Page 9 of 27

Italian Sausage Salad

Peggy Leave a comment

This delightfully tasty salad was what we had for lunch today.  It was filling yet light.  I was out of my homemade Italian sausage so I had to use some commercial from Sam’s I had in the freezer.  This is the time of year we like to eat light like this for lunch.  Too hot in Central Texas to be cooking at noon time. 🙂  This recipe is suitable for all phases of Atkins.

Many more delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, Volume 8, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself.  Volume 8 is almost completely comprised of my recipes! But George Stella and Jennifer Eloff are also including several tasty new delights to try in this latest Volume 8! You’ll LOVE these delicious recipes, so order yours (Volume 8 or ANY of our cookbooks) from Amazon  or our direct order site: amongfriends.us/order.php.  For a limited time, there is free shipping if you order 2 or more cookbooks on the same order.  Remember, they make GREAT birthday or holiday gifts!If you’ve already purchased a book, take a moment and drop by the our Amazon page and  leave your personal review on the latest book.  Inquiring minds want to know. 🙂

INGREDIENTS:

2 links Italian sausage

4 c. fresh raw baby spinach leaves

2 oz. red onion, sliced as thin as possible

1 Roma tomato, cut into pieces

6 black olives, cut into halves

¼ c. my Shawarma Mayo Salad Dressing

2 T. shredded Parmesan cheese

Dash each coarse black pepper and salt

DIRECTIONS:  Place 2 cups spinach leaves on each of two serving plates.  Sliver up the onion and sprinkle evenly over both salads.  Slice and add half the olives to each plate.  Cut the tomato into wedges and those in half and add half of the tomato to each plate.  Sprinkle 1 T. shredded Parmesan atop each salad.  Set aside for now.  Brown the sausage links in a skillet over medium-high head until fully done. Slice them and place slices on each of the salads equally.  Drizzle half the salad dressing on top of each salad and serve at once, allowing each person to salt and pepper to their taste at table.

NUTRITIONAL INFO:   Makes two servings, each contains:

642 calories, 62.1 g fat, 9.2 g carbs, 2.45 g fiber, 6.75 g NET CARBS, 23.25 g protein, 845 mg sodium

Sausage Alfredo Pizza

Peggy Leave a comment

I love a very simple pizza and this one fits that description.  Sometimes too many toppings is just too “busy” with flavors.  With a bit of Alfredo sauce from a jar, you can pull together this quick and tasty pizza.  It is not as heavy and rich as Alfredo pasta dishes usually are, which pleased me greatly.  This pizza is not suitable until you reach Phase 2 Atkins.   It will fit other Keto diets if the numbers will keep you within your daily limits.

INGREDIENTS:

1 recipe my Gluten-Free Pizza Crust

6 oz. pork bulk breakfast sausage

1 tsp. fennel seed, crushed

¼ c. parsley chopped

½ tsp. dried oregano (I used 2 T. fresh leaves, chopped)

Dash crushed red pepper flakes

½ c. Bertolli white Alfredo sauce

2 c. shredded mozzarella cheese

4 oz. canned mushroom slices, drained (use slivered bell pepper if not a fan of mushrooms)

DIRECTIONS:  Make the crust dough per that recipe’s instructions.  Pop into 350º oven and bake 10 minutes or until very lightly browned only.  Remove and set aside.  While it is baking you can brown the sausage in a skillet over medium-high heat with the fennel, parsley, oregano and red pepper flakes.  Turn off heat as soon as it is no longer pink (drain off any excess grease if needed).  Next spoon the Alfredo sauce thinly over the entire crust with the back of a spoon.  Sprinkle on half the mozzarella cheese.  Evenly sprinkle the sausage over the pizza and top off with the mushroom slices.  Sprinkle the remaining mozzarella on top and pop into 350º oven for about 15 more minutes to melt the cheeses and finish browning the crust.  Serve with a nice green salad for a complete meal.

NUTRITIONAL INFO:  Makes 8 slices, each contains:

319.3 calories, 23.9 g fat, 5.60 g carbs, 2.08 g fiber, 3.52 g net carbs, 20.2 g protein, 387 mg sodium

Pork in Parsley-Bacon Cream

Peggy Leave a comment

This tasty creation was simple yet had a very sophisticated sauce we both just loved.  This dinner can be ready in about 45 minutes and really delivers on flavor.  If still on Atkins Induction, you will have to omit the wine.  Paleo followers will want to use coconut milk in lieu of the cream.  This is suited, as written, for all other phases of Atkins and Keto diets if this will fit your daily nutritional limits.

Many more delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS Volume 8, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself.  Volume 8 is almost completely comprised of my recipes! But George Stella and Jennifer Eloff are also including several tasty new delights to try in this latest Volume 8! You’ll LOVE these delicious recipes, so order yours (Volume 8 or ANY of our cookbooks) from Amazon  or our direct order site: amongfriends.us/order.php.  For a limited time, there is free shipping if you order 2 or more cookbooks on the same order.  Remember, they make GREAT birthday/holiday gifts!

INGREDIENTS:

1 lb. pork chops or steaks, cut into 3 portions, deboned

2 thick slices bacon (2.5 oz), chopped

3/4 c. parsley, chopped

½ c. mushrooms, canned with liquid

¼ tsp. coarse black pepper

4 oz. white wine (I used Chardonay)

3/4 c. heavy cream

¼ tsp. onion powder

DIRECTIONS:   Brown bacon over high and remove to paper towel.  Debone pork and pound with a meat tenderizer.  Lightly pepper the pork pieces and brown in bacon fat in skillet over high heat.  Remove meat to a plate.  Lower heat to medium and add back the bacon to the skillet.  Chop and add the parsley to pan.  Also add in mushrooms (with juice from can), wine, rest of black pepper and onion powder.  Simmer sauce on low heat until it begins to thicken a bit (about 5 minutes).  Set browned pork on top of sauce in skillet and lower heat to lowest setting possible.  Cook until meat is done or around 15-20 inutes.  Plate and with your favorite veggie side, spooning 1/3 of the parsley-mushroom-bacon sauce over each portion.

NUTRITIONAL INFORMATION:   Makes 3 servings, each contains:

733 calories, 54 g fat, 5.23 g carbs, 1.16 g fiber, 4.o7 g NET CARBS, 47.3 g protein, 940 mg sodium.

Eggs with Sausage-Mushroom “Salsa”

Peggy Leave a comment

Another tasty creation with my Sofrito sauce for breakfast today.  The hubs and I loved this one!  Man, I love that Sofrito on everything I’ve tried it on! I know everyone doesn’t like mushrooms, so I would suggest perhaps red bell pepper instead.  That is sweet enough as to not mask the Sofrito, but rather complement it.  Other veggies might not do so well here.   This recipe is suitable for all phases of Atkins, Keto plans and primal/paleo as well.

Many more delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself.  Volume 8 is almost completely comprised of my recipes! But George Stella and Jennifer Eloff are also including several tasty new delights to try in this latest Volume 8! You’ll LOVE these delicious recipes, so order yours (Volume 8 or ANY of our cookbooks) from Amazon  or our direct order site: amongfriends.us/order.php.  For a limited time, there is free shipping if you order 2 or more cookbooks on the same order.  Remember, they make GREAT birthday or holiday gifts!

INGREDIENTS:

4 eggs, beaten (I used extra large)

1 T. unsalted butter

3 oz. sliced smoked sausage

4 large mushrooms sliced

1 T. my Sofrito sauce

Dash onion powder

VARIATION:  Substitute red bell pepper for the mushrooms

DIRECTIONS:  In a medium skillet lightly brown the sausage slices over medium-high heat.  Add mushrooms and saute until they are no longer opaque.  Add the Sofrito sauce, stir well and remove from heat.  In a small bowl, beat the eggs with the onion powder.  Melt the butter in a separate skillet and scrambled the beaten eggs until done to your liking.  Spoon onto platter and spoon the sausage-mushroom “salsa” down the center of the eggs.  Serve at once and delight your taste buds.

NUTRITIONAL INFO:   Makes 2 servings, each contains:

407 cals, 32.3 g fat, 3.85 g carbs, 0.60 g fiber, 3.25 g NET CARBS, 26 g protein, 808 mg sodium

Steak & Mushroom “Pies”

Peggy Leave a comment

I wanted something that would incorporate a half recipe of pastry I had in the freezer.  My ground beef/ground pork combo turned into this delicious dish!  All-in-all, pretty simple and they cooked fast.  We both LOVED these!  This dish is not suitable for Atkins Induction unless you prepare it without the crust on top.   Then it’s a tasty bunless burger!  To lower calories and fat grams, reduce cheese in each (or eliminate entirely).

Many more delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself.  Volume 8 is almost completely comprised of my recipes! But George Stella and Jennifer Eloff are also including several tasty new delights to try in this latest Volume 8! You’ll LOVE these delicious recipes, so order Volume 8 (or ANY of our cookbooks) from Amazon  or our direct order site: amongfriends.us/order.php.  For a limited time, there is free shipping if you order 2 or more cookbooks on the same order.  Remember, they make GREAT birthday or holiday gifts!

INGREDIENTS: 

1 lb. ground sirloin or chuck (I use 90% lean)

½ lb. ground pork

½ tsp. my Montreal Steak Seasoning

9 large mushrooms, sliced

3 oz. onion, sliced

2 T. parsley, chopped

2 T. bacon grease

½ c. heavy cream

Several shakes each salt and black pepper

4 slices Swiss cheese (or other white cheese of your choice)

½ recipe my “Flour” Pie Crust

VARIATIONS:  Use all beef, or use all ground pork, or use ground lamb.

DIRECTIONS:  Using your hands or a fork, in a medium bowl, mix the two meats  together in a bowl with the Montreal spice mix.  You will need a 9 x 13 or larger baking pan (I used metal).  Divide the meat mixture into 4 equal portions and shape into a thick patty on the baking pan.  Using your fingers, make a large “well” in the middle for your filling (shape it like a meat “bowl”, in other words).  The “walls” of mine were about 3/4″ tall.   Set aside for now.

Slice the onions and quickly saute in the bacon grease over medium high heat until translucent.  Add the mushrooms and continue to saute until those are also slightly translucent.  Add parsley, salt and pepper and stir.  Add cream and simmer a few minutes to allow it to slightly thicken up.  Turn off heat.  Spoon 1/4 of the mushroom/onion mixture into each meat “well”.  Top each portion with 1 slice of the cheese, torn as needed to fit inside the depression in the meat.  Set aside for a few minutes while you make the crust “hat”.

Preheat oven to 350º.  Mix up the pie crust by that recipe’s instructions (linked above). Save 1/2 of the pie dough for some other use, as you will only need half of it here.  I freeze the leftover portion of dough in a sandwich baggie for up to a month.  Divide the remaining half of the dough into four equal balls.  Roll each ball between two sheets of plastic wrap just until it is the size of your meat “pies” in size.  Remove the top plastic and lay each “cap” of dough atop one of your mushroom-filled meat pies.  Pop pan into hot 350º oven for about 30 minutes or until lightly brown on top as shown in the photo.  Meat should be thoroughly done by then.  Serve at once with a green veggie or salad.

NUTRITIONAL INFO:  Makes 4 meat “pies”, each contains:

744 calories, 57 g fat, 14.8 g carbs, 8.82 g fiber, 5.98 g NET CARBS, 51 g protein, 415 mg sodium

Pizza Muffins

Peggy Leave a comment

Had an idea today for using up some pepperoni and mozzarella cheese that had been in my freezer about as long as I care to freeze them.  These were constructed using my Fluffy Biscuits dough for the bottom part of the muffin.  I was concerned whether they would cook thoroughly in the center, but they DID get done and came out simply delicious.  My husband said he would have preferred regular pizza sauce over the thin tomato slices, but this was a quickie dinner and I had no pizza sauce made up (or bottled low-carb sauce in the pantry).  I actually prefer the fresh tomato better as I find it less heavy. 🙂  We will be making these again I’m sure!  They are not suitable for Induction.  Use all Jennifer’s homemade bake mix for a gluten free version.

Many more delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself.  Volume 8 is almost completely comprised of my recipes! But George Stella and Jennifer Eloff are also including several tasty new delights to try in this latest Volume 8!  You’ll LOVE these delicious recipes, so order yours (Volume 8 or ANY of our cookbooks) from Amazon  or our direct order site: amongfriends.us/order.php.  For a limited time, there is free shipping if you order 2 or more cookbooks on the same order.  Remember, they make GREAT birthday or holiday gifts!

INGREDIENTS:

1 recipe my Fluffy Biscuits batter

6 slices mozzarella cheese, cut into quarters

12 slices pepperoni

1½ Roma tomatoes

5 oz. pork sausage or ground pork (if you have Italian sausage, omit next 5 ingredients)

1 clove garlic, minced

1 tsp. fennel seed, crushed

½ tsp. crushed oregano leaves

2 T. parsley, chopped

Dash coarse black pepper

DIRECTIONS:  If using a metal muffin pan, lightly oil it.  If using silicone, oiling won’t be needed, but bottoms of your muffins won’t brown as nicely.  In a skillet over medium heat, brown the sausage, breaking it into crumbles as you cook it until it is no longer pink.  Add garlic, fennel, oregano and parsley as it is cooking (or you can just use Italian sausage to begin with, which I didn’t have on hand).  Remove from heat.  Preheat oven to 350º.

Make Fluffy Biscuits dough per that recipe’s instructions.  Divide into 12 portions and place a portion in the bottom of each oiled muffin cup.  Slightly press flat and slightly up the sides.  Add 1 slice of pepperoni to each cup next.  Place ¼ slice mozzarella cheese in each cup.  Place small spoon of sausage mixture in each cup.  Slice Roma tomatoes thinly into 12 slices (less than ¼” or they won’t get done!!).  Again add ¼ slice of cheese to each muffin cup and top off with a final slice of pepperoni.   Pop pan into preheated 350º oven for about 15 minutes, watching closely (ovens vary) so they don’t over brown.   Mine were fully done in the middle by the time they were just starting to brown on top. Serve at once and enjoy!  Two filled me up; the hubs ate three of these for dinner.

