Chicken & Italian Sausage on Zoodles

Chicken & Italian Sausage on Zoodles

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

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

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

INGREDIENTS:

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

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

2 T. total olive oil

4 T. total butter (or ghee)

1 link Italian sausage, casing removed & cut into chunks

2 oz. onion, chopped

2 cloves garlic, minced

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

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

Several shakes coarse black pepper

Dash salt

½ c. heavy cream

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

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

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

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

NUTRITIONAL INFO:   Makes 4 servings, each contains:

531 calories

39 g fat

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

38.1 g protein

703 mg sodium

 

Indian Muthi Kebabs

Indian Muthi Kebabs

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

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

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

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

Click to enlarge

Shown in the traditional shape

INGREDIENTS:

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

4 oz. onion, minced fine

2-3 T. cilantro, chopped

1 jalapeno pepper, seeded and chopped fine

½ tsp. ginger root, minced

1 tsp. Garam Masala

¼ tsp. turmeric

¼ tsp. salt

1 small egg, beaten

Dash black pepper and cayenne pepper

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

NUTRITIONAL INFO:   Makes 8 patties, each contains:

237.6 calories

15.2 g  fat

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

22.5 g  protein

418 mg sodium

 

Chicken-Squash-Poblano Casserole

Chicken-Squash-Poblano Casserole (2)

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

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

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

INGREDIENTS:

2 T. coconut oil or oil of choice

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

Calaba Squash

Calaba or Mexican Zucchini

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

2 oz. onion, chopped

1½   5″ poblano peppers (or 2 small ones)

¼ canned diced tomatoes (solids only)

¼ c. heavy cream

2 oz. cream cheese

1/8 tsp. regular chili powder

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

1 clove garlic, minced

½ c. homemade chicken broth

2 oz. Monterrey Jack cheese (or mild Cheddar)

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

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

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

NUTRITIONAL INFO:  Makes 4 servings, each contains:

291 calories

19.45 g fat

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

18.55 g protein

250 mg sodium

 

Beef & Turnip “Hash”

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

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

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

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

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

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

INGREDIENTS:

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

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

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

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

3 oz. onion, chopped

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

Pinch of coarse black pepper

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

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

283 calories

21 g fat

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

17.5 g protein

130 mg sodium

 

Calico Cabbage

Calico Sausage

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

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

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

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

INGREDIENTS:

4 c. cabbage, coarsely chopped

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

2 oz. red bell pepper, diced large

2 oz. green bell pepper, diced large

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

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

Dash coarse black pepper

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

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

231 calories

15.2 g fat

8.52 g carbs, 3.07 g fiber, 5.45 g NET CARBS

18.12 g protein

784 mg sodium

 

 

Chicken in Chipotle Sauce

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

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

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

INGREDIENTS:

3 T. palm shortening or oil of your choice

2 chicken thighs

2 chicken drumsticks

1 small chicken breast, cut in half

1 c. chicken broth (I use homemade)

1 clove garlic, minced

½ c. canned diced tomatoes

¼ tsp. chipotle smoked chili powder

¼ tsp. regular chili powder

Dash salt

½ c. sour cream

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

¼ c. chopped cilantro

1/8 tsp. xanthan gum

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

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

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

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

457 calories

34.76 g fat

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

30.76 g protein

5.93 g sodium

Chicken Pot Pie

chickenpotpie

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

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

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

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

CRUST:

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

1/3 c. golden flax meal

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

Pinch salt

2 T. cold butter

1 egg

3 T. cream

FILLING:

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

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

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

1 oz. chopped leeks (or 1 green onion)

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

1 c. cream

2 c. low sodium chicken broth

1/2 tsp. xanthan gum

1-3 drops yellow food coloring

pinch salt and pepper

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

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

NUTRITIONAL INFO: Makes 4 servings, each contains:

442 calories

28.2 g  fat

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

36 g protein

510 mg sodium

Chicken Florentine

Chicken Florentine

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

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

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

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

INGREDIENTS:

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

1 T. unsalted butter

½ lb. fresh mushrooms sliced thick

1 clove minced garlic

Pinch salt and pepper

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

1/3 c. heavy cream

1/4 c. chicken broth

3 T. grated Parmesan

2 T. white wine (optional)

Pinch xanthan gum (if needed to thicken)

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

NUTRITIONAL INFO: Makes 4 servings each with:

436 calories

23 g  fat

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

49 g  protein

200 mg sodium

Creamy Italian Sausage Soup

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

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

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

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

INGREDIENTS:

6 slices bacon, cut into 3/4″ bits

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

2 oz. onion, chopped

1 clove garlic, minced

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

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

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

3 large mushrooms, sliced or cut however you like

4 c. homemade chicken broth (32 oz.)

1 c. water

1 c. heavy cream

Dash black pepper

Dash crushed red pepper

3-4 drops Tobasco hot sauce

¼ tsp. dried oregano leaves

½ tsp. fennel seed, crushed

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

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

356 calories

30.5 g fat

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

15.6 g protein

865 mg sodium

 

Chicken in Sofrito Cream

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

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

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

INGREDIENTS:

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

1½ T. butter

1 c. homemade chicken stock

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

Sprinkle xanthan gum

2 T. Sofrito sauce

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

NUTRITIONAL INFO:    Makes two adult servings, each contains:

590 calories

46.3 g  fat

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

37.4 g protein

470 mg sodium

Grass-Fed Roast Beef Pumpkin-Seed Salad

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

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

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

INGREDIENTS:

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

1 T. butter

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

4 cherry tomatoes, sliced in half

1 small green onion, cut to your preference

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

1½ T. my Balsamic Vinaigrette

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

NUTRITIONAL INFO:   Makes 1 serving which contains:

521 calories

38.1 g fat

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

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

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

Cheesy Crawfish-Yellow Squash Casserole

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

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

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

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

INGREDIENTS:

3 T. butter

1 T. olive oil

1 c. celery, chopped

¼ c. each red and green bell pepper, chopped

2 oz. onion, chopped

3 cloves garlic, minced

2 small yellow squash (about 6″ long)

¼ tsp. salt

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

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

4 slices American Deluxe cheese

2 slices Cheddar cheese, diced or shredded

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

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

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

237.5 calories

20.71 g fat

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

19.7 g protein

724 mg sodium

Salmon Galette

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

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

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

INGREDIENTS:

4 leftover salmon (or tuna) cakes

1 recipe my “Flour” Pie Crust

5 oz. mozzarella cheese shreds (5 slices)

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

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

461 calories

38.45 g fat

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

28.7 g protein

476 mg sodium

Shallot-Herb Baked Chicken

Click to enlarge

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

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

INGREDIENTS:

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

3 T. olive oil

1 T. balsamic or red wine vinegar

2 T. shallots, finely chopped

16 oz. boneless chicken breast

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

NUTRITIONAL INFO:  Makes 4 servings, each containing:

319 calories

18.9 g  fat

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

33.7 g  protein

500 mg sodium

 

Indian Cashew Chicken Curry

Cachew Chicken Curry

This curry recipe is quite unique in flavor from any others I’ve tasted.  The fenugreek is what makes the difference.  If you’re a curry fan, you will want to give this delicious recipe a try.   I have had my jar of fenugreek for some time, but I bought it for Iranian cuisine, which uses fenugreek often.  I had this thought of using it in an Indian dish and WOW!  A great decision!  An added note:  despite the pepper(s) in this, the final dish is NOT too spicy.  As always, I don’t like food too spicy and you won’t find such on my blog.  Something about cooking Indian recipes seems to tone down jalapeno and cayenne in the final dish.  Not sure why, it just does.  This recipe is suitable for Phase 2 of Atkins and beyond, and Keto diets as well.

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

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

INGREDIENTS:

2 T. coconut oil (or butter)

16 oz. chicken breast, boned, skin removed, cut into big chunks

4 oz. onion, sliced

1 jalapeno, seeded and slivered (will not be hot in the final dish)

2 cloves garlic, minced

1/2 tsp. black pepper (a key flavor in this recipe yet too too hot)

1/8 tsp. cayenne pepper (final dish was NOT hot)

1 tsp. fenugreek seed, ground

Dash salt

¼ tsp. my Garam Masala

Dash turmeric (1-2 shakes from a shaker)

3/4 c. heavy cream

½ c. chicken broth (I use homemade)

2 oz. cashew nut halves  (I used raw, but you can toast if you prefer)

3 Roma tomatoes, cut in chunks

1/8 tsp. xanthan gum (optional, if you want it thicker)

Garnish with a sprig of cilantro if you like

DIRECTIONS:   Melt coconut oil over high heat in a non-stick wok or skillet.  Add chicken and saute to brown on all sides.  Add onion and saute until it, too, begins to brown.  Add slivered jalapeno and garlic.  Add all spices, cream and chicken broth, nuts and tomatoes.  Lower heat to LOW and simmer for about 10-15 minutes or until flavors have had a chance to meld.  Serve alone or over steamed cauliflower rice.  For those not low-carbing at your table, I would offer a bowl of steamed basmati rice.

NUTRITIONAL INFO:    Makes 5 servings, each contains:  (does not include cauli-rice or basmati rice)

353 calories

19 g fat

9.40 g carbs, 1.48 g fiber, 8.92 g NET CARBS

34.4 g protein

457 mg sodium

Iranian Kubideh (ground meat kebabs)

 

Iranian Kubideh 2

When I was 10 years old, my family lived in Teheran, Iran.  Dad, USAF,  was  teaching their  then fledgling air force,  to fly F-86 jets.  Our motor pool driver, Reza, loved good food and sometimes would cook for us to show off his skills in the kitchen.  Kubideh was one of his favorites.  Although I don’t have his actual recipe (which he cooked simply as small meat patties), my creation evokes the flavor of his specialty.  The jalapeno is not traditional but I like it in these.  It does not make these spicy “hot”, just adds a nice flavor layer in my opinion.

These kubideh can be made with the more traditional lamb, but I prefer using ground beef.  Unless I can have mild Iranian lamb, which is highly unlikely now, I will not eat lamb in the States.  Just tastes awful to me.  When grilling your kubideh, you want them somewhere between the done stage between these two photos.  I like them as shown upper left; the hubs likes them as shown lower right.    The other skewers in the photo are some lamb kebabs we grilled to freeze for a future meal.  :)  This recipe is 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 cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

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

INGREDIENTS:

1 lb. ground beef or lamb (mine is 90% lean; omit bacon grease below if using fattier meat)

1 egg, beaten

¼ c. parsley

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

1 clove garlic, minced

1/8 tsp. ground cinnamon

¼ tsp. ground cumin

¼ tsp. black pepper

Optional:  ½ jalapeno, seeded and minced fine

Optional:  1 T. bacon grease if your meat is very lean

DIRECTIONS:   Soak wooden skewers for 20-30 minutes (if using).  This retards scorching of sticks during grilling.  Mix all ingredients well in a bowl with a fork or your hands like you would a meatloaf.     Dry off the skewers.  Form hot-dog like meat shapes on the wooden skewers, pressing the meat on tightly and as evenly as possible.   Set them on a platter as you form them. Prepare a hot charcoal fire.  Gently place the skewers of meat on your charcoal fire, disturbing the skewers as little as possible until the first side is lightly browned.  Carefully, with a large spatula, flip the skewers over.  If you use tongs, they are likely to tear up on you.  The voice of experience here.  Brown the second side of the kubideh.    Serve at once with a nice creamed spinach, a cucumber-tzatziki or sour cream mint salad or perhaps a quinoa side.  ENJOY!:)

