Happy Monday to you! If you are new to Arthurized Home, you may wonder why I only plan 5 dinners each week. That’s done in order to leave room in the schedule for eating out or having a leftovers night. Throwing away food that’s expired is a huge pet peeve of mine!
The produce is rolling in from Pa Kettle’s and Wanda and Ed’s gardens (thank you!), so we’re eating all the veg this week!
Almond Flour Biscuits with Tomato – A little bit of mayo is a Southern essential on these tasty sandwiches. We like Sir Kensington’s.
Keto Cobb Salad – Yep, we had this for dinner one night last week. We’re nothing if not predictable.
Easy Baked Enchilada Chicken with Green Beans – That name makes it sound like this came out of an Easy Bake oven. Remember those? I couldn’t find a green enchilada sauce that did not have canola oil, so I reduced a mild salsa verde on the stove and used that instead. This chicken bakes up moist, tender and delicious!
Low Carb Taco Casserole – New Recipe!
Cauliflower Pizza – A perennial favorite
Keto Waffles with Bacon – Breakfast for Dinner is soooo good!
Tomato and Cheese Pie – New Recipe!
Tomato and Cheese Pie
adapted from The Supermarket Diet Cookbook
Prep: 20 Minutes
Bake: 30 Minutes
Makes: 4 Servings
1 container (15 ounces) ricotta cheese
4 large eggs
1/4 cup freshly grated Parmesan cheese
1/2 tsp. salt, plus additional for sprinkling
1/8 tsp. coarsely ground black pepper, plus additional for sprinkling
1/4 cup milk
1 T. cornstarch – I use arrowroot powder
1 cup packed fresh basil leaves, chopped
1 pound ripe tomatoes (three medium), thinly sliced
1) Preheat oven to 375°F. In a large bowl, with whisk or fork, beat ricotta, eggs, Parmesan, salt and pepper until blended.
2) In cup, with fork, stir milk and cornstarch (arrowroot) until blended; whisk into cheese mixture. Stir in basil. Pour mixture into 9 inch glass or ceramic pie plate. Arrange tomatoes on top, overlapping if necessary. Sprinkle tomatoes with salt and pepper.
3) Bake pie until lightly browned around edge and center is puffed, 30 to 35 minutes.
Mousies! – My grandma referred to these little ham, cream cheese and dill pickle appetizers as “mousies” because they look like little mice when they’re wrapped inside the ham! She certainly wasn’t afraid to be a little wacky; and we loved her for it!
Beautiful Carbs for Hubby:
Fresh Cherries *sniff*, Bananas and Watermelon
Raspberry Cheesecake Fat Bombs – I’m still loving fresh berries as a treat, but I’m going to keep a batch of these in the freezer. I used one stick of butter, one 8 oz. package of cream cheese, 6 oz. of fresh raspberries and 8 packets of green stuff to make approximately 2.5 batches of this recipe. I refrigerated the mixture until it was firm enough to scoop onto a Silpat using a 1″ cookie scoop. My batch yielded 28 bombs.
Have a fantastic week, everyone!
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