Jalapeno Popper Quiche Cups

These are a lunchbox favorite that I featured in the September issue of the Diner News. These would also be awesome for your New Year's Eve party, so I thought I should share the recipe now. Lots of folks love the popular jalapeno popper dip, but making or finding low carb crackers can be problematic. You could stuff a full jalapeno, but that is too hot for some. I love these little quiche cups. Not too hot like the full stuffed pepper would be, but delicious!

You can make them in regular muffin cups, or go mini. Even better for nibblers. Are you planning any special food for New Year's Eve? We are having friends over, so I am looking for some favorites for our table. Here's to the new year!

Jalapeno Popper Quiche Cups

6 strips bacon

4 oz Neufchatel cheese

8 eggs

1/4 cup cashew milk

4 fresh jalapeno peppers

1/4 cup shredded cheddar

1/2 tsp salt

Bake or fry bacon. Let cool. Break into pieces and line the base of 12 muffin cups. Warm cream cheese and spoon over the bacon in each cup.  In a medium bowl, beat eggs. Stir in cashew milk. Seed and dice 3 peppers and cut one into rings. Add the diced peppers to the egg mixture. Stir in shredded cheese and salt. Pour this mixture into 12 muffin cups. Top each with jalapeno slices. Bake at 350 degrees for 30 minutes.

Serves 12. each cup  102 calories    1 g carb

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"Omelet" Stuffed Mini Peppers

Mini Bell Peppers are awesome. I love them for their versatility. Our lunch boxes often have a few tucked in. I use them as a base for nachos. Perfect to stuff with cream cheese. They are great to fill and bake too. Like this recipe. Ever thought of stuffing them with omelet ingredients? To die for good. Well, they won't actually kill you. Eggs are not the villains they used to be, so eat up!

This recipe is borrowed from the Diner News April '14. These are simple to put together and taste great hot or room temperature. In addition to their breakfast and brunch popularity, they make fun appetizers or terrific lunch box treats.

"Omelet" Stuffed Mini Peppers

 1 lb pork sausage

4 eggs

4 oz cream cheese

24 mini sweet peppers

1/4 cup Monterey Jack Cheese

Brown a pound of pork sausage. Drain off most of the fat. Lightly beat eggs and stir into the sausage. Drop cream cheese chunks into the skillet. Cook, stirring often,  until eggs are set and cheese is melted and incorporated. 

Cut the upper third off the pepper, lengthwise. Keep the stem intact. Remove seeds, if any. Dice the pepper tops. Add them to the egg mixture along with the Jack cheese. Pack into the peppers and bake 10 minutes at 375.

3 peppers = 253 cal.  5 carbs

These peppers are pretty cheap this time of year. My Aldi store had a bag for $1.99 today. Eggs are pricey these days, but this recipe is worth it. Go ahead and add in whatever you like best in your omelet. Mushrooms, onions, etc will be happy here too. If you aren't feeding a crowd, feel free to half the recipe and make just a dozen.

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Chili Cheese Egg Roll Ups

My amazing number 1 son gave me a gift certificate for Mother's Day. I got a non-stick skillet (and a few other things) Gotta say I am generally not a fan of non stick technology. I have had too many go bad. I have higher hopes for this one. One of the ways I count on my usual cast iron skillet to be non stick is to give it a quick sprinkle of salt and pepper to make an irregular surface. This skillet uses the same concept. I got The Rock from Starfrit. It is very cool looking.

 No commercial endorsements here--just that I only had to gamble with $20 at Walmart. Since my son is a success in business, I had more than that to spend. Can you sense my mama pride? Thank you Cecil Andrew. He came from Arkansas to see me too. I paid him back with Southwestern Beef and Swiss Beefkey. Two of his favorites. He is an accountant in the chicken industry, so I try never to feed him chicken. He gets enough already.

This is our last week of school. Sadly, it is our last week ever. I simply cannot support the school financially as I have the last three years. I do thank all of you who have purchased my cookbooks. All my earnings have gone into the education of our teens. I will have to find a job with a paycheck. Novel idea for me. John and I are in serious need of a retirement plan, so I am faithful that the good Lord has a plan for my future in that area. After Friday, I will have much more time to create recipes and blog. Well, I do have to move out of the school and sell off most of our curriculum and supplies. But then I will be back full force. Looking forward to more creative time in the kitchen. I am one of those who needs projects to be contented.

