Shrimp Crepes

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After enjoying Paul Prudhomme’s Seafood Crepes at K-Paul’s Louisiana Kitchen in New Orleans (before he went up to the New York restaurant), I just had to create a low-carb version.  In those days, he would be seen sitting at the back of the dining room (when he wasn’t in the kitchen) and often came over to your table to ask if you enjoyed what you ordered.  🙂

His entree had both crab and shrimp, but crab in Central Texas leaves much to be desired, so I just use shrimp for my creation.  Man, do these ever come out GOOD!  My hubby just loves them!  These are definitely different from K-Paul’s crepes, but I think they are an equally good dish.  I don’t recall any wine in his version either, but I like a little in my creamy seafood dishes, so I added a little sherry to these.  You need to leave it out if you’re still in Atkins Induction phase.   But they’ll still be good without it! These would not be suitable for Paleo-Primal followers.

For this creation, I used Jennifer Eloff’s latest low-carb crepe recipe, with a couple changes.  That recipe is here:  http://low-carb-news.blogspot.com/2013/02/ultra-low-carb-crepes-and-another-idea.html .  I omitted the sweetener and vanilla for this savory application and I also added 1/8 tsp. salt.  I also made my crepes earlier in the evening so those would be ready to go when it was time to prepare the dish and assemble.  I just stacked the cooked crepes with plastic between each one and left on the counter.  My crepe maker is 7″ in diameter (Jennifer’s is only 5″) so I only got 5 larger crepes from the recipe.  Therefore, each of my unfilled crepes have slightly more calories and carbs:134 calories, 10 g fat, 7 g  protein, 3.56 g carbs, .28 g fiber and 3.28 g net carbs and these numbers are reflected in the recipe per serving nutritional numbers below.

This recipe is featured in Jennifer Eloff’s low-carb cookbook series Low Carbing Among Friends (Vol. 4).  The series is a collection of recipes by some of the most talented low-carb cooks on the web!  Order yours here:  Amazon.com or at http://amongfriends.us/order.php

INGREDIENTS:

1 recipe crepes (five 7″ crepes, made by Jennifer Eloff’s recipe, minus the sweetener and vanilla:

FILLING:

5 oz. shrimp, peeled and chopped coarsely (leave 1 or 2 whole for garnish if desired)

3 slices low-sodium, no salt added bacon, chopped

1 large shallot, sliced thin

¼ c. red bell pepper, chopped

¼ c. parsley, chopped

¼ c. white wine or sherry

¼ tsp. my Seafood Spice Blend 

Dash each salt and black pepper

1 c. heavy cream

½ c. water

1/4 tsp. glucomannan powder (or use your preferred thickener)

DIRECTIONS:  Make the crepes ahead by that recipe’s directions.  Stack them with plastic wrap between each so they won’t stick together.  When ready to prepare meal, brown the chopped bacon over high heat in a non-stick skillet.  When it is browned, added the shallot and red bell pepper.  Saute until they are tender. Add all the shrimp, including those left whole for garnish. Remove the 2 whole garnish shrimp and set aside for now.  Add the parsley, wine (if using) and the salt and pepper to the skillet mixture. Simmer a few minutes. Lower heat to lowest setting.  In a bowl, whisk the cream, water and slowly dust the glucomannan over the liquid (or whatever thickener you’re using), whisking constantly until blended. Pour the liquid into the skillet and simmer the filling a couple minutes to meld flavors.  The sauce will turn slightly pink from the bell pepper.  🙂  Turn off heat and plate the crepes as follows:

ASSEMBLY:  Place your serving platter by the skillet and the stack of cooked crepes close at hand.  Try to visually judge in the skillet 1/5 of the filling as you have 5 crepes to fill. Using a slotted spoon, so as to get mostly just the solids, place 1/5 (about 1 cooking spoon) of the filling into one of the crepes, roll carefully and lift the filled roll onto the platter, placing seam down.  Repeat for the remaining crepes, lining them in a row.  The remaining sauce in the skillet will be dribbled over the crepes.  If you don’t have enough sauce left to do this,  add a little more cream, blend with a spoon and adjust salt if needed.  Then pour the sauce down the center of the crepes on the platter and garnish with the 2 whole shrimp you browned and a sprinkle of chopped parsley if desired.  I hope you enjoy these as much as we did!

NUTRITIONAL INFO:  Makes five servings, each contains:

371.2 calories, 30.5 g  fat, 7.06 g  carbs, .62 g  fiber, 6.44 g  NET CARBS, 15.44 g  protein, 287 mg sodium

 

Kale-Turnip Soup

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I needed to add some green to the day’s menu plan so I whipped up a batch of soup today with what I had in the fridge……..kale and 2 turnips.  It was a simple soup, quick to make and very tasty!  This soup is suitable for all phases of Atkins, Keto diets, Primal and Paleo as well.

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

INGREDIENTS:

12 oz. pork breakfast sausage

3 oz. red onion, sliced or chopped

2 c. turnip, cut into large cubes

1 medium stalk celery, sliced coarsely

1½ c. kale leaves, stemmed, coarsely cut up

6 c. homemade chicken broth

Dash each sea salt and coarse black pepper

DIRECTIONS:  Coarsely crumble the sausage into a soup pot and lightly brown with the onion.  There should be enough grease in the sausage to accomplish this.  Add all remaining ingredients.  Bring pot to a boil and lower heat, simmering just until turnip pieces are tender but not falling apart.  Kale sill be fully cooked at this juncture.  Serve at once.

VARIATION:  Add 3 T. rice wine vinegar to the pot during simmering for a slightly different taste. Another variation would be to use ground beef instead of pork sausage.  Again, a slightly different taste.  🙂

NUTRITIONAL INFO:    Makes 6 nice bowls (about 1-1¼ c. each) Each serving contains:

243 calories, 19.2 g fat, 5.75 g carbs, 1.35 g fiber, 4.40 g NET CARBS, 18.2 g protein, 495 mg sodium

 

Calico Cabbage

Calico Sausage

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

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

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

INGREDIENTS:

4 c. cabbage, coarsely chopped

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

2 oz. red bell pepper, diced large

2 oz. green bell pepper, diced large

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

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

Dash coarse black pepper

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

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

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

 

 

Grilled Chicken & Spinach Pizza

Grilled Chicken-Spinach Pizza

This pizza was absolutely delicious.  I call it my white pizza.  It’s so different from classic red-sauced pizzas.  I’ll definitely add more spinach next time as it was so good on this pizza.  I used ½ cup on this one but will use 3/4 c. next time and have calculated for that below.  The red onion is key to the flavor so wait until you can get a red one for this recipe.  They have a sweeter, fruitier taste than other onions.

This recipe is not suitable for Atkins Induction but will be OK for all other phases.  The carb count is certainly low enough for most Keto diets.

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

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

INGREDIENTS:

1 recipe my Gluten-Free Pizza Crust

1½ c. grilled chicken meat, chopped (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

Pork in Queso Flameado Sauce

Pork in Queso Flameado

If you’ve ever ordered Queso Flameado in a Mexican restaurant, it’s a flavor you don’t soon forget. It’s a thick melted cheese fondu with chorizo crumbled in it served with flour tortillas to roll it up in. It is considered an appetizer.  It is sooo good!  Traditionally, a bit of warmed brandy is poured over the fondu and the dish is lit when served (where the name “flameado” comes from), but I dispense with that step.

Well, this new dish I created a few years back, I made again last night for dinner.  I used this tasty sauce over seared pork and it was simply outstanding!  If you love Mexican food, you’ve GOT to try this dish!  My husband just love this, as do I!   This dish is suitable for all phases of Atkins and other Ketogenic diets.  It is not, however, suitable for Primal/Paleo without revisions.

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:

12 oz. pork loin, cut into 4 portions

1 link chorizo, removed from the skin and crumbled

2 T. unsalted butter

4 large green onions, chopped

1/2 c. red bell pepper, chopped

1 c. cilantro, chopped

1/2 c. heavy cream

1/2 c. water

6 oz. Monterrey Jack cheese, shredded (or more, if you can afford the extra carbs)

VARIATION:  Use boneless chicken breast in lieu of the pork

DIRECTIONS:  Preheat oven to 350º.  Pound the 4 pieces of pork with a meat tenderizer.  Melt butter in large skillet over high heat.  Brown pork on both sides until nearly done.  Remove.  Add crumbled chorizo and brown, crumbling as small as you can as it cooks.   Add the green onions, bell pepper and saute until they are tender.  Lower heat to medium low and add cream, water and cilantro.  Simmer a couple minutes to reduce a bit. Sprinkle the cheese over the sauce and lay pork on top.  Pop into preheated oven and bake for 15 minutes or until bubbly and the meat appear to be done.  Serve 1/4 of the sauce over each portion of meat.  This pairs nicely with mashed cauliflower or a nice guacamole salad alongside.

NUTRITIONAL INFO:   Makes 4 servings, each contains:

567 calories, 45 g  fat, 4.35 g  carbs, 1.15 g  fiber, 3.2 g  NET CARBS, 36 g  protein, 654 mg sodium

Chicken Brussels Sprouts Casserole

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A mere magazine photo of a creamy chicken and rice dish triggered off this idea.  The dish was literally a toss-in-a-little-of-this-and-a-little-of-that creation.  Sometimes those dishes come out tasting quite good, as we all know well.  My husband ate seconds, which is always a good indicator, so I thought I’d share this one with you.  Although quinoa is technically a seed, this recipe is not suitable until you reach the higher-carb grains rung of the Atkins carb ladder (Phase 2 OWL).

You may find this dish a bit carby for your nutrition program, but all the carbs are pretty much coming from the Brussels sprouts and quinoa.  But quinoa is a super food nutritionally that I like to include in my diet once in awhile.  If you are still on Induction or wish just to lower the carb count for this dish, you can omit the quinoa.  🙂  Hemp hearts are a good lower-carb substitution for the quinoa, but those are only susitable if you are out of Atkins Induction phase.

More delicious low-carb casserole 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 c. homemade chicken broth

¼ c. quinoa (substitute hemp hearts for much lower carb count)

10 oz. chicken breast, deboned, skin removed, cut in small pieces

4 slices bacon, chopped

2 T. butter

1 c. celery, chopped

2½ oz. onion, chopped

1/2 recipe Jennifer Eloff’s low-carb Condensed Cream of Mushroom Soup

¼ c. heavy cream

Dash each salt and black pepper

3 oz. Smoked Gouda cheese, shredded  (or cheese of your choice)

5 oz. frozen Brussels sprouts, cut into quarters lengthwise (do not precook)

VARIATION:  Substitute some of that leftover Holiday turkey you froze for the chicken.  🙂

DIRECTIONS:    Preheat the oven to 350º.  First, prepare the mushroom soup, set ½ the mixture into a medium bowl for inclusion in this recipe.  Store the remaining soup in the refrigerator for another use.  Bring chicken broth to a boil in a medium saucepan, add the quinoa and simmer covered for about 5-10 minutes while you prepare the other ingredients.  In a large skillet, fry the bacon until done.  Add the butter, celery, onion, salt and pepper and saute until the vegetables are getting tender.    Add the pieces of chicken next and saute until no longer pink. Lower the heat and add the soup mix and cream.  Stir well.  Next add the shredded Gouda and Brussels sprouts.  Turn off heat and stir gently.  Add in the quinoa and remaining broth (or steamed cauliflower if substituting).  Toss the mixture well with a spoon.  Pop into a preheated 350º oven and bake for 30-40 minutes or until hot and bubbly.  Serve at once.

