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Sunday, November 19, 2017

MEXICAN LASAGNA


Before going into the oven








MEXICAN LASAGNA

Good enough for company too!  This looks a bit like a work of art.  All those lovely Mexican flavors!  This was particularly tasty served with The Works Romaine Lettuce Salad and Creamy Ranch Dressing.   I will share the salad soon enough.  To make this easier, you can use commercial low-carb tortillas or you can simply leave out the tortillas altogether!

2 lbs lean ground beef (0.9 kg)
1/2  cup chopped onion, optional (125 mL)
4 garlic cloves, crushed
4 tsp dried parsley (20 mL)
2 tsp dried basil (10 mL)
1 tsp ground cumin (5 mL)
1 tsp salt (5 mL)
1 tsp hot chili powder, OR less (5 mL)
1/4  tsp black pepper (1 mL)
1 cup water (250 mL)
1/2  cup mild or medium salsa (125 mL)
1/4  cup tomato paste (50 mL)
7 Miracle Dough Tortillas, OR commercial low-carb tortillas
2 cups ricotta cheese (500 mL)
1 cup grated Monterey Jack, OR Mozzarella cheese (250 mL)
1 egg, fork beaten
1 cup Cheddar cheese (250 mL)

In large skillet, cook ground beef, onion and garlic, adding parsley, basil, cumin, salt, chili powder and black pepper.  When beef is browned, pour off fat.  Stir in water, mild or medium salsa and tomato paste.  Bring to boil; reduce heat and simmer 10 minutes.

Prepare the Miracle Dough Tortillas, OR use commercial low-carb tortillas.  Bake them 7 to 10 minutes.  They must not be too doughy.

Layer 31/2 Tortillas on bottom of 9 x 13-inch (3 L) glass dish. Cut to size and use extra pieces to cover bottom of glass dish. Spread savory beef over top.  Cover with remaining 31/2 Tortillas.  In medium bowl, combine ricotta cheese, Monterey Jack cheese, OR Mozzarella cheese and egg.  Spread over top of Tortillas.  Garnish with remaining Cheddar cheese, in diagonal rows, leaving spaces in between.  Bake in 350°F (180°C) oven 30 minutes.  If desired, for company fare, after baking, garnish diagonal spaces alternately with chopped tomato, chopped lettuce or chopped green onions and black olives. 

Yield:  10 servings
1 serving
539.8 calories
38.2 g protein
37.9 g fat
0.7 g fiber
9.4 g net carbs

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😍Pantry list and common supplies needed: http://amongfriends.us/SUPPLIES.htm
<3 RECIPE <3 


Saturday, November 18, 2017

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Thursday, November 16, 2017

PUMPKIN COOKIES WITH CARAMEL FROSTING




PUMPKIN COOKIES WITH CARAMEL FROSTING

These moist, soft cookies were a delight, especially with the added frosting which was like the cherry on top for these lovely cookies.  Our friends wrote me to say how much they enjoyed the cookies I sent them home with. If you are looking for yummy cookies for the season, you may like these substantial, soft and moist cookies. Gelatin is not required for this recipe.  One can often leave the gelatin out, to be honest, and cookies typically don't need gelatin.  It is there to bind the different components of the bake mix to prevent crumbly outcomes, however, most times it is not even necessary.

21/cups Gluten-Free Bake Mix 2 (560 mL)
21/tsp baking powder (12 mL)
11/tsp cinnamon (7 mL)
1/tsp baking soda (2 mL)
1/tsp salt (1 mL)
1 egg
Liquid sweetener (sucralose or stevia) to equal 1 cup sugar (250 mL)
1/cup olive oil (75 mL)
1/cup erythritol, OR 6 coffee sweetener packets (60 mL)
1 tsp vanilla extract (5 mL)
Caramel Frosting (Easy Blender recipe):
1/cup boiling water (60 mL)
Liquid sweetener (sucralose or stevia) to equal 1/cup sugar (125 mL)
1/cup unsalted butter (60 mL)
1 cup whole milk powder (250 mL)
1/cup powdered erythritol, OR (60 mL)
  6 coffee sweetener packets
1/tsp molasses (2 mL)
1/tsp vanilla extract (1 mL)

