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Archive for the ‘Others Snacks’ Category

My extremely popular recipe for Jack Snacks (millions of fans on Facebook)  I have just taken to a new level.  Last night my husband asked for some and begged me to put just a few refried beans on top this time.  So I did the nutritional math for a tiny bit of those added and the damage wasn’t as bad as I thought:  3.45 net carbs per piece (original version w/o beans is .08 NC per piece), but definitely higher than the inspirational recipe.

These were VERY good and I felt like I was eating a real Texas-style nacho.  I baked them  in two stages and let them get crisper than I usually do so they might get crisp enough for the final nachos to be manageable in our hands.  That surprised me as I thought the moisture in the beans might make them a bit soggy and require a fork to eat them.  But that didn’t turn out to be the case.  These are not suitable until you reach the legumes rung of Atkins Phase 2 carb reintroduction ladder.  Keto folks can have these if the numbers fit your daily limits.  These are not suitable for Paleo or Primal due to the beans.

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

INGREDIENTS:

1 recipe my Jack Snacks

½ c. canned refried beans, warmed a bit in the microwave for a minute or so

1/3 c. shredded Cheddar cheese

DIRECTIONS:  Preheat oven to 375º.  Per the Jack Snack recipe, place 1 T. of the shredded Monterrey Jack cheese on a parchment-lined baking sheet.  A total o f 16 little piles should be formed equally spaced apart.  Pop into the hot oven and bake about 10-15 minutes or until golden on top and around the edges.  Remove pan and dot each cheese portion with about ½-3/4 tsp. of the warm beans.  I used a tiny demi-tasse spoon to dip these up for portion control.  Do not spread the beans out lest the cheese bases get soggy!  Lay the jalapeno slice on top of each and sprinkle the 1/3 c. shredded Cheddar on top.  Pop back into oven and bake until the Cheddar has melted or about 7-10 minutes longer.  Remove from oven and cool a minute or so so the bases can form/crisp up for removing.  Serve and enjoy!

NUTRITIONAL INFO:   Makes 16 nachos, each contains:

45 calories, 3.3 g fat, 3.73 g carbs, 0.59 g fiber, 3.45 g NET CARBS, 1 g protein, 107 mg sodium

 

 

 

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I decided to modify my Cheese Thin Buns recipe by adding some Carbquik to the ingredient line-up.   What a marvelous change that makes!  These tasty little snacks are less than 1 net carb per puff!  We both love snacking on cheese bread, but that isn’t exactly on a low-carb diet.  This is my answer to a late night snack that is suitable on a very low-carb diet.  These are easy to make and I’m certain they’ll be a hit with your family.  If you don’t like things spicy, omit the cayenne; if you do like things spicy, you may even want to increase the amount of cayenne!  🙂  These are suitable once you get to the end of Phase 2 Atkins.

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

INGREDIENTS:

3 eggs, beaten

½ c. water

2 T. olive oil

2 c. shredded Cheddar cheese

1 T. + 1 tsp. glucomannan powder (there is no substitute for this)

¼ c. whey protein powder (plain, unsweetened)

1 T. (3 tsp) baking powder

¼ tsp. garlic powder

¼ tsp. onion powder

¼ tsp. cayenne pepper (optional but greatly enhanced the flavor layers)

1/8 tsp. sea salt

1 c. Carbquik (use gluten-free bake mix for a gluten-free version)

DIRECTIONS:  Preheat oven to 350º.  Measure out the dry ingredients in a small mixing bowl and stir well to evenly mix.  In a separate medium mixing bowl, beat the wet ingredients with an electric mixer or whisk.  While you are whisking the egg mixture, slowly add in the dry ingredients until all is well blended into a batter resembling pancake batter.  Stir in the cheese and mix it well.  Let the dough stand a few minutes as it will thicken/stiffen up a bit.

I used a non-stick mini-muffin pan.  The cheese will bleed out some oil, so you shouldn’t have to oil a non-stick pan.  But if yours is NOT non-stick, oil the cups of your mini-muffin pan lightly with a brush.  Using a measuring spoon, put 1 level tablespoon of batter into each cup raking it out with a finger to get it all.  Will make exactly 34 muffins, so a second baking will be necessary unless you own two mini-muffin pans.  Pop into 350º oven and bake for 17 minutes or until browning on top.  We found browning enhances flavor, so you may want to even bake yours a bit longer.  Remove from oven and cool a couple minutes.  If cooled a bit, they will come out of the pans with a knife tip’s help without tearing apart.  If removed too hot, you are going to tear them up.

