Looking for a delicious start to your day? Look no further than my Bacon and Cheese Breakfast QuicheRecipe!
Are you ready to revolutionize your mornings with a breakfast that is as delicious as it is nutritious? Look no further! Introducing my new Bacon and Cheese Breakfast Quiche – a dish that checks all the boxes: low carb, high protein, bariatric-friendly, and most importantly, absolutely scrumptious. Whether you’re following a specific diet plan or just looking for a quick and easy breakfast option, this quiche is sure to become a staple in your kitchen.
One of the best things about this quiche is its simplicity. With just a few basic ingredients like eggs, bacon, cheese, and some spices, you can whip up a satisfying meal in no time. The combination of crispy bacon and gooey cheese nestled in a fluffy egg base is sure to make your taste buds dance. Plus, the recipe is highly adaptable – feel free to toss in some spinach, mushrooms, or bell peppers for an extra burst of flavor and nutrients.
Will You Make Your Bacon + Cheese Quiche with a Crust or Go Crustless?
If you’re looking for a low-carb, buttery, flakey crust, check out this recipe here.
I made mine with a crust for my husband’s benefit, though I just ate around the crust, myself. You can’t go wrong either way! An even easier option would be to use your favorite store bought crust, just make sure to thaw it in the fridge overnight!
All the Bacon + Cheesy Flavor, No Guilt!
What truly sets this quiche apart is its health benefits. With its low-carb and high-protein profile, it’s perfect for those who are managing their weight or following a bariatric diet. Each bite is packed with the energy you need to kickstart your day while keeping you full and satisfied for hours. And the best part? It’s a hit with everyone, from kids to adults. So why not gather your family around the table and share this delightful dish? Trust me, they’ll be asking for seconds!
Need a few more breakfast ideas? Check out my recipe library here!
I must say- my Bacon and Cheese Breakfast Quiche is more than just a meal – it’s an experience! It’s a way to bring joy and nourishment to your mornings without compromising on taste or health. So go ahead, give it a try, and watch as it becomes a beloved part of your breakfast routine. Happy cooking!
1 package Uncured Applewood Smoked Bacon, chopped and cooked
1/2 cup Low Fat Mozzarella Cheese
1/2 cup Low Fat Mexican Cheese Blend
1/3 cup Shredded Parmesan Cheese
1 cup Fairlife Skim Milk (you can sub any milk, but Fairlife adds protein!)
4 Eggs, lightly beaten
1/4 tsp Salt
1/4 tsp Pepper
Instructions
Preheat oven to 375 degrees.
Chop and cook bacon in skillet until it reaches desired crispiness.
Once cooked, place bacon into greased 9-inch pie pan. Set aside.
In large bowl. combine eggs, salt, pepper, and milk. Beat until all yolks are broken and all ingredients are well combined.
Add mozzarella, parmesan, and mexi-blend cheese to egg mixture and stir lightly.
Pour egg and cheese mixture over bacon. lightly mix the egg/cheese mixture with the bacon.
Place in preheated oven and bake for 45 minutes. To check for doneness, insert a knife into the center of your quiche. If it comes out clear, the dish is fully cooked!
Notes
For my Bariatric Besties:
I cut this quiche into a traditional 8-slice quiche and then cut half of the slices in half again! 1/2 slice + 1/8 cup of freshly sliced strawberries were a delectable and filling breakfast for me!
Introducing my new recipe for Gluten Free Chocolate Chip Banana Bread Protein Cookies. Are you on the lookout for a guilt-free, delicious treat that satisfies your sweet tooth while helping you maintain your macro goals? Look no further!
These cookies are not only scrumptious but also packed with wholesome ingredients to keep you energized throughout the day.
Ingredients:
2 cups All Purpose Gluten Free Flour (I like King Arthur and Cup4Cup brands)
1 cup Coconut Sugar (lower glycemic index than table sugar), or sub in your zero sugar sweetener of choice
1 tsp baking soda
1 stick butter
1/4 tsp salt
1 cup semi-sweet chocolate chips
2 tbsp Fairlife Skim Milk
2 ripe bananas
2 scoops of unflavored Isopure protein powder
Directions:
Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper to ensure your cookies bake evenly and don’t stick.
Cream together the butter, protein powder, and coconut sugar in a mixing bowl until the mixture is fluffy and well combined. This step is crucial for ensuring a light and airy texture in your cookies.
