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Friday, October 13, 2017

MOST AUTHENTIC GLUTEN-FREE LOW-CARB PIZZA CRUST







MOST AUTHENTIC GLUTEN-FREE, LOW-CARB PIZZA CRUST – BACON CHEESEBURGER PIZZA TOPPINGS

We think this pizza crust is very close to the real thing when freshly baked.  Leftovers should be warmed in a non-stick pan with a little olive oil (gives a crispy crust - super!) or in a moderate oven for 5 to 8 minutes. I like it warmed in the microwave oven, too.  It is a thicker, more substantial crust than some of my other thin-crust pizzas.  I have another Miracle Dough Pizza Crust, HERE, that we also like very much.

It’s a very good pizza crust, very much like the real thing, and I hope you will try it.  The suggested toppings can be changed to suit your own tastes.  The carbs are also given for the crust alone.  It is a bit carbier than my other pizzas, but this one is worth it if you’re doing moderate low-carbing.  I had 3 slices, but I think 2 with a salad would be sufficient for most people.  I ate too much!  This pizza is very filling, but it was just too good, so I indulged and took it easy for the rest of the day.

Pizza Dough:
11/cups Gluten-Free Bake Mix 2 (375 mL)
2 tsp instant rapid-rise yeast (10 mL)
  (for bread machine)
21/cups grated Mozzarella cheese (625 mL)
2 oz regular cream cheese (60 g)
1 egg, fork beaten
1 tsp sugar, for the yeast (5 mL)
 1/tsp Montreal® Chicken seasoning (1 mL)
1 tbsp coconut flour (15 mL)
Pizza Sauce (or use a commercial one):
5 oz can tomato paste (150 g)
1/cup water (10 mL)
1 packet coffee sweetener
1/tsp oregano (2 mL)
1/tsp basil (1 mL)
1/tsp black pepper (0.5 mL)
Pizza Topping:
1/ lb lean ground beef (0.23 kg)
1/tsp Montreal® Steak seasoning (2 mL)
1/tsp black pepper (0.5 mL)
4 slices bacon, cooked crisp and cut into
  small pieces
2 tbsp chopped green onions (30 mL)
1 cup grated Mozzarella cheese (250 mL)

Preheat the oven to 400°F (200°C) and grease or oil a 12-inch (30 cm) pizza pan.

In medium bowl, combine Gluten-Free Bake Mix 2 and yeast.  In large microwave-safe bowl, combine Mozzarella cheese and cream cheese.  Nuke 2 minutes.  Meanwhile in small bowl, beat egg, sugar and Montreal® Chicken seasoning together.  Add dry ingredients and egg mixture on top of molten cheese and stir with a wooden spoon until it comes together nicely.  Add coconut flour to form workable dough.  Place on greased pizza pan and roll out to the circumference of the pan.  You can use food cans or a made-for-pies small rolling pin, which I find enormously helpful in my kitchen for task such as this.  Bake 7 minutes and using a metal spatula or something firm to loosen the pizza crust underneath. 

Spread with Pizza Topping, ground beef, crispy bacon, green onions and lastly sprinkle with Mozzarella cheese.  Bake another 9 to 11 minutes, until the top of the crust is a light golden brown.  You can eat it just like that for a bread-like crust that is slightly crispy, however, if you like real crisp, fry in a nonstick frying pan in a little light-tasting olive oil until browned and crisp underneath (not too dark).  It crisps more as it cools slightly.  I used to do this even with regular pizza, so this was a natural thing for me to do.  Absolutely delicious!

Pizza Sauce:  In small bowl, combine tomato paste, water, sweetener, oregano, basil and black pepper.  Whisk to combine well.

Pizza Topping:  In nonstick frying pan, over medium heat, brown ground beef.  Add Montreal® Steak seasoning and black pepper.  During cooking add water if necessary until the meat is cooked.  Make sure the water has evaporated.

Helpful Hints:  Pizza sauce yields 3/cup (175 mL).  1/cup (60 mL) is sufficient for one pizza crust.  Freeze leftovers or use in another recipe or as a dipping sauce.

