Category Archives: Main Dish

Breads, Italian Inspired Recipes, Main Dish, Pork, Recipes

For the Love of Pizza

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Pizza is one of those things that is just so satisfying that it is missed terribly when you change to a low carb lifestyle. But it doesn’t have to be. You need to adjust your thinking. What makes a great pizza? For some, it may be the bread crust and if that’s the case, low carb is a definite challenge. But if it’s the toppings that are the main attraction, then it’s possible to make a different style low carb pizza. In fact, there are several ways to do it.

If you must have bread, you can make a flax meal pizza crust like the one here. Or you can order the flour or a completely made and partially cooked pizza crust, that is very good, from LC Foods. See it here. CarbQuick has a recipe on their box for a pizza crust that is also good. For those who may not know, CarbQuick is a low carb baking mix from Tova Foods. The box looks a little like Bisquick, but it is not the same.

Cauliflower crust pizza is a popular way to make a sort of crisp pizza crust that you can pile the topping ingredients on. There are many recipes on the web for this pizza, but here’s one from Your Lighter Side that is pretty tasty. One of my favorites, also from Your Lighter Side, is the chicken crust pizza. Don’t roll your eyes! It really works and it’s delicious. Chicken breast is baked, reduced to tiny crumbles in a food processor with mozzarella cheese and seasonings and pressed into your baking pan or pizza pan. It’s baked, flipped, then toppings go on and you bake it long enough to melt and brown the cheese. Delicious!

Other ways to make mini-pizzas include using a low carb tortilla base, a portobello mushroom base, and an eggplant slice base. Recently, I was thinking on this and inspiration struck!  So I tried two new ways to do this. One is cauliflower base, but not like the riced cauliflower version, and the other is using spaghetti squash and this is my new favorite pizza base. Here are a couple of recipes with these options. I won’t say that these haven’t been tried before, but I came up with them, so they are new to me and the recipes are mine.

Cauliflower Pizza Slices

The roasted flavor on this gives a little more of the cauliflower than some people might like. It forms a solid base, but you still need a knife and fork to eat it.

1 head Cauliflower, compact
3 tablespoons Butter, melted
4 tablespoon Parmesan Cheese, grated
1 teaspoon Oregano
1 tablespoon Garlic, minced

1/2 lb Italian sausage
1/2 cup Bell Pepper, sliced
1/2 cup Mushrooms, sliced
1 cup Pasta Sauce (about 4 carbs per 1/2 cup)
1 cup Mozzarella Cheese, shredded
1 teaspoon Dried Red Chiles (optional)

Preheat the oven to 400 degrees (F.) Prepare a baking sheet with aluminum foil and cooking spray.

Slice the cauliflower into 1/3-inch thick slices. Trim off any leaves, but you want the slices to be large and flat. This will be the pizza base. Brush melted butter on each slice, then sprinkle garlic and oregano on top. Sprinkle Parmesan cheese on top of that.

Roast in the oven for about 10 minutes until the cauliflower is lightly browned and a fork penetrates easily. Remove from the oven and let cool for about five minutes. Turn the slices over so the browned side is face down.

Pre-cook the sausage in a skillet until just browned. Add the peppers and mushrooms and sauté another few minutes. If you wish to add onions, add them at this time also.

Spread 1/4 cup of pasta sauce over each slice of cauliflower then spread 1/4 cup of the filling on each slice. Top with 1/4 of the mozzarella cheese and sprinkle on dried red chiles, if you wish.

Makes 4 slices of “pizza”.

Nutrition Info per slice:
Calories; 435 Fat: 34.2 g Net Carbs: 7.8 g Protein: 20.6 g

Spaghetti Squash Sausage Pizza

Simply the best tasting pizza crust that isn’t bread with delicious toppings highlighted by Italian sausage. This is basically the same topping as the pizza above, but you can vary your toppings however you like. The important part here is the crust. I have used spaghetti squash to sub for spaghetti, to make a tamale pie instead of masa and for many other things, so I thought, “Why not a pizza crust?” It does have a lot of moisture and I used a little almond flour to absorb the moisture. You could also use flax meal to do this. Or you could omit it entirely and it will still work. Just try to get as much water as possible out of the spaghetti squash.