NUTRITIONAL INFO:  Makes 12 Pizza Muffins, each contains:

237 calories, 19.6 g fat, 4.58 g carbs, 1.91 g fiber, 2.67 g NET CARBS, 12.0 g protein, 510 mg sodium

Brisket Burritos

Peggy Leave a comment

I had a chunk of leftover brisket in the fridge yesterday and made the best wraps fr our lunch with it.  Very filling and DEElicious.  Simple to make but pack a whole lot of flavor.  This is a GREAT way to use up leftover brisket (or steak if you ever have any of THAT leftover LOL).  And it’s ready in just 8-10 minutes!  This recipe is not suitable for Induction unless you sub in a flax wrap that is Induction friendly.  This is suitable for any Keto dietary plan in which the numbers below will fit into your daily allowance of carbs.

Many more delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself.  Volume 8 is almost exclusively devoted to my personal recipes but George Stella and Jennifer are also presenting several tasty new delights in this latest volume!  You’ll LOVE these delicious recipes!  Order Volume 8 or ANY of our earlier cookbooks from Amazon  or our direct order site: amongfriends.us/order.php.  For a limited time, there is Free Shipping if you order 2 or more cookbooks on one order.  Remember, they make GREAT birthday or holiday gifts!

INGREDIENTS:

2 T. bacon grease

2 oz. onion, sliced thinly

1 oz. red bell pepper, sliced

1 oz. green bell pepper, sliced

2 c. cooked brisket, sliced thin

2 Joseph’s Flax and Oat Lavash bread sheets

4 slices mozzarella cheese, or about 4 oz. shreds

VARIATION:  Use cooked chicken in place of the brisket.

DIRECTIONS:    Slice all ingredients (except the bread and cheese, of course).  In a skillet, melt the bacon grease over medium-high heat and saute the onion until limp.  Add the peppers and continue stir-frying them until all are no longer crisp.  Add the brisket and turn heat to high.  If meat falls somewhat apart into shreds, not to worry.  Won’t be a problem in the taste arena.  Saute until the meat begins to brown a bit.  Lay the slices right on top of the meat mixture in the skillet (or sprinkle if shreds).  Place lid on skillet just long enough to melt the cheese.   Lift lid and spoon half the mixture in a line onto each wrap sheet about 3″ from the end.  Roll the end of the wraps snugly around the filling and cut each in half as shown on the left in the above photo.

NUTRITIONAL INFO:  Makes 4 servings (½ roll=serving), each serving contains:

430 cals., 32 g fat, 9.9 g carbs, 3.4 g fiber, 6.5 g NET CARBS, 29 g protein, 571 mg sodium

Smoked Gouda & Bacon Green Beans

Peggy Leave a comment

While at our cabin this weekend I decided to make some tasty green beans with what I had on hand in my pantry.  The nearest grocery is 20 miles away from our ranch.  Took a bit of already cut onion, a few slices of bacon I had thrown in the freezer our last visit down there and a dab of smoked Gouda cheese and tossed in some drained green beans.  I used canned beans as that is what I had on hand, but frozen would be much better and only add 1 carb per serving to the numbers below.  These were delicious with our nicely smoked chicken!  Do try this simple recipe sometime.  You’ll be amazed with the flavor this one packs!

This recipe is suitable for Atkins Induction and any Keto diet in which you can fit these numbers into your daily limits.  Primal Blueprint followers who eat occasional cheese are OK eating this but it would not be suitable for pure Paleo diners due to the cheese, which makes the dish and omitting just isn’t an option.

Many more delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff, Chef George Stella and myself.  Volume 8 is almost exclusively devoted to my personal recipes but George Stella and Jennifer are also presenting several tasty new delights in this latest Volume 8 as well!  You’ll LOVE these delicious recipes!  Order Volume 8 or ANY of our earlier cookbooks from Amazon  or our direct order site: amongfriends.us/order.php.  For a limited time, there is free shipping if you order 2 or more cookbooks on your order.  Remember, they make GREAT birthday or holiday gifts!

INGREDIENTS:

2½ c. cooked green beans (I used no-salt, canned, half-drained of liquid)

4 slices bacon

2 oz. onion

2 oz. Smoked Gouda cheese, shredded (or more if you can afford higher carbs)

1/8 tsp. coarse black pepper

DIRECTIONS:  Chop bacon coarsely and brown over medium-high heat.  At end of cooking add in the onion to caramelize it to a slightly brown, sweet stage.  Add the beans and toss.  Lower heat to low and simmer a couple minutes to allow flavors to blend.  Turn off fire and sprinkle cheese on top.  Place lid on top and allow cheese to melt.  Remove lid, stir lightly and serve at once with your favorite meat side.  My photo shows it with butter-basted BBQ grilled chicken.   Mmmm.

NUTRITIONAL INFO:  Makes 5 servings, each contains:

106 calories, 7.9 g fat, 4.4 g carbs, 1.4 g fiber, 3.0 g NET CARBS, 5.3 g protein, 239 mg sodium

Spicy Boursin Chicken Breast

Peggy 1 Comment

Click to enlarge

A little Boursin cheese (also known as Gournay), salsa and the right spices mixed with chicken creates a wonderful combo.  We both really liked this new creation!  This dish is quite rich, so one bundle is all I could eat.  Calories can be reduced doing this with fish filets rather than chicken.  This dish freezes well, too!  This dish is suitable for all phases of Atkins, Keto diets, but not well-suited to Primal-Paleo due to the dairy.

You can have many more simple, tasty low-carb chicken recipes at your fingertips with you very own set of Jennifer Eloff and friends cookbooks Low Carbing Among Friends.  These very talented chefs have collaborated to bring you so very many new recipes to try.  Get yours in regular or coil binding today at Amazon or here: http://amongfriends.us/order.php

INGREDIENTS:

16 oz. boneless, skinless chicken breasts, cut into six portions

12 oz. frozen chopped spinach

3 oz. red bell pepper, finely chopped

3 T. Herdez canned “hot” red salsa, drained solids only (drained RoTel will also work)

5 oz. package Boursin Cheese with garlic and herbs

¼ tsp. my Seafood Spice Blend:  https://buttoni.wordpress.com/2009/08/20/my-seafood-spice-blend/

Dash black pepper

Available in the specialty cheese bin at Walmart and other grocery stores.

3 T. melted butter

VARIATION:  Use fish filets for the chicken.

DIRECTIONS: Preheat oven to 350º.  Defrost and squeeze the frozen spinach to remove water and set aside, allowing it to continue draining in a colander or sieve while you prepare the chicken.  Diagonally slice the chicken into 6 thin filets.  Place plastic wrap on top and pound chicken quite thin (without tearing apart) using a mallet.   Now place the spinach in a mixing bowl and add in the Boursin cheese, bell pepper, salsa and black pepper.   Stir well to blend ingredients.  Spoon evenly onto the center of the 6 flattened pieces of chicken and fold the meat over the top.  Place seam side down in baking dish.  Sprinkle well with the spice blend and with a brush, baste each bundle with melted butter.  Pop into hot oven and bake for 30-35 minutes or until meat is golden brown (fish will cook faster, say in about 20 minutes). Spinach/cheese mixture will spill out of the bundles, but not in a messy way, as you can see in the pic above.

NUTRITIONAL INFO: Makes 6 servings, each contains:

323 calories, 27.3 g  fat, 4.48 g carbs, 2.05 g fiber, 2.43 g NET CARBS, 26.5 g protein, 580 mg sodium

Chimichurri Sauce

Peggy 2 Comments

This wonderful blending of herb flavors is a favorite of mine. You just can’t go wrong with cilantro, jalapeno and parsley in my book.  I just throw in some kale or occasionally spinach because it is so darn good for you and can’t be tasted as such in this sauce!  I don’t always include the vinegar usually found in Chimichurri Sauce…..it kind of depends how I’m going to use the sauce.  I usually do add some wine vinegar if it’s destined for grilled meats; I omit the vinegar for lots of other uses of the sauce like my Chicken Quesadillas.  I like to freeze any leftover sauce in a flattened ziploc bag so I can just break off a small piece for use in recipes.   This is OK for all phases of Atkins, Paleo and Primal fare as well.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

INGREDIENTS:

1 c. loosely packed kale, stemmed and chopped (or fresh spinach)

½ c. parsley

½ bunch cilantro

1 clove garlic

½ seeded jalapeno

Dash sea salt

¼ c. extra virgin olive oil

OPTIONAL:  2 T. red wine vinegar and dash of crushed red pepper flakes

DIRECTIONS:  Place all the ingredients into a food processor or blender and blend until well-mixed.  Serve with your favorite Mexican dishes or in recipes that call for Chimichurri herb mixture.

NUTRITIONAL INFO:   Makes about 10 T., each tablespoon contains:

52.3 calories, 5.48 g  fat, .85 g  carbs, .33 g fiber, .52 g  NET CARBS, .34 g  protein, 21 mg sodium

Moroccan Walnut Chicken

Peggy Leave a comment

Moroccan Chicken

This is one of our favorite ways to have chicken.  It’s a little carb pricey and not doable during Induction due to the prunes.  They really are a key flavor in this dish, so wait until Atkins Phase 2 to prepare this one properly.  🙂    I can only “afford” the carbs  on this dish when I work to keep my breakfast and lunch carb numbers pretty low that day.  🙂   The spices in this dish will astound you.

Let me just say it:  This dish is not Atkins Induction friendly!   Wait until farther along with your weight loss journey to enjoy this wonderful entrée.  Be sure to read the ingredients label and use only fruits with no added sugar!  Del Monte brand dried prunes are “virgin” and acceptable for low-carbers to use in recipes in very small amounts.   I actually cooked more pieces of chicken in the batch pictured so I would have leftovers, as this is one of those dishes that gets better each time it is reheated!

INGREDIENTS:

2 T. olive oil

1 chicken breast

2 chicken legs

2 chicken thighs

4 oz. onion, sliced thin

2 cloves minced garlic

3/4 c. chicken broth, low sodium

½ tsp. each coriander, cinnamon, paprika, cumin and black pepper

¼ tsp. cayenne

1 tsp. ground ginger

1 T. tomato paste

5 dried prunes (no added sugar variety), each cut into 4-6 little pieces

OPTIONAL:   1 oz. coarsely broken walnuts

VARIATION:   Substitute chopped dried pieces or apricots for the prunes.  Delicious!

DIRECTIONS:  Heat oil in a deep non-stick Dutch oven or a large, deep, non-stick skillet.  Cut breast into two pieces, making a total of 6 medium-size pieces of chicken.  Brown chicken in oil until skin is golden brown.  Drain off excess oil if desired, but its value is included in the nutritional info below, so you may prefer to leave the oil in the pan and reap its nutritional benefits!  Scatter the onion and garlic over the top.  Mix the spices into the chicken broth and pour over the chicken.  Add the tomato paste, nuts and prunes.  Stir well.  Cover and reduce heat to low.  Simmer for about 45-1hr. 30 minutes or until chicken is clearly done (depends on size of chicken pieces).  Uncover and simmer for another 10-15 minutes to reduce and concentrate the juices a bit.  Serve each piece of chicken with some of the cooking broth/fruit/nut mixture spooned over it.  For non-Atkins eaters at the table, this dish is outstanding served over Basmati rice.

NUTRITIONAL INFO: Serves 3 adults, or 2 adults and two children.  Two pieces with sauce contains: These numbers do NOT include the optional walnuts

468 calories, 25.5 g  fat, 14.2 g carbs, 2.7 g  fiber, 11.5 g NET CARBS, 43.8 g  protein, 80 mg. sodium

Berry Bites

Peggy Leave a comment

Strawberry Breakfast Bites

These tasty 2-bite morsels are a slight variation of my Strawberry Egg Puffs recipe.  Make a batch of these for your honey for Valentine’s Day!  If you don’t have the Nordicware pan I used, you can use any mini-muffin pan you have.  These were a cinch to make and so good my husband just couldn’t stop.  They are delightful with morning coffee.  Sprinkle with powdered sweetener and serve them as a dessert with afternoon tea.   These are suitable once you get to the berries rung of the Atkins Phase 2 OWL ladder. They are also OK for most Keto diets.

NOTE: If you are gluten free, use all gluten-free mix, as my Einkorn mix is not gluten free.

INGREDIENTS:

4 large eggs, beaten

¼ c. Jennifer Eloff’s Gluten-Free Bake Mix

¼ c. my Einkorn Bake Mix (or more Jennifer’s mix for gluten-free)

1 c. frozen strawberries, drained and chopped (or other berries if you like)

2 T. erythritol

2 T. Splenda, granulated

1/4 tsp. vanilla extract

1 T. + 1 tsp. coconut oil

DIRECTIONS:  Preheat oven to 350º. Melt coconut oil in your mini muffin baking pan and brush 24 slots well with oil.

Beat the eggs in a small mixing bowl.  Add the bake mix.  You can use any low-carb bake mix you prefer.  Add sweeteners, vanilla and chopped berries.  Fold all together until smooth.   Using a 2 T. measuring cup, spoon batter into mini muffin pan slots.  Right is the Nordicware pan I used.

They will be nearly full to the brim.  Don’t worry, Mine didn’t overflow in the pans, although they do temporarily rise above the top like a souffle…..and then fall a bit when done and cooled.

Pop into oven and bake for 16-18 minutes or until risen and firm in the center.  Remove, cool a couple minutes and with knife tip, lift them out and serve while warm.

NUTRITIONAL INFO:  Makes 24 Berry Bites or “mini muffins”, each contains:

32.3 cals, 2.4g fat, 1.55g carbs, 0.37g fiber, 1.18g NET CARBS, 1.67g protein, 16 mg sodium

Gluten-Free Grain-Free Focaccia

Peggy 8 Comments

Click to enlarge

Now that I don’t use Carbquik much anymore, this new gluten-free bread has become my go to bread for sandwiches.  It has blown away all my previous sandwich bread recipes (but maybe one)!  It has a lovely bottom and top crust and is not crumbly like so many low-carb breads.   A piece hot from the oven with butter is amazingly good!  It toasts OK, but not great. But then what low-carb bread does?  It makes great deli-style or grilled cheese sandwiches!  No flax taste at all!  I will definitely explore other uses, both savory and sweet.  Already found out it makes a wonderful pizza crust  and great sandwich buns as well.   It makes wonderful “bagels”, muffin top buns and muffins, as seen below.  You can even make sweet things with this batter, like blueberry bagels and cinnamon donuts!

