“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

Tuna Cheesies

Tuna Cheesies

I’ve been making these creamy, cheesie goodies for probably 20 years or more.  My husband just LOVES these things so I made a pan of them for our lunch yesterday.  Mmmm, I forget how good these are.  The inspirational recipe I found years ago in a newspaper used saltine crackers.  My low-carb version here uses my Almond-Flax crackers.   You could alternately use baked low-carb flour tortilla wedges or baked, low-carb pita bread wedges.   This time I cut my almond cracker recipe into 12 oblong larger rectangles as shown above (instead of my usual 48 small square crackers for the cracker recipe).  These tasty treats are suitable once you get to Atkins Phase 2.  They are OK for Keto dieters if they fit your daily macro limits.

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

INGREDIENTS:

½ recipe my Almond Flax Crackers  (or 24 pre-baked low-carb crackers/chips of choice)

1   6-oz foil pouch tuna (or a 5 oz. can, drained)

1 c. shredded Cheddar cheese

2 slices Kraft American Deluxe cheese, shredded

3 T. homemade mayo (or soft butter)

2-3 shakes cayenne pepper (more if you like things “hot”)

4-5 drops Worcestershire sauce

1/8 tsp. onion powder

VARIATION:  Add a bit of chopped green onion.

DIRECTIONS:  Preheat oven to 350º.  As to making the cracker base for these, I tend to mix up a whole recipe of the cracker dough and shape it on the baking sheet into two rectangles, one on each end, not quite all the way to the edges of the pan, with a slight separation between them.  I use half the cracker recipe for these Tuna Cheesies and save the other rectangle to cut into plain crackers to have on hand for other uses.  Or if you’re having a party, you could double the topping ingredients and use the entire recipe of crackers for a total of 48 Tuna Cheesies.  They disappear fast, so make the batch of 48 for a party! 🙂

Prepare and bake the crackers by that recipe’s instructions at 350º.  Cool slightly on the pan.  If you made the full recipe of crackers, but only want 12 or 24 portions, store the rest of the crackers in a lidded container on your kitchen counter for up to 2 weeks.

While the crackers are baking, mix the tuna-cheese topping in a bowl.  When crackers are cooled and cut into the number you want, spread tuna-cheese mixture on top.  Pop back into the oven for about 5-10 minutes longer to melt the cheesy topping nicely.  Remove from the oven and enjoy!  Serve warm.  Often for parties, I’ll make two pans of 24 each, waiting untilt he first pan has been wolfed down by guests before popping the second pan in the oven.  They are definitely better hot so the cheese is gooey.  🙂

NUTRITIONAL INFO:  Makes 12 rectangular Tuna Cheesies, each contains:

147 calories, 11.83 g  fat, 3.5 g  carbs, 2.01 g  fiber, 1.49 g  NET CARBS, 7.9 g  protein, 203 mg sodium

NOTE:  If crackers cut into 48 squares and you use 24 for this recipe, divide the nutritional numbers above for by 2 to get the per serving numbers for each smaller square.

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

Einkorn Sausage Balls

Einkorn Sausage-Cheese Balls

This is an ever-popular Holiday appetizer that never goes out of style or favor with your holiday guests.  And they are so easy to make ahead, heat and serve.  I have another Sausage Cheese Ball recipe on my website that rings in at only 1 net carb per ball.  But I like this one a bit better and it’s easier to put together, with fewer ingredients.  This recipe features my convenient homemade Einkorn Low-Carb Bake Mix (similar to Bisquick and Carbquick) and have come up with what I think is an even tastier, more moist Sausage-Cheese Ball.  And this improved recipe only rings in at 1.76 net carbs per ball.  Not bad for the convenience of just reaching for 3 ingredients in lieu of a whole bunch of ingredients.   These are not suitable until the grains rung of the carb re-introduction ladder of Phase 2 OWL.  They are OK for Keto diets if you can fit them into your daily carb limits.  They would be totally unacceptable for Primal-Paleo due to grain.

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

INGREDIENTS:

12 oz. breakfast sausage (I used my homemade breakfast sausage recipe)

1 c. shredded cheddar cheese

2 c. my Einkorn Bake Mix  (For gluten-free version, use Jennifer Eloff’s Gluten-Free Bake Mix or another GF mix of your choice)

DIRECTIONS:  Preheat oven to 350º. Mix the above ingredients in a medium bowl with your hands as you would a meatloaf mixture.  When thoroughly blended, form into 30 1″ balls and place on non-stick baking sheet or one lined with parchment or silicone sheet for ease of clean-up. Bake for 15-20 minutes until lightly browned.  Remove to paper towels to drain off any excess grease (mine had none actually).  Serve warm and ENJOY!

