Category Archives: Cooking/Canning/Recipes/Low Carb

Susan’s To Die For Low Carb Meatloaf

 

 

 

I told you that I cooked a lot  yesterday.

My husband asked me today if I had put more Jello Sugar Free Banana Pudding on the shopping list. :0)

He also raved about the meatloaf!  He asked me to put this recipe on the ones we do over and over again.

I got this recipe in the Low Carb section of a website called, “Christy Jordan’s Southern Plate.”

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Susan’s To Die For Low Carb Meatloaf

INGREDIENTS:

  • 1 envelope Onion Soup Mix
  • 2 eggs
  • 3/4 cup water
  • 1/3 cup No Fructose Ketchup ( I used reduced sugar)
  • 3/4 cup crushed PORK RINDS (crush, then measure)
  • 1 lb. ground beef
  • 1 lb. ground chicken

INSTRUCTIONS:

  1. Preheat oven to 350 degrees
  2. Using clean hands, mix together all ingredients in a large bowl until well blended.
  3. Place two ends from a loaf of bread, end to end, onto the surface of a 9″x13″ baking dish (I used hamburger buns)
  4. Form the meat mixture into a loaf, on top of the bread slices.
  5. Squeeze a little more ketchup on top of the meatloaf.
  6. Bake for 1 hour.
  7. Let stand for 10 minutes before slicing.

NOTES:

Susan’s Tips:

To take this meatloaf over the moon, heat each slice on a sizzling hot cast iron griddle skillet, putting a crusty sear on both sides! Peel off the bread from the bottom of the meatloaf and give it to your 4-legged children. Tails will wag and they will love you forever!

MY NOTES:

I used ground turkey instead of ground chicken. It came in a 3 lb. package, so I divided it roughly into thirds, freezing the other two pounds separately. I was a bit worried because the meat mixture was much softer than I’m used to having when forming the loaf. I went ahead and followed directions and it was REALLY, REALLY good. :0)

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Crock Pot Roast Chicken Recipe

NYT Cooking

NYT Cooking

I found a nice recipe for crock pot roast chicken at Spark Recipes .  This one was submitted by JESSYLOO.  The picture above shows a regular roasted chicken. This recipe is more of a poached chicken, but it’s delicious. It called for a whole chicken, but my husband doesn’t care for the dark meat, so I simply used six chicken breasts. To have my husband asking if we have some leftovers is quite a compliment around here –

 

Crock Pot Roast Chicken, Spark Recipes, submitted by JESSYLOO

Crock Pot Roast Chicken, Spark Recipes, submitted by JESSYLOO

We’ve already had one meal of this and we both liked it a lot. Tonight we’re having leftovers so that we can enjoy the chicken with the new sugar free BBQ sauce we found. I’ll have enough that I can fix some chicken salad, or chicken alfredo, as well. I will be using this recipe often. Thank you, JESSYLOO!

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Sugar Free BBQ Sauce Recipe

I found this recipe for “The World’s Best Barbeque Sauce (Sugar Free)” on the net. It’s by A Real Food Lover

(makes 2 cups)

INGREDIENTS:

  • 1 Tbsp grass-fed butter or coconut oil
  • 1 cup sweet onion, diced small
  • 1 Tbsp soy sauce
  • 3-4 cloves of garlic, minced
  • 1 tsp cumin
  • 1 tsp dry mustard powder
  • 1 tsp oregano
  • 1 tsp basil
  • 1 tsp chipotle chili powder
  • 1 Tbsp chili powder
  • 1 can (6 oz) tomato paste
  • 1-1/2 cups homemade chicken stock (or beef or vegetable)
  • 2 Tbsp apple cider vinegar
  • 1/2 to 1 tsp Stevia Powder (or sweetener of choice)

DIRECTIONS:

  1. Heat butter/oil in sauce pan and saute’ onion for 3-4 minutes until translucent.
  2. Add all remaining ingredients and bring to a boil. (You can serve it like this, but I like to boil it down to thicken it a while. I turn down the heat, cover the pan and let it simmer for 20 minutes or so. I also find the longer cooking time melds the flavors, and it turns out to be even more delicious.

NOTES:

This keeps for 3 weeks in the fridge and also freezes very well. If you eat as much meat as we do, it won’t last you that long.

