Beef-Quinoa Soup

Soups just go together for me no matter WHAT I throw into the pot.  At least that’s what my husband said today, as he devoured 2 bowls of this tasty soup creation at lunch today.  This goes together in no time at all.  Leave the quinoa out of this recipe if you are still on Atkins Induction Phase.  This recipe is suitable for all other phases of Atkins and many other Keto diets.

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

INGREDIENTS: 

½ lb. ground beef (mine was 90% lean)

1 T. beef suet (I used rib-eye fat), chopped fine (only needed if meat is VERY lean)

2 c. homemade beef broth

1 c. tap water

10-oz. zucchini, diced ½”

2 can’s diced tomatoes

Dash each onion powder, garlic powder, sea salt, black pepper and chili powder

1 chipotle chile pepper in adobo sauce (canned), seeded, rinsed, mashed fine

1 T. quinoa (omit for Atkins Induction phase)

DIRECTIONS:  Brown meat in the bottom of a 4-qt. saucepan with the chopped suet (if using).  I prefer to not drain off any of the grease.    Add all remaining ingredients and bring to a boil.  Then lower heat to just simmer uncovered for about 15-20 minutes, or just until zucchini is tender.  Serve at once.  Leftovers should freeze nicely.

NUTRITIONAL INFO:  Makes 5 large bowls, each contains:

180 calories, 10 g fat, 8.78 g carbs, 2.24 g fiber, 6.54 g NET CARBS, 11.58 g protein, 108 mg sodium

Ribeye with Parsley-Bacon Butter

A quick and delicious 4th of July meal tonight that didn’t require getting out in the 97º sun this evening to fire up a hot grill.  I hate to send the hubs outside in such heat, even if it is a holiday.  This came out real tasty and we’ll definitely make this one again.  I think I might prefer it without bacon, but he actually thought the bacon was real good on it.  I haven’t had much appetite the past few weeks, so maybe it’s just me. 😉 You can lower calories and fat by using sirloin or good quality chuck instead of ribeye (or by eating less of it 🙂 ).

This recipe is suitable for all phases of Atkins, Keto diets as well is Primal and Paleo if using clarified butter.

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

VARIATION:   Omit the bacon for a simpler flavor melange.

INGREDIENTS:

4 slices bacon, sliced fine

2    8-9 oz. ribeye steaks

2 T. unsalted butter (to sear steaks)

2 T. more butter for sauce

½ c. chopped parsley

1 large clove garlic, minced

juice of ½ lemon (about 1-2 T.)

Dash each sea salt & coarse black pepper

DIRECTIONS:   Brown the chopped bacon, drain and set aside for now.  In the same skillet, add 2 T. butter over high heat.  Sear steaks on both sides until done to your preference.  Set steaks off on a platter for a few minutes while you make the quick sauce.  Lower heat to medium low.  Add remaining 2 T. butter to skillet and stir into remaining steak juices.  Add garlic, lemon juice, sea salt, pepper.  Simmer just until garlic is slightly cooked.  Add parsley and simmer just until parsley is barely wilting. Add cooked bacon and serve equally over the two steaks at table.

NUTRITIONAL INFO:     Makes 2 adult servings, each contains:

758 calories, 47 g fat, 3.25 g carbs, 0.65 g fiber, 2.6 g NET CARBS, 77 g protein, 864 mg sodium

Beef Patties with Sriracha Cream Sauce

A quick, delicious meal for week nights when you’re tired.  These meat patties and sauce will only take 30 minutes to prepare!   And is this ever good!  This recipe is one you’ll find yourself making again and again.  There’s not enough Sriracha in the sauce to make this too hot for most people, but add it last and taste as you go to be certain you get it just right for your taste.  This recipe is suited to all phases of Atkins, Keto diets, and Primal Blueprint.  Use coconut milk instead of the cream if you follow Paleo.

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

MEAT INGREDIENTS:

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

6 oz. breakfast pork sausage

1 tsp. my homemade Montreal Steak Spice Blend

1 tsp. no-salt lemon pepper (I use Victoria Gourmet brand)

1/4 tsp. Dad’s Poultry Seasoning (or your preferred brand)

SAUCE INGREDIENTS:

4 T. butter, melted

½ c. heavy cream

½ c. water

¼ tsp. xanthan gum (or your preferred thickener)

1/3 c. green onion, chopped fine

2 tsp. Sriracha sauce

Salt to taste

DIRECTIONS:  In a large bowl, mix the two meats and 3 spices listed.  Form into 4 patties and place in a hot non-stick skillet over medium-high heat.  Brown nicely on both sides.  Wile they cook, in a small saucepan, melt the butter, add the cream, water and green onion and bring to a light simmer.  Dust with the xanthan gum and whisk it in, simmering on low heat until the sauce thickens.  Add the Sriracha gradually and taste as you go, stopping when it is spicy to your liking.  Serve patties with 1/4 of the sauce over each serving.

NUTRITIONAL INFO:   Makes 4 adult servings, each contains: (form 5 patties to lower cals. & fat)

575 calories, 50.7 g fat, 2.65 g carbs, 0.62 g fiber, 2.03 g NET CARBS, 29.3 g protein, 440 mg sodium

 

Smoked Gouda Stuffed Beef Roll

This beef roll was scrumptious!  We both gave it a thumbs up!  Very simple to put together, too.  When I make such dishes, I tend to make enough for 2 meals so I used 2# of lean, grass-fed ground beef.   You could vary the meat and use some lamb or pork if desired.  Of course, the flavor will change a bit with meat changes.   This roll was in the oven in about 5 minutes flat and it cooked itself.  I served with steamed cauliflower and green beans.  This recipe is suitable for all phases of Atkins, Keto diets and Primal Blueprint plans.

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

VARIATION:  Use other seasoning of your choosing.  The sky is the limit.  You can also make this a cheesier roll by increasing the cheese, but be sure to add in the nutritional numbers for additional cheese used.

INGREDIENTS:

5 oz (8 slices) sliced bacon

2 lb. lean ground beef (or meat of choice)

½ tsp. my Homemade Montreal Steak Seasoning

4 oz. smoked Gouda cheese (I buy mine at Sam’s Club)

½ c. chopped parsley

DIRECTIONS:  Preheat oven to 350º.  With your hands or a fork, in a large mixing bowl, mix the meat with the Montreal Steak Seasoning (or whatever seasoning blend you prefer).   If your seasoning contains no salt, you may wish to add a little.  My stainless meat roasting pan is 16″ long, but you could probably use a 9″ x 13″ pan for this recipe.  Tear off a piece of parchment paper as long as your baking pan and lay it on your counter.  Lay the slices of bacon side-by-side, touching but not overlapping, on the parchment.  Spread the seasoned beef mixture on top pressing it evenly over the bacon with your fingers (forming a rectangle layer of meat).  Along the long edge, lay the Gouda cheese the entire length of the meat layer.  Mine was in ¼” sticks, but slices can be cut or rolled instead.  Sprinkle the parsley all over the rest of the meat layer.  Picking up the parchment as a lifting/rolling tool, carefully roll the bacon/meat over like one forms a cake roll until it is one long, roll/log.  You want to end with the seam down.  Lift it over to your baking pan (using the parchment to help you), placing the seam down onto the baking pan (leave the parchment there for cooking).  Pop into hot 350º oven for about 45 minutes or until a meat thermometer reads 130-140º and the bacon is browning.  Cut into 8 slices neatly between the bacon slices.

NUTRITIONAL INFO:  Makes 8 servings, each contains:

349 calories, 28 g fat, 1.05 g carbs, 0.18 g fiber, 0.87 g NET CARBS, 25 g protein, 416 mg sodium

Steak Diane with a Twist

I had two New York Strip steaks I thawed tonight and decided to make my Steak Diane recipe, but decided a bit of creamy cheese on top might be nice.  GOOD decision, as it was indeed a delicious addition to the wonderful flavor of parsley and mushrooms.  I served roasted asparagus on the side.  A meal fit for a king, it was.  This entree goes together so fast (a wonderful week-night dinner!), I actually had to wait a few minutes on my asparagus to get tender which caused some of my liquid in the griddle to evaporate.  Could have added a little water of bouillon, but instead melted a wee bit more butter, which did the trick.  If the calories and fat numbers below are too high for your diet, use smaller portions of meat and less butter when preparing this tasty dish.   This is suitable for all phases of Atkins provided you omit the wine for Induction Phase.  It is suitable for Keto diets and Primal as well.  Omit cheese for Paleo.

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

INGREDIENTS:

20 oz. lean, trimmed steak (I used NY Strip Steaks)

2 T. unsalted butter

1  4-oz can sliced mushrooms, undrained

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

2-3 shakes each sea salt and coarse black pepper

3/4 c. parsley, chopped

Sprinkle fresh lemon juice (maybe 1 tsp.)

6 T. shredded white cheese (I used Monterrey Jack)

VARIATION:  Make classic Steak Diane by omitting cheese.  For a totally different dish, make Chicken Diane using seared, skinless/boneless chicken breasts instead of beef.

DIRECTIONS:  Trim outer fat off the steaks.  Laterally slice them into 4 thinner  pieces.  Pound on both sides to tenderize a bit.  In a griddle or skillet, melt 2 T. of the butter over high heat.  Sear the meat on both sides until done and browned to your liking.  Remove meat to a waiting platter.  In the hot griddle, add the rest of the butter to melt, the mushrooms with their liquid, parsley, lemon juice, wine, salt and pepper. Simmer just until parsley goes limp.  Place steak strips back in the pan a couple minutes and sprinkle about 1½ T. cheese over each.  The heat of the meat will melt by the time it is at table.  When serving, dip 1/4 of the parsley-mushroom mixture/sauce over each portion.  Serve with your favorite green side dish.

