Chicken Roasted Asparagus Pizza Alfredo

Chicken-Roasted Asparagus Pizza Alfredo

Please forgive my slightly out-of-focus photo, but I’m still wearing a brace on my broken wrist and it is still hurting and shaky at times. :)  My husband just LOVED this new pizza I made tonight from two pieces of leftover baked chicken. I liked it, too, but felt the asparagus was lost among the other flavors.  The hubs didn’t think so, but he’s particularly fond of roasted asparagus anytime, anyway.  :)  This recipe makes a 12″ pizza, so if you need a larger one for your family, you might want to increase the ingredients accordingly.  Two slices filled both of us up nicely (served a green salad with it) and there are two slices left for a snack or lunch one day.  This recipe is suitable for Phase 2 (OWL Ongoing Weight Loss) Atkins and most Keto diets.

Many delicious low-carb recipes like this one 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. DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are great cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

1 recipe Peggy’s Pizza Crust

Light sprinkle of Italian Seasoning

15 small, fresh asparagus spears

1 T. olive oil

Dash salt and pepper

½ c. Alfredo Sauce (I used Bertolli Basil Alfredo Sauce, 2 carbs per 1/4 c.)

1 c. shredded Mozzarella cheese

1 c. cooked chicken meat, chopped  (baked or grilled)

1 oz. slivered red bell pepper

1 small can (6.5 oz) sliced mushrooms, drained

DIRECTIONS:  Make the pizza crust by that recipe’s instructions (linked above) and sprinkle with a dash of Italian seasoning.  Bake crust for just 10 minutes initially.  It will not be fully done or browned, but the batter will be set and dry to touch on top.  Remove from oven and set aside.

Turn up oven to 400º.  Cut the asparagus into 1-1½” pieces and place in small metal baking pan.  Add the olive oil, dash of salt and pepper and roll around to coat pieces well.  Pop into oven to roast for just 8-10 minutes.  Remove from oven to cool.

Assemble the pizza:  Spoon a thin layer of the Alfredo sauce onto the crust nearly to the edges.  I only used 1/2 cup so the crust wouldn’t get soggy in the center (plus I’m not too fond of basil).  Top next with the mozzarella cheese.  Sprinkle the meat on top as evenly as you can.  Evenly place the bell pepper next and finally, the sliced mushrooms.   Pop into 350º oven for about 10-15 minutes or just until the crust is browning on the edges and the cheese is melted.

NUTRITIONAL INFO:   Makes 6 slices, each contains:

356 calories

27.28 g fat

8.20 g carbs, 3.36 g fiber, 4.84 g NET CARBS

24.7 g protein

685 mg sodium  (less if you use less mozzarella)

 

Indian Baked Chicken

Indian Baked ChickenI created a  tasty new baked chicken dish last night.  I took typical Indian spices and merely marinated the meat for 1 hour using some heavy cream.  I might have used yogurt or sour cream if I had had either on hand, but alas, I did not.  The cream worked just fine though.  This simple dish was delicious, went together quite quickly and we LOVED it!  I will definitely be baking this one again!  I want to try it on the charcoal grill soon, too. :)  The pan dripping are delicious basted up over the meat when serving, so don’t throw that away!  This recipe is suitable for all phases of Atkins, Keto diets, and Primal as well.  Paleo followers will need to use coconut milk in lieu of the cream.

Many delicious low-carb recipes like this one 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. DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are great cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

1 large chicken breast, skin on, cut in half crosswise

2 chicken legs (with thigh attached), cut apart

1/3 c. heavy cream, (or yogurt, sour cream or coconut mulk)

1 tsp. tandoori spice blend (I use Sharwood’s brand)

¼ tsp. turmeric

1 large clove garlic, minced

1 tsp. ginger root, peeled, minced

1 T. (1 oz.) onion, minced as fine as you can get it

Juice of ½ lime

VARIATION:  Instead of indoor baking, prepare a hot bed of coals in your charcoal grill and cook about an hours until done.  Then it will taste a lot like classic restaurant Tandoori chicken.

DIRECTIONS:  Place cream in large marinating bowl.  Add all spices, ginger, garlic and onion.  Add lime juice and then the 6 chicken pieces.  Toss to coat well and refrigerate for 1 hour, turning once during marinating.  When ready to bake, preheat oven to 375º.  Place chicken pieces on a large baking pan (I used metal pan).  Spread the marinating mixture atop each piece.  Pop into 375º oven and bake for 1 hour or until 170º on a meat thermometer and browned nicely.  Serve with your favorite side dishes.

NUTRITIONAL INFO:    Makes 3 adult servings (2 pc. each).  Serving contains approximately:  (using heavy cream)

465 calories

28.3 g fat

2.93 g carbs, 0.40 g fiber, 2.53 g NET CARBS

47.4 g protein

694 mg sodium

 

 

Spinach-Egg Breakfast Stack

Spinach-Egg Breakfast Stack

These were a nice way to use up a small amount of leftover spinach and eggs from the day before.  I like these extremely low-carb pork-rind tortillas by Low-Carb Maven and keep them on hand now.  They’re made with pork rinds and are very high in fat and sodium…………so I warned you.  With those ready-made in the fridge, this was  quick and tasty different sort of breakfast yesterday.  These tortillas have only .55 net carbs per tortilla, so if you substitute, you will have to recalculate your numbers.  These are suitable for all phases of Atkins and Keto diets.

Many delicious low-carb recipes like this one 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. DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are great cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

1 tsp. unsalted butter

1 large egg, beaten

2 T. frozen, chopped spinach

Dash onion powder

1 “Almost Zero Carb Wrap” tortilla

3 oz. pork sausage patty, cooked

¼ c. shredded Monterey Jack cheese (or mozzarella)

1 Tsp. grated cheddar cheese (¼ slice)

VARIATION:   Fry the egg and just layer the spinach and mozzy underneath it as you construct the stack.   If you prefer, place the fried egg on top of the sausage rather than underneath it.  To cut sodium, you could substitute some other low-carb pancake or tortilla, but recalculate the nutritionals if you sub.

DIRECTIONS:   Preheat oven to 325º.  Melt butter in non-stick skillet over medium heat.  Add spinach and heat.  Add beaten egg and dash onion powder.  Scramble until just barely done and remove to a paper plate.  Alternately, you could fry the egg and just layer the spinach underneath the fried egg.

With a fork, press the sausage into a large, thin patty on the surface of the same skillet and cook until done.  Remove from heat.  Place a tortilla on parchment or silicone lined baking pan.  Evenly top with the spinach-scrambled egg mixture (or the spinach and then a fried egg).  Place 2 T. Monterey Jack cheese over the top of egg/mixture, which will serve to bind the scrambled egg together in place.  Place sausage on top next.   Finish with remaining Monterey Jack cheese.  Carefully place 1 T. (¼ slice) cheddar cheese in the center to look like an egg yolk.  Pop into 325º oven and bake just long enough to melt the cheese, or around 10-15 minutes.

NUTRITIONAL INFO:  Makes 1 serving which contains: (only way to lower calories & protein is use less cheese & a smaller sausage patty)

693 calories

54.6 g fat

2.7 g carbs, 1.6 g fiber, 1.1 g NC

46 g protein

1400 mg sodium

 

 

Hasselback Chicken Breast in Pesto Cream

Hasselback Chicken Breast in Pesto Cream

This simple-to-put-together dish was delicious beyond words and prep time was about 5 minutes!  I’ll be honest……….I was apprehensive at first, as to whether I would be able to handle it as fresh basil sometimes upsets my stomach.  But the amount here was small enough, that usual effect didn’t occur.  This was so good my husband practically “inhaled” his dinner tonight!   The chicken came out so tender and moist.  It practically cooks itself, so this one’s a keeper for us!  Suitable for all phases of Atkins, Keto diets and Primal followers, this one is sure to please your family.

Many delicious low-carb recipes like this one 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. DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are great cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

2 medium chicken breasts (skin on preferred, so it will baste and create pan juices)

3 1/3 slices of Provalone cheese, cut the whole,round slices into 3 strips

2 T. pesto sauce (I used my homemade Pesto Sauce)

5 T. heavy cream (whipping cream)

3 T. additional heavy cream for final sauce

1 Roma tomato, cut crosswise into 6 slices

1/8 tsp. xanthan gum or preferred thickener (optional)

Sprinkle of Italian Seasonings (optional)

DIRECTIONS:  Preheat oven to 350º.  With a sharp knife, make 5 cuts all the way to the bone in your chicken breasts.  Place them in a metal baking pan (I used 8″ square).  Deeply poke a strip of Provalone cheese into each slit in the chicken.  Top each of the chicken breasts with 3 slices of Roma tomato. Set pan aside for a few minutes.  Place the pesto sauce in a small skillet over medium heat.  Add 5 T. heavy cream, stir well to heat the initial sauce.  Spoon this down the center of the chicken breasts, trying to get some into each cheese-stuffed slit.   If using, sprinkle with Italian Seasoning blend.

Pop pan into 350º oven and bake for about 1 hour or until the meat reaches 170º on a meat thermometer.  Remove from oven and with a long spatula, remove them to a serving platter.  Add the remaining 3 T. cream to the pan juices and heat over medium-high heat, mashing any melted cheese bits up as you stir to thicken.  If you want it thicker, dust lightly with xanthan gum or your favorite thickener and allow it to develop/thicken.  Pour sauce into a serving dish or spoon it directly over and around the chicken breasts if you prefer.  ENJOY!  Did I not promise this was easy and delicious? :)

NUTRITIONAL INFO:   Makes 2 adult servings, each contains:

800 calories  (skin chicken to lower about 100 cals. )

57.8 g fat (cut cheese to lower)

4.8 g carbs, 0.95 g fiber, 3.85 g NET CARBS

64 g protein

1107 mg sodium  (use half cream and half water to lower)

 

Chinese Beef and Celery

Chinese Beef and CeleryCelery is extremely nutritious so I have tried to increase my intake this past year.  This stir-fry combines it with dried oriental mushrooms and water chestnuts to create a very tasty dish.  This can be ready in 30-40 minutes, so it can be on your table fast to feed a hungry family.  Of course, you can change out the veggies.  I so wanted 1 sliced carrot added to this but was out.  This recipe is suitable for all phases of Atkins, Keto diets.

Many delicious low-carb recipes like this one 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. DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are great cookbooks anyone would be proud to add to their cookbook collection.

NOTE:  When making the homemade Hoisin Sauce linked below, substitute a little sweetener of choice for the honey in the original recipe.

INGREDIENTS:

1 lb. lean, well-trimmed sirloin, flank or chuck steak, sliced thinly against the grain

1/4 tsp. baking soda

2 T. water

1 T. low-sodium soy sauce

1 T. sherry (optional, but only if past Induction Phase)

3 T. oil of your choice (I used 5o:50 olive & coconut oil)

4 oz. onion, sliced in thin wedges

3 stalks celery, sliced on the diagonal

5 dried oriental mushrooms, soaked 1/2 hour to re-hydrate/soften, sliced (avoid using the tough stem)

2/3 c. sliced water chestnuts, drained (I sliced in halves)

2 large cloves garlic, minced

1 tsp. fresh ginger root, minced

3/4 c. homemade beef bone broth or other available beef broth/pan juices

1-2 tsp. Sambal Oelek chili sauce or Sriracha Sauce

2 T. more low-sodium soy sauce

1 T. homemade Hoisin Sauce

OPTIONAL:  light dusting of xanthan gum to thicken if desired

DIRECTIONS:  Place the first 5 ingredients in a bowl.  Mix well with a spoon or hands to coat the meat.  Let sit for 20 minutes only!  This tenderizes tougher cuts of meat typically used in Chinese stir-fries.  In another small bowl, stir together the sauce items: garlic, ginger, beef broth, chili sauce, soy sauce and Hoisin sauce.  When meat has been tenderized for 20 minutes, you’re ready to cook!  Heat a non-stick wok or skillet over high heat.  Add cold oil and then immediately dump in the beef.  The famous saying in Chinese kitchens is “Hot Wok, Cold Fat” to avoid the meat sticking to the pan.  Stir fry only 2 minutes to seal the surfaces of the meat.  Then add the onion and celery and continue to stir-fry another 2 minutes or until they just begin to soften.  Next add the mushrooms and water chestnuts. Stir fry for 1 minute.   Add the liquid sauce ingredients and simmer 1-2 minutes.  You can thicken with 1 light dusting of xanthan gum if you like your sauces thicker, but that is optional.  Stir one minute longer to let your thickener develop and do its job.  Serve at once.