COMMENTS: (mine)

Since we are wimps when it comes to lots of spices or any idea of what we consider ‘hot,’ I used maybe 1/4 tsp regular chili powder, and didn’t have the chipotle chili power at all. I used 1/2 tsp of Truvia, rather than the Stevia, just because I had that. I used Kerry Gold butter, and Swanson chicken stock.

My husband was skeptical, but got interested as he smelled the simmering sauce. :0) We ate it on our servings of pork loin. I waited to hear what my husband thought. He said it wasn’t the best BBQ sauce he ever ate, but that it was GOOD – and that he was delighted he could still have BBQ sauce even though he’s watching his sugar. HOORAY!

 

 

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Pork Loin Roast in Crock Pot

I found the following recipe on Facebook. My husband hasn’t stopped raving about it.

PORK LOIN ROAST IN CROCK POT

INGREDIENTS:

  • 3 lb pork loin
  • 1 apple
  • 1 onion
  • honey
  • 1 tsp cinnamon
  • 1 tsp salt

DIRECTIONS:

  1. Cut pork loin across top to make places to put the apple slices (approximately 1 cut every 1 inch)
  2. slice apple and put sections in the cuts in the pork loin
  3. put pork loin in crock pot
  4. dice onion and put on top of roast
  5. drizzle honey over roast and onions
  6. add 1 tsp cinnamon
  7. add 1 tsp salt
  8. cook on low for 3 hours

NOTES:

  • We’re spice wimpy, so I used half as much cinnamon and salt listed.
  • I drizzled very little honey because we need low sugar.
  • out pork loin was 4.5 lbs, so I just set the temperature to low and cooked it for 8 hours.

COMMENTS:

My husband was really enthusiastic about this. He said it was “YUMMY” a couple of times while eating it, and then at least a couple of times the next day. We ate another batch for another meal, and he wanted to put BBQ sauce on it, saying it reminded him of pulled pork – one of his favorite things. We didn’t have any sugar-free BBQ sauce, so I made a bit of gravy. (I found a recipe for sugar-free BBQ sauce I’m making today. Will let you know how things went later.) I think the rest of this will freeze nicely for us to enjoy at another time.

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Wonderful Low Carb Sausage Ball Recipe

low-carb-sausage-balls

low-carb-sausage-balls

I found this recipe on Christy Jordan’s Southern Plate

I was looking for something for snacks, or a light lunch, or….. that was low carb and TASTY. I found it! Hooray for Christy!!!!

Low Carb Sausage Balls

Ingredients:

  • 1 pound pork breakfast sausage (Christy says, “spicy is great!” – but I used MILD because we’re weenies.) :0)
  • 1 egg
  • 1 cup almond meal
  • 1 cup sharp cheddar cheese
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

Instructions:

  1. In a large mixing bowl, place all ingredients. Mix with an electric mixer until well combined.
  2. Use a cookie dough scoop or two spoons and spoon out onto lightly greased baking sheet.
  3. Bake at 350 for about 20 minutes or until lightly browned.
  4. Makes about 30. Refrigerate leftovers. Reheat very well in microwave or oven.

Notes:

From Christy – *These freeze really well. These have about 1 carb each. Please calculate nutritional information on your own for accuracy.

From me – (I didn’t get 30 balls, but I just made them until all the ingredients were used. I think I’ll line the baking sheet with foil next time for easier clean up.

SPECIAL NOTES : These were absolutely delicious. We have an early ‘lunch’ on Fridays with friends after not eating breakfast, so we get hungry mid afternoon. My husband and I each ate 4 sausage balls. They were filling and YUMMY! I’m going to buy several pounds of sausage Sunday and will make a bunch of these for the freezer. This was EXACTLY what I was hoping for. Easy to make. YUMMY to eat as a snack or anytime.

Christy has a whole section of her website devoted to low carb recipes. I’m following her now, and will keep trying more of these as we have the time.

 

 

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Turning Canning into More than an Art Form

Heather Jo Flores via Morgen Marshall

Heather Jo Flores via Morgen Marshall

This was posted by Morgen Marshall on Facebook recently and it simply blew me away.

I already think that canning is an art. I had the privilege of watching my friend, Kay Nelson, can green beans and then tomatoes, using the pressure cooker method and the boiling water method respectively, recently. I was busy listening, watching, and taking notes as she seemingly effortlessly processed the fresh food. I have the equipment now, but I haven’t actually canned anything yet.

The picture above is simply wonderful. These are almost too pretty to even think about eating, though it would be a waste not to. There are so many creative people in this world. My mind boggles.

