I realize this recipe would have been a bit more helpful before the 4th of July but what can I say, that’s when I made them for my family so hopefully you will enjoy them at your next holiday gathering or whenever. Honestly, who needs a holiday to enjoy a delicious food wrapped in bacon. Bacon is amazing all the time!
So the key thing to remember here is that all the heat is in the seeds. Do you want some heat? Mix a few seeds into the cheese mix. Want a lot of heat? Mix ALL those seeds into the cheese mix. Are you like my family and want absolutely no heat and get mad at the guy cooking if it is even slightly hotter than a bell pepper despite the fact that he took the time to not only wrap 2 dozen peppers in bacon but also cook a delicious 4th of July meal out on the grill under the hot sun for the whole day? Just throw those seeds in the trash and rinse the peppers off with water before stuffing them. To each his own!
I have been looking for a tasty Ketogenic Grilled Cheese recipe for a while to go with my Sugar Free Tomato Soup recipe. I have spent many a winter’s afternoon growing up with a grilled cheese and tomato soup as my lunch and have strong memories of both my parents making it for me. It was probably my favorite lunch next to peanut butter and jelly.
I decided to call this a “casserole” because if you don’t squeeze the liquid out of the cauliflower, it makes it difficult to pick up as a sandwich and I think the pics I took show I did a bad job of squeezing the liquid out. The nice thing is that even if it falls apart, you can eat it with a fork and it tastes great.
This recipe is super simple and uses cauliflower toast as the base, then you can add what you want to add. Please let me know if you make this by leaving a comment or tagging @MySugarFreeJrny on Instagram so I can check it out. Thanks!
A fantastic Low Carb (LCHF) recipe for grilled cheese. Link to a great tomato soup recipe is included!
Cauliflower crust “bread” slices
1 small head cauliflower, cut into small florets (should yield approximately 3 cups of cauliflower rice) or you can buy a small bag of frozen cauliflower rice.
½ cup shredded mozzarella cheese
½ teaspoon sea salt
¼ teaspoon black pepper
1 tablespoon butter, room temperature
⅓ cup shredded sharp cheddar cheese
Preheat oven to 450°F.
Lightly grease a baking tray (I used a cookie sheet) with olive oil. Set aside.
In a food processor "rice" the cauliflower florets by using the "chop" selection.
Transfer cauliflower rice to a microwave-safe dish and microwave on high for 8 minutes.
Place the cauliflower rice in a cheese cloth or paper towels, and twist it to squeeze as much moisture as you can. Try to get as much moisture out of it that you can. The cauliflower rice needs to be dry, otherwise you’ll end up with "mashed potato" dough.
Transfer the cauliflower rice to a mixing bowl, add egg, mozzarella, salt, pepper and mix well.
Spread cauliflower mixture onto the lined baking sheet and shape into rectangular shape..
Place in the oven and bake for about 15-17 minutes, or until golden.
Remove and let cool 10 minutes before cutting into 4 smaller rectangular shapes peeling off the baking try.
For Grilled Cheese:
Heat a pan over medium heat.
Butter one side of each slice of cauliflower crust bread .
Place one slice of bread in the pan, buttered side down, sprinkle with the cheese and top with the remaining slice of cauliflower crust bread, buttered side up.
Turn the heat down a notch and cook until golden brown, about 2 to 4 minutes.
Gently flip and cook until golden brown on the other side, about 2 to 4 minutes.
So I love crunchy things. One of my favorite snacks in those old 400 lb days was chips and salsa in front of the TV. Sure now I have pork rinds but sometimes you want a snack that’s a little different but still has that crisp texture and tastes great. That’s where baked kale chips come in as a great snack that is easy to make. We will sometimes do this as a side dish for dinner as well when I want something a bit different.
Kale is a fantastic food and probably one we should all be eating more of. It’s high in fiber and Vitamins A, C, and K and has magnesium and folate as well as calcium. It also has 10% of the RDA of Omega-3 fatty acids that protect against inflammation, use a good olive oil in this recipe and that number goes up.
