Italian Sausage Salad

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

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

INGREDIENTS:

2 links Italian sausage

4 c. fresh raw baby spinach leaves

2 oz. red onion, sliced as thin as possible

1 Roma tomato, cut into pieces

6 black olives, cut into halves

¼ c. my Shawarma Mayo Salad Dressing

2 T. shredded Parmesan cheese

Dash each coarse black pepper and salt

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

NUTRITIONAL INFO:   Makes two servings, each contains:

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

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Southern Fried Chicken

Southern Fried Chicken

My husband asked me to make “real” skillet-fried chicken for dinner recently, so I caved and gave it a try.  Haven’t been pleased with any of the low-carb fried chicken recipes I’ve tried to date, so I decided to put on my experimenting hat.  You regular readers know how I hate to stand over a hot skillet of grease to fry anything.  I invariably get popped with hot grease and get burned, thus all the oven-fried recipes on my website.  But I will traditionally fry chicken!

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

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

A couple reader testimonials: 

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

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

 

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

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

INGREDIENTS:

3/4 c. plain whey protein

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

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

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

½ tsp. onion powder

½ c. Parmesan cheese

1/8 tsp. coarse black pepper

2 large eggs

¼ c. heavy cream

¼ c. water

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

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

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

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

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

Salisbury Steak

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This delicious Atkins Induction-friendly dish is also acceptable for you Keto dieters.  It is VERY easy to prepare.  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.

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

INGREDIENTS:

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, wine 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

Eggplant Parmigiana Sandwiches

EggplantSandwich

I’m planning on making these tomorrow night for dinner.  This recipe is deep in my blog archives so I thought I’d re-post it for my readers that love Italian food.  This recipe is inspired by a dish my mother used to make when I was growing up.  Of course, she used bread crumbs and not the pork rinds I used in mine to keep them lower-carb.  Her dish didn’t have meat in it, just the eggplant.  However this recipe takes it to a complete meal!  This is a delightful lunch or dinner entree and is quite filling!  It goes nicely with a tossed green salad.  This dish can also be made with ground lamb if you prefer.  It is suitable for Induction, too.  Despite their name, it takes a fork and knife to eat these “sandwiches”.

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

INGREDIENTS:

½  recipe of my Oven-Fried Eggplant (adding the 1 oz. crushed pork rinds below to coating)   

1 oz. crushed pork rinds

6 oz. ground beef (or lamb)

2 slices provalone cheese

2  1-oz. slices mozzarella cheese (or grated)

½ c. low-carb spaghetti sauce  (I used this:  https://buttoni.wordpress.com/2009/08/13/peggys-spaghetti-sauce/ )

2 fresh basil leaves, chopped (or ¼ tsp. dried)

2 T. Parmesan cheese

VARIATION:  Use ground lamb instead of ground beef for a Greek twist, subbing in feta cheese for the provalone.

DIRECTIONS:  Preheat oven to 450º.  Make ½ recipe my Oven Fried Eggplant per instructions for that recipe, with the one addition of 1 oz. crushed pork rinds to the coating mixture.  This takes about 20 minutes to bake at 450º.  While this is baking, form two nice beef patties from the meat and brown them in a non-stick skillet.  When eggplant is browned nicely, remove from oven (remember, it will be browner on bottom than on top).  Lower oven to 350º.  Place 2 T. spaghetti sauce atop each of two slices (the other two slices will form the second layer of these stacks).      Next place a browned meat patty on them.  Top them with a slice of provalone cheese and ½ T. of the Parmesan.  Sprinkle on half the basil.  Now place another slice of eggplant on top.  Spoon 2 more tablespoons of sauce on top.  Top each with 1 oz. grated or sliced mozzarella.  Top each with half the remaining Parmesan and basil.  I had one small slice of eggplant leftover and laid it on top of the serving simply for photographic impact, but I don’t usually do this.   Sauce and cheese are usually the final layer.  Pop sandwiches back into oven at 350º for about 5-10 minutes to melt cheeses. If the tops slide off, just push them back on top before serving.  🙂  Happens all the time to me.  Cheese is slippery. 🙂

NUTRITIONAL INFO:    Makes two servings, each contains:

502 calories, 31.7 g  fat, 8.1 g  carbs, 3.4 g  fiber, 4.7 g  NET CARBS, 44.4 g  protein, 1144 mg sodium

 

Induction Chicken and Dumplings

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Man, this Induction-friendly dish is real Fall and Winter comfort food for us.  It tastes even better than it looks!  If you make Oopsie Rolls (Revolution Rolls, or Cloud Bread) often, this recipe is handy for making a tasty, quick and hearty dish to feed your family.  Since I haven’t been on Induction in years, I forget how good this simple dish is, so I thought I’d repost this Induction-suitable recipe for those just starting out on their low-carb journey.  I think this is one of my better uses of the famous Oopsie Rolls.  I am always astounded the “dumplings” hold up to 15-20 minutes of broth simmering!  I guess it’s the high egg content of the Oopsie Rolls that is just perfect for this application.  You can also cut these “dumplings” up smaller pieces for adding to your other favorite soups and stews.  a nice recipe to have in your kitchen recipe box.  🙂

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

INGREDIENTS:

1 chicken breast (large, about 8 oz.)

2 c. homemade or canned low-sodium chicken broth (plus enough water to cover chicken if needed)

3 drops yellow food coloring (totally optional, but I like chicken broth to look yellowish)

3 large stalks celery, chopped coarsely

1 chicken bouillon cube (optional)

Dash black pepper

2 Oopsie Rolls (also called Improved Revolution Rolls and Cloud Bread)

¼-½ tsp. xanthan gum to thicken

DIRECTIONS: Cut chicken breast in half for two servings.  Place in stew pot.  Cover with all remaining ingredients except Oopsie Rolls and xanthan gum.  Bring to a boil, lower to a gentle simmer and cook for 30 minutes.  Cut rolls into “dumpling” size you like and drop into broth.  Continue to simmer for 15-20 more minutes.  Do not disturb with spoon too much and the “dumplings” will not fall apart at all.  Right before serving, dust xanthan gum over surface and gently stir, waiting between successive dustings to allow it to thicken to see if more is needed.  You do NOT want to use too much xanthan gum or the resulting broth can get a slippery, gelatinous texture.  When you get to the desired thickness, remove from heat and serve.

NUTRITIONAL INFO: Makes 2 servings, each contains:

350 calories, 16.2 g  fat, 5.9 g  carbs, 3.5 g  fiber, 2.4 g  NET CARBS, 41.5 g  protein, 1500 mg sodium

Seared Sea Scallops in Wine Sauce

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     Seared Sea Scallops in Wine Sauce

I bought some beautiful, HUGE sea scallops (reason for cook times below) during the holidays and cooked them up this way tonight for dinner.  As written, this recipe is unacceptable for Induction.  But if you leave out the wine, it is Induction friendly!    The nutritional info below reflects the inclusion of the wine.

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:

16 sea scallops, approximately 3″ in diameter

2 T. unsalted butter for sautéing

2 T. more butter for sauce

1/3 c. finely chopped parsley

1 lg. clove minced garlic

1 oz. lemon juice (fresh)

¼ c. dry white wine (omit or use chicken broth if on Induction)

DIRECTIONS: Preheat oven to 400º.  Melt 2 T. butter in non-stick 14″ skillet over high heat.  Sear only 4 scallops for 3 minutes on a side (less, of course, for smaller scallops).  Do not crowd pan with more than 4 at a time or the juice they bleed out will cause them to simmer rather than sear.  Remove to a plate temporarily.  Repeat until all scallops are seared.   Replace all scallops in pan and pop into preheated oven for 10 minutes (less for small scallops).  Remove scallops to plate and put skillet on medium flame atop stove.  Add the 2 additional tablespoons of butter, lemon juice, parsley, garlic and wine.  Simmer 5-8 minutes longer.  Add scallops back and serve with a nice green salad or your favorite green vegetable.

