Sun-Dried Tomato Pasta a la Puttanesca

This tasty dinner sure goes together easily and FAST!  I would have used prosciutto (traditional) in this if I had any in the house.  Instead, in such cases, I either use dry-cured ham or dry-cured sausage, which my husband buys often.  I would NOT recommend using regular smoked sausage for this recipe.  It would not be very good and way too greasy for this dish.  Lean bacon will do in a pinch, but a totally different taste there.

I use Classico brand of sun-dried pesto sauce as it is only 7 net carbs per ¼ cup, spread out among the 4 servings.  I have calculated nutritional stats as if I had used the prosciutto, which is traditional for this dish, however.  This was outstanding in flavor profile!  My husband said I could make it again any time and I loved it as well.  This recipe is suitable once you get to phase 2 of Atkins, but those still on Induction need to leave out the white wine.

INGREDIENTS:

2 T. unsalted butter

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

4 slices prosciutto, chopped (or 4 oz. highly smoked dry-cured sausage  or dry-cured country ham, sliced)

1 fresh Roma tomato, coarsely chopped

½ c. canned sliced mushrooms with liquid (or 4-5 fresh medium, sliced)

10 black olives, sliced

½ c. parsley, chopped

½ c. white wine

Dash red pepper flakes

¼ c. Classico Sun-dried tomato Pesto (sold in a jar)

½ c. heavy cream

11 oz. Zeroodles “Penne” noodles with oat fiber (or 4 servings your preferred noodle alternate like zucchini noodles)

DIRECTIONS:   Melt butter in medium non-stick skillet over medium-high heat.  Sauté until tender.  Add all remaining ingredients but the cream and noodles.  Lower heat to medium and add cream.   Simmer until it begins to thicken up a bit.  Add the noodles and toss well to coat.  I let mine simmer for about 5 minutes longer.  Serve at once with a nice green salad.

NUTRITIONAL INFO:  Makes 4 servings, each contains:

276.3 cals, 20.2g fat, 12.2g carbs, 5.92g fiber, 6.28g NET CARBS, 6.75g protein, 586 mg sodium

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Beef & Bacon Stuffed 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.

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

2 large green onions, chopped

2 oz. (4 T.) cream cheese

¼ c. shredded mozzarella cheese

VARIATION: Use other seasonings (Italian, Cajun).  I have made these with Montreal Steak Seasoning and I can vouch that one is super good!

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 sauté 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 cals, 43.6g fat, 10.8g carbs, 2.25g fiber, 8.55g NET CARBS, 46.2g protein, 1100 mg sodium (in the bacon)

Loaded “Potato” Casserole

Who doesn’t like a loaded baked potato?  This is the low-carber’s version, shown above, with meat added for a complete meal!  Just leave out the meat and you have loaded baked “potatoes.”  Not such a pretty dish photographically,  but a very tasty one we all love dearly!   I had a leek on hand so I just used that, but green onion is more traditional on a loaded baked potato.  This goes together fast and is 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.

INGREDIENTS:

½ large head cauliflower, cut into smallish chunks

4 oz. bacon,  chopped

1½ c. green onion or cleaned leeks, chopped

1 lb. ground beef or pork (I use 90%),

2 oz. cream cheese

½ c. sour cream

1/8 tsp. coarse black pepper

2 c. shredded cheddar cheese

VARIATION:   Omit the ground beef for a simple side dish for other meat entrées

DIRECTIONS:  Preheat oven to 350º.  Steam or boil cauliflower until almost fully tender, but not quite.  While the cauliflower is cooking, in a large skillet or wok, brown the bacon.  Add the green onion or leeks and sauté 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 cooks.  If using fattier ground beef, I recommend browning it first and draining off the excess grease before adding the bacon and other ingredients to the skillet.  This will result in a less greasy final dish.

Now add cream cheese to the skillet, stirring to allow it to melt and disperse evenly 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 cals, 37g fat, 8.68g carbs, 2.41g fiber, 6.27g NET CARBS, 26.6g protein, 676 mg sodium

Bacon Salad

This salad is one of my favorites.  It was the only salad I would eat when I was a child.   It combines two of my very favorite flavors:  bacon and creamy tangy onion.  This yummy salad makes a delightful, light lunch can be enjoyed during all phases of Atkins, Keto diets and Primal-Paleo regiments 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.

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 Homemade Mayonnaise or 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

New England Clam Chowder

Can’t have a soup exposé without including this classic New England clam chowder.  I like Manhattan style (tomato based) as well, but New England style is my preference.   It’s super yummy and always a hit with seafood lovers.  We occasionally drive a half hour to the neighboring town to go to a big Asian grocery store there.  I am able to pick up specialty Asian food items we just can’t get at our local grocery stores.  A couple daikon radishes and Japanese eggplants are usually on that grocery list, along with some Asian sauces and condiments I can’t find locally either.

My local grocers have NEVER carried daikon radishes in their produce department for some reason.  They are not considered to be all that exotic on the American culinary scene, so that’s surprising to me.  I could get them in Galveston, Texas City and just about any store I’ve ever used.   Daikon radish makes a wonderful potato sub in soups!  Very close in flavor and texture, much closer than turnips for a potato sub and much softer in texture than rutabaga as a potato sub.  Rain and chillier weather always makes soup a perfect choice for lunch or dinner!  I always keep a couple cans of clams around, so a no-brainer today.  This recipe is suitable for all phases of Atkins and other Keto diets if the macros will work for you.

INGREDIENTS: 

4 oz. bacon, coarsely chopped

3 oz. onion, chopped

10-oz. can of clams, with juice (or 2 6.5 oz. cans)

1 c. daikon radish, peeled, chopped

½ c. parsley, chopped

1/8 tsp. coarse black pepper

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

½ c. heavy cream

2 c. seafood stock or chicken stock (more, if thinning soup is required)

DIRECTIONS:  Make Jennifer Eloff’s homemade Condensed Mushroom Soup recipe by her instructions at the link above.  Reserve half in your refrigerator for some other use and use just half the batch for this chowder recipe.

Chop bacon, onion, daikon and parsley and set each aside.  Brown bacon over medium high heat in a 4-quart saucepan.  When it is brown, add the onion and black pepper and sauté to allow it to begin to brown/caramelize.  Add the clams, daikon radish and parsley.  Stir well.  Add the mushroom soup concentrate, the cream and water.  Bring to low boil and lower heat to a simmer about 20-30 minutes or until daikon is just tender.  Stir occasionally during cooking to prevent scorching on bottom of the pan.  A little more water or stock (added very slowly) if soup gets too thick for your liking. Serve at once with some low-carb rolls and a salad.

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

274 cals, 20g fat, 7.38g carbs, 1.08g fiber, 6.3g NET CARBS, 13.9g protein, 434 mg sodium

Eggplant al Pesto

This delicious Italian dish can be a side with meat or seafood, an entrée (with ground beef or Italian sausage  added) or even a bruschetta for spreading on toasted low-carb bread!  Very versatile, this recipe.  I make my own pesto sauce and usually have some spaghetti meat sauce in my freezer, so this dish is real easy to whip up most of the time.  Fresh basil often doesn’t agree with my stomach, but I’m here to tell you this was one of the very best eggplant dishes I’ve eaten in a LONG time!  I used just a hint of my pesto sauce.  This is one of those dishes that isn’t so pretty, but it makes up for this photographic flaw in flavor!  DELICIOUS!

This recipe is suitable for Atkins Induction and it freezes well, too!  It is a fairly small side dish recipe, so double the recipe for a large family.  This serves 4 as a side. With the addition of a layer of pre-browned ground beef or ground Italian sausage, this would make a delightful entrée for 2 people.  As an appetizer bruschetta spread, each 1-2 tablespoons (1/4 serving) would contain around 55 cals, 4g fat, 1.6 g carbs, 0.66g fiber, 1g NET CARBS, 1.3 g  protein, 18 mg sodium (not counting the toasted bread you use).

NOTE:  As an alternative preparation method, to cut fat grams you can toss the cubed eggplant in just 1 T. olive oil.  Then spread onto onto a silicone-lined or non-stick baking pan lightly oiled with olive oil.  Your call there.    

INGREDIENTS:  

8 oz. eggplant, peeled, sliced ¼” thick and then cut into smaller pieces about 1″ in size

3 T. olive oil  [see note in red above]

1 T. my pesto sauce

½ c. low carb spaghetti sauce

1 T. Parmesan cheese, grated

1/3 c. mozzarella cheese, grated

DIRECTIONS:   Preheat oven to 350º.  If sautéing eggplant, heat oil in non-stick skillet and sauté the eggplant, turning often with a spoon, until it is completely translucent (will be nearly done at this point).  If pre-baking your eggplant, lightly oil a pan and bake/broil the slices on a baking sheet at 350º about 10-20 minutes.  When nearly done, remove from heat.  Place the chopped eggplant in a small casserole-type baking dish (no need to grease the baking dish).  Dot the eggplant evenly with the spaghetti sauce first.  Then dot evenly with the pesto sauce.  Sprinkle on the Parmesan and finally spread the mozzarella evenly on top.  Pop into a 350º oven for about 20-30 minutes.

