I’ve recently gotten back on the low-carb/high-fat wagon. To make life easier for me during the work week, I like to prep side dishes ahead of time on the weekend. This makes it great on the nights when I get home from work and don’t feel like cooking. I pickup a rotisserie chicken from Safeway and that will last at least three or four meals.
This past Sunday, I spent a solid 6 hours prepping and cooking stuff for this week. It totally wore me out, but I’ve definitely got some good food ready to go. Most of the dishes were new recipes for me, and some may not be repeated (at least not without some tweaks made to them). The four that I liked the best are in this first post; but first, this is a picture of my partially done mise en place. My husband and I have watched a LOT of Alton Brown, and prepping everything ahead of time definitely makes things much easier when actually cooking!
Without further ado, here are some of the recipes I made this weekend, I’ll add the others in another post. (please forgive the not-great pics!)
Bacon, Cheddar, Jalepeño Dip
Changes: I left out the cilantro (tastes like soap!) and the cumin, didn’t add the extra cheese right before baking, and used leftover crisped prosciutto instead of bacon bits. Also, I caramelized the onions (not just lightly cooked), removed them, and then cooked the jalapeños and garlic (in more butter).
Microwave Almond Crackers
I am SO hooked on these. They are super easy to make, and don’t take very long at all. I use the carton of egg whites and measure 1/4c for this recipe. They aren’t my favorite on their own, but they are AMAZING with pretty much _anything_ on them 🙂
Not Mac & Cheese
For this one, I didn’t really alter too much, but I did swap out sharp cheddar and a shredded mozzarella/provolone mix for the smoked cheeses. That’s just b/c I don’t like smoked cheese. Oh, and again I didn’t use the extra cheese on top. It’s absolutely cheesy enough without it.
Cream Cheese Pancakes
I did some tweaking to this one based on some of the comments. I don’t like eggs, and I’m always worried that this style of recipe is going to taste like eggs. I added a tsp of coconut flour, skipped the sweetener, and reduced the egg to cream cheese ratio from 2:1 to 1:1. Make sure your cream cheese is soft; I found it difficult to get such a small amount of liquid to blend in my big blender. Next time I may try a stick blender. They started to fall apart when I tried to flip them, but the pieces still tasted pretty good!