Friday, May 14, 2021

CHEESEBURGER MEATLOAF WITH CARAMELIZED ONIONS AND BIG MAC SAUCE

 



CHEESEBURGER MEATLOAF WITH CARAMELIZED ONIONS AND BIG MAC SAUCE

An unusual meatloaf that is filled with Cheddar cheese in the middle and then baked.  Once baked it is topped with a generous amount of tasty, brown, caramelized, seasoned onions.  Slice the meatloaf and top with Big Mac Sauce for the most flavorful meatloaf taste experience.  Enjoy!


2 lbs lean ground beef (0.9 kg)

2 eggs, fork beaten

11/2 tsp Montreal steak spice (7 mL)

1/2 tsp salt (2 mL)

1/2 tsp black pepper (2 mL)

4 oz Cheddar cheese, cut thickly (125 g)

Caramelized onions:

2 tbsp olive oil (30 mL)

1 large onion, sliced

1/4 tsp seasoning salt (1 mL)

1/4 tsp baking soda (1 mL)

Big Mac Sauce:

1/2 cup mayonnaise (125 mL)

2 tbsp dill pickle relish, chopped finely (30 mL)

1 tbsp mustard (15 mL)

1 tbsp sugar-free ketchup (15 mL)

1/2 tsp crushed garlic (2 mL)

1/8 tsp onion salt, OR salt (0.5 mL) 

 

Preheat the oven to 350°F (180°C). 

In large bowl, place ground beef.  In small bowl, beat eggs with fork and stir in Montreal steak spice, salt and black pepper.  Add to ground beef and mix very well.  Press half of the ground beef into a 10-inch (25 cm) loaf pan.  Top with Cheddar cheese spread across the entire surface area.  Spread remaining ground beef over top and smooth surface with back of spoon.  Bake one hour and 40 minutes.  Carefully pour off liquid that has accumulated, into the sink. 

Caramelized Onions: While the meatloaf is baking, in large nonstick frying pan, in olive oil, and over medium heat, cook onions about 5 minutes, sprinkling with seasoning salt.  Sprinkle with baking soda and keep stirring as the onions will turn golden brown really quickly after adding the baking soda.  Top the baked meatloaf with the caramelized onions.  Allow the meatloaf to sit about 8 minutes, slice and serve with Big Mac Sauce.

Big Mac Sauce:  In small bowl, mix mayonnaise, dill pickle relish, mustard, ketchup, garlic and onion salt, OR salt.

Yield:  8 servings

1 serving

462.6 calories

26.9 g protein

37.6 g fat

0.4 g fiber

2.6 g net carbs


SEE our beautiful coil-bound books (last 5 gorgeous, Low-Carbing Among Friends' Team cookbooks,  the coil matches the books): Amongfriends.us/Findourbeautifulrecipebooks  This wonderful low-carb/keto collection of cookbooks (tons of photos, coil-bound!) is expected to sell out and they will not be printed again.  Limited stocks; get yours now!  KINDLES available! 

As an Amazon Associate, I earn from qualifying purchases.  Here is my Amazon store for more of my favorite products: AMAZON STORE  Thank you for your support. 

Tuesday, May 11, 2021

MIRACLE DOUGH GARLIC BREAD STICKS






MIRACLE DOUGH GARLIC BREAD STICKS

I loved this recipe and will make it fairly often.  It makes the most delicious crispy garlic bread sticks.  The garlic bread was finished the first day between my husband and I; so good! It was very reminiscent of the real thing, and, frankly, I think I prefer this to the real thing.  This bread will spread and makes wonderful, long, crispy on the outside and soft on the inside garlic bread sticks.  Deelicious!


