Feeds:
Posts
Comments

Smoked Sausage Twinkies®

I was craving some good old sausage cheese balls for lunch today, but realized I’m out of bulk breakfast sausage.  But I did have a 6-oz. piece of smoked sausage in the fridge.  Wasn’t sure how all that would bind together with the change in meat, so I added 2 eggs, some cream and baked my ball-shaped lunch in to Twinkie® shapes instead.  Wow!  These were amazingly good, and not at all heavy like one would think.  I ate 3 of these things and am pleasantly full.  My husband won’t be home from Waco until dinner, so I’ll let him try them for a late snack perhaps.  I just KNOW he’s going to love these delicious treats!

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

INGREDIENTS:

2 c. Carbquik Bake Mix (or other low-carb mix)Smoked Sausage Twinkies (2)

1 c. shredded Cheddar cheese

6 oz. Burton’s Smoked Sausage (or any brand you have), chopped

2 large eggs, beaten

½ c. heavy cream

VARIATION:  Add a little minced green onion to the batter.

DIRECTIONS: Preheat oven to 350º.  Using a brush, oil a non-stick twinkie-shape pan (12-slot).  I used a food processor to chop up my sausage, but you could finely dice with a knife if you prefer.  Scrape into a medium bowl.  Add all other ingredients and stir until uniformly moistened and blended.  Spoon the stiff batter into the 12 slots of the twinkie pan.  Batter will be nearly to the top of each slot.  Slightly press batter down to eliminate air holes.    Pop into 350º oven for 18-20 minutes or until lightly browned as shown above.  Remove from oven.  Cool 3-4 minutes before attempting to loosen and lift out of the pan of they may break apart.  Serve warm and enjoy!

NUTRITIONAL INFO:   Makes 12 Twinkies®, each contains:

123 cals, 11.2g fat, 4.81g carbs, 3.5g fiber, 1.31g NET CARBS, 7.46g protein, 296 mg sodium

Advertisements

Coffee Mousse

CoffeeMousse-1

This one’s for all you coffee lovers out there!  This is delightfully light after a big meal.  Been making this since before low-carb and keto were household words!  This recipe is  suitable for all phases of Atkins and Keto diets.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try.  Order yours today, individually or the complete set of 10 volumes (special pricing).   Order at Amazon or get special pricing at our direct order site: http://amongfriends.us/order.php

INGREDIENTS: 1½ tsp. unflavored gelatin stirred into 2 T. cold water

1 tsp. instant freeze-dried coffee crystals, dissolved in 2T. boiling water

2 pkts. Splenda, Truvia or sweetener of your choice

1 T. butter, unsalted

1 ice cube

4 oz. heavy cream, whipped

½ tsp. vanilla

DIRECTIONS:  Sprinkle gelatin over 2T. cold water in small saucepan.  Stir and let stand for 1 minute.   Add 2 T. more water and bring the mixture to a boil.  Lower heat to lowest setting.  Add the coffee granule/hot water mixture.  Heat this mixture stirring constantly until gelatin appears to be completely dissolved.  Add butter and stir until melted. Remove from heat.  Stir in sweetener, ice cube and stir until ice is melted and mixture begins to thicken.

In separate bowl, whip heavy cream until thick, add vanilla and stir to blend.  Reserve 2-3 T. for garnish. When the mocha mixture is cooled down, slowly stir most of the whipped cream (be sure you saved out 2-3 T. for garnish) into the mocha mixture.  Spoon into two pretty clear serving dishes.  Top with a nice dollop of sweetened whipped cream that you reserved.  Sprinkle a few crushed coffee granules over each serving and garnish with a sprig of mint or a strawberry slice.  Chill.

NUTRITIONAL INFO:  Makes two servings, each containing:

258 cals, 28 g fat, 2.6g carbs, 0g fiber, 2.6 NET CARBS, 1.56g protein, 24 mg sodium

img_cancer-ribbon-silhouette-11

Yes, I’m going off topic for just once on my blog.  In this post, I’m not sharing tasty food.  Instead, I address a very important women’s issue:  BREAST CANCER.  Those of you who faithfully go get their annual mammograms, have you ever asked yourself “Am I doing the right thing?”  Most of us have since we read articles that imply perhaps not.  But truth be known, maybe we are not!  Maybe we are actually causing a higher risk of developing breast cancer!  The verdict is still out.  There is much research on both sides of this debate.  I offer for your consideration Dr. Mercola’s summation on this topic: https://articles.mercola.com/sites/articles/archive/2011/02/14/beating-breast-cancer-a-guide-to-prevention-treatment-and-recovery.aspx.

