With crab season almost to an end this is the perfect time of year to get deliciously fresh crab meat. This Simple Seafood Salad Sandwich is perfect for a healthy lunch!
This is one of my kids favorite go to’s. My kids who refuse to eat most seafood love this. This is also a great dish to take to events such as a potluck as it tastes fabulous with crackers too!
Ingredients Needed for a Simple Seafood Salad Sandwich
To make seafood salad recipe with crab meat and shrimp you are going to need the following ingredients:
- cooked seafood, such as crab meat, shrimp or lobster (I like mixing shrimp and crab)
- mayonnaise or salad dressing
- salt
- Greek seasoning (find it here)
- pepper
- celery stalk
- small onion
For sandwiches you will also need 4-6 Hot Dog Buns (these ones are our favorite).
Now that you have gathered all of the ingredients to make
Simple Seafood Salad Sandwich it is time to make it!
Directions:
- Mix all ingredients except buns.
- Fill buns with seafood mixture.
SUPER SIMPLE!
Alternatives to Seafood Salad:
Tuna Salad:
Substitute 1 can (9 ounces) tuna, drained, for the seafood. Stir in 1 teaspoon lemon juice.
Chicken Salad:
Substitute 1 1/2 cups chopped cooked chicken for the seafood.
What can I serve with Simple Seafood Salad Sandwich?
You can serve chips, veggies, anything you heart desires.
Can you freeze seafood salad?
No! This recipe contains mayonnaise which does not freeze well. When you freeze this seafood salad and thaw it, it will be oily.
Freezing this seafood salad is not recommended.
Simple Seafood Salad Sandwich
Ingredients
1 1/2 cups chopped cooked seafood, such as crab meat, shrimp or lobster (I like mixing shrimp and crab)
1/2 cup mayonnaise or salad dressing
1/4 teaspoon salt
1/4 teaspoon greek seasoning (buy here)
1/4 teaspoon pepper
1 medium celery stalk, chopped (about a 1/2 cup)
1 small onion, chopped (about a 1/4 cup)
Instructions
- • Mix all ingredients except buns.
- • Fill buns with seafood mixture.
Notes
Alternatives to Seafood Salad:
Tuna Salad: Substitute 1 can (9 ounces) tuna, drained, for the seafood. Stir in 1 teaspoon lemon juice.
Chicken Salad: Substitute 1 1/2 cups chopped cooked chicken for the seafood.
Energy-Boosting Foods
This post may contain affiliate links which might earn us money. Please read my Disclosure and Privacy policies here
Wake up and smell real energy-boosting foods that work better than coffee!
Sometimes when we wake up in the morning, whether it is weekend or a workday, most of us can’t seem to get started unless we’ve had our energy-shot for the day, and that comes from our coffee, right?
That’s what we’ve been counting on for years, not believing for a moment that there are quite a few other things that can really kick-start our day. The thing is with coffee, yes, it sure does make us feel great as the caffeine gets to work, but once it starts wearing off not too long. Afterward, then we are still left feeling sluggish and foggy again – that’s when we reach for another cup, maybe even with a bit more sugar added this time to keep up with the day’s hectic schedule.
7 Energy-Boosting Foods That Are Better Than Coffee
If you truly do want to last all day and stay alert and ‘with it’, there are some other better ways than coffee to supercharge your day – there literally are high energy boosting healthy foods to stop you yawning before night time comes along.
Beneficial bananas
Bananas have plenty of vitamin C in them, plenty of fiber, as well as antioxidants and they have a lot of natural sugar in too, fructose, sucrose, and glucose – these are converted into energy in your blood and the high fiber helps the sugar to be absorbed slower, to give you the energy to last right through the day.
Super salmon
How does a smoked salmon and cream cheese bagel sound for breakfast? Well, it’s got the all-important omega-3 fatty acids which are perfect for brain health and energy production; let alone looking after your heart. Fish serves you protein to stave off those hunger pangs, giving you energy and crushing any of those post-carb yearnings that we all know about.
Lusty lemon water
Plenty of us don’t drink enough water, but some warm water with natural lemon juice is hydrating to the body and skin and has plenty of vitamin C added as well. Studies show that those who don’t have drink plenty of water in the day feel the tiredness and fatigue setting in more than those who do.
