low carb Italian Sausage Skillet, One Pan, 20 Minute Meal

Are your socks ready to be rocked? OK then, you can read the recipe.
Seriously though this recipe is my new favorite. I made it for dinner and then heated it up for lunch and let me tell you its just perfection. Fall will be here for you know it and I cant wait to share some new comfort food recipes with everyone. What's better than a 20 minute, low carb, comfort food dinner? Nothinggggg!

Make sure you're subscribed to my blog and my YouTube channel (above) so you don't miss any low carb diet updates or any new recipes!

low carb Italian Sausage Skillet - Serves 4


1 pound ground Italian Sausage, hot or mild
1 can Hunts Fire Roasted Diced Tomatoes with Garlic , 14.5 oz
1 cup baby spinach
2 medium zucchinis spiralized, about 3 cups of "zoodles"
1/2 cup shredded mozzarella cheese
3 Tbsp shredded parmesan cheese
1 Tbsp Italian seasoning
2 tsp garlic powder
1 tsp onion powder
Squeeze of lemon juice- about 1/2 Tsp

First thing you need to do is spiralize your zucchini into noodles. Refer to the video above for the how I do it and check out the link at the bottom of this post to get the one I use in the video. Or you can buy them already prepared at your local grocery store.
In a large nonstick skillet heat 1/2 tbsp of olive oil over medium high heat.
Add in the ground sausage breaking up the pieces in the pan. Continue to stir and break into smaller pieces until cooked through.
Then add in the entire can of diced tomatoes (do not drain) and mix well.
Allow the tomatoes to warm through for about 1-2 minutes.
Then add in the spices- Italian seasoning, garlic powder, and onion powder.
Mix well.
Add in the baby spinach, mix well and allow the spinach to cook and wilt down about 2 minutes.
Then add in the zoodles and mix well. Allow the zoodles to warm through and cook down for about 3 minutes. They will still be al dente.
Then sprinkle the parmesan cheese on top followed by the mozzarella.
Turn off the heat on the stove and allow the cheese to melt about 1 minutes.
Right before serving squeeze a tiny bit of lemon on top of the whole skillet.
The lemon will wake up the flavors but you won't taste lemon - similar to my Rustic Chicken Soup recipe.
Enjoy!

*Spiralizer I use

Nutritional Info:

Per Serving

262 Calories

5 Net Grams Carbs

28 Grams Protein 

Low Carb Sausage & Cauliflower Stuffing

Just in time for Thanksgiving! Let me just say- I worked hard on this recipe because I wanted it to be perfect and I am beyond proud to say I think this is just about one of the best ever on my blog. Not only is it an amazing side dish BUT it can also be a great make ahead lunch or dinner for any time of the year. The ingredients are reminiscent of a comfort food classic that you can enjoy with your family and friends for the holidays or as a meal prep lunch at your desk. No matter how you decide to enjoy this one- make it. You will literally be in love... like I am right now... eating this as I am typing. *Bliss*

lil carb Sausage & Cauliflower Stuffing- Serves 8 as a side dish
3 Tbsp butter
1/2 cup onion, chopped
1/2 cup celery, chopped
2 cloves garlic, minced
5 cups cauliflower (about one medium head), chopped
2 Tbsp fresh parsley, chopped - Plus extra for garnishing
1/2 Tbsp fresh sage leaves, chopped
1 Tbsp fresh rosemary, chopped
1/2 lb ground Italian sausage, mild/sweet or hot (I used a combo of both!)
1 cup frozen peas and carrots
3/4 cup chicken or vegetable stock
1/2 cup chopped, toasted walnuts

In a skillet with high sides melt the butter over medium high heat.
Saute the onions and celery for 3 minutes.
Add in the ground sausage and cook for another 4 minutes breaking up the sausage as it cooks.
Next, add the chopped garlic and stir for 30 seconds until the garlic becomes fragrant.
Add in the cauliflower with a pinch of salt and pepper.
Turn the heat down to medium heat.
Cook, stirring occasionally for 8 minutes.
Then add in the rosemary, sage, and parsley along with the frozen peas and carrots.
Stir until mixed well.
Then, add the chicken stock to the pan and scrap the flavorful bits off the bottom of the pan.
Cover with a lid and allow to cook for 15 minutes or until all of your liquid has absorbed, stirring every couple minutes.
Then transfer to a serving bowl and top with toasted walnuts and some more chopped parsley.
Enjoy!