NUTRITIONAL INFO: Makes 4 servings (4 scallops per serving).  Each serving has:

257.5 calories, 18.6 g  fat, 8.33 g  carbs (yes, scallops have carbs!) .55 g fiber 7.78 g  NET CARBS, 12 g  protein, 339 mg sodium

Sausage Alfredo Pizza

Made a very simple pizza this evening with my gluten-free pizza crust and half a jar of Bertolli Alfredo Sauce leftover from a zucchini noodle dish we had earlier this week.  Sure came out tasty and reminded me of the last deep-dish pizza we ordered out in our high-carb eating hey-day.   This was not as heavy and rich as Alfredo dishes usually are, which pleased me greatly.  This pizza is not suitable until you reach Phase 2 Atkins.   It will fit other Keto diets if the numbers will keep you within your daily limits.

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

INGREDIENTS:

1 recipe my Gluten-Free Pizza Crust

6 oz. pork bulk sausage

1 tsp. fennel seed, crushed

¼ c. parsley chopped

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

Dash crushed red pepper flakes

½ c. Bertolli Alfredo sauce with Parmesan Cheese

2 c. shredded mozzarella cheese

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

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

NUTRITIONAL INFO:  Makes 8 slices, each contains:

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

Tandoori Cornish Hens

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

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

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

INGREDIENTS:

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

½ tsp. cayenne pepper

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

Pinch black pepper

1 T. fresh lime juice

½ c. sour cream or plain yogurt

1 large clove minced garlic

1 tsp. minced fresh ginger

¼ medium onion, chopped

½ tsp. cumin seed (or ¼ tsp. ground)

½ tsp. ground turmeric

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

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

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

NUTRITIONAL INFO: Serves 4, each serving contains:

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

Pork in Parsley-Bacon Cream

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

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

INGREDIENTS:

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

2 thick slices bacon (2.5 oz), chopped

3/4 c. parsley, chopped

½ c. mushrooms, canned with liquid

¼ tsp. coarse black pepper

4 oz. white wine (I used Chardonay)

3/4 c. heavy cream

¼ tsp. onion powder

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

NUTRITIONAL INFORMATION:   Makes 3 servings, each contains:

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

Chicken a la King

 

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This dish comes together amazingly fast and is very easy.  Make the homemade low-carb condensed chicken soup in the food processor or blender.  Sear the chicken quickly.  Cut everything up.  Simmer until tender, toss it altogether and serve over the chicken.  How’s THAT for simple?  And it’s DELICIOUS!  Because of the slightly higher carbs of carrots and peas, this is not really Induction friendly or Keto friendly as written.   However, if you substitute cut green beans for the peas, use a little less of the condensed soup and add a bit more broth/water, you could fit it into Induction and a Keto program.  This recipe is not suitable for Primal-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 chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

INGREDIENTS: 

1 large chicken breast (8-10 oz.) (or 3 small filets sliced from a turkey breast)

1 T. butter, unsalted

2 oz. frozen peas (or chopped frozen green beans)

2 oz. carrot, chopped

5 oz. daikon radish, chopped

1 oz. red bell pepper, chopped

1 oz. green bell pepper, chopped

1 oz. onion, chopped

Dash black pepper

½ recipe my low-carb Condensed Cream of Chicken Soup

DIRECTIONS:  Cut up the vegetables and simmer in boiling water until just tender.  While they are cooking, skin the chicken and remove from bone with a sharp knife. Slice the chicken into 3 lateral slices for 3 equal portions.  Pound with meat tenderizing tool without tearing them apart.  Sear the chicken until nicely browned on both sides.

When veggies are tender (in about 10-15 minutes), strain off water.  Stir in the condensed soup and toss gently with a spoon.  If too thick, add a bit of water of chicken broth to thin.  Plate the chicken “filets” and spoon the sauce over them. Serve at once with a lovely green salad.

An alternate method of cooking and serving is to cut up the chicken into bite-sized pieces and saute that way and add it right into the creamed veggie mixture.   Then serve over toasted low-carb bread of some sort. Be sure to calculate the bread into the numbers below if you serve it that way, which is traditional for Chicken à la King.

NUTRITIONAL INFO:  Makes 3 servings, each contains (varies with size of chicken breast):

437 calories, 27 g  fat, 10.9 g  carbs, 2.8 g  fiber, 8.1 g  NET CARBS, 25.6 g  protein, 917 mg sodium

Grilled Chicken & Spinach Pizza

Grilled Chicken-Spinach Pizza

This pizza was absolutely delicious and it has seen nearly 7,000 re-pins on Pinterest and Facebook now.  Try it sometime and you’ll see why.  I call it my white pizza.  It’s so different from classic red-sauced pizzas.  I’ll definitely add more spinach next time as I liked that flavor on it and want more next time.  I used ½ cup spinach on this one but will use 3/4 c. next time and have calculated for that below.  The sweet, fruity flavor of a red onion is key to the flavor so wait until you can get a red one for this recipe.  Very different from yellow or white onions.

This recipe is not suitable for Atkins Induction but will be OK once you get to Phase 2.  The carb count is certainly low enough for most Keto diets if the numbers will fit into your daily limits.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented 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! Volume 8, the latest publication, is mostly my personal recipes.  Our cookbooks can be ordered either from Amazon or at this site: http://amongfriends.us/order.php

INGREDIENTS:

1 recipe my Gluten-Free Pizza Crust

1½ c. grilled chicken meat, chopped (I leave the skin on)

3/4 c. (3 oz) shredded Monterrey Jack Cheese

3/4 c. (3 oz) shredded Mozzarella Cheese

3/4 c. baby spinach leaves

¼ tsp. dried oregano leaves, crushed  (or 1 tsp. fresh, chopped)

Pinch garlic powder (optional)

1 oz. red onion, slivered as thinly as possible

2 oz. heavy cream

2 T. Parmesan cheese (kind in green canister is fine)

Pinch (about 1/16 tsp.) glucomannan powder (to thicken Alfredo sauce)

DIRECTIONS:  Preheat oven to 350º.   Make the pizza crust by that recipe’s instructions, on a 16″ pizza pan (preferable pan with holes) lined with parchment.  Remove crust from oven.  Evenly spread the Jack cheese on the crust.

For your Alfredo sauce, mix the cream, Parmesan and glucomannan in a saucer and let it sit for a few minutes.  Should thicken up a bit.  When it appears thicker, spread it on the top disturbing the Jack cheese as little as possible.  Go almost to the edges of the crust with the sauce.  Next spread the Mozzarella cheese evenly on top.  Sprinkle with the oregano.  Sprinkle with a bit of garlic powder if you like also.

Now evenly top the pizza with spinach leaves. They may overlap if need be.  Next evenly place the diced chicken meat on the pizza and the final topping will be the wafer thin onion slivers.  Pop into the still hot oven and cook until the cheese appears to be melted and the onion is cooked, or about 15-20 minutes.    ENJOY!

