Swiss Steak

Swiss SteakSwiss Steak is something my mother fixed often when I was young and I just LOVED it! She was inclined to serve it with traditional carb-y mashed potatoes or rice, but I serve mine now with a mash of seasoned cauliflower.  Just as good in my opinion.  Mom didn’t put the red wine in her Swiss Steak either, but I think it transforms the ordinary into something special.  You should omit the wine if still on Atkins Induction.  You can use cubed steak, round, flank, chuck, sirloin or I even 20-21 oz. raw beef shank (5 oz. worth of marrow bone must be trimmed out).  I like to pound whatever meat I use for this with a cleaver to tenderize it a bit.  The oat fiber (mostly deductible fiber) I dredge over this meat before browning isn’t necessary, but it only adds .25 net carbs per serving and tends to make a much browner, tastier gravy. Your call on that one. You can just brown the meat directly in the oil and save the fraction of a carb from each serving, if you don’t have oat fiber or prefer to not use it.  This extremely nutritious dish is Atkins Induction friendly if you omit the wine and resistant starch coating.  Check out the stats below!  You’ll notice a bit of grease around my sauce.  The extra nutrients people pay big bucks for in grass-fed beef lives mostly in the FAT, so I don’t drain that off.  If you use regular beef, yours won’t have that.

INGREDIENTS:

16 oz. beef cube steak, round, chuck or sirloin (I used grass-fed flank steak)

1 T. oat fiber (optional for dredging meat)

2 T. coconut or olive oil

4 oz. sliced onion

1 large green bell pepper, sliced

3 Roma tomatoes, cubed large

Dash each salt and black pepper

¼ c. red wine (omit if still on Induction)

2 c. water (or beef broth)

Small amount of favorite thickener (optional)

DIRECTIONS:  Cut meat into 4 portions.  Pound meat on both sides with a cleaver to tenderize it a bit. Dredge both sides of each piece with the oat fiber.  Heat oil in non-stick skillet and brown over high heat until nicely browned on both sides.  If you prefer, you can omit the oat fiber and sear the meat directly.  The gravy won’t get as brown, but will taste OK.  Add onion and brown a minute or two.  Add bell pepper and tomato, the water (or broth) and wine.  Lower heat to a simmer, cover and cook about 45 minutes to 1 hour.  you want the meat to get tender, but not to cook the veggies to death.  If I can remember, I wait 15-20 minutes into the simmering before adding the bell pepper so it doesn’t totally fall apart.  If needed, thicken gravy with a sprinkle of thickener, but I find it is rarely necessary when properly cooked down.  Serve topped with a generous portion of the veggie sauce.  This is nice with mashed cauliflower or zucchini noodles.

NUTRITIONAL INFO:   Makes four 4-oz servings, each contains:

352.3 calories

15.75 g  fat

8.3 g  carbs, 3.28 g  fiber, 5.02 NET CARBS

40 g  protein

97 mg sodium

Einkorn Resistant Wheat Starch Biscuits

Einkorn RWS Biscuits

Einkorn RWS Biscuits

This morning I thought I had gone to Heaven!  These biscuits are the best I’ve made in 6+ years of low-carb biscuit experiments.  So often low-carb biscuits are either dry, hard as a rock, crumbly, taste like baking soda or powder, are too cheesy, too coconut-y…….in other words, mediocre.  Well, I’ve finally gotten one that even my husband says tastes (and feels) just like a real flour biscuit in his mouth.  Not crumbly, browned nicely, soft, smooth-textured and no odd aftertaste in your mouth from the leavening!  :)  Einkorn flour is ancient grain wheat that is not modified like modern wheat).  I think it is the Resistant Wheat Starch that makes the difference on this recipe.  These are not suitable until you are near goal weight as there is real flour product in them. Wait until late in Phase 2 or 3.

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 other wonderful cooks to bring you a wealth of recipes you will love! Some of my low-carb creations appear in each of the 5 volumes! Order yours TODAY! 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.

If you prefer a biscuit without wheat flour and with a much lower carb count, you will want to check out my Peggy’s Fluffy Biscuits.  They’re yummy. too!

Panful of Deliciousness!

A pan of sheer delicious!

INGREDIENTS:  (all are available at Netrition.com)

2 c. my Einkorn Bake Mix

½ c. shredded Monterey Jack Cheese

2 large eggs, beaten

4 T. Resistant Wheat Starch 75

¼ c. cream

about ¼ c. water, added last and slowly

DIRECTIONS:  Preheat oven to 350º.  Place parchment or a silicone sheet on your baking pan and set aside. In a large mixing bowl, measure out 2 c. my bake mix.  Though it helps to let the mix come to room temp, you still need to rework shortening lumps with a fork until the mix is again the texture of cornmeal.  Add all remaining ingredients but the water and stir well.  Add water slowly but only enough to form a thick dough.  Let dough sit on counter 2-3 minutes to set up a bit.  Dip up 7 equal portions (about ½ c. batter each), form into balls and set them on pan spaced evenly.  Slightly press to a height of 1″  (2″ in diameter).    Pop pan into 350º oven for 15-17 minutes or until dry to touch in center and lightly browned.  These rise up nicely.   :)  Serve hot with butter and your favorite jams.  Leftovers should keep nicely for a week in the fridge in a ziploc bag or in the freezer for a month.

NUTRITIONAL INFO:  Makes 7 large biscuits.  Each one contains:

283 calories

23.11 g  fat

11.82 g  carbs,  4.62 g  fiber, 7.2 g  NET CARBS

12.11 g  protein

190 mg sodium

Pecan Tassies

Pecan Tassies

 I tinkered around in the kitchen with my classic Pecan Pie recipe and came up with these little Pecan Tassies that came out soooo good.  The crust absorbs some of the liquid in the filling, so it is not as crusty as when used for other pies.  Came out more like a pecan cake or soft cookie…..but was quite tasty regardless of this change in my regular crust recipe.  Not suitable for Induction.

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

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

INGREDIENTS:

1 recipe Tart Crust

3 eggs, beaten

1 c. granular Splenda (or other sweetener to equal 1 c. sugar)

1 tsp. vanilla

2 T. butter, melted

1 c. sugar-free maple syrup

1½ c. coarsely chopped pecans

DIRECTIONS:  Preheat oven to 350º.  Make Tart Crust recipe per that recipe’s instructions.  Divide dough amongst 12 muffin cups.  Using plastic glove, carefully press dough onto bottom and sides of greased muffin cups.  However, bake for only 15 minutes.  Remove from oven.  Now beat eggs in a bowl.  Add melted butter and all filling ingredients and nuts.  Using small measuring cup, fill mini crusts just shy of the top edge.   Pop back into oven and continue to bake for about 30 minutes or until filing is done to the touch.

NUTRITIONAL INFO:  Makes 12 tassies, each containing:

273 calories

23.8 g  fat

10.5 g  carbs, 6.0 g  fiber, 4.5 g  NET CARBS

9.1 g  protein

98 mg sodium

Tuna Cakes

Click to enlarge

Tuna Cakes

This is how I’ve made my tuna “croquettes” (as my mother called them) for many years now.  When I was still teaching, this was often what I cooked when I had forgotten to defrost any meat for dinner, but didn’t  really want to eat out.  It’s easy, fast and DELICIOUS!  This recipe also works with salmon, crab and fish.  My Pink Cream Sauce is delightful spooned over the top of these.

To make my old recipe low-carb, I just had to change the slice of conventional bread to a slice of low-carb bread.  Probably any low-carb bread would be fine, but today I had Sherrilee Artisan Flatbread made up and used ¾ slice.  The Revolution Roll (Oopsie) mentioned in the recipe will add the fewest carbs:  .  A piece of flax bread or leftover low-carb biscuit, or even 1 T. plain flax meal + 1 T. water would work also.    This recipe is OK for Induction.  If you prefer, you can coat the croquettes with the breadcrumbs rather than mixing them into the fish mixture.  But personally, I don’t see any difference in flavor.  The outside will get a bit crunchier if the crumbs are on the outside.  Your call there.

You can have many delicious low-carb seafood recipes at your fingertips with your very own set of Jennifer Eloff’s latest cookbook series, Low Carbing Among Friends.  She has gathered some of the most talented low-carb chefs on the internet to bring you an array of recipes you’ll be proud to serve your family and friends.  Check out an extensive sampling of what awaits you in these cookbooks:  http://www.facebook.com/LowCarbingAmongFriends.  Remember to LIKE their Facebook page if you like what you see there and order your books today at Amazon or here:  http://amongfriends.us/order.php

DISCLAIMER:   I receive no remuneration for this promotion nor for the inclusion of my recipes therein.  I promote these books because they have GREAT recipes you’re going to want to try!

INGREDIENTS:

6.5 oz. foil-pouch tuna, oil-pack, drained, or salmon or fresh crab (half a 12 oz. can or 5 oz. can will work OK, if that’s all you have on hand)

2 beaten eggs

¼ tsp. my Seafood Spice Blend

3 T. my homemade mayo

½ c. celery, finely chopped

1/3 c. green onion, chopped

2 oz. yellow onion, chopped

¼ c. red bell pepper (best as it is sweeter, but any color is fine)

1 Revolution Roll (Oopsie) (or other low-carb biscuit or bread you have on hand)

Dash black pepper

2 T. olive oil (to saute veggies)

1 T. olive oil (to fry croquettes)

DIRECTIONS:  Heat the 2T. olive oil in non-stick skillet and saute veggies until tender.  Scrape into mixing bowl.  Add all other ingredients to bowl (except remaining tablespoon of oil).  Stir well to blend smoothly.  Form into 6 small patties and brown in the 1 T. oil in the skillet over medium-high heat.  Try not to disturb or flip them until the first side is fully browned or they will likely tear up on you.  Serve at once with your favorite cream sauce or tartar sauce, low-carb ketchup.  I like to serve these with a light cream sauce or homemade mayo into which I’ve stirred a bit of the Seafood Spice Blend or my Shawarma seasoning.

NUTRITIONAL INFO:   Makes 6 tuna cakes, each containing:

201 calories

16.3 g  fat

2.13 g carbs, .5 g fiber, 1.63 g NET CARBS

12.9 g  protein

127 mg sodium

 

Rutabaga and Onion Hash Browns

Click to enlarge

Rutabaga and Onion Hash Browns

This simple hash brown, shown above with braised beef and green beans, is very close to real potatoes, both in texture and flavor.  AND it can be ready in about 15 minutes. This recipe is not suitable until the starchy vegetable rung of the OWL ladder.  For those who question the “starchy veggie” status of this vegetable, rutabaga is listed as a starchy vegetable on pg. 154 of A New Atkins for a New You.

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.

INGREDIENTS:

5 oz. peeled and diced rutabaga, ½” dice or smaller

2 oz. chopped onion

1 T. bacon grease

Dash each of salt and black pepper

DIRECTIONS:    Heat bacon grease in non-stick skillet and saute chopped onion over high heat until ½ done.  Add diced rutabaga to skillet and saute, turning often until rutabaga is fairly tender.  This will take about 15 minutes of cooking.  Salt and pepper to taste.   This goes well with your breakfast eggs, sausage and bacon or makes a lovely side dish for meaty dinners.

NUTRITIONAL INFO:   Makes 2 servings, each contains:

93 calories

6.6 g  fat

7.95 g  carbs, 2.05 g fiber, 5.9 g  NET CARBS

1.1 g  protein

25% RDA Vitamin C

Strawberry German Pancake

Strawberry German Pancake

Strawberry German Pancake

Who says you have to make stuffed, savory dishes with spaghetti squash?  When I opened the refrigerator this morning, two things called to me: a cut spaghetti squash half and a few remaining red strawberries in the carton.  It immediately brought to mind a couple of very old recipes I made in my pre-low-carb days.   I wondered how I might low-carb it?  Then it came to me.  I’ll make a fluffy dessert pancake!  So that’s what I did!

This is my low-carb version of a very old recipe my Mom used to make with peaches.  Mine has less egg in it than is typical (I’m not too fond of eggs). This came out delicious and my husband, who dislikes all things I serve him with spaghetti squash, could NOT tell it was in this creation!  Don’t ya just love when you can fool someone’s taste buds that way?  :) Unable to find my old recipe, I just started without one. I first cooked the squash and forked out 1 c. of the threads for this recipe, storing the rest in the freezer for another use.   Then I started throwing things on top of that into the bowl.   Sometimes the ingredients just click!  :)  This is not suitable until the berries rung of the OWL ladder.  Anyway, I think you’ll like this should you decide to give it a go.

