Tag Archives: cheese

Cheese Crackers

November 8, 2016Bread, Tasty Tuesdaycheese, keto, snacksLife of Joy

Every once in a while I want a cracker. A cheese cracker.

I found the inspiration for this little gem on YourLighterSide.com.

They are incredibly easy to make. All you need are a microwave and a deluxe slice of American cheese.

Start by taking a deluxe American cheese slice. I’m told it has to be the deluxe. I’ve not tried it with anything else.

Place it on a piece of parchment paper.

Cut it in half. I use a long blade knife, so that I can just press it down and not have to drag it.

Now cut it half again.

Cut each strip into about 5 pieces.

Space them apart so they don’t melt into one big piece. Microwave for 30-45 seconds.

You will probably hear a lot of sizzling, which is okay. Take them out and let them cool for a few seconds.

Repeat the process with the other half of the cheese slice.

Enjoy the crunch.

Until next time, God bless,

Michele ºÜº

Save

Pepperoni Pizza Muffins

October 18, 2016Breakfasts, Tasty Tuesdaycheese, keto, muffin, pepperoniLife of Joy

The subtle taste of pizza in a muffin.

I love pizza! Yep! I sure do! Many diets have failed me because I cannot imagine giving up pizza forever (and sometimes, not even for a few months). So you might be able to imagine that I struggled a bit on the keto diet which does not allow bread.

Naturally I had to find a few recipes to help me through this dilemma. The first is one I have had for several years, Pizza Topping Casserole, which is really quite good. It has all the flavor of the toppings with a hint of the sauce but nothing to substitute for the crust. It works some of the time. The second is the breakfast keto pizza. This one has a crust, yummy toppings, sauce and filling.

Well, today I bring you Pepperoni Pizza Muffins. This has that bread quality without any wheat, corn, rice, et cetera. It uses lots of eggs, some almond flour and a bit of coconut flour. We got this from lowcarbyum.com. According to them, the muffins have 2 net carbs per muffin, 182 calories, 14.4g fat, and 7.8g fiber. My counts will be a little different because I used turkey pepperoni since Mike is allergic to both beef and pork, and cheddar cheese instead of the recommended mozzarella.

Tiffany first fixed these for us to have the week of the conference as a grab and go breakfast. I decided I needed to make them again to have on hand. Plus, I needed a recipe to share with you today.

Begin by beating the eggs slightly.

Then add flours, cream cheese, baking powder, salt, and water.

Add half of the cheese and the pepperoni.

Spray muffin tin. Fill each muffin tin 1/2 to 3/4 full.

Sprinkle the remaining cheese on top of the muffins.

Bake at 400º for 20-30 minutes.

I used this cute pan, so they kind of look like mini bundt cakes.

Pepperoni Pizza Muffins

Ingredients

5 ounces cream cheese
1/2 cup grated Asiago cheese
1/4 cup coconut flour
2/3 cup almond flour
1 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons water
5 eggs
1/2 cup pepperoni (about 2 ounces)
1 cup shredded cheese

Instructions

Preheat oven to 400º and spray muffin tin.
Place eggs in mixer and beat eggs slightly.
Add flours, baking powder, salt, cream cheese, Asiago cheese, and water; combine.
Cut pepperoni into quarters. Add it and 1/2 cup shredded cheese. Combine.
Fill muffin tins 1/2 - 3/4 full.
Bake 20-30 minutes.

https://lifeofjoy.me/pepperoni-pizza-muffins/

If you want these for lunch, you might heat up some marinara sauce and dip it in.

Serve right away or refrigerate and reheat later.

Until next time, God bless,

Michele ºÜº

Save

Pizza Topping Casserole

October 11, 2016Main Dishes, Sausage, Tasty Tuesdaycheese, pepperoni, pizza, sausageLife of Joy

Craving the taste of pizza but shouldn’t have all that bread? Then this is your answer

Years ago I did the HcG diet and the Atkins diet. Both are low carb diets; well, the HcG diet is low carb on one of its phases. Anyway, I found this wonderful recipe back then. On low carb, you cannot have bread and that leaves pizza out of my diet, which just does not work for me long term. I love pizza! So this helps fill that void.