NUTRITIONAL INFO:   Makes 8 slices, each contains:

321 calories, 23.5 g  fat, 4.0 g  carbs, 1.7 g  fiber, 2.3 g NET CARBS, 23 g  protein, 281 g  sodium

Steak & Mushroom “Pies”

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

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

INGREDIENTS: 

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

½ lb. ground pork

½ tsp. my Montreal Steak Seasoning

9 large mushrooms, sliced

3 oz. onion, sliced

2 T. parsley, chopped

2 T. bacon grease

½ c. heavy cream

Several shakes each salt and black pepper

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

½ recipe my “Flour” Pie Crust

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

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

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

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

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

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

Pizza Muffins

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

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

INGREDIENTS:

1 recipe my Fluffy Biscuits batter

6 slices mozzarella cheese, cut into quarters

12 slices pepperoni

1½ Roma tomatoes

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

1 clove garlic, minced

1 tsp. fennel seed, crushed

½ tsp. crushed oregano leaves

2 T. parsley, chopped

Dash coarse black pepper

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

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

NUTRITIONAL INFO:  Makes 12 Pizza Muffins, each contains:

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

Brisket Burritos

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

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

INGREDIENTS:

2 T. bacon grease

2 oz. onion, sliced thinly

1 oz. red bell pepper, sliced

1 oz. green bell pepper, sliced

2 c. cooked brisket, sliced thin

2 Joseph’s Flax and Oat Lavash bread sheets

4 slices mozzarella cheese, or about 4 oz. shreds

VARIATION:  Use cooked chicken in place of the brisket.

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

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

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

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 reduction of cream & homemade mayo with a smidge 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 de-glaze 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

 

Montreal Baked Chicken

Montreal Baked ChickenThis Induction friendly recipe is super easy…..super good!  It has been one of the more popular posts on my blog.  Since I’m making it for dinner tonight, I thought I post it again for those who may have somehow missed this flavor delight.  The secret to the crisp skin is to bake at high heat to start, then lower.  This recipe is Induction friendly and I’m proud to say is also appears in Jennifer Eloff’s Low Carbing Among Friends, Vol. 2.  This 5-volume cookbook series (Vols. 6 & 7 coming out soon!)  is a wonderful collection of original recipes by some of the most talented low-carb cooks on the net!  Whether you’re a sweet person or a savory fan (like me) you’ll want to grab a set of these cookbooks at Amazon or here to add to your low-carb kitchen arsenal.  This recipe is also suitable for Keto followers, Primal and 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 cooks to bring you a wealth of delicious recipes you are going to want to try. Several of my own creations appear in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or our direct order site: http://amongfriends.us/order.php

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

VARIATION:  A pinch of garlic powder and 1-2 T. Parmesan added to this is very good!

INGREDIENTS:

1 whole chicken cut up (I pull out the back, neck and fat to make chicken stock)

1 recipe my Montreal BBQ Sauce

DIRECTIONS:   Cut up the chicken (I cut breasts in half, remove back, making 10 pieces) and place pieces in a zipper plastic gallon bag.  Mix up the marinade and add to bag.  Manipulate well with your hands and place in refrigerator for 1 hour.  When ready to cook Preheat oven to 475º.  Place pieces of chicken on metal baking pan large enough the pieces don’t overlap, for best browning.  Bake for 30 minutes.  Remove and baste with juices in the pan.  Lower heat to 350º and continue baking for 20-30 minutes longer.  Time will vary due to size of chicken pieces and of course, ovens will vary.

NUTRITIONAL INFO:    Makes 10 meaty pieces or 5 servings.  It would be impossible for me to calculate the exact figures for a serving because that depends upon the pieces of chicken eaten.  But to give you a rough idea, each 2-piece serving will have somewhere in the neighborhood of 393 calories, 28 g  fat, .26 g carbs, .1 g fiber, .16 g net carbs, 33.12 g  protein, 642 mg sodium.  Basically, take the nutritional info for the particular piece of chicken and add in the nutritional info for 1T. of the sauce (.16 net carbs) shown on that recipe.

Crawfish-Clam Chowder

Click to enlarge

I made a lovely seafood chowder today with a handful of crawfish I had leftover in the fridge, and a large can of baby clams.  Using my last zucchini in the house for the “potatoes” in my chowder, the marriage of flavors in this soup was meant to be.  It came out VERY tasty and its extremely nutritious.   Clams are just so good for you as they are very high in Vitamin B12.  My hubby was not home today, so there is enough leftover for us to have for lunch tomorrow when he gets home.  He’s going to really like this one!  I omitted the cheese this time and added 4 slices of bacon instead.  Yum! Was that ever good in it!  This is suitable for all phases of Atkins and Keto diets.  It is not suitable for Paleo but Primal folks who eat a little dairy once in awhile can enjoy this.

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

INGREDIENTS: 

2 T. unsalted butter

10 oz. zucchini, diced

1 oz. onion, sliced

4 oz. crawfish tails

1 10.5-oz can of whole baby clams with their clam juice

¼ tsp. Sriracha sauce or my Seafood Spice Blend

Dash each garlic powder and black pepper

¼ c. heavy cream

2 c. homemade seafood stock (I always boil my shrimp shells for mine and freeze)

1  4-oz can mushrooms, drained (optional)

½ c. shredded Cheddar cheese

3″ green onion, minced fine (for garnish)

DIRECTIONS:  Melt butter in medium soup pot.  Saute onion until it begins to soften.  Add zucchini and saute until just tender-crisp. Add spices, cream, crawfish and clams with their juice, the seafood stock (you can use chicken stock if you do not have any), mushrooms and Cheddar cheese.  Lower heat to medium and allow the cheese to melt, stirring often to prevent it from burning on the bottom of the pan. Cheddar does not melt easily in liquid.  Allow cream to thicken up a few minutes or you can thicken (if desired) with your favorite thickener.  Serve piping hot with a sprinkle of green onion on top for garnish.

NUTRITIONAL INFO:  Makes four 1-cup servings.  Each contains:

285 calories, 17.3 g  fat, 11.35 g  carbs, 2.42 g  fiber, 8.93 g  NET CARBS (clams are a bit carb-y), 22 g protein, 350 mg sodium

Cream Cheese Chicken

This dinner creation was quite a pleasant taste bud surprise!  I was not expecting, as I threw things into the pan, such a tasty dish.  Both my husband and I were quite pleased with the results tonight.  This dish is exceedingly simple to make!  This recipe is suitable once you get to Phase 2 Atkins or can fit these numbers into any other Keto diet plan.  This recipe is not suitable for Atkins Induction due to the wine and the amount of cream in each serving.

Many more delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff, Chef George Stella and myself.  Volume 8 is almost exclusively devoted to my personal recipes!  I’m so excited about it!  George Stella of Food Network fame, and Jennifer also bring to this edition some tasty new delights!  You’ll LOVE these recipes!  Order Volume 8 or ANY of our many cookbooks from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS: 

2 small chicken breasts

2 tsp. bacon grease

Dash black pepper

½ c. mozzarella cheese, shredded

2 thick slices bacon, cut in half

½ c. heavy cream (whipping cream)

1 oz. cream cheese, softened

3 oz. any white wine

2 T. my Sofrito sauce

1/8 tsp. xanthan gum or your preferred thickener

DIRECTIONS:  Preheat oven to 375º.  Debone the chicken breasts.  I didn’t remove skin, but you can if you prefer.  I always boil the rib frames for good stock and a little bit of treat chicken for my dog Button’s dinner bowl.  I made a slight cut down the center of each chicken breast and pounded them a bit thinner.  Lay them in a lightly greased baking pan (use a bit of the bacon grease listed).  Baste the top of each breast with the rest of the bacon  grease.  Sprinkle next with a dash of black pepper.  Top each one with half the mozzarella cheese shreds.  Set aside for a few minutes.

