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

kielbasa-with-cabbage-kaleHaving 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

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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!

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. Special prices right now! Hurry and place your order today for one or more of our cookbooks at https://amongfriends.us/sale.php or at Amazon. After your book(s) arrive, and you’ve had a chance to try a recipe, do stop by and leave a review at Amazon here.

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 (or highly smoked dry-cured meat like bacon)

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

Skillet Pizza

Click to enlarge
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:

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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)Smoked Sausage Twinkies (2)

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

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 chowder is super yummy and ever so easy to whip up.  We drove over to Killeen to a big Asian grocery this week and I picked up a couple daikon radishes.  They make a wonderful potato sub in soups.  A cold front is moving through today so soup just sounded good for lunch.  I always keep a couple cans of clams around, so a no-brainer.  This recipe is suitable for all phases of Atkins and other Keto diets if the macros will work for you.

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 orders can be delivered by Thanksgiving.  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 at this site .

INGREDIENTS: 

4 oz. bacon, coarsely chopped

3 oz. onion, chopped

10-oz can of clams, with juice

1 c. daikon radish, peeled and chopped

½ c. parsley, chopped

1/8 tsp. coarse black pepper

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

½ c. heavy cream

1 cup water (more if too thick for you)

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 saute 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 30-40 minutes or until daikon is tender.  Stir occasionally during cooking to prevent scorching on bottom of the pan.  Add more water if it gets too thick for your liking.  Serve at once.

NUTRITIONAL INFO:    Makes five 1½c. large bowls (as shown above).  Each bowl 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

004

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

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

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

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 look.  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!  The squash, I have to admit, was a tasty as well as colorful stand-in for traditional pasta in this fagioli soup, 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).

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! But George Stella and Jennifer Eloff are also including several tasty new delights to try in this latest Volume 8! You’ll LOVE these delicious recipes, so order yours (Volume 8 or ANY of our cookbooks) from Amazon  or our direct order site: amongfriends.us/order.php.  For a limited time, there is free shipping if you order 2 or more cookbooks on the same order.  Remember, they make GREAT birthday or holiday gifts!If you’ve already purchased a book, take a moment and drop by the our Amazon page and  leave your personal review on the latest book.  Inquiring minds want to know. 🙂

INGREDIENTS: 

2 T. bacon grease

2½ oz. onion, chopped

1 c. celery, chopped

4 oz. pork breakfast 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  (optional, but really adds flavor)

½ tsp. coarse black pepper

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

DIRECTIONS:  Heat bacon grease over high heat and saute 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.  When it comes to a light boil, lower heat to a simmer.  Simmer until squash is tender, or for about 30 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:

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

 

Chickpea, Collard and Sausage Soup

Collards and Chickpea Soup

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

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

INGREDIENTS:

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 (soy black beans will give lower carb count)

Dash black pepper

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

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

214 calories, 8.48 g  fat, 19.37 g  carbs, 5.22 g  fiber, 14.15 g  NET CARBS (soy beans yields 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

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

Calico Sausage

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

jalapeno-meatloaf-burgers

I want a quick meal tonight jso I’m making a favorite of ours.  I have been weeding in my garden and I’m flat out tired.  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 dients 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

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

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

INGREDIENTS:

10 oz. breakfast sausage

3 oz. onion, chopped

3/4 c. red bell pepper, chopped

3 c. homemade chicken broth

1 c. water

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

¼ c. cilantro, chopped (optional)

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

1 clove garlic, minced

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

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

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

NUTRITIONAL INFO:    Makes 8 cups, each cup containing:

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

Calico Cabbage

Calico Sausage

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

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

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

INGREDIENTS:

4 c. cabbage, coarsely chopped

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

2 oz. red bell pepper, diced large

2 oz. green bell pepper, diced large

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

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

Dash coarse black pepper

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

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

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

 

 

Kielbasa with Cabbage & Kale

kielbasa-with-cabbage-kaleHaving made keilbasa and cabbage many a time I don’t know WHY it 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

Eggplant Parmigiana Slices

Eggplant Crust Pepperoni Pizza

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

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

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

INGREDIENTS:

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

1½ T. homemade mayonnaise

1½ oz. pork rinds (2 handfuls) crushed

Dash your favorite seasoning blend

Dash Italian spice blend (or oregano)

1½ oz. shredded mozzarella (about 5 Tbsp.)

