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Tuesday, September 29, 2015

BACON CHEESEBURGER STUFFING MUFFINS





BACON CHEESEBURGER STUFFING MUFFINS

Cute way to serve stuffing at Thanksgiving!  They taste every bit as if they are filled with bread!  You could also just put the mixture in a 9 x 13-inch (2 L) casserole dish and get many more servings out of this!  These are very dense and heavy served this way, so I found half a muffin was plenty for me! Super and unusual alternative to the usual stuffing recipes.  I think I will be making these again for the holiday season at some point.  My youngest son is a big fan of stuffing.

21/cups Gluten-Free Bake Mix 2 (560 mL)
2 tsp baking powder (10 mL)
11/tsp salt (7 mL)
2 eggs
3/cup coconut milk (175 mL)
3/cup water (175 mL)
11/lbs lean ground beef, cooked (0.680 kg)
2 cups grated Mozzarella cheese, (500 mL)
  divided
1/cup green onions, green tops only (60 mL)
5 slices bacon, cooked (not quite crisp), chopped

Preheat oven to 350°F (180°C).  You make these in a muffin pan or you can use a 9 x 13-inch dish and make more and smaller servings.

In large bowl, combine Gluten-Free Bake Mix 2, baking powder and salt.

In food processor, process eggs, coconut milk and water.  Add dry ingredients and process.  Turn out into the large bowl.  Add cooked ground beef, 11/2 cups (375 mL) Mozzarella cheese and green onions.  Stir to combine well.  Fill 12 greased muffin cups with the mixture.  Top with remaining cheese and bacon bits.  Bake in oven 30 minutes.  Allow to cool slightly and then remove. Serve warm.

Yield:  12 stuffing muffins
1 stuffing muffin
304.9 calories
25.4 g protein
27.9 g fat
0.1 g fiber
5.9 g net carbs 

Sunday, September 27, 2015

PUMPKIN SPICE COOKIES




PUMPKIN SPICE COOKIES WITH CREAM CHEESE FROSTING
Spiced cookies with a wonderful sweet cream cheese frosting.  These cookies would be wonderful for the holidays and now is not too early to start collecting some pumpkin recipes.  I love pumpkin desserts I must admit, even although I had to move to Canada from South Africa to learn about them and to eventually come to really appreciate them.  Pumpkin pie took a while...that must be a bit of an acquired taste, but today I love pumpkin pies, pumpkin cookies, pumpkin muffins, loaves, mousses, ice cream and you name it!  I usually buy the canned pumpkin (must not be pumpkin pie filling with sugar...just plain) way ahead of time, because sometimes in past years there has been a shortage of canned pumpkin. Gasp!

21/2 cups Gluten-Free Bake Mix 2 (CLICK for recipe) (750 mL)
2 tsp cinnamon (10 mL)
1 tsp baking powder (5 mL)
1 tsp baking soda (5 mL)
1/2 tsp nutmeg (2 mL)
1/2 tsp ground cloves (2 mL)
1/2 tsp salt, OR half the amount (2 mL)
1 egg
1/2 cup butter, softened (125 mL)
Liquid sweetener (sucralose or stevia) to equal 11/4 cups sugar (300 mL)
11/8 cups canned pumpkin (280 mL)
1/4 cup granulated erythritol (60 mL)
11/2 tsp unflavored gelatin (7 mL)
1 tsp vanilla extract (5 mL)

Preheat oven to 350°F (180°C).  In medium bowl, combine Gluten-Free Bake Mix, cinnamon, baking powder, baking soda, nutmeg, cloves and salt.

In food processor, process egg, butter, liquid sweetener, pumpkin, erythritol, gelatin and vanilla extract.  Add dry ingredients and process.  Drop by 2 tablespoonfuls on greased cookie sheet.  Flatten and shape cookies with the back of spoon sprayed with nonstick cooking spray, when necessary to prevent sticking.  Bake in oven 13 to 15 minutes, or until brown underneath.  When cool, frost with Cream Cheese Frosting.