Add in the baking soda, salt, ripe bananas, Fairlife Skim Milk, gluten-free flour, and protein powder. Mix until all ingredients are well incorporated. The bananas should be mashed and fully blended into the batter, giving it a rich and moist consistency.
Fold in the semi-sweet chocolate chips. This will ensure that every bite of your cookie has a delightful chocolate surprise.
Drop 1 tbsp dollops of the batter onto the prepared baking sheet. Make sure to space them out to allow room for spreading.
Bake for 11 minutes, or until the edges of the cookies begin to turn golden brown. This baking time ensures a perfect balance between a crispy exterior and a soft, chewy interior.
These Gluten Free Chocolate Chip Banana Bread Protein Cookies are the perfect blend of indulgence and nutrition. They are ideal for a post-workout snack, a quick breakfast on-the-go, or even a tasty dessert. Not only are they gluten-free, but they also have the added benefit of protein powder, making them a great option for those looking to increase their protein intake without compromising on flavor. Enjoy baking and indulging in these delightful cookies!
For more delicious Gluten-Free treats, click here.
Gluten Free Chocolate Chip Banana Protein Cookies
Yield: 20 Servings (2 cookies per serving)
Prep Time: 10 minutes
Cook Time: 11 minutes
Total Time: 21 minutes
Ingredients
2 cups All Purpose Gluten Free Flour (I like King Arthur and Cup4Cup brands)
1 cup Coconut Sugar (lower glycemic index than table sugar), or sub in your zero sugar sweetener of choice
1 tsp baking soda
1 stick butter
1/4tsp salt
1 cup semi-sweet chocolate chips
2 tbsp Fairlife Skim Milk
2 ripe bananas
2 scoops of unflavored Isopure protein powder
Instructions
Preheat oven to 350 degrees F.
Cream together butter, protein powder, and sugar until fluffy and well mixed.
Add in baking soda, salt, bananas, milk, flour, and protein powder.
Fold in chocolate chips last, then drop 1 tbsp dollops of batter onto parchment lined baking sheet.
Bake 11 minutes (or until edges begin to turn brown).
Looking for a surefire way to impress your friends and family at dinner time? Look no further than this Best Ever Juicy & Flavorful Roasted Chicken recipe. This mouth-watering dish is sure to have everyone begging for seconds, and who knows, maybe even thirds!
This post contains affiliate links, which means I make a small commission at no extra cost to you.Read my full disclosure here.
First Things First
To get started, preheat your oven to 375 degrees Fahrenheit. If your oven has a roasting setting, use that setting. If it does not have a roasting setting, don’t worry! I will tell you what to do when it is time.
While the oven is heating up, take your whole chicken and remove the innards. Rinse the chicken well under cold water and pat dry with paper towel.
Prepare Your Chicken for Roasting
To prep your bird, give it a nice little massage with some olive oil or melted butter. We want to make sure this bird feels loved and appreciated before it goes into the oven.
Using your hands, separate (but do not remove) the skin from the meat. Be sure to massage your oil/butter under the skin, on the meat, and outside of the skin.
Next, generously sprinkle some salt, pepper, paprika, and garlic powder all over your chicken- don’t forget to season under the skin! This will help bring out all those delicious flavors we’re looking for.
Now, this is where things get really exciting. Take a lemon and give it a good squeeze all over the chicken. This will not only add some zest to the dish, but it will also make your chicken look like it’s posing for a fancy food magazine.
Oven Roasting Your Chicken
Place your chicken in a roasting pan atop a bed of chopped onions and tent with foil. Pop it in the oven for about 1 hour and 30 minutes, removing every 30 minutes to baste with the pan juices.
If your oven has a roasting setting, simply return your bird for 30 more minutes, uncovered. You’ll know it’s done when the juices run clear and the internal temperature reaches 165 degrees Fahrenheit.
If your oven does not have a roasting setting, have no fear! Just turn your oven’s temperature up to 400 degrees and allow the chicken to roast uncovered for 30 more minutes or until the juices run clear and the internal temp has reached 165 degrees.
Pro-tip: If you’re feeling sad that your oven doesn’t have a roasting setting, you can elevate your mood by playing the classic throwback “Hot in Here” by Nelly and dancing around your kitchen.
I can say from experience that it does in fact make your chicken taste even better.
Helpful Gadgets & Tools:
When roasting anything, I have a few kitchen “must haves”:
Now, sit back, relax, and let the compliments roll in. Trust me, with this Best Ever Juicy & Flavorful Roasted Whole Chicken recipe, you’ll be the talk of the town.
