Loaded “Mashed” Cauliflower

Ingredients:

1 Head of Cauliflower (medium - large)
1/3 C Sour Cream or Creme Fraiche
1/4 C Butter, Melted
3/4 t Sea Salt
1/8 t Black Pepper
1/4-1/2 t Garlic Powder
2 t Dried Chives
6 Pieces Bacon, cooked and cut into pieces
3/4 C Shredded Cheddar or Colby Jack Cheese

Directions:

Preheat oven to 350 degrees F.

Cut cauliflower  into pieces and pulse in a food processor until resembling mashed potatoes (or desired texture). It may require doing it in two batches depending on the size of your food processor.

Spoon cauliflower mash into a large bowl. Stir in sour cream, melted butter, salt, pepper, garlic powder, chives and about half the shredded cheese.

Grease an 8x8-inch casserole dish and scoop in cauliflower mixture. Spread evently. Top with remaining cheese and bacon.

Bake for 25-30 minutes or until mixture is bubbly and cheese is melted. If bacon begins to get too brown, cover with a sheet of aluminum foil.

Yield: 6 Servings

* Adapted from https://www.skinnytaste.com/loaded-cauliflower-mash-bake/

Bacon Cheeseburger Cauliflower Casserole

Ingredients:

1 Head cauliflower or about 6 C florets
1/3 C Coconut Flour
1/4 t Sea Salt
12 Pieces Bacon
1 1/2 lbs Ground Beef
1 t Onion Powder
1 t Oregano
1 t Garlic Powder
1 t Sea Salt
1/2 t Black Pepper

Sauce:

1 T Butter
1 T Coconut Flour
1 1/2 C Heavy Cream
2 T Prepared Yellow Mustard
8 oz Shredded Cheddar Cheese

 Directions:

In a food processor, pulse cauliflower to desired size (rice size or pulse longer to resemble mashed potatoes when cooked). Remove to a bowl and stir in 1/3 C Coconut Flour and 1/4 t Salt.

Cut bacon into 1-inch long pieces and cook in a large skillet until mostly done. Remove bacon to a bowl and set aside. Retain bacon grease in skillet.

Cook and crumble ground beef in bacon grease until browned. Stir in onion powder, oregano, garlic powder, salt and pepper. Remove to a bowl and set aside.

Preheat oven to 350 degrees F.

In the same skillet on low heat, melt butter and add coconut flour for the sauce. Stir in heavy cream and mustard. Continue to cook on low until sauce thickens.

In a 9x13 casserole pan, spread 1/2 cup of the sauce out in the bottom. Carefully scoop and spread in the cauliflower mixture. Press down to make an even layer. Sprinkle half of the cheese on top of the cauliflower layer. Spread the ground beef over the cheese. Pour the remaining sauce onto the ground beef. Sprinkle on the bacon. Sprinkle on remaining cheese.

Bake for 40-45 minutes. Cover with aluminum foil if bacon starts to get too done.

Yield: 6 Servings

* Adapted from https://www.sugarfreemom.com/recipes/bacon-cheeseburger-cauliflower-casserole/

Nightshade Free Zuppa Tuscana

Ingredients:

For Homemade Pork Sausage:

1/2 t Ground Black Pepper

1 t Dried Parsley

3/4 t Italian Seasoning

1/2 t Garlic Powder

1/4 t Fennel Seeds

1/2 t Minced Dried Onion

1 t Sea Salt

1 Pound Ground Pork

For Soup:

6 Slices Bacon, cut into 1/2-inch pieces

1 Medium Onion, chopped

3 Garlic Cloves, minced

1 qt Chicken Broth

1 Large or 2 Small Rutabagas, peeled and cut into bite-size cubes

2 C Shredded Fresh or Frozen Kale

1/3 C Heavy Whipping Cream

Parmesan Cheese

Directions:

In a small bowl, mix together black pepper, parsley, Italian seasoning, garlic powder, fennel seeds, dried minced onion and sea salt. 

In a large bowl, thoroughly mix dry seasoning with pork. Cover and refrigerate for 2-24 hours. 

In a large cooking pot, cook bacon pieces and sausage until done, stirring and crumbling as needed. 