NUTRITIONAL INFO:   Makes 4 servings, each contains:

468 calories, 33 g  fat, 15.27 g  carbs, 2.9 g  fiber, 12.37 g  NET CARBS, 25.8 g  protein, 880 mg sodium

Turkey Poblano “Chalupas”

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Trying to think of ways to use up some left-over holiday turkey?  This one 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 OWL 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

Steamed Lobster Tails

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One of life’s culinary pleasures is lobster, in my opinion.  Only thing that comes close is a cooked-to-perfection char-broiled ribeye steak.  We love to prepare lobster at Christmas or New Years, as by then, we’re usually pretty “turkey’ed out”.   My parsley-cilantro salad dressing https://buttoni.wordpress.com/2011/08/09/parsley-cilantro-salad-dressing/  really compliments lobster nicely.  The lobster I can get locally is usually brought in from the Bahamas.   Tastes a little sweeter than cold water lobster from New England, in my opinion.   This recipe is suitable for all phases of Atkins, Keto diets, Paleo-Primal as well.

INGREDIENTS: 

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

Water to boil

½ stick salted butter, melted and clarified (butter fat solids scooped off the top)

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 7-10 minutes.  Turn off heat, remove skewers and holding shell with one hand, with the help of a kitchen towel or mitt, cut with kitchen shears straight up the belly shell from top to base of tail. Pull sides of tail shell apart and fork out the tail meat (I like to leave the tail fins attached and in tact) right out of the shell.  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 g fiber, 2.2 g NET CARBS, 34.8 g  protein, 1350 mg sodium

Dad’s Peppered Rib Roast

Dad's Peppered Rib Roast

This recipe was my Dad’s pride and joy.  In 80 years of cooking he never found a marinade he liked better.  I often make this truly out-of-the-ordinary roast for company and holidays, but we do it on smaller cuts of beef year-round!  It’s DELICIOUS!  You grilling fanatics MUST try this recipe sometime!  This is truly my all-time favorite beef marinade as well and has been since I was in high school over 40 years ago.  I will be making it again for Christmas.  We are usually turkey’ed out by Christmas and enjoy this change of pace.  This recipe makes enough marinade for an 8 lb. boneless rib roast, which will (after shrinkage) serve 10 nice servings, with some leftover for the most delicious cold roast beef sandwiches you ever had.  I do not recommend reheating this meat, as the meat and marinade loose some of their impact on reheating.   But it makes the best cold roast beef sandwiches you ever ate!  🙂

In the beginning, I only made this roast for large dinner parties and holidays, not because it was hard to make, but because that’s when I tend to purchase, cook and serve rib roasts. But once I realized this marinade could just as easily be used on smaller cuts of beef, we enjoy it much more often now.  I have done it for a  3-4 lb. rib roast, lean piece of boneless chuck, sirloin roasts and individual steaks.  It’s also good on wild game you plan to do on the grill.  It’s a truly unique flavor when cooked over charcoal (not so good oven-cooked though).  It is Atkins friendly (just not Induction friendly, because of the wine).  Leaving out the wine just isn’t an option for this recipe, so wait until the Atkins OWL (Ongoing Weight Loss) phase to enjoy this wonderful dish.  I guarantee, this is so good you’ll be fighting over who gets the two end slices, just like at my house.  🙂

Many more delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ latest cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a myriad of delicious recipes you are going to want in your collection.  Order your set of cookbooks (also available individually) TODAY from Amazon or here:  http://amongfriends.us/order.php

MARINADE INGREDIENTS: (remember, it is not all consumed)

1/2 tsp. garlic powder

1 tsp. paprika

1/8 c. low-sodium soy sauce (1/4 c. if you can tolerate the sodium, I don’t though)

1/2 c. dry red wine (burgundy or claret work nicely but any dry red will do)

1 T. tomato paste

1½ T. coarse ground black pepper (or enough to entirely coat your meat thickly)

DIRECTIONS:  Pound the coarse ground black pepper over all surfaces of an 8 rib roast using the butt of your palm or the smooth side of a meat cleaver. Use less pepper if doing a smaller piece of meat. Place meat in glass dish. I drizzle marinate every half hour (as often as you can remember to stop and do it) most of a day (minimum 6 hours). Most efficient way to marinate without disturbing pepper coating is to use a basting brush. Do not touch the meat with your brush, or you’ll wipe all the pepper off! Hold it over the meat and let it drip off the brush. When surface is soaked, put in refrigerator to marinate between “bastings”.  I baste hourly until cooking time.

COOKING:

This recipe really is not good cooked inside in your oven. Not sure why, but it just isn’t.  It seems it is the marriage of the marinade with smoke that makes this taste indescribable.  You need to grill the 8 lb. rib roast for about 2 hours over medium coals (using a rotary spit if you own one).  If you don’t have one, like me, just turn the meat every half hour to sear all surfaces nicely. Best if not cooked past medium to medium rare stage.  I take mine off when my meat thermometer reads 120º degrees and set it on my cutting board for another 10 minutes to “rest”.  A piece of meat this large will continue to climb to around 130º while resting. That’s usually a nice pink medium-rare inside.

If doing sirloin or chuck roast or individual rib steaks with this recipe, cook a 3-4 lb. chuck about 20 minutes on a side for medium-rare. This marinade really does a nice job of tenderizing a chuck or sirloin roast.  Cook steaks as you usually would to your desired doneness.

This recipe always gets the WOWS when I serve it.  Hope you folks will try it! I think you’ll find you won’t be sorry you did! The outside slices are so good we always fight over them at home.  🙂

NUTRITIONAL INFORMATION:

The marinade is discarded when you cook the meat.  No further basting should be done while cooking as there is no raw meat juice co-mingling in the marinade.   Calculating how much marinade is consumed is difficult.  It would also be impossible for me to know how many servings you are able to get out of your roast.  So I’m providing the totals for the entire batch of marinade and you will have to see how much it makes and how much is left in the pan before discarding to determine roughly how much is staying on the meat and thus consumed by how many people you are serving.   Most of the sauce goes down the drain, to be perfectly honest, so you’re getting mostly sodium from the soy sauce and a few carbs from the wine and tomato paste that cling to the surface of the meat (a little more if you get the end slices).  The figures below DO NOT INCLUDE THE MEAT.

The entire batch of marinade has:

131 calories, 0.7 g. fat, 18 g. carbs, 4.6 g. fiber, 15.4 NET CARBS (entire batch), 5.5 g. protein,

1070 mg. sodium

Roasted Lemon-Garlic Duck

RoastedLemon-GarlicDuck

I just love duck!  I often cook it during the holidays.  Here’s my newest recipe for preparing it that is delicious!  Although duck is very nice cooked on the grill outside, it is also good just roasted in the oven. But no matter which way you choose to cook it, it will likely be very tasty.  Duck is traditionally eaten slightly pink, but you can cook it longer if you prefer.  This VERY nutritious recipe is suitable for all phases of Atkins (use broth if still on Atkins Induction) and is suitable for Paleo-Primal followers if broth is used rather than 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 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 c. white wine (use chicken broth if still on Induction)

4 T. my Lemon-Parsley-Garlic Butter

3 cloves garlic, minced

Dash each:  salt, black pepper, garlic powder, onion powder

1  whole 5-lb duck, neck and giblets removed for other use

DIRECTIONS:  Remove neck and giblets from duck and save for other uses.  My dog usually gets the giblets and neck meat I simmer until tender, but the neck will make great stock for soup if you want to add it to the carcass bones after dinner in a pot of water with chopped onion and carrot.  Duck stock makes delicious soup!

Butterfly (spatchcock) the duck by cutting up the backbone and spreading it out in a marinating dish.  Add wine (or broth), minced garlic and other spices.  Marinate covered in plastic on your refrigerator shelf for 2-4 hours, turning and basting 1-2 times during this period with a basting brush.

VARIATION:  Cook the marinated duck on a grill like you would grill chicken.

You’ll need to allow about 1½-2 hours to oven roast a 5# duck to internal temperature of 180º.  Duck is traditionally served a wee bit pink. When ready to cook, preheat oven to 375º.  Remove duck from refrigerator and lift out of the marinating dish. Pour marinade off into a small saucepan.  Add compound butter and simmer for 5 minutes or so to allow raw duck juices to fully cook. Place duck skin side up in a large baking pan, baste with marinade and pop in hot oven.  Using a basting brush, baste duck with marinade and pan juices every half hour.  At 1 hour cooking, remove duck and cover wing tips and leg tips with small pieces of foil so they will not over brown/burn.  Pop pan back into oven, lower oven to 350º and bake for 45 minutes to 1 hour longer (ovens will vary), or until a meat thermometer reads 180º at center thigh and center breast.   Serve at once with your favorite sides for fowl.  I served mine with steamed broccoli and broiled tomatoes.  If I had char-grilled the duck, as originally planned, I was going to grill some fresh pineapple slices to go with it.   Mmmm.   How I DOOOOOOOO love grilled pineapple!  🙂

NUTRITIONAL INFO:   Makes 4 servings, each contains:

791 calories, 65.3 g  fat (duck is much fattier than chicken), 2.4 g  carbs, 0.2 g  fiber, 2.20 g  NET CARBS, 36.4 g  protein, 485 mg sodium

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.

I honestly 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 flour coated chicken!  A 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!

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.

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

Crawfish Dumpling Stew

Crawfish Dumplings

WOW!  I found a fantastic way to shake up my glucomannan dumplings! This is 5-star restaurant tasty as far as I’m concerned.  Not many recipes strike me that way, either.  It was every bit as good as the lobster ravioli served to my at Gershwin’s in Dallas, that’s for sure!  My husband and I were absolutely astounded at how good this idea I hatched recently came out.  I hesitated to actually make it for the longest time, as I was afraid putting that much bulk into the dumpling batter would make them just totally fall apart in the simmering water.  As you can see in the pic, that just didn’t happen!  What potential I now see for other recipes with this dumpling batter.  🙂

This recipe will be a keeper for sure! For those still on Atkins Induction, omit the wine and substitute 1/2 c. seafood stock or chicken stock in your sauce.  This recipe is suitable for Atkins OWL Phase 2 or beyond and Keto diets as well if it fits your daily carb limits.  You’d have to make the sauce with coconut milk for it to pass Primal-Paleo muster, but that’s doable.  By the way, these freeze beautifully and tasted even better than the first night they were made!  🙂  I was only able to eat two dumplings (they are very filling) so my number of servings below reflects that fact.

VARIATIONS:  Substitute either crab meat or shrimp for the crawfish.  These made smaller would also be lovely in a simple wonton-style soup, standing in for the meat-filled wontons.  🙂

DUMPLING INGREDIENTS:

6 oz. cooked, cleaned crawfish tail meat (the rest of the 12-oz. package goes in the sauce)

4 T. butter, unsalted

2 oz. celery, chopped

2 oz. green bell pepper, chopped

2 oz. yellow onion, chopped

½ c. green onion, chopped

1/3 c. parsley, chopped (3 more T. needed for the sauce, so go on and chop 1/2 c. total 😉 )

1 clove garlic, minced

1 tsp. my Seafood Spice Blend

2 recipes my glucomannan Dumplings batter

 

SAUCE INGREDIENTS:

4 T. unsalted butter, melted

6 oz. remaining crawfish

½ c. white wine (omit for Induction)

1 T. lemon juice

3 T. parsley, chopped

½ c. heavy cream

½ c. water

1 small clove garlic, minced

Dash each salt and black pepper

DIRECTIONS:  Chop all the vegetables up.  Melt 4 T. butter over high heat and add the celery, bell pepper, onion and minced garlic.  Saute until they are tender.  Add 6 oz. of the crawfish, the parsley, and seafood spice mix.  Lower heat and let simmer 2-3 minutes for flavors to blend.  Turn off heat.

