~Kathryn's Clam Chowder

Kathryn's Clam Chowder

By Kathryn

...In a large pot, fry up...

8 slices bacon cooked and crumbled

...remove bacon from pan for adding to soup later

...add to drippings

1 cup finely chopped sweet onion

2 cups finely chopped celery

...cook until clear and soft

add ...

1 quart chicken broth and liquid drained from the 51 oz. can of chopped sea clams

1 lb. finely diced Daikon Radish

... simmer for a few minutes until radish dices just start to get soft

...add all into a large crockpot (turned on HIGH) with ...

1 cup butter, softened room temperature

16 oz. cream cheese, softened room temperature

stir well to blend into the hot liquid...

add...

the drained clams from a 51 oz. can

1 quart of heavy cream

reserved crumbled bacon

1 cup finely diced green onions, green only

pepper and salt to taste, be careful with the salt since many of the ingredients are salty...

simmer until ready, about 2-3 hours on high, Note: I like my soups a bit soupy.... If you like it thicker, you might add a bit of Xanthum Gum to your sauce to thicken it.... My family loved it this way!... Me, too!.... Enjoy!!!

Make 10 servings

Each Serving=

_{Calories 511}

_{Net Carbs 10}

_{Fat 43}

_{Protein 21}

_{Fiber 2}

~Low Carb Lasagna

Low Carb Lasagna (12 large servings)

By Kathryn

4 medium zucchini, sliced very thin on mandolin

3/4 cup basil almond pesto, homemade (to marinade the zucchini slices)

....lightly spread a spoonful of pesto on each slice, turn over and spread more on the back side... grill the marinated zucchini slices until nice grill marks are on both sides, this dries out the zucchini a bit to help the lasagna not be too wet... I used my George Forman Grill...it took several times to fill it ....

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...in a bowl, mix together the cottage cheese, with the ingredients directly below ...

2 cups cottage cheese (4%)

2 eggs

1/4 cup dried chives

1 Tbsp. garlic powder

2 Tbsp. fresh minced garlic

1 Tbsp. onion powder

1 Tbsp. black pepper

1/4 cup diced small, sun-dried tomatoes

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4 # no-sugar jarred marinara sauce

7.6 oz. sliced black olives

1 # chopped fresh mushrooms

1 # sliced pepperoni

2 # cooked ground beef, seasoned well with salt, pepper, onion powder, and garlic powder...

2 # shredded mozzarella Cheese

1/2 cup shredded parmesan cheese

... take a giant roast pan (I used foil, so I could throw away the pan)... spray with non stick spray.... start with...

1/3 marinara sauce

1/2 zucchini slices...

1/2 the cottage cheese mixture,...

1/2 the pepperoni...

1/4 the grated  cheese...

all the mushrooms...

1/2 cooked ground beef...

1/3 marinara sauce....

1/2 zucchini slices...

1/2 cottage cheese mixture....

1/4 grated cheese...

1/2 pepperoni...

all the sliced olives...

1/4 grated cheese....

1/2 cooked ground beef

1/3 marinara....

1/4 grated cheese....

sprinkling the parmesan cheese on top....

Cover with a sheet of aluminum foil.... Bake in 350 oven until bubbling... about an hour+ Remove the foil and continue to bake until browned... When done, set for at least 20 minutes to set before serving.

Makes 12 servings....

Each Serving =

825 Calories

18 Total Carbs

15 Net Carbs

58 Fat

57 Protein

3 Fiber

~Pumpkin Custard

Pumpkin Custard

By Kathryn

(Baked as a custard, or enough to fill 2 pie shells)

1 (15oz) can pure pumpkin (1.5 cups)
3 c. Half-n-half or heavy cream
1.5 c. or equivalent sugar-free sweetener,( I use 1.5 tsp liquid Stevia)
5 eggs
1 Tbsp. pumpkin pie spice
1/2 tsp. sea salt

Place all ingredients into a blender, blend until well mixed....pour into a greased glass baking dish or into 2 unbaked pie shells or low carb shells..... Bake at 350 degrees until done.... How to tell when done.... Reach into oven, with oven mitt ...grasp pan and shake .... When the center does not jiggle it is done.... About 50 min.... Cool, refrigerate, cut into 16 equal portions.

Makes 16 servings:
Total per serving: (without pie shells)
calories=101
net carbs=5
fat=7

Total Recipe....(without pie shells)
Calories-1,613
Total Carbs-96
Fat- 110
Protein-61
Fiber-19

Per Serving: (without pie shells)
Calories-101
Total Carbs- 6
Fat-7
Protein- 4
Fiber-1

~ Sunshine Chia Waffles

Sunshine Chia Waffles (makes 1 hearty waffle)

By Kathryn

Dry mix.....

1 Tbsp. Almond flour

1 Tbsp. Coconut Flour

1 Tbsp. Ground flax

1 Tbsp. Chopped pecans

1 Tbsp. Dried shredded coconut, unsweetened

1/4 tsp. Xanthum Gum

1/4 tsp. Himalayan Pink Salt

1/4 tsp. cinnamon

1/2 tsp. baking powder

1/4 tsp yeast

Wet ingredients...

