Crawfish al Pesto on Eggplant “Pillows”

Crawfish al Pesto on Eggplant

This recipe grew out of a delicious spaghetti squash alfredo dish I once created. At first I had my doubts on  crawfish for this, but it came out DELICIOUS!  I made a batch of my Oven-Fried Fish coating and baked off the eggplant first, as you would for classic Eggplant Parmigiana.  The crunchy coating on the eggplant very quickly loses its crunchiness, so serve this quickly and don’t hold it over for any reason.  This sinfully rich dish was so good I will definitely be doing this again!  It freezes nicely, too, getting even tastier upon re-baking!  The eggplant will lose that crunchiness from freezing, but the dish still tastes fantastic when reheated.

This recipe is suitable for all phases of Atkins and Keto, and for Primal folks that consume occasional dairy products.  This would not be suitable for Paleo followers.

You can have many more delicious low-carb recipes at your fingertips with your own copies of Low Carbing Among Friends, Vols. 1-5 (Vols. 6 & 7 coming soon!)  These cookbooks by Jennifer Eloff are packed with delicious recipes from not only Jennifer, but from a number of the most popular low-carb chefs on the web, including George Stella and Maria Emmerich.  Get your copies to day at Amazon or here.

DISCLAIMER:  By personal choice, I do not receive remuneration for promoting Low Carbing Among Friends nor the inclusion of my recipes therein.  I promote them simply because they contain great recipes and are a wonderful addition to any low-carber’s cookbook library.

INGREDIENTS:

12 oz. eggplant, sliced into eight ½” slices

3 oz. plain pork rinds, crushed fine

6 T. homemade mayonnaise

Dash salt

4 T. butter

1 large leek, ends trimmed off, washed well, sliced or chopped into small pieces (about 1½ cups)

¼ recipe Jennifer Eloff’s Condensed Cream of Mushroom Soup

¼ c. Parmesan cheese, grated

1½ T. homemade pesto sauce (or commercial)

8 oz. frozen crawfish tail meat, defrosted (or shrimp)

½ c. heavy cream

½ c. water

1 c. grated mozzarella cheese

2 T. chopped parsley for garnish (optional)

DIRECTIONS:  Preheat oven to 450º.  Lightly oil a baking sheet.  Cut the eggplant into ½” slices.  Baste all surfaces with the mayonnaise using a brush.  Spoon crushed pork rinds over each slice, coating well.  Place the coated slices on the oiled pan and pop into oven, baking at 450º for 20 minutes.

While the eggplant bakes, prepare the topping.  Melt the butter in a large skillet.  Add leeks and saute until tender. Lower heat to medium.  Add the mushroom soup, the Parmesan, crawfish meat, cream and water and simmer over low heat until eggplant is done.  It will thicken as it cooks. Add the pesto and stir.  Be sure to stir the mixture often during cooking so the flavors will blend.

When the eggplant is tender, remove from oven, top each slice with 2 T. of the mozzarella and then spoon 1/8 of the topping (about 1/3 cup) onto each slice of eggplant.  I made the mistake of putting 1 T. under and 1 T. over the topping and popped the pan back into the oven while my garlic toast cooked in the broiler to melt the cheese on top.  But it didn’t completely melt by the time the toast was done.  So in future, I’ll put all 2T. of the cheese underneath the bubbly hot topping so it will melt nicely for me.  Garnish tops with chopped parsley and serve at once.

NUTRITIONAL INFO:    Makes 8 servings, each contains:

355 calories

30.5 g  fat

6.06 g  carbs, 1.88 g fiber, 4.18 g  NET CARBS

14.8 g  protein

421 mg sodium

Chicken Tikka Masala Curry

Chicken Tikka Masala

This particular curry recipe, similar to Chicken Tikka Masala, is the one I keep coming back to again and again.  Typically one uses tomato paste in the creamy sauce, rather than whole tomatoes, but I prefer the fresh tomatoes in my curry. This is easy to make and incredibly DELICIOUS!  This recipe is also great made with a firm-fleshed fish or shrimp.  When doing it with fish, cut deboned fish into large pieces and prepare sauce first.  Add fish the last 5-10 minutes of cooking so it won’t overcook and fall apart.  Red fish is an excellent choice for simmered dishes, if you can get it, as it is as firm as chicken or beef and won’t disintegrate in the sauce!  This dish is OK for Induction and is also suitable for Primal diners.  Paleo followers need to use coconut milk instead of cream.  For variety, sometimes I add a little tomato paste to this sauce, which changes it up a bit.  :)

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and other wonderful cooks to bring you a wealth of recipes you will love! Some of my low-carb creations appear in each of the 5 volumes! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

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

INGREDIENTS:

1 T. whole cumin seed

2 T. olive oil

3 T. butter

3 oz. sliced onion

2 deboned 7-8 oz. chicken breasts, cut into 1-1½” chunks

¼ tsp. salt

¼-½  tsp. cayenne pepper  (use ½ tsp. only if you like it HOT)

1 tsp. ground cumin

½ T. minced fresh ginger

½ tsp. ground turmeric

1 T. my homemade Garam Masala 

4 T. fresh cilantro, chopped

1 c. chicken broth

1   whole tomato (3″) , cut into 1″ cubes (use 1 Tbsp. tomato paste for a redder Tikka Masala or Butter Chicken look)

¼ c. heavy cream (Paleo-Primal folks should use coconut milk)

DIRECTIONS:  In a dry non-stick skillet or wok, dry roast the whole cumin seed, stirring, just until they become fragrant but not burned (about 1-2 minutes).  Add olive oil, butter and onions & saute a few minutes.  Add chicken and continue to saute until chicken is opaque.  Add all remaining ingredients except heavy cream. Simmer covered on lowest heat about 30 minutes until tomatoes are tender but not falling totally apart.  Add heavy cream and continue to simmer 5-10 minutes longer.  If desired, slightly thicken with a few successive, light dustings of xanthan gum, whisking constantly between additions.  Serve over steamed cauliflower or basmati rice for non-low-carb guests.  Sometimes I add my cauliflower right into the curry the last 15 minutes of cooking for a change of pace.  Like the tomatoes, do not cook the cauliflower.  Adjust info below if you add cauliflower or other vegetables to the dish.

VARIATION:  Sprinkle in a few frozen green peas as shown above.  But just a few!

NUTRITIONAL INFO: Serves 3, each serving containing:

527 calories

34.6 g  fat

7.83 g  carbs, 2.03 g  fiber, 5.80 NET CARBS

44.3 g  protein

194 mg. sodium

Beef Enchiladas

Click to enlarge

Beef Enchiladas

Above are my classic Tex-Mex gooey, cheesy beef enchiladas.  They don’t always dip up so pretty with low-carb tortillas, but man, are they ever good!!!  What they lack in appearance they sure make up for in flavor!  It’s how I’ve made these things for over 40 years, other than the low-carb tortilla part.  I can’t live without my regular fix of enchiladas, so I just HAD to come up with some kind of  low-carb “corn” tortilla so that I could indulge in.   They’re like enchiladas that have sat too long over a restaurant buffet warming tray and falling apart, but for me, that’s just when enchiladas start getting GOOD!  The flavors have mellowed by then.  ;)

I created that low-carb corn tortilla this afternoon.  Not as good as the real deal. I’d be lying if I said it was. But hey, I do what I must to stay low-carb.  These new tortillas made a very tasty enchilada dinner tonight.  They were every bit as good and as filling as my traditional enchiladas, just without all the carbs!!  Guacamole was a perfect complement to this Mexican dish. These enchiladas are not suitable until the nuts and seeds rung of the Atkins Phase 2 OWL carb ladder.   They are not suitable for Paleo or Primal due to the tablespoon of cornmeal in the tortillas.

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

DISCLAIMER: By personal preference, 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 (I used 90% lean grass-fed)

8 of my low-carb “corn” tortillas

3 oz. onion, chopped

1 tsp. chili powder blend

1 tsp. dried guajillo chiles, seeded and chopped fine (or 1/2 tsp. ground guajillo chile powder)

1 clove garlic, minced

¼ tsp. ground cumin

4 oz. grated cheddar cheese

8 oz. (8 slices) American Cheese (or more cheddar if you prefer)

1 c. homemade red enchilada sauce

½ c. canned green tomatillos

DIRECTIONS:  Make the “corn” tortillas by that recipe and set aside.  Grease baking dish and set aside.  Preheat the oven to 350º.  Brown ground beef along with the chopped onion in a non-stick skillet.  Add the salt, minced garlic, chili powder, cumin and dried guajillo chile to the meat mixture.  Cook until onions are tender and meat is no longer pink.  Spoon about 2 oz. meat mixture  (1 large soup spoonful) onto one of the tortillas.  Add ½ slice of the American cheese.  Gently roll the tortilla around the meat/cheese mixture and place it seam down into the greased baking dish.  Repeat with remaining 7 enchiladas, pushing them snugly together in the pan so they will all fit.  I usually have to put 1 or 2 on the side of the dish as well.  If there is a bit of meat mixture leftover, just spoon it over the top of the rolled enchiladas.  Set the pan aside while you make the red enchilada sauce per the recipe instructions at the above link.  Add the canned green tomatillos to a saucepan on medium heat.  Next add the remaining 4 slices of American cheese to the tomatillos and allow to melt.  Add the enchilada sauce and stir until all is smooth.  Spoon the sauce over the enchiladas in the pan.  Top with the grated cheddar cheese and pop into a preheated 350º oven and bake for about 15-20 minutes or until cheese is melted nicely.  Serve with your favorite guacamole or green salad. ENJOY!

NUTRITIONAL INFO:  Makes 8 enchiladas, each contains:

283 calories

21.06 g  fat

5.50 g  carbs, .67 g  fiber, 4.83 g  NET CARBS

19.4 g  protein

40 mg sodium

Sauteed Kale and Sausage

One Serving shown on luncheon sized plate

Shown on luncheon-size plate

This quick dish came about because I had 1/4 pound package of fresh breakfast sausage in the fridge sitting today at eye level.  Adding just 3 other ingredients made for a wonderful and delicious lunch today.  I couldn’t talk the hubs into sharing this with me (he’s not as fond of greens as I am).  It was so good, I had no trouble at all finishing it off and decided it was worthy of uploading to the blog.  :)   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 set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and other wonderful cooks to bring you a wealth of recipes you will love! Some of my low-carb creations appear in each of the 5 volumes! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

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

INGREDIENTS:

4 oz. breakfast sausage, crumbled large

2 oz. onion, slivered large

1 c. chopped kale (or 2 leaves, stemmed and chopped)

1 oz. red bell pepper, slivered small

Dash salt and black pepper

DIRECTIONS:   Brown the sausage until no longer pink.  Add onion and saute until it, too, is tender and browned to your liking.  Add red pepper and kale and saute just until they are soft.  Overcooking kale will make it both strong and somewhat bitter, so don’t do that to your kale.  sprinkle the mixture with a dash of salt and coarse black pepper and serve.

NUTRITIONAL INFO:  Makes one large serving (adjust for more servings) which contains:  (Share with someone to reduce the numbers below.  Remember, these are all “good” carbs)

442 calories

32 g fat

12.3 g carbs, 2.3 g fiber, 10.0 g NET CARBS

24.9 g protein

1036 mg sodium (omit if sodium super sensitive)

 

Montreal Baked Chicken

Montreal Baked ChickenThis Induction friendly recipe is super easy…..super good!  It has been one of the more popular posts on my blog.  The secret to the crisp skin is to bake at high heat to start, then lower.  This recipe is Induction friendly and I’m proud to say is also appears in Jennifer Eloff’s Low Carbing Among Friends, Vol. 2.  This 5-volume cookbook series (Vols. 6 & 7 coming out soon!)  is a wonderful collection of original recipes by some of the most talented low-carb cooks on the net!  Whether you’re a sweet person or a savory fan (like me) you’ll want to grab a set of these cookbooks at Amazon or here to add to your low-carb kitchen arsenal.  This recipe is also suitable for Keto followers, Primal and Paleo as well.  :)

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

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

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

INGREDIENTS:

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

1 recipe my Montreal BBQ Sauce

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

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

Grilled Sriracha Shrimp with Sriracha Aioli

Click to enlarge

Grilled Sriracha Shrimp is good on its own merits, but my buttery aioli sauce is a lovely compliment.  This sauce would also be delicious on grilled fish, grilled chicken or skillet seared scallops.  I wish my husband had rotated the skewers so those pictured would have charred more evenly.  But they all tasted GREAT and that’s what counts!  This recipe is suitable for all phases of Atkins and Keto diets.  It is not suitable for Primal-Paleo lifestyles unless you can find a recipe for homemade Sriracha sauce.  As I can’t know how many shrimp you will eat, I am providing nutrition information for what I felt was a satisfying serving 1/3 lb. (5 large shrimp) with numbers for  around 2 T. aioli, which is what I ate.   You will have to adjust your numbers according to how much you actually eat.  Divide the numbers for the shrimp by 5 to get the numbers for 1 shrimp.

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

FOR THE SHRIMP:

1 lb. extra-large shrimp ( There were 16 in my bag), peeled, tail piece left on

½ stick unsalted butter, melted (4 oz.)

2 tsp. Sriracha sauce  (or other bottled hot sauce of your choosing)

Dash each garlic powder and onion powder

Peal the shrimp, leaving tail shell on for a “handle”.  Place on skewers and set skewers on a platter.  Melt the butter in a small saucepan and add the Sriracha sauce and seasonings.  Stir to blend and remove from heat.  With a basting brush, baste both sides of the skewered shrimp with the sauce.  Save the remaining sauce to baste the shrimp while the are being grilled.

FOR THE AIOLI:  Process the following ingredients in a food processor or blender until smooth.  Scrape into serving dish and place in refrigerator until shrimp is grilled and you are ready to serve.  (Makes about 1/2 c. sauce or about 8 T.)

