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Saturday, July 14, 2018

GARLIC ALFREDO MEATBALLS




GARLIC ALFREDO MEATBALLS

These meatballs are made in an easy, no-fuss manner in the oven.  The thick, rich Garlic Alfredo Sauce can be used in other ways such as over cooked spaghetti squash strands.  If you would like a thinner sauce, add 1/4 cup water.

11/2 lbs lean ground beef (0.68 kg)
1 egg
2 tsp crushed garlic (10 mL)
1 tsp salt (5 mL)
1 tsp black pepper (5 mL)
Garlic Alfredo Sauce:
8 oz regular cream cheese, softened (250 g)
1/2 cup grated Parmesan cheese (125 mL)
  (the kind in a can)
1/2 cup whipping cream (125 mL)
1/2 cup butter (125 mL)
1 tsp crushed garlic (5 mL)

Preheat the oven to 400°F (200°C).

In medium bowl place ground beef.  In cereal bowl, beat egg with fork.  Add garlic, salt and black pepper; whisk into egg.  Add egg mixture to ground beef and mix together well (I like to use disposable plastic gloves).  Form meatballs with the help of a 2 tbsp (30 mL) cookie scoop.  Place meatballs on parchment-lined cookie sheet.  Bake 25 to 35 minutes, or until cooked through.  Place in a dish and pour Garlic Alfredo Sauce over the meatballs and serve.

Garlic Alfredo Sauce:  In large skillet, combine cream cheese (cut into pieces), Parmesan cheese, whipping cream, butter and garlic.  Over medium heat, allow cream cheese to melt and then whisk the sauce.  The butter may separate.  If that occurs, place in a blender and blend (allow sauce to cool slightly first) on low speed (remember the sauce is hot!) and then higher speed when it is safe to do so. 

Yield:  21 meatballs
1 meatball with sauce
177.1 calories
8.6 g protein
15.4 g fat
0 g fiber
0.9 g net carbs


Our Worlds#1 Low-Carb / Keto professional recipes used to lose/control weight are in Best-Seller Cookbook series Low-Carbing Among Friends are available at Amazon.com/author/jennifer.eloff But now $ave$'s direct from😍 us at: Bestsellers.uno/Teams.Recipes.Lose.Weight.Quick&Easy


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ZUCCHINI SPICE BREAD





ZUCCHINI SPICE BREAD
We finished this bread in less than a day!  Great to have alongside a nice cup of tea or coffee. You can get away with adding 1/4 cup (60 mL) less grated zucchini as that is what the original high-carb recipe used.  I preferred this bread once completely cooled to room temperature.


3 eggs
Liquid sweetener (sucralose or stevia) to equal 1 cup sugar (250 mL)
1/2 cup light olive oil (125 mL)
1/4 cup granulated erythritol, OR (60 mL)
  6 coffee sweetener packets
2 tbsp coconut oil (30 mL)
1 tsp unflavored gelatin (5 mL)
1 tbsp vanilla extract (15 mL)
13/4 cups Low-Carb Gluten-Free Bake Mix 2, (425 mL)
1 tsp baking powder (5 mL)
1/2 tsp baking soda (2 mL)
11/2 tsp cinnamon (7 mL)
3/4 tsp nutmeg (3 mL)
1/4 tsp ground ginger (1 mL)
1/4 tsp salt (1 mL)
1/8 tsp ground cloves (0.5 mL)
2 cups grated zucchini (500 mL)

Preheat the oven to 350°F (80°C).

In bowl with mixer or in food processor, combine eggs, liquid sweetener, olive oil, erythritol, coconut oil, gelatin and vanilla extract; process. 
In medium bowl, combine and mix well Gluten-Free Bake Mix 2, OR Grain-Free, Gluten-Free Bake Mix baking powder, baking soda, cinnamon, nutmeg, ginger, salt and cloves.  Add to wet ingredients; process.  Stir in zucchini.  Spread evenly in well-greased non-stick 8 x 4-inch (20 x 10 cm) loaf pan (if pan is old, line with parchment paper or foil and keep the sides high, so that you can simply lift the baked loaf out of the pan with ease).  Bake 45 to 55 minutes, or until cake tester or dinner knife comes out clean.  Cool in pan on wire rack.  Loosen edges with a knife and try to maneuver the knife underneath the loaf a bit in places and then invert.  Cool completely before slicing and enjoying with butter, if desired.   
Yield:  8 servings
1 serving
168 calories
11.3 g protein
13 g fat
1.7 g fiber
1.7 g net carbs 