Juicy & Flavorful Oven Roasted Whole Chicken
Yield: 1 Bird
Prep Time: 10 minutes
Cook Time: 2 hours
Additional Time: 15 minutes
Total Time: 2 hours25 minutes
This Juicy & Flavorful Roasted Whole Chicken recipe is the perfect dish for any occasion. With a crispy golden skin and tender, succulent meat, this chicken is sure to impress your guests. The secret to its delicious flavor lies in the aromatic blend of herbs and spices used to season the chicken, which infuses the meat with a rich, savory taste. Whether you're hosting a dinner party or simply looking for a cozy family meal, this roasted chicken is a surefire hit that will leave everyone satisfied and wanting more.
Ingredients
1 Whole Chicken (2-3 lbs), innards removed
1 stick butter
1 onion, chopped
1 lemon, halved
4 tbsp salt or seasoning salt
1 tbsp paprika
1 tbsp garlic powder
1 tbsp onion powder
Instructions
Preparing Your Chicken:
Preheat oven to 375 degrees. If you have a roasting setting on your oven, use that setting. If not, that's okay, we will adjust the temperature again before the bird finishes roasting.
In a small bowl, combine seasonings and mix well. Set aside.
Line base of roasting pan with aluminum foil.
Chop onion into large chunks and spread over aluminum foil.
Rinse chicken well under cool water and pat dry with paper towel. Using your hands, carefully pull the skin away from the meat but do not remove the skin. You want to create a pocket for the seasonings and butter to lay in. Do not skip this step. This is the key to delicious, flavorful meat and crispy outer skin.
Season the bird, inside the skin and on top of the skin, on all sides.
Chop butter into 1/2 tbsp pads. Place pads directly under the skin on all sides of the bird, paying attention to the breast, wings, thighs, and legs. Season inside of the cavity as well.
Once your chicken is seasoned generously (feel free to whip up additional batches of seasonings or just measure with your heart!), stuff the cavity with some chopped onion and the lemon.
Place seasoned and stuffed chicken on top of onion bed in pan. Cover with aluminum foil making a dome or tent shape.
Roasting Your Chicken:
Place covered chicken in preheated oven and roast for 30 minutes. Remove chicken and baste with the juices from the pan.
Roast again, covered, for 60 minutes, removing the chicken to baste every 30 minutes.
Turn the oven temperature up to 400 degrees and leave chicken uncovered. Roast for final 30 minutes. (*Note: Skip this temperature change if your oven does have a roast setting.)
Using a meat thermometer, confirm that the chicken has reached 165 degrees internally.
Allow to rest for 15 minutes before carving to allow the juices to redistribute properly.
Nutrition Information:
Yield: 8Serving Size: 1 Amount Per Serving:Calories: 310
Transform Your Pork Shoulder from Dry to Delicious with This Recipe!
Are you tired of bland and tasteless pork shoulder? Look no further, because I have a recipe that will change your life (or at least your dinner plans). This slow-roasted pork shoulder is so tender and juicy, it will make your taste buds dance with joy.
Prep Your Pork Shoulder
To start, let’s talk prep. You’ll need a few ingredients: pork shoulder, salt, pepper, garlic, paprika, brown sugar, and a whole lot of patience. Trust me, the final result is worth the effort.
Trimming the Fat
Now, don’t panic here thinking you’ll need to cut all of that beautiful marbling out of your meat- we are simply removing the excess fat that may be on your roast. For me, there was a large layer on the underside of my roast. Just carefully carve away that layer to reveal even more beautiful marbling! Your roast should look something like this:
Before trimming that excess fat (shown on the right in the picture above), there was a large area of white covering the underside of my roast. In addition to this large spot, I also trimmed a few smaller areas that had thicker deposits of fat around the edges. By removing this fat, you are able to achieve that nice, flavorful crust. Trust me, you don’t want to skip this step.
Seasoning Your Pork Shoulder
In a small bowl, combine the following seasonings and mix well:
Brown Sugar
Paprika
Garlic Powder
Salt
Pepper
Once you’ve combined your seasonings, massage your pork shoulder generously with the mixture. Be sure not to miss the sides! Place in a glass 9×13 baking dish.
Pro-tip: For added flavor, you can add minced garlic to the top of your roast. I do not always do this and the result is still plenty delicious!