The original recipe calls for one pound of bulk Italian sausage. Well, today I didn’t have that but I had some Italian link sausages filled with peppers and mozzarella cheese. So, that is what I used.

I like my veggies well done. Consequently I start by dicing and sauteing those first. Then I add the meat, to brown. Sometimes I have to add a bit of coconut oil to keep it from sticking to my pan (since my cast iron skillets are a bit abused )

While the meat is cooking, combine the heavy whipping cream, eggs, tomato sauce, and seasonings.

When the meat is browned, add pepperoni and cubed cheese.

Pour egg mixture over veggies, meat, and cheese.

Bake at 350º for 45-55 minutes until nicely browned and knife inserted in the center comes out nearly clean.

Pizza Topping Casserole

Ingredients

1 pound Italian sausage
4-8 ounces fresh mushrooms, diced
4 eggs
1/2 cup heavy cream
1/4 cup pizza sauce
1/4 teaspoon garlic powder
1/2 teaspoon oregano (or basil or Italian seasoning)
3 1/2 ounces pepperoni, chopped (I used turkey pepperoni)
1/2 cup green pepper, chopped (2 ounces)
1/2 cup onion, diced (1 ounce)
8 ounces cheese (I used mild cheddar)

Instructions

Saute veggies
Add sausage and brown.
Combine cream, eggs, tomato sauce, and seasonings
Add chopped pepperoni and cheese to pan
Pour egg mixture over veggies, meat, and cheese
Bake at 350º for 45-55 minutes

https://lifeofjoy.me/pizza-topping-casserole/

Enjoy!

Until next time, God bless,

Michele ºÜº

Save

Breakfast/Brunch Pizza

September 13, 2016Tasty Tuesdaycheese, gluten-free, keto, pizza, tomto sauceLife of Joy

If I eat this whole pizza, I’m full for several hours. Breakfast sausage is great on it, as is bacon.

This is a good, filling breakfast or lunch; well actually, it could be eaten for any meal of the day. The toppings are completely up to you. On this one, I put pepperoni on all of it and canned mushrooms on half of it. It is a very simple recipe. I recommend that you get your toppings ready before you start to cook the “crust” so that you don’t overcook it.

Let’s get started.

Beat two eggs until frothy. I like to use my immersion blender and it is done extremely quickly.

Add 1 tablespoon almond flour and 1/4 teaspoon salt (or to taste).

And one tablespoon nutritional yeast or grated Parmesan cheese. I used the nutritional yeast. We cannot tell it is even in there. Supposedly, it adds a cheesy flavor but is very good for you.

And blend away.

Heat a medium size skillet, one that can go under the broiler. I use my cast iron skillet. I actually used my fajita pan today. Heat with your choice of oil, butter, or spray oil (like Pam).

Add egg mixture. Cook until nearly dry on top and flip.

At this point, I turn off the heat and add the toppings. Today I just used a plain canned tomato sauce.

Add about 1/3 cup of shredded cheese of your choosing. I used mild cheddar.

I shredded it very fine, so there seems to be a bit more than 1/3 cup.

I add the toppings on top of the cheese so that they get heated under the broiler before the cheese gets too done. Today I used pepperoni and some canned mushrooms. Use whatever you like. You could use sausage and bacon or ham. Really, use whatever you like. Although if you are considering veggies, I recommend sauteing them first, unless you want them nearly raw.

Put it under the broiler until the cheese is melted and bubbly.

If you eat the whole thing, it will keep you full for hours. If you share it with someone, you’ll be ready when lunch time rolls around.

Breakfast/Brunch Pizza

Ingredients

2 eggs
1 tablespoon almond flour
1 tablespoon nutritional yeast, or grated parmesan cheese
1/4 teaspoon salt (or to taste)
spray oil, butter, or other oil of your choosing
2-4 Tablespoons tomato sauce, green taco sauce, pesto, garlic sauce, or alfredo
1/3 cup shredded cheese
toppings (I used pepperoni and canned mushroom)

Instructions

Beat eggs until frothy.
Add almond flour and nutritional yeast or Parmesan cheese and salt.
Blend again
Add oil to oven safe skillet over medium high heat.
Pour in egg mixture.
When the top is nearly dry, flip and turn off heat.
Add sauce, cheese, and toppings.
Place under broiler until cheese is melted and toppings are heated through.
Cut and eat. 🙂

https://lifeofjoy.me/breakfastbrunch-pizza/

Oh, I almost forgot! I give credit where credit is due. I got this from GinnysLowCarbKitchen.blogspot.com and adapted it to suit our tastes.

