Berry Bites

Strawberry Breakfast Bites

      

These tasty 2-bite morsels are a slight variation of my Strawberry Egg Puffs recipe.  Make a batch of these for your honey for Valentine’s Day!  If you don’t have the Nordicware pan I used, you can use any mini-muffin pan you have.  These were a cinch to make and so good my husband just couldn’t stop.  They are delightful with morning coffee.  Sprinkle with powdered sweetener and serve them as a dessert with afternoon tea.   These are suitable once you get to the berries rung of the Atkins Phase 2 OWL ladder. They are also OK for Keto diets.  Primal and Paleo followers will want to use only almond flour or coconut flour and change the sweetener, but are do-able I think.

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

NOTE: If you are gluten free, use all gluten-free mix, as my Einkorn mix is not gluten free.

INGREDIENTS:

4 large eggs, beaten

¼ c. Jennifer Eloff’s Gluten-Free Bake Mix

¼ c. my Einkorn Bake Mix (or more Jennifer’s mix for gluten-free)

1 c. frozen strawberries, drained and chopped (or other berries if you like)

2 T. erythritol

2 T. Splenda, granulated

1/4 tsp. vanilla extract

1 T. + 1 tsp. coconut oil

DIRECTIONS:  Preheat oven to 350º. Melt coconut oil in your mini muffin baking pan and brush 24 slots well with oil.

Beat the eggs in a small mixing bowl.  Add the bake mix.  You can use any low-carb bake mix you prefer.  Add sweeteners, vanilla and chopped berries.  Fold all together until smooth.   Using a 2 T. measuring cup, spoon batter into mini pan slots.  They will be nearly full to the brim.  Don’t worry, Mine didn’t overflow in the pans, although they do temporarily rise above the top like a souffle…..and then fall a bit when done and cooled.

Pop into oven and bake for 16-18 minutes or until risen and firm in the center.  Remove, cool a couple minutes and with knife tip, lift them out and serve while warm.

NUTRITIONAL INFO:  Makes 24 Berry Bites or “mini muffins”, each contains:

32.3 calories, 2.4 g  fat, 1.55 g  carbs, .37 g  fiber, 1.18 g  NET CARBS, 1.67 g protein, 16 mg sodium

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Iranian Mint-Cucumber Salad

Iranian Cucumber Salad

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

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

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

INGREDIENTS:

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

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

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

VARIATION:    Add 1 T. finely minced onion

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

NUTRITIONAL INFO:    Makes 4 small servings, each contains:

40 calories, 3.15 g fat, 2.25 g carbs, 0.57 g fiber, 1.68 g NET CARBS, 1 g protein, 87 mg sodium

 

Creamy Chipotle-Lime Scampi

Creamy Lime Scampi

We just LOVE this dish that literally goes together in about 15-30 minutes flat!  My kind of recipe!  The addition of cream makes this a slightly different shrimp scampi creation from the norm.  This recipe and other shellfish recipes is the reason I use unsalted butter exclusively.  Since shrimp has a lot of natural sodium in it, I find adding any pushed is over the top in salinity for me.  This recipe is acceptable for all phases of Atkins and other Keto diets.  When you get to Phase 2 “OWL” (Ongoing Weight Loss), 2 T. of a nice dry white wine added to this is divine!

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

INGREDIENTS:

1 lb. shrimp, peeled and cleaned

2-3 cloves minced garlic (I use 3)

½ stick unsalted butter

Juice of 2 limes (about 2-3 T.)

1/4 c. finely chopped parsley

1/8 tsp. smoked chipotle powder (if you can’t get it, use cayenne pepper)

¼ c. heavy cream

Sprinkle of xanthan gum to slightly thicken

2 c. spaghetti squash threads (½ c. per serving)

DIRECTIONS: Cut a medium spaghetti squash in half, remove seeds and put cut side down into shallow dish filled with 1/4″ water.  Microwave on HI for 13 minutes.  Drain and fork out threads and put in serving bowl with tight cover so squash will stay hot while you cook the shrimp topping.  In a non-stick skillet, melt butter.  Add minced garlic and saute until cooked but not burned.  You don’t want a raw garlic taste to dominate the final dish.  Add chipotle powder and shrimp and saute until shrimp curl and are opaque.  Add parsley and lime juice and immediately lower heat to lowest setting.  Add cream and stir well.  Dust lightly with xanthan gum and stir until slightly thickened.  Serve over spaghetti squash threads with a nice green salad!

NUTRITIONAL INFO: Makes 4 servings, each containing: (includes spaghetti squash)

303 calories, 19.2 g  fat, 9.15 g  carbs, 1.38 g  fiber, 7.77 g  NET CARBS, 24.4 g  protein, 194 mg sodium

Chinese Chicken with Peppers & Bokchoy

chinese-chicken-with-peppers-bokchoyThis colorful dinner creation is simply delicious.  It is quite “light” in flavor yet satisfies my desire for Chinese food.  Once you have all the sauce ingredients handy and the veggies cut up, you can be eating this tasty meal in 15 minutes!  We ate it as is since rice isn’t allowed on a low-carb regimen.  This recipe is suitable for all phases of Atkins, Keto diets, Primal-Paleo as well, provided you omit the xanthan gum or use a plan-suitable thickener.

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

INGREDIENTS:

1 large chicken breast, de-boned and skinned (boil skin & bones for broth), cut into small pieces (mine was huge and yielded 10 oz. meat)

3 T. coconut oil

3 oz. yellow or white onion, sliced in wedges

1 medium carrot, peeled and sliced thin

3 oz. red bell pepper, cut into small pieces

2 cups bokchoy, sliced (keep white & green part separate as you will add to wok separately)

½ c. canned mushrooms, drained  (or 1 cup fresh, sliced)

¼ c. green onion tops, chopped ½”

2 cloves garlic, minced

2 tsp. minced ginger root

1 c. chicken broth  (or rich leftover roasted chicken drippings from your freezer.  I save for Chinese fare)

2 T. low-sodium soy sauce

¼-½ tsp.  Sambal Oelek chili paste  (or ½ tsp. Sriracha sauce)

¼ tsp. xanthan gum or your favorite thickener

OPTIONAL:  Sprinkle of sesame seeds for flare.

DIRECTIONS: In a medium bowl, stir the soy sauce, Sambal Oelek, garlic, ginger root and xanthan gum into the chicken broth/drippings.  Set aside while you do the stir-frying.

Heat a wok over high heat a couple minutes.  Add the cold oil and chicken immediately before the oil heats.  The Chinese cook’s saying is “Hot Wok, Cold Fat”.  This method prevents meat from sticking to the pan. Stir-fry until chicken is no longer pink.  Add the yellow onion and carrots.  Continue stir-frying until they just begin to soften a bit but are still quite firm.   Add red pepper and white stem part of the bokchoy next.  Stir fry until they are just slightly softened.  Add mushrooms and green onion next, stirring a few times.    Lower heat to medium-high and add the sauce to the wok.  Add the bokchoy green leafy part and simmer just long enough for it to go limp, or about 2 minutes.  If using, add sesame seeds and stir once. During this simmer stage, the flavors will co-mingle nicely.  Serve at once.

NUTRITIONAL INFO:   Makes 4 large adult servings, each contains:

250 calories, 13.2 g fat, 9.30 g carbs, 2.92 g fiber, 6.38 g NET CARBS, 25 g protein, 712 mg sodium

Lobster Dien Bien

Click to enlarge

This is what I cooked for dinner tonight.  I used to order this dish at a restaurant in Yorktown, Virginia while in high school.  We drove 30 miles just to eat there and this dish was the motivation.  The restaurant, Nick’s Seafood Pavilion, operated by a Greek chef and family.  His wife took it over after Nick died.  Sadly, Nick’s Pavilion no longer exists:  http://www.pbase.com/airlinerphotos/image/21276281.  I still fix Nick’s signature dish often at home, using a recipe my parents developed.  Tonight I made it with 1 large lobster tail (9 oz .) and 12 oz. of frozen crawfish.  Man, was it ever good!  My parents version is real close to what we ate so often at Nick’s restaurant.  I cannot have the rice  that is traditionally in this dish anymore as it is so high in carbs.  The original dish had 1 cup of rice (cooked in lobster or shrimp stock) stirred in just before serving.  Nowadays I serve my portion either over steamed cauliflower “rice” or sometimes atop oven-baked eggplant slices.
I get my lobster tails at Sam’s (frozen) but it works just fine in this dish.  I fix this often with just shrimp or a mixture of shrimp and crawfish, but it is best made with  lobster.  I have even made this with large sea scallops and fresh lump white crab meat (when I lived on the Gulf Coast and could get fresh Blue Crab).  As is true of most seafood dishes, this one really packs in the nutrients and it is suitable for all phases of Atkins and other Keto diets.
Click to enlarge crawfish version

Crawfish version

If you are not following a low-carb diet:  add 2 c. cooked brown or white rice that you have cooked in seafood stock instead of water (2 c. rice: 4 c. stock).  This step is essential for the best flavor profile in the final dish. Add the rice to the seafood mixture, stir gently and serve!  Mmmm…….this is my all-time favorite seafood dish EVER!  (with the rice, of course).

Many more delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella of Food Network fame, also brings to the table a wealth of delicious recipes added to the collection!  You’ll LOVE these recipes!  Order your copy today from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS:

1 lb. lobster meat cut into bite-size pieces (or shrimp, lump crab or any combination)

1 stick unsalted butter

½ c. onion, chopped

1 c. celery, chopped

1 carrot, grated

1 2 oz. jar pimiento, drained

1/3 c. parsley, chopped

¼-½ tsp. cayenne pepper

10 drops Tobasco

½ tsp. ground thyme

Salt to taste at the table, as seafood is often high in sodium

DIRECTIONS: Saute onion, celery and carrot in melted butter until onion and celery are completely tender.  Add parsley and pimiento.  Add seafood and remaining seasonings.  Simmer on low heat for 15 minutes only.  For non-Atkins diners, add some cooked rice.  For Atkins diners, serve with steamed cauli-rice, spaghetti squash, sauteed mushrooms or oven-baked eggplant slices.  (To steam cauli-rice, grate or food process raw cauliflower to fine grains and steam in microwave for 2-3 minutes, stirring every minute).

NUTRITIONAL INFO:   Makes 3 servings, each with:

465.7 calories, 33 g  fat, 9.1 g  carbs, 2.3 g  fiber, 6.8 g  NET CARBS, 32.3 g  protein, 283 g  sodium

Jicama Cajun “Fries”

Jicama Fries

Man, I tried these on a whim and they were FANTASTIC!  And best of all, you don’t have to stand over a skillet of hot grease!  I’ve tried making fries from turnips, eggplant, daikon, rutabaga and all sorts of veggies on my low-carb journey.  But I have to admit, these are really my favorite.  The Seafood Spice blend in the coating takes away the inherent sweet edge jicama has, without dominating the final fries.  So don’t side-step this part of the recipe.  It’s essential for best results.  Other spices and blends could be substituted in if you prefer.  The coating really browned nicely and stayed crispy even as the fries cooled off!  Even my picky hubby gave these a thumbs up, and at first, he wasn’t even going to taste them!  These are Induction friendly, too!

Some may be tempted to just use spicy/BBQ pork rinds and omitting the seasoning blend in the recipe.  Please bear in mind the flavored pork rinds are laden with sugar and sometimes modified food starch as well……not acceptable ingredients for us low-carbers.  Be sure you read the ingredients listed if you don’t believe me.  In fact, you should ALWAYS read ingredients listings, for ALL processed foods.  The net carb count just isn’t the whole picture!

You’ll find many more snack recipes you’ll want to try in Jennifer Eloff’s latest best-selling low carb cookbooks.  Check out a sampling of those recipes on their Facebook page.  She and several other very talented chefs have collaborated to present a collection of mouth-watering dishes you’ll want to try.  You can order them at Amazon or here: http://amongfriends.us/order.php

What a Jicama looks like

For those unfamiliar with what jicama is.

INGREDIENTS:

8 oz. jicama, peeled and cut into fries

2 T. homemade mayo

2 oz. plain pork rinds, crushed

1/2 tsp. my Seafood Cajun Spice Blend

Oil to coat baking pan if not using non-stick sheet pan

DIRECTIONS:  Preheat oven to 450º.  Peel and cut jicama into stick shapes.  Place in bowl and brush well with the homemade mayo.  Make certain you haven’t missed any spots or they won’t get coated at those spots. You want total coverage for the pork rinds to adhere to.  Crush the pork rinds in processor/blender.  Add spice blend to crushed pork rinds in a small bowl and stir well.  Now drop mayo-coated jicama (a few at a time) into the seasoned rinds and shake to coat well.   Alternately, you can use a plastic bag and shake them to coat.  Place fries directly on oiled or non-stick metal baking sheet.  A word of experience, DO NOT BAKE THESE ON SILICONE SHEETS, as they will not brown and crisp up properly on the bottom.  I found this out the hard way.  Bake for 10 minutes until tops are nicely browned.  Turn them and bake about 10 more minutes.  They brown best where they actually touch the metal pan.

NUTRITIONAL INFO: Makes 4 servings each contains:

165 Calories, 11.4 g  fat, 5.50 g  carbs, 2.78 g  fiber, 2.22 NET CARBS, 11.2 g  protein, 276 g  sodium

Baked “Potato”

Baked Potato

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

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

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

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

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

INGREDIENTS:

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

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

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

NUTRITIONAL INFO: Serves 2, each serving contains:

230 calories, 20.5 g  fat, 11.2 g  carbs, 4.4 g  fiber, 6.8 g NET CARBS (not bad for a baked “potato” with , your steak!), 1.7 g  protein, 60.2 mg sodium

Spinach Mayonado (with optional Sausage Meatballs)

Spinach Mayonado (optional meatballs)

Thought I’d post a few of my “staple” veggie recipes today.  This one is essentially a creamed spinach dish, but made with a very different and very special cream foundation.  I decided to not stir it altogether as that does not photograph so prettily.  The flavor of this creamy spinach dish will blow you away.  It’s sinfully rich and ever so good!  So good, in fact, I lick every bit of the sauce off the spoon and food processor bowl.  Seriously good eats.

