White Chicken Lasagna

This is delicious. It is that simple.

Chicken, Cheese. More chicken. More cheese. then maybe a little more cheese.

This month at the Diner News, it is all about cheese, and this is a recipe I made last week. I made two, in the typical Diner make ahead style. Boy am I glad I did. The seasonal plague has finally caught up to me. I have the flu. Notwithstanding the fact that I witnessed the young lady who shared the bug with me get her flu shot a month ago. Yep that shot didn't help her and certainly didn't help me. It is great to have some extra dinners handy when you really don't feel up to cooking or even getting out of bed.

Last week, we ate the square dish. I know, lasagna isn't usually baked in a round dish, but you use what you have, right? Besides the end of the crumbles of feta cheese made this casserole the prettiest in the photographs. But this lasagna is so yummy, no one would mind if you served in an old boot.

White Chicken Lasagna

1 lb boneless, skinless chicken breast

2 cups cottage cheese

4 oz fresh spinach leaves, lightly chopped

1 egg

1 tsp minced garlic

1 lb roasted chicken deli slices

4 oz Tomato Basil Feta cheese , crumbled

8 oz shredded Mozzarella cheese

Poach chicken breast in water until tender. Cool and shred. Prepare one large casserole dish or two smaller ones with cooking spray.

In a medium bowl, combine cottage cheese, egg, chopped spinach and garlic. Line the base of the dish(es) with a single layer of deli chicken slices. Top those with a thin layer of the cottage cheese mixture. Top that with some shredded chicken. Add a sprinkling of the feta cheese. Add another layer of deli slices. Top that with a sprinkle of Mozzarella. Alternate the remaining ingredients, varying the layers according to how many slices of chicken you have. Reserve a sprinkling of both cheeses for the top of the casserole. Bake at 350 degrees for 30-35 minutes. Let cool 5 minutes before slicing.

Serves 8 generous portions:

322 calories  5 net g carbs

Want a sneak preview of some of the other cheesy goodies in this month's Diner News? Sure you do. If you want to order, go here:  http://www.247lowcarbdiner.com/html/newsletter.html

DIY  Velveeta

The Classic Gruyere Omelet

Microwavable Crepes filled with Blueberry Cheese Whip

Baked String Cheese Peppers

Cheesy Pizza Crust

 Feta Cheese Olive Bites

Bacon Cauliflower Casserole

Salami Roll

Feta Cheese Sauce for Steak

Plus a few more... If you love cheese like we do, you will not want to miss this issue.

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Three Cheese Breakfast Puffs

Sometimes I just need some cheese. I love cheese. Did you catch that this new recipe has three different cheeses? Oh yeah! These little breakfast puffs are almost like little cheese souffles. They are puffy and light. Simple to put together and fun to eat. I made this recipe for 2-3.

Three Cheese Breakfast Puffs

4 eggs
1/4 cup cottage cheese
1/4 cup parmesan cheese
2 oz shredded sharp cheddar cheese

In a medium bowl, lightly beat eggs. Stir in the cheeses. Spray mini muffin tins or silicon cups with oil. Fill each cup a little higher than you would with a cake batter. Place into a preheated 350 degree oven and bake for 15-20 minutes. They will puff up and turn golden on top. Let the puffs cool 5 minutes before removing from cups. They will fall just a bit with cooling.

16 mini puffs:  42 calories each  <1 carb per puff
As a breakfast for 2:    335 calories  2 g carb



I didn't add a lot of other flavors to these because I wanted to really taste the cheese. That, I got. Can't help thinking that a few green chiles would be nice. But this morning, they were excellent with my giant cup of coffee. It makes the puffs look small, but they are the size of mini muffins, I promise.

The cottage cheese makes the texture light. I love adding cottage cheese to eggs. It makes scrambled eggs all tender and yummy too. I had a recipe for those in a Diner News last year. The Parmesan cheese is the canned kind. I love fresh more, but this is a staple in my kitchen. It adds flavor and body to the eggs.

I didn't get this batch done before the hubby ran out to work, so we did have leftovers. I tried them cold, and they are even good that way. These don't deflate, so go ahead and make a batch for your brown bag--or road trip or picnic. They will travel well.

