Man Pleaser Spaghetti Squash and Sausage

"Bacon Bits are like the Fairy Dust of the Food Community."  Jim Gaffigan.

So True. Everything may actually be better with bacon. Some even call it "Meat Candy."  I don't know about that one, but I do know that some bacon will make my hubby eat things he would otherwise turn his nose up to. Like Spaghetti squash. Butter won't do the trick. Neither will cheese. But add bacon and brats? You have a hubby pleaser!

The bacon flavor comes double--even triple-- in this recipe. First and foremost, is the wonderful flavor of the Johnsonville Brats--the Cheddar and Bacon Brat. Not a bad carb option at 2 carbs per link. Gluten free too. These are super tasty.

The next layer of bacon flavor comes in your choice of options. I used Hormel Bacon Sprinkles. Tiny bits of real bacon that adds just a touch of bacony goodness to so many foods. And no prep for me. I can just shake them out of a bottle. You can also use J & D Bacon Salt. If you want to spend some extra time in the kitchen, I am certain some home fried bacon crumbles would be amazing too. But I am lazy. Sometimes. Like today. The 3rd bacon flavor wave comes from the Bacon Ranch dressing. That is my hubster's favorite.

Another lazy thing I do is to cook my spaghetti squash in the pressure cooker. So easy to handle. I like the texture too. I cut mine in half, scoop out the seeds and pulp, then pressure steam (with a cup of water in the base)  for 12 minutes. This is slightly undercooked--perfect because we will be baking again once we have that yummy sausage filling.

Man Pleaser Spaghetti Squash and Sausage

1 spaghetti squash

4 Johnsonville Cheddar and Bacon Brats

1/2 onion

4 tbsp bacon ranch dressing

1/2 tsp Bacon Salt  or 1/2 tsp salt and 1 tsp  Hormel Bacon Sprinkles

1 cup white cheddar cheese

Cut the spaghetti squash in half and remove seeds. (They cut easier if microwaved 5 minutes and cooled) Cook squash  in an oven or pressure cooker until the skin pierces easily with a knife.

While squash is cooking, brown the brats in a skillet for 5 minutes. Then add 1/2 cup water and braise the brats in a lidded skillet over medium heat for 15 minutes. Add sliced onion. Sauté until onion is golden. Remove sausages and slice into rounds.

Cut squash halves half again, leaving you with 4 wedges. Lightly beak up squash with the tines of a fork, but leave the outer shell intact. Distribute  1 tbsp Ranch dressing into the squash strands of each wedge. Sprinkle  Bacon salt or Bacon Sprinkles and salt over strands. Top with 2 tbsp of cheese on each wedge. Divide the sausage and onion mixture among the wedges. Top with remaining cheese. Place into a 425 degree oven until cheese is melted and  just beginning to brown, about 10 minutes.

Drizzle with a touch more Bacon Ranch Dressing and Bacon Sprinkles for garnish.

Serves 4:  approx.  483 calories   12 net g carb (2 fiber)

So that is my culinary artistry for this week. I needed easy since I made a few dozen cake balls for last night's prom. The theme was a night in the Big Apple, so I made them in the colors of Tiffany's of New York. Not sure the students picked up on that one. So my cakepop maker got a work out, but not a low carb one this time! My cake pops are on the right side of the photo--almost cropped out. Funny how I don't get good shots for foods I don't make for the blog! It was a fun event, though tiring too!

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Banh Mi -- International Flavor, No Bun!

This is a pretty popular sandwich in the food truck world. Slow roasted pork, infused with soy, lime, garlic, ginger, chili and 5 spice. Top that awesomeness with crunchy pickled veggies and jalapenos. No wonder the lines at the food truck are a block long. This Vietnamese specialty is not my mama's sandwich.

Of course, in my low carb kitchen it is not a sandwich at all. I made these into lettuce wraps. So good! I checked out several recipes and combined a few. Some of the purists use a pork pate as well as the shredded pork. I did try the suggestion of using potted meat product. Umm. No. I gave it a good shot, but this is simply better without that rather weird ingredient. (Just a little too much like cat food for my tastes)

Bahn Mi

3 lb pork butt, cut into about 2-inch cubes (don't trim off the fat)

4 cups water

3 tbsp soy sauce

2 tbsp lime juice

2 tbsp cider vinegar

2 tbsp erythritol/ stevia blend

1 tbsp fish sauce
2 tsp garlic powder

1 tsp ground ginger
1 tsp chili paste

1 tsp Chinese 5 spice powder

Combine all ingredients in a Dutch oven. Braise over medium heat, uncovered until all liquid evaporates, ab out 1—1 1/2 hours. When liquid is gone, place a lid on the pot and move it to a 300 degree oven. Bake an additional 45 minutes, stirring half way through. Remove from oven and let cool. Shred meat.