Of course, you can always stir the sauce right into the spinach in the traditional way in it served. It certainly ends up mixed on my plate while I’m eating it.  🙂  It’s just not too photogenic that way.   To be quite honest, ANY meat, seared chicken breast strips, beef or pork meatballs or smoked sausage would be good alongside (or on top as shown) this extremely nutritious dish.

This recipe is Atkins Induction friendly, as well as being suitable for Keto diets, Primal and Paleo diets as well.

VARIATION:  This makes a great side dish without meat.  In fact, that is the first way I ate it when I created this creamy sauce.

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

INGREDIENTS:

5 oz. lean pork bulk sausage (I use homemade sausage but any low-carb sausage will do)

6 T. my Shawarma Homemade Mayonnaise

1 avocado

16 oz. bag of frozen, chopped spinach

Water to cover spinach

DIRECTIONS:  Place spinach in large saucepan, cover with water and bring to boil and cook per package directions, about 5 minutes.  When done, drain spinach in strainer pressing out excess water as best you can.  Set aside while you make the rest of the dish.

While spinach is boiling, roll sausage into 6 small meatballs and brown in a non-stick skillet over medium-high heat, turning and rolling them frequently to brown all sides.  Cook until fully done (about 10-15 minutes, turn off heat remove and drain meatballs on paper towels.

In a bowl of a food processor (or blender), process the avocado with the 6 T. homemade mayo until fairly smooth.  You can also just mash it well with a fork, as it doesn’t have to be perfectly smooth.  Add a few drops of lemon juice (to prevent darkening) and pulse.

Spoon the spinach into your serving dish, Add the thick, creamy mayonado sauce to the top as shown (or stir into the spinach if you prefer) and top with your cooked meatballs.  ENJOY!

NUTRITIONAL INFO:  Makes 3 servings, each contains:

468 calories, 48 g  fat, 12.03 g  carbs, 8.66 g  fiber, 3.37 g  NET CARBS, 15.2 g  protein, 453 mg sodium

 

Garam Masala – Indian Spice Blend

My husband and I just love Indian food!!  I cook it every other week and sometimes even more often.  There are garam masala blends available for sale ready-made, but like other blends, they can vary widely in flavor from bottle to bottle.  I haven’t found any commercial blends I like and most have been tossed out.

After experimenting with so many garam masala recipes, this is one that we keep coming back to and that has now become my “permanent recipe”.  This mix is well worth adding to your spice rack.  It is a little heavy with cinnamon, but we like that to round out the sharp coriander, which can be too strong in some recipes for this blend.  You won’t be sorry you added this to your arsenal of culinary “secrets”.   I have found it to be good in all curries, on all grilled meats and even on broiled or grilled seafood and Indian vegetable recipes.  It is also nice in a few dessert applications. Nearly 1,000 followers have copied this recipe and none have come back to complain, so I think you’ll like it.  As you get familiar with its flavor profile, you may want to increase one spice or perhaps decrease another to your liking.  That’s what makes cooking fun!

Type “Indian” in the search box to see an array of Indian recipes here on my site to try this spice in sometime. They are all tried-and-true recipes I’ve cooked many times.  Give them a try some time!

This spice mixture, like most herbs and spices, is Induction friendly.  If you like to explore other Garam Masala spice combinations, take a look at this list of other Garam Masalas:

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

INGREDIENTS:

6 T. coriander seeds
3 T. cumin seeds
2 T. black peppercorns
1 T. whole cardamom pods (outer part and seeds inside)
5  small cinnamon sticks broken into small pieces
2  tsp. whole cloves
1  whole grated nutmeg (about 1 tsp)

DIRECTIONS:  In a dry skillet, over low heat, heat the first 6 spices until they become very fragrant. This step is most important, so do not skip it or your results won’t be as good.  When fragrant, turn off heat and remove pan from stove.   Using a spice/coffee grinder (I have a cheap dedicated coffee grinder for spices only), grind all toasted spices to a pretty fine grind, but it doesn’t have to be as fine as salt.  Add grated nutmeg at this point.  When adding this spice to curry recipes, I once again heat the dry skillet and reheat these until they become fragrant and then proceed with whatever recipe I’m making. This is outstanding in all chicken, beef and fish curries.  It’s great on charcoal grilled, buttered  fish and chicken, too!

NUTRITIONAL INFORMATION: Each teaspoon contains:

6  calories, 0.31 g.  fat, 1.1 g.  carbs, 0.6 g.  fiber, 0.23 g.   protein, 0.5 g. NET CARBS

Red Radish Cottage “Fries”

Red Radish Cottage FriesI’ve been making hash browns with onion and bacon grease pretty much all my life.  My Southern roots grow deep.  When I learned (making Chinese stir-fries) that radishes taste totally different when cooked (sweet, not bitter as when they are raw), a light bulb went off.  Daddy’s hash browns!! They’re GREAT for breakfast with your eggs and bacon; GREAT as a potato side at dinner!

You will just be amazed how close to red potatoes red radishes taste like when fried this way.  For me, the key here is the onion and bacon grease.  Just not as good done in olive oil.  🙂  Do try this some time if you haven’t yet.  The carb count is astounding compared to real potatoes!  This recipe 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 cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

INGREDIENTS: 

15 medium radishes, cut in large pieces

2 oz. yellow onion, sliced

2 T. bacon grease

Dash each salt and coarse black pepper

DIRECTIONS:  Heat skillet over medium-high heat.  Add bacon grease.  Toss in the onion and saute until it begins to get soft and brown/caramelize on the edges.  Add radishes, salt and pepper and continue stir-frying until radishes are no longer opaque.  You want them to just begin browning so the skins will stay a pretty reddish color.  🙂

NUTRITIONAL INFO:   Makes 3 servings, each contains:

87 calories, 8.9 g fat, 2.26 g carbs, 0.56 g fiber, 1.70 g NET CARBS, 0.30 g protein, 75 mg sodium

Artichoke Salad

Italian Artichoke Salad

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!  I’m making it to have with our low-carb lasagna tonight.  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)

Eggplant Parmigiana Sandwiches

EggplantSandwich

I’m planning on making these tomorrow night for dinner.  This recipe is deep in my blog archives so I thought I’d re-post it for my readers that love Italian food.  This recipe is inspired by a dish my mother used to make when I was growing up.  Of course, she used bread crumbs and not the pork rinds I used in mine to keep them lower-carb.  Her dish didn’t have meat in it, just the eggplant.  However this recipe takes it to a complete meal!  This is a delightful lunch or dinner entree and is quite filling!  It goes nicely with a tossed green salad.  This dish can also be made with ground lamb if you prefer.  It is suitable for Induction, too.  Despite their name, it takes a fork and knife to eat these “sandwiches”.

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

INGREDIENTS:

½  recipe of my Oven-Fried Eggplant (adding the 1 oz. crushed pork rinds below to coating)   

1 oz. crushed pork rinds

6 oz. ground beef (or lamb)

2 slices provalone cheese

2  1-oz. slices mozzarella cheese (or grated)

½ c. low-carb spaghetti sauce  (I used this:  https://buttoni.wordpress.com/2009/08/13/peggys-spaghetti-sauce/ )

2 fresh basil leaves, chopped (or ¼ tsp. dried)

2 T. Parmesan cheese

VARIATION:  Use ground lamb instead of ground beef for a Greek twist, subbing in feta cheese for the provalone.

DIRECTIONS:  Preheat oven to 450º.  Make ½ recipe my Oven Fried Eggplant per instructions for that recipe, with the one addition of 1 oz. crushed pork rinds to the coating mixture.  This takes about 20 minutes to bake at 450º.  While this is baking, form two nice beef patties from the meat and brown them in a non-stick skillet.  When eggplant is browned nicely, remove from oven (remember, it will be browner on bottom than on top).  Lower oven to 350º.  Place 2 T. spaghetti sauce atop each of two slices (the other two slices will form the second layer of these stacks).      Next place a browned meat patty on them.  Top them with a slice of provalone cheese and ½ T. of the Parmesan.  Sprinkle on half the basil.  Now place another slice of eggplant on top.  Spoon 2 more tablespoons of sauce on top.  Top each with 1 oz. grated or sliced mozzarella.  Top each with half the remaining Parmesan and basil.  I had one small slice of eggplant leftover and laid it on top of the serving simply for photographic impact, but I don’t usually do this.   Sauce and cheese are usually the final layer.  Pop sandwiches back into oven at 350º for about 5-10 minutes to melt cheeses. If the tops slide off, just push them back on top before serving.  🙂  Happens all the time to me.  Cheese is slippery. 🙂

NUTRITIONAL INFO:    Makes two servings, each contains:

502 calories, 31.7 g  fat, 8.1 g  carbs, 3.4 g  fiber, 4.7 g  NET CARBS, 44.4 g  protein, 1144 mg sodium

 

Bacon “Risotto”

Bacon RisottoThis delicious low-carb version of risotto was ready for our lunch in about 30 minutes flat.  Really nice flavor and I could not taste “cauliflower” in this AT ALL.  Next time I think I’ll try it with crumbled Italian sausage, but bacon was all I had to work with today. This recipe is suitable for all phases of Atkins, Keto diets, Primal-Paleo as well.

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

INGREDIENTS:

1 medium 5-6″ head of cauliflower, leaves & stem removed

3 oz. raw bacon, chopped (3 thick or 4 thin slices)

1 c. green onion, chopped

1 tsp. lemon pepper (I use this one: http://www.vgourmet.com/no-salt-lemon-pepper)

1 oz. cream cheese

3/4 c. shredded Parmesan Cheese

VARIATION:   Substitute yellow or white onion for the green.  Other tasty variations:  use crumbled Italian sausage or regular smoked sausage chopped in lieu of the bacon.

DIRECTIONS:  After removing stem from cauliflower, cut up into uniformly small flowerettes, placing them into a food processor bowl.  Pulse until it is fine like rice.  An alternate method is to grate it with a box grater but that can really get messy.  A blender will work but in small batches.  Set the cauliflower “rice” aside for now.

In a large non-stick wok or skillet, fry the bacon until done over high heat.  Add the green onion and stir fry until the onion wilts.  Lower heat to medium and add lemon pepper and stir.  Now spoon in the riced cauliflower.  Stir fry until cauliflower no longer smells raw (3-4 minutes) stirring often.  If it is browning, your heat is too high.  When it appears to be fully cooked but before it is cooked to mush, dot with the cream cheese and sprinkle the Parmesan evenly over the top of the mixture.  Stir to melt and uniformly blend both cheeses throughout the dish.  Serve at once with your favorite green salad.

NUTRITIONAL INFO:    Makes 5 servings, each contains:

194 calories, 14 g fat, 8.44 g carbs, 3.40 g fiber, 5.04 g NET CARBS, 10.8 g protein, 426 mg sodium

 

Jack Snacks

Browned 12 minutes

Baked 12 minutes (crisper)

Starting a low-carb diet?  Bet you’re wondering what YOU can snack on when the rest of the family is enjoying verboten foods.  Well this recipe, if you can call it a recipe, is one solution.  It has been THE most popular recipe on my blog and has spun off lots of copy-cat recipes ever since.  Ever so simple and truly delicious!  This recipe is  suitable for Atkins Induction Phase, Keto diets and even Primal Blueprint followers that eat occasional cheese.  Takes just minutes to make and bake!  This recipe has now garnered well over 30,000,000 fans on Facebook now, blowing my Lebanese Baked Chicken (my former #1 recipe) right out of the water. 🙂

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

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

INGREDIENTS:

1 cup shredded Monterrey Jack cheese

1 medium fresh jalapeno, sliced real thin

DIRECTIONS:  Preheat oven to 350º.  Place a sheet of parchment paper on a metal cookie sheet.  DO NOT use a silicone/silpat sheet, waxed paper or foil (unless it’s the special non-stick foil) to bake these or they will not cook properly.  Using a tablespoon, scoop up 1 T. of cheese and make a small pile on the parchment.  Press it slightly flat.  Repeat 15 more times. Place a slice of jalapeno on top of each pile.  Pop into 350º oven for about 10-12 minutes.  These are somewhat chewy if under browned. Brown more for crisper result.  For best results, allow them to completely cool and fully firm up before removing from pan with a spatula.

NUTRITIONAL INFO:   Makes 16, each contains:

25.5 calories, 2.13 g  fat, 0.10 g  carbs, 0.02 g  fiber, 0.08 g  NET CARBS, 1.6 g  protein, 60 mg sodium

Lobster Tails with Butter

Click to enlarge

One of life’s culinary pleasures for me is lobster.  Only thing that comes close is a cooked-to-perfection char-broiled ribeye steak.  We try to do a really special dinner on New Year’s Eve because it is also my birthday, so this is what we had tonight.  Lobster is soooo good and sooooo simple to make.   I tested a new Parsley-Cilantro salad dressing https://buttoni.wordpress.com/2011/08/09/parsley-cilantro-salad-dressing/  which really complimented the lobster.  The lobster I get at Sam’s Club every year is usually from the Bahamas.   The tails we bought this year weighed around 9 oz. each and all were tender as they could be.  They are, I find, a little sweeter than cold water lobster from New England, in my opinion.   This recipe is suitable for all phases of Atkins.