In a small skillet over medium heat, add the cream, softened cream cheese, sofrito sauce and white wine.  Stir until the cream cheese is completely blended in to a smooth state.  Add the light dusting of xanthan gum or your preferred thickener and stir until a bit thicker.  Spoon half the sauce over the two chicken breasts for now.  Top each breast with two pieces of the bacon you sliced in half.   Pop pan into oven and bake for about 30 minutes or until bacon is done and sauce/cheese is just beginning to brown.  Remove, plate and dip remaining sauce (reheated slightly) over the tops and serve.

NUTRITIONAL INFO:   Makes 2 servings, each contains:  (to lower the numbers below, cut chicken into 3 servings and divide toppings equally on each meat portion)

647 calories, 50.25 g fat, 4.95 g carbs, 0.5 g fiber, 4.45 g NET CARBS, 36.15 g protein, 677 mg sodium

Spicy Boursin Chicken Breast

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

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

INGREDIENTS:

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

12 oz. frozen chopped spinach

3 oz. red bell pepper, finely chopped

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

5 oz. package Boursin Cheese with garlic and herbs

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

Dash black pepper

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

3 T. melted butter

VARIATION:  Use fish filets for the chicken.

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

NUTRITIONAL INFO: Makes 6 servings, each contains:

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

Beef-Broccoli Pie

beef-broccoli-pie

I adore broccoli steamed, but I’m frankly not too fond of it added to casseroles.  It invariably cooks too long and gets bitter.  So I had strong misgivings about adding it in this recipe.  I think I must have used just the right amount of broccoli, because I LOVED this final dish and the broccoli didn’t get strong-tasting!!  My husband, when he carried his plate to the kitchen sink, after having wolfed down seconds, said “You can add THAT one to your regular rotations.”  That’s always a pretty good sign from him. 😉  The filling was quite creamy yet not overly wet.  Having used grass-fed beef for this, the beef flavor was rich indeed. Give this one a try! I’m certain you’re going to like it.  Although not suitable until you are closer to goal weight, this one is well worth the wait.  If you use Induction suitable biscuit dough (like flax muffin batter) and not do a bottom crust, those still in the initial Atkins Induction phase could still enjoy this recipe. 🙂

VARIATION:  You lamb fans could use ground lamb in this pie for a very nice variation.

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

CRUST INGREDIENTS:

1 1/3 c. CarbQuik bake mix (use a gluten-free bake mix for a gluten-free version)

¼ c. oat flour (from certified gluten-free oats if you require that)

½ c. coconut oil or cold butter

¼ tsp. sea salt

1/3 c. ice water

FILLING INGREDIENTS:

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

6 large mushrooms, sliced chopped coarsely

1/3 c. red bell pepper, chopped

2 oz. onion, chopped

½ recipe Jennifer Eloff’s Condensed Cream of Mushroom Soup

½ c. drained or Greek yogurt

¼ c. cream

Dash each salt

¼ tsp. black pepper

1½ c. broccoli, raw, coarsely chopped

DIRECTIONS:  Make the blender mushroom soup (linked above) per that recipe’s instructions.  You will only use half of this soup for this recipe. Store the remaining half in your refrigerator for another use.

Measure out the dry ingredients for the crust in a medium mixing bowl.  Stir well.  With a fork or pastry cutter, blend in the coconut oil or cold butter until the mixture resembles coarse cornmeal and visually appears to be uniformly blended.  Add the ice water slowly and with your fork, stir until it forms a solid ball of dough.  I had to knead mine 4-5 times to facilitate that. Divide dough into a chunk of 2/3 of the dough for the bottom crust and 1/3 of the dough for the top crust.  Roll bottom crust between 2 sheets of plastic wrap until 1-1½” larger than your baking dish.  I used a 7 x 11 ceramic dish.  Remove top plastic and lift the dough, plastic and all and gently tip it onto the pan, centered.  Remove plastic and press it in the bottom and along the sides of your baking dish.  If there are any tears, just press it together.  Perfection here is not an issue.  Set aside while you cook the filling.

Preheat oven to 350º.  Brown the meat in a non-stick skillet (mine is ceramic) over medium-high heat.  Add the onion and bell pepper.  Saute until veggies are nearly tender.  Add the chopped mushrooms and saute the mixture just until they are no longer opaque.  Stir in the condensed soup, yogurt and cream until they are uniformly blended.  Stir in the raw chopped broccoli, salt and pepper last.  Only saute 1 minute as you DO NOT want the broccoli really cooked much.  That happens in the oven.

With a rubber spatula, scrape filling into the crust.  Now roll out the remaining dough to roughly the size and shape of your dish (again between plastic wrap) and top the pie with it.  Seal the edges of the top and bottom crust crimping in any fashion you like. Make some vent holes with a knife tip or fork.  Pop into 350º oven for about 1 hour or until dough is golden brown.

NUTRITIONAL INFO:   Makes 6 servings, each contains:

340 calories, 33 g  fat, 19.83 g  carbs, 11.26 g  fiber, 8.57 NET CARBS, 10 g  protein, 353 mg sodium

Beef or Lamb Koftas

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I like to throw my favorite Indian or Middle Eastern spices into ground meat and make what I call “mini meat loaves”.  The correct name for these is Koftas (or Keftas in some countries) and they are even better if cooked over hot charcoal! This goes together so fast you can be eating them in 30 minutes from the time you start mixing your ingredients.  It’s what’s for dinner tonight with a big salad.

I like to mix this stuff up in my food processor, but you can just blend it in a bowl like you would meatloaf if you are more comfortable doing it that way.  These little meat patties are often served without a sauce, but I like a little moisture with mine, so I included below a light cream curry sauce recipe.  Greek Tzatziki is also good with these meat patties.  These are often done with bread crumbs or grated potato, but my lower-carb choice of rutabaga ended up being good and made these indistinguishable from other koftas I’ve eaten in restaurants.  By using grated jicama, sauteed a few minutes, instead of the rutabaga, these would be acceptable for Induction.  But as written, this recipe is not suitable until OWL.

VARIATION:  Use Baharat Spice Blend instead of Garam Masala, making these more Middle Eastern than Indian.  🙂

INGREDIENTS (for Koftas):

20 oz. ground meat (beef or lamb)

2 tsp. grated ginger root

2 large cloves minced garlic

1 jalapeno, seeded and chopped very fine

2 oz. onion, chopped very fine

1 beaten egg

½ tsp. turmeric

1 tsp. my Garam Masala

1 c. cilantro, chopped

1 tsp. spearmint leaves, chopped (Optional.  I grow my own. :))

¾ c. rutabaga, peeled and grated (use grated jicama, pre-sauteed for Induction compliance)

2 T. olive oil for frying

INGREDIENTS (for sauce):

2 oz. heavy cream

¼ c. water

1 T. tomato paste

½ c. beef stock or bouillon

Dash more my Garam Masala spice blend (or Baharat, if doing the Middle Eastern version)

Dash Tandoori spice (I use Sharwood’s brand)  (omit for Middle Eastern version)

Dash salt & black pepper

DIRECTIONS: Place all meat ingredients except olive oil in food processor (or bowl) and blend well.  I process until quite smooth for this recipe.  These are great cooked over charcoal, or just heat oil in large skillet and fry.  I form meat mixture into 2-2.5″ oblong patties.  Fry until lightly brown on both sides.  Lower heat to lowest setting and add all sauce ingredients.  Stir, simmer 5 minutes and serve.  These go nicely with my Indian Spiced Cabbage or Indian Cauliflower dishes here on my blog.  Fresh mushrooms are a nice addition to the sauce, too!  For the non-Atkins folks at the table, some basmati rice is excellent with these.