NUTRITIONAL INFO:   Makes 5 servings, each contains:

331.4 calories

20.96 g fat

8.62 g carbs, 1.48 g fiber, 7.14 g NET CARBS

26.6 g protein

519 mg sodium

 

 

Peggy’s Bulletproof Tea

Bulletproof Earl Gray Tea

                 Bulletproof Earl Gray Tea

This one is for you hot tea lovers out there.  I have long put coconut oil, cream and sweetener in coffee.  But two months ago, I ditched coffee for tea so I could start consuming fewer and less-frequent dairy products.  One morning not long ago I decided to see what coconut oil tasted like in hot tea.  Malheureusement, I discovered I was out of regular tea bags, but had lots of Earl Gray tea on hand.  So I thought, what the heck and brewed up a small pot.  I spooned in a dab of coconut oil a pinch of my pure stevia and MAN, was that ever good!  I love this so much I decided I just had to share it with my readers!  I’ve been drinking it every morning (and some afternoons) ever since I made this tasty discovery.   I’m totally addicted.  Not quite the classic “bulletproof coffee ” recipe circulating the internet, but kind of similar, thus the name.  :)  This recipe is so good for you as we low-carbers know well that coconut oil has so MANY health benefits.  And the aromatic flavors blended just seemed to complement each other!

Many delicious low-carb recipes like this one 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. DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are great cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

1 sachet/bag of Earl Gray tea (or 2 tsp. loose tea leaves in an infuser)

1 tsp. extra virgin coconut oil

Pinch pure stevia (or sweetener of choice to taste)

DIRECTIONS:  Bring a kettle of water to boil over high heat.   Place tea bag in a tea pot.  You can alternately use loose tea leaves in a infuser.  Pour boiling water over the tea to fill a 3-cup teapot.  Place lid on pot and steep tea for just 1-2 minutes.  Longer really isn’t necessary.  Serve each cup of tea with 1 tsp. coconut oil melted on top.  If desired, use your favorite sweetener to taste.  ENJOY! :)

NUTRITIONAL INFO:  Makes 3 cup of tea, each contains:

41 calories

3.4 g fat

0.42 g carbs, 0.0 g fiber, 0.42 g NET CARBS

0.0 g protein

0 sodium

Roasted Poblano & Cheese-Stuffed Meat Roll

Poblano-Cheese Stuffed Meat Roll

A Mexican version of a stuffed meatloaf!

I found a delicious way to cook and serve a ground meat “meatloaf-type” dish this past week.  In my old days, I’d have added more cheese to the top at the end of baking, but I’m really eating ultra low-carb lately (lost 13#, too!) so I decided to forego that added carb luxury on this occasion.  I was going to lay some thin slices of tomato on top, but the hubs specifically requested I not do that, so there you go.  :)  This is a large meat roll as I intended to freeze it for future meals.  This recipe is suitable for all phases of Atkins, Keto diets, and Primal followers.  Not suitable for Paleo however.

Many delicious low-carb recipes like this one 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. DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are great cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

2 lb. ground beef (I used 90% lean grass-fed beef)

1 lb. ground pork

1½ c. Monterrey Jack cheese (I used a mixture of Mexican queso & Monterrey Jack), shredded

2     5-6″ poblano pepper, roasted

4 oz. onion, chopped

4 tsp. bacon grease or oil of your choice

1 tsp. my Smoky Chipotle Spice Blend  (or your favorite taco seasoning)

1/4 tsp. sea salt

VARIATION:  Add 1 c. or so of a low-carb enchilada sauce to the top of the meat roll the last half of cooking.

DIRECTIONS:  Preheat oven to 400º.  Stem and seed peppers.  Cut into halves or quarters and lay in a metal pan and roast on each side for 15 minutes.   Remove from oven and slightly cool.  Lower oven to 350º.  Pull of any tough papery skin you can get off the pepper pieces and cut them into 1/4″-1/2″ strips.  Set those aside for a few minutes.

In a no-stick skillet, heat the bacon grease or oil on high heat.  Saute the onions until caramelized and tender.  Remove and set aside.

In a large mixing bowl, using your hands, mix the beef and pork well with the Chipotle Spice Blend and salt, just as you do a meatloaf.  I used a silicone sheet next but you can use parchment paper if you prefer.  Lay the silicone sheet or parchment on a large baking sheet.  Spoon the meat on top and spread it into a big rectangle about 1/2″ thick.  Spoon the Monterrey Jack cheese evenly down the side closest to you.  Nest lay the pepper strips down the meat on top of the cheese.  Finally spread the onions down the meat roll as well.  No pick up the edge of the paper or silicone sheet and begin rolling the meat over on top of the filling until it is completely rolled up, allowing it to spill over directly onto the pan.  Remove the paper or silicone sheet.

Pop into 350º oven for 45 minutes to an hour (Watch carefully the last 15 minutes as ovens vary and your roll size/diameter will impact cooking time).  If doing the variation with enchilada sauce, add it after 20-25 minutes cooking time (all along the length of the meat roll).  Pop back into oven and and cook until you deem it is done.  Slice into ten servings.

NUTRITIONAL INFO:   Makes 10 large servings (1½” thick), each contains:  (does not include optional sauce)

435 calories

34.6 g fat

1.76 g carbs, 0.41 g fiber, 1.35 g NET CARBS

27.4 g protein

293 mg sodium

 

 

 

Bacon Wilted Salad

Bacon Wilted Salad

My broken wrist and fingers are hurting less from my fall mishap.  I find I can type for short periods of time without pain now.  :)  So I thought I’d add the first salad I ever ate in my life to my blog.  Not a new, innovative salad, but a long-time favorite of mine.

When I was a young girl, this was the only salad my mother could get me to eat.  I didn’t like vinegar on ANYTHING!  But of course, the rest of the family added a splash of red wine vinegar in varying amounts.   That was their personal preference, but my preference was NONE!

This salad is delicious with grilled steaks but I like it for a complete lunch and sometimes add an extra slice of bacon.  Perfect for all you bacon lovers out there.  It is suitable for all phases of Atkins and Primal-Paleo as well.  It’s a great way to boost your day’s fat macros, too!!

Many delicious low-carb recipes like this one 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. DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are great cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

3 slices thick slice bacon, chopped

2 c. salad greens of your choosing (spinach, lettuce, arugula, radicchio,etc)

6 slices cucumber

Sprinkle of green onion, chopped

3 cherry tomatoes, sliced in half

OPTIONAL:  Splash of vinegar of your choice

DIRECTIONS:  Prepare the plate of salad greens, adding the cucumber slices and tomatoes on top.  Brown the bacon over high heat in a medium skillet.  Do not drain unless there is more than 3 T. grease in the pan.  Pour bacon with 3 T. of hot bacon grease over the greens to wilt them.  Serve at once with a heavy sprinkle of coarse black pepper and some nice grilled steaks.

NUTRITIONAL INFO:  Makes 1 serving which contains:

504 calories

49 g fat  (use less bacon & bacon grease to reduce fat)

7.6 g carbs, 3.8 g fiber, 3.8 g NET CARBS

8.8 g NET CARBS

8.2 g protein

Spaghetti Sauce Bolognese

Spaghetti Bolognese

Shown on spaghetti squash threads which are NOT included in the nutritional numbers below.

This is the spaghetti sauce I have been cooking for nearly 50 years and my mother for probably that long before me. :) Haven’t found one I like better.  I usually double or triple the recipe and freeze some for convenience.  This recipe is acceptable for all phases of Atkins, Keto diets, Primal-Paleo 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! (also available individually) from Amazon or here: http://amongfriends.us/order.phpDISCLAIMER: By personal choice, I do not get paid for this book promotion or for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS:

1 ½ lb. lean ground beef

½ c. green pepper chopped

½ c. parsley chopped

1 c. celery chopped

6 garlic cloves minced

6 oz. yellow onion chopped

2   14-oz. cans crushed or diced tomatoes (kind with no added sugars)

1   small (8 oz.) can tomato paste

½ tsp. salt

1/4 tsp. black pepper

1/2 tsp. cayenne pepper (less if you don’t like it very spicy)

1 T. dried crushed oregano

1 bay leaf

1 T. fresh rosemary (or ½ tsp. dried)

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

½ tsp. fennel seed, crushed

VARIATIONS:  add diced eggplant, mushrooms, or chopped, browned Italian sausage

DIRECTIONS:  Brown meat in large stew pot.  You may need a little oil if your meat is real lean.  Chop all veggies and add to meat and stir well.  Now add garlic, seasonings, tomatoes and tomato paste.  Simmer covered for 1½-2 hours on lowest heat possible.  Will yield about 8-9 cups of sauce, or 8-10 servings, depending on how saucy you like things and how you plan to use the sauce.

NUTRITIONAL INFO: Serves 10, each serving has: (excluding any added items mentioned in VARIATIONS)

295.3 calories

20.75 g  fat

13.18 g  carbs, 4.48  g  fiber, 8.7 NET CARBS

18.3 g  protein

116 mg. sodium

Cilantro-Shawarma-Chipotle Salad Dressing

Cilantro-Shawarma-Chipotle Salad DressingThis is an absolutely delicious, creamy salad dressing.  It has a little “bite”, but is not too spicy in my opinion.  I’m not into spicy foods personally.  But the flavor layers are amazing on this one.   Smoked chipotles come canned in adobo sauce and are available in most grocery stores.  They are highy smoked and very hot, so I just call for 1/2 pepper in this.  if you are sensitive to peppers, just use 1/4 pepper instead.  This recipe is suitable for all phases of Atkins, Keto diets, Primal and Paleo programs.  Recipe makes 1/2 cup, enough to dress 3-4 salads.  Just double recipe for a larger crowd.

Many delicious low-carb recipes like this one 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. DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are great cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

½ c. my Shawarma Mayonnaise

½ smoked chipotle chile pepper in adobo sauce, rinsed, seeded and mashed fine

¼ c. fresh cilantro leaves

Dash each salt and black pepper (or to taste)

½ clove minced garlic

2 T. extra virgin olive oil

DIRECTIONS:   Make up the homemade mayo in a food processor as instructed in that recipe.  Remove half to a lidded container and refrigerator for another use.  (or make a double batch to have on hand).  Add all remaining ingredients to the food processor bowl with the remaining 1/2 cup mayo and pulse several times just long enough to shred up the cilantro and blend to a smooth mixture.  Serve on a lovely tossed mixture of greens, cucumber and tomato.

NUTRITIONAL INFO:   Makes 8 tablespoons, each tablespoon contains: (make a double batch if you have more than 4 salads being dressed)

43 calories

5.10 g fat

0.20 g cargs, 0.08 g fiber, 0.12 g NET CARBS

0.10 g protein

20 mg sodium

 

Bacon “Risotto”

Bacon RisottoThis 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.

Many delicious low-carb recipes like this one 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. DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are great cookbooks anyone would be proud to add to their cookbook collection.

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

 

Montreal-Chipotle Pulled Pork

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 as it is already so hot in Texas, so I just baked it low and slow inside.  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.  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).

Many delicious low-carb recipes like this one 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. DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are great cookbooks anyone would be proud to add to their cookbook collection.

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 350º 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

Chicken Lasagna Strips

Chicken Lasagna StripsThese miniature lasagne delights were so good, my husband said I could fix them again any time!  And they were so easy!  In the oven in minutes and ready in 45 min baking.  They were like eating lasagna, too!  You could use thinly sliced beef pounded to tenderize in this recipe instead of the chicken if you prefer.  Suitable for all phases of Atkins, Keto diets, and Primal folks who eat dairy.

Many delicious low-carb recipes like this one 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. DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are great cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:  

1 medium zucchini or Mexican zucchini, sliced into 12 thin lengthwise slices (about 12 oz)

1½ chicken breast, boneless, skinless

1/3 c. ricotta cheese

1 c. shredded mozzarella cheese

3/4 c. shredded Parmesan cheese

3/4 c. Lucini low-carb spaghetti sauce (or other low-carb sauce)

VARIATION:   Use thin slices pounded turkey or beef instead of chicken.

DIRECTIONS:  Cover a baking sheet with foil.  Preheat oven to 350º.  Slice chicken into 12 thin, long, lateral slices.  Pound with the flat side of a meat tenderizer.  Set aside.  Slice zucchini lengthwise into 12 thin slices.  I used a knife to do this, but if you have a mandolin or tool that will do it, go for it.  You want 12 slices total.  Place slices on the pan and avoid them touching.  Lay a strip of the pounded chicken on top of each.  With the back of a teaspoon, spread 1 tsp. ricotta down each chicken strip. Dot each strip with 1 T. of the sauce.  Sprinkle 1 T. mozzarella shreds on next.  Finally sprinkle each with 1 T. of the Parmesan shreds.   Lay a sheet of foil loosely over the top to avoid cheese over-browning while cooking.  Bake for about 30 minutes.  Remove and ever so slightly slightly tilt pan over sink to allow any water bleeding out to drain off the pan.  Replace in the oven and bake 15 more minutes.  Serve at once with your favorite salad or green veggie.

NUTRITIONAL INFO:   Makes 12 Lasagna Strips, each contains:  (We found 3 filled us up)

130 calories

6.78 g fat

2.92 g carbs, 0.65 g fiber, 2.27 g NET CARBS

13.9 g protein

315 mg sodium

Cheesy Crawfish Casserole

 

Cheesy Crawfish Casserole

This was a quick and delicious way to put crawfish together for a casserole dinner.  My husband loves casserole.  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 in this recipe if you prefer.  This recipe is suitable for all phases of Atkins.