NUTRITIONAL INFO:  Makes 30  1″ balls, each sausage ball contains:

95 calories, 7.81 g  fat, 2.4 g  carbs, .64 g fiber, 1.76 g  NET CARBS, 4.82 g  protein, 81 mg sodium

Olive-Hummus Canapes

Olive-Hummus Canapes

Do you like Greek Olive Tapenade?  We adore the rich olive-garlicky-parsley flavors!  Next time you’re entertaining, try these tasty little canapés.  You can make as many or as few as you need.  I whipped up a dozen for our lunch today!  Of course, I already had the crackers on hand, as these are my go-to crackers.  You can use other low-carb crackers, but the black pepper in these crackers really enhances the total flavor of these tasty treats.  But you could just sprinkle some black pepper on them if using some other crackers. You will also need to make up the hummus and the olive tapenade before assembling.

These are not suitable until you reach the legumes rung of the Atkins carb re-introduction ladder.  But they are OK for Keto followers as written, if you can fit the carbs into your daily numbers.   They would not be acceptable for Primal-Paleo unless you sub in a plan appropriate cauliflower hummus that has no chick-pea flour.

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.  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:

¼ recipe my low-carb cauliflower Hummus

½ recipe my Olive Tapenade

24 my Almond-Arrowroot Crackers (or low-carb crackers of choice)

12 tiny pieces pimiento from a jar (optional)

DIRECTIONS: Make the crackers by that recipe’s instructions and completely cool.  Make up a half recipe of the hummus by that recipe’s instructions and set aside.  Make the olive tapenade in your food processor or blender by that recipe’s instructions.

Olive mixture leftovers keep for about a week in the refrigerator in a covered container.  It makes an excellent additive to salad vinaigrette dressing!  🙂 The hummus doesn’t keep well, so unless you’re making a lot of these for a party, you might want to only make up a 1/4 recipe of the hummus so you won’t have a bunch leftover.

To assemble the canapés, spread 1 tsp. hummus on the center of each cracker.  Nest place a ½ tsp. dollop of the olive tapenade in the center of the hummus. If using, top with 1 tiny piece of pimiento.  Place on a decorative tray and serve at once.

NUTRITIONAL INFO:   Makes 24 canapés, each contains:

50 calories

4.58 g  fat

1.95 g  carbs, .94 g  fiber, 1.01 g  NET CARBS

1.16 g  protein

71 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

Pesto Mini Meatzas

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These are incredibly quick, incredibly easy and incredibly good!  I keep all the ingredients made up in my freezer and refrigerator so that such lunches are a snap for me!  These little gems can’t be picked up and eaten like regular pizza as they are too wet/messy, so get out a fork to enjoy these.  This recipe is not suitable until you reach the nuts rung of the Phase 2 OWL carb ladder.  They are OK for Primal diners, but not Paleo. These would be lovely served with a nice green salad.  These can also be made with ground beef, or with a bit of shredded, cooked 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 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:

12 oz. breakfast sausage (I make homemade sausage)

1 egg, beaten

¼ tsp. each fennel seed and dried oregano leaves (or ½ tsp. Italian seasoning)

¼ c. low-carb spaghetti sauce (I use Lucini basil pesto sauce)

¼ c. pesto sauce (or use commercial pesto)

1 c. grated mozzarella cheese (about 4 oz.)

½ oz. thin sliced red or green bell pepper, cut into strips

DIRECTIONS:   Preheat oven to 350º.  In a medium mixing bowl, well mix the sausage, egg, fennel and oregano with a fork or your hands.  Spoon about 1 tablespoon of meat into each of 12 muffin cups and press down with the back of the spoon.  I used a silicone muffin pan.  Pop into your 350º preheated oven for 15 minutes.   Remove, tilt and blot off excess grease with paper toweling. Top each meat pattie evenly with 1 tsp. spaghetti sauce.  Next spread 1 tsp. pesto sauce on top.  Sprinkle each with about 1T. of the mozzarella cheese, going back and using it all up evenly.  Top with a piece of bell pepper.  Pop back into oven and bake for an additional 10-15 minutes.   Cool slightly and gently lift them out with a fork onto your serving platter.

NUTRITIONAL INFO:  Makes 12 mini-meatzas, each contains:

161 calories

13.4 g  fat

1.44 g  carbs, .36 g  fiber, 1.08 g  NET CARBS

8.5 g  protein

136 mg sodium

 

Jack Snacks

Jack Snacks

Baked only 10 minutes (chewy)

Browned 12 minutes

Baked 12 minutes (crisper)

Starting a low-carb diet?  Bet you’re wondering what YOU can snack on when the rest of the family is enjoying verboten foods.  Well this recipe, if you can call it a recipe, is one solution.  It’s suitable for Atkins Induction Phase, Keto diets and even Primal followers that eat occasional cheese.  Takes just minutes to make and bake!  This is now my #1 recipe in popularity, having well over 30,000,000 fans on Facebook now, blowing my Lebanese Baked Chicken (my former #1 recipe) right out of the water. 🙂

And if you seed the jalapeno, like I did, these were not even all that hot (I don’t like real hot/spicy foods).  Leave the seeds in if you like to spice things up!  These are delicious and so low-cal/low-carb you could eat the entire batch if you were so inclined!  The hubs and I split this batch equally and we both loved these!  Now, to be quite honest, I’ve also just melted plain old pepper-jack cheese before, but these really are better for some reason.  Maybe the cheese is better; maybe the fresh pepper is just better.  All I know is these are much better than just melting jack cheese!  🙂  Some have asked, and if you try to save some and reheat, you better really watch them closely, as they are inclined to burn when reheated.

