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Tuesday, August 22, 2017

BACON TOMATO CHEESEBURGER PIE



Savory ground beef with garlic, ketchup and mustard.

Add two eggs

This is the cheese I use from PriceSmart (Costco)

Butter on top of grated Mozzarella in microwave-safe bowl.

After adding the Bake Mix and egg - keep mixing and add a bit of coconut flour until you have a lovely soft dough ball.

Soft dough ball flattened into a circle with my hands using plastic wrap

Rolled out into a circle bigger than my pie dish.

Lift rolled dough and gently place in pie dish, flute edges and use a kitchen scissors to cut thicker parts at the top to place around the top where necessary to make the edge neater (I'm not that good at it, as you can see, but you get the idea).

Cheeseburger Pie filled and ready to bake!

Baked and ready to eat!



BACON TOMATO CHEESEBURGER PIE

Using the Miracle Dough for a substantial crust, this Cheeseburger Pie will be an unforgettable meal.  I served it simply with roasted potato skins.  My husband said it reminded him of a Cheeseburger and fries and he accompanied the meal with a diet coke.

2 tbsp olive oil (30 mL)
11/lbs lean ground beef (0.68 kg)
2 tbsp water (30 mL)
2 tbsp low-carb ketchup (30 mL)
1 tbsp mustard (15 mL)
1 tbsp crushed garlic (15 mL)
11/tsp salt (7 mL)
1/tsp black pepper (2 mL)
2 eggs, fork beaten
5 slices bacon, cooked crisp and cut up
1 medium Roma tomato
1 cup grated Cheddar cheese (250 mL)
Miracle Dough:
2 cups grated Mozzarella cheese
2 tbsp butter (30 mL)
1 cup Gluten-Free Bake Mix 2 (250 mL)
1 egg, fork beaten
1/tsp Montreal® Chicken seasoning (1 mL)

Preheat the oven to 400°F (200°C). In large frying pan, in olive oil and over medium heat stir-fry ground beef until turning brown.  Add water, ketchup, mustard, garlic, salt and pepper.  Continue cooking until the beef is cooked.  Stir in two eggs.

Miracle Dough: In microwave oven in microwave-safe bowl, melt Mozzarella cheese and butter together.  This takes 2 minutes in my 1200 Watt microwave oven.   Be careful when removing the bowl with molten cheese. Place Gluten-Free Bake Mix 2 on top. In small bowl, beat egg with fork.  Add Montreal® Chicken seasoning; beat again with fork to combine.  Add to Mozzarella cheese. Stir with a fork or mixing spoon to form a dough ball.  Knead a little to form a soft ball. Use a little extra coconut flour, if necessary.  Place on clean surface or use parchment or wax paper and using a rolling pin, roll dough out to be a bit larger than a 9-inch (23 cm) glass pie dish.  Place dough in pie dish and make a thick edge with the pastry.  Flute this edge with your fingers to make it look attractive.

Add cooked ground beef and top with 4 slices cut-up crispy bacon, tomato slices and Cheddar cheese.  Sprinkle with remaining bacon bits.  Bake 25 minutes and in last 8 minutes, cover pie lightly with foil.

Yield:  6 to 8 servings
1 serving
691.4/518.5 calories
46.0/34.5 g protein
52.1/39.0 g fat
0.2/0.1 g fiber
7.2/5.5 g net carbs 

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Saturday, August 19, 2017

EASY ZUCCHINI PIE






EASY ZUCCHINI PIE

This makes a lovely side.  I like to serve it with sour cream.  I made this with Monterey Jack cheese, but I’m pretty sure this would be even better with Cheddar cheese and that's how I will make it next time, I think.

3 cups grated zucchini (750 mL; 500 g)
1 onion, grated
11/cups grated Cheddar, OR (375 mL)
  Monterey Jack cheese
3/cup Gluten-Free Bake Mix 2, OR (175 mL)
  (use 2 tbsp coconut flour and the rest almond flour)
1 tsp baking powder (5 mL)
4 eggs
1/tsp salt (2 mL)
1/tsp black pepper (2 mL)
1/cup grated Cheddar, OR (125 mL)
  Monterey Jack cheese

Preheat oven to 400°F (200°C).

In large bowl, combine zucchini and onion along with 11/2 cups (375 mL) Cheddar, OR Monterey Jack cheese, Gluten-Free Bake Mix 2 and baking powder. 


In small bowl, beat eggs with fork, adding salt and black pepper.  Add to vegetables and stir to combine well.  Turn out into a 1-qt (1 L) casserole dish.  Spread evenly and sprinkle 1/cup (125 mL) grated Cheddar, OR Monterey Jack cheese over the top. Bake 25 to 30 minutes, or until set and turning brown around the edges.  Let stand 5 minutes before cutting.

