Spinach Mayonado (with optional Sausage Meatballs)

Spinach Mayonado (optional meatballs)

This is essentially a creamed spinach dish, but with a very special cream indeed.  I decided to not stir it altogether as that does not photograph so prettily.  The flavor of this creamy spinach dish will blow you away.  It’s sinfully rich and ever so good!  So good, in fact, I lick every bit of the sauce off the spoon and food processor bowl.  Seriously good eats.

Of course, you can always stir the sauce right into the spinach. It certainly ends up mixed on my plate while eating it.  🙂  To be quite honest, ANY meat, seared chicken breast strips, beef or pork meatballs or smoked sausage would be good alongside (or on top as shown) this extremely nutritious dish.

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

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

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

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

INGREDIENTS:

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

6 T. my Shawarma Homemade Mayonnaise

1 avocado

16 oz. bag of frozen, chopped spinach

Water to cover spinach

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

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

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

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

NUTRITIONAL INFO:  Makes 3 servings, each contains:

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

 

Jalapeno Meatloaf Burgers

jalapeno-meatloaf-burgers

I wanted a quick meal last night as I had been gardening most of the day and was tired.  I basically started with my meatloaf recipe (know it by heart) and added half of a  huge jalapeno.  Ate them on a Carb Smart Bun.  DEEEEEliscious!  Not quite the same as a meatloaf sandwich (without the tomato sauce topping), but super tasty!  Will do these again, that’s for sure!  These are not suitable until late in Phase 2 Atkins OWL unless you substitute a phase approved bread to sub in for the Joseph’s pita called for below.  These will fit a Keto diet if the carbs will fit your daily limits.

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

INGREDIENTS:

1 lb. lean ground beef (I used grass-fed with a stronger flavor)

8 oz. lean ground pork

1 oz. red bell pepper, chopped

½ large jalapeno, chopped fine (use the whole thing if you like “spicy” food)

2 oz. onion, chopped

1 large stalk celery, chopped fine

2 T. olive oil

½ c. parsley, chopped

¼ tsp. dried oregano

1/8 tsp. black pepper

1 Joseph’s Flax-Oat Fiber Pita, moistened with a little water and mushed up

2 large eggs

¼ c. grated Parmesan cheese

DIRECTIONS:  In a non-stick skillet, saute the celery, bell pepper and jalapeno in the olive oil.  When getting tender, add to a medium mixing bowl.  Add all remaining ingredients and stir well with a fork or use your hands to blend like a meatloaf.  Form into 6 patties and brown on both sides on a lightly oiled griddle until they firm up and no longer exude pink juices.  Serve on your favorite low-carb bun and ENJOY!

NUTRITIONAL INFO:   Makes 6 large burgers (we could only eat one!), each contains:

337 calories, 26 g fat, 3.08 g carbs, 1 g fiber, 2.10 g NET CARBS, 24.3 g protein, 190 mg sodium

Southwest Ham-n-Cheese Squash

Southwest Ham-n-Cheese Squash

Once again, the Queen of Leftovers creates a surprisingly delicious dish with a bit of “this and that” she has been staring at the last few days in the fridge.  One small piece of thick ham steak, half a spaghetti squash and an avocado getting way too ripe on my kitchen counter.  Just sounded like a Mexican meal in the making to me!  This creation sort of reminds me of Ham-Mac-and-Cheese.  But the generous handful of cilantro really takes it to a different flavor level.  For those that don’t like cilantro, just leave it out and sub in a little chili powder.  This dish will be nearly as good without it, I’m sure.

The Mexican Poinsettia stuck onto my guacamole was an afterthought, but I thought it came out very pretty!    I quartered 2 San Marzano tomatoes and 1 thin slice of jalapeno pepper for my flower.  This recipe is suitable for all phases of Atkins and other Ketogenic diets, but is not suitable for Primal-Paleo unless you sub in coconut cream for the cheeses (might also require a little chili powder to kill the coconut taste.).

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

INGREDIENTS:

1/2 of a medium, 7-8″ long spaghetti squash (about 1¾ c. threads)

2 tsp. bacon grease

2 oz. onion, chopped (I used red onion)

4 oz. chopped ham

¼ c. red bell pepper, chopped

½ c. chopped cilantro

2 oz. American Deluxe or cheddar cheese, shredded

2 oz. Monterrey Jack Cheese (I used 2 slices)

DIRECTIONS:  Preheat oven to 350º.  Place the half squash cut-side down in a dish with ½” water and microwave on HI for 13 minutes.  Fork the threads into a bowl and save the shell to stuff.  While it is cooking, Melt the bacon grease in a skillet and saute the onion until tender.  Add the ham and bell pepper and saute until they are done/tender respectively. Turn off fire and stir in the cilantro.  Add half the ham mixture to the bowl of squash and stir well.  Add the American or cheddar cheese shreds and stir again.  Spoon into the squash shell.  Top with the 2 slices of Jack cheese any way you want to arrange/cut and place it.  Top with the remainder of the ham mixture and pop into the 3350º oven just long enough to melt the Jack cheese, or about 15 minutes.  Remove and scoop half the squash contents onto each plate and serve with guacamole or a green salad.

NUTRITIONAL INFO:    Makes 2 servings, each contains:

399 calories, 26.5 g  fat, 14.45 g  carbs, 2.65 g  fiber, 11.80 g  NET CARBS, 26 g  protein, 1600 mg sodium (soak ham in water for 1 hour before frying to lower sodium)

Chipotle-Pork Soup

chiptle-pork-soupMan, to have so few ingredients, this soup was amazingly full-flavored!  DELICIOUS! The hubs is down in Georgetown today, so he won’t get to taste it until reheated tomorrow.  This is one of those foods that I just know is going to get even tastier upon re-heating.   I am out of Eden soy black beans, so I had to use pintos, which are much carbier.  So to lower the carb count shown below, use soy black beans with only 1 net carb per 1/2 cup rather than the pinto beans and you have a delicious, low carb soup.  The count isn’t terribly bad having used pintos, but I would have preferred to use soy black beans.    This soup is not suitable until you are farther along in your weight-loss journey.  Those still in Atkins Induction Phase need to omit the beans and add 1 c. more water, as I think you will find it too rich without the extra water).  Primal-Paleo followers will want to substitute chick peas or lentils for the beans.

