1 10 oz box/bag of thawed frozen spinach, drained
1 cup mayonnaise
1 8 oz block of cream cheese
1 jar drained artichoke hearts
1 cup sour cream
2 minced garlic cloves
Onion powder to taste
2 cups shredded mozzarella cheese
Place ingredients in your slow cooker, cover, place on high for 2 hours, stir when done, enjoy
Ingredients
11/2 lb boneless, skinless chicken thighs, cubed
3 Tbsp low-sodium taco seasoning mix
1 Tbsp olive oil
1 1/2 cups frozen corn kernels
1 large onion, chopped
1 (7-oz) can diced green chiles
1/4 cup water
12 soft taco-size flour tortillas
11/2 cups shredded Mexican-blend cheese
Refrigerated salsa (optional) 1 avocado, thinly sliced (optional)
Instructions
1.Preheat broiler. Toss chicken with taco seasoning. Cook chicken in hot oil in a large nonstick skillet over medium-high heat 2 minutes. Add corn and onion; cook 5 to 7 minutes or until browned. Add green chiles and, if needed, water if skillet is dry; cook 1 to 2 minutes or until thoroughly heated.
2. Fill tortillas with chicken mixture. Roll up, and place side by side in a 13- x 9-inch baking dish coated with cooking spray. Top with cheese.
3. Broil 2 to 3 minutes or until golden brown and cheese is melted. If desired, serve with salsa and avocado.
Ingredients
2 Tbsp coconut oil, melted (or avocado oil)
2 Tbsp Dijon mustard
2 Tbsp balsamic vinegar
1 tsp dried oregano
2 cloves garlic, minced
6 (6-oz) bone-in pork chops
1/2 tsp salt
1/2 tsp pepper
Instructions
1. Preheat grill to medium-high heat. Whisk together oil, mustard, vinegar, oregano, and garlic; brush over pork. Sprinkle pork with salt and pepper.
2. ill pork, covered, 5 to 7 minutes per side or until done.
Ingredients
11/2 lb grass-fed ground beef
1 onion, chopped
1 (12-oz) pkg broccoli florets 2 carrots, chopped
1 cup organic beef broth
1 Tbsp balsamic vinegar
1 Tbsp arrowroot
3/4 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp onion powder
Instructions
1. Cook beef and onion in a large skillet over medium heat until beef is browned and crumbly; drain and return to skillet.
2. Stir in broccoli, carrots, and broth; bring to a boil, reduce heat, and simmer 5 minutes or until vegetables are tender.
3. Whisk together vinegar, arrowroot, salt, pepper, garlic powder, and onion powder in a small bowl; add to beef mixture, and cook, stirring often, until slightly thickened.
Serve over mashed cauliflower or potatoes
Ingredients
2 (12-oz) pkg broccoli florets
1 (10-oz) pkg shredded carrots
4 Tbsp sesame oil, divided 2 (1-lb) pork tenderloins, thinly sliced
3 (8.8-oz) pouches microwavable long-grain white rice 1 cup teriyaki sauce
Instructions
1. Cook broccoli and carrots in 2 Tbsp hot oil in a large, deep skillet over medium heat 4 to 5 minutes or until crisp-tender. Remove from skillet, and keep warm.
2. Cook pork in 2 Tbsp hot oil in same skillet over medium-high heat 5 minutes or until done, stirring occasionally.
3. Meanwhile, heat rice according to package directions.
4. Return vegetables to skillet; add teriyaki sauce and cook until thoroughly heated. Serve over rice.
Ingredients
6 slices center cut bacon, chopped
2 (1-lb) pork tenderloins, trimmed
1 tsp salt, divided
1 tsp pepper, divided
1/2 cup low-sodium chicken broth
2 Tbsp apple cider vinegar 3 apples (such as Honeycrisp), sliced
1 tsp dried crushed rosemary
Instructions
1. Cook bacon in a large nonstick skillet over medium-high heat 5 minutes or until crisp; drain, reserving 2 Tbsp drippings in skillet.
2. Meanwhile, cut pork into 11/2-inch-thick medallions; pound pieces to 1/2-inch thickness using a meat mallet. Sprinkle pork with 1/2 tsp each salt and pepper.
3. Cook pork, in batches, in hot drippings over medium-high heat 2 to 3 minutes per side. Remove from skillet; cover and keep warm.
4. Add broth and vinegar to hot drippings; bring to a simmer. Add apples, rosemary, and 1/2 tsp each salt and pepper. Cook 2 to 3 minutes or until apples are crisp-tender.
5. Serve pork with apples; sprinkle with bacon.
I’ve seen lots of recipes for BLE MUFFINS. Here is a favorite someone shared:
1 egg
1oz oats
4 oz banana
2oz blueberries
1/2 oz walnuts
1/2 oz chia seeds
1/2 tsp baking soda
1/2 tsp baking powder
Cinnamon
Mix and bake 375 degrees for 25 mins
Makes 5 muffins
**EDIT: The entire recipe is one serving.
4 chicken breasts
8 oz cream cheese, cubed
2 cans cream of chicken soup
1 package Italian Flavoring
Cook in Crockpot on low 6-8 hrs
Shred chicken/mix
Serve over rice or noodles
Grease pan, Spread pancake mix, bake at 400 degrees for 15-18 minutes. Butter the top and cut into servings
CREAMY BEEF CAULIFLOWER RICE SKILLET
* 1 lb (450g) ground beef
* 1 medium onion, minced
* 3 ounces cream cheese
* 1/2 cup beef broth
* 1/2 cup heavy whipping cream
* 1 tablespoon butter
* 1 teaspoon garlic powder
* 1 tablespoon tomato paste
* 1/2 head cauliflower, riced
* 1/2 cup cheddar, shredded
* 1/2 cup mozzarella, shredded
* Chopped fresh parsley, for topping
* 1/2 teaspoon red chili pepper flakes, optional
DIRECTIONS
1. To make the beef cauliflower rice casserole: In a cast-iron skillet, melt butter, add ground beef and cook over medium-high heat until cooked through, breaking up the meat with a wooden spoon. Stir the minced onion into the meat and saute for one minute, until fragrant.
2. Steam the riced cauliflower in the microwave for 5 minutes, with 1/2 cup water, covered, in a microwave-safe bowl.
3. Add cream cheese and stir until melted then add beef broth, heavy whipping cream, garlic powder, tomato paste, and salt/pepper. Add cauliflower rice to the skillet and stir well to combine then cook on medium-low heat for 5-7 minutes until extra liquid is absorbed. If the mixture gets too thick to your taste, add a little more beef broth.
4. Simmer on low, covered for 5 minutes. Adjust seasoning with salt and pepper if needed.
5. Sprinkle shredded cheese on top of beef and cauliflower, cover, and simmer until cheese is melted. At this time, you can serve the ground beef casserole right away, or crisp it under the broiler for more crunch. Garnish with fresh chopped parsley and chili pepper flakes and serve your ground beef and cauliflower rice casserole immediately. Enjoy!
Calories 475
Carbs 6
Servings 4
Soak 1 cup of Red Lentils in water over night.
Rinse till water is clear and drain.
Add Drained lentils and 1 cup of water to a blender with spices of your choice ( I added salt, pepper, and garlic powder)
Cook on a griddle till crispy and add toppings of your choice.
Tip: the batter can be stored in the fridge up to 5 days. I am told it freezes well.
For Bright Line Eating compatibility
Lentils are a protein and you get 6oz
I made a 1.5 oz circle so I could have 3 oz of chicken.
