Banana-Peanut Butter “Twinkies”

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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Einkorn Tuna Pimiento Cheese Muffins

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

“Ravioli” Bites

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

Eggplant Focaccia

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.  You can spread batter all the way to the edges and make the sheet rectangular, or make it oval like I did in the picture below.   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

Meatza “Donuts”

Meatza BatelsI wanted to make a crustless pizza today for lunch yet didn’t want to do my usual Quick Skillet Pizza or a traditional round shape.  I thought first about my stick/bar pan, a muffin pan and then my eye caught my donut pans.  Light bulb moment.  So I decided on making Meatza “Donuts”!  They came out so cute and quite delicious as well.  These are suitable for all phases of Atkins, Keto diets and Primal.  Not suitable for Paleo unless you have a plan-suitable non-dairy cheese.   These can be refrigerated or frozen.  They would make great portable food for camping or office reheating.   Great for a meal or for a late night snack.  🙂

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.

VARIATION:  Add 1 tsp. pizza or meatless spaghetti sauce (lowest carb) before adding toppings.

INGREDIENTS:

1 lb. lean ground pork

1/8 tsp. garlic powder (or coarse granulated garlic)

1/2 tsp. fennel seed, crushed

¼ tsp. oregano

1 T. parsley, chopped

3/4 c. shredded mozzarella cheese

½ c. grated Parmesan cheese

3 T. thin slivers green bell pepper

12 black olives, sliced into 3-4 slices

DIRECTIONS:   Preheat oven to 350º.  Press meat into two large doughnut pan slots (total 12 slots).  It will take about 3 T. per slot and each wil be pretty full.  if using sauce, smear 1 tsp. atop each “donut”.  Add 1 tsp. mozzarella cheese atop each “donut” trying to keep in on the meat and not all over the pan.  it’s actually not easy to do.  🙂  Push any roaming bits of cheese back onto the meat. 🙂  Then put 4-5 slivers green pepper on each one.  Slice the olives into 3-4 slivers and put 3-4 slices onto each “donut”.  Finally sprinkle 1 tsp. Parmesan over each circle.  Press each on top slightly to seat the toppings well into the meat.  To maintain the donut shape, take your finger and push any cheese off the center post of each form.

Pop pan into middle shelf of oven and bake for about 20 minutes or until slightly browned on top.  Meat should also be done at that juncture.  Remove pans from oven and walk over to sink and tip each pan slightly to drain off most excess grease and juices that bled out during cooking.  Using a knife, loosen each donut with a knife point, lift out of pan and place them on your serving platter.  ENJOY!

NUTRITIONAL INFO:    Makes 12 Meatza “Donuts”, each contains:  (two filled us up nicely)

144 calories

11 g fat

0.89 g carbs, 0.21 g fiber, 0.68 g NET CARBS

9.9 g protein

158 mg sodium

Tuna-Cheese Stuffed Mini Peppers

Tuna-Cheese Stuffed Mini Peppers

I have been seeing mini bell peppers of late in the stores and find them so cute and colorful I decided to buy some this week.  Decided on a tuna stuffing for them.  The tuna and cheese flavors here play nicely with the sweet edge of the peppers.  The touch of cayenne pepper give them just a little bite.  Omit that if you don’t like spicy food, but this amount isn’t very hot to me, as I don’t like real spicy foods myself.   These are suitable for all phases of Atkins and Keto diets if the carbs will fit your daily limits.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and friends.  Chef George Stella also brings you a wealth of his delicious recipes!  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  small sweet mini bell peppers (red, yellow, orange)

1½ c. shredded Cheddar cheese (I used a mixture of Cheddar and American Deluxe)

3 oz. softened cream cheese

1/8 tsp. red cayenne pepper

6.2 oz. tuna, oil pack (I use the foil pouch)

VARIATION:  Instead of cayenne, use 1 tsp. Tobasco brand Chipotle Hot Sauce

DIRECTIONS:  Bring a 4 qt. pot of water to boil.  Cut stem end off peppers and seed with the point of a knife. Cut in halves lengthwise.  Plunge them in the boiling water for 2 minutes just to soften just a bit.

Line a baking sheet with parchment.  Preheat oven to 350º.  In a medium bowl, soften cream cheese on a covered paper plate in your microwave set on defrost for about 20 seconds.   Add the Cheddar cheese, cayenne and tuna.  Mix well, blending with a fork.  Using your fork, fill each half with about 1-1½ tablespoons of the filling.  Place them on the paper covered pan.  Pop pan into 350º oven for about 10 minutes just long enough to melt the cheese and they barely begin to brown.  Serve hot!

NUTRITIONAL INFO:   Makes 28 pieces, 4 pieces per serving and each serving contains:

202 calories

14.14 g fat

3.98 g carbs, 0.67 g fiber, 3.31 NET CARBS  (just under 1 carb per piece!)

14.3 g protein

267 mg sodium

BBQ-dogs

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When you BBQ a big piece of brisket, like we do from time to time, it seems there’s always so much leftover (there are just two of us here).  I like to chop some of the leftover meat, add a little of my low-carb BBQ sauce, so there is some convenient chopped beef BBQ for sandwiches throughout the week.

Last time we grilled a brisket, I also happened to need to bake some low-carb bread, as I was down to my last.  Then when I started stirring all those ingredients up in my mixing bowl this finger-food idea just popped into my head.  Using my protein bar silicone baking pan (but you could use a regular muffin pan), I formed the tastiest little treats!  These are great for parties, great snacks or even several for a grab-and-go lunch!  They’re low in carbs, too!

I have started adding 1 tsp. yeast dissolved in 1 T. warm water to my bread batter, not for rise, but for flavor.  You can omit that, but it will only lower net carbs by .13 g, so why not go ahead and add it for that touch of yeast flavor?  These are suitable once you get to the nuts level of Atkins Phase 2 (OWL, Ongoing Weight Loss).  If you add that cheese, be sure to add in those cheese carbs.  You can bake these in muffin pans if you don’t own or want to get the specialty pan shown below.  I just happen to have stumbled on a couple of these pans in my local Tuesday Morning store one day.

