Jalapeno Turkey Beef Burgers

My husband brought home some ground turkey today. I hate ground turkey!! LOL,, It just does not have any taste. So I did some thinking, its a scary thing, and came up with this yummy burger!

Ground Turkey
Breakfast Beef Patties
Tony Chachere's Creole Seasoning
Jalapeno Jack Cheese

I seasoned the ground turkey with Tony's. I then took some ground turkey and formed it around a beef patty until I could no longer see the Beef patty. Then I cooked it up in my fry pan with butter. Cook just like any hamburger patty. Once it is done top with Cheese and serve with lettuce, tomatoes, and some Jalapeno slices and sour cream.

Our dinner was so so good!!! I will be making this again!!

Taco's

I found this recipe on the Lighter Side of Low-Carb web page and I could not wait to try them. All I can say is OMG!!! These are the most yummy taco's I have ever had!!! Even my husband loved them!! and he Hates veg's. LOL

Taco Shells from Zucchini : (This is the one I made tonight)

1 large zucchini, shredded

2 eggs

2 cups cheese

Preheat oven to 450 degrees F.
Grease 2 cookie sheets.

Cut ends from zucchini. Shred. Mix with egg and cheese. Using a 1/3 cup measuring cup, make 6-8” circles on greased cookie sheet(s). Bake at 450 degrees for 12 minutes. Loosen and flip the circles. Bake for another 5 minutes at 450 degrees. Take hot patties and wrap around a rolling pin. When cool enough to handle and with form, let cool on a rack for 6-8 hours in a cool oven. (To hold the shape, if you have those stackable racks, you can inset the edges through the racks of a cooling rack or your oven and allow them to hang down. They may curl slightly. Don't panic! They should be still pliable enough the next day to open without breaking).

Note: I just let cool on the rolling pin for about 15 mins then we ate them up...LOL

Makes about 6 shells. Note: it made 7 big shells for me!! Also use non stick pans only,, only one my pans where non stick and I had a hard time getting them off the other pan..LOL

I am going to make them again one night but cut into chip size and have nacho night!! woohoo I can wait!!

from Cauliflower:

1 16 ounce bag of cauliflower, shredded, chopped or riced

3 eggs

cups cheese

Preheat oven to 450 degrees F.
Grease 2 cookie sheets.

Cook or thaw frozen cauliflower. Shred, rice or chop. Mix with egg and cheese. Using 1/3 cup scoop, make 12 6-8” circles on greased cookie sheet(s). Bake at 450 degrees for 12 minutes. Loosen and flip the circles. Bake for another 5 minutes at 450 degrees.
Take hot patties and wrap around a rolling pin. When cool enough to handle and with form, let cool on a rack for 6-8 hours in a cool oven. (To hold the shape, if you have those stackable racks, you can inset the edges through the racks of a cooling rack or your oven and allow them to hang down. They may curl slightly. Don't panic! They should be still pliable enough the next day to open without breaking).

Makes about 12 shells.

Notes:Store on rack until crisp and then in an open container to prevent moisture.

Nutritional Information

Zucchini shells (2 shells per serving)

Calories: 151

Carbohydrates: 1Fiber: 0Net Carbohydrates: 1Protein: 10Fat: 13

Cauliflower shells (Per 2 shells, 1/6 of recipe)

Calories: 239

Carbohydrates: 4Fiber: 1.5Net Carbohydrates: 2.5Protein: 16Fat: 20

Linda's Deep Dish Pizza

This pizza is so so so good!! My husband ask for it all the time!

4 ounces cream cheese, softened

2 eggs

1/4 cup parmesan cheese, 1 ounce (I used the kind in a can)

1/4 teaspoon oregano or Italian seasoning

1/4 teaspoon garlic powder

8 ounces Italian cheese blend or mozzarella cheese, shredded

1/4 cup pizza sauce

4 ounces mozzarella cheese, shredded

Assorted toppings: pepperoni, ham, sausage, 4 ounce can mushrooms, green peppers, bacon, ground beef, etc. Dash of garlic pepper or garlic powder and some Italian seasoning for top of pizza

In a medium bowl, whisk cream cheese until smooth and creamy. Whisk in eggs until mixture is well-blended and smooth. Add the parmesan and seasonings, then stir in the 8 ounces of mozzarella until completely moistened. Spread cheese mixture evenly in a well-greased 9x13" glass baking dish or lightly greased and lined with parchment paper (see note below). Bake at 375º 20-25 minutes or until evenly browned, but not too dark. Let cool completely on a wire rack. When nearly cooled, take a metal spatula and carefully pry up the edges to loosen from pan. Ease the spatula under the whole crust to loosen. Keep crust in the pan. This makes it easier to remove the finished pizza later. Refrigerate, uncovered, until shortly before serving time

Spread chilled crust with pizza sauce, then cheese and toppings of your choice. Lightly sprinkle with seasonings of your choice. Bake at 375º about 15-20 minutes or until toppings are bubbly. Let stand a few minutes before cutting.

