Tuna Cheesies

Tuna Cheesies

I’ve been making these creamy, cheesie goodies for probably 20 years or more.  My husband just LOVES these things so I made a pan of them for our lunch yesterday.  Mmmm, I forget how good these are.  The inspirational recipe I found years ago in a newspaper used saltine crackers.  My low-carb version here uses my Almond-Flax crackers.   You could alternately use baked low-carb flour tortilla wedges or baked, low-carb pita bread wedges.   This time I cut my almond cracker recipe into 12 oblong larger rectangles as shown above (instead of my usual 48 small square crackers for the cracker recipe).  These tasty treats are suitable once you get to Atkins Phase 2.  They are OK for Keto dieters if they fit your daily macro limits.

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:

½ recipe my Almond Flax Crackers  (or 24 pre-baked low-carb crackers/chips of choice)

1   6-oz foil pouch tuna (or a 5 oz. can, drained)

1 c. shredded Cheddar cheese

2 slices Kraft American Deluxe cheese, shredded

3 T. homemade mayo (or soft butter)

2-3 shakes cayenne pepper (more if you like things “hot”)

4-5 drops Worcestershire sauce

1/8 tsp. onion powder

VARIATION:  Add a bit of chopped green onion.

DIRECTIONS:  Preheat oven to 350º.  As to making the cracker base for these, I tend to mix up a whole recipe of the cracker dough and shape it on the baking sheet into two rectangles, one on each end, not quite all the way to the edges of the pan, with a slight separation between them.  I use half the cracker recipe for these Tuna Cheesies and save the other rectangle to cut into plain crackers to have on hand for other uses.  Or if you’re having a party, you could double the topping ingredients and use the entire recipe of crackers for a total of 48 Tuna Cheesies.  They disappear fast, so make the batch of 48 for a party! 🙂

Prepare and bake the crackers by that recipe’s instructions at 350º.  Cool slightly on the pan.  If you made the full recipe of crackers, but only want 12 or 24 portions, store the rest of the crackers in a lidded container on your kitchen counter for up to 2 weeks.

While the crackers are baking, mix the tuna-cheese topping in a bowl.  When crackers are cooled and cut into the number you want, spread tuna-cheese mixture on top.  Pop back into the oven for about 5-10 minutes longer to melt the cheesy topping nicely.  Remove from the oven and enjoy!  Serve warm.  Often for parties, I’ll make two pans of 24 each, waiting untilt he first pan has been wolfed down by guests before popping the second pan in the oven.  They are definitely better hot so the cheese is gooey.  🙂

NUTRITIONAL INFO:  Makes 12 rectangular Tuna Cheesies, each contains:

147 calories, 11.83 g  fat, 3.5 g  carbs, 2.01 g  fiber, 1.49 g  NET CARBS, 7.9 g  protein, 203 mg sodium

NOTE:  If crackers cut into 48 squares and you use 24 for this recipe, divide the nutritional numbers above for by 2 to get the per serving numbers for each smaller square.

Shrimp Putanesca on Zoodles

shrimp-putaneseca-on-zoodlesIf you want a QUICK and tasty dinner, try my Shrimp Putanesca!   It’s a low-carb version of a classic Italian dish.  It is simply delicious and ready in about 20 minutes total!  If you are still on Atkins Induction Phase, omit the white wine to be safe.  This recipe (with that modification) is acceptable for all phases of Atkins, Keto diets, Primal and Paleo as well.  I have owned/used several different noodling tools, but most recently I invested in a Vegetti and find it the easiest to use as well as being the most compact for storage.

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:

12 oz. zucchini, cut into noodles

3 T. olive oil total

20 large shrimp, shelled and deveined

3 Roma tomatoes, coarsely chopped

3/4 c. parsley, chopped

1 large clove garlic, minced

Dash black pepper

1/8 tsp. red pepper flakes

¼ tsp. sea salt

15 pitted black olives, cut into halves

¼ tsp. anchovy paste or 1 anchovy, mashed (optional but very good in this dish)

¼ c. white wine (I used Chardonnay), omit if still on Induction

DIRECTIONS:   Coarsely chop the tomatoes and set aside.  Halve the olives and set aside.

Cut the zucchini into long spaghetti-type noodles.  Heat 1 T. olive oil in a non-stick skillet and saute zoodles on low heat for a few minutes, stirring and tossing them just until they “green up” and are no longer opaque.  Turn off heat so they will not cook further.  In another non-stick skillet on high heat the remaining olive oil.  Saute the shrimp until opaque.  Add the tomato and stir/saute just until it begins to soften.  Add parsley, red and black pepper, salt and olives, anchovy paste (if using) and stir.  Add white wine and lower heat to medium.  Simmer just 3 minutes tops.  If you prefer your tomato to be less cooked in such dishes, add them last.  Dip mixture over the cooked zoodles or stir it together.  Either presentation will look nice. 🙂

NUTRITIONAL INFO:   Makes 4 servings, each contains:

160.8 calories, 10.9 g fat, 5.52 g carbs, 1.6 g fiber, 3.92 g NET CARBS, 8.25 g protein, 208 mg sodium

 

Tuna-Cauli Cakes

Cheesie Tuna-Cauli Cakes

These came about for lunch today from a lone half cup of leftover buttered, steamed cauliflower.  I added one of the small 2.5-oz pouches of tuna, some Smoked Gouda cheese and a bit of onion and VOILA!  A delicious lunch!  That’s sauteed kale (cooked exactly 1 minute in bacon grease) on the side of the plate.  The sliced steamed carrots were good with these, too!  These tuna cakes are simply DELICIOUS!  Of course, you can sub in other cheeses, but the Smoked Gouda really makes these different and quite special. Smoked Cheddar would be just as good in this recipe, I believe.  I’ll be making this recipe regularly with leftover dabs of cauliflower from now on.  Such a tasty way to keep from wasting event he smallest amounts of pricey vegetables.  This is suitable for all phases of Atkins if you use flax meal in lieu of the small amount of low-carb breadcrumbs.

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:

2.5 oz.  tuna

3 oz. Smoked Gouda cheese, shredded

2/3 c. steamed cauliflower, mashed with a fork

1 medium green onion, chopped fine

2 T. low-carb bread, crumbed (or 1 T. flax meal)

1 large egg, beaten

Dash black pepper

Dash Cajun spice blend or my Seafood Spice Blend

1 T. coconut oil (or your preferred oil) for frying

DIRECTIONS:  Mix all ingredients but the coconut oil in a medium bowl.  Stir well with a spoon.  Heat the coconut oil in a non-stick skillet over medium-high heat These are inclined to stick to the pan, so do not flip them to side two until they have browned well on the first side, and don’t over handle them with your spatula.  Section off the mixture into 6 equal portions in your bowl. Dip 1/6 of the mixture up and drop onto the hot pan, spreading into a 2½” patties.  When the first side is browned nicely for all the cakes, flip them quickly and carefully.  Brown the second side and when done, transfer to serving plate.  Serve hot with green veggies or a nice green salad.

NUTRITIONAL INFO:    Makes 6 cakes, each contains approximately (varies slightly with your personal choice of low-carb bread or flax):

118.5 calories, 9.16 g  fat, 2.31 g  carbs, 1.11 g  fiber, 1.2 g  NET CARBS, 7.65 g  protein, 325 mg sodium

Shrimp Crepes

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After enjoying Paul Prudhomme’s Seafood Crepes at K-Paul’s Louisiana Kitchen in New Orleans (before he went up to the New York restaurant), I just had to create a low-carb version.  In those days, he would be seen sitting at the back of the dining room (when he wasn’t in the kitchen) and often came over to your table to ask if you enjoyed what you ordered.  🙂

His entree had both crab and shrimp, but crab in Central Texas leaves much to be desired, so I just use shrimp for my creation.  Man, do these ever come out GOOD!  My hubby just loves them!  These are definitely different from K-Paul’s crepes, but I think they are an equally good dish.  I don’t recall any wine in his version either, but I like a little in my creamy seafood dishes, so I added a little sherry to these.  You need to leave it out if you’re still in Atkins Induction phase.   But they’ll still be good without it! These would not be suitable for Paleo-Primal followers.

For this creation, I used Jennifer Eloff’s latest low-carb crepe recipe, with a couple changes.  That recipe is here:  http://low-carb-news.blogspot.com/2013/02/ultra-low-carb-crepes-and-another-idea.html .  I omitted the sweetener and vanilla for this savory application and I also added 1/8 tsp. salt.  I also made my crepes earlier in the evening so those would be ready to go when it was time to prepare the dish and assemble.  I just stacked the cooked crepes with plastic between each one and left on the counter.  My crepe maker is 7″ in diameter (Jennifer’s is only 5″) so I only got 5 larger crepes from the recipe.  Therefore, each of my unfilled crepes have slightly more calories and carbs:134 calories, 10 g fat, 7 g  protein, 3.56 g carbs, .28 g fiber and 3.28 g net carbs and these numbers are reflected in the recipe per serving nutritional numbers below.

This recipe is featured in Jennifer Eloff’s low-carb cookbook series Low Carbing Among Friends (Vol. 4).  The series is a collection of recipes by some of the most talented low-carb cooks on the web!  Order yours here:  Amazon.com or at http://amongfriends.us/order.php

INGREDIENTS:

1 recipe crepes (five 7″ crepes, made by Jennifer Eloff’s recipe, minus the sweetener and vanilla:

FILLING:

5 oz. shrimp, peeled and chopped coarsely (leave 1 or 2 whole for garnish if desired)

3 slices low-sodium, no salt added bacon, chopped

1 large shallot, sliced thin

¼ c. red bell pepper, chopped

¼ c. parsley, chopped

¼ c. white wine or sherry

¼ tsp. my Seafood Spice Blend 

Dash each salt and black pepper

1 c. heavy cream

½ c. water

1/4 tsp. glucomannan powder (or use your preferred thickener)

DIRECTIONS:  Make the crepes ahead by that recipe’s directions.  Stack them with plastic wrap between each so they won’t stick together.  When ready to prepare meal, brown the chopped bacon over high heat in a non-stick skillet.  When it is browned, added the shallot and red bell pepper.  Saute until they are tender. Add all the shrimp, including those left whole for garnish. Remove the 2 whole garnish shrimp and set aside for now.  Add the parsley, wine (if using) and the salt and pepper to the skillet mixture. Simmer a few minutes. Lower heat to lowest setting.  In a bowl, whisk the cream, water and slowly dust the glucomannan over the liquid (or whatever thickener you’re using), whisking constantly until blended. Pour the liquid into the skillet and simmer the filling a couple minutes to meld flavors.  The sauce will turn slightly pink from the bell pepper.  🙂  Turn off heat and plate the crepes as follows:

ASSEMBLY:  Place your serving platter by the skillet and the stack of cooked crepes close at hand.  Try to visually judge in the skillet 1/5 of the filling as you have 5 crepes to fill. Using a slotted spoon, so as to get mostly just the solids, place 1/5 (about 1 cooking spoon) of the filling into one of the crepes, roll carefully and lift the filled roll onto the platter, placing seam down.  Repeat for the remaining crepes, lining them in a row.  The remaining sauce in the skillet will be dribbled over the crepes.  If you don’t have enough sauce left to do this,  add a little more cream, blend with a spoon and adjust salt if needed.  Then pour the sauce down the center of the crepes on the platter and garnish with the 2 whole shrimp you browned and a sprinkle of chopped parsley if desired.  I hope you enjoy these as much as we did!

NUTRITIONAL INFO:  Makes five servings, each contains:

371.2 calories, 30.5 g  fat, 7.06 g  carbs, .62 g  fiber, 6.44 g  NET CARBS, 15.44 g  protein, 287 mg sodium

 

Steamed Lobster Tails

Click to enlarge

One of life’s culinary pleasures is lobster, in my opinion.  Only thing that comes close is a cooked-to-perfection char-broiled ribeye steak.  We love to prepare lobster at Christmas or New Years, as by then, we’re usually pretty “turkey’ed out”.   My parsley-cilantro salad dressing https://buttoni.wordpress.com/2011/08/09/parsley-cilantro-salad-dressing/  really compliments lobster nicely.  The lobster I can get locally is usually brought in from the Bahamas.   Tastes a little sweeter than cold water lobster from New England, in my opinion.   This recipe is suitable for all phases of Atkins, Keto diets, Paleo-Primal as well.

INGREDIENTS: 

1.25 lb. lobster tails (yields about 12 oz. tail meat after removing shell)

Water to boil

½ stick salted butter, melted and clarified (butter fat solids scooped off the top)

DIRECTIONS:    Put about 1½ cups water in a deep boiling pot and bring to a boil. Run two skewers from the base of the tail up the center of the belly, all the way up to the center of the thickest part.  This will keep the tail from curling so tight while cooking.  When the water comes to a rolling boil, insert skewered lobster tail up in the pot.  I usually lean the skewers out the top.  Set a lid on the pot slightly offset to reduce water evaporation, but it really doesn’t have to be 100% closed.     Lower to medium heat and let steam for 7-10 minutes.  Turn off heat, remove skewers and holding shell with one hand, with the help of a kitchen towel or mitt, cut with kitchen shears straight up the belly shell from top to base of tail. Pull sides of tail shell apart and fork out the tail meat (I like to leave the tail fins attached and in tact) right out of the shell.  Splay the tail fins out when serving lobster meat on plates or platter.  Makes for a pretty presentation with the tail fins attached!   Serve along a nice green salad and perhaps my Rosemary Onion Dinner Rolls:  https://buttoni.wordpress.com/2011/05/31/rosemary-onion-dinner-rolls/

NUTRITIONAL INFO:   Makes 2 servings and each contains (including ¼c. of the butter):

367 calories, 23.9 g  fat, 2.2 g carbs, 0 g fiber, 2.2 g NET CARBS, 34.8 g  protein, 1350 mg sodium

Crawfish Dumpling Stew

Crawfish Dumplings

WOW!  I found a fantastic way to shake up my glucomannan dumplings! This is 5-star restaurant tasty as far as I’m concerned.  Not many recipes strike me that way, either.  It was every bit as good as the lobster ravioli served to my at Gershwin’s in Dallas, that’s for sure!  My husband and I were absolutely astounded at how good this idea I hatched recently came out.  I hesitated to actually make it for the longest time, as I was afraid putting that much bulk into the dumpling batter would make them just totally fall apart in the simmering water.  As you can see in the pic, that just didn’t happen!  What potential I now see for other recipes with this dumpling batter.  🙂

This recipe will be a keeper for sure! For those still on Atkins Induction, omit the wine and substitute 1/2 c. seafood stock or chicken stock in your sauce.  This recipe is suitable for Atkins OWL Phase 2 or beyond and Keto diets as well if it fits your daily carb limits.  You’d have to make the sauce with coconut milk for it to pass Primal-Paleo muster, but that’s doable.  By the way, these freeze beautifully and tasted even better than the first night they were made!  🙂  I was only able to eat two dumplings (they are very filling) so my number of servings below reflects that fact.

VARIATIONS:  Substitute either crab meat or shrimp for the crawfish.  These made smaller would also be lovely in a simple wonton-style soup, standing in for the meat-filled wontons.  🙂

DUMPLING INGREDIENTS:

6 oz. cooked, cleaned crawfish tail meat (the rest of the 12-oz. package goes in the sauce)

4 T. butter, unsalted

2 oz. celery, chopped

2 oz. green bell pepper, chopped

2 oz. yellow onion, chopped

½ c. green onion, chopped

1/3 c. parsley, chopped (3 more T. needed for the sauce, so go on and chop 1/2 c. total 😉 )

1 clove garlic, minced

1 tsp. my Seafood Spice Blend

2 recipes my glucomannan Dumplings batter

 

SAUCE INGREDIENTS:

4 T. unsalted butter, melted

6 oz. remaining crawfish

½ c. white wine (omit for Induction)

1 T. lemon juice

3 T. parsley, chopped

½ c. heavy cream

½ c. water

1 small clove garlic, minced

Dash each salt and black pepper

DIRECTIONS:  Chop all the vegetables up.  Melt 4 T. butter over high heat and add the celery, bell pepper, onion and minced garlic.  Saute until they are tender.  Add 6 oz. of the crawfish, the parsley, and seafood spice mix.  Lower heat and let simmer 2-3 minutes for flavors to blend.  Turn off heat.

Bring a large stew pot of water to a boil.  While it is heating, make up a double recipe of my glucomannan dumpling batter and add the veggie crawfish mixture to the egg/water mixture and stir well. Stir the dry ingredients in and mix with a rubber spatula until it begins to thicken up.  Keep turning the dough until it is stiff enough to roll.  Roll 24 1″ dumpling in your palms and set on a sheet of silicone (best) or a baking sheet.  When all 24 are formed, your water should be at a rolling boil.  Drop all 24 dumplings gently into the water.  This will cool the water down a bit. You want a medium gentle rolling water bath.  Cover and cook for exactly 10 minutes without lifting the lid.

Make the sauce while the dumplings are cooking.  Melt 4 T. butter over medium heat in a skillet.  Add the remaining 6 oz. crawfish, garlic, wine, lemon juice parsley and simmer long enough to cook the garlic well. Add the cream and salt and pepper to taste.

When dumplings have cooked 10 minutes, lift lid and using a slotted spoon or tongs, gently lift onto a serving platter and spoon the sauce around them.  I served with steamed, buttered broccoli, but they would be good with a nice green salad and low-carb dinner rolls.

