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Saturday, July 23, 2016

CHOCOLATE CARAMEL PECAN BARS




CHOCOLATE CARAMEL PECAN BARS

This is a recipe Yara Eloff, our sweet, beautiful Spanish daughter-in-law, brought to our house.  She wanted us to make this dessert, so here you are! Make these only if you have wonderful will power.  My husband and I polished off almost all of these in 3 days flat!  I don't think Yara and Jonathan got more than one or two pieces each!!  There is something so wonderful about the texture straight out of the refrigerator.  Pecans, chocolate and caramel go together so well too.  I used unsweetened carob chips and these were so good.  I can only imagine how good they would be with real sugar-free chocolate chips.  Chocolate gives me migraines, so unsweetened carob chips are better than nothing for me!  The reason for the "funny" instructions...i.e. the melted butter poured over at the end (which is what I did) is that initially the crust was too crumbly and pouring the butter over the baked dessert saved it in the most delightful way!!  It is quite possible that simply adding that melted butter to the crust alone will be fine.

3 cups pecans, roughly chopped (750 mL)
Crust:
1 cup Gluten-Free Bake Mix 2 (click for recipe)  (250 mL)
1 cup ground almonds (250 mL)
1/cup butter, melted (75 mL)
Liquid sweetener (sucralose or stevia) to equal 1/cup (75 mL)
  sugar
Filling:
Dulce de Leche (click for recipe)
2 tbsp unsalted butter, melted (30 mL)
1/cup unsalted butter, melted (60 mL)

Preheat the oven to 350°F (180°C). 

Spread the pecans out on a baking sheet and bake about 8 minutes, or until they are fragrant.  Remove from oven and set aside in a bowl.

Grease a 13 x 9-inch (33 x 23 cm) baking dish.

In medium bowl, combine Gluten-Free Bake Mix 2 and ground almonds.  In small bowl, combine melted butter and liquid sweetener. Stir into dry ingredients.  Press mixture into baking dish (use plastic wrap to help spread the crust evenly).  Remove plastic wrap.  Bake 12 minutes.

Prepare Dulce de Leche and add 2 tbsp (30 mL) unsalted butter.  Add to pecans in bowl and stir to coat them well.  Spread the caramel pecan mixture over the crust, and then sprinkle with chocolate chips.  Bake 15 minutes.  Remove from oven and drizzle 1/4 cup (60 mL) melted unsalted butter over the entire dish.  Allow to cool, then refrigerate overnight until set.

Yield:  36 bars
1 bar
159.9 calories
2.8 g protein
15.2 g fat
0.9 g fiber
3.5 g net carbs

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Friday, July 22, 2016

SHRIMP SALAD IN AVOCADO BOATS




SHRIMP SALAD IN AVOCADO BOATS

George Stella has a very famous Southwestern Chicken Salad in Avocado Bowls.  This is an idea I had along those lines, but his recipe is very different. Very filling, tasty lunch this was!  Highly recommended.   Enough filling for 4 large avocados or 6 small California avocados, which I normally buy, but I couldn't find them that week.

4 Large ripe avocados
1 tbsp olive oil (15 mL)
10 oz fully-cooked shrimp (284 g)
1/tsp salt (1 mL)
3 tbsp chopped green onions (45 mL)
1 Roma tomato, chopped
1/cup mayonnaise (60 mL)
2 tbsp sour cream (30 mL)
1 tbsp spreadable cream cheese (15 mL)
Sweetener to equal 1 tsp (5 mL)
  (optional)
11/tsp lemon juice (7 mL)
1/tsp dried parsley (2 mL)
Hot sauce, to taste (optional)
1/tsp salt (1 mL)

Slice avocadoes in half.  Remove pit and peel.  If serving this salad later, skip this step until just before serving, but meanwhile chill the shrimp salad.

In frying pan, in olive oil, over medium heat, cook shrimp about 1 minute (even although they are fully cooked, this gives them a better taste) and sprinkle with 1/tsp (1 mL) salt.  Set aside to cool 10 minutes.

In large bowl, combine shrimp, green onions and tomato.  In small bowl, mix together mayonnaise, sour cream, spreadable cream cheese, sweetener (if using), lemon juice, parsley, hot sauce (if using) and salt.  Add to shrimp and stir to combine well.  Fill avocado halves.  Serve immediately.

