Archive for the ‘Others Snacks’ Category

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.


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 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.


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


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


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.


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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This idea was inspired by my love of Mexican food and by my tasty Mozzy Dough recipe.  I wanted to see if I could cut the carbs on the Mozzy Dough and tried pork rinds in place of the “flours” in that recipe.  I melted a little less shredded cheese and also chose Cheddar instead of Mozzarella.  You could probably use Monterey Jack cheese if available.  These remind me of both nachos and soft tacos, just without any meat.

Well, the verdict is I couldn’t taste the pork rind flour as such.  The chili powder took care of that issue.  These were also less bread-like than my Mozzy dough.  The “wrap” is soft yet substantial enough to pick up and eat with your hands.  This is not at all crisp like a taco shell…more like a soft taco.  If you prefer a crisp/taco quality, you are going to want to make a different wrap, the classic, crispy, all-cheese oven-baked low carb “taco” shells and recalculate the numbers below. These are great for snacking and great for party finger food as well.

Boy, oh, boy, were these ever good!  Ended up the jalapeno pepper I used was too hot for me and I had to pull some of it off mine, but this was a nice snack served warm.  You should be able to reheat these quite nicely, too.  This recipe is not suitable until you reach Atkins Phase 2 and are at the legumes rung of the carb-reintroduction ladder in that phase.

Many more delicious low-carb recipes can be at your fingertips with your very own copy of our cookbooks  LOW CARBING AMONG FRIENDS.  Volume 8, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself, is almost exclusively comprised of my recipes with some new creations by Chef George Stella and Jennifer Eloff.  Order your copy (or any of our  cookbooks) from Amazon  or our direct order site: amongfriends.us/order.php.


1½ c. shredded Cheddar cheese

2 T. cream cheese

1 egg, beaten

1½ c. pork rind flour (about 2 c. crushed)

½ tsp. chili powder or Taco seasoning

2/3 c. canned refried pinto beans

¼ c. Monterey Jack Cheese

1 medium jalapeno, seeded and sliced into very thin rounds

VARIATION:  Add 1 T. taco-seasoned browned ground beef atop the beans before finishing construction.

DIRECTIONS:   Line a sheet pan with parchment paper and set aside.  Preheat oven to 375º.  In your microwave, melt the Cheddar cheese, cream cheese and chili powder in a glass bowl for about 1 minute on HI.  When fully melted, remove and stir once.  Add the beaten egg and pork rind flour.  If you don’t eat pork rinds, you could sub in some low-carb bake mix instead.  (Be sure to re-calculate the stats if you do, as they will be HIGHER IN CARBS with that change. The only way I can afford any beans is by using 0-carb pork rinds.)  Quickly stir together vigorously with a fork until ingredients appear to be uniformly distributed and it forms a uniform ball of dough that pulls away from the sides of the bowl.  Divide into 10 equal portions, slightly roll into a ball and with fingers, press onto parchment in 2″ circles that should be slightly thinner than 1/4″. If sticky to work with, dampen your fingers with a bit of water.

Pop into 375º oven for about 7 minutes or until dry in the center to your finger touch.  Remove from oven and spoon 1 T. beans onto each dough round.  Spread beans out a bit but not all the way to the edges of the dough circles.  Carefully do this as the dough is still very soft and not fully cooked.  Place 2 slices of jalapeno on each one (or 1 if you don’t like things spicy).  Garnish each dough round with about 1 tsp. Jack cheese.  Pop pan back into oven and bake these for about 10 minutes more or until beans have had a chance to warm up and the Jack cheese is melted.  Remove from oven and fold them in half.  Press slightly in middle so they will stay folded.  Serve warm.  I suspect these would reheat nicely in your oven set at 350º.

NUTRITIONAL INFO:  Makes 10, each “soft taco” contains:

126 calories, 10.96 g fat, 3.85 g carbs, 0.99 g fiber, 2.86 g NET CARBS, 8.95 g protein, 353 mg sodium

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Spicy Onion Rings

I am not so wild about onion rings, but my husband just LOVES them!  These are oven-baked instead of fried, so no greasy mess on the stove.  They came out very tasty, but not consistently as hand-holdable as batter-fried rings.  No surprise there.   But the coating does brown nicely and is very crunchy.  Just so you know, only the smallest diameter rings cut from the ends of the onion can be picked up by hand and eaten from hand.  I place the larger ones onto my plate and use a fork to eat the big ones.  These tasty rings are Induction friendly, too!

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


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 cals., 15.6g fat, 5.1g carbs, 0.53g fiber, 4.57g  NET CARBS, 9.5 g  protein, 271 mg sodium

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