Many delicious low-carb recipes like this one 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. DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are great cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS: 

½   medium (5-6″ head cauliflower, cooked

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

DIRECTIONS:  Break cauliflower into flowerettes and cook by your preferred method until nearly tender.  Drain well, dice coarsely and set aside.  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.  Stir in cauliflower.  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

Olive-Hummus Canapes

Olive-Hummus Canapes

Do you like Greek Olive Tapenade?  We adore the rich olive-garlicky-parsley flavors!  Next time you’re entertaining, try these tasty little canapés.  You can make as many or as few as you need.  I whipped up a dozen for our lunch today!  Of course, I already had the crackers on hand, as these are my go-to crackers.  You can use other low-carb crackers, but the black pepper in these crackers really enhances the total flavor of these tasty treats.  But you could just sprinkle some black pepper on them if using some other crackers. You will also need to make up the hummus and the olive tapenade before assembling.

These are not suitable until you reach the legumes rung of the Atkins carb re-introduction ladder.  But they are OK for Keto followers as written, if you can fit the carbs into your daily numbers.   They would not be acceptable for Primal-Paleo unless you sub in a plan appropriate cauliflower hummus that has no chick-pea flour.

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.  Order your set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php DISCLAIMER: I am not paid for this book promotion nor for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

¼ recipe my low-carb cauliflower Hummus

½ recipe my Olive Tapenade

24 my Almond-Arrowroot Crackers (or low-carb crackers of choice)

12 tiny pieces pimiento from a jar (optional)

DIRECTIONS: Make the crackers by that recipe’s instructions and completely cool.  Make up a half recipe of the hummus by that recipe’s instructions and set aside.  Make the olive tapenade in your food processor or blender by that recipe’s instructions.

Olive mixture leftovers keep for about a week in the refrigerator in a covered container.  It makes an excellent additive to salad vinaigrette dressing! :) The hummus doesn’t keep well, so unless you’re making a lot of these for a party, you might want to only make up a 1/4 recipe of the hummus so you won’t have a bunch leftover.

To assemble the canapés, spread 1 tsp. hummus on the center of each cracker.  Nest place a ½ tsp. dollop of the olive tapenade in the center of the hummus. If using, top with 1 tiny piece of pimiento.  Place on a decorative tray and serve at once.

NUTRITIONAL INFO:   Makes 24 canapés, each contains:

50 calories

4.58 g  fat

1.95 g  carbs, .94 g  fiber, 1.01 g  NET CARBS

1.16 g  protein

71 mg sodium

Escarole Sausage Soup

Click to enlarge

        Shown with my Flax-Whey Protein Bread

The only way I’ve ever had escarole before was raw added to salads.  Its curly leaves are very attractive in green salads, but I don’t find it has much flavor, if you want the honest truth.  But I decided to cook it in a soup today just to see what that was like.  This Induction suitable soup was what I came up with and it was very tasty.  But again, I don’t think by virtue of the escarole itself, but from all the other ingredients in the soup.  This recipe calls for pork broth, which I always have around as I save all broth from pre-baking pork ribs or pork butt roast before BBQ’ing.   But other broths can be used instead.  Serve with a slice of low-carb bread and butter and a nice green salad.  This recipe suitable for all phases of Atkins, Keto diets and Primal-Paleo as well.

Many delicious low-carb recipes like this one 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. DISCLAIMER: I do not accept payment for this book promotion. I promote them because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

8 oz. Italian sausage, crumbled and cooked (I use this: https://buttoni.wordpress.com/2009/07/13/italian-sausage/)

2 T. extra virgin olive oil

2 c. pork broth, my homemade has no-salt (chicken or beef is OK, but select no-salt or low-sodium)

4 c. water

7 oz. escarole, chopped, 1″ pieces

Curly Escarole

3 oz. onion, sliced

½ c. parsley, chopped

½ c. roasted red peppers (water pack), cut into slivers

1 large clove garlic, minced

Pinch oregano

¼ tsp. each of salt, black pepper, & crushed red pepper

DIRECTIONS:   In a large stew pot, crumble and cook the Italian sausage and onions in the olive oil until sausage is no longer pink.  Add the garlic, parsley, roasted red pepper, and all seasonings/spices.  Pour in the pork broth and water and bring to a boil.  Lower heat to a medium simmer and cook just until escarole is completely done (about 15-20 minutes).

NUTRITIONAL INFO:  Though a cup is pictured, this recipe makes 5 large bowls, each contains:

199 calories

15.24 g  fat

5.62 g  carbs, 2.26 g  fiber, 3.36 g  NET CARBS

9.9 g  protein

325 mg sodium

Grilled Sriracha-Butter Burgers

Click to enlarge

Shown on my Gluten-Free bun (link below)

I have to say these burgers go down in the annals of our 45 years or grilling burgers as the  absolutely BEST burger I have ever EVER tasted, anywhere.  The grass-fed beef gives them a vibrant, rich beefy flavor.  Then the marinade mixture I blended into the meat took them to sheer hamburger Nirvana.  To put that comment into perspective, I do not put condiments on my burgers: I only use lettuce and tomato on them, so the flavor of the meat REALLY comes through on my burgers.  My husband, who puts EVERYTHING on a burger, said he couldn’t taste the marinate so much, only the smoke taste.  Mustard can be a powerful thing (why I don’t like it).  So hubby left the mustard off his second burger and then he agreed with me……. the taste of the meat was incredible. That would indicate this recipe will make incredible bunless grilled meat patties, perhaps wrapped in bacon, to serve with your favorite sides.

You can serve your burgers on your favorite low-carb buns.  I served mine on my new Gluten-Free Grain-Free Hamburger Buns.  They are neutral-tasting like high-carb white bread buns, soft, moist, yet sturdy enough to hold up to the juiciness of the meat and tomato.  If you are still in Atkins Induction, I recommend these buns for your burgers. They, too are sturdy enough to take the heat of your meat. :)

These burger patties are suitable for Atkins Induction Phase, Keto diets, Primal and Paleo if eaten either without a bun or a plan/phase suitable bun.

Many more delicious low-carb burger recipes can be yours in Jennifer Eloff’s latest, best-selling cookbook venture LOW CARBING AMONG FRIENDS.  Click to see a preview of what’s in store for you in this 5-volume set.   Jennifer and other low-carb chefs, including well-known George Stella, have brought you a marvelous collection of tasty delights.   Order the set or order them individually in regular or coil binding at Amazon or direct.  DISCLAIMER:  I am not paid for this book promotion or the inclusion of my recipes therein.  I do so simply because they are a GREAT collection of recipes you are going to want to give a try.

INGREDIENTS:

1 lb. grass-fed ground beef (I use 90% lean)

3 T. butter or ghee, melted (less if using fattier meat)

1 tsp. Sriracha chili sauce (more if you like ’em spicy!)

3/4 tsp. homemade Montreal Steak Seasoning (or your favorite burger seasoning)

¼ tsp. onion powder

¼ tsp. garlic powder

VARIATION:  Use ground lamb instead of beef

DIRECTIONS:  Melt the butter in a saucepan and stir in the remaining ingredients.  Pour over the ground beef or lamb in a medium mixing bowl. Mix well with a fork, cover.  Marinate in the refrigerator for 4 hours.   When ready to cook the burgers, prepare a hot charcoal fire and grill the burgers as usual (about 7 minutes on a side for medium).  The butter in the meat will make them flare up, so don’t walk away to fix that adult beverage while these babies cook.  :)  Serve on your favorite low-carb buns along with your favorite condiments and side dishes.

NUTRITIONAL INFO:  Makes four 3½-oz. cooked patties, each contains (not including your bun):

297 calories

24.7 g  fat

0.97 g  carbs, 0.02 g  fiber, 0.95 g  NET CARBS (plus whatever bun you use)

20 g  protein

247 mg sodium

Savory Casserole Topping

Savory Casserole Topping                                                      Shown on a Green Bean Casserole

This crunchy topping for casseroles was inspired by Jennifer Eloff’s Casserole Topping recipe.  I added several ingredients that make it quite crunchy and alter the flavor a bit (nuttier tasting).  I can see many uses for this savory crumble topping in my future as my first trial with this, on a classic green bean casserole, was amazing!  Thanks for this recipe idea, Jen.  I’m simply amazed it doesn’t just sink into the beans, but it doesn’t!  Stays right on top and just gets crunchier the more you brown it!   This recipe isn’t suitable until you get to the grains level or Atkins at or near Maintenance.  Substitute coconut flour to eliminate grains totally.  Dipped up on a Green Bean Casserole:  below

Green Bean Casserole

Looks good, huh?

Many delicious low-carb recipes like this one 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.DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

½ c. shredded Monterrey Jack cheese

1/3 c. Jennifer Eloff’s Splendid Low Carb Bake Mix

2 T. unsalted butter

10 medium-size pork rinds

1 T. toasted, dehydrated (or fresh, slivered) shallots

¼ tsp. my Cajun Seafood Spice Blend

1 T. hemp hearts (optional, adds a nutty flavor)

DIRECTIONS:   Toss all ingredients into a food processor or blender and pulse 4-5 times to reduce it to a crumbly mixture.  Don’t get it too fine however.  Sprinkly topping over casserole and bake per recipe directions for that casserole. Makes enough to top one family-sized casserole.

NUTRITIONAL INFO:  I’m providing numbers for the entire recipe.  Divide these numbers by the number of servings you usually get out of the casserole you have put this on to figure out what the topping adds to one serving.

Entire Recipe contains:

697 calories

57 g fat

8.4 g carbs, 3.2 g fiber, 5.2 g NET CARBS  (less if half recipe used on casserole)

37.9 g protein

575 mg sodium

 

Green Bean Casserole

Green Bean Casserole

This is as close to the classic, ever-popular green bean casserole as I’ve been able to achieve.  My husband said “This one is your best green bean casserole yet!”  So I’ll be making this version from now on, it would appear.  He dipped up seconds, too!!

I owe many thanks to Jennifer Eloff for her foundation recipe:  Casserole Topping, to which I made a few additions.  I finally got around to trying it, Jen, and it really does work with cheese and bake mix!  I had visions of it sinking down into the bean mixture during baking, but it didn’t!  I added even more crunch with the addition of a few pork rinds, which I couldn’t even taste in the final casserole. :)

I also used her Condensed Cream of Mushroom Soup for this dish, which I adore for so many things.  If you haven’t tried it yet, you simply MUST!    This delicious recipe is not suitable until you have gotten to Atkins Pre-Maintenance or Maintenance because of the grain in the bake mix.  Sub in coconut flour in the mix if you avoid grains.

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.DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

3 c. frozen green beans, regular or French style

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

1  6-oz. can sliced mushrooms, drained (about ½ c.)

Dab olive oil to grease dish

1 recipe crumble topping (see below)

CRUMBLE TOPPING:

½ c. shredded Monterrey Jack cheese

1/3 c. Jennifer Eloff’s Splendid Low Carb Bake Mix

2 T. cold unsalted butter

10 medium pork rinds

1 T. toasted, dehydrated (or fresh) shallots

¼ tsp. my Cajun Seafood Spice Blend

1 T. hemp hearts (optional, adds a nutty flavor)

DIRECTIONS:  Oil a 2-qt. baking dish.  Preheat oven to 350º.  Place defrosted beans (uncooked), soup and mushrooms in a large bowl and toss well to coat.  Scrape the mixture into your lightly oiled baking dish.

To make topping, toss all ingredients into a food processor or blender and pulse a few times to make a crumbly mixture.  Sprinkle topping over the green bean mixture and pop into 350º oven for about 30 minutes or until golden brown.  Serve at once.

NUTRITIONAL INFO:  Makes 5 servings, each contains:

237 calories

18.3 g fat

9.52 g carbs, 3.32 g fiber, 6.2 g NET CARBS

10.3 g protein

294 mg sodium

Meatza “Donuts”

Meatza BatelsI wanted to make a crustless pizza today for lunch yet didn’t want to do my usual Quick Skillet Pizza or a traditional round shape.  I thought first about my stick/bar pan, a muffin pan and then my eye caught my donut pans.  Light bulb moment.  So I decided on making Meatza “Donuts”!  They came out so cute and quite delicious as well.  These are suitable for all phases of Atkins, Keto diets and Primal.  Not suitable for Paleo unless you have a plan-suitable non-dairy cheese.   These can be refrigerated or frozen.  They would make great portable food for camping or office reheating.   Great for a meal or for a late night snack. :)

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.phpDISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

VARIATION:  Add 1 tsp. pizza or meatless spaghetti sauce (lowest carb) before adding toppings.

