• Category Archives Savory Recipes
  • Cheddar Biscuits

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    Low Carb Cheddar Biscuits
    These are a new and improved version of my biscuits.  They make a great low carb breakfast sandwich; they are thick enough to slice easily and they hold together well. They also have lots of fat, so they keep you full for hours.

     

     

    3 cups almond flour

    1 tsp salt

    1 tbs baking powder

    8 ounces cream cheese, softened

    1 stick of butter, melted

    2 eggs, beaten

    1 cup shredded cheddar cheese

    Preheat oven to 350 degrees. Spray pan with non-stick spray.

    Mix dry almond flour, salt, and baking powder in a large bowl. Add cream cheese, butter, and eggs. Mix until just combined. Fold in cheddar cheese. Low carb cheddar biscuit

    Portion biscuits with an ice cream scoop. Bake for 23-25 minutes.

     

    serves 12:

    344 calories: 32 g fat: 7.3 g carbs: 3 g fiber: 4 NET carbs each



  • Cheesy Chicken and Spinach Casserole

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    Cheesy Chicken and Spinach Casserole

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    4 large chicken breasts, cooked and shredded

    8 ounces softened cream cheese

    3/4 cup mayonnaise

    3/4 cup sour cream

    8 ounces shredded pepper jack cheese

    9 ounces chopped spinach, cooked and drained

    1 package Knorr vegetable recipe mix

    1/2 cup colby jack cheese

    Preheat oven to 350 degrees. Mix all ingredients except the colby jack in a large mixing bowl. Place the mixture in a 9 X 13 pan sprayed with non-stick cooking oil. Top with colby jack cheese. Bake for 30 minutes.

    Serves 12: 5 Net carbs per serving

     

     

     



  • Cauliflower Salad

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    DSCF9513This was a very simple low carb side dish that was a big hit with my family. This makes a great replacement for potato salad. It’s also extremely easy to make. It won’t win the award for most photogenic, but it really is delicious.

     

    Cauliflower Salad

    1 head of cauliflower cut into florets

    4-6 green onions, white and light green parts sliced

    6 pieces of crisp bacon, crumbled

    1 cup cheddar cheese

    Dressing:

    1 cup mayo

    1 cup sour cream

    1/3 cup powdered erythritol

    8 drops EZ Sweetz (equivalent to 1/3 cup Splenda)

    3/4 teaspoon salt

    pepper to taste

    Put all salad ingredients in a large bowl. Combine dressing in a separate bowl and add to salad. Mix to thoroughly coat all of the cauliflower. Cover and chill for 1-2 hours.

    Serves 8: NET carbs 4.5 per serving

     



  • Meatball Reuben Casserole

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    This is an inexpensive casserole that my family really loved. It’s also very easy and fast to make. It’s actually a recipe from Rachael Ray that I changed to make low carb. If you like reubens, you should definitely try this.

     

    Her recipe can be found here. (She also has a video posted.)

     

    These are the 3 changes I made to her recipe:

    1. Replace the breadcrumbs with 1 tablespoon coconut flour.

    2. Omit the barley.

    3. Use sugar-free ketchup and sugar-free pickle relish to make the dressing.

    Not only is this easy and delicious, but I’ve been reading lots of things about the benefits of eating fermented vegetables. Read this article if you are wondering why fermented vegetables are beneficial in your diet.

     



  • Low Carb Biscuits

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    DSCF9208The more I read about wheat, the less I want to eat any. That’s why I made a new biscuit recipe without Carbquik. These can be made as a plain biscuit, or you can add the cheddar and garlic for a low carb garlic cheddar biscuit. These are also gluten-free.