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:

1 recipe my gluten-free grain-free focaccia bread

12 oz. leftover chopped BBQ beef or pork

¼ c. low-carb BBQ sauce  (1-2 carbs per tablespoon or less)

VARIATIONS:  Add 1 tsp. shredded Cheddar cheese or some chopped green onion on top of the meat portion before topping with the “cover” batter.  🙂

DIRECTIONS:  Preheat oven to 350º. Make up the bread recipe per that recipe’s instructions.  If you like, you could add a little onion powder to the batter, or finely minced green onion, but be sure to add in those carbs if you do!  Toss the chopped beef with the ¼ c. BBQ sauce.  If not using silicone pans, grease your muffin cups generously to prevent sticking. Dip up about 2 tsp. batter into each of your pan’s 12 slots.  This should take about half the batter.   Using a spoon or fork, spread it evenly on the bottom of the form.  Next dip 1 oz (about 1 Tbsp.) chopped beef mixture onto the batter.  Gently spread the meat evenly.  Finally, spoon the remaining batter on top of the meat in each slot (about 2 tsp.).  Again, with the back of a spoon, spread that batter carefully and as evenly as possible.  You want to completely cover the meat as best you can.  There will barely be enough batter to complete the job, so it is important you measure the bottom and top batter as suggested to avoid running out before all 12 “dogs” are “constructed”.  Place silicone pan on a sheet for support and pop into 350º oven for 25 minutes or until lightly browned as shown.  ENJOY!  Below is a pic of the silicone pan I used, but these can be made in muffin shapes just as well.

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NUTRITIONAL INFO:  Makes 12 “dogs”, each contains:

193 calories

13.3 g  fat

2.71 g  carbs, 1.05 g  fiber, 1.66 g  NET CARBS

15.7 g  protein

145 mg sodium

 

Apricot Trail Mix

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Apricot Trail Mix

I absolutely LOVE trail mix.  And such a healthy snack!  It has the added bonus of being very transportable, for hiking, biking, camping, or taking to the office in a little baggie.  This apricot-coconut mix was a Christmas favorite of a relative.  She always broght some to the holiday gathering. The stuff is so good I have to dip my ½ cup portion out and put the bag away, or I’ll just keep eating and eating it.  Wrapped prettily with a ribbon, this makes a lovely gift when going to parties or for the holidays.  Just place in a pretty clear glass container and affix a pretty bow on top!  This very nutritious dessert/snack is not suitable until the highest fruit rung of the Atkins OWL carb ladder (pre-maintenance or maintenance).  This recipe is suitable for Paleo-Primal eaters.

VARIATION:  Substitute dried pieces for the dried apricots. I also have a Cranberry Trail Mix recipe you might like.

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:

5 oz. pumpkin seeds, hulled, roasted (unsalted)

5 oz. sunflower seeds, hulled, roasted (unsalted)

2 oz. walnuts (about 28 halves), coarsely chopped/broken up

6 oz. fresh coconut meat, slivered thinly

4 oz. sliced almonds

6 oz. dried apricots, no sugar added (I buy them at Sam’s)

DIRECTIONS:  Preheat oven to 200º and spread thinly sliced coconut onto a sheet pan. Dry for about 1½-2 hours, stirring occasionally.  Remove from oven before coconut begins to brown and cool.  You don’t really want to toast it for this recipe, just dry it out a bit.  In a large mixing bowl, toss all ingredients together.  Using kitchen shears, cut apricots into small pieces and add to the bowl.  Stir to mix well.  Store in a zipper plastic bag in your pantry.

NUTRITIONAL INFO:   Makes about 6 cups or twelve ½ cup servings.  Each ½ cup serving contains:

301.6 calories

23.5 g  fat

18 g  carbs, 5.3 g  fiber, 12.7 NET CARBS

9.81 g  protein

53.6 mg sodium

 

“Potato” Chips

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These little crispy gems I made today were FANTASTIC alongside my bunless hamburger at lunch.  I could eat them all by themselves or with a good sour cream onion dip any old day.  Tasted just like potato chips to me and were VERY crisp, even after they cooled off.  When I was growing up, my Dad always asked Mom to fry  french fried potatoes with the skin on and loaded his up with black pepper. I always thought that funny at the time, but have learned to enjoy pepper on fries over the years.  🙂  In his honor (he passed away 6 years ago), I put some pepper on some of these little chips today and they tasted just like his skin-on fries to me!  Really good with just sea salt and with both salt and black pepper!

I have often wondered if you could deep fry jicama, but I honestly just didn’t believe you could hide the sweet taste of jicama to want to try it.  I also didn’t think I could ever slice it thin enough to work for something like this.  Well, I bought a little folding Rival slicer recently and tried jicama on it today.  The entire batch has 6.7 carbs, and that is pretty good!  Didn’t test them in dip, but they’d probably do OK with soft sour cream or yogurt dips.  They would probably break apart in thicker dips.

INGREDIENTS:

6 oz. peeled jicama

Oil of your choice 1″ deep or more for frying (only 1T. absorbed is calculated into nutritional info below)

Dash sea salt, black pepper optional

DIRECTIONS:  Set some paper towels on newspaper  by your stovetop for draining purposes.  Next, peel and slice jicama VERY thin.  I used a Rival fold-up slicer set on the thinnest setting, but a mandoline set on the thinnest blade setting would also work.  It will take a very adept slicer to get it thin enough slicing with a knife by hand……not sure you can really.  My food processor doesn’t slice this thin with either of the blades I have, but maybe you have a thinner blade than I.  But if knife in hand is all you’ve got to work with, slice it as uniformly thin as you can.  Bear in mind you will have to cook it much longer to get thicker slices to brown enough to get them truly crispy.  You’re aiming for 1/16″ thick.  Heat the oil in a deep skillet or deep fryer.  Drop about half the slices into oil carefully so as not to spatter on yourself and to not cool off the oil too much with overcrowding.  The bottoms will begin to brown first, so flip them over several times to get the most even browning.  You want these quite brown, but of course, not burned.  Any white areas in the center will NOT be crispy, but rather chewy.  But if these are browned well, they will be crisp even after they cool off!  I was most impressed with that fact.  When brown, lift out of oil with slotted spoon onto awaiting paper towels. While still hot and oily, sprinkle with salt and pepper if using.   Fry the second half of the chips, drain and season.  These are best served hot, but will stay somewhat crisp even when cool, if they are browned properly.  TIP:  The browner you get these, the more they taste like real potato chips.  Just be sure you to stop short of burning.