NUTRITIONAL INFO:   As a vegetable dish, this serves 4.  As an entrée (8 oz. meat added) it serves 2 people.  Each side dish serving (no meat) contains:

214.5 cals, 18.5g fat, 6.3g carbs, 2.63g fiber, 3.67g NET CARBS, 7.08 g protein, 71 mg sodium

Zuppa Toscana

Having water on all 3 sides and that warm Mediterranean sunshine for gardening, you can imagine Italy would make some pretty incredible soups.  And they do!  Seafood chowders as well!  This soup I re-worked to be acceptable for my low-carb dietary plan, is similar to the Zuppa Toscana many of you have had at Olive Garden restaurants, but mine has diced cauliflower standing in for the potatoes in their soup.  

If I have some in the freezer, I use my Homemade Italian Sausage rather than Italian sausage from the store, as I find theirs to be excessively salty.  You just need to add oregano, fennel and garlic to ground pork 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 soup is delicious and we both gave it a resounding thumbs up.  It will make the regular menu rounds at our house. 🙂

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

INGREDIENTS:

6 slices bacon, cut into 3/4″ bits

12 oz.  lean ground pork or Homemade Italian Sausage, 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 or soup pot over high heat, cook the bacon.  Add the pork, onion and garlic and sauté 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 1½ c. servings, each contains:

356 cals, 30.5g fat, 5.51g carbs, 1.08g fiber, 4.43g NET CARBS, 15.6g protein, 865 mg sodium

Eggplant Parmigiana “Pizza”

Here’s a ‘pizza’ that doesn’t even have a crust!   I LOVE how the eggplant “crust’ came together to convey a sense of a real crust though.   Just as crunchy as classically battered and fried Eggplant Parmigiana.  Couldn’t even taste the pepperoni though.  Will put more next time.  What I do know is this was extremely filling and most delicious!   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 in the microwave for such recipes.  Makes prep time a snap!  This recipe is suitable for all phases of Atkins, Keto diets and Primal Blueprint.

VARIATION:  Double the recipe, omit the pepperoni and make a full casserole pan 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 (eat with a fork) and ENJOY!

NUTRITIONAL INFO:   Makes 2 slices, each contains:

310 cals, 23.1 g fat, 7 g carbs, 3.1 g fiber, 3.9 g NET CARBS, 18.9 g protein, 700 mg sodium

Homemade Italian Sausage

I’ve been making this Italian sausage for nigh on to 50 years now.  By making it yourself, you can ensure no sugar or hidden carb fillers are in your Italian sausage and you can control the salt as well!   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

VARIATION:  For HOT Italian Sausage, add 1/4 tsp. cayenne pepper.  I prefer the mild myself.    

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 on 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 way 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 served alongside spaghetti.  Or you can put small meatballs of it right into your spaghetti sauce when it is cooked.  I sometimes put some crumbled right into my lasagna and other Italian casserole-type dishes.  And of course, it’s wonderful crumbled and browned for a pizza!

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

149.3 cal, 11.88g fat, 0.29g carbs,  0.14g. fiber,  0.15g NET CARBS, 9.68g protein, 36 mg. sodium

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, I have discovered is quite delicious and a pleasant change of pace.  You can increase the ratio of chorizo to pork if you like, just maintain the total amount of meat if you do so.  You could also use 8 oz. ground beef plus the 2 oz. chorizo.  Any combination on the meats…..I say go for it!  I didn’t have an avocado in the house the night I took this photo, but when I do, I layer a nice spoonful of guacamole as a dressing, before adding the final cheese topping.   This salad is suitable for all phases of Atkins and Keto diets.

INGREDIENTS:

8 oz. lean ground pork

2 oz. chorizo sausage, removed from casing and crumbled (more, using less pork above, if you’re a fan)

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

VARIATION:  Add 1 seeded, mashed avocado with a dash of garlic powder before the cheese is added last.

DIRECTIONS:  Have two plates ready by the stove.  If using guacamole layer as suggested above, make that now in separate dish and set aside (be sure to add it to the nutritional stats below if using).  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.   If you like cilantro, some chopped and sprinkled on the top as a garnish is delicious.  Serve at once.

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

597 cals, 46.7g fat, 6.95g carbs, 2.2g fiber, 4.75g NET CARBS, 37g protein, 748 mg sodium  (coming from the chorizo and cheese)

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!  Just leave out the meat and you have loaded baked “potatoes.”  Not such a pretty dish photographically,  but a very tasty dish we all love dearly!   I had a leek on hand so I just used that, but green onion is more 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.

INGREDIENTS:

½ large head cauliflower, cut into smallish chunks

4 oz. bacon,  chopped

1½ c. green onion or cleaned leeks, chopped

1 lb. ground beef or pork (I use 90%),

2 oz. cream cheese

½ c. sour cream

1/8 tsp. coarse black pepper

2 c. shredded cheddar cheese

VARIATION:   Omit the ground beef for a simple side dish for other meat entrées

DIRECTIONS:  Preheat oven to 350º.  Steam or boil cauliflower until almost fully tender, but not quite.  While the cauliflower is cooking, in a large skillet or wok, brown the bacon.  Add the green onion or leeks and sauté 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 cooks.  If using fattier ground beef, I recommend browning it first and draining off the excess grease before adding to bacon and other ingredients to the skillet.  This will result in a less greasy final dish.

Now add cream cheese to the skillet, stirring to allow it to melt and disperse evenly 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 cals, 37g fat, 8.68g carbs, 2.41g fiber, 6.27g NET CARBS, 26.6g protein, 676 mg sodium

Smoked Sausage Twinkies®

I was craving some good old sausage cheese balls for lunch yesterday, but realized I was out of bulk breakfast sausage.  I did have a 6-oz. piece of smoked sausage in the fridge but wasn’t sure how all that would bind together to form balls.  I added 2 eggs, some cream and baked my ball-shaped lunch into a different shape.  Wow!  These are really good!  Not heavy like one would think.  I ate 3 of these things to find myself pleasantly full.  My husband really liked these, too.

INGREDIENTS:

2 c. Carbquik Bake Mix (or other low-carb mix)

1 c. shredded Cheddar cheese

6 oz. Burton’s Smoked Sausage (or any brand you have), chopped

2 large eggs, beaten

½ c. heavy cream

VARIATION:  Add a little minced green onion to the batter.

DIRECTIONS: Preheat oven to 350º.  Using a brush, oil a non-stick twinkie-shape pan (12-slot).  I used a food processor to chop up my sausage, but you could finely dice with a knife if you prefer.  Scrape into a medium bowl.  Add all other ingredients and stir until uniformly moistened and blended.  Spoon the stiff batter into the 12 slots of the twinkie pan.  Batter will be nearly to the top of each slot.  Slightly press batter down to eliminate air holes.    Pop into 350º oven for 18-20 minutes or until lightly browned as shown above.  Remove from oven.  Cool 3-4 minutes before attempting to loosen and lift out of the pan of they may break apart.  Serve warm and enjoy!

NUTRITIONAL INFO:   Makes 12 Twinkies®, each contains:

123 cals, 11.2g fat, 4.81g carbs, 3.5g fiber, 1.31g NET CARBS, 7.46g protein, 296 mg sodium

Calico Cabbage

This scrumptious cabbage creation will really surprise you.  It is 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.  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

VARIATIONS:    Use previously grilled (over charcoal) sausage in this and take it to a whole new level.  Even more delicious! You can also use a quality lean ham like Fricks, instead of sausage in this recipe.  

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 (no sugar added), sliced

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

Having water on all 3 sides and that warm Mediterranean sunshine for gardening, you can imagine Italy would hake some pretty incredible soups.  And they do!  Seafood chowders as well!  This soup I re-worked to be acceptable for my low-carb dietary plan, is similar to the Zuppa Toscana many of you have had at Olive Garden restaurants, but mine has diced cauliflower standing in for the potatoes in their soup.  

If I have some in the freezer, I use my Homemade Italian Sausage rather than Italian sausage from the store, as I find theirs to be excessively salty.  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 soup is delicious and we both gave it a resounding thumbs up.  It will make the regular menu rounds at our house. 🙂

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

INGREDIENTS:

6 slices bacon, cut into 3/4″ bits

12 oz.  lean ground pork or Homemade Italian Sausage, 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 or soup pot over high heat, cook the bacon.  Add the pork, onion and garlic and sauté 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 cals, 30.5g fat, 5.51g carbs, 1.08g fiber, 4.43g NET CARBS, 15.6g protein, 865 mg sodium

Sausage-Stuffed Portobello Mushrooms

If you’re a mushroom fan you MUST try these.  You can use either breakfast bulk sausage or Italian sausage to make them.  They will be delicious either way.  My Homemade Italian Sausage is what I used, as it is low in sodium or you can use my Homemade Breakfast Sausage for a different flavor.  If you use commercial sausage, bear in mind the sodium count will be much higher than shown below.   For the breadcrumbs, I used a slice of my homemade Grain-Free Fluten-Free Focaccia because I have it currently made and on hand.  Using other low-carb bread for your bread crumbs will also impact numbers and require recalculations be done. This recipe is suitable once you are at Phase 2 Atkins.