Our Worlds#1 Low-Carb / Keto professional recipes used to lose/control weight are in Best-Seller Cookbook series Low-Carbing Among Friends are available at Amazon.com/author/jennifer.eloff But now $ave$'s direct from😍 us at: Bestsellers.uno/Teams.Recipes.Lose.Weight.Quick&Easy



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Wednesday, July 4, 2018

BROCCOLI CHEDDAR SOUP




BROCCOLI CHEDDAR SOUP
This is an amazing soup that you simply must try! One of the best broccoli soups I have ever made without a doubt!  I usually have homemade chicken stock in the freezer.  I think it makes all the difference, too.  I simply put the leftover bones from rotisserie chicken (sometimes from 2 chickens) in a slow cooker, cover with water, add 1 heaping teaspoon of salt, 1 tsp black pepper, 1 tsp dried parsley, chopped up raw carrot and onion.  Put the slow cooker on low and leave it on overnight.  Switch off the slow cooker and allow to cool to room temperature.  Strain and refrigerate or freeze the chicken stock in an airtight container.  If you are in a hurry to make your soup, you can do this in a pressure cooker instead.  Homemade chicken stock has lots of health benefits as a quick Google will verify.

5 tbsp butter (60 mL)
1 small onion, chopped
1 tsp crushed garlic (5 mL)
2 tbsp coconut flour (30 mL)
1 tbsp oat flour (15 mL)
4 cups chicken stock (1 L)
6 oz cream cheese (180 g)
1 cup whipping cream (250 mL)
3 cups broccoli, chopped fine (750 mL)
1 small carrot, chopped fine (optional)
1 tsp black pepper (5 mL)
3/4 tsp salt, OR to taste (3 mL)
1/4 tsp paprika (1 mL)
11/2 cups grated Cheddar cheese (375 mL)

In frying pan, add 1 tbsp (15 mL) butter and onion (if using).  Stir-fry chopped onions over medium heat until beginning to brown.  Add garlic; cook 1 minute, while stirring. 

In large pot, add remaining butter, coconut flour and oat flour.  Stir until combined.  Add chicken stock slowly while whisking.  Add cream cheese (broken up into pieces) and whipping cream.  Simmer, whisking occasionally until cream cheese has been incorporated completely. Add broccoli and carrot, onion and garlic mixture.  Add pepper, salt and paprika.  Simmer over low heat about 25 minutes (whisking occasionally), or until the soup has reduced and thickened.   Add Cheddar cheese (keep some for garnishing the bowls of soup) and stir just until melted and incorporated completely.

Yield:  6 servings
1 serving
159.9/156.7 calories
5.2/5.2 g protein
11.7/11.7 g fat
0.3/0.3 g fiber
7.1/6.2 g net carbs 

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Saturday, June 23, 2018

CHICKEN CORDON BLEU WITH CRUNCHY TOPPING





CHICKEN CORDON BLEU WITH CRUNCHY TOPPING

This is a delicious and very simple Chicken Cordon Bleu casserole for a busy week night supper.  The crunchy topping is useful for topping many other casseroles.  It tastes way better than a breadcrumb topping in my opinion.  You must try it if you have not yet.  These days I like making it with sharp Cheddar cheese (from Costco in America or Price Smart in Central America) instead of Mozzarella cheese...gives better color.

4 cups diced chicken, OR (1 L)
  Turkey
8 oz chopped ham (250 g)
8 oz grated Swiss cheese (250 g)
White Sauce (can double the sauce):
4 oz cream cheese, softened (250 g)
1/2 cup whipping cream (125 mL)
2 tbsp water, OR more as needed (30 mL)
1 tbsp olive oil (15 mL)
1/2 tsp onion salt (2 mL)
1 tsp Dijon mustard (5 mL)
1/2 tsp white pepper (2 mL)
1/8 tsp salt (0.5 mL)
Crispy Crumb Topping:
1/2 cup grated Mozzarella cheese (125 mL)
1/3 cup Gluten-Free Bake Mix 2 OR (75 mL)
  4 tbsp (60 mL) 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, combine chicken, ham and Swiss cheese.

