Home In Disarray

March 24, 2016

Eggroll Stir Fry Bowls

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I totally stole this idea from another blog.  It sounded pretty legit, so I fussed with it to suit our tastes and not depend on leftovers. I am well aware that this is one of the least photogenic foods that has existed.  I’m comfortable with that.  It’s delicious.  If you’re not being so strict about watching carbs, adding shredded carrots or thinly sliced red bell pepper would be really nice.  Really anything can be modified, this is just what I put in mine.

egg roll stir fry

Eggroll Stir Fry Bowls (makes 8)

Ingredients:

  • 32 oz boneless skinless chicken thighs – trimmed & marinated in a little tamari and white vinegar, cut into 1/2″ chunks
  • 1 chub “hot” style breakfast sausage
  • 1 medium-large head green cabbage, cored and shredded (about 24 oz)
  • 12 oz crimini mushrooms, cleaned and sliced
  • 1 container firm tofu, drained, and extra moisture pressed out (if you freeze and thaw, the tofu can be rung out kind of like a sponge) – cut into 1/4 – 1/2″ cubes
  • 3 tablespoons avocado oil
  • 2 tsp ginger root, grated
  • 3 cloves garlic, pressed
  • 3 tablespoons tamari or soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sake
  • 1 tsp sesame oil
  • 1/2 tsp hot chili oil

Instructions:

  • If you have a super hot stove burner and a wok, please, I defer to you.  I don’t.  Everything was done in batches and mixed together in a bowl off the heat.  If you are a mere mortal, follow my instructions.
  • Make sure everything is prepped and ready to go before you start cooking.
  • In a large skillet, brown your sausage.  Once browned, pull the sausage out of the pan into a large bowl but try to leave as much of the rendered fat in the pan.
  • Add your tofu and cook over medium heat to allow the tofu to crisp
  • Once tofu has crisped, dump it into a large bowl with the pork.
  • Reheat the pan over high heat, and add your chicken thighs.  Cook until browned, add to bowl.
  • Pour a little avocado oil into the pan, reduce heat to medium high and add your sliced mushrooms.  Cook until moisture has evaporated and mushrooms begin to turn golden brown. Add them to your bowl.
  • Add the rest of your avocado oil and cabbage.  Cook over medium high heat until the cabbage begins to darken or char a little on the bottom.  Stir/flip the cabbage until it all begins to soften.
  • Add your ginger and garlic to the cabbage.  Stir.  As soon as it begins smelling really great, add the tamari, vinegar, sake, sesame oil, chili oil mixture.  Shake/stir until cabbage is coated and remove from heat.  Add to the bowl.
  • Thoroughly mix everything in the bowl and split the mixture into 8 portions.
  • Enjoy

egg roll bowl assembly

Nutrition Breakdown (per 1/8 recipe)

462 calories

36g fat

10g carbohydrates

4g fiber

36 g protein

DSC_0243

Posted in: Cooking, Food, Low Carb
March 20, 2016

Bacon Cheeseburger Quiche

Bacon Cheeseburger Quiche
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This is as ridiculous as it sounds.  But it is also delicious, filling, and if you’re keeping an eye on your carbohydrate intake, low carb.  It also gives you all the flavor of a bacon cheeseburger without the bun.  Either eat this on its own, or have it over a simple salad.  I like to double the recipe, make 2, and freeze one of them for a few weeks later.  In my experience, when eating a restrictive diet, the easiest way to set yourself up for success is having tons of “premade” stuff that is ready to eat – which is why I usually have already peeled boiled eggs, string cheese, salami, and jello in the fridge.  This bacon cheeseburger quiche is one of those puzzle pieces.  It keeps in the fridge for a full week easily, although we’ve never had it last any longer than that, if you know what I mean. 😉

bacon cheeseburger quiche

 

Bacon Cheeseburger Quiche (makes 6 servings – photos show a double recipe)

Ingredients(one pie plate):

  • 1lb ground beef
  • 1 tablespoon dry chopped onions (or fresh if you like chopping a tiny amount of onions)
  • 5 oz shredded kerrygold cheddar
  • 4 thick slices bacon, fried till fairly crisp (I use Fletchers from Costco)
  • 71 grams mayonnaise (a few tablespoons)
  • 5 tablespoons sour cream
  • 4 eggs
  • salt & pepper to taste

Instructions:

  • Preheat the oven to 400 degrees
  • Cook your bacon (I trust you’ve done this before and know what you’re doing)
  • In a large skillet, brown your ground beef.  Add the dehydrated onion to the skillet as it’s cooking.  After the beef has browned, drain and remove it to a bowl to cool.
  • Shred your cheddar, and chop the bacon.  Once the beef has cooled, mix in the cheese and bacon.  Transfer beef mixture to a pie plate. It doesn’t need to be greased. There’s enough fat in this that it doesn’t really stick.
  • Combine the mayonnaise, sour cream, eggs, salt & pepper in the bowl.  Whisk until they’re homogenous, and pour the mixture slowly over the beef.  It takes a while for the egg to seep down into the beef mixture.
  • Bake the quiche in a 400 degree oven for 25 -35 minutes, until the center is no longer jiggly when bumped.
  • Remove and allow to cool to room temp.
  • Cover with plastic wrap and refrigerate, or place into a freezer bag and freeze for up to 3 months(I made that number up, freeze for however long you’re comfortable freezing)
  • Slice into 6 slices, reheat in the microwave, and enjoy!

Bacon Cheeseburger QuicheBacon Cheeseburger Quiche

bacon cheeseburger quiche nutrition copy

Posted in: Cooking, Food, Low Carb, Meal Plan