Since I'm now post-op from WLS, I'll be doing a breakdown of most of my recipes (giving a calorie, protein, carb count) for the batch as well as per serving. It's tedious, but once I've done that to a recipe, I don't have to "do teh maths" again.
19.25 oz Chicken livers, washed, drained, dried (635.25 calories/92.4 gm protein) *Note: That's just what this container I bought yesterday happened to weigh*
1 Shallot, minced (20 calories/4.8 gm carbs)
1 oz Mushroom stems, minced (7 calories/.7 gm carbs)
3 Cloves garlic, minced (13 calories/ 3 gm carbs/0.6 gm protein)
1/2 Cup Cabernet (50 calories/2.2 gm carbs)
1/2 Cup chicken stock (10 calories/1.5 gm protein)
1 Tbsp. Olive oil (120 calories/0 carbs)
1 tsp. Dijon mustard (5 calories)
Salt/pepper to taste
Favorite dried herbs to taste (I used rosemary and thyme)
8 1 oz mushroom caps (56 calories/5.6 gm carbs)
4 gm breadcrumbs to dust tops
Saute shallots, garlic and minced mushroom stems in olive oil until fragrant.
Add chicken livers and sear all sides until they start to brown.
Add Cabernet and chicken stock and dijon, keep stirring. Allow to boil a bit.
Add dried herbs you prefer. Keep cooking, bubbling until livers are cooked and about
1 tablespoon of gravy/juice remain.
Pulse in food processor until pate forms.
Stuff mushroom caps and dust with a pinch of bread crumbs;
Or make 1 oz balls and dust with a pinch of bread crumbs.
Spritz w/Pam and put under broiler until crumbs toast (and mushrooms cook).
Batch Total calories: 860.25
Batch Total gm protein: 94.5
Batch Total carbs: 10.7
Makes approx 14-15 1 oz servings
Calories per serving: 57.35
Protein per 1 oz serving: 6.3
Carbs per serving: 0.713
Stuffed mushroom caps skew calorie/carb count slightly by 7 cals/.7 gm carb per.
Serving suggestion: sugar free gerkins, sliced egg (for more protein), multi grain crackers.