Triple Pork Rolls

triple-pork-rolls

My roll of Smoked Gouda cheese caught my eye when I reached for my two pork chops to sear for dinner.  I had thawed some ground pork for another use and BINGO!  This idea came to me!  And what a good idea it turned out to be!  I’ve seen cheesy low-carb meat rolls wrapped in bacon many times on the internet, but none to date using my favorite cheese, Smoked Gouda.  Well, I’m here to tell ya these were GREAT!   And I don’t usually like a lot of cheese with my meat dishes.  So I got the amount just right!  This recipe is suitable for all phases of Atkins, Keto and Primal folks on the occasional dairy day.  It would not be suitable for Primal followers unless you omit the cheese.

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. Several of my own creations appear in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or our direct order site: http://amongfriends.us/order.php.

INGREDIENTS:

2 pork chops, de-boned (or 4 oz. boneless pork loin)

8 oz. ground pork

2 oz. Smoked Gouda cheese

4 thick slices of bacon

DIRECTIONS:  Preheat oven to 350º.  Pound the pork chops with a meat tenderizer and cut each into two pieces, ultimately to make four rolls.  Shred the cheese into a medium mixing bowl.  Add the ground pork and mix well with a fork or your hands.  Form into 4 small logs.  Place a log of the ground mixture onto each piece of pork chop and roll.  Finally, tightly roll 1 slice of bacon around each of the four rolls and place seam down in a baking pan (I used a metal pan).  Pop into 350º oven for about an hour and lightly browned or until internal meat temperature reaches 160º.  Serve with your favorite sides.

NUTRITIONAL INFO:   Makes 4 servings (these are so rich 1 will fill you up), each contains:

283 calories, 0.20 g  fat, 0.52 g  carbs, 0 g  fiber, 0.52 g  NET CARBS, 23.3 g  protein, 284 mg sodium

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Bacon-Onion-Smoked Gouda Chipotle Burger

bacon-onion-gouda-chipotle-burger

       Shown on a Smart Bun.

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

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

These burgers, due to grain product in the buns, are not suitable until you are past Atkins Induction Phase.  They are suitable for Keto diets, but unsuitable for Primal-Paleo.  But you folks can certainly use a plan-suitable bun and enjoy this delicious recipe.

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

INGREDIENTS: 

1 lb. ground beef

4 slices bacon, cut into large pieces

2 oz. onion, slivered in thin wedges

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

4 T. my Chipotle Mayonnaise  (I added more at the table to mine)

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

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

NUTRITIONAL INFO:   Makes 4 burgers.  Each contains:

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

Chicken Quesadillas

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Chicken Quesadillas

You guys know how I am about using up leftovers promptly and making them totally different than how they were cooked the first time around.  Well, I had one small chicken thigh and half a chicken breast leftover from my baked chicken in the refrigerator and wanted to use it up for lunch. Chopped up, it totaled about 1½ c. chicken meat.  It make the most delicious quesadillas shown above.   I haven’t made quesadillas since we left the Texas Gulf Coast and it just seemed a great way to use up that chicken. Good decision! They really hit the spot!  Whipped up a little Chimichurri Sauce and  a batch of my No-Flour Tortillas and then it was easy sailing.   These lovelies are not suitable until the grains rung of Atkins Phase 2 OWL and are not suitable for Paleo-Primal.  Keto followers can have them if the carbs will fit into your daily limits.

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

INGREDIENTS:

4 of my No-Flour Tortillas  (it takes TWO tortillas to make one round, uncut quesadilla)

2 T. my chimichurri sauce

1½ c. cooked chicken, chopped, skin removed

1 c. grated Monterey Jack cheese

DIRECTIONS:  Make the flour tortillas according to that recipe and set aside.  Make your Chimichurri Sauce according to that recipe and set aside.  Chop the chicken meat and place in a mixing bow.  Add the grated cheese and stir.   The chimichurri sauce can either be tossed in with the meat and cheese for more uniform distribution, or dotted on top of the mixture during assembly.

Place 2 tortillas on a lightly buttered griddle.  Top each with half the meat/cheese mixture.  Dot them with the chimichurri sauce if you didn’t already toss it into the meat mixture.   Place another tortilla on top and turn the heat to medium on the griddle. As cheese begins to melt, press the quesadillas with a spatula as the first side browns.  This will facilitate the top tortilla bonding with melting cheese, making them easier to flip.  When the first side is browned, carefully flip the quesadilla over and brown the second side, continuing to press with your spatula as it browns. When done, remove to plates or a large platter and I usually cut mine into quarters (to make calculating carbs consumed a little easier).  This would go nicely with a tasty guacamole salad.

NUTRITIONAL INFO:  Makes 2 whole quesadillas.  I cut mine into quarters.  However my husband and I both found we could only eat 3 of the 4 pieces on our plate.  So I am providing below the values for 1 whole, uncut quesadilla and you will need to calculate the numbers consumed based on how much of the quesadilla you actually eat.

1 whole, uncut quesadilla contains:

699 calories  (high because it takes 2 tortillas to make a quesadilla)

55.2 g  fat

10.35 g  carbs, 3.1 g  fiber, 7.25 g  NET CARBS

42.7 g  protein

950 mg sodium

Meatballs on Zucchini Ribbons

Meatballs on Zucchini Ribbons

I made this tasty dish tonight as meatballs, but you could just as easily make it up as mini patties if that’s easier.  This goes together fast and your family will LOVE it, as we did.  My husband said “You can fix this again any time!”  If you’re not a mushroom fan, leave them out of the sauce.  But we thought the mushrooms and parsley just “made” this dish.  This recipe is suitable for all phases of Atkins, Keto diets, and Primal diners.  Paleo folks will want to use coconut milk instead of cream and water volume.

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 lb.   80%-90% lean grass-fed ground beef

1 large egg

1 small jar pimiento (about 2 T.), with its juice

2 oz. onion, cut into chunks

8 oz. fresh mushrooms, sliced

1 c. parsley, coarsely chopped

1/8-¼ tsp. black pepper (I like a lot)

1/8 tsp. sea salt

1 c. tap water (or use 2 c. coconut milk and no cream shown below)

1 c. heavy cream

1/8 tsp. xanthan gum or your preferred thickener

5 cups zucchini noodles/ribbons  (about four 6-oz. raw squash)

VARIATIONS:  Use ground lamb or pork instead of beef.  Use 4 slices lightly browned bacon or chopped green onions instead of mushrooms in the sauce. 

DIRECTIONS:  Place the first 4 ingredients into a food processor and process to chop/blend all smoothly.  Remove lid and form mixture into 8 equal meatballs (about 1 3/4″ in diameter).  Brown meatballs over medium-high heat in a non-stick skillet.  If using 90% lean beef, lightly oil the pan first.  They will not be fully done in the center when browned.  Add the water to the pan and slightly lower heat.  Using a spatula, de-glaze the brown bits form the bottom of the pan to make a light brown liquid.  Add the cream, mushrooms and parsley.  Add salt and pepper.  Simmer on lowest heat for about 10-15 minutes to let flavors mellow and meat to finish cooking done.

While the meat and sauce simmers, cut your zucchini into noodles or ribbons and saute in 2 T. olive oil until just gets limp.  Slightly thicken by dusting xanthan gum over sauce surface and stir well as it thickens up.    Serve 1 cup zoodles on each of 4 plates, place 2 meatballs on top of each and spoon ½ c. sauce over each serving.  this is not intended to be a real saucy dish, but you can certainly double the sauce ingredients if you wish,  re-calculating nutritional info if you do.  Serve at once.

NUTRITIONAL INFO:  Makes four 2-meatball servings, each contains:

552 calories, 46.4 g fat, 13.4 g carbs, 3.87 g fiber, 9.53 g NET CARBS, 26.3 g protein, 223 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, so I just baked it low and slow in my regular oven.  Wanted it falling off the bone tender and that’s what I got!  I saved all the wonderful baking juices and froze them for future soup making and dog bowl gravy.  Didn’t want the entire piece done as seasoned pulled pork, so I baked it just with salt, pepper and a little Homemade Montreal Seasoning on the surfaces.  Man, did this roast come out delicious!!  One of the best pork roasts I’ve ever done with the sauce on it.  Then I decided to put tonight’s dinner’s worth on the table as a seasoned pulled pork and went about making my sauce.  Mmmm.  Delicious indeed!  Next time we’ll perhaps do it on the grill, for that added flavor layer.  This recipe is suitable for all phases of Atkins, Keto diets, Primal and Paleo (provided you use ghee for the butter).

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 325º oven and bake for 30 minutes to allow it to heat to the center.  Reduce oven to 250º and continue slow baking (for an 8-9# bone-in roast) for about 5 hours. This could be done in a slow-cooker, but I’m not experienced with them, so check for a slow-cooker recipe on-line for guidelines for a 9# roast for setting and time.

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

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

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

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

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

Lobster Dien Bien

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I lived in Hampton, Virginia while in high school & my family often drove to Yorktown 30 miles away to eat at a wonderful restaurant called Nick’s Seafood Pavilion, operated by a Greek chef.  Sadly, it no longer exists:  http://www.pbase.com/airlinerphotos/image/21276281.  I often think fondly of one of their signature dishes, Lobster Dien Bien.  My parents managed to concoct their own version of the dish over time.  My version is similar, but I cannot have the rice anymore that is traditionally in it as   I follow a low-carb diet regimen now.  The original dish had 1 cup of rice (cooked in lobster stock) stirred in just before serving.  This dish, in some regards, is similar to Spanish paella if served with the original rice included.  Nowadays I serve my portion either over steamed cauliflower “rice” or sometimes atop oven-baked eggplant slices.
Sadly I can’t get very good lobster in Central Texas, so I fix this more often now with shrimp or crawfish.  Good in their own right, but it is best made with  lobster.  I have even made this with large sea scallops and fresh lump white crab meat (when I lived on the Gulf Coast).  As is true of most seafood dishes, this one really packs in the nutrients!  This dish is suitable for Atkins Induction and all Keto diets.
Click to enlarge crawfish version

Crawfish version

If you are not following a low-carb diet:  Add 2 c. cooked white rice stirred in.  If using the rice addition, it is essential that you cook it in seafood stock.  Use 1 c. raw rice, rinsed well in a sieve/sifter with cold water to remove surface starch.  Then bring the rice to a boil in 2 c. lobster or shrimp stock., Lower heat to lowest setting, cover pot with a paper towel followed by a tight fitting lid and steam the rice until done (about 18-20 minutes).  Add the rice to the seafood mixture, stir gently and serve!  Mmmm…….this is my all-time favorite seafood dish EVER!  (with the rice, of course).

