Broccoli Croquettes

broccoli-croquettes

My mother used to make these when I was growing up, but the original recipe had mashed potatoes in it.  I suppose you could sub mashed cauliflower or turnip, but I don’t think that’s necessary really. Mom also coated hers in lots of bread crumbs and deep fried them like one does Chicken Kiev.  A lot of trouble done that way in my opinion, and they are inclined to fall apart cooked in deep grease.  Now, when I do these, I dispense with the crumb coating and shallow fry mine in a skillet.  Just as good in my opinion and much, much easier.  Induction friendly recipe if you use an Induction bread.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try.  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:

6 oz. frozen chopped broccoli, cooked according to package and drained

2 oz. finely chopped onion

2 T. olive oil

Dash each salt and pepper

2 beaten eggs

¼ slice low carb bread or ½ low carb biscuit (or 1 T. golden flax meal)

DIRECTIONS: Cook broccoli in water per package directions until just tender.  Drain and pour into bowl.  Saute onion in non-stick skillet and 1 T. of the oil.  When tender, add onion to broccoli in the bowl.  Stir in all remaining ingredients and mix well.  Heat remaining tablespoon of oil in skillet.  Spoon broccoli into hand and attempt to form croquette (will be loose).    Gently set each of the 6 croquettes onto hot skillet and press slightly with spatula to a size of about 1/2″ thick x 2.5″ diameter.  Do not disturb patties as they brown.  When first side is set/browned, gently flip over with spatula and brown on second side.  Serve at once.

NUTRITIONAL INFO: Makes 7 croquettes, each containing:

86.17 calories, 7.0 g  fat, 2.6 g  carbs,  1.37 g  fiber, 1.23 NET CARBS, 4.23 g  protein, 69 mg sodium

Eggplant Parmigiana “Pizza”

Eggplant Crust Pepperoni Pizza

This tastes more like Eggplant Parmigiana than a pizza to me, but one never knows when one starts out creating.  I LOVE how the eggplant crust came together.  Just as crunchy as classically prepared Parmigiana.  Couldn’t even taste the pepperoni though.  Won’t bother or will put more next time.  What I do know is this was extremely filling and truly DELICIOUS!  I’m going to make Eggplant Parmigiana (this minus the pepperoni) more often from now on.  Pork rinds are just wonderful as a stand-in for breadcrumbs in Italian cooking.  If you keep some of the Lucini sauce in your freezer, it can be defrosted quickly int he microwave for such recipes.  Makes prep time a cinch!  This recipe is suitable for all phases of Atkins, Keto diets and Primal Blueprint.

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

VARIATION:  Increase recipe, omit the pepperoni and make a full casserole pan full of these slices for classic Eggplant Parmigiana. 🙂

INGREDIENTS:

2   slices eggplant, unpeeled, about 3/8″ thick

1½ T. homemade mayonnaise

1½ oz. pork rinds (2 handfuls) crushed

Dash your favorite seasoning blend

Dash Italian spice blend (or oregano)

1½ oz. shredded mozzarella (about 5 Tbsp.)

4 T. spaghetti sauce (I use Lucini brand I buy at Walmart)

½ oz. green bell pepper, sliced extremely thin

5 slices pepperoni, chopped a bit

2 T. Parmesan, grated

DIRECTIONS:   Preheat oven to 450º.  Line baking sheet with parchment.

Slice off eggplant slices and brush both sides with mayo.  Crush pork rinds and stir in spices. Sprinkle them onto both surfaces with pork rind crumbs, coating well.  Place slices onto parchment lined pan and bake at 450º for about 15 minutes.  No need to turn during baking.  Remove from oven and lower to 350º.

Sprinkle each slice with 2 T. mozzarella cheese.  Dot each with 2 T. sauce.  Place bits of green pepper next.  Evenly space the pepperoni bits.  Sprinkle each with Parmesan cheese and the remaining 1T. mozzarella.  Bake at 350º for 5-10 minutes to melt the cheese.  Serve and ENJOY!

NUTRITIONAL INFO:   Makes 2 slices, each contains:

310 calories, 23.1 g fat, 7.0 g carbs, 3.1 g fiber, 3.9 g NET CARBS, 18.9 g protein, 700 mg sodium

Baked Italian Eggplant Stacks

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Baked Italian Eggplant Stacks

This tasty dish is incredibly easy to make!  It’s just a matter of layering the ingredients in a pan.  The really hard part is being patient while it bakes, because it smells so darn good while it’s cooking!  It takes some time for the eggplant to get tender, but it is well worth the wait.  It went very nicely with a seared pork chop and small Italian salad.  This dish is Atkins Induction friendly and Paleo-Primal friendly as well if you eat the occasional cheese.  Of course, you can add browned ground beef to this dish for a complete meal.

This recipe appears in Vol. 5 of Jennifer Eloff’s Low Carbing Among Friends cookbooks.  Be sure you add this series to your cookbook collection as it contains some of the tastiest recipes from George Stella and other very talented low-carb cooks. You can order your set (or purchase them individually) from Amazon or here:  http://amongfriends.us/.

INGREDIENTS:

1 T. olive oil

16 oz. eggplant, sliced 3/16″ thick or less

3 large Roma tomatoes, sliced thin

1 c. grated mozzarella cheese

1/3 c. shredded Parmesan cheese

4 oz. ricotta cheese

1 tsp. oregano (or Italian Seasoning blend of your choice)

½ c. low-carb sugar-free spaghetti sauce (I use homemade, Belo vita or Lucini Italia Tomato Basil)

DIRECTIONS:  Preheat oven to 350º.  Grease well a ceramic quiche or pie plate with the olive oil.  Slice eggplant and tomatoes.  I found I had enough eggplant and tomatoes for 3 layers in my pan.  Begin with a layer of eggplant on the bottom of the quiche dish.  Top with a layer of tomato slices.  Next sprinkle with 1/3 of the oregano/Italian seasoning.  Next sprinkle 1/3 of the Mozzarella and 1/3 of the Parmesan evenly on top.  Dot surface with 1/3 of the ricotta.  Repeat the layers two more times.  Spoon the spaghetti sauce evenly over the top, spreading it with the back of your spoon.  Pop into preheated 350º oven for about 1 hour 15 minutes.  Check at 1 hour with a fork.  The tomatoes and eggplant will produce a great deal of moisture during the first half of cooking (this is to be expected), but all of it will evaporate by the time the eggplant is tender.  If the fork goes into the eggplant easily, the dish is done.  If not, cook it another 15-20 minutes.

NUTRITIONAL INFO:   Makes 6 servings, each contains:

157.2 calories, 10.2 g  fat, 7.65 g  carbs,  2.78 g  fiber, 4.87 g  NET CARBS, 9.8 g  protein, 274 mg sodium

Baked Sweet Potato Halves

Mom's Favorite

My Mom just loved baked sweet potatoes with nothing but butter on them.  Me, I like to dress them up with a hint of cinnamon and a hint of brown sugar.  So I have blended her favorite way to cook them along with mine for this creation.  This method of preparation is effortless, fast and you can make a lot of them for a crowd at one time using a larger baking pan!   I just love to have any leftover halves for breakfast the next day, dotted with more butter and cinnamon.🙂

Now sweet potatoes aren’t something a low-carber should be eating daily, mind you, but for the Holiday table, I will spring for these tasty treat!  They are so nutritious and have a fiber deduction on the carb count as well, something white potatoes can’t really boast about.  These are not suitable until you are in Pre-Maintenance or have reached goal weight.  Added note:  these are wonderful with baked fish, pork or BBQ beef.

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

INGREDIENTS:  

1    medium 6-oz sweet potato, washed

2 T. melted butter

1/8-¼ tsp. cinnamon (I use Vietnamese cinnamon from Penzey’s)

OPTIONAL:  few drops maple extract stirred into the melted butter for brown sugar flavor

DIRECTIONS:  Wash potato and cut tips off each end.  Cut in half lengthwise.  Turn oven on to 400º.  Melt the butter in pan as the oven preheats, right in your metal baking pan. Remove pan from oven and stir in the cinnamon and maple extract, if using.   Now rub the cut side of the potato in the cinnamon-y butter.  With cut side of the potatoes still down, place pan back in oven and bake at 400º for about 30 minutes (longer for larger potatoes).  When a knife tip can be inserted easily, they are done.  Remove, serve and enjoy!

NUTRITIONAL INFO:  Makes 2 servings, each contains:

175 calories, 11.5 g  fat, 17.35 g carbs, 2.7 g fiber, 14.6 g  NET CARBS, 1.54 g  protein, 48 mg sodium

Curried Fruit and Sweet Potatoes

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I’ll just say right up front that this Holiday recipe is probably the highest carb recipe on my website.  Now that I have that unpleasant admission out of the way.  But during the holidays, I’m willing to scrimp on carbs elsewhere so that I can enjoy a dish my entire family associates it with the holiday feasts.  This dish was a favorite of my Dad’s and continues to be a hit with guests whenever I serve it.  Ways you can lower carbs a bit here:  ditch the maraschino cherries and use fresh; ditch the sweet potatoes and use chunks of fresh pumpkin.

This side is a lovely complement to roast turkey, baked chicken, roast duck, goose and other game meats as well.  I usually use Sharwood’s or Sri Lankan curry powder, but any brand will do here.  If you’ve never had curried fruit, I’m certain you’re in for a treat with this. This is not suitable until the “higher-carb fruits” rung of the Atkins OWL carb re-introduction ladder or when you have reached the Pre-Maintenance or Maintenance phase of the plan.

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:

2 T. unsalted butter, melted

1 T. curry powder

Sweetener of choice to equal 1/4 c. sugar

½ tsp. maple extract

1 T. erythritol (or 1 packet stevia)

6 pear halves, natural juice pack, drained & cut in half

4 slices pineapple, natural juice pack, drained and cut into thirds

6 oz. nectarine or peach, sliced (I don’t peel)

10 maraschino cherries (or fresh, pitted)

5 oz. sweet potato, peeled (or fresh, cooked pumpkin chunks)

DIRECTIONS:  Preheat oven to 350º.  Peel sweet potatoes, cut into medium-size chunks and boil in sauce pan for 4-5 minutes only. You just want to half cook them.  Alternately you can use fresh pumpkin chunks instead to lower carbs.  Drain and set aside.  While they are boiling, melt butter in baking dish in oven.  Remove and stir in extract, curry powder and sweeteners. Slice nectarine into the butter/curry mixture.  Add pear quarters and pineapple pieces.  Add whatever cherries you’re using next (pit them if using fresh).  Last add the partially cooked sweet potatoes.  Toss gently with a large serving spoon so as to get some of the seasoned butter to coat each piece.  Pop into a 350º oven and bake for around 35-45 minutes, tossing the fruit in the sauce once during baking.  Serve hot with your favorite roast fowl or game.  Leftovers reheat nicely (I dot with more butter when re-heating).  You’ll be glad to know this dish is one of those that taste even better the second time around!

NUTRITIONAL INFO:   Makes 6 servings, each contains:

124.8 calories, 4.15 g  fat, 22.32 g carbs, 3.23 g  fiber, 19.09 g  NET CARBS, 1.13 g  protein, 16 mg sodium

Judy’s Parmesan Baked Yellow Squash

Judy's Parmesan Baked Yellow SquashI just love yellow summer squash (the slim, soft-skinned variety) and have cooked it a ton of different ways over the years.  But honestly, this recipe is by far the best way I’ve ever eaten it.   It’s so good, I make it often during the Holiday Season!  It goes so nicely with turkey and dressing in my opinion.  This is a recipe of a friend I used to work with years ago.  Parmesan is not usually the cheese people put on yellow squash dishes, but I’m here to tell ya this is an OUTSTANDING flavor combination.  And the sweet caramelized onions just bring so much to the combo.  I just use the Parmesan in the green canister we all are familiar with, as a rule, for this dish.  But you can use whole, grated Parmesan if you prefer. This recipe is OK for all phases of Atkins, Keto and Primal Blueprint programs.

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

INGREDIENTS:

6 yellow summer squash (medium, about 6″ long)

6 oz. yellow onion

1 Flax Sandwich Bun, crumbled (or other low-carb biscuit or bread)

1/2 c. grated Parmesan cheese

Dash of Salt and Pepper

3 T. butter

DIRECTIONS:  Slice onion into thin slivers and saute in butter in no-stick skillet.  Cook until they begin to brown, as the caramelizing is essential to the flavor of this dish.  Turn off heat and let them cool.

