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Showing posts with label Entree. Show all posts
Showing posts with label Entree. Show all posts

Mr. Junkie was talking about Jagerschnitzel a while back and I’m a sucker for anything breaded and fried. This turned out pretty great! A nice crunchy breading that doesnt fall apart! We used Pork Steaks on ours, but you are welcome to use any meat you would like.
Jägerschnitzel means “hunter’s cutlets” in German, and the dish was originally made with venison or wild boar backstrap, pounded thin. It is now normally made with pork, and the Texas specialty chicken fried steak is believed to be an outgrowth of this dish brought to the USA by German immigrants.
Ingredients:
  • 70 g Almond Flour
  • 15 G Whey Protein Isolate
  • 2 tsp Rubbed Sage
  • 1/2 tsp Garlic
  • 1 tsp Salt
  • 2 Eggs
  • Choice of Pork Cut (Pork Steaks, Pork Chops, Pork Loin etc)
  • Lard for Frying
Directions:
  1. Mix the Almond Flour, Whey Protein Isolate and seasonings together. Be sure to blend until there are no chunks.
  2. Crack the eggs into a dish and whip them
  3. Dip the mean into the eggs and then coat with the almond flour mixture
  4. Heat up the lard in a frying pan to a medium heat. Use enough lard either cover the pork or cover half of it.
  5. Place the breaded pork into the lard once it has heated through.
  6. Cook until breading is crisp. If there are concerns with cooking through due to thicker cuts, place on a broiler pan and bake at 400 F for 5-10 min.

Recipe Makes: 4 Servings
  • Nutrition Facts are provided for the coating only – Keep in mind that you likely will not need the full ingredients for the coating.
Nutrition per Serving:
  • Calories: 151
  • Total Fat 11.3g
  • Total Carbohydrate 4.2g
    • Dietary Fiber 2.1g
    • Sugars, other 2.2g
    • Net Carbs 2.1g
  • Protein 10.2g
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This one has always been a family favorite. Often served with rice, which can easily be replaced with cauli-rice or

in this case, shredded cabbage.  It has an earthy taste the quickly becomes something you would crave for comfort food.
We usually made this in a crock pot, however, this time, we made it in the Instant Pot and it turned out GREAT with a fraction of the time.
Ingredients:
  • 1.5 lbs Pork or Chicken
  • 1/4 c. Chopped Onion
  • 16 oz. Diced Tomatoes
  • 1 tsp Chicken Soup Base
  • 1 tsp Marjoram
  • 1 tsp Crushed Thyme
  • 1 tsp Salt
  • Dash of Pepper
Directions:
  1. Chop pork/Chicken into bite size pieces
  2. Place all ingredients into Instant Pot or crock pot
  3. Set Instant Pot to Meat/Stew on High  for 30 Minutes
    1. Release steam at 30 minutes.
  4. For Crock pot – Set on Med/High for 4-6 hours.
  5. Serve with cauli-rice or anything else you’d like

Nutrition: – Makes 6 Servings
Per Serving:
  • Calories: 295
  • Fat: 17.2g
  • Carbs: 2g
  • Fiber: 0.4g
  • Protein: 30.9
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This one I threw together. I was thinking how much I missed the cheddar broccoli wild rice.
Normally I’m not a fan of cauliflower as a substitute for anything other than cauliflower. I figured this one wouldn’t be so bad since cauliflower and broccoli and cheese go really well together.