INGREDIENTS:

4 Portobello mushroooms (about 4 oz. each)

3 T. olive oil

14 oz. ground Italian (any casing removed) or bulk breakfast sausage, crumbled

1/3 c. chopped red bell pepper (or green)

2 oz. onion, chopped

1 clove garlic, minced

¼ c. chopped parsley

¼ tsp. dried oregano, crushed

1/8 tsp. dried basil

1/8 tsp. each sea salt and coarse black pepper

¼ tsp. Sriracha sauce (or 6-8 drops Tobasco)

1 slice low-carb bread (I used my gluten-free focaccia)

1 beaten large egg

4 oz. mozzarella cheese shreds

¼ c. grated Parmesan

DIRECTIONS:  Preheat oven to 350º.  Wipe mushrooms clean with a dry, clean cloth.  Stem and with a spoon, scoop out and discard black gills in center.  Chop stems and set on paper plate.  Chop/mince all listed vegetables and add to that same paper plate.  Heat olive oil over medium-high heat.  Brush mushroom cap domed sides with olive oil and place on baking sheet.  In remaining oil saute the sausage crumbles, breaking up smallish.  Add all listed vegetables, including the chopped mushroom stems, cooking until all are tender.  Turn off heat.  Add all spices shown and the Sriracha sauce (or Tobasco).  Crumb your low-carb bread and add to the mixture.  Beat the egg in a small bowl and add.  Stir the finished filling mixture well so all gets moistened with the egg.  Fill each of the mushroom caps with 1/4 of the filling.  Sprinkle 1 T. Parmesan on top of each mushroom.  Finish with 1 T. mozzarella shreds sprinkled on top.  Pop pan into preheated 350º oven.  Bake 20-25 minutes.  Enjoy with a lovely green salad or green side of your choosing.

NUTRITIONAL INFO:  Makes 4 servings, each contains:

522 cals, 40g fat, 10g carbs, 3.37g fiber, 6.63g NET CARBS, 32.3g protein, 316 mg sodium

Jalapeno Meatloaf Burgers

I want a quick meal tonight so I’m making a favorite of ours.  We drove down to our cabin place this morning and I’m tired, so simple is the plan.  When I created this recipe, I basically started with my meatloaf recipe and added half of a huge jalapeno.  Ate these babies on a Carb Smart hamburger bun.  DEEEEEliscious!  We make these often they are so good!  Not quite the same as a meatloaf sandwich (without the tomato sauce topping one typically puts on a meatloaf), but super tasty in a new, bold way!  These are not suitable until late in Phase 2 Atkins OWL unless you substitute a phase approved bread for the Joseph’s pita or Carb Smart bun.  These will also fit into other Keto diets provided the carbs will fit your daily limits.

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

Sausage-Bacon Croquettes

These delicious cheesy croquettes were quite a surprise, considering I just started throwing stuff from the fridge into the skillet, having forgotten to defrost any major meat for dinner.  After Texas’ horrific arctic blast of single-digit temps in February, we all lost a lot of landscape shrubs and trees.  Over 3 months now of digging up dead ones, pruning those struggling to stay alive and as always, finding a few new ones I’d like to try.  So lately I’m choosing to work in my garden over cooking.  I often ‘overdo’ it in the garden, and fatigue blocks my energy to cook dinner………………..so meals on such days are real simple.

My husband loved these and ate three!  We both agreed this one’s a keeper for a simple, quick meal.  There’s just enough cheese in these to pull all the flavor layers together and to facilitate browning but you can use less if you need to pull the sodium count down a bit.  To these I chose to use a hint of Cajun seasoning, but you can use any favorite seasoning blend you like to enhance smoked meats.  These tasty patties are suitable for all phases of Atkins, Keto diets and Primal Blueprint followers.  With the cheese, they are not acceptable for Paleo.

INGREDIENTS:

2 c. cooked spaghetti squash threads (half medium squash)

6 oz. smoked sausage (I use Burton’s)

2 slices thick-slice bacon

1 tsp. bacon grease  (if bacon too lean)

1 oz. each red and green bell pepper

1½ oz. yellow onion

1 clove garlic, minced

Dash black pepper

3/4 tsp. my Cajun Seafood Spice Blend (or spices of your choice)

2T. + 1 tsp. golden flax meal

1 large egg, beaten

1½ c. shredded Monterey Jack cheese (or mozzarella)

VARIATION:  Use different cheese of choice; use diced shrimp.

DIRECTIONS:  Cook the squash with your preferred method.  You will only be using half the squash for this recipe, so reserve the rest in the fridge for another use.  I cut the stem end off my squash, cut the squash in half lengthwise and microwave face down in a dab of water for about 13 minutes.  With a towel, hold the cooked squash in one hand and fork out the threads onto a cutting board.  Chop, place into a medium mixing bowl and set aside.

On a cutting board chop the onion, red pepper & green pepper fairly small.  Next chop the sausage & bacon into 1/4″ dice.  Over medium-high heat, cook the bacon & sausage in a skillet until nearly done.  Add chopped veggies to the pan and cook all until thoroughly cooked and veggies are softened.  I had to add 1 tsp. bacon grease to the pan (included in the fat number below) as my bacon was so lean.  You can leave that out if your bacon is fatty enough to fry the mixture properly.   Remove from heat and spoon over the squash threads in your bowl.  Add garlic, pepper and Cajun Seafood Spice Blend and stir to mix.  Add the cheese shreds, beaten egg, flax meal and again stir to blend well.  Let mixture rest a few minutes for the egg and flax to properly set up.

Heat a lightly oiled griddle to medium-high.  Using a serving spoon, spoon out 8 fairly equal portions of the mixture on the hot griddle.  Slightly press the mixture piles flatter.  DO NOT move these around as they are quite fragile until they are browned on one side.  When the first side is browned upon peeking, quickly flip them to the other side and brown as shown in the photo.  You don’t want to under-brown these as it is the browning of the mixture at pan contact that helps them taste their best.  I served these with a bowl of buttered broccoli, but they would be nice with any green vegetable or a lovely salad.

NUTRITIONAL INFO:   Makes 8 croquettes, each contains:

191 cals, 14g fat, 5.75g carbs, 2.11g fiber, 3.64g NET CARBS, 11.7g protein, 484 mg sodium

Kielbasa with Cabbage & Kale

Having made keilbasa and cabbage many a time I don’t know WHY it took me so long to  throw in a little kale into the skillet.  Once I did, there was no turning back.  This vegetable combo is so tasty!  The cabbage mellows any bitterness in the kale; the kale gives depth of flavor to the blander cabbage.  Even my husband wolfed this down and he’s not a fan of either vegetable!  So that sounds like a keeper to ME.  🙂 The caramelized onion brings the perfect touch of magic sweetness to the flavor profile.

I use Burton’s brand of sausage (newly discovered at my HEB & Walmart grocery in Texas).  I always like a brand that  has much less garlic than most people.  Many companies put way too much garlic in their smoked sausage for my palate.   This hearty, delicious dish is suitable for all phases of Atkins, other Keto diets and Primal-Paleo as well.

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

Sausage-Stuffed Portobello Mushrooms

If you’re a mushroom fan you MUST try these.  You can use either breakfast bulk sausage or Italian sausage to make them.  They will be delicious either way.  My Homemade Italian Sausage is what I used, as it is low in sodium or you can use my Homemade Breakfast Sausage for a different flavor.  If you use commercial sausage, bear in mind the sodium count will be much higher than shown below.   For the breadcrumbs, I used a slice of my homemade Grain-Free Fluten-Free Focaccia because I have it currently made and on hand.  Using other low-carb bread for your bread crumbs will also impact numbers and require recalculations be done. This recipe is suitable once you are at Phase 2 Atkins.

INGREDIENTS:

4 Portobello mushroooms (about 4 oz. each)

3 T. olive oil

14 oz. ground Italian (any casing removed) or bulk breakfast sausage, crumbled

1/3 c. chopped red bell pepper (or green)

2 oz. onion, chopped

1 clove garlic, minced

¼ c. chopped parsley

¼ tsp. dried oregano, crushed

1/8 tsp. dried basil

1/8 tsp. each sea salt and coarse black pepper

¼ tsp. Sriracha sauce (or 6-8 drops Tobasco)

1 slice low-carb bread (I used my gluten-free focaccia)

1 beaten large egg

4 oz. mozzarella cheese shreds

¼ c. grated Parmesan

DIRECTIONS:  Preheat oven to 350º.  Wipe mushrooms clean with a dry, clean cloth.  Stem and with a spoon, scoop out and discard black gills in center.  Chop stems and set on paper plate.  Chop/mince all listed vegetables and add to that same paper plate.  Heat olive oil over medium-high heat.  Brush mushroom cap domed sides with olive oil and place on baking sheet.  In remaining oil saute the sausage crumbles, breaking up smallish.  Add all listed vegetables, including the chopped mushroom stems, cooking until all are tender.  Turn off heat.  Add all spices shown and the Sriracha sauce (or Tobasco).  Crumb your low-carb bread and add to the mixture.  Beat the egg in a small bowl and add.  Stir the finished filling mixture well so all gets moistened with the egg.  Fill each of the mushroom caps with 1/4 of the filling.  Sprinkle 1 T. Parmesan on top of each mushroom.  Finish with 1 T. mozzarella shreds sprinkled on top.  Pop pan into preheated 350º oven.  Bake 20-25 minutes.  Enjoy with a lovely green salad or green side of your choosing.

NUTRITIONAL INFO:  Makes 4 servings, each contains:

522 cals, 40g fat, 10g carbs, 3.37g fiber, 6.63g NET CARBS, 32.3g protein, 316 mg sodium

 

 

 

 

German Brats and Vegetables

We recently grilled some delicious German Beef Brats I 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 it 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 cals, 22.5g fat, 10.1g carbs, 3.05g fiber, 7.05g NET CARBS, 8.7g protein, 384 mg potassium, 725 mg sodium

Sausage-Bacon Croquettes

These delicious cheesy croquettes were quite a surprise, considering I just started throwing stuff from the fridge into the skillet, having forgot to defrost any major meat for dinner.  After Texas’ horrific arctic blast in February, we all lost a lot of landscape shrubs and trees.  Over 3 months now of digging up dead ones, pruning those struggling to stay alive and as always, finding a few new ones I’d like to try.  So lately I’m choosing to work in my garden over cooking.  I often overdo it and fatigue blocks my energy to cook so meals get real simple.