Great green tea
If you want to switch off the coffee and add a bit more zest to your life and diet, then green tea is for you. It has also got caffeine in, but far less than your cup of Joe. Green tea helps you concentrate too, filled with antioxidants and nutrients that can give you quick boost during your day.
Extraordinary eggs
Eggs are abundant in protein and iron, and that means you get real sustainable energy for a busy day. Eggs have a nutrient called choline in them too, excellent for the brain, the muscles, and metabolism.
Sensational smoothie
A smoothie with nuts is the ideal breakfast drink to start your day because it is full of minerals, vitamins, and fats. Furthermore, they are downright delicious! Filled with fiber too, to keep your blood sugar levels balanced and protein to keep you full for longer. Just the nuts stashed away in your desk at work can give you an energy boost if you haven’t got time for the smoothie. Check out some healthy delicious smoothies to make here.
Gorgeous Greek yogurt with some berries
To get the most out of your snack, just choose some low-fat Greek yogurt; staying away from the flavored one because they come with plenty of sugar added. For that extra sweetness, just add in some delicious fresh berries with a bit of honey to control the sweet tooth in you. And if you want to go the extra mile, you can toss over your yogurt some delectable crunch toppings such as granola, which contain the necessary fiber.
Energy that lasts all day long from natural foods
Coffee is a pretty amazing drink, that’s for sure. It’s no wonder it is the most popular drink in the world with over 400-billion cups consumed each year! But it has its drawbacks; ad excessive consumption will leave you dehydrated, cause headaches, and quick energy drops after drinking it. It needn’t be the go-to solution for your energy boost, there are way more nutritious and energy promoting options and delicious too; one that will have you jumping out your bed to face whatever comes your way!
Keto Salmon Patties (With Pork Rind)
This post may contain affiliate links which might earn us money. Please read my Disclosure and Privacy policies here
This Keto Salmon Recipe is going to be one you are going to love. Today you are going to learn how to make Keto Salmon Patties with pork rind!
Let’s begin!
What I love about this salmon recipe beside being keto friendly is that they are good for you, takes delicious, and are quick to make. This Keto-friendly recipe serves 8 patties.
How to Make Keto Salmon Patties
Ingredients for Keto Salmon Patties
So what are the ingredients to make salmon patties? To make these Keto salmon patties, you are going to need the following ingredients:
- Cans Pink Salmon
- Egg
- Small onion
- Fresh chives
- Pork rind
- Worcestershire sauce
- Garlic powder
- Salt and pepper
- Olive oil
- Unsalted butter
Now that have gathered all of your ingredients it is time to cook these salmon patties. Just follow the following steps:
Step 1 – Drain the salmon cans completely.
Step 2 – Place the salmon into a large mixing bowl.
Step 3 – Add chopped onions and egg to the mixing bowl.
Step 4 – Mix the pork rinds and chopped chives.
Step 5 -Add the Worcestershire sauce and garlic powder to the mixture.
Step 6 – Add the salt and pepper to taste.
Step 7 – Using your hands mix the mixture well.
Step 8 – Create 8 even patties.
Step 9 – Heat the olive oil and unsalted butter in a skillet over medium heat.
Step 10 – Add the patties once the skillet is hot and please be careful not to crowd the skillet.
Step 11 – Cook patties for about 7 minutes on each side. Make sure each side is brown sear.
Step 12 – Let the patties drain on a paper towel.
Step 13 – Serve with fresh sour cream or chopped herbs. (optional)
Your Keto Salmon Patties are done!
Now that you know how to make Keto Salmon Patties with Pork Rind print the exact measurements below.
Keto Salmon Patties
Ingredients
- 2 (14.75 oz.) Cans Pink Salmon
- 1 Egg beaten
- 1 Small onion finely chopped
- 2 tbsp. Fresh chopped chives
- ½ c. Pork rind finely crushed
- 2 Worcestershire sauce
- 1 Garlic powder
- Salt and pepper to taste
- 1 tbsp. Olive oil
- 2 tbsp. Unsalted butter
Instructions
- Drain two cans of pink salmon completely, and place them into a large mixing bowl.
- To the mixing bowl, add in 1 small chopped onion and 1 beaten egg.
- Mix in ½ cup of finely crushed pork rinds and 2 tablespoons of fresh chopped chives.
- Add in 2 teaspoons of Worcestershire sauce and 1 teaspoon of garlic powder, plus salt and pepper to taste.