Yield:  24 large cookies

1 cookie/with frosting

94.6/128.7 calories

2.3/2.8 g protein

7.8/11.3 g fat

3.3/3.5 g carbs



For other great Low-Carb, Gluten-Free recipes by the team & me:

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CRACKED PEPPER DRESSING FOR SALADS


CRACKED PEPPER DRESSING FOR SALADS
This salad dressing is so good and you won’t believe it – it is almost like a mild-tasting Blue cheese dressing.  I don’t like Blue cheese dressing but I like this.  Hope you will give it a try.  Check out the really low-carbs on this one!


1/2 cup mayonnaise (125 mL)
1/4  cup whipping cream (60 mL)
1 tbsp lemon juice (15 mL)
1 tbsp Parmesan cheese (15 mL)
11/2 tsp coarsely ground black pepper (7 mL)
1/2 tsp crushed garlic (2 mL)
1/4  tsp onion salt (1 mL)
1 tbsp finely chopped green onion (15 mL)

In medium bowl, combine mayonnaise, cream, lemon juice, Parmesan cheese, black pepper, crushed garlic and onion salt.  Sprinkle with chopped green onion and perhaps grind a little more black pepper over the top.

Helpful Hint:  Double the recipe, if desired.

Yield:  3/4  cup (175 mL)
1 tbsp (15 mL) per serving
85.9 calories
0.5 g protein
9.1 g fat
0.5 g net carbs


For other great Low-Carb, Gluten-Free recipes by the team & me:

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PEPPERED SWEET GARLIC CHICKEN




PEPPERED SWEET GARLIC CHICKEN

This recipe will please most people and the awesome part about it is that it is so very easy and quick to prepare as well. Lovely with cauli-mash and veggies on the side or a fabulous cheesy cauliflower and broccoli casserole, which is what I served it with, in addition to some lovely slices of avocado.  Great meal!  The dark color of the sauce is from the organic molasses that I used...only a little and as you can see the carbs are very low.

5 large chicken breasts
  (if you have 4 – that’s fine)
11/tsp salt (6 mL)
1 tsp black pepper (5 mL)
1/cup olive oil (60 mL)
2 tbsp bottled garlic (30 mL)
1/cup powdered erythritol (75 mL)
2 tsp molasses (10 mL)
2 tsp dried parsley (10 mL)

Preheat the oven to 450°F (220°C).  Line a sheet pan with foil.

Remove any bits of bone from the chicken breasts.  In small bowl, combine salt and black pepper.  Sprinkle over both sides of chicken breasts and place on prepared sheet pan.


In nonstick frying pan, over medium heat, add olive oil and garlic.  Cook until garlic starts turning light brown.  Add erythritol, molasses and parsley.  Stir until erythritol dissolves.  Brush the mixture over the top of the chicken breasts.  Bake chicken 20 to 25 minutes.  Check after 20 minutes and bake a few minutes more, if necessary. (The chicken should be white throughout in the center of the thickest chicken breast).  Allow to sit 5 minutes and serve.

Yield:  5 servings
1 serving
238.8 calories
27.5 g protein
12.3 g fat
0.1 g fiber
3.2 g net carbs


For other great Low-Carb, Gluten-Free recipes by the team & me:

Support your team, buy Low-Carbing Among Friends cookbooks at: 

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JIFFY CHEESECAKES WITH A CREAMY TEXTURE

You can see the cheesecake in the foreground is creamy-smooth on top, but the one in the background has a "broken" surface.  It will still be fine, but the texture will be different.  You want creamy-smooth perfection.  It only took 33 seconds in my microwave oven, but I have a very powerful microwave oven of 1200 watts.







JIFFY CHEESECAKES WITH A CREAMY TEXTURE
This has got to be the easiest cheesecake to make, the quickest and, believe it or not, one of the yummiest cheesecakes with a creamy, not-too-soft texture.  The most difficult part will be waiting for the cheesecake to chill.  I stick the cheesecakes in the freezer to hurry up the process.  It works! 

Tip:  Keep the egg yolks...add to another couple of eggs and make scrambled eggs.