Bring a large stew pot of water to a boil.  While it is heating, make up a double recipe of my glucomannan dumpling batter and add the veggie crawfish mixture to the egg/water mixture and stir well. Stir the dry ingredients in and mix with a rubber spatula until it begins to thicken up.  Keep turning the dough until it is stiff enough to roll.  Roll 24 1″ dumpling in your palms and set on a sheet of silicone (best) or a baking sheet.  When all 24 are formed, your water should be at a rolling boil.  Drop all 24 dumplings gently into the water.  This will cool the water down a bit. You want a medium gentle rolling water bath.  Cover and cook for exactly 10 minutes without lifting the lid.

Make the sauce while the dumplings are cooking.  Melt 4 T. butter over medium heat in a skillet.  Add the remaining 6 oz. crawfish, garlic, wine, lemon juice parsley and simmer long enough to cook the garlic well. Add the cream and salt and pepper to taste.

When dumplings have cooked 10 minutes, lift lid and using a slotted spoon or tongs, gently lift onto a serving platter and spoon the sauce around them.  I served with steamed, buttered broccoli, but they would be good with a nice green salad and low-carb dinner rolls.

NUTRITIONAL INFO:   Makes 6 servings of 4 dumplings each and ¼ c. sauce.  Each contains:

258 calories, 20.4 g  fat, 10.55 g  carbs, 5.96 g  fiber, 4.59 g  NET CARBS, 13.25 g  protein, 481 g  sodium

 

 

 

“Tortilla” Soup

Click to enlarge

Tortilla Soup is one of my favorites at Mexican restaurants, but they are not all created equal, I’ve learned.

My very first exposure to Tortilla soup was at a little place in San Antonio called El Mirador.  My Dad and Mom kept bringing up how fantastic this soup was and we finally went to try it.   What a flavor delight!  It was every bit as good as my parents had advertised!  Let me tell you, I’ve had it many places since and none shine a light to El Mirador’s rendering of it.  🙂  I know the restaurant is still there and assume they are still offering this wonderful soup, but it looks like at their website linked above, they have changed the name of the soup to Chicken Cilantro Soup.  I’m sure it’s the same soup though.  You San Antonio dwellers who were unaware of this culinary treat need to get on over to El Mirado and try it if you haven’t yet!  The rest of you might want to try my version of it.

I’ve tried to recreate that wonderful soup ever since I tasted it!  And I got pretty close, but not quite as good as theirs.  This low-carb version of my creation, without the little strips of tortillas usually found in tortilla soup, is VERY good.  If the base soup is good enough, you really don’t need the tortilla strips in this soup.  I hope you’ll give it a try, as it is simply DELICIOUS!  This recipe is Induction friendly and also suitable for Keto and Primal lifestyles.  Paleo followers will want to omit the cream or sub in coconut milk.

This and many more low-carb soup recipes can be at your fingertips in Jennifer Eloff’s latest cookbook series:  Low Carbing Among Friends.  Jennifer has brought together a number of very talented low-carb cooks who offer some of their best low-carb creations. A sampling of what awaits you can be seen at their Facebook page.    You can order copies of this 5-volume set (or individual volumes) at Amazon or here:  http://amongfriends.us/order.php

INGREDIENTS:

13 oz. cooked chicken meat (canned is OK if just meat, salt and water)

1 qt. water + 2 c. chicken broth

1  oz. tomato paste

1 c. yellow squash, diced (about ½ med-large squash)

2 oz. yellow onion

2 oz. green bell pepper

1 oz. poblano pepper, seeded and chopped

1/2 tsp. chili powder

dash chipotle chile powder (smoky)

1 small Guajillo chile, seeded and chopped (these are very mild and found in most stores’ produce dept. dried, sold in a bag)

Dash cumin

1/4 c. heavy cream

DIRECTIONS:  Cut chicken meat up into small pieces.  If using canned meat, just break up the large chunks.  Put all ingredients but the cream into soup pot.  Bring to a boil and then lower heat and simmer until squash and all veggies are tender but not falling apart (about 15-20 minutes).  Turn heat to lowest setting. Now add cream and stir.  If you like, you can puree this soup with a stick blender or in small batches in your food processor. I think I like it better chunky myself.  That’s how El Mirador served theirs as well.  I’ve done it both ways though.

VARIATION:   Cut 1 corn tortilla into thin strips, bake at 350º until golden and garnish each bowl of soup right before serving.  Be sure to recalculate numbers below to add for this “carb-y” change.

NUTRITIONAL INFORMATION:  Serves 4, each serving contains:

283 calories, 15.1 g.  fat, 6.95 g.  carbs, 1.6 g.  fiber, 5.35 NET CARBS, 26.3 g.  protein, 780 mg sodium

Kielbasa with Cabbage & Kale

kielbasa-with-cabbage-kaleHaving made keilbasa and cabbage many a time I don’t know WHY it has never occurred to me before now to throw in a little kale into the dish.  Today for lunch, I did so and was it ever good!  Even my husband wolfed this down and he’s not a fan of either cabbage or kale!  So it sounds like a keeper to ME.  🙂 The onion brings a slightly sweet edge to the cabbage and kale, which is quite nice.

I used Kolbasa brand of sausage (newly discovered at HEB stores in Texas).  I always like a brand that  has much less garlic than most.  Many companies just get way too much garlic in their smoked sausage.    This hearty, delicious dish is suitable for all phases of Atkins, other Keto diets and Primal-Paleo as well.

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

INGREDIENTS:

2  T. bacon grease

4 links your favorite smoked sausage, sliced ¼”

3 c. chopped green cabbage

2 c. chopped kale (larger stem parts removed)

2 oz. slivered sweet yellow onion

¼ tsp. coarse black pepper

VARIATION:  Add a splash of your favorite vinegar to the skillet for the last few minutes of cooking for a more Polish or Czech-style of this famous dish. 

DIRECTIONS:   Heat  bacon grease in a non-stick wok or skillet over high heat.  Add sausage and stir fry until it begins to lightly brown. Add the onion and saute until starts to wilt and caramelize. Add cabbage and chopped kale, sauteing  just until cabbage begins to wilt.   Sprinkle with the black pepper and serve.

NUTRITIONAL INFO:     Makes 4 adult servings, each 1½-cup  serving contains:

266 calories, 21 g fat, 9.37 g carbs, 2.5 g fiber, 6.87 g NET CARBS, 11.1 g protein, 378 mg sodium

Eggplant Parmigiana Slices

Eggplant Crust Pepperoni Pizza

This Eggplant Parmigiana like dish if fun to serve in individual slices.  I LOVE how the eggplant crust came together.  Just as crunchy as classically prepared Parmigiana.  Couldn’t even taste the pepperoni though.  Won’t bother or will put more next time.  What I do know is this was extremely filling and truly DELICIOUS!  I’m going to make Eggplant Parmigiana (this minus the pepperoni) more often from now on.  Pork rinds are just wonderful as a stand-in for breadcrumbs in Italian cooking.  If you keep some of the Lucini sauce in your freezer, it can be defrosted quickly int he microwave for such recipes.  Makes prep time a cinch!  This recipe is suitable for all phases of Atkins, Keto diets and Primal Blueprint.

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

VARIATION:  Increase recipe, omit the pepperoni and make a full casserole pan full of these slices for classic Eggplant Parmigiana.  🙂

INGREDIENTS:

2   slices eggplant, unpeeled, about 3/8″ thick

1½ T. homemade mayonnaise

1½ oz. pork rinds (2 handfuls) crushed

Dash your favorite seasoning blend

Dash Italian spice blend (or oregano)

1½ oz. shredded mozzarella (about 5 Tbsp.)

4 T. spaghetti sauce (I use Lucini brand I buy at Walmart)

½ oz. green bell pepper, sliced extremely thin

5 slices pepperoni, chopped a bit

2 T. Parmesan, grated

DIRECTIONS:   Preheat oven to 450º.  Line baking sheet with parchment.

Slice off eggplant slices and brush both sides with mayo.  Crush pork rinds and stir in spices. Sprinkle them onto both surfaces with pork rind crumbs, coating well.  Place slices onto parchment lined pan and bake at 450º for about 15 minutes.  No need to turn during baking.  Remove from oven and lower to 350º.

Sprinkle each slice with 2 T. mozzarella cheese.  Dot each with 2 T. sauce.  Place bits of green pepper next.  Evenly space the pepperoni bits.  Sprinkle each with Parmesan cheese and the remaining 1T. mozzarella.  Bake at 350º for 5-10 minutes to melt the cheese.  Serve and ENJOY!

NUTRITIONAL INFO:   Makes 2 slices, each contains:

310 calories, 23.1 g fat, 7.0 g carbs, 3.1 g fiber, 3.9 g NET CARBS, 18.9 g protein, 700 mg sodium

Creamy Chipotle-Lime Scampi

Creamy Lime Scampi

This delicious fare was what I served for dinner last night.  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

Broiled Salmon with Tarragon Crab Sauce

broiled-salmon-with-tarragon-crab-sauce

This simple fare is rich, delicious and only takes about 30 minutes to put together.  The sweet tarragon is so nice in the pink cream sauce.  Make half the recipe if you only need two servings.  This is suitable for all phases of Atkins, Keto Diets and Primal 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 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:

12 oz. fresh salmon filets

2 T. unsalted butter, melted

Dash of my Seafood Spice Blend or Emeril’s seasoning

2 T. more butter, melted (for the sauce)

2 oz. yellow or white onion, slivered thin

3/4 tsp. sweet dried tarragon

15 grape tomatoes, cut into halves

3/4 c. heavy cream

3 T. white wine (I used Chardonnay)

Dash salt

Dash xanthan gum (optional)

8 oz. picked crab meat  (I used a pouch of Blue Star Brand)

DIRECTIONS:  Preheat your broiler.   Cut the salmon filets into 4 equal portions.  Baste with the melted butter and sprinkle on the Seafood Spice Blend.  Broil until done or about 10 minutes, until salmon is firmed up in the center.

While the fish broils, melt the remaining butter in a skillet and brown the onion until it begins to brown.  Add the tomato halves and saute until they just begin to soften a bit.  Add the cream, tarragon, crab and wine and simmer about 3-4 minutes.  Don’t be too rough with the crab meat.  Add salt to taste and a light dusting of xanthan gum on the top and stir sauce until it thickens up.  Dip the crab sauce equally over the four portions of fish and serve with your favorite sides.  My husband likes green peas with seafood, but that isn’t the best low-carb choice.  Broccoli or steamed green beans would be a better choice.

NUTRITIONAL INFO:   Makes 4 servings, each contains:

430 calories, 33.7 g  fat, 4.07 g  carbs, .62 g  fiber, 3.45 g  NET CARBS, 25.75 g  protein, 277 mg sodium

Brats with Purple Cabbage

 

Brats with Purple Cabbage

A simple, quick meal for after your Black Friday shopping spree.  This hearty meal is just what you need when there is a chill in the air but you’re too tired to go all out cooking dinner after your mall hopping.

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

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

photocat

VARIATION:  Substitute your favorite smoked sausage for the brats.  You can also substitute in green cabbage for an equally delicious dish.  It really doesn’t taste any different than the purple.

INGREDIENTS:

12 oz. beef brats (4 links)

1 T. + 1 tsp. bacon grease

4 c. purple cabbage, cut up coarsely (or green cabbage will do)

3 oz. onion, slivered thin

½ tsp. caraway seed

¼ tsp. coarse black pepper

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

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

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

354 calories, 28.5 g fat, 9.37 g carbs, 2.20 g fiber, 7.17 g NET CARBS, 14.5 g protein, 802 mg sodium (all from the brats, unfortunately)

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 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

Eggplant Torte

eggplant-torte-before-slicing-2I’m always fascinated by layered tortes when the chefs press them into terrine pans on television cooking shows.  Thought I’d try it with eggplant last night for dinner.  I used a non-stick meatloaf pan that is extra long (12″ x 4″).  I debated on whether to use spaghetti sauce or a beaten egg-cream mixture and opted for the red this time.  I will be trying the other version soon though. 🙂  I used “Classico” brand Tomato & Basil spaghetti sauce (6 NC per ½ cup) and used VERY little of it between each layer of the torte to avoid it being “soupy”.  This recipe is suitable for all phases of Atkins, Keto diets and Primal Blueprint.