- Use your hands to mix together all of the ingredients well.
- Form the mixture into 8 even patties.
- Heat 1 tablespoon of olive oil and 2 tablespoons of unsalted butter in a skillet over medium heat.
- Once the skillet is hot, add in the salmon patties in a single layer, careful not to crowd the skillet. You make have to use two skillets or cook the patties in two separate batches.
- Cook the patties for 5-7 minutes on each side, making sure to brown and sear each side well.
- Let the patties drain on a paper towel for a minute once removed from the skillet and serve with fresh sour cream or your choice of chopped herbs.
Christmas Morning Muffins Your Family Will Love!
This post may contain affiliate links which might earn us money. Please read my Disclosure and Privacy policies here
Looking for a Christmas Morning Muffin recipe? We have one here for that special early Christmas day treat. This recipe will sure make everyone in your family happy Christmas morning!
Christmas Morning Muffins
Yields: one dozen
INGREDIENTS
3 cups all purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) butter- softened at room temperature
1/4 cup honey
1/3 cup brown sugar
1/4 cup applesauce
1/3 cup molasses
1 large egg
2/3 cup milk
1/3 cup coarse bakery sugar
DIRECTIONS
Preheat oven to 350°. Line a 12 count muffin pan with paper muffin cups and set aside.
In a medium mixing bowl, add the flour, cinnamon, ginger, baking powder and salt. Whisk to combine and set aside.
In a large mixing bowl on low speed, mix together the softened butter, honey, brown sugar, applesauce and molasses. Add the egg and mix well to incorporate.
Add half of the dry ingredient mixture and half of the milk and stir well to combine. Add the remaining flour mixture and milk and stir until the muffin batter is completely wet.
Fill the lined cups 3/4 of the way with the muffin batter and generously sprinkle the coarse sugar on top of each one.
Bake for 25-30 minutes or until an inserted toothpick in the middle of a muffin comes out clean.
Allow to cool in the muffin pan for 5 minutes before transferring to a wire rack.
ENJOY!!
Christmas Morning Muffins
Ingredients
- 3 cups all purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) butter- softened at room temperature
- 1/4 cup honey
- 1/3 cup brown sugar
- 1/4 cup applesauce
- 1/3 cup molasses
- 1 large egg
- 2/3 cup milk
- 1/3 cup coarse bakery sugar
Instructions
- Preheat oven to 350°. Line a 12 count muffin pan with paper muffin cups and set aside.
- In a medium mixing bowl, add the flour, cinnamon, ginger, baking powder and salt. Whisk to combine and set aside.
- In a large mixing bowl on low speed, mix together the softened butter, honey, brown sugar, applesauce and molasses. Add the egg and mix well to incorporate.
- Add half of the dry ingredient mixture and half of the milk and stir well to combine. Add the remaining flour mixture and milk and stir until the muffin batter is completely wet.
- Fill the lined cups ¾ of the way with the muffin batter and generously sprinkle the coarse sugar on top of each one.
- Bake for 25-30 minutes or until an inserted toothpick in the middle of a muffin comes out clean.
- Allow to cool in the muffin pan for 5 minutes before transferring to a wire rack.
Love this recipe? Check out these Christmas recipes:
Mini-Pumpkin with Salted-Caramel Crunch Topping
This post may contain affiliate links which might earn us money. Please read my Disclosure and Privacy policies here
These little mini-pumpkin cheesecakes are a crowd favorite because they look almost as good as they taste! For a little extra “sparkle,” top each cheesecake with some pre-made salted-caramel crunch.
If you can’t find any in your local grocery store, you can order some online here:
You can also top with your favorite caramel sauce or some chopped nuts before serving. For a more minimalist approach, simply sprinkle a bit of pumpkin pie spice or cinnamon on top of the whipped cream.
