Sausage Pumpkin Soup

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This is a filling, awesome tasting soup, full of flavor, rich and robust, it’s a great soup for a blustery night.  I make mine with Spicy Bob Evans Sausage, you can make it with Italian Sausage as well, I prefer it without cream, hubby likes his with cream.  

And no, you don’t taste the pumpkin, it just gives the soup bulk and richness. It’s a great soup, trust me.  ~ Jan

1 pound pork sausage I like Bob Evans Spicy, or you can use Italian Sausage
1/2 cup onion, chopped
1/4 pound fresh mushrooms sliced, or a can of mushrooms drained
2-3 large cloves of garlic, minced 
15 ounce can pumpkin 
4 cups chicken broth 
1 Tablespoon of Italian Seasoning - I use a heaping tablespoon
1/2 cup heavy cream or just add cream to individual bowls 
Salt and pepper, to taste

In a large pot, brown the sausage along with the onion, mushrooms, when almost browned, add garlic.  i don’t add the garlic in earlier because it burns easily; drain fat. Add the pumpkin and broth. Cover and simmer 20-30 minutes.

Taste and add salt and pepper to taste.

After it simmers you can add 1/2 cup heavy cream and simmer for a few minutes longer, or, if you’re like me, I like it with just the broth, so I don’t add cream to the entire recipe, instead I put hubby’s soup in a bowl and stir in a couple of tablespoons of cream.

Makes 8 cups or 8 servings 
Can be frozen

Carbs aren’t high in this soup, I would guestimate them to be 4-5 carbs per bowl depending on serving size.

Jumbo Chocolate Chip Cookie

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I’m really excited about this low carb chocolate chip cookie from Cafe Delites because it’s made with almond flour and no coconut flour.  I’m just not a fan of coconut flour, I don’t care for the taste at all. I’m going to split this with hubby for a warm dessert, can’t wait to try it.

You can grab the recipe from Cafe Delite’s site, here’s the link

Photo courtesy of Cafe Delites

The BEST Low Carb Chili EVER

 

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I’ve tried so many recipes for low carb chili over the years and this is by far the best.  It’s so yummy, you don’t even miss the beans.

1 lb. ground beef
1/2 lb. Bob Evans Spicy Sausage
1 medium onion
1 bell pepper (red or orange)
4 oz. cream cheese (1/2 brick) 
1 can of Rotel Tomatoes
2 cans of petite diced tomatoes (I prefer the ones with green chiles) 
1 pkt. Brooks Chili Mix Dry Seasoning
1 can drained and diced water chestnuts (optional) - I don’t add these 
1 can Beef Broth
1-3 cups chopped cabbage (I use coleslaw mix) - just add however much cabbage you want

Variation:  You can add one can of kidney beans, drained, or a half a can, or even a fourth of a can, just read the label for the carb count

Brown hamburger, onion and pepper.  Stir in the three cans of tomatoes and cream cheese, cut cream cheese into small cubes so it melts easily and cook until it’s blended.  Sometimes it’s necessary to whisk this mixture so that the cream cheese blends well and doesn’t appear curdled. Don’t just put all the ingredients in your crockpot and omit this step, you don’t want to end up with lumps of cream cheese when your chili is finished.

Put the rest of your ingredients in a crockpot, add the above ingredients and simmer on low all day or on high for 3-4 hours.

I don’t have a carb count for this, I would guestimate about 7-8 per bowl, this makes a large amount of chili.

Chips:

Brush both sides of low carb tortillas lightly with olive oil or just spray with Pam, add a little sea salt or taco seasoning, bake on oven rack at 350, watching carefully and turning often until brown and crispy

 

Chicken Schnitzel

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I made Jennifer Eloff’s Chicken Schnitzel this week and it was amazing, one of the best chicken recipes ever, even if you don’t eat low carb.

I did make a few changes to the recipe, I didn’t use her baking mix or Coconut Flour, I’m not a fan of Coconut Flour, I substituted Almond Flour and since Parmesan Cheese is so salty, I didn’t add as much salt as the recipe calls for.

Here’s how I made it and I’ll link to her original recipe below.