Being our last days together, our teachers decided to make this the most fun week ever. Tomorrow we have one project of making an art mural by throwing egg shells filled with paint onto a large canvas. The kids have wanted to do this all year. Great way to use up the remnants of all that paint. So of course, we need egg shells. Lots of egg shells. Great time to make a new egg dish and to try out my new skillet. Both got good ratings around here.

One of my all time favorite dishes is my Incredible Egg Enchiladas. Eggs, cheese and enchilada sauce. Yum. I also am a fan of the Bacon Breakfast Enchiladas I posted in February. Those are made more like a jelly roll than a filled tortilla. These are the same. The differences are in the flavors added to the egg mixture and in the rolling technique. Rather than pouring the egg into a rectangular shape, I went ahead and filled the base of the skillet. When the egg was done, I folded two edges to form a straight edge. These became the ends of the rolls and kept the cheese from oozing out; plus it makes a roll that is not thinner on the ends. Works great with a good non stick surface.

Chili Cheese Egg Roll Ups

2 eggs
1/2 tsp chili powder
1/4 tsp oat fiber (optional, but add a little sturdiness)
1/4 tsp cumin
1/8 tsp salt
1/8 tsp onion powder
1 tsp coconut oil
2 slices Colby Jack cheese
1/4 cup prepared chili

In a small bowl, beat eggs. Stir in chili powder, oat fiber if using, cumin, salt, and onion powder. Heat coconut oil in skillet. Pour half the egg mixture into skillet, tilting pan to allow egg to cover the bottom. Tear the cheese into pieces and scatter over the egg. When egg is just set, turn one edge of the egg inward about an inch toward the center of the skillet. Repeat on the opposite side. These straight edges will form the ends of your roll up. Roll the other edge about one inch. Use a folding motion, roll it jelly roll fashion to the end. Transfer to a plate and repeat with the remaining egg mixture. Top with hot chili.

Serves 1   367 calories   5 net g carbs

Hubby loved these for a quick dinner tonight. We had filled up on salad bar at lunch. I had some home made turkey chili leftover, but I figured the nutrition stats with Hormel Turkey No Bean Chili. If you make your own spice blends, you could sub a little taco seasoning for the spices I used. For a little more heat, add some diced jalapenos when you place the cheese.

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Bacon Breakfast Enchiladas

This fine day welcomed us with a swirl of beautiful snowflakes and a really strong north wind. Lovely when you see it, not so fun if you have to travel in it. So glad we went to church last night so we could have this lazy weekend breakfast this morning while keeping our toes nice and toasty.

I love my Incredible Egg Enchiladas, but this one is all breakfast flavors without the enchilada sauce. Egg wraps stand in for the standard tortilla. A cream cheese sauce goes over the top instead of a chili based enchilada sauce. No one would stop you from adding some green chiles or jalapenos. Well, my hubby stops me, but maybe you all like them. I sure would.

They are far easier to make than you would suspect. A slice of bacon inside each "enchilada" makes for amazing flavor. I added some sauteed peppers and onions, along with the much to be expected Cheddar cheese. Yum. Nothing better on a cold morning.

For an everyday breakfast, I think 2 is a fine serving. This morning, after sleeping in, this for us was a brunch. That's why we splurged and ate 3 enchiladas each. If you need to lower the calorie count a bit, cut back on the cheese by half. Our way is really tasty though!

Bacon Breakfast Enchiladas

1 tbsp coconut oil

3 eggs

7 strips bacon

1 cup onion and bell pepper mix

2 oz Neufchatel cream cheese

1/4 cup water

1/4 tsp salt

1/2 cup shredded cheddar cheese

Heat oil in a non stick skillet (or a cast iron skillet on high heat). In a small bowl, beat eggs. When skillet is hot sprinkle a small pinch of salt in the center. Pour about 2 tbsp of egg into the skillet. Use the back of a spoon to spread the egg into a square shape approximately the size of a piece of bread. When the top is set, flip. Place each completed wrap on a plate. Add the sprinkle of salt before each wrap to prevent sticking. Make 6 wraps.

Fry bacon until crisp. Set aside. In the same skillet, sauté the onion and pepper mixture until soft.

In a small saucepan, heat the cream cheese, water and salt. Whisk to combine into  a creamy sauce.

