INGREDIENTS
FOR THE BURGER
- 1 lb grass-fed extra lean ground beef
- 1 egg
- 1 cup of white onions — Slices
- Kosher salt and freshly ground black pepper— to taste. I got mine from Mexico, it’s inside one bottle.
- 1 tsp paprika
- 3/4 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 2 teaspoons extra virgin olive oil
- I sprinkled Tajin on top of the burger for added flavor
FOR SERVING
- Slices of iceberg lettuces — red onions, tomatoes, cooked sugar and nitrate-free bacon and low-carb ketchup.
INSTRUCTIONS
- Combine all ingredients, except the olive oil, in a large bowl. Mix everything together well.
- Using your hands divide the mixture into 4-6 burgers.
- Heat the olive oil in a non-stick grill pan (or simply cook your burger in a BBQ) over a medium-high heat. Cook the burger for 3-5 minutes on each side, or until reach 145°F for medium-rare or 160°F for well-done. Set them aside.
- To build each burger, top one iceberg lettuce, patty burger, ketchup, two slices of red onions, 2 slices of bacon, 2 slices of tomatoes and top with second iceberg lettuce.
NUTRITION INFORMATION
SCALE
INGREDIENTS
FOR THE “NOODLES”:
- 2 large eggs
- 4 oz cream cheese, softened
- 1/4 cup Parmesan cheese, grated
- 1 1/4 cup mozzarella cheese, shredded
- 1/4 tsp Italian seasoning
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
FOR THE FILLING:
- 1 lb ground beef
- 1 1/2 cups Marinara Sauce, divided ,I get mine from Aldi
- 3/4 cup mozzarella cheese, shredded
- 6 tbsp whole milk ricotta cheese
- 1 tbsp minced onion flakes
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp dried basil
- 1 tsp Italian seasoning
INSTRUCTIONS
FOR THE “NOODLES”:
- This part will take the longest, so feel free to make the “noodles” the night before and just leave them in the fridge until you are ready for them.
- Preheat oven to 375° Line a 9×13 baking dish with parchment paper
- In a large mixing bowl, using a hand mixer, cream together cream cheese and eggs.
- Next, add Parmesan cheese, Italian seasoning, garlic powder, and onion powder. Mix until all ingredients are well combined.
- Using a rubber spatula, fold in mozzarella cheese and mix until well incorporated.
- Spread the mixture into the baking dish, forming a nice even layer.
- Bake on the middle rack for 20-25 minutes.
- When the “noodles” are done baking, cool in the fridge for about 20 minutes and then cut into thirds. This makes three perfectly sized “noodle” layers for an 8.5 X 4.5 X 2.5 loaf pan.
FOR THE FILLING:
- In a large skillet over medium-high heat, combine ground beef, minced onion, oregano, garlic powder, dried basil and a pinch of salt. Cook until the meat is browned.
- Drain excess fat from pan and add ¾ cup marinara sauce to meat. Reduce heat to low and simmer for 10 minutes.
PUTTING IT ALL TOGETHER:
- Pour ¼ cup marinara sauce into bottom of loaf pan. Top with the first “noodle” layer
- Layer a third of the ground beef mixture. Top with ¼ cup mozzarella cheese and 3 tbsp ricotta cheese, and cover with another “noodle” layer. Repeat these steps.
- Cover the top “noodle” layer with remaining ground beef, and mozzarella cheese. Sprinkle Italian seasoning over top. Bake for 20 minutes.
- I don’t track the carbs.
INGREDIENTS
- 1 tbsp olive oil
- 6 cups shredded cabbage
- 1 lb ground beef
- 15 oz canned tomatoes — diced
- 1 large onion
- 2 cloves garlic
- 1 tsp salt
- 1/2 tsp black pepper
- 5 cups bone broth — preferably beef
- 1/2 tsp thyme
- 1/2 tsp paprika
- 1/2 tsp oregano
- 1 bay leaf — optional
INSTRUCTIONS
- Heat olive oil in a large pot. Add chopped onion and cook for 2-3 minutes, stirring frequently. Add garlic, ground beef, salt and pepper. Cook on medium-high, breaking the meat apart with a wooden spatula, until crumbled for 7-8 minutes.
- Add canned tomatoes, cabbage, Bay leaf, thyme, oregano, paprika and broth.
- Simmer for 25 minutes, until the cabbage is cooked and tender.
- Season with more salt and black pepper.
Sent from my iPhone
Ingredients
1 1/2 cups finely crushed vanilla wafers
- 1/2 cup crushed wafers for the topping
- 1/4 cup Unsalted butter , melted
- 2 ripe bananas, diced
- 1 ripe banana, mashed
- 1 tablespoon lemon juice
- 2-3 tablespoons light brown sugar
- 3 (8-ounce) packages cream cheese , softened
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- whipped cream and vanilla wafers for garnish
Instructions
- Preheat oven to 350 degrees.
- In a medium bowl, stir together crushed vanilla wafers, chopped pecans, and melted butter. Press into bottom of a greased 9-inch springform pan.
- Stand 17 vanilla wafers around edge of pan with rounded sides facing outward. Press them gently into the crust.
- In a small saucepan, combine bananas (both diced and mashed) and lemon juice. Stir in brown sugar, using 2 tablespoons if your bananas are super ripe and 3 tablespoons if they are medium ripe. Cook over medium heat until brown sugar dissolves, about 1 minute. Remove from heat.
- Using an electric mixer, beat cream cheese at medium speed until smooth, about 3 minutes.
- Gradually add granulated sugar.
- Add eggs, one at a time and stopping to scrape down sides of bowl after each addition. Do not over beat. Only beat until most of yellow disappears before adding next egg.
- Beat in vanilla extract.
- Stir banana mixture in until evenly mixed. Pour batter into springform pan on top of crust.
- Bake for 45 to 55 minutes, until center is almost set. Jiggle the pan to check.
- Turn oven off, open door about 6 inches and leave cheesecake in oven to cool for about 1 hour.
- Remove cheesecake to counter to cool for another 30 minutes. Cover with plastic wrap and refrigerate for 8 hours before serving.
- Garnish with whipped cream and vanilla wafers.
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