NUTRITIONAL INFO:  Makes 4 servings, each contains:

569 calories, 47 g fat, 2.72 g carbs, 1.10 g fiber, 1.62 g NET CARBS, 30.4 g protein, 417 mg sodium

Spaghetti Squash Lasagna

The hubs is out of town today so I tend to eat sandwiches or scrounge around and use up leftovers when he is gone.  Since I had a sandwich for lunch, I decided to use some of the open Classico spaghetti sauce in the fridge with a half pound of ground beef.  I knew I had some frozen spaghetti squash threads int he freezer (be sure to wring them out in a towel after defrosting if using frozen squash) and some ricotta as well.  Bingo!  Sounded sort of like lasagna to me.  I quickly defrosted ½ lb. ground beef in my microwave and browned it.  then I just layered and VOILA!  A delicious lasagna-like dish that would have served two.  I used a 6″ square baking dish for this, but a loaf pan will work as well.  This recipe is suitable for all phases of Atkins, Keto diets and Primal if you indulge in dairy.  IMG_5725

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

INGREDIENTS:

1/3 c. Classico or Lucini prepared spaghetti sauce (use more if you like, but it will be “soupier”)

8 oz. ground beef (browned)

1 c. spaghetti squash threads (cooked and squeezed of all water)

4 oz. shredded Mozzarella cheese (about 1 cup)

3 T. grated Parmesan cheese

½ c. Ricotta cheese

1/8 tsp. dried oregano leaves (or ½ tsp. fresh, chopped)

DIRECTIONS:   Cook spaghetti squash using your preferred method.  I halve it, place face down in 1/2″ water and microwave for 13 minutes.  I then scrape out and discard the seeds and fork out the threads.  Place threads in clean kitchen towel and wring out any water over your sink……especially if using previously frozen squash!).  Set aside 1 cup for this recipe and save the remainder for another use or freeze in baggies.  Preheat oven to 350º.

Brown the ground beef, leaving it in fairly chunky bits.  Spread the meat undrained into a glass loaf pan.  I used a 6″x6″ square baking dish, but a loaf shaped pan or small round baking dish will work.  The meat grease oils your baking dish quite nicely. 🙂  Shred half of the spaghetti squash threads on top of the meat.  Sprinkle 1/3 of the Mozzy and 1 T. Parm cheese on next.  Spoon on half the spaghetti sauce, spreading evenly.  Dot with half of the ricotta and spread it out a bit with the back of your spoon.  Lightly sprinkle with oregano.  Next top with  1/3 more of the Mozzy and another tablespoon of the Parm cheese.  Add the remaining sauce and spread evenly.  Dot with remaining Ricotta and spread with back of your spoon again.  Sprinkle on the remaining Mozzy and last tablespoon of Parm cheese.    Sprinkle with oregano lightly again.  Pop into 350º oven. Bake 30 minutes or until bubbly.   Allow to cool 5-6 minutes to set up before attempting to dip up.

NUTRITIONAL INFO:   Makes 2 adult servings (double ingredient for a larger pan to serve 4).  Each serving contains:

623 calories, 40 g fat, 12.5 g carbs, 1.85 g fiber, 11.65 g NET CARBS, 54 g protein, 1300 mg sodium  (to lower these figures, cut this into 3 servings. 🙂  )

 

Bacon-Onion-Smoked Gouda Chipotle Burger

bacon-onion-gouda-chipotle-burgerMan, this may just be the best burger I’ve ever eaten!  The hubs grilled the meat patties and I came up with the rest of the magic.  Mmmm……Mmmm……Mmmmm……is all I can say!

I want to take this opportunity to mention the wonderful little commercially-made low-carb hamburger buns called SMART BUNS by SmartBaking Company in my photo.  A friend over at Low Carb Friends Forums (Ouizoid is her member name) mentioned them not too long ago and I decided to order some at Netrition.com).  They are just marvelous in neutral flavor and texture!  You’ll swear you’re eating a regular high-carb bun!  And there is a bit of deductible sugar alcohol in them that, along with a hefty measure of fiber, makes them zero carb.  Only 4 net carbs even if you don’t deduct the sugar alcohol!  The bag says gluten-free, but most will tell you Oat fiber isn’t 100% gluten-free, so Celiacs will not be able to enjoy these most likely.  I have no such issues, so I will be ordering these regularly to be used exclusively for burgers, as they are a little pricey to use for everything bread-related.  I will continue to bake my own low-carb breads for other uses.   Charcoaled burgers are pretty darn special at our house and worthy of the extra expense, not to mention the time savings. 🙂

These burgers, due to grain product in the buns, are not suitable until you are past Atkins Induction Phase.  They are suitable for Keto diets, but unsuitable for Primal-Paleo.  But you folks can certainly use a plan-suitable bun and enjoy this delicious recipe.

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

INGREDIENTS: 

1 lb. ground beef

4 slices bacon, cut into large pieces

2 oz. onion, slivered in thin wedges

2 oz. shredded Smoked Gouda cheese (or cheese of choice)

4 T. my Chipotle Mayonnaise  (I added more at the table to mine)

4 Smart Buns (or low-carb buns of your choice)

DIRECTIONS:  Form four patties with your hamburger meat and grill as usual to desired doneness.  While those are being cooked, brown the bacon and onion until the onion is beginning to brown and caramelize.  With your spatula, divide the mixture into 4 equal groups in the skillet.  Place 1/4 of the cheese atop each group.  This will “bind” it together as the cheese melts so it will stay put on your burger while you eat it.  Place lid on skillet and turn off heat.  In a minute or so the cheese will be melted.  Place a patty on each bun bottom.  With your spatula, carefully dip up each portion of the bacon-onion topping onto each burger patty.  Squirt (from a mustard squirt bottle if you have one) or dip your mayo equally onto the four burgers and top with bun top.  Finally, CHOW DOWN on these tasty wonders!

NUTRITIONAL INFO:   Makes 4 burgers.  Each contains:

469 calories, 36.6 g fat, 17.5 g carbs, 12.2 g fiber, 5.3 g NET CARBS, 35.3 g protein, 562 mg sodium

Curried Meatballs and Cauliflower

curried-meat-balls-and-cauliflowerMy husband wanted something “Indian” for dinner tonight.  I had thawed a pound of ground pork and also had half a pound of lean ground beef in the fridge.  We both love those tiny meatballs that appear on Indian restaurant buffet tables, so I decided to give them a stab and see what I ended up with.  Using what veggies I had on hand, this was the final dish and brother was it ever good!  Not at all spicy, so double the jalapeno if you’re into spicy, or add a dash of cayenne pepper.  For the non-low-carbers at the table, this would be delicious served with basmati rice, but it was pretty darn good just as is, quite honestly.  This dish is suitable for all phases of Atkins, Keto diets, and would be OK for Primal-Paleo using coconut milk for the cream.

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

INGREDIENTS:

½ medium head cauliflower, cut into flowerettes

1 lb. lean ground pork

½ lb. lean ground beef

1 egg, beaten

2 oz. raw onion

2 cloves garlic

2 tsp. ground ginger root

1 tsp,. total Garam Masala

1 jalapeno, seeded and coarsely chopped (use 2 for spicier dish)

¼ c. cilantro for meat

¼ tsp. ground turmeric

¼ tsp. salt

2 plum tomatoes, coarsely chopped

½ c. cream + ½ c. water

1-2 T. more chopped cilantro for sauce

Dash curry powder

2 T. coconut or olive oil for browning meatballs stove-top (or bake them on non-stick pan)

VARIATION:  Add ¼-½ tsp. crushed dried mint to meat mixture (or 6 fresh leaves chopped).  you can also use ground lamb in this recipe for a more intense meat flavor.

DIRECTIONS:  Cut up cauliflower and partially cook in boiling water until just half tender.  You want it under-cooked as it will cook more once in your skillet sauce.  Drain and set aside for now.

In a food processor, pulse to a smooth mixture both meats, the egg, onion, garlic, ginger, jalapeno, ¼ c. cilantro, turmeric, salt and ½ tsp. of the Garam Masala spice blend.  Heat coconut oil in a large skillet over medium-high heat (medium if not using a non-stick pan).  You can also bake the meatballs if you prefer to eliminate the need for any coconut oil (for about 20 minutes at 350º).  Form into twenty 1½” meatballs. Brown them rotating gently as they brown.  Spoon/drain off excess grease, if any.

When meatballs are nice an golden and almost done through, add the cream and water to the pan.  Using a silicone spatula, scrape up any brown bits off the pan so it will make the sauce richer.  Add chopped tomato, the final bit of the cilantro (and dried mint if using), dash curry powder and the rest of the Garam Masala spice.  Gently stir in the cauliflower chunks, coating each with sauce.  Simmer on low heat until thick to allow flavors to meld together nicely.  If the sauce is not thick enough for your taste, dust with the tiniest dusting of xanthan gum or your preferred thickener.  Work it into the sauce with your spatula until it has done a proper thickening job.  It will not take much at all.

NUTRITIONAL INFO:  Makes 5 servings (4 meatballs each with 1/4 cauli/sauce mixture).  Each serving contains:

428 calories, 33 g fat, 9.36 g carbs, 3.64 g fiber, 5.72 g NET CARBS, 25.5 g protein, 258 mg sodium

Greek Stuffed Peppers

Greek Stuffed Peppers

When I can find them, I buy the really big bell peppers for stuffing.  Usually a recipe of my filling using 1 lb. of ground beef will make four stuffed peppers for me.  The two colossal specimens shown in the photo above were SO ginormous, the two of them ALONE used up ALL the filling!!  Now that RARELY happens, but on this occasion, this was the honest truth!