Until next time, God bless,

Michele ºÜº

Save

Spinach Omelet

August 30, 2016Breakfasts, Tasty Tuesdaycheese, egg, gluten-free, keto, veggiesLife of Joy

Cheesy scrambled eggs with spinach , simple but yummy. Easily customized to what you like or have on hand.

This week’s is a recipe that I’ve been making for Mike and Sean for the past week or so. They are really enjoying it. You can pretty much change this to suit what you like. It is extremely versatile. Of course, since this is a spinach omelet, we are using spinach. I know, shocking, right? My guys like some green onion in theirs as well. We have also added some cooked chicken breast and cheese at times.

Start by cracking three eggs into a medium-size bowl. I use my 4-cup measuring cup.

Next add about one tablespoon of heavy whipping cream (or evaporated milk or just regular milk or even half and half).

I use a fork and combine these a bit. Next, cut the green onion or use scissors to snip it right into the measuring cup or bowl of beaten eggs.

I really shouldn’t have used the green cutting board! It really gave these pictures an odd look!

Next grab a handful of spinach and chop it into thin pieces.

Add both of these to the eggs and combine. You can add a bit of shredded cheese if you like. I have found that I really don’t taste the cheese mixed into the eggs and opt to just melt it on top for mine.

Meanwhile, if you are watching your fat intake, spray your pan, very well, with oil. If not, heat half a tablespoon each of butter and coconut oil (or simply one whole tablespoon of one of them).

(I’d already used this pan to make this twice today and didn’t realize I was going to need pictures, thus the egg bits still in the pan.)

I like to stir together the two oils as they melt, before I pour in my omelet mixture. When the oil is hot, add the egg mixture and if your add-ins get all lumped together, spread them out a bit.

As it starts to solidify, mix it up a bit, so all the egg gets thoroughly cooked.

My family likes theirs a little bit crispy. (I know real omelets are thinner and rolled but I don’t know what else to call these delicious eggs.) When one side is done to your liking and is nearly cooked through, flip to finish cooking the other side. This is when I add my cheese. We are using a mild cheddar here but use what you like.

Serve as soon as the cheese is melted.

I hope you like this ‘recipe’. Use whatever veggies or meats you like.

Until next time, God bless,

Michele ºÜº

Save

Egg Muffins

July 19, 2016Breakfasts, Tasty Tuesdaycheese, eggs, gluten-free, ketoLife of Joy

Low-carb breakfast that can help use up bits of leftovers and make a tasty meal.

Last year at the young adult conference at our church, we had muffins, donuts, yogurt, apples, and bananas. By the last day, I couldn’t take any more sweet foods, so I brought two dozen eggs and made some baked eggs. They loved them.

So, this year, we planned to have some egg dishes each day. I made those wonderful baked eggs on two days. For two dozen of them I scrambled the egg before pouring it in the ham lined muffin cups. One day I made a delicious crescent egg ring, which I will share with you one day soon. The other two days I made these egg muffins, which can be made with any ingredients you want or have on hand. It is a great recipe to take advantage of the bits of veggies or leftovers that need to be used.

I chose to use sausage and cheese in a dozen, sauted onions, mushrooms, peppers (red, green, orange, and yellow) and cheese in a dozen, and all of the above in two dozen.

Dice onion, mushroom, and bell pepper. Sauté in a bit of olive oil. (Today I sautéed it in bacon grease.)

Make sure your meat is cooked. During the conference one day, I used bagged bacon bits with the sausage and it turned out pretty good.

I sprayed my ramekins, since I was only making two this morning, otherwise I would have used a muffin tin, like I did for the conference. Spray them well!!!

Crack one egg for each muffin and scramble.

Add salt and pepper.

Add about one tablespoon of sautéed veggies, and one tablespoon of meat for each muffin. It really doesn’t matter much, it’s a forgiving recipe.

Divide it evenly between your cups, filling about 2/3 full. My ramekins are larger than the muffin tin, so they are only about half full.

Sprinkle a little cheese on each and bake on 350º for 20 minutes or so. (Or 450º for about 12-15 minutes.)