     

     

     

     

    Low Carb Biscuits

    1 1/2 cups almond flour

    1/4 teaspoon salt

    2 tablespoons baking powder

    2 eggs

    1/3 cup sour cream

    4 tablespoons melted butter

    1/3 cup shredded cheddar cheese (optional)

    1/2 teaspoon garlic powder (optional)

    Preheat oven to 400 degrees. Spray a pan with non-stick cooking spray. (These spread out too much and puff up too little on a cookie sheet. Use a pan with 12 wells.) Mix all dry ingredients. Add wet ingredients and combine thoroughly. Drop about 2 heaping tablespoons in each well. Bake 10-12 minutes, until golden brown.

    NET carbs 2 per biscuit

     



  • Green Bean Casserole

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    Low Carb Green Bean Casserole

     

     

     

     

     

     

     

     

    Green Bean Casserole

    28 ounce can of green beans

    1/2 of a small onion, diced

    2 slices of thick bacon

    8 ounces softened cream cheese

    1/2 cup chicken broth

    parmesan cheese

    fried onions (optional)

    Preheat oven to 350 degrees. Spray a 2 quart casserole dish with non-stick spray.

    Heat a 12 inch skillet over medium heat. Chop bacon and fry until crisp. Remove bacon from pan and reserve the grease. Add onion and sautee for about 5 minutes. Add cream cheese and chicken broth. Heat and stir this mixture until smooth. Add green beans to pan and mix well. Pour green bean mixture into casserole dish. Top with parmesan cheese and bacon. You can also add a few tablespoons of fried onions as a garnish if you like.

    Serves 8: NET carbs 3 per serving without fried onions

     



  • Low Carb Fried Squash

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    Fried zucchini or summer squash makes a great low carb side dish. You can also cut them into “fries” if you remove the seeds in the center. Serve with ranch for dipping.

     

     

     

    Low Carb Fried Zucchini Squash

    2 medium to large zucchini or summer squash                      

    4 eggs

    1/3 cup Carbquik

    1/3 cup almond flour

    1/3 cup grated parmesan cheese

    Preheat oil to 350 degrees in a deep fryer, or about 1/2 inch deep in a skillet. Beat eggs in a medium bowl and set aside. Combine Carbquik, almond flour, and parmesan in a gallon bag. Slice zucchini or squash into desired shape. (Do not peel.) Coat zucchini in egg wash and place into dry ingredients. Toss to thoroughly coat.  Remove from breading mixture and fry for about 4 minutes until golden brown. Place on paper towels to drain excess oil. Season with salt while still hot.

     

    Serves 4: NET carbs about 4.5 per serving

     

     

     

     



  • Low Carb Muffaletta

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    If you like Italian subs, I think you’ll love this sandwich. It is awesome to pack for a low carb picnic or for a low carb lunch idea. You can wrap it in foil and it holds up for hours, or even a day. Plus, the addition of the cream cheese will really keep you full and satisfied.

     

     

     

    Low Carb Muffaletta Filling

    8 ounces softened cream cheese

    ½ cup mayonnaise

    4-5 green onions, chopped (white and light green part)

    2-3 stalks celery, finely diced

    ½ cup diced olives

    ½ cup pickled peppers, chopped (I used pepperoncini and banana peppers.)

    1 tablespoon lemon juice

    1-2 teaspoons Italian seasoning

    1 small jar sliced mushrooms (7.3 ounce-optional)

    Mix all ingredients in a medium bowl and place in the refrigerator for at least one hour. Add a generous serving to your favorite low carb pita or wrap and sandwich meat. (I use either Joseph’s low carb pitas or Flat-outs, which are both available in my local Wal-Mart deli.)

    I placed my wrap on the bottom and added meat and cheese. I used turkey, salami, and provolone. You can use whatever meat and/or cheese you like. Then I added some spinach and placed my filling on top of that and rolled it up. With the filling in the center, your wrap doesn’t get soggy. I like to place mine in foil so that I can tear the foil off the top and keep the bottom of my wrap inside the remaining foil while I’m eating. This makes it neater to eat, plus the foil keeps it wrapped tightly.

     

    Makes 6 large servings: Net carbs for filling only is 2 per serving. For your sandwich, adjust carb count for the wrap and other fillings you use.