2 cups grated Mozzarella cheese (500 mL)

2 oz cream cheese (60 g)

1 cup Gluten-Free Bake Mix 2, (250 mL)

  OR 11/4 cups KetoBake, OR alternatives in Helpful Hints below (300 mL)

1 tsp baking powder (5 mL)

1 large egg, fork beaten

11/2 tsp crushed garlic, jarred kind (7 mL)

1/4 tsp Montreal chicken seasoning (1 mL)

1/2 cup grated Mozzarella cheese (125 mL)

Garlic Butter Topping:

1 tbsp butter, melted (15 mL)

1 tsp crushed garlic, jarred kind (5 mL)

 

Preheat the oven to 400°F (200°C). 

In medium microwaveable bowl, melt Mozzarella cheese and cream cheese in microwave oven. It took 1 minute and 40 seconds for mine to melt. This could take longer depending on the power of your microwave oven.  Stir to combine. 

Top molten cheese mixture with Gluten-Free Bake Mix 2, OR Keto Bake Mix, OR alternative in Helpful Hints and baking powder.  In small bowl, whisk egg, garlic and Montreal chicken seasoning together with a fork.  Pour on top of bake mix and mix all together well with a wooden spoon.  Place on greased cookie sheet and shape into a bread shape.  Spread with Garlic Butter Topping.  Sprinkle 1/2 cup (125 mL) grated Mozzarella cheese on top. Make deep slits with a sharp knife, demarcating 8 slices of bread.  Bake 15 minutes, or until golden brown.  

Garlic Butter Topping:  In cereal bowl, mix melted butter and garlic. 

Helpful Hints:  Using the Keto Bake Mix, shaves off 1 gram net carbs. For another easy Grain-Free version, use a bake mix made up of 2 cups (500 mL) almond flour and 2/3 cup (150 mL) coconut flour.  You generally need 3/cup (175 mL) per 1 cup (250 mL) of bake mix.  Leftover bake mix can be frozen and used to “bread” eggplant, other vegetables, fish or chicken for frying in some olive oil in a pan.  The packaged Mozzarella cheese from Costco or PriceSmart (similar store in the tropics) works best and will yield the correct number of rolls.  You can also make these buns free hand, without using a food processor.  You may also use this Grain-free Bake mix.

Yield:  8 servings

1 serving

229.1 calories

11.9 g protein

17.9 g fat

0.0 g fiber

4.5 g net carbs


SEE our beautiful coil-bound books (last 5 gorgeous, Low-Carbing Among Friends' Team cookbooks,  the coil matches the books):  printed again.  Limited stocks; get yours now!  Amongfriends.us/Findourbeautifulrecipebooks  This wonderful low-carb/keto collection of cookbooks (tons of photos, coil-bound!) is expected to sell out and after that there will only be KINDLES available!

As an Amazon Associate, I earn from qualifying purchases.  Here is my Amazon store for more of my favorite products: AMAZON STORE  Thank you for your support. 

Monday, May 10, 2021

EGGPLANT FRIES

 Here is what Japanese Eggplants look like







EGGPLANT FRIES
These fries are so tasty!  If you like eggplant then these fries are better than French Fries any day and so much better for you!   I love eggplant, so I'm always wanting to do something different with it.  I especially love Japanese eggplant, as it is so much milder in taste, plus the skin is not so tough.


1 large Japanese eggplant
Breading:
1/4 cup Gluten-Free Bake Mix (60 mL) OR use almond flour 
2 tbsp grated Parmesan cheese (the kind in a can) (30 mL)
1/2 tsp Italian seasoning, (2 mL)
  (herb mixture)
1/8 tsp salt (0.5 mL)
1/8 tsp black pepper (0.5 mL)

2 eggs
1/4 cup light-tasting olive oil (60 mL)

Wash eggplant.  Slice in half and in half again and again until you have nice jumbo size fries and cut those fries in half to get the right length.

Breading:  On dinner plate, combine Gluten-Free Bake Mix, Parmesan cheese, Italian seasoning, salt and pepper.

In small bowl, beat two eggs with fork.  Dip eggplant fries in egg and then in “breading.” Place in large nonstick skillet with 2 tbsp (30 mL) hot oil.  Fry until brown on one side, turn over and fry on the other side until golden brown both sides and tender to the touch of a fork piercing them.  Add a little extra oil if needed.  Repeat until all Jumbo Eggplant Fries are cooked.  Serve immediately or keep warm, uncovered, in a warm oven until serving time.