Yield:  12 servings
Crust/with topping
168.5/266.2 calories
9.0/17 g protein
12.6/18.6 g fat
0.4/1.0 g fiber
3.9/6.2 g net carbs 

Thursday, October 12, 2017

CHICKEN EGGPLANT PARMIGIANA







CHICKEN EGGPLANT PARMIGIANA

One day I decided to add leftover, diced, cooked rotisserie chicken to my Eggplant Parmigiana dish which we love, my husband and I, and a dish I make quite often.  It was a good thought, turned out, as it was delicious. I will do this again sometime as it makes it a one meal deal, which I always like for convenience.  I do tend to add another veggie on the side like my Best Green Beans, for example, or mashed cauliflower. I didn’t use the onion in this dish, although it would good.  My husband’s tummy does not handle the combination of tomato and onions very well.

Marinara Sauce:
Olive oil
1 onion, chopped (optional)
1 tbsp crushed garlic
2, 14.5 oz cans diced tomatoes (411 g)
  (use 11/cans or all if you have the
  carb budget)
1/tsp dried oregano (2 mL)
1/tsp dried basil (2 mL)
1/tsp salt (2 mL)
Breading:
3/cup Gluten-Free Bake Mix 2, (175 mL)
  (OR use 2/3 cup almond flour and 2 tbsp coconut flour)
1/cup Parmesan cheese (125 mL)
  (the kind in a bottle or can)
1/tsp Italian seasoning (2 mL)
1/tsp salt (1 mL)
1/tsp black pepper (1 mL)
3 eggs
1 tbsp water (15 mL)
18 oz Japanese eggplant, sliced thinly (510 g)
Seasoning salt, to taste
3 cups diced, cooked chicken (750 mL)
2 cups grated Mozzarella cheese (500 mL)

Preheat the oven to 350°F (180°C).

Marinara Sauce:  In large nonstick frying pan, in olive oil and over medium heat, cook onion if using and add garlic when the onions are cooked.  Cook a little longer.  Add tomatoes, oregano, basil and salt.  Stir and simmer until the sauce is as thick as you would like it (it doesn’t have to be too thick).

Breading:  In small bowl, combine Gluten-Free Bake Mix 2, Parmesan cheese, Italian seasoning, salt and black pepper.

In cereal bowl, beat eggs and water with fork.  Dip eggplant slices in egg wash and let egg drip back into bowl, and then spoon the bake mix over the slices.  Place in hot olive oil in frying pan and fry over medium heat.  Flip them with a fork as soon as golden brown underneath.  Fry briefly on the other side until golden.  Set aside and repeat with remaining eggplant. 

In 9 x 13-inch (23 x 33 cm) dish, layer half eggplant, half chicken, half tomato sauce, half (175 mL) Mozzarella cheese.  Repeat.  You may be able to do three layers, but since I only used 11/2 cans of tomatoes, I thought it best to go with two layers.  Bake 25 minutes.

Helpful Hints:  The olive oil used was not factored into the nutritional analysis as some people will use more and others will use less.  It also depends on if one has a really good nonstick frying pan or not.

Yield:  8 servings
1 serving
316.5 calories
30.3 g protein
16.6 g fat
2.5 g fiber
8.7 g net carbs

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Saturday, October 7, 2017

DENSE FUDGY COCOA OR CAROB BROWNIES






DENSE FUDGY COCOA OR CAROB BROWNIES

These brownies are dense and very substantial. If you like Fudgy brownies, then I think you will like this recipe. Two sweeteners are needed to optimally sweeten these brownies, or use a combination sweetener that has erythritol and either sucralose or stevia in it.  I do like the Natural Mate Sweeteners...you can find them HERE.  The carob powder option is for those allergic to chocolate or those who get migraines from chocolate.  Carob powder is an amazing substitute!  You can find at least two different brands on Amazon.

