Thursday, June 19, 2014
Source: Tickle My Sweet Tooth (original link not working); found recipe at Low Carber Forum
Candice's Low Carb Garlic Herb Drop Biscuits
Makes 4 Biscuits
(recipe can be doubled to make more)
1 Tablespoons half & half or heavy whipping cream
2 Tablespoons unsalted butter, melted & slightly cooled
1 teaspoons granulated splenda
3 Tablespoons coconut flour, sifted
1/4 teaspoon garlic powder
1/4 teaspoon dried Italian seasoning
1/8 teaspoon salt
1/8 teaspoon baking powder
extra salt, herbs, and garlic to sprinkle on top *optional*
Preheat oven to 400F. Line a baking sheet with parchment paper.
In medium sized bowl whisk together eggs, half & half, melted butter, splenda, Italian seasoning, and garlic. Mix in coconut flour, salt, and baking powder.
Drop batter by spoonfuls onto your baking sheet (4). Sprinkle tops with a little extra salt, herbs, and garlic *optional*
Bake at 400F for 14-16 minutes.
Nutritional information for 1 biscuit: Energy 115 kcal; Carbohydrate, Total 4.20 g; Sugars, total 0.62 g; Fiber, total dietary 2.28 g; Protein 4.47 g; Total lipid (fat) 9.06 g
NET CARBS: 1.92 g
Tuesday, June 10, 2014
Source: DJ Foodie
Bacon Wrapped "Meat Lovers Pizza" Stuffed Chicken Breast
1/4 cup (61.25g) tomato sauce (recipe below)
1 large (118g) chicken breast, boneless and skinless
1 slice (28g) ham
14 thin slices (28g) pepperoni
2 ounces (56g) raw italian sausage (recipe below)
1/4 cup (25g) parmesan (reggiano) cheese, grated
1/4 cup (28g) whole milk, low moisture mozzarella, grated
4 slices (100g) raw bacon
salt and fresh cracked pepper, to taste
Pre-heat oven to 425° F.
Standard tomato sauce, whether homemade or store bought usually has a good deal of water added to it. First, start by placing the tomato sauce on the stove, in a small sauce pot, over medium heat. Let it reduce by half, while you assemble the rest of the ingredients. Once it's reduced to a thick paste, set it aside.
Butterfly the chicken breast (or buy it that way). Lay the chicken breast on a flat cutting board. Place a knife parallel to the cutting board, about 1/2 inch above the surface. Slice into the breast, maintaining a slice that is parallel to the cutting board and essentially cuts the breast in half. HOWEVER, do not cut through the entire breast. Also, be careful not to tear the meat or slice either side too thin. Both top and bottom halves should be equal in thickness. You want to stop slicing, just prior to slicing through the opposing side of the breast. Once you've sliced almost through the breast, you can open it, like the pages of a book. You essentially want to create a thin sheet of chicken.
Once you've got a thin sheet of chicken breast, place it between two sheets of plastic wrap and pound it even thinner. You can use a mallet, rolling pin, or even the bottom of a sauce pan. Just be careful to hit it flatly and evenly, or else you will make deep divots in the chicken. Ideally, the chicken will be a thin and even sheet of chicken breast, when you are done.
VERY lightly season the chicken with salt and pepper.
Place your slice of ham on the chicken.
Spread your raw Italian chicken sausage evenly over the ham.
Spread your tomato sauce evenly over the top of the sausage.
Evenly distribute your pepperoni slices over the sauce.
Mix your two cheeses. Then evenly spread over the sauce.
Roll your chicken into a log. Try and roll it as tightly, as possible. Set it aside.
Set your 4 bacon slices on a cutting board, and cut them all in half. This will result in 8 short slices of bacon. Stretch them out, a bit.
Lay one slice of bacon on the cutting board, then offset a second slice of bacon. The top and bottom should match, but the slice should be next to the original. Continue this process until you have a sheet of bacon slices.
Pre-heat a large oven-proof sauté pan, over medium-high heat.
Lay the chicken log at the top of the sheet of bacon, making sure it's perpendicular to the strips of bacon. Tightly roll the log into the bacon sheet, making sure there is a clean seam at the bottom of the finished log.
Once the log is complete and the pan is hot, carefully place the seam side down in the sauté pan. Let it sear for about 30 seconds, then place the entire pan in the oven. Allow it to bake for roughly 20 to 30 minutes, depending on the size and thickness of the log.
Once the chicken has an internal temperature of 160° F, remove from the oven and allow to rest in the pan for 10 minutes, before slicing.
Slice and serve! Delicious with more sauce, pasta, a side of steamed broccoli and etc.!
Per Serving: 566.06 calories, 43.24g fat, 38.06g protein, 4.08g carbs, 0.73g fiber, 3.35g net carbs
Beyond Quick and Basic Tomato Sauce
DJ Foodie - 4 servings
1 tbsp (14g) olive oil
1 each (3g) garlic clove, thinly sliced
1 lb (454g) ripe tomatoes (in season), diced
salt and pepper, to taste
10 each (4g) basil leaves, large and fresh
On medium heat, place a medium sauce pan.
Add the oil to the pan.
Once the oil begins to ripple, add your sliced garlic.
Immediately turn down the temperature on the stove, being careful not to burn the garlic.
Once the garlic is a very light golden color, add your diced tomatoes.
Simmer for 10 to 20 minutes (upwards of 30 for more pulpy tomatoes, like Romas).
Adjust the seasoning, to suit your tastes.
At the very last moment, tear your basil leaves and stir into the sauce.
