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Saturday, May 30, 2015


These HUGE domed, flourless chocolate chip cookies are my new obsession!  They could rival any of my other chocolate chip cookies in a heartbeat!  Keep them in the refrigerator for a nice texture. I had TWO of these giant cookies for breakfast (I know, I know!) with my tea.  Sheer bliss!  You are welcome to use the sweetener that you like best, however, I want to introduce you to a relatively new sweetener -  Natural Mate® - see the links in the ingredient listing.  I cannot even begin to explain how wonderful these sweeteners are.  You need to try it!   Available in either sucralose or steiva combo with erythritol.  Sugar-free chocolate chips - find them at (Lily's) or Hershey's Brand at Wal-Mart (maltitol - some people will have tummy issues eating too many) or (click).

Although not entirely sugar-free (but same carbs as the salty Smucker's sugar-free peanut butter), I like Natural Peanut Butter by Skippy - the creamy version).

1 large egg
1 cup sugar-free peanut butter, OR (250 mL)
  almond butter
1/cup Natural Mate® (sucralose and erythritol) OR (stevia and erythritol(60 mL)
  (or use your own preferred sweetener to equal 1/2 cup sweetness)
1 tsp vanilla extract (5 mL)
1/tsp baking soda (2 mL)
1 cup sugar-free chocolate chips (250 mL) 

Preheat oven to 350°F (180°C). 

In food processor, process egg.  Add peanut butter, Natural Mate®, vanilla extract and baking soda; process.  Stir in chocolate chips.  Using a 2-tbsp (30 mL) cookie scoop, drop 16 cookies onto a greased cookie sheet.  The cookies will be in the shape of large mounds.  Bake 8 to 10 minutes.  Do not overcook.  They will look a bit under done, but not to worry, as they will firm up as they cool.  Leave them to cool completely on the cookie sheet.  Carefully remove with a flat, metal spatula (if you have one!) to a dinner plate and refrigerate for the best texture.

Helpful Hints: The cookies will keep their shape, however, they will not spread or rise for the most part, which means you can leave the baking soda out, if you wish.  I left it in as perhaps it gives it some of its marvelous texture.  Freshly baked, these will be like melting moments…they melt in your mouth.  These were even better the next day!  Keep some for the next day.  Wow, love these cookies!  

Natural Mate® sweetener is a combination of erythritol and sucralose or erythritol and stevia.  This product is great-tasting and perfect for baking.  See links for the product in the ingredient listing...CLICK on the highlighted text.  Some peanut butters are a bit dry and that can be a problem with these cookies.  Add a couple of tablespoons of unsalted butter in that case.  Sometimes the mixture will be too wet/sloppy, then add 1 tbsp (15 mL) of my Gluten-Free Bake Mix 2  or 1 tsp (5 mL) coconut flour.  

Yield:  16 very large cookies (like two in one!)
1 large cookie
146.4 calories
4.2 g protein
10.7 g fat
0 g fiber
2.9 g net carbs

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Friday, May 29, 2015


UPDATE:  Adding some crushed peanuts to the mixture gives great texture to this fudge.  My husband loves that. i probably used about 1/3 cup crushed peanuts. :)

If you don't have cocoa butter, I'm guessing replacing it with 60 g (2 squares) unsweetened baker's chocolate should work just fine.  Increase the sweetness level to taste.  The erythritol will need to be doubled at the very least.

This confection is so high in fat that it would make a great addition to the menu for a Fat Fast as outlined in the Atkins New Diet Revolution book.  Fantastic flavor and texture!  Now you know what to do with all those roasted peanuts.  Sadly, though I can't make this recipe anymore due to the preservatives in those particular peanuts.  As one gets older, certain foods become off limits.  If you are young, enjoy the benefits of being able to eat and drink whatever you would like, except of course high-carb junk food!  No one should be eating that!

3 cups roasted, salted peanuts (750 mL)
1/4 cup melted cocoa butter (be careful - it's super-hot!) (60 mL)
1/cup powdered erythritol (75 mL)
Granular sweetener to equal 2 tbsp sugar (30 mL)
2 tbsp powdered milk (30 mL)
2 tbsp vanilla whey protein (30 mL)
1 tsp vanilla extract (5 mL)

In food processor with metal blade, process peanuts well.  Add cocoa butter; process.  Add powdered erythritol, granular sweetener, powdered milk, vanilla whey protein and vanilla extract.  Process until smooth.  Pour into 8-inch (30 cm) square glass baking dish.  Smooth surface with back of spoon.  Keep in the freezer.  

