This couldn’t be simpler. Slice radishes into coins, top with a bit of blue cheese and place in 350° oven for 5 minutes, until the cheese melts just a bit. Delish!
I was desperate for a crispy snack and the only thing I could find that had any potential were some oyster mushrooms I’d planned on using for a mushroom pate. Late night snack attack won and we were off to the drawing board.
I separated the frills from the stems and tossed everything with extra-virgin olive oil, garlic salt and black pepper, poured it out on a parchment lined baking sheet and baked it at 400 degrees F for about 30 minutes. I was amazed at how crispy and delish they were!
I was craving a slice of apple pie but didn’t want to go through the whole mixing up a pie crust baking for an hour thing so instead I stirred up a pan of low-carb, sugar-free apple pie filling in just a few minutes. No measuring required!
My favorite bowl meals consist of a grain with a protein or protein stand-in, garnished with three to six toppings. Sometimes I drizzle a sauce over the top, sometimes I don’t.
For this enchilada bowl I was experimenting with pre-cooked jack fruit in a pouch but you can make these enchilada bowls using chicken, turkey, or beef if that’s what you have on hand. Another item I was trying out was enchilada sauce in a pouch, however you can use canned enchilada sauce or make your own. I was also playing around with a mini slow-cooker I recently purchased, but you can simmer your jackfruit/chicken/turkey/beef and enchilada sauce in a saucepan. So let’s get started.Continue reading
Okay, I kinda fooled ya’ with the title of this recipe, because, Pork Rind Chicken doesn’t sound very appetizing, so Baked Bacon Chicken it is.
After all the time in the kitchen surrounding Thanksgiving and with Christmas coming up fast I wanted to share with you all this super-easy low-carb diet recipe from my book “14 Days ~ 14 Pounds“.
Be sure to subscribe to The UnDiet email list to get the word when one of my books is free on Amazon. Three to four times a year I pick one of my books and offer it free for a limited period of time.
For those of you who downloaded this recipe before June 30, 1999 take a look at this simplified version. It came about in the usual way – guests for dinner and no time to go shopping. Since I didn’t have any tofu or onions I made mashed “potatoes” without them and not only were they easier they tasted even better! I even received an e-mail the next day from one of my dinner guests who still couldn’t believe he hadn’t eaten “real” mashed potatoes. Yes, I couldn’t resist. I told.
Have you been drooling for a gluten-free pie crust that’s quick to make, doesn’t call for a mix of eighteen different flours and turns out perfect every time? Well, drool no more, it’s here. Actually you’ll probably start drooling all over again when you begin dreaming about the apple pies, pumpkin pies, quiches, and chicken-pot pies you’ll be making.
These aren’t recipes so much as ideas for assembling new dishes from traditional Thanksgiving leftovers. If you don’t have the items in the recipes you can easily substitute another item. Use your imagination and you should be able to turn these twenty ideas into forty or fifty recipes.
This is one of the recipes in a yet-to-be-published book tentatively titled “3-Ingredient Low Carb Breakfasts”.
The photo you see below is an experiment with different variations. All of which were delish, but had more than three ingredients.