Yield:  8 servings
1 serving
215.5 calories
13.0 g protein
15.8 g fat
1.1 g fiber
4.1 g net carbs


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Monday, August 14, 2017

FRIED FISH IN GARLIC PARSLEY BUTTER






Fish and "Chips"....only this is Fish and roasted potato skins!  Very good indeedy!

FRIED FISH IN GARLIC PARSLEY BUTTER
My husband is a big fan of fried fish and far prefers fish prepared this way to baked in the oven (Shh, I also like baked fish very much).  He feels just the opposite when it comes to chicken breasts, however.  One gets to know one’s husband well over the years!

2 tbsp olive oil for frying (30 mL)
1 lb white fish fillets of choice (0.45 kg)
1 tbsp Garlic Parsley Butter, (15 mL)
  per fish fillet
Lemon wedges (optional)
Spice Rub:
1/tsp black pepper (2 mL)
1/tsp paprika (1 mL)
1/tsp onion salt (1 mL)
1/tsp seasoning salt (1 mL)
Garlic Parsley Butter:
1/cup butter (125 mL)
1/cup fresh, chopped parsley (125 mL)
2 tbsp chopped onion (30 mL)
1 tbsp olive oil (15 mL)
2 tsp crushed garlic (10 mL)
1  tsp salt (5 mL)
1/tsp black pepper (2 mL)

Rinse fish fillets and pat dry with paper towels.  Sprinkle Spice Rub on both sides of the fish.

Spice Rub:  In small bowl, combine black pepper, paprika, onion salt and seasoning salt. 

Garlic Parsley Butter:  In food processor, process butter, parsley, onion, olive oil, garlic, salt and black pepper until smooth.

In large frying pan, over medium heat and in 1 tbsp (15 mL) olive oil, cook fillets about 4 minutes on one side.  Turn and coat with about 1 tbsp (15 mL) Garlic Parsley Butter and cook another 4 to 5 minutes, until done. Repeat with remaining fish fillets.  Serve immediately with more garlic butter and lemon wedges, if desired.

Helpful Hints:  The Garlic Parsley Butter will keep at least 2 weeks in the refrigerator.  Just make sure not to double dip, obviously.  It is also good with Rib-eye steak made in a frying pan.

Yield:  2 servings
1 serving
521.2 calories
42.7 g protein
39.0 g fat
0.1 g fiber
0.4 g net carbs 

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Sunday, August 13, 2017

MEATBALLS AND MOLTEN CHEESE ENCASED IN MIRACLE DOUGH








MEATBALLS AND MOLTEN CHEESE  ENCASED IN MIRACLE DOUGH

These were most unusual.  A little more work than simple meatballs, but if you’re looking to make meatballs more special, then this would be a good choice.  Watch the video which inspired me to make a low-carb version.  In reality this recipe makes 15 meatballs, however, one batch of Miracle Dough is enough to encase 11 meatballs, so if you’re making the meal for a family, double the recipe and double the Miracle Dough.  You’ll still have meatballs leftover without dough, but you’ll have 22 meatballs to serve that are encased!  With the bald meatballs…simply top with Mozzarella cheese and bake until it melts.  Perhaps for the sake of added interest and taste, top each with a piece of sun-dried tomato.  There was no easy way to do the nutritional analysis for these.  This is an approximation. 2 to 3 meatballs should be sufficient for one meal.  I had three! 

1 lb ground beef (0.45 kg)
1/cup chopped onion (125 mL)
1/cup fresh parsley (60 mL)
1 tbsp minced garlic (15 mL)
1 egg
1 tsp salt (5 mL)
1/tsp black pepper (2 mL)
11/cups grated Mozzarella cheese (375 mL)
Miracle Dough:
2 cups grated Mozzarella cheese (500 mL)
2 oz cream cheese (60 g)
11/3 cups Gluten-Free Bake Mix 2, page___ (325 mL)
1 egg
1/tsp Montreal® Chicken Seasoning (1 mL)

Preheat the oven to 400°F (200°C). 

In large bowl, place ground beef, onion, parsley and garlic.  In small bowl, beat egg with fork.  Add salt and black pepper; beat with fork.  Add to ground beef mixture and combine well.  Form meatballs from 2 tbsp (30 mL) mixture.  It will make 15, but you only need 11 for the Miracle Dough.