INGREDIENTS:

1 lb. lean ground pork

1/8 tsp. garlic powder (or coarse granulated garlic)

1/2 tsp. fennel seed, crushed

¼ tsp. oregano

1 T. parsley, chopped

3/4 c. shredded mozzarella cheese

½ c. grated Parmesan cheese

3 T. thin slivers green bell pepper

12 black olives, sliced into 3-4 slices

DIRECTIONS:   Preheat oven to 350º.  Press meat into two large doughnut pan slots (total 12 slots).  It will take about 3 T. per slot and each wil be pretty full.  if using sauce, smear 1 tsp. atop each “donut”.  Add 1 tsp. mozzarella cheese atop each “donut” trying to keep in on the meat and not all over the pan.  it’s actually not easy to do.  :)  Push any roaming bits of cheese back onto the meat. :)  Then put 4-5 slivers green pepper on each one.  Slice the olives into 3-4 slivers and put 3-4 slices onto each “donut”.  Finally sprinkle 1 tsp. Parmesan over each circle.  Press each on top slightly to seat the toppings well into the meat.  To maintain the donut shape, take your finger and push any cheese off the center post of each form.

Pop pan into middle shelf of oven and bake for about 20 minutes or until slightly browned on top.  Meat should also be done at that juncture.  Remove pans from oven and walk over to sink and tip each pan slightly to drain off most excess grease and juices that bled out during cooking.  Using a knife, loosen each donut with a knife point, lift out of pan and place them on your serving platter.  ENJOY!

NUTRITIONAL INFO:    Makes 12 Meatza “Donuts”, each contains:  (two filled us up nicely)

144 calories

11 g fat

0.89 g carbs, 0.21 g fiber, 0.68 g NET CARBS

9.9 g protein

158 mg sodium

Lemon Pepper Eggs “Supreme”

Lemon Pepper Eggs SupreneI’m not so fond of eggs, as my readers know.  Always looking for new ways to serve them to make them more palatable and I’ve found yet another simple way to improve on the egg-y taste. This morning I experimented with my beloved Victoria Gourmet brand No-Salt Lemon Pepper.  Having tried McCormick and many other bands of lemon-pepper and found them to be anywhere from mediocre to downright awful, I had just about written off the American love affair with lemon pepper.  But one day I was in either a Ross or Marshall store (they’re side-by-side in my city), and noticed a jar of Victoria Gourmet Lemon Pepper.  The fact that it was “no-salt” was what pleased me, so I bought a jar.  GOOD DECISION!  This stuff is worth the price.  I never pay full price for it on her website (but would if necessary) but just pick it up when it shows up at one of those stores in their foods area.  It’s usually half price there!  Do give this spice blend a try some time and give a liberal dose to your next scrambled eggs!  It is simply SCRUMPTIOUS!

This recipe is suitable for all phases of Atkins, Keto Diets, Primal and Paleo plans 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.phpDISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

4  extra large eggs, beaten well

1 T. melted, unsalted butter

2 slices thick bacon (or 3 thinner slices), chopped

1½ oz onion, chopped

3/4 tsp. Victoria Gourmet No-Salt Lemon Pepper (or other brand you like)

Dash garlic powder (1-2 light shakes)

DIRECTIONS:  Because I will not adulterate my dedicated Calphalon non-stick egg skillet with vegetables, I browned my bacon in a separate skillet, adding the onion when nearly done.  Beat the eggs in a bowl with the lemon pepper and set aside a moment. Allow onion and bacon to continue to cook, stirring often, until caramelized and brown to your liking.  Either remove mixture to a paper plate.  As I said, I use a dedicated skillet for my eggs.   Melt the butter in the egg pan over medium heat.  Add your beaten eggs and cook to your liking.  Plate half the eggs onto each of two serving plates.  Top with half the onion-bacon mixture and serve at once.

NUTRITIONAL INFO:    Makes 2 servings, each contains:

356 calories

30 g fat

2.90 g carbs, 0.25 f fiber, 2.65 g NET CARBS

18.2 g protein

400 mg sodium

 

Pork Chops in Mushroom-Tomato Cream

Pork Chops in Tomato-Mushroom Cream

I set out to just fry two nice pork chops for dinner but ended up de-glazing the pan of the tasty brown bits and making a lovely sauce we thoroughly enjoyed.  This delicious dish came together in about 30 minutes.  I served this with a side of seasoned French frozen green beans, but a salad would be nice with it also. This recipe is suitable for all phases of Atkins, Keto diets, Primal and even Paleo if you sub in coconut milk for the cream.

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.DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

VARIATIONS:   Substitute 2 boneless, butterflied chicken breasts for the pork.  Add 1/4 c. white or rose wine of your choice, simmering off the alcohol at least 4-5 minutes.

INGREDIENTS:

2   6-oz bone-in center-cut pork chops or 10 oz. boneless pork loin (yield two 5-oz. portions)

3 tsp. bacon grease for frying

¼ tsp. lemon pepper (I use Victoria Gourmet No-Salt Lemon Pepper)

½ c. water (or pork or chicken broth)

¼ c. heavy cream

1/3 c. chopped parsley

1 6-oz can sliced mushrooms, with their juice

10 cherry or San Marzano tiny tomatoes, cut in halves

Dash sea salt

1/8 tsp. coarse black pepper

DIRECTIONS:  Heat the bacon grease in a skillet over high heat.  Coat the surfaces of the chops with the lemon pepper.  Sear them in the hot skillet until golden and completely done.  List them out to a plate briefly.  Add the water or broth to the skillet and with a rubber spatula, de-glaze the tasty brown bits stuck to the pan.  Add the cream, parsley, mushrooms with juice, salt and black pepper.  Simmer a few minutes to allow the cream sauce to thicken slightly on its own.  Add the tomatoes and simmer just until they begin to soften.  If sauce is still not thick enough for your preference, dust the smallest amount of xanthan gum lightly over the top, whisk constantly and allow time to thicken before repeating.  Place chops back in the pan and simmer just a couple minutes more.  Serve at once.

NUTRITIONAL INFO:    Makes two 5-oz. servings (adjust for more people).  Each serving contains:

448 calories

28 g fat

6.85 g carbs, 2.30 g fiber, 4.55 g NET CARBS

40.99 g protein

432 mg sodium

Pork Roll-Ups

Pork Roll-ups

Here’s something different to do with that pork you are planning to cook tonight.  This is a recipe I came up with not long ago and they were pretty tasty.  They are simple to make, too!

This recipe is not suitable for Induction unless you use pork rinds or more Parmesan cheese for the peanuts listed below.  They are OK for Keto diets as well.  Ok for Primal-Paleo if you use pork rinds in lieu of the peanuts.

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.DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

4 pieces of lean pork loin (about 3 oz. each)

4 oz. Monterrey Jack cheese

1 link smoked sausage

2 T. grated Parmesan cheese

2 T. crushed peanuts (for those on Induction, substitute 2 more T. Parmesan or pork rinds)

2 T. homemade mayo:  https://buttoni.wordpress.com/2009/07/27/homemade-mayonnaise/

Dash black pepper

DIRECTIONS:  Pound pork flat with a cleaver.  Cut sausage link into four long strips lengthwise.  Place one piece sausage onto each pounded piece of meat.  Next place 1 oz. strip of cheese (or grated).  Roll tightly and secure with two toothpicks.  Using a basting brush, coat each roll with a film of homemade mayonnaise.   Run peanuts and parmesan in processor or blender until quite fine and sprinkle on tops and sides of rolls.  Place on greased baking pan.   Bake at 350º for about 30 minutes.

NUTRITIONAL INFO: Makes 4 servings, each contains:

389 calories

27.9 g  fat

2.2 g  carbs, 0.6 g  fiber, 1.6 NET CARBS

33 g  protein

339 mg sodium

Brats with Purple Cabbage

Brats with Purple Cabbage

I’ve made this dish for years, but I have always made it with regular smoked sausage.  Thought I’d try it with brats this time.  Good decision!  It was quick, simple and very tasty.  The caraway seed is optional, but adds a lot to the overall flavor of this delicious dinner dish.  This pairs nicely with my cool, Mint Cucumber Salad. If I have a salad, one serving fills me right up because I find brats to be quite rich.  The hubs eats 2 links however. ;)  This recipe is suitable for all phases of Atkins, Keto diets, Primal and Paleo 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.DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

IMG_5256

Still on the stove

VARIATION:  Substitute your favorite smoked sausage for the brats.

INGREDIENTS:

12 oz. beef brats (4 links)

1 T. + 1 tsp. bacon grease

4 c. purple cabbage, cut up coarsely

3 oz. onion, slivered thin

½ tsp. caraway seed

¼ tsp. coarse black pepper

DIRECTIONS:  In a small non-stick skillet, cook the sausage until browned on all sides.  I like to start out with ½” water in the pan and basically let the brats boil in that water, covered with a lid, until they are totally gray and pretty firm and done.  Then I pour off the water, pierce them with a knife or fork to allow grease to exude and brown them slowly in their own grease, rotating several times, until golden on all sides.  Using a lid during browning will reduce spattering of grease a little.

While they cook, add the bacon grease to a large non-stick skillet or wok over high heat.  Add the onion, and stir-fry until it begins to brown and caramelize.  Add cabbage and caraway seed.  Lower heat to medium.  Stir fry until the cabbage is wilted to the stage you like, but not completely or it will get quite strong tasting, in my opinion.  You want a little crunch and natural sweetness left in it.  Top with the browned brats and serve at once.

NUTRITIONAL INFO:  Makes 4 servings, each contains:  Men will eat 2 servings, women only 1

354 calories

28.5 g fat

9.37 g carbs, 2.20 g fiber, 7.17 g NET CARBS

14.5 g protein

802 mg sodium (all from the brats, unfortunately)

Chicken Breast in Shawarma Cream Sauce

Chicken in Shawarma Cream SauceThis moist, delicious, quick dinner was all that I hoped it would be.  I seared off butterflied chicken breasts in butter and made a delicious sauce of a cream reduction of a mixture of cream and homemade mayonnaise along with some of my tasty Shawarma Spice Blend.  This simple recipe is perfect for a week night when you’re tired from a hard day at work.  But it would be good enough to serve guests as well!  And of course this is suitable for all phases of Atkins, Keto diets, Primal and even Paleo if you sub in coconut milk for the cream.

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.DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS: 

2   8-10-oz.  boneless, skinless chicken breasts, butterflied

2 T. unsalted butter

Dash each coarse black pepper and sea salt

½ c. heavy cream (coconut milk for Paleo version)

1/3  c. homemade mayonnaise

½ tsp. my Shawarma Spice Blend

Water (just a bit, if needed to thin sauce if too thick)

DIRECTIONS:   Butterfly the chicken laterally almost through, spreading the two halves of each breast out to form 4 smaller, thinner fillets.  Alternately, you can leave them butterflied and whole and let your diners cut them as they wish at the table when serving themselves. Melt the butter in a large non-stick skillet over high heat.  Sear the chicken on all sides until the meat is no longer bleeding out pink juices and is done.  Remove meat to your serving platter while you make the sauce.

Lower heat to lowest setting and add the cream, homemade mayo and Shawarma spice blend.  Sprinkle on a dash of coarse black pepper and sea salt.  Allow to simmer stirring constantly, to deglaze any brown bits off the pan into the sauce. Pour sauce carefully around (and a little bit down the middle of) the chicken fillets and serve at once with your favorite green veggies.

NUTRITIONAL INFO:    Makes 4 servings, each contains (using 10-oz breasts):

385 calories

31 g fat

1.07 g carbs, 0.30 g fiber, 0.77 g NET CARBS

26 g protein

374 mg sodium

 

Fruit and Nut Clusters

IMG_5251Decided to take healthy nuts and seeds and combine them much like one would make a pecan pie for a pop-in-your-mouth morsel that would be both filling and tasty.  But mine has no crust!  These came out quite tasty and I suspect they will keep well in the fridge or freezer.  These sweet treats are not suitable until you have transitioned to Phase 2 OWL (Ongoing Weight Loss) of Atkins.  They are acceptable for Keto diets if the carbs will fit your daily limits.  Primal and Paleo folks will want to use real honey and real maple syrup.

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.DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

5  Del Monte brand dried prunes, chopped (no added sugar)

1 c. whole almonds

½ c. pecan halves

½ c. walnut pieces

1/3 c. each hemp hearts, raw pumpkin seeds, roasted sunflower seeds

¼ c. sugar free maple syrup (I use Cary’s)

¼ c. sugar free honey  (Click here for recipe for homemade Sugar-Free Honey for lower carbs)

½ tsp. ground cinnamon

¼ tsp. pure stevia (optional for sweeter result)

1 tsp. vanilla extract

Dash sea salt

2 large eggs, beaten

DIRECTIONS:   Preheat oven to 350º.  Place 36 paper liners into 36 slots of mini-muffin pans.  Measure out all nuts and seeds into a large mixing bowl.  Add the vanilla, maple syrup,  honey and chopped prunes. Stir to mix well and coat dry ingredients with the wet.  Sprinkle on the cinnamon, stevia and salt.  Add the eggs to the edge of the bowl, beat and stir the eggs into the nut mixture well using a rubber spatula.  Using a soup spoon, spoon about 1T. mixture into each slot.  Evenly spoon any left on the tops.  Slightly tamp mixture down into the paper liner with the back of your spoon. Pop into 350º oven for about 15 minutes or until any egg coating appears to be dry and set.  Remove and cool.    Store in a lidded container in fridge or freezer.