2 cups Spaghetti Squash, cooked
2 cups Mozzarella Cheese, divided
1 large Egg
2 tablespoon Almond Flour (optional)
1 tablespoon Parmesan Cheese
1/2 teaspoon Garlic Powder
1/4 teaspoon Garlic Salt

Toppings:
2 links Italian Sausage
1/4 cup Bell Pepper, diced or sliced
1/2 cup Mushrooms, broken into pieces
1/2 to 3/4 cup Pasta Sauce (Vodka sauce is around 4 nc per 1/2 cup)
2 to 4 slices Provolone Cheese
1/2 teaspoon crushed Chile Peppers

Preheat oven to 400 degrees (F.) Line a 6″ x 10″ pan with parchment paper.

Check the spaghetti squash to make sure all seeds have been removed. Squeeze as much excess liquid out of the squash as you can and pat with a paper towel to dry. In a large bowl, mix the spaghetti squash, 1 cup of mozzarella cheese, Parmesan cheese, garlic powder, garlic salt and 1 egg together. Use a serving glove or wash your hand thoroughly, then mix the ingredients together, breaking the squash into smaller pieces.  (You could use a food processor if you want, but it isn’t necessary.)

If it is very moist, you can add 2 tablespoons of Almond flour to help absorb the moisture. When completely mixed, spread the squash mixture into the pan on top of the parchment paper and smooth evenly to the edges.

Bake for about 25 minutes until the crust is turning a golden brown. Remove and cool for a few minutes, then lift the paper and flip the crust in the pan. Remove the paper.

Spaghetti squash pizza crust. I started to spread sauce on before I remembered to take the photo. It’s about 1/3 inch thick.

While the crust is cooking, prepare your toppings. In a skillet, add a little Olive Oil and saute the mushrooms and bell peppers. Remove to a dish. Add the Italian sausage (remove from the skin) and use a spatula or wooden spoon to break it up into small pieces. Cook until lightly browned.

Spread the pasta sauce to your liking over the top of the crust. Use between 1/2 cup and 1 cup, but be cautious. Pasta sauce varies in carbs per half cup and the lowest I’ve found is Mario Battali’s Vodka Sauce. Or you can make your own sauce.

Next, distribute the sausage over the top of the crust, then add the mushroom and peppers, sprinkling evenly. Spread mozzarella cheese over the top, then place the Provolone cheese on top. Sprinkle with crushed chile peppers for a bit of spice, if you like.

Loaded with topping and ready to bake.

Bake for about 15 minutes until the cheese is melted and lightly browned. Let set about 5 minutes then serve. Leftovers can be refrigerated or frozen.

Makes 4 slices.

Nutrition Info per slice:
Calories: 467 Fat: 34.4 Net Carbs: 8.2 g Protein: 28.6 g

So there you have my options for low carb pizza.  What have you tried and which do you like best?

Main Dish, Pork, Recipes

Wonderful Stuffed Golden Beets

For most of my life, I didn’t  like beets finding their taste too unappealing.  But a few years ago, I tried the Harvard Beets dish and was surprised to discover that my taste buds had changed again and the flavor was very nice.  Then I tried a fresh golden beet, cooked it and just loved the taste.  It isn’t as “earthy-tasting” as the red beet and can be used a variety of ways.

This recipe for a stuffed beet is adapted using the golden beet and made as low carb as I possibly can.  The beet is one of the higher vegetables in natural sugar, so generally you don’t want to eat too much at one time.   Add a nice green salad to this and you have a very tasty meal.

Stuffed Golden Beets

2 large golden beets 3 to 3 1/2 inches
2 slices crumbled bacon
1/2 Italian sausage link, crumbled and cooked to light brown
1/4 cup Gruyere or mozzarella cheese
2 tablespoons grated Parmesan cheese, fresh
2 tablespoons sour cream
1 tablespoon minced garlic
1/4 teaspoon Black pepper
2 sprigs parsley

Pre-cook the bacon until crisp. I like to put the slices on a rack in the oven at 400 degrees (f.) for about 15 to 20 minutes. Let them cool, then break the slices into small pieces.

Use 3 inch beets to make it easier to hollow out and fill. Trim the root and tops off the beets and put in enough water to completely cover the beets. Bring the water to a boil, then reduce to low heat, cover the pot and cook until beets are fork tender. Some resistance is okay, but you want them soft enough to scoop out the middle with a spoon. Empty the water out of the pot and refill it with cold water. Let the beets cool until you can handle them easily – 15 to 20 minutes.

Peel the beets and trim the tops and bottom so they will stand easily. Cut off 1/3 of the top of each beet and put it away for use in a salad or elsewhere. This will give you about a 2″ beet for a meal course under 10 net carbs. Use a sharp knife to cut about the edge of the beet leaving a 1/4 inch shell. Scoop the meat out with a spoon and chop, then set aside.