4 oz regular cream cheese (125 g)
1 cup sour cream (250 mL)
1/4 cup egg whites (60 mL)
1/4 cup powdered erythritol (60 mL)
Liquid sweetener (sucralose or stevia) to equal 2 tbsp (30 mL)
1 tsp lemon juice (5 mL)
1/2 tsp vanilla extract (2 mL)
1/4 tsp xanthan gum (1 mL)  Could possibly leave this out (just makes it a bit thicker)
tsp sugar-free jam of choice, optional (10 mL)
Crumb Topping (optional):
2 tbsp ground almonds, OR Gluten-Free Bake Mix  (30 mL)
Sweetener to equal 2 tsp sugar (10 mL)
1 tsp butter, melted (5 mL)

In food processor, process cream cheese, sour cream, egg whites, powdered erythritol, liquid sweetener, lemon juice, vanilla extract and xanthan gum until smooth. 

Pour evenly into 2 small ramekins and drop blobs of jam on the surfaces, if using.  Swirl in (not stir in) with a knife. Microwave individually on high 33 seconds in a 1200 watt microwave oven. (You want to stop the cooking before the cheesecake surface “breaks.”)  If the wattage is half that amount, you may need to microwave the cheesecake a lot longer.  Look through the microwave door and just as the cheesecake starts to rise, stop the cooking. 

Chill in the freezer about one hour to speed the chilling process.  If you accidentally freeze it solid – not to worry – place in the refrigerator until soft.  

Crumb Topping (optional):  In small bowl, combine ground almonds, OR Gluten-Free Bake Mix,  sweetener and melted butter.  Sprinkle chilled cheesecakes with crumb topping

Helpful Hints:  Even if you overcook the cheesecake, it will still be quite good, but the texture will just not be as creamy-good.  It may take one or two tries to get the timing for your microwave oven, but once you do, this will be your go-to recipe for cheesecake in a jiffy!  The cheesecake servings are huge, so you can easily eat half and the other half the next day, if you have that sort of will power.  My ramekins are wider and more shallow than a coffee mug.  A coffee mug may be used but again the timing will differ.  You can add any swirl ins that you prefer such as sugar-free chocolate chips or a little chocolate sauce or whatever.  If you use the sugar-free jam, it will bring the carbs up by the carb count of the jam.

Yield:  2 huge servings
1 serving
384.3 calories
12.3 g protein
33.9 g fat
7.5 g net carbs



For other great Low-Carb, Gluten-Free recipes by the team & me:

Support your team, buy Low-Carbing Among Friends cookbooks at: 


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Saturday, September 26, 2015

CHICKEN VEGETABLE MELT



CHICKEN VEGETABLE MELT

Lovely!  I used this as a side dish actually, but it can definitely be a main dish as well.  The addition of avocado was awesome!  Avocado is higher in potassium than bananas, did you know that?  If you take zinc regularly (men often do), remember that it depletes magnesium, and if magnesium is depleted, potassium gets depleted as well.  Just by increasing magnesium, potassium gets increased.  Sometimes our electrolytes can get out of whack, so it is interesting to note things like this.  Magnesium also helps some people with Tourette's Syndrome.  Depending on the magnesium brand, it can help with regularity.  Magnesium guards against osteoporosis and helps reduce migraines. Hope that helps someone out there!

2 tbsp bacon fat, divided (15 mL)
1 lb sliced mushrooms (0.45 kg)
Seasoning salt, to taste
Black pepper, to taste
1 cup chopped onion (250 mL)
2 large red bell peppers, chopped
  (or use whatever you have on hand)
2 to 3 cups cooked, diced chicken (I use a rotisserie chicken)  (500 -750 mL)
1 avocado, peeled, seeded and chopped
1 cup grated Monterey Jack, OR Mozzarella cheese (250 mL)
  (or any other cheese that you like!)

In large, nonstick frying pan, over medium heat in 1 tbsp (15 mL) bacon fat, cook mushrooms until turning brown.  Sprinkle with seasoning salt and black pepper to taste.  Set aside.