NUTRITIONAL INFO:   Makes 36 clusters, each contains:

83 calories

6.9 g fat

3.08 g carbs, 1.39 g fiber, 1.69 g NET CARBS

3 g protein

29 mg sodium

 

 

Cream of Broccoli Soup

Cream of Broccoli soup

I just love creamed soups and decided to make one from a head of broccoli today for lunch.   I usually make a broccoli and cheese soup that is a bit chunkier and cheesier tasting, but I was actually shooting for a creamy soup with less cheese taste.  II used water making my soup and it was delicious, but using homemade chicken broth will make it even tastier, if you have it on hand.  We actually liked the little bit of bite the optional Sriracha brings to the flavor profile and add that occasionally to soups.  This recipe is suitable for all phases of Atkins and Keto diets.  I don’t add salt to recipes with cheese, as there is so much sodium in most cheeses and I am very sodium sensitive.  If sodium is also an issue for you, you can always cut back on the cheese in this recipe. :)

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 cooks to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in the cookbooks! Order your 5-volume set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I am not paid for this book promotion nor for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

20-oz. head of broccoli, cut into chunks

Water to cover nicely, (about 3-3½ cups)

¼ tsp. coarsely black pepper

½ tsp. onion powder

10 oz. shredded or sliced Cheddar cheese or a mixture of American Deluxe and Cheddar (I did the latter)

1 c. whipping cream

VARIATION:  Add 2 tsp. Sriracha chili sauce

DIRECTIONS:  Cut up broccoli into chunks, stems and all.  Place in a large soup pot.  Cover with water or homemade broth, if you prefer a richer soup.  Add salt, pepper, onion powder and stir.  Next add the Sriracha sauce (if using).  Bring to a boil and then lower heat to medium-low.  Simmer until the broccoli is quite tender and then remove from heat.  You can either process the broccoli in batches with a bit of the broth in your food processor/blender (do not over fill when pureeing hot foods!).  OR, if you own a stick blender, you can wait to do this step.  Add the processed broccoli back to the pot and place back over a very low fire.   Add the cheese, stirring to facilitate melting and blending.  If the fire is low enough, it should not stick to the bottom of the pot. Once the cheese appears to be fully melted, add the cream and stir until it slightly thickens.   Place your stick blender in the pot and pressing down on the broccoli chunks throughout the pot, begin to pulse/break them up a bit.  Then blend in a continuous blending motion throughout the soup mixture until you have a uniformly smooth mixture.  This creates a small bit of “foam” on the surface but that settles down with a few minutes of waiting and gentle stirring.   If not thick enough for you,  thicken with a light dusting or 2 (or 3) of xanthan gum (or your preferred thickener).   Thickening will tend to eliminate that “foaming” issue caused by the stick blender.  Serve with your favorite low-carb rolls or crackers.:)

NUTRITIONAL INFO:    Makes 6 large servings, each contains:

315 calories

26.4 g  fat

9.96 carbs, 2.49 g  fiber, 7.48 g  NET CARBS

11.86 g  protein

500 mg sodium (from all that cheese)

 

 

Roasted Green Beans

Roasted Green BeansI’ve done a lot of roasting of vegetables over the years, but I roasted my very first green beans tonight.  We thoroughly enjoyed them.  I was amazed how sweet they are when roasted!  I’ll put the seasonings I used on them in the recipe below, but you can use any seasonings you like or just salt and pepper with no additional seasoning.  These are suitable for all phases of Atkins, Keto diets, and Primal-Paleo 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.DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

1 lb. fresh green beans, ends trimmed off, washed

3 T. olive oil

Dash each sea salt, coarse black pepper

Dash Cajun seasoning (I used my Seafood Spice Blend)

Dash onion powder

DIRECTIONS:   Preheat oven to 375º-400º.  My oven cooks a little hot, so I did mine at 375º.Trim and wash beans.  Dry on a clean kitchen towel.  My oven cooks a little hot, so I did mine at 375º.  Drizzle the olive oil over a metal baking pan.  Place green beans directly on the sheet and shake pan back and forth to roll them in the oil to coat them all over.  Sprinkle evenly with each of the indicated spices.  Roll again to get it all onto the beans.  Pop pan into hot oven and roast, shaking them on the pan after around 10 minutes.  Roast an additional 10-15 minutes or until just beginning to brown.  Keep an eye on them the last half of cooking so they don’t burn.  Remove and serve at once.

NUTRITIONAL INFO:   Makes 4 servings, each containing:

125 calories

10 g fat

8.15 g carbs, 3.85 g fiber, 4.3 g NET CARBS

2.07 g protein

152 mg sodium

Beef Oxtail Stew

Beef Oxtail Stew

Shown in cooking pot before thickening

Beef oxtail is just what its name implies.  There is not a lot of meat on the tail of the animal, but like beef shank, it is very tasty meat when stewed or braised in liquid.  It is fairly tough, so it must be stewed for about 3 hours.  This would be a perfect dish to cook in a slow cooker I think.  I don’t own one, but if you follow directions for stew, the meat should get fall-off-the-bone tender for you.

Many add carrots and or rutabaga (potatoes if not low-carbing) to the pot, but I like to add mushrooms, celery and onion only, making this almost like Boeuf Bourguignon.  This delicious recipe is acceptable for all phases of Atkins, Keto diets and Primal-Paleo 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.DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

2 T. oil of your choosing

1 beef oxtail (around 2#), cut into 2″ sections

2 oz. onion, cut in large chunks

2 large stalks celery (I include leaves), cut in large chunks

1 fresh large mushrooms

½ c. red wine (burgundy or claret), omit if still on Induction

3 small bay leaves

½ tsp. dried thyme leaves

4 cloves garlic, peeled and chopped

¼ tsp. sea salt

½ tsp. black pepper

2 c. homemade chicken stock

water just to cover pot contents by ½”

DIRECTIONS:   Place oil in stew pot.  Heat over high flame.  Add meat and brown pieces, turning as needed with tongs to brown all sides.  Add onion and celery to the pot.  Add all remaining ingredients EXCEPT the mushrooms (if adding rutabaga, add the last hour of cooking).  Allow to come to a boil and then lower to lowest setting on the burner.  Cover with tight lid.  Stir occasionally while you cook the stew for 2½ hours.  Add mushrooms (and carrots, if adding) and cook for 30 more minutes.  Thicken if desired with your favorite thickener.  I use a light dusting or two of xanthan gum, stirring until it thickens up to desired thickness.  Serve at once with your favorite vegetables or salad.

NUTRITIONAL INFO:    Makes 3 servings, each containing: (does not include optional carrots or rutabaga)

409 calories  (less, if all liquid is not consumed)

22.8 g fat

8.10 g carbs, 1.93 g fiber, 6.17 g NET CARBS

32 g protein

210 mg sodium

Egg White Protein Buns

Egg White Protein Buns (2)

I continue to try to improve the Oopsie-style sandwich buns.  My forays into using whey protein powder in the original Oopsie recipe dried them out and made them crumbly.  Next I tried adding a bit of egg white protein instead.  The egg white protein idea I got from a bun recipe I saw over on Maria Emmerich’s blog, seen here:  http://mariamindbodyhealth.com/eggs-benedict-on-protein-bun-and-athletes/.  Thank you for that idea, Maria!  Those came out good, but still not chewy enough.  Next I added some crushed plain pork rinds, an idea I got form Lynne Daniel at the Duke University Low Carb Support Group.  Thanks, Lynne.

Definitely this is an improvement over the original Oopsie in my opinion.  They are sturdier, slightly chewy, without the slightest interior “wetness” the original recipe always had.  I could definitely eat a hamburger or cold cut sandwich on these!  I see some sweet applications for these in my future, too.  :)  The texture is somewhat like angel food cake to me.

Best of all, these only have .51 net carbs, as the recipe makes nine 3-4″ buns!  Oh, and these toast pretty nicely for butter or your favorite jams, but be warned, set your toaster low, as they are inclined to burn around the edges.  Keep an eye on them as they toast.  :)  They tend to still get sticky on the top crust in the refrigerator as the inspiration recipe, but I’m working on improving that issue next.  :)  These are suitable for all phases of Atkins, Keto, and Primal-Paleo 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.DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS: 

5 eggs separated

½ tsp. cream of tartar

½ c. pure egg white protein (No substitutions. Some grocers carry in the baking aisle. I order on-line)

¼ tsp. glucomannan powder (pure fiber from the konjac tuber)

2 T. melted butter

3 T. (½ oz.) finely crushed pork rinds

DIRECTIONS:  Grease, line with parchment or cover 2 cookie sheets with silicone sheets.  Preheat oven to 350º.

Melt the butter.  Separate the eggs into two immaculately clean medium mixing bowls.  Add the crushed pork rind flour to the yolks.  Add the melted butter and glucomannan.  Whisk together and let sit to swell/soak up moisture.  Sprinkle the cream of tartar over the egg whites and with an electric mixer, beat them to the stiff peak stage.  Slowly sprinkle the egg white protein over the egg whites once they are stiff, continuing to run the mixer while you add them.  When all the egg white protein is incorporated, stop the mixer.

Using a rubber spatula, scrape the yolk mixture over the egg white mixture evenly and slowly, very gently fold the two mixtures together until they are well blended.  Do not stir roughly like cake batter or you will deflate the egg whites.  Using a ½ cup measuring cup, scoop the batter onto the baking sheets (they don’t spread much) and gently shape them round.  TIP: You have to use your finger to get all that batter out of the cup so they will all be uniform in size.  Pop into preheated 350º oven and bake for 17-18  minutes. Turn off oven and let them stay in there (DOOR CLOSED!) for a few minutes to begin to cool down. Remove and finish cooling.   I found the crust on these “powdery” and off-putting when right out of the oven.  But once they were totally cool and I bagged them up for an hour, the crust developed into a nice chewy crust.  They did NOT get sticky and stick to each other in the bag like the original Oopsie rolls always did.  Yaaaaay. :)

NUTRITIONAL INFO:    Makes nine 3-4″ buns, each contains: (size depends on how much you spread the batter on the pan)

88 calories

5.81 g  fat,

.57 g  carbs, .06 g  fiber, .51 g  NET CARBS

4.48 g  protein

124 mg sodium

Tuna-Cheese Stuffed Mini Peppers

Tuna-Cheese Stuffed Mini Peppers

I have been seeing mini bell peppers of late in the stores and find them so cute and colorful I decided to buy some this week.  Decided on a tuna stuffing for them.  The tuna and cheese flavors here play nicely with the sweet edge of the peppers.  The touch of cayenne pepper give them just a little bite.  Omit that if you don’t like spicy food, but this amount isn’t very hot to me, as I don’t like real spicy foods myself.   These are suitable for all phases of Atkins and Keto diets if the carbs will fit your daily limits.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and friends.  Chef George Stella also brings you a wealth of his delicious recipes!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php.DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS: 

14  small sweet mini bell peppers (red, yellow, orange)

1½ c. shredded Cheddar cheese (I used a mixture of Cheddar and American Deluxe)

3 oz. softened cream cheese

1/8 tsp. red cayenne pepper

6.2 oz. tuna, oil pack (I use the foil pouch)

VARIATION:  Instead of cayenne, use 1 tsp. Tobasco brand Chipotle Hot Sauce

DIRECTIONS:  Bring a 4 qt. pot of water to boil.  Cut stem end off peppers and seed with the point of a knife. Cut in halves lengthwise.  Plunge them in the boiling water for 2 minutes just to soften just a bit.

Line a baking sheet with parchment.  Preheat oven to 350º.  In a medium bowl, soften cream cheese on a covered paper plate in your microwave set on defrost for about 20 seconds.   Add the Cheddar cheese, cayenne and tuna.  Mix well, blending with a fork.  Using your fork, fill each half with about 1-1½ tablespoons of the filling.  Place them on the paper covered pan.  Pop pan into 350º oven for about 10 minutes just long enough to melt the cheese and they barely begin to brown.  Serve hot!

NUTRITIONAL INFO:   Makes 28 pieces, 4 pieces per serving and each serving contains:

202 calories

14.14 g fat

3.98 g carbs, 0.67 g fiber, 3.31 NET CARBS  (just under 1 carb per piece!)

14.3 g protein

267 mg sodium

Bacon-Onion-Spinach Scramble

Bacon-Onion-Spinach Scramble

Man, I’ve made eggs with any one, two and even all of these ingredients before, but I never got the ratio of ingredients just right.  THIS time I did!  This one got TWO thumbs up from the hubs and I.  And I do believe this one’s good enough to serve at lunch of even dinner!  Such a simple meal and so very delicious and satisfying!  This recipe is suitable for all phases of Atkins, Keto diets, Primal and Paleo 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

DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

3 thick slices bacon (or 4 thin), chopped

2 T. finely chopped onion

½ c. fresh spinach, chopped (6-8 leaves or 4 T. frozen)

1/8 tsp. onion powder

4 Xtra-large eggs, beaten

DIRECTIONS:   In a small, non-stick pan over high heat, fry the bacon until half done and just starting to brown. the bacon will add enough salt to the final dish, so do not add salt.  Add the chopped onion and saute together until onion is completely tender.  It will also begin to brown as it caramelizes, but that’s what you want.  Lower heat to medium.  Drain off most of the bacon grease to your reserve grease can, leaving about 1 T. of it in the pan.  Replace pan on heat and add spinach, onion powder and just allow the spinach to wilt in the heat.  Add the beaten eggs and cook to your preferred stage of done.  Plate and serve at once.