VARIATIONS:  Omit the pound of ground beef for a more dominant eggplant-tasting dish.  Another variation would be to omit the red spaghetti sauce and use a sauce of 4 eggs beaten with 1/4 c. heavy cream spread between the layers.  You will need to recalculate carbs with these variations.

INGREDIENTS:

12 oz. eggplant, sliced thin 1/8″ thick (allow more time for thicker slicing)

1 lb. ground beef

1 c. low-carb  meatless spaghetti sauce of your choice

1 c. shredded mozzarella cheese

8 basil leaves, chopped

¼ c. shredded Parmesan cheese

DIRECTIONS:    Preheat oven to 350º.  Oil a terrine pan or meatloaf pan lightly and set aside.  Stem and cut the eggplant lengthwise into 1/8″ thin slices (for fastest cooking time).  Set aside.  In a skillet brown the ground beef.  Add the basil and stir until it is wilted.  Remove from heat.

To construct the torte, place a single layer of eggplant slices on the bottom of the oiled pan.  Dot with about 3 T. sauce and spread evenly with the back of your spoon. This is not much sauce, but you do not want this torte to come out soupy, so this is intentional. Top with about ¼ of the meat.  Sprinkle with ¼ c. mozzarella.  Place another layer of eggplant on the top.  Press all down firmly with your fingers to compact.  Repeat with the sauce, ¼ of the meat and cheese.  Place the third single layer of eggplant slices and again press down firmly.  Repeat with the sauce, ¼ of the meat, and cheese. Place the final layer of eggplant on top, the rest of the sauce, the last of the meat and the last of the mozzarella shreds. Press down again to compact the layers.

eggplant-torte-before-slicing-1If you should have any unused eggplant slices,  you can either decorate a final layer as shown (left) if serving to company, save the remaining eggplant for another day’s soup or chop it up for a future casserole.  Sprinkle the top of the torte with the ¼ c. Parmesan cheese and cover tightly with foil.    Bake at 350º for 45 minutes,then remove foil and bake another 10 minutes or until lightly browned on top.  If knife goes into center easily, it is completely done.  Thicker eggplant will require probably 15 more minutes cooking time.    Remove from oven and let sit for 5 minutes before attempting to cut into four equal servings.

NUTRITIONAL INFO:    Makes 4 servings, each contains:

445 calories, 31 g fat, 10.15 g carbs, 3.92 g fiber, 7.23 g NET CARBS, 30.6 g protein, 516 mg sodium

Roaster Oven Turkey

Roasted Turkey (done in a roaster oven)

One year my oven died right before Thanksgiving and my roaster oven was my savior that Holiday.  The new oven wasn’t to arrive and be installed until December.  So I had to roast my Thanksgiving Turkey in my roaster oven that lives out on my patio.    If you don’t own a roaster oven, they are excellent for extra oven space when you entertain or during holiday gatherings and your oven is full to the brim.  They also come in handy used outside when the summer heat is oppressive, as it is here in Texas, and you just don’t want to heat up your kitchen or feel that blast of hot air using your regular oven.   They bake beautiful cakes, muffins, cookies, and meats wonderfully.  An added boon, they are getting so cheap, one can be had for under $30 around Christmas time!

I had done a turkey in my roaster oven before on this particular holiday, but probably not in 25 years or so.  But I went about it pretty much as I would for roasting the bird in my regular oven, other than the fact that I covered my wing tips and drumstick tips with foil when I first put it in the oven.  The bird came out delicious, moist and tender.  More moist that my usual conventional oven cooked birds, in fact!   Didn’t get quite as crispy skin, but it was crisp enough.

I used a Riverside turkey on this occasion.  I have cooked them many a time and had good luck with them.  Honeysuckle is another good brand of turkey that cooks consistently.  Frankly, I’ve never had a Butterball come out that I was very happy with, so I just don’t buy them anymore, although I prefer their marketed whole breasts over the off-brands.  Of course, this recipe is suitable for all phases of 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 thick 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

Peggy’s Texas Chili

Peggy's Texas Chili

Since chili has to simmer quite awhile for the flavors to blend, I like to make big batches.  This recipe makes 8 large bowls.  The nutritional info is calculated with the can of Eden black soy beans, making the recipe as written unacceptable for Induction.  If you omit the beans, as many may prefer, this chili recipe is perfectly OK for Atkins Induction!  I’ve never had a die-hard Texas back away from my chili, so I hope you’ll give this one a try. 🙂

You non-bean chili folks, here’s one reader’s story I think you’ll appreciate:

It cracks me up every time I hear someone say that real Texas Chili doesn’t have beans and/or tomatoes in it. My granddaddy was a true old world cowboy, he did one of the last real cattle drives from South Texas up into Nebraska and I well remember him talking about the food that their “Texan” Cookie served and chili WITH beans was a mainstay on the trail. Tomatoes were added when available.

I use several different chile peppers in this recipe, but each has a distinctive flavor they bring to the chili, in my opinion.   Of course, you can change the peppers called for herein, if you can’t get some of them, but in doing so, you will definitely change the final flavor.

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  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

Here are some pics of the peppers I use in my chili:

Ancho

Guajillo

INGREDIENTS:

Serrano

3 lb. ground beef

4 oz. onion, chopped

6 cloves garlic, minced

2   4 oz. cans chopped green chiles

1  10 oz. can tomatoes with green chiles (I use Rotel mild)

1  14.5 oz. can diced/crushed tomatoes, no-salt

3 c. water

1 T. chili powder (I use ½ Bolner’s Fiesta and ½ Chimayo pictured below right)

½ tsp. ancho chili powder (or ¼ dried ancho pepper, seeded, chopped) 

2 tsp. ground cumin

1  dried Guajillo chile pepper, seeded and chopped

1 Serrano pepper, seeded and chopped (or Jalapeno pepper)

2 tomatillos, skin removed and chopped

1 c. cilantro, chopped

1 oz. tomato paste

1  14.5 oz. can Eden Black Soy Beans with liquid (optional, OMIT for Induction)

DIRECTIONS: Over medium-high heat, brown meat and onion in large stew pot.  When done, add all remaining ingredients.  After the chili comes to a boil, reduce fire to lowest setting, cover tightly and simmer for 1-2 hours (the longer the better, so the tomatoes literally cook apart into the liquid).  Stir often to avoid scorching on the bottom of the pan.

NUTRITIONAL INFO: Makes 8 servings, each contains:  (these numbers include the optional beans, as I don’t care for chili without them)

540 calories, 32 g  fat, 10.6 g carbs, 4.73 g fiber, 5.87 g NET CARBS (less without the beans), 49.5 g protein, 935 mg sodium

Thai Chicken-Pumpkin Soup

Click to enlarge

When there’s a chill in the air I find myself wanting things made with pumpkin.  It’s also a time of year I love making new soup recipes.  For this delicious soup, I just need a couple things in my pantry.  I use Sam’s “Daily Chef” canned chicken meat as it only has chicken, salt and water in it.  No modified food starch or other junk ingredients.  I always have some homemade chicken stock in my freezer, so this is an easy lunch for me.  This soup came out quite tasty and it turns out it’s very nutritious, too.  I went for a Thai flavor today.  GOOD choice for my key ingredients!  This recipe isn’t suitable until you reach the nuts and seeds rung of Atkins Phase 2 OWL carb ladder.  It is perfectly suited to other Keto diets and Primal-Paleo as well.

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

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

INGREDIENTS:

1  15-oz. can pumpkin puree (do not use pumpkin pie filling!)

1  13.5-oz. can coconut milk

3 c. homemade chicken broth

¼ c. packed, chopped fresh cilantro

¼ tsp. salt

Dash black pepper

¼ c. green onion, finely chopped

1 tsp. Thai Red Curry Paste (or to taste)

1 tsp. coconut aminos or low-sodium soy sauce

½ tsp. Thai fish sauce (I use Thai Kitchen found at Walmart)

2 cloves garlic, minced

1  13 oz. can chicken breast meat (with broth)

Sprig of fresh cilantro or my 8-seed Spice Blend

DIRECTIONS:   Basically, place all ingredients into a large soup pot, stir well and bring to a boil and then lower heat.  Simmer for 15-20 minutes.  Although not absolutely necessary, use a stick blender to puree the soup if desired.

NUTRITIONAL INFO:  Makes five 1½ c. servings, each contains:

273 calories, 19.2 g  fat, 10.2 g  carbs, 2.6 g  fiber, 7.6 g  NET CARBS, 13.66 g  protein, 432 mg sodium

519 mg potassium, 97% RDA Vitamin A, 39% copper, 55% iron, 19% magnesium, 41% manganese, 22% niacin, and 21% phosphorous  (nice nutrient profile on this one)

Porcini-Portobello Braised Chicken

porcini-portobello-braised-chicken

Oh my goodness, did my husband ever like last night’s dinner creation.  If the way to a man’s heart is through his stomach, I locked it up last night.  This recipe is a little on the carb-y side as I added 1½ cups  AlDente brand “Carba Nada” low-carb fettucini noodles to the pan.  They soaked up the the rich broth flavors quite nicely.  Clearly that makes this recipe unsuitable for Atkins Induction.  But you could certainly cook some zucchini noodles on the side for a lower-carb option and enjoy this dish once you get to Phase 2 (due to the wine, which is not allowed until Phase 2).  You could even go a step farther and substitute more chicken broth for the wine and enjoy this during Induction Phase!  Won’t be quite as good, but doable early in the diet.  🙂  This dish has stellar flavor and I hope my readers will try it sometime.  We both have always enjoyed the flavor affinity of wine and thyme on chicken and beef dishes.  And this is yet another wine + thyme success.  🙂

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:

5-6 dried Porcini mushrooms, rehydrated in very hot water

2 large chicken breasts (or choice of chicken pieces for 4 portions)

¼ tsp. each coarse black pepper, salt, Spanish paprika and onion powder

2 T. unsalted butter

1 T. olive oil

3 oz. onion, slivered or chopped

2 cloves garlic, minced

4 oz. can sliced mushrooms, drained of liquid

1 c. chicken broth (-preferably homemade)

½ c. dry white wine (I used Chardonay)

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

¼ tsp. xanthan gum (or your favorite thickener)

1½ c. raw AlDente “Carba Nada” egg fettuccini noodles”  (about 1/3 of bag) [or use 4 c. zucchini noodles]

DIRECTIONS:  Soak the Porcini mushrooms in a small bowl of very hot water for about 30 minutes or until soft.  When soft, slice them, cutting away any tough stems.  Boil the Carba Nada noodles in a medium saucepan until tender but not quite done.  Drain water off noodles and set aside while you prepare the main dish.  Butterfly the chicken breasts so they will cook faster and to create 4 portions of meat.

Mix the black pepper, paprika and onion powder on a paper plate.  Sprinkle the chicken pieces on all sides with the spice mixture.  Heat a large skillet over high heat, melting the butter and oil together.  Sear the chicken pieces on all sides until golden (it will not be done yet).  Remove chicken temporarily to a plate.  Add the onion slices to the skillet and allow it to caramelize in the hot oil.  When the onion is softening and browning, next add the drained canned mushrooms, garlic, chicken broth, wine and thyme to the pan.