NUTRITIONAL INFO:   Makes 6 servings of 4 dumplings each and ¼ c. sauce.  Each contains:

258 calories, 20.4 g  fat, 10.55 g  carbs, 5.96 g  fiber, 4.59 g  NET CARBS, 13.25 g  protein, 481 g  sodium

 

 

 

Creamy Chipotle-Lime Scampi

Creamy Lime Scampi

This delicious fare was what I served for dinner last night.  We just LOVE this dish that literally goes together in about 15-30 minutes flat!  My kind of recipe!  The addition of cream makes this a slightly different shrimp scampi creation from the norm.  This recipe and other shellfish recipes is the reason I use unsalted butter exclusively.  Since shrimp has a lot of natural sodium in it, I find adding any pushed is over the top in salinity for me.  This recipe is acceptable for all phases of Atkins and other Keto diets.  When you get to Phase 2 “OWL” (Ongoing Weight Loss), 2 T. of a nice dry white wine added to this is divine!

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

INGREDIENTS:

1 lb. shrimp, peeled and cleaned

2-3 cloves minced garlic (I use 3)

½ stick unsalted butter

Juice of 2 limes (about 2-3 T.)

1/4 c. finely chopped parsley

1/8 tsp. smoked chipotle powder (if you can’t get it, use cayenne pepper)

¼ c. heavy cream

Sprinkle of xanthan gum to slightly thicken

2 c. spaghetti squash threads (½ c. per serving)

DIRECTIONS: Cut a medium spaghetti squash in half, remove seeds and put cut side down into shallow dish filled with 1/4″ water.  Microwave on HI for 13 minutes.  Drain and fork out threads and put in serving bowl with tight cover so squash will stay hot while you cook the shrimp topping.  In a non-stick skillet, melt butter.  Add minced garlic and saute until cooked but not burned.  You don’t want a raw garlic taste to dominate the final dish.  Add chipotle powder and shrimp and saute until shrimp curl and are opaque.  Add parsley and lime juice and immediately lower heat to lowest setting.  Add cream and stir well.  Dust lightly with xanthan gum and stir until slightly thickened.  Serve over spaghetti squash threads with a nice green salad!

NUTRITIONAL INFO: Makes 4 servings, each containing: (includes spaghetti squash)

303 calories, 19.2 g  fat, 9.15 g  carbs, 1.38 g  fiber, 7.77 g  NET CARBS, 24.4 g  protein, 194 mg sodium

Broiled Salmon with Tarragon Crab Sauce

broiled-salmon-with-tarragon-crab-sauce

This simple fare is rich, delicious and only takes about 30 minutes to put together.  The sweet tarragon is so nice in the pink cream sauce.  Make half the recipe if you only need two servings.  This is suitable for all phases of Atkins, Keto Diets and 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. Several of my own creations appear in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or our direct order site: http://amongfriends.us/order.php

INGREDIENTS:

12 oz. fresh salmon filets

2 T. unsalted butter, melted

Dash of my Seafood Spice Blend or Emeril’s seasoning

2 T. more butter, melted (for the sauce)

2 oz. yellow or white onion, slivered thin

3/4 tsp. sweet dried tarragon

15 grape tomatoes, cut into halves

3/4 c. heavy cream

3 T. white wine (I used Chardonnay)

Dash salt

Dash xanthan gum (optional)

8 oz. picked crab meat  (I used a pouch of Blue Star Brand)

DIRECTIONS:  Preheat your broiler.   Cut the salmon filets into 4 equal portions.  Baste with the melted butter and sprinkle on the Seafood Spice Blend.  Broil until done or about 10 minutes, until salmon is firmed up in the center.

While the fish broils, melt the remaining butter in a skillet and brown the onion until it begins to brown.  Add the tomato halves and saute until they just begin to soften a bit.  Add the cream, tarragon, crab and wine and simmer about 3-4 minutes.  Don’t be too rough with the crab meat.  Add salt to taste and a light dusting of xanthan gum on the top and stir sauce until it thickens up.  Dip the crab sauce equally over the four portions of fish and serve with your favorite sides.  My husband likes green peas with seafood, but that isn’t the best low-carb choice.  Broccoli or steamed green beans would be a better choice.

NUTRITIONAL INFO:   Makes 4 servings, each contains:

430 calories, 33.7 g  fat, 4.07 g  carbs, .62 g  fiber, 3.45 g  NET CARBS, 25.75 g  protein, 277 mg sodium

Shrimp-Stuffed Eggplant

Shrimp Stuffed Eggplant

One of my favorite ways to serve eggplant is to do a meat stuffing.  Seafood and eggplant go so well together, this is by far my favorite recipe.  This dish is a bit higher in net carbs than most of my dishes, but it packs so many nutrients into these little packages, it’s worth every single carb.  A good bit of your daily veggie requirements in one meal!   This dish is suitable for all phases of Atkins, Keto diets and Primal-Paleo if you leave off the Parmesan.  You can eat the entire thing, too, filling and shell.  The shell will be so tender by the time it’s done you won’t find it offensive at all!

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

INGREDIENTS:

10 oz. peeled shrimp, cut into thirds

1 whole 10 oz. eggplant, stem cut off

3 T. unsalted butter

1 c.love minced garlic

2½ oz. each onion, celery and red bell pepper, chopped

1/3 c. chopped parsley

2 slices bacon, chopped

10 drops Tobasco (or 2-3 shakes of cayenne pepper)

¼ tsp. my Seafood Spice Blend (optional)

1/2 Flax Sandwich Bun, crumbled (or 1 T. flax meal + 1T. water)

1 T. Parmesan cheese, grated, for topping

DIRECTIONS: Preheat oven to 375º.  Fill baking dish with ½” water.  Cut eggplant in half lengthwise and place cut side down in water.  Bake for about 30 minutes until flesh is tender.  Cool slightly, carefully scoop out pulp, leaving about 1/4″ flesh attached to skin for better support of the filling.  Try not to tear/cut outer skin when scooping out the pulp.  When cool, chop the scooped out eggplant pulp and set aside.  Pour off any remaining water from the baking dish, lightly grease and place the empty shells right back in the same pan.

Brown the bacon in a skillet over high heat.  Drain off bacon grease for other use.  Melt butter in the skillet and add garlic, chopped onion, celery and red bell pepper.  Saute until vegetables are tender.  Add parsley, spice blend, Tobasco and the crumbled sandwich bun.  I also like to add a shake or two of cayenne pepper.  Add chopped eggplant pulp, shrimp and stir well.  Fills shells (will be mounded quite a bit), sprinkle with Parmesan cheese and bake at 350º (lowering the oven from where it was baking the eggplant halves) for about 30 minutes.  Serve with a nice green salad.

NUTRITIONAL INFO: Serves 2 adults.  Each stuffed half contains:

513 calories, 31.5 g  fat, 19.3 carbs, 8.35 g  fiber,  10.95 g  NET CARBS, 40.8 g  protein, 571 mg sodium

Lobster Bisque

LbbsterLeekBisque

Whenever I buy lobster (which I often do at Christmastime), I invariably have a tail or two leftover, as I tend to overbuy by 2 tails to be sure I have enough for the number of people eating.  The lobster tails I bought this year were so large, the two leftover weighed in at 17 oz.  So I made one of my favorite lobster dishes for dinner tonight, Lobster Bisque.  I added the leek as an after thought, but it was actually quite good in it.  I had 1/3 of a huge head of cauliflower I needed to use up, so I cooked and pureed to add as thickener for my bisque.    Still had to use a bit of xanthan gum to get it as thick as I like.   If you want to trim the carb count on this, you could increase the lobster broth and decrease the cream, but I promise it won’t be as rich or good.  But that is certainly an option if you’re about out of carbs for the day.  One of the reasons the carb count is a bit high on this is that lobster itself has carbs!  This is not suitable for Induction unless you leave out the sherry and reduce the cream.  Sadly it just won’t be as good without it, but it’ll be OK :).  Those still on Induction would also need to reduce the cream to 1 c. and increase the stock to 4 cups.

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:

16 oz. boiled lobster tail meat (4 small or 2 large tails), reserve 4 bites for garnish

4½ cups water

¾ leek, rinsed, sliced thin (optional, but quite good.  Green onion is a good substitute)

1/3 large head cauliflower, cooked

2 c. heavy cream (to cut calories & carbs, use 1 c. cream + 1 cup more seafood broth)

2 oz. tomato paste

3 oz. sherry (or white wine)

plan suitable thickener (I use ¼ tsp. xanthan gum)

1/2 stick ( 4 T.) unsalted butter

DIRECTIONS: Boil or steam cauliflower until tender.   Drain well and puree in blender or food processor.  Boil lobster tails in 4½ cups water for about 1 minute per tail oz. (4 minutes for small tails; 7-8 minutes for large tails). Reserve all stock for your bisque soup.  Remove lobster tails and pull meat from shells.  On cutting board, chop coarsely, reserving 6 bites for garnish.  I like to replace the shells back in the broth and simmer, with lid, for another 30 minutes to make the stock even richer from the oil and flavor in the shells.  Remove shells with slotted spoon when ready to proceed making the bisque. There should be about 4 c. lobster stock left in the pot if you simmer the shells an additional 30 minutes, but add water to make 4 cups total if not. Turn off heat from stock pot and discard shells.

In a skillet, saute the sliced leeks in the butter until tender.  Add to the stock pot over high heat.  Add all remaining ingredients, including the cauliflower puree to the stock pot and stir well to be sure you diffuse the tomato paste.  Once the mixture comes to a light boil, reduce heat to a simmer and cover.  Simmer for 20-30 minutes for flavors to develop.  Right before serving, thicken the bisque by lightly dusting your favorite thickener on the surface and stir it in, waiting a minute or two to let it develop.  Repeat 2-3 times, waiting a couple minutes between additions, and stop this process when desired thickness is achieved.  Ladle the bisque into serving bowls and garnish each with a chunk of lobster.  As you can see, I forgot to do the garnish the day I took this photo, but it does ad to the visual appeal. 😉

NUTRITIONAL INFO: Makes 6 servings, each containing:

221.3 calories, 10.53 g  fat, 9.98 g  carbs, 1.60 g  fiber, 8.38 g  NET CARBS, 19.2 g  protein, 615 mg sodium

 

Thai Fish Cakes

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This little experiment was a delightful flavor surprise! Both I and my husband (who isn’t very fond of fish) really liked these tasty little fish cakes.  It has become a regular for my menu rotations.  Though some will likely sub in salmon or tuna,  milder fish like Tilapia, white fish, swai and cod allow the spices to really come through.  The spices in these are quite a nice flavor combo.  This dish is super fast to whip up and makes eight 3″ fish cakes (2 per serving).  This dish is suitable for all phases of Atkins and Keto diets.  They are also acceptable for Primal or Paleo regimens.  They are great by themselves or add your favorite Asian soy sauce-based dipping sauce!

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

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

INGREDIENTS:

20 oz. boneless mild white fish filets

1 beaten egg

3 T. cilantro, chopped

1 ½ oz. yellow onion, chopped

1 T. jalapeno pepper, seeded and chopped

1 ½ oz. red bell pepper, chopped

1 T. fresh lime juice

½ tsp. Thai red curry powder

½ tsp. Thai blend (I use Cost Plus World Market brand, or just add ¼ tsp. more red curry powder + pinch cinnamon and nutmeg)

1 T. Thai fish sauce

1 cl. garlic, minced

Dash each salt and black pepper

1  T. coconut oil for browning

DIRECTIONS:   Place all ingredients into a food processor or blender and pulse a few times to reduce the fish to small bits (but not a paste).  Heat coconut oil in very large non-stick skillet over medium-high heat. Spoon mixture onto heated pan, spreading slightly with back of spoon into 3″ cakes.  Brown nicely on both sides.  Serve with nice green salad or your favorite green vegetables.

Optional Dipping Sauce:

2 T. lime juice

2 T. rice vinegar

2T. + 2 tsp. sesame oil

1 tsp. hot sesame oil

3-4 drops liquid sweetener

3 T. low-sodium soy sauce or coconut aminos

1 tsp. minced fresh ginger

½ fresh jalapeno, seeded and chopped

NUTRITIONAL INFO:  Makes 8 fish cakes or 4 servings.  Each 2-cake serving contains (These numbers DO NOT include the dipping sauce):

143.25 calories, 7.98 g  fat, 1.63 g carbs, 0.73 g  fiber, 0.9 NET CARBS, 18.15 g  protein, 119 mg sodium

Clams in Sofrito Sauce on Black Bean Noodles

clams-in-sofrito-sauce-on-black-bean-noodles

My husband was out of town today and I knew he’d get home around 6:30, provided there was not too much traffic coming out of Austin on I-35.  One little wreck can slow him down an hour!  So I chose to whip up a simple dinner from a can of whole clams that I knew I could cook from start to finish in 30 minutes after he got home.    This was a real treat and quite delicious.

img_5522img_5521

Check out my latest pasta discovery!  Black bean spaghetti that I stumbled upon at Thrive Market on-line.  It’s organic, is certified gluten-free, high in fiber and protein!  It has more carbs than zucchini noodles, but is a nice alternative to spaghetti squash and zucchini squash all the time.  For lowest carbs, serve over 20 oz. of pre-cooked zucchini noodles.   The verdict on the black bean noodles:  both I and my husband liked them in taste and texture.  They didn’t really taste of beans and reminded me of regular whole grain pasta in flavor.  Texture was like any al-dente thin spaghetti.  The color is black before they are cooked.  After cooking they are an off-putting gray, so they are not something I’d ever serve to company, or that I chose to use in my feature photo above.  I took a snapshot of them below so you can see the gray color after cooking.  Only 11 net carbs per 2-oz serving, which is lower than Al Dente brand Carba Nada Noodles!  Only listed ingredient is black beans.

Their gray color will elicit all sorts of comments from the kids.  I will definitely buy and cook these tasty noodles again.  Color doesn’t bother me at all.   img_5523Of course, as I said above, you can serve this clam dish over zucchini noodles to cut carbs.  I am posting nutritional info for methods of serving.

This recipe is suited to Atkins Phase 2 and beyond (make without wine and with zucchini noodles if you are still in Induction Phase).  This can be enjoyed on Keto diets if you use zucchini noodles and Paleo-Primal provided you use the zucchini noodles 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:

1   8-oz. box of black bean spaghetti

4½ oz. raw bacon, chopped

3 oz. red onion, slivered

3 oz. leek, chopped (or green onion)

2 T. my Sofrito sauce

1 clove garlic, minced

3 plum tomatoes, seeded and coarsely chopped

1  10-oz. can whole clams (with juice)

¼ c. dry white wine  (omit for Atkins Induction)

Dash of your preferred thickener (I used 1/4 tsp. xanthan gum)

OPTIONAL:  Sprinkle with grated Parmesan cheese (not calculated in below)

DIRECTIONS:   In large pot of boiling water, cook the noodles for 6-8 minutes per box directions.  Heat large skillet over medium-high heat and brown chopped bacon.  When nearly done, add the red onion and chopped leeks and saute until tender.  Add sofrito sauce, minced garlic and chopped plum tomatoes.  Add white wine.  Stir as the mixture cooks for about 5-7 minutes.    Add thickener and stir over low heat until it has begun to slightly thicken.  Drain noodles when done cooking and spoon them onto a serving platter.  Top with the clam mixture, a sprinkle of grated Parmesan if you like,  and serve with a nice green salad.

NUTRITIONAL INFO:  Makes 4 servings, each contains:

USING BLACK BEAN NOODLES:  484 calories, 18.8 g fat, 33.25 g carbs, 13.87 g fiber, 19.38 g NET CARBS, 4.05 g protein, 471 mg sodium

USING 20 oz. ZUCCHINI NOODLES:  293 calories, 22 g fat, 15.32 g carbs, 3.72 g fiber, 11.6 g NET CARBS, 18.2 g protein, 470 mg sodium

Spicy Boursin Chicken

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A little Boursin cheese (also known as Gournay), salsa and the right spices mixed with chicken creates a wonderful combo.  We both really liked this new creation!  This dish is quite rich, so one bundle is all I could eat.  Calories can be reduced doing this with fish filets rather than chicken.  This dish freezes well, too!  This dish is suitable for all phases of Atkins, Keto diets, but not well-suited to Primal-Paleo due to the dairy.

You can have many more simple, tasty low-carb chicken recipes at your fingertips with you very own set of Jennifer Eloff and friends cookbooks Low Carbing Among Friends.  These very talented chefs have collaborated to bring you so very many new recipes to try.  Get yours in regular or coil binding 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 because they are GREAT cookbooks you are going to want in your cookbook collection.

INGREDIENTS:

16 oz. boneless, skinless chicken breasts, cut into six portions

12 oz. frozen chopped spinach

3 oz. red bell pepper, finely chopped

3 T. Herdez canned “hot” red salsa, drained solids only (drained RoTel will also work)

5 oz. package Boursin Cheese with garlic and herbs

¼ tsp. my Seafood Spice Blend:  https://buttoni.wordpress.com/2009/08/20/my-seafood-spice-blend/

Dash black pepper

Available in the specialty cheese bin at Walmart and other grocery stores.

3 T. melted butter

VARIATION:  Use fish filets for the chicken.

