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Savory Sausage and Cheese Biscuits

Enjoy this simple breakfast recipe from Julie Keister, a member of our Achieve Community. CLICK HERE to watch Julie tell her story about her 65lbs of weight loss with Achieve Weight Loss

While we are grocery-store based, this recipe uses a product CarbquickTM which you may or may not find in your local store. This revolutionary, low carbohydrate product is made from wheat so it is not gritty nor does it have a soy aftertaste. In addition, you can fry with this product. (We make fried chicken with it and it is yummy!) Compared to other baking mixes, CarbquickTM is lower in calories and sodium. Lastly, it is low in Impact Carbs (those carbs which can drive out the Fat Truck!).

A word of warning….

The Achieve Weight Loss lifestyle allows you to treat Fibrous Carbohydrate vegetables as freebies; however, this product is not a freebie. Even though it is lower in calories, sodium and carbs, it is still more calorie dense than Fibrous Carbohydrate vegetables. For example, you cannot make a whole platter of biscuits using CarbquickTM and eat them all in one sitting!

Although difficult to find your local store, you may purchase CarbquickTM by CLICKING HERE

 

Savory Sausage and Cheese Biscuits
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Nutrition Facts
Savory Sausage and Cheese Biscuits
Amount Per Serving
Calories 313 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 6g 30%
Polyunsaturated Fat 7g
Monounsaturated Fat 1g
Cholesterol 55mg 18%
Sodium 916mg 38%
Potassium 99mg 3%
Total Carbohydrates 20g 7%
Dietary Fiber 14g 56%
Sugars 2g
Protein 27g 54%
Vitamin A 19%
Vitamin C 4%
Calcium 25%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.
Course Breakfast
Cuisine American
Category FP+FC
Prep Time 15 Minutes
Cook Time 10 Minutes
Servings
Person
Instructions
  1. Cook biscuits as directed on the Carbquick package
  2. Combine egg whites, light sour cream, chives, salt, oregano and sausage crumbles and cook in skillet with 0 calorie cooking spray until done.
  3. Place egg/sausage mixture on Biscuits. Add cheese to hot mixture and allow to melt. Enjoy with coffee or water.
Course Breakfast
Cuisine American
Category FP+FC
Prep Time 15 Minutes
Cook Time 10 Minutes
Servings
Person
Instructions
  1. Cook biscuits as directed on the Carbquick package
  2. Combine egg whites, light sour cream, chives, salt, oregano and sausage crumbles and cook in skillet with 0 calorie cooking spray until done.
  3. Place egg/sausage mixture on Biscuits. Add cheese to hot mixture and allow to melt. Enjoy with coffee or water.
Savory Sausage and Cheese Biscuits
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Nutrition Facts
Savory Sausage and Cheese Biscuits
Amount Per Serving
Calories 313 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 6g 30%
Polyunsaturated Fat 7g
Monounsaturated Fat 1g
Cholesterol 55mg 18%
Sodium 916mg 38%
Potassium 99mg 3%
Total Carbohydrates 20g 7%
Dietary Fiber 14g 56%
Sugars 2g
Protein 27g 54%
Vitamin A 19%
Vitamin C 4%
Calcium 25%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.
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Spaghetti Squash Egg Cups

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There is no Nutrition Label for this recipe yet.
Cuisine Vegetarian
Category FP FC
Prep Time 20 minutes
Cook Time 27 minutes
Servings
servings
Ingredients
Instructions
  1. Preheat the oven to 425F. Spray an 8 well muffin tin with cooking spray.
  2. Wash the spaghetti squash, and use a knife to poke 8 to 10 holes into it. Place squash into a microwaveable dish. Microwave for 7 minutes; turn over and microwave for an additional 7 minutes. Allow squash to cool for 5 minutes. Cut off the ends of the squash and cut in half. Remove seeds, and use a fork to scrape pulp into a mesh strainer. Press down on squash pulp to drain liquid.
  3. Heat cooking oil in a medium skillet on medium-low heat. Reserve a handful of green onions for garnish. Add remaining onions to the pan, and saute for about 5 minutes, or until soft.
  4. Put squash, green onions, egg white, salt, pepper, Carbquick and cheese into mixing bowl. Combine until well mixed. Evenly divide mixture into 8 muffin tin wells (if squash was large, you may have some extra). Press down on the bottom and sides of each well to create a nest. Bake for 15 minutes, until the edges become golden and crispy.
  5. Reduce the heat to 375F. Remove muffin tin from oven, and carefully crack 1 egg into each well. Bake an additional 10 to 12 minutes, or longer depending on how you like your eggs. Garnish with green onions, and serve.
Cuisine Vegetarian
Category FP FC
Prep Time 20 minutes
Cook Time 27 minutes
Servings
servings
Ingredients
Instructions
  1. Preheat the oven to 425F. Spray an 8 well muffin tin with cooking spray.
  2. Wash the spaghetti squash, and use a knife to poke 8 to 10 holes into it. Place squash into a microwaveable dish. Microwave for 7 minutes; turn over and microwave for an additional 7 minutes. Allow squash to cool for 5 minutes. Cut off the ends of the squash and cut in half. Remove seeds, and use a fork to scrape pulp into a mesh strainer. Press down on squash pulp to drain liquid.
  3. Heat cooking oil in a medium skillet on medium-low heat. Reserve a handful of green onions for garnish. Add remaining onions to the pan, and saute for about 5 minutes, or until soft.
  4. Put squash, green onions, egg white, salt, pepper, Carbquick and cheese into mixing bowl. Combine until well mixed. Evenly divide mixture into 8 muffin tin wells (if squash was large, you may have some extra). Press down on the bottom and sides of each well to create a nest. Bake for 15 minutes, until the edges become golden and crispy.
  5. Reduce the heat to 375F. Remove muffin tin from oven, and carefully crack 1 egg into each well. Bake an additional 10 to 12 minutes, or longer depending on how you like your eggs. Garnish with green onions, and serve.
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Recipe Notes

Modifications
You may serve with a piece of Achieve Approved FC Bread:

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Josh’s Cornbread

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Course Side Dish
Category NC
Prep Time 15 minutes
Cook Time 25 minutes
Servings
servings
Instructions
  1. Preheat oven to 350 degrees F.
  2. Place 9" or 10" iron skillet into the oven.
  3. Allow the skillet to become hot and pull it from the oven. Use an oven mit so you do not burn yourself.
  4. Pour mixed batter after making sure its mixed thoroughly into skillet.
  5. Place in the oven to cook for twenty five minutes.
  6. Pull the bread out and cut into sixteen equal slices
Course Side Dish
Category NC
Prep Time 15 minutes
Cook Time 25 minutes
Servings
servings
Instructions
  1. Preheat oven to 350 degrees F.
  2. Place 9" or 10" iron skillet into the oven.
  3. Allow the skillet to become hot and pull it from the oven. Use an oven mit so you do not burn yourself.
  4. Pour mixed batter after making sure its mixed thoroughly into skillet.
  5. Place in the oven to cook for twenty five minutes.
  6. Pull the bread out and cut into sixteen equal slices
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Add to Meal Plan:
This recipe has been added to your Meal Plan
There is no Nutrition Label for this recipe yet.
Recipe Notes

Modifications
You MUST serve this with a LP and FC.

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