VARIATIONS:  BBQ potato chip version is here:  https://buttoni.wordpress.com/2011/10/27/bbq-potato-chips/   The Nacho Cheese Corn Chip version is here:  https://buttoni.wordpress.com/2011/10/27/nacho-cheese-corn-chips/

NUTRITIONAL INFO:   Makes about 20-25 chips (that depends on the cut, of course).  Entire batch contains:

184 calories

13.7 g  fat

15 g carbs, 8.3 g  fiber, 6.7 NET CARBS  (for the entire batch)

1.2 g  protein

196 mg sodium

266 mg potassium

46 % RDA Vitamin C and 13% iron

BBQ “Potato” Chips

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BBQ Potato Chips

These crispy little chips came out extremely close to the flavor of commercial BBQ potato chips!   We LOVED them!  So crisp, too.  And best of all, these little snack chips are an Atkins Induction friendly recipe.  Of course, you can omit the spice blend for plain “potato chips”.  I also have a Nacho Cheese “Corn” Chip recipe you might like.

I have often wondered if you could deep fry jicama, but I honestly just didn’t believe you could hide the sweet quality jicama has enough to want to even try it.  I also didn’t think I could ever slice it thin enough to work for something like this.  Well, I recently bought a little folding Rival slicer and it slices jicama VERY thin.   These are delicious with burgers or by themselves!

These can also be made plain and those taste like real potato chips to me!   At 8 net carbs for this entire batch not bad all in all.  The plain ones even hold up to sour cream and yogurt dips.

For more delicious crackers, chips and snacks, you really should visit the LOW CARBING AMONG FRIENDS Facebook page and see what a marvelous collection of recipes are in these best-selling cookbooks.  International author Jennifer Eloff has collaborated with several other talented low carb cooks, including George Stella, well-known to the low-carb community!  You can order individual volumes or the entire 5-volume set at Amazon or http://amongfriends.us/order.php.

DISCLAIMER:  I do not receive money for this book promotion nor for the inclusion of my recipes therein.   I promote them because they are WONDERFUL recipes any low-carb meal planner would be excited to serve to family and friends alike.

INGREDIENTS:

6 oz. jicama, peeled

Oil of your choice 1″ deep or more for frying (1T. is calculated into nutritional info below as absorbed, but I suspect less than that is actually absorbed)

Dash sea salt

¼ tsp. my Seafood Spice Blend

1/8 tsp. dehydrated tomato powder. Goya makes it in bouillon shaped cube and also in block form (optional)

DIRECTIONS:  Mix seasoning (and the crumbled tomato powder if using) into a paper plate (I poured mine into an empty salt shaker I keep for such purposes).  Set some paper towels on old newspaper by your cooktop for draining purposes.  Peel and slice the jicama VERY thin, 1/16″ or less or they will not get crisp when cooked.

I use a Rival slicer set on the thinnest setting, but a mandoline set thin would also work.  It will take a very adept slicer to get thin enough slices with a knife, cutting by hand.  My food processor doesn’t slice this thin with either of the 2 slicing blades I have, but maybe you have a thinner blade than I and will try that method.

Heat oil in a deep skillet or deep fryer over high heat.  Drop one slice of jicama in the oil for a test fry.  If it browns too fast or burns, turn the fire down a wee bit to lower oil temp.   Drop about half the slices in the oil next so as not to crowd and cool off the oil too much.  The bottoms brown first, so keep flipping them during frying for the most even browning.  If any areas in the center are white, those areas will NOT be crispy! White areas will be tough/chewy and nothing like a potato chip.  If browned properly, they will be crisp even after they cool off, an impressive fact for such a  moist vegetable.  As soon as they are brown, lift them out of oil with a slotted spoon onto awaiting paper towels to drain. While still hot and oily, sprinkle with salt and the spice blend on both sides.  Fry the second half of the chips, drain and season.  These are delicious served hot, but will stay crisp even when cool, if browned properly.

NUTRITIONAL INFO:   Makes about 20-25 chips.  The entire batch contains:

190 calories

13.7 g  fat

16.7 g carbs, 8.4 g  fiber, 8.3 NET CARBS  (for the entire batch)

1.3 g  protein

196 mg sodium

 

Nacho Cheese “Corn Chips”

Nacho Cheese "Corn Chips"

Nacho Cheese “Corn Chips”

Man, I have often wondered if you could deep fry jicama, but I honestly just didn’t believe you could hide the sweet quality of jicama enough to bother to try it.  I also didn’t think I could ever slice it thin enough to work for something like this.  So I bought a little folding Rival slicer and tried jicama on it today  to have with my bunless burgers.  The nacho cheese corn chip version shown above was sprinkled with a mixture of nacho cheese popcorn seasoning, corn bran and sea salt.  This is the closest to a true tortilla chip as I’ve come to in my my attempts to come up with one.  Though crispy fried jicama usually tastes more like potato chips, this combination of seasoning gives it more of a corn chip flavor.  These are suitable once you get to the grains rung of OWL due to the tiny bit of corn bran.

The corn bran, virtually pure fiber and no carbs, I have only found at Honeyvillegrains.com.  But sadly, they only sell it in a huge bag, so it’s probably not worth your trouble to buy just for this recipe (though it was cheap, as I recall).  I keep mine in my freezer and have been using the same bag for a couple years now with no ill effects during storage.  It is used in very tiny amounts to add a slight corn flavor to recipes.

I used Kernel Seasons brand of cheese popcorn seasoning I get at Walmart where the popcorn is shelved. Yeah, yeah, I know it’s not the greatest product in the world, for anybody, but this tiny amount shouldn’t kill your daily carb count and brings sooooo much cheesiness to these nacho chips.  If you can get pure powdered cheese, that would be a healthier choice.

