Monthly Archives: March 2011

No-Bean Chili


Shown here with a couple hot dogs and melted cheese on top.

The Ingredients :

1 lb. Ground Beef 93/7% fat

1 lb. Ground Turkey

4 links Isernio’s Chicken Italian Sausage, squeezed from casings

2 Green Bell Peppers (15-16oz)

1/2 large Onion, diced (5 oz)

1 can Hunts Tomato Paste (6 oz)

1 can Hunts Tomato Puree (10.75 oz)

4 cloves Garlic, pressed through garlic press

2 large Red Tomatoes, chopped

3 c. Beef Broth

5 Tbsp. Chili Powder

2 tsp. Cumin, ground

2 tsp. Salt, coarse ground

1 can Pumpkin, not pie filling (15 oz)

What to Do:

Combine all 3 meats with beef broth and mix well in a large stockpot.

Heat pot over Med-High heat, add garlic and onion and stir well until browned.

Add tomatoes, green peppers, tomato paste, tomato puree and spices and bring to a simmer.

Cover, reduce heat to Med-Low, cook for 45 minutes, stirring occasionally.

Stir in Pumpkin, and cook for 15 more minutes stirring often.

Makes about 16 – 1 cup servings

Sodium: 568mg     Fat: 8.42g     Fiber: 3.6g     Net Carbs: 6.11g          VeggieNetCarbs: 5.18g     Protein: 17.32g     Calories: 183

Ratios:    Carbohydrate: 22%     Fat: 41%     Protein: 37%

Update 2-7-2016: I doubled the pumpkin in this recipe tonight and love the results!! Will do that from now on.

Clam Chowder



2 small Onions, diced (12 oz)

1 bunch Celery Hearts, chopped (7.7 oz.)

8 Green Onions/Scallions, chopped (1.7 oz)

3 – 6.5 oz cans Chopped Clams, drained, juice reserved

2 – 8 oz. Bottles Clam Juice

8 Tbsp. Unsalted Butter

3 small Turnips, peeled & cut into chunks (17.7 oz)

4 oz. Sharp Cheddar Cheese, shredded

1 c. Heavy Whipping Cream

1/2 tsp. White Pepper

1 tsp. Dill, dried

2 Tbsp. Parsley, dried

8 slices Bacon, cut into 1/2″ pieces

12 oz. bag Frozen Cauliflower, cooked and mashed

What to Do:

Fry bacon in large stockpot over Med-high heat until crisp, remove bacon and set aside.

Reduce heat to medium, add butter, melt and add onions and celery and saute for 5 minutes, add clam juice and bring to boil over med-high heat.

Add turnips and spices, return to boil and reduce to medium heat, cover and cook for 10 minutes.

Remove lid, add clams, green onions, bacon bits, cheese and cream, stir well until cheese is melted, stir in mashed cauliflower.

Makes 8 servings

Sodium: 592mg     Fat: 33.47g     Fiber: 3.3g     Net Carbs: 11.31g           VeggieNet Carbs: 7.43g     Protein: 12.8g     Calories: 410

Ratios:   Carbohydrate: 15%     Fat: 73%     Protein: 12%

I made this again tonight but added a block of cream cheese into the cauliflower mashed and I love the results. Updated 2-7-2016

Chocolate dipped Bacon

Fake Fudge Recipe from Sandra:

2 Tbsp Cream Cheese

1/2 Tbsp Heavy Cream

1 Packet Splenda

1/2 Tbsp Unsweetened Cocoa Powder

Mix all ingredients well and microwave for about a minute (I doubled recipe for the one minute microwave time)

Dip fried and cooled bacon in fudge and allow to set up on counter or in fridge and put the rest of fudge in fridge to harden for a nice sweet snack later.

It sounds weird, I know, but it is actually quite good!

Jalapeno Poppers


Simple simple recipe…

Cut top off jalapeno, slice in half and remove seeds and light colored membrane parts.

Fill each half with 1 Tbsp cream cheese and wrap each filled half with a piece of bacon.

Bake at 400 on a foil lined baking sheet for about 30-35 minutes until bacon is crisp.

It’s only 1.5 net carbs for 2 poppers! They are soooo good!

Notes: I tried these with maple flavored bacon and they were fantastic!!! Also, the bottoms of the poppers can get very greasy during baking and if that bothers you, you can place a drying rack in the pan and cook the poppers on that to eliminate the extra greasiness.

Spam & Zucchini

Ok all you food PURISTS out there, don’t hate on the Spam

The Ingredients:

4 medium Zucchini Squash (21.4 oz)

4 Slices Bacon, cut into 1/2″ pieces

1 tsp. Bacon Grease

1 can Spam Lite, cubed

What to Do:

Fry bacon in a large skillet until crisp, stirring often, remove bacon with slotted spoon and setting aside for later.

Fry cubed Spam until browned and crispy over medium-high heat in bacon grease stirring occasionally.

While Spam is frying, cut ends of zucchini, slice in half lengthwise, then slice in half lengthwise again, and cut into 1 inch chunks.

Add zucchini to pan with Spam, saute stirring occasionally so zucchini can get some color on it, for about 5 minutes, add reserved bacon to pan and combine well.