Miracle Dough:  In medium glass bowl, place Mozzarella cheese and cream cheese; nuke 2 minutes.  Place Gluten-Free Bake Mix 2, page___ on top.  In small bowl, beat egg with fork and beat in Montreal® Chicken seasoning.  Add to glass bowl and mix all together well with a wooden spoon.  Divide dough into 11 equal pieces.  I use an electronic scale to be precise and they weigh around 1.3 oz (37 g) or 1.4 oz (40 g) each. 

Flatten ball into a circle on a cutting board.  Cover with plastic wrap and with a heaving rolling pin; roll each ball out to about a 7-inch (17 cm) circle.  If at any time the dough becomes more resistant to rolling, nuke 10 seconds.

Wrap each meatball with the circle of dough, but before doing so, place 2 tbsp (30 mL) grated Mozzarella cheese around the sides of the meatball.  Place prepared meatballs on a parchment-lined cookie sheet.  Bake 20 minutes.  For the 4 meatballs that are not encased, remove after 15 minutes, top with some grated Mozzarella cheese and a sun-dried tomato, if desired.  Return to the oven for 5 minutes to melt the cheese.

Helpful Hint:  If by any chance you find the dough is too sticky, you can work in about 1 tbsp (15 mL) coconut flour and that should do the trick.

Yield:  15 servings
1 serving
224.6 calories
14.6 g protein
16.4 g fat
0.1 g fiber
3.6 g net carbs

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Thursday, August 10, 2017

BACON CHEESE JALAPENO SPREAD




BACON CHEESE JALAPENO SPREAD

This is a dip that I’ve made many times and several variations of it.  You can definitely play with this one and add in vegetables like cooked onions and peppers or use green onions or green chilies instead of canned jalapenos.  Your friends might beg you for this recipe!

8 oz light cream cheese, softened (250 g)
1/cup mayonnaise (125 mL)
11/cups Cheddar cheese (375 mL)
2 tbsp chopped canned jalapenos, (30 mL)
  OR as desired (the seeds are spicy)
1 tsp dried parsley (5 mL)
1 tsp minced, bottled garlic, OR (5 mL)
  1/tsp garlic powder (1 mL)
6 bacon slices

In food processor with sharp blade or in blender, process cream cheese and mayonnaise until smooth.  Stir in Cheddar cheese, jalapenos, parsley and garlic powder until well combined.  Spread evenly in 9-inch (23 cm) glass pie dish. 

Place bacon on a microwave-safe bacon rack and cover with a paper towel.  Microwave on high power 4 minutes and check each minute thereafter.  Cut into small pieces with pair of kitchen scissors.  Garnish top of cheese spread with crispy bacon pieces.  Bake in 350°F (180°C) oven 15 minutes and serve with low-carb crackers or veggie sticks such as jicama and brightly-colored crispy bell peppers, pork rinds or homemade cheese chips (just cheese).

Yield:  12 servings
1 serving
212.5 calories
8.6 g protein
19.2 g fat
0.0 g fiber
1.2 g net carbs

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Wednesday, August 9, 2017

CURRIED MEAT LOAF CASSEROLE, SOUTH-AFRICAN STYLE - BOBOTIE


BOBOTIE - CURRIED MEAT LOAF CASSEROLE

Introduced to South Africa by the Cape Malays, this Indonesian curried meat loaf is to South Africa what Moussaka is to Greece and Lasagna is to Italy.  Traditionally, Bobotie is served with yellow rice (add turmeric), chutney and banana slices dipped in milk.  Another Bobotie that is very popular in South Africa is Fish Bobotie.  

2 slices gluten-free, low-carb bread (See the Plain Bread version of my Jiffy Cinnamon Raisin Bread) , OR
  use a one minute muffin recipe (I have a few under Bake Mixes, Baking and Breads)
2/cup half-and-half cream (150 mL)
2 lbs ground lamb, OR (0.9 kg)
  lean ground beef
1 cup diced onion (250 mL)
1 tbsp curry powder (15 mL)
2 tsp salt (10 mL)
11/tsp ground turmeric (7 mL)
1/tsp black pepper (2 mL)
1/cup slivered almonds, (50 mL)
  (optional)
2 tbsp seedless raisins, (25 mL)
  snipped in half
Low-carb granular or liquid sweetener to equal 2 tbsp sugar (25 mL)
  (this is to balance very savory flavors)
1 tbsp lemon juice (15 mL)
4 eggs
4 bay leaves, (optional)

In small bowl, break low-carb bread in pieces and soak in half-and-half cream. Set aside. In large skillet, fry ground lamb or beef and onion, until meat is browned.  Pour off fat.  Stir in curry powder, salt, turmeric and black pepper. Over small bowl, strain bread and cream mixture (or simply squeeze the liquid out of the bread with your hands); set aside cream.  Stir softened crisp bread or low-carb bread, almonds (if using), raisins, sweetener, lemon juice and 2 eggs into meat mixture until well combined. 

