Everything Brussel Sprouts

2 lbs. Brussels sprouts (I get the big bag from Costco)

4 T. olive oil

2 tablespoons everything bagel seasoning

Preheat your oven to 400. Trim the ends off of the sprouts. Cut in half or quarters if they are really big. Line a baking sheet with parchment and spread sprouts on sheet. Drizzle with olive oil and toss to coat. Bake for 12 minutes. Remove sheet from oven and sprinkle the everything seasoning over the sprouts. Return to the oven and bake for another 12-15 minutes or until tender and crispy. Serve immediately.

Radish Home "Fries"

1 lb. radishes, washed and trimmed

1 small onion, diced

2 T. butter

1 T. oil

salt and pepper to taste

Cut radishes into small cubes. Heat butter and oil in skillet. Add radishes and cover pan. Cook until almost soft. Add onions. Continue to cook uncovered over medium heat until nicely browned, stirring frequently. Season with salt and pepper.

Makes 4 servings. I double or triple this recipe.

Low Carb Grown Up Mac and Cheese

13.25 oz Dreamfields elbow pasta*

2 large eggs

6 oz. cream

1 t. yellow mustard

few dashes Tabasco

1/4 t. black pepper

1/2 t. salt

4 T. butter

8-12 oz. shredded cheddar cheese

Cook macaroni according to package directions. While pasta is cooking mix eggs, cream, mustard, Tabasco, salt and pepper in a small bowl. Drain pasta and return to pot. On low heat, add butter and stir until melted. Stir in egg mixture and half the cheese. Mix well. Slowly add remaining cheese. Continue stirring until mixture is hot and creamy and cheese it melted. 

Serves 5. I double the recipe.

*Dreamfields is a "healthy carb" pasta that is THM approved in moderation. You can use regular pasta but then this wouldn't be THM approved.

Creamed Spinach Dish

~20 oz. frozen, chopped spinach (from bag or box)
16 oz. sour cream
4 t. beef bouillon
8 t. dried onion
1 t. onion powder
1/4 t. pepper
1 cup shredded, cheddar cheese

Drain spinach well. Mix spinach with sour cream and spices. Spoon into greased casserole dish. Top with shredded cheese. Bake at 350 for about 25 minutes or until heated through.

For Thanksgiving, make ahead and put in fridge.

Twice Baked Mashed Cauliflower

1 large head cauliflower

4 oz. cream cheese

1/2 cup sour cream

1/4 cup parmesan cheese

1 cup cheddar cheese, for topping

Optional add ins:

1/4 c. bacon pieces

1/4 c. chives or green onions

Frank's Hot Sauce

Cut head of cauliflower into florets and steam (in microwave) until really tender. Drain well. Put in food processor with other ingredients and puree until smooth. Stir in any optional add ins. Put into a casserole dish, top with cheddar cheese, and cook at 350 for 25 minutes or until hot and bubbly.

Crockpot Brisket

4-5 lb brisket

2 T. yellow mustard 

3-4 T. Worchestershire sauce

2 tsp. Montreal steak seasoning

1/4 - 1/2 cup beef broth

2 T. dry onion

Smear both sides of brisket with mustard and season with Montreal Steak seasoning. Put into crockpot fat side up. Add broth, worchestershire, and dry onion. Let sit overnight. The next day cook on high 5 hours and low 2 hours. (Or high 6 and low 1.) 

Low Carb Crispy Chicken

6 chicken breasts

1/2 cup mayo

2 cups pork rinds, crushed fine

1 t. Italian seasoning

Preheat oven to 350. Grease or line shallow baking dish. Mix pork rinds and seasoning in small container. Coat chicken with mayo and dredge in pork rind mixture. Place chicken in pan and cook for 30 min or until juices run clear.

Optional - Bake elevated on rack if you want it extra crispy.

From Candy Kunesh

Cheeseburger Cabbage Skillet

1/2 head of cabbage, sliced thin

1/4 cup water or chicken broth

1 lbs. ground beef

1/2 T. mustard

3/4 t. salt

1/2 t. garlic powder

1/2 t. onion powder

1/2 T. chili powder

1/2 t. black pepper

1/4 c. heavy cream

1/2 c. mayonnaise 

1-2 cups shredded cheddar or Colby jack cheese

Brown ground beef (or use pre-browned). Mix with seasonings and mustard, set aside. Combine mayo and cream, set aside. Heat broth in large skillet. Add sliced cabbage and cook until desired tenderness. Remove any remaining liquid. Top with ground beef mixture, cream mixture, and cheese. Cover and let heat through, about 5-10 min.

Coney Island Chili Casserole

1 lb of ground beef
1 package of hot dogs, chopped
1 cans of tomato paste
1 small onion chopped, divided
3 t. chili powder
1/2 t. basil
1/4 t. pepper
approx. 1 cup of water
2 cups cheddar cheese, shredded
Mustard


Brown hamburger with half of chopped onion. Drain fat. Add tomato paste, seasonings, and water. Simmer, stirring occasionally, until hot. Add chopped hot dogs and heat through. Garnish with remaining chopped onion, shredded cheese, and mustard.

Adapted from:
http://mrscriddleskitchen.com/coney-island-casserole-party-dip/

Broccoli Salad

Dressing:

1 cup mayo

2 T. vinegar

1/2 cup sugar (or 1 T. THM Sweet Blend)

Mix and refrigerate.

Salad:

1-2 heads broccoli (depending on size), chopped

1/2 cup real bacon bits (or regular bacon crumbled)

1 medium red onion, chopped 

1/2 cup raisins (or unsweetened dried cranberries for fewer carbs)

1 cup cashews

2 hours before serving pour dressing over salad. Mix well. Keep refrigerated.