I whipped this up and it turned out fairly decent. I know the hubby sure enjoyed it!
Let me know what you think!
Ingredients:
  • 1 Medium Head of Cauliflower, Grated
  • 2 Cups chopped Broccoli crowns
  • 3 Cups Chicken Breast, cut to your likeing
  • ½ Cup Heavy Whipping Cream
  • 1 T Butter
  • 1 tsp Onion Powder
  • 2 tsp Salt
  • 1 ¼ Cups Shredded Sharp Cheddar
  • 1 tsp Black Pepper
  • 3 tsp Minced Garlic
  • 2 tsp Olive Oil
Directions:
  1. Chop the chicken breast into desired bite size or smaller sizes
  2. Place olive oil in pan, add garlic and fry chicken until browned.
  3. Steam broccoli until ALMOST tender. (You can opt different ways to cook your broccoli)
  4. Take Cauliflower and grate it.
  5. In a large skillet place butter and melt it
  6. Once the butter is melted add cauliflower and cook on medium heat, stirring occasionally
  7. After about 5 min, add Heavy Whipping Cream, Onion Powder, Salt, Cheese, and pepper. Stir well
  8. Place lid on pan and stir every couple of minutes until cauliflower is desired texture.
  9. Mix Broccoli and chicken in with the cauliflower and serve.
Nutrition: Servings 8
Per Serving:
  • Calories: 296
  • Fat: 12.3 g
  • Carbs: 6.2 g
  • Fiber: 2.2 g
  • Protein: 34.5g
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A while back we got Mr. Junkie a Dual function grill. One side is propane the other is charcoal.  Mr. Junkie had a rotisserie for a while but he didn’t have a grill that it fit on. Once we got this grill for him he quickly set up the rotisserie and has been making all kinds of great things on it.
Today was no exception! This beautiful pork loin turned out fantastic! Such a simple recipe and the smells that came from the grill for the 4 hours it was cooking was phenomenal.  I hope you enjoy this as much as our company and we did!
Ingredients
  • 3.5 lbs Pork Loin
  • 2 Tbs Paprika
  • 1/3 Cup Garlic Minced
  • 2 Tbs Soy Sauce
Brine
  • 1/3 Cup salt
  • Water
Water Bath
  • 1 Tbs Apple Cider Vinegar
  • Water
Directions:
  • Place 1/3 cup of salt into a large bowl
  • Add Water (enough to cover the pork loin)
  • Place the pork loin into the water and let it brine overnight
  • Once your Pork Loin has brined, cross cut it about 1/4-1/2 inch deep
  • Rub the minced garlic into the cuts
  • Sprinkle and rub the soy sauce over the Pork Loin
  • Rub the Paprika into the Pork Loin
  • Place on a rottisserie on low heat for 3-5 hours
    • Indirect Heat with a water bath placed underneath.
    • Add 1 Tablespoon of Apple Cider Vinegar to the Water Bath.
Note: If You do not have a grill, use your oven at about 300 degrees F.
Servings: 8
Amount Per Serving
  • Calories 439.48
  • Total Fat 29.91g
  • Sodium 417.2mg
  • Total Carbohydrates 1.94g
    • Fiber 0.62g
    • Sugar 0.23g
    • Sugar Alcohols g
    • Net Carbohydrates 1.32g
  • Protein 38.16g
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MMMmmmmm Corn Dogs! This was one of my 'once in a while' treats before switching to a Keto life style. I loved the crunchiness of Corn Dogs but hated that they had added sweetness. All the advertising for 'Honey Batter'! It would frustrate me to no end! Not everyone likes sweet!

Since switching to the Keto lifestyle we have found some amazing recipes. This is one of them.
I found it on a Reddit Page and have to give SuperSpaldo707 all of the credit! These are fantastic! I am sure I will be posting more of their recipes as I try them.

Ingredients:

  • 1 C Powdered Parmesan (Parmesan from the shaker cans)
  • 1 Large Egg
  • 1 T Coconut Flour (This helps with texture)
  • 2 T Water
  • 5 Hot Dogs


Directions: 

  1. Mix all together and season to your liking
  2. Take a Hot Dog and press the dough around it. 
  3. Once the hot dog is fully wrapped you can fry this in your choice of oil ( I used Coconut oil)
  4. Fry until golden and drain on a paper towel.
  5. ENJOY!


Notes:

  • I added some onion powder, salt and ancho chili powder to add some extra flavor. I didn't want the corn dogs to taste completely of Parmesan.
  • I also cut the hot dogs in half and made mini hot dogs
  • When I made this recipe I was able to cover 4 full length hot dogs. With some practice I'm sure I could get all 5. 
  • When Frying in a pan, roll the corn dog for the first 5 seconds in the oil so it doesn't stick to the bottom of the pan. 


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I have never cooked lamb before and I absolutely love gyro's. I know that the carbs in Gyro's can

very since some people add flours to the mix when they make the loaf. My husband and I decided to give it a go and make our own. We are very happy that we did.