3/cup butter, melted (175 mL)
2 eggs
Liquid sweetener (sucralose or stevia) to equal 11/2  cups sugar (375 mL)
1/cup powdered erythritol, OR (60 mL)
  6 coffee sweetener packets
1/cup whipping cream (60 mL)
2 tsp vanilla extract (10 mL)
1 tsp unflavored gelatin (5 mL)
13/cups Gluten-Free Bake Mix 2 (425 mL)
1/2   cup cocoa, OR carob powder (125 mL)
1/tsp baking powder (2 mL)
1 cup sugarless chocolate chips, optional (250 mL)
Chopped pecans for the top, optional.

Preheat oven to 325°F (160°C).

In food processor or in mixer, process butter and eggs.  Add liquid sweetener, powdered erythritol, OR coffee sweetener, whipping cream, vanilla extract and gelatin; process. 

In medium bowl, combine Gluten-Free Bake Mix 2, cocoa, OR carob powder and baking powder.  Add to wet ingredients and process until well-combined.  Stir in chocolate chips.  Turn out into an 8 or 9-inch (20 or 23 cm) square glass baking dish.  Smooth top and sprinkle with chopped pecans.  Bake 25 to 28 minutes, or until cake tester comes out almost clean.   Don’t overbake them.


Helpful Hint: You can leave the gelatin out as by the next day they will be fudgy and hold together quite well after chilling.

Yield:  15 brownies
1 serving/cocoa/carob
223.0/228.3 calories
4.4/3.5 g protein
18.4/18.1 g fat
2.0/0.7 g fiber
4.0/5.5 g net carbs


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Monday, October 2, 2017

SAUSAGE BREAD STUFFING



Or make the stuffing in a dish 




SAUSAGE BREAD STUFFING
With Thanksgiving and Christmas holidays coming up, here is a more traditional stuffing. Use any of the low-carb breads that catch your fancy over here: Bake Mixes, Baking and Breads.  I can recommend this one: Jiffy Cinnamon Raisin bread. You can do the raisin bread (nice to offset savory with sweet), however, the Jiffy plain bread would be fine, too.  I would just use the entire batch, if you like - it would be very substantial then .  Instead of the chicken stock mix, you could use chicken broth/stock (either commercial or homemade) and skip the water.  I like to do that these days as I don't care for the MSG in those manufactured products, as they inevitably give me a migraine headache.

NOTE:  DOUBLE the recipe to feed a crowd!

1 lb seasoned sausage meat (0.45 kg)
  (gluten-free)
1 cup finely chopped onion (250 mL)
4 slices Jiffy Cinnamon Raisin Bread,  (I used the raisin bread, but feel free to use the Plain - 5 g carbs!)
  page___
2 eggs, fork beaten
1/4  cup water (60 mL)
1 tsp dried parsley (5 mL)
1/4  tsp instant chicken stock mix, OR No Salt (1 mL)
1/4  tsp salt (1 mL)
1/4  tsp black pepper (1 mL)

In large skillet, cook sausage meat.  Add onion; cook until soft.

In large bowl, combine cooked sausage and onion, bread, eggs, water, parsley, instant chicken stock mix, OR No salt, salt and pepper.  Use to stuff poultry or bake at 350°F (180°C) for 20 minutes (safer to do the oven method).

Helpful Hint:  It is possible to make one’s own gluten-free sausage meat; use minced pork and seasonings and herbs to taste.  The carbs will be much lower!

Yield:  8 servings
1 serving
173.0 calories
11.3 g protein
8.0 g fat
7.7 g carbs

SAUSAGE APPLE STUFFING

Delicious stuffing may be used to stuff poultry, or used as stove-top stuffing.  

1 lb pork sausage meat, (0.45 kg)
  (seasoned and gluten-free)
1 apple, peeled, cored and chopped
1/2  cup chopped onion (125 mL)
1/4  cup grated Parmesan cheese (60 mL)
1 egg
1/4  tsp salt, or to taste (1 mL)
1/4  tsp black pepper (1 mL)

In medium skillet, cook pork sausage meat until cooked through and no longer pink. Set aside. In drippings, cook apple and onion until tender, about 10 minutes, stirring occasionally.  Cook over medium heat until onion is soft and translucent.  Remove from heat. 

