companion blog to the e-book the 24/7 Low Carb Diner

Companion blog to the e-book
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Sunday, May 17, 2015

Chili Cheese Egg Roll Ups

My amazing number 1 son gave me a gift certificate for Mother's Day. I got a non-stick skillet (and a few other things) Gotta say I am generally not a fan of non stick technology. I have had too many go bad. I have higher hopes for this one. One of the ways I count on my usual cast iron skillet to be non stick is to give it a quick sprinkle of salt and pepper to make an irregular surface. This skillet uses the same concept. I got The Rock from Starfrit. It is very cool looking.

 No commercial endorsements here--just that I only had to gamble with $20 at Walmart. Since my son is a success in business, I had more than that to spend. Can you sense my mama pride? Thank you Cecil Andrew. He came from Arkansas to see me too. I paid him back with Southwestern Beef and Swiss Beefkey. Two of his favorites. He is an accountant in the chicken industry, so I try never to feed him chicken. He gets enough already.

This is our last week of school. Sadly, it is our last week ever. I simply cannot support the school financially as I have the last three years. I do thank all of you who have purchased my cookbooks. All my earnings have gone into the education of our teens. I will have to find a job with a paycheck. Novel idea for me. John and I are in serious need of a retirement plan, so I am faithful that the good Lord has a plan for my future in that area. After Friday, I will have much more time to create recipes and blog. Well, I do have to move out of the school and sell off most of our curriculum and supplies. But then I will be back full force. Looking forward to more creative time in the kitchen. I am one of those who needs projects to be contented.

Being our last days together, our teachers decided to make this the most fun week ever. Tomorrow we have one project of making an art mural by throwing egg shells filled with paint onto a large canvas. The kids have wanted to do this all year. Great way to use up the remnants of all that paint. So of course, we need egg shells. Lots of egg shells. Great time to make a new egg dish and to try out my new skillet. Both got good ratings around here.

One of my all time favorite dishes is my Incredible Egg Enchiladas. Eggs, cheese and enchilada sauce. Yum. I also am a fan of the Bacon Breakfast Enchiladas I posted in February. Those are made more like a jelly roll than a filled tortilla. These are the same. The differences are in the flavors added to the egg mixture and in the rolling technique. Rather than pouring the egg into a rectangular shape, I went ahead and filled the base of the skillet. When the egg was done, I folded two edges to form a straight edge. These became the ends of the rolls and kept the cheese from oozing out; plus it makes a roll that is not thinner on the ends. Works great with a good non stick surface.

Chili Cheese Egg Roll Ups

2 eggs
1/2 tsp chili powder
1/4 tsp oat fiber (optional, but add a little sturdiness)
1/4 tsp cumin
1/8 tsp salt
1/8 tsp onion powder
1 tsp coconut oil
2 slices Colby Jack cheese
1/4 cup prepared chili

In a small bowl, beat eggs. Stir in chili powder, oat fiber if using, cumin, salt, and onion powder. Heat coconut oil in skillet. Pour half the egg mixture into skillet, tilting pan to allow egg to cover the bottom. Tear the cheese into pieces and scatter over the egg. When egg is just set, turn one edge of the egg inward about an inch toward the center of the skillet. Repeat on the opposite side. These straight edges will form the ends of your roll up. Roll the other edge about one inch. Use a folding motion, roll it jelly roll fashion to the end. Transfer to a plate and repeat with the remaining egg mixture. Top with hot chili.

Serves 1   367 calories   5 net g carbs

Hubby loved these for a quick dinner tonight. We had filled up on salad bar at lunch. I had some home made turkey chili leftover, but I figured the nutrition stats with Hormel Turkey No Bean Chili. If you make your own spice blends, you could sub a little taco seasoning for the spices I used. For a little more heat, add some diced jalapenos when you place the cheese.

Get more great recipes at the Low Carbing Among Friends Facebook Page:     

 Order any of our great cookbooks at

Order my original e-book or the latest version for couples and singles,  A Table for Two here. 