Mini-Pumpkin with Salted-Caramel Crunch Topping
Ingredients to make Mini-Pumpkin with Salted-Caramel Crunch topping
For this mini pumpkin recipe, you are going to need:
For the whipped cream:
- heavy whipping cream
- vanilla extract
- real maple syrup
For the crust:
- crushed gingersnap cookies (approximately 25-30 cookies)
- unsalted butter
For the pumpkin cheesecake:
- cream cheese
- light brown sugar
- salt
- canned pumpkin (not pumpkin pie mix)
- Greek yogurt
- egg
- pure vanilla extract
- ground cinnamon
- ground nutmeg
- ground ginger
- ground cloves
Optional garnish:
- Salted Caramel Crunch (pictured)
- Caramel sauce
- Chopped nuts
Directions to Make Mini-Pumpkin
In a large glass bowl, blend 1 pint of heavy whipping cream and vanilla extract with a hand or immersion blender until it doubles in size and changes texture. Then, drizzle maple syrup into the bowl and continue blending until the mixture is light and fluffy. Set aside or place in refrigerator until ready to use.
Preheat oven to 350 degrees. Spray 24-cup mini muffin pan with non-stick cooking spray and set aside.
Put cookies in a large heavy-duty freezer bag and cover with a towel. Pound bag with a meat mallet or rolling pin until cookies are uniformly crushed into very small pieces. (This can also be done in a food processor).
Transferred crushed cookies to a glass bowl and add melted butter. Stir with a fork until thoroughly combined.
Note: Add a little more melted butter to hold cookie crumb mixture together, if necessary. However, do not add too much or the butter will compete with the flavor of the gingersnap crust.
Divide cookie crumb mixture into 24 equal parts and press into the bottom of each muffin cup firmly with your fingers to form a crust. Bake in preheated oven for 8 – 10 minutes. Remove from oven and set aside.
In a large mixing bowl, combine cream cheese, brown sugar, and salt with a hand-held mixer. Add pumpkin puree and Greek yogurt to cream cheese mixture and continue beating until combined.
Open egg in a separate bowl before adding to the cream cheese mixture. Then blend in vanilla, cinnamon, nutmeg, ginger, and cloves. Continue blending until all ingredients are thoroughly incorporated into the batter.
Evenly divide pumpkin cream cheese mixture between the 24 muffin-tin cups, placing on top of the pre-baked cookie crust. Fill each cup slightly higher than the edge of the pan.
Place muffin tin on center rack of oven and bake for 15 – 20 minutes, or until the tops are lightly browned and the pumpkin mixture has set. Remove from oven and cool completely before removing mini-cheesecakes from tin. Refrigerate for several hours or overnight before serving.
To serve, top with whipped cream and salted-caramel crunch or your favorite caramel sauce. If using homemade whipped cream, spoon it into a plastic sandwich bag and cut a small corner off one bottom side. Pipe onto individual mini-cheesecakes for greater control.
Mini-Pumpkin with Salted-Caramel Crunch Topping
Yield 24 mini cheesecakes
Ingredients
Ingredients:
Whipped Cream:
1-pint heavy whipping cream2 t. vanilla extract2 T. real maple syrup
Crust:
1 ½ c. crushed gingersnap cookies (approximately 25-30 cookies)2 T. unsalted butter, melted
Pumpkin Cheesecake:
8 oz. package cream cheese, room temperature1 c. light brown sugar, firmly packed1 t. salt3/4 c. canned pumpkin (not pumpkin pie mix)
1 T. Greek yogurt1 egg1 t. pure vanilla extract
2 t. ground cinnamon1 t. ground nutmeg1 t. ground ginger½ t. ground cloves
Optional garnish:Salted Caramel Crunch (pictured)Caramel sauceChopped nuts
Instructions
In a large glass bowl, blend 1 pint of heavy whipping cream and vanilla extract with a hand or immersion blender until it doubles in size and changes texture. Then, drizzle maple syrup into the bowl and continue blending until the mixture is light and fluffy. Set aside or place in refrigerator until ready to use.
Preheat oven to 350 degrees. Spray 24-cup mini muffin pan with non-stick cooking spray and set aside.
Put cookies in a large heavy-duty freezer bag and cover with a towel. Pound bag with a meat mallet or rolling pin until cookies are uniformly crushed into very small pieces. (This can also be done in a food processor).
Transferred crushed cookies to a glass bowl and add melted butter. Stir with a fork until thoroughly combined.
Note: Add a little more melted butter to hold cookie crumb mixture together, if necessary. However, do not add too much or the butter will compete with the flavor of the gingersnap crust.
Divide cookie crumb mixture into 24 equal parts and press into the bottom of each muffin cup firmly with your fingers to form a crust. Bake in preheated oven for 8 – 10 minutes. Remove from oven and set aside.
