Green Bean Casserole

Green Bean Casserole

This is as close to the classic, ever-popular green bean casserole as I’ve been able to achieve.  My husband said “This one is your best green bean casserole yet!”  So I’ll be making this version from now on, it would appear.  He dipped up seconds, too!!

I owe many thanks to Jennifer Eloff for her foundation recipe:  Casserole Topping, to which I made a few additions.  I finally got around to trying it, Jen, and it really does work with cheese and bake mix!  I had visions of it sinking down into the bean mixture during baking, but it didn’t!  I added even more crunch with the addition of a few pork rinds, which I couldn’t even taste in the final casserole. 🙂

I also used her Condensed Cream of Mushroom Soup for this dish, which I adore for so many things.  If you haven’t tried it yet, you simply MUST!    This delicious recipe is not suitable until you have gotten to Atkins Pre-Maintenance or Maintenance because of the grain in the bake mix.  Sub in coconut flour in the mix if you avoid grains.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.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:

3 c. frozen green beans, regular or French style

½ recipe Jennifer Eloff’s low-carb, homemade Condensed Cream of Mushroom Soup

1  6-oz. can sliced mushrooms, drained (about ½ c.)

Dab olive oil to grease dish

1 recipe crumble topping (see below)

CRUMBLE TOPPING:

½ c. shredded Monterrey Jack cheese

1/3 c. Jennifer Eloff’s Splendid Low Carb Bake Mix

2 T. cold unsalted butter

10 medium pork rinds

1 T. toasted, dehydrated (or fresh) shallots

¼ tsp. my Cajun Seafood Spice Blend

1 T. hemp hearts (optional, adds a nutty flavor)

DIRECTIONS:  Oil a 2-qt. baking dish.  Preheat oven to 350º.  Place defrosted beans (uncooked), soup and mushrooms in a large bowl and toss well to coat.  Scrape the mixture into your lightly oiled baking dish.

To make topping, toss all ingredients into a food processor or blender and pulse a few times to make a crumbly mixture.  Sprinkle topping over the green bean mixture and pop into 350º oven for about 30 minutes or until golden brown.  Serve at once.

NUTRITIONAL INFO:  Makes 5 servings, each contains:

237 calories

18.3 g fat

9.52 g carbs, 3.32 g fiber, 6.2 g NET CARBS

10.3 g protein

294 mg sodium

Meatza “Donuts”

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

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.phpDISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

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

INGREDIENTS:

1 lb. lean ground pork

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

1/2 tsp. fennel seed, crushed

¼ tsp. oregano

1 T. parsley, chopped

3/4 c. shredded mozzarella cheese

½ c. grated Parmesan cheese

3 T. thin slivers green bell pepper

12 black olives, sliced into 3-4 slices

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

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

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

144 calories

11 g fat

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

9.9 g protein

158 mg sodium

Lemon Pepper Eggs “Supreme”

Lemon Pepper Eggs SupreneI’m not so fond of eggs, as my readers know.  Always looking for new ways to serve them to make them more palatable and I’ve found yet another simple way to improve on the egg-y taste. This morning I experimented with my beloved Victoria Gourmet brand No-Salt Lemon Pepper.  Having tried McCormick and many other bands of lemon-pepper and found them to be anywhere from mediocre to downright awful, I had just about written off the American love affair with lemon pepper.  But one day I was in either a Ross or Marshall store (they’re side-by-side in my city), and noticed a jar of Victoria Gourmet Lemon Pepper.  The fact that it was “no-salt” was what pleased me, so I bought a jar.  GOOD DECISION!  This stuff is worth the price.  I never pay full price for it on her website (but would if necessary) but just pick it up when it shows up at one of those stores in their foods area.  It’s usually half price there!  Do give this spice blend a try some time and give a liberal dose to your next scrambled eggs!  It is simply SCRUMPTIOUS!

This recipe is suitable for all phases of Atkins, Keto Diets, Primal and Paleo plans as well.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.phpDISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

4  extra large eggs, beaten well

1 T. melted, unsalted butter

2 slices thick bacon (or 3 thinner slices), chopped

1½ oz onion, chopped

3/4 tsp. Victoria Gourmet No-Salt Lemon Pepper (or other brand you like)

Dash garlic powder (1-2 light shakes)

DIRECTIONS:  Because I will not adulterate my dedicated Calphalon non-stick egg skillet with vegetables, I browned my bacon in a separate skillet, adding the onion when nearly done.  Beat the eggs in a bowl with the lemon pepper and set aside a moment. Allow onion and bacon to continue to cook, stirring often, until caramelized and brown to your liking.  Either remove mixture to a paper plate.  As I said, I use a dedicated skillet for my eggs.   Melt the butter in the egg pan over medium heat.  Add your beaten eggs and cook to your liking.  Plate half the eggs onto each of two serving plates.  Top with half the onion-bacon mixture and serve at once.

NUTRITIONAL INFO:    Makes 2 servings, each contains:

356 calories

30 g fat

2.90 g carbs, 0.25 f fiber, 2.65 g NET CARBS

18.2 g protein

400 mg sodium

 

Pork Chops in Mushroom-Tomato Cream

Pork Chops in Tomato-Mushroom Cream

I set out to just fry two nice pork chops for dinner but ended up de-glazing the pan of the tasty brown bits and making a lovely sauce we thoroughly enjoyed.  This delicious dish came together in about 30 minutes.  I served this with a side of seasoned French frozen green beans, but a salad would be nice with it also. This recipe is suitable for all phases of Atkins, Keto diets, Primal and even Paleo if you sub in coconut milk for the cream.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.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.

VARIATIONS:   Substitute 2 boneless, butterflied chicken breasts for the pork.  Add 1/4 c. white or rose wine of your choice, simmering off the alcohol at least 4-5 minutes.  Just discovered a few weeks later that 4 oz. of either lean chopped cured ham or bacon, pre-browned added is quite good in this recipe.  Chop pork before browning and serve this dish over zucchini noodles for a totally different taste.

photocat

With cured ham added, served on “zoodles”

 

INGREDIENTS:

2   6-oz bone-in center-cut pork chops or 10 oz. boneless pork loin (yield two 5-oz. portions)

3 tsp. bacon grease for frying

¼ tsp. lemon pepper (I use Victoria Gourmet No-Salt Lemon Pepper)

½ c. water (or pork or chicken broth)

¼ c. heavy cream

1/3 c. chopped parsley

1 6-oz can sliced mushrooms, with their juice

10 cherry or San Marzano tiny tomatoes, cut in halves

Dash sea salt

1/8 tsp. coarse black pepper

1 clove garlic, minced (optional)

DIRECTIONS:  Heat the bacon grease in a skillet over high heat.  Coat the surfaces of the chops with the lemon pepper.  Sear them in the hot skillet until golden and completely done.  Lift them out onto a plate briefly.  Or you can remove the bone and chop the pork if you prefer and then sear the pieces.  I often do that if I plan to serve this on zucchini noodles. Add the water or broth to the skillet and with a rubber spatula, de-glaze the tasty brown bits stuck to the pan.  Add the cream, parsley, mushrooms with juice, salt and black pepper.  Simmer a few minutes to allow the cream sauce to thicken slightly on its own.  Add the tomatoes and simmer just until they begin to soften.  If sauce is still not thick enough for your preference, dust the smallest amount of xanthan gum lightly over the top, whisk constantly and allow time to thicken before repeating.  Place chops back in the pan and simmer just a couple minutes more.  Serve at once.

NUTRITIONAL INFO:    Makes two 5-oz. servings (adjust for more people).  Each serving contains:

448 calories, 28 g fat, 6.85 g carbs, 2.30 g fiber, 4.55 g NET CARBS, 40.99 g protein, 432 mg sodium

Pork Roll-Ups

Pork Roll-ups

Here’s something different to do with that pork you are planning to cook tonight.  This is a recipe I came up with not long ago and they were pretty tasty.  They are simple to make, too!

This recipe is not suitable for Induction unless you use pork rinds or more Parmesan cheese for the peanuts listed below.  They are OK for Keto diets as well.  Ok for Primal-Paleo if you use pork rinds in lieu of the peanuts.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.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:

4 pieces of lean pork loin (about 3 oz. each)

4 oz. Monterrey Jack cheese

1 link smoked sausage

2 T. grated Parmesan cheese

2 T. crushed peanuts (for those on Induction, substitute 2 more T. Parmesan or pork rinds)

2 T. homemade mayo:  https://buttoni.wordpress.com/2009/07/27/homemade-mayonnaise/

Dash black pepper

DIRECTIONS:  Pound pork flat with a cleaver.  Cut sausage link into four long strips lengthwise.  Place one piece sausage onto each pounded piece of meat.  Next place 1 oz. strip of cheese (or grated).  Roll tightly and secure with two toothpicks.  Using a basting brush, coat each roll with a film of homemade mayonnaise.   Run peanuts and parmesan in processor or blender until quite fine and sprinkle on tops and sides of rolls.  Place on greased baking pan.   Bake at 350º for about 30 minutes.

NUTRITIONAL INFO: Makes 4 servings, each contains:

389 calories

27.9 g  fat

2.2 g  carbs, 0.6 g  fiber, 1.6 NET CARBS

33 g  protein

339 mg sodium

Brats with Purple Cabbage

Brats with Purple Cabbage

I’ve made this dish for years, but I have always made it with regular smoked sausage.  Thought I’d try it with brats this time.  Good decision!  It was quick, simple and very tasty.  The caraway seed is optional, but adds a lot to the overall flavor of this delicious dinner dish.  This pairs nicely with my cool, Mint Cucumber Salad. If I have a salad, one serving fills me right up because I find brats to be quite rich.  The hubs eats 2 links however. ;)  This recipe is suitable for all phases of Atkins, Keto diets, Primal and Paleo as well.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.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.

IMG_5256

Still on the stove

VARIATION:  Substitute your favorite smoked sausage for the brats.

INGREDIENTS:

12 oz. beef brats (4 links)

1 T. + 1 tsp. bacon grease

4 c. purple cabbage, cut up coarsely

3 oz. onion, slivered thin

½ tsp. caraway seed

¼ tsp. coarse black pepper

DIRECTIONS:  In a small non-stick skillet, cook the sausage until browned on all sides.  I like to start out with ½” water in the pan and basically let the brats boil in that water, covered with a lid, until they are totally gray and pretty firm and done.  Then I pour off the water, pierce them with a knife or fork to allow grease to exude and brown them slowly in their own grease, rotating several times, until golden on all sides.  Using a lid during browning will reduce spattering of grease a little.

While they cook, add the bacon grease to a large non-stick skillet or wok over high heat.  Add the onion, and stir-fry until it begins to brown and caramelize.  Add cabbage and caraway seed.  Lower heat to medium.  Stir fry until the cabbage is wilted to the stage you like, but not completely or it will get quite strong tasting, in my opinion.  You want a little crunch and natural sweetness left in it.  Top with the browned brats and serve at once.

NUTRITIONAL INFO:  Makes 4 servings, each contains:  Men will eat 2 servings, women only 1

354 calories

28.5 g fat

9.37 g carbs, 2.20 g fiber, 7.17 g NET CARBS

14.5 g protein

802 mg sodium (all from the brats, unfortunately)

Chicken Breast in Shawarma Cream Sauce

Chicken in Shawarma Cream SauceThis moist, delicious, quick dinner was all that I hoped it would be.  I seared off butterflied chicken breasts in butter and made a delicious sauce of a cream reduction of a mixture of cream and homemade mayonnaise along with some of my tasty Shawarma Spice Blend.  This simple recipe is perfect for a week night when you’re tired from a hard day at work.  But it would be good enough to serve guests as well!  And of course this is suitable for all phases of Atkins, Keto diets, Primal and even Paleo if you sub in coconut milk for the cream.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.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: 

2   8-10-oz.  boneless, skinless chicken breasts, butterflied

2 T. unsalted butter

Dash each coarse black pepper and sea salt

½ c. heavy cream (coconut milk for Paleo version)

1/3  c. homemade mayonnaise

½ tsp. my Shawarma Spice Blend

Water (just a bit, if needed to thin sauce if too thick)

DIRECTIONS:   Butterfly the chicken laterally almost through, spreading the two halves of each breast out to form 4 smaller, thinner fillets.  Alternately, you can leave them butterflied and whole and let your diners cut them as they wish at the table when serving themselves. Melt the butter in a large non-stick skillet over high heat.  Sear the chicken on all sides until the meat is no longer bleeding out pink juices and is done.  Remove meat to your serving platter while you make the sauce.

Lower heat to lowest setting and add the cream, homemade mayo and Shawarma spice blend.  Sprinkle on a dash of coarse black pepper and sea salt.  Allow to simmer stirring constantly, to deglaze any brown bits off the pan into the sauce. Pour sauce carefully around (and a little bit down the middle of) the chicken fillets and serve at once with your favorite green veggies.