Slow Roasting Your Pork Shoulder
The key here is patience! Or multi-tasking if you’re one (like me) who loves to get multiple things done at once.
Cover your well-seasoned roast with aluminum foil and place into preheated oven (325 degrees). Set a timer for 3.5 hours and walk away! Be patient and try not to open the oven door too often, as you don’t want to lose any of the deliciousness.
After your timer goes off, remove aluminum foil and allow to roast for another hour.
Finally, after what feels like an eternity, the pork shoulder will be done. It should be fragrant and falling apart at this point.
Carving/Shredding
Once you have removed your beautifully tender roast from the oven, you will want to begin shredding it fairly quickly. Let the roast sit, uncovered, for about 5 minutes to allow the juices to redistribute through the meat. Then, using two forks, shred it up and serve it with your favorite sides. Roasted veggies or mashed potatoes are great choices.
Pro-tip: For larger roasts, use a carving knife and cut your roast into smaller chunks for more manageable shredding.
And there you have it, the best ever, perfectly tender, slow roasted pork shoulder recipe. Your taste buds will be delighted, and your guests will be asking for seconds. Don’t be surprised if they ask for the recipe too – it’s up to you if you want to share your secret weapon!
Looking for a delicious and easy way to cook pork shoulder? Look no further than this perfectly tender slow roasted pork shoulder recipe! With a simple combination of herbs, spices, and a bit of patience, you can create a mouthwatering dish that is sure to impress.
Ingredients
1 Pork Roast (Butt/Shoulder) approx. 4- 5 lbs.
1/4 cup brown sugar
1.5 tsp paprika
1.5 tsp garlic powder
1 tsp salt
1/4 tsp black pepper
BBQ Sauce, for serving
Instructions
Preheat oven to 325 degrees F.
Trim excess fat from outer sides of the pork roast.
In a small bowl, combine brown sugar, paprika, garlic powder, salt, and pepper.
Rub seasoning mixture over all sides of roast, massaging it in gently.
Place seasoned roast into 9x13 baking dish and cover with aluminum foil.
Bake for 3.5 hours covered, then remove foil and roast for another hour, or until roast reaches an internal temperature of 195 degrees.
Remove from oven and let rest, uncovered, for five minutes so juices can redistribute.
Carve and shred pork and add bbq sauce if desired.
Serve and enjoy!
Notes
To Store:
Seal in airtight container and store for up to four days in the refrigerator.
To Freeze:
Allow meat to cool completely, then place in an air tight container. Freeze for up to 3 months.
To Reheat:
Allow frozen meat to thaw in refrigerator overnight. Reheat in microwave or slowly reheat in oven.
Greetings, friends! Today, I’m going to share with you the recipe for my homemade gluten-free, yeast-free cinnamon rolls. Before we get started, let me tell you a little secret: I’m not a professional baker, but I do enjoy making a mess in the kitchen. So, if I can make these cinnamon rolls, you can too!
What You’ll Need
This post contains affiliate links, which means I make a small commission at no extra cost to you.Read my full disclosure here.
Ingredients
First things first, you’ll need to gather your ingredients. Here’s what you’ll need:
4 oz of cream cheese, softened to room temperature
2/3 cup of confectioner’s sugar
2 tbsp butter
1 tbsp almond milk (or regular milk)
Now that you have your ingredients together, let’s get rolling (pun intended)!
Instructions Part One
For the rolls:
Preheat your oven to 350°F and grease a 9-inch round baking dish. (Tip: I like to use butter to grease the pan instead of oil for this recipe. It adds to the delectability!)
In a large mixing bowl, combine the gluten-free flour, sugar, baking powder, baking soda and salt.
Add egg, yogurt/buttermilk, and softened butter. Mix thoroughly until dough forms (Tip: use a spatula or wooden spoon if mixing by hand).
On a lightly floured surface/large cutting board, roll out the dough to about 1/4 inch thickness.
Form the dough into a rectangle, roughly 10 inches by 14 inches.
Using a basting brush, spread the melted butter evenly over the dough.
While butter is still warm and wet, evenly spread the brown sugar and cinnamon mixture. Once the mixture has been evenly spread, pack it into the dough slightly pressing with a rubber spatula (this helps to keep the cinnamon sugar from falling out when you cut into the dough!)
