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.

INGREDIENTS:

12 oz. beef brats (4 links)

1 T. + 1 tsp. bacon grease

4 c. purple cabbage, cut up coarsely

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 Oxtail Stew

Beef Oxtail Stew

Shown in cooking pot before thickening

Beef oxtail is just what its name implies.  There is not a lot of meat on the tail of the animal, but like beef shank, it is very tasty meat when stewed or braised in liquid.  It is fairly tough, so it must be stewed for about 3 hours.  This would be a perfect dish to cook in a slow cooker I think.  I don’t own one, but if you follow directions for stew, the meat should get fall-off-the-bone tender for you.

Many add carrots and or rutabaga (potatoes if not low-carbing) to the pot, but I like to add mushrooms, celery and onion only, making this almost like Boeuf Bourguignon.  This delicious recipe is acceptable for all phases of Atkins, Keto diets and Primal-Paleo as well.

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

INGREDIENTS:

2 T. oil of your choosing

1 beef oxtail (around 2#), cut into 2″ sections

2 oz. onion, cut in large chunks

2 large stalks celery (I include leaves), cut in large chunks

1 fresh large mushrooms

½ c. red wine (burgundy or claret), omit if still on Induction

3 small bay leaves

½ tsp. dried thyme leaves

4 cloves garlic, peeled and chopped

¼ tsp. sea salt

½ tsp. black pepper

2 c. homemade chicken stock

water just to cover pot contents by ½”

DIRECTIONS:   Place oil in stew pot.  Heat over high flame.  Add meat and brown pieces, turning as needed with tongs to brown all sides.  Add onion and celery to the pot.  Add all remaining ingredients EXCEPT the mushrooms (if adding rutabaga, add the last hour of cooking).  Allow to come to a boil and then lower to lowest setting on the burner.  Cover with tight lid.  Stir occasionally while you cook the stew for 2½ hours.  Add mushrooms (and carrots, if adding) and cook for 30 more minutes.  Thicken if desired with your favorite thickener.  I use a light dusting or two of xanthan gum, stirring until it thickens up to desired thickness.  Serve at once with your favorite vegetables or salad.

NUTRITIONAL INFO:    Makes 3 servings, each containing: (does not include optional carrots or rutabaga)

409 calories  (less, if all liquid is not consumed)

22.8 g fat

8.10 g carbs, 1.93 g fiber, 6.17 g NET CARBS

32 g protein

210 mg sodium

BBQ-dogs

Click to enlarge

When you BBQ a big piece of brisket, like we do from time to time, it seems there’s always so much leftover (there are just two of us here).  I like to chop some of the leftover meat, add a little of my low-carb BBQ sauce, so there is some convenient chopped beef BBQ for sandwiches throughout the week.

Last time we grilled a brisket, I also happened to need to bake some low-carb bread, as I was down to my last.  Then when I started stirring all those ingredients up in my mixing bowl this finger-food idea just popped into my head.  Using my protein bar silicone baking pan (but you could use a regular muffin pan), I formed the tastiest little treats!  These are great for parties, great snacks or even several for a grab-and-go lunch!  They’re low in carbs, too!

I have started adding 1 tsp. yeast dissolved in 1 T. warm water to my bread batter, not for rise, but for flavor.  You can omit that, but it will only lower net carbs by .13 g, so why not go ahead and add it for that touch of yeast flavor?  These are suitable once you get to the nuts level of Atkins Phase 2 (OWL, Ongoing Weight Loss).  If you add that cheese, be sure to add in those cheese carbs.  You can bake these in muffin pans if you don’t own or want to get the specialty pan shown below.  I just happen to have stumbled on a couple of these pans in my local Tuesday Morning store one day.

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

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

INGREDIENTS:

1 recipe my gluten-free grain-free focaccia bread

12 oz. leftover chopped BBQ beef or pork

¼ c. low-carb BBQ sauce  (1-2 carbs per tablespoon or less)

VARIATIONS:  Add 1 tsp. shredded Cheddar cheese or some chopped green onion on top of the meat portion before topping with the “cover” batter. :)

DIRECTIONS:  Preheat oven to 350º. Make up the bread recipe per that recipe’s instructions.  If you like, you could add a little onion powder to the batter, or finely minced green onion, but be sure to add in those carbs if you do!  Toss the chopped beef with the ¼ c. BBQ sauce.  If not using silicone pans, grease your muffin cups generously to prevent sticking. Dip up about 2 tsp. batter into each of your pan’s 12 slots.  This should take about half the batter.   Using a spoon or fork, spread it evenly on the bottom of the form.  Next dip 1 oz (about 1 Tbsp.) chopped beef mixture onto the batter.  Gently spread the meat evenly.  Finally, spoon the remaining batter on top of the meat in each slot (about 2 tsp.).  Again, with the back of a spoon, spread that batter carefully and as evenly as possible.  You want to completely cover the meat as best you can.  There will barely be enough batter to complete the job, so it is important you measure the bottom and top batter as suggested to avoid running out before all 12 “dogs” are “constructed”.  Place silicone pan on a sheet for support and pop into 350º oven for 25 minutes or until lightly browned as shown.  ENJOY!  Below is a pic of the silicone pan I used, but these can be made in muffin shapes just as well.

Click to enlarge

NUTRITIONAL INFO:  Makes 12 “dogs”, each contains: (calculated WITH the yeast added)

193 calories

13.3 g  fat

2.71 g  carbs, 1.05 g  fiber, 1.66 g  NET CARBS

15.7 g  protein

145 mg sodium

 

Salisbury Steak

Click to enlarge

This Atkins Induction-friendly dish is delicious!  It is also acceptable for you Keto dieters.  It is VERY easy to prepare and when I was still teaching, I would often cook this when I came home particularly tired, or had a lot of papers to grade that night.  I have also done this recipe chopping up the mushrooms real fine and adding to the patties themselves.    It’s very good done that way, too.

VARIATION:  Add 1 T. finely minced red bell pepper to the meat for a slightly different taste.

This entree pairs nicely with butter-rich mashed cauliflower and a green vegetable of your choice.

More delicious, quick low-carb meal ideas can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of over 1400 delicious recipes in all 5 volumes (also available individually).  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! Amazon or: http://amongfriends.us/order.php

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

INGREDIENTS:

IMG_5209

Before adding cream.

½ lb. ground beef

½ lb. ground pork (or more ground beef)

2 T. finely minced yellow onion

1 T. chopped parsley

1 beaten egg

½ c. crushed plain pork rinds (add not salt to the meat or sauce as these are salty enough)

1/3 c. sliced fresh mushrooms (or small can with juice)

½ c. canned low sodium beef bouillon (or homemade beef stock)

¼ c. heavy cream (omit for for non-dairy version)

1 T. olive oil

2 T. white or red wine (omit if still in Atkins Induction)

Dash each celery seed, onion powder, black pepper

OPTIONAL:  Some chopped celery added to the pan after browning meat.

DIRECTIONS:  Mix the meats, parsley, onion, pork rinds and egg together in a bowl with your hands.  Form into 4 patties.  Coat non-stick skillet with olive oil and brown patties over medium heat.  Lower heat to low and add bouillon and cream.   Slice mushrooms and add to skillet.  Add seasonings and celery if using.  DO NOT SALT as the pork rinds will give enough salt to this dish.   Cover and cook about 20 minutes longer, turning patties once during coking to ensure even cooking.  Uncover and simmer to reduce cream to thicken.  If not thick enough, dust on a couple light dustings of xanthan gum or guar gum.  Stir after each addition to prevent lumps.  Great with mashed cauliflower and some green vegetable.

NUTRITIONAL INFO:  Makes 4 servings, each contains:  (not including optional celery)

451.75 Calories

34.28 g  fat

2 g  carbs, 0.25 g fiber, 1.83 NET CARBS

31.23  g  protein

3 g   alcohol

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 carefully 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 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

Sriracha Brisket with Peperoncini Peppers

Sriracha Brisket with Pepperonci Peppers.IMG_5185A perfectly delicious way to braise a piece of beef brisket in the oven.  This dish really cooks itself!  And boy does my husband ever love this one!  Cooked low and slow will renders the final roast so tender!  The onions, peperonicini peppers and Sriracha sauce play so well together.  I’m certain your family will love this roast.  I don’t like my food to spicy so I only used 3 peperoncini peppers.  You might want to use more it you like to spice things up. I want the flavor but not the “heat”.  I don’t trim the fat from my brisket before cooking as the fat bastes it to keep in moist.  You can trim it first if you prefer.:)

This recipe is suitable for all phases of Atkins, Keto diets.  Just omit the Sriracha for Primal-Paleo (unless you make your own homemade, which is way more trouble in the kitchen than I’ll do).

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: 

2½ lb. piece of beef brisket (or chuck roast).  (I used 1/3 of a large brisket)

1½ oz. onion, sliced

3 pickled peperoncini peppers, stemmed and slivered or sliced (or more for spicy)

2 tsp. Sriracha sauce

¼ tsp. coarse black pepper

¼ tsp. each dried thyme leaves, onion powder, garlic powder

2 sprigs parsley, chopped

4 T. (½ stick) unsalted butter

DIRECTIONS:    Preheat oven to 325º.  Place brisket in baking pan, fat side down.  Mix pepper, thyme, onion powder and garlic powder in a saucer and stir.  Sprinkle over all surfaces of the meat (I don’t bother with the fatty side that is down). Spread the onion slivers over the top surface.   Next lay the slices of peperoncini peppers on top.  Drizzle the Sriracha sauce sort of zig-zag over the top, like chefs do dessert sauces on a dessert plate. You can add a dash of salt last, but I find it is actually not needed on this roast.  Dot the top of the roast with the butter.  Cover pan with foil and pop into 325º oven for a total of about 3 hours.  As the roast cooks, the butter melts into the pan juices, using a brush, baste the meat gently with the pan juices every hour and right before serving. If the pan juices are evaporating, add a dab of water to loosen all that flavor goodness to make your pan juices come alive again.  Pairs nicely with a bowl of cauliflower mash and green beans.  I’m talking comfort food here, folks.:)

NUTRITIONAL INFO:   Makes 6 servings (approx. two ¼” slices each).  Each serving contains approximately:

470 calories

31.43 g fat

1.71 g carbs, 0.20 g fiber, 1.51 g NET CARBS

43 g protein

155 mg sodium

 

Topless Tamale Pie

Topless Tamale PieA quick and delicious meal for a week night or ANY night!  Who needs those high-carb cornmeal toppings from the past?  or those low-carb fake cornmeal toppings?  Both low-carb topping trials I’ve created have been mediocre at best: one was too dry; the other was tasteless to me.  So I checked out the Great Value brand no-salt added canned corn not long ago at Walmart.  Lo and behold, it only has 9g carbs per ½ c. minus 2g fiber or 7 net carbs per ½ cup.  Spread out in an entire recipe like this, if not still in Induction, you can use half a can (3/4 c.) in a recipe and get the real flavor of corn for little carbs per individual serving.  Check out the numbers below.  And is this dish ever yummy!