½ stick butter, melted

1 jalapeno, seeded, ribs removed (omit if you prefer)

1/3 c. Homemade Mayonnaise

Click to enlarge

Sriracha Aioli

½ c. fresh cilantro

Juice of 1 lime

Dash each salt and pepper

½ clove garlic, minced

Dash smoked chipotle  chile powder

¼-1 tsp. Sriracha sauce (to your taste)

GRILLING THE SHRIMP:  Prepare a charcoal fire.  When coals are hot, Place skewers over coals and grill about 5 minutes on a side or until they are opaque.  Baste with extra sauce in your saucepan.  Use up all the sauce on the shrimp while grilling for best flavor.  Remove the shrimp from the grill and either remove from skewers to a serving platter, or serve on the skewers if you prefer.  Using the very large shrimp I used (16 per pound) I found 5 made a perfect serving size.  Serve the aioli sauce on the side for your diners to use to suit their personal taste.  :)

NUTRITIONAL INFO:  Makes 3 servings (5 XL shrimp per serving) each contains:

5 X-large shrimp (1/3 lb) contain:  299 cals., 18g fat, 2.06g carbs, 0 fiber, 2.06g NET CARBS, 31g protein, 265 mg sodium

2 T. Aioli sauce contains: 231 calories, 25.4g fat, 1.5g carbs, 0.5g fiber, 1g NET CARBS, 0.6g protein, 77 mg sodium

Texas-Size Sausage “Biscuit”

TexasSausageBiscuit

You know what they say:  Everything’s bigger in TEXAS!   :)  Just down the road 10 miles from me is a wonderful Czech Sausage House and Meat Market called Green’s in the tiny town of Zabcikville just east of Temple, TX.  It is quite the popular place with the locals.   Folks in surrounding cities, like us, often drive over to enjoy a meal on site and also bring home some of their wonderful sausages.  My brother just loved their breakfast smokies and just had to have some each time he flew down to Texas.  :)

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

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

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

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

INGREDIENTS:

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

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

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

NUTRITIONAL INFO:  Makes 1 serving which contains:

443 calories

37.8 fat

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

11.6 g  protein

612 mg sodium

Mini Skillet Meatloaves

Mini Italian Meatloaves

After making many low-carb meatloaf recipes, I keep coming back to the recipe I’ve made for 40+ years.  It cooks up consistently and never fails to get compliments.  If you personally prefer to avoid flax, you can sub in 1 tsp. chia seeds soaked 15 minutes in 3 T. water OR you could increase to 3 eggs OR you could add 1 water-soaked, crumbled low-carb bread or biscuit OR you could use crushed pork rinds (omitting the salt if you use the latter).  You definitely want to do one of these things to avoid the meatloaves coming out dense and hard.  Recalculate nutritional info if you use anything other than the flax shown below, however.  This recipe is suitable for all phases of Atkins, Keto diets and if you omit the cheese, it would be suitable for Paleo-Primal followers 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 lb. lean ground beef

2 oz. yellow onion, chopped (more if you can afford extra carbs)

2 oz. green pepper, chopped

1/4 tsp. dried oregano

2 T.  parsley, chopped

2 eggs beaten

1 T. flax meal (or any alternate choice mentioned above)

2 T. Parmesan cheese, grated (omit for Paleo-Primal)

1/4 tsp. coarse ground black pepper

1/4 tsp. salt

3/4 c. tomato sauce

4 oz. water

¼ c. red wine, optional (omit if still on Induction)

DIRECTIONS:  Soak flax meal in 3 T. water in a small bowl for about 10 minutes.  Stir occasionally as it thickens up.  Place the meat in bowl of food processor.  If you don’t have one, use a blender and do this in two batches.   Add all other ingredients but the tomato sauce, water and wine.  Add the flax meal mixture if you have not already.  Process meat mixture until veggies are minced very fine.  Mixture will be kind of sticky and mushy, but will cook up firm, trust me.

Heat a non-stick skillet over medium-high heat.  Spoon meat out of the processor into 4 large patties or mounds.  Shape them a bit with the tip of your spoon.  To speed up cooking time, slightly flatten the patties.  Brown on one side, flip and brown on the other side.

Lower heat to lowest setting and deglaze the pan of the brown bits with the tomato sauce, water and wine, if using.  Simmer on low heat for about 15 minutes stirring every 5 minutes.  This will allow the sauce flavors to develop into a nice beefy tasting tomato gravy.  Add more water if sauce is evaporating too much.  If the meatloaves are firm in the center they should be done.  Serve up with a bit of pan tomato gravy spooned over each mini meatloaf.  Suitable for all phases of Atkins (provided those on Induction omit the wine), Keto diets and Primal followers.  Paleo folks will need to omit the Parmesan 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 other wonderful cooks to bring you a wealth of recipes you will love! Some of my low-carb creations appear in each of the 5 volumes! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

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

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

412  calories

29.2 g  fat

8.7 g  carbs, 1.2 g  fiber, 7.5 g  NET CARBS

39.2 g  protein

789 mg. sodium (reduce cheese and omit flax dash of salt to lower sodium a bit)

 

Pork in Leek & Mushroom Wine Sauce

Pork in Leek-Mushroom Wine SauceWhen we grill pork chops or pieces of loin, we always throw 8 or more on the grill and freeze the extras for future use.  I made this delicious recipe with smoked pork, but it would be good made with skillet seared pork as well.  :)  This goes together really fast and is delicious.   This recipe can also be made with grilled or skillet seared chicken breasts.  Those still in the initial 2-week Atkins Induction Phase should omit the wine.  With that caveat, this recipe is suitable for all other phases of Atkins without changes, Keto diets and Primal followers as well. Not suitable for Paleo however.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and other wonderful cooks to bring you a wealth of recipes you will love! Some of my low-carb creations appear in each of the 5 volumes! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

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

INGREDIENTS:

16 oz. raw, lean pork loin (or pre-grilled pork chops)

1 T. butter

1 leek, rinsed well and sliced

½ c. white wine (omit if still on Induction)

1   4-oz. can of sliced mushrooms (or fresh), with juice

½ tsp. my Homemade Montreal Steak Seasoning

Dash coarse black pepper

¼ tsp. glucomannan powder (or your favorite thickener)

1 c. heavy cream

¼-½ c. water (or chicken broth for richer flavor) if more sauce needed or you get your sauce too thick.

DIRECTIONS:   In a large skillet, over medium-high heat, melt the butter.  If not using grilled pork, sear the meat on both sides to a nice golden brown and nearly done.  Add the leeks to the pan and saute a few minutes to wilt them down a bit.  Add the spice blend, pepper and wine (if using).  Simmer a few minutes.    Lower heat to lowest setting and add mushrooms with sauce and the cream.  Place lid on pan and simmer for about 15 minutes for meat to fully cook and flavors to develop.  Stir occasionally.  Spoon out about 1/2 cup of the liquid into a small bowl.  Stir the glucomannan into the bowl of sauce.  Slowly add the glucomannon paste back into the skillet gravy, stirring or whisking to prevent lumps.  Stop when it is thick to your preference.  Serve at once with your favorite sides.  I served with steamed cauliflower and green beans.

VARIATION:  Make using seared or grilled chicken breasts or fish filets instead of pork.  Just sear (or grill) in the butter first.

NUTRITIONAL INFO:  Makes 4 servings, each contains:

430 calories

31.5 g fat

5.35 g carbs, 0.62 g fiber, 4.73 g NET CARBS

25.9 g protein

106 mg sodium

Coconut Shrimp Curry

Coconut Curried Shrimp

           Coconut Shrimp Curry

This (a similar version) was the very first meal I ever cooked for my husband.  He said my cooking is what won him over, and early on.  :)  We just love Indian food and tonight I made a delicious version with coconut milk.  Pretty good combination, actually.  I served it on a bed of sauteed fresh spinach leaves.  This Induction friendly dish goes nicely with a cucumber mint salad or a crisp green salad.  This recipe is suitable for Induction, Keto diets and Primal.  Paleo folks will need to use all coconut milk and no cream.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and other wonderful cooks to bring you a wealth of recipes you will love! Some of my low-carb creations appear in each of the 5 volumes! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

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

INGREDIENTS:

1 lb. raw shrimp, shelled and cleaned

4 oz. onion, chopped or sliced thinly

3 T. coconut oil

4 oz. San Marzano tomatoes (8), cut in halves (or 2 small diced Romas)

1½ c. seafood broth (boil shells for 30 minutes in water and strain off broth)

1 tsp. my Garam Masala

1 tsp. Curry Powder (I use Sharwood’s “hot”)

½ c. coconut milk

½ c. (4 oz.) heavy cream

½ c. cilantro leaves, chopped, loosely placed in cup

xanthan gum or glucomannan powder to thicken

DIRECTIONS: Heat a non-stick wok or large non-stick skillet over high heat.  Add oil and sliced onion.  Saute until onion begins to brown.  Add shrimp and stir-fry with onion until scrimp begins to sear on surface.  Add seafood stock, spices, and lower heat to medium-low.  Simmer for 30 minutes or until onion is totally soft.  Lower heat to lowest setting and add cilantro, tomatoes and cream.  Continue to simmer on low heat for 10 minutes or so.  Either thicken with several light dustings of the xanthan.  Wait a couple minutes before each dusting, as too much can get kind of slimy.  Or, you can mix a little of the curry liquid in a saucer with ¼-½ tsp. glucomannan powder.  Stir the glucomannon paste slowly into the curry sauce.  When thickened to suit your preference, remove from heat.  For anyone at the dining table NOT ON LOW-CARB, this is divine on steamed basmati rice.  Low carbers should eat it over a bed of sauteed spinach or steamed cauliflower or cauli-rice.  :)

NUTRITIONAL INFO: Makes 4 servings (about 3/4-1 c. each).  Each serving contains: (DOES NOT include spinach or cauliflower you serve this on)

438 calories

30.9 g fat

7.4 g carbs, 1.6 g fiber, 5.8 g NET CARBS

27 g protein

331 mg sodium

 

Sofrito Chicken-Spinach Salad

Sofrito Chicken-Spinach SaladI love Sam’s canned chicken meat as it is just pure white meat, water and salt.  No junkie ingredients added.   Today I used some to make a delicious spinach salad with a small head of fresh spinach and some of my delicious sofrito sauce.  It was very filling with the chicken and cheese added some protein.  The pumpkin seeds are optional and omitting them will drop the carbs by around 2 net carbs.

This recipe is suitable for all phases of Atkins, Keto diets and Primal as well. Omit the cheese for Paleo.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and other wonderful cooks to bring you a wealth of recipes you will love! Some of my low-carb creations appear in each of the 5 volumes! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

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

INGREDIENTS:

1 c. tightly packed fresh spinach leaves

1/3 of 13-oz can (about 3 oz.) chicken meat

3 T. shredded mozzarella

1 T. pumpkin seeds, raw or roasted (optional)

2 T. my Sofrito mayonnaise (more if you like)

2 San Marzano or cherry tomatoes, cut in halves

DIRECTIONS:  Wash spinach leaves and pat dry with paper towels.  Place on serving plate.  In a small bowl, mix the chicken and sofrito mayo.  Add chicken meat and stir well.  Spoon chicken mixture on top of salad.  Top with mozzarella and if using, the pumpkin seeds.  Garnish with tomato halves.  If you like a really wet salad, add more of the sofrito mayo.

NUTRITIONAL INFO:   Makes 1 serving which contains:

512 calories

41.9 g fat

10.1 g carbs, 5.0 g fiber, 5.1 NET CARBS

1013 mg sodium

26.5 g protein

Crab-Pumpkin Bisque

Crab-Pumpkin Bisque

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

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and other wonderful cooks to bring you a wealth of recipes you will love! Some of my low-carb creations appear in each of the 5 volumes! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

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

INGREDIENTS:

3 slices bacon, chopped

1/4 c. onion, chopped

1/4 c. celery, chopped

8 oz. softened cream cheese

1 c. pumpkin (preferably the fresh)

Dash each black pepper and cayenne pepper

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

2 c. seafood stock (or chicken broth)

1 c. water

½ tsp. my Seafood Spice Blend

8 oz. picked white crab meat

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

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

256 calories

21.2 g fat

4.86 g carbs, .63 g fiber, 4.23 g NET CARBS

10.7 g protein

550 mg sodium (use less cream cheese to lower this number)

 

Pesto Mini Meatzas

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These are incredibly quick, incredibly easy and incredibly good!  I keep all the ingredients made up in my freezer and refrigerator so that such lunches are a snap for me!  These little gems can’t be picked up and eaten like regular pizza as they are too wet/messy, so get out a fork to enjoy these.  This recipe is not suitable until you reach the nuts rung of the Phase 2 OWL carb ladder.  They are OK for Primal diners, but not Paleo. These would be lovely served with a nice green salad.  These can also be made with ground beef, or with a bit of shredded, cooked chicken.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented 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:

12 oz. breakfast sausage (I make homemade sausage)

1 egg, beaten

¼ tsp. each fennel seed and dried oregano leaves (or ½ tsp. Italian seasoning)

¼ c. low-carb spaghetti sauce (I use Lucini basil pesto sauce)

¼ c. pesto sauce (or use commercial pesto)

1 c. grated mozzarella cheese (about 4 oz.)

½ oz. thin sliced red or green bell pepper, cut into strips

DIRECTIONS:   Preheat oven to 350º.  In a medium mixing bowl, well mix the sausage, egg, fennel and oregano with a fork or your hands.  Spoon about 1 tablespoon of meat into each of 12 muffin cups and press down with the back of the spoon.  I used a silicone muffin pan.  Pop into your 350º preheated oven for 15 minutes.   Remove, tilt and blot off excess grease with paper toweling. Top each meat pattie evenly with 1 tsp. spaghetti sauce.  Next spread 1 tsp. pesto sauce on top.  Sprinkle each with about 1T. of the mozzarella cheese, going back and using it all up evenly.  Top with a piece of bell pepper.  Pop back into oven and bake for an additional 10-15 minutes.   Cool slightly and gently lift them out with a fork onto your serving platter.