Per Serving: 51 calories, 3.5g fat, 1.25g protein, 4.66g carbs, 1.25g fiber, 3.41g net carbs
Loose and Spicy Hot Chicken Italian Sausage
DJ Foodie - 10 servings
2 lbs (908g) chicken meat, skinless and boneless
1 lb (454g) bacon
4 each (12g) garlic cloves, minced
1 tbsp (6g) fennel seed, whole
1 tbsp (6g) fresh cracked black pepper
1 tbsp (6g) crushed red chili flakes
1 tbsp (7g) paprika
2 tsp (4g) salt
Chill bowl large enough for mixing 3 lbs. of meat, as well as your meat grinder and any grinder attachments.
Cut the chicken and bacon into 1-inch chunks or lengths.
Mix in the chilled bowl, with the remainder of the ingredients.
Grind the meat through a course grinder.
Grind it, again! You want to grind it, twice.
Pack in an airtight container and allow the flavors to marry, over night.
Wrap the meat and save for later, or use in a recipe or freeze or portion into 10 patties and pan fry them!
Per Serving: 325.04 calories, 23.47g fat, 25.14g protein, 2.3g carbs, 0.86g fiber, 1.44g net carbs
Source: Beauty and the Foodie
1 lb chicken thighs
1 cup packed flat leaf Italian parsley, remove large stems
4 -5 cloves garlic, peeled and minced
2 tsp dried oregano
1 tsp sea salt
1/4 tsp black pepper
1/2 tsp red pepper flakes
4 slices cooked, chopped bacon
2 tbsp red wine vinegar
2/3 cup olive oil or avocado oil, where to buy avocado oil
Preheat oven to 400 F, and lightly grease a large casserole dish.
In a food processor or blender, combine all ingredients except for the chicken thighs. Process until a nice green sauce forms.
Pour a third of the sauce over the bottom of the casserole dish, and spread around.
Place chicken thighs on top of sauce.
Pour the remainder of the sauce over the chicken. Cover dish with a lid or foil.
Bake for 25 to 30 minutes, or longer if chicken is frozen (40 to 45 minutes). Or until chicken is cooked through the thickest part.
Remove from oven, and let cool a bit before removing lid or cover (steam burns are not fun)
Serve and enjoy.
Serving size: 1 of 5 servings Calories: 301 Fat: 22 g Carbohydrates: 2 g / Net Carbs: 1.4 g Sugar: 0 g Fiber: 0.6 g Protein: 21 g
Source: Splendid Low Carbing
2 tbsp water (30 mL)
1/2 cup Gluten-Free Bake Mix, (125 mL) OR simply use ground almonds
1/3 cup grated Parmesan cheese, (75 mL) (canned variety)
1/2 tsp Italian seasoning (2 mL)
1/2 tsp salt (2 mL)
1/8 tsp black pepper (0.5 mL)
6 chicken breasts
Black pepper, to taste
2 large tomatoes, chopped
2 tbsp olive oil, divided (30 mL)
2 tsp crushed garlic (10 mL)
1 tsp basil (5 mL)
1 cup shredded Monterey Jack cheese (250 mL)
Preheat oven to 375°F (190°C). Spray 9 x 13-inch (22 x 33 cm) casserole dish with nonstick cooking spray. In medium bowl, combine eggs and water and beat with fork until frothy.
On dinner plate, combine Gluten-Free Bake Mix, OR ground almonds, Parmesan cheese, Italian seasoning, salt and black pepper and mix well. Push mixture to one side of the plate.
Rinse a chicken breast under running, cold water. Allow excess water to drip into sink and then coat the chicken breast with the egg wash. Place on dinner plate next to “flour” mixture and poke chicken breast with a fork in several places. Sprinkle with black pepper, to taste. Spoon “flour” mixture over chicken on both sides. Lay chicken breast in prepared casserole dish. Repeat with the remainder of the chicken breasts. Bake uncovered 25 minutes. Remove from oven. Place Bruschetta topping on chicken breasts. Drizzle with 1 tbsp (15 mL) olive oil. Bake lightly covered with foil 10 minutes. Remove; sprinkle Monterey Jack cheese over top of tomato topping. Place back in oven and bake uncovered a further 15 minutes, or until chicken is cooked and juices run clear. (You may need less time if the chicken breasts are not very thick.)
Bruschetta Topping: In medium bowl, combine tomatoes, 1 tbsp (15 mL) olive oil, crushed garlic and basil. Set aside. Drain in a colander just before using.
Yield: 6 servings
32.5 g protein
11.6 g fat
4.0 g net carbs
Source: Up Late Anyway
Breakfast Sausage Pinwheels
140 grams mozzarella melted
4 tbsp butter melted
4 tbsp Almond Flour
3 tbsp Coconut Flour
1 tsp onion powder
8 ounces Tennessee Pride breakfast sausage (half the 16 oz roll)
1/2 cup cheddar cheese
Preheat oven to 400 degrees.
Melt mozzarella cheese in the microwave for 2 minutes at 30% power in a 12 watt microwave.
Combine Almond flour, coconut flour, and onion powder and stir well.
Add the flour mix, butter and egg to the melted mozzarella and stir.
With your hands or a spatula press and fold until most of the cheese and dough are combined. Reheat for 10 seconds and press and fold until it's all one color (mostly).
Reheat for 10 seconds and roll out into a rectangle.
Using half a 16 oz roll of sausage lay on wax paper, cover with another sheet of wax paper and roll out into the approximate shape of your dough.
Pick up the wax paper with the sausage on it and flip over on to the stromboli dough.
Cover with cheese and roll up.
Place sausage roll in the freezer for 10 minutes to firm up.
Slice off the ends and slice off approximately 10 slices.
Place on parchment paper or a silicone baking mat and bake for 20 mins.
Makes 10 slices.
143 Calories; 12g Fat; 6g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2 net carbs per slice.