NUTRITIONAL INFO: Makes 12 koftas, (2 patties per serving).  Each serving has:

332.3 calories, 22.95 g  fat, 4.13 g  carbs, 1.0 g  fiber, 3.13 g  NET CARBS, 26.3 g  protein 465 mg sodium

Dumpling Lasagna

Italian Dumplings

I had exactly 1 cup of delicious spaghetti meat sauce in my freezer and decided to give it a whirl on my delicious dumplings for lunch today.  Man, was this ever delicious!!!  I felt like I was eating real gnocchi or noodles in this!!   This just made my regular recipe rotations and hopped right on up to the top of that list!  Although I made the dumpling dough in small round dumplings, it tasted like I was eating lasagna or ravioli.  The dumplings held up well in the sauce and through the baking process, too. Mmmm. This was sooooooo good!  This is suitable once you reach the Atkins Phase 2 OWL, and OK for Keto dieters.  It would not be appropriate for Primal or Paleo followers.

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

INGREDIENTS:

(pot of simmering water to make dumplings)

1 recipe my Dumplings

1 c. my meaty Spaghetti Sauce (or low-carb Italian meat sauce of your choosing)

½ c. mozzarella cheese, shredded

¼ c. Parmesan cheese

¼ c. ricotta cheese

DIRECTIONS:   Preheat oven to 350º.  Mix up the dumplings per that recipe’s instructions.  Form the dough into 24 small balls about 3/4″ in diameter.  Drop into boiling water and lower to a gentle simmer, cover and simmer for 8-9 minutes, DO NOT LIFT THE LID during cooking.   Drain off the water and pour the dumplings into a baking dish (no need to grease it).  Dot evenly with your spaghetti sauce.   Dot evenly with the ricotta.  Sprinkle the mozzarella over the top evenly and finally, top with the Parmesan cheese. Bake at 250º for about 15 minutes to heat all and melt the cheese.  ENJOY!

NUTRITIONAL INFO:   Makes 3 servings, each contains:

286 calories, 18.7 g  fat, 13.93 g  carbs, 6.76 g  fiber, 7.17 g  NET CARBS, 21.03 g  protein, 451 mg sodium

 

 

 

 

Moroccan Chicken

Moroccan Chicken

This is one of our favorite ways to have chicken.  It’s a little carb pricey and not doable during Induction due to the prunes.  They really make the dish, so wait until you can prepare this one properly.  🙂    I can only “afford” the carbs  on this dish when I work to keep my breakfast and lunch carb numbers pretty low.  🙂    I used to put 1 oz. of walnuts in this, a common Middle Eastern practice in chicken dishes, but I find they add no flavor so I have dropped them from the recipe in an effort to reduce the carb count.  It is pictured above with the nuts.  You can lower the carb count quite a bit by omitting the prunes as well, but doing so will dramatically change the overall flavor impact for this entree.  On a positive note, the spices alone in this make for a wonderfully unique dish.  This dish is not Induction friendly unless you leave out the prunes, but they add so much to the overall result, do be sure to include them once you get to the fruit rung of OWL.  I have also made this dish substituting dried peaches or dried apricots.  All are a nice compliment to the spices herein. Be sure to read your ingredients label and use only fruits with no added sugar.  Del Monte brand prunes are “virgin” and acceptable.   I actually cooked more pieces of chicken in the batch pictured so I would have leftovers, as this is one of those dishes that gets better each time it is reheated!

INGREDIENTS:

2 T. olive oil

1 chicken breast

2 chicken legs

2 chicken thighs

4 oz. onion, sliced thin

2 cloves minced garlic

3/4 c. chicken broth, low sodium

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

¼ tsp. cayenne

1 tsp. ground ginger

1 T. tomato paste

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

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

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

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

Chicken a la King

 

002

This dish comes together amazingly fast and is very easy.  Make the low-carb condensed chicken soup in the food processor or blender.  Sear the chicken quickly.  Cut everything up.  Simmer until tender and add toss it altogether and serve over the chicken.  How’s THAT for simple?  And it’s DELICIOUS!  Because of the slightly higher carbs of carrots and peas, this is not really Induction friendly or Keto friendly as written.   However, if you substitute cut green beans for the peas, use a little less of the condensed soup and add a bit more broth/water, you could fit it into Induction and a Keto program.  This recipe is not suitable for Primal-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 chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

INGREDIENTS: 

1 large chicken breast (8-10 oz.) (or chopped white turkey meat)

1 T. butter, unsalted

2 oz. frozen peas

2 oz. carrot, chopped

5 oz. daikon radish, chopped

1 oz. red bell pepper, chopped

1 oz. green bell pepper, chopped

1 oz. onion, chopped

Dash black pepper

½ recipe my low-carb Condensed Cream of Chicken Soup

DIRECTIONS:  Cut up the vegetables and simmer in boiling water until just tender.  While they are cooking, skin the chicken and remove from bone with a sharp knife. Slice the chicken into 3 lateral slices for 3 equal portions.  Pound with meat tenderizing tool without tearing them apart.  Sear the chicken until nicely browned on both sides.

When veggies are tender (in about 10-15 minutes), strain off water.  Stir in the condensed soup and toss gently with a spoon.  If too thick, add a bit of water of chicken broth to thin.  Plate the chicken “filets” and spoon the sauce over them. Serve at once with a lovely green salad.

An alternate method of cooking and serving is to cut up the chicken into bite-sized pieces and saute that way and add it right into the creamed veggie mixture.   Then serve over toasted low-carb bread of some sort. Be sure to calculate the bread into the numbers below if you serve it that way, which is traditional for Chicken à la King.

NUTRITIONAL INFO:  Makes 3 servings, each contains (varies with size of chicken breast):

437 calories, 27 g  fat, 10.9 g  carbs, 2.8 g  fiber, 8.1 g  NET CARBS, 25.6 g  protein, 917 mg sodium

Chickpea, Collard and Sausage Soup

Collards and Chickpea Soup

I wanted to cook up a big pot of chickpeas today to have some in my freezer for convenience in making recipes that call for them.  I really don’t like to use the canned if I can avoid them.  I usually simmer 2 pounds at a time and then freeze them in 1-cup packages for use in other recipes like this soup.  They have a much lower glycemic index than most beans, but more importantly,  are so much lower in the actual glycemic load (impact on your blood glucose) than their canned cousins.  Clearly soy beans, lentils and chickpeas have the least deleterious effect on our metabolism.  So although chickpeas are quite carb-y, they are a healthy legume choice since they don’t make your blood sugar spike, perpetuating  any existing insulin resistance and metabolic syndrome.   I made this incredibly delicious soup for lunch today with some of these beans.  You can lower the carb count on this soup by using fresh cooked soy beans if you like.  This soup really isn’t suitable until you are nearly at goal weight as it is high in carbs with chickpeas..

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

INGREDIENTS:

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

3 oz. onion, sliced

1 c. collard green leaves, sliced and stems removed

3/4 c. red bell pepper, coarsely chopped

4 c. clear homemade chicken broth

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

2 tsp. Sriracha sauce (optional)

3 c. cooked chickpeas (soy black beans will give lower carb count)

Dash black pepper

DIRECTIONS:   Lightly saute the sausage in a soup pot over medium-high heat until done and it has given off its grease.  Add onion and cook until it begins to brown. Add chopped collard greens and red bell pepper.  Saute until they begin to wilt.  Add broth and water to the pot and bring to a boil.  Lower to a simmer and add Sriracha and black pepper.   Simmer until collards are done to your liking, or about 20 minutes.  Remove from heat and serve at once.  The sausage is salty enough we didn’t need added salt.  You may want to add some.