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: 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:

1 cup shredded Monterrey Jack cheese

1 medium fresh jalapeno, sliced real thin

DIRECTIONS:  Preheat oven to 350º.  Place a sheet of parchment paper on a metal cookie sheet.  DO NOT use a silicone/silpat sheet, waxed paper or foil (unless it’s the special non-stick foil) to bake these or they will not cook properly.  Using a tablespoon, scoop up 1 T. of cheese and make a small pile on the parchment.  Press it slightly flat.  Repeat 15 more times. Place a slice of jalapeno on top of each pile.  Pop into 350º oven for about 10-12 minutes.  I would recommend browning them a wee bit more than shown in the photo for a firmer snack to serve at parties.  These are somewhat pliable if under browned. Allow them to completely cool and fully firm up before removing from the pan for best results. 🙂

NUTRITIONAL INFO:   Makes 16, each contains:

25.5 calories

2.13 g  fat

0.10 g  carbs, 0.02 g  fiber, 0.08 g  NET CARBS

1.63 g  protein

60 mg sodium

Eggplant Spread

Eggplant al Pesto

Eggplant Spread

This recipe is a delicious new use of one of my other very popular recipes (Eggplant al Pesto). This is served as a spread on your favorite low-carb crackers rather than as a layered vegetable dish or meat-added casserole. 🙂  Prep is only slightly changed.  This recipe is suitable for all phases of Atkins, Keto diets and  Primal guidelines.  Omit the cheese for Paleo adherence.

I use just a hint of pesto sauce to make the flavors pop in this.  This is one of those dishes that isn’t so pretty.  But face it, Baba Ganoush isn’t a pretty either yet people love it!  DELICIOUS, this one!  It will go fast at parties, so make a double or triple batch for a big crowd.  🙂

NOTE:  If you use a regular skillet to saute your eggplant, you will need this amount of olive oil.   Using a non-stick skillet will allow you to use less oil to cut calories and fat.  Your call. As an alternative, you could lightly grease a baking sheet, bake slices of the eggplant for about 20 minutes at 375º and just before assembling this dish, chop it and add.  The final eggplant spread will taste the same regardless of your prep on the eggplant.

More delicious low-carb side-dish recipes like this one 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:  

8 oz. eggplant, peeled, chopped into ½” dice

3 T. olive oil  [see notes in red above]

1 T. my pesto sauce (or any commercial plan-suitable pesto sauce)

½ c. low carb spaghetti sauce (or low-carb sauce like Lucini in a jar)

1 T. Parmesan cheese, grated

1/3 c. mozzarella cheese, grated

DIRECTIONS:   Preheat oven to 350º.  If baking eggplant, follow the directions in red above, remove from oven and chop.  Spread it out evenly in a pretty oven-proof serving dish. If sauteing eggplant, heat oil in skillet and saute the eggplant, turning often with a spoon, sauteing until it is completely translucent (will be nearly done at this point).  When eggplant is done, place in a pretty oven-proof serving dish.  There’s no need to grease the baking dish as the eggplant will have absorbed most of the olive oil.  Dot the eggplant evenly with the spaghetti sauce.  Then dot evenly with the pesto sauce.  Sprinkle on the Parmesan and finally spread the mozzarella evenly on top.  Pop into a 350º oven for about 10-15 minutes to thoroughly melt the cheese and to allow flavors to blend. Remove and serve on a food warming element or tray with your favorite low-carb crackers.  My favorite Almond Arrowroot Crackers with black pepper are outstanding with this spread.

NUTRITIONAL INFO:   I can’t possibly know how much 1 individual will eat of this, so I’ve calculated 1/4 of this recipe is an adult serving and that amount contains (numbers do not include crackers):

214.5 calories

18.5 g  fat

6.3 g  carbs, 2.63 g  fiber, 3.67 g NET CARBS

7.08 g protein

71 mg sodium

141 mg potassium

Pumpkin Granola

Peggy's Granola

Granola

My husband was asking for an easy breakfast cereal recently, because occasionally I just don’t want any breakfast and he doesn’t want me to cook when it’s just for him.  So I created a very tasty cereal yesterday.  This stuff is great for just snacking, too!  The slight yellow hue to the coconut is due to the pumpkin in the recipe, but trust me, I can’t really taste pumpkin (or the coconut, for that matter) in there.  I taste the spices, nuts and fruit mostly.  🙂  This recipe is not suitable until Atkins Phase 2 OWL when nuts are introduced.

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.