     

     

     



  • Low Carb Breakfast Casserole

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    I often make low carb breakfast casseroles. I usually make one on the weekend, and then reheat individual servings throughout the week. Not only does it make an excellent low carb breakfast, but it’s also great for an inexpensive low carb dinner as well. This basically follows the same technique as my other low carb breakfast casserole (here), I just mixed up the flavors to add some variety.

    *This picture shows the low carb breakfast I made for my husband on Father’s Day. I made the french toast from a left-over “Jiffy Bun” from Splendid Low Carbing. They are such a neat little trick that you make in the microwave. Check it out here.

    Low Carb Breakfast Casserole 2

    1 pound ham, cubed (make sure your brand doesn’t have added sugar)

    6-8 ounces sliced, fresh mushrooms

    8 ounces softened cream cheese

    4 pieces thick-cut bacon

    8 ounces Monterey jack cheese, shredded

    12 large eggs

    Preheat oven to 350 degrees and spray a 9 X 13 pan with non-stick cooking spray. In a large skillet, brown ham cubes in a tablespoon of butter. Most ham is pre-cooked, so this only takes a minute. Place ham in bottom of casserole dish. Then brown your mushrooms in the same skillet. This is important to remove the excess water from the mushrooms.  Add mushrooms to the top of ham. Use the same skillet again to crisp your bacon. (Can you tell I hate washing dishes?) While the bacon cooks, evenly distribute cream cheese on top of ham and mushrooms. Add crumbled bacon on top of the cream cheese. Beat eggs thoroughly with some salt, pepper, and a few tablespoons of water or cream. Pour eggs over the other ingredients and top with Monterey jack cheese. Bake for 25-27 minutes, until eggs are set. Allow to cool for about 5 minutes before slicing.

    Makes 12 large servings: NET carbs about 1.4 per serving. :)

     



  • Pork Tenderloin

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    This entire meal was cooked on the grill and involved very little work. If you’ve never grilled a pork tenderloin, I highly recommend it. They are fairly inexpensive and surprisingly easy to cook. Just make sure you use a low carb marinade or sauce.

     

     

     

    Grilled Pork Tenderloin

    2 tablespoons no sugar added orange marmalade (I use Polaner brand; available at Wal-Mart.)

    1/4 cup low sodium soy sauce

    1 chipotle pepper in adobo sauce (or more if you like things spicy)

    6 drops of EZ Sweetz (equivalent to 1/4 cup Splenda)

    Juice of one lime

    3 cloves chopped garlic

    1/4 cup vegetable oil

    3-5 pounds of pork tenderloin

    Combine all ingredients (except the pork) in a magic bullet, blender, or food processor. Blend until all the ingredients are well combined. Place pork in a gallon size ziploc bag, add marinade, make sure all meat is covered, and allow to sit in the refrigerator for at least one hour. I try to marinade mine for 2-3 hours.

    Preheat grill to about 400-425 degrees. I like to cover my grill with foil because the marinade can make a mess. I usually buy two pieces of tenderloin that are about 2 pounds each. (Most of them are packaged in groups of two.) Tenderloin needs to cook about 20 minutes per pound. So I do my two-pound tenderloins for about 10 minutes on each “side.” (Think in terms of top, bottom, then two sides.) If you are worried  about getting it done, get a meat thermometer and make sure you reach 145 degrees inside the thickest part of the meat.

    When the pork is done, place it on a platter and cover it with foil to rest while you prepare whatever you’d like to have as a side dish. I use the side burner of my grill to quickly stir fry whatever veggies I have on hand. In the picture you see a bag of shredded slaw mix (sans dressing) that was stir fried with soy sauce and sesame oil. I also threw in some broccoli florets and garnished with green onions. Just use whatever you have. Any stir fried vegetables would go well with this pork.

    Serves 4: about 3 net carbs per serving in marinade