These decadent super moist brownies will knock your chocolate socks off! My husband and I have perfected this recipe over many years. It’s his favorite chairlift snack between runs. They a sure to satisfy any chocolate craving!
This is a family fav that always satisfies a hungry crowd in the morning or afternoon. The delicious filling can easily be changed to your favorite ingredients. Enjoy warm straight from your oven or make ahead of time to serve at room temperature. The aroma in your kitchen will trigger any appetite.
Keyword Almond flour, Cheddar, Cheddar Cheese, Cherry Tomatoes, Eggs, Onion, Pie Crust, Piecrust, Spinach, Sweet Italian Turkey Sausage, Swiss Cheese
Prep Time 25 minutesmins
Cook Time 45 minutesmins
Total Time 1 hourhr10 minutesmins
Servings 8
Equipment
Glass Pie Plate I prefer glass pie plates to see when the crust is golden.
Large Skillet I prefer cast iron, but your favorite frypan will work.
Spatula or Wooden Spoon
Measuring cups and spoons
Chef's Knife
Chopping board
Rubber spatula
Whisk
Large mixing bowl
2 Medium Bowls
Cheese grater
Cookie sheet
Colander
Aluminum Foil
Ingredients
1Lowcarbvana's Best All-Purpose Pie Crust or Buy 1 Pre-Made Pie Crust or Opt for No CrustCheck out this recipe! Quick, yummy, super easy! Can make ahead and freeze.
Cooking Spray or Butter
3TbspExtra Virgin Olive Oil (EVOO)
1LBSSweet Italian Turkey SausageGround or Links (casings removed)
½Bell PepperGreen, Red, or Yellow, Diced
½OnionYellow or White, Diced
8Large Eggs
2TspDijon Mustard
½CupHalf & HalfOr your milk of choice.
1TspFresh or Dried Dill
1TspEach of salt and pepper
¼CupRoasted red pepper Chopped
½CupChopped Frozen or Fresh Spinach Thaw and strain frozen spinach.
1CupSwiss or Gruyere CheeseA more intense cheesy flavor if you freshly grate it yourself, but pre shredded cheese is delicious too and saves prep time.
½CupCheddar Cheese Grated or shredded.
1TbspFresh Parsley
Instructions
Preheat oven 350 degrees Fahrenheit.
Gather all your equipment and ingredients to save you lots of time!
Coat sides and bottom of pie plate with cooking spray or butter.
Pick your pie crust option.
Dice pepper and onion.
In skillet, brown sausage in 2 Tbsp of EVOO on medium-high heat. Break up meat into small pieces in skillet and transfer to a medium bowl.
Loosen sausage pan drippings with a spatula and add 1 Tbsp of EVOO. On medium-high heat, add pepper and onion. Season with salt and pepper to taste and saute until soft.
In a large bowl, whisk eggs, mustard, Half & Half (or milk), and dill.
Stir in sausage, pepper, onion, sun dried tomatoes, and Swiss cheese.
Pour into prepared pie crust.
Sprinkle Cheddar cheese on top.
Place quiche on cookie sheet and bake for 35-40 minutes, until cheese is golden on top.
Cover with aluminum foil and continue baking for 10-15 minutes, until the crust is golden.
Cool before slicing. Garnish with parsley and serve with cherry tomatoes, and/or avocado slices.
Do you have just one more can of pureed pumpkin hiding in your pantry after the holidays? Hmmm… how about a quick and easy dessert that tastes like a creamy pumpkin pie? Yes please!! This one is so yummy and healthy for your family or for an elegant dinner party. It is so easy to make ahead. You will love all the options. Enjoy!
6Small PumpkinsIf unavailable, use Ramekins or Phyllo Shells
1Cup Ricotta Cheese
1TspCinnamon
½TspNutmeg
1TspLiquid Stevia
½CupDry SteviaOr Powdered Swerve
Whipped Cream, Pumpkin Seeds or Italian Waffle Cookies Optional Garnishes
Instructions
Gather all ingredients & equipment to save time!
If small pumpkins are unavailable, use small or large ramekins, or Phyllo Shells.
With paring knife, pierce the skin of pumpkins and microwave about 10 minutes or until you can easily insert a knife into the center. Skip this step if not using small pumpkins. Let cool.
Mix pumpkin puree, ricotta, cinnamon, nutmeg, and both sweeteners into food processor or medium bowl. Mix or whisk until creamy. Add more liquid sweetener to taste if needed.
Scoop seeds out of the small pumpkins.
Add pureed pumpkin mixture to each hollowed out pumpkin or fill Phyllo Shells or ramekins. Many choices!