Turn into 2 quart (2 L) casserole dish and press down firmly.  Stick bay leaves in upright position in top of meatloaf.  Bake uncovered in 350°F (180°C) oven 20 minutes.  In small bowl, beat remaining eggs and leftover cream together; pour over meatloaf.  Cover and bake another 20 minutes. Remove bay leaves.

Yield:  10 servings
1 serving
269.7 calories
20.5 g protein
17.5 g fat
0.5 g fiber
5.7 g carbs 


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Sunday, July 30, 2017

CINNAMON ENGLISH MUFFIN





CINNAMON ENGLISH MUFFIN

This simple batter cooked in 1 minute in the microwave oven makes a delicious bread-like English Muffin.  It is best toasted, just like any English Muffin.  No leavening is needed (less sodium on the bright side).  The little holes are great for butter and sugarless fruit spread and top with a little grated cheese.  Or use as a medium for eggs in the morning – eggs on “toast”. Best part is that this is quick and easy and also tastes so good.  The texture is fantastic and not at all sponge-like. Check the amount of protein in the English Muffin – it’s about the same as what you’d find in 2 medium eggs.

1 medium egg
1 tsp butter, melted (5 mL)
Liquid sweetener to equal 1 tsp (5 mL)
  sugar
1/tsp cinnamon (2 mL)
1/tsp salt (0.5 mL)
3 tbsp Gluten-Free Bake Mix 2 (click) (45 mL)
  OR try 2 tbsp almond flour and 1 tbsp coconut flour (not tested)
1 tbsp grated Mozzarella cheese (15 mL)

In cereal bowl, beat egg with fork.  Add melted butter, liquid sweetener, cinnamon and salt and whisk well with the fork.  Add Gluten-Free Bake Mix 2 and grated Mozzarella cheese and whisk well with the fork.  Smooth top with back of spoon.  Nuke 1 minute.  Loosen edges and turn cereal bowl upside down to release the English Muffin.  Allow to cool slightly and using a serrated knife carefully slice horizontally in two.

Place in toaster and toast well.  Serve with butter, sugarless jam and grated cheese, if desired, or use it in place of toast along with eggs and bacon.

Yield:  1 serving (although I find half is good for me!)
1 serving
228.3 calories
11.3 g protein
17.3 g fat
0.3 g fiber
5.7 g net carbs 

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Friday, July 28, 2017

INSTANT STRAWBERRY CHEESECAKE ICE CREAM




INSTANT STRAWBERRY CHEESECAKE ICE CREAM

Only 3 simple ingredients to make this strawberry ice cream in a jiffy!  It is delicious and no ice cream maker required.  I made this one day when I was craving ice cream.  My ice cream maker is broken (to be fair I had it for many years), so you know how the story goes, “Necessity is the Mother of Invention!”

8 oz regular cream cheese (250 g)
  (not softened – straight from the refrigerator)
24 oz frozen strawberries (680 g)
  (unsweetened)
Liquid sweetener (sucralose or stevia) to equal 11/cups sugar (300 mL)

In food processor, process cream cheese (break up into bits first) until smooth.  Slice the frozen strawberries (nuke briefly – maybe 30 seconds) with a knife into smaller pieces.  Place on top of the cream cheese and process along with the sweetener.  Serve immediately for soft serve or freeze for an hour for firmer, scoopable ice cream.

Helpful Hints:  If the strawberries are frozen solid, stuck to one another and covered in ice, nuke about 40 seconds.  Then rinse under running cold water in a colander to remove ice.  Pat dry with paper towels.

Yield:  4 cups (1 L)
1/cup (125 mL) per serving
124.4 calories
3.3 g protein
9.0 g fat
1.8 g fiber
7.0 g net carbs 

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Wednesday, July 26, 2017

INSTANT STRAWBERRY LEMON SLUSHIE




INSTANT STRAWBERRY LEMON SLUSHIE
So refreshing!  This ice-cold, sweet and fruity drink is great for a hot summer’s day.  Sip slowly and enjoy the delicious taste of summer in a glass.  I like to use a special glass and then it tastes even better; not sure why that is the case.   I tend to enjoy drinks out of delicate and smaller glasses way more than out of a tall, regular glass.  I wonder if I am alone in this? 