NUTRITIONAL INFO:  Makes 12 mini-meatzas, each contains:

161 calories

13.4 g  fat

1.44 g  carbs, .36 g  fiber, 1.08 g  NET CARBS

8.5 g  protein

136 mg sodium

 

Broiled Salmon in Spicy Butter

Broiled Salmon in Spicy Butter

        Broiled Salmon in Spicy Butter

I try to include salmon in our diet regularly.  This simple recipe is our favorite way to cook salmon indoors.  And of course, I love my delicious Chipotle-Lime “Sweet Potatoes” with seafood.   This recipe is suitable for all phases of Atkins, Keto diets, Primal and Paleo 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 other wonderful cooks to bring you a wealth of recipes you will love! Some of my low-carb creations appear in each of the 5 volumes! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

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

INGREDIENTS:

12 oz.  (two pieces) boneless, skinless salmon

4 T. unsalted butter

½ tsp. my Seafood Spice Blend

DIRECTIONS:  Turn on your broiler to about 450º.  Place butter in a small baking pan and pop into oven to melt as the broiler heats.  Rinse and pat dry the fish filets with paper towels.  Remove pan from oven and stir the spice blend into the melted butter.  Coat both sides of the filets with the butter mixture by just dipping them (both sides) into the melted butter mixture.   Pop pan back into broiler for about 12-15 minutes or until lightly browned and firm in the center.  I like to baste the filets one time with the butter sauce during the cooking process to keep the top surfaces from drying out.  Plate each portion and pour any remaining butte sauce over each.  Serve with your favorite side dishes and enjoy!

NUTRITIONAL INFO:    Makes 2 adult servings, each contains:

454 calories

33.1 g fat

1.0 g carbs, 0.0 g fiber, 1.0 g NET CARBS

37 g protein

80 mg sodium

 

 

Mexican Stuffed Peppers

Mexican Stuffed Peppers

Mexican Stuffed Peppers

Yet another stuffed pepper recipe, but this one has a Mexican flair to it.  If you’re not familiar with them, Guajillo chiles (pronounced gwa-hee-yo) are dried and usually sold in bags or on a string in most grocery stores.  They look like this when dried:

Guajillo Chiles

The Guajillo, though not really hot, adds a very nice flavor to Mexican food.  Since discovering Guajillos, I put them in most all of my Mexican dishes.  Love that taste!  Though tough and leathery when you buy them, they will soften as they absorb moisture from a recipe.  Some people re-hydrate them in a dish of hot water for 15 minutes before using, but I find that unnecessary.  These stuffed peppers are chock full of nutrients! If you use ½ unsweetened Muffin-in-a-minute for the low-carb biscuit, these would be acceptable for Induction even.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and other wonderful cooks to bring you a wealth of recipes you will love! Some of my low-carb creations appear in each of the 5 volumes! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

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

INGREDIENTS:

2 large red bell peppers (or green is fine)

12 oz. ground beef

Pinch each onion powder, garlic powder, and chili powder

Pinch salt and black pepper

6 oz. zucchini grated

½ c. green onion, chopped

1 leftover low-carb biscuit or slice of bread (I used one of these:  http://genaw.com/lowcarb/cq_cheddar_bay_biscuits.html

8 oz. Monterrey Jack Cheese (or mixture of jack and cheddar if you prefer)

1/2-1 whole dried Guajillo Chile, seeded and chopped (These are not hot!)

DIRECTIONS: Preheat oven to 350º.  Cut the stem and seed out of two large peppers.  Cut peppers in half lengthwise.  Place in pot of boiling water and parboil for a few minutes, until just beginning to slightly soften.  Remove and drain on towel.  Place cut-side up in a greased glass dish.  Set aside while you make the filling.

Brown crumbled ground meat in a non-stick skillet.  When done, add green onion and grated zucchini and continue sauteing until zucchini is beginning to get done.  Add all spices, salt and pepper, and the chopped Guajillo chile.   Crumble up the low-carb biscuit into the meat mixture and stir well.  Now add about half of the cheese and stir so it melts and bounds with the meat, somewhat.  Spoon 1/4 of the filling into each pepper half.  Top with remaining cheese.    Bake at 350º for 30 minutes or until cheese is melted and bubbly on top.  I serve these with a nice guacamole salad.

NUTRITIONAL INFO: Makes 4 serving, each contains:

488 calories

34.9 g  fat

11.85 g  carbs, 5.18 g  fiber, 6.67 g NET CARBS

37.8 g  protein

357 mg sodium

Chicken-Sausage Roulades

Chicken-Sausage Roulades

Chicken-Sausage Roulades

This is an excellent way to use up that dab of cooked spinach that I invariably seem to have leftover every time I cook it.  This dish is quick, easy and so flavorful!  You’ll want to give this a try sometime.  It’s suitable for all phases of Atkins and Keto diets.  Primal followers can enjoy it but it is not suited to a Paleo lifestyle.

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: 

9 oz, chicken breast, skinned

2 slices (1 ¾ oz.) Muenster cheese (you can use Swiss or Jack cheese)

2 oz. pork breakfast sausage (or Italian sausage)

¼ c. cooked spinach

Seasoning blend of your choice

DIRECTIONS:  Preheat oven to 350º.  Oil a small baking pan.  Pound the chicken breast between two pieces of plastic wrap with a meat mallet.  Try not to tear it and strive for ” thickness.  Remove top sheet of plastic.  Cut into 2 equal portions.  Form sausage into two flat oblong pieces and fold the cheese slices around them.  Lay those “logs” in the center of each piece of chicken.  Spoon 2 T. spinach down each “log” of cheese & sausage.  Tightly roll chicken around the log of sausage and cheese.  Lift onto the baking pan, seam down.  Drizzle the roulades with the olive oil and brush with a brush to spread it evenly on the surfaces. Sprinkle the roulades with your favorite seasoning.  I used a blend of Mrs. Dash (original), onion powder and granulated garlic.  Pop into 350º oven for 20 minutes.  Remove and baste all surfaces with the olive oil in the pan (add more if needed).  Return to oven and bake another 15-20 minutes or until firm and golden brown.  Sausage will be done by now and cheese will have begun to run out the ends.  Plate and serve with mashed cauliflower or your preferred vegetable.  ENJOY!

NUTRITIONAL INFO:  Makes 2 servings, each contains:

456 calories

27.9 g  fat

1.65 g  carbs, .95 g  fiber, .7 g  NET CARBS

48 g  protein

913 mg sodium

Shrimp-Topped Chipotle “Sweet Potatoes”

Shrimp-Topped Chipotle

Shrimp-Topped Chipotle “Sweet Potato”

This is a very nice way to use my Chipotle-Lime “Sweet Potatoes”.  It’s flavorful and very filling. It’s also packed with lots of healthy nutrients!  Obviously, only those closer to goal weight or if serving at holidays and very special gatherings, should be adding the 2 real sweet potatoes to the pumpkin mixture in this filling.   This recipe is only suitable for Atkins Induction if the sweet potatoes are left out.  Frankly, I have made this recipe both with and without the real sweet potatoes and it’s delicious BOTH ways.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and other wonderful cooks to bring you a wealth of recipes you will love! Some of my low-carb creations appear in each of the 5 volumes! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

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

INGREDIENTS: 

½ recipe my Chipotle-Lime “Sweet Potatoes”

2   5″ sweet potatoes (optional, omit for Atkins Induction)

2 T. unsalted butter, melted (for the shrimp)

¼ tsp. my Seafood Spice Blend

12 medium shrimp, peeled

DIRECTIONS:  In a large mixing bowl, make the Chipotle-Lime Sweet Potatoes following that recipe’s instructions linked above.  Don’t forget the cinnamon, as I have done so myself more than once! I get so mad when that happens. Set mixture aside after mixing WITHOUT BAKING!

If using the sweet potatoes, bake two 5″ medium sweet potatoes in the oven right along with the pumpkin.  When cool enough to handle, cut the potatoes in half lengthwise and with a spoon, carefully scoop out the flesh into your large bowl of pumpkin mixture.  Take care not to tear up the shells if you want to stuff them.  Alternately, I have baked this recipe in a buttered ceramic baking dish.

Stir all together well.  Don’t forget your cinnamon, as I often do and get so mad at myself when I forget it.

Preheat oven to 350º.  Melt the butter in a small baking pan, add the Seafood Spice blend and stir.  Add the shrimp to the pan and toss to coat.  Preheat broiler and broil for a few minutes to cook/brown them nicely.  Remove from broiler and set side.  Lower oven to 350º bake setting.

Scoop 1/4 of the pumpkin-potato mixture into each the 4 potato shell halves and place on the same baking pan you broiled the shrimp in.  Top each potato half with 3 shrimp (more if you want to splurge).  With a brush, baste the shrimp with any remaining melted butter/spice mixture in the pan you broiled them in. Pop into 350º preheated oven for about 15-20 minutes to allow the flavors to meld.  Serve with a nice green vegetable or lovely salad.

NUTRITIONAL INFO:   Makes 4 servings (1 half each).   Each potato half contains:

Without 2 potatoes:  185 calories, 13.7g fat, 12.42g carbs, 1.0g fiber, 11.42g NET CARBS, 3.72g protein, 148.5 mg sodium

With 2 potatoes:  240 calories, 13.7g fat, 25.5g carbs, 11.8g fiber (assuming you eat the peeling), 13.7g NET CARBS, 4.72g protein, 184 mg sodium

Greek Stefado

Greek Stefado

Greek Stefado  (shown with my Spanakopita Pie)

This delicious Greek stewed beef recipe has been a favorite in our house for a long time and I made it again tonight for dinner.  The recipe has been on the blog, but I’d not posted a photo for it yet.  :)  Rather than serving  atop traditional rice, this can be served on a bed of steamed cauliflower or by itself if you like.  It is suitable for the OWL phase of Atkins and beyond.  If you leave out the wine, it just won’t be as good but those on Induction can do so if they really want to have this dish.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and other wonderful cooks to bring you a wealth of recipes you will love! Some of my low-carb creations appear in each of the 5 volumes! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

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

INGREDIENTS:
1/4 c. olive oil
2 lb. beef (any lean cut, I used rich-flavored grass-fed beef), cut into 1½” cubes
8 oz. baby whole onions or large wedges of larger onion
2 cloves minced garlic
1/2 c. dry red wine
1 tsp. ground cinnamon or a 2″ cinnamon stick
pinch allspice
pinch each black pepper and salt
1 large or 2 small bay leaves
1 T. malt vinegar
2 T. tomato paste
2-2½ c. water (to cover meat)

Heat oil in a large stew pot over high heat.  Brown onions on the surface to caramelize them. Remove to a plate. Now add meat cubes to the pot and brown WELL on all sides. If you don’t brown the meat pretty dark, the gravy will not be dark brown as shown.  Add all remaining ingredients (except the onions) and add water to just cover meat.  Bring to boil and immediately reduce to a simmer on low heat. Simmer covered for 1 hour to tenderize meat.  Stir occasionally during cooking to prevent pan scorching.  Add more water if appropriate.

After 1 hour, lift lid and remove cinnamon stick (if used) and bay leaves.   Now add back the browned onions. Simmer another 15 minutes or until onions are nice and tender but not disintegrating into the sauce.  Although traditionally served with rice, it goes nicely with salad, broccoli, or atop a bed of steamed cauliflower.

NUTRITIONAL INFORMATION:  Makes 6 servings, each contains:

445 Calories
27.6 g Fat
7.4 g carbs, 0.86 g Fiber, 6.54 g  NET CARBS
35.2 g. Protein

Sorry, I don’t have the actual sodium count for this recipe.

Stuffed Focaccia

Stuffed Focaccia

Stuffed Focaccia

I wanted something Italian tonight, but not pizza and not pasta.  So I decided to try a stuffed focaccia.  GOOD decision, as this came out VERY good!  Possible variation, add a few sliced black olives, but I didn’t have any on hand.

Before Cutting

Before Cutting

This recipe is suitable for Phase 2 Atkins, Keto diets, Primal folks if consumed only occasionally.  This recipe is only suitable for Paleo if you use a plan suitable bread.

Many more delicious gluten-free bread recipes for bread and baked goods await you in Jennifer Eloff’s latest cookbook series:  Low Carbing Among Friends.  You can have your very own set (or individual volumes) of this fast-selling 5-volume collection of recipes by some of the most talented low-carb cooks on the internet.  Order at Amazon or here: http://amongfriends.us/order.php

INGREDIENTS:

1 lb. lean ground beef (I used grass-fed for its stronger flavor)

½ tsp. total Italian Spice blend

½ c. almond flour

¼ c. golden flax meal

¼ c. plain whey protein powder

1 tsp. baking powder

3 T. cream cheese, softened

2 large eggs, beaten

1½ c. shredded white mild cheese (I used a combo of Monterey Jack & Mozzarella)

1 tsp. cider vinegar

1 T. heavy cream

1 T. water

1 tsp. yeast dissolved in another 1 T. warm water (optional, for flavor)

FILLING:  6 oz. sliced mozzarella cheese + 1/4 tsp. Italian Spice Blend

TIP:  If you are not gluten-free, I find 1 T. oat fiber added improves this bread’s texture greatly.  But remember, oat fiber is NOT 100% gluten-free.

DIRECTIONS:  Preheat oven to 350º.  Brown the beef in a skillet.  Add half of the Italian Spice and a dash garlic powder if you like.  Stir well, remove from heat and set aside.

