Bunless Burgers in Mushroom-Wine Sauce

Bunles Burgers in Mushroom-Wine SauceThis delicious dinner creation came about from having leftover zucchini pulp from today’s stuffed zucchini lunch.  these were delicious and so simple to make.  Ready in about 30 minutes flat with the help of my food processor.  This recipe is not suitable for induction unless you leave out the wine.  It is acceptable for other Keto diets as well as Primal-Paleo if you you sub in coconut milk for the cream.

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

INGREDIENTS:

3/4 c. zucchini, sliced

1½ lb ground beef (80% lean

2 oz. red bell pepper

1 tsp. minced dehydrated onion (or 2 oz. fresh, chopped)

1 large egg

Dash each sea salt

1/8 tsp.  coarse black pepper

3/4 c. heavy cream

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

12 large mushrooms, sliced

¼ c. parsley, chopped (or 2 tsp. dried parsley)

Light dusting or two of xanthan gum (optional for thicker sauce)

DIRECTIONS:    Place zucchini and red pepper in food processor.  Pulse 4-5 times to reduce to fine dice.  Add onion, egg, salt and pepper.  Pulse 1-2 more times times.  Add meat and process until well-blended.

Heat a large non-stick skillet over medium-high heat.  Form meat mixture into 6 patties about 5 oz. each.  Place on hot skillet and brown to golden on both sides (center will not be fully done though).  With a spatula,, remove from the pan to a plate or piece of foil.  In the oil and juices left in the pan, saute the mushrooms and the parsley just until the mushrooms are no longer opaque.  Place the meat patties back in the pan.  Add the wine and simmer 4-5 minutes.  As it simmers, scrape up the brown bits off the bottom of the pan as there’s where all the flavor is.  e gentle with the spatula so you don’t break up the meat patties.  Add cream around the meat, stir well and let simmer for and additional 5 minutes.  Thicken with xanthan gum only if desired, as the cream will thicken on its own a little bit.  Serve 1 patty with a generous spoonful of the mushroom sauce on top to each person.

NUTRITIONAL INFO:   Makes 6 servings, each contains:

436 calories, 34.7 g fat, 4.7o g carbs, 1.10 g fiber, 3.6 g NET CARBS, 22.8 g protein, 154 mg sodium

Bacon Boats

Bacon BoatsThese Bacon Boats made for a delicious and filling lunch.  As this was my entree and nothing else was served with this,  we each ate two of the filled zucchini “boats” halves.  If serving this as a side dish to a meat entree, I would use 4 smaller, 3-4″ zucchini and make 8 servings from this recipe.  This recipe is suited for those who have reached the nuts and seeds rung of the Atkins OWL (Ongoing Weight Loss) carb re-introduction ladder.  this dish would work nicely in any Keto diet and for Primal diners.  You would have to omit the cheese for Paleo adherence.

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-large 6-7″ zucchini (mine weight 270 grams each)

5 slices thick bacon, chopped (I used uncured, low-sodium)

3 T. hemp hearts

4 medium green onions, chopped

1 large egg, beaten

1 cup Monterrey Jack Cheese

1/8 tsp. coarse black pepper

VARIATIONS:   Use breakfast sausage, Italian Sausage, ground beef or ground lamb (4 oz.) in lieu of the bacon.

DIRECTIONS:  Preheat oven to 450º.  Stem and slice the zucchini lengthwise.  Scoop out the majority of the pulp, leaving only about 1/4″ on the skin.  Place the scooped out pulp in zip-loc bag and save for another use like meatloaf filler or zucchini bread/muffins.  Place in baking dish and bake for about 30 minutes at 450º to partially cook the squash.  Remove from oven and lower heat to 350º.

For the filling:  Cook the bacon over medium-high heat until lightly browned.  Remove from heat and drain off grease for another use.  When pan has cooled down, remove half the bacon for garnish.  Add the green onion, hemp hearts,  and black pepper to skillet and stir to mix.  Add the beaten egg and cheese.  Stir well to allow the cheese to begin to melt.  Add about 1/4 of the filling to each squash “boat” and top with the reserved bacon crumbles.  Pop back into 350º oven and bake for 10-15 minutes to allow the egg to cook.  Remove and serve at once.

NUTRITIONAL INFO:    Using 2 large squash, each of the four Bacon “Boat” half contains: (halve these numbers to get values for each half if you use 4 baby squash and get 8 pieces)

230 calories, 17.25 g fat, 5.85 g carbs, 2.30 g fiber, 3.35 g net carbs, 15.37 g protein, 353 mg sodium

 

Mushroom-Spinach Stuffed Chicken Breasts

Mushroom-Spinach Stuffed Chicken BreastsThis 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 and in the oven in 15 minutes and it bakes 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

 

 

 

Tamale Pie Stuffed Peppers

Tamale Pie Stuffed PeppersThis tasty version of stuffed peppers was scrumptious!  I had a can of black olives open in the fridge and 1 medium zucchini.  the hubs bought 4 beautiful peppers at the store this week so I decided to bring all that together with some ground pork and make a new stuffed pepper recipe.  This recipe is suitable for all phases of Atkins, Keto diets, and Primal Blueprint.  Omit the cheese for a Paleo version.

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 oz. onion, cut in chunks

5 oz. zucchini, cut in chunks

10 black olives

4 medium bell peppers

1 lb. lean ground pork

½ tsp. ground cumin

½ tsp. chili powder

¼ tsp. dried, seeded guajillo chile peppers (or ancho peppers)

1 Roma tomato, diced 1/2″

½ c. Monterrey Jack cheese (or mozzarella)

2 slices Cheddar cheese (or ½ c. shredded)

VARIATION:   Use ground beef instead of ground pork or a mixture of pork and breakfast sausage.  Another variation would be to use 4 ears canned baby corn instead of the zucchini, chopping in the food processor with the onion and olives, which will add a mild corn taste typical of tamale pie.  Baby corn is much lower in carbs than regular kernel corn.  You’ll need to recalculate nutritional info if you make this change, but each serving would get 1 ear and that would add 1.29 net carbs to each serving.

DIRECTIONS: Cut tops off peppers, trimming off any salvageable flesh of the pepper for future use.  Cut thin slice off bottoms of peppers ONLY IF NEEDED TO LEVEL THEM.  Place peppers standing upright in a ceramic baking dish and set aside.  Next place the first 3 ingredients into a food processor and pulse 4-5 times to chop small.  If you prefer, you can slice the olives and not process them with the zucchini.  Set this mixture aside.

Preheat oven to 350º.  Heat non-stick skillet or wok over high heat and brown pork until not pink.  Add spices and zucchini mixture from the food processor bowl.  Saute 1-2 minutes, stirring.  Add chopped tomatoes and stir.  Turn off heat and stir in the Jack cheese which will serve as a filling binder.  Fill each pepper with 1/4 of the meat mixture.  Cover pan tightly with foil and bake at 350º for 40 minutes.  Water bath isn’t needed if covered tightly.  Moisture will cook out of the peppers, zucchini and tomatoes.  Remove foil and top with the slice or shredded Cheddar.  Return to oven without foil and bake about 8-10 or just until cheddar is melted.  Serve and enjoy!

