All posts by Rene Averett

Book Nook, Photo Pages

Photos from 3-Volumes-in-1 Cookbook – Part III

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Here are the photos for the printed “3-Volumes-in-1” low carb cookbook, combing LC15 cook booklets, Mexican Food for a Low Carb Lifestyle, Breakfast Choices for a Low Carb Lifestyle, and “Magic Muffins for a Low Carb Lifestyle”. Now you can see them in glorious color!

LC15 – 3-Volumes-in-1 – Magic Muffins for a Low Carb Lifestyle

Basic Magic Muffin

Coconut Flour Muffin

Cornmeal Magic Muffin

Flax Meal Muffin Buns

Flax Meal Muffin cut and buttered

Almond Chocolate Pudding Magic Muffin

Flax Meal & Almond MM Ham and Cheese

Savory Magic Muffin Toast

Blueberry Magic Muffin

Cheesy Magic Muffin Bread

Garlic Onion Magic Muffin Toast

Cocoa Raspberry Magic Muffin Cake

Applesauce Magic Muffin Cake

Cinnamon Magic Muffin

Magic Muffin Cinnamon French Toast

Ricotta Magic Muffin Pancake

Ricotta Magic Muffin Pancake

Sweet Nutty Magic Muffin

 

Lemon Cheese Magic Muffin Cake

Peanut Butter Chocolate Chip Magic Muffin

Pistachio Magic Muffin

Microwaved Pistachio Muffin

Pumpkin Pecan Magic Muffin

Butter Pecan Magic Muffin

Continue to Part I – Mexican Food for a Low Cab Lifestyle

Continue to Part II – Breakfast Choices for a Low Carb Lifestyle

Recipes

Print Cookbook Release & Chicken Recipe

I cannot believe it is nearly the end of September and I haven’t posted a single article or recipe this month! What is the problem? Well, it’s called two books in one month to get out and one with heavy formatting and editing. Then a convention to go to and the next thing I know, it’s the end of the month.

So, I apologize for not getting at least a couple of recipes out this month, but I am ending with one. And I want to tell you that my combined booklet PRINT book is now out on CreateSpace and will be on Amazon to purchase a little later this week. For those who like to carry a printed volume to the kitchen, this little book has all the great recipes from “Mexican Food”, “Breakfast Choices”, and “Magic Muffins” crammed into one volume.  It is called “3-Volumes-in-1 – LC15 Cookbook.” I know, not very creative, but it is descriptive. The digital format is already out.

Now for the recipe, this is a quick to prepare chicken dish in a Spanish style. It’s similar to the green chile recipe, but it uses red salsa and goes great over a simple chicken-flavored cauliflower rice.

Baked Spanish Chicken with Zucchini

2 Chicken Breasts (1/ 2 breasts, cut into pieces
1/2 cup Zucchini, sliced
6 tablespoons Tomato Salsa
1 teaspoon Garlic, minced
1 teaspoon Olive Oil or Coconut Oil
1 cup Cheddar Jack Cheese, grated
1 1/2 cup Cauliflower, riced
1 teaspoon Chicken bullion
Salt and Pepper to taste

Preheat oven to 365 degrees (F.) Spray a baking pan to fit the chicken with cooking spray.

Sprinkle salt and pepper (or any other seasoning you wish) over the chicken pieces. Heat the olive oil in a pan over medium heat then add the minced garlic. Cook until it begins to brown, then add the chicken. Brown the chicken on both sides. Put 4 tablespoons of salsa over the chicken and stir it in, then add the zucchini to lightly cook.

Cook and stir for about five minutes, then transfer to the prepared baking pan. Spread the remaining two tablespoon of salsa over the top, then sprinkle the cheddar cheese over it.

Bake for about 20 minutes until the chicken is completely done.

While the chicken bakes, prepare the cauliflower rice. Put 1 tablespoon butter in a skillet to melt over medium heat. Add the cauliflower and stir well to coat with butter and lightly toast. Add 1/2 cup of water with the bullion and stir into the cauliflower. Lower the temperature to simmer and let cook for about 15 minutes. Check the water in it and stir a couple of times while it cooks. If you need to add more water, then add about 2 tablespoons.

The cauliflower will be done about the same time as the chicken. Put 3/4 cup of rice on the plate and serve half the chicken over it, getting half the zucchini and sauce into the serving.

Makes 2 servings.

Nutrition Info per serving:
Calories: 419 Fat: 19.7 g Net Carbs: 8.6 g Protein: 47.7 g

Book News, Book Nook, Recipes, Vegetables & Salads

Cookbook Update and a Quick Recipe

August has been a busy month with lots going on in my life, but I did get the new cookbook out and I just released, a few days ago, the compilation e-book with all three of the LC15 cookbooks in one edition. I had planned to sell it for a little less than it actually ended up at $1.99, which is 1/3 off the price of buying the three books. Amazon sets a minimum price based on the data size and the photos increased the size. I compressed it as much as I could.  The 3-in-one is only available at Amazon right now, but I will be getting it uploaded to other formats soon.

I am also working on a print release of the 3-in-one book that should be ready to release in about two weeks. It will include all the recipes in all three books plus a few extra notes. I’ll announce when it is released.