VARIATION:  Use fresh peaches and sugar-free peach jam instead of the strawberries. (will be higher carbs however)

You can have many more tasty low-carb recipes like this at your fingertips with your very own copy of the Low Carbing Among Friends cookbooks by Jennifer Eloff and a group of very talented low-carb internet cooks.  Check out their Facebook page for a sampling on what awaits you in these books.  Order yours today at Amazon or here: http://amongfriends.us/order.php

I accept no remuneration for this promotion nor for the inclusion of my recipes therein. I promote these books simply because they contain amazing low-carb recipes you’ll want to try.

INGREDIENTS FOR PANCAKE: 

1 c. cooked spaghetti squash threads

1 oz. cream cheese

2 T. butter, unsalted

2 beaten eggs

1½ pkt. Truvia sweetener, or equivalent sweetener of your choice

2 tsp. DaVinci Vanilla sugar-free syrup (or ¼ tsp. vanilla extract)

2 T. golden flax meal  (or 2 T. almond flour, or 1 T. coconut flour)

1 T. sugar-free strawberry preserves

3 oz. sliced strawberries

WHIPPED CREAM TOPPING:  1/3 c. cream, whipped.  Add 1/8 tsp. vanilla & 3 drops liquid sweetener. Stir.

DIRECTIONS:  Microwave on HI a seeded spaghetti squash half cut-side down in ½” water for 13-15 minutes.  Fork out 1 c. of the threads into a mixing bowl.  Store the rest in your fridge or freezer for another use.  Preheat oven to 350º.  While still hot, mix in the cream cheese and butter to melt.  Stir well.    Add eggs, sweetener, DaVinci, flax meal and sliced strawberries.  Stir well and pour into buttered pie plate or quiche dish.  Bake at 350º for about 20-25 minutes or until center is set.  Remove and cool almost completely (top layer cannot be even warm really, but bottom one will still be) or the whipped cream topping will melt and be a runny mess, spoiling visual appearance greatly.  Cut into quarters and carefully lift 1 quarter out onto each of 2 serving plates.  Spread half the strawberry preserves on each in a thin layer.  Place another quarter of the pancake nicely on top and top with half the whipped cream topping.  Serve at once and ENJOY!

NUTRITIONAL INFO:    Makes 2 servings each containing:  (calculated using flax meal):

356 calories

29 g  fat

12.5 g  carbs, 4.85 g  fiber, 7.65 g  NET CARBS

10.5 g  protein

217 mg sodium

314 mg potassium

Texican Pork Stew

Texican Pork Stew

Texican Pork Stew

It was 53º here at 6 am when I walked my dog today.  It was invigorating (after a 98º high yesterday) and put me in the mood for chili.  But the hubs said “You can’t call what you’re making for lunch chili if you’re using PORK and SQUASH in it!”  Since pork was what was thawed, I compromised and called this creation a “stew” to keep him happy.  ;)

It had a lovely flavor and boy, was it ever tasty!  This went together in under an hour, start to finish, too!  This lazy cook’s kind of recipe!  This is suitable for Phase 2 of Atkins.  Keto followers may want to omit the soy black beans to drop the carbs low enough.

Dipped up Ready to Eat!

Dipped up Ready to Eat!

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.

INGREDIENTS:

1 T. bacon grease or oil of your choice

2 large pork chops, deboned and chopped coarsely (mine yielded 12 oz. meat)

3 oz. onion, chopped

1 small (2″) mild jalapeno, seeded, chopped

2 oz. poblano pepper (mild by definition), seeded, chopped

1 can mole Ro-Tel tomatoes with chiles, undrained

1½ c. homemade chicken broth  (used 1 c. broth + ½ c. baked chicken juices)

1 tsp. chili powder

Dash ground cumin

¼ tsp. chile de arbol powder (or ¼ tsp. more regular chili powder)

2 tsp. seeded and ground dried guajillo chile pepper (optional)

1 medium yellow squash, diced in ½-3/4″ pieces

1  can (15-oz) Eden soy black beans, drained (omit if still on Atkins Induction)

DIRECTIONS:  Brown the pork in the oil in a non-stick deep skillet.  Add the chopped onion, jalapeno and poblano peppers.  Stir fry with the meat until all is lightly beginning to brown.  Add the tomatoes, all spices listed and bring to a slow simmer.  Add the squash, cover with lid and let simmer stirring every 5-10 minutes until the yellow squash is just tender but still intact (about 30 minutes total.  Serve at once.  Pairs nicely with a lettuce and guacamole salad.

NUTRITIONAL INFO:   Makes 4 servings, each contains:

Without beans: 233 calories, 11.95 g fat, 8.65 g carbs, 2.52 g fiber, 6.13 g NET CARBS, 20.5 g  protein, 469 mg sodium

With beans: 271 calories, 13.5 g fat, 10.65 g carbs, 4.27 g fiber, 6.38 g net carbs, 23 g protein, 476 mg sodium

Judy’s Parmesan Baked Yellow Squash

Judy's Parmesan Baked Yellow SquashI just love yellow summer squash (the soft-skinned crookneck variety) and have cooked it a ton of different ways over the years.  But honestly, this recipe is by far the best way I’ve ever eaten it.   This is a recipe of a friend I used to work with years ago.  Parmesan is not usually the cheese people put on yellow squash dishes, but I’m here to tell ya it is an OUTSTANDING combination added with the sweet caramelized onions.  I just use the Parmesan in the green canister we all are familiar with, as a rule, for this dish.  But you can use whole, grated Parmesan if you prefer. OK for Induction.

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

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

INGREDIENTS:

6 yellow summer squash (medium, about 6″ long)

6 oz. yellow onion

1 Flax Sandwich Bun, crumbled (or other low-carb biscuit or bread)

1/2 c. grated Parmesan cheese

Dash of Salt and Pepper

3 T. butter

DIRECTIONS:  Slice onion into thin slivers and saute in butter in no-stick skillet.  Cook until they begin to brown, as the caramelizing is essential to the flavor of this dish.  Turn off heat and let them cool.

Now grease a 9×13 glass casserole pan with butter.  Slice the squash laterally/lengthwise into 1/4″ slices (or thinner if you want to speed this dish up a bit).  This goes together in lasagna-type layers.  First sprinkle 1-2 T.of the flax bun crumbs on the bottom of the pan.  These will soak up moisture that bleeds out of the squash during cooking.  Now place a single layer of squash slices in the pan.  Jimmie them around, switching ends of slices so the pan is pretty much filled without gaps.  Top with 1/4 of the browned onions.  Next sprinkle 1-2 T. Parmesan cheese.  Repeat these steps until all ingredients are used, ending with onion on top.   Cover pan tightly with foil and bake 30-40 minutes at 350 º.  Uncover, add 2-3 T. water if there is no moisture left in the bottom of the pan.  Bake another 20-30 minutes (uncovered) or until squash feels tender when knife is stuck into it and onions on the top are toasty brown.  Toast top in broiler if need be.  You want the top layer of onion to be attractively toasted. This dish is a big hit every time I make it and it goes nicely with your holiday turkey dinners.

NUTRITIONAL INFO: Makes 6 servings, each containing:

150 calories

10.35 g  fat

9.88 g  carbs, 3.0 g  fiber, 6.88 NET CARBS

7.2 g  protein

26 g sodium

Roasted Shawarma Chicken and Vegetables

Roasted Shawarma Chicken and VegetablesI have made these Roasted Shawarma Vegetalbes before, but have never added chicken to the mix.  Good decision!  This dinner tonight was delicious!  I saved out 1 chicken breast from this whole chicken to use for something else this week but cooked all the remaining pieces.  If you omit the chicken, this vegetable dish is a marvelous side with grilled steak and chicken!  This recipe is suitable for all phases of Atkins, Keto diets, Primal and Paleo as well.  So ENJOY everybody!

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.

INGREDIENTS:

¼ c. extra virgin olive oil

1 whole chicken, cut up (minus 1 of the breasts reserved for another use)

10 cloves garlic, peeled

1 medium zucchini, sliced thick

1 yellow squash, sliced thick

8 oz. Japanese eggplant, cubed or sliced thick (I don’t peel it)

1 2 3/4″ tomato, cut into wedges

3 oz. onion, sliced (I used red onion)

1 tsp. my Shawarma Spice Blend

DIRECTIONS:  Preheat oven to 350º.  I used my convection settting to speed mine up a bit.  Oil a large metal baking pan with some of the olive oil.  Lay the chicken pieces evenly in the pan (I cut my chicken breast into 2 pieces, as they tend to be large nowadays).  Next add the sliced vegetables evenly around the pieces of chicken. Sprinkle on the Shawarma spice Blend and last of all, place the garlic (whole) around the pan, cutting larger cloves in half.  Pop into 350º oven.  If using convection roast, it will take about 35-40 minutes, or until chicken reads 170º on your meat thermometer.  If using standard oven, it will probably take a full hour, perhaps a bit longer if your chicken is big or you cut your vegatables larger than shown in my photo.  I like to baste the chicken and veggies with pan juices mid-cooking.  :)  Serve with a nice green salad.   This is delightful with basmati rice for your non-low-carbing dinner guests.  :)  I don’t eat anything with mine.

NUTRITIONAL INFO:    Makes around 6 servings, each contains:

384 calories

25 g  fat

8.08 g  carbs, 2.56 g  fiber, 5.52 g  NET CARBS

32 g  protein

457 mg sodium

 

Open-Faced Sriracha-Bacon Burger

Open-Faced Sriracha-Bacon BurgerThis was truly one of the most delicious low-carb burgers I’ve made in a long time.  Not at all “hot” from this small amount of the Sriracha sauce.  They were moist and flavorful and VERY filling!  This recipe is suitable once you get to Phase 2 OWL of Atkins (those still on Induction need to use an Induction-friendly bread like this one), Keto diets, and Primal followers as well.  Paleo folks should use coconut milk instead of cream, but otherwise this is quite acceptable for that eating plan if served without toasted bread or atop a plan-suitable bread.

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.

INGREDIENTS:

1 lb. grass-fed ground beef (or regular ground beef)

3 T. unsalted butter

4 slices bacon, chopped

1 tsp. Sriracha chile sauce

Dash each black pepper and onion powder

½ c. heavy cream

½ c. tap water

1 green onion, chopped very fine

5 slices of my Gluten-Free Focaccia (or other low-carb bread)

DIRECTIONS:  Brown the bacon until lightly browned and drain on paper towels.  Break up the meat into a medium mixing bowl.  Add the bacon, Sriracha, black pepper and onion powder.  Work the meat mixture together with fork or your hand much like you would if making a meatloaf.  Divide meat into 5 equal parts.  They will weigh about 4.3 oz. each and cook out to about 3 oz.  Form into five patties and brown on both sides in a skillet over medium-high heat.    Remove meat from pan to a paper plate.  Spoon off all grease but about 1½ tablespoons.  Add cream and water to the pan.  Lower heat to very low and de-glaze/scrape the tasty brown bits off the bottom of the pan with a spatula, which will brown and season the cream nicely.  Should be no need to add more salt or pepper.   Now add the white part only of the chopped green onion to the sauce, stir and let cream thicken.  Add a light dusting of of xanthan gum if you want it thicker.

Meanwhile, toast the 5 slices of low-carb bread and place on serving plates.  Place a burger atop each piece of toast and finally, pour 1/5 of the sauce over each, garnishing with the green part of the green onion you chopped.  ENJOY!

NUTRITIONAL INFO:    Makes 5 “burgers”, each contains:

502 calories (or use less butter)

43 g  fat  (or use less butter)

4.10 g  carbs, 1.60 g  fiber, 2.50 g  NET CARBS

29 g protein

357 mg sodium

Bacon Smothered Burger

BaconSmotheredBurger-1

This delightfully easy dish makes a great lunch, dinner, or even breakfast.  It’s quick to make and very nutritious.  Note the nutritional stats below!  Of course, it goes without saying this it Induction friendly.  This is Paleo suitable if you use the coconut milk rather than the cream and it is suitable for all phases of Atkins.   This is just as good, perhaps even better, served over a ground pork patty sprinkled with a pinch of thyme (had it that way today!!) or a couple regular pork sausage patties.   :)

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

INGREDIENTS:

6 oz. raw ground beef (cooks out to about 4-4¼ oz)

3 slices bacon, chopped fine

1 green onion

¼ c. heavy cream (coconut milk for Paleo)

½ c. water

Pinch salt (omit if you are sodium sensitive)

Cracked fresh pepper to taste

DIRECTIONS:  Form a meat patty with meat and brown it in a non-stick skillet until done.  Drain and set on a serving plate.  Cook bacon in same skillet, drain on paper towel.  Chop green onion and add to pan.  Lower heat to lowest setting and  add water and cream.  Stir until onion is soft.  Thicken with your favorite thickener if not naturally thick enough for you after it reduces a minute or two.  Add bacon, salt, pepper and dip over meat and serve.  Goes nice with a green salad at lunch or some scrambled eggs if serving at breakfast.