Remove from pan and drain off most of the grease. 

Add onions to grease and cook over medium heat until soft. Add garlic and cook for one minute. Add chicken broth and rutabagas. Return sausage and bacon to pot. 

Bring to a boil. Reduce heat and simmer, covered, until rutabagas are tender. 

Add kale and simmer five more minutes. Stir in cream and cook until heated through. 

Serve sprinkled with fresh grated Parmesan cheese!

Yield: 4-6 Servings

Fleskepannekake (Bacon Pancake)

Ingredients:

1 lb Bacon, cooked, bite-size pieces

4 Eggs

1 5/8 C Flour

2 C Milk

1 t Baking Powder

1/2 t Salt

8 oz Jarslberg, grated

3 T Fresh Chives slices

Directions:

Preheat oven to 425 degrees. 

Grease a 9x13 casserole dish. 

Spread bacon in prepared dish. 

Spread Jarlsberg cheese and chives over bacon. 

In a large bowl, combine eggs, flour, milk, baking powder and salt. Mix thoroughly. 

Pour egg mixture over cheese and bacon. 

Bake for 25-30 minutes or until baked through and golden brown.

Yield: 6-8 Servings

(You may also sprinkle cheese and chives over egg mixture instead of over bacon if desired, as shown here.)

*Adapted from "Authentic Norwegian Cooking" by Astrid Karlsen Scott

Bean and Bacon Soup

Ingredients:

12 oz Bacon, cooked and diced (reserve bacon grease)

1 C Diced Yellow onion

1 C Diced Celery

1 C Diced Carrots

2 Garlic cloves, minced

4 C Chicken broth

6 C Great Northern beans, cooked

Salt and pepper, to taste

Optional: 8 oz Tomato sauce (this will not be nightshade-free)

Directions:

In a large pot, cook onions, celery and carrots in bacon grease until they begin to soften. Add garlic and cook for an additional minute. 

Stir in broth and beans. Season with salt and pepper. 

Bring to a boil then reduce heat and simmer one hour. 

Using an immersion blender, purée about half of the soup. (You can also transfer soup to a blender)

If desired, add tomato sauce. 

Add 2/3 of the bacon and stir to combine. 

Simmer until heated though. 

Serve topped with remaining bacon. 

* Adapted from http://www.tasteandtellblog.com/homemade-bean-bacon-soup/

Gluten-Free Savory Breakfast Muffins

Ingredients:

4 Large eggs

1/4 C Sour cream (or plain milk kefir)

4 T Coconut flour

1/4 t Kosher salt

1/4 t Baking powder

1/2 C Breakfast meat, cooked and chopped (bacon, ham, or sausage)

1/3 C Shredded cheese

1/2 C Chopped vegetables (spinach, kale, green onions, etc.)

Directions:

Preheat oven to 375 degrees. 

Line a muffin tin with 5 muffin cups or spray with nonstick spray. 

In a medium bowl, mix together eggs and sour cream (or kefir). 

Add coconut flour, salt, baking powder, meat, cheese, and vegetables. Stir. 

Allow to sit for five minutes to thicken. 

Pour batter into muffin cups. 

Bake 15-20 minutes or until tops begin to brown. 

Allow to cool before serving. 

Yield: 5 muffins

* Adapted from http://thecoconutmama.com/2014/07/bacon-and-egg-coconut-flour-muffins/

Cheddar Bacon & Herb Pinwheels

Ingredients:

2 8-ounce Packages Cream cheese (softened)

1 C Cheddar cheese, shredded

1/2 C Cooked bacon, crumbled

1/2 t Dried Parsley

1/2 t Dill weed

1/2 t Garlic powder

1/4 t Onion powder

Pinch of black pepper

5 Large Flour tortillas

Directions:

Thoroughly mix all ingredients except tortillas in a large bowl until creamy. 

Spread evenly over tortillas. 

Tightly roll tortillas and wrap in cling wrap. Refrigerate for three or more hours. 

Cut off ends and cut even slices. 