I didn’t have any kind of recipe  when I created these.  I just decided to take some ground meat, cheese it up with several cheeses (including feta of course), add some typical Greek seasonings and see what resulted.   Glad I did, as these came out GREAT!!  Then, after dinner, I Googled “Greek Stuffed Peppers” and indeed, they do make something similar in Greece, but with rice added to the filling, which I can’t eat on a low-carb diet.  These are only Induction friendly if you omit the red wine.

More delicious low-carb recipes can be at your fingertips with your own set of LOW CARBING AMONG FRIENDS, the latest 5-volume best-selling cookbooks by Jennifer Eloff, and a number of other talented chefs well-known in the low-carb community.  Even Chef George Stella is on-board with the team!  Click my link above to visit their Facebook page for a photo and recipe preview of some of the recipes that appear in these books.  These books are can also be purchased individually, in regular or coil-binding from Amazon or direct.

INGREDIENTS:

4   3-oz. bell peppers, any color (try to select peppers with fairly flat bottoms)

16 oz. ground beef (or ground lamb)

2 oz. onion, chopped fine

1 Roma tomato, chopped

1 T. tomato paste

1/3 c. water

¼ c. red wine (omit if on Induction)

1 large clove garlic, minced

1/8 tsp. cinnamon

¼ tsp. crushed dried oregano

¼ c. parsley, chopped

½ c. feta, rinsed in strainer under cold water

½ c. Monterrey Jack cheese

2 tsp. Parmesan

VARIATION:  Use some dill weed in place of the cinnamon

DIRECTIONS:   Bring a large pot of water to a boil. Cut the tops off peppers and save for some other use.  Remove seed core.  Boil the main pepper bottoms 3-4 minutes to begin to tenderize them a bit, which will greatly shorten overall baking time on this dish.    Remove and drain and place in baking dish.  Preheat the oven to 350º at this point.  Next brown the ground meat in a non-stick skillet.  Add onion, garlic, tomato, tomato paste, wine and water.  Next add the parsley and spices.  Simmer about 10 minutes, stirring, until tomato and onion are fully tender and the liquid is evaporating nicely. Add feta and Jack cheese.  Stir to blend and melt.  Remove from heat.  Stuff the peppers and sprinkle the tops with the Parmesan cheese.  Pop in preheated 350º oven for 30-35 minutes or until pepper shells are tender,  but not overcooked and falling apart.  Serve with a nice Greek salad.

NUTRITIONAL INFO:   Makes 4 stuffed peppers, each contains:

370 calories, 23.18 g  fat, 8.15 g  carbs, 2.1 g  fiber, 6.05 g  NET CARBS, 29 g  protein, 720 mg sodium

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.

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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

Beef in Mushroom Wine Sauce

beef-in-mushroom-wine-sauce

I love to make this recipe whenever I have a sizeable portion of a very large chuck or sirloin roast leftover. It’s very tasty, rich and a great way to tenderize that meat even further.  Whenever I make a beef roast, I always save any leftover gravy or roast meat broth/drippings, no matter how little that may be.  I invariably find many uses like this recipe for using it up.  I freeze it in ½-cup and 1-cup blocks and once frozen, pop them into a gallon zip-loc bags for soups, casseroles and recipes like this one that just needs a little bit broth or gravy.  I can then thin the gravy to use as beef broth. 🙂

This delicious dish can be enjoyed by all phases of Atkins provided those still on Induction omit the red wine.  This is suitable for Keto diets, Primal and Paleo as well.

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

INGREDIENTS:

1½ c. rich beef gravy or roast drippings (or beef broth + ¼ tsp. xanthan gum (to thicken)

2  4-oz cans mushrooms, drained (liquid reserved)

2 T. tomato paste

¼ tsp. black pepper

1/8 tsp. sea salt

1½ lb. leftover cooked beef roast, sliced

¼ c. dry red wine (I used zinfandel, but any dry red will work) [omit for Induction]

VARIATION:  Add 1/2 c. chopped parsley  (I was out, or I would have used it here)

DIRECTIONS:   In a large skillet over medium heat, add the beef gravy or beef stock.  If using beef broth instead of gravy, whisk in xanthan gum to blend.  Add the tomato paste and whisk again to blend well.  Add salt and pepper and stir.  If using, add parsley and red wine.  Add beef next.  Bring to a simmer and simmer covered on LOW heat for 15 minutes.  Remove lid and simmer 5 minutes longer.  If gravy is too thick, add a bit of the mushroom liquid back to the pan; if too thin, add more xanthan gum (or your preferred thickener) in very light dustings on the surface, stirring in and allowing each addition to develop and thicken before adding more. You do NOT want to overdo xanthan gum lest the sauce get slippery in texture.  Serve at once with you favorite green vegetable or side dish.

NUTRITIONAL INFO:   Makes 4 servings, each contains:

255 calories, 6.9 g fat, 387 g carbs, 1.40 g fiber, 2.47 g NET CARBS, 40.3 g protein, 417 mg sodium

Mega Meatballs

Click to enlarge

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

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, a Vegetti, or a spiralizing tool like the counter-top Spirooli  that I used to use, but whose handle broke off.  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

Beef Chile Relleno Casserole

beef-chile-relleno-casserole1

I just love chile rellenos, but I don’t like all the fuss of actually stuffing them.  So I just make the dish up in a layered casserole.  Tastes exactly the same, but it’s much less trouble to put together.   My last similar recipe was with chicken.  This is how I make this dish with beef.   This recipe is Induction friendly and Primal diners who eat cheese can also enjoy this dish. It would not be suitable for 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 cooks to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in the cookbooks! Order your 5-volume set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

INGREDIENTS: 

3 poblano peppers (mine weighed 2-2.5 oz. each)

12 oz. lean ground beef

2 oz. onion, sliced

½ tsp. dried guajillo chile, seeded and chopped fine (optional)

¼ tsp. dried ancho chile powder (optional)

¼ tsp. chili powder  (use ½ tsp. if guajillo and ancho above are omitted)

¼ tsp. garlic powder

3/4 c. Ro-Tel tomatoes and green chiles, solids only (the mild ones unless you like “hot”)

¼ c. cilantro, chopped (optional)

6 oz. Monterrey Jack cheese, grated

DIRECTIONS:   Preheat oven to 450º.  Roasting your peppers will make them milder and sweeter, so don’t bypass this step.  Cut tops off poblano peppers and remove seed cluster.  Cut in halves, lay the halves on a non-stick baking sheet and roast in 450º oven for about 15-20 minutes, turning once during roasting.  Remove and cool.  Lower oven to 350º. Peel tough skin gently off the peppers.

While they are roasting, heat ground beef in non-stick skillet over high heat.  When meat is no longer pink, add onion and saute until tender.  Add all remaining ingredients except the cheese.  Simmer 3-4 minutes for flavors to meld together.  Lay the skinned poblano pepper pieces in the bottom of 3 individual casserole dishes or one larger casserole dish if you prefer.  Top the peppers in each serving dish with 1 spoon of the beef filling.  Spread 1/3 of the cheese equally over the top. Place the remaining beef filling evenly next.  Top with the remaining cheese.  Pop into a 350º oven for about 20 minutes or until bubbly and the cheese is melted.  Serve at once with a nice guacamole salad (and if you are in Pre-Maintenance or Maintenance, this is nice with a ½ c. of heated refried beans).

VARIATION:  If your are at goal weight and you can afford the extra carbs, a thin layer of refried black soy beans is delicious on this (I usually start out with the bean layer, or you can dot them on top before adding the final cheese).  

NUTRITIONAL INFO:   Makes 4 servings, each contains:

412 calories, 27.7 g fat, 6.72 g carbs, 2 g fiber, 4.72 g NET CARBS, 32.6 g protein, 897 mg sodium

(adding ½ c. mashed soy black bean layer increases carbs to 10.7 g, fiber 5.5 g, net carbs 5.22 g).

Meatballs & Smoked Gouda on Zucchini Noodles

Meatballs & Smoked Gouda

More sauce added AFTER photo was taken

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

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

MEATBALL INGREDIENTS:

1 lb. lean ground beef

2 links Italian sausage, casings removed

2 eggs, beaten

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

¼ tsp. garlic powder or granulated garlic

1/8 tsp. onion powder

¼ chopped parsley

¼ tsp. coarse black pepper

2 T. grated Parmesan cheese

SAUCE INGREDIENTS:

1½ c. chicken broth

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

8 mushrooms, sliced

1 oz. red bell pepper, diced

Dash black pepper

1/8 tsp. xanthan gum or favorite thickener

3 oz. Smoked Gouda cheese, shredded

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

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

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

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

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

451 calories, 29 g  fat, 11.13 g carbs, 3.76 g fiber, 8.37 g NET CARBS, 34.3 g  protein, 863 mg sodium

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.  I will be making it again for Christmas.  We are usually turkey’ed out by Christmas and enjoy this change of pace.  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

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 smoke that makes this taste indescribable.  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 no raw meat juice co-mingling 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, 0.7 g. fat, 18 g. carbs, 4.6 g. fiber, 15.4 NET CARBS (entire batch), 5.5 g. protein,

1070 mg. sodium

Brats with Purple Cabbage

 

Brats with Purple Cabbage

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

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

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

photocat

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

INGREDIENTS:

12 oz. beef brats (4 links)

1 T. + 1 tsp. bacon grease

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

3 oz. onion, slivered thin

½ tsp. caraway seed

¼ tsp. coarse black pepper

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

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

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

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

Beef-Broccoli Pie

beef-broccoli-pie

I adore broccoli steamed, but I’m frankly not too fond of it added to casseroles.  It invariably cooks too long and gets bitter.  So I had strong misgivings about adding it in this recipe.  I think I must have used just the right amount of broccoli, because I LOVED this final dish and the broccoli didn’t get strong-tasting!!  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

CRUST INGREDIENTS:

1 1/3 c. CarbQuik 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 or Greek yogurt

¼ c. cream

Dash each salt

¼ tsp. black pepper

1½ c. broccoli, raw, coarsely chopped

DIRECTIONS:  Make the blender mushroom soup (linked above) per that recipe’s instructions.  You will only use half of this soup for this recipe. Store the remaining half in your refrigerator for another use.