Now grease a 9×13 glass casserole pan with butter.  Slice the squash laterally/lengthwise into 1/4″ slices (or thinner if you want to speed this dish up a bit).  This goes together in lasagna-type layers.  First sprinkle 1-2 T.of the flax bun crumbs on the bottom of the pan.  These will soak up moisture that bleeds out of the squash during cooking.  Now place a single layer of squash slices in the pan.  Jimmie them around, switching ends of slices so the pan is pretty much filled without gaps.  Top with 1/4 of the browned onions.  Next sprinkle 1-2 T. Parmesan cheese.  Repeat these steps until all ingredients are used, ending with onion on top.   Cover pan tightly with foil and bake 30-40 minutes at 350 º.  Uncover, add 2-3 T. water if there is no moisture left in the bottom of the pan.  Bake another 20-30 minutes (uncovered) or until squash feels tender when knife is stuck into it and onions on the top are toasty brown.  Toast top in broiler if need be.  You want the top layer of onion to be attractively toasted. This dish is a big hit every time I make it and it goes nicely with your holiday turkey dinners.

NUTRITIONAL INFO: Makes 6 servings, each containing:

150 calories, 10.35 g  fat, 9.88 g  carbs, 3.0 g  fiber, 6.88 NET CARBS, 7.2 g  protein, 26 g sodium

Scalloped Zucchini

Scalloped ZucchiniThis cheesy, delicious zucchini will make a wonderful Holiday side dish.  It is so rich and tasty!  My husband dipped up seconds and he rarely does that with vegetables!  This was delicious with baked chicken or would be delicious with grilled steaks or pork chops!  Although I used my Joyce Chen Spiralizer to make zucchini ribbons, you could use another blade for “zoodles“, or just thinly sliced zucchini if you prefer.  This recipe is suitable for Atkins Induction, Keto diets and Primal Blueprint occasionally.

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

INGREDIENTS:

12 oz. zucchini, cut into ribbons or zoodles

½ T. minced dehydrated onion, toasted

1½ oz. red bell pepper, chopped

½ c. sour cream

3 oz. cream cheese

¼-½ cube beef bouillon (or granules), or 1/8 tsp. Better Bouillon Beef Soup Base

Dash coarse black pepper

2 oz. (½ c.) shredded mozzarella cheese

VARIATION:  1)   Add already cooked chicken meat, ground pork or ground beef for a meal!  2) Use finely chopped cabbage lightly sauteed in bacon grease a few minutes in place of the zucchini before constructing the dish.  Yummy and doesn’t taste like cabbage at all, so a great idea for those reticent kiddoes and hubbies (like mine) that don’t like cabbage.

DIRECTIONS:  Preheat oven to 350º.  Lightly oil a ceramic baking dish and set aside.  Place the minced onion in a baking pan and toast in the oven until lightly browned, about 5 minutes. Using your spiralizing tool, cut zucchini into ribbons, zoodles or slice very thin with a knife.  Place in large mixing bowl.  Soften cream cheese in microwave in a small bowl.  Add sour cream to the cream cheese and blend the two along with the beef bouillon base and black pepper.  Add the chopped red pepper and stir well to coat the ribbons with the liquid mixture.  Spoon half the mixture into the baking dish and top with half the mozzarella cheese.  Spoon the remaining mixture on top and spread the remaining mozzarella on top. Cover with foil and bake 20 minutes.  Remove foil and bake 15-20 minutes longer uncovered or until bubbly and beginning to lightly brown on top.  Serve while hot.

NUTRITIONAL INFO:   Makes 5 servings, each contains:

169.4 calories, 14.24 g fat, 6.04 g carbs, 1.50 g fiber, 4.54 g NET CARBS, 5.36 g protein and 205 mg sodium

Smokey Gouda Brussels Sprouts

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I created this tasty veggie dish for people like me, quite frankly, who are NOT very fond of this vegetable.  And I succeeded!  I loved this smokey, cheesy rendition of this nutritious vegetable!  And I just don’t say that very often about Brussels sprouts.  We both thorougly enjoyed this and will be making it again.  A lovely side dish for your Holiday table, for sure!  This veggie dish is suitable for all phases of Atkins, Keto diets and Primal Blueprint as well.

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

INGREDIENTS:

14 oz. frozen Brussels sprouts

4 slices coarsely chopped bacon

2 oz. yellow onion, chopped

4 oz. smoked Gouda cheese, shredded/grated

DIRECTIONS:  Boil Brussels sprouts for 3 minutes.  Cut them in halves or smaller if you prefer.  In skillet, brown bacon.  Add chopped onion and saute together until onion caramelized.  Toss in the Brussels sprouts and stir, cooking for just a few minutes.  Transfer to baking dish if you prefer.  Top with grated cheese and bake at 350º for 15-20 minutes.  I’ve also done this dish without the bacon:

NUTRITIONAL INFO:   Serves 4, each serving contains:

322 calories,  13.2 g  fat, 9.68 g  carbs. 3.9 g  fiber, 5.78 NET CARBS, 25.38 g  protein, 508 mg sodium

Eggplant-Sausage Stuffing

Eggplant-Sausage Stuffing

Since Thanksgiving is just around the corner, I thought I’d share one of my more unusual stuffing recipes with my readers.  The addition of eggplant, which serves as some of the “bread” here, really makes stuffing moist, but it does add a few carbs.  This recipe never fails me and for those not a big fan of eggplant, this seriously doesn’t taste like there is eggplant in it.

Hubs asked for asparagus but I didn’t have fresh asparagus on hand.  Luckily I found 1 can of spears in the back of the pantry I didn’t even know I had. Apparently HE bought them!  He actually prefers canned asparagus!  Not me, but hey, we all have our quirks. That one is his.  This stuffing would also be delightful to stuff pork chops with, or to serve alongside a lovely pork roast! This recipe is not suitable for Atkins Induction because of the almonds in the bread.  If still on Atkins Induction, use four OMM’s (one minute flax muffins) to make this recipe Induction compliant.  Be sure to recalculate the carbs if you make that change.  This stuffing freezes well. 🙂

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented 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 c. butter, unsalted (1 stick)

6 oz. onion, chopped

8 oz. celery, chopped  (preferable with leaves if you have center stalks)

9 oz. eggplant, peeled & diced to ½-5/8″

½ c. chopped parsley

3 tsp. homemade poultry seasoning (or whatever kind you have on hand)

¼ tsp. coarse ground black pepper

3 oz. pork sausage  (more if you like)

7 slices of my Gluten-Free Focaccia

2 eggs, beaten

1-1½ c. homemade chicken broth

DIRECTIONS:  Bake the focaccia bread by that recipe’s directions. Preheat oven to 350º.  Liberally butter a baking dish, preferably non-stick if possible, as stuffing is inclined to really stick to its pan. Set aside for now.

Melt the stick of butter in a large non-stick wok or skillet.  Add onion and celery and saute on high heat until half tender and onions are beginning to caramelize.   Add the cubed eggplant and continue to saute until it, too, is half tender.  Break up the sausage into the mix and continue stirring until it is browned and eggplant is getting quite tender now.  Add parsley, seasonings and stir well. Remove from heat.  Break up the bread coarsely into the pan on top of the vegetable-sausage mixture.  Beat in the 2 eggs and add 1 cup of the broth.  You want this mixture quite wet, about like oatmeal. Only add the other ½ c. broth if needed to make the mixture quite wet.    Spoon into your greased baking dish and pop into 350º oven to bake for about 30-35 minutes and nicely browned on top.

NUTRITIONAL INFO:    Makes eight (approx. ½ c.) servings, each contains:

314 calories, 25.8 g  fat, 7.63 g  carbs, 3.32 g  fiber, 4.31 g  NET CARBS, 14.6 g  protein, 32 mg sodium

Mashed Cauliflower

mashed-cauliflowerI can’t believe I have been managing this blog since mid-2009 and I have never posted my Mashed Cauliflower recipe!  Since I often make these for either Thanksgiving or Christmas dinner, I thought they would make a nice addition to my Holiday posts this week.  I only recently discovered a way to really firm up this ever-popular dish with low-carbers.  That secret ingredient is glucomannan powder, derived from the konjac tuber.  Although a bit pricey, a bag of this stuff will last you a year (or longer!), as you use such tiny amounts in cakes, cookies and puddings for thickening or texture enhancing of your baked goods.  In this recipe, only ¼-½ tsp. is needed to do the job.  Glucomannan is what they make shirataki noodles from if you do not know this factoid.  I purchase mine at Netrition.com.  It’s pure fiber and will do wonders for your mashed cauli if you have problems with moisture bleeding out of the cauliflower after whipping, resulting in a “soupy” batch.

This recipe is suitable for all phases of Atkins and Keto diets.

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

INGREDIENTS:

1 medium head cauliflower

4 T. butter

2 T. cream cheese

1/8-¼ tsp. sea salt

¼-½ tsp. glucomannan powder

VARIATION:   Add 2-4 T. heavy cream for even richer results

DIRECTIONS:   Stem and cut up cauliflower into flowerettes.  Place in 4-qt. saucepan, cover with water and bring to boil.  Lower heat to medium and cook until very tender when poked with a knife or fork.  Drain off water in a colander or sieve.  After water is drained, using the back of a spoon, press the cauliflower against the wall of the colander or sieve to press out even more water until most appears to be released.  Spoon back into the saucepan.

Add the butter cheese and salt and whip with a hand mixer or stick blender until very smooth.  Add ¼ tsp. of the glucomannan and pulse the blender/mixer a few seconds.  If still a pretty loose mixture add the rest of the gluc powder, whipping once again to incorporate it throughout the mixture.  The mixture will continue to firm up a little more more as it sits on your table.  You don’t want to overdo gluc powder, as it will REALLY get stiff if you put too much!  Any leftovers on this dish are fantastic great reheated with a bit of chopped green onion and cheese on top.😉

NUTRITIONAL INFO:   Makes 6 servings, each contains: (not including any heavy cream)

109 calories, 11.36 g fat, 5.26 g carbs, 2.45 g fiber, 2.81 g NET CARBS, 2.35 g protein, 96.33 g sodium

Chipotle-Lime “Sweet Potatoes”

Chipotle-Lime Sweet Potatoes

In keeping with my Holiday Recipe Posts I want to share the best sweet potato recipe I have EVER had.  I  clipped a high-carb recipe out of the Houston Post many years ago, but I have low-carbed it so that I can now have this heavenly dish without breaking my daily carb bank.  I have personally never been very fond of sweet potatoes, unless baked into pies, cakes and muffins.  But ever since finding this recipe, I just love them!  Wouldn’t even consider a Thanksgiving or Christmas celebration without these.  It’s so good, I make this recipe year-round now.

These are certainly NOT your granny’s sweet potatoes!  Chipotle peppers are highly smoked jalapenos and taste nothing like green jalapeno peppers, in my opinion.  They, in combination with the lime zest, add a most unique “smokey twist” to an ever-popular vegetable most commonly seasoned with orange rather than with lime.

My late brother was an Executive Chef at Top of the Mark in San Francisco for a number of years and when I served these to him one Christmas, he just raved on and on!  He went on to serve these often to his own dinner guests and said he always got the same positive reaction.  In substituting freshly baked pumpkin for sweet potatoes, you tremendously lower the carb count per serving without changing the flavor much at all actually.  This time of year, small pie pumpkins are so plentiful, but if you can’t get fresh pumpkin, for whatever reasons, I recommend substituting in butternut squash.   Not quite as good, but fairly close I think.  Whatever you do, DO NOT use acorn squash (which tasted awful in these).  Also, do not use canned pumpkin, which just doesn’t look too good visually or taste the same for some reason.  Been there; done that.  You simply will not end up with the same dish.

I find this dish is particularly tasty with baked, fried or grilled seafood, grilled meat, especially wild game, BBQ, baked ham and of course Christmas or Thanksgiving turkey. The flavor combination here is a real winner!  To make this dish Atkins Induction acceptable, I have substituted 100% fresh cooked pumpkin flesh for the sweet potatoes.  Can hardly tell it isn’t sweet potatoes, other than the color is more golden than orange (why I add red food coloring).  Absolutely DO NOT SUBSTITUTE CANNED PUMPKIN in this recipe or you are going to be extremely disappointed.  Just not the same dish.  Once you reach the starchy veggie rung of OWL and can afford a few more carbs,  I would recommend using just 1½ lb. pumpkin and adding 1 lb. cooked, mashed sweet potato (2 medium) for both flavor, color and a much creamier texture.  You will of course need to adjust nutritional info if you make that change as my numbers are for pumpkin only.

This dish (many savory pumpkin dishes, in fact) does not freeze too well.  As a matter of fact, in my opinion, pumpkin flesh does not freeze well in bulk either, as its water separates out in the bottom of your baking pan upon thawing.  That can really ruin the texture and appearance of some dishes.  More than once has this happened to me and ruined my favorite baked pumpkin dishes when serving to company!  If you freeze cooked, cubed pumpkin, I highly recommend draining awhile in a sieve over the sink before using in recipes.  Even when you do this, I have had it just keep on bleeding out more water after constructing the recipe and baking.  Totally spoils it for me, so I just avoid freezing pumpkin period! Pumpkin baked goods, on the other hand, freeze beautifully.  Go figure!