Get more great recipes at the Low Carbing Among Friends Facebook Page:               https://www.facebook.com/LowCarbingAmongFriends

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Order my original e-book or the latest version for couples and singles, 

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Chile Jack's Sausage Bites

My middle boy, Mom and I ventured out in the cold to Sam's yesterday. Pearson was looking for easy lunches to take to work. I was looking for whatever. Sometimes warehouse stores can be an adventure. Especially if you don't go too often. I found a yummy thing. A Southwestern kinda thing.

Hatch Chile and Monterey Jack Cheese Chicken Sausage. Yes, that is the name in full. Brought to you by Daily Chef. Each sausage is pre-cooked and has just 1 net carb per link. There are 5 links per pound. These will be finding there way into our lunch bags. No pre-cooking. No gluten and 160 calories per link. I can do that! I thought they might be too spicy for that Yankee hubby of mine, but no. He said they are addictive.

I thought I might try baking them up in a dough to make them kinda like a cross between my Sausage Roll Bites and a corndog mini muffin. By adding some goodies to the coconut flour based batter, it all worked out nicely. These would be great finger food and lunch box fare as well. Maybe even with some Jalapeno mustard for dipping.

Chile Jack's Sausage Bites

1 pre-cooked sausage
1/4 cup coconut flour
1/4 tsp Jalapeno salt
1/8 tsp baking powder
1/4 cup shredded Monterey Jack Cheese
2 eggs
1/8 cup coconut oil, melted
1 tbsp water

Cut the sausage into 16 even slices. I do this by cutting in half and then slicing each cut part in half again and again until you have 1/16th slices.

In a microwavable bowl, combine coconut flour, jalapeno salt, and baking powder. Add cheese and toss to coat. Stir in eggs, coconut oil and water. If batter becomes thick, warm it for 20-30 seconds in the microwave to warm the coconut oil and thing the batter. Divide the batter among 16 mini muffin cups. (oiled if not silicone) Press a sausage slice into the batter in each cup, causing the batter to rise around the sausage. Bake at 350 degrees for 15-20 minutes. Let cool 5 minutes before removing from cups.

Makes 16. Each Bite has 48 calories and 1 g carb   4 g fat
As a meal for 2, each serving has 388 calories   4 g net carbs

So the husband loved these. Even though I was planning to pack them in our lunches this week, he we at them all. Bet you will too. The sausage brand doesn't matter, but these are super flavorful with green chiles and big chunks of cheese. Just look for any premium, gluten free chicken sausage and play with the flavors in this dough. It is good to add some flavor to the coconut flour, so the sweetness is more subtle.

Our Diner website is down today. Bummer. The ISP guy, who is a friend, is working on it. If you need to place an order for one of my cookbooks or the Diner News, try back later. In the meantime, head on over to the Facebook groups and see what is up.

Get more great recipes at the Low Carbing Among Friends Facebook Page:               https://www.facebook.com/LowCarbingAmongFriends

 Order any of our great cookbooks at  http://amongfriends.us/24-7-LCD.php

Order my original e-book or the latest version for couples and singles, 

                                                                A Table for Two here. 

Here's to a Healthier New Year

Aaaah. That time of year again. Evaluation of our successes and failures the past year. Resolutions and promises. I don't know about you, but I am a planner. I need to have goals, something good to work toward. Thus, this month's Diner News is focused on some extra things we low carbers can do to up the nutrition of our meals. The world may think we eat only bacon and eggs, but we know better. The ideas I put forward do not require strict regimens or lots of pill popping. Just some creative and still tasty ideas that just might increase your feeling of wellness. Yes, I tend to make up for the excesses of the holidays this time every year. But for 2015, I don't want it to be so much like a purge.

I could use some of those feelings of wellness myself. Stress is everywhere these days. That takes a toll on our health. My duties at school stress me like never before, both financially and emotionally. I have shed many tears this past year over relationship problems with my youngest son. Life is hard sometimes. I pray a lot. While I wait for that resolution, I know I need to devote more time to counteracting the stress I have been under. For me, it gives me a proactive plan that is positive with high hopes. As busy as I am, it can't take hours and hours!