Preheat the oven to 375°F (190°C).  In large bowl, combine Gluten-Free Bake Mix 2, page___, baking powder, cinnamon, baking soda and salt.
In food processor or in bowl with mixer, process egg, liquid sweetener, olive oil, erythritol, OR coffee sweetener and vanilla extract.  Add dry ingredients; process.  Form 2 tablespoonfuls (30 mL) of cookie dough and place on greased cookie sheet.  Bake 15 minutes or until set.
Caramel Topping:  In food processor or blender, combine boiling water, liquid sweetener, butter, whole milk powder, erythritol, OR coffee sweetener, molasses and vanilla extract.  Blend until very smooth. 

Using a pastry bag fitted with a large tip swirl the topping onto each cookie once the cookies have cooled completely.

Yield:  20 large cookies
1 cookie
146 calories
4.1 g protein
11.8 g fat
0 g fiber
5.4 g net carbs

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😍Pantry list and common supplies needed: http://amongfriends.us/SUPPLIES.htm
<3 RECIPE <3 

PUMPKIN PIE CAKE WITH CREAM CHEESE FROSTING









PUMPKIN PIE CAKE WITH CREAM CHEESE FROSTING

This richly-spiced cake is so moist and fudgy that it is a cross between cake and pie, but even better!
  I enjoyed it very much.  You only need a small piece to feel happy and in the mood of the season.  I enjoyed it with herbal tea.  So even although I have calculated the nutritional analysis based on 12 servings, I believe I got more like 16 servings.

4 eggs
1 cup canned pumpkin (250 mL)
Liquid sweetener (sucralose or stevia) to equal 1/cup (175 mL)
  sugar
1/cup erythritol, OR xylitol (60 mL)
  (powdered erythritol would be best)
1/cup olive oil (60 mL)
1/cup butter, melted (60 mL)
1/cup whipping cream (60 mL)
1 tsp unflavored gelatin (5 mL)
11/cups Gluten-Free Bake Mix 2 (375 mL)
2 tsp cinnamon (10 mL)
1/tsp ground cloves (2 mL)
1/tsp all-spice (2 mL)
1/tsp nutmeg (2 mL)
1/tsp baking powder (2 mL)
1/tsp baking soda (1 mL)
Cream Cheese Frosting:
6 oz cream cheese (180 g)
Liquid sweetener to equal 1 cup sugar (250 mL)
1/cup unsalted butter, softened (60 mL)
1 tbsp whipping cream (15 mL)
2 tsp vanilla extract (10 mL)

Preheat the oven to 350°F (180°C) and grease a 9-inch (23 cm) nonstick cake pan well.  I used a heart-shaped cake pan.

In food processor or in bowl with mixer, process eggs, pumpkin, liquid sweetener, erythritol, OR xylitol, olive oil, butter, whipping cream and gelatin.

In medium bowl, combine Gluten-Free Bake Mix 2, cinnamon, cloves, all-spice, nutmeg, baking powder and baking soda; mix well.  Add dry ingredients to wet ingredients; process.  Pour into prepared pan and smooth the surface.  Bake 35 to 40 minutes, or until cake tester comes out clean.  Allow cake to cool completely in pan, however, use a knife to run around the edges of the cake between the cake and the pan.  When cool try to pry the cake away from the edges with a knife and try to get a flat spatula, flexible under the cake a bit in an effort to loosen the cake sufficiently before inverting the pan (you can use your hand to steady this process, although I didn’t and my cake released perfectly).* Frost cake with Cream Cheese Frosting.

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

Helpful Hint:  Although xylitol is safe for human consumption, it is deadly for dogs as it causes severe and prolonged hypoglycemia.  If you would like your cake to be less moist and more cake-like, then you would need to leave out the butter and whipping cream, however, I think you will love this recipe as written, just as I did.  To feel more certain that your cake will completely release out of the cake pan, line with parchment paper first.  Keep the edges high and you will simply lift the cake right out of the pan once cooled.