White Sauce: In frying pan, add cream cheese (cut into smaller pieces), whipping cream, water, olive oil, onion salt, Dijon mustard, white pepper and salt.  Whisk until sauce comes together nicely and is creamy-hot. 

Stir White Sauce into chicken mixture.  Place chicken mixture in 9 x 13-inch (23 x 33 cm) glass baking dish.  Bake 25 minutes or until hot and bubbly.

Crispy Crumb Topping:  In small bowl, combine Mozzarella cheese, Gluten-Free Bake Mix 2, OR almond flour and coconut flour.  Stir melted butter into the dry ingredients.  Sprinkle topping in glass pie dish.  Bake alongside casserole.  Check after 20 minutes.  It should get nice and golden.  It will get crispier upon cooling.  Break it up and sprinkle over baked casserole.  Serve.

Yield:  8 servings
1 serving
432.3 calories
38.5 g protein
28.7 g fat
0 g fiber
3.4 g net carbs

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EGGPLANT BRUSCHETTA OR BREADED EGGPLANT WITH MELTED CHEESE



If you like skip the Bruschetta idea and simply top the breaded eggplant with grated Mozzarella,
for lower carbs - but, believe me, you'll love the Bruschetta!


Japanese Eggplant


This is one of my favorite appetizers of all time.  I love eggplant and especially Japanese eggplants which are a perfect size for appetizers, and far less bitter than the larger variety of eggplants.  There is no need to soak them in salt water, or peel them or anything like that.  I sometimes make them as a veggie side.  Problem is, I find myself snacking in the kitchen before I get to the table.  They are so good, especially when you're hungry.  Yum!!

NOTE:  To make the Eggplant with Melted Mozzarella or Monterey Jack cheese...just place prepared, breaded and fried eggplant on a greased cookie sheet.  Cover each slice with finely grated cheese and bake in a moderate oven just until the cheese has melted!

7 tbsp olive oil (105 mL)
1 small onion, chopped
1 garlic clove, minced
14.5 oz can diced tomatoes (411 g)
1/2  cup water (125 mL)
Liquid sweetener (sucralose or stevia) to equal 2 tsp sugar (OPTIONAL) (10 mL)
  (simply there to balance very savory flavors)
1/2  tsp dried oregano (2 mL)
1/2  tsp dried basil (2 mL)
1/2  tsp No Salt® OR salt (2 mL)
"Breading" for Eggplant:
1/2  cup Gluten-Free Bake Mix (CLICK), OR use almond meal/flour (125 mL)
1/3  cup grated Parmesan cheese (75 mL)
1/tsp Italian seasoning (1 mL)
1/tsp No Salt® (1 mL)
1/8 tsp black pepper (0.5 mL)
1/8 tsp salt (0.5 mL)
2 eggs
1 tbsp water (15 mL)
1 lb Japanese eggplant slices (about 1/4-inch (0.6 cm) thick)  (0.45 kg)
1 cup grated Mozzarella cheese (250 mL)

In large skillet, in 1 tbsp (15 mL) olive oil, cook onion and garlic until translucent and tender. Stir in tomatoes, water, liquid sweetener (if using), oregano, basil and No Salt®.  Simmer over low heat 10 minutes.  

"Breading" for Eggplant:  On dinner plate, spread Gluten-Free Bake Mix, OR almond meal/flour Parmesan cheese, Italian seasoning, No Salt®, black pepper and salt.  In small bowl, beat eggs and water together with fork.  Dip eggplant in egg wash and then lightly in Parmesan cheese mixture on both sides.  In large nonstick saucepan, in 1 tbsp (15 mL) hot oil, fry eggplant slices until golden brown on both sides.  Repeat.

Place a little tomato mixture along with some cheese on each eggplant round.  They may be reheated if desired; however, they are tasty at room temperature as well.