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

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

Indonesian Pork Bites

Click to enlarge

Indonesian Pork Bites

I wanted meatballs for dinner tonight but not “the usual”.  So I opened up my spice cabinet by the stove and just started throwing Asian/Indonesian ingredients into the bowl.  It never ceases to amaze me that sometimes those “no-recipe” creations end up coming out soooooo tasty!   These had a very delicate flavor, despite the fact that the ingredients have pretty strong flavors.  I guess my ingredient amounts were spot on for our taste buds as we both just LOVED these little pork bites!  I served them with steamed cauliflower and green beans.  As the raw meat mixture was quite “sticky” (not sure why) they were difficult to roll into smooth, round meatballs.  So I improvised and ended up dropping little “roundish” blobs of meat onto my hot, greased skillet and then flattened them with the back of my spatula a bit.

Made even smaller and served with toothpicks, these would be great party food or a first course when entertaining.  As I used nut-based crackers, as written, this recipe would not be suitable until you reach the nuts and seeds level of the Atkins carb ladder in Phase 2 OWL.  Substituting an Induction suitable cracker, those on Induction could also enjoy these little pork delights.  These fit a Keto lifestyle nicely, too.  Paleo-Primal followers will want to use a nut butter in lieu of the peanut butter. 🙂

DIPPING SAUCE:  If you want one to go with these morsels, the one in this recipe is very nice.

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

MEAT INGREDIENTS:

1 lb. lean ground pork

1 beaten egg

1 oz. onion, finely minced

2-3 T. chopped cilantro

¼ tsp. Thai green curry powder

1/16 tsp. cayenne pepper (optional)

4 low-carb crackers of your choice (I used Almond-Arrowroot Crackers ), crushed

DIPPING SAUCE INGREDIENTS:

1 tsp. coconut aminos (or low-sodium soy sauce or tamari)

1 small clove garlic, minced

2 tsp. fish sauce (I use Thai Kitchen brand)

2 T. all natural peanut butter or other nut butter of your choice

1 T. olive oil (for frying)

DIRECTIONS:   Mix all ingredients together using a fork or your hands in a medium mixing bowl.  Heat the oil in a  non-stick skillet over medium-high heat.  Form into 13 “rough” meatball shapes, drop onto hot greased skillet, and with the back of a spatula, press them slightly to  flatten to about ½” thick.  Fry until golden brown on both sides.   This will take about 5 minutes per side.  Serve at once with your favorite Asian stir-fried vegetable dish.  ENJOY!

NUTRITIONAL INFO:   Makes 13 pork bites, each contains:

133 calories, 11 g  fat, 1.2 g  carbs, .4 g  fiber, .8 g  NET CARBS, 7.45 g  protein, 133 mg sodium

 

Creamy Chipotle-Lime Scampi

Creamy Lime Scampi

We just LOVE this dish that literally goes together in about 15-30 minutes flat!  My kind of recipe!  The addition of cream makes this a slightly different shrimp scampi creation from the norm.  This recipe and other shellfish recipes is the reason I use unsalted butter exclusively.  Since shrimp has a lot of natural sodium in it, I find adding any pushed is over the top in salinity for me.  This recipe is acceptable for all phases of Atkins and other Keto diets.  When you get to Phase 2 “OWL” (Ongoing Weight Loss), 2 T. of a nice dry white wine added to this is divine!

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

INGREDIENTS:

1 lb. shrimp, peeled and cleaned

2-3 cloves minced garlic (I use 3)

½ stick unsalted butter

Juice of 2 limes (about 2-3 T.)

1/4 c. finely chopped parsley

1/8 tsp. smoked chipotle powder (if you can’t get it, use cayenne pepper)

¼ c. heavy cream

Sprinkle of xanthan gum to slightly thicken

2 c. spaghetti squash threads (½ c. per serving)

DIRECTIONS: Cut a medium spaghetti squash in half, remove seeds and put cut side down into shallow dish filled with 1/4″ water.  Microwave on HI for 13 minutes.  Drain and fork out threads and put in serving bowl with tight cover so squash will stay hot while you cook the shrimp topping.  In a non-stick skillet, melt butter.  Add minced garlic and saute until cooked but not burned.  You don’t want a raw garlic taste to dominate the final dish.  Add chipotle powder and shrimp and saute until shrimp curl and are opaque.  Add parsley and lime juice and immediately lower heat to lowest setting.  Add cream and stir well.  Dust lightly with xanthan gum and stir until slightly thickened.  Serve over spaghetti squash threads with a nice green salad!

NUTRITIONAL INFO: Makes 4 servings, each containing: (includes spaghetti squash)

303 calories, 19.2 g  fat, 9.15 g  carbs, 1.38 g  fiber, 7.77 g  NET CARBS, 24.4 g  protein, 194 mg sodium

Chinese Chicken with Peppers & Bokchoy

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

Many delicious low-carb recipes like this can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon  or our direct order site: http://amongfriends.us/order.php. 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, de-boned and skinned (boil skin & bones for broth), cut into small pieces (mine was huge and yielded 10 oz. meat)

3 T. coconut oil

3 oz. yellow or white onion, sliced in wedges

1 medium carrot, peeled and sliced thin

3 oz. red bell pepper, cut into small pieces

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

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

¼ c. green onion tops, chopped ½”

2 cloves garlic, minced

2 tsp. minced ginger root

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

2 T. low-sodium soy sauce

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

¼ tsp. xanthan gum or your favorite thickener

OPTIONAL:  Sprinkle of sesame seeds for flare.

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

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

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

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

Lobster Dien Bien

Click to enlarge

This is what I cooked for dinner tonight.  I used to order this dish at a restaurant in Yorktown, Virginia while in high school.  We drove 30 miles just to eat there and this dish was the motivation.  The restaurant, Nick’s Seafood Pavilion, operated by a Greek chef and family.  His wife took it over after Nick died.  Sadly, Nick’s Pavilion no longer exists:  http://www.pbase.com/airlinerphotos/image/21276281.  I still fix Nick’s signature dish often at home, using a recipe my parents developed.  Tonight I made it with 1 large lobster tail (9 oz .) and 12 oz. of frozen crawfish.  Man, was it ever good!  My parents version is real close to what we ate so often at Nick’s restaurant.  I cannot have the rice  that is traditionally in this dish anymore as it is so high in carbs.  The original dish had 1 cup of rice (cooked in lobster or shrimp stock) stirred in just before serving.  Nowadays I serve my portion either over steamed cauliflower “rice” or sometimes atop oven-baked eggplant slices.
I get my lobster tails at Sam’s (frozen) but it works just fine in this dish.  I fix this often with just shrimp or a mixture of shrimp and crawfish, but it is best made with  lobster.  I have even made this with large sea scallops and fresh lump white crab meat (when I lived on the Gulf Coast and could get fresh Blue Crab).  As is true of most seafood dishes, this one really packs in the nutrients and it is suitable for all phases of Atkins and other Keto diets.
Click to enlarge crawfish version

Crawfish version

If you are not following a low-carb diet:  add 2 c. cooked brown or white rice that you have cooked in seafood stock instead of water (2 c. rice: 4 c. stock).  This step is essential for the best flavor profile in the final dish. Add the rice to the seafood mixture, stir gently and serve!  Mmmm…….this is my all-time favorite seafood dish EVER!  (with the rice, of course).

