Category Archives: Recipes

Main Dish, Poultry

Yummy Chicken and biscuit Casserole

Moving into fall, it’s time for those delicious and comforting casserole dishes that make you feel warm all over. The original recipe for this dates back to my childhood, which was a long time ago in a galaxy no longer in existence. Well, maybe not that long, but you get the idea. Originally, it was made with Bisquick and creamed tuna, but for my low carb variation, I adapted it to use chicken and some other alternate ingredients.  Although the ingredient list is lengthy, it comes together easily and is well worth the effort.

Skillet Chicken Pie

1-1/2 cups cooked Chicken , cubed or chopped
1/2 cup Heavy Whipping Cream
1/2 cup Chicken Broth
1 cup Kohlrabi or Zucchini
1-1/3 cups Green Beans, chopped if you wish
1/4 cup Mushrooms, chopped or sliced
1 cup Cauliflower
1/2 medium-sized Bell Peppers
1 tablespoon Butter
1/4 cup Onions, chopped Onions
1 teaspoon Garlic
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/2 teaspoon Rosemary
1/2 teaspoon ground Thyme
1/2 tablespoon Cornstarch (optional)

For the biscuit topping:
1-1/2 cups low carb Baking Mix or other Flour
3 tablespoons Butter or Shortening
1 tablespoon Cold Water
1/2 cup Finely Shredded Sharp Cheddar Cheese
1 teaspoon Garlic powder

Preheat oven to 375 degrees (F.)

Cut the kohlrabi and cauliflower into bite-sized pieces and either par boil them for about three minutes or cook in the microwave for about 2 minutes. Chop the bell pepper and set aside. If you use zucchini for the kohlrabi, you don’t have to precook it.

Use a stove-to-oven pan to make this. I used my deep copper skillet, but a cast iron skillet or other similar item would work. Otherwise, you’ll need to transfer the chicken base sauce to a baking dish once you’ve cooked it.

In the cooking pan, add 1 tablespoon butter and melt it over medium heat. Add garlic and onions and stir until the onion is tender. Add the bell peppers and sauté a minute or two. Next, add the chicken and stir, mixing it altogether. Add the cream, broth, and the seasonings and stir to mix well. Add kohlrabi cauliflower, and green beans and stir to mix. Heat until it is bubbly.

Add a little water to a cup and stir in the cornstarch if you’re using it, then stir it into the skillet. If you aren’t using it, continue to cook until the sauce thicken some. Once the sauce thickens, turn off the heat and remove from the heat source.

In a bowl, mix the baking mix or low carb flour, a little salt, and garlic powder together. If your using a flour, add in 1/2 teaspoon baking powder. Cut in the butter or shortening or mix it in with your clean hand. Add the water, 1/2 at a time and mix it into the dough until you have a dough that pulls together into a ball easily, but isn’t too sticky. If it needs more water, add a little at a time. Then add the cheese and knead it into the dough. Separate the dough into six pieces and shape into balls, then press flat to a biscuit size.

If you need to transfer the chicken mixture to a baking dish, do it now. If your pan can go in the oven, proceed. Put the biscuits on top of the chicken mixture and spray the tops with a butter-flavored spray.

Bake for 20 to 25 minutes until the biscuits are a golden or light brown. Remove and cool for about 10 minutes before serving. Makes 6 servings.

Nutrition Information per serving:
Calories: 403 Fat: 28.2 g Net Carbs: 10.7 g Protein: 25.5 g

Note: This is about .5 carbs lower per serving if you do not use cornstarch.

Don’t want to make biscuits? You can substitute in 2 basic magic muffins made in a cup, cut horizontally into thirds, then put on top of the chicken base. Sprinkle with the cheddar cheese and bake.

Appetizers, Recipes, Vegetables & Salads, Vegetarian

Make these Low Carb Zucchini Mounds

To be frank, I haven’t created too much new this past month or so. Late September and early October were so chilly that I turned to a favorite of mine, a simple stew, just like this recipe. Other than that, I have easy to make Zucchini Mounds, which I adapted from a recipe I saw on line from Mel’s Kitchen. It’s low carb and very tasty, and it’s very similar to zucchini fritters, except it is baked instead of fried. You can also add in bacon bits and/or minced onion for more flavor. I think this would work well with shredded or chopped cauliflower as well. The key to getting a good result is to get the vegetables as dry as possible before mixing them with the other ingredients.

This recipe will make from 12 to 18 mounds, depending on how big you make the mound. I’ve given you the nutrition information for both 12 and 18 as well as made with and without the almond flour. In this recipe, the almond flour is optional and is replacing bread crumbs in the recipe. I don’t believe it is necessary to make a very tasty bite.

Baked Zucchini Mounds

1 1/2 cups packed shredded Zucchini (About 2 large zukes)
1 large Egg
1/4 – 1/2 cup shredded Sharp Cheddar Cheese or Cheddar Jack Cheese or other cheese or choice (harder cheeses work better)
1/4 cup Almond Flour (optional)
1/4 teaspoon dried Basil
1/4 teaspoon Garlic Powder
1/4 teaspoon Salt
1/8 teaspoon Pepper

Preheat the oven to 425 degrees (F.). Line a baking pan with parchment paper and spray with a light coat of baking spray.

In a small bowl, beat the egg lightly to mix the white and the yolk.

Shred the zucchini, wrap in a clean kitchen towel and squeeze the excess water out to get it as dry as possible. Twist and wring the towel until the zucchini is very dry.

Put the zucchini in a medium bowl and add the rest of the ingredients. Mix until combined together.

Drop tablespoon-sized mounds onto the baking sheet and press down with the back of the spoon to flatten and shape a little.

Bake for 15 to 20 minutes until they are lightly browned. Let cool a few minutes, then enjoy.

Makes between 12 and 18 mounds.

Nutrition Information per 12 (without almond flour)
Calories: 28.2 Fat: 1.9 g NC: 0.8 g Protein: 1.7 g

Nutrition Information per 18 (without almond flour)
Calories:19 Fat: 1.3 g  NC 0.6 g : Protein: 1.1 g

Nutrition Information per 12 (with almond flour)
Calories: 41.5 Fat: 3.1 g NC. 1.0 g: Protein: 2.1 g

Nutrition Information per 18 (with almond flour)
Calories. 27.7: Fat: 2.1 g NC: 0.7 g Protein: 1.5 g

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.

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