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

INGREDIENTS:

1 lb. lobster meat cut into bite-size pieces (or peeled, deveined shrimp)

1 stick unsalted butter

½ c. onion, chopped

1 c. celery, chopped

1 carrot, grated

1 2 oz. jar pimiento, drained

1/3 c. parsley, chopped

¼-½ tsp. cayenne pepper

10 drops Tobasco

½ tsp. ground thyme

DIRECTIONS: Saute onion, celery and carrot in melted butter until onion and celery are completely tender.  Add parsley and pimiento.  Add seafood and remaining seasonings.  Simmer on low heat for 15 minutes only.  For non-Atkins diners, add some cooked rice.  For Atkins diners, serve with steamed cauli-rice, spaghetti squash, sauteed mushrooms or oven-baked eggplant slices.  (To steam cauli-rice, grate or food process raw cauliflower to fine grains and steam in microwave for 2-3 minutes, stirring every minute).

NUTRITIONAL INFO:   Makes 3 servings, each with:

465.7 calories, 33 g  fat, 9.1 g  carbs, 2.3 g  fiber, 6.8 g  NET CARBS, 32.3 g  protein, 283 g  sodium

Roast Duck with Tipsy Blueberry Sauce

Since there are just two of us now celebrating Thanksgiving, I decided to roast a duck this year so I wouldn’t be eating turkey for days and days.  🙂  My duck tonight was truly the most moist duck I have cooked in a long time.  I served a traditional cornbread stuffing and green beans with this delicious bird and my husband LOVED it!  We both forked up seconds.   I have never liked orange sauce on duck, so I decided to work up a blueberry sauce with a hint of herbs and that turned out to be a good decision.  The herbs and bacon in the sauce brought so many flavor layers to the table.  We served this with a glass of red wine, but rose and white wines are good with duck as well.  This recipe is suitable once you reach the berry level of Atkins (OWL Phase 2).  It is suitable for all Keto diets, Primal Blueprint and Primal if you omit the wine in the sauce.  This Tipsy Blueberry Sauce would be good on turkey, roast port or probably any wild game.

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

INGREDIENTS FOR DUCK:

5½ lb. duck

1/4 tsp. each onion powder, dried thyme and rosemary, crushed

Dash my Seafood Spice Blend (optional)

¼ tsp. salt

1 T. butter

DUCK DIRECTIONS:  Remove sauce packet (I throw it away) and the innards.  Boil the innards in 2 c. water for your dog.  🙂  Save the broth for your sauce.  Preheat oven to 375º.  Rub your fingers over duck checking for pinfeathers and remove any you find with the tip of a knife.  Mix the herbs and spices in a small dish with the salt.  Rub over duck skin all over.  Place duck on a grate that is then set down in a large roasting pan.  Baste with melted butter and pop into hot 375º oven for 1 hour.  Remove from oven, baste skin with remaining butter and return to oven for 30-45 minutes longer or until skin is brown, crisp and the duck read internal temperature of 180º.  While duck is roasting, prepare sauce.

SAUCE INGREDIENTS:

3 green onions, chopped coarsely

1½ oz. bacon (3 slices), chopped coarsely

1 c. blueberries (dried, fresh or frozen)

1 c. broth (or a little more if you simmer too long)

2 T. Port wine or Sherry

Dash each thyme, rosemary, onion powder and salt

¼ tsp. xanthan gum or your preferred thickener

SAUCE DIRECTIONS:  Melt butter in medium saucepan over medium-high heat and add chopped bacon, brown it nicely.  Add onion and saute until onion is very tender.  Do not drain off grease.  Add all remaining ingredients but the thickener.  Allow to simmer until berries begin to burst open and turn the sauce blue.  Here, I go by smell, and appearance, but when all appears to be cooked and it smells wonderful, thicken to desired level with your preferred thickener.  Allow guests to serve atop roasted duck slices at table.

NUTRITIONAL INFO:   Makes 8 servings, each contains:

385 calories, 31 g fat, 3.82 g carbs, .81 g fiber, 3.10 g NET CARBS, 20 g protein, 277 mg sodium

 

Roaster Oven Turkey

Roasted Turkey (done in a roaster oven)

I’m fond of turkey roasted in my roaster oven as they always come out so moist done that way.   This year I’m actually doing a duck for Thanksgiving rather than turkey, so it will be interesting to see if those come out nicely roasted this way.  If you don’t own a roaster oven, they are really getting cheap and around Christmas, can be had for around $25-$29.  They are excellent for extra oven space when you entertain or during holiday gatherings and your oven is full to the brim.  They bake cakes, muffins, cookies, and meats just beautifully!

Turkey is suitable for Atkins, Keto, Primal and Paleo diets alike.

INGREDIENTS:

1  12-13 lb. turkey, thawed (follow chart on wrapper for a larger bird)

4 T. melted butter

Dash each of salt and black pepper

4 small pieces of foil

DIRECTIONS:   Preheat oven to 325º.  Open turkey wrapper and remove bird to a clean sink.  Remove the leg binding gadget.  Remove giblets and set aside for making your gravy.  I only use the neck meat for gravy and my dog usually gets the liver, heart and gizzard in her dinners over a week or so.   I like to eat them; I just don’t like them in my gravy much.

I like to rinse out the inside of the bird.  Pat the exterior dry with paper towels.  Melt the butter in a small saucepan or in the microwave.  Place turkey, breast side up in a pan large enough to hold it.  Baste with the butter all over on the outside and inside with a basting brush, using half the butter.  Sprinkle bird inside and out with salt and pepper.  I cook my dressing outside the bird as I like it to brown.  You can add some chunks of celery, onion and parsley if you like to the cavity, but I do not.  Your call there, but be sure to add those carbs below if you do. Cover wing tips and leg knuckles with foil so they will not burn.

Place pan with bird into the roaster oven, cover with lid and cook, for 1½ hours.  Open oven and baste with remaining butter.  Recover and cook for 1 hour and check for doneness with a meat thermometer in the thickest part of the breast and around the thing-leg joint (slowest area to get done).  You want the thermometer to read 170º.  Cook for another 30 minutes or so, checking with thermometer every 10-15 minutes now so as to not over cook.  Remove when it has reached 170º internal temperature. Set on cutting board for 15-20 minutes before attempting to carve to avoid tearing up the meat and all the juices running out.  You want those juices to STAY in the meat.  This turkey should be extremely moist.  Roaster ovens do an incredibly good job at moist heat roasting.

NUTRITIONAL INFO:   I can’t know what pieces or amount you will eat, so I’ll provide some numbers for both white meat and dark meat.

4 oz. dark meat contains:  250 calories, 13 g  fat, 0 carbs, 0 fiber, o net carbs, 31 g  protein and 269 mg sodium

4 oz. white meat, skin eaten contains:  222 calories, 9.4 g  fat, 0 carbs, 0 fiber, 0 net carbs, 32.3 g   protein and 255 mg sodium

French Chicken Provençale

French Chicken Provençale

I just cooked up a fresh batch of this scrumptious chicken for dinner.  This is, bar none, our all-time favorite chicken dish.  Although I have posted it before, it has been a very long time, so I thought I’d share again.  This family favorite is Atkins friendly, so I hope all my Atkins followers enjoy this one.  Omit the wine if you’re still on Induction.  It won’t be quite as good without the wine, but acceptable. 🙂 This dish is always a hit with company and re4ally pretty simple to make.  I actually won the Galveston Daily News Holiday Recipe Contest with this recipe back in the 80’s.  You can actually make this dish ahead of time and just add the bell pepper and tomatoes for a brief simmer after guests arrive, thickening the sauce at the very last minute.  When I have company, I usually just use a whole cut-up chicken, minus the back, which I boil for chicken stock for my freezer.

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

INGREDIENTS:

16 oz. chicken breast, skin on (cut into 4 servings)  (I often use 2 drumsticks, 2 thighs & 1 breast from a whole bird, stewing the remainder of the bird for other purposes)

4 slices of chopped bacon (or soaked, dry-cured Country Ham if you have it)

1/2 c. chopped onion

4 oz. sliced fresh mushrooms

2 lg. cloves minced garlic

1.5 c. chicken broth or water

1/4 c. dry white wine (omit if still on Atkins Induction)

1/4 tsp. dried thyme

1 small bay leaf

1/2 c. green bell pepper cut into strips

4 plum tomatoes cut into large wedges.

2 T. butter blended with 1 T. oat fiber or 1/8 tsp. xanthan gum

DIRECTIONS:  Brown the chicken in a skillet heated up with 1/4 c. olive or coconut oil.  When both sides are nicely browned, remove chicken pieces from the skillet to a platter.  Brown the bacon, onion, mushrooms and garlic in the same skillet in the same drippings.  When veggies are tender, add chicken pieces back to the skillet, skin-side up.  Add water, wine, thyme and bay leaf.  Cover and simmer 30 minutes until chicken is done and veggies are tender.

Finally, the last 4-5 minutes of cooking, and right right before you plan to serve, add the bell pepper and tomato wedges.  Cook another 3-4 minutes only, as you don’t want the peppers to lose their pretty green color. You want the tomato wedges slightly softened but not falling apart.  The bacon/ham usually makes this dish salty enough without extra salt.  Thicken with 2 T. butter that has been blended with 1 T. oat fiber or 1/8 tsp. xanthan gum.  Stir in and simmer for 1-2 more minutes.  Dip chicken onto serving platter and ladle the sauce over the meat.

I serve this over a generous helping of buttery Mashed Cauliflower.  In my pre-low-carb days, this dish was served over now-verboten mashed potatoes. 🙂

NUTRITIONAL INFORMATION:   Makes 4 servings of 4 oz. meat each

Each serving has 504 calories, 33.3 g fat, 8 g carbs, 1.9 g fiber, 40 g protein, 6.1 g NET CARBS

“Unstuffed” Zucchini

Unstuffed Zucchini

I love stuffed zucchini boats as they are so good and ever so attractive to serve!  But frankly, I don’t like all the fuss.  So unless I’m serving to company, I usually just make up my usual recipe like a casserole.  Tastes just the same and is so much easier!  The older I get, I look for EASY in my kitchen 🙂  This dish is Induction friendly.  Though it is higher in carbs than many of my recipes, when you see the nutrient percentages below, you’ll see it’s worth the carb price!  This is a very healthy recipe for your family!  🙂

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:

2 slices bacon

3 oz. onion, chopped

14 oz. zucchini, sliced about ¼-½” thick

1 can (14 oz) crushed or diced tomatoes, drained well

12 oz. ground beef (or lamb)

3 oz. green bell pepper, chopped

3 oz. mozzarella cheese, grated

2 T. grated Parmesan cheese

1/3 tsp. dried oregano, crushed

Pinch dried basil (or 1 T. fresh, chopped)

1 lg. clove garlic, minced

DIRECTIONS: Preheat oven to 350º.  Coarsely chop bacon.  Over high heat, brown bacon in a non-stick skillet just until done, but not real crisp.  Add chopped onion and bell pepper and sauté until tender.  Add ground meat, breaking up with spoon as you sauté until meat is no longer pink.  Add tomatoes, zucchini, garlic and spices.  Stir well.   Lower heat to medium, cover and sauté (stirring every few minutes to submerge zucchini below juices) until zucchini is no longer opaque, but not fully cooked.  This will take about 10 minutes and you should have very little juice in the pan at this point.  Place half the mixture into a well-greased casserole dish.  Cover with half the mozzarella and half the Parmesan.  Spoon the rest of the mixture on top.  Now add the rest of the Parmesan and finish off with the rest of the mozzarella.  Bake at 350º for about 30 minutes.  I serve this with a nice green salad.