Yield:  8 servings
1/large filled avocado
380.9 calories
13.1 g protein
33.4 g fat
3.4 g fiber
8.1 g net carbs

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Wednesday, July 20, 2016

CHOCOLATE ZUCCHINI CAKE




     

CHOCOLATE ZUCCHINI CAKE

Refrigerated, this special cake has a more dense texture, which my husband and son love; however, at room temperature it has a lighter texture. I promise nobody practically will figure out there is zucchini in the cake, especially since I peeled the zucchini first before grating..  It simply contributes to the moistness and texture of the cake. If you suddenly have more zucchini growing in your garden than you know what do with, this is a great recipe.  The cake freezes well  The carob option is for people like me who cannot have cocoa or dark chocolate due to migraines. For me it has been about 15 years of having to mostly abstain or risk a migraine, and many a time I did risk it and paid the price! I have to tell you this carob powder tastes like the real thing in baking.  I love it.  I even use the unsweetened carob chips instead of chocolate chips.  My life has become sweeter as my beloved chocolate is back on the table for me again.  Thanks to one sweet lady who cared enough to comment on my blog that that is what her mother used.  I decided to try it out and now you will see more chocolate desserts from me once again. Please be aware that even although erythritol works really well as a sweetener in combination with another low-carb sweetener in baking....it should not be consumed by people with sensitive bladders.  It can make the bladder more sensitive as it is processed through the bladder ... that is why this particular sugar alcohol does not cause intestinal discomfort.  Hope that helps someone out there, just as I, in turn, have been helped by a kindly soul.

This lovely moist cake was the one I made for my husband's 60th birthday! Half a cherry is 1 gram of carbohydrate.

21/2 cups Gluten-Free Bake Mix 2 (click highlighted text)  (625 mL)
2/3 cup carob powder, OR cocoa (125 mL)
1 tbsp baking powder (15 mL)
1 tsp baking soda (5 mL)
1/2 tsp salt (2 mL)
3/cup butter, softened (175 mL)
3 eggs
Liquid sweetener (sucralose or stevia) to equal 11/2 cups sugar (375 mL)
1/3  cup granulated erythritol, OR 8 coffee sweetener packets (75 mL)
  (Use double the amount if using cocoa)
3/4 cup heavy cream (175 mL)
2 tsp vanilla extract (10 mL)
11/2 tsp unflavored gelatin (7 mL)
2 cups finely grated, peeled zucchini (500 mL)
Chocolate Cream Cheese Frosting:
8 oz regular cream cheese (250 g)
Liquid sweetener  (sucralose or stevia) to equal 1 cup sugar (250 mL)
1/2 cup almond butter (125 mL)
1/2 cup vanilla, OR chocolate whey protein (125 mL)
  (I use GNC Gold Standard)
1/4 cup unsalted butter, melted (50 mL)
2/3 cup carob powder, OR cocoa (150 mL)
1/4 cup powdered erythritol, OR (60 mL)
  6 sweetener packets (the kind for coffee)
2 tbsp heavy cream (30 mL)
2 tsp light-tasting olive oil (10 mL)

Preheat oven to 350°F (180°C). In large bowl, combine Gluten-Free Bake Mix 2, carob powder, OR cocoa, baking powder, baking soda, cinnamon and salt.

In food processor, process butter and add eggs while processing.  Add liquid sweetener, erythritol, heavy cream, vanilla extract and gelatin; process.  Add zucchini and process briefly.  Add the dry ingredients and process about 1 minute until well incorporated, scraping the sides occasionally.

Pour into two nonstick, 8-inch (20 cm) cake pans that have been lined on the bottom with parchment paper sprayed with nonstick cooking spray on both sides. You can skip that step and simply grease and "flour" with a dusting of bake mix or almond flour.  Bake 50 minutes or until cake tester comes out clean.  Allow cake to cool completely in a draft-free area on wire rack before removing and frosting the cake.  Frost the cake between layers, on top and down the sides.  The cake can be left at room temperature for hours at a time, but should be refrigerated in between.

Chocolate Cream Cheese Frosting:  In food processor with sharp S-blade, combine cream cheese, liquid sweetener, almond butter, vanilla, OR chocolate whey protein, butter, carob powder, OR cocoa, erythritol, OR sweetener packets, heavy cream and olive oil.  Process well until it is smooth, scraping the sides occasionally.