NUTRITIONAL INFO:    Makes 2 adult servings, each contains:

285 calories

20.1 g fat

3.5 carbs, 1.15 g fiber, 2.35 g NET CARBS

22.7 g protein

710 mg sodium

Crunchy Parmesan-Boursin Chicken Filets

Crunchy Parmesan-Boursin Chicken

This simple dish will really please the palate.  It’s almost effortless to make if you have some of my Shawarma Mayo made up (I always keep it on hand in my fridge).  Ready in 30 minutes or less. Truly delicious and suitable for all phases of Atkins, Keto diets, Primal-Paleo 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

DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

24 oz. boneless, skinless chicken breast, in 4 nice portions

4 T. my homemade Shawarma Mayonnaise

4 T. Boursin Garlic-Herb cheese (or garlic-herb Alouette cheese)

1 oz. pork rinds

½ c. parsley, chopped

¼ tsp. each black pepper, garlic powder & onion powder

¼ c. Parmesan cheese (any variety will work)

DIRECTIONS:  Preheat oven to 350º.  Using the flat side of a meat tenderizer or mallet, pound the 4 breast filets between 2 sheets plastic wrap to flatten them a bit using the flat side of a meat tenderizer or mallet.  Real thin is NOT necessary here, just flatten them so they aren’t too thick for fastest baking. Place filets on an oiled baking pan making sure they are not touching.  Brush each with 1 T. of the Shawarma Mayo.  Then dot each with 1 T. of the Boursin cheese.

Place all remaining ingredients in a food processor or blender and pulse to make a nice Parmesan-parsley rind crumb mixture.  Sprinkle this mixture evenly over the chicken and bake at 350º for about 30 minutes or until golden brown.

NUTRITIONAL INFO:     Makes 4 servings, each contains:

500 calories

29.3 g fat

1.5 g carbs, 0.22 g fiber, 1.29 g NET CARBS

59.5 g protein

975 mg sodium

Herb Spice Blend

This aromatic herbal blend I created to bake chicken, but I’ve since discovered it’s nice on baked fish or pork, too.  I figure since I tend to reach for the same herbs and spices to bake chicken over and over, why not create my own blend?  This blend, of course, would be suitable for all ketogenic diets.

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

DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

Shallot-HerbBakedChicken

Shown on my delicious Shallot-Herb Baked Chicken

1 T. dried tarragon leaves, crushed

1 T. dried rosemary leaves, crushed

1 tsp.dried thyme leaves, crushed

2 T. dried parsley, crushed  (or ¼ c. fresh, chopped fine)

1 tsp. crushed red pepper flakes or dash cayenne pepper (optional)

1 tsp. Victoria Gourmet No-Salt Lemon Pepper

DIRECTIONS:   Mix all ingredients well in a bowl.  Stir well.  Spoon into a tightly lidded jar.

NUTRITIONAL INFO:  Makes 16 teaspoons.  Each teaspoon has:

3.5 calories

0.03 g  fat

0.62 g  carbs; 0.09 g  fiber, 0.53 g NET CARBS

0.06 g  protein

210 mg sodium

Shawarma Mayo or Salad Dressing

Click to enlarge

One of THE best salads with a grilled steak

This creamy salad dressing uses homemade mayonnaise as its base.  The Shawarma spice does the rest!  it’s imbued with the flavors of Middle Eastern gyros or kebabs.  It a delightful flavor to change up chicken or turkey sandwiches.  It’s equally delicious atop green salads and spinach salads.  This recipe is suitable for all phases of Atkins, Keto diets and Paleo-Primal diners as well.  Just thin with an extra splash of vinegar, some cream or coconut cream to turn this thick mayo into a lovely salad dressing.  It is also doubles as a Bernaise Sauce stand-in to serve with grilled meats, fish and even some veggies!  Yum!!

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

DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

½ c. my Homemade Mayonnaise

1 tsp. my Shawarma Spice Blend

Dash salt and pepper

DIRECTIONS:   Mix ingredients, stirring well and chill until ready to use for sandwiches.  To use it as a salad dressing or sauce for meats or seafood, thin it with a splash of more vinegar, a little heavy cream, sour cream or yogurt.  ENJOY!

NUTRITIONAL INFO:   Makes 8 T. of mayo (4 servings).  Each 2T. serving contains:

200 calories

22 g  fat

.16 g  carbs, .02 g fiber, .14 g  NET CARBS

.64 g  protein

32 mg sodium

Carbalose Pie Crust

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8 x 11 Peach Cobbler shown with this crust

This is an older pie crust recipe of mine but the crust I most often revisit when I’m baking.  My inspiration was KevinPa’s crust recipe here.   I am thinking about adding a bit of flax to it for when I want a grainier taste for some pie fillings.  This is a delicious, flaky crust and will make a lovely regular single pie crust as well as the Peach Cobbler In I used it for originally. This crust tastes very close to a traditional all-flour pie crust.  Resistant wheat starch is mostly indigestible fiber, so it really pulls the carb count way down on this pie crust!  I’ve now made this crust dozens of times and it cooks up consistently. This recipe makes one large 10” round pie crust or an 8×11 rectangular cobbler topping.  You will need to double the recipe for a double-crusted pie or cobbler.  Carbalose flour and Resistant Wheat Starch are both available at Netrition.com or you may be able to find other sources on-line.  This recipe is not suitable until the grains rung of the carb reintroduction ladder, so not until Pre-maintenance for most folks.  The carb count is low enough that it is suitable for most Ketogenic diets, but this is not suitable for Primal-Paleo.

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

DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

1 c. + 2 T. Carbalose flour (or 2T. flax for a more grainy, nuttier-tasting crust)

¼ c. + 2 T. resistant wheat starch

½ c. + 1 T. chilled palm shortening (or cold butter)

¼ tsp. salt

¼ c. ice cold water

DIRECTIONS:  Preheat oven to 350º.  In a clean mixing bowl, measure out the flour, resistant wheat starch, salt and stir.  Add shortening. Using a fork or pastry cutter, cut the shortening into the flour to break it up until it is the size of coarse cornmeal.  Slowly add the water, a little at a time and begin to stir into a well-shaped ball of dough. Knead a couple times in the bowl to facilitate forming into a ball.   Do not overwork the dough.  When you have a single ball of dough, it’s ready to roll.  I have two sheets of plastic I use for rolling out dough, but two pieces of any plastic wrap will do.  Moisten your counter top so the bottom piece remains still while you work.  Place dough on the bottom plastic and cover with a second sheet of plastic.  Roll the dough with a rolling pin slightly larger than your baking dish. Lift the top piece of plastic off the dough gently and lifting up the bottom sheet of plastic, invert the dough onto your pie plate or baking dish.   Folding the dough in half, plastic down, while the plastic is still on one side helps with handling/carrying  over to your baking dish.  I place the fold mid-point on the pie pan covering one half of the circle.  Then I unfold to the other side and remove the top plastic carefully.  Trim off the excess dough about ½” beyond the pan edges and fold inward and crimp the edge so that the edge crust is entirely inside the dish.

For no-bake fillings, go ahead and bake your crust at 350º oven for about 25 minutes or until lightly golden on top.  Cool slightly before attempting to fill with your no-bake filling.  For pies with baked fillings, once crust is in the pie plate, pour filling carefully into the raw crust and bake at least 25 minutes or as long as your filling takes to get done.

If making double-crust pies, repeat steps above for rolling and lifting second crust onto filled first crust.  Trim the edges off the top crust and crimp the two crusts together.

I like to use the trimmed off excess dough by rolling it again and cut out leaf and fruit shapes to make a representation of your fruit on the top crust as shown in my pic.  I think this really dresses up pies and cobblers.  Sometimes I even take a pastry brush and dip it into some watered down food coloring and brush the carved fruit & leaf shapes for color impact as shown above.  I then sprinkle erythritol onto the moistened, carved shapes. Pop into 350º oven and bake per pie recipe specific instructions.

NUTRITIONAL INFO:  Makes 1 single 10″ piecrust or one 9×11″ cobbler topping.

ENTIRE RECIPE CONTAINS: 1622 cals, 130 g  fat, 102 g carbs, 74.6 g fiber, 27.4 g NET CARBS, 3.5 g  protein, 618 mg sodium, 2.5 mg potassium

Makes 8 servings/slices, each contains:

202.7 calories

16.2 g  fat

12.75 g  carbs, 9.32 g  fiber, 3.43 g  NET CARBS

.43 g  protein

77 mg sodium

Salisbury Steak

Click to enlarge

This Atkins Induction-friendly dish is delicious!  It is also acceptable for you Keto dieters.  It is VERY easy to prepare and when I was still teaching, I would often cook this when I came home particularly tired, or had a lot of papers to grade that night.  I have also done this recipe chopping up the mushrooms real fine and adding to the patties themselves.    It’s very good done that way, too.

VARIATION:  Add 1 T. finely minced red bell pepper to the meat for a slightly different taste.

This entree pairs nicely with butter-rich mashed cauliflower and a green vegetable of your choice.

More delicious, quick low-carb meal ideas 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 over 1400 delicious recipes in all 5 volumes (also available individually).  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion nor for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

IMG_5209

Before adding cream.

½ lb. ground beef

½ lb. ground pork (or more ground beef)

2 T. finely minced yellow onion

1 T. chopped parsley

1 beaten egg

½ c. crushed plain pork rinds (add not salt to the meat or sauce as these are salty enough)

1/3 c. sliced fresh mushrooms (or small can with juice)

½ c. canned low sodium beef bouillon (or homemade beef stock)

¼ c. heavy cream (omit for for non-dairy version)

1 T. olive oil

2 T. white or red wine (omit if still in Atkins Induction)

Dash each celery seed, onion powder, black pepper

OPTIONAL:  Some chopped celery added to the pan after browning meat.

DIRECTIONS:  Mix the meats, parsley, onion, pork rinds and egg together in a bowl with your hands.  Form into 4 patties.  Coat non-stick skillet with olive oil and brown patties over medium heat.  Lower heat to low and add bouillon and cream.   Slice mushrooms and add to skillet.  Add seasonings and celery if using.  DO NOT SALT as the pork rinds will give enough salt to this dish.   Cover and cook about 20 minutes longer, turning patties once during coking to ensure even cooking.  Uncover and simmer to reduce cream to thicken.  If not thick enough, dust on a couple light dustings of xanthan gum or guar gum.  Stir after each addition to prevent lumps.  Great with mashed cauliflower and some green vegetable.

NUTRITIONAL INFO:  Makes 4 servings, each contains:  (not including optional celery)

451.75 Calories

34.28 g  fat

2 g  carbs, 0.25 g fiber, 1.83 NET CARBS

31.23  g  protein

3 g   alcohol

Beef & Bacon Stuffed Squash

Beef-Stuffed Spaghetti Squash

This delicious dish is so rich and creamy you’re going to love it!  Not a lot of ingredients but a nice combination of flavors in this one.  This recipe is suitable for all phases of Atkins, Keto diets, and Primal diets.

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

DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS: 

1½ c. cooked spaghetti squash threads (I used a 6″ squash which was perfect.)

2 slices thick bacon, chopped coarsely

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

3/4 tsp. Victoria Gourmet No-Salt Lemon Pepper(I actually did 1 with lemon pepper and 1 with homemade Montreal Seasoning.  Both were quite tasty!)

2 large green onions, chopped

2 oz. (4 T.) cream cheese

¼ c. shredded mozzarella cheese

VARIATION:  Use another seasoning of your choosing to change this up.

DIRECTIONS:  Cut squash in half lengthwise and invert in a shallow dish with a little water.  Microwave on HI for 13 minutes. Remove and fork out the threads carefully so as not to tear the outer shells that will become their own “bowl”.  You will only be using 1½ c. of the threads.  Reserve the rest for another use.

In a non-stick skillet or wok over high heat, fry the bacon.  When partially cooked, add the beef, breaking it up with your spoon as you cook the two completely until completely done.  Add the seasoning you have chosen and the green onions.  Just saute until onion is slightly softened.  Add the cream cheese and stir until it is uniformly melted and blended with the meat mixture.  Remove from heat.  Spoon half the mixture into each empty squash shell.  Sprinkle 2 T. mozzarella shreds over each filled squash half.  Pop into 350º oven for around 20 minutes or until cheese is melted on top and slightly beginning to brown.  Serve at once with a salad or green veggie.