Sunday, May 3, 2015

Thai Spiced Chicken Patties

I wanted some chicken burgers this week, so hubby brought home a big pack of chicken breasts from Sams. My mom has loaned me her Ninja. I broke mine last week. It gave me about 7 years of service, and I have been nursing along a broken lid for a while. Last week it broke the blade attachment. Motor still works and the smaller unit works, so I can't just throw it away. I must have a thing for partially broken blenders. I can't throw them out if part of them works. Grr. If only I had a large kitchen with a special spot for partially functioning appliances. My sweet mom came through til I can get a dream blender for Christmas. Gotta wait. Maybe them I will be able to toss the bullet blender that has only the spice grinder working, the immersion that whips and froths but doesn't blend and the Ninja that can't use the pitcher blade. Sad isn't it? I may have hoarding issues. Don't send help.

Ninjas do a terrific job mincing chicken. It is much less expensive to do that job yourself. I know I have said this before, but I am surprised how few people grind their own chicken. I don't do this with beef or pork because those are easy to find ground and are often less expensive that way. But ground chicken is hard to find here, and when you do, it is at a premium. Mincing it myself enables me to get the seasonings into the meat while processing it. Amazing flavor that way. Just look at all the ways I have already given  you to enjoy ground chicken: Smoked Paprika Burgers, Coconut Curry Chicken Nuggets , Mesquite Chicken Burgers, Chicken Chorizo, Chicken Sausage, and our favorite Chicken Pizzoli.

These patties are so flavorful. They have the slightly sweet, slightly hot, slightly tangy, full on spicy goodness of Thai food. They stand alone really well and don't need a sauce. They pair nicely with a salad or simple bell pepper stir fry. You could do a lettuce wrap as well. If  you are not a hater, be sure to include some fresh cilantro in your salad or wrap. Add a little more cayenne or red pepper flakes if you love the heat.

These are super low calorie too. Good news for those of us who struggle with our fat cells. Gotta say I am not a fan of getting old. My metabolism is a dinosaur. Sometimes I think I will have to lop off an arm or leg to get the scale to move lower! Never give up, though.

Thai Spiced Chicken Patties

1 1/2 lbs boneless skinless chicken breast, fat trimmed
1 tbsp unsweetened dried coconut shreds
1 1/2 tsp garlic powder
1 tsp lemon pepper
1 tsp ground ginger
1 tsp cumin
1 tsp chili powder
1 tsp onion powder
1 tsp Natvia or any erythritol based sweetener
1 tsp peanut flour
1/2 tsp fish sauce
1/4 tsp cayenne
2 packets True Lime (or lime zest if you have fresh)

Process the chicken in a food processor until roughly minced. Add all remaining ingredients and blend until incorporated. Heat a non stick skillet. Add a tsp of coconut oil. Divide chicken into 6 portions and transfer 3 portions to a hot skillet. Use the back of the spoon to form the meat into patties of even thickness. Cook about 2-3 minutes on each side. Transfer and repeat with the remaining chicken. Alternately, cook patties on a contact grill.

Serves 6:  159 calories  2 g carbs    4 g fat    28 g protein

These patties keep nicely for amazing lunches at work or school. The chicken is good hot or cold. I plan to have a salad with lots of fresh cilantro added along with some green onion. A package of roasted peanuts will be wonderful alongside too.

I have been under the gun the last few weeks---okay the last three years, honestly. I need summer break. I got the Diner News out on time, but haven't had a minute to spare to tell you about it. It was just what I need--life hacks for low carbers! I have ideas for getting the most out of kitchen appliances, ways to lighten up dessert, tricks for condiments, great ideas for the freezer and even more timesavers in the kitchen. You will find something new in this issue, even if you are a long time follower. Here's a sample:

Cookie Sheet Hotcakes

Massaged Kale

Waffle Iron Rutabaga Hashbrowns

Food Processor Cashew Milk Light Ice Cream 

Super Quick Tomato Saute

Dazzling Diagonal Blueberry Gelatin Dessert

Orange Power Breakfast Drink

Freezer Whipped Cream Puffs

Tomato Paste Keeper Hack

Freezer Portioned Beef

Shaker Frozen Mirepoix

Slow Cooker Ground Beef

Healthiest Coconut Oil Blend Mayo

Freezer Herbs

And believe it or not, that is not even all! You really need to order the Diner News if you haven't yet. Just go here.

Get more great recipes at the Low Carbing Among Friends Facebook Page:     

 Order any of our great cookbooks at

Order my original e-book or the latest version for couples and singles,  A Table for Two here.