11/cups frozen, unsweetened strawberries (375 mL)
Liquid sweetener (sucralose or stevia) to equal 11/cups sugar (300 mL)
11/cups cold water (375 mL)
1/cup lemon juice (60 mL)
  

In blender, combine strawberries, liquid sweetener, cold water and lemon juice.  Blend.  Serve right away.

Yield:  4 servings
3/cup (175 mL) per serving
33.7 calories
0.4 g protein
0.1 g fat
1.4 g fiber
7.2 g net carbs 

Low-Carb.us/Cookbook$ALE-bythe-World#1-LowCarbTeam! Our order page is simplified - with Low-low prices on all cookbooks. If you like my recipes, I have 5 cookbooks - the "Splendid Low-Carbing" Series on $ale for only $49 for all 5! Also, I have two fun new Print / Kindle books with tons of photos! "Low-Carbing Among Friends, Jennifer's Collection 1 & 2" Both on$ale for $15 right now, plus of course the original 5 "Low-Carbing Among Friends" Blockbusters 🏃


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Monday, July 17, 2017

CHEESY CHICKEN "POTATO" CASSEROLE





CHEESY CHICKEN “POTATO” CASSEROLE

This casserole will have you going back for seconds or thirds and later eating it cold out of the refrigerator.  How do I know?  That’s what my husband did, all the time raving about it!  You may use cauliflower florets cut small instead, or rutabaga (this will be even more potato-like), but to keep carbs in line, use less of the rutabaga.  In fact, you don't need quite as much chayote squash either, so add according to your taste.  It is very important to cut the chayote squash into very small diced pieces to get a more potato-like effect.  I realized afterwards that I could have cut mine finer and I will do that next time.

  
1 rotisserie chicken
  (4 cups diced cooked chicken)
2 large chayotes, peeled, (42 oz; 119 g)
  cut into large chunks*  OR cauliflower florets (4 cups)
  OR rutabaga (3 cups)
1 tbsp olive oil, OR bacon fat (15 mL)
1 cup chopped green pepper (250 mL)
1/cup chopped green onions (125 mL)
Cheese Sauce:
4 oz cream cheese (125 g)
1/cup whipping cream (125 mL)
2 tbsp water (30 mL)
1 tbsp light-tasting olive oil (15 mL)
2 tsp Montreal® Chicken seasoning (10 mL)
1/tsp salt (2 mL)
1/tsp black pepper (2 mL)
11/cups grated Cheddar cheese (375 mL)
1 cup sour cream (250 mL)
Pork Rind Topping:  OR use this delicious CRUNCHY TOPPING
1 cup pork rind dust ( 250 mL)
2 tbsp butter, melted (30 mL)
1/cup grated Cheddar cheese (60 mL)

Preheat oven to 350°F (180°C).

In large bowl, set diced, cooked chicken aside.

In large pot in boiling water, cook chayotes about 12 minutes, until soft.  Remove with slotted spoon to a colander.  Rinse in cold water and pat dry.  Dice chayotes finely (the finer the dice, the more authentic it will taste), removing any seeds or hard bits.

In large frying pan, over medium heat and in olive oil, OR bacon fat, stir fry green pepper until softening.  Add green onions and cook a further 2 to 3 minutes, stirring frequently.  Set aside with chicken.

Cheese Sauce:  In large frying pan, add cream cheese (break it up into chunks), whipping cream, water, olive oil, Montreal® Chicken seasoning, salt and black pepper.  Stir frequently with a whisk.  Once the cream cheese has mostly melted, stir in Cheddar cheese and keep stirring until the sauce is thick and smooth.  Stir in sour cream.  Add chicken, green peppers and green onions.  Stir to combine well.  Turn out into a 9 x 13-inch (23 x 33 cm) casserole dish.  Sprinkle top with Pork Rind Topping.  Sprinkle Cheddar cheese in between.

Bake 25 minutes, or until bubbly and hot.

Pork Rind Topping:  In medium bowl, combine pork rind dust and melted butter.

Helpful Hint:  Cooked and diced, the chayote squash fills about 4 cups (1 L)

Yield:  8 servings
1 serving
485.7 calories
35.5 g protein
33.3 g fat
5.0 g fiber
7.5 g net carbs

Low-Carb.us/Cookbook$ALE-bythe-World#1-LowCarbTeam! Our order page is simplified - we've dropped prices on all books. If you like my recipes, I have 5 cookbooks - the "Splendid Low-Carbing" Series on $ale for only $49 for all 5! Also, I have two fun new Print / Kindle books with tons of photos! "Low-Carbing Among Friends, Jennifer's Collection 1 & 2" Both on$ale for $15 right now, plus of course the original 5 "Low-Carbing Among Friends" Blockbusters 🏃

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