Helpful Hints: *Whole milk powder can be found in the Hispanic section of Super Walmart or in Publix or in Costco.  This cake would make good cupcakes made in a muffin pan with cupcake liners or it could be spread in a greased 9 x 13-inch (23 x 33 cm) glass baking dish or poured into two parchment-lined 8-inch (20 cm) nonstick heart-shaped cake pans or an 8-inch greased, nonstick springform pan.  Baking times will vary depending on the bake ware chosen, so keep an eye on your creation and use a cake tester.  When cool, run knife around circumference of cake between cake and pan and then invert, supporting cake with palm of hand to gently release.  Remove parchment paper.

Yield:  16 servings
Carob/cocoa
357.8/450.6 calories
8.6/10.0 g protein
29.6/30.2 g fat
2.2/3.8 g fiber
10.7/6.6 g net carbs

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Tuesday, July 19, 2016

CHEESY CHICKEN AND MUSHROOM CASSEROLE






CHEESY CHICKEN AND MUSHROOM CASSEROLE

This AWESOME recipe, or something somewhat similar, is very popular in the Ukraine and is often served in Ukrainian restaurants. I made my own creamy sauce, as in the Ukraine it would be a typical flour-based sauce. A rotisserie chicken works well here. Everything is chopped…the chicken, the mushrooms and the onions!

2 tbsp butter (30 mL)
1 cup chopped onions (250 mL)
1 lb mushrooms, chopped (0.45 kg)
1/2  tsp salt (2 mL)
1/4  tsp black pepper (1 mL)
4 cups chopped chicken (1 L)
  (about 1 lb; 0.45 kg)
11/4  cups grated Mozzarella cheese (300 mL)
Fresh parsley for garnish, optional
Creamy Sauce:
4 oz regular cream cheese (125 g)
1/2  cup chicken stock, OR water* (125 mL)
1/4  cup whipping cream (60 mL)
2 tbsp water (30 mL)
1 tsp onion salt (5 mL)
1 tsp cornstarch, OR arrowroot powder (5 mL)
1/4  tsp salt (1 mL)
1/8  tsp white pepper (0.5 mL)

Preheat the oven to 425°F (220°C). 

In nonstick frying pan, in butter and over medium heat, cook onions until turning translucent and browning in places.  Add mushrooms.  Cook 5 minutes, adding the salt and pepper.  Add chicken and toss gently to combine; stir fry a couple of minutes to heat.  Transfer to a large bowl.

Creamy Sauce:  In medium saucepan, combine cream cheese, chicken stock, OR water, whipping cream, water, onion salt, cornstarch, OR arrowroot powder, salt and white pepper.  Over medium heat, stir until the cream cheese has melted and the sauce is hot and bubbly.  Pour over the chicken mixture, tossing to combine. 

Turn out chicken mixture into 9 x 13-inch (23 x 33 cm) glass baking dish. Sprinkle with Mozzarella cheese.  Bake 20 minutes.  Garnish with fresh parsley, if desired.

Helpful Hint:  *If using water instead of chicken stock, remember to use a little more salt.  

Yield:  6 servings
1 serving
350.0 calories
30.6 g protein
21.7 g fat
1.5 g fiber
6.6 g net carbs 

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Sunday, July 17, 2016

COOKIE DOUGH PUMPKIN CHOCOLATE CHIP COOKIES





COOKIE DOUGH PUMPKIN CHOCOLATE CHIP COOKIES

These cookies taste just like the title says.  They are soft and almost doughy when freshly baked, hence the name, but not overly….just a wonderful texture actually.  They are rather addictive and I adore them.  If you prefer a firmer texture, store in the freezer.  I liked them very well kept in the refrigerator, however - both ways actually!  Again, I am in love with these cookies and I'm dreaming about making them soon as they are now all gone!  Gosh, I would love one right now.  If you cannot handle chocolate (due to sugar alcohols or migraines), then use unsweetened carob chips (which is what I used - they are naturally sweet)...available on Amazon.  Delicious!