Soften cream cheese in medium mixing bowl in microwave.  Beat in the eggs, cream, water, vinegar, both cheeses and dissolved yeast (if using).  Measure and add in all the dry ingredients and stir well with a rubber spatula. Line an 8 x 11 pan (I used metal) with parchment paper or silicone sheet.  Spoon up around 1/2 of the batter onto the paper and spread to a thin layer with a fork. Batter will be about ¼” thick.

Drain meat of any excess grease and spread evenly on bottom layer of batter.  Place the shredded mozzarella cheese on next.  Sprinkle with the rest of the Italian Spice blend.  Dot with the remaining batter, spreading with a fork as best as you can, but it doesn’t have to be perfect coverage.  as it will spread out a bit during baking.  Pop into 350º oven and bake for about 20 minutes or until dry to the touch in the center and lightly browned.  Cool 3-4 minutes and cut into 6 equal portions.  Lift carefully with spatula, avoiding parchment on bottom and serve with a nice green salad on the side.  Store leftovers covered in the pan or in a plastic bag in your refrigerator.

NUTRITIONAL INFO:   Makes 6 large slices, each contains:

487 calories

37 g  fat

5.61 g carbs, 2.43 g fiber, 3.18 g NET CARBS

36.3 g protein

558 mg sodium

Shrimp Carbonara Carba-Nada®

Carba Nada Fettucini noodles optional

“Al Dente” Carba-Nada Fettucini noodles optional

I recently discovered Al Dente Carba-Nada low-carb noodles.  Bought one bag and tried them tonight. Man, they’re pretty good for only 18 carbs per 1½ cups raw, which cooks up about double.  That’s the amount I cooked tonight, so I tasted them with my Shrimp Carbonara and they were quite delightful.  So I actually ate a serving stirred into my dinner!  Clearly I won’t be eating them often, but I may on occasion for such dishes as this one.  But of course, you could serve this recipe as shown in the pic, or atop a bed of pretty zucchini noodles.  I can even see it atop a baked sweet potato half for the holidays.  I didn’t picture the noodles as more will make this without them than with, I suspect.  :)  But I’m providing nutritional stats below for both serving methods. Hope you’ll try this DELICIOUS dish!

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and other wonderful cooks to bring you a wealth of recipes you will love! Some of my low-carb creations appear in each of the 5 volumes! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

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

INGREDIENTS: 

3 slices thick bacon, chopped

½-3/4 leek, chopped

1 lb. peeled shrimp

1 medium yellow summer squash, spiralized into noodles

½ tsp. my Cajun Seafood Spice Blend

Dash black pepper

4 T. shredded or grated Parmesan cheese

¼ c. dry white wine

1½ c. (raw) “Al Dente” Carba-Nada fettucini noodles (optional)

DIRECTIONS:  Spiralize the yellow squash into noodles with a noodling tool or julienne peeler.  Set aside.  Cut leek in half lengthwise.  Rinse out dirt from between layers.  Chop the root off and cut the white part and half the green part into 1/2″ slices.  Set aside. Peel shrimp and set aside.  Boil the noodles (or prepare your zucchini noodles) until “al dente” firm-tender and set aside.

In a non-stick skillet, cook the chopped bacon.  You should end up with about 2 tsp. bacon grease in the pan also. Add the chopped leek and yellow squash to the bacon and grease.  Saute until half tender.  Add the shrimp, wine (omit if still on Atkins Induction) and seasonings.  Simmer to allow the wine to burn off some of its alcohol.   When all appears to be cooked to tender stage, turn off fire.  Drain the fettucini (if using).  You can either stir the pasta into the shrimp mixture, or serve the carbonara atop the noodles plated up on 4 plates.    ENJOY!

NUTRITIONAL INFO:  Makes 4 servings.

With pasta, each contains: 268 calories, 9.22 g fat, 12.10 g carbs, 2.35 g fiber, 9.75 g NET CARBS, 31.4 g protein, 438 mg sodium.

Without pasta, each contains: 233 calories, 8.97 g fat, 6.1 g carbs, 0.85 g fiber, 5.25 g NET CARBS, 28.4 g protein, 433 mg sodium

Crawfish Etouffée

Click to enlarage

Crawfish Etouffée

Étoufée means “smothered or stewed” in French.  This popular Cajun dish is a classic example of slow cooking seafood to perfection.  There are as many étoufée recipes as there are gumbo recipes.  What the really good ones have in common is the very first step in the process……making the roux. The roux imparts a nutty, browned flour taste to the broth of this stew and if this step is bypassed, you will merely be making an ordinary fish soup with much less depth of flavor.

There is an art to making roux and knowing when to “kill” the browning action just short of burning it, which gives it an unpleasant, bitter taste.  If it burns, you just have to toss it out and start again.  I’ve burned it one time in hundreds of batches, so once you get the hang of it, it’s really quite easy to know exactly when to kill the browning action!

This Louisiana favorite has long been in my recipe files.  Had to tweak the roux making process to meet Atkins guidelines, but otherwise, my recipe is unchanged.  CarbQuick is only acceptable in OWL.  If you’re still on Induction, you could omit the roux process entirely (leaving out the CarbQuick) and at the end of cooking, thicken with successive light dustings of xanthan gum.  Won’t be as good, but OK if you crave this during Induction.  :)

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and other wonderful cooks to bring you a wealth of recipes you will love! Some of my low-carb creations appear in each of the 5 volumes! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

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

INGREDIENTS:

2 T. CarbQuick bake mix (I have since learned oat fiber works and for much lower carbs)

2 T. oil of your choice

1 c. chopped yellow onion

½ c. chopped green onion

1 c. chopped celery

1 c. chopped green pepper

2 cloves minced garlic

½ c. chopped parsley

4 coarsely chopped, seeded small Roma tomatoes

12 oz. crawfish tails

1½ c. seafood stock or chicken broth

1 tsp. my Seafood Spice Blend

¼ tsp. each salt, black  and cayenne pepper

½ stick butter

10 drops Tobasco to start (more to taste)

DIRECTIONS:  Chop the yellow onion, celery and bell pepper and have it at the ready by your stove.  I use my non-stick wok for this but any large skillet will do.  Heat oil and add CarbQuick.  Whisk constantly on high heat.    You want to brown the roux as dark brown as you can get it without it getting black (burned).  This can burn in the blink of an eye once it gets really hot, so absolutely DO NOT get distracted or walk away from the stove while making a roux!    The second it gets to a dark brown color, immediately dump the chopped vegetables in the pan to drop the temperature of the mix and halt further cooking.  Now you can relax and continue to put the dish together leisurely.

Place the half stick of butter in the pan and saute the veggies until the onion begins to get soft and caramelizes a bit.  When this is  for company, I have to confess I usually put a WHOLE stick of butter in this dish, but only the 1/2 is calculated in nutritional info below.  When onion is caramelized,  add all remaining ingredients  except the green onion.  This should be added just minutes before serving as you want in only partially cooked.  Cover and simmer on lowest heat about 1-2 hours.  You’ll know when it’s done, because it isn’t until it tastes good!  Add green onions, cook 5 minutes longer.    I like to dust with xanthan gum several times, stirring between each addition, to slightly thicken if the roux didn’t do the job. Serve in bowls like soup or stew, with a green salad and your favorite low-carb dinner rolls.

Traditionally this seafood stew is served with a big scoop of rice in the center (not allowed until the grain rung of OWL).  If you are already near or at goal weight, brown rice would be a healthy choice.

NUTRITIONAL INFO: Makes 4 servings, each containing:

290 calories

20.18 g  fat

13.88 g  carbs, 4.38 g  fiber, 9.50 NET CARBS (5.50 net carbs using oat fiber for the roux)

17.63 g  protein

approx. 700 mg. sodium

Flank Steak in Mushroom Wine Sauce

Flank Steak with Mushroom Sauce Another quick dish that almost cooks itself.  My kind of cooking.  I used grass-fed flank steak, but any lean cut of steak like round, sirloin, or chuck will do and it need not be grass-fed meat.  You need to omit the wine if still on Induction, but this can be enjoyed (with that 1 omission) at all phases of Atkins, Keto programs, Primal and Paleo (if coconut milk is used in lieu of the cream).

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and other wonderful cooks to bring you a wealth of recipes you will love! Some of my low-carb creations appear in each of the 5 volumes! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

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

INGREDIENTS:

16 oz. lean beef flank, sirloin, chuck or round steak

1/3 c. oat fiber  (only a small portion of it is consumed)

2 T. palm, coconut or olive oil

Dash salt and black pepper

½ c. tap water

½ c. heavy cream

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

1 4-oz. can of mushrooms with juice

¼ tsp. coarse black pepper

DIRECTIONS:  Place the oat fiber in a paper or plastic bag.  Add a dash of salt and black pepper and stir or shake to mix.  Cut the meat into 4 portions and pound with a cleaver to tenderize.  While doing this, heat the oil in a non-stick skillet on high.  Dredge the meat by dropping 1 piece at a time into the bag.  Close bag and shake to coat well.  Place meat into hot oil in pan and brown nicely on both sides.  When well-browned, lower heat to medium.  Add the water and de-glaze the pan to get all the tasty brown bits off the bottom.  Add the wine, black pepper and mushrooms with juice.  Slow-simmer for about 30 minutes or until meat appears to be tender.  Add the cream and simmer to thicken up.   Use a bit of your favorite thickener if it seems too thin to you.  Serve at once with your favorite side dishes.

NUTRITIONAL INFO:     Makes 4 servings, each contains:

315 calories

22 g fat

3.97 g carbs, 1.67 g fiber, 2.30 g NET CARBS

25.7 g protein

370 mg sodium

Chicken and Sun-Dried Tomatoes on Zoodles

Chicken and Sun-Dried Tomatoes on Zoodles

Chicken and Sun-Dried Tomatoes on Zoodles

This is a quick dinner that really satisfies!  It is also a GREAT way to use up a little leftover cooked chicken or turkey meat.  It’s rich, creamy and delicious!  Suitable for all phases of Atkins, Keto diets and even Primal folks can enjoy this occasionally, too.  Use coconut milk in lieu of cream for Paleo.  You can also leave the chicken breasts in 4 serving size pieces if you prefer.  Omit the wine if you are still on Atkins Induction.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and other wonderful cooks to bring you a wealth of recipes you will love! Some of my low-carb creations appear in each of the 5 volumes! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

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

INGREDIENTS: 

2 c. chicken breast (1 large, raw), cut in bite-size pieces or 4 equal “filets” (or cooked diced chicken)

1 oz. onion, raw, chopped (white or green, I used green)

2 T. butter

4 pieces sun-dried tomatoes in oil, drained, chopped

3/4 c. heavy cream

¼ c. water

¼ white wine (omit on Induction)

½ c. parsley, chopped

Dash each salt and black pepper

1 zucchini, cut into noodles (I use a Spiralizer)

1 carrot, peeled and cut into noodles (or 1 more zucchini)

DIRECTIONS: Cut zucchini and carrot into “noodles”, steam a few minutes in a non-stick skillet with a dab of oil.  Set in a microwave to keep warm or over a warm, off burner on your stove.  On another burner, melt the butter and saute the cut up or filets of chicken until lightly browned on all sides.  If using cooked chicken, don’t saute it too much.  Add the onion, sun-dried tomatoes and saute with the chicken until soft and tender. Add the parsley, cream, water and wine and simmer until it all begins to thicken.  Use a dusting of your favorite thickener if it seems watery to you.

Make sure “noodles” are still hot and plate 1/4 of them on each plate.  Top each with 1/4 of the chicken mixture and serve at once.  This pairs well with a nice salad.

NUTRITIONAL INFO:   Makes 4 servings, each contains:

375 calories

28 g  fat

6.45 g carbs, 1.45 g fiber, 5.0 g NET CARBS

22 g protein

351 mg sodium

Swiss Steak

Swiss SteakSwiss Steak is something my mother fixed often when I was young and I just LOVED it! She was inclined to serve it with traditional carb-y mashed potatoes or rice, but I serve mine now with a mash of seasoned cauliflower.  Just as good in my opinion.  Mom didn’t put the red wine in her Swiss Steak either, but I think it transforms the ordinary into something special.  You should omit the wine if still on Atkins Induction.  You can use cubed steak, round, flank, chuck, sirloin or I even 20-21 oz. raw beef shank (5 oz. worth of marrow bone must be trimmed out).  I like to pound whatever meat I use for this with a cleaver to tenderize it a bit.  The oat fiber (mostly deductible fiber) I dredge over this meat before browning isn’t necessary, but it only adds .25 net carbs per serving and tends to make a much browner, tastier gravy. Your call on that one. You can just brown the meat directly in the oil and save the fraction of a carb from each serving, if you don’t have oat fiber or prefer to not use it.  This extremely nutritious dish is Atkins Induction friendly if you omit the wine and resistant starch coating.  Check out the stats below!  You’ll notice a bit of grease around my sauce.  The extra nutrients people pay big bucks for in grass-fed beef lives mostly in the FAT, so I don’t drain that off.  If you use regular beef, yours won’t have that.

INGREDIENTS:

16 oz. beef cube steak, round, chuck or sirloin (I used grass-fed flank steak)

1 T. oat fiber (optional for dredging meat)

2 T. coconut or olive oil

4 oz. sliced onion

1 large green bell pepper, sliced

3 Roma tomatoes, cubed large

Dash each salt and black pepper

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

2 c. water (or beef broth)

Small amount of favorite thickener (optional)

DIRECTIONS:  Cut meat into 4 portions.  Pound meat on both sides with a cleaver to tenderize it a bit. Dredge both sides of each piece with the oat fiber.  Heat oil in non-stick skillet and brown over high heat until nicely browned on both sides.  If you prefer, you can omit the oat fiber and sear the meat directly.  The gravy won’t get as brown, but will taste OK.  Add onion and brown a minute or two.  Add bell pepper and tomato, the water (or broth) and wine.  Lower heat to a simmer, cover and cook about 45 minutes to 1 hour.  you want the meat to get tender, but not to cook the veggies to death.  If I can remember, I wait 15-20 minutes into the simmering before adding the bell pepper so it doesn’t totally fall apart.  If needed, thicken gravy with a sprinkle of thickener, but I find it is rarely necessary when properly cooked down.  Serve topped with a generous portion of the veggie sauce.  This is nice with mashed cauliflower or zucchini noodles.