Many more delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella of Food Network fame, also brings to the table a wealth of delicious recipes added to the collection!  You’ll LOVE these recipes!  Order your copy today from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS: 

1.25 lb. lobster tails (yields about 12 oz. tail meat after removing shell)

½ stick salted butter, melted

DIRECTIONS:    Put about 1½ cups water in a deep boiling pot and bring to a boil. Run two skewers from the base of the tail up the center of the belly, all the way up to the center of the thickest part.  This will keep the tail from curling so tight while cooking.  When the water comes to a rolling boil, insert skewered lobster tail up in the pot.  I usually lean the skewers out the top.  Set a lid on the pot slightly offset to reduce water evaporation, but it really doesn’t have to be 100% closed.     Lower to medium heat and let steam for about 10-13 minutes, depending on their size.  Alternately, you can use more water to cover the tails entirely and boil for 10 minutes if large 9 oz tails, or just for 6-7 minutes if they are the small 4.5 oz tails usually purchased at the grocery store.  Remove lobster tails from pot, remove skewers (if steamed) and holding shell with one hand (using tongs or a kitchen towel) cut with kitchen shears straight up the thinner belly shell (top to base of tail). Pull sides of tail shell apart a wee bit and fork out the tail meat (I like to leave the tail fins attached and in tact as shown in the photo above).  Splay the tail fins out when serving lobster meat on plates or platter.  Makes for a pretty presentation with the tail fins attached!   Serve along a nice green salad and perhaps my Rosemary Onion Dinner Rolls:  https://buttoni.wordpress.com/2011/05/31/rosemary-onion-dinner-rolls/

NUTRITIONAL INFO:   Makes 2 servings and each contains (including ¼c. of the butter):

367 calories, 23.9 g  fat, 2.2 g carbs, 0 fiber, 2.2 g NET CARBS, 34.8 g  protein, 1350 mg sodium

 

Turkey Poblano “Chalupas”

Click to enlarge

Trying to think of ways to use up some left-over holiday turkey?  This is what I’m making tonight for us.  I made it a couple years ago and it got TWO thumbs up from my husband as well as myself!  It was amazingly simple and was ready in well under an hour total.  The example pictured has ¼ c. Eden Black Soy beans added, because my husband really wanted beans in his.  And if you’re to the legumes rung of the Atkins OWL carb-reintroduction ladder, GO FOR IT!  This recipe is only Induction friendly if you don’t use any beans in it.  But I tell ya, I didn’t mind not having them in mine at all.

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

INGREDIENTS:

2 large poblano peppers, seeded (6-6½” long, 3.5 oz. each after stemming)

1 T. olive oil

8 oz. cooked, turkey breast meat

2 oz. onion, chopped or slivered

4 slices American cheese

4 oz. Cheddar cheese, grated

¼ tsp. ground cumin

½ tsp. chili powder

¼ c. cilantro, chopped

OPTIONAL:  Soy black beans, drained and mashed (3-4 T. per pepper half)

DIRECTIONS:  Preheat oven to 350º.  Cut up turkey meat and set aside.  Cut peppers in half lengthwise, removing any ribs with their seeds.  Over med-high heat, in non-stick skillet heat the olive oil and sear the pepper halves on both sides, pressing them down with a spatula.  This takes any “hotness” out of them.  If you prefer, you can roast them in the oven, but these days, in Texas triple digit heat, I don’t like to keep the oven on that long.  Remove peppers to a large oiled baking pan cut side up and set aside for now.  In the same skillet you seared the peppers in, add the onion and saute until nearly tender.  Add turkey meat, cumin, chili powder and cilantro.  Saute 1-2 more minutes, stirring several times.  Lower heat and lay the 4 slices of American cheese on top and stir in into the turkey until it melts and turn off heat.    If using the soy black beans, spoon ¼ c. evenly onto each pepper half first.  Next, spoon ¼ of the turkey mixture evenly on top.  Sprinkle the tops with the grated cheddar.  Pop into a preheated 350º oven for 15-20 minutes, just long enough to melt the Cheddar cheese.    This was delicious with a small guacamole salad on the side.

NUTRITIONAL INFO:    Makes 4 servings, each contains: (without mashed soy beans)

357 calories, 23.85 g  fat, 6.53 g  carbs, 1.13 g  fiber, 5.4 g  NET CARBS, 28.8 g protein, 651 mg sodium

Smoked Gouda Cauliflower

Smoked gouda Cauliflower

This recipe is so good, I serve it at almost every holiday celebration now.  If you’re agonizing over what sides to serve for Christmas, look no longer.  This one will be a smash hit!  This recipe was inspired by a recipe I saw in Dana Carpender’s 500 Low-Carb Recipes. Most people do not cook cauliflower casseroles with this particular cheese as it doesn’t melt easily (why it is mixed into the dish here rather than being spread on top).  But once it DOES eventually melt, it truly transforms the ordinary into  the sublime.  In my opinion, it is the smoked Gouda that truly sets this dish apart from all the other cauliflower casseroles I have ever eaten.  I served it to my brother, who was once an executive chef at Top of the Mark in San Francisco and he RAVED about it!  It’s Atkins Induction friendly, too!

This recipe also appears in Volume 1 of Low Carbing Among Friends (click for more) by best-selling author Jennifer Eloff and other talented chefs.  There are 5 volumes already released and two more due out soon!  More info on their Facebook page here:    You can order Vol. 1 or the entire set from here or at Amazon.com.  These cookbooks are filled with easy, gluten-free, tasty low-carb creations by a group of very talented cooks. GET YOURS TODAY!

INGREDIENTS:

1 medium large head cauliflower

6 oz. cream cheese, softened

4 oz. Smoked Gouda cheese, grated

¼ tsp. coarse black pepper

Dash salt

Optional:  chopped chives or green onion to garnish the top and enhance flavor.

DIRECTIONS: Cut up cauliflower into manageable pieces and boil or steam until tender.  Drain off any water and mash the chunks up slightly with a fork (do not puree, however).   Stir in softened cream cheese until it is melted and blended well.  Grease glass casserole dish and spoon half the cauliflower mixture in.  Sprinkle with half the grated smoked Gouda.  Spoon remaining cauliflower into dish and top with rest of Gouda cheese.   Sprinkle with just a dash of salt, as the cheese has a lot of sodium.  If you are sodium sensitive, I wouldn’t add ANY salt.   Sometimes I add some chopped chives or green onion to the top, but this is not in the nutritional info below.  Bake at 350º for 20-30 minutes or until bubbly.

NUTRITIONAL INFO: Serves 6, each serving contains:  (you may get up to 8 servings and that will lower the net carbs even more)

190.3 calories, 15.22 g  fat, 6.17 g  carbs, 2.4 g fiber, 3.77 g  NET CARBS, 8.77 g  protein, 312 mg  sodium

Triple Pork Rolls

triple-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 unless you omit the cheese.

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.

INGREDIENTS:

2 pork chops, de-boned (or 4 oz. boneless pork loin)

8 oz. ground pork

2 oz. Smoked Gouda cheese

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 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

Meatballs on Zucchini Ribbons

Meatballs on Zucchini Ribbons

I made this tasty dish tonight as meatballs, but you could just as easily make it up as mini patties if that’s easier.  This goes together fast and your family will LOVE it, as we did.  My husband said “You can fix this again any time!”  If you’re not a mushroom fan, leave them out of the sauce.  But we thought the mushrooms and parsley just “made” this dish.  This recipe is suitable for all phases of Atkins, Keto diets, and Primal diners.  Paleo folks will want to use coconut milk instead of cream and water volume.

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

INGREDIENTS:

1 lb.   80%-90% lean grass-fed ground beef

1 large egg

1 small jar pimiento (about 2 T.), with its juice

2 oz. onion, cut into chunks

8 oz. fresh mushrooms, sliced

1 c. parsley, coarsely chopped

1/8-¼ tsp. black pepper (I like a lot)

1/8 tsp. sea salt

1 c. tap water (or use 2 c. coconut milk and no cream shown below)

1 c. heavy cream

1/8 tsp. xanthan gum or your preferred thickener

5 cups zucchini noodles/ribbons  (about four 6-oz. raw squash)

VARIATIONS:  Use ground lamb or pork instead of beef.  Use 4 slices lightly browned bacon or chopped green onions instead of mushrooms in the sauce. 

DIRECTIONS:  Place the first 4 ingredients into a food processor and process to chop/blend all smoothly.  Remove lid and form mixture into 8 equal meatballs (about 1 3/4″ in diameter).  Brown meatballs over medium-high heat in a non-stick skillet.  If using 90% lean beef, lightly oil the pan first.  They will not be fully done in the center when browned.  Add the water to the pan and slightly lower heat.  Using a spatula, de-glaze the brown bits form the bottom of the pan to make a light brown liquid.  Add the cream, mushrooms and parsley.  Add salt and pepper.  Simmer on lowest heat for about 10-15 minutes to let flavors mellow and meat to finish cooking done.

While the meat and sauce simmers, cut your zucchini into noodles or ribbons and saute in 2 T. olive oil until just gets limp.  Slightly thicken by dusting xanthan gum over sauce surface and stir well as it thickens up.    Serve 1 cup zoodles on each of 4 plates, place 2 meatballs on top of each and spoon ½ c. sauce over each serving.  this is not intended to be a real saucy dish, but you can certainly double the sauce ingredients if you wish,  re-calculating nutritional info if you do.  Serve at once.

NUTRITIONAL INFO:  Makes four 2-meatball servings, each contains:

552 calories, 46.4 g fat, 13.4 g carbs, 3.87 g fiber, 9.53 g NET CARBS, 26.3 g protein, 223 mg sodium

 

Montreal-Chipotle Pulled Pork

Montreal-Chipotle Pulled Pork

I wanted to cook a large pork roast this week for a few meals and leftovers for snacks.   My grocery store had fresh pork picnic on sale for $.97 per# this week so I bought a 9# bone-in picnic shoulder roast.  We didn’t feel like firing up the grill for this, so I just baked it low and slow in my regular oven.  Wanted it falling off the bone tender and that’s what I got!  I saved all the wonderful baking juices and froze them for future soup making and dog bowl gravy.  Didn’t want the entire piece done as seasoned pulled pork, so I baked it just with salt, pepper and a little Homemade Montreal Seasoning on the surfaces.  Man, did this roast come out delicious!!  One of the best pork roasts I’ve ever done with the sauce on it.  Then I decided to put tonight’s dinner’s worth on the table as a seasoned pulled pork and went about making my sauce.  Mmmm.  Delicious indeed!  Next time we’ll perhaps do it on the grill, for that added flavor layer.  This recipe is suitable for all phases of Atkins, Keto diets, Primal and Paleo (provided you use ghee for the butter).

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

INGREDIENTS:

1 pork roast (I used a 9# bone-in picnic shoulder roast, but a Boston butt, shank, or loin will do)

Sea Salt and black pepper

1 tsp. my Homemade Montreal Steak Seasoning

SAUCE:  6 T. melted butter, 1 tsp. red wine vinegar, 2 tsp. Homemade Montreal Steak Spice Blend, ½-1 tsp. Tobasco Chipotle Sauce® and 1/4 tsp. liquid smoke (any brand, but I use “Amish Meadow”.   Sorry, don’t remember where I ordered it from).

DIRECTIONS:  Preheat oven to 325º.  Place pork roast skin/fatty-side up in a 9×13 baking pan.  Coat all surfaces with Black pepper, 1 tsp. Montreal Spice Blend, and I use Pink Himalayan Sea Salt.  Cover pan tightly with foil.   Pop into 325º oven and bake for 30 minutes to allow it to heat to the center.  Reduce oven to 250º and continue slow baking (for an 8-9# bone-in roast) for about 5 hours. This could be done in a slow-cooker, but I’m not experienced with them, so check for a slow-cooker recipe on-line for guidelines for a 9# roast for setting and time.

Make the sauce in a small sauce pan over low heat, simmering the ingredients for 2-3 minutes only.  Remove from heat.

At the 5 hour mark, open oven, remove meat from oven and take foil off pan.  Slice off any thick skin and the fat layer from the top of the meat (it should almost slide right off effortlessly if meat is done properly to 160-170º internal temperature).  I freeze this for other uses and seasoning. My dog sometimes gets a bit on her dinner.  It’s very good for a dog’s coat and skin and highly digestible for dogs.

Increase oven heat to 350º and return pan uncovered to the oven.  Allow meat surfaces to slightly brown for about 30 minutes.  Remove meat from oven and cool slightly.  Shred off the meat with a fork or tongs, pulling off as much meat onto your serving platter as you think your family will consume.  Using a brush, baste the meat with the warm Montreal-Chipotle butter sauce, coating it well.  Serve at once with your favorite sides or a salad.

NUTRITIONAL INFO:   Each 3 oz. portion of meat contains:

350 calories, 28.1 g fat, 0.90 g carbs, 0.30 g fiber, 0.60 g NET CARBS, 23 g protein, 87 mg sodium

Lobster Dien Bien

Click to enlarge

I lived in Hampton, Virginia while in high school & my family often drove to Yorktown 30 miles away to eat at a wonderful restaurant called Nick’s Seafood Pavilion, operated by a Greek chef.  Sadly, it no longer exists:  http://www.pbase.com/airlinerphotos/image/21276281.  I often think fondly of one of their signature dishes, Lobster Dien Bien.  My parents managed to concoct their own version of the dish over time.  My version is similar, but I cannot have the rice anymore that is traditionally in it as   I follow a low-carb diet regimen now.  The original dish had 1 cup of rice (cooked in lobster stock) stirred in just before serving.  This dish, in some regards, is similar to Spanish paella if served with the original rice included.  Nowadays I serve my portion either over steamed cauliflower “rice” or sometimes atop oven-baked eggplant slices.
Sadly I can’t get very good lobster in Central Texas, so I fix this more often now with shrimp or crawfish.  Good in their own right, but it is best made with  lobster.  I have even made this with large sea scallops and fresh lump white crab meat (when I lived on the Gulf Coast).  As is true of most seafood dishes, this one really packs in the nutrients!  This dish is suitable for Atkins Induction and all Keto diets.
Click to enlarge crawfish version

Crawfish version

If you are not following a low-carb diet:  Add 2 c. cooked white rice stirred in.  If using the rice addition, it is essential that you cook it in seafood stock.  Use 1 c. raw rice, rinsed well in a sieve/sifter with cold water to remove surface starch.  Then bring the rice to a boil in 2 c. lobster or shrimp stock., Lower heat to lowest setting, cover pot with a paper towel followed by a tight fitting lid and steam the rice until done (about 18-20 minutes).  Add the rice to the seafood mixture, stir gently and serve!  Mmmm…….this is my all-time favorite seafood dish EVER!  (with the rice, of course).

