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Monday, May 7, 2018

LOW-CARB OLD-FASHIONED CHICKEN CASSEROLE




OLD-FASHIONED CHICKEN CASSEROLE

Creamy sauce with plenty of Cheddar cheese and my crispy crumb topping.  You can add cooked mushrooms and onions to this casserole, if desired.  It’s easy to play with this one.  A rotisserie chicken is convenient for this recipe.

4 cups diced, cooked chicken (1 L)
1 1/2 cups grated Cheddar cheese (375 mL)
Creamy Sauce:
8 oz cream cheese (250 g)
1 cup heavy cream (250 mL)
4 tbsp water, OR chicken stock (60 mL)
2 tbsp olive oil (30 mL)
Liquid sweetener to equal 2 tsp (10 mL)
  sugar (to balance flavors), optional
2 tsp Montreal® Chicken Seasoning (10 mL)
1 tsp cornstarch, OR arrowroot powder (5 mL)
1/4 tsp salt, OR to taste (1 mL)
1/4 tsp white pepper (1 mL)
Crispy Crumb Topping:
1/2 cup grated Mozzarella cheese, (125 mL)
  OR Cheddar cheese
1/3 cup Gluten-Free Bake Mix 2 (75 mL)
  OR almond flour and 1 tbsp (15 mL) coconut flour
2 tbsp butter, melted (30 mL)

Preheat the oven to 350°F (180°C).

In large bowl, place prepared chicken.

Creamy Sauce: In food processor or blender, process cream cheese, heavy cream, water, olive oil, liquid sweetener, Montreal® Chicken Seasoning, cornstarch, OR arrowroot powder, salt and black pepper until smooth, cornstarch, OR arrowroot powder,  salt and white pepper until smooth.  Combine chicken and sauce and spread in 9 x 13-inch (23 x 33 cm) casserole dish.  Top with grated Cheddar cheese.  Bake 35 minutes.  Sprinkle with Crispy Crumb Topping after baking.

Crispy Crumb Topping:  In small bowl, combine Mozzarella or Cheddar cheese, Gluten-Free Bake Mix 2, OR alternative and melted butter.  Sprinkle topping in pie dish and bake alongside the casserole.  Keep an eye on it.  It will usually take 25 minutes to bake.  It should be turning golden, but not too brown.  It will crisp up upon cooling.   

Yield:  8 servings
1 serving
486.7 calories
32.2 g protein
37.8 g fat
0 g fiber
3.6 g net carbs 

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Tuesday, May 1, 2018

SOUR CREAM GREEN BEAN CASSEROLE






SOUR CREAM GREEN BEAN CASSEROLE

This is probably one of my best green bean casseroles. Both my husband and I loved it.  Make sure you buy the long skinny kind of green beans without strings.  I am not fond of string beans as they require so much extra work to remove the strings.  I like the fact that this dish uses quite a bit of sour cream.  No need for any mushroom soup as a result.  We all need a good classic green bean casserole in our low-carb recipe aresenal.

3 tbsp butter (45 mL)
1 tbsp gluten-free oat flour (15 mL)
1 tbsp coconut flour (15 mL)
1/2 packet coffee sweetener (5 mL)
1 tsp salt (5 mL)
1 tsp black pepper (5 mL)
2 cups sour cream (500 mL)
2 lbs green beans, cooked (0.9 kg)
  (the skinny kind without strings)
1 cup grated Cheddar cheese (250 mL_
Crispy Topping:
1/2 cup grated Cheddar cheese, OR (125 mL)
  Mozzarella cheese
1/3 cup Gluten-Free Bake Mix 2, OR (75 mL)
  use almond flour and 1 tbsp (15 mL) coconut flour
2 tbsp butter, melted (30 mL)

Preheat the oven to 350°F (180°C).

In large skillet, melt butter and stir in oat flour, coconut flour, sweetener, salt and pepper.  Whisk 1 minute, stirring constantly.  Add sour cream.  Stir together well.  Add cooked green beans and Cheddar cheese and toss to combine well.  Spread in 9 x 13-inch (23 x 33 cm) casserole dish.  Bake 30 minutes and the Crispy Topping alongside the casserole.  The Crispy Topping may be ready after 20 to 25 minutes; check!  It should be browned but not overly.  It will crisp up further as it cools.  When the casserole comes out of the oven, sprinkle with the Crispy Topping and serve.

Crispy Topping:  In small bowl, combine Cheddar, OR Mozzarella cheese, Gluten-Free Bake Mix 2, OR alternative and melted butter.  Sprinkle in pie dish.

Yield:  9 servings
1 serving
252.5 calories
8.6 g protein
20.4 g fat
2.2 g fiber
8.6 g net carbs

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Thursday, April 26, 2018

CHICKEN CANTALOUPE SALAD






CHICKEN CANTALOUPE SALAD

The cantaloupe takes the place of grapes in this salad.  The pieces of cantaloupe are just as juicy and it is a bonus that there is no skin. If your cantaloupe is not very sweet, then sweeten first before adding to the salad. My husband loved having this salad in the refrigerator as it helped him to lose weight.  He was doing Intermittent Fasting from 5 pm the day before and then at lunch he had this salad which ensured he stayed in ketosis until 4 or 5 pm when he had his supper.  It really helps satiate the appetite. 

