Hosting a dinner party tonight and hunting for that ultimate showstopper appetizer? Look no further! My creamy Spinach & Artichoke Dip is not just delicious but is also a breeze to whip up. A harmony of veggies, and cheesy goodness with the perfect hint of spice, this dip pairs delightfully with a range of wines. I personally love it with a crisp Sauvignon Blanc or a refreshing Rosé, but there are so many options to explore! Dive into the full recipe below and discover the ideal wine to elevate your dish and impress your guests. 🥂 Ingredients: 1 can (14 ounces) artichoke hearts, drained and chopped 1 package (10 ounces) frozen spinach, thawed and well-drained 1/2 cup mayonnaise 1/2 cup sour cream 1 cup grated Parmesan cheese 1 cup shredded mozzarella cheese 2 teaspoons minced garlic (about 2 cloves) 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon crushed red pepper flakes (optional for a bit of heat) 1 tablespoon olive oil (for drizzling, optional) Tortilla chips or sliced baguette for serving Instructions: 1. Preheat Oven: Preheat your oven to 375°F (190°C). 2. Prepare Spinach: If you haven't already, thaw the frozen spinach and squeeze out as much water as possible. This step is crucial because it prevents the dip from becoming watery. 3. Mix Ingredients: In a large mixing bowl, combine the chopped artichoke hearts, drained spinach, mayonnaise, sour cream, half of the Parmesan cheese, half of the mozzarella cheese, minced garlic, salt, black pepper, and red pepper flakes (if using). Stir everything together until it's well mixed. 4. Transfer to Baking Dish: Pour the mixture into a baking dish (about an 8-inch by 8-inch size will work, but similar-sized dishes are fine too). 5. Add Remaining Cheese: Sprinkle the remaining Parmesan and mozzarella cheeses on top. 6. Bake: Place in the preheated oven and bake for about 25-30 minutes or until the cheese on top is melted, bubbly, and slightly golden. 7. Serve: For an extra touch, you can drizzle a bit of olive oil over the top before serving. Serve warm with tortilla chips or slices of baguette. WINE PAIRING The creamy and savory flavors of a Spinach and Artichoke Dip pair wonderfully with wines that have good acidity, which helps cut through the richness of the dip. Here are a few wine suggestions: 1. Sauvignon Blanc: This white wine is known for its crisp acidity and citrusy notes. Its brightness contrasts the creaminess of the dip, making it a top choice. A Sauvignon Blanc from New Zealand or California would be especially delightful. 2. Pinot Grigio: Another white wine option with good acidity. It's light and crisp, which complements the hearty nature of the dip. 3. Chardonnay (unoaked): An unoaked or lightly oaked Chardonnay can also work with this dip. While Chardonnays are often richer, their acidity can nicely offset the creamy dip. 4. Albariño: This Spanish white wine has vibrant acidity and aromatic notes, making it an interesting choice to pair with the dip. 5. Chenin Blanc: Especially one from South Africa or the Loire Valley in France. It offers good acidity and apple/pear flavors that can be a great complement. 6. Rosé: A dry rosé, with its balance of fruitiness and acidity, can also be a delightful pairing with this dip. 7. Sparkling Wine: If you're in a celebratory mood or want to add some bubbles to the mix, a Brut Champagne or any dry sparkling wine like Prosecco or Cava can be a fun and palate-refreshing choice. If serving red (although white or rosé would be the primary recommendation for this dip), opt for a lighter-bodied, fruity red with moderate acidity, like a Pinot Noir. Remember, the best wine is the one you enjoy most! So, feel free to choose based on your personal preference and what's available to you.