Yield:  2 to 4 servings
1 serving
408.6/204.3 calories
10.7/5.3 g protein
37.1/18.5 g fat
6.9/3.5 g net carbs

SEE our beautiful coil-bound books (last 5 gorgeous, Low-Carbing Among Friends' Team cookbooks,  the coil matches the books):  printed again.  Limited stocks; get yours now!  Amongfriends.us/Findourbeautifulrecipebooks  This wonderful low-carb/keto collection of cookbooks (tons of photos, coil-bound!) is expected to sell out and after that there will only be KINDLES available!

 As an Amazon Associate, I earn from qualifying purchases.  Here is my Amazon store for more of my favorite products: AMAZON STORE  Thank you for your support. 

Wednesday, May 5, 2021

PULL-APART TEA BUNS




PULL-APART TEA BUNS

Wow, these were delightful. The texture is moist, cheesy and denser than regular bread buns, but in my opinion, nicer (more flavorful) and definitely more satiating, but remember I am a long-time low-carber since 1999.  I loved them with just butter or with lower carb fruit spread. It is possible to keep the buns outside the fridge for a few hours, but they should be refrigerated after that.  Nuke briefly in a microwave oven or bake 5 minutes or so to enjoy a tea bun as if it were fresh out of the oven again!  If you would prefer bigger buns, you can do that and make about 7 buns.


21/2 cups grated Mozzarella cheese* (625 mL)

2 oz cream cheese (60 g)

13/4 cups Gluten-Free Bake Mix 2, OR Keto Bake Mix, OR (425 mL)

  see Helpful Hints below for another grain-free alternative or two

1 tsp baking powder (5 mL)

1 tsp instant yeast (5 mL)

3 large eggs

1 tsp vanilla extract (5 mL)

1 tbsp powdered erythritol, OR (15 mL)

  2 coffee sweetener packets

1/4 tsp salt (1 mL)

1 egg yolk

 

Preheat the oven to 400°F (200°C). 

Line a 9-inch (23 cm) glass pie dish with parchment paper on the bottom (turn the pie dish upide down and trace the bottom of the dish on the parchment paper and then cut out the parchment paper to fit inside the dish). 

In microwaveable bowl, place Mozzarella cheese and cream cheese; nuke about 1 minute and 50 seconds until the cheese is molten.  Stir the cream cheese into the cheese with a big wooden spoon or large fork. In medium bowl, combine Gluten-Free Bake Mix 2, OR one of the suggested alternatives, baking powder and yeast.  Pour on top of the molten cheese mixture. 

In small bowl, beat eggs with fork and stir in vanilla extract, powdered erythritol, OR coffee sweetener and salt.  Pour on top of the dry ingredients and mix all together well until it comes together in a big dough ball (if the dough is too sticky – shouldn’t be though – add a titch of coconut flour).  Knead 30 seconds. Use an ice cream scoop to form the buns and place them next to each other and touching each other in the pie dish.  There should be enough room for all 13 buns.  Brush the tops of the buns with egg yolk.  Bake 20 to 25 minutes, or until the buns are golden brown on top.  Half way through baking, turn the pan in the oven for more even baking. 

Helpful Hints:  *I used pre-packaged shredded Mozzarella cheese from PriceSmart, the equivalent of Costco.  You will typically get the correct yield using that versus grating the cheese from a block of Mozzarella.  I am not exactly sure why that is but I found out the hard way when my Miracle Dough Tortillas sometimes yielded one more or one less tortilla.  I did finally figure it out.

For another easy Grain-Free version, use a bake mix made up of 2 cups (500 mL) almond flour and 2/3 cup (150 mL) coconut flour.  You generally need 3/cup (175 mL) per 1 cup (250 mL) of bake mix.  Leftover bake mix can be frozen and used to “bread” eggplant, other vegetables, fish or chicken for frying in some olive oil in a pan.  The packaged Mozzarella cheese from Costco or PriceSmart (similar store in the tropics) works best and will yield the correct number of rolls.  You can also make these buns free hand, without using a food processor.  You may also use this Grain-free Bake mix.