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

352.3 calories

15.75 g  fat

8.3 g  carbs, 3.28 g  fiber, 5.02 NET CARBS

40 g  protein

97 mg sodium

Tuna Cakes

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Tuna Cakes

This is how I’ve made my tuna “croquettes” (as my mother called them) for many years now.  When I was still teaching, this was often what I cooked when I had forgotten to defrost any meat for dinner, but didn’t  really want to eat out.  It’s easy, fast and DELICIOUS!  This recipe also works with salmon, crab and fish.  My Pink Cream Sauce is delightful spooned over the top of these.

To make my old recipe low-carb, I just had to change the slice of conventional bread to a slice of low-carb bread.  Probably any low-carb bread would be fine, but today I had Sherrilee Artisan Flatbread made up and used ¾ slice.  The Revolution Roll (Oopsie) mentioned in the recipe will add the fewest carbs:  .  A piece of flax bread or leftover low-carb biscuit, or even 1 T. plain flax meal + 1 T. water would work also.    This recipe is OK for Induction.  If you prefer, you can coat the croquettes with the breadcrumbs rather than mixing them into the fish mixture.  But personally, I don’t see any difference in flavor.  The outside will get a bit crunchier if the crumbs are on the outside.  Your call there.

You can have many delicious low-carb seafood recipes at your fingertips with your very own set of Jennifer Eloff’s latest cookbook series, Low Carbing Among Friends.  She has gathered some of the most talented low-carb chefs on the internet to bring you an array of recipes you’ll be proud to serve your family and friends.  Check out an extensive sampling of what awaits you in these cookbooks:  http://www.facebook.com/LowCarbingAmongFriends.  Remember to LIKE their Facebook page if you like what you see there and order your books today at Amazon or here:  http://amongfriends.us/order.php

DISCLAIMER:   I receive no remuneration for this promotion nor for the inclusion of my recipes therein.  I promote these books because they have GREAT recipes you’re going to want to try!

INGREDIENTS:

6.5 oz. foil-pouch tuna, oil-pack, drained, or salmon or fresh crab (half a 12 oz. can or 5 oz. can will work OK, if that’s all you have on hand)

2 beaten eggs

¼ tsp. my Seafood Spice Blend

3 T. my homemade mayo

½ c. celery, finely chopped

1/3 c. green onion, chopped

2 oz. yellow onion, chopped

¼ c. red bell pepper (best as it is sweeter, but any color is fine)

1 Revolution Roll (Oopsie) (or other low-carb biscuit or bread you have on hand)

Dash black pepper

2 T. olive oil (to saute veggies)

1 T. olive oil (to fry croquettes)

DIRECTIONS:  Heat the 2T. olive oil in non-stick skillet and saute veggies until tender.  Scrape into mixing bowl.  Add all other ingredients to bowl (except remaining tablespoon of oil).  Stir well to blend smoothly.  Form into 6 small patties and brown in the 1 T. oil in the skillet over medium-high heat.  Try not to disturb or flip them until the first side is fully browned or they will likely tear up on you.  Serve at once with your favorite cream sauce or tartar sauce, low-carb ketchup.  I like to serve these with a light cream sauce or homemade mayo into which I’ve stirred a bit of the Seafood Spice Blend or my Shawarma seasoning.

NUTRITIONAL INFO:   Makes 6 tuna cakes, each containing:

201 calories

16.3 g  fat

2.13 g carbs, .5 g fiber, 1.63 g NET CARBS

12.9 g  protein

127 mg sodium

 

Texican Pork Stew

Texican Pork Stew

Texican Pork Stew

It was 53º here at 6 am when I walked my dog today.  It was invigorating (after a 98º high yesterday) and put me in the mood for chili.  But the hubs said “You can’t call what you’re making for lunch chili if you’re using PORK and SQUASH in it!”  Since pork was what was thawed, I compromised and called this creation a “stew” to keep him happy.  ;)

It had a lovely flavor and boy, was it ever tasty!  This went together in under an hour, start to finish, too!  This lazy cook’s kind of recipe!  This is suitable for Phase 2 of Atkins.  Keto followers may want to omit the soy black beans to drop the carbs low enough.

Dipped up Ready to Eat!

Dipped up Ready to Eat!

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:

1 T. bacon grease or oil of your choice

2 large pork chops, deboned and chopped coarsely (mine yielded 12 oz. meat)

3 oz. onion, chopped

1 small (2″) mild jalapeno, seeded, chopped

2 oz. poblano pepper (mild by definition), seeded, chopped

1 can mole Ro-Tel tomatoes with chiles, undrained

1½ c. homemade chicken broth  (used 1 c. broth + ½ c. baked chicken juices)

1 tsp. chili powder

Dash ground cumin

¼ tsp. chile de arbol powder (or ¼ tsp. more regular chili powder)

2 tsp. seeded and ground dried guajillo chile pepper (optional)

1 medium yellow squash, diced in ½-3/4″ pieces

1  can (15-oz) Eden soy black beans, drained (omit if still on Atkins Induction)

DIRECTIONS:  Brown the pork in the oil in a non-stick deep skillet.  Add the chopped onion, jalapeno and poblano peppers.  Stir fry with the meat until all is lightly beginning to brown.  Add the tomatoes, all spices listed and bring to a slow simmer.  Add the squash, cover with lid and let simmer stirring every 5-10 minutes until the yellow squash is just tender but still intact (about 30 minutes total.  Serve at once.  Pairs nicely with a lettuce and guacamole salad.

NUTRITIONAL INFO:   Makes 4 servings, each contains:

Without beans: 233 calories, 11.95 g fat, 8.65 g carbs, 2.52 g fiber, 6.13 g NET CARBS, 20.5 g  protein, 469 mg sodium

With beans: 271 calories, 13.5 g fat, 10.65 g carbs, 4.27 g fiber, 6.38 g net carbs, 23 g protein, 476 mg sodium

Roasted Shawarma Chicken and Vegetables

Roasted Shawarma Chicken and VegetablesI have made these Roasted Shawarma Vegetalbes before, but have never added chicken to the mix.  Good decision!  This dinner tonight was delicious!  I saved out 1 chicken breast from this whole chicken to use for something else this week but cooked all the remaining pieces.  If you omit the chicken, this vegetable dish is a marvelous side with grilled steak and chicken!  This recipe is suitable for all phases of Atkins, Keto diets, Primal and Paleo as well.  So ENJOY everybody!

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:

¼ c. extra virgin olive oil

1 whole chicken, cut up (minus 1 of the breasts reserved for another use)

10 cloves garlic, peeled

1 medium zucchini, sliced thick

1 yellow squash, sliced thick

8 oz. Japanese eggplant, cubed or sliced thick (I don’t peel it)

1 2 3/4″ tomato, cut into wedges

3 oz. onion, sliced (I used red onion)

1 tsp. my Shawarma Spice Blend

DIRECTIONS:  Preheat oven to 350º.  I used my convection settting to speed mine up a bit.  Oil a large metal baking pan with some of the olive oil.  Lay the chicken pieces evenly in the pan (I cut my chicken breast into 2 pieces, as they tend to be large nowadays).  Next add the sliced vegetables evenly around the pieces of chicken. Sprinkle on the Shawarma spice Blend and last of all, place the garlic (whole) around the pan, cutting larger cloves in half.  Pop into 350º oven.  If using convection roast, it will take about 35-40 minutes, or until chicken reads 170º on your meat thermometer.  If using standard oven, it will probably take a full hour, perhaps a bit longer if your chicken is big or you cut your vegatables larger than shown in my photo.  I like to baste the chicken and veggies with pan juices mid-cooking.  :)  Serve with a nice green salad.   This is delightful with basmati rice for your non-low-carbing dinner guests.  :)  I don’t eat anything with mine.

NUTRITIONAL INFO:    Makes around 6 servings, each contains:

384 calories

25 g  fat

8.08 g  carbs, 2.56 g  fiber, 5.52 g  NET CARBS

32 g  protein

457 mg sodium

 

Open-Faced Sriracha-Bacon Burger

Open-Faced Sriracha-Bacon BurgerThis was truly one of the most delicious low-carb burgers I’ve made in a long time.  Not at all “hot” from this small amount of the Sriracha sauce.  They were moist and flavorful and VERY filling!  This recipe is suitable once you get to Phase 2 OWL of Atkins (those still on Induction need to use an Induction-friendly bread like this one), Keto diets, and Primal followers as well.  Paleo folks should use coconut milk instead of cream, but otherwise this is quite acceptable for that eating plan if served without toasted bread or atop a plan-suitable bread.

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:

1 lb. grass-fed ground beef (or regular ground beef)

3 T. unsalted butter

4 slices bacon, chopped

1 tsp. Sriracha chile sauce

Dash each black pepper and onion powder

½ c. heavy cream

½ c. tap water

1 green onion, chopped very fine

5 slices of my Gluten-Free Focaccia (or other low-carb bread)

DIRECTIONS:  Brown the bacon until lightly browned and drain on paper towels.  Break up the meat into a medium mixing bowl.  Add the bacon, Sriracha, black pepper and onion powder.  Work the meat mixture together with fork or your hand much like you would if making a meatloaf.  Divide meat into 5 equal parts.  They will weigh about 4.3 oz. each and cook out to about 3 oz.  Form into five patties and brown on both sides in a skillet over medium-high heat.    Remove meat from pan to a paper plate.  Spoon off all grease but about 1½ tablespoons.  Add cream and water to the pan.  Lower heat to very low and de-glaze/scrape the tasty brown bits off the bottom of the pan with a spatula, which will brown and season the cream nicely.  Should be no need to add more salt or pepper.   Now add the white part only of the chopped green onion to the sauce, stir and let cream thicken.  Add a light dusting of of xanthan gum if you want it thicker.

Meanwhile, toast the 5 slices of low-carb bread and place on serving plates.  Place a burger atop each piece of toast and finally, pour 1/5 of the sauce over each, garnishing with the green part of the green onion you chopped.  ENJOY!

NUTRITIONAL INFO:    Makes 5 “burgers”, each contains:

502 calories (or use less butter)

43 g  fat  (or use less butter)

4.10 g  carbs, 1.60 g  fiber, 2.50 g  NET CARBS

29 g protein

357 mg sodium

Bacon Smothered Burger

BaconSmotheredBurger-1

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

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

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

INGREDIENTS:

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

3 slices bacon, chopped fine

1 green onion

¼ c. heavy cream (coconut milk for Paleo)

½ c. water

Pinch salt (omit if you are sodium sensitive)

Cracked fresh pepper to taste

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

NUTRITIONAL INFO:   Makes 1 serving which contains:

633 calories

50.5 g  fat

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

39.8 g  protein

1055 mg sodium (depends on your bacon)

Montreal Pork “Steaks”

Montreal Pork

Montreal Pork “Steaks”

This quick entree took all of 20-30 minutes to pull off.  Just mix the ingredients and brown until 160º internal temp on your meat thermometer.  I served with buttered, mashed cauliflower and spinach.  Man were these ground meat patties ever good!  These are suitable for all phases of Atkins, Keto diets, Primal and Paleo.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try. 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:
1 lb. lean ground pork

2 T. chopped parsley

2 T. melted butter

3/4 tsp. my homemade Montreal Steak Seasoning

Dash coarse black pepper

DIRECTIONS:  Mix all ingredients in a medium bowl with your hand or a fork like you’re making meatloaf.  Form four equal patties, slightly pressing them flat.  Brown on medium heat on both sides until they are at 160º internal on a meat thermometer or until they are no longer oozing pink fluid when pierced with a knife tip.  Serve with your favorite sides and ENJOY!

NUTRITIONAL INFO:    Makes 4 ” ground pork steaks, each contains:

350 calories

29 g  fat

0.25 g  carbs, 0.00 g  fiber, 0.25 g  NET CARBS

19.2 g  protein

204 mg sodium

Steak Stuffed Baby Eggplant

Steak-Stuffed EggplantWe don’t eat as much at a meal as we once did when we were younger.  So we often have some steak leftover for other uses.  This week’s leftover steak went to the baby eggplant we bought at the farmer’s market this week. We both love eggplant, so just about anything I do with it is greatly enjoyed.  This creation was no exception.  This recipe is suitable for All phases of Atkins and Keto diet programs.

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:

3 T. bacon grease, or you could chop/fry 3-4 slices of bacon.  (not included in protein count below)

3 oz. onion, chopped

2 oz. green bell pepper, chopped

¼ c. parsley, chopped

½ tsp. my homemade Montreal Steak Seasoning

2 slices my Gluten-Free Focaccia bread, crumbled (or equivalent of favorite low-carb bread)

1/8 tsp. salt

¼ c. heavy cream

3  six-oz. baby eggplant

12 oz. leftover steak, chopped (or use ground beef)

DIRECTIONS:  Slice eggplant in halves lengthwise.  Scoop out most of the flesh and chop into ½” dice.  Preheat oven to 350º.  Heat bacon grease in medium non-stick skillet.  Saute onion and bell pepper until half tender.  Add salt, steak, seasoning blend, and eggplant.  Continue to saute until nearly tender but not breaking down.  Add parsley,  crumbled focaccia and cream.  Stir.  Place eggplant into baking dish with a little water in the bottom.  Fill each with 1/6 of the mixture.  Pop into hot 350º oven and bake for about 30 minutes or until shell flesh is tender with knife-tip test.  Serve with a green or cucumber salad.