This recipe appears in Vol. 1 of Jennifer Eloff’s latest cookbook series, LOW CARBING AMONG FRIENDS.   I hope you’ll click the link to their Facebook page and take a look at a sampling of the recipes that await you in this 5-volume set.  Any low-carb cook would be proud to serve the recipes shared by these very talented chefs…..some of the best on the web, including George Stella!  You can order the entire set or individual volumes at Amazon or here:  http://amongfriends.us/order.php

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:

2½ lb. cooked fresh pumpkin

½ c. heavy cream

4 T. butter

¼ tsp. salt

2 T. fresh lime juice

zest of 1 large lime (2 if they are real small)

½ c. sugar equivalent of your favorite sweetener

1 tsp. maple extract (or 2 T. sugar-free maple syrup)

1 tsp. cinnamon

1-2 chipotle peppers (canned, in adobo sauce) seeded, rinsed & chopped

OPTIONAL:  2-3 drops red food coloring to achieve orange color

DIRECTIONS:  Cut off stem and cut a small 4-4½ lb. pie pumpkin in half.  Remove seeds (you can roast them for snacks if you like) and turn cut side down into baking pan.  Fill pan with 1″ water and bake pumpkin at 350º until tender when fork is stuck into it (about 45 minutes).  Remove and cool enough to handle.  Scoop/scrape  the pumpkin flesh out of skin/shell and weigh. Should yield about 2-2½ lb. flesh.  Save (but do not freeze) any overage for some other use or a second batch of these, as you are GOING to want more when your guests have made them disappear.  Whip pumpkin with electric mixer or food processor to get it as smooth as possible.  Add all remaining ingredients except chipotle peppers. For the holidays or very special occasions, I will bake 2 medium sweet potatoes, scoop out flesh, mash and add also for richer flavor, but I don’t do this for everyday consumption as it ups the carbs quite a bit.  I have not included this special occasion change in the numbers below.

These little chipotle peppers (smoked jalapenos) are very HOT, so special handling is recommended.  Either wear plastic gloves (homemade  “sandwich bag gloves” will do) or be sure you wash your hands well after handling.  Take 1 chipotle pepper (about 1½” long) out of the can.  Stem, rinse, remove seeds and ribs with a knife.  Finely mash/chop the pepper almost into a puree on a flat wooden board.  Add in small increments to the pumpkin mixture, tasting as you go to be safe, and stir well.  Let it sit a few minutes and taste again to see if hot enough for your palate.  You don’t want to get this dish too hot, but a little tingle on the tongue is what you’re looking for.  If you want even more smoky taste or a spicier dish, carefully repeat adding ¼ pepper at a time, re-tasting after each addition so you don’t overdo the “heat” level.   TIP:  If you always add hot peppers in stages, tasting as you go, to all your recipes with fully-cooked ingredients, you will never ruin an entire batch getting a dish too hot (I did one time).   Never lose sight of the fact that individual peppers in the same can can vary widely in size and how hot they are, and that not everyone likes things as hot/spicy as you do.  Just sayin’.

Stir well and pour into buttered ceramic/glass baking dish.  Sprinkle with a dash more cinnamon and bake at 350º for 20-30 minutes.

NUTRITIONAL INFO:  Serves 8, each serving contains: (using pumpkin alone, no sweet potato!)

114 calories, 7.6 g  fat, 12.0 g  carbs, 4.0 g  fiber, 8g net carbs, 2.0 g  protein, 121 mg. sodium

Green Bean Casserole

Green Bean Casserole

In keeping with my Holiday Recipe posts, this tasty recipe is my best green bean casserole attempt to date.  My husband even said “This one is your best so far”!   So I make this version exclusively now.

I owe many thanks to Jennifer Eloff for her foundation recipe:  Casserole Topping, to which I made a few additions.  I finally got around to trying it, Jen, and it really does work with cheese and bake mix!  I had visions of it sinking down into the bean mixture during baking, but it didn’t!  I added even more crunch with the addition of a few pork rinds, which I couldn’t even taste in the final casserole. 🙂

I also used her homemade Condensed Cream of Mushroom Soup for this dish, which I adore for so many things.  If you haven’t tried it yet, you simply MUST!    This delicious recipe is not suitable until you have gotten to Atkins Pre-Maintenance or Maintenance because of the grain in the bake mix.  Sub in coconut flour in the mix if you avoid grains.

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.phpDISCLAIMER: 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 c. frozen green beans, regular or French style

½ recipe Jennifer Eloff’s low-carb, homemade Condensed Cream of Mushroom Soup

1  6-oz. can sliced mushrooms, drained (about ½ c.)

Dab olive oil to grease dish

1 recipe crumble topping (see below)

CRUMBLE TOPPING:

½ c. shredded Monterrey Jack cheese

1/3 c. Jennifer Eloff’s Splendid Low Carb Bake Mix

2 T. cold unsalted butter

10 medium pork rinds

1 T. toasted, dehydrated (or fresh) shallots

¼ tsp. my Cajun Seafood Spice Blend

1 T. hemp hearts (optional, adds a nutty flavor)

DIRECTIONS:  Oil a 2-qt. baking dish.  Preheat oven to 350º.  Place defrosted beans (uncooked), soup and mushrooms in a large bowl and toss well to coat.  Scrape the mixture into your lightly oiled baking dish.

To make topping, toss all ingredients into a food processor or blender and pulse a few times to make a crumbly mixture.  Sprinkle topping over the green bean mixture and pop into 350º oven for about 30 minutes or until golden brown.  Serve at once.

NUTRITIONAL INFO:  Makes 5 servings, each contains:

237 calories, 18.3 g fat, 9.52 g carbs, 3.32 g fiber, 6.2 g NET CARBS, 10.3 g protein, 294 mg sodium

Smoked Gouda Cauliflower

Smoked gouda Cauliflower

This recipe is so good, I serve it at almost every holiday celebration now.  It was inspired by one I saw in Dana Carpender’s 500 Low-Carb Recipes. Most people do not cook cauliflower casseroles with this particular cheese as it doesn’t melt easily (why it is mixed into the dish here rather than being spread on top).  But once it DOES eventually melt, it truly transforms the ordinary into  the sublime.  In my opinion, it is the smoked Gouda that truly sets this dish apart from all the other cauliflower casseroles I have ever eaten.  I served it to my brother, who was once an executive chef at Top of the Mark in San Francisco and he RAVED about it!  It’s Atkins Induction friendly, too!

This recipe also appears in Volume 1 of Low Carbing Among Friends (click for more) by best-selling author Jennifer Eloff and other talented chefs.  There are 5 volumes already released and two more due out soon!  More info on their Facebook page here:    You can order Vol. 1 or the entire set from here or at Amazon.com.  These cookbooks are filled with easy, gluten-free, tasty low-carb creations by a group of very talented cooks. GET YOURS TODAY!

INGREDIENTS:

1 medium large head cauliflower

6 oz. cream cheese, softened

4 oz. Smoked Gouda cheese, grated

¼ tsp. coarse black pepper

Dash salt

Optional:  chopped chives or green onion to garnish the top and enhance flavor.

DIRECTIONS: Cut up cauliflower into manageable pieces and boil or steam until tender.  Drain off any water and mash the chunks up slightly with a fork (do not puree, however).   Stir in softened cream cheese until it is melted and blended well.  Grease glass casserole dish and spoon half the cauliflower mixture in.  Sprinkle with half the grated smoked Gouda.  Spoon remaining cauliflower into dish and top with rest of Gouda cheese.   Sprinkle with just a dash of salt, as the cheese has a lot of sodium.  If you are sodium sensitive, I wouldn’t add ANY salt.   Sometimes I add some chopped chives or green onion to the top, but this is not in the nutritional info below.  Bake at 350º for 20-30 minutes or until bubbly.

NUTRITIONAL INFO: Serves 6, each serving contains:  (you may get up to 8 servings and that will lower the net carbs even more)

190.3 calories, 15.22 g  fat, 6.17 g  carbs, 2.4 g fiber, 3.77 g  NET CARBS, 8.77 g  protein, 312 mg  sodium

Sherry-Pecan-Bacon Stuffing

wild-rice-stuffing-horiz-a-1600

Photo courtesy of Hank Shaw on Simply Recipes (cranberry and mushroom variation)

It’s getting closer to Thanksgiving so I have begun to post my favorite holiday recipes over the next few weeks.  I don’t discriminate and often prepare these for Christmas feasts as well.  This particular stuffing is a low-carb modification of famed Chef James Beard’s wild rice stuffing I’ve been making for many, many years.  It is outstanding with with venison, wild game, roasted chicken or turkey.  The inspirational recipe is made with 2 cups of cooked wild rice, so clearly not for those still in Atkins Induction. However those in Atkins maintenance who can eat such things, could certainly make this using a quality wild rice.  Admittedly, these modifications make my low-carb version a little different, but not so much as you might think.  I sometimes compromise and use half bread cubes with half wild rice and I get the best of both worlds without too many carbs for a once-a-year treat. 🙂

This dish is not acceptable before the grains rung of OWL as written.  You could sub in a Muffin in a Minute toasted for the Artisan Flatbread and have this at the nut rung of OWL. I do not stuff my turkeys, but prefer to bake my stuffing in a separate pan so the top can get toasty.  The toasting of the sherry-soaked bread cubes  is essential to the  overall taste and texture of this dish.  When I was in high school, I’d always pick those out and eat them, as I carried the dish to the dining room table.  Annoyed my mother to no end.  But they were sooooo good!  A lush at 17, yet ironically I hardly drink at all as an adult.  I DO cook with wine a great deal, however.

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

INGREDIENTS:

½ c. sweet onion, chopped

½ stick unsalted butter

1 lg. stalk celery, chopped

2 c. jicama, peeled and grated

¼ c. parsley, chopped

½ c. pecan halves

4 slices bacon, coarsely chopped, cooked and drained

¼ tsp. dried tarragon

¼-½ black pepper

2 c. Artisan Flatbread, cubed and toasted (or 1 c. bread + 1 c. cooked wild rice)

4 T. sherry

HOLIDAY VARIATION:  Add a few dried, sugar-free cranberries or mushrooms to the stuffing

DIRECTIONS:  Make Artisan bread per that recipe’s instructions in a 13×15″ pan.  Cool and cut into 12 “slices”.  It should take two slices to produce the required 2c. of cubes. Put remaining slices into a gallon zip-lock bag and store your refrigerator for sandwiches or whatever.  BTW this makes great bread for serving with Italian foods.  It keeps very well in the fridge, too.  Toast the 2 c. of cubes on the same pan in your oven, stirring several times as they dry out and get toasty.

Coarsely chop up and fry bacon in a skillet. If you have one, doing this in a large wok will eliminate the need to transfer to a large bowl later (saves on dirty dishes).   Drain bacon on paper towels.  Pour off grease for another use.  Now melt butter in same skillet/wok and saute the onion and celery until tender.  Next add grated jicama and continue to saute until jicama is tender.  Add parsley, tarragon and pepper and stir well.  Turn off heat and pour mixture into a large bowl, if required, to facilitate stirring.  Mix sherry with water.  Bunch the bread cubes together on their baking sheet  and drizzle the sherry water  over them, tossing once, trying to be sure each cube gets a bit of the liquid and that all liquid is absorbed.    Now add the bread cubes and pecans to the veggie mixture and give it a final stirring to blend all ingredients.

Grease a large casserole dish with butter and pour dressing into the pan.  If you can afford the calories, dot with 2 T. butter.  Bake at 350º for about 20-30 minutes until bread cubes on top are toasted a bit.

NUTRITIONAL INFO: Serves 6, each serving contains:

230 calories, 20g  fat, 6.17g  carbs, 2.67 g  fiber, 3.5g NET CARBS, 4.6g  protein, 195 mg. sodium

Creamed Kale and Spinach

creamed-kale-and-spinachThis little creation to accompany my pork chops today got a resounding two thumbs up from both of us. I’ve creamed spinach a bazillion times, but wanted to see what a little kale added to the picture would bring.  Well, I knew it would bring a marvelous macronutrient profile, but flavor wise, did not want it to dominate the final dish.  I wanted the onion and bacon to come through.  By blending the green vegetables, they were a smooth companion for the bacon-onion flavor layers.  But I added a secret ingredient, one of my favorite condiments, and THAT is what made this dish so special!  Truly!  I keep telling my readers how I love my homemade Shawarma Mayo , how it is almost addictive, and man, it really is!  It brings a creaminess and flavor layer to recipes that to my way of thinking, is just indescribable.  It scored again in this creation!🙂

This recipe is suitable for all phases of Atkins, Keto diets and Primal followers.

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:

4 oz. thick slice bacon (4 slices, coarsely chopped)

3 oz. red onion, shopped

1 large kale leaf, stemmed and chopped (2 c. total)

8 oz. frozen leaf spinach, thawed

2 T. my Homemade Shawarma Mayo

4 oz. cream cheese

DIRECTIONS:   Preheat oven to 325º.  Lightly grease/oil a medium baking dish and set aside.