We seen so many different recipes we decided to go with an easier one. But if anyone has any other tips tricks or otherwise, we are always all ears. As I'm sure you can all tell, we like to try new things.

The recipe we followed is below though we doubled it since we had 2 lbs of lamb. To help reduce carbs we only used 1 medium onion instead of doubling it. Everything else we doubled.

Recipe for the Gyro Meat was found on Reddit - here
Recipe for the Tzatziki was found from Ruled Me - here.

Lamb Meat - Gyro Meat

Ingredients:
  • 1 medium onion, finely chopped or shredded and drained (See directions)
  • 1 pound ground lamb
  • 1 tablespoon finely minced garlic
  • 1 tablespoon dried marjoram
  • 1 tablespoon dried ground rosemary
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper

Directions:
  1. Preheat the oven to 325 degrees F.
  2. Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.
  3. Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.
  4. Place the mixture into a loaf pan, making sure to press into the sides of the pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F.
  5. Slice and serve.

Note: Using a carving knife to cut the meat works great. Just like the shaved meat from a Greek restaurant!  
I would also recommend grilling the meet after its been shaved. it will improve the taste a bit and of course look tastier!

Entire loaf:
Fat - 93.25g
Total carbs - 12.34g
Net carbs - 10.64g
Protein - 78.05g

Tzatziki Sauce
Ingredients:
  • 1 cup full-fat plain Greek yogurt
  • 1 teaspoon garlic powder
  • 1 tablespoon white vinegar
  • 2 tablespoons olive oil
  • 2.5 ounces (¼ whole) cucumber, seeded and grated
  • 2 tablespoons minced fresh dill (or 2 tsp dry)
  • salt and pepper to taste
Directions: 
  1. Squeeze liquids out of the cucumbers. Discard the liquid and place grated cucumber into bowl.
  2. Add remaining ingredients and stir well. 
  3. Refrigerate for at least 45 min. The taste will improve as it sits.

Tzatziki Sauce (Servings - 8 ) Full Recipe Per Serving
Calories 536 67.00
Fats(g) 41.39 5.17
Carbs(g) 15.19 1.90
Fiber(g) 0.8 0.10
Net Carbs(g) 14.39 1.80
Protein(g) 26.61 3.33
Note: Carb content can be greatly reduced by finding the lowest carb yogurt. Please be careful of any additives in the yogurt. The example used above had  11.34 g Carbs for 1 cup.
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I had so many doubts when it came to this recipe. With a Cheese base, I expected it to be soggy, wilted and greasy. I am happy to say I was WRONG!

This is easily THE best pizza crust I have ever had that is low carb. It tastes just like regular pizza crust. It has structure, rigidity, crunch, flavor, and is extremely close if not exactly like store bought frozen pizza. (Depends on the kind you typically buy, of course 😉.

Note: It looks burnt - but it was perfect! Don't like the color, lessen the bake time :)

Recipe obtained from DitchtheCarbs.com Ingredients

  • 170g / 6oz / 1 3/4cups pre shredded/grated cheese mozzarella is the best or Edam/mild cheese
  • 85g / 3oz / 3/4cup almond meal/flour
  • 2 tbsp cream cheese
  • 1 egg
  • pinch salt to taste
  • Seasonings to taste ( I used Basil, Oregano, Onion Powder)





Directions
  1. Mix the shredded/grated cheese and almond flour/meal in a microwaveable bowl. Add the cream cheese. Microwave on HIGH for 1 minute.
  2. Stir then microwave on HIGH for another 30 seconds.
  3. Add the egg, salt, rosemary and any other flavourings, mix gently.
  4. Place in between 2 pieces of baking parchment/paper and roll into a circular pizza shape (see photos above). Remove the top baking paper/parchment. If the mixture hardens and becomes difficult to work with, pop it back in the microwave for 10-20 seconds to soften again but not too long or you will cook the egg.
  5. Make fork holes all over the pizza base to ensure it cooks evenly.
  6. Slide the baking paper/parchment with the pizza base, on a baking tray (cookie tray) or pizza stone, and bake at 220C/425F for 12-15 minutes, or until brown.  ( I have a gas stove and did 10 min. So I would probably keep an eye on it at 7-8 min and go from there)
  7. To make the base really crispy and sturdy, flip the pizza over (onto baking paper/parchment) once the top has browned.
  8. Once cooked, remove from the oven and add all the toppings you like. Make sure any meat is already cooked as this time it goes back into the oven just to heat up the toppings and melt the cheese. Bake again at 220C/425F for 5 minutes