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

INGREDIENTS:

10 oz. breakfast sausage

3 oz. onion, chopped

3/4 c. red bell pepper, chopped

3 c. homemade chicken broth

1 c. water

1 c. canned pinto beans, drained (can use soy black beans, chickpeas or lentils)

¼ c. cilantro, chopped (optional)

1   7-oz. can Herdez Salsa Verde  (or 1/2 c. mixture of tomatillos & mild, canned green chilies)

1 clove garlic, minced

1/3 tsp. each regular chili powder, mild Ancho chile powder and Guajillo chile powder)

Dash smoky, dried chipotle chile powder (the hottest of them all)

DIRECTIONS:  Brown sausage in medium soup pot over high heat until no longer pink.  Add onion and bell pepper.  Add chicken broth, cilantro, Herdez Salsa Verde, garlic, chile powders and beans.  When it all comes to a boil, reduce heat to a simmer and cook for about 15 minutes or until onions are tender and flavors have mellowed.  You Paleo-Primal folks will want to cook until lentils are done.  You will not need added salt in this recipe as the sausage and Herdez have plenty between the two (too much for my taste, in fact, but I’m a very light salt user.).  Serve and enjoy!

NUTRITIONAL INFO:    Makes 8 cups, each cup containing:

191 calories, 11.5 g fat, 7.36 g carbs, 1.91 g fiber, 5.45 g NET CARBS, 10.9 g protein, 589 mg sodium

Cheesy “Hash Browns”

Cheese

Shown with sausage added

We’ve all tasted and love that well-known hash brown casserole.  I certainly see no reason we low-carbing folks can’t still have it even though we can’t eat those real hash browns.  The only changes needed here were substituting cauliflower for the potatoes and a low-carb mushroom soup for commercial soup, thus making it OK for Induction.  This is also great with crumbled, cooked pork sausage on top!  I keep a double batch of this soup made up in my freezer all the time, frozen in plastic drink cups in 1 cup amounts.  It’s awfully convenient to just pop one out and defrost or put it right into the simmering pot.  Here’s my recipe with necessary low-carb changes.  This is Induction friendly, too!  Sometimes I add 1 lb. browned pork sausage to this and turn it into a main dish (as shown above)  No meat is calculated into the nutritional info below, however.  This is such a large recipe I cook a half recipe unless I have company.

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

INGREDIENTS:

1 c.  finely chopped green onion

1 c.  (4oz) grated cheddar cheese

2 T.  butter melted

1/4  tsp. pepper

1 head fresh cauliflower, cooked & chopped (or 3 10 oz. pkgs. frozen, thawed, drained, coarsely chopped)

1/2 c. sour cream

1 c.  Dottie’s Mushroom Soup for Recipes

OPTIONAL GARNISH:  sprinkle top with paprika before baking

DIRECTIONS:  Thaw the frozen (or cook the fresh) cauliflower & drain well.  Preheat oven to 350º.   If adding sausage, brown it in a skillet.  Mix first 7 ingredients in a bowl and stir in the sausage if using. Spray glass baking dish.  Pour mixture into greased dish and bake at 350º for 30 minutes or until bubbly and “hash browns” are tender but not reduced to mush.

NUTRITIONAL INFO:  Makes 9   1-cup servings, each has:  (does not include sausage)

190   calories, 15.94 g  fat, 7.36 g  carbs, 2.78 g  fiber, 4.58 NET CARBS, 6.28 g  protein

Zuppa Toscana

Creamy Italian Sausage Soup

This 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

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 (or other 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

 

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.  Use a plan suitable bread in the meatballs and omit cheese to make this Primal or Paleo suitable.

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

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

Calico Cabbage

Calico Sausage

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

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

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

INGREDIENTS:

4 c. cabbage, coarsely chopped

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

2 oz. red bell pepper, diced large

2 oz. green bell pepper, diced large

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

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

Dash coarse black pepper

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

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

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

 

 

Kielbasa with Cabbage & Kale

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

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

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

INGREDIENTS:

2  T. bacon grease

4 links your favorite smoked sausage, sliced ¼”

3 c. chopped green cabbage

2 c. chopped kale (larger stem parts removed)

2 oz. slivered sweet yellow onion

¼ tsp. coarse black pepper

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

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

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

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

Eggplant Parmigiana Slices

Eggplant Crust Pepperoni Pizza

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

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

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

INGREDIENTS:

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

1½ T. homemade mayonnaise

1½ oz. pork rinds (2 handfuls) crushed

Dash your favorite seasoning blend

Dash Italian spice blend (or oregano)

1½ oz. shredded mozzarella (about 5 Tbsp.)

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

½ oz. green bell pepper, sliced extremely thin

5 slices pepperoni, chopped a bit

2 T. Parmesan, grated

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

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

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

NUTRITIONAL INFO:   Makes 2 slices, each contains:

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

Brats with Purple Cabbage

 

Brats with Purple Cabbage

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

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

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

photocat

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

INGREDIENTS:

12 oz. beef brats (4 links)

1 T. + 1 tsp. bacon grease

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

3 oz. onion, slivered thin

½ tsp. caraway seed

¼ tsp. coarse black pepper

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

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

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

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

Spaghetti Squash with Italian Sausage

spaghetti-squash-with-italian-sausag

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

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

INGREDIENTS:

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

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

2 oz. onion, chopped

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

2 oz. cream cheese

½ tsp. dried oregano leaves

2 T. parsley, chopped

Dash each onion and garlic powder

1 c. shredded mozzarella cheese

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

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

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

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

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

Zucchini Pesto Quiche

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

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

INGREDIENTS: 

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

12 oz. zucchini, sliced

3 oz. onion, chopped

10 oz. pork sausage

2 T. olive oil

zucchini-pessto-quiche-close-up

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3 oz.  pesto or sundried tomato pesto sauce

6 oz. Monterrey Jack Cheese

Dash each salt and pepper

1 beaten egg

½ c. cream

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

NUTRITIONAL INFO:    Makes 6 servings, each contains:

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

Kielbasa and Cabbage Bake

kielbassa-cabbage

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

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

INGREDIENTS:

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

3 ox. slivered yellow onion

¼ c. my homemade Shawarma Mayo

¼ c. my Balsamic Vinaigrette (or Italian dressing)

6 c. green cabbage, chopped coarsely

1/8 tsp. coarse black pepper

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

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

NUTRITIONAL INFO:   Makes 4 servings, each contains:

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

Bacon-Shawarma Salad

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

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

INGREDIENTS:

6 oz. raw bacon, cut into 1/2″ pieces

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

1 small carrot, peeled and slivered with peeler

8 cherry tomatoes, sliced in halves

6 slices cucumber, sliced again into halves

4 T. my Shawarma Salad Dressing

3 T. hot bacon grease

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

NUTRITIONAL INFO:   Makes 4 salads, each contains approximately:

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

Triple Pork Rolls

triple-pork-rolls

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

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try. Several of my own creations appear in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or our direct order site: http://amongfriends.us/order.php.  DISCLAIMER: By personal choice, I do not accept payment for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

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

8 oz. ground pork

2 oz. Smoked Gouda cheese

4 thick slices of bacon

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

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

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

Chipotle Jicama Hash

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

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

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

Click to enlarge

Chipotle mayonnaise

INGREDIENTS: 

4 slices bacon, chopped coarsely

12 oz. jicama, peeled and diced small

4 oz. purple onion, chopped

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

4 T. my Chipotle Mayonnaise

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

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

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

Bacon-Wrapped Steak Logs

bacon-wrapped-steak-logs

My husband has been in the hospital the last few days for some tests.  Running back and forth, I’ve been eating pretty simply most nights.   I had thawed half a sirloin the morning he went in, and just HAD to cook it tonight.  So this quick, effortless dinner was what sounded good tonight.  Not what I had originally planned to do with the sirloin (cube and add to a leftover pot of chili), but this just sounded better for some reason.  So I thought I’d share this “recipe”, if you can call it that, with my readers.   This dish is suitable for all phases of Atkins, Keto diets, and Primal-Paleo as well.