NUTRITIONAL INFO:   Makes 4 kubideh, each contains:

371 calories

30.4 g fat

1.95 g carbs, 0.40 g fiber, 1.55 g NET CARBS

21.4 g protein

93 mg sodium (I prefer to add salt to meat at the table so as not to dry it out)

Ham-Spinach Alfredo Pizza

Ham-Spinach Alfredo PizzaI’m taking a lot of shortcuts in the kitchen these days dealing with back issues that make it difficult to stand for long periods of time.  So today’s lunch, a quick and simple pizza, was made with a Joseph’s Flax-Oat Bran Pita bread, at 4 net carbs per piece.  They make pretty good pizza crusts but I’d not used one for a crust in a pretty long time.  I forget how good they are.  Of course, making one of my own pizza crusts would be a few less carbs, but like I said, I’m taking short cuts these days.    This pizza was quite tasty, with just a hint of basil.  Fresh basil doesn’t agree with my stomach, so I can’t use more than 1 leaf in anything, but it was quite good here.   This pizza isn’t suitable until you get to the grains level of the Atkins carb reintroduction ladder.

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

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

INGREDIENTS:  

1   Joseph’s Flax Meal and Oat Bran Pita bread round

1 T. cream cheese, melted

1 oz. mozzarella cheese shreds

1 T. grated Parmesan cheese

¼ c. chopped spinach leaves

1 basil leaf, chopped

½ oz. red onion, sliced as thin as possible

1 oz. cured ham (I used ½ slice of Cure 81 ham)

DIRECTIONS:  Preheat oven to 350º.  Place pita on a baking sheet lined with silicone or parchment.  With the back of a spoon, smear the melted cream cheese onto the crust.  Sprinkle with Parmesan and most of the mozzarella shreds.  Evenly spread the spinach on top.  Then add the red onion and finally, the ham.  Sprinkle basil on top.   Finally sprinkle the rest of the mozzarella on top.  Pop into 350º oven for about 15 minutes to allow all the cheeses to melt and flavors to blend.   Serve at once.

NUTRITIONAL INFO:    Makes 1 pizza which contains:

277 calories

16.6 g fat

11.1 g carbs, 4.9 g fiber, 6.8 g  NET CARBS

23 g protein

985 mg sodium

 

 

Eggplant Parmigiana “Pizza”

Eggplant Crust Pepperoni PizzaThis tastes more like Eggplant Parmigiana than a pizza to me, but one never knows when one starts out creating.  I LOVE how the eggplant crust came together.  Just as crunchy as classically prepared Parmigiana.  Couldn’t even taste the pepperoni though.  Won’t bother or will put more next time.  What I do know is this was extremely filling and truly DELICIOUS!  I’m going to make Eggplant Parmigiana (this minus the pepperoni) more often from now on.  Pork rinds are just wonderful as a stand-in for breadcrumbs in Italian cooking.  If you keep some of the Lucini sauce in your freezer, it can be defrosted quickly int he microwave for such recipes.  Makes prep time a cinch!  This recipe is suitable for all phases of Atkins, Keto diets and Primal Blueprint.

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

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

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

INGREDIENTS:

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

1½ T. homemade mayonnaise

1½ oz. pork rinds (2 handfuls) crushed

Dash your favorite seasoning blend

Dash Italian spice blend (or oregano)

1½ oz. shredded mozzarella (about 5 Tbsp.)

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

½ oz. green bell pepper, sliced extremely thin

5 slices pepperoni, chopped a bit

2 T. Parmesan, grated

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

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

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

NUTRITIONAL INFO:   Makes 2 slices, each contains:

310 calories

23.1 g fat

7.0 g carbs, 3.1 g fiber, 3.9 g NET CARBS

18.9 g protein

700 mg sodium

Pork Chops with Roasted Poblano Gravy

Pork Chops in Poblano GravyI picked up a couple of medium-size poblano peppers at the store yesterday as I wanted to make a creamy sauce for some pretty pork chops.  I added a mashed avocado to my sauce, which added nutrients, but absolutely no flavor whatsoever and I will not add it in future.  Waste of a good avocado in my opinion. 😉

This recipe was quite tasty if you like the taste of poblanos.  As a rule, these peppers are not spicy hot, especially when you roast them as I did for this recipe.  Although there are the occasional hot ones out there.  However, that has only happened to me one time in 45+ years of cooking with them.

This recipe is suitable for all phases of Atkins, Keto diets and Primal followers.  Use coconut milk instead of the cream for Paleo dining.

Variation:  Substitute 2 portions of seared boneless chicken breast or chicken thighs for the pork.

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

DISCLAIMER: I do not accept payment for book promotions. I do so because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

2  medium poblano peppers, stemmed and seeded, cut into halves

2   pork chops (mine were 7-oz bone-in)

1-2 tsp. bacon grease

1 clove garlic, minced

¼ c. chopped cilantro

½ c. heavy cream

½ c. chicken broth (I use homemade)

Dash each salt and black pepper

DIRECTIONS:  In a skillet, melt the bacon grease and cook the pork chops until brown on both sides and thoroughly done.  Remove to a platter for now.

Preheat oven to 375º.  Stem, seed and cut pepper into halves lengthwise.  Place cut side down on a baking pan and roast for about 20 minutes.  Peel as much of the papery skin off as you can get off. Cut into ¼” strips and set aside.

In the skillet you seared the meat in, add the garlic, pepper, cilantro, salt, pepper and saute over medium heat for a few minutes.  Add the chicken broth and reduce heat to medium-low.  Add cream and simmer for 5 minutes.  Replace chops on top and allow them to reheat on low fire.  Serve with half the gravy dipped over each chop.  ENJOY!

