Bacon Ham and Cheese Omelet

Breakfast foods can get stale after awhile.  We can go through a carton of eggs here in about half a week.  Fried eggs, boiled eggs, scrambled eggs etc.  Everyone once in awhile it’s nice to change it up a big and have a nice big fluffy omelet!  Today I made a great tasting and simple omelet that tastes wonderful!  The secret to a good omelet?  Lots of air!  (And a nice whisk!)  Listen up baby birds cos’ I’m going to show you.

Bacon, Ham and Cheese Omelet

  • Servings: 1
  • Difficulty: Easy
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  • 2 Large Eggs
  • 2 Slices Bacon Cooked Crisp
  • 2 Oz Ham (Can be any kind)
  • 1/4 Cup Shredded Cheddar Cheese
  • 1 Tbsp Butter
  • 1 Tbsp Heavy Whipping Cream
  • Lite Salt and Pepper to Taste

Now the secret to making your eggs nice and fluffy in your omelet is air.  The first thing you want to do is crack your two eggs into a container that is large enough you can use a large whisk with.  Add your heavy whipping cream to the eggs.  At this point take your whisk and whip the eggs like they owe you money.  I won’t judge.  Once you feel them getting slightly stiff it’s time to add other stuff.  Break your bacon up into small pieces and add your bacon and ham to the eggs.  (I put my bacon in before whisking them.  It doesn’t really matter as long as you can get the eggs whisked!)

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Melt 1 tablespoon butter in a small skillet over medium low heat.  When cooking omelets you don’t want to scorch your eggs before they’re cooked all the way!

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The top of your eggs should start drying out but the bottom will burn before it’s cooked all the way through.  At this point I usually take two spatulas and flip my omelet over to cook the top part.  (It takes some skill and practice.  You’ll probably make a few messes before you get the hang of it!)  Leave it turned over for 30 seconds or so and then flip it back over.  Take your cheese and place it on half the omelet then fold the other half over and leave on the skillet for another 30 seconds to melt the cheese.  If you’ve done everything right you should have a great tasting omelet on your plate!  Enjoy!

Brussel Sprouts Alfredo with Bacon

We typically make too many vegetables when we make them.  We always encourage our children to eat them but it seems like we always overestimate how much they’ll actually consume.  So invariably we will always have a Tupperware container of something green in the fridge that they didn’t eat.  Tonight’s quick recipe incorporates our leftover vegetables (and sauce from last nights chicken alfredo) spiced up a bit.

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  • Approximately 1 Serving Brussel Sprouts
  • One Serving Alfredo Sauce
  • 2 Slices Bacon
  • Salt and Pepper to Taste.

Chop your bacon up into 1/4 inch pieces and place in a small skillet.  Cook the bacon medium heat until it’s browned and crisp.  Pour one serving of your leftover alfredo sauce over you brussel sprouts.  Reheat your brussel sprouts in the microwave until hot.  Stir your bacon pieces into the alfredo and brussel sprout mixture and add salt and pepper to taste.  It’s quick, simple and makes use of some of those leftovers!  Enjoy!

Chicken and Mushroom Alfredo

Ok, I’ll be honest here. Typically we make our own Alfredo sauce here but in this recipe we used a prepackaged alfredo from Aldi’s. (It’s called Priano Alfredo)  It’s cheap, has 4 grams of carbs per serving and it’s tasty!  In the future I’ll add our favorite homemade sauce but until then here is our favorite chicken alfredo.

Chicken and Mushroom Alfredo

  • Servings: 2
  • Difficulty: Easy
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  • 6 Oz Chicken Breasts
  • 1 Package Sliced White Button Mushrooms
  • 2 Tbsp Butter
  • Salt and Pepper to Taste
  • Priano Alfredo Sauce (Or your favorite low carb Alfredo)

Go ahead and grab a medium skillet and melt your butter over medium high heat. Once your butter is melted add your chicken breasts. Salt and pepper to taste. While that’s cooking grab a small sauté pan and melt another tbsp and then add your mushrooms. Once your chicken has cooked through and your mushrooms are sautéed until tender split your chicken onto two plates. Add half the mushrooms to the top of each serving of chicken. Cook the alfredo sauce until hot either in the microwave or another small pan. Pour one serving of sauce onto your chicken and mushrooms. It’s simple, fast and delicious!  Serve with a side of your favorite Keto vegetables. We chose brussel sprouts but buttered broccoli is also a good choice!  Enjoy!

Keto Fruit Yogurt

Everyone I start on keto always asks the same question eventually.  Can I have fruit?  I always give them the run around because fruit generally isn’t an acceptable keto food item…except for berries.  Certain berries are low enough in sugar that in small amounts will fit nicely into your macros.  This is why we (and by we I mean my wife!) came up with this recipe.  It satisfies even the discerning sweet tooth!  Check it out.

Keto Fruit Yogurt

  • Servings: 1
  • Difficulty: Easy
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First you will need to measure out 100 grams of your favorite keto friendly berry.  My wife chose strawberries but you can use blueberries (Slightly higher carb count.) or blackberries (Which has less carbs and are the best choice!) as well.  Add your fruit to a food processor like this one.  Then add your heavy whipping cream.  Blend them together until they reach a yogurt like consistency.  Then add your EZ-Sweetz Liquid Sweetener.  Add just a couple drops at first and taste it.  Add more if you desire.  Divide into two portions, refrigerate for half an hour and enjoy!

One Half of Recipe:  216 Calories, 20 g Fat, 0.5 g Protein, 3 g Net Carbs

 

Buffalo Chicken Salad

Today’s post is brought to you by the word leftovers.  This recipe is fantastic because it is simple to make with leftovers from another recipe I’ve posted.  Earlier this week we showed you how to make a simple and delicious Buffalo Grilled Chicken Salad.  When you make the salad version you can easily double the recipe and save the leftover chicken breasts to make this effectively making two meals at once.

Buffalo Chicken Salad

  • Servings: 1
  • Difficulty: Easy
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First you’ll need to make the chicken breasts according to this recipe.  Double the ingredients if you intend to make an actual salad and this salad.

Take your prepared buffalo chicken breasts and place them in a food processor to grind them up.  (This is a great food processor to use. Black & Decker 8-Cup Food Processor)

Chop that chicken!

Chop that chicken!

Place the ground chicken in a bowl and set aside.  Next break your celery stalk up into pieces small enough to fit into your food processor.  Pulse until the pieces are finely chopped.  Add the celery to the same bowl as the chicken.  After that add your mayonnaise, salt and pepper, and another serving of the buffalo sauce to the bowl.

Ready to mix!

Ready to mix!

If you want blue cheese in your salad add that too.  Mix well with a spoon and refrigerate.  Split in two for a smaller meal.  You can also add a drizzle of blue cheese salad dressing over top if it fits your macros.  This is a great protein packed lunch from leftovers!  Enjoy!

Entire Recipe (Minus Blue Cheese):  466 Calories, 35 g Fat, 38 g Protein, 1 Total Carb