Divide the onion and pepper mixture into sixths. Place a line of onions and peppers into each egg wrap. Top with a tablespoon of shredded cheese.  Break a piece of bacon in half and place over the cheese.  Roll the wrap like an enchilada and place seam down in an 8 inch square casserole dish. Repeat with the remaining 5. (I needed to place one enchilada the opposite direction of the others)

Pour the cream cheese sauce over the top of the enchiladas and smooth with a spoon. Sprinkle the remaining cheese over the sauce. Crumble the last slice of bacon over the top. Bake the enchiladas for 15 minutes at 350 degrees.

Serves 3

443 calories

5 g net carbs

Serves 2

664 calories

8 g net carbs

 This is one of the recipes that will be in the upcoming Diner News for March. I will be featuring casserole recipes. Lots of comfort food ahead! I love casseroles--the ease of preparation, the wonderful flavor combinations, the endless variety... If you want to make this into a family sized recipe, just double or triple the recipe. The enchiladas do take up some room, so plan your pan accordingly. I had to run one of my enchiladas the opposite way in the casserole dish. No problem, except perhaps for those of you who are a little OCD about presentation. If that happens, just eat that one first! Still looks delish though, right?

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Bacon Bowls--As Seen on TV

Everyone knows low carbing is all about bacon, right? Well, not to further that stereotype, but this time it is about bacon. I had seen the Perfect Bacon Bowl at the stores, but the price point was too high for me. Then it happened. The Dollar Tree did it to me again. Bacon Bowls for a buck. Actually, two for a buck. I had to try it. I am a sucker for gadgets.

These are sturdier than I thought they would be. And no, I am not being compensated at all for this review. Although I had mixed results my first try out, I think my dollar investment was not wasted. I made my sweetie a nice Valentine breakfast. He really liked the bacon and Cottage Cheese Eggs that filled the bowl. Given that it was such a special day, he also got some fresh strawberries and a Cinnamon Dutch Baby pancake. Check Low Carbing Among Friends Volume 1 for the Dutch Baby recipe. Still yummy after all these years. Cottage Scramble is in the Sept. 2014 Diner News. Love the texture of those eggs!

The bacon bowl instructions allow for use in a microwave oven, standard oven or toaster oven. Since my hubby keeps trying to get me to replace my toaster oven, I opted not to use it. The toaster oven still works fine after more than 20 years so why replace it? Just in case a grease fire broke out, I did not want him to win that argument. Even on Valentine's Day. Microwave and standard oven for us.

I tried the microwave version first. Learning curve here trying to guestimate the cooking time for your appliance. It worked great--even though I did try to pick it up with my clunky oven mitt and spilled a bit of hot fat. No injury, just a mess on the countertop. The bacon may have been a tad overcooked, but that is the way I like it. Undercooked bacon is something I just don't do. I will just reduce the cooking time by about 15 seconds next time.

 John would have liked it a bit "less crisp" shall we say. I decided his would be the oven variety. True, it did take 30 minutes, but I was willing to wait. It looked great. Not at all burned crispy. The problem is, it got stuck to the little pan in two places and fell apart when I was trying to remove the bowl from the form. I am willing to give it another go, but this time, one of us didn't get a bowl. Saint that I am, I endured the less than crisp bacon so my darling could have the amazing bowl. It was my labor of love afterall. It must have worked. He still loves me on this, our 28th Valentine's Day together.

Overall, these little gadgets are fun. I am glad they are deeply discounted though. For a dollar, even if you only use them a couple times a year, it is worth it. The box shows eggs and even dessert. No, not going there. But I do think they would make a really cute lunch version filled with broccoli salad. You know, the kind with the sweet dressing, cheese and maybe a few sunflower seeds? The box claims you can make bread bowls as well. Not so sure about low carb bread, as working without gluten is another whole learning curve. If sticking to the bacon, what would you fill them with?

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Three Cheese Breakfast Puffs

Sometimes I just need some cheese. I love cheese. Did you catch that this new recipe has three different cheeses? Oh yeah! These little breakfast puffs are almost like little cheese souffles. They are puffy and light. Simple to put together and fun to eat. I made this recipe for 2-3.