NUTRITIONAL INFO:   Makes 4 servings, each pepper contains:

417 calories, 31 g fat, 10.15 g carbs, 3.27 g fiber, 6.88 g NET CARBS, 25 g protein, 350 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

 

Pork & Chorizo Bake

Pork & Chorizo BakeYou know me, I just love Mexican foods.  I especially love the spice blend typically used in chorizo.  My husband and I always find chorizo to be heavy-tasting if too much is used in a recipe.  I got just the right amount in this new dinner creation.  Man, was this dish ever quick and easy to put together!  We were eating in in under an hour start to finish. This recipe is suitable for all phases of Atkins, Keto diets, and Primal followers.  Omit the cheese if following a Paleo regimen.

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. ground pork

3 oz. chorizo sausage

3 oz. onion, chopped

1 poblano pepper, cut in 3/4″ pieces

1 c. diced tomatoes (I used canned, no-salt, well-drained)

½ tsp. ground cumin

¼ tsp. smoked chipotle chili powder  (regular chili powder will do, but not quite as good)

¼ c. chopped cilantro (optional)

16 pitted black olives (sliced or whole)

1 c. shredded colby-jack cheese

DIRECTIONS:  Preheat oven to 350º.  Brown the pork and chorizo together over medium-high heat in a non-stick skillet.  Add pepper chunks and onion.  Saute, stirring constantly until they are tender.  Spoon or drain off as much grease as you can.  Add all remaining ingredients but the cheese and lower heat to medium low.  Cook, stirring often for a few more minutes.  Spoon meat mixture into a baking dish and top with shredded cheese.  Cover loosely with foil and bake at 350º for 20 minutes.  Remove from oven and serve with a guacamole salad, as the two go SO VERY WELL together.

NUTRITIONAL INFO:   Makes 4 generous servings, each contains:

530 calories

43 g fat

6.40 g carbs, 1.52 g fiber, 4.88 g NET CARBS

29.2 g protein

558 mg sodium

Creamy Chicken Cabbage Casserole

y to make with

Creamy Chicken Cabbage Casserole

My husband isn’t crazy about cooked cabbage, but he actually likes this dish.  The low-carb mushroom soup, onion and bacon tone the cabbage down.  Dishes like this one are so simple to make when you can whip up this soup in the blender and have it ready to go.  This dish is OK for Induction and most Keto diets.

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

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

INGREDIENTS:

4 boneless chicken breasts

5 thick slices of bacon (can be omitted from this recipe if desired)

4 oz. chopped yellow onion

1/2 recipe (about 1½ c.) Jen Eloff’s homemade Condensed Cream of Mushroom Soup

20 oz. coarsely chopped green cabbage (1″-2″ chunks)

¼ tsp. salt

¼ tsp. black pepper

VARIATION:   This is excellent made with pork chops instead of chicken.  Another nice variation is to add a few pieces of chopped broccoli.

DIRECTIONS:  Chop bacon into ½” pieces.  Brown in skillet.  Then add the onion and saute until onion begins to soften.  Add cabbage and continue to saute 2 minutes only.   Add mushroom soup and stir to mix all ingredients.  Pour into glass casserole dish greased with bacon grease.  Wipe out skillet with paper towel and rub with dab (really minimal) bacon grease.  Sear meat on both sides and then place the pieces atop cabbage.  Bake at 350º for 40 minutes.

NUTRITIONAL INFO: Serves 4, each serving containing:

408 calories

24 g  fat

12.22 g  carbs, 4.07 g  fiber, 8.15 g  NET CARBS

786 mg. sodium

34.4 g  protein

Steak and Onion Wrap

Steak & Onion WrapsWhen I was growing up, whenever there was steak leftover, we could count on these the next day at lunch.  I considered this quite a treat, too!  Of course, back then, before anyone ever hardly heard of low-carbing, she served these on a good piece of French bread.  How I loved these sandwiches then and still make them today.  Just this week in fact.  My recent ultra low-carb tortilla recipe discovery at Low Carb Maven’s site makes these not only possible, but low-carb to boot!  They came out quite good!  You could use any low-carb tortilla, but the carb count will go up accordingly.  I just recently discovered that HEB grocery here in Texas makes their Carb Sense tortillas with only a 3 net carb count!  And they are as good as any of the 4 NC tortillas out there!  These wraps are suitable for all phases of Atkins, Keto diets, Primal and Paleo as well.

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

INGREDIENTS:

ultra low-carb tortillas

10 oz. leftover steak, sliced thinly  (I have done these with only 8 oz.)

3 oz. slivered onion

1 T. bacon grease

Salt and pepper

VARIATION:   Add 1 slice of cooked bacon to each wrap.  Mmmm.

DIRECTIONS:    Make the tortillas by the linked recipe above.  Set them aside to cool down.  Next, heat the bacon grease over high heat in a non-stick skillet.  Add onion and saute to slightly brown.  You want the edges browned and the onion to have begun caramelizing.  Add the steak, dash of salt and black pepper and saute just until the steak is no longer pink and slightly browned.  Dip 1/4 of the mixture onto each of the tortillas, fold and serve at once.  ENJOY!

NUTRITIONAL INFO:    Makes 4 wraps, each contains:

385 calories

25 g fat

2.15 g carbs, 1.05 g fiber, 1.10 g NET CARBS

34 g protein

665 mg sodium

Middle Eastern Cornish Hens

Middle Eastern Cornish HensUp until now, I have only used my Baharat spice in braised chicken dishes, braised beef and braised lamb.  Tonight for dinner, I decided to cook my Cornish game hens using this popular allspice/cinnamon blend.  did these ever come out tasty!   I ashamedly admit we ate every morsel, skin and all.  If you can’t get Aleppo Pepper (I order mine from Penzey’s Spices on-line), you cana substitute dried Mexican ancho peppers.  This recipe is suitable for all phases of Atkins, Keto diets, Primal and Paleo as well.

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

INGREDIENTS:

2    1-1¼ pound Cornish game hens

4 T. unsalted butter  (use less if you need to cut calories)

1 tsp. my homemade Baharat Spice Blend

½ tsp. Aleppo pepper  (or dried ancho pepper)

1/4 tsp. onion powder

Optional:  1/2 tsp. sumac (if available)

DIRECTIONS:  Preheat oven to 350º.  Melt the butter in a saucer in the microwave.  Stir in the spices to mix well.  Split the hens in half up the back bone with a knife or kitchen shears.  This technique is referred t as spatchcocking or butterflying the bird.   Place the hens, pressed down and spread out on a baking rack that is set down into a baking/broiler pan.  Using a brush, baste the hens well with the spice-butter mixture.  Pop pan into 350º oven and bake for 1 hour.  Turn up oven to 375º and continue to roast for about 10-15 more minutes to brown the skin.   Watch them as ovens can vary.  When a meat thermometer poked in the center of the breast meat reads 165º they should be properly cooked.  Remove from oven and serve 1/2 hen to each person (men may want a whole bird).  This should pair nicely with any side dishes you like.  I served it with a saute of spinach and Kale and my Iranian Mint Cucumber Salad.