My husband loved these and ate three!  We both agreed this one’s a keeper for a simple, quick meal.  There’s just enough cheese in these to pull all the flavor layers together and to facilitate browning but you can use less if you need to pull the sodium count down a bit.  To these I chose to use a hint of Cajun seasoning, but you can use any favorite seasoning blend you like to enhance smoked meats.  These tasty patties are suitable for all phases of Atkins, Keto diets and Primal Blueprint followers.  With the cheese, they are not acceptable for Paleo.

INGREDIENTS:

2 c. cooked spaghetti squash threads (half medium squash)

6 oz. smoked sausage (I use Burton’s)

2 slices thick-slice bacon

1 tsp. bacon grease  (if bacon too lean)

1 oz. each red and green bell pepper

1½ oz. yellow onion

1 clove garlic, minced

Dash black pepper

3/4 tsp. my Cajun Seafood Spice Blend (or spices of your choice)

2T. + 1 tsp. golden flax meal

1 large egg, beaten

1½ c. shredded Monterey Jack cheese (or mozzarella)

VARIATION:  Use different cheese of choice; use diced shrimp.

DIRECTIONS:  Cook the squash with your preferred method.  You will only be using half the squash for this recipe, so reserve the rest in the fridge for another use.  I cut the stem end off my squash, cut the squash in half lengthwise and microwave face down in a dab of water for about 13 minutes.  With a towel, hold the cooked squash in one hand and fork out the threads onto a cutting board.  Chop, place into a medium mixing bowl and set aside.

On a cutting board chop the onion, red pepper & green pepper fairly small.  Next chop the sausage & bacon into 1/4″ dice.  Over medium-high heat, cook the bacon & sausage in a skillet until nearly done.  Add chopped veggies to the pan and cook all until thoroughly cooked and veggies are softened.  I had to add 1 tsp. bacon grease to the pan (included in the fat number below) as my bacon was so lean.  You can leave that out if your bacon is fatty enough to fry the mixture properly.   Remove from heat and spoon over the squash threads in your bowl.  Add garlic, pepper and Cajun Seafood Spice Blend and stir to mix.  Add the cheese shreds and beaten egg and again stir to blend well.  Let mixture rest a few minutes for the egg and flax to properly set up.

Heat a lightly oiled griddle to medium-high.  Using a serving spoon, spoon out 8 fairly equal portions of the mixture on the hot griddle.  Slightly press the mixture piles flatter.  DO NOT move these around as they are quite fragile until they are browned on one side.  When the first side is browned upon peeking, quickly flip them to the other side and brown as shown in the photo.  You don’t want to under-brown these as it is the browning of the mixture at pan contact that helps them taste their best.  I served these with a bowl of buttered broccoli, but they would be nice with any green vegetable or a lovely salad.

NUTRITIONAL INFO:   Makes 8 croquettes, each contains:

191 cals, 14g fat, 5.75g carbs, 2.11g fiber, 3.64g NET CARBS, 11.7g protein, 484 mg sodium

Asian Turkey-Sausage Soup

I was digging around in my freezer for something to put together for lunch today and forgot I’d made a small turkey at Easter.  I had the torso part of the carcass still left in a bag and decided on some sort of soup.  Then when I went to the fridge to get some other veggie ingredients, I saw the highly smoked, dry-cured sausage my husband gets when he’s at his convention and thought I’d mix the two meats.  I don’t think ordinary smoked sausage would do well here, so if you don’t have a meat market that dry-cures their own smoked sausage, I’d just omit it altogether.   Then I tossed in some chopped Zeroodles Shiritaki Noodles with Oat Fiber, a bit of fresh spinach leaves, a little of this and that and ended up with a DELICIOUS soup!  This recipe is suitable for all phases of Atkins and most Keto diets.  It’s very low in carbs yet so rich in flavor layer.  Hope you’ll give this one a try!

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INGREDIENTS:

½ meaty turkey carcass, 1 chicken carcass or 2½ c. diced cooked turkey meat

4 oz. highly smoked, dry-cured beef/pork sausage (see comment above)

6 cups water (if using diced turkey, I would use chicken/turkey broth for more flavor)

2 oz. onion, chopped

1 c. celery, chopped

1 clove garlic, minced

1 tsp. fresh ginger, minced

1 14-oz pkg. Zeroodles Shiritake Rice-Shape noodles (or other shape, chopped up)

1 tsp. Sambal Oelek chili sauce (or few drops Sriracha, or 1 tsp. Thai red curry paste)

1 T. low-sodium soy sauce

2 T. rice wine vinegar

1 c. dried shitake mushrooms, broken into small pieces

2 c. fresh spinach leaves (added at very last)

OPTIONAL:  ½ tsp. toasted sesame oil

DIRECTIONS:  Into a 5 qt. soup pot, place the turkey or chicken carcass.  Add the sausage and water to the pot.  Add celery, onion, garlic and ginger next.  Add rice-shaped or chopped up shiritake noodles and shitake mushrooms next.  Bring this mixture to a boil over high heat.  Lower heat and simmer covered with lid 30 minutes, or until veggies and mushrooms are fully tender.  Remove carcass to a cutting board, cool and strip meat off bones.  Chop meat into bite-size pieces and add back to the soup pot.  Add all remaining ingredients listed above but the spinach leaves.  Simmer about 15 minutes more to blend flavors.  Finally add the spinach leaves cooking just until it is barely done, or about 5 minutes.  Serve soup at once.

NUTRITIONAL INFO:  Makes 6 large servings, each contains:

205 cals, 9.85g fat, 6.33g carbs, 3.46g fiber, 2.87g NET CARBS, 20.8g protein, 486 mg sodium

Sun-Dried Tomato Pasta a la Puttanesca

This tasty dinner sure went together easily and FAST!  I would have used prosciutto in this if I had any in the house, but I used a locally made, highly-smoked dry-cured pork-beef sausage my husband brought home from Austin that served as a good stand-in.  I would NOT recommend using regular smoked sausage for this recipe.  I think it would NOT be very good.  Bacon would do in a pinch, but a totally different taste there.  I used Classico brand of sun-dried pesto sauce as it is only 7 net carbs per ¼ cup, spread out among the 4 servings.  I have calculated nutritional stats as if I had used the prosciutto, however.  This was outstanding!  My husband said I could make it again any time and I enjoyed it as well.  This recipe is suitable once you get to phase 2 of Atkins, but those still on Induction wanting to try it need to leave out the white wine.

INGREDIENTS:

2 T. unsalted butter

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

4 slices prosciutto, chopped (or smoked dry-cured sausage as shown above)

1 Roma tomato, coarsely diced

½ c. canned sliced mushrooms with liquid (or 4-5 fresh medium, sliced)

10 black olives, sliced into 3 pieces

½ c. parsley, chopped

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

Dash red pepper flakes

¼ c. sun-dried tomato pesto sauce (I used Classico brand from a jar)

½ c. heavy cream

11 oz. Zeroodles “Penne” noodles with oat fiber (or 4 servings your preferred noodle alternate like zucchini noodles)

DIRECTIONS:   Melt butter in medium non-stick skillet over medium-high heat.  Saute until tender.  Add all remaining ingredients but the cream and noodles.  Lower heat to medium and add cream.   Simmer until it begins to thicken up a bit.  Add the noodles and toss well to coat.  I let mine simmer for about 5 minutes longer.  Serve at once with a nice green salad.

NUTRITIONAL INFO:  Makes 4 servings, each contains:

276.3 cals, 20.2g fat, 12.2g carbs, 5.92g fiber, 6.28g NET CARBS, 6.75g protein, 586 mg sodium

Crustless Skillet Pizza

Skillet Pizza (for 1)

I’m currently revisiting Atkins Induction for a “reset” and remembered this delicious recipe that literally got me through Atkins Induction 10 years ago.  I’ve tried so many of the popular low-carb pizza crust recipes and just don’t like but a few that I have developed or tried in the interim.  A lot of sodium in pizza toppings.  Even this amount of sausage and cheese packs a whopping amount of sodium, as seen in the nutritional stats below!  But hey, when you’re still on Induction and craving pizza, this’ll do occasionally.  Best of all, it can be ready in 10-15 minutes!  Moreover, I don’t end up with “sausage fingers” and swollen ankles the next day from water retention due to the sodium in most low-carb crust recipes.  I’m so sodium sensitive, I leave off pepperoni from my pizzas as a rule.  Just increase ingredients accordingly if you need more servings.

Now this “pizza” isn’t one you can pick up and eat with your hands.  Even as it cools a bit and the cheese firms up, you’ll still have to eat with a fork.  So I don’t do this recipe for company.  🙂  But I find not being able to pick it up and eat by hand doesn’t bother me one bit.  This tastes just like the best sausage, mushroom, bell pepper pizza I ever had in any Italian restaurant or pizza parlor!  You may prefer to use all sausage or all beef, your call, but nutritional info is for the recipe as written.  If watching your sodium intake on doctor’s orders, using all ground beef and also lowering the cheese to 2 oz. would be wise choices.