If you omit the corn bran, you can enjoy these during Atkins Induction.  These are great with burgers, just as a snack, or would compliment your next Mexican food dinner quite nicely!  ENJOY!

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

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

INGREDIENTS:

6 oz. peeled jicama, (that’s about 1/4-1/3 of a 6½” jicama)

Oil of your choice 1″ deep or more (I use palm shortening)

1/8 tsp. corn bran (optional, I order at Honeyvillegrains.com)

1/4 tsp. nacho cheese popcorn seasoning (or pure powdered cheese if you can get it)

Dash sea salt

DIRECTIONS:  Mix seasoning and salt in a paper plate.  I poured mine into an empty salt shaker I keep for such purposes.  Set some paper towels on newspaper  by your stove-top for draining purposes.  Next, peel and slice jicama VERY thin.  I used a Rival fold-up slicer set on the thinnest setting, but a mandoline set on the thinnest setting would also work.  You’ll just never get them thin enough with an ordinary knife.  My food processor doesn’t slice this thin with either of the blades I have, but maybe you have a thinner blade than I.  You’re aiming for 1/16″ thick cut on the jicama.

Heat oil in a deep skillet or deep fryer.  Drop about half the slices in so as not to crowd or cool off the oil to much.  The bottoms will begin to brown first, so I flipped mine over several times to get the most even browning.  You want these quite brown, but of course, not burned.  Any white areas in the center will NOT be crispy, but rather chewy.  But if these are browned well, they will be crisp even after they cool off!  I was most impressed with that fact.  When brown, lift out of oil with slotted spoon onto awaiting paper towels. While still hot and oily, sprinkle with the seasoning mixture on both sides.  Fry the second half of the chips and season as well.

NUTRITIONAL INFO:  Makes 1 serving of about 20-25 chips (depends on size).  Entire batch contains:

186 calories

13.7 g  fat

15.4 g  carbs, 8.5 g fiber, 6.9 g NET CARBS

1.2 g  protein

161 mg sodium

Beef Jerky

Peggy's Beef Jerky2

My new kitchen toy is a Guide Gear 10-shelf dehydrator, seen here, if interested.   It just cranked out the most beautiful, tasty batch of beef jerky in 4 hours flat!! I love me some good beef jerky!!  This has always been my husband’s favorite snack as well.  And the perfect low-carb snack indeed!  At $12-16 per pound in most meat markets, this is a very expensive little snack.  For years I made my jerky on regular sheet pans in the oven at 155-160º for 4-6 hours, basting and turning the meat a couple times during the drying process.  Doable, but not as easy. A dehydrator allows the strips of meat to dry on open racks, with forced warm air circulation around all sides of the meat, eliminating the need to turn the meat at all, somewhat speeding up the drying process.  My old plastic small dehydrator with only 4  very small shelves gave up the ghost years ago and I’m just now replacing it with this large model.   And I’m SO glad I finally acquired a new one!

This recipe can be done with other cuts of beef, but sirloin will be the lowest in calories and fat (except for skirt meat) and probably the best meat value for jerky.  I began with 4 nice sirloins (about 6# raw meat total) that when trimmed of all fat, sinew, any visible gristle and membrane, yielded exactly 5# of lean strips of raw beef.  That dried out to exactly 32 oz. of finished jerky.  Since I can’t possibly know how much you will eat at a sitting, I’m giving you nutritional info for a 1 oz. serving, which is probably 2-3 pieces, depending on their size.

When slicing your meat, it is important to slice it uniformly thick (FYI, longer strips are best for dehydrator trays.  If oven cooking, the length of the strips is unimportant).  I aim for 3/16″-1/4″ thick slices.  HANDY TIP:  Slicing partially frozen meat is easier, if you can take the time to partially freeze it.  Any thinner than 3/16″ will reduce your final jerky to crispy critters faster than the thicker pieces (must remove those from cooking sooner); thicker than 1/4″ will take a long time to fully dry out.

I like to marinate my meat for at least 6 hours (or overnight) in the refrigerator in a covered plastic pan before dehydrating.  You will get better flavor results with longer marinating time. 🙂  For those that like a sweeter, teryaki-type jerky, you can add 1 tsp. of maple extract and a dab of your favorite sweetening agent.

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: 

6-6½ lbs. boneless sirloin (will yield about 5 lb. trimmed meat)

1 T. tomato paste (Walmart Great Value brand is pure tomato pulp, no added sugar)

3/4 c. red wine or water

1/3 c. soy sauce (not low-sodium), wheat-free tamari or coconut aminos

1 tsp. onion powder

1 tsp. garlic powder

2 tsp. coarse black pepper

1 pkt. stevia, Splenda or other sweetener (optional)

DIRECTIONS:   Trim all fat, membrane, sinew and gristle off the meat.  Any left on will expedite spoilage.  Partially freeze meat to facilitate slicing.  Slice the partially frozen meat 3/16″ thick.  In large plastic/glass marinating pan,  blend tomato paste with soy sauce until smooth.  Add water and remaining ingredients and stir well.  Add meat to the marinade and using hands, toss meat several times to coat well.  Cover and marinate 6 hours or overnight, covered, in refrigerator.  You can also marinate the meat in gallon zip-log plastic storage bags.  I recommend placing them into pans though, in case of leakage you won’t want to mess up the refrigerator 😉  Stir once or twice during marinating (or manipulate the bag with your hands to be sure all the meat is touching the marinade.

When ready to dehydrate, lift meat pieces out of marinade and lay on dehydrator trays or non-stick baking sheets, leaving a ¼” space between pieces.  You do not want them to touch each other as this will block air/heat circulation. Set dehydrator to meat setting (155º-160º) for 4-6 hours.  I check mine every hour, in case small/thin pieces are over drying. No matter how hard you try, some pieces will slice out thinner than others.  It just happens!

