Korean Kalbi BBQ Sausage Skillet

Never too busy to cook, right? I have been a little overly busy lately. I was a bit behind schedule getting the Diner News out. Saturday was my kitchen day. Then it rained and was so gloomy all day. No photo ops at all. Since I had three grocery stores to visit on Friday, just a little bit of cooking got done then.

So it all fell on Sunday. Let me say, goodbye to my regular prep routine. It was all sausages, all day. Sausages, you say? Why sausages? Well, that happens to be the Diner News theme this month. I really am a fan of sausages. There are so many more healthy options that we had a few years ago. Many are just 1 or 2 carbs these days. And the flavors available now...Wow. I love all the fresh sausage at Sprouts. Good value and 2 carbs per really generous link. Trader Joe's have some fabulous options too. (I do think their sausages tend to shrink more in the cooking though.) I also love the Italian Turkey sausages at Aldi. Warehouse stores have some interesting finds too.

Many sausages are pre-cooked. What time savers those are. Often, I just cut one up into a salad and lunch is prepped and ready to go. The are great for dinners when you just don't want to think about anything else too. Or hot weather, when you don't want to heat up the oven.

If you want the low down on all my finds, you just have to have this month's Diner News. Remember, it is just $6 for 12 months and almost every recipe is new. That is why I am so busy and tired. I cook and experiment a lot for each edition. With no new cookbooks out, this is one of my main income streams. I promise these newsletters are worth the price. (I hear they are worth more)

Here is an interesting dish I created yesterday from an unusual sausage I found at Trader Joe's. Spicy Chicken Sausage: A Korean Inspired Kalbi BBQ Recipe. These are fully cooked, so they are super speedy for a quick stir fry. Especially when you take advantage of TJ's frozen peppers and onions. I also adore snow peas, and those are especially good here! And gorgeous to boot. I used Shirataki Rice for my filler. That did get some conversation at the school lunch table today. I am not so sure anyone else is a fan. I happen to like the rice much more than the noodles. Considering the calorie count, it is a win for me. Try this recipe. It is really yummy.

Korean Kalbi Style BBQ Skillet

  

2 Trader Joe’s spicy Chicken Korean Kalbi BBQ Sausages

1 tbsp refined coconut oil

1 cup snow peas

1 cup frozen peppers and onion blend

1 tsp minced garlic

7 oz bag shirataki rice*

Slice sausages and set aside. Heat oil in a skillet. Sauté snow peas, peppers and onions. When vegetables are soft, add sliced sausages and garlic. When hot,  stir in Sambal Oelek to taste.   Divide among plates and serve with tamari.  283 CAL 7 NET G CARB

· Substitute caulirice for an extra 2 net g carbs per serving

If you prefer to use riced cauliflower, Trader Joe's is a great place to buy it. Fresh or frozen. Couldn't be easier.

Now check out these other fabulous recipes featured this month:

Beer Braised Brats

Joe's Vino Lover's Bake

The Italian Birdie Bake

Bacon, Brats and Greens

Feta Chicken Sausage Skillet

French Apple Sausage Roast

Garlic Parmesan Sheet Pan Medley

Bangers and Mash

Sausage Alfredo

Man Pleaser Spaghetti Squash

Pressure Cooker Sausage Stack

Beer Brat Cheese Chowder

Don't forget to order the Diner News. Just $6 a year.  http://www.247lowcarbdiner.com/html/newsletter.html

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

Order our books at: 

http://amongfriends.us/24-7-LCD.php

Love the recipes I share on this blog? My ebook helps you plan and prep to stay healthy 24/7.   http://www.247lowcarbdiner.com

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!

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

Order our books at: 

http://amongfriends.us/24-7-LCD.php

Love the recipes I share on this blog? My ebook helps you plan and prep to stay healthy 24/7.   http://www.247lowcarbdiner.com

Roasted Ratatouille with Sausage

This is so delish, I don't even miss the cheese. That is saying something for me! Since I am giving up all dairy for the month, that is a testimony for sure. I have such a hard time going dairy free. I am doing it though, and this dish makes it easier.

Italian sausages are best here--but those are hard to find without corn sweeteners and fillers added. Brats will work--just add a little Italian seasoning.. I use Premio Zia Sausages from Sam's Club.  No fillers or sugar. The other option is to use a pre-cooked Italian chicken sausage like Archer Farms All Natural. Those are pre-cooked, so if you choose those, skip that step. In order to bypass the sweetener, I needed to use brats, and added some fennel for that sausagey flavor. I know, that is not actually a word, but I like it better than perfect grammar.And I wanted that fennel signature. Where there is a will...

I have never been a huge eggplant fan. Kinda spongey to me and Ihate going through the salting and drying technique. This is a good filler though, and it is amazing to see how fast the egggplant soaks up the olive oil. I used a garlic flavored oil, so I know the flavor is in there! To keep my eggplant from becoming little sponges that feel oddly squishy between the teeth, I opted to roast the eggplant separately at first to dry it out a bit.  I am not certain this was necessary, but I can say that I like the recipe made this way.  If scrunchiness doesn't bother you, then feel free to skip the roasting step too. See, I am making this easier for you in so many ways!