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 crimping in any fashion you like. Make some vent holes with a knife tip or fork.  Pop into 350º oven for about 1 hour or until dough is golden brown.

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

Eggplant Torte

eggplant-torte-before-slicing-2I’m always fascinated by layered tortes when the chefs press them into terrine pans on television cooking shows.  Thought I’d try it with eggplant last night for dinner.  I used a non-stick meatloaf pan that is extra long (12″ x 4″).  I debated on whether to use spaghetti sauce or a beaten egg-cream mixture and opted for the red this time.  I will be trying the other version soon though. 🙂  I used “Classico” brand Tomato & Basil spaghetti sauce (6 NC per ½ cup) and used VERY little of it between each layer of the torte to avoid it being “soupy”.  This recipe is suitable for all phases of Atkins, Keto diets and Primal Blueprint.

VARIATIONS:  Omit the pound of ground beef for a more dominant eggplant-tasting dish.  Another variation would be to omit the red spaghetti sauce and use a sauce of 4 eggs beaten with 1/4 c. heavy cream spread between the layers.  You will need to recalculate carbs with these variations.

INGREDIENTS:

12 oz. eggplant, sliced thin 1/8″ thick (allow more time for thicker slicing)

1 lb. ground beef

1 c. low-carb  meatless spaghetti sauce of your choice

1 c. shredded mozzarella cheese

8 basil leaves, chopped

¼ c. shredded Parmesan cheese

DIRECTIONS:    Preheat oven to 350º.  Oil a terrine pan or meatloaf pan lightly and set aside.  Stem and cut the eggplant lengthwise into 1/8″ thin slices (for fastest cooking time).  Set aside.  In a skillet brown the ground beef.  Add the basil and stir until it is wilted.  Remove from heat.

To construct the torte, place a single layer of eggplant slices on the bottom of the oiled pan.  Dot with about 3 T. sauce and spread evenly with the back of your spoon. This is not much sauce, but you do not want this torte to come out soupy, so this is intentional. Top with about ¼ of the meat.  Sprinkle with ¼ c. mozzarella.  Place another layer of eggplant on the top.  Press all down firmly with your fingers to compact.  Repeat with the sauce, ¼ of the meat and cheese.  Place the third single layer of eggplant slices and again press down firmly.  Repeat with the sauce, ¼ of the meat, and cheese. Place the final layer of eggplant on top, the rest of the sauce, the last of the meat and the last of the mozzarella shreds. Press down again to compact the layers.

eggplant-torte-before-slicing-1If you should have any unused eggplant slices,  you can either decorate a final layer as shown (left) if serving to company, save the remaining eggplant for another day’s soup or chop it up for a future casserole.  Sprinkle the top of the torte with the ¼ c. Parmesan cheese and cover tightly with foil.    Bake at 350º for 45 minutes,then remove foil and bake another 10 minutes or until lightly browned on top.  If knife goes into center easily, it is completely done.  Thicker eggplant will require probably 15 more minutes cooking time.    Remove from oven and let sit for 5 minutes before attempting to cut into four equal servings.

NUTRITIONAL INFO:    Makes 4 servings, each contains:

445 calories, 31 g fat, 10.15 g carbs, 3.92 g fiber, 7.23 g NET CARBS, 30.6 g protein, 516 mg sodium

Peggy’s Texas Chili

Peggy's Texas Chili

Since chili has to simmer quite awhile for the flavors to blend, I like to make big batches.  This recipe makes 8 large bowls.  The nutritional info is calculated with the can of Eden black soy beans, making the recipe as written unacceptable for Induction.  If you omit the beans, as many may prefer, this chili recipe is perfectly OK for Atkins Induction!  I’ve never had a die-hard Texas back away from my chili, so I hope you’ll give this one a try. 🙂

You non-bean chili folks, here’s one reader’s story I think you’ll appreciate:

It cracks me up every time I hear someone say that real Texas Chili doesn’t have beans and/or tomatoes in it. My granddaddy was a true old world cowboy, he did one of the last real cattle drives from South Texas up into Nebraska and I well remember him talking about the food that their “Texan” Cookie served and chili WITH beans was a mainstay on the trail. Tomatoes were added when available.

I use several different chile peppers in this recipe, but each has a distinctive flavor they bring to the chili, in my opinion.   Of course, you can change the peppers called for herein, if you can’t get some of them, but in doing so, you will definitely change the final flavor.

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  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

Here are some pics of the peppers I use in my chili:

Ancho

Guajillo

INGREDIENTS:

Serrano

3 lb. ground beef

4 oz. onion, chopped

6 cloves garlic, minced

2   4 oz. cans chopped green chiles

1  10 oz. can tomatoes with green chiles (I use Rotel mild)

1  14.5 oz. can diced/crushed tomatoes, no-salt

3 c. water

1 T. chili powder (I use ½ Bolner’s Fiesta and ½ Chimayo pictured below right)

½ tsp. ancho chili powder (or ¼ dried ancho pepper, seeded, chopped) 

2 tsp. ground cumin

1  dried Guajillo chile pepper, seeded and chopped

1 Serrano pepper, seeded and chopped (or Jalapeno pepper)

2 tomatillos, skin removed and chopped

1 c. cilantro, chopped

1 oz. tomato paste

1  14.5 oz. can Eden Black Soy Beans with liquid (optional, OMIT for Induction)

DIRECTIONS: Over medium-high heat, brown meat and onion in large stew pot.  When done, add all remaining ingredients.  After the chili comes to a boil, reduce fire to lowest setting, cover tightly and simmer for 1-2 hours (the longer the better, so the tomatoes literally cook apart into the liquid).  Stir often to avoid scorching on the bottom of the pan.

NUTRITIONAL INFO: Makes 8 servings, each contains:  (these numbers include the optional beans, as I don’t care for chili without them)

540 calories, 32 g  fat, 10.6 g carbs, 4.73 g fiber, 5.87 g NET CARBS (less without the beans), 49.5 g protein, 935 mg sodium

Eggplant-Beef Lasagna

Eggplant-Beef Lasagna

I keep big batches of my meat spaghetti sauce frozen in my freezer at all times.  When I have an eggplant on hand, this recipe is often one I turn to.   So easy to put together if the sauce is already made.  🙂  It’s delicious beyond words and even better, knowing it is so much lower-carb than traditional lasagna.   I find with the cheese, this dish is salty enough without added salt. This is not a particularly large recipe, so if you want extra so there will be leftovers for freezing, I would recommend doubling the recipe.  This recipe is not suitable until Atkins Phase 2 OWL since it has ricotta cheese.  Keto folks can enjoy this if you can fit the carbs into your daily limit.

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

INGREDIENTS:

10 oz. eggplant

1 T. olive oil

1 c. low-carb spaghetti sauce with meat  (I use my own recipe:  https://buttoni.wordpress.com/2009/08/13/peggys-spaghetti-sauce/)

4 oz. mozzarella cheese, grated

4 T. Parmesan cheese

1/3 c. ricotta cheese

4 fresh basil leaves, chopped (or ¼ tsp. dried)

DIRECTIONS:  Preheat oven to 400º.  Stem the eggplant and slice into ¼” slices.  Oil sheet pan with olive oil and place each slice on sheet, coating both sides of them with oil as you go.  Bake until eggplant is nearly done, turning once (takes about 8-10 minutes on a side.  Remove from oven and lower heat to 350º.  Layer half the eggplant slices on the bottom of a well oiled baking dish.  Spoon half the spaghetti sauce over the top.  Evenly spread all the ricotta cheese on next.  Now sprinkle on half the mozzarella followed by 2 T. of the Parmesan.  Spread the chopped basil on next.  Now place the remaining slices of eggplant on top, reserving out one nice slice to decorate the top of the dish.  Add the remaining sauce. Sprinkle on the remaining mozzarella and then the Parmesan cheese.  Place the last slice of eggplant center dish and pop into 350º oven for around 30 minutes, until hot and bubbly.  Garnish with colorful fresh basil leaves if desired.

NUTRITIONAL INFO:   Makes 4 servings, each contains:

294.3 calories, 19.7 g  fat, 11.13 g  carbs, 3.65 g  fiber, 7.48 g. NET CARBS, 19.2 g  protein, 250 mg sodium

 

Beef in Mushroom Wine Sauce

beef-in-mushroom-wine-sauce

I love to make this recipe whenever I have a sizeable portion of a very large chuck or sirloin roast leftover. It’s very tasty, rich and a great way to tenderize that meat even further.  Whenever I make a beef roast, I always save any leftover gravy or roast meat broth/drippings, no matter how little that may be.  I invariably find many uses like this recipe for using it up.  I freeze it in ½-cup and 1-cup blocks and once frozen, pop them into a gallon zip-loc bags for soups, casseroles and recipes like this that just need a little broth or gravy.  I can then thin the gravy to use as beef broth. 🙂

This delicious dish can be enjoyed by all phases of Atkins provided those still on Induction omit the red wine.  This is suitable for Keto diets, Primal and Paleo as well.

