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Friday, February 12, 2016

BLUEBERRY MOAT PANCAKES



ULTRA LOW-CARB PANCAKES
For Valentine's Day, I got the idea to make pancakes for two with blueberry sauce.  I used 2 cups of frozen blueberries, some sweetener to taste  and brought to boil in a saucepan. Add 1/2 tsp cornstarch (mixed with some liquid from pan) and returned to saucepan....bring to boil and cook until slightly thickened.   Serve with these pancakes and soft clouds of whipped cream (sweetened, if you like).  For my cream to hold a bit better, I used a bit of cream of tartar.  I used the shelf-stable boxed cream and it is not quite as easy to whip as fresh cream.  I chilled the cream and used a chilled bowl and beaters.  The carbs will vary depending on how much blueberry sauce you pour over your pancakes.  Love how the pancakes soak up the syrup.  I served my pancakes in a breakfast bowl.  1/3 cup blueberry sauce equals 4.6 grams net carbs.

These pancakes will surprise you.  If you like a denser texture, then these lovely pancakes will delight you.  The secret ingredient is gelatin.  I use the NOW brand from Netrition.com.  When refrigerated, these remind me of the drop scones from my youth.  I don't like pancakes and crepes that taste low-carb, so typically almond flour in crepes is out and coconut flour if used has to be used in small quantities so that it is not too obvious.  I was so happy with these and especially that they tasted so yummy to my taste buds.  They were even lovely just on their own with my Healthy Butter and a little fruit spread. They are very low-carb compared to anything you will find in our cookbooks as well.  The lowest carb pancake in our cookbooks is 2.3 grams carbohydrate per pancake, but most of them are around 4  or 5 grams of carbohydrate per pancake.  Let's face it, there are a gazillion low-carb pancake recipes out there, but I'll be honest with you, I am picky about my pancakes and crepes.  If they taste strongly of coconut flour, they will go in the garbage and if they have a funny texture due to almond flour or something else, same thing.  These passed the "Jen" test I'm happy to report.  Have a great day everyone!  Thank you so much for your support.  



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

Support your team, buy Low-Carbing Among Friends cookbooks at: 

http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced! 




4 oz regular cream cheese, softened (125 g)
3 eggs
2 tbsp coconut flour (30 mL)
2 tbsp vanilla whey protein (30 mL)
1 tsp baking powder (5 mL)
1 tsp unflavored gelatin (5 mL)  Can use unflavored gelatin from the grocery store.
1/4  tsp vanilla extract (1 mL)

In food processor, process cream cheese.  Add eggs, coconut flour, vanilla whey protein, oat flour, baking powder, gelatin and vanilla extract.  Drop by 2 tablespoonfuls onto lightly greased nonstick frying pan (if you have metal pancake rings, they will keep the pancakes a uniform size and shape) over low medium heat.  Cook until bubbles form and carefully flip when the topside is a little more set.  Make sure the pan is not too hot; reduce heat when necessary.

Yield: 12 pancakes
1 pancake 
61.3 calories
3.6 g protein
4.4 g fat
1.2 g net carbs

Monday, February 8, 2016

NO-BAKE CHEESECAKE HEARTS



I have a beautiful cousin.  Her name is Brenda McLachlan.  When I was growing up, I thought she was everything I was not and would have liked to have been.  Looking back at photos, I can see that I was pretty too, except I had difficulty seeing that at that age (teenager).  When I was at university in Cape Town, South Africa and getting married to my darling Ian, my cousin sent me a cookbook as a present. The inscription inside the cookery book said, "The way to a man's heart is through his tummy!"   Little did she know that I would take that advice to heart and eventually become a cookbook author.  In those days, I didn't know the first thing about cooking and baking.  I was 21 but I'd not been allowed to cook and bake, save for a couple of things (crepes and caramel pie) while growing up.  The kitchen was pretty much off limits for me.  Only one small thing indicated that I had any talent in the kitchen and that was in Home Economics Cooking Class, I received an award for the highest marks in the school in my grade.  I only took that class for one year in Standard 6 (Grade 8).