Many more delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella of Food Network fame, also brings to the table a wealth of delicious recipes added to the collection!  You’ll LOVE these recipes!  Order your copy today from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS:

1 lb. lobster meat cut into bite-size pieces (or peeled, deveined shrimp)

1 stick unsalted butter

½ c. onion, chopped

1 c. celery, chopped

1 carrot, grated

1 2 oz. jar pimiento, drained

1/3 c. parsley, chopped

¼-½ tsp. cayenne pepper

10 drops Tobasco

½ tsp. ground thyme

DIRECTIONS: Saute onion, celery and carrot in melted butter until onion and celery are completely tender.  Add parsley and pimiento.  Add seafood and remaining seasonings.  Simmer on low heat for 15 minutes only.  For non-Atkins diners, add some cooked rice.  For Atkins diners, serve with steamed cauli-rice, spaghetti squash, sauteed mushrooms or oven-baked eggplant slices.  (To steam cauli-rice, grate or food process raw cauliflower to fine grains and steam in microwave for 2-3 minutes, stirring every minute).

NUTRITIONAL INFO:   Makes 3 servings, each with:

465.7 calories, 33 g  fat, 9.1 g  carbs, 2.3 g  fiber, 6.8 g  NET CARBS, 32.3 g  protein, 283 g  sodium

Roaster Oven Turkey

Roasted Turkey (done in a roaster oven)

I’m fond of turkey roasted in my roaster oven as they always come out so moist done that way.   This year I’m actually doing a duck for Thanksgiving rather than turkey, so it will be interesting to see if those come out nicely roasted this way.  If you don’t own a roaster oven, they are really getting cheap and around Christmas, can be had for around $25-$29.  They are excellent for extra oven space when you entertain or during holiday gatherings and your oven is full to the brim.  They bake cakes, muffins, cookies, and meats just beautifully!

Turkey is suitable for Atkins, Keto, Primal and Paleo diets alike.

INGREDIENTS:

1  12-13 lb. turkey, thawed (follow chart on wrapper for a larger bird)

4 T. melted butter

Dash each of salt and black pepper

4 small pieces of foil

DIRECTIONS:   Preheat oven to 325º.  Open turkey wrapper and remove bird to a clean sink.  Remove the leg binding gadget.  Remove giblets and set aside for making your gravy.  I only use the neck meat for gravy and my dog usually gets the liver, heart and gizzard in her dinners over a week or so.   I like to eat them; I just don’t like them in my gravy much.

I like to rinse out the inside of the bird.  Pat the exterior dry with paper towels.  Melt the butter in a small saucepan or in the microwave.  Place turkey, breast side up in a pan large enough to hold it.  Baste with the butter all over on the outside and inside with a basting brush, using half the butter.  Sprinkle bird inside and out with salt and pepper.  I cook my dressing outside the bird as I like it to brown.  You can add some chunks of celery, onion and parsley if you like to the cavity, but I do not.  Your call there, but be sure to add those carbs below if you do. Cover wing tips and leg knuckles with foil so they will not burn.

Place pan with bird into the roaster oven, cover with lid and cook, for 1½ hours.  Open oven and baste with remaining butter.  Recover and cook for 1 hour and check for doneness with a meat thermometer in the thickest part of the breast and around the thing-leg joint (slowest area to get done).  You want the thermometer to read 170º.  Cook for another 30 minutes or so, checking with thermometer every 10-15 minutes now so as to not over cook.  Remove when it has reached 170º internal temperature. Set on cutting board for 15-20 minutes before attempting to carve to avoid tearing up the meat and all the juices running out.  You want those juices to STAY in the meat.  This turkey should be extremely moist.  Roaster ovens do an incredibly good job at moist heat roasting.

NUTRITIONAL INFO:   I can’t know what pieces or amount you will eat, so I’ll provide some numbers for both white meat and dark meat.

4 oz. dark meat contains:  250 calories, 13 g  fat, 0 carbs, 0 fiber, o net carbs, 31 g  protein and 269 mg sodium

4 oz. white meat, skin eaten contains:  222 calories, 9.4 g  fat, 0 carbs, 0 fiber, 0 net carbs, 32.3 g   protein and 255 mg sodium

Cheesy Green Beans

Click to enlarge

              Cheesy Green Beans

I threw together a green bean dish that came out pretty tasty you are going to want to try.  I put some mushrooms in this dish when I made it, but feel they get lost in the other flavors and don’t do that anymore.  This easy dish is Induction-friendly, too.  You should use 1 c. total cheese, but you can use whatever cheeses you like in this.  I even threw in some sliced fresh mushrooms to the veggies sauteing in the pan when I made the batch for this pic.  They were wasted, however, as I couldn’t even taste them in the final dish. Throw in some cooked ground beef or cooked chicken and it becomes a COMPLETE MEAL! 🙂

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

VARIATIONS:  Add some diced, leftover chicken meat or 1 lb. browned ground beef for a complete meal.

INGREDIENTS:

2 can green beans, drained (or 3 c. cooked fresh or frozen)

4 T. butter, melted

4 oz. onion, chopped

4 oz. red bell pepper, chopped

½ c. sour cream

¼ c. heavy cream

Dash each salt, black pepper, garlic powder

¾ c. Cheddar cheese, grated

¼ c. Deluxe American cheese, grated

DIRECTIONS:  Melt butter in non-stick skillet.  Add chopped onion and red pepper and saute until tender.  Turn off heat.  Stir cream into sour cream in a small bowl and add to skillet.  Add beans and seasonings and toss together gently with a spoon.  Top with cheese(s) and bake at 350º for 20 minutes.

NUTRITIONAL INFO:  Makes 6 servings, each contains:

161 calories, 14 g  fat, 6.8 g carbs, 1.87 g fiber, 4.93 g  NET CARBS, 3.57 g  protein, 240 mg sodium

Smokey Gouda Brussels Sprouts

Click to enlarge

I created this tasty veggie dish for people like me, quite frankly, who are NOT very fond of this vegetable.  It will make a lovely addition to your holiday table.  I love smoked Gouda cheese and this rendition of this nutritious vegetable even I like!  I just don’t say that very often about Brussels sprouts.  We both thoroughly enjoyed this and make it often now.  This veggie dish is suitable for all phases of Atkins, Keto diets and Primal Blueprint as well.

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

INGREDIENTS:

14 oz. frozen Brussels sprouts

4 slices coarsely chopped bacon

2 oz. yellow onion, chopped

4 oz. smoked Gouda cheese, shredded/grated

DIRECTIONS:  Boil Brussels sprouts for 3 minutes.  Cut them in halves or smaller if you prefer.  In skillet, brown bacon.  Add chopped onion and saute together until onion caramelized.  Toss in the Brussels sprouts and stir, cooking for just a few minutes.  Transfer to baking dish if you prefer.  Top with grated cheese and bake at 350º for 15-20 minutes.  I’ve also done this dish without the bacon:

NUTRITIONAL INFO:   Serves 4, each serving contains:

322 calories,  13.2 g  fat, 9.68 g  carbs. 3.9 g  fiber, 5.78 NET CARBS, 25.38 g  protein, 508 mg sodium

Pumpkin Pie Filling

Pumpkin Pie Filling

           Pumpkin Pie Filling

This is my favorite traditional pumpkin pie recipe!  My recipe is very light and fluffy and the cloves doesn’t overtake the entire flavor.  Of course, those still on Induction will need to bake and serve crustless, but those already to the OWL Phase 2 level of Atkins can pour this filling into an uncooked low-carb pie crust of your choice and then bake.  I have only made this pie filling with  fresh baked pumpkin one time and found it so tasteless (though I just don’t know why) I have never used anything but canned pumpkin for this ever since.

INGREDIENTS:

1/2 c. granular Splenda (or equivalent sweetener of your choice)

2 T. erythritol (or pinch stevia extract)

1 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. ground cloves

1/4 tsp. ground ginger

1/8 tsp. salt

1 c. canned pumpkin (NOT pumpkin pie filling!)

1/2 c. heavy cream

3 large eggs, separated per directions below

DIRECTIONS:  Break and beat one whole egg in a medium mixing bowl.  Take out another medium mixing bowl.  Separate the two remaining eggs, putting the yolks into your first bowl with the whole beaten egg.  Put the whites in a clean, dry, separate bowl.

In the bowl with the 1 whole egg and 2 yolks, add all other pie ingredients.  Beat will with a stick blender or hand mixer until smooth, especially if using fresh pumpkin, as it can be lumpy.  Slowly stir in the cream and blend until smooth.

Beat the 2 egg whites to “stiff peak” stage using an electric mixer.  With a rubber spatula, fold the beaten whites into the pumpkin mixture.  When all is incorporated well, pour the mixture into either a buttered baking dish (if making crustless) or into an uncooked, prepared 9″-10″ low-carb pie crust positioned in your pie plate.

IMPORTANT:  If you use an 8″ pie plate, this amount of filling will likely overflow during baking.  If that’s the only size pie plate you have, only pour the crust 3/4 full and put remaining filling into a buttered small dish to bake separately to avoid this problem.

Bake at 350º for 40-45 minutes.  Filling will puff way up during cooking and then fall level when removed from the oven and cooled.  When totally cooled, Serve with a dollop of whipped cream sweetened with the sweetener of your choice.

NUTRITIONAL INFORMATION:   Serves 8, each contains:     (Does NOT include topping or crust)

95.38    calories, 7.53 g.  fat, 4.76 g.  carbs, 1.1 g.   fiber, 3.9 g  NET CARBS, 3.03 g.  protein, 36 mg. sodium

Mashed Cauliflower (Foolproof!)

mashed-cauliflowerI used to have trouble getting my mashed cauliflower “thick” enough to suit me.  Not anymore!  Since I often make these for either Thanksgiving or Christmas dinner, I thought they would make a nice post with Thanksgiving around the corner.  I only recently discovered a way to really firm up this ever-popular dish with low-carbers.  That secret ingredient is glucomannan powder, derived from the konjac tuber.  Although a bit pricey, a bag of this stuff will last you a year (or longer!), as you use such tiny amounts in cakes, cookies and puddings for thickening or texture enhancing of your baked goods.  In this recipe, only ¼-½ tsp. is needed to do the job.  Glucomannan is what they make shirataki noodles from if you do not know this factoid.  I purchase mine at Netrition.com.  It’s pure fiber and will do wonders for your mashed cauli if you have problems with moisture bleeding out of the cauliflower after whipping, resulting in a “soupy” batch.

This recipe is suitable for all phases of Atkins and Keto diets.

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

INGREDIENTS:

1 medium head cauliflower

4 T. butter

2 T. cream cheese

1/8-¼ tsp. sea salt

¼-½ tsp. glucomannan powder

VARIATION:   Add 2-4 T. heavy cream for even richer results

DIRECTIONS:   Stem and cut up cauliflower into flowerettes.  Place in 4-qt. saucepan, cover with water and bring to boil.  Lower heat to medium and cook until very tender when poked with a knife or fork.  Drain off water in a colander or sieve.  After water is drained, using the back of a spoon, press the cauliflower against the wall of the colander or sieve to press out even more water until most appears to be released.  Spoon back into the saucepan.

Add the butter cheese and salt and whip with a hand mixer or stick blender until very smooth.  Add ¼ tsp. of the glucomannan and pulse the blender/mixer a few seconds.  If still a pretty loose mixture add the rest of the gluc powder, whipping once again to incorporate it throughout the mixture.  The mixture will continue to firm up a little more more as it sits on your table.  You don’t want to overdo gluc powder, as it will REALLY get stiff if you put too much!  Any leftovers on this dish are fantastic great reheated with a bit of chopped green onion and cheese on top. 😉

NUTRITIONAL INFO:   Makes 6 servings, each contains: (not including any heavy cream)

109 calories, 11.36 g fat, 5.26 g carbs, 2.45 g fiber, 2.81 g NET CARBS, 2.35 g protein, 96.33 g sodium

“Unstuffed” Zucchini

Unstuffed Zucchini

I love stuffed zucchini boats as they are so good and ever so attractive to serve!  But frankly, I don’t like all the fuss.  So unless I’m serving to company, I usually just make up my usual recipe like a casserole.  Tastes just the same and is so much easier!  The older I get, I look for EASY in my kitchen 🙂  This dish is Induction friendly.  Though it is higher in carbs than many of my recipes, when you see the nutrient percentages below, you’ll see it’s worth the carb price!  This is a very healthy recipe for your family!  🙂

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:

2 slices bacon

3 oz. onion, chopped

14 oz. zucchini, sliced about ¼-½” thick

1 can (14 oz) crushed or diced tomatoes, drained well

12 oz. ground beef (or lamb)

3 oz. green bell pepper, chopped

3 oz. mozzarella cheese, grated

2 T. grated Parmesan cheese

1/3 tsp. dried oregano, crushed

Pinch dried basil (or 1 T. fresh, chopped)

1 lg. clove garlic, minced

DIRECTIONS: Preheat oven to 350º.  Coarsely chop bacon.  Over high heat, brown bacon in a non-stick skillet just until done, but not real crisp.  Add chopped onion and bell pepper and sauté until tender.  Add ground meat, breaking up with spoon as you sauté until meat is no longer pink.  Add tomatoes, zucchini, garlic and spices.  Stir well.   Lower heat to medium, cover and sauté (stirring every few minutes to submerge zucchini below juices) until zucchini is no longer opaque, but not fully cooked.  This will take about 10 minutes and you should have very little juice in the pan at this point.  Place half the mixture into a well-greased casserole dish.  Cover with half the mozzarella and half the Parmesan.  Spoon the rest of the mixture on top.  Now add the rest of the Parmesan and finish off with the rest of the mozzarella.  Bake at 350º for about 30 minutes.  I serve this with a nice green salad.

