Buttoni's Low-Carb Recipes

Archive for the ‘Other Breakfast Foods’ Category

Meyer Lemon-Orange Marmalade

Meyer Lemon-Orange Marmalade

This recipe is a variation of Barbo’s (member on Low-Carb Friends Forums) Foolproof Orange Marmalade recipe.  I decided to play around with the fruit and change it up a bit.  I used Meyer Lemons, a fruit originally from China, and introduced to the U.S. in 1908.  They are said to be a lemon/mandarin orange cross.  I’ve just recently discovered Meyer lemons and they have a WONDERFUL flavor!  So I thought to myself this morning when I realized I was out of marmalade,  why not?  At first, I was going to use all Meyer lemon, but my husband outvoted me and asked for a lemon-orange mixture, so that’s what I did. It came out FANTASTIC!  My compliments to Barbo on the process for making this base recipe!  This recipe is not suitable until the “other fruits” rung of the Atkins OWL ladder.  For lowest carbs posted below, use liquid sucralose (recalculate if you use other sweetener equivalents).  Net carb count goes up to 2.99 per tablespoon if you use 3 c. granular Splenda.  As with all things using sweeteners, since sweetness taste is so highly individual, I recommend you start out using half the sweetener this recipe calls for and first TASTE the marmalade.    Then add the remaining sweetener gradually, tasting until you get it just right for YOUR taste buds.

NOTE:  This is not COOKED.  But if you prefer the taste of cooked marmalade, you can bring to a boil, lower heat and simmer it for around 10-15 minutes.  This will slightly change the flavor of the orange and lemon peel.

INGREDIENTS:

4 Meyer lemons

1 large naval orange

3/4 tsp. EzSweets liquid sucralose (75 drops from the tiny bottle)  [3 c. granular Splenda or equivalent)

DIRECTIONS:  Wash fruit.  Cut into smaller pieces, removing all seeds possible.  Place in food processor and add sweetener.  Pulse until it reaches the consistency you like.  Spoon into a clean jar with a lid and refrigerate.  For those that prefer their marmalade cooked, you can simmer this for 10 minutes.  The flavor will be slightly different if it is cooked though.

NUTRITIONAL INFO:  Please  Note:  I have updated these nutritional stats since I finally found  nutritional info for a Meyer Lemon and calculating in 1T. peeling per lemon into the mix, since I don’t think their info includes the peeling.  I had used info for regular lemons before the corrections.

Makes about 2¼ c. marmalade or 36 tablespoons.  Each tablespoon has:

12.11 calories

.01 g  fat

2.95 g  carbs, .29 g  fiber, 2.66 NET CARBS

.16 g  protein

<1 mg sodium

Sausage Tarragon Cream on Toast

This dish evolved from my Eggs with Tarragon Cream recipe and the addition of some sausage.  It is Atkins Induction friendly and a tasty change of pace for breakfast when you just don’t feel like eggs.  This dish is also good as a lunch or evening meal served alongside a lovely green salad.  It truly is one of my favorite breakfasts.  This one is Atkins Induction Friendly, too!

INGREDIENTS:

2 Revolution Rolls (also known as Oopsie Rolls or Cloud Bread)

4 oz. pork breakfast sausage, browned (or whatever brand you prefer that has minimal sugar added)

1/3 c. green onion, chopped

1 Roma tomato, coarsely chopped

¼ tsp. dried tarragon (or ½-1 tsp. fresh)

Dash salt and black pepper

¼ c. heavy cream

1 c. water

DIRECTIONS:  Brown sausage in non-stick skillet over medium-high heat..  Add chopped green onion and chopped tomato and saute until onion is softening a bit and the tomato is just barely beginning to soften, but is not cooked to mush.  Lower heat to low.  Add seasonings, cream and water.  Simmer to thicken.  If not thick enough to suit your preference, sprinkle a tiny bit of your favorite thickener and stir until it has thickened up.  Toast the Revo Rolls and spoon the sausage cream over the toasted rolls and serve at once.

NUTRITIONAL INFO:  Makes two servings, each contains:

330 Cals, 26.7g fat, 4.3g carbs, 0.8g fiber, 3.5g NET CARBS, 17.5g protein, 522 mg sodium

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Blueberry Quick Danish

I discovered a wonderful new way to use my Peggy’s Sliced Bread recipe!  NOTE:  I keep some sort of plain, unflavored low-carb sheet bread cooked and at the ready in a gallon Ziploc bag in my refrigerator at all times, so making this for breakfast takes about 10 minutes total!