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

Note:  I ate 3 of these with the guacamole shown, but I had not eaten all day long and was ravenous when I got away from the hospital today.  Probably most would only need two of these to fill up, especially if serving with a more substantial side veggie. 

INGREDIENTS:

1 lb. lean raw beef sirloin (or chuck or round steak)

3 oz. onion, sliced and separated into rings

8 slices low-sodium thick-slice bacon (I use Walmart’s ‘Great Value’)

2 T. bacon grease

DIRECTIONS:   Preheat oven to 375º.  After trimming all visible fat from the edges of the piece of meat, cut the lean muscle meat into 8 long strips.  Mine ended up being about 1/2″ wide and 4-5″ long, although all were not all perfectly equal in size/weight.  Life is not so perfect.  🙂

Melt 1 T. of the bacon grease in a pan over high heat.  Sear both sides of the meat quickly until they begin to brown.  Remove the pieces to a waiting plate.  In the same skillet, melt the remaining tablespoon bacon grease over medium to high heat.  Make 1 cut in each of the onion rings so they will be long, snake-like pieces when cooked.  Place the onions in the hot skillet of bacon grease and brown them, stirring often, until they begin to caramelize.  Turn off heat.

Working on a cutting board or counter, take 1 piece of meat, lay 1-2 long slices of onion on top and angle wrap the piece with bacon.  I did this by laying the meat on the board, topped with the onion pieces, and then started the bacon wrap at one end on top and slightly lifting the “log” with onion just enough to bring the bacon underneath the log.  Then I pulled the bacon around the top again, then underneath again and so on until the steak log was wrapped.  I did not secure the bacon with toothpicks, but you can if you prefer.  If you try to just roll the bacon on the outside of the meat, the onion will keep trying to fall off as you roll (which I discovered the hard way).  Place the wrapped log so the bacon end(s) are face down if possible, onto a waiting baking pan that is lightly oiled (or use parchment or a silicone sheet).    Repeat for the other 7 steak logs, placing them on the baking pan as well.  Pop into 370º oven for about 30 minutes, but watch them!  Ovens vary.  Yours may take 5 minutes less or 5 minutes more cook time.  Remove and serve with a nice guacamole salad as shown or your favorite veggie side.

NUTRITIONAL INFO:    Makes 8 steak logs, each contains:

145 calories, 8.72 g fat, 0.85 g carbs, 0.11 g fiber, 0.74 g NET CARBS, 15.22 g protein, 124 mg sodium

Bacon Boats

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

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

INGREDIENTS:

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

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

3 T. hemp hearts

4 medium green onions, chopped

1 large egg, beaten

1 cup Monterrey Jack Cheese

1/8 tsp. coarse black pepper

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

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

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

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

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

 

Pork & Chorizo Bake

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

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

INGREDIENTS:

1 lb. ground pork

3 oz. chorizo sausage

3 oz. onion, chopped

1 poblano pepper, cut in 3/4″ pieces

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

½ tsp. ground cumin

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

¼ c. chopped cilantro (optional)

16 pitted black olives (sliced or whole)

1 c. shredded colby-jack cheese

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

NUTRITIONAL INFO:   Makes 4 generous servings, each contains:

530 calories

43 g fat

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

29.2 g protein

558 mg sodium

Meatza Meatza® Breakfast Burrito

Meatza Meatza®Breakfast Burrito

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

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

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

INGREDIENTS:

2  oz. bulk pork breakfast sausage, formed into elongated shape

1  slice lean beef bacon

3 T. shredded Cheddar cheese

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

OPTIONAL:  Add an egg scrambles in 1 pat butter

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

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

NUTRITIONAL INFO:  Makes 1 burrito which contains:

327 calories (435 if scrambled egg added)

22 g. fat (31 if egg added)

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

17.6 g protein

792 mg sodium

Bacon “Risotto”

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

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

INGREDIENTS:

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

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

1 c. green onion, chopped

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

1 oz. cream cheese

3/4 c. shredded Parmesan Cheese

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

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

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

NUTRITIONAL INFO:    Makes 5 servings, each contains:

194 calories

14 g fat

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

10.8 g protein

426 mg sodium

 

Brats with Purple Cabbage

 

Brats with Purple Cabbage

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

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

IMG_5256

Still on the stove

VARIATION:  Substitute your favorite smoked sausage for the brats.  You can use green cabbage also, as it really doesn’t taste any different than the purple.

INGREDIENTS:

12 oz. beef brats (4 links)

1 T. + 1 tsp. bacon grease

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

3 oz. onion, slivered thin

½ tsp. caraway seed

¼ tsp. coarse black pepper

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

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

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

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

Beef & Bacon Stuffed Squash

Beef-Stuffed Spaghetti Squash

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

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

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

INGREDIENTS: 

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

2 slices thick bacon, chopped coarsely

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

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

2 large green onions, chopped

2 oz. (4 T.) cream cheese

¼ c. shredded mozzarella cheese

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

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

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

NUTRITIONAL INFO:   Makes 2 adult servings, each contains:

627 calories

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

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

46.2 g protein

1100 mg sodium

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

 

 

Zuppa Toscana

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

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

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

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

INGREDIENTS:

6 slices bacon, cut into 3/4″ bits

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

2 oz. onion, chopped

1 clove garlic, minced

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

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

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

3 large mushrooms, sliced or cut however you like

4 c. homemade chicken broth (32 oz.)

1 c. water

1 c. heavy cream

Dash black pepper

Dash crushed red pepper

3-4 drops Tobasco hot sauce

¼ tsp. dried oregano leaves

½ tsp. fennel seed, crushed

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

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

356 calories

30.5 g fat

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

15.6 g protein

865 mg sodium

 

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

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

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)

 

Pesto Mini Meatzas

0042

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

 

Spaghetti Squash Carbonara

Spaghetti Squash Carbonara

Spaghetti Squash Carbonara

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

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

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

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

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

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

INGREDIENTS:

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

1 c. chopped low-sodium bacon

2 oz. red onion, chopped coarsely

1 oz. red bell pepper (or any color)

1 clove garlic, minced

½ c. parsley

¼ c. heavy cream

1 egg yolk

¼ c. shredded Parmesan cheese

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

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

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

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

NUTRITIONAL INFO:   Makes 4 servings, each contains:

237 calories

25 g  fat

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

10.72 g  protein

867 mg sodium

 

Hotsie-Totsies

Hotsie-Tots

Another fun breakfast-on-the-go possibility and boy are they tasty!  Fun for the kiddoes, too!  These are suitable for Atkins Induction, Keto diets and Primal followers.  Omit the cheese if Paleo.