Helpful Hints:  If you think you will run out of “breading” then stir in some more Parmesan cheese or bake mix.  You will need a good nonstick saucepan that is still in good shape to use the amounts of oil indicated otherwise the eggplant absorbs too much oil.

Yield:  8 servings
1 serving (about 6)
246.7 calories
8.5 g protein
20.4 g fat
0.3 g fiber
8.0 g carbs

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Tuesday, June 19, 2018

ITALIAN BREAKFAST SAUSAGE PATTIES






ITALIAN BREAKFAST SAUSAGE PATTIES

A fabulous, tasty recipe for making breakfast more fun besides simply having egg or an omelet.  You can control the sodium in these patties to your own tastes.  One way to do that is to make one patty first, taste and adjust seasonings, if necessary.  I love these patties with the recipe as written!  My husband thought they were fabulous.  So easy....wish I had made these earlier in my life.  I never thought to do this before now.  Check out how low in carbs these are...no carb fillers!

2.2 lbs ground pork (1 kg)
2 tbsp grated Parmesan cheese (30 mL)
2 tsp Italian seasoning, OR (10 mL)
 Lawry’s® all-purpose salt-free seasoning
2 tsp minced garlic (10 mL)
1 tsp salt (5 mL)
1/2  tsp black pepper (2 mL)
Olive oil, OR bacon fat for frying 

In large bowl, combine ground pork, Parmesan cheese, Italian seasoning, OR Lawry’s® all-purpose, salt-free seasoning, garlic, salt and black pepper.  Form patties with 1/4  cupfuls (60 mL) of pork mixture.

In frying pan in olive oil, fry pork patties on either side until no more pink remains.  Make sure they are well-cooked.

Yield:  17 patties
1 patty
158.9 calories
10.3 g protein
12.7 g fat
0 g fiber
0.3 g net carbs

SEE our BIG annual Summer$ale-nice $ave on the team's popular cookbooks!😊
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Monday, June 18, 2018

CUSTARD-TOPPED CHEESECAKE SQUARES





CUSTARD-TOPPED CHEESECAKE SQUARES
My husband and I couldn’t believe how delicious this simple plain cheesecake dessert was.  We couldn’t leave it alone!

Crust:
2 cups Gluten-Free Bake Mix 2 (click) (500 mL)
1/3 cup powdered erythritol (75 mL)
1/2 cup butter, melted (125 mL)
Filling:
16 oz regular cream cheese, softened (500 g)
Liquid sweetener (sucralose or stevia) to equal 1 cup sugar (250 mL)
2 eggs
1/3 cup sour cream (75 mL)
1/3 cup thick table cream* (75 mL)
1 tsp vanilla extract (5 mL)
Custard Topping:
3/4 cup thick table cream (click) (175 mL)
Liquid sweetener to equal 1 cup sugar (250 mL)
1 tbsp xylitol, OR (15 mL)
  2 tbsp erythritol (30 mL)
1 egg, fork beaten
1/3 cup sour cream (150 mL)
1/4 tsp vanilla extract (1 mL)

Preheat the oven to 375°F (190°C).

Crust:  In medium bowl, combine Gluten-Free Bake Mix2 and powdered erythritol.  Stir butter into mixture.  Press evenly into an 11 x 7-inch (28 x 18 cm) glass dish. I use plastic wrap to make the process easier. Bake 10 minutes.

Filling:  In food processor or in bowl with mixer, process cream cheese until smooth.  Add liquid sweetener, eggs, sour cream, table cream and vanilla extract; process again until smooth.  Pour over prepared crust.  Bake 20 minutes.  Remove cheesecake and pour Custard Topping over the top.  Bake a further 10 minutes.

Custard Topping:  In small, nonstick pot with heavy bottom, if possible, pour in table cream and add liquid sweetener and xylitol, OR erythritol.  Over medium heat, allow mixture to get very hot.  Place a small amount of the mixture in a cereal bowl with beaten egg and whisk quickly.  Add back into the pot and heat over very low heat until slightly thickened. In food processor, pour custard and add sour cream and vanilla extract.  Process.