I took a piece of my Peggy’s Sliced Bread (linked above) this morning, sliced it laterally into two thinner slices and filled it with a delicious thickened pineapple filling with a smear of cream cheese.  Doused with cinnamon.  Nuked it on defrost for 20 seconds and man, oh, man, was it ever good!  A little carby as I had no berries in the house today, but REALLY good if you can afford the pineapple carbs when you get farther along in your weight-loss journey. Net carb counts for other fruits provided below.

If using other fruits, you will want to use some other DaVinci syrup (vanilla or appropriate berry flavor) or use other sweetener of your choice with 2-3 T. water added to compensate for the syrup’s water. This is not suitable until the grains rung of OWL.

You can sure pull the carb count down using other berries.   As you can see, I have explored several varieties of this Quick Danish.  By the way, this reminded me very much of pineapple upside-down cake, just without the cherry.  But that could be remedied on special occasions! 🙂  With a dollop of sweetened whipped cream on top, this would make a lovely, easy dessert for unexpected company!  If serving on black/dark plates, for visual impact, I would dust the plate with powdered sweetener/erythritol along with the cinnamon.  Of course, you can use any plan-suitable bread you prefer over the bread I used, but you wil have to calculate your nutritional info from scratch.

Click to enlarge (Pineapple Version)

Pineapple Quick Danish

PINEAPPLE VERSION (right) :  Slice the bread laterally into 2 thins slices and place 1 on a plate.  Set aside.  Place in a saucepan ¼ c. crushed pineapple, juice pack (I didn’t drain), ½ T. unsalted butter, dash cinnamon, dash xanthan gum, 2 T. Davinci Pineapple sugar-free syrup (or sweetener to taste).  Heat, stirring until slightly thickened.  Remove. Spoon half onto the slice of bread on the plate.  Top with 1 T. softened cream cheese (sweeten if you like).  Place the second thin slice of bread on top and spoon on the rest of the fruit mixture.  Warm a few seconds in the microwave on defrost and serve while hot.

Click to enlarge (blackberry version)

Blackberry Quick Danish

BLUEBERRY or BLACKBERRY VERSION:  Mash 2 oz. berries with a fork in a saucepan with 1-2T. water, pinch of stevia + 2 drops liquid Splenda and a sprinkle of xanthan gum to thicken.  Cook on medium heat a couple minutes until thick.  Slice bread laterally and place 1 thin slice on a plate.  Spoon half the berry mix onto it.  Top with about ½ T. cream cheese. Placed second half-slice bread and add remaining berries to top and dot with cream cheese.  Mmmmm.

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

NUTRITIONAL INFO (for the pineapple version, the first one I made):  Makes a single serving which contains:

256 calories

21 g  fat

16.2 g  carbs, 3.7 g  fiber, 12.5 NET CARBS

8.5 g  protein

243 mg sodium

Strawbery Version:  Use 3 medium strawberries sliced:  5.3 NET CARBS

Blackberry Version:   Use 1/4 c. frozen blackberries: 7.3 NET CARBS

Cherry Version:  Use 1/4 c. canned tart cherries:  10.9 NET CARBS

Blueberry Version:  Use 1/4 c. fresh blueberries: 7.6 NET CARBS

 

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Click to enlarge

This simple hash brown type side dish, shown above with braised beef and green beans, come close to tasting like real potatoes.  It’s ready in about 15 minutes. This recipe is not suitable until the starchy vegetable rung of the OWL ladder.  For those who question the “starchy veggie” status of this vegetable, rutabaga is listed as a starchy vegetable on pg. 154 of A New Atkins for a New You.  I wasn’t able to find a specific reference to rutabaga in Dr. Atkins New Diet Revolution, but am almost certain I read this fact somewhere in that book as well.

INGREDIENTS:

5 oz. peeled and diced rutabaga, ½” dice or smaller

2 oz. chopped onion

1 T. bacon grease

Dash each of salt and black pepper

DIRECTIONS:    Heat bacon grease in non-stick skillet and saute chopped onion over high heat until ½ done.  Add diced rutabaga to skillet and saute, turning often until rutabaga is fairly tender.  This will take about 15 minutes of cooking.  Salt and pepper to taste.   This goes well with your breakfast eggs, sausage and bacon or makes a lovely side dish for meaty dinners.