NUTRITIONAL INFO: Makes 4 servings, each containing:

391 calories, 23 g  fat, 14.8 g  carbs, 3.9 g fiber, 10.9 g NET CARBS, 33 g  protein, 763 mg sodium

 

Cheesy Cabbage and Brussels Sprouts

I’m not a big fan of Brussels Sprouts, although my hubs is.  I just find them to have a bitter, chemical taste.  I can eat kale, broccoli and other strong veggies, but just not sprouts.  It’s about the only green veggie I don’t like too much.  Well, I fixed them a new way tonight and we BOTH loved them and agreed we’d be having them again!  I’ve finally found a way I can eat this veggie willingly.  🙂  This dish was indeed yummy!  The cheese and onion, as well as slicing the sprouts up mellows out the strong taste.  This recipe is suitable for all phases of Atkins, Keto diets and Primal eating plans.

Many other delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella of Food Network fame, also brings to the table a wealth of delicious recipes added to the collection!  You’ll LOVE these recipes!  Order your copy today from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS: 

1 c. green cabbage, sliced or chopped

8-9 cooked Brussels sprouts, sliced thin lengthwise

1/8 tsp. onion powder

1 T. butter

Dash each sea salt and coarse black pepper

3/4 c. shredded Cheddar cheese (or cheese of choice)

VARIATION:  Add 1 T. cream cheese to sauteing veggies until it is melted

DIRECTIONS:  Preheat oven to 350º.  Melt the butter in a skillet over medium heat.  Add cabbage and stir-fry until it gets half limp.  Add sliced, cooked sprouts and onion powder.  Stir fry just 1-2 minutes longer.  Remove from heat and transfer to a baking dish.  Top with cheese and pop into 350º oven for about 15-20 minutes, or until cheese melts.

NUTRITIONAL INFO:  Makes 4 servings, each contains:

123.5 calories, 9 g fat, 5.82 g carbs, 2 g fiber, 3.82 g NET CARBS, 6 g protein, 280 mg sodium

Mom’s Chicken Stew

My mother started making this tasty Chicken Stew when I was a senior in high school.  To this day, it’s the only recipe I use when I stew a chicken.  We love to serve this year round, but it is particularly good on a cold winter evening.  You can thicken the broth if you like with your favorite thickener, but I have made it both ways and like the clear broth just as well as the thickened broth.  You’ll note there are 3 small new potatoes in the photo, as my husband doesn’t low-carb as strictly as I do, but I have NOT calculated those carbs below.  Turnips would be a suitable sub for a low carber to enjoy in this dish, but I didn’t have any on hand the night I whipped this up.  Without any potato, this dish is suitable for all phases of Atkins and Keto diets, but as it it vegetable heavy, it is a little higher in carbs sthan many of my recipes.  Only way to pull the carbs down is to eat less of the vegetables. 😉

Many delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella also brings to the table a wealth of delicious recipes added to the collection!  You’ll LOVE these recipes!  Order your copy today from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS:

6 medium pieces of chicken (I used 3 legs and 3 drumsticks)

3 carrots, peeled, cut in 1″ chunks

3 stalks celery, cut in 2″ pieces

1 large onion, cut into wedges

½ tsp. dried, crushed thyme leaves (or 1 T. fresh, chopped)

½ tsp. sea salt

¼ tsp. coarse black pepper

¼ c. dry white wine (I usually use Chardonay)

Enough tap water to cover chicken pieces in the pot (for a richer result, you can use homemade chicken stock if you have enough in your freezer). 🙂

DIRECTIONS:   Cut chicken into 5 pieces and place in large soup pot.  Add enough water to just cover the meat.  Bring to a boil over high heat, then lower heat and simmer  with lid on the pot until very tender, or about 1 hour.  Add the cut up vegetables on top of the meat at this point and bring back up to a boil.  Stir them under the broth so they are all moist (add a wee bit of water if necessary).  Lower heat a second time and simmer covered for about 20 minutes, or just until carrots are tender in the center when stuck with a sharp knife.   Thicken if desired and serve at once with a lovely green salad.

NUTRITIONAL INFO:  Makes 6 servings of 1 pc. chicken + veggies.  Each serving contains:

182.6 calories, 7.7 g fat, 9.16 g carbs, 2.06 g fiver, 7.1 g NET CARBS, 15.3 g protein, 953 mg sodium

Chicken “Fried” Steak with Cream Gravy

Chicken Fried Steak

I live in Texas and man, I have been missing classic Texas chicken-fried steak with cream gravy!!  Well no more yearning for a long-lost love!  I just created a low-carb CFS that’s pretty dang close to the real deal!  I’ve had such good luck with my mayo-pork rind coating for “fries”, numerous veggies, fish filets and chicken, I thought today “Why not give it a whirl for chicken fried steak”? Well, IT WORKED!

My first thought on how to go about this was that the beef would exude too much moisture during baking, if I just coated it raw, even if I patted it very dry with paper towels.  Didn’t want the pork-rink coating to get “soggy”, so I decided to sear the meat first to seal in those juices before I began the coating process.  That turned out to be a VERY good decision!!  This came out FANTASTIC!  And the gravy was SUPER, even without the usual browning of flour.  The natural caramelized meat juices deglazed from the skillet made a DELICIOUS cream gravy without one bit of flour!

I served this alongside a saute of radishes and onion and steamed broccoli. I got distracted cooking the radishes and almost browned my meat TOO much, at least browner than I usually do chicken fried steak.  But it was STILL GREAT!  Timing can be merciless in the kitchen.  🙂

You can use round steak for this dish if you prefer, but I have always preferred chuck or sirloin for my CFS.  Much better taste in my opinion.  I’m just not very fond of round steak.  This recipe is suitable for all phases of Atkins, Keto diets and Primal-Paleo if you eat pork rinds.

One reader’s comment:

Just made this and it is great! My 3 year old grandson ate it all and never knew that it wasn’t “real” chicken fried steak!

 

You can have many more delightfully tasty dinner menu ideas at your fingertips with your very own set of LOW CARBING AMONG FRIENDS, the best selling cookbooks by Jennifer Eloff, the famous George Stella and several other incredibly talented low-carb cooks.  Click the link above to see a preview of what awaits you in these wonderful cookbooks. You can order the 5-volume set, or individual volumes, regular binding or coil binding at Amazon or here.

INGREDIENTS:

1 lb. trimmed chuck, round or sirloin, sliced ½” thick, pounded to tenderize

1/3 c. homemade mayonnaise (if commercial mayo, may require more)

1 T. coconut oil (or oil of your choice)

2 oz. pork rinds, crushed fine

½ tsp. seasoning of your choice, I use my Seafood Spice Blend

1 c. water

½ c. heavy cream

1/8 tsp. black pepper

DIRECTIONS:  Crush pork rinds fine and stir in spice seasoning.  Place into shallow bowl with a spoon for applying and set aside while you prepare the meat.  Trim meat of all visible fat and gristle along the edges.  If using chuck or sirloin that is very thick, slice it laterally if need be to to create pieces about ½ thick.  Preheat oven to 425º. Cut meat into 4 portions and pound the pieces with a meat cleaver or mallet to tenderize it a bit.  Heat oil in skillet and sear meat on both sides until lightly browned, sprinkling lightly with black pepper as it sears.  DO NOT SKIP THIS STEP AND ATTEMPT TO COAT MEAT RAW DIRECTLY WITH COATING.  TRUST ME ON THIS ONE, YOU WILL NOT BE PLEASED WITH YOUR SOGGY RESULTS!  You don’t want to cook the meat DONE, just sear the surface to seal in the juices.   Remove from heat.

Pour mayo into a saucer and using a brush, holding the HOT meat on one tip with tongs or a fork (I use tiny ice bucket tongs), coat both sides of each piece of meat well with mayo (don’t miss any spots!).  Then move over to the bowl of crushed pork rinds and using a spoon, spoon the rinds over both sides of the meat.  You’ll get decent coverage without any one piece getting excess.  I have found that if you just dip the meat into the rinds, it “grabs” more coating than is necessary, resulting in not having enough rinds to finish the job at hand and you will then have to crush more (been there; done that) and increase calories. 🙂  Place the coated meat directly onto a METAL baking sheet, preferably non-stick.  DO NOT line with silicone sheet or use a glass dish it won’t crisp properly. Pop into preheated 425º oven and bake about 20 minutes or until browned to your liking.

As the meat is cooking, make your cream gravy.  Add 1 c. water to the skillet you seared the meat in and over low heat, over low heat, completely de-glaze all the tasty brown bits off the bottom of the skillet by scraping with a spatula.    Add the cream and simmer over very low heat to reduce and thicken.  This adds both color and flavor to your gravy.  Add a dash of black pepper and salt to taste.  If you prefer a thicker gravy, you can slightly thicken with your preferred thickener, like a light dusting of xanthan gum whisked in.

Serve with gravy dipped over meat.  This goes well with many of your favorite vegetable dishes.  I hope you enjoy this “national” staple of Texas!

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

471.3 calories, 30.8 g  fat, 1.9 g  carbs, .03 g  fiber, 1.87 g  NET CARBS, 45 g  protein, 356 mg sodium

Crab-Pumpkin Bisque

Crab-Pumpkin Bisque

I love seafood and especially a good seafood bisque.  I had a cup of picked crab meat and some fresh-baked pie pumpkin to use up and decided to make them into a crab bisque that came out delicious!  So I thought I’d share it with my readers.  This recipe is suitable not suitable for Induction unless you omit the wine.  It is OK for all other phases of Atkins and Keto diets.  Not suitable for Primal or Paleo as it is dairy heavy.

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.

INGREDIENTS:

3 slices bacon, chopped

1/4 c. onion, chopped

1/4 c. celery, chopped

8 oz. softened cream cheese

1 c. pumpkin (preferably the fresh)

Dash each black pepper and cayenne pepper

½ c. dry white wine (use more seafood or chicken stock if still in Induction)

2 c. seafood stock (or chicken broth)

1 c. water

½ tsp. my Seafood Spice Blend

8 oz. picked white crab meat

DIRECTIONS:  Brown bacon over medium-high heat.  Add onion and celery and saute until tender. Add white wine.  Add cream cheese and stir to blend.  Add the seafood stock and water.  Stir well.  Add pumpkin the spice blend, salt, pepper and cayenne.  Stir and lower heat to low.  Simmer for about 15 minutes.  Stir in crab and simmer 1-2 minutes longer only, or the crab will fall apart.  Serve at once with your favorite low-carb crackers.

NUTRITIONAL INFO:    Makes 6 large servings, each cup contains:

256 calories, 21.2 g fat, 4.86 g carbs, .63 g fiber, 4.23 g NET CARBS, 10.7 g protein, 550 mg sodium (use less cream cheese to lower this number)

 

Individual Rye Bread

click to see enlarged rye version

If you’re looking for a tasty single serving bread recipe, look no more.  This one has great texture, good elasticity, is not crumbly, has no bitter with flax taste, and is quite moist.  I’m just not too fond of any of the flax breads I’ve made to date.  I usually have to FORCE myself to finish a sandwich made with them, as the flax flavor overpowers what’s IN the sandwich.   Not so with THIS bread.  I scarfed down the pictured tuna sandwich pictured above with no problem at all.  Chia is very filling, so this sandwich will “stay with you” longer than many.

MY CHIA GEL RECIPE:  In a small lidded jar mix 1 T. ground chia with 9 T. water.  Screw lid on and shake it up every 3-5 minutes or so until it gels up (about 10 minutes  total).  Any leftover gel will keep in the refrigerator for about a week for making more bread or chia puddings/shakes.

Given the tiny amount of chia seeds in this, 2/9 of 1 T., I wouldn’t think this bread would be a problem for people still on Atkins on Induction.  This is also suitable for Keto, Paleo and Primal diners.  I make this one often and hope you’ll try it soon.  This bread also stands up to sandwich content moisture well!

If  sliced laterally and toasted first, this makes a pretty nice quickie pizza crust for a sausage/mushroom/pepper topped pizza I made, pictured below.  Sliced, buttered and sprinkled with Parmesan and Italian spices, it also makes a quick little piece of garlic toast or bread sticks!  It’s also great right out of the oven and eaten buttered like a dinner roll!  You could even cook it in roll shapes, if you have microwaveable dish with those shapes.  I have some individual silicone cups great for making MW rolls.

OVEN BAKING- For anyone interested, one of my readers reports that this bakes up nicely in a conventional oven if you quadruple the recipe, bake in a greased loaf pan 25-30 minutes at 350º.  I have not tested this method personally.

For more great bread recipes, hop on over to LOW CARBING AMONG FRIENDS Facebook page for a photo preview of their latest, best-selling cookbooks.  Jennifer Eloff, famed Chef George Stella and a number of other talented low-carb cooks have collaborated to bring you a wealth of tasty low-carb and gluten-free recipes.  You can order the entire 5-volume set or individual volumes at Amazon or here.

DISCLAIMER:  I am not paid for this book promotion nor for the inclusion of my recipes in the books.  I do so merely because they are GREAT books (I have all 5!) you will want to ad to your cookbook arsenal.

INGREDIENTS: 

Click to enlarge

Click for pizza photo

1 large egg, beaten

1 tsp. olive oil

½ T. chia gel (mixed by the recipe above in blue 1:9)

1 T. stale brewed coffee

2 T. whey protein powder, unflavored, unsweetened

½ tsp. baking powder

¼ c. flax meal (I use half golden flax and half dark flax)

1/4 tsp. caraway seed, whole or crushed

VARIATION:  Onion powder is good in this bread. Add about 1/8 tsp. if you’re of a mind.  🙂

DIRECTIONS:  In a small mixing bowl, beat the egg.  Add oil, chia gel and coffee.  Stir well.    Add remaining ingredients in order listed.  With rubber spatula, scrape batter into a flat microwave dish about the size of a slice of bread. Be sure it is 1″ deep to avoid overflow during baking.  Microwave on HI for 1 minute.  Since microwaves vary (I use a 1200 watt unit), so you might check at 1 minute and then add more time if center is still wet.  Cool and gently tip onto cutting board.  Slice laterally into two thinner slices for two delicious slices of sandwich bread.