This recipe is only suitable for Induction if you omit the corn.  It’s OK for other phases of Atkins however and Keto diets if the carbs will fit your daily limits.

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

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

INGREDIENTS:

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

2 oz. chopped onion

1 jalapeno, seeded and chopped

½ tsp. chili powder

1 tsp. ground cumin

½ tsp. granulated or garlic powder

3/4 c. Great Value canned corn, drained (omit if on Induction)

2.25 oz. can sliced black olives

4 slices American Deluxe cheese

1/3 cup shredded cheddar cheese

½ c. Great Value canned diced tomatoes (no-salt)

DIRECTIONS:  Preheat oven to 300º.  Cook ground meat over medium heat until no longer pink.  Add onion and jalapeno and cook until onion is softening.  Add all spices and stir.  Add tomatoes, corn, olives and the shredded Cheddar cheese.  Stir and simmer for 4-5 minutes.  The cheese will begin to get sticky and bind the mixture a bit.  Top with the 4 slices of American cheese.  Pop in a 300º oven for 5-8 minutes just to melt the cheese.   Serve directly in the baking pan or dish up onto a serving platter.  Pairs nicely with a guacamole or green salad of choice.

NUTRITIONAL INFO:    Makes 4 servings.  Each serving contains:

493 calories

31.5 g fat

10.1 g carbs, 2.4 g fiber, 7.7 g NET CARBS

39.8 g protein

882 mg sodium

 

Indian Muthi Kebabs

Indian Muthi Kebabs

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

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

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

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

Click to enlarge

Shown in the traditional shape

INGREDIENTS:

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

4 oz. onion, minced fine

2-3 T. cilantro, chopped

1 jalapeno pepper, seeded and chopped fine

½ tsp. ginger root, minced

1 tsp. Garam Masala

¼ tsp. turmeric

¼ tsp. salt

1 small egg, beaten

Dash black pepper and cayenne pepper

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

NUTRITIONAL INFO:   Makes 8 patties, each contains:

237.6 calories

15.2 g  fat

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

22.5 g  protein

418 mg sodium

 

Beef & Turnip “Hash”

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

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

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

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

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

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

INGREDIENTS:

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

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

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

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

3 oz. onion, chopped

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

Pinch of coarse black pepper

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

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

283 calories

21 g fat

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

17.5 g protein

130 mg sodium

 

Grass-Fed Roast Beef Pumpkin-Seed Salad

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

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

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

INGREDIENTS:

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

1 T. butter

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

4 cherry tomatoes, sliced in half

1 small green onion, cut to your preference

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

1½ T. my Balsamic Vinaigrette

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

NUTRITIONAL INFO:   Makes 1 serving which contains:

521 calories

38.1 g fat

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

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

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

Iranian Kubideh (ground meat kebabs)

 

Iranian Kubideh 2

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

These kubideh can be made with the more traditional lamb, but I prefer using ground beef.  Unless I can have mild Iranian lamb, which is highly unlikely now, I will not eat lamb in the States.  Just tastes awful to me.  When grilling your kubideh, you want them somewhere between the done stage between these two photos.  I like them as shown upper left; the hubs likes them as shown lower right.    The other skewers in the photo are some lamb kebabs we grilled to freeze for a future meal.  :)  This recipe is suitable for all phases of Atkins, Keto diets, Primal and Paleo.

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

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

INGREDIENTS:

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

1 egg, beaten

¼ c. parsley

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

1 clove garlic, minced

1/8 tsp. ground cinnamon

¼ tsp. ground cumin

¼ tsp. black pepper

Optional:  ½ jalapeno, seeded and minced fine

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

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

NUTRITIONAL INFO:   Makes 4 kubideh, each contains:

371 calories

30.4 g fat

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

21.4 g protein

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

Meatballs & Smoked Gouda on Zucchini Noodles

Meatballs & Smoked Gouda

More sauce added AFTER photo was taken

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

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

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

MEATBALL INGREDIENTS:

1 lb. lean ground beef

2 links Italian sausage, casings removed

2 eggs, beaten

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

¼ tsp. garlic powder or granulated garlic

1/8 tsp. onion powder

¼ chopped parsley

¼ tsp. coarse black pepper

2 T. grated Parmesan cheese

SAUCE INGREDIENTS:

1½ c. chicken broth

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

8 mushrooms, sliced

1 oz. red bell pepper, diced

Dash black pepper

1/8 tsp. xanthan gum or favorite thickener

3 oz. Smoked Gouda cheese, shredded

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

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

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

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

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

451 calories

29 g  fat

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

34.3 g  protein

863 mg sodium

Italian Spinach Casserole

Italian Spinach Casserole

Italian Spinach Casserole

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

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

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

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

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

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

INGREDIENTS:

1 lb. 90% lean ground beef

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

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

1   6.5-oz can sliced mushrooms, drained

12 black olives, sliced

½ tsp. fennel seed, crushed

¼ c. Parmesan cheese

2 c. mozzarella cheese, grated

½ c. ricotta cheese

4 black olives sliced for top garnish

4 leaves fresh basil, chopped

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

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

NUTRITIONAL INFO:  Makes 6 servings, each contains:

530 calories

36.6 g  fat

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

38.33 g  protein

500 mg sodium

Greek Souvlaki and Grilled Vegetables

Greek Souvlaki and Grilled Vegetables

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

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

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

INGREDIENTS:

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

MARINADE:

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

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

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

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

NUTRITIONAL INFORMATION:  Makes 3 servings, each contains:

492.7 calories

35.43 g. fat

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

33.1 g. protein

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

 

Indian Beef with Mint "Kheema Matar"

Indian Beef with Mint “Kheema Matar”

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

For those who shy away from Indian food because it is too spicy for you, let me say up front I don’t like real hot food, so you will NOT find an excessively hot recipe on this blog.  This dish is just not spicy hot pepper; it is spicy with spice flavor layers.  Big difference.  So give this a try.  And if you insist, leave out the cayenne.  The flavor of the ½ jalapeno is essential, so don’t leave that out.  Half a jalapeno isn’t very much………really.

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

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

INGREDIENTS:

1 lb. ground beef or lamb

1 T. oil (light olive or coconut)

1 medium onion, chopped

1 clove minced garlic

½ tsp. minced ginger

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

½ tsp. turmeric

1 tsp. ground coriander

¼ tsp. salt

2 plum tomatoes, finely chopped

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

1 carrot, cut into small dice

2 T. chopped cilantro

2 T. chopped fresh mint (I use spearmint)

½ jalapeno, seeded and finely chopped (essential ingredient)

1½ tsp. my Garam Masala

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

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

187 calories

23.8 g  fat

7.55 g carbs, 2.38 g fiber, 5.17 NET CARBS

23.8 g  protein

620 mg sodium

Ribeye Steak in Tequila Cream

Taken stove-top, which has yellowish lighting

Taken stove-top, which has yellowish lighting

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

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

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

Taken in normal lighting

In normal lighting (truer sauce color)  :)

INGREDIENTS:

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

1 clove garlic

3 T. unsalted butter

2 T. canned green chiles, undrained

1 c. rich beef broth

1/3 c. heavy cream

Dash each salt and coarse black pepper

1 oz. tequila (I used Hornitos)

¼ c. chopped cilantro

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

NUTRITIONAL INFO:   Makes 3 servings, each contains:

443 calories

34 g  fat

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

48.1 g protein

443 mg sodium

 

Beef Enchiladas

Click to enlarge

Beef Enchiladas

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

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

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

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

INGREDIENTS:

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

8 of my low-carb “corn” tortillas

3 oz. onion, chopped

1 tsp. chili powder blend

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

1 clove garlic, minced

¼ tsp. ground cumin

4 oz. grated cheddar cheese

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

1 c. homemade red enchilada sauce

½ c. canned green tomatillos

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

NUTRITIONAL INFO:  Makes 8 enchiladas, each contains:

283 calories

21.06 g  fat

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

19.4 g  protein

40 mg sodium

Mini Skillet Meatloaves

Mini Italian Meatloaves

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

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

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

INGREDIENTS:

1 lb. lean ground beef

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

2 oz. green pepper, chopped

1/4 tsp. dried oregano

2 T.  parsley, chopped

2 eggs beaten

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

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

1/4 tsp. coarse ground black pepper

1/4 tsp. salt (omit if you use flax meal or pork rinds for your filler)

3/4 c. tomato sauce

4 oz. water

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

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

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

Lower heat to lowest setting and deglaze the pan of the brown bits with the tomato sauce, water and wine, if using.  Simmer on low heat for about 15 minutes stirring every 5 minutes.  This will allow the sauce flavors to develop into a nice beefy tasting tomato gravy.  Add more water if sauce is evaporating too much.  If the meatloaves are firm in the center they should be done.  Serve up with a bit of pan tomato gravy spooned over each mini meatloaf.  Suitable for all phases of Atkins (provided those on Induction omit the wine), Keto diets and Primal followers.  Paleo folks will need to omit the Parmesan cheese.