DIRECTIONS: Preheat oven to 350º.  Defrost and squeeze the frozen spinach to remove water and set aside, allowing it to continue draining in a colander or sieve while you prepare the chicken.  Diagonally slice the chicken into 6 thin filets.  Place plastic wrap on top and pound chicken quite thin (without tearing apart) using a mallet.   Now place the spinach in a mixing bowl and add in the Boursin cheese, bell pepper, salsa and black pepper.   Stir well to blend ingredients.  Spoon evenly onto the center of the 6 flattened pieces of chicken and fold the meat over the top.  Place seam side down in baking dish.  Sprinkle well with the spice blend and with a brush, baste each bundle with melted butter.  Pop into hot oven and bake for 30-35 minutes or until meat is golden brown (fish will cook faster, say in about 20 minutes). Spinach/cheese mixture will spill out of the bundles, but not in a messy way, as you can see in the pic above.

NUTRITIONAL INFO: Makes 6 servings, each contains:

323 calories, 27.3 g  fat, 4.48 g carbs, 2.05 g fiber, 2.43 g NET CARBS, 26.5 g protein, 580 mg sodium

Shrimp Stir-Fry on Shirataki Noodles

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I’ve been occasionally using the opaque, tofu variety of shirataki noodles (made from the konjac tuber) and I am definitely liking them much better than the translucent variety.  I need my noodles to be opaque.  The tofu shirataki noodles definitely LOOK like flour-based noodles, but are fairly tasteless on their own.  Instead they take on the taste of whatever sauce/foods you put over the top of them or cook them in.  And that’s OK with me.  They at least allow me noodles on my low-carb journey.  🙂 Served on the shirataki noodles, this dish is OK for all phases of Atkins provided those still on Atkins Induction omit the sherry/wine.

This dish tonight got a two thumbs up from my husband.  Whenever he gets this excited about a recipe, I definitely like to share it here with my readers.  This dish has few ingredients and goes together in about 10 minutes. The nutritional values show how healthy this dish is!  I’m honored the nice folks at Konjac Foods chose this recipe to showcase amongst a number of other tasty-looking recipes on their recipe feature page!   🙂

You can have many more tasty low-carb recipes right at your fingertips with your very own set of the best selling cookbooks: LOW CARBING AMONG FRIENDS. Written by Jennifer Eloff and a number of other very talented low-carb cooks, including George Stella, well-known in the low-carb community, bring you hundreds of delicious kitchen-tested recipes.  Visit the link above to see a preview of the recipes on their Facebook page.  You can order these cookbooks here:  http://amongfriends.us/order.php

DISCLAIMER:  I do not get paid for this book promotion nor for the inclusion of my recipes therein.  I do so simply because I think they are GREAT cookbooks!

INGREDIENTS:

24 medium shrimp, peeled and deveined

2   8-oz. packages of tofu shirataki noodles (Konjac noodles)

1½ T. coconut oil

2 oz. onion, slivered into thin strips

2 oz. red bell pepper, slivered into thin strips

1 very large jalapeno, seeded and slivered into thin strips

1 clove garlic, minced

¼ tsp. ginger root, peeled and minced

1 T. sherry or white wine (omit if on Induction)

1 T. low-sodium soy sauce

Pinch sesame seed seasoning (or toasted sesame seeds)

1 c. chicken broth (homemade) or 1 cube in 1 c. water

1/8 tsp. xanthan gum

DIRECTIONS:  Open bags of noodles and rinse them for 3-4 minutes under hot water to get the fishy odor off of them. Drain on paper toweling.  Trust me the shrimp topping will kill any remaining odor on the noodles after rinsing. Set aside. Prepare all the vegetables and have them at the ready by the stove.  Crumble the bouillon cube into the hot water.  Add soy sauce, garlic and ginger.  Heat coconut oil in a non-stick wok or skillet.  Stir-fry the onion, red pepper and jalapeno until just begins to get tender.  Add shrimp and saute until they are curling and opaque.  Pour chicken bouillon mixture into pan and saute 1-2 minutes.  Sprinkle xanthan gum over top of mixture and stir/saute 1-2 minutes or until it begins to slightly thicken the sauce and the liquid is adhering to the shrimp and veggies, turn off fire.  Plate half the noodles on each of two dinner plates and dip half the shrimp mixture up over the noodles.  Serve with a lovely green salad.

NUTRITIONAL INFO:  Makes 2 adult servings, each contains:

237 calories, 13.15 g  fat, 11.7 g  carbs, 4.1 g  carbs, 7.6 g  NET CARBS, 17.8 g  protein, 1135 mg sodium

Cheesy Crawfish Casserole

 

Cheesy Crawfish Casserole

This was a quick and delicious way to put crawfish together for a casserole dinner.  My husband loves casserole.  You know me……always looking for easy.  It’s cheesy, buttery and full of good veggie nutrition as well.  If your family loves seafood, give this a try!  It’s sure to please.  🙂   You can substitute shrimp in this recipe if you prefer.  This recipe is suitable for all phases of Atkins.

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: 

½   medium (5-6″ head cauliflower, cooked

1  c.  yellow summer squash, ½” dice (I used a small 5″ squash)

4 T. unsalted butter

1 stalk celery, chopped

2 oz. bell pepper, chopped (I cross sliced mini bell peppers I had on hand)

2 oz. onion, chopped

1 clove garlic, minced

½ c. chopped green onion

¼ c. chopped parsley

½ tsp. my Cajun Seafood Spice Blend

1/8 tsp. cayenne (optional)

12 oz. crawfish tail meat, rinsed well (or cleaned, peeled shrimp)

1 c. shredded Cheddar cheese

1 c. shredded Monterrey Jack Cheese

Topping:  Mix ¼ c. shredded Parmesan with 5 well-crushed pork rinds

DIRECTIONS:  Break cauliflower into flowerettes and cook by your preferred method until nearly tender.  Drain well, dice coarsely and set aside.  Dice squash and other veggies.  Melt butter in non-stick skillet or wok over high heat.  Preheat oven to 350º.  Saute squash and all other vegetables until nearly tender or about 5 minutes.  Add parsley, spices and crawfish.  Stir in cauliflower.  Reduce heat to medium and saute all for about 5 minutes stirring several times, to allow flavors to meld.  Mix the Cheddar and Jack cheese in a bowl and sprinkle half over the crawfish mixture.  Stir all well.  Now put remaining cheese on top evenly.  Sprinkle with the Parm-pork rind topping and pop into 350º oven for 30 minutes.  I garnished with slices of mini bell peppers.  Pairs nicely with your favorite low-carb dinner roll and a lovely green salad.

NUTRITIONAL INFO:   Makes 6 servings, each contains:

296 calories

20.7 g fat

7.16 g carbs, 2.0 g fiber, 5.16 g NET CARBS

21.1 g protein

509 mg sodium

3-Cheese Fish Florentine

3-Cheese Fish FlorentineTonight’s baked fish dinner was delicious!!  My husband isn’t a big fish fan and he said I could fix this one again any old time.   This was so yummy!  I confess I had misgivings about whether it would have enough flavor, but it DID!  The ricotta and mozzarella mellowed the fish taste; the Parm cheese and the particular brand used of No-Salt Lemon Pepper by Victoria Gourmet was just the pizazz it needed.  Her blend has a trace of sugar in it, but the flavor is so much superior to any brand I’ve ever tasted, I’ll pay that price.  This blend has 0 carbs per tsp. so the amount is clearly waaay less than 0.5g sugar (considering it also has zest and herbs) for them to be able to round total carbs down to 0. This recipe isn’t suitable until you reach Phase 2 (OWL, Ongoing Weight Loss) of Atkins.  It is suitable for Keto diets and those primal followers that eat dairy occasionally.

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   6-oz. fish filets (flounder, Blue fish, or whatever is available to you)

½ c. ricotta cheese

½ c. shredded mozzarella cheese

1 small clove garlic, minced

½ tsp. No-Salt Lemon Pepper by Victoria Gourmet

1 c. frozen chopped spinach, cooked, drained well

2 T. grated Parmesan cheese

3 cherry tomatoes, halved

DIRECTIONS:  Preheat oven to 350º.  Lightly oil a baking pan.  Boil the spinach and drain.  Either press the liquid out using a sieve and the back of a large spoon or squeeze the moisture out with your hands or a clean kitchen towel.  Set spinach in a small bowl and stir in the minced garlic.

Pat dry the fish fillets with paper towels and lay them on the pan so that they are not touching each other.  With the back of a spoon thinly spread the ricotta evenly on each fillet almost out to the edges, but not quite.  Sprinkle 2 T. mozzarella shreds on top of each fillet.  Slightly press it into the ricotta with your fingertips.  Evenly line up the spinach down the center of each fillet as shown in the photo.  Top each row of spinach with 1 T. grated Parmesan cheese.  Place 3 tomato halves down the center of the spinach hill cut side down.  Pop into 350º oven for about 30 minutes or until it begins to brown just a bit.  Remove and serve at once with your favorite side dish or a lovely green salad.

NUTRITIONAL INFO:    Makes 2 servings, each contains:

335 calories

17.5 g fat

8.65 g carbs, 2.50 g fiber, 6.15 g NET CARBS

38.5 g protein

620 mg sodium

Cheesy Crawfish-Yellow Squash Casserole

Crawfish-Yellow Squash CasseroleThis casserole came out delicious.  The blanched kale “platters” were an afterthought, but I figured at the very least, it would  make a lovely photo.  Maybe they would even be good together.  Good decision!  Even my husband thought they complimented each other and what a lovely color contrast as well!

This dish is suitable for all phases of Atkins, Keto, Primal and Paleo as well, provided you use a phase or plan suitable bread.  You can use other spice blends, but the one called for is particularly crucial to the final Cajun flavor on this dish.  It helps to mellow any fishiness the crawfish might have.  Sometimes they can be strong.

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:

3 T. butter

1 T. olive oil

1 c. celery, chopped

¼ c. each red and green bell pepper, chopped

2 oz. onion, chopped

3 cloves garlic, minced

2 small yellow squash (about 6″ long)

¼ tsp. salt

12 oz. crawfish tail meat (I buy Boudain’s frozen at Walmart)

2 slices my gluten-free focaccia bread (or plan/phase suitable bread)

4 slices American Deluxe cheese

2 slices Cheddar cheese, diced or shredded

1½ tsp. my Seafood Spice Blend (or Emeril’s seafood blend)

DIRECTIONS:  Cut squash lengthwise into 4 quarters.  Then slice the wedges into ½” slices.  Chop the celery, onion, red and green pepper coarsely.   Preheat oven to 350º.  In a large skillet, melt the butter with the olive oil over medium high heat.  Saute the vegetables altogether just until about half tender (they’ll finish cooking in the oven.  Add garlic, Seafood Spice Blend and salt.  Stir and saute a couple minutes longer.  Add crawfish tails, stir & turn off heat.  Crumble one of the slices of focaccia into the mixture. Stir to mix.  Place 4 slices of American cheese on the top of the mixture.  Crumble the second slice of bread over the top and finally top with the diced/shredded Cheddar.  Place lid or foil on top and pop into 350º oven for about 30 minutes or until top bread crumbs and cheese just begin to brown.   Serve directly from the skillet the casserole baked in or as I did, atop blanched leaves of kale (submerged 2 min. in boiling water, removed gently and drained on paper towels).

NUTRITIONAL INFO:    Makes 6 servings, each contains: (not including kale option)

237.5 calories

20.71 g fat

7.15 g carbs, 1.60 g fat, 5.55 g NET CARBS

19.7 g protein

724 mg sodium

Salmon Galette

Salmon GaletteThis was how I put two items in my freezer together for lunch:  leftover salmon patties and a frozen ball of pie dough.  Mmmm, did it ever taste good, too!  This recipe is a great way to use up a few leftover salmon OR tuna cakes.  This is not suitable until you are out of the Induction phase of Atkins.  If you don’t have any leftover cooked cakes, just mix up the salmon or tuna mixture and spread it evenly on your galette crust, add the cheese and bake it.  All will cook properly.

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

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

INGREDIENTS:

4 leftover salmon (or tuna) cakes

1 recipe my “Flour” Pie Crust

5 oz. mozzarella cheese shreds (5 slices)

DIRECTIONS:  Make the pie crust by that recipe’s instructions, but roll it into a 8″x12″ rectangle instead of a circle.  Preheat oven to 350º.  Remove top piece of plastic wrap from the crust.  Crumble (or spread, if yet uncooked) the fish cake mixture onto the dough, leaving 1″ dough uncovered on all 4 sides.  Sprinkle 4 oz. of the cheese on next.  Using the plastic wrap to assist, lift the 1″ edge and fold it over onto the filling forming a sort of rolled edge.  Press the edge slightly and seal the corners by pressing them a bit more.   Pop pan into 350º oven and bake until crust is nearly browned on the edges and center is dry to touch.  Remove pan and sprinkle on the last ounce of cheese and pop back into oven just long enough to melt the cheese.  Remove from oven and serve at once.

NUTRITIONAL INFO:    Makes 4 servings, each contains:  (lower carbs by cutting into 5 servings)

461 calories

38.45 g fat

21.15 g carbs, 16.45 g fiber, 4.7 g NET CARBS

28.7 g protein

476 mg sodium

Indian Oven-Fried Fish

Indian Oven-Fried Fish

Most of my readers know I’m very fond of Indian food. This tasty, crunchy approach to preparing fish for dinner would do justice to any Indian sides.  I added any leftover mayo mixture to my creamed spinach and it was delicious!  Any mild fish will do for this recipe.   If you don’t want to make up the homemade mayo for this, just use your regular mayo.  It is thicker, so it may take more of it.  You need total coverage!  This fish is delicious and is suitable for all phases of Atkins, Keto diets, Primal and Paleo as well.  🙂

Many more delicious low-carb recipes can be at your fingertips with a set of Jennifer Eloff’s latest cookbooks Low Carbing Among Friends.   She and other talented chefs have collaborated to bring you an extensive collections of tasty delights you’d be proud to serve family and friends.  Order yours TODAY at Amazon or this link:  http://amongfriends.us/order.php

Disclaimer:  By personal preference, I do not receive pay for this book promotion nor for the inclusion of my recipes therein.  I do so because I think you will want to add the tasty kitchen creations of such a talented group of low-carb chefs to your low-carb menus.

INGREDIENTS:

4 T. homemade mayo

2 oz. onion

2 cloves garlic

1 large jalapeno, seeded & diced

1 tsp. ginger root, minced

1 tsp. Garam Masala Spice Blend (I make it at home)

¼-½ tsp. turmeric

1/8-¼ tsp. ground cayenne pepper

14 oz. mild boneless fish (I used Swai filets)

2 oz. pork skins, crushed finely

DIRECTIONS: Preheat oven to 450º.  Line a baking sheet with parchment or lightly oil the pan.  DO NOT USE A SILICONE PAN LINER OR THESE WILL NOT BROWN/CRISP PROPERLY.  Been there; done that.

Crush pork rinds, place in shallow bowl and add all spices.  Stir to mix well.  Set aside.  In your food processor or blender, puree the mayo, onion, garlic, jalapeno and ginger until they form a thick paste.  Open and scrape down sides of the bowl several times if needed. If you like things real spicy, you might want to use the full ¼ tsp. cayenne.  I used 1/8 and my filets didn’t come out very spicy.

Most important step here:  Pat surfaces of fish dry with a paper towels! Then brush each fish filet on both sides with the mayo-onion mixture, getting 100% coverage.  There doesn’t have to be a LOT of mayo, but the entire surface must be moistened with it for the crunchy coating to adhere.  If you substitute a commercial mayo, you will have more difficulty getting good coverage, as it is so thick.  Add more mayo if needed for coverage.

Holding the filets up (one at a time) by the tips, between your index finger and thumb in one hand, and with your other hand, spoon the seasoned coating over one of the filets on both sides. I find if you just dip them into a plate full of the coating, you will run out of coating.  Lay coated filet on parchment-lined pan.  Repeat for second filet. Place in hot 450º oven.  Bake for about 20 minutes or until crispy on top. There’s actually no need to turn the filets over during cooking as the bottoms usually brown enough without flipping.

NUTRITIONAL INFO: Makes 2 servings, each contains:

491 calories

27 g  fat

4.55 g  carbs, 0.90 g  fiber, 3.55 g  NET CARBS

53.8 g  protein

690 mg. sodium  (from the pork rinds)

Crawfish al Pesto on Eggplant “Pillows”

Crawfish al Pesto on Eggplant

This recipe grew out of a delicious spaghetti squash alfredo dish I once created. At first I had my doubts on  crawfish for this, but it came out DELICIOUS!  I made a batch of my Oven-Fried Fish coating and baked off the eggplant first, as you would for classic Eggplant Parmigiana.  The crunchy coating on the eggplant very quickly loses its crunchiness, so serve this quickly and don’t hold it over for any reason.  This sinfully rich dish was so good I will definitely be doing this again!  It freezes nicely, too, getting even tastier upon re-baking!  The eggplant will lose that crunchiness from freezing, but the dish still tastes fantastic when reheated.

This recipe is suitable for all phases of Atkins and Keto, and for Primal folks that consume occasional dairy products.  This would not be suitable for Paleo followers.

You can have many more delicious low-carb recipes at your fingertips with your own copies of Low Carbing Among Friends, Vols. 1-5 (Vols. 6 & 7 coming soon!)  These cookbooks by Jennifer Eloff are packed with delicious recipes from not only Jennifer, but from a number of the most popular low-carb chefs on the web, including George Stella and Maria Emmerich.  Get your copies to day at Amazon or here.