Bring to a boil and immediately lower heat to lowest setting so the contents of the pan are just simmering.    Whisk in the xanthan gum and let it begin to thicken for a couple minutes.  Gently stir in the partially cooked, drained noodles (if using), replace the chicken on top, cover pan with a lid and simmer for about 30 minutes on lowest heat possible or until chicken is done and noodles have absorbed most of the liquid (internal temp of 170º).   Remove lid and let dish breathe and moisture to evaporate from atop the chicken.  If substituting zucchini noodles, prepare those while the main skillet is in this final stage of cooking and add their value to the lower nutritional numbers below.   Serve with a nice green salad and enjoy!

NUTRITIONAL INFO:    Makes 4 servings, each contains (calculated using chicken breasts):

With Noodles:  412 calories, 19g fat, 13.75 g carbs, 4.27g fiber, 9.38g NET CARBS, 39.8 g protein and 714 mg sodium

Without Noodles:  377 calories, 18.5 g fat, 7.75 g carbs, 2.87 g fiber, 4.88 g NET CARBS, 36.8 g protein, 709 mg sodium

Spaghetti Squash with Italian Sausage

spaghetti-squash-with-italian-sausag

A delightful new stuffed spaghetti squash graced our dinner table last night. It was creamy yet not too heavy.  The overall flavor is Italian with the Italian Sausage in it.  But you can substitute regular breakfast sausage and totally change the flavor outcome.  Unless you grow them yourself, it’s very hard to get small enough spaghetti squash to make a half shell serve just one person.  So in this recipe, each half serves TWO people.  🙂  This delicious and very filling dish will make your family smile and ask for an encore performance!  This dish is suitable for all phases of Atkins, Keto and Primal diets but would not be acceptable for Paleo due to the two cheese 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:

1  medium spaghetti squash (or 2 small 5-6″ small ones if you can find them)

12 oz. mild Italian Sausage, removed from casings (preferably homemade)

2 oz. onion, chopped

1/3 c. red bell pepper (coarsely chopped)

2 oz. cream cheese

½ tsp. dried oregano leaves

2 T. parsley, chopped

Dash each onion and garlic powder

1 c. shredded mozzarella cheese

VARIATION:  Use “regular” breakfast sausage instead of Italian sausage for a distinct flavor change.  Using “Hot” sausage or “Hot” Italian sausage will also change things up considerably, but be careful there.  🙂

DIRECTIONS:   With a large kitchen knife, cut the spaghetti squash in half lengthwise, place cut-side down in a baking dish with ½” water.  Microwave on HI for 13 minutes.  Remove and cool a bit for handling.  With a fork, scrape out the squash threads onto a paper plate or bowl.  You will be using 2-2½ cups of the threads for this recipe and reserve the rest for some other use.  Preheat oven to 325º.  Set the shells (used as bowls) onto a baking pan or dish.

Remove the sausage from the casings and place in skillet over medium-high heat to brown, crumbling it up with your spatula as it cooks.   Add the onion and red bell pepper and cook until they are tender.  Stir in the cream cheese until it is melted and uniformly distributed.  Add onion and garlic powder as well as the oregano. Stir well.  Add about 2 cups of spaghetti squash threads and stir well.  Only add more if you think you need more to fill up your hungry family, but be sure to recalculate the nutritional info if you increase the squash.  Spoon the mixture into the two large shell halves (or 4 smaller ones).  Top each portion with and equal share of the mozzarella cheese.  Pop the pan into a 325º oven for 30 minutes to blend flavors and melt cheese.   Serve with a nice green Italian salad.

NUTRITIONAL INFO:   Makes 4 servings.  With 2 c. squash threads, each serving will contain:

473 calories, 38 g fat, 9.55 g carbs, 1.8 g fiber, 7.75 g NET CARBS, 23.9 g protein, 465 mg sodium

Induction Chicken and Dumplings

Click to enlarge

Man, this Induction-friendly dish is real Fall and Winter comfort food for us.  It tastes even better than it looks!  Just what you need on a chilly day.  A cyber friend said it is snowing today where she is this week!  So I thought I’d repost this Phase 1 recipe for those just starting out on their low-carb program can also enjoy this winter.  It’s a marvelous use of Oopsie Rolls and I was astounded they held up to 20 minutes of broth simmering!  The spongy, egg-like quality of Oopsie Rolls is just perfect for this application.  You can also cut the rolls up into smaller pieces for adding “dumplings” to other soups at the last minute.   🙂   If you want to double or triple this recipe, it definitely freezes well.

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

INGREDIENTS:

1 chicken breast (large, about 8 oz.)

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

3 drops yellow food coloring (optional)

3 large stalks celery, chopped coarsely

1 chicken bouillon cube

Dash black pepper

2 Oopsie Rolls (also called Improved Revolution Rolls)

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.  Break or cut up rolls into quarter-sized “dumplings” 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 to thicken.  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

Shrimp-Stuffed Eggplant

Shrimp Stuffed Eggplant

One of my favorite ways to serve eggplant is to do a meat stuffing.  Seafood and eggplant go so well together, this is by far my favorite recipe.  This dish is a bit higher in net carbs than most of my dishes, but it packs so many nutrients into these little packages, it’s worth every single carb.  A good bit of your daily veggie requirements in one meal!   This dish is suitable for all phases of Atkins, Keto diets and Primal-Paleo if you leave off the Parmesan.  You can eat the entire thing, too, filling and shell.  The shell will be so tender by the time it’s done you won’t find it offensive 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:

10 oz. peeled shrimp, cut into thirds

1 whole 10 oz. eggplant, stem cut off

3 T. unsalted butter

1 c.love minced garlic

2½ oz. each onion, celery and red bell pepper, chopped

1/3 c. chopped parsley

2 slices bacon, chopped

10 drops Tobasco (or 2-3 shakes of cayenne pepper)

¼ tsp. my Seafood Spice Blend (optional)

1/2 Flax Sandwich Bun, crumbled (or 1 T. flax meal + 1T. water)

1 T. Parmesan cheese, grated, for topping

DIRECTIONS: Preheat oven to 375º.  Fill baking dish with ½” water.  Cut eggplant in half lengthwise and place cut side down in water.  Bake for about 30 minutes until flesh is tender.  Cool slightly, carefully scoop out pulp, leaving about 1/4″ flesh attached to skin for better support of the filling.  Try not to tear/cut outer skin when scooping out the pulp.  When cool, chop the scooped out eggplant pulp and set aside.  Pour off any remaining water from the baking dish, lightly grease and place the empty shells right back in the same pan.

Brown the bacon in a skillet over high heat.  Drain off bacon grease for other use.  Melt butter in the skillet and add garlic, chopped onion, celery and red bell pepper.  Saute until vegetables are tender.  Add parsley, spice blend, Tobasco and the crumbled sandwich bun.  I also like to add a shake or two of cayenne pepper.  Add chopped eggplant pulp, shrimp and stir well.  Fills shells (will be mounded quite a bit), sprinkle with Parmesan cheese and bake at 350º (lowering the oven from where it was baking the eggplant halves) for about 30 minutes.  Serve with a nice green salad.

NUTRITIONAL INFO: Serves 2 adults.  Each stuffed half contains:

513 calories, 31.5 g  fat, 19.3 carbs, 8.35 g  fiber,  10.95 g  NET CARBS, 40.8 g  protein, 571 mg sodium

Lobster Bisque

LbbsterLeekBisque

Whenever I buy lobster (which I often do at Christmastime), I invariably have a tail or two leftover, as I tend to overbuy by 2 tails to be sure I have enough for the number of people eating.  The lobster tails I bought this year were so large, the two leftover weighed in at 17 oz.  So I made one of my favorite lobster dishes for dinner tonight, Lobster Bisque.  I added the leek as an after thought, but it was actually quite good in it.  I had 1/3 of a huge head of cauliflower I needed to use up, so I cooked and pureed to add as thickener for my bisque.    Still had to use a bit of xanthan gum to get it as thick as I like.   If you want to trim the carb count on this, you could increase the lobster broth and decrease the cream, but I promise it won’t be as rich or good.  But that is certainly an option if you’re about out of carbs for the day.  One of the reasons the carb count is a bit high on this is that lobster itself has carbs!  This is not suitable for Induction unless you leave out the sherry and reduce the cream.  Sadly it just won’t be as good without it, but it’ll be OK :).  Those still on Induction would also need to reduce the cream to 1 c. and increase the stock to 4 cups.

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. boiled lobster tail meat (4 small or 2 large tails), reserve 4 bites for garnish

4½ cups water

¾ leek, rinsed, sliced thin (optional, but quite good.  Green onion is a good substitute)

1/3 large head cauliflower, cooked

2 c. heavy cream (to cut calories & carbs, use 1 c. cream + 1 cup more seafood broth)

2 oz. tomato paste

3 oz. sherry (or white wine)

plan suitable thickener (I use ¼ tsp. xanthan gum)

1/2 stick ( 4 T.) unsalted butter

DIRECTIONS: Boil or steam cauliflower until tender.   Drain well and puree in blender or food processor.  Boil lobster tails in 4½ cups water for about 1 minute per tail oz. (4 minutes for small tails; 7-8 minutes for large tails). Reserve all stock for your bisque soup.  Remove lobster tails and pull meat from shells.  On cutting board, chop coarsely, reserving 6 bites for garnish.  I like to replace the shells back in the broth and simmer, with lid, for another 30 minutes to make the stock even richer from the oil and flavor in the shells.  Remove shells with slotted spoon when ready to proceed making the bisque. There should be about 4 c. lobster stock left in the pot if you simmer the shells an additional 30 minutes, but add water to make 4 cups total if not. Turn off heat from stock pot and discard shells.

In a skillet, saute the sliced leeks in the butter until tender.  Add to the stock pot over high heat.  Add all remaining ingredients, including the cauliflower puree to the stock pot and stir well to be sure you diffuse the tomato paste.  Once the mixture comes to a light boil, reduce heat to a simmer and cover.  Simmer for 20-30 minutes for flavors to develop.  Right before serving, thicken the bisque by lightly dusting your favorite thickener on the surface and stir it in, waiting a minute or two to let it develop.  Repeat 2-3 times, waiting a couple minutes between additions, and stop this process when desired thickness is achieved.  Ladle the bisque into serving bowls and garnish each with a chunk of lobster.  As you can see, I forgot to do the garnish the day I took this photo, but it does ad to the visual appeal. 😉

NUTRITIONAL INFO: Makes 6 servings, each containing:

221.3 calories, 10.53 g  fat, 9.98 g  carbs, 1.60 g  fiber, 8.38 g  NET CARBS, 19.2 g  protein, 615 mg sodium

 

Eggplant-Beef Lasagna

Eggplant-Beef Lasagna

I keep big batches of my meat spaghetti sauce frozen in my freezer at all times.  When I have an eggplant on hand, this recipe is often one I turn to.   So easy to put together if the sauce is already made.  🙂  It’s delicious beyond words and even better, knowing it is so much lower-carb than traditional lasagna.   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 since it has ricotta cheese.  Keto folks can enjoy this if you can fit the carbs into your daily limit.