Helpful Hints: I used a product by Nestle called Crema de Leche®.  There is 290 grams in one can.  The English version is also by Nestle called Media Crema Table Cream® and it contains 7.6 fl. oz.  In a pinch, whipping cream should work as well.

Yield:  18 squares
1 square
233.8 calories
6.3 g protein
21.1 g fat
0 g fiber
4.4 g net carbs

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Friday, June 15, 2018

CHICKEN, BACON AND MUSHROOM SKILLET DISH







CHICKEN, BACON AND MUSHROOM SKILLET DISH

A simple dish, quick to prepare using rotisserie chicken.  Great for busy weeknight suppers!  Adding bacon and cheese which goes so well with mushrooms, in any case, makes this a tasty meal you’ll make again.

5 slices bacon
1 onion, chopped
1 tsp crushed garlic (5 mL)
21/2 cups diced, cooked chicken (625 mL)
Seasoning salt, to taste
Black pepper, to taste
1 lb mushrooms, sliced (0.45 kg)
Seasoning salt, to taste
1/4 cup whipping cream (60 mL)
1/2 cup grated Mozzarella cheese (125 mL)
1/2 cup grated Cheddar cheese (125 mL)

In large, nonstick frying pan, cook bacon over medium heat until crispy.  Reserve bacon fat. Remove bacon and when cool cut into little pieces.  Leave some bacon fat in pan and add onion and garlic.  Stir fry until onion is turning brown and is very tender.  Add some bacon fat and chicken.  Sprinkle with seasoning salt and black pepper, to taste.  Cook briefly, stirring chicken occasionally.  Remove and set aside.

In same frying pan, cook mushrooms in some bacon fat over medium heat until turning golden.  Add whipping cream.  Add chicken mixture back to pan, stirring gently to combine.  Cover with Mozzarella and Cheddar cheeses.  Sprinkle with bacon bits.  Allow cheeses to melt and serve.

Yield:  4 servings
1 serving
382.7 calories
42.9 g protein
19.4 g fat
1.9 g fiber
7.0 g net carbs

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Thursday, June 14, 2018

JEANNE’S PEANUT BUTTER COOKIES




JEANNE’S PEANUT BUTTER COOKIES

These soft peanut butter cookies are made in memory of my dear friend, Jeanne Lobsinger.  This recipe makes a ton of tasty cookies – great to wake up to in the morning to enjoy with a cup of tea or coffee.  I confess I ate at least 2 cookies worth in raw dough! I have another confession to make.  The original recipe required 1/2  cup (125 mL) of butter and I simply forgot to add it.  The cookies turned out great anyway as there is a lot of fat in peanut butter, however, I think they could use some butter in them, so I am writing them up with a minimal amount..  These cookies are thus a lower calorie cookie.  Bonus!  I didn’t find that these cookies needed salt, but if you do want to add some….add only 1/8  tsp (0.5 mL).

2 eggs
1 cup peanut butter (250 mL)
  (I like Skippy® Creamy Natural)
Liquid sweetener to equal 1/2  cup (125 mL)
  Sugar
3 tbsp butter, softened (45 mL)
2 tbsp powdered erythritol, OR (45 mL)
  3 coffee sweetener packets
1 tsp molasses (5 mL)
1 tsp vanilla extract (5 mL)
11/2  cups Gluten-Free Bake Mix 2 (375 mL)
1 tsp baking powder (5 mL)

Preheat the oven to 350°F (180°C).

In bowl of mixer or food processor, combine eggs, peanut butter, liquid sweetener, erythritol, OR coffee sweetener, molasses and vanilla extract; mix well. 

In medium bowl, combine Gluten-Free Bake Mix 2 and baking powder.  Add to wet ingredients; process. Roll dough into balls using about 2 tsp (10 mL) per ball.  Place on greased baking sheet.  Flatten each cookie with a fork in a criss-cross pattern.  Bake 8 to 10 minutes or until very light golden brown underneath.  (This took 9 minutes in my oven).  Store in a covered container at room temperature.

Yield:  42 cookies
1 cookie
64.9 calories
2.2 g protein
5.3 g fat
0 g fiber
1.9 g net carbs

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