While the meat is cooking, make the pickled vegetables. 

Pickled Vegetables:

1/2 red onion, sliced thinly

3-4 radishes, sliced into matchsticks

1 carrot, cut into matchsticks

1/4 cup vinegar

1 tsp soy sauce

1 tsp erythritol

1/2  tsp fish sauce

1/4 tsp chili paste

Combine all ingredients, chill 1-2 hours.

Serve the meat wrapped in a Napa Cabbage leaf with pickled veggies and sliced fresh jalapeno.             

Serves 8:  395 calories   3 g carbs

This would be just as good as a salad with the meat and veggies over chopped napa cabbage. In fact, I ate it that way for lunch today. Lots of grading getting done. No drips into the computer!  This is really a good flavor profile. My hubby left off the jalapenos. He usually doesn't care for pickled veggies, but liked these. They really do make the dish!

We have had a lot of fun exploring the new cuisines of the food truck craze. We went to a festival, but sadly couldn't eat most of the offerings. When you go, be sure to snap photos of the menu boards. That way you can re-create low carb versions of the ones that interest you the most. I loved the easy to prepare hot dog selection. The lastest craze is cream cheese on them. And don't limit yourself to weiners. Think brats, sausages and hot links too. I am finding more and more with very low carbs, thus fewer fillers. Great for quick summer meals when you don't want to heat the house.

Check out the offerings in the June issue of the 24/7 Low Carb Diner News.  Order and get a whole year of monthly issues for just $6. 

Peanut Butter Bacon Sliders

Slider Buns

Tulsa Dogs

Ninja Nachos

Italian Joe Sausage Dog

Greek Chicken Souvlaki

Bacon Wrapped Onion Bombs

Georgia Peach Dog

Barbecue "n" Beer Pulled Chicken Sammies

Whiskey Barbecue Sauce

Seattle Brat Dog

Green Dragon Bacon Skewers

Jalapeno Peach Relish

 Order the News

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Cauliflower with Pumpkin Cheese Sauce and the Pumpkin Themed Diner News

Pumpkin is everywhere. At least in my kitchen. I have been through so many cans of pumpkin, I broke my can opener. Seriously!  It has been America's taste kitchen this last month--all sorts of pumpkin recipes have been coming out of the Marshall kitchen. Despite that, I have still managed to lose 6 pounds. Hurrah!

Isn't it great that pumpkin can be a part of the low carb diet? And it doesn't have to be sweet. Not everything pumpkin has pie spice. Like this recipe. It was so yummy. Like macaroni and cheese all tasty and comforting. The bacon adds something special, but the pumpkin cheese sauce is the real star.

Cauliflower with Pumpkin Cheese Sauce

1 head cauliflower (divided use)

4 slices bacon

1/4 cup heavy cream

1/4 cup water

1/4 cup whey protein powder

1/4 cup shredded sharp cheddar plus 1 tbsp for topping

1/4 cup pumpkin puree

1 tbsp coconut flour

1 tbsp nutritional yeast

1 tsp garlic salt

Break cauliflower into florets and steam. Remove when tender crisp. Measure out 1/2 cup and return to steam an additional 3-5 minutes until very tender. Remove and set aside. Place the tender crisp florets into a baking dish.

Bake or pan fry the bacon. Pour the drippings into a 2 qt. sauce pan.  In that pan, add the reserved cauliflower, heavy cream, water, protein powder, cheddar cheese, pumpkin puree, coconut flour, yeast and garlic salt. Use an immersion blender to puree the sauce. Cook over medium heat, stirring constantly. When cheese is fully incorporated, pour the sauce over the cauliflower florets. Toss to coat. Top with crumbled bacon and reserved cheese. Bake at 350 degrees for 15 minutes.

Serves 4:  210 calories      6 net g carb

This is really a great side dish for a simple protein. A grilled pork chop or breast of chicken and you are ready for a fine meal. Keep this one in mind for your Thanksgiving dinner too.

Ready for a sneak peek at some of the other great pumpkin recipes in the October Diner News? You can order a year of the News for just $6. Order here. 

Pumpkin Muffins with Cream Cheese and Caramel

Pumpkin and Bacon Soup

Pumpkin Cheesecake Protein Shake

Pumpkin Enchiladas

Pumpkin Doughnuts with Maple Glaze

Sugarfree Pumpkin Butter

Pumpkin Lasagna

Skinny Pumpkin Spice Latte

Pumpkin Sloppy Joes on Savory Pumpkin Bread

Pumpkin Spice Snack Mix with Crusty Nuggets

Pumpkin, Chicken and Mushroom Stew

Pumpkin Cheddar Cauliflower Mash

Pumpkin Hot Cocoa in a Jar (for 2)

Pumpkin Butter Yogurt Swirl

Butterscotch Pumpkin Custard

Don't those look delicious? And there are even more recipes in this month's Diner News. Better get it!

