Raspberry Cream Cheese Bombs
This is a Low-Carb, Keto friendly and delicious tasty treat. Raspberries are high in Vitamin C and a heart-healthy food
Ingredients
- 4 ounce Cream Cheese
- 4 Tbsp Butter
- 1 1/2 tsp Powdered Stevia
- 12 Fresh raspberries
- 1 Tbsp Lemon juice (fresh)
Instructions
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Bring the Cream Cheese and butter to room temperature. Then with a fork mash and combine together, add in the Stevia and stir together. Add raspberries and Lemon juice mash to combine with mixture. Refrigerate about 30 minutes or until you can easily form into balls. Then keep in the refrigerator and enjoy.
Berkshire Pork Cutlet Stuffed with Spinach and Pepper Jack
A delicious main course that is easy to assemble, looks wonderful and inviting on the plate. Quick dish to get on the table fast. Pair it with Cauliflower Mash and a side salad and you have a Keto friendly meal. Omit the cheese and is Whole 30 approved.
Ingredients
- 1 package Thames Farm Pork Cutlets
- 1/3 cup Chopped Fresh Spinach
- 8 small slices Pepper Jack Cheese
- 1 cup Almond Flour
- 1 tbsp parsley flakes
- 1/2 tsp marjoram
- 1/2 tsp dill
- 1/2 cup heavy whipping cream
- dash hot sauce
- salt to taste
- pepper to taste
- 2-3 tbsp olive oil lard may be substituted
Instructions
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Salt and pepper both sides of the pork cutlets and then place one slice of the cheese in the middle and top with some of the spinach. Long ways take one end of the cutlet and fold over the spinach, then take the other end and fold over making an envelope. Combine the Almond Flour, parsley, marjoram, dill and a good pinch of salt and pepper in a bowl. Then combine the cream and dash of hot sauce and stir together. Gently pick up the cutlets and dip into the cream mixture then transfer to the Almond flour mix and gently coat the cutlets with flour mix. Set aside while you prepare all the cutlets. Heat up oil/lard on medium/high heat. Place a few cutlets in at a time, making sure the sides are not touching each other. Cook 4-5 minutes or until brown then gently flip and cook the other side until brown. Keep warm while cooking all the cutlets.
Thames Farm Sausage and Eggplant Lasagna
This is a Low-Carb, Whole 30 and Keto friendly recipe. I use our sugar-free Whole 40 Breakfast Sausage in the recipe.
Ingredients
- 1 Lrg Eggplant
- 1 lb Thames Farm Whole 30 Sausage
- Small container Ricotta Cheese
- 1/2 cup Grated Parmesan Cheese
- 1 Lg Thames Farm Egg
- Fresh Mozzarella Cheese
- 1 sm can Diced Tomatoes
- 1 tsp parsley flakes
- 1 tsp Italian Seasoning
- 1 tsp Garlic powder
- 1 tsp Onion Powder
- 1 tsp Salt
Instructions
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Slice the eggplant length wise into thin strips the size of lasagna noodles. Butter each side and place a couple at a time in a cast iron pan for a few minutes each side just to soften. Transfer to a plate while you finish all the strips of eggplant. After all the eggplant is complete in the same pan cook the sausage, breaking it up with spatula and cooking until browned. While the sausage is browning in one bowl empty the container of ricotta, stir in Parmesan cheese and egg--mix until well combined. Pour off as much liquid as you can from the tomatoes and empty tomatoes into a bowl and add back in 1 tbsp of liquid. Stir into tomatoes, all the spices. After the sausage is ready it's time to assemble the lasagna.
Butter the bottom and sides of a small casserole dish. Salt and pepper each slice of eggplant and make a layer in the bottom with some of the slices, top with a little of the tomato mixture, then a little sausage, then a couple spoon fulls of ricotta mixture, repeat layer over again until all is used ending with the meat on top. Top with slices of the fresh mozzarella. Bake at 375 degrees until golden and bubbly. Let stand for 10-15 minutes before serving. Serve along with a fresh garden salad.