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For Reading Addicts

For Reading Addicts via Cathy Ruggiero

For Reading Addicts via Cathy Ruggiero

We’re having a super muggy, soul-sucking day here in Arkansas, so I’m not even thinking of being outside more than necessary today.

Happily enough, I found and ordered a new low carb recipe book for my Kindle Fire in my travels on the net. I like it so much that I went back on Amazon to see if I could buy it in paperback; but, alas, it isn’t available as a paperback or a hardback book. I gritched to my husband, who is now looking for a way that I can PRINT out the book from my Kindle!

If he can do that, it would be a lot easier for me to follow the recipes. If not, I’ll just make do. The name of the book is –

Ketogenic Diet: Recipes That Melt Your Tongue by Yiran Z. Heathcote

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I’ve been reading through the recipes and have become more excited as I read. He doesn’t require a lot of ingredients I have to order from the net. The recipes seem simple and don’t take a lot of time. They sound delicious. I’ll write about this book again after I’ve tried several of the recipes.

 

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Cooking Tip – Tomato Powder

brighthillgroup.com

brighthillgroup.com

When I was enjoying a lesson in canning from my friend Kay yesterday, she said something as an aside that really blew my mind.

She said that if you have a group of tomatoes that you think don’t make the cut on canning, slice them up, put them in your dehydrator, then in your blender to grind them up into powder.

Put the powder in a jar or sandwich bag and use as flavoring for soups, stews, meatloaf, etc.

GREAT IDEA!

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New Adventure!

fatgirlgetsfitatlast.tumblr.com-zentozany

fatgirlgetsfitatlast.tumblr.com-zentozany

Today I spent a delightful afternoon with Kay, a long-time friend from Friday Lunch Bunch.

I mentioned that I was trying to learn to can food using both the hot water bath method and the pressure canning method. I knew that Kay was a canner (if you’ll pardon the expression). I asked her if it would be really annoying if I came over and watched (and hopefully helped) her the next time she planned to can something.  Luck was with me! She agreed to let me watch her, and told me that she was planning to can green beans and tomato sauce this afternoon!

I rode home with her from Lunch Bunch. My husband had agreed to come pick me up at Kay’s house when I called him later.

I’ve read a lot on canning and had a vague idea what was involved, but I’m a visual learner. It was truly wonderful to watch Kay at work, visiting as she did each step, with me scribbling down notes as each step came and went.

She told me several good tips that she’s learned over the years. She answered questions, and some of the things she did brought up others.  She said I could call if I had other questions.

Kay used the pressure cooker to can the green beans (a low acid veggie.) She gathers the beans from her garden (she also has friends who bring her veggies, plus she goes to the Farmer’s Market, as I do.)  She washes the beans, cuts them up, dries them and freezes them in ziplock freezer bags until she has enough to can. (She was using beans from two different freezer bags this afternoon. She showed me how to bring them up to temperature by cooking them in a large granite pot. While they were getting hot, she had the jars she was going to use soaking in hot water in the sink. She put the lids in a small pan with hot water and good them good and hot, as well.

When the veggies were hot, she used a funnel to get the beans into the jars. She puts a half teaspoon of sea salt into the bottom of each jar before adding the veggies. She ladles the beans into a jar, packs them down a bit with a wooden spoon, then ladles in the hot bean water into the jar up to the place where the screw lid fits. She uses tongs to pick up a lid from the boiling water, puts the lid into a screw cap, puts the lid and screw cap onto the full jar, then picks up the jar with a tea towel and tightens the screw lid on as tightly as she can by hand. The jar goes into the pressure cooker on an insert round tray in the bottom of the pressure cooker. Her cooker holds 4 pint jars. When she has them in the pressure cooker, she adds some water, then fastens on the top of the cooker and puts it on the stove to build up pressure until the regulator ‘jingles.’ Then she set a  timer for 10 minutes. She watched the cooker from time to time turning the heat down because the regulator was jingling too fast. When the timer went off, she moved the pressure cooker off the burner to cool by itself.

When the regulator hisses only a bit minutes later, she took off the top and used a jar lifter to move the jars from the cooker to a towel on the counter. As the jars got cool enough, each would say, “POP!” as the top made a good seal, being sucked down onto the jar. What an exciting sound!

She did two batches of green beans and then a batch of tomato sauce using the hot water bath method.