NUTRITIONAL INFO:   Makes 4 servings (½ hen per person), each contains:

501 calories

39.3 g fat

0.62 g carbs, 2.50 g fiber, 2.12 g NET CARBS

34.1 g protein

347 mg sodium  (in the chicken skin)

Meatza Meatza® Breakfast Burrito

Meatza Meatza®Breakfast Burrito

I have been wanting to try my grass-fed beef supplier’s cured beef bacon one time as I’ve never eaten it before.  Got some this week and the verdict is still out for me.  The hubs likes it.  It was better today in this new burrito recipe than straight with eggs in my opinion, but still a little heavy for me.  I think I lean more toward conventional pork bacon myself.  The beef bacon is very lean and not quite as salty as regular bacon though, at least my supplier’s make of it is less salty.  It appears to be make from the lean end of brisket, so it is very lean indeed.  Here’s a photo of what it looks like if you’ve never had it:  Beef BaconI was NOT wanting eggs today, so we didn’t put any into these burritos, but you certainly can put a scrambled egg into each one and I believe that would be even better than mine above.🙂

I have found that HEB grocery stores here in Texas have a whole-wheat Carb Sense tortilla that only has 3 net carbs (lower than the Mission or LaTortilla Factory with I believe have 4 carbs each).  Numbers below are calculated using the HEB 3 g. carb tortillas.    These are suitable for Phase 2 Atkins and other Keto diets if you can fit the carbs into your daily limits.

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  oz. bulk pork breakfast sausage, formed into elongated shape

1  slice lean beef bacon

3 T. shredded Cheddar cheese

1  HEB Carb Sense brand whole wheat flour tortilla (3 g NC)

OPTIONAL:  Add an egg scrambles in 1 pat butter

VARIATION:   Add 1 T. your favorite salsa and/or a pinch of fresh chopped cilantro

DIRECTIONS:  Preheat oven to 325º.  Shape the pork sausage into an elongated shape.  Brown it and the beef bacon in a skillet or on a griddle.  Remove from heat.  Lightly oil a baking pan.  Place a tortilla on the pan.  Lift sausage and place on one half of the tortilla.  Top with the beef bacon and sprinkle on the cheese.  If using, add the scrambled egg last.  Fold other half of tortilla over all and press down.  Cover pan with loose foil and pop into 325º oven for 10-15 minutes to melt the cheese.  Serve at once.

NUTRITIONAL INFO:  Makes 1 burrito which contains:

327 calories (435 if scrambled egg added)

22 g. fat (31 if egg added)

14.2 g carbs, 10 g fiber, 4.2 g NET CARBS (4.6 NC if egg added)

17.6 g protein

792 mg sodium

Chicken Roasted Asparagus Pizza Alfredo

Chicken-Roasted Asparagus Pizza Alfredo

Please forgive my slightly out-of-focus photo, but I’m still wearing a brace on my broken wrist and it is still hurting and shaky at times. :)  My husband just LOVED this new pizza I made tonight from two pieces of leftover baked chicken. I liked it, too, but felt the asparagus was lost among the other flavors.  The hubs didn’t think so, but he’s particularly fond of roasted asparagus anytime, anyway.  :)  This recipe makes a 12″ pizza, so if you need a larger one for your family, you might want to increase the ingredients accordingly.  I would think 1½ recipes would make a 16″ pizza.  Two slices filled both of us up nicely (served a green salad with it) and there are two slices left for a snack or lunch one day.  This recipe is suitable for Phase 2 (OWL Ongoing Weight Loss) Atkins and most Keto diets.

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

INGREDIENTS:

1 recipe Peggy’s Pizza Crust

Light sprinkle of Italian Seasoning

15 small, fresh asparagus spears

1 T. olive oil

Dash salt and pepper

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

1 c. shredded Mozzarella cheese

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

1 oz. slivered red bell pepper

1 small can (6.5 oz) sliced mushrooms, drained

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

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

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

NUTRITIONAL INFO:   Makes 6 large slices, each contains:

356 calories

27.28 g fat

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

24.7 g protein

685 mg sodium  (less if you use less mozzarella)

 

Indian Baked Chicken

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

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

INGREDIENTS:

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

2 chicken legs (with thigh attached), cut apart

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

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

¼ tsp. turmeric

1 large clove garlic, minced

1 tsp. ginger root, peeled, minced

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

Juice of ½ lime

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

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

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

465 calories

28.3 g fat

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

47.4 g protein

694 mg sodium

 

 

Hasselback Chicken Breast in Pesto Cream

Hasselback Chicken Breast in Pesto Cream

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

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

INGREDIENTS:

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

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

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

5 T. heavy cream (whipping cream)

3 T. additional heavy cream for final sauce

1 Roma tomato, cut crosswise into 6 slices

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

Sprinkle of Italian Seasonings (optional)

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

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

NUTRITIONAL INFO:   Makes 2 adult servings, each contains:

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

57.8 g fat (cut cheese to lower)

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

64 g protein

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

 

Chinese Beef and Celery

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

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

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

INGREDIENTS:

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

1/4 tsp. baking soda

2 T. water

1 T. low-sodium soy sauce

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

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

4 oz. onion, sliced in thin wedges

3 stalks celery, sliced on the diagonal

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

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

2 large cloves garlic, minced

1 tsp. fresh ginger root, minced

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

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

2 T. more low-sodium soy sauce

1 T. homemade Hoisin Sauce

OPTIONAL:  light dusting of xanthan gum to thicken if desired

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

NUTRITIONAL INFO:   Makes 5 servings, each contains:

331.4 calories

20.96 g fat

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

26.6 g protein

519 mg sodium

 

 

Roasted Poblano & Cheese-Stuffed Meat Roll

Poblano-Cheese Stuffed Meat Roll

A Mexican version of a stuffed meatloaf!

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

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

INGREDIENTS:

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

1 lb. ground pork

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

2     5-6″ poblano pepper, roasted

4 oz. onion, chopped

4 tsp. bacon grease or oil of your choice

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

1/4 tsp. sea salt

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

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

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

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

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

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

435 calories

34.6 g fat

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

27.4 g protein

293 mg sodium

 

 

 

Spaghetti Sauce Bolognese

Spaghetti Bolognese

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

This is the spaghetti sauce I have been cooking for nearly 50 years and my mother for probably that long before me. 🙂 Haven’t found one I like better.  I usually double or triple the recipe and freeze some for convenience.  This recipe is acceptable for all phases of Atkins, Keto diets, Primal-Paleo as well.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try. Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (also available individually) from Amazon or here: http://amongfriends.us/order.phpDISCLAIMER: By personal choice, I do not get paid for this book promotion or for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS:

1 ½ lb. lean ground beef

½ c. green pepper chopped

½ c. parsley chopped

1 c. celery chopped

6 garlic cloves minced

6 oz. yellow onion chopped

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

1   small (8 oz.) can tomato paste

½ tsp. salt

1/4 tsp. black pepper

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

1 T. dried crushed oregano

1 bay leaf

1 T. fresh rosemary (or ½ tsp. dried)

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

½ tsp. fennel seed, crushed

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

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

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

295.3 calories

20.75 g  fat

13.18 g  carbs, 4.48  g  fiber, 8.7 NET CARBS

18.3 g  protein

116 mg. sodium

Bacon “Risotto”

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

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

INGREDIENTS:

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

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

1 c. green onion, chopped

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

1 oz. cream cheese

3/4 c. shredded Parmesan Cheese

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

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

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

NUTRITIONAL INFO:    Makes 5 servings, each contains:

194 calories

14 g fat

8.44 g carbs, 3.40 g fiber, 5.04 g NET CARBS

10.8 g protein

426 mg sodium

 

Montreal-Chipotle Pulled Pork

Montreal-Chipotle Pulled Pork

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

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

INGREDIENTS:

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

Sea Salt and black pepper

1 tsp. my Homemade Montreal Steak Seasoning

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

DIRECTIONS:  Preheat oven to 325º.  Place pork roast skin/fatty-side up in a 9×13 baking pan.  Coat all surfaces with Black pepper, 1 tsp. Montreal Spice Blend, and I use Pink Himalayan Sea Salt.  Cover pan tightly with foil.   Pop into 350º oven and bake for 30 minutes to allow it to heat to the center.  Reduce oven to 250º and continue slow baking (for an 8-9# bone-in roast) for about 5 hours. This could be done in a slow-cooker, but I’m not experienced with them, so check for a slow-cooker recipe on-line for guidelines for a 9# roast for setting and time.

