cc cream for men

KETO BROCCOLI CASSEROLE WITH HAM & CHEESE 

This simple Keto Broccoli Casserole with Ham & Cheese is a satisfying and comforting low-carb meal that the whole family will enjoy! Made with four types of cheese and loaded with healthy fats, it’s sure to keep you full and satisfied.

INGREDIENTS

  • 6 cups broccoli florets, steamed
  • 2 tbsp butter, melted
  • 6 oz cream cheese, softened
  • 1 cup heavy whipping cream
  • 2 tsp sour cream
  • ¾ tsp onion powder
  • ¾ tsp garlic powder
  • ½ tsp paprika
  • ½ tsp dry mustard powder
  • ¼ tsp pepper
  • 2 tbsp Parmesan cheese
  • ½ cup Gruyere cheese (about 8 oz.), packed
  • 1 ½ cups shredded cheddar cheese, packed
  • 2 ½ cups diced smoked ham (small cubes)
  • Parsley for garnish

INSTRUCTIONS

  • Preheat the oven to 400°F and grease a 9×13″ casserole dish.
  • Steam the broccoli until it’s al dente (slightly crunchy).
  • In a large bowl, blend the softened cream cheese and melted butter until smooth. Then whisk in the heavy whipping cream and sour cream.
  • Stir in the onion powder, garlic powder, paprika, mustard powder, pepper, Parmesan, Gruyere, and ¾ cup of the shredded cheddar.
  • Drain the broccoli and ham thoroughly before adding them to the mixture. Stir to combine.
  • Pour the mixture into the prepared casserole dish.
  • Sprinkle the remaining shredded cheddar on top, then garnish with parsley.
  • Bake for 25-30 minutes, or until the top is golden and bubbly.
  • Let the casserole sit for 10 minutes before serving to allow it to cool and thicken.

CREAMY JAMAICAN RASTA PASTA

This creamy Jamaican Rasta Pasta is a flavorful one-skillet dish featuring bold jerk spices and a luscious, velvety sauce—all without the meat!

INGREDIENTS

For the Pasta:

  • 1 (16 oz.) package organic penne pasta (or your favorite short-cut pasta; see Notes for a gluten-free option)
  • 1 tablespoon extra virgin olive oil

For the Sauce:

  • 1 tablespoon extra virgin olive oil
  • 4 garlic cloves, minced
  • 2 medium bell peppers, chopped (use a mix of colors for a vibrant dish)
  • 2 fresh thyme sprigs
  • 2 tablespoons organic all-purpose flour
  • 1 teaspoon smoked paprika
  • 1 teaspoon sea salt
  • 1-2 tablespoons jerk seasoning (adjust to taste)
  • 1 Scotch bonnet pepper or habanero (optional, for extra heat)
  • 1 ½ cups organic heavy cream (see FAQ for a vegan option)
  • 1 ¼ cups organic vegetable broth
  • 2 tablespoons white cooking wine (or substitute with extra vegetable broth)
  • 1 cup freshly grated Parmesan cheese (or Mild/Sharp Cheddar)

INSTRUCTIONS

Step 1: Cook the Pasta

  • Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente (about 6-8 minutes).
  • Drain and toss with 1 tablespoon olive oil to prevent sticking. Set aside.

Step 2: Prepare the Sauce

  • In a large (12-inch) skillet over medium heat, heat 1 tablespoon olive oil. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
  • Stir in the chopped bell peppers and optional Scotch bonnet, cooking until softened, about 3-4 minutes.
  • Sprinkle in the flour, smoked paprika, jerk seasoning, and sea salt, stirring well to coat the vegetables.
  • Gradually whisk in the heavy cream, vegetable broth, and white cooking wine, ensuring a smooth, lump-free consistency.
  • Add the thyme sprigs and reduce heat to low. Let the sauce simmer for 3-4 minutes, allowing it to thicken while the flavors meld.
  • Stir in the grated Parmesan cheese until fully melted and the sauce is rich and creamy.

Step 3: Assemble & Serve

  • Add the cooked pasta to the skillet, tossing until fully coated in the sauce.
  • Remove from heat, discard the thyme sprigs, and serve immediately.
  • Garnish with chopped scallions and enjoy on its own or alongside your favorite protein.

Bon Appétit!

Let me know if you’d like any adjustments!