2 eggs

1 Tbsp. Cream cheese

2 Tbsp. Heavy cream

2 Tbsp. Water

1/2 tsp. maple extract

1 Tbsp. Coconut oil

6-8 drops liquid stevia

1 tsp. Chia Seeds, mix in to the final mix...stir often

Add all ingredients to the magic bullet.... Blend well... Scrape sides with butter knife or this rubber spatula...blend again.....

Pour onto HOT waffle iron...cool until dark brown to insure inside is done.... About 5 minutes.

Serve with a couple melted maple butter cream fat bombs or regular butter, and your desired sugar free syrup.... Enjoy!

Waffle alone= 5 net carbs, 58 fat, 21 protein, 11 fiber, 

Link to Maple Butter Cream Fat Bombs... (8 fat gr. per little scoop) http://kathrynslowcarbkitchen.blogspot.com/2014/03/maple-butter-creams-fat-bombs.html

Note..... I like to make up baggies of the dry mix....and store them to help in the measuring on future mornings....then, all I have to do is pour into the magic bullet and add the wet ingredients, mix, cook and breakfast is served!.... Or mix up a big batch, divide into portions and cook off and freeze, ready to warm up for a hearty breakfast!

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8X Recipe.... Makes 8 waffles

Dry mix.....

1/2 cup Almond flour

1/2 cup Coconut Flour

1/2 cup Ground flax

1/2 cup Chopped pecans

1/2 cup Dried shredded coconut, unsweetened

2 tsp. Xanthum Gum

2 tsp. Himalayan Pink Salt

2 tsp. cinnamon

4 tsp. baking powder

1 Tbsp. Yeast

Wet ingredients...

16 eggs

1/2 cup Cream cheese

1 cup Heavy cream

1 cup Water

4 tsp. maple extract

1/2 cup Coconut oil

1- 1 1/4 tsp. Liquid stevia

1/4 cup Chia Seeds, mix in to the final mix...stir often

Mix dry ingredients in a large mixing bowl.... Mix all the wet ingredients into a large blender or another large mixing bowl....mix well...then pour wet into the dry, blend well with a large whisk.... Add chia seeds and mix well...set for a minute and mix again...mix every minute or so until mixture thickens up from the chia seeds expanding.... Then divide into equal sizes bowls or containers....and cook each one....cool and freeze flat...then place in baggies, for future breakfasts!.... Enjoy!

Makes 8 waffles...

Each Waffle = 5 net carbs, 58 fat, 21 protein, 11 fiber, 

~ Garden Omelet

Garden Omelet

By Kathryn

In a small bowl, add...and mix together

2 eggs, slightly beaten
1/2 Tbsp. Full fat sour cream
1 sweet mini pepper, cut up
3 little cherry tomatoes, cut up
1 Tbsp. Cilantro, chopped small
1/2 oz. grated cheese, (1/2 in bowl) reserve 1/2 for top
Salt
Pepper

In a small skillet, on medium heat, add

1/2 tsp. Bacon grease

Then, add mixed up omelet ingredients, cover with lid....cook for a few minutes, then turn over with spatula... Cook more until inside is almost done...turn back over and add remaining grated cheese, top with lid until melted...slide onto small plate...enjoy!...makes 1 serving.

Variation: add bacon, sausage, avocado, ...

258 Cal... 3 Net carbs... 18 Fat... 16 Protein...

~ Kat's Cheesecake (no crust)

Kat's Cheesecake (no crust)

          By Kathryn

Preheat oven to 350 degrees.

In a large mixing bowl, add...

3 (8 oz) blocks of cream cheese, room temperature

Mix very well with an electric hand mixer, then add...

2 tsp. Vanilla extract

1-2 drops Almond extract

1 tsp. Liquid Stevia

1/2 cup finely powdered Erythritol

1/2 cup full fat sour cream

Mix very well..... Then, add one egg at a time...

4 farm fresh eggs

Mixing well after each one... Continue to mix for a couple more minutes.....

Lightly grease a 9 inch spring form pan.... Line with parchment..... Then Spray parchment lightly .... Pour mixture into the pan.... Place on a cookie sheet...then into the hot oven.  Bake for 45-50 or until slightly golden... Let cool 1 hour on a wire rack and then refrigerate for several hours....slice and enjoy!

Makes 12 servings...each serving is...

Cal 242... Carbs 2... Fiber 0... Protein 7... Fat 23

~ Hot Buttered Rum ~ Bullet Proof Style

 

Recipe from Kathryn

Hot Buttered Rum ~ Bullet Proof Style

Take 12 oz. boiling water

1-2 tea bags Vanilla Chai Tea (Bigalow)

Steep to desired strength.

Pour into Nutri Bullet cup...

Add...

2 Tbsp Butter

1 Tbsp MCT oil

Pinch of cinnamon

Pinch of fresh ground nutmeg

Liquid Stevia to taste...maybe a couple drops

1 shot of Spiced Rum

Blend very well, to make it nice and frothy...

Pour into a nice and hot mug, sprinkle on a bit of nutmeg to look pretty....Enjoy your evening!! ;)

1 serving... Calories 379... Carbs 0... Fat 37