NUTRITIONAL INFO:    Makes 4 servings, each contains (using 10-oz breasts):

385 calories

31 g fat

1.07 g carbs, 0.30 g fiber, 0.77 g NET CARBS

26 g protein

374 mg sodium

 

Fruit and Nut Clusters

IMG_5251Decided to take healthy nuts and seeds and combine them much like one would make a pecan pie for a pop-in-your-mouth morsel that would be both filling and tasty.  But mine has no crust!  These came out quite tasty and I suspect they will keep well in the fridge or freezer.  These sweet treats are not suitable until you have transitioned to Phase 2 OWL (Ongoing Weight Loss) of Atkins.  They are acceptable for Keto diets if the carbs will fit your daily limits.  Primal and Paleo folks will want to use real honey and real maple syrup.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.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:

5  Del Monte brand dried prunes, chopped (no added sugar)

1 c. whole almonds

½ c. pecan halves

½ c. walnut pieces

1/3 c. each hemp hearts, raw pumpkin seeds, roasted sunflower seeds

¼ c. sugar free maple syrup (I use Cary’s)

¼ c. sugar free honey  (Click here for recipe for homemade Sugar-Free Honey for lower carbs)

½ tsp. ground cinnamon

¼ tsp. pure stevia (optional for sweeter result)

1 tsp. vanilla extract

Dash sea salt

2 large eggs, beaten

DIRECTIONS:   Preheat oven to 350º.  Place 36 paper liners into 36 slots of mini-muffin pans.  Measure out all nuts and seeds into a large mixing bowl.  Add the vanilla, maple syrup,  honey and chopped prunes. Stir to mix well and coat dry ingredients with the wet.  Sprinkle on the cinnamon, stevia and salt.  Add the eggs to the edge of the bowl, beat and stir the eggs into the nut mixture well using a rubber spatula.  Using a soup spoon, spoon about 1T. mixture into each slot.  Evenly spoon any left on the tops.  Slightly tamp mixture down into the paper liner with the back of your spoon. Pop into 350º oven for about 15 minutes or until any egg coating appears to be dry and set.  Remove and cool.    Store in a lidded container in fridge or freezer.

NUTRITIONAL INFO:   Makes 36 clusters, each contains:

83 calories

6.9 g fat

3.08 g carbs, 1.39 g fiber, 1.69 g NET CARBS

3 g protein

29 mg sodium

 

 

Cream of Broccoli Soup

Cream of Broccoli soup

I just love creamed soups and decided to make one from a head of broccoli today for lunch.   I usually make a broccoli and cheese soup that is a bit chunkier and cheesier tasting, but I was actually shooting for a creamy soup with less cheese taste.  II used water making my soup and it was delicious, but using homemade chicken broth will make it even tastier, if you have it on hand.  We actually liked the little bit of bite the optional Sriracha brings to the flavor profile and add that occasionally to soups.  This recipe is suitable for all phases of Atkins and Keto diets.  I don’t add salt to recipes with cheese, as there is so much sodium in most cheeses and I am very sodium sensitive.  If sodium is also an issue for you, you can always cut back on the cheese in this recipe. 🙂

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 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:

20-oz. head of broccoli, cut into chunks

Water to cover nicely, (about 3-3½ cups)

¼ tsp. coarsely black pepper

½ tsp. onion powder

10 oz. shredded or sliced Cheddar cheese or a mixture of American Deluxe and Cheddar (I did the latter)

1 c. whipping cream

VARIATION:  Add 2 tsp. Sriracha chili sauce

DIRECTIONS:  Cut up broccoli into chunks, stems and all.  Place in a large soup pot.  Cover with water or homemade broth, if you prefer a richer soup.  Add salt, pepper, onion powder and stir.  Next add the Sriracha sauce (if using).  Bring to a boil and then lower heat to medium-low.  Simmer until the broccoli is quite tender and then remove from heat.  You can either process the broccoli in batches with a bit of the broth in your food processor/blender (do not over fill when pureeing hot foods!).  OR, if you own a stick blender, you can wait to do this step.  Add the processed broccoli back to the pot and place back over a very low fire.   Add the cheese, stirring to facilitate melting and blending.  If the fire is low enough, it should not stick to the bottom of the pot. Once the cheese appears to be fully melted, add the cream and stir until it slightly thickens.   Place your stick blender in the pot and pressing down on the broccoli chunks throughout the pot, begin to pulse/break them up a bit.  Then blend in a continuous blending motion throughout the soup mixture until you have a uniformly smooth mixture.  This creates a small bit of “foam” on the surface but that settles down with a few minutes of waiting and gentle stirring.   If not thick enough for you,  thicken with a light dusting or 2 (or 3) of xanthan gum (or your preferred thickener).   Thickening will tend to eliminate that “foaming” issue caused by the stick blender.  Serve with your favorite low-carb rolls or crackers.🙂

NUTRITIONAL INFO:    Makes 6 large servings, each contains:

315 calories

26.4 g  fat

9.96 carbs, 2.49 g  fiber, 7.48 g  NET CARBS

11.86 g  protein

500 mg sodium (from all that cheese)

 

 

Roasted Green Beans

Roasted Green BeansI’ve done a lot of roasting of vegetables over the years, but I roasted my very first green beans tonight.  We thoroughly enjoyed them.  I was amazed how sweet they are when roasted!  I’ll put the seasonings I used on them in the recipe below, but you can use any seasonings you like or just salt and pepper with no additional seasoning.  These are suitable for all phases of Atkins, Keto diets, and Primal-Paleo as well.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.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:

1 lb. fresh green beans, ends trimmed off, washed

3 T. olive oil

Dash each sea salt, coarse black pepper

Dash Cajun seasoning (I used my Seafood Spice Blend)

Dash onion powder

DIRECTIONS:   Preheat oven to 375º-400º.  My oven cooks a little hot, so I did mine at 375º.Trim and wash beans.  Dry on a clean kitchen towel.  My oven cooks a little hot, so I did mine at 375º.  Drizzle the olive oil over a metal baking pan.  Place green beans directly on the sheet and shake pan back and forth to roll them in the oil to coat them all over.  Sprinkle evenly with each of the indicated spices.  Roll again to get it all onto the beans.  Pop pan into hot oven and roast, shaking them on the pan after around 10 minutes.  Roast an additional 10-15 minutes or until just beginning to brown.  Keep an eye on them the last half of cooking so they don’t burn.  Remove and serve at once.

NUTRITIONAL INFO:   Makes 4 servings, each containing:

125 calories

10 g fat

8.15 g carbs, 3.85 g fiber, 4.3 g NET CARBS

2.07 g protein

152 mg sodium

Beef Oxtail Stew

Beef Oxtail Stew

Shown in cooking pot before thickening

Beef oxtail is just what its name implies.  There is not a lot of meat on the tail of the animal, but like beef shank, it is very tasty meat when stewed or braised in liquid.  It is fairly tough, so it must be stewed for about 3 hours.  This would be a perfect dish to cook in a slow cooker I think.  I don’t own one, but if you follow directions for stew, the meat should get fall-off-the-bone tender for you.

Many add carrots and or rutabaga (potatoes if not low-carbing) to the pot, but I like to add mushrooms, celery and onion only, making this almost like Boeuf Bourguignon.  This delicious recipe is acceptable for all phases of Atkins, Keto diets and Primal-Paleo as well.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.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:

2 T. oil of your choosing

1 beef oxtail (around 2#), cut into 2″ sections

2 oz. onion, cut in large chunks

2 large stalks celery (I include leaves), cut in large chunks

1 fresh large mushrooms

½ c. red wine (burgundy or claret), omit if still on Induction

3 small bay leaves

½ tsp. dried thyme leaves

4 cloves garlic, peeled and chopped

¼ tsp. sea salt

½ tsp. black pepper

2 c. homemade chicken stock

water just to cover pot contents by ½”

DIRECTIONS:   Place oil in stew pot.  Heat over high flame.  Add meat and brown pieces, turning as needed with tongs to brown all sides.  Add onion and celery to the pot.  Add all remaining ingredients EXCEPT the mushrooms (if adding rutabaga, add the last hour of cooking).  Allow to come to a boil and then lower to lowest setting on the burner.  Cover with tight lid.  Stir occasionally while you cook the stew for 2½ hours.  Add mushrooms (and carrots, if adding) and cook for 30 more minutes.  Thicken if desired with your favorite thickener.  I use a light dusting or two of xanthan gum, stirring until it thickens up to desired thickness.  Serve at once with your favorite vegetables or salad.

NUTRITIONAL INFO:    Makes 3 servings, each containing: (does not include optional carrots or rutabaga)

409 calories  (less, if all liquid is not consumed)

22.8 g fat

8.10 g carbs, 1.93 g fiber, 6.17 g NET CARBS

32 g protein

210 mg sodium

Egg White Protein Buns

Egg White Protein Buns (2)

I continue to try to improve the Oopsie-style sandwich buns.  My forays into using whey protein powder in the original Oopsie recipe dried them out and made them crumbly.  Next I tried adding a bit of egg white protein instead.  The egg white protein idea I got from a bun recipe I saw over on Maria Emmerich’s blog, seen here:  http://mariamindbodyhealth.com/eggs-benedict-on-protein-bun-and-athletes/.  Thank you for that idea, Maria!  Those came out good, but still not chewy enough.  Next I added some crushed plain pork rinds, an idea I got form Lynne Daniel at the Duke University Low Carb Support Group.  Thanks, Lynne.

Definitely this is an improvement over the original Oopsie in my opinion.  They are sturdier, slightly chewy, without the slightest interior “wetness” the original recipe always had.  I could definitely eat a hamburger or cold cut sandwich on these!  I see some sweet applications for these in my future, too.  :)  The texture is somewhat like angel food cake to me.

Best of all, these only have .51 net carbs, as the recipe makes nine 3-4″ buns!  Oh, and these toast pretty nicely for butter or your favorite jams, but be warned, set your toaster low, as they are inclined to burn around the edges.  Keep an eye on them as they toast.  :)  They tend to still get sticky on the top crust in the refrigerator as the inspiration recipe, but I’m working on improving that issue next.  :)  These are suitable for all phases of Atkins, Keto, and Primal-Paleo as well.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.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: 

5 eggs separated

½ tsp. cream of tartar

½ c. pure egg white protein (No substitutions. Some grocers carry in the baking aisle. I order on-line)

¼ tsp. glucomannan powder (pure fiber from the konjac tuber)

2 T. melted butter

3 T. (½ oz.) finely crushed pork rinds

DIRECTIONS:  Grease, line with parchment or cover 2 cookie sheets with silicone sheets.  Preheat oven to 350º.

Melt the butter.  Separate the eggs into two immaculately clean medium mixing bowls.  Add the crushed pork rind flour to the yolks.  Add the melted butter and glucomannan.  Whisk together and let sit to swell/soak up moisture.  Sprinkle the cream of tartar over the egg whites and with an electric mixer, beat them to the stiff peak stage.  Slowly sprinkle the egg white protein over the egg whites once they are stiff, continuing to run the mixer while you add them.  When all the egg white protein is incorporated, stop the mixer.

Using a rubber spatula, scrape the yolk mixture over the egg white mixture evenly and slowly, very gently fold the two mixtures together until they are well blended.  Do not stir roughly like cake batter or you will deflate the egg whites.  Using a ½ cup measuring cup, scoop the batter onto the baking sheets (they don’t spread much) and gently shape them round.  TIP: You have to use your finger to get all that batter out of the cup so they will all be uniform in size.  Pop into preheated 350º oven and bake for 17-18  minutes. Turn off oven and let them stay in there (DOOR CLOSED!) for a few minutes to begin to cool down. Remove and finish cooling.   I found the crust on these “powdery” and off-putting when right out of the oven.  But once they were totally cool and I bagged them up for an hour, the crust developed into a nice chewy crust.  They did NOT get sticky and stick to each other in the bag like the original Oopsie rolls always did.  Yaaaaay. 🙂

NUTRITIONAL INFO:    Makes nine 3-4″ buns, each contains: (size depends on how much you spread the batter on the pan)

88 calories

5.81 g  fat,

.57 g  carbs, .06 g  fiber, .51 g  NET CARBS

4.48 g  protein

124 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

Bacon-Onion-Spinach Scramble

Bacon-Onion-Spinach Scramble

Man, I’ve made eggs with any one, two and even all of these ingredients before, but I never got the ratio of ingredients just right.  THIS time I did!  This one got TWO thumbs up from the hubs and I.  And I do believe this one’s good enough to serve at lunch of even dinner!  Such a simple meal and so very delicious and satisfying!  This recipe is suitable for all phases of Atkins, Keto diets, Primal and Paleo as well.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.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:

3 thick slices bacon (or 4 thin), chopped

2 T. finely chopped onion

½ c. fresh spinach, chopped (6-8 leaves or 4 T. frozen)

1/8 tsp. onion powder

4 Xtra-large eggs, beaten

DIRECTIONS:   In a small, non-stick pan over high heat, fry the bacon until half done and just starting to brown. the bacon will add enough salt to the final dish, so do not add salt.  Add the chopped onion and saute together until onion is completely tender.  It will also begin to brown as it caramelizes, but that’s what you want.  Lower heat to medium.  Drain off most of the bacon grease to your reserve grease can, leaving about 1 T. of it in the pan.  Replace pan on heat and add spinach, onion powder and just allow the spinach to wilt in the heat.  Add the beaten eggs and cook to your preferred stage of done.  Plate and serve at once.