Add pork sausage meat, Parmesan cheese, egg, salt and pepper; stir until well combined.  If using as stovetop stuffing, return to low heat and stir until egg is cooked.

Yield:  8 servings
1 serving
209.6 calories
10.0 g protein
16.1 g fat
5.0 g carbs


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Sunday, October 1, 2017

MIRACLE DOUGH BACON CHEESE SPIRALS













MIRACLE DOUGH BACON CHEESE SPIRALS

These amazing pastries were inspired by a video I saw on Facebook. Here it is (click for video) I tried to make a copycat version, only low-carb, so that we low-carbers can also enjoy this wonderful, fun treat!  They will keep you reaching out for another later in the day!  Don't be intimidated at all.  This is very easy to make and your family and/or friends might just be impressed.  Don't tell them how easy it is to make! 

8 oz regular cream cheese (250 g)
1/cup mayonnaise (60 mL)
1 tsp dried parsley (5 mL)
1 tsp crushed garlic (5 mL)
3/cup chopped red onion, stir-fried (175 mL)
6 cooked, crispy bacon slices
1 cup grated Cheddar cheese (250 mL)
1 egg, fork beaten
Miracle Dough:
2 cups grated Mozzarella cheese (500 mL)
2 tbsp butter (30 mL)
1 cup Gluten-Free Bake Mix (250 mL)
1 egg, fork beaten
1/tsp Montreal Chicken Seasoning (1 mL)

Preheat the oven to 375°F (190°C).

In food processor, process cream cheese, mayonnaise, parsley and garlic.  Spread on surface of rolled-out dough.  Sprinkle with onion, chopped bacon and Cheddar cheese.  Start rolling and folding dough over filling from one long side until the filling is completely closed in the form of a log.  Seal the edges using your fingers.  Cut into 14 spirals and space well on a baking sheet. Brush with egg wash. Bake 15 to 20 minutes, or until golden brown underneath and turning golden brown in spots on top.  They spread quite a bit, so make sure to space the spirals nicely on the baking sheet.

Miracle Dough:  In microwave oven in microwave-safe bowl, melt Mozzarella cheese and butter together.  This takes 2 minutes in my 1200 Watt microwave oven.   Be careful when removing the bowl with molten cheese. Place Gluten-Free Bake Mix 2, page___ on top. In small bowl, beat egg with fork.  Add 1/tsp Montreal® Chicken seasoning; beat again with fork to combine.  Add to Mozzarella cheese. Stir with a fork or mixing spoon to form a dough ball.  Knead a little to form a soft ball. Use a little extra coconut flour, if necessary.  Place on clean surface or use parchment or wax paper and using a rolling pin, roll dough out to be 13 x 10 inches (33 x 25 cm) in size.  If need be, cover the dough with plastic wrap and then roll it out.

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 and the net carbs get reduced by 1.0 gram per serving usually.

Yield:  14 servings
1 large spiral
254.5 calories
12.2 g protein
21.0 g fat
0.1 g fiber
3.7 g net carbs

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MIRACLE DOUGH TIPS: - 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 it is WONDERFUL!!  Also, very convenient.

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.

Friday, September 29, 2017

TOASTY CINNAMON YEAST BAGELS

The underside of the bagels are darker in color as can be seen in the photos.







TOASTY CINNAMON YEAST BAGELS

These were simply amazing and dense like a bagel but not super-dense.  
The Mozzarella cheese seems to fill in for the properties of gluten.  Amazing! The bottom is crispy and chewy and the top half is slightly less chewy and more bread-like, so I preferred to pop the top in the toaster (or you can use a toaster oven) even when freshly baked until more crispy and chewy as well.  Serve with spreadable cream cheese.  You will love this – no missing bagels anymore and at a fraction of the carbs. A regular bagel has 48 grams of carbohydrate, which is 6 times more carby than these delicious, low-carb bagels. Someone said of other low-carb bagels along these lines (although very different) that those had an overpowering almond flour taste and were too dense.  I cannot say that about these.  These were great and I could not detect the cheese.  Donut pan makes lighter golden bagels vs a sheet pan.  The bagels in the donut/bagel pan rise a bit whereas the ones on the sheet pan, spread out slightly.  The next day toast bagels in the toaster.