DISCLAIMER:  By personal choice, I do not receive remuneration for promoting Low Carbing Among Friends nor the inclusion of my recipes therein.  I promote them simply because they contain great recipes and are a wonderful addition to any low-carber’s cookbook library.

INGREDIENTS:

12 oz. eggplant, sliced into eight ½” slices

3 oz. plain pork rinds, crushed fine

6 T. homemade mayonnaise

Dash salt

4 T. butter

1 large leek, ends trimmed off, washed well, sliced or chopped into small pieces (about 1½ cups)

¼ recipe Jennifer Eloff’s Condensed Cream of Mushroom Soup

¼ c. Parmesan cheese, grated

1½ T. homemade pesto sauce (or commercial)

8 oz. frozen crawfish tail meat, defrosted (or shrimp)

½ c. heavy cream

½ c. water

1 c. grated mozzarella cheese

2 T. chopped parsley for garnish (optional)

DIRECTIONS:  Preheat oven to 450º.  Lightly oil a baking sheet.  Cut the eggplant into ½” slices.  Baste all surfaces with the mayonnaise using a brush.  Spoon crushed pork rinds over each slice, coating well.  Place the coated slices on the oiled pan and pop into oven, baking at 450º for 20 minutes.

While the eggplant bakes, prepare the topping.  Melt the butter in a large skillet.  Add leeks and saute until tender. Lower heat to medium.  Add the mushroom soup, the Parmesan, crawfish meat, cream and water and simmer over low heat until eggplant is done.  It will thicken as it cooks. Add the pesto and stir.  Be sure to stir the mixture often during cooking so the flavors will blend.

When the eggplant is tender, remove from oven, top each slice with 2 T. of the mozzarella and then spoon 1/8 of the topping (about 1/3 cup) onto each slice of eggplant.  I made the mistake of putting 1 T. under and 1 T. over the topping and popped the pan back into the oven while my garlic toast cooked in the broiler to melt the cheese on top.  But it didn’t completely melt by the time the toast was done.  So in future, I’ll put all 2T. of the cheese underneath the bubbly hot topping so it will melt nicely for me.  Garnish tops with chopped parsley and serve at once.

NUTRITIONAL INFO:    Makes 8 servings, each contains:

355 calories

30.5 g  fat

6.06 g  carbs, 1.88 g fiber, 4.18 g  NET CARBS

14.8 g  protein

421 mg sodium

Grilled Sriracha Shrimp with Sriracha Aioli

Click to enlarge

Grilled Sriracha Shrimp is good on its own merits, but my buttery aioli sauce is a lovely compliment.  This sauce would also be delicious on grilled fish, grilled chicken or skillet seared scallops.  I wish my husband had rotated the skewers so those pictured would have charred more evenly.  But they all tasted GREAT and that’s what counts!  This recipe is suitable for all phases of Atkins and Keto diets.  It is not suitable for Primal-Paleo lifestyles unless you can find a recipe for homemade Sriracha sauce.  As I can’t know how many shrimp you will eat, I am providing nutrition information for what I felt was a satisfying serving 1/3 lb. (5 large shrimp) with numbers for  around 2 T. aioli, which is what I ate.   You will have to adjust your numbers according to how much you actually eat.  Divide the numbers for the shrimp by 5 to get the numbers for 1 shrimp.

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

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

FOR THE SHRIMP:

1 lb. extra-large shrimp ( There were 16 in my bag), peeled, tail piece left on

½ stick unsalted butter, melted (4 oz.)

2 tsp. Sriracha sauce  (or other bottled hot sauce of your choosing)

Dash each garlic powder and onion powder

Peal the shrimp, leaving tail shell on for a “handle”.  Place on skewers and set skewers on a platter.  Melt the butter in a small saucepan and add the Sriracha sauce and seasonings.  Stir to blend and remove from heat.  With a basting brush, baste both sides of the skewered shrimp with the sauce.  Save the remaining sauce to baste the shrimp while the are being grilled.

FOR THE AIOLI:  Process the following ingredients in a food processor or blender until smooth.  Scrape into serving dish and place in refrigerator until shrimp is grilled and you are ready to serve.  (Makes about 1/2 c. sauce or about 8 T.)

½ stick butter, melted

1 jalapeno, seeded, ribs removed (omit if you prefer)

1/3 c. Homemade Mayonnaise

Click to enlarge

Sriracha Aioli

½ c. fresh cilantro

Juice of 1 lime

Dash each salt and pepper

½ clove garlic, minced

Dash smoked chipotle  chile powder

¼-1 tsp. Sriracha sauce (to your taste)

GRILLING THE SHRIMP:  Prepare a charcoal fire.  When coals are hot, Place skewers over coals and grill about 5 minutes on a side or until they are opaque.  Baste with extra sauce in your saucepan.  Use up all the sauce on the shrimp while grilling for best flavor.  Remove the shrimp from the grill and either remove from skewers to a serving platter, or serve on the skewers if you prefer.  Using the very large shrimp I used (16 per pound) I found 5 made a perfect serving size.  Serve the aioli sauce on the side for your diners to use to suit their personal taste.  🙂

NUTRITIONAL INFO:  Makes 3 servings (5 XL shrimp per serving) each contains:

5 X-large shrimp (1/3 lb) contain:  299 cals., 18g fat, 2.06g carbs, 0 fiber, 2.06g NET CARBS, 31g protein, 265 mg sodium

2 T. Aioli sauce contains: 231 calories, 25.4g fat, 1.5g carbs, 0.5g fiber, 1g NET CARBS, 0.6g protein, 77 mg sodium

Coconut Shrimp Curry

Coconut Curried Shrimp

Coconut Shrimp Curry

This (a similar version) was the very first meal I ever cooked for my husband.  He said my cooking is what won him over, and early on.  🙂  We just love Indian food and tonight I made a delicious version with coconut milk.  Pretty good combination, actually.  I served it on a bed of sauteed fresh spinach leaves.  This Induction friendly dish goes nicely with a cucumber mint salad or a crisp green salad.  This recipe is suitable for Induction, Keto diets and Primal.  Paleo folks will need to use all coconut milk and no cream.

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

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

INGREDIENTS:

1 lb. raw shrimp, shelled and cleaned

4 oz. onion, chopped or sliced thinly

3 T. coconut oil

4 oz. San Marzano tomatoes (8), cut in halves (or 2 small diced Romas)

1½ c. seafood broth (boil shells for 30 minutes in water and strain off broth)

1 tsp. my Garam Masala

1 tsp. Curry Powder (I use Sharwood’s “hot”)

½ c. coconut milk

½ c. (4 oz.) heavy cream

½ c. cilantro leaves, chopped, loosely placed in cup

xanthan gum or glucomannan powder to thicken

DIRECTIONS: Heat a non-stick wok or large non-stick skillet over high heat.  Add oil and sliced onion.  Saute until onion begins to brown.  Add shrimp and stir-fry with onion until scrimp begins to sear on surface.  Add seafood stock, spices, and lower heat to medium-low.  Simmer for 30 minutes or until onion is totally soft.  Lower heat to lowest setting and add cilantro, tomatoes and cream and coconut milk.  Continue to simmer on low heat for 10 minutes or so.  Either thicken with several light dustings of the xanthan.  Wait a couple minutes before each dusting, as too much can get kind of slimy.  Or, you can mix a little of the curry liquid in a saucer with ¼-½ tsp. glucomannan powder.  Stir the glucomannon paste slowly into the curry sauce.  When thickened to suit your preference, remove from heat.  For anyone at the dining table NOT ON LOW-CARB, this is divine on steamed basmati rice.  Low carbers should eat it over a bed of sauteed spinach or steamed cauliflower or cauli-rice.  🙂

NUTRITIONAL INFO: Makes 4 servings (about 3/4-1 c. each).  Each serving contains: (DOES NOT include spinach or cauliflower you serve this on)

438 calories

30.9 g fat

7.4 g carbs, 1.6 g fiber, 5.8 g NET CARBS

27 g protein

331 mg sodium

Crab-Pumpkin Bisque

Crab-Pumpkin Bisque

I love seafood and especially a good seafood bisque.  I had a cup of picked crab meat and some fresh-baked pie pumpkin to use up and decided to make them into a crab bisque that came out delicious!  So I thought I’d share it with my readers.  This recipe is suitable not suitable for Induction unless you omit the wine.  It is OK for all other phases of Atkins and Keto diets.  Not suitable for Primal or Paleo as it is dairy heavy.

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

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

INGREDIENTS:

3 slices bacon, chopped

1/4 c. onion, chopped

1/4 c. celery, chopped

8 oz. softened cream cheese

1 c. pumpkin (preferably the fresh)

Dash each black pepper and cayenne pepper

½ c. dry white wine (use more stock if still in Induction)

2 c. seafood stock (or chicken broth)

1 c. water

½ tsp. my Seafood Spice Blend

8 oz. picked white crab meat

DIRECTIONS:  Brown bacon over medium-high heat.  Add onion and celery and saute until tender. Add white wine.  Add cream cheese and stir to blend.  Add the seafood stock and water.  Stir well.  Add pumpkin the spice blend, salt, pepper and cayenne.  Stir and lower heat to low.  Simmer for about 15 minutes.  Stir in crab and simmer 1-2 minutes longer only, or the crab will fall apart.  Serve at once with your favorite low-carb crackers.

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

256 calories

21.2 g fat

4.86 g carbs, .63 g fiber, 4.23 g NET CARBS

10.7 g protein

550 mg sodium (use less cream cheese to lower this number)

 

Broiled Salmon in Spicy Butter

Broiled Salmon in Spicy Butter

        Broiled Salmon in Spicy Butter

I try to include salmon in our diet regularly.  This simple recipe is our favorite way to cook salmon indoors.  And of course, I love my delicious Chipotle-Lime “Sweet Potatoes” with seafood.   This recipe is suitable for all phases of Atkins, Keto diets, Primal and Paleo diets.

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

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

INGREDIENTS:

12 oz.  (two pieces) boneless, skinless salmon

4 T. unsalted butter

½ tsp. my Seafood Spice Blend

DIRECTIONS:  Turn on your broiler to about 450º.  Place butter in a small baking pan and pop into oven to melt as the broiler heats.  Rinse and pat dry the fish filets with paper towels.  Remove pan from oven and stir the spice blend into the melted butter.  Coat both sides of the filets with the butter mixture by just dipping them (both sides) into the melted butter mixture.   Pop pan back into broiler for about 12-15 minutes or until lightly browned and firm in the center.  I like to baste the filets one time with the butter sauce during the cooking process to keep the top surfaces from drying out.  Plate each portion and pour any remaining butte sauce over each.  Serve with your favorite side dishes and enjoy!

NUTRITIONAL INFO:    Makes 2 adult servings, each contains:

454 calories

33.1 g fat

1.0 g carbs, 0.0 g fiber, 1.0 g NET CARBS

37 g protein

80 mg sodium

 

 

Shrimp-Topped Chipotle “Sweet Potatoes”

Shrimp-Topped Chipotle

Shrimp-Topped Chipotle “Sweet Potato”

This is a very nice way to use my Chipotle-Lime “Sweet Potatoes”.  It’s flavorful and very filling. It’s also packed with lots of healthy nutrients!  Obviously, only those closer to goal weight or if serving at holidays and very special gatherings, should be adding the 2 real sweet potatoes to the pumpkin mixture in this filling.   This recipe is only suitable for Atkins Induction if the sweet potatoes are left out.  Frankly, I have made this recipe both with and without the real sweet potatoes and it’s delicious BOTH ways.

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

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

INGREDIENTS: 

½ recipe my Chipotle-Lime “Sweet Potatoes”

2   5″ sweet potatoes (optional, omit for Atkins Induction)

2 T. unsalted butter, melted (for the shrimp)

¼ tsp. my Seafood Spice Blend

12 medium shrimp, peeled

DIRECTIONS:  In a large mixing bowl, make the Chipotle-Lime Sweet Potatoes following that recipe’s instructions linked above.  Don’t forget the cinnamon, as I have done so myself more than once! I get so mad when that happens. Set mixture aside after mixing WITHOUT BAKING!

If using the sweet potatoes, bake two 5″ medium sweet potatoes in the oven right along with the pumpkin.  When cool enough to handle, cut the potatoes in half lengthwise and with a spoon, carefully scoop out the flesh into your large bowl of pumpkin mixture.  Take care not to tear up the shells if you want to stuff them.  Alternately, I have baked this recipe in a buttered ceramic baking dish.

Stir all together well.  Don’t forget your cinnamon, as I often do and get so mad at myself when I forget it.

Preheat oven to 350º.  Melt the butter in a small baking pan, add the Seafood Spice blend and stir.  Add the shrimp to the pan and toss to coat.  Preheat broiler and broil for a few minutes to cook/brown them nicely.  Remove from broiler and set side.  Lower oven to 350º bake setting.

Scoop 1/4 of the pumpkin-potato mixture into each the 4 potato shell halves and place on the same baking pan you broiled the shrimp in.  Top each potato half with 3 shrimp (more if you want to splurge).  With a brush, baste the shrimp with any remaining melted butter/spice mixture in the pan you broiled them in. Pop into 350º preheated oven for about 15-20 minutes to allow the flavors to meld.  Serve with a nice green vegetable or lovely salad.

NUTRITIONAL INFO:   Makes 4 servings (1 half each).   Each potato half contains:

Without 2 potatoes:  185 calories, 13.7g fat, 12.42g carbs, 1.0g fiber, 11.42g NET CARBS, 3.72g protein, 148.5 mg sodium

With 2 potatoes:  240 calories, 13.7g fat, 25.5g carbs, 11.8g fiber (assuming you eat the peeling), 13.7g NET CARBS, 4.72g protein, 184 mg sodium

Shrimp Carbonara Carba-Nada®

Carba Nada Fettucini noodles optional

“Al Dente” Carba-Nada Fettucini noodles optional

I recently discovered Al Dente Carba-Nada low-carb noodles.  Bought one bag and tried them tonight. Man, they’re pretty good for only 18 carbs per 1½ cups raw, which cooks up about double.  That’s the amount I cooked tonight, so I tasted them with my Shrimp Carbonara and they were quite delightful.  So I actually ate a serving stirred into my dinner!  Clearly I won’t be eating them often, but I may on occasion for such dishes as this one.  But of course, you could serve this recipe as shown in the pic, or atop a bed of pretty zucchini noodles.  I can even see it atop a baked sweet potato half for the holidays.  I didn’t picture the noodles as more will make this without them than with, I suspect.  🙂  But I’m providing nutritional stats below for both serving methods. Hope you’ll try this DELICIOUS dish!

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

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

INGREDIENTS: 

3 slices thick bacon, chopped

½-3/4 leek, chopped

1 lb. peeled shrimp

1 medium yellow summer squash, spiralized into noodles

½ tsp. my Cajun Seafood Spice Blend

Dash black pepper

4 T. shredded or grated Parmesan cheese

¼ c. dry white wine

1½ c. (raw) “Al Dente” Carba-Nada fettucini noodles (optional)

DIRECTIONS:  Spiralize the yellow squash into noodles with a noodling tool or julienne peeler.  Set aside.  Cut leek in half lengthwise.  Rinse out dirt from between layers.  Chop the root off and cut the white part and half the green part into 1/2″ slices.  Set aside. Peel shrimp and set aside.  Boil the noodles (or prepare your zucchini noodles) until “al dente” firm-tender and set aside.

In a non-stick skillet, cook the chopped bacon.  You should end up with about 2 tsp. bacon grease in the pan also. Add the chopped leek and yellow squash to the bacon and grease.  Saute until half tender.  Add the shrimp, wine (omit if still on Atkins Induction) and seasonings.  Simmer to allow the wine to burn off some of its alcohol.   When all appears to be cooked to tender stage, turn off fire.  Drain the fettucini (if using).  You can either stir the pasta into the shrimp mixture, or serve the carbonara atop the noodles plated up on 4 plates.    ENJOY!

NUTRITIONAL INFO:  Makes 4 servings.

With pasta, each contains: 268 calories, 9.22 g fat, 12.10 g carbs, 2.35 g fiber, 9.75 g NET CARBS, 31.4 g protein, 438 mg sodium.

Without pasta, each contains: 233 calories, 8.97 g fat, 6.1 g carbs, 0.85 g fiber, 5.25 g NET CARBS, 28.4 g protein, 433 mg sodium

Crawfish Etouffée

Click to enlarage

Crawfish Etouffée

Étoufée means “smothered or stewed” in French.  This popular Cajun dish is a classic example of slow cooking seafood to perfection.  There are as many étoufée recipes as there are gumbo recipes.  What the really good ones have in common is the very first step in the process……making the roux. The roux imparts a nutty, browned flour taste to the broth of this stew and if this step is bypassed, you will merely be making an ordinary fish soup with much less depth of flavor.

There is an art to making roux and knowing when to “kill” the browning action just short of burning it, which gives it an unpleasant, bitter taste.  If it burns, you just have to toss it out and start again.  I’ve burned it one time in hundreds of batches, so once you get the hang of it, it’s really quite easy to know exactly when to kill the browning action!

