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Old 10-07-2008, 05:35 PM   #511
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Today we had this... Mexican spaghetti squash bake.

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Old 10-07-2008, 05:41 PM   #512
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Looks great! You'll have to post it tomorrow on the Examiner. I love Mexican flavors!
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Old 10-07-2008, 08:46 PM   #513
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Where can I get the pizza recipes?

fairly new to locating stuff here and my searches dont seem to work...I would love to find nancy's pizza recipes....

Thanks!
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Old 10-07-2008, 09:26 PM   #514
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Quote:
Originally Posted by txtravelgirl View Post
fairly new to locating stuff here and my searches dont seem to work...I would love to find nancy's pizza recipes....

Thanks!
Stacie
Here you go, it was a page back...

Heres the pizza - add whatever toppings you want



Thin and Crispy Pizza Crust

Heat oven to 450 degrees
In a bowl thoroughly combine
3 eggs
3 cups shredded mozzarella cheese
1 tsp garlic powder
1 tsp basil

press evenly into Pam sprayed pizza pan or cookie sheet
(this makes one 16 inch pizza crust)

Bake at 450 degrees until golden brown (about 10 to 15 minutes)

Add pizza sauce ( I buy the lowest carb kind), toppings, broil until done

--------------------------------------

Here's the quiche, you can tweak this too...
6 eggs
1 cup heavy cream
1 cup grated cheese (I used cheddar)
salt and pepper

Then I added some stuff
1/2 cup crumbled feta cheese
sauteed onion, with musrooms,
a handful of frozen spinach
a handful of diced ham or crumbled bacon
about 1/2 tsp. garlic powder

Preheat oven to 350F and butter your baking dish. Beat eggs, cream salt, pepper, garlic powder together in a large bowl. Add cheeses. In a large skillet, saute veggies and ham until the veggies are thawed and everything is warmed through. Add to egg mixture. Pour in prepared baking dish and bake for 40 min. or until set and nicely browned.

Usually a recipe follows the picture, scroll back a few pages, I made a delish chicken and spinache dish last night. This entire thread if full of recipes and neat ideas.
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Old 10-08-2008, 12:10 PM   #515
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ok, just tried the pizza crust for lunch and OMG!!!! this could be my salvation! VERY VERY good!!!! thank you!!!!!
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Old 10-08-2008, 12:30 PM   #516
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Did anyone ever try to make the Queso Fresco that was mentioned toward the beginning of this thread???
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Old 10-08-2008, 01:01 PM   #517
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I do not but would love to try if someone post.
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Old 10-08-2008, 02:57 PM   #518
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Quote:
Originally Posted by Greer'sGal View Post
Did anyone ever try to make the Queso Fresco that was mentioned toward the beginning of this thread???
I personally want to, but I have not found the cheese at my grocery store. Due to cost, I don't go to the others.

Maybe one day.
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Old 10-08-2008, 03:13 PM   #519
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Walmart around here carries it but it VERY expensive..(In the cheese in the Mexican section)I got some in my fridge I am not using so I just might make it next week...

HUGS
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Old 10-08-2008, 03:38 PM   #520
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Chicken Shrimp, and parmesan cheese

I just had the BEST skillet dinner.
8 oz. of chicken pan fried in butter and some seasoning, added
8 large shrimp cocktail and covered it with
1/2 c parmesan cheese, when it was close to melted added
2T crumbled bacon on top

MAN!! Maybe I was just super hungry but it sure hit the spot!!!
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Old 10-08-2008, 03:49 PM   #521
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Quote:
Originally Posted by jennbaker View Post
I personally want to, but I have not found the cheese at my grocery store. Due to cost, I don't go to the others.

Maybe one day.
Wow. Really? It's all over the place here. Have you checked with the store manager? Other names you can look for are Queso Blanco, or Queso DeFrier.

Quote:
Originally Posted by mac24312 View Post
Walmart around here carries it but it VERY expensive..(In the cheese in the Mexican section)I got some in my fridge I am not using so I just might make it next week...

HUGS
How expensive is very expensive? I don't find it any higher priced than the other cheeses.
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Old 10-08-2008, 03:57 PM   #522
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Mine is 3.70 for 10 oz...so i guess that is not bad...Just seems like it these days..
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Old 10-08-2008, 07:18 PM   #523
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Originally Posted by Wendalina View Post
ok, just tried the pizza crust for lunch and OMG!!!! this could be my salvation! VERY VERY good!!!! thank you!!!!!
Yeah! Easy too huh?