My jerky takes 4 hours in my dehydrator, but it used to take me 8 hours, for several reasons, mostly tray overcrowding in my old smaller dehydrator.  If oven cooking on pans, set oven between 160º-200º. Turn meat every hour (usually 1 or 2 times is enough).  Take pieces out of the dehydrator/oven as they appear to be fully dried.  It goes without saying, any thick pieces will take longer to fully dry out.  Discard any marinate remainders as it is contaminated with raw meat juices.  When jerky has cooled, ENJOY!!

For remainders, wrap in small batches in foil and then place the foil packs into a large ziploc bag.  Though they can be stored on the counter for 1-2 months, if not properly dried, it can mold/spoil.  Refrigerating therefore, is always the safest way to store jerky that has not been done commercially.  I actually keep most of mine in the freezer and just thaw 1 foil pack as needed, keeping the one in the fridge until that pack is fully consumed.

NUTRITIONAL INFO:  Makes 32 oz. (2 lb) finished jerky, or 32 servings of 1 oz. each.  Each serving contains:

94.59 calories

2.52 g  fat

0.58 g carbs, .09 g  fiber, 0.49 g  NET CARBS

16 g  protein

128 mg sodium

Smokin’ Jack Sausage Bites

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Click to enlarge

A quick snack if using fully cooked smoked sausage.  I had 1 link we grilled this week leftover in my refrigerator and made a plate of these tasty bites for lunch today.  This is Induction friendly.

INGREDIENTS:

1  link smoked sausage, pre-cooked (mine weighed 2½ oz.)

3 oz. pepper jack cheese

DIRECTIONS:  Preheat broiler.  Slice cooked sausage into 12 even slices. Place on metal pan and top with folded bits of pepper jack cheese.  Pop in broiler until cheese is melted and starting to brown.  Place on paper towels a moment to soak up excess grease and put on serving plate.  Have toothpicks handy for easy grabbing.

NUTRITIONAL INFO:   Makes 2 servings, each one contains:

271 calories

22.3 g  fat

1.75 g  carbs, 0 fiber, 1.75 g  NET CARBS

15 g  protein

456 mg sodium

25 % RDA calcium

Prune Protein Bars

Click to enlarge

Click to enlarge

I was shopping last month and found the coolest silicone baking pans on sale at my local Tuesday Morning store.  They only had two of them and they were framed with steel, so they will support themselves and have something to grab onto that supports them when picking up to place/remove from the oven.  The compartments are approximately 4″x 1¼”x 1¼”, which is perfect for individual bar cookies, brownies, protein bars, mini cakes, or making little petit fours.  Here’s what it looks like:  But of course, you can press this dough into a pan and cut into squares with a knife as well.  This specialty pan isn’t essential for making these, just fun!  🙂

This recipe was inspired by a gluten-free granola bar recipe I saw over on Joyfulabode.com.  I decided to sweeten it up more as well as add some protein powder, DaVinci caramel syrup, and dried prunes.  The final result was very, VERY good.  And best of all, no cooking to speak of, so no heating up the kitchen.  These were so easy to make, I’ll be making variations on this recipe, I’m sure!  Plus these are stable/safe to store at room temperature, but I think they are less fragile if kept chilled.  In other words, they are not well-suited for back pack jostling. 🙂  They will tend to break apart if handled roughly.  For anyone interested, I froze a few and they froze just fine.  They did not get sticky on the surface or soggy in any way after defrosting.    This recipe is not suitable until the higher carb fruit rung of Atkins OWL Phase.

INGREDIENTS:

½ c. each almonds, walnuts, and pecans

¼ c. each roasted pumpkin seeds, sunflower seeds and sesame seeds

1½ c. coconut, unsweetened

½ c. erythritol (or preferred ½ c. sugar equivalent sweetener)

1 scoop (¼ c.) whey protein powder, unflavored, unsweetened (I use NOW for 1 net carb per scoop)

½ tsp. cinnamon

5 dried prunes, chopped

¼ c. sugar-free honey (I buy at Walmart)

¼ c. DaVinci caramel sugar-free syrup

1 tsp. vanilla

¼ c. coconut oil

¼ tsp. salt (omit if seeds above are salted)

DIRECTIONS:  Place the first 7 ingredients into the bowl of a food processor (or blender) and pulse 2-3 times to a medium grind.  You don’t want it too coarse; you don’t want it too fine.  🙂  In a small saucepan, bring the last 5 ingredients to a bubble over medium-high heat.  Remove from heat and pour over the dry mix and stir well to moisten all ingredients.  If you have suitable silicone muffin cups, press into 18 patties or bars, making them as level as you can with your fingers.  I found each one took about ¼ c. dough.  If you don’t want round patties, just press dough onto a 9×13 non-stick or parchment-lined pan.  Chill for 1 hour and cut into 18 bars.  Store extras covered in the bottom of your refrigerator or in your freezer.  I actually prefer to just freeze them and eat them right from the freezer, as they never really get hard, hard in the freezer.

NUTRITIONAL INFORMATION:   Makes 18 bars, each contains:

187 calories

16.88 g  fat

5.72 g  carbs, 2.86 g fiber, 2.86 g. NET CARBS

5.1 g  protein

57 mg sodium

159 mg potassium

12% RDA Vitamin E, 34% copper, 17% iron, 18% magnesium, 39% manganese, 113 % Thiamin, 13.3 % zinc

Spicy Onion Rings

 

Click to enlarge

Spicy Onion Rings

I’ve been wanting to try my hand at onion rings.  I am not so wild about onion rings, but my husband sure loves them.  These are oven-baked instead of fried, so no greasy mess on the stove.  They came out very tasty, but were considerably softer than a deep-fried, batter-coated onion ring.  No surprise there.   The coating browned nicely and was very crunchy.  I would definitely do these again.  Just so you know, only the smallest diameter rings could be picked up by hand easily.  I dipped the larger ones onto my plate and used a fork to cut them in half to eat.  These are 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 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:

8 oz. onion cut into ½” rings

2 oz. plain pork rinds, crushed very fine

3/4 tsp. my Seafood Spice Blend

4 T. my homemade mayo

DIRECTIONS:  Preheat oven to 450º.  You will need a large, preferably non-stick baking sheet to bake these.  Slice onion and separate rings until you have 8 oz.  That’s about 16 medium ½” rings.  Parboil for 1 minute in boiling water and lift out onto paper towels to totally dry. Crush pork rinds very fine in processor, blender or by hand.  Remove any larger, hard bits that are invariably in pork rinds when you crush them.  Mix spice into crushed rinds in a small bowl.  In a shallow dish or pie plate, pour the 4T. mayo.    Slowly dip an onion ring into the mayo, coating the outside and the inside (with your finger if necessary.  Then drop them into the pork rinds and coat well outside and inside.  Lay each onto the baking sheet.     Repeat until all rings have been coated.  Pop into 450º oven for about 25 minutes.  They tend to brown more and faster on the bottom where they touch the pan, so you may want to turn them over at the 15 minute mark.  Not much grease so no draining necessary.  Lift onto serving platter and ENJOY!