NUTRITIONAL INFO: Makes 4 servings, each containing:

391 calories, 23 g  fat, 14.8 g  carbs, 3.9 g fiber, 10.9 g NET CARBS, 33 g  protein, 763 mg sodium

 

Southern Fried Chicken

Southern Fried Chicken

My husband just loves traditional skillet-fried chicken for dinner, so I gave it a try using ingredients that fit my low-carb lifestyle.  Haven’t been pleased with any of the low-carb fried chicken recipes I’ve tried to date, so I decided to really work hard to create this one.

I honestly wasn’t sure what to coat it with, but remembered reading a recipe somewhere on the web for a vegetable coating that used whey protein powder, so I decided that would be my foundation ingredient.  To that I added crushed pork rinds for crunch and a touch of oat fiber for a flour-y taste.  BINGO!  The resulting coating was the closest to my mom’s high-carb flour-coated chicken.  I was astounded!  Although I didn’t make any cream gravy with the browned skillet bits, I tasted them and they would have made an excellent batch of gravy had I been in a mood for gravy.

I’m so pleased with this recipe I just have to share it again with my newer followers!!  Great flavor!  Crispy!  Until you try this one, you just won’t believe it tastes just like your mother’s flour coated chicken!  It’s great leftover, cold, right out of the fridge!!  Hubby said this was the best low-carb fried chicken I have cooked in my 5 years of low-carbing! My heretofore popular Oven-Fried Chicken, although very good in its own right, is just not the same as classic Southern Fried Chicken, ya know?  Not like my Granny made, at least.

In order for this to be suitable for Atkins Induction, you’ll need to omit the oat fiber.  As I can’t know how you cut up your chicken, or what size pieces you tend to eat, I can’t really provide nutritional stats for the entire final meat dish.  Instead, I am providing nutritional info for 1/10 of the coating, as it was just enough to coat 10 pieces of chicken: 2 legs, 2 thighs, 2 wings and 4 pieces of breast as I cut them into halves to speed cooking time.

This is the most amazing recipe! I have used low carb diets for the last 12 years or so, and the one craving that I have never been able to satisfy was Southern Fried Chicken. Being a Southern boy, this was a staple every Sunday after church in my house. This recipe tastes EXACTLY like my mother’s fried chicken. I used Quest multi-purpose powder left out the oat fiber which essentially makes it zero carbs. My whole family loved it including my 80 year old mother and 5 year old son! THANK YOU!!!!

Peggy this was awesome. I made it with your oven fried okra. It was a bit of prep and work and I was nervous that it if my family didn’t like it, I would have put in a this time and effort for nothing. That was most definitely NOT the case though. It was perfection. I remember in my pre-low carb days trying to make fried chicken and honestly, it was never as good as this. My 2 picky boys loved it so much. They begged for me to start making it at least once a month. The okra was also so good and crunchy. I thank you so much for making recipes that really help a family of low carbers stay satisfied.

Visit Low Carbing Among Friends Facebook page for more delicious kitchen-tested low-carb recipes from a team of very talented cooks!  You can order your Low Carbing Among Friends cookbooks at Amazon or here: http://amongfriends.us/order.php

INGREDIENTS:

3/4 c. plain whey protein

1 c. crushed pork rinds (about 2 oz.)

1 T. oat fiber (omit if on Induction or for gluten-free version)

1 tsp. my Seafood Spice blend (or seasonings of your choice)

½ tsp. onion powder

½ c. Parmesan cheese

1/8 tsp. coarse black pepper

2 large eggs

¼ c. heavy cream

¼ c. water

½-3/4″ deep hot oil (I used palm shortening) in a large 13-14″ skillet

DIRECTIONS:  Measure out and mix all dry ingredients in a paper bag by shaking well.  In a large bowl, whisk the eggs, cream and water together.  Toss in the pieces of cut up chicken into the egg wash and turn several times to well coat each piece.   Pick each piece of meat out of the bowl and drop into the bag of seasoned “flour” and when you have 3 pieces in the bag, holding the top closed, shake the bag to coat the chicken.  Don’t put more than 3 pieces into the bag at a time or they will not coat well.

Heat 3/4″ deep oil over high heat.  Place the pieces closely together.  If you’re creative, you can get an entire chicken in a 14″ skillet.  Lower heat to medium-high so larger pieces don’t over-brown before done. Repeat the coating process with the remaining pieces of chicken.  I was only able to fry 8 pieces of chicken in my largest skillet at a time, so I saved the wings for last as I knew they would cook quite fast.  Brown the chicken well on one side disturbing as little as possible.  Turn pieces of chicken over carefully to brown the second side.   When brown and done (about 30 minutes) remove to paper toweling to drain.  Finish cooking the remaining pieces if you were unable to get them all in your skillet.   Serve at once with your favorite sides.  I served mine with steamed cauliflower I topped with cheese and chives.

NUTRITIONAL INFO:  Makes enough coating for 10 pieces of chicken.  Numbers are for the coating only.  Be sure to add in the info for the chicken piece(s) you eat!  1/10 batch of the coating contains:

113.4 calories, 7.26 g  fat, 1.72 g  carbs, .53 g  fiber, 1.19 g  NET CARBS, 12.8 g  protein, 209 mg sodium

Buffalo Burritos

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

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

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

INGREDIENTS:

4   low-carb tortillas

2 T. bacon grease

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

4 oz. onion

2 oz. green bell pepper

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

1 c. shredded Monterrey Jack cheese

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

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

NUTRITIONAL INFO:   Makes 4 servings, each contains:

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

 

Bacon & Leek Soup

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

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

INGREDIENTS:

5 slices low-sodium bacon, sliced

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

2 c. homemade chicken broth

2 c. water

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

¼ tsp. each salt and black pepper

your favorite thickener (if needed)

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

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

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

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

Mom’s Chicken Stew

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

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

INGREDIENTS:

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

3 carrots, peeled, cut in 1″ chunks

3 stalks celery, cut in 2″ pieces

1 large onion, cut into wedges

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

½ tsp. sea salt

¼ tsp. coarse black pepper

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

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

DIRECTIONS:   Cut chicken into 5 pieces and place in large soup pot.  Add enough water to just cover the meat.  Bring to a boil over high heat, then lower heat and simmer  with lid on the pot until very tender, or about 1 hour.  Add the cut up vegetables on top of the meat at this point and bring back up to a boil.  Stir them under the broth so they are all moist (add a wee bit of water if necessary).  Lower heat a second time and simmer covered for about 20 minutes, or just until carrots are tender in the center when stuck with a sharp knife.   Thicken if desired and serve at once with a lovely green salad.

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

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

Chicken “Fried” Steak with Cream Gravy

Chicken Fried Steak

I live in Texas and man, I have been missing classic Texas chicken-fried steak with cream gravy!!  Well no more yearning for a long-lost love!  I just created a low-carb CFS that’s pretty dang close to the real deal!  I’ve had such good luck with my mayo-pork rind coating for “fries”, numerous veggies, fish filets and chicken, I thought today “Why not give it a whirl for chicken fried steak”? Well, IT WORKED!

My first thought on how to go about this was that the beef would exude too much moisture during baking, if I just coated it raw, even if I patted it very dry with paper towels.  Didn’t want the pork-rink coating to get “soggy”, so I decided to sear the meat first to seal in those juices before I began the coating process.  That turned out to be a VERY good decision!!  This came out FANTASTIC!  And the gravy was SUPER, even without the usual browning of flour.  The natural caramelized meat juices deglazed from the skillet made a DELICIOUS cream gravy without one bit of flour!

I served this alongside a saute of radishes and onion and steamed broccoli. I got distracted cooking the radishes and almost browned my meat TOO much, at least browner than I usually do chicken fried steak.  But it was STILL GREAT!  Timing can be merciless in the kitchen.  🙂

You can use round steak for this dish if you prefer, but I have always preferred chuck or sirloin for my CFS.  Much better taste in my opinion.  I’m just not very fond of round steak.  This recipe is suitable for all phases of Atkins, Keto diets and Primal-Paleo if you eat pork rinds.

One reader’s comment:

Just made this and it is great! My 3 year old grandson ate it all and never knew that it wasn’t “real” chicken fried steak!

 

You can have many more delightfully tasty dinner menu ideas at your fingertips with your very own set of LOW CARBING AMONG FRIENDS, the best selling cookbooks by Jennifer Eloff, the famous George Stella and several other incredibly talented low-carb cooks.  Click the link above to see a preview of what awaits you in these wonderful cookbooks. You can order the 5-volume set, or individual volumes, regular binding or coil binding at Amazon or here.

INGREDIENTS:

1 lb. trimmed chuck, round or sirloin, sliced ½” thick, pounded to tenderize

1/3 c. homemade mayonnaise (if commercial mayo, may require more)

1 T. coconut oil (or oil of your choice)

2 oz. pork rinds, crushed fine

½ tsp. seasoning of your choice, I use my Seafood Spice Blend

1 c. water

½ c. heavy cream

1/8 tsp. black pepper

DIRECTIONS:  Crush pork rinds fine and stir in spice seasoning.  Place into shallow bowl with a spoon for applying and set aside while you prepare the meat.  Trim meat of all visible fat and gristle along the edges.  If using chuck or sirloin that is very thick, slice it laterally if need be to to create pieces about ½ thick.  Preheat oven to 425º. Cut meat into 4 portions and pound the pieces with a meat cleaver or mallet to tenderize it a bit.  Heat oil in skillet and sear meat on both sides until lightly browned, sprinkling lightly with black pepper as it sears.  DO NOT SKIP THIS STEP AND ATTEMPT TO COAT MEAT RAW DIRECTLY WITH COATING.  TRUST ME ON THIS ONE, YOU WILL NOT BE PLEASED WITH YOUR SOGGY RESULTS!  You don’t want to cook the meat DONE, just sear the surface to seal in the juices.   Remove from heat.

Pour mayo into a saucer and using a brush, holding the HOT meat on one tip with tongs or a fork (I use tiny ice bucket tongs), coat both sides of each piece of meat well with mayo (don’t miss any spots!).  Then move over to the bowl of crushed pork rinds and using a spoon, spoon the rinds over both sides of the meat.  You’ll get decent coverage without any one piece getting excess.  I have found that if you just dip the meat into the rinds, it “grabs” more coating than is necessary, resulting in not having enough rinds to finish the job at hand and you will then have to crush more (been there; done that) and increase calories. 🙂  Place the coated meat directly onto a METAL baking sheet, preferably non-stick.  DO NOT line with silicone sheet or use a glass dish it won’t crisp properly. Pop into preheated 425º oven and bake about 20 minutes or until browned to your liking.