Little-known fact, I am a stovetop popcorn connoisseur. I’ve been making popcorn on the stove since my Aunt Paula taught me when I was a teenager. Stovetop popcorn is infinitely better than microwave popcorn or air-popped popcorn. If you haven’t made it yet, you’ve been missing out! Watch my full demo video, which took under 4-minutes: I’m on a mission to make sure everyone knows how to make popcorn from scratch. Today, I’m sharing all of my popcorn-making tips so you can make perfect stovetop popcorn at home, too. All you need are popcorn kernels, a good pot with a lid, oil and salt. You can do it! :-) INGREDIENTS 2 tablespoons oil (*See oil options below) ½ cup popcorn kernels Salt, to taste Directions In a large, heavy-bottomed saucepan over medium heat, add the oil and 3 popcorn kernels. Cover the pot and wait for the kernels to pop, which might take a few minutes. In the meantime, place a large serving bowl near the stove so it’s ready when you need it. Once the kernels pop, remove the pot from the heat and pour in the remaining popcorn kernels. Cover the pot and give the pot a little shimmy to distribute the kernels evenly. Off the heat, let kernels heat up for 45 seconds to get the kernels ready to pop. Put the pot back onto the medium heated burner and continue cooking the popcorn, carefully shimmying the pot occasionally to cook the kernels evenly. Once the kernels start popping, tip the lid just a touch to allow steam to escape. Continue cooking until the popping sound slows to about one pop every few seconds. If the popcorn tries to overflow the pot, just tip the upper portion of popcorn into your bowl and return it to the heat. Dump the popcorn into your serving bowl. Sprinkle the popcorn with salt, to taste, and any other **seasonings you would like. Toss the popcorn and serve immediately. *Oil Options Coconut oil is my very favorite. Extra-virgin olive oil. You can absolutely make popcorn with olive oil, as long as you cook it over medium heat. Canola oil and other vegetable oils: I avoid canola oil since it’s usually highly processed. Ghee, Avocado oil, grapeseed oil and safflower oil are good neutral options also. **Popcorn Seasonings Black pepper and good olive oil. Garlic Salt, Onion Salt Cinnamon honey butter: This popcorn is a little sticky, but irresistible. Whisk 2 tablespoons melted butter with 1 tablespoon honey or maple syrup and 1/4 teaspoon ground cinnamon. Spice it up: Sprinkle with cayenne pepper or white pepper. Nutritional yeast: This is a healthy vegan alternative that offers butter flavor. I find this at Trader Joe's. Melted butter! Nutrition Carbohydrates: 23g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Potassium: 168mg | Fiber: 4.5g | Iron: 1mg

A copycat recipe that's easy and better to make right at home in just 20 minutes. It tastes a million times better too and is way healthier! This recipe for lettuce wraps from P.F. Chang’s was originally published in 2017 and since then has become popular. I found all the ingredients in the Asian section of my regular grocery store. They all play their own role to add authenticity to the recipe and I recommend using them all. This is the easiest, quickest meal you could ever make. And if you’re quick in the kitchen, you could even get this on the dinner table in less than 15 minutes. Here, it’s time to write your first, mouthwatering paragraph. Whether it's a cookie or a tart, every enticing recipe post starts with a good origin story. Describe how you came up with this recipe, what inspired you, what your family or friends liked most about it, etc. Hook readers in and show off your personality by being open and honest, or even funny! Include a number of undeniably tempting pictures under your first paragraph to get your reader enthusiastic. Lettuce Wraps Ingredients 1 TBL olive oil 1 TBL sesame oil 1 lb ground chicken (I’ve also used ground turkey with good results) 1 medium/large sweet yellow onion, diced 1/3 cup hoisin sauce 2 TBL low-sodium soy sauce 1 TBL rice wine vinegar 1 TBL Asian chili garlic sauce, or to taste (sriracha may be substituted) 3 cloves garlic, finely minced or pressed 2 TSP freshly grated ginger 8-oz can water chestnut, drained and diced small 2 to 3 green onions, sliced into thin rounds 1/2 TSP salt, or to taste 1/2 TSP freshly ground black pepper, or to taste Butter lettuce leaves, for serving Directions In a large skillet, add the 2 oils and heat over Medium. Add the chicken (or meat of choice) and cook over medium-high heat until meat is cooked through; stir intermittently to crumbly while cooking. Add the onion, hoisin sauce, soy sauce, rice wine vinegar, chili garlic sauce, stir to combine, and cook for about 5 minutes, or until onion is soft and translucent and most of the liquid has been absorbed; stir intermittently. Add the garlic, ginger, stir to combine, and cook for about 1 minute, or until fragrant. Add the water chestnuts, green onions, salt and pepper to taste, and cook for about 2 minutes, or until tender. Taste filling and make any necessary flavor adjustments, i.e. more soy sauce, hoisin, pepper, etc. Spoon about 1/4 cup of the mixture into the lettuce leaves to serve. STORAGE NOTES Recipe is best warm and fresh but filling will keep airtight in the fridge for up to 5 days. NUTRITION INFORMATION (estimate): Makes 4 SERVINGS Per Serving: CALORIES: 366 PROTEIN: 29g CARBOHYDRATES: 19g TOTAL FAT: 20g SATURATED FAT: 5g TRANS FAT: 0g UNSATURATED FAT: 14g CHOLESTEROL: 122mg SODIUM: 1044mg FIBER: 2g SUGAR: 8g Frequent questions? What’s the Best Lettuce for Wraps? I prefer using butter lettuce leaves when making ground chicken lettuce wraps as they’re more flexible than iceberg lettuce or romaine and hold much more filling. Can I Use Ground Turkey Instead of Ground Chicken? Yes, I’ve made this P.F. Chang’s lettuce wraps recipe using both ground chicken and ground turkey and both were excellent. What to Serve with Lettuce Wraps These Asian lettuce wraps are practically a meal in themselves, but they also pair nicely with some fresh sides. Rice (Classic Fried Rice or Cauliflower Fried Rice — omit the chicken called for in both recipes) Roasted Vegetables