NUTRITIONAL INFO:   Makes 2 servings, each contains:

93 calories

6.6 g  fat

7.95 g  carbs, 2.05 g fiber, 5.9 g  NET CARBS

1.1 g  protein

25% RDA Vitamin C

BaconSmotheredBurger-1

This delightfully easy dish makes a great lunch, dinner, or even breakfast.  It’s quick to make and very nutritious.  Note the nutritional stats below!  Of course, it goes without saying this it Induction friendly.  This is Paleo suitable if you use the coconut milk rather than the cream and it is suitable for all phases of Atkins.   This is just as good, perhaps even better, served over a ground pork patty sprinkled with a pinch of thyme (had it that way today!!) or a couple regular pork sausage patties.   🙂

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

INGREDIENTS:

6 oz. raw ground beef (cooks out to about 4-4¼ oz)

3 slices bacon, chopped fine (sugar-free)

1 green onion

¼ c. heavy cream or coconut milk

½ c. water

Pinch salt (omit if you are sodium sensitive)

Cracked fresh pepper to taste

DIRECTIONS:  Form a meat patty with meat and brown it in a non-stick skillet until done.  Drain and set on a serving plate.  Cook bacon in same skillet, drain on paper towel.  Chop green onion and add to pan.  Lower heat to lowest setting and  add water and cream.  Stir until onion is soft.  Thicken with your favorite thickener if not naturally thick enough for you after it reduces a minute or two.  Add bacon, salt, pepper and dip over meat and serve.  Goes nice with a green salad at lunch or some scrambled eggs if serving at breakfast.

NUTRITIONAL INFO:   Makes 1 serving which contains:

633 calories

50.5 g  fat

3.8 g  carbs, .7 g  fiber, 3.1 g  NET CARBS

39.8 g  protein

1055 mg sodium (depending on your bacon)

 

orangmarm0012

I reached for some sugar-free marmalade the other day and hubby had used it all up without telling me so I could replenish.  I really wanted some for my low-carb toast, so I grabbed my last 3 California naval oranges out of the refrigerator crisper and decided I was gonna try to make a batch.  The result was pretty good, so I’ll share with you here.  This recipe is not suitable until the fruit rung of the OWL ladder.  I like to add 1 drop orange food coloring to mine, but this is not necessary.  And it goes without saying this can be turned into lime marmalade, or lemon marmalade by substituting about 6 lemons or limes for the recipe.  If you’ve never had lime and lemon, you’re in for a real treat!  Be prepared to have to increase the sweetener for lemon and lime marmalade.

INGREDIENTS:

3 medium oranges

Orange juice from 3 oranges (I got about 1 cup)

Peeling from 3 oranges (about 1½-2 cups)

Water to equal 2½ cups total liquid with the juice above

1 c. granular erythritol sweetener

½ c. granular Splenda  (use liquid Splenda to lower carbs nearly half what is shown below)

1 packet (9 grams) unflavored gelatin

DIRECTIONS:  Wash oranges and slice off all the peeling in largish pieces, trying to get as little of the white membrane as possible.  This membrane will make your final marmalade a bit more bitter/intense.  I am perhaps unique in that I actually like a slightly bitter/not-too-sweet marmalade, but most do not.  Cut peeling into matchstick slivers and if you like, place in food processor or blender and pulse to chop as fine as you like it.

Now cut the oranges in half and squeeze out as much juice and pulp as you can, avoiding any section membrane getting into the juice.  I do this with my hands, but you can use a strainer if you prefer.  Take care to not get seeds into the mix.  Add enough water to equal a total of 2½ cups liquid.  Place juice/water mixture into a saucepan along with sweeteners, gelatin and peel and stir to dissolve.  Turn on burner to medium and cook/stirring for about 5-10 minutes.  Turn off fire, add red/yellow food coloring if desired to make it more orange.  Chill a bit before spooning into 4 small jelly jars (I got mine into 3 jars).  Will get thicker overnight in the refrigerator.  You may have to stir the marmalade a bit right before serving if the peeling bits are fairly coarse/large, as the larger they are, the more they tend to sink before the gelatin sets.