*Recipe makes 8 - 1/2 cup servings as a side dish for the holidays*

Per Serving:

154 calories

8.2 grams protein

5 grams net carbs

lil carb Sausage Peppers and Onions Zoodles

One pan, short ingredient list, and So.Much.FLAVA!

This meal is great for a quick and easy dinner as well as meal prep. 

I absolutely LOVE taking this for lunch the next day. 

lil carb Sausage Peppers and Onion Noodles- Serves 4
3/4 lb Italian sausage (ground OR in links)
1 medium onion, roughly chopped
1 bell pepper, roughly chopped
2 cups of zucchini noodles
2 tsp olive oil, divided
1 1/2 cups low carb marinara sauce
1/2 cup water
Salt & Pepper to taste
1/2 tbsp fresh parsley for garnish (optional)

1. Ground Sausage: In a large skillet (mine is 12 inches) add in 1 tsp of olive oil over medium high heat and cook your ground sausage until fully cooked. Then remove with a slotted spoon to a plate and return the pan back to the stove and continue on to step 2.

1. Sausage Links: poke your links with a knife 3 times so they don't explode in the oven and bake at 425 degrees for 25-30 minutes. Let sit to rest for about 3 minutes then slice and set aside.

---
2. To your pan add in 1 tsp more of olive oil over medium heat. Add in the onion and pepper and sauté for 5 minutes until the vegetables are soft and just starting to get brown. If you used ground sausage make sure to leave the brown bits in the bottom of the pan. Brown bits= FLAVOR!

3. Add the sausage back in to the pan and then add in the marinara sauce and the water and mix well.
Turn up the heat to medium high and using your spatula to release the brown bits from the bottom of the pan. Let this bubble away, stirring often, for 5 minutes. Taste and add salt and pepper if needed.

4. Next, add in your zucchini noodles and stir well for 1 more  minute.

5. Garnish with parsley and ENJOY!

Per Serving:

370 Calories

11.3 Grams Protein

10 Net Grams Carbs

lil carb Personal Pepperoni Pizza

Watch me whip this baby up!


Per Pizza:

500 Calories

30g Protein

9g Net Carbs

Pizza is one of those foods that can be really hard to replicate but with around 30 grams of carbs for ONE slice of pizzeria pizza I had to figure it out. I have tried all different low carb versions and they all were flops. Cauliflower crust sounds promising but the fact that you will never have a crispy crust is where you lose me. Same with a lot of pre-packaged crusts. Extra money and extra ingredients that I couldn't pronounce. I had almost given up on finding a low carb pizza that would rival actual pizza until one day when I was craving pizza soooo bad and I looked in my pantry, saw my Tumaros wraps and knew I had to give it a shot. That is when this recipe was born and now I have the perfect go-to, low carb pizza and it is truly amazing! I cannot stress enough how important it is for everyone to try this recipe. Especially if you are watching your carbs- especially if you love pizza as much as I do- this recipe is a game changer!

lil carb Personal Pepperoni Pizza- Serves 1
1 - 8 inch low carb wrap- Click HERE to see the ones I use
2 Tbsp low carb marinara OR pizza sauce - I use Raos Brand

No drooping pizza crust here!!!