I had a tiny wedding and no family was present, except for 6 friends - 8 of us in total.  My parents were in Canada at the time and Ian felt if his family was there and mine were not, I would break down in tears.  There is a story behind that, but I don't want to go into it. I had R20.00 (rand = South African currency) to spend on my wedding dress.  I walked around Cape Town streets in tears as I was having a great deal of trouble finding something that would suffice as a wedding dress for only R20.00.  I did find a simple yellow dance dress.  I paired it with a broad-brimmed white hat and bought some yellow flowers to put on the hat. I wore high heels with my dress.  I did feel pretty in it, so that was a relief, and we had a meal and dance at Kloof Neck Restaurant after the wedding ceremony at the church.  My husband has always felt a little bitter about his wife not having had the fairy tale wedding.  I would have liked my dad, whom I adored, to be there for me and to say nice things about me, but that is water under the bridge. I don't feel bitter, nor do I think about it very often.  Instead many years later Ian commissioned a now-famous artist, Jonathon Earl Bowser, to do an enormous painting of me in a dream wedding dress.

CLICK on the photo for a bigger image or go to the link above the photo of the painting.  The little girl in the photo is me at age 3.  I am walking out of the dark jungle into the light.  This painting was done in Canada, but reminds me of where I live now.  The flowers in the front look like Impatience to me and they literally grow wild here.

Ian ran around with this silly smile on his face for 6 months.  I knew he was up to something, but could not figure it out.  I'm sure people think I'm the one that is full of myself, but that was Ian's way of making it up to me for not having had a fabulous wedding, which many young women dream about for years before the actual event.  For the record, I really enjoyed my wedding day and have wonderful memories. 

Below is a lovely recipe for Valentine's Day!  Hope you have a lovely day with your Valentine. Unfortunately, Ian and I have spent two Valentine's Days in our lives apart.  He was visiting his aging parents in Cape Town.  We could not both afford to go, besides I was working on cookbooks.



NO-BAKE CHEESECAKE HEARTS
This is such a cute dessert – makes a lovely presentation.  Every time I served this dessert, people simply loved it!  The leftover scraps will not go to waste either!  The first time I made this, Ian and I had a tea date in the jungle and I was working on Volume 1 of Low-Carbing Among Friends.  You guessed it!  This recipe is in that book, which by the way, thanks to our low-carbing friends became a national best seller!!


For other great Low-Carb, Gluten-Free recipes by the team & me:
Support your team, buy Low-Carbing Among Friends cookbooks at: 
http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced!


Almond Crust:
1/2 cup ground almonds, OR (125 mL)
  almond flour
1/2 cup Gluten-Free Bake Mix 2 , OR mor ground almonds (125 mL)
Sweetener to equal 4 tsp sugar (20 mL)
3 tbsp butter, melted (45 mL)
Filling:
12 oz regular cream cheese (375 g)
Liquid sweetener  (sucralose or stevia) to equal 1 cup sugar (250 mL)
1/4 cup powdered erythritol, OR more liquid sweetener  (60 mL)
1/4 cup butter, melted (60 mL)
1/2  cup unsweetened almond milk, divided (125 mL)
1/4 tsp almond extract (1 mL)
1 envelope gelatin (15 mL)
Topping:
4 tbsp ground almonds, toasted (60 mL)
1 tbsp powdered erythritol, OR liquid sweetener (15 mL)
1 tbsp melted butter (15  mL)
Maraschino cherries, cut in half
  (optional)

Almond Crust:  Preheat oven to 350°F (180°C).  In food processor, combine ground almonds, Gluten-Free Bake Mix 2, sweetener and butter; process.  Press into shallow 9-inch (23 cm) glass pie dish.  Bake crust 10 minutes.  Allow to cool.

Filling:  In food processor with metal blade, process cream cheese, liquid sweetener and erythritol.  Add butter, 1/4 cup (60 mL) almond milk and almond extract; process.  In small saucepan, combine the remaining almond milk and gelatin.  Heat milk until gelatin dissolves and add to cream cheese mixture; process.  Pour over crust.  Refrigerate. 

Topping:  In nonstick skillet, place ground almonds and heat until ground almonds are turning brown, but not too dark. Transfer to a bowl and allow to cool. Stir in erythritol and butter. Remove set cheesecake from refrigerator and use a heart-shaped cookie cutter or any other preferred shape.  Gently press the cheesecake out of the cookie cutter using clean fingers.  Garnish the shapes with ground almond mixture and half or a quarter cherry, if desired.   Place on a pretty serving dish and refrigerate until serving time.

Yield:  14 servings
1 serving
181.8 calories
4.6 g protein
17.1 g fat
2.5 g net carbs

Sunday, February 7, 2016

OPEN-FACED BREAKFAST OMELET




OPEN-FACED BREAKFAST OMELET

Here is a nice, tasty open-faced omelet that can feed 4 with a side of breakfast sausage or fried tomatoes, if desired..  This was delicious and more fun than a folded omelet.  It even tastes better to me!  I sort of scramble the eggs a bit, too, in order to let the uncooked egg flow onto the hot pan.  It still sets like an open-faced omelet.