NUTRITIONAL INFO:   Makes 1 serving (2 slices).  Entire recipe contains:

304 calories, 22.8 g  fat, 9.19 g  carbs, 7.8 g  fiber, 1.39 g  NET CARBS, 21.5 g  protein, 278 mg sodium

Caribbean Shellfish on Zoodles

Click to enlarge (shown made with crawfish)

This delightful dish was a very pleasant surprise.  DELICIOUS!  And check out the amazing nutritional stats below!  Extremely healthy food, this one is!  It uses my Puerto Rican Sofrito Sauce in yet another wonderful combination of flavors and is served on a bed of zucchini noodles, known as “zoodles” in the low-carb world.  It can be served on regular pasta for your non-low-carb guests.  The dish can also be made with shrimp or lobster.   If you are not still in the Atkins Induction Phase, the addition of 1/4 c. white wine to the seafood mixture would be divine, otherwise use the stock as noted below.  As written, this recipe is suitable for Atkins Induction and most other Ketogenic  diets.  If the cheeses are omitted it would be suitable for Primal and Paleo as well.

Many delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella also brings to the table a wealth of delicious recipes added to the collection!  You’ll LOVE these recipes!  Order your copy today from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS:

4 T. unsalted butter

1 oz. onion, sliced

2 oz. red bell pepper, sliced

½ c. parsley, chopped

¼ c. my Sofrito sauce: https://buttoni.wordpress.com/2013/05/21/sofrito/

1 T. Parmesan cheese, grated

12 oz. crawfish tails (or shrimp, or lobster chunks or any combination of seafood)

¼ c. homemade seafood stock, chicken stock or white wine (no wine if still in Atkins Induction)

1/4 tsp. salt

Dash each black pepper and cayenne pepper

1  4-oz. can of mushrooms (with their liquid)

4 T. heavy cream

Dash of your preferred thickener (if you feel it is needed, I did.)

¼ c. Monterrey Jack or other cheese (for garnish)

16 oz. zucchini, washed and julienned into long “noodle” threads

DIRECTIONS:  Melt the butter in a skillet.  Add the onion and red bell pepper and saute over high heat until the vegetables are tender.   Lower heat to medium, add the parsley, Sofrito, shellfish and stock or wine.  Add mushrooms, salt and peppers to season.  Turn heat to lowest setting, add the cream and Parmesan cheese.  Let simmer about 5 minutes, stirring several times to uniformly mix the sauce with the shellfish.  this will allow the cream to reduce and thicken the sauce just a bit.  If you want it thicker, use your favorite thickener to reach the desired thickness.  Lower heat to lowest setting while you prepare the zoodles.

Julienne the zucchini into noodle-like strips with either a hand-held julienne peeler (what I use) or if you own one, a spiral slicing machine like a Spirooli.  In a non-stick skillet over medium heat, heat 1 tsp. olive oil.  Saute and stir the zucchini noodles continuously in the heated oil just until they are softened and translucent.  Spoon 1/4 of the sauce over 1/4 of the zoodles for each serving and garnish each serving with 1 T. grated Jack cheese.  I hope you enjoy this dish as much as we did!

NUTRITIONAL INFO:  Makes 4 servings, each contains:

317 calories, 24 g  fat, 7.25 g  carbs, 2.50 g  fiber, 4.75 g  NET CARBS, 20.7 g  protein, 525 mg sodium

Tabouleh-Cucumber Salad

It’s so hot out these days, 99º yesterday afternoon, I wanted a no-cook lunch today.  Made a small batch of my “Hummus” and tossed together a quick Tabouleh-like salad, since I didn’t have quite enough parsley in the fridge to make a proper Tabouleh.  We both ended up liking this almost as much as the real recipe for Tabouleh, but we’re real cuke fans.  This delicious recipe is suitable for all phases of Atkins and other Ketogenic diets.  It is suited to a Primal or Paleo program as well.

Many more delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella also brings to the table a wealth of delicious recipes added to the collection!  You’ll LOVE these recipes!  Order your copy today from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS:

½  large cucumber, peeled, seeded and diced to ½” or smaller

1/3 c. fresh parsley, chopped

½ c. green onion tops, chopped fine

½ clove garlic, minced

Juice of ½ lemon (about 1 T.)

3 T. Extra Virgin Olive Oil (more if you like)

Dash each salt and coarse black pepper

6 cherry tomatoes, halved

DIRECTIONS:  Chop vegetables and place in medium serving dish.  Add all remaining ingredients and toss to coat.  Refrigerate for 30 minutes before serving to allow flavors to co-mingle.  Pairs nicely with hummus and low carb pita bread or other Greek/Mediterranean foods.

NUTRITIONAL INFO:  Makes 2 adult servings, each contains:

213 calories, 20.6 g fat, 7.25 g carbs, 2.15 g fiber, 5.10 g NET CARBS, 0.45 g protein, 91 mg sodium

Calico Cabbage

Calico Sausage

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

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

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

INGREDIENTS:

4 c. cabbage, coarsely chopped

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

2 oz. red bell pepper, diced large

2 oz. green bell pepper, diced large

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

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

Dash coarse black pepper

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

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

231 calories, 15.2 g fat, 8.52 g carbs, 3.07 g fiber, 5.45 g NET CARBS, 18.12 g protein, 784 mg sodium

 

 

Ranch® Buttermilk Salad Dressing (or dip)

Ranch Buttermilk Dressing

          Ranch Buttermilk Dressing

Ranch Dip for Veggie Tray

           Ranch Dip for Veggie Trays

I finally came up with a low-carb version of Ranch® Dressing for my husband, who just loves it on salads.  I think my version tastes better than what is sold in the bottle (which I actually don’t like).  No unhealthy ingredients in mine, either.

I’m not too fond of dill, so I tend to reduce it in most recipes.  But my husband LOVES dill and likes more in recipes, thus the range of dill shown in the Ranch® Powder recipe linked below.  I basically used equal amounts of the herbs I selected except the dill and thyme.  A tablespoon of thyme would have been waaaaay too much!   This dressing is super yummy!  Try it and see if you don’t agree it’s even better than the famous bottled stuff!  As you well know, this also makes an excellent dip for raw vegetable party trays.  All you have to do for the dip is increase the sour cream to make it thicker.  You’ll have to recalculate carbs to add in the extra sour cream.  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.  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 c. homemade mayonnaise

3/4 c. sour cream (add ¼ c. more if using as a veggie dip)

¼ c. buttermilk (only 2 T. if using as a veggie dip)

1 T. my Ranch Dressing Powder Blend

2 tsp. red wine vinegar

1/8 tsp. salt

OPTIONAL:  1/8 tsp. glucomannan powder if you like a thicker dressing

DIRECTIONS:  Measure the first 3 ingredients into a medium bowl.  Whisk well to blend to a smooth mixture.  Add my Ranch Dressing Powder Blend, vinegar and salt and whisk a couple minutes until the herb mixture is thoroughly blended in.  If using the glucomannan thickener, whisk it in last.  Transfer to a saved empty plastic dressing bottle (I always keep and wash them for homemade dressings) if you have one, or a lidded jar.  Close tightly and chill.  Serve on crisp green salads or as a dip for raw veggies.

NUTRITIONAL INFO:   Makes two cups or eight ¼ c. servings, each contains:

251 calories, 26.8 g  fat, 1.81 g carbs, 0.1 g  fiber, 1.71 g  NET CARBS, 1.72 g  protein, 66 mg sodium

 

 

 

Oven-Fried Summer Squash

Click to enlarge

Oven-Fried Summer Squash

This dish is super easy and super good!  No standing over a skillet of hot grease either!  So good, it is  impossible to refrain from having a second serving!  🙂  Summer squash are so plentiful right now, you MUST get some and try this.  You can use zucchini, yellow squash or the lighter Mexican zucchini (calaba), as shown in my photo.  Calaba and zucchini are in the same family of vegetables and very similar in appearance and flavor.  Calaba is usually shorter, lighter-skinned, has less water content, has yellower flesh and is usually much cheaper.  I think it tastes a bit better than the longer, darker-skinned type of Italian zucchini.

This coating works nicely on a variety of sliced vegetables.  I’ve even oven-baked okra, onion rings, and eggplant with this coating!  It’s very tasty on all of them!  It cooked fully inside in the 20 minutes without pre-boiling the squash.  The pork rinds make it crunchy on the outside and will satisfy your desire for crunchy, fried food.  This dish is Atkins Induction friendly.

More delicious low-carb recipes like this 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

DO NOT USE A SILICONE SHEET to bake this squash or it will not brown properly.  Bake them directly on a non-stick or lightly oiled metal pan. 

INGREDIENTS:

16 oz. zucchini, calaba (its cousin) or yellow squash

2 oz. pork rinds, plain, finely crushed

1/3 tsp. my Seafood Spice Blend

6 T. my Homemade Mayonnaise

DIRECTIONS:  Preheat oven to 450º.  Crush rinds and add spice blend on a paper plate or saucer and mix well.  Dip out mayo onto another paper plate or saucer.  Cut stems and bottom tip off squash and cut into ¼” slices lengthwise.  Lay the squash slices on paper towels.  After 15 minutes or so, blot off all water they bleed with dry paper towels. When they are no longer bleeding their water, holding the very tip of each piece with one  hand, with a basting brush in your other hand, baste both sides of the squash slices with a coating of mayo.  Set brush down and  with your now free hand, sprinkle rinds on both sides of the squash and then place on a non-stick sheet pan.  Repeat for each piece.  I’ll tell ya up front, if you just dip these babies down into the rinds (more will stick on) you ARE going to run out of rinds before you’ve coated all the squash.  Been there; done that;  🙂   So trust me on this one…….just sprinkle it onto each side, letting the excess fall back into the plate and you should have enough for the entire batch.  Place each coated piece of squash on a lightly oiled metal pan. Pop into a 450º oven for 20 minutes or until nice and brown.  No need to turn during baking as the bottoms get nicely browned where they touch the pan. ENJOY!

NUTRITIONAL INFO:  Makes 4 servings, each contains:

245.3 calories, 21.3 g  fat, 4.18 g  carbs, 1.25 g  fiber, 2.93 g  NET CARBS, 10.8 g  protein, 250 mg. sodium

Creamed Artichokes and Mushrooms

This creamy artichoke side is a marvelous flavor pairing for seared or grilled pork.  If you love artichokes, you’re going to LOVE this recipe.  My husband doesn’t even particularly like artichokes, yet he really enjoyed this dish with our pork this week.  This recipe is suitable for all phases of Atkins and most Keto diets as well.

We made an interesting discovery with the 3 leftover servings of this tasty dish.  I made a batch of zucchini lasagna later in the week and added the leftovers of this dish in the middle of my lasagna in lieu of ricotta cheese (I didn’t have ricotta on hand) and it was scrumptious!  My husband told me after dinner (he dipped up seconds) he was quite apprehensive of the concoction I described I was putting together 2 nights later with these leftovers but was truly AMAZED at how good this was in lasagna. Love when I  surprise him like that with a food he’s not all that fond of.  🙂

Many delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella also brings to the table a wealth of delicious recipes added to the collection!  You’ll LOVE these recipes!  Order your copy today from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS: 

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

3 oz. cream cheese, softened

1 can sliced mushrooms, drained (or 4 large fresh ones, sliced and sauteed)

1   14-oz. can artichoke hearts in brine, drained

Dash each sea salt and coarse black pepper

DIRECTIONS:  Preheat oven to 350º.  Soften the cream cheese on a paper plate, scrape into a medium mixing bowl and whisk.  Add the low-carb mushroom soup and stir well to blend.  Add the mushrooms, artichoke hearts, salt and pepper.  Stir again.  Pour mixture into a buttered medium casserole dish and bake at 350º for about 30 minutes or until bubbly.  Enjoy with grilled or fried pork chops or a nice steak.

NUTRITONAL INFO:   Makes 6 servings, each serving contains:

144 calories, 11.85 g fat, 6.7 g carbs, 2.65 g fiber, 4.05 g NET CARBS, 3.56 g protein, 352 mg sodium

Lemon-Coconut Fat Bombs!

Click to enlarge my oversized ones)

This recipe was inspired by a Lemon Fat Bomb recipe posted by Widget over on LowCarbFriends forums:  http://www.lowcarbfriends.com/bbs/lowcarb-recipe-help-suggestions/795430-lemon-fat-bomb.html. I subbed in coconut cream for the sour cream; subbed in lemon zest for the extract.  I added coconut, and also increased lemon juice quite a bit, as I wanted them pretty tart!  These have a WONDERFUL punch of lemon and a subtle flavor of coconut.  They are a delightful sweet treat for any low-carber!  My thanks to Widget for this idea!  These will make my regular dessert recipe rotations.  Not acceptable however until the nuts and seeds rung of the Atkins OWL carb ladder.  I had to use a larger than usual mold to make these tonight, so it made 12  logs that were 2½” x 1″.  My smaller candy mold was in the freezer with a chocolate version not yet set.   I will not make these treats that large in future as they are pretty rich.  I will make the smaller squares.  I have therefore worked up the nutritional information for 24 pieces (not the 12 shown above) as that size is an adequate portion of these rich, delicious goodies. I see a lime-coconut version next time…..or cherry, or rum-raisin, or lime, or……………….! 🙂

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

INGREDIENTS:

1 stick (4 oz.) unsalted butter

3/4 c. coconut oil

1 oz. unsweetened, shredded coconut

zest of 2 small lemons

juice of 2 small lemons

4 oz. cream cheese

¼ c. coconut cream (kind with no added sugar)

sweetener of your choice  to taste

DIRECTIONS:   Soften cream cheese however you prefer to do that.  Set aside.  Melt butter and coconut oil in a medium saucepan over medium heat. Add zest and lemon juice and stir.  Add coconut.  Add coconut cream and finally, the soft cream cheese.  Whip all ingredients with a whisk until as smooth as you can get it.  Don’t worry if the cream cheese appears to separate, as that will not be noticed in the final frozen candies.  Slowly add your sweetener tasting as you do so until you get it as sweet as you like such things.  Remember if you use sweeteners with carbs, you must add those to the numbers below.  Using a 2 T. measuring cup or spoon, dip mixture evenly into 24 candy mold slots (if using silicon molds, set them on a metal pan so the liquid will not spill when lifted) or into paper or foil liners designed for making candy.  Transfer to the freezer for 30 or more minutes, seeing that the mold is level in the freezer.    Pop them out when set and ENJOY right from the freezer!  Store the leftover candies in a plastic bag in your freezer until ready to eat.  These are suitable once you have reached Atkins Phase 2 and for most Keto diets.