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

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

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

412  calories

29.2 g  fat

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

39.2 g  protein

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

 

Pesto Mini Meatzas

0042

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

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

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

INGREDIENTS:

12 oz. breakfast sausage (I make homemade sausage)

1 egg, beaten

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

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

¼ c. pesto sauce (or use commercial pesto)

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

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

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

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

161 calories

13.4 g  fat

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

8.5 g  protein

136 mg sodium

 

Mexican Stuffed Peppers

Mexican Stuffed Peppers

Mexican Stuffed Peppers

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

Guajillo Chiles

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

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

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

INGREDIENTS:

2 large red bell peppers (or green is fine)

12 oz. ground beef

Pinch each onion powder, garlic powder, and chili powder

Pinch salt and black pepper

6 oz. zucchini grated

½ c. green onion, chopped

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

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

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

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

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

NUTRITIONAL INFO: Makes 4 serving, each contains:

488 calories

34.9 g  fat

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

37.8 g  protein

357 mg sodium

Greek Stefado

Greek Stefado

Greek Stefado  (shown with my Spanakopita Pie)

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

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

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

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

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

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

NUTRITIONAL INFORMATION:  Makes 6 servings, each contains:

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

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

Stuffed Focaccia

Stuffed Focaccia

Stuffed Focaccia

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

Before Cutting

Before Cutting

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

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

INGREDIENTS:

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

½ tsp. total Italian Spice blend

½ c. almond flour

¼ c. golden flax meal

¼ c. plain whey protein powder

1 tsp. baking powder

3 T. cream cheese, softened

2 large eggs, beaten

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

1 tsp. cider vinegar

1 T. heavy cream

1 T. water

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

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

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

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

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

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

NUTRITIONAL INFO:   Makes 6 large slices, each contains:

487 calories

37 g  fat

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

36.3 g protein

558 mg sodium

Flank Steak in Mushroom Wine Sauce

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

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

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

INGREDIENTS:

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

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

2 T. palm, coconut or olive oil

Dash salt and black pepper

½ c. tap water

½ c. heavy cream

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

1 4-oz. can of mushrooms with juice

¼ tsp. coarse black pepper

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

NUTRITIONAL INFO:     Makes 4 servings, each contains:

315 calories

22 g fat

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

25.7 g protein

370 mg sodium

Swiss Steak

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

INGREDIENTS:

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

1 T. oat fiber (optional for dredging meat)

2 T. coconut or olive oil

4 oz. sliced onion

1 large green bell pepper, sliced

3 Roma tomatoes, cubed large

Dash each salt and black pepper

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

2 c. water (or beef broth)

Small amount of favorite thickener (optional)

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

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

352.3 calories

15.75 g  fat

8.3 g  carbs, 3.28 g  fiber, 5.02 NET CARBS

40 g  protein

97 mg sodium

Open-Faced Sriracha-Bacon Burger

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

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

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

INGREDIENTS:

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

3 T. unsalted butter

4 slices bacon, chopped

1 tsp. Sriracha chile sauce

Dash each black pepper and onion powder

½ c. heavy cream

½ c. tap water

1 green onion, chopped very fine

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

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

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

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

502 calories (or use less butter)

43 g  fat  (or use less butter)

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

29 g protein

357 mg sodium

Bacon Smothered Burger

BaconSmotheredBurger-1

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

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

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

INGREDIENTS:

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

3 slices bacon, chopped fine

1 green onion

¼ c. heavy cream (coconut milk for Paleo)

½ c. water

Pinch salt (omit if you are sodium sensitive)

Cracked fresh pepper to taste

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

NUTRITIONAL INFO:   Makes 1 serving which contains:

633 calories

50.5 g  fat

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

39.8 g  protein

1055 mg sodium (depends on your bacon)

Steak Stuffed Baby Eggplant

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

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

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

INGREDIENTS:

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

3 oz. onion, chopped

2 oz. green bell pepper, chopped

¼ c. parsley, chopped

½ tsp. my homemade Montreal Steak Seasoning

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

1/8 tsp. salt

¼ c. heavy cream

3  six-oz. baby eggplant

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

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

NUTRITIONAL INFO:    Makes 6 halves, each contains:

309 calories

23 g  fat

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

20 g  protein (more if you use whole bacon)

407 mg sodium

“Loaded” Meatloaf Casserole

Meatloaf Casserole

“Loaded” Meatloaf Casserole

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

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

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

INGREDIENTS:

1   5-inch head of cauliflower, cut into flowerettes

1 oz. cream cheese

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

1 c. green onion, chopped

4 slices American Deluxe cheese

1 c. shredded Cheddar cheese

3 slices bacon, chopped and cooked

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

NUTRITIONAL INFO:   Makes 6 servings, each contains:

285 calories

19.6 g  fat

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

19.3 g  protein

681 mg sodium

Lasagna

3" x 4" Serving

3″ x 4″ Serving

Still Cooling before Slicing

Still Cooling before Slicing

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

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

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

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

INGREDIENTS:

2 lb. lean ground beef

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

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

8 oz. shredded mozzarella cheese

½ c. grated Parmesan

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

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

2 recipes of my Einkorn Dumplings dough

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

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

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

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

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

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

545 calories

36 g  fat

11.5 g  carbs, 5.13 g  fiber, 6.37 NET CARBS

45 g  protein

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

Beef-Broccoli Pie

Beef Broccoli PieI was originally planning on doing empanadas (small hand pies) for dinner, but changed my mind at the last minute and decided to make a larger, single pie instead.  I adore broccoli steamed, but I’m frankly not too fond of it added to casseroles.  It invariably cooks too long and gets bitter.  Needless to say, I had strong misgivings about using it in this recipe.  I think I must have used just the right amount of broccoli, because I LOVED this final dish!!  And my husband, when he carried his plate to the kitchen sink, after having wolfed down seconds, said “You can add THAT one to your regular rotations.”  That’s always a pretty good sign from him. ;)  The filling was quite creamy yet not overly wet.  Having used grass-fed beef for this, the beef flavor was rich indeed. Give this one a try! I’m certain you’re going to like it.  Although not suitable until you are closer to goal weight, this one is well worth the wait.  If you use Induction suitable biscuit dough (like flax muffin batter) and not do a bottom crust, those still in the initial Atkins Induction phase could still enjoy this recipe.:)

VARIATION:  You lamb fans could use ground lamb in this pie for a very nice variation.

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

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

CRUST INGREDIENTS:

1 1/3 c. Carbquick bake mix (use a gluten-free bake mix for a gluten-free version)

¼ c. oat flour (from certified gluten-free oats if you require that)

½ c. coconut oil or cold butter

¼ tsp. sea salt

1/3 c. ice water

FILLING INGREDIENTS:

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

6 large mushrooms, sliced chopped coarsely

1/3 c. red bell pepper, chopped

2 oz. onion, chopped

½ recipe Jennifer Eloff’s Condensed Cream of Mushroom Soup

½ c. drained yogurt (I used Fage 2%)

¼ c. cream

Dash each salt

¼ tsp. black pepper

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

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

Measure out the dry ingredients for the crust in a medium mixing bowl.  Stir well.  With a fork or pastry cutter, blend in the coconut oil or cold butter until the mixture resembles coarse cornmeal and visually appears to be uniformly blended.  Add the ice water slowly and with your fork, stir until it forms a solid ball of dough.  I had to knead mine 4-5 times to facilitate that. Divide dough into a chunk of 2/3 of the dough for the bottom crust and 1/3 of the dough for the top crust.  Roll bottom crust between 2 sheets of plastic wrap until 1-1½” larger than your baking dish.  I used a 7 x 11 ceramic dish.  Remove top plastic and lift the dough, plastic and all and gently tip it onto the pan, centered.  Remove plastic and press it in the bottom and along the sides of your baking dish.  If there are any tears, just press it together.  Perfection here is not an issue.  Set aside while you cook the filling.

Preheat oven to 350º.  Brown the meat in a non-stick skillet (mine is ceramic) over medium-high heat.  Add the onion and bell pepper.  Saute until veggies are nearly tender.  Add the chopped mushrooms and saute the mixture just until they are no longer opaque.  Stir in the condensed soup, yogurt and cream until they are uniformly blended.  Stir in the raw broccoli, salt and pepper last.  Only saute 1 minute as you DO NOT want the broccoli really cooked much.  That happens in the oven.

With a rubber spatula, scrape filling into the crust.  Now roll out the remaining dough to roughly the size and shape of your dish (again between plastic wrap) and top the pie with it.  Seal the edges of the top and bottom crust in any fashion you like. Make some vent hole with a knife tip or fork.  Pop into 350º oven for about 1 hour or until dough is golden brown.  I actually fell asleep watching the news and over-browned mine above a tad more than I ordinarily do. I had done a little yard work in the morning and well…………….stuff happens. 😉

NUTRITIONAL INFO:   Makes 6 servings, each contains:

340 calories

33 g  fat

19.83 g  carbs, 11.26 g  fiber, 8.57 NET CARBS

10 g  protein

353 mg sodium

Sloppy Joes

Sloppy Joes

Sloppy Joes

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

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

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

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

MEAT MIXTURE INGREDIENTS:

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

3 oz. onion, chopped

1  6-oz. can tomato paste

1 c. water

¼-½ c. apple cider vinegar (or whatever you have)

½ c. red bell pepper, chopped

1 tsp. your favorite sweetener

¼ tsp. sea salt

¼ tsp. black pepper

Dash cayenne pepper

½ tsp. paprika

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

DIRECTIONS:  Brown the ground beef over high heat in a large non-stick pan (I used a non-stick wok).  Add the onion and bell pepper and saute the two together until meat is browned and veggies are pretty tender.  Drain grease off if excessive (I did not have to).  Add tomato paste and stir in until evenly distributed.  Add water and stir.  I suggest adding half the vinegar to start out as you may not like yours as tangy as we do.  Stir well.  Add all the spices and lower heat to lowest setting.  Simmer with a lid on the pot, stirring often to prevent sticking.  Only add remaining vinegar if you like things tangy.  Low simmer for about 30 minutes for vinegar to develop fully and flavors to co-mingle.

