Bacon Cheeseburger Bombs

bacon cheeseburger bombs, keto

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December is the WORST time for me to try to start any new eating plan. I am a sucker for all the holiday cakes, cookies, booze…(don’t judge). But alas, here I am starting the Ketogenic Diet this month. I’ve done okay — fallen off the wagon a few times, but I have lost a few pounds… in DECEMBER no less. It’s really the easiest diet plan for me to follow because I don’t get hungry and the sugar cravings are decreasing. (Sugar is my drug of choice.)

The basic premise of the Ketogenic Diet is turn your body into a fat-burning machine instead of a sugar-burning machine. The diet is high fat, moderate protein and really low carb. I’ll let those more knowledgeable about the the science share with you that part though. I want to share some of my new go-to recipes because Keto food is DELICIOUS!

My friend Rachel over at Unbalanced Balance shared this recipe with me for Bacon Cheeseburger Bombs. She said her family eats it almost weekly, and now I know why. It’s fun to make, tastes great and reheats like a champ.

I added one ingredient to Rachel’s recipe: a package of Lipton Onion Soup Mix to my hamburger meat. Then I followed her recipe until the cooking part — I did mine in the oven on 400 degrees for 25 minutes instead of on the grill because it’s cold and I’m not cooking outside. Here is a photo step by step:

bacon cheeseburger bombs, keto

bacon cheeseburger bombs, keto

bacon cheeseburger bombs, keto

bacon cheeseburger bombs, keto

You can get the full recipe over on Rachel’s website.

I’ve started a Pinterest board called Low Carb Life where I’m compiling all the Keto recipes that I like. Please follow me and comment below if you have any Keto recipes for me to try. I’m going full-force on this thing come January 1. Who’s with me???

Creamy Cauliflower Soup

photo 1(26)Crustless Bacon Broccoli Onion Quiche

Adapted from Deliciously Organic‘s Broccoli, health care Bacon and Red Onion Frittata recipe.

4 pieces bacon, phthisiatrician cut into small pieces
1 onion, diced
2 cups broccoli, cut into small pieces
4 large eggs
3 tablespoons coconut milk
1/2 cup shredded Cheddar cheese
1/2 teaspoon Celtic sea salt
1/4 teaspoon freshly ground black pepper

Preheat oven on the boiler setting and adjust rack to middle position.

Place bacon in a large skillet and cook over medium heat until crispy, about 5 minutes. Remove bacon and place on a plate, leaving bacon fat in skillet. Add onions and season with salt. Cook for 10-20 minutes, until caramelized, stirring occasionally. Add broccoli to pan and toss for 2-3 minutes, until bright green. Stir bacon into mixture. Pour into greased pie plate.

Whisk together eggs, coconut milk, cheese, salt and pepper in a medium bowl. Pour the eggs over top of the bacon mixture. Bake for about 30 minutes at 400 degrees until top is golden brown and the eggs are set.

photo 3(15)My brother Rob enjoying the Creamy Cauliflower Soup

Creamy Cauliflower Soup from Deliciously Organic website.

Adapted from Bon Appetit
Serves: 6
Cooking Time: 45 minutes

photo 2(25)3 slices organic, check
nitrate-free bacon (pastured preferred), chopped
1 yellow onion, chopped
2 stalks celery, chopped
2 garlic cloves, chopped
6 cups cauliflower, cut into bite-size pieces
5 cups chicken stock
1/2 cup coconut milk
Celtic sea salt and pepper
black truffle oil (optional)

Sauté bacon in a large dutch oven over medium heat. After fat begins to render, stir in onion, celery and garlic. Cover and lower heat to lowest setting possible. Cook vegetables for 20 minutes or until soft. Remove lid and add cauliflower and stock. Bring to a boil and then reduce to a simmer. Simmer until cauliflower is tender, about 20 minutes. Puree soup using a hand immersion blender or in small batches in a blender or food processor. Add coconut milk and season with salt and pepper. Drizzle with truffle oil, if using.

Crustless Bacon Broccoli Onion Quiche

photo 1(26)Crustless Bacon Broccoli Onion Quiche

Adapted from Deliciously Organic‘s Broccoli, health care Bacon and Red Onion Frittata recipe.

4 pieces bacon, phthisiatrician cut into small pieces
1 onion, diced
2 cups broccoli, cut into small pieces
4 large eggs
3 tablespoons coconut milk
1/2 cup shredded Cheddar cheese
1/2 teaspoon Celtic sea salt
1/4 teaspoon freshly ground black pepper

Preheat oven on the boiler setting and adjust rack to middle position.

Place bacon in a large skillet and cook over medium heat until crispy, about 5 minutes. Remove bacon and place on a plate, leaving bacon fat in skillet. Add onions and season with salt. Cook for 10-20 minutes, until caramelized, stirring occasionally. Add broccoli to pan and toss for 2-3 minutes, until bright green. Stir bacon into mixture. Pour into greased pie plate.

Whisk together eggs, coconut milk, cheese, salt and pepper in a medium bowl. Pour the eggs over top of the bacon mixture. Bake for about 30 minutes at 400 degrees until top is golden brown and the eggs are set.

Leftover Thanksgiving Soup

Yesterday was Thanksgiving, purchase and we had 33 people here at our house. It was fun and loud and the food was fantastic!

photo(24)

After everyone finished eating, hepatitis I cut up the turkey carcass with the help of my mother-in-law and placed it in my electric pressure cooker along with several cups of water (didn’t measure — about four?) and cooked on high for 30 minutes to make stock. After it cooled, I strained out the broth into plastic storage ware and then separated the meat from the bones. The meat filled up half a gallon zip lock bag. I also saved the drippings from the turkey roasting pan along with the chopped onions and celery that I cooked with the turkey. I placed it all in the frig til I figured out what I wanted to do with it today.

Leftover Thanksgiving Soup: photo(29)
Turkey broth and drippings (minus the fat that had accumulated at the top)
Turkey (only used half of what I had — freezing the rest for another day)
Bacon-wrapped green bean bundles, chopped (brought by my niece Rachel)
Broccoli-rice casserole (brought my my sister-in-law Sandra)
Baby carrots, chopped
Giblet gravy (only about a 1/2 cup left)

Combine all in a large soup pot and heat. That’s it!

Pumpkin Soup with Bacon

Today is National Pumpkin Day. In honor of this beloved holiday, anemia I did the one thing that can make perfect pumpkin even more wonderful — ADD BACON! I found this recipe on The Kitchn website. As usual, seek I changed it up just a bit. I cooked my pumpkin in the pressure cooker with a cup of water for five minutes on high. This way the pumpkin skin just slips right off the fleshy meat of the pumpkin. Also, more I used only about 3 1/2 cups of water — because I didn’t know if I had the right volume of pumpkin. Just add a little water at a time til you get the consistency you like. I think this recipe could of used a little half & half, but I didn’t have any. The end product wasn’t as flavorful as I hoped either. I’ll use vegetable broth and half & half next time in place of the water. But the bacon sprinkles made it pass the husband test.