NUTRITIONAL INFO:   Makes 24 small candies about 1½” x 1½”, each one will have:

122 calories, 13.7 g  fat, 0.91 g  carbs, 0.29 g  fiber, 0.62 g NET CARBS, 0.5 g  protein, 15.3 mg sodium

(For those interested, entire recipe contains 2929 calories, 329 g  fat, 21.8 g  carbs, 6.9 g  fiber, 14.9 g  net carbs, 12 g protein)

Spinach Mayonado (with optional Sausage Meatballs)

Spinach Mayonado (optional meatballs)

This is essentially a creamed spinach dish, but with a very special cream indeed.  I decided to not stir it altogether as that does not photograph so prettily.  The flavor of this creamy spinach dish will blow you away.  It’s sinfully rich and ever so good!  So good, in fact, I lick every bit of the sauce off the spoon and food processor bowl.  Seriously good eats.

Of course, you can always stir the sauce right into the spinach. It certainly ends up mixed on my plate while eating it.  🙂  To be quite honest, ANY meat, seared chicken breast strips, beef or pork meatballs or smoked sausage would be good alongside (or on top as shown) this extremely nutritious dish.

This recipe is Atkins Induction friendly, as well as being suitable for Keto diets, Primal and Paleo followers as well.

VARIATION:  This makes a great side dish without meat.  In fact, that is the first way I ate it when I created this creamy sauce.

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

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

INGREDIENTS:

5 oz. lean pork bulk sausage (I use homemade sausage but any low-carb sausage will do)

6 T. my Shawarma Homemade Mayonnaise

1 avocado

16 oz. bag of frozen, chopped spinach

Water to cover spinach

DIRECTIONS:  Place spinach in large saucepan, cover with water and bring to boil and cook per package directions, about 5 minutes.  When done, drain spinach in strainer pressing out excess water as best you can.  Set aside while you make the rest of the dish.

While spinach is boiling, roll sausage into 6 small meatballs and brown in a non-stick skillet over medium-high heat, turning and rolling them frequently to brown all sides.  Cook until fully done (about 10-15 minutes, turn off heat remove and drain meatballs on paper towels.

In a bowl of a food processor (or blender), process the avocado with the 6 T. homemade mayo until fairly smooth.  You can also just mash it well with a fork, as it doesn’t have to be perfectly smooth.  Add a few drops of lemon juice (to prevent darkening) and pulse.

Spoon the spinach into your serving dish, Add the thick, creamy mayonado sauce to the top as shown (or stir into the spinach if you prefer) and top with your cooked meatballs.  ENJOY!

NUTRITIONAL INFO:  Makes 3 servings, each contains:

468 calories, 48 g  fat, 12.03 g  carbs, 8.66 g  fiber, 3.37 g  NET CARBS, 15.2 g  protein, 453 mg sodium

 

Mexican Squash and Tomatoes

This makes a quick and delicious side dish for any roasted, grilled or fried meat entree you like: beef, pork, chicken, even fish.  It is ready in under 10 minutes and will be a hit with your family, I’m certain. This recipe is suitable for all phases of Atkins, Keto diets Primal and Paleo as well.  Calaba or Mexican Squash tastes just like zucchini, but the flesh is slightly yellower and it has less water in it.  I actually prefer it to traditional zuccini for the latter reason, as well as the fact it is consistently cheaper than its darker green cousin.

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

INGREDIENTS:

10 oz. Mexican Calaba squash, ¼” slice. (two medium 5-6-oz squash)

2 oz. onion, sliced thinly

3 T. olive oil (or your preferred oil)

2 Roma or 3 Campari tomatoes, coarsely chopped or sliced

1/2 tsp. dried oregano leaves (or 1 tsp. fresh)

1 clove garlic, minced

Dash pepper and salt to taste

VARIATION:   Sprinkle on a little fresh grated Parmesan when served. 

DIRECTIONS:  Heat the olive oil in a non-stick skillet or deep wok.   Add the onion and saute until it begins to go limp.  While it sautes, stem and cut the squash lengthwise in half and cut those halves lengthwise again.  Slice the quarters into ¼” slice (click photo to enlarge).  When the onion is softened, add the squash to the skillet.  Saute, stirring constantly until squash is tender but not too soft yet.  Add the tomato slices, oregano, garlic, salt and pepper and saute just until tomato softens.  Squash will likely be plenty tender and done by then.  Serve with your favorite entree.

NUTRITIONAL INFO:    Makes 4 servings, each contains:

114 calories, 10.3 g fat, 5.22 g carbs, 1.52 g fiber, 3.7 g NET CARBS, 1.27 g protein, 92 mg sodium

Cheesy Crawfish Casserole

 

Cheesy Crawfish Casserole

This was a quick and delicious way to put crawfish together for a casserole dinner.  My husband loves casseroles.  You know me……always looking for easy.  It’s cheesy, buttery and full of good veggie nutrition as well.  If your family loves seafood, give this a try!  It’s sure to please.  🙂   You can substitute shrimp or 1 lb. crab meat in this recipe if you prefer, but of course, each has a slightly different taste.  This recipe is suitable for all phases of Atkins.

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

INGREDIENTS: 

½   medium (5-6″ head cauliflower, cooked

1  c.  yellow summer squash, ½” dice (I used a small 5″ squash)

4 T. unsalted butter

1 stalk celery, chopped

2 oz. bell pepper, chopped (I cross sliced mini bell peppers I had on hand)

2 oz. onion, chopped

1 clove garlic, minced

½ c. chopped green onion

¼ c. chopped parsley

½ tsp. my Cajun Seafood Spice Blend

1/8 tsp. cayenne (optional)

12 oz. crawfish tail meat, rinsed well (or cleaned, peeled shrimp)

1 c. shredded Cheddar cheese

1 c. shredded Monterrey Jack Cheese

Topping:  Mix ¼ c. shredded Parmesan with 5 well-crushed pork rinds

VARIATION:  Use 1 lb. cleaned shrimp or 1 lb. cooked crabmeat instead of crawfish

DIRECTIONS:  Break cauliflower into flowerettes and cook by your preferred method until nearly tender.  Drain well, dice coarsely and set aside.  Dice squash and other veggies.  Melt butter in non-stick skillet or wok over high heat.  Preheat oven to 350º.  Saute squash and all other vegetables until nearly tender or about 5 minutes.  Add parsley, spices and crawfish.  Stir in cauliflower.  Reduce heat to medium and saute all for about 5 minutes stirring several times, to allow flavors to meld.  Mix the Cheddar and Jack cheese in a bowl and sprinkle half over the crawfish mixture.  Stir all well.  Now put remaining cheese on top evenly.  Sprinkle with the Parm-pork rind topping and pop into 350º oven for 30 minutes.  I garnished with slices of mini bell peppers.  Pairs nicely with your favorite low-carb dinner roll and a lovely green salad.

NUTRITIONAL INFO:   Makes 6 servings, each contains:

296 calories, 20.7 g fat, 7.16 g carbs, 2.0 g fiber, 5.16 g NET CARBS, 21.1 g protein, 509 mg sodium

Tandoori Cornish Hens

Click to enlarge

I love tandoori chicken so much and there are so many recipes out there for the spice blends for it, I never tire of trying new ones!  This one is my latest experiment.  It was a recipe I found in a magazine a long time ago and finally got around to making it, with a couple of modifications.  If you bake this recipe in your oven, rather than grilling over charcoal, I like to put some sliced onions in the bottom of the pan with some olive oil the last half hour of baking and de-glazed the pan brown bits with some water over stove-top burner on low for a nice sauce.    This can also be done with regular cut-up chicken pieces or just wings (which will cook much faster!).   To be more traditional, if your way of eating allows it, add 2-3 drops of food coloring to the marinate, for the traditional red hue in the picture, but this step is optional.  This is not necessary for the flavor to be spot on, however.

This chicken pairs nicely with Indian Creamed Spinach (Saag Paneer) and my Indian Cauliflower.

For more delicious low-carb recipes, click to visit the LOW CARBING AMONG FRIENDS Facebook page and see a preview of recipes in these cookbooks.  This 5-volume set by international author Jennifer Eloff and a group of other talented low-carb cooks will WOW you!  They are chock full of tasty recipes. All I have tried so far have been delicious!  You can order them individually also, if you prefer.  They are available in regular or coil bound at Amazon or direct.

INGREDIENTS:

2 Cornish hens (about 1¼ lb. each) or 8 cut pieces of chicken

½ tsp. cayenne pepper

1/8 tsp. salt (optional but included in stats below)

Pinch black pepper

1 T. fresh lime juice

½ c. sour cream or plain yogurt

1 large clove minced garlic

1 tsp. minced fresh ginger

¼ medium onion, chopped

½ tsp. cumin seed (or ¼ tsp. ground)

½ tsp. ground turmeric

DIRECTIONS:  Split the Cornish hens into halves or cut up 4 of your desired whole chicken pieces.  You can skin the chicken if you like, but I never do.  I LIKE the skin!  Poke holes randomly in the skin, piercing through into the flesh as well.  Mix salt, pepper and cayenne with lime juice and rub onto the pieces of meat.   Set aside while you do the next step.

In a blender or food processor, puree the yogurt, garlic, ginger, onion,  and remaining spices.  Add optional 2-3 drops red food coloring (if using). Spoon into gallon plastic zip bag and add chicken to the bag.  Zip bag and mix to coat meat pieces by manipulating with your hands.  Refrigerate for 6-8 hours, manipulating occasionally during this period.

Tandoori Chicken, in India, is cooked in a Tandoori clay oven, which I certainly do not have.  However a medium-hot charcoal fire will do nicely.  But if neither is available, preheat your indoor oven to 400º.  Place hen quarters skin up onto grill surface or on a rack in a roasting pan.  Brush or spoon the yogurt marinate evenly over the pieces of meat.  Depending on your charcoal fire, distance from coals to meat, or your oven accuracy, size of birds…….these hens will take about 45 minutes to an hour to get done.  Test the thigh joints for internal temp of 180º on a meat thermometer or until juices are clear and not pink.

NUTRITIONAL INFO: Serves 4, each serving contains:

381 calories, 23.4 g  fat, 9.2 g  carbs, 0.4 g  fiber, 8.8 g  NET CARBS, 31.83 g  protein, 377 mg  sodium

Smoked Gouda Stuffed Beef Roll

This beef roll was scrumptious!  We both gave it a thumbs up!  Very simple to put together, too.  When I make such dishes, I tend to make enough for 2 meals so I used 2# of lean, grass-fed ground beef.   You could vary the meat and use some lamb or pork if desired.  Of course, the flavor will change a bit with meat changes.   This roll was in the oven in about 5 minutes flat and it cooked itself.  I served with steamed cauliflower and green beans.  This recipe is suitable for all phases of Atkins, Keto diets and Primal Blueprint plans.

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

VARIATION:  Use other seasoning of your choosing.  The sky is the limit.  You can also make this a cheesier roll by increasing the cheese, but be sure to add in the nutritional numbers for additional cheese used.

INGREDIENTS:

5 oz (8 slices) sliced bacon

2 lb. lean ground beef (or meat of choice)

½ tsp. my Homemade Montreal Steak Seasoning

4 oz. smoked Gouda cheese (I buy mine at Sam’s Club)

½ c. chopped parsley

DIRECTIONS:  Preheat oven to 350º.  With your hands or a fork, in a large mixing bowl, mix the meat with the Montreal Steak Seasoning (or whatever seasoning blend you prefer).   If your seasoning contains no salt, you may wish to add a little.  My stainless meat roasting pan is 16″ long, but you could probably use a 9″ x 13″ pan for this recipe.  Tear off a piece of parchment paper as long as your baking pan and lay it on your counter.  Lay the slices of bacon side-by-side, touching but not overlapping, on the parchment.  Spread the seasoned beef mixture on top pressing it evenly over the bacon with your fingers (forming a rectangle layer of meat).  Along the long edge, lay the Gouda cheese the entire length of the meat layer.  Mine was in ¼” sticks, but slices can be cut or rolled instead.  Sprinkle the parsley all over the rest of the meat layer.  Picking up the parchment as a lifting/rolling tool, carefully roll the bacon/meat over like one forms a cake roll until it is one long, roll/log.  You want to end with the seam down.  Lift it over to your baking pan (using the parchment to help you), placing the seam down onto the baking pan (leave the parchment there for cooking).  Pop into hot 350º oven for about 45 minutes or until a meat thermometer reads 130-140º and the bacon is browning.  Cut into 8 slices neatly between the bacon slices.

NUTRITIONAL INFO:  Makes 8 servings, each contains:

349 calories, 28 g fat, 1.05 g carbs, 0.18 g fiber, 0.87 g NET CARBS, 25 g protein, 416 mg sodium

Hasselback Chicken Breast in Pesto Cream

Hasselback Chicken Breast in Pesto Cream

This simple-to-put-together dish was delicious beyond words and prep time was about 5 minutes!  I’ll be honest……….I was apprehensive at first, as to whether I would be able to handle it as fresh basil sometimes upsets my stomach.  But the amount here was small enough, that usual effect didn’t occur.  This was so good my husband practically “inhaled” his dinner tonight!   The chicken came out so tender and moist.  It practically cooks itself, so this one’s a keeper for us!  Suitable for all phases of Atkins, Keto diets and Primal followers, this one is sure to please your family.