As the meat is cooking, make your cream gravy.  Add 1 c. water to the skillet you seared the meat in and over low heat, over low heat, completely de-glaze all the tasty brown bits off the bottom of the skillet by scraping with a spatula.    Add the cream and simmer over very low heat to reduce and thicken.  This adds both color and flavor to your gravy.  Add a dash of black pepper and salt to taste.  If you prefer a thicker gravy, you can slightly thicken with your preferred thickener, like a light dusting of xanthan gum whisked in.

Serve with gravy dipped over meat.  This goes well with many of your favorite vegetable dishes.  I hope you enjoy this “national” staple of Texas!

NUTRITIONAL INFO:  Makes four 4-oz servings, each contains:

471.3 calories, 30.8 g  fat, 1.9 g  carbs, .03 g  fiber, 1.87 g  NET CARBS, 45 g  protein, 356 mg sodium

Crab-Pumpkin Bisque

Crab-Pumpkin Bisque

I love seafood and especially a good seafood bisque.  I had a cup of picked crab meat and some fresh-baked pie pumpkin to use up and decided to make them into a crab bisque that came out delicious!  So I thought I’d share it with my readers.  This recipe is suitable not suitable for Induction unless you omit the wine.  It is OK for all other phases of Atkins and Keto diets.  Not suitable for Primal or Paleo as it is dairy heavy.

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 other wonderful cooks to bring you a wealth of recipes you will love! Some of my low-carb creations appear in each of the 5 volumes! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: By personal choice, I do not accept payment 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:

3 slices bacon, chopped

1/4 c. onion, chopped

1/4 c. celery, chopped

8 oz. softened cream cheese

1 c. pumpkin (preferably the fresh)

Dash each black pepper and cayenne pepper

½ c. dry white wine (use more seafood or chicken stock if still in Induction)

2 c. seafood stock (or chicken broth)

1 c. water

½ tsp. my Seafood Spice Blend

8 oz. picked white crab meat

DIRECTIONS:  Brown bacon over medium-high heat.  Add onion and celery and saute until tender. Add white wine.  Add cream cheese and stir to blend.  Add the seafood stock and water.  Stir well.  Add pumpkin the spice blend, salt, pepper and cayenne.  Stir and lower heat to low.  Simmer for about 15 minutes.  Stir in crab and simmer 1-2 minutes longer only, or the crab will fall apart.  Serve at once with your favorite low-carb crackers.

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

256 calories, 21.2 g fat, 4.86 g carbs, .63 g fiber, 4.23 g NET CARBS, 10.7 g protein, 550 mg sodium (use less cream cheese to lower this number)

 

Caribbean Shellfish on Zoodles

Click to enlarge (shown made with crawfish)

This delightful dish was a very pleasant surprise.  DELICIOUS!  And check out the amazing nutritional stats below!  Extremely healthy food, this one is!  It uses my Puerto Rican Sofrito Sauce in yet another wonderful combination of flavors and is served on a bed of zucchini noodles, known as “zoodles” in the low-carb world.  It can be served on regular pasta for your non-low-carb guests.  The dish can also be made with shrimp or lobster.   If you are not still in the Atkins Induction Phase, the addition of 1/4 c. white wine to the seafood mixture would be divine, otherwise use the stock as noted below.  As written, this recipe is suitable for Atkins Induction and most other Ketogenic  diets.  If the cheeses are omitted it would be suitable for Primal and Paleo as well.

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

INGREDIENTS:

4 T. unsalted butter

1 oz. onion, sliced

2 oz. red bell pepper, sliced

½ c. parsley, chopped

¼ c. my Sofrito sauce: https://buttoni.wordpress.com/2013/05/21/sofrito/

1 T. Parmesan cheese, grated

12 oz. crawfish tails (or shrimp, or lobster chunks or any combination of seafood)

¼ c. homemade seafood stock, chicken stock or white wine (no wine if still in Atkins Induction)

1/4 tsp. salt

Dash each black pepper and cayenne pepper

1  4-oz. can of mushrooms (with their liquid)

4 T. heavy cream

Dash of your preferred thickener (if you feel it is needed, I did.)

¼ c. Monterrey Jack or other cheese (for garnish)

16 oz. zucchini, washed and julienned into long “noodle” threads

DIRECTIONS:  Melt the butter in a skillet.  Add the onion and red bell pepper and saute over high heat until the vegetables are tender.   Lower heat to medium, add the parsley, Sofrito, shellfish and stock or wine.  Add mushrooms, salt and peppers to season.  Turn heat to lowest setting, add the cream and Parmesan cheese.  Let simmer about 5 minutes, stirring several times to uniformly mix the sauce with the shellfish.  this will allow the cream to reduce and thicken the sauce just a bit.  If you want it thicker, use your favorite thickener to reach the desired thickness.  Lower heat to lowest setting while you prepare the zoodles.

Julienne the zucchini into noodle-like strips with either a hand-held julienne peeler (what I use) or if you own one, a spiral slicing machine like a Spirooli.  In a non-stick skillet over medium heat, heat 1 tsp. olive oil.  Saute and stir the zucchini noodles continuously in the heated oil just until they are softened and translucent.  Spoon 1/4 of the sauce over 1/4 of the zoodles for each serving and garnish each serving with 1 T. grated Jack cheese.  I hope you enjoy this dish as much as we did!

NUTRITIONAL INFO:  Makes 4 servings, each contains:

317 calories, 24 g  fat, 7.25 g  carbs, 2.50 g  fiber, 4.75 g  NET CARBS, 20.7 g  protein, 525 mg sodium

Beef-Quinoa Soup

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

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

INGREDIENTS: 

½ lb. ground beef (mine was 90% lean)

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

2 c. homemade beef broth

1 c. tap water

10-oz. zucchini, diced ½”

2 can’s diced tomatoes

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

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

1 T. quinoa (omit for Atkins Induction phase)

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

NUTRITIONAL INFO:  Makes 5 large bowls, each contains:

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

Calico Cabbage

Calico Sausage

This scrumptious cabbage creation will really surprise you.  It is actually SWEET!  My husband swears he does not like cabbage yet he dipped up seconds!  Man, he’s a walking paradox when it comes to food.  However tonight, he was a seated gobbling turkey scarfing this stuff down!  After chopping the ingredients, this takes only 5-8 minutes to get it on the table for your hungry family.  Can’t beat THAT! I am particularly fond of Burton’s brand of smoked sausage as it has no fillers or sugar added.  My local Walmart is carrying this brand now.  🙂  What I like about it is it is light on the garlic, which I do not like in smoked sausage if they use too much.  Any brand you like will do for this tasty, colorful dish.

This recipe is suitable for all phases of Atkins, Keto diets, Primal and Paleo as well.  If you like things spicy, increase the jalapeno a bit.

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

INGREDIENTS:

4 c. cabbage, coarsely chopped

3 oz. onion, sliced large (I used a purple onion)

2 oz. red bell pepper, diced large

2 oz. green bell pepper, diced large

½  large jalapeno, seeded and slivered thin (more if you want any real “heat”)

12 oz. Burton’s smoked sausage, sliced (no sugar added)

Dash coarse black pepper

DIRECTIONS:  Chop all your ingredients and have them ready by the stove-top.  In a non-stick skillet over medium-high heat, stir-fry the sliced sausage first, just until the edges begin to brown.  Add 1 T. oil if the sausage didn’t render out much grease, but that is not included below.  I did not have to add any.  Add the onion, red and green pepper and jalapeno too the skillet.  Saute all, stirring as you cook, until onion wilts & begins to brown.  Add the cabbage and just stir fry until the cabbage wilts.   Sprinkle with a dash of black pepper and serve at once.

NUTRITIONAL INFO:    Makes 4 servings, each contains: (not included optional olive oil)

231 calories, 15.2 g fat, 8.52 g carbs, 3.07 g fiber, 5.45 g NET CARBS, 18.12 g protein, 784 mg sodium

 

 

Ribeye with Parsley-Bacon Butter

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

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

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

VARIATION:   Omit the bacon for a simpler flavor melange.

INGREDIENTS:

4 slices bacon, sliced fine

2    8-9 oz. ribeye steaks

2 T. unsalted butter (to sear steaks)

2 T. more butter for sauce

½ c. chopped parsley

1 large clove garlic, minced

juice of ½ lemon (about 1-2 T.)

Dash each sea salt & coarse black pepper

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

NUTRITIONAL INFO:     Makes 2 adult servings, each contains:

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

Bacon-Leek Gravy on Toast

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

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

INGREDIENTS:

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

6 slices bacon, chopped

½ leek washed of dirt hiding in leaves, sliced thinly

1 c. heavy cream

½ c. water

Few shakes each salt and black pepper

Dash xanthan gum or your preferred thickener to thicken gravy

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

NUTRITIONAL INFO:    Makes 6 servings, each contains:

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

 

Einkorn Tuna Pimiento Cheese Muffins

Tuna is always in my pantry, so I reached for some to make lunch today.   These two-bite mini-muffins I created today, honestly……..my husband had trouble stopping at SIX of them!  But he’s a big eater.  I stopped at four. 🙂  These go together fast and only took 13 minutes to bake.  I highly recommend slightly cooling before attempting to loosen them from even a non-stick pan, as baked egg tends to stick to whatever pan you use.   I’ve not had good luck baking tuna items in silicone pans.  Tuna likes browning.  I used a 24 ct. metal pan to bake these.  This recipe is not suitable until Phase 2 Atkins  when you are nearing maintenance, due to the Einkorn Bake Mix.   You can lower the carb count per muffin even more using a lower carb bake mix than mine, which has Einkorn Flour in it.  But the count is already pretty darn low in my opinion.  Those still in the initial 2-week Induction Phase of Atkins need to eliminate the bake mix entirely and increase the eggs to about 6.  The muffins will naturally have a different, and somewhat eggier texture than mine here, but should taste about the same.  These should freeze nicely for about a month.  If you do the Induction version, adding 1-2 T. flax meal to that variation would add a little firmer structure to them.

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

INGREDIENTS:

4 beaten eggs

3 small pouches (7.8 oz. total) water-pack tuna

1½ c. my Einkorn Bake Mix

3/4 tsp. my Seafood Spice Blend

¼ tsp. sea salt

1 lg. 4-0z. jar chopped pimiento, drained

1 lg. green onion, chopped fine

2 2/3 slices American Deluxe or Cheddar cheese, 2 cut into 9 squares, 1 cut into 6 squares

VARIATION:   Add a few drops of Tobasco or a few shakes of cayenne pepper to the batter for a spicier muffin.