NUTRITIONAL INFO:  Makes 4-4½ cups or 36 servings of 2T. each.  Each serving contains:

11.33 cals, 0.03g fat, 2.35g carbs, 0.58g fiber, 1.77g NET CARBS, 0.63g  protein

goudaslider0034

This sure was a pleasant surprise this morning!  I had one of my hotdog buns left and didn’t feel like having eggs and sausage today, so I dreamed up this tasty treat.  These were sooooo good!  The smoked Gouda goes marvelously with the spices in typical breakfast sausage.  You men may want to use TWO sausage patties on yours (my hubby did).  But only ONE patty of meat is reflected in the nutritional info below.  This recipe is Induction friendly.  Of course, you can use other bulk sausage for this, but it will taste a bit different as the spices will be different in the meat.  🙂  You can also use one of my round sandwich buns, if you have those made up and just cut in it half to make the top and bottom bun.  If you prefer some other favorite low-carb bread, GO FOR IT!  🙂

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.

INGREDIENTS:

1  hot dog bun half made by this recipe (or other low-carb roll or biscuit)

1 patty my breakfast sausage made by this recipe (or other breakfast sausage)

1 oz. smoked Gouda cheese

DIRECTIONS:  Brown sausage in a skillet until thoroughly cooked.  Lay the cheese on top of the patty so it begins to melt.  Cut the half hotdog bun in half crosswise and place the patty with cheese between the pieces of bun. Then ENJOY!

NUTRITIONAL INFO:    Makes 1 slider which contains:

331 calories

26.9 g  fat

2.2 g  carbs, .6 g fiber, 1.6 g  NET CARBS  (recalculate if you substitute other bread)

20.1 g  protein

501 mg sodium

Ro-Tel® Breakfast Stack (2)

At one time in my not too distant past, I was following a Leptin diet protocal, to curb that hormone called Leptin, the “I’m Hungry” hormone.  Consuming more protein early in the day (40-50g) staves off snacking desires the rest of the day.  Try it sometime…….it really DOES!  Of course, if hunger mid morning and mid afternoon has never been an issue for you, a smaller sausage patty (3 oz.) in this recipe will  lower calories and fat considerably per serving. This breakfast (or whatever meal you chose to serve this tasty dish) will go far at keeping you feeling pleasantly full throughout the day.  This recipe is suitable for all phases of Atkins and other keto diets.

INGREDIENTS:

5 oz. pork sausage (I use homemade: https://buttoni.wordpress.com/2011/08/07/peggys-breakfast-sausage/ 

2 T. solids from can of Ro-Tel® Tomatoes & Green Chiles

1 large egg

1¼ oz. grated Monterrey Jack Cheese

1 tsp. green onion, chopped (optional garnish)

DIRECTIONS:   Preheat oven to 350º.  Form a patty with the pork sausage making a slight depression in the center to help contain the egg that will sit there.  Brown to nearly done stage in non-stick skillet.  Top with the tomato/chile solids.  Then break the egg into the well.  Top with cheese and bake at 350º for about 12 minutes.  At 12 minutes, the yolk was done enough, but still soft…just not runny.  If you like it runny, cook for less time.  Top with chopped green onion if desired and ENJOY!

NUTRITIONAL INFO:  Makes 1 serving which contains:

658 cals, 52.8g fat, 2.6g carbs, 0.6g fiber, 2 g NET CARBS, 40.9 g  protein 726 mg sodium

* SMALLER PORTION INFO:  If you use a 3 oz. meat patty and only 1 oz. cheese, you can lower the numbers to:  452 calories, 36 g  fat, 2.3g carbs, 0.5g fiber, 1.8 g  net carbs, 29g protein, 576 mg sodium

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Homemade Breakfast Sausage

Went to the store today and bought 3# of ground pork to make up a batch of my homemade breakfast sausage.  The commercial not only is getting pricey these days, but it invariably has more sugar, sodium and seasoning than I like.  I used to make my own years ago and kind of got away from doing so.   But am going to get back to making it myself to control what’s in it.  🙂  This recipe is Induction friendly.  Any ground pork will do, but what I buy pre-ground is labeled “reduced fat” and is so lean, it appears to be center cut loin.  This is great with breakfast eggs or pancakes, crumbled to make your favorite sausage gravy over a low-carb muffin/biscuit…….but it’s also good with a nice green salad for lunch!