NUTRITIONAL INFO:    Makes 2 adult servings, each contains:

285 calories

20.1 g fat

3.5 carbs, 1.15 g fiber, 2.35 g NET CARBS

22.7 g protein

710 mg sodium

Crunchy Parmesan-Boursin Chicken Filets

Crunchy Parmesan-Boursin Chicken

This simple dish will really please the palate.  It’s almost effortless to make if you have some of my Shawarma Mayo made up (I always keep it on hand in my fridge).  Ready in 30 minutes or less. Truly delicious and suitable for all phases of Atkins, Keto diets, Primal-Paleo as well.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.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:

24 oz. boneless, skinless chicken breast, in 4 nice portions

4 T. my homemade Shawarma Mayonnaise

4 T. Boursin Garlic-Herb cheese (or garlic-herb Alouette cheese)

1 oz. pork rinds

½ c. parsley, chopped

¼ tsp. each black pepper, garlic powder & onion powder

¼ c. Parmesan cheese (any variety will work)

DIRECTIONS:  Preheat oven to 350º.  Using the flat side of a meat tenderizer or mallet, pound the 4 breast filets between 2 sheets plastic wrap to flatten them a bit using the flat side of a meat tenderizer or mallet.  Real thin is NOT necessary here, just flatten them so they aren’t too thick for fastest baking. Place filets on an oiled baking pan making sure they are not touching.  Brush each with 1 T. of the Shawarma Mayo.  Then dot each with 1 T. of the Boursin cheese.

Place all remaining ingredients in a food processor or blender and pulse to make a nice Parmesan-parsley rind crumb mixture.  Sprinkle this mixture evenly over the chicken and bake at 350º for about 30 minutes or until golden brown.

NUTRITIONAL INFO:     Makes 4 servings, each contains:

500 calories

29.3 g fat

1.5 g carbs, 0.22 g fiber, 1.29 g NET CARBS

59.5 g protein

975 mg sodium

Herb Spice Blend

This aromatic herbal blend I created to bake chicken, but I’ve since discovered it’s nice on baked fish or pork, too.  I figure since I tend to reach for the same herbs and spices to bake chicken over and over, why not create my own blend?  This blend, of course, would be suitable for all ketogenic diets.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.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:

Shallot-HerbBakedChicken

Shown on my delicious Shallot-Herb Baked Chicken

1 T. dried tarragon leaves, crushed

1 T. dried rosemary leaves, crushed

1 tsp.dried thyme leaves, crushed

2 T. dried parsley, crushed  (or ¼ c. fresh, chopped fine)

1 tsp. crushed red pepper flakes or dash cayenne pepper (optional)

1 tsp. Victoria Gourmet No-Salt Lemon Pepper

DIRECTIONS:   Mix all ingredients well in a bowl.  Stir well.  Spoon into a tightly lidded jar.

NUTRITIONAL INFO:  Makes 16 teaspoons.  Each teaspoon has:

3.5 calories

0.03 g  fat

0.62 g  carbs; 0.09 g  fiber, 0.53 g NET CARBS

0.06 g  protein

210 mg sodium

Shawarma Mayo or Salad Dressing

Click to enlarge

One of THE best salads with a grilled steak

This creamy salad dressing uses homemade mayonnaise as its base.  The Shawarma spice does the rest!  it’s imbued with the flavors of Middle Eastern gyros or kebabs.  It a delightful flavor to change up chicken or turkey sandwiches.  It’s equally delicious atop green salads and spinach salads.  This recipe is suitable for all phases of Atkins, Keto diets and Paleo-Primal diners as well.  Just thin with an extra splash of vinegar, some cream or coconut cream to turn this thick mayo into a lovely salad dressing.  It is also doubles as a Bernaise Sauce stand-in to serve with grilled meats, fish and even some veggies!  Yum!!

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.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:

½ c. my Homemade Mayonnaise

1 tsp. my Shawarma Spice Blend

Dash salt and pepper

DIRECTIONS:   Mix ingredients, stirring well and chill until ready to use for sandwiches.  To use it as a salad dressing or sauce for meats or seafood, thin it with a splash of more vinegar, a little heavy cream, sour cream or yogurt.  ENJOY!

NUTRITIONAL INFO:   Makes 8 T. of mayo (4 servings).  Each 2T. serving contains:

200 calories

22 g  fat

.16 g  carbs, .02 g fiber, .14 g  NET CARBS

.64 g  protein

32 mg sodium

Carbalose Pie Crust

Click to enlarge

8 x 11 Peach Cobbler shown with this crust

This is an older pie crust recipe of mine but the crust I most often revisit when I’m baking.  My inspiration was KevinPa’s crust recipe here.   I am thinking about adding a bit of flax to it for when I want a grainier taste for some pie fillings.  This is a delicious, flaky crust and will make a lovely regular single pie crust as well as the Peach Cobbler In I used it for originally. This crust tastes very close to a traditional all-flour pie crust.  Resistant wheat starch is mostly indigestible fiber, so it really pulls the carb count way down on this pie crust!  I’ve now made this crust dozens of times and it cooks up consistently. This recipe makes one large 10” round pie crust or an 8×11 rectangular cobbler topping.  You will need to double the recipe for a double-crusted pie or cobbler.  Carbalose flour and Resistant Wheat Starch are both available at Netrition.com or you may be able to find other sources on-line.  This recipe is not suitable until the grains rung of the carb reintroduction ladder, so not until Pre-maintenance for most folks.  The carb count is low enough that it is suitable for most Ketogenic diets, but this is not suitable for Primal-Paleo.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.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:

1 c. + 2 T. Carbalose flour (or 2T. flax for a more grainy, nuttier-tasting crust)

¼ c. + 2 T. resistant wheat starch

½ c. + 1 T. chilled palm shortening (or cold butter)

¼ tsp. salt

¼ c. ice cold water

DIRECTIONS:  Preheat oven to 350º.  In a clean mixing bowl, measure out the flour, resistant wheat starch, salt and stir.  Add shortening. Using a fork or pastry cutter, cut the shortening into the flour to break it up until it is the size of coarse cornmeal.  Slowly add the water, a little at a time and begin to stir into a well-shaped ball of dough. Knead a couple times in the bowl to facilitate forming into a ball.   Do not overwork the dough.  When you have a single ball of dough, it’s ready to roll.  I have two sheets of plastic I use for rolling out dough, but two pieces of any plastic wrap will do.  Moisten your counter top so the bottom piece remains still while you work.  Place dough on the bottom plastic and cover with a second sheet of plastic.  Roll the dough with a rolling pin slightly larger than your baking dish. Lift the top piece of plastic off the dough gently and lifting up the bottom sheet of plastic, invert the dough onto your pie plate or baking dish.   Folding the dough in half, plastic down, while the plastic is still on one side helps with handling/carrying  over to your baking dish.  I place the fold mid-point on the pie pan covering one half of the circle.  Then I unfold to the other side and remove the top plastic carefully.  Trim off the excess dough about ½” beyond the pan edges and fold inward and crimp the edge so that the edge crust is entirely inside the dish.

For no-bake fillings, go ahead and bake your crust at 350º oven for about 25 minutes or until lightly golden on top.  Cool slightly before attempting to fill with your no-bake filling.  For pies with baked fillings, once crust is in the pie plate, pour filling carefully into the raw crust and bake at least 25 minutes or as long as your filling takes to get done.

If making double-crust pies, repeat steps above for rolling and lifting second crust onto filled first crust.  Trim the edges off the top crust and crimp the two crusts together.

I like to use the trimmed off excess dough by rolling it again and cut out leaf and fruit shapes to make a representation of your fruit on the top crust as shown in my pic.  I think this really dresses up pies and cobblers.  Sometimes I even take a pastry brush and dip it into some watered down food coloring and brush the carved fruit & leaf shapes for color impact as shown above.  I then sprinkle erythritol onto the moistened, carved shapes. Pop into 350º oven and bake per pie recipe specific instructions.

NUTRITIONAL INFO:  Makes 1 single 10″ piecrust or one 9×11″ cobbler topping.

ENTIRE RECIPE CONTAINS: 1622 cals, 130 g  fat, 102 g carbs, 74.6 g fiber, 27.4 g NET CARBS, 3.5 g  protein, 618 mg sodium, 2.5 mg potassium

Makes 8 servings/slices, each contains:

202.7 calories

16.2 g  fat

12.75 g  carbs, 9.32 g  fiber, 3.43 g  NET CARBS

.43 g  protein

77 mg sodium

Salisbury Steak

Click to enlarge

This Atkins Induction-friendly dish is delicious!  It is also acceptable for you Keto dieters.  It is VERY easy to prepare and when I was still teaching, I would often cook this when I came home particularly tired, or had a lot of papers to grade that night.  I have also done this recipe chopping up the mushrooms real fine and adding to the patties themselves.    It’s very good done that way, too.

VARIATION:  Add 1 T. finely minced red bell pepper to the meat for a slightly different taste.

This entree pairs nicely with butter-rich mashed cauliflower and a green vegetable of your choice.

More delicious, quick low-carb meal ideas 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 over 1400 delicious recipes in all 5 volumes (also available individually).  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get 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:

IMG_5209

Before adding cream.

½ lb. ground beef

½ lb. ground pork (or more ground beef)

2 T. finely minced yellow onion

1 T. chopped parsley

1 beaten egg

½ c. crushed plain pork rinds (add not salt to the meat or sauce as these are salty enough)

1/3 c. sliced fresh mushrooms (or small can with juice)

½ c. canned low sodium beef bouillon (or homemade beef stock)

¼ c. heavy cream (omit for for non-dairy version)

1 T. olive oil

2 T. white or red wine (omit if still in Atkins Induction)

Dash each celery seed, onion powder, black pepper

OPTIONAL:  Some chopped celery added to the pan after browning meat.

DIRECTIONS:  Mix the meats, parsley, onion, pork rinds and egg together in a bowl with your hands.  Form into 4 patties.  Coat non-stick skillet with olive oil and brown patties over medium heat.  Lower heat to low and add bouillon and cream.   Slice mushrooms and add to skillet.  Add seasonings and celery if using.  DO NOT SALT as the pork rinds will give enough salt to this dish.   Cover and cook about 20 minutes longer, turning patties once during coking to ensure even cooking.  Uncover and simmer to reduce cream to thicken.  If not thick enough, dust on a couple light dustings of xanthan gum or guar gum.  Stir after each addition to prevent lumps.  Great with mashed cauliflower and some green vegetable.

NUTRITIONAL INFO:  Makes 4 servings, each contains:  (not including optional celery)

451.75 Calories

34.28 g  fat

2 g  carbs, 0.25 g fiber, 1.83 NET CARBS

31.23  g  protein

3 g   alcohol

Beef & Bacon Stuffed Squash

Beef-Stuffed Spaghetti Squash

This delicious dish is so rich and creamy you’re going to love it!  Not a lot of ingredients but a nice combination of flavors in this one.  This recipe is suitable for all phases of Atkins, Keto diets, and Primal diets.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.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: 

1½ c. cooked spaghetti squash threads (I used a 6″ squash which was perfect.)

2 slices thick bacon, chopped coarsely

10 oz. ground beef (I used 90% lean grass-fed)

3/4 tsp. Victoria Gourmet No-Salt Lemon Pepper(I actually did 1 with lemon pepper and 1 with homemade Montreal Seasoning.  Both were quite tasty!)

2 large green onions, chopped

2 oz. (4 T.) cream cheese

¼ c. shredded mozzarella cheese

VARIATION:  Use another seasoning of your choosing to change this up.

DIRECTIONS:  Cut squash in half lengthwise and invert in a shallow dish with a little water.  Microwave on HI for 13 minutes. Remove and fork out the threads into a waiting bowl, being careful so as not to tear the outer shells that will become their own “bowl”.  You will only be using 1½ c. of the threads.  Reserve the rest for another use.

In a non-stick skillet or wok over high heat, fry the bacon.  When partially cooked, add the beef, breaking it up with your spoon as you cook the two completely until completely done.  Add the seasoning you have chosen and the green onions.  Just saute until onion is slightly softened.  Add the cream cheese and stir until it is uniformly melted and blended with the meat mixture.  Remove from heat.  Spoon the meat mixture onto the spaghetti squash threads and stir to blend well.   Spoon half the mixture into each empty squash shell.  Sprinkle 2 T. mozzarella shreds over each filled squash half.  Pop into 350º oven for around 20 minutes or until cheese is melted on top and slightly beginning to brown.  Serve at once with a salad or green veggie.

NUTRITIONAL INFO:   Makes 2 adult servings, each contains:

627 calories

43.6 g fat (reduce bacon and/or cut mozzarella cheese to lower fat)

10.8 g carbs, 2.25 g fiber, 8.55 g NET CARBS

46.2 g protein

1100 mg sodium

Upside-Down Spinach Omelet

IMG_5201Upside Down Spinach OmeletAnother inverted omelet.   I love ’em!  This breakfast creation came together with a little leftover spinach from last night’s dinner.  Many of my breakfast creations involve dinner leftovers.  Not fond of keeping leftovers lolling around in my refrigerator for over a day. 🙂   This one was particularly tasty and the hubs volunteered “Be sure to post this one to the blog.”  He isn’t usually vociferous about what he eats so I really take note when he is.  This recipe is suitable for all phases of Atkins, Keto diets, Paleo and Primal as well.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.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:

2 slices bacon, chopped

2 small slices cured ham, chopped (I used Cure 81)

¼ tsp. onion powder

½ T. unsalted butter

½ c. cooked spinach, drained

1 oz. shredded Monterrey Jack cheese (about ¼ c.)