DIRECTIONS:   Preheat oven to 350º.  Beat the eggs in a medium bowl.  Add all other ingredients but the cheese.  Oil 24 slots of a mini-muffin pan.  Using a 2 T. scoop, add one level scoop to each slot.  They will be nearly full and there should be just enough batter for 24.  Place 1 square of cheese atop each and push it down slightly into the batter.  Pop into hot 350º oven.  Bake for 13-15 minutes or until they puff up and the cheese just begins to brown on top.  Remove and cool slightly.  If you try to remove while too hot, they will tear up on you.  Gently loosen with a knife tip or fork and enjoy.  A modest serving would be 4 mini-muffins.  A big eater will want 6 of these minis.

NUTRITIONAL INFO:    Makes 24 muffins, each contains:

22 calories, 0.9 g fat, 0.35 g carbs, 0.08 g fiber, 0.27 g NET CARBS, 3.22 g protein, 74 mg sodium

Creamy Sausage Herb Pasta Sauce

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

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

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

INGREDIENTS:

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

3 oz. onion, sliced thin

1 clove garlic, minced

2 Roma tomatoes, seeded and cut into strips

1/3 c. parsley, chopped

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

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

1 tsp. fresh thyme (or ¼ tsp. dried)

¼ tsp. coarse black pepper

1/8 tsp. sea salt

1 c. dry white wine (I used Chardonay)

1 c. heavy cream

4 very large mushrooms, sliced

VARIATION:  Substitute Italian Sausage for the smoked sausage

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

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

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

Spinach Mayonado (with optional Sausage Meatballs)

Spinach Mayonado (optional meatballs)

This is essentially a creamed spinach dish, but with a very special cream indeed.  I decided to not stir it altogether as that does not photograph so prettily.  The flavor of this creamy spinach dish will blow you away.  It’s sinfully rich and ever so good!  So good, in fact, I lick every bit of the sauce off the spoon and food processor bowl.  Seriously good eats.

Of course, you can always stir the sauce right into the spinach. It certainly ends up mixed on my plate while eating it.  🙂  To be quite honest, ANY meat, seared chicken breast strips, beef or pork meatballs or smoked sausage would be good alongside (or on top as shown) this extremely nutritious dish.

This recipe is Atkins Induction friendly, as well as being suitable for Keto diets, Primal and Paleo followers as well.

VARIATION:  This makes a great side dish without meat.  In fact, that is the first way I ate it when I created this creamy sauce.

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: 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:

5 oz. lean pork bulk sausage (I use homemade sausage but any low-carb sausage will do)

6 T. my Shawarma Homemade Mayonnaise

1 avocado

16 oz. bag of frozen, chopped spinach

Water to cover spinach

DIRECTIONS:  Place spinach in large saucepan, cover with water and bring to boil and cook per package directions, about 5 minutes.  When done, drain spinach in strainer pressing out excess water as best you can.  Set aside while you make the rest of the dish.

While spinach is boiling, roll sausage into 6 small meatballs and brown in a non-stick skillet over medium-high heat, turning and rolling them frequently to brown all sides.  Cook until fully done (about 10-15 minutes, turn off heat remove and drain meatballs on paper towels.

In a bowl of a food processor (or blender), process the avocado with the 6 T. homemade mayo until fairly smooth.  You can also just mash it well with a fork, as it doesn’t have to be perfectly smooth.  Add a few drops of lemon juice (to prevent darkening) and pulse.

Spoon the spinach into your serving dish, Add the thick, creamy mayonado sauce to the top as shown (or stir into the spinach if you prefer) and top with your cooked meatballs.  ENJOY!

NUTRITIONAL INFO:  Makes 3 servings, each contains:

468 calories, 48 g  fat, 12.03 g  carbs, 8.66 g  fiber, 3.37 g  NET CARBS, 15.2 g  protein, 453 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 casseroles.  You know me……always looking for easy.  It’s cheesy, buttery and full of good veggie nutrition as well.  If your family loves seafood, give this a try!  It’s sure to please.  🙂   You can substitute shrimp or 1 lb. crab meat in this recipe if you prefer, but of course, each has a slightly different taste.  This recipe is suitable for all phases of Atkins.

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.

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

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

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

Tandoori Cornish Hens

Click to enlarge

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

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

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

INGREDIENTS:

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

½ tsp. cayenne pepper

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

Pinch black pepper

1 T. fresh lime juice

½ c. sour cream or plain yogurt

1 large clove minced garlic

1 tsp. minced fresh ginger

¼ medium onion, chopped

½ tsp. cumin seed (or ¼ tsp. ground)

½ tsp. ground turmeric

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

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

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

NUTRITIONAL INFO: Serves 4, each serving contains:

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

Beef Patties with Sriracha Cream Sauce

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

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

MEAT INGREDIENTS:

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

6 oz. breakfast pork sausage

1 tsp. my homemade Montreal Steak Spice Blend

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

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

SAUCE INGREDIENTS:

4 T. butter, melted

½ c. heavy cream

½ c. water

¼ tsp. xanthan gum (or your preferred thickener)

1/3 c. green onion, chopped fine

2 tsp. Sriracha sauce

Salt to taste

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

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

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

 

Crawfish-Stuffed Spaghetti Squash

Creamy Crawfish-Veggie Squash

What a pleasant surprise!  I just started throwing leftovers together and added some homemade mushroom soup and Cheddar cheese and BAM!  A tasty, creamy seafood dinner!  And so nutritious, too!  You really NEED to try this!  This recipe is suitable for all phases of Atkins provided you omit the wild rice.  If you look closely, you may notice some grains of rice.  I had about 1/2 cup cooked wild rice in my freezer and I threw that in, too.  You could omit that for lower carbs, but it sure added a nice nutty taste to the dish.  Lower-carb hemp hearts would be a better choice for that nutty flavor when I make this next time.

This recipe is suitable once you get to Phase 2 of Atkins.   Suitable for Induction without the wild rice addition.  Paleo-Primal followers will also need to make dairy modifications to enjoy this.

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. Several of my own creations appear in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: By personal choice, I do not accept payment 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:

4 T. unsalted butter

½ c. green bell pepper, chopped

3/4 c. celery chopped

2 oz. onion, chopped

1½ c. small Japanese eggplant, sliced  (the purple kind, although the black can be diced and used instead.)

1½ c. cooked spaghetti squash threads (the threads of one half a 6″-7″ squash)

6 oz. cooked crawfish tail meat

4 green onions, chopped

1/8 tsp. salt (omit if you used salted butter above)

1/4 tsp. my Seafood Spice Blend

½ batch (store the rest for another casserole) Jennifer Eloff’s low-carb Condensed Cream of Mushroom Soup

¼ c. heavy cream

½ c. cooked wild rice (or hemp hearts for lower carbs & those still on Atkins Phase 1 Induction)

1 c. shredded Cheddar cheese

DIRECTIONS:  Preheat oven to 350º.  Melt butter over high heat in large non-stick pan.  Add the celery, onion and bell pepper.  Saute until nearly tender.  Add the eggplant and saute until half cooked. Stir in the spaghetti squash threads, crawfish and green onion.  Cook a couple minutes only.

Add the salt and spice mix.  Stir in the soup, cream, wild rice (if using) and finally the cheese.  Scoop into a greased baking dish or back into the spaghetti squash shells if you want to.  Bake at 350º for 30 minutes and serve with a nice salad.

NUTRITIONAL INFO:  Makes six 1-cup servings, each contains:

298 calories, 23.8 g  fat, 10.68 g  carbs, 2.46 g  fiber, 8.22 g  NET CARBS, 11.1 g  protein, 574 mg sodium

Loaded Chicken Wraps

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

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

INGREDIENTS:

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

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

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

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

1 c. shredded Cheddar cheese

½ c. green onion, chopped

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

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

NUTRITIONAL INFO:    Makes 6 wraps, each contains:

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

Smoked Gouda Stuffed Beef Roll

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

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

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

INGREDIENTS:

5 oz (8 slices) sliced bacon

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

½ tsp. my Homemade Montreal Steak Seasoning

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

½ c. chopped parsley

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

NUTRITIONAL INFO:  Makes 8 servings, each contains:

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

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.

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, 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)

 

Steak Diane with a Twist

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

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

INGREDIENTS:

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

2 T. unsalted butter

1  4-oz can sliced mushrooms, undrained

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

2-3 shakes each sea salt and coarse black pepper

3/4 c. parsley, chopped

Sprinkle fresh lemon juice (maybe 1 tsp.)

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

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

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

NUTRITIONAL INFO:  Makes 4 servings, each contains:

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

Spaghetti Squash Lasagna

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

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

INGREDIENTS:

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

8 oz. ground beef (browned)

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

4 oz. shredded Mozzarella cheese (about 1 cup)

3 T. grated Parmesan cheese

½ c. Ricotta cheese

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

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

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

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

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

 

Mushroom-Spinach Stuffed Chicken Breasts

Mushroom-Spinach Stuffed Chicken Breasts

This dish was simply delightful!  The hemp hearts adds a slight nutty taste with virtually no carbs.  We both gave it two thumbs up in the flavor department!  It was simple, in the oven in 15 minutes and bakes itself to perfection!  This will definitely make my regular chicken recipe rotations again!  It made, as you can see in the photo, lovely pan juices for basting during cooking and drizzling over the meat when done.  This recipe is suitable for Phase 2 of Atkins once you have reached the grains level of the plan, as it has half of a Joseph’s pita bread in the ingredients line-up.  You could use flax meal instead of the 1/2 pita and enjoy this recipe by the nuts and seeds level of Phase 2.  This recipe is not suitable for Atkins Induction or Primal-Paleo followers.

Many delicious low-carb recipes like this one can be at your fingertips with your very own 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 but rib frame removed (boil the ribs for delicious stock!)

2 T. unsalted butter

4 large mushrooms, chopped or sliced

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

2 T. Boursin soft cheese, garlic and fine herb variety

3 T. shredded Monterrey Jack

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

2 T. hemp hearts

Dash coarse black pepper

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

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

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

 

 

 

Creamy Dreamy Chicken-Broccoli Casserole

Click to enlarge

Click to enlarge

I don’t usually like broccoli cooked into casseroles because it invariably gets “overdone” by the time the dish is cooked.  But I think I’ve found a solution to that issue with the method I used to put this sinfully rich, tasty casserole together tonight.  The broccoli went into the mixture uncooked!  Voilà! Problem solved.  The broccoli was still quite firm in this final dish and for once, I actually liked this  broccoli casserole!  My husband REALLY liked this and kept dipping up more and more!  I loved it, too!  Guess this one will be a keeper for us. 🙂

I used precooked chicken, but you could dice up your chicken breast and sear in grease if you don’t happen to have any pre-cooked on hand.  This recipe is EASY! PEASY!  Basically you just toss the ingredients together in a bowl,  pour the mixture into a greased casserole dish, top with cheese and bake!