12 slices pepperoni
1 Tbsp grated parmesan cheese
2/3 cup grated mozzarella cheese
Pinch of dried oregano
pinch or two of crushed red pepper flake
pinch of garlic salt

Preheat the oven to 450 degrees.
Place the wrap on a baking sheet and evenly spread the sauce covering the entire wrap in a thin layer.
Lay down the pepperoni slices in a single layer.
Sprinkle with the oregano, red pepper, and garlic salt.
Sprinkle next with the parmesan cheese followed by the mozzarella cheese.
Bake for 10 minutes.
Let cool for a minute then cut using a pizza cutter ENJOY!
and

lil carb Supreme Pizza Bake

Watch me cook this!!! 

Per Serving:

428 Calories

27g Protein

8g Net Carbs 

Supreme pizza and I used to be besties. Like, I absolutely love supreme pizza. It's a love affair- don't tell Jason. lol. Living in New Jersey for most of my life and now in Pennsylvania (but only 7 minutes away from the Jersey border) gives me the opportunity to have literally the best pizza in the country (in my opinion) and I have eaten my fair share. Believe me. It's almost embarrassing how much pizza I have eaten in my lifetime. The last few years supreme pizza has been a memory for me. Until I decided that I can take those same flavors and same ingredients and incorporate them into a "bake" and let me tell you- this bake is the bomb! It's one of my favorite dinners. Hands down. The bonus to this dish is it feeds up to 8 people. So you can make this for a crowd ORRRR you can totally save the leftovers and have them for dinner and then lunch and snacks and literally any time you would have a slice of pizza. While journey-ing through this low carb lifestyle that I'm on I've come to realize that you might be craving something high carb but you can find alternatives to satisfy those cravings in a low carb way!  That is my whole mission for this blog and my YouTube Channel- which if you haven't checked it out you totally should. The video above is a link to my video of me making this dish so click it, check out my channel and subscribe because I am sticking around to share low carb recipes with everyone to keep you happy, healthy, and on track.  Now- go get in the kitchen and make this low carb Supreme Pizza Bake and satisfy your cravings!

lil carb Supreme Pizza Bake- Serves 8
1 Tbsp extra virgin olive oil
2 1/2 lb spaghetti squash, about 4 cups cooked
1 lb ground beef, I used 90/10
1/2-3/4 lb Italian Sausage (whatever your grocery store has as far as amount)
2 tsp garlic powder
2 tsp onion powder
2 tsp Italian seasoning
1 tsp salt
1 tsp pepper
1/4 tsp red pepper flake (optional)
1 cup red onion, chopped
1 cup green bell pepper, chopped roughly
1/2 cup sliced black olives
30 slices of pepperoni
1 cup white mushrooms, sliced
3 cups mozzarella cheese, grated
17oz marinara OR pizza sauce-- plus more for serving (I use Raos brand- VERY low carb!)
Parmesan Cheese for serving

Preheat your oven to 375 degrees.
In a large skillet on high heat add your olive oil.
Then brown the ground beef and sausage until it is cooked through. Drain off all the fat and return the pan back to the stove.
Lower the heat to medium high and sprinkle on all the spices (onion powder, garlic powder, Italian seasoning, salt and pepper). Stir well allowing all the meat to get coated in the spices and toast for about 30 seconds. Then add in 1/2 cup of the marinara sauce. Turn off the heat and stir in the marinara until everything is well coated.

To assemble the "bake" add in about 1/2 a cup of marinara sauce to your large baking dish ( I use 8X10) and spread it out to cover the bottom in a thin layer.
Next take half of your spaghetti squash noodles and spread them out in a thin layer.
Add another half cup of marinara sauce on top of the spaghetti squash and gently mix to get the "noodles" coated.
The next layer is half of the sausage & beef mixture. Spoon that on in an even layer.
Then, just like making a pizza you add your toppings: take half of your chopped red onion and scatter over the top. Then add the mushrooms in a thin layer followed by the green bell pepper. Take 15 slices of pepperoni and scatter them in an even layer on top. Then take half of the black olives and scatter them on top.
Then take half of the cheese and sprinkle a layer right on top.
Then repeat the same layers one more time:
the rest of the spaghetti squash noodles-->1/2 cup sauce-->the rest of the sausage & beef -->remaining red onion-->remaining mushrooms--->remaining bell pepper-->remaining pepperoni--> remaining black olives-->the rest of the cheese!
Bake for 30 minutes then let it sit for 10 minutes to chill out.
Serve along side some extra sauce and ENJOY!

lil carb Prosciutto Wrapped Figs

Watch me make these!!!