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

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

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

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

350 calories

28.1 g fat

0.90 g carbs, 0.30 g fiber, 0.60 g NET CARBS

23 g protein

87 mg sodium

Chicken Lasagna Strips

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

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

INGREDIENTS:  

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

1½ chicken breast, boneless, skinless

1/3 c. ricotta cheese

1 c. shredded mozzarella cheese

3/4 c. shredded Parmesan cheese

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

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

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

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

130 calories

6.78 g fat

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

13.9 g protein

315 mg sodium

Cheesy Crawfish Casserole

 

Cheesy Crawfish Casserole

This was a quick and delicious way to put crawfish together for a casserole dinner.  My husband loves casserole.  You know me……always looking for easy.  It’s cheesy, buttery and full of good veggie nutrition as well.  If your family loves seafood, give this a try!  It’s sure to please. 🙂   You can substitute shrimp in this recipe if you prefer.  This recipe is suitable for all phases of Atkins.

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

INGREDIENTS: 

½   medium (5-6″ head cauliflower, cooked

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

4 T. unsalted butter

1 stalk celery, chopped

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

2 oz. onion, chopped

1 clove garlic, minced

½ c. chopped green onion

¼ c. chopped parsley

½ tsp. my Cajun Seafood Spice Blend

1/8 tsp. cayenne (optional)

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

1 c. shredded Cheddar cheese

1 c. shredded Monterrey Jack Cheese

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

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

NUTRITIONAL INFO:   Makes 6 servings, each contains:

296 calories

20.7 g fat

7.16 g carbs, 2.0 g fiber, 5.16 g NET CARBS

21.1 g protein

509 mg sodium

Escarole Sausage Soup

Click to enlarge

        Shown with my Flax-Whey Protein Bread

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

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

INGREDIENTS:

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

2 T. extra virgin olive oil

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

4 c. water

7 oz. escarole, chopped, 1″ pieces

Curly Escarole

3 oz. onion, sliced

½ c. parsley, chopped

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

1 large clove garlic, minced

Pinch oregano

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

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

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

199 calories

15.24 g  fat

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

9.9 g  protein

325 mg sodium

Grilled Sriracha-Butter Burgers

Click to enlarge

Shown on my Gluten-Free bun (link below)

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

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

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

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

INGREDIENTS:

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

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

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

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

¼ tsp. onion powder

¼ tsp. garlic powder

VARIATION:  Use ground lamb instead of beef

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

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

297 calories

24.7 g  fat

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

20 g  protein

247 mg sodium

Meatza “Donuts”

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

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

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

INGREDIENTS:

1 lb. lean ground pork

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

1/2 tsp. fennel seed, crushed

¼ tsp. oregano

1 T. parsley, chopped

3/4 c. shredded mozzarella cheese

½ c. grated Parmesan cheese

3 T. thin slivers green bell pepper

12 black olives, sliced into 3-4 slices

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

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

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

144 calories

11 g fat

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

9.9 g protein

158 mg sodium

Pork Chops in Mushroom-Tomato Cream

Pork Chops in Tomato-Mushroom Cream

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

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

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

INGREDIENTS:

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

3 tsp. bacon grease for frying

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

½ c. water (or pork or chicken broth)

¼ c. heavy cream

1/3 c. chopped parsley

1 6-oz can sliced mushrooms, with their juice

10 cherry or San Marzano tiny tomatoes, cut in halves

Dash sea salt

1/8 tsp. coarse black pepper

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

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

448 calories

28 g fat

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

40.99 g protein

432 mg sodium

Pork Roll-Ups

Pork Roll-ups

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

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

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

INGREDIENTS:

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

4 oz. Monterrey Jack cheese

1 link smoked sausage

2 T. grated Parmesan cheese

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

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

Dash black pepper

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

NUTRITIONAL INFO: Makes 4 servings, each contains:

389 calories

27.9 g  fat

2.2 g  carbs, 0.6 g  fiber, 1.6 NET CARBS

33 g  protein

339 mg sodium

Brats with Purple Cabbage

Brats with Purple Cabbage

I’ve made this dish for years, but I have always made it with regular smoked sausage.  Thought I’d try it with brats this time.  Good decision!  It was quick, simple and very tasty.  The caraway seed is optional, but adds a lot to the overall flavor of this delicious dinner dish.  This pairs nicely with my cool, Mint Cucumber Salad. If I have a salad, one serving fills me right up because I find brats to be quite rich.  The hubs eats 2 links however. ;)  This recipe is suitable for all phases of Atkins, Keto diets, Primal and Paleo as well.

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

IMG_5256

Still on the stove

VARIATION:  Substitute your favorite smoked sausage for the brats.

INGREDIENTS:

12 oz. beef brats (4 links)

1 T. + 1 tsp. bacon grease

4 c. purple cabbage, cut up coarsely

3 oz. onion, slivered thin

½ tsp. caraway seed

¼ tsp. coarse black pepper

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

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

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

354 calories

28.5 g fat

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

14.5 g protein

802 mg sodium (all from the brats, unfortunately)

Chicken Breast in Shawarma Cream Sauce

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

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

INGREDIENTS: 

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

2 T. unsalted butter

Dash each coarse black pepper and sea salt

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

1/3  c. homemade mayonnaise

½ tsp. my Shawarma Spice Blend

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

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

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

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

385 calories

31 g fat

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

26 g protein

374 mg sodium

 

Cream of Broccoli Soup

Cream of Broccoli soup

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

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

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

INGREDIENTS:

20-oz. head of broccoli, cut into chunks

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

¼ tsp. coarsely black pepper

½ tsp. onion powder

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

1 c. whipping cream

VARIATION:  Add 2 tsp. Sriracha chili sauce

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

NUTRITIONAL INFO:    Makes 6 large servings, each contains:

315 calories

26.4 g  fat

9.96 carbs, 2.49 g  fiber, 7.48 g  NET CARBS

11.86 g  protein

500 mg sodium (from all that cheese)

 

 

Beef Oxtail Stew

Beef Oxtail Stew

Shown in cooking pot before thickening

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

Many add carrots and or rutabaga (potatoes if not low-carbing) to the pot, but I like to add mushrooms, celery and onion only, making this almost like Boeuf Bourguignon.  This delicious recipe is acceptable for all phases of Atkins, Keto diets and Primal-Paleo as well.