TIP:  If you are not gluten-free, I find 1 T. oat fiber improves this bread’s texture greatly.  But remember, if you add it, OAT FIBER IS NOT GLUTEN FREE.

click to enlarge

  Before Slicing

Click to enlarge

Made as slider buns, cinnamon donuts and herb muffins

This recipe is suitable for Phase 2 Atkins, Keto diets, Primal folks if consumed only occasionally.  This bread would not be suitable for Paleo.

Many more delicious gluten-free bread recipes for bread and baked goods await you in Jennifer Eloff’s latest cookbook series:  Low Carbing Among Friends.  You can have your very own set (or individual volumes) of this fast-selling 5-volume collection of recipes by some of the most talented low-carb cooks on the internet.  Order at Amazon or here: http://amongfriends.us/order.php

INGREDIENTS:

½ c. almond flour

¼ c. golden flax meal

¼ c. plain whey protein powder

1 tsp. baking powder

3 T. cream cheese, softened

2 large eggs, beaten

1 c. grated Monterrey Jack cheese

½ c. grated Mozzarella cheese

1 tsp. cider vinegar

1 T. heavy cream

1 T. water

1 tsp. yeast dissolved in 1 T. warm water (optional, for flavor only)

Spices or seeds of your choosing sprinkled on top before baking.  I often use this mixture:  https://buttoni.wordpress.com/2012/10/09/peggys-8-seed-spice-blend/

DIRECTIONS:  Preheat oven to 350º.  Soften cream cheese in medium mixing bowl in microwave.  Beat in the eggs, cream, water, vinegar, both cheeses and dissolved yeast (if using).  Measure and add in all the dry ingredients and stir well with a rubber spatula. Line a sheet pan either with parchment paper or silicone sheet.  Scrap the batter onto the prepared pan, spreading it as evenly as possible with the spatula into a rectangle that is roughly 10″x13″.  Batter will be about ¼” thick.  Sprinkle on spices if using any.  Pop bread into 350º oven and bake for about 20 minutes or until done to the touch in the center and lightly browned around the edges.  Cool a few minutes and cut evenly into 9 “slices.  When totally cool, store in plastic bag in your refrigerator.

NOTE:  This can also be baked in a small 8×4 loaf, which will take about 30 minutes to cook:

Baked as a Loaf

   Baked as a Loaf

NUTRITIONAL INFO:   Makes 9 large slices, each contains:

149 calories, 11.5 g  fat, 3.5 g  carbs, 2.1 g  fiber, 1.4 g  NET CARBS, 10.1 g  protein, 204 mg sodium

Collard Sausage Soup

Peggy Leave a comment

What God-fearing southern gal wouldn’t include a collard greens soup in her collection of potages (French for ‘clear soups’)?  I stumbled upon this creation one day, having only 2 leaves left in a bunch of collard greens after throwing out those that had gone yellow in the refrigerator.   I had cooked classic southern-style collards, with sweet caramelized yellow onions and bacon earlier in the week, using most of the bunch of collards.   What to do with just two viable leaves left?  Soup, of course!

I had a package of fresh-cooked chickpeas in my freezer.  Chickpeas have a much lower glycemic index than most dried beans, but more importantly,  and the fresh are also lower in their actual glycemic load (impact on your blood glucose) than their canned cousins.  Although chickpeas are quite carb-y, they are still a healthy legume choice if used sparingly on your low-carb plan.  I sliced up a nice portion of smoked sausage and voilà, this incredibly delicious soup that turned out to be quite a surprise for both of us.  You can lower the carb count on this soup by using fresh cooked soy beans or soy black beans.  Your call there.  This soup really isn’t suitable until you are nearly at goal weight as it is high in carbs with the chickpeas/beans in it.

INGREDIENTS:

2 links smoked sausage, sliced thinly (4″ links, about 4 oz.)

3 oz. onion, sliced

1 c. collard green leaves, sliced and stems removed

3/4 c. red bell pepper, coarsely chopped

4 c. clear homemade chicken broth

2 c. tap water (or 2 c. more broth for richer soup)

2 tsp. Sriracha sauce (optional)

3 c. cooked chickpeas (less for lower carbs, or use soy black beans for lowest carbs)

Dash black pepper

DIRECTIONS:   Lightly sauté the sausage in a soup pot over medium-high heat until done and it has given off its grease.  Add onion and cook until it begins to brown. Add chopped collard greens and red bell pepper.  Sauté until they begin to wilt.  Add broth and water to the pot and bring to a boil.  Lower to a simmer and add Sriracha and black pepper.   Simmer until collards are done to your liking, or about 20 minutes.  Remove from heat and serve at once.  The sausage is salty enough here so no added salt needed.

NUTRITIONAL INFO:   Makes 8 cups of soup, each cup contains:

214 cals, 8.48 g  fat, 19.37 g  carbs, 5.22 g  fiber, 14.15 g  NET CARBS (soy beans will have lower carbs), 12.6 g protein, 278 mg sodium

Pepper & Bok Choy Chicken

Peggy Leave a comment

chinese-chicken-with-peppers-bokchoyThis colorful dinner creation is simply delicious.  It is quite “light” in flavor yet satisfies my desire for Chinese food.  Once you have all the sauce ingredients handy and the veggies cut up, you can be eating this tasty meal in 15 minutes!  We ate it as is since rice isn’t allowed on a low-carb regimen.  This recipe is suitable for all phases of Atkins, Keto diets, Primal-Paleo as well, provided you omit the xanthan gum or use a plan-suitable thickener.

INGREDIENTS:

1 large chicken breast, de-boned and skinned (boil skin & bones for broth), cut into small pieces (mine was huge and yielded 10 oz. meat)

3 T. coconut oil

3 oz. yellow or white onion, sliced in wedges

1 medium carrot, peeled and sliced thin

3 oz. red bell pepper, cut into small pieces

2 cups bokchoy, sliced (keep white & green part separate as you will add to wok separately)

½ c. canned mushrooms, drained  (or 1 cup fresh, sliced)

¼ c. green onion tops, chopped ½”

2 cloves garlic, minced

2 tsp. minced ginger root

1 c. chicken broth  (or rich leftover roasted chicken drippings from your freezer.  I save for Chinese fare)

2 T. low-sodium soy sauce

¼-½ tsp.  Sambal Oelek chili paste  (or ½ tsp. Sriracha sauce)

¼ tsp. xanthan gum or your favorite thickener

OPTIONAL:  Sprinkle of sesame seeds for flare.

DIRECTIONS: In a medium bowl, stir the soy sauce, Sambal Oelek, garlic, ginger root and xanthan gum into the chicken broth/drippings.  Set aside while you do the stir-frying.

Heat a wok over high heat a couple minutes.  Add the cold oil and chicken immediately before the oil heats.  The Chinese cook’s saying is “Hot Wok, Cold Fat”.  This method prevents meat from sticking to the pan. Stir-fry until chicken is no longer pink.  Add the yellow onion and carrots.  Continue stir-frying until they just begin to soften a bit but are still quite firm.   Add red pepper and white stem part of the bokchoy next.  Stir fry until they are just slightly softened.  Add mushrooms and green onion next, stirring a few times.    Lower heat to medium-high and add the sauce to the wok.  Add the bokchoy green leafy part and simmer just long enough for it to go limp, or about 2 minutes.  If using, add sesame seeds and stir once. During this simmer stage, the flavors will co-mingle nicely.  Serve at once.

NUTRITIONAL INFO:   Makes 4 large adult servings, each contains:

250 calories, 13.2 g fat, 9.30 g carbs, 2.92 g fiber, 6.38 g NET CARBS, 25 g protein, 712 mg sodium

Bacon “Risotto”

Peggy 4 Comments

This delicious low-carb version of risotto was ready for our lunch in about 30 minutes flat.  Really nice flavor and I could not taste “cauliflower” in this AT ALL.  Next time I think I’ll try it with crumbled Italian sausage, but bacon was all I had to work with today. This recipe is suitable for all phases of Atkins, Keto diets, Primal-Paleo as well.

INGREDIENTS:

1 medium 5-6″ head of cauliflower, leaves & stem removed

3 oz. raw bacon, chopped (3 thick or 4 thin slices)

1 c. green onion, chopped

1 tsp. lemon pepper (I use this one: http://www.vgourmet.com/no-salt-lemon-pepper)

1 oz. cream cheese

3/4 c. shredded Parmesan Cheese

VARIATION:   Substitute yellow or white onion for the green.  Other tasty variations:  use crumbled Italian sausage or regular smoked sausage chopped in lieu of the bacon.

DIRECTIONS:  After removing stem from cauliflower, cut up into uniformly small flowerettes, placing them into a food processor bowl.  Pulse until it is fine like rice.  An alternate method is to grate it with a box grater but that can really get messy.  A blender will work but in small batches.  Set the cauliflower “rice” aside for now.

In a large non-stick wok or skillet, fry the bacon until done over high heat.  Add the green onion and stir fry until the onion wilts.  Lower heat to medium and add lemon pepper and stir.  Now spoon in the riced cauliflower.  Stir fry until cauliflower no longer smells raw (3-4 minutes) stirring often.  If it is browning, your heat is too high.  When it appears to be fully cooked but before it is cooked to mush, dot with the cream cheese and sprinkle the Parmesan evenly over the top of the mixture.  Stir to melt and uniformly blend both cheeses throughout the dish.  Serve at once with your favorite green salad.

NUTRITIONAL INFO:    Makes 5 servings, each contains:

194 calories, 14 g fat, 8.44 g carbs, 3.40 g fiber, 5.04 g NET CARBS, 10.8 g protein, 426 mg sodium

 

Upside-Down Spinach Omelet

Peggy Leave a comment

IMG_5201

One of my favorite  inverted omelets.   This one is simple, and uses bacon, ham and a bit of healthy  spinach.  Try it also without spinach for variety.   This one is very tasty and the hubs loved it! He isn’t usually vociferous about what he eats so I really take note when he is.  This recipe is suitable for all phases of Atkins, Keto diets, Paleo and Primal as well.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

INGREDIENTS:

2 slices bacon, chopped

2 small slices cured ham, chopped (I used Cure 81)

¼ tsp. onion powder

½ T. unsalted butter

½ c. cooked spinach, drained

1 oz. shredded Monterey Jack cheese (about ¼ c.)

3 extra large eggs, beaten (or 4 smaller ones)

Pinch homemade Cavender’s Greek Seasoning

DIRECTIONS:  Preheat oven to 350º.  In a 7″ non-stick skillet over high heat, fry the bacon and ham until nearly done.  Add the onion powder and stir.  Add butter and melt.  Using your spatula, distribute the meat mixture evenly on bottom of skillet.  Evenly dot the surface with the spinach.   Sprinkle the top with the cheese.  Beat the eggs in a bowl with the pinch of Cavender’s spice and pour them slowly over the top disturbing the spinach-meat mixture as little as possible (for the prettiest final result).  Pop into 350º oven for about 15-17 minutes or until set but not actually browning.  Remove, loosen edges by running a spatula around the omelet rim.  With one hand, invert a plate (centered) over the skillet.  With both hands, pick up the skillet and flip the pan to allow the omelet to drop onto the serving plate, hopefully in the center.  If your skillet handle prevents centering (like mine), push the omelet on the plate with your spatula to try centering.  Cut into 4 wedges.

NUTRITIONAL INFO:  Depends on how you cut/consume this, but assuming this is for 2 adults, each serving will contain:

402 calories, 31.9 g fat, 3.45 g carbs, 1.05 g fiber, 2.40 g NET CARBS, 26.55 g protein, 1013 sodium (from the meats)

 

Turkey Poblano “Chalupas”

Peggy Leave a comment

Click to enlarge

Trying to think of ways to use up some left-over holiday turkey?  This is what I’m making tonight for us.  I made it a couple years ago and it got TWO thumbs up from my husband as well as myself!  It was amazingly simple and was ready in well under an hour total.  The example pictured has ¼ c. Eden Black Soy beans added, because my husband really wanted beans in his.  And if you’re to the legumes rung of the Atkins OWL carb-reintroduction ladder, GO FOR IT!  This recipe is only Induction friendly if you don’t use any beans in it.  But I tell ya, I didn’t mind not having them in mine at all.

Many delicious low-carb recipes like this can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS:

2 large poblano peppers, seeded (6-6½” long, 3.5 oz. each after stemming)

1 T. olive oil

8 oz. cooked, turkey breast meat

2 oz. onion, chopped or slivered

4 slices American cheese

4 oz. Cheddar cheese, grated

¼ tsp. ground cumin

½ tsp. chili powder

¼ c. cilantro, chopped

OPTIONAL:  Soy black beans, drained and mashed (3-4 T. per pepper half)

DIRECTIONS:  Preheat oven to 350º.  Cut up turkey meat and set aside.  Cut peppers in half lengthwise, removing any ribs with their seeds.  Over med-high heat, in non-stick skillet heat the olive oil and sear the pepper halves on both sides, pressing them down with a spatula.  This takes any “hotness” out of them.  If you prefer, you can roast them in the oven, but these days, in Texas triple digit heat, I don’t like to keep the oven on that long.  Remove peppers to a large oiled baking pan cut side up and set aside for now.  In the same skillet you seared the peppers in, add the onion and saute until nearly tender.  Add turkey meat, cumin, chili powder and cilantro.  Saute 1-2 more minutes, stirring several times.  Lower heat and lay the 4 slices of American cheese on top and stir in into the turkey until it melts and turn off heat.    If using the soy black beans, spoon ¼ c. evenly onto each pepper half first.  Next, spoon ¼ of the turkey mixture evenly on top.  Sprinkle the tops with the grated cheddar.  Pop into a preheated 350º oven for 15-20 minutes, just long enough to melt the Cheddar cheese.    This was delicious with a small guacamole salad on the side.

