Breakfast Balls

Low Carb Breakfast Balls

Ingredients

* 2 lbs of bulk pork sausage
* 1/2 lb of shredded sharp cheddar cheese
* 3 eggs
* 1 dash of black pepper
* 2 tbsp of dried onion flakes
* 1 lb of ground beef

Directions

1. This is going to work best if you get a large mixing bowl and put all the ingredients in it and start mixing it with your hands.

2. Once all this is combined real well then wash your hands and place 1 inch balls on your cookie sheet or even your broiler pan.

3. Bake this in your oven at 375 F for about 25 minutes.

Blueberry Cream Cheese Coffee Cake

Low Carb Blueberry Cream Cheese Coffee Cake

by Laura Dolson

This delicious low carb coffee cake is very filling, since it’s made with almond meal. If you don’t like cream cheese, you can leave out that layer, or use less cream cheese (see below). It is also delicious with raspberries instead of blueberries.

INGREDIENTS:

* 3 cups almond meal
* 1 ½ cups sugar substitute (liquid or powdered, see below)
* 3 eggs
* 1 teaspoon baking powder
* ½ teaspoon baking soda
* ¼ cup butter (4 Tablespoons), chilled and cut into small pieces
* ½ cup sour cream
* 2 teaspoons vanilla extract or 1 teaspoon each vanilla and almond extracts
* 2 Tablespoons oil
* 6 oz. cream cheese
* Salt
* 1 cup fresh or frozen (but not thawed) blueberries or raspberries

PREPARATION:

Preheat oven to 350°. Butter or oil 9X9 inch pan (cooking spray is fine).

Coffee cake is prepared in three layers. If you are using a standing mixer, you can use the same bowl if you make the layers in the order listed – just remove them to separate bowls until ready to assemble.

1)Streusel Topping: Mix 1 cup of the almond meal, 1 teaspoon cinnamon, ½ cup sweetener, a pinch of salt and the 4 Tablespoons butter. I find that the whisk type attachment on my standing mixer works well – you want the mixture to stay crumbly. You can use a pastry blender, knives – whatever works. But if it all clumps together, don’t worry – just crumble it over the top when the time comes. This is one area where I used to use powdered sweetener, but I have found more recently that my beloved Sweetzfree liquid (zero carbs; no aftertaste) works fine.

2) Cream Cheese Layer: Mix cream cheese, 1 egg, and ¼ cup sweetener. If you want a thinner layer of cream cheese, you can use 4 oz. instead of 6. The mixture won’t be as thick and will pour more evenly over the cake layer.

3) Cake layer: Mix dry ingredients: 2 cups of almond flour, baking powder, baking soda, ¼ ½ teaspoon cinnamon, teaspoon salt, and ¾ cup sweetener if you are using a powder. Then add the sour cream, oil, extracts, liquid sweetener if that’s what you’re using sour cream, and 2 eggs and mix well. At this point, you might want to add 1-2 Tablespoons of water, depending on the consistency. You want the batter to be thick enough to support the rest of it, but not too gloppy – you should be able to spread it easily in the pan. I usually end up adding about a Tablespoon of water.

4) Assembly: Spread the cake layer in the pan, and spread the cream cheese on top (if it’s the larger amount of cream cheese, you won’t be able to spread it evenly, but that’s OK). Then sprinkle the blueberries on the cream cheese and the streusel on the top of that.

5) Bake for about half an hour, or until toothpick not inserted into a berry comes out clean. If you use a thermometer, it should be about 155° F. in the center.

6) Cool and slice. It is filling, so I usually cut it into 16 pieces.

Nutritional Information: For 16 servings, each serving has 3 grams effective carbohydrate plus 2.5 grams fiber, 6 grams protein, and 217 calories.

Karen’s Mock Oatmeal

Karen always comes up with the best recipes!  Here’s another one that I’m sure you will enjoy!

Thanks Karen!

MOCK OATMEAL

2 oz cream cheese
1 egg
1 tablespoons almond meal
1 tablespoon flax meal

(If you prefer, you can replace the tablespoon of almond meal with an extra tablespoon of flax meal.)

Soften the cream cheese in the microwave.  Beat in the egg and then the rest of the ingredients.

Cook on high in the microwave until well cooked (about one minute) and then mash with a fork until the mixture resembles oatmeal.  

Pour on some no-sugar maple syrup (we use Walden Farms brand but there are others) and cover with cream.  It’s so delicious – tastes very like real oatmeal but even better IMO!

Karen

Here’s a testimonial to just how good Karen is at creating delicious goodies.