NUTRITIONAL INFO:   Makes 2 adult servings, each contains:

552 calories

39.3 g fat

5.40 g carbs, 1.30 g fiber, 4.10 g NET CARBS

41.7 g protein

239 mg sodium

 

Chicken Sofrito

Click to enlarge

This delightful dish, which uses sofrito, a Puerto Rican/Spanish  condiment, goes together in about 30 minutes start to finish if your sofrito mixture is already made up.  My kind of dinner.  Just sear the chicken, the bacon, layer it all and pop in the oven for 15-20 minutes.  Very easy; very tasty!  This dish is not suitable for Paleo due to the cheese.  This is acceptable for all phases of Atkins and Keto diets.

Many more easy to prepare dishes like this can be seen in Low Carbing Among Friends, the latest cookbooks by Jennifer Eloff, a cooking icon in the low-carb community.  She and several other talented chefs (including George Stella!) have collaborated to bring you a wonderful collection of recipes you’ll want to add to your cookbook library.  Order yours today at Amazon or here.

DISCLAIMER:  By personal choice, I receive no remuneration from this promotion or the inclusion of my recipes therein.  I promote them because they are simply GREAT cookbooks!

INGREDIENTS:

2   5-oz. boneless, skinless chicken breasts

1 tsp. olive oil

1 tsp. butter

2 slices bacon, chopped (I used thick slices)

2 oz. Monterrey Jack Cheese, grated

2 T.  sofrito:  https://buttoni.wordpress.com/2013/05/21/sofrito/

DIRECTIONS:  Preheat oven to 350º.  Slice breasts laterally not quite cutting in two.  Lay them out flat and pound a bit with a meat cleaver or rolling pin so they are thinner, to speed up cooking. Heat olive oil and butter in a skillet over high heat. Sear meat on both sides.  When nearly done, push chicken to the side of the skillet and add chopped bacon.  Let it brown, stirring as it cooks.  When both are fully done, turn off heat.  Carefully place evenly 1 oz. cheese on each breast.  Top each evenly with half the bacon.  Finally, evenly dot 1 T. prepared sofrito on top of each serving. Pop skillet into preheated oven for about 20 minutes or until cheese is melted.    Serve with a nice guacamole salad or sides of your choice.

NUTRITIONAL INFO:  Makes 2 servings, each contains:

367 calories

23.5 g  fat

1.15 g  carbs, 0.25 g fiber, 0.9 g  NET CARBS

36 g  protein

770 mg sodium

Turkey & Sausage Dressing Casserole

Turkey & Dressing CasseroleI went rummaging in my freezer for an easy dinner last night and found a turkey thigh and drumstick, some leftover Christmas stuffing.  I had forgotten the turkey was even in there.  Decided to turn it into a casserole of some sort.  I grabbed a small bag of frozen green beans and this is what I came up with.  It reminds me of green bean casserole, so I decided to bake off a pan full of onion rings, knowing the rest wouldn’t go to waste as the hubs loves them for a snack.  The final dish came out really tasty! I’ll have to remember this recipe next Christmas for my leftovers.  This recipe is not suitable for Atkins Induction.

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

DISCLAIMER: I do not accept payment for book promotions. I do so because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

4 oz. bulk pork breakfast sausage

3 c. turkey meat, diced large

2½ c. leftover Cornbread Stuffing

6 oz. thawed frozen green beans (or pre-cooked fresh, cut)

½ recipe Jennifer Eloff’s blender Cream of Mushroom Soup (scroll down page)

1 serving (2 oz) my Spicy Oven-Fried Onion Rings

DIRECTIONS: Preheat oven to 450º.  Slice the onion for the onion rings REAL thin.  Separate the rings in a bowl and add the homemade mayo.   Stir to coat well.  Crush the pork rinds in your food processor or a plastic bag, season and add the onion rings, a few at a time, to coat.  Place on a parchment-lined metal baking sheet and bake until they are browned, or about 15 minutes.  Remove and cool.  Set aside while you cook the casserole mixture.  Lower oven to 350º.

Brown the sausage over medium-high heat just until pink is gone.  Add turkey and saute a few minutes.  Add the green beans and crumbled up stuffing.  Turn off fire.

Make the soup in your blender as instructed in the linked recipe.  Save half for some other use, as you only need half the recipe for this casserole.  Stir half the soup mixture into the skillet until it has moistened all ingredients. You can transfer to a baking casserole if you prefer, or bake it right in the skillet you sauteed the mixture in. Top with ¼ of the onion rings (more if you like).  Pop casserole into 350º oven for about 20 minutes or until golden on top and the flavors have co-mingled.

NUTRITIONAL INFO:    Makes 6 servings, each contains:

396 calories

28.6 g fat

7.16 g carbs, 2.43 g fiber, 4.73 g NET CARBS

28.2 mg protein

569 mg sodium

 

Meatballs & Smoked Gouda on Zucchini Noodles

Meatballs & Smoked Gouda

More sauce added AFTER photo was taken

Not your usual meatball dish, but man, was this ever good!   I used just enough Smoked Gouda to be a subtle background taste, but you can add more if you prefer.  This recipe makes 24 meatballs and I found 4 per serving filled us right up, in fact 3 filled me up and I put one back into the pot.  I have another meal or two leftover for my freezer!  :)  This recipe is suitable for all phases of Atkins (but omit wine if still in Induction) and Keto diets if the carbs will fit into your day.