I used a Chicago Metalic dessert bar pan http://www.amazon.com/Purple-Silicone-Sponge-Finger-Bakeware/dp/B00AFRALOS, but other companies make them, too.  You can also use a muffin pan but naturally, end up with a muffin shape.

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

INGREDIENTS:

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

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

4 oz. smoked sausage, cut into 1″ chunks

½ c. shredded cheese (I used cheddar)

2 T. olive oil to oil pan

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

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

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

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

135 calories, 11.5 g  fat, 0.9 g  carbs, 0.04 g  fiber, 0.86 g  NET CARBS, 6.92 g  protein, 180 mg sodium

Lobster Andouille Jambalaya

Lobster Andouille Jambalaya

Lobster Andouille Jambalaya

This recipe came out beyond delicious and I really wasn’t expecting to like the cauli-rice with this.  To date, I’ve only used cauli-rice as a side dish and not in or underneath foods as shown above.  But this was just marvelous!  Andouille is Cajun smoked sausage.  I find it not terribly different from regular smoked sausage so that is a good substitute.

This recipe is a little higher in carbs than most of my entrees, due to all the veggies in it and the veggie underpinning, but they are so healthy and so needed for the right flavor here.  If you need to cut carbs a bit on Induction Phase, trim off a little of the andouille, breakfast sausage and a little of the red or green pepper (or eat smaller servings).

This recipe is suitable for all phases of Atkins, Keto diets and Primal-Paleo as well.  Shrimp can be substituted in this jambalaya but I would use more like 1/2 lb. of shrimp as it is milder in taste.

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

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

INGREDIENTS:

2 slices bacon, chopped (around 2-3 oz)

6 oz. Andouille sausage, sliced (or any smoked sausage)

3 oz. breakfast sausage, crumbled into large bits

3 oz. onion, chopped

1 oz. each red and green bell pepper (or all one color)

2 large stalks of celery chopped

4 oz. lobster tail meat, chopped coarsely (more if you want)

½ c. parsley, chopped

3 Roma tomatoes, diced large

1 tsp. my Seafood Spice Blend

Dash each thyme and black pepper (DO NOT SALT)

Few drops Tobasco or Sriracha sauce

1 large head worth of my cauliflower rice

DIRECTIONS:  Make the cauli-rice per that recipe’s instructions.  Set aside.  In a non-stick wok or large skillet over high heat, brown the bacon.  Add the andouille and crumbled pork sausage and cook until sausage is no longer pink.  Add the Holy Trinity, as Cajun cooks refer to the tree veggies they put in just about everything but ice cream:  celery, bell pepper and onion.  🙂

Saute until the veggies are tender.  Add the tomatoes  and just cook until they are softened a bit, stirring often.  Add the lobster, parsley and all spices and Tobasco. Simmer for about 5-10 minutes, stopping when the tomatoes are still discernible as such.  You don’t want to overcook this dish.  🙂 Arrange the cauli-rice on a serving platter and top with the seafood mixture and serve.  Goes nicely with a salad and your favorite low-carb bread.

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

250 calories

14 g  fat

13.4 g  carbs, 4.65 g  fiber, 9.7 g  NET CARBS

16.3 g  protein

479 mg sodium

Bacon Chipotle Lettuce Wraps

Bacon Chipotle Lettuce Wraps

Bacon Chipotle Lettuce Wraps

This quick lunch yesterday was delicious!  I’m sodium sensitive so I only used one thick slice of bacon on each lettuce wrap.  You might want to use two. 🙂  These are suitable for all phases of Atkins, Keto and Primal-Paleo 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 cooks to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

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

INGREDIENTS:

1 leaf romaine lettuce

.5 oz. red bell pepper, cut into strips

.5 oz. onion, cut into strips

.5 oz. poblano pepper, cut into strips

1 tsp. bacon grease

1 piece thick-sliced bacon (or 2 thin slices)

2 T. chipotle mayonnaise (see below)

CHIPOTLE MAYO:  2T. homemade mayonnaise + ½ chipotle pepper in adobo sauce, seeded and mashed well.  Puree or mash these two ingredients together with a fork until a smooth mixture is formed.

DIRECTIONS:  Cook the slice of bacon in a skillet over medium high heat.  Add the extra tsp. of bacon grease (if needed).  Add pepper and onion strips and sear/saute until they begin to soften and lightly brown.  Lift the peppers and onions onto the lettuce leaf.  Add the bacon.  Spread or squirt the chipotle mayo onto the “sammie”.  Pick up with your hands closing the lettuce leaf and chow down!

NUTRITIONAL INFO:   Makes 1 lettuce wrap which contains:

156 calories

13.21 g  fat

9.98 g  carbs, 6.01 g  fiber, 3.97 g  NET CARBS

9.7 g  protein

144 mg sodium

 

Chickpea, Collard & Sausage Soup

Collards and Chickpea Soup

Chickpea Collard & Sausage Soup

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

Chart excerpt courtesy of Harvard Medical School.  Full food chart here:

Left Column=glycemic index; Right Column-glycemic load (impact on blood glucose); the 150 represents 100 grams or around 2/3 cup.

Left Column=glycemic index; Right Column-glycemic load  150 represents 150 grams  of food tested (approx. 2/3 cup)

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

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

INGREDIENTS:

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

3 oz. onion, sliced

1 c. collard green leaves, sliced and stems removed

3/4 c. red bell pepper, coarsely chopped

4 c. clear homemade chicken broth

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

2 tsp. Sriracha chile sauce (optional)

3 c. cooked chickpeas

Dash black pepper

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

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

214 calories

8.48 g  fat

19.37 g  carbs, 5.22 g  fiber, 14.15 g  NET CARBS (use soy beans for much lower carb count)

12.6 g protein

278 mg sodium

Chicken and Sausage Stroganoff

Click to enlarge

Chicken-Sausage Stroganoff

I was originally planning to make an Alfredo-type dish for dinner tonight, but instead, decided to go for more of a Stroganoff-type dish.  I had a freshly thawed package of homemade sausage, some leftover baked chicken meat, 2/3 of an open can of sliced mushrooms I had opened up at breakfast this morning and plenty of cream cheese and cream in the house.  Sounded like the makings for a great  Stroganoff to me!  I started throwing things into the saute skillet, cooked up some finely shredded cabbage to serve mine on and VOILA!…in about 30-40 minutes, start to finish, a delicious dish we both enjoyed thoroughly, although my husband insisted I cook some regular pasta for his serving (he despises cabbage).  This can also be served on sauteed zoodles (sauteed zucchini noodles) or spaghetti squash threads. I served this with a marinated tomato and cucumber salad.  This meal is suitable once you reach Phase 2 of Atkins, it is OK for Primal if you eat the occasional dairy, but it is not suitable for Paleo due to the dairy and wine.  This tasty dish boasts some pretty impressive nutritional stats.  Just check ’em out below!  A nice addition to this might be some grated Parmesan or Romano on top, but that really takes it to the Alfredo category.