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

INGREDIENTS:

1½ c. rich beef gravy or roast drippings (or beef broth + ¼ tsp. xanthan gum (to thicken)

2  4-oz cans mushrooms, drained (liquid reserved)

2 T. tomato paste

¼ tsp. black pepper

1/8 tsp. sea salt

1½ lb. leftover cooked beef roast, sliced

¼ c. dry red wine (I used zinfandel, but any dry red will work) [omit for Induction]

VARIATION:  Add 1/2 c. chopped parsley  (I was out, or I would have used it here)

DIRECTIONS:   In a large skillet over medium heat, add the beef gravy or beef stock.  If using beef broth instead of gravy, whisk in xanthan gum to blend.  Add the tomato paste and whisk again to blend well.  Add salt and pepper and stir.  If using, add parsley and red wine.  Allow to simmer covered on LOW heat for 15 minutes.  Remove lid and simmer 5 minutes longer.  If gravy is too thick, add a bit of the mushroom liquid back to the pan; if too thin, add more xanthan gum (or your preferred thickener) in very light dustings on the surface, stirring in and allowing each addition to develop and thicken before adding more. You do NOT want to overdo xanthan gum lest the sauce get slippery in texture.  Serve at once with you favorite green vegetable or side dish.

NUTRITIONAL INFO:   Makes 4 servings, each contains:

255 calories, 6.9 g fat, 387 g carbs, 1.40 g fiber, 2.47 g NET CARBS, 40.3 g protein, 417 mg sodium

Mexican Meatloaf with Creamy Chili Sauce

mexican-meatloaves-with-creamy-chili-sauceMy husband REALLY liked this dinner creation tonight!  Especially the sauce on top, and he’s not a big sauce person!  Very simple dish to put together, too!  These little meatloaves were good on their own merit, so you could form this into a large meatloaf for slicing and not serve the sauce at all.  It would, of course, take longer to cook if made into a single large loaf.

This recipe is suitable for all phases of Atkins and Keto diets, however not suited to Primal or Paleo diners unless the sauce is omitted.

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

MEAT INGREDIENTS:

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

1 lb. very lean ground pork

¼ c. + 2 T. Herdez Mild Red Salsa (from jar) [has no vinegar or added sugar]

1/3 c. cilantro, chopped

1 large jalapeno, seeded and minced fine

½ tsp. ground cumin

1 T. chia seeds, ground & soaked 10 min. in 2 T. water

Dash salt & black pepper

FOR THE SAUCE:

½   7-oz can Herdez Green Tomatillo Salsa (1/4 cup)

3 oz. cream cheese

½ c. heavy cream

1/3 tsp. chili powder (I used my Smoky Chipotle Spice Blend)

Little water if needed (only if sauce gets too thick as it simmers)

Pinch stevia only if tomatillo salsa is very “acidic” tasting (tomatillos can be sometimes)

DIRECTIONS:   Preheat oven to 350º.  Soak the chia seed in the water in a small dish to form a gel-like slurry.  While it is soaking, in a large mixing bowl, using a fork or your hands, mix all the listed meatloaf ingredients along with the soaked chia gel and mix well. Form into 4 oval mini meatloaves and place on a non-stick or greased baking dish.  Pop dish into 350º oven for about 35-40 minutes.  While they are baking, in a non-stick pan over medium heat, warm up the Herdez green salsa.  Add the cream cheese and with a rubber spatula, blend in the melting cream cheese until it is smooth mixture.  Add the cream and chili powder. Stir well and lower heat to lowest setting.

When meat is done (130º on meat thermometer), remove from oven and lift meatloaves onto serving platter.  Thin the sauce, if necessary, with a dab of water and pour into a sauce/gravy boat for table serving alongside the meatloaves.

NOTE:  If making one single large meatloaf, it will take about an hour (maybe a bit longer, as ovens vary) to reach 130º in the center with a meat thermometer.

NUTRITIONAL INFO: Makes four 6½-0z mini loaves, each contains:   (make 5 smaller loaves to lower stats)

656 calories, 53 g fat, 3.30 g carbs, 0.37 g fiber, 2.93 g NET CARBS, 41 g protein, 662 mg sodium

Muenster Beef Casserole

muenster-beef-casseroleThis was sure a pleasant surprise I made for dinner tonight.  Not a fancy dish, but a nice, quick week-night meal that practically cooks itself. I rarely cook with Muenster cheese, but my husband bought a large quantity this week and I decided to give it a whirl on this beef creation that was formulating in my head around 4pm.  Got the ratios just right on these ingredients and it came out delicious!  One I’ll be making again, for sure!  This dish is suitable for all phases of Atkins and most Keto diets.  It is not suitable for Primal or Paleo due to all the dairy.

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

INGREDIENTS:

12 oz. ground beef  (use a full pound if you prefer)

12 oz. frozen green beans, thawed

2 oz. onion, chopped

½ c. canned mushrooms (4 oz. can, drained)

4 oz. cream cheese

¼ c. homemade mayo (I used my Shawarma Mayo)

Dash sea salt

½ tsp. coarse black pepper

5 oz. (5 slices) Muenster cheese, torn into quarters

DIRECTIONS:   Preheat oven to 350º.  Grease a casserole dish lightly with coconut or olive oil and set aside.

Heat a non-stick skillet over high heat and brown the ground beef stirring frequently. Add the onion mid-cooking so it will get tender.  Add green beans and let them cook a bit, too, stirring for about 5 minutes.   Dot with cream cheese, add the mayo and stir to allow them to melt and blend evenly in the meat-bean mixture.  Add salt and pepper, stir again and remove from heat.

Spoon half the mixture evenly into the oiled baking dish.  Layer half the cheese on top.  Spoon remaining mixture on top evenly.  Layer the remaining cheese on top.  Cover casserole with foil and bake at 350º for 30 minutes.  Remove foil and bake another 15-20 minutes or until bubbly in the center.  I served this with a nice green tossed salad.

NOTE:  To speed this up on cooking time, you can pre-cook the green beans in water.  That is the item that will take longest to cook if still virtually frozen.

NUTRITIONAL INFO:  Makes 6 servings, each contains:

463 calories, 39.8 g fat, 7.18 g carbs, 2.01 g fiber, 5.17 g NET CARBS, 19 g protein, 337 mg sodium

Eggplant Parmigiana Sandwiches

EggplantSandwich

I’m planning on making these tomorrow night for dinner.  This recipe is deep in my blog archives so I thought I’d re-post it for my readers that love Italian food.  This recipe is inspired by a dish my mother used to make when I was growing up.  Of course, she used bread crumbs and not the pork rinds I used in mine to keep them lower-carb.  Her dish didn’t have meat in it, just the eggplant.  However this recipe takes it to a complete meal!  This is a delightful lunch or dinner entree and is quite filling!  It goes nicely with a tossed green salad.  This dish can also be made with ground lamb if you prefer.  It is suitable for Induction, too.  Despite their name, it takes a fork and knife to eat these “sandwiches”.

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  recipe of my Oven-Fried Eggplant (adding the 1 oz. crushed pork rinds below to coating)   

1 oz. crushed pork rinds

6 oz. ground beef (or lamb)

2 slices provalone cheese

2  1-oz. slices mozzarella cheese (or grated)

½ c. low-carb spaghetti sauce  (I used this:  https://buttoni.wordpress.com/2009/08/13/peggys-spaghetti-sauce/ )

2 fresh basil leaves, chopped (or ¼ tsp. dried)

2 T. Parmesan cheese

VARIATION:  Use ground lamb instead of ground beef for a Greek twist, subbing in feta cheese for the provalone.

DIRECTIONS:  Preheat oven to 450º.  Make ½ recipe my Oven Fried Eggplant per instructions for that recipe, with the one addition of 1 oz. crushed pork rinds to the coating mixture.  This takes about 20 minutes to bake at 450º.  While this is baking, form two nice beef patties from the meat and brown them in a non-stick skillet.  When eggplant is browned nicely, remove from oven (remember, it will be browner on bottom than on top).  Lower oven to 350º.  Place 2 T. spaghetti sauce atop each of two slices (the other two slices will form the second layer of these stacks).      Next place a browned meat patty on them.  Top them with a slice of provalone cheese and ½ T. of the Parmesan.  Sprinkle on half the basil.  Now place another slice of eggplant on top.  Spoon 2 more tablespoons of sauce on top.  Top each with 1 oz. grated or sliced mozzarella.  Top each with half the remaining Parmesan and basil.  I had one small slice of eggplant leftover and laid it on top of the serving simply for photographic impact, but I don’t usually do this.   Sauce and cheese are usually the final layer.  Pop sandwiches back into oven at 350º for about 5-10 minutes to melt cheeses. If the tops slide off, just push them back on top before serving.  🙂  Happens all the time to me.  Cheese is slippery. 🙂

NUTRITIONAL INFO:    Makes two servings, each contains:

502 calories, 31.7 g  fat, 8.1 g  carbs, 3.4 g  fiber, 4.7 g  NET CARBS, 44.4 g  protein, 1144 mg sodium

 

Greek Spinach-Beef Pie

greek-spinach-beef-pie

I got to thinking today about those wonderful Spanakopita spinach-stuffed phyllo pastries they serve at Greek restaurants and decided that’s the taste I want today.  I thawed ground beef and just threw together my typical ingredients for Spanakopita and made a “pasty-less” version.  It  came out just about as good as my traditional Spanakopitas, just without the phyllo pastry.  We had it for lunch and I’ll probably freeze the leftovers for warming up one night later int he week. This is a particularly healthy entree with all the nutrients in spinach.   This dish is suitable for all phases of Atkins and Keto diets.  It can also be enjoyed by Primal 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 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 T. olive oil + 1 T. butter

2 oz. onion, chopped

12 oz. ground beef

10 oz. frozen chopped spinach (cooked per directions, strained & squeezed dry to make about 1 c.)