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

DISCLAIMER: I do not accept payment for book promotions. I do so because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

MEATBALL INGREDIENTS:

1 lb. lean ground beef

2 links Italian sausage, casings removed

2 eggs, beaten

1 slice my Flax-Whey Protein Bread (or low-carb bread equivalent)

¼ tsp. garlic powder or granulated garlic

1/8 tsp. onion powder

¼ chopped parsley

¼ tsp. coarse black pepper

2 T. grated Parmesan cheese

SAUCE INGREDIENTS:

1½ c. chicken broth

3/4 c. dry white wine (omit if still in Induction)

8 mushrooms, sliced

1 oz. red bell pepper, diced

Dash black pepper

1/8 tsp. xanthan gum or favorite thickener

3 oz. Smoked Gouda cheese, shredded

5   4″-5″ zucchini (makes about 6 cups “noodles”)

DIRECTIONS:  Mix all meat ingredients in a bowl using a fork or your hands.  Form twenty-four 1-1½” meatballs.  Heat non-stick skillet over medium heat (high will cause them to stick badly, but adjust heat as your stove requires).  If your beef is very lean, oil the skillet a bit.  Not necessary if meat is 20%-30% fat.  Brown meatballs on all sides, handling them very gently with tongs as you turn and brown them. Remove balls to a paper plate or platter.  Add mushrooms and brown just a bit over medium heat until no longer opaque.  Add red bell pepper and wine to skillet and scrape free the brown bits stuck to the pan.  This is what makes your gravy taste so good.  Add chicken broth, dash pepper.  Dust the xanthan gum over the sauce and stir to blend.  Lower heat to lowest setting.

Heat a second skillet over medium heat for cooking your zucchini noodles (yes, you’ll have to juggle both skillets here.  Keep an eye on the sauce, stirring a time or two as it thickens).  Add just a splash of oil to coat the noodle pan.  Add zoodles and stir gently to begin cooking and stir-saute just until they lose their opaqueness and begin to soften.  Remove from fire for plating.

Dip up about 3/4-1 cup zoodles onto each plate.  Top with a light sprinkle of Smoked Gouda shreds so it will begin melting.  Place 4 meatballs on top.  Spoon on about 1/6 of the sauce (1 nice cooking spoon worth) over each serving.  Sprinkle with a bit more of the Gouda to garnish.  Serve at once & ENJOY!

NUTRITIONAL INFO:   Makes 6 servings, each contains: (I only cooked 2 servings of noodles for us and we ate 2 servings.  Froze the remainder of the meatballs and sauce for two future easy meals.)

451 calories

29 g  fat

11.13 g carbs, 3.76 g fiber, 8.37 g NET CARBS

34.3 g  protein

863 mg sodium

Italian Spinach Casserole

Italian Spinach Casserole

Italian Spinach Casserole

This casserole comes out scrumptious every time!  The night I created it, I just kept throwing more stuff onto the browned ground beef and the end result got a fantastic reaction from both me and my husband.  Very much like lasagna.  The leftovers freeze nicely, too!

The key to throwing something like this together easily is having the homemade spaghetti sauce at the ready in your freezer.  I try to keep a big batch frozen in smaller portions for just such purposes.  My own homemade meaty spaghetti sauce is what I used for this tonight.  Just made a 5X batch this week, in fact.

Because of the ricotta cheese, this recipe is not suitable until you get to the “more dairy” level of the Atkins OWL ladder.    There’s way too much cheese in this for Paleo folks, but Primal followers might like to try it on for size.

My spaghetti sauce has ground meat in it, so if substituting a sauce without meat, you will want to increase the meat called for by another ½ pound or your dish won’t be quite as good, in my opinion.    Get a load of the nutritional info for this recipe!  A very nutritious meal indeed. It was sooooooo good I’ll be making this one again and again! :)

Many more tasty Italian cuisine recipes can be yours with your very own set of Jennifer Eloff’s fast-selling cookbooks LOW CARBING AMONG FRIENDS.  Check out the link to see a sampling of many of the recipes contributed by Jennifer and several other very talented low-carb cooks, including George Stella, well-known in the low-carb community.  Order yours today at Amazon or here:  http://amongfriends.us/order.php

DISCLAIMER:  I do not receive remuneration for this promotion nor for the inclusion of my recipes therein.  I do so simply because I think they are FANTASTIC cookbooks you would be happy to have in your low-carb arsenal.

INGREDIENTS:

1 lb. 90% lean ground beef

2 c. my meaty spaghetti sauce (https://buttoni.wordpress.com/2009/08/13/peggys-spaghetti-sauce/)

12 oz. frozen spinach, thawed, drained and squeezed out all moisture

1   6.5-oz can sliced mushrooms, drained

12 black olives, sliced

½ tsp. fennel seed, crushed

¼ c. Parmesan cheese

2 c. mozzarella cheese, grated

½ c. ricotta cheese

4 black olives sliced for top garnish

4 leaves fresh basil, chopped

VARIATION:  Use 1# Italian Sausage for the ground beef in this recipe.

DIRECTIONS:  Preheat oven to 350º.  Brown the meat in a non-stick skillet.  Sprinkle evenly into a 8″x12″ greased casserole dish.  Crumble the well drained and squeezed spinach evenly over the top of the meat.  Sprinkle with all the Parmesan cheese.  Next spread the mushrooms and olive slices evenly over the mixture.  Now spread the spaghetti sauce over all without disturbing the lower layers too much.  Sprinkle with the crushed fennel seed and chopped basil leaves.  Dot the surface intermittently with the ricotta cheese and sprinkle the mozzarella evenly over the top of the casserole.  Garnish the surface with the 4 sliced olives.  Cover with foil and bake at 350º for 30 minutes.  Uncover and bake for about 30 more minutes or until bubbly all over.  Allow to cool 5-6 minutes before attempting to dip it up or the servings won’t be so pretty.  It’ll still taste good, however.  Serve with a nice green salad and your favorite low-carb garlic bread.