If anyone follows me on social media (I'll include my links below hehe) then you know Jason grew a fig tree from a 5 inch stem from his moms fig tree and now 4 years later the thing is massive and we finally have figs!  So far this year J has picked 170+ and I have been trying to come up with different ways to eat these lil jewels but we must admit we can't eat them fast enough and have made little jam jars for people and are also just giving them away!  Here is a recipe that I came up with as a snack to use up whole figs. This recipe is great for entertaining because you can prepare them ahead of time and they taste great at any temperature. Hot right off the grill pan, at room temp, or cold from being in the fridge. You can't lose!  My favorite kind of recipe lol

lil carb Prosciutto Wrapped Figs- makes 6
6 whole, fresh figs
3 thin slices prosciutto, cut in half long ways and trimmed of fat
3-5 walnuts broken in half
1/8 cup gorgonzola cheese, crumbled
Extra Virgin Olive oil for brushing
Balsamic glaze for drizzling
Tools:
6 toothpicks
Grill Pan
Nonstick cooking spray

Preheat a grill pan to medium high heat and spray with a little non stock cooking spray.
Clean figs then cut off the tip of the fig where it was attached to the tree.
Stand the fig up with the part you just cut on the top and cut about 80% of the way down the fig (watch my video above for exactly how I do it).
When stuffing the fig- do not overstuff... resist the urge! lol
Stuff with 1/2 walnut and about 1/2 tsp of gorgonzola cheese.
Squeeze the fig very gently and wrap a piece of the prosciutto that you cut in half around the fig, overlapping if you need to.
Secure with a toothpick through the center, avoiding the nut piece.
Brush with a little olive oil and put top side down onto the grill pan. "Top" meaning where the filling is showing.
Grill for 1 1/2 minutes then flip over and grill for another 1 1/2 minutes.
Remove to a platter and drizzle with balsamic glaze.
Eat warm, at room temperature or cold from the fridge!
ENJOY!

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lil carb Eggplant Rollatini

Click above to watch me make this recipe!

My sister recently had her second baby!  Congratulations Lizzy and Zach!  After they had the lil booboo I decided to shower them with what I know best- Food. Ha!  When I am cooking a whole meal for other people the low carb lifestyle goes out the window.  I wanted to make them a big tray of comfort food.  Since I wasn't going to eat it I decided to make them stuffed shells.  The perfect dinner you can make ahead and keep in the fridge or freezer until you're ready to bake it.  I was trying to decide on whether to make the shells cheese or add meat sauce. Then I thought- why do I have to choose one or the other?!  Then the best ever filling was born by combining meat and cheese together! After my sister raved about this dish I was on a mission to make this low carb.. so- my lil carb Eggplant Rollatini was born! Lets celebrate all the wonderful births with the full recipe!!


lil carb Eggplant Rollatini- Makes 8 rolls
1/2 a medium sized eggplant- sliced 1/4 inch thick
1/2 lb ground Italian sausage- mild or hot
1 cup ricotta cheese
1/8 cup parmesan cheese
1 cup mozzarella , divided
1 egg
1/2 tsp salt
1/2 tsp pepper
1/2 tsp Italian seasoning
1/2 tsp garlic powder
1/2 tsp onion powder
16-24 oz of marinara sauce- jarred or homemade
Chopped fresh parsley for garnish

Preheat the oven to 375 degrees.
Slice the eggplant, discard the first slice since it is all skin on one side.  I used a mandolin to make sure mine were all the same thickness.
Place them on a baking sheet either foiled lined and sprayed with non stick cooking spray OR use my fav kitchen tool- a silpat.  If you want to buy one go HERE! (No endorsement thats just the one I own!)
Bake the eggplant slices in the oven for 10 minutes. This will remove some of the moisture from the eggplant so we don't have a watery final dish and it makes the eggplant more pliable- easier to work with and roll.

