My kids went back to school virtually a few weeks ago and I have realized a couple of things. First I don’t want to be a schoolteacher ever! Second I am still NOT tech savvy. And finally my kids are super hungry in the morning now that they are retired vampires and must wake up early for school. To solve that problem I decided to do what I do best and make them a breakfast board to satisfy their hunger in the morning. This board was easy to create and fun to make! The only thing I actually made for the board was the egg muffin recipe which I’m sharing below but you can totally use frozen and store bought items to make it easier on you. We are going thru enough as parents trying to navigate this new normal of virtual school!
Things you can put on your breakfast board:
- Oatmeal packs
- Hash browns
- Breakfast meats such as bacon and sausage or if you’re feeling fancy you can add ham, steak or pork chops (we’re in the south)
- Egg (you can add a platter of scrambled eggs or some egg muffins)
- Breakfast potatoes
And the list goes on and on! Use what you have but presenting it in a fun way makes the kids want to eat it!
To start your breakfast board I always place my fruit/veggies and I expensive items down first because I like for them to cover most of the board. Then I come back and fill in spaces with the more expensive meats and cheeses. Finally I add spreads, nuts, and garnishes.
Check out my breakfast board and make sure you’re following me @severalpeoplesmama on Instagram to see the video of me putting this together!
Now let’s make some easy low carb/keto friendly egg muffins to go on our board.
- 4-5 large eggs
- 1 cup half and half
- Seasonings- I used Tony’s creole seasoning, garlic and onion powder and black pepper
- Veggies- you can use whichever you like. I used spinach, mushrooms and grape tomatoes
- Meat – this is optional. I used deli ham that I needed to use up before it went bad
- 1 to 1 and 1/2 cup of shredded cheese any kind, I used Mexican blend
- 1 tbsp of butter
- 1 tbsp of oil
- Cupcake liners
Preheat oven to 375 degrees. In a sauté pan on medium heat add oil and then butter. Follow with veggies and sauté til softened about 5 minutes. Add meat if using. I do add seasoning to taste to this mixture but that is optional. Turn off heat and set aside to cool. You want this mixture to cool prior to adding to your eggs. Beat your eggs in a bowl (I use a large measuring cup because it makes it easier to pour) add half and half and seasonings. Beat til mixed thoroughly. Add cooled veggie mixture and cheese and mix. Add cupcake liners to muffin pan, this recipe makes approximately 1 dozen. Pour mixture in cups 3/4 of the way. Bake for 25- 30 minutes. The eggs will puff up in the liner but once cooled they will fall again.
I hope you try this recipe! It’s great to prep ahead and can easily be stored in the refrigerator for about a week if they last that long! Breakfast is now necessary at this house and these egg muffins will be on the menu!
Browsing thru the aisles of Aldi Saturday I found some beautiful looking Portabella mushrooms and I knew exactly what I wanted to do with them…stuffed mushrooms! This was a recipe I use to make early in my keto/low carb journey and I figured I would share it with y’all because it’s easy & delicious! I used shrimp for my protein but you can use anything. I’ve even used breakfast sausage before (just prepare it separately and add to stuffing mixture). Let’s cook!
- 4 Portabella mushroom caps, medium to large in size. Remove stems but don’t throw away, they will be used in our filling!
- Half a block of cream cheese
- Half a bag of fresh spinach
- Shrimp or protein of choice
- 2-3 tbsp of olive oil
- 1/2 cup each of mozzarella and Parmesan cheese plus additional for sprinkling over our mushrooms
- 1-2 tbsp of butter
- 1-2 cloves of garlic minced
- Seasonings- I used garlic salt, Italian seasoning, ranch and garlic and onion powder
Preheat oven to 400 degrees. Add softened cream cheese to bowl and set aside. Heat saucepan on medium and add 1-2 tbsp of olive oil. Add spinach and sauté. Chop stems from mushrooms and add to pan sautéing til cooked. Push spinach and mushrooms to cooler side of pan and add 1 tbsp of butter. Add shrimp. If using any other protein I would suggest you cook ahead and add to pan to warm, shrimp takes minutes to cook so that’s why I did it this way. Once shrimp is cooked add garlic and seasoning and mix all together. Added that mixture to the cream cheese. Add cheeses and mix thoroughly. Taste mixture and see if more seasoning is needed. Place Portabella caps in a baking dish. You don’t want to use a sheet pan because the mushrooms will release liquid while cooking and you will have a mess! Place mushrooms in dish gill side up and sprinkle with olive oil and garlic salt. Add filling and top with more shredded cheese. Place in oven and cook for 20-25 minutes. You will have liquid in your baking dish after baking, you can take an extra step to transfer the mushrooms onto a sheet pan and place under a broiler for 3 minutes but it’s optional. We don’t mind, they still turn out yummy!
