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Old 08-22-2009, 08:36 AM   #1441
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Bacon wrapped stuffed chicken breast

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Old 08-22-2009, 08:37 AM   #1442
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Creme cheese stuffed jalapenos.

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Old 08-22-2009, 09:18 AM   #1443
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Leila, you're a rockstar!!! I would lick the monitor... way to go girl!!!
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Old 08-22-2009, 10:16 AM   #1444
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Wow Leila! Your foods look wonderful. i want to do atkins the healthy way and I'll have to try some of your ideas.
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Old 08-22-2009, 10:21 AM   #1445
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Hi Peasblossom, Your brunch looked wonderful. I have never made hollandaise before - I guess i can now, especially over asparagus.
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Old 08-22-2009, 10:32 AM   #1446
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Leila..... yum, they all look great, but I am really in the mood for the Tilapia
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Old 08-22-2009, 11:11 AM   #1447
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Leila, one question... when will you be opening your own LC restaurant?
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Old 08-22-2009, 12:37 PM   #1448
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WOW!! That looks yummy, and that tuna salad looks like a work of art!
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Old 08-22-2009, 12:43 PM   #1449
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Quote:
Originally Posted by wndyw1 View Post
Hi Peasblossom, Your brunch looked wonderful. I have never made hollandaise before - I guess i can now, especially over asparagus.
Thanks! I tried to make hollandaise years ago- with Smart Balance!! lol. I surprised myself this time (by not screwing it up). Now I just need to learn how to poach eggs...lol
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Old 08-22-2009, 02:21 PM   #1450
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Leila!! WHERE have you BEEN???

Everything looks AWESOME as usual!!
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Old 08-22-2009, 03:17 PM   #1451
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Thanks guys....Tonight, DH is grilling some chicken breasts that i have marinated overnight in saffron, lemon juice, olive oil, onions and salt/pepper....Pictures are coming up....
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Old 08-23-2009, 08:58 AM   #1452
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Originally Posted by goodinlife View Post
Okay,

My BLT, bread made with almond flour. Tastes like corn bread, pretty good corn bread too. So I switched it up a bit as you'll see below which gives the bread rounds a softer density.





2/3 cups almond flour
2 eggs
1/2 tsp salt
1/2 tsp baking powder
4

Mix together in a bowl. Spread it on parchment paper about 1/4 in. thick. Bake at 350 for 10 mins. Broil 10 mins or until golden brown.

I think it has 2 carbs per slice, check your almond flour for carb count. I took a bit before I took the picture. lol

This would be good with my chicken tortilla soup.





This came out really good, thought I would share it with you. You could modify it if you want, I like mine spicey so I added more of each. I froze some and had it this week, it was hot this time around!

LC Tortilla Soup

2 TBS oil
1/4 onion chopped fine
2 sm. stalks celery chopped fine
2 chicken breasts chopped fine
1 can Ro-Tell tomatoes and green chilies
2 tsp cumin
1 tsp garlic powder
1 tsp chili powder
3 cans chicken broth

1 1/2 TBS - ThickenThin No starch - optional OR a little corn starch

Add oil to skillet or pot and saute onion, celery, chicken.

Add chicken broth, Ro-Tell tomatoes ( I used a hand blender to almost dissolve mine) add spices. Cook on medium heat for 30-45 minutes.

You can tweak the flavor some according to taste. I like it spicy so I added more of this and that. Or add salt if you think it needs it. I didn't use any and I'm a salt person, it didn't need it in my opinion.

1 LC tortilla as garnish
Using a pizza cutter, cut thin strips of a LC tortilla, bake until crisp at 400.

ThickenThin is a starch made from vegetables. 1 tsp = 2.3 carbs so you're adding 11-12 carbs for the whole pot of soup, divided up your not getting many. I bought mine at Netricion. It's only the second time I used it. Just added a little water in a bowl to make it creamy, then add a little at a time until its the consistency you want. I made my a little thick, more of a creamy texture.


Zucchini Fries.