2  cups Gluten-Free Bake Mix 2 (500 mL)
1 tsp cinnamon (5 mL)
1 tsp baking powder (10 mL)
1 tsp quick-rising bread machine yeast (5 mL)
1/tsp salt (0.5 mL)
2 eggs
1/cup powdered erythritol, OR (60 mL)
  6 coffee sweetener packets
1 tsp molasses (5 mL)
  (for the yeast)
1/2 tsp vanilla extract (2 mL)
3 cups grated Mozzarella cheese (750 mL)
  (can use the pre-grated variety at PriceSmart)
2 oz regular cream cheese (60 g)

Preheat the oven to 400°F (200°C).  Grease a bagel pan, donut pan or sheet pan.

In medium bowl, combine Gluten-Free Bake Mix 2, cinnamon, baking powder, yeast and salt.

In small bowl, whisk together eggs, erythritol, OR coffee sweetener, molasses and vanilla extract.

In glass microwave-safe bowl, combine Mozzarella cheese and cream cheese.  Nuke 2 minutes.  Allow to cool a few minutes and remove with oven mitts.  Add dry ingredients on top as well as the egg mixture.  Using wooden spoon, mix all together very well.  Using plastic gloves (the kind you would find at a doctor’s office), knead the dough.  The gloves make it easy to handle the sticky dough, but if you don’t have any then work a little coconut flour into the dough ball until it is easier to handle.  

Weigh 8 little balls weighing approximately 3 oz (90 g) each.  Form into log shapes about 7 inches (18 cm) in length. If using a donut pan, curl the log or sausage shape around the center part of the mold and seal edges of the dough with your fingers. 

Otherwise simply form a circle and seal the ends with your fingers and place on the sheet pan, if using one of those.  Bake 12 to 15 minutes.  Watch carefully after 12 minutes. The tops will just be turning golden in spots.  My bagels on the sheet pan were already fairly dark underneath and ready to eat after 13 minutes in the oven.

Yield:  8 bagels
1 bagel
313.9 calories
16.6 g protein
23.4 g fat
0.2 g fiber
7.6 g net carbs

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Monday, September 11, 2017

BUTTERNUT SQUASH MEDLEY SOUP



BUTTERNUT SQUASH MEDLEY SOUP

A delicious soup with lots of healthy veggies in it.  They are pureed although the subtle flavor that comes through is that of butternut squash, which is good.  I felt so healthy eating this soup…all those bright vegetables and anti-oxidants can only be good for us.  I love making my soups with homemade chicken stock.  I use a leftover rotisserie chicken, place it in the crock-pot along with a carrot and an onion, 1 tsp salt, 1 tsp black pepper and 1 tsp dried parsley. Cook on low overnight.  Drain and place chicken stock in airtight container in the fridge or freezer depending on when you would like to use it.  I try to make sure I always have some in the freezer. 

8 cups homemade chicken stock,* (2 L)
  divided
1 tsp salt, OR to taste (5 mL)
1 tsp black pepper (5 mL)
2 red bell peppers, chopped
  (10 oz; 300 g)
10 oz zucchini, chopped (300 g)
4 oz regular cream cheese (125 g)
1, 15-oz can butternut squash (425 g)
  (Farmer’s Market®)
1/cup whipping cream (125 mL)

In large, deep pot, over medium heat, combine 4 cups (1 L) chicken stock, salt, pepper, bell peppers and zucchini.  Cook about 15 minutes, or until the vegetables are tender.  Allow soup to cool 15 minutes.

Then blend with cream cheese in blender until smooth.  Usually it will all fit in the blender.  Return to pot along with 4 cups (1L) chicken stock and the Butternut squash and cream.  Bring to boil and lower heat, cooking about 10 minutes. (Be careful as when this soup boils, it could boil over).  Serve.

Helpful Hint:  If using commercial chicken stock, go easy on the salt addition.  Homemade chicken stock is generally less sodium-rich.