Preheat oven to 350 degrees (F.) Prepare a small baking dish that can hold two beets.

In a skillet, cook the Italian sausage until light brown. Pour off an excess grease. Add garlic, black pepper and sour cream and stir and cook until mixed together well and hot. Add the sour cream and the chopped beets. Remove from the heat and mix in the cheese.

Spoon the meat mixture into the hollowed out beets. Mound any extra on top or alongside the beet.  Bake for about 15 to 20 minutes until the top is lightly browned.  Garnish with the parsley.

Makes two servings.

Nutrition info per serving:
   Calories: 433 Fat: 28.9 g Net Carbs: 8.6 g Protein: 25.8 g

Main Dish, Poultry, Recipes

Chicken Leek Pot Pie Comfort

Last week, a storm system rolled into the Northern Sierra  Mountains and brought downright chilly weather to Reno along with some heavy rains at times.  It was lovely to go from over 100-degree temperatures one day to down in the low 70’s for several days.  But it also called out for a casserole dish or some other kind of comfort food.  So I made this wonderfully delicious chicken with leeks and other vegetables pot pie.   It has a rich creamy sauce with light seasoning that is just great.   I used kohlrabi and Brussels sprouts in the dish, but the vegetables can vary.  Add turnips and green beans or cauliflower and broccoli.  The recipe is versatile.

Chicken Leek Pot Pie

Chicken and leek are just two of the wonderful ingredients in this delicious pot pie.

3/4 lb Chicken Breast
1/2 cup Leek, sliced (white and greens)
1/2 cup Mushrooms, sliced
3/4 cup Kohlrabi, diced and parboiled
1 cup Brussels sprouts, cut into quarters and parboiled
1/2 cup Onions, chopped
1 teaspoon Better than Bullion Chicken
1/2 cup Heavy Whipping Cream or Half and Half
1 teaspoon Seasoning Salt
1/4 teaspoon Black Pepper
1 teaspoon ground Thyme
1 teaspoon ground Sage,
1/2 teaspoon Paprika
2 tablespoons Butter
1 tablespoon Low Carb Flour

Topping
1 cup Low Carb Flour
1/4 cup Heavy Whipping Cream
1/3 cup Water
1 large Egg,
1 teaspoon Garlic powder
1/3 cup Cheddar Cheese, shredded & divided

Preheat oven to 400 degrees (F.) Prepare a 2 to 3-quart baking dish by spraying lightly with cooking spray.

Cut chicken into bite-sized pieces. Cover and set aside.

In a large skillet, melt 1 tablespoon butter over medium heat, then add leeks and onions. Cook until they are just tender. Add chicken and cook until the meat turns white. Push the meat and vegetables to the side, add 1 tablespoon butter and 1 tablespoon low carb flour and stir together to make a paste in the middle. Add the cream, bullion and seasonings. Stir until mixed together, then pull the meat and vegetables back into the sauce. Add the mushrooms, kohlrabi and Brussels sprouts. Turn burner to simmer and cook while you prepare the topping.

In a medium bowl, add the topping ingredients, except 1/2 of the cheese, and mix together. If it is too thick, add a little water. This is like a moist drop biscuit dough so don’t over-mix or add too much liquid.

Pour the chicken filling mix into the prepared baking dish. Use a spoon to drop six large biscuits over the top and use the back of the spoon to spread them to make an almost solid crust over the top.

Bake for 30 minutes or until crust is golden brown. Sprinkle the rest of the cheese over the top and bake another 5 minutes to melt the cheese.

Makes 6 servings

Nutrition Info per serving:
     Calories:318.6 Fat: 22.7 g Net Carbs: 6.2 g Protein: 20.7 g

Give this recipe a try and add your own favorites to it.  Let me know how you like this.  By the way, what is your favorite comfort food for a chilly day?

Asian Recipes, Main Dish, Pork, Recipes

Sweet and Spicy Pork is Cool and Easy

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On hot summer nights, you don’t want to spend too much time in the kitchen cooking and you don’t want to turn on the oven. Here’s a quick stir fry recipe that just fits the bill. You can prep the meal in the morning or the night before and store in the ‘fridge until you’re ready to cook. It has a great sweet and spicy taste from low carb honey and brown sugar substitute combined with Chinese style chili sauce. Just enough bite to give it zing and not too sweet. Add cauli-rice to serve and a nice green or cucumber salad to complete the meal. By the way, this recipe also works great with the other white meat – chicken!