1/3 c. parsley, chopped

1 tsp. dried mint (or 2 T. fresh)

Dash each salt and black pepper

Pinch dried dill

1 oz. cream cheese

½ c. crumbled feta cheese, rinsed well in strainer

2 large eggs

1/4 c. heavy cream

VARIATIONS:  Substitute ground lamb or goat for the beef

DIRECTIONS: Preheat oven to 350º.  Melt butter and add olive oil to medium non-stick skillet.  Add onion and saute over medium heat until it begins to brown and caramelize.   Add ground meat and cook until done.  Lower heat and add spinach, herbs, spices and cheeses.  Mash cheeses with back of spoon to blend well into meat mixture, stirring to blend well.  In a small bowl, beat the eggs with the cream and drizzle it evenly over the meat mixture.  Tilt pan to spread egg evenly over the top.  Pop into 350º oven for about 20 minutes just until egg is set in the center.  Serve with a nice Greek green salad.

NUTRITIONAL INFO: Makes 4 servings, each containing:

428.3 calories, 31.9 g  fat, 4.95 g  carbs, 1.55 g  fiber, 3.4 g  NET CARBS, 30.38 g  protein, 656 mg sodium

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

 

Indian Beef with Mint "Kheema Matar"

This dish can be made with either ground lamb or ground beef and is equally good with both.  This Indian dish is traditionally cooked with peas and served atop basmati steamed rice.  But I have I found it is just as good with small cut frozen green bean pieces served on shredded, sauteed cabbage and found it even tastier than served over rice!    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.

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. olive or coconut oil

1 medium onion, chopped

1 clove minced garlic

½ tsp. minced ginger

¼ tsp. cayenne pepper

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

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 or basmati rice.

NUTRITIONAL INFO: Serves 4, each serving contains: (does not include cabbage 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

Chicken “Fried” Steak with Cream Gravy

Chicken Fried Steak

I live in Texas and man, I have been missing classic Texas chicken-fried steak with cream gravy!!  Well no more yearning for a long-lost love!  I just created a low-carb CFS that’s pretty dang close to the real deal!  I’ve had such good luck with my mayo-pork rind coating for “fries”, numerous veggies, fish filets and chicken, I thought today “Why not give it a whirl for chicken fried steak”? Well, IT WORKED!

My first thought on how to go about this was that the beef would exude too much moisture during baking, if I just coated it raw, even if I patted it very dry with paper towels.  Didn’t want the pork-rink coating to get “soggy”, so I decided to sear the meat first to seal in those juices before I began the coating process.  That turned out to be a VERY good decision!!  This came out FANTASTIC!  And the gravy was SUPER, even without the usual browning of flour.  The natural caramelized meat juices deglazed from the skillet made a DELICIOUS cream gravy without one bit of flour!

I served this alongside a saute of radishes and onion and steamed broccoli. I got distracted cooking the radishes and almost browned my meat TOO much, at least browner than I usually do chicken fried steak.  But it was STILL GREAT!  Timing can be merciless in the kitchen.  🙂

You can use round steak for this dish if you prefer, but I have always preferred chuck or sirloin for my CFS.  Much better taste in my opinion.  I’m just not very fond of round steak.  This recipe is suitable for all phases of Atkins, Keto diets and Primal-Paleo if you eat pork rinds.

One reader’s comment:

Just made this and it is great! My 3 year old grandson ate it all and never knew that it wasn’t “real” chicken fried steak!

 

You can have many more delightfully tasty dinner menu ideas at your fingertips with your very own set of LOW CARBING AMONG FRIENDS, the best selling cookbooks by Jennifer Eloff, the famous George Stella and several other incredibly talented low-carb cooks.  Click the link above to see a preview of what awaits you in these wonderful cookbooks. You can order the 5-volume set, or individual volumes, regular binding or coil binding at Amazon or here.

INGREDIENTS:

1 lb. trimmed chuck, round or sirloin, sliced ½” thick, pounded to tenderize

1/3 c. homemade mayonnaise (if commercial mayo, may require more)

1 T. coconut oil (or oil of your choice)

2 oz. pork rinds, crushed fine

½ tsp. seasoning of your choice, I use my Seafood Spice Blend

1 c. water

½ c. heavy cream

1/8 tsp. black pepper

DIRECTIONS:  Crush pork rinds fine and stir in spice seasoning.  Place into shallow bowl with a spoon for applying and set aside while you prepare the meat.  Trim meat of all visible fat and gristle along the edges.  If using chuck or sirloin that is very thick, slice it laterally if need be to to create pieces about ½ thick.  Preheat oven to 425º. Cut meat into 4 portions and pound the pieces with a meat cleaver or mallet to tenderize it a bit.  Heat oil in skillet and sear meat on both sides until lightly browned, sprinkling lightly with black pepper as it sears.  DO NOT SKIP THIS STEP AND ATTEMPT TO COAT MEAT RAW DIRECTLY WITH COATING.  TRUST ME ON THIS ONE, YOU WILL NOT BE PLEASED WITH YOUR SOGGY RESULTS!  You don’t want to cook the meat DONE, just sear the surface to seal in the juices.   Remove from heat.

Pour mayo into a saucer and using a brush, holding the HOT meat on one tip with tongs or a fork (I use tiny ice bucket tongs), coat both sides of each piece of meat well with mayo (don’t miss any spots!).  Then move over to the bowl of crushed pork rinds and using a spoon, spoon the rinds over both sides of the meat.  You’ll get decent coverage without any one piece getting excess.  I have found that if you just dip the meat into the rinds, it “grabs” more coating than is necessary, resulting in not having enough rinds to finish the job at hand and you will then have to crush more (been there; done that) and increase calories. 🙂  Place the coated meat directly onto a METAL baking sheet, preferably non-stick.  DO NOT line with silicone sheet or use a glass dish it won’t crisp properly. Pop into preheated 425º oven and bake about 20 minutes or until browned to your liking.

As the meat is cooking, make your cream gravy.  Add 1 c. water to the skillet you seared the meat in and over low heat, over low heat, completely de-glaze all the tasty brown bits off the bottom of the skillet by scraping with a spatula.    Add the cream and simmer over very low heat to reduce and thicken.  This adds both color and flavor to your gravy.  Add a dash of black pepper and salt to taste.  If you prefer a thicker gravy, you can slightly thicken with your preferred thickener, like a light dusting of xanthan gum whisked in.

Serve with gravy dipped over meat.  This goes well with many of your favorite vegetable dishes.  I hope you enjoy this “national” staple of Texas!

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

471.3 calories, 30.8 g  fat, 1.9 g  carbs, .03 g  fiber, 1.87 g  NET CARBS, 45 g  protein, 356 mg sodium

Bacon-Wrapped Steak Logs

bacon-wrapped-steak-logs

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

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

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

INGREDIENTS:

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

3 oz. onion, sliced and separated into rings

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

2 T. bacon grease

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

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

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

NUTRITIONAL INFO:    Makes 8 steak logs, each contains:

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

Bunless Burgers in Mushroom-Wine Sauce

Bunles Burgers in Mushroom-Wine SauceThis delicious dinner creation came about from having leftover zucchini pulp from today’s stuffed zucchini lunch.  these were delicious and so simple to make.  Ready in about 30 minutes flat with the help of my food processor.  This recipe is not suitable for induction unless you leave out the wine.  It is acceptable for other Keto diets as well as Primal-Paleo if you you sub in coconut milk for the cream.

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

INGREDIENTS:

3/4 c. zucchini, sliced

1½ lb ground beef (80% lean

2 oz. red bell pepper

1 tsp. minced dehydrated onion (or 2 oz. fresh, chopped)

1 large egg

Dash each sea salt

1/8 tsp.  coarse black pepper

3/4 c. heavy cream

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

12 large mushrooms, sliced

¼ c. parsley, chopped (or 2 tsp. dried parsley)

Light dusting or two of xanthan gum (optional for thicker sauce)

DIRECTIONS:    Place zucchini and red pepper in food processor.  Pulse 4-5 times to reduce to fine dice.  Add onion, egg, salt and pepper.  Pulse 1-2 more times times.  Add meat and process until well-blended.

Heat a large non-stick skillet over medium-high heat.  Form meat mixture into 6 patties about 5 oz. each.  Place on hot skillet and brown to golden on both sides (center will not be fully done though).  With a spatula,, remove from the pan to a plate or piece of foil.  In the oil and juices left in the pan, saute the mushrooms and the parsley just until the mushrooms are no longer opaque.  Place the meat patties back in the pan.  Add the wine and simmer 4-5 minutes.  As it simmers, scrape up the brown bits off the bottom of the pan as there’s where all the flavor is.  e gentle with the spatula so you don’t break up the meat patties.  Add cream around the meat, stir well and let simmer for and additional 5 minutes.  Thicken with xanthan gum only if desired, as the cream will thicken on its own a little bit.  Serve 1 patty with a generous spoonful of the mushroom sauce on top to each person.