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INGREDIENTS:

Ready to dig in!

2 oz. pork sausage (breakfast or Italian)

1 oz. ground beef (or more pork sausage)

¼ tsp. fennel seed

Dash oregano

Sprinkle of garlic and onion powder

1/3 can drained, canned mushrooms (or 2 fresh, sliced)

2 oz. bell pepper

3 T. low carb spaghetti sauce (I use Bello Vita)

2 oz. grated mozzarella cheese

DIRECTIONS: Brown meat in no-stick skillet on medium heat.  Add veggies and continue to cook until pretty tender, about 5 minutes.  Add spices and stir.  Using spoon or spatula, neatly push ingredients away from the edges of the skillet as shown in picture.  Dot the surface with the tomato sauce but no need to stir.  Top with the cheese, trying to keep it pretty much on the ingredients.  Cover and lower heat to lowest setting and heat long enough to melt cheese.   Should be ready in just a few minutes.  Allow to cool a couple minutes so cheese will firm up a tad before attempting to “slice” into two slices.  Using a broad spatula, slide a portion out of the skillet onto the serving plate (or toasted French bread, for non-Atkins eaters). Enjoy!

NUTRITIONAL INFO: Serves 1 and contains:

531 cals, 39.3g fat, 11.2g carbs, 2.9g fiber, 8.1g NET CARBS, 34 g  protein, 1312 mg sodium

Sausage & Cabbage with Sofrito

What a tasty surprise!  I’m a bachelorette for the day and had not yet washed the skillet I fried bacon in this morning.  So I thought I’d stir-fry me a quick lunch of smoked sausage and cabbage.  I had just made a fresh batch of my Sofrito for freezer keeping and was smitten with the idea of breaking off a little piece from my freezer block and putting a little in my lunch skillet.  What a great idea this turned out to be! And what a simple, quick meal to prepare on a week night when you come home from work really tired.

Earlier in the week I had pulled off the outer leaves of a cabbage for stuffing but changed my mind.  So I wanted to use those leaves up quickly before they dried out.  This final dish turned out to be delicious and much better than I anticipated!  But then I really just love this Sofrito and use it on/in so many different recipes now.  If you like it, you’ll become addicted to the stuff, I’m certain. Haven’t used it in or on anything to date I didn’t like.  This recipe is naturally Atkins Induction friendly and suitable for Keto, Paleo and Primal lifestyles.

INGREDIENTS:

8 medium cabbage leaves, stemmed & sliced ½” (or equivalent)

8 oz. Burton’s Smoked Sausage (or other brand), sliced ¼”

2 tsp. bacon grease

2 T. my Sofrito

VARIATION:  Use halved small red radishes or daikon radish slices instead of cabbage

DIRECTIONS:  Cut cabbage and sausage as instructed above.  Add bacon grease to a skillet and head on medium-high.  Add sausage to the pan and brown slices on both sides lightly.  Add cabbage and stir-fry a few minutes until cabbage begins to soften.  Add the sofrito herb mixture and continue stir-frying until cabbage is done to your liking. Serve at once.

NUTRITIONAL INFO:   Makes 2 servings, each contains:

350 cals, 27g fat, 6.2g carbs, 2.55g fiber, 3.65g NET CARBS, 23.4g protein, 1050 mg sodium (reduce sausage to reduce sodium)

Smoked Sausage Twinkies®

I was craving some good old sausage cheese balls for lunch today, but realized I’m out of bulk breakfast sausage.  But I did have a 6-oz. piece of smoked sausage in the fridge.  Wasn’t sure how all that would bind together with the change in meat, so I added 2 eggs, some cream and baked my ball-shaped lunch in to Twinkie® shapes instead.  Wow!  These were amazingly good, and not at all heavy like one would think.  I ate 3 of these things and am pleasantly full.  My husband won’t be home from Waco until dinner, so I’ll let him try them for a late snack perhaps.  I just KNOW he’s going to love these delicious treats!

INGREDIENTS:

2 c. Carbquik Bake Mix (or other low-carb mix)

1 c. shredded Cheddar cheese

6 oz. Burton’s Smoked Sausage (or any brand you have), chopped

2 large eggs, beaten

½ c. heavy cream

VARIATION:  Add a little minced green onion to the batter.

DIRECTIONS: Preheat oven to 350º.  Using a brush, oil a non-stick twinkie-shape pan (12-slot).  I used a food processor to chop up my sausage, but you could finely dice with a knife if you prefer.  Scrape into a medium bowl.  Add all other ingredients and stir until uniformly moistened and blended.  Spoon the stiff batter into the 12 slots of the twinkie pan.  Batter will be nearly to the top of each slot.  Slightly press batter down to eliminate air holes.    Pop into 350º oven for 18-20 minutes or until lightly browned as shown above.  Remove from oven.  Cool 3-4 minutes before attempting to loosen and lift out of the pan of they may break apart.  Serve warm and enjoy!

NUTRITIONAL INFO:   Makes 12 Twinkies®, each contains:

123 cals, 11.2g fat, 4.81g carbs, 3.5g fiber, 1.31g NET CARBS, 7.46g protein, 296 mg sodium

Sausage Tarragon Cream on Toast

It’s what I had for breakfast today!  This dish evolved from my Eggs with Tarragon Cream recipe but I added some sausage.  This is Atkins Induction friendly and a tasty change of pace for breakfast when you just don’t feel like eggs.  My husband scrambled up an egg and placed on his toast before adding his gravy mix.  Nice variation on a theme.  This dish is also good as a lunch or evening meal served alongside a lovely green salad.  It truly is one of my favorite breakfasts!  This one is Atkins Induction Friendly, too!

INGREDIENTS:

2 Revolution Rolls (also known as Oopsie Rolls or Cloud Bread)

4 oz. pork breakfast sausage, browned (or whatever brand you prefer that has minimal sugar added)

1/3 c. green onion, chopped

1 Roma tomato, coarsely chopped

¼ tsp. dried tarragon (or ½-1 tsp. fresh)

Dash salt and black pepper

¼ c. heavy cream

1 c. water

DIRECTIONS:  Brown sausage in non-stick skillet over medium-high heat..  Add chopped green onion and chopped tomato and saute until onion is softening a bit and the tomato is just barely beginning to soften, but is not cooked to mush.  Lower heat to low.  Add seasonings, cream and water.  Simmer to thicken.  If not thick enough to suit your preference, sprinkle a tiny bit of your favorite thickener and stir until it has thickened up.  Toast the Revo Rolls and spoon the sausage cream over the toasted rolls and serve at once.

VARIATION:   Add scrambled egg before topping with sausage gravy. 

NUTRITIONAL INFO: Makes two servings, each contains (not including egg):

330 Cals, 26.7g fat, 4.3g carbs, 0.8g fiber, 3.5g NET CARBS, 17.5g protein, 522 mg sodium

Sausage Noodle Soup

I recently bought some Palmini canned “noodles”, which are made from Hearts of Palm.  To date, I’ve only used Hearts of Palm in salads.  Some pickle them.  I tried them with a meaty Bolognese Italian meat sauce recently and didn’t much care for them that way as the taste of the Hearts of Palm came through in my final spaghetti.  But today I decided to experiment with them in a soup and this application was a success.  We both liked this soup.  Simple to put together, too.  Can’t wait to do a chicken noodle soup with these!  This recipe is suitable for all phases of Atkins and other Keto diets.  Paleo and Primal folks can enjoy this recipe, too!

Our latest three volumes of LOW CARBING AMONG FRIENDS cookbooks are calling you.  Volume 8 and Volume 9 are almost exclusively comprised of my recipes!  Included in both editions are a few tasty new creations of my dear friends George Stella and Jennifer Eloff.   Volume 10 is hot off the press with more delectable goodies.  EARLY BIRD SECRET SALE!!  Special pricing and limited-time free shipping so hurry and place your order today.  You can order these or any of our cookbooks at https://amongfriends.us/Secret-SALE.php.  When you purchase our books, we would sure appreciate you stopping by Amazon to leave a review here.

INGREDIENTS: 

1 lb. pork bulk breakfast sausage

3/4 c. celery, chopped

2 oz. onion, chopped

1 oz. red bell pepper, coarsely chopped

2 oz. green bell pepper, coarsely chopped

½ c. parsley, chopped

¼ tsp. my Seafood Spice Blend

1/8 tsp. coarse black pepper

¼ tsp. crushed dried thyme

1/4 tsp. Chipotle Tobasco Sauce (or 1/8 tsp. regular Tobasco)

1 Roma tomato, coarsely diced

3 c. chicken broth, (more if you like greater ratio liquid to solids in soup)

1  14-oz can Palmini “noodles”, drained & rinsed (I actually used 2/3 can)

DIRECTIONS:  Brown pork sausage in a 4 qt. saucepan or soup pot.  Add celery, onion, bell peppers and saute until the veggies begin to wilt.  Add all remaining ingredients but the noodles and bring to a low boil.  Lower heat to a simmer and cook 30-45 minutes or until flavors have developed.  Add noodles toward the end of cooking (earlier if you want them softer, last 5 minutes if you want them firmer or “al dente”).  Fat will eventually cook out of the sausage into the soup stock and give it a very deep, tasty flavor.  If you like more liquid in your soup, add a little more broth or a little bit of water and simmer a little longer.  Serve hot.  Leftovers should freeze well.