NOTE:  Just wanted to add that this keeps AMAZINGLY well over time.  I stored mine in a Tupperware canister, it is now March, 6 months later, and this granola (what is left) is still dry, as crisp as when I made it and DEElicious! 🙂

INGREDIENTS: 

½ c. roasted sunflower seeds, unsalted

½ c. roasted pumpkin seeds, unsalted

2 T. chia seeds

1½ c. large flake coconut, unsweetened

1 c. walnuts, coarsely cut

1 c. pecans, coarsely cut

1½ tsp. cinnamon

¼ tsp. ground nutmeg

¼ tsp. ground cloves

1/8 tsp. sea salt

2 T. erythritol

5 dried prunes, chopped fine like tiny dried currants (I use DelMonte which has no added sugar)

1/3 c. liquified coconut oil

¼ c. sugar-free maple syrup

1 tsp. vanilla extract

1 c. canned pumpkin puree (do not use the pie filling!)

DIRECTIONS:  Preheat oven to 300º.  Line two large baking sheets  with parchment paper and set aside.  Measure the first 12 (dry) ingredients into a large mixing bowl and stir well.  In a small bowl, stir the last 4 (wet) ingredients well.  Using a rubber spatula, pour the wet ingredients evenly over the dry and with the spatula, stir and toss to coat all the dry ingredients with the wet ingredients.  When well-blended, pour half the mixture onto each paper-lined pan.  Spread evenly.  You will need to bake until it is dry and somewhat crisp to the touch, or about 1½ hours (longer for some ovens).  Stir ever 15-20 minutes to be sure it is cooking evenly.  Do not allow to overly brown or the nuts will taste burned.   Turn off oven and let the granola dry in the oven as it cools.  Break it apart into smaller clusters if you like.  I like mine in larger clusters, as I eat it more as a snack than a cereal.  Transfer to an airtight container or zip-loc gallon bag.  BE ABSOLUTELY SURE IT IS FULLY COOLED BEFORE STORING.  Otherwise it will “sweat” and get soft (just rebake to crisp it up again).  This stuff is delicious, so do ENJOY!

NUTRITIONAL INFO:   Makes 9 cups total or eighteen ½ cup servings.  Each ½-cup serving contains:

214 calories

19.6 g  fat

7.5 g  carbs, 3.21 g fiber, 4.29 g  NET CARBS

4.89 g  protein

42 mg sodium

Sofrito Deviled Eggs

Sofrito Deviled Eggs

Sofrito Deviled Eggs

I’ve found yet another wonderful use for my addictive Sofrito sauce.  Both I and the hubs loved these eggs!  They’ll be so nice to have ready made on a plate in the fridge for snacks!  Wonderful for parties as well.  This recipe is OK for all phases of Atkins, Keto diets and Primal as well.  Paleo folks will want to omit the Ranch dressing.

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 our direct order site: http://amongfriends.us/order.php

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

INGREDIENTS:

6 large eggs, hard-boiled, peeled and neatly cut in half

2 T. my Homemade Mayonnaise

1 tsp. my Ranch Buttermilk Dressing (or dash onion and garlic powder)

1 T. my Sofrito

1/4 tsp. wine vinegar (or 1/4 tsp. Dijon mustard)

Pinch glucomannan powder (1/16 tsp. or less! optional, to thicken filling)

1 sprig cilantro or parsley (for garnish)

DIRECTIONS:  Boil, chill, and peel eggs as you do normally.  Slice neatly into halves. With a knife point, tip the yolk part onto a paper plate. Set the whites onto your serving platter for now.     To the egg yolks add the mayo, the Ranch dressing, the Sofrito and wine vinegar.  Mash and blend until smooth with a fork.  Decide if it is stiff enough to pipe. If not, stir in a tiny pinch of glucomannan powder and wait a couple minutes for it to stiffen up. Fill a piping bag with large tip or a quart plastic bag with a 1/4″ hole cut in the corner (or a cookie press with a large decorative tip) and pipe about 1-1½ T. of the filling (in a circular motion) into each egg white half.  You can optionally garnish the plate with chopped parsley or cilantro, and for even more color, 2 cherry tomato halves.

NUTRITIONAL INFO:  Makes 12 deviled egg halves.  Each half contains:

60.33 calories

5.14 g  fat

.38 g carbs, .05 g fiber, .33 g  NET CARBS

3.25 g  protein

51 mg sodium

Tuna Cheesies

Tuna Cheesies

I’ve been making these for probably 20 years or more.  My husband just LOVES these things!  I do, too, really.  The original version was melted on saltine crackers.  My low-carb version here is baked on my Almond-Flax crackers.     This time I cut them into 12 oblong rectangles as shown above, but more often I cut them into 24 saltine shaped squares.  These are suitable once you get to Atkins Phase 2, and they are OK for Keto diets.

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

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

INGREDIENTS:

½ recipe my Almond Flax Crackers  (or 24 pre-baked low-carb crackers)

1   6-oz foil pouch tuna (or a 5 oz. can, drained)

1 c. shredded Cheddar cheese

2 slices Kraft American Deluxe cheese, shredded

3 T. mayonnaise (I use homemade)

2-3 shakes cayenne pepper (more if you want them really “hot”)

3-4 drops Worcestershire sauce (optional)

DIRECTIONS:  Preheat oven to 350º.  As to making the cracker base for these, I tend to mix up a whole recipe of the cracker dough and shape it on the baking sheet into two rectangles, one on each end, not quite all the way to the edges of the pan, with a slight separation between them.  I use half the cracker recipe for these Tuna Cheesies and save the other rectangle to cut into plain crackers to have on hand for other uses.  Or if you’re having a party, you could double the topping ingredients and use the entire recipe of crackers for a total of 48 Tuna Cheesies.  Your call depending on how many of these you want to make.