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

INGREDIENTS:

1 lb. lobster meat cut into bite-size pieces (or shrimp, lump crab or any combination)

1 stick unsalted butter

½ c. onion, chopped

1 c. celery, chopped

1 carrot, grated

1 2 oz. jar pimiento, drained

1/3 c. parsley, chopped

¼-½ tsp. cayenne pepper

10 drops Tobasco

½ tsp. ground thyme

Salt to taste at the table, as seafood is often high in sodium

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

NUTRITIONAL INFO:   Makes 3 servings, each with:

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

Spinach Mayonado (with optional Sausage Meatballs)

Spinach Mayonado (optional meatballs)

Thought I’d post a few of my “staple” veggie recipes today.  This one is essentially a creamed spinach dish, but made with a very different and very special cream foundation.  I decided to not stir it altogether as that does not photograph so prettily.  The flavor of this creamy spinach dish will blow you away.  It’s sinfully rich and ever so good!  So good, in fact, I lick every bit of the sauce off the spoon and food processor bowl.  Seriously good eats.

Of course, you can always stir the sauce right into the spinach in the traditional way in it served. It certainly ends up mixed on my plate while I’m eating it.  🙂  It’s just not too photogenic that way.   To be quite honest, ANY meat, seared chicken breast strips, beef or pork meatballs or smoked sausage would be good alongside (or on top as shown) this extremely nutritious dish.

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

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

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

INGREDIENTS:

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

6 T. my Shawarma Homemade Mayonnaise

1 avocado

16 oz. bag of frozen, chopped spinach

Water to cover spinach

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

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

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

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

NUTRITIONAL INFO:  Makes 3 servings, each contains:

468 calories, 48 g  fat, 12.03 g  carbs, 8.66 g  fiber, 3.37 g  NET CARBS, 15.2 g  protein, 453 mg sodium

 

Eggplant-Beef Lasagna

Eggplant-Beef Lasagna

          Eggplant-Beef Lasagna

When I defrosted my spaghetti sauce for tonight, I didn’t just want to make spaghetti.  I bought an eggplant this week, so I decided to throw it all together into a lasagna-like dish.  Came out real tasty.  This dish is Induction friendly if you can fit the carbs into your day.  🙂  I find with the cheese, this dish is salty enough without added salt. This is not a particularly large recipe, so if you want extra so there will be leftovers for freezing, I would recommend doubling the recipe.  This recipe is not suitable until Atkins Phase 2 OWL.  It is not suitable for Primal-Paleo due to the cheese.

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

INGREDIENTS:

10 oz. eggplant

1 T. olive oil

1 c. low-carb spaghetti sauce with meat  (I use my own recipe:  https://buttoni.wordpress.com/2009/08/13/peggys-spaghetti-sauce/)

4 oz. mozzarella cheese, grated

4 T. Parmesan cheese

1/3 c. ricotta cheese

4 fresh basil leaves, chopped (or ¼ tsp. dried)

DIRECTIONS:  Preheat oven to 400º.  Stem the eggplant and slice into ¼” slices.  Oil sheet pan with olive oil and place each slice on sheet, coating both sides of them with oil as you go.  Bake until eggplant is nearly done, turning once (takes about 8-10 minutes on a side.  Remove from oven and lower heat to 350º.  Layer half the eggplant slices on the bottom of a well oiled baking dish.  Spoon half the spaghetti sauce over the top.  Evenly spread all the ricotta cheese on next.  Now sprinkle on half the mozzarella followed by 2 T. of the Parmesan.  Spread the chopped basil on next.  Now place the remaining slices of eggplant on top, reserving out one nice slice to decorate the top of the dish.  Add the remaining sauce. Sprinkle on the remaining mozzarella and then the Parmesan cheese.  Place the last slice of eggplant center dish and pop into 350º oven for around 30 minutes, until hot and bubbly.  Garnish with colorful fresh basil leaves if desired.

NUTRITIONAL INFO:   Makes 4 servings, each contains:

294.3 calories, 19.7 g  fat, 11.13 g  carbs, 3.65 g  fiber, 7.48 g. NET CARBS, 19.2 g  protein

250 mg sodium

 

Eggplant Parmigiana Sandwiches

EggplantSandwich

I’m planning on making these tomorrow night for dinner.  This recipe is deep in my blog archives so I thought I’d re-post it for my readers that love Italian food.  This recipe is inspired by a dish my mother used to make when I was growing up.  Of course, she used bread crumbs and not the pork rinds I used in mine to keep them lower-carb.  Her dish didn’t have meat in it, just the eggplant.  However this recipe takes it to a complete meal!  This is a delightful lunch or dinner entree and is quite filling!  It goes nicely with a tossed green salad.  This dish can also be made with ground lamb if you prefer.  It is suitable for Induction, too.  Despite their name, it takes a fork and knife to eat these “sandwiches”.

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

INGREDIENTS:

½  recipe of my Oven-Fried Eggplant (adding the 1 oz. crushed pork rinds below to coating)   

1 oz. crushed pork rinds

6 oz. ground beef (or lamb)

2 slices provalone cheese

2  1-oz. slices mozzarella cheese (or grated)

½ c. low-carb spaghetti sauce  (I used this:  https://buttoni.wordpress.com/2009/08/13/peggys-spaghetti-sauce/ )

2 fresh basil leaves, chopped (or ¼ tsp. dried)

2 T. Parmesan cheese

VARIATION:  Use ground lamb instead of ground beef for a Greek twist, subbing in feta cheese for the provalone.

DIRECTIONS:  Preheat oven to 450º.  Make ½ recipe my Oven Fried Eggplant per instructions for that recipe, with the one addition of 1 oz. crushed pork rinds to the coating mixture.  This takes about 20 minutes to bake at 450º.  While this is baking, form two nice beef patties from the meat and brown them in a non-stick skillet.  When eggplant is browned nicely, remove from oven (remember, it will be browner on bottom than on top).  Lower oven to 350º.  Place 2 T. spaghetti sauce atop each of two slices (the other two slices will form the second layer of these stacks).      Next place a browned meat patty on them.  Top them with a slice of provalone cheese and ½ T. of the Parmesan.  Sprinkle on half the basil.  Now place another slice of eggplant on top.  Spoon 2 more tablespoons of sauce on top.  Top each with 1 oz. grated or sliced mozzarella.  Top each with half the remaining Parmesan and basil.  I had one small slice of eggplant leftover and laid it on top of the serving simply for photographic impact, but I don’t usually do this.   Sauce and cheese are usually the final layer.  Pop sandwiches back into oven at 350º for about 5-10 minutes to melt cheeses. If the tops slide off, just push them back on top before serving.  🙂  Happens all the time to me.  Cheese is slippery. 🙂

NUTRITIONAL INFO:    Makes two servings, each contains:

502 calories, 31.7 g  fat, 8.1 g  carbs, 3.4 g  fiber, 4.7 g  NET CARBS, 44.4 g  protein, 1144 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

 

Lobster Tails with Butter

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One of life’s culinary pleasures for me is lobster.  Only thing that comes close is a cooked-to-perfection char-broiled ribeye steak.  We try to do a really special dinner on New Year’s Eve because it is also my birthday, so this is what we had tonight.  Lobster is soooo good and sooooo simple to make.   I tested a new Parsley-Cilantro salad dressing https://buttoni.wordpress.com/2011/08/09/parsley-cilantro-salad-dressing/  which really complimented the lobster.  The lobster I get at Sam’s Club every year is usually from the Bahamas.   The tails we bought this year weighed around 9 oz. each and all were tender as they could be.  They are, I find, a little sweeter than cold water lobster from New England, in my opinion.   This recipe is suitable for all phases of Atkins.