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

 

Thai Fish Cakes

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This little experiment was a delightful flavor surprise! Both I and my husband (who isn’t very fond of fish) really liked these tasty little fish cakes.  It has become a regular for my menu rotations.  Though some will likely sub in salmon or tuna,  milder fish like Tilapia, white fish, swai and cod allow the spices to really come through.  The spices in these are quite a nice flavor combo.  This dish is super fast to whip up and makes eight 3″ fish cakes (2 per serving).  This dish is suitable for all phases of Atkins and Keto diets.  They are also acceptable for Primal or Paleo regimens.  They are great by themselves or add your favorite Asian soy sauce-based dipping 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 cooks to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

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

INGREDIENTS:

20 oz. boneless mild white fish filets

1 beaten egg

3 T. cilantro, chopped

1 ½ oz. yellow onion, chopped

1 T. jalapeno pepper, seeded and chopped

1 ½ oz. red bell pepper, chopped

1 T. fresh lime juice

½ tsp. Thai red curry powder

½ tsp. Thai blend (I use Cost Plus World Market brand, or just add ¼ tsp. more red curry powder + pinch cinnamon and nutmeg)

1 T. Thai fish sauce

1 cl. garlic, minced

Dash each salt and black pepper

1  T. coconut oil for browning

DIRECTIONS:   Place all ingredients into a food processor or blender and pulse a few times to reduce the fish to small bits (but not a paste).  Heat coconut oil in very large non-stick skillet over medium-high heat. Spoon mixture onto heated pan, spreading slightly with back of spoon into 3″ cakes.  Brown nicely on both sides.  Serve with nice green salad or your favorite green vegetables.

Optional Dipping Sauce:

2 T. lime juice

2 T. rice vinegar

2T. + 2 tsp. sesame oil

1 tsp. hot sesame oil

3-4 drops liquid sweetener

3 T. low-sodium soy sauce or coconut aminos

1 tsp. minced fresh ginger

½ fresh jalapeno, seeded and chopped

NUTRITIONAL INFO:  Makes 8 fish cakes or 4 servings.  Each 2-cake serving contains (These numbers DO NOT include the dipping sauce):

143.25 calories, 7.98 g  fat, 1.63 g carbs, 0.73 g  fiber, 0.9 NET CARBS, 18.15 g  protein, 119 mg sodium

Beef in Mushroom Wine Sauce

beef-in-mushroom-wine-sauce

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

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

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

INGREDIENTS:

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

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

2 T. tomato paste

¼ tsp. black pepper

1/8 tsp. sea salt

1½ lb. leftover cooked beef roast, sliced

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

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

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

NUTRITIONAL INFO:   Makes 4 servings, each contains:

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

Clams in Sofrito Sauce on Black Bean Noodles

clams-in-sofrito-sauce-on-black-bean-noodles

My husband was out of town today and I knew he’d get home around 6:30, provided there was not too much traffic coming out of Austin on I-35.  One little wreck can slow him down an hour!  So I chose to whip up a simple dinner from a can of whole clams that I knew I could cook from start to finish in 30 minutes after he got home.    This was a real treat and quite delicious.

img_5522img_5521

Check out my latest pasta discovery!  Black bean spaghetti that I stumbled upon at Thrive Market on-line.  It’s organic, is certified gluten-free, high in fiber and protein!  It has more carbs than zucchini noodles, but is a nice alternative to spaghetti squash and zucchini squash all the time.  For lowest carbs, serve over 20 oz. of pre-cooked zucchini noodles.   The verdict on the black bean noodles:  both I and my husband liked them in taste and texture.  They didn’t really taste of beans and reminded me of regular whole grain pasta in flavor.  Texture was like any al-dente thin spaghetti.  The color is black before they are cooked.  After cooking they are an off-putting gray, so they are not something I’d ever serve to company, or that I chose to use in my feature photo above.  I took a snapshot of them below so you can see the gray color after cooking.  Only 11 net carbs per 2-oz serving, which is lower than Al Dente brand Carba Nada Noodles!  Only listed ingredient is black beans.

Their gray color will elicit all sorts of comments from the kids.  I will definitely buy and cook these tasty noodles again.  Color doesn’t bother me at all.   img_5523Of course, as I said above, you can serve this clam dish over zucchini noodles to cut carbs.  I am posting nutritional info for methods of serving.

This recipe is suited to Atkins Phase 2 and beyond (make without wine and with zucchini noodles if you are still in Induction Phase).  This can be enjoyed on Keto diets if you use zucchini noodles and Paleo-Primal provided you use the zucchini noodles as well.

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

INGREDIENTS:

1   8-oz. box of black bean spaghetti

4½ oz. raw bacon, chopped

3 oz. red onion, slivered

3 oz. leek, chopped (or green onion)

2 T. my Sofrito sauce

1 clove garlic, minced

3 plum tomatoes, seeded and coarsely chopped

1  10-oz. can whole clams (with juice)

¼ c. dry white wine  (omit for Atkins Induction)

Dash of your preferred thickener (I used 1/4 tsp. xanthan gum)

OPTIONAL:  Sprinkle with grated Parmesan cheese (not calculated in below)

DIRECTIONS:   In large pot of boiling water, cook the noodles for 6-8 minutes per box directions.  Heat large skillet over medium-high heat and brown chopped bacon.  When nearly done, add the red onion and chopped leeks and saute until tender.  Add sofrito sauce, minced garlic and chopped plum tomatoes.  Add white wine.  Stir as the mixture cooks for about 5-7 minutes.    Add thickener and stir over low heat until it has begun to slightly thicken.  Drain noodles when done cooking and spoon them onto a serving platter.  Top with the clam mixture, a sprinkle of grated Parmesan if you like,  and serve with a nice green salad.

NUTRITIONAL INFO:  Makes 4 servings, each contains:

USING BLACK BEAN NOODLES:  484 calories, 18.8 g fat, 33.25 g carbs, 13.87 g fiber, 19.38 g NET CARBS, 4.05 g protein, 471 mg sodium

USING 20 oz. ZUCCHINI NOODLES:  293 calories, 22 g fat, 15.32 g carbs, 3.72 g fiber, 11.6 g NET CARBS, 18.2 g protein, 470 mg sodium

Zucchini Pesto Quiche

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I found a new pesto sauce recently and wanted to try it out in a recipe tonight.  It is Sundried Tomato Pesto Italian Pasta Sauce by Santini (imported).  This quiche, complete with a low-carb cust, was delicious!  This recipe can also be made crustless if you are still on Atkins Induction phase.  Using mozzarella instead of Monterrey Jack cheese is always an option.  Adding some Parmesan is another possible addition.  Both my husband and I really liked this pie and found it very filling.  Leftovers reheated nicely too.

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: By personal choice I do not accept payment for this book promotion. I promote them because they are great cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS: 

Peggy’s Improved Pie Crust (or your fav low-carb pie crust)

12 oz. zucchini, sliced

3 oz. onion, chopped

10 oz. pork sausage

2 T. olive oil

zucchini-pessto-quiche-close-up

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3 oz.  pesto or sundried tomato pesto sauce

6 oz. Monterrey Jack Cheese

Dash each salt and pepper

1 beaten egg

½ c. cream

DIRECTIONS:   Make the pie crust per that recipe’s instructions and bake for just 15 minutes until barely cooked and remove from oven.  In large non-stick skillet, saute the zucchini on both sides in two batches.  Remove from skillet to a plate and in the same skillet, saute the sausage, onion, salt and pepper until the sausage and onion are done.  Drain off any excessive grease.   Layer ½ of the zucchini in the bottom of the cooling pie crust.  Dot with ½ the pesto sauce.  Put ½ the cheese on next.  Sprinkle half the meat/onion mixture on next.  Layer the rest of the zucchini slices on next, dot with remaining pesto sauce, then the meat mixture and finally the last of the cheese.  In a saucer beat the egg with the cream and drizzle over the entire pie evenly.  Bake in a 350º oven for about 20 minutes or until egg/cheese mixture appears fully done.  Serve with a nice green salad.

NUTRITIONAL INFO:    Makes 6 servings, each contains:

646 calories, 56.67 g  fat, 17.2 g  carbs, 9.07 g fiber, 8.13 g  NET CARBS, 6.5 g  protein, 747 mg sodium

Chicken Bolognese

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This dish is very easy to prepare (provided you have the spaghetti meat sauce on hand) and quite tasty!  It can either be served as shown above, over a bed of zucchini or shirataki tofu noodles.  This extremely nutritious dinner is suitable for your Induction menu rotations provided you omit the bit of red wine. Each serving consists of 5 oz. raw chicken breast, which cooks down to about 4.5 oz.  Of course, you may choose to use larger portions of chicken, and I did for my husband.  But the smaller portion filled me up quite nicely.

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: By personal choice, I do not accept payment for this book promotion. I promote them because they are great cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS: 

20 oz. deboned chicken breast, skinless (5 oz. per serving)

1 c. low-carb spaghetti meat sauce (I used spaghetti meat sauce)

4 basil leaves, chopped

4 oz. shredded mozzarella cheese

½ c. grated Parmesan cheese

1 oz. (2 T.) red wine (omit for Induction compliance)

2 T. olive oil

DIRECTIONS:  Preheat oven to 350º.  Pound the chicken breasts with a meat cleaver between two sheets of plastic wrap until they are just about ¼-3/8″ thick.  Heat the olive oil in a non-stick skillet and sear the chicken on both sides until golden and nearly done.  Turn off heat.  Spoon ¼ c. meat sauce over each of the four pieces of browned chicken.  Next drizzle ½ T. red wine over each serving.   Next sprinkle ¼ of the chopped basil on each piece, followed by 1 oz. of mozzarella on each.  Finally sprinkle the top of each portion with 2 T. Parmesan.    Pop that skillet into your preheated 350º oven.  Bake 20 minutes to finish off.  Serve with your favorite green vegetable or a nice green salad.  If I have some Oopsie Rolls in the fridge, I love to make some low-carb garlic bread to serve with this.

NUTRITIONAL INFO:   Makes 4 servings, each contains:

475 calories, 28.4 g  fat, 6.4 g  carbs, 1.3 g  fiber, 5.1 g NET CARBS, 45.7 g  protein, 702 mg sodium

Kielbasa and Cabbage Bake

kielbassa-cabbage

This is my variation on a theme.  I had this dish a number of times when I was growing up but I was not very fond of it back then, as Mom always got hers too tart with vinegar for my palate.  This recipe is just right on the tang and spice combination. And the onions in mine add a sweet edge as well!  We have made it this way several times now and we both just love this dish now!  This recipe is suitable for all phases of Atkins, Keto diets, Primal and Paleo programs as well.

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

INGREDIENTS:

5 links Kielbasa or smoked sausage, sliced (I use Meyer’s from Elgin, TX)

3 ox. slivered yellow onion

¼ c. my homemade Shawarma Mayo

¼ c. my Balsamic Vinaigrette (or Italian dressing)

6 c. green cabbage, chopped coarsely

1/8 tsp. coarse black pepper

DIRECTIONS:   Preheat oven to 350º.  In a large skillet over high heat, partially brown the sausage slices. When almost done, add the slivered onion and saute until the onion softens a bit and releases its sugar.  Turn off heat.  Chop the cabbage and stir it into the meat-onion mixture.  In a small bowl, mix the mayo and vinaigrette, stirring well to blend.   Using a rubber spatula, scrape the mayo mixture onto the cabbage.  Add a couple shakes coarse black pepper and stir to blend well.  I positioned the sausage above for photographic impact, but that is not necessary.

Cover tightly with foil and pop skillet into oven for 30 minutes.  Remove foil and bake for about 15 more minutes until just slightly brown on top.  I think you will love this dish as much as we do!  I like to serve this with a tomato-cucumber salad or broiled tomatoes.

NUTRITIONAL INFO:   Makes 4 servings, each contains:

438 calories, 45 g fat, 10.17 g carbs, 3.95 g fiber, 7.22 g NET CARBS, 17.3 g protein, 566 mg sodium

Bacon-Shawarma Salad

shawarma-bacon-saladThis was what I fixed for lunch today and it was delicious.  It combines two of my very favorite things:  bacon and my Shawarma Salad Dressing.  This yummy, filling salad can be enjoyed at all phases of Atkins, Keto diets and Primal-Paleo as well!  Nutritional numbers are approximate, as I can’t know how much of the greens you will put into each salad bowl.   Salads aren’t an exact science in my opinion. Most of the calories and fat are, as you might expect, in the dressing.