Yield:  13 tea buns

1 tea bun

178.3 calories

9.5 g protein

134 g fat

0 g fiber

4.1 g net carbs 


SEE our beautiful coil-bound books (last 5 gorgeous, Low-Carbing Among Friends' Team cookbooks,  the coil matches the books):  printed again.  Limited stocks; get yours now!  Amongfriends.us/Findourbeautifulrecipebooks  This wonderful low-carb/keto collection of cookbooks (tons of photos, coil-bound!) is expected to sell out and after that there will only be KINDLES available!

As an Amazon Associate, I earn from qualifying purchases.  Here is my Amazon store for more of my favorite products: AMAZON STORE  Thank you for your support. 

Saturday, May 1, 2021

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Something that may be worth the price of this book or most of the books is a very handy sweetener chart for liquid sweeteners...you want to know how many drops to use for 2 tbsp sugar sweetness, for instance?  No problem! First printing was in November, 2018. This cookbook is comprised mostly of my recipes with wonderful contributions from Peggy Hardaway and George Stella. Again there is an introduction and preamble by George Stella as well as a Helpful Hints section.  Pretty red-covered cookbook with matching coil binding.  These five colorful cookbooks with matching coil binding with their equally colorful and substantial pages of recipe photos are fun to own, easy to navigate, fun to read, and I'm sure you will love owning them.  I know even I am happy to have them and refer to them often. There are about 65 color photos!!  As with all of the cookbooks, each recipe that has a photo will have it indicated in the heading next to the name of the author whose recipe it is and, in addition, each photo has the page number indicated on it.  With all of the cookbooks, I am the one who edits them and lovingly puts the cookbooks together.  I take my job very seriously and always do my best to produce an accurate and quality job!  I was trained initially by publishers who published three of my cookbooks - one of them was published by the largest publisher in Canada at the time (now taken over by an American company), MacMillan Canada.  I soon figured out that I wanted to get into self-publishing.  Now, of course, we are competing with thousands of other low-carb cookbooks out there, including Kindle cookbooks, and it is more and more difficult to make a living in this field.  Our trusted brand does set us apart and we are proud to have such creative people on the Low-Carbing Among Friends' team, not the least of which is renowned low-carb chef and TV celebrity, George Stella!  I still enjoy having a cookbook I can hold in my hands, and every now and then I go to my collection and pull out a few and sit down with a cup of tea to spend an enjoyable hour planning some new menus.  It is true that I also use the internet a lot, but I love having my favorites in hard copy form.  That said, plan on Kindles for the older cookbooks, LCAF's 1 to 5 before the year is out.

Pictured on the Front Cover: Zucchini Tomato Bake, Onions, Peppers and Mushrooms in Sweet Mustard Sauce, Mexican Lasagna, The Works Romaine Lettuce Salad, Broccoli Cheddar Quinoa Rounds, Baked Cinnamon "Sugar" Cake Donuts


APPETIZERS:
Examples: 
Buffalo Chicken-Stuffed Mushrooms
Chipotle Chicken Wings
Cookie Dough Dip
Jalapeno Cheese Squares
Jalapeno Popper dip
Mexican Tortilla Roll-Ups
Monterey Jack Dipping Chips
Pimento Cheese Spread
Spinach and Artichoke Dip


BREADS, MUFFINS AND MORE
Examples:
Bake Mixes - three, including the one I use primarily
Biscuits - Poppy Seed Cheese Biscuits, Red Lobster's Cheddar Bay Biscuits
Breads and Tortillas - Bread Sticks, LC Tortillas, Mozzarella Cheese Bread
Crackers - Cinnamon Cookie Crackers, Jiffy Cinnamon Cookie Crackers, Savory Crackers
Donuts and Scones - Baked Cinnamon "Sugar" Cake Donuts, Chocolate-Covered Sour Cream Scones
Muffins and Loaves - Banana Chocolate Chip Muffins, Grain- Free Blueberry Muffins, Grain-Free Pear Muffins, Grain-Free Spiced Pear Muffins, Pepper Jack "Corn" Muffins, Zucchini Spice Bread