Yield:  10 servings
1 cup (250 mL) per serving
141.0 calories
7.1 g protein
8.8 g fat
2.2 g fiber
6.9 g net carbs 

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Sunday, September 10, 2017

CARROT CAKE COOKIES





CARROT CAKE COOKIES

These are very large, substantial cookies that will remind you of carrot cake.  The original recipe called for 1 cup butter (you can try that if using erythritol, but I liked them just as written) and 2 cups of grated carrots.  I opted for half that amount to keep the carbs in line and besides many people are afraid of carrots.  The glycemic load (which is what counts) is extremely low for carrots!  I think they got a bad rap!

2 eggs
1/2  cup PLUS 6 tbsp butter, melted (215 mL)
Liquid sweetener (sucralose or stevia) to equal 11/cups (300 mL)
  sugar
1/cup erythritol, OR (60 mL)
  6 packets coffee sweetener
2 tsp vanilla extract (10 mL)
1/2  tsp salt (2 mL)
31/cups Gluten-Free Bake Mix 2, (800 mL)
21/tsp cinnamon (12 mL)
1 tsp baking powder (5 mL)
1 tsp baking soda (5 mL)
1 cup finely grated carrot, chopped (250 mL)
Cream Cheese Frosting:
8 oz cream cheese, softened (250 g)
Liquid sweetener (sucralose or stevia) to equal 1/cup sugar (125 mL)
1/cup unsalted butter, softened* (60 mL)
2 tsp vanilla extract (10 mL)


Preheat the oven to 375°F (190°C).

In food processor, process eggs, butter, liquid sweetener, erythritol, OR coffee sweetener, vanilla extract and salt.

In medium bowl, combine Gluten-Free Bake Mix 2, cinnamon, baking powder and baking soda.  Add to wet ingredients; process.  Stir in carrots.  Use a cookie scoop {2 tbsp (30 mL)}, to scoop cookie batter onto greased cookie sheets.  Flatten cookies with back of spoon.  Bake 13 to 15 minutes, or until a deep golden brown underneath and just beginning to brown around the edges.

Cream Cheese Frosting:  In food processor, process cream cheese, liquid sweetener, butter and vanilla extract.

Helpful Hint:  *If preferred, make 48 cookies at half the number of carbs.  These are very large cookies.  *Unsalted butter is necessary in the frosting or it will be a salty-tasting frosting and not sweet!

Yield:  24/48 cookies*
1 cookie
187.0/93.5 calories
4.1/2.1 g protein
16.9/8.5 g fat
0.2/0.1 g fiber
4.1/2.1 g net carbs

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Saturday, September 9, 2017

BOUNTIFUL BROCCOLI




BOUNTIFUL BROCCOLI

A special recipe which you will enjoy serving.  Vegetables can make or break a nice meal.  It’s important to have tasty vegetable sides to make low-carbing feel luxurious and not like deprivation!  Rich sauces are encouraged on a low-carb diet to help satiate the appetite and provide enough fat, since carbs are restricted and one cannot overdo the protein.  Good carbs such as vegetables are to be eaten and enjoyed.

1 lb broccoli, cut up (0.45 kg)
1/cup water (60 mL)
1/cup grated Cheddar cheese (60 mL)
Creamy Sauce:
4 oz cream cheese (125 g)
1/cup mayonnaise (60 mL)
2 tbsp whipping cream (30 mL)
1/tsp minced garlic, optional (2 mL)

Preheat the oven to 350°F (180°C). 

In 1-qt (1 L) casserole dish, place broccoli and pour water over all.  Microwave 6 minutes, or until just tender. 

Creamy Sauce: In food processor, or blender, process cream cheese, mayonnaise, whipping cream and garlic, if using.  Drain broccoli.  Pour sauce over broccoli and toss gently to combine.  Sprinkle top with grated Cheddar cheese.  Bake 10 to 15 minutes until hot and cheese has melted.

Yield:  8 servings
1 serving
139.4 calories
4.2 g protein
12.6 g fat
1.4 g fiber
2.3 g net carbs

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