While the eggplant bake, start on the filling. Saute the sausage until cooked- drain if necessary. Set aside and let cool.
In a medium bowl combine ricotta, egg, salt, pepper, italian seasoning, onion powder, garlic powder 1/2 cup mozzarella, 1/8 cup parmesan cheese. Mix the mixture until everything is combined.  Then add in your cooked sausage and mix again.
Take the filling mixture and divide it in your bowl so it makes 8 even piles. I like to smooth out the mixture then score it with my spoon so each eggplant gets even amounts of filling.
Take an eggplant slice and spread 1/8 the mixture on each one.  Spread it over the eggplant leaving about 1 inch at the end with no filing. Starting at the other end roll them up.
**In a 8X8 baking dish pour in about 1 cup of marinara sauce ( I used fradiavolo for added spice!)

Place each eggplant roll seam side down until you have 2 rows of 4.


Top with the other 1/2 cup of mozzarella - lets be honest top with however much cheese you please!
I also like to spoon a little extra sauce on top before I add the cheese.
Then bake in a 375 degree oven for 25 minutes.
Then broil for 2 minutes to bubble up the cheese.
Let sit for 5 minutes and then serve it up with some chopped fresh parsley!  Enjoy!!

**You can also cook shell pasta to al dente and pipe this mixture right in then follow the recipe above!

***Complete this lil carb meal with a side salad! Thats what Jason and I did!

lil carb Marinated Pork Lettuce Wraps

Click above to watch me make these!!!

One of my go to meals lately has been lettuce wraps.  They are low carb friendly but also have a whimsical feel to them. This recipe in particular is great for 2 or cooking for a crowd because you can marinate the meat ahead of time and prepare the toppings and lettuce wraps before guests arrive. Cooking the pork takes minutes so you don't miss any of the party!  Plus, you know I believe everyone loves creating their own personalized food. Like I have said before with my Taco Chili or a burger bar- guests can feel special by creating exactly what they want based on the toppings that you provide.  This meal doesn't even have to be labeled as "low carb" you can offer a variety of toppings and let others decide. Most important, the flavors in this dish are pretty complex for only having a handful of ingredients.  I believe you will be pleasantly surprised! Plus who doesn't love the smell of fresh chopped ginger!


lil carb Marinated Pork Lettuce Wraps- Serves 2

Pork Marinade
1- 1.25 lb pork tenderloin, trimmed of fat and sliced thin
1/4 cup soy sauce
4 cloves of garlic, minced
2 Tbsp fresh ginger, chopped
1/4 cup green onion, sliced
1 tsp sesame oil
1 packet Truvia

Lettuce Wraps

1 head Bibb lettuce

Cole slaw mix*

    

Spicy Sauce

1/8 cup Sriracha Sauce

3 heaping Tbsp Sour Cream

1 tsp soy sauce

Trim and slice the pork tenderloin as thin as you can.
Mix together all of the marinade ingredients and add in the pork.
Refrigerate for at least an hour.

Heat a wok or large skillet on medium high heat with 1 tbsp of oil.
Add in the pork and the marinade.
Allow to cook stirring often until the pork is no longer pink.

Mix together the spicy sauce ingredients and taste- if it is too spicy for you add more sour cream. If it is not hot enough add in a squirt or two more of Sriracha sauce.

To assemble the lettuce wraps I take a lettuce leaf, top it with cole slaw, pork and then spicy sauce!

Enjoy!

*You can find the cole slaw mix by the bagged lettuce at your grocery store. It usually has shredded carrot, and white and purple cabbage. Other wise you can sub chopped cabbage!

lil carb Sausage Breakfast Bombs

Watch me make these babies!!!

So I think I have created something amazing. Usually I make frittatas or omelets or egg scramble bowls but now to add to this amazing breakfast group I bring you the breakfast BOMB! (insert bomb emoji here lol)
What is a breakfast bomb? My version is a fun mixture of breakfast staples scooped out onto a baking sheet into balls and after they bake in the oven they spread out and become what I like to call a bomb! You will love these and they're very versatile so you could switch up the ingredients to taylor whatever you have or whatever you're in the mood for!
In the morning I despise cooking. I like to grab and go. These bombs allow me to do that! I make a batch on Sundays and then I have them in the fridge ready to go for weekday morning breakfasts.
Lets get to it!

lil carb Sausage Breakfast Bombs- Makes 15 bombs
3/4 lb ground breakfast sausage (my package was slightly less at .68 of a lb)
3 Tbsp onion, chopped small
1/2 cup mushrooms, chopped small
1 cup cheddar cheese- I used white and yellow
3 eggs, scrambled
1/2 tsp pepper
1/2 tsp salt
1/4 tsp garlic powder

Preheat oven to 375 degrees
Add all the ingredients to a mixing bowl and mix together with your hands until everything is combined.
Using a 2 tablespoon measuring scoop, scoop out the mixture onto a lined baking sheet (I use a silpat and it is the best thing ever!)
Bake in the oven for 27 minutes- I tested the time and found 27 minutes was perfect!
Take out the bombs and move them to a paper towel lined plate to soak up the extra grease from the sausage.
Now they are ready to eat! Or wait for them to cool and pack them up into a tuber ware.

*Each bomb is only 93 calories and 1 gram of carbs!

**During the week when you're ready to eat them microwave them for 1 minute and 20 seconds and they will be perfect!

***The BEST way to enjoy these bombs is with Cholula sauce and 1/4 of a chopped avocado!--You will not be sorry!  Flavorful breakfast and you won't believe how simple it is!

lil carb Sausage & Kale Frittata

I have been a horrible blogger lately!  But instead of dwelling on the fact that I have been MIA for ...OUCH- over 3 months!--I'm going to jump right in and give you the best frittata recipe that I have ever made to date!  Best frittata awarded to me by my husband Jason. I love frittatas because you can literally throw in whatever you have or whatever you like- it's that simple.  This time I had a lot of fillings so I actually made 2 frittatas.  When I did this it resulted in a little bit thinner of a frittata which I really liked.  It made the fillings the star versus the egg this time. A nice change!  You could certainly half the recipe if you only want one but in my house these reheat so well that they are usually gone in 3 days tops!  When you want a homemade breakfast in the morning you can microwave a slice and it is ready in 2 minutes!  How convenient is that!? Especially because I hate cooking a big breakfast before work during the week - this is perfect to keep in the fridge and reheat whenever you're ready.

Self Proclaimed Best lil carb Frittata Yet- Serves 8 
2 tsp olive oil
1/2 tbsp butter
1 small onion, chopped
1 medium tomato, juicy insides removed and chopped
1 cup kale, tightly packed
1/2 lb ground breakfast sausage
8 whole eggs
3 Tbsp half and half
3 slices of american cheese
Salt & Pepper to taste

Spray 2 8-inch pie pans with cooking spray.
Preheat over to 415 degrees.
Add 2 tsp olive oil and 1/2 tbsp of butter to a large skillet.
Crumble your sausage as you drop it into the skillet.
Brown sausage for about 2 minutes then add in the chopped onion.
Cook together for a few minutes more until the sausage gets browned and cooked through and the onions begin to soften.
Next, add in the kale and stir until it wilts- about 2 minutes.
Season with a pinch of salt and pepper.
Add in the tomatoes and stir.  Just to warm them through.
Turn off the heat.