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

½ oz. green bell pepper, sliced extremely thin

5 slices pepperoni, chopped a bit

2 T. Parmesan, grated

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

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

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

NUTRITIONAL INFO:   Makes 2 slices, each contains:

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

Spaghetti Squash with Italian Sausage

spaghetti-squash-with-italian-sausag

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

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

INGREDIENTS:

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

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

2 oz. onion, chopped

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

2 oz. cream cheese

½ tsp. dried oregano leaves

2 T. parsley, chopped

Dash each onion and garlic powder

1 c. shredded mozzarella cheese

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

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

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

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

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

Zucchini Pesto Quiche

0062

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

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

INGREDIENTS: 

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

12 oz. zucchini, sliced

3 oz. onion, chopped

10 oz. pork sausage

2 T. olive oil

zucchini-pessto-quiche-close-up
Click to enlarge

3 oz.  pesto or sundried tomato pesto sauce

6 oz. Monterrey Jack Cheese

Dash each salt and pepper

1 beaten egg

½ c. cream

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

NUTRITIONAL INFO:    Makes 6 servings, each contains:

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

Kielbasa and Cabbage Bake

kielbassa-cabbage

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

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

INGREDIENTS:

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

3 ox. slivered yellow onion

¼ c. my homemade Shawarma Mayo

¼ c. my Balsamic Vinaigrette (or Italian dressing)

6 c. green cabbage, chopped coarsely

1/8 tsp. coarse black pepper

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

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

NUTRITIONAL INFO:   Makes 4 servings, each contains:

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

Bacon-Shawarma Salad

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

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

INGREDIENTS:

6 oz. raw bacon, cut into 1/2″ pieces

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

1 small carrot, peeled and slivered with peeler

8 cherry tomatoes, sliced in halves

6 slices cucumber, sliced again into halves

4 T. my Shawarma Salad Dressing

3 T. hot bacon grease

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

NUTRITIONAL INFO:   Makes 4 salads, each contains approximately:

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

Triple Pork Rolls

triple-pork-rolls

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

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

INGREDIENTS:

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

8 oz. ground pork

2 oz. Smoked Gouda cheese

4 thick slices of bacon

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

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

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

Chipotle Jicama Hash

Click to enlarge

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

Click to enlarge
Chipotle mayonnaise

INGREDIENTS: 

4 slices bacon, chopped coarsely

2 c. small dice jicama, peeled (use turnip to lower carbs)

4 oz. purple onion, chopped

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

4 T. my Chipotle Mayonnaise

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

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

500 calories, 39 g fat, 17.85g carbs, 7.45g fiber, 10.45g NET CARBS (use less onion to lower a bit), 19g protein, 482 mg sodium

Bacon-Wrapped Steak Logs

bacon-wrapped-steak-logs

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

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

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

INGREDIENTS:

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

3 oz. onion, sliced and separated into rings

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

2 T. bacon grease

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

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

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

NUTRITIONAL INFO:    Makes 8 steak logs, each contains:

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

Bacon Boats

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

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

INGREDIENTS:

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

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

3 T. hemp hearts

4 medium green onions, chopped

1 large egg, beaten

1 cup Monterrey Jack Cheese

1/8 tsp. coarse black pepper

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

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

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

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

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

 

Pork & Chorizo Bake

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

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

INGREDIENTS:

1 lb. ground pork

3 oz. chorizo sausage

3 oz. onion, chopped

1 poblano pepper, cut in 3/4″ pieces

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

½ tsp. ground cumin

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

¼ c. chopped cilantro (optional)