Recipe Notes

Fat Head pastry can also be made by replacing the almond meal/flour with 1/4 cup (4 tbsp) coconut flour.
Nutrition panel is for base only as toppings will vary widely depending on what was added and how much.
Nutrition Facts below taken from SparksPeople Analyzer and reflects the nutrition facts for the entire crust. This does not include sauce or toppings.









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I don't have a clue what to call this. I had a craving and threw it together and all I can say is " YUM!" to the nth degree. Absolutely delicious. And I'm sure my heart will agree regardless of all the butter and cheese.  All Measurements are approximate. I made it on a whim and should have written down what I put in and actual amounts.







Ingredients:

  • 2 lbs Mushrooms
  • 1.5 -2 lbs Chicken 
  • 1/4 c. Butter 
  • 1-2 Onions Sliced
  • 2 oz Cream Cheese
  • 1/2 pint Heavy Whipping Cream
  • 1/4 C White Wine
  • Salt
  • Pepper
  • Garlic Powder
  • Onion Powder
  • Basil
  • 1/4 c. Minced Garlic
  • 2 Cups Mozzarella Cheese
Directions:

  • Melt 2 T. Butter in a large skillet and add minced garlic
  • Set chicken in the pan and add White wine, Sprinkle lightly with Garlic powder, Pepper, Salt, Onion Powder and Basil. 
  • Set Stove on Med. Low and cover. Let chicken cook for 5 min then turn and cook another 5 min.  Lightly season again. 
  • Remove Chicken and place in 9x13 Pan leaving any remaining butter seasonings etc in the pan. 
  • Drop Remaining butter, Mushrooms and Onions in skillet. Cover and cook for 5-10 Min - Stirring occasionally. 
  • Scoop Mushrooms and place in the 9x13 pan with the chicken, leaving seasonings and butter in the skillet. 
  • Place 9x13 pan in oven at 350 while making the white sauce 
  • Pour Heavy Whipping Cream into Skillet and cook down. Add cream cheese. 
  • Once mixture is combined thoroughly pour over Mushroom and Chicken
  • Cover with Mozzarella Cheese and Continue Baking until Chicken is done.
Eat and enjoy the wonderful deliciousness that is garlic, creamy, mushroom mozzarella chicken. 
As an afterthought - It would be really good to add about 1/2c parmesan cheese to the sauce.

Servings: 6
Carbohydrates: 10.46g
Fiber: 2.6g
Sugar: 4.84g
Calories: 359kc
Protein: 45.42g
Fat: 15.69g

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(Recipe obtained from finecooking.com)

This recipe was originally listed for Halibut. I tend to like my Cod so, that is what I made this with.
This is easily one of my favorite recipes. It has such a light and fresh taste. It is very filling too!

The recipe has mint added to the spinach which I originally thought it would not be good together. I haven't used a lot of mint (really ever) in savory meals.  It really adds to the flavor and I don't know that eliminating anything in the recipe would keep the flavor the same. It is truly a delicious meal that I will be making many more times!

Ingredients
  • 2 tsp. finely grated fresh ginger
  • 1 tsp. finely grated garlic
  • Finely grated zest and the juice of 1 lemon
  • 2 Tbs. plus 1 tsp. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • Four 1-inch-thick skinless halibut fillets, 6 to 8 oz. each (I used Cod instead)
  • 2 medium leeks, white and light-green parts only, halved lengthwise, rinsed well, and thinly sliced
  • 3 cups lower-salt chicken broth or vegetable broth; more as needed(I used 3 cups of hot water and 2.5 Tblsp of soup base powder)
  • 4 cups lightly packed spinach leaves, rinsed and roughly chopped
  • 1/4 cup roughly chopped fresh mint
  • 1/4 cup thinly sliced scallions
Directions:


  1. In a small bowl, mix the ginger, garlic, lemon zest, 1 tsp. of the olive oil, 1 tsp. salt, and 1/2 tsp. pepper. Pat the mixture evenly all over one side of the fish. 
  2.  In a 10-inch straight-sided saute pan, heat the remaining 2 Tbs. oil over medium heat. Add the leeks and saute, stirring constantly, until softened, about 5 minutes. 
  3. Add the broth and 1 Tbs. of the lemon juice. Cover and bring to a simmer over high heat. 
  4. Arrange the fish lemon-ginger side up in a single layer on top of the leeks. If necessary, add more broth until the fillets are almost but not completely submerged. Cover and turn the heat to low. 
  5. Gently simmer until the fish is just cooked through, 8 to 10 minutes. 
  6. With a slotted spatula, transfer the fish to 4 shallow bowls. 
  7.  Add the spinach, mint, and scallions to the broth and stir until slightly wilted, about 1 minute. 
  8. Season to taste with more lemon juice, salt, and pepper. Ladle the vegetables and broth around the fish and serve.

The nutritional data for this is listed with the Halibut. - When we made this with cod we ate about 3-4 oz of Cod with the serving. (Nutritional Data obtained from https://happyforks.com)

Recipe listed makes 4 servings - Details below show data per serving.


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My husband has never had fish tacos and I have been craving fish. So we googled for different recipes and found a recipe for 'Baja Tacos'. They looked great. But we have no idea how to follow a recipe. (More so, we use recipes and images as inspiration but never choose to follow them).


So here is our version.
Note: Keto/Gluten Free will depend on the tortillas you use.

Ingredients:
  • Tortillas 12+ (Corn/Flour etc. This is the primary carb and carb count will vary depending on what you use)
  • Finely sliced avocado
  • Chipotle Mayo (we just bought ours from the store)
  • Fish/Shrimp (Your choice. What ever your budget will allow)
  • Chihuahua Cheese (Mexican brand cheese, similar to Queso Fresco)


Seasoning for the fish/Shrimp:

The hubby states he used all equal parts.
  • 1 tsp Celery Salt
  • 1 tsp Oregano
  • 1 tsp Cumin
  • 1 tsp Ground Red Pepper
  • 1 tsp Crushed Red Pepper
  • 1 tsp Ancho Chile Powder 
  • 1 tsp Paprika
  • 1 tsp Pepper


We pan fried the shrimp/fish and used the above seasoning on them. Once they were cooked any left over seasoning from the mix that he made was sprinkled on top. 

For the slaw we used the following:
  • 1 1/2 cups Red Cabbage (Finely shredded)
  • 1/2 cup White onions (Diced)
  • 1 cup Tomatoes (Diced)
  • 1 cup Alfalfa sprouts
  • Cilantro (optional. I hate this stuff but the hubby likes it)
  • Fresh lime juice from 1 lime
Put these into a container, shake the holy hell out of them to mix and then refridgerate.

To make things even more yummy- whatever tortilla you use, spray with oil and pan fry till crispy. I like crunchy things so this always made me happy!


Nutrition facts coming shortly. I am too busy stuffing my face with these bad boys!


Okay- Couldn't wait. I wanted to get these posted. These are AWESOME!!!

Nutritional data below does not include Cilantro or the Chipotle Mayo we used. 

 The Carb count listed is for 2 taco using the measurements above and tortillas that are 10 grams of carbs per tortilla. Please keep in mind that this can be adjusted depending on what tortilla's you use. 




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I say fish instead of listing Cod, Haddock, Tilapia or any other because we all have our budgets and fish is good cooked many different ways.  Granted I stick with my white fish. I got this recipe from a co-worker and it was awesome. But a word of caution: All of the amounts are estimated. I was given a list of items to use without measurements and just put together what looked right. So the description below is more of a guideline but the nutritional facts are based on what is listed below.

The picture does not do this justice!