NUTRITIONAL INFO:   Makes 1 serving which contains:

633 calories

50.5 g  fat

3.8 g  carbs, .7 g  fiber, 3.1 g  NET CARBS

39.8 g  protein

1055 mg sodium (depends on your bacon)

Montreal Pork “Steaks”

Montreal Pork

Montreal Pork “Steaks”

This quick entree took all of 20-30 minutes to pull off.  Just mix the ingredients and brown until 160º internal temp on your meat thermometer.  I served with buttered, mashed cauliflower and spinach.  Man were these ground meat patties ever good!  These are suitable for all phases of Atkins, Keto diets, 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. 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.

INGREDIENTS:
1 lb. lean ground pork

2 T. chopped parsley

2 T. melted butter

3/4 tsp. my homemade Montreal Steak Seasoning

Dash coarse black pepper

DIRECTIONS:  Mix all ingredients in a medium bowl with your hand or a fork like you’re making meatloaf.  Form four equal patties, slightly pressing them flat.  Brown on medium heat on both sides until they are at 160º internal on a meat thermometer or until they are no longer oozing pink fluid when pierced with a knife tip.  Serve with your favorite sides and ENJOY!

NUTRITIONAL INFO:    Makes 4 ” ground pork steaks, each contains:

350 calories

29 g  fat

0.25 g  carbs, 0.00 g  fiber, 0.25 g  NET CARBS

19.2 g  protein

204 mg sodium

Steak Stuffed Baby Eggplant

Steak-Stuffed EggplantWe don’t eat as much at a meal as we once did when we were younger.  So we often have some steak leftover for other uses.  This week’s leftover steak went to the baby eggplant we bought at the farmer’s market this week. We both love eggplant, so just about anything I do with it is greatly enjoyed.  This creation was no exception.  This recipe is suitable for All phases of Atkins and Keto diet programs.

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.

INGREDIENTS:

3 T. bacon grease, or you could chop/fry 3-4 slices of bacon.  (not included in protein count below)

3 oz. onion, chopped

2 oz. green bell pepper, chopped

¼ c. parsley, chopped

½ tsp. my homemade Montreal Steak Seasoning

2 slices my Gluten-Free Focaccia bread, crumbled (or equivalent of favorite low-carb bread)

1/8 tsp. salt

¼ c. heavy cream

3  six-oz. baby eggplant

12 oz. leftover steak, chopped (or use ground beef)

DIRECTIONS:  Slice eggplant in halves lengthwise.  Scoop out most of the flesh and chop into ½” dice.  Preheat oven to 350º.  Heat bacon grease in medium non-stick skillet.  Saute onion and bell pepper until half tender.  Add salt, steak, seasoning blend, and eggplant.  Continue to saute until nearly tender but not breaking down.  Add parsley,  crumbled focaccia and cream.  Stir.  Place eggplant into baking dish with a little water in the bottom.  Fill each with 1/6 of the mixture.  Pop into hot 350º oven and bake for about 30 minutes or until shell flesh is tender with knife-tip test.  Serve with a green or cucumber salad.

NUTRITIONAL INFO:    Makes 6 halves, each contains:

309 calories

23 g  fat

6.95 g  carbs, 3.23 g  fiber, 3.72 g  NET CARBS

20 g  protein (more if you use whole bacon)

407 mg sodium

Individual Raspberry Cream Cake

Individual Raspberry Cream CakeThis quick little dessert takes all of about 10 minutes to make. And it’s very tasty!  It’s another variation on my Einkorn Individual Vanilla Cake recipe.  This recipe isn’t suitable until you are fairly close to goal weight.  You can make this dessert with a few pureed strawberries if you like.

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

VARIATIONS:  Substitute 3 pureed strawberries for the raspberries.  Or, sub in 3 slices of pureed fresh peach.  Or stir in 2 T. crushed canned pineapple (drained).  All are delicious versions!

INGREDIENTS:

1 recipe my Einkorn Individual Vanilla Cake

2 T. my Raspberry Coulis (or sugar-free raspberry preserves)

½ c. heavy cream, whipped and sweetened (makes about 3/4 cup total)

DIRECTIONS:  Make the cake per that recipe’s instructions, but use raspberry sugar-free syrup instead of the vanilla syrup.   Scrape the batter into a 6″ ramekin (or 2 smaller ones).  Microwave on HI for 1 minutes or until center is dry to the touch.  Cool completely.  Slice cake horizontally into 2 layers.  Place one layer on a serving plate.  Whip and sweeten the whipping cream.  Stir in the fruit puree.  Spread half on top of the bottom layer.  Place top cake layer on top and frost with  remaining whipped mixture.  Cut into two servings and ENJOY!

NUTRITIONAL INFO:   Makes two servings, each contains:

316 calories

39.4 g  fat

8.2 g  carbs, 2.3 g  fiber, 5.9 g NET CARBS

5.8 g  protein

85 mg sodium

Individual “Dreamsicle”® Cake

Yet another creation with my Individual Vanilla Cake recipe that makes actually TWO servings.  This was delicious so you ought to consider giving this a go! This little basic vanilla cake has so many possibilities!  It is not suitable for Atkins Induction, but is OK to enjoy once you get to Phase 2 of Atkins.

Individual Dreamsicle® Cake

Individual Dreamsicle® Cake

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.

INGREDIENTS:

1 recipe my Einkorn Individual Vanilla Cake

½ c. heavy cream, whipped

¼ tsp. orange zest

liquid sweetener of choice to taste

2-4 drops Crush® orange water flavor drops (to taste)

DIRECTIONS:  Mix and bake the the cake according to that recipe’s instructions (linked above).  When cool, tip out of the dish with a knife tip and slice horizontally into 2 layers.  Place one layer on a medium serving plate.  Next, in a small bowl, whip and sweeten to taste the heavy cream.  I use a stick blender and I like to whip 1 cup of whipping minimum at a time.  It’s just easier. Then I measure out the ½ cup needed for this recipe, refrigerating the rest of the whipped cream for another day.  Be sure to cover the reserved cream.  Stir the orange zest into the whipped cream.  Add 2-3 drops of the orange water flavor drops and stir.    Spread half the creamy orange “frosting” on the bottom cake layer.  Place the second cake layer on top and ice the top only with the rest of the orange-flavored cream.  Cut into two servings and ENJOY!

NUTRITIONAL INFO:   Makes 2 servings, each contains:

307 calories

30.3 g  fat

6 g  carbs, 1.25 g  fiber, 4.75 NET CARBS

5.6 g  protein

85 mg sodium

Chorizo-Stuffed Pattypan Squash

Chorizo-Stuffed Pattypan SquashNormally I shy away from chorizo.   The commercial stuff can be very greasy and is usually way too heavy with spices for me.  But what I created for our lunch today with the chorizo I get from my grass-fed beef supplier (actually made by Eades Meat Market in Amarillo, TX) was anything but!  These little stuffed pattypan squash were delightfully tasty and not the slightest bit heavy with chorizo in my opinion.  This recipe will be a keeper in my house.  This can be served as an entree or a side dish.  These are suitable for Atkins once you get to phase 2 and can be eaten by Keto followers if the carbs fit your daily allowance.  Primal and Paleo folks can enjoy if you use a plan suitable bread or other filler.

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:  A delicious party application, use yellow squash instead of pattypan.  Slice into round slices about ½” thick (less baking time will be required), topping each slice with about 1 tsp.-1T. of the filling.  Would make tasty 1-bite pieces for finger eating.  You’ll have to recalculate your nutritional info from scratch, based on how many pieces you get from the mixture, but probably around 1/4 the number value below?

INGREDIENTS: 

4 pattypan (white, scalloped) summer squash

Enough Olive oil to brush tops of squash

6 oz. chorizo sausage

1½ slices my Gluten-Free Focaccia bread (moistened with a little water and crumbled)

1 beaten egg  (or ½ c. shredded Cheddar cheese if egg sensitive, but carbs/fat go up then)

2 T. my Sofrito sauce

Dash black pepper

DIRECTIONS:  Preheat oven to 375º.  Cut the stems off the squash and level the outer bottoms with your knife so they sit flat on a pan.  Slice the pattypan squash in half horizontally, making eight lovely, scalloped pieces.  Place them on a baking sheet and lightly baste with olive oil on the tops.   Bake at 375º until half done when tested with a knife tip, or about 20 minutes.  You’ll prepare the filling while they bake.

For the filling, in a non-stick skillet over medium-hi heat, brown the chorizo lightly, crumbling as you stir it around.  If there is excess grease, spoon a little of it off.  Add a dash of black pepper, the moistened crumbled bread and the sofrito.  Stir to blend ingredients well.  Beat the egg with 1-2 T. water and stir it into the chorizo mixture to bind all together. Stir well.  Mark off the mixture in your pan into 8 portions and top each squash half with an equal portion of mixture.  When the squash is half done, remove from oven.  Lower oven to 350º, top each half with 1/8 the filling mixture.  Pop the pan back in that oven and bake another 20 minutes or until golden on top.  Squash should be fully tender when done.  Enjoy with a green salad or a guacamole salad.

NUTRITIONAL INFO:  Makes 8 stuffed halves.  I think it will take two to fill most adults.  Each stuffed half contains:

208 calories

16.5 g  fat

5.35 g  carbs, 1.63 g  fiber, 3.75 g  NET CARBS

10 g  protein

450 mg sodium (much higher with cheese instead of the egg)

Crawfish-Stuffed Spaghetti Squash

Creamy Crawfish-Veggie Squash

Crawfish-Stuffed Spaghetti Squash

What a pleasant surprise!  I just started throwing leftovers together and added some homemade mushroom soup and Cheddar cheese and BAM!  A tasty, creamy seafood dinner!  And so nutritious, too!  You really NEED to try this!  This recipe is suitable for all phases of Atkins.  If you look closely, you may notice some grains of rice.  I had about 1/2 cup cooked wild rice in my freezer and I threw that in, too.  You could omit that for lower carbs, but it sure added a nice nutty taste to the dish.  Lower-carb hemp hearts would be a better choice for that nutty flavor when I make this next time.

This recipe is suitable once you get to Phase 2 of Atkins.   Suitable for Induction without the wild rice addition.  Paleo-Primal followers will also need to make dairy modifications to enjoy this.

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.

INGREDIENTS:

4 T. unsalted butter

½ c. green bell pepper, chopped

3/4 c. celery chopped

2 oz. onion, chopped

1½ c. small Japanese eggplant, sliced  (the purple kind, although the black can be diced and used instead.)

1½ c. cooked spaghetti squash threads (the threads of one half a 6″-7″ squash)

6 oz. cooked crawfish tail meat

4 green onions, chopped

1/8 tsp. salt (omit if you used salted butter above)

1/4 tsp. my Seafood Spice Blend

½ batch (store the rest for another casserole) Jennifer Eloff’s low-carb Condensed Cream of Mushroom Soup

¼ c. heavy cream

½ c. cooked wild rice (omit for Atkins Phase 1 Induction)

1 c. shredded Cheddar cheese

DIRECTIONS:  Preheat oven to 350º.  Melt butter over high heat in large non-stick pan.  Add the celery, onion and bell pepper.  Saute until nearly tender.  Add the eggplant and saute until half cooked. Stir in the spaghetti squash threads, crawfish and green onion.  Cook a couple minutes only.

Add the salt and spice mix.  Stir in the soup, cream, wild rice (if using) and finally the cheese.  Scoop into a greased baking dish or back into the spaghetti squash shells if you want to.  Bake at 350º for 30 minutes and serve with a nice salad.

NUTRITIONAL INFO:  Makes six 1-cup servings, each contains:

298 calories

23.8 g  fat

10.68 g  carbs, 2.46 g  fiber, 8.22 g  NET CARBS

11.1 g  protein

574 mg sodium

Raspberry-Lemon Bites

Raspberry-Lemon Bites

Raspberry-Lemon Bites

I got this idea from a Lemon-Raspberry Cheesecake recipe by Stacey Crawford over at Beauty and the Foodie.  I made some raspberry sauce to keep on hand for a variety of uses as well as some lemon cookies this week and thought I’d combine the two.  What a WONDERFUL decision!  Delicious flavor combo, Stacey!  These are OK for all folks who have reached Phase 2 Atkins or beyond.  Keto fans can enjoy them if the carbs fit your daily limit.  These cookies would not be suitable for Primal or Paleo followers.

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.