Next, scramble your eggs with half and half and add in a pinch of salt and pepper.
Divide the sausage filling between each pie pan.  Then pour equal amounts of the egg mixture over each. Using a spatula, stir gently each frittata so the egg coats all the filling.
Lastly, I like to break the american cheese into smaller pieces and lay them over the top of each frittata.
Bake for 20 minutes and then let sit for 5 minutes before cutting in and enjoying!

lil carb Spicy Sausage

I've been on a sausage kick lately. Luckily Jason likes the links like I do because I cook em up a couple times a week. Why?? Because it's so simple!  There's nothing better than sausage baked in the oven, or grilled or sautéed... sausage any way is just YUM!  I have been trying to think of simple alternative ways to prepare sausage and I came up with a great idea!  Since I made a big batch of homemade pesto the other day, why not make pesto-sausage?!  I love the flavors of Italian sausage so instead of masking it I just decided to enhance it. Once you see how easy it is you'll make it too.  This is a really great dish because it is easy and flavorful- my 2 favorite things.  I have been trying to keep my recipes with a small amount of ingredients and as healthy as I can making everything seem complicated when it's really not!


Pesto Sausage- Serves 3
6 Sausage Links- hot or mild
1/8-1/4 cup Pesto- jarred or try my homemade version

Preheat the oven to 375 degrees.
Line a baking sheet with tin foil for easy clean up and lay the links down piercing them with a knife about 2 times on both sides to let the steam out as they cook.
I cook them until they are browned up, turning them once halfway through.  This usually takes about 20-25 minutes.
In the meantime I scoop the pesto into a bowl.  After the sausage is done cooking I take it out of the oven and let it sit for a minute or two then I slice it and toss it into the bowl with the pesto.  I stir it until the warm sausage is coated in the pesto.  YUM!

 Serve with some grated parmesan cheese for a sharp, cheesy topping!

For the perfect meal serve with some spaghetti squash noodles and some spaghetti sauce! The combo of pesto and tomato sauce is one of my favorites!

Or serve with my Italian Baked Squash! Can you believe it's low carb? Recipe coming soon!

Sausage Stuffed Peppers & Balsamic Marinated Tomatoes

This just might be my most favorite low carb dinner!

I am constantly in search of flavorful recipes that don't have a million and one ingredients. The dinner I made last night fits the bill. The ingredient list is short but the flavors do not give that away. This is healthy, low carb and the flavors really went well together. 

On a side note: if you think you don't like goat cheese, give it another try- this dish might just change your mind. One last thing- hehe- the stuffed pepper mixture is so versatile! I recently made it as a party appetizer stuffed into mushrooms! 

Sausage Stuffed Peppers- Serves 2

2 Bell Peppers- any color

1/2 Onion, chopped

2 Cloves Garlic, chopped

1 16 Oz Package of Ground Sausage- mild, sweet, spicy- whatever you prefer -OR- 5 sausage links with the casing removed.

6 Oz Goat Cheese

Salt, Pepper, Crushed Red Pepper

1/2 Container Vita Blend Mixed Greens, 2.5 oz (see below) or you can use fresh kale or spinach!

Shredded Mozzarella Cheese to top

Preheat oven to 400 degrees.

Cut peppers in half cutting right through the stem and take out the seeds and extra ribs and cut off stems.  Set them aside on a baking sheet lined with tin foil.

In a skillet over medium high heat sauté onion, garlic, and sausage. Break up sausage and cook until it is cooked through. Season with salt, pepper, and crushed red pepper to your liking.  Then add in the mixed greens and stir until they are wilted and combined. Next, add in the goat cheese. Stir until goat cheese is all melted into the sausage mixture. Check for seasoning.  Then spoon the mixture into the pepper halves. Top with the shredded cheese and bake for about 5-8 minutes or until the cheese is melted. 

*If you prefer softer peppers, preheat oven to 375 and cook for 15-18 minutes. If you like a crispy but warm pepper bake as stated above. 

This sausage mixture is begging to be stuffed into some peppers!

Stuffed!!! Red and yellow peppers tonight! Ready for the oven!