Three Cheese Breakfast Puffs

4 eggs
1/4 cup cottage cheese
1/4 cup parmesan cheese
2 oz shredded sharp cheddar cheese

In a medium bowl, lightly beat eggs. Stir in the cheeses. Spray mini muffin tins or silicon cups with oil. Fill each cup a little higher than you would with a cake batter. Place into a preheated 350 degree oven and bake for 15-20 minutes. They will puff up and turn golden on top. Let the puffs cool 5 minutes before removing from cups. They will fall just a bit with cooling.

16 mini puffs:  42 calories each  <1 carb per puff
As a breakfast for 2:    335 calories  2 g carb



I didn't add a lot of other flavors to these because I wanted to really taste the cheese. That, I got. Can't help thinking that a few green chiles would be nice. But this morning, they were excellent with my giant cup of coffee. It makes the puffs look small, but they are the size of mini muffins, I promise.

The cottage cheese makes the texture light. I love adding cottage cheese to eggs. It makes scrambled eggs all tender and yummy too. I had a recipe for those in a Diner News last year. The Parmesan cheese is the canned kind. I love fresh more, but this is a staple in my kitchen. It adds flavor and body to the eggs.

I didn't get this batch done before the hubby ran out to work, so we did have leftovers. I tried them cold, and they are even good that way. These don't deflate, so go ahead and make a batch for your brown bag--or road trip or picnic. They will travel well.

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Scary Treats That Are NOT So Sweet!

I am really much more of a Christmas kind of girl, but this time of year, some of these spooky treats are fun. We have been reading Edgar Allen Poe at school, so creepy is a good thing! I do love a good scare from time to time.

I have to say the students all loved these eggs when I packed them up in my bento box this week. Yes, I eat with the kids. We don't even have a teacher lounge. I think the spiders were the biggest hit among the teens. From a distance they are totally scary. Especially since we seem to have more than our share of spiders in the old house that serves as our school.

These decorations are not my own invention, I admit to seeing pictures of similar ones floating around Pinterest. What is different about mine is the taste factor. These scary bites are not laden with food colorings, To get the creepy colors, I used pesto. Talk about a flavor boost there! That made them extra fun and extra tasty. Super easy too. Make a batch for your family this week. Or just for you to scare your co-workers!

This one is more of a process than a recipe. I didn't make a full batch of any of them. I have confidence that you can figure out the numbers and make as many of each as you like. You are smart like that.

Scary Eggs

hard boiled eggs
basil pesto (or any green pesto)
sundried tomato pesto (or any red pesto)
Caesar dressing or mayonnaise
Kalamata olives for spiders
Green olives with pimentos for eyeballs
Hot sauce
Green onion, chive or slices of green bell peppers for pumpkin stems

Hard boil eggs. I do mine in my electric pressure cooker. Easiest peel ever!
Cut the cooled eggs in half. Remove the yolks.

For Pumpkin Eggs: Place yolks in a bowl. Add 1 tsp red pesto for each full egg. Stir to combine. Moisten with Caesar dressing until creamy. Spoon the orange tinted egg mixture back into whites. Round the mixture and add a sliver of green bell pepper or green onion for the stem.

For Eyeball Eggs: Place yolks in a bowl. Add 1 tsp green pesto for each full egg. Stir to combine. Moisten with Caesar dressing until creamy. Spoon the green tinted egg mixture back into whites, making an iris. Round the mixture. Slice a green olive with pimentos in half. Place the pimento half into the yolk mixture making a pupil. Use a toothpick to drizzle hot sauce on the whites to create a blood shot look.

For Spider Eggs: Place yolks in a bowl. Moisten with Caesar dressing and whip with a fork until creamy. Spoon  egg mixture back into whites. Cut olives in half lengthwise. Press one half into the yolk.  Use another half to cut legs. One half will make 4 lengthwise cuts, creating 4 legs. Repeat with another half olive. Press the legs into the yolks, forming spider legs.

Each spider egg (2 halves) has approximately 117 calories and 2 carbs. 
The eyes have 121 calories and 1 carb
The pumpkin has 113 calories and 1 carb.

I like the purple spiders, but if black olives are what you have, go for it! I used pestos from Aldi. If you don't have a low carb Caesar dressing, go ahead with mayo or ranch dressing. Like I said, a process not a recipe here.

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A Table for Two here.