This Louisiana favorite has long been in my recipe files.  Had to tweak the roux making process to meet Atkins guidelines, but otherwise, my recipe is unchanged.  CarbQuick is only acceptable in OWL.  If you’re still on Induction, you could omit the roux process entirely (leaving out the CarbQuick) and at the end of cooking, thicken with successive light dustings of xanthan gum.  Won’t be as good, but OK if you crave this during Induction.  🙂

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

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

INGREDIENTS:

2 T. CarbQuick bake mix (I have since learned oat fiber works and for much lower carbs)

2 T. oil of your choice

1 c. chopped yellow onion

½ c. chopped green onion

1 c. chopped celery

1 c. chopped green pepper

2 cloves minced garlic

½ c. chopped parsley

4 coarsely chopped, seeded small Roma tomatoes

12 oz. crawfish tails

1½ c. seafood stock or chicken broth

1 tsp. my Seafood Spice Blend

¼ tsp. each salt, black  and cayenne pepper

½ stick butter

10 drops Tobasco to start (more to taste)

DIRECTIONS:  Chop the yellow onion, celery and bell pepper and have it at the ready by your stove.  I use my non-stick wok for this but any large skillet will do.  Heat oil and add CarbQuick.  Whisk constantly on high heat.    You want to brown the roux as dark brown as you can get it without it getting black (burned).  This can burn in the blink of an eye once it gets really hot, so absolutely DO NOT get distracted or walk away from the stove while making a roux!    The second it gets to a dark brown color, immediately dump the chopped vegetables in the pan to drop the temperature of the mix and halt further cooking.  Now you can relax and continue to put the dish together leisurely.

Place the half stick of butter in the pan and saute the veggies until the onion begins to get soft and caramelizes a bit.  When this is  for company, I have to confess I usually put a WHOLE stick of butter in this dish, but only the 1/2 is calculated in nutritional info below.  When onion is caramelized,  add all remaining ingredients  except the green onion.  This should be added just minutes before serving as you want in only partially cooked.  Cover and simmer on lowest heat about 1-2 hours.  You’ll know when it’s done, because it isn’t until it tastes good!  Add green onions, cook 5 minutes longer.    I like to dust with xanthan gum several times, stirring between each addition, to slightly thicken if the roux didn’t do the job. Serve in bowls like soup or stew, with a green salad and your favorite low-carb dinner rolls.

Traditionally this seafood stew is served with a big scoop of rice in the center (not allowed until the grain rung of OWL).  If you are already near or at goal weight, brown rice would be a healthy choice.

NUTRITIONAL INFO: Makes 4 servings, each containing:

290 calories

20.18 g  fat

13.88 g  carbs, 4.38 g  fiber, 9.50 NET CARBS (5.50 net carbs using oat fiber for the roux)

17.63 g  protein

approx. 700 mg. sodium

Tuna Cakes

Click to enlarge

Tuna Cakes

This is how I’ve made my tuna “croquettes” (as my mother called them) for many years now.  When I was still teaching, this was often what I cooked when I had forgotten to defrost any meat for dinner, but didn’t  really want to eat out.  It’s easy, fast and DELICIOUS!  This recipe also works with salmon, crab and fish.  My Pink Cream Sauce is delightful spooned over the top of these.

To make my old recipe low-carb, I just had to change the slice of conventional bread to a slice of low-carb bread.  Probably any low-carb bread would be fine, but today I had Sherrilee Artisan Flatbread made up and used ¾ slice.  The Revolution Roll (Oopsie) mentioned in the recipe will add the fewest carbs:  .  A piece of flax bread or leftover low-carb biscuit, or even 1 T. plain flax meal + 1 T. water would work also.    This recipe is OK for Induction.  If you prefer, you can coat the croquettes with the breadcrumbs rather than mixing them into the fish mixture.  But personally, I don’t see any difference in flavor.  The outside will get a bit crunchier if the crumbs are on the outside.  Your call there.

You can have many delicious low-carb seafood recipes at your fingertips with your very own set of Jennifer Eloff’s latest cookbook series, Low Carbing Among Friends.  She has gathered some of the most talented low-carb chefs on the internet to bring you an array of recipes you’ll be proud to serve your family and friends.  Check out an extensive sampling of what awaits you in these cookbooks:  http://www.facebook.com/LowCarbingAmongFriends.  Remember to LIKE their Facebook page if you like what you see there and order your books today at Amazon or here:  http://amongfriends.us/order.php

DISCLAIMER:   I receive no remuneration for this promotion nor for the inclusion of my recipes therein.  I promote these books because they have GREAT recipes you’re going to want to try!

INGREDIENTS:

6.5 oz. foil-pouch tuna, oil-pack, drained, or salmon or fresh crab (half a 12 oz. can or 5 oz. can will work OK, if that’s all you have on hand)

2 beaten eggs

¼ tsp. my Seafood Spice Blend

3 T. my homemade mayo

½ c. celery, finely chopped

1/3 c. green onion, chopped

2 oz. yellow onion, chopped

¼ c. red bell pepper (best as it is sweeter, but any color is fine)

1 Revolution Roll (Oopsie) (or other low-carb biscuit or bread you have on hand)

Dash black pepper

2 T. olive oil (to saute veggies)

1 T. olive oil (to fry croquettes)

DIRECTIONS:  Heat the 2T. olive oil in non-stick skillet and saute veggies until tender.  Scrape into mixing bowl.  Add all other ingredients to bowl (except remaining tablespoon of oil).  Stir well to blend smoothly.  Form into 6 small patties and brown in the 1 T. oil in the skillet over medium-high heat.  Try not to disturb or flip them until the first side is fully browned or they will likely tear up on you.  Serve at once with your favorite cream sauce or tartar sauce, low-carb ketchup.  I like to serve these with a light cream sauce or homemade mayo into which I’ve stirred a bit of the Seafood Spice Blend or my Shawarma seasoning.

NUTRITIONAL INFO:   Makes 6 tuna cakes, each containing:

201 calories

16.3 g  fat

2.13 g carbs, .5 g fiber, 1.63 g NET CARBS

12.9 g  protein

127 mg sodium

 

Crawfish-Stuffed Spaghetti Squash

Creamy Crawfish-Veggie Squash

Crawfish-Stuffed Spaghetti Squash

What a pleasant surprise!  I just started throwing leftovers together and added some homemade mushroom soup and Cheddar cheese and BAM!  A tasty, creamy seafood dinner!  And so nutritious, too!  You really NEED to try this!  This recipe is suitable for all phases of Atkins.  If you look closely, you may notice some grains of rice.  I had about 1/2 cup cooked wild rice in my freezer and I threw that in, too.  You could omit that for lower carbs, but it sure added a nice nutty taste to the dish.  Lower-carb hemp hearts would be a better choice for that nutty flavor when I make this next time.

This recipe is suitable once you get to Phase 2 of Atkins.   Suitable for Induction without the wild rice addition.  Paleo-Primal followers will also need to make dairy modifications to enjoy this.

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

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

INGREDIENTS:

4 T. unsalted butter

½ c. green bell pepper, chopped

3/4 c. celery chopped

2 oz. onion, chopped

1½ c. small Japanese eggplant, sliced  (the purple kind, although the black can be diced and used instead.)

1½ c. cooked spaghetti squash threads (the threads of one half a 6″-7″ squash)

6 oz. cooked crawfish tail meat

4 green onions, chopped

1/8 tsp. salt (omit if you used salted butter above)

1/4 tsp. my Seafood Spice Blend

½ batch (store the rest for another casserole) Jennifer Eloff’s low-carb Condensed Cream of Mushroom Soup

¼ c. heavy cream

½ c. cooked wild rice (omit for Atkins Phase 1 Induction)

1 c. shredded Cheddar cheese

DIRECTIONS:  Preheat oven to 350º.  Melt butter over high heat in large non-stick pan.  Add the celery, onion and bell pepper.  Saute until nearly tender.  Add the eggplant and saute until half cooked. Stir in the spaghetti squash threads, crawfish and green onion.  Cook a couple minutes only.

Add the salt and spice mix.  Stir in the soup, cream, wild rice (if using) and finally the cheese.  Scoop into a greased baking dish or back into the spaghetti squash shells if you want to.  Bake at 350º for 30 minutes and serve with a nice salad.

NUTRITIONAL INFO:  Makes six 1-cup servings, each contains:

298 calories

23.8 g  fat

10.68 g  carbs, 2.46 g  fiber, 8.22 g  NET CARBS

11.1 g  protein

574 mg sodium

Broiled Salmon with Tarragon Crab Sauce

broiled-salmon-with-tarragon-crab-sauce

This simple fare was delicious and only took about 30 minutes to put together.  Man, was it ever good!  The sweet tarragon was so nice in the pink cream sauce.  Make half the recipe if you only need two servings.  This is suitable for all phases of Atkins, Keto Diets and 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. Several of my own creations appear in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or our direct order site: http://amongfriends.us/order.php

INGREDIENTS:

12 oz. fresh salmon filets

2 T. unsalted butter, melted

Dash of my Seafood Spice Blend or Emeril’s seasoning

2 T. more butter, melted (for the sauce)

2 oz. yellow or white onion, slivered thin

3/4 tsp. sweet dried tarragon

15 grape tomatoes, cut into halves

3/4 c. heavy cream

3 T. white wine (I used Chardonnay)

Dash salt

Dash xanthan gum (optional)

8 oz. picked crab meat  (I used a pouch of Blue Star Brand)

DIRECTIONS:  Preheat your broiler.   Cut the salmon filets into 4 equal portions.  Baste with the melted butter and sprinkle on the Seafood Spice Blend.  Broil until done or about 10 minutes, until salmon is firmed up in the center.

While the fish broils, melt the remaining butter in a skillet and brown the onion until it begins to brown.  Add the tomato halves and saute until they just begin to soften a bit.  Add the cream, tarragon, crab and wine and simmer about 3-4 minutes.  Don’t be too rough with the crab meat.  Add salt to taste and a light dusting of xanthan gum on the top and stir sauce until it thickens up.  Dip the crab sauce equally over the four portions of fish and serve with your favorite sides.  My husband likes green peas with seafood, but that isn’t the best low-carb choice.  Broccoli or steamed green beans would be a better choice.

NUTRITIONAL INFO:   Makes 4 servings, each contains:

430 calories, 33.7 g  fat, 4.07 g  carbs, .62 g  fiber, 3.45 g  NET CARBS, 25.75 g  protein, 277 mg sodium

Crawfish-Cod Chowder

Crawfish-Cod Chowder

Crawfish-Cod Chowder

This is a little chowder I put together for lunch today.  Had a little baby asparagus in the fridge and a half package of crawfish in my freezer leftover from a recipe last week.   Along with a couple fish filets also in the freezer, this went together nicely and quite quickly.  It’s delicious and quite filling.  This is suitable once you are out of the initial 2 weeks of low-carb Induction and for keto dieters.  Also suitable for Primal followers.  The wine makes it unacceptable for those still in Atkins Induction or for Paleo followers.  Omit the wine (or substitute coconut milk for the cream) and anyone can enjoy this recipe!

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

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

INGREDIENTS:

4 slices bacon, chopped

2 oz. onion, chopped

½ c. celery, chopped

1 c. asparagus, chopped

1 c. homemade seafood stock

2 c. homemade chicken stock

½ c. heavy cream

1/8 tsp. ground thyme

Dash each black and cayenne pepper

¼ tsp. salt

6 oz. cooked crawfish tail meat

12 oz. fish of your choosing (I use Swai or Cod), cut into bite-sized pieces

¼ tsp. xanthan gum or any plan-suitable thickener

DIRECTIONS:  Brown the bacon in a large soup pot.  When browned, add the onion, celery and chopped asparagus.  Saute until they are tender.  Add the seafood and chicken stock and bring to a boil.  Lower heat to a simmer.  Add all spices.  Simmer for 1o minutes for flavors to mingle.  While it simmers, coarsely chop the fish into 1/2″-3/4″ bite-size pieces. Add fish and crawfish to the pot.  Add the cream and stir/simmer just until fish is opaque and done.  Lightly dust your thickening agent over the soup surface as it is simmering and stir.  Allow time for it to slightly thicken.  Serve at once with a garnish of parsley or bits of red and green pepper if desired.

NUTRITIONAL INFORMATION:   Makes six 1½ cup servings, each contains:

247 calories

16.83 g  fat

2.23 g  carbs, .38 g  fiber, 1.85 g  NET CARBS

17.31 g  protein

354 mg sodium

Lobster Cakes with Tarragon Sauce

Lobster

I’ve made crab cakes, tuna cakes, salmon cakes and fish cakes over the years.  Tonight I decided to thaw two small lobster tails and try my hand at a delicate lobster cake.  Turned out to be a real good idea!  The sauce was an afterthought as I was cooking the vegetables, but it, too, came out quite good and enhanced the lobster cakes.  Since there are only two of us, I had some cakes and sauce leftover.  These should freeze well, but I’ll probably just eat them for lunch in a day or two.  I’ll probably put the sauce over some scrambled eggs in the morning. 🙂

This recipe is suitable for all phases of Atkins, Keto diets and Primal-Paleo provided you omit the sauce or make it with coconut milk instead.  I am providing nutritional info for these items separately in case you want to use the sauce for other uses.  🙂

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

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

INGREDIENTS: 

3 T. unsalted butter

1½ oz. onion, chopped very fine

1   7″ stalk celery, chopped very fine

1 oz. red bell pepper, chopped very fine

¼ c. parsley, chopped

1/8 tsp. thyme

Dash cayenne pepper

Dash sea salt

2 large eggs

2 small 4-oz. lobster tails, shell removed, chopped

½ c. low-carb bread crumbs (I used Joseph’s Pita Oat-Flax Pita)

1 T. olive oil

DIRECTIONS:   Melt butter in non-stick skillet.  Saute onion, celery and bell pepper until tender.  Add parsley, thyme, pepper, salt.   Add lobster meat.  Stir and continue to saute for 1-2 more minutes or until lobster is opaque.  Remove from heat and scrap into a bowl.  Add bread crumbs and stir.  Add egg, beat and combine all with a spoon until well-blended.

Make the sauce over low heat now (recipe below).  Stir often while lobster cakes are browning.

Wipe out skillet with paper towel and add the olive oil. Heat to medium-high.  Mark off the mixture in the bowl into 6 equal portions.  Dip up each portion successively, forming them into patties in your palms and gently place them the skillet.  do not disturb until the first side is set up and lightly browned.  Flip them and brown the second side.  Serve with the Tarragon Sauce.

NUTRITIONAL INFO: (cakes) Makes 6 cakes, each has:

136.7 calories

10 g   fat

3.03 g  carbs, 1.03 g  fiber, 2.0 g  NET CARBS

9.26 g  protein

316 mg sodium

TARRAGON SAUCE

4 oz. melted cream cheese (use microwave or small saucepan)

½ c. heavy cream

1/3 c. water

2 tsp. red wine vinegar

2 tsp. plan suitable mayonnaise

¼ tsp. tarragon (more if you like)

Dash black or red cayenne pepper

On a paper plate, soften or melt the cream cheese in the microwave (or in saucepan over lowest heat).  Place cream cheese in saucepan and add the cream and water, whisking together.  Add vinegar, mayo and spices.  Whisk a couple minutes to blend to a very smooth sauce.  Add additional water by tablespoons if it gets too thick, as it will thicken as it simmers.  Spoon 2 T. over each patty.  If there is any sauce leftover is GREAT on scrambled eggs in the morning.  🙂

NUTRITIONAL INFO:  Makes 10 servings of 2 T. each.  Each serving of sauce contains:

67 calories

6.9 g  fat

.53 g  carbs, .01 g fiber, .52 g  NET CARBS

1 g  protein

41 mg sodium

Lobster Andouille Jambalaya

Lobster Andouille Jambalaya

Lobster Andouille Jambalaya

This recipe came out beyond delicious and I really wasn’t expecting to like the cauli-rice with this.  To date, I’ve only used cauli-rice as a side dish and not in or underneath foods as shown above.  But this was just marvelous!  Andouille is Cajun smoked sausage.  I find it not terribly different from regular smoked sausage so that is a good substitute.

This recipe is a little higher in carbs than most of my entrees, due to all the veggies in it and the veggie underpinning, but they are so healthy and so needed for the right flavor here.  If you need to cut carbs a bit on Induction Phase, trim off a little of the andouille, breakfast sausage and a little of the red or green pepper (or eat smaller servings).

This recipe is suitable for all phases of Atkins, Keto diets and Primal-Paleo as well.  Shrimp can be substituted in this jambalaya but I would use more like 1/2 lb. of shrimp as it is milder in taste.

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

DISCLAIMER: By personal choice, I 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 slices bacon, chopped (around 2-3 oz)

6 oz. Andouille sausage, sliced (or any smoked sausage)

3 oz. breakfast sausage, crumbled into large bits

3 oz. onion, chopped

1 oz. each red and green bell pepper (or all one color)

2 large stalks of celery chopped

4 oz. lobster tail meat, chopped coarsely (more if you want)

½ c. parsley, chopped

3 Roma tomatoes, diced large

1 tsp. my Seafood Spice Blend

Dash each thyme and black pepper (DO NOT SALT)

Few drops Tobasco or Sriracha sauce

1 large head worth of my cauliflower rice

DIRECTIONS:  Make the cauli-rice per that recipe’s instructions.  Set aside.  In a non-stick wok or large skillet over high heat, brown the bacon.  Add the andouille and crumbled pork sausage and cook until sausage is no longer pink.  Add the Holy Trinity, as Cajun cooks refer to the tree veggies they put in just about everything but ice cream:  celery, bell pepper and onion.  🙂

Saute until the veggies are tender.  Add the tomatoes  and just cook until they are softened a bit, stirring often.  Add the lobster, parsley and all spices and Tobasco. Simmer for about 5-10 minutes, stopping when the tomatoes are still discernible as such.  You don’t want to overcook this dish.  🙂 Arrange the cauli-rice on a serving platter and top with the seafood mixture and serve.  Goes nicely with a salad and your favorite low-carb bread.