So I have to tell you a story. When I was a kid if you ever asked me what my favorite food was, the answer was always the same; Broccoli and Cauliflower with Cheese Sauce. I know that’s a weird thing for a kid to like but I just couldn’t get enough of it. Of course, as healthy as that might sound it really wasn’t because the “cheese” I was eating was Campbell’s Cheddar Cheese soup mix so it was basically it was nacho cheese with God knows what in it.
So know I need to come up with a replacement recipe that uses real ingredients. For the longest time I was steaming the broccoli but I really like it when my veggies are a bit crunchy. This is actually a point of contention in our household because Dian is convinced that if a vegetable is even close to crunchy then it isn’t cooked. I end up steaming everything to mushy oblivion. Yuck.
The beauty of roasting is the broccoli is cooked but still has a firmness that doesn’t make me think I’m eating off the Seniors Plate at Denny’s. Plus when you figure in the olive oil and shredded cheese, it ends up with a fairly high fat content which is great for my ketogenic diet that has me 150 lbs and falling.
The recipe is very simple, first preheat the oven to 350° then cut up a head of broccoli and spread it out in a pan in one layer.
Then drizzle olive oil over the broccoil and season with salt. Then throw it in the oven for about 20 minutes until cooked. Sometimes I’ll turn the broiler on for about 2 minutes at the end to singe the tips. Not sure why but I like them a bit burnt. Then take it out and sprinkle the shredded cheese on top and put it back in the oven for maybe 2 minutes until it is all melted.
Since we cut the sugar out of our lives a few years ago, desserts have become fairly unimportant. Which if you knew me back when I could inhale a pint of Ben & Jerry’s a night, you would know what an incredible statement that is. Not only to my resolve to lose this weight but also to the power of the Low Carb, High Fat lifestyle. But every once in a while, you like to have a little something sweet to finish off a meal and if I can make that sweet also be full of fat, so much the better.
So last night I started messing around and made some incredible tasty lemon and chocolate fat bombs that turned out to be very rich and just sweet enough to satisfy a craving.
As promised last week, I’m sharing my Stuffed Jalapeno Poppers recipe with you all this week. I wasn’t happy with the pictures I took last week so I decided to remake a batch and of course, I burnt the tops a bit. Oh well, they still tasted good. I got distracted because I was cooking these at the same time I cooked dinner, I really need to remember that I’m not the best multi-tasker in the world.
The first step is the most important because it will determine how hot the final product will be. Cut the tops off the peppers and cut in half lengthwise to make boats. Then remove seeds and de-vein the peppers. All the heat for the peppers is in those seeds so be sure to remove them if you don’t want them to be spicy. Of course if you DO want them spicy, just put a few seeds into the cream cheese mixture in the next step. The capsaicin in the seeds is supposed to have benefits for joint health and weight loss but I am in no way an expert. All I know is more seeds equals more heat. Now preheat your oven to 350°.
Next fry up 3 pieces of bacon to extra crispy and chop into small pieces. Then mix up an 8oz box of cream cheese with the bacon and a tsp of garlic salt until uniform. Then take a butter knife of spoon and spread the mix into the pepper boats. I sprinkle a little almond meal on top to give it something a little crunchy but my son said it made it taste like I mixed peanut butter into the cream cheese so your mileage may vary.
Put those tasty peppers in the oven on 350° for 20 minutes then turn the broiler on for about 3 minutes to brown the top a bit. DO NOT turn the broiler on and get distracted by playing with the most beautiful grand-daughter in the entire world or you will end up burning the tops. They still taste great but not the most aesthetically pleasing look in the world.
I hope you enjoy this recipe. If you decide to make it, take @MySugarFreeJrny on Instagram so I can see!