This recipe is not suitable for Atkins Induction unless you omit the wild rice.  Just increase the broccoli by 1 more cup and the dish will taste just fine.  This recipe, because of the small amount of wild rice in it, should not be enjoyed until you reach Pre-Maintenace or Maintenance due to the rice.  This dish is not suitable for a Primal-Paleo regimen.

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.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 c. cooked chicken meat, diced large

2 c. broccoli, cut into small flowerettes and stem pieces

5 oz. cream cheese, softened

3 T. melted butter

½ c. heavy cream

½ c. shredded Parmesan cheese

3 T. mayonnaise (I use homemade)

½ tsp. my Shawarma Spice Blend (or your favorite blend)

3/4 c. chicken broth (I use homemade)

Dash black pepper

1 c. cooked wild rice (you could substitute hemp hearts to lower the carbs)

4 oz. Monterey Jack Cheese, shredded (for topping)

DIRECTIONS:  Preheat oven to 350º.  Lightly oil a 9×13  or large oval casserole dish.  Cut up the broccoli and chicken and place in large mixing bowl.  Add the softened cream cheese and melted butter.  Stir well.  Now add all remaining ingredients except the  Monterey Jack Cheese.  Stir well to blend and pour into the greased baking dish.  Sprinkle the Jack cheese on top and bake at 350º for 45 minutes to 1 hour.  I served with a nice green salad and some garlic toast made with my favorite Gluten-Free Focaccia Bread.

NUTRITIONAL INFO:   Makes 6 servings, each contains:

485 calories,  39 g  fat, 9.70 g  carbs, 1.30 g  fiber, 8.4 g  NET CARBS, 25 g  protein, 597 mg sodium

Tuna Cheesies

Tuna Cheesies

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

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

INGREDIENTS:

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

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

1 c. shredded Cheddar cheese

2 slices Kraft American Deluxe cheese, shredded

3 T. homemade mayo (or soft butter)

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

4-5 drops Worcestershire sauce

1/8 tsp. onion powder

VARIATION:  Add a bit of chopped green onion.

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

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

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

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

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

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

Toasted Almond Chicken Casserole

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

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

INGREDIENTS:

2 c. cooked chicken, diced

1 c. celery, diced fine

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

1 c. heavy cream

½ recipe my low-carb Condensed Cream of Chicken Soup

¼ c. chopped pimiento

3/4 c. + 3 T. Hemp Hearts

½ tsp. onion powder

¼ tsp. salt

1/8 tsp. coarse black pepper

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

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

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

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

NUTRITIONAL INFO:   Makes 7 servings, each contains:

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

Jalapeno Meatloaf Burgers

jalapeno-meatloaf-burgers

I wanted a quick meal last night as I had been gardening most of the day and was tired.  I basically started with my meatloaf recipe (know it by heart) and added half of a  huge jalapeno.  Ate them on a Carb Smart Bun.  DEEEEEliscious!  Not quite the same as a meatloaf sandwich (without the tomato sauce topping), but super tasty!  Will do these again, that’s for sure!  These are not suitable until late in Phase 2 Atkins OWL unless you substitute a phase approved bread to sub in for the Joseph’s pita called for below.  These will fit a Keto diet if the carbs will fit your daily limits.

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

INGREDIENTS:

1 lb. lean ground beef (I used grass-fed with a stronger flavor)

8 oz. lean ground pork

1 oz. red bell pepper, chopped

½ large jalapeno, chopped fine (use the whole thing if you like “spicy” food)

2 oz. onion, chopped

1 large stalk celery, chopped fine

2 T. olive oil

½ c. parsley, chopped

¼ tsp. dried oregano

1/8 tsp. black pepper

1 Joseph’s Flax-Oat Fiber Pita, moistened with a little water and mushed up

2 large eggs

¼ c. grated Parmesan cheese

DIRECTIONS:  In a non-stick skillet, saute the celery, bell pepper and jalapeno in the olive oil.  When getting tender, add to a medium mixing bowl.  Add all remaining ingredients and stir well with a fork or use your hands to blend like a meatloaf.  Form into 6 patties and brown on both sides on a lightly oiled griddle until they firm up and no longer exude pink juices.  Serve on your favorite low-carb bun and ENJOY!

NUTRITIONAL INFO:   Makes 6 large burgers (we could only eat one!), each contains:

337 calories, 26 g fat, 3.08 g carbs, 1 g fiber, 2.10 g NET CARBS, 24.3 g protein, 190 mg sodium

Bacon-Onion-Smoked Gouda Chipotle Burger

bacon-onion-gouda-chipotle-burgerMan, this may just be the best burger I’ve ever eaten!  The hubs grilled the meat patties and I came up with the rest of the magic.  Mmmm……Mmmm……Mmmmm……is all I can say!

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

These burgers, due to grain product in the buns, are not suitable until you are past Atkins Induction Phase.  They are suitable for Keto diets, but unsuitable for Primal-Paleo.  But you folks can certainly use a plan-suitable bun and enjoy this delicious recipe.

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

INGREDIENTS: 

1 lb. ground beef

4 slices bacon, cut into large pieces

2 oz. onion, slivered in thin wedges

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

4 T. my Chipotle Mayonnaise  (I added more at the table to mine)

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

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

NUTRITIONAL INFO:   Makes 4 burgers.  Each contains:

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

Shrimp Putanesca on Zoodles

shrimp-putaneseca-on-zoodlesIf you want a QUICK and tasty dinner, try my Shrimp Putanesca!   It’s a low-carb version of a classic Italian dish.  It is simply delicious and ready in about 20 minutes total!  If you are still on Atkins Induction Phase, omit the white wine to be safe.  This recipe (with that modification) is acceptable for all phases of Atkins, Keto diets, Primal and Paleo as well.  I have owned/used several different noodling tools, but most recently I invested in a Vegetti and find it the easiest to use as well as being the most compact for storage.

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

INGREDIENTS:

12 oz. zucchini, cut into noodles

3 T. olive oil total

20 large shrimp, shelled and deveined

3 Roma tomatoes, coarsely chopped

3/4 c. parsley, chopped

1 large clove garlic, minced

Dash black pepper

1/8 tsp. red pepper flakes

¼ tsp. sea salt

15 pitted black olives, cut into halves

¼ tsp. anchovy paste or 1 anchovy, mashed (optional but very good in this dish)

¼ c. white wine (I used Chardonnay), omit if still on Induction

DIRECTIONS:   Coarsely chop the tomatoes and set aside.  Halve the olives and set aside.

Cut the zucchini into long spaghetti-type noodles.  Heat 1 T. olive oil in a non-stick skillet and saute zoodles on low heat for a few minutes, stirring and tossing them just until they “green up” and are no longer opaque.  Turn off heat so they will not cook further.  In another non-stick skillet on high heat the remaining olive oil.  Saute the shrimp until opaque.  Add the tomato and stir/saute just until it begins to soften.  Add parsley, red and black pepper, salt and olives, anchovy paste (if using) and stir.  Add white wine and lower heat to medium.  Simmer just 3 minutes tops.  If you prefer your tomato to be less cooked in such dishes, add them last.  Dip mixture over the cooked zoodles or stir it together.  Either presentation will look nice. 🙂

NUTRITIONAL INFO:   Makes 4 servings, each contains:

160.8 calories, 10.9 g fat, 5.52 g carbs, 1.6 g fiber, 3.92 g NET CARBS, 8.25 g protein, 208 mg sodium

 

Southwest Ham-n-Cheese Squash

Southwest Ham-n-Cheese Squash

Once again, the Queen of Leftovers creates a surprisingly delicious dish with a bit of “this and that” she has been staring at the last few days in the fridge.  One small piece of thick ham steak, half a spaghetti squash and an avocado getting way too ripe on my kitchen counter.  Just sounded like a Mexican meal in the making to me!  This creation sort of reminds me of Ham-Mac-and-Cheese.  But the generous handful of cilantro really takes it to a different flavor level.  For those that don’t like cilantro, just leave it out and sub in a little chili powder.  This dish will be nearly as good without it, I’m sure.

The Mexican Poinsettia stuck onto my guacamole was an afterthought, but I thought it came out very pretty!    I quartered 2 San Marzano tomatoes and 1 thin slice of jalapeno pepper for my flower.  This recipe is suitable for all phases of Atkins and other Ketogenic diets, but is not suitable for Primal-Paleo unless you sub in coconut cream for the cheeses (might also require a little chili powder to kill the coconut taste.).

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

INGREDIENTS:

1/2 of a medium, 7-8″ long spaghetti squash (about 1¾ c. threads)

2 tsp. bacon grease

2 oz. onion, chopped (I used red onion)

4 oz. chopped ham

¼ c. red bell pepper, chopped

½ c. chopped cilantro

2 oz. American Deluxe or cheddar cheese, shredded

2 oz. Monterrey Jack Cheese (I used 2 slices)

DIRECTIONS:  Preheat oven to 350º.  Place the half squash cut-side down in a dish with ½” water and microwave on HI for 13 minutes.  Fork the threads into a bowl and save the shell to stuff.  While it is cooking, Melt the bacon grease in a skillet and saute the onion until tender.  Add the ham and bell pepper and saute until they are done/tender respectively. Turn off fire and stir in the cilantro.  Add half the ham mixture to the bowl of squash and stir well.  Add the American or cheddar cheese shreds and stir again.  Spoon into the squash shell.  Top with the 2 slices of Jack cheese any way you want to arrange/cut and place it.  Top with the remainder of the ham mixture and pop into the 3350º oven just long enough to melt the Jack cheese, or about 15 minutes.  Remove and scoop half the squash contents onto each plate and serve with guacamole or a green salad.

NUTRITIONAL INFO:    Makes 2 servings, each contains:

399 calories, 26.5 g  fat, 14.45 g  carbs, 2.65 g  fiber, 11.80 g  NET CARBS, 26 g  protein, 1600 mg sodium (soak ham in water for 1 hour before frying to lower sodium)

Tuna-Cauli Cakes

Cheesie Tuna-Cauli Cakes

These came about for lunch today from a lone half cup of leftover buttered, steamed cauliflower.  I added one of the small 2.5-oz pouches of tuna, some Smoked Gouda cheese and a bit of onion and VOILA!  A delicious lunch!  That’s sauteed kale (cooked exactly 1 minute in bacon grease) on the side of the plate.  The sliced steamed carrots were good with these, too!  These tuna cakes are simply DELICIOUS!  Of course, you can sub in other cheeses, but the Smoked Gouda really makes these different and quite special. Smoked Cheddar would be just as good in this recipe, I believe.  I’ll be making this recipe regularly with leftover dabs of cauliflower from now on.  Such a tasty way to keep from wasting event he smallest amounts of pricey vegetables.  This is suitable for all phases of Atkins if you use flax meal in lieu of the small amount of low-carb breadcrumbs.