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

250 calories

14 g  fat

13.4 g  carbs, 4.65 g  fiber, 9.7 g  NET CARBS

16.3 g  protein

479 mg sodium

Cajun Shrimp Stir-Fry

Cajun Shrimp Stir-Fry

Cajun Shrimp Stir-Fry

This simple dish with a Cajun flavor can be ready in 30 minutes, so its a good one to make on a weeknight when you’re tired after a long day at work. It’s delicious, nutritious and very filling.  It is suitable for all phases of Atkins, Keto diets, Primal and Paleo as well.  Another method of construction would be to make “noodles” of the zucchini using a julienne peeler or noodler tool and serve the other on top.  Your call.  Flavor will pretty much be the same either way you make it.

INGREDIENTS:

3/4 lb. peeled shrimp

4 oz. bacon chopped coarsely

10 oz. zucchini, quartered lengthwise and sliced

2 oz. onion, sliced

3 oz. bell pepper (any color will do)

5 fresh mushrooms, sliced

1 T. butter

½ tsp. my Cajun Seafood Spice Blend

Dash salt

DIRECTIONS:   Brown bacon over high heat in a non-stick skillet.  Add the onion and saute until it slightly softens. Add the squash and saute until it is beginning to look translucent.  Add the bell pepper and mushrooms.  Stir and saute a couple minutes.  Add Cajun Seafood Spice Blend along with the shrimp. Stir and saute just until the shrimp are opaque and have curled, or about 3-4 minutes.  Serve at once.

NUTRITIONAL INFO:   Makes 4 large servings, each contains:

276 calories

17.6 g  fat

6.75 g  carbs, 1.57 g  fiber, 5.18 g  NET CARBS

23.5 g  protein

387 mg sodium

Tuna-Cauli Cakes

Cheesie Tuna-Cauli Cakes

Tuna-Cauli Cakes

These came about for lunch today from a lone half cup of leftover buttered, steamed cauliflower.  I added one of the small 2.5-oz pouches of tuna, some Smoked Gouda cheese and a bit of onion and VOILA!  A delicious lunch!  That’s sauteed kale (cooked exactly 1 minute in bacon grease) on the side of the plate.  The sliced steamed carrots were good with these, too!  These tuna cakes are simply DELICIOUS!  Of course, you can sub in other cheeses, but the Smoked Gouda really makes these different and quite special. Smoked Cheddar would be just as good in this recipe, I believe.  I’ll be making this recipe regularly with leftover dabs of cauliflower from now on.  Such a tasty way to keep from wasting event he smallest amounts of pricey vegetables.  This is suitable for all phases of Atkins if you use flax meal in lieu of the small amount of low-carb breadcrumbs.

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

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

INGREDIENTS:

2.5 oz.  tuna  (I use oil-pack)

3 oz. Smoked Gouda cheese, shredded

2/3 c. leftover steamed cauliflower, mashed with a fork

1 medium green onion, chopped fine

2 T. low-carb bread, crumbed (or 1 T. flax meal)

1 large egg, beaten

Dash black pepper

Dash Cajun spice blend or my Seafood Spice Blend

1 T. coconut oil (or your preferred oil) for frying

DIRECTIONS:  Mix all ingredients but the coconut oil in a medium bowl.  Stir well with a spoon.  Heat the coconut oil in a non-stick skillet over medium-high heat These are inclined to stick to the pan, so do not flip them to side two until they have browned well on the first side, and don’t over handle them with your spatula.  Section off the mixture into 6 equal portions in your bowl. Dip 1/6 of the mixture up and drop onto the hot pan, spreading into a 2½” patties.  When the first side is browned nicely for all the cakes, flip them quickly and carefully.  Brown the second side and when done, transfer to serving plate.  Serve hot with green veggies or a nice green salad.

NUTRITIONAL INFO:    Makes 6 tuna cakes, each contains approximately (varies slightly with your personal choice of low-carb bread or flax):

118.5 calories

9.16 g  fat

2.31 g  carbs, 1.11 g  fiber, 1.2 g  NET CARBS

7.65 g  protein

325 mg sodium

Lobster “Linguine”

Lobster and "Linguine"

Lobster “Linguine”

I can’t get very good lobster in Central Texas, so I often fix this dish with shrimp or crawfish.  It’s great with all three, really, but in my opinion, the best with  lobster. I have even made it with large sea scallops and fresh lump white crab meat (when I lived on the Gulf Coast).  As is true of most seafood dishes, this one really packs in the nutrients!  This dish is OK for Atkins Induction.

As the “noodles” have no real flavor of their own, they take on the taste of whatever broth or sauces they are cooked in.  So be sure to use seafood stock (preferably lobster broth from shells boiled in water) to simmer the noodles in.  It will make the final dish ever so much more flavorful!  When you shell your lobster meat, boil the shells for 30 minutes and use that broth.

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. lobster meat cut into bite-size pieces (for 2 of us, I only used 8 oz. to lower the cost)

Lobster stock to boil the “linguine”

1 recipe my Dumplings dough (follow link for how to mix the dough)

1 stick unsalted butter

½ c. onion, chopped

1 c. celery, chopped

1 carrot, grated

1 2 oz. jar pimiento, drained (or 2 oz. diced red bell pepper)

1/3 c. parsley, chopped

1/8 tsp. cayenne pepper

8-10 drops Tobasco (or less if you don’t like a little “bite)

¼ tsp. ground thyme

DIRECTIONS: Saute onion, celery and carrot in melted butter until onion and celery are completely tender.  Add parsley and pimiento.  Add seafood, Tobasco and remaining seasonings.  Saute for about 5 minutes longer.  Turn off heat while you make the “linguine”.

For the “linguine”, bring your seafood stock to a boil.  Mix a batch of my dumpling dough exactly like that recipes says, mixing the wet ingredients in one bowl, the dry ingredients on a paper plate.  When the two are stirred together and they have formed a dough, let the dough sit a couple minutes to “stiffen up”.  Place the dough on preferably a silicone sheet on your counter (or plastic wrap if you don’t yet own a silicone sheet).  Place a sheet of plastic wrap on top of the dough and gently roll out fairly thin (about 1/8″ thick).  Carefully and gently, cut into long strips about ¼” wide.  I would prefer them narrower, but when I tried, they real narrow ones all tore up on me.  😉

Gently loosen/lift the noodles by sliding the knife tip gently underneath each one slowly (this is why a silicone sheet work a little better than plastic wrap on the bottom) and set each noodle aside on the silicone sheet until all are cut.   It’s OK if they are touching each other while they wait, we won’t tell anyone LOL.  When all have been cut, take the sheet to your pot of simmering seafood stock and gently slide them into the water.  You want a very gentle simmer on the broth, so adjust your heat source accordingly.  Immediately cover and cook around 8 minutes.  DO NOT LIFT LID DURING COOKING.  While they are cooking, reheat the lobster mixture on low heat.  When the “linguine” is done, gently lift them out of the broth with a slotted spoon into the lobster mixture, stir and serve at once with your favorite low-carb garlic bread.  🙂

NUTRITIONAL INFO: Makes 3 servings, each contains:  (calculated with 1 lb. lobster)

465.7 calories

33 g  fat

9.1 g  carbs, 2.3 g  fiber, 6.8 g  NET CARBS

32.3 g  protein

283 g  sodium

Indian Curry-Coated Tilapia

Curry-Coated Tilapia

Curry-Coated Tilapia

If you haven’t figured it out yet, I’m quite a seafood lover.  Lived on the Texas Gulf Coast for many years and just love seafood, particularly whole fish!  My choices are very limited here in Central Texas, but I make do with what is available.

My husband is down in Austin today so I decided to cook the lone remaining tilapia for lunch (since he’s not as fond of fish as I am).  I wanted it crunchy and decided to use a different spice blend in my crunchy pork-rind coating:  curry powder and Indian Garam Masala.  GREAT CHOICE!  This came out so good my husband missed out on a delicious lunch!   This would also be good done with filets.   This could also be done with small, whole flounder, sole, sea trout, snapper or probably any white-fleshed fish.

I’m giving the ingredients and nutritional info for 1 baked tilapia (1 adult serving).  You’ll need to multiply this info times the number of fish you are cooking.  This dish is suitable for all phases of Atkins, other ketogenic diets and Primal-Paleo lifestyles as well.

INGREDIENTS:

1   3/4-lb. whole, cleaned tilapia (yields about 6 oz. edible fish)

1 oz. pork rinds, crushed to fine crumbs

3/4 tsp. Garam Masala

3/4 tsp. curry powder  (I use Sharwood)

2 T. mayonnaise, preferably homemade mayo

DIRECTIONS:   Preheat oven to 450º.  Crush pork rinds into fine crumbs either in a plastic zip bag or your food processor.  Pick out any large, hard bits with a slotted spoon.  Add spices, stir and set aside.  Rinse fish well and pat dry with paper towels.  With a basting brush, brush well with homemade mayonnaise, getting as complete coverage as possible (use more mayo if necessary). Holding the fish by the tail fin,  and using a spoon, sprinkle the seasoned pork rind mixture evenly over both sides of the fish trying to coat ever bit of surface. Lay fish directly on a metal pan (DEFINITELY DO NOT USE SILICONE SHEET OR IT WILL NOT BROWN PROPERLY!   Bake for about 20 minutes, turning carefully at mid-cooking for more even browning, but turning isn’t absolutely necessary.  Using a fork, fish should flake opaque white at the thickest part when done.  Bake longer if it isn’t white-white inside, as your fish may be thicker than mine and may require a few minutes longer.

NUTRITIONAL INFO:   Makes 1 serving (1 individual whole tilapia) which contains:

526 calories

34.1 g  fat

1.8 g  carbs, 1.0 g fiber, .8 g  NET CARBS

52.5 g protein

619 mg sodium

 

 

 

 

Tuna Cheesies

Tuna Cheesies

I’ve been making these for probably 20 years or more.  My husband just LOVES these things!  I do, too, really.  The original version was melted on saltine crackers.  My low-carb version here is baked on my Almond-Flax crackers.     This time I cut them into 12 oblong rectangles as shown above, but more often I cut them into 24 saltine shaped squares.  These are suitable once you get to Atkins Phase 2, and they are OK for Keto diets.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented 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 my Almond Flax Crackers  (or 24 pre-baked low-carb crackers)

1   6-oz foil pouch tuna (or a 5 oz. can, drained)

1 c. shredded Cheddar cheese

2 slices Kraft American Deluxe cheese, shredded

3 T. mayonnaise (I use homemade)

2-3 shakes cayenne pepper (more if you want them really “hot”)

3-4 drops Worcestershire sauce (optional)

DIRECTIONS:  Preheat oven to 350º.  As to making the cracker base for these, I tend to mix up a whole recipe of the cracker dough and shape it on the baking sheet into two rectangles, one on each end, not quite all the way to the edges of the pan, with a slight separation between them.  I use half the cracker recipe for these Tuna Cheesies and save the other rectangle to cut into plain crackers to have on hand for other uses.  Or if you’re having a party, you could double the topping ingredients and use the entire recipe of crackers for a total of 48 Tuna Cheesies.  Your call depending on how many of these you want to make.

Prepare and bake the crackers by that recipe’s instructions at 350º.  Cool slightly on the pan.  If you made the full recipe of crackers, go ahead and score that extra rectangle into 24 crackers and store them in a lidded container on your kitchen counter for up to 2 weeks.

While the crackers are baking, mix the filling ingredients in a bowl.  Spread onto the baked and slightly cooled cracker sheet.  Pop back into the oven and bake for about 5-10 minutes longer, just long enough to melt the topping nicely.  Remove from the oven and with a knife or pizza cutter, cut into either 12 wedges as shown above, or into 24 square-shapes. Serve warm.

NUTRITIONAL INFO:  Makes 12 rectangular Tuna Cheesies, each contains:

147 calories

11.83 g  fat

3.5 g  carbs, 2.01 g  fiber, 1.49 g  NET CARBS

7.9 g  protein

203 mg sodium

NOTE:  If cut into 24 squares, divide the nutritional numbers above for by 2 to get the per serving numbers for each smaller square.

Crawfish Dumpling Stew

Crawfish Dumplings

Crawfish Dumpling Stew

WOW!  I found a fantastic way to shake up my glucomannan dumplings! This is 5-star restaurant tasty as far as I’m concerned.  Not many recipes strike me that way, either.  It was every bit as good as the lobster ravioli served to my at Gershwin’s in Dallas, that’s for sure!  My husband and I were absolutely astounded at how good this idea I hatched recently came out.  I hesitated to actually make it for the longest time, as I was afraid putting that much bulk into the dumpling batter would make them just totally fall apart in the simmering water.  As you can see in the pic, that just didn’t happen!  What potential I now see for other recipes with this dumpling batter.  🙂

This recipe will be a keeper for sure! For those still on Atkins Induction, omit the wine and substitute 1/2 c. seafood stock or chicken stock in your sauce.  This recipe is suitable for Atkins OWL Phase 2 or beyond and Keto diets as well if it fits your daily carb limits.  You’d have to make the sauce with coconut milk for it to pass Primal-Paleo muster, but that’s doable.  By the way, these freeze beautifully and tasted even better than the first night they were made!  🙂

VARIATIONS:  Substitute either crab meat or shrimp for the crawfish.  These made smaller would also be lovely in a simple wonton-style soup, standing in for the meat-filled wontons.  🙂

DUMPLING INGREDIENTS:

6 oz. cooked, cleaned crawfish tail meat (the rest of the 12-oz. package goes in the sauce)

4 T. butter, unsalted

2 oz. celery, chopped

2 oz. green bell pepper, chopped

2 oz. yellow onion, chopped

½ c. green onion, chopped

1/3 c. parsley, chopped (3 more T. needed for the sauce, so go on and chop 1/2 c. total 😉 )

1 clove garlic, minced

1 tsp. my Seafood Spice Blend

2 recipes my glucomannan Dumplings batter

 

SAUCE INGREDIENTS:

4 T. unsalted butter, melted

6 oz. remaining crawfish

½ c. white wine (omit for Induction)

1 T. lemon juice

3 T. parsley, chopped

½ c. heavy cream

½ c. water

1 small clove garlic, minced

Dash each salt and black pepper

DIRECTIONS:  Chop all the vegetables up.  Melt 4 T. butter over high heat and add the celery, bell pepper, onion and minced garlic.  Saute until they are tender.  Add 6 oz. of the crawfish, the parsley, and seafood spice mix.  Lower heat and let simmer 2-3 minutes for flavors to blend.  Turn off heat.

Bring a large stew pot of water to a boil.  While it is heating, make up a double recipe of my glucomannan dumpling batter and add the veggie crawfish mixture to the egg/water mixture and stir well. Stir the dry ingredients in and mix with a rubber spatula until it begins to thicken up.  Keep turning the dough until it is stiff enough to roll.  Roll 24 1″ dumpling in your palms and set on a sheet of silicone (best) or a baking sheet.  When all 24 are formed, your water should be at a rolling boil.  Drop all 24 dumplings gently into the water.  This will cool the water down a bit. You want a medium gentle rolling water bath.  Cover and cook for exactly 10 minutes without lifting the lid.

Make the sauce while the dumplings are cooking.  Melt 4 T. butter over medium heat in a skillet.  Add the remaining 6 oz. crawfish, garlic, wine, lemon juice parsley and simmer long enough to cook the garlic well. Add the cream and salt and pepper to taste.

When dumplings have cooked 10 minutes, lift lid and using a slotted spoon or tongs, gently lift onto a serving platter and spoon the sauce around them.  I served with steamed, buttered broccoli, but they would be good with a nice green salad and low-carb dinner rolls.

NUTRITIONAL INFO:   Makes 6 servings of 4 dumplings each and ¼ c. sauce.  Each contains:

258 calories

20.4 g  fat

10.55 g  carbs, 5.96 g  fiber, 4.59 g  NET CARBS

13.25 g  protein

481 g  sodium

 

 

 

Shrimp “Crowned” Swai with Creamy Cauliflower

Shrimp "Crowned" Swai with Creamy Cauliflower

Shrimp “Crowned” Swai with Creamy Cauliflower

This delightful seafood dinner was just one of those incredibly successful uses of a dab of some leftovers in the refrigerator.   You’ve had those, too, I’m sure.  My husband calls me the Queen of Leftovers!  I had a little leftover Smoked Gouda Cauliflower , exactly 1 c. to be exact.  It was right at eye level in my refrigerator today, sitting beside the two fish filets and bag of shrimp I thawed for dinner.  I had yet to decide how to prepare my fish and shrimp this evening.   I just DO NOT like storing leftovers more than 2 days.  Thus, this idea “hatched” and what a tasty “egg” it turned out to be!  I decided to serve it atop a bed of sauteed fresh spinach, but that didn’t have great flavor impact on the final dish, so I’d say the bed of spinach is purely optional here.  But since that’s how I prepared it and photographed it, I have included it in the recipe and nutritional calculations below.  This dish is perfectly suitable for all phases of Atkins and Primal diners who eat occasional dairy.  This is not suitable for Paleo due to the cheese, but a creamy homemade mayo might be subbed into the cauliflower mixture, resulting in an equally tasty and allowable dish for my Paleo readers!