Ingredients:
  • Juice from 2 fresh limes
  • 1/4 cup olive oil   (Oil should be equal to the amount of juice you get from the lemon)
  • 4 oz tilapia or other white fish
  • Salt and Pepper
  • 1/2 cup Panko-bread crumbs
  • Shredded Coconut  (I used unsweetened)
  • 1/2 cup Almonds (Chopped) ( I used Pecans which added too much 'sweet' likely will try cashews or walnuts next time)
  • Cayenne Pepper - don't hold back


 Directions: 
We used a package of Cod Fillets.
  1. Preheat oven to 450 degrees
  2. Pour fresh lime juice and olive oil into a baking pan
  3. Place tilapia in pan, coat both sides in juice
  4. Sprinkle salt and Pepper on fish. 
  5. Sprinkle panko bread crumbs on to fish
  6. Sprinkle coconut on top of fish
  7. Sprinkle almonds (Can use pecans, walnuts or other kind of nut)
  8. Season with cayenne pepper. (More the better  )
  9. Bake approximately 8-20 minutes. Time depends on the size of the fillet. 
  10. Smaller Fillets 8-12 minutes
  11. Larger Fillets 15-20 minutes


This was for 1 serving. Recipe makes approx 4 servings.

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This is one of my favorites to make.  I always end up with more than I need but it is still a tasty treat. 

I missed having those pot pies in the box.  So Once I started using Carbquik,  they had a recipe on the side of their box which turns out quite nicely. 

It can be a little dry,  so I typically add a pad of butter to the top of it and all is well.

Here is the recipe and some pictures for your next culinary adventure!


Ingredients:
  • 16 oz of cooked Vegetables 
  • 1 cup cooked meat (chicken,  turkey, beef)
Voulete:
  • 2oz melted butter
  • 2 oz Carbquik
  • 10 oz Chicken/Beef broth
Topping:
  • 1c CarbQuik (approx 3.4 oz)
  • 1/4c Heavy Cream
  • 1/4c Water
  • 1 whole egg
DIRECTIONS:
  1. Cut meat into bite size pieces and fully cook. 
  2. Cook Vegetables until they area almost done.  (They will continue to cook when the pie is being baked.  This will avoid mush food) 
  3. Mix Meat,  Veggies and Voulete (See Below) in a 2 quart baking pan. 
  4. Mix topping ingredients and spread a thin layer over the vegetable mix. 
  5. Bake at 400 degrees for 30 minutes.
Prepare Voulete : 
  1. Melt butter slowly in a medium sauce pan.  
  2. Add Carbquik and still on medium heat for 5 min,  
  3. Add Broth (This will cause the sauce to raise up and overflow,.  Be sure to see a large enough pan.  Blowing on it can help keep it from going over the sides)

Serve and enjoy!  



NUTRITIONAL DETAILS:
The nutrition value varies so much depending on the vegetables, meat, and soup base that are used it is difficult to give an accurate estimation. 

The Carbquik called for this recipe is (for the entire recipe) is 101.3g of carbohydrates, 81.1g of fiber and 608 calories.  (35.5g fat, 10.1g saturated fat, 1318 mg sodium, 40.6g protien)

The remaining portion of the recipe will all depend on what decision is made to put in. 
The lower carb vegetables you use will keep this recipe down. 


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Recipe from '500 Low-Carb Recipes'
by Dana Carpender

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I am in a group on Facebook for Low Carbing. One of the ladies on the group posted how she makes her Shrimp Alfredo. I decided to try it myself and tweaked it to what I had on hand.  I have to say, I am very happy I tried it. It turned out amazing.  (Thank you Stephanie!) 
Ingredients:
  • 4  Boneless, Skinless Chicken Breast, frozen 
  • 14 oz Broccoli, frozen, unprepared 
  • 6 oz cream cheese
  • 1/2 cup heavy whipping cream
  • 2 Tablespoons garlic
  • 2 Tablespoons chicken soup base 
  • 1/2 cup water


Directions
1. Slice chicken to desired sizes and cook. (Set aside)
2. Saute broccoli in 1-2 tablespoons of butter
3. Add cream cheese and heavy whipping cream to the broccoli
4. Stir until well blended.
5. Add garlic, chicken soup base and water and stir till well blended
6. Add Chicken and stir well.

Serve with your desired type of noodles or noodle replacement.
(Nutrition Facts do not include Noodle Choice)
Approx 4 servings ( Could probably get 6 out of it but the nutrition facts are for a serving of 4)
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Don't look at the calories in this puppy! You will want to start running several days before making this and probably while making it.