1 egg
3/cup canned pumpkin (175 mL)
1/cup light-tasting olive oil (75 mL)
Liquid sweetener (sucaralose or stevia) to equal 1 cup sugar (250 mL)
1/cup powdered erythritol, OR (60 mL)
  6 packets sweetener (the kind for coffee)
11/tsp unflavored gelatin (7 mL)
21/cups Gluten-Free Bake Mix 2 (click) (560 mL)
2 tsp cinnamon (10 mL)
2 tsp baking powder (10 mL)
1/tsp baking soda (2 mL)
1/tsp salt (1 mL)
11/cups sugar-free chocolate chips, OR unsweetened carob chips (375 mL)
  (sugar-free chocolate chips also available at Wal-Mart)

Preheat the oven to 350°F (180°C). 

In food processor, process egg, pumpkin, oil, liquid sweetener, erythritol (or alternative) and gelatin.  In large mixing bowl, combine Gluten-Free Bake Mix 2, cinnamon, baking powder, baking soda and salt.  Add to food processor; process.  The dough will be a little stiff.  Stir in chocolate chips.

Using a cookie scoop (2 tablespoonfuls), place cookie dough on well-greased cookie sheet.  Bake 10 minutes, or until light brown underneath.  Allow to cool completely, before transferring to the refrigerator or freezer.

Yield:  24 LARGE cookies
1 cookie
128.4 calories
2.6 g protein
9.2 g fat
0.2 g fiber
3.3 g net carbs 

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Saturday, July 16, 2016

CHEESY MEATBALL SKILLET DISH



CHEESY MEATBALL SKILLET DISH

Our daughter-in-law, Yara Eloff, gave me this recipe to try on a recent visit to our mountain-top home in the jungle.  Awesome!  This recipe makes enough for two skillets with 12 meatballs in each one.  This meal feeds a crowd, or you could freeze one skillet for later, or simply halve the recipe, if you don’t require that much food.  Coconut flour is very absorbent of moisture and helps bind the meatballs…therefore, no breadcrumbs are required.  This is so tasty and looks lovely too...good enough for company!  Lovely with cauli-mash and buttery, garlic green beans.  

2 lbs lean ground beef (0.9 kg)
1/cup grated Parmesan cheese (125 mL)
  (the kind in a can is fine)
2 tbsp coconut flour (30 mL)
1 tbsp crushed garlic (15 mL)
2 eggs
2 tsp liquid smoke (10 mL)
11/tsp salt (7 mL)
1/tsp black pepper (2 mL)
2 tbsp light olive oil (30 mL)
2 cups grated Mozzarella cheese (500 mL)

In large bowl, combine ground beef, Parmesan cheese, coconut flour and garlic.  In small bowl, beat eggs with fork and add liquid smoke, salt and black pepper; beat again with fork to combine well.  Add to ground beef mixture and combine well with your hands.  Form golf-ball sized meatballs.  I used a small ice cream scoop.

In two skillets, in 1 tbsp (15 mL) olive oil per skillet, cook 12 meatballs per skillet, over medium high heat, browning them on both sides.  Reduce heat and add marinara sauce.  Coat the meatballs in the sauce.  Simmer over medium low heat until meatballs are thoroughly cooked and no longer pink in the middle.  Cover each skillet with 1 cup (250 mL) grated Mozzarella cheese.  Cover with a lid or just simmer gently until the cheese melts.  Serve.

Yield:  24 meatballs/8 serv.
1 serving 
488.5 calories
36.1 g protein
33.4 g fat
0.9 g fiber
9.5 g net carbs 

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Monday, July 11, 2016

CREPES WITH SAVORY CHICKEN ALFREDO FILLING



CREPES WITH SAVORY CHICKEN ALFREDO FILLING
Deliciously good and satiating savory crepes.  Serve with cherry tomatoes or a leafy salad, if desired.  When I was a young woman, Ian and I would visit Peter's Pancake House in Cape Town (recently voted the most beautiful city in the entire world) and enjoy savory crepes.  That is where I learned you don't always have to serve crepes for dessert.  Use whichever crepes you prefer.  There are two more with lower carb levels and one of the recipes is only 1 g carbohydrate per crepe (that's tough to beat!) and it still tastes wonderful.  Find those recipes HERE and HERE.  Make sure you have a good nonstick pan and then all you need is to brush the pan in between every other crepe with a titch of light-tasting olive oil or melted butter.  You don't want to impart any strong flavors to the crepes.