NUTRITIONAL INFO:  Makes 6 servings, each contains:

530 calories

36.6 g  fat

12.77 g  carbs, 4.03 g  fiber, 8.74 g  NET CARBS

38.33 g  protein

500 mg sodium

Indian Oven-Fried Fish

Indian Oven-Fried Fish

Most of my readers know I’m very fond of Indian food. This tasty, crunchy approach to preparing fish for dinner would do justice to any Indian sides.  I added any leftover mayo mixture to my creamed spinach and it was delicious!  Any mild fish will do for this recipe.   If you don’t want to make up the homemade mayo for this, just use your regular mayo.  It is thicker, so it may take more of it.  You need total coverage!  This fish is delicious and is suitable for all phases of Atkins, Keto diets, Primal and Paleo as well. :)

Many more delicious low-carb recipes can be at your fingertips with a set of Jennifer Eloff’s latest cookbooks Low Carbing Among Friends.   She and other talented chefs have collaborated to bring you an extensive collections of tasty delights you’d be proud to serve family and friends.  Order yours TODAY at Amazon or this link:  http://amongfriends.us/order.php

Disclaimer:  By personal preference, I do not receive pay for this book promotion nor for the inclusion of my recipes therein.  I do so because I think you will want to add the tasty kitchen creations of such a talented group of low-carb chefs to your low-carb menus.

INGREDIENTS:

4 T. homemade mayo

2 oz. onion

2 cloves garlic

1 large jalapeno, seeded & diced

1 tsp. ginger root, minced

1 tsp. Garam Masala Spice Blend (I make it at home)

¼-½ tsp. turmeric

1/8-¼ tsp. ground cayenne pepper

14 oz. mild boneless fish (I used Swai filets)

2 oz. pork skins, crushed finely

DIRECTIONS: Preheat oven to 450º.  Line a baking sheet with parchment or lightly oil the pan.  DO NOT USE A SILICONE PAN LINER OR THESE WILL NOT BROWN/CRISP PROPERLY.  Been there; done that.

Crush pork rinds, place in shallow bowl and add all spices.  Stir to mix well.  Set aside.  In your food processor or blender, puree the mayo, onion, garlic, jalapeno and ginger until they form a thick paste.  Open and scrape down sides of the bowl several times if needed. If you like things real spicy, you might want to use the full ¼ tsp. cayenne.  I used 1/8 and my filets didn’t come out very spicy.

Most important step here:  Pat surfaces of fish dry with a paper towels! Then brush each fish filet on both sides with the mayo-onion mixture, getting 100% coverage.  There doesn’t have to be a LOT of mayo, but the entire surface must be moistened with it for the crunchy coating to adhere.  If you substitute a commercial mayo, you will have more difficulty getting good coverage, as it is so thick.  Add more mayo if needed for coverage.

Holding the filets up (one at a time) by the tips, between your index finger and thumb in one hand, and with your other hand, spoon the seasoned coating over one of the filets on both sides. I find if you just dip them into a plate full of the coating, you will run out of coating.  Lay coated filet on parchment-lined pan.  Repeat for second filet. Place in hot 450º oven.  Bake for about 20 minutes or until crispy on top. There’s actually no need to turn the filets over during cooking as the bottoms usually brown enough without flipping.

NUTRITIONAL INFO: Makes 2 servings, each contains:

491 calories

27 g  fat

4.55 g  carbs, 0.90 g  fiber, 3.55 g  NET CARBS

53.8 g  protein

690 mg. sodium  (from the pork rinds)

Sausage-Stuffed Portobello Mushrooms

IMG_5059An absolutely delicious and nutritious meal that can be ready in about 30 minutes.  A quick veggie saute followed by a quick bake and you’re eating like a king!  This recipe can be enjoyed in all phases of Atkins but those still in Induction should leave out the hemp hearts, as they are a seed.  They are not essential to the flavor palette, but they are low in carbs and add much nutrition, so I like to use them wherever I can.  This recipe is suitable for Keto and Primal diets but not Paleo due to the dairy.  Increase 1 mushroom per person and other ingredients for larger family/group.

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

DISCLAIMER: I do not accept payment for book promotions. I do so because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS: 

2   4-oz portobello mushrooms

1 T. unsalted butter or bacon grease

2 oz. onion

2 oz. red bell pepper

1½ links Italian sausage, casings removed

2 T. hemp hearts (omit if still on Induction)

¼ c. parsley, chopped

1 oz. cream cheese

2 oz. shredded mozzarella

Dash black pepper

DIRECTIONS:  With a teaspoon, carefully remove the gills from the inside of the mushrooms.  Brush or rub outer surface with a bit of olive.  Set them on a baking dish.  Chop parsley and remove and discard sausage casings.

Preheat oven to 350º.  Melt butter or bacon grease in a  non-stick skillet over medium-high heat.  Add onion and bell pepper. Saute until it begins to soften.  Add crumbled sausage and saute until no longer pink.  Stir in parsley and dash of pepper.  Add cream cheese and stir to evenly distribute as it melts.  Add 2/3 of the mozzarella and stir well.  Turn off heat.  Fill each mushroom with half the mixture.  Top with remaining 1/3 mozzarella.  Bake at 350º for around 20 minutes.

NUTRITIONAL INFO:    Makes 2 servings, each contains:

517 calories

43 g  fat

9.7 g carbs, 2.4 g fiber, 7.3 g  NET CARBS

25.4 g protein

809 mg sodium

Sour Cream & Chive Chicken

Sou Cream & Chive Chicken

Tonight I was craving something creamy for the leftover grilled chicken breast I found in the freezer.  My first thought was sour cream enchiladas, but woe is me, no green chilis in the house.  Then my thoughts turned to sour cream and chives and BINGO!  This came out quite delicious!!  Since I’m still having back issues, I didn’t use the homemade Corn Tortillas I would have preferred to use.  Taking alll kinds of short cuts in the kitchen these days.  I feel certain the corn tortillas would have been better. But I did have some Mission low-carb flour tortillas in the fridge and took the easy way out tonight.

Only change I will make next time, I drained my mushrooms off this time.  This dish is real rich and creamy with dairy, but I will not drain them next time, as I would like it a little more moisture.  I am writing the recipe accordingly so yours will come out just perfect!   My husband said this is definitely a keeper!  I think so, too!  It was so yummy!