BREAKFASTS
Examples:
Grain-Free English Muffin, Pork Rind French Toast Cakes, Fluffy Pancakes, My Favorite Low-carb Crepes, Ultra Low-Carb Crepes, Waffles, Ham and Cheese Puff Breakfast Casserole, Confetti Quiche, Creamy Chicken, Broccoli and Bacon Quiche, Italian Breakfast Sausage Patties


MAIN COURSES:
Examples:
MAIN COURSES:
Beef  -  Bacon Cheeseburger Shepherd's Pie, Cauli Tot Hamburger Bake, Fajita Meat Loaf, Greek Spinach Beef Pie, Mexican Beef and Rice Casserole, Mexican Lasagna
Fish and Seafood - Corvina in Lemon Garlic Butter Sauce, Salmon in Honey Mustard Garlic Sauce, Skillet Tuna Veggie Alfredo, Tuna Zucchini Fritters
Pork - Italian Sausage Bolognese, Sausage Cabbage Stir-fry, Soy-glazed Pork Chops
Poultry - Chicken and Cabbage Casserole, Chicken Broccoli Casserole with Cheddar Crumb, Chicken Cordon Bleu Casserole, Chicken Eggplant Alfredo Casserole, Chicken Fajita Casserole, Chicken Mushroom Pie, Chicken with Creamy Onion Garlic Gravy, Creamy Chicken Mushroom Casserole, Mexican Chile Skillet


SIDES:
Examples: Broccoli Cheddar Quinoa Rounds, Creamy Broccoli Swiss Cheese Bake, Cauliflower, Cheddar and Bacon Casserole, White Cheddar and Bacon Mock Mac and Cheese, Creamy Green Bean Bake, Sour Cream Green Bean Casserole, Bacon Onion Cheddar Mushrooms, Onions, Peppers and Mushrooms in Mustard Sauce, Sweet Dark Mushrooms and Peppers, Oven-Fried Summer Squash, Italian Fried Tomatoes, Hasselback Zucchini, Zucchini and Leeks Stir-Fry, Zucchini Tomato Bake


MISCELLANEOUS
Substantial Section: Breadings, Crusts and Dough, Dressings, Frostings, Sauces (savory and sweet), Spice Blends, Toppings (savory) and Toppings (sweet)


SALADS AND SOUPS
Salads:
Examples:  Avocado Salad with Orange Vinaigrette, Chicken Avocado Salad, Chicken Cantaloupe Salad, Chicken Salad with Avocado Dressing, Chicken Salad with Creamy Dressing, Crunchy Bacon and Almond Tossed Salad, Sofrito Chicken Spinach Salad, The Best Broccoli Salad, the Works Romaine Lettuce Salad
Soups:
Examples: Broccoli Cheddar Soup, Cheesy Cream of Caramelized Onion Celery Soup, Creamy Cauliflower Gouda Soup, Fresh Mex Chili, Holiday Pumpkin Soup, Homemade Chicken Stock, Mac-Free Minestrone Soup, Shrimp and Sausage Bisque


SWEET ENDINGS
Cakes
Examples: Best Carrot Cake, Cupcakes with Delicious Buttercream Frosting, Strawberry Delight Layer Cake, Texas Chocolate Sheet Cake

Cheesecakes and Pies
Examples:  Apple Pizza Pie, Blondie Chocolate Chip Pie, Blueberry Cheesecake, Caramel Apple-Topped Cheesecake, Chocoalte Raspberry Pecan Torte, Creamy Chocoalte Pumpkin Cheesecake Pie, Nutella-Topped Cheesecake, Peanut Butter Blondie Chocolate Chip Pie, Peanut Butter Cookie-Crusted Cheesecake