INGREDIENTS:

1 recipe my Raspberry Coulis

1 recipe my Lemon Cookies

DIRECTIONS:  Make the cookies per that recipe’s instructions and chill.  Make the Raspberry Coulis per that recipe’s instructions and chill.  When ready to serve, remove them from the refrigerator and place 1/2 tsp. of the raspberry coulis atop each cookie and plate decoratively.  Enjoy at once!  If these are held over, the sauce may run off the top, but that won’t affect the flavor.  :)

NUTRITIONAL INFO:     Makes 36 little cookies, each contains:

82 calories

7.1 g  fat

3.6 g  carbs, 1.8 g  fiber, 1.8 g  NET CARBS

2.0 g  protein

375 mg sodium

Raspberry Coulis

Raspberry CoulisThis wonderful sauce made from fresh or frozen raspberries can be used in many ways.  Coulis is usually made without the seeds.  But I don’t like to strain those out unless I’m putting on the dog for company, as there is so much healthy fiber in those seeds.  Your call on that one, but leaving the seeds in gives you an added fiber deduction on the carb count! :)  This recipe makes about 1 cup of raspberry coulis, or 48 tsp. total  That will top many scones, cookies, biscuits, a cheesecake, or float pretty liqueur-soaked poached pears or simply some sauteed apples!  You can get creative with this sauce. :)

This recipe is suitable once you get to Phase 2 Atkins OWL or for Keto diets if you can fit in the carbs.  It is suitable for Paleo-Primal if you use a plan-suitable thickener like chia seed gel.

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.

INGREDIENTS:

1 c. fresh or frozen unsweetened raspberries (with juice)

3/4 c. sugar equivalent your favorite sweetener (I used ½ c. erythritol + ¼ c. Splenda)

about ¼ tsp. xanthan gum (or your favorite thickener

DIRECTIONS:   Place the fruit in a medium saucepan.  Add your sweetener.  Bring to a simmer and lower to medium low heat.  Simmer slow, stirring constantly, until it thickens to your liking for the intended purpose.  Use for your application (either warm or chilled).  Refrigerate any unused sauce in a lidded jar.  Should keep about 5-7 days.

NUTRITIONAL INFO:    Makes 1 cup or 48 tsp.  Each teaspoon contains:

3.25 calories

0.03 g  fat

0.77 g  carbs, 0.39 g  fiber, 0.38 g  NET CARBS

0.06 g  protein

trace sodium

Lebanese Chicken

lebanesebakedchicken

Lebanese Chicken

Our best friends in Dallas have taken us several times to a wonderful little Lebanese restaurant over in Ft. Worth named Hedary’s.  Family-operated for many years, I can say their tabouleh  salad and kebabs are to die for!  So is their slow-roasted baked lemon chicken known as Frarej.  Next time you’re in Ft. Worth, give Hedary’s a try!  But in the meantime…………………..experience their delicious baked chicken at home!

This Atkins Induction-friendly version of their ever-popular lemony chicken dish is slightly changed.  The original dish has potato wedges, so I always substitute rutabaga or turnip wedges to keep the carbs reasonably low.  I did not include the root vegetables in the nutritional info below as I don’t always include them in the pan.  I tend to vary the vegetables I use based on what I have on hand.  So be sure to calculate the veggies you add (and consume) over and above what I consider to be the base recipe of onion, garlic and tomatoes.  If you have family that are not on Atkins, I would definitely use a few wedges of potato for them, as they soak up those tasty pan juices like a sponge and are sooooooo tasty.

My rendition is very close to the inspirational dish from Hedary’s, though I must confess, not QUITE as good without real potatoes.  This meal is easy to prepare and the oven basically does the work for you!  Gives a whole new meaning to “Set it & forget it”®.  :)

Other tasty low-carb dishes can be at your fingertips in Jennifer Eloff’s latest cookbook series.  For a preview of what awaits you, check it out:  Low Carbing Among Friends.   Jennifer and a number of other iconic chefs including George Stella have collaborated on a collection of delectable entrees, salads, vegetable sides and salad recipes you’ll definitely want to try!  There are even a few of MY recipes included!  You can order your copies of Low Carbing Among Friends Vols. 1-5  (vols 6 & 7 are underway!) at Amazon or at:  http://amongfriends.us/

DISCLAIMER:  I receive no remuneration for this promotion nor for the inclusion of my recipes therein.  I promote them because they are GREAT cookbooks any low-carber would be happy to add to their kitchen arsenal.

INGREDIENTS:

4 T. olive oil

1 cut up whole chicken or 8 pieces

4 oz. onion cut into wedges (separate layers)

2 Roma tomatoes cut into wedges

6-10 cloves garlic, (leave half of them whole, mince the rest)

½ tsp. oregano

Juice of 1 lemon

Dash salt and pepper

OPTIONAL: Carrots and wedges of rutabaga or turnips (for non-low-carbers, potato wedges)

DIRECTIONS:  Preheat oven to 450-500º (I do 400 myself).  Cut up a whole chicken into separate pieces making 8 pieces in all.   I never use the back as I simmer that for broth to freeze for other purposes or it becomes dinner meat for my dogs.  :)  Drizzle 1 T. of the olive oil on the bottom of a very large baking/roasting pan (I use a 12 x 15 stainless steel metal pan).   Do not use glass/ceramic ware for such high temperature cooking!!  If you don’t yet have a really large, good quality stainless steel roasting pan, I think it is one of the single most important investments you can make in your cooking tools.  Place chicken skin side up  in the pan.  You don’t want any overlapping or crowding.  Crowding of this chicken and the surrounding veggies will result in deeper pan juices around them and that will impede crisping of the chicken.  Place tomato wedges around and in between chicken pieces.  Do the same with the onion pieces and add the garlic.  If using the root vegetables, cut them up and place them evenly around the chicken.  Squeeze the lemon over everything in the pan.  Drizzle remaining olive oil over the pan contents as well.   Lightly sprinkle some oregano over all (about 1/4-½ tsp, I don’t measure it).   Bake 30 minutes at 500º.  Baste with pan juices, lower heat to 350º and bake another 20 minutes or to internal temperature of the chicken is 170º on a meat thermometer.   Baste with pan juices just before serving if desired.  I like to place the juices in a gravy boat and have it on the table for basting the drier breast meat.  If there are any juices leftover, I freeze them and add them to the bottom of the pan next time I make this recipe (which is often!).  I like to serve this with a Tabouleh parsley salad.

NUTRITIONAL INFO: (does NOT include the optional potato, turnips or carrots).
Please note, these numbers are only approximate, because the actual counts will vary depending on which pieces of chicken and which roasted veggies you eat.

Serves 4, each 2-piece serving contains:

447 calories

30.4 g  fat

7.98 g  carbs, 1.1 g fiber, 6.88 g  NET CARBS

34.8 g  protein

approx. 39 mg. sodium

Lemon Cookies

Lemon Cookies

Lemon Cookies

One of my favorite cookies!  These bite-size treats are low in carbs, so you can have several without feeling guilty.  These are not suitable until you are  well into Phase 2 Atkins OWL.  They can be fit into a Keto plan and Primal followers can enjoy them as well.

INGREDIENTS: 

1 recipe my Almond Butter Cookies dough

Lemon zest from 2 lemons

Juice of 1 lemon

DIRECTIONS:   Mix up the Almond Butter Cookie recipe per that recipe’s instructions.  Add in the lemon zest and juice and stir well.  I decided to make molded cookies with some silicone molds with 1¼” slots.  Molds help me keep my cookies uniform in size.  But you can just dip up about 1″ ball of dough and shape in a ball and place on non-stick sheet pans.  Press the balls of dough slightly to make them a bit flatter (or to fill your mold to the edges of the slots).  Pop into your preheated 350º oven for about 7-8 minutes or until lightly browned.  These are delicate while hot, so cool them completely before removing from molds or your sheet pan.  The browner you get them the chewier they are when completely cooled.

NUTRITIONAL INFO:   Makes 36 small cookies, each contains:

80 calories

7.05 g  fat

3.23 g  carbs, 1.59 g  fiber, 1.64 g  NET CARBS

1.98 g protein

375 mg sodium

Baked Crookneck Squash

Oven-Baked Crookneck SquashIf you’re looking for a new squash recipe, try simply baking it!  The caramelized surface is sugary sweet when done this way.  I’m certain you squash fans will love this method for a familiar recipe.   Sometimes we get all wrapped up in “Ya gotta have a lot of ingredients” when Mother Nature has give us a marvelous taste with no additives whatsoever!  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 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.

INGREDIENTS:

1    8-oz. crookneck yellow squash

1   tsp. bacon grease (or butter)

DIRECTIONS:  Preheat oven to 350º.  Grease a small baking pan (I used metal) with the bacon grease.  Rinse squash and cut tips off.  Cut in half lengthwise and place cut side down in the pan.  Bake in a 350º oven for about 45 min. or until soft to the touch at the thickest part.  Remove from oven.  Slide a metal spatula under each half and place on your serving plate.  ENJOY their natural deliciousness!

NUTRITIONAL INFO:    1 squash makes 2 servings, each contains:

41 calories

2.4 g  fat

9.2 g  carbs, 2.15 g  fiber, 7.05 g  NET CARBS

1.05 g  protein

5 mg sodium

Pork in Pork Rolls

Pork in Pork Rolls

Pork in Pork Rolls

My roll of Smoked Gouda cheese caught my eye when I reached for my two pork chops to sear for dinner.  I had thawed some ground pork for another use and BINGO!  This idea came to me!  And what a good idea it turned out to be!  I’ve seen cheesy low-carb meat rolls wrapped in bacon many times on the internet, but none to date using my favorite cheese, Smoked Gouda.  Well, I’m here to tell ya these were GREAT!   And I don’t usually like a lot of cheese with my meat dishes.  So I got the amount just right!  This recipe is suitable for all phases of Atkins, Keto and Primal folks on the occasional dairy day.  It would not be suitable for Primal followers obviously.

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.

INGREDIENTS:

2 pork chops, de-boned

8 oz. lean ground pork

2 oz. quality Smoked Gouda cheese (I buy mine at Sam’s)

4 thick slices of bacon

DIRECTIONS:  Preheat oven to 350º.  Pound the pork chops with a meat tenderizer and cut each into two pieces, ultimately to make four portions or rolls.  Shred the cheese into a medium mixing bowl.  Add the ground pork and mix well with a fork or your hands.  Form into 4 small logs.  Place a log of the ground mixture onto each piece of pork chop and roll.  Finally, tightly roll 1 slice of bacon around each of the four rolls and place seam down in a baking pan (I used a metal pan).  Pop into 350º oven for about an hour and lightly browned or until internal meat temperature reaches 160º.  Serve with your favorite sides.

NUTRITIONAL INFO:   Makes 4 servings (these are so rich 1 will fill you up), each contains:

283 calories

0.20 g  fat

0.52 g  carbs, 0 g  fiber, 0.52 g  NET CARBS

23.3 g  protein

284 mg sodium

Carbalose Pie Crust

Carbalose Pie Crust

Carbalose Pie Crust

This is perhaps my best low-carb pie crust to date.  The dough makes a generous round pie crust with a lovely fluted edge, or as seen above, the top crust of a 7×11 fruit cobbler.  Double the recipe to do double crust pies or cobblers. This crust is very buttery yet flaky.  It is not suitable for those still on Atkins Induction.

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

INGREDIENTS: 

1 c. + 2 T. Carbalose flour (or use a gluten-free bake mix)

6 T. Resistant Wheat Starch (use arrowroot powder for gluten-free)

½ c. cold butter

¼ tsp. salt

¼ c. ice cold water

DIRECTIONS:   Measure out all dry ingredients into a large bowl and stir with a fork to mix evenly.  With a pastry cutter or a fork, cut in the cold butter into the dry ingredients until it is in small bits and the mixture resembles coarse corn meal.  Preheat oven to 375º.  Drizzle in the water slowly over the mixture, stirring with a fork to pull it together into a contiguous ball of dough.  Knead a couple times with your hand to facilitate bringing it into a ball of dough if necessary.  Roll between 2 sheets of plastic wrap on your counter into the shape required, peel the top plastic off and tip crust carefully onto your pie plate (or fruit-filled crust if it’s a double crust pie).   Peel off remaining plastic wrap and crimp edges or shape as required.  Pop into 375º oven for 20 minutes or until it is lightly browned.

NUTRITIONAL INFO:   Entire crust contains:  1362 calories, 100 g  fat, 102 g  carbs, 74.6 g  fiber, 27.4 g  net carbs, 4.5 g  protein and 625 mg sodium.

Cut into 8 pieces, each serving of crust alone would contain:  (cut differently, divide the above numbers by the number of equal servings you cut it into to get your serving stats.