Quote:
Originally Posted by Greer'sGal View Post
Did anyone ever try to make the Queso Fresco that was mentioned toward the beginning of this thread???
Do you mean the fried cheese? Queso Blanca? If thats what you mean, yes. I bought Queso Blanco in Walmart at the mexican cheeses. The first time I tried to make cheese sticks but the cheese didnt melt well before my breading (parmesan cheese and egg) got brown. The second time I sliced it up and fried it. I like mozzerella cheese sticks better, or zucchini sticks, I posted a page or two back with pictures...with ranch dressing, yum!
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Old 10-08-2008, 07:21 PM   #524
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Quote:
Originally Posted by wishbone View Post
I just had the BEST skillet dinner.
8 oz. of chicken pan fried in butter and some seasoning, added
8 large shrimp cocktail and covered it with
1/2 c parmesan cheese, when it was close to melted added
2T crumbled bacon on top

MAN!! Maybe I was just super hungry but it sure hit the spot!!!
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Well it sounds like a simple and inexpensive dinner thats for sure. Not too many ingredients saves costs. Great idea, sounds yummy! Thanks for posting!!
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Old 10-08-2008, 11:02 PM   #525
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Quote:
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ok, just tried the pizza crust for lunch and OMG!!!! this could be my salvation! VERY VERY good!!!! thank you!!!!!

Thrills me that you love it!!!! Let me know if you need any tips!


Eggs plus Cheese equals PIZZA!!!! WHO KNEW!? Search recipes or pizza on my blog for variations!

Last edited by NancyElle; 10-08-2008 at 11:04 PM..
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Old 10-09-2008, 05:24 AM   #526
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I think the queso fresco isnt too badly priced at walmart...$4 for a block that makes about 12- quarter inch thick slices. I just made some yesterday and i will say it is absolutely imperative to use a nonstick surface for cooking. I almost always use stainless or cast iron--i am anti nonstick. I have tried it in both of those--extremely coconut oiled up and preheated and everything and it was a messy failure. The nonstick griddle works perfectly though.
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Old 10-09-2008, 06:19 AM   #527
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Actually, I was asking if anyone made the Queso homemade with milk like one poster said they were going to try..... I had gotten some a long time ago at BJ's Wholesale (like Costco) and fried it up - it's DELISH! I just thought it might be fun to try to make it, but I wanted to see if it was as easy as it sounded.... (I'm a chicken)..
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Old 10-09-2008, 06:42 AM   #528
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Quote:
Originally Posted by wishbone View Post
I just had the BEST skillet dinner.
8 oz. of chicken pan fried in butter and some seasoning, added
8 large shrimp cocktail and covered it with
1/2 c parmesan cheese, when it was close to melted added
2T crumbled bacon on top

MAN!! Maybe I was just super hungry but it sure hit the spot!!!
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I am drooling right now! Yum! Yum!
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Old 10-09-2008, 06:45 AM   #529
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NancyElle I've tried your recipe for the pizza crust and I love it. It's so easy to prepare and the best part is that my DH loves it.
Thanks

Last edited by Indigo-65; 10-09-2008 at 06:46 AM.. Reason: spelling
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Old 10-09-2008, 07:17 AM   #530
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Quote:
Originally Posted by Greer'sGal View Post
Actually, I was asking if anyone made the Queso homemade with milk like one poster said they were going to try..... I had gotten some a long time ago at BJ's Wholesale (like Costco) and fried it up - it's DELISH! I just thought it might be fun to try to make it, but I wanted to see if it was as easy as it sounded.... (I'm a chicken)..
oh, well I know this from years back from Home Economics class, making your own cheese is not that easy and if you ruin it you throw your money away. I think it's cheaper to just buy a block.
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Old 10-09-2008, 11:37 AM   #531
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Did anyone ever try to make the Queso Fresco that was mentioned toward the beginning of this thread???
I've done the homemand cheese route and it is easy.

all you need to do is heat a cup of milk to 185 degrees F then add
1/3 tablespoon of cider vinegar, any kind some folk like to use white vinegar cause they like the taste better but you could use any type vinegar you want just remeber the taste will change as the vinegar changes.
stir it in and turenoff the heat and let it sit about 10-15 min.
at this point you should see solid curds and greenish whey liquid.

that liquid is not the same as whey protein powder so don't think you can use it on induction in some recipe it is full of milk carbs too.

strain the stuff through a cheese cloth and but a heavey object on top to press out the remaining liquids.

when no more drips you got queso fresco cheese

you should refidgerate any left overs.

I will say I do not like queso fresco and prefer aged cheeses.


I make all recipes small first time just to see if I like it and how easy it is to do. you can go all the way up to a gallon and use slightly less then 1/3 cup of cidervinegar. use whole milk so you have the fat there.
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Old 10-09-2008, 12:10 PM   #532
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Thanks for resizing the recipe for me, 2big! I can try the 1 cp of milk instead of wasting a whole gallon if I hate it. YOU ROCK!