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

6 oz. breakfast sausage or Italian sausage (preferably homemade)

5 oz. cooked chicken, chopped

2 oz. onion, sliced

1 small 4-oz. can sliced mushrooms (do not drain)

4 oz. cream cheese

½ c. heavy cream

½ c. water

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

Dash crushed red pepper flakes, salt and black pepper

1 tsp. olive oil

3 c. finely shredded green cabbage

Optional:  ¼-½ c. chicken broth if you prefer a thinner sauce

DIRECTIONS:  In a large non-stick skillet, brown the sausage, crumbling it up as it browns.  Add the onion and saute until tender.  Add chicken and saute 2 minutes. Lower heat and add the cream cheese, stirring it up as it warms and melts.  Add the cream, water, wine, spices and mushrooms with their liquid. Simmer for about 5 minutes on low heat to allow the cream to thicken up and flavors to mingle.

While it simmers, in another non-stick skillet, heat 1 tsp. olive oil over medium-high heat.  Place all the cabbage in the pan and with a kitchen fork, slowly stir the cabbage, lifting and flipping at as it warms and softens to prevent scorching.  Just cook the cabbage until it is soft, as any longer will cause it to get quite strong in flavor.  This will only take 3-5 minutes.  With tongs, place about 3/4 cup of cooked cabbage shreds onto each plate and spoon 1/4 of the stroganoff mixture on top of each plated portion of cabbage.  Garnish with a sprinkle of crushed red pepper or chopped parsley (optional).

NUTRITIONAL INFO:  Makes 4 servings, each contains:

462 calories

38 g  fat

6.48 g  carbs, 1.63 g  fiber, 4.85 g  NET CARBS

21.2 g  protein

445 mg sodium

 

Loaded “Potato” Casserole

Loaded "Potato" Casserole

Loaded “Potato” Casserole

Who doesn’t like a loaded baked potato?  This is the low-carber’s version, with meat added for a complete meal!  Not such a pretty dish; but a very tasty dish!   I had a leek on hand so I just used that, but green onion is traditional on a loaded baked potato.  This goes together fast and was truly delicious.  Makes a big casserole that will serve 6 hungry adults.  🙂  This dish is suitable for all phases of Atkins, Keto diets and those Primal folks that eat occasional dairy.  This is suitable for all phasees of Atkins, Keto diets and Primal folks who enjoy occasional dairy.

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

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

INGREDIENTS:

½ large head cauliflower, cut into medium chunks

4 oz. bacon ends (or lean bacon), chopped

1½ c. green onion (or leek), chopped

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

2 oz. cream cheese

½ c. sour cream

1/8 tsp. coarse black pepper

2 c. shredded cheddar cheese

DIRECTIONS:  Steam or boil cauliflower until almost fully tender, but not quite.  Drain well.  Preheat oven to 350º.  While the cauliflower is cooking, in a large skillet or wok, brown the bacon.  Add the green onion or leek and saute until tender. Add black pepper and mix in well.  Salt won’t be needed with bacon and this much cheese. 🙂  Add ground beef, breaking apart and stirring as it browns.  Add cream cheese, stirring to allow it to melt and disperse into the mixture.  Add sour cream and blend well.  Stir in the drained cauliflower gently. Top with grated cheese and pop into preheated 350º oven for 20-30 minutes to allow flavors to blend and cheese to melt.  Serve at once with a lovely green salad or green veggie of your choice.

NUTRITIONAL INFO:   Makes 6 servings, each contains:

465 calories

37 g  fat

8.68 g  carbs, 2.41 g  fiber, 6.27 g  NET CARBS

26.6 g  protein

676 mg sodium

 

 

 

Smoky Kale-Squash-Ham Casserole

Smoky Kale-Squash-Ham Casserole

I threw this little dish together for lunch today and it was so tasty I thought I’d share it  with my readers.  I just love one-pan dishes.  The cleanup is just as easy as the cooking. 🙂  This recipe is suitable for all phases of Atkins and Keto diets.  Leave the cheese off for Primal-Paleo compliance.

VARIATION:  Make without the ham for a lovely vegetable side 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 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:

4 tsp. bacon grease

2 oz. yellow onion, sliced

5 oz. yellow squash, cut into medium chunks

5 oz. cured ham, sliced or chopped

3 oz. kale, stemmed and cut coarsely

2 oz. smoked Gouda cheese, shredded

Dash black pepper

INSTRUCTIONS:  If you’ll soak your ham in warm water for 30 minutes, changing water at least once, this will draw out about 50% of the sodium they put in cured ham, without hurting the taste at all.  Remove from water and pat dry with paper towels.  Cut in small pieces.  Heat bacon grease in non-stick skillet. Add onion and saute until the onion begins to caramelize.  Add squash and saute, stirring often, until it is half done (no longer opaque).  Add the pieces of ham and saute 2-3 minutes or until done (squash should be done by now, too).  Add kale and saute 3-4 minutes, just until kale begins to wilt but isn’t overly cooked.  You don’t it want to lose its pretty green color.  The ham will make this dish salty enough, but add a dash of black pepper and stir one last time.  If serving in the skillet, top with the shredded cheese and put lid or foil on top for a couple minutes to allow heat to melt the cheese.  If serving in a pretty ceramic dish, dip up the mixture into baking dish.  Then sprinkle with cheese and pop into microwave on 80% power for about 2 minutes to melt.  Serve at once.  This would be good with a piece of your favorite low-carb bread slathered in butter.