170.3 calories

12.5 g  fat

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

0.56 g. protein

77 mg sodium

Meatza-Meatza® Quiche

Meatza Meatza QuicheLow-carbers do not lack recipes for quiche.  This one my husband liked better than a lot I have created.  “Just the right ratio on the ingredients” he said.  I have to agree.  This recipe is suitable for all phases of Atkins, Keto, Primal and Paleo followers.

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.

INGREDIENTS:

3 large eggs, beaten

1 link diced smoked sausage

6 oz. pork bulk breakfast sausage

2 green onions, chopped

DIRECTIONS:  Preheat oven to 350º.  Brown the breakfast sausage over high heat in a small non-stick skillet.  Add the smoked sausage and continue to cook on medium heat until it, too has cooked.  Add the green onion and saute a a couple minutes.  Remove from heat and slowly pour the beaten eggs over all.  Pop into hot oven and bake for about 20 minutes or until it puffs up and is firm in the center.

NUTRITIONAL INFO:   Makes 3 servings, each contains:

392.3 calories

31.1 g  fat

2.13 g  carbs, 0.43 g  fiber, 1.70 g  NET CARBS

24.8 g  protein

917 mg sodium

“Fried” Green Beans

“Fried” Green Beans

Every now and again I like to saute “fry” green beans instead of cooking them in water.  Sometimes I add caramelized onion to the dish; sometimes I don’t.  But either way, this is an unusual way to cook green beans.  I think you’ll like these!  They come out tasting somewhere between beans cooked tender-crisp in water the traditional way and roasted beans!  Delicious by any definition!  Give this fun and simple dish a try sometime and I think you will like them.  This recipe is suitable for all phases of Atkins, Keto diets, Primal and Paleo followers.

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.

INGREDIENTS:

1½ c. whole fresh green beans, trimmed of their tips

2 oz. sweet onion, slivered thin (I used red onion)

1 T. each butter AND bacon grease

DIRECTIONS:   Trim the tips off the beans and rinse the beans under water and drain on paper towels.  In a non-stick skillet, heat the butter and bacon grease.  Saute the beans on medium high, stirring and turning them constantly, until they are beginning to brown.   Add the sliced onions and continue to saute until they, too are browning and caramelizing.  Saute until the beans are pretty tender but not mushy soft.  They should still be a firm but not raw tasting.    Serve at once.

NUTRITIONAL INFO:    Makes 3 servings, each contains:

96 calories

8.2 g  fat

5.36 g  carbs, 2.03 g  fiber, 3.33 g  NET CARBS

1.2 g  protein

90 mg sodium

Montreal Baked Chicken

Montreal Baked ChickenThis Induction friendly recipe is super easy…..super good!  It has been one of the more popular posts on my blog.  The secret to the crisp skin is to bake at high heat to start, then lower.  This recipe is Induction friendly and I’m proud to say is also appears in Jennifer Eloff’s Low Carbing Among Friends, Vol. 2.  This 5-volume cookbook series (Vols. 6 & 7 coming out soon!)  is a wonderful collection of original recipes by some of the most talented low-carb cooks on the net!  Whether you’re a sweet person or a savory fan (like me) you’ll want to grab a set of these cookbooks at Amazon or here to add to your low-carb kitchen arsenal.  This recipe is also suitable for Keto followers, Primal and Paleo as well.  :)

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try. 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:  A pinch of garlic powder and 1-2 T. Parmesan added to this is very good!

INGREDIENTS:

1 whole chicken cut up (I pull out the back, neck and fat to make chicken stock)

1 recipe my Montreal BBQ Sauce

DIRECTIONS:   Cut up the chicken (I cut breasts in half, remove back, making 10 pieces) and place pieces in a zipper plastic gallon bag.  Mix up the marinade and add to bag.  Manipulate well with your hands and place in refrigerator for 1 hour.  When ready to cook Preheat oven to 475º.  Place pieces of chicken on metal baking pan large enough the pieces don’t overlap, for best browning.  Bake for 30 minutes.  Remove and baste with juices in the pan.  Lower heat to 350º and continue baking for 20-30 minutes.  Time will vary due to size of chicken pieces and ovens vary.

NUTRITIONAL INFO:    Makes 10 meaty pieces or 5 servings.  It would be impossible for me to calculate the exact figures for a serving because that depends upon the pieces of chicken eaten.  But to give you a rough idea, each 2-piece serving will have somewhere in the neighborhood of 393 calories, 28 g  fat, .26 g carbs, .1 g fiber, .16 g net carbs, 33.12 g  protein, 642 mg sodium.  Basically, take the nutritional info for the particular piece of chicken and add in the nutritional info for 1T. of the sauce (.16 net carbs) shown on that recipe.

Orange Pound Cake

orange-pound-cakeThis cake is quite dense like a good pound cake should be.  It can be made as an orange pound cake, or you can substitute lemon juice and lemon zest for a lemon pound cake, or lime juice and lime zest for a lime version.  This cake is lovely with a cup of good coffee or as a dessert with a dollop of sweetened whipped cream or a citrus cream cheese frosting.   If you are avoiding wheat (Carbalose is low-carb flour), I would substitute in about 3/4 c. almond meal, bearing in mind the texture of this cake will likely be different with that substitution.  And of course, you will always have to recalculate net carbs making any substitutions.  This recipe, as written, is not suitable for Induction.  By the way, the Boyajian Citrus Oils I use in my baked goods is well worth the investment for the three-flavor sampler box.  They have lasted me for ages and are the best citrus flavorings I’ve ever used!

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

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

INGREDIENTS:

1½ sticks unsalted butter, softened

4 oz. cream cheese, softened

4 beaten eggs

½ c. + 2T. vanilla whey protein (I use Body fortress)

½ c. + 2T. Carbalose flour (or 2/3 c. Jennifer Eloff’s gluten-free bake mix)

juice of ½ small orange

zest of l small orange (about 1 T.)

1/8 tsp. Boyajian Orange Oil  or 1/2 tsp. orange extract

½ tsp. xanthan gum

1 T. oat flour (grind from 100% gluten-free oats for gluten-free version.  DO NOT use higher-carb oat bran!)

2 T. oat fiber (or 2 T. more oat flour for gluten-free version)

1 tsp. baking powder

1 tsp. cream of tartar

½ c. each granular Splenda and erythritol

DIRECTIONS: Preheat oven to 350º.   Soften cream cheese and butter and blend the two together until very smooth.  Beat in the 4 eggs, fruit zest and juice.  Now add in the Splenda and erythritol.  Stir well.  Measure and add in all dry ingredients and beat batter 8-10 times with wooden spoon until smooth.  Using rubber spatula, scrape batter into 5×8″ oiled loaf pan and spread batter evenly in pan.   Bake at 350º for about 40-45 minutes, checking at 35 minutes, as ovens can vary.  Toothpick test center for doneness.

NUTRITIONAL INFO: Makes twelve ½” slices, each containing:

203 calories

16.7 g  fat

5.68 g carbs, 2.31 g fiber, 2.37 g NET CARBS

7.03 g protein

89 mg sodium

White Pizza

White Pizza

White Pizza (with Grilled Chicken and Spinach)

This pizza was absolutely delicious!  At home I refer to it as my “white pizza”, but it’s really made with char-grilled leftover chicken and spinach.  It’s so different from classic red sauced pizzas, too!  I think I’ll add more spinach next time.  I used ½ cup on this one but will use 3/4 c. next time and have calculated for that below.  The red onion is key to the flavor so wait until you can get a red one for this recipe.  They have a sweeter, fruitier taste than other onions.

This recipe is not suitable for Atkins Induction but will be OK for all other phases.  The carb count is certainly low enough for most Keto diets.

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

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

INGREDIENTS:

1 recipe my Gluten-Free Pizza Crust

1 c. grilled chicken breast, chopped (skin on)

½ c. grilled chicken thigh meat, chopped (skin on)

3/4 c. (3 oz) shredded Monterrey Jack Cheese

3/4 c. (3 oz) shredded Mozzarella Cheese

3/4 c. baby spinach leaves

¼ tsp. dried oregano leaves, crushed  (or 1 tsp. fresh, chopped)

Pinch garlic powder (optional)

1 oz. red onion, slivered as thinly as possible

2 oz. heavy cream

2 T. Parmesan cheese (kind in green canister is fine)

Pinch (about 1/16 tsp.) glucomannan powder (to thicken Alfredo sauce)

DIRECTIONS:  Preheat oven to 350º.   Make the pizza crust by that recipe’s instructions, on a 16″ pizza pan (preferable pan with holes) lined with parchment.  Remove crust from oven and prepare to top.

For your Alfredo sauce, mix the cream, Parmesan and glucomannan in a saucer and let it sit for a few minutes.  Should thicken up a bit.  When it appears thicker, spread it on the crust as evenly as possible, almost to the edges of the crust.  It needs to be a fairly thin layer or it will cause your crust to get soggy.  Next evenly spread the Jack cheese on the crust.  Next spread the Mozzarella cheese evenly on top.  Sprinkle with the oregano.  Sprinkle with a bit of garlic powder if you like also.  Next evenly top with spinach leaves. They may overlap if need be.  Next evenly place the diced chicken meat on the pizza and the final topping is the wafer thin onion slivers.  Pop into the still hot oven and cook until the cheese appears to be melted and the onion is cooked, or about 15-20 minutes.    ENJOY!

NUTRITIONAL INFO:   Makes 8 slices, each contains:

321 calories

23.5 g  fat

4.0 g  carbs, 1.7 g  fiber, 2.3 g NET CARBS

23 g  protein

281 g  sodium

Baby Corncakes

Baby Corncakes

Baby Corncakes

Corn is considered a no-no on a low-carb diet.  And I so LOVE sweet, buttered corn.  But if you use the baby corn so often seen in Chinese stir-fries for your low-carb corn recipes, the carb count drops dramatically because the corn has not yet formed the sugar seen it mature kernels!  :)  This is yet another recipe putting this knowledge to clever use for a mild taste of corn in a side dish.  I served these with a nice chipotle mayonnaise sauce (2 tsp. Tobasco Chipotle Sauce stirred into 1/4 c. creamy homemade mayo), pork chops and steamed, buttered broccoli and the meal was delicious!   I think next time I’ll use real chipotles canned with Adobo sauce, mashed as the flavor would have been richer I think.  I was being very lazy tonight and just used the bottled Tobasco version.  This recipe is suitable once you reach Phase 2 of Atkins.

INGREDIENTS: 

1 15-oz can baby corn, drained

½ c. Carbquick bake mix

1 egg

2 tsp. Tobasco Chipotle Sauce (this is not as hot as regular Tobasco sauce)

Dash each salt and pepper

Dash each garlic oil and hot chili oil  (optional)

DIRECTIONS:  Coarsely chop the drained corn by knife or pulse a few times in the food processor.  Mix all ingredients in a mixing bowl or in your food processor.  Heat some coconut oil or palm shortening in a skillet and crop batter by spoon into hot oil into 6 uniform patties.  Brown nicely on both sides, waiting until side 1 is thoroughly browned before attempting to flip them over to side 2.  Remove to paper towels and serve as is or with a chipotle mayonnaise sauce if you like.

NUTRITIONAL INFO:   Makes 6 cakes, each contains:

51.5 calories

4.68 g  fat

5.61 g  carbs, 4.58 g  fiber, 1.03 g  NET CARBS

3.06 g  protein

214 mg sodium

Quinoa Spinach Salad

Quinoa Spinach SaladThis quick, refreshing summer salad was delicious and quite filling.  For variety, you could add a bit of grilled chicken or grilled salmon on this for a more filling dish as well.  This highly nutritious  recipe is not suitable until Phase 2 of the Atkins low-carb program, not as some believe, because quinoa is a grain (because it’s actually a seed) but because it is so high in carbs.  This is suitable for Keto folks if you can fit the carbs in your daily allowance.

SALAD INGREDIENTS:

1/3 lb. fresh spinach leaves

1 oz. red bell pepper, slivered

1 oz. red onion, slivered

¼ c. roasted sunflower seeds

2 T. raw quinoa (yields about 1/3 – ½ c. cooked)

DRESSING:  2 T. homemade mayonnaise, 2 T. balsamic vinaigrette, few drops hot chili oil and few drops garlic infused oil.  Mix in a small bowl and stir well.

DIRECTIONS:  Precook the quinoa per package instructions or about 15 minutes.  I tend to cook up more and refrigerate what I don’t need for other uses so the small amount isn’t so inclined to burn while cooking. Set aside to cook down a bit.   Make up the dressing next and set aside.  Finally measure out and toss together the vegetables in a large salad bowl.   Sprinkle the quinoa on top and drizzle the dressing over all.  Finally add a dash each of salt and black pepper.  Toss well and serve up on 4 large plates.

