Lunch Recipes

cook time: 45 minutes

prep time: 30 minutes

servings: 4 to 6

Ingredients

• 3 tsp of cooking oil
• 8-10 eggs, beaten lightly
• 2 tablespoons of chopped onion
• 7oz of pork rinds
• 2 chorizos (Mexican style sausage)
• 4 teaspoons of chopped cilantro leaves
• 2 cups of hot water
• Salt to taste
• Pickled jalapenos or hot sauce to garnish eggs
• Flour tortillas, warm (10-15 small)

Directions

Sautee onions in oil until transparent. Discard casing from chorizo. Add chorizo to onion and break it up with fork as it cooks. Soak pork rinds and cilantro in hot water until pork rinds are soft and tender. This will only take a minute or two. Drain the pork rinds and add them to the onion and chorizo mixture. Beat the eggs lightly, and add them in, scrambling them.

To serve, place a heaping tablespoon or more in the center of each hot flour tortilla. Add jalapenos or hot sauce to taste. Roll up tortilla like a taco and enjoy.

Comments from Our Recipe Testers

Could substitute other meat to make it less spicy.

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Ingredients

• 1 bag of pork rinds, crumbled in pieces
• ½ head of lettuce, chopped
• ¼ of a tomato, diced
• ¼ cup of sliced black olives
• 4 oz. of cheddar cheese
• ¼ lb. of cooked taco meat
• Taco sauce or Salsa.

Directions

Mix together and serve for a delicious low carb salad.

Comments from our Recipe Testers

Great for a quick meal!

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cook time: 15 minutes

prep time: 1.25 hours

servings: 12 to 16

Ingredients

• ½ lb. cream cheese, at room temperature
• 1 avocado
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon finely chopped white onion
• 1 serrano chile, finely chopped
• ¼ teaspoon fresh lime juice
• sea salt to taste
• 2 cups (2oz.) crushed chicharrones (cracklins)
• Crackers of your choice

Directions

Place the cream cheese between 2 sheets of parchment paper. Using a rolling pin, roll to form a rectangle about 6 inches by 8 inches and ½ inch thick. Remove the top sheet.

Cut the avocado in half, remove the pit, and scoop the flexh into a bowl. Mash until it is rather smooth, leaving some small chunks to add texture. Stir in cilantro, onion, chile, lime juice, and salt. Spread the avocado mixture evenly over the cream cheese. Using the bottom sheet of paper, roll up the cream cheese to form a log.

Coat the roll completely with the crushed chicharrones. Cover lightly with plastic wrap and chill in the refrigerator for 15 minutes before serving with crackers.

The roll can be made in advance and refrigerated for 6–8 hours, then set out at room temperature for 30 minutes before serving.

Comments from Our Recipe Testers

Easy to mix; challenging to roll together.

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cook time: 30 minutes

prep time: 25 minutes

servings: 8 to 10

Ingredients

• ¼ cup all-purpose flour
• 1½ cup yellow or white cornmeal
• ½ tsp. baking soda
• ¼ tsp. salt
• 1 cup sour milk or buttermilk
• 1 cup cracklins (crumbled)
• 1 beaten egg, room temperature

Directions

Preheat the oven to 400 degrees.

In a bowl combine flour, cornmeal, baking soda, salt, sour milk or buttermilk. Stir in the cracklins and the egg. Blend thoroughly.

Pour batter into a medium–size baking pan (8½ by 4½ inches), greased if not using a nonstick pan. With a rubber spatula, smooth the surface.

Bake 30 minutes, until it is well–browned. (Reduce oven by 25 degrees if using a glass pan.)

Preparation time: 25 minutes

Cooking time: 30 minutes

Yield: 8 to 10 servings

NOTE: Cracklin’ Cornbread is best eaten warm. It can be frozen successfully but should be reheated in a 300° oven for 15 minutes before serving.

Comments from Our Recipe Testers

Serve with butter or jam. Closer to traditional southern cornbread.

Adapted from “The Complete Book of Breads”, Bernard Clayton, Jr., Simon & Schuster, 1973
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Ingredients

• 5 ripe plum tomatoes, chopped
• 3 green onions, chopped
• ½ small red onion, chopped
• ¼ cup snipped fresh cilantro
• 1 clove garlic, minced
• 1 small jalapeno pepper, seeded and finely chopped
• 1/8 tsp. black pepper
• 1 bag of pork rinds

Directions

Combine all ingredients and chill at least 1 hour before serving. Can be stored refrigerated for up to two days. Serve with plain pork rinds.

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Crust Ingredients

• 8 ounces cream cheese, softened
• 3 eggs
• 1 cup pork rinds, finely crushed, 2 1/2-3 ounces
• 1/4 cup parmesan cheese
• 8 ounces mozzarella cheese, shredded
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder

Pizza Toppings

• 1/4 cup pizza sauce
• 8 ounces mozzarella cheese, shredded
• 4 ounce can mushrooms
• 2 ounces pepperoni slices
• 1/4 pound Italian sausage, browned and crumbled
• 1/4 cup green pepper, diced

Directions

Cut a circle of parchment paper* to fit a 14-inch round pizza pan and slightly going up the sides of the pan. Spray the pizza pan with cooking spray to help the parchment stay put. Place the parchment paper in the pan.

Whisk the cream cheese and eggs until smooth. Add the remaining ingredients except the mozzarella until well combined. Stir in the mozzarella. Drop the dough by large spoonfuls all over parchment-lined pan. Cover with two sheets of plastic wrap that have been crossed so that the entire surface is covered. With a rolling pin, roll the dough to the edges of the pan making it an even thickness. Remove the plastic wrap. With a rubber spatula, push the dough up and away from the edges of the pan by 1/4-1/2″. If the dough goes all the way to the edges, it can bubble over in the oven or go under the parchment paper. Bake at 425º 20 minutes. Let stand 10 minutes or chill several hours. Add the toppings and bake at 375º about 15-20 minutes longer or until the toppings are bubbly and slightly browned.

Makes 8-12 servings

Can be frozen

*I recommend lining your pizza pan with parchment paper because when I only greased my pan I had a heck of a time getting the crust off of it later. Luckily, I pried it off the pan before adding the toppings. It would have been very difficult to get it off with all those hot toppings on it. Parchment paper works great and I had no trouble at all getting the pizza out off the pan when I used it. The crust came out nice and sturdy and I could pick up the pizza with my hands.

This is great pizza!

www.genaw.com/lowcarb
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Ingredients

• 1 bag pork rinds, crushed
• ½ cup shredded mozzarella cheese
• ¼ cup grated parmesan cheese
• 3 eggs, beaten

Directions

Mix all the ingredients well, press into a nonstick sprayed pie pan, going up the sides. Bake at 350 F for about 8 minutes.

Add your toppings, then re-bake until cheese and toppings are hot. This recipe can easily be doubled to fit a pizza pan.

Comments from Our Recipe Testers

Easy to prepare, can be doubled for larger pan.

cook time: 25 minutes

prep time: 25 minutes

servings: about 2

That’s My Home 2000—2006
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