Low Carb Crustless Pizza Bowl
Ingredients:
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1 lb ground Italian sausage
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1 cup bell peppers, sliced
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1 cup mushrooms, sliced
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1 cup sugar-free marinara sauce
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2 cups shredded mozzarella cheese
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½ cup black olives, sliced
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1 tsp Italian seasoning
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¼ tsp red pepper flakes (optional)
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Fresh basil for garnish
Instructions:
Preheat & Cook Sausage:
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Heat a skillet over medium heat.
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Cook the Italian sausage until browned and fully cooked. Drain excess grease.
Sauté Veggies:
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Add bell peppers and mushrooms to the skillet.
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Cook for 3–4 minutes until softened.
Assemble the Bowl:
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In an oven-safe bowl, spread a layer of marinara sauce.
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Add the cooked sausage and sautéed veggies.
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Sprinkle Italian seasoning and red pepper flakes.
Cheesy Perfection:
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Top with shredded mozzarella cheese and black olives.
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Place under the broiler for 3–5 minutes until the cheese is bubbly and golden brown.
Garnish & Serve:
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Remove from the oven, garnish with fresh basil, and enjoy!
Bonus Tip: Customize with your favorite low-carb toppings like pepperoni or jalapeños!
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Mediterranean Egg Muffins with Sun-Dried Tomatoes & Kalamata Olives 
These protein-packed, Mediterranean-inspired egg muffins are perfect for meal prep, breakfast on the go, or a healthy snack!
Ingredients (Makes 12 muffins, Serves 6)
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6 large eggs
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¼ cup (60g) crumbled goat cheese (or vegan feta)
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2 tablespoons (30g) chopped sun-dried tomatoes (oil-packed, drained)
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2 tablespoons (20g) sliced kalamata olives
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¼ cup (25g) chopped baby spinach
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¼ teaspoon salt (adjust to taste)
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¼ teaspoon black pepper
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¼ teaspoon dried oregano (optional)
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¼ teaspoon garlic powder (optional)
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1 tablespoon milk (dairy or non-dairy, optional for fluffier eggs)
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Olive oil or cooking spray (for greasing the muffin tin)
Instructions
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Preheat the Oven
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Preheat your oven to 350°F (175°C).
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Lightly grease a 12-cup muffin tin with olive oil or cooking spray.
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Prepare the Egg Mixture
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In a large bowl, whisk the eggs with salt, pepper, oregano, garlic powder, and milk (if using).
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Stir in the chopped spinach, sun-dried tomatoes, kalamata olives, and crumbled goat cheese.
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Fill the Muffin Tin
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Evenly divide the egg mixture among the 12 muffin cups, filling each about ¾ full.
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Bake the Egg Muffins
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Place the muffin tin in the oven and bake for 18-22 minutes, or until the eggs are set and slightly golden on top.
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A toothpick inserted in the center should come out clean.
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Cool & Serve
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Let the muffins cool for a few minutes before carefully removing them from the tin.
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Serve warm, or let them cool completely for easy storage.
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Storage & Meal Prep Tips
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Refrigerate: Store in an airtight container for up to 4 days. Reheat in the microwave for 20-30 seconds.
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Freeze: Place cooled muffins in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge and reheat before serving.
Serving Suggestions
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Pair with fresh avocado, Greek yogurt, or a slice of whole-grain toast.
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Enjoy as a protein-packed snack or breakfast on the go!
Would you like any modifications, like making them dairy-free or adding more veggies?
Cheeseburger Soup
Why You’ll Love This Recipe
- Cheeseburger-Inspired Magic : All the flavors you love about a cheeseburger, but in soup form—perfect for slurping!
- Hearty & Filling : Loaded with protein, potatoes, and veggies, it’s a complete meal in one bowl.
- Easy One-Pot Recipe : Minimal cleanup and maximum flavor—it’s a win-win!
- Customizable : Add your favorite toppings like bacon, pickles, or jalapeños for extra flair.
- Kid-Friendly : Even picky eaters will devour this creamy, cheesy soup.
Ingredients You’ll Need
Serves 6–8
For the Soup:
- 1 lb ground beef
- 1 medium onion , diced
- 2 carrots , diced
- 2 celery stalks , diced
- 3 cups diced potatoes (about 3 medium potatoes, peeled if desired)
- 4 cups chicken broth
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper , to taste
For the Cheese Sauce:
- 2 cups shredded cheddar cheese
- 1/2 cup milk (optional, to thin the cheese sauce if needed)
For Toppings:
- Diced pickles
- Shredded lettuce
- Chopped tomatoes
- Crumbled cooked bacon
- Green onions , sliced
Step-by-Step Instructions
Step 1: Cook the Beef and Veggies
- In a large pot or Dutch oven, brown the ground beef over medium heat until fully cooked. Drain any excess grease.
- Add the diced onion, carrots, and celery to the pot. Cook for 5–7 minutes , stirring occasionally, until the veggies soften.
Step 2: Simmer the Soup
- Stir in the diced potatoes, chicken broth, garlic powder, onion powder, salt, and pepper. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 15–20 minutes , or until the potatoes are tender.
Step 3: Make the Cheese Sauce
- In a small saucepan, melt the shredded cheddar cheese over low heat, stirring constantly to prevent clumping. If the cheese sauce is too thick, stir in a splash of milk to thin it out.
Step 4: Combine and Creamify
- Once the potatoes are tender, stir the heavy cream into the soup for a rich, creamy texture.
- Gradually stir in the melted cheese sauce, mixing well to combine. Taste and adjust seasoning as needed.
Step 5: Serve
- Ladle the soup into bowls and top with your favorite cheeseburger-inspired toppings: diced pickles, shredded lettuce, chopped tomatoes, crumbled bacon, and green onions.
- Serve hot with crusty bread or burger buns on the side for dipping!
Why This Recipe Works
- Ground Beef Base : The savory beef adds depth and richness, just like a classic cheeseburger.
- Creamy Texture : The combination of heavy cream and melted cheese creates a velvety, indulgent soup.
- Topping Perfection : Adding fresh toppings at the end mimics the crunch and freshness of a real cheeseburger.
Variations to Try
- Spice It Up : Add diced jalapeños or a dash of hot sauce for a spicy kick.
- Gluten-Free Option : Use gluten-free broth and ensure your toppings (like bacon) are GF-friendly.
- Veggie Twist : Swap the ground beef for plant-based crumbles or lentils for a vegetarian version.
- Loaded Version : Stir in cooked bacon bits or sautéed mushrooms for extra flavor.
- Cauliflower Swap : Replace the potatoes with cauliflower for a low-carb alternative.
Tips for Success
- Grate Your Own Cheese : Pre-shredded cheese often contains anti-caking agents that can make the sauce grainy. Freshly grated cheese melts smoother.
- Don’t Boil the Cheese : Stir the cheese sauce over low heat to avoid separation or clumping.
- Storage : Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or milk to loosen the consistency.
Serving Suggestions
- Romantic Touch : Garnish with a sprinkle of smoked paprika or fresh parsley for elegance.
- Brunch Staple : Serve alongside breakfast sandwiches or omelets for a brunch twist.
- Party Platter : Pair with sliders, fries, or a salad bar for a fun “build-your-own” theme.
Final Thoughts
This Cheeseburger Soup is a celebration of comfort food flavors, offering a dish that feels indulgent yet wholesome. With its creamy texture, savory beef base, and customizable toppings, it’s a recipe that’s sure to impress whether you’re cooking for a special occasion, a casual meal, or simply craving something warm and satisfying.
Your turn! Have you ever made a soup inspired by a classic dish before? Share your favorite variations or serving ideas below. 