NUTRITIONAL INFO:    Makes 4 servings, each contains: (without mashed soy beans)

357 calories, 23.85 g  fat, 6.53 g  carbs, 1.13 g  fiber, 5.4 g  NET CARBS, 28.8 g protein, 651 mg sodium

Doggie Treats

Peggy Leave a comment

This is not for human consumption, is not low-carb, and I’m not providing nutritional info……..Oh My!  🙂  But I thought I’d share this recipe for those dog lovers with a furry friend on their Christmas shopping list.  They make a great “stocking stuffer” for your fur baby, but wrap them well else your dog will be overly attentive to their stocking.  LOL

My rat terrier, Button, not only loves these, but actually begs to go to bed 2 hours early, when she starts thinking about her night-night treats.  If your pups have skin allergies, these have been tolerated by my allergy-ridden pooches for years now.  They have never caused the usual scratching/itching purchased treats with soy cause.

This recipe makes a HUGE 13×15″ jelly roll pan full which cuts into bunches of 1″ squares, so a batch lasts me a very month.   If you have larger dogs, you may prefer to cut into larger pieces.  If using for training rewards, you will want to break them in half or quarters to avoid your pup gaining too much weight from training rewards.  I freeze them in a gallon plastic bag or plastic lidded container and just take out a small baggie full each week to have thawed at all times in the refrigerator.

Button goes wild when I take them out of the oven to cool!

VARIATIONS:  Use instead beef liver, beef heart, chicken liver, chicken hearts, chicken gizzards, pork liver, pork heart or sheep organs.  Your dog(s) will go bonkers no matter which meat you use.   🙂

INGREDIENTS:

1 c. whole wheat flour

3 c. whole rolled oats

1 lb. carton chicken livers (with juice), beef liver or pork liver

2 eggs

¼ c. oil

DIRECTIONS:    Preheat oven to 350º.  Process liver in a food processor until smooth.  It’s vile looking, but try not to dwell on that.  Add the eggs, oil, flour and oats and pulse until well blended.  Scrape out onto a 13×15″ jelly roll pan that has been sprayed or oiled well.  Using a rubber spatula, spread out evenly, trying to make it as evenly thick as possible.  Bake at 350º for 10-12 minutes until center is dry to the touch.  Remove and cool.  Cut into 1″ squares.  When totally cool, use a metal spatula to remove them from the pan.  Store in a gallon ziploc bag in your freezer until ready to use.  The recipe rating below came directly from my little Button.   🙂

il_fullxfull.897431552_1zsb

Smoked Gouda Chipotle Bacon Burger

Peggy Leave a comment

bacon-onion-gouda-chipotle-burger

Shown on a Smart Bun

This may just be the best burger I’ve ever eaten!  The hubs grills these outside.  The flavor layers are simply magical!   Mmmm……Mmmm……Mmmmm……is all I can say!

I want to take this opportunity to mention the wonderful little commercially-made low-carb hamburger buns called SMART BUNS by SmartBaking Company in my photo.  A friend over at Low Carb Friends Forums (Ouizoid is her member name) mentioned them not too long ago and I decided to order some at Netrition.com).  They are just marvelous in neutral flavor and texture!  You’ll swear you’re eating a regular high-carb bun!  And there is a bit of deductible sugar alcohol in them that, along with a hefty measure of fiber, makes them zero carb.  Only 4 net carbs even if you don’t deduct the sugar alcohol!  The bag says gluten-free, but most will tell you Oat fiber isn’t 100% gluten-free, so Celiacs will not be able to enjoy these most likely.  I have no such issues, so I will be ordering these regularly to be used exclusively for burgers, as they are a little pricey to use for everything bread-related.  Since they are fairly pricey, I will continue to bake my own low-carb breads for other uses.   Charcoaled burgers are pretty darn special at our house and worthy of the extra expense, not to mention the time savings. 🙂

You must use an Atkins Induction-friendly bun for these to be acceptable during the first phase of the Atkins program.  The Smart Buns in the recipe are not, due to grain product in the buns.   These are suitable for Keto diets if they fit your daily macro limits, but are unsuitable for Primal-Paleo.  But you folks can certainly use a plan-suitable bun and omit the cheese and enjoy this delicious recipe.

INGREDIENTS: 

1 lb. ground beef

4 slices bacon, cut into large pieces

2 oz. onion, slivered in thin wedges

2 oz. shredded Smoked Gouda cheese (or cheese of choice)

4 T. my Chipotle Mayonnaise

4 Smart Buns (or low-carb buns of your choice)

DIRECTIONS:  Form four patties with your hamburger meat and grill as usual to desired doneness level.  While those are being cooked, brown the bacon and onion until the onion is beginning to brown and caramelize.  With your spatula, divide the mixture into 4 equal groups in the skillet.  Place 1/4 of the cheese atop each group.  This will “bind” it together as the cheese melts so it will stay put on your burger while you eat it.  Place lid on skillet and turn off heat.  In a minute or so the cheese will be melted.  Place a patty on each bun bottom.  With your spatula, carefully dip up each portion of the bacon-onion topping onto each burger patty.  Squirt (from a mustard squirt bottle if you have one) or dip your mayo equally onto the four burgers and top with bun top.  Finally, CHOW DOWN on these tasty wonders!

NUTRITIONAL INFO:   Makes 4 burgers.  Each contains:  (Smart Bun included)

469 calories, 36.6 g fat, 17.5 g carbs, 12.2 g fiber, 5.3 g NET CARBS, 35.3 g protein, 562 mg sodium

Montreal-Chipotle Pulled Pork

Peggy 4 Comments

Montreal-Chipotle Pulled Pork

I wanted to cook a large pork roast this week for a few meals and leftovers for snacks.   My grocery store had fresh pork picnic on sale for $.97 per# this week so I bought a 9# bone-in picnic shoulder roast.  We didn’t feel like firing up the grill for this, so I just baked it low and slow in my regular oven.  Wanted it falling off the bone tender and that’s what I got!  I saved all the wonderful baking juices and froze them for future soup making and dog bowl gravy.  Didn’t want the entire piece done as seasoned pulled pork, so I baked it just with salt, pepper and a little Homemade Montreal Seasoning on the surfaces.  Man, did this roast come out delicious!!  One of the best pork roasts I’ve ever done with the sauce on it.  Then I decided to put tonight’s dinner’s worth on the table as a seasoned pulled pork and went about making my sauce.  Mmmm.  Delicious indeed!  Next time we’ll perhaps do it on the grill, for that added flavor layer.  This recipe is suitable for all phases of Atkins, Keto diets, Primal and Paleo (provided you use ghee for the butter).

INGREDIENTS:

1 pork roast (I used a 9# bone-in picnic shoulder roast, but a Boston butt, shank, or loin will do)

Sea Salt and black pepper

1 tsp. my Homemade Montreal Steak Seasoning

SAUCE:  6 T. melted butter, 1 tsp. red wine vinegar, 2 tsp. Homemade Montreal Steak Spice Blend, ½-1 tsp. Tobasco Chipotle Sauce® and 1/4 tsp. liquid smoke (any brand, but I use “Amish Meadow”.   Sorry, don’t remember where I ordered it from).

DIRECTIONS:  Preheat oven to 325º.  Place pork roast skin/fatty-side up in a 9×13 baking pan.  Coat all surfaces with Black pepper, 1 tsp. Montreal Spice Blend, and I use Pink Himalayan Sea Salt.  Cover pan tightly with foil.   Pop into 325º oven and bake for 30 minutes to allow it to heat to the center.  Reduce oven to 250º and continue slow baking (for an 8-9# bone-in roast) for about 5 hours. This could be done in a slow-cooker, but I’m not experienced with them, so check for a slow-cooker recipe on-line for guidelines for a 9# roast for setting and time.

Make the sauce in a small sauce pan over low heat, simmering the ingredients for 2-3 minutes only.  Remove from heat.

At the 5 hour mark, open oven, remove meat from oven and take foil off pan.  Slice off any thick skin and the fat layer from the top of the meat (it should almost slide right off effortlessly if meat is done properly to 160-170º internal temperature).  I freeze this for other uses and seasoning. My dog sometimes gets a bit on her dinner.  It’s very good for a dog’s coat and skin and highly digestible for dogs.

Increase oven heat to 350º and return pan uncovered to the oven.  Allow meat surfaces to slightly brown for about 30 minutes.  Remove meat from oven and cool slightly.  Shred off the meat with a fork or tongs, pulling off as much meat onto your serving platter as you think your family will consume.  Using a brush, baste the meat with the warm Montreal-Chipotle butter sauce, coating it well.  Serve at once with your favorite sides or a salad.

NUTRITIONAL INFO:   Each 3 oz. portion of meat contains:

350 calories, 28.1 g fat, 0.90 g carbs, 0.30 g fiber, 0.60 g NET CARBS, 23 g protein, 87 mg sodium

Smoked Gouda Brussels Sprouts

Peggy Leave a comment

Click to enlarge

I created this tasty veggie dish for people like me, quite frankly, who are NOT very fond of this vegetable.  It will make a lovely addition to your holiday table.  I love smoked Gouda cheese and this rendition of this nutritious vegetable even I like!  I just don’t say that very often about Brussels sprouts.  We both thoroughly enjoyed this and make it often now.  This veggie dish is suitable for all phases of Atkins, Keto diets and Primal Blueprint as well.

INGREDIENTS:

14 oz. frozen Brussels sprouts (cut in halves)

4 slices coarsely chopped bacon

2 oz. yellow onion, chopped

4 oz. smoked Gouda cheese, shredded/grated

VARIATION:  Omit the bacon for the cheese flavor to be more dominant.

DIRECTIONS:  Boil Brussels sprouts for 3 minutes.  Cut them in halves or smaller if you prefer.  In skillet, brown bacon.  Add chopped onion and saute together until onion caramelized.  Toss in the Brussels sprouts and stir, cooking for just a few minutes.  Transfer to baking dish if you prefer.  Top with grated cheese and bake at 350º for 15-20 minutes.

NUTRITIONAL INFO:   Serves 4, each serving contains:

322 calories,  13.2 g  fat, 9.68 g  carbs. 3.9 g  fiber, 5.78 NET CARBS, 25.38 g  protein, 508 mg sodium

Bourbon-Pecan Cranberry Sauce

Peggy 2 Comments

cranberry-sauceWhat Holiday feast would be complete without a bowl of fresh cranberry sauce?  Most often I make cranberry sauce in the traditional manner, no frills, as shown in the photo above.  But occasionally, I like to add a touch of bourbon and pecans, turning it into almost a chutney, which certainly takes it up a notch or two in flavor!  It’s delicious made this way so I hope you try it some time.  It has proven to be very popular with my holiday guests. This recipe is not suitable until you reach  Atkins Phase 2 “OWL”, when alcohol, nuts and berries are permitted.

Many delicious low-carb recipes like this can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS:

½ c. water

1 c. fresh cranberries

½ c. granular Splenda (or equivalent sweetener of choice)

½ stick cinnamon or ¼ tsp. ground

1½ tsp. orange zest/peel

1 T. bourbon

½ c. (about 20 halves) pecans, coarsely chopped

DIRECTIONS: Cook all ingredients but the nuts over medium heat until all berries’ skins have popped open.  Remove from heat, stir in the nuts and chill until ready to use.  Remove and discard cinnamon stick just before serving.

NUTRITIONAL INFO: Makes about 2 cups or 16 servings.  Each serving has:

16 calories, 1.28 g fat, 1.03 g carbs, 0.48 g fiber, 0.55 g NET CARBS, 0.19 g protein and negligible sodium

 

Mashed Cauliflower (Foolproof!)

Peggy 4 Comments

mashed-cauliflowerI used to have trouble getting my mashed cauliflower “thick” enough to suit me.  Not anymore!  Since I often make these for either Thanksgiving or Christmas dinner, I thought they would make a nice post with Thanksgiving around the corner.  I only recently discovered a way to really firm up this ever-popular dish with low-carbers.  That secret ingredient is glucomannan powder, derived from the konjac tuber.  Although a bit pricey, a bag of this stuff will last you a year (or longer!), as you use such tiny amounts in cakes, cookies and puddings for thickening or texture enhancing of your baked goods.  In this recipe, only ¼-½ tsp. is needed to do the job.  Glucomannan is what they make shirataki noodles from if you do not know this factoid.  I purchase mine at Netrition.com.  It’s pure fiber and will do wonders for your mashed cauli if you have problems with moisture bleeding out of the cauliflower after whipping, resulting in a “soupy” batch.

This recipe is suitable for all phases of Atkins and Keto diets.

Many delicious low-carb recipes like this can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS:

1 medium head cauliflower

4 T. butter

2 T. cream cheese

1/8-¼ tsp. sea salt

¼-½ tsp. glucomannan powder

VARIATION:   Add 2-4 T. heavy cream for even richer results

DIRECTIONS:   Stem and cut up cauliflower into flowerettes.  Place in 4-qt. saucepan, cover with water and bring to boil.  Lower heat to medium and cook until very tender when poked with a knife or fork.  Drain off water in a colander or sieve.  After water is drained, using the back of a spoon, press the cauliflower against the wall of the colander or sieve to press out even more water until most appears to be released.  Spoon back into the saucepan.

Add the butter cheese and salt and whip with a hand mixer or stick blender until very smooth.  Add ¼ tsp. of the glucomannan and pulse the blender/mixer a few seconds.  If still a pretty loose mixture add the rest of the gluc powder, whipping once again to incorporate it throughout the mixture.  The mixture will continue to firm up a little more more as it sits on your table.  You don’t want to overdo gluc powder, as it will REALLY get stiff if you put too much!  Any leftovers on this dish are fantastic great reheated with a bit of chopped green onion and cheese on top. 😉

NUTRITIONAL INFO:   Makes 6 servings, each contains: (not including any heavy cream)

109 calories, 11.36 g fat, 5.26 g carbs, 2.45 g fiber, 2.81 g NET CARBS, 2.35 g protein, 96.33 g sodium

Cheesy Cabbage and Brussels Sprouts

Peggy Leave a comment

I’m not a big fan of Brussels Sprouts, although my hubs is.  I just find them to have a bitter, chemical taste.  I can eat kale, broccoli and other strong veggies, but just not sprouts.  It’s about the only green veggie I don’t like too much.  Well, I fixed them a new way tonight and we BOTH loved them and agreed we’d be having them again!  I’ve finally found a way I can eat this veggie willingly.  🙂  This dish was indeed yummy!  The cheese and onion, as well as slicing the sprouts up mellows out the strong taste.  This recipe is suitable for all phases of Atkins, Keto diets and Primal eating plans.