NUTRITIONAL INFO:    Makes 3 servings, each contains:

227 calories

15.3 g fat

6.63 g carbs, 1.26 g fiber, 5.37 g NET CARBS

16.2 g protein

609 mg sodium

 

Pork & Chorizo Taco Salad

Pork & Chorizo Salad

Pork & Chorizo Taco Salad

This is a variation on the popular taco salad we all know and love.  Constructing it with pork and chorizo, along with the spices and sofrito I included, was quite delicious and a pleasant change of pace.  I didn’t have an avocado in the house or else a layer guacamole would have been added under the cheddar cheese.  You might want to consider adding one mashed up with a pinch of garlic powder.  🙂  This salad is suitable for all 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 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:

8 oz. lean ground pork

2 oz. chorizo sausage, removed from casing and crumbled

Dash ground cumin

¼ tsp. garlic powder

1-2 tsp. my sofrito sauce (optional, but real good in this)

1/8 tsp. my Smoky Chipotle Spice blend

2 c. Romaine lettuce, chopped

2 c. endive or curly leaf lettuce (green or purple), chopped

½ c. tomato, chopped

2 slices Monterrey Jack Cheese

½ c. shredded Cheddar Cheese

DIRECTIONS:  Have two plates ready by the stove.  If using guacamole layer as suggested above, make that now.  Brown ground pork in a non-stick skillet, along with the crumbled chorizo until they are done.  Add salt, cumin, smoky chipotle blend, sofrito and garlic powder.  Stir often as the meat browns.  Remove from heat when done.  Mix the two types of lettuce in a bowl and plate half on each of two plates.  Add half the chopped tomato on top of each.  Place 1 slice of jack cheese in the center of each stack of greens. Top each with half the hot meat.  The heat should melt the jack cheese nicely.  If using guacamole, add it now.  Top each with ¼ c. of cheddar shreds.   Serve at once.

NUTRITIONAL INFO:    Makes 2 salads, each contains:  (does not include guacamole)

597 calories

46.7 g  fat

6.95 g  carbs, 2.20 g  fiber, 4.75 g  NET CARBS

37 g.  Protein

748 mg sodium  (coming from the chorizo and cheese)

 

 

Southwest Ham-n-Cheese Squash

Southwest Ham-n-Cheese Squash

Southwest Ham-n-Cheese Squash

Once again, the Queen of Leftovers creates a surprisingly delicious dish with a bit of “this and that” she has been staring at the last few days in the fridge.  One small piece of thick ham steak, half a spaghetti squash and an avocado getting way too ripe on my kitchen counter.  Just sounded like a Mexican meal in the making to me!  This creation sort of reminds me of Ham-Mac-and-Cheese.  But the generous handful of cilantro really takes it to a different flavor level.  For those that don’t like cilantro, just leave it out and sub in a little chili powder.  This dish will be nearly as good without it, I’m sure.

The Mexican Poinsettia stuck onto my guacamole was an afterthought, but I thought it came out very pretty!    I quartered 2 San Marzano tomatoes and 1 thin slice of jalapeno pepper for my flower.  This recipe is suitable for all phases of Atkins and other Ketogenic diets, but is not suitable for Primal-Paleo unless you sub in coconut cream for the cheeses (might also require a little chili powder to kill the coconut taste.).

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

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

INGREDIENTS:

1/2 of a medium, 7-8″ long spaghetti squash (about 1¾ c. threads)

2 tsp. bacon grease

2 oz. onion, chopped (I used red onion)

4 oz. chopped ham

¼ c. red bell pepper, chopped

½ c. chopped cilantro

2 oz. American Deluxe or cheddar cheese, shredded

2 oz. Monterrey Jack Cheese (I used 2 slices)

DIRECTIONS:  Preheat oven to 350º.  Place the half squash cut-side down in a dish with ½” water and microwave on HI for 13 minutes.  Fork the threads into a bowl and save the shell to stuff.  While it is cooking, Melt the bacon grease in a skillet and saute the onion until tender.  Add the ham and bell pepper and saute until they are done/tender respectively. Turn off fire and stir in the cilantro.  Add half the ham mixture to the bowl of squash and stir well.  Add the American or cheddar cheese shreds and stir again.  Spoon into the squash shell.  Top with the 2 slices of Jack cheese any way you want to arrange/cut and place it.  Top with the remainder of the ham mixture and pop into the 3350º oven just long enough to melt the Jack cheese, or about 15 minutes.  Remove and scoop half the squash contents onto each plate and serve with guacamole or a green salad.

NUTRITIONAL INFO:    Makes 2 servings, each contains:

399 calories

26.5 g  fat

14.45 g  carbs, 2.65 g  fiber, 11.80 g  NET CARBS

26 g  protein

1600 mg sodium (soak ham in water for 1 hour before frying to lower sodium)

531 mg potassium

21% RDA Vitamin A, 29% B6, 29% B12, 35% calcium, 18% copper, 20% iron, 12% magnesium, 13% manganese, 33% niacin, 45% phosphorous, 32% riboflavin, 29% selenium, 46% thiamin, 34% zinc

 

 

 

 

Homemade Italian Sausage

Click to enlarge

Italian Sausage (ready for soup pot)

I’ve been making this Italian sausage for nigh on to 40 years now.  By making it yourself, you can ensure no sugar or hidden carb fillers are in your Italian sausage.   I keep some made up in my freezer all the time.  It’s so good in recipes, with Italian food, in soups or just as a SNACK!  This recipe is Atkins Induction friendly and also suitable for Keto, Primal and Paleo lifestyles.

I’m proud to say this recipe appears in Vol. 2 (p.298) of Jennifer Eloff’s cookbook series:  Low Carbing Among Friends.  Some of the very best low-carb cooks on the internet collaborated with her in producing a marvelous collection of kitchen-tested tasty recipes that will help you stick with your low-carb efforts.  GET YOUR COPIES TODAY! at Amazon or here.    I receive no remuneration for this promotion or my recipe contributions.  I do so simply because these are GREAT chefs creating WONDERFUL recipes!

INGREDIENTS:

1 1/2 lb. ground pork
1/2 lb. ground beef
1/4 c. chopped parsley
1 clove minced garlic
¾ tsp. fennel, crushed
1 tsp. dried oregano, crushed
1/2 tsp. coarse black pepper
1/4 tsp. salt

Traditionally this sausage is made with veal and pork, but as veal is so pricey I just use regular 90% lean ground beef. If you have or can get veal easily, GO FOR IT, by all means! Sometimes I use all pork in this recipe.  For freezing, I like to carefully lay a sheet of plastic wrap on a sheet pan, extended longer than the pan. I prefer patty shape and set four on the plastic in pan.  Then I fold the sides over and ends up and simply accordion the four into a stack, as pictured below.  I then place these bundles into a gallon Ziploc bag and freeze.

Lined up on plastic wrap in pan

DIRECTIONS:  Mix all ingredients in a large bowl with your hands or a fork.  Do not stop mixing until the garlic, parsley and spices are WELL-blended.  Shape either into 16 patties or 16 cylindrical link shapes.  If you prefer, you can stuff casings, if you have the equipment, but that’s waaaay too much trouble for me.  😉   The patties/links will be approx. 2 oz. each. Freeze and use as needed.  For ease of defrosting, it’s essential that plastic separate each patty so you can just  pop the number you need off a stack (cutting plastic wrap if needed) and cook over medium-high heat to brown  These are great with alongside Italian dishes or sometimes I crumbled it up right into Italian casseroles.

