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This quick appetizer for parties made a delicious lunch today.   Had a small amount of cream cheese to use up and decided to onion it up a bit and make a spread for serving with crunchy pork rinds.  I don’t usually like dips and such on pork rinds, but THIS onion-y combo with chicken really did it for me!  The crunch came though without so much pork rind taste.  This recipe is a keeper for us.  I will definitely make this again.  For parties, just triple the recipe (using the entire can of chicken meat) to make approximately 60 taste bites for your guests.

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

INGREDIENTS:

2 oz. cream cheese, softened

¼ c. sour cream

1/3  can (13 oz.) chicken breast (water + salt pack only, I use Sam’s brand)

1 T. dehydrated minced onion flakes, toasted

¼ tsp. onion powder

1/8 tsp. each: turmeric, paprika, and garlic powder

½ tsp. granular Splenda or other sweetener (optional)

20 small bite-size pork rinds

DIRECTIONS:  Preheat oven to 350º.  Place onion flakes on baking pan and bake about 8 minutes just long enough to lightly toast.   Remove from oven and add the flakes to a medium mixing bowl.  Drain chicken broth off the meat into a dish for another use.  I like to drizzle it on my dog’s kibble, which she just loves!  Spoon out 1/3 of the chicken meat into your mixing bowl (reserve rest for another use).   Flake meat a bit with a fork.  Add softened cream cheese and sour cream.  Add all spices and sweetener (if using).  Stir mixture well and let sit 5-10 minutes to allow onion flakes to soften a bit and flavors to blend.  Spoon about 1 tsp. of the mixture onto the cupped “bowl” side of the 20 pork rinds, placing the tasty treats on your serving platter.  Enjoy!

CAUTION:  Do not try to be efficient and fill these ahead of time or the pork rinds will get soggy! 

NUTRITIONAL INFO:   Makes 20 chicken appetizers, each contains:

26 cals, 1.98g fat, 0.50g carbs, 0.04g fiber, 0.45g NET CARBS, 1.55g protein, 41 mg sodium

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Skillet Pizza (for 1)

I’m currently revisiting Atkins Induction for a “reset” and remembered this delicious recipe that literally got me through Atkins Induction 10 years ago.  I’ve tried so many of the popular low-carb pizza crust recipes and just don’t like but a few that I have developed or tried in the interim.  A lot of sodium in pizza toppings.  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 occasionally.  Best of all, it can be ready in 10-15 minutes!  Moreover, I don’t end up with “sausage fingers” and swollen ankles the next day from water retention due to the sodium in most low-carb crust recipes.  I’m so sodium sensitive, I leave off pepperoni from my pizzas as a rule.  Just increase ingredients accordingly if you need more servings.

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.  Order your set TODAY! Special pricing going on right now, too!  Books are always available individually or as a set from Amazon or: http://amongfriends.us/order.php

INGREDIENTS:

001

Ready to dig in!

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 cals, 39.3g fat, 11.2g carbs, 2.9g fiber, 8.1g NET CARBS, 34 g  protein, 1312 mg sodium

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I created a delicious lunch today with half a baked chicken breast that was leftover from dinner last night.  Man, did these come out ever so good!  I basically took my Cheese Thin Buns recipe, subbed in mozzarella cheese for the Cheddar and added just a pinch of crushed oregano to the batter.  Added my flavorings and baked 12 minutes!  These are so filling with glucomannan (pure fiber) just 2 will be an ample serving for most people.  Men might be able to eat 3, but I could not.  All I can say is lunch tasty, filling and not as heavy as regular pizza can be to me.  You could also make these as bite-size  treats using a mini-muffin pan.  Just spread out into 24 slots and using ½ slice pepperoni atop each mini.  This recipe is suitable for all phases of Atkins, Keto and gluten-free diets.  Clearly it is not suitable for Paleo due to the cheese.

INGREDIENTS: 

4 T.  plain whey protein powder (I use isolate)

1 T.+1 tsp. glucomannan powder

1 T. baking powder

1/4 tsp. garlic powder

3 eggs, beaten

1 T. olive oil

1/4 c. tap water

1 c. shredded mozzarella cheddar cheese for the batter

4 oz. cooked chicken meat, cut into 12 strips (or 24 bits for minis)

12 slices pepperoni

1/3 c. shredded mozzarella to top (more if you add carbs to numbers below)

DIRECTIONS:  Preheat oven to 350º.  Oil a Twinkie® or baking log pan with your preferred oil (or line large baking sheet with parchment paper).   If you don’t have a Twinkie® pan, but you still want to try this, just make round ones using a regular muffin pan.   They just won’t be “logs”. 😉

On a paper plate, measure out dry ingredients and stir.  Set aside a moment.  Break eggs into medium bowl and add oil and water.  Beat with whisk to blend well.  Using a rubber spatula next, slowly dust in or sprinkle the dry ingredients over the top and stir rapidly to blend.  Add the 1 cup mozzarella shreds, stirring and folding batter over and over to allow the glucomannan to thicken up.  It will be a pretty thick like bread batter in just a couple minutes.  When all nice and thick, spoon about 1½ T. batter into each of 12 oiled Twinkie® pan slots.