Yield:  12 servings
1 serving
258.5 calories
6.3 g protein
23.3 g fat
0.5 g fiber
5.4 g net carbs 

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😍Pantry list and common supplies needed: http://amongfriends.us/SUPPLIES.htm
<3 RECIPE <3

Tuesday, November 14, 2017

SWISS CHEESE BROCCOLI BAKE







SWISS CHEESE BROCCOLI BAKE

A tasty broccoli dish using a creamy sauce of Ricotta cheese instead of cream cheese.  The sauce is flavored with Dijon mustard, mayonnaise and generous amounts of grated Swiss cheese.  This is an attractive-looking side dish that could happily grace any holiday table. 

7 cups broccoli florets, cut small (1.75 mL)
Ricotta Swiss Cheese Sauce:
1 cup ricotta cheese (250 mL)
1/cup mayonnaise (60 mL)
1/cup whipping cream (60 mL)
2 tsp Dijon mustard (10 mL)
1/tsp salt (1 mL)
11/cups grated Swiss cheese (375 mL)
Topping:
2 tbsp Parmesan cheese for the top (30 mL)

Preheat the oven to 400°F (200°C)

In boiling water, cook broccoli florets exactly 2 minutes.  Drain in a colander.

In 1-qt (1 L) casserole dish, place cooked, drained broccoli.  Spread evenly.  Drop cheese sauce over the broccoli in huge dollops and spread evenly.  Sprinkle with Parmesan cheese.  Bake 35 to 40 minutes, or until the casserole is browning nicely on top. 


Ricotta Swiss Cheese Sauce:  In medium bowl, combine ricotta cheese, mayonnaise, whipping cream, Dijon mustard and salt; mix well.  Stir in Swiss cheese.

Yield:  8 servings
1 serving
226.6 calories
13 g protein
17 g fat
2.0 g fiber
5 g net carbs

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Sunday, November 12, 2017

CREAM CHEESE PUMPKIN BARS WITH CARAMEL TOPPING






CREAM CHEESE PUMPKIN BARS WITH CARAMEL TOPPING

These bars did not last very long in our house! Great as a Thanksgiving treat or anytime!  The Condensed milk Caramel Topping is an easy blender recipe, so don’t let the steps for the recipes bother you.  This is a quick and easy recipe once you have the ingredients on hand. 

Crust:
1 cup Gluten-Free Bake Mix 2 (250 mL)
  OR 14 tbsp almond flour (210 mL)
 and 2 tbsp coconut flour (30 mL)
1 tsp cornstarch, optional (See Helpful Hints below) (5 mL)
1/tsp ground ginger, optional (1 mL)
6 tbsp butter, melted (90 mL)
Liquid sweetener (sucralose or stevia) to equal 1/cup sugar (60 mL)
Filling:
4 oz regular cream cheese (125 g)
1/cup canned pumpkin (60 mL)
Liquid sweetener (sucralose or stevia) to equal 1/cup sugar (60 mL)
2 tbsp unsalted butter (30 mL)
1 egg
1 tsp vanilla extract (5 mL)
Caramel Topping:
1/cup boiling water (60 mL)
Liquid sweetener (sucralose or stevia) to equal 1/cup sugar (125 mL)
1/cup unsalted butter (60 mL)
1 cup whole milk powder, OR coconut milk powder (250 mL)
1/cup powdered erythritol, OR (60 mL)
  6 coffee sweetener packets
1/tsp molasses (2 mL)
1/tsp vanilla extract (1 mL)

Preheat the oven to 350°F (180°C).  Grease an 8-inch (20 cm) baking pan. 

Crust:  In medium bowl, combine Gluten-Free Bake Mix 2 (OR alternative), cornstarch and ginger (if using the latter two ingredients).  In small bowl, combine melted butter and liquid sweetener.  Add to dry ingredients; mix well.  Press crust ingredients into bottom of prepared pan.  Bake 10 minutes.

Filling:  In food processor or in bowl with mixer, process cream cheese, pumpkin, liquid sweetener, butter, egg and vanilla extract until smooth.  Pour over baked crust.  Bake 14 to 16 minutes or until the center is set.

Caramel Topping:  In food processor or blender, combine boiling water, liquid sweetener, butter, whole milk powder, erythritol, OR coffee sweetener, molasses and vanilla extract.  Blend until very smooth. 