 

This is the one I use, at least 3 times a week, and it’s the best I’ve tried.  Instead of no-sugar maple syrup, I use about two tablespoons of cream mixed with two tablespoons of caramel (or French vanilla) DaVinci.  I used to put a packet of Splenda on it too, but don’t anymore, and it’s certainly sweet enough.

Sherry

Laurie’s Crab Cakes

Laurie’s Crab Cakes

INGREDIENTS:

2 to 2-1/2 cups pork rind crumbs (made from 3 oz. bag)
3 to 4 tbsp. water
2 cups cooked or canned crab (approximately 1 lb.)
1/3 cup minced onion
1/3 cup minced celery
1/3 cup minced green pepper
1 egg, beaten
3/4 cup mayonnaise
1 tsp. mustard
2 tsp. lemon juice
1 tsp. Worcestershire sauce
1/8 to 1/4 tsp. hot pepper sauce
1 tbsp. Old Bay seasoning
1 tbsp. minced parsley
1/4 tsp. pepper

DIRECTIONS:

Put pork rind crumbs in a large bowl, and mix with enough water to soften them. Flake the crab, remove any cartilage, and combine with the pork rind crumbs. Add the rest of the ingredients and mix well. Shape into 8 to 10 patties (pack them pretty tightly so they don’t fall apart). Heat 2 to 4 tbsp. vegetable oil in a skillet, and saute on each side until golden brown. Alternately, you could broil them.

NOTE from Laurie

I omitted the salt from this recipe because the pork rinds I used (Bakenets) were already pretty salty. It originally called for 1 tsp. of salt. Makes 8 servings

Deviled Eggs – Devilishly Delicious

Deviled Eggs – Devilishly Delicious

Country Lady found this recipe from an old Food & Drink Magazine. She even included tips for making perfect hard boiled eggs.

I checked for the recipe but I could not find it. But, I may have overlooked it so here’s the link to Food & Drink Magazine.

INGREDIENTS:

6 eggs
2 teaspoons curry powder
2 teaspoons lime juice
1 teaspoon fresh ginger puree
1/3 cup mayonnaise

DIRECTIONS:

1. Eggs that are a few days old are best for hard boiling as fresh eggs are impossible to peel cleanly; test your eggs by placing in a pan of cold water – a newly laid egg will lay flat on the bottom, an older egg will tilt up slightly.

2. The night before cooking the eggs, store them on their side in their container to centre the yolks.

3. Place the eggs in a pan roomy enough to hold them without crowding; cover with COLD water to cover by at least an inch.

4. Over high heat, heat water & eggs until just fully boiling.

5. Remove saucepan from the heat & cover tightly; if eggs are boiled or overcooked, the yolks will be hard or turn an unattractive greenish-gray.

6. Let the eggs stand in the boiling water for exactly 15 minutes; pour off the water & run the eggs under the cold water tap to stop the eggs from cooking any further and make them easier to peel.

7. Gently tap the the large end of the shell against a flat surface; under cold running water, gently peel off pieces of shell, beginning at the large end.

8. Cut the eggs in half horizontally & remove the yolks to a small bowl; add the remaining ingredients plus salt & pepper to taste and mix well.

9. Using a piping bag or a small spoon, fill the white part of the egg with the yolk mixture; garnish with a small sprig of chervil or coriander.

Parmesan Zucchini Crisps

Parmesan Zucchini Crisps

INGREDIENTS:

1 medium zucchini
1/4 cup egg substitute or 1 egg, beaten
1/4 cup grated parmesan cheese

DIRECTIONS:

1. Preheat oven to 425.
2. Slice zucchini in rounds.
3. Pour Parmesan cheese into a zip lock bag.
4. Dip zucchini slices into egg
5. Place zucchini in cheese bag.
6. Shake until all pieces are coated.
7. Place zucchini on a non-stick baking sheet.
8. Bake for 15 minutes or until cheese starts to melt and brown.

Ethiopian Chicken

Ethiopian Chicken

INGREDIENTS:

1 1/3 cup Onion chopped
4 teaspoon Garlic minced
4 teaspoon Lemon juice
2 teaspoon Salt
2 teaspoon Fresh ginger
1/4 teaspoon Fenugreek seeds
1/4 teaspoon Ground cardamom
1/8 teaspoon Ground nutmeg
8 teaspoon Butter
1/2 cup Water
8 teaspoon Dry white wine
8 teaspoon Hot pepper sauce
4 teaspoon Paprika
1 1/2 pound Chicken whole, cut up
2 large Egg hard cooked, sliced

DIRECTIONS:

Prep time: 10 minutes; Cook time: 35 minutes

Combine first 9 ingredients in a saucepan.

Simmer 3-4 minutes.

