Feeds:
Posts
Comments

Posts Tagged ‘Induction Recipe’

Peggy's Texas Chili

Since chili has to simmer quite awhile for the flavors to blend, I like to make big batches.  This recipe makes 8 large bowls.  The nutritional info is calculated with the can of Eden black soy beans, making the recipe as written unacceptable for Induction.  If you omit the beans, as many Texans would, this chili recipe is perfectly OK for Atkins Induction!  Although many Texans say “real” Texas chili doesn’t have beans in it, I beg to disagree.  I consider myself Texan (lived here 50 years now with my Texas husband) and I find chili without beans too rich.   I always put one can of these low-carb soy black beans into a big batch of chili to mellow out this heavily spiced Texas concoction.  Furthermore, I’ve never had a die-hard Texan who says “No beans in chili!” back away from my chili, my husband included.  So I do hope you’ll give this one a try.  🙂

I use several different chile peppers in this recipe, but each has a distinctive flavor they bring to the chili, in my opinion.   Of course, you can change the peppers called for if you can’t get some of them, but in doing so, you will definitely change the final flavor of this tasty chili.

Dried Ancho Chiles

Dried Guajillo Chiles

 

 

Serrano Peppers

INGREDIENTS:

3 lb. ground beef

4 oz. onion, chopped

6 cloves garlic, minced

2   4 oz. cans chopped green chiles

1  10 oz. can tomatoes with green chiles (I use Rotel mild)

1  14.5 oz. can diced/crushed tomatoes, no-salt

3 c. water

1 T. chili powder (I use ½ Bolners and ½ Chimayo pictured below right)

½ tsp. ancho chile powder (or ¼ dried ancho pepper, seeded, chopped) 

2 tsp. ground cumin

1  dried Guajillo pepper, seeded and chopped

1 Serrano pepper, seeded and chopped (or Jalapeno pepper)

2 tomatillos, skin removed and chopped

1 c. cilantro, chopped

1 oz. tomato paste

1  14.5 oz. can Eden Black Soy Beans with liquid (optional)

DIRECTIONS: Over medium-high heat, brown meat and onion in large stew pot.  When done, add all remaining ingredients.  After the chili comes to a boil, reduce fire to low, cover tightly and simmer for 1-2 hours (the longer the better, so the tomatoes literally cook apart into the liquid).  Stir often to avoid scorching on the bottom of the pan.

NUTRITIONAL INFO: Makes 8 servings, each contains:  (these numbers include the optional beans)

540 calories, 32 g  fat, 10.6 g carbs, 4.73 g fiber, 5.87 g NET CARBS (less without the beans), 49.5 g protein, 935 mg sodium

Advertisements

Read Full Post »

001

This was our lunch today.  I love this recipe in the summertime!  So easy to throw together for lunch without heating up the kitchen.  To clear out the last of some Tahini I had on hand, I added it to the dressing this time and that is the dressing in the picture.  It was good, but since I don’t usually do this, I have calculated the nutritional info below without the tahini.  Despite the small amount of tahini (sesame seeds, not acceptable until OWL) each serving would get, I think you could enjoy this on Induction without doing irreparable damage to your weight loss program When I have a little leftover cooked chicken or steak, I like to add it to the top of this salad to make it a complete meal.  But this salad is delicious without any meat at all!  :).

INGREDIENTS:

2 T. lime juice

2 T. rice vinegar

2T. + 2 tsp. sesame oil

1 tsp. hot sesame oil

3-4 drops liquid sweetener

3 T. low-sodium soy sauce

1 tsp. minced fresh ginger

6 c. shredded Napa cabbage

1 c. chopped fresh cilantro

1 shredded carrot

½ fresh jalapeno, seeded, sliced in small julienne strips

OPTIONAL:  2 T. peanut butter added to dressing (not calculated in below).  Leftover cooked steak (or chicken as shown above).