3 extra large eggs, beaten (or 4 smaller ones)

Pinch homemade Cavender’s Greek Seasoning

DIRECTIONS:  Preheat oven to 350º.  In a 7″ non-stick skillet over high heat, fry the bacon and ham until nearly done.  Add the onion powder and stir.  Add butter and melt.  Using your spatula, distribute the meat mixture evenly on bottom of skillet.  Evenly dot the surface with the spinach.   Sprinkle the top with the cheese.  Beat the eggs in a bowl with the pinch of Cabender’s spice and pour them slowly over the top disturbing the spinach-meat mixture as little as possible (for the prettiest final result).  Pop into 350º oven for about 15-17 minutes or until set but not actually browning.  Remove, loosen edges by running a spatula around the omelet rim.  With one hand, invert a plate (centered) over the skillet.  With both hands, pick up the skillet and flip the pan to allow the omelet to drop onto the serving plate, hopefully in the center.  If your skillet handle prevents centering (like mine), push the omelet on the plate with your spatula to try centering.  Cut into 4 wedges.

NUTRITIONAL INFO:  Depends on how you cut/consume this, but assuming this is for 2 adults, each serving will contain:

402 calories

31.9 g fat

3.45 g carbs, 1.05 g fiber, 2.40 g NET CARBS

26.55 g protein

1013 sodium (from the meats)

 

3-Cheese Fish Florentine

3-Cheese Fish FlorentineTonight’s baked fish dinner was delicious!!  My husband isn’t a big fish fan and he said I could fix this one again any old time.   This was so yummy!  I confess I had misgivings about whether it would have enough flavor, but it DID!  The ricotta and mozzarella mellowed the fish taste; the Parm cheese and the particular brand used of No-Salt Lemon Pepper by Victoria Gourmet was just the pizazz it needed.  Her blend has a trace of sugar in it, but the flavor is so much superior to any brand I’ve ever tasted, I’ll pay that price.  This blend has 0 carbs per tsp. so the amount is clearly waaay less than 0.5g sugar (considering it also has zest and herbs) for them to be able to round total carbs down to 0. This recipe isn’t suitable until you reach Phase 2 (OWL, Ongoing Weight Loss) of Atkins.  It is suitable for Keto diets and those primal followers that eat dairy occasionally.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.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:

2   6-oz. fish filets (flounder, Blue fish, or whatever is available to you)

½ c. ricotta cheese

½ c. shredded mozzarella cheese

1 small clove garlic, minced

½ tsp. No-Salt Lemon Pepper by Victoria Gourmet

1 c. frozen chopped spinach, cooked, drained well

2 T. grated Parmesan cheese

3 cherry tomatoes, halved

DIRECTIONS:  Preheat oven to 350º.  Lightly oil a baking pan.  Boil the spinach and drain.  Either press the liquid out using a sieve and the back of a large spoon or squeeze the moisture out with your hands or a clean kitchen towel.  Set spinach in a small bowl and stir in the minced garlic.

Pat dry the fish fillets with paper towels and lay them on the pan so that they are not touching each other.  With the back of a spoon thinly spread the ricotta evenly on each fillet almost out to the edges, but not quite.  Sprinkle 2 T. mozzarella shreds on top of each fillet.  Slightly press it into the ricotta with your fingertips.  Evenly line up the spinach down the center of each fillet as shown in the photo.  Top each row of spinach with 1 T. grated Parmesan cheese.  Place 3 tomato halves down the center of the spinach hill cut side down.  Pop into 350º oven for about 30 minutes or until it begins to brown just a bit.  Remove and serve at once with your favorite side dish or a lovely green salad.

NUTRITIONAL INFO:    Makes 2 servings, each contains:

335 calories

17.5 g fat

8.65 g carbs, 2.50 g fiber, 6.15 g NET CARBS

38.5 g protein

620 mg sodium

Baked “Potato”

Baked Potato

Shown with an Achiote (also called annatto) Mexican spiced beef patty and steamed squash with onions (my husbands favorite)

I wish I could take credit for this recipe, but another low-carber brought this cooked wonder up on one of my low-carb forum discussions.  I like to use moderately large turnips for this recipe.  Man, oh man!  This tastes JUST like a sweet, baked red-skinned potato!  No taste of turnip to me at all!  Now this comment is coming from someone who for YEARS picked the turnips out of the turnip green pot; who didn’t care for turnips stir-fried much either, because the bitterness often seen in turnips came out more in boiling and frying methods of cooking, in my opinion.  But I tell you, the way to cook these things is to microwave them!!!  No taste of turnip at all!   Just the creamy, sweet taste of a buttery red potato!

I did not care for these baked in a conventional oven.  And my husband, who detests turnips even agreed they don’t taste like turnips cooked this way!  So now you can have a baked “potato” with those grilled steaks!  I’m soooooo delighted to have discovered this method of cooking turnips!  This “potato” recipe is Induction friendly!

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

NOTE:  You DO NOT want to eat the turnip peeling.   They are quite bitter.  You just eat the soft inside part of this “potato”. 🙂

INGREDIENTS:

4  whole 4-5 oz. turnips (or two larger ones if you can find them)

8 tsp. butter (2 tsp. allowed for each turnip/serving) (more if you like)

DIRECTIONS:

Wash and scrub the turnips under running water.  Trip the stem end flat and cut the point off the tip of the turnip as well.  Poke the turnip skin several times to avoid rupturing during cooking.  Place on microwave turntable.  Cook on HI for about 3 minutes.  Turn over and cook on HI for about 3 more minutes.     They should be thoroughly soft when done.  Split and place 2 tsp. butter on each turnip (or more if you can afford the fat grams).  You can also add the traditional baked potato toppings like sour cream, cheese, bacon bits and chives/green onion.  Those additions, however, are not calculated in the nutritional info below.

NUTRITIONAL INFO: Serves 2, each serving contains:

230 calories

20.5 g  fat

11.2 g  carbs, 4.4 g  fiber, 6.8 g NET CARBS (not bad for a baked “potato” with your steak!)

1.7 g  protein

60.2 mg sodium

Iranian Sabzi Wraps

Iranian Sabzi Wraps

Before a meal in Iran, an herb platter known as Sabzi Khordan is often served as a salad or first course.  It is served with their wonderful open-fire baked sheet bread.  Herbs are said to be an appetite stimulant, but they also complement many Iranian foods.  Sabzi is to Iranian meals what salsa is to Mexican cuisine.  It is added to many foods as well as being eaten alone. They will continue to pick more of the herbs off the platter throughout the meal, as they complement their stews, curries and grilled kebabs so nicely.  It’s similar to Tabouleh salad in flavor.  I have never liked it alone, but prefer it served with hummus to mellow the intense flavors.  The resulting combination is a horse of another color and altogether seriously delicious!!

Sadly I can’t get the wonderful sheet bread they made over there, baked on open ovens  directly over hot scorching pebbles.  So I serve mine on the closest thing I can find to Iranian sheet Noon bread:  Joseph’s Flax & Oat Fiber pita breads (the smallest ones they make), sold in a plastic blister pack covered with a plastic bag.  The ones sold in just the plastic bag much like flour tortillas are sold are a little larger and carry a heavier “price” on the carb count.

This is a GREAT dish for you vegetarians, too, so be sure to share with your vegetarian friends!  This dish is not suitable during Induction due to the chickpea flour.  The filling for these wraps, served as a side dish or as a curry or kebab complement, is suitable for Phase 2 (OWL, Ongoing Weight Loss) of Atkins.  But the wraps are would not be suitable until you reach the grains level of Phase 2 when you are much closer to goal weight.

VARIATION:  Add a few sprigs of fenugreek leaves, chopped.  I have them dried, but not quite as good in this. You want the fresh if possible.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.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:

1½ c. parsley, chopped

½ c. spearmint, chopped

1 large green onion, chopped

2 sprigs cilantro, chopped

¼ c. chickpea flour

¼ c. whey protein powder (WPP) (unflavored and unsweetened)

2 T. tap water

1 clove garlic, minced

3 T. hemp hearts

1 T. fresh lemon juice

2 T. olive oil

½ – 1 tsp. glucomannan powder (only use if needed to thicken a bit)

1-2 small slices tomato for each wrap

4 Joseph’s Flax-Oat Fiber Pita (the small ones), or ½ sheet of Joseph’s lavash sheet bread

DIRECTIONS:  In a small bowl, mix the chickpea flour, WPP, garlic, water, olive oil  and lemon juice.  Beat with a whisk until smooth.  If not very thick, add the glucomannan powder and let sit 5-10 minutes.  In a medium mixing bowl, place the chopped herbs and green onion. Add the hemp hearts and herb mixture and stir. Place 1/4 of the mixture on half of the pita, top with 1-2 slices tomato, fold and close with a toothpick.  Kalamata olives and a bit of feta cheese pair nicely with these wraps.

NUTRITIONAL INFO:    Makes 4 wraps, each contains: (includes bread)

216.3 calories

13.0 g fat

16.02 g carbs, 7.02 g fiber, 9.0 g NET CARBS

15.2 g protein

315 mg sodium

Whey Protein Pancakes

Whey Protein Psylllium Pancakes

I’m following a dietary protocol that requires I consume a scoop of whey protein powder each day.  Yet I’m not too fond of shakes and smoothies.  So I decided to try my hand at a protein powder pancake.  I’ve made some before, but with flax meal added for the whole-wheat, nutty pancake flavor that yields.  This time I wanted a “white” pancake and created one I think I can like for getting down that protein powder with more variety.

These are suitable for all phases of Atkins, Keto diets and dairy-eating Primal Blueprint folks.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.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: 

½ c. whey protein powder  (I use NOW brand, unsweetened, unflavored)

1 tsp. psyllium husk powder

1/9 tsp. salt

2 T. CarbQuik bake mix (or other low-carb bake mix)

2 large eggs, beaten

2 T. water

½ T. coconut oil

1 T. butter (or coconut oil) to cook

DIRECTIONS:  Beat the eggs, water, ½ T. coconut oil in a medium bowl.  In a small bowl, mix the dry ingredients together.  Add the dry ingredients to the egg mixture and whip with a whisk until smooth of lumps.  Heat griddle or skillet over medium heat.  Add the 1T. butter or oil for cooking.  Spoon this not-too-thick batter onto hot griddle into 3 equal puddles, as evenly as possible.  Patience, as they WILL rise, but not immediately.  When they begin to bubble on the top and bottoms are golden, flip and cook another minute until second side is golden.  Serve with your favorite sugar-free maple syrup or blended berry puree.

NUTRITIONAL INFO:     Makes 3 pancakes.  These are so filling, trust me, 1 will fill you up.  Psyllium swells in your tummy.  My husband had trouble eating his second one. Each pancake contains:

195.7 calories

14.4 g fat

4.30 g carbs, 2.63 g fiber, 1.67 g NET CARBS

20.43 g protein

347 mg sodium

 

Iranian Mint-Cucumber Salad

Iranian Cucumber Salad

This is one of those recipes I make so often, I no longer even think of it as a recipe.  I keep saying I’m going to upload it to the blog, but frankly, keep forgetting to do it.  I think it’s high time I shared this with my readers because it’s so darn good!

When I lived in Iran as a child, our maid Fatimeh made this salad often for us.  She preferred it with traditional Iranian sheep or goat yogurt but my mother preferred it with sour cream, as did the rest of us.  But Greek yogurt makes this salad nicely as well.  This is absolutely delicious with baked or grilled meats, grilled fish and all Middle Eastern food.  We find it is even good with Indian food, as it is similar to Raita.  It is suitable for all phases of Atkins, Keto diets and Primal Blueprint if you eat sour cream or yogurt.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.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:

1   8″ long cucumber, peeled or not, your preference

¼ c. sour cream or Greek yogurt (or a mixture of the two)

2 tsp. crushed dried spearmint (or 1 T. fresh finely chopped)

VARIATION:    Add 1 T. finely minced onion

DIRECTIONS:  Peel cucumber if that is your preference.  Cut into slides not too thin and place in a bowl of ice water.  Chill there for 15-20 minutes.  Strain off water and ice and dump the slices onto some paper towels.  Pat them dry with more paper towels and place in a medium mixing bowl.  Finely crush the mint between your palms and add to the bowl.  Add the sour cream (or yogurt) and dash of salt.  Stir until all sides of the cucumbers are coated with sour cream and mint.  Place in a pretty serving bowl.   Garnish with mint or tomatoes if desired and serve right away or the dressing will get watery from the bleeding moisture of the cucumbers.  When I serve this for company, I toss the sour cream on at the very last minute before serving.🙂

NUTRITIONAL INFO:    Makes 4 small servings, each contains:

40 calories

3.15 g fat

2.25 g carbs, 0.57 g fiber, 1.68 g NET CARBS

1 g protein

87 mg sodium

 

Sriracha Brisket with Pepperoncini

Sriracha Brisket with Pepperonci Peppers.IMG_5185A perfectly delicious way to braise a piece of beef brisket in the oven.  This dish really cooks itself!  And boy does my husband ever love this one!  Cooked low and slow will renders the final roast so tender!  The onions, peperonicini peppers and Sriracha sauce play so well together.  I’m certain your family will love this roast.  I don’t like my food to spicy so I only used 3 peperoncini peppers.  You might want to use more it you like to spice things up. I want the flavor but not the “heat”.  I don’t trim the fat from my brisket before cooking as the fat bastes it to keep in moist.  You can trim it first if you prefer.🙂

This recipe is suitable for all phases of Atkins, Keto diets.  Just omit the Sriracha for Primal-Paleo (unless you make your own homemade, which is way more trouble in the kitchen than I’ll do).