3/4 cup Almond Flour
1/2  cup grated Parmesan cheese, I used a blend of Parmesan and Romano
Scant 1/2 teaspoon salt
1/2 teaspoon Italian Seasoning
1/2 tsp black pepper
3 eggs
1Tbsp water
4 large chicken breasts
Olive Oil for frying

Garnishes:Lemon wedgesChopped parsley

In medium bowl, combine Almond Flour, Parmesan cheese, salt, Italian seasoning and black pepper.  Mix well.  In another medium bowl, beat eggs and water together well with a fork. 

You want the chicken breasts thin, so I slice them in half longitudinally and separate into two pieces.  Then flatten more, I pound them with an iron skillet.  I put the chicken breasts between parchment paper or plastic wrap and give them a good whack on the garage floor.  This is so easy, one whack and you have uniform breasts :)

Dip each piece of chicken in egg wash and then dredge in seasoned bake mix.

In two nonstick frying pans, get olive oil hot then place 3 pieces of prepared chicken in each skillet, don’t crowd it.  Turn temperature down and fry 5 minutes on medium heat on one side until golden brown underneath, flip carefully and fry another 4 to 6 minutes, watching the temperature and lowering if needed if they are becoming too brown.  Watch the heat, I start with it relatively high and quickly turn it down because Almond Flour browns  more quickly than regular flour.

Do not overcook or the chicken will no longer be tender.  Just cook it until it’s no longer pink.  You want the chicken to be moist and tender under the “breading.”  

Serve with lemon wedges and sprinkle chicken with chopped parsley.

Yield:  6 servings

1 serving 224.8 calories
27.0 g protein
10.4 g fat
3.5 g net carbs

Here is Jennifer’s original recipe

Recipe Courtesy Low Carb News

Creamy Pecan Mini Sandwiches

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Yield: Enough for about 6 people Net Carbs: 4, Protein: 4

2 cups pecan halves

Yield: Enough for about 6 people Net Carbs: 4, Protein: 4

2 cups pecan halves
1 teaspoon minced chives or green onions
4 ounces garlic and herb spreadable cheese (such as Boursin or Alouette)

You can make this with canned, roasted, and salted pecans, or if you prefer, you can roast your own. If you choose the latter.

Preheat your oven to 350°F.

Spread 2 cups of unbroken pecan halves in a shallow baking pan. Stir in 1 teaspoon oil to coat and mix together until well blended.

Sprinkle with salt and roast for 8 to 10 minutes. Remove from oven and allow them to cool.

Spread a dollop (1⁄4 to 1⁄2 teaspoon) spreadable cheese mixed with minced scallions on the flat side of a pecan half. Press the flat side of another pecan half against it to make a mini sandwich.

Place on a serving plate and continue with the rest of the cheese and the rest of the pecans. 



Chicken Bacon Crock Pot Chowder

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This great recipe from Peace + Love + Low Carb is just chocked full of low carb goodness.

I made this on a cold, blustery fall day and it was just perfection.  If you’re looking for a soup that’s really special, this is it!

Grab the recipe here...

Photo courtesy of Peace + Love + Low Carb

Low Carb English Muffins

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This English Muffin is a winner!  Even hubby, who is not a fan of any kind of one minute muffin liked it.  I found it on Facebook, and wish I could give credit to whoever posted it, but unfortunately I don’t remember who it was.

It’s very substantial, we split one between both of us, sometimes adding butter, sometimes cream cheese and sugar free raspberry preserves.  It’s very dense, it has two eggs, so of course you taste the egg, but the best part, the coconut flour isn’t overpowering, and I am not a fan normally of coconut flour. I think toasting it is the key, it gives it a nice crunch and base for whatever you top it with.

Hope you all enjoy this as much as we did, it’s fast, easy and yummy ~ Jan

1 tablespoon of coconut flour

1 tablespoon of almond flour

2 eggs

1tablespoon of water

1/2 teaspoon of baking powder

Tiny pinch of salt, just a very small pinch or it will be too salty, but I think it tastes flat without the salt

I whisked this and pour into an oversized ramekin sprayed with Pam.

Microwave for 2 minutes I slice in half and toast it in the toaster 

Update:  I tried making this using 1 egg and 1 egg white, also put it in my Bullet to blend.  Results weren’t as good as with two egg yolks, it was drier, the flavor wasn’t as rich and the consistency wasn’t right.  Don’t try to save 60 calories by omitting the 2nd egg yolk, it just doesn’t work and I think the Bullet over blended it, the whisk works much better. 

So, it’s back to basics for me...