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

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

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

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

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

Beef and Leek Pie

Beef and Leek Pie

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

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

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

INGREDIENTS:

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

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

2 T. butter or bacon grease

1 leek, cut in ½” slices

5 oz. fresh mushrooms, quartered

1/8 tsp. salt

¼ tsp. coarse black pepper

1 recipe my Peggy’s Flour” Pie Crust

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

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

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

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

NUTRITIONAL INFO: Makes 5 servings, each contains:

268 calories

19.34 g  fat

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

21.6 g  protein

268 mg sodium

 

 

Puerto Rican Stuffed Zucchini

Puerto Rican Stuffed Zucchini

Puerto Rican Stuffed Zucchini

I had one pretty big calaba squash (cousin to zucchini) in the fridge today and decided to stuff it.  I browned the meat and veggies but when I tasted, it lacked something.  Then I remembered I had some Sofrito made up in the freezer.  That was just exactly what this needed!  This is delicious and perfectly suitable for all phases of Atkins and Keto diets.  Primal folks might want to enjoy this once in awhile.  Paleo devotees will want to leave off 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.  Even a few of my recipes are in the 5 volumes. Order your set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

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

INGREDIENTS:

1   12-oz zucchini or calaba summer squash

8 oz. lean ground beef

1½ oz. onion, chopped

1½ oz. bell pepper (any color)

3 T. my Sofrito sauce

1 beaten large egg

Dash black pepper

1/8 tsp. sea salt

2 oz. shredded Monterrey Jack cheese

DIRECTIONS:  Preheat oven to 350º.  Cut stem and tip end off squash.  Cut in half lengthwise.  Scoop out the flesh leaving ¼” or less intact on the shell for support.  Place the shells into a pot of boiling water and parboil for 2-3 minutes to begin the cooking process.  When you bypass this step, the shells don’t get as done in the oven.  Remove, discarding the water and place the squash shells onto a baking dish.

Now dice the flesh you scooped out into ½” dice.  Brown the ground beef. When no longer pink, add the squash, onion and bell pepper.  Add salt and pepper.  Saute until vegetables are tender.  Remove from heat.  Beat and stir in the egg, the sofrito sauce and mix well.  Spoon the filling into the two shells.  Top each with 1 oz. of the cheese.    Pop into 350º oven for 35 minutes.  Remove from oven and top each half with 1 oz. of the cheese.  Pop back into the oven for about 15 minutes to melt the cheese.   Serve immediately.   Place a little more sofrito in a dish for folks to add at the table if they want more of that flavor (I did).   This paired nicely with a green salad.

NUTRITIONAL INFO:   Makes 2 servings, each contains:

522 calories

35 g  fat

10.3 g  carbs, 2.9 g  fiber, 9.40 g  NET CARBS

41.4 g  protein

876 mg sodium

Middle Eastern Stuffed Eggplant

Middle Eastern Stuffed Eggplant

This tasty stuffed eggplant will fill you right up! It has a lot of flavor layers going on and will excite your palate.  It’s actually quite easy to make, too.  It’s a little carb-y, but that’s because of the eggplant itself.  No empty fillers in this recipe.  This recipe is suitable for all phases of Atkins and Keto diets if you can fit the carbs into your daily limits. It is also suitable for Primal and will even work for Paleo if you sub in chia gel or an extra egg for the ricotta 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.  Even a few of my recipes are in the cookbooks! Order your 5-volume set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

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

INGREDIENTS:

2 T. coconut oil

1  16-oz. whole eggplant, stemmed and cut in half lenghtwise

10 oz. ground beef (or lamb)

2 oz. onion, chopped

¼ tsp. sea salt

Dash black pepper

1 tsp. ground cinnamon

½ tsp. ground cumin

1 Roma tomato, chopped coarsely

1 clove garlic, minced

1 T. fresh spearmint, chopped (or 1 tsp. dried mint)

2 beaten eggs

1/4 c. ricotta cheese (use chia gel or an extra egg for a Paleo version)

DIRECTIONS:  Melt the oil in a very large skillet over high heat.  Place eggplant in the pan cut-side down.  Brown the cut surface, pressing the eggplant halves down with your hand as they cook.  Cook them for about 10-15 minutes.  Remove them to a cutting board to cool a bit.

Add the meat to the skillet and brown over medium-high heat.  Add the onion toward the end of the browning process and cook until pretty tender.  Add the seasonings next.  Lower heat and simmer 5 minutes or so to let the spices mingle in the meat nicely.  Turn off heat.

Preheat oven to 350º.  Using a knife slice or scoop out most of the eggplant flesh from the halves, leaving about 1/2″ of the flesh intact on the skin for support during baking.  Place the two hollowed out shells in a baking pan.

Next, chop the scooped out eggplant flesh into ½” dice and add back into the meat mixture in the skillet.  If the eggplant is still opaque in places (likely it is not fully done), turn the fire on to medium and stir/simmer the meat-eggplant mixture until the eggplant is pretty tender.  Turn off heat.

Stir the beaten eggs into the ricotta and add to the meat mixture and mix well to bind and moisten the filling.  Spoon half the mixture into each eggplant shell.  Pop the pan into your preheated oven and bake for about 35-40 minutes or until the shells appear to be fully cooked.  Pairs nicely with a sour cream/mint cucumber salad as shown.

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

467 calories

42 g  fat

19.85 g  carbs, 9.25 g  fiber, 10 g  NET CARBS

38.4 g  protein

499 mg sodium

Cheese Steak on Zoodles

Steak Melt on Zoodles

Cheese Steak on Zoodles

Most often we low-carbers think of zoodles (zucchini noodles) for Italian recipe applications.  Today, with a nice hunk of leftover sirloin steak in the fridge, I was thinking along the lines of a Philly Cheese Steak for lunch, but not with the traditional Frankenfood cheese sauce.  And certainly not with a big old carb-laden bun (although I have some low-carb psyllium hotdog buns cooked and ready today).  I was thinking more along the lines of a Swiss/white cheese Patty Melt sort of thing, but on noodles.  The above lunch is what evolved from that thought.  And it came out quite tasty!  My husband REALLY liked this!  It was very filling, too!

This recipe is acceptable for all phases of Atkins, Keto diets and those Primal folks that eat some dairy.  The portions were quite large and you might find this will feed 2 adults and 2 children quite nicely.  But I have calculated the numbers below for 3 equal adult servings.

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

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

INGREDIENTS:

16 oz. zucchini, cut into noodles

4 T. olive oil (total)

6 oz. cooked steak, sliced thin (I used pan-seared sirloin)

4 oz. yellow onion, sliced thin

6 oz. cheese, shredded (I used a mix of Swiss & Monterrey Jack)

DIRECTIONS:  Preheat broiler.  Have two non-stick skillets ready, one large enough to fry steak and onions, one to cook the zoodles.  Cut the zucchini into “noodles” with a spiral tool or julienne peeler and have ready.  Slice the steak and onions and brown them in 2 T. of the oil in one skillet.  You want the onions to begin to brown and caramelize to release their natural sugar. When nearly done, heat remaining 2T. oil in the second skillet and place the zoodles in the hot oil.  Reduce heat to medium and stir-fry the zoodles just until they are no longer opaque, but not too soft. Plate the zoodles onto 3 serving plates and top with 1/3 of the meat and onion mixture.  Top with 1/3 of the cheese and pop into hot broiler just long enough to melt the cheese on top.  Remove with pot holder and serve at once.

NUTRITIONAL INFO:   Makes 3 large servings, each contains:

513 calories

39 g  fat

8.66 g carbs, 2.3 g  fiber, 6.36 g  NET CARBS

32.2 g  protein

521 mg sodium

By Peggy Posted in Beef

Loaded “Potato” Casserole

Loaded "Potato" Casserole

Loaded “Potato” Casserole

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

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

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

INGREDIENTS:

½ large head cauliflower, cut into medium chunks

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

1½ c. green onion (or leek), chopped

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

2 oz. cream cheese

½ c. sour cream

1/8 tsp. coarse black pepper

2 c. shredded cheddar cheese

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

NUTRITIONAL INFO:   Makes 6 servings, each contains:

465 calories

37 g  fat

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

26.6 g  protein

676 mg sodium

 

 

 

Buttery Sriracha Pot Roast

Buttery Sriracha Pot Roast

Buttery Sriracha Pot Roast

The pan juices this roast made, melded with the butter, Sriracha sauce and caramelized onion was so sweet and tasty I was spooning it out onto my meat and licking the pan before I washed it after dinner tonight.  I made sure to not use much Ranch seasoning so as not to drown out the magic of the other flavors.  Man, was this roast ever good! If you’re a pot roast fan, this one is definitely worth.  I’ll bet you add it to your regular rotation roast recipes.  It’s THAT good.    It’s incredibly simple, too.  For those that shy away from spicy foods, there was a bit of tingle on my tongue, but this was not very hot with Sriracha really.  It wasn’t too hot for me, and I don’t like my food very spicy when push comes to shove.  :)  This recipe is suitable for all phases of Atkins and Keto diets.

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

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

INGREDIENTS:

2¼ lb. beef chuck roast (this was a very small roast)

½ pkg. Ranch Buttermilk dressing powder

3 oz. onion, sliced pretty thin

2 tsp. Sriracha sauce

4 T. unsalted butter, cut into smaller bits

DIRECTIONS:  Preheat oven to 350º.  Place meat in suitable pan.  I used a 9×9 square metal pan.  Sprinkle the Ranch powder over the top surface of the meat.  Next top with the sliced onions.  Now invert Sriracha bottle and in a zig zag motion like they do chocolate sauce over desserts in the fancy restaurants, zig-zag about 2 tsp. Sriracha sauce over the onion layer.  Next dot with small pieces of the butter to evenly cover.  Top with a good sprinkling of black pepper.  Pop into oven without a cover and bake for about 2 hours.  Chuck takes longer to get tender.  There is a fair amount of shrinkage, so you’ll only end up with about 2 lbs. cooked meat which will serve 4 people nicely, perhaps even 5.  I’m calculating for 4 adult servings.  Cut meat into thick slices and serve with pan juices (that’s the best part!).  No need to thicken the pan juices.

NUTRITIONAL INFO:  Serves 4 adults, each generous serving contains:

397 calories

19.1 g  fat

2.9 g  carbs, .2 g  fiber, 2.7 g  NET CARBS

50.7 g  protein

432 mg sodium

 

 

 

Beef-Eggplant Curry

Beef Eggplant Curry

Beef Eggplant Curry

This is a quick, tasty and wonderful way to use up leftover beef pot roast (chuck).  Made the above delicious curry for lunch today.  This one’s a keeper!   I started this at 10:45 and it was done by 11:15!  Super easy dish.  We are very pleased with this quick curry.  This can also be done with lamb if you’re a fan.  I love how easy most Indian curries are to prepare!  This dish is suitable for all phases of Atkins, Keto and Primal-Paleo as well.

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

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

INGREDIENTS:

2 T. olive oil or coconut oil

2 c. cooked beef, trimmed of fat, cut in ½” dice

6 oz. eggplant (I used Japanese purple eggplant), cut in 1″ cubes

3 oz. onion, diced large

½ c. red bell pepper, chopped

½ c. cilantro, cut roughly

1 large tomato, cut in 1″ cubes

2 tsp. my Garam Masala Spice blend

Dash turmeric (about 1/8 tsp.)

Dash salt

½-1 c. water (beef stock if you have some is better)

DIRECTIONS:   Cut up meat, eggplant and onion as indicated above. Heat oil in non-stick skillet over hi heat.  Add onion and slightly brown.  Add eggplant and continue to saute, stirring often.  Add beef and brown a bit.  Add cilantro, tomato and all spices.  Add water as needed to just barely surround meat.  Lower heat.  You don’t want this soupy, but add more water as you cook the dish if all evaporates.  Simmer on medium heat about 15 minutes to allow flavor to mingle.  Serve on cauli-rice, cauli-mash, toasted low-carb bread or muffins, or eat it straight up!

NUTRITIONAL INFO:   Makes 4 servings, each contains:

237 calories

12.5 g  fat

7.05 g  carbs, 2.77 g  fiber, 4.28 g  NET CARBS

24 g  protein

107 mg sodium

Italian Dumplings

Italian Dumplings

Italian Dumplings

I had exactly 1 cup of delicious spaghetti meat sauce in my freezer and decided to give it a whirl on my delicious dumplings for lunch today.  Man, was this ever delicious!!!  I felt like I was eating real gnocchi or noodles in this!!   This just made my regular recipe rotations and hopped right on up to the top of that list!  Although I made the dumpling dough in small round dumplings, it tasted like I was eating lasagna or ravioli.  The dumplings held up well in the sauce and through the baking process, too. Mmmm. This was sooooooo good!  This is suitable once you reach the Atkins Phase 2 OWL, and OK for Keto dieters.  It would not be appropriate for Primal or Paleo followers.

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

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

INGREDIENTS:

(pot of simmering water to make dumplings)

1 recipe my Dumplings

1 c. my meaty Spaghetti Sauce (or low-carb Italian meat sauce of your choosing)

½ c. mozzarella cheese, shredded

¼ c. Parmesan cheese

¼ c. ricotta cheese

DIRECTIONS:   Preheat oven to 350º.  Mix up the dumplings per that recipe’s instructions.  Form the dough into 24 small balls about 3/4″ in diameter.  Drop into boiling water and lower to a gentle simmer, cover and simmer for 8-9 minutes, DO NOT LIFT THE LID during cooking.   Drain off the water and pour the dumplings into a baking dish (no need to grease it).  Dot evenly with your spaghetti sauce.   Dot evenly with the ricotta.  Sprinkle the mozzarella over the top evenly and finally, top with the Parmesan cheese. Bake at 250º for about 15 minutes to heat all and melt the cheese.  ENJOY!

NUTRITIONAL INFO:   Makes 3 servings, each contains:

286 calories

18.7 g  fat

13.93 g  carbs, 6.76 g  fiber, 7.17 g  NET CARBS

21.03 g  protein

451 mg sodium

 

 

 

 

By Peggy Posted in Beef

Beef Pie

Beef Pie

Beef Pie

I fell in love with Pork Pies in Britain.  So I thought I’d apply that approach to a beef pie.  So tonight I gave it a whirl as I wanted to try some Einkorn flour in my best pie crust, slightly tweaked.   I order my Einkorn flour direct from Jovial Foods. Yes, I’ve read the books and yes, I understand what eating modern wheat does to us metabolically.  This is ancient wheat that has not been genetically modified and I choose to do some moderate experimenting with it.  If you do not wish to eat it, use 1/4 c. more of the bake mix in your crust.  I often serve a light cream sauce atop my meat pies and it was delicious added to this one.  But I know that’s not traditional for British meat pies, so I didn’t picture it that way above.:)

The final dish was absolutely delicious!  I decided I wanted a 2-crust pie, and I’m glad I did.  The final dish was not to wet; not too dry……just the right moisture level.  It was also a good filling-to-crust ratio!  I could even slice it like a real pie!  My husband just loved this dish.   The carb count is a little higher than I like, but not bad really, considering there is ¼ c. real flour in it and it has both a bottom and top crust!  You could cut carbs by only doing crust on the top, but that wouldn’t be a traditional British meat pie then, would it? 😉

This recipe is not suitable until you reach the grains level at Pre-Maintenance or Maintenance in the Atkins program.  This recipe is probably too high in carbs for a Keto diet unless you are at or near goal weight.  It is not suitable for Primal-Paleo, but if you sub in a plan-suitable crust you could certainly eat this.:)

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

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

DOUBLE CRUST INGREDIENTS:

½ c. Jennifer Eloff’s Gluten Free Bake Mix

¼ c. Einkorn flour (or ¼ c. more of the bake mix above)

2/3 c. golden flax meal

2/3 c. oat fiber (I order from Honeyvillegrains.com)

¼ tsp. salt

4 T. cold butter

2 eggs, beaten

3 oz. heavy cream (¼ c. + 2 T.)

MEAT FILLING INGREDIENTS:

1 lb. lean ground beef (I used grass-fed)

2 oz. onion, chopped

1 c. carrots, diced

1 c. frozen green beans, chopped small

1 c. yellow squash, diced (1 small one)

¼ c. homemade mayonnaise

2/3 c. good beef gravy (I save any leftover after cooking roasts and freeze for such uses)

1 beaten egg

Dash each salt and pepper

DIRECTIONS:   Make the pie crust dough first.  Measure all the dry ingredients into a bowl. Stir to blend. Cut in the butter until it is well blended and the mixture resembles coarse cornmeal.  Beat the eggs with the cream and work it into the crumbly mixture with a fork until it is well-blended and forms a solid ball of dough.  Set the dough in your fridge to chill while you make the filling.

Preheat oven to 350º.  Remove the pie crust from the fridge and divide it into 2 portions, one slightly larger than the other.  Take the larger portion and set it on the bottom of the pie plate or baking dish (I used a spring form pan).  Press the dough evenly onto the bottom and up 1¼” up the sides of the pie plate or whatever dish/pan you are using.  Place remaining dough back into the fridge for further chilling. Pop the bottom crust into a preheated 350º oven and bake until half done and dry to the touch but not brown (about 15 minutes).

Prepare the filling while the bottom crust is baking.  For the filling, brown the ground beef in a skillet over medium-high heat, stirring and crumbling as it cooks.  When almost done, add the vegetables.  Cook, stirring often, until the vegetables are tender, but not mushy.  Turn the heat off and stir in the prepared beef gravy, the beaten egg, dash of salt and pepper and the homemade mayo (I used my seasoned Shawarma Mayo). Set the meat mixture aside.  The bottom crust should be done now.   Remove it from the oven.  Spoon the beef filling carefully into the bottom crust.  Set aside.

Now place the remaining chilled ball of dough onto a sheet of plastic wrap on your counter.  Place a  second sheet of plastic wrap on top, press down with your hand a bit.  With a rolling pin, roll the crust slightly larger than your pie plate or baking dish.  It will be about 3/16″ thick. Remove the top piece of plastic.  You’re going to pick up and let the pastry fold downward onto itself by pick it up, plastic and all, holding it at an imaginary mid-point line, allowing it to fold downwards, plastic touching plastic.  Lay the folded crust side onto the top of the pan, lining up the fold with the mid-point of the pie plate.  Then gently unfold the other half and peel off the plastic wrap gently.   Press down the top crust onto the bottom crust to try and seal it a bit to avoid juices oozing out during baking.  If your top crust breaks apart a bit (mine did a bit), just press the portions together with a moistened finger as necessary.  Set the pan on a cookie sheet pan (to catch any that bubbles-over) and pop it into a hot 350º oven and bake for about 35-40 minutes or until browned nicely.  I served this with a tossed green salad topped with a raspberry vinaigrette.

NUTRITIONAL INFO:   Makes 8 servings, each contains:

424 calories

36 g  fat

20.42 g  carbs, 12.22 g  fiber, 8.2 g  NET CARBS

22.6 g  protein

219 mg sodium

Braised Beef Oxtails with Einkorn Dumplings

Braised Oxtails & Dumplings

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Oxtail is a cut of beef that is usually used in soups, but it braises nicely, too.  The above dish was made with grass-fed oxtail.  I added a recipe of my Dumplings with a little parsley added.  The final dish was incredibly delicious!  The stock was very rich and didn’t even require any thickening!  This was absolutely delicious!  I’m not sure I’ve ever eaten oxtail any way but in soups before and will definitely fix them this way again!