NOTE:  I used real onion chives from the garden in this recipe.  Green onion, if subbed in, will have quite a different flavor…..more intense.  Your call.   This recipe is not suitable for Induction.  I would recommend waiting until you are close to goal weight if using the higher carb flour tortillas as the carbs nearly DOUBLE with the flour tortillas (probably around 7-8 carbs per serving).  If using my homemade corn tortillas, you can enjoy this tasty recipe in Phase 2 Atkins as soon as you reach the grains level of the carb re-introduction ladder. :)

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  large grilled chicken breast (11 oz. deboned meat), skin on, cut into small pieces

5  my homemade Corn Tortillas , cut to 1″x¼” strips

3 oz. cream cheese, softened

3/4 c. sour cream

Dash salt and black pepper

1  4-oz can sliced mushrooms, with juice (if using fresh mushrooms, add 1/4 c. cream to recipe)

1/3 c. fresh chives, chopped  (or green onion)

1 c. shredded Monterrey Jack cheese (or mozzarella)

DIRECTIONS: Cut up chicken meat (leave skin on) and lay evenly in the bottom of a lightly oiled medium casserole dish.  Preheat oven to 350º.  In a medium bowl, soften cream cheese and stir until creamy smooth.  Stir in the sour cream, chives and mushroom juice.   Add salt and pepper and stir again.  Spread the sour cream mixture over the chicken evenly.  Sprinkle the cut up tortillas on top next.  Layer the mushroom slices evenly next.  Top with shredded cheese.

Lightly cover with foil and bake at 350º for about 30 minutes, removing the foil the last 5-10 minutes so any tortilla pieces peeking out will lightly brown and crisp up.  Serve with your favorite green vegetable or salad.

NUTRITIONAL INFO:  Makes 6 servings, each contains:  (using my homemade corn tortillas)

383 calories

29.5 g fat

5.83 g carbs, 1.48 g fiber, 4.35 g NET CARBS

24.5 g protein

5.84 g sodium

 

Chicken Rochambeau

Click to enlarge

I have some leftover baked chicken breasts as well as a bit of leftover beef gravy so I’m having this delicious dish for dinner tonight.  Many, many years ago I ordered this dish in the New Orleans French Quarter.  I think it was at Brennan’s or Antoine’s. but honestly can’t remember which one.  It’s many flavor layers have lingered in my memory.  To this day, I put it up there with some of the very best chicken dishes I’ve ever eaten.  The entrée consisted of a tender, seared chicken breast resting atop a rich brown mushroom-wine reduction sauce.  The pièce de résistance was then topped with a delicious sauce bernaise.  The marriage of these two sauces, to my complete surprise, was simply amazing!

You have to do a little bit of a juggling act at the stove, as you have several pans going all at the same time.  I’ve streamlined the directions as much as possible.  The end result of your labors is well worth it!!  Trust me on this one.  As I don’t want my sides to have conflicting flavors that will compete with this delicate flavor synergy, I would recommend fairly simple vegetable to pair with this, perhaps a simple mashed cauliflower or something like sauteed carrots or squash, as shown.  You don’t want a lot of busy flavors in your sides, is my drift. :)

This dish is not suitable for Induction due to the bit of wine in the brown sauce.  You could omit the wine and have the dish, however.  Won’t be quite as good, but pretty good.  This dish is suitable for Paleo-Primal if you leave out the wine and use clarified butter).  Although this dish is higher in calories than most of my recipes due to the sauces.  Use a little less of the two sauces if you must lower calories also.

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

DISCLAIMER: I do not accept payment for this book promotion 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:

2   5-oz skinless, boneless chicken breasts

1 T. unsalted butter

1 tsp. olive oil

1 c. rich brown gravy (I used leftover gravy from a stewed beef roast)

¼ c. chopped parsley

¼ c. red wine (burgundy or claret are good choices, but any red will do)

Dash salt and black pepper

4 oz. canned mushrooms, drained (or butter-sauteed fresh if you have them on hand)

½ c. Bernaise Sauce

DIRECTIONS:  Make your Bernaise sauce per that recipe’s instructions and set on rear stove burner that is turned off.  If it gets thick while waiting to do remaining steps, add a bit more butter and warm it up slightly on lowest heat possible, whisking constantly.  You will have about ½ c. of the Bernaise sauce leftover, but it’s great warmed up with a bit more butter the next day to smooth it out.  It’s simply wonderful over scrambled eggs or to complement a grilled steak!

Butterfly the chicken breasts with a sharp knife. Heat butter and oil in non-stick skillet on high heat and saute chicken until golden on each side and thoroughly done (about 5-6 minutes on a side).    While those are browning, in another non-stick skillet, add beef gravy, red wine, parsley, salt and pepper and the drained mushrooms.  Bring to light boil and then lower heat and simmer to reduce just a bit while you get the plates for plating.

To plate, spoon about 1/2 c. of the brown mushroom sauce in a tidy puddle on the center of the plate.  Set a chicken breast on top.  Spoon about ¼ c. Bernaise sauce on the top right down the center.  Serve with your favorite side dishes.

NUTRITIONAL INFO:  Makes 2 servings, each contains:

786 calories

55.7 g  fat

5.3 g  carbs, 1.3 g  fiber, 4 g  NET CARBS

46.7 g  protein

Greek Souvlaki and Grilled Vegetables

Greek Souvlaki and Grilled Vegetables

I love Middle Eastern food and so much of it is Atkins friendly! I’ve been making this for years and thought I’d share with my low-carbing friends.  This dish is suitable for Induction, too!  By the way, this marinade is surprisingly good on chicken and fish, too!  This is suitable for all phases of Atkins, Keto diets and Paleo-Primal as well.

You can have many more delicious low-carb diinner recipes like this with your very own copy of the best-selling cookbook series LOW CARBING AMONG FRIENDS, by Jennifer Eloff and other well-known low-carb kitchen gurus.  Click the link to see a sampling of what’s in store in these books.  They are available individually or as a set; in regular or coil binding.  You can get hours at Amazon or direct here.