In same frying pan, over medium heat in 1 tbsp (15 mL) bacon fat, cook onion until turning soft.  Add bell peppers and cook until softening.  Add mushrooms, chicken and stir fry to heat through.  Add avocado, toss, adjust seasonings, sprinkle with cheese, lower heat, and put lid on pan for a while to melt it.  Serve.

Yield:  6 servings
1 serving
279.6 calories
21.5 g protein
17.3 g fat
2.1 g fiber
9.1 g net carbs



For other great Low-Carb, Gluten-Free recipes by the team & me:

Support your team, buy Low-Carbing Among Friends cookbooks at: 

http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced!  Volume 4 is FREE with a purchase!

Friday, September 25, 2015

CHEESE BREAD STICKS




CHEESE BREAD STICKS
Served warm, these are soft, cheesy "bread" sticks. Nice with a glass of white wine.  They freeze really well, too, for about a month.  Nuke one approximately 15 seconds and enjoy as though it  was fresh out of the oven again.  Did you know oat flour is actually Paleo?  Yep, 32,000 years ago they were grinding oats into flour: CLICK HERE for the article.   I used to be afraid of grains when I began low-carbing, but after many years (since 1999), I discovered that oat flour, in particular, does not affect my weight, however, these days I am a moderate low-carber.  Since I am hypothyroid, I need more carbs than 20 grams to keep my metabolism from tanking too much.  The conversion from FT4 to FT3 is adversely affected when I go too low in carbs, besides the fact that I seem to get terribly dehydrated easily.  So, for me, if I want to lose weight and I'm serious...I typically stay around 50 grams of carbs a day and I skip breakfast or supper, depending.  That works for me.  Everyone is different and I have also come to realize that.  What works for one person does not necessarily work for another!  

6 oz  cream cheese, (180 g)
  softened
2 extra-large eggs
6 oz grated Cheddar cheese (180 g)
3 oz grated Parmesan cheese (canned variety) (90 g)
3 tbsp whey protein powder, (90 mL)
  (natural or vanilla)
1/cup gluten-free oat flour (75 mL)
1/tsp paprika (1 mL)

Preheat oven to 350°F (180°C).  In food processor with sharp blade or blender, process cream cheese until smooth.  Add eggs; process. Add Cheddar cheese, Parmesan cheese, whey protein powder, oat flour and paprika; process.

Turn out into greased 9 x 13-inch (23 x 33 cm) glass baking dish and press down evenly, using plastic wrap, to make things easier. Remove plastic wrap. Bake in oven 20 minutes, or until turning golden brown at edges and when it is firm to the touch.  From long side of dish, cut into 14 sticks and cut down center of dish horizontally.  Serve warm.  Refrigerate leftovers and reheat Cheese “Bread” Sticks in microwave oven about 15 seconds.


Yield:  28 servings

1 serving

70.2 calories

4.4 g protein

5.3 g fat

1.1 g carbs



For other great Low-Carb, Gluten-Free recipes by the team & me:

Support your team, buy Low-Carbing Among Friends cookbooks at: 


http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced!  Volume 4 is FREE with a purchase!

PUMPKIN CHEESECAKE WITH CARAMEL TOPPING


PUMPKIN CHEESECAKE WITH CARAMEL TOPPING
This is a firm but deliciously creamy cheesecake with subtle spices that do not overwhelm the sweetness of the filling.  This cheesecake does not even need the topping.  If you like, you can top it with a Crème Fraiche topping instead or a Ganache topping.

Crust:
3/4  cup Gluten-Free Bake Mix (175 mL)
1/2  cup almond meal, OR flour (125 mL)
2 tbsp powdered erythritol (30 mL)
1/3  cup butter, melted (75 mL)
1 egg yolk (optional)
Filling:
24 oz regular cream cheese, softened (750 g)
3 eggs
Liquid sweetener (sucralose or stevia) to equal 11/cups sugar (300 mL)
1 cup canned pumpkin (250 mL)
1/cup sour cream (125 mL)
1/3  cup erythritol (75 mL)
2 tbsp unsalted butter, melted (30 mL)
  (optional)
1 tsp vanilla extract (5 mL)
1/tsp cinnamon (5 mL)
1/4  tsp nutmeg (1 mL)
1/4  tsp allspice (1 mL)
Caramel Topping (CLICK for recipe)

Crust:  Preheat oven to 350°F (180°C). In medium bowl, combine Gluten-Free Bake Mix, almond meal, OR almond flour, erythritol, butter and egg yolk, if using.  Place in 8-inch (20 cm) nonstick springform pan.  Cover with plastic wrap and press out crust to cover surface evenly.  Bake in oven 10 minutes.