DIRECTIONS:  Whisk first 7 ingredients together in a small bowl for the dressing.  Set aside.  Shred/slice napa cabbage and place in large bowl.  Add grated carrot, cilantro and julienned jalapeno.  Toss well and plate servings.  You can alternately so plate directly in layers on each person’s plate if you prefer (what I in the photo above).  If adding any meat, sprinkle in equal amounts on each serving.  Provide dressing in individual small cups for each person to add as they please.

NUTRITIONAL INFO: Makes 4 large servings, each containing approximately:

95 calories, 3.6 g  fat, 2.9 g  protein, 13.5 g  carbs, 5.0 g  fiber, 8.5 g  NET CARBS, 350 mg sodium

Read Full Post »

Shrimp Stuffed Eggplant

This dish is a bit higher in carbs than most of my dishes, but it packs so many nutrients into these little packages, it’s worth every single net carb.  A good bit of your daily veggie requirements in one meal!  Check out the nutrient info below!!  This dish is OK for Atkins Induction Phase, by the way.  You can eat the entire thing, too, filling and shell.  The shell will be so tender by the time it’s done you won’t find that skin offensive at all!   Hope you’ll try this yummy dish soon!

Our latest three volumes of LOW CARBING AMONG FRIENDS cookbooks are calling you.  Volume 8 and Volume 9 are almost exclusively comprised of my recipes!  Included in both editions are a few tasty new creations of my dear friends George Stella and Jennifer Eloff.   Volume 10 is hot off the press with more delectable goodies.  EARLY BIRD SECRET SALE!!  Special pricing and limited-time free shipping so hurry and place your order today.  You can order these or any of our cookbooks at https://amongfriends.us/Secret-SALE.php.  When you purchase our books, we would sure appreciate you stopping by Amazon to leave a review here.

INGREDIENTS:

10 oz. peeled shrimp, cut into thirds

1 whole 10 oz. eggplant, stem cut off

3 T. unsalted butter

1 c.love minced garlic

2½ oz. each of chopped onion, celery and red bell pepper

¼ oz (about 1/3 c.) chopped parsley

2 slices bacon, chopped

10 drops Tobasco

¼ tsp. my Seafood Spice Blend (optional)

1/2 flax sandwich bun, crumbled (or other low-carb bun, or 1 T. flax meal + 1T. water)

1 T. parmesan cheese, grated, for topping

DIRECTIONS: Preheat oven to 375º.  Fill baking dish with ½” water.  Cut eggplant in half lengthwise and place cut side down in water.  Bake for about 30 minutes until flesh is tender.  Cool slightly, carefully scoop out pulp, leaving about 1/4″ flesh attached to skin for better support of the filling.  Try not to tear/cut outer skin when scooping out the pulp.  When cool, chop the scooped out eggplant pulp up and set aside.  Pour off any remaining water from the baking dish, lightly grease and place the empty shells right back in the same pan.

Over high heat, brown the bacon in non-stick skillet.  Drain off grease for some other use.  Melt butter in the skillet and add garlic, chopped onion, celery and red bell pepper.  Saute until vegetables are tender.  Add parsley, spice blend, Tobasco and the crumbled sandwich bun.  I also like to add a shake or two of cayenne pepper.  Add chopped eggplant pulp, shrimp and stir well.  Fills shells (will be mounded quite a bit), sprinkle with parmesan cheese and bake at 350º (lowering the oven from where it was baking the eggplant halves) for about 30 minutes.  Serve with a nice green salad.