In a large mixing bowl, combine cream cheese, brown sugar, and salt with a hand-held mixer. Add pumpkin puree and Greek yogurt to cream cheese mixture and continue beating until combined.
Open egg in a separate bowl before adding to the cream cheese mixture. Then blend in vanilla, cinnamon, nutmeg, ginger, and cloves. Continue blending until all ingredients are thoroughly incorporated into the batter.
Evenly divide pumpkin cream cheese mixture between the 24 muffin-tin cups, placing on top of the pre-baked cookie crust. Fill each cup slightly higher than the edge of the pan.
Place muffin tin on center rack of oven and bake for 15 - 20 minutes, or until the tops are lightly browned and the pumpkin mixture has set. Remove from oven and cool completely before removing mini-cheesecakes from tin. Refrigerate for several hours or overnight before serving.
To serve, top with whipped cream and salted-caramel crunch or your favorite caramel sauce. If using homemade whipped cream, spoon it into a plastic sandwich bag and cut a small corner off one bottom side. Pipe onto individual mini-cheesecakes for greater control.
Keto Low Carb Buffalo Chicken Stuffed Tomatoes
This post may contain affiliate links which might earn us money. Please read my Disclosure and Privacy policies here
Let’s make Keto Low Carb Buffalo Chicken Stuffed Tomatoes today!
Friends, today you are going to learn how to make Buffalo Chicken Stuffed Tomatoes and you are going to love it! This recipe is Keto and Low-carb friendly so you don’t have to worry about carbs at all.
Let’s begin!
How to make Buffalo Chicken Stuffed Tomatoes
Before we begin to make this Buffalo Chicken Stuffed Tomatoes we need to gather our ingredients.
What are the ingredients to make Buffalo Chicken Stuffed Tomatoes?
For this recipe you are going to need:
- large tomatoes
- cooked chicken
- cream cheese
- Frank’s buffalo wing sauce
- celery stalks
- feta or blue cheese
Now, that we have gathered our ingredients let’s begin!
Follow this steps to make Keto Low Carb Buffalo Chicken Stuffed Tomatoes:
Step 1 – Remove the stem from the tomatoes.
Step 2 – Sliced the tomatoes about 3/4 of the way down into 6th. Enough to open them.
Step 3 – Heat the cream cheese and sauce in a saucepan over medium heat.
Step 4 – Mix well.
Step 5 – Add the celery and the chicken.
Step 6 – Mix well until chicken is coated.
Step 7 – Scoop the chicken mixture into the tomatoes.
Step 8 – Divide cheese and add over tomatoes.
Optional – Place under broiler for about 5 minutes.
Your Keto Low Carb Buffalo Chicken Stuffed Tomatoes is done!
Buffalo Chicken Stuffed Tomatoes Recipe
You have learned how easy and simple this recipe is now it is time to print the exact measurements.
Buffalo Chicken Stuffed Tomatoes Recipe
Delicious buffalo chicken stuffed tomatoes that is low-carb and keto-diet friendly.
Ingredients
- 4 large tomatoes
- 2 cups cooked chicken, shredded (I.e. rotisserie)
- 4 ounces cream cheese, softened
- ½ cup Frank’s buffalo wing sauce
- 2 celery stalks, diced
- 1/2 cup feta or blue cheese, crumbled
Instructions
Scoop out the stem of tomatoes.
Sliced tomatoes about ¾ of the way down into 6ths, just enough to open them.
In a saucepan, heat the cream cheese and sauce.
Mix until combined.
Fold in celery and then chicken.
Mix until chicken is well coated.
Scoop chicken mixture into tomatoes.
Divide cheese equally over tomatoes.
Notes
Optional, for a hot meal-
Place under broiler until heated, about 5 minutes.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 362Total Fat 25gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 10gCholesterol 114mgSodium 1170mgCarbohydrates 11gFiber 3gSugar 7gProtein 24g
This calculations might not be accurate, please speak with a licensed nutritionist for more information.
Brie and Dark Cherry Phyllo Bites Recipe
This post may contain affiliate links which might earn us money. Please read my Disclosure and Privacy policies here
Need a super easy appetizer for your next holiday gathering?
If you are then you need to check this recipe out. It is called Brie and Dark Cherry Phyllo Bites and it will be the talk of your next holiday gathering for sure!
