Low Carb Jabberwockey

The most delicious recipes in all of Wonderland

Jabberwock’s Low Sodium Chicken Sausage September 22, 2019

Filed under: Breakfast — Low Carb Jabberwockey @ 5:37 pm
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“You need to lower your sodium”.

YUP. That’s what Doctor Jon says…

Dammit. This sure puts a wrinkle in my quick and dirty breakfast routine. Generally I have an egg or two, and some chicken or turkey sausage along with a cup of Joe. Quick. Easy. Simple.

But Doctor Jon says to strive for 1500 mg of sodium per day, and definitely no more than 2300 – – – so about 500 mg per meal. He also made some other recommendations which I will get to in future posts.

My go-to brand for breakfast Sausage is Isernio’s Chicken Breakfast Sausage. Egads. 832 mg of sodium for 4 ounces is a deal breaker. Bear in mind that many foods inherently have a small amount of sodium to start with. An egg right out of the shell has about 70 mg, and four ounces of raw chicken usually has 70-100 mg.

My copycat attempt reduces the sodium by 511 mg, which puts this recipe on the list of keepers.

Here’s my workaround…

Jabberwock’s low sodium breakfast sausage

1 lb. ground chicken
2 tsp. poultry seasoning
1/2 tsp. pepper
1/4 tsp. nutmeg
1/8 tsp. allspice
1 tsp. brown sugar

Mix all ingredients, and create 8 equal sized patties (2 ounces each). Tip: if you spray a little cooking oil on your hands it makes this easier. Pan fry over medium until chicken is fully cooked.

Serving size is 2 patties.

 

Yellow Squash Lunch – 5 Minute Vegetarian Meal September 12, 2013

Filed under: Lunch,Side Dishes — Low Carb Jabberwockey @ 5:49 am
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Yellow Squash Lunch.

So much squash, tomatoes, onions, and basil coming out of the garden.  This is my attempt at making a small dent in our bounty !  To make this meal a little heartier, you could add some pre-cooked chicken or black beans.

Yellow Squash Lunch

1 medium yellow squash, diced
1 medium tomato, diced
1/2 small onion (mine was a Walla Walla Sweet)
2 large basil leaves, sliced thinly
1 Tbsp butter
Kosher salt and cracked black pepper to taste

Melt butter over medium-high heat.  Add onions and sautee until they are translucent and begin to caramelize.

Add squash, salt, and pepper to pan, and cook for 2-3 minutes. I like my squash “al-dente”, so it doesn’t take long. Add the tomatoes and basil at the very end.

Super-delish, Super Easy !

Yellow Squash Lunch

 

EASY Homemade Pesto September 8, 2013

Filed under: Appetizers,Condiments,Dinner — Low Carb Jabberwockey @ 6:11 pm
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EASY Homemade Pesto.

It’s that time of year again… We have an abundance of basil coming out of the garden, so it’s PESTO TIME!  I buy a large bag of Parmesan and Walnuts from Costco, and store in the freezer, so I always have some on hand.  The pesto can be stored in the freezer, and if you make enough, it can last nearly a year.

EASY Homemade Pesto

2 C. Basil, packed
1/2 C. Romano or Parmesan, grated
1/2 C. Olive Oil
1/3 C. Walnuts
3 Medium Garlic cloves
1 tsp. Kosher Salt

In a food processor, chop the garlic first, then add basil, cheese, walnuts and salt.  Pulse a few times just to mix, then gradually begin adding the olive oil.

Store in jars, plastic containers, ice cube trays (whatever!). Pour a small bit of olive oil on top which will keep that upper layer nice and green, and pop into the freezer.

If you don’t have walnuts, I have substituted pine nuts or pecans.  Also, I have stored in paper cups in the freezer, covered with plastic wrap and a rubber band, but they took a little freezer burn after a few months.

EASY Homemade Pesto

EASY Homemade Pesto

EASY Homemade Pesto

 

 
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