Chrissy’s Egg Bake

Kelly's Low-Carb Recipe:

3-5 slices bacon, chopped

1lb. sausage- your choice, I use Italian

4 scallions, chopped

½ onion, chopped

½ red bell pepper chopped

½ tomato, chopped

3 c. assorted cheeses, shredded (I use pepper jack, gruyere)

12 eggs

1 small carton whipping cream

Black pepper & any herbs (thyme, parsley, oregano, garlic)

1.)   Lightly grease 13x9 pan.  Preheat oven to 350.

2.)   Brown bacon and drain.  Brown sausage and drain.  Sprinkle evenly on bottom of pan.

3.)   Add chopped veggies and cheeses.

4.)   Whip eggs and cream with your spices and pour slowly into pan.  Shake pan lightly to distribute everything evenly.

5.)   Bake 35 minutes or until lightly browed and barely “jiggles” in the middle. 

Oatmeal Blueberry Muffins

INGREDIENTS:
1 1/4 cups quick cooking oats
1 cup all-purpose flour
1/3 cup white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 egg
1/4 cup vegetable oil
1 cup blueberries, rinsed and drained

DIRECTIONS:
Combine oats, flour, sugar, baking powder, and salt. Mix in milk, egg, and oil; mix just until dry ingredients are moistened. Fold in blueberries. Fill greased muffin cups 2/3 full with batter.
Bake at 425 degrees F for 20 to 25 minutes.

Erin's Tomato Basil Tart

Ingredients:
1 (11 ounce) can refrigerated soft breadstick dough (Use refrigerated pie crust! Trust me!)
Cooking Spray
8 plum tomatoes
1 1/2 tsp salt
1 cup loosely packed basil leaves
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
2/3 cup fat-free ricotta cheese
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/4 tsp black pepper
2 large egg whites
2 tsp olive oil

Directions:
1. Preheat oven to 4252. Unroll dough, separating into strips. Working on a flat surface, coil 1 strip of dough around itself in a spiral pattern. Add second strip of dough to end of first strip, pinching ends to seal; continue coiling remaining dough. Let rest 10 minutes.3. Roll dough into 12-inch circle; fit into bottom and up sides of 9-inch round removable-bottom tart pan coated with cooking spray. Cover dough with foil; arrange pie weights or dried beans on foil. Bake at 425 for 15 minutes; remove weights and foil. Bake additional 5 minutes or until edges are lightly browned.4. Reduce oven temperature to 3505. Core and slice tomatoes into 1/4 inch slices. Sprinkle tomatoes with salt, place tomatoes, salt sides down, on several layers of paper towels. Let stand 10 minutes, pressing down occasionally.6. Place basil, cheeses, pepper, and egg whites into blender or food processor. Spread mixture over crust. Arrange tomato slices over cheese mixture, brush with olive oil. Bake at 350 for 40 minutes or until cheese mixture is set. Let stand 10 minutes before serving. Yield 6 servings.

Chrissy's Sour Cream & Chive Waffles

Serves 4

Ingredients
1 tablespoon extra virgin olive oil (EVOO)
1 pound ground pork, chicken or turkey breast
2 teaspoons fennel seeds
2 teaspoons paprika or smoked sweet paprika
A handful fresh flat leaf parsley, finely chopped
1 tablespoon grill seasoning, such as Montreal Steak Seasoning brand
1 cup lingonberry preserves
A couple cloves
1 cinnamon stick
1 tablespoon lemon juice
Splash water
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
A couple pinches salt
2 teaspoons sugar
A little freshly grated nutmeg
3-4 tablespoons chopped chives
1 cup milk
1 cup sour cream
2 large free range eggs
4 tablespoons melted butter, divided

Preparation
Heat the EVOO in a large skillet. Mix the ground meat with fennel, paprika, parsley and grill seasoning. Form 8 small 2-3-inch patties and add to the hot skillet, cook 3-4 minutes on each side. Keep warm.
Pre-heat a waffle iron.
Warm preserves with cloves, cinnamon, lemon juice and water over low heat. Remove the cloves and cinnamon stick
Mix the dry ingredients and chives in a mixing bowl and make a well in the middle. Mix the milk, sour cream, eggs and half the melted butter together then pour into the well. Beat the wet into the dry with a few shift turns but do not over mix the batter. Brush the waffle iron with a little of the remaining butter and cook waffles, keeping then warm and crisp in a low oven. The batter should fill a 4 section iron 3 times, making 12 waffles, 3 per portion. Serve 3 waffles and 2 patties with lingonberry syrup drizzled over top.

Crab Dip

INGREDIENTS:
11 ounces cream cheese, softened
1 small onion, finely chopped
5 tablespoons mayonnaise
2 (6 ounce) cans crabmeat, drained and flaked
1/8 teaspoon garlic powder
salt and pepper to taste
1 (1 pound) loaf round, crusty Italian bread

DIRECTIONS:
Preheat oven to 350 degrees F.
In a medium bowl, combine the cream cheese, onion, mayonnaise, crabmeat, garlic powder, salt and pepper. Spread mixture into a 1 quart baking dish.
Bake for 20 minutes in the preheated oven. While the dip is baking, cut a circle in the top of the bread, and scoop out the inside to create a bread bowl. Tear the removed bread into pieces for dipping.
Remove baked crab dip from the oven, and stir well. Spoon the mixture into the hollowed out loaf. Place bread bowl and chunks of bread on a medium baking sheet, and bake for an additional 10 minutes. Serve hot.