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

INGREDIENTS:

2 T. oil of your choosing

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

2 oz. onion, cut in large chunks

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

1 fresh large mushrooms

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

3 small bay leaves

½ tsp. dried thyme leaves

4 cloves garlic, peeled and chopped

¼ tsp. sea salt

½ tsp. black pepper

2 c. homemade chicken stock

water just to cover pot contents by ½”

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

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

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

22.8 g fat

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

32 g protein

210 mg sodium

Crunchy Parmesan-Boursin Chicken Filets

Crunchy Parmesan-Boursin Chicken

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

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

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

INGREDIENTS:

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

4 T. my homemade Shawarma Mayonnaise

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

1 oz. pork rinds

½ c. parsley, chopped

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

¼ c. Parmesan cheese (any variety will work)

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

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

NUTRITIONAL INFO:     Makes 4 servings, each contains:

500 calories

29.3 g fat

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

59.5 g protein

975 mg sodium

Salisbury Steak

Click to enlarge

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

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

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

More delicious, quick low-carb meal ideas can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of over 1400 delicious recipes in all 5 volumes (also available individually).  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! Amazon or: http://amongfriends.us/order.php

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

INGREDIENTS:

IMG_5209

Before adding cream.

½ lb. ground beef

½ lb. ground pork (or more ground beef)

2 T. finely minced yellow onion

1 T. chopped parsley

1 beaten egg

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

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

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

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

1 T. olive oil

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

Dash each celery seed, onion powder, black pepper

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

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

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

451.75 Calories

34.28 g  fat

2 g  carbs, 0.25 g fiber, 1.83 NET CARBS

31.23  g  protein

3 g   alcohol

Beef & Bacon Stuffed Squash

Beef-Stuffed Spaghetti Squash

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

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

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

INGREDIENTS: 

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

2 slices thick bacon, chopped coarsely

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

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

2 large green onions, chopped

2 oz. (4 T.) cream cheese

¼ c. shredded mozzarella cheese

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

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

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

NUTRITIONAL INFO:   Makes 2 adult servings, each contains:

627 calories

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

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

46.2 g protein

1100 mg sodium

3-Cheese Fish Florentine

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

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

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

INGREDIENTS:

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

½ c. ricotta cheese

½ c. shredded mozzarella cheese

1 small clove garlic, minced

½ tsp. No-Salt Lemon Pepper by Victoria Gourmet

1 c. frozen chopped spinach, cooked, drained well

2 T. grated Parmesan cheese

3 cherry tomatoes, halved

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

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

NUTRITIONAL INFO:    Makes 2 servings, each contains:

335 calories

17.5 g fat

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

38.5 g protein

620 mg sodium

Iranian Sabzi Wraps

Iranian Sabzi Wraps

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

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

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

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

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

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

INGREDIENTS:

1½ c. parsley, chopped

½ c. spearmint, chopped

1 large green onion, chopped

2 sprigs cilantro, chopped

¼ c. chickpea flour

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

2 T. tap water

1 clove garlic, minced

3 T. hemp hearts

1 T. fresh lemon juice

2 T. olive oil

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

1-2 small slices tomato for each wrap

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

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

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

216.3 calories

13.0 g fat

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

15.2 g protein

315 mg sodium

Sriracha Brisket with Pepperoncini

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

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

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

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

INGREDIENTS: 

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

1½ oz. onion, sliced

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

2 tsp. Sriracha sauce

¼ tsp. coarse black pepper

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

2 sprigs parsley, chopped

4 T. (½ stick) unsalted butter

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

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

470 calories

31.43 g fat

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

43 g protein

155 mg sodium

 

Topless Tamale Pie

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

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

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

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

INGREDIENTS:

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

2 oz. chopped onion

1 jalapeno, seeded and chopped

½ tsp. chili powder

1 tsp. ground cumin

½ tsp. granulated or garlic powder

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

2.25 oz. can sliced black olives

4 slices American Deluxe cheese

1/3 cup shredded cheddar cheese

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

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

NUTRITIONAL INFO:    Makes 4 servings.  Each serving contains:

493 calories

31.5 g fat

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

39.8 g protein

882 mg sodium

 

Chicken & Italian Sausage on Zoodles

Chicken & Italian Sausage on Zoodles

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

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

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

INGREDIENTS:

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

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

2 T. total olive oil

4 T. total butter (or ghee)

1 link Italian sausage, casing removed & cut into chunks

2 oz. onion, chopped

2 cloves garlic, minced

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

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

Several shakes coarse black pepper

Dash salt

½ c. heavy cream

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

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

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

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

NUTRITIONAL INFO:   Makes 4 servings, each contains:

531 calories

39 g fat

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

38.1 g protein

703 mg sodium

 

Indian Muthi Kebabs

Indian Muthi Kebabs

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

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

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

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

Click to enlarge

Shown in the traditional shape

INGREDIENTS:

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

4 oz. onion, minced fine

2-3 T. cilantro, chopped

1 jalapeno pepper, seeded and chopped fine

½ tsp. ginger root, minced

1 tsp. Garam Masala

¼ tsp. turmeric

¼ tsp. salt

1 small egg, beaten

Dash black pepper and cayenne pepper

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

NUTRITIONAL INFO:   Makes 8 patties, each contains:

237.6 calories

15.2 g  fat

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

22.5 g  protein

418 mg sodium

 

Chicken-Squash-Poblano Casserole

Chicken-Squash-Poblano Casserole (2)

Just in time for Cinco de Mayo!  This simple and tasty casserole is pretty quick to prepare and get into the oven on a week night.  It could even be prepared ahead, frozen and just topped with the cheese and baked the day of serving.  This recipe is suitable for all phases of Atkins, Keto diets, and Primal if you eat a little cheese (although there’s not that much of it in this recipe).

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

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

INGREDIENTS:

2 T. coconut oil or oil of choice

12 oz. boneless, skinless chicken, cut bite-size

Calaba Squash

Calaba or Mexican Zucchini

4 c. diced Mexican zucchini (shown right, or use regular zucchini)

2 oz. onion, chopped

1½   5″ poblano peppers (or 2 small ones)

¼ canned diced tomatoes (solids only)

¼ c. heavy cream

2 oz. cream cheese

1/8 tsp. regular chili powder

1/8 tsp. chipotle chile powder (or 1/8 tsp. more regular chili powder if unavailable)

1 clove garlic, minced

½ c. homemade chicken broth

2 oz. Monterrey Jack cheese (or mild Cheddar)

DIRECTIONS:   Seed and stem the poblano peppers.  Cut one in half and reserve half for another recipe.  Cut the whole one in half.  Lay the 3 pieces in a baking pan and roast at 400º until browning.  Turn them over and roast until other side is browning. Remove from oven.  When able to handle, peel the papery skin off them and chop.  Lower heat to 350º.

While the poblano peppers are roasting, cut up the chicken, squash and onion.  Heat oil over high heat in a large non-stick skillet or wok.  Saute chicken until opaque and starting to brown.  Add onion and squash to the pan.  Saute, stirring constantly until they are about half done.   Add the garlic, spices and stir.  Lower heat to medium and add cream cheese, stirring until it is melted and evenly distributed in the mixture.  Add tomatoes and chicken broth.  Add the diced poblano peppers and stir.  Lastly, add the cream, stirring in well and turn off heat.

You can bake this dish in the same skillet if just serving family or transfer to a lightly greased attractive baking dish for more formal service.  Sprinkle the Jack cheese down the middle and pop into 350º oven.  Bake for 20-30 minutes or until bubbling on the edges.  Remove from oven and serve with a nice guacamole salad or veggie of your choice.

NUTRITIONAL INFO:  Makes 4 servings, each contains:

291 calories

19.45 g fat

10.87 g carbs, 3.25 g fiber, 7.62 g NET CARBS

18.55 g protein

250 mg sodium

 

Beef & Turnip “Hash”

Beef Hash Yet again my husband, the walking paradox, demonstrated tonight I don’t think he knows WHAT he likes and doesn’t like when it comes to food.  He always tells me he hates turnips.  When we used to belong to a vegetable coop in Galveston, he said “I hope nobody buys carrots when it’s their turn to be buyer.  And don’t YOU bring a case of them home either!”