Helpful Hints:  This fudge will cut fairly easily straight out of the freezer, but will begin to soften at room temperature quite quickly.  Do use oven mitts when removing the cocoa butter from the microwave oven, if using, to melt the cocoa butter.  Practice extreme caution as it will be very hot.  It is safer to let it cool down a bit before removing from the microwave oven or a double boiler.  Just be super-careful.

Nutritional Analysis:  36 squares:  86.2 calories; 3.1 g protein; 7.6 g fat; 1.6 g carbs

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Wednesday, May 27, 2015


An easy, beautiful and delicious cheesecake.  This is a great recipe for Chocolate Lovers!  The Ganache will not be too hard to cut through either. You can usually find the cream I am talking about in the Mexican section of a store?  Maybe someone can correct me here.  

1 cup ground almonds (150 mL)
2 tbsp powdered erythritol (30 mL)
2 tbsp vanilla whey protein powder (30 mL)
3 tbsp butter, melted (25 mL)
1 egg yolk
16 oz light cream cheese, softened, OR regular (500 g)
8 oz regular cream cheese, softened (250 g)
Liquid sweetener (sucralose or stevia) to equal 3/cup sugar (175 mL)
1/cup unsalted butter, melted (75 mL)
3 eggs
2 tbsp vanilla extract (30 mL)
1 cup (6 oz) sugarless chocolate chips, OR 70% Lindt chocolate bar, chopped (250 mL)
Crust: In medium bowl, combine ground almonds, erythritol and whey protein. Stir in butter and egg yolk. Spread out in 9-inch (23 cm) glass pie dish or springform pan. Cover with plastic wrap and press crust out evenly; remove plastic wrap. Bake in 350°F (180°C) oven 10 minutes or until turning brown at edges.

Filling: In food processor with sharp blade, blender or in bowl with electric mixer, process cream cheese until smooth. Add liquid sweetener, erythritol, butter, eggs and vanilla extract; process until smooth. Pour over crust. Bake in 350°F (180°C) oven 35 to 40 minutes. Cool to room temperature. Spread surface with Ganache.

Ganache: In cereal bowl, pour boiling water over chocolate chips. When they test soft and molten to the tip of a pointy knife, pour the water off. Stir in the cream.

12 servings/16 servings
1 serving
412.4/309.3 calories
10.0/7.5 g protein
36.2/27.2 g fat
0.9/0.7 g fiber
4.2/3.1 g net carbs

This makes for a very substantial cheesecake filling. I’ve used either of these fillings for the Ganache Cheesecake and both are nice.
24 oz regular cream cheese
3/cup sour cream
Liquid sweetener (sucralose or stevia) to equal 1 cup sugar (250 mL)
1/cup erythritol
6 eggs
2 tsp vanilla extract
In food processor, process cream cheese. Add sour cream, SPLENDA® Granular and erythritol; process. Add eggs one at a time while processing and add vanilla extract while processing.
Bake in water bath at 325°F for 1 hour or until set.

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Tuesday, May 26, 2015


Bangers and mash is one of my favorite meals (must be the British in me).  I still enjoy it today but replace the mashed potatoes with cauli-mash.  I have yet to try rutabaga mash - my friend, Margaret, made that for me once or twice with a little carrot cooked in as well - and it was really delicious!

My usual cauli-mash contains cream cheese and cream and butter.  This recipe is a lot simpler and very tasty!  However, if you find your cauli-mash is not thick enough, adding a 1/4 cup grated Mozzarella cheese will do wonders for the texture!
1 medium-sized cauliflower 
1/4  cup butter (60 mL)  
3/4  tsp salt (3 mL)
1/4  tsp white pepper (1 mL)                   

In big pot of hot water, place whole, trimmed cauliflower.  Bring to the boil and cook covered until very tender to the tip of a knife.  Remove cauliflower.  Place in food processor; process.  Add butter, salt and pepper and process until well combined.

Yield:  6 servings
1 serving
105.8 calories
3.1 g protein
8.0 g fat
5.2 g carbs

Saturday, May 23, 2015



Delicious calzones with spinach, chicken and homemade Marinara Sauce (See recipe below).  The miracle dough can make all kinds of chicken, beef and vegetable pies.  It is my go-to pastry most of the time, as it is suitably low-carb and very easy to work with.