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS:

2   6-oz. filets of mild fish of your choice

12 medium shrimp, peeled, deveined, tails left on for visual impact

5 oz. raw spinach

1 T. bacon grease

2 T. butter (I use unsalted)

1 clove garlic, minced

1 T. lemon juice

1 c. cooked cauliflower, drained and slightly mashed with a fork

1 oz. each cream cheese (softened) and Smoked Gouda (grated)

1/8 tsp. my Seafood Spice Blend

2 tsp. parsley, chopped (for garnish)

DIRECTIONS:  Preheat your broiler. Steam or boil cauliflower, slightly mash with a fork and stir in the two cheeses so they will begin to melt.  With the cold butter (or olive oil), lightly grease 2 individual baking pans or a heat-proof baking platter (which I used).  In another small baking pan, melt the rest of the butter in your oven.  Remove, add minced garlic and Seafood spice Blend to the butter and stir.  Holding the shrimps by the tail, coat each on both sides with the seasoned butter, lay them flat in the pan and broil the shrimp just a few minutes to slightly brown. Remove shrimp from broiler and change oven setting to 350º. In a small skillet, melt the bacon grease and saute the spinach leaves just until wilted.  Place half the spinach into two lengthwise batches on your platter (or into individual serving dishes), roughly the size of your fish filets.  Lay a fish filet atop each batch of spinach.  Neatly spoon half the cauliflower mixture down the center of each filet, pressing flat with the back of your spoon (which will allow for more even cooking of the fish).  Attractively lay 6 broiled shrimp in a row on each filet as seen int he pic above. Next, squeeze the lemon juice into the juices left in the pan you broiled your shrimp in.  Stir and drizzle over each serving.  Pop into 350º oven for about 20-30 minutes or until fish is opaque.  Shrimp should be beautifully golden now.  Remove from oven, garnish with the chopped parsley and ENJOY!  I served with a nice green salad. NUTRITIONAL INFO:   Makes 2 servings, each contains:

435 calories

31.6 g  fat

7.6 g  carbs, 2.8 g  fiber, 4.8 g  NET CARBS

34.1 g  protein

Salmon with Pink Tarragon Cream

Salmon with Pink Tarragon Cream

Salmon with Pink Tarragon Cream

Now THAT is a plateful of nutritious food!  Just look at the nutritional info below for this recipe!  And that’s just for the fish and sauce!  Add in values for the spinach and broiled tomatoes and WOW!  It probably almost meets your entire RDA nutritional requirements for the day!  This delicious sauce I have used on so many different things.  It’s good on/with sauteed spinach.  It’s marvelous on scrambled eggs at breakfast (using diced tomato instead of tomato paste). I’m sure I’ll continue to find new ways to use this tasty sauce.

Tonight, I decided to try it on salmon and once again, it did not disappoint!  It was delicious with broiled tomatoes and some spinach sauteed in a tablespoon of bacon grease.   My husband isn’t terribly fond of salmon but he definitely liked this rendition of this very healthy fish.   This dish, in order to be acceptable for Atkins Induction must have the wine omitted.  It will still be good, just not quite as good.  Wait until you get to Phase 2 OWL to add the wine.  This recipe is suitable for Keto diets but you might want to omit the wine as it may throw you out of ketosis.  It is perfectly OK for Primal-Paleo followers if you substitute coconut cream or coconut mild for the heavy cream.

Join me and a great team of other low-carb cooks (including George Stella!) on the Low Carbing Among Friends Facebook Page.  There you’ll see other delicious recipes that appear in Jennifer Eloff’s cookbook series by the same name.   You can order your copy of these cookbooks (Vols 1-5 released; Vol 6 due out later this year) at Amazon or here:  http://amongfriends.us/order.php

I do not receive money for this promotion nor for the inclusion of my recipes.  I do so because they are GREAT cookbooks!

INGREDIENTS:

12 oz. salmon filet (skin removed)

2 T. butter (I use unsalted)

½ c. heavy cream (or coconut cream or coconut milk)

½ c. water (or ½ c. more cream, if you can afford the extra carbs)

2 T. tomato paste

½ tsp. dried tarragon leaves  (or about 1½ tsp. fresh, chopped)

Dash each salt and black pepper

¼ c. rose or white wine (omit for Induction)

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

1 sprig parsley, chopped or more tarragon (for garnish)

DIRECTIONS:  Cut the fish into two equal servings.  Melt the butter in a large skillet.  Sear the pieces of salmon on both sides over high heat until golden and flesh is fully done (peek in the center with a fork).  This will only take a couple minutes on a side.  Remove to a platter and pop into warm oven to hold while sauce is made.  Lower heat to medium.  Add the water, cream, tomato paste and tarragon to the skillet.  Bring to a slow simmer for about 3-4 minutes.  Add salt and pepper.   Dust the xanthan/guar gum slowly, a little at a time over the sauce and whisk it into the cream mixture.  Stir constantly as it begins to thicken.  Turn off heat, plate the fish and dip sauce on top.  Sprinkle with chopped parsley or bit more tarragon.  Save any unused sauce for your scrambled eggs in the morning!  Mmmmm.

NUTRITIONAL INFO:   Makes two 6-oz. servings, each contains:  (includes half the sauce)

580 calories

43.7 g  fat

4.85 g  carbs, .6 g  fiber, 4.25 g  NET CARBS

38.8 g  protein

275 mg sodium

92 mg potassium

57% RDA Vitamin A, 66% B6, 300% B12, 7% C, 18% E, 10% D, 10% calcium, 16% copper, 19% iron, 20% magnesium, 91% niacin, 71% phosphorous, 115% selenium, 20% thiamin, 12% zinc

 

 

 

 

 

 

 

Crawfish with Eggplant

Click to enlarge

Crawfish with Eggplant

This would be Ecrévisses aux Aubergines in Louisiana or French-speaking Québec, but as the lion’s share of my readership is in the U.S. and Canada, I decided the title needed to be in English.  This tasty, cheesy, extremely nutritious  recipe came together as a result of a couple leftovers in my refrigerator:  ½ bag of crawfish tail meat and a few slices of eggplant,.  Both were leftover from making my  Crawfish al Pesto on Eggplant “Pillows” earlier in the week.  All the other ingredients listed below are pretty much always in my pantry and refrigerator/freezer.  Whenever I bake low-carb breads or muffins and have a couple leftover, I throw them in a plastic bag and freeze them for just such casserole “filler” use.  This recipe is suitable for all phases of Atkins and Keto diets, however it is not suitable for Primal-Paleo as written.  Be sure to notice the impressive nutritional info on this dish!

INGREDIENTS:

3 T. unsalted butter

1 T. extra light olive oil

6 oz. crawfish tail meat (I use Boudreaux’ brand, frozen)

2 oz. onion, chopped

5 oz. eggplant, diced in ½” cubes or smaller

¼ c. celery, finely minced

1/3 c. red bell pepper, chopped

1 clove garlic, minced

¼ tsp. my Seafood Spice Blend

1 small low-carb roll of your choice, crumbled (I used ½ slice of my Jalapeno Cheese Bread)

Dash each salt and black pepper

3/4 c. Monterey Jack cheese, shredded

DIRECTIONS: Preheat oven to 350º.  Melt the butter over high heat in a skillet and add the olive oil.  Sauté the onion and celery until they begins to soften a bit.  Add the eggplant and saute until the eggplant is nearly done (but not mushy).  Add the red bell pepper and minced garlic and sauté just to tenderize the bell pepper.  Next add the salt, black pepper and the Seafood Spice Blend and stir to blend. Next crumble the low-carb roll/bread into the mixture.  Stir one final time and remove from heat.  Spoon 1/4 of the mixture into 2 lightly oiled ceramic dishes.  Top each with 1/4 of the cheese.  Spoon the remaining mixture equally in the dishes and top each with half of the remaining cheese.  Pop into a 350º oven and bake for 20 minutes or until cheese is melted well and bubbly around the edges.  Serve with a green salad or your favorite green vegetable.

NUTRITIONAL INFO:   Makes two 1¼ c. servings, each contains:

538 calories

43.3 g  fat

11 g  carbs, 4.25 g  fiber, 6.75 g  NET CARBS

907 mg sodium

570 my potassium

28% RDA Vitamin A, 17% B6, 48% C, 22% E, 9% calcium, 72% copper, 25% iron, 15% magnesium, 39% manganese, 19% niacin, 45% phosphorous, 19% riboflavin, 64% selenium, 10% thiamin and 22% zinc

Crawfish al Pesto on Eggplant “Pillows”

Crawfish al Pesto on Eggplant

Crawfish al Pesto on Eggplant “Pillows”

This recipe grew out of a delicious spaghetti squash alfredo dish I did earlier this week.  At first I had my doubts on  crawfish for this, but it came out DELICIOUS!  I made a batch of my Oven-Fried Fish coating and baked off the eggplant first, as you would for classic Eggplant Parmigiana.  The crunchy coating on the eggplant very quickly loses its crunchiness, so serve this quickly and don’t hold it over for any reason.  This sinfully rich dish was so good I will definitely be doing this again!  It freezes nicely, too, getting even tastier upon re-baking!  The eggplant will lose that crunchiness from freezing, but the dish still tastes fantastic when reheated.

This recipe is suitable for all phases of Atkins and Keto, and for Primal folks that consume occasional dairy products.  This would not be suitable for Paleo followers.

You can have many more delicious low-carb recipes at your fingertips with your own copies of Low Carbing Among Friends, Vols. 1-5 (Vols. 6 & 7 coming soon!)  These cookbooks by Jennifer Eloff are packed with delicious recipes from not only Jennifer, but from a number of the most popular low-carb chefs on the web, including George Stella and Maria Emmerich.  Get your copies to day at Amazon or here.

DISCLAIMER:  I do not receive remuneration for promoting Low Carbing Among Friends nor the inclusion of my recipes therein.  I promote them simply because they contain great recipes and are a wonderful addition to any low-carber’s cookbook library.

INGREDIENTS:

12 oz. eggplant, sliced into eight ½” slices

3 oz. plain pork rinds, crushed fine

6 T. homemade mayonnaise

Dash salt

4 T. butter

1 large leek, ends trimmed off, washed well, sliced or chopped into small pieces (about 1½ cups)

¼ recipe Jennifer Eloff’s Condensed Cream of Mushroom Soup

¼ c. Parmesan cheese, grated

1½ T. homemade pesto sauce (or commercial)

8 oz. frozen crawfish tail meat, defrosted (or shrimp)

½ c. heavy cream

½ c. water

1 c. grated mozzarella cheese

2 T. chopped parsley for garnish (optional)

DIRECTIONS:  Preheat oven to 450º.  Lightly oil a baking sheet.  Cut the eggplant into ½” slices.  Baste all surfaces with the mayonnaise using a brush.  Spoon crushed pork rinds over each slice, coating well.  Place the coated slices on the oiled pan and pop into oven, baking at 450º for 20 minutes.

While the eggplant bakes, prepare the topping.  Melt the butter in a large skillet.  Add leeks and saute until tender. Lower heat to medium.  Add the mushroom soup, the Parmesan, crawfish meat, cream and water and simmer over low heat until eggplant is done.  It will thicken as it cooks. Add the pesto and stir.  Be sure to stir the mixture often during cooking so the flavors will blend.

When the eggplant is tender, remove from oven, top each slice with 2 T. of the mozzarella and then spoon 1/8 of the topping (about 1/3 cup) onto each slice of eggplant.  I made the mistake of putting 1 T. under and 1 T. over the topping and popped the pan back into the oven while my garlic toast cooked in the broiler to melt the cheese on top.  But it didn’t completely melt by the time the toast was done.  So in future, I’ll put all 2T. of the cheese underneath the bubbly hot topping so it will melt nicely for me.  Garnish tops with chopped parsley and serve at once.

NUTRITIONAL INFO:    Makes 8 servings, each contains:

355 calories

30.5 g  fat

6.06 g  carbs, 1.88 g fiber, 4.18 g  NET CARBS

14.8 g  protein

421 mg sodium

Down on the Bayou ♫♫ Cajun Soup

Click to enlarge

Click to enlarge

I found myself humming the Credence Clearwater Revival (Crosby, Stills, Nash & Young) hit “Born on the Bayou” when I started to cook this soup yesterday and quickly went and popped the tape into my player.  I was quite fond of Credence in college.  I just LOVE their rendition of this particular song.  I was really just trying to use up a leftover chicken breast and a half bag of crawfish tails in my freezer and seeing the German brats on the refrigerator shelf right by the chicken, well….. I immediately thought of a Cajun concoction.  This creation is where that thought took me.

The final soup WAS DELICIOUS!  It has been so cold lately, soup is exactly the right kind of lunch these days.  The beans make this meal a little carb-y, but you could omit those for a lower net carb count (or if you’re on Atkins Induction.  But considering how many vegetables it has, it’s not surprising it’s a bit carb-y.  As written, this is not suitable until you reach the legume rung of the carb re-introduction ladder of the Atkins plan.  Get a load of the nutritional stats on this recipe!  A bowl of this delicious soup is worth every single carb nutrition-wise!  I’ll definitely be making this one again!

More delicious low-carb soup recipes and lunch 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 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.php

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

INGREDIENTS:

¼ c. olive oil

1/3 c. oat fiber

2 oz. onion, diced

1 c. celery, diced

½ c. green bell pepper, diced

½ c. chopped parsley

¼ c. unsalted butter

8 oz. skinless chicken breast, cut into bite-sized pieces

4 oz. lean smoked sausage, sliced (I used a German Bratwurst)

1 c. frozen crawfish tail meat (or shrimp)

1 tsp. my Seafood Spice Blend

Dash each salt and pepper

1 T. rice vinegar

1½ c. seafood (or chicken) stock (I used homemade lobster stock)

½ tsp. Sriracha chile sauce

1½ c. no-salt diced canned tomatoes

1 c. canned canellini beans, drained (or navy beans)

Dash each salt and pepper

DIRECTIONS:  Heat olive oil over high heat in a large non-stick pan.  Add the oat fiber.  Whisking constantly, allow the two to blend and brown to a golden maple syrup color (this is making a sort of roux).  Add the diced vegetables to cool the roux.  Add the butter now and saute until the vegetables are softening. Add the parsley and chicken and saute, stirring, until the chicken is no longer pink. Lower heat a bit and add all remaining ingredients but the beans.  Simmer for 15-20 minutes on low.  Add the beans, stir and serve at once with your favorite low-carb bread or crackers.

NUTRITIONAL INFO:   Makes 6 servings, each contains:

328.7 calories

21.6 g  fat

15.5 g  carbs, 7.95 g fiber, 7.55 g  NET CARBS

23.3 g  protein

550 mg sodium

463 mg potassium

17% RDA Vitamin A, 22% B6, 44% B12, 32% C, 15% E, 27% copper, 31% iron, 10% magnesium, 13% manganese, 47% niacin,  28% phosphorous, 12% riboflavin, 36% selenium, 7% thiamin, 12% zinc

Crawfish Pad Thai

Click to enlarge

Crawfish Pad Thai

I’m very new to Pad Thai, although I’ve seen beaucoup recipes for it in cookbooks and on the internet.  I’ve deduced that it’s apparently like gumbo, in that every recipe is a little different.  There are similar ingredients in all of the recipes, however, so I went about concocting my own version, pulling from this recipe and that recipe.  I had no idea if the final dish was going to be good, and told my husband “If we don’t like it, we can just go out and eat.”  It surpassed our expectations!  Other than the fact I got it a little too hot with peppers, the overall flavor was truly OUTSTANDING!  I now see why people rant and rave about it.  I will definitely be making this dish on a regular basis in future!  I can’t wait to try it with pork, chicken and shrimp one day.

I’m showing a lesser amount of hot pepper ingredients below than went into my dinner tonight, as it was waaaaay too hot for us with 1/2 tsp. crushed red pepper AND the jalapeno.   This meal would be suitable for Atkins Induction Phase, Keto diets and would even fit a Primal-Paleo lifestyle if plan-appropriate sauce ingredients are used.

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

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

INGREDIENTS: 

3 cloves garlic, minced

3 T. rice vinegar

1 T. oyster sauce

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

1 drop or a whisper of your favorite sweetener (optional)

1 T. fish sauce

2 c. cooked spaghetti squash threads

2 T. olive oil

1 medium carrot, slivered lengthwise very thinly and cut into 2″ pieces

2 oz. purple onion

1 small jalapeno, seeded and slivered into very thin strips

1/8 tsp. crushed red pepper flakes (more if you like things HOT!)