NUTRITIONAL INFO:   Makes 4 servings of 2 0z. each.  Each serving contains:

196 calories

15.6 g  fat

5.10 g  carbs, .53 g fiber, 4.57 g  NET CARBS

9.5 g  protein

271 mg sodium

85 mg potassium

31% RDA Vitamin B12, 26% riboflavin and 40% selenium

Smoked Oyster Canapes

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Smoked Oyster Canapés

A quick and tasty snack or party appetizer for your next football game gathering.  Of course, if you don’t care for smoked oysters, you probably won’t like these.  But my folks always kept smoked oysters in the house and it was a favorite snack with saltines.  But I’ve found a low carb way to still enjoy them. Oysters have carbs, but there’s only 7 net carbs in an entire 3.75 oz. can, so eating 4-5 of these is doable for a low-carb snack.  This recipe is Induction friendly.  Every brand of oysters is different the size/number of oysters in the can.  That makes it hard to formulate a big recipe and know how many you’ll end up with.  As a rule, the oysters are very small after smoking, but my can had 27 in it this time.  I make up just the number of these I think I want or need for guests, because my husband is not so fond of smoked oysters and never eats them with me.   So the recipe below is for ONE canapé and you go with that based on consumption.  You’ll need toothpicks to put these together 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 cooks to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in the cookbooks! Order your 5-volume set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

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

INGREDIENTS:

1 smoked oyster

1 medium black olive, pitted

1/3 tsp. Philly cream cheese with chive and onion

DIRECTIONS:  Dab 1/3 tsp. cream cheese on each oyster, Spear through both with a toothpick, catching a black olive on the bottom of each canapé.

NUTRITIONAL INFO:   Each canape contains:

12 calories

.8 g fat

.6 g  carbs, .1 g fiber, .5 g  NET CARBS

.7 g  protein

83 mg sodium

Italian Meatballs

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Click to enlarge

I like to make a huge batch of meatballs when I make them so I’ll have a bunch to freeze for convenient future use.  Not only do these make wonderful snacks as is or with your favorite low-carb sauces, but it’s nice to have them already cooked to pop into your favorite spaghetti sauce.  They make a wonderful meatball sandwich on your preferred low-carb bread as well.  🙂  This recipe is Induction acceptable.  I have to watch my sodium intake now, but if you’re not sensitive, you might want to increase the salt to ½ tsp. in these, as that’s what my original recipe calls for.  I just can’t have that much salt anymore.  🙂

INGREDIENTS:

3 lb. lean ground beef

4 oz. onion, chopped very fine

4 oz. green bell pepper, chopped very fine

2 T. bacon grease

1/3 tsp. dried oregano

1 c. parsley, chopped

3 eggs beaten

4 T. grated Parmesan cheese

1/2 tsp. coarse ground black pepper

1/4 tsp. salt

DIRECTIONS:  Preheat oven to 350º. Lightly grease two baking pans with sides.  Place meat in large mixing bowl.  Chop onion and pepper and saute in bacon grease until completely fender.  Add to meat, grease and all.   Add oregano, parsley and Parmesan.   Add the beaten eggs, salt and pepper.  Mix thoroughly, which is most efficiently done with your hands.  I use a small ice cream scoop, or you could use a large melon ball tool if you have one.  Scoop up equal amounts of meat mixture, enough to roll into 1½” balls.  Place closely together on two baking sheets.  I get 48 meatballs out of this recipe.   Place pans of meatballs in a 350º oven and bake uncovered for about 25-30 minutes.  Check one for doneness.  They should be grey and not pink in the center.  Remove from oven and cool unless using some immediately.  These will exude a lot of beef juice during cooking.  When removing meatballs from the pan, if you twist them as you lift, they will come up without that congealed juice attaching to the meatball.  I scrape all that good solid juice stuff off the pans for my two little rat terriers to have as gravy on their next meal.  🙂  They love me.  🙂

I set aside 10-12 for immediate use and snacks and then freeze the rest on a clean, dry baking sheet so they will freeze individually. Then I pour them all into a gallon ziploc bag and put the rest in my freezer.  For snacks and future use, just defrost the ones you need!

NUTRITIONAL INFO:  Makes 48 meatballs approximately 1¼” in diameter.  Each meatball contains:

88 calories

5.9 g  fat

.44 g  carbs, .12 g  fiber, .12 g  NET CARBS

7.91 g  protein

139 mg sodium

34% RDA Vitamin B12, 7.8% B6, 11% iron, 11% niacin, 13% selenium, 23% zinc

Tuna Pâté Canapés

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Click to enlarge

These are great for serving at parties or family gatherings.  They are Induction friendly and are very filling.  If you make the pâté and crackers ahead of the special event, these go together in minutes!  And they are often the hit of the party!  My recommendation:  MAKE A LOT!  Serve just as a snack, as finger food at your next big gathering, or with a nice green salad for a light but very satisfying lunch!

INGREDIENTS:

1 recipe Peggy’s Tuna Pâté:  https://buttoni.wordpress.com/2011/06/23/peggys-tuna-pate/

24 Flax Parmesan Crackers:  https://buttoni.wordpress.com/2011/06/27/flax-parmesan-crackers/

12 medium pitted black olives

24 bits of sun-dried tomato chopped small (about 1 T.)