5 eggs
1/cup almond milk, OR (60 mL)
  whipping cream
1/tsp salt (1 mL)
2 tbsp bacon fat, divided (30 mL)
1/lb fresh, sliced mushrooms (250 g)
1 cup chopped onion (250 mL)
1 green bell pepper, diced
2 oz regular cream cheese, cut into bits (60 g)
1/cup grated Monterey Jack cheese (125 mL)
6 slices bacon, cooked crispy, chopped (reserve bacon fat)

In medium bowl, whisk eggs with almond milk, OR whipping cream and salt.  Set aside.

In nonstick frying pan, in 1 tbsp (15 mL) bacon fact, stir-fry mushrooms until turning brown.  Set aside.  In 1 tbsp (15 mL) bacon fat, cook onion and green pepper until soft.


Into large nonstick frying pan, pour egg mixture.  As it begins to set, stir the egg a little to allow uncooked parts to touch the pan.  Add cooked mushrooms, onions and green pepper and cream cheese bits.  Make sure the bottom of the omelet does not burn (reduce heat).  Keep cooking until set.  Sprinkle with Monterey Jack cheese and chopped crispy bacon.  Serve.

Yield:  4 servings
1 serving
242.1 calories
15.1 g protein
15.8 g fat
2.0 g fiber
9.0 g net carbs

SUPPORT YOUR TEAMbuy Low-Carbing Among Friends cookbooks: low-carb.us/HUGE-SALE

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!!  Photos, big section by George Stella, organized by category and lots of nice new updated recipes from me!:)


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

Saturday, February 6, 2016

GIGANTIC SOFT PEANUT BUTTER COOKIES




GIGANTIC SOFT PEANUT BUTTER COOKIES

The perfect soft peanut butter cookie recipe, I think. These are beautiful big peanut butter cookies with a soft texture. They are like 2 cookies in one.  One cookie should suffice under normal circumstances. Keep them refrigerated for the absolute best texture the first day. The small amount of cornstarch  (2 grams whole carbohydrate per teaspoon - spread over 14 servings equals 0.1 g carbohydrate) really helps with the texture. You are going to love these!  After the first day, I actually prefer these at room temperature.  These are such large cookies that they are closer to eating a muffin than a cookie.

1/cup unsalted butter (125 mL)
1/cup peanut butter (125 mL)
1 egg
Liquid sweetener (sucralose or stevia) to equal 3/4  cup (175 mL)
  sugar
1/4  cup powdered erythritol  (60 mL)
11/4  tsp vanilla extract (6 mL)
11/4  cups Gluten-Free Bake Mix 2,  CLICK FOR RECIPE! (300 mL)
  (no need for gelatin)
1 tsp cornstarch (5 mL)
1/tsp baking soda (2 mL)
1/tsp baking powder (2 mL)
Sugar-free chocolate chips, optional

Preheat the oven to 350°F (180°C). 

In food processor, process butter, peanut butter, egg, liquid sweetener, erythritol and vanilla extract.

In medium bowl, combine Gluten-Free Bake Mix 2, cornstarch, baking soda and baking powder.  Add to liquid ingredients.  Process until smooth.  Using a 2 tbsp (30 mL) cookie scoop, plop cookie batter onto ungreased cookie sheet.  Top each large cookie with a few chocolate chips, if desired, for garnish.  Bake about 12 minutes, or until the edges are golden.  Allow to cool on the cookie sheet before using a metal spatula to transfer to dinner plates and refrigerate. Once fully set, they can be placed in a different container, if desired.

Yield:  14 LARGE cookies
1 cookie
163.4 calories
4.1 g protein
14.6 g fat
0 g fiber
3.6 g net carbs 


SUPPORT YOUR TEAMbuy Low-Carbing Among Friends cookbooks: low-carb.us/HUGE-SALE

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!!  Photos, big section by George Stella, organized by category and lots of nice new updated recipes from me!:)


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

Thursday, February 4, 2016

JALAPENO POPPER DIP



JALAPENO POPPER DIP

This tastes like jalapeno poppers! Most people will think so. It is not super-spicy.  Make it spicier by adding more jalapenos, if desired, or hot sauce. This stuff is addictive.  Everyone will want your recipe! I used canned jalapenos, so no danger of hurting your hands or fingers.  If you cannot tolerate spicy jalapenos….fry up chopped green peppers until soft and use that instead (make sure to remove all seeds first).

