Denver Omelete Scrambled Eggs Skillet

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Denver Omelete Scrambled Eggs Skillet
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Prep Time 10 Minutes
Cook Time 10 Minutes
Passive Time
Servings Person
Category FP+FC
Ingredients
Prep Time 10 Minutes
Cook Time 10 Minutes
Passive Time
Servings Person
Category FP+FC
Ingredients
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Instructions
  1. Heat a large non-stick skillet over MED heat. Add MCT oil, then add onion and both bell peppers. Cook, stirring often, until tender, but still vibrant, about 3 minutes.
  2. Add diced ham and cook a couple minutes. While ham is cooking add eggs to a mixing bowl and whisk until fully mixed.
  3. Reduce heat to LOW and add eggs. Cook to desired consistency. Salt and pepper to taste.
  4. Remove from heat, sprinkle with cheese and cover loosely with foil. Serve hot.

Stuffed Baked Poblanos – Bocca

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Stuffed Baked Poblanos - Bocca
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Prep Time 30 minutes
Cook Time 35 minutes
Passive Time
Servings servings
Category LP NC
Ingredients
Prep Time 30 minutes
Cook Time 35 minutes
Passive Time
Servings servings
Category LP NC
Ingredients
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Instructions
  1. Cook and stir onions and garlic in hot oil in large skillet on medium heat 2 min. Stir in next 6 ingredients; cook 10 min., stirring occasionally.
  2. Discard bay leaf.
  3. Stir 3/4 cup cheese into tomato mixture; spoon into chiles.
  4. Place, filled-sides up, in single layer in shallow baking dish sprayed with cooking spray. Sprinkle with remaining cheese.
  5. Bake 15 min. or until chiles are heated through (160 degrees F) and cheese is melted. Sprinkle with cilantro.

Salsa Chicken

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Salsa Chicken
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Prep Time 5 minutes
Cook Time 40 minutes
Passive Time
Servings servings
Category LP
Ingredients
Prep Time 5 minutes
Cook Time 40 minutes
Passive Time
Servings servings
Category LP
Ingredients
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Instructions
  1. Preheat oven to 375 degrees F (190 degrees C)
  2. Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
  3. Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
  4. Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream or Greek Yogurt if desired, and serve.
Recipe Notes

Modifications
May enjoy with a FC + NC:

Easy Tuna Casserole

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Easy Tuna Casserole
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Prep Time 15 minutes
Cook Time 40 minutes
Passive Time
Servings servings
Category LP + FC
Ingredients
Prep Time 15 minutes
Cook Time 40 minutes
Passive Time
Servings servings
Category LP + FC
Ingredients
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Instructions
  1. Cook noodles as per box directions
  2. Meanwhile, saute onion, pepper and garlic in MCT Oil
  3. In a casserole dish, combine noodles, sauteed vegetables, tuna, cheese, cream of mushroom soup, cream cheese, and milk
  4. Bake uncovered at 350 degrees for 1 hour
Recipe Notes

Modifications
May serve with a small side salad or fibrous carb vegetable.

Cheddar Vegetable Strata

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Cheddar Vegetable Strata
Nutrition Facts
Cheddar Vegetable Strata
Amount Per Serving
Calories 242 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 2g 10%
Polyunsaturated Fat 0.04g
Monounsaturated Fat 0.01g
Cholesterol 200mg 67%
Sodium 1093mg 46%
Potassium 103mg 3%
Total Carbohydrates 20g 7%
Dietary Fiber 5g 20%
Sugars 2g
Protein 31g 62%
Vitamin A 34%
Vitamin C 6%
Calcium 75%
Iron 13%
* Percent Daily Values are based on a 2000 calorie diet.
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Prep Time 30 minutes
Cook Time 45 minutes
Passive Time
Servings servings
Category FP + FC
Ingredients
Prep Time 30 minutes
Cook Time 45 minutes
Passive Time
Servings servings
Category FP + FC
Ingredients
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Nutrition Facts
Cheddar Vegetable Strata
Amount Per Serving
Calories 242 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 2g 10%
Polyunsaturated Fat 0.04g
Monounsaturated Fat 0.01g
Cholesterol 200mg 67%
Sodium 1093mg 46%
Potassium 103mg 3%
Total Carbohydrates 20g 7%
Dietary Fiber 5g 20%
Sugars 2g
Protein 31g 62%
Vitamin A 34%
Vitamin C 6%
Calcium 75%
Iron 13%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. Heat oven to 350 degrees. Grease 8-inch square (2 quart) baking dish. Place half of bread cubes in greased dish; top with vegetables, onions and cheese and remaining bread cubes.
  2. In medium bowl, combine eggs milk, salt, marjoram, mustard, and pepper; blend well. Pour egg mixture evenly over bread. Let stand at room temperature for 10 to 15 minutes.
  3. Bake at 350 degrees for 35-45 minutes or until knife inserted in near center comes out clean. Let stand 5 minutes before servings.
Recipe Notes

Modifications

Flatbread Cheese Pizza

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Flatbread Cheese Pizza
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Prep Time 15 minutes
Cook Time 10 minutes
Passive Time
Servings servings
Category FP+FC
Ingredients
Prep Time 15 minutes
Cook Time 10 minutes
Passive Time
Servings servings
Category FP+FC
Ingredients
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Instructions
  1. Preheat oven to 400 F.
  2. Brush the flatbread with MCT oil and place on cookie sheets. Bake for five minutes, so it gets a little crispy,
  3. Mix spices and tomato sauce. Spread mixture on flatbread and add toppings
  4. Bake for 5 minutes more, or until the flatbread is crisp around the edges and the cheese is warm and soft.