My dearest friend of nearly 50 years now has lived through this horrible experience (not long after her husband died, in fact).  Her mammograms showed suspicious areas for several years and then suddenly, that fateful biopsy with devastating news.  Well, I’m here to tell you she survived the emotional roller coaster that breast cancer puts you and your family through, the double mastectomy, the chemo, and has already passed her “5-year” clean bill of health.  She is doing amazingly fine now.  But not all are fortunate to have this outcome, as we all know.  I’m sure many of my readers have been touched personally by someone (friend or family) who has been diagnosed with this terrible cancer.

Heck, even my September mammogram showed an inexplicable spot lighting up that they could not confirm via ultrasound was anything but a swollen lymph node (most likely), perhaps due to an insect sting response (had not been stung) or from some sort of infection.  The 6-month follow-up mammogram showed no enlargement or changes (uncommon for cancer to not grow in that many months) and they still think it is nothing but a lymph node.  Well………fast forward…….turns out I just found out 3 weeks ago did have a serious bacterial infection that had gone undetected for some 6 months!  Yep, that’s right, 6 months!  I’ve finished the round of antibiotics and my re-check yesterday showed no infection present!  I’m even willing to conjecture that this infection was so bad my immune system was fighting it tooth and nail and this was what caused the mammogram to show my lymph node enlarged.  I should know for certain in September.

Well, another case in point.  Our LCAF cookbook Team Leader, Jen, who organizes and publishes our wonderful recipes in the Low Carbing Among Friends cookbooks, by Eureka Publishing, has recently been through this horrific breast cancer “ringer” herself.  Her family has been drained more ways than one dealing with all of this, as you might imagine.  Thank God for Jen, at least, the surgery outcomes and prognosis are very good.  Not all are so lucky in this battle.

As the saga pulled and tugged, the medical bills were racking up.  So if you’ve been thinking about buying one or or more of our Low Carbing Among Friends Cookbooks for some time, and just haven’t taken the plunge, now would be a really good time to jump off that fence and go ahead and buy them!  Any sales proceeds will greatly help her family defray the financial burden of her illness.  And what could be better……………….YOU get a wonderful cookbook(s) for your kindness!  They make wonderful birthday and Christmas gifts!  Most of the volumes currently have reduced prices!  Even better, for a limited time, the entire set of 10 can be had for just $99.90!  That’s just $10 per book, folks! And only the best of our low-carb creations get published.  The books have 100’s of delectable color recipe photos, too!  Remember, famed  Chef George Stella of QVC notoriety is on our team!  So you’re getting recipes from a well-seasoned, very talented, professional chef who has run at least two full-scale restaurants.  He and his family have lost hundreds of pounds so this man can cook and still “get ‘er done”, as we say in Texas. 🙂  Jennifer selects only the best!

From day one of my association with Low Carbing Among Friends, I have never accepted payment for my contributions.   I have always shared my low-carb recipes free of charge, simply to help the greater low-carb community reach their weight-loss goals as easily and as tastefully as possible, without having to reinvent the wheel with each and every low-carb comfort food conversion challenge.  Therefore I solicit you to take that action you’ve been putting off and purchasing one (or more) of our cookbook(s) either at our direct order site (best price) or at our Amazon) page.  It can be your way of saying a little prayer for Jen’s speedy recovery.

Apple-Caramel Snack Cake

I continue to try new versions of my modified Atkins MIM (Muffin-in-a-Minute) recipe.  I’m trying to increase my flax intake for a health issue and so far these flax-based gems are helping me.  To the basic Atkins MIM recipe, I added a couple texture enhancers to improve texture & flavor.  I also increased sweeteners and the amount of butter.  The resulting muffins/cakes are baking up consistently moist and very tasty.