NUTRITIONAL INFO:   Makes 6 large bowls, each contains:

316 cals, 23g fat, 4.95g carbs, 2.88g fiber, 2.07g NET CARBS, 19.3g protein, 627 mg sodium

 

New England Clam Chowder

This classic chowder favorite is super yummy and always a hit with seafood lovers.  We occasionally drove over to Killeen to a big Asian grocery store and I picked up items we just can’t get locally.  A couple daikon radishes and Japanese eggplants are usually on that grocery list, along with some Asian sauces and condiments I can’t find locally either.

My local grocers have just never carried daikon radishes in their produce department, though they are not considered to be all that exotic on the American culinary scene.  Daikon radish makes a wonderful potato sub in soups!  Very close in flavor and texture, much closer than turnips for a potato sub and much softer in texture than rutabaga as a potato sub.  Rain and chillier weather always makes soup a perfect choice for lunch or dinner!  I always keep a couple cans of clams around, so a no-brainer today.  This recipe is suitable for all phases of Atkins and other Keto diets if the macros will work for you.

INGREDIENTS: 

4 oz. bacon, coarsely chopped

3 oz. onion, chopped

10-oz. can of clams, with juice (or 2 6.5 oz. cans)

1 c. daikon radish, peeled, chopped

½ c. parsley, chopped

1/8 tsp. coarse black pepper

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

½ c. heavy cream

2 c. seafood stock or chicken stock (more, if thinning soup is required)

DIRECTIONS:  Make Jennifer Eloff’s homemade Condensed Mushroom Soup recipe by her instructions at the link above.  Reserve half in your refrigerator for some other use and use just half the batch for this chowder recipe.

Chop bacon, onion, daikon and parsley and set each aside.  Brown bacon over medium high heat in a 4-quart saucepan.  When it is brown, add the onion and black pepper and sauté to allow it to begin to brown/caramelize.  Add the clams, daikon radish and parsley.  Stir well.  Add the mushroom soup concentrate, the cream and water.  Bring to low boil and lower heat to a simmer about 20-30 minutes or until daikon is just tender.  Stir occasionally during cooking to prevent scorching on bottom of the pan.  A little more water or stock (added very slowly) if soup gets too thick for your liking. Serve at once with some low-carb rolls and a salad.

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

274 cals, 20g fat, 7.38g carbs, 1.08g fiber, 6.3g NET CARBS, 13.9g protein, 434 mg sodium

Sausage-Chicken Bean Soup

My husband had to go have some lab work done for his doctor this morning so he volunteered to get my groceries on the way home.  Of course, it started raining, is a might chilly out as well, so when I asked him what he wanted for lunch today, I wasn’t surprised he said soup!  Well, since I’m always trying to use up leftovers and one-of’s in the fridge, I put together what turned out to be a very tasty soup!  My husband was doubtful when I said what all I was throwing into the pot, but ended up eating TWO bowls of it, so clearly not a problem for his palate.  LOL

What I had to work with was a small piece of a smoked sausage rope, 1 baked chicken thigh, half of a large yellow squash, and some fresh kale.  Also had in my freezer the cooking pan juices from my last batch of Montreal Baked Chicken (I always save it for just such uses) and homemade chicken broth that is always in my freezer.   VOILA!  A delightful lunch fit for a chilly, rainy day that you can have once you get to phase 2 of Atkins.

Our latest two LOW CARBING AMONG FRIENDS cookbooks, Volume 8 and Volume 9 are almost exclusively comprised of my recipes!  Included in both editions are a few tasty new creations of my dear friends George Stella and Jennifer Eloff.   EARLY BIRD SECRET SALE!!  Special pricing and limited-time free shipping so hurry and place your order.  Or you can order these or any of our cookbooks at https://amongfriends.us/Secret-SALE.php.  When you purchase our books, we would sure appreciate you stopping by Amazon to leaving a review at this site

INGREDIENTS:

3 T. unsalted butter

2 oz. onion, chopped

1 c. chicken meat, pre-cooked, chopped

4″ piece smoked sausage (beef or pork), sliced

1 can Eden soy black beans, with juice (not regular, high-carb black beans!)

2 large kale leaves, stemmed, rinsed and chopped

3 oz. yellow summer squash, diced or sliced

3 c. homemade chicken broth (mine is just chicken boiled in water)

¼-½ tsp. my homemade Montreal Steak Seasoning

¼-½ tsp. Sriracha Chili sauce (or other hot sauce to taste)

DIRECTIONS:  Melt the butter in a soup pot over high heat and saute the onions until they begin to brown.  Add the sausage and squash and saute until all are partially cooked.  Add all remaining ingredients and bring to just a simmer for about 15 minutes or just until the kale is just done.  Add salt to taste only if the sausage hasn’t already made the soup salty enough for your palate.

NUTRITIONAL INFO:    Makes 4 servings (large bowls), each contains:

385 cals, 27 g fat, 12.25g carbs, 6.27g fiber, 5.98g NET CARBS, 21.4g protein, 485 mg sodium

 

 

Sausage-Stuffed Eggplant

We just love eggplant and I like to stuff them with all sorts of tasty protein sources.  Tonight I plan to cook this version with pork breakfast sausage as the protein, rather than my usual seafood treatment of this wonderful vegetable.  This is delicious and provides a good deal of your daily nutritional needs.  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.

VARIATION:  Use 1/2 lb. cleaned small shrimp instead of sausage.  Seafood and eggplant are a flavor pairing made in heaven. 😉 

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 cals, 61g fat, 12.4g carbs, 4.7g fiber, 7.7g NET CARBS, 35g protein, 550 mg sodium

Meatza Meatza® Spinach Burrito

I broke my run on salads this week, OH MY!  I just wasn’t hungry for breakfast this morning, so I just had a cup of coffee.  The hubs took his usual Sunday hobby trip to Austin and it was just me and Button left to our own devices.  By 10:00 I was feeling a might peckish, so I ate brunch.  With just one last psyllium flat bread in the fridge, this is what I came up with.  A couple meats, a dash of fresh spinach and a bit of cheese to bind it altogether and man, was this ever tasty and filling!   This would be great breakfast, brunch or lunch!  I’ll need to get in the kitchen later today to make some more of my flat breads!  This recipe is not suitable until you get to the flour/grains carb re-introduction level (Phase 2) of Atkins due to the very healthy Einkorn flour and CarbQuik bake mix in the ingredient list for the flat bread.

Many more delicious low-carb recipes can be at your fingertips with your very own copy of our cookbooks  LOW CARBING AMONG FRIENDS.  Volume 8 is almost exclusively comprised of my recipes with some new George Stella and Jennifer Eloff creations.  Volume 9, due out in October, has mostly my recipes once again.

EARLY BIRD SECRET SALE!!  Order here for estimated October delivery:  https://amongfriends.us/Secret-SALE.php

Order any of our books from Amazon  or here: amongfriends.us/order.php. There’s currently a special offer of a bundle of all 8 previous volumes that reduces their individual price to only $13.22!  Don’t miss out on this bargain!  And please, if you’ve already bought Volume 8,  I sure would appreciate your taking a moment to stop by this page and leave your personal review:

INGREDIENTS FOR EACH BURRITO:

1 Flat Bread round

3 oz. bulk pork breakfast sausage

2 slices thick pepper bacon

3/4 c. fresh baby spinach leaves

2 T. shredded Monterrey Jack Cheese

DIRECTIONS:  Lay the cooked flat bread on a serving plate and set aside the stove top.  In the middle of a small skillet, using your fingers, form the sausage into an oblong, half-moon shape the size of one half of the bread round.  Lay each strip of bacon along the outer edges of the skillet.  Over medium-high heat, brown until all the meat is thoroughly cooked on both sides.   With your spatula, set the sausage on one side of the bread round.  Lay the two strips of bacon on top of the sausage.  Now wilt the sausage right in the grease remaining in your skillet.  When wilted/cooked lift it onto the burrito atop the bacon.  Sprinkle the 2T. cheese on top and fold the other side of the flat bread over all, securing with a toothpick.  Place plate in microwave at 30% power for about 3-4 seconds so the cheese will melt.  Remove and serve at once.

NUTRITIONAL INFO:   Makes 1 burrito which contains:

670 cals, 60g fat, 18.5g carbs, 10.1g fiber, 8.4g NET CARBS, 33.4g protein, 1417 mg sodium

Carbs can be lowered serving open-faced on only 1/2 bread round; sodium and fat can be lowered making your own lean sausage homemade.

“Frosted” Sausage Donuts

An interesting approach for a crustless quiche creation.  These rose halfway up the sides of the little pans and each one was a perfect portion for an adult!  And they were delicious! If you don’t like mushrooms, you can just omit them (carbs will go down a wee bit).  This recipe is suitable for all phases of Atkins and Keto diets if you can fit the numbers into your daily routine.  They are suitable for Paleo-Primal folks if you substitute coconut milk for the cream.

INGREDIENTS:

5 oz. pork bulk sausage

4 medium mushrooms, chopped

1 green onion, chopped

3 medium eggs, beaten

¼ c. shredded Monterrey Jack or Mozzarella cheese

1 c. heavy cream

¼ tsp. dried tarragon

Dash each salt, pepper and cayenne pepper

1/8 tsp. xanthan gum or your favorite thickener

OPTIONAL:  Chopped parsley to garnish

DIRECTIONS:  Preheat oven to 350º.  Crumble and cook the sausage, green onion and mushrooms over medium-high heat.  Spoon 1/4 of the mixture into two non-stick mini angel food cake pans.  If you don’t have those, use a donut pan (you will have to spread mixture and cheese out over 4 donut wells instead of 2 pans as I used).  Alternately, you could fill 2 large muffin pan wells or use two mini-loaf pans.   Sprinkle 1 T. cheese over each one.  Spoon in the remaining 1/4 mixture into each pan again.  Again, sprinkle 1 T. cheese over each one.  All filling and cheese should be distributed now.

