Category Archives: Pork

Beef, Main Dish, Pork, Recipes

Pizza On the Menu – Yes!

When you’re eating low carb, you automatically assume that there are some foods you just can’t eat… like pizza. Wrong! You just can’t eat pizza from Papa Murphy’s or Papa John’s or Pizza Hut or … you get the picture. The real culprit is the bread crust. You can either order a pizza with lots of meat and vegetables on it and just eat the toppings, or you can make your own at home with several options for a low carb crust.

Over at Your Lighter Side, there is a really good chicken crust. Yep, odd as that sounds, ground up cooked chicken mixed with mozzarella cheese and Italian seasonings fills in remarkably well for bread. In fact, it almost tastes like bread. I really can’t improve on the recipe there, except to say that I add in the seasonings when I am processing the chicken and cheese in the food processor.

If you like, or at least don’t mind, cauliflower, it can also be processed to a rice-like consistency with mozzarella cheese and pressed into a pan to become a very good crust. I like it and it is sturdy enough to stand up to the pizza toppings. Again, the recipe is on Your Lighter Side for cauliflower pizza crust.

I also use a flax meal crust, which is more of a bread made from flax meal and almond flour. This version is mine and is on this blog, so find it here.

Now for the toppings — here’s where you can get creative! I recently found a product called Montana Redneck Cottage Bacon that is a smoked bacon from the shoulder butt and it is delicious. It is similar to the bacon you find in England and Ireland, which is more like Canadian bacon, only it’s in strips. So I used this to create my great bacon pizza. If you can’t find it at your stores, use thick sliced bacon instead. I used Classico Alfredo Sauce for the base sauce to make a delicious white pizza. There are other low carb Alfredo sauces, so just check for the lowest carb one you can find.

Bacon with Alfredo Sauce Pizza

1 8″ pizza crust (chicken, cauliflower or flax)

2 slices of Montana Pork Shoulder Bacon or thick sliced bacon
2 oz Italian pork sausage
1/4 cup bacon bits
1/2 cup onion, diced
1/4 cup mushrooms, chopped
2 tablespoons chopped black olives
1 tablespoon butter
2 teaspoons Italian seasoning
1/2 cup fresh Spinach leaves, torn
1 cup mozzarella cheese, shredded
2 tablespoons Parmesan or Reggiano cheese, shredded
1/2 teaspoon red pepper flakes (optional)
1/2 cup Classico Alfredo Sauce

Preheat oven to 375 degrees (F). Prepare your favorite low carb pizza crust and partially cook it as stated in the recipe for that crust. Let crust cool a bit while preparing the toppings. I use a cake pan with parchment paper on the bottom to spread the crust on and it makes a nice size for 4 slices.

In a skillet, melt butter and add onions. Cook and stir until they are tender. Add the mushrooms and cook a couple of minutes longer. Remove to a paper towel. Add the bacon to the skillet and cook it. If you’re using pre-cooked bacon, you can skip this step. Crumble the sausage into small pieces and brown in the skillet. Break the bacon into smaller pieces.

Spread the Alfredo sauce over the pizza base evenly and sprinkle with 1 teaspoon of Italian seasonings. Sprinkle the onions and mushrooms over the sauce, then add the sausage, followed by the bacon pieces, then the bacon bits and olives. Spread the spinach leaves over the top, then cover them with the mozzarella cheese. Sprinkle the Parmesan cheese and pepper flakes, if you are using them, on last.

Bake for 25 to 35 minutes until the cheese is lightly toasted. Let sit for about 5 minutes to set, then cut into 4 slices and serve.

Nutrition Info 1 slice (toppings only)
Calories: 270.8 Fat: 14.7 g Net Carbs: 4.3 g Protein: 14.3 g

Posted on 4/1/2014 2:09 PM

Main Dish, Pork, Recipes

Fat Tuesday Made Easy and Low Carb

Today, March 4 of 2014 is Mardi Gras or Fat Tuesday and marks the feast day that starts Lent. Traditionally, it is a day of feasting before the fast, but in New Orleans, Louisiana, it’s time to party while you feast. Around our house, we don’t wait for this time of year to dine on Cajun-style food.

I had a recipe that I got from our local grocery store for a Cajun Style Ham casserole dish. With a few tweaks, it easily became a low carb version of the recipe. Give it a try if you want to bring some spicy, Cajun style flavor into your dinner.

Cajun Ham and Greens Skillet

This recipe from Raleys grocery store originally called for black eyed peas, which are not very low in carbohydrates. I substituted in kohlrabi, plus added different greens and fresh asparagus to the recipe and used canned tomatoes in place of fresh. You could also use turnips or celery root in place of the kohlrabi.