Makes 4 servings

Sodium: 1105mg     Fat: 25.15g     Fiber: 1.7g     Net Carbs: 5.05g          VeggieNetCarbs: 3.4g      Protein: 18.38g     Calories: 319

Ratios:  Carbohydrates: 8%      Fat: 71%      Protein: 21%

Gotta say, my daughter LOVES Spam, so I had to make something with veggies that she digs, and this worked, not to mention, I have a weakness for Spam myself. High in sodium, but so good.

Hot Wings

The Ingredients:

2 lbs. Frozen Chicken Party Wings (1st & 2nd sections)

4 Tbsp. Salted Butter

6 Tbsp. Frank’s Red Hot Buffalo Wing Sauce

What to Do:

Deep fry chicken wings in 2 batches at 360 degrees for 15-20 minutes each batch and set aside in a large mixing bowl.

Melt butter over med heat until smooth, add Frank’s sauce and stir well.

Pour sauce over wings and toss or stir well to coat wings evenly.

Excellent served with celery and Bleu Cheese Dressing on the side.

Makes 2-4 servings

Nutrition facts for 4 servings:

Sodium: 843mg     Fat: 27.17g      Fiber: 0g      Net Carbs: 0.01g             Protein: 18.08g      Calories: 319

Ratios: Carbohydrate: 0%      Fat: 77%      Protein: 23%

Green Beans with Bacon & Walnuts

The Ingredients:

8 oz. bag of French Green/String Beans, fresh (there was 8.9 oz in my bag)

4 sliced Bacon, cut into 1/2″ pieces

1 oz. chopped Walnuts

What to Do:

Bring 1 c. water to boil in a med pot add pinch of salt.

Cut beans into thirds and add to boiling water, cover and cook 6 minutes, drain well.

Fry bacon until crisp over med to med-high heat, stir in drained beans and walnuts and toss well to coat.

Makes 3 servings

Sodium: 297mg     Fat: 22.01g     Fiber: 3.5g     Net Carbs: 4.02g          VeggieNetCarbs: 3.13g     Protein: 7.03g     Calories: 248

Ratios:  Carbohydrate: 12%     Fat: 80%     Protein: 8%

Curried Yellow Squash with Bacon

The Ingredients:

3 med. Yellow Squash (18.8 oz) halved and slice into 1/2″ pieces

4 slices Bacon, cut into 1/2″ pieces

1 tsp. Bacon Grease

1/2 tsp. Mild Curry Powder

What to Do:

Fry bacon until crisp, add extra bacon grease to pan

Add sliced squash to pan stir well, cover and cook on Medium heat for 3-4 minutes stirring often, add curry powder and mix very well to evenly distribute.

Makes 3 servings

Sodium: 297mg     Fat: 17.65g     Fiber: 3.5g     Net Carbs: 4.10g           VeggieNetCarbs: 3.81g     Protein: 5.77g      Calories: 208

Ratios:  Carbohydrate: 15%     Fat: 76%     Protein: 9%

Meatloaf Florentine

The Ingredients:

2 – 10 oz. boxes of Frozen Spinach, whole leaf

1.25 lbs.  Ground Turkey 93/7 fat

1 lb. Ground Beef 85/15 fat

3 large Eggs

12 oz. bag Frozen Onions, chopped

4 cloves Garlic, pressed through garlic press

1/2 c. Golden Flaxmeal

2 tsp. Salt

1 tsp. Black Pepper

1 tsp. Chili Powder

2 tsp. Bacon Grease

3 oz. Cheddar Cheese, shredded

3 oz. Mozzarella, shredded

What to Do:

Put frozen spinach in a dry pan, cover, cook on medium heat until thawed, stirring occasionally to break it up.

Add onions and garlic to spinach, turn up heat to med-high, add bacon grease, stir well and cook uncovered for 5 minutes, stirring frequently. Remove from heat and allow to cool down.

In a large bowl, combine all other ingredients and mix well, then stir in spinach mixture when cooled slightly and mix very well.

Scoop mixture into large loaf pan (mine was very full!) or divide into 2 loaf pans and bake at 350 degrees for 1 1/2 hours for one large loaf pan.

Makes 14 servings (cut into 7 large slices then again down the middle)

Sodium: 644mg     Fat: 20.32g     Fiber: 4.2g      Net Carbs: 3.31g           VeggieNetCarbs: 2.0g     Protein: 20.17g     Calories: 322

Ratios: Carbohydrate: 9%     Fat: 57%     Protein: 34%

This is especially good when you take one serving, slice it in half and pan fry till crisp on each side. Doesn’t dry out at all, so moist!

Bacon Green Beans Almondine

The Ingredients:

4 Slices Bacon, cut into 1/2″ pieces

2 – 14 1/2 oz cans of French Cut Green Beans, drained well

2 oz. Natural Sliced Almonds

1 tsp. Bacon Grease

2 Wedges of Laughing Cow Cheese

What to Do:

Fry bacon in large pan until crisp, add extra bacon grease to pan, stir in green beans and warm through.

Add the Laughing Cow Cheese and stir until melted and creamy

Stir in Almonds.

Makes 4 servings

Sodium: 351mg     Fat: 22.17g     Fiber: 5.0g     Net Carbs: 5.33       VeggieNetCarbs: 3.59g     Protein: 8.81g     Calories: 267

Ratios: Carbohydrate: 15%     Fat: 75%     Protein: 10%