DISCLAIMER:  By personal choice, I do not accept any compensated for this promotion nor the inclusion of my recipes in these cookbooks.  I promote them because I know a good thing when I see it!  You’ll definitely want to add these cookbooks to your low-carb menu-planning arsenal!

INGREDIENTS:

12 oz. trimmed pork, steak or lamb, cut into 1½” cubes
4 oz. red bell pepper in 1½” pieces
4 oz. green bell pepper in 1½” pieces
2 small onions (1½” diameter or less)
8 oz. yellow squash(1½” thick slices)

MARINADE:

3 T. extra virgin olive oil
juice of 1/2 lemon (about 1/2 T.)
1 T. white vinegar
2 small cloves minced garlic
1 tsp. dried oregano
2 small crushed bay leaves

Marinate meat in fridge in plastic bag/container 4-5 hours in the marinade. Stir occasionally or hand manipulate the bag to coat all pieces well. When ready to cook meal, parboil peppers 1 minute, squash 2-3 minutes, onions 3-4 minutes. Lift each type veggie out of water at appropriate number of minutes. I find veggies won’t get done as fast as the meat does if not parboiled.

For better cooking control, we like to skewer veggies on their own skewers. Baste veggies in 1 T. more EVOO and a pinch of oregano or 1/4 tsp. Cavender’s No-Salt Greek Seasoning.

Now skewer meat on 5 long skewers.  Pieces can be pretty close together on the skewers. Grill over hot charcoal fire for approximately 10-12 minutes on a side, positioned VERY close to coals.  Voila! Dinner for three. If you have enough skewers (this amount takes 5 long skewers), this is a real easy company dinner served with a Middle Eastern cucumber, sour cream, mint salad.

NUTRITIONAL INFORMATION:  Makes 3 servings, each contains:

492.7 calories

35.43 g. fat

10.7 g. carbs, 2.93 g. fiber, 7.77 NET CARBS

33.1 g. protein

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

 

Indian Beef with Mint "Kheema Matar"

Indian Beef with Mint “Kheema Matar”

This dish can be made with either ground lamb or ground beef and is equally good with both.  It is traditionally cooked with peas and served atop steamed basmati rice.  But I found it just as good with small cut frozen green bean pieces.  On a low-carb regimen, I serve mine over a bed of stir-fried shredded cabbage, which I found even tastier than over rice, actually!    It’s not bad on cauli-rice either, but I like the cabbage better.  The nutritional info below does not include the cabbage.  My husband and I found my first attempt at Kheema Matar, which we have often had at Indian restaurants, to be pretty darn good!  It has rapidly moved into my quick and easy recipes category.

For those who shy away from Indian food because it is too spicy for you, let me say up front I don’t like real hot food, so you will NOT find an excessively hot recipe on this blog.  This dish is just not spicy hot pepper; it is spicy with spice flavor layers.  Big difference.  So give this a try.  And if you insist, leave out the cayenne.  The flavor of the ½ jalapeno is essential, so don’t leave that out.  Half a jalapeno isn’t very much………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 the cookbooks! Order your 5-volume set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

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

INGREDIENTS:

1 lb. ground beef or lamb

1 T. oil (light olive or coconut)

1 medium onion, chopped

1 clove minced garlic

½ tsp. minced ginger

¼ tsp. cayenne pepper (just a dash, for mildest version)

½ tsp. turmeric

1 tsp. ground coriander

¼ tsp. salt

2 plum tomatoes, finely chopped

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

1 carrot, cut into small dice

2 T. chopped cilantro

2 T. chopped fresh mint (I use spearmint)

½ jalapeno, seeded and finely chopped (essential ingredient)

1½ tsp. my Garam Masala

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

NUTRITIONAL INFO: Serves 4, each serving contains: (not including cabbage or cauliflower base)

187 calories

23.8 g  fat

7.55 g carbs, 2.38 g fiber, 5.17 NET CARBS

23.8 g  protein

620 mg sodium

Ribeye Steak in Tequila Cream

Taken stove-top, which has yellowish lighting

Taken stove-top, which has yellowish lighting

I’ve never cooked with tequila before, but I like margaritas, so I thought it was high time I give it a whirl.  This rib steak, which I was originally just going to butter sear tonight, transformed in my skillet into a delicious, saucy dinner my husband and I just loved!  I served this with steamed cauliflower and fresh green beans.  Omit the tequila if still in the initial Inducation phase of Atkins.  Suitable for all other phases of Atkins and Keto diets.

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

Taken in normal lighting

In normal lighting (truer sauce color)  :)

INGREDIENTS:

16 oz. rib-eye steak, cut into three portions (or other tender cut of beef)

1 clove garlic

3 T. unsalted butter

2 T. canned green chiles, undrained

1 c. rich beef broth

1/3 c. heavy cream

Dash each salt and coarse black pepper

1 oz. tequila (I used Hornitos)

¼ c. chopped cilantro

DIRECTIONS:   Mince garlic and rub both sides of the meat with it.  Melt the butter in a large, non-stick skillet.  Sear the steaks on both sides until done to your liking.  Add all remaining ingredients except cilantro.  Remember to omit the tequila if still in Induction.  Reduce to low heat and simmer about 5-7 minutes for flavors to blend. Add cilantro and simmer 1 minute longer.  Remove meat to temporary plate.  Pour sauce into a serving platter.  Place meat on top and serve at once.

NUTRITIONAL INFO:   Makes 3 servings, each contains:

443 calories

34 g  fat

1.13 g  carbs, 0.4 g fiber, 1.9 g  NET CARBS

48.1 g protein

443 mg sodium

 

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 accept payment for this book promotion nor for the inclusion of my recipes therein.  I do so merely because these 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 (omit if you use flax meal or pork rinds for your filler)

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