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

INGREDIENTS:

2.5 oz.  tuna

3 oz. Smoked Gouda cheese, shredded

2/3 c. steamed cauliflower, mashed with a fork

1 medium green onion, chopped fine

2 T. low-carb bread, crumbed (or 1 T. flax meal)

1 large egg, beaten

Dash black pepper

Dash Cajun spice blend or my Seafood Spice Blend

1 T. coconut oil (or your preferred oil) for frying

DIRECTIONS:  Mix all ingredients but the coconut oil in a medium bowl.  Stir well with a spoon.  Heat the coconut oil in a non-stick skillet over medium-high heat These are inclined to stick to the pan, so do not flip them to side two until they have browned well on the first side, and don’t over handle them with your spatula.  Section off the mixture into 6 equal portions in your bowl. Dip 1/6 of the mixture up and drop onto the hot pan, spreading into a 2½” patties.  When the first side is browned nicely for all the cakes, flip them quickly and carefully.  Brown the second side and when done, transfer to serving plate.  Serve hot with green veggies or a nice green salad.

NUTRITIONAL INFO:    Makes 6 cakes, each contains approximately (varies slightly with your personal choice of low-carb bread or flax):

118.5 calories, 9.16 g  fat, 2.31 g  carbs, 1.11 g  fiber, 1.2 g  NET CARBS, 7.65 g  protein, 325 mg sodium

Curried Meatballs and Cauliflower

curried-meat-balls-and-cauliflowerMy husband wanted something “Indian” for dinner tonight.  I had thawed a pound of ground pork and also had half a pound of lean ground beef in the fridge.  We both love those tiny meatballs that appear on Indian restaurant buffet tables, so I decided to give them a stab and see what I ended up with.  Using what veggies I had on hand, this was the final dish and brother was it ever good!  Not at all spicy, so double the jalapeno if you’re into spicy, or add a dash of cayenne pepper.  For the non-low-carbers at the table, this would be delicious served with basmati rice, but it was pretty darn good just as is, quite honestly.  This dish is suitable for all phases of Atkins, Keto diets, and would be OK for Primal-Paleo using coconut milk for the cream.

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

INGREDIENTS:

½ medium head cauliflower, cut into flowerettes

1 lb. lean ground pork

½ lb. lean ground beef

1 egg, beaten

2 oz. raw onion

2 cloves garlic

2 tsp. ground ginger root

1 tsp,. total Garam Masala

1 jalapeno, seeded and coarsely chopped (use 2 for spicier dish)

¼ c. cilantro for meat

¼ tsp. ground turmeric

¼ tsp. salt

2 plum tomatoes, coarsely chopped

½ c. cream + ½ c. water

1-2 T. more chopped cilantro for sauce

Dash curry powder

2 T. coconut or olive oil for browning meatballs stove-top (or bake them on non-stick pan)

VARIATION:  Add ¼-½ tsp. crushed dried mint to meat mixture (or 6 fresh leaves chopped).  you can also use ground lamb in this recipe for a more intense meat flavor.

DIRECTIONS:  Cut up cauliflower and partially cook in boiling water until just half tender.  You want it under-cooked as it will cook more once in your skillet sauce.  Drain and set aside for now.

In a food processor, pulse to a smooth mixture both meats, the egg, onion, garlic, ginger, jalapeno, ¼ c. cilantro, turmeric, salt and ½ tsp. of the Garam Masala spice blend.  Heat coconut oil in a large skillet over medium-high heat (medium if not using a non-stick pan).  You can also bake the meatballs if you prefer to eliminate the need for any coconut oil (for about 20 minutes at 350º).  Form into twenty 1½” meatballs. Brown them rotating gently as they brown.  Spoon/drain off excess grease, if any.

When meatballs are nice an golden and almost done through, add the cream and water to the pan.  Using a silicone spatula, scrape up any brown bits off the pan so it will make the sauce richer.  Add chopped tomato, the final bit of the cilantro (and dried mint if using), dash curry powder and the rest of the Garam Masala spice.  Gently stir in the cauliflower chunks, coating each with sauce.  Simmer on low heat until thick to allow flavors to meld together nicely.  If the sauce is not thick enough for your taste, dust with the tiniest dusting of xanthan gum or your preferred thickener.  Work it into the sauce with your spatula until it has done a proper thickening job.  It will not take much at all.

NUTRITIONAL INFO:  Makes 5 servings (4 meatballs each with 1/4 cauli/sauce mixture).  Each serving contains:

428 calories, 33 g fat, 9.36 g carbs, 3.64 g fiber, 5.72 g NET CARBS, 25.5 g protein, 258 mg sodium

Greek Stuffed Peppers

Greek Stuffed Peppers

When I can find them, I buy the really big bell peppers for stuffing.  Usually a recipe of my filling using 1 lb. of ground beef will make four stuffed peppers for me.  The two colossal specimens shown in the photo above were SO ginormous, the two of them ALONE used up ALL the filling!!  Now that RARELY happens, but on this occasion, this was the honest truth!

I didn’t have any kind of recipe  when I created these.  I just decided to take some ground meat, cheese it up with several cheeses (including feta of course), add some typical Greek seasonings and see what resulted.   Glad I did, as these came out GREAT!!  Then, after dinner, I Googled “Greek Stuffed Peppers” and indeed, they do make something similar in Greece, but with rice added to the filling, which I can’t eat on a low-carb diet.  These are only Induction friendly if you omit the red wine.

More delicious low-carb recipes can be at your fingertips with your own set of LOW CARBING AMONG FRIENDS, the latest 5-volume best-selling cookbooks by Jennifer Eloff, and a number of other talented chefs well-known in the low-carb community.  Even Chef George Stella is on-board with the team!  Click my link above to visit their Facebook page for a photo and recipe preview of some of the recipes that appear in these books.  These books are can also be purchased individually, in regular or coil-binding from Amazon or direct.

INGREDIENTS:

4   3-oz. bell peppers, any color (try to select peppers with fairly flat bottoms)

16 oz. ground beef (or ground lamb)

2 oz. onion, chopped fine

1 Roma tomato, chopped

1 T. tomato paste

1/3 c. water

¼ c. red wine (omit if on Induction)

1 large clove garlic, minced

1/8 tsp. cinnamon

¼ tsp. crushed dried oregano

¼ c. parsley, chopped

½ c. feta, rinsed in strainer under cold water

½ c. Monterrey Jack cheese

2 tsp. Parmesan

VARIATION:  Use some dill weed in place of the cinnamon

DIRECTIONS:   Bring a large pot of water to a boil. Cut the tops off peppers and save for some other use.  Remove seed core.  Boil the main pepper bottoms 3-4 minutes to begin to tenderize them a bit, which will greatly shorten overall baking time on this dish.    Remove and drain and place in baking dish.  Preheat the oven to 350º at this point.  Next brown the ground meat in a non-stick skillet.  Add onion, garlic, tomato, tomato paste, wine and water.  Next add the parsley and spices.  Simmer about 10 minutes, stirring, until tomato and onion are fully tender and the liquid is evaporating nicely. Add feta and Jack cheese.  Stir to blend and melt.  Remove from heat.  Stuff the peppers and sprinkle the tops with the Parmesan cheese.  Pop in preheated 350º oven for 30-35 minutes or until pepper shells are tender,  but not overcooked and falling apart.  Serve with a nice Greek salad.

NUTRITIONAL INFO:   Makes 4 stuffed peppers, each contains:

370 calories, 23.18 g  fat, 8.15 g  carbs, 2.1 g  fiber, 6.05 g  NET CARBS, 29 g  protein, 720 mg sodium

Eggplant Focaccia

Eggplant Focaccia

This is a fairly easy dish to throw together and it is quite tasty.  Any leftovers can be reincarnated the next day by adding some browned Italian sausage and mushrooms or some super thin slices of green pepper and seeded tomato.  My husband is a hearty eater and had 3 slices.  It took only 2 to satisfy me.  Not suitable until Atkins Phase 2 OWL unless you use a different, Induction-friendly bread instead of the bread mentioned below.  I added 2 sausage patties to the focaccia pictured above, because that’s what I had cooked, leftover in the fridge.  Next time I’ll use 4 patties.  If you add sausage, be sure to add that to the nutritional info shown below.

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

INGREDIENTS:

1 batch of Artisan Flat Bread  (use Jen Eloff’s Gluten-Free mix in this bread for gluten-free version)

8 oz. unpeeled, eggplant (sliced thin, about 1/8″-¼” thick)

2 T. extra virgin olive oil

1 T. chopped fresh rosemary

¼ tsp. crushed dried oregano

Pinch each onion powder and garlic powder

3 oz. Havarti, Emmentaler, Swiss or Jack cheese, shredded

1 oz. Parmesan cheese for final topping

VARIATION:   Add a little cooked crumbled pork or Italian sausage crumbles to crust before layering with eggplant. 

DIRECTIONS:  Slice eggplant and spread onto paper towels and lightly salt.  Let sit 10 minutes and pat the water off tops.  Repeat for other side of eggplant.

Preheat oven to 350º.  While eggplant is “bleeding” out its water, make the Artisan Flat Bread per recipe instructions.  I always use mozzarella cheese where the recipe says Italian blend cheese. Spread batter onto parchment-lined 13×15 pan.  You can spread batter all the way to the edges and make the sheet rectangular, or make it oval like I did in the picture below.   Sprinkle rosemary, oregano and onion and garlic powder on top.  Now evenly spread half the grated cheese onto the batter.  If adding sausage, do it now.  Arrange eggplant slices in 1-2 slightly overlapping layers evenly on top.  Sprinkle with remaining grated cheese.   Finally, top with the Parmesan. Drizzle with the olive oil and bake for 30 minutes at 350º or until eggplant is done.  Remove from oven and slice into 12 pieces.  Serve immediately.  This is nice with a green or tomato salad.  Easiest eaten with your hands like pizza.

Shown with a little cooked sausage added under eggplant layers.

NUTRITIONAL INFO:  Makes 12 servings.  Excluding any added sausage, each serving contains:

238.5 calories, 19.7 g  fat, 4.76 g  carbs, 2.34 g  fiber, 2.42 g NET CARBS, 14.1 g  protein

Middle Eastern Stuffed Eggplant

This tasty stuffed eggplant will fill you right up! It has a lot of flavor layers going on and will excite your palate.  It’s actually quite easy to make, too.  It’s a little carb-y, but that’s because of the eggplant itself.  No empty fillers in this recipe.  This recipe is suitable for all phases of Atkins and Keto diets if you can fit the carbs into your daily limits. It is also suitable for Primal and will even work for Paleo if you sub in chia gel or an extra egg for the ricotta cheese.

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:

2 T. coconut oil

1  16-oz. whole eggplant, stemmed and cut in half lenghtwise

10 oz. ground beef (or lamb)

2 oz. onion, chopped

¼ tsp. sea salt

Dash black pepper

1 tsp. ground cinnamon

½ tsp. ground cumin

1 Roma tomato, chopped coarsely

1 clove garlic, minced

1 T. fresh spearmint, chopped (or 1 tsp. dried mint)

2 beaten eggs

1/4 c. ricotta cheese (use chia gel or an extra egg for a Paleo version)

DIRECTIONS:  Melt the oil in a very large skillet over high heat.  Place eggplant in the pan cut-side down.  Brown the cut surface, pressing the eggplant halves down with your hand as they cook.  Cook them for about 10-15 minutes.  Remove them to a cutting board to cool a bit.