1 1/2 cups Ham or Turkey Ham, diced
1 tablespoon Olive Oil,
3/4 cup Celery, chopped
1/3 cup Onions, chopped
1/2 cup Leeks
1/4 cup Sweet Peppers chopped
1/2 cup Stewed Tomatoes
1/2 cup cup Kohlrabi, cubed & parboiled for 5 minutes to pre-cook
2 to 3 teaspoons Cajun seasoning
1 cup Turnip Greens, Collard Greens or Spinach, chopped
3/4 cup Cabbage, fresh, chopped (optional)
1 cup Asparagus, cut into pieces

Heat oil in a large, deep skillet and add onions, leeks and celery and saute until tender. Stir in the sweet peppers, kohlrabi and tomatoes. Add the Cajun seasoning and stir well. Stir in the ham, then reduce heat to a simmer, cover and cook for about 30 minutes. Stir every 10 minutes to make sure it isn’t burning and that there is still enough liquid. If not add about 1/4 cup of water or chicken broth to the pan. Check the kohlrabi to see if it is fork tender. If so, then add the asparagus and cabbage and cook another 5 minutes, then add the greens and cook and stir until they are wilted.

Makes 4 to 6 servings.

Nutrition Info: 6 servings
Calories: 112.8 Fat: 6.1 g Net Carbs: 5.8 g Protein: 7.4 g
4 servings
Calories: 169 Fat: 9.1 g Net Carbs: 8.6 g Protein: 11.2 g

Posted on 3/4/2014

 

Main Dish, Pork, Recipes

Bonus Chowder Serves Up 2 Ways

I call this a chowder even though most chowders have either corn or seafood in them and this has neither. But it does have a lot f good stuff in it and a nice creamy, cheese sauce that is wonderful. It’s very warming on a cold night and the leftovers can be made into a pot pie for a nice bonus! The Irish white cheddar cheese is a star player in this so try to get some. If you can’t, look for a sharp cheddar.

Ham, Cauliflower, Broccoli & Cheese Chowder

2 cups Broccoli, fresh,, chopped
3 cups Cauliflower, raw
3 cups Ham, diced
1/2 cup Onions, chopped
1 tablespoon Garlic, chopped or minced
1 tablespoon Mrs. Dash (R) Garlic & Herb Seasoning Blend
1/2 teaspoon White Pepper
1 cup Heavy Whipping Cream
2 tablespoons Butter
8 oz. Irish White Cheddar Cheese
1/2 cup Ricotta Cheese (whole milk)
1/2 cup chopped Sweet Peppers
1 tablespoon Chicken Better than Bouillon
1 cup hot Water
1/2 teaspoon Cayenne Pepper

Preheat oven to 350 degrees (F).  Fill a large pot half way with water and bring to a boil. Put chopped broccoli and cauliflower into the water and boil for two minutes. Drain.

In a large pot, melt butter and add onions and garlic. Sauté until tender, just a few minutes. Mix bouillon into one cup of water and add along with the whipping cream, ricotta cheese and seasonings and cayenne pepper and mix together. Cut cheese into chunks and stir into cream mixture. Stir in broccoli, cauliflower, ham and peppers until well mixed.

Pour into baking dish and bake for 40 to 50 minutes until chowder is bubbling and vegetables are tender.

Serve in bowls. Makes 8 servings.

Nutrition Info:
Calories: 355 Fat: 27.6 g Net Carbs: 4.8 g Protein: 20.8 g

Ham, Cauliflower and Broccoli Pot Pie

Have leftovers? With just two of us eating this, we had quite a bit left over and I decided that it would make a great filling for a pot pie, so I made two pot pies and still had enough left to make a pie in a tin for four more servings.


Preheat oven to 400 degrees (F.)

To make the pot pie, spray two single serving pie tins- you can buy aluminum foil individual ones at grocery stores, Wal-Mart and dollar stores, or use 1 cup ramekins – with cooking spray and put 3/4 of a cup of the chowder into each tin.

Mix the topping:
1/3 cup Carbquick baking mix or other low carb baking mix or almond flour
1/2 teaspoon baking powder
1 egg
2 tablespoons heavy cream
2 tablespoons water
1/2 teaspoon Italian seasonings
Pinch salt

Spoon half the topping on each of the filled pies, spreading it evenly. It will be fairly thin. Bake 25 to 35 minutes until the crust is golden brown.

Makes 2 servings.