Well, I whipped up a batch of hash for dinner tonight from leftover beef brisket  and 3 small turnips I had in the fridge and it was so good, he PIGGED OUT on this stuff!  He ate two big helpings!  And he knew it was turnips!  I had forewarned him he might prefer to make himself a sandwich for dinner as he probably wasn’t going to like the dinner I prepared, seeing as it had turnip in it.

I have to say, the turnips almost tasted exactly like potatoes in this to me.  Just slightly sweet, but that may have been my caramelized onion and not the turnips at all. :)  I added the slice of bacon for added flavor, as that’s not enough to make this a high-sodium dinner.  I really have to watch my sodium intake as I’m quite sensitive to it.  Of course, you can add more bacon if you wish.  Cut back on the added bacon grease if you do.

This delicious dish is suitable for all phases of Atkins, Keto diets, Primal and Paleo as well.

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

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

INGREDIENTS:

1 thick (or 2 thin) slice bacon, coarsely cut up

2 T. bacon grease (omit if using extra bacon)

8 oz. leftover beef roast, cut in ½” cubes (with leftover gravy if any. I had just 1/4 cup)

3 small turnips (about 6 oz.), peeled, cut in ½” cubes

3 oz. onion, chopped

½ bouillon cube dissolved in ½ c. water if you have no gravy or not enough.

Pinch of coarse black pepper

DIRECTIONS:  Chop meat, turnips and onion on cutting board and set aside.   Place chopped bacon in non-stick pan and begin to fry to a half-cooked stage on high heat.  Add the bacon grease when the bacon is half done.  Add the turnips and stir-fry until they begin to brown.  Add diced roast and onion last and saute until all is browning and getting pretty much done.   You want ½-3/4 c. gravy/broth total.  When hash is nearly done, lower heat to medium-high and add about 1/3 of the gravy/broth mixture to the pan.    Simmer turning often until that has nearly evaporated. Add another 1/3 of the gravy/broth mixture and again simmer and turn hash until most of it has evaporated.  Add the last of the liquid mixture only if you feel the hash needs further cooking.  All should be fully cooked through and the flavors well co-mingled.  Sprinkle with coarse black pepper and serve at once with your favorite green side dish.  I served mine with a small spinach salad.

NUTRITIONAL INFO:   Makes 4 servings, each contains:  (using 1 slice bacon)

283 calories

21 g fat

4.45 g carbs, 1.0 g fiber, 3.45 g NET CARBS

17.5 g protein

130 mg sodium

 

Calico Cabbage

Calico Sausage

This scrumptious cabbage creation will really surprise you.  It was 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

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

INGREDIENTS:

4 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

 

 

Chicken in Chipotle Sauce

Chicken in Chipotle SauceThis delicious and very simple-to-put-together dish is full of Mexican flavors and is sure to please your family.  It has both dried chipotle chili powder and a smoked chipotle pepper canned in adobo sauce.  I don’t like my food to spicy hot, so this is not as hot as some people like their Mexican food.  Increase the chili powder or add 1 tsp. of the adobo sauce if you like things spicier.  I highly recommend using a non-stick skillet to sear the chicken, as the skin on mine was inclined to stick to my regular stainless steel pan.  This dish is suitable for all phases of Atkins and Keto diets.  Primal and Paleo followers can enjoy this if you use coconut cream for the sour cream.

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

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

INGREDIENTS:

3 T. palm shortening or oil of your choice

2 chicken thighs

2 chicken drumsticks

1 small chicken breast, cut in half

1 c. chicken broth (I use homemade)

1 clove garlic, minced

½ c. canned diced tomatoes

¼ tsp. chipotle smoked chili powder

¼ tsp. regular chili powder

Dash salt

½ c. sour cream

1 small chipotle pepper (1½” long), seeded and minced fine

¼ c. chopped cilantro

1/8 tsp. xanthan gum

VARIATION:  Add shredded cheese of your choice 10 minutes before removing from oven. Cheese is not included in numbers below.

DIRECTIONS:  Heat oil over high heat.  Sear chicken on both sides to a golden color.  Chicken will not be done inside, however.  Remove chicken to a temporary plate.

Preheat oven to 350º.  Add chicken broth to the skillet and lower heat to medium.  De-glaze the pan of any brown bits from the chicken.  Add garlic, tomatoes, seasonings, sour cream and minced chipotle whole pepper.  Stir in sour cream until well-blended in the mixture.  Whisk in the xanthan gum so it will thicken during baking. Add cilantro last if using (I actually had every intention of using some, but completely forgot it until we were in the middle of eating dinner).  Place chicken pieces back in the pan, skin side up.  Pop into a 350º oven for 30-40 minutes.  It should slightly thicken during baking.  Serve with a nice guacamole salad or other favorite side.

NUTRITIONAL INFO:  Makes 3 servings, each contains approximately (depending on pieces eaten):

457 calories

34.76 g fat

3.56 g carbs, 0.46 g fiber, 2.10 g NET CARBS

30.76 g protein

5.93 g sodium

Chicken Pot Pie

chickenpotpie

You can recreate a popular comfort food in low-carb version with this recipe.  This recipe will amaze you.  I’ve made it numerous times now and it’s consistently tasty and reminiscent of the little frozen pies I was raised on.   The crust is fantastic!on this meat pie.  It would also be good for making sweet empanadas with their fruit or traditional sweet potato fillings.  This recipe is not suitable for Induction and should not be eaten until the grains rung of OWL.  Substituting daikon white radish for the rutabaga will cut the carbs a bit on this dish.  You can also substitute half a recipe of my homemade low-carb Condensed Cream of Chicken Soup in place of the broth, cream and xanthan gum listed if you have that made up.

VARIATIONS:  Instead of chicken, use turkey.  Instead of chicken use 1 6.5 oz. pouch tuna instead of the chicken.

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

DISCLAIMER: By personal choice, I do not 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

CRUST:

2/3 c. CarbQuick bake mix (use Jennifer Eloff’s Gluten-Free Bake Mix for gluten-free)

1/3 c. golden flax meal

1/3 c. oat fiber (or 1/3 c. more of Jennifer’s gluten-free mix)

Pinch salt

2 T. cold butter

1 egg

3 T. cream

FILLING:

12 oz. cooked chicken meat, chopped (or turkey)

6 oz. diced rutabaga (use daikon radish or turnips for lower carbs)

3 oz. diced carrot (use less or omit for lower carbs)

1 oz. chopped leeks (or 1 green onion)

3 oz. frozen green peas (use frozen green beans to lower carbs)

1 c. cream

2 c. low sodium chicken broth

1/2 tsp. xanthan gum

1-3 drops yellow food coloring

pinch salt and pepper

DIRECTIONS: Preheat oven to 350º. In a small saucepan, boil diced rutabaga, carrot, leeks and peas (beans) in water until just tender.  Drain and pour into large bowl and set aside.  In another bowl, mix all dry crust ingredients together.  Using a pastry cutter or fork, cut in cold butter until the mixture resembles coarse cornmeal.  Add beaten egg and cream and mix well.  Using hand, knead into a ball of dough and place on plastic wrap.  Place another piece of plastic on top and with a rolling pin, roll dough to slightly larger than the size of pan you are using.  I use an 8″ square Pyrex glass dish that is greased with butter. Let rolled dough set while you mix the filling.