Get more great  low carb recipes at Low Carbing Among Friends.

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 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. 

Southwestern Cobb Salad

A couple of days ago, I invited my close friend, Donna, over to lunch. She has recently undergone thyroid surgery and is now battling her weight. We chose to sty away from the restaurant scene where it is tough to know what you are getting. I prepared this low calorie Cobb salad for us to share. It was quite yummy. The carbs are a little high..but just a bit and they do come from healthy sources. (veggies!) We didn't quite finish the veggies, so I am pretty sure we were more around 10 carbs per salad. I like serving guests this way, because they can pick and choose which ingredients they prefer to add to their plate.

I lined up all that beautiful food in a neat little serving/cooking dish my son Pearson got me for Mother's Day. He knows I love Wilton Armetale. This is officially a warming tray for the grill, but I see all sorts of uses for it. We love it for fajitas. I have baked foccacia bread in it as well.  It does make a beautiful presentation for this Cobb salad, even though it never went into the oven or on the grill. This type salad also looks amazing on a square plate or rectangular platter. Get creative.

Southwestern Cobb Salad for Two

8 oz chicken breast
1 1/2 tsp chili powder
1 tsp cumin
1/2 tsp onion powder
4 strips turkey bacon
1 Roma tomato
2 slices red onion
1 stalk celery
1/3 cup diced green bell pepper
1/4 cup fresh cilantro
2 mini bell peppers
4 tbsp sour cream
4 tbsp green salsa
4 cups Romaine lettuce, finely chopped or torn

Trim fat from chicken breast and dice it into bite sized pieces. Place it in a non stick skillet. Sprinkle with chili powder, cumin and onion powder. Stir while cooking until no pink remains. Fry the turkey bacon in the same skillet until lightly brown. Set aside to cool and crisp.

Finely dice the tomato, onion, celery and green bell pepper. Mince the cilantro and dice the mini peppers. Arrange the meat and vegetables in rows on a serving platter. Fill small bowls with sour cream and salsa verde.

Shred Romaine lettuce and arrange it on serving plates. Allow each person to serve themselves from the vegetable and meat platter. Top with sour cream and salsa.

Serves 2: 308 calories  13 g net carb

This is just one of those light summer salads that make the heat almost bearable. Keep cool and enjoy!

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  A Table for Two here.  

Bacon Cheeseburger Meatloaf

My husband loves me. He loves that the theme for the Diner News this month is "Man Food." He has been served some amazingly delicious foods. You know the favorites among the guys--bacon, beer, beef, hot sauce, and even whiskey. Yep, we got 'em. I am sharing this incredibly tasty meatloaf. A Bacon Cheeseburger Meatloaf made with a blend of beef and pork that holds all the flavors of your favorite cheeseburger. Everyone in the family will love it.

I chose to make a freeform meatloaf baked on a rimmed cookie sheet. That way, more bacon can be added to the outside. Yum.

Bacon Cheeseburger Meatloaf

1 1/2 lb ground beef and pork blend

3/4 cup cheddar cheese, cubed

1/4 cup diced onion

1/4 cup low sugar ketchup (I use Heinz)

2 eggs

2 tbsp yellow mustard

1 tbsp Worcestershire sauce

1 tbsp chia seeds

1 tsp Wright’s  liquid smoke

1 tsp onion powder

6-8 slices of bacon

In a large bowl, combine ground meat and all remaining   ingredients except bacon. Form into a freeform loaf. Wrap the loaf with bacon, crisscross weaving. Place  the loaf on a rack over a baking dish. Tuck ends of bacon under the meat. Bake at 375 degrees for 50 minutes.

Serves 6:  392 calories  3 net g carbs

Now, not to show off, but I just have to share some of the delicious foods featured in this month's newsletter. If these don't make you drool, I simply don't know what will.

Beer Brat Skewers

Korean Beef with Stir-fried Veggies

Bacon Wrapped Chicken with Sweet Mustard

Jack's Frisky Whiskey Burger

Pulled Pork Popper Sandwich

Guacamole with Bacon

Tennessee Whiskey Pork Chops

Beer Brat Cheese Chowder

The Ultimate Sriracha Barbecue Bacon Burger

Hobo Dinners on the Grill

Crockpot Phillies

Turkey Sausage Meatza

Beer Braised Beef Chili

Sriracha Skewers

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. http://www.247lowcarbdiner.com/html/newsletter.html

If you don't like beer or whiskey, don't fret. Cooking and marinating with beer gives a unique flavor, nothing like drinking from a bottle. Same goes with the whiskey. I purchased a tiny airline sized bottle of Jack Daniels for these recipes, and I still have some left. The impact on flavor just can't be compared to anything else. Hope you try some of these!

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.