One wrapped stack ready to freeze

NUTRITIONAL INFORMATION:     Makes 16 patties, each 2 oz. patty contains:

149.3 calories

11.88g fat

.29g carbs, .14g. fiber,  .15 NET CARBS

9.68g. protein

36 mg. sodium

Down on the Bayou ♫♫ Cajun Soup

Click to enlarge

Click to enlarge

I found myself humming the Credence Clearwater Revival (Crosby, Stills, Nash & Young) hit “Born on the Bayou” when I started to cook this soup yesterday and quickly went and popped the tape into my player.  I was quite fond of Credence in college.  I just LOVE their rendition of this particular song.  I was really just trying to use up a leftover chicken breast and a half bag of crawfish tails in my freezer and seeing the German brats on the refrigerator shelf right by the chicken, well….. I immediately thought of a Cajun concoction.  This creation is where that thought took me.

The final soup WAS DELICIOUS!  It has been so cold lately, soup is exactly the right kind of lunch these days.  The beans make this meal a little carb-y, but you could omit those for a lower net carb count (or if you’re on Atkins Induction.  But considering how many vegetables it has, it’s not surprising it’s a bit carb-y.  As written, this is not suitable until you reach the legume rung of the carb re-introduction ladder of the Atkins plan.  Get a load of the nutritional stats on this recipe!  A bowl of this delicious soup is worth every single carb nutrition-wise!  I’ll definitely be making this one again!

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

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

INGREDIENTS:

¼ c. olive oil

1/3 c. oat fiber

2 oz. onion, diced

1 c. celery, diced

½ c. green bell pepper, diced

½ c. chopped parsley

¼ c. unsalted butter

8 oz. skinless chicken breast, cut into bite-sized pieces

4 oz. lean smoked sausage, sliced (I used a German Bratwurst)

1 c. frozen crawfish tail meat (or shrimp)

1 tsp. my Seafood Spice Blend

Dash each salt and pepper

1 T. rice vinegar

1½ c. seafood (or chicken) stock (I used homemade lobster stock)

½ tsp. Sriracha chile sauce

1½ c. no-salt diced canned tomatoes

1 c. canned canellini beans, drained (or navy beans)

Dash each salt and pepper

DIRECTIONS:  Heat olive oil over high heat in a large non-stick pan.  Add the oat fiber.  Whisking constantly, allow the two to blend and brown to a golden maple syrup color (this is making a sort of roux).  Add the diced vegetables to cool the roux.  Add the butter now and saute until the vegetables are softening. Add the parsley and chicken and saute, stirring, until the chicken is no longer pink. Lower heat a bit and add all remaining ingredients but the beans.  Simmer for 15-20 minutes on low.  Add the beans, stir and serve at once with your favorite low-carb bread or crackers.

NUTRITIONAL INFO:   Makes 6 servings, each contains:

328.7 calories

21.6 g  fat

15.5 g  carbs, 7.95 g fiber, 7.55 g  NET CARBS

23.3 g  protein

550 mg sodium

463 mg potassium

17% RDA Vitamin A, 22% B6, 44% B12, 32% C, 15% E, 27% copper, 31% iron, 10% magnesium, 13% manganese, 47% niacin,  28% phosphorous, 12% riboflavin, 36% selenium, 7% thiamin, 12% zinc

German Brats and Vegetables

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We recently grilled some delicious German Beef Brats I can get from my grass-fed beef supplier. The seasoning blend in his sausages is simply delicious!  Very heavy with black pepper, but we like that.  With the 3 leftover links I defrosted tonight, I created a quick, stir-fried dish that’s both tasty, satisfies and yet stays low in carbs, despite all the vegetables in it. This recipe is suitable for all phases of Atkins, Keto, Paleo and Primal nutritional programs.  You could also make this using any type of brats, smoked sausage or Kielbasa with equally good results.

INGREDIENTS:

2 T. bacon grease

8 oz. German beef brat sausages (or any lean link sausage), precooked & sliced

1 c. frozen green beans

4 oz. onion, sliced thinly

4 oz. green cabbage, sliced

1 large clove garlic, minced

4 oz. red bell pepper, sliced

4 oz. sliced mushrooms, drained

Dash each salt and black pepper

¼ tsp. Sriracha chili sauce

DIRECTIONS:    Heat the bacon grease in a non-stick wok or skillet.  Saute the green beans and onion until to begins to wilt.  Add the cabbage and garlic next and continue sauteing until it just begins to soften.  Add the bell pepper, stirring as it softens just a bit (but isn’t mushy).  Add sausage, mushrooms, salt, pepper and Sriracha sauce and stir well for 2-3 minutes for flavors to blend. Remove and enjoy.   I ate mine plain, but it would be good on brown rice for non-low-carb guests.

NUTRITIONAL INFO:   Makes 4 servings, each contains:

274 calories

22.5 g  fat

10.1 g  carbs, 3.05 g  fiber, 7.05 g  NET CARBS

8.7 g  protein

384 mg potassium

725 mg sodium

9% RDA Vitamin A, 20% B6, 6% B12, 66% C, 15% copper, 16% iron, 8% magnesium, 14% manganese, 18% niacin, 17% phosphorous, 17% selenium, 26% thiamin, 25% zinc

Sausage-Stuffed Eggplant

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Click to enlarge

We just love eggplant and I like to fix them stuffed once in awhile.  Tonight I used pork breakfast sausage as the meat, rather than my usual seafood treatment of this wonderful vegetable.  This is delicious and provides a good deal of your daily nutritional needs.  Check out the stats below!  I usually serve this with a tossed green salad.  This dish is suitable for Induction provided you use an Induction-suitable  bread for the bread crumbs. It is great for Keto followers as well.  It is not suitable for Primal-Paleo as-writtten, but could be with minor tweaking.

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

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

INGREDIENTS:

1  10-oz eggplant

1 slice bacon, finely chopped

8 oz. pork bulk sausage (preferably homemade), crumbled (or Italian sausage)

2 oz. onion, chopped

2 oz. red bell pepper, chopped

½ c. parsley, chopped

1 slice my Gluten-Free Focaccia Bread, crumbled

¼ c. heavy cream

1/8 tsp. your favorite spice blend for pork

1 large egg, beaten with the heavy cream above

DIRECTIONS:  Preheat oven to 350º.  Cut stem off eggplant and cut in half lengthwise.  Carefully remove the flesh with a knifef, leaving ¼” on the skin to support the filling.  Chop the eggplant into ½” dice.  Brown bacon in non-stick skillet.  Add sausage, crumbling with your spoon as it cooks. Add onion, eggplant, red pepper, parsley and spice blend you have chosen to use.  Cook until vegetables are tender. Turn off heat.  Crumbled slice of bread into the pan, Add the cream/egg mixture and stirl all together well. Fill each half of the eggplant with 1/2 of the filling. Press it down slightly with your spoon or hands.  Place filled eggplant halves into a baking pan filled with ¼” water.  Pop pan into oven and bake for about 45 minutes.   The filling should be done and the flesh that was left on the eggplant should be done as well.  Carefully lift them out onto your serving platter using two large cooking spoons.  Serve with a green veggie or tossed salad.