DIRECTIONS:  Spread 2 tsp.  of the tuna pâté on each flax cracker.  Cut the olives in half crosswise and place one half, cut side up, in the center of the tuna on each cracker.  Place a tiny bit of the sun-dried tomato in the olive hole.   Serve as soon as possible to insure the crackers stay nice and crisp.

NUTRITIONAL INFO:  Makes 24, each contains:

68.7 calories

5.65 g  fat

1.16 g  carbs, .59 g  fiber, .67 g NET CARBS

2.96 g  protein

83.9 mg sodium

16 mg potassium

30.38 % RDA phosphorous, 11% selenium, 8% niacin and 15% vitamin B12

Chicken Pesto Sun-Dried Tomato Pizza

Chicken Pesto Sun-Dried Tomato Pizza

Chicken Pesto Sun-Dried Tomato Pizza

This was inspired by a recipe I read on the net for a pasta dish made with pesto and sun-dried tomatoes.  Thought that mixture might make a good pizza and IT DID!  The chicken I added just made it even better! In future, would prefer to use Josephs Flax and Oat Bran Pitas for the crust for this.  It only has 4 net carbs per loaf.  But I don’t have those on hand, so I substituted a slice of Peggy’s Low Carb Bread, sliced thinly (in the photo).  Worked fine and you COULD pick it up and eat it with your hands.  But I know this would be better on the Joseph’s, which has some flour product in it, so that would make this not acceptable until the grains rung of OWL.  Using my low-carb flax bread at the above link, you folks on Induction could have this. But be aware it only lowers the serving net carbs by about 2.5 net carbs.   Please bear in mind, if you serve this with a nice green salad, one pizza would likely serve TWO people and not just one.  That would be a great way to cut the net carb count on this meal.  Another way to cut the net carb count by 2 NC would be to take a knife and open up the pita bread into its two parts and only use ½ the loaf for your pizza.  If you do that, be sure to bake long enough to crisp it up or you won’t be able to pick it up and eat it with your hands.

VARIATION:  Substitute 6 oz. cooked, crumbled Italian Sausage for the chicken.  

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 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 loaves Joseph’s Flax & Oat Bran Pitas

1 T. olive oil

3 oz. onion, chopped

6 oz. chicken breast, skinless, slivered in very small pieces

2 T. sun-dried tomatoes (the kind in a jar packed in olive oil), chopped

2 T. my pesto sauce (or use commercial pesto sauce)

Pinch oregano

4 oz. mozzarella cheese, grated

4 T. Parmesan cheese, grated

DIRECTIONS:   Preheat oven to 350º.  Heat olive oil in non-stick skillet.  Saute onion until tender.  Add chicken and saute until completely done.  Remove from heat.  Add pesto, sun-dried tomatoes and oregano.  Stir well.  Place “crusts” on a no-stick baking sheet.  Sprinkle 1 oz. of the mozzarella on each pizza.  Evenly spread the chicken mixture on top.  Sprinkle the remaining mozzarella over the chicken mixture and top with an even distribution of the grated Parmesan.  Pop into a 350º oven for about 15-20 minutes to melt cheese and blend flavors.  Serve at once.

NUTRITIONAL INFO:  Makes 2 individual pizzas, each contains:

653 calories

44.3 g  fat

19.1 g  carbs, 4.8 g  fiber, 14.3 NET CARBS (less if you use a homemade low carb bread, divide the pitas into thinner slices or reduce/omit the sun-dried tomatoes)

50.6 g  protein

1185 mg sodium (mostly from the cheese)

 

Steak Nachos

Steak Nachos

Steak Nachos

This is a tasty way to use up leftover charcoaled steak.  I just discovered you really don’t need corn chips for a good nacho!  Steak works just fine and this is reminiscent of the fajita nachos the Mexican restaurants serve!  This recipe is not suitable until the legumes rung of OWL unless you omit the beans.  You can use mashed Eden brand black soy beans (instead of the refried beans) for a lower carb count on these.  If you like and use fewer refried beans on each, the carb count will go down as well.

INGREDIENTS:

8 oz. leftover charcoaled ribeye or lean steak of your choice

1 c. (approx.) canned refried pinto beans (mashed black soy beans for lower carbs)

4 oz. Monterey Jack cheese, cut into 16 cubes or small slices

32 cilantro leaves

1 very large jalapeno pepper, (seeded, or not if you prefer), cut into ½-1″ pieces

DIRECTIONS:   Cut steak laterally so it’s about 1/4″ thick.  Then cut those into 8 pieces about 1-1½” in size (each will weigh about ½ oz.). Place cut side of meat down on greased baking pan .  Top each piece with about 1 T. refried beans.  Next place two leaves of cilantro on each.  Then put a cube/slice of cheese on each one.  Top with a piece of jalapeno.   Broil until cheese is melted. Serve warm.

NUTRITIONAL INFO:  Makes 16, each containing:

67 calories

5.62 g  fat

2.83 g  carbs, .91 g fiber, 1.92 g NET CARBS (less if you use mashed soy black beans)

6.88 g protein

53.3 mg sodium

 

Cranberry Trail Mix

 

 

Click to enlarge

Cranberry Trail Mix

I absolutely love this stuff!  It’s like having fruitcake but without all the cake!  🙂     This makes a lovely gift when going to parties or for the holidays.  Just place in a pretty clear glass container and affix a pretty bow on top!  The batch pictured had both roasted and unroasted pumpkin seeds in it, as I had a few unroasted I wanted to use.   Sorry, this treat is not 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 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 their direct order site.

DISCLAIMER: By personal choice, I do not receive money 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. pumpkin seeds, hulled and roasted (I use salted 😦 as I can’t find unsalted)

5 oz. sunflower seeds, roasted (I prefer unsalted)

2 oz. walnuts (about 28 halves), coarsely chopped/broken up

6 oz. fresh coconut meat, slivered thinly

4 oz. sliced almonds

6 oz. (½ bag) fresh cranberries, oven dried per this recipe   http://lowcarbdiets.about.com/od/snacks/r/driedcran.htm

DIRECTIONS: Preheat oven to 200º and spread thinly sliced coconut onto a sheet pan. Dry for about 1½-2 hours, stirring occasionally.  Remove from oven before coconut begins to brown!  You don’t really want to toast it for this recipe.  Remove from oven and cool completely.