Marinara Sauce (see below)
21/cups cooked, diced chicken (625 mL)
8 oz frozen spinach, squeezed dry (250 g)
3/cup Marinara Sauce below, OR commercial product (175 mL)
Salt, to taste
Black pepper, to taste
8 oz grated Mozzarella cheese, OR (250 g)
  more, to taste, OR sliced Mozzarella
Miracle Dough: (make a double batch) - Grain-Free version in Helpful Hints
2 cups grated Mozzarella cheese (500 mL)
2 tbsp melted butter (30 mL)
1 cup Gluten-Free Bake Mix 2, (250 mL)
  (no gelatin needed)
1 egg, fork beaten
1/tsp onion salt (1 mL)
1/tsp garlic powder (1 mL)
1 egg yolk

Filling:  In large bowl, combine chicken, spinach (squeezed dry with hands), Marinara Sauce, salt and pepper, to taste and grated Mozzarella cheese, OR keep the cheese separate and add on top of the mixture in the calzone dough.

Miracle Dough: In microwave oven in microwaveable bowl, melt Mozzarella cheese.  This took 2 minutes in my 1200 Watt microwave oven. Remove with oven gloves (be very careful!).  Pour melted butter over top of cheese. Place Gluten-Free Bake Mix 2 on top. In small bowl, beat egg with fork.  Add onion salt and garlic powder; whisk with fork.  Add to Mozzarella cheese mixture. Stir with a fork to form a dough ball.  Knead slightly to form a ball.

Measure six little balls (with each batch of Miracle Dough) weighing about 2.1 oz (60 g) each.  Place dough on parchment paper, cover with plastic wrap and roll out.  Roll each dough ball out into a 6-inch (15 cm) circle. I have a special gadget that makes lovely calzone shapes very easily, but it is not necessary.  In the center of the circle place the filling.  Add extra Mozzarella cheese, if desired.  Fold the calzone over and crimp the edges with the tines of a fork.  Cut three slits spaced evenly apart in the top of the calzones, if desired. Brush calzones with egg yolk.

Place the calzones on a greased cookie sheet and on the middle shelf in the oven.  Bake 12 to 18 minutes, or until the crust underneath is a lovely golden color. You don’t want them to burn, so check them very closely after 10 minutes have elapsed.  I usually check them every minute or so after the 10 minute mark.  You can take them out briefly to check.  Don’t burn yourself.

Helpful Hints: To reheat, these calzones heat up beautifully (still remaining crispy the first day) in the microwave oven … about 35 to 40 seconds in my microwave oven. You can also reheat them in a moderate oven, I’m sure, and they would be crispy the next day as well. If the dough becomes difficult to roll out, place the small balls in the microwave oven 8 to 10 seconds before rolling out.  This works beautifully. 

For a Grain-Free version, use a bake mix made up of 2 cups (500 mL) almond flour and 2/3 cup (150 mL) coconut flour.  Use 3/4  cup (175 mL) of the mixture.  Or, simply use 2/3 cup (150 mL) almond flour and 2 tbsp (30 mL) coconut flour for each batch of Miracle Dough (I have not tested this smaller version, but the Grain-Free Bake mix - yes!). I still prefer the Miracle Dough goodies made with the Gluten-Free Bake Mix, however, this is an very lovely option and the net carbs get reduced by 1.0 gram per serving usually.

Yield:  12 calzones
1 calzone
349.5 calories
23.4 g protein
24.8 g fat
0.5 g fiber
7.0 g net carbs


Sometimes homemade tastes best.  This sauce is very easy to prepare.  I made it specifically for my Italian Chicken Marinara Casserole. Pureeing the sauce deepens the flavor.

2 tbsp olive oil (30 mL)
1/cup finely chopped red onion (60 mL)
28 oz diced, canned tomatoes (840 g)
1/cup water (125 mL)
Liquid sweetener to equal 2 tsp sugar (10 mL)
1/tsp salt (2 mL)
1/tsp dried basil (2 mL)
1/tsp dried oregano (2 mL)
1/tsp dried thyme (2 mL)
1/tsp black pepper (0.5 mL)

In frying pan in olive oil, cook onion over medium high heat until turning brown.  Add tomatoes, water, liquid sweetener, salt, basil, oregano, thyme and pepper. Simmer gently about 5 to 10 minutes, or until thickened.  In food processor, pour mixture and pulse until the sauce is a bit finer in texture, but not juiced.