Sweet & Spicy Pork

1 tablespoon Brown Sugar Substitute
2 tablespoons Sugar-free honey
1/4 cup Soy Sauce
2 teaspoons Ginger Paste
2 teaspoons chopped Garlic
2 tablespoons Chinese Chili Sauce
salt and pepper to taste
1 pound boneless Country Pork Ribs, cut into 1″ cubes
3 Green Onions, cut into 1/2 -inch pieces
1 tablespoon Oil (Olive or Coconut or Canola)

In a small bowl, combine the brown sugar substitute (I use LC Foods), sugar-free honey, soy sauce, ginger paste, garlic and hot sauce. Cover with a plastic wrap until ready to use.

Lightly salt and pepper the pork cubes. Slice the onions, using most of the green sections as well as the bottoms.

Heat the oil in a large skillet or wok over a medium high heat and add the onions. Cook and stir for about three minutes, then add the pork and brown the pieces on all sides. Takes about 4 to 5 minutes total. Pour the sauce over the pork and simmer until the sauce thickens, about 8 to 10 minutes.

Serve over 1/2 to 2/3 cup Cauli-rice for a fabulous meal. As an alternate to the cauli-rice, you can also serve over 1 cup stir-fried shredded cabbage or even mix the two for added flavor.

Nutrition Info per serving (pork dish only):
Calories: 365 Fat: 25.5 g Net Carbs:1.6 g Protein: 28.3 g

Tip: If you can’t find sugar-free honey, you can use 1 tablespoon regular honey. It will increase the net carbs to 6.4 g and calories to 385 per serving.

Main Dish, Poultry, Recipes

Spicy Stuffed Chicken Breasts

This recipe came through a Facebook post that originated from Budget101’s blog, who in turn got it from the Maine Cookbook. I wanted to adjust it just slightly for low carb, and really, the main adjustment was to eliminate the breadcrumbs. But, having watched Emeril for so many years, I needed to kick it up a notch, so I changed the spinach to a spinach and kale combination and added bacon bits. You can’t go wrong with bacon. If you don’t like spinach, but do like kale, then make the filling all kale and vice versa. Want to kick this up a little more? Add 2 or 3 tablespoons diced green chiles to the filling.

If you can’t find pepper jack cheese where you live, look for a semi -hard white cheese with pepper in it or you can add chile peppers to it.

Incidentally, for the curious, the vegetable in the picture is celery root, diced and boiled until fork tender, then pan fried in a little coconut oil until lightly browned. I put a little jack cheese on top.  The green veggie comes from a local grocery store and is broccoli salad.

Spicy Chicken Stuffed with JackCheese and Greens

6 boneless, skinless half chicken breasts (6 oz. each)
4 oz pepper jack cheese, shredded
2 cups fresh Spinach, chopped
1 cup fresh Kale, chopped
2 tbsp Olive Oil
1/4 cup Bacon Bits
1 teaspoon Cajun Seasoning or other spice
Salt
Black Pepper

Toothpicks, soaked in water

Preheat oven to 350 degrees (F.)  Prepare a baking pan with foil or with parchment paper. Spray with cooking spray.

In a skillet, heat1 tablespoon olive oil, then add chopped spinach and kale. Sauté until they are wilted but not limp. Add bacon bits to the pan and mix it together, but don’t cook anymore. Set aside.

Cut chicken breasts down the middle but not all the way through to make a pocket or butterfly. If they are thicker than 1/4″, pound them with a meat mallet or put plastic wrap over the top and use a rolling pin to flatten. If you don’t do this, the breast may take longer to cook.

Stuffed chicken ready to cook
All wrapped up and ready for final steps.

In the pocket of the breast or the middle, add jack cheese, then spread the spinach mixture on top. Do not overstuff them. Fold the chicken over the stuffing and secure with toothpicks. Tuck the end of the chicken in and secure it.

Place the chicken, seam side up on the pan and brush with olive oil. Sprinkle the Cajun seasonings, salt and pepper on top. If you have leftover spinach, hold it until the chicken is almost done. Bake the chicken for 40 minutes until the juices run clear. Put the additional spinach on top and add any leftover jack cheese, if you wish. Return chicken to the oven for another five minutes to melt the cheese.

Serves 6

Nutrition Info per servings:
Calories: 301.3 Fat: 13.1 g Net Carbs: 1.4 g Protein: 41.1 g