Beat the eggs in a small bowl.  Slowly drizzle the egg mixture over all the “donut” shapes you are making.  If you need more egg using different pan, beat up another egg and finish filling them up to 1/2 the height of your well shape.  Pop pan into hot 350º oven and bake for around 10-12 minutes, watching closely so as not to overcook them.  Will be dry to the touch on top when done.

While they are cooking, make the sauce.  Heat the cream in a skillet over medium heat.  Add the tarragon, salt (omit if very sensitive to salt), pepper and cayenne.  Dust your preferred thickener over the top and stir until it thickens up for you.   When you remove the cooked donuts from the oven, tip them out of the pans onto your serving platter, using a knife tip to help removing them.  Spoon the sauce over the top and garnish with chopped parsley if desired.  Serve at once.

NUTRITIONAL INFO:  Makes 2 servings, each contains:

810 cals., 75.1g fat, 6.25g carbs, 0.85g fiber, 5.4g NET CARBS, 29.15g protein, 870 mg sodium

Since you may use different pans, I am providing the numbers for the entire recipe below.  Simply divide these numbers by the number of portions you made to get the values for one of YOUR servings.

ENTIRE RECIPE CONTAINS:  1621 calories, 150.2g fat, 12.5g carbs, 1.7g fiber, 10.8g net carbs, 58.3g protein, 1740 mg sodium

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.

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

INGREDIENTS:

4 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

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

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 cals., 15g fat, 6.63g carbs, 1.26g fiber, 5.37g NET CARBS, 16g protein, 609 mg sodium

 

Mexicali Smoked Sausage Medley

This is one of those concoctions that doesn’t photograph too well, but it sure tasted good!  I had a small piece of smoked sausage leftover in the fridge I wanted to use up for our lunch today and this is what I came up with.  I went kind of light on spices, but it still had a distinct, yummy Mexican flair from the chili powder and cumin.  We both enjoyed this and I will make this one again.  It sure went together fast.  This recipe is suitable for all phases of Atkins and other Keto diets.  Primal and Paleo devotees can also enjoy this one!

Many more delicious low-carb recipes can be at your fingertips with your very own copy of our cookbooks  LOW CARBING AMONG FRIENDS.  Volume 8, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself, is almost exclusively comprised of my recipes with some new creations by Chef George Stella and Jennifer Eloff.  Order your copy (or any of our  cookbooks) from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS:

1 T. bacon grease

2 oz. onion, chopped

6 oz. smoked sausage, sliced

8 oz. zucchini, sliced (I used calaba squash, zucchini’s cousin)

2 oz. red bell pepper, sliced

1 Roma tomato, diced coarsely

1/8 tsp. each chili powder, garlic powder & cumin

½ c. each Monterey Jack and Cheddar cheese

½ c. cilantro, chopped

VARIATION:  Substitute 1/2 lb. ground beef or crumbled breakfast sausage for the smoked sausage and you will have two totally different ways to prepare this dish. 

DIRECTIONS:   Preheat oven to 350º.  Melt bacon grease in skillet over high heat.  Add onion and saute until begins to brown.  Add squash slices and stir-fry until it, too, is beginning to brown.  Add the sausage slices, bell pepper and tomato.  Lower heat and add the spices and stir well.  Saute just a few more minutes and remove from heat.  You can bake/serve in this skillet or you can transfer to a lightly oiled baking dish.  Sprinkle the cilantro and both cheeses evenly on top.  Pop into hot 350º for about 20 minutes or until cheeses are melted and flavors have melded well.  Remove and serve at once.

NUTRITIONAL INFO:   Makes 3 servings, each contains:

335 cals, 25.5g fat, 7.83g carbs, 2.1g fiber, 5.73g NET CARBS, 20g protein, 889mg sodium

Creamy Sausage and Gnocchi

I tried a new gnocchi dish tonight for dinner with my dumpling recipe.  Wasn’t sure how it would taste with smoked sausage, but we both really liked it.  I just love gnocchi in creamy sauces!  These soft pillows of yummy texture came out perfect once again.  It’s simple to put together, but you do have to watch two pots at the same time, which is always a juggling act.  I’ve made my dumplings recipe so many times now, I could make them blindfolded, so I managed this just fine.  This recipe is suitable for all phases of Atkins provided those still on Induction omit the white wine.  I found a bottle or Reisling in the fridge so that is what I used tonight in this creamy sauce.  Mmmm, with a nice green Italian salad, this was marvelous!.

Many more delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, Volume 8, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself.  Volume 8 is almost completely comprised of my recipes! Chef George Stella and Jennifer Eloff are also including several tasty new delights in Vol.  8! Order yours (or any of our earlier cookbooks) from Amazon  or our direct order site: amongfriends.us/order.php.  Remember, they make GREAT birthday or holiday gifts!  If you’ve already purchased a book, the team would appreciate it if you would please take a moment and drop by our Amazon page to leave your personal review.  🙂

INGREDIENTS:

1 recipe Peggy’s Original Dumplings dough

10 oz. smoked sausage, sliced

3 oz. yellow onion, sliced

1 c. parsley, chopped

1 small can (about 1/2 c.) sliced mushrooms, with juice

2 T. tomato paste

1 tsp. my Homemade Montreal Steak Seasoning

1/8 tsp. coarse black pepper

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

1 c. heavy cream

VARIATIONS:  Instead of smoked sausage, use sliced Italian sausage, little balls of browned breakfast sausage, or grilled/baked chicken chunks would also be delicious in this sauce.

DIRECTIONS:  It is key to have all ingredients prepared and right by the stove ready.  As I said above, you have to watch two pots at the same time for this recipe.  🙂  Prepare the Dumplings recipe wet and dry ingredients in separate containers as specified in that recipe.  Place a piece of plastic wrap or silicone sheet by them.   Stir the dry into the wet ingredients with a fork and rubber spatula.  When the dough has formed a ball and has thickened up nicely, make 20-24 small balls of dough about the size of a marble in the palms of your hands (I got 22 but mine could have been a tad smaller 😉 ), roll and set down on silicone/plastic sheet.  Press them slightly flat.  Let them just rest until water comes to a boil.  Place a 4 qt. saucepan of water on to boil.

While it is coming to a boil, in a skillet lightly brown the sausage and onion over medium high heat.  Add the wine, parsley and mushrooms with juice.  Add pepper and Montreal Steak mix.  Simmer as you wait for that water pot to come to a boil.  Lower heat to lowest setting possible and add cream.  It will simmer and reduce, thickening it a bit.  Add a light dusting of your favorite thickener if you want your thicker.  I did not.

Water should be boiling by now.  Carefully (lest it splatter on your arms) drop the flattened gnocchi into the water.  That will usually cool the water down to a simmer, but also lower heat so it is definitely at a very gentle simmer.  Cover tightly and set a timer for exactly 10 minutes. DO NOT LIFT THE LID for this 10 minutes or the gnocchi will get what I call “packy” or dense/hard.  When the timer goes off, remove lid and with a slotted spoon, gently lift and drain them off (I tap spoon on paper toweling) and then add to your sauce skillet.  Stir gently once or twice and serve at once.  Alternately, you can dip the gnocchi into a large, deep serving platter and spoon the sauce over them if you prefer.

NUTRITIONAL INFO:   Makes 5 servings (about 1c. each), each contains:

377 cals. , 33g fat, 9.16g carbs, 4.1g fiber, 5.1g NET CARBS, 12.3g protein, 475 mg sodium

 

 

Sausage à la King

Here’s a new and scrumptious use for my new Mozzy Dough.  I had some hesitation on this creation when I started making dinner last night, but it came out truly delicious!  The hubs said I could “make this one again any old time”.  🙂  It was colorful, flavorful and just as tasty as it could be.  So simple to make, too.    This recipe is not suitable until you have reached Phase 2 Atkins.  It will be OK for Keto diets if you can fit the carbs into your daily limits; not suitable for Paleo.

Many more delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, Volume 8, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself.  Volume 8 is almost completely comprised of my recipes! Chef George Stella and Jennifer Eloff are also including several tasty new delights in Vol.  8! Order yours (or any of our earlier cookbooks) from Amazon  or our direct order site: amongfriends.us/order.php.  Remember, they make GREAT birthday or holiday gifts!  If you’ve already purchased a book, the team would appreciate it if you would please take a moment and drop by the our Amazon page to leave your personal review.  🙂

INGREDIENTS:

2/3 recipe my Mozzy Dough

1/8 tsp. cayenne pepper (optional)

8 oz. smoked sausage, sliced

1 oz. each red, yellow and green bell pepper, cut up coarsely

1 plum tomato, seeded and cut up coarsely

3/4 c. heavy (whipping) cream

3/4 c. tap water

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

¼ c. parsley, chopped

¼ tsp. my Homemade Cavender’s Greek Spice Blend

¼ tsp. coarse black pepper

¼ tsp. onion powder

1/8 tsp. xanthan gum (or your favorite thickener)

DIRECTIONS:  Preheat oven to 350º.  Make up the Mozzy Dough per that recipe’s instructions, adding the 1/4 tsp. cayenne to the dry ingredients.  When dough is formed and pulling away from the bowl,  shape into a big log and cut off 2/3 of it for this recipe.  Place the rest in a plastic baggie and refrigerate/freeze for another use.  Divide dough into four equal portions. Press each portion of dough into four slots of a shortcake pan (if you have one), or you could use 4 mini pie pans, or four cups of a large muffin cup pan.  Press the dough evenly and up the sides of the slots a bit.  Bake at 350º for about 15 minutes or until puffed up and lightly browned.  Remove from oven until filling is ready.