Filling:  In food processor, process cream cheese.  Add eggs; process.  Add liquid sweetener, pumpkin, sour cream, erythritol, butter (if using), vanilla, cinnamon, nutmeg and allspice.  Pour over slightly cooled crust.  Bake 40 to 50 minutes until set.  Allow to cool at room temperature.  Add Caramel Topping and refrigerate.

Yield:  12 servings
1 serving, topping/without
378.7/310.6 calories
11.6/8.4 g protein
33.6/28.0 g fat
7.6/6.2 g carbs



For other great Low-Carb, Gluten-Free recipes by the team & me:

Support your team, buy Low-Carbing Among Friends cookbooks at: 


http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced!  Volume 4 is FREE with a purchase!

Sunday, September 20, 2015

SWEDISH MEATBALLS





SWEDISH MEATBALLS

Large meatballs in a lovely, flavorful, white creamy sauce. A classic!  Definite comfort food! This would be good with cauli rice that has been cooked with very few seasonings – i.e. keep it bland.  Also, to make cauli-rice more substantial, you can add some cooked quinoa if you are in pre-maintenance or maintenance mode or you are a moderate low-carber.  It is quite high in protein and quite a health food.  Quinoa is a seed (its in the family of spinach and beets).

2 lbs lean ground beef (0.9 kg)
1/cup Gluten-Free Bake Mix 2, OR (60 mL)
  2 tbsp coconut flour (30 mL)
2 tbsp bacon fat, divided (30 mL)
1 cup chopped onion (250 mL)
2 eggs
2 tsp bottled crushed garlic (10 mL)
11/tsp oregano (7 mL)
1/tsp salt (2 mL)
1/tsp black pepper (2 mL)
White Sauce:
8 oz regular cream cheese (250 g)
1/cup whipping cream (125 mL)
1/cup almond milk (125 mL)
1/cup chicken stock (125 mL)
1 tbsp butter (15 mL)
1 tsp black pepper (5 mL)
1/tsp Dijon mustard (2 mL)
1/tsp salt (1 mL)

In large bowl, place ground beef and Gluten-Free Bake Mix 2, OR coconut flour.  In nonstick frying pan, in 1 tbsp (15 mL) bacon fat and over medium heat, cook onion until soft and browned.  Add to ground beef.  In small bowl, beat eggs with garlic, oregano, salt and black pepper.  Stir into ground beef mixture until well combined.  Pack mixture into a 1/cup measure and form 15 balls. 

In nonstick frying pan in 11/tsp (7 mL) bacon, over medium heat, cook 8 meatballs, turning once well-browned on the one side.  Brown the other side and reduce heat, cooking until meatballs are no longer pink inside.  Repeat with the remaining 7 meatballs.

White Sauce:  In nonstick frying pan, combine cream cheese, whipping cream, almond milk, chicken stock, butter, black pepper, Dijon mustard and salt.  Bring to the boil while stirring, until all is melted and the sauce is smooth.  Add more almond milk if the sauce thickens too much upon standing.  Place meatballs in a 2-qt (2 L) casserole dish and pour the sauce over them and place in a warm oven, if necessary.

Yield:  5 servings
3 meatballs with sauce
568.4 calories
39.2 g protein
41.6 g fat
0.7 g fiber
6.6 g net carbs 


For other great Low-Carb, Gluten-Free recipes by the team & me:

Support your team, buy Low-Carbing Among Friends cookbooks at: 

http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced!  Volume 4 is FREE with a purchase!