In a large skillet over high heat, fry the chopped bacon until done but not crisp.  Drain on paper toweling.  In the grease, saute  the onion until tender.  Add the chopped kale and saute for 2-3 minutes or until it is getting limp.  Add the spinach and stir to blend the mixture well.   Reduce heat to medium and add the Shawarma mayo and cream cheese, stirring to melt and evenly distribute the cream cheese.  Spoon the mixture into the baking dish and top with the browned bacon.  Pop into 325º oven and bake 15-20 minutes to allow flavors to blend. Serve with your meat entree and sit back and listen to them rave about it.🙂

NUTRITIONAL INFO:   Makes 4 servings, each contains:

328 calories, 31 g fat, 8.75 g carbs, 2.8 g fiber, 5.95 g NET CARBS, 8.9 g protein, 494 mg sodium

Roasted Shawarma Vegetables

RoastedShawarmaVegetables

This dish is incredibly easy to pull together and is exceptionally good with charcoal grilled meats.  Since we’re grilling T-bone steaks tonight, I thought I’s share this recipe from my archives.  Shown above with a rib-eye steak.  This flavor reminds me so much of the vegetable stew I ate when we lived in Teheran, Iran when I was a small child.  I have even been known to cook the veggies in a grilling basket right on the grill with the meat!  It’s even BETTER that way!   This dish always elicits a thumbs up from diners and definitely sits proudly amongst my very best-tasting veggie recipes.  You can certainly use other spice blends here, but the Shawarma blend is what makes this recipe truly unique!  This is an Atkins Induction friendly recipe.  If you have leftovers, I often cut up any leftover grilled meats and toss it right in the vegetables for lunch the next day.  You will find that this is one of those dishes that just tastes better every time you reheat it, assuming there ARE any leftovers! ;)  This recipe is suited for all phases of Atkins, Keto diets, Primal Blueprint and Paleo diets.

Many more delightful low-carb recipes can be at your fingertips with Jennifer Eloff’s latest cookbooks Low Carbing Among Friends.  She has brought together some of the most talented low-carb cooks on the internet to share their amazing talent with you.  You’ll definitely want to add them to your recipe collection.  You can order the 5-volume set or individual volumes at Amazon.com or here: http://amongfriends.us/order.php

INGREDIENTS:

1 medium yellow squash cut in 1″ chunks (or zucchini is OK)
1 small eggplant (about 10-12 oz) cut in ½” slices, then cut those in quarters
4 plum tomatoes cut into quarters
1 green, yellow or orange bell pepper, seeded and cut in 1″ chunks
1 red bell pepper seeded and cut in 1″ chunks
1 purple onion cut into ½” wedges, layers separated
12 cloves garlic (entire bulb, cloves peeled but left whole)
2 T. Shawarma Spice Blend: https://buttoni.wordpress.com/2010/07/13/shawarma-spice-blend/
¼ tsp. each salt & black pepper (opt.)

Splash of  olive oil (about 2 T., or more if you can afford the calories)

DIRECTIONS:  Preheat oven to 425º.  Cut up all veggies and place in large mixing bowl.  Drizzle olive oil over all and stir well to coat all veggies with oil and seasonings.  Toss to try and coat all veggies with oil.  Pour into glass casserole pan and bake at 425º for about 30-40 minutes, stirring every 15 minutes.

NUTRITIONAL INFO: Serves 6, each serving contains:

91 calories, 5.0 g  fat, 11.45 g  carbs, 3.48 g  fiber, 7.97 NET CARBS, 2.22 g  protein, 105  mg. sodium

Jicama Mint Salad

Click to enlarge

I’ve had this sauce on cucumbers many a time and loved it.  Tonight I decided to try it on jicama and it was WONDERFUL!  Very refreshing salad for summer.  Crunchy and slightly sweet.This recipe is suitable for all phases of Atkins, Keto diets and Primal-Paleo as well.

More delicious low-carb recipes can be at your fingertips with your very own 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. of my Mint Sauce

1 c. jicama, peeled and cut into strips about 1″ long, as pictured above (or grated if you prefer)

Sprinkle of salt to taste

Splash rice wine vinegar (optional)

DIRECTIONS:  Mix up the Mint Sauce recipe and set aside.  Cut up jicama and place in bowl large enough to toss easily.  Add 2 T. of the mint sauce and toss.  Taste to see if you want to add salt.  If you prefer your salads tart, add a sprinkle of rice wine vinegar (available in most grocery stores in the Chinese Food section) to the jicama as you toss it.  Plate and serve with tomato slices.

NUTRITIONAL INFO:  Makes 1 serving which contains:

78 calories, 2.4 g  fat, 13.2 g carbs, 7.1 g fiber, 6.1 g NET CARBS, 1.7 g protein, 35% RDA Vitamin C

Bacon-Shawarma Salad

shawarma-bacon-saladThis was what I fixed for lunch today and it was delicious.  It combines two of my very favorite things:  bacon and my Shawarma Salad Dressing.  This yummy, filling salad can be enjoyed at all phases of Atkins, Keto diets and Primal-Paleo as well!  Nutritional numbers are approximate, as I can’t know how much of the greens you will put into each salad bowl.   Salads aren’t an exact science in my opinion. Most of the calories and fat are, as you might expect, in the dressing.

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 a wealth of delicious recipes to these cookbooks that you will love!  Order yours TODAY! from Amazon  or our direct order site: http://amongfriends.us/order.php. DISCLAIMER: By 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:

6 oz. raw bacon, cut into 1/2″ pieces

Enough greens for 4 salads:  romaine or lettuce of choice, green onion, celery, bell pepper

1 small carrot, peeled and slivered with peeler

8 cherry tomatoes, sliced in halves

6 slices cucumber, sliced again into halves

4 T. my Shawarma Salad Dressing

3 T. hot bacon grease

DIRECTIONS:  Prepare the salad greens in a large salad serving bowl.  Set aside.  In a skillet, brown the bacon until fully done to your liking.  Dip bacon onto paper towels to drain.  Turn off heat and let skillet cool a few minutes.  Drain off for some other use all but 3 T. of the bacon grease. You only want 3 T.  left in the skillet.  Add the shawarma mayo to the skillet grease and stir quickly.  Pour over the salad greens and top with the cooked bacon.  Serve at once as this salad is supposed to be slightly warm at serving.

NUTRITIONAL INFO:   Makes 4 salads, each contains approximately:

409 calories, 43 g fat, 6.45 g carbs, 2.75 g fiber, 3.7 g NET CARBS, 4 g protein, 380 mg sodium

Zucchini “Flower”

photocat

This fun creation was so easy!!  You could even let your children help you grow THIS flower!    And it tastes as good as it looks!  It was ready in about 30 minutes (if you cut your zucchini very thin), start to finish, as I keep a recipe of my pesto sauce made up in the fridge at all times.  Life is just so much easier when you keep stuff made ahead.  This recipe is only  Induction friendly if you leave the nuts out of the pesto 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 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:

9-10 oz. zucchini, sliced thin, lengthwise

3 T. pesto sauce

6 T. grated Parmesan cheese

1/3 Roma tomato

Dash each salt and black pepper

¼ tsp. dried oregano, crushed (or 1 tsp. fresh chopped)

1 T. olive oil

DIRECTIONS:  Preheat oven to 350º.  Grease a shallow round baking dish or pie plate with a film of olive oil.  First, slice the zucchini very thin (I used a Rival slicer on the thinnest setting).  I had a very long zucchini, so I had to cut mine in half to get slices the right length for my ceramic quiche dish.  After thinly slicing all the zucchini, pull out the prettiest, rounded-end slices for the top layer.  After all, you’re striving for a pretty flower!  :)  Fan out a single (about 1/3 of the slices), slightly overlapping layer of zucchini in a circular fashion. radiating from the center to make the first or bottom layer of “petals” of your zucchini “flower”.   See the picture for what I’m trying to describe here.  Dot with 1 T. of the pesto thinly over this layer.  Next sprinkle with 2T. of Parmesan, salt, pepper and oregano. Now fan another layer of zucchini slices for your second layer, fanning out the outer ends a bit.  Dot with another 1T. of pesto sauce and follow with a  sprinkle on 2T. of Parmesan, salt, pepper and oregano.  Lay the final layer of “petals” of zucchini prettily in a similar fan fashion.  Sprinkle with the remaining Parmesan, salt, pepper and oregano. Strategically place the tomato slice in the middle for your flower’s centerpiece.  Drizzle the 1T. olive oil all over the final flower petals and pop into 350º oven for about 20-30 minutes or until zucchini is tender at the thickest/tallest center area when you insert a sharp knife point.  Serve at once with your favorite baked or broiled meat or fish entree.

NUTRITIONAL INFO:    Makes 4 servings, each contains:

147 calories, 13.45 g  fat, 3.05 g  carbs, 1.05 g  fiber, 2 g. NET CARBS, 5.1 g  protein, 162 mg sodium

Smoked Gouda Brussels Sprouts

smoked-gouda-brussels-sprouts

I created this quick dish that came out most delicious.  A great way to prepare a vegetable that many do not like, as the cheese mellows the sprouts.  This is Induction friendly on Atkins as well.  We both really liked this, and I’m not particularly fond of Brussels sprouts.  This veggie dish is suitable for all phases of Atkins, Keto diets and Primal Blueprint as well.

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

INGREDIENTS:

14 oz. frozen Brussels sprouts

4 slices coarsely chopped bacon

2 oz. yellow onion, chopped

4 oz. smoked Gouda cheese, grated

DIRECTIONS:  Boil Brussels sprouts for 3 minutes.  Cut them in halves or smaller if you prefer.  In skillet, brown bacon.  Add chopped onion and saute together until onion caramelized.  Toss in the Brussels sprouts and stir, cooking for just a few minutes.  Transfer to baking dish if you prefer.  Top with grated cheese and bake at 350º for 15-20 minutes.  I’ve also done this dish without the bacon:

NUTRITIONAL INFO:   Serves 4, each serving contains:

322 calories,  13.2 g  fat, 9.68 g  carbs. 3.9 g  fiber, 5.78 NET CARBS, 25.38 g  protein, 508 mg sodium

Scalloped Zucchini

Scalloped ZucchiniThis cheesy delicious side dish creation of Scalloped Zucchini was so sinfully rich and tasty!  I’m thinking this would also be good with some cooked chicken or ground pork added before baking for a complete meal!  But it was pretty darn good just as a veggie side, really!  My husband dipped up seconds and he rarely does that with vegetables!  I served this with chicken drumstick s baked with a butter wash and Cavender’s Greek Seasoning.  It would be delicious with grilled steaks or pork chops, too!  Although I used my Joyce Chen Spiralizer to make zucchini ribbons, you could use another blade for “zoodles“, or just thinly sliced zucchini if you prefer.  This recipe is suitable for Atkins Induction, Keto diets and Primal Blueprint on a dairy day.  Not suited for Paleo, however.

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

INGREDIENTS:

12 oz. zucchini, cut into ribbons or zoodles

½ T. minced dehydrated onion, toasted

1½ oz. red bell pepper, chopped

½ c. sour cream

3 oz. cream cheese

¼-½ cube beef bouillon (or granules), or 1/8 tsp. Better Bouillon Beef Soup Base

Dash coarse black pepper

2 oz. (½ c.) shredded mozzarella cheese

VARIATION:  1)   Add already cooked chicken meat, ground pork or ground beef for a meal!  2) Use finely chopped cabbage lightly sauteed in bacon grease a few minutes in place of the zucchini before constructing the dish.  Yummy and doesn’t taste like cabbage at all, so a great idea for those reticent kiddoes and hubbies (like mine) that don’t like cabbage.

  

DIRECTIONS:  Preheat oven to 350º.  Lightly oil a ceramic baking dish and set aside.  Place the minced onion in a baking pan and toast in the oven until lightly browned, about 5 minutes. Using your spiralizing tool, cut zucchini into ribbons, zoodles or slice very thin with a knife.  Place in large mixing bowl.  Soften cream cheese in microwave in a small bowl.  Add sour cream to the cream cheese and blend the two along with the beef bouillon base and black pepper.  Add the chopped red pepper and stir well to coat the ribbons with the liquid mixture.  Spoon half the mixture into the baking dish and top with half the mozzarella cheese.  Spoon the remaining mixture on top and spread the remaining mozzarella on top. Cover with foil and bake 20 minutes.  Remove foil and bake 15-20 minutes longer uncovered or until bubbly and beeginning to lightly brown on top.  Serve while hot.