I used my pressure cooker to speed up the cooking and tenderizing of this meat that tends to be a bit tough.  But you can slow cook them in any stew pot with success.  This dish is not suitable for Atkins Induction unless you omit the red wine.  It is OK for all other phases.

Very little of the flour clings to the meat during dredging and ends up in the stock during cooking  (I started out with 1 c. total and measured what was left in the bag and had virtually 1 c. left!).  Therefore I only calculated 1 T. of each dry “flour” in the nutritional tallies below, but I am absolutely certain even less (more like 1 tsp. each) is actually consumed.:)

INGREDIENTS:

1½ lb. bone-in beef oxtails (I used grass-fed)

2 T. olive oil

½ c. oat fiber

½ c. Einkorn flour (I order from Jovial) or oat flour

2 oz. onion, sliced or chopped

Water to cover meat

¼ c. red wine (any dry red will do) [omit for Induction]

1/16 tsp. thyme

Dash each salt and black pepper

1 recipe my Dumplings

¼ c. parsley, chopped (for dumplings)

DIRECTIONS:  Mix the flour and oat fiber in a small paper bag.  Add the oxtail pieces, close and shake to dredged the meat uniformly with the coating.  Heat the oil in your stew pot or pressure cooker over high heat.  Add dredged pieces of meat and brown well on all sides.  The browning is what gives your stock a rich, dark brown color so do not under brown it.  Cover meat with water.  Add the onion, thyme, salt and pepper.  Bring to a boil (or pressure point) and then lower heat and cook under pressure for 30 minutes.  If you don’t own a pressure cooker, simmer on low heat for about 1 hour or until meat is tender.  Add more water when the meat is done if a lot has cooked away.  You need at lease 2″ of stock to cook your dumplings in.  Lift the meat out onto a serving dish and pop into a warm oven while you make the dumplings.

Make the dumplings by that recipe’s directions, adding the chopped parsley to the dry ingredients. Form 12 ball-shaped dumplings using either your palms to roll or use 2 spoons to form dumplings.  In GENTLY simmering broth, carefully drop the dumplings. Cover the pot and simmer over low heat for 10 minutes.  Lift lid and dip the dumplings onto the meat and gently pour the stock over all.  Serve at once.  I served mine with steamed broccoli.  Be sure to note the fantastic nutritional info for this meal:

NUTRITIONAL INFO:   Makes 4 servings (3 dumplings per serving).  Each serving contains:

549 calories

32.6 g  fat

8.45 g  carbs, 5.55 g  fiber, 2.9 g NET CARBS

55 g  protein

606 mg sodium

520 mg potassium

35% RDA Vitamin B6, 174% B12, 7% C, 7% E, 30% copper, 84% iron, 14% magnesium, 6% manganese, 33% niacin, 58% phosphorous, 82% selenium, 14% thiamin, 222% zinc

Dad’s Peppered Rib Roast

Dad's Peppered Rib Roast

Dad’s Peppered Rib Roast

This recipe was my Dad’s pride and joy.  In 80 years of cooking he never found a marinade he liked better.  I often make this truly out-of-the-ordinary roast for company and holidays, but we do it on smaller cuts of beef year-round!  It’s DELICIOUS!  You grilling fanatics MUST try this recipe sometime!  This is truly my all-time favorite beef marinade as well and has been since I was in high school over 40 years ago.  We invariably have this recipe for Christmas dinner, because we are usually turkey’ed out by then.  This recipe makes enough marinade for an 8 lb. boneless rib roast, which will (after shrinkage) serve 10 nice servings, with some leftover for the most delicious cold roast beef sandwiches you ever had.  I do not recommend reheating this meat, as the meat and marinade loose some of their impact on reheating.   But it makes the best cold roast beef sandwiches you ever ate! :)

In the beginning, I only made this roast for large dinner parties and holidays, not because it was hard to make, but because that’s when I tend to purchase, cook and serve rib roasts. But once I realized this marinade could just as easily be used on smaller cuts of beef, we enjoy it much more often now.  I have done it for a  3-4 lb. rib roast, lean piece of boneless chuck, sirloin roasts and individual steaks.  It’s also good on wild game you plan to do on the grill.  It’s a truly unique flavor when cooked over charcoal (not so good oven-cooked though).  It is Atkins friendly (just not Induction friendly, because of the wine).  Leaving out the wine just isn’t an option for this recipe, so wait until the Atkins OWL (Ongoing Weight Loss) phase to enjoy this wonderful dish.  I guarantee, this is so good you’ll be fighting over who gets the two end slices, just like at my house. :)

Many more delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ latest cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a myriad of delicious recipes you are going to want in your collection.  Order your set of cookbooks (also available individually) TODAY from Amazon or here:  http://amongfriends.us/order.php

DISCLAIMER:  I do not get paid for this book promotion nor for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks.  Any low-carb cook would be proud to serve any of the recipes to family or guests.

MARINADE INGREDIENTS: (remember, it is not all consumed)

1/2 tsp. garlic powder

1 tsp. paprika

1/8 c. low-sodium soy sauce (1/4 c. if you can tolerate the sodium, I don’t though)

1/2 c. dry red wine (burgundy or claret work nicely but any dry red will do)

1 T. tomato paste

1½ T. coarse ground black pepper (or enough to entirely coat your meat thickly)

DIRECTIONS:  Pound the coarse ground black pepper over all surfaces of an 8 rib roast using the butt of your palm or the smooth side of a meat cleaver. Use less pepper if doing a smaller piece of meat. Place meat in glass dish. I drizzle marinate every half hour (as often as you can remember to stop and do it) most of a day (minimum 6 hours). Most efficient way to marinate without disturbing pepper coating is to use a basting brush. Do not touch the meat with your brush, or you’ll wipe all the pepper off! Hold it over the meat and let it drip off the brush. When surface is soaked, put in refrigerator to marinate between “bastings”.  I baste hourly until cooking time.

COOKING:

This recipe really is not good cooked inside in your oven. Not sure why, but it just isn’t.  It seems it is the marriage of the marinade with charcoal smoke that makes this recipe taste divine.  You need to grill the 8 lb. rib roast for about 2 hours over medium coals (using a rotary spit if you own one).  If you don’t have one, like me, just turn the meat every half hour to sear all surfaces nicely. Best if not cooked past medium to medium rare stage.  I take mine off when my meat thermometer reads 120º degrees and set it on my cutting board for another 10 minutes to “rest”.  A piece of meat this large will continue to climb to around 130º while resting. That’s usually a nice pink medium-rare inside.

If doing sirloin or chuck roast or individual rib steaks with this recipe, cook a 3-4 lb. chuck about 20 minutes on a side for medium-rare. This marinade really does a nice job of tenderizing a chuck or sirloin roast.  Cook steaks as you usually would to your desired doneness.

This recipe always gets the WOWS when I serve it.  Hope you folks will try it! I think you’ll find you won’t be sorry you did! The outside slices are so good we always fight over them at home. :)

NUTRITIONAL INFORMATION:

The marinade is discarded when you cook the meat.  No further basting should be done while cooking as there is now raw meat juice in the marinade.   Calculating how much marinade is consumed is difficult.  It would also be impossible for me to know how many servings you are able to get out of your roast.  So I’m providing the totals for the entire batch of marinade and you will have to see how much it makes and how much is left in the pan before discarding to determine roughly how much is staying on the meat and thus consumed by how many people you are serving.   Most of the sauce goes down the drain, to be perfectly honest, so you’re getting mostly sodium from the soy sauce and a few carbs from the wine and tomato paste that cling to the surface of the meat (a little more if you get the end slices).  The figures below DO NOT INCLUDE THE MEAT.

The entire batch of marinade has:

131 calories

.7 g. fat

18 g. carbs, 4.6 g. fiber, 15.4 NET CARBS (entire batch)

5.5 g. protein

1070 mg. sodium

German Brats and Vegetables

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Click to enlarge

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

INGREDIENTS:

2 T. bacon grease

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

1 c. frozen green beans

4 oz. onion, sliced thinly

4 oz. green cabbage, sliced

1 large clove garlic, minced

4 oz. red bell pepper, sliced

4 oz. sliced mushrooms, drained

Dash each salt and black pepper

¼ tsp. Sriracha chili sauce

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

NUTRITIONAL INFO:   Makes 4 servings, each contains:

274 calories

22.5 g  fat

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

8.7 g  protein

384 mg potassium

725 mg sodium

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

Tex-Mex Beef Bone Broth Soup

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Click to enlarge

Bone broth is so very good for you!  I make it, freeze it and use it at every opportunity in my cooking.  I like to collect my grass-fed beef bones in a large plastic bag in the freezer.  Then when I have a big batch, I make extra rich bone broth from them.  I happened to have  1½ quarts of made-up broth in my freezer today and decided it was a good day for soup for lunch.   I didn’t add too much to the pot…just a few vegetables and some leftover grass-fed brisket that was also in the freezer.  I tossed in a couple things to spice it up and VOILA!  Another delicious, hearty soup for a chilly winter day.  This soup is suitable for all phases of Atkins, Keto diets and Primal-Paleo as well.

INGREDIENTS:

1½ qts. (6 cups) beef bone broth

1 c. rich, beef gravy (I used some leftover made from chuck roast pan drippings)

8 oz. cooked beef chuck or brisket, diced (I used grass-fed brisket)

½ c. Rotel tomatoes with green chilies

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

3 stalks celery, chopped

2 small carrots, chopped

4 T. my chimichurri sauce:  (or 2 T. each fresh parsley, cilantro and minced jalapeno pepper)

½ tsp. blend of your favorite chili powder blend (I used a blend of smoky chipotle, guajillo and ancho)

2 cloves garlic, minced

Dash each salt and coarse black pepper

DIRECTIONS:   Place all ingredients in a large soup pot and bring to a boil.  Simmer for at least 1 hour to cook vegetables tender and to blend the flavors together.  Serve with your favorite low-carb crackers.  I served mine with my new Almond-Arrowroot Crackers.