Pour Caramel Topping over cooled cheesecake layer and smooth it out evenly.  Refrigerate.

Helpful Hints: 1 tsp cornstarch has 2 grams of carbohydrate.  Over 25 servings, that equals 0.04 g carbs; basically negligible.  I have not made the caramel topping with coconut milk powder.  I imagine it would work and definitely going half and half with whole milk powder should work.  This will cut down on carbs a bit.

Yield:  25 servings
1 serving
114.7 calories
2.9 g protein
10 g fat
0 g fiber
3.5 g net carbs

😎😎If you would like to find a particular recipe, please Google Splendid Low-Carbing and do a search in the search box RHS of my blog for the recipe name. Thank you. :)

😍Pre-order our BRAND NEW low carb cookbooks, volumes 6&7 -they make wonderful Christmas gifts! Amongfriends.us/preorder🤗Ship-Nov!

😋Cookbook DEAL Jen's Vol-1&2only$7.47ea AmongFriends.us/BIGsale

😍Pantry list and common supplies needed: http://amongfriends.us/SUPPLIES.htm
<3 RECIPE <3


CHICKEN WITH CREAMY ONION GARLIC GRAVY






CHICKEN WITH CREAMY ONION GARLIC GRAVY

This chicken is incredibly flavorful.  The recipe and gravy is something you could use with pork chops as well.  Simply delicious!  I like to use homemade chicken stock (see Helpful Hints).  It is so tasty, healthy, easy and convenient and you control the amount of sodium you add.  Commercial products usually contain very high sodium content and often have undesirable ingredients added, such as preservatives which are tough on the bladder, if you have a sensitive bladder.  Other times they add MSG which can cause migraines.  Wish they would outlaw MSG!!

2 large chicken breasts
Parmesan Breading:
1/cup Gluten-Free Bake Mix 2 (125 mL)
  {OR use 1/cup (75 mL) almond
  Flour and 3 tbsp (45 mL) coconut flour}
1/cup grated Parmesan cheese (60 mL)
  (the kind in a bottle or can)
1 tsp dried parsley (5 mL)
1/tsp salt (0.5 mL)
Egg wash:
3 eggs
1/tsp salt (1 mL)
1/tsp black pepper (0.5 mL)

4 tbsp butter, divided (60 mL)
2 tbsp olive oil, divided (30 mL)
Creamy Onion Garlic Sauce:
1 cup chopped onion (250 mL)
1 tsp crushed garlic (5 mL)
4 oz cream cheese, softened (125 g)
1 cup chicken stock (250 mL)
  (homemade, if possible*)
1 cup white wine, OR more chicken stock (250 mL)
1/cup chopped, cooked bacon, optional (60 mL)     

Pat chicken breasts dry with paper towels.  On cutting board, slice chicken in half horizontally almost all the way through but not quite.  Spread out and cover with plastic wrap.  With a mallet pound chicken until much thinner.

Parmesan Breading:  In small bowl, combine Gluten-Free Bake Mix 2, Parmesan cheese, parsley and salt. 

Egg Wash:  In medium bowl, combine eggs, salt and black pepper.  Whisk with a fork to combine well.

On a dinner plate, place Parmesan Breading.  Spoon breading over both sides of chicken.  Dip in egg wash and again generously spoon breading over butterflied chicken (spread open)

In large, nonstick frying pan, in 2 tbsp (30 mL) butter and 1 tbsp (15 mL) olive oil and over medium heat cook one chicken breast (butterflied open) about 4 minutes per side (flip when browned on the one side). Remove chicken to a plate. Repeat with the remaining chicken breast, adding 1 tbsp (15 mL) olive oil to the pan.

Creamy Onion Garlic Sauce:  In same frying pan, in remaining 2 tbsp butter (30 mL) and over medium heat, cook onions until turning translucent.  Add garlic and keep cooking until the onions start to brown a bit.  Add cream cheese (in small chunks), chicken stock and wine, OR more chicken stock and keep stirring until the sauce thickens.  Stir in bacon bits, if using.  Add back both chicken breasts and continue to cook about 5 minutes, spooning the hot gravy over top of the chicken.  If gravy becomes too thick, add a little water. 