If batter seems a bit thin, let it set up a couple minutes longer.  Stir several times more.   If still too thin, I fear you’ve added too much water and need to add a teensy bit more glucomannan powder.   When batter is fairly thick, use the side of your rubber spatula to dip into the Twinkie® slots of your pan, or into your muffin cups.  Or you can spoon batter into 24 oiled mini-muffin cup slots for a bite-sized version of these that would be nice for entertaining.   Top each “log” with a small strip of the chicken meat (around 2″x½” strip or equivalent morsels of meat) until all meat is used up.  Then top with a slice of pepperoni (I sliced mine in half to spread it out).  If not sodium sensitive like we are, you may want to increase pepperoni to 2 slices per log, but alter numbers below accordingly.  Last, sprinkle a few of the extra mozzy shreds atop each log.  Pop pan into hot oven and bake for 9-12 minutes or until lightly browned on top.  Keep an eye out so you don’t over brown these or they may dry out.  To avoid tearing them up, slightly cool before removing from pans to a serving plate.  I used a mini rubber spatula to help lift mine out of the pans.

NUTRITIONAL INFO:  Makes 12 pizza logs, each log will contain:

137.25 cals, 10.6g fat, 1.75g carbs, 0.71g fiber, 1.04g NET CARBS, 9.93g protein, 397mg sodium

(Divide numbers by 2 if you make the mini-muffin version)

 

 

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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 what we buy at the store isn’t exactly low-carb.  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.

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 enhances flavor profile)

1/8 tsp. sea salt

1 c. Carbquik (use a gluten-free bake mix if needed)

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 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 brought 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 re-introduction 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

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 cals, 23.5g fat, 18g carbs, 5.3g fiber, 12.7g NET CARBS, 9.8g protein, 53.6 mg sodium

 

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I haven’t made Pigs in a Blanket in literally years.  So when I passed by the center-aisle display of Little Smokies at the store yesterday, I picked up a package.   I decided to use some of my Mozzy Dough to blanket them and they came out so good.  But man, oh, man, I had no idea how much sodium are in those little sausages!  My fingers swelled up after just eating three of these!  These are NOT suitable for the sodium sensitive, so as my husband’s doctor just put him on a low-sodium diet, he could only taste one of them.  Be sure to drink lots of water after eating these piggies.  They were so tasty I ate three!  A flavor from parties past!  These are suitable for Atkins Phase 2 or beyond and other Keto diets.

Our latest two LOW CARBING AMONG FRIENDS cookbooks, Volume 8 and Volume 9 are almost exclusively comprised of my recipes!  Included in both editions are a few tasty new creations of my dear friends George Stella and Jennifer Eloff.   EARLY BIRD SECRET SALE!!  Special pricing and limited time free shipping so hurry and place your order.  Or you can order these or any of our cookbooks at https://amongfriends.us/Secret-SALE.php.

When you purchase our books, we would sure appreciate you stopping by Amazon to leaving a review at this site

INGREDIENTS:

1 recipe my Mozzy Dough

28 Oscar Mayer beef Little Smokies sausages

DIRECTIONS:  Make the Mozzy Dough per that recipe’s instructions.  Line a sheet pan with parchment paper and preheat oven to 350º.  Pinch off 1″ balls of dough and form a ball and then with your fingers form a small oval of dough slightly less wide than the sausages are long.  Place a sausage in the middle of the dough and roll the ends up over to the center, overlap a bit and press the seam.  Place onto parchment-lined pan and repeat with the rest of the dough and sausages.  I had enough dough for 28.  Pop into 350º oven and bake until golden or about 17 minutes.  Keep an eye out as ovens vary and this cheese-laden dough can brown very fast once it begins to brown.  Remove and cool slightly.  The dough seems to improve when they are cooled off a bit.

NUTRITIONAL INFO:   Makes 28 pieces, each contains:

180 cals, 16g fat, 1.96g carbs, 1.35g fiber, 1.61g NET CARBS, 9.1g protein, 496 mg sodium (Sodium is mostly in the meat, not the dough.  A lower-sodium sausage might be a better choice)

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UPDATE:  I have concluded I must have sliced these just perfectly the first time, as on subsezuent fryings, many did not stay crisp after cooling.  If you don’t get them VERY brown (just short of burned), slice them incredibly thin up front and also  eat them right out of the grease, they are inclined to soften up in the centers.  Only those sliced so thin you can almost read a book through the jicama slices will get/stay crisp.  Since that kind of thin uniformity is nigh on to impossible with anything short of a professional slicer or quality mandolin (neither of which do I own, as can both can be very dangerous to use) you may want to wait until you can get a mandolin.

These crispy little chips came out extremely close to the flavor of commercial BBQ potato chips!   We LOVED them!  So crisp, too.  The natural sweet edge in this vegetable lends itself to BBQ flavoring, as the commercial chips actually have unhealthy sugar added to their spice seasoning.  And best of all, these little snack chips are an Atkins Induction friendly recipe.  The dehydrated tomato powder I use is Goya brand in the Mexican section of your grocery store.  They make it in tiny cubes and blocks.  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.  Honestly I just didn’t believe you could hide the sweet quality jicama has, which is actually a plus for BBQ seasoning here.  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, but I do believe a mandolin would slice them even thinner.   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.

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 (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 cook top 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 6-8 slices in the oil next so as not to crowd and cool off the oil.  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 throughout, they will stay 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. While still hot and oily, sprinkle with salt and the spice blend on both sides.  Fry in batches until finished.  These are delicious!

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

 

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