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

INGREDIENTS: 

1.25 lb. lobster tails (yields about 12 oz. tail meat after removing shell)

½ stick salted butter, melted

DIRECTIONS:    Put about 1½ cups water in a deep boiling pot and bring to a boil. Run two skewers from the base of the tail up the center of the belly, all the way up to the center of the thickest part.  This will keep the tail from curling so tight while cooking.  When the water comes to a rolling boil, insert skewered lobster tail up in the pot.  I usually lean the skewers out the top.  Set a lid on the pot slightly offset to reduce water evaporation, but it really doesn’t have to be 100% closed.     Lower to medium heat and let steam for about 10-13 minutes, depending on their size.  Alternately, you can use more water to cover the tails entirely and boil for 10 minutes if large 9 oz tails, or just for 6-7 minutes if they are the small 4.5 oz tails usually purchased at the grocery store.  Remove lobster tails from pot, remove skewers (if steamed) and holding shell with one hand (using tongs or a kitchen towel) cut with kitchen shears straight up the thinner belly shell (top to base of tail). Pull sides of tail shell apart a wee bit and fork out the tail meat (I like to leave the tail fins attached and in tact as shown in the photo above).  Splay the tail fins out when serving lobster meat on plates or platter.  Makes for a pretty presentation with the tail fins attached!   Serve along a nice green salad and perhaps my Rosemary Onion Dinner Rolls:  https://buttoni.wordpress.com/2011/05/31/rosemary-onion-dinner-rolls/

NUTRITIONAL INFO:   Makes 2 servings and each contains (including ¼c. of the butter):

367 calories, 23.9 g  fat, 2.2 g carbs, 0 fiber, 2.2 g NET CARBS, 34.8 g  protein, 1350 mg sodium

 

Creamy, Smoky Turkey Casserole

creamy-smoky-chicken-casserole

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

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

INGREDIENTS:

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

2 T. coconut oil

3 oz. onion, chopped

2 large carrots, sliced or chopped

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

2 T. cream cheese

3/4 c. heavy (whipping) cream

2 c. cooked turkey (or chicken), chopped

3 oz. Smoked Gouda cheese, shredded

Dash black pepper

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

½ recipe of my Savory Casserole Topping

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

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

NUTRITIONAL INFO:   Makes 8 servings, each contains:

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

Turkey Poblano “Chalupas”

Click to enlarge

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

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

INGREDIENTS:

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

1 T. olive oil

8 oz. cooked, turkey breast meat

2 oz. onion, chopped or slivered

4 slices American cheese

4 oz. Cheddar cheese, grated

¼ tsp. ground cumin

½ tsp. chili powder

¼ c. cilantro, chopped

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

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

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

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

Triple Pork Rolls

triple-pork-rolls

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

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

INGREDIENTS:

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

8 oz. ground pork

2 oz. Smoked Gouda cheese

4 thick slices of bacon

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

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

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

Bacon-Onion-Smoked Gouda Chipotle Burger

bacon-onion-gouda-chipotle-burger

       Shown on a Smart Bun.

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

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

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

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

INGREDIENTS: 

1 lb. ground beef

4 slices bacon, cut into large pieces

2 oz. onion, slivered in thin wedges

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

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

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

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

NUTRITIONAL INFO:   Makes 4 burgers.  Each contains:

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

Chicken Quesadillas

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Chicken Quesadillas

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

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

INGREDIENTS:

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

2 T. my chimichurri sauce

1½ c. cooked chicken, chopped, skin removed

1 c. grated Monterey Jack cheese

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

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

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

1 whole, uncut quesadilla contains:

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

55.2 g  fat

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

42.7 g  protein

950 mg sodium

Meatballs on Zucchini Ribbons

Meatballs on Zucchini Ribbons

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

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

INGREDIENTS:

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

1 large egg

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

2 oz. onion, cut into chunks

8 oz. fresh mushrooms, sliced

1 c. parsley, coarsely chopped

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

1/8 tsp. sea salt

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

1 c. heavy cream

1/8 tsp. xanthan gum or your preferred thickener

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

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

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

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

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

552 calories, 46.4 g fat, 13.4 g carbs, 3.87 g fiber, 9.53 g NET CARBS, 26.3 g protein, 223 mg sodium

 

Montreal-Chipotle Pulled Pork

Montreal-Chipotle Pulled Pork

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

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

INGREDIENTS:

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

Sea Salt and black pepper

1 tsp. my Homemade Montreal Steak Seasoning

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

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

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

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

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

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

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

Lobster Dien Bien

Click to enlarge

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

Crawfish version

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

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

INGREDIENTS:

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

1 stick unsalted butter

½ c. onion, chopped

1 c. celery, chopped

1 carrot, grated

1 2 oz. jar pimiento, drained

1/3 c. parsley, chopped

¼-½ tsp. cayenne pepper

10 drops Tobasco

½ tsp. ground thyme

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

NUTRITIONAL INFO:   Makes 3 servings, each with:

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

Roast Duck with Tipsy Blueberry Sauce

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

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

INGREDIENTS FOR DUCK:

5½ lb. duck

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

Dash my Seafood Spice Blend (optional)

¼ tsp. salt

1 T. butter

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

SAUCE INGREDIENTS:

3 green onions, chopped coarsely

1½ oz. bacon (3 slices), chopped coarsely

1 c. blueberries (dried, fresh or frozen)

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

2 T. Port wine or Sherry

Dash each thyme, rosemary, onion powder and salt

¼ tsp. xanthan gum or your preferred thickener

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

NUTRITIONAL INFO:   Makes 8 servings, each contains:

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

 

Roaster Oven Turkey

Roasted Turkey (done in a roaster oven)

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

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

INGREDIENTS:

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

4 T. melted butter

Dash each of salt and black pepper

4 small pieces of foil

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

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

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

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

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

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

French Chicken Provençale

French Chicken Provençale

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

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

INGREDIENTS:

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

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

1/2 c. chopped onion

4 oz. sliced fresh mushrooms

2 lg. cloves minced garlic

1.5 c. chicken broth or water

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

1/4 tsp. dried thyme

1 small bay leaf

1/2 c. green bell pepper cut into strips

4 plum tomatoes cut into large wedges.

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

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

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

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

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

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

“Unstuffed” Zucchini

Unstuffed Zucchini

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

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

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

INGREDIENTS:

2 slices bacon

3 oz. onion, chopped

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

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

12 oz. ground beef (or lamb)

3 oz. green bell pepper, chopped

3 oz. mozzarella cheese, grated

2 T. grated Parmesan cheese

1/3 tsp. dried oregano, crushed

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

1 lg. clove garlic, minced

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

NUTRITIONAL INFO: Makes 4 servings, each containing:

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

 

Southern Fried Chicken

Southern Fried Chicken

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

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

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

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

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

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

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

INGREDIENTS:

3/4 c. plain whey protein

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

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

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

½ tsp. onion powder

½ c. Parmesan cheese

1/8 tsp. coarse black pepper

2 large eggs

¼ c. heavy cream

¼ c. water

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

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

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

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

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

Buffalo Burritos

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

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

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

INGREDIENTS:

4   low-carb tortillas

2 T. bacon grease

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

4 oz. onion

2 oz. green bell pepper

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

1 c. shredded Monterrey Jack cheese

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

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

NUTRITIONAL INFO:   Makes 4 servings, each contains:

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

 

Bacon & Leek Soup

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

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

INGREDIENTS:

5 slices low-sodium bacon, sliced

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

2 c. homemade chicken broth

2 c. water

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

¼ tsp. each salt and black pepper

your favorite thickener (if needed)

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

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

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

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

Mom’s Chicken Stew

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

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

INGREDIENTS:

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

3 carrots, peeled, cut in 1″ chunks

3 stalks celery, cut in 2″ pieces

1 large onion, cut into wedges

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

½ tsp. sea salt

¼ tsp. coarse black pepper

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

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

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

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

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