1 roast chicken
Alfredo Sauce:
8 oz regular cream cheese (250 g)
1/2 cup grated Parmesan cheese (the kind in a can) (125 mL)
1/2 cup Hood® Calorie Countdown (125 mL)
  Milk, OR Carolyn’s Low-Carb Milk  
1/2 cup butter (125 mL)
Crepes:  Or use lower carb crepes:  Find those recipes HERE and HERE.  Leave sweetener out.
2 cups Hood® Calorie Countdown (500 mL)
12 large eggs
2 cups gluten-free oat flour (500 mL)
1/2 cup butter, melted (125 mL)  (this can be reduced by half!  In fact, I have forgotten it once or twice!)
1/2 tsp xanthan gum (2 mL)  You can use 1/4 tsp or leave it out!
3 tbsp olive oil (45 mL)

Cut up roast chicken and cut the chicken meat into small pieces. 

Alfredo Sauce:  In large frying pan, combine cream cheese, Parmesan cheese, milk of choice and butter.  Allow cream cheese, cheese and butter to melt over medium heat and stir to blend well.  Add chicken.  Set aside. {about 4 cups (1L)}

Crepes:  In food processor or blender, combine Hood® Calorie Countdown milk, OR Carolyn’s low-carb milk, eggs, oat flour, butter, SPLENDA® and xanthan gum.  Blend well, stopping to scrape sides of food processor or blender a couple of times.

Into cereal bowl, pour olive oil. Using a pastry brush, brush a tiny amount of oil to cover a 6-inch (15 cm) nonstick pan.  Pour 3 tbsp (45 mL) crepe batter in pan (tilt to cover) and cook over medium low heat until edges turn brown and bubbles form.  Flip crepe and cook the other side briefly.  Transfer to a dish with a lid to keep the crepes warm.

Fill each crepe with 2 tbsp (30 mL) of Chicken Alfredo (warm briefly again in the frying pan).  Fold edges over to middle.

Variation: Canap├ęs:  Excellent, tasty appetizer. Serve cold.  Fill Crepes, fold over and refrigerate.  Before serving, slice into bite-size pieces.  

Yield:  32 crepes, filled
1 crepe
173.0 calories
7.7 g protein
13.8 g fat
4.2 g carbs  (will be quite a bit less with the 1 g carb crepes - it will be very low-carb!)


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Sunday, July 10, 2016

CURRIED CHICKEN WITH PEACHES


CURRIED CHICKEN WITH PEACHES
This fruity chicken curry with coconut milk has a full-bodied flavor with sweet, salty and spicy flavors mingling together in a most delightful way. This chicken curry is such an easy, delicious, quick meal to prepare as you start out with a store-bought roasted chicken!   This recipe is in Low-Carbing Among Friends, Volume 1.  I just used rotisserie chicken from the grocery store - actually from the equivalent of Costco.  It is called Price Smart here in the tropics.

2 tbsp olive oil, divided (30 mL)
1/2 cup chopped onion (125 mL)
1 small red pepper, chopped
11/2 tsp crushed garlic (7 mL)
1 tbsp curry powder, OR to taste (15 mL)
1 tbsp sugar substitute to equal 1 tbsp sugar (15 mL)
1 tsp seasoning salt (5 mL)
1 tsp basil (5 mL)
4 cups chopped, cooked chicken (1 L)
  (1 roast chicken)
15 oz can peach halves in juice, drained, OR better yet, use fresh peaches! (444 mL)
1 cup coconut milk (250 mL)
1/2 cup water (125 mL)
2 tbsp fresh cilantro, chopped, optional (30 mL)

In large frying pan, heat 1 tbsp (15 mL) olive oil and add onion.  Stir fry until turning translucent.  Add red pepper and stir fry until almost tender along with crushed garlic.  Stir curry powder, sugar substitute, seasoning salt and basil into vegetables.  Add remaining olive oil.  Add chicken and stir fry briefly. Stir in chopped peaches. Pour in coconut milk and water; cook until coconut milk reduces to desired thickness.  Taste and add extra curry powder, if necessary.  Stir in cilantro, if using, and serve over Cauli-Fried Rice, if desired.  I didn't find it necessary.

Helpful Hints:  You’re welcome to start with raw chicken breasts, sliced into cubes – 4 large chicken breasts should do it.  Stir-fry the chicken until turning white and set aside.  If the peaches were in light syrup, drain, and rinse the peaches.  If you’d like to use the whole can of coconut milk, the carbs will be just over 10 grams.