Prepare and bake the crackers by that recipe’s instructions at 350º.  Cool slightly on the pan.  If you made the full recipe of crackers, go ahead and score that extra rectangle into 24 crackers and store them in a lidded container on your kitchen counter for up to 2 weeks.

While the crackers are baking, mix the filling ingredients in a bowl.  Spread onto the baked and slightly cooled cracker sheet.  Pop back into the oven and bake for about 5-10 minutes longer, just long enough to melt the topping nicely.  Remove from the oven and with a knife or pizza cutter, cut into either 12 wedges as shown above, or into 24 square-shapes. Serve warm.

NUTRITIONAL INFO:  Makes 12 rectangular Tuna Cheesies, each contains:

147 calories

11.83 g  fat

3.5 g  carbs, 2.01 g  fiber, 1.49 g  NET CARBS

7.9 g  protein

203 mg sodium

NOTE:  If cut into 24 squares, divide the nutritional numbers above for by 2 to get the per serving numbers for each smaller square.

Indonesian Pork Bites

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Indonesian Pork Bites

I wanted meatballs for dinner tonight but not “the usual”.  So I opened up my spice cabinet by the stove and just started throwing Asian/Indonesian ingredients into the bowl.  It never ceases to amaze me that sometimes those “no-recipe” creations end up coming out soooooo tasty!   These had a very delicate flavor, despite the fact that the ingredients have pretty strong flavors.  I guess my ingredient amounts were spot on for our taste buds as we both just LOVED these little pork bites!  I served them with steamed cauliflower and green beans.  As the raw meat mixture was quite “sticky” (not sure why) they were difficult to roll into smooth, round meatballs.  So I improvised and ended up dropping little “roundish” blobs of meat onto my hot, greased skillet and then flattened them with the back of my spatula a bit.

Made even smaller and served with toothpicks, these would be great party food or a first course when entertaining.  As I used nut-based crackers, as written, this recipe would not be suitable until you reach the nuts and seeds level of the Atkins carb ladder in Phase 2 OWL.  Substituting an Induction suitable cracker, those on Induction could also enjoy these little pork delights.  These fit a Keto lifestyle nicely, too.  Paleo-Primal followers will want to use a nut butter in lieu of the peanut butter. 🙂

DIPPING SAUCE:  If you want one to go with these morsels, the one in this recipe is very nice.

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: By personal choice, 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 lb. lean ground pork

1 beaten egg

1 oz. onion, finely minced

2-3 T. chopped cilantro

¼ tsp. Thai green curry powder

1/16 tsp. cayenne pepper (optional)

4 low-carb crackers of your choice (I used Almond-Arrowroot Crackers ), crushed

1 tsp. coconut aminos (or low-sodium soy sauce or tamari)

1 small clove garlic, minced

2 tsp. fish sauce (I use Thai Kitchen brand)

2 T. all natural peanut butter or other nut butter of your choice

1 T. olive oil (for frying)

DIRECTIONS:   Mix all ingredients together using a fork or your hands in a medium mixing bowl.  Heat the oil in a  non-stick skillet over medium-high heat.  Form into 13 “rough” meatball shapes, drop onto hot greased skillet, and with the back of a spatula, press them slightly to  flatten to about ½” thick.  Fry until golden brown on both sides.   This will take about 5 minutes per side.  Serve at once with your favorite Asian stir-fried vegetable dish.  ENJOY!

NUTRITIONAL INFO:   Makes 13 pork bites, each contains:

133 calories

11 g  fat

1.2 g  carbs, .4 g  fiber, .8 g  NET CARBS

7.45 g  protein

133 mg sodium

 

Inside-Out Pizza Muffins

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Inside-Out Pizza Muffins

I saw the cutest little salami “bowls” on Blueberriesandblessings.com yesterday. I thought they were so clever!    I wanted to try my hand at these cute little “bowls”, and saw so many potential uses for them!  So this first incarnation evolved literally as I threw it together for lunch today.  The first time I made the little “bowls” exactly as she did.  But 400º and 10 minutes was too hot for my oven.  The first batch of “bowls” almost burned.  Then I made them again but this time at 350º for only 6 minutes, which turned out to be just perfect in my oven. You only want to partially cook the salami to firm it up.

You can use any toppings, but I have provided the nutritional stats for the toppings I chose today for my crust-in-the-middle pizza muffins.  You can use a slice of any low-carb bread you have on hand, or even cut up a low-carb tortilla, or a Joseph’s Oat Fiber/Flax Pita for the center crust layer.  I used a slice of my Gluten-Free Focaccia Bread I had in my freezer (defrosting it first, of course).   I wanted the bread layer real thin, so I sliced the bread less than ¼” thick laterally, so I ended up using only about 3/4 of a whole slice.  I sliced the slice laterally one time and cut each thin layer into 4 small squares, using 6 of the 8 squares for my recipe.