She used a juicer to prepare the tomatoes, putting in a whole handful of small tomatoes directly into the juicer. The juicer put the pulp, seeds, and skin on one side while pouring the juice into a container on the other side. She processed all of the tomatoes this way, then ran the pulp/seeds/skin stuff through the juicer one more time. This saves a LOT of effort, making the prep of the tomatoes easy.

As this point, she said you could simply freeze the juice to be canned later, or go ahead and do your batch. She combined the fresh juice she has just made with a frozen batch, heating both together in the granite pot.  She filled the jars with the hot juice, the way she did with the beans. She put the jars into a neat insert in the large canning pot. She can do 7 at a time. When the jars have been boiling for 10 minutes, she uses the insert to pick up all the jars out of the water at once, then uses the jar lifter from there. They cool on the counter, popping as the seals show they’re good.

She had a few beans left today, plus a bit of tomato sauce. She put the leftover into a bag, let it cool for a bit and then will put it in the freezer, to wait until the next batch is done.

What an interesting and fun way to learn the basics of how to can! I have a good idea of what I’m supposed to do now. I had fun visiting with my friend, who has a great sense of humor. Her son – who makes Kay look like she fell in a hole – was great fun, too. Kay even gave me some tomatoes, and a small, white “Scallop” Squash.  I’ve never seen or heard of these before. Kay says they’re really good sliced thinly, coated with a bit of flour and fried.  I’m going to try this tonight!

scallop squash-sites.google.com

scallop squash-sites.google.com

I felt like a little kid on a new adventure, with a whole new world opening!

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Presto Pressure Cooker/Canner

presto As I told you a couple of days ago, we bought a Presto 23 quart pressure cooker/canner that arrived two days ago.

I was intimidated, thinking back to when my mom used one years and years ago and we kept hearing that people blew up their kitchens, were badly injured, etc.

I decided, though, that if I’m really successful with our raised bed square foot gardening efforts, I should be able to can veggies. My husband was more interested in canning meat and fish. This huge pressure cooker/canner can handle anything, enabling us to can whatever we’d like safely.

We did a trial run with water only to see how things worked the day we got it.

Yesterday we cooked a beef roast with potatoes for my husband and broccoli for me.

 

 

We found a good recipe for which we had everything except raw carrots. It said to cook the meat and onions for 30 minutes, let the pressure go down so that we could lift the lid and add veggies, and then bring it up to pressure again and cook for 15 more minutes.

I have to admit that for much of this time my heart was beating like a drum in my chest. I read and reread the directions, then followed them to the letter. I was afraid to open the pot to add the veggies, but made myself do it anyway. When things were finished, we let the cooker lose pressure at its own speed.  Nothing blew up. All worked as it should, making me feel a bit stupid about worrying.

My idea of throwing broccoli in there was a mistake, however.  Even at only 15 minutes, it became part of the ‘broth.’ The roast was juicy and tender, but a bit chewy for our tastes. The potatoes were delicious, my husband said.

The biggest problem we had was moving the hot, cooked food and broth from the cooker to somewhere we could cut up the meat and serve the veggies. We ended up with my husband tipping the cooker while I held a roasting pan under it, moving things very slowly and carefully from one to the other.

The final decision was that I really like the idea of pressure cooking and canning, but don’t want to fight with such a huge cooker for everyday things. I’ll use this one to learn – and do – boiling water and pressure canning of all kinds of things from our garden, Farmer’s Markets, or store sales during the year.

Last night we researched and ordered an Instant Pot, 5 quart size, to use on a regular basis.

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New Challenge

presto

This is a Presto 23 quart pressure canner/cooker. It arrived yesterday.

I have to admit that I’m intimidated by the challenge of learning to use it to cooker, or as a canner, but I’m determined to learn.

We’re trying to grow veggies in our square foot garden – and now our raised bed square foot garden for this fall. I’m hoping to be able to grow enough good veggies that I can can some for the winter. I’ve known people who canned over the years, and am always impressed.

I’m planning to ask my good friend, Kay, if I can come watch her the next time she cans, if that’s convenient for her. She’s done this for years and knows more about what to do, how to do it safely, and tips than I’ll ever learn on my own. I don’t know what type of canning system she has yet, and I’m eager to find out.

We got this one because you can do the boiling water method or the pressure method, canning veggies, fruit, meat, or seafood, plus being able to use it as a pressure cooker.

We’re going to cook our first pot roast in it tonight.

I’ll report how it went tomorrow, unless we blow ourselves up….

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