Nutrition Info:
Calories: 488 Fat: 38.5 g Net Carbs: 6.7 g Protein: 26.3 g

Posted on 2/7/2014

Asian Recipes, Main Dish, Pork, Recipes

Celebrate Chinese New Year with Egg Foo Yung

Recipe number 2 in my celebration of the Chinese New Year is for Egg Foo Yung. This is a natural for a low carb recipe… it’s eggs! Ok, there is a sauce, but it, too, can be low carb. This recipe is wonderful and easy to make. If you’re preparing these to serve with a stir fry, make these first and keep them warm on a plate in an oven at 250 degrees while you cook the stir fry. Or you can warm them right before serving by putting them in the microwave for about 1 minute for two or three of them. These make a great appetizer, brunch or main meal. Make them smaller for appetizers and larger for brunch or a main meal. This recipe makes six smaller ones – about 3 inches across.

Egg Foo Yung

Egg Batter
3 eggs, lightly beaten
1/3 cup fresh bean sprout
2 tablespoons minced scallion
2 tablespoons minced bamboo shoots or celery or shredded Chinese cabbage
2 water chestnuts, minced
1/4 cup slivered cooked ham or 1/3-1/2 cup chicken or 1/3-1/2 cup pork
1/3 teaspoon soy sauce
2 tablespoons coconut oil (or other cooking oil)

Foo Yung Sauce
1/2 cup chicken broth
1 teaspoon soy sauce
1/2 teaspoons sugar substitute
1/2 teaspoon vinegar
1 teaspoon cornstarch or Thick-It-Up
3/4 teaspoons water

Cut the bean sprouts, celery, water chestnuts and scallions (green onions) into small pieces. Put in a bowl. Add ham, sausage or cooked pork. In a separate bowl, beat eggs and soy sauce together, then mix into the meat and vegetables.

Prepare sauce by mixing chicken broth, soy sauce, and vinegar together. Mix cornstarch and water together. Set aside.

Heat an omelette pan or other small skillet and add a little of the oil to coat the bottom. For small patties, spoon 2 tablespoons of the egg and meat mixture into the skillet. Use a spatula to push any egg that runs out back into the patty, shaping it into a round. Cook over medium high heat for about 1 minute until it is partially set and lightly browned on the bottom. Turn over and cook for another minute. Check to see if it is browned, then remove to a warmed plate. Repeat with the remaining egg mixture. To make more at one time, you can use a griddle that will handle about four at a time.

For the larger patty, about 4″ across, put 1/4 cup of mixture in the middle of the pan and cook the same way, taking about 1 1/2 minutes for each side.

Put the chicken broth mixture into a small pan and bring to a boil, reduce the heat, then add the water and cornstarch mixture and cook until the sauce thickens. Spoon over the egg patties and serve

Makes 6 to 8 small patties or 3 to 4 large ones.

Atkins All phases – omit the cornstarch for phase 1

Nutrition Information – 2 small patties or 1 large patty (approx.)
Calories: 136 Fat: 9.4 g Net Carbs: 2.8 g Protein: 9.6 g

POSTED BY RENE AVERETT AT 1/24/2014 9:08 PM

Italian Inspired Recipes, Main Dish, Pork, Recipes

Zucchini and Sausage Bake

This is a delicious, Italian style casserole that makes an easy, flavorful week night dish or make it on the weekend and have it later in the week. It reheats well. I’ve based this recipe on one that Mom Kelly, PK’s mama, came up with one day. I’ve swapped the jack cheese out for mozzarella cheese and added bell pepper into the mix. This is a half recipe, but can be doubled easily to serve up to 10 people. You can swap the sausage for ground beef or ground turkey or even diced chicken.

Sausage Zucchini Bake

3 cups Zucchini, sliced 1/4 inch (about 3 medium-sized)
1/2 lb Pork Sausage
1 cup Mozzarella Cheese, shredded
1/4 cup Parmesan Reggiano Cheese, grated
1 clove minced Garlic
1/4 cup chopped Sweet Peppers
1/2 teaspoon Italian Seasoning
2 cups Pasta Sauce

Wash and slice zucchini into 1/4-inch pieces. Place in pan with enough water to cover. Add chopped garlic and salt. Cook until tender but do not overcook. When done, drain in colander and gently mash to remove as much water as possible. Meanwhile, in a frying pan brown sausage, drain well.

Mix zucchini, sausage and shredded mozarella cheese together, reserving some of the cheese. Put into ovenproof dish leaving room for the juices. Top with spaghetti sauce and remaining mozzarella cheese. Sprinkle Parmesan over top. Bake uncovered at 375 degrees for 25 to 40 minutes or until well browned on top.

Makes 4 to 6 servings

Nutrition Info per serving (4 servings):
Calories: 396 Fat: 31.6 g Net Carbs: 8.3 g Protein: 22.9 g

OK for all phases of Atkins & likely for South Beach also. I don’t have a SB food list for phase 1.

Original post on 1/3/2014