Incredible Egg Enchiladas

Remember that old advertisement-- the incredible edible egg? I can still sing that little jingle, can you? Well, you must take my word for it. This dish is incredible. Not because it is eggs, but because it tastes so much like cheese enchiladas.

When my family goes out, I get jealous of the enchilada plates they get to order. Sure I love fajitas, but I have always had a thing for enchiladas. All kinds. Love. This morning I awoke thinking of ideas for what to do with the rest of this really tasty enchilada sauce I made for the July Diner News. I have already used it in a fusion sweet pork recipe, and I had some leftover. The pork is really good. This, however is amazing. I honestly can't believe how the egg mimics the texture of a sauce baked corn tortilla.

Notice in the photo that it even looks like cheese stuffed inside a tortilla. See that slight separation at the base? That is possible due to the way I cooked these eggs. Not a simple scramble, but not difficult at all. One egg at a time. Cook in a hot skillet and roll up jelly roll style. Crazy but it works.

Incredible Egg Enchiladas

4 eggs
1 tbsp refined coconut oil
1/4 tsp coarsely ground pepper
1/2 cup shredded cheddar cheese
3/4 cup enchilada sauce

Beat one egg in a small bowl. Heat a skillet with oil. Sprinkle pepper over the surface of the skillet. Gently pour the egg into the skillet. Using a spatula, move the uncooked liquidy egg to the edges of the cooked egg to form a roughly rectangular shape. Place about 2 tbsp cheese over the surface of the egg. Using a spatula, lift one edge of the egg and fold it over approximately 1/2 inch. Fold that fold over and continue rolling jelly roll fashion. Remove the rolled egg and place it in an 8 inch square casserole dish.  Complete the process with the remaining three eggs.

Spoon the enchilada sauce along the edges of the rolled eggs. Be sure to spoon sauce along the outside edges of the casserole dish as well. Sprinkle the remaining cheese on top. Bake at 350 for 10-15 minutes.

Garnish with sour cream or sliced avocado.

Serves 2:   297 calories   9 g carbs (with commercial enchilada sauce, 7.2 with my home made recipe in July's Diner News)

Be sure to watch the carb count in your enchilada sauce. When I buy it, I use El Pato brand. My home made sauce is better, though. Want that Diner News? It will be coming out on Tuesday, July 1st. You can order here.

The rolling of the eggs may be a little tough at first, but you will get it! I don't use non-stick coatings often, but that would make things simple. If you want to use a standard skillet, then here is the way I do it. I get my cast iron smoking hot then turn it down just a bit. I add my oil and a sprinkle of pepper or salt to give us a break on the surface. This makes it harder for the eggs to stick. The heat will do it too. With a seasoned skillet and this trick, your eggs don't stick at all. This is important since you will be rolling that ultra thin layer of egg. If the egg tears, don't fret.  Just slap it back into place and keep rolling. It won't matter when it is covered with sauce and cheese.

The flavor here is all in the sauce and cheese. Honestly, I can't tell you how much this does not taste like eggs.  Texture and flavor is all Mexican. I made this for an easy weekend brunch, but it would be perfect for dinner. Just add a salad. For a bigger family, double or triple the recipe in a bigger pan. Feel free to up the cheese, or change it out for your favorite. The method would work with a green enchilada sauce too.

Thanks to all of you who ordered the Diner News and Bundles in my push to get the rent paid at school. We made it! I was really encouraged that there are many wonderful people out there who care about me and the teens they have never met. My prayer is that you are rewarded a hundred fold!

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Oven Baked Rolled Omelet, Still a Favorite

When you need to make omelets for a crew, getting them ready at once can be a chore. This omelet eliminates the problem with the timing, It will feed 6 and it is ready all at once. Great news if you can agree on the fillings. These are just optional. You can use ham, chorizo, bacon or any protein you like. Mushrooms are a great addition, or olives. Vary the cheese--Swiss, Pepper Jack, mmm. Switch out the herbs. Customize to your hearts content.

This really is not complicated. The parchment paper does all the work for you. It looks impressive, though, so I won't tell if you don't.