NUTRITIONAL INFO:   Makes 6 servings, each contains:

436 calories, 34.7 g fat, 4.7o g carbs, 1.10 g fiber, 3.6 g NET CARBS, 22.8 g protein, 154 mg sodium

Tamale Pie Stuffed Peppers

Tamale Pie Stuffed PeppersThis tasty version of stuffed peppers was scrumptious!  I had a can of black olives open in the fridge and 1 medium zucchini.  the hubs bought 4 beautiful peppers at the store this week so I decided to bring all that together with some ground pork and make a new stuffed pepper recipe.  This recipe is suitable for all phases of Atkins, Keto diets, and Primal Blueprint.  Omit the cheese for a Paleo version.

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

INGREDIENTS:

1 oz. onion, cut in chunks

5 oz. zucchini, cut in chunks

10 black olives

4 medium bell peppers

1 lb. lean ground pork

½ tsp. ground cumin

½ tsp. chili powder

¼ tsp. dried, seeded guajillo chile peppers (or ancho peppers)

1 Roma tomato, diced 1/2″

½ c. Monterrey Jack cheese (or mozzarella)

2 slices Cheddar cheese (or ½ c. shredded)

VARIATION:   Use ground beef instead of ground pork or a mixture of pork and breakfast sausage.  Another variation would be to use 4 ears canned baby corn instead of the zucchini, chopping in the food processor with the onion and olives, which will add a mild corn taste typical of tamale pie.  Baby corn is much lower in carbs than regular kernel corn.  You’ll need to recalculate nutritional info if you make this change, but each serving would get 1 ear and that would add 1.29 net carbs to each serving.

DIRECTIONS: Cut tops off peppers, trimming off any salvageable flesh of the pepper for future use.  Cut thin slice off bottoms of peppers ONLY IF NEEDED TO LEVEL THEM.  Place peppers standing upright in a ceramic baking dish and set aside.  Next place the first 3 ingredients into a food processor and pulse 4-5 times to chop small.  If you prefer, you can slice the olives and not process them with the zucchini.  Set this mixture aside.

Preheat oven to 350º.  Heat non-stick skillet or wok over high heat and brown pork until not pink.  Add spices and zucchini mixture from the food processor bowl.  Saute 1-2 minutes, stirring.  Add chopped tomatoes and stir.  Turn off heat and stir in the Jack cheese which will serve as a filling binder.  Fill each pepper with 1/4 of the meat mixture.  Cover pan tightly with foil and bake at 350º for 40 minutes.  Water bath isn’t needed if covered tightly.  Moisture will cook out of the peppers, zucchini and tomatoes.  Remove foil and top with the slice or shredded Cheddar.  Return to oven without foil and bake about 8-10 or just until cheddar is melted.  Serve and enjoy!

NUTRITIONAL INFO:   Makes 4 servings, each pepper contains:

417 calories, 31 g fat, 10.15 g carbs, 3.27 g fiber, 6.88 g NET CARBS, 25 g protein, 350 mg sodium

 

 

 

Meatballs on Zucchini Ribbons

Meatballs on Zucchini Ribbons

I made this tasty dish tonight as meatballs, but you could just as easily make it up as mini patties if that’s easier.  This goes together fast and your family will LOVE it, as we did.  My husband said “You can fix this again any time!”  If you’re not a mushroom fan, leave them out of the sauce.  But we thought the mushrooms and parsley just “made” this dish.  This recipe is suitable for all phases of Atkins, Keto diets, and Primal diners.  Paleo folks will want to use coconut milk instead of cream and water volume.

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

INGREDIENTS:

1 lb.   80%-90% lean grass-fed ground beef

1 large egg

1 small jar pimiento (about 2 T.), with its juice

2 oz. onion, cut into chunks

8 oz. fresh mushrooms, sliced

1 c. parsley, coarsely chopped

1/8-¼ tsp. black pepper (I like a lot)

1/8 tsp. sea salt

1 c. tap water (or use 2 c. coconut milk and no cream shown below)

1 c. heavy cream

1/8 tsp. xanthan gum or your preferred thickener

5 cups zucchini noodles/ribbons  (about four 6-oz. raw squash)

VARIATIONS:  Use ground lamb or pork instead of beef.  Use 4 slices lightly browned bacon or chopped green onions instead of mushrooms in the sauce. 

DIRECTIONS:  Place the first 4 ingredients into a food processor and process to chop/blend all smoothly.  Remove lid and form mixture into 8 equal meatballs (about 1 3/4″ in diameter).  Brown meatballs over medium-high heat in a non-stick skillet.  If using 90% lean beef, lightly oil the pan first.  They will not be fully done in the center when browned.  Add the water to the pan and slightly lower heat.  Using a spatula, de-glaze the brown bits form the bottom of the pan to make a light brown liquid.  Add the cream, mushrooms and parsley.  Add salt and pepper.  Simmer on lowest heat for about 10-15 minutes to let flavors mellow and meat to finish cooking done.

While the meat and sauce simmers, cut your zucchini into noodles or ribbons and saute in 2 T. olive oil until just gets limp.  Slightly thicken by dusting xanthan gum over sauce surface and stir well as it thickens up.    Serve 1 cup zoodles on each of 4 plates, place 2 meatballs on top of each and spoon ½ c. sauce over each serving.  this is not intended to be a real saucy dish, but you can certainly double the sauce ingredients if you wish,  re-calculating nutritional info if you do.  Serve at once.

NUTRITIONAL INFO:  Makes four 2-meatball servings, each contains:

552 calories

46.4 g fat

13.4 g carbs, 3.87 g fiber, 9.53 g NET CARBS

26.3 g protein

223 mg sodium

 

Steak and Onion Wrap

Steak & Onion WrapsWhen I was growing up, whenever there was steak leftover, we could count on these the next day at lunch.  I considered this quite a treat, too!  Of course, back then, before anyone ever hardly heard of low-carbing, she served these on a good piece of French bread.  How I loved these sandwiches then and still make them today.  Just this week in fact.  My recent ultra low-carb tortilla recipe discovery at Low Carb Maven’s site makes these not only possible, but low-carb to boot!  They came out quite good!  You could use any low-carb tortilla, but the carb count will go up accordingly.  I just recently discovered that HEB grocery here in Texas makes their Carb Sense tortillas with only a 3 net carb count!  And they are as good as any of the 4 NC tortillas out there!  These wraps are suitable for all phases of Atkins, Keto diets, Primal and Paleo as well.

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

INGREDIENTS:

ultra low-carb tortillas

10 oz. leftover steak, sliced thinly  (I have done these with only 8 oz.)

3 oz. slivered onion

1 T. bacon grease

Salt and pepper

VARIATION:   Add 1 slice of cooked bacon to each wrap.  Mmmm.

DIRECTIONS:    Make the tortillas by the linked recipe above.  Set them aside to cool down.  Next, heat the bacon grease over high heat in a non-stick skillet.  Add onion and saute to slightly brown.  You want the edges browned and the onion to have begun caramelizing.  Add the steak, dash of salt and black pepper and saute just until the steak is no longer pink and slightly browned.  Dip 1/4 of the mixture onto each of the tortillas, fold and serve at once.  ENJOY!

NUTRITIONAL INFO:    Makes 4 wraps, each contains:

385 calories

25 g fat

2.15 g carbs, 1.05 g fiber, 1.10 g NET CARBS

34 g protein

665 mg sodium

Chinese Beef and Celery

Chinese Beef and CeleryCelery is extremely nutritious so I have tried to increase my intake this past year.  This stir-fry combines it with dried oriental mushrooms and water chestnuts to create a very tasty dish.  This can be ready in 30-40 minutes, so it can be on your table fast to feed a hungry family.  Of course, you can change out the veggies.  I so wanted 1 sliced carrot added to this but was out.  This recipe is suitable for all phases of Atkins, Keto diets.

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

NOTE:  When making the homemade Hoisin Sauce linked below, substitute a little sweetener of choice for the honey in the original recipe.

INGREDIENTS:

1 lb. lean, well-trimmed sirloin, flank or chuck steak, sliced thinly against the grain

1/4 tsp. baking soda

2 T. water

1 T. low-sodium soy sauce

1 T. sherry (optional, but only if past Induction Phase)

3 T. oil of your choice (I used 5o:50 olive & coconut oil)

4 oz. onion, sliced in thin wedges

3 stalks celery, sliced on the diagonal

5 dried oriental mushrooms, soaked 1/2 hour to re-hydrate/soften, sliced (avoid using the tough stem)

2/3 c. sliced water chestnuts, drained (I sliced in halves)

2 large cloves garlic, minced

1 tsp. fresh ginger root, minced

3/4 c. homemade beef bone broth or other available beef broth/pan juices

1-2 tsp. Sambal Oelek chili sauce or Sriracha Sauce

2 T. more low-sodium soy sauce

1 T. homemade Hoisin Sauce

OPTIONAL:  light dusting of xanthan gum to thicken if desired

DIRECTIONS:  Place the first 5 ingredients in a bowl.  Mix well with a spoon or hands to coat the meat.  Let sit for 20 minutes only!  This tenderizes tougher cuts of meat typically used in Chinese stir-fries.  In another small bowl, stir together the sauce items: garlic, ginger, beef broth, chili sauce, soy sauce and Hoisin sauce.  When meat has been tenderized for 20 minutes, you’re ready to cook!  Heat a non-stick wok or skillet over high heat.  Add cold oil and then immediately dump in the beef.  The famous saying in Chinese kitchens is “Hot Wok, Cold Fat” to avoid the meat sticking to the pan.  Stir fry only 2 minutes to seal the surfaces of the meat.  Then add the onion and celery and continue to stir-fry another 2 minutes or until they just begin to soften.  Next add the mushrooms and water chestnuts. Stir fry for 1 minute.   Add the liquid sauce ingredients and simmer 1-2 minutes.  You can thicken with 1 light dusting of xanthan gum if you like your sauces thicker, but that is optional.  Stir one minute longer to let your thickener develop and do its job.  Serve at once.