Yield:  21/cups (625 mL)
1 tbsp (15 mL) per serving
12.3 calories
0.2 g protein
0.7 g fat
1.4 g net carbs

MIRACLE DOUGH TIPS: - Please note:USE BOB'S RED MILL COCONUT FLOUR FOR ALL MY RECIPES AND ESPECIALLY FOR THIS MIRACLE DOUGH - COCONUT FLOURS DIFFER GREATLY IN THEIR ABILITY TO ABSORB MOISTURE!  There are several variations of this kind of dough on the internet, but mine is different to all the others out there.  I am getting very adept with this dough.  Use a fork to make it come together.  At first it looks impossible (might even have strings of cheese in it), but keep mixing and then turn out on a cutting board.  Knead for a couple of minutes, adding a bit of coconut flour as needed to make a lovely elastic dough. The more coconut flour one can add (usually about 1 tbsp or a bit more), the more bread-like the dough becomes (more substantial).  Since coconut flour is mostly fiber, you're not really adding much in the way of carbs, spread over several servings.  I put the dough ball on parchment paper and cover the dough with plastic wrap and using a  rolling pin (sometimes I use my special small one for pie dough), roll it out with ease.  If at any time the dough becomes resistant to rolling, nuke it approximately 10  to 20 seconds and away you go again!

Here is a pic of the dough ball - lovely, soft and malleable!!

Mozzarella cheeses that I have successfully used with the Miracle Dough and The Sweet Miracle Pastry Dough as well.  I get mine from Price Smart in Central (technically South America) America, which is the same as Costco in the United States.

I tried this one a couple of times and besides being convenient, it worked particularly well.

I usually grate my own cheese using my 20-year old Braun food processor, which has a ton of gadgets - this is the cheese I use most often - looks like it might be very similar to the one above, however, I think they sometimes add something to their grated cheese to help it last longer.  I could be wrong.  CLICK ON THE PHOTO TO SEE A BIGGER IMAGE.

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Friday, May 22, 2015


This delicious, savory bread pairs well with practically any meal.  My husband likes this tasty bread as a medium for butter!!  Click on the image to view a larger pic.  Hmm, so good!  ALTERNATIVE: I played with this recipe and this time I withheld the cheese and spread the batter on the greased foil, sprinkled the cheese over it and lightly folded it in, but not completely and lightly sprinkled with a bit more cheese.  Oh yum!!  My husband loves this.  For now this makes a great gluten-free low-carb bread substitute. One can even slice each slice in half (horizontally) and then there is more surface for spreading butter.  I will be working on something else as well that will suffice as a good gluten-free bread substitute.

8 oz regular cream cheese, softened (250 g)
4 large eggs
1/cup almond flour (125 mL)
2 tbsp Parmesan cheese (25 mL)
1 tsp crushed garlic (5 mL)
1/tsp baking powder (2 mL)
1/tsp baking soda (2 mL)
1/tsp No Salt, OR salt (1 mL)
1/tsp white pepper (1 mL)
1 cup grated Monterey Jack cheese (250 mL)
3/4 tsp Italian herb seasoning (3 mL)
2 tbsp light-tasting olive oil (25 mL)

In food processor, combine cream cheese and eggs; process. Add Gluten-free Bake Mix, almond flour, Parmesan cheese, crushed garlic, baking powder, baking soda, No Salt or salt and white pepper; process.  Stir in Monterey Jack cheese. (Sometimes I process it in; not sure which is the best way yet.)

Line a jelly roll pan with foil or parchment paper.  Spray with nonstick cooking spray.  Carefully spread batter over the pan, leaving a 1-inch (2.5 cm) border free  of batter around the perimeter.  Sprinkle with Italian herb seasoning.  Bake in 350°F (180°C) oven 25 to 30 minutes, or until turning brown.  Use a pastry brush (or clean paint brush used for kitchen purposes only) to spread the oil evenly on the baked bread.  Slice into 4 sections vertically and into 3 sections horizontally.  Serve while warm, if possible.

Helpful Hints:  This bread is rich and filling.  I can only have 2 slices tops.  It is definitely self-limiting. 