NUTRITIONAL INFO:    Makes 6 halves, each contains:

309 calories

23 g  fat

6.95 g  carbs, 3.23 g  fiber, 3.72 g  NET CARBS

20 g  protein (more if you use whole bacon)

407 mg sodium

Chorizo-Stuffed Pattypan Squash

Chorizo-Stuffed Pattypan SquashNormally I shy away from chorizo.   The commercial stuff can be very greasy and is usually way too heavy with spices for me.  But what I created for our lunch today with the chorizo I get from my grass-fed beef supplier (actually made by Eades Meat Market in Amarillo, TX) was anything but!  These little stuffed pattypan squash were delightfully tasty and not the slightest bit heavy with chorizo in my opinion.  This recipe will be a keeper in my house.  This can be served as an entree or a side dish.  These are suitable for Atkins once you get to phase 2 and can be eaten by Keto followers if the carbs fit your daily allowance.  Primal and Paleo folks can enjoy if you use a plan suitable bread or other filler.

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

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

VARIATION:  A delicious party application, use yellow squash instead of pattypan.  Slice into round slices about ½” thick (less baking time will be required), topping each slice with about 1 tsp.-1T. of the filling.  Would make tasty 1-bite pieces for finger eating.  You’ll have to recalculate your nutritional info from scratch, based on how many pieces you get from the mixture, but probably around 1/4 the number value below?

INGREDIENTS: 

4 pattypan (white, scalloped) summer squash

Enough Olive oil to brush tops of squash

6 oz. chorizo sausage

1½ slices my Gluten-Free Focaccia bread (moistened with a little water and crumbled)

1 beaten egg  (or ½ c. shredded Cheddar cheese if egg sensitive, but carbs/fat go up then)

2 T. my Sofrito sauce

Dash black pepper

DIRECTIONS:  Preheat oven to 375º.  Cut the stems off the squash and level the outer bottoms with your knife so they sit flat on a pan.  Slice the pattypan squash in half horizontally, making eight lovely, scalloped pieces.  Place them on a baking sheet and lightly baste with olive oil on the tops.   Bake at 375º until half done when tested with a knife tip, or about 20 minutes.  You’ll prepare the filling while they bake.

For the filling, in a non-stick skillet over medium-hi heat, brown the chorizo lightly, crumbling as you stir it around.  If there is excess grease, spoon a little of it off.  Add a dash of black pepper, the moistened crumbled bread and the sofrito.  Stir to blend ingredients well.  Beat the egg with 1-2 T. water and stir it into the chorizo mixture to bind all together. Stir well.  Mark off the mixture in your pan into 8 portions and top each squash half with an equal portion of mixture.  When the squash is half done, remove from oven.  Lower oven to 350º, top each half with 1/8 the filling mixture.  Pop the pan back in that oven and bake another 20 minutes or until golden on top.  Squash should be fully tender when done.  Enjoy with a green salad or a guacamole salad.

NUTRITIONAL INFO:  Makes 8 stuffed halves.  I think it will take two to fill most adults.  Each stuffed half contains:

208 calories

16.5 g  fat

5.35 g  carbs, 1.63 g  fiber, 3.75 g  NET CARBS

10 g  protein

450 mg sodium (much higher with cheese instead of the egg)

Crawfish-Stuffed Spaghetti Squash

Creamy Crawfish-Veggie Squash

Crawfish-Stuffed Spaghetti Squash

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

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

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

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

INGREDIENTS:

4 T. unsalted butter

½ c. green bell pepper, chopped

3/4 c. celery chopped

2 oz. onion, chopped

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

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

6 oz. cooked crawfish tail meat

4 green onions, chopped

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

1/4 tsp. my Seafood Spice Blend

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

¼ c. heavy cream

½ c. cooked wild rice (omit for Atkins Phase 1 Induction)

1 c. shredded Cheddar cheese

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

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

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

298 calories

23.8 g  fat

10.68 g  carbs, 2.46 g  fiber, 8.22 g  NET CARBS

11.1 g  protein

574 mg sodium

Lebanese Chicken

lebanesebakedchicken

Lebanese Chicken

Our best friends in Dallas have taken us several times to a wonderful little Lebanese restaurant over in Ft. Worth named Hedary’s.  Family-operated for many years, I can say their tabouleh  salad and kebabs are to die for!  So is their slow-roasted baked lemon chicken known as Frarej.  Next time you’re in Ft. Worth, give Hedary’s a try!  But in the meantime…………………..experience their delicious baked chicken at home!

This Atkins Induction-friendly version of their ever-popular lemony chicken dish is slightly changed.  The original dish has potato wedges, so I always substitute rutabaga or turnip wedges to keep the carbs reasonably low.  I did not include the root vegetables in the nutritional info below as I don’t always include them in the pan.  I tend to vary the vegetables I use based on what I have on hand.  So be sure to calculate the veggies you add (and consume) over and above what I consider to be the base recipe of onion, garlic and tomatoes.  If you have family that are not on Atkins, I would definitely use a few wedges of potato for them, as they soak up those tasty pan juices like a sponge and are sooooooo tasty.

My rendition is very close to the inspirational dish from Hedary’s, though I must confess, not QUITE as good without real potatoes.  This meal is easy to prepare and the oven basically does the work for you!  Gives a whole new meaning to “Set it & forget it”®.  :)

Other tasty low-carb dishes can be at your fingertips in Jennifer Eloff’s latest cookbook series.  For a preview of what awaits you, check it out:  Low Carbing Among Friends.   Jennifer and a number of other iconic chefs including George Stella have collaborated on a collection of delectable entrees, salads, vegetable sides and salad recipes you’ll definitely want to try!  There are even a few of MY recipes included!  You can order your copies of Low Carbing Among Friends Vols. 1-5  (vols 6 & 7 are underway!) at Amazon or at:  http://amongfriends.us/

DISCLAIMER:  I receive no remuneration for this promotion nor for the inclusion of my recipes therein.  I promote them because they are GREAT cookbooks any low-carber would be happy to add to their kitchen arsenal.

INGREDIENTS:

4 T. olive oil

1 cut up whole chicken or 8 pieces

4 oz. onion cut into wedges (separate layers)

2 Roma tomatoes cut into wedges

6-10 cloves garlic, (leave half of them whole, mince the rest)

½ tsp. oregano

Juice of 1 lemon

Dash salt and pepper

OPTIONAL: Carrots and wedges of rutabaga or turnips (for non-low-carbers, potato wedges)

DIRECTIONS:  Preheat oven to 450-500º (I do 400 myself).  Cut up a whole chicken into separate pieces making 8 pieces in all.   I never use the back as I simmer that for broth to freeze for other purposes or it becomes dinner meat for my dogs.  :)  Drizzle 1 T. of the olive oil on the bottom of a very large baking/roasting pan (I use a 12 x 15 stainless steel metal pan).   Do not use glass/ceramic ware for such high temperature cooking!!  If you don’t yet have a really large, good quality stainless steel roasting pan, I think it is one of the single most important investments you can make in your cooking tools.  Place chicken skin side up  in the pan.  You don’t want any overlapping or crowding.  Crowding of this chicken and the surrounding veggies will result in deeper pan juices around them and that will impede crisping of the chicken.  Place tomato wedges around and in between chicken pieces.  Do the same with the onion pieces and add the garlic.  If using the root vegetables, cut them up and place them evenly around the chicken.  Squeeze the lemon over everything in the pan.  Drizzle remaining olive oil over the pan contents as well.   Lightly sprinkle some oregano over all (about 1/4-½ tsp, I don’t measure it).   Bake 30 minutes at 500º.  Baste with pan juices, lower heat to 350º and bake another 20 minutes or to internal temperature of the chicken is 170º on a meat thermometer.   Baste with pan juices just before serving if desired.  I like to place the juices in a gravy boat and have it on the table for basting the drier breast meat.  If there are any juices leftover, I freeze them and add them to the bottom of the pan next time I make this recipe (which is often!).  I like to serve this with a Tabouleh parsley salad.

NUTRITIONAL INFO: (does NOT include the optional potato, turnips or carrots).
Please note, these numbers are only approximate, because the actual counts will vary depending on which pieces of chicken and which roasted veggies you eat.

Serves 4, each 2-piece serving contains:

447 calories

30.4 g  fat

7.98 g  carbs, 1.1 g fiber, 6.88 g  NET CARBS

34.8 g  protein

approx. 39 mg. sodium

Pork in Pork Rolls

Pork in Pork Rolls

Pork in 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 obviously.

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

8 oz. lean ground pork

2 oz. quality Smoked Gouda cheese (I buy mine at Sam’s)

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 portions or 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

Montreal Baked Chicken

Montreal Baked ChickenThis Induction friendly recipe is super easy…..super good!  It has been one of the more popular posts on my blog.  The secret to the crisp skin is to bake at high heat to start, then lower.  This recipe is Induction friendly and I’m proud to say is also appears in Jennifer Eloff’s Low Carbing Among Friends, Vol. 2.  This 5-volume cookbook series (Vols. 6 & 7 coming out soon!)  is a wonderful collection of original recipes by some of the most talented low-carb cooks on the net!  Whether you’re a sweet person or a savory fan (like me) you’ll want to grab a set of these cookbooks at Amazon or here to add to your low-carb kitchen arsenal.  This recipe is also suitable for Keto followers, Primal and Paleo as well.  :)

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

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

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

INGREDIENTS:

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

1 recipe my Montreal BBQ Sauce

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

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

Broiled Salmon with Tarragon Crab Sauce

Broiled Salmon with Tarragon Crab Sauce

Broiled Salmon with Tarragon Crab Sauce

I was really tired tonight but had bought some salmon at the store yesterday and wanted to try a new way to serve it.  This simple fare was delicious and only took about 30 minutes to put together.  Man, was it ever good.  The sweet tarragon was so tasty in the pink cream sauce.  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

DISCLAIMER: By personal choice, I do not accept payment for this book promotion nor for the inclusion of my recipes therein. I do

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

Balsamic Baked Chicken

Baked Balsamic Chicken

Baked Balsamic Chicken

My husband’s favorite way to have chicken is baked.  This is my latest creation that we BOTH really liked.  DELICIOUS!!  And the pan juices are marvelous drizzled over the meat when done.  It’s simple and truly a “set it and forget it” ® meal.

This recipe uses 3 leg quarters, but if using a whole cut-up chicken, I would use the entire recipe of the Balsamic Vinaigrette Dressing.  No need to increase the butter.  This recipe is suitable for all phases of Atkins and Keto diets.  It is also suitable for Paleo and Primal regimens if you use clarified butter or ghee.

More delicious low-carb recipes to help keep you on track 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:

3 chicken leg quarters, cut at the joint (or 1 while cut-up chicken)

4 T. melted unsalted butter

½ recipe my Balsamic Vinaigrette Dressing (click for recipe)

Dash each sea salt and black pepper

DIRECTIONS:   Preheat oven to 375º.  Cut the leg quarters at the joints so you have 6 pieces total (3 drumsticks and 3 thighs).  While oven is heating, place butter in a metal 9×13 baking pan to melt.  Prepare vinaigrette dressing while the butter is melting.  When butter has melted, add ½ of the vinaigrette and stir.  Place chicken, skin side up in the pan.  With a basting brush, baste all pieces with the buttery mixture.   Place back in oven and bake 25 minutes.  Remove pan and re-baste the pieces with pan juices again.  Return pan to oven and continue baking until pieces are golden brown and done.  I often baste right before serving and put pan juices in a gravy boat for people to add more at the table. Enjoy with your favorite low-carb vegetables.

NUTRITIONAL INFO:   Makes three 2-piece servings, each serving contains:

632 calories

52.9 g  fat

1.26 g  carbs, 0.66 g  fiber,  0.60 NET CARBS

37.33 g  protein

705 mg sodium (omit salt to pull to 651 mg.)

Stuffed Cabbage Soup

Stuffed Cabbage Soup

Stuffed Cabbage Soup

My husband and I disagreed on the name of this soup.   I voted for Stuffed Pepper Soup, as that taste was dominant for me; he voted for Stuffed Cabbage Soup, as that flavor was more dominant for him. What we DID agree on is that is was DELICIOUS!  I put way too much quinoa in mine and will cut back to the amount shown in the recipe below in future.  If you are still in the initial 2-week Induction phase, you need to leave out the quinoa altogether.

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:

2 c. chopped cabbage

3 oz. chopped onion

1 can (1½ c.) diced tomatoes (no sugar added)

1 c. green bell pepper, diced coarsely

1/3 c. quinoa

3 c. beef bone broth

8 oz. diced cooked beef (I used leftover chuck roast)

DIRECTIONS:  Place all ingredients into a pot.  Simmer just until the quinoa is tender.  Add water if the liquid evaporates too much. Serve at once.

NUTRITIONAL INFO:   Makes 6 servings, each contains:

175 calories

8.7 g  fat

12.76 g  carbs, 2.35 g  fiber, 10.41 g  NET CARBS

11.7 g  protein

140 mg sodium

Sausage al Pesto a la Putanesca

Sausage al Pesto Putanesca

Sausage al Pesto a la Putanesca

I love to make dishes like this in the summertime because they are so fast, easy and don’t heat up the kitchen for long.  I’m in Texas and our summers can be mercilessly hot.  This dinner last night came together in about 15-20 minutes total and was extremely tasty.  This recipe is suitable for all phases of Atkins!