Many other delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella of Food Network fame, also brings to the table a wealth of delicious recipes added to the collection!  You’ll LOVE these recipes!  Order your copy today from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS: 

1 c. green cabbage, sliced or chopped

8-9 cooked Brussels sprouts, sliced thin lengthwise

1/8 tsp. onion powder

1 T. butter

Dash each sea salt and coarse black pepper

3/4 c. shredded Cheddar cheese (or cheese of choice)

VARIATION:  Add 1 T. cream cheese to sauteing veggies until it is melted

DIRECTIONS:  Preheat oven to 350º.  Melt the butter in a skillet over medium heat.  Add cabbage and stir-fry until it gets half limp.  Add sliced, cooked sprouts and onion powder.  Stir fry just 1-2 minutes longer.  Remove from heat and transfer to a baking dish.  Top with cheese and pop into 350º oven for about 15-20 minutes, or until cheese melts.

NUTRITIONAL INFO:  Makes 4 servings, each contains:

123.5 calories, 9 g fat, 5.82 g carbs, 2 g fiber, 3.82 g NET CARBS, 6 g protein, 280 mg sodium

Buffalo Burritos

Peggy 4 Comments

I’ve eaten Buffalo (Bison) meat several times and have liked it every way I have had it prepared by or for me.  This quickie dinner may just be the best way I’ve had it to date.  Once I trimmed and sliced the meat, this meal was on the table in under 20-30 minutes.  My kind of cooking. 🙂 I use HEB Carb Sense at 3 NC per tortilla and numbers below reflect those counts.

This recipe is not suitable until you are well along in your Atkins weight-loss journey, Pre-Maintenance or Maintenance.  It is OK for other Keto diets provided the numbers will fit your daily limits.  These would not be appropriate for Primal or Paleo followers.

Many delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella of Food Network fame, also brings to the table a wealth of delicious recipes added to the collection!  You’ll LOVE these recipes!  Order your copy today from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS:

4   low-carb tortillas

2 T. bacon grease

10 oz. Buffalo steak, (use sirloin if unavailable)

4 oz. onion

2 oz. green bell pepper

¼ tsp. chili powder (I used Chipotle smoked which we love)

1 c. shredded Monterrey Jack cheese

DIRECTIONS:   Preheat oven to 300º.  Buffalo is very lean, but trim all fat/gristle bands from meat.  Slice very thinly as you would for Chinese stir-fry (can be tough if not sliced thin) and set aside.  Slice onion and bell pepper thinly and set aside.  Next heat bacon grease in large skillet over high heat. Add onion, salt and saute, stirring occasionally until it begins to brown and caramelize.  Add meat and saute together until meat is beginning to brown.  Turn pieces of meat to accomplish this best.  Add green pepper and just saute a minute or two.  Add chili powder.  Stir/saute another minute or so and remove from heat.

Place 4 tortillas on a non-stick sheet pan or parchment-lined pan.  Spoon 1/4 of the mixture onto one side of each tortilla.  Sprinkle cheese evenly over them, fold and press top down with your hand.  Pop into 300º oven for about 15 minutes or just long enough to melt the cheese and for flavors to blend.

NUTRITIONAL INFO:   Makes 4 servings, each contains:

333 calories, 18.3 g fat, 16.1 g carbs, 10.6 g fiber, 5.5 g NET CARBS, 25.2 g protein, 608 mg sodium

 

Bacon & Leek Soup

Peggy Leave a comment

I opened the refrigerator to decide what to have for lunch on this chilly day and my bag of two remaining leeks was laying right beside my package of bacon.  Sounded like the makings of a good, hearty creamed soup to me!  Thus this simple dish was thrown together in under 30 minutes.  This recipe is suitable once you are past the Atkins Induction phase.   It is not suitable for Induction due to the quantity of cream in it.  Paleo-Primal followers will want to use coconut milk or coconut cream to make this recipe.

Many delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella also brings to the table a wealth of delicious recipes added to the collection!  You’ll LOVE these recipes!  Order your copy today from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS:

5 slices low-sodium bacon, sliced

2 leeks, (white and green part) washed well, sliced thinly

2 c. homemade chicken broth

2 c. water

2 c. heavy cream (or coconut milk, coconut cream or any combination)

¼ tsp. each salt and black pepper

your favorite thickener (if needed)

DIRECTIONS:  Brown the bacon in a large soup pot.  When done, add the sliced leeks.  Saute for a couple minutes, stirring several times.  When the leeks begin to wilt, add the chicken stock, water, salt and pepper. Lower heat and simmer for 5-10 minutes to allow ingredients to fully cook and flavors to mingle.  Add the cream and allow to get fully hot.  Simmer a few minutes.  If not thick enough for you, thicken with a few dustings of your favorite thickener.

An alternate method is to puree the onion/broth mixture with a stick blender after simmering and not add the cooked bacon until after pureeing, right before serving.  If you puree the leek broth, thickening will definitely not be needed.  Either method is tasty and attractive when served.

NUTRITIONAL INFO:   Makes 6 large bowl servings, each contains:

377 calories, 37 g  fat, 5.58 g  carbs, .6 g  fiber, 4.98 g  NET CARBS, 6.1 g  protein, 211 mg sodium

Mom’s Chicken Stew

Peggy Leave a comment

My mother started making this tasty Chicken Stew when I was a senior in high school.  To this day, it’s the only recipe I use when I stew a chicken.  We love to serve this year round, but it is particularly good on a cold winter evening.  You can thicken the broth if you like with your favorite thickener, but I have made it both ways and like the clear broth just as well as the thickened broth.  You’ll note there are 3 small new potatoes in the photo, as my husband doesn’t low-carb as strictly as I do, but I have NOT calculated those carbs below.  Turnips would be a suitable sub for a low carber to enjoy in this dish, but I don’t always have those on hand and really don’t need them to enjoy this delicious dish.  Without any potato, this dish is suitable for all phases of Atkins and Keto diets, but as it is vegetable heavy, it is a little higher in carbs than many of my recipes.  Only way to pull the carbs down is to eat less of the vegetables. 😉

INGREDIENTS:

6 medium pieces of chicken (I used 3 legs and 3 thighs)

3 carrots, peeled, cut in 1″ chunks

3 stalks celery, cut in 2″ pieces

1 large onion, cut into wedges

½ tsp. dried, crushed thyme leaves (or 1 T. fresh, chopped)

½ tsp. sea salt

¼ tsp. coarse black pepper

¼ c. dry white wine (I usually use Chardonay)

Enough tap water to cover chicken pieces in the pot (for a richer result, you can use homemade chicken stock if you have enough in your freezer). 🙂

DIRECTIONS:   Place chicken into large stew pot.  If using breasts, cut into 6 portions.  Add enough water to just cover the meat.  Bring to a boil over high heat, then lower heat and simmer  with lid on the pot until very tender, or about 1 hour.  Add the cut up vegetables on top of the meat at this point and bring back up to a boil.  Stir them under the broth so they are all moist (add a wee bit of water if necessary).  Lower heat a second time and simmer covered for about 20 minutes, or just until carrots are tender in the center when stuck with a sharp knife.   Thicken if desired and serve at once with a lovely green salad.

NUTRITIONAL INFO:  Makes 6 servings of 1 pc. chicken + veggies.  Each serving contains:

182.6 calories, 7.7 g fat, 9.16 g carbs, 2.06 g fiver, 7.1 g NET CARBS, 15.3 g protein, 953 mg sodium

Tabouleh-Cucumber Salad

Peggy 2 Comments

It’s so hot out these days, 99º yesterday afternoon, I wanted a no-cook lunch today.  Made a small batch of my “Hummus” and tossed together a quick Tabouleh-like salad, since I didn’t have quite enough parsley in the fridge to make a proper Tabouleh.  We both ended up liking this almost as much as the real recipe for Tabouleh, but we’re real cuke fans.  This delicious recipe is suitable for all phases of Atkins and other Ketogenic diets.  It is suited to a Primal or Paleo program as well.

Many more delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella also brings to the table a wealth of delicious recipes added to the collection!  You’ll LOVE these recipes!  Order your copy today from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS:

½  large cucumber, peeled, seeded and diced to ½” or smaller

1/3 c. fresh parsley, chopped

½ c. green onion tops, chopped fine

½ clove garlic, minced

Juice of ½ lemon (about 1 T.)

3 T. Extra Virgin Olive Oil (more if you like)

Dash each salt and coarse black pepper

6 cherry tomatoes, halved

DIRECTIONS:  Chop vegetables and place in medium serving dish.  Add all remaining ingredients and toss to coat.  Refrigerate for 30 minutes before serving to allow flavors to co-mingle.  Pairs nicely with hummus and low carb pita bread or other Greek/Mediterranean foods.

NUTRITIONAL INFO:  Makes 2 adult servings, each contains:

213 calories, 20.6 g fat, 7.25 g carbs, 2.15 g fiber, 5.10 g NET CARBS, 0.45 g protein, 91 mg sodium

Beef-Quinoa Soup

Peggy 1 Comment

Soups just go together for me no matter WHAT I throw into the pot.  At least that’s what my husband said today, as he devoured 2 bowls of this tasty soup creation at lunch today.  This goes together in no time at all.  Leave the quinoa out of this recipe if you are still on Atkins Induction Phase.  This recipe is suitable for all other phases of Atkins and many other Keto diets.

Many delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella also brings to the table a wealth of delicious recipes added to the collection!  You’ll LOVE these recipes!  Order your copy today from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS: 

½ lb. ground beef (mine was 90% lean)

1 T. beef suet (I used rib-eye fat), chopped fine (only needed if meat is VERY lean)

2 c. homemade beef broth

1 c. tap water

10-oz. zucchini, diced ½”

2 can’s diced tomatoes

Dash each onion powder, garlic powder, sea salt, black pepper and chili powder

1 chipotle chile pepper in adobo sauce (canned), seeded, rinsed, mashed fine

1 T. quinoa (omit for Atkins Induction phase)

DIRECTIONS:  Brown meat in the bottom of a 4-qt. saucepan with the chopped suet (if using).  I prefer to not drain off any of the grease.    Add all remaining ingredients and bring to a boil.  Then lower heat to just simmer uncovered for about 15-20 minutes, or just until zucchini is tender.  Serve at once.  Leftovers should freeze nicely.

NUTRITIONAL INFO:  Makes 5 large bowls, each contains:

180 calories, 10 g fat, 8.78 g carbs, 2.24 g fiber, 6.54 g NET CARBS, 11.58 g protein, 108 mg sodium

Ribeye with Parsley-Bacon Butter

Peggy Leave a comment

A quick and delicious 4th of July meal tonight that didn’t require getting out in the 97º sun this evening to fire up a hot grill.  I hate to send the hubs outside in such heat, even if it is a holiday.  This came out real tasty and we’ll definitely make this one again.  I think I might prefer it without bacon, but he actually thought the bacon was real good on it.  I haven’t had much appetite the past few weeks, so maybe it’s just me. 😉 You can lower calories and fat by using sirloin or good quality chuck instead of ribeye (or by eating less of it 🙂 ).

This recipe is suitable for all phases of Atkins, Keto diets as well is Primal and Paleo if using clarified butter.

Many delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella also brings to the table a wealth of delicious recipes added to the collection!  You’ll LOVE these recipes!  Order your copy today from Amazon  or our direct order site: amongfriends.us/order.php.

VARIATION:   Omit the bacon for a simpler flavor melange.

INGREDIENTS:

4 slices bacon, sliced fine

2    8-9 oz. ribeye steaks

2 T. unsalted butter (to sear steaks)

2 T. more butter for sauce

½ c. chopped parsley

1 large clove garlic, minced

juice of ½ lemon (about 1-2 T.)

Dash each sea salt & coarse black pepper

DIRECTIONS:   Brown the chopped bacon, drain and set aside for now.  In the same skillet, add 2 T. butter over high heat.  Sear steaks on both sides until done to your preference.  Set steaks off on a platter for a few minutes while you make the quick sauce.  Lower heat to medium low.  Add remaining 2 T. butter to skillet and stir into remaining steak juices.  Add garlic, lemon juice, sea salt, pepper.  Simmer just until garlic is slightly cooked.  Add parsley and simmer just until parsley is barely wilting. Add cooked bacon and serve equally over the two steaks at table.

NUTRITIONAL INFO:     Makes 2 adult servings, each contains:

758 calories, 47 g fat, 3.25 g carbs, 0.65 g fiber, 2.6 g NET CARBS, 77 g protein, 864 mg sodium

Applesauce Cake

Peggy 7 Comments

One of my doctors put me on a special diet for 3 days recently that included applesauce.  Well, I told him I was a low carber and that wasn’t such a good food choice for me, but he insisted I needed to incorporate some every day.  We went out and bought some unsweetened Motts applesauce and I have a fair amount leftover.  Today’s sweet treat was a delicious, pleasant way to use some of it up!  I basically started with my Pumpkin Cake recipe, changed the spices and subbed in applesauce for the pumpkin.  This recipe is not suitable until you reach the fruit rung of the carb re-introduction ladder of Phase 2 Atkins (OWL).  I had 1 apple I wanted to use up, so the loaf in the photo has the diced apple.  This cake improves after overnight refrigeration:  gets denser; gets tastier as the flavors mellow.  🙂

Many delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella also brings to the table a wealth of delicious recipes added to the collection!  You’ll LOVE these recipes!  Order your copy today from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS:

8 oz. cream cheese, softened

3/4 c. (1½ sticks) butter, softened

1 c. unsweetened applesauce

½ c. sugar free maple syrup

4 large eggs, beaten

1 tsp. vanilla extract

2 c. almond flour

1 c. plain whey protein powder

1 c. Splenda (or equivalent product of your choice to equal 1 c. sugar)

2 tsp. baking powder

1/8 tsp. sea salt

1 T. ground cinnamon

OPTIONAL:  1½ c. peeled, diced apple

DIRECTIONS:  Line 2 loaf pans with parchment paper on the bottom.  Lightly grease the sides of the pan with a little coconut oil.  Set prepared pans aside. Preheat oven to 350º.