1 c. bean sprouts (I had none on hand and used 1/3 c. slivered water chestnuts instead)

4 large green onions, chopped into ½” pieces

12 oz. crawfish tail meat, (I use cooked, frozen or you could substitute cooked shrimp)

3 large eggs, beaten

½ c. cilantro, chopped

1 T. butter

DIRECTIONS:  Cook half the spaghetti squash by slicing in half, removing seeds, putting cut side down into baking dish with 1/2″ water and microwaving on HI for 13 minutes.  Holding the squash half with a pot holder or towel, fork out threads from one half of the squash.  Reserve the other half of the squash for some other use.  In a small bowl, make a sauce of the first 6 ingredients.  Set aside.  Melt the butter in a non-stick skillet and scramble the beaten eggs lightly.  Chop with a knife a bit on a cutting board and set aside for now.  Cut up all the vegetables so they are ready for final cooking and assembly.  Heat the oil in a large non-stick skillet.  Add the carrot, purple onion, green onion and saute until tender crisp.  Add the cooked spaghetti squash threads, the bean sprouts (or water chestnuts) and crawfish tails (or shrimp).  Continue to stir-fry over medium-high heat for about 5 minutes, to allow flavors to blend.  Add the scrambled egg now and then the cilantro, stirring to mix them in evenly.  Lower heat.  Stir the sauce you prepared and pour it evenly over the mixture.  Stir one last time to mix everything thoroughly.  Remove from heat and serve at once.

NUTRITIONAL INFO:  Makes 6 servings, each contains:

178 calories

9.8 g  fat

8.9 g  carbs, 1.9 g  fiber, 7 g  NET CARBS

14 g protein

715 mg sodium

395 mg potassium

23% RDA Vitamin A, 15% B6, 65% B12, 11% C, 14% E, 53% copper, 21% iron, 12% magnesium, 27% manganese, 15% niacin, 33% phosphorous, 19% riboflavin, 53% selenium, 9% thiamin and 18% zinc

Crawfish Stuffed Tilapia

Crawfish-Stuffed Tilapia

Crawfish-Stuffed Tilapia

I’ve never baked whole Tilapia before tonight!  When we lived on the Texas Gulf Coast for many, many years, I usually stuffed flounder, red snapper and sea trout.  So this evening’s dinner was a learning curve for me AND my husband:  me for the cooking of it; him and I both for how to eat whole tilapia, knowing nothing about the bone arrangement in them. They certainly are not as easy to eat as whole flounder, but I didn’t find them as difficult to eat (bone-wise) as fresh trout or bluefish, so I can’t really complain.

The taste was FANTASTIC!  Much better than the frozen filets I usually buy at my regular grocery store.  I found these frozen at Sam’s yesterday and thought I’d try them out.  They came neatly cleaned, already scaled and individually frozen in plastic vacuum sleeves in a larger bag.  After thawing and washing well with cold water, I cut the usual “H” pattern down one side, slid the knife along the bones I could feel with the knife and opened them up on one side to stuff, much like I have always done flounder.  I had a half package of crawfish tail meat in my freezer, but no shrimp, so crawfish it must be for the stuffing.  The final dinner was VERY tasty.  My husband said this was so good, to be SURE and post it for my readers!  We both found whole tilapia to be ever so much better than the frozen tilapia filets I can usually get here in Central Texas.  So I hope Sam’s continues to carry this product. For this recipe to be suitable for Atkins Induction, you will need to substitute a flax-based bread like the One Minute Muffine in the stuffing.  This recipe is acceptable for Keto diets and if a Paleo-Primal bread is used (or it is omitted) this is also suitable for those lifestyles.  A  quick glance at the nutritional info will sway you to include fish and crawfish into your diets much more often than most of us do.  A very healthy meal, this one!

INGREDIENTS:

2   approx 3/4 lb. tilapia, cleaned and scaled  (yields about 7-8 oz. per fish after head, tail and bones are removed)

3 T. total, unsalted butter

5″ stalk of celery, chopped

2 oz. red bell pepper, chopped

1 oz. onion, chopped

Dash salt

¼ tsp. my Seafood Spice blend

Dash black pepper

2 slices my Gluten-Free Focaccia Bread, crumbled

6 oz. crawfish tail meat, shelled (I used frozen, already cooked)

DIRECTIONS:  Make a knife cut down the center of the fish’s side until the knife hits resistance (likely the backbone).  Next make a top and bottom crossbar cut to form an “H”.  Now, doing one side at a time, slide the knife down the left side gently, resting it on the bones as you go and free the flesh from the bones as best you can. Then slide the knife in a similar manner down the right side.  It doesn’t have to be perfect, so if this is your first time, messing it up isn’t a catastrophe.  🙂  Lay the two flaps of loosened flesh back out of the way (like opening an outdoor cellar door) to form a nice little cavity inside to fill with stuffing. Lay the fish on a silicone or parchment covered pan or a well-greased one (I used a silicone sheet).  Set the pan of fish aside while you make the stuffing.

Preheat the oven to 350º.  Melt 2 T. of the butter in a skillet.  Add the Louisiana Cajun “Trinity” (celery, bell pepper and onion :)) and saute until tender.  Add the salt, black pepper and Seafood Spice blend.  Stir well to blend the ingredients.  Add the crawfish tail meat and saute a minute or so until done (if not already cooked).  Remove from heat and add the breadcrumbs.  Stir well.

Using a medium spoon, fill each fish with half the stuffing.  You will likely have to press it down firmly for it all to stay in the cavity you formed.  Fold the flesh back up over the stuffing as best you can and press again.  Place the last tablespoon of butter in the pan between the fish and pop into the 350º oven. When the butter has melted, pull out the pan and baste the outside of the fish with it and put back into oven.  Bake for about 20-25 minutes or until flesh appears opaque and flaky (not raw).  I have a super long blade spatula for lifting fish off pans, but if you do not, I recommend using two small ones to lift the fish out onto your serving platter or dinner plates.  I served mine with a lovely green salad.  I hope you enjoy this recipe as much as we did.  We haven’t had whole, stuffed fish in a very long time and we both had forgotten how much we like it.

NUTRITIONAL INFO:   Makes two individual stuffed fish, each contains:

575 calories

33 g  fat

6.5 g  carbs, 2.4 g fiber, 4.1 g  NET CARBS

65 g  protein

646 mg sodium

 

Crawfish-Clam Chowder

Click to enlarge

Crawfish-Clam Chowder

I made a lovely seafood chowder today with a handful of crawfish I had leftover in the fridge, and a large can of baby clams.  Using my last zucchini in the house for the “potatoes” in my chowder, the marriage of flavors in this soup was meant to be.  It came out VERY tasty and its extremely nutritious. Just get a load of the macro stats below!  That is NOT a mistake on the B12.  Clams are just so good for you.  My hubby was not home today, so there is enough leftover for us to have for lunch tomorrow when he gets home.  He’s going to really like this one!  This is suitable for all phases of Atkins and Keto diets.  It is not suitable for Paleo but Primal folks who eat a little dairy once in awhile can enjoy this.

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

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

INGREDIENTS: 

2 T. unsalted butter

10 oz. zucchini, diced

1 oz. onion, sliced

4 oz. crawfish tails

1 10.5-oz can of whole baby clams with their clam juice

¼ tsp. my Seafood Spice Blend

Dash each garlic powder and black pepper

¼ c. heavy cream

2 c. homemade seafood stock (I always boil my shrimp shells for mine and freeze)

1  4-oz can mushrooms, drained

½ c. shredded Cheddar cheese

3″ green onion, minced fine (for garnish)

DIRECTIONS:  Melt butter in medium soup pot.  Saute onion until it begins to soften.  Add zucchini and saute until just tender-crisp. Add spices, cream, crawfish and clams with their juice, the seafood stock (you can use chicken stock if you do not have any), mushrooms and Cheddar cheese.  Lower heat to medium and allow the cheese to melt, stirring often to prevent it from burning on the bottom of the pan. Cheddar does not melt easily in liquid.  Allow cream to thicken up a few minutes or you can thicken (if desired) with your favorite thickener.  Serve piping hot with a sprinkle of green onion on top for garnish.

NUTRITIONAL INFO:  Makes four 1-cup servings.  Each contains:

285 calories

17.3 g  fat

11.35 g  carbs, 2.42 g  fiber, 8.93 g  NET CARBS (clams are a bit carb-y)

22 g protein

350 mg sodium

Caribbean Shellfish on Zoodles

Click to enlarge (shown made with crawfish)

Click to enlarge (shown made with crawfish)

This delightful dish was a very pleasant surprise. DELICIOUS!  And check out the amazing nutritional stats below!  Extremely healthy food, this one is!  It uses my Puerto Rican Sofrito Sauce in yet another wonderful combination of flavors and is served on a bed of zucchini noodles, known as “zoodles” in the low-carb world.  It can be served on regular pasta for your non-low-carb guests.  The dish can also be made with shrimp or lobster.   If you are not still in the Atkins Induction Phase, the addition of 1/4 c. white wine to the seafood mixture would be divine, otherwise use the stock as noted below.  As written, this recipe is suitable for Atkins Induction and most other Ketogenic  diets.  If the cheeses are omitted it would be suitable for Primal and Paleo as well.

INGREDIENTS:

4 T. unsalted butter

1 oz. onion, sliced

2 oz. red bell pepper, sliced

½ c. parsley, chopped

¼ c. my Sofrito sauce: https://buttoni.wordpress.com/2013/05/21/sofrito/

1 T. Parmesan cheese, grated

12 oz. crawfish tails (or shrimp, or lobster chunks or any combination of them)

¼ c. homemade seafood stock, chicken stock or white wine (no wine if still in Atkins Induction)

1/4 tsp. salt

Dash each black pepper and cayenne pepper

1  4-oz. can of mushrooms (with their liquid)

4 T. heavy cream

Dash of your preferred thickener (if you feel it is needed, I did.)

¼ c. Monterrey Jack or other cheese (for garnish)

16 oz. zucchini, washed and julienned into long “noodle” threads

DIRECTIONS:  Melt the butter in a skillet.  Add the onion and red bell pepper and saute over high heat until the vegetables are tender.   Lower heat to medium, add the parsley, Sofrito, shellfish and stock or wine.  Add mushrooms, salt and peppers to season.  Turn heat to lowest setting, add the cream and Parmesan cheese.  Let simmer about 5 minutes, stirring several times to uniformly mix the sauce with the shellfish.  this will allow the cream to reduce and thicken the sauce just a bit.  If you want it thicker, use your favorite thickener to reach the desired thickness.  Lower heat to lowest setting while you prepare the zoodles.

Julienne the zucchini into noodle-like strips with either a hand-held julienne peeler (what I use) or if you own one, a spiral slicing machine like a Spirooli.  In a non-stick skillet over medium heat, heat 1 tsp. olive oil.  Saute and stir the zucchini noodles continuously in the heated oil just until they are softened and translucent.  Spoon 1/4 of the sauce over 1/4 of the zoodles for each serving and garnish each serving with 1 T. grated Jack cheese.  I hope you enjoy this dish as much as we did!

NUTRITIONAL INFO:  Makes 4 servings, each contains:

317 calories

24 g  fat

7.25 g  carbs, 2.50 g  fiber, 4.75 g  NET CARBS

20.7 g  protein

525 mg sodium

881 mg potassium

32% RDA Vitamin A, 19% B6, 79% B12, 84% C, 13% E, 9% calcium, 82% copper, 23% iron, 22% magnesium, 39% manganese, 33% niacin, 53% phosphorous, 14% riboflavin, 59% selenium, 11% thiamin, 34% zinc

Fish with Creamy Bacon-Wine Sauce

Click to enlarge

Fish with Creamy Bacon-Wine Sauce

I planned on cooking fish for dinner, Swai filets, to be exact.    Couldn’t decide how to fix them.  My husband voted for my Oven-Fried Fish; I voted for something with a creamy sauce.  We compromised and the resulting dish was delicious!  I basically made a recipe of my Oven-Fried Fish and then I created a simple bacon-onion-wine sauce to serve over it.  Mmmmmm!  It sure was good!  This recipe is suitable once you reach Phase 2 of Atkins, as it has a little white wine in it.  If you omit the wine you could have this dish even during the Induction phase.  Those on a Primal regimen who consume occasional dairy could enjoy this dish.  It is not suitable for Paleo diners.  Be sure to note the nutritional stats below.  This is one healthy dish nutritionally speaking, despite the fact it’s high in calories.   It’s almost all your daily nutritional needs wrapped up in one dish!!

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and 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:

21 oz. mild fish filets (swai, flounder, tilapia, sole or cod)

2 oz. plain pork rinds, crushed

½ tsp. my Seafood Spice Blend

6 T. mayo, preferable homemade mayonnaise

3 oz. heavy cream

1 c. tap water

5 oz. bacon, chopped fine (4 slices)

2 oz. white onion, chopped

½ c. green onion, chopped fine

2 oz. white wine (I used Reisling)

¼ c. parsley, chopped  (optional, add a little of it to the pork-rind fish coating)

Dash each salt and black pepper

1/8-1/4 tsp. xanthan gum or your favorite thickener

DIRECTIONS:  With the first 4 ingredients listed, prepare and bake the Oven-Fried Fish Filets per the instructions for that recipe.  They will take about 20 minutes to bake.  While the fish is baking, prepare your sauce.

In a non-stick skillet, brown the chopped bacon.  Remove the solids to paper toweling to drain. In the 2 T. bacon grease left behind, saute the white onion until tender.  Add the green onion and saute just for a minute or two to slightly soften. Lower heat to medium.  Add the cream, water, white wine and most of the parsley (reserve a little for presentation when plating.  Add about 3/4 of the browned bacon to the sauce (reserving a little for final plating).  Simmer the sauce to allow flavors to blend and the wine to cook off its alcohol a bit. Add salt and pepper to taste.  Dust the xanthan gum (or your preferred thickener) over the surface of the sauce, whisking or stirring it often.  Allow a few minutes for it to “thicken up”.   Turn off heat. When fish is crisped up and done, remove the pan from the oven and using a long spatula, dip the filets onto a serving platter.  Dip the sauce over the fish, leaving the ends of the crispy filets exposed. Sprinkle on the reserved bacon and finally the reserved parsley.  Serve at once with your favorite side dishes or a salad.  I had mine with broiled Parmesan tomatoes  and buttered broccoli.

NUTRITIONAL INFO:  Makes 3 servings, each contains:

791 calories

61 g  fat

5.7 g  carbs, 1.13 g  fiber, 4.57 g  NET CARBS (technically less, as not all the sauce was consumed)

53 g  protein

753 mg sodium

Tuna-Stuffed Baked “Potato”

Click to enlarge

Tuna-Stuffed Baked “Potato”

An interesting twist on “loaded” baked potatoes!  If you’ve never baked turnips in your microwave you simply MUST try it sometime.  Wash and poke with a few holes to prevent them exploding and bake just like baked potatoes (Microwave on HI about 4 minutes per side for large ones). Cut, fork up, butter and you’ll SWEAR you’re eating a baked potato!!!!  They’re wonderful with grilled steaks.

This dish, however, is a meal unto itself, topped off with lots of cheese and tuna.  A little carby, due to the turnip, but you can cut carbs in half just doing this over steamed, buttered cauliflower as well.  It just won’t LOOK like a baked potato like the turnips will.  This dish is best suited for Atkins Phase 2 OWL, provided you can fit the carbs into your daily carb limit.    It is kind of carb-y, but the nutritional values make it well worth those carbs.  Check out the stats below!  It is suitable for Primal but not Paleo unless the cheese is left out. If this recipe appeals to you but you really can’t afford to consume that many carbs at one meal, choose smaller turnips or serve the toppings on 1 c. steamed cauliflower instead.  That will pull down the carbs by quite a bit.  It won’t look the same, but will taste just about the same in the end. 🙂

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

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

INGREDIENTS:

2 large turnips, about 10 oz. each raw (each will yield about 7 oz. edible flesh, as you don’t eat the skins)

1   6.4-oz. pouch water-pack tuna

1¼ c. grated Cheddar cheese

4 T. butter

3 T. finely chopped chives

¼ c. sour cream

1/4 tsp. seasoning of your choice: (I used my Seafood Spice Blend:  https://buttoni.wordpress.com/2009/08/20/my-seafood-spice-blend/ )

Dash salt (omit if you are extremely sodium sensitive)

DIRECTIONS:  Scrub/wash the turnips, trim the stem and tip off.  Stir tuna, 1 c. of the cheese, the seasoning and salt, 2 T. of the chives (reserve 1 T. for final topping) in a bowl and set aside.  Chop chives finely and set aside for now. Microwave prepared turnips about 3-4 minutes on HI, turn over and microwave 3-4 minutes longer on the second side.  They should feel fairly soft when slightly squeezed. Preheat oven to 350º.  Remove and slice in half without cutting the two parts completely apart.  They will sit on the plate nicer if not cut in twain.  Place the halves on medium-sized plates that you plan to serve on.  Fork up the turnip flesh a bit, trying not to tear the skins.  Top each turnip half with 1 T. butter and fork that around a bit so it melts.  Dot each half with 1 T. sour cream.  Next spoon ¼ the tuna-cheese mixture evenly on each turnip half.  Set plates on a baking sheet and pop into preheated 350º oven for about 10 minutes.  Remove and sprinkle the remaining ¼ c. of the cheese and finally the remaining chives on top and pop back into over for 5-10 minutes more until cheese if fully melted.  Serve at once with perhaps a green salad.

NUTRITIONAL INFO:  Makes 2 very filling adult dinner-size servings, each contains:  (Please note, this would make 4 smaller lunch portions). 

665 calories

50 g  fat

18.9 g  carbs, 4.8 g  fiber, 14.1 g  NET CARBS

37.35 g  protein

1332 mg sodium