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.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: 

2½ lb. piece of beef brisket (or chuck roast).  (I used 1/3 of a large brisket)

1½ oz. onion, sliced

3 pickled peperoncini peppers, stemmed and slivered or sliced (or more for spicy)

2 tsp. Sriracha sauce

¼ tsp. coarse black pepper

¼ tsp. each dried thyme leaves, onion powder, garlic powder

2 sprigs parsley, chopped

4 T. (½ stick) unsalted butter

DIRECTIONS:    Preheat oven to 325º.  Place brisket in baking pan, fat side down.  Mix pepper, thyme, onion powder and garlic powder in a saucer and stir.  Sprinkle over all surfaces of the meat (I don’t bother with the fatty side that is down). Spread the onion slivers over the top surface.   Next lay the slices of peperoncini peppers on top.  Drizzle the Sriracha sauce sort of zig-zag over the top, like chefs do dessert sauces on a dessert plate. You can add a dash of salt last, but I find it is actually not needed on this roast.  Dot the top of the roast with the butter.  Cover pan with foil and pop into 325º oven for a total of about 3 hours.  As the roast cooks, the butter melts into the pan juices, using a brush, baste the meat gently with the pan juices every hour and right before serving. If the pan juices are evaporating, add a dab of water to loosen all that flavor goodness to make your pan juices come alive again.  Pairs nicely with a bowl of cauliflower mash and green beans.  I’m talking comfort food here, folks.🙂

NUTRITIONAL INFO:   Makes 6 servings (approx. two ¼” slices each).  Each serving contains approximately:

470 calories

31.43 g fat

1.71 g carbs, 0.20 g fiber, 1.51 g NET CARBS

43 g protein

155 mg sodium

 

Breakfast Chalupas

Breakfast ChalupasThese simple chalupas were what I made for breakfast today and they were so yummy the hubs said “You ought to upload these to the blog.”  I was hungry today and wanted breakfast fast, so I just grabbed the Mission low-carb whole wheat tortillas and created these with what I saw in the fridge.  I was out of bacon but had some thin-sliced Cure81 ham, so easy decision there.  The little bit of jalapeno in these was quite tasty without being too spicy.  I’m not a big fan of overly spicy food.  Give these a try!  You palate, tummy and family will be happy!   Adjust recipe for more than 2 chalupas.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.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:

2 Mission brand whole-wheat Carb-Balance flour tortillas (6″ diameter)

1 T. unsalted butter

2.6 oz. lean cured ham

1 green onion, chopped

½ jalapeno, chopped

3 large eggs, beaten in a small bowl

¼ c. shredded Cheddar Cheese

VARIATION:  Use bacon or browned breakfast sausage instead of ham.🙂

DIRECTIONS:  Chop the ham small and green onion and have ready.  Heat a non-stick skillet over medium-high heat and dry griddle the flour tortillas, slightly toasting both sides until they begin to brown.  Remove to an oven-proof serving platter.

In the same skillet, melt half the butter over medium heat and lightly brown the onion, jalapeno, green onion and chopped ham.  Saute just until the vegetables start to wilt and remove to a paper plate.  Preheat oven to 300º.

Wipe skillet with paper towels.  In the same skillet over medium neat,  melt the rest of the butter and add the eggs.  Scramble to your preference.  I like them still moist if a dish is going to go in the oven also.

Set half the eggs evenly on each toasted flour tortilla.  Evenly top with half the ham/onion mixture.  Top with 2 T. cheese over each.  Pop into 300º oven for 5-8 minutes just to melt the cheese.  Garnish with a halved cherry tomato if serving to company.🙂

NUTRITIONAL INFO:    Makes 2 chalupas, each contains:

330 calories

20 g fat

14.15 g carbs, 8.40 g fiber, 5.75 g NET CARBS

22.4 g protein

870 mg sodium

Topless Tamale Pie

Topless Tamale PieA quick and delicious meal for a week night or ANY night!  Who needs those high-carb cornmeal toppings from the past?  or those low-carb fake cornmeal toppings?  Both low-carb topping trials I’ve created have been mediocre at best: one was too dry; the other was tasteless to me.  So I checked out the Great Value brand no-salt added canned corn not long ago at Walmart.  Lo and behold, it only has 9g carbs per ½ c. minus 2g fiber or 7 net carbs per ½ cup.  Spread out in an entire recipe like this, if not still in Induction, you can use half a can (3/4 c.) in a recipe and get the real flavor of corn for little carbs per individual serving.  Check out the numbers below.  And is this dish ever yummy!

This recipe is only suitable for Induction if you omit the corn.  It’s OK for other phases of Atkins however 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 low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.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:

1 lb. ground beef (I used 90% lean grass-fed)

2 oz. chopped onion

1 jalapeno, seeded and chopped

½ tsp. chili powder

1 tsp. ground cumin

½ tsp. granulated or garlic powder

3/4 c. Great Value canned corn, drained (omit if on Induction)

2.25 oz. can sliced black olives

4 slices American Deluxe cheese

1/3 cup shredded cheddar cheese

½ c. Great Value canned diced tomatoes (no-salt)

DIRECTIONS:  Preheat oven to 300º.  Cook ground meat over medium heat until no longer pink.  Add onion and jalapeno and cook until onion is softening.  Add all spices and stir.  Add tomatoes, corn, olives and the shredded Cheddar cheese.  Stir and simmer for 4-5 minutes.  The cheese will begin to get sticky and bind the mixture a bit.  Top with the 4 slices of American cheese.  Pop in a 300º oven for 5-8 minutes just to melt the cheese.   Serve directly in the baking pan or dish up onto a serving platter.  Pairs nicely with a guacamole or green salad of choice.

NUTRITIONAL INFO:    Makes 4 servings.  Each serving contains:

493 calories

31.5 g fat

10.1 g carbs, 2.4 g fiber, 7.7 g NET CARBS

39.8 g protein

882 mg sodium

 

Shortbread

Shortbread

This is a modification (of another low-carber’s modification) of a Michelle Obama Shortbread recipe found on the internet.  I found the original recipe with 3 sticks of butter to be way too greasy with butter, quite frankly, and the shortbread was entirely too crumbly with 3c. almond flour and only 2 egg yolks to hold it together.  The first batch I made literally fell apart in my hand when I tried to eat them, with huge bits falling onto the floor for my puppies to enjoy.😦 So I made another batch with several changes and those came out much better.  So my recipe below reflects those changes.  Not acceptable until OWL.

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

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

INGREDIENTS:

2½ sticks (1¼ c.) unsalted butter, softened

1 c. granular Splenda (or equivalent sweetener of choice)

1 pkt. stevia sweetener

3 beaten eggs

3 c. almond flour

1 T. coconut flour

½ tsp. vanilla extract

¼ tsp. salt

1/3 c. oat fiber (do NOT use oat bran, as it it much higher in carbs)

DIRECTIONS: Preheat oven to 325º.  Line a sheet pan with parchment paper.  Cream butter, Splenda and stevia together until smooth.  Add 3 beaten eggs and vanilla extract, whipping to combine well.  Add almond flour, coconut flour, oat fiber and salt.   Stir well to a smooth batter.  Spread dough evenly onto parchment-lined pan.  You can use your fingers moistened with cold water to do this or use plastic gloves if you ave some.  Batter will spread to about ¼” thickness.  Poke holes into shortbread with tines of a fork about every 2″.  Bake at 325º for 25 minutes or just until it begins to brown lightly on the edges.  You don’t want this to get over-browned!  Cut carefully into 32 pieces while still slightly warm.  I am storing these in the freezer and find that firms them up a bit for easier, less-crumbly handling. 🙂

NUTRITIONAL INFO: Makes 32 rectangles of shortbread, each contains:

135 calories

12.9 g  fat

4.09 g  carbs, 2.10 g  fiber, 1.99 g  NET CARBS

2.99 g  protein

30 mg sodium

Chicken & Italian Sausage on Zoodles

Chicken & Italian Sausage on Zoodles

Mmm, mmm, mmm.  This colorful dish was just as tasty as it looks!  And super, duper fast to get on the table for your hungry family!!  Just creamy enough without being too “heavy”.  My husband specifically asked for something light tonight since we went out for steak last night, had  oysters and the whole shebang.  :)  He said I accomplished that goal of “light” with this wonderful new dish.  This is elegant-looking when served and most worthy of company fare.  It is suitable for all phases of Atkins, Keto diets, Primal folks who eat dairy, and Paleo followers provided you use coconut milk instead of the cream.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.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:

2   6-oz. zucchini (two 6″), cut into zucchini noodles or ribbons

2 boneless, skinless chicken breasts around 11-12 oz. each

2 T. total olive oil

4 T. total butter (or ghee)

1 link Italian sausage, casing removed & cut into chunks

2 oz. onion, chopped

2 cloves garlic, minced

½ c. parsley, chopped (reserve 1T. for garnish)

8 cherry tomatoes, halved (or more if you like)

Several shakes coarse black pepper

Dash salt

½ c. heavy cream

DIRECTIONS:  Place a non-stick skillet or wok on your burner.  Add 1 T. oil and coat entire pan surface.  Cut zoodles with a noodling tool, julienne peeler or ribbons using a vegetable peeler.  Slow saute just over medium heat until they are no longer opaque and just barely beginnint to soften.  Remove, dip out nicely onto a serving platter and keep in warming oven while you make the sauce.

Cut each chicken breast laterally into 2 thinner filets, cover with plastic wrap and pound with the flat side of a meat tenderizer or wooden kitchen mallet. I don’t pound them too thin, however.

Wipe skillet out with paper towel if any zoodles are hanging on for dear life.  :)  Add the other tablespoon of olive oil and 1 T. of the butter and heat over high heat.  Sear the chicken breasts on both sides until golden and remove to a temporary plate.  Add remaining 3 T. butter, sausage, garlic and onion.    Saute until onion is tender and sausage is no longer pink and begins to brown.  Add parsley and tomatoes next. Saute 1 minute and tomatoes barely begin to soften.  Finally, add cream, salt and pepper.  Simmer just a couple minutes until cream thickens up for you.

Remove platter with your zoodles from warming oven.  Place chicken filets across the top.  Spoon the creamy sausage sauce on top and garnish with that reserved tablespoon parsley.  Serve at once.

NUTRITIONAL INFO:   Makes 4 servings, each contains:

531 calories

39 g fat

7.8 g carbs, 1.8 g fiber, 7.0 g NET CARBS

38.1 g protein

703 mg sodium

 

Indian Muthi Kebabs

Indian Muthi Kebabs

I have been wanting to try my hand at the muthi kebabs that are often served with a Mixed Grill at Indian restaurants.  So I tinkered around with my Garam Masala spice blend and a few other common Indian seasonings and grilled the final result.   I managed to get my recipe pretty darn close to the taste I’m so familiar with.  This has since become my go-to Indian kebab recipe.  I like to serve these with various grilled vegetables, usually including onions, but sometimes with grilled tomatoes or grilled yellow squash.  Also pictured are dry-griddled Mission Carb Balance whole wheat flour tortillas (3 net carbs per tortilla) for a very similar taste to Indian whole wheat chapatis. 🙂

These kebabs can be made with either beef or lamb.  And although you can skillet cook or broil them indoors, grilling them over charcoal will achieve a flavor so similar to those done in a tandoori oven that once you’ve done them that way, you’ll not want them any other way.  Of that I am certain!  I have tried to mold these on skewers before, but I have never had much luck with that.  Gravity kicks in and mine drop off the skewer before I can even get the skewer to the grill, so we just do them in little patties instead.  :)    This recipe is Atkins Induction friendly and is also suitable for Keto, Primal and Paleo.

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.

Click to enlarge

Shown in the traditional shape

INGREDIENTS:

24 oz. ground beef or lamb (not too lean, or add some fat)

4 oz. onion, minced fine

2-3 T. cilantro, chopped

1 jalapeno pepper, seeded and chopped fine

½ tsp. ginger root, minced

1 tsp. Garam Masala

¼ tsp. turmeric

¼ tsp. salt

1 small egg, beaten

Dash black pepper and cayenne pepper

DIRECTIONS:   I have a food processor, so I throw all the ingredients in and process until all veggies are minced fine and blended well into the smooth meat.  Form into 8 equal patties.  I actually weigh mine and make them 3 oz. raw mixture for each patty.   Prepare charcoal fire and grill over hot coals for about 10 minutes on a side (will vary depending on how hot your fire is and how far the meat is from the coals).   I like to serve these kebabs with my Indian Creamed Spinach , assorted grilled veggies or my Roasted Shawarma Vegetables .  Mmmmm. Good Eats!