You know it’s good if the kids ask you to make this! And don’t limit yourself, this is a recipe where you can get creative and add more veggies such as peppers or different cheeses or proteins! I plan on making this more often on my keto/low carb journey!
As always if you make this tag me on Instagram @severalpeoplesmama I enjoy looking at what y’all cook!
Hi y’all I am back this week with a not so original recipe but DEFINITELY a fav! Listen we love rings in this household. The crescent roll dough is delicious and easy to work with and you can take just about any filling you can think of and add it for a delicious combination. Of course I’ve made Cheesesteak sliders here and Cheesesteak egg rolls here so naturally a ring was next. This recipe was super easy and you can add chips and fruit for easy sides and dinner is done! Let’s cook!
- Thin sliced steak
- 1 yellow onion sliced into half moons
- 1 pepper sliced into strips
- 2-3 tbsp of butter
- 1 tbsp of olive oil
- Sliced mushrooms (optional)
- 1-2 tsps of minced garlic
- Seasonings: I used Tony’s seasoning, onion and garlic powder and steak seasoning
- 2 cans of crescent rolls
- 5-6 slices of provolone cheese
- 4-5 slices of Gouda (this is optional, you can use all provolone or any cheese you like. Smoked Gouda would have bee delicious here as well)
- Cooking spray
Heat oven to 375 degrees. Add butter to skillet on medium high heat. Add peppers and then after a minute or so add onions. Sauté veggies and turn heat to medium. I add a little salt to this mixture to help it sweat and give a little flavor but that’s optional. After veggies are softened add mushrooms and minced garlic. Sauté til mushrooms are softened. Turn heat on high and add steak. I season steak while in the pan but you can season ahead of time as well and just add seasoned meat. Once cooked thru which should be 3-5 minutes, turn off burner and take pan off heat and set aside. In a round pizza pan or cookie sheet spread triangles of crescent dough around until it forms a shape resembling a sun (see pics). Add veggies and meat mixture and then add cheese on top. Bring points of the triangles to the center. Spray with cooking spray to help crust brown. Bake for 20 minutes or until crust is golden brown and completely baked thru. Slice and serve.
We will be making this again and believe me I am dreaming up more ring recipes to add to the blog! If you try this please tag me on Instagram @severalpeoplesmama
Confession: I have never actually heard of Alice Spring Chicken before I actually made it. I have never actually ate at Outback Steakhouse either. I stumbled upon this recipe when I was searching Pinterest trying to find something different to do with boneless skinless chicken breast. It seemed like it would be delicious except the mustard part so I decided to adapt it for my family’s taste and make it keto/low carb friendly. We like mustard but only a touch on a sandwich or in our foods. Also the recipes I found called for honey but I decided to use pre made honey mustard (not the dressing) to cut the carbs. We definitely don’t like it to overpower a dish. Here is my version of Alice Spring Chicken.
- 3 boneless skinless chicken breasts, butterflied ( I would also take an extra step and pound it thin) You should end up with 6 thin breasts
- 1/2 tbsp of honey mustard
- 1/2 tsp of Dijon mustard
- 2-3 tbsp of mustard
- 1/2 packet of dry ranch dressing mix
- 1 tbsp of minced onion
- 5-6 slices of bacon
- 1 1/2 cup of fresh sliced mushrooms (I used white)
- 2 cups of Colby Jack Cheese
- Seasonings: I used onion and garlic powder and Tony’s seasoning
- 1/2 cup of fresh green onions chopped (optional)
Preheat oven to 375. Mix the Dijon and honey mustard with the mayonnaise and add the dry ranch dressing mix and dry minced onion. Mix thoroughly and set aside. Spray enameled Dutch oven or oven safe pan (if you don’t have an oven safe pan that’s okay, just start with a pan and transfer to a bacon dish at the end) with oil spray and then add bacon on medium high heat. While bacon is cooking season chicken and spread mustard/mayo mixture on each side. Set aside. You can marinate the chicken ahead of time in this mixture for a few hours or o/n but again we didn’t want a strong mustard taste. After bacon is crispy remove from pan and add mushrooms. Once mushrooms are cooked removed from pan and set aside. Turn heat to high and add chicken searing on both sides. Turn heat off and top chicken with mushrooms, bacon (crumbled) and cheese. Cover with lid or foil and bake in oven for 35-40 minutes until chicken is cooked thru. I was just gifted a meat thermometer so that is an internal temp of 165 degrees Fahrenheit. Lol get a meat thermometer! It’s awesome!
Surprisingly the kids loved this meal. I enjoyed it to and was something different that we could all enjoy since I’m currently on the keto diet. The hint of mustard was just enough for us so if you’re not a big mustard fan you can try this and enjoy it.
If you do give this meal a try, make sure to tag me on Instagram @severalpeoplesmama