Yield:   12 servings
1 serving
215.0 calories
9.2 g protein
18.1 g fat

3.3 g net carbs

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This creamy-smooth, chewy fudge with a subtle peanut butter and honey flavor is very sweet (like fudge) and thus rather addictive for those with a sweet tooth. My husband and I had a friendly race to the freezer for the last few blocks, which we then shared.  

3 tbsp melted butter (45 mL)
Liquid sweetener (sucralose or stevia) to equal 1/2 cup sugar (125 mL)
3 tbsp water (45 mL)
2 tbsp creamy peanut butter (30 mL)
1 tbsp honey, OR sugar-free honey* (15 mL)
1/4 cup whole milk powder (or skim) (60 mL)
1/4 cup powdered erythritol, OR Steviva Blend® , powdered (60 mL)  
3 tbsp vanilla whey protein powder (45 mL)
1/2 tsp cornstarch (2 mL)
4 oz cocoa butter, melted (120 g)

Line an 8 x 4 x 3-inch (1.5 L) loaf pan with parchment paper (spray pan with nonstick cooking spray first).  In blender, combine melted butter, Liquid sweetener, water, peanut butter, honey, OR sugar-free honey, whole milk powder, powdered erythritol, OR Steviva Blend®, vanilla whey protein and cornstarch.  Blend until smooth.  In deep microwave-safe bowl, place cocoa butter.  Microwave 4 to 5 minutes, or until melted. 

Use oven mitts to retrieve bowl from microwave oven after a couple of minutes to allow it to cool a bit and be extremely careful.  Add contents of blender to cocoa butter and using a whisk, whisk it all in until creamy, smooth and thick.  Pour into prepared loaf pan and freeze for 1 hour.  Remove and score into 36 small squares.  Freeze again.

Helpful Hint:  *Instead of honey, you can use sugar-free maple pancake syrup.

Yield: 36 servings
1 serving
49.7 calories
0.8 g protein
4.8 g fat
1.1 g net carbs

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Tuesday, May 19, 2015


A mixed grill dinner: Char's Ribs, from Low-Carbing Among Friends, vol-1, Rib-Eye Steak (14 oz), Lower Sodium Eggplant ParmigianaCaesar Salad and Faux Stuffed Baked Potato (recipe below). My husband loved it!  He had fun trying to finish it all, but, of course, it was way too much food. LOL  We put that much together for the photo shoot - so that it would look extra yummy!

A little taste of the real thing with delicious fixings is guaranteed to chase away feelings of deprivation, while the rest of the family or guests enjoy regular baked or mashed potatoes. 

1 medium baking potato
1 tsp butter or olive oil (5 mL)
1/3  cup Creamed Faux Mashed potatoes (75 mL)
2 tbsp grated Cheddar cheese, OR (30 mL)
  to taste
Optional Fixings:
Real crispy cooked bacon, chopped
Chives, OR green onions, chopped
Sour cream

Scrub potato skin really clean with potato scrubber.  Dry with paper towel.  Rub potato with butter or olive oil. Bake potato in 450°F (230°C) oven 45 minutes or until skin is crispy and inside is soft when tested with a sharp knife.  Cut in half lengthwise.  Scoop out potato pulp and fill each half with Creamed Faux Mashed Potatoes.  Cover each half with Cheddar cheese to taste.  Place in oven again until cheese has melted and faux potato filling is hot. 

Optional Fixings:  Add optional fixings of choice.  Serve with sour cream, if desired.

Helpful Hints:  Typically, half a Faux Baked Potato is sufficient for one serving.  (3.0 g Carbs)  If you are less carb sensitive, then a little real potato may be mashed into the cauliflower, or simply add more cream cheese to give a more substantial cauli-mash with body.

Yield:  1 Faux Baked Potato
1 serving
164.2 calories
5.8 g protein
12.7 g fat
5.8 g carbs

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

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 This is surprisingly tasty considering the simplicity of this recipe. I have made this recipe at least twice. I can be quite lazy at times in the kitchen and at other times I simply love to cook and bake.  Sometimes I simply need a break from it all and then I can't wait to get back in the kitchen and create.  It is true that when I really don't feel like cooking, I can screw up quite royally.  I do not like that so typically I go with the flow of creative juices.  I've been very fortunate in my career that most of the recipes I try work first time around.  This is good because my husband cannot stand to see food go to waste. Even at a buffet my husband eats almost all he loads up his plate with - he rarely leaves anything - only if his eyes were bigger than his tummy! If I want to throw something out (you know - things like salad items that I was tardy in using up), I have to be real sneaky about it!  How about you?  Are you always super-organized and on top of things? You throw practically nothing away and use it all. Do you like to cook or bake every single day?

