Low Carb Bacon Wrapped Stuffed Pork Loin with Roasted White Wine Bacon Onion Brussles

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I don’t know where to begin with this. When I thought of this meal in my head it was just a throw something together and pray it tastes good sort of meal. What I ended up creating was something I’d pay for in a restaurant here if someone besides me would make it. Alas we still only have the few restaurants and this is not on it. The pork loin is stuffed with spinach, onion and bacon cheddar cheese. Yes that’s right bacon cheddar. YUM.  The brussel sprouts dive into a mixture of white wine, onions, garlic , butter and of course bacon, little of the fat and then roasted to perfection.  There are a lot of components to this meal but I promise I’ll walk you through it. Continue reading

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Alabama or Ermm NC White Oven Grilled Chicken, Thank you #Griffinsgrub

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aw7So I had planned to make these this weekend after a grocery run but after seeing the chicken legs in the freezer I knew I wanted these sooner!! My cravings might have gotten the better of me though as I didn’t have quite all the ingredients I needed so I made due.  Forgive me Griffin for adding what I had but I have to tell you the sauce was awesome even without the chives, thank you!. I think I already said thank you?, when you try them you will understand! Continue reading

Rosemary and Garlic Balsamic Sweet Potato Beet Hash #Paleo #Low Carb

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beetfinal1 Beets, I know, is a touchy subject. It seems you either love them or hate them. Well in my case I never had an encounter with them until I was told I need to start eating them.  It is very hard to find new sides when you are implementing new veggies and taking out things like mac and cheese. Well for me it is all about flavor. I have tried these babies boiled, baked, roasted, pickled and even chipped. I care for some ways but not too crazy about others. For instance, I don’t think i like them boiled. Then I was laying in bed thinking about how I would make garlic roasted butternut squash and balsamic carrots for school children, yes I really made that for children (by the way, they loved it). And I was thinking of flavors that mesh well and I came up with sweet potatoes and beets. Now let me say while I used my Paderno Spirilizer you can hash this into little squares, use a hand held spiralizer or even slice them into chips and this recipe will still work. Its all about the flavors and desired tenderness.  This combination turned out to be one of my favorites. Also the upside down face i got from the teen in the house turned into a surprised smile when she tasted as well.

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Brie stuffed Portobello with Sundried Tomatoes

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This recipe is so simple and yet feels so elegant when you’re eating it. I love mushrooms, any kind, and stuffing them with cheese… well, that just puts this over the edge. My daughter has been begging me for brie (I don’t know why she has more cravings than a pregnant woman) so I went with it. I am always trying new things to make my lunch appealing as I never used to eat lunch, per se.  Now that it is a requirement with my new lifestyle, I like to make it as appealing as my dinners.

I used sun dried tomatoes with basil, but feel free to use your favorite, the ones marinated in olive oil are wonderful too!  Believe it or not, I still had fresh parsley struggling in my garden so I used that as well but basil would be lovely. Don’t be afraid to go with your favorites, I am just the vehicle to kickstart your imagination. Continue reading