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 a wealth of delicious recipes to these cookbooks that you will love!  Order yours TODAY! from Amazon  or our direct order site: http://amongfriends.us/order.php. DISCLAIMER: By choice, I do not accept payment for this book promotion. I promote them because they are great cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

6 oz. raw bacon, cut into 1/2″ pieces

Enough greens for 4 salads:  romaine or lettuce of choice, green onion, celery, bell pepper

1 small carrot, peeled and slivered with peeler

8 cherry tomatoes, sliced in halves

6 slices cucumber, sliced again into halves

4 T. my Shawarma Salad Dressing

3 T. hot bacon grease

DIRECTIONS:  Prepare the salad greens in a large salad serving bowl.  Set aside.  In a skillet, brown the bacon until fully done to your liking.  Dip bacon onto paper towels to drain.  Turn off heat and let skillet cool a few minutes.  Drain off for some other use all but 3 T. of the bacon grease. You only want 3 T.  left in the skillet.  Add the shawarma mayo to the skillet grease and stir quickly.  Pour over the salad greens and top with the cooked bacon.  Serve at once as this salad is supposed to be slightly warm at serving.

NUTRITIONAL INFO:   Makes 4 salads, each contains approximately:

409 calories, 43 g fat, 6.45 g carbs, 2.75 g fiber, 3.7 g NET CARBS, 4 g protein, 380 mg sodium

Spicy Boursin Chicken

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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

DISCLAIMER:  I do not receive remuneration for this promotion nor for the inclusion of my recipes therein.  I do so because they are GREAT cookbooks you are going to want in your cookbook collection.

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

Mexican Meatloaf with Creamy Chili Sauce

mexican-meatloaves-with-creamy-chili-sauceMy husband REALLY liked this dinner creation tonight!  Especially the sauce on top, and he’s not a big sauce person!  Very simple dish to put together, too!  These little meatloaves were good on their own merit, so you could form this into a large meatloaf for slicing and not serve the sauce at all.  It would, of course, take longer to cook if made into a single large loaf.

This recipe is suitable for all phases of Atkins and Keto diets, however not suited to Primal or Paleo diners unless the sauce is omitted.

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.

MEAT INGREDIENTS:

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

1 lb. very lean ground pork

¼ c. + 2 T. Herdez Mild Red Salsa (from jar) [has no vinegar or added sugar]

1/3 c. cilantro, chopped

1 large jalapeno, seeded and minced fine

½ tsp. ground cumin

1 T. chia seeds, ground & soaked 10 min. in 2 T. water

Dash salt & black pepper

FOR THE SAUCE:

½   7-oz can Herdez Green Tomatillo Salsa (1/4 cup)

3 oz. cream cheese

½ c. heavy cream

1/3 tsp. chili powder (I used my Smoky Chipotle Spice Blend)

Little water if needed (only if sauce gets too thick as it simmers)

Pinch stevia only if tomatillo salsa is very “acidic” tasting (tomatillos can be sometimes)

DIRECTIONS:   Preheat oven to 350º.  Soak the chia seed in the water in a small dish to form a gel-like slurry.  While it is soaking, in a large mixing bowl, using a fork or your hands, mix all the listed meatloaf ingredients along with the soaked chia gel and mix well. Form into 4 oval mini meatloaves and place on a non-stick or greased baking dish.  Pop dish into 350º oven for about 35-40 minutes.  While they are baking, in a non-stick pan over medium heat, warm up the Herdez green salsa.  Add the cream cheese and with a rubber spatula, blend in the melting cream cheese until it is smooth mixture.  Add the cream and chili powder. Stir well and lower heat to lowest setting.

When meat is done (130º on meat thermometer), remove from oven and lift meatloaves onto serving platter.  Thin the sauce, if necessary, with a dab of water and pour into a sauce/gravy boat for table serving alongside the meatloaves.

NOTE:  If making one single large meatloaf, it will take about an hour (maybe a bit longer, as ovens vary) to reach 130º in the center with a meat thermometer.

NUTRITIONAL INFO: Makes four 6½-0z mini loaves, each contains:   (make 5 smaller loaves to lower stats)

656 calories, 53 g fat, 3.30 g carbs, 0.37 g fiber, 2.93 g NET CARBS, 41 g protein, 662 mg sodium

Muenster Beef Casserole

muenster-beef-casseroleThis was sure a pleasant surprise I made for dinner tonight.  Not a fancy dish, but a nice, quick week-night meal that practically cooks itself. I rarely cook with Muenster cheese, but my husband bought a large quantity this week and I decided to give it a whirl on this beef creation that was formulating in my head around 4pm.  Got the ratios just right on these ingredients and it came out delicious!  One I’ll be making again, for sure!  This dish is suitable for all phases of Atkins and most Keto diets.  It is not suitable for Primal or Paleo due to all the dairy.

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:

12 oz. ground beef  (use a full pound if you prefer)

12 oz. frozen green beans, thawed

2 oz. onion, chopped

½ c. canned mushrooms (4 oz. can, drained)

4 oz. cream cheese

¼ c. homemade mayo (I used my Shawarma Mayo)

Dash sea salt

½ tsp. coarse black pepper

5 oz. (5 slices) Muenster cheese, torn into quarters

DIRECTIONS:   Preheat oven to 350º.  Grease a casserole dish lightly with coconut or olive oil and set aside.

Heat a non-stick skillet over high heat and brown the ground beef stirring frequently. Add the onion mid-cooking so it will get tender.  Add green beans and let them cook a bit, too, stirring for about 5 minutes.   Dot with cream cheese, add the mayo and stir to allow them to melt and blend evenly in the meat-bean mixture.  Add salt and pepper, stir again and remove from heat.

Spoon half the mixture evenly into the oiled baking dish.  Layer half the cheese on top.  Spoon remaining mixture on top evenly.  Layer the remaining cheese on top.  Cover casserole with foil and bake at 350º for 30 minutes.  Remove foil and bake another 15-20 minutes or until bubbly in the center.  I served this with a nice green tossed salad.

NOTE:  To speed this up on cooking time, you can pre-cook the green beans in water.  That is the item that will take longest to cook if still virtually frozen.

NUTRITIONAL INFO:  Makes 6 servings, each contains:

463 calories, 39.8 g fat, 7.18 g carbs, 2.01 g fiber, 5.17 g NET CARBS, 19 g protein, 337 mg sodium

Pork Chops with Smoked Sausage-Green Chilies Gravy

pork-chops-with-smoked-sausage-green-chile-gravyThis simple dish came about from a can of green chilies sitting in my fridge that I opened a couple nights ago and then decided not to use them in a recipe.  Really wanted to use them up and created a tasty dish that takes just 30 minutes to prepare.  Brown the chops, sausage, make the sauce and YOU’RE EATING!  My husband really liked the bit of sausage in the gravy.  Not so much as to make it salty though. This recipe is suitable for all phases of Atkins, Keto diets, and Primal followers.  Paleo followers will want to use coconut milk in lieu of the cream.

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

INGREDIENTS:

2 tsp. bacon grease (or oil of choice)

4  4-oz. pork chops

4 oz. lean smoked sausage (2 links), diced small

1 c. rich pork broth (I save drippings from roasts and freeze for such uses)

3/4 c. heavy cream

4 oz. canned mild green chilies

¼ tsp. coarse black pepper

OPTIONAL:  1/4 tsp. xanthan gum or your favorite thickener for thicker sauce

DIRECTIONS:    Dice the sausage.  I sliced and then cut those slices into quarters.  Set aside.  Heat the bacon grease in a skillet and sear the pork chops on both sides until nearly done.  Remove to platter.  Add the smoked sausage to the pan and saute until done, or a couple minutes.  Add the pork broth and bring to a full simmer.  Lower heat and add cream and green chilies (I did not drain).  Finally add the black pepper and simmer on lowest heat for about 5 minutes to allow the cream to reduce & slightly thicken up.  Add back the chops.   Add a dusting of xanthan gum, whisking it into the sauce, allowing to develop and thicken further, if not thick enough for you.  Remove from heat and serve with your favorite sides.

NUTRITIONAL INFO:   Makes 4 servings, each contains:

374 calories, 30.5 g fat, 1.85 g carbs, 0.20 g fiber, 1.65 g NET CARBS, 22.9 g protein, 405 mg sodium

 

 

 

Chinese Chicken with Peppers & Bokchoy

chinese-chicken-with-peppers-bokchoyThis colorful dinner creation came out delicious and much lighter than I expected.  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

½-3/4 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

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

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:

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

 

Greek Spinach-Beef Pie

greek-spinach-beef-pie

I got to thinking today about those wonderful Spanakopita spinach-stuffed phyllo pastries they serve at Greek restaurants and decided that’s the taste I want today.  I thawed ground beef and just threw together my typical ingredients for Spanakopita and made a “pasty-less” version.  It  came out just about as good as my traditional Spanakopitas, just without the phyllo pastry.  We had it for lunch and I’ll probably freeze the leftovers for warming up one night later int he week. This is a particularly healthy entree with all the nutrients in spinach.   This dish is suitable for all phases of Atkins and Keto diets.  It can also be enjoyed by Primal 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 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

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

INGREDIENTS:

1 T. olive oil + 1 T. butter

2 oz. onion, chopped

12 oz. ground beef

10 oz. frozen chopped spinach (cooked per directions, strained & squeezed dry to make about 1 c.)

1/3 c. parsley, chopped

1 tsp. dried mint (or 2 T. fresh)

Dash each salt and black pepper

Pinch dried dill

1 oz. cream cheese

½ c. crumbled feta cheese, rinsed well in strainer

2 large eggs

1/4 c. heavy cream

VARIATIONS:  Substitute ground lamb or goat for the beef

DIRECTIONS: Preheat oven to 350º.  Melt butter and add olive oil to medium non-stick skillet.  Add onion and saute over medium heat until it begins to brown and caramelize.   Add ground meat and cook until done.  Lower heat and add spinach, herbs, spices and cheeses.  Mash cheeses with back of spoon to blend well into meat mixture, stirring to blend well.  In a small bowl, beat the eggs with the cream and drizzle it evenly over the meat mixture.  Tilt pan to spread egg evenly over the top.  Pop into 350º oven for about 20 minutes just until egg is set in the center.  Serve with a nice Greek green salad.

NUTRITIONAL INFO: Makes 4 servings, each containing:

428.3 calories, 31.9 g  fat, 4.95 g  carbs, 1.55 g  fiber, 3.4 g  NET CARBS, 30.38 g  protein, 656 mg sodium

Shrimp Stir-Fry on Shirataki Noodles

Click to enlarge

I’ve been occasionally using the opaque, tofu variety of shirataki noodles (made from the konjac tuber) and I am definitely liking them much better than the translucent variety.  I need my noodles to be opaque.  The tofu shirataki noodles definitely LOOK like flour-based noodles, but are fairly tasteless on their own.  Instead they take on the taste of whatever sauce/foods you put over the top of them or cook them in.  And that’s OK with me.  They at least allow me noodles on my low-carb journey.  🙂 Served on the shirataki noodles, this dish is OK for all phases of Atkins provided those still on Atkins Induction omit the sherry/wine.

This dish tonight got a two thumbs up from my husband.  Whenever he gets this excited about a recipe, I definitely like to share it here with my readers.  This dish has few ingredients and goes together in about 10 minutes. The nutritional values show how healthy this dish is!  I’m honored the nice folks at Konjac Foods chose this recipe to showcase amongst a number of other tasty-looking recipes on their recipe feature page!   🙂

You can have many more tasty low-carb recipes right at your fingertips with your very own set of the best selling cookbooks: LOW CARBING AMONG FRIENDS. Written by Jennifer Eloff and a number of other very talented low-carb cooks, including George Stella, well-known in the low-carb community, bring you hundreds of delicious kitchen-tested recipes.  Visit the link above to see a preview of the recipes on their Facebook page.  You can order these cookbooks here:  http://amongfriends.us/order.php

DISCLAIMER:  I do not get paid for this book promotion nor for the inclusion of my recipes therein.  I do so simply because I think they are GREAT cookbooks!