Soften butter and cream cheese in a large mixing bowl.  Whip with electric mixer until smooth.  Add applesauce, syrup, eggs, vanilla and continue beating with the mixer until smooth throughout.   Add all the dry ingredients, beating between each one you add to the bowl.  Beat with the mixer for 2-3 minutes or until batter is very smooth.  With a spoon, stir in the diced, peeled apple if using.  Using a rubber spatula, scrape half of your batter into each pan.  Pop pans into preheated 350º oven and bake for about 40-45 minutes.  Watch the tops as you near end of time, as ovens can vary.  Remove and slightly cool.  Slice loaf into 8 slices.  Do not slice if freezing the loaves.  I freeze my cakes in gallon freezer plastic bags.

NUTRITIONAL INFO:  Makes 16 servings/slices, each contains:

Without diced apple: 261 cals., 22.5 g fat, 7.43 g carbs, 1.98 g fiber, 5.45 g NET CARBS, 10.75 g protein, 250 mg sodium

With diced apple:  267.4 cals. 22.5 g fat, 9.05 g carbs, 2.26 g fiber, 6.79 g NET CARBS, 10.78 g. protein, 250 mg sodium.

Creamed Artichokes and Mushrooms

Peggy Leave a comment

This creamy artichoke side is a marvelous flavor pairing for seared or grilled pork.  If you love artichokes, you’re going to LOVE this recipe.  My husband doesn’t even particularly like artichokes, yet he really enjoyed this dish with our pork this week.  This recipe is suitable for all phases of Atkins and most Keto diets as well.

We made an interesting discovery with the 3 leftover servings of this tasty dish.  I made a batch of zucchini lasagna later in the week and added the leftovers of this dish in the middle of my lasagna in lieu of ricotta cheese (I didn’t have ricotta on hand) and it was scrumptious!  My husband told me after dinner (he dipped up seconds) he was quite apprehensive of the concoction I described I was putting together 2 nights later with these leftovers but was truly AMAZED at how good this was in lasagna. Love when I  surprise him like that with a food he’s not all that fond of.  🙂

Many delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella also brings to the table a wealth of delicious recipes added to the collection!  You’ll LOVE these recipes!  Order your copy today from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS: 

½ recipe of Jennifer Eloff’s low-carb Condensed Cream of Mushroom Soup

3 oz. cream cheese, softened

1 can sliced mushrooms, drained (or 4 large fresh ones, sliced and sauteed)

1   14-oz. can artichoke hearts in brine, drained

Dash each sea salt and coarse black pepper

DIRECTIONS:  Preheat oven to 350º.  Soften the cream cheese on a paper plate, scrape into a medium mixing bowl and whisk.  Add the low-carb mushroom soup and stir well to blend.  Add the mushrooms, artichoke hearts, salt and pepper.  Stir again.  Pour mixture into a buttered medium casserole dish and bake at 350º for about 30 minutes or until bubbly.  Enjoy with grilled or fried pork chops or a nice steak.

NUTRITONAL INFO:   Makes 6 servings, each serving contains:

144 calories, 11.85 g fat, 6.7 g carbs, 2.65 g fiber, 4.05 g NET CARBS, 3.56 g protein, 352 mg sodium

Kale-Leek Bake

Peggy Leave a comment

I was cooking pork steaks this week and created two new veggie sides that were delicious with the pork.   At the left in the photo is the Kale-Leek Bake.  The Creamed Artichoke dish on the right will be posted on the site next as soon as I can work it up.  This kale dish is not only nutritious, but is packed with flavor.  If you’re not a fan of kale, you could substitute cabbage or spinach, but understand this will result in a totally different dish and flavor.  This recipe is suitable for all phases of Atkins and most Ketogenic diets.

Many delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella also brings to the table a wealth of delicious recipes added to the collection!  You’ll LOVE these recipes!  Order your copy today from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS:

3 oz. raw bacon, chopped

3 c. curly-leaf kale, stemmed and chopped

1 c. leek, well-washed, chopped

1 c. shredded Monterrey Jack or other mild white cheese

DIRECTIONS:   Preheat oven to 350º.  Chop bacon and partially cook in skillet over medium-high heat.  Add the leeks and stir fry a few minutes.  Add kale and stir/saute until it just goes limp (do not get distracted as kale is bitter when overcooked).  Top with the cheese and pop pan into oven for about 15 minutes to finish cooking and flavor melding.  Enjoy with your favorite pork chops or ham.

NUTRITIONAL INFO:    Makes 6 servings, each contains:

161 calories, 12.3 g fat, 5.66 g carbs, 0.93 g fiber, 4.73 g NET CARBS, 7.3 g protein, 295 mg sodium

Bacon-Leek Gravy on Toast

Peggy Leave a comment

Rather than go with an ordinary bacon gravy on toast today, I decided to cut up one of the leeks I have in the fridge and add to the party.  These two flavors are always a winner in my book.  This tasty dish, served on toasted slices of this Einkorn flour bread recipe (made up in a sheet of 12 slices, rather than dinner rolls) was absolutely delicious this morning.   This would also make a nice brunch or lunch dish.  This recipe is suitable for all phases of Atkins and other Keto diets, provided those still on Induction use an Induction suitable bread (toasted flax bread).

INGREDIENTS:

6 slices low-carb bread of choice, toasted (numbers below based on linked bread recipe)

6 slices bacon, chopped

½ leek washed of dirt hiding in leaves, sliced thinly

1 c. heavy cream

½ c. water

Few shakes each salt and black pepper

Dash xanthan gum or your preferred thickener to thicken gravy

DIRECTIONS:   Chop bacon and leek.  Add bacon to non-stick skillet and brown.  Do not drain.  Add leek and saute just until tender.  Add cream, water, salt and pepper and simmer a few minutes to slightly thicken.  Two or three light dustings of xanthan gum stirred in (allow each addition to thicken to avoid getting too much) or use your preferred thickener to thicken gravy a bit more.  Plate up the toast and dip gravy on top, dividing the skillet contents as equally as possible (about 1 generous cooking spoonful each).  Serve at once.

NUTRITIONAL INFO:    Makes 6 servings, each contains:

275 calories, 23.2 g fat, 803 g carbs, 4.16 g fiber, 3.89 g NET CARBS, 8.4 g protein, 565 mg sodium

 

Smoked Sausage Breakfast Pizza

Peggy 2 Comments

This was a very tasty treat this morning!  I remembered I had Joseph’s Oat Fiber-Flax Pita Bread in the fridge and decided to do my scrambled eggs a little differently today.  Didn’t want too many busy flavors competing, so I only added green onion to the meat and cheese, and limited the cheese at that!  These got a thumbs up from both of us and I’ll be making them again!  They are suitable once you get to the grains level of Atkins (close to Maintenance).  If you use a low-carb bread like cloud bread, even those in Phase 1 can enjoy these “pizzas”.

Many delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella also brings to the table a wealth of delicious recipes added to our collection!  You’ll LOVE these recipes!  Order your copy today from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS: 

2 Joseph’s Oat Fiber-Flax Pita Bread rounds

½ c shredded Mozzarella (or other cheese if you prefer)

3 large eggs, beaten with the onion below

1 large green onion, chopped fine

6 oz (3 links) smoked sausage, sliced thin

DIRECTIONS:  Preheat oven to 350º.  Place the pita breads on a broiler pan with holes, a pizza pan with holes or a parchment lined baking sheet.  Sprinkle each “crust” with a quarter of the mozzarella cheese (about 2 T. per pita).  In a non-stick skillet, lightly cook the sausage over medium-high heat for a couple minutes.  Remove slices to paper towel to drain.  In the sausage grease remaining, lightly scramble the egg-onion mixture, turning off the heat just when the eggs are no longer runny, but not quite done.  Spoon the eggs evenly over the two loaves.  Top each with the remaining mozzy cheese.  Pop into oven for about 10-15 minutes just to set up the eggs and melt the cheese.  Crusts will get almost crisp enough to pick up and eat with hands, else use a fork and knife to eat these.  ENOY!

NUTRITIONAL INFO:   Makes 2 servings, each contains:

416 calories, 29 g fat, 6.1 g carbs, 1.8 g fiber, 4.3 g NET CARBS, 36 g protein, 1125 mg sodium

Creamy Sausage Herb Pasta Sauce

Peggy Leave a comment

This dinner creation this week was quite a pleasant taste surprise!  I was expecting ordinary but got anything but.  It went together amazingly fast, too, once I cooked my zoodles.  You could also use spaghetti squash threads or even a bed of steamed riced cauliflower.  This recipe is suitable for Phase 2 Atkins (OWL) and if the wine is omitted, those on Induction can even enjoy this dish.

Many more delicious low-carb recipes like this can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon  or our direct order site: amongfriends.us/order.php

Added Note:  The leftovers on this recipe were even tastier than the night I made it!

INGREDIENTS:

12 oz. smoked sausage, sliced thin (mine was all pork made locally)

3 oz. onion, sliced thin

1 clove garlic, minced

2 Roma tomatoes, seeded and cut into strips

1/3 c. parsley, chopped

3 leaves fresh basil, sliced (or ½ tsp. dried)

1 T. fresh oregano, chopped (or ½ tsp. dried)

1 tsp. fresh thyme (or ¼ tsp. dried)

¼ tsp. coarse black pepper

1/8 tsp. sea salt

1 c. dry white wine (I used Chardonay)

1 c. heavy cream

4 very large mushrooms, sliced

VARIATION:  Substitute Italian Sausage for the smoked sausage

DIRECTIONS:  Slice and lightly brown the sausage in a non-stick large skillet over medium-high heat.  Add the onion and saute until it begins to brown.  Add garlic, all spices, parsley and all other listed herbs.  Add the tomato strips and mushrooms and saute until both are slightly limp.  Add the white wine and simmer on medium heat.  Lower heat to lowest setting and add cream.  Simmer until the cream slightly thickens.  If you like a thicker sauce, add a light dusting of xanthan gum (or your preferred thickener) until desired thickness level is achieved.  Serve over a bed of zucchini noodles, spaghetti squash threads or cauli-rice.

NUTRITIONAL INFO:   Makes 5 servings of sauce, each contains:  (Note, this if for the sauce only.  You must add the numbers for whatever noodles you choose)

377 calories, 29.84 g fat, 6.18 g carbs, 0.96 g fiber, 5.22 g NET CARBS, 15 g protein, 308 mg sodium

Mexican Squash and Tomatoes

Peggy Leave a comment

This makes a quick and delicious side dish for any roasted, grilled or fried meat entree you like: beef, pork, chicken, even fish.  It is ready in under 10 minutes and will be a hit with your family, I’m certain. This recipe is suitable for all phases of Atkins, Keto diets Primal and Paleo as well.  Calaba or Mexican Squash tastes just like zucchini, but the flesh is slightly yellower and it has less water in it.  I actually prefer it to traditional zuccini for the latter reason, as well as the fact it is consistently cheaper than its darker green cousin.

Many delicious low-carb recipes like this can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS:

10 oz. Mexican Calaba squash, ¼” slice. (two medium 5-6-oz squash)

2 oz. onion, sliced thinly

3 T. olive oil (or your preferred oil)

2 Roma or 3 Campari tomatoes, coarsely chopped or sliced

1/2 tsp. dried oregano leaves (or 1 tsp. fresh)

1 clove garlic, minced

Dash pepper and salt to taste

VARIATION:   Sprinkle on a little fresh grated Parmesan when served. 

DIRECTIONS:  Heat the olive oil in a non-stick skillet or deep wok.   Add the onion and saute until it begins to go limp.  While it sautes, stem and cut the squash lengthwise in half and cut those halves lengthwise again.  Slice the quarters into ¼” slice (click photo to enlarge).  When the onion is softened, add the squash to the skillet.  Saute, stirring constantly until squash is tender but not too soft yet.  Add the tomato slices, oregano, garlic, salt and pepper and saute just until tomato softens.  Squash will likely be plenty tender and done by then.  Serve with your favorite entree.

NUTRITIONAL INFO:    Makes 4 servings, each contains:

114 calories, 10.3 g fat, 5.22 g carbs, 1.52 g fiber, 3.7 g NET CARBS, 1.27 g protein, 92 mg sodium

Cheesy Crawfish Casserole

Peggy Leave a comment

 

Cheesy Crawfish Casserole

This is a quick and simple dish to make.  I love Cajun food and I associate crawfish with the spice dishes in Louisiana.  My husband just loves seafood casseroles.  You know me……always looking for easy.  It’s cheesy, buttery and full of good veggie nutrition as well.  If your family loves seafood, give this a try!  It’s sure to please.  🙂   You can substitute shrimp or 1 lb. crab meat in this recipe if you prefer, but of course, each has a slightly different taste.  This recipe is suitable for all phases of Atkins.

INGREDIENTS: 

1  c.  yellow summer squash, ½” dice (I used a small 5″ squash)

4 T. unsalted butter

1 stalk celery, chopped

2 oz. bell pepper, chopped (I cross sliced mini bell peppers I had on hand)

2 oz. onion, chopped

1 clove garlic, minced

½ c. chopped green onion

¼ c. chopped parsley

½ tsp. my Cajun Seafood Spice Blend

1/8 tsp. cayenne (optional)

12 oz. crawfish tail meat, rinsed well (or cleaned, peeled shrimp)

1 c. shredded Cheddar cheese

1 c. shredded Monterrey Jack Cheese

Topping:  Mix ¼ c. shredded Parmesan with 5 well-crushed pork rinds

VARIATION:  Use 1 lb. cleaned shrimp or 1 lb. cooked crabmeat instead of crawfish

DIRECTIONS:  Dice squash and other veggies.  Melt butter in non-stick skillet or wok over high heat.  Preheat oven to 350º.  Saute squash and all other vegetables until nearly tender or about 5 minutes.  Add parsley, spices and crawfish.  Reduce heat to medium and saute all for about 5 minutes stirring several times, to allow flavors to meld.  Mix the Cheddar and Jack cheese in a bowl and sprinkle half over the crawfish mixture.  Stir all well.  Now put remaining cheese on top evenly.  Sprinkle with the Parm-pork rind topping and pop into 350º oven for 30 minutes.  I garnished with slices of mini bell peppers.  Pairs nicely with your favorite low-carb dinner roll and a lovely green salad.