To clarify, the amount of vinegar is 1/3 TABLESPOON???? Isn't that equal to 1 teaspoon?
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Old 10-11-2008, 08:35 AM   #533
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This is my Super Awesome Salad before I put the chicken and salad dressing in it. It WAS pretty... stupid flash washing the color out of everything... it's a great camera for outdoor pictures but indoors... ugh! The salad dressing is a super yummy creamy cilantro dressing that I found... mmmm... but tastes better cold than hot.



This is my Homemade Guacamole... sooo good. And I am eating it with celery sticks unless I go into town to buy zuchinni to try to make the "Dorito's" that Cleo came up with... of course it would be quicker to fry up a cheese tostado... (I'll do ANYTHING to not leave the house today... sooo lazy... ) Watch serving size on this b/c only 1/2 an avocada a day is allowed on Induction and this batch was made with 3 whole ones.



And of course THIS is Mels Cheatos that I just made. Very good. Very addictive. I like some spice (I'm Texan and I my Tex Mex... what can I say???) so I sprayed the tops with pam and sprinkled some cajun spice on it... OMG! Soooo good. I wish I have some Dorito's cheese or cool ranch sprinkles to put on top... mmmmmmmmmmmm....



Hope you enjoy!
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Old 10-11-2008, 10:47 AM   #534
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Looks great, Jenn!

I love seeing what you guys are making!

I have a Jell-o Jigglers-style treat made with herbal fruit tea and knox instead of jell-o.

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Old 10-12-2008, 12:51 PM   #535
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ooooh Cleo thAT LOOKS GREAT!!!
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Old 10-12-2008, 03:15 PM   #536
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bump
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Old 10-12-2008, 03:32 PM   #537
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Looks great, Jenn!

I love seeing what you guys are making!

I have a Jell-o Jigglers-style treat made with herbal fruit tea and knox instead of jell-o.


COOL idea Cleo!!
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Old 10-15-2008, 05:40 PM   #538
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If you try this chicken you will love it! The gravy is wonderful and easy! I picked it up on a google search.

I made it with greens and Shirataki Tofu noddles. I'm not sure that they are allowed during induction. Atkins 72 allows soya flour, but not for phase one, thats all I found. Google them if interested, I bought mine at Whole Foods, $1.69 per pack...20 cals per serving, 3 carbs - 2 fiber = 1 carb per serving.




Back to this delicous chicken,
4 servings

Ingredients:

1 pound boneless chicken breasts cut into halves ( I had 5 thin breasts)
olive oil ( I used coconut oil)
1/2 stick butter
one large onion
l can chicken broth, 16oz
poultry seasoning
salt and pepper
one pint table or heavy cream ( I just poured some from a quart)


Rinse chicken and pat dry, sprinkle with poultry seasoning and salt on both sides
heat enough olive oil and butter to coat the bottom of a large skillet over medium heat add chicken to pan and cook just until browned,
add enough broth so that chicken pieces are almost covered
slice one large onion in rings- place over chicken. no need to stir intitially!
cover and cook over low heat for an hour, turning several times
remove chicken from broth turn up heat and cook broth until it begins to reduce and thicken lower heat to medium, add cream until gravy thickens and becomes nice and creamy

I did not remove my chicken from pan. I cooked it until the broth was almost gone, poured in the cream so that I had sauce up to the sides of chicken, continued cooking on medium heat until the sauce was thick.

If you don't make this chicken you're missing out.

Last edited by goodinlife; 10-15-2008 at 05:41 PM..
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Old 10-15-2008, 06:14 PM   #539
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That sounds awesome Goodinlife. I'm always looking for new chicken ideas. I have a
19yr old DS into protein. Seems all he eats is chicken!
This is like a cordon bleu without the wine! Yummm.
It's on my list do try soon! Thanks for posting!
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Old 10-16-2008, 12:25 AM   #540
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This morning I learned about the McFatty and I've been drooling over it ever since. Around 3:30 this afternoon I decided to make one, LC style!

The Grilled Cheese "bun" cooking... (it's on oopsies...)



The Grilled Cheese "bun" waiting for some meat... (I made an extra grilled cheese... it was delish!)



The Grilled Cheese "bun" and patty waiting on a friend to complete them...



May I introduce you to my friend, LC McFatty...



I'm sure he'd say "Nice to meet you too!" but I ate him. And lemme tell ya, he was as delcious as he looks.

NOM NOM NOM!
OMG that looks crazy delicious! I bet you'd be DONE eating for the day after one of those.
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