Low Carb Spinach Breakfast Salad #SundaySupper

This Low Carb Spinach Breakfast Salad is a warm comforting way to start the day. Drizzled with Hot Bacon Dressing and topped with a perfectly fried egg, this salad tastes great in addition to being high in protein and low in carbs. Did I mention it's quick and easy to make too?! Winner!

Sausage and Egg Muffin Recipe

Sausage and Egg Muffin recipe makes for a great on-the-run breakfast! Make these up ahead of time and just reheat and eat!

Roasted Chicken with Grape Sauce

 If you have vowed to eat healthier in 2013 this dish is for you! It is high in protein and the only carbs are from the grapes, so it is relatively low-carb.  You can omit the grape sauce if you want very low-carb, but be sure to cook the chicken on top of the grape mixture and then discard. It is still juicy and delicious without the sauce! Pair this with a cauliflower mash (see recipe below) and some green veges and you have a deliciously satisfying, healthy meal! The flavors work so well together it feels like you are eating a gourmet meal without too much effort! and if you haven't had a roasted grape before, you are in for a real treat!

Ingredients
1 whole roaster chicken (5-6 lbs)
4 tbsp olive oil
1/2 tsp sea salt
1 head of garlic
2 lbs red seedless grapes
2-4 sprigs of fresh Thyme

Directions

• Preheat oven to 375 degrees F.
• Place the chicken breast side down on a cutting board and remove the backbone by cutting along the backbone on each side from end to end. Get as close to the bone as you can and remove. Turn chicken over and flatten by pressing firmly on the breast.
• In a small bowl, mix 2 tbsp olive oil, 1 garlic clove (minced) and salt. Loosen the skin and rub 1/2 of the olive oil mixture under the skin. Place 2-4 Thyme sprigs under the skin. Rub the other half of the olive oil mixture on the skin. (Remove the pop-up thermometer if there is one)
• Place 1lb of grapes on the bottom of a roasting pan and smash with a fork until the skin breaks. Mix in the remaining 2 tbsp olive oil and the rest of the garlic (skin removed and cut in 1/2).
• Place the chicken on top of the grapes in the roasting pan with breast side up and flatten. 

• Roast in the pre-heated oven for about an hour and 15 minutes or until temperature of the thigh reaches 180 degrees F. Cook time will vary depending on the size of your chicken.

• Place the rest of the grapes on a parchment lined baking sheet and roast in the oven with the chicken for about 30 minutes or until the skin bursts open.
• When the chicken is fully cooked, remove from the oven and let rest on a cutting board.

 

• Strain the chicken juices into a saucepan. Let sit so fat can rise to the top. Skim off fat. Discard the grapes from the roasting pan. If you have a fat skimming measuring cup (very handy) you can just pour the juices into the cup and let sit a minute and then pour out the juices. Stop pouring when you reach the fat.

fat skimming measuring cup

Add the roasted grapes into the saucepan with the chicken juice and bring to a boil. Boil for about 5 minutes. Salt to taste. You can add honey if you prefer a little sweeter sauce.

This pairs nicely with a cauliflower mash....

Garlic Cauliflower Mash (low-carb alternative to garlic mashed potatoes)

1 medium head of cauliflower

1/4 cup grated Parmesan cheese

1 teaspoon of freshly minced garlic (or more to taste)

1/8 teaspoon chicken base

1/8 teaspoon black pepper

butter and chopped fresh chives for garnish

Cut cauliflower into small pieces and place in boiling water for about 5-6 minutes or until thoroughly cooked. Drain well (do not cool), and pat dry with paper towels. In a blender or food processor, puree the hot cauliflower with the Parmesan, garlic, chicken base, and pepper until smooth. An immersion blender works well if you have one. Garnish with chives and butter and serve hot.

Recipe inspired by: Roast Chicken with Grapes

Bacon & Cheese Omelet with Queso Blanco Sauce

THIS is a great way to start the day! It will fill you up for hours!! It is full of protein and low in carbs, so if you are cutting out the carbs for the new year, this is a great go-to meal anytime of day!  If you don't want to bother with the bacon, you can easily sub in ham, which is what I usually do simply because I can be a little lazy when making breakfast...especially on a weekday!

I'm not the best omelet maker. I have no idea why my omelets are less than stellar, but they do not measure up to Madison's omelets. I've watched her and know exactly how she works, but mine are still inferior looking.  They taste almost as good though, so that is what counts!

Make the queso blanco up ahead of time. I recommend making a 1/2 batch, but you won't be disappointed if you make a full batch and freeze some of it. I have it on good authority that it thaws and reheats perfectly! This stuff really does take an omelet to a whole new level. I've even made just a plain omelet and poured some queso over it - yummmmm. 

Ingredients (serves 1)

1 slice of thick cut bacon (or a slice of Virginia Baked Ham)

2 large eggs

splash of milk

a couple tablespoons cheddar cheese (or your favorite cheese. I like to use a slice of American sometimes)

Queso Blanco 

Directions

Heat a non-stick skillet (about 9" skillet) over mid-high heat and cook 1 slice of bacon until desired doneness.  While bacon is cooking, beat 2 eggs and the splash of milk (about 1/2 tablespoon) until well mixed. Remove bacon to a plate, blot dry, and cut into pieces. Drain off fat from pan and reduce heat to medium. Pour beaten eggs into skillet, sprinkle with bacon pieces (or ham), and let sit until it starts to set. Once the sides start to cook you can push them in towards the middle and let the uncooked part drain to the edges. Keep doing this until most of the egg mixture is set. If you want to speed up this process you can cover the skillet.  Meantime, get  your cheese ready and heat the queso in a microwave. Once the egg is cooked, sprinkle with salt and pepper to taste, sprinkle with cheese and fold in half. Slide the omelet onto a serving plate and drizzle with queso. Enjoy!