NUTRITIONAL INFO:   Makes 6 large bowls (about 1-1¼c. each).  Each serving contains:

228 calories

14.5 g  fat

6.01 g  carbs, 1.61 g  fiber, 4.4 g  NET CARBS

16.4 g  protein

262 mg sodium

199 mg potassium

23% RDA Vitamin A, 13% B6, 127% B12, 9% C, 7% calcium, 14% copper, 52% iron, 5% magnesium, 37% manganese, 42% niacin, 21% phosphorous, 25% riboflavin, 38% selenium, 5% thiamin, 62% zinc

Perfect Rib Roast

The Perfect Rib Roast

The Perfect Rib Roast

Well, I made it through yet another Christmas feast!  Now, my husband is sound asleep in his favorite chair so I thought I’d post my favorite method for cooking rib roasts that I used tonight.  It’s how my mother roasted them for years and years and folks, it just doesn’t get any easier or any tastier! This method has never, EVER failed me.  This recipe is suitable for all phases of Atkins, Ketogenic diets and Primal-Paleo if you use coconut aminos.

My roasts are usually bone-in as I think they cook more evenly with the bones in them.  But I do remove them after cooking to make slicing the meat easier.  I served my roast tonight with French-style green beans and a tasty cauliflower mash along with a lovely Grand Marnier fruit salad on the side.  All I can say is……………Mmm. Mmm. Mmm.

We like rib roast medium rare and you can see, it cooked perfectly for me as always.  My roast was 4.5 pounds and after removing the bones, I got 8 nice 8-oz. servings (3/8″ thick slices) from the hunk of lean meat remaining.   My little rat terrier got one of the meaty bones for her Christmas dinner.  She was in sheer heaven.  :)  No doubt, my husband will eat the other one for lunch tomorrow.  He just loves to gnaw the bones.

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

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

Prime Rib Christmas Dinner 2014

Prime Rib Christmas Dinner 2014

INGREDIENTS:

4½ pound beef rib roast (I usually buy bone-in and allow 1# to serve 2 people when buying)

1 T. coconut aminos, tamari or low-sodium soy sauce

½ clove garlic (or 1/4 tsp. garlic powder

¼-1/3  tsp. coarse cracked black pepper

DIRECTIONS:  Preheat the oven to 325º.  Place the roast on a cutting board or right in your roasting pan if you prefer.  If using fresh garlic, the first step is to cut your clove in half and rub the cut surface all over the surfaces of the meat (all sides, including the bony side).   If not using fresh garlic, step 1 is to drizzle the coconut aminos or soy sauce over the meat surfaces and rub it in with your fingers.  Step 2 is to sprinkle the garlic powder on the meat surfaces.  Last, sprinkle the black pepper all over the meat surfaces.  Place roast bone side down in your roasting pan.  Roast at 325º for 15 minutes to the pound.

Check center of the roast with a meat thermometer (be sure the thermometer tip isn’t touching bone).  The meat is rare at an internal temperature of 115º; medium rare at 120º; well done at 125º and probably overcooked and thoroughly “dead” (dry and tough) at 130º or higher.   I personally think it is a crime to eat such a wonderful cut of meat well done, but to each his own preference.    Since we like our rib roast medium rare, I always take it out of the oven when it reads (115º rare) as it will continue to cook as you let it sit on the counter for 5-10 minutes before carving.  You don’t want to bypass the sitting period or the minute you start slicing, all the wonderful juices will ooze out onto the cutting board and be wasted.  Carve off the bones and set aside.  Carve up 8 nice 3/8″ slices and serve at once.

I like to deglaze the roasting pan with a dab of water over low heat while the meat is “sitting”. Just stir to get up all the brown bits to make your “au jus” sauce.  Add a dash of salt and pepper to the juice if needed.  Serve your roast with horseradish sauce if desired.  My recipe for that sauce is here:  Horseradish Sauce

NUTRITIONAL INFO:   Makes eight 8-oz.servings (plus the meaty bones leftover).  Each 8-0z. slice contains:

846 calories

69 g  fat (less if you trim all visible off as you eat)

.7 g  carbs, .2 g  fiber, .5 g  NET CARBS

52 g  protein

209 mg sodium

Beer-Braised Beef Shanks with Leeks

Beer-Braised Beef Shanks with Leeks

Beer-Braised Beef Shanks with Leeks

Bought some beef shanks recently that were too pretty and lean to pass up!  I like to braise them in beer or wine as a rule.  This is one of my all-time favorite braised beef recipes and ever so simple.  Cooks itself really, after searing the meat.   This dish is equally good made with large pieces of chuck roast or with beef short ribs, if you can’t get shanks.  The carbs are coming from the leeks but they are really good with this meat.  This dish is only Induction friendly if you omit the beer. It sports an incredible nutrient analysis.  I served mine with buttered, steamed carrots and my Seeded Dinner Rolls   . My husband likes his leeks stewed to “death”, as they appear in the photo.  But I would recommend if you like yours less “dead” (as do I), wait to add them to the pot after the meat has simmered for the first hour hour.   I thicken my broth with xanthan gum, but you can use whatever thickener is acceptable for your eating plan.

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

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

INGREDIENTS:

2½ lbs. lean, cross-cut beef shanks, I used grass-fed

1 T. coconut oil

2 oz. yellow onion, sliced

3 cloves garlic, minced

1 leek, cleaned and chopped into 2″ pieces

7 oz. large mushrooms, wiped clean

12 oz. low-carb beer (I used Michelob Ultra)

1/4 tsp. ground thyme

1½ c. rich beef broth

about 1 c. water (enough to cover meat)

thickener of your choice

VARIATION:  Use 1 c. white or rose wine instead of the beer

DIRECTIONS:   Cut root tip and top 1″of green part off the leek.  Slice it lengthwise and wash carefully with water between layers to get all “hiding” dirt out.  Cut into 2″ pieces and set aside.  Wipe mushrooms clean with a dry cloth, cut huge ones in half, leave others whole.  Set aside.    Heat a large dutch oven or stew pot until nearly smoking and add coconut oil.  Sear the pieces of meat on high flame until they are well browned on each side.  Add yellow onion, garlic, broth, beer, water thyme, salt and pepper.  Cover and lower heat to  slow simmer.  Simmer 1 hour.   Add mushrooms and leeks, lightly stirring them into the broth.  Cover again and simmer for about 30 more minutes or until meat is very tender.  Serve with your favorite low-carb bread or dinner rolls and a salad or another vegetable if you prefer.  ENJOY!

NUTRITIONAL INFO:  Makes 4 servings, each contains: (I have calculated the stats below assuming you consume an entire 1/4 of  the thickened broth, which is probably unlikely.  Actual consumed net carbs on the broth might be less than the 6.22 g. shown below.  But the actual consumed would be difficult to calculate any other way than I have shown at 1/4 the broth, 1/4 of the meat and 1/4 of the veggies.)

310 calories

10.4 g  fat

7.55 g  carbs, 1.33 g  fiber, 6.22 g  NET CARBS

40.2 g  protein

450 mg sodium

Smoky Hamburger-Cauliflower Casserole

Smoky Hamburger-Cauliflower Casserole

Smoky Hamburger-Cauliflower Casserole

This delicious, hearty beef casserole was inspired by this very simple Hamburger Recipe .   Linda has so many delicious, simple casserole recipes and was my cooking-Bible when I began low-carbing and had no idea what I was doing.

For my final dish, I substituted a somewhat richer creamy ingredient:  Jennifer Eloff’s marvelous Condensed Mushroom Soup (scroll down on the page) .  You should omit the xanthan gum in her soup recipe, as I also add a fair amount of Smoked Gouda cheese to the recipe, which nicely takes care of thickening the liquid in this recipe.  I also greatly increased the vegetables in the recipe for deeper flavor and added parsley and cayenne pepper.

This dish is very quick to make and can even be baked in the same skillet you used for sauteing!  I’m all about easy in the kitchen!  This entree would be suitable for all phases of Atkins, Keto diets and Primal diners who eat occasional dairy.  This one is not appropriate for Paleo.

More delicious low-carb casserole 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! (also available individually) from Amazon or: http://amongfriends.us/order.php

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

INGREDIENTS:

3/4 head (5-6″) cauliflower, cut into flowerettes, steamed or boiled

1 T. butter, unsalted, melted

1 c. celery, chopped

½ c. onion, chopped

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

½ recipe Jennifer Eloff’s Condensed Mushroom Soup: (omit xanthan gum)

¼ c. chicken broth (I use homemade)

1  4-oz. can sliced mushrooms, undrained

1/8 tsp. black pepper

Dash salt

Dash cayenne pepper (optional)

¼ c. parsley, chopped

6 oz. shredded Smoked Gouda Cheese

DIRECTIONS:  Make the mushroom soup by that recipe’s directions, omitting the xanthan gum.  You will use half for this dish and can store the balance in the refrigerator for about a week.  Set aside for now.  Steam or boil the cauliflower until tender (about 15-20 minutes).  Drain well and set aside.

Preheat the oven to 350º.   In an oven-proof skillet over high heat melt the butter.  Add the onion and celery and saute/stir until they are tender.   Crumble the meat on top and continue to cook until the meat is no longer pink.  Add all remaining ingredients but the parsley (including the condensed soup and cooked cauliflower).  Stir gently to mix well and turn off the heat.  Sprinkle the parsley on top and press slightly into the surface of the casserole.  Pop skillet into your preheated oven and bake for 30 minutes.  Serve with a green vegetable or green salad.

NUTRITIONAL INFO:  Makes 8 servings (my skillet is 15″).  Each serving contains:

267 calories

20 g  fat

6.67 g  carbs, 2.17 g  fiber, 4.5 g  NET CARBS

17 g  protein

488 mg sodium

Zucchini and Steak Bake

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This very simple tasty dish is a marvelous way to use up that 4-6 oz. of leftover grilled steak we find ourselves with occasionally.  Not a common occurrence in our household😉 , but it DOES happen from time to time.  This dish takes under 15 minutes to throw together in a skillet and bakes in about 15-20 minutes.  You can even bake it in the same skillet you saute the ingredients in.  This recipe is suitable for all phases of Atkins, other Keto diets and any Primal followers that eat occasional cheese. This is NOT suitable for Paleo devotees.