Dip in egg wash (1 egg beaten with a tbs havy cream), then dredge in 3 cheese blend, fried in coconut oil.




Bread rounds. Gosh I liked these, they were a little softer than the corn bread. I was piling on the butter!



Almost the same recipe as above. And you could add a packet of Splenda to sweeten it up.

2/3 cups almond flour
3 eggs - set one egg white aside
1/2 tsp salt
1/2 tsp baking powder
4 tbs melted butter - if you use salted butter you can omit the salt

Beat 1 egg white in bowl until stiff, set aside

Mix other ingredients in bowl, then fold the egg white in gently like with oopsies.

Bake at 350 until golden browm.

I was thinking about adding an ounce or two of cream cheese, the batter would go further too.

Zucchini Fries looks awesome!
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Old 08-23-2009, 08:46 PM   #1453
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Thanks for the great pictures!

I just started induction on Friday the 21st and looking at all the pictures in this thread is awesome. Thanks everyone!
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Old 08-24-2009, 06:46 PM   #1454
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Quote:
Originally Posted by BarbDe View Post
Shell - It's called Queso Blanco, or you can look for Queso De Frier, also known as Mexican frying cheese. I think there are a couple other names maybe someone else can help out here?
Put just a little oil in a pan, you don't need much. Slice up the cheese and fry it til it's browned on the one side, then flip it and fry the other.

1 oz has less than 1 carb and 6 grams of protein. This is such a nice snack! You can dip it in salsa or sauce. Slurp!
Thanks for sharing this, cant wait to make some.....
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Old 08-25-2009, 09:21 PM   #1455
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Yum yum yum!

I love food porn!

I only check this thread once in a while, but I love it when I come back and there is new food porn! Makes me

Keep it coming.
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Old 08-26-2009, 09:01 PM   #1456
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Need help with Oopsies

I attempted my first batch of oopsies. I followed the directions and they came out flat as a tortilla. I couldn't even get them off the pan without ripping them apart.

Any advice??

Thanks.
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Old 08-27-2009, 01:14 AM   #1457
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I can never find the thread where I posted this originally, so I'm glad I kept a draft of it. Hope you find something in this that will help you troubleshoot your oopsie problems.

Quote:
Let's go through a little checklist, so see if we can troubleshoot the problem:

- You need two bowls: A larger one for the egg whites, and a slightly smaller one for the yolk mixture.

- When separating the eggs, make sure you don't get any egg yolk mixed in with the whites, or else the whites won't whip up properly.

- Make sure your egg white bowl and beaters are scrupulously clean - any greasy/oily residue could prevent your egg whites from whipping up properly.

Start with the egg whites

- Make sure that you're not trying to whip the egg whites using beaters contaminated with yolk and cream cheese residue.

- Add the cream of tartar to the egg whites - it helps them whip up stiffer and maintain their volume better.

- Whip the egg whites on high speed until they form very stiff peaks. This will take several minutes.

- Stop the mixer and lift your beaters out of the egg whites. There should be peaks that look like this: ||| not like this: ((( And certainly not like this: ~~~

- Additional test for stiff egg whites: Turn the entire bowl of beaten egg whites upside down. If they don't move at all, they're stiff enough. Do this only after first checking for stiff peaks, otherwise, you're likely to end up with your egg whites all over the floor!


Once the egg whites are stiff, you're ready to do the yolk/cream cheese mixture:

- Mix the egg yolks and cream cheese in a different bowl from the whites.

- You don't need to wash the beaters after whipping your egg whites, just scrape off most of the excess stiff egg whites into the egg white bowl.

- Don't soften the cream cheese. It will mix into the egg yolks just fine straight out of the fridge. (You can let it sit at room temperature while you do the egg whites if you want though)

- Just mix away until there's no obvious chunks of cream cheese left.

- The cream cheese does NOT need to be blended into the yolks perfectly smoothly. It's OK to still have some little bits of unmixed cream cheese in the yolk mixture.