For the filling, place the sausage in a skillet and brown over medium-high heat.  Remove with slotted spoon and brown the chopped peppers and tomato in the sausage grease until tender but not mushy.  Spoon onto a paper plate for now.  Remove most of the remaining grease from the pan.  Add to the skillet the onion powder, black pepper and Cavender’s blend.  Reduce the heat to low and add the parsley.  Add the water, cream and wine to the pan last.  Simmer a few minutes for flavors to blend.  Dust the xanthan gum in stages over the surface, stirring constantly for 3 minutes between additions, scraping down the sides of the pan frequently.  Do not overuse xanthan gum or your sauces will get slippery, which is quite off-putting.   When the sauce thickened to your liking, stop adding the thickener.  Invert the shortcake shells (don’t invert the shells if you used mini pie pans or muffin cups) each of the pastry shells onto plates, spoon about 1/2 cup of the sauce atop each and top with the sausage and pepper mixture.  Serve at once.

NUTRITIONAL INFO:    Makes 4 servings, each contains:

642 calories, 55 g fat, 14.95 g carbs, 6.97 g fiber, 7.98 g NET CARBS, 31.6 g protein, 1255 mg sodium

“Pasta” Fagioli Soup

This soup was super yummy at lunch today.  Saw the can of Eden Black Soy Black Beans and knew I had some bulk pork sausage in the refrigerator.  Standing in for the pasta in classic Pasta Fagioli Soup, is thinly sliced yellow summer squash.  If you are at Pre-Maintenance or Maintenance levels of Atkins, instead you could break up one serving (2 oz. uncooked) Al Dente brand Carba Nada Egg Pappardelle noodles in place of the squash for a more authentic Italian soup.  Doing so adds about 2 net carbs per serving, whereas the squash only adds about 1/2 net carb per serving.   Another option would be to chop up some of those tofu-based Miracle Noodles (if you like them), for virtually no extra carbs or calories!  The squash, I have to admit, was tasty in this as well as a colorful stand-in for traditional pasta in pasta fagioli, but that’s your call.  This recipe, as written, is suitable once you get well into Phase 2 Atkins (remember, it has beans in it).

INGREDIENTS: 

2 T. bacon grease

2½ oz. onion, chopped

1 c. celery, chopped

4 oz. pork breakfast or Italian sausage, shaped into mini meatballs

2 oz. cured ham, chopped (or 4 slices bacon)

1½ c. homemade chicken broth

4 c. water

2 Roma tomatoes, cut in chunks

1 c. cilantro, chopped (use 1/2 c. parsley if not a fan)

1 medium yellow summer squash, cut lengthwise and then sliced

¼ c. rice wine vinegar or red wine vinegar  (optional, but really adds a lot)

½ tsp. coarse black pepper

¼ tsp. each dried oregano and basil

1 can Eden Soy Black Beans (not the same as high-carb black beans!)

Optional:  ½ c. low-carb pasta of your choice

DIRECTIONS:  Heat bacon grease over high heat and sauté onion and celery until translucent.  Add mini sausage balls and ham/bacon to pot and stir very gently to cook the sausage without breaking it apart.  Add all remaining ingredients to the pot.  There’s enough salt in the ham and sausage I don’t think you’ll need to add extra salt to this soup.  Add 1/2 c. small macaroni noodles (if using).  When the soup comes to a light boil, lower heat to a simmer.  Simmer until squash and noodles are tender, or for about 20-25 minutes.  Serve with your favorite low-carb garlic bread and a nice green salad.

NUTRITIONAL INFO:   Makes 8 bowls (about 1½ c. each), each bowl contains (Remember to add in numbers for the pasta if used):

161.5 cals., 10.52 g fat, 5.77 g carbs, 3.48 g fiber, 2.29 g NET CARBS, 10.5 g protein, 235 mg sodium

 

Collard Sausage Soup

What God-fearing southern gal wouldn’t include a collard greens soup in her collection of potages (French for ‘clear soups’)?  I stumbled upon this creation one day, having only 2 leaves left in a bunch of collard greens after throwing out those that had gone yellow in the refrigerator.   I had cooked classic southern-style collards, with sweet caramelized yellow onions and bacon earlier in the week, using most of the bunch of collards.   What to do with just two viable leaves left?  Soup, of course!

I had a package of fresh-cooked chickpeas in my freezer.  Chickpeas have a much lower glycemic index than most dried beans, but more importantly,  and the fresh are also lower in their actual glycemic load (impact on your blood glucose) than their canned cousins.  Although chickpeas are quite carb-y, they are still a healthy legume choice if used sparingly on your low-carb plan.  I sliced up a nice portion of smoked sausage and voilà, this incredibly delicious soup that turned out to be quite a surprise for both of us.  You can lower the carb count on this soup by using fresh cooked soy beans or soy black beans.  Your call there.  This soup really isn’t suitable until you are nearly at goal weight as it is high in carbs with the chickpeas/beans in it.

INGREDIENTS:

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

3 oz. onion, sliced

1 c. collard green leaves, sliced and stems removed

3/4 c. red bell pepper, coarsely chopped

4 c. clear homemade chicken broth

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

2 tsp. Sriracha sauce (optional)

3 c. cooked chickpeas (less for lower carbs, or use soy black beans for lowest carbs)

Dash black pepper

DIRECTIONS:   Lightly sauté 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.  Sauté 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 here so no added salt needed.

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

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

Bacon “Risotto”

This 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.

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

 

Triple Pork Rolls

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

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

INGREDIENTS:

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

8 oz. ground pork

2 oz. Smoked Gouda cheese

4 thick slices of bacon

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

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

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

Bacon & Leek Soup

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

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

INGREDIENTS:

5 slices low-sodium bacon, sliced

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

2 c. homemade chicken broth

2 c. water

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

¼ tsp. each salt and black pepper

your favorite thickener (if needed)

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

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

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

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

Calico Cabbage

This scrumptious cabbage creation will really surprise you.  It is 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

VARIATION:    Use previously grilled (over charcoal) sausage in this and take it to a whole new level.  Even more delicious!

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

 

 

Bacon-Leek Gravy on Toast

Rather than go with an ordinary bacon gravy on toast today, I decided to cut up one of the leeks I have in the fridge and add to the party.  These two flavors are always a winner in my book.  This tasty dish, served on toasted slices of this Einkorn flour bread recipe (made up in a sheet of 12 slices, rather than dinner rolls) was absolutely delicious this morning.   This would also make a nice brunch or lunch dish.  This recipe is suitable for all phases of Atkins and other Keto diets, provided those still on Induction use an Induction suitable bread (toasted flax bread).

INGREDIENTS:

6 slices low-carb bread of choice, toasted (numbers below based on linked bread recipe)

6 slices bacon, chopped

½ leek washed of dirt hiding in leaves, sliced thinly

1 c. heavy cream

½ c. water

Few shakes each salt and black pepper

Dash xanthan gum or your preferred thickener to thicken gravy

DIRECTIONS:   Chop bacon and leek.  Add bacon to non-stick skillet and brown.  Do not drain.  Add leek and saute just until tender.  Add cream, water, salt and pepper and simmer a few minutes to slightly thicken.  Two or three light dustings of xanthan gum stirred in (allow each addition to thicken to avoid getting too much) or use your preferred thickener to thicken gravy a bit more.  Plate up the toast and dip gravy on top, dividing the skillet contents as equally as possible (about 1 generous cooking spoonful each).  Serve at once.

NUTRITIONAL INFO:    Makes 6 servings, each contains:

275 calories, 23.2 g fat, 803 g carbs, 4.16 g fiber, 3.89 g NET CARBS, 8.4 g protein, 565 mg sodium

 

Jalapeno Meatloaf Burgers

I want a quick meal tonight so I’m making a favorite of ours.  We drove down to our cabin place this morning and I’m tired, so simple is the plan.  When I created this recipe, I basically started with my meatloaf recipe and added half of a huge jalapeno.  Ate these babies on a Carb Smart hamburger bun.  DEEEEEliscious!  WE make these often now!  Not quite the same as a meatloaf sandwich (without the tomato sauce topping one typically puts on a meatloaf), but super tasty in a new, bold way!  These are not suitable until late in Phase 2 Atkins OWL unless you substitute a phase approved bread for the Joseph’s pita or Carb Smart bun.  These will also fit into other Keto diets provided the carbs will fit your daily limits.

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

Chipotle-Pork Soup

Man, 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 (or 1 small chipotle in adobo, seeded and mashed)

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

Calico Cabbage

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

Having made keilbasa and cabbage many a time I don’t know WHY it took me so long to  throw in a little kale into the skillet.  Once I did, there was no turning back.  This combo is so tasty!  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 dish, which is quite nice.

I used Burton’s 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 for my palate.    This hearty, delicious dish is suitable for all phases of Atkins, other Keto diets and Primal-Paleo as well.

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

Individual Eggplant Parmigiana Slices

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

Spaghetti Squash with Italian Sausage

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