Placed chopped turkey into the large bowl where you placed the veggies. Stir in chicken broth, cream, xanthan gum,  food coloring, and salt and pepper.  Pour filling into butter-greased pan.  Now pull the top plastic off the rolled crust.  Grabbing the bottom plastic, pick up the crust at the midpoint (plastic and all), let it fold gently in the middle and place the fold at the pan midpoint.  Gently lift the other half of the dough over onto the pie and remove the plastic carefully.  Finish by folding the excess crust edges inside the pan rim and crimp decoratively if you wish.  Poke 3-4 holes in the top of the crust with a fork and bake in a 350º oven for about 30-35 minutes or until crust is nicely browned.

NUTRITIONAL INFO: Makes 4 servings, each contains:

442 calories

28.2 g  fat

30.2 g  carbs, 19.55 g  fiber, 10.65 g  NET CARBS (around 8.0 carbs if using grean beans)

36 g protein

510 mg sodium

Chicken Florentine

Chicken Florentine

This has become one of the most popular recipes on my website.  Sometimes we food bloggers get so wrapped up in creating new dishes, we can easily get lost in that quest and forget some of the old favorites.  I like to revisit this dish occasionally.

This recipe takes a mere 20-30 minutes to pull together.  It’s amazingly tasty and worth every one of those minutes.  So attractive on the platter, too!  And better yet, it’s Induction friendly!  The creamy spinach-mushroom topping compliments the seared chicken so nicely and is also good on seared salmon!  If in Atkins OWL Phase 2, adding 2 T. white wine to the spinach mixture is very, very good! 🙂 Who says low-carb eating is boring?

Visit a team of chefs and creative cooks that will dispel that notion in no time!  Low Carbing Among Friends shows you through photographs a sampling of the delicious low-carb recipes you can have at your fingertips.  Just order your own personal copy of these wonderful low-carb cookbooks by Jennifer Eloff and friends.  Some of MY recipes are even in there! You’ll be amazed at the kitchen talent of the team of chefs Jennifer has brought together to bring you an array of dishes that will guarantee your meals are NEVER boring. You can order your cookbooks from Amazon or here

DISCLAIMER:  I receive no remuneration for this promotion nor for the inclusion of my recipes therein.  I do so simply because they are GREAT recipes you won’t want to miss out on!

INGREDIENTS:

3 large chicken breasts, deboned and skinned (I used 30 oz.)

1 T. unsalted butter

½ lb. fresh mushrooms sliced thick

1 clove minced garlic

Pinch salt and pepper

6 oz. fresh spinach (3-4 oz. if using frozen)

1/3 c. heavy cream

1/4 c. chicken broth

3 T. grated Parmesan

2 T. white wine (optional)

Pinch xanthan gum (if needed to thicken)

DIRECTIONS:  If using frozen spinach, cook in water as directed on package in a saucepan and drain well.  Set aside.  Now slice each chicken breast diagonally into 3-4 thinner slices to speed up cooking.  Melt butter in non-stick skillet and saute the chicken slices or “filets”, as I call them,  until lightly browned and thoroughly cooked (medium-high heat).  This won’t take long at all, which is precisely why I like to slice them.  Remove chicken to serving platter.  Add mushrooms to the same skillet and saute until done.   Add fresh spinach and garlic.   Saute until spinach is wilted.  Lower heat and add cream, broth, wine and cheese to spinach/mushroom mixture in skillet.  Add pinch of salt and pepper.  Lightly dust with xanthan gum 2-3 times, stirring between each addition to slightly thicken sauce.   Pour sauce over chicken.  Garnish with a sprinkle of parsley if desired.

NUTRITIONAL INFO: Makes 4 servings each with:

436 calories

23 g  fat

6.8 g  carbs, 2 g  fiber, 4.8 g  NET CARBS

49 g  protein

200 mg sodium

Zuppa Toscana

Creamy Italian Sausage SoupThis soup is similar to Zuppa Toscana at Olive Garden restaurants, but mine has diced cauliflower standing in for potatoes.  I tend to use ground pork rather than Italian sausage, as I can control spices and salt doing that.  You just need to add oregano, fennel and garlic really.  But you can certainly substitute in commercial Italian sausage if you prefer for convenience.  It will almost DOUBLE the sodium and increase carbs though.   Just be aware of that.  This soups is delicious and we both gave it a resounding thumbs up.  It will make the rounds at our house.🙂

VARIATIONS:  Substitute 1/2 c. chopped parsley for the kale; substitute diced rutabaga for the cauliflower.

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

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

INGREDIENTS:

6 slices bacon, cut into 3/4″ bits

12 oz.  lean ground pork, coarsely broken up to 1/2″ chunks

2 oz. onion, chopped

1 clove garlic, minced

1½ c. coarsely chopped kale (about 3 leaves after stemming)

3 oz. cauliflower, diced to ½”-3/4″ pieces

1 oz. pimiento (half a 2 oz. jar)

3 large mushrooms, sliced or cut however you like

4 c. homemade chicken broth (32 oz.)

1 c. water

1 c. heavy cream

Dash black pepper

Dash crushed red pepper

3-4 drops Tobasco hot sauce

¼ tsp. dried oregano leaves

½ tsp. fennel seed, crushed

DIRECTIONS:  In a large dutch oven over high heat, cook the bacon.  Add the pork, onion and garlic and saute until meat is no longer pink.  Lower heat to medium.  Add all remaining ingredients but the cream.  Simmer 5 minutes.  Add cream and simmer 5 more minutes.  Thicken with xanthan or gum if desired.   Serve at once.

NUTRITIONAL INFO:   Makes six 1-1¼c. servings, each contains:

356 calories

30.5 g fat

5.51 g carbs, 1.08 g fiber, 4.43 g NET CARBS

15.6 g protein

865 mg sodium

 

Chicken in Sofrito Cream

Chicken in Sofrito CreamThis was absolutely delicious and so incredibly quick to make!  I keep the Sofrito Sauce made up in my freezer in a plastic zip bag and just break off what I need for a recipe.  Once my chicken was seared, this took all of about 8-10 minutes to simmer to delectable deliciousness.  This recipe is suitable for all phases of Atkins and Keto diets.  Primal followers can enjoy if you do dairy but Paleo folks will want to use coconut milk instead of cream.

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

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

INGREDIENTS:

1 large chicken breast, skin on (1o oz. of deboned meat)

1½ T. butter

1 c. homemade chicken stock

½ c. heavy cream (use 2 T. less if still on Induction)

Sprinkle xanthan gum

2 T. Sofrito sauce

DIRECTIONS:   Melt butter in a non-stick skillet over high heat.  Slice meat at an angle laterally into 4 smaller filets.   I pounded mine, but that isn’t necessary.  Just a habit with me and chicken. 🙂   Sear the chicken in the hot butter, both sides, until golden.  Lower to medium when both sides are golden and the meat is fully done.  Add chicken stock around the meat.  Add cream and Sofrito sauce and simmer a couple minutes.  Lightly dust with xanthan (less than 1/8 tsp.).  Simmer until it slightly thickens, stirring constantly.  Remove from heat and serve at once with you favorite sides or a nice salad.