I hope everyone had a wonderful Mother’s Day! We had all the kids and grandkids over yesterday for a little cookout and I made 2 delicious recipe that I want to share with you. The Stuffed Jalapenos I made will go up next week but you can see a picture of them here. For now, I want to show you my favorite way to make fresh green beans. Keep in mind that if you don’t have a grill or a vegetable wok, that you can do this in a skillet just as well. However, if you have a grill, you should absolutely buy a vegetable wok. They are usually less than $20 and make it easy to grill up veggies while you are cooking your meat.
First, get your beans and cut off the tips, then put them in a Ziploc bag or the equivalent. I divided my beans among 2 bags only because I didn’t have anything bigger than a quart size but you don’t have to do this if they will fit. Then add enough Olive Oil to coat the beans, in my case it was about a quarter cup per bag. Then season with Garlic Salt (make sure it contains no added sugar, spice blends are sneaky) or garlic powder and salt. Then shake the bags to evenly coat all the beans and throw throw them in the fridge for a couple hours to marinate.
Then throw the beans into your vegetable wok over an open flame and stir occasionally to cook evenly. Again, you can cook them in a skillet but everything tastes better on the grill.
The beans are done when they darken and soften. They also shrink a bit when you cook them so always make more than you think you need. Serve them warm and enjoy!
Man oh man, do I love pizza. Back in the days when I was 400+ pounds, pizza night was a staple of our weekly meals. In fact I had the numbers for the local pizza places programmed into my phone and knew the names of most of the delivery people. Good times.
Once I kicked the sugar and grains out of my diet, pizza obviously went out the door with them and for the longest time, I really didn’t miss it. When you are on a diet that let’s you eat all the steak, bacon and veggies you want, a giant wheel of carbs loses its appeal. However, I figured it was time to, at the very least, put pizza back into my repertoire of meals I can cook so I started looking at ways to make it happen. I knew whatever I was going to end up with was probably going to start with cauliflower as my base so I went to work figuring out how to make it taste great. After a bit of trial and error, I finally got something I’m happy with.
The recipe below is topped with my Sugar Free Pasta Sauce Recipe and hamburger meat but honestly, once you make the crust, you can put almost anything on it. Chicken, spinach and alfredo sauce is a pretty good combo as is butter and bacon. I know that last one is a little weird but it works pretty well.
There are certain things about the low-carb, sugar-free lifestyle that I miss more than others and mashed potatoes are certainly near the top of that list. We used to make them about 4 times a week with butter, sour cream, cheese and sometimes bacon and we never had any leftovers to put away. Of course that didn’t help our runaway weight problems!
When we went sugar free, we just assumed that mashed potatoes, like candy bars and regular Coke, were forever off our list of foods we could have so I was pleasantly surprised when I was skimming through my Instagram feed one day and saw someone eating what looked mashed potatoes but she said it was actually mashed cauliflower. I was ready to figure out how to do that! So I went that day and grabbed a head of cauliflower, steamed it up, through it in a food processor and served it up to the family and we all loved it!
My recipe has evolved since that day, I used to put milk in to make it a bit smoother but now I just stick with butter. I still will sometimes go with a few pieces of bacon crumbled up or just stick with the cheese and garlic. The point is, you can do whatever you want including just eat it plain. It’s actually pretty good with just a little bit of salt.
If you decide to make the recipe for your family, please send me a photo and tell me how they liked it, I always like to hear from my readers. Also, don’t forget to subscribe to the YouTube channel or our daily email to never miss a video. Enjoy!
Butternut Squash was something that was never really on the menu growing up and because of that, it was never on the menu for my family once I was in charge of the cooking. In fact it was a bit intimidating at the grocery store because it looked like something a bit exotic and difficult to cook. That all changed a few years ago when I decided to pick one up and just see what I could do with it. It took a few tries to find something I could do with it that my kids would like but eventually we settled on a cinnamon-nutmeg mixture that was easy to make and tasted wonderful. I hope you like it as well!