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Archive for the ‘Sandwiches’ Category

Click to enlarge (wrap made with patty sliced laterally)

(On a homemade Flour tortilla)

These wonderful little meat patties were ready in just 15 minutes!  I most DEFINITELY liked the flavor and confess I ate two of them they were so good.  I served them with some tzatziki yogurt sauce and a lovely Greek salad.  The leftovers, 2 days later, ended up in the sandwiches you see pictured above.  The flavor of the leftover meat seemed to have improved on the refrigerator shelf!  This meat mixture would also make great meatballs and be great added to Mediterranean casserole dishes with eggplant, tomatoes and feta. I already had some low-carb no-flour tortillas made up so the sandwich you see above was on the table in no time.  This recipe can also be made with beef or lamb and is suitable for all phases of Atkins.  Primal-Paleo folks can eat this meat on a Greek salad or plan-suitable “wrap”.  When used in wraps, my delicious tzatziki sauce is also very good on these sandwiches, particularly with a little extra chopped parsley sprinkled on top!   Click here for the recipe for the tortilla wraps.

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, myself and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try.  Order your 10-volume set TODAY! (available individually also) from Amazon or find special sales pricing at: http://amongfriends.us/order.php

INGREDIENTS:

1 lb. lean ground pork (ground beef or lamb are more traditional)

about 1/3 c. kale (what I could easily pick up in 1 hand with my fingertips)

about ¼ c. parsley

1 oz. onion

1 clove garlic

½ jalapeno, seeded and chopped fine

¼ c. feta cheese, crumbled

Dash each salt and black pepper

1/8 tsp. Homemade Cavender’s Greek Seasoning

1 T. my chimichurri sauce

1 medium egg

DIRECTIONS:  Place all but the meat in a food processor or blender. Pulse until fine, but don’t reduce it to paste in texture.  You want it about like pesto sauce.  Place the meat in a bowl and with a rubber spatula, scrape the spice/herb mixture on the meat.  With a fork or your hands, blend it all together like you would a meatloaf mixture.  Form into 6 equal patties.  These are traditionally cooked over charcoal on your grill, but almost as good browned in non-stick or lightly oiled skillet on each side until meat in completely cooked.  Your choice. Serve at once with your favorite sides or veggies OR let it cool off a bit, slice the patties laterally so that each one will make a Mediterranean-style wrap sandwich on your favorite plan-suitable tortilla/pita type bread.  If you are using cold, leftover meat for a sandwich the next day, after slicing the patties, I would sear a couple seconds in a non-stick skillet to warm them slightly.

NUTRITIONAL INFO:  Makes 6 patties, each contains:  (numbers are only for the meat)

240 cals, 19g fat, 1.65g carbs, 0.33g fiber, 1.32g NET CARBS, 15g protein, 155 mg sodium

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jalapeno-meatloaf-burgers

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

INGREDIENTS:

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

8 oz. lean ground pork (or more beef if you prefer)

1 oz. red bell pepper, chopped

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

2 oz. onion, chopped

1 large stalk celery, chopped fine

2 T. olive oil

½ c. parsley, chopped

¼ tsp. dried oregano

1/8 tsp. black pepper

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

2 large eggs

¼ c. grated Parmesan cheese

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

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

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

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click to enlarge

Shown on a Grilled Cheese Sandwich

Sadly, most low-carb breads made with alternate flours simply do not toast well.  They just won’t get…….ummmm……………toasty!!!  😦

This individual serving bread recipe I developed I think is particularly suited for grilling sandwiches.  It toasts up better than any other low-carb bread I’ve tried toasting in 10 years of low-carbing and bread experimentaation. Not sure which ingredient is facilitating that toasty quality though.  Likely it is the oat fiber, but am VERY glad whatever ingredient is doing that!

You can bake this in any microwaveable square container.  I have a plastic bread-shaped container (which isn’t so healthy to cook in actually), so I have switched to using my 4″ square glass dish.  I have not tried baking this bread in a conventional oven, but suspect it would need 350º for around 10-15 minutes.  One recipe can be sliced laterally into two thinner slices after cooling to make 1 sandwich, as shown in the photo above. This recipe is suitable for all phases of Atkins and Keto diets.  It is not suitable for Primal-Paleo lifestyles.

INGREDIENTS:

¼ c. + 1T. flax meal, preferably golden flax meal

1 T. butter  (plus dab more for skillet or panini pan grilling)

2 T. sour cream

1 egg, beaten

½ tsp. baking powder

2 tsp. oat fiber, no substitutes! (omit for gluten-free)

Pinch salt

DIRECTIONS:   Melt the butter in microwave in a small mixing bowl.  Add beaten egg and sour cream. Add all dry ingredients and stir well.  With a rubber spatula, scrape batter into a 4″-5″ square microwaveable container and zap on HI power for 70 seconds or until dry to touch in center (microwaves can vary). Cool a minute and tip out onto cutting board.  Laterally slice as evenly as possible with a long-blade  knife to form two thinner slices.