NUTRITIONAL INFO:    Makes two adult servings, each contains:

590 calories

46.3 g  fat

2.6 g carbs, 0.3 g fiber, 1.3 g NET CARBS

37.4 g protein

470 mg sodium

Grass-Fed Roast Beef Pumpkin-Seed Salad

Roast Beef-Pumpkin Seed SaladIMG_5120A delicious, light lunch or dinner, complete with healthy nutrients found in pumpkin seeds and grass-fed roast beef (although you can use regular beef if you prefer).  Grass-fed beef has a richer, stronger flavor than grocery store beef and I found served this way, it tasted milder to me.  I think because of the vinaigrette.  You need to leave off the pumpkin seeds if you are still in Atkins Induction.  Keto diets, Primal and Paleo can enjoy this delicious salad as well.

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

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

INGREDIENTS:

3½ oz. leftover roast beef, sliced thin (I used grass-fed beef)

1 T. butter

1 c. shredded lettuce of your choice (I used curly leaf)

4 cherry tomatoes, sliced in half

1 small green onion, cut to your preference

1 T. raw or roasted pumpkin seeds (I used raw)

1½ T. my Balsamic Vinaigrette

DIRECTIONS:  Tear lettuce onto a serving plate.  Add green onion and tomatoes.  Set aside.  In a small non-stick skillet, melt the butter and saute the beef for a couple minutes until it just begins to brown.  Remove from heat. Drizzle dressing over salad and sprinkle on your pumpkin seeds.  Dip the meat and butter over the salad and serve.

NUTRITIONAL INFO:   Makes 1 serving which contains:

521 calories

38.1 g fat

6.9 g carbs, 2.1 g. fiber, 4.8 g NET CARBS

38.2 g. protein  (use less meat if you are restricting your protein)

85 mg sodium  (I added a sprinkle at the table, too, which is not included)

Cheesy Crawfish-Yellow Squash Casserole

Crawfish-Yellow Squash CasseroleThis casserole came out delicious.  The blanched kale “platters” were an afterthought, but I figured at the very least, it would  make a lovely photo.  Maybe they would even be good together.  Good decision!  Even my husband thought they complimented each other and what a lovely color contrast as well!

This dish is suitable for all phases of Atkins, Keto, Primal and Paleo as well, provided you use a phase or plan suitable bread.  You can use other spice blends, but the one called for is particularly crucial to the final Cajun flavor on this dish.  It helps to mellow any fishiness the crawfish might have.  Sometimes they can be strong.

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

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

INGREDIENTS:

3 T. butter

1 T. olive oil

1 c. celery, chopped

¼ c. each red and green bell pepper, chopped

2 oz. onion, chopped

3 cloves garlic, minced

2 small yellow squash (about 6″ long)

¼ tsp. salt

12 oz. crawfish tail meat (I buy Boudain’s frozen at Walmart)

2 slices my gluten-free focaccia bread (or plan/phase suitable bread)

4 slices American Deluxe cheese

2 slices Cheddar cheese, diced or shredded

1½ tsp. my Seafood Spice Blend (or Emeril’s seafood blend)

DIRECTIONS:  Cut squash lengthwise into 4 quarters.  Then slice the wedges into ½” slices.  Chop the celery, onion, red and green pepper coarsely.   Preheat oven to 350º.  In a large skillet, melt the butter with the olive oil over medium high heat.  Saute the vegetables altogether just until about half tender (they’ll finish cooking in the oven.  Add garlic, Seafood Spice Blend and salt.  Stir and saute a couple minutes longer.  Add crawfish tails, stir & turn off heat.  Crumble one of the slices of focaccia into the mixture. Stir to mix.  Place 4 slices of American cheese on the top of the mixture.  Crumble the second slice of bread over the top and finally top with the diced/shredded Cheddar.  Place lid or foil on top and pop into 350º oven for about 30 minutes or until top bread crumbs and cheese just begin to brown.   Serve directly from the skillet the casserole baked in or as I did, atop blanched leaves of kale (submerged 2 min. in boiling water, removed gently and drained on paper towels).

NUTRITIONAL INFO:    Makes 6 servings, each contains: (not including kale option)

237.5 calories

20.71 g fat

7.15 g carbs, 1.60 g fat, 5.55 g NET CARBS

19.7 g protein

724 mg sodium

Salmon Galette

Salmon GaletteThis was how I put two items in my freezer together for lunch:  leftover salmon patties and a frozen ball of pie dough.  Mmmm, did it ever taste good, too!  This recipe is a great way to use up a few leftover salmon OR tuna cakes.  This is not suitable until you are out of the Induction phase of Atkins.  If you don’t have any leftover cooked cakes, just mix up the salmon or tuna mixture and spread it evenly on your galette crust, add the cheese and bake it.  All will cook properly.

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

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

INGREDIENTS:

4 leftover salmon (or tuna) cakes

1 recipe my “Flour” Pie Crust

5 oz. mozzarella cheese shreds (5 slices)

DIRECTIONS:  Make the pie crust by that recipe’s instructions, but roll it into a 8″x12″ rectangle instead of a circle.  Preheat oven to 350º.  Remove top piece of plastic wrap from the crust.  Crumble (or spread, if yet uncooked) the fish cake mixture onto the dough, leaving 1″ dough uncovered on all 4 sides.  Sprinkle 4 oz. of the cheese on next.  Using the plastic wrap to assist, lift the 1″ edge and fold it over onto the filling forming a sort of rolled edge.  Press the edge slightly and seal the corners by pressing them a bit more.   Pop pan into 350º oven and bake until crust is nearly browned on the edges and center is dry to touch.  Remove pan and sprinkle on the last ounce of cheese and pop back into oven just long enough to melt the cheese.  Remove from oven and serve at once.

NUTRITIONAL INFO:    Makes 4 servings, each contains:  (lower carbs by cutting into 5 servings)

461 calories

38.45 g fat

21.15 g carbs, 16.45 g fiber, 4.7 g NET CARBS

28.7 g protein

476 mg sodium

Shallot-Herb Baked Chicken

Click to enlarge

This easy dish takes very little effort to put together.  Just make the marinade and it takes care of itself from there!  It is, of course, Induction acceptable.  This is nice served with a nice green vegetable and my Jicama Eggplant Stuffing.  Suitable for all phases of Atkins, Keto diets, Primal and Paleo.

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

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

INGREDIENTS:

2 tsp. my Herb Spice Blend (or your favorite herb blend)

3 T. olive oil

1 T. balsamic or red wine vinegar

2 T. shallots, finely chopped

16 oz. boneless chicken breast

DIRECTIONS:  Place first four ingredients in plastic quart zip bag or dish large enough to hold the chicken.   Add chicken, zip bag closed and manipulate marinade around the chicken well with your fingers.  Place in refrigerator for a couple hours.  When ready to cook, preheat oven to 475º.  Place chicken breasts onto baking pan.  Using a fork, dip the solids out of the marinade and spread evenly over the meat.  Pop into preheated oven and bake for about 30 minutes.  Should brown very nicely in that amount of time.  Ovens will vary, so check meat at 20 minutes. If using other cuts of chicken, you will need to allow more cooking time and will probably want to turn oven down to 350º after the first 30 minutes to avoid over browning.

NUTRITIONAL INFO:  Makes 4 servings, each containing:

319 calories

18.9 g  fat

1.68 g  carbs, .03 g  fiber, 1.65 g  NET CARBS

33.7 g  protein

500 mg sodium