16 oz cream cheese, softened (500 g)
  (I used a mix or regular and spreadable)
1 cup grated Monterey Jack cheese (250 mL)
1/cup mayonnaise (125 mL)
1/cup canned green chilies (125 mL)
1/cup canned jalapenos (60 mL)
1/cup grated Monterey Jack cheese (125 mL)
1/cup grated Parmesan cheese (75 mL)
  (in a can, or fresh)
1/cup almond flour (60 mL)
2 tbsp melted butter (30 mL)
1/tsp paprika (2 mL)

Preheat the oven to 400°F (200°C). 

In food processor, process cream cheese until smooth.  Add 1 cup (250 mL) grated Monterey Jack cheese, mayonnaise, green chilies and jalapenos; process.  Spread evenly in a 1-qt (1 L) casserole dish.

In small bowl, combine 1/cup (125 mL) grated Monterey Jack cheese, Parmesan cheese, almond flour and melted butter.  Sprinkle over top of cream cheese layer. Sprinkle paprika evenly over topping. Bake 25 to 30 minutes, or until golden brown on top.

Yield:  16 servings
1 serving
218.3 calories
7.0 g protein
20.5 g fat
0.5 g fiber
1.5 g net carbs

SUPPORT YOUR TEAMbuy Low-Carbing Among Friends cookbooks: low-carb.us/HUGE-SALE

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!!  Photos, big section by George Stella, organized by category and lots of nice new updated recipes from me!:)


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

Tuesday, February 2, 2016

BUTTERED GREEN BEANS



BUTTERED GREEN BEANS

Simplicity itself!  Almost not even a recipe as such! My husband is always thrilled when I serve tender green beans in this very simple way. Use your favorite seasoning salt.

1 lb French green beans (0.45 kg)
  (the longer, thinner kind without strings)
Seasoning salt, to taste
2 tbsp butter (30 mL) 


Remove ends of green beans and cut them in half. In large pot of boiling water, boil green beans about 10 to 15 minutes, or until tender.  Drain green beans in colander over a large bowl.  Place green beans in serving dish, toss with Seasoning salt, to taste and place pats of butter on them.  Once butter has melted, toss green beans to coat evenly with the butter.  Serve.

Yield:  6 servings
1 serving
57.4 calories
1.4 g protein
3.9 g fat
1.4 g fiber
4.0 g net carbs 

SUPPORT YOUR TEAMbuy Low-Carbing Among Friends cookbooks: low-carb.us/HUGE-SALE

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!!  Photos, big section by George Stella, organized by category and lots of nice new updated recipes from me!:)


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

CHEESY BEEF AND BACON STROMBOLI







SEE BELOW FOR MIRACLE DOUGH TIPS

CHEESY BEEF AND BACON STROMBOLI

Just a fabulous use for the Miracle Dough.  We loved this.  My husband appreciated the beef version as a change from chicken.  He is amazed at all the variations and computations one can come up with using this amazing dough.  Stromboli are more like pizza rolls and Calzones are like folded pizzas. 

5 slices bacon, cooked and chopped
  (reserve 1 tbsp (15 mL) bacon fat)
11/lbs ground beef, cooked (0.680 kg)
1 tsp seasoning salt, OR to taste (5 mL)
1/tsp black pepper, to taste (2 mL)
11/cups grated Cheddar cheese (300 mL)
Cheese Sauce:
4 oz regular cream cheese (125 g)
1 tbsp butter (15 mL)
1/cup almond milk (75 mL)
1/cup grated Cheddar cheese (60 mL)
1/tsp salt (1 mL)
1 egg yolk
1 tsp water (5 mL)

Preheat oven to 400°F (200°C).  Grease a 14 x 10-inch (36 x 25 cm) cookie sheet.  Line cookie sheet with parchment paper.

In large frying pan, in bacon fat, brown ground beef.  While it is cooking, sprinkle with seasoning salt and black pepper.  Stir in cheese sauce.

Cheese Sauce:  In saucepan, over medium heat, combine cream cheese almond milk and butter.  Whisk occasionally and when melted, stir in cheese and salt and keep stirring until the sauce is thick and smooth.