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

INGREDIENTS:

2 medium chicken breasts (skin on preferred, so it will baste and create pan juices)

3 1/3 slices of Provalone cheese, cut the whole,round slices into 3 strips

2 T. pesto sauce (I used my homemade Pesto Sauce)

5 T. heavy cream (whipping cream)

3 T. additional heavy cream for final sauce

1 Roma tomato, cut crosswise into 6 slices

1/8 tsp. xanthan gum or preferred thickener (optional)

Sprinkle of Italian Seasonings (optional)

DIRECTIONS:  Preheat oven to 350º.  With a sharp knife, make 5 cuts all the way to the bone in your chicken breasts.  Place them in a metal baking pan (I used 8″ square).  Deeply poke a strip of Provalone cheese into each slit in the chicken.  Top each of the chicken breasts with 3 slices of Roma tomato. Set pan aside for a few minutes.  Place the pesto sauce in a small skillet over medium heat.  Add 5 T. heavy cream, stir well to heat the initial sauce.  Spoon this down the center of the chicken breasts, trying to get some into each cheese-stuffed slit.   If using, sprinkle with Italian Seasoning blend.

Pop pan into 350º oven and bake for about 1 hour or until the meat reaches 170º on a meat thermometer.  Remove from oven and with a long spatula, remove them to a serving platter.  Add the remaining 3 T. cream to the pan juices and heat over medium-high heat, mashing any melted cheese bits up as you stir to thicken.  If you want it thicker, dust lightly with xanthan gum or your favorite thickener and allow it to develop/thicken.  Pour sauce into a serving dish or spoon it directly over and around the chicken breasts if you prefer.  ENJOY!  Did I not promise this was easy and delicious?  🙂

NUTRITIONAL INFO:   Makes 2 adult servings, each contains:

800 calories  (skin chicken to lower about 100 cals. ), 57.8 g fat, 4.8 g carbs, 0.95 g fiber, 3.85 g NET CARBS, 64 g protein, 1107 mg sodium  (use half cream and half water to lower)

 

Spaghetti Squash Lasagna

The hubs is out of town today so I tend to eat sandwiches or scrounge around and use up leftovers when he is gone.  Since I had a sandwich for lunch, I decided to use some of the open Classico spaghetti sauce in the fridge with a half pound of ground beef.  I knew I had some frozen spaghetti squash threads int he freezer (be sure to wring them out in a towel after defrosting if using frozen squash) and some ricotta as well.  Bingo!  Sounded sort of like lasagna to me.  I quickly defrosted ½ lb. ground beef in my microwave and browned it.  then I just layered and VOILA!  A delicious lasagna-like dish that would have served two.  I used a 6″ square baking dish for this, but a loaf pan will work as well.  This recipe is suitable for all phases of Atkins, Keto diets and Primal if you indulge in dairy.  IMG_5725

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

INGREDIENTS:

1/3 c. Classico or Lucini prepared spaghetti sauce (use more if you like, but it will be “soupier”)

8 oz. ground beef (browned)

1 c. spaghetti squash threads (cooked and squeezed of all water)

4 oz. shredded Mozzarella cheese (about 1 cup)

3 T. grated Parmesan cheese

½ c. Ricotta cheese

1/8 tsp. dried oregano leaves (or ½ tsp. fresh, chopped)

DIRECTIONS:   Cook spaghetti squash using your preferred method.  I halve it, place face down in 1/2″ water and microwave for 13 minutes.  I then scrape out and discard the seeds and fork out the threads.  Place threads in clean kitchen towel and wring out any water over your sink……especially if using previously frozen squash!).  Set aside 1 cup for this recipe and save the remainder for another use or freeze in baggies.  Preheat oven to 350º.

Brown the ground beef, leaving it in fairly chunky bits.  Spread the meat undrained into a glass loaf pan.  I used a 6″x6″ square baking dish, but a loaf shaped pan or small round baking dish will work.  The meat grease oils your baking dish quite nicely. 🙂  Spread half of the 1 cup spaghetti squash threads on top of the meat.  Sprinkle 1/3 of the Mozzy and 1 T. Parm cheese on next.  Spoon on half the spaghetti sauce, spreading evenly.  Dot with half of the ricotta and spread it out a bit with the back of your spoon.  Lightly sprinkle with oregano.  Next top with  1/3 more of the Mozzy and another tablespoon of the Parm cheese.  Add the remaining sauce and remaining 1/2 cup squash threads evenly on top.  Dot with remaining Ricotta and spread with back of your spoon again.  Sprinkle on the remaining Mozzy and last tablespoon of Parm cheese.    Sprinkle with oregano lightly again.  Pop into 350º oven. Bake 30 minutes or until bubbly.   Allow to cool 5-6 minutes to set up before attempting to dip up.

NUTRITIONAL INFO:   Makes 2 adult servings (double ingredient for a larger pan to serve 4).  Each serving contains:

623 calories, 40 g fat, 12.5 g carbs, 1.85 g fiber, 11.65 g NET CARBS, 54 g protein, 1300 mg sodium  (to lower these figures, cut this into 3 servings. 🙂  )

 

Jicama Cajun “Fries”

Jicama Fries

Man, I tried these on a whim and they were FANTASTIC!  And best of all, you don’t have to stand over a skillet of hot grease!  I’ve tried making fries from turnips, eggplant, daikon, rutabaga and all sorts of veggies on my low-carb journey.  But I have to admit, these are really my favorite.  The Seafood Spice blend in the coating takes away the inherent sweet edge jicama has, without dominating the final fries.  So don’t side-step this part of the recipe.  It’s essential for best results.  Other spices and blends could be substituted in if you prefer.  The coating really browned nicely and stayed crispy even as the fries cooled off!  Even my picky hubby gave these a thumbs up, and at first, he wasn’t even going to taste them!  These are Induction friendly, too!

Some may be tempted to just use spicy/BBQ pork rinds and omitting the seasoning blend in the recipe.  Please bear in mind the flavored pork rinds are laden with sugar and sometimes modified food starch as well……not acceptable ingredients for us low-carbers.  Be sure you read the ingredients listed if you don’t believe me.  In fact, you should ALWAYS read ingredients listings, for ALL processed foods.  The net carb count just isn’t the whole picture!

You’ll find many more snack recipes you’ll want to try in Jennifer Eloff’s latest best-selling low carb cookbooks.  Check out a sampling of those recipes on their Facebook page.  She and several other very talented chefs have collaborated to present a collection of mouth-watering dishes you’ll want to try.  You can order them at Amazon or here: http://amongfriends.us/order.php

What a Jicama looks like

For those unfamiliar with what jicama is.

INGREDIENTS:

8 oz. jicama, peeled and cut into fries

2 T. homemade mayo

2 oz. plain pork rinds, crushed

1/2 tsp. my Seafood Cajun Spice Blend

Oil to coat baking pan if not using non-stick sheet pan

DIRECTIONS:  Preheat oven to 450º.  Peel and cut jicama into stick shapes.  Place in bowl and brush well with the homemade mayo.  Make certain you haven’t missed any spots or they won’t get coated at those spots. You want total coverage for the pork rinds to adhere to.  Crush the pork rinds in processor/blender.  Add spice blend to crushed pork rinds in a small bowl and stir well.  Now drop mayo-coated jicama (a few at a time) into the seasoned rinds and shake to coat well.   Alternately, you can use a plastic bag and shake them to coat.  Place fries directly on oiled or non-stick metal baking sheet.  A word of experience, DO NOT BAKE THESE ON SILICONE SHEETS, as they will not brown and crisp up properly on the bottom.  I found this out the hard way.  Bake for 10 minutes until tops are nicely browned.  Turn them and bake about 10 more minutes.  They brown best where they actually touch the metal pan.

NUTRITIONAL INFO: Makes 4 servings each contains:

165 Calories, 11.4 g  fat, 5.50 g  carbs, 2.78 g  fiber, 2.22 NET CARBS, 11.2 g  protein, 276 g  sodium

Bacon-Onion Heart Quiche

img_5611These are phase 1 of our Valentine’s Day celebration today……..Bacon-Onion Heart Quiches.  They were very tasty and the hubs was quite pleased. 🙂  I’m making him Strawberry Heart Mini Cakes for his dessert tonight  (we’re eating Indian food out for dinner).  These were made in a fun little pan I found somewhere years ago I just had to have.  The slots are only 3/4″ tall, so it makes individual portion cakes (or whatever).  heart-cake-panThese tasty breakfast “hearts” are as easy as pie to make.  You can use any shaped pan molds, silicone molds or regular cupcake pans (or whatever you have available).  There is nothing sacrosanct about the shape here.  This recipe is suitable for all phases of Atkins, Keto diets.  Primal-Paleo will need to use a plan-suitable bread at the bottom.

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

INGREDIENTS:

4 slices bacon, chopped fine

2 oz. onion, chopped fine

1 slice low-carb bread (I had this on-hand focaccia bread)

3 extra-large eggs (or 4 large), beaten

DIRECTIONS:  Preheat oven to 350º.  Using a brush, oil your baking pan slots with a dab of olive oil.  Crumbled the bread evenly into the bottoms of the slots.  Pour the beaten egg mixture into the slots.

In a non-stick skillet, brown the bacon.  When it is done but not quite crisp, add the onion and saute until the bacon is browned and onion is beginning to brown as well.  Sprinkle about 1 T. of the bacon-onion mixture over the tops of each portion.  Pop pan into 350º oven for about 13-15 minutes or until egg is set up in the center when touched with your finger.  Do not over cook lest they dry out.   Lift them out gently with the tip of a knife and serve at once.

NUTRITIONAL INFO:   Makes 5 Heart Quiches, each contains:

146.4 calories, 11.8 g fat, 1.74 g carbs, 0.40 g fiber, 1.34 g NET CARBS, 9.14 g protein, 225 mg sodium

Bacon Wilted Salad

Bacon Wilted Salad

This was the very first salad I was willing to eat for my Mother and to this day, is my favorite.  I do this one often with grilled steaks.  For years  I didn’t like anything with vinegar in/on it! But of course, the rest of the family added a splash of red wine vinegar in varying amounts.   That was their personal preference, but my preference was just the warm bacon grease on this.  This makes a lovely lunch all by itself, with a little extra bacon on it perhaps.  It is suitable for all phases of Atkins and Primal-Paleo as well.  It’s a great way to boost your day’s fat macros, too!!

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

INGREDIENTS:

3 slices thick slice bacon, chopped

2 c. salad greens of your choosing (spinach, lettuce, arugula, radicchio,etc)

6 slices cucumber

Sprinkle of green onion, chopped

3 cherry tomatoes, sliced in half

OPTIONAL:  Splash of vinegar of your choice

DIRECTIONS:  Prepare the plate of salad greens, adding the cucumber slices and tomatoes on top.  Brown the bacon over high heat in a medium skillet.  Do not drain unless there is more than 3 T. grease in the pan.  Pour bacon with 3 T. of hot bacon grease over the greens to wilt them.  Serve at once with a heavy sprinkle of coarse black pepper and some nice grilled steaks.

NUTRITIONAL INFO:  Makes 1 serving which contains:

504 calories, 49 g fat  (use less bacon/grease to reduce fat), 7.6 g carbs, 3.8 g fiber, 3.8 g NET CARBS, 8.2 g protein

Southwest Ham-n-Cheese Squash

Southwest Ham-n-Cheese Squash

Once again, the Queen of Leftovers creates a surprisingly delicious dish with a bit of “this and that” she has been staring at the last few days in the fridge.  One small piece of thick ham steak, half a spaghetti squash and an avocado getting way too ripe on my kitchen counter.  Just sounded like a Mexican meal in the making to me!  This creation sort of reminds me of Ham-Mac-and-Cheese.  But the generous handful of cilantro really takes it to a different flavor level.  For those that don’t like cilantro, just leave it out and sub in a little chili powder.  This dish will be nearly as good without it, I’m sure.

The Mexican Poinsettia stuck onto my guacamole was an afterthought, but I thought it came out very pretty!    I quartered 2 San Marzano tomatoes and 1 thin slice of jalapeno pepper for my flower.  This recipe is suitable for all phases of Atkins and other Ketogenic diets, but is not suitable for Primal-Paleo unless you sub in coconut cream for the cheeses (might also require a little chili powder to kill the coconut taste.).

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

INGREDIENTS:

1/2 of a medium, 7-8″ long spaghetti squash (about 1¾ c. threads)

2 tsp. bacon grease

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

4 oz. chopped ham

¼ c. red bell pepper, chopped

½ c. chopped cilantro

2 oz. American Deluxe or cheddar cheese, shredded

2 oz. Monterrey Jack Cheese (I used 2 slices)

DIRECTIONS:  Preheat oven to 350º.  Place the half squash cut-side down in a dish with ½” water and microwave on HI for 13 minutes.  Fork the threads into a bowl and save the shell to stuff.  While it is cooking, Melt the bacon grease in a skillet and saute the onion until tender.  Add the ham and bell pepper and saute until they are done/tender respectively. Turn off fire and stir in the cilantro.  Add half the ham mixture to the bowl of squash and stir well.  Add the American or cheddar cheese shreds and stir again.  Spoon into the squash shell.  Top with the 2 slices of Jack cheese any way you want to arrange/cut and place it.  Top with the remainder of the ham mixture and pop into the 3350º oven just long enough to melt the Jack cheese, or about 15 minutes.  Remove and scoop half the squash contents onto each plate and serve with guacamole or a green salad.

NUTRITIONAL INFO:    Makes 2 servings, each contains:

399 calories, 26.5 g  fat, 14.45 g  carbs, 2.65 g  fiber, 11.80 g  NET CARBS, 26 g  protein, 1600 mg sodium (soak ham in water for 1 hour before frying to lower sodium)