Easy, Creamy and Nutritious Pumpkin Hummus Total Time: 15 minutes Equipment: Food Processor or Blender Serves easily a party of 12 Ingredients 1 can chickpeas, rinsed 1 cup pumpkin puree 1 teaspoon salt ½ teaspoon chili powder ½ teaspoon ground cumin 1 tablespoon extra virgin olive oil 2 tablespoons tahini 1 squeezed lemon, or two tablespoons lemon juice 3 cloves garlic sprinkle on top smoked hot paprika, to taste garnish toasted Pepitas/Sprouted Pumpkin Seeds (see about info below) Instructions Place all ingredients in a food processor and process until smooth and creamy. Add a spoon of water if the hummus is too thick, and adjust seasonings to your preference. Spread in a bowl and garnish with a small drizzle of olive oil, pumpkin seeds, and smoked hot paprika. Notes Serve pumpkin hummus spread on toast, with pita or naan bread, celery sticks, carrot sticks, or cucumber slices. Store in an airtight container in the refrigerator for up to 4 days. Nutrition Calories: 101kcal | Carbohydrates: 7g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 593mg | Potassium: 169mg | Fiber: 2g | Sugar: 2g | Vitamin A: 9635IU | Vitamin C: 3.5mg | Calcium: 31mg | Iron: 1.4mg About Pepitas/Pumpkin Seeds If all pepitas are pumpkin seeds, does that mean that all pumpkin seeds are pepitas? Many people use the words pepitas and pumpkin seeds interchangeably, but they are not the same thing? As it turns out, there’s a difference between the two. Even though it does sound pretty cool, “pepita” isn’t just a cool way to say “pumpkin seed.” They aren’t hulled pumpkin seeds, either. Pepitas and pumpkin seeds are actually two different things. A pepita is harvested from specific hulless pumpkin varieties, known as Styrian or Oil Seed pumpkins. They even have hip names like Lady Godiva, Naked Bear and Kakai Hulless Pumpkin. Any other variety of pumpkin produces a hulled seed that’s slightly fibrous and less tender. You can certainly substitute one for the other, but there is a rule: You can always substitute pepitas for pumpkin seeds, but it’s best to only substitute pumpkin seeds for recipes that call for pepitas as a garnish. Purchase from Costco, Whole Foods, and Trader Joes.

I love this chicken recipe because it takes a basic comfort food and turns it into something really special and nutritious. The spicy harissa, sweet pomegranate, crunchy walnuts and fresh mint hit all the flavor notes, but can be left out or simply substitute a similar flavor. Also, the whole thing only takes about 30 minutes to make, so you’ve got a full dinner on the table fast. Make enough to have left-overs tomorrow. INGREDIENTS 1/2 cup pomegranate molasses OR 1/4 cup lemon juice mixed with heaping 1/4 cup honey 1/4 cup extra virgin olive oil 1 tablespoon harissa paste OR 1 tablespoon Sriracha Chili Sauce 4 cloves garlic, minced or finely grated 1 tablespoon Cumin 1 tablespoon Coriander 4 boneless & skinless, organic free-range chicken thighs Salt and freshly ground black pepper 4 cups shaved Brussels sprouts 1 shallot, sliced 2 cups chopped kale GARNISH 1/4 cup chopped walnuts 1/4 cup pomegranate seeds Fresh mint, to garnish Preparation Preheat oven to 425°F. In a large bowl, whisk together ingredients 1- 6. Toss the chicken thighs in the mixture and set on one side of the sheet pan. Season each thigh with salt and pepper. In the remaining mixture, toss the Brussels sprouts, shallot and kale and spread on the pan along side the chicken. Roast in the oven for 20-25 minutes, remove, garnish with chopped walnuts, pomegranate seeds and torn pieces of fresh mint. Serve immediately. #brusselsprouts #Chicken #Chickenthighs #kale

Easy recipe Roasted Zucchini and Squash uses fresh summer squash. Makes 4 servings (serving size: about 1/2 cup), 24 calories 2 medium zucchini 2 medium yellow squash 1 tablespoon extra virgin olive oil or XVOO spray 1 teaspoon dried Italian seasoning 1 teaspoon kosher salt 1/2 teaspoon ground black pepper Grated parmesan cheese (optional) Step 1. Prepare for baking. Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper or aluminum foil. Step 2. Cut and season the green and yellow squash. Quarter the zucchini and squash, then slice into 1-inch pieces. Arrange in a single layer on the prepared baking sheet. Spray or very lightly drizzle the olive oil over the zucchini and toss to evenly coat. Sprinkle evenly with Italian seasoning, salt, and pepper. Step 3. Roast & serve. Roast squash for about 12 minutes. Garnish with grated Parmesan, if desired, and serve immediately. TIPS When chopping your squash, make sure that they are all in roughly the same sized pieces so they all cook at once. It’s important to make sure your zucchini and squash are in a single layer on the baking sheet so that air gets to circulate around them which makes them roast and not steam. Even though 425F seems like a high temperature, it’s important that you don’t go below that or the zucchini will release their moisture too quickly and not have enough time to evaporate which will make the zucchini mushy. #squash #vegetable #zucchini

Chicken piccata is typically made with sliced chicken breasts, but I have found chicken “thighcatta” to be even more flavorful. 😉 20 minutes, 538 calories, 4 servings (serving size: 2 chicken thighs and about 1/4 cup sauce) 8 skinless, boneless organic chicken thighs (about 1 1/2 pounds) 1/2 teaspoon kosher salt, divided 1/2 teaspoon freshly ground black pepper 3 tablespoons olive oil 1/2 cup dry white wine 2 tablespoons capers, drained, 2 garlic cloves, minced 2 fresh thyme sprigs 3/4 cup unsalted chicken bone broth 1 1/2 tablespoons fresh lemon juice 1 tablespoon unsalted butter 2 tablespoons chopped fresh flat-leaf parsley Sprinkle chicken with 1/4 teaspoon salt and pepper. Heat a skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken to pan, lightly brown on both sides for about 5 minutes per side. Add wine, capers, garlic, and thyme to pan; cook 2 minutes. Add remaining 1/4 teaspoon salt, and broth to pan; bring to a boil. Reduce heat to simmer low for 10 minutes, stir in lemon juice and butter. Sprinkle evenly with parsley to serve. Serve with vegetables – Roasted Squash and Zucchini #Chicken

Never whipped up a frittata? If you haven’t, you should! And you can any time of the day. Frittatas are a super-fast, minimal prep time meal loaded with healthy protein and veggies – and they’re so easy and inexpensive to make for breakfast, lunch or dinner. How to make this one-dish wonder with healthy and flavorful variations the everyone at the table will love. Here’s how to have it on the table in 30 minutes flat. Step 1 – Chop and sauté your vegetables Grab your cast iron skillet (10-inch is good) and heat up a drizzle of olive oil over medium heat. Preheat your oven to 350º. Then chop up and add any of the following to your skillet: Fresh red onion. Sliced baby bella mushrooms. Chopped kale or spinach. Drained roasted red peppers. Cooked cauliflower or broccoli. Fresh zucchini or squash. Step 2 – Whisk the eggs, add the extras Pour in 12 eggs, lightly whisked with 1/2 cup milk and seasoned with any of these for some extra flair: Salt & freshly ground pepper. Chopped dill. Freshly chopped basil or oregano. Dried or fresh thyme. Chili flakes. Minced parsley. Step 3 – Top with paprika and cheese Cook for two minutes over medium heat to let the bottom set. Next, before you slide it in a 350º oven, top with any of these final flavor boosters: Sprinkle of smoked paprika. Crumbled feta. Shredded smoked Gouda. Grated Parmigiano Reggiano. Shredded sharp Cheddar. Crumbled bleu cheese. Step 4 – Cook, brown and slice Cook for 20-25 minutes. Watch like a hawk during the final 5 minutes so you don’t overcook! Like browned cheese on top? Throw on your broiler for a burst for golden perfection. Let sit for 5 minutes before slicing into six wedges. Dinner is served! Pair with a crusty whole-grain baguette and a healthy crisp, green salad that’s dressed to perfection. “Frittatas are one of the easiest ways you can get your veggies and protein,” Di Fabio says. “And when a recipe is this simple, it makes keeping your whole family on track health-wise pretty simple, too.” #eggs #vegetable

A little bit of advance prep will give you nearly a workweek’s worth of fantastic lunches. Makes 4 servings; 390 calories Ingredients boneless, skinless chicken thighs, cut into bite-sized pieces, 1 pound canola oil, divided, 2 1/2 tablespoons ground cumin, 1 teaspoon garlic powder, 1/2 teaspoon kosher salt, divided, 1 teaspoon 1/2-inch cubed unpeeled sweet potato (about 1 lb.), 4 cups chili powder, 1 teaspoon small red onion, 1 Cooking spray small red bell pepper, seeded and cut into strips, 1 small yellow bell pepper, seeded and cut into strips, 1 medium zucchini, cut in half crosswise and then cut into strips, 1 refrigerated fresh pico de gallo or salsa, 1/2 cup Instructions Place a large rimmed baking sheet in oven. Preheat oven to 450°F (leave pan in oven as it preheats). Place chicken in a medium bowl. Drizzle with 1 1/2 teaspoons oil, and sprinkle with cumin, garlic powder, and 1/4 teaspoon salt; toss well to coat. Place sweet potato in another medium bowl. Drizzle with 1 tablespoon oil, and sprinkle with chili powder and 1/2 teaspoon salt; toss well to coat. Cut onion in half vertically; cut each half into 6 wedges. Carefully remove hot baking sheet from oven. Coat pan with cooking spray. Arrange chicken mixture on one side of pan, then onion wedges in the middle, and sweet potato mixture on the other side of pan. Bake at 450°F for 12 minutes. Place bell peppers and zucchini in bowl used for sweet potatoes. Drizzle with remaining 1 tablespoon oil, and sprinkle with remaining 1/4 teaspoon salt; toss well to combine. Remove pan from oven. Stir sweet potatoes and chicken; push to outer edges of pan. Add bell peppers and zucchini to onion wedges in middle of pan. Bake at 450°F for 12 minutes or until sweet potatoes are tender. Increase heat to high broil (do not remove pan from oven). Broil 2 to 3 minutes or until chicken is lightly browned. Divide chicken, sweet potatoes, and bell pepper mixture evenly among 4 portable, microwave-safe containers. Spoon 2 tablespoons pico de gallo into small sauce containers, and place one in each container. Recipe Tips A little bit of advance prep will give you nearly a workweek’s worth of fantastic lunches. Meaty chicken thighs, spiced sweet potatoes, and tender onions and peppers make for a filling, well-balanced meal. The chicken and vegetables hold up well, reheat beautifully, and stay flavorful for the duration. To keep prep super simple, everything is cooked together on a sheet pan. Before reheating, remove the pico de gallo from the container so that it stays cold. Of course, you can certainly enjoy this meal right away, as an easy dinner instead of a meal-prepped lunch. CARBOHYDRATE30.0g, FIBER6.0g, PROTEIN28.0g, SODIUM810.0mg, FAT14.0g, SATURATED_FAT2.5g, UNSATURATED_FAT8.0g, CALCIUM_PERCENT_DV6.0% DV, SUGARS11.0g, EST_ADDED_SUGARS0.0g, POTASSIUM15.0% DV #Chicken #chickenfajita #Chickenthighs #makeahead

Quick simple side dish that can be served with anything. Makes 4 servings (serving size: about 1 cup); 73 calories Preheat oven to 350°. Cut ends off a 3-pound spaghetti squash; cut in half lengthwise. Scoop out seeds; discard. Place squash halves, cut sides down, on a baking sheet coated with cooking spray. Bake at 350° for 35 minutes or until tender. Cool squash at room temperature for 10 minutes or until cool enough to handle. Scrape inside of squash with a fork to remove spaghetti-like strands. Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add 2 cloves minced garlic; cook 3 minutes, stirring occasionally. Add squash strands and sprinkle with 1/4 teaspoon salt; saute 3 to 5 minutes or until hot. CARBOHYDRATE 10.3g, CHOLESTEROL 0.0mg, FIBER 2.2g, PROTEIN 1.1g, SODIUM 176.0mg, FAT 3.8g, SATURATED_FAT 0.6g MONOUNSATURATED_FAT 2.5g, POLYUNSATURATED_FAT 0.6g CALCIUM 34.0mg, IRON 0.6mg, SUGARS 5.0g, EST_ADDED_SUGARS 0.0g #spaghettisquash #vegetable

447 calories 4 Servings (serving size: 1 cup arugula mixture, 3/4 cup salad, and 3 meatballs) 20 minutes INGREDIENTS lean ground sirloin or lean ground grass-fed bison, 1 pound kosher salt, divided, 1 teaspoon black pepper, divided, 1 teaspoon canola oil, divided, 1/4 cup lemon zest plus 2 Tbsp. fresh juice, divided, 1 teaspoon plain 0% nonfat Greek yogurt, 1/4 cup water, 1 tablespoon chopped fresh chives, 1 tablespoon chopped fresh dill, 1 tablespoon packed arugula or mixed greens, 4 cups sliced heirloom tomatoes, 2 cups ripe medium avocado, quartered and sliced, 1 Stir together ground meat, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a bowl; shape into 12 meatballs. Heat 1 tablespoon oil in a nonstick skillet over medium-high. Add meatballs; cook until browned on all sides, about 12 minutes. Remove from heat. Whisk together lemon juice, remaining 3 tablespoons oil, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper in a small bowl. Stir together yogurt, 1 tablespoon water, chives, dill, and lemon zest in a separate small bowl. Toss together arugula and 2 tablespoons oil mixture in a large bowl; place 1 cup mixture on each of 4 plates. Toss together tomato slices and 2 tablespoons oil mixture in the same bowl; add 1/2 cup tomatoes to each plate. Gently toss avocado slices with remaining 1 tablespoon oil mixture in bowl; divide evenly among plates. Place 3 meatballs on each plate; drizzle each with 1 tablespoon yogurt mixture. Recipe Tips Use ground beef or bison here. Available in most grocery stores, bison is eco-friendly and has fewer calories and less sat fat than beef. Try these meatballs with spaghetti, zoodles or spaghetti squash. Or pile them on a whole-wheat hoagie for a wholesome take on the classic meatball sub. CARBOHYDRATE 11.0g, FIBER 5.0g, PROTEIN 28.0g, SODIUM 582.0mg, FAT 33.0g, SATURATED_FAT 7.0g, UNSATURATED_FAT 24.0g, CALCIUM_PERCENT_DV 12.0%, DV SUGARS 5.0g, EST_ADDED_SUGARS 0.0g, POTASSIUM 20.0% DV #Salad #arugala #Beef #Meatballs #dinner

A gluten-free low carb breakfast casserole recipe with sausage and cheese – just 6 ingredients! This keto sausage, egg and cheese casserole without bread is easy to customize with vegetables, too. INGREDIANTS 1 lb Breakfast sausage (mild) 6 cloves Garlic (minced) 12 large Eggs 1/2 cup Heavy cream 2 cups Cheddar cheese (divided) 2 tbsp Fresh parsley (chopped) 1/4 tsp Sea salt 1/4 tsp Black pepper 3 cup Broccoli (optional – cut into florets if using) In a greased skillet over medium-high heat, cook the minced garlic for about one minute, until fragrant. Add the breakfast sausage. Cook for about 10 minutes, breaking apart with a spatula, until browned. Meanwhile, preheat the oven to 375 degrees F. If using broccoli (or other veggies), blanch them in boiling water for about 5-7 minutes, until crisp-tender. Then plunge into an ice bath to stop cooking, drain and pat dry. In a large bowl, whisk together the eggs, heavy cream, half of the cheddar cheese, parsley, sea salt, and black pepper. Grease the bottom of a glass or ceramic 8×8 in (20×20 cm) or 9×9 in (23×23 cm) casserole dish. Arrange the crumbled sausage evenly at the bottom of the casserole dish. (If you want to add any pre-cooked vegetables to your casserole, mix them with the sausage at this step.) Pour the egg mixture over the sausage. Sprinkle the remaining cheddar cheese on top. Bake for approximately 30 minutes, until the eggs are set and cheese is melted. RECIPE NOTES Serving size: 1/9 of the recipe, 3×3 in square if using a 9×9 pan or 2.7×2.7 in square if using an 8×8 pan Calories 281 kcal Prep Time 5 minutes Cook Time 40 minutes Total Time 45 minutes Make the low carb breakfast casserole a day or two ahead, or make it into a freezer meal. No regrets! #besteggcasserole #eggampcheesebreakfast #eggandcheesecasserole