 A much loved comfort food. Extremely filling and very tasty! Cheesy Brat Stew has been a family favorite for a while. The only problem is that it was very high carb. So, I came up with a fix. Replace the potatoes with cauliflower!  It turned out FANTASTIC! So much so that I want to make it again!

Ingredients:
  • 6 brats (cooked and sliced into coins)
  • 1 large head of cauliflower 
  • 4 cups green beans
  • 2 cans cream of mushroom soup
  • 1 cup shredded cheddar 
  • 1 cup water




Directions:
1. Pre-cook the brats and slice into coins.
2. Break up the cauliflower into bite size pieces. You can use the stem portion too.
3. Mix the soup, cheese & milk/water together.
4. Place brats cauliflower and beans in a roaster pan and mix.
5. Pour cheese mix over the contents in the pan.
6. Cover and cook at 350 for 1-2 hours or until cauliflower is tender.
7. Salt and pepper to taste.

This was so yummy!!!

(Approx 6 Servings)
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I got this recipe from Luscious Low Carb's blog. It has quickly become a favorite. I serve it with a guacamole salad and set the pepper on top of it.
I switch up what I stuff the peppers with and use chicken, corn, red bell pepper, and onions instead. And season the way I want. Most recipes are more of a guide or idea. The seasonings I ended up using are ancho chili powder, chicken soup base, cumin, taco season, onion powder and garlic powder. It turned out great!

Ingredients:
  • 3 poblano peppers
  • 8 oz of muenster cheese, cut in thick sticks
  • 12 large shrimp, chopped
  • 2 tbsp chopped onion
  • 2 tbsp chopped tomato
  • 2 tbsp chopped cilantro
  • 2 tbsp tomato sauce
  • 1 clove of garlic, minced
  • 1 tbsp olive oil
  • salt and pepper to taste

Directions:
  1. 1. Place the poblanos on a griddle or skillet on high heat. Roast them, turning until they are blackened on all sides, about 20 minutes. (If you have a gas stove, roasting them over the open flame works better) They should look like this:
  2.  Wrap the peppers in a napkin and place them in a plastic ziploc bag for 10 minutes to steam
  3.  Take the peppers out of the bag and napkin and peel all the charred skin off. Rinse them under cold water. There will be a little bit of skin left and that's ok.


  1.  Cut a slit in the pepper from the stem to the tip and remove the seeds with a spoon. (Rinse) Set aside.
  2.  In a small pan on the stove add olive oil, onion and garlic. Cook for 3 minutes until soft and tender. 
  3. Add tomato, cilantro and shrimp. Cook until shrimp turn pink, about 4 minutes then add tomato sauce. Season with salt and pepper. Simmer on low for 2 minutes until heated through.
  4. Stuff peppers with cheese sticks and top with shrimp mixture. (We shredded the Munster)
  5. Bake in the oven for 15 minutes until cheese is melted and bubbly.


I served mine topped with sour cream and avocado. Carb counts not included for these toppings.


3 servings
Each at 4.7 Net carbs each (For the recipe provided. This is not the count for any of my adjustments)

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Pigs in a Blanket

These are excellent! They take a little more work than just popping open a can of crescent rolls but well worth it! My Husband who normally doesn't like the taste of Carbquik even enjoys these.







Ingredients:
  • 1 3/4 cups Carbquik
  • 1/3 cup half and half (I had to add about a 1/8 cup more. The mix was too dry otherwise.)
  • 1 tablespoon yellow mustard
  • 2 slices cheddar cheese, see directions
  • 8 each hot dog
Directions: 
  1. Heat oven to 425ºF. Grease cookie sheet. (I used an air bake pan that didn't need greased.)
  2.  Mix carbquik, half and half and mustard until soft dough forms; mix 30 seconds. Turn dough onto surface dusted with carbquik; roll in carbquik to coat. Shape into ball; knead 10 times.
  3. Cut each slice of cheese into 4 strips.
  4. Roll dough into 13-inch circle; cut into 8 pie shaped wedges. Place about 1 teaspoon pickle relish and 1 cheese strip on each wedge about 1 inch from rounded edge. Top with hot dog. Roll up, beginning at rounded edge. ( I just rolled them out to about 1/4 inch thick. and cut out long triangles. I had left over dough that I mixed in shredded cheese and made cheddar biscuits with them)
  5. Place crescents, with tips underneath, on cookie sheet.
  6. Bake about 12 minutes or until golden brown. Serve with additional pickle relish and mustard.
For 1 Serving (This is calculated to the best of my ability as I had to factor in Carbquik which was not in the database that I used. )

