Zucchini Bread Breakfast Pizza

Breakfast Upside Down Cake

1 . Heat olive oil in a large skillet over medium heat. Add potatoes, red bell pepper, garlic and onion, and cook, stirring occasionally until potatoes are tender. Cover the pan with a lid for faster cooking.

2 . Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of an 8 or 9 inch cake pan with parchment paper. Set aside.

3 . Fry bacon in a skillet over medium heat, or cook in the microwave, until crisp. Drain, crumble and set aside. Sprinkle the cheese in the bottom of the prepared pan. Sprinkle bacon crumbles evenly over the cheese. Scoop the potato mixture into the pan so it is evenly distributed. Whisk together eggs and milk with a fork, and season with a little salt and pepper. Pour evenly over the food in the pan.

4 . Bake for 20 minutes in the preheated oven, just until the egg is set. Remove from the oven and run a knife around the outer edge. Flip onto a serving plate, and remove the parchment paper. Serve and enjoy.

Romaine Salad with Orange and Olives

1 . Whisk together olive oil, orange juice and vinegar in a small bowl. Season with salt and pepper and set aside.

2 . Cut orange sections in half and add to a large bowl along with romaine lettuce, arugula, olives, and red onion. Toss until well combined.

3 . Drizzle half the dressing over the salad and toss to combine. Garnish with pine nuts. Serve the remaining dressing on the side to be used at the table.

Black Bean and Rice Burritos

1 . Bring water and rice to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.

2 . Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Cook and stir onion and garlic in melted butter until onion is translucent, 5 to 6 minutes. Add remaining 1 tablespoon butter and let melt. Stir in chili powder, paprika, cumin, black pepper, cayenne pepper, cloves, and nutmeg; cook, stirring often, for 2 more minutes.

3 . Stir in black beans and tomato sauce, then bring to a simmer. Reduce the heat to low and cook until flavors blend, about 10 minutes. Remove from the heat and stir in cilantro. Let sit until cilantro wilts, about 5 minutes.

4 . Fill warm tortillas with bean mixture and rice.

Tomato Chicken Skewers

1 . Soak 8 wooden skewers in a bowl of cold water for 30 minutes to prevent them from burning during cooking.

2 . Stir together tomato paste, honey, Worcestershire sauce, and rosemary in a large bowl. Add chicken pieces and stir to coat evenly.

3 . Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to medium heat.

4 . Thread chicken pieces and cherry tomatoes alternately onto the skewers and place on a broiler rack.

5 . Spoon over any remaining glaze and cook under the preheated hot broiler, turning occasionally, until the chicken is no longer pink at the bone and the juices run clear, 8 to 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

6 . Transfer to a serving plate and garnish with sprigs of fresh rosemary.

Beet salad with beef

1 . I used a Zepter pot and steamer to make this dish.

2 . Wash and peel the beets and place them in a Zepter pan. Pour in one spoonful of water.

3 . Wash the beef, rub it with a little pepper, put it in the Zepter steamer and cover it.

4 . Set the design on the stove, turn on the medium heat. When the thermocontroller arrow reaches the green field, switch to minimum heat and cook for 20 minutes. Cover the finished beef with foil and cool.

5 . Wash and dry the rucola and arrange on plates.

6 . Cut the beef into small pieces and place on the salad.

7 . Add slices of beet.

8 . Slice the fresh cucumbers and add to the salad.

9 . Drizzle the salad with olive oil, add pine nuts if desired.

Fuzzy Navel Sauce

1 . Place the 5 peeled and pitted peaches into an electric blender with white sugar and brown sugar; process until smooth.

2 . Pour puree into a medium saucepan. Stir in orange juice concentrate. Heat over medium heat just to boiling, stirring constantly. Remove from heat. Stir in sliced peaches, triple sec, and peach schnapps. Serve warm.

Applesauce Custard Pie

1 . Preheat oven to 425 degrees F (220 degrees C).

2 . In a medium mixing bowl combine butter or margarine, sugar, and eggs. Beat until smooth. Add applesauce and vanilla. Mix thoroughly.

3 . Pour custard mixture into pie shell. Sprinkle top lightly with cinnamon.

4 . Bake in preheated oven for 30 to 40 minutes or until set in center.

Keto Crème Brûlée

1 . Preheat the oven to 325 degrees F (165 degrees C).

2 . Whisk egg yolks and vanilla extract in a bowl until combined.

3 . Pour heavy whipping cream and 1 tablespoon sweetener into a saucepan; heat, whisking continuously, over medium heat until it starts to simmer. Remove from heat; gradually add egg yolk mixture, whisking continuously, until well combined.

4 . Divide mixture evenly between 4 ramekins and place them in a glass baking dish; pour in enough hot water to come halfway up the sides of the dish.

5 . Bake in the preheated oven on the middle rack until set, about 30 minutes.

6 . Sprinkle 1 tablespoon sweetener over each crème brûlée. Use a culinary torch to heat sweetener until caramelized, about 30 seconds. Refrigerate until set, about 10 minutes.

Ramen Coleslaw

1 . Preheat the oven to 350 degrees F (175 degrees C).

2 . Combine cabbage, green onions, and crushed ramen noodles in a large salad bowl; set aside.

3 . Spread almonds and sesame seeds evenly onto a baking sheet.

4 . Bake in the preheated oven until lightly browned, about 10 minutes.

5 . Meanwhile, make dressing: Whisk together vinegar, oil, sugar, salt, pepper, and seasoning packet in a medium bowl.

6 . Pour dressing over cabbage mixture; toss to coat evenly. Sprinkle with toasted almonds and sesame seeds.

Denise Salad Number One

1 . In a large bowl, combine arugula, oranges, onion, tomatoes and yellow peppers. Toss with dressing of your choice. Top with sunflower seeds, goat cheese and avocados.

Antipasto Salad

1 . Combine Genoa and soppressata salamis, provolone, mozzarella, tomatoes, and artichokes in a bowl. Slice roasted red peppers and add them to the bowl with about 3 tablespoons juice from the red pepper jar. Mix in chopped olives.

2 . Drizzle olive oil over salami mixture, followed by red wine vinegar. Season with pepper. Mix thoroughly. Store in the refrigerator until serving time.

3 . Before serving, tear fresh basil leaves into bite-sized pieces and fold them into salad.

Slow Cooker Steak Salad with Cilantro Lime Dressing

1 . Rub steak with olive oil and steak seasoning. Place in a slow cooker and cover. Cook on Low until tender, about 8 hours.

2 . Remove steak and let cool slightly. Slice or pull apart with forks.

3 . Toss romaine, corn, avocado, mini peppers, and tomatoes together in a large bowl.

4 . Blend yogurt, cilantro, lime juice, and salt in a food processor or blender until smooth.

5 . Place steak pieces onto the salad and drizzle dressing on top.