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:

2 medium zucchini, cut into “noodles” (makes about 2-2½ cups) with your favorite noodling tool or julienne peeler

1 T. olive oil

1   3-oz. onion, sliced

3 links smoked sausage, sliced thin (I used Meyers, made in Elgin, Texas)

1 small can sliced black olives (64 grams)

1 clove garlic, minced

2 T.  my Pesto Sauce

1 medium tomato, seeded and cut into wedges

1 anchovy, mashed well (mine was 3″ long, imported, in a jar)

INSTRUCTIONS:  Cut zucchini into thin noodles with your noodling tool.   Have non-stick skillet ready but set aside the zucchini noodles for now.  Add olive oil to skillet but just set skillet near the stove for now. In another non-stick skillet, brown the sausage.  Add onion and saute until tender.  Drain of any excess grease.  Add olives, garlic and pesto sauce.  Next add the tomato wedges and mashed anchovy.  Stir and saute a couple minutes to allow flavors to meld but not allow to cook down to mush.  While it is cooking, heat the other pan with the olive oil over medium-high heat.  Add zucchini noodles and stirring with a kitchen fork several times, saute just until they go limp, or about 2-3 minutes.  Toss zoodles into the sausage mixture and serve at once with low-carb garlic bread.

NUTRITIONAL INFO:   Makes 3 large servings, each contains:

331 calories

31.9 g  fat 10.9 g  carbs, 3.53 g  fiber, 7.37 g  NET CARBS

14.8 g  protein

698 mg sodium

“Loaded” Meatloaf Casserole

Meatloaf Casserole

“Loaded” Meatloaf Casserole

Sometimes you have a little meatloaf leftover, but not quite enough for another meal or or quite enough for everybody to make a lunch sandwich either.  Last night I found the perfect solution for a measly 6 oz. of leftover meatloaf.  It was so good my husband said “You can make that again anytime.”  It really was delicious!  Few ingredients but lots of flavor.   If sodium is an issue for you, the only way to reduce that would be to eliminate some of the cheese in this.  This recipe is suitable for Atkins Induction and Keto diets.  Primal folks will want to cut back on the cheese probably.  This is not suitable for Paleo.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try. Even a few of my recipes are in 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   5-inch head of cauliflower, cut into flowerettes

1 oz. cream cheese

6 oz. leftover meatloaf, chopped up (I use this meatloaf recipe)

1 c. green onion, chopped

4 slices American Deluxe cheese

1 c. shredded Cheddar cheese

3 slices bacon, chopped and cooked

DIRECTIONS:  Chop and brown the bacon.  Drain on paper towels.  Boil cauliflower just until tender.  Preheat oven to 350º.  When cauliflower is tender, drain off water and place the cauli back in the pot.  Slightly mash it with a fork into smaller bits.  Add cream cheese and stir in to melt.  Add the diced meatloaf and green onion. Stir again to distribute all uniformly.  Lightly grease large casserole dish.  Spoon up half the mixture into the baking dish.  Tear the American slices into 3 long strips and arrange 2-slices worth of it evenly on top.  Sprinkle with half the Cheddar cheese.  Spoon the rest of the cauliflower mixture on next and top with the remaining two slices of stripped American cheese.  Top with the rest of the cheddar.  Pop dish into hot oven for about 20-25 minutes or until the cheese in nicely melted.  ENJOY!

NUTRITIONAL INFO:   Makes 6 servings, each contains:

285 calories

19.6 g  fat

9.26 g  carbs, 3.10 g  fiber, 6.16 g  NET CARBS

19.3 g  protein

681 mg sodium

Lasagna

3" x 4" Serving

3″ x 4″ Serving

Still Cooling before Slicing

Still Cooling before Slicing

I finally got around to trialing my Einkorn Dumplings dough rolled into lasagna noodles and IT WORKED!  I rolled with a sheet of silicone on the bottom and a piece of plastic on top.  Peeled the plastic off, gently cut 1″ wide and lifted the silicone off the counter to “tip” the noodle off into my free hand.  Worked like a charm! :)  A double recipe of the dough makes exactly 12 long lasagna noodles about 1″ wide (6 per recipe), rolling it the thickness of pie crust (1/8″ thick).  This lasagna was intended to be TWO meals, so I made a huge old batch of 8 servings so I could freeze half.  I had already tried freezing my dumpling dough so I knew that would work, too. This is so delicious I’m only sorry I waited so long to try it!!  This recipe is suitable for all phases of Atkins and Keto diets, but not for Primal and Paleo.  I’m certain you’re going to be as amazed at how much like real lasagna noodles this is, too.  I purposely chose my Einkorn recipe for the dumplings as those are slightly chewier than my original recipe dumplings, but either recipe should work OK.  Even my picky husband said he was astounded how good this was.

I like really meaty lasagna, but you can cut calories cutting back some on the meat.  You can also cut fat and carbs some reducing the cheeses.  But it was just perfect as written in my opinion. I truly know now this dough is really magical and WILL cook properly in a moist enough recipe like this.  I wanted to use 1c. frozen chopped spinach up and put it on the bottom of my lasagna, which you can see if you look closely at my photo above, but I have not included it in the ingredients as it was too little to taste really.

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:

2 lb. lean ground beef

2½ low carb spaghetti sauce of your choice (I used Lucini “Tomato Basil” Walmart carries)

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

8 oz. shredded mozzarella cheese

½ c. grated Parmesan

3/4 c. ricotta cheese (or 3/4 c. cottage cheese, or 3 oz. cream cheese)

Optional:  1 cup frozen, chopped spinach (but not calculated in below)

2 recipes of my Einkorn Dumplings dough

DIRECTIONS:  Brown the ground beef (drain off 1-2 T. grease into your 9 x 13 baking pan to grease it well).  Stir in the sauce and oregano and simmer for 5 minutes.  Remove from heat.  Make a double recipe of the dumplings dough per that recipe’s instructions (linked above).  Place dough on a silicone sheet (or plastic wrap on a moistened counter).  Place a sheet of plastic wrap on top of the dough and press out a bit with your hands.  Then with a rolling pin, roll dough into a rectangular sheet about 1/8″ thick roughly the length of your baking pan.  Gently with the back of a knife bland (so you won’t cut your silicone sheet) cut into twelve roughly 1″ wide noodles.

Now to construct your lasagna.  Preheat oven to 350º so it can be getting hot while you construct the dish.  Spoon about ¼ of the meat sauce evenly into the bottom of the greased baking pan or glass casserole dish in a dotting manner.  If using any spinach, dot it on top of the sauce now.  To remove noodles one at a time, slide your left hand under the silicone to lift and “tip” 1 noodle into your right hand.  Do this ever so gently trying not to tear them.  You will put 4 noodles on each layer, so place 4 noodles at this time lengthwise  on top of the casserole (there will be space between them.

The noodles require moisture to cook properly, so next spoon ¼ of the meat sauce over the top in a dotting motion again.  “Spreading evenly” is just not crucial with lasagna really ;).  Now sprinkle ½ of the mozzarella followed by ½ of the Parmesan cheese.  Dot with half the ricotta cheese.

Now position 4 more noodles on the casserole.  Spoon on ¼ of the meat sauce next.  Place the final 4 noodles on next.  Sprinkle the remaining mozzarella and Parmesan cheese. Dot with the remnants of the Ricotta cheese.  Dot the casserole with the remaining sauce.

Cover tightly with foil and bake at 350º for about 40-50 minutes.  Uncover and bake another 15-20 minutes until top is just beginning to brown and the edges are getting bubbly.  Cool for at least 10 minutes before attempting to cut and serve.  As always, lasagna pairs nicely with a lovely green salad and low-carb garlic bread as well, if you can afford the extra carbs.

NUTRITIONAL INFO:   Makes eight 3″x4″ rectangular servings, each contains:

545 calories

36 g  fat

11.5 g  carbs, 5.13 g  fiber, 6.37 NET CARBS

45 g  protein

1176 mg sodium (less cheese & meat if you must lower)

Pork and Cilantro Soup

Pork and Cilantro Soup

Pork and Cilantro Soup

This was a delicious surprise!  I always save all my pork broth (freeze it) when I roast a Boston butt or pork roast of any kind.  I also always save all the juices when I pre-bake country ribs in my roaster oven an hour that we plan to than smoke on the grill.  All that good juice just ends up in the pan and it makes WONDERFUL soups.  This one I created for our lunch today and it was incredibly delicious!  This would not be suitable for Atkins Induction unless you substitute diced yellow or calaba (Mexican zucchini) for the chickpeas.  Chickpeas, although carb-y, have little impact on blood glucose, so they are very healthy without negatively impacting those with insulin resistance like other legumes do.  This soup is well worth a try!  If you’re not a low-carber, I would double the chickpeas listed below.  ;)

INGREDIENTS:

6 c. good, homemade pork broth

1 cup tap water

2 c. cooked pork meat, diced

3 Roma tomatoes, diced large

2 cloves minced garlic

1 cup chickpeas (I always use homemade, simply boiled in pure water, as they are lower in carbs than canned)

Dash chili powder

1/2 tsp. ground cumin

½-1 tsp. dried guajillo chiles, seeded and chopped coarsely (these are not hot)

¼ tsp. sea salt

1 c. (packed) cilantro, chopped coarsely

DIRECTIONS:  Add all ingredients but the cilantro to a soup pot and bring to a boil over high heat.  Lower heat to a simmer and cook for 20-minutes or until tomatoes are just softened.  Add cilantro and simmer 5-10 minutes longer.  Taste and adjust seasoning to your taste. Serve at once.

NUTRITIONAL INFO:   Makes 4 large bowls (about 1½ c. each).  Each bowl has:

295 calories

15.3 g  fat

13.87 g  carbs, 3.70 g  fiber, 10.17 g  NET CARBS  (less if you sub in squash for the chickpeas)

25 g  protein

427 mg sodium

Beef-Broccoli Pie

Beef Broccoli PieI was originally planning on doing empanadas (small hand pies) for dinner, but changed my mind at the last minute and decided to make a larger, single pie instead.  I adore broccoli steamed, but I’m frankly not too fond of it added to casseroles.  It invariably cooks too long and gets bitter.  Needless to say, I had strong misgivings about using it in this recipe.  I think I must have used just the right amount of broccoli, because I LOVED this final dish!!  And 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

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.

CRUST INGREDIENTS:

1 1/3 c. Carbquick 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 yogurt (I used Fage 2%)

¼ c. cream

Dash each salt

¼ tsp. black pepper

1½ c. broccoli, coarsely chopped (I used mostly flowerettes)

DIRECTIONS:  Make the blender soup (linked above) per that recipe’s instructions.  You will only use half of this soup. Store the remaining half in your refrigerator for another use.  Set aside what you will be using for now.

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 in any fashion you like. Make some vent hole with a knife tip or fork.  Pop into 350º oven for about 1 hour or until dough is golden brown.  I actually fell asleep watching the news and over-browned mine above a tad more than I ordinarily do. I had done a little yard work in the morning and well…………….stuff happens.  ;)

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

Sloppy Joes

Sloppy Joes

Sloppy Joes

Sloppy Joes have always been a comfort food for me and my husband.  These came out great!  I just started throwing things into the pot because I wasn’t sure what all to add, since I used to use one of those envelope seasoning mixes in my former life to make my Sloppy Joes.  Well, I guess I grabbed the right things, because my husband gave these Sloppy Joes a two thumbs up.  Not too juicy; respectable enough carb count to have them on the rare occasion.

Now I didn’t exactly use the lowest carb bun recipe I have for these.  You can trim the carbs a bit using a lower carb bun than the Einkorn Sandwich Buns we used tonight.  It’s what I already had baked and ready to eat.  For this reason, I’m providing nutritional info for the meat mixture separately.  This would only be suitable for Atkins Induction if you use a Flax bun or a Muffin in a Minute (without sweetener and cinnamon, of course).  Ok for Keto Diets on a plan-suitable bun, provided you can fit the carbs into your daily limit.   Only Paleo-Primal suitable on a plan acceptable bun and if you use honey instead of the sweetener.

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: By personal choice, I do not receive money 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.

MEAT MIXTURE INGREDIENTS:

2 lb. ground beef (I used 1# grass-fed beef 90% lean + 1# regular beef, as I ran out of grass-fed beef)

3 oz. onion, chopped

1  6-oz. can tomato paste

1 c. water

½ c. apple cider vinegar (or whatever you have)

½ c. red bell pepper, chopped

1 tsp. your favorite sweetener

¼ tsp. sea salt

¼ tsp. black pepper

Dash cayenne pepper

½ tsp. paprika

NOTE: You will need 8 of my 3″ Einkorn Sandwich Buns (linked in paragraph above) or 8 buns of your choosing.

DIRECTIONS:  Brown the ground beef over high heat in a large non-stick pan (I used a non-stick wok).  Add the onion and bell pepper and saute the two together until meat is browned and veggies are pretty tender.  Drain grease off if excessive (I did not have to).  Add tomato paste and stir in until evenly distributed.  Add water and vinegar.  Stir well. Add all the spices.  Lower heat to lowest setting and simmer with a lid on the pot, stirring often to prevent sticking.  Low simmer for about 30 minutes for vinegar to develop and flavors to co-mingle.

I like to split and toast my buns and spoon the meat mixture over both halves.  Your call on whether you want to toast or not toast.  Dip about 2/3 cup meat mixture over each bun/serving.