For this one, I used diced apple, caramel sugar-free syrup and cinnamon.  Yummy! This version is not suitable until you get closer to goal weight and are at the higher-carb fruits rung of the Atkins OWL carb-re-introduction ladder.

Our latest three volumes of LOW CARBING AMONG FRIENDS cookbooks are calling you.  Volume 8 and Volume 9 are almost exclusively comprised of my recipes!  Included in both editions are a few tasty new creations of my dear friends George Stella and Jennifer Eloff.   Volume 10 is hot off the press with more delectable goodies.  Special prices currently.  There’s a deal for the 10 volume set for around $99!  Hurry and place your order today before this offer ends.  Visit our direct order page at: https://amongfriends.us/Secret-SALE.php.  When you purchase our books, we would sure appreciate you stopping by Amazon to leave a review there.

DRY INGREDIENTS:  (I like to measure out 10 sets of the dry ingredients to put in plastic bags so I can have them on hand like a “ready mix”)

¼ c. golden flax meal

½ tsp. baking powder

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

1 T. Resistant Wheat Starch

1 tsp. oat fiber (do not substitute oat bran or oat flour)

1/3 tsp. cinnamon

WET INGREDIENTS:

1 T. melted butter

1 large egg, beaten

2 T. sugar-free Caramel syrup (or almond, or vanilla)

1/2 c. apple, diced

DIRECTIONS:  In a 5-6″ round or oval dish melt the butter in the microwave.  Add the sugar-free syrup & stir with fork (to cool down the butter).  Add the egg and beat all together.  Add in all dry ingredients and stir well with a fork.  Add in your diced apple and stir well. Microwave on HI for about 1 minute 30-40 seconds.  Slide knife tip between cake and bowl and tip cake onto serving plate.  Cut in half for two servings.  This batter rises as it bakes and then slightly falls when removed from microwave…..that is normal………it is done.

VARIATION:  Add some chopped pecans (recalculate those into numbers below if you do).

NUTRITIONAL INFO:  Makes 1 cake (2 servings) the size of 2 muffins.  Each half of the cake is a serving and contains:

200.5 cals, 14.3g fat, 16.16g carbs, 9.15g fiber, 7g NET CARBS (use less apple to lower), 5.9g protein, 134 mg sodium

 

 

Click to enlarge

This week-night easy-prep dish was simply delicious!  You’re not going to believe how a bit of leftover chicken and bacon can transform themselves into something sooooooo good.  Although I’m sure it is the smoky quality of the fire-roasted peppers that made this quick skillet sauce so tasty, there are lots of flavor layers going on here. You can serve this atop zucchini noodles, shirataki tofu noodles or spaghetti squash threads.

This dish is not suitable for Induction unless you omit the wine.  Otherwise, it’s a go for Phase 2 Atkins and Primal followers.  This is not suitable for Paleo unless you omit the wine and substitute perhaps homemade mayo for the cream.  I do not believe coconut milk/cream would be good in this dish. 😉

INGREDIENTS:

4 oz. raw bacon, cut into 3/4″ pieces

2 oz. red onion, sliced thinly

2 cloves garlic, minced

1 c. cooked, leftover chicken breast, cut into bite sized pieces

½ c. parsley, chopped (loosely packed)

3 oz. fire-roasted red bell pepper (I used imported from a jar), sliced in strips

1 c. chicken broth, homemade with no additives

3 oz. white wine (omit if still on Atkins Induction)

¼ heavy cream

1 small, mild anaheim chile pepper, seeded and sliced thinly (or you can substitute a jalapeno)

1/8 tsp. crushed red pepper flakes (omit if you used a jalapeno above)

Dash or two of coarse black pepper

Pinch Italian seasoning

1 T. pesto sauce (I use my homemade pesto)

Sprinkle of your favorite thickener (optional)

DIRECTIONS:  Cook your noodles or alternate “pasta” and have ready, as the sauce goes together quite quickly. Over high heat, brown the bacon in a non-stick skillet or wok.  Add the onion and saute until nearly tender.  Add garlic, jalapeno or anaheim pepper, and the roasted red pepper slices.  Saute 1-2 more minutes for all to begin getting tender.  Add all remaining ingredients but the cream.  Simmer over medium heat for about 5-10 minutes to allow the wine to cook off a bit and the flavors of the ingredients to mingle. Lower the heat to lowest setting and finally add the cream.  Stir well and simmer a few minutes stirring often.  When you are just about ready to serve, add your thickener to the sauce, stirring constantly (if using) and allow the sauce to thicken a couple more minutes.  Serve over your “pasta” on a large platter.