5 cups chopped chicken (1.25 L)
2 cups chopped cantaloupe (500 mL)
4 hard-boiled eggs
4 medium-sized green onions, chopped
Paprika
Creamy Dijon Sauce:
1 cup mayonnaise (250 mL)
1/4 cup sour cream (60 mL)
11/2 tsp Dijon mustard (7 mL)
1 tsp parsley (5 mL)
1 tsp lemon juice (5 mL)
1/2 tsp salt (2 mL)
1/2 tsp black pepper (2 mL)

In large bowl, combine chicken, cantaloupe, hard-boiled eggs and green onions.  Pour creamy Dijon Sauce over salad and toss gently.  Sprinkle the top of the salad with paprika.  Refrigerate until serving time.

Creamy Dijon Sauce:  In medium bowl, combine mayonnaise, sour cream, Dijon mustard, parsley, lemon juice, salt and black pepper.  Stir to combine well.

Helpful Hint:  If your cantaloupe does not taste sweet, sweeten with a few drops of no-carb liquid sweetener, before adding to the salad.

Yield:  6 to 8 servings
6 servings
1 serving
539.1 calories
40.1g protein
38.4 g fat
0.5 g fiber
5.9 g net carbs

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Tuesday, April 24, 2018

APPLE PIZZA PIE







APPLE PIZZA PIE

A delicious shortbread crust topped with a cream cheese filling and mildly-spiced diced cooked apples. This tart is made quickly and if you put it in the freezer for half an hour or so, it will be ready to eat.  I prefer unsalted butter in the cream cheese filling otherwise the filling can taste too salty.  This is an amazingly easy quick and easy pie to put together and it tastes absolutely wonderful, especially when the crust sets up once the pie has chilled.

Shortbread Crust:
11/2 cups Gluten-Free Bake Mix 2, (375 mL)
1/3 cup powdered erythritol (75 mL)
1/2 cup butter, melted (125 mL)
1/4 tsp almond extract (1 mL)
Cream Cheese layer:
8 oz regular cream cheese, softened (250 g)
Liquid sweetener (sucralose or stevia) to equal 1/2 cup sugar (125 mL)
1/4 cup unsalted butter, softened (60 mL)
1 tbsp whipping cream (15 mL)
1 tsp vanilla extract (5 mL)
Apple Layer:
1 large apple or 2 small apples
1 tbsp water (15 mL)
1 tsp lemon juice (5 mL)
1 tsp butter (5 mL)
1/2 tsp cinnamon (2 mL)
2 tbsp liquid sweetener (30 mL)

Preheat the oven to 350°F (180°C).

Shortbread Crust:  In medium bowl, combine Gluten-Free Bake Mix 2, OR Grain-Free Bake Mix  and powdered erythritol.  In small bowl, place butter and nuke about 50 seconds until butter has melted.  Stir in almond extract.  Make a well in dry ingredients and pour butter into the well.  Fold the dry ingredients and the wet ingredients until well-combined.  Spread in 8-inch (20 cm) tart pan with removable ring, if possible, otherwise use a regular glass pie dish.  Bake 14 minutes, or until beginning to turn golden brown in spots.

Cream Cheese Layer:  In food processor, process cream cheese, liquid sweetener, unsalted butter, whipping cream and vanilla extract.

Apple Layer:  Peel and core apple or apples (depending on their size) and cut into small diced pieces.  In casserole dish with lid, place apples.  Pour water and lemon juice over the apples and stir to combine.  Place lid on dish and nuke 2 minutes, or until apples are soft (I have a powerful microwave oven).

In frying pan, stir fry apples in butter and sprinkle with cinnamon, about 2 minutes.  Remove pan from heat and stir in liquid sweetener.

Yield:  8 servings

1 serving
363.8 calories
6.5 g protein
34 g fat
0.4 g fiber
7.8 g net carbs

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BACON ONION CHEDDAR MUSHROOMS





BACON ONION CHEDDAR MUSHROOMS
Very simple side dish, but high on taste!  Mushrooms are so versatile, however, keeping them simple is one of my favorite things to do with them.  Onion,s bacon and cheese - that's always a winner in my book.  When you want a quick side for steak or chicken, for instance, this is excellent.

4 slices bacon
1 onion, chopped
1 lb mushrooms (0.45 kg)
Seasoning salt, to taste
1/2 tsp black pepper (2 mL)
1/2 cup grated Cheddar cheese (125 mL) 

In frying pan, over medium heat, cook bacon until as crisp as you like it.  Set aside.  In bacon fat, cook chopped onions until tender.  Add mushrooms and cook along with onions until turning brown.  Season with seasoning salt and black pepper while the mushrooms are cooking.  Sprinkle with Cheddar cheese.  Place lid on frying pan until cheese melts.  Serve.