INGREDIENTS:

24 medium shrimp, peeled and deveined

2   8-oz. packages of tofu shirataki noodles (Konjac noodles)

1½ T. coconut oil

2 oz. onion, slivered into thin strips

2 oz. red bell pepper, slivered into thin strips

1 very large jalapeno, seeded and slivered into thin strips

1 clove garlic, minced

¼ tsp. ginger root, peeled and minced

1 T. sherry or white wine (omit if on Induction)

1 T. low-sodium soy sauce

Pinch sesame seed seasoning (or toasted sesame seeds)

1 c. chicken broth (homemade) or 1 cube in 1 c. water

1/8 tsp. xanthan gum

DIRECTIONS:  Open bags of noodles and rinse them for 3-4 minutes under hot water to get the fishy odor off of them. Drain on paper toweling.  Trust me the shrimp topping will kill any remaining odor on the noodles after rinsing. Set aside. Prepare all the vegetables and have them at the ready by the stove.  Crumble the bouillon cube into the hot water.  Add soy sauce, garlic and ginger.  Heat coconut oil in a non-stick wok or skillet.  Stir-fry the onion, red pepper and jalapeno until just begins to get tender.  Add shrimp and saute until they are curling and opaque.  Pour chicken bouillon mixture into pan and saute 1-2 minutes.  Sprinkle xanthan gum over top of mixture and stir/saute 1-2 minutes or until it begins to slightly thicken the sauce and the liquid is adhering to the shrimp and veggies, turn off fire.  Plate half the noodles on each of two dinner plates and dip half the shrimp mixture up over the noodles.  Serve with a lovely green salad.

NUTRITIONAL INFO:  Makes 2 adult servings, each contains:

237 calories, 13.15 g  fat, 11.7 g  carbs, 4.1 g  carbs, 7.6 g  NET CARBS, 17.8 g  protein, 1135 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.  DISCLAIMER: By personal choice, I do not accept payment for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

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

Indian Kheema Matar (Beef with “Peas” and Mint)

 

Indian Beef with Mint "Kheema Matar"

This dish can be made with either ground lamb or ground beef and is equally good with both.  This Indian dish is traditionally cooked with peas and served atop basmati steamed rice.  But I have I found it is just as good with small cut frozen green bean pieces served on shredded, sauteed cabbage and found it even tastier than served over rice!    The nutritional info below does not include the cabbage.  My husband and I found my first attempt at Kheema Matar, which we have often had at Indian restaurants, to be pretty darn good!  It has rapidly moved into my quick and easy recipes category.

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

INGREDIENTS:

1 lb. ground beef or lamb

1 T. olive or coconut oil

1 medium onion, chopped

1 clove minced garlic

½ tsp. minced ginger

¼ tsp. cayenne pepper

½ tsp. turmeric

1 tsp. ground coriander

¼ tsp. salt

2 plum tomatoes, finely chopped

½ c. frozen cut green beans, cut again into halves

1 carrot, cut into small dice

2 T. chopped cilantro

2 T. chopped fresh mint (I use spearmint)

½ jalapeno, seeded and finely chopped

1½ tsp. my Garam Masala

DIRECTIONS:  Place carrots and green bean pieces in small amount of water in saucepan and cook just until tender crisp.  Add oil to large skillet.  Brown chopped onion.  Add meat and break apart as it browns.  Add garlic, tomatoes, jalapeno and all spices except mint and cilantro.  Lower heat to simmer, cover and cook 15-20 minutes until tomatoes and onion well cooked.  Now add the drained carrot/bean mixture, cilantro and mint and stir well.  Cover again and cook additional 5-10 minutes or so for flavors to blend well.  Serve atop bed of shredded stir-fried cabbage or basmati rice.

NUTRITIONAL INFO: Serves 4, each serving contains: (does not include cabbage base)

187 calories, 23.8 g  fat, 7.55 g carbs, 2.38 g fiber, 5.17 NET CARBS, 23.8 g  protein, 620 mg sodium

Chicken “Fried” Steak with Cream Gravy

Chicken Fried Steak

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

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

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

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

One reader’s comment:

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

 

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

INGREDIENTS:

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

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

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

2 oz. pork rinds, crushed fine

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

1 c. water

½ c. heavy cream

1/8 tsp. black pepper

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

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

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

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

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

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

Greek Chicken Spanako

greek-chicken-spanako

This chicken I’ve made for years, but I recently got the idea to add bacon to this dish and we really liked that addition!  This goes well with a Greek salad or broccoli and particularly well (for non-low-carbers at the table) with classic roasted lemon-oregano potatoes.  I make my own Cavender’s Greek Seasoning, but you can use Cavender’s no-salt Seasoning if available.  Otherwise, just black pepper, thyme and oregano.  This recipe is Induction friendly.

This dish doesn’t freeze too well as the homemade mayo tends to separate upon freezing and reheating.

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:

4 boneless, skinless chicken breasts

10 oz. pkg. frozen spinach

½ c. Feta cheese, crumbled and rinsed well with cold water in strainer.

2 oz. onion, chopped

¼ Parmesan cheese

pinch dill

1 c. total my homemade mayonnaise:  https://buttoni.wordpress.com/2009/07/27/homemade-mayonnaise/

4 slices finely chopped bacon

½ tsp. my homemade Cavender’s Greek Seasoning

½ c. crushed plain pork rinds

DIRECTIONS:  Preheat oven to 400º.  Cut chicken breasts in half, making 8 pieces.  Using 1/4 c. of the mayo, baste each piece of chicken on both sides and set aside.  If using whole pieces of bone-in chicken, make several slits in the flesh with a knife first to speed up cooking time.  In a medium bowl, stir spinach, Feta cheese, chopped onion, dill and Cavender’s seasoning.  Add 3/4 c. of the mayo and stir well.

Pour spinach mixture into baking dish (no need to grease pan).   Now place chicken pieces on top of the spinach mixture.  Sprinkle the pork rinds and Parmesan cheese over the pieces of chicken.  Place the finely chopped bacon over entire dish, being sure some gets on each piece of chicken.    Place in 400º oven and bake for about 1 hour 15 minutes.   For a faster-cooking dish that will be ready in only 45 minutes, pound chicken breasts with mallet before brushing with mayo.   This dish is chock full of nutrients, including 168% of selenium, 129% vitamin B12, 110% riboflavin recommended daily requirements!  And lots more other good stuff!

NUTRITIONAL INFO: Makes 4 servings of 2 pieces of chicken each.  Each serving contains:

734 calories, 63.5 g  fat, 5.25 g  carbs, 2.75 g  fiber, 2.40 g  NET CARBS, 46.6 g  protein, 655 mg. sodium

Chipotle Jicama Hash

Click to enlarge

If anyone had told me what I concocted one day for lunch would have been as good as it was, I would have said “Noooooo, Waaay”. But I’m here to tell you it was just DELICIOIUS!  I’ll be making this dish often.  So easy, so quick and so good!  My husband liked this, too, and he’s not so fond of jicama. This dish reminds me a little of German Potato Salad, but jicama is somewhat crunchy.  Jicama, although lower in carbs than potatoes, is still fairly carb-y.  Substituting rutabaga will eliminate the crunchy quality jicama has if that bothers you, but will make the dish higher in carbs.  Using diced turnips will pull down the carbs even lower and remain soft.   In all honesty, the pièce de resistance here wasn’t the hash itself, but the chipotle mayo that went on top!  I daubed 2 T. over the top of my serving of hash and just sort of spread it around with my fork.  You could of course toss the entire batch in a large bowl with the 4 T. of mayo if you prefer.  But I feared that wouldn’t take as pretty a picture here.  Because this dish is slightly higher in carbs than most of my entrees, it may be difficult to fit this in to your menu during Atkins Induction.  However all foods in it are suitable for Induction.  It would perhaps be better to wait and have this when you get to Phase 2 OWL. This dish meets Paleo & Primal guidelines.

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

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

Click to enlarge

Chipotle mayonnaise

INGREDIENTS: 

4 slices bacon, chopped coarsely

12 oz. jicama, peeled and diced small

4 oz. purple onion, chopped

1 oz. green bell pepper (or poblano), seeded & chopped

4 T. my Chipotle Mayonnaise

DIRECTIONS:  Brown the bacon in a non-stick skillet over high heat.  Remove solids to paper toweling to drain.  In the remaining bacon grease, saute the chopped onion and jicama until the onion is tender, caramelizing and the jicama is browning (the jicama will remain somewhat crunchy).  Add the bell pepper toward the end of cooking and cook the hash just until the bell pepper is tender.  Plate the hash onto 2 plates and serve each dabbed with with 2 T. chipotle mayo.  If you prefer more mayo on your portion, you will need to recalculate the stats below to include any additional mayo used.

NUTRITIONAL INFO:   Makes 2 servings of hash, each contains:

547 calories, 48 g  fat, 21.15 g  carbs, 9.4 g  fiber, 11.75 g  NET CARBS, 3.8 g protein, 482 mg sodium

Mexican Turkey-Squash Soup

mexican-turkey-squash-soupSometimes dishes I create evolve from what I have leftover or “open” in the refrigerator, especially soups.  I do like to use up leftovers promptly.  When I opened the fridge at 11:00, I saw half a can’s worth of Rotel tomatoes and green chilies, and a bag of leftover turkey meat we just thawed last night. So this soup was born from that.  Took about 30 minutes to cook.  We both loved the taste and it was very light yet satisfying.  You can, of course, use chicken meat in this recipe.  This recipe is a great way to use up some of your Thanksgiving turkey this year!  It is not suitable until you are well into Phase 2 Atkins at the legumes rung of the carb re-introduction ladder, but those on Induction can just leav the refried beans out.  It is suitable for other Keto diets, but not Primal-Paleo unless the re-fried beans are omitted.

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INGREDIENTS:

3 c. cooked turkey meat, chopped (I used 2c. white & 1c. dark)

4 c. homemade chicken broth

2 c. tap water

1   16-oz. can re-fried beans (omit if still on Induction)

1½ c. yellow summer squash, chopped  (1 medium)

3/4-1 c. Ro-Tel tomatoes with chilies (half of a 14-oz can)

4 oz. onion, chopped

½ tsp. each ground cumin and chili powder (or 1 tsp. taco seasoning)

½ dried, mild guajillo (or ancho) chile pepper, seeded & chopped

1 clove garlic, minced

Salt to taste (omit if broth has sodium)

1/4 c. cilantro chopped (omit if you’re not a fan)

DIRECTIONS:   Chop turkey into 3/4″ pieces.  Add turkey to a large soup pot and add broth, water and Rotel tomatoes.   Chop squash, onion and cilantro and also add to the pot.  Seed and chop the guajillo (or ancho) pepper and add to the pot, along with the taco seasoning and minced garlic.  Spoon the refried beans into the pot in small increments.  Turn on heat to high and bring to a boil.  Lower heat to medium, stir well to be sure beans have diffused into the broth and simmer for 20-30 minutes or until squash is just tender.    Spoon into bowls and garnish with chopped cilantro if desired.

NUTRITIONAL INFO:   Makes about 10 cups, each contains:

160 calories, 5.5 g fat, 8.30 g carbs2.53 g fiber, 5.97 g NET CARBS, 16.4 g protein, 329 mg sodium