NUTRITIONAL INFO:   Makes 5 servings, each contains:

331.4 calories

20.96 g fat

8.62 g carbs, 1.48 g fiber, 7.14 g NET CARBS

26.6 g protein

519 mg sodium

 

 

Roasted Poblano & Cheese-Stuffed Meat Roll

Poblano-Cheese Stuffed Meat Roll

A Mexican version of a stuffed meatloaf!

I found a delicious way to cook and serve a ground meat “meatloaf-type” dish this past week.  In my old days, I’d have added more cheese to the top at the end of baking, but I’m really eating ultra low-carb lately (lost 13#, too!) so I decided to forego that added carb luxury on this occasion.  I was going to lay some thin slices of tomato on top, but the hubs specifically requested I not do that, so there you go.  🙂  This is a large meat roll as I intended to freeze it for future meals.  This recipe is suitable for all phases of Atkins, Keto diets, and Primal followers.  Not suitable for Paleo however.

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

INGREDIENTS:

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

1 lb. ground pork

1½ c. Monterrey Jack cheese (I used a mixture of Mexican queso & Monterrey Jack), shredded

2     5-6″ poblano pepper, roasted

4 oz. onion, chopped

4 tsp. bacon grease or oil of your choice

1 tsp. my Smoky Chipotle Spice Blend  (or your favorite taco seasoning)

1/4 tsp. sea salt

VARIATION:  Add 1 c. or so of a low-carb enchilada sauce to the top of the meat roll the last half of cooking.

DIRECTIONS:  Preheat oven to 400º.  Stem and seed peppers.  Cut into halves or quarters and lay in a metal pan and roast on each side for 15 minutes.   Remove from oven and slightly cool.  Lower oven to 350º.  Pull of any tough papery skin you can get off the pepper pieces and cut them into 1/4″-1/2″ strips.  Set those aside for a few minutes.

In a no-stick skillet, heat the bacon grease or oil on high heat.  Saute the onions until caramelized and tender.  Remove and set aside.

In a large mixing bowl, using your hands, mix the beef and pork well with the Chipotle Spice Blend and salt, just as you do a meatloaf.  I used a silicone sheet next but you can use parchment paper if you prefer.  Lay the silicone sheet or parchment on a large baking sheet.  Spoon the meat on top and spread it into a big rectangle about 1/2″ thick.  Spoon the Monterrey Jack cheese evenly down the side closest to you.  Nest lay the pepper strips down the meat on top of the cheese.  Finally spread the onions down the meat roll as well.  No pick up the edge of the paper or silicone sheet and begin rolling the meat over on top of the filling until it is completely rolled up, allowing it to spill over directly onto the pan.  Remove the paper or silicone sheet.

Pop into 350º oven for 45 minutes to an hour (Watch carefully the last 15 minutes as ovens vary and your roll size/diameter will impact cooking time).  If doing the variation with enchilada sauce, add it after 20-25 minutes cooking time (all along the length of the meat roll).  Pop back into oven and and cook until you deem it is done.  Slice into ten servings.

NUTRITIONAL INFO:   Makes 10 large servings (1½” thick), each contains:  (does not include optional sauce)

435 calories

34.6 g fat

1.76 g carbs, 0.41 g fiber, 1.35 g NET CARBS

27.4 g protein

293 mg sodium

 

 

 

Spaghetti Sauce Bolognese

Spaghetti Bolognese

Shown on spaghetti squash threads which are NOT included in the nutritional numbers below.

This is the spaghetti sauce I have been cooking for nearly 50 years and my mother for probably that long before me.  🙂 Haven’t found one I like better.  I usually double or triple the recipe and freeze some for convenience.  This recipe is acceptable for all phases of Atkins, Keto diets, 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! (also available individually) from Amazon or here: http://amongfriends.us/order.phpDISCLAIMER: 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:

1 ½ lb. lean ground beef

½ c. green pepper chopped

½ c. parsley chopped

1 c. celery chopped

6 garlic cloves minced

6 oz. yellow onion chopped

2   14-oz. cans crushed or diced tomatoes (kind with no added sugars)

1   small (8 oz.) can tomato paste

½ tsp. salt

1/4 tsp. black pepper

1/2 tsp. cayenne pepper (less if you don’t like it very spicy)

1 T. dried crushed oregano

1 bay leaf

1 T. fresh rosemary (or ½ tsp. dried)

1 T. fresh basil leaves, chopped (or ½ tsp. dried)

½ tsp. fennel seed, crushed

VARIATIONS:  add diced eggplant, mushrooms, or chopped, browned Italian sausage

DIRECTIONS:  Brown meat in large stew pot.  You may need a little oil if your meat is real lean.  Chop all veggies and add to meat and stir well.  Now add garlic, seasonings, tomatoes and tomato paste.  Simmer covered for 1½-2 hours on lowest heat possible.  Will yield about 8-9 cups of sauce, or 8-10 servings, depending on how saucy you like things and how you plan to use the sauce.

NUTRITIONAL INFO: Serves 10, each serving has: (excluding any added items mentioned in VARIATIONS)

295.3 calories

20.75 g  fat

13.18 g  carbs, 4.48  g  fiber, 8.7 NET CARBS

18.3 g  protein

116 mg. sodium

Chicken Lasagna Strips

Chicken Lasagna StripsThese miniature lasagne delights were so good, my husband said I could fix them again any time!  And they were so easy!  In the oven in minutes and ready in 45 min baking.  They were like eating lasagna, too!  You could use thinly sliced beef pounded to tenderize in this recipe instead of the chicken if you prefer.  Suitable for all phases of Atkins, Keto diets, and Primal folks who eat dairy.

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

INGREDIENTS:  

1 medium zucchini or Mexican zucchini, sliced into 12 thin lengthwise slices (about 12 oz)

1½ chicken breast, boneless, skinless

1/3 c. ricotta cheese

1 c. shredded mozzarella cheese

3/4 c. shredded Parmesan cheese

3/4 c. Lucini low-carb spaghetti sauce (or other low-carb sauce)

VARIATION:   Use thin slices pounded turkey or beef instead of chicken.

DIRECTIONS:  Cover a baking sheet with foil.  Preheat oven to 350º.  Slice chicken into 12 thin, long, lateral slices.  Pound with the flat side of a meat tenderizer.  Set aside.  Slice zucchini lengthwise into 12 thin slices.  I used a knife to do this, but if you have a mandolin or tool that will do it, go for it.  You want 12 slices total.  Place slices on the pan and avoid them touching.  Lay a strip of the pounded chicken on top of each.  With the back of a teaspoon, spread 1 tsp. ricotta down each chicken strip. Dot each strip with 1 T. of the sauce.  Sprinkle 1 T. mozzarella shreds on next.  Finally sprinkle each with 1 T. of the Parmesan shreds.   Lay a sheet of foil loosely over the top to avoid cheese over-browning while cooking.  Bake for about 30 minutes.  Remove and ever so slightly slightly tilt pan over sink to allow any water bleeding out to drain off the pan.  Replace in the oven and bake 15 more minutes.  Serve at once with your favorite salad or green veggie.

NUTRITIONAL INFO:   Makes 12 Lasagna Strips, each contains:  (We found 3 filled us up)

130 calories

6.78 g fat

2.92 g carbs, 0.65 g fiber, 2.27 g NET CARBS

13.9 g protein

315 mg sodium

Grilled Sriracha-Butter Burgers

Click to enlarge

Shown on my Gluten-Free bun (link below)

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.  If you are still in Atkins Induction, I recommend these buns for your burgers. They, too are sturdy enough to take the heat of your meat.  🙂

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 (I use 90% lean)

3 T. butter or ghee, melted (less if using fattier meat)

1 tsp. Sriracha chili sauce (more if you like ’em spicy!)

3/4 tsp. homemade Montreal Steak Seasoning (or your favorite burger seasoning)

¼ tsp. onion powder

¼ tsp. garlic powder

VARIATION:  Use ground lamb instead of beef

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 3½-oz. cooked patties, each contains (not including your bun):

297 calories

24.7 g  fat

0.97 g  carbs, 0.02 g  fiber, 0.95 g  NET CARBS (plus whatever bun you use)

20 g  protein

247 mg sodium

Brats with Purple Cabbage

 

Brats with Purple Cabbage

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

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

IMG_5256

Still on the stove

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

INGREDIENTS:

12 oz. beef brats (4 links)

1 T. + 1 tsp. bacon grease

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

3 oz. onion, slivered thin

½ tsp. caraway seed

¼ tsp. coarse black pepper

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

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

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

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

Beef 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

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 into a waiting bowl, being careful so as not to tear the outer shells that will become their own “bowl”.  You will only be using 1½ c. of the threads.  Reserve the rest for another use.

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

NUTRITIONAL INFO:   Makes 2 adult servings, each contains:

627 calories

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

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

46.2 g protein

1100 mg sodium

Sriracha Brisket with Pepperoncini

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.

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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