NUTRITIONAL INFO:   Makes 6 servings, each contains:

296 calories, 20.7 g fat, 7.16 g carbs, 2.0 g fiber, 5.16 g NET CARBS, 21.1 g protein, 509 mg sodium

Tandoori Cornish Hens

Peggy Leave a comment

Click to enlarge

I love tandoori chicken so much and there are so many recipes out there for the spice blends for it, I never tire of trying new ones!  This one is my latest experiment.  It was a recipe I found in a magazine a long time ago and finally got around to making it, with a couple of modifications.  If you bake this recipe in your oven, rather than grilling over charcoal, I like to put some sliced onions in the bottom of the pan with some olive oil the last half hour of baking and de-glazed the pan brown bits with some water over stove-top burner on low for a nice sauce.    This can also be done with regular cut-up chicken pieces or just wings (which will cook much faster!).   To be more traditional, if your way of eating allows it, add 2-3 drops of food coloring to the marinate, for the traditional red hue in the picture, but this step is optional.  This is not necessary for the flavor to be spot on, however.

This chicken pairs nicely with Indian Creamed Spinach (Saag Paneer) and my Indian Cauliflower.

For more delicious low-carb recipes, click to visit the LOW CARBING AMONG FRIENDS Facebook page and see a preview of recipes in these cookbooks.  This 5-volume set by international author Jennifer Eloff and a group of other talented low-carb cooks will WOW you!  They are chock full of tasty recipes. All I have tried so far have been delicious!  You can order them individually also, if you prefer.  They are available in regular or coil bound at Amazon or direct.

INGREDIENTS:

2 Cornish hens (about 1¼ lb. each) or 8 cut pieces of chicken

½ tsp. cayenne pepper

1/8 tsp. salt (optional but included in stats below)

Pinch black pepper

1 T. fresh lime juice

½ c. sour cream or plain yogurt

1 large clove minced garlic

1 tsp. minced fresh ginger

¼ medium onion, chopped

½ tsp. cumin seed (or ¼ tsp. ground)

½ tsp. ground turmeric

DIRECTIONS:  Split the Cornish hens into halves or cut up 4 of your desired whole chicken pieces.  You can skin the chicken if you like, but I never do.  I LIKE the skin!  Poke holes randomly in the skin, piercing through into the flesh as well.  Mix salt, pepper and cayenne with lime juice and rub onto the pieces of meat.   Set aside while you do the next step.

In a blender or food processor, puree the yogurt, garlic, ginger, onion,  and remaining spices.  Add optional 2-3 drops red food coloring (if using). Spoon into gallon plastic zip bag and add chicken to the bag.  Zip bag and mix to coat meat pieces by manipulating with your hands.  Refrigerate for 6-8 hours, manipulating occasionally during this period.

Tandoori Chicken, in India, is cooked in a Tandoori clay oven, which I certainly do not have.  However a medium-hot charcoal fire will do nicely.  But if neither is available, preheat your indoor oven to 400º.  Place hen quarters skin up onto grill surface or on a rack in a roasting pan.  Brush or spoon the yogurt marinate evenly over the pieces of meat.  Depending on your charcoal fire, distance from coals to meat, or your oven accuracy, size of birds…….these hens will take about 45 minutes to an hour to get done.  Test the thigh joints for internal temp of 180º on a meat thermometer or until juices are clear and not pink.

NUTRITIONAL INFO: Serves 4, each serving contains:

381 calories, 23.4 g  fat, 9.2 g  carbs, 0.4 g  fiber, 8.8 g  NET CARBS, 31.83 g  protein, 377 mg  sodium

Bunless Sriracha Cream Burgers

Peggy Leave a comment

A simple, quick, delicious meal for week nights when you’re tired.  These meat patties and sauce will only take 30 minutes to prepare!   And is this ever good!  This recipe is one you’ll find yourself making again and again.  There’s not enough Sriracha in the sauce to make this too hot for most people, but add it last to taste, as always.  This recipe is suited to all phases of Atkins, Keto diets, and Primal Blueprint.  Use coconut milk instead of the cream if you follow a Paleo lifestyle.

MEAT INGREDIENTS:

16 oz. lean ground beef (I used grass-fed 90%)

6 oz. breakfast pork sausage

1 tsp. my homemade Montreal Steak Spice Blend

1 tsp. no-salt lemon pepper (I use Victoria Gourmet brand)

1/4 tsp. Dad’s Poultry Seasoning (or your preferred brand)

SAUCE INGREDIENTS:

4 T. butter, melted

½ c. heavy cream

½ c. water

¼ tsp. xanthan gum (or your preferred thickener)

1/3 c. green onion, chopped fine

2 tsp. Sriracha sauce

Salt to taste

DIRECTIONS:  In a large bowl, mix the two meats and 3 spices listed.  Form into 4 patties and place in a hot non-stick skillet over medium-high heat.  Brown nicely on both sides.  Wile they cook, in a small saucepan, melt the butter, add the cream, water and green onion and bring to a light simmer.  Dust with the xanthan gum or your favorite thickener and whisk it in, simmering on low heat until the sauce thickens.  Add the Sriracha gradually and taste as you go, stopping when it is spicy to your liking.  Serve patties with 1/4 of the sauce over each serving.

NUTRITIONAL INFO:   Makes 4 adult servings, each contains: (form 5 patties to lower cals. & fat)

575 calories, 50.7 g fat, 2.65 g carbs, 0.62 g fiber, 2.03 g NET CARBS, 29.3 g protein, 440 mg sodium

 

Loaded Chicken Wraps

Peggy 4 Comments

My husband came home from Sam’s with a roasted chicken a couple nights ago.  We only ate the leg quarters.  Tonight, I used up the two breast pieces in a delicious, stupidly simple dinner that was just DELICIOUS!  I’ll be making THESE again and often!  I use HEB Carb Sense whole wheat flour tortillas at 3 net carbs per tortilla.  I always have some in the fridge, so this meal of leftovers was super easy!  This recipe is not suitable until you are farther along in your Atkins weight loss journey, as flour product isn’t allowed until you have traversed all the rungs of the carb reintroduction ladder.  That said, these are only 4.85 net carbs per wrap, so you decide. 🙂  Together we ate four of the six wraps this made, but I was stuffed at just 1½ wraps; the hubs ate 2½ of them and gave them a resounding stamp of approval.  I didn’t use any sour cream; the hubs liked it on his.

Many delicious low-carb recipes like this can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS:

6 low-carb flour tortillas (mine were 3 net carbs per)

2 small chicken breasts, pre-cooked & cut into strips

6 slices bacon, cooked, drained (I use thick slice)

2½ slices American Deluxe cheese, tear the whole slices into halves

1 c. shredded Cheddar cheese

½ c. green onion, chopped

OPTIONAL:  6 dollops sour cream (not calculated in numbers below)

DIRECTIONS:   Line a cooking sheet with parchment.  Cook the bacon in a skillet until done but not too crisp.  Drain on paper towels.  Preheat oven to 325º.  Lay the flour tortillas on the pan.  Place the cooked chicken evenly on half of each tortilla.  Next tear each slice of bacon in half and lay the two halves diagonally over the chicken meat.  Now place ½ slice American cheese on top of the bacon for each wrap.  Next sprinkle the Cheddar shreds evenly over the bacon.  The final touch is to sprinkle the green onion over each and fold the other side of the wrap over to form a half moon shape.  Press firmly with your hand.  Loosely cover the pan with foil but do not seal it up or it will sweat during cooking.  Pop into 325º oven for 15 minutes to just melt the cheeses.  Serve at once with dollop of sour cream if desired.  I served mine with a small green salad on the side.

NUTRITIONAL INFO:    Makes 6 wraps, each contains:

308 calories, 15.5 g fat, 15.06 g carbs, 10.21 g fiber, 4.85 g NET CARBS, 27 g protein, 795 mg sodium

Strawberry Mug Cheesecake

Peggy 5 Comments

If you love cheesecake but want it FAST, this is your recipe!  I had the tail end of a bag of strawberries in my freezer that needed using so I whipped up this delicious quick cheesecake for dinner last night.  Of course, you could use other fruits and berries, but you’d have to recalculate the serving numbers for those changes.  My husband just loved this!  Said I could make it again just any old time!  🙂  This recipe is suitable once you get to the first, nuts and berries level of Atkins (Phase 2 OWL).  It is also suitable for other Keto diets and Primal Blueprint.

INGREDIENTS:

1 c. frozen strawberries, thawed and drained of juice

3 oz. softened cream cheese

2/3 c. sour cream

1 c. heavy whipping cream

liquid Splenda (or sweetener of choice), to taste (about 10 drops)

DIRECTIONS:   Soften cream cheese on a paper plate either in microwave or at room temperature.  Place into food processor bowl.  Add the drained berries, sour cream and Splenda.  Process until smooth.   In a separate bowl, whip the cream until it forms soft peaks.  Scrape the strawberry mixture onto the whipped cream and fold the two together until well-blended.  Taste and adjust sweetener to taste.  Spoon equally into 6 serving mugs, ramekins, or dishes of choice.  Chill for 1 hour and serve.  This will firm up when the cream cheese re-chills.

NUTRITIONAL INFO:    Makes 6 servings (approx. 1/2 c.), each contains:

253 calories, 25 g fat, 5.93 g carbs, 0.76 g fiber, 5.17 g NET CARBS, 2.83 g protein, 71 mg sodium

Smoked Gouda Stuffed Beef Roll

Peggy Leave a comment

This beef roll was scrumptious!  We both gave it a thumbs up!  Very simple to put together, too.  When I make such dishes, I tend to make enough for 2 meals so I used 2# of lean, grass-fed ground beef.   You could vary the meat and use some lamb or pork if desired.  Of course, the flavor will change a bit with meat changes.   This roll was in the oven in about 5 minutes flat and it cooked itself.  I served with steamed cauliflower and green beans.  This recipe is suitable for all phases of Atkins, Keto diets and Primal Blueprint plans.

Many delicious low-carb recipes like this can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon  or our direct order site: amongfriends.us/order.php.

VARIATION:  Use other seasoning of your choosing.  The sky is the limit.  You can also make this a cheesier roll by increasing the cheese, but be sure to add in the nutritional numbers for additional cheese used.

INGREDIENTS:

5 oz (8 slices) sliced bacon

2 lb. lean ground beef (or meat of choice)

½ tsp. my Homemade Montreal Steak Seasoning

4 oz. smoked Gouda cheese (I buy mine at Sam’s Club)

½ c. chopped parsley

DIRECTIONS:  Preheat oven to 350º.  With your hands or a fork, in a large mixing bowl, mix the meat with the Montreal Steak Seasoning (or whatever seasoning blend you prefer).   If your seasoning contains no salt, you may wish to add a little.  My stainless meat roasting pan is 16″ long, but you could probably use a 9″ x 13″ pan for this recipe.  Tear off a piece of parchment paper as long as your baking pan and lay it on your counter.  Lay the slices of bacon side-by-side, touching but not overlapping, on the parchment.  Spread the seasoned beef mixture on top pressing it evenly over the bacon with your fingers (forming a rectangle layer of meat).  Along the long edge, lay the Gouda cheese the entire length of the meat layer.  Mine was in ¼” sticks, but slices can be cut or rolled instead.  Sprinkle the parsley all over the rest of the meat layer.  Picking up the parchment as a lifting/rolling tool, carefully roll the bacon/meat over like one forms a cake roll until it is one long, roll/log.  You want to end with the seam down.  Lift it over to your baking pan (using the parchment to help you), placing the seam down onto the baking pan (leave the parchment there for cooking).  Pop into hot 350º oven for about 45 minutes or until a meat thermometer reads 130-140º and the bacon is browning.  Cut into 8 slices neatly between the bacon slices.

NUTRITIONAL INFO:  Makes 8 servings, each contains:

349 calories, 28 g fat, 1.05 g carbs, 0.18 g fiber, 0.87 g NET CARBS, 25 g protein, 416 mg sodium

Steak Diane with a Twist

Peggy 2 Comments

I had two New York Strip steaks I thawed tonight and decided to make my Steak Diane recipe, but decided a bit of creamy cheese on top might be nice.  GOOD decision, as it was indeed a delicious addition to the wonderful flavor of parsley and mushrooms.  I served roasted asparagus on the side.  A meal fit for a king, it was.  This entree goes together so fast (a wonderful week-night dinner!), I actually had to wait a few minutes on my asparagus to get tender which caused some of my liquid in the griddle to evaporate.  Could have added a little water or bouillon, but instead melted a wee bit more butter, which did the trick.  If the calories and fat numbers below are too high for your diet, use smaller portions of meat and less butter when preparing this tasty dish.   This is suitable for all phases of Atkins provided you omit the wine for Induction Phase.  It is suitable for Keto diets and Primal as well.  Omit cheese for Paleo.

Many delicious low-carb recipes like this can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS:

20 oz. lean, trimmed steak (I used NY Strip Steaks)

2 T. unsalted butter

1  4-oz can sliced mushrooms, undrained

¼ c. white wine (omit if still on Induction)

2-3 shakes each sea salt and coarse black pepper

3/4 c. parsley, chopped

Sprinkle fresh lemon juice (maybe 1 tsp.)

6 T. shredded white cheese (I used Monterrey Jack)

VARIATION:  Make classic Steak Diane by omitting cheese.  For a totally different dish, make Chicken Diane using seared, skinless/boneless chicken breasts instead of beef.

DIRECTIONS:  Trim outer fat off the steaks.  Laterally slice them into 4 thinner  pieces.  Pound on both sides to tenderize a bit.  In a griddle or skillet, melt 2 T. of the butter over high heat.  Sear the meat on both sides until done and browned to your liking.  Remove meat to a waiting platter.  In the hot griddle, add the rest of the butter to melt, the mushrooms with their liquid, parsley, lemon juice, wine, salt and pepper. Simmer just until parsley goes limp.  Place steak strips back in the pan a couple minutes and sprinkle about 1½ T. cheese over each.  The heat of the meat will melt by the time it is at table.  When serving, dip 1/4 of the parsley-mushroom mixture/sauce over each portion.  Serve with your favorite green side dish.