Linda says,I don't recommend making this in a metal baking pan as it will stick making the pizza very difficult to remove and the pan very hard to clean. I think I may have discovered the secret to a crispy crust. I left the baked crust uncovered in the refrigerator for several hours. I think that allowed it to dry out a bit so that it became crisp during the second baking with the toppings. I was able to pick the pizza up in my hands.

NOTE: If you lightly grease the pan and line it with parchment paper, you'll have no trouble removing the pizza from the pan later. Greasing the pan makes the parchment stick to it so you can easily spread the crust batter.

Per Serving: 304 Calories; 25g Fat; 17g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs

I give this on a 4 starr,, My husband says 5 starr!! LOL,,

Chicken Chili with Tofu by ME!

This is so good. It's great for those cold evenings or when you have an hankering for some chili. This chili is great with my Home style LowCarb Cheesy Corn Bread Muffins... yummy!! It's really easy to make!!

1 package of chicken breast (you can use any meat you want)
2 packages of firm Tofu
A Chili kit, just pick your favorite!
what ever size can of tomato sauce your kit calls for


Cook and chop up your chicken. Chop up your Tofu then combine all your ingredients in a crock pot or slow cooker of some kind and cook for 2 or 3 hours. Note: Do not add the mesa pack (flour).

This is very low in carbs (no beans) and high in protein!



Undergoing MyBlogLog Verification

Funky Chicken Nuggets with Dipping Sauce

I only made these once but they are so good!! But alot of work!! I would make again if we were going to have a game night or something like that with all our friends over.


Chicken:
2 lbs. chicken skinless boneless breasts
1 tbsp. marjoram
10 oz. heavy cream
2 eggs
2 cloves fresh garlic - crushed


Breading:
1/2 cup soy flour - sifted
1 1/2 cup fine ground pork rinds
white cheddar cheese flavored popcorn seasoning (to taste)


Cheese Sauce:
1/2 cup heavy cream
6 oz. Monterey jack cheese


Breading Preparation:
To prepare breading, mix sifted flour with fine ground pork rinds and put in large casserole for breading chicken nuggets.


Chicken Preparation:
Puree chicken breast in food processor until fine. Add marjoram, fresh garlic and two eggs. Drizzle in cream until well mixed. Make quenelles using 2 large tablespoons (rotate 1 tablespoon of mixture back and forth between spoons until 3 sided oval shapes are formed.) Gently place nugget into crumb mixture. Fry nuggets 10 - 12 at a time in 365-degree oil until golden brown. Place in basket with wax paper and toss with white cheddar popcorn seasoning.


Cheese Sauce Preparation:
Heat cream over double boiler (or in a heat safe bowl placed within a saucepan with water) then whip in 6 oz. Monterey Jack cheese until well blended. Hold in small saucepan over warm heat.


Yields approximately 50 nuggets - 1/2 net carb per serving with sauce

http://fittv.discovery.com/fansites/blaine/recipes/familydinner/chickennuggets.html

Chicken Parmesan with Red Sauce

My husband loves his chicken!! He request this dinner all the time. Its so good!!

Coating for Chicken:
2 cups pork rinds
1 cup Romano cheese
1 tbsp. Italian seasoning
1 tbsp. flat leaf parsley
1 tbsp. garlic powder
Chicken: 6 boneless chicken breasts (approx. 6 - 8 oz. per piece)
1/2cup soy flour (to dredge)
4 eggs, beaten
4 tbsp. olive oil
6 slices mozzarella

Red Sauce:
1 28 oz. can whole peeled tomatoes (drain and rinse)
2 tbsp. olive oil
1 tbsp. Italian seasoning
1 tsp. crushed red pepper
1 tbsp. salt
1 tsp. black pepper
2 cloves crushed garlic
1/2 cup chopped onions
1 tbsp. red wine
1 tbsp. fresh basil


Pork Rind Crumbs (for coating chicken): Put pork rinds into food processor and grind to a fine texture. Add grated Romano cheese, Italian seasoning, flat leaf parsley and garlic powder to pork rinds and pulse until thoroughly mixed.


Red Sauce: (approx. 2 net carbs per 1/4 cup serving): Heat olive oil in pan over medium heat. Add Italian seasoning, crushed red pepper, salt and pepper to hydrate. Add garlic and chopped onions. Cook until soft. Add tomatoes, red wine and fresh basil and puree with stick blender. Bring to boil. Turn heat to low and simmer for approximately 45 minutes.



Chicken Preparation: Trim and pound chicken breast. Coat each breast with approximately 1 tablespoon soy flour, shake off excess flour. Beat eggs in large bowl. Coat chicken breast first with egg then with pork rind mixture. Press chicken breast into crumb mixture. Heat seasoned cast iron pan over medium heat -- add enough olive oil to cover bottom of pan 1/4 inch. Fry cutlets in oil until golden brown each side (approximately 4 - 5 minutes). Place cutlets in 325 degree oven (approximately 8 - 10 minutes). Top with warm sauce and 2 thin slices mozzarella. Melt cheese in oven for 2 - 3 minutes.

Yields 6 servings - approximately 8 net carbs per serving

I found this great recipe at:
http://http://fittv.discovery.com/fansites/blaine/recipes/chickencheesecake/episode2_chickenparmesan_print.html