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

737 calories

61.4 g  fat

12.4 g  carbs, 4.7 g  fiber, 7.7 g  NET CARBS

35.1 g  protein

550 mg sodium

831 mg potassium

40% RDA Vitamin A, 44% B6, 92% B12, 80% C, 13% E, 11% calcium, 28% copper, 43% iron, 16% manganese, 64% niacin, 48% phosphorous, 43% riboflavin, 29% selenium, 45% thiamin and 42% zinc

Kale Sofrito

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Kale sofrito (entire batch or 2 c. shown on a salad plate)

Man, I’ve discovered yet another delicious use for my tasty Sofrito sauce!  If you like kale, you really need to try this recipe.  Best kale dish I’ve ever eaten!  If you’re not so fond of kale, you might just like it cooked THIS way!  One tiny little addition to my usual boiled kale and onions recipe took it to a whole new flavor level.  What a flavor transformation!  Neither the kale nor the Sofrito tastes were dominant, but they complimented each other nicely.  The Sofrito addition rounded off that cruciferous taste kale has!……… TOTALLY!!  I sometimes fix kale as a side dish with a meat entree, but sometimes I will just eat 2 servings and call it a full meal…….usually at lunch time like today!

Kale and onions alone are pretty carb-y, so you might not be able to fit this dish into your meal plan during Atkins Induction Phase, although all the ingredients are allowable during Induction.  When you take stock of the nutritional info below, you are definitely going to want to fit this into your regular recipe rounds on a regular basis once you reach Phase 2 and begin to up your carb levels a bit.  Just look at how nutritious it is!  This dish is suitable for other Keto diets and Primal-Paleo programs as well.

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

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

 

INGREDIENTS:

2 slices bacon

2 oz. onion, chopped or sliced coarsely

1 small bunch kale (I forgot to weigh, but about 3-3½ cups after stemming and chopping)

2 T. my Sofrito sauce

Dash salt and coarse black pepper

Enough water to cover veggies

DIRECTIONS:  In a medium soup pot, brown the bacon partially, add the onion and saute until the onion begins to caramelize and brown.  Stem and coarsely cut up the kale leaves.  Add to the bacon and onions, along with the Sofrito, salt, pepper and cover all with water.  Bring to a boil and then lower heat to a gentle simmer for about 20-30 minutes.   I do not cover any green vegetables when cooking, as covering them makes them turn much browner or yucky green during cooking.  When done, drain off the liquid into freezing containers for future vegetable soup stock.  It’s wonderful that way plus you recapture vitamins and minerals that were lost to the  stock during cooking!    🙂

NUTRITIONAL INFO:  Makes four ½ c. servings, each contains:

90 calories

6.15.3 g  fat

6.55 g  carbs, 1.25 g  fiber, 5.30 g  NET CARBS

3.65 g  protein

170 mg sodium

 

Chipotle Jicama Hash

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

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

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

Click to enlarge

Chipotle mayonnaise

INGREDIENTS: 

4 slices bacon, chopped coarsely

12 oz. jicama, peeled and diced small

4 oz. purple onion, chopped

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

4 T. my Chipotle Mayonnaise

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

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

547 calories

48 g  fat

21.15 g  carbs, 9.4 g  fiber, 11.75 g  NET CARBS

482 mg sodium

465 mg potassium

20% RDA Vitamin B6, 17% B12, 65% C, 18% copper, 18% iron, 10% magnesium, 10% manganese, 20% niacin, 22% phosphorous, 12% riboflavin, 24% selenium, 20% thiamin, 13% zinc

Chicken and Sausage Stroganoff

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I was originally planning to make an Alfredo-type dish for dinner tonight, but instead, decided to go for more of a Stroganoff-type dish.  I had a freshly thawed package of homemade sausage, some leftover baked chicken meat, 2/3 of an open can of sliced mushrooms I had opened up at breakfast this morning and plenty of cream cheese and cream in the house.  Sounded like the makings for a great  Stroganoff to me!  I started throwing things into the saute skillet, cooked up some finely shredded cabbage to serve mine on and VOILA!…in about 30-40 minutes, start to finish, a delicious dish we both enjoyed thoroughly, although my husband insisted I cook some regular pasta for his serving (he despises cabbage).  This can also be served on sauteed zoodles (sauteed zucchini noodles) or spaghetti squash threads. I served this with a marinated tomato and cucumber salad.  This meal is suitable once you reach Phase 2 of Atkins, it is OK for Primal if you eat the occasional dairy, but it is not suitable for Paleo due to the dairy and wine.  This tasty dish boasts some pretty impressive nutritional stats.  Just check ’em out below!  A nice addition to this might be some grated Parmesan or Romano on top, but that really takes it to the Alfredo category.

INGREDIENTS:

6 oz. breakfast sausage or Italian sausage (preferably homemade)

5 oz. cooked chicken, chopped

2 oz. onion, sliced

1 small 4-oz. can sliced mushrooms (do not drain)

4 oz. cream cheese

½ c. heavy cream

½ c. water

¼ c. dry white wine

Dash crushed red pepper flakes, salt and black pepper

1 tsp. olive oil

3 c. finely shredded green cabbage

DIRECTIONS:  In a large non-stick skillet, brown the sausage, crumbling it up as it browns.  Add the onion and saute until tender.  Add chicken and saute 2 minutes. Lower heat and add the cream cheese, stirring it up as it warms and melts.  Add the cream, water, wine, spices and mushrooms with their liquid. Simmer for about 5 minutes on low heat to allow the cream to thicken up and flavors to mingle.

While it simmers, in another non-stick skillet, heat 1 tsp. olive oil over medium-high heat.  Place all the cabbage in the pan and with a kitchen fork, slowly stir the cabbage, lifting and flipping at as it warms and softens to prevent scorching.  Just cook the cabbage until it is soft, as any longer will cause it to get quite strong in flavor.  This will only take 3-5 minutes.  With tongs, place about 3/4 cup of cooked cabbage shreds onto each plate and spoon 1/4 of the stroganoff mixture on top of each plated portion of cabbage.  Garnish with a sprinkle of crushed red pepper or chopped parsley (optional).

NUTRITIONAL INFO:  Makes 4 servings, each contains:

462 calories

38 g  fat

6.48 g  carbs, 1.63 g  fiber, 4.85 g  NET CARBS

21.2 g  protein

445 mg sodium

 

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