16 pitted black olives (sliced or whole)

1 c. shredded colby-jack cheese

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

NUTRITIONAL INFO:   Makes 4 generous servings, each contains:

530 calories

43 g fat

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

29.2 g protein

558 mg sodium

Meatza Meatza® Breakfast Burrito

Meatza Meatza®Breakfast Burrito

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

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

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

INGREDIENTS:

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

1  slice lean beef bacon

3 T. shredded Cheddar cheese

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

OPTIONAL:  Add an egg scrambles in 1 pat butter

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

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

NUTRITIONAL INFO:  Makes 1 burrito which contains:

327 calories (435 if scrambled egg added)

22 g. fat (31 if egg added)

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

17.6 g protein

792 mg sodium

Bacon “Risotto”

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

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

INGREDIENTS:

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

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

1 c. green onion, chopped

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

1 oz. cream cheese

3/4 c. shredded Parmesan Cheese

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

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

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

NUTRITIONAL INFO:    Makes 5 servings, each contains:

194 calories

14 g fat

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

10.8 g protein

426 mg sodium

 

Brats with Purple Cabbage

 

Brats with Purple Cabbage

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

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

IMG_5256
Still on the stove

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

INGREDIENTS:

12 oz. beef brats (4 links)

1 T. + 1 tsp. bacon grease

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

3 oz. onion, slivered thin

½ tsp. caraway seed

¼ tsp. coarse black pepper

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

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

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

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

Beef & Bacon Stuffed Squash

Beef-Stuffed Spaghetti Squash

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

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

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

INGREDIENTS: 

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

2 slices thick bacon, chopped coarsely

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

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

2 large green onions, chopped

2 oz. (4 T.) cream cheese

¼ c. shredded mozzarella cheese

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

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

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

NUTRITIONAL INFO:   Makes 2 adult servings, each contains:

627 calories

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

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

46.2 g protein

1100 mg sodium

Calico Cabbage

Calico Sausage

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

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

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

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

INGREDIENTS:

4 c. cabbage, coarsely chopped

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

2 oz. red bell pepper, diced large

2 oz. green bell pepper, diced large

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

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

Dash coarse black pepper

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

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

231 calories

15.2 g fat

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

18.12 g protein

784 mg sodium

 

 

Zuppa Toscana

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

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

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

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

INGREDIENTS:

6 slices bacon, cut into 3/4″ bits

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

2 oz. onion, chopped

1 clove garlic, minced

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

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

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

3 large mushrooms, sliced or cut however you like

4 c. homemade chicken broth (32 oz.)

1 c. water

1 c. heavy cream

Dash black pepper

Dash crushed red pepper

3-4 drops Tobasco hot sauce

¼ tsp. dried oregano leaves

½ tsp. fennel seed, crushed

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

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

356 calories

30.5 g fat

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

15.6 g protein

865 mg sodium

 

Ham-Spinach Alfredo Pizza

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

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

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

INGREDIENTS:  

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

1 T. cream cheese, melted

1 oz. mozzarella cheese shreds

1 T. grated Parmesan cheese

¼ c. chopped spinach leaves

1 basil leaf, chopped

½ oz. red onion, sliced as thin as possible

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

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

NUTRITIONAL INFO:    Makes 1 pizza which contains:

277 calories

16.6 g fat

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

23 g protein

985 mg sodium

 

 

Eggplant Parmigiana “Pizza”

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

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

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

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

INGREDIENTS:

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

1½ T. homemade mayonnaise

1½ oz. pork rinds (2 handfuls) crushed

Dash your favorite seasoning blend

Dash Italian spice blend (or oregano)

1½ oz. shredded mozzarella (about 5 Tbsp.)

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

½ oz. green bell pepper, sliced extremely thin

5 slices pepperoni, chopped a bit

2 T. Parmesan, grated

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

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

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

NUTRITIONAL INFO:   Makes 2 slices, each contains:

310 calories

23.1 g fat

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

18.9 g protein

700 mg sodium