NUTRITIONAL INFO:   Makes 2 adult servings, each contains:

627 calories

43.6 g fat (reduce bacon and/or cut mozzarella cheese to lower fat)

10.8 g carbs, 2.25 g fiber, 8.55 g NET CARBS

46.2 g protein

1100 mg sodium

Upside-Down Spinach Omelet

IMG_5201Upside Down Spinach OmeletAnother inverted omelet.   I love ’em!  This breakfast creation came together with a little leftover spinach from last night’s dinner.  Many of my breakfast creations involve dinner leftovers.  Not fond of keeping leftovers lolling around in my refrigerator for over a day. :)   This one was particularly tasty and the hubs volunteered “Be sure to post this one to the blog.”  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

DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

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 Monterrey 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 Cabender’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)

 

3-Cheese Fish Florentine

3-Cheese Fish FlorentineTonight’s baked fish dinner was delicious!!  My husband isn’t a big fish fan and he said I could fix this one again any old time.   This was so yummy!  I confess I had misgivings about whether it would have enough flavor, but it DID!  The ricotta and mozzarella mellowed the fish taste; the Parm cheese and the particular brand used of No-Salt Lemon Pepper by Victoria Gourmet was just the pizazz it needed.  Her blend has a trace of sugar in it, but the flavor is so much superior to any brand I’ve ever tasted, I’ll pay that price.  This blend has 0 carbs per tsp. so the amount is clearly waaay less than 0.5g sugar (considering it also has zest and herbs) for them to be able to round total carbs down to 0. This recipe isn’t suitable until you reach Phase 2 (OWL, Ongoing Weight Loss) of Atkins.  It is suitable for Keto diets and those primal followers that eat dairy occasionally.

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

DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

2   6-oz. fish filets (flounder, Blue fish, or whatever is available to you)

½ c. ricotta cheese

½ c. shredded mozzarella cheese

1 small clove garlic, minced

½ tsp. No-Salt Lemon Pepper by Victoria Gourmet

1 c. frozen chopped spinach, cooked, drained well

2 T. grated Parmesan cheese

3 cherry tomatoes, halved

DIRECTIONS:  Preheat oven to 350º.  Lightly oil a baking pan.  Boil the spinach and drain.  Either press the liquid out using a sieve and the back of a large spoon or squeeze the moisture out with your hands or a clean kitchen towel.  Set spinach in a small bowl and stir in the minced garlic.

Pat dry the fish fillets with paper towels and lay them on the pan so that they are not touching each other.  With the back of a spoon thinly spread the ricotta evenly on each fillet almost out to the edges, but not quite.  Sprinkle 2 T. mozzarella shreds on top of each fillet.  Slightly press it into the ricotta with your fingertips.  Evenly line up the spinach down the center of each fillet as shown in the photo.  Top each row of spinach with 1 T. grated Parmesan cheese.  Place 3 tomato halves down the center of the spinach hill cut side down.  Pop into 350º oven for about 30 minutes or until it begins to brown just a bit.  Remove and serve at once with your favorite side dish or a lovely green salad.

NUTRITIONAL INFO:    Makes 2 servings, each contains:

335 calories

17.5 g fat

8.65 g carbs, 2.50 g fiber, 6.15 g NET CARBS

38.5 g protein

620 mg sodium

Baked “Potato”

Baked Potato

Shown with an Achiote (also called annatto) Mexican spiced beef patty and steamed squash with onions (my husbands favorite)

I wish I could take credit for this recipe, but another low-carber brought this cooked wonder up on one of my low-carb forum discussions.  I like to use moderately large turnips for this recipe.  Man, oh man!  This tastes JUST like a sweet, baked red-skinned potato!  No taste of turnip to me at all!  Now this comment is coming from someone who for YEARS picked the turnips out of the turnip green pot; who didn’t care for turnips stir-fried much either, because the bitterness often seen in turnips came out more in boiling and frying methods of cooking, in my opinion.  But I tell you, the way to cook these things is to microwave them!!!  No taste of turnip at all!   Just the creamy, sweet taste of a buttery red potato!

I did not care for these baked in a conventional oven.  And my husband, who detests turnips even agreed they don’t taste like turnips cooked this way!  So now you can have a baked “potato” with those grilled steaks!  I’m soooooo delighted to have discovered this method of cooking turnips!  This “potato” recipe is Induction friendly!

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

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

NOTE:  You DO NOT want to eat the turnip peeling.   They are quite bitter.  You just eat the soft inside part of this “potato”. :)

INGREDIENTS:

4  whole 4-5 oz. turnips (or two larger ones if you can find them)

8 tsp. butter (2 tsp. allowed for each turnip/serving) (more if you like)

DIRECTIONS:

Wash and scrub the turnips under running water.  Trip the stem end flat and cut the point off the tip of the turnip as well.  Poke the turnip skin several times to avoid rupturing during cooking.  Place on microwave turntable.  Cook on HI for about 3 minutes.  Turn over and cook on HI for about 3 more minutes.     They should be thoroughly soft when done.  Split and place 2 tsp. butter on each turnip (or more if you can afford the fat grams).  You can also add the traditional baked potato toppings like sour cream, cheese, bacon bits and chives/green onion.  Those additions, however, are not calculated in the nutritional info below.

NUTRITIONAL INFO: Serves 2, each serving contains:

230 calories

20.5 g  fat

11.2 g  carbs, 4.4 g  fiber, 6.8 g NET CARBS (not bad for a baked “potato” with your steak!)

1.7 g  protein

60.2 mg sodium

Iranian Sabzi Wraps

Iranian Sabzi Wraps

Before a meal in Iran, an herb platter known as Sabzi Khordan is often served as a salad or first course.  It is served with their wonderful open-fire baked sheet bread.  Herbs are said to be an appetite stimulant, but they also complement many Iranian foods.  Sabzi is to Iranian meals what salsa is to Mexican cuisine.  It is added to many foods as well as being eaten alone. They will continue to pick more of the herbs off the platter throughout the meal, as they complement their stews, curries and grilled kebabs so nicely.  It’s similar to Tabouleh salad in flavor.  I have never liked it alone, but prefer it served with hummus to mellow the intense flavors.  The resulting combination is a horse of another color and altogether seriously delicious!!

Sadly I can’t get the wonderful sheet bread they made over there, baked on open ovens  directly over hot scorching pebbles.  So I serve mine on the closest thing I can find to Iranian sheet Noon bread:  Joseph’s Flax & Oat Fiber pita breads (the smallest ones they make), sold in a plastic blister pack covered with a plastic bag.  The ones sold in just the plastic bag much like flour tortillas are sold are a little larger and carry a heavier “price” on the carb count.

This is a GREAT dish for you vegetarians, too, so be sure to share with your vegetarian friends!  This dish is not suitable during Induction due to the chickpea flour.  The filling for these wraps, served as a side dish or as a curry or kebab complement, is suitable for Phase 2 (OWL, Ongoing Weight Loss) of Atkins.  But the wraps are would not be suitable until you reach the grains level of Phase 2 when you are much closer to goal weight.

VARIATION:  Add a few sprigs of fenugreek leaves, chopped.  I have them dried, but not quite as good in this. You want the fresh if possible.

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

DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are GREAT cookbooks anyone would be proud to add to their cookbook collection

INGREDIENTS:

1½ c. parsley, chopped

½ c. spearmint, chopped

1 large green onion, chopped

2 sprigs cilantro, chopped

¼ c. chickpea flour

¼ c. whey protein powder (WPP) (unflavored and unsweetened)

2 T. tap water

1 clove garlic, minced

3 T. hemp hearts

1 T. fresh lemon juice

2 T. olive oil

½ – 1 tsp. glucomannan powder (only use if needed to thicken a bit)

1-2 small slices tomato for each wrap

4 Joseph’s Flax-Oat Fiber Pita (the small ones), or ½ sheet of Joseph’s lavash sheet bread

DIRECTIONS:  In a small bowl, mix the chickpea flour, WPP, garlic, water, olive oil  and lemon juice.  Beat with a whisk until smooth.  If not very thick, add the glucomannan powder and let sit 5-10 minutes.  In a medium mixing bowl, place the chopped herbs and green onion. Add the hemp hearts and herb mixture and stir. Place 1/4 of the mixture on half of the pita, top with 1-2 slices tomato, fold and close with a toothpick.  Kalamata olives and a bit of feta cheese pair nicely with these wraps.

NUTRITIONAL INFO:    Makes 4 wraps, each contains: (includes bread)

216.3 calories

13.0 g fat

16.02 g carbs, 7.02 g fiber, 9.0 g NET CARBS

15.2 g protein

315 mg sodium

Whey Protein Pancakes

Whey Protein Psylllium Pancakes

I’m following a dietary protocol that requires I consume a scoop of whey protein powder each day.  Yet I’m not too fond of shakes and smoothies.  So I decided to try my hand at a protein powder pancake.  I’ve made some before, but with flax meal added for the whole-wheat, nutty pancake flavor that yields.  This time I wanted a “white” pancake and created one I think I can like for getting down that protein powder with more variety.

These are suitable for all phases of Atkins, Keto diets and dairy-eating Primal Blueprint folks.

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

DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS: 

½ c. whey protein powder  (I use NOW brand, unsweetened, unflavored)

1 tsp. psyllium husk powder

1/9 tsp. salt

2 T. CarbQuik bake mix (or other low-carb bake mix)

2 large eggs, beaten

2 T. water

½ T. coconut oil

1 T. butter (or coconut oil) to cook

DIRECTIONS:  Beat the eggs, water, ½ T. coconut oil in a medium bowl.  In a small bowl, mix the dry ingredients together.  Add the dry ingredients to the egg mixture and whip with a whisk until smooth of lumps.  Heat griddle or skillet over medium heat.  Add the 1T. butter or oil for cooking.  Spoon this not-too-thick batter onto hot griddle into 3 equal puddles, as evenly as possible.  Patience, as they WILL rise, but not immediately.  When they begin to bubble on the top and bottoms are golden, flip and cook another minute until second side is golden.  Serve with your favorite sugar-free maple syrup or blended berry puree.

NUTRITIONAL INFO:     Makes 3 pancakes.  These are so filling, trust me, 1 will fill you up.  Psyllium swells in your tummy.  My husband had trouble eating his second one. Each pancake contains:

195.7 calories

14.4 g fat

4.30 g carbs, 2.63 g fiber, 1.67 g NET CARBS

20.43 g protein

347 mg sodium

 

Iranian Mint-Cucumber Salad

Iranian Cucumber Salad

This is one of those recipes I make so often, I no longer even think of it as a recipe.  I keep saying I’m going to upload it to the blog, but frankly, keep forgetting to do it.  I think it’s high time I shared this with my readers because it’s so darn good!

When I lived in Iran as a child, our maid Fatimeh made this salad often for us.  She preferred it with traditional Iranian sheep or goat yogurt but my mother preferred it with sour cream, as did the rest of us.  But Greek yogurt makes this salad nicely as well.  This is absolutely delicious with baked or grilled meats, grilled fish and all Middle Eastern food.  We find it is even good with Indian food, as it is similar to Raita.  It is suitable for all phases of Atkins, Keto diets and Primal Blueprint if you eat sour cream or yogurt.

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

DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

1   8″ long cucumber, peeled or not, your preference

¼ c. sour cream or Greek yogurt (or a mixture of the two)

2 tsp. crushed dried spearmint (or 1 T. fresh finely chopped)

VARIATION:    Add 1 T. finely minced onion

DIRECTIONS:  Peel cucumber if that is your preference.  Cut into slides not too thin and place in a bowl of ice water.  Chill there for 15-20 minutes.  Strain off water and ice and dump the slices onto some paper towels.  Pat them dry with more paper towels and place in a medium mixing bowl.  Finely crush the mint between your palms and add to the bowl.  Add the sour cream (or yogurt) and dash of salt.  Stir until all sides of the cucumbers are coated with sour cream and mint.  Place in a pretty serving bowl.   Garnish with mint or tomatoes if desired and serve right away or the dressing will get watery from the bleeding moisture of the cucumbers.  When I serve this for company, I toss the sour cream on at the very last minute before serving.:)

NUTRITIONAL INFO:    Makes 4 small servings, each contains:

40 calories

3.15 g fat

2.25 g carbs, 0.57 g fiber, 1.68 g NET CARBS

1 g protein

87 mg sodium

 

Sriracha Brisket with Pepperoncini

Sriracha Brisket with Pepperonci Peppers.IMG_5185A perfectly delicious way to braise a piece of beef brisket in the oven.  This dish really cooks itself!  And boy does my husband ever love this one!  Cooked low and slow will renders the final roast so tender!  The onions, peperonicini peppers and Sriracha sauce play so well together.  I’m certain your family will love this roast.  I don’t like my food to spicy so I only used 3 peperoncini peppers.  You might want to use more it you like to spice things up. I want the flavor but not the “heat”.  I don’t trim the fat from my brisket before cooking as the fat bastes it to keep in moist.  You can trim it first if you prefer.:)

This recipe is suitable for all phases of Atkins, Keto diets.  Just omit the Sriracha for Primal-Paleo (unless you make your own homemade, which is way more trouble in the kitchen than I’ll do).