Oven Baked Rolled Omelet

8 eggs 
1/2 cup heavy cream
1/2 cup water
2 tbsp coconut flour
1/2 lb fresh sausage, cooked and crumbled
1 cup diced onion and pepper blend
1 cup shredded cheese
1 tsp dried oregano
additional toppings: sour cream, guacamole, salsa, extra cheese

Line a jelly roll pan (or large cookie sheet with sides)  with parchment paper turning up the edges to contain the egg mixture. In a large bowl, beat the eggs, heavy cream, water and coconut flour. Pour into the prepared pan. Top the egg mixture with the sausage, vegetables, half the cheese and the oregano.

Bake 14-16 minutes at 375 degrees or until edges are set. Top with remaining cheese and bake another 3 minutes or more until the cheese is melted and the center is fully set. Remove from oven and roll the omelet immediately, starting from the short end and peeling the paper off as you roll. Place the rolled omelet on a platter and slice to serve. Garnish with toppings as desired.

6 servings

1 serving:  319 calories       14 g protein    27 g fat     3 g net carbs

I first featured this recipe in the Low Carbing Among Friends Volume I. It is one of those family favorites that never gets old. I sometimes make one for our smaller family and save some slices for weekday breakfasts.

On days when I am not needing extra servings, I scaled down the recipe for just 4 servings. Then you can use an oblong casserole dish instead of a cookie sheet. To drop it down to 4 servings, use 6 eggs, 3 tsp coconut flour, and cut the cream and water to a combined 3/4 cup. I just added both to the measuring cup to save effort. 

One more tip--I like to roll the omelet, then let it sit with the parchment paper still wrapping the outer surface for about 5 minutes to cool. That sets the shape so it holds together beautifully when sliced. This is great with some fresh berries and Jennifer Eloff's Cheese Biscuits. That recipe is on page 70 of the Low Carbing Among Friends Vol. I. If you don't own this cookbook series, you really need to order them. My copy is ragged I have used it so much. To order: http://amongfriends.us/24-7-LCD.php



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Breakfast Bread Pudding in a Jar

I have a new kitchen crush. Canning jars. I am working on the next issue of the Diner News. It will be featuring all sorts of food in a jar. This dish is pretty simple to put together, and despite the name, does not use traditional bread. It takes advantage of the classic Minute Muffin for the base. Then it adds an rum laced egg custard that is a great change of pace. It feels a bit like eating dessert for breakfast! I am giving you the recipe for a single serving, but it would be great in place of your breakfast Multiply Meal you make on prep day. Just line up the jars and fill 'em up.

I used Jamaican Rum flavoring, but maple would also be awesome. Just choose your flavor combo and have fun. You could even make a chocolate Minute Muffin and enjoy a chocolate bread pudding. So many variations are possible. Coconut milk in place of the heavy cream...berries added in...a  tablespoon of pecans...you get the idea?

Breakfast Bread Pudding in a Jar

Bread:
1 pat butter
2 tbsp golden flax seed meal
2 tbsp almond flour
1/4 tsp baking powder
pinch of salt
stevia or other sweetener equal to 1 tbsp sugar
1/2 tsp vanilla
1 egg

Custard:
1 egg
1 tbsp heavy cream
1/4 tsp rum flavoring
stevia equal to 4 tsp sugar
sprinkle of cinnamon
1 pat butter

Using the microwave, melt one pat of butter in a wide mouth half pint canning jar or large ramekin. Add in flax meal, almond flour, baking powder, salt and stevia or other sweetener and egg. Stir until egg is well incorporated into the batter. Cook in the microwave for one minute or until set in the center.* Remove from microwave (careful, the jar will be hot) and use a knife to cut the muffin into bite size chunks while keeping it in the jar. Just cut a grid pattern and then stir a bit.

In a separate small bowl, combine the egg, cream, rum flavoring and stevia or other sweetener. Pour the custard into the jar, carefully coating all the muffin cubes on the top. Sprinkle with cinnamon. Bake at 350 degrees for 15 minutes. Top with an additional pat of butter. Seal the pudding with the lid to the canning jar. Let it cool to room temperature then refrigerate.

Serves 1   362 calories   2 g  net carb     32 g  fat     19 g  protein

Keto:    77%  fat   20%  protein   3 % carb


*Some have asked for oven directions. While I am sure this would work, I have not tried it. I would suggest baking the bread portion at 350 for about 10 minutes. Bake it until it is set but not browned.

This is the muffin fresh from the microwave oven.