NUTRITIONAL INFO:    Makes 34 Cheese Puffs, each contains:

50.6 cals., 4.52 g fat, 2.13 g carbs, 1.43 g fiber, 0.70 g NET CARBS, 3.06 g protein, 138 mg sodium

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

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

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

INGREDIENTS:

4 oz. fried, cured ham

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

½ small pouch (1.3 oz) water-pack tuna

Dash onion powder

Dash cayenne pepper

1/8 tsp. Worcestershire sauce

2 T. softened butter

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

NUTRITIONAL INFO:  Makes 16 cheesies, each contains:

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

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Banana-Peanut Butter

Banana-Peanut Butter “Twinkies”®

One of my Mom’s favorite afternoon snacks for us when I was growing up was a banana sandwich with a smear of peanut butter on it.  Well, I took that flavor to a new medium……….a banana muffin batter.   These were tasty beyond words.  A little carb-y, so they are not for regular consumption.  But they are a tasty treat once in a rare while.  🙂  These are not suitable until you have reached the high-carb fruits level of the Atkins carb reintroduction ladder, nearer to maintenance.  These are too high carb for most Keto followers, but those at goal weight might indulge.  Totally not suitable for Primal-Paleo folks.

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

INGREDIENTS:

1 recipe my Banana Muffin batter

1 ripe banana, mashed

2 T. natural peanut butter (I use Laura Scudder)

DIRECTIONS:  Preheat oven to 350º.  Lightly grease a non-stick Twinkie® pan (or use a regular muffin pan if you don’t have a Twinkie® pan).  Make the recipe of banana muffin batter in a medium bowl.  Stir until smooth.  Spoon into the 12 slots of the pan equally (will be quite full as they don’t rise much).  Bake at 350º for about 22-25 minutes.  I’m still learning to use a new oven in a new house so these came out a little browner than I like, but the oven performed pretty well for me.  Remove when firm to the touch and cool off.  Slice in half and set aside.  Stir the mashed whole banana and peanut butter together until well-blended.  Makes 3/4 c. filling or exactly 12 tablespoons.  Fill each “Twinkie”® with 1 T. of the filling, spreading somewhat evenly.  You can, if you prefer, just “frost” the Twinkies® on the tops if this is easier.  🙂  ENJOY!

NUTRITIONAL INFO:  Makes 12, each contains:

244.7 calories, 19.76 g  fat, 13.15 g  carbs, 4.29 g  fiber, 8.86 g  NET CARBS, 6.83 g  protein

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Tuna is always in my pantry, so I reached for some to make lunch today.   These two-bite mini-muffins I created today, honestly……..my husband had trouble stopping at SIX of them!  But he’s a big eater.  I stopped at four. 🙂  These go together fast and only took 13 minutes to bake.  I highly recommend slightly cooling before attempting to loosen them from even a non-stick pan, as baked egg tends to stick to whatever pan you use.   I’ve not had good luck baking tuna items in silicone pans.  Tuna likes browning.  I used a 24 ct. metal pan to bake these.  This recipe is not suitable until Phase 2 Atkins  when you are nearing maintenance, due to the Einkorn Bake Mix.   You can lower the carb count per muffin even more using a lower carb bake mix than mine, which has Einkorn Flour in it.  But the count is already pretty darn low in my opinion.  Those still in the initial 2-week Induction Phase of Atkins need to eliminate the bake mix entirely and increase the eggs to about 6.  The muffins will naturally have a different, and somewhat eggier texture than mine here, but should taste about the same.  These should freeze nicely for about a month.  If you do the Induction version, adding 1-2 T. flax meal to that variation would add a little firmer structure to them.

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

INGREDIENTS:

4 beaten eggs

3 small pouches (7.8 oz. total) water-pack tuna

1½ c. my Einkorn Bake Mix

3/4 tsp. my Seafood Spice Blend

¼ tsp. sea salt

1 lg. 4-0z. jar chopped pimiento, drained

1 lg. green onion, chopped fine

2 2/3 slices American Deluxe or Cheddar cheese, 2 cut into 9 squares, 1 cut into 6 squares

VARIATION:   Add a few drops of Tobasco or a few shakes of cayenne pepper to the batter for a spicier muffin.

DIRECTIONS:   Preheat oven to 350º.  Beat the eggs in a medium bowl.  Add all other ingredients but the cheese.  Oil 24 slots of a mini-muffin pan.  Using a 2 T. scoop, add one level scoop to each slot.  They will be nearly full and there should be just enough batter for 24.  Place 1 square of cheese atop each and push it down slightly into the batter.  Pop into hot 350º oven.  Bake for 13-15 minutes or until they puff up and the cheese just begins to brown on top.  Remove and cool slightly.  If you try to remove while too hot, they will tear up on you.  Gently loosen with a knife tip or fork and enjoy.  A modest serving would be 4 mini-muffins.  A big eater will want 6 of these minis.

NUTRITIONAL INFO:    Makes 24 muffins, each contains:

22 calories, 0.9 g fat, 0.35 g carbs, 0.08 g fiber, 0.27 g NET CARBS, 3.22 g protein, 74 mg sodium

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ravioli-bites

Here is an exciting and delicious way to use my incredible glucomannan dumpling dough!  Man, are these ever good, and for only 1.28 net carbs per bite!  Can’t beat that.  Picture a platter full of these for Super Bowl next year!  And guilt free!  Very similar to Totino’s Pizza Rolls in taste but even better!   The cooking is a two-step process, but necessary for the dough to fully cook all the way through.  These are suitable for all phases of Atkins and Keto diets.  Omit the bit of flour, subbing in oat flour (slightly higher carbs), and these are suitable for Primal-Paleo as well!   An added note, I reheated the leftovers in the oven for lunch today (350º for 15 minutes) and they were GREAT!  I suspect these would freeze nicely, too, as the dumpling dough has proven, after simmering in sauces, to freeze 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: amongfriends.us/order.php.