* Adapted from http://www.motherthyme.com/2013/08/cheddar-bacon-ranch-pinwheels.html

Best Potato Soup

Ingredients:

1/2 lb Bacon, cut into bite-size pieces

1 Medium onion, diced

2 Garlic cloves, minced

3 Celery stalks, diced

3 Carrots, diced

6 Small potatoes, peeled and diced

8 C Chicken broth

3 T All-purpose flour

1 C Milk

1/2 C Heavy cream

1 t Salt (plus more to taste)

Black pepper, to taste

1/2 t Cajun Spice Mix

1 t Minced Fresh parsley

1 C Grated cheese of choice

Directions:

In a large pot, cook bacon over medium heat until crisp and rendered. Set aside. Drain off some grease but keep some in the pot. 

Add onion, carrots, celery, and garlic. Cook and stir for about two minutes. Add potatoes and seasonings and cook for an additional five minutes. 

Pour in broth and bring to a gentle boil. Cook until potatoes start to get tender, about ten minutes. 

Meanwhile, in a small bowl, whisk together flour and milk. Stir in to soup and cook for five more minutes. 

Scoop about half of the soup into a blender and puree. Return puree to pot. 

Add heavy cream. 

Allow to heat through. Add parsley. 

Serve topped with bacon and shredded cheese. 

*Adapted from http://thepioneerwoman.com/cooking/2013/01/perfect-potato-soup/

Sweet Pea Salad

Ingredients:

4 C Peas
6 Strips Bacon, cooked and crumbled
1/2 C Cheddar cheese, cubed
1/4 C Red onion, diced
6 T Mayonnaise
2 T Sour cream
4 T Mint, chopped (optional)
1 Pinch Cayenne (optional)

Directions:

Mix everything and chill in the fridge.

*Adapted from http://www.closetcooking.com/2009/07/fresh-pea-salad.html

Slow-Cooker Bacon-Wrapped Chicken in Apple Barbecue Sauce

Ingredients:

4 Chicken breasts

4 Medium apples

1 C Barbecue Sauce

1/4 C Lemon Juice

12 Pieces Bacon

Directions:

Wrap each chicken breast in three pieces of bacon. Place in bottom of slow-cooker. 

Peel, core, and dice apples. 

In a medium bowl, mix apples, barbecue sauce, and lemon juice. Pour over chicken. 

Cook on low for 8 hours. 

Yield: 4 Servings

* Adapted from http://www.closetcooking.com/2012/10/slow-cooker-bacon-wrapped-apple-bbq.html

Cheesy Bacon Chicken Casserole

Ingredients:

4-5 Boneless, skinless chicken breasts, cooked and chopped

1/2 lb Bacon, cooked and crumbled

2-10 oz Cans Condensed cream of chicken soup

2 C Shredded Monterey Jack cheese, divided

16 oz Dried Rotini pasta

2 t Garlic powder

Salt and pepper to taste

Directions:

Cook pasta according to package directions. 

In a large bowl, combine chicken, soup, 1 C cheese, pasta, garlic powder, salt and pepper. 

Coat a 9x13 casserole dish with non-spray. Pour pasta mixture into dish. Sprinkle bacon on top of pasta and cover with remaining cheese. 

Bake at 400 degrees for about 20 minutes until cheese is melted. 

* Adapted from http://www.thecoersfamily.com/cheesy-bacon-chicken-casserole-recipe/

Cream Cheese, Garlic, and Chive Stuffed Chicken

Ingredients:

1 (8 ounce) package cream cheese, softened
2 tablespoons dried chives
1 clove garlic, minced
4 skinless, boneless chicken breast halves, butterflied
4 slices bacon
2 tablespoons butter, melted

Directions:

Preheat oven to 350 degrees. In a bowl, mix the cream cheese, chives, and garlic. Divide the mixture into 4 balls.

Place 1 cream cheese ball in the center of each butterflied chicken breast half. Fold the chicken over the cream cheese, wrap with a slice of bacon, and secure with toothpicks. Arrange the chicken in a baking dish. Pour the butter over the chicken.

Bake 30 minutes in the preheated oven, or until the bacon is crisp and the chicken is no longer pink and juices run clear.

* Adapted from http://allrecipes.com/recipe/cream-cheese-garlic-and-chive-stuffed-chicken/detail.aspx