NUTRITIONAL INFO:   Makes 8 patties, each contains:

237.6 calories

15.2 g  fat

1.46 g  carbs, .29 g fiber, 1.17 g  net carbs

22.5 g  protein

418 mg sodium

 

Chicken-Squash-Poblano Casserole

Chicken-Squash-Poblano Casserole (2)

Just in time for Cinco de Mayo!  This simple and tasty casserole is pretty quick to prepare and get into the oven on a week night.  It could even be prepared ahead, frozen and just topped with the cheese and baked the day of serving.  This recipe is suitable for all phases of Atkins, Keto diets, and Primal if you eat a little cheese (although there’s not that much of it in this recipe).

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.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:

2 T. coconut oil or oil of choice

12 oz. boneless, skinless chicken, cut bite-size

Calaba Squash

Calaba or Mexican Zucchini

4 c. diced Mexican zucchini (shown right, or use regular zucchini)

2 oz. onion, chopped

1½   5″ poblano peppers (or 2 small ones)

¼ canned diced tomatoes (solids only)

¼ c. heavy cream

2 oz. cream cheese

1/8 tsp. regular chili powder

1/8 tsp. chipotle chile powder (or 1/8 tsp. more regular chili powder if unavailable)

1 clove garlic, minced

½ c. homemade chicken broth

2 oz. Monterrey Jack cheese (or mild Cheddar)

DIRECTIONS:   Seed and stem the poblano peppers.  Cut one in half and reserve half for another recipe.  Cut the whole one in half.  Lay the 3 pieces in a baking pan and roast at 400º until browning.  Turn them over and roast until other side is browning. Remove from oven.  When able to handle, peel the papery skin off them and chop.  Lower heat to 350º.

While the poblano peppers are roasting, cut up the chicken, squash and onion.  Heat oil over high heat in a large non-stick skillet or wok.  Saute chicken until opaque and starting to brown.  Add onion and squash to the pan.  Saute, stirring constantly until they are about half done.   Add the garlic, spices and stir.  Lower heat to medium and add cream cheese, stirring until it is melted and evenly distributed in the mixture.  Add tomatoes and chicken broth.  Add the diced poblano peppers and stir.  Lastly, add the cream, stirring in well and turn off heat.

You can bake this dish in the same skillet if just serving family or transfer to a lightly greased attractive baking dish for more formal service.  Sprinkle the Jack cheese down the middle and pop into 350º oven.  Bake for 20-30 minutes or until bubbling on the edges.  Remove from oven and serve with a nice guacamole salad or veggie of your choice.

NUTRITIONAL INFO:  Makes 4 servings, each contains:

291 calories

19.45 g fat

10.87 g carbs, 3.25 g fiber, 7.62 g NET CARBS

18.55 g protein

250 mg sodium

 

Beef & Turnip “Hash”

Beef Hash Yet again my husband, the walking paradox, demonstrated tonight I don’t think he knows WHAT he likes and doesn’t like when it comes to food.  He always tells me he hates turnips.  When we used to belong to a vegetable coop in Galveston, he said “I hope nobody buys carrots when it’s their turn to be buyer.  And don’t YOU bring a case of them home either!”

Well, I whipped up a batch of hash for dinner tonight from leftover beef brisket  and 3 small turnips I had in the fridge and it was so good, he PIGGED OUT on this stuff!  He ate two big helpings!  And he knew it was turnips!  I had forewarned him he might prefer to make himself a sandwich for dinner as he probably wasn’t going to like the dinner I prepared, seeing as it had turnip in it.

I have to say, the turnips almost tasted exactly like potatoes in this to me.  Just slightly sweet, but that may have been my caramelized onion and not the turnips at all. :)  I added the slice of bacon for added flavor, as that’s not enough to make this a high-sodium dinner.  I really have to watch my sodium intake as I’m quite sensitive to it.  Of course, you can add more bacon if you wish.  Cut back on the added bacon grease if you do.

This delicious dish is suitable for all phases of Atkins, Keto diets, Primal and Paleo as well.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.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:

1 thick (or 2 thin) slice bacon, coarsely cut up

2 T. bacon grease (omit if using extra bacon)

8 oz. leftover beef roast, cut in ½” cubes (with leftover gravy if any. I had just 1/4 cup)

3 small turnips (about 6 oz.), peeled, cut in ½” cubes

3 oz. onion, chopped

½ bouillon cube dissolved in ½ c. water if you have no gravy or not enough.

Pinch of coarse black pepper

DIRECTIONS:  Chop meat, turnips and onion on cutting board and set aside.   Place chopped bacon in non-stick pan and begin to fry to a half-cooked stage on high heat.  Add the bacon grease when the bacon is half done.  Add the turnips and stir-fry until they begin to brown.  Add diced roast and onion last and saute until all is browning and getting pretty much done.   You want ½-3/4 c. gravy/broth total.  When hash is nearly done, lower heat to medium-high and add about 1/3 of the gravy/broth mixture to the pan.    Simmer turning often until that has nearly evaporated. Add another 1/3 of the gravy/broth mixture and again simmer and turn hash until most of it has evaporated.  Add the last of the liquid mixture only if you feel the hash needs further cooking.  All should be fully cooked through and the flavors well co-mingled.  Sprinkle with coarse black pepper and serve at once with your favorite green side dish.  I served mine with a small spinach salad.

NUTRITIONAL INFO:   Makes 4 servings, each contains:  (using 1 slice bacon)

283 calories

21 g fat

4.45 g carbs, 1.0 g fiber, 3.45 g NET CARBS

17.5 g protein

130 mg sodium

 

Einkorn Dinner Rolls

Einkorn Dinner Rolls (2)

I needed to bake a loaf of bread today and decided to make a double recipe and make a batch of nice dinner rolls.  GOOD DECISION!  My best dinner rolls!  Soft inside; slightly chewy crust and a marvelous flavor.  And they rose up nicer than any I’ve made before!

My husband even said these were quite good hot out of the oven with butter, and he’s hard to please low-carb wise.  These have a nice mouth feel one finds in a good traditional yeast bread.  I even included some dissolved yeast but that’s just added for flavor.

These should make very nice sliders, too.  Here’s a close-up on the smooth texture:

I order my non-GMO Einkorn flour direct from Jovial Foods.  Some have found it at Safeway and other stores, but I’ve not been so lucky.  Einkorn is real, ancient wheat, that has not been hybridized.  I use only the tiniest amounts in the occasional baked goods recipes.  It brings so much texture and flavor for little carbs if used sparingly to enhance alternate flours.  This recipe is not suitable until you are near goal weight (Pre-Maintenance).

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

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.

VARIATION:   Sprinkle some of my 8-Seed Blend on tops of the rolls before baking:

DRY INGREDIENTS:

½ c. almond flour

2 T. Einkorn flour

½ c. egg white protein powder (I use NOW brand)

2 T. oat fiber

2 T. coconut flour

1 T. baking powder

2 T. golden flax meal (dark flax or a mixture can be used for a darker, nuttier-tasting bread)

¼ tsp. sea salt

3 T. psyllium husk powder (I use NOW brand)

WET INGREDIENTS:

1 tsp. dry yeast dissolved in 2 T. warm water + pinch sugar (consumed by yeast)

5 large eggs, beaten

3 T. olive oil

¼ c. egg whites (I used the ones in a carton)

½ c. boiling water (added last)

DIRECTIONS:  Preheat oven to 350º.  Grease or oil a standard muffin tin and set aside.    Dissolve yeast in 2 T. warm water and add a tiny pinch sugar.  Set aside.  In a large mixing bowl, measure out all dry ingredients.  Stir well.  In another medium bowl, add the first 5 wet ingredients (all but the boiling water) and beat with a fork.  Add the dissolved yeast mixture to the wet ingredients and stir.   Now add the wet ingredients to the dry ingredients and beat well using a rubber spatula. Slowly add the boiling water to the batter and stir to blend. Batter will be lumpy.  Now, using a whisk, beat until batter is smoother (about 15 times is all it should take).  Spoon batter into greased muffin tin cups 3/4 full evenly distributing the batter as best you can.  I actually used a silicone muffin pan.  Bake at 350º for around 30 minutes, but check them at 20 minutes as ovens vary. If not firm and dry to touch on tops, cook 5 or so minutes longer.  Remove from oven and in a few minutes, lift out with knife tip or tip onto board to finish cooling.  Serve warm.

NUTRITIONAL INFO:   Makes 12 dinner rolls, each contains:

123 calories

8.56 g fat

6.53 g carbs, 3.93 g fiber, 2.6 g NET CARBS

4.85 g protein

222 mg sodium

 

Spinach and Eggs

Spinach Scrambled Eggs OMG, much to my surprise, I just discovered this morning that after 7 years of low-carb food blogging, I’ve never put my Dad’s and my favorite way to fix eggs on the blog!!  He was a fighter pilot and this is what he always cooked himself when he came home late-night after one of his TDY flights and dinner was long over.  :)  I have my Chicken with Spinach Cheese and Eggs uploaded………..but not the base recipe!  Shame on me.  So I’m adding it to the collection for anyone who has never cooked or experienced this delicious way to eat eggs.  You may like more spinach in yours, but I like it kind of light so the eggs “shine through” with their flavor.  This recipe is suitable for all phases of Atkins, Keto diets, Primal and Paleo as well.

If using frozen spinach, you will only need 1/2 cup, thawed, squeezed in a towel to remove water.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.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:

5 large eggs, beaten

1 T. unsalted butter

1 packed cup spinach leaves, coarsely chopped

DIRECTIONS:  Melt butter in 7″ non-stick skillet over medium heat.  Add spinach and saute gently, stirring with rubber spatula, just until leaves and stems are wilted a bit.  Spread spinach evenly over bottom of the pan.  Slowly pour beaten eggs evenly over the spinach trying not to disturb the spinach.  Slowly slide the setting-up part of the eggs to the center of the pan.  Repeat that sliding in to the middle with your spatula until most of the mixture in no longer pure liquid but still quite moist.  Flip chunks of the nearly finished eggs over (I do it in four motions/quadrants of the skillet) to the other side and cook until all egg white spots appear to be set and no longer gelatinous.  Serve at once with tasty BACON!!!

NUTRITIONAL INFO:    Makes 2 adult servings, each contains:

233 calories

18.25 g fat

1.5 g carbs, 0.7 g fiber, 0.8 g NET CARBS

16.2 g protein

165 mg sodium

Calico Cabbage

Calico Sausage

This scrumptious cabbage creation will really surprise you.  It was actually SWEET!  My husband swears he does not like cabbage yet he dipped up seconds!  Man, he’s a walking paradox when it comes to food.  However tonight, he was a seated gobbling turkey scarfing this stuff down!  After chopping the ingredients, this takes only 5-8 minutes to get it on the table for your hungry family.  Can’t beat THAT! I am particularly fond of Burton’s brand of smoked sausage as it has no fillers or sugar added.  My local Walmart is carrying this brand now.  :)  What I like about it is it is light on the garlic, which I do not like in smoked sausage if they use too much.  Any brand you like will do for this tasty, colorful dish.

This recipe is suitable for all phases of Atkins, Keto diets, Primal and Paleo as well.  If you like things spicy, increase the jalapeno a bit.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.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:

4 c. cabbage, coarsely chopped

3 oz. onion, sliced large (I used a purple onion)

2 oz. red bell pepper, diced large

2 oz. green bell pepper, diced large

½  large jalapeno, seeded and slivered thin (more if you want any real “heat”)

12 oz. Burton’s smoked sausage, sliced (no sugar added)

Dash coarse black pepper

DIRECTIONS:  Chop all your ingredients and have them ready by the stove-top.  In a non-stick skillet over medium-high heat, stir-fry the sliced sausage first, just until the edges begin to brown.  Add 1 T. oil if the sausage didn’t render out much grease, but that is not included below.  I did not have to add any.  Add the onion, red and green pepper and jalapeno too the skillet.  Saute all, stirring as you cook, until onion wilts & begins to brown.  Add the cabbage and just stir fry until the cabbage wilts.   Sprinkle with a dash of black pepper and serve at once.

NUTRITIONAL INFO:    Makes 4 servings, each contains: (not included optional olive oil)

231 calories

15.2 g fat

8.52 g carbs, 3.07 g fiber, 5.45 g NET CARBS

18.12 g protein

784 mg sodium

 

 

Banana “Bran” Muffins

(in taste)

These delicious banana muffins are reminiscent of the banana bran muffins I grew up on.  But wheat bran is just to high in carbs to use it now. But flax meal is a good substitute.   This recipe was inspired by a recipe of BigDumbBear on the old Atkins forums.  I finally tried them BDB and they are a wonderful way to get 9 muffins at a time.  I added some whey protein powder, some banana and banana flavoring and VOILA!  A tasty morning or afternoon tea muffin that is only 1.87 net carbs!  And so nutritious, these.   This will make 6 larger muffins, but I used a silicone pane with smaller cups and I got 9 out of this batter.  Numbers are calculated for 9 small muffins.  This recipe is not suitable for Induction unless you omit the banana and double the flavoring extract.  It is suitable once you begin to re-introduce the higher carb fruits like bananas.  It is suitable for Keto diets as well.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.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:

½   a 6″ small banana, mashed (omit for Induction)

4 extra large eggs, beaten (or 5 large)

2 T. coconut oil (or oil of choice)

1 tsp. banana emulsion or extract (2 tsp. if still in Induction & omitting the real banana)

1½ c. golden flax meal

2 T. plain, unsweetened whey protein powder

7-9 light shakes KAL stevia (around 1/8 tsp.)

couple dashes salt

1½ T. baking powder

DIRECTIONS:  Preheat oven to 350º.  Using a brush, oil the slots of a muffin pan with a dab of oil in each.  I used a silicone pan and only 9 of the slots.  Peel and mash the half banana in a medium mixing bowl.  Add beaten eggs, oil, banana emulsion/extract and stir well.  Measure the dry ingredients on top and beat to a smooth batter.  Let sit a couple minutes as it will swell a bit.  Dip  evenly into the 9 (or 6 larger) slots of your muffin pan.  Pop into 350º oven and bake for around 20 minutes or until lightly browned and dry to touch in the center. Remove from oven and let them sit a couple minutes.   Pop out and serve hot or at room temperature.

NUTRITIONAL INFO:  Make 9 small muffins, each contains:

59 calories

13.4 g fat

7.21 g carbs, 5.24 g fiber, 1.87 g NET CARBS  (2.8 net carbs if you only make 6)

7.43 g protein

116 mg sodium

Chicken in Chipotle Sauce

Chicken in Chipotle SauceThis delicious and very simple-to-put-together dish is full of Mexican flavors and is sure to please your family.  It has both dried chipotle chili powder and a smoked chipotle pepper canned in adobo sauce.  I don’t like my food to spicy hot, so this is not as hot as some people like their Mexican food.  Increase the chili powder or add 1 tsp. of the adobo sauce if you like things spicier.  I highly recommend using a non-stick skillet to sear the chicken, as the skin on mine was inclined to stick to my regular stainless steel pan.  This dish is suitable for all phases of Atkins and Keto diets.  Primal and Paleo followers can enjoy this if you use coconut cream for the sour cream.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.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:

3 T. palm shortening or oil of your choice

2 chicken thighs

2 chicken drumsticks

1 small chicken breast, cut in half

1 c. chicken broth (I use homemade)

1 clove garlic, minced

½ c. canned diced tomatoes

¼ tsp. chipotle smoked chili powder

¼ tsp. regular chili powder

Dash salt

½ c. sour cream

1 small chipotle pepper (1½” long), seeded and minced fine

¼ c. chopped cilantro

1/8 tsp. xanthan gum

VARIATION:  Add shredded cheese of your choice 10 minutes before removing from oven. Cheese is not included in numbers below.

DIRECTIONS:  Heat oil over high heat.  Sear chicken on both sides to a golden color.  Chicken will not be done inside, however.  Remove chicken to a temporary plate.

Preheat oven to 350º.  Add chicken broth to the skillet and lower heat to medium.  De-glaze the pan of any brown bits from the chicken.  Add garlic, tomatoes, seasonings, sour cream and minced chipotle whole pepper.  Stir in sour cream until well-blended in the mixture.  Whisk in the xanthan gum so it will thicken during baking. Add cilantro last if using (I actually had every intention of using some, but completely forgot it until we were in the middle of eating dinner).  Place chicken pieces back in the pan, skin side up.  Pop into a 350º oven for 30-40 minutes.  It should slightly thicken during baking.  Serve with a nice guacamole salad or other favorite side.

NUTRITIONAL INFO:  Makes 3 servings, each contains approximately (depending on pieces eaten):

457 calories

34.76 g fat

3.56 g carbs, 0.46 g fiber, 2.10 g NET CARBS

30.76 g protein

5.93 g sodium

Broiled Shawarma Tomatoes

Click to enlarge

I decided to do my broiled tomatoes a bit different tonight, with some of my homemade shawarma mayo in lieu of the crushed pork rinds on top.  Came out VERY tasty this way!  This dish is nice with baked or broiled seafood or steak.  This recipe would also be good cooked on top of a bed of fresh spinach that was first sauteed in butter, for an even more nutrient-dense  dish!

VARIATION:  Omit the mayo and spice blend, sprinkle some oregano and crushed pork rinds on the tops before baking for an Italian version.

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:

4 large Roma tomatoes (or 5 small), sliced 1/2″ thick

¼ c. my homemade mayo

½ tsp. Shawarma Spice Blend

1/3 c. green onion, finely chopped

¼ c. grated Parmesan cheese

Pinch salt and black pepper

2 tsp. olive oil (to grease pan)

DIRECTIONS: Slice tomatoes about ½” thick.  Place on non-stick pan oiled with the 2 tsp. olive oil.  These tend to stick badly, even on Teflon, thus the oil.  Next, stir the spice blend into the mayo and brush each slice with seasoned mayo.   Sprinkle with salt and black pepper.   Next sprinkle the chopped green onion over all.  Finish with the Parmesan cheese.  Broil until bubbly and browning or bake at 350º for about 20 minutes until they begin to get tender.  Don’t cook these too long as the natural sugar tends to make them burn fast.

NUTRITIONAL INFO: Serves 4, each serving contains:

190 calories

17.7 g  fat

3.53 g  carbs, 1.28 g  fiber, 2.25 NET CARBS

7.03 g  protein

125 mg sodium

 

Chicken Pot Pie

chickenpotpie

You can recreate a popular comfort food in low-carb version with this recipe.  This recipe will amaze you.  I’ve made it numerous times now and it’s consistently tasty and reminiscent of the little frozen pies I was raised on.   The crust is fantastic!on this meat pie.  It would also be good for making sweet empanadas with their fruit or traditional sweet potato fillings.  This recipe is not suitable for Induction and should not be eaten until the grains rung of OWL.  Substituting daikon white radish for the rutabaga will cut the carbs a bit on this dish.  You can also substitute half a recipe of my homemade low-carb Condensed Cream of Chicken Soup in place of the broth, cream and xanthan gum listed if you have that made up.

VARIATIONS:  Instead of chicken, use turkey.  Instead of chicken use 1 6.5 oz. pouch tuna instead of the chicken.

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

CRUST:

2/3 c. CarbQuick bake mix (use Jennifer Eloff’s Gluten-Free Bake Mix for gluten-free)

1/3 c. golden flax meal

1/3 c. oat fiber (or 1/3 c. more of Jennifer’s gluten-free mix)

Pinch salt

2 T. cold butter

1 egg

3 T. cream

FILLING:

12 oz. cooked chicken meat, chopped (or turkey)

6 oz. diced rutabaga (use daikon radish or turnips for lower carbs)

3 oz. diced carrot (use less or omit for lower carbs)

1 oz. chopped leeks (or 1 green onion)

3 oz. frozen green peas (use frozen green beans to lower carbs)

1 c. cream

2 c. low sodium chicken broth

1/2 tsp. xanthan gum

1-3 drops yellow food coloring

pinch salt and pepper

DIRECTIONS: Preheat oven to 350º. In a small saucepan, boil diced rutabaga, carrot, leeks and peas (beans) in water until just tender.  Drain and pour into large bowl and set aside.  In another bowl, mix all dry crust ingredients together.  Using a pastry cutter or fork, cut in cold butter until the mixture resembles coarse cornmeal.  Add beaten egg and cream and mix well.  Using hand, knead into a ball of dough and place on plastic wrap.  Place another piece of plastic on top and with a rolling pin, roll dough to slightly larger than the size of pan you are using.  I use an 8″ square Pyrex glass dish that is greased with butter. Let rolled dough set while you mix the filling.

Placed chopped turkey into the large bowl where you placed the veggies. Stir in chicken broth, cream, xanthan gum,  food coloring, and salt and pepper.  Pour filling into butter-greased pan.  Now pull the top plastic off the rolled crust.  Grabbing the bottom plastic, pick up the crust at the midpoint (plastic and all), let it fold gently in the middle and place the fold at the pan midpoint.  Gently lift the other half of the dough over onto the pie and remove the plastic carefully.  Finish by folding the excess crust edges inside the pan rim and crimp decoratively if you wish.  Poke 3-4 holes in the top of the crust with a fork and bake in a 350º oven for about 30-35 minutes or until crust is nicely browned.

NUTRITIONAL INFO: Makes 4 servings, each contains:

442 calories

28.2 g  fat

30.2 g  carbs, 19.55 g  fiber, 10.65 g  NET CARBS (around 8.0 carbs if using grean beans)

36 g protein

510 mg sodium

Chicken Florentine

Chicken Florentine

This has become one of the most popular recipes on my website.  Sometimes we food bloggers get so wrapped up in creating new dishes, we can easily get lost in that quest and forget some of the old favorites.  I like to revisit this dish occasionally.

This recipe takes a mere 20-30 minutes to pull together.  It’s amazingly tasty and worth every one of those minutes.  So attractive on the platter, too!  And better yet, it’s Induction friendly!  The creamy spinach-mushroom topping compliments the seared chicken so nicely and is also good on seared salmon!  If in Atkins OWL Phase 2, adding 2 T. white wine to the spinach mixture is very, very good! 🙂 Who says low-carb eating is boring?

Visit a team of chefs and creative cooks that will dispel that notion in no time!  Low Carbing Among Friends shows you through photographs a sampling of the delicious low-carb recipes you can have at your fingertips.  Just order your own personal copy of these wonderful low-carb cookbooks by Jennifer Eloff and friends.  Some of MY recipes are even in there! You’ll be amazed at the kitchen talent of the team of chefs Jennifer has brought together to bring you an array of dishes that will guarantee your meals are NEVER boring. You can order your cookbooks from Amazon or here

DISCLAIMER:  I receive no remuneration for this promotion nor for the inclusion of my recipes therein.  I do so simply because they are GREAT recipes you won’t want to miss out on!

INGREDIENTS:

3 large chicken breasts, deboned and skinned (I used 30 oz.)

1 T. unsalted butter

½ lb. fresh mushrooms sliced thick

1 clove minced garlic

Pinch salt and pepper

6 oz. fresh spinach (3-4 oz. if using frozen)

1/3 c. heavy cream

1/4 c. chicken broth

3 T. grated Parmesan

2 T. white wine (optional)

Pinch xanthan gum (if needed to thicken)

DIRECTIONS:  If using frozen spinach, cook in water as directed on package in a saucepan and drain well.  Set aside.  Now slice each chicken breast diagonally into 3-4 thinner slices to speed up cooking.  Melt butter in non-stick skillet and saute the chicken slices or “filets”, as I call them,  until lightly browned and thoroughly cooked (medium-high heat).  This won’t take long at all, which is precisely why I like to slice them.  Remove chicken to serving platter.  Add mushrooms to the same skillet and saute until done.   Add fresh spinach and garlic.   Saute until spinach is wilted.  Lower heat and add cream, broth, wine and cheese to spinach/mushroom mixture in skillet.  Add pinch of salt and pepper.  Lightly dust with xanthan gum 2-3 times, stirring between each addition to slightly thicken sauce.   Pour sauce over chicken.  Garnish with a sprinkle of parsley if desired.

NUTRITIONAL INFO: Makes 4 servings each with:

436 calories

23 g  fat

6.8 g  carbs, 2 g  fiber, 4.8 g  NET CARBS

49 g  protein

200 mg sodium

Upside-Down Bacon-Onion Omelet

Upside-Down Bacon-Onion OmeletThis is a scrumptious, quick and easy omelet that is made flat in a pan and baked in the oven.  I love to make omelets this way as I think they cook so evenly.  I’ve messed up more than one folded omelet cooked stovetop.  I find the eggs don’t get quite done enough in the center for my liking.   Besides, I think eggs are pretty served up this way, too!  This delicious recipe is suitable for all phases of Atkins, Keto diets, Primal and Paleo.🙂

INGREDIENTS:

6 thin (or 3 thick) slices bacon, diced large

2 oz. onion, diced (I used red onion)

4 large eggs

DIRECTIONS:    Preheat oven to 350º.  In a good non-stick skillet or wok, cook the bacon until nearly brown.  Add the onion and saute until the bacon is fully browned and the onion is getting soft and also beginning to caramelize/brown.   In a bowl, using a fork, beat the eggs well.  Slowly pour the eggs over the bacon-onion mixture so as not to disturb the mixture much.  Pop the pan into a 350> oven for 10-12 minutes or until eggs are just dry to the touch in the center.  Try not to brown the top of the flat omelet, as that just overcooks the eggs making them dry and rubbery.  Remove from oven.  Place a large plate (larger than your pan in diameter) over the plate and lifting skillet with one hand and holding the plate over it with your other hand, flip is quickly.  The grease from the bacon should allow it to drop right out of the pan.  Cut into 3 wedges and serve.

NUTRITIONAL INFO:    Makes 3 adult servings

231 calories

19.4 g  fat

2.13 g carbs, .16 g fiber, 1.97 g NET CARBS

11.8 g protein

331 mg sodium

 

 

Zuppa Toscana

Creamy Italian Sausage SoupThis soup is similar to Zuppa Toscana at Olive Garden restaurants, but mine has diced cauliflower standing in for potatoes.  I tend to use ground pork rather than Italian sausage, as I can control spices and salt doing that.  You just need to add oregano, fennel and garlic really.  But you can certainly substitute in commercial Italian sausage if you prefer for convenience.  It will almost DOUBLE the sodium and increase carbs though.   Just be aware of that.  This soups is delicious and we both gave it a resounding thumbs up.  It will make the rounds at our house.🙂

VARIATIONS:  Substitute 1/2 c. chopped parsley for the kale; substitute diced rutabaga for the cauliflower.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.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:

6 slices bacon, cut into 3/4″ bits

12 oz.  lean ground pork, coarsely broken up to 1/2″ chunks

2 oz. onion, chopped

1 clove garlic, minced

1½ c. coarsely chopped kale (about 3 leaves after stemming)

3 oz. cauliflower, diced to ½”-3/4″ pieces

1 oz. pimiento (half a 2 oz. jar)

3 large mushrooms, sliced or cut however you like

4 c. homemade chicken broth (32 oz.)

1 c. water

1 c. heavy cream

Dash black pepper

Dash crushed red pepper

3-4 drops Tobasco hot sauce

¼ tsp. dried oregano leaves

½ tsp. fennel seed, crushed

DIRECTIONS:  In a large dutch oven over high heat, cook the bacon.  Add the pork, onion and garlic and saute until meat is no longer pink.  Lower heat to medium.  Add all remaining ingredients but the cream.  Simmer 5 minutes.  Add cream and simmer 5 more minutes.  Thicken with xanthan or gum if desired.   Serve at once.

NUTRITIONAL INFO:   Makes six 1-1¼c. servings, each contains:

356 calories

30.5 g fat

5.51 g carbs, 1.08 g fiber, 4.43 g NET CARBS

15.6 g protein

865 mg sodium

 

Cabbage Pie

Middle Eastern Cabbage Pie 2

Is there such a think as Persian-Indian fusion cuisine?  :)  I think this delicious and slightly sweet cabbage recipe would need that descriptor.  My inspiration was this recipe over at Lea’s Cooking blog.  I found the recipe a couple years ago and saved it to try.  Just now got around to taking a closer look at it and decided to make it to go with some leftover grilled Middle Eastern meat in my freezer.  But by the time I got through tweaking the recipe, I doubt it tasted anything like the inspirational recipe, but I do like the idea of baking cabbage into a “pie”.  🙂

I have a lot of spices going on in mine, making this taste nothing like cabbage at all!  Seriously, because my husband doesn’t like cabbage but LOVED this dish!  I gave it a two-thumbs-up, too.  This recipe is suitable once you are out of Atkins Induction, and is OK for Keto diets.  It would not be suitable for Primal-Paleo folks without changes.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.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:

2½  c. cabbage, shredded (or the bagged cabbage is fine)

¼ tsp. sea salt

1  jalapeno, seeds and ribs removed, chopped

1 green onion, chopped

3 large eggs

1/3 c. sour cream

¼ c. my homemade Shawarma mayonnaise

¼ c. plain whey protein powder

2 T. Jennifer Eloff’s Gluten-Free Bake Mix

1 tsp. baking powder

Dash my Garam Masala Indian Spice Blend

DIRECTIONS:    Preheat oven to 350º.  Grease a pie plate or line a round cake pan or springform pan with parchment and grease the sides.  Set aside.

Shred the cabbage and place in a medium mixing bowl.  Finer is better than coarser I think.  Mine was a little too coarse for easy slicing.  Sprinkle with the salt and work it around to get any moisture to bleed out you can.  Dry with paper towels on your counter.  Place cabbage back in the bowl.  Add the chopped jalapeno and green onion and stir. Next  add the eggs, sour cream and mayo.  Beat this mixture into the cabbage until it is well-blended.  Add the bake mix, protein powder and baking powder last and blend into a smooth batter-like mixture.

Pour mixture into greased pie plate and bake at 350º for about 30 minutes.  It will be dry to the touch in the center when done.  Remove from oven and loosen the edges with a knife or spatula like you would a cake.  Cut into 6 slices and serve.  This incredibly complements Middle Eastern or Indian meat entrees.

NUTRITIONAL INFO:   Makes 6 servings, each contains:

182 calories

18 g fat

4.21 g carbs, 1.28 g fiber, 2.93 g NET CARBS

8.8 g protein

215 mg sodium

 

 

 

 

Pimiento Cheese Cauliflower

Pimiento Cheese CauliflowerI was thinking about pimiento cheese today but didn’t have any low-carb bread made up.  So I grabbed the half cauliflower head in my refrigerator and turned it into a pimiento cheese delight.  Looking for a different taste for your baked cauliflower next time?  TRY THIS!   Only change I might make next time is I used only 1 oz. pimiento (half the 2-0z jar I had on hand).  Next time I think I’ll use the entire jar and have entered 2 oz. in the ingredients and calculated the numbers below for that recommendation.  I would have like a wee bit more pimiento taste, personally.

This is a small recipe, so double it for a big family.  :)  This recipe is suitable for all phases of Atkins, Keto diets, and Primal.  Not suited for Paleo.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.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:

11 oz. cauliflower, cut into flowerettes

2 slices American deluxe cheese, broken into small pieces (or Cheddar)

1 oz. cream cheese

1    2-oz. jar of pimiento, drained

DIRECTIONS:  Cook the cauliflower in boiling water until just tender.  Preheat oven to 350º.  Drain cauliflower well in a colander.  Slightly press on it to squeeze all the moisture out.  Pour it into a medium bowl and add the two cheeses and drained pimiento and stir gently until they are pretty much melted evenly (but it doesn’t have to be totally creamy).  Try not to rough up the cauliflower too much as you stir, but partially mashed will be OK.  Pour into a square 5″-6″ greased baking dish.  Bake at 350º for 15-20 minutes or until top is lightly browned and edges are bubbling.  Serve at once.

NUTRITIONAL INFO:   Makes 3 servings, each contains:

116 calories

8 g fat

7.76 g carbs, 3.03 g fiber, 4.73 g NET CARBS

6.1 g protein

230 mg sodium

Chicken in Sofrito Cream

Chicken in Sofrito CreamThis was absolutely delicious and so incredibly quick to make!  I keep the Sofrito Sauce made up in my freezer in a plastic zip bag and just break off what I need for a recipe.  Once my chicken was seared, this took all of about 8-10 minutes to simmer to delectable deliciousness.  This recipe is suitable for all phases of Atkins and Keto diets.  Primal followers can enjoy if you do dairy but Paleo folks will want to use coconut milk instead of cream.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.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:

1 large chicken breast, skin on (1o oz. of deboned meat)

1½ T. butter

1 c. homemade chicken stock

½ c. heavy cream (use 2 T. less if still on Induction)

Sprinkle xanthan gum

2 T. Sofrito sauce

DIRECTIONS:   Melt butter in a non-stick skillet over high heat.  Slice meat at an angle laterally into 4 smaller filets.   I pounded mine, but that isn’t necessary.  Just a habit with me and chicken. 🙂   Sear the chicken in the hot butter, both sides, until golden.  Lower to medium when both sides are golden and the meat is fully done.  Add chicken stock around the meat.  Add cream and Sofrito sauce and simmer a couple minutes.  Lightly dust with xanthan (less than 1/8 tsp.).  Simmer until it slightly thickens, stirring constantly.  Remove from heat and serve at once with you favorite sides or a nice salad.

NUTRITIONAL INFO:    Makes two adult servings, each contains:

590 calories

46.3 g  fat

2.6 g carbs, 0.3 g fiber, 1.3 g NET CARBS

37.4 g protein

470 mg sodium

Grass-Fed Roast Beef Pumpkin-Seed Salad

Roast Beef-Pumpkin Seed SaladIMG_5120A delicious, light lunch or dinner, complete with healthy nutrients found in pumpkin seeds and grass-fed roast beef (although you can use regular beef if you prefer).  Grass-fed beef has a richer, stronger flavor than grocery store beef and I found served this way, it tasted milder to me.  I think because of the vinaigrette.  You need to leave off the pumpkin seeds if you are still in Atkins Induction.  Keto diets, Primal and Paleo can enjoy this delicious salad as well.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.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:

3½ oz. leftover roast beef, sliced thin (I used grass-fed beef)

1 T. butter

1 c. shredded lettuce of your choice (I used curly leaf)

4 cherry tomatoes, sliced in half

1 small green onion, cut to your preference

1 T. raw or roasted pumpkin seeds (I used raw)

1½ T. my Balsamic Vinaigrette

DIRECTIONS:  Tear lettuce onto a serving plate.  Add green onion and tomatoes.  Set aside.  In a small non-stick skillet, melt the butter and saute the beef for a couple minutes until it just begins to brown.  Remove from heat. Drizzle dressing over salad and sprinkle on your pumpkin seeds.  Dip the meat and butter over the salad and serve.

NUTRITIONAL INFO:   Makes 1 serving which contains:

521 calories

38.1 g fat

6.9 g carbs, 2.1 g. fiber, 4.8 g NET CARBS

38.2 g. protein  (use less meat if you are restricting your protein)

85 mg sodium  (I added a sprinkle at the table, too, which is not included)

Cheesy Crawfish-Yellow Squash Casserole

Crawfish-Yellow Squash CasseroleThis casserole came out delicious.  The blanched kale “platters” were an afterthought, but I figured at the very least, it would  make a lovely photo.  Maybe they would even be good together.  Good decision!  Even my husband thought they complimented each other and what a lovely color contrast as well!

This dish is suitable for all phases of Atkins, Keto, Primal and Paleo as well, provided you use a phase or plan suitable bread.  You can use other spice blends, but the one called for is particularly crucial to the final Cajun flavor on this dish.  It helps to mellow any fishiness the crawfish might have.  Sometimes they can be strong.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.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:

3 T. butter

1 T. olive oil

1 c. celery, chopped

¼ c. each red and green bell pepper, chopped

2 oz. onion, chopped

3 cloves garlic, minced

2 small yellow squash (about 6″ long)

¼ tsp. salt

12 oz. crawfish tail meat (I buy Boudain’s frozen at Walmart)

2 slices my gluten-free focaccia bread (or plan/phase suitable bread)

4 slices American Deluxe cheese

2 slices Cheddar cheese, diced or shredded

1½ tsp. my Seafood Spice Blend (or Emeril’s seafood blend)

DIRECTIONS:  Cut squash lengthwise into 4 quarters.  Then slice the wedges into ½” slices.  Chop the celery, onion, red and green pepper coarsely.   Preheat oven to 350º.  In a large skillet, melt the butter with the olive oil over medium high heat.  Saute the vegetables altogether just until about half tender (they’ll finish cooking in the oven.  Add garlic, Seafood Spice Blend and salt.  Stir and saute a couple minutes longer.  Add crawfish tails, stir & turn off heat.  Crumble one of the slices of focaccia into the mixture. Stir to mix.  Place 4 slices of American cheese on the top of the mixture.  Crumble the second slice of bread over the top and finally top with the diced/shredded Cheddar.  Place lid or foil on top and pop into 350º oven for about 30 minutes or until top bread crumbs and cheese just begin to brown.   Serve directly from the skillet the casserole baked in or as I did, atop blanched leaves of kale (submerged 2 min. in boiling water, removed gently and drained on paper towels).

NUTRITIONAL INFO:    Makes 6 servings, each contains: (not including kale option)

237.5 calories

20.71 g fat

7.15 g carbs, 1.60 g fat, 5.55 g NET CARBS

19.7 g protein

724 mg sodium

Salmon Galette

Salmon GaletteThis was how I put two items in my freezer together for lunch:  leftover salmon patties and a frozen ball of pie dough.  Mmmm, did it ever taste good, too!  This recipe is a great way to use up a few leftover salmon OR tuna cakes.  This is not suitable until you are out of the Induction phase of Atkins.  If you don’t have any leftover cooked cakes, just mix up the salmon or tuna mixture and spread it evenly on your galette crust, add the cheese and bake it.  All will cook properly.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.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:

4 leftover salmon (or tuna) cakes

1 recipe my “Flour” Pie Crust

5 oz. mozzarella cheese shreds (5 slices)

DIRECTIONS:  Make the pie crust by that recipe’s instructions, but roll it into a 8″x12″ rectangle instead of a circle.  Preheat oven to 350º.  Remove top piece of plastic wrap from the crust.  Crumble (or spread, if yet uncooked) the fish cake mixture onto the dough, leaving 1″ dough uncovered on all 4 sides.  Sprinkle 4 oz. of the cheese on next.  Using the plastic wrap to assist, lift the 1″ edge and fold it over onto the filling forming a sort of rolled edge.  Press the edge slightly and seal the corners by pressing them a bit more.   Pop pan into 350º oven and bake until crust is nearly browned on the edges and center is dry to touch.  Remove pan and sprinkle on the last ounce of cheese and pop back into oven just long enough to melt the cheese.  Remove from oven and serve at once.

NUTRITIONAL INFO:    Makes 4 servings, each contains:  (lower carbs by cutting into 5 servings)

461 calories

38.45 g fat

21.15 g carbs, 16.45 g fiber, 4.7 g NET CARBS

28.7 g protein

476 mg sodium