NUTRITIONAL INFO:    Makes 4 servings, each contains:

183 calories

16.9 g  fat

9.15 g  carbs, 2.37 g  fiber, 6.78 g  NET CARBS

3.77 g  protein

122 mg sodium

Pesto-Sausage Pizza

Pesto-Sausage PizzaI’ve always loved the smell and taste of fresh basil, but it often doesn’t agree with me.  Interesting thing is the dried basil doesn’t bother me a bit.  This creation for my husband’s lunch today went over well.   He has always been fond of basil and loved it.  Better yet, this didn’t bother my stomach!  The key for my tolerance of basil, it would seem, is the amount of basil consumed.  This gluten-free, grain-free crust would make this recipe suitable for Phase 2 Atkins and beyond.  It is also suitable for Keto followers.  The crust isn’t suitable for Primal or Paleo however.

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.

INGREDIENTS:

1 recipe my Gluten-Free Grain-Free Pizza Crust

2 c. more shredded mozzarella cheese

6 oz. breakfast sausage, pre-browned and drained of grease

¼ pesto sauce (I used my homemade Pesto Sauce)

¼ c. grated Parmesan cheese

DIRECTIONS:  Preheat oven to 350º.   In a medium bowl, make up the crust batter per that recipe’s instructions (linked above).  Spread batter evenly on a parchment lined pizza pan (preferable a pan with holes).  Bake until it is just barely dry to the touch in the center but not very browned.  While it is baking, brown the sausage lightly and drain off any excess grease.  Remove crust from oven when half cooked, slide parchment out from under the pizza for better crust browning.  Sprinkle 1 cup mozzarella over the top of the crust.  Next sprinkle the sausage crumbles on top evenly.  Dot with the pesto sauce.  Finally top with the remaining mozzarella and the grated Parmesan. Bake just long enough to melt the remaining cheese or about 5 more minutes.

NUTRITIONAL INFO:  Makes 8 slices.  Each slice contains:

377 calores

29 g  fat

4.37 g  carbs, 2.85 g  fiber, 2.85 g  NET CARBS

23 g  protein

371 mg sodium

Ranch Mayonado Dip for Vegetable Trays

photocatNothing like coining your own words!  I’ve read recipes for mayonnaise with avocado added to it before but have never taken the plunge with the addition of Ranch® style flavorings added.  Man, is that ever good!  It is good on cucumber slices, for dipping cherry tomatoes, raw cauliflower, broccoli flowerettes, sliced yellow squash or zucchini, carrots, celery.  The shawarma spice really adds something special!  This recipe is Atkins Induction friendly.

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

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

INGREDIENTS:

1 small avocado, peeled and pitted

6 T. homemade mayonnaise (I use 1 whole egg to 1 c. oil)

1 tsp. Shawarma spice blend (optional)

1 oz. yellow or white onion

Dash salt

few drops lemon or lime juice to prevent discoloring of the avocado

1 T. my Ranch Dressing Powder Blend

DIRECTIONS:  Peel and seed the avocado.  Place the flesh into a blender or processor with all the other ingredients.  Pulse until it it smooth.   Serve any of the above mentioned ways or get creative and think of new applications for this delightful concoction!

NUTRITIONAL INFO:   Makes about 10 T.  Each tablespoon contains:

90.4 calories

9.2 g  fat

4.29 g  carbs, 2.08 g  fiber, 2.21 NET CARBS

.62 g  protein

19 mg sodium

Broccoli and Mushrooms al Pesto

Broccoli & Mushrooms al PestoI decided to take some of my low-carb glucomannan dumplings and add some pesto sauce recently and was that ever good!  I need to post that gnocchi recipe, too, soon.  We had a few gnocchi leftover so I created this tasty way to serve broccoli tonight.  Simple really and quite tasty with baked chicken.  Just a little caramelized onion, mushrooms and cream and VOILA, a tasty side!  It was so good with chicken, next time I think I’ll saute cut-up bite-size chicken bits and add it right into the dish for a casserole, with some fresh Parmesan cheese grated over it for a binder!   This dish is suitable for all phases of Atkins, Keto diets.  It is not suitable for Primal-Paleo due to dumpling ingredients.

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

INGREDIENTS:

1/4 recipe my Dumplings made into small gnocchi

1 oz. slivered onion

2 T. butter

4-oz. can sliced mushrooms, undrained

2 T. heavy cream

1/8 tsp. xanthan gum (optional to thicken sauce slightly)

10 broccoli flowerets

1½ T. pesto sauce (or a commercial sauce is OK)

Dash each salt and black pepper

DIRECTIONS:   Make a batch of my dumpling dough in a small bowl, stirring ½ tbsp. pesto sauce right into the batter.  Cook according tot he directions in that recipe (linked above).  You will only need a small part of it for this vegetable dish.  Roll ¼ of the pesto-flavored dough into a ½” “rope.  You can make up the rest of the dough into more gnocchi or larger dumplings for a soup or other meal.  Cut the “rope” into small bites about ½” balls, allowing the cut off pieces to land on a silicone sheet, Silpat® or waxed paper.  These DO swell up and will almost double in size when gently simmered.  When the dumplings are done cooking dip out of the water with a slotted spoon and drain on paper towels until ready to serve.

In a medium ceramic vegetable dish, steam the broccoli in a bit of water until nearly done (about 3-4 minutes on HI in your microwave).  Drain off water.  Stir in the cream, xanthan gum, mushrooms with their liquid (or drain if you prefer), the remaining pesto sauce, salt and pepper and set aside.

Now melt the butter in a small skillet and saute the onion until it begins to brown.  I didn’t brown mine quite enough and will do so next time.  :)  Remove onions from heat.  Stir the pesto gnocchi into the broccoli-mushroom mixture.  Finally spread the caramelized onions on the top.  You can add fresh grated Parmesan cheese to the top if you like, but I have not included that in my numbers below.  You can serve at once (which I did) or pop into an oven for 15-20 minutes to allow flavors to mellow even more.  ENJOY!

NUTRITIONAL INFO:   Makes 3 servings, each contains:

168 calories

15.8 g  fat

5.73 g  carbs, 2.06 g  fiber, 3.67 g  NET CARBS

3.73 g  protein

248 mg sodium

Banana-Peanut Butter “Twinkies”

Banana-Peanut Butter

Banana-Peanut Butter “Twinkies”®

One of my Mom’s favorite afternoon snacks when I was growing up was a banana sandwich with a smear of peanut butter on it.  Well, I took that flavor to a new medium……….a banana muffin batter.   These were tasty beyond words.  A little carb-y, so they are not for regular consumption.  But they are a tasty treat once in a rare while.  :)  These are not suitable until you have reached the high-carb fruits level of the Atkins carb reintroduction ladder, nearer to maintenance.  These are too high carb for most Keto followers, but those at goal weight might indulge.  Totally not suitable for Primal-Paleo folks.

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

DISCLAIMER: By personal choice, I do not accept payment for this book promotion nor for the inclusion of my recipes therein. I do

INGREDIENTS:

1 recipe my Banana Muffin batter

1 ripe banana, mashed

2 T. natural peanut butter (I use Laura Scudder)

DIRECTIONS:  Preheat oven to 350º.  Lightly grease a non-stick Twinkie® pan (or use a regular muffin pan if you don’t have a Twinkie® pan).  Make the recipe of banana muffin batter in a medium bowl.  Stir until smooth.  Spoon into the 12 slots of the pan equally (will be quite full as they don’t rise much).  Bake at 350º for about 22-25 minutes.  I’m still learning to use a new oven in a new house so these came out a little browner than I like, but the oven performed pretty well for me.  Remove when firm to the touch and cool off.  Slice in half and set aside.  Stir the mashed whole banana and peanut butter together until well-blended.  Makes 3/4 c. filling or exactly 12 tablespoons.  Fill each “Twinkie”® with 1 T. of the filling, spreading somewhat evenly.  You can, if you prefer, just “frost” the Twinkies® on the tops if this is easier.  :)  ENJOY!

NUTRITIONAL INFO:  Makes 12, each contains:

244.7 calories

19.76 g  fat

13.15 g  carbs, 4.29 g  fiber, 8.86 g  NET CARBS

6.83 g  protein

Broiled Salmon with Tarragon Crab Sauce

Broiled Salmon with Tarragon Crab Sauce

Broiled Salmon with Tarragon Crab Sauce

I was really tired tonight but had bought some salmon at the store yesterday and wanted to try a new way to serve it.  This simple fare was delicious and only took about 30 minutes to put together.  Man, was it ever good.  The sweet tarragon was so tasty in the pink cream sauce.  Half the recipe if you only need two servings.  This is suitable for all phases of Atkins, Keto Diets and Primal followers.

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

INGREDIENTS:

12 oz. fresh salmon filets

2 T. unsalted butter, melted

Dash of my Seafood Spice Blend or Emeril’s seasoning

2 T. more butter, melted (for the sauce)

2 oz. yellow or white onion, slivered thin

3/4 tsp. sweet dried tarragon

15 grape tomatoes, cut into halves

3/4 c. heavy cream

3 T. white wine (I used Chardonnay)

Dash salt

Dash xanthan gum (optional)

8 oz. picked crab meat  (I used a pouch of Blue Star Brand)

DIRECTIONS:  Preheat your broiler.   Cut the salmon filets into 4 equal portions.  Baste with the melted butter and sprinkle on the Seafood Spice Blend.  Broil until done or about 10 minutes, until salmon is firmed up in the center.

While the fish broils, melt the remaining butter in a skillet and brown the onion until it begins to brown.  Add the tomato halves and saute until they just begin to soften a bit.  Add the cream, tarragon, crab and wine and simmer about 3-4 minutes.  Don’t be too rough with the crab meat.  Add salt to taste and a light dusting of xanthan gum on the top and stir sauce until it thickens up.  Dip the crab sauce equally over the four portions of fish and serve with your favorite sides.  My husband likes green peas with seafood, but that isn’t the best low-carb choice.  Broccoli or steamed green beans would be a better choice.

NUTRITIONAL INFO:   Makes 4 servings, each contains:

430 calories

33.7 g  fat

4.07 g  carbs, .62 g  fiber, 3.45 g  NET CARBS

25.75 g  protein

277 mg sodium

Italian Artichoke Salad

Italian Artichoke Salad

Italian Artichoke Salad

My husband is very fond of salads so we often fix salad for our main course at lunch.  This low-carb, low-cal number is both tasty and filling and only takes minutes to make.  It is delicious and I think you will enjoy it!  You can use pitted calamata olives here if you prefer.  This is 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 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

INGREDIENTS:

1 14-oz. can artichoke hearts, drained

15 pitted black olives (or calamata olives)

1 Roma plum tomato, cut up into chunks (use 2 if they are pretty small)

5 fresh basil leaves, torn into several pieces

Dash of granulated garlic or minced dried onion

¼ tsp. your favorite Italian Seasonings (I use Victoria Gourmet’s Sicilian Seasoning)

Dash each salt and black pepper

1 T. a good balsamic vinaigrette

1 T. good quality extra virgin olive oil

DIRECTIONS:  Open and drain the artichoke hearts.  Add them to a medium bowl. You can cut them in halves if you prefer (I did).  In a small dish, add the olive oil to the vinaigrette and stir.  Add the seasonings and stir once more.  Now add the cut-up tomato and olives to the artichokes.  Stir to mix.  Tear the basil leaves into small bits and add.   Add the vinaigrette mixture, toss lightly and chill for 1 hour.  Serve as a side salad or as an entree.

NUTRITIONAL INFO:   Makes 4 side servings, each contains:  (if serving as an entree, serves 2 with double the numbers below in each)

101 calories

7.8 g  fat

7.60 g  carbs, 3.55 g  fat, 4.05 g  NET CARBS

2.2 g  protein

34 mg sodium (more if using calamata olives)

Creamy Sofrito Salad Dressing

Creamy Sofrito Salad Dressing

Creamy Sofrito Salad Dressing

People often ask for more salad dressing recipes.  So here’s a new one for you to try out.  My regular readers know how smitten I am with Puerto Rican Sofrito sauce.  Here’s yet another wonderful use for this versatile herb sauce.  Since sofrito goes so well with seafood, I decided to add some boiled shrimp to this salad.  You could make it broiled shrimp if you prefer.  This was a very filling and delicious salad.  My husband said “You can make this salad again any old time!”  It really was delicious, so this one is definitely a keeper.  This is suitable for all phases of Atkins and Keto diets.  It’s suitable for Primal followers, too, but not for Paleo enthusiasts without subbing for the dairy items.