Eggs Florentine Casserole

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Eggs Florentine Casserole
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Prep Time 20 minutes
Cook Time 30 minutes
Passive Time
Servings servings
Category FP+FC
Ingredients
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time
Servings servings
Category FP+FC
Ingredients
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Instructions
  1. Preheat oven to 350. In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain and transfer to a greased 13x9-in. baking dish.
  2. In same skillet, heat butter over medium-high heat. Add onion and mushrooms; cook and stir 3-5 minutes or until tender. Stir in spinach. Spoon vegetable mixture over sausage.
  3. In a large bowl, whisk eggs and milk until blended; pour egg mixture over vegetables. Sprinkle with cheeses and paprika. Bake, uncovered, 30-35 minutes or until the center is set and a thermometer inserted in center reads 165.
  4. Let stand 10 minutes before serving.
Recipe Notes

Modifications
May enjoy with a FC or 1 Cup of Approved Milk or Almond Milk (Unsweetened):

Buffalo Chicken Mac-N-Cheese

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Buffalo Chicken Mac-N-Cheese
Nutrition Facts
Buffalo Chicken Mac-N-Cheese
Amount Per Serving
Calories 270 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 0.3g 2%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 0.2g
Cholesterol 42mg 14%
Sodium 1342mg 56%
Potassium 233mg 7%
Total Carbohydrates 30g 10%
Dietary Fiber 11g 44%
Sugars 1g
Protein 39g 78%
Vitamin A 30%
Vitamin C 13%
Calcium 63%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.
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Prep Time 10 minutes
Cook Time 10 minutes
Passive Time
Servings servings
Category LP+FC
Ingredients
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time
Servings servings
Category LP+FC
Ingredients
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Nutrition Facts
Buffalo Chicken Mac-N-Cheese
Amount Per Serving
Calories 270 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 0.3g 2%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 0.2g
Cholesterol 42mg 14%
Sodium 1342mg 56%
Potassium 233mg 7%
Total Carbohydrates 30g 10%
Dietary Fiber 11g 44%
Sugars 1g
Protein 39g 78%
Vitamin A 30%
Vitamin C 13%
Calcium 63%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. Cook the macaroni in a pot of boiling salted water.
  2. While the pasta is cooking, whisk the milk and Carbquick together in a bowl, then pour into a saucepan, bringing it to a boil, stirring constantly.
  3. Reduce heat to medium and stir in chicken, cheese, onion powder, garlic powder, buffalo sauce, hot sauce (if you're using it) and salad dressing (if you're using it). Cook until the cheese melts.
  4. When the pasta is done, drain it and stir in the cheese mixture and the celery.

Cheddar Vegetable Strata

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Cheddar Vegetable Strata
Nutrition Facts
Cheddar Vegetable Strata
Amount Per Serving
Calories 161 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.03g
Monounsaturated Fat 0.01g
Cholesterol 133mg 44%
Sodium 718mg 30%
Potassium 89mg 3%
Total Carbohydrates 15g 5%
Dietary Fiber 4g 16%
Sugars 1g
Protein 21g 42%
Vitamin A 22%
Vitamin C 4%
Calcium 50%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.
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Prep Time 15 minutes
Cook Time 45 minutes
Passive Time
Servings servings
Category FP+FC
Ingredients
Prep Time 15 minutes
Cook Time 45 minutes
Passive Time
Servings servings
Category FP+FC
Ingredients
Votes: 0
Rating: 0
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Nutrition Facts
Cheddar Vegetable Strata
Amount Per Serving
Calories 161 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.03g
Monounsaturated Fat 0.01g
Cholesterol 133mg 44%
Sodium 718mg 30%
Potassium 89mg 3%
Total Carbohydrates 15g 5%
Dietary Fiber 4g 16%
Sugars 1g
Protein 21g 42%
Vitamin A 22%
Vitamin C 4%
Calcium 50%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. Heat over to 350 degrees. Grease 8-inch square (2 quart) baking dish. Place half of bread cubes in greased dish; top with vegetables, onions and cheese and remaining bread cubes.
  2. In medium bowl, combine eggs milk, salt, marjoram, mustard, and pepper; blend well. Pour egg mixture evenly over bread. Let stand at room temperature for 10 to 15 minutes.
  3. Bake at 350 degrees for 35-45 minutes or until knife inserted in near center comes out clean. Let stand 5 minutes before servings.
Recipe Notes

May add a FC salad or other FC veggie

Crockpot Hash Brown Breakfast Casserole

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Crockpot Hash Brown Breakfast Casserole
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Prep Time 15 minutes
Cook Time 150 minutes
Passive Time
Servings servings
Category AA
Ingredients
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Instructions
  1. Cut Turkey Franks into bite size pieces.
  2. Place hash browns, hot dogs, and onion in the crock pot. Sprinkle cheddar cheese, and cover with cream cheese and soup. Place lid on crock pot and cook on high for 2-3 hours or until hash browns and onions are tender. Taste and season with salt and pepper if necessary.