Starting from the long end, roll the dough into a tight spiral. (NOTE:This is step is where things can fall apart. Choosing a good quality GF flour, like I listed above, will help set you up for success. If you find the dough is a bit too crumbly or wet to roll, you can try freezing it for about 20 minutes and coming back to it. You could also spread the dough on parchment paper after shaping it and use the parchment to assist with the rolling process.)
Cut the spiral into 1 inch slices with a sharp knife, careful not to smash the dough.
Arrange the slices in a greased baking dish and bake for 20-25 minutes, or until golden brown.
Instructions Part Two
For the icing:
Add butter, milk, powdered sugar, and cream cheese to stand mixer.
Let mix for 6-8 minutes (or until no clumps remain).
Add more milk to reach desired consistency.
Layer on top of your cinnamon rolls and prepare to be crowned queen (or king) of the kitchen!
Once you pull these freshly baked, homemade, gluten-free, yeast-free cinnamon rolls out of the oven, your house will be smelling better than a Yankee Candle!
Hey, Look Ma, I made it!
Impress your friends and family by plating up these beautiful baked goods with some scrambled eggs and a hot cup of coffee. Be sure to snap a picture for the ‘gram and tag me (@mollyfinneganblog)!
In summary, making these homemade gluten-free, yeast-free cinnamon rolls is not as difficult as it may seem. With a little bit of patience (and a lot of cinnamon sugar) you can create a tasty treat that everyone will enjoy. So, what are you waiting for? Get baking and have some fun in the kitchen.
Homemade Gluten-Free Yeast-Free Cinnamon Rolls
Yield: 12 rolls
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Looking for a delicious gluten-free and yeast-free cinnamon roll recipe? Look no further! Our homemade recipe is not only easy to follow, but also yields soft, fluffy, and mouth-watering cinnamon rolls that are sure to impress. Made with a combination of gluten-free flour, baking powder, and other simple ingredients, these cinnamon rolls are perfect for those with gluten sensitivities or a yeast allergy. So why not indulge in a warm and comforting treat today? Check out our blog post for the full recipe!
Ingredients
For the Dough:
2 & 3/4 cups of gluten-free flour (King Arthur GF & Cup4Cup are my favorites!)
1/4 cup of granulated sugar
2 tablespoon of baking powder
1/4 teaspoon of baking soda
1/2 teaspoon of salt
1 large egg
3/4 cup of greek yogurt or buttermilk
5 tbsp butter, softened
For the Filling:
3tbsp of butter, melted
1/3 cup of brown sugar, packed
1 tablespoon of ground cinnamon
For the Icing:
4 oz of cream cheese, softened to room temperature
2/3 cup of confectioner's sugar
2 tbsp butter
1 tbsp almond milk (or regular milk)
Instructions
For the Dough:
Preheat your oven to 350°F and grease a 9-inch round baking dish. (Tip: I like to use butter to grease the pan instead of oil for this recipe. It adds to the delectability!)
In a large mixing bowl, combine the gluten-free flour, sugar, baking powder, baking soda and salt.
Add egg, yogurt/buttermilk, and softened butter. Mix thoroughly until dough forms (Tip: use a spatula or wooden spoon if mixing by hand).
On a lightly floured surface/large cutting board, roll out the dough to about 1/4 inch thickness.
Form the dough into a rectangle, roughly 10 inches by 14 inches.
Using a basting brush, spread the melted butter evenly over the dough.
While butter is still warm and wet, evenly spread the brown sugar and cinnamon mixture. Once the mixture has been evenly spread, pack it into the dough slightly pressing with a rubber spatula (this helps to keep the cinnamon sugar from falling out when you cut into the dough!)
Starting from the long end, roll the dough into a tight spiral. (NOTE:This is step is where things can fall apart. Choosing a good quality GF flour, like I listed above, will help set you up for success. If you find the dough is a bit too crumbly or wet to roll, you can try freezing it for about 20 minutes and coming back to it. You could also spread the dough on parchment paper after shaping it and use the parchment to assist with the rolling process.)
Cut the spiral into 1 inch slices with a sharp knife, careful not to smash the dough.
Arrange the slices in a greased baking dish and bake for 20-25 minutes, or until golden brown.
For the Icing:
Add butter, milk, powdered sugar, and cream cheese to stand mixer.
Let mix for 6-8 minutes (or until no clumps remain).
Add more milk to reach desired consistency.
Layer on top of your cinnamon rolls and prepare to be crowned queen (or king) of the kitchen!