Folding the yolk mixture into the stiff egg whites:

- NEVER use a mixer or blender of any kind to fold in the yolk mixture (Not even if it has a setting that says "fold" - that's still too fast, and will still break down the egg whites, giving you a pan full of "flopsies", instead of oopsies.)

- Don't try to fold in all the yolk mixture at once.

- Pour about half the yolk mixture over the egg whites.

- Fold the yolk mixture in by hand, using a long thin spatula/spoonula or a long thin teaspoon

- Cleo recommends folding the yolk mixture in by gently moving your long handled spoon back and forth across the bowl of egg whites in a sine wave (S pattern).

- Turn the bowl 90 degrees (1/4 turn) and make another sine wave (S pattern) back and forth across the bowl.

- Repeat this process with the 2nd half of the egg whites.

Problems with this step and what to do:

- If yolk mixture just drops to the bottom of the bowl without mixing in, I find that I can usually drag it back up to the top with my spatula, by scraping directly down the side and up in the middle of the bowl.

- Don't obsess with getting every bit of the yolk mixture evenly mixed into the stiff egg whites though, because every stroke with your spatula/spoon will cause the egg whites to lose a little more volume - there are ways to compensate

- It's ok for the finished mixture to be streaky after folding - stiff whites with yellow streaks of yolk mixture through it is just fine.

Into the Oven

- Spray your pan thoroughly so that the oopsies don't stick to it.

- OR you can cover your baking pan with a sheet of parchment paper.

- OR you can use a sprayed muffin top pan.

- OR place sprayed mini wilton cake pans on a jelly roll pan.

- Start by scooping a spoonful into 6 piles on the baking pan (parchment/muffin top/mini cake pans)

- Pile more oopsie batter on top of those piles

- If you find that you have unmixed yolk mixture at the bottom of the bowl, make a "well" in the piles of oopsie batter (just like making a well in mashed potatoes to hold gravy), and scoop the runny yolk mixture into them, so that it doesn't run all over.

- Bake at 300 F for 30 minutes.


What to expect:

- The oopsies will puff up as they're baking, before flattening out somewhat.

- These are not 1-1/2" high white flour hamburger buns! Mine always settle down to less than 1/2" high.

- It will take two oopsies to make a sandwich - one on the top and one on the bottom, because they're not thick enough to slice.

- If your oopsies are crumbly, check the recipe.
->The original Atkins Rev Roll only used 1 Tbsp of cream cheese per egg, resulting in a roll that was hard and crumbly when first baked (like a meringue), but when stored in an air tight container overnight, would soften.
->Cleo's Oopsies use 1 oz (2 Tbsp) cream cheese per egg. All that extra cream cheese means they're soft and pliable as soon as they come out of the oven.

- If you've checked the recipe and they're still crumbly when they come out of the oven, or if they don't appear to be done after 1/2 hour, your oven temperature may not be accurate.

- If you live in a dry climate, your oopsies will probably dry out enough to store them in a plastic bag within a few hours.

- If you live in a humid climate, they may become more moist the longer they sit out. What I do in this humid area is to bake them at a slightly higher temperature (just under 325F) to dry them out a bit more in the baking process. Then as soon as they're cooled, and are no longer moist feeling on the bottom, bag them and refrigerate.
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Old 08-27-2009, 10:12 AM   #1458
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Thank you for your posting Madam De Leon. That really helps me.
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Old 08-27-2009, 09:54 PM   #1459
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regarding sloppy oopsies.. I didn't read the long tip post, and it may have already said this but I just had to pipe in with these three words

MUFFIN TOP PANS!!!!
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Old 08-28-2009, 05:00 AM   #1460
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Thank you so much for the oopsie help. I got them made. I actually put them on 350 by accident and cooked them. They looked a little overdone, but they worked perfectly. They stayed together and held up the best double cheeseburger. I had a delicious dinner.
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Old 08-29-2009, 07:08 PM   #1461
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Love this thread! Thanks for all of the ideas!
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Old 08-30-2009, 08:42 AM   #1462
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Originally Posted by cleochatra View Post
BTW, here are induction-friendly Doritos. Of course, as always, be judicious in use of the popcorn seasoning as there are trace amounts of carbs in them.