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

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

INGREDIENTS:

2 T. my Sofrito

Dash each salt, black pepper (toasted minced onion if you have some on hand)

¼ c. sour cream

2 T. heavy cream (whipping cream)

1 T. Balsamic Vinaigrette (or splash each olive oil + splash vinegar of choice)

DIRECTIONS:  Stir all ingredients together until smooth.  Should make about 9 tablespoons or 4 servings.  Refrigerate covered any leftovers.  Should keep for 3-5 days.  Top your favorite tossed greens salad.

NUTRITIONAL INFO:  Makes 4 servings of 2 Tbsp. of dressing.  Each serving contains: (does not include the base salad greens or shrimp)

120 calories

12.9 g  fat

1.65 g  carbs, 0.32 g  fiber, 1.33 g  NET CARBS

.75 g  protein

72 mg sodium

Balsamic Baked Chicken

Baked Balsamic Chicken

Baked Balsamic Chicken

My husband’s favorite way to have chicken is baked.  This is my latest creation that we BOTH really liked.  DELICIOUS!!  And the pan juices are marvelous drizzled over the meat when done.  It’s simple and truly a “set it and forget it” ® meal.

This recipe uses 3 leg quarters, but if using a whole cut-up chicken, I would use the entire recipe of the Balsamic Vinaigrette Dressing.  No need to increase the butter.  This recipe is suitable for all phases of Atkins and Keto diets.  It is also suitable for Paleo and Primal regimens if you use clarified butter or ghee.

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

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

INGREDIENTS:

3 chicken leg quarters, cut at the joint (or 1 while cut-up chicken)

4 T. melted unsalted butter

½ recipe my Balsamic Vinaigrette Dressing (click for recipe)

Dash each sea salt and black pepper

DIRECTIONS:   Preheat oven to 375º.  Cut the leg quarters at the joints so you have 6 pieces total (3 drumsticks and 3 thighs).  While oven is heating, place butter in a metal 9×13 baking pan to melt.  Prepare vinaigrette dressing while the butter is melting.  When butter has melted, add ½ of the vinaigrette and stir.  Place chicken, skin side up in the pan.  With a basting brush, baste all pieces with the buttery mixture.   Place back in oven and bake 25 minutes.  Remove pan and re-baste the pieces with pan juices again.  Return pan to oven and continue baking until pieces are golden brown and done.  I often baste right before serving and put pan juices in a gravy boat for people to add more at the table. Enjoy with your favorite low-carb vegetables.

NUTRITIONAL INFO:   Makes three 2-piece servings, each serving contains:

632 calories

52.9 g  fat

1.26 g  carbs, 0.66 g  fiber,  0.60 NET CARBS

37.33 g  protein

705 mg sodium (omit salt to pull to 651 mg.)

Stuffed Cabbage Soup

Stuffed Cabbage Soup

Stuffed Cabbage Soup

My husband and I disagreed on the name of this soup.   I voted for Stuffed Pepper Soup, as that taste was dominant for me; he voted for Stuffed Cabbage Soup, as that flavor was more dominant for him. What we DID agree on is that is was DELICIOUS!  I put way too much quinoa in mine and will cut back to the amount shown in the recipe below in future.  If you are still in the initial 2-week Induction phase, you need to leave out the quinoa altogether.

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

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

INGREDIENTS:

2 c. chopped cabbage

3 oz. chopped onion

1 can (1½ c.) diced tomatoes (no sugar added)

1 c. green bell pepper, diced coarsely

1/3 c. quinoa

3 c. beef bone broth

8 oz. diced cooked beef (I used leftover chuck roast)

DIRECTIONS:  Place all ingredients into a pot.  Simmer just until the quinoa is tender.  Add water if the liquid evaporates too much. Serve at once.

NUTRITIONAL INFO:   Makes 6 servings, each contains:

175 calories

8.7 g  fat

12.76 g  carbs, 2.35 g  fiber, 10.41 g  NET CARBS

11.7 g  protein

140 mg sodium

Roasted “Candied” Carrots

Roasted

Roasted “Candied” Carrots

This was always a favorite of my mother.  Of course, she always made them with real brown sugar, but mine taste just as good!  Honest!!  These are seriously good and you really need to try them if you’ve never roasted or candied carrots!  She would serve these tasty carrots with roasted turkey at holiday time, or alongside baked chicken or pork roasts throughout the year.  They shrink a lot during the roasting process, so be sure to make plenty for your crowd.  :)  These are a bit higher in carbs than the green beans on the plate above, but can be enjoyed occasionally once you’ve passed the initial 2-week Induction period of your low-carb diet.  :)

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try. Even a few of my recipes are in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or our direct order site: http://amongfriends.us/order.php DISCLAIMER: By personal choice, I do not accept payment for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS: 

5-6  medium carrots (5-6″ long), peeled and sliced into 3-4 long strips

2 T. melted butter

1 T. erythritol or sweetener of you choice equivalent to 1 T. sugar

¼ tsp. maple extract

Dash salt (optional)

Dash pepper (optional)

DIRECTIONS:   Preheat oven to 350º.  Peel and slice the carrots lengthwise (3-4 slices per carrot, or about 3/16″ thick). Melt the butter in a 9×13 baking pan (I used metal).  Needs to be this large for easy tossing during cooking and to be sure they lay in a single layer.  Remove from oven and add maple extract, sweetener, salt and pepper if using.  Stir well.  Lay the carrots in a single layer at the bottom, flipping them to coat both sides with the butter mixture.  Pop into oven and bake around 40 minutes, tossing/flipping them once at the 20 minute mark.  They should be fairly tender when done, but if thicker slices are slightly underdone, no problem.  They will be just be a little chewier, which I kind of like, personally. :)  Enjoy with your favorite meat and green entree!

NUTRITIONAL INFO:   Makes 3 adult servings, each contains:

119 calories

7.9 g  fat

11.76 g  carbs, 3.43 g  fiber, 7.33 g  NET CARBS

1.23 g  protein

190 mg sodium

Sausage al Pesto a la Putanesca

Sausage al Pesto Putanesca

Sausage al Pesto a la Putanesca

I love to make dishes like this in the summertime because they are so fast, easy and don’t heat up the kitchen for long.  I’m in Texas and our summers can be mercilessly hot.  This dinner last night came together in about 15-20 minutes total and was extremely tasty.  This recipe is suitable for all phases of Atkins!

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

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

INGREDIENTS:

2 medium zucchini, cut into “noodles” (makes about 2-2½ cups) with your favorite noodling tool or julienne peeler

1 T. olive oil

1   3-oz. onion, sliced

3 links smoked sausage, sliced thin (I used Meyers, made in Elgin, Texas)

1 small can sliced black olives (64 grams)

1 clove garlic, minced

2 T.  my Pesto Sauce

1 medium tomato, seeded and cut into wedges

1 anchovy, mashed well (mine was 3″ long, imported, in a jar)

INSTRUCTIONS:  Cut zucchini into thin noodles with your noodling tool.   Have non-stick skillet ready but set aside the zucchini noodles for now.  Add olive oil to skillet but just set skillet near the stove for now. In another non-stick skillet, brown the sausage.  Add onion and saute until tender.  Drain of any excess grease.  Add olives, garlic and pesto sauce.  Next add the tomato wedges and mashed anchovy.  Stir and saute a couple minutes to allow flavors to meld but not allow to cook down to mush.  While it is cooking, heat the other pan with the olive oil over medium-high heat.  Add zucchini noodles and stirring with a kitchen fork several times, saute just until they go limp, or about 2-3 minutes.  Toss zoodles into the sausage mixture and serve at once with low-carb garlic bread.

NUTRITIONAL INFO:   Makes 3 large servings, each contains:

331 calories

31.9 g  fat 10.9 g  carbs, 3.53 g  fiber, 7.37 g  NET CARBS

14.8 g  protein

698 mg sodium

Coconut Crust Fruit “Pizza”

Coconut Crust Fruit PizzaThis is one of my old recipes that I simply modified so it would be compliant with the Atkins low-carb eating plan.  It’s so good I thought I’d post it again today as we’re moving into berry season.  It’s a pretty dessert that impresses company and yet it is so easy to make!  You make the crust a day ahead and put it all together right before serving.  The crust is very dense (not at all crumbly) and is  easiest eaten with your hands just like pizza rather than a fork!  This recipe is not acceptable for Atkins Induction, but you can enjoy it once you get to the nuts and seeds level of Atkins Phase 2 OWL.  Softening 1-2 oz. cream cheese and blending into the whipped cream is a good variation for this.  But that is not calculated in the nutritional info below. My favorite version of this dessert is one made with fresh peaches and a few drops of almond extract added to the whipped cream.  Sooooo good!  This crust shaped deeper in a pie plate, works for chocolate pies and cream pies as well.  It is a VERY sturdy crust. VARIATION:  Use raspberries, or blueberries instead.  If closer to goal, you can even use thinly sliced mango or peaches.  All versions are DELICIOUS!  You can also add softened cream cheese to the creamy filling and reduce the whipped cream. That makes it more like a cheesecake.  :)

Many more delicious desserts await you in the best-selling Low Carbing Among Friends cookbooks by Jennifer Eloff and a group of extremely talented chefs, including George Stella!  Here’s a sampling of recipes you’ll find in them:  http://www.facebook.com/LowCarbingAmongFriends.  Order yours from Amazon or here:  http://amongfriends.us/order.php DISCLAIMER:  By personal choice, I receive no remuneration for this promotion.  I do so simply because these are GREAT cookbooks!

CRUST INGREDIENTS: 1  c. unsweetened coconut

1/2 c. chopped almonds

1/3 c. Splenda (or equivalent liquid sweetener)

2 ½ T. low carb bake mix or almond flour (or 1 T. coconut flour)

2 egg whites lightly beaten with a whisk until frothy

1 tsp. almond extract

Optional:  3 oz. softened cream cheese

TOPPING INGREDIENTS: 1 c. heavy cream, 1T. s/f syrup like DaVinci or Torani and 1 pt. fruit

DIRECTIONS: Line a pizza pan with foil.  Grease with butter a 9-10″ circle.  Combine all crust ingredients in a bowl and stir well.  Using fingers, spread and press firmly the coconut crust mixture into a 9-10″ circle on a greased sheet pan.  Bake at 325º for 20-25 minutes or until lightly browned.  Cool on a wire rack.  Refrigerate overnight. The day you want to serve, place crust on flat cake plate.  Whip cream with a splash of vanilla and sweetener of your choice (I like coconut or vanilla DaVinci sugar free syrup). I always add a dusting of glucomannan powder to my whipped cream when I need it to “firm it up” for things like this, but a sprinkle of dehydrated coconut milk powder will also firm up the whipped topping.  If doing the variation with cream cheese, I would add at this point and stir well. Spread whipped cream mixture evenly over coconut crust and top with raspberries, sliced strawberries or if on the fruit rung of OWL, this is good with thinly sliced peaches.  Chill for an hour and then cut into 8 wedges and serve.

NUTRITIONAL INFO: Serves 8, each serving (using strawberries) contains:

273 calories

25 g  fat

12 g  carbs, 5.1 g  fiber, 6.9 g  NET CARBS

5 g  protein

43 mg sodium

Smoky Poblanos

Smoky Poblanos

Smoky Poblanos

I had 2 poblano peppers and a small bit of smoked ham to use up somehow for lunch, and these treats made for a nice lunch today.  I used grated Monterrey Jack cheese, but sliced would be easier to work with.  Just didn’t have any on hand.  The key to these is to sear them off (or roast them) in a skillet.  Most poblanos are not hot, but I have gotten hold of some hot ones once or twice.  Roasting or searing them takes most of the heat out and sweetens them up!  In fact these 2 today were the sweetest I’ve ever eaten!  I made a couple with cheddar cheese but personally didn’t care for it.  This recipe is suitable for all phases of Atkins, Ketogenic diets and Primal Blueprint, but with cheese it is not suitable for Paleo.

INGREDIENTS:

4239243466_8061fef088_z

Poblano peppers average 4-5″ and are very dark green.

2 poblano peppers about 5″ long

2 slices or 2 oz. Monterrey Jack Cheese (or Pepper Jack)

4 oz. fried, cured ham (or 4 slices bacon)

DIRECTIONS:   Preheat oven to 350º.   Fry ham (or bacon) until lightly browned but is not dried out.  Cut stem end off the peppers and cut them lengthwise.  Remove seeds. Cut the walls of each pepper into five 1″-wide strips, making 10 pointed strips.  Heat oil in a large non-stick skillet or on a griddle.  Sear the peppers on both sides until lightly browned and turn off heat.  Turn each piece of pepper skin side down.  Cut fried ham into long thin strips about ¼-½” wide.  Lay a strip(s) of ham on each strip of poblano pepper.  If using sliced cheese, cut each slice into 5 strips.  Top each with a strip of cheese (or 1 T. if using shredded cheese).  Pop skillet or griddle into oven and heat until cheese is melted.  These will require a fork, knife and small plate to eat.  ENJOY!