I just created this one today, so I am not sure how it freezes. I think it would be fine to freeze, however. I tried it warm from the oven, and while good, I preferred it cold. That is good news for me, since I plan to make these jars to take to school with me. As cold as it has been lately, I just can't make myself get out from under the covers to get a breakfast made. Throwing this little jar in with lunch will be a treat! I will have more breakfast in a jar ideas in the Diner News for February, so look for that coming out on Feb. 1st.

Ready to dig in!

More News too! I am going to do my best to start up my Among Friends features each week. I did that for quite a while back when volume 1 came out. Then I started the school and life got crazy busy. Well, it still is certainly busy, but we have 3 semesters behind us and I do get a break to complete a thought from time to time. I am about to be a true empty nester, as my last boy at home is planning to move in with a former college friend. I am so going to miss him, but not having to prepare the side dishes and other foods for him will give me much more time in the kitchen. I have already made one of Maria's recipes to feature this week, and it was so delicious. Chicken Sate. Be looking for that one.

The authors of the Low Carbing Among Friends series love to hear when people enjoy our recipe creations. It really inspires us to keep going! We share so much of our hard work for free on our blogs. But, the cookbooks are even better and much easier to use in the kitchen. If you appreciate our recipes, you will want the whole collection. Health is the priority, but taste has to be there and these books don't disappoint. If you want to order any volume, just head over to the site. In a new system, I can get credit and a little financial reward when you buy from my personal order page. My earnings help run the school, so you are contributing to a good cause at the same time.


Get more great recipes at the Low Carbing Among Friends Facebook Page: https://www.facebook.com/LowCarbingAmongFriends

Order our books at: 
http://amongfriends.us/24-7-LCD.php

Love the recipes I share on this blog? My ebook helps you plan and prep to stay healthy 24/7.   http://www.247lowcarbdiner.com

Bacon Cheesecake Cups

 First off, this is not one of those sweet bacon recipes. The cheesecake is not sweetened at all, but I can promise you these are amazing!

That said, wow has it been a crazy week around our house! Our home was burglarized on Monday. My husband returned home from work just about an hour after we all left because he had forgotten something. He found the house ransacked, and all of our laptops missing, as well as both Playstations and games. Scary stuff. Talking to me on the phone, he saw they had broken in our French doors off the kitchen. Looking outside, John noticed a  backpack near the back fence. Inside that and another bag were the items being stolen. We can only assume that his unexpected return surprised the thieves, and sent them running over the fence. They must not be very good jumpers, because they seem to have dropped everything they stole.  Now I would like to say that my guard dog  Tinker, the almost 90 pound pit bull scared them away. I think not. It seems that they had time to look through upstairs and even use our own bags to haul away our things. Tinker is so darned friendly! Still, I am glad they didn't hurt my hubby or my dogs, but those were some brave or stupid robbers. They opened my bedroom drawers, but passed over a diamond necklace in a velvet box. They must have been hoping for drugs. Too bad for them, we are all so healthy. Had I lost my laptop, the newsletter would not have gone out either--and let's not talk about all the recipes I already have done for the next edition of Low Carbing Among Friends!

This week, I had convention to attend for our school, and all the preparations for it. Our educational program is so small, just a few of us do all the work! It is amazing how tired one gets at these events. It wasn't physically demanding, but the stress of putting your best face on for hours seems to take a toll on me. Long days anyway! Crazy weeks like these seem to be the norm lately. Seems I am busier now than ever before! Blogging my recipes takes a spot on the back burner when I have the newsletter to get out and all these other obligations.  But I am back today. Doing some prep for the week with a recipe to share.

It is funny how I get stuck on a theme. Last week I was busy creating muffin tin meals, since that was the theme of the May Diner News. I had lots of fun stuff in that one. Seemingly, I am having a hard time letting that concept rest. This recipe is made in a muffin tin too. It is sooo delicious! I took my old recipe for cheesecake muffins and left out the sweetener. Instead I added some onion and jalapeno seasoning. That and baked them up inside bacon crusts. Amazing!



Bacon Cheesecake Cups

13 slices thick cut bacon
1 lb cream cheese, softened
2 eggs
1 tsp minced dried onion
1 tsp jalapeno seasoning OR 1 tbsp minced jalapeno pepper (optional)

Place slices of bacon on a cookie sheet. Place into a cold oven. Turn the oven on to 350 degrees. Cook bacon for about 20 minutes. or until it is cooked but not crisp. Remove from oven and allow to cool about 5 minutes. Wrap one strip around the outer edges of each of 12 standard muffin cups. Crumble the remaining strip. Place a drop or two of the bacon grease in the base of each muffin cup.