The Magic Muffins books is available at all these links:/
Book Launch page: 
Kindle USA: 
Amazon UK: 
Amazon Germany:
iBooks: 
Scribd:
Kobo: 
NOOK: 
Playster: 
24 Symbols:

Mashed Cauliflower Pancakes

To end August,  here’s a quick recipe.   If you like potato pancakes, you might love this dish. You can start with leftover mashed cauliflower or use a frozen mashed cauliflower. Be sure you cook and cool the frozen cauliflower. The rest is easy to put together and pan fry.

1-1/2 cups leftover Mashed Cauliflower
1/4 cup Low Carb Flour
1/4 teaspoon Pepper
1/4 teaspoon Salt, if you wish more
1 Egg
1/4 cup finely shredded Cheddar Cheese
2 tablespoon Minced Onions (optional)

If the cauliflower isn’t thick like normal mashed potatoes, drain the excess water by putting in a paper-towel-lined colander and press with the back of a wooden spoon. You want them as dry as possible.

In a bowl, combined the ingredients and mix well.

Put enough oil in a small skillet to bring to about 1/4 inch and heat until about 350 degrees (F.) Pour 1/4 cup of the batter into the oil and spread into about a 1/4 inch thick pancake with a wooden spoon or spatula. Repeat if there is room for more patties. Cook for about 2 minutes on each side or until they are golden brown. Place on paper towels to drain. Serve hot. Makes 6 pancakes.

Nutrition Information per pancake with onions:
Calories: 80 Fat: 5.4 g Net Carbs: 3.3 g Protein: 4.1 g

Nutrition Information per pancake without onions:
Calories: 78.7 Fat: 5.4 g Net Carbs: 3.0 g Protein: 4.1 g

You can add in bacon bits if you like. Or add in 1/2 cup cooked shredded cabbage for an Irish touch.

Tip: If you don’t want the fats in the oil, you can also put these on a baking sheet, spread into circles and bake in a 365 degree oven until they are golden brown, about 15 to 20 minutes.

Extras heat up easily in the microwave or you can put them in a skillet with a little butter for a couple of minutes on each side. Put two together and make a sandwich with ham, turkey, chicken or beef and mayonnaise, more cheese, and other add-ins of your choice.

Book Nook

New Cookbook out today!

I am so excited that I just launched my new mini-cookbook, Magic Muffins for a Low Carb Lifestyle. This little booklet is packed with twenty recipes to make all kinds of quick muffins in the microwave, oven, or toaster oven. I have created and tried every single recipe – some more than others – and I will say they are all delicious.

The recipes include breakfast muffins, savory bread to go with dinner, and sweet cake muffins that are amazing desserts. These breads are sturdy enough to hold up to grilled cheese, hamburgers, and personal pizzas. And they are so easy to make. The best part is they are all low carb, most coming in around 2 to 4 net carbs. A couple are a little higher, but still under 6 net carbs per muffin.

So check out my launch page and ready more details, then scurry on over to Amazon to purchase your own copy. I will be putting it out on other book sellers in the next couple of days, so if you have an aversion to Amazon, check back at my launch page around Wednesday for more places to purchase.

Launch Page: https://booklaunch.io/pynhavyn/magicmuffins

Mexican/Spanish Recipes, Poultry

A Twist on the Taco

I made tacos a few days ago and had quite a bit of leftover meat since I had planned to do tacos a second time. Instead, I decided to do something similar that I called a Taco Lasagna.  Easy to make and it tastes delicious. If you have leftover taco meat, it’s a great way to use it. If you want, you could add in a layer of red beans or pinto beans, but that adds a few more carbs to the count.

Taco Lasagna

6 oz. Salsa Taquera
3 Whole Wheat Low Carb Tortillas
10 oz. Ground beef, lean
6 oz Chorizo
1 tablespoon Taco Seasoning
1 cup Mexican Style Cheddar Jack, shredded
1 cup shredded Iceberg Lettuce
1 medium Red Ripe Tomato, chopped
1/4 cup Ricotta Cheese

Preheat the oven to 350 degrees (F.).

In a skillet, cook the ground beef and chorizo until lightly browned. Drain off an excess oil, then add 1/4 cup water and the taco seasoning. Stir together and cook until the meat is almost done. Remove from heat.

In a pie pan or a cake pan, put two tablespoons of salsa on the bottom. Warm the tortillas, one at a time, over the stove in a pan with a little oil. Place one tortilla on top of the salsa, then spread two tablespoons of the ricotta cheese over the top. Spread 1/2 of the meat over the top of the ricotta, add two more tablespoon of salsa over the top and sprinkle 1/3 of the cheese on top. Place the next tortilla on top and repeat with the ricotta, meat, salsa and cheese. Place the last tortilla on top and pour the rest of the salsa over it and sprinkle the rest of the cheese on top.

Bake in the oven for 35 to 40 minutes until the cheese is melted and getting browned. Remove and let cool for about 10 minutes while you get the lettuce out and chop the tomatoes. Cut into quarters and serve one quarter with lettuce and tomatoes. Add optional sour cream and avocado if you wish.

Makes 4 servings.

Nutritional information per serving:
Calories: 568.2 Fat: 43.5 g Net Carbs: 7.8 g Protein: 34.7 g