Basil Cauliflower Pizza

Cauliflower Crust
Makes 4 individual pizzas
2 eggs
2 cups mozzarella cheese
2 cups riced cauliflower (grate the cauliflower on a cheese grater)
2 garlic cloves, minced
1/4 cup fresh julienned basil

Pizza Toppings
1 cup marinara sauce (1/4 cup per pizza)
1 zucchini, thinly sliced
1 yellow zucchini, thinly sliced
1/2 white onion, thinly sliced

Basil Ricotta - To be added after pizza is done
1 cup ricotta (I used low fat)
1 tbsp fresh chopped basil
pinch salt and pepper

Combine all ingredients in a bowl and set aside until ready to use.

Preheat oven to 450 degrees.

Line a cookie sheet with parchment paper, spray with non-stick spray.

In a medium bowl, combine riced cauliflower, basil, eggs and mozzarella. Divide into 4 amounts and press evenly on the parchment paper. *you can omit the basil or sub it for others herbs of your choice. 

Bake the crusts at 450 degrees for 12-15 minutes.

Add marinara sauce to each pizza. Then add toppings: sliced zucchini and sliced onions. Drop the basil ricotta cheese on the vegetables by spoonfuls (I used a small cookie scoop). I pressed down slightly on the ricotta so it would be a little flatter. Place back in the oven until cheese is melted, about 5 – 10 minutes.

Buffalo Chicken Nuggets

Ingredients:

For the meatballs:

1lb ground chicken or turkey

2 oz cream cheese, softened

2 eggs

2 Tbl chopped celery

3 Tbl crumbled blue cheese

1/2 tsp black pepper

For the sauce:

1/2 stick (4 oz) unsalted butter

1/2 cup Frank's Red Hot

 

Combine all of the meatball ingredients in a medium bowl. DO NOT ADD SALT!!!  The Frank's is super salty as is the blue cheese so trust me you don't need to add more.  The mix will be sticky and gooey but that's normal.  Form into about 1 inch balls - remember these are cocktail/bite sized so don't make them too big.  Place them on a greased cookie sheet (with sides) and bake at 350 degrees (F) for 10 minutes.  Meanwhile, combine the Frank's and butter in a small saucepan on medium heat, or place in a microwave safe bowl for 2 minutes on high.  After 10 minutes, remove balls from oven and dunk carefully (they are tender from the cream cheese and could fall apart if you are too rough) in the buffalo sauce.  Put back onto the cookie sheet and bake for another 12 minutes.  If you have leftover sauce you could pour it over the meatballs and bake for another 3 to 4 minutes if you want them really saucy.  These have a subtle blue cheese flavor but I love the dressing so I added more and it was awesome!  And of course, you must serve with celery sticks to be authentic!  

Link to Original Recipe

Pizza Stuffed Mushrooms

Pizza Stuffed Mushrooms

yield: 2 servings

Ingredients:
10 whole Baby Bella Or Crimini Mushrooms
4 ounces, weight Cream Cheese, softened
¼ cups Grated Parmesan Or Mozzarella Cheese
¼ teaspoons Dried Basil
⅛ teaspoons Dried Oregano
Garlic Salt And Pepper, To Taste
¼ cups Finely Diced Pepperoni
2 Tablespoons Finely Chopped Green Pepper
2 Tablespoons Finely Chopped Red Onion
2 Tablespoons Finely Chopped Black Olives

Directions:
Preheat oven to 350ºF. Spray two mini iron skillets with non stick cooking spray and set aside. (A sheet tray will work just fine, too!)
Wash mushrooms with a damp cloth and remove stems. (They should just pop out!) Set aside.
In a small bowl, stir cream cheese, Parmesan, basil, oregano, garlic salt and pepper together until combined. Stir in remaining ingredients, excluding the mushrooms.
Spoon into prepared mushroom caps by the heaping teaspoonful. Place 5 in each skillet and bake 20 minutes. After 20 minutes, switch your oven from bake to broil and brown the tops of each mushroom. Remove and serve hot.

Link to Original Recipe 

Low-Carb Southern Fried Chicken

George Stella grew up in the South, where fried chicken was a staple as well as a comfort food. This lightened up version of the Southern classic has all the same great flavor without all the carbs!

Ingredients

3 to 6 cups vegetable oil, for frying

3 large eggs

1/4 cup heavy cream, may use water

2 1/3 cups soy flour or plain pork rind ran through a food processor

2 teaspoons salt

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon poultry seasoning

1 whole chicken, cut into 8 pieces, or 3 pounds boneless chicken breasts

Salt and black pepper

Directions
Preheat the oven to 350°F. 

Place a deep, heavy pot over medium-high heat and fill with at least 1 inch vegetable oil for boneless chicken, or at least 2 inches for whole pieces.  Heat the oil to 350°F.  It’s very important to monitor and maintain the temperature, or the soy flour breading, as well as your oil, will burn. (Portable deep fryers are great for this recipe, but if you don’t have one, you can use a candy thermometer. Be careful!)

In a medium bowl, mix the eggs and cream to make an egg wash. In a larger bowl, mix the soy flour, salt, pepper, garlic powder, and poultry seasoning together to create the breading.

Season the chicken well with salt and pepper. Dip each piece first in the breading, then in the egg wash, then back in the breading again, making sure to coat well on all sides. Shake off any excess breading. 

Carefully place the chicken pieces in the hot oil using a slotted spatula or spoon (wear mitts, please!) and fry until golden brown and crisp—usually just a few minutes is enough. Remove the chicken pieces and drain on paper towels. 