When ready to construct your sandwich, melt a little butter or olive oil on a non-stick griddle and baste one side of each slice of bread.  Place one slice on griddle, buttered side down.  Add slice of your preferred cheese or meats and top with second slice of bread, buttered side up.  Brown well on both sides for best, “toastiest” results.  Slight over-browning is a GOOD thing here! 🙂

NUTRITIONAL INFO:  Makes 2 thin slices after cutting.  Entire recipe contains: (does not include sandwich fillings)

425 cals, 37.4g fat, 14.1g carbs, 11.3g fiber, 2.8g NET CARBS, 13.8g protein, 497mg sodium

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

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

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

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

INGREDIENTS FOR EACH BURRITO:

1 Flat Bread round

3 oz. bulk pork breakfast sausage

2 slices thick pepper bacon

3/4 c. fresh baby spinach leaves

2 T. shredded Monterrey Jack Cheese

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

NUTRITIONAL INFO:   Makes 1 burrito which contains:

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

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

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jalapeno-meatloaf-burgers

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

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

INGREDIENTS:

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

8 oz. lean ground pork (or more beef if you prefer)

1 oz. red bell pepper, chopped

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

2 oz. onion, chopped

1 large stalk celery, chopped fine

2 T. olive oil

½ c. parsley, chopped

¼ tsp. dried oregano

1/8 tsp. black pepper

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

2 large eggs

¼ c. grated Parmesan cheese

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

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

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

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I have always loved Middle Eastern food, probably because when I was 10-12 years old, my father was stationed in Teheran, Iran.  I just love Greek tabouleh and hummus and prepare these simple dishes often.  Last week we had some leftover grilled chicken and I decided to make a delicious wrap for our lunch.  We were eating these in under 30 minutes!  Due to the Joseph’s Lavash Wraps having four product, this recipe is not suitable for Atkins Induction.

Many more delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, Volume 8, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself.  Volume 8 is almost completely comprised of my recipes! But George Stella and Jennifer Eloff are also including several tasty new delights to try in this latest Volume 8! You’ll LOVE these delicious recipes, so order yours (Volume 8 or ANY of our cookbooks) from Amazon  or our direct order site: amongfriends.us/order.php.  For a limited time, there is free shipping if you order 2 or more cookbooks on the same order.  Remember, they make GREAT birthday or holiday gifts!  If you’ve already purchased a book, take a moment and drop by the our Amazon page and  leave your personal review on the latest book.  Inquiring minds want to know. 🙂

INGREDIENTS:

1  sheet Joseph’s Flax Oat Bran Lavash Bread

1/2 c. chunks or grilled chicken

8 black olives

4 T. hummus (commercial or my homemade for lowest carbs)

1/2 c. tabouleh salad

Dash salt

DIRECTIONS:   Cut lavash sheet in half and plate.  Spoon 2 T. hummus down the center.  Next spoon on about 3-4 T. tabouleh salad.  Place 1/2 c. chicken meat on top of the hummus.  Top with 4 sliced olives.  Roll tightly and serve.  I like to serve with ice cold tea.

VARIATION:    Make with grilled beef strips or ground beef logs seasoned with a Shawarma spice mix.

NUTRITIONAL INFO:   Makes 2 sandwiches, each contains.

161 calories, 8.4 g fat, 8.2 g carbs, 2.8 g fiber, 5.4 NET CARBS, 13.7 g protein, 373 mg sodium

 

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I’ve posted my Tuna Cheesies , a long-time family favorite snack, some time back.  A number of you have tried and loved them.  Those are made and served on low-carb crackers.  Today for lunch, I wanted to “push the diet envelope” and take these to an even lower carb level and try them without actual crackers!  I had a piece of cured ham leftover from breakfast, so I decided to make my “crackers” from that fried ham.  What a GOOD IDEA that turned out to be!  At first, I was not sure ham and tuna would go well together together.  Well, I’m here to tell you they are wonderful together!  The cheese rounds out the flavor profile quite nicely!  Sometimes cooking whims really do work!  If you’ll let these slightly cool a bit before serving, they are easier to lift off the pan with a thin spatula and easier to hold in your hand for eating.  Plus…….you won’t burn the top of your mouth with the very hot, gooey cheese.  These tasty snacks are suitable for all phases of Atkins, Keto diets and for those Primal Blueprint folks that consume the occasional dairy.

Many more delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, Volume 8, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself.  Volume 8 is almost completely comprised of my recipes! But George Stella and Jennifer Eloff are also including several tasty new delights to try in this latest Volume 8! You’ll LOVE these delicious recipes, so order yours (Volume 8 or ANY of our cookbooks) from Amazon  or our direct order site: amongfriends.us/order.php.  For a limited time, there is free shipping if you order 2 or more cookbooks on the same order.  Remember, they make GREAT birthday or holiday gifts!If you’ve already purchased a book, take a moment and drop by the our Amazon page and  leave your personal review on the latest book.  Inquiring minds want to know. 🙂

VARIATION:  Use diagonally sliced pieces, pre-browned smoked sausage in place of ham.

INGREDIENTS:

4 oz. fried, cured ham

4 oz. (slices) American Deluxe or Cheddar cheese, shredded

½ small pouch (1.3 oz) water-pack tuna

Dash onion powder

Dash cayenne pepper

1/8 tsp. Worcestershire sauce

2 T. softened butter

DIRECTIONS:  Preheat oven to 350º.  Slice ham off into ¼” slices and then cut those into 16 pieces.  Place them on a parchment-lined pan with ample space between them, as the cheese topping will sprawl beyond the ham bits during cooking.  Place remaining ingredients in a small bowl and mix well with a fork until the butter is binding the cheese and tuna together nicely.  Spoon or fork about 1 T. of the mixture onto each slice of ham, evenly distributing any that is left over.  Slightly press the mixture down with fingers or your fork if it seems a bit “loosey-goosey”, as I call it when a mixture isn’t cohesive enough.  Pop the pan into a hot 350º oven for about 10 minutes or just until the cheese-tuna mixture melts.  It will spread over and beyond the ham most likely.  Remove pan from oven and cool a couple minutes.   Using a thin metal spatula, remove the cheesies from the pan to a serving platter and serve at once.

NUTRITIONAL INFO:  Makes 16 cheesies, each contains:

48.6 calories, 3.75 g fat, 0.36 g carbs, 0.0 g fiber, 0.36 g NET CARBS, 3.38 g protein, 187 mg sodium

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