I highly encourage you to mix up the recipe and cook a little test patty and taste for levels of the various spices and peppers.  Everyone’s taste is different and you may prefer more of any or all of them.  I like a mild sausage most of the time.  You may prefer spicy!

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.

INGREDIENTS: 

3 lb. fresh ground pork

3 T. bacon grease

1 T. +1 tsp. Poultry Seasoning

1 tsp. ground thyme

1½  tsp. black pepper

1 tsp. cayenne pepper

1½ tsp. crushed red pepper flakes

½ tsp. salt (I actually use less as I’m very sodium sensitive)

DIRECTIONS:  Using either your hands or a fork, blend all ingredients in a large mixing bowl like you would a meatloaf, until the spices appear to be uniformly mixed throughout.  I like to weigh my patties so I know exactly what I’m eating when  go to log my food intake.  I measured out exactly 22  2½-oz. balls of meat onto plastic and then formed them into patties onto plastic wrap.  I like to do 4 patties to a package.  These are large patties and each one is equivalent to two typical patties made from commercial sausage.  However you decide to package yours, when wrapping, make sure there is a film of plastic between each patty.  That way, after they’re frozen in a gallon ziploc bag, you can pop off just the number you need with the tip of a knife while they are still frozen!  Then they defrost pretty quickly in the warm skillet.  I store all my homemade sausage recipes in the freezer this way now.  Really is convenient.  And you will never ever again have any spoil in the refrigerator because it got pushed to the back and you forgot it was even in there.  Been there; done that.

NUTRITIONAL INFO:   Makes 22  patties  2.5oz (raw), which cook up to around 2oz.  Each contains:

180.23 calories

14.9 g  fat

.38 g  carbs, .13 g fiber, .25 g NET CARBS

10.51 g  protein

90.45 mg sodium

 

TexasSausageBiscuit

You know what they say:  Everything’s bigger in TEXAS!   🙂  Just down the road 10 miles from me is a wonderful Czech Sausage House and Meat Market.  It is quite the popular place with the locals.   Folks in surrounding cities, like us, often drive over to enjoy or bring home some of their wonderful Czech sausage.  My brother, who lives near Seattle, just LOVES their breakfast smokies and just has to have some each time he flies down to Texas.  🙂

In the cafe by the meat market, they have a Sausage Burger on the menu.  Curious, I ordered it one day for lunch a few years back.  Much to my surprise, it was made with their bulk pork sausage, rather than their smoked sausage.  It was VERY good and frankly, similar to a typical sausage biscuit anywhere, only theirs is served on a hamburger bun, not a biscuit.

That menu item was the inspiration for my low-carb Texas-size Sausage “Biscuit” pictured above.   They are pretty darn good made with my version of the low-carb Oopsie Rolls (also known as a Revo Rolls).   I dotted mine with sesame seeds so it would look just like the Sausage Burger I had at the cafe that day, even if the sausage was my own recipe.  Who says you have to eat eggs all the time for breakfast on Atkins?  🙂  This breakfast is Induction friendly if you leave off the sesame seeds on the bun.  If you’re into sausage-cheese biscuits, I say GO FOR IT!

More delicious low-carb breakfast 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 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.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.

INGREDIENTS:

2 pieces Peggy’s Sandwich Buns (omit sesame seeds if on Induction):

3 oz. pork sausage (preferably homemade for 0 carbs)

DIRECTIONS:  Form a large, thin patty with the sausage meat and cook in skillet until browned and done.  Lightly toast one of the buns in the broiler to brown it a bit more after they are baked.  Sandwich the sausage between two buns and enjoy!

NUTRITIONAL INFO:  Makes 1 serving which contains:

443 calories

37.8 fat

3.8 g  carbs, 2 g  fiber, 1.8 g  NET CARBS

11.6 g  protein

612 mg sodium

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Yet another pleasant breakfast surprise.  We liked these even better than jicama hash browns!  Great alongside bacon and scrambled eggs.  It’s essential that you let these brown quite a bit, to insure they get done and because the brown bits are what impart the flavor of potato.  When forming the patties in the skillet, keep them quite thin by spreading mixture out with a fork.  Thinner makes them a bit trickier to flip, but the result will be much better.  This recipe is suitable for all phases of Atkins and Keto diets.