Yield:  4 servings
1 serving
148.2 calories
12.2 g protein
7.5 g fat
2.2 g fiber
7.4 g net carbs



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Saturday, April 21, 2018

FLUFFY BUCKWHEAT PANCAKES




FLUFFY BUCKWHEAT PANCAKES

Delicious pancakes that are fluffy when freshly made.  These can be made either with my Grain-Free, Gluten-Free Bake Mix or Gluten-Free Bake Mix 2.  I loved these.  There are so many low-carb pancakes, however, I am real picky about my pancakes and crepes.  They need to taste like the real thing and these do.

4 oz cream cheese, softened (125 g)
4 eggs
Liquid sweetener to equal 2 tsp sugar, (10 mL)
  OR 1 packet coffee sweetener
1/2 tsp vanilla extract (2 mL)
2/3 cup Gluten-Free Bake Mix 2, (150 mL)
  page___, OR Grain-Free BakeMix, page___
1 tsp baking powder (5 mL)

In food processor, process cream cheese, eggs, liquid sweetener, OR coffee sweetener and vanilla extract.

In medium bowl, combine Gluten-Free Bake Mix 2, OR Grain-Free Bake Mix, buckwheat flour and baking powder.  Add to wet ingredients, process.  Refrigerate batter 10 minutes.  It thickens up a bit by doing this, although you can proceed right away.  The pancakes spread a little more when the batter is warm.  Use a heaping tablespoon {4 tsp; 20 mL)} of batter, pour onto lightly greased nonstick skillet that has been heated over medium heat.  When bubbles form, use two spatulas to carefully turn the pancakes.  

Usually one can get 4 to 5 pancakes in a big skillet.  Don’t overcrowd your skillet as the pancakes will run into each other and also be more difficult to flip.  Cook the flipped pancakes very briefly on the other side.  Repeat with the remaining batter.  Serve generously buttered with low-carb maple syrup, if desired or make sweetened butter flavored with ground cinnamon.

Yield:  23 pancakes

1 pancake
46.6 calories
2.2 g protein
3.5 g fat
0.1 g fiber
1.4 g net carbs 

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Thursday, April 5, 2018

MY FAVORITE CHICKEN CASSEROLES




These casseroles below are a collection of my favorite casseroles.  I like most of my casseroles, however, these stand out in my garden of lovely food memories.  Casseroles are the ultimate comfort food.  Also, a casserole will feed a number of people and since it is a one-dish meal, it usually helps make meal preparation quicker and easier for the cook.  Add a salad or one side and supper is served!  When I first embarked on cooking low-carb casseroles, I wondered how interesting I could make them as I always thought of casseroles as something made with starches like potato or pasta.  Turns out there are a myriad of ways to make casseroles without those starches.











































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Sunday, April 1, 2018

PEGGY'S NEW COOKBOOK

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CHICKEN FAJITA CASSEROLE







CHICKEN FAJITA CASSEROLE

All the lovely Mexican Chicken Fajita flavors in an easy casserole supper dish. Starting with a rotisserie chicken, it makes the work even lighter.  I fry the chicken briefly to make it more flavorful.  Casseroles are comfort food and so easy to mix them up this way and that to come up with new flavors and new casserole dishes for those days you don't want to fuss too much in the kitchen.  Add a simple salad or one veggie such as delicious "Best Simple Green Beans" with this particular casserole and you're done!
2 tbsp olive oil (30 mL)
4 cups diced, cooked chicken (1 L)
1 green bell pepper, diced
1 yellow bell pepper, diced
1 red bell pepper, diced
1 small onion, chopped
Creamy Fajita Sauce:
8 oz cream cheese (250 g)
1 cup chicken stock (250 mL)
1/2 cup whipping cream (125 mL)
2 tsp crushed garlic (10 mL)
11/2 tsp oregano (7 mL)
11/2 tsp cumin (7 mL)
1/2 tsp chili powder (2 mL)
1/2 tsp paprika (2 mL)
1/2 tsp salt (2 mL)
1/4 tsp black pepper (1 mL)
2 cups grated Mexican Blend cheese, OR (500 mL)
  half and half Cheddar and Monterey Jack cheeses

Preheat the oven to 350°F (180°C). 

In large skillet in 1 tbsp (15 mL) olive oil and over medium heat, stir-fry chicken until browned.  Set aside.

Creamy Fajita Sauce:  In large skillet, place cream cheese (broken up into chunks), chicken stock, whipping cream, garlic, oregano, cumin, chili powder, paprika, salt and black pepper.  Whisk until smooth and bubbly.

In large skillet in remaining olive oil, cook green, yellow and red bell peppers and onion until turning soft.  Stir in chicken and place in 2-qt (2 L) casserole dish.  Combine with Creamy Fajita Sauce and sprinkle with Mexican Blend cheese over the top.

Bake 35 minutes or until casserole is bubbly and cheese has browned around the edges of the casserole dish.

Yield:  8 servings

1 serving
407.3 calories
32.9 g protein
27.2 g fat
1.3 g fiber
6.3 g net carbs 

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