I have added in a few things that I have dabbled in before, but never practiced routinely. I am taking some green foods powders to add to my meals Granted, that tastes like hay, but there are ways to work around that, especially when you know how much good stuff is in there. So go ahead and pair in with chocolate like I did. I am adding in more easy chia seed nutrition. Trying to buy more organic. I am exploring the benefits of gelatin and planning more bone broths. I am making sure the drinks I have during the day actually have health benefits. Say hello to healthy teas, good for you spices and apple cider vinegar. I am scheduling in some intermittent fasting. There are lots of ideas to include with a low carb diet.

It seems like there are so many things that are out of my control, it is beneficial in more than one way to be intentional about what I put into my body. Not legalistic or judgmental. Just steps in the right direction...more often. For instance, why not have Oolong tea to drink rather than a diet soda? Why not add some greens powder to soup or smoothies? I am really hoping small changes will result in feeling better physically and emotionally. Will it make my problems go away? Not likely. Maybe it will help me face them with a better attitude.

You might have read about Bulletproof Coffee, that insanely delicious creation of Dave Asprey. I love that. Did it often last year until the hot coffee broke my bullet blender cups. I do seem to kill more than my share of blenders. With another new immersion blender, I went back and made some again with butter and MCT oil. Then, to make it even better, I added some Great Lakes Grassfed gelatin. What a fun breakfast when you don't want hot. Or you just want a spoon. I adapted this idea from  Stevia Sweet. You do know that MCT (medium chain triglycerides) are used rapidly by your body as energy rather than stored as fat, right? MCT oil is flavorless and enhances your metabolism. Win. Win.

Spoonable Bulletproof

Mocha Cup

 

1 cup strong brewed coffee

2 tbsp grass-fed unsalted-butter

1 tbsp unsweetened cocoa powder

2 tbsp MCT oil

2 tbsp. Great Lakes unflavored gelatin

1-2 packets stevia or equivalent sweetener

It’s very simple, put all ingredients into a blender or process with a stick blender until all ingredients are well combined.

Pour into a mug or 2 smaller cups and refrigerate until set.

2 servings:  231 cal   <1 net carb   26 g fat

This sets up really well. If you aren't looking for the intermittent fasting benefits, it would make a great pudding cup for brown baggers.

If you want to see the other health ideas I have featured this month, order the Diner News. It is just $6 for the whole 2015. http://www.247lowcarbdiner.com/html/newsletter.html

The 2014 bundle will be ready soon. Gotta get the hubby on that this weekend.

Get more great recipes at the Low Carbing Among Friends Facebook Page:               https://www.facebook.com/LowCarbingAmongFriends

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Buckeye Brownie Bites

I have this friend who is a huge Ohio State fan. She's not huge, but her loyalty to the Buckeye state sure is. I saw this on her Facebook feed and decided we could low carb something similar. The original recipe is inspired by the one she pinned at Inspired by Charm. I have seen plenty of similar recipes, so I honestly have no idea for the original. But most of those use brownie mixes and lots of sugar. Mine are low carb and sugar free. Totally yummy too. I mean, who doesn't love peanut butter and chocolate?

This recipe is in the December Diner News. I have been so crazy busy with the school, I just haven't had time to create something new like I had planned this week. So I am sharing this cookie. When I made them a few weeks ago, I froze half the batch. I can say that they freeze beautifully. This close to Christmas that might not help for holiday entertaining. But, if you plan to get serious about limiting treats in the coming new year, go ahead and make a batch to pop into the freezer. Then you can thaw and warm one or two cookies at a time for a a no-guilt indulgence. Smart.

Buckeye Brownie Bites

2 cups almond flour

1/2 cup coconut flour

1/2 cup cocoa powder

1/4 cup vanilla whey protein powder

2 tsp baking powder

1/4 tsp salt

3 eggs

3/4 cup powdered erythritol blend

1/2 cup lightly flavored oil or melted butter

1/3 cup almond milk

1 tsp vanilla extract

1 cup natural, smooth peanut butter

1 cup powdered erythritol blend

2 oz unsweetened chocolate

2 tbsp powdered erythritol blend

2 tsp butter

Combine almond flour, coconut flour, whey, baking powder and salt in a bowl.