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:

10 oz. turnip, peeled & grated (1 large)

2 oz. onion, finely minced

1 egg

2 T. flax meal

Dash each salt and pepper

4 tsp. bacon grease

DIRECTIONS:   Mix all ingredients in a bowl.  Melt 2 tsp. of the bacon grease in  non-stick skillet.  Dip out about ¼c. of the mixture onto the hot skillet.  Spread mixture out thin.  Do not attempt to flip these for a few minutes, until the first side is nicely browned, or they will fall apart.  Melt the remaining bacon grease around the edges of the pan and flip the patties over.  Brown nicely and serve at once (or they will lose their surface crispness).

NUTRITIONAL INFO:   Makes seven  3″ hash brown cakes, each contains:

57 calories

4.o g  fat

3.87 g  carbs, 1.36 g  fiber, 2.21 NET CARBS

1.7 g  protein

64 mg. sodium

 

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I had some leftover Steak Ranchero https://buttoni.wordpress.com/2009/09/08/steak-ranchero-marinated-steak/ in the fridge and came up with this delightful accompaniment to my breakfast eggs today.   It was quite good and my husband-who-hates-turnips even ate his fair share!  He agreed, it didn’t taste at all like turnips!  You can increase the poblano in this without it making this “hot”.  Just adjust the carbs if you do.

INGREDIENTS:

8 oz. cooked, Southwest seasoned beef (chili, onion powder, garlic powder and cumin), chopped

3 oz. chopped onion

1 3-oz. turnip, peeled and diced

¼ poblano pepper, seeded, roasted and chopped

¼ tsp. bacon grease

DIRECTIONS:    Roast pepper in 400º oven or sear well in hot skillet on all sides.  Chop when cool.  Peel and chop turnip and onion.  Heat 3 tsp. bacon grease in non-stick skillet.  Saute turnip until nearly tender.  Add onion and continue cooking until onion begins to caramelize and turnip is completely done.  Add pepper and cook 1 minute or two.  Add remaining tsp. of bacon grease and meat and stir until all is heated well and flavors have a chance to blend.  Serve as a lunch, with your breakfast eggs or for dinner with veggies or salad.

NUTRITIONAL INFO:   Serves 3, each serving contains:

164 calories

8.43 g  fat

3.77 g carbs, .83 g fiber, 2.94 NET CARBS

17.33 g protein

74 mg sodium

36% RDA Vitamin B6, 36% niacin, 43% selenium, 39% zinc

sausagegravyontoast-1

A favorite Southern breakfast for me when I don’t want eggs:  cream gravy on biscuits or toast.  I try to keep lkow-carb bread or biscuits already made up and in the fridge.  I even like to have this gravy, on occasion, right on top of a plate of scrambled eggs!  I have to confess, it’s pretty good that way, too!  So you folks on Induction can certainly have it that way, or on a toasted unsweetened flax Muffin in a Minute.  The mushrooms aren’t traditional in this, so feel free to omit them.  But I like to include some veggies into my breakfast whenever I can.  If the mushrooms are omitted, the count drops by 5 calories, .7 carbs, .46 fiber or .24 NC per serving.

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 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

INGREDIENTS:

2 slices low carb bread, toasted:  (I used this:  https://buttoni.wordpress.com/2010/07/12/peggys-low-carb-bread/ )

2 oz. heavy cream

1 c. water

2 oz. ground pork sausage meat

2 large mushrooms, chopped

1/8 tsp. crushed dried tarragon or 1 tsp. chopped parsley (optional)

Pinch each onion powder and black pepper

Dash xanthan gum to thicken

DIRECTIONS:

Brown sausage over medium heat in non-stick skillet, breaking it up into crumbles as it cooks.  If including, add chopped mushrooms when sausage is nearly done.  When mushrooms are done,   add cream, water and all seasonings.  Simmer on low a couple minutes.  Lightly dust xanthan gum over surface and stir until thick.  Repeat if needed.  Server over toasted low-carb bread or your favorite low carb biscuit.

NUTRITIONAL INFO: Makes two servings of about 2/3 c. each.  One serving contains: (includes mushrooms)

141 calories

11.6 g  fat

2.2 g  carbs,  .5 g  fiber,  1.7 g  NET CARBS (only .24 net carbs if mushroom omitted)

7.1 g  protein

225 mg sodium

Baked Jicama Dessert

I love this for dessert, breakfast or as a snack as well.  It’s very filling and tastes a lot like baked apples!  This is also good made in a skillet with sliced, peeled chayote squash.  You can find a recipe for that on Linda Genaw’s site:  http://genaw.com/lowcarb/fried_apples.html.  This recipe is suitable for Atkins Induction, Keto, Paleo and Primal diets.