Italian Waffle Cookies (Vanilla or Chocolate) add a nice crunch. More choices!
Top with whipped cream and sprinkle cinnamon or pumpkin seeds.
Who doesn’t love a sweet, juicy peach dripping down your chin each summer? Well, this sweet peach cobbler has been requested by my husband every summer. I’ve tweaked it over the years from his Granny’s original recipe, leaving out all the sugar. Thank you Granny for the original recipe. Enjoy this seasonal peachy fav!
Most packaged granolas are loaded with ingredients we can do without…. such as sugar!! Try this tasty easy-to-make granola to munch or to top your favorite yogurt or ice cream. Enjoy!!
Lamb paired with a savory mint sauce is a match made in heaven. This is so quick and easy; perfect for an Easter brunch or main course. It’s okay to pick them up with your fingers because it’s a pop, a melt in your mouth lamby pop. Enjoy!
2tspSteak Grill SeasoningI like McCormick Montreal Steak Seasoning
3tbspExtra Virgin Olive Oil (evoo)
3tbspButter
1mediumChopped shallot
3-4Fresh grated garlic cloves or 2 tsp garlic powder
1tbspFresh chopped thymeor 2 tsp dried
1tbspFresh chopped mint or 1 tsp dried
2tbspLemon juice plus zest of one lemon
5tbsp Mint sauceI like Crosse & Blackwell brand
Instructions
Gather all your "tools for the trade" plus all ingredients.
Cut chops between the ribs. You can wriggle the knife carefully between ribs to find the small space to cut through. Or have your butcher do this for you!
Season both sides of chops with grill seasoning. Heat skillet on high heat. Add butter and evoo. When butter becomes frothy, sear chops for 3-4 minutes on each side to reach a nice golden crust; an internal temperature reaching 145F for medium.
Let meat rest on a platter under tented foil.
In same skillet on medium heat, saute shallots and herbs for 2-3 minutes. Loosen brown bits from the bottom of the pan.
Add lemon juice, zest and mint sauce. Mix together and pour sauce over lambchops.
Gather all "tools for the trade" including ingredients to save time.
Preheat oven to 450F.
Poke holes in potatoes with a fork. Microwave until tender. Once you can insert a knife in easily, they are done. Let cool.
If using fresh herbs, saute garlic and rosemary on med-high heat in evoo in skillet for 1-2 minutes, or just until garlic is slightly golden. If using dried herbs, they can be added later to the mashed potatoes.
Cut cooled potatoes in half lengthwise.
Scoop out the flesh using your paring knife and a spoon. Leave a border around the outer edge of potatoes. Place in the mixing bowl.
If using baby potatoes, scoop out flesh with a teaspoon and place in the bowl.
Rub evoo on the outside and inside of the potatoes. Season with salt and pepper.
Bake skin side up on sheetpan for 15-20 minutes, or until the bottom cutside edges are golden.
Mash potatoes with the sauteed (or dried) seasonings, butter and enough chicken broth to reach a creamy consistency. Add extra salt and pepper to taste.
Fill potato halves with half of the mixture. You can save or freeze the extra mashed potatoes.
Sprinkle cheese on top of potatoes and bake 15-20 minutes or until cheese melts.
Option to garnish with sour cream, bacon bits, scallions, or chives. Enjoy!
I never met a potato I didn’t like! Mashed, baked, or fried, I like them all….maybe because I picked so many in my youth. Melted cheddar and a hint of rosemary that lingers on your palate will leave you asking for more. Since this recipe uses only half the flesh of the cooked potato which makes it lower in carbs, yes, yes you can ask for more! It pairs well with lamb for a yummy Easter feast. Enjoy!
Gather all "tools for the trade" including ingredients to save time.
Preheat oven to 450F.
Poke holes in potatoes with a fork. Microwave until tender. Once you can insert a knife in easily, they are done. Let cool.
If using fresh herbs, saute garlic and rosemary on med-high heat in evoo in skillet for 1-2 minutes, or just until garlic is slightly golden. If using dried herbs, they can be added later to the mashed potatoes.
Cut cooled potatoes in half lengthwise.
Scoop out the flesh using your paring knife and a spoon. Leave a border around the outer edge of potatoes. Place in the mixing bowl.
If using baby potatoes, scoop out flesh with a teaspoon and place in the bowl.
Rub evoo on the outside and inside of the potatoes. Season with salt and pepper.
Bake skin side up on sheetpan for 15-20 minutes, or until the bottom cutside edges are golden.
Mash potatoes with the sauteed (or dried) seasonings, butter and enough chicken broth to reach a creamy consistency. Add extra salt and pepper to taste.