Nutrition Information:
Yield: 12 rollsServing Size: 1 roll Amount Per Serving:Calories: 000
Hey there, fellow foodies! Are you ready for a dish that’s easy as pie? (Actually, it’s easier than pie. Have you ever tried to make a pie from scratch? That’s a whole other blog post.) Introducing my Easy Creamy Protein Pasta with Ground Turkey recipe!
This recipe has got all the good stuff: protein, fiber, carbs, and loads of flavor. If you’re looking to fill out those macros, this recipe will be a hit! Plus, it’s simple to make, so you won’t have to spend hours in the kitchen.
Here’s what you’ll need:
2 (10.5 oz) boxes protein pasta (We like Banza and Barilla brands. The chickpea rotini and penne)
1 tbsp olive oil
1 medium onion, diced
2 lb lean ground turkey
4 garlic cloves, finely chopped
1 tablespoon fresh thyme
1 tablespoon rosemary
1/2 teaspoon red chili flakes
2 cups pureed tomatos
2.5 cups chicken broth
1.5 cup heavy cream
10oz. low-fat cheddar, grated
Fresh parsley to garnish
Salt and pepper, to taste
Now, let’s get cookin’!
Prepare pasta according to cooking instructions on box. Strain, and set aside. (Note: I like to rinse my protein pasta once it is al dente. I leave it in the strainer and rinse with cool water. It helps to make the chickpea pasta texture more like traditional pasta.)
Add olive oil to a large sauce pot (or instant pot), sauté onions until translucent. Add garlic and cook until fragrant.
Add ground turkey to garlic and onions, browning for 5-7 minutes (or until thoroughly cooked), breaking into small pieces as you go. This meat masher is probably my favorite (and most used) kitchen gadget. I love mine so much, I have two!
Add thyme & paprika, combine and cook for another minute.
Add tomato sauce and chicken broth, stir to combine. Cook until it starts to bubble.
Remove from heat (for Instant Pot, turn to “keep warm”) heavy cream and shredded cheddar. Stir until cheese is melted. Salt & pepper to taste.
Serve garnished with parsley, basil, or italian seasoning and freshly shredded parmesan.
And there it is! You’ve got yourself a delicious and easy meal that’s sure to impress. Not to mention, it’s packed with protein & fiber, so you can feel good about indulging (in moderation, of course).
I like to serve this easy creamy protein pasta with ground turkey garnished with fresh parmesan. Serve with garlic bread and a caesar chopped salad and you’ll have a feast fit for a king.
Don’t be afraid to experiment and add your own personal twist to this recipe. Who knows, maybe you’ll come up with something even better than my version. But if all else fails, just add more cream. Trust me, you can never go wrong with more cream.
Happy cooking, and even happier eating!
Easy Creamy Protein Pasta with Ground Turkey
Yield: 8
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Ingredients
* (2) 8oz boxes chickpea protein pasta (like Banza or Barilla)
Prepare pasta according to cooking instructions on box. Strain, and set aside. (Note: I like to rinse my protein pasta once it is al dente. I leave it in the strainer and rinse with cool water. It helps to make the chickpea pasta texture more like traditional pasta.)
Add olive oil to a large sauce pot (or instant pot), sauté onions until translucent. Add garlic and cook until fragrant.
Add ground turkey to garlic and onions, browning for 5-7 minutes (or until thoroughly cooked), breaking into small pieces as you go.
Add thyme & paprika, combine and cook for another minute.
Add tomato sauce and chicken broth, stir to combine. Cook until it starts to bubble.
Remove from heat (for Instant Pot, turn to "keep warm") heavy cream and shredded cheddar. Stir until cheese is melted.
Salt & pepper to taste.
Serve garnished with parsley, basil, or italian seasoning and freshly shredded parmesan.
Notes
Feel free to substitute ground beef for the ground turkey, mozzarella for the cheddar, or beef/vegetable broth for the chicken broth!
For a richer, creamier pasta, add a half cup more of heavy cream and 4 oz. cream cheese.
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Let’s Connect!
Welcome, friend! 🌿✨
Hi, I’m Molly! 🌿✨ I’m passionate about helping others flourish—mind, body, and spirit. After a life-changing health transformation, including bariatric surgery and overcoming challenges with faith, I’m learning to thrive, even in the messiness of life. As a future Clinical Mental Health Counselor and Holistic Health Practitioner, I share tips on health, wellness, and personal growth to inspire you to bloom into the best version of yourself.
Grab a cup of tea (or proffee!), and let’s grow together!