The final pizza muffins were FANTASTIC!  Not too salty, not too cheesy, not too gooey and easily hand held for eating.

No Fork or Plate Needed!

No Fork or Plate Needed!

It took 3 of these to fill me up at lunch, as I ate nothing else along with them.   There are Just 4 bites in these.  I used a square muffin pan for mine, but a round one will work just fine. This recipe makes six of these babies and serves two adults in my opinion.  But as usual, I will provide per piece stats and you can judge what you think a serving size is.  🙂

In order for this to be suitable for Atkins Induction, you will have to use an Induction-friendly bread like Oopsie rolls or flax bread sliced thin.  These are suitable for most Keto dieters.  Primal folks will need to use a plan-suitable bread in the middle.  These are not Paleo suitable.

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 our direct order site: http://amongfriends.us/order.php

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:

6 slices hard or Genoa salami (I used Hormel)

1 slice Gluten-Free Foccacia Bread

3 oz. pork breakfast sausage

1 oz. onion, finely chopped

6 tsp. (2 T.) tomato paste

3 oz. mozzarella, shredded (I find cheese very salty and use much less than some folks.  Add more if you care to.)

1/4 tsp. Italian seasoning or crushed dried oregano leaves

½ oz. green bell pepper, sliced into 12 pieces

6 olives, sliced

DIRECTIONS:  Preheat oven to 350º.  Push 1 slice of salami down into the slots of a muffin pan (square or round will work just fine). Pop pan into oven and bake for 6 minutes.  Remove from oven.  Brown the pork sausage and onion together in a non-stick skillet just until no longer pink.  Remove from heat.

Now you’re ready to to construct your pizza muffins.  Slice your bread laterally into 2 thinner slices and then slice each of those into 4 squares (you will use only 6 of the 8).  Push one square of bread down firmly into each salami “bowl”.  Trim if necessary to allow the bread to sit flat at the bottom of the salami “bowl”.  Spread 1 tsp. tomato paste atop each bread slice.  Sprinkle the sauce evenly with the Italian seasoning.    Sprinkle about 1 tsp. mozzarella on each muffin next.  Then 1/6 of the browned sausage and onion mixture.  Than sprinkle 1 tsp. more cheese on top.  The cheese acts as a binder for all the ingredients. Top with sliced olives (1 olive per muffin) and place 2 pieces of the bell pepper on each.  Pop into a 350º oven for about 8-10 minutes or until they are lightly browning on top.  Lift them gently out of the pan slots with a knife tip or fork and place on a plate.  Serve at once.

NUTRITIONAL INFO:  Makes 6 pizza muffins, each contains:

131 calories

23 g  fat

2.38 g  carbs, .60 g  fiber, 1.78 g  NET CARBS

335 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.

Click to enlarge

Click to enlarge

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

 

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

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

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

Spicy Tuna Pâté

Spiced Up Tuna Pâté

Spicy Tuna Pâté

This is a variation on the Atkins Italian Tuna Pâté recipe in the book Dr. Atkins New Diet Revolution.  This wonderful spread is , I do believe, what got me through Induction.  I have since modified the recipe a bit and think it is even better than the original.  This is very good on flax-Parmesan crackers or I sometimes dip celery or carrot sticks into it.  I suspect it would be good served on cucumber slices with a small black olive on top for parties.  🙂  This dish is Induction friendly, for certain!  Sometimes I like to add 8-10 pitted black olives during the blending, but that is not included in the nutritional info 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   6.5 oz foil pouch oil-pack tuna (if using canned, the 5 oz. can will do fine)

1 stick butter, unsalted, softened (4 oz.)

½ c. chopped parsley

1 tsp. fresh lime juice

¼ tsp. onion powder

1/8 tsp. cayenne pepper (more if you’re adventurous) or ¼ tsp. my Seafood Spice Blend

DIRECTIONS:   Combine all ingredients in the bowl of a food processor or blender and pulse until well mixed.  Garnish with a sprinkle more of the spice blend.  Serve with celery sticks or flax crackers.

NUTRITIONAL INFO:   Makes 4 servings.  ¼ batch contains:

286 calories

26.3 g  fat

1.0 g  carbs, .25 g  fiber, .75 NET CARBS

12 g  protein

149 mg sodium

 

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

 

Rutabaga or Jicama Bacon Bites

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Click to enlarge

I found I like these made with both jicama and rutabaga, but the jicama version is slightly lower net carbs.  I did not find the jicama version quite as tasty as the rutabaga version. Oddly enough, I found the ones made with rutabaga almost like (don’t laugh) bacon wrapped oysters!  I kid you not!  With Jicama, each piece has .31 NC; with rutabaga, each piece has .42 NC.  So it almost doesn’t matter which veggie you use.  Acceptable for Induction only if made with the jicama.  Rutabaga isn’t acceptable until the starchy veggie rung of the OWL ladder.

INGREDIENTS:

8 slices thick-slice bacon, cut into thirds

5½ oz. of jicama (or rutabaga if beyond Induction), cut into ¾” pieces

DIRECTIONS: Preheat oven to 375º.  Cut up your chosen veggie into ¾” pieces.  Glaze a non-stick skillet with olive oil and saute until half done and lightly browned.  The pic below shows my jicama and rutabaga after sauteing:

Next, when cool enough to touch, wrap each veggie bite in 1/3 slice bacon, securing with a toothpick, being sure to pick both ends of the bacon and through the veggie cube.  Place appetizers on non-stick baking sheet and bake at 375º for about 10 minutes on a side until lightly browned and bacon is done.  Serve warm.

NUTRITIONAL INFO: Makes 24 appetizers, each containing approximately:

24 calories

1.68 g  fat

.6 g  carbs

.2 g  fiber

.35 g  NET CARBS

1.54 g  protein

93 mg sodium

Sausage Cheese Balls

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Sausage Cheese Balls

This is a low carb version of the classic party appetizer that vanishes faster than you can take them out of the oven.  Traditionally these are done with a sharp cheddar and that is what I have calculated in the nutritional info for this recipe.  But other cheeses could be substituted for a different twist.  I formerly made these with Carbquick.  But in an effort to eliminate modern wheat from my diet, I am now making them with another combination of ingredients that a friend on LowCarbFriends (Ouizoid) is developing into a bake mix called Better Than Flour.  these are not suitable for Atkins Induction phase.  They are suitable for Keto diets, but not for Primal-Paleo.   If you have no problems eating wheat and are well into your weight loss journey, you could substitute 1 c. Carbquick, or if gluten-free, 1 c. Jennifer Eloff’s Gluten-Free Bake Mix  in lieu of all the listed dry ingredients.  Also, I have since created and Einkorn flour version here:  https://buttoni.wordpress.com/2014/07/05/einkorn-sausage-cheese-balls/.

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:

1½ c. grated cheddar cheese

16 oz. ground pork, mixed with 1/4 tsp. poultry seasoning and pinch cayenne pepper

½ tsp. onion powder (optional)

¼c + 2 T. oat fiber

¼ c. + 2 T. coconut flour

3 T. plain whey protein powder

3 T. egg white protein powder (or more whey protein powder if unavailable)

1½ tsp. baking powder

1½ tsp. glucomannan powder (optional)

DIRECTIONS: Preheat oven to 350º.  In a medium bowl, mix the ground pork well with the poultry seasoning and cayenne pepper.  This is best done with your hands to blend well.  Next add the grated cheddar and all dry ingredients.  Work it all together with your hands until it will hold together and can be formed into balls.  Roll into sixteen 1-1¼” balls.  Place on ungreased baking sheet and bake at 350º for 15-20 minutes.  You don’t have to turn them during baking, but they will brown more evenly if you do.  Remove carefully with metal spatula, trying not to tear up, and drain off grease on  paper towel.  Serve warm.

NUTRITIONAL INFO: Makes 28 sausage balls.  Each contains:

83 calories

6.37 g  fat

2.61 g  carbs, 1.67 g  fiber, .94 g  NET CARBS

5 g  protein

120 mg sodium

 

Crawfish Bacon Bites

Crawfish Bacon Bites

Crawfish Bacon Bites

This is a recipe that formerly I made with lump Blue Crab meat.  But as I cannot get fresh Blue Crab in Central Texas, so I tried these with crawfish tails instead.  Came out real good, too!  And not too heavy for a lunch alongside a nice green salad. Great for parties as they are still pleasant when cool off to room temperature.  You might want to use the entire pkg. of crawfish and 3-4 more slices of bacon to make a larger pan full.  Adjust nutritional stats if you increase recipe, however.  These are also good with shrimp and a little chunk of your favorite cheese, too!  These little bites would be OK for the Atkins Induction phase, Keto diets, Primal and Paleo as well.

INGREDIENTS:

8 oz. cooked crawfish tails (I used about 2/3 of a 12 oz. pkg)

12 slices bacon (I use thick sliced) cut into thirds

3 Oopsie Rolls (Improved Revolution Rolls) seasoned with dash celery seed, dash onion powder, dash black pepper, dash seafood seasoning of your choice).  The  Revolution Rolls recipe can be seen here:  http://genaw.com/lowcarb/improved_revolution_rolls.html (Do not allow to over brown or these will be too crumbly for this use)

DIRECTIONS:

Bake recipe of Oopsie Rolls, seasoning 3 of the rolls with the spices noted in the ingredients list).  Reserve the other 3 rolls for some other use. Gently tear the 3 seasoned rolls into small pieces about the size of a quarter.  Cut bacon slices into thirds.  On each slice of bacon place 2-3 tails (depends on size) and a quarter-sized piece of seasoned Revo Roll.   Fold left and then right end of bacon (stretching as needed) overlapping.  Secure with toothpick.  Place on greased sheet pan.   Bake at 450º for about 15-20 minutes, until bacon is well cooked.

NUTRITIONAL INFO: Serving size = 4 pieces, each serving (1/9 batch) has:

85 calories

5.42 g  fat

.27 g  carbs, 0 g  fiber, .27 g  NET CARBS

8.52 g  protein

259 mg sodium

Jalapeño-Bacon Chicken Bites

Jalapeno-Bacon Chicken Bites

Jalapeno-Bacon Chicken Bites

These always go over well at parties where you’re going to have the charcoal grill fired up anyway for cooking your main course. I have been known to put a small, thin strip of cheddar, Swiss or jack cheese in these, too, which is very good.  But they are messier to eat with it and any cheese, if used,  is not included in the nutritional info below.  These are OK for Atkins Induction and Keto diets.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented 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 lb. boneless, skinless chicken breast

1 large green onion

8 jalapeno peppers, seeded & ribs cut out

1 lb. bacon

1 tsp. paprika

½ tsp. garlic powder

½ tsp. onion powder

¼ tsp. black pepper

dash salt

Cheese strips of your choice (optional, a bit messier, but very good)

DIRECTIONS:

Cut chicken into 32 strips about 2″ long and about ½” wide.  In a Ziploc bag, combine all spices.  Add chicken, close and shake to coat well.  Seed, rib and cut jalapenos into quarters lengthwise.  Cut bacon slices into thirds.  Cut green onion into 32 long, thin pieces, cutting lengthwise into 2″ long.  Lay a piece of chicken and onion onto each strip of jalapeno.  Wrap each with a piece of bacon and secure with toothpick.

Grill over charcoal (or oven broil) heat for 10-15 minutes.  Turn and cook about 9-10 minutes longer or until chicken appears to be done and bacon is crisp but not burned.  These can also be cooked in the oven broiler.  Saute chicken in a skillet a bit first if cooked indoors to be sure it gets done.  Boil about 5-6 minutes on a side.

NUTRITIONAL INFO:  Makes 32 appetizers, each containing:

94.38 calories

7.5 g  fat

.46 g  carbs, .15 g  fiber, .31 NET CARBS

5.92 g  protein

179.4 mg. sodium

Chicken Bacon Poppers

 

Click to enlarge

Click to enlarge

 

This is my version of an appetizer a local Central Texas Mexican restaurant serves.  They don’t baste with BBQ sauce, but rather use a dry rub seasoning of some sort.  These are both quick, tasty and they are OK for Induction.

INGREDIENTS:

20 oz. chicken meat, cooked

¼ c. Smokey BBQ Sauce:   http://www.genaw.com/lowcarb/smoky_bbbq_sauce.html

½ lb. bacon

DIRECTIONS:

Preheat oven to 350º.  Spray or grease a sheet pan.  Cut chicken into 1″ pieces and toss in a bowl with the BBQ sauce.  Stir well to coat each piece as best as possible.     Cut whole block of bacon slices into 4 pieces.  Stretching bacon if need bee, wrap a piece of bacon around each piece of chicken and secure with a toothpick.   Place morsels onto baking pan keeping separated as best as possible.  Broil a few minutes until brown, turn and brown other side.

NUTRITIONAL INFO: Makes around 40 poppers or 10 servings (4 pcs each).  Each serving contains:

207 calories

13 g  fat

1.15 g  carbs

.2 g  fiber

.95 g  NET CARBS

410 mg. sodium

Chile Con Queso Mini Bites

 

Click to enlarge

Chile con Queso Bites

 This very old recipe of mine is Induction friendly with no modifications!   They’re great for serving at parties.

INGREDIENTS:

½ c. finely chopped tomato

¼ c. finely chopped green onion

1 clove minced garlic or ¼ tsp. garlic powder

4 eggs, beaten

2 oz. shredded Cheddar Cheese

2 oz. shredded Monterey Jack Cheese

1 tsp. chili powder

½ tsp. ground cumin

1 4 oz. can mild, drained chopped green chiles

1 seeded, very thinly sliced jalapeno

DIRECTIONS:  Lightly oil a non-stick skillet with olive oil and lightly saute tomato, green onion and garlic a couple of minutes.  Set aside while you prepare the rest of the mixture.

In a medium bowl, beat the 4 eggs, add the cheeses and green chiles.  Now stir in the tomato mixture.  Add spices and stir well to incorporate.

Either line with paper cups (best method) or oil mini muffin pans with olive oil.  Spoon 1T. of the mixture   into each muffin cup.   Should be enough mixture for 24.   Bake at 350º for 10-13 minutes or until centers are set.  Let cool in pans 1-2 minutes if you did not use paper liners.  Loosen edges carefully with a knife and gently lift from the pan.  Serve garnished with a slice of jalapeno on top if desired.  If you prefer, you can put the jalapeno on these before baking.  You may find these are so good the recipe may not serve the 4-6 it should.

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

NUTRITIONAL INFO:  Makes 24, each contains:

25.9 calories

1.84 g  fat

.67 g  carbs, .17 g  fiber, .5 g  NET CARBS

.17 g protein

45 mg sodium