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.

INGREDIENTS:

3 oz. jicama, peeled & sliced

2 T. melted butter

4-5 drops liquid stevia or liquid Splenda (or your preferred sweeetener)

½ tsp. cinnamon

DIRECTIONS:  Preheat oven to 350º.  In sheet pan, melt butter.  Stir in cinnamon and liquid Splenda.  Slice jicama about 1/8″ thick (1/4″ if you like them crunchier) and place each slice into butter/cinnamon mixture.  Turn over so both sides are coated well.  Bake at 350º for about 20 minutes until begin to soften.  Serve warm!

NUTRITIONAL INFO: Serves 1 and contains:

239 calories

23.1 g  fat

8.4 g  carbs, 4.8 g  fiber, 3.6 g  NET CARBS

.9 g  protein

6.8 mg. sodium


JicamaHashBrowns(1)

I’m constantly learning new ways to eat jicama, but this was the very first way I tried it.  http://s217.photobucket.com/albums/cc278/buttonbutt/?action=view&current=misc002.jpg&newest=1 This is one of my favorite ways to have it and it’s wonderful alongside roast beef or your breakfast scrambled eggs!  Tastes and smells just like fried potatoes and onions I’ve made for years….honestly.  Texture is crunchier, of course, but that doesn’t bother me one bit.   They’re great alongside your scrambled eggs or with meats as well!  And this recipe is OK for Induction!

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.

INGREDIENTS:

1 c. diced, peeled jicama

1 oz. chopped yellow onion (don’t substitute green, as the caramelizing of the yellow is much better for this)

2 tsp. bacon grease

Dash salt and pepper

DIRECTIONS:

Dice jicama into 1/2″ pieces.  Chop onion.  Melt grease in no-stick skillet and brown the two together, stirring often, until jicama begins to brown.   Serve at once.

NUTRITIONAL INFO: Makes 1 serving which contains:

136 calories

8.7 g  fat

13.6 g  carbs, 6.6 g  fiber, 7.0 g  NET CARBS

1.2 g  protein

175 mg. sodium

Cheese "Hash Browns" ( shown with sausage added)

Cheesy “Hash Browns” ( shown with sausage added)

We’ve all tasted and love that well-known hash brown casserole.  I certainly see no reason we low-carbing folks can’t still have it even though we can’t eat those real hash browns.  The only changes needed here were substituting cauliflower for the potatoes and a low-carb mushroom soup for commercial soup, thus making it OK for Induction.  This is also great with crumbled, cooked pork sausage on top!  I keep a double batch of this soup made up in my freezer all the time, frozen in plastic drink cups in 1 cup amounts.  It’s awfully convenient to just pop one out and defrost or put it right into the simmering pot.  Here’s my recipe with necessary low-carb changes.  This is Induction friendly, too!  Sometimes I add 1 lb. browned pork sausage to this and turn it into a main dish (as shown above)  No meat is calculated into the nutritional info below, however.  This is such a large recipe I cook a half recipe unless I have company.

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: By personal choice I do not accept payment 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 c.  finely chopped green onion

1 c.  (4oz) grated cheddar cheese

2 T.  butter melted

1/4  tsp. pepper

3      10 oz. pkgs frozen cauliflower, thawed, drained well & coarsely chopped (or I prefer 1 head fresh, cooked & chopped)

1/2 c. sour cream

1 c.  Dottie’s Mushroom Soup for Recipes

1/2 tsp.  paprika for topping

DIRECTIONS:  Thaw the frozen (or cook the fresh) cauliflower & drain well.  Preheat oven to 350º.   If adding sausage, brown it in a skillet.  Mix first 7 ingredients in a bowl and stir in the sausage if using. Spray glass baking dish.  Pour mixture into greased dish and bake at 350º for 30 minutes or until bubbly and “hash browns” are tender but not reduced to mush.

NUTRITIONAL INFO:  Makes 9   1-cup servings, each has:  (does not include sausage)

190   calories

15.94 g  fat

7.36 g  carbs, 2.78 g  fiber, 4.58 NET CARBS

6.28 g  protein

 


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