Helpful Hints:  If using commercial chicken stock, you may want to remove the salt in the egg wash, especially if you are skipping the wine and using more chicken stock.  Commercial chicken stock is no doubt very salty-tasting. *To make homemade chicken stock, place rotisserie chicken carcass in slow-cooker.  Add water to cover.  Add 1 tsp (5 mL) salt, 1 tsp parsley (1 mL), 1/tsp (2 mL) thyme (optional) and 1/2 tsp (2 mL) black pepper.  Place slow-cooker on low and cook overnight.  Strain and either refrigerate or freeze the chicken stock in an airtight container.  This chicken stock makes a wonderful base for soups and gravies.

Yield:  4 servings
1 serving
613 calories
43.2 g protein
39.7 g fat
0.7 g fiber
8.6 g net carbs

😎😎If you would like to find a particular recipe, please Google Splendid Low-Carbing and do a search in the search box RHS of my blog for the recipe name. Thank you. :)

😍Pre-order our BRAND NEW low carb cookbooks, volumes 6&7 -they make wonderful Christmas gifts! Amongfriends.us/preorder🤗Ship-Nov!

😋Cookbook DEAL Jen's Vol-1&2only$7.47ea AmongFriends.us/BIGsale

😍Pantry list and common supplies needed: http://amongfriends.us/SUPPLIES.htm
<3 RECIPE <3 



Friday, November 10, 2017

JIFFY SNICKERDOODLE BLONDIE





JIFFY SNICKERDOODLE BLONDIE
A delicious treat anytime. If desired, drizzle with sugar-free honey, available at Wal-Mart or online HERE (different product, different sweetener).  See the grain-free version, if you don’t want to make up the bake mix or are on a very strict low-carb diet. If using xylitol, keep in mind it is safe for humans (in moderation or it could cause a laxative effect), but it is deadly for dogs (lowers their blood sugar too much, I believe, causing prolonged hypoglycemia).

3 tbsp Gluten-Free Bake Mix 2 (45 mL)
  OR 2 tbsp (30 mL) almond flour and 1 tbsp (15 mL) coconut flour
1 tbsp erythritol, OR xylitol (15 mL)
1/tsp baking powder (0.5 mL)
1/tsp cinnamon (0.5 mL)
1 egg yolk
1 tbsp whipping cream (15 mL)
1 tbsp coconut oil, OR butter, melted (15 mL)
1/tsp vanilla extract (1 mL)
Topping:
1 tsp powdered erythritol, OR (5 mL)
  coffee sweetener packet
1/tsp cinnamon (0.5 mL)

In small bowl, combine Gluten-Free Bake Mix 2, OR almond flour and coconut flour, erythritol, OR xylitol, baking powder and cinnamon.

In another small bowl, beat egg yolk, whipping cream, butter, OR coconut oil and vanilla extract together.  Add to dry ingredients and mix well.  Taste the batter and add  a drop of liquid sweetener, if desired. Pour into small ramekin and sprinkle with topping.

Nuke 50 seconds on high (I have a high-powered microwave oven, so depending, you may have to nuke it a little more, but first try 50 seconds). Run a knife around sides of ramekin and invert. Drizzle blondie with sugar-free honey, if desired.

Topping:  In small bowl, combine powdered erythrtiol, OR coffee sweetener and cinnamon.

Yield:  1 serving
Bake Mix/Grain-free
305.7/321.4 calories
6.6/7.2 g protein
28.1/29.2 g fat
0.1/4.6 g fiber
5.6/4.8 g net carbs

😎😎If you would like to find a particular recipe, please Google Splendid Low-Carbing and do a search in the search box RHS of my blog for the recipe name. Thank you. :)


😍Preorder our Teams’ 2 NEW Books-6&7 Low-Carbing Among Friends cookbooks-$ave$5ea->Amongfriends.us/Preorder🤗Ships Nov

😋Cookbook DEAL Jen's Vol-1&2only$7.47ea AmongFriends.us/BIGsale


😍Pantry list and common supplies needed: http://amongfriends.us/SUPPLIES.htm
<3 RECIPE <3