Using liquid sweetener for the granular, follow the recipe for making dried cranberries (homemade craisins) as written.  I found this process takes right at 8 hours, so doing this overnight is good.  To save effort in future, you might want to go ahead and dry the entire bag of cranberries while you’re at it.  That way you can bag up and reserve the remaining 6 oz. for future use.  Remove fully dried  cranberries from oven and cool.  Toss all cooled recipe ingredients together in a large bowl and mix well.

NUTRITIONAL INFO: Makes about 6 cups, or twelve ½ c. servings.  Each ½ c. serving has:

273 calories

23.7 g  fat

10.7 g  carbs, 5.1 g  fiber, 5.6 g NET CARBS

9.5 g  protein

71.6 mg sodium

 

Skillet Pizza

Click to enlarge

Skillet Pizza

This delicious recipe is delightful if you’re still on Atkins Induction and craving a bit of pizza.  I’ve tried so many of the popular low-carb pizza crust recipes and just don’t like all that cheese, the heaviness,  and particularly I don’t like all the salt that is inherent in cheese crusts.  Not fond of the cauliflower crust recipes, because for me, leftovers get a strong taste of cauliflower on day 2.  I find all the low-carb recipes just too “heavy” and greasy.  Even this amount of sausage and cheese packs a whopping amount of sodium, as seen in the nutritional stats below!  But hey, when you’re still on Induction and craving pizza, this’ll do just fine for me.  It can be ready in 10-15 minutes!  And I don’t end up with “sausage fingers” and swollen ankles the next day from water retention due to sodium.  It is my sodium sensitivity that makes me leave off pepperoni from my pizzas.

When my hubby (who doesn’t really do low-carb) is home for lunch, I double the amounts of my ingredients and he just slices off half and drags it over to a piece or two of toasted French bread (he’s not 100% low carbing).  Says it tastes just like the old classic frozen French Bread pizzas we used to buy, but even better!  That way I can low-carb and he can chose to or not.  Works for us.

Now this “pizza” isn’t one you can pick up and eat with your hands.  Even as it cools a bit and the cheese firms up, you’ll still have to eat with a fork.  So I don’t do this recipe for company.  🙂  But I find not being able to pick it up and eat by hand doesn’t bother me one bit.  This tastes just like the best sausage, mushroom, bell pepper pizza I ever had in any Italian restaurant or pizza parlor!  You may prefer to use all sausage or all beef, your call, but nutritional info is for the recipe as written.  If watching your sodium intake on doctor’s orders, using all ground beef and also lowering the cheese to 2 oz. would be wise choices.

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:

001

A serving dipped up

2 oz. pork sausage (breakfast or Italian)

1 oz. ground beef (or more pork sausage)

¼ tsp. fennel seed

Dash oregano

Sprinkle of garlic and onion powder

1/3 can drained, canned mushrooms (or 2 fresh, sliced)

2 oz. bell pepper

3 T. low carb spaghetti sauce (I use Bello Vita)

2 oz. grated mozzarella cheese

DIRECTIONS:

Brown meat in no-stick skillet on medium heat.  Add veggies and continue to cook until pretty tender, about 5 minutes.  Add spices and stir.  Using spoon or spatula, neatly push ingredients away from the edges of the skillet as shown in picture.  Dot the surface with the tomato sauce but no need to stir.  Top with the cheese, trying to keep it pretty much on the ingredients.  Cover and lower heat to lowest setting and heat long enough to melt cheese.   Should be ready in just a few minutes.  Allow to cool a couple minutes so cheese will firm up a tad before attempting to “slice” into two slices.  Using a broad spatula, slide a portion out of the skillet onto the serving plate (or toasted French bread, for non-Atkins eaters). Enjoy!

NUTRITIONAL INFO: Serves 1 and contains:

531 calories

39.3 g  fat

11.2 g  carbs, 2.9 g  fiber, 8.1 g  NET CARBS

33.6 g  protein

1312 mg sodium

Greek Olive Tapenade

Greek Olive Tapenade

Greek Olive Tapenade

This is my take on the olive spread often served with the bread and salad course at Greek Restaurants.  We just love this stuff and it disappears sooooo fast at my house.   I am absolutely in love with spreadding it on my Almond-Flax Crackers or my Almond-Arrowroot Crackers for a delicious snack.  Other ways to use it: stuffed inside slit chicken breasts before baking along with a dab of Boursin or cream cheese, spread on top of broiled fish filets when serving, atop tomato slices for a unique salad, or with a little more oil and balsamic vinegar, it’s great thinned with a bit more oil and a splash of vinegar as a Greek salad dressing!  This recipe is Induction friendly and the flavor is totally addictive if you love olives.  🙂

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 oz. pitted black olives (I use a mixture of regular canned black olives & kalamata olives)

1 small clove minced garlic

¼ c. olive oil

2 T. chopped parsley

DIRECTIONS:

Process, pulsing, in a food processor all ingredients until smooth but not reduced to a smooth paste.  You want it finely chopped.  You can use a blender if you do not have a food processor.  Serve with your favorite flax crackers or Greek bread (for those not on Atkins).

NUTRITIONAL INFO: Makes about 3/4 cup or serves 6, each 2 T. serving contains:

111.5 calories

11.7 g fat

2.2 g  carbs, 1.0 g  fiber, 1.2 NET CARBS

.4 g  protein

200 mg sodium

Eggplant Focaccia

 

Eggplant Focaccia

Eggplant Focaccia

This is a fairly easy dish to throw together and 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

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

INGREDIENTS:

1 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, grated

1 oz. Parmesan cheese for final topping

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.  You can spread batter all the way to the edges and make the sheet rectangular, or make it oval like I did in the picture below.   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.

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

14.1 g  protein

2.42 g  NET CARBS