I know you have missed them. If you are a San Antonian, how could you not?? I mean this is an actual mascot here – Henry-The Puffy Taco.
I’ll be honest, me too.
Until recently…
Many times if we go out for breakfast we would order our tacos in a bowl. SO many places are quite accommodating.
But there are few things better than lounging in your jammies, drinking your (BP) coffee, and eating breakfast at home.
Yes, we do bacon and eggs OFTEN but being a native South Texan I like my breakfast tacos. This may sound silly, but the hubs (from Colorado) calls them breakfast burritos and it drives me a little crazy.
A wonderful girlfriend of mine came over last weekend and enlightened me to the lettuce wraps from HEB. Borderline life changing over here. I have had lettuce wrap tacos many times before but I did not know that the actual heads could be purchased at the grocery store.
Here is a full head with a cork to compare size
The heads are smaller and compact. They were perfect! Super crisp, perfect size, incredibly versatile, and made ideal Keto tacos.
These can be used for so many things but this week I made some fantastic breakfast tacos. Check these out-so simple.
Wrap, cheese, and breakfast sausage. They turned out great!
This is one of my favorite side dishes for a Bar-B-Que when you have gone Low-Carb! Perfect for the Memorial Day holiday and filled with many of our favorite ingredients!
We hope that everyone has a safe, fun weekend filled with laughter, and time spent with loved ones and friends! Special thanks to all who have served to protect our freedom this Memorial Day!
Bar-B-Que Broccoli Salad
8 Slices of Bacon Cooked and chopped
2 heads of Broccoli (chopped and lightly steamed-emphasis on lightly)
2 cups of Sharp Cheddar Cheese, shredded
1/2 red onion finely chopped
1/2 cup red wine vinegar
1/4 cup xylitol
3 tsp black pepper
1 1/2 tsp salt
1 1/2 cup mayonnaise
2 tsp fresh lemon juice
1. Cook your bacon and lightly steam your broccoli. Cool.
2. Mix together your red wine vinegar, xylitol, black pepper, salt, lemon juice, and mayonnaise. This is your dressing!
3. Combine your broccoli, cheese, bacon, and onion, and combine together for your salad.
4. Slowly pour and mix your dressing with your salad, tossing to combine well. Start with half of your dressing, and add more to your desired taste. Let it sit in the refrigerator for 2 hours before serving.
That’s what I heard on Friday! My kids wanted crackers, and honestly it sounded pretty good to me too. What to do when you want a high-carb snack on a low-carb diet? Get creative!
We were already planning on having fajitas, minus the tortilla, for dinner which meant guacamole was on the menu. What is better than plain old guacamole? Guacamole with cheese! What a way to Keto up guacamole – cheese, cheese, and more cheese! And, maybe some jalapenos!
This time of year, with the end of school, planning summer vacations, packing for camps, attending recitals, baseball games, graduations, ceremonies, parties, and planning fundraisers, (Whew – makes me tired just typing about it!) we are all exhausted and out of time! I promise this is easy, and look how delicious!!!!
Cheese Crackers
First line a cookie sheet with Parchment Paper – Very Important!
Start with shredded cheese. Any kind will work – whether you buy it shredded or shred it finely yourself. I used a Cheddar and Monterey Jack blend. Use your favorite!
Make little circles of cheese and press down so it forms a “cheese pancake”. Don’t make them too thick or they will not crisp.
If you want a little spice, add a sliced jalapeño to the middle, and press into the cheese.
That’s it! Bake in the oven at 350 degrees for 10 minutes.
Allow the “crackers” to cool so they crisp nicely. Then, enjoy your carb-free snack with your favorite dip or eat them plain! I made two cookie sheets, and they were devoured before dinner!
This is super easy, and so delicious anyone in your family will love it! Even my picky 4 year old will at least eat out the stuffing!
Ingredients:
5 yellow (summer) squash
1 zucchini squash, steamed, cooked and diced
2 eggs
3/4 cup Parmesan cheese + additional to top squash
1/3 cup melted butter + 2 Tbsp (not melted)
1 bunch green onion
4 Tbsp almond flour
1 tsp oregano
1 tsp garlic powder
Salt & pepper to taste
Instructions:
Start with your yellow squash by washing and cutting off the ends. Then cut in half lengthwise.
One squash = two servings.
Lay them cut-side up in a glass pyrex baking dish. Fill the bottom of the dish with water so you can steam the squash until softened.
Microwave on high for 4 minutes. Check them after this time…if they are still hard in the middle, then keep cooking them on high in 2 minute increments until they are soft enough to scoop, but not mushy.
When they are tender, remove them and let them cool a bit or you will burn off the tips of your fingers. Maybe not, but it will hurt!
When they are cool enough to handle, use a soup spoon, and start hulling out the inside of the squash. Hull all but one half – leaving this one to chop finely. Be careful not to poke all the way through. Place the squash you have removed into a mixing bowl, and your now empty “boats” onto a cookie sheet.
Finely chop one half of one yellow squash into small bits, along with one zucchini squash that you have also steamed and finely diced. Now, you will see a lot of water in the bottom of the bowl. Try to drain as much of this as possible or it will be too runny. I press and drain 3 or 4 times. You could use a mesh colander for this also. It is okay to be moist, but you don’t want standing water at the bottom of the bowl.
Once most of the water is removed, I use a sharp knife and run it through the squash in the bowl to break up the membranes in the squash. This is not an exact science. Just break up the larger pieces that you scooped out.
Add your eggs, 3/4 cup Parmesan cheese, 1/3 cup melted butter, finely chopped green onion with some of the green tops included. Then add 2 Tbsp of almond flour and your seasonings. Mix well!
Use the mixture to fill your squash “boats” so it is slightly heaping.
Lightly sprinkle with the additional 2 Tbsp of almond flour, put a pat of additional butter on top and finish with as much Parmesan cheese as you desire. I have also topped with mozzarella cheese as well. Both are delicious!
Bake in the oven for 25 minutes at 350 degrees, and you have an amazing side dish!