This recipe is full of warm, melted Brie and of course sweet dark cherries! The dark cherries are enhanced slightly with maple syrup to give it a nice savory combination.
Add fresh thyme to each of these bites before baking and you will get some major flavor for sure!
How to make Brie and Dark Cherry Phyllo Bites
This recipe makes about 30 appetizers and the total preparation time is 15 minutes.
Gather all your ingredients!
- Brie
- frozen dark cherries
- real maple syrup
- frozen phyllo cups
Next, follow these steps.
Step 1 – Preheat oven to 350 degrees.
Step 2 – Line a rimmed baking sheet with parchment paper. Place phyllo cups on a sheet and add one piece of Brie to each cup. Top off each cup with an equal amount of chopped cherries and reserved juice.
Step 3 – Drizzle a little maple syrup over each up and place in preheated oven for 7 – 9 minutes, or until Brie is completely melted. While baking, make sure the phyllo cups do not burn.
Step 4- Remove from oven and serve warm.
Brie and Dark Cherry Phyllo Bites
Ingredients
8 oz. Brie, rind removed and cut into 30 small cubes
6 oz. frozen dark cherries, thawed and cut into small pieces, reserve juice 3 T. real maple syrup
30 frozen phyllo cups
Instructions
Preheat oven to 350 degrees.
Line a rimmed baking sheet with parchment paper. Place phyllo cups on a sheet and add one piece of Brie to each cup. Top off each cup with an equal amount of chopped cherries and reserved juice.
Drizzle a little maple syrup over each up and place in preheated oven for 7 – 9 minutes, or until Brie is completely melted. While baking, make sure the phyllo cups do not burn.
Remove from oven and serve warm.
Keto Recipe Stuffed Flank Steak
This post may contain affiliate links which might earn us money. Please read my Disclosure and Privacy policies here
This delicious Keto friendly Stuffed Flank Steak recipe is one of our favorite meals to make. You and your family are going to love it.
Let’s begin!
This rolled flank steak recipe is made in the oven and we use Feta cheese and olives we grew in our garden. Did we mention this recipe is also low carb too!
How to Make Stuffed Flank Steak
What are the ingredients for Keto Spinach, Feta, and Pine Nut Stuffed Flank Steak
To make this stuffed steak rolls recipe you are going to need the following ingredients:
- Flank steak
- Baby spinach
- Olive oil
- Small onion
- Cloves garlic
- Feta cheese crumbled
- Pine nuts
- Butcher twine or cotton string
Now that we have gathered all of our ingredients for this stuffed flank steak recipe it is time to make it. Remember we are using an oven for this recipe and
Read – Spinach and Provolone Stuffed Flank Steak
How to Cook Stuffed Flank Steak In The Oven
Follow these steps to make this stuffed flank steak recipe.
Step 1 – Preheat the oven to 350 degrees.
Step 2 – Use a large skillet and over medium-high heat the olive oil.
Step 3 – Once your olive oil is heated, add the onions and cook for about 2 – 3 minutes. Make sure the onions are brown and soften.
Step 4 – Add the garlic for about 30 seconds.
Step 5 – Add the spinach and stir until it is wilted.
Step 6 – Remove the mixture from the heat and let it cool for a few minutes.
Step 7 – In a small bowl, combine the mixture, feta cheese, and pine nuts.
Step 8 – Stir the steak filling until all ingredients are mixed together well.
Step 9 – Cut your flank steak in rectangular pieces that are about 3 inches by 5 inches long. Slice each piece of steak in half lengthwise, so that you split it into two separate 3×5 pieces of thin flank steak.
Step 10 – Place some filling on each piece of steak.
Step 11 – Carefully roll the steak away from you.
Step 12 – Secure the steak roll with butcher’s twine or cotton string.
Step 13 – Place the steak rolls on a baking rack or baking sheet.
Step 14 – Place in the oven for 30 minutes or until steaks are cooked to the desired temperature.
Your Stuffed Flank Steak is ready!
How to Freeze Stuffed Flank Steak
You can free these stuffed flank steak recipe. Follow the directions from steps 1 – 13 and using freezer bags place each individual wrap in one bag. Label and date the bags and place in your freezer. Now for this recipe, we love to use our vacuum sealer to freeze our stuffed flank steaks and they last for up to 6 months in our freezer.