4 large chicken breasts 
1/2 cup Gluten-Free Bake Mix , OR (125 mL)
  a mixture of 6 tbsp almond flour and 2 tbsp coconut flour
1/4  cup chopped pecans (60 mL)
2 tbsp grated Parmesan cheese (30 mL)
1/2 tsp basil (2 mL)
1/4  tsp granulated garlic (1 mL)
1/4  tsp salt (1 mL)
1/4  tsp black pepper (1 mL)
1 egg white
2 tbsp Dijon mustard (30 mL)
2 tbsp light-tasting olive oil (30 mL)

Preheat oven to 400°F (200°C).  Remove any excess fat and bits of bone from the chicken (apparently, it is not recommended to rinse chicken breasts).

In medium bowl, combine Gluten-Free Bake Mix, pecans, Parmesan cheese, basil, garlic, salt and pepper.  In another medium bowl, whisk egg white with Dijon mustard. 

Dip chicken breasts in egg white mixture and then cover with dry mix.  Place on greased jelly roll pan.  Drizzle oil over chicken breasts.  Bake anywhere from 30 to 50 minutes (depends on the thickness of the chicken breasts), or until the internal temperature of the thickest part of the chicken breasts registers 165°F (74°C).

Yield:  4 servings
1 serving
322.8 calories
32.6 g protein
18.6 g fat
4.2 g net carbs

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Monday, May 18, 2015



This cheese sauce is particularly tasty, so it helps turn ordinary fish fry into a culinary delight. You might like this cheese sauce for all sorts of savory applications.  VERY GOOD!

6 sea bass fillets, OR any other fish
  like Cod or Tilapia
4 tbsp bacon fat, OR olive oil (60 mL)
Seasoning salt
Black pepper
Cheese Sauce:
4 oz regular cream cheese (125 g)
3 tbsp butter (45 mL)
1/cup Low-Carb Milk, (75 mL)
  OR whipping cream
1/tsp salt, OR to taste (1 mL)
1/tsp white pepper (0.5 mL)
2/cup grated Cheddar cheese (150 mL)
1 tbsp water, optional (15 mL)

Wash fish fillets under cold running water.  Pat dry with paper towels. 

In nonstick frying pan (ideally one would have 2 pans going at the same time), in 2 tbsp (30 mL) bacon fat, OR olive oil, over medium heat, cook 3 fish fillets about 3 minutes on one side.  Sprinkle lightly with seasoning salt and black pepper.  Turn fish and sprinkle the other side with seasoning salt and black pepper as well.  Cook another 3 minutes and turn again and cook another minute, or until fish flakes easily when cut with a knife.  Repeat with remaining bacon fat and fish fillets. Cover each fillet with Cheese Sauce and serve immediately. 

In nonstick pan or pot, combine cream cheese, butter, Low-Carb Milk, page 25, OR whipping cream, salt and white pepper.  Whisk occasionally.  Stir in Monterey Jack, OR Cheddar cheese until it melts and sauce is smooth.  If necessary, add a tablespoon (15 mL) of water.

Helpful Hints:  *Spreadable cream cheese may be used to make a less expensive sauce. It will be a slightly thinner sauce. Buy the spreadable cream cheese in the bigger tubs, if possible.  Double the recipe when needed for covering a very large dish of vegetables, such as the Vegetable Au GratinCasserole.  

Yield:  1 cup (250 mL) Cheese Sauce
2 tbsp (30 mL) per serving
125.2 calories
4.0 g protein
11.9 g fat
0.7 g net carbs

Yield:  6 servings of fish dinner
1 fillet per serving
391.4 calories
37.2 g protein
26.3 g fat
0.0 g fiber
1.0 g net carbs 

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BIG SURPRISE FOR THOSE WHO ORDER VOLUME 1 COIL BOUND VIA PAY PAL AND OUR WEB SITE - AMONGFRIENDS.US   We ran out of the older versions in coil bound and now have the newer version for sale.