I really do have a no brainer reaction to add cheese, but it is not necessary. A little splash of balsamic vinegar might be nice. Or some red pepper flakes for some heat. Versatile recipe, no? If you want to fill it out, you could add zucchini also. I did not, so there. Another step saved  .

Roasted Ratatouille with Sausage

1 large eggplant
3 low carb Bratwurst sausages, or sausage of your choice.
1 green bell pepper
1 small onion
1 can diced tomatoes
2 tbsp olive oil
2 tsp minced garlic
2 tsp  Italian Herb seasoning
1/4 tsp crushed fennel seeds
salt and pepper to taste

Dice eggplant, leaving skin intact. Sprinkle salt over the eggplant and toss it with 1 tbsp olive oil. Roast in a 350 degree oven for 15 minutes. While that is cooking, roast the sausages in another pan.

Chop the peppers and onions into large bite size pieces. Remove the eggplant from the oven and stir in the pepper and onion. Add the remaining tbsp of olive oil and return to the oven for 15 minutes. While that is cooking, cut the cooked sausages into bite sized slices.  Set aside.

Remove the vegetables from the oven and stir in the can of diced tomatoes, garlic, Italian herbs, crushed fennel seeds and sausages. Stir to combine. Return to the oven for an additional 10 minutes. Add salt and pepper to taste and serve. 4 Servings have about 7 carbs if using a 0 carb sausage, 8 if using a 1 carb sausage.

This is going to be one meal today and a couple of lunches for me at school. I like to have something hot rather than a salad when the temperature barely makes freezing.  It would be good as an omelet filling too. Since I am in the midst of my prep day, better run. Got a pork tenderloin in the slow cooker and getting ready to make a sauerkraut soup with my other sausages.  We will see if that is any good. I still have salad from last week, vacuum sealed in canning jars. Those should last at least 4 more days.  So worth it! How are your New Year resolutions going?

Dueling Diets and Family Gatherings

My poor mom. Today she had to battle in the carb and fat wars. One group staunchly low carb, the other devotees of the low fat lifestyle. When plans to get the big pork loin fell through, we went with brats. I told my hubby to get some turkey brats too, but he just didn't get it. Of course, the low fat crew went to the store to get their own. A bit embarassing, but I guess you gotta do what you gotta do.

My sweet mom made coleslaw for us, baked beans for them. Of course, they also got corn on the cob, bread, chips and cheese dip. We got nuts and jicama for our dip. I brought along Green Chile Cauliflower, some coconut bark, and made herb dip. Poor mom, she even bought regular and low carb ice cream. I told her not to--and I was right; it was yucky. But she didn't want us to be left out, so we ate it.

Funny thing about the brats. Turkey brands differ widely. Our Johnsonville brats had 270 calories, 22 grams of fat, and 2 carbs. The Jennie-O Turkey Brats have 230 calories, 18 grams of fat and 4 carbs. If the nutrition is that close, I'm going to choose the real version every time. There are sausages out there that have lower calories and fat, but I wonder how many people are fooled into thinking turkey is always a healthier choice? While I ate my tasty, full strength brat, I did manage to mention how good my husband's cholesterol just tested, and how well his diabetes is now under control. I was on the low fat road to "health" for so many years. It sure didn't work for us, and I hate to see others put such faith into it.

But no matter which brat you choose, I'm sure both are better with some flavored mustard. This is one variety I really enjoy. Woeber's also makes a Champagne Dill that is great with tuna salads. I buy mine at Food Pyramid, but you can order online. I think I may experiment this summer with making some of my own flavored mustards. A recipe for honey mustard is in the e-book, but there are lots of flavors to explore.

Blame It On the Superbowl!

We like to plan our menu around the weekly sales. I guess a lot of party goers thought Beer and Brats would be great Superbowl food, because my hubby found his way back from a quick run to the store with Bratwurst in hand. Who can pass up a good deal?

So I plugged them into the menu yesterday and created a brand new entree that I loved. The package said they go great with mustard. I tend to agree. Sliced sausages and flavored mustards make excellent tailgate food. But we were staying home, so I opted for something a little saucier. This sauce is sweet like victory, and has a tang that hits you like the perfect pass.

Super Bowl Brats

This is one of the recipes included in my new cookbook project, Low Carbing Among Friends.

This recipe is available in the book, along with over 60 additional 24/7 Low Carb Diner recipes. By ordering the book, you get more than 300 favorite gluten free recipes from four other well known low carb cooking experts…Jennifer Eloff of Splendid Low Carbing cookbook fame, Kent Altena, the Atkins Diet Geek and You Tube star, nutritionist and author Maria Emmerich of Maria’s Nutritious and Delicious Journal, and popular blogger and food stylist, Carolyn Ketchum of All Day I Dream About Food. Unlike any other cookbook you may own, this one is a compilation of mini cookbooks featuring the talents of these well known low carbers. Think of it as a “best of” project.

Low Carbing Among Friends also features recipes from numerous other talented low carbing friends and recommendations from the medical community who recognize the health benefits of low carb, gluten free living. To preorder your copy, visit http://www.amongfriends.us The official release date is 11/11/11, so pre-order now for a discount.

Now I wish I could say I cared about the Superbowl, but my guys' team is the Broncos. Maybe we can serve it next year if they make it to the big game!