Confection: Peanut Butter Chocolate Candy

Cookies and Squares
Examples: Almond Chocolate Chip Cookies, Banana Bread Bars, Chocolate Chip Cookies, Condensed Milk Coconut Jumble Candy Bars, Granola Bar Squares, Lemon Ricotta Cookies, No Bake Peanut Butter Chocolate Bars, No Bake Peanut Butter White Chocolate Bars

Crepes and Waffles Desserts: Crepes with Peanut Butter Nutella and Waffles with Peanut Butter Nutella

Frozen Desserts Examples: Cappuccino Ice Cream, Chocolate Ice Cream, Chocolate Mint Ice Cream, Fresh Pineapple Popsicles, Strawberry Ice Cream, Vanilla Ice Cream

George Stella's Recipes, Jen's & Peggy's are in these cookbooks ...
Our team's World's #1 Low-Carb recipes help lots of people lose weight!


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CHICKEN LASAGNA WITH ROASTED EGGPLANT

 





CHICKEN LASAGNA WITH ROASTED EGGPLANT
This was a rich-tasting, absolutely flavorful and delicious lasagna.  If you are a fan of eggplant, this is an excellent way to cook with it and make a lasagna without the need for pasta - I prefer this kind of lasagna in any case.  My husband and I loved this lasagna. I didn’t add onion to the Marinara Sauce, so no need to cook the sauce.

1 lb 5 oz Japanese eggplant (595 g)
Olive oil, as needed
Seasoning salt, to taste
1 Rotisserie chicken
1/tsp salt (1 mL)
Marinara Sauce:
1 tbsp olive oil (30 mL)
14.5 oz can diced tomatoes (411 g)
 3 tbsp water (45 mL)
Liquid sweetener to equal 1 tsp sugar, optional (5 mL)
1/tsp salt (2 mL)
1/tsp dried basil (2 mL)
1/tsp dried oregano (2 mL)
1/tsp dried thyme (1 mL)
1/tsp black pepper (0.5 mL)
13/cup grated Mozzarella cheese (425 mL)
1 tsp dried parsley (5 mL)
White Parmesan Cheese Sauce:
8 oz regular cream cheese (250 g)
2/cup low-carb milk, OR whipping cream (150 mL)
1/cup grated Parmesan cheese (60 mL)
1/cup butter (60 ml)
2 tbsp water (30 mL)
1/tsp salt (1 mL)
1/tsp white pepper (1 mL)
1/tsp cornstarch, OR arrowroot powder (2 mL)

Preheat oven to 375°F (190°C).  Slice eggplant into about 1/4-inch (0.6 cm)  slices. Place in one layer on oiled cookie sheets.  Brush eggplant slices with olive oil (I use a clean paint brush that I keep in my kitchen draw) and sprinkle with seasoning salt, to taste.  Roast 12 minutes on the bottom shelf and remove eggplant slices that are tender and turn those that are not and place them in the oven again for another 3 minutes and check again.  They can burn very quickly, so best to check frequently.

Remove chicken from bones and cut it into small pieces. In large frying pan, fry chicken, briefly in some olive oil.  Add salt.  Add Marinara Sauce.

Marinara Sauce:  In blender, combine olive oil, tomatoes, water, sweetener, salt, basil, oregano, thyme and black pepper.  Blend briefly just to break up the tomato chunks a bit, but not to juice them.

White Parmesan Cheese Sauce:  In large, nonstick pot, place cream cheese, low-carb milk, OR whipping cream, Parmesan cheese, butter, water, salt and pepper.  Stir until all the cheeses begin to melt.  Remove some of liquid and stir cornstarch, OR arrowroot powder into it and add back to the pot. Bring to a boil.  As soon as the sauce boils remove from the heat.

In 9 x 13-inch (2 L) baking dish, layer half the white sauce, then a layer of half the eggplant, half chicken mixture and 3/cup (175 mL) grated Mozzarella cheese.  Place eggplant on top of the cheese, cover with the remaining white sauce, chicken mixture and top with 1 cup (250 mL) grated Mozzarella cheese and sprinkle with dried parsley.  Place in oven 25 minutes or until bubbly and hot.  Serve with a lovely salad on the side, if desired.