NUTRITIONAL INFO:  Makes 4 servings, each contains:

569 calories, 47 g fat, 2.72 g carbs, 1.10 g fiber, 1.62 g NET CARBS, 30.4 g protein, 417 mg sodium

Spaghetti Squash Lasagna

Peggy Leave a comment

The hubs is out of town today so I tend to eat sandwiches or scrounge around and use up leftovers when he is gone.  Since I had a sandwich for lunch, I decided to use some of the open Classico spaghetti sauce in the fridge with a half pound of ground beef.  I knew I had some frozen spaghetti squash threads in the freezer (be sure to wring them out in a towel after defrosting if using frozen squash) and some ricotta as well.  Bingo!  Sounded sort of like lasagna to me.  I quickly defrosted ½ lb. ground beef in my microwave and browned it.  Then I just layered and VOILA!  A delicious lasagna-like dish that would have served two.  I used a 6″ square baking dish for this, but a loaf pan will work as well.  This recipe is suitable for all phases of Atkins, Keto diets and Primal if you indulge in dairy.  IMG_5725

Many delicious low-carb recipes like this can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS:

1/3 c. Classico or Lucini prepared spaghetti sauce (use more if you like, but it will be “soupier”)

8 oz. ground beef (browned)

1 c. spaghetti squash threads (cooked and squeezed of all water)

4 oz. shredded Mozzarella cheese (about 1 cup)

3 T. grated Parmesan cheese

½ c. Ricotta cheese

1/8 tsp. dried oregano leaves (or ½ tsp. fresh, chopped)

DIRECTIONS:   Cook spaghetti squash using your preferred method.  I halve it, place face down in 1/2″ water and microwave for 13 minutes.  I then scrape out and discard the seeds and fork out the threads.  Place threads in clean kitchen towel and wring out any water over your sink……especially if using previously frozen squash!).  Set aside 1 cup for this recipe and save the remainder for another use or freeze in baggies.  Preheat oven to 350º.

Brown the ground beef, leaving it in fairly chunky bits.  Spread the meat undrained into a glass loaf pan.  I used a 6″x6″ square baking dish, but a loaf shaped pan or small round baking dish will work.  The meat grease oils your baking dish quite nicely. 🙂  Spread half of the 1 cup spaghetti squash threads on top of the meat.  Sprinkle 1/3 of the Mozzy and 1 T. Parm cheese on next.  Spoon on half the spaghetti sauce, spreading evenly.  Dot with half of the ricotta and spread it out a bit with the back of your spoon.  Lightly sprinkle with oregano.  Next top with  1/3 more of the Mozzy and another tablespoon of the Parm cheese.  Add the remaining sauce and remaining 1/2 cup squash threads evenly on top.  Dot with remaining Ricotta and spread with back of your spoon again.  Sprinkle on the remaining Mozzy and last tablespoon of Parm cheese.    Sprinkle with oregano lightly again.  Pop into 350º oven. Bake 30 minutes or until bubbly.   Allow to cool 5-6 minutes to set up before attempting to dip up.

NUTRITIONAL INFO:   Makes 2 adult servings (double ingredient for a larger pan to serve 4).  Each serving contains:

623 calories, 40 g fat, 12.5 g carbs, 1.85 g fiber, 11.65 g NET CARBS, 54 g protein, 1300 mg sodium  (to lower these figures, cut this into 3 servings. 🙂  )

 

Mushroom-Spinach Chicken Breasts

Peggy 2 Comments

This dish is lip-smacking delicious!  The hemp hearts add a slight nutty taste.  We both gave this creative dish two thumbs up!  It was simple to put together, in the oven in 15 minutes and baked itself effortlessly to delicious perfection!  This will definitely make my regular chicken recipe rotations again!  It had, as you can see in the photo, lovely pan juices for basting during cooking and last minute drizzling over the meat when done.  This recipe is suitable for Phase 2 of Atkins once you have reached the grains level of the carb re-introduction ladder (it has Joseph’s pita bread in it).  You could use flax meal instead of the Joseph’s bread and enjoy this recipe once you reach the the nuts & seeds level of Phase 2, but it will have a grainier taste with that change.  This recipe is not suitable for Atkins Induction or Primal-Paleo followers.

Many delicious low-carb recipes like this one can be at your fingertips with your very own set of cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and her low-carb friends (including me).  Famous Chef George Stella also brings to these cookbooks a wealth of his personal recipes you will want to try!  Order yours from Amazon or the direct order site: http://amongfriends.us/order.php. 

INGREDIENTS:

2  medium chicken breasts, skin on, boneless (boil bones for delicious stock for soups!)

2 T. unsalted butter

4 large mushrooms, chopped or sliced

2 c. spinach, chopped (1 c. packed)

2 T. Boursin soft cheese, ‘garlic and fine herb’

3 T. shredded Monterrey Jack

1/2 Joseph’s Flax and Oat Bran Pita Bread, softened with water (or 1 low-carb flour tortilla)

2 T. hemp hearts

Dash coarse black pepper

DIRECTIONS:   Preheat oven to 350º.  Run a sharp knife between the rib bones and the chicken meat to remove the rib bones from the breast.  Boil them down for delicious chicken stock for future uses.  I freeze mine.   With a large knife, laterally slice the breast 3/4 of the way through making a pocket or shelf for the filling.  Place them in a lightly oiled baking dish and set aside.   In a non-stick skillet, heat the butter and sauté the mushrooms until no longer opaque.  Add the spinach and sauté just until it is limp.  Stir in the Boursin and Jack cheese.  Turn off heat.  Add the hemp hearts and stir filling well to blend the cheese.  With your fingers, mush up the softened bread and add it, stirring again.  Spoon half the mixture into each breast and fold the skin half over the filling.  Press lightly and sprinkle with pepper.  Pop the pan into a 350º oven and bake for about 1 hour (less time for small breasts, more for large ones).  When the skin has browned nicely on top, they should be done.   Serve in the baking dish pan so the pan juices can be dipped over the top if desired. 🙂

NUTRITIONAL INFO:   Makes 2 servings, each contains:  (adjust ingredients for more servings)

478 calories, 33 g fat, 5.90 g carbs, 2.85 g fiber, 3.05 g NET CARBS, 39.35 g protein, 645 mg sodium

“Ravioli” Bites

Peggy 4 Comments

ravioli-bites

Here is an exciting and delicious way to use my incredible glucomannan dumpling dough!  Man, are these ever good, and for only 1.28 net carbs per bite!  Can’t beat that.  Picture a platter full of these for Super Bowl next year!  And guilt free!  Very similar to Totino’s Pizza Rolls in taste but even better!   The cooking is a two-step process, but necessary for the dough to fully cook all the way through.  These are suitable for all phases of Atkins and Keto diets.  Omit the bit of flour, subbing in oat flour (slightly higher carbs), and these are suitable for Primal-Paleo as well!   An added note, I reheated the leftovers in the oven for lunch today (350º for 15 minutes) and they were GREAT!  I suspect these would freeze nicely, too, as the dumpling dough has proven, after simmering in sauces, to freeze well.

Many delicious low-carb recipes like this can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS:

2 recipes my Peggy’s Original Dumplings dough

2 T. finely grated Parmesan cheese

2 T. total Einkorn flour or oat flour (from certified gluten-free oats if required)

1 tsp. olive oil

6 oz. Italian sausage, cut into 3/8″ slices

½ c. low-carb spaghetti sauce (I use Lucini or Classico Italian)

DIRECTIONS:  Preheat oven to 350º.  Make the double batch of dumpling dough (adding the Parmesan and 1 T. of the flour to the dry ingredients) per that recipe’s instructions.  When the dough has firmed up nicely, divide into eighteen equal balls around 1½” round.  Dust the counter with the remaining flour and pat your fingers in it frequently to keep them  from getting sticky as you pat/work each ball of dough into a small 2″ round on your fingers.  You’re not looking for perfection here.  This soft dough is very difficult to roll, so I just do this in my hands.  Again, keep touching the flour with your fingers and patting onto the dough surface as you work so your fingers don’t get sticky as you work.   Place a slice of sausage on one side of each circle of dough, fold the other side on top and very gently press the edges together to close it up.   Repeat for all 18 ravioli.  Set on counter or paper towel.  When all 18 are made, heat oil on griddle and brown each side lightly.  With tongs, gently lift them onto a parchment lined pan and pop into 350º oven for about 5-10 minutes to finish baking and browning.  Remove and serve with a cup of your favorite low-carb spaghetti sauce for a light dip.  ENJOY!

VARIATION:  Use pepperoni slices instead of the sausage.  Alternately, you can take the finished raviolis after griddle searing and just pop them into a huge pot of your favorite marinara sauce and eat them more like traditional ravioli is served.  You could also, after baking, pour some of my Pink Cream Sauce over them and garnish with parsley.  BE CREATIVE with sauces!

NUTRITIONAL INFO:    Makes 18 “ravioli”, each contains:

43 calories, 3.06 g fat, 3.15 g carbs, 1.87 g fiber, 1.28 g NET CARBS, 2.57 g protein, 188 mg sodium

Tuna Cheesies

Peggy 6 Comments

Tuna Cheesies

I’ve been making these creamy, cheesie goodies for probably 20 years or more.  My husband just LOVES these things so I’m making a pan of them for our lunch today.  Mmmm, I forget how good these are.  The inspirational recipe I found years ago in a newspaper used saltine crackers.  My low-carb version here uses my Almond-Flax crackers.   You could alternately use baked low-carb flour tortilla wedges or baked, low-carb pita bread wedges.   This time I cut my almond cracker recipe into 12 oblong larger rectangles as shown above (instead of my usual 48 small square crackers for the cracker recipe).  These tasty treats are suitable once you get to Atkins Phase 2.  They are OK for Keto dieters if they fit your daily macro limits.

INGREDIENTS:

½ recipe my Almond Flax Crackers  (or 24 pre-baked low-carb crackers/chips of choice)

1   6-oz foil pouch tuna (or a 5 oz. can, drained)

1 c. shredded Cheddar cheese

2 slices Kraft American Deluxe cheese, shredded

3 T. homemade mayo (or soft butter)

2-3 shakes cayenne pepper (more if you like things “hot”)

4-5 drops Worcestershire sauce

1/8 tsp. onion powder

VARIATION:  Add a bit of chopped green onion.

DIRECTIONS:  Preheat oven to 350º.  As to making the cracker base for these, I tend to mix up a whole recipe of the cracker dough and shape it on the baking sheet into two rectangles, one on each end, not quite all the way to the edges of the pan, with a slight separation between them.  I use half the cracker recipe for these Tuna Cheesies and save the other rectangle to cut into plain crackers to have on hand for other uses.  Or if you’re having a party, you could double the topping ingredients and use the entire recipe of crackers for a total of 48 Tuna Cheesies.  They disappear fast, so make the batch of 48 for a party! 🙂

Prepare and bake the crackers by that recipe’s instructions at 350º.  Cool slightly on the pan.  If you made the full recipe of crackers, but only want 12 or 24 portions, store the rest of the crackers in a lidded container on your kitchen counter for up to 2 weeks.

While the crackers are baking, mix the tuna-cheese topping in a bowl.  When crackers are cooled and cut into the number you want, spread tuna-cheese mixture on top.  Pop back into the oven for about 5-10 minutes longer to melt the cheesy topping nicely.  Remove from the oven and enjoy!  Serve warm.  Often for parties, I’ll make two pans of 24 each, waiting untilt he first pan has been wolfed down by guests before popping the second pan in the oven.  They are definitely better hot so the cheese is gooey.  🙂

NUTRITIONAL INFO:  Makes 12 rectangular Tuna Cheesies, each contains:

147 calories, 11.83 g  fat, 3.5 g  carbs, 2.01 g  fiber, 1.49 g  NET CARBS, 7.9 g  protein, 203 mg sodium

NOTE:  If crackers cut into 48 squares and you use 24 for this recipe, divide the nutritional numbers above for by 2 to get the per serving numbers for each smaller square.

Toasted Almond Chicken Casserole

Peggy 3 Comments

toasted-almond-chicken-casseroleMy mother made this often when I was growing up.   She LOVED the taste of toasted almonds with chicken so much!  Of course, she used canned soup and real rice in her recipe, but I use my homemade low-carb version of Cream of Chicken Soup  , cauliflower and grains instead.  Tastes every bit as good as the classic recipe of my childhood!  The hubs dipped up seconds tonight!  Neither of us miss the rice in this low-carb version of this dish.

This recipe is suitable once you reach the nuts and seeds level of Phase 2 Atkins.  Keto folks can enjoy it if it will fit into your daily carb limit.  This would not be suitable for Primal-Paleo followers.  Many more delicious low-carb recipes like this can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS:

2 c. cooked chicken, diced

1 c. celery, diced fine

3 c. cauliflower, coarsely chopped around ½” dice, RAW!

1 c. heavy cream

½ recipe my low-carb Condensed Cream of Chicken Soup

¼ c. chopped pimiento

3/4 c. + 3 T. Hemp Hearts

½ tsp. onion powder

¼ tsp. salt

1/8 tsp. coarse black pepper

½ c.-3/4 c. chicken broth (use just as much as needed for thick, moist mixture)

½ c. slivered almonds, toasted in 350º oven until lightly browned

VARIATION:  If you prefer, you can put all the almonds on the top of the casserole, but I like some inside as they soak up liquid and plump up, rendering a nice texture.  Another variation is to add some chopped water chestnuts if you like.  This can be made with leftover turkey meat as well.

DIRECTIONS:  Make the homemade cream of chicken soup.  Place 1/2 recipe in a large bowl.  Save the balance for another use.   Preheat oven to 350º.  Stir in all remaining ingredients, reserving a few of the almonds for topping.  Toss the ingredients in the bowl until all is moistened, adding just enough of the chicken broth for a nice, moist mixture.   Pour into lightly oiled casserole dish.  Pop into 350º oven for 35 minutes.  Sprinkle with remaining toasted almonds and continue to bake around 15-20 minutes longer or until bubbling around the edges.  Remove from oven and allow to “set up” 5-6 minutes (grains will continue to absorb excess liquid during this wait.  Serve with your favorite green vegetable and ENJOY!

NUTRITIONAL INFO:   Makes 7 servings, each contains:

507 calories, 40 g fat, 9.61 g carbs, 4.95 g fiber, 4.66 g NET CARBS, 23 g protein, 479 mg sodium