NUTRITIONAL INFO:  Makes 4 servings, each contains: (numbers are for sauce only)

308 cals, 21g fat, 5.3g carbs, 1.07g fiber, 4.23g NET CARBS, 14.3g protein, 382 mg sodium

 

Chicken-Pizza Logs

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

INGREDIENTS: 

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

1 T.+1 tsp. glucomannan powder

1 T. baking powder

1/4 tsp. garlic powder

3 eggs, beaten

1 T. olive oil

1/4 c. tap water

1 c. shredded mozzarella cheddar cheese for the batter

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

12 slices pepperoni

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

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

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

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

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

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

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

 

 

Pineapple Spoon Cake

I’ve been playing around with the classic Atkins MIM (Muffin-in-a-Minute) recipe lately and have come up with several tasty versions.  I’ll be sharing another one here today that I’m calling Pineapple Spoon Cake because it is so moist you simply have to eat it with a spoon.  I’m presenting this recipe with two versions, the original with real pineapple and also a lower-carb second version that substitutes pineapple extract for the real pineapple.  Both are quite good.

I’m trying to increase my flax intake for a health issue and so far these flax-based gems are doing the trick.  To the basic Atkins MIM recipe, I added a couple texture enhancers to improve texture & flavor.  I also increased sweeteners and the amount of butter.  The resulting muffins/cakes are baking up consistently moist and very tasty, especially this one!  All have been sturdy enough to slice or hand-hold but this one and it really requires a spoon to eat.  It’s just too moist to eat with your hands.   Only the extract version of this cake is suitable for Atkins Induction Phase and Keto programs.  Once you’re nearing or at goal weight, the real pineapple version is a must try!

DRY INGREDIENTS: I like to measure out 10 sets of the dry ingredients to put in plastic bags so I can have them on hand like a “ready mix” for when I get a snack craving.  Then all I have to do is add the melted butter, egg, syrup and flavoring item.

¼ c. golden flax meal

½ tsp. baking powder

1 T. granular Splenda (or equivalent sweetener)

1 T. Resistant Wheat Starch

1 tsp. oat fiber (do not substitute high-carb oat bran or oat flour!)

Optional:  Dash ground cinnamon

WET INGREDIENTS:

1 T. melted butter

1 large egg, beaten

2 T. crushed pineapple juice pack

1 T. pineapple or almond sugar-free syrup

LOWER-CARB VARIATION:  Substitute 1/2 tsp. pineapple extract for the crushed pineapple

DIRECTIONS:  In a 5-6″ round or oval dish, melt the butter in your microwave.  Add the sugar-free syrup (to cool down the butter).  Add the egg and beat all together.  Add in the dry ingredients and stir well with a fork.  Add in your choice of flavorings below by stirring to blend or dropping fruit bits in by hand evenly.  Microwave on HI for about 1 minute 30-40 seconds.  This batter rises as it bakes and then slightly falls when removed from microwave…..that is normal.  It is done when dry to touch in center.  If not dry to touch, cook 5-10 seconds longer, as ovens can vary.  Remove and slightly cool. Cut in half with a knife and spoon half onto two individual plates or bowls to serve with a spoon to eat.

NUTRITIONAL INFO:  Makes 1 cake that is two servings.  Bake in two separate ramekins if you prefer.  Numbers do not include photo garnish (whipped cream and additional teaspoon pineapple).

Each half of the plain cake contains:

With Real Pineapple:  200 cals, 14.25g fat, 16.05g carbs, 8.45g fiber, 8.6g NET CARBS, 6.05g protein, 136mg sodium

With Pineapple Extract: 181 cals, 14.25g fat, 11.6g carbs, 8.2g fiber, 3.4g NET CARBS, 5.8g protein, 134mg sodium

%d bloggers like this: