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Archive for the ‘SIDE DISHES’ Category

 

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Coleslaw

This is the basic coleslaw I’ve been making nearly 50 years now.  And my mother did some 50 or more years before me.  Only think I add is a bit of spice.  This recipe is Induction friendly.  🙂

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 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 10-volume set TODAY for special price discounts! Books are also available individually from Amazon or: http://amongfriends.us/order.php

INGREDIENTS:

½  c. mayonnaise  (preferably homemade)

¼  tsp. salt

1/8 tsp. black pepper

Seasoning of your choice or a dash of my Seafood Spice Blend

1/8 tsp. celery seed (if using celery salt, be sure to reduce salt above)

1/8 tsp. granular Splenda or 1 drop liquid sweetener

1 T. wine vinegar

4 c. cabbage, finely grated or chopped (all green, or add some purple along with a little grated carrot if you like)

DIRECTIONS:  Stir Splenda into mayonnaise in large bowl.  Add all remaining dressing ingredients stirring well to blend.  Add the 4 c. finely grated cabbage and toss to coat all cabbage.  Chill 20-30 minutes before serving.

NUTRITIONAL INFO:  Makes 8 servings, each will be about 2 tablespoons of the dressing.  Each serving has:

100 cals, 11.05g fat, 0.18g carbs, 0.03g fiber, 0.15g NET CARBS, 0.33 g  protein, 77 mg. sodium

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I had one leftover baked chicken breast in the fridge (didn’t even use it all, in fact) and 2 avocados that were at the peak of ripeness calling out to be used today, so I dreamed up this delicious little salad for lunch.  Pretty, isn’t it?  It rings in at just 4.95 grams net carbs (mostly the avocado), is very filling, ever so nutritious for your family, not to even mention it was delicious!

This simple-to-put-together dish can be enjoyed at all levels of Atkins and Keto diets if it fits your daily numbers limits.  This one would be suitable for Primal-Paleo as well.

Our latest volumes are selling fast! What are you waiting for? Volume 8, 9 and 10 are almost exclusively comprised of my recipes! Included are some tasty new creations of my dear friends George Stella and Jennifer Eloff. Special complete set pricing going on right now. Hurry and place your order today for one or more of our cookbooks at https://amongfriends.us/sale.php or at Amazon. After your book(s) arrive, and you’ve had a chance to try a recipe or two, do stop by and leave a review at Amazon here.

INGREDIENTS:

5 leaves romaine lettuce, chopped

1 Roma tomato, diced

1/3-1/2 jalapeno, seeded and chopped fine

2 avocados, skinned and seeded

1/8 tsp. garlic powder

4 oz. cooked chicken meat (more if desired, but adjust numbers below)

4 shakes/dashes of sea salt (1/16 tsp.)

VARIATION:  Instead of chicken, use 4 oz. leftover bits of grilled steak.

NUTRITIONAL INFO:  Makes 2 servings, each contains:

406 cals, 30g fat, 18.45g carbs, 13.5g fiber, 4.95g NET CARBS, 21.4g protein, 497 mg sodium

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This was our lunch today.  I love this recipe in the summertime!  So easy to throw together for lunch without heating up the kitchen.  To clear out the last of some Tahini I had on hand, I added it to the dressing this time and that is the dressing in the picture.  It was good, but since I don’t usually do this, I have calculated the nutritional info below without the tahini.  Despite the small amount of tahini (sesame seeds, not acceptable until OWL) each serving would get, I think you could enjoy this on Induction without doing irreparable damage to your weight loss program When I have a little leftover cooked chicken or steak, I like to add it to the top of this salad to make it a complete meal.  But this salad is delicious without any meat at all!  :).

Our latest volumes are selling fast! What are you waiting for? Volume 8, 9 and 10 are almost exclusively comprised of my recipes! Included are some tasty new creations of my dear friends George Stella and Jennifer Eloff. Special complete set pricing going on right now. Hurry and place your order today for one or more of our cookbooks at https://amongfriends.us/sale.php or at Amazon. After your book(s) arrive, and you’ve had a chance to try a recipe or two, do stop by and leave a review at Amazon here.

INGREDIENTS:

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

1 tsp. minced fresh ginger

6 c. shredded Napa cabbage

1 c. chopped fresh cilantro

1 shredded carrot

½ fresh jalapeno, seeded, sliced in small julienne strips

OPTIONAL:  2 T. peanut butter added to dressing (not calculated in below).  Leftover cooked steak (or chicken as shown above).

DIRECTIONS:  Whisk first 7 ingredients together in a small bowl for the dressing.  Set aside.  Shred/slice napa cabbage and place in large bowl.  Add grated carrot, cilantro and julienned jalapeno.  Toss well and plate servings.  You can alternately so plate directly in layers on each person’s plate if you prefer (what I in the photo above).  If adding any meat, sprinkle in equal amounts on each serving.  Provide dressing in individual small cups for each person to add as they please.

NUTRITIONAL INFO: Makes 4 large servings, each containing approximately:

95 calories, 3.6 g  fat, 2.9 g  protein, 13.5 g  carbs, 5.0 g  fiber, 8.5 g  NET CARBS, 350 mg sodium

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Boy, did I ever come up with a tasty side for out rib-eye steaks last night!  My husband and I BOTH were blown away with how good these were!  Don’t know WHY I have never thought to stuff mushrooms with cauli-mash before.  So glad I tried these and we will be making them often from now on!  Of course, you can use homemade mashed cauliflower, but the Birdseye was so good, and so convenient, why would you?  😉  This side dish is suitable for all stages of Atkins, Keto plans, Paleo and Primal as well.

Our latest volumes of LOW CARBING AMONG FRIENDS cookbooks are calling you. What are you waiting for? Volume 8 and Volume 9 are almost exclusively comprised of my recipes! Included in both editions are a few tasty new creations of my dear friends George Stella and Jennifer Eloff.   Volume 10 is hot off the press with more delectable goodies. Special set pricing going on right now. Hurry and place your order today to take advantage of current discounts on one or more of our cookbooks (best deal is the full set) at https://amongfriends.us/sale.php or at Amazon. After your book(s) arrive, and you’ve had a chance to try a recipe, do stop by and leave a review at Amazon here.

INGREDIENTS:

3  Portobello mushrooms (mine were 3-oz. each)

3 T. olive oil

12 oz. pkg. frozen Mashed Cauliflower (I used Birdseye), Sour Cream & Chive

1 T. unsalted butter

¼ c. green onion, chopped

¼ c. Cheddar Cheese shreds

DIRECTIONS:  Preheat oven to 350º.  Line a pan with parchment (optional).  Using a spoon, scoop the dark gills out of the mushrooms.  With a basting brush, brush both sides of the mushrooms with olive oil.  Set them curved side down on the pan.  Pop them in oven for about 8-9 minutes.

While they are pre-cooking, cook the cauli-mash as instructed on the box.  I microwaved mine.  Remove film from tray and stir in the butter to mix and melt.  Remove mushroom pan from the oven and spoon 1/3 of the mixture into each of the 3 mushrooms.  Top each with 1/3 of the Cheddar cheese shreds.  Finally, sprinkle the green onion evenly on all 3 servings.  Return the mushroom pan to the oven and bake about 10 minutes more or just until cheese is melted.

NUTRITIONAL INFO:   Makes 3 servings, each contains:

297 cals, 22.3g fat, 7.06g carbs, 2.33g fiber, 4.73g NET CARBS, 4.6g. protein, 261 mg sodium

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This recipe came about when I received my first order of  Zeroodle brand Shirataki (Rice Shape) “noodles” with Oat Fiber.  I swear by oat fiber.  It brings so much flour taste to baked goods; to shirataki noodles, it brings an improved opacity and texture.  Plus this type of shirataki does not have any of the off-putting rubber band smelling packaging water! The water these come in is odorless.  That’s a triple win in my book!  I like these MUCH better than tofu shirataki noodles, heretofore my favorite low-carb noodle substitute.  When cooked up with the right ingredients, these seem very similar to a classic risotto or rice pilaf/cous-cous dish.

My recipe’s inspiration was Barbo’s recipe for Mushroom Miracle Risotto posted recently on Low Carb Neighborhood forums.  Her recipe is more of a classic Italian risotto with cream and Parmesan cheese for richness.  Mine is more of a typical rice pilaf with a secret spice ingredient, as I wanted it to serve this alongside a delicious grilled Steelhead trout we did tonight. I can see this “risotto” being a great side for wild game or fowl.  I will be trying that application real soon!

I introduced hemp hearts to my pilaf for a slightly nuttier taste and some parsley, as I love it in such things.  I also threw in a bit of my Seafood Spice Blend so it would compliment the grilled fish we had tonight.   Man, was this mélange ever tasty!!  Even my picky husband, who doesn’t like shirataki noodles at all, loved this pilaf with the grilled fish!  He gave me the green light to fix this again any old time!

Our latest three volumes of LOW CARBING AMONG FRIENDS cookbooks are calling you. Volume 8 and Volume 9 are almost exclusively comprised of my recipes! Included in both editions are a few tasty new creations of my dear friends George Stella and Jennifer Eloff.   Volume 10 is hot off the press with more delectable goodies. Special prices going on right now as all proceeds are going to help team leader Jen pay off some big medical bills resulting from cancer surgery. Hurry and place your order today for one or more of our cookbooks at https://amongfriends.us/sale.php or at Amazon. After your book(s) arrive, and you’ve had an opportunity to try a recipe, do stop by and leave a review at Amazon here.

INGREDIENTS:

2 T. unsalted butter

5 large mushrooms, chopped coarsely

½ c. green onion, chopped

2 T. parsley, chopped

½-1 clove garlic

1/8-¼ tsp. my Seafood Spice Blend

¼ tsp. sea salt

¼ tsp. coarse black pepper

¼ c. + 2 T. hemp hearts

14.11 oz. pkg. Zeroodle brand Shirataki Rice Shape with Oat Fiber

DIRECTIONS:  Pour shirataki rice into strainer and rinse with cold water.  Set aside.  In a medium skillet, melt the butter over medium high heat and saute chopped mushrooms, green onion, garlic and parsley.  Add salt, pepper and Seafood Spice Blend (linked above).  Saute 2-3 minutes. Now add in the drained shirataki rice and the hemp hearts.  Stir-fry a couple more minutes and serve at once.   Doesn’t get any easier!

NUTRITIONAL INFO:  Makes 4 servings, each contains:

51 cals, 12.4g fat, 7.82g carbs, 6.22g fiber, 1.6g NET CARBS, 8.3g protein, 156 mg sodium

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Spaghetti Squash Parmesan Bake

This side dish is simply delicious, considering how little is in it and how easy it is to make!  The bacon and onion really just seem to GO together!  If you don’t overcook the squash and are careful when removing the threads, you can serve this right in the squash shell for its own “bowl”.  I love to do this when we have company.  One reader suggests roasting the squash traditionally in the oven for added flavor if you have the time.  this has been one of the most popular recipes on my blog, garnering over a million fans now.  Thought I’d re-post it this week and I’m planning on making it tomorrow night.  This is suitable for all phases of Atkins and other 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.  You can order your 5-volume set TODAY! (also available individually) from Amazon or get special sale pricing at our direct order site: http://amongfriends.us/order.php

INGREDIENTS:

½ large spaghetti squash (yields about 4-5 c. cooked threads)

4 slices bacon, chopped fine

3 oz. chopped onion

1/3 c. grated Parmesan cheese

Dash salt

¼ tsp. pepper

DIRECTIONS:  Cut a large spaghetti squash in half.  Remove seeds with a spoon and discard them. Place one half of the squash face down in glass baking dish, reserving the second half for some other use.  Surround with with ½” water and microwave 13-15 minutes.  Drain off water, invert, remove/discard seeds (or feed to the birds in your yard 🙂 ) and fork out the threads into the same dish.  If you prefer to roast your squash:  after you cut and seed the squash, add 2 cups water (1/2 inch deep) to a ceramic casserole dish; add squash face up and place in a 375 degree F oven for 45 minutes.  Then cover for 10 minutes with foil.  Fork out the threads onto a plate. Meanwhile, in a non-stick skillet, brown bacon bits and onion until bacon is done and onion is tender.   Sprinkle salt, pepper and Parmesan on top of squash.  Then spoon into the empty squash shell.  Spread onion/bacon mixture evenly on top.  Microwave 5 minutes on high, or bake in oven at 350º for 20 more minutes.

NUTRITIONAL INFORMATION: Makes 4 servings each containing:

107 calories, 6.7 g  fat, 4.8 g  carbs, .8 g  fiber, 4.0 g  NET CARBS, 7.1 g  protein, 429 mg sodium

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Ranch Buttermilk Dressing

Ranch Buttermilk Dressing

Ranch Dip for Veggie Tray

Ranch Dip for Veggie Trays

I finally came up with a low-carb version of Ranch® Dressing for my husband, who just loves it on salads.  I think my version tastes better than what is sold in the bottle (which I actually don’t like).  No unhealthy ingredients in mine, either.

I’m not too fond of dill, so I tend to reduce it in most recipes.  But my husband LOVES dill and likes more in recipes, thus the range of dill shown in the Ranch® Powder recipe linked below.  I basically used equal amounts of the herbs I selected except the dill and thyme.  A tablespoon of thyme would have been waaaaay too much!   This dressing is super yummy!  Try it and see if you don’t agree it’s even better than the famous bottled stuff!  As you well know, this also makes an excellent dip for raw vegetable party trays.  All you have to do for the dip is increase the sour cream to make it thicker.  You’ll have to recalculate carbs to add in the extra sour cream.  This recipe is suitable for all phases of Atkins and Keto diets.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented cooks for several years now to bring you a wealth of delicious recipes you are going to want to try.  Many of my recipes are also in these cookbooks! Order your 10-volume set TODAY! There is special pricing on for a limited time!  You can always purchase volumes individually, too, from Amazon or for the best deals, order here: http://amongfriends.us/order.php

INGREDIENTS:

1 c. homemade mayonnaise

3/4 c. sour cream (add ¼ c. more if using as a veggie dip)

¼ c. buttermilk (only 2 T. if using as a veggie dip)

1 T. my Ranch Dressing Powder Blend

2 tsp. red wine vinegar

1/8 tsp. salt

OPTIONAL:  1/8 tsp. glucomannan powder if you like a thicker dressing

DIRECTIONS:  Measure the first 3 ingredients into a medium bowl.  Whisk well to blend to a smooth mixture.  Add my Ranch Dressing Powder Blend, vinegar and salt and whisk a couple minutes until the herb mixture is thoroughly blended in.  If using the glucomannan thickener, whisk it in last.  Transfer to a saved empty plastic dressing bottle (I always keep and wash them for homemade dressings) if you have one, or a lidded jar.  Close tightly and chill.  Serve on crisp green salads or as a dip for raw veggies.

NUTRITIONAL INFO:   Makes two cups or eight ¼ c. servings, each contains:

251 calories, 26.8 g  fat, 1.81 g carbs, 0.1 g  fiber, 1.71 g  NET CARBS, 1.72 g  protein, 66 mg sodium

 

 

 

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