In a medium bowl, use a hand mixer to combine cream cheese, eggs, onion and seasoning. Divide the batter among the muffin cups, taking care to stay inside the bacon ring. Bake for 20 minutes. The cheesecake will puff, but fall after the cups cool. Garnish with crumbled bacon.

12 cups, each:   313 calories    8 g protein   30 g fat   2 g net carbs

All my guys loved these.  John's did not have the jalapeno seasoning. I mixed the cheesecake batter first without the peppers, poured his out, then added seasoning to the rest of the batter. You can add it--or fresh peppers--as you like.

If you want to go even easier, you can skip the bacon around the edges, and instead just cook it more thoroughly, then crumble it and add it to the batter. I tried that out too. They both taste great, but I definitely prefer the wrapped version because the bacon is crispier. But then, I am a crispy bacon gal, myself.

Hoping for an easier week, but thanking the good Lord for keeping us safe and miraculously in possession of our electronics.


Get more great recipes at the Low Carbing Among Friends Facebook Page:               https://www.facebook.com/LowCarbingAmongFriends

Order our books at: 
http://amongfriends.us/24-7-LCD.php

Love the recipes I share on this blog? My ebook helps you plan and prep to stay healthy 24/7.   http://www.247lowcarbdiner.com

Chorizo Mini Quiches

Wow has life been crazy as of late.  I am just now getting settled back into the normal routine...even though normal is still hectic. Yes, here it is almost midnight, and I am still packing my lunch for tomorrow. No prep this past weekend since we were still in the midst of wedding entertaining. Yes, my boy is now a husband. Hard to believe that they grew up so fast!

I did fall victim to some of the wedding treats. I certainly was not going to pass up the carrot cake the bride chose for her cake. Back on track this week though. I love mini quiches for lunches. They are more substantial than salads. This one takes advantage of some of the Spanish style chorizo--the aged, thinly sliced type, not the fresh Mexican style. I just shredded it with a knife to add to the egg mixture. Chorizo is flavorful, so you don't need to add much more in the way of flavor. I added some kale for nutrition and some sun dried tomatoes for flavor too. If you don't pack a lunch, these are excellent brunch food as well. I love packing bento style meals though. All those little compartments challenge me to add in more variety. This particular box is made from a  pencil case filled with silicon baking cups. It works great.

Chorizo Mini Quiches

6 eggs
3 oz Spanish Chorizo sausage slices
2 tbsp sun dried tomatoes
1 large leaf  kale, diced finely
1/4 tsp garlic powder
salt and black pepper to taste

Beat eggs in a medium bowl. Finely slice the chorizo sausage and add it to the eggs. Stir in the tomatoes, kale, garlic, salt and pepper. Pour into 6 silicon baking cups and bake at 350 degrees for 20 minutes.

Serves 6:    142 calories 2 net g carb

For the rest of my bento style meal, I added some grape tomatoes and green olives. Olives would be excellent in these mini quiches, but hubby is not a fan, so I left them separate for my lunch. Then there is this really interesting cheese. See those brown flecks in the cheese? That is chocolate. I bought this for the dessert buffet I put together for the rehearsal dinner (smashing success by the way). It is not sweet at all, but tastes similar to a chocolate cheesecake--only savory. I like it, but in very small doses. It is so flavorful, one small bite is enough. I will stick with this while the kids at school eat up all the leftover cookies and cake pops.

Our Diner website has been down for some time. The problems are all worked out now, so if  you missed being able to order the e-book or Diner News, everything should work now. Remember, every order directly supports our educational program's scholarship fund....and we really need the help! I have a teenager who just lost her mom and is having trouble coping at public school. She would so benefit from our program if we can find scholarship money for her. I am so thankful that my cookbook earnings have helped make a difference in the lives of our teens. So tell everyone you know about the Diner.

Get more great  low carb recipes at Low Carbing Among Friends.

 https://www.facebook.com/LowCarbingAmongFriends

 Order any of our great cookbooks at  http://amongfriends.us/24-7-LCD.php

Order my original e-book or the latest version for couples and singles, A Table for Two here.