Place the chicken pieces on a baking sheet. Boneless chicken breasts, if thinly cut, may cook all the way with frying alone, but a cut-up whole chicken will not. Because the soy flour browns long before the chicken is cooked, it’s best to finish the chicken by baking in the oven. Bake boneless chicken for 10 minutes, or chicken on the bone for 20 to 25 minutes. A meat thermometer inserted into the thickest part of the chicken should register at least 165°F. Serve immediately.

Helpful Hints
Ask your grocery store’s butcher to cut a whole chicken into the breasts, thighs, wings, and legs if you don’t feel confident enough to do it yourself.

Nutrition Information

Calories: 425 

Fat: 20g 

Protein: 50g 

Fiber: 3.5g

Net Carbs: 8g

Link to original recipe 

Cauliflower "Rice" Pilaf

 

Rice Pilaf, featuring freshly grated cauliflower, has been one of the Stella family's go-to sidekicks for years now, since they have a tendency to crave familiar foods. Make this dish one of your favorites, too! 

Ingredients
1/4 cup slivered almonds
1 small head cauliflower
1 tablespoon unsalted butter
1 tablespoon olive oil
2 tablespoons chopped yellow onion
1/4 teaspoon minced fresh garlic
1 cup chicken broth
1 teaspoon chopped fresh parsley
2 bay leaves
1/2 teaspoon turmeric
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Place the slivered almonds in a large skillet over medium heat to toast.  Shake the pan every 30 seconds or so to redistribute almonds, just until they are golden brown and smell fragrant, about 4 to 5 minutes.  Remove almonds from pan and set aside.

Using the largest holes of a cheese grater, grate the head of cauliflower (as you would cheese).  A food processor with a grating blade will also work. 
Heat the butter and oil in a large skillet over medium-high heat.

Add the onion, garlic, and grated cauliflower to the skillet and sauté for 2 minutes, stirring constantly.

Add the chicken broth and all remaining ingredients, and simmer for about 9 minutes, stirring occasionally, until cauliflower is tender. 
Stir in toasted almonds and serve with a slotted spoon.

Helpful Hints
It’s completely normal for there to be extra liquid in the pan when this is finished.  Use a slotted spoon to drain it as you serve.

Nutrition Information
Calories: 100
Fat: 8.5g
Protein: 2.5g
Fiber: 2g
Net Carbs: 2g

http://www.doctoroz.com/videos/cauliflower-rice-pilaf 

Low Carb Cinnamon Toast Pancakes

These pancakes are loaded with heart-healthy almonds and milled flax seed that is loaded with omega-3 fatty acids. Drizzle with a small amount of light agave nectar for a low-glycemic take on syrup without the sugar alcohols found in sugar-free maple syrups. 

Ingredients
Serves 4
Vegetable oil spray

Batter
2 large eggs
1/4 cup water
1 tbsp vanilla extract
1/2 cup almond flour
1/4 cup milled flax seed
1/4 cup bulk sugar substitute (Splenda)
1 tsp baking powder
1/8 tsp salt

Cinnamon Sprinkle
1/4 tsp cinnamon
1 tbsp bulk sugar substitute
Butter (may use light, trans-fat free buttery spread)
Fresh blueberries or strawberries, for garnish

Directions
Grease a griddle or large skillet with vegetable oil spray and heat over medium-high heat.

Mix all the batter ingredients in a bowl with a wooden spoon until well blended.

Pour approximately 16 mini-cakes onto the hot griddle, and cook on the first side for 3 to 4 minutes until almost done, and then flip and cook for just another minute or so to finish.  You may need to do this in 2 to 3 batches (as we use a very large electric griddle).

Combine the cinnamon and sugar substitute and sprinkle over the hot cakes before serving.  If desired, top with a pat of melted butter or fat-free margarine and garnish with fresh berries.

Nutrition Facts
160 calories
11 g fat
7 g protein
4 g fiber
4 g net carbs

Low Carb Creamy Turkey Taco Soup

Found this awesome recipe from another low carb blogger. I thought I would share with you all. Enjoy!!! Creamy Turkey Taco Soup This soup is creamy and delicious. I forgot to get a picture of it still in the crock pot after cooking it for 7 hours.  In the above pictures you can see the chunks of cream cheese.  But all the ingredients will come together during the slow cooking process and the end result is a perfectly creamy consistency. This is a great make ahead because it is even better when reheated the next day.  You can substantially lower the carb count in this recipe by simply omitting the black beans.  Enjoy! INGREDIENTS 20 oz. Lean Ground Turkey 28 oz. Beef Broth 1 cup - Heavy Cream 8 oz. Cream Cheese - Softened 3/4 cup Sweet Onion - Diced 3 Cloves Garlic - Minced 1 - 15 oz. can Black Beans - Drained 1 - 14.5 oz. can Mexican Seasoned Stewed Tomatoes 1 - 10 oz. can Rotel 2 Tbs. Cumin 1 tsp. Chili Powder 1 1/2 tsp. Sea Salt (2 Tbs. Peace and Love) DIRECTIONS Heat crock pot on low setting.  Add black beans, stewed tomatoes (undrained), Rotel (undrained), beef broth, and garlic - Cover In large saute pan over medium-high heat, combine ground turkey, onion, cumin, chili powder, and sea salt.  Saute until turkey is cooked through - About 15 minutes.  Reduce heat to low, add cream cheese to pan and mix until completely combined with turkey mixture. Add turkey mixture, and heavy cream to crock pot.  Stir until all ingredients are well incorporated.  Cover and cook on low for 6-8 hours.