Now for regular freezer bags use before 3 months.
Thaw in the refrigerator 24 hours before cooking.
Now that you have more information about this recipe it is time to print it with the exact measurements.
Click the print button below.
Keto Spinach, Feta and Pine Nut Stuffed Flank Steak
Ingredients
- 2 lbs. Flank steak
- 3 c. Baby spinach
- 1 tbsp. Olive oil
- ½ Small diced onion
- 3 Cloves garlic minced
- 4 oz. Feta cheese crumbled
- 1 oz. Pine nuts
- Butcher twine or cotton string
Instructions
Preheat the oven to 350 degrees.
Heat a tablespoon of olive oil over medium-high heat in a skillet.
Add the diced onion to the skillet and cook for 2-3 minutes until the onions begin to soften and brown.
Mix in the minced garlic for 30 seconds.
Toss in 3 cups of baby spinach, and stir to coat the spinach in the oil. Cook until the spinach has just wilted.
Remove the onion mixture from the stove and allow it to cool for a few minutes.
In a small mixing bowl, combine the crumbled feta cheese and the pine nuts.
Add in the onion and spinach mixture, and stir to combine the ingredients well. This will be your filling for the steak.
Cut rectangular pieces of flank steak that are about 3 inches by 5 inches long. Slice each piece of steak in half lengthwise, so that you split it into two separate 3x5 pieces of thin flank steak.
Place some filling along the top of each piece of steak. Carefully roll the steak away from you with the filling wrapped inside. Secure the steak roll closed with some butcher’s twine or cotton string.
Place the steaks on a baking rack or baking sheet, and place in the oven for 30 minutes or until the steak is cooked to your desired temperature.
Read – Rockin’ Chimichurri Steak Tacos
Your turn: You read how to make Spinach, Feta and Pine Nut Stuffed Flank Steak what are your thoughts about it? Share it with us!
Keto Breakfast: Eggs and Chorizo Recipe
This post may contain affiliate links which might earn us money. Please read my Disclosure and Privacy policies here
Taking this Keto adventure and wanted to share with you this amazing Keto Eggs and Chorizo recipe you are going to love.
The best thing about this Keto breakfast chorizo recipe is that you can freeze it for later!
Let’s begin.
How to Make Eggs and Chorizo Muffin Recipe
Eggs and Chorizo Recipe Ingredients
First, we need to gather all of our ingredients.
- Large eggs
- Oregano
- Dried minced onions
- Fresh parsley or cilantro
- Salt and pepper to taste
- 1 chorizo link
- Cheese (we used pepper jack cheese for this recipe)
- Cupcake pan
How to Cook Eggs and Chorizo
To make this delicious and super easy eggs and chorizo muffin recipe just follow these simple steps below.
Step 1 – Preheat your oven to 350 degrees Fahrenheit.
Step 2 – Finely chop your chorizo.
Step 3 – Combine all ingredients except the chorizo and the cheese into a large bowl.
Step 4 – Grease your cupcake pan.
Step 5 – Add the egg mixtures to the cupcake pan.
Step 6 – Top each cavity with a layer of chorizo and cheese.
Step 7 – Place cupcake pan into the oven.
Step 8 – Back for about 15 to 18 minutes until eggs are done.
Your Keto Eggs and Chorizo Muffins are done!
How to freeze this eggs and chorizo recipe.
Let the muffins cool for about 25 minutes. Insert the cooled egg and chorizo muffins into a freezer bag and place inside your freezer.
To eat your frozen chorizo and egg muffin simply heat up inside a microwave for about 45 seconds.
Now it is time to print your Keto Eggs and Chorizo Recipe with the exact measurements.
Keto Eggs and Chorizo Recipe
Yield 12 muffins
Ingredients
- 12 Large eggs
- 1 teaspoon of oregano
- ½ teaspoon of minced dried onions
- salt and pepper (as desired)
- 1 tablespoon of freshly chopped parsley or cilantro
- 1 chorizo link, finely chopped
- ½ cup of shredded pepper jack cheese
Instructions
- Preheat oven 350 degrees Fahrenheit.
- In a large bowl add all ingredients, except for chorizo and cheese.
- To a well-greased cupcake pan, add in an even layer of egg mixture to each cavity. Top with an even layer of chorizo and cheese.
- Bake for 15-18 minutes, or until eggs are set in the center.