Fill potato halves with half of the mixture. You can save or freeze the extra mashed potatoes.
Sprinkle cheese on top of potatoes and bake 15-20 minutes or until cheese melts.
Option to garnish with sour cream, bacon bits, scallions, or chives. Enjoy!
I love how these healthy, chewy crumble bars satisfy afternoon cravings. They remind me of yummy packaged bars, but ohhhh so much better! So good and so quick to make. I say double the batch and freeze some for later cravings….
I love spring and all the beautiful pastel colors of Easter. Bring spring into your kitchen with a rainbow of colored deviled eggs! Not just one color, but three. These are so pretty and delicious for an Easter brunch, or any time of year. Get creative with your kids and come up with a few more colors. Since most folks want to try all three flavors, you won’t have many leftover eggs!
1 Optional zip-lock baggy and scissors for piping yolk filling into egg whites. Snip a hole from bottom corner.
Ingredients
1DozenEggs
¾CupMayonnaise
1TspSalt
2TspFresh chopped or dried dill
1TspDried cayenne pepperskip if you don't like the heat.
1TspOnion powder
1TbspDijon mustard
2 Small dill picklesdiced
1TspStevia
3TbspCanned pickled beets, divideddiced; reserve beet juice from can.
2TbspCurry powder
2TspCapers, divided
2TbspScallions, divideddiced
⅓CupParsleychopped fine
2TbspRoasted red peppers diced
Instructions
Gather all "tools for the trade" and ingredients to save you time.
To hard boil eggs: Cover eggs with cold water in a saucepan. Bring to a rolling boil , remove lid, and boil for 10 minutes. Remove from heat, cover with a lid for an extra 10 minutes. Drain the eggs, cool under cold water, and peel from the bottom of the egg.
Cut eggs in half and place yolks in food processor. Add mayonnaise, salt, dill, cayenne pepper, onion powder, mustard, pickles, and stevia. Mix until smooth. This is your basic mixture for all three varieties.
Divide the creamy yolk mixture into three small bowls:
1st bowl: With the side of your knife, smoosh to flatten 2 tbsp of diced beets. Add this to mixture along with 1-2 tbsp of beet juice for color. Mix to a thick, smooth consistency.
2nd bowl: Mix in curry powder to a smooth consistency. Add more if you like a stronger curry taste.
3rd bowl: With the side of your knife, smoosh to flatten 1 tsp of capers. Add to mixture along with 1 tbsp scallions, and parsley. Mix to a smooth consistency.
Spoon or pipe into the egg whites on a platter.
Garnish the beet pink colored deviled eggs with reserved diced beets.
Garnish the curry yellow colored deviled eggs with diced roasted red peppers or yellow peppers.
Garnish the herb green colored deviled eggs with reserved diced scallions.
Serve or store in the refrigerator a day ahead of time.
Eating low carb, I often miss crunchy foods, and of course chocolate. This bar satisfies both of those cravings. This healthy snack is easy to make and take in your car, or have ready for an after school snack. I know you will eat more than one… And that’s okay! Store in the refrigerator if they last more than a day. A big “if”. Enjoy!
Cookie sheet lined with parchment paper or cooking spray
Zip lock bag and rolling pin to crush pecans
Small bowl and teaspoon for melting chocolate
Ingredients
3Egg whites
1CupOrganic Salad Topper by Smart LifePurchase at Costco or online. It contains sunflower & pumpkin seeds, dried cranberries with a little Tamari sauce. Or you can make your own with your favorite seeds.
½Cup Pecans, crushedOr your favorite nut
1TbspSweetener of choice I use powered stevia
2TbspLiquid steviaThe combination of the liquid and dry stevia cuts the bitter aftertaste that some people experience
1CupDark chocolate baking chips, divided I love Lily's "no sugar added"
1TspButter
Instructions
Gather all of your "tools for the trade" including your ingredients to save lots of time! Set oven to 350F.
Separate egg whites and drop into your mixing bowl.
Crush nuts in a ziplock baggy. Pound away!
Add Salad Topper mix, or your seed and cranberry mixture, pecans, both liquid and dry sweeteners, and ½ cup of chocolate chips. Mix well.
Spread mixture onto a parchment-lined cookie sheet, approximately 10 x 8 inches.
Bake 15-20 minutes. Cool before cutting into 20 bars with a sharp knife.
Melt remaining ½ cup of chocolate chips and butter for 30 seconds in microwave. Stir until smooth.
Using a teaspoon, drizzle chocolate over one end of each bar.
Let the chocolate harden on the bars. If you just can't wait to try them, as I admit I can't, put them in the refrigerator to set.