Place dough ball on the parchment paper and cover with plastic wrap.  Using a small rolling pin or a food can, roll out the dough to cover the entire pan.  Place the meat filling in the center and cover with beef filling.  Sprinkle with grated Cheddar cheese.  Leave about 1 inch (2.5 cm) dough on either side of the filling on short end of the pan.  Fold these shorter edges over the meat filling.  Now fold the long edge, closest to you over the filling.  Bring the other long edge over and pinch dough closed on the top, using your fingers.  Using the parchment paper, carefully roll the stromboli over, so that the seam side is underneath.  In small bowl, combine egg yolk and water and whisk with a fork.  Brush stromboli with egg yolk mixture, using a pastry brush.  Bake 20 minutes, or until the top is turning golden brown in places.  With this sort of dough, you don’t want to overcook it; otherwise it will harden in spots.

Helpful Hint:  You could place the filling about 1 inch from the long end furthest from you and roll the stromboli, jelly-roll style.  That could be a fun variation.  

Yield:  6/8 servings
1 serving
696.1/522.1 calories
46.2/34.7 g protein
53.0/39.9 g fat
0/0 g fiber

6.3/4.7 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

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.


SUPPORT YOUR TEAMbuy Low-Carbing Among Friends cookbooks: low-carb.us/HUGE-SALE

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!!  Photos, big section by George Stella, organized by category and lots of nice new updated recipes from me!:)


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

Sunday, January 24, 2016

CHICKEN AND VEGGIE MIRACLE DOUGH RING

Form a circle with the triangular shaped pieces, overlapping them slightly.


Place the filling near the circumference of the inner circle (real close, but with the ability to press the dough edges together once you fold the pointy part of the triangles over the filling.


Now fold the triangles over the filling.


Press the dough edges together with your fingers.  Now the circle is complete!


Hmmm, delicious....ready for eating!  Doesn't that look pretty and inviting?




Slice away and enjoy! Help yourself to a spoonful of guacamole.


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

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.



CHICKEN AND VEGGIE MIRACLE DOUGH RING

This is amazing!  Great appetizer!  Leave a knife next to it and people can slice pieces off for themselves.  It looks impressive, but it’s really so simple to make and fun, too, if you’re in a creative mood.  Please note that for the Miracle Dough and any of my baking recipes, use Bob’s Red Mill Coconut flour.  Coconut flours differ in their ability to absorb moisture and that can affect the recipes quite a bit.  Have fun with this and impress your friends, low-carb or not! :)

2 cups diced chicken (500 mL)
2 tbsp bacon fat (30 mL)
1 large onion, diced
1 green pepper, diced
1 cup sliced, fresh mushrooms (250 mL)
Seasoning salt, to taste
Black pepper, to taste
4 oz regular cream cheese (250 g)
1 cup grated Mozzarella cheese (250 mL)

Preheat the oven to 375°F (190°C). 

In medium bowl, place chicken.  In nonstick frying pan, over medium heat and in 1 tbsp (15 mL) bacon fat, cook onion until turning translucent.  Add green pepper and cook until onions and green pepper are soft.  Add to chicken.  In nonstick frying pan in remaining bacon fat, cook mushrooms, until moisture evaporates and they begin to turn brown.  Add to chicken.

Prepare Miracle Dough.  Place half dough on parchment paper and cover with plastic.  Roll out into a 10-inch (25 cm) circle.    Repeat with the remaining dough.  Cut each circle in half and divide each of those halves into 6 triangles.  Place the triangles in a big circle on a large, greased pizza pan, with the pointed edges of the triangular pieces of dough facing the outside circumference of the pizza pan and the wider parts overlapping, leaving an open circle in the center.  Place the chicken and veggie filling on the overlapping dough close to the open (leave a tiny space), vacant circle in the center.  Dot with cream cheese and sprinkle with grated Mozzarella cheese.  Fold the pieces over the filling, pinching the dough where it meets with your fingers to seal.

Bake 20 minutes.  Loosen underneath the ring with a metal spatula and place back in the oven, position the part that is least brown towards the back of the oven.  Bake another 7 to 10 minutes, or until golden in color (not dark).

Helpful Hints:  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.

Yield:  8 servings
1 serving
340.7 calories
24.5 g protein
23.2 g fat
0.6 g fiber
7.0 g net carbs


SUPPORT YOUR TEAMbuy Low-Carbing Among Friends cookbooks: low-carb.us/HUGE-SALE

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!!  Photos, big section by George Stella, organized by category and lots of nice new updated recipes from me!:)


For other great Low-Carb, Gluten-Free recipes by the team & me:
https://www.facebook.com/LowCarbingAmongFriends