In a smaller bowl, beat the eggs with the powdered sweetener. Stir in the oil, almond milk and vanilla. Combine the wet and dry ingredients in the larger bowl. Use a cookie scoop to make approximately 48 rounded cookies. (This may vary with size of scoop) Press each one in the center with a thumbprint. Bake on a lined sheet for 10 minutes.

While the cookies are baking, combine the peanut butter and powdered sweetener. Form into balls, the same number as cookies baking. Remove cookies from oven and top with peanut butter balls.

Melt chocolate and butter. Stir in powdered sweetener. Drizzle chocolate glaze over peanut butter balls

2 cookies: 200 calories  3 net carbs

We still have a few days for those holiday cookies, so be sure to add these to your list! Merry Christmas!

Get more great recipes at the Low Carbing Among Friends Facebook Page:               https://www.facebook.com/LowCarbingAmongFriends

 Order any of our great cookbooks at  http://amongfriends.us/24-7-LCD.php

Order my original e-book or the latest version for couples and singles, 

A Table for Two here.

Abuelita's Chocolate Truffles

This weekend I got to babysit my grandpuppy while my oldest came into town for a party with old friends. In a way that makes me a grandma--an abuela. Call her little and it becomes abuelita. My maternal grandmother was always "Little Grandma" to me. She was a pint size powerhouse. She gave me no Mexican heritage that I know of, but these little truffles celebrate Mexico. And what a delight they are!

Mexican chocolate often has hints of other flavors. For today, I chose cinnamon, coffee and roasted peanuts. Hubby just doesn't do the chile pepper influence, and I had better not plan on eating the whole batch of these all alone. Although plain chocolate truffles are a treat, these are over the top. They are incredibly easy to make too. As long as you don't mind getting your hands all chocolatey when you roll them into balls.

 If you don't like that, you can try them as a pie filling. So rich, you had best plan for mini pie shells like I did. I make a batch of these and keep some in the freezer for quick desserts. I like them both ways.



Abuelita's Chocolate Truffles

3/4 cup whipping cream
1/4 cup powdered erythritol blend
1 tsp sugarfree smooth peanut butter
1/4 tsp ground cinnamon
1/4 tsp instant coffee granules
1/8 tsp chocolate flavored liquid stevia (or plain)
3 oz unsweetened chocolate, roughly chopped
1/4 cup granulated sweetener 
1/2 tsp ground cinnamon

In a small saucepan, combine cream, erythritol, peanut butter, cinnamon, coffee and stevia. Heat, stirring constantly until peanut butter is melted and milk is just beginning to simmer. Remove from heat and stir in chopped chocolate. Stir until chocolate is melted and incorporated. Pour into mini pie shells or chill mixture until firm, about 30 minutes.

While chocolate is chilling, combine granulated sweetener and cinnamon in a small bowl.

 Use a scoop to form 18 balls. Roll in your hand to make a smooth ball shape. Transfer truffles to the cinnamon sweetener mixture and toss to coat. For a pretty presentation, serve each truffle in a mini cupcake liner.

Each truffle has 61 calories and 1 net carb

I like dark chocolate, and these are intensely chocolaty. One thing I don't like about the truffles that are rolled in cocoa powder is the initial bitterness. The cinnamon sweetener coating on these fixes that problem. Cinnamon and chocolate is such a brilliant combination. The coffee is subtle, and frankly, I didn't notice the peanut butter, but I am sure it adds something.

Add these to a cookie tray for a party, or wrap them up as a gift for someone you love who adores chocolate but does not need that sugar overload. They will think you are amazing. And you are! Enjoy those holidays and don't deny yourself some treats. These will fix any cravings for sweets.

Get more great recipes at the Low Carbing Among Friends Facebook Page:               https://www.facebook.com/LowCarbingAmongFriends

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Order my original e-book or the latest version for couples and singles, 

A Table for Two here.

