Here’s a delicious and simple appetizer that even your guests on
gluten-free, Ketogenic, Paleo and Atkins diets can enjoy.
- 24 mushrooms
- 4 tablespoons tomato sauce
- 1/2 cup shredded mozzarella cheese
- Your favorite pizza toppings (pepperoni, sausage, bell pepper, onion, tomato, basil, etc.)
- Remove stems from mushrooms and clean mushroom caps with a damp paper towel.
- Place mushroom caps on a lightly greased baking sheet and fill with tomato or pasta sauce. My favorite is Trader Joe’s
- Top with mozzarella cheese and your favorite pizza toppings.
- Bake at 400 degrees for 10 to 15 minutes, until cheese is melted and nicely browned.
TIP: If cooking for only a few people, use large Portobello
mushrooms to create personal sized crust-free pizzas. Bake the mushrooms for 5 minutes before adding toppings.
Here’s great way to introduce people to Brussels sprouts: roast and smother them in bacon and melted cheese —
the sprouts, not the people, that is.
This recipe came from 12Tomatoes.com — one of my favorite recipe sites. Check it out for lots of yummy dishes. Here’s how I made it:
1½ pounds Brussels sprouts, halved
8 oz bacon, cooked and crumbled
1 cup cheddar cheese, grated
½ cup fontina cheese, grated
¾ cup heavy cream
2 tablespoons olive oil
1 sprig fresh rosemary, minced (I’ll use a little less next time)
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon red pepper flakes
Salt and pepper to taste
Makes 6 servings (or 3 if you’re like me!)
1. Toss Brussels sprouts in olive oil, season with salt and pepper and place in a large baking dish. Roast at 400˚ for 15 to 20 minutes.
2. Whisk together the egg, cream, rosemary, garlic powder, onion powder and red pepper flakes. Stir in cheese.
3. Add a little more than half of the bacon to the sprouts and cover with the creamy cheese mixture. Stir to combine.
4. Top with remaining bacon and maybe a bit more cheese.
5. Bake at 350˚ for 20 to 25 minutes until cheese is bubbly.
Let cool 5 minutes before serving.
These quick and easy egg muffins are great for a brunch or for breakfasts on the go throughout the week. There’s no flour, so they are gluten free and great for Ketogenic and Paleo diets.
4 oz diced green chiles, drained
4 green onions, sliced
2 cups grated cheese
2 tsp of your favorite seasoning
(I use Spike Seasoning)
Salt and pepper, to taste
1. Set 12 silicone baking cups on a baking sheet and coat with
2. Put onions, chiles and a generous bit of cheese in each cup.
3. Beat the eggs and spices until well combined.
4. Carefully pour a little of the egg mixture into each cup, letting it
settle a bit and then adding more. Using a fork, gently mix the
ingredients in each cup.
5. Top with remaining cheese and bake until puffed up and nicely browned, about 25 to 35 minutes.
These last in the fridge about a week — well, not in MY fridge,
because I eat them sooner!
This is a slightly modified version of a recipe I found on
KalynsKitchen.com, a website I highly recommend!