Balsamic Marinated Tomatoes- Serves 2 -

2 Large Tomatoes, sliced thick into 4 slices (end slices sprinkle with salt and pepper for a snack)

3 Tbsp Balsamic Vinegar

Other 1/2 onion, chopped

1 Clove Garlic, chopped

Other 1/2 Vita Blend Mixed Greens, 2.5 oz (see below)

2 oz Shredded Cheese- you can use Provolone, Parmesan, Mozzarella, whatever you have/prefer 

(I used provolone because I had a wedge in my fridge)

Salt & Pepper

1 Tbsp Olive Oil

Slice tomatoes thick and place in a shallow dish. Pour balsamic over tomatoes, turning tomatoes to coat and set aside. Let them marinate for at least 10 minutes. 

Take tomatoes out of the marinade and place on a baking sheet- reserve balsamic marinade.

In a skillet over medium heat sauté onions and garlic for 3-4 minutes in 1 tbsp olive oil. Add in the greens and stir until wilted then pour reserved balsamic marinade over greens and stir until most of the balsamic cooks off about one minute. Top each tomato with even amounts of the warm mixed greens mixture. Then top with grated cheese of your choice. Sprinkle with salt and pepper and broil until the cheese is melted. 

I absolutely love these mixed greens!  

They carry it at all of the stores in my area.

If you can't find it just substitute spinach or kale.

The moment before I topped the tomatoes!

Broccoli- Double Cheddar- Bacon Frittata- lil carb of course!

On this snowy Saturday morning I made the most wonderful frittata for Jason and I.  We finished the whole thing between the two of us. Now we have the energy that we need to shovel ourselves out! I'm not babbling much today because I want to share this amazing recipe!

I started by cutting up some bacon.  I kept the pieces a little larger than I would usually because I wanted bigger pieces to bite into in the frittata.

In a my cast iron skillet I cooked the bacon until it was nice and crispy but not burned.

After the bacon was nice and crisp I removed it from the pan and let it drain on a paper towel.

Then I chopped a garlic clove, an onion, and some broccoli.

The broccoli I cut pretty small.  

Then I added those 3 ingredients into the skillet that I had cooked the bacon in. Don't drain the bacon grease, there isn't much and it has such great flavor!

While the broccoli, onions, and garlic are sautéing, whisk 7 eggs with a healthy pinch of salt and pepper.

Turn off the heat for the skillet, add the bacon back in and then add the egg mixture to the skillet. 

I like to make sure the broccoli and bacon are distributed evenly throughout the frittata so I spread it around just a little. 

Than I used 2 types of cheddar cheese; white and yellow! 

Yummmm

I topped the frittata with white and then yellow cheddar.

Popped the whole skillet into the oven! 

Thats why I love this cast iron skillet! If you don't have one... you need one.... because I said so.

Look at that!  With the help of the skillet the egg makes this amazing "crust" the texture was the same as a flour crust!

The cheese gets nice and golden and crunchy... jeez get me a knife to cut into this thing!!! 

And there you have it!  A gloriously lil carb breakfast! 

Jason and I ate this whole 10 inch skillet worth... well we may have shared with the chow bears... but it was enjoyed by everyone! 

Broccoli- Double Cheddar- Bacon Frittata: 

-Serves 3-4-

6 slices of bacon, cut 

1 small onion, chopped

2 garlic cloves, minced

1 cup broccoli florets

3/4 cup cheddar cheese, white or yellow or both

7 eggs

Salt & pepper to taste

Preheat oven to 450 degrees.  Heat cast iron or oven proof skillet over medium high heat and cook bacon for 6 minutes or until crispy. Remove from pan and drain on paper towel. Without cleaning the skillet add in the broccoli, onion and garlic and sauté for 3 minutes.  Then turn the heat off on the skillet.  Whisk together eggs with a pinch or two of salt and pepper.   Add the bacon back into the skillet with the broccoli and then pour the egg mixture into the skillet making sure the broccoli and bacon and onion are evenly distributed throughout. Top the skillet with the cheddar cheese and put into the oven.  After is bakes for 20 minutes it is ready to be gobbled up!