Add water, wine, hot sauce, and paprika.

Cook on high heat for 3-5 minutes, or until sauce thickens.

Reduce heat. Add the chicken.

Cover tightly and simmer for 15 minutes.

Add egg slices.

Cover and simmer for 15 more minutes, or until chicken is tender.

Italian Cream of Zucchini Soup

Payton posted this lovely recipe over at Dr. B’s forum and I just couldn’t resist grabbing this one.

Thanks Payton! Here’s what she has to say.

This is from my “Encyclopedia of Italian Cooking” which is my favorite cookbook – my family is Italian and I have learned to cook this way at the request of my hubby. Smiley This is an excellent low carb soup. I believe it’s about 10 carbs per serving, although our engineer types could probably get more specific. My hubby LOVED it, and he is very picky and NOT low-carb at all.

Cream of Zucchini Soup

The beauty of this soup is its delicate color, rich and creamy texture and subtle taste. If you prefer a more pronounced cheese flavor, use Gorgonzola instead of Dolcelatte.

Ingredients:

2 tbsp olive oil
1 tbsp butter
1 medium onion, roughly chopped (I put mine in the food processor because I hate chopping onion).
2 lbs zucchini, trimmed and sliced (again, I didn’t even slice mine, I put it in the food processor for efficiency’s sake and it came out just fine).
1 tsp dried oregano
About 2 and 1/2 cups of veggie or chicken stock

4 oz mild blue cheese, rind removed, sliced (such as Dolcelatte, though if you want a strong cheese flavor you can use gorgonzola – this is what I used and it was delicious. I used the entire 4 oz IN the soup with none left over to garnish. This was my best judgement per tasting it…so you may want to buy a little extra).

1 and 1/4 cups cream (or half and half) – I also used the entire amount of cream IN the soup with none left over to garnish. This was my best judgement per tasting it…so you may want to buy a little extra of this as well.

salt and freshly ground black pepper
fresh oregano and extra cheese to garnish

Instructions:

1. Heat the oil and butter in a large saucepan until foaming. Add the onion and cook gently for about 5 minutes, stirring frequently, until softened but not brown.
2. Add the zucchini and oregano, with salt and pepper to taste. Cook over medium heat for 10 minutes, stirring frequently.
3. Pour in the stock and bring to a boil, stirring. Lower the heat, half cover the pan and simmer gently, stirring occasionally, for about 30 minutes. (* It didn’t take me this long because I had processed the zucchini – I wasn’t softening slices, I already had mushed, processed zucchini). Stir in the Dolcelatte/gorgonzola until melted.

** “Cook’s Tip: To save time, trim off and discard the ends of the zucchini, cut them into thirds, then chop in a food processor fitted with the metal blade.” — I did this wrong, and didn’t end up with slices, rather I ended up with totally processed zucchini, but it still ended up delicious and didn’t take as much time.
4. Process the soup in a blender or food processor until smooth, then press through a sieve/strainer into a clean pan. (I didn’t press all of the contents through the sieve and it turned out just fine).
5. Add two-thirds of the cream and stir over low heat until hot, but not boiling. Check the consistency and add more stock if the soup is too thick (I believe I did this). Taste for seasoning, then pour into heated bowls. Swirl in the remaining cream. Garnish with oregano and extra cheese and serve.

I think using the gorgonzola instead of the Dolcelatte made the soup. It is easy to make and I would suggest it to anyone….although don’t expect a super strong flavor – the cookbook is correct when it says that the recipe is subtle. I think this would also work with broccoli and asparagus as the veggie. It is very nice with a white wine.

Blue Cheese Sauce

This is easy and oh so good! I love it with steak. YUMMERS!

Blue Cheese Sauce

INGREDIENTS:

1/4 cup Heavy cream
1/2 cup Blue cheese crumbles

DIRECTIONS

Place cream in sauce pot and bring to a simmer.

Reduce cream by half; turn to low heat and add the blue cheese crumbles to soften.

(Note : Be sure to stir sauce on low until cheese is melted.)

Fried Green Beans

Fried Green Beans

INGREDIENTS

* 2 tablespoons extra virgin olive oil
* 1 tablespoon butter
* 2 tablespoons fresh lemon juice
* 2 cups diagonally sliced fresh green beans
* 1 teaspoon lemon zest
* 1 pinch garlic salt to taste
* 1 pinch ground black pepper to taste

DIRECTIONS

Heat the olive oil, butter and lemon juice in a skillet over medium-high heat.

Add the green beans, lemon zest, garlic salt and pepper.

Cook and stir for about 10 minutes, or until beans are tender, but still a little crunchy.