You can add whatever ingredients you want. I’ve seen avocado, spinach, tomato, and broccoli. Really, anything you can think of will probably work.

Egg Muffins

Ingredients

1 egg
1 tablespoon sauted veggies
1 tablespoon cooked, crumbled/chopped meat
1 tablespoon cheese
salt and pepper

Instructions

Crack egg into a bowl and break it up with a fork or small whisk.
Spray ramekin or muffin cup with oil, coating the cup well.
Add salt, pepper, meat and veggies to the egg and stir.
Pour into ramekin.
Top with cheese.
Bake ate 350º for 15-20 minutes or 450º 12-15 minutes.

https://lifeofjoy.me/egg-muffins/

Enjoy!

Until next time, God bless,

Michele ºÜº

Save

Corn, Tomato, and Mozzarella Salad

July 12, 2016Salad, Side Dishes, Tasty Tuesdaycheese, corn, gluten-free, keto, summer, tomatoLife of Joy

A different kind of salad, good in the summer when corn and tomatoes are fresh. Nice not to have lettuce for a change.

I tried this one a few weeks ago for the first time. I love fresh corn! Thus this salad looked pretty good to me. It is super simple to make as well.

The key here is fresh corn. The first two times I made it with really good sweet corn. This time, unfortunately, it wasn’t as good because the corn wasn’t as good. Oh well.

It only takes a few simple ingredients: corn, tomatoes, mozzarella cheese, basil, lemon juice, olive oil, salt, and pepper.

I only made one-fourth of the original recipe today but I’ll give the measurements for the entire batch in the recipe.

First shuck the corn and cut the kernels off the cob. You can cook it first if you like. I recommend you cut a bit off and taste it to see how sweet it is. If it is bland, boil it in some water with some sweetener. I learned this the hard way!

I cut the kernels directly into the bowl I’m going to use to serve the salad.

Next cut the tomatoes. I like small bite-size pieces, so I do more than cut them in half, which is what the original recipe directed.

Cut up the mozzarella cheese and then add the rest of the ingredients. I usually cheat and just use a sprinkling of garlic powder instead of the minced garlic. I sometimes use lemon juice from the bottle I keep in the refrigerator for emergencies. (I have yet to make this with fresh basil though.)

Stir and serve!

This really is a nice refreshing salad and a nice change from the regular lettuce salads.

Corn, Tomato, and Mozzarella Salad

Ingredients

4 ears of corn, shucked, cleaned, and washed
1 10.5 oz package of grape tomatoes, cut into bite-size pieces
8 oz fresh mozzarella, cut into small bite-size pieces
10 leaves of fresh basil, sliced thinly or use a sprinkling of dried
1/4 cup fresh lemon juice
1/4 cup olive oil
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Instructions

Remove the corn kernels from the cob with a nice sharp knife.
Place corn, cut tomatoes, and mozzarella pieces into serving bowl.
Add the basil.
Combine the rest of the ingredients in a jar and shake to combine. (or if you are lazy like me, simply add them to the bowl but it would probably taste better combined in the jar first 😉 )
Pour over ingredients in the bowl, toss and serve.

https://lifeofjoy.me/corn-tomato-and-mozzarella-salad/

I hope you enjoy this one as much as Mike and I have. (Sean and Tiffany won’t even try it. )

Until next time, God bless,

Michele ºÜº

Save

Life Of Joy

A Place of Encouragement

Tag Archives: cheese

Cheese Crackers

Every once in a while I want a cracker. A cheese cracker.

Pepperoni Pizza Muffins

The subtle taste of pizza in a muffin.

Pizza Topping Casserole

Craving the taste of pizza but shouldn’t have all that bread? Then this is your answer

Breakfast/Brunch Pizza

If I eat this whole pizza, I’m full for several hours. Breakfast sausage is great on it, as is bacon.

Spinach Omelet

Cheesy scrambled eggs with spinach , simple but yummy. Easily customized to what you like or have on hand.

Egg Muffins

Low-carb breakfast that can help use up bits of leftovers and make a tasty meal.

Corn, Tomato, and Mozzarella Salad

A different kind of salad, good in the summer when corn and tomatoes are fresh. Nice not to have lettuce for a change.