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Once I got on to using crepes (and/or tortillas, depending on your preference) for so many things (advice from DJ Foodie of Low Carbing Among Friends), I went crazy! There are literally dozens of things to do with crepes (savory or sweet) and/or tortillas—low carb or other!
When I first began low carb baking seriously over one year ago, I had way more failures than I did successes. No one flour seemed to make anything edible—especially for my sons and husband. Almond flour was too heavy. I didn’t understand how much liquid/how many eggs to use with coconut flour—plus the texture was just off when I followed recipes using solely coconut flour. Don’t even get me started on the recipes I tried using straight flax or oat fiber.
Low Carb Cole Slaw—just in time for grilling season. We had this last night with grilled pork chops and strawberries and dip. My hubby loved it!
Cabbage is one of those foods that I never dreamed I would be buying almost weekly! I use it chopped and sprinkled in layers that would potentially have had pasta. I use it for Egg Roll Skillet (recipe coming soon), also known as egg roll in a bowl in many circles, and I use it without the meat at all in stir fried cabbage (sort of Egg Roll Skillet with no sausage). Gone are the days of smelly boiled cabbage that nobody would eat. Cabbage is now cool!
I have been trying to develop a seasoning mix that can be used in meats, fish, vegetables, and salad. I think I am finally there!
If you are low carbing, you will want to be careful of seasoning mixes and packets. Many have thickening agents (i.e. arrowroot or cornstarch); others have anti-clumping properties, which can add carbohydrates to the total. Of course, many of us home cooks have been doing many homemade things for years and years—including sauces, seasoning mixes, and more—in an effort to either save money or be able to put into our foods exactly what we want (and know what that is!).
For people who are trying to cut their carbohydrate intake, switch to a low-carb lifestyle, or follow the Trim Healthy Mama (THM) diet (or other lower carb/no sugar diets), cutting out sugar and either completely cutting most grains or greatly reducing them (and eating healthful ones such as brown rice, quinoa, oatmeal, and oat flour) are mandatory first steps.
This is the first follow-up recipe to my post about cooking chicken to use in shredded chicken recipes. In that post, I shared that I have been compiling recipes for my two sets of newlyweds. I thought you might like to see their sweet faces (as I ALWAYS love to see their sweet faces!), so check out the pictures at the end of this post.
When the married or college kids come home for a weekend or holiday break, I always like to make things that they like, or things that are special to them. I have been scouring the internet for a couple of years to find a recipe that is similar to the Arroz Con Pollo that our newly-wed son always orders at our family’s favorite Mexican restaurant. I was unable to find anything like it. (The ones I found were large chunks of meat more in a red sauce as opposed to a shredded chicken dish in a white sauce.)
So….I combined a couple of other recipes that looked similar and came up with one that worked—and that all of the kids really liked. (And my Arroz Con Pollo son thought was a good knock off!)
I have been working on recipes for my newlyweds–Jonathan and Maelynn (son and daughter-in-law married in August 2014) and Will and Kara (daughter and son-in-law married in January 2015). I like to categorize my recipes just like I have done with all of my mega-cooking/freezer cooking recipes for the past twenty-five years…according to type of meat/main ingredients. For freezer cooking, this is ideal because I can cook up twenty, thirty, or forty pounds of that type of meat and put a lot of entrees together quickly.
My pasta, lasagna, wrap problems have been solved! DJ Foodie from Low Carb and Loving It recommended using crepes for lasagna and wrap substitutes, and I took his advice–now I always have a container full of savory and a container full of sweet crepes in my freezer, ready to make wraps, lasagna, noodle soup, noodles with sauce (red or white), tuna noodle casserole….you name it, I can make it–VERY LOW CARB!