Ham Egg and Cheese Cups

Ham Egg and Cheese CupsRecipe By :Randy Pollak
Serving Size : 2 Preparation Time :0:10
Categories : Breakfast Low-Carb

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
non-stick vegetable spray
4 ham slices
1 tablespoon shredded cheddar cheese
4 large eggs
1 stalk green onion — chopped fine
salt and pepper to taste

Preheat oven to 400 degrees F. Spray the inside of 4 cups in a standard-size muffin tin with npn-stick vegetable spray..

Fit 1 slice of ham into each cup, pressing down to gently line the cup. The ends will stick up over the edges of the cups before cooking. (The ham shrinks during baking resulting in a more cup-like appearance.).

Top each slice of ham with shredded cheese and 1/4 of the chopped green onion. Crack an egg into each ham cup.

Position muffin pan in middle of oven and bake until whites are cooked and yolks are almost firm, about 18-20 minutes If any large bubbles form on the eggs during baking, pierce them with a toothpick or wooden skewer while they cook.

Remove the baking pan from the oven and season eggs with salt and pepper. Using 2 teaspoons or small spatulas, carefully lift the full ham cups out and place them on a serving plate. Serve immediately.

S(Internet Address):
“”
Start to Finish Time:
“0:30”
– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 261 Calories; 18g Fat (65.1% calories from fat); 21g Protein; 1g Carbohydrate; trace Dietary Fiber; 449mg Cholesterol; 739mg Sodium. Exchanges: 2 1/2 Lean Meat; 0 Vegetable; 2 Fat.

Print Friendly
Posted in Breakfast, low carb | Leave a comment

Avocado Lime Ranch Dressing

Recipe By :Randy Pollak
Serving Size : 8 Preparation Time :0:10
Categories : Salads Sauces and Vinaigrettes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Hass Avocado
1/2 lime
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon rice wine vinegar
1 tablespoon water
1 tablespoon dried parsley
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon white pepper

Cut avocado in half and remove seed. Scoop out pulp with spoon and put into blender. Add all remaining ingredients and blend until smooth. Refrigerate for 2 hours before serving.

Start to Finish Time:
“2:10”
– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 108 Calories; 11g Fat (86.8% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 46mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.

NOTES : Add one half seeded jalapeno pepper to the blender for a spicy variation.

Print Friendly
Posted in low carb, Salads | Leave a comment

Jaegerschnitzel With Mushroom Gravy

Jaegerschnitzel With Mushroom GravyRecipe By :Randy Pollak
Serving Size : 2 Preparation Time :0:20
Categories : German Low Carb
Main Dish Pork

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon olive oil
12 ounces pork tenderloin
4 ounces mushroom — sliced
1/4 cup dry sherry
1/2 cup beef broth
1 cup sour cream, light
1/4 teaspoon Bob’s Red Mill Xanthan Gum

Preheat oven to 200F. Cut pork tenderloin into 2-inch pieces. Place one piece in a 1-quart zip-loc bag and using a mallet, pound to about 1/4″ thick. Continue with remaining pieces. Heat olive oil on medium heat in large fry pan. Melt butter, then add pork tenderloin and fry until browned on both sides. Place in oven-proof dish and put in oven.

Add mushrooms to heated fry pan. Cook until nicely browned. Deglaze pan with sherry. Add beef stock and reduce to half. Mix xanthan gum with sour cream. Remove pan from heat and add sour cream, mixing well. Reduce heat to very low and cook mushroom gravy for about 5 minutes. Remove pork from oven, add to pan and continue to cook for another 5 minutes. Be sure to coat both sides of pork with gravy. Serve over hot noodles..

Start to Finish Time:
“0:20”
– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 369 Calories; 15g Fat (40.0% calories from fat); 42g Protein; 9g Carbohydrate; 1g Dietary Fiber; 120mg Cholesterol; 457mg Sodium. Exchanges: 5 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

Print Friendly
Posted in German, low carb, Main Dish, Pork | Tagged , , , , | Leave a comment