Cheese Curls or Cheese Crisps
This recipe is very simple - if you have a good non-stick skillet. My sweet husband game me a Green + Life ceramic skillet a few weeks ago. Until then I was in love with my iron skillet. And it is good. But this Green + Life ceramic skillet is AMAZING! Even heating, simple and fast clean-up...but let me tell you about this recipe.
Grate some of your favorite cheese. I grate Cabot's Extra Sharp Cheddar. You will need enough to nearly cover, but not quite, the bottom of your skillet. Heat over medium high heat. Sprinkle with seasonings as the cheese begins to bubble. I usually sprinkle on garlic powder, italian herbs, and a little salt. When the cheese just begins to brown, remove from heat and allow to cool until it quits bubbling. A lot of oil will have cooked out of the cheddar. Different cheeses would differ in this aspect. Remove the melted cheese, all in one piece, from the skillet, onto a paper towel or some other absorbent surface. While it is still warm, but the disc of melted and browned cheese into strips, then cut the strips into two-inch lengths. Roll these up to create scrumptious curls.
Variation: Cook the cheese just a tad longer. Be careful not to over cook, as the result will be a very crumbly product. Before it is completely cool, cut into wedges. This will produce a crunchy "cracker."
Browning just a little further, as stated above, will produce a crumbly product...delicious sprinkled over a salad or cooked veggies.
I've not done a nutritional breakdown on this recipe. However, here is the nutrition facts from the Cabot's website. Cooking the cheese in this method removes a great deal of the fat...so you can subtract from the overall calorie count by however many teaspoons of fat you pour off. Typical for me: 6 teaspoons of fat drained off = approx. 240 calories, down the drain. Negligle carbs... Hey...while it may not qualify as "health food" on some scales, it's a darn sight better than potato chips. And very satisfying.
Cabot's Extra Sharp Cheddar: Nutrition Facts
Serving Size 1oz (28g) (1" cube)
Servings Per Container Varies
Servings Per Container Varies
Try this very low carb Cauliflower Pizza Crust
This pizza pic is from recipegirl.com. The Cauliflower Pizza Crust has been topped "Hawaiian Style". Of course, don't use pineapple on yours...go straight for veggies and maybe a pepperoni or some sausage. I've not tested this recipe yet, so leave a comment if you do.
Low-Carb Texas Chili
14 1/2 oz. can petite diced tomatoes8 oz. can tomato sauce
14 oz. canned beef broth
2 pounds ground beef
1/2 cup diced yellow onion
1/2 cup diced green bell pepper
1 tablespoon onion powder
3 tablespoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1 clove minced garlic
1 teaspoon salt (salt to taste after cooking)
1/2 teaspoon black pepper
3 tablespoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1 clove minced garlic
1 teaspoon salt (salt to taste after cooking)
1/2 teaspoon black pepper
Brown ground beef in large pan, adding onion, bell pepper, and garlic as the meat browns. After meat is thoroughly cooked, add the remaining spices and stir well to distribute. Add the tomatoes, tomato sauce, and broth. Allow to simmer for 1/2 hour, adding water if it becomes too dry. Entire recipe contains about 48 net carbs. If divided into 8 servings, that would only be about 6 net carbs per serving. Serving suggestion: top with a sprinkle of fresh onion, grated cheddar cheese, a dollop sour cream, and a few slices of avocado.
Avocado Deviled Eggs
12 eggs, hard boiled1 medium haas avocado
4-6 tsp. fresh lime juice
1/4 to 1/3 cup pico de gallo (or the following)
2 tablespoons minced onion
1 tablespoon minced fresh jalapeno
2 tablespoons minced fresh cilantro
2 tablespoons minced tomato
1 tsp. chili powder
1 tsp. garlic powder
Real Salt* to taste
Black pepper to taste
*optional crumbled bacon to top
Having previously prepared pico de gallo on hand makes this recipe even faster and easier.
Immediately after boiling eggs for 10 minutes, drain and place eggs in a bowl, and cover with ice cubes and water to cool. Peel rapidly cooled eggs, rinse, and slice horizontally. Plop the yolks out of the whites, into a bowl. Mix the remaining ingredients into the egg yolks. Spoon the egg yolk/avocado mixture into the egg whites, by spoonfuls. Optionally, sprinkled crumbled bacon over the top of the Avocado Deviled Eggs.
Yield: 12 pieces
Each piece has approx. 2 carbs and 3 grams of protein, so don't eat them all at once. But you shouldn't have problems with remaining in ketosis by having 2 or 3.
I don't have a picture yet, so if you make these snap a pic and share it :)
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