NUTRITIONAL INFO: Serves 2 adults.  Each stuffed half contains:

513 cals, 32 g fat, 19.3g carbs, 8.35g fiber, 10.95g NET CARBS, 41g protein, 571 mg sodium

Read Full Post »

livers002

Southern girl that I am, I get a hankering for fried chicken liver every once in awhile and today was my day.  This is not a food I’ve tried to low-carb before now.  Frankly, I didn’t think they would come out very good without the crispy traditional flour coating they are often made with. My grocery store has taken to carrying their chicken livers in a huge 1.25# cartons instead of the 1# carton they have stocked in the past.  My husband doesn’t like chicken liver, so I alone (or my puppies are most eager to) must polish off any leftovers.  So it looks like I’m going to have 5-6 oz. leftover every time I bake my homemade dog treats with the size carton they sell them in now.  Now I have a way to quell my fried chicken liver craving that crops up once in awhile.

Since this coating has worked well on everything I’ve tried it on to date, I thought I’d give it a go and these came out REAL good!!  These are suitable for any phase of Atkins.  They are also suitable for Paleo-Primal, if you occasionally eat pork rinds (otherwise, coat with almond flour).

VARIATION:  Add some grated Parmesan cheese to the coating.

INGREDIENTS:

5 oz. raw chicken livers

½ c. homemade mayo

4 oz. plain pork rinds, crushed fine

1/4 tsp. spice blend of your choice (I used my Cajun Seafood Spice blend)

DIRECTIONS:  Preheat oven to 425º.  Place chicken livers on paper toweling and pat them with more paper towels to get as much moisture off as you can. Cut the really large ones in half for more even cooking.  Pour mayo onto a paper plate.  Place crushed rinds and spices onto a second paper plate and stir well.  Dip livers into the mayo to coat boat sides, then drop into crushed rinds.  I curl the paper plate to facilitate rolling the rinds up over the tops of the livers.  Place coated livers onto a non-stick sided cookie sheet.   Pop into 425º oven for 10 minutes.  Turn gently with tongs and cook an additional 10 minutes.  They should be done in 20 minutes and browned nicely on both sides.  Enjoy quickly so they will still be crispy!  Serve with your favorite sides.

NUTRITIONAL INFO:   Makes 3 servings, each contains:

526 cals, 43g fat, 0.53g carbs, 0.03g fiber, 0.5 NET CARBS, 32.5 g  protein

488 mg sodium

Read Full Post »

I recently bought some Palmini canned “noodles”, which are made from Hearts of Palm.  To date, I’ve only used Hearts of Palm in salads.  Some pickle them.  I tried them with a meaty Bolognese Italian meat sauce recently and didn’t much care for them that way as the taste of the Hearts of Palm came through in my final spaghetti.  But today I decided to experiment with them in a soup and this application was a success.  We both liked this soup.  Simple to put together, too.  Can’t wait to do a chicken noodle soup with these!  This recipe is suitable for all phases of Atkins and other Keto diets.  Paleo and Primal folks can enjoy this recipe, too!

Our latest three volumes of LOW CARBING AMONG FRIENDS cookbooks are calling you.  Volume 8 and Volume 9 are almost exclusively comprised of my recipes!  Included in both editions are a few tasty new creations of my dear friends George Stella and Jennifer Eloff.   Volume 10 is hot off the press with more delectable goodies.  EARLY BIRD SECRET SALE!!  Special pricing and limited-time free shipping so hurry and place your order today.  You can order these or any of our cookbooks at https://amongfriends.us/Secret-SALE.php.  When you purchase our books, we would sure appreciate you stopping by Amazon to leave a review here.

INGREDIENTS: 

1 lb. pork bulk breakfast sausage

3/4 c. celery, chopped

2 oz. onion, chopped

1 oz. red bell pepper, coarsely chopped

2 oz. green bell pepper, coarsely chopped

½ c. parsley, chopped

¼ tsp. my Seafood Spice Blend

1/8 tsp. coarse black pepper

¼ tsp. crushed dried thyme

1/4 tsp. Chipotle Tobasco Sauce (or 1/8 tsp. regular Tobasco)

1 Roma tomato, coarsely diced

3 c. chicken broth, (more if you like greater ratio liquid to solids in soup)

1  14-oz can Palmini “noodles”, drained & rinsed (I actually used 2/3 can)