INGREDIENTS:

2 recipes my Peggy’s Original Dumplings dough

2 T. finely grated Parmesan cheese

2 T. total Einkorn flour or oat flour (from certified gluten-free oats if required)

1 tsp. olive oil

6 oz. Italian sausage, cut into 3/8″ slices

½ c. low-carb spaghetti sauce (I use Lucini or Classico Italian)

DIRECTIONS:  Preheat oven to 350º.  Make the double batch of dumpling dough (adding the Parmesan and 1 T. of the flour to the dry ingredients) per that recipe’s instructions.  When the dough has firmed up nicely, divide into eighteen equal balls around 1½” round.  Dust the counter with the remaining flour and pat your fingers in it frequently to keep them  from getting sticky as you pat/work each ball of dough into a small 2″ round on your fingers.  You’re not looking for perfection here.  This soft dough is very difficult to roll, so I just do this in my hands.  Again, keep touching the flour with your fingers and patting onto the dough surface as you work so your fingers don’t get sticky as you work.   Place a slice of sausage on one side of each circle of dough, fold the other side on top and very gently press the edges together to close it up.   Repeat for all 18 ravioli.  Set on counter or paper towel.  When all 18 are made, heat oil on griddle and brown each side lightly.  With tongs, gently lift them onto a parchment lined pan and pop into 350º oven for about 5-10 minutes to finish baking and browning.  Remove and serve with a cup of your favorite low-carb spaghetti sauce for a light dip.  ENJOY!

VARIATION:  Use pepperoni slices instead of the sausage.  Alternately, you can take the finished raviolis after griddle searing and just pop them into a huge pot of your favorite marinara sauce and eat them more like traditional ravioli is served.  You could also, after baking, pour some of my Pink Cream Sauce over them and garnish with parsley.  BE CREATIVE with sauces!

NUTRITIONAL INFO:    Makes 18 “ravioli”, each contains:

43 calories, 3.06 g fat, 3.15 g carbs, 1.87 g fiber, 1.28 g NET CARBS, 2.57 g protein, 188 mg sodium

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Eggplant Focaccia

This is a fairly easy dish to throw together and it is quite tasty.  Any leftovers can be reincarnated the next day by adding some browned Italian sausage and mushrooms or some super thin slices of green pepper and seeded tomato.  My husband is a hearty eater and had 3 slices.  It took only 2 to satisfy me.  Not suitable until Atkins Phase 2 OWL unless you use a different, Induction-friendly bread instead of the bread mentioned below.  I added 2 sausage patties to the focaccia pictured above, because that’s what I had cooked, leftover in the fridge.  Next time I’ll use 4 patties.  If you add sausage, be sure to add that to the nutritional info shown below.

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:

1 batch of Artisan Flat Bread  (use Jen Eloff’s Gluten-Free mix in this bread for gluten-free version)

8 oz. unpeeled, eggplant (sliced thin, about 1/8″-¼” thick)

2 T. extra virgin olive oil

1 T. chopped fresh rosemary

¼ tsp. crushed dried oregano

Pinch each onion powder and garlic powder

3 oz. Havarti, Emmentaler, Swiss or Jack cheese, shredded

1 oz. Parmesan cheese for final topping

VARIATION:   Add a little cooked crumbled pork or Italian sausage crumbles to crust before layering with eggplant. 

DIRECTIONS:  Slice eggplant and spread onto paper towels and lightly salt.  Let sit 10 minutes and pat the water off tops.  Repeat for other side of eggplant.

Preheat oven to 350º.  While eggplant is “bleeding” out its water, make the Artisan Flat Bread per recipe instructions.  I always use mozzarella cheese where the recipe says Italian blend cheese. Spread batter onto parchment-lined 13×15 pan.  If you want to make this look like pizza, use a pizza pan instead.  Spread batter all the way to the edges of whatever pan you use.  Sprinkle rosemary, oregano and onion and garlic powder on top.  Now evenly spread half the grated cheese onto the batter.  If adding sausage, do it now.  Arrange eggplant slices in 1-2 slightly overlapping layers evenly on top.  Sprinkle with remaining grated cheese.   Finally, top with the Parmesan. Drizzle with the olive oil and bake for 30 minutes at 350º or until eggplant is done.  Remove from oven and slice into 12 pieces.  Serve immediately.  This is nice with a green or tomato salad.  Easiest eaten with your hands like pizza.

Shown with a little cooked sausage added under eggplant layers.

NUTRITIONAL INFO:  Makes 12 servings.  Excluding any added sausage, each serving contains:

238.5 calories, 19.7 g  fat, 4.76 g  carbs, 2.34 g  fiber, 2.42 g NET CARBS, 14.1 g  protein

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