Helpful Hints:  *Make more eggplant slices if you can, as you’re almost certain to snack on some of the roasted eggplant…it is much too tempting!  You want to have enough for the lasagna! 

Yield:  9 servings
1 serving
451.4 calories
34.8 g protein
30.5 g fat
0 g fiber
9.6 g net carbs

SEE our beautiful coil-bound books (last 5 gorgeous, Low-Carbing Among Friends' Team cookbooks,  the coil matches the books): Amongfriends.us/Findourbeautifulrecipebooks  This wonderful low-carb/keto collection of cookbooks (tons of photos, coil-bound!) is expected to sell out and they will not be printed again.  Limited stocks; get yours now!  KINDLES available!

As an Amazon Associate, I earn from qualifying purchases.  Here is my Amazon store for more of my favorite products: AMAZON STORE  Thank you for your support.


Thursday, April 29, 2021

CHICKEN PARMESAN WITH GREEN BEANS

 




CHICKEN PARMESAN WITH GREEN BEANS

This is an easy, quick recipe with tender chicken, shredded Parmesan cheese and green beans.  I was reading somewhere how to interest young children in eating their veggies.  Any mother knows that with a picky eater that's no easy task!  One of the suggestions was to enlist the young child's help to plant seeds of vegetables and then harvest the produce together later on to cook.  Another suggestion was while grocery shopping let the child choose colorful veggies to try and get him/her to put them in the shopping cart.  Also prepping veggies is a task that some young, school going children might be able to do with a blunt knife.  They suggested trying the veggies over and over again at different meals and encouraging the child to take a taste at least but not reward with sweet treats or anything as it would just reinforce the idea that veggies must be awful to eat if it warrants bribing.  The other thing they suggested is don't cater to the child by only providing what he/she will eat.  Hmm, I made that mistake.  I would make separate veggies for each son.  To this day Daniel won't eat salad (other than Caesar salad) and Jon won't eat peas and you name it!  They both hate eggplant.  So, yes, a big challenge and not one that I necessarily passed with flying colors.  They will eat a fair variety of veggies now that they are all grown up.


12 oz fresh green beans (340 g)
1/4  cup olive oil (60 mL)
1 lb boneless chicken breasts, diced (0.45 kg)
Seasoning salt, to taste
1/2  cup diced onion (125 mL)
1 tbsp minced garlic (15 mL)
1 cup shredded Parmesan cheese (250 mL)
1/2  cup whipping cream (125 mL)

First remove any strings from the green beans and then cut fresh green beans into short pieces.  Place in pot in boiling water and cook about 6 minutes.  Drain in colander over a large bowl.

In frying pan in half olive oil, cook half chicken until tender and turning brown in spots but make sure the chicken is just tender.  While cooking sprinkle chicken with seasoning salt, to taste.  Repeat with remaining oil and chicken.  Set chicken aside.

To frying pan add onion and garlic.  Cook over medium heat until onion is turning translucent.  Add beans, cover pan and cook until beans are done to your liking.  Add chicken back into pan.  Stir in Parmesan cheese and whipping cream.  Cook until cheese has melted and the sauce is to desired consistency.

Yield:  4 servings
1 serving
461.2 calories
36.8 g protein
36.6 g fat
8.5 g net carbs

SEE our beautiful coil-bound books (last 5 gorgeous, Low-Carbing Among Friends' Team cookbooks,  the coil matches the books):  printed again.  Limited stocks; get yours now!  Amongfriends.us/Findourbeautifulrecipebooks  This wonderful low-carb/keto collection of cookbooks (tons of photos, coil-bound!) is expected to sell out and after that there will only be KINDLES available! 

As an Amazon Associate, I earn from qualifying purchases.  Here is my Amazon store for more of my favorite products: AMAZON STORE  Thank you for your support.