NUTRITIONAL INFO (Meat Mixture alone):  Make 8 portions 2/3 cup each.  Each portion (1/8 batch) has:

246 calories, 15.4 g  fat, 5.65 g  carbs, 1.23 g  fiber, 4.42 g  NET CARBS, 22 g  protein, 301 mg sodium

NUTRITIONAL INFO (Meat + Einkorn Bun):  One complete Sloppy Joe contains:

493 calories, 32.4 g  fat, 21.65 g  carbs, 12.41 g  fiber, 9.24 g  NET CARBS, 32.3 g  protein, 609 mg sodium

Pork and Spanish “Rice”

Pork and Spanish "Rice"

Pork and Spanish “Rice”

When I was growing up my mother made a braised chicken dish she called Chicken and Spanish Rice.  The skin-on chicken pieces were first browned in oil, the rest of the dish was put together and then the masterpiece was oven-baked in a deep, tightly-covered Dutch oven.  Man, was it ever good!  The smell drove us wild while it was cooking.  I was thinking about that today and wondering what to do for dinner with 3 pieces of pork loin I had leftover.   BINGO!  Why not Pork and Spanish Rice?  Turns out that was a GREAT decision. This came out fantastic!  I don’t know why, as this wasn’t in Mom’s original dish, but using cauli-rice in this, I thought it might need something extra……….so I added some Monterrey Jack shredded cheese on the top.  Although not offensive on this, it truly didn’t add a thing and I will not do so in future (not calculated in the nutritional stats below either.  This new recipe for pork was so good it WILL have a future in my kitchen.  :)  This recipe is suitable for Atkins Induction, Keto diets, Primal and Paleo as well. :) VARIATION:  Make it with skin on chicken rather than pork.  After heating the oil, brown the chicken over high heat on all sides.  Set on platter while you cook the rest of the ingredients in the skillet/Dutch oven.  Construct the meat/veggie mixture, stir in the cauli-rice and lay the chicken pieces on the surface evenly.  Tightly cover and bake about 45 minutes or until chicken is fully done.  The “rice” (even when I made it with real rice) is very soft in this method of preparation. Just so you know what to expect.

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: By personal choice, I do not receive money 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 lb. cauliflower, riced by hand or processor

3/4 tsp. cumin

2 T. olive oil + 2 T. chicken fat or finely diced chicken skin (or 1/4 c. olive oil)

3 oz. onion, chopped coarsely

4 oz. green bell pepper, chopped coarsely

3 cloves garlic, minced

12 oz. cooked pork loin or chops, cubed

Dash each chili powder, salt, black pepper

1/4 tsp. oregano (preferably Mexican oregano leaves if you have them)

1 can tomatoes, drained and chopped coarsely (or 3 fresh Roma tomatoes, seeded and diced)

Dash saffron threads (I used 5 threads)

2 T. cilantro, chopped (optional)

***Note:  If you don’t save chicken fat when you make homemade chicken broth (rises to top when chilled) I would highly recommend when skinning chicken pieces for recipes, freeze that skin in a plastic bag to mince fine and render it for the fat.  It adds so much flavor to recipes like this one or my Lebanese Baked Chicken recipe ;).  That is precisely why I have never bought skinned chicken parts, not in my entire life, and I won’t go into how old I am. :)  The skin takes just seconds to pull of the meat and freeze in a plastic bag and you’ll be so glad you saved it on down the road.  :)

DIRECTIONS:  Dry roast the cumin in a dry skillet over medium heat until it smells toasty but is not burned.  Remove and set aside.  Rice the cauliflower either with a hand box grater or in a food processor.  I like to do the stems first and a little extra before ricing the flowerettes. Set aside for now. Preheat oven to 350º.  In a large skillet or dutch oven (One in photo is a 14″ skillet) heat the oil and chicken fat.  Add the meat and slightly brown it on the surfaces.  Add the onion, garlic and bell pepper. Saute to partially tenderize. Add roasted cumin, salt, pepper, chili powder, oregano and saffron threads.  Stir in the tomatoes.  Add the cilantro last, if using.  Stir well.  Turn off heat.  Add the cauli-rice into the pot and stir to mix it evenly into the meat mixture.  Cover the casserole pan or Dutch oven with a tight-fitting lid.  Pop into 350º oven for 35-40 minutes and allow flavors to blend.  Pairs nicely with a lovely guacamole salad.

NUTRITIONAL INFO:    Makes 6 servings, each contains:

240 calories

14.4 g  fat 8.61 g  carbs, 2.93 g  fiber, 5.68 g  NET CARBS

18.6 g  protein

166 mg sodium

Cream of Leek Soup

Cream of Leek Soup

Cream of Leek Soup

I had a huge leek I wanted to use up today and decided upon soup.  We just LOVE soup in the winter.  In fact, I’m pretty crazy about soups year ’round!  This one was quick and incredibly tasty.

Funny story on this one.  I hollered to the back side of the house today where my husband was hand painting his little lead toys.  “I’m trying a cream of leek soup today.  Do you want that or do you just want to make a sandwich?”  He answered “Sure!” because he loves my soups. I set about my task.

Well, we sat down at the table, he dipped his up, tasted it with a look of trepidation.  He said it was good, to which I replied, “I haven’t made Cream of Leek Soup in ages!”  He looked up, smiled and said “I thought you said we were having cream of WHEAT soup!”  He went on to say he thought that rather odd, but added, “You always make soups I like and I knew better than to question what you had chosen to serve.”  Not sure whether I feel complimented or insulted?  LOL   We pondered over the notion of “Cream of Wheat” soup, laughed a lot and wondered what that might actually taste like.  :)

Anyway, this was truly delicious and on the table in 30 minutes flat!  This recipe is suitable for Atkins Induction phase, Keto diets and Primal fans.  Paleo followers will want to use coconut milk instead of the cream.

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

INGREDIENTS:

3 oz. bacon (about 3 slices)

3 c. leeks, diced, loosely packed (this was 1 large one)

3½ c. homemade chicken broth

1 c. water

1 c. heavy cream

¼ tsp. sea salt

1/8 tsp. black pepper

Dash of your favorite thickener if not thick enough for you

DIRECTIONS:  Brown the bacon in a 4 qt. soup pot.  Remove bacon to paper towel.  Crumble when cooled. Add the leeks to the hot bacon grease and stir-fry until they are tender (about 5 minutes).  Add the chicken broth and water.  Next add salt and pepper.  Bring to boil and lower to a simmer for 10 minutes to allow flavors to co-mingle.  Add the cream.  Either using a blender/food processor or stick blender, pulse/puree almost to a smooth cream.  The cream when whipped will likely thicken right up.  If not, dust in a wee bit of your favorite thickener and stir a few minutes to allow it to thicken on up.  I used a very light dusting of xanthan gum.  When it has thickened up, serve with some of the bacon crumbles on top.

NUTRITIONAL INFO:   Makes approximately six 1½ c. servings, each contains:

280 calories

23 g  fat

7.66 g carbs, 0.96 g  fiber, 6.70 g  NET CARBS

7.16 g  protein

239 mg sodium

 

Beef and Leek Pie

Beef and Leek Pie

I braised a pot roast this week and had quite a bit leftover. Had over a cup of the gravy/juices left, too.  With some fresh leeks and mushrooms on hand, I was craving something with a pastry on top and came up with this simple recipe.  it took under 30 minutes to prepare and another 30-40 to bake.  And was this pie ever delicious!  To have had so little inside, it was almost like eating beef hash with a crust on top. Yummy!  This recipe is not suitable for Induction due to the Carbquick and oat fiber.  But look what you have to look forward to once you get to phase 2 of Atkins!  It is suitable for Keto if you can fit the carbs into your daily limits.  This is not suitable for Primal-Paleo

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented 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:

12 oz. diced, well-trimmed leftover beef roast (about 1¾c.)

about 2 c. leftover beef gravy/juices (I only had 1½ but it needed more)

2 T. butter or bacon grease

1 leek, cut in ½” slices

5 oz. fresh mushrooms, quartered

1/8 tsp. salt

¼ tsp. coarse black pepper

1 recipe my Peggy’s Flour” Pie Crust

DIRECTIONS:  Make the pie dough per that recipes instructions.  Roll between two sheets of plastic. Set aside while you make the filling.

Cut the root tip off the white part of the leek. Cut any bad part off the green tops.  Slice the leek in half lengthwise.  Carefully wash out any dirt that is hiding between the layers, especially the outer leaves where most of it will be hiding.  When well rinsed of dirt, shake out the water in the sink and slice leek into ½” slices.

Melt the butter/bacon grease in a deep skillet or wok.  Add the leeks and saute until medium soft.  Add the diced meat and brown, stirring for a few minutes. Add the mushrooms and continue to stir fry until they are about no longer opaque.  Add the gravy and if you like (I do) a dash of thyme.  If not on Induction, a tiny splash of white wine is good in this.  Stir to blend well and remove from heat.

Preheat oven to 375º.  Grease a quiche pan or glass pie plate.  Scrape the filling into the dish with your cooking spoon.  Go over and pull the top plastic film off the crust gently.  Pick up the crust with the bottom film  with both hands and carefully tip it onto the meat filling.  Remove the top plastic carefully.  Push down the edges inside the lip of the quiche pan or crimp the edges decoratively if you are using a pie plate.  Place pie in a 375º oven for about 30 minutes or until browned to your liking.   ENJOY!

NUTRITIONAL INFO: Makes 5 servings, each contains:

268 calories

19.34 g  fat

17.64 g  carbs, 13.4 g  fiber, 4.24 g  NET CARBS

21.6 g  protein

268 mg sodium

 

 

Spaghetti Squash Carbonara

Spaghetti Squash Carbonara

Spaghetti Squash Carbonara

I decided tonight we haven’t had Spaghetti Carbonara in years and I wanted to give it a try with spaghetti squash.  Good decision, as it came out delicious!  I think my husband liked it even more then me!  And he usually doesn’t care for spaghetti squash.

Unfortunately, I was out of black olives, and classic carbonara usually has a few slices.  I tossed in a small can of drained mushrooms instead and this dish just came out GREAT!  This recipe is a little high in carbs because the spaghetti squash itself if a bit carb-y.  But it’s all healthy carbs, so you can eat this guilt-free. :)  This recipe is suitable for all phases of Atkins, Keto diets, Primal and Paleo folks will want to use coconut milk for the cream.

I wish I could get smaller squash, but our stores only seem to stock them 3# and larger as a rule. It would be so pretty to serve a half on each plate.  But I’ve only found a small one one time in the 12 years I’ve lived here.

NOTE:  If you can get smaller squashes, or grow your own, I would use two smaller 1-1½# squashes for serving 4 people and place one half on each plate.

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:

3 lb. raw weight spaghetti squash (yields 4 cups cooked threads)

1 c. chopped low-sodium bacon

2 oz. red onion, chopped coarsely

1 oz. red bell pepper (or any color)

1 clove garlic, minced

½ c. parsley

¼ c. heavy cream

1 egg yolk

¼ c. shredded Parmesan cheese

VARIATIONS:  Add a few sliced black olives for a more authentic dish (I was out); or toss in a small can of drained mushrooms (or 4 fresh ones sliced, added to the saute pan with the onion).

DIRECTIONS:  Cut off squash stem.  Cut squash in half lengthwise.  Place face down in dish with 1/2″ water and microwave on HI for about 25 minutes (only 13 minutes if you do them one at a time).  When done, drain off water, scoop out seeds and discard.  Fork out the threads into the baking dish and set aside.  Preheat oven to 350º.  Place the squash shells in a baking pan.

Mix the cream, egg yolk and Parmesan in a dish and beat with a fork to blend well. Set aside for a few minutes.

In a skillet, brown the bacon.  Add onion and saute until tender.  Add red pepper and garlic and saute a couple minutes.  Stir in the parsley and let it wilt a couple minutes as well.  Lower heat.   Stir in the egg-cheese mixture.  Stir the squash threads in now.  Spoon the filling back into the shells and pop the pan into your preheated oven.  Bake for 30-40 minutes or until cheese-egg mixture appears done.   Each filled half will probably feed two people, especially if you have a salad or other vegetable with this.

NUTRITIONAL INFO:   Makes 4 servings, each contains:

237 calories

25 g  fat

13.35 g  carbs, 2.87 g  fiber, 10.48 g  NET CARBS

10.72 g  protein

867 mg sodium

 

Hotsie-Totsies

Hotsie-Tots

Hotsie-Totsies

Another fun breakfast-on-the-go possibility.  And are they tasty!  Fun for the kiddoes, too!  These are suitable for Atkins Induction, Keto diets and Primal followers.  Omit the cheese if Paleo.  I have a Chicago Metalic dessert bar pan, but other companies make them, too:  http://www.amazon.com/Purple-Silicone-Sponge-Finger-Bakeware/dp/B00AFRALOS

INGREDIENTS:

5 small eggs (had a carton of larges that were all quite small!)

1 medium jalapeno, seeded (more if you want them really spicy)

4 oz. smoked sausage, cut into 1″ chunks

½ c. shredded cheese (I used cheddar)

2 T. olive oil to oil pan

DIRECTIONS:   Preheat oven to 350º.  I used a silicone breakfast bar pan, but a muffin pan, Twinkie® pan, or a muffin-top pan will work just fine.  You can even use an 8×8″ square pan or loaf pan and cut into 9 portions.  Oil 9 slots of your pan with the olive oil using a basting brush.  Set aside.  In a food processor, blender or bowl, pulse about 10 pulses (or chop by hand) the sausage and jalapeno.  My sausage and jalapeno were fairly fine.  Add eggs and pulse a couple times.  Stir in the cheese.  I actually forgot my cheese and just sprinkled it on top after I had filled the pan.  Either way will work.

Distribute the mixture evenly in 9 of the pan slots (about 3 T. per slot).  Mine were about half full and rose nicely to the top during cooking.  Pop into 350º oven for 18-19 minutes or until firm to touch in the center.  Remove and cool a bit in the pan.  Then with a knife tip, gently loosen each end and lift them onto your serving platter.

These should freeze OK.  I would recommend thawing/rewarming on a DEFROST 10-20 seconds in your microwave to just warm them and avoid overcooking to a state of tough and rubbery.  I’m personally not too fond of freezing egg, but many people do and don’t mind their results. :)

NUTRITIONAL INFO:   Makes 9 Hotsie-Totsies, each contains:

135 calories

11.5 g  fat

0.9 g  carbs, 0.04 g  fiber, 0.86 g  NET CARBS

6.92 g  protein

180 mg sodium