Add the meat to the skillet and brown over medium-high heat.  Add the onion toward the end of the browning process and cook until pretty tender.  Add the seasonings next.  Lower heat and simmer 5 minutes or so to let the spices mingle in the meat nicely.  Turn off heat.

Preheat oven to 350º.  Using a knife slice or scoop out most of the eggplant flesh from the halves, leaving about 1/2″ of the flesh intact on the skin for support during baking.  Place the two hollowed out shells in a baking pan.

Next, chop the scooped out eggplant flesh into ½” dice and add back into the meat mixture in the skillet.  If the eggplant is still opaque in places (likely it is not fully done), turn the fire on to medium and stir/simmer the meat-eggplant mixture until the eggplant is pretty tender.  Turn off heat.

Stir the beaten eggs into the ricotta and add to the meat mixture and mix well to bind and moisten the filling.  Spoon half the mixture into each eggplant shell.  Pop the pan into your preheated oven and bake for about 35-40 minutes or until the shells appear to be fully cooked.  Pairs nicely with a sour cream/mint cucumber salad as shown.

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

467 calories, 42 g  fat, 19.85 g  carbs, 9.25 g  fiber, 10 g  NET CARBS, 38.4 g  protein, 499 mg sodium

Chicken-Eggplant Parmigiana Casserole

Chicken-Eggplant Parmegiana Casserole

If you love Italian food, you are really going to LOVE this dish!  So tasty!  This casserole  was created with leftover cooked chicken breast meat I had in the refrigerator and a small amount of cooked spaghetti sauce and some commercial no-sugar sauce I wanted to use up.  I bought a beautiful eggplant yesterday and some mushrooms, so I created a quick Parmigiana casserole.  This recipe is suitable for all phases of Atkins and Primal followers that eat occasional cheese.  This meal would not be suitable for Paleo diners.

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 our direct order site: http://amongfriends.us/order.php

INGREDIENTS:

8 oz. cooked chicken meat, cut in bite size pieces

2 T. olive oil

6 oz. mushrooms, sliced

5 oz. eggplant, sliced 1/4″ thick (I do not peel)

¼ c. low-carb spaghetti sauce (I use Lucini with no added sugar)

3/4 c. homemade spaghetti sauce   [you could use all homemade or all Luccini sauce]

6 oz. Mozzarella cheese, grated

½ c. grated Parmesan cheese

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

¼ tsp. dried basil (or 1 tsp. fresh, chopped)

¼ tsp. dried rosemary (or ½ tsp. fresh, chopped)

DIRECTIONS:  Preheat oven to 400º. Use a small amount of the oil to grease your casserole dish and a small baking sheet.  Place eggplant on baking sheet and bake at 400º for about 15 minutes, turning once during this pre-cooking.  Remove from oven and lower temperature to 350º.

In a non-stick skillet, saute the mushroom slices in the rest of the olive oil. Place eggplant in a single layer on the bottom of your greased casserole dish.  Top with the shredded chicken meat.  Spoon half the spaghetti sauce over the meat. Sprinkle on half the Parmesan and half the mozzarella cheese.  Sprinkle with half the spices.  Spoon on the remainder of the sauce. Sprinkle on the rest of the two cheeses and the last of the spices.  Top with the sauteed mushroom and pop into your 350º oven for about 30-35 minutes or until cheese is melted and the casserole is hot hot in the center.  Serve with your favorite salad or green vegetable and some garlic bread made with low-carb bread.

NUTRITIONAL INFO:  Makes 4 servings, each contains:

427 calories, 26.1 g  fat, 10.4 g  carbs, 2.98 g  fiber, 7.42 g  NET CARBS, 38 g  protein, 270 mg sodium

Creamy, Smoky Chicken Casserole

creamy-smoky-chicken-casserole

This delicious casserole evolved from several packages I call “last of this vegetable” that were staring at me in the fridge when I went to start making dinner.  Despite that fact, this was an amazingly good dinner!  It’s also very nutritious with the kale added, which was an after thought, actually.  Since I was afraid this dish wouldn’t be very photogenic, I decided at the last minute to make my Savory Casserole Topping for the top.  GOOD decision, as it also added flavor to the simple flavor profile of this dish!  This recipe is suitable once you get to phase 2 of Atkins.  Omit the topping and you Induction folks can enjoy this as well.  This recipe is not suited for Primal or Paleo followers due to the dairy in it.

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

INGREDIENTS:

½ medium head cauliflower, stemmed and chopped to 3/4-1″ pieces (about 2½ cups)

2 T. coconut oil

3 oz. onion, chopped

2 large carrots, sliced or chopped

1 c. my low-carb Condensed Cream of Chicken Soup

2 T. cream cheese

3/4 c. heavy (whipping) cream

2 c. cooked chicken meat, chopped (I left skin on mine)

3 oz. Smoked Gouda cheese, shredded

Dash black pepper

1 leaf raw kale, stemmed, chopped fine (about 3/4 c. loose-pack)

½ recipe of my Savory Casserole Topping

DIRECTIONS:  Make the casserole topping per that recipe’s instructions (click blue link above).  Set aside. Preheat oven to 350º.

In a medium saucepan, cover cauliflower with water and boil only until half tender.  While it is cooking, heat oil over high heat in non-stick large skillet (I use a non-stick wok), add onion, carrot and saute until half-tender also.  Lower heat to medium, add cream cheese and heat until melted.  Lower heat to lowest setting and add the soup, cream, half the shredded Gouda, the pepper and chicken meat.  Stir lightly to mix well.  Drain water off cauliflower when half tender and add to the skillet mixture.  Stir again.    Add the raw, chopped kale and stir one last time.  Sprinkle remaining Gouda over the top and then add the crumble topping evenly over the top.  Cover with foil and bake at 350ºfor 20 minutes.  Remove foil and bake 20 minutes longer or until topping is golden brown.

NUTRITIONAL INFO:   Makes 8 servings, each contains:

390 calories, 30.7 g fat, 8.73 g carbs, 2.55 g fiber, 6.18 g NET CARBS, 17 g protein, 539 mg sodium

Chipotle-Pork Soup

chiptle-pork-soupMan, to have so few ingredients, this soup was amazingly full-flavored!  DELICIOUS! The hubs is down in Georgetown today, so he won’t get to taste it until reheated tomorrow.  This is one of those foods that I just know is going to get even tastier upon re-heating.   I am out of Eden soy black beans, so I had to use pintos, which are much carbier.  So to lower the carb count shown below, use soy black beans with only 1 net carb per 1/2 cup rather than the pinto beans and you have a delicious, low carb soup.  The count isn’t terribly bad having used pintos, but I would have preferred to use soy black beans.    This soup is not suitable until you are farther along in your weight-loss journey.  Those still in Atkins Induction Phase need to omit the beans and add 1 c. more water, as I think you will find it too rich without the extra water).  Primal-Paleo followers will want to substitute chick peas or lentils for the beans.

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

INGREDIENTS:

10 oz. breakfast sausage

3 oz. onion, chopped

3/4 c. red bell pepper, chopped

3 c. homemade chicken broth

1 c. water

1 c. canned pinto beans, drained (can use soy black beans, chickpeas or lentils)

¼ c. cilantro, chopped (optional)

1   7-oz. can Herdez Salsa Verde  (or 1/2 c. mixture of tomatillos & mild, canned green chilies)

1 clove garlic, minced

1/3 tsp. each regular chili powder, mild Ancho chile powder and Guajillo chile powder)

Dash smoky, dried chipotle chile powder (the hottest of them all)

DIRECTIONS:  Brown sausage in medium soup pot over high heat until no longer pink.  Add onion and bell pepper.  Add chicken broth, cilantro, Herdez Salsa Verde, garlic, chile powders and beans.  When it all comes to a boil, reduce heat to a simmer and cook for about 15 minutes or until onions are tender and flavors have mellowed.  You Paleo-Primal folks will want to cook until lentils are done.  You will not need added salt in this recipe as the sausage and Herdez have plenty between the two (too much for my taste, in fact, but I’m a very light salt user.).  Serve and enjoy!

NUTRITIONAL INFO:    Makes 8 cups, each cup containing:

191 calories, 11.5 g fat, 7.36 g carbs, 1.91 g fiber, 5.45 g NET CARBS, 10.9 g protein, 589 mg sodium

Beef in Mushroom Wine Sauce

beef-in-mushroom-wine-sauce

I love to make this recipe whenever I have a sizeable portion of a very large chuck or sirloin roast leftover. It’s very tasty, rich and a great way to tenderize that meat even further.  Whenever I make a beef roast, I always save any leftover gravy or roast meat broth/drippings, no matter how little that may be.  I invariably find many uses like this recipe for using it up.  I freeze it in ½-cup and 1-cup blocks and once frozen, pop them into a gallon zip-loc bags for soups, casseroles and recipes like this one that just needs a little bit broth or gravy.  I can then thin the gravy to use as beef broth. 🙂

This delicious dish can be enjoyed by all phases of Atkins provided those still on Induction omit the red wine.  This is suitable for Keto diets, Primal and Paleo as well.

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

INGREDIENTS:

1½ c. rich beef gravy or roast drippings (or beef broth + ¼ tsp. xanthan gum (to thicken)

2  4-oz cans mushrooms, drained (liquid reserved)

2 T. tomato paste

¼ tsp. black pepper

1/8 tsp. sea salt

1½ lb. leftover cooked beef roast, sliced

¼ c. dry red wine (I used zinfandel, but any dry red will work) [omit for Induction]

VARIATION:  Add 1/2 c. chopped parsley  (I was out, or I would have used it here)

DIRECTIONS:   In a large skillet over medium heat, add the beef gravy or beef stock.  If using beef broth instead of gravy, whisk in xanthan gum to blend.  Add the tomato paste and whisk again to blend well.  Add salt and pepper and stir.  If using, add parsley and red wine.  Add beef next.  Bring to a simmer and simmer covered on LOW heat for 15 minutes.  Remove lid and simmer 5 minutes longer.  If gravy is too thick, add a bit of the mushroom liquid back to the pan; if too thin, add more xanthan gum (or your preferred thickener) in very light dustings on the surface, stirring in and allowing each addition to develop and thicken before adding more. You do NOT want to overdo xanthan gum lest the sauce get slippery in texture.  Serve at once with you favorite green vegetable or side dish.

NUTRITIONAL INFO:   Makes 4 servings, each contains:

255 calories, 6.9 g fat, 387 g carbs, 1.40 g fiber, 2.47 g NET CARBS, 40.3 g protein, 417 mg sodium