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

DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS: 

2½ lb. piece of beef brisket (or chuck roast).  (I used 1/3 of a large brisket)

1½ oz. onion, sliced

3 pickled peperoncini peppers, stemmed and slivered or sliced (or more for spicy)

2 tsp. Sriracha sauce

¼ tsp. coarse black pepper

¼ tsp. each dried thyme leaves, onion powder, garlic powder

2 sprigs parsley, chopped

4 T. (½ stick) unsalted butter

DIRECTIONS:    Preheat oven to 325º.  Place brisket in baking pan, fat side down.  Mix pepper, thyme, onion powder and garlic powder in a saucer and stir.  Sprinkle over all surfaces of the meat (I don’t bother with the fatty side that is down). Spread the onion slivers over the top surface.   Next lay the slices of peperoncini peppers on top.  Drizzle the Sriracha sauce sort of zig-zag over the top, like chefs do dessert sauces on a dessert plate. You can add a dash of salt last, but I find it is actually not needed on this roast.  Dot the top of the roast with the butter.  Cover pan with foil and pop into 325º oven for a total of about 3 hours.  As the roast cooks, the butter melts into the pan juices, using a brush, baste the meat gently with the pan juices every hour and right before serving. If the pan juices are evaporating, add a dab of water to loosen all that flavor goodness to make your pan juices come alive again.  Pairs nicely with a bowl of cauliflower mash and green beans.  I’m talking comfort food here, folks.:)

NUTRITIONAL INFO:   Makes 6 servings (approx. two ¼” slices each).  Each serving contains approximately:

470 calories

31.43 g fat

1.71 g carbs, 0.20 g fiber, 1.51 g NET CARBS

43 g protein

155 mg sodium

 

Breakfast Chalupas

Breakfast ChalupasThese simple chalupas were what I made for breakfast today and they were so yummy the hubs said “You ought to upload these to the blog.”  I was hungry today and wanted breakfast fast, so I just grabbed the Mission low-carb whole wheat tortillas and created these with what I saw in the fridge.  I was out of bacon but had some thin-sliced Cure81 ham, so easy decision there.  The little bit of jalapeno in these was quite tasty without being too spicy.  I’m not a big fan of overly spicy food.  Give these a try!  You palate, tummy and family will be happy!   Adjust recipe for more than 2 chalupas.

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

DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

2 Mission brand whole-wheat Carb-Balance flour tortillas (6″ diameter)

1 T. unsalted butter

2.6 oz. lean cured ham

1 green onion, chopped

½ jalapeno, chopped

3 large eggs, beaten in a small bowl

¼ c. shredded Cheddar Cheese

VARIATION:  Use bacon or browned breakfast sausage instead of ham.:)

DIRECTIONS:  Chop the ham small and green onion and have ready.  Heat a non-stick skillet over medium-high heat and dry griddle the flour tortillas, slightly toasting both sides until they begin to brown.  Remove to an oven-proof serving platter.

In the same skillet, melt half the butter over medium heat and lightly brown the onion, jalapeno, green onion and chopped ham.  Saute just until the vegetables start to wilt and remove to a paper plate.  Preheat oven to 300º.

Wipe skillet with paper towels.  In the same skillet over medium neat,  melt the rest of the butter and add the eggs.  Scramble to your preference.  I like them still moist if a dish is going to go in the oven also.

Set half the eggs evenly on each toasted flour tortilla.  Evenly top with half the ham/onion mixture.  Top with 2 T. cheese over each.  Pop into 300º oven for 5-8 minutes just to melt the cheese.  Garnish with a halved cherry tomato if serving to company.:)

NUTRITIONAL INFO:    Makes 2 chalupas, each contains:

330 calories

20 g fat

14.15 g carbs, 8.40 g fiber, 5.75 g NET CARBS

22.4 g protein

870 mg sodium

Topless Tamale Pie

Topless Tamale PieA quick and delicious meal for a week night or ANY night!  Who needs those high-carb cornmeal toppings from the past?  or those low-carb fake cornmeal toppings?  Both low-carb topping trials I’ve created have been mediocre at best: one was too dry; the other was tasteless to me.  So I checked out the Great Value brand no-salt added canned corn not long ago at Walmart.  Lo and behold, it only has 9g carbs per ½ c. minus 2g fiber or 7 net carbs per ½ cup.  Spread out in an entire recipe like this, if not still in Induction, you can use half a can (3/4 c.) in a recipe and get the real flavor of corn for little carbs per individual serving.  Check out the numbers below.  And is this dish ever yummy!

This recipe is only suitable for Induction if you omit the corn.  It’s OK for other phases of Atkins however and Keto diets if the carbs will fit your daily limits.

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

DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

1 lb. ground beef (I used 90% lean grass-fed)

2 oz. chopped onion

1 jalapeno, seeded and chopped

½ tsp. chili powder

1 tsp. ground cumin

½ tsp. granulated or garlic powder

3/4 c. Great Value canned corn, drained (omit if on Induction)

2.25 oz. can sliced black olives

4 slices American Deluxe cheese

1/3 cup shredded cheddar cheese

½ c. Great Value canned diced tomatoes (no-salt)

DIRECTIONS:  Preheat oven to 300º.  Cook ground meat over medium heat until no longer pink.  Add onion and jalapeno and cook until onion is softening.  Add all spices and stir.  Add tomatoes, corn, olives and the shredded Cheddar cheese.  Stir and simmer for 4-5 minutes.  The cheese will begin to get sticky and bind the mixture a bit.  Top with the 4 slices of American cheese.  Pop in a 300º oven for 5-8 minutes just to melt the cheese.   Serve directly in the baking pan or dish up onto a serving platter.  Pairs nicely with a guacamole or green salad of choice.

NUTRITIONAL INFO:    Makes 4 servings.  Each serving contains:

493 calories

31.5 g fat

10.1 g carbs, 2.4 g fiber, 7.7 g NET CARBS

39.8 g protein

882 mg sodium

 

Shortbread

Shortbread

This is a modification (of another low-carber’s modification) of a Michelle Obama Shortbread recipe found on the internet.  I found the original recipe with 3 sticks of butter to be way too greasy with butter, quite frankly, and the shortbread was entirely too crumbly with 3c. almond flour and only 2 egg yolks to hold it together.  The first batch I made literally fell apart in my hand when I tried to eat them, with huge bits falling onto the floor for my puppies to enjoy.😦 So I made another batch with several changes and those came out much better.  So my recipe below reflects those changes.  Not acceptable until OWL.

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 cooks to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I am not paid for this book promotion nor for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

2½ sticks (1¼ c.) unsalted butter, softened

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

1 pkt. stevia sweetener

3 beaten eggs

3 c. almond flour

1 T. coconut flour

½ tsp. vanilla extract

¼ tsp. salt

1/3 c. oat fiber (do NOT use oat bran, as it it much higher in carbs)

DIRECTIONS: Preheat oven to 325º.  Line a sheet pan with parchment paper.  Cream butter, Splenda and stevia together until smooth.  Add 3 beaten eggs and vanilla extract, whipping to combine well.  Add almond flour, coconut flour, oat fiber and salt.   Stir well to a smooth batter.  Spread dough evenly onto parchment-lined pan.  You can use your fingers moistened with cold water to do this or use plastic gloves if you ave some.  Batter will spread to about ¼” thickness.  Poke holes into shortbread with tines of a fork about every 2″.  Bake at 325º for 25 minutes or just until it begins to brown lightly on the edges.  You don’t want this to get over-browned!  Cut carefully into 32 pieces while still slightly warm.  I am storing these in the freezer and find that firms them up a bit for easier, less-crumbly handling. :)

NUTRITIONAL INFO: Makes 32 rectangles of shortbread, each contains:

135 calories

12.9 g  fat

4.09 g  carbs, 2.10 g  fiber, 1.99 g  NET CARBS

2.99 g  protein

30 mg sodium

Chicken & Italian Sausage on Zoodles

Chicken & Italian Sausage on Zoodles

Mmm, mmm, mmm.  This colorful dish was just as tasty as it looks!  And super, duper fast to get on the table for your hungry family!!  Just creamy enough without being too “heavy”.  My husband specifically asked for something light tonight since we went out for steak last night, had  oysters and the whole shebang.  :)  He said I accomplished that goal of “light” with this wonderful new dish.  This is elegant-looking when served and most worthy of company fare.  It is suitable for all phases of Atkins, Keto diets, Primal folks who eat dairy, and Paleo followers provided you use coconut milk instead of the cream.

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

DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

2   6-oz. zucchini (two 6″), cut into zucchini noodles or ribbons

2 boneless, skinless chicken breasts around 11-12 oz. each

2 T. total olive oil

4 T. total butter (or ghee)

1 link Italian sausage, casing removed & cut into chunks

2 oz. onion, chopped

2 cloves garlic, minced

½ c. parsley, chopped (reserve 1T. for garnish)

8 cherry tomatoes, halved (or more if you like)

Several shakes coarse black pepper

Dash salt

½ c. heavy cream

DIRECTIONS:  Place a non-stick skillet or wok on your burner.  Add 1 T. oil and coat entire pan surface.  Cut zoodles with a noodling tool, julienne peeler or ribbons using a vegetable peeler.  Slow saute just over medium heat until they are no longer opaque and just barely beginnint to soften.  Remove, dip out nicely onto a serving platter and keep in warming oven while you make the sauce.

Cut each chicken breast laterally into 2 thinner filets, cover with plastic wrap and pound with the flat side of a meat tenderizer or wooden kitchen mallet. I don’t pound them too thin, however.

Wipe skillet out with paper towel if any zoodles are hanging on for dear life.  :)  Add the other tablespoon of olive oil and 1 T. of the butter and heat over high heat.  Sear the chicken breasts on both sides until golden and remove to a temporary plate.  Add remaining 3 T. butter, sausage, garlic and onion.    Saute until onion is tender and sausage is no longer pink and begins to brown.  Add parsley and tomatoes next. Saute 1 minute and tomatoes barely begin to soften.  Finally, add cream, salt and pepper.  Simmer just a couple minutes until cream thickens up for you.

Remove platter with your zoodles from warming oven.  Place chicken filets across the top.  Spoon the creamy sausage sauce on top and garnish with that reserved tablespoon parsley.  Serve at once.

NUTRITIONAL INFO:   Makes 4 servings, each contains:

531 calories

39 g fat

7.8 g carbs, 1.8 g fiber, 7.0 g NET CARBS

38.1 g protein

703 mg sodium

 

Indian Muthi Kebabs

Indian Muthi Kebabs

I have been wanting to try my hand at the muthi kebabs that are often served with a Mixed Grill at Indian restaurants.  So I tinkered around with my Garam Masala spice blend and a few other common Indian seasonings and grilled the final result.   I managed to get my recipe pretty darn close to the taste I’m so familiar with.  This has since become my go-to Indian kebab recipe.  I like to serve these with various grilled vegetables, usually including onions, but sometimes with grilled tomatoes or grilled yellow squash.  Also pictured are dry-griddled Mission Carb Balance whole wheat flour tortillas (3 net carbs per tortilla) for a very similar taste to Indian whole wheat chapatis:)

These kebabs can be made with either beef or lamb.  And although you can skillet cook or broil them indoors, grilling them over charcoal will achieve a flavor so similar to those done in a tandoori oven that once you’ve done them that way, you’ll not want them any other way.  Of that I am certain!  I have tried to mold these on skewers before, but I have never had much luck with that.  Gravity kicks in and mine drop off the skewer before I can even get the skewer to the grill, so we just do them in little patties instead.  :)    This recipe is Atkins Induction friendly and is also suitable for Keto, Primal and Paleo.

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 cooks to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in the cookbooks! Order your 5-volume set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

Click to enlarge

Shown in the traditional shape

INGREDIENTS:

24 oz. ground beef or lamb (not too lean, or add some fat)

4 oz. onion, minced fine

2-3 T. cilantro, chopped

1 jalapeno pepper, seeded and chopped fine

½ tsp. ginger root, minced

1 tsp. Garam Masala

¼ tsp. turmeric

¼ tsp. salt

1 small egg, beaten

Dash black pepper and cayenne pepper

DIRECTIONS:   I have a food processor, so I throw all the ingredients in and process until all veggies are minced fine and blended well into the smooth meat.  Form into 8 equal patties.  I actually weigh mine and make them 3 oz. raw mixture for each patty.   Prepare charcoal fire and grill over hot coals for about 10 minutes on a side (will vary depending on how hot your fire is and how far the meat is from the coals).   I like to serve these kebabs with my Indian Creamed Spinach , assorted grilled veggies or my Roasted Shawarma Vegetables .  Mmmmm. Good Eats!

NUTRITIONAL INFO:   Makes 8 patties, each contains:

237.6 calories

15.2 g  fat

1.46 g  carbs, .29 g fiber, 1.17 g  net carbs

22.5 g  protein

418 mg sodium