DIRECTIONS:  Brown pork sausage in a 4 qt. saucepan or soup pot.  Add celery, onion, bell peppers and saute until the veggies begin to wilt.  Add all remaining ingredients but the noodles and bring to a low boil.  Lower heat to a simmer and cook 30-45 minutes or until flavors have developed.  Add noodles toward the end of cooking (earlier if you want them softer, last 5 minutes if you want them firmer or “al dente”).  Fat will eventually cook out of the sausage into the soup stock and give it a very deep, tasty flavor.  If you like more liquid in your soup, add a little more broth or a little bit of water and simmer a little longer.  Serve hot.  Leftovers should freeze well.

NUTRITIONAL INFO:   Makes 6 large bowls, each contains:

316 cals, 23g fat, 4.95g carbs, 2.88g fiber, 2.07g NET CARBS, 19.3g protein, 627 mg sodium

 

Read Full Post »

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.

Our latest three volumes of LOW CARBING AMONG FRIENDS cookbooks are calling you.  Volume 8 and Volume 9 are almost exclusively comprised of my recipes!  Included in both editions are a few tasty new creations of my dear friends George Stella and Jennifer Eloff.   Volume 10 is hot off the press with more delectable goodies.  EARLY BIRD SECRET SALE!!  Special pricing and limited-time free shipping so hurry and place your order today.  You can order these or any of our cookbooks at https://amongfriends.us/Secret-SALE.php.  When you purchase our books, we would sure appreciate you stopping by Amazon to leave a review at this site.

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 (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)

Read Full Post »

I bought a new silicone hoagie roll pan (made by Tescoma) to make hotdog buns with and tried them for making our breakfast this morning.  I call these “pirogues” because they are in the shape of little boats to me.  These are simple to make and were quite tasty.  These are suitable for all phases of Atkins and other Keto diets.  They fit a Primal Blueprint program but not paleo with the cheese in them.

Our latest three volumes of LOW CARBING AMONG FRIENDS cookbooks are calling you.  Volume 8 and Volume 9 are almost exclusively comprised of my recipes!  Included in both editions are a few tasty new creations of my dear friends George Stella and Jennifer Eloff.   Volume 10 is hot off the press with more delectable goodies.  EARLY BIRD SECRET SALE!!  Special pricing and limited-time free shipping so hurry and place your order today.  You can order these or any of our cookbooks at https://amongfriends.us/Secret-SALE.php.  When you purchase our books, we would sure appreciate you stopping by Amazon to leave a review at this site.

INGREDIENTS:

4 large eggs, beaten

2/3 c. cooked pork sausage crumbles

1 c. total Cheddar cheese (or cheese of choice)

½ c. green onion tops, chopped

VARIATION:  You could spoon a small amount of low-carb bread batter in the bottom of the pans first for a “boat shell” for a change of pace.  They will likely take maybe 5-7 minutes longer cooking time if you do this variation.

DIRECTIONS:  Preheat oven to 350º.  Place a hotdog bun or hoagie roll silicone pan on a baking sheet for support and baking.

Beat the eggs in a medium bowl.  Set aside for a moment.  Sprinkle half the cheese in the bottom of a silicone hoagie/hotdog bun pan.  Using a 2-T. scoop, spoon the eggs as equally as possible (start with 2 T. per slot) into the 6 slots of your pan.   Even out the rest of the beaten eggs evenly in the 6 slots until all used up.  Sprinkle the chopped green onion over each pirogue.  Top with the rest of the cheese.  Pop into 350º oven and bake for about 15 minutes or until dry to the touch on top.  Serve at once.

NUTRITIONAL INFO:   Makes 6 pirogues, each contains:

167 cals, 12.5g fat, 2.1g carbs, 0.23g fiber, 1.87g NET CARBS, 11.4g protein, 389mg sodium

Read Full Post »

Older Posts »