NUTRITIONAL INFO:   Makes 10 pieces, each piece contains:  (serves 2-5 people, depending on whether they are served with other food or not)

55 Calories

Cheddar version

Cheddar version

4 g. fat

0.66 g carbs, 0.22 g  fiber, 0.44 g  NET CARBS

3.9 g  protein

212 mg sodium

My Personal Staple Pantry Items

0042I often get asked for a list of what ingredients I keep stocked in my pantry for baking.  I’m not a big sweets eater, but my husband is, so I try to bake him something once a week……….LOW-CARB, of course. :) These are the ingredients I have found over 6 years of low-carb baking experiments that I just MUST keep in my baking pantry at all times. The first 3 items in red will probably last you about a year, so don’t let the price of a bag scare you off.  The 4th item will also last a long time, as I use very little of it in my recipes. Other items will last varying lengths of time,  just depends on how often you bake. If you are new to low-carbing, do like I did, and spread the cost out over time.  Just buy 1 or 2 each month until you have a pantry that will cover your baking needs for most low-carb desserts and bread recipes. I order most of my ingredients from Netrition.com, but I order my almond flour in bulk to save $$, (storing overage in my large freezer) and my coconut flour at Honeyvillegrains.com as they are the finest grind on those 2 items I have found.

Oat Fiber (NOT the same thing as oat flour!)

Glucomannan Powder (also called Konjac powder)

Xanthan gum

Einkorn Wheat Flour (non-genetically modified wheat) [I order from Jovial Foods.com)

Almond Flour

Coconut Flour Plain (unflavored & unsweetened) Whey Protein Isolate

Oat Flour (ground whole oats)

Erythritol

Stevia

Splenda (if you use it)

Carbquick Bake Mix (or other low-carb bake mix)

Golden Flax Meal

Dark Flax Meal

“Loaded” Meatloaf Casserole

Meatloaf Casserole

“Loaded” Meatloaf Casserole

Sometimes you have a little meatloaf leftover, but not quite enough for another meal or or quite enough for everybody to make a lunch sandwich either.  Last night I found the perfect solution for a measly 6 oz. of leftover meatloaf.  It was so good my husband said “You can make that again anytime.”  It really was delicious!  Few ingredients but lots of flavor.   If sodium is an issue for you, the only way to reduce that would be to eliminate some of the cheese in this.  This recipe is suitable for Atkins Induction and Keto diets.  Primal folks will want to cut back on the cheese probably.  This is not suitable for 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 each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or our direct order site: http://amongfriends.us/order.php

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

INGREDIENTS:

1   5-inch head of cauliflower, cut into flowerettes

1 oz. cream cheese

6 oz. leftover meatloaf, chopped up (I use this meatloaf recipe)

1 c. green onion, chopped

4 slices American Deluxe cheese

1 c. shredded Cheddar cheese

3 slices bacon, chopped and cooked

DIRECTIONS:  Chop and brown the bacon.  Drain on paper towels.  Boil cauliflower just until tender.  Preheat oven to 350º.  When cauliflower is tender, drain off water and place the cauli back in the pot.  Slightly mash it with a fork into smaller bits.  Add cream cheese and stir in to melt.  Add the diced meatloaf and green onion. Stir again to distribute all uniformly.  Lightly grease large casserole dish.  Spoon up half the mixture into the baking dish.  Tear the American slices into 3 long strips and arrange 2-slices worth of it evenly on top.  Sprinkle with half the Cheddar cheese.  Spoon the rest of the cauliflower mixture on next and top with the remaining two slices of stripped American cheese.  Top with the rest of the cheddar.  Pop dish into hot oven for about 20-25 minutes or until the cheese in nicely melted.  ENJOY!

NUTRITIONAL INFO:   Makes 6 servings, each contains:

285 calories

19.6 g  fat

9.26 g  carbs, 3.10 g  fiber, 6.16 g  NET CARBS

19.3 g  protein

681 mg sodium

Cilantro-Avocado-Chipotle Dressing

Cilantro-Avocado-Chipotle Dressing

Cilantro-Avocado-Chipotle Dressing

We had company this past weekend and I made a new salad dressing that was so yummy, I actually had seconds on the salad, something I never do.  The hubs even said, “I need to go get the camera and get a picture of you dipping up salad seconds.”  :)  This dressing is not hot at all as there is only a hint of the chipotle (smoked jalapeno).  Those that like a little “heat” might want to use a whole chipotle pepper in their dressing.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try. Even a few of my recipes are in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or our direct order site: http://amongfriends.us/order.php DISCLAIMER: By personal choice, I do not accept payment for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

1 ripe avocado, peeled and seeded

½ c. slightly packed cilantro (omit if you don’t like cilantro)

¼ c. drained plain yogurt or Greek yogurt

¼ c. each sour cream, whipping cream and mayonnaise (I use homemade mayo)

½ clove garlic, pressed in a garlic press

1 T. fresh lime juice

Dash salt

½ chipotle pepper (the kind canned in adobo sauce), rinsed and seeded (use whole one for more heat)

1 T. red wine vinegar (optional)

DIRECTIONS:   Add all ingredients to the bowl of a blender or food processor and process until smooth.  If any is leftover, I would encourage you to add 1 T. more lime juice (to prevent discolorations of the avocado) and should keep a couple days in the fridge in a tightly covered container.

NUTRITIONAL INFO:   Makes about 1½ cups or 24 tablespoons.  Each tablespoon contains:

40 calories

3.9 g  fat 0.99 g carbs, 0.5 g fiber, 0.49 g  NET CARBS

0.56 g  protein

11 mg sodium

Cherry Topping

Shown on Einkorn Vanilla Cake

Shown on Einkorn Vanilla Cake

I keep a couple cans of Oregon® Red Tart Cherries (water pack) in my pantry at all times.  The hubs likes cherry desserts.  Cherries are fairly high in carbs, so I can’t join him in such desserts very often.  But for a real treat or special occasion we sometimes make a cherry topping for a plain vanilla cake (as shown above), for spooning on vanilla cheesecake, for brandy-laced Cherries Jubilee over vanilla ice cream (a favorite dessert of mine) or for when I make my Black Forest Cake on Valentine’s Day.   This only takes a few minutes to make, too!  this topping is not suitable until you are at Atkins Pre-Maintenance or Maintenance or have reached the final rung of the carb ladder (higher-carb fruits) of your carb re-introduction process in your Ketogenic diet.  Clearly if you are Primal or Paleo, you need to use some other sweetener and perhaps a chia gel made with the cherry juice to thicken.

INGREDIENTS: 1  14.T oz. can of red tart cherries (water pack)

2 T.  erythritol (or sweetener equivalent to 2 T. sugar)

1 T. granula splenda (or other sweetener equivalent to 1 T. sugar)

¼ tsp. xanthan or guar gum to thicken

DIRECTIONS:  Using a small saucepan, stir all ingredients together gently.  Place over medium-high heat and bring to a simmer, stirring, until it slightly thickens.  Remove and allow to cool on the counter. Spoon over your cooled cheesecake, ice cream or cake and serve.

NUTRITIONAL INFO:   Makes 5 servings if you spoon the topping over desserts.  But up to 8 servings, obviously, if you spread the topping onto an 8″ cheesecake and then cut into 8 slices.  I’m providing numbers for the entire recipe and you’ll need to divide the numbers below by the number of servings you get/serve. Also be sure to add in the carb count for the base dessert (cake, ice cream, cheesecake)!

NUTRITIONAL INFO:  This entire batch of topping contains:

98 calories

0.0 g  fat

23.3 g  carbs, 4.0 g  fiber, 19.3 g  NET CARBS Remember, this is for the entire batch!  Determine your per serving carbs based on how many servings you get for your particular application.

1.5 g  protein

16 mg sodium

Einkorn Banana Cake

4-Serving Einkorn Banana Cake

4-Serving Einkorn Banana Cake

This is quick and delicious.  I cut into 4 thick chunks, but you can cut carbs on this cake cutting it into 5 servings that are more like standard slices.  This cake is incredibly smooth in texture.  I’m really, really liking the smooth texture my Einkorn Bake Mix brings to my baked goods with only a slight increase in carbs.  Like Bisquick®, it is a complete mix with leavening and fat inclused.  I use palm shortening in it which has an even longer shelf life than coconut oil.  I consider the slight carb increase on my Einkorn recipes as respectable, since there is some real wheat flour in it, although healthier ancient, unmodified Einkorn wheat.  This cake is not too sweet and is very moist.  It is not suitable until you are in Atkins Pre-Maintenance or Maintenance as it has real banana and Einkorn wheat flour, so it is slightly higher in carbs than most of my cakes.  This cake will only fit into a Keto diet if you can fit the carbs in your daily limit.

Baked in 5 x 7" dish

Baked in 5 x 7″ dish

INGREDIENTS:

1 cup my Einkorn Bake Mix

2 large eggs

¼ c. erythritol (or other sweetener to equal ¼ c. sugar)

Tiny sprinkle of stevia pwder

2 T. heavy cream

2/3 medium banana, mashed

DIRECTIONS:  Preheat oven to 350º.  Grease a 5 x 7 baking dish.  In a medium mixing bowl, mash the banana (you are using only 2/3 of the banana to cut down carbs).  Add eggs, sweetener and cream and beat them smooth with the banana.   Dip up 1 cup of my bake mix and with a whisk, beat the batter until smooth.  With a rubber spatula, scrape the batter into your greased dish.  Pop into 350º oven and bake for 20-25 minutes or until it passes a clean/dry toothpick test in the middle or springs back when touched at center.  Remove and cool a few minutes before attempting to slice and eat.

NUTRITIONAL INFO:    Makes 4 servings, each contains:

230 calories

18.2 g  fat

12.75 g  carbs, 2.80 g  fiber, 9.95 g  NET CARBS

9.2 g  protein

106 mg sodium

NOTE——Serving this in 5 slices will reduce calories to 184, 14.5g fat, 10.2g carbs, 2.24g fiber, 7.96g NET CARBS, 7.3g protein and 84 mg sodium

Einkorn Cracklin’ Cornbread

Crackling CornbreadSomeone requested a Cracklin’ Cornbread (it’s a Southern thing) on the Low Carbing Among Friends  Facebook today and I truly had forgotten about this fun cornbread my Granny used to make in a cast iron skillet.  Hers was pretty coarse, as she made her own cracklin’s which were quite tough to chop up.  But thanks to modern inventions ;) I used a food processor and created a tasty little crackling bread.  It’s high in sodium because of the pork rinds, but nobody makes those unsalted to my knowledge (and I just won’t make them from scratch). This bread came out delicious!! It was so moist. It tasted very much like regular cornbread and definitely like the Cracklin’ Cornbread my Granny used to make.  Make yourself a batch and slather it in butter!  This is not suitable until you are quite a ways along in your weight loss efforts and nearly to goal weight (pre-Maintenance or Maintenance), due to the hominy.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try. Even a few of my recipes are in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or our direct order site: http://amongfriends.us/order.php DISCLAIMER: By personal choice, I do not accept payment for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:  

½ c. Juanita’s Mexican hominy, drained well

4 eggs

1 T. + 1 tsp. Fresh Corn Flavoring

3/4 c. buttermilk (2% is what I used)

4 drops yellow food coloring (optional)

1 c. my Einkorn Bake Mix  (use a gluten-free mix for gluten-free version)

2 tsp. baking soda

1 T. psyllium

1 c. pork rind flour (rinds crushed fine)

DIRECTIONS:  Preheat oven to 350º.  Cut a piece of parchment to fit the bottom of a 9″ round cake pan.  Grease the sides of the pan with oil. Place the hominy, buttermilk and eggs in the food processor.  Add the food coloring and corn flavoring.  Process until fairly smooth.  Transfer the mixture to a medium bowl.  Measure all dry ingredients on top and stir until if forms a smooth batter.  It will be a thick batter (you can add 1-2 T. more buttermilk if you think it is too thick. With a rubber spatula, scrape the batter into the pan and spread it evenly with the spatula.  Pop into preheated 350º oven.  Bake for approximately 30 minutes or until a toothpick stuck in the center comes out dry and clean.  Ovens vary, so yours may take 5 minutes or so more cooking time.  Remove and slice into 8 pieces.  Serve warm with butter.

NUTRITIONAL INFO:   Makes 8 slices, each one contains:

190 calories

12.4 g  fat

8.61 g  carbs, 2.3 g  fiber, 6.31 g  NET CARBS

12.37 g  protein

578 mg sodium  (from the pork rinds, so no way to reduce)