The page link is not found. Can someone please post the recipe please.
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Old 08-30-2009, 10:15 AM   #1463
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Zucchini Doritos-style chips
link with picture


1 large zucchini, shredded
2 eggs
2 cups cheese


Preheat oven to 450 degrees F.

Grease 2 cookie sheets.

Cut ends from zucchini. Shred. Mix with egg and cheese. Make 6-8” circles on greased cookie sheet(s). Bake at 450 degrees for 12 minutes. Loosen and flip the circles. Bake for another 5 minutes at 450 degrees.

With a pizza cutter, cut rounds into triangles (about 6 per round).

Let cool on a rack for 6-8 hours in a cool oven. To store, keep loosely in a bag or a plastic container in the refrigerator or on the counter. Best used within a week of preparation.
After chips have dried substantially, in a plastic container toss with popcorn seasoning for desired flavor.

Makes 36 chips.

Nutritional InformationPer 12 chips, 1/3 of recipe): Calories: 151, Carbohydrates: 1g, Fiber: 0g, Net Carbohydrates: 1 g, Protein: 10 g, Fat: 13 g


Note: I place the chips in the dehydrator for an hour or two post baking to crisp them up quickly. It's better than letting them rest for a couple of days to firm up!!
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Old 08-31-2009, 06:35 AM   #1464
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Thank you Ive been wanting that but couldn't remember what page it was on.
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Old 09-01-2009, 08:02 AM   #1465
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Quote:
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yum...those look great and I'm hungry, guess I better go fix dinner
Is that Fried cheese! OHHH MAMA!
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Old 09-01-2009, 09:43 AM   #1466
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Tofu recipes??

When I did Atkins years ago, someone mentioned that fried tofu can be a substitute for french fries. I tried it and it was a disaster. Has anyone tried it? I need good substitutes for fries. I did the zucchini and it was good, but it was still zucchini. I am also trying to lower my cheese intake so I am looking for cheese-free recipes.

Thanks for your help.
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Old 09-01-2009, 10:59 AM   #1467
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Turnips maybe could be subbed for potatoes or maybe jicama. I haven't tried it personally though.

Tofu, gag me with a spoon LOL. When I went to Diet Center in the 80's, I tried scrambled tofu as a sub for scrambled eggs, I threw up. How is that for a visual . . . .
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Old 09-01-2009, 11:03 AM   #1468
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oh my, everything looks so good! I can't wait to go Food-shopping!
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Old 09-01-2009, 06:57 PM   #1469
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Quote:
Originally Posted by GTBraveGirl View Post
When I did Atkins years ago, someone mentioned that fried tofu can be a substitute for french fries. I tried it and it was a disaster. Has anyone tried it? I need good substitutes for fries. I did the zucchini and it was good, but it was still zucchini. I am also trying to lower my cheese intake so I am looking for cheese-free recipes.

Thanks for your help.
Do a search for turnip fries!
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Old 09-01-2009, 08:44 PM   #1470
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Quote:
Originally Posted by Maryposa View Post
Do a search for turnip fries!
Thanks for the suggestions. I love turnips so it isn't a problem.

Dinner tonight:

I made spaghetti with Tofu noodles. Just so you know, I am not a fan of tofu. However, I have a friend who is diabetic who said Tofu has helped her greatly so I am trying to do new things with it. Years ago, when I did low carb, I saw a post about the tofu fries and people swore by it. I'll keep looking. In the meantime, I'll search for turnip fries.

My spaghetti was good. The tofu noodles absorb the liquid and tasted just like noodles. I found some spaghetti sauce with 3 carbs per half cup. I used a cup since I was cooking for two people. I added mushrooms and beef. There was only 1 carb in the noodles. It was very filling and it was good spaghetti. I have tried using spaghetti squash, but I don't like the taste.
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