VARIATION:  You can reduce the steak and increase the bacon to 6oz.  I have even done this dish with NO steak and ALL bacon.  It’s good any way you combine the meats.  I suspect it would be good made with shrimp and bacon as well.

INGREDIENTS:

4 oz. raw bacon, cut up coarsely

2 oz. onion, sliced

6 oz. zucchini, sliced ¼” thick

6 oz. leftover grilled steak, sliced thin

1 plum tomato, coarsely cut up

Few dashes of black pepper

4 oz. shredded Cheddar cheese

DIRECTIONS:  Preheat oven to 350º. Brown bacon in skillet over high heat until nearly done.   Add onion and zucchini and saute until bacon begins to brown and squash is beginning to get translucent.  Add steak and let brown lightly.   Add tomato and stir/cook until tomato begins to get soft.  Sprinkle with black pepper to your liking.  Dip half the mixture into a greased baking dish (I used an 8″x11″ dish).  Spread half the cheese over the mixture.  Spoon the remaining mixture evenly on top and finally top with the remaining cheese.  Pop into oven just long enough for cheese to melt completely, as the mixture is fully cooked already.  Enjoy with a nice green salad.

NUTRITIONAL INFO:  Serves 4, each serving contains:

340 calories

27.4 g  fat

5.02 g  carbs, .9 g fiber, 4.12 g  NET CARBS

18.2 g  protein

566 mg sodium

400 mg potassium

11% RDA Vitamin A, 20% B6, 70% B12, 16% calcium, 12% copper, 18% iron, 9% magnesium, 9% manganese, 21% niacin, 40% phosphorous, 24% riboflavin, 31% selenium, 15% thiamin, 34% zinc

Mega Meatballs

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Browsing my favorite food blogs, I came across a lovely picture of meatballs, something I’ve not made in ages.  I decided it was high time I did some meatballs for dear hubby and I love them, too!   The dish I came up with is not classic “saucy” spaghetti and meatballs, as actually very little sauce is put on each serving.  But an adequate tomato-y edge was there and made this a delightful dinner.

I’m providing the nutritional information for the individual parts of this, as many will use this meatball recipe with other sauces, serve it over other bases than the zucchini noodles and will use this thick veggie-heavy marinara sauce for other applications.  This dish is not suitable until Phase 2 Atkins due to the ricotta.  It is OK for Ketogenic diets.  It is however not acceptable for Primal-Paleo.

I like to make large batches of meatballs and freeze the extras for quick uses later on.  This recipe makes 20 meatballs or 10 servings of two meatballs.  Adjust your recipe as your needs dictate.

I absolutely love the Lucini “Rustic Tomato Basil Sauce” (no added sugar or bad ingredients) that I found at my local Walmart.  It’s made with all natural ingredients, has a lovely taste and I buy it for quick sauces and us it for quick pizza sauce.  It’s a great flavor foundation to build on. :)   It costs somewhere around $3.99/jar if I remember right.

You can have many more tasty low-carb recipes like this at your fingertips with your very own copy of the latest publications by Jennifer Eloff and friends: LOW CARBING AMONG FRIENDS. Volumes 1-5 are released.  Vol. 6 is due out later this year and Vol. 7 will be released in early 2015.  Order yours today at Amazon or here: http://amongfriends.us/order.php

DISCLAIMER: By personal choice I accept no payment for this cookbook promotion nor the inclusion of my recipes therein.  I do so simply because they are filled with fantastic recipes any cook, low carb or otherwise, would be proud to add to their cookbook library.

MEATBALLS:

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

1 lb. ground pork

2 beaten eggs

½ c. ricotta cheese

4 oz. cream cheese, softened

¼ tsp. each onion powder, garlic powder, crushed fennel seed and dried basil

½ tsp. dried oregano, crushed

¼ c. Parmesan cheese

MEATBALL DIRECTIONS:  Preheat oven to 350º.  Measure out all ingredients into a large bowl and mix together with fork or hand until well blended.  Form large 1½” balls by rolling in your palms.  Place them on either a non-stick baking sheet or one with a silicone sheet liner.  Bake at 350º for 30-40 minutes or until lightly browned and no longer oozing pink juices.

QUICK MARINARA SAUCE:

3 T. olive oil

½ c. celery, chopped

4 oz. onion, chopped

¼ c. bell pepper, chopped

5 large mushrooms, chopped

1  25.5 oz. jar (3c.) Lucini “Rustic Tomato Basil Sauce”, all natural ingredients with 4 NC per ½c. serving

2/3 c. parsley, chopped

3/4-1c. water, as needed

DIRECTIONS FOR SAUCE:  Heat oil in skillet or large saucepan.  Add celery, onion and bell pepper and saute until nearly tender.  Add mushroom and saute until translucent. Add Lucini sauce, parsley and bring to a simmer on very low heat.  Cook on lowest setting while meatballs are baking.  Stir often, adding water, as needed, to prevent scorching on the bottom of the pan and to maintain a thin marinara sauce consistency.

ZUCCHINI NOODLES “Zoodles”:    VARIATIONS: Serve over spaghetti squash.           

3 medium zucchini (about 10 oz. each)

1 T. olive oil

DIRECTIONS FOR NOODLES:   Cut the zucchini into noodle shapes either with a hand held julienne peeler (what I use) or the more expensive tools like the counter-top Spirooli  that is designed to do this much faster. Heat olive oil in non-stick skillet over medium-high heat.   Add zucchini threads to the pan and lightly saute just until they become translucent.  DO NOT OVERCOOK them or they will get mushy.

FINAL PLATING:  Plate about 1 cup zoodles on each plate.  Top with 1/2 c. sauce.  Place 2 meatballs on top and if desired, garnish with a sprinkle of grated fresh Parmesan.

MEATBALL NUTRITIONAL INFO:  Makes 20 very large meatballs.  Two per serving.  Each 2-meatball serving contains:

290 calories, 23 g  fat, 1.18 g  carbs, .8 g  fiber, .38 g  NET CARBS and 20.2 g  protein, 155 mg sodium

SAUCE NUTRITIONAL INFO:  Makes ten 1/2 c. servings of sauce.  Each serving contains:

97 calories, 7.2 g  fat, 7.27 g  carbs, 1.93 g  fiber, 5.34 g  NET CARBS, 2.24 g  protein

ZUCCHINI NOODLES NUTRITIONAL INFO:  Makes 10 servings of noodles.  Each 3 oz serving contains:

59 calories, 4.7 g  fat, 4.2 g  carbs, 1.4 g  fiber, 2.8 g  NET CARBS  1.5 g  protein

Sriracha-Infused Burgers

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I have to say these burgers go down in the annals of our 45 years or grilling burgers as the  absolutely BEST burger I have ever EVER tasted, anywhere.  The grass-fed beef gives them a vibrant, rich beefy flavor.  Then the marinade mixture I blended into the meat took them to sheer hamburger Nirvana.  To put that comment into perspective, I do not put condiments on my burgers: I only use lettuce and tomato on them, so the flavor of the meat REALLY comes through on my burgers.  My husband, who puts EVERYTHING on a burger, said he couldn’t taste the marinate so much, only the smoke taste.  Mustard can be a powerful thing (why I don’t like it).  So hubby left the mustard off his second burger and then he agreed with me……. the taste of the meat was incredible. That would indicate this recipe will make incredible bunless grilled meat patties, perhaps wrapped in bacon, to serve with your favorite sides.

You can serve your burgers on your favorite low-carb buns.  I served mine on my new Gluten-Free Grain-Free Hamburger Buns.  They are neutral-tasting like high-carb white bread buns, soft, moist, yet sturdy enough to hold up to the juiciness of the meat and tomato.  These burger patties are suitable for Atkins Induction Phase, Keto diets, Primal and Paleo if eaten either without a bun or a plan/phase suitable bun.

Many more delicious low-carb burger recipes can be yours in Jennifer Eloff’s latest, best-selling cookbook venture LOW CARBING AMONG FRIENDS.  Click to see a preview of what’s in store for you in this 5-volume set.   Jennifer and other low-carb chefs, including well-known George Stella, have brought you a marvelous collection of tasty delights.   Order the set or order them individually in regular or coil binding at Amazon or direct.

DISCLAIMER:  I am not paid for this book promotion or the inclusion of my recipes therein.  I do so simply because they are a GREAT collection of recipes you are going to want to give a try.

INGREDIENTS:

1 lb. grass-fed ground beef  or ground lamb if you prefer (mine is 90% lean)

3 T. butter or ghee, melted

2 tsp. Sriracha hot chili sauce (or 1 tsp. Sambal Oelek sauce)

3/4 tsp. your favorite spice blend (I used homemade Montreal Steak Seasoning)

¼ tsp. onion powder

¼ tsp. garlic powder

DIRECTIONS:  Melt the butter in a saucepan and stir in the remaining ingredients.  Pour over the ground beef or lamb in a medium mixing bowl. Mix well with a fork, cover.  Marinate in the refrigerator for 4 hours.   When ready to cook the burgers, prepare a hot charcoal fire and grill the burgers as usual (about 7 minutes on a side for medium).  The butter in the meat will make them flare up, so don’t walk away to fix that adult beverage while these babies cook.  :)  Serve on your favorite low-carb buns along with your favorite condiments and side dishes.

NUTRITIONAL INFO:  Makes four 4-oz. burger patties, each contains (not including your bun):

297 calories

24.7 g  fat

.97 g  carbs, .02 g  fiber, .95 g  NET CARBS

20 g  protein

247 mg sodium

5.9 mg potassium

10 %  RDA Vitamin A, 27% iron