How to Make Your Own Turkey Breakfast Sausage (Low Carb, Low Calorie, All Natural)

This is a great make ahead recipe that is seasoned the same in taste as regular breakfast sausage, but it is made with ground turkey.

These turkey sausage patties keep well for several days in the fridge and makes for a quick “grab and go” breakfast.  It also freezes great!

This recipe is very well liked in our house by the adults and kids! It is great alone, with eggs, or on low carb bread with cream cheese (my personal favorite)!

This recipe makes about 10 turkey sausage patties and has no measurable carbs in it.

This recipe can be doubled to make a large freezer batch. 

Ingredients:
1 lb ground turkey (ground turkey, NOT ground turkey breast – that is too lean)
1/2 teaspoon sage
1/2 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/2 teaspoon ground fennel seed
1/2 teaspoon garlic powder
Cayenne or Red Pepper Flakes (optional)

Directions:
Mix ingredients and then form sausage shaped patties.  Pan fry in non-stick cooking spray or a bit of olive oil until cooked though. 

*I like to put a lid on over the sausage the first 5 minutes or so before flipping the sausage – then I leave the lid off and turn up the heat to high to brown both sides.  Sometimes if I get a batch of watery ground turkey (it just happens sometimes) I’ll drain the water after it is cooked through so it will brown on high.

Here is how you can make a weeks worth of breakfast in a very short amount of time! 

Electric griddle: this is the one I own shown below:
Presto 07030 Cool Touch 20-Inch Electric Griddle, Black (amazon.com)

I like it because the plug comes off and the whole griddle can be washed with soap and water.

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Copyright 2013 lowcarbcrock.com Do not copy. This is an original recipe. You may repost this recipe only by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

5 Minute Low Carb "Leftover" Chili (Crock Pot, Stove or Microwave)

 
 
 

Make yesterday’s leftovers into something new and delicious!

I often have leftover chicken or beef from other meals I have made.  Instead of eating the same thing again, it is fun to recreate it into a easy yummy chili. 

Ingredients:
2-3 cups cups of cooked meat such as chicken breast or stew meat
(1) 16 ounce jar of Salsa (I used Chi-Chi’s Thick & Chunky Salsa)*

1 teaspoon cumin
teaspoon salt
tablespoon chili powder 
1/2 teaspoon black pepper
1 cup of water

Hot Sauce & Jalapenos (optional)


Directions:
Mix all ingredients and heat until warmed through.  Top with shredded cheese, black olives and a dollop of sour cream if desired.

*Chi-Chi’s Thick & Chunky Salsa has approximately 30 grams of net carbs in an entire 16 ounce jar. This recipes makes about (5) 1 cup servings equaling approximately 6 net grams of carbs per cup.

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Copyright 2013 lowcarbcrock.com  Do not copy.  This is an original recipe.  You may reference this recipe and its directions on your website only by a direct link back to the recipe on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

Low Carb Emergency Peanut Butter Cookies (4 EASY ingredients)

You know when you having those days that sticking to your low carb eating is very hard?  These have gotten me through!  There are different variations of this that people make, but I have found this one works the best for me. Each cookie is about 3 grams of net carbs each.

Makes approximately 15 cookies

1 cup all natural no sugar added peanut butter (adds approx 30g net carbs)
3/4 cup Splenda  (adds approx 18g net carbs)
1 egg
1 teaspoon vanilla

Mix ingredients in a small bowl and drop by rounded teaspoons onto cookie sheet.  Bake at 350 degrees for 12 minutes or until set.

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Copyright 2013 lowcarbcrock.com You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

photo credit: Maggie Hoffman via photopin cc