Yield:   5 servings
1 serving
322.1 calories
18.3 g protein
23.5 g fat
9.5 g net carbs

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FAUX POTATO BITES (ZUCCHINI)




FAUX POTATO BITES (ZUCCHINI)
I need superlatives to describe this recipe!  It is going to be a staple in our household for sure! Our family sure enjoyed these.  In the summer time with abundant zucchini coming out of gardens, we’re always looking for lovely zucchini recipes.  This one will most likely be one you revisit as well, because most people will enjoy these very much. I have made this recipe using chayotes as well.  Awesome using either vegetable.

10.5 oz peeled zucchjni,  OR chayote finely grated (300 g)
1 cup grated Cheddar cheese, OR (250 mL)
  Monterey Jack cheese
1/cup Gluten-Free Bake Mix 2 ,OR use a combo of almond flour and (125 mL)
  2 tbsp coconut flour
3 tbsp finely chopped onion (45 mL)
3 eggs
1/tsp onion salt (2 mL)
1/tsp salt (1 mL)
1/tsp black pepper (1 mL)
1/tsp garlic powder (1 mL)
1 tsp baking powder (5 mL)
2 tbsp grated Cheddar cheese, OR Monterey Jack for the tops (30 mL)

Preheat oven to 350°F (180°C). 

Using your hands, squeeze as much liquid as possible out of the grated zucchini as possible.

In large bowl, combine grated zucchini, 1 cup (250 mL) Cheddar cheese, OR Monterey Jack cheese, Gluten-Free Bake Mix 2 (or alternative) and onion.

In small bowl, beat eggs with fork.  Add onion salt, salt, black pepper and garlic powder; beat with fork to combine.  Stir into zucchini mixture.  Place mixture in greased nonstick muffin tray.  Sprinkle tops with remaining 2 tbsp (30 mL) grated Cheddar , OR Monterey Jack cheese.  Bake 25 to 35 minutes or until tops spring back when touched and they are golden brown on top.  Allow to cool 10 minutes before removing.

Yield: 8 faux potato bites
1 potato bite with zucchini
133.5 calories
8.1 g protein
9.7 g fat
0.7 g fiber
2.6 g net carbs 

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Saturday, July 9, 2016

CHICKEN, VEGGIE AND MOLTEN CHEESE EGGPLANT BOATS






CHICKEN, VEGGIE AND MOLTEN CHEESE EGGPLANT BOATS
This is quicker than making Eggplant Parmigiana and just as tasty!  The presentation is fun and looks quite fancy.  This makes for a substantial side.  Add some sausage and a salad or another side and you have a lovely meal.  Let's face it.  Most of our good carbs come from veggies.  I love vegetables and it makes a big difference to my meal if our vegetables are interesting, tasty and well thought out.  Eggplant is one of my favorite vegetables, but I realize not everyone has an acquired taste for eggplant.  However, if you do, count yourself blessed as there is so much one can do with this vegetable.

3 Japanese eggplants
1 tbsp olive oil (15 mL)
1 small onion, chopped
1 tsp crushed garlic (5 mL)
14.5 oz can diced tomatoes (411 g)
1/2  tsp oregano (2 mL)
1/2  tsp basil (2 mL)
1/2  tsp salt (2 mL)
1/2  cup water (125 mL)
Liquid sweetener (sucralose or stevia) to equal 2 tsp sugar, (optional) (10 mL)
1 cup diced, cooked chicken (250 mL)
1 cup shredded Monterey Jack Cheese (250 mL)

Preheat oven to 375°F (190°C). Wash eggplants, dry and cut them in half lengthwise.  Cut out the pulp, leaving a skinny rim around the edges and on the bottom of the boat.  Dice pulp.

In large saucepan, in olive oil, cook diced eggplant and onion a few minutes.  Add crushed garlic; stir fry l minute.  Add diced tomatoes, oregano, basil and salt.   Add water and liquid sweetener.  Simmer until moisture evaporates.  Stir in cooked, warm chicken.

Fill eggplant boats with veggie and chicken mixture and sprinkle with Monterey Jack cheese.  Bake in oven 20 to 25 minutes, or until eggplant rims test soft to the tip of a paring knife and cheese is golden.  If desired, sprinkle warm eggplant boats with more cheese.

Yield:  6 eggplant boats
1 boat (half eggplant)
110.3 calories
6.1 g protein
6.3 g fat
8.3 g net carbs

Helpful Hint:  The sweetener is just to balance out flavors. 

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