Chicken Parmesan Soup

Crazy busy at your house? This is not a glam recipe. No one will be dazzled by the beauty of it. No special Christmas cheer,,,but it is really tasty. It reminds me of Italian Wedding Soup--the one with those little meatballs. With some shortcuts you will appreciate, it gets you out of the kitchen and on to those holiday festivities. Afterall, not every holiday meal is a showcase!

Nesco 

My shortcuts include my electric pressure cooker. Love that thing. With it, I can take these delicious Chicken Parmesan sausages from Sprouts--straight from the freezer, mind you-- and have a fantastic soup on the table in about half an hour. I am thinking about doing some blogs about gifts that would be loved and used by low carbers like us. This is certainly one. My version of the electric pressure cooker is also a slow cooker and sells for about 75 bucks.  This vegetable soup tastes like it simmered all day, and you can do it that way if you want. Not me, at least not today.

But if it is another one of those "I'm so busy how can I think about dinner?" kinda days, then this pressure cooker could save your life. Well maybe not your life, but at least your diet. Shortcut number two: I keep a selection of Sprouts sausages in the freezer. Sometimes I am so lazy I don't even re-wrap them from the lump they come in from the butcher department. I just stick them in there, paper wrapping and all. The problem is, the sausages are harder to thaw in a big lump. Bad for a conventional method of cooking, but no problem at all in the pressure cooker. They will steam cook or boil, you choose, in about 9 minutes cooking time. You do have the additional time of bringing the pot up to pressure, but still, not much time. If you are cooking them stovetop, better plan on half an hour and check them to break the big lump at the midway mark. See why I love my electric pressure cooker? When time is up and I have released the pressure the fast way, they have separated and are cooked through. Woohoo.

For this soup, I just used my kitchen shears to "slice" them up. So fast. The slices are tender and delicious. Like I said, they remind me of the meatballs in Italian Wedding Soup. Lots easier to make though. No comparison on ease of prep! Plus, the time the sausages are cooking is not wasted. That is when I chop the fresh vegetables to add in. Efficient, no? Once the sausages are sliced, add in the fresh veggies of choice and back to cook under pressure. A mere 5 minutes on high pressure and you are done. Tender veggies that retain a little character, but blend so well with the chicken flavor.

In my last time saver, I use a can of petite diced tomatoes (S&W Premium) that already have the garlic and Italian seasonings added. Watch for sugar added on some brands. This comes in at 3 net carbs per half cup serving. If you can't find one, just add in your own garlic, basil and oregano to taste. Now ready for the recipe?

Chicken Parmesan Soup

3 Chicken Parmesan Sausage Links (>2 carbs each)
14 oz can diced tomatoes with Italian seasoning
3 cans water (42 oz)
6 oz sliced portabella mushrooms
4 cups finely diced cabbage (could sub fresh spinach)
3 ribs celery, diced
1 small red bell pepper, diced
1 tsp salt
1/3 cup shaved fresh Parmesan Cheese

Place the sausage into the pressure cooker along with the tomatoes and water. Bring up to high pressure and cook for 9 minutes if sausage is frozen, 5 if thawed. Chop vegetables while the sausages are cooking. Release pressure using the quick release method.

Remove sausages and slice into bite sized pieces. Return to pot. Add chopped vegetables and salt. Return to high pressure and cook 5 minutes. Let the pressure drop naturally for 5 minutes, then use quick release. Ladle soup into bowls and top with a sprinkle of Parmesan cheese.

For a conventional cooking method, thaw sausages. Combine all ingredients except cheese and simmer in a dutch oven on the stove top for an hour or more. Remove cooked sausages and slice. Return to pot. Ladle and top with cheese.

Serves 6:    136 calories   5 net carbs (9)   15 g protein

This is super low calorie. Good if you have been indulging a little too often this holiday season. If not, it gives you lots of room for some fattier low carb treats, like a nice hot cocoa or a fat bomb or two.

For me, the leftover servings are going into mason jars for lunches this week. That makes this a Multiply Meal for us. I know I am going to appreciate this hot meal later this week at school.

Get more great recipes at the Low Carbing Among Friends Facebook Page:               https://www.facebook.com/LowCarbingAmongFriends

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Order my original e-book or the latest version for couples and singles, 

A Table for Two here.