Friday, September 18, 2015

SPICED PUMPKIN SWIRL CHEESECAKE



SPICED PUMPKIN SWIRL CHEESECAKE
Pumpkin season is almost upon us!  I could not be happier as I love using pumpkin, especially in desserts. Here is a pretty cheesecake – pretty simple too! I had some leftover pumpkin and was wondering what to do with it and this recipe just sort of evolved. It’s particularly low in carbs as well. 

Crust:
11/2 cups ground almonds (375 mL)
3 tbsp powdered erythritol (45 mL)
1/3 cup melted butter (75 mL)
Filling:
16 oz regular cream cheese (500 g)
Liquid sweetener (sucralose or stevia) to equal 2/cup sugar (150 mL)
3 tbsp powdered erythritol (45 mL)
2 eggs
1/2 tsp vanilla extract (2 mL)
1/2 cup canned pumpkin (125 mL)
Liquid sweetener (sucralose or stevia) to equal 2 tbsp sugar (30 mL)
1/2 tsp cinnamon (2 mL)
1/8 tsp ground cloves (0.5 mL)
1/8 tsp nutmeg (0.5 mL)

Crust:  In medium bowl, combine ground almonds, erythritol and melted butter.  Press into 9-inch (23 cm) glass pie dish and a little way up the sides.  Bake in 350°F (180°C) oven 10 to 15 minutes, until turning golden brown.

Filling:  In food processor, process cream cheese, liquid sweetener and powdered erythritol.  Add eggs and vanilla extract; process.  Remove one cup of plain batter and stir in pumpkin, liquid sweetener, cinnamon, ground cloves and nutmeg.  Pour the plain batter over the hot crust.  Place big spoonfuls of pumpkin batter over top and using a knife, swirl it into the plain batter in a pretty pattern.  Bake at 325°F (160°C) 35 to 40 minutes, or until center is almost set.

Yield:  12 servings
1 serving
246.9 calories
7.5 g protein
22.6 g fat
3.4 g carbs



For other great Low-Carb, Gluten-Free recipes by the team & me:

Support your team, buy Low-Carbing Among Friends cookbooks at: 

http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced!  Volume 4 is FREE with a purchase!

Wednesday, September 16, 2015

NO BAKE PEANUT BUTTER WHITE CHOCOLATE BARS




NO BAKE PEANUT BUTTER WHITE CHOCOLATE BARS
These are plain addictive.  You could use almond butter instead of peanut butter.  For only 2 grams net carbs, you're going to have a tasty cookie bar to eat alongside your tea or coffee.  Great mid-afternoon pick-me-upper!

1 cup ground almonds, OR (250 mL)
  almond flour
1/cup shredded coconut (60 mL)
1/cup powdered erythritol, OR packet sweetener equiv. (kind used for coffee) (60 mL)
  OR your favorite sweetener
1/cup sugar-free peanut butter (60 mL)
1/cup unsalted butter, melted (60 mL)
Liquid sweetener to equal 1/cup (60 mL)
  sugar (OR your favorite sweetener)
3.5 oz sugar-free white chocolate (I like Ross bars)  (100 g)
  OR dark chocolate like Lindt if you prefer, OR a mix of cocoa butter and chocolate plus sweetener
2 tbsp unsalted butter, melted (30 mL)
2 tbsp heavy cream (30 mL)

In food processor, or in bowl of mixer, process ground almonds, OR almond flour, coconut, erythritol, peanut butter, unsalted butter and liquid sweetener.

Press into an 8-inch (20 cm) square glass dish.  Place in freezer.

Meanwhile in double boiler, melt white chocolate along with butter.  Once it is melted, stir in cream.  Spread over crust layer.  Freeze until set and cut into 12 bars.  Refrigerate.

Yield:  12 bars
1 bar
191.7 calories
3.4 g protein
16.8 g fat
1.3 g fiber
2.0 g net carbs 


For other great Low-Carb, Gluten-Free recipes by the team & me:

Support your team, buy Low-Carbing Among Friends cookbooks at: 

http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced!  Volume 4 is FREE with a purchase!