NUTRITIONAL INFO:   Makes 5 servings, each contains:

169.4 calories, 14.24 g fat, 6.04 g carbs, 1.50 g fiber, 4.54 g NET CARBS, 5.36 g protein and 205 mg sodium

Kale and Chickpeas

Kale and ChickpeasPLEASE NOTE:  THIS IS A MAINTENANCE RECIPE.  IT IS TOO HIGH IN CARBS FOR THOSE JUST STARTING THEIR LOW-CARB DIETS.  Beans and peas are not allowed for those still in Atkins Induction.  They are high enough carb that not even those in Phase 2 can afford to eat many of them.  But they are a nutritional powerhouse of nutrients and I like to eat them once in a rare while.  They are really only suitable for those in the Pre-Maintenance or Maintenance Phase of the plan.  But if the rest of your day is devoid of many carbs, you can fit this nutrition powerhouse into your diet once in awhile.  Adding kale, another nutritional superfood, and it doesn’t get any better health-wise.  All your daily nutritional needs in one dish really.  This dish pairs nicely with smoked sausage cooked in a skillet or grilled to perfection outside.

Nice thing about chickpeas, is that although high in carbs, they have very little glycemic impact on blood glucose levels, so they are the very BEST pea/bean a low-carber can eat.  Only way to cut the carbs here would be to just eat less than 1/4 of the recipe. 

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

INGREDIENTS:

2 T. bacon grease

1 oz. onion, chopped

2 c. kale, stemmed and chopped

1 can chickpeas (garbanzos), drained and rinsed well

Dash sea salt

Dash black pepper (optional)

DIRECTIONS:   In a non-stick skillet, heat the bacon grease over high heat.  Add onion and saute until it begins to brown.  Lower heat to medium-high and add chopped kale.  Stir-fry until it is limp or about 3-4 minutes.  Add rinsed chickpeas, salt and stir.  Serve at once with your favorite fried, baked or grilled meat.

NUTRITONAL INFO:   Makes 4 servings, each contains:

184 calories, 7.67 g fat, 24.25 g carbs, 4.7 g fiber, 19.55 g NET CARBS, 5.62 g protein, 332 mg sodium

Bacon Wilted Salad

Bacon Wilted Salad

My broken wrist and fingers are hurting less from my fall mishap.  I find I can type for short periods of time without pain now.  :)  So I thought I’d add the first salad I ever ate in my life to my blog.  Not a new, innovative salad, but a long-time favorite of mine.

When I was a young girl, this was the only salad my mother could get me to eat.  I didn’t like vinegar on ANYTHING!  But of course, the rest of the family added a splash of red wine vinegar in varying amounts.   That was their personal preference, but my preference was NONE!

This salad is delicious with grilled steaks but I like it for a complete lunch and sometimes add an extra slice of bacon.  Perfect for all you bacon lovers out there.  It is suitable for all phases of Atkins and Primal-Paleo as well.  It’s a great way to boost your day’s fat macros, too!!

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

INGREDIENTS:

3 slices thick slice bacon, chopped

2 c. salad greens of your choosing (spinach, lettuce, arugula, radicchio,etc)

6 slices cucumber

Sprinkle of green onion, chopped

3 cherry tomatoes, sliced in half

OPTIONAL:  Splash of vinegar of your choice

DIRECTIONS:  Prepare the plate of salad greens, adding the cucumber slices and tomatoes on top.  Brown the bacon over high heat in a medium skillet.  Do not drain unless there is more than 3 T. grease in the pan.  Pour bacon with 3 T. of hot bacon grease over the greens to wilt them.  Serve at once with a heavy sprinkle of coarse black pepper and some nice grilled steaks.

NUTRITIONAL INFO:  Makes 1 serving which contains:

504 calories

49 g fat  (use less bacon & bacon grease to reduce fat)

7.6 g carbs, 3.8 g fiber, 3.8 g NET CARBS

8.8 g NET CARBS

8.2 g protein

Cilantro-Shawarma-Chipotle Salad Dressing

Cilantro-Shawarma-Chipotle Salad DressingThis is an absolutely delicious, creamy salad dressing.  It has a little “bite”, but is not too spicy in my opinion.  I’m not into spicy foods personally.  But the flavor layers are amazing on this one.   Smoked chipotles come canned in adobo sauce and are available in most grocery stores.  They are highy smoked and very hot, so I just call for 1/2 pepper in this.  if you are sensitive to peppers, just use 1/4 pepper instead.  This recipe is suitable for all phases of Atkins, Keto diets, Primal and Paleo programs.  Recipe makes 1/2 cup, enough to dress 3-4 salads.  Just double recipe for a larger crowd.

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 c. my Shawarma Mayonnaise

½ smoked chipotle chile pepper in adobo sauce, rinsed, seeded and mashed fine

¼ c. fresh cilantro leaves

Dash each salt and black pepper (or to taste)

½ clove minced garlic

2 T. extra virgin olive oil

DIRECTIONS:   Make up the homemade mayo in a food processor as instructed in that recipe.  Remove half to a lidded container and refrigerator for another use.  (or make a double batch to have on hand).  Add all remaining ingredients to the food processor bowl with the remaining 1/2 cup mayo and pulse several times just long enough to shred up the cilantro and blend to a smooth mixture.  Serve on a lovely tossed mixture of greens, cucumber and tomato.

NUTRITIONAL INFO:   Makes 8 tablespoons, each tablespoon contains: (make a double batch if you have more than 4 salads being dressed)

43 calories

5.10 g fat

0.20 g cargs, 0.08 g fiber, 0.12 g NET CARBS

0.10 g protein

20 mg sodium

 

Bacon “Risotto”

Bacon RisottoThis delicious low-carb version of risotto was ready for our lunch in about 30 minutes flat.  Really nice flavor and I could not taste “cauliflower” in this AT ALL.  Next time I think I’ll try it with crumbled Italian sausage, but bacon was all I had to work with today. This recipe is suitable for all phases of Atkins, Keto diets, Primal-Paleo as well.

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

INGREDIENTS:

1 medium 5-6″ head of cauliflower, leaves & stem removed

3 oz. raw bacon, chopped (3 thick or 4 thin slices)

1 c. green onion, chopped

1 tsp. lemon pepper (I use this one: http://www.vgourmet.com/no-salt-lemon-pepper)

1 oz. cream cheese

3/4 c. shredded Parmesan Cheese

VARIATION:   Substitute yellow or white onion for the green.  Other tasty variations:  use crumbled Italian sausage or regular smoked sausage chopped in lieu of the bacon.

DIRECTIONS:  After removing stem from cauliflower, cut up into uniformly small flowerettes, placing them into a food processor bowl.  Pulse until it is fine like rice.  An alternate method is to grate it with a box grater but that can really get messy.  A blender will work but in small batches.  Set the cauliflower “rice” aside for now.

In a large non-stick wok or skillet, fry the bacon until done over high heat.  Add the green onion and stir fry until the onion wilts.  Lower heat to medium and add lemon pepper and stir.  Now spoon in the riced cauliflower.  Stir fry until cauliflower no longer smells raw (3-4 minutes) stirring often.  If it is browning, your heat is too high.  When it appears to be fully cooked but before it is cooked to mush, dot with the cream cheese and sprinkle the Parmesan evenly over the top of the mixture.  Stir to melt and uniformly blend both cheeses throughout the dish.  Serve at once with your favorite green salad.

NUTRITIONAL INFO:    Makes 5 servings, each contains:

194 calories

14 g fat

8.44 g carbs, 3.40 g fiber, 5.04 g NET CARBS

10.8 g protein

426 mg sodium

 

Green Bean Casserole

Green Bean Casserole

This is as close to the classic, ever-popular green bean casserole as I’ve been able to achieve.  My husband said “This one is your best green bean casserole yet!”  So I’ll be making this version from now on, it would appear.  He dipped up seconds, too!!

I owe many thanks to Jennifer Eloff for her foundation recipe:  Casserole Topping, to which I made a few additions.  I finally got around to trying it, Jen, and it really does work with cheese and bake mix!  I had visions of it sinking down into the bean mixture during baking, but it didn’t!  I added even more crunch with the addition of a few pork rinds, which I couldn’t even taste in the final casserole. 🙂

I also used her Condensed Cream of Mushroom Soup for this dish, which I adore for so many things.  If you haven’t tried it yet, you simply MUST!    This delicious recipe is not suitable until you have gotten to Atkins Pre-Maintenance or Maintenance because of the grain in the bake mix.  Sub in coconut flour in the mix if you avoid grains.

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 c. frozen green beans, regular or French style

½ recipe Jennifer Eloff’s low-carb, homemade Condensed Cream of Mushroom Soup

1  6-oz. can sliced mushrooms, drained (about ½ c.)

Dab olive oil to grease dish

1 recipe crumble topping (see below)

CRUMBLE TOPPING:

½ c. shredded Monterrey Jack cheese

1/3 c. Jennifer Eloff’s Splendid Low Carb Bake Mix

2 T. cold unsalted butter

10 medium pork rinds

1 T. toasted, dehydrated (or fresh) shallots

¼ tsp. my Cajun Seafood Spice Blend

1 T. hemp hearts (optional, adds a nutty flavor)

DIRECTIONS:  Oil a 2-qt. baking dish.  Preheat oven to 350º.  Place defrosted beans (uncooked), soup and mushrooms in a large bowl and toss well to coat.  Scrape the mixture into your lightly oiled baking dish.

To make topping, toss all ingredients into a food processor or blender and pulse a few times to make a crumbly mixture.  Sprinkle topping over the green bean mixture and pop into 350º oven for about 30 minutes or until golden brown.  Serve at once.

NUTRITIONAL INFO:  Makes 5 servings, each contains:

237 calories

18.3 g fat

9.52 g carbs, 3.32 g fiber, 6.2 g NET CARBS

10.3 g protein

294 mg sodium

Roasted Green Beans

Roasted Green BeansI’ve done a lot of roasting of vegetables over the years, but I roasted my very first green beans tonight.  We thoroughly enjoyed them.  I was amazed how sweet they are when roasted!  I’ll put the seasonings I used on them in the recipe below, but you can use any seasonings you like or just salt and pepper with no additional seasoning.  These are suitable for all phases of Atkins, Keto diets, and Primal-Paleo as well.

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

INGREDIENTS:

1 lb. fresh green beans, ends trimmed off, washed

3 T. olive oil

Dash each sea salt, coarse black pepper

Dash Cajun seasoning (I used my Seafood Spice Blend)

Dash onion powder

DIRECTIONS:   Preheat oven to 375º-400º.  My oven cooks a little hot, so I did mine at 375º.Trim and wash beans.  Dry on a clean kitchen towel.  My oven cooks a little hot, so I did mine at 375º.  Drizzle the olive oil over a metal baking pan.  Place green beans directly on the sheet and shake pan back and forth to roll them in the oil to coat them all over.  Sprinkle evenly with each of the indicated spices.  Roll again to get it all onto the beans.  Pop pan into hot oven and roast, shaking them on the pan after around 10 minutes.  Roast an additional 10-15 minutes or until just beginning to brown.  Keep an eye on them the last half of cooking so they don’t burn.  Remove and serve at once.

NUTRITIONAL INFO:   Makes 4 servings, each containing:

125 calories

10 g fat

8.15 g carbs, 3.85 g fiber, 4.3 g NET CARBS

2.07 g protein

152 mg sodium

Shawarma Mayo or Salad Dressing

Click to enlarge

One of THE best salads with a grilled steak

This creamy salad dressing uses homemade mayonnaise as its base.  The Shawarma spice does the rest!  it’s imbued with the flavors of Middle Eastern gyros or kebabs.  It a delightful flavor to change up chicken or turkey sandwiches.  It’s equally delicious atop green salads and spinach salads.  This recipe is suitable for all phases of Atkins, Keto diets and Paleo-Primal diners as well.  Just thin with an extra splash of vinegar, some cream or coconut cream to turn this thick mayo into a lovely salad dressing.  It is also doubles as a Bernaise Sauce stand-in to serve with grilled meats, fish and even some veggies!  Yum!!

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:

½ c. my Homemade Mayonnaise

1 tsp. my Shawarma Spice Blend

Dash salt and pepper

DIRECTIONS:   Mix ingredients, stirring well and chill until ready to use for sandwiches.  To use it as a salad dressing or sauce for meats or seafood, thin it with a splash of more vinegar, a little heavy cream, sour cream or yogurt.  ENJOY!

NUTRITIONAL INFO:   Makes 8 T. of mayo (4 servings).  Each 2T. serving contains:

200 calories

22 g  fat

.16 g  carbs, .02 g fiber, .14 g  NET CARBS

.64 g  protein

32 mg sodium

Baked “Potato”

Baked Potato

Shown with an Achiote (also called annatto) Mexican spiced beef patty and steamed squash with onions (my husbands favorite)

I wish I could take credit for this recipe, but another low-carber brought this cooked wonder up on one of my low-carb forum discussions.  I like to use moderately large turnips for this recipe.  Man, oh man!  This tastes JUST like a sweet, baked red-skinned potato!  No taste of turnip to me at all!  Now this comment is coming from someone who for YEARS picked the turnips out of the turnip green pot; who didn’t care for turnips stir-fried much either, because the bitterness often seen in turnips came out more in boiling and frying methods of cooking, in my opinion.  But I tell you, the way to cook these things is to microwave them!!!  No taste of turnip at all!   Just the creamy, sweet taste of a buttery red potato!