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The picture speaks for the recipe itself. Not to mention – it includes Bacon! Bacon is gold in this house. Anytime it goes on sale we try to stock up as best we can.
This only takes a little bit of time to put together and it tastes so good. We don’t make it too often because it is very calorie dense, but it certainly is tasty!
Ingredients:
  • 5 slices bacon
  • 5 4-oz uncooked brats
  • 1 c sauerkraut, drained
Directions:
  1. Bake bacon for at 350°F until cooked but still floppy, about 20 min. (I just pan fried for a few minutes)
  2. Boil brats in water for 15 min or until heated through.(Boiled in water till done- Next time, Boiling them in beer)
  3. Remove from water and slice deeply along the length of each brat, being careful not to cut completely through.
  4. Stuff brats with sauerkraut. Wrap one slice of bacon around each brat, securing with toothpicks.
  5. Bake on a rack set over a baking sheet in a 350°F oven for 20 minutes or grill over medium heat until cooked through.
These tasted FANTASTIC! Ate them with Mashed Cauliflower. It was a perfect meal!
Makes 5 Brats/Servings
Nutrition per Serving:
  • Calories:417
  • Fat: 36.2 g
  • Carbohydrates: 4g
  • Fiber: 0.7 g
  • Protein: 17.7g
  • NET CARBS: 3.3 g
Note: Keep in mind that these numbers can be altered depending on the type of bacon and brat you use.
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Pictured with Shiratake Noodles instead of rice.
Not really sure what to call this. This was something I threw together last minute and wasn't sure what I was making until it was done. It turned out to be VERY tasty and VERY low carb.

Ingredients:
  • 1 head of cabbage diced
  • 2 large onions- Sliced
  • 1-2 packages Kiebasa -cut to your preference
  • 1 large Zucchini-sliced
  • 1 large Yellow Squash-sliced
  • 5 T Oyster Sauce
  • Soy Sauce
  • 2-3 T Sesame Oil
  • 4 T. Minced Garlic
Directions:
  1. Slice Cabbage, Onions and Kielbasa and cook down on high heat. 
  2. Add in Zucchini, Squash, garlic and sesame oil about 5 minutes before cabbage is completely wilted.
  3. Add in Oyster Sauce and Soy sauce and cook for another 2-5 minutes. 
You may need to adjust seasonings to taste. Put over Shirataki Rice (Miracle Noodles) or if your not watching your carb intake Ramen Noodles, Rice or Lo Mein noodles would work really well too.

Estimated Nutritional Value based on a Recipe Calculator

Nutrition Facts Per Serving:

  • Calories: 267
  • Fat: 4.1g
  • Carbs: 14g
    • Fiber: 4g
    • Sugar: 6.2
    • Net Carbs: 10
  • Protein: 3.2

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This was something I just threw together and it ended up being QUITE tasty. I have yet to figure out the carb count on it.

 Because I can't do many carbs, this did spike me a little bit, however that could have been my own fault for when I took my meds.

For Low Carb I used Cauliflower. My husband is not diabetic so for his I used Cubed potatoes.
This would work really well for a dip. We tried Tostada chips with it and it was really good as well.


Ingredients:
  • 2-3 Chicken breasts-cubed and cooked
  • 1 Green Pepper- diced
  • 1 Red Pepper- diced
  • 1/2 head of Fresh Cauliflower (cut to bite size pieces)
  • 1 can Enchillada Sauce
  • 1 can Cheese Soup
  • 1 c Shredded Cheese.
Directions: 
  1. Pre-heat oven to 400
  2. Mix all ingredients except for the shredded cheese into a roaster or casserole dish. 
  3. Bake for about 45 min-1 hr. (Check tenderness of Cauliflower)
  4. Sprink shredded cheese on top and place the lid back on for about 5 minutes.
  5. Eat and Enjoy!

Per Serving:Calories: 417Carbs: 16Fat: 20
Protein: 41
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