I did not care for these baked in a conventional oven.  And my husband, who detests turnips even agreed they don’t taste like turnips cooked this way!  So now you can have a baked “potato” with those grilled steaks!  I’m soooooo delighted to have discovered this method of cooking turnips!  This “potato” 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 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.

NOTE:  You DO NOT want to eat the turnip peeling.   They are quite bitter.  You just eat the soft inside part of this “potato”. 🙂

INGREDIENTS:

4  whole 4-5 oz. turnips (or two larger ones if you can find them)

8 tsp. butter (2 tsp. allowed for each turnip/serving) (more if you like)

DIRECTIONS:

Wash and scrub the turnips under running water.  Trip the stem end flat and cut the point off the tip of the turnip as well.  Poke the turnip skin several times to avoid rupturing during cooking.  Place on microwave turntable.  Cook on HI for about 3 minutes.  Turn over and cook on HI for about 3 more minutes.     They should be thoroughly soft when done.  Split and place 2 tsp. butter on each turnip (or more if you can afford the fat grams).  You can also add the traditional baked potato toppings like sour cream, cheese, bacon bits and chives/green onion.  Those additions, however, are not calculated in the nutritional info below.

NUTRITIONAL INFO: Serves 2, each serving contains:

230 calories

20.5 g  fat

11.2 g  carbs, 4.4 g  fiber, 6.8 g NET CARBS (not bad for a baked “potato” with your steak!)

1.7 g  protein

60.2 mg sodium

Iranian Sabzi Wraps

Iranian Sabzi Wraps

Before a meal in Iran, an herb platter known as Sabzi Khordan is often served as a salad or first course.  It is served with their wonderful open-fire baked sheet bread.  Herbs are said to be an appetite stimulant, but they also complement many Iranian foods.  Sabzi is to Iranian meals what salsa is to Mexican cuisine.  It is added to many foods as well as being eaten alone. They will continue to pick more of the herbs off the platter throughout the meal, as they complement their stews, curries and grilled kebabs so nicely.  It’s similar to Tabouleh salad in flavor.  I have never liked it alone, but prefer it served with hummus to mellow the intense flavors.  The resulting combination is a horse of another color and altogether seriously delicious!!

Sadly I can’t get the wonderful sheet bread they made over there, baked on open ovens  directly over hot scorching pebbles.  So I serve mine on the closest thing I can find to Iranian sheet Noon bread:  Joseph’s Flax & Oat Fiber pita breads (the smallest ones they make), sold in a plastic blister pack covered with a plastic bag.  The ones sold in just the plastic bag much like flour tortillas are sold are a little larger and carry a heavier “price” on the carb count.

This is a GREAT dish for you vegetarians, too, so be sure to share with your vegetarian friends!  This dish is not suitable during Induction due to the chickpea flour.  The filling for these wraps, served as a side dish or as a curry or kebab complement, is suitable for Phase 2 (OWL, Ongoing Weight Loss) of Atkins.  But the wraps are would not be suitable until you reach the grains level of Phase 2 when you are much closer to goal weight.

VARIATION:  Add a few sprigs of fenugreek leaves, chopped.  I have them dried, but not quite as good in this. You want the fresh if possible.

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

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

INGREDIENTS:

1½ c. parsley, chopped

½ c. spearmint, chopped

1 large green onion, chopped

2 sprigs cilantro, chopped

¼ c. chickpea flour

¼ c. whey protein powder (WPP) (unflavored and unsweetened)

2 T. tap water

1 clove garlic, minced

3 T. hemp hearts

1 T. fresh lemon juice

2 T. olive oil

½ – 1 tsp. glucomannan powder (only use if needed to thicken a bit)

1-2 small slices tomato for each wrap

4 Joseph’s Flax-Oat Fiber Pita (the small ones), or ½ sheet of Joseph’s lavash sheet bread

DIRECTIONS:  In a small bowl, mix the chickpea flour, WPP, garlic, water, olive oil  and lemon juice.  Beat with a whisk until smooth.  If not very thick, add the glucomannan powder and let sit 5-10 minutes.  In a medium mixing bowl, place the chopped herbs and green onion. Add the hemp hearts and herb mixture and stir. Place 1/4 of the mixture on half of the pita, top with 1-2 slices tomato, fold and close with a toothpick.  Kalamata olives and a bit of feta cheese pair nicely with these wraps.

NUTRITIONAL INFO:    Makes 4 wraps, each contains: (includes bread)

216.3 calories

13.0 g fat

16.02 g carbs, 7.02 g fiber, 9.0 g NET CARBS

15.2 g protein

315 mg sodium

Iranian Mint-Cucumber Salad

Iranian Cucumber Salad

This is one of those recipes I make so often, I no longer even think of it as a recipe.  I keep saying I’m going to upload it to the blog, but frankly, keep forgetting to do it.  I think it’s high time I shared this with my readers because it’s so darn good!

When I lived in Iran as a child, our maid Fatimeh made this salad often for us.  She preferred it with traditional Iranian sheep or goat yogurt but my mother preferred it with sour cream, as did the rest of us.  But Greek yogurt makes this salad nicely as well.  This is absolutely delicious with baked or grilled meats, grilled fish and all Middle Eastern food.  We find it is even good with Indian food, as it is similar to Raita.  It is suitable for all phases of Atkins, Keto diets and Primal Blueprint if you eat sour cream or yogurt.

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

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

INGREDIENTS:

1   8″ long cucumber, peeled or not, your preference

¼ c. sour cream or Greek yogurt (or a mixture of the two)

2 tsp. crushed dried spearmint (or 1 T. fresh finely chopped)

VARIATION:    Add 1 T. finely minced onion

DIRECTIONS:  Peel cucumber if that is your preference.  Cut into slides not too thin and place in a bowl of ice water.  Chill there for 15-20 minutes.  Strain off water and ice and dump the slices onto some paper towels.  Pat them dry with more paper towels and place in a medium mixing bowl.  Finely crush the mint between your palms and add to the bowl.  Add the sour cream (or yogurt) and dash of salt.  Stir until all sides of the cucumbers are coated with sour cream and mint.  Place in a pretty serving bowl.   Garnish with mint or tomatoes if desired and serve right away or the dressing will get watery from the bleeding moisture of the cucumbers.  When I serve this for company, I toss the sour cream on at the very last minute before serving.🙂

NUTRITIONAL INFO:    Makes 4 small servings, each contains:

40 calories

3.15 g fat

2.25 g carbs, 0.57 g fiber, 1.68 g NET CARBS

1 g protein

87 mg sodium

 

Broiled Shawarma Tomatoes

Click to enlarge

I decided to do my broiled tomatoes a bit different tonight, with some of my homemade shawarma mayo in lieu of the crushed pork rinds on top.  Came out VERY tasty this way!  This dish is nice with baked or broiled seafood or steak.  This recipe would also be good cooked on top of a bed of fresh spinach that was first sauteed in butter, for an even more nutrient-dense  dish!

VARIATION:  Omit the mayo and spice blend, sprinkle some oregano and crushed pork rinds on the tops before baking for an Italian version.

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:

4 large Roma tomatoes (or 5 small), sliced 1/2″ thick

¼ c. my homemade mayo

½ tsp. Shawarma Spice Blend

1/3 c. green onion, finely chopped

¼ c. grated Parmesan cheese

Pinch salt and black pepper

2 tsp. olive oil (to grease pan)

DIRECTIONS: Slice tomatoes about ½” thick.  Place on non-stick pan oiled with the 2 tsp. olive oil.  These tend to stick badly, even on Teflon, thus the oil.  Next, stir the spice blend into the mayo and brush each slice with seasoned mayo.   Sprinkle with salt and black pepper.   Next sprinkle the chopped green onion over all.  Finish with the Parmesan cheese.  Broil until bubbly and browning or bake at 350º for about 20 minutes until they begin to get tender.  Don’t cook these too long as the natural sugar tends to make them burn fast.

NUTRITIONAL INFO: Serves 4, each serving contains:

190 calories

17.7 g  fat

3.53 g  carbs, 1.28 g  fiber, 2.25 NET CARBS

7.03 g  protein

125 mg sodium

 

Cabbage Pie

Middle Eastern Cabbage Pie 2

Is there such a think as Persian-Indian fusion cuisine?  :)  I think this delicious and slightly sweet cabbage recipe would need that descriptor.  My inspiration was this recipe over at Lea’s Cooking blog.  I found the recipe a couple years ago and saved it to try.  Just now got around to taking a closer look at it and decided to make it to go with some leftover grilled Middle Eastern meat in my freezer.  But by the time I got through tweaking the recipe, I doubt it tasted anything like the inspirational recipe, but I do like the idea of baking cabbage into a “pie”.  🙂

I have a lot of spices going on in mine, making this taste nothing like cabbage at all!  Seriously, because my husband doesn’t like cabbage but LOVED this dish!  I gave it a two-thumbs-up, too.  This recipe is suitable once you are out of Atkins Induction, and is OK for Keto diets.  It would not be suitable for Primal-Paleo folks without changes.

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

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

INGREDIENTS:

2½  c. cabbage, shredded (or the bagged cabbage is fine)

¼ tsp. sea salt

1  jalapeno, seeds and ribs removed, chopped

1 green onion, chopped

3 large eggs

1/3 c. sour cream

¼ c. my homemade Shawarma mayonnaise

¼ c. plain whey protein powder

2 T. Jennifer Eloff’s Gluten-Free Bake Mix

1 tsp. baking powder

Dash my Garam Masala Indian Spice Blend

DIRECTIONS:    Preheat oven to 350º.  Grease a pie plate or line a round cake pan or springform pan with parchment and grease the sides.  Set aside.

Shred the cabbage and place in a medium mixing bowl.  Finer is better than coarser I think.  Mine was a little too coarse for easy slicing.  Sprinkle with the salt and work it around to get any moisture to bleed out you can.  Dry with paper towels on your counter.  Place cabbage back in the bowl.  Add the chopped jalapeno and green onion and stir. Next  add the eggs, sour cream and mayo.  Beat this mixture into the cabbage until it is well-blended.  Add the bake mix, protein powder and baking powder last and blend into a smooth batter-like mixture.

Pour mixture into greased pie plate and bake at 350º for about 30 minutes.  It will be dry to the touch in the center when done.  Remove from oven and loosen the edges with a knife or spatula like you would a cake.  Cut into 6 slices and serve.  This incredibly complements Middle Eastern or Indian meat entrees.

NUTRITIONAL INFO:   Makes 6 servings, each contains:

182 calories

18 g fat

4.21 g carbs, 1.28 g fiber, 2.93 g NET CARBS

8.8 g protein

215 mg sodium

 

 

 

 

Pimiento Cheese Cauliflower

Pimiento Cheese CauliflowerI was thinking about pimiento cheese today but didn’t have any low-carb bread made up.  So I grabbed the half cauliflower head in my refrigerator and turned it into a pimiento cheese delight.  Looking for a different taste for your baked cauliflower next time?  TRY THIS!   Only change I might make next time is I used only 1 oz. pimiento (half the 2-0z jar I had on hand).  Next time I think I’ll use the entire jar and have entered 2 oz. in the ingredients and calculated the numbers below for that recommendation.  I would have like a wee bit more pimiento taste, personally.

This is a small recipe, so double it for a big family.  :)  This recipe is suitable for all phases of Atkins, Keto diets, and Primal.  Not suited for Paleo.

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

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

INGREDIENTS:

11 oz. cauliflower, cut into flowerettes

2 slices American deluxe cheese, broken into small pieces (or Cheddar)

1 oz. cream cheese

1    2-oz. jar of pimiento, drained

DIRECTIONS:  Cook the cauliflower in boiling water until just tender.  Preheat oven to 350º.  Drain cauliflower well in a colander.  Slightly press on it to squeeze all the moisture out.  Pour it into a medium bowl and add the two cheeses and drained pimiento and stir gently until they are pretty much melted evenly (but it doesn’t have to be totally creamy).  Try not to rough up the cauliflower too much as you stir, but partially mashed will be OK.  Pour into a square 5″-6″ greased baking dish.  Bake at 350º for 15-20 minutes or until top is lightly browned and edges are bubbling.  Serve at once.

NUTRITIONAL INFO:   Makes 3 servings, each contains:

116 calories

8 g fat

7.76 g carbs, 3.03 g fiber, 4.73 g NET CARBS

6.1 g protein

230 mg sodium

Grass-Fed Roast Beef Pumpkin-Seed Salad

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

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

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

INGREDIENTS:

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

1 T. butter

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

4 cherry tomatoes, sliced in half

1 small green onion, cut to your preference

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

1½ T. my Balsamic Vinaigrette

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

NUTRITIONAL INFO:   Makes 1 serving which contains:

521 calories

38.1 g fat

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

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

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

Smoked Gouda Cauliflower

Smoked gouda Cauliflower

This recipe was inspired by one in Dana Carpender’s 500 Low-Carb Recipes. Most people do not cook cauliflower casseroles with this particular cheese and it doesn’t melt easily (why it is mixed into the dish rather than being spread on top).  But once it DOES melt, it truly transforms the ordinary into  the sublime.  In my opinion, it is the smoked Gouda that truly sets this dish apart from all the other cauliflower casseroles I have ever eaten.  I served it to my brother, who was an executive chef at Top of the Mark in San Francisco and he RAVED about it!  It’s Atkins Induction friendly, too!

This recipe also appears in Volume 1 of Low Carbing Among Friends (click for more) by best-selling author Jennifer Eloff and other talented chefs.  There are 5 volumes already released and two more due out soon!  More info on their Facebook page here:    You can order Vol. 1 or the entire set from here or at Amazon.com.  These cookbooks are filled with easy, gluten-free, tasty low-carb creations by a group of very talented cooks. GET YOURS TODAY!

INGREDIENTS:

1 medium large head cauliflower

6 oz. cream cheese, softened

4 oz. smoked Gouda cheese, grated

¼ tsp. coarse black pepper

Dash salt

Optional:  chopped chives or green onion to top

DIRECTIONS: Cut up cauliflower into manageable pieces and boil or steam until tender.  Drain off any water and mash the chunks up slightly with a fork (do not puree, however).   Stir in softened cream cheese until it is melted and blended well.  Grease glass casserole dish and spoon half the cauliflower mixture in.  Sprinkle with half the grated smoked Gouda.  Spoon remaining cauliflower into dish and top with rest of Gouda cheese.   Sprinkle with just a dash of salt, as the cheese has a lot of sodium.  If you are sodium sensitive, I wouldn’t add ANY salt.   Sometimes I add some chopped chives or green onion to the top, but this is not in the nutritional info below.  Bake at 350º for 20-30 minutes or until bubbly.

NUTRITIONAL INFO: Serves 6, each serving contains:  (you may get up to 8 servings and that will lower the net carbs even more)

190.3 calories

15.22 g  fat

6.17 g  carbs, 2.4 g fiber, 3.77 g  NET CARBS

8.77 g  protein

312 mg  sodium

Eggplant Parmigiana “Pizza”

Eggplant Crust Pepperoni PizzaThis tastes more like Eggplant Parmigiana than a pizza to me, but one never knows when one starts out creating.  I LOVE how the eggplant crust came together.  Just as crunchy as classically prepared Parmigiana.  Couldn’t even taste the pepperoni though.  Won’t bother or will put more next time.  What I do know is this was extremely filling and truly DELICIOUS!  I’m going to make Eggplant Parmigiana (this minus the pepperoni) more often from now on.  Pork rinds are just wonderful as a stand-in for breadcrumbs in Italian cooking.  If you keep some of the Lucini sauce in your freezer, it can be defrosted quickly int he microwave for such recipes.  Makes prep time a cinch!  This recipe is suitable for all phases of Atkins, Keto diets and Primal Blueprint.

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

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

VARIATION:  Increase recipe, omit the pepperoni and make a full casserole pan full of these slices for classic Eggplant Parmigiana. 🙂

INGREDIENTS:

2   slices eggplant, unpeeled, about 3/8″ thick

1½ T. homemade mayonnaise

1½ oz. pork rinds (2 handfuls) crushed

Dash your favorite seasoning blend

Dash Italian spice blend (or oregano)

1½ oz. shredded mozzarella (about 5 Tbsp.)

4 T. spaghetti sauce (I use Lucini brand I buy at Walmart)

½ oz. green bell pepper, sliced extremely thin

5 slices pepperoni, chopped a bit

2 T. Parmesan, grated

DIRECTIONS:   Preheat oven to 450º.  Line baking sheet with parchment.

Slice off eggplant slices and brush both sides with mayo.  Crush pork rinds and stir in spices. Sprinkle them onto both surfaces with pork rind crumbs, coating well.  Place slices onto parchment lined pan and bake at 450º for about 15 minutes.  No need to turn during baking.  Remove from oven and lower to 350º.

Sprinkle each slice with 2 T. mozzarella cheese.  Dot each with 2 T. sauce.  Place bits of green pepper next.  Evenly space the pepperoni bits.  Sprinkle each with Parmesan cheese and the remaining 1T. mozzarella.  Bake at 350º for 5-10 minutes to melt the cheese.  Serve and ENJOY!

NUTRITIONAL INFO:   Makes 2 slices, each contains:

310 calories

23.1 g fat

7.0 g carbs, 3.1 g fiber, 3.9 g NET CARBS

18.9 g protein

700 mg sodium

Avocado Salad with Orange Vinaigrette

Avocado Salad with Orange VinaigretteI keep Spring Mix salad greens in my refrigerator fairly regularly.  Had a fresh carton I bought at the store yesterday and made myself one delicious salad for lunch today.  Avocados, although a little carb-y, add so much flavor and nutrients, I decided to splurge.  Since my husband cut an orange last night to make Pimm’s Cup cocktails for us, I decided to make an orange vinaigrette for my dressing.  It was very GOOD with avocado!  This salad is suitable for all phases of Atkins, Keto diets, Primal and Paleo as well.

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

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

INGREDIENTS:

2 c. Spring Mix or salad greens (mine had some spinach in it)

2-3 cherry (or 1 slice) tomatoes

1 raw mushroom, sliced

½ avocado, sliced

1/3 recipe my Orange Vinaigrette

DIRECTIONS:   Place 2 c. salad greens on a large plate.  Slice and arrange the tomato, mushroom and avocado on top. Spoon about 2 T. orange vinaigrette dressing on top and ENJOY!

NUTRITIONAL INFO:    Makes 1 salad which contains: (includes dressing)

298 calories

26.4 g  fat

15.6 g carbs, 9.0 g fiber, 6.6 g NET CARBS

2.1 g  protein

111 mg sodium

Red Radish Cottage Fries

Red Radish Cottage FriesI’ve been making hash browns with onion and bacon grease pretty much all my life.  My Southern roots grow deep.  When I learned (making Chinese stir-fries) that radishes taste totally different when cooked (not bitter as when raw), I had a light bulb go off.  Daddy’s hash browns!! They’re GREAT for breakfast with your eggs and bacon; GREAT as a potato side at dinner!

You will just be amazed how close to red potatoes red radishes taste like when fried this way.  For me, the key here is the onion and bacon grease.  Just not as good done in olive oil.  :)  Do try this some time if you haven’t yet.  The carb count is astounding compared to real potatoes!  This recipe is suitable for All phases of Atkins, Keto diets and Primal-Paleo as well.

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

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

INGREDIENTS: 

15 medium radishes, cut in large pieces

2 oz. yellow onion, sliced

2 T. bacon grease

Dash each salt and coarse black pepper

DIRECTIONS:  Heat skillet over medium-high heat.  Add bacon grease.  Toss in the onion and saute until it begins to get soft and brown/caramelize on the edges.  Add radishes, salt and pepper and continue stir-frying until radishes are no longer opaque.  You want them to just begin browning so the skins will stay a pretty reddish color. 🙂

NUTRITIONAL INFO:   Makes 3 servings, each contains:

87 calories

8.9 g fat

2.26 g carbs, 0.56 g fiber, 1.70 g NET CARBS

0.30 g protein

75 mg sodium

Sweet Steamed Cabbage

Click to enlarge

If you’ve never cooked cabbage in a microwave before, and you’re not particularly fond of cabbage to begin with, you’re in for a real treat!  This method of cooking is my attempt to replicate a cabbage dish a little Chinese restaurant in Texas City used to serve.  It was slightly sweet and cooked just until wilted with a heavy dose of butter.  I’ve gotten pretty close to their flavor now with this dish.  I think you will REALLY like this method of cooking cabbage.  An added plus is not only is it milder tasting than stir-fried or boiled cabbage, but it does not smell u the house cooking it either!  :)  This recipe is suitable for all phases of Atkins, Keto diets, Primal and Paleo.

VARIATION:  Add crumble, cooked, crisp bacon on top when serving

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 c. green cabbage, cut into 2″ pieces (leaves separated)

½ c. water

2 T. butter

2-3 drops liquid Stevia, liquid Splenda or sweetener of choice

Optional:  salt & pepper to taste

DIRECTIONS:  Cut cabbage into 2″ chunks and separate the leaves.  Place in glass dish.  Add water, butter and Splenda.  Microwave 4-5 minutes only on HI, stirring once during cooking at 2 minutes.  Test for doneness as microwaves vary.  You want the cabbage just wilted and tender but not very soft really.  If properly done, this dish has none of the strong cabbage flavor or smell cooked cabbage usually has.  It’s one of the few cooked cabbage dishes my husband will eat.  Serve at once.  As I like the sweetness of this particular cabbage dish, I don’t usually add salt or pepper, but each to his own.

NUTRITIONAL INFO:  Makes 3 servings, each with:

90 calories

7.7 g.  fat

5.12 g  carbs, 2.23 g  fiber, 2.94 g  NET CARBS

1.2 g  protein

19 mg sodium

Indian Creamed Spinach (Saag Paneer)

Saag Paneer

We just LOVE creamed spinach!  Especially the kind they serve at Indian restaurants.  I can buy the paneer cheese frozen at a local Indian grocery. :)  There are recipes on the internet for making this cheese at home, too.  :)  This dish is Atkins Induction friendly and suitable for other Keto diets as well.

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

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

INGREDIENTS:

2 T. butter

2 oz. yellow onion

16 oz. frozen chopped spinach

1 c. water

3 oz. cream cheese

1/3 c. heavy cream

Dash salt and pepper

1 tsp. my Garam Masala spice blend

½ tsp. grated ginger root

½ c. chopped cilantro

½ seeded jalapeno chopped

OPTIONAL:  paneer cheese cubes (tofu cubes are a good substitute)

DIRECTIONS:  Sliver up the onion very thin or chop finely.  Melt butter in skillet and saute onion over medium heat in non-stick skillet.  Add spinach and water, cover and simmer just until spinach is done (about 5 minutes).  Drain off any remaining water.  Now dot the surface with cream cheese and stir in to melt.  Add all spices, ginger, and jalapeno pepper now.  Stir.  Lower heat to lowest setting and add cream.  Simmer uncovered for 2-3 minutes to allow  flavors to blend.  Add cilantro last and simmer 1-2 minutes longer. Sometimes I pop it into a 350º oven for 15 minutes, but that is not actually necessary.  The dish shown in the pic above WAS NOT baked yet.   Great with grilled kebab, chicken or fish.  Mmm Mmm Mmm.  I just love this stuff!

NUTRITIONAL INFO: Makes 4 servings each contains

193 calories

16.4 g  fat

7.9 g  carbs, 3.9 g  fiber, 4.0 NET CARBS

197 g  sodium

Jicama Cajun “Fries”

Jicama Fries

Man, I tried these on a whim and they were FANTASTIC!  And best of all, you don’t have to stand over a skillet of hot grease!  I’ve tried making fries from turnips, eggplant, daikon, rutabaga and all sorts of veggies on my low-carb journey.  But I have to admit, these are really my favorite.  The Seafood Spice blend in the coating takes away the inherent sweet edge jicama has, without dominating the final fries.  So don’t side-step this part of the recipe.  It’s essential for best results.  Other spices and blends could be substituted in if you prefer.  The coating really browned nicely and stayed crispy even as the fries cooled off!  Even my picky hubby gave these a thumbs up, and at first, he wasn’t even going to taste them!  These are Induction friendly, too!

Some may be tempted to just use spicy/BBQ pork rinds and omitting the seasoning blend in the recipe.  Please bear in mind the flavored pork rinds are laden with sugar and sometimes modified food starch as well……not acceptable ingredients for us low-carbers.  Be sure you read the ingredients listed if you don’t believe me.  In fact, you should ALWAYS read ingredients listings, for ALL processed foods.  The net carb count just isn’t the whole picture!

You’ll find many more snack recipes you’ll want to try in Jennifer Eloff’s latest best-selling low carb cookbooks.  Check out a sampling of those recipes on their Facebook page.  She and several other very talented chefs have collaborated to present a collection of mouth-watering dishes you’ll want to try.  You can order them at Amazon or here: http://amongfriends.us/order.php

DISCLAIMER:  I receive no remuneration for this book promotion nor for the inclusion of my recipes therein.  I promote them because they simply are GREAT cookbooks you’ll want to add to your cookbook shelf.

What a Jicama looks like

INGREDIENTS:

8 oz. jicama, peeled and cut into fries

2 T. homemade mayo

2 oz. plain pork rinds, crushed

1/2 tsp. my Seafood Spice Blend

Oil to coat baking pan if not using non-stick sheet pan

DIRECTIONS:  Preheat oven to 450º.  Peel and cut jicama into stick shapes.  Place in bowl and brush well with the homemade mayo.  Make certain you haven’t missed any spots or they won’t get coated at those spots. You want total coverage for the pork rinds to adhere to.  Crush the pork rinds in processor/blender.  Add spice blend to crushed pork rinds in a small bowl and stir well.  Now drop mayo-coated jicama (a few at a time) into the seasoned rinds and shake to coat well.   Alternately, you can use a plastic bag and shake them to coat.  Place fries directly on oiled or non-stick metal baking sheet.  A word of experience, DO NOT BAKE THESE ON SILICONE SHEETS, as they will not brown and crisp up properly on the bottom.  I found this out the hard way.  Bake for 10 minutes until tops are nicely browned.  Turn them and bake about 10 more minutes.  Bottoms brown where they touch the metal pan.

NUTRITIONAL INFO: Makes 4 servings each contains:

165 Calories

11.4 g  fat

5.50 g  carbs, 2.78 g  fiber, 2.22 NET CARBS

11.2 g  protein

276 g  sodium

Baked Sweet Potato Halves

Mom's Favorite

My Mom just loved baked sweet potatoes with nothing but butter.  Me, I like to dress them up with a hint of cinnamon. This method of preparing them is effortless and only takes 1/2 hour to bake, unless the potatoes are REAL big.  Now sweet potatoes aren’t something a low-carber should be eating daily, mind you.  But as you near goal weight you can allow yourself the occasional sweet potato. They are so nutritious and have a fiber deduction on the carb count as well, unlike white potatoes (a real no-no on low-carb).  These are not suitable until you are in Pre-Maintenance or have reached goal weight.  They are wonderful with baked fish, pork or BBQ.

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    medium 6-oz sweet potato, washed

2 T. melted butter

1/8-¼ tsp. cinnamon (I use Vietnamese cinnamon, said to be the best, from Penzey’s)

OPTIONAL:  few drops maple extract stirred into melted butter for brown sugar flavor

DIRECTIONS:  Wash potato and cut tips off each end.  Cut in half lengthwise.  Turn oven on to 400º.  Melt the butter in pan as the oven preheats, right in your metal baking pan. Remove pan from oven and stir in the cinnamon and maple extract, if using.   Now rub the cut side of the potato in the cinnamon-y butter.  Place pan back in oven and bake at 400º for about 30 minutes (longer for larger potatoes).  When a knife tip can be inserted easily, they are done.  Remove, serve and enjoy!

NUTRITIONAL INFO:  Makes 2 servings, each contains:

175 calories

11.5 g  fat

17.35 g carbs, 2.7 g fiber, 14.6 g  NET CARBS  (use smaller potatoes to lower)

1.54 g  protein

48 mg sodium

Sofrito Chicken-Spinach Salad

Sofrito Chicken-Spinach SaladI love Sam’s canned chicken meat as it is just pure white meat, water and salt.  No junkie ingredients added.   Today I used some to make a delicious spinach salad with a small head of fresh spinach and some of my delicious sofrito sauce.  It was very filling with the chicken and cheese added some protein.  The pumpkin seeds are optional and omitting them will drop the carbs by around 2 net carbs.

This recipe is suitable for all phases of Atkins, Keto diets and Primal as well. Omit the cheese for Paleo.

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

1/3 of 13-oz can (about 3 oz.) chicken meat

3 T. shredded mozzarella

1 T. pumpkin seeds, raw or roasted (optional)

2 T. my Sofrito mayonnaise (more if you like)

2 San Marzano or cherry tomatoes, cut in halves

DIRECTIONS:  Wash spinach leaves and pat dry with paper towels.  Place on serving plate.  In a small bowl, mix the chicken and sofrito mayo.  Add chicken meat and stir well.  Spoon chicken mixture on top of salad.  Top with mozzarella and if using, the pumpkin seeds.  Garnish with tomato halves.  If you like a really wet salad, add more of the sofrito mayo.

NUTRITIONAL INFO:   Makes 1 serving which contains:

512 calories

41.9 g fat

10.1 g carbs, 5.0 g fiber, 5.1 NET CARBS

1013 mg sodium

26.5 g protein

Grandma’s Green Beans and “Potatoes”

Click to enlarge

This was quite a pleasant surprise.  My grandmother on my Dad’s side when she was still living used to invariably cook small new potatoes with her green beans and it was always surprisingly good, though I always thought it odd at the time.    I was thinking about her beans and potatoes this week and decided to substitute a turnip and add some onion and see how that would be.  Well it wasn’t potatoes, but it sure was GOOD!  Delicate and sweet.  Not at all turnip-tasting and really did remind me of Grandma’s beans and potatoes!  So add this combo to your repertoire of green bean recipes and give it a try!  This is OK for Atkins Induction, Keto diets, Primal and Paleo as well!

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

2 oz. onion, chopped

2 oz. small turnip, peeled and diced

2 c. frozen green beans, pre-cooked a bit (or no-salt canned beans, drained)

DIRECTIONS:    Cook beans as usual and drain.  In a non-stick skillet, cook bacon until done and add onion and turnip and saute until both are tender and onion is slightly browned.  Add drained beans, toss saute, stirring to warm the beans up.

NUTRITIONAL INFO:   Makes 3 servings, each contains:

75 calories

3.6 g  fat

9.77 g carbs, 3.37 g  fiber, 6.4 NET CARBS

2.6 g  protein

341 mg sodium

Spaghetti Squash Parmesan with Bacon

Spaghetti Squash Parmesan Bake

Spaghetti Squash Parmesan Bake

This side dish is simply delicious, considering how little is in it!  The bacon and onion really GO together!  If you don’t overcook the squash and are careful when removing the threads, you can serve this right in the shell for its own “bowl” for festive occasions!   One reader suggests roasting the squash traditionally in the oven for added flavor if you have the time.  This 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 to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in the cookbooks! Order your 5-volume set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

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

INGREDIENTS:

½ large 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

Spanakopita Pie

Spanakopita Pie (shown with my Greek Stefado)

Spanakopita Pie (shown with my Greek Stefado)

I made a delicious low-carb version of Spanakopita Pie tonight.  It was delicious with our Beef Stefado!  I can’t have the traditional phyllo pastry one typically uses to make spanakopitas, but my low-carb crust with a few pork rinds crushed and added for crunch was quite good!  My husband said I could make this again any time!  This recipe is not suitable until you are in Atkins Phase 2, and have re-introduced grains, as there is flour product in Carbquick.

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 on 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 recipe Peggy’s “flour” Pie Crust

1 cup pork rinds, crushed fine

6 oz. fresh spinach

1 T. cream cheese

1/3 c. feta cheese, crumbled

Dash dill weed

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

¼ c. parsley, chopped

Dash salt and black pepper

1 tsp. dehydrated shallots or minced onion

DIRECTIONS:  Make the pie crust by that recipes instructions at the above link.  Roll into an oval shape about 10″ x 6″  (between two sheets of plastic wrap).  Remove the top piece of plastic a moment and sprinkle the pork rinds on the top.  Replace plastic and roll again to press the rind flour into the pastry.  Remove plastic again.  Flip the oval of dough completely over, as you want the rinds on the OUTSIDE of your pie.  Preheat oven to 375º.

Make filling:  Place spinach in a non-stick skillet over medium heat that you have glazed with a film of oil.  Stir with a fork and stir until it is wilted down.  Lower heat to low and stir in the cream cheese so as to melt it.  Add the crumbled feta, dill, mint, parsley, salt and pepper.  Add the shallots, stir and simmer on low heat a minute or so.

Remove the top sheet of plastic from your pastry and spoon the filling over the right half of your pastry oval.  Using the plastic wrap to help you, fold the left half of the dough over the right half.  Crimp the edges with a fork.   Using the plastic wrap to lift, tip onto a parchment or silicone sheet lined baking pan.  Pop into 375º oven and bake for about 20 minutes or until golden brown.  Remove and cut into 4 portions and serve with your favorite Greek foods.

NUTRITIONAL INFO:   Makes 4 wedge-shaped servings, each contains:

266 calories

23 g fat

20.3 g carbs, 17.05 g fiber, 3.25 g NET CARBS

15.2 g protein

543 mg sodium

Twice-Baked “Potatoes”

Twice Baked PotatoesI can’t believe I’ve been low-carbing over 6 years, made this delicious side dish a bazillion times and had not yet thought to post it to my blog.   So I’ll finally do that so it will be in my collection of recipes.  This dish is suitable for all phases of Atkins and Keto diets.  It is not suitable for Primal-Paleo due to all the dairy.

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

24 oz. raw cauliflower (about 2/3 of a large head)

1 oz. heavy cream

1 oz. cream cheese

1 oz. sour cream

4 T. melted butter, unsalted

4 oz. Cheddar cheese, shredded

2 large green onions, chopped

1 tsp. or less olive oil to grease dish

DIRECTIONS:  Cut cauliflower into smaller pieces and boil or steam until tender.  Drain well.  Stir in the cream cheese and butter to melt.  Add the sour cream and heavy cream and whip with a stick blender or hand mixer until smooth or nearly smooth.  Spread into a greased medium baking dish and top with half the cheese, then the onions and finally the rest of the cheese.  Bake in a preheated 350º oven for about 20 minutes or until lightly browned on top.

NUTRITIONAL INFO:  Makes 6 servings, each contains:

209 calories

18 g  fat

7.85 g  carbs, 2.98 g fiber, 4.87 g NET CARBS

6.98 g protein

257 mg sodium

Rutabaga and Onion Hash Browns

Click to enlarge

Rutabaga and Onion Hash Browns

This simple hash brown, shown above with braised beef and green beans, is very close to real potatoes, both in texture and flavor.  AND it can be ready in about 15 minutes. This recipe is not suitable until the starchy vegetable rung of the OWL ladder.  For those who question the “starchy veggie” status of this vegetable, rutabaga is listed as a starchy vegetable on pg. 154 of A New Atkins for a New You.

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:

5 oz. peeled and diced rutabaga, ½” dice or smaller

2 oz. chopped onion

1 T. bacon grease

Dash each of salt and black pepper

DIRECTIONS:    Heat bacon grease in non-stick skillet and saute chopped onion over high heat until ½ done.  Add diced rutabaga to skillet and saute, turning often until rutabaga is fairly tender.  This will take about 15 minutes of cooking.  Salt and pepper to taste.   This goes well with your breakfast eggs, sausage and bacon or makes a lovely side dish for meaty dinners.

NUTRITIONAL INFO:   Makes 2 servings, each contains:

93 calories

6.6 g  fat

7.95 g  carbs, 2.05 g fiber, 5.9 g  NET CARBS

1.1 g  protein

25% RDA Vitamin C

Judy’s Parmesan Baked Yellow Squash

Judy's Parmesan Baked Yellow SquashI just love yellow summer squash (the soft-skinned crookneck variety) and have cooked it a ton of different ways over the years.  But honestly, this recipe is by far the best way I’ve ever eaten it.   This is a recipe of a friend I used to work with years ago.  Parmesan is not usually the cheese people put on yellow squash dishes, but I’m here to tell ya it is an OUTSTANDING combination added with the sweet caramelized onions.  I just use the Parmesan in the green canister we all are familiar with, as a rule, for this dish.  But you can use whole, grated Parmesan if you prefer. OK for 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 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:

6 yellow summer squash (medium, about 6″ long)

6 oz. yellow onion

1 Flax Sandwich Bun, crumbled (or other low-carb biscuit or bread)

1/2 c. grated Parmesan cheese

Dash of Salt and Pepper

3 T. butter

DIRECTIONS:  Slice onion into thin slivers and saute in butter in no-stick skillet.  Cook until they begin to brown, as the caramelizing is essential to the flavor of this dish.  Turn off heat and let them cool.

Now grease a 9×13 glass casserole pan with butter.  Slice the squash laterally/lengthwise into 1/4″ slices (or thinner if you want to speed this dish up a bit).  This goes together in lasagna-type layers.  First sprinkle 1-2 T.of the flax bun crumbs on the bottom of the pan.  These will soak up moisture that bleeds out of the squash during cooking.  Now place a single layer of squash slices in the pan.  Jimmie them around, switching ends of slices so the pan is pretty much filled without gaps.  Top with 1/4 of the browned onions.  Next sprinkle 1-2 T. Parmesan cheese.  Repeat these steps until all ingredients are used, ending with onion on top.   Cover pan tightly with foil and bake 30-40 minutes at 350 º.  Uncover, add 2-3 T. water if there is no moisture left in the bottom of the pan.  Bake another 20-30 minutes (uncovered) or until squash feels tender when knife is stuck into it and onions on the top are toasty brown.  Toast top in broiler if need be.  You want the top layer of onion to be attractively toasted. This dish is a big hit every time I make it and it goes nicely with your holiday turkey dinners.

NUTRITIONAL INFO: Makes 6 servings, each containing:

150 calories

10.35 g  fat

9.88 g  carbs, 3.0 g  fiber, 6.88 NET CARBS

7.2 g  protein

26 g sodium