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Old 02-24-2010, 08:14 PM   #2401
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Quote:
Originally Posted by Fatbrat View Post
Sure he does...he knows lettuce is green and I guess he thinks it's lettuce of some form.

He is the same kid who HATES cabbage and coleslaw and sauerkraut but loves HOTSALAD

Hotsalad
1 bag Cole Slaw shredded cabbage and carrots
1 lb polish kelbalsa sliced
1 bottle zesty italian salad dressing
maybe some diced redbell pepper for color

throw all into skillet and cook until cooked through

Strain some of liquid out of skillet - dump Hotsalad into large bowl hand to 13 yr old with fork and napkin and Cajun seasoning and get out of way...

He doesn't have the food around long enough to ask what it is most of the time so I get away with a lot!

I haven't told him our 'mashed loaded potatoes' are actually cauliflower yet either...

Dang this kid is gonna need therapy when he discovers his momma is a liar liar pants on fire...

Umm when he was 4 I read the preschool class a story about kids that visited a Turkey farm right before Thanksgiving...He refused to eat Turkey for years so we gave him "Special ordered White Ham" that Grammy kept hidden in the kitchen just for him...he never noticed it looked like the Turkey we were having...

sigh...I'm going to hell...
No worries, you're just doing all you can to be a good mom and feed your baby healthy things!!!

Keep up the great work! You're an inspiration!

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Old 02-24-2010, 08:21 PM   #2402
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Originally Posted by Cryssi View Post
German Meatballs



I was gonna have them with green beans but neither of us are overly hungry so I said forget it.
I have the recipe saved and Linda really had to tweak it a bit. Did you follow her suggestions at all? Any problems with oil seeping out from the meatballs? I can't understand why a mix of hamburger/sausage would have more calories than just hamburger unless there's sugar/carbs in the sausage? I would think the sausage would sure give it more flavor!


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Old 02-24-2010, 08:29 PM   #2403
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Finally, Pork I Can Get Into!!!

I'm not a pork fan at all. I love bacon, but things like chops, roast...blech! And then I got the fantabulous idea to make pulled pork in the Crockpot. Well, lemme tell you it is FANTASTIC!!!

I decided to have some pulled pork lettuce tacos and this is what I made, all told:

PPorkTacos.jpg

Pulled Pork
- 1/2 lb pork shoulder
- 1/4 to 1/2 small bottle of Liquid Smoke
- Approximately 3/4 to 1 cup of brisket marinade (store bought)

Put shoulder in Crockpot with remaining ingredients. Cook on slow for 6-7 hours. Once done, take two forks and pull in opposite directions along the grain of the shoulder.

Pulled Pork Sauce (this is for 1/4 of the meat, so adjust as you see fit)
- 4 to 5 tbsp of SF ketchup
- Few dashes Tabasco
- Few more dashes Worcestershire sauce
- Approximately 2 tsp of Splenda

Mix all ingredients with pulled pork once done.

Pico de Gallo Filling (You can also use your favorite LC coleslaw recipe)
- Approximately 3 to 4 tbsp of pico de gallo (chopped tomatoes, onion, jalapeno, and cilantro
- Approximately 2 tbsp of ranch dressing

Mix all ingredients.

The Actual Pulled Pork Lettuce Taco
- Pulled pork
- Smoked cheddar cheese
- Pico de gallo mixture
- Romaine lettuce leaves with stems cut off so that you have the big leafy part

Layer ingredients as you see fit and ENJOY!!
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Old 02-25-2010, 06:12 AM   #2404
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Quote:
Originally Posted by sfachillesgirl View Post
I'm not a pork fan at all. I love bacon, but things like chops, roast...blech! And then I got the fantabulous idea to make pulled pork in the Crockpot. Well, lemme tell you it is FANTASTIC!!!

I decided to have some pulled pork lettuce tacos and this is what I made, all told:

Attachment 28514

Pulled Pork
- 1/2 lb pork shoulder
- 1/4 to 1/2 small bottle of Liquid Smoke
- Approximately 3/4 to 1 cup of brisket marinade (store bought)

Put shoulder in Crockpot with remaining ingredients. Cook on slow for 6-7 hours. Once done, take two forks and pull in opposite directions along the grain of the shoulder.

Pulled Pork Sauce (this is for 1/4 of the meat, so adjust as you see fit)
- 4 to 5 tbsp of SF ketchup
- Few dashes Tabasco
- Few more dashes Worcestershire sauce
- Approximately 2 tsp of Splenda

Mix all ingredients with pulled pork once done.

Pico de Gallo Filling (You can also use your favorite LC coleslaw recipe)
- Approximately 3 to 4 tbsp of pico de gallo (chopped tomatoes, onion, jalapeno, and cilantro
- Approximately 2 tbsp of ranch dressing

Mix all ingredients.

The Actual Pulled Pork Lettuce Taco
- Pulled pork
- Smoked cheddar cheese
- Pico de gallo mixture
- Romaine lettuce leaves with stems cut off so that you have the big leafy part

Layer ingredients as you see fit and ENJOY!!
How timely! Been thinking about a recipe for pulled pork for over a week now!! And here is!!! Going to the store on Sunday to get some liquid smoke so I see this recipe in my near future!! THANKS!!!


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Old 02-25-2010, 06:34 AM   #2405
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Quote:
Originally Posted by Selahgal View Post
I have the recipe saved and Linda really had to tweak it a bit. Did you follow her suggestions at all? Any problems with oil seeping out from the meatballs? I can't understand why a mix of hamburger/sausage would have more calories than just hamburger unless there's sugar/carbs in the sausage? I would think the sausage would sure give it more flavor!


Marci
I didn't notice too much oil seeping. I rinsed them off really really well with hot water first though.

I made the recipe exactly as written (minus the mushrooms and butter) and it was yummy. I am thinking next time though that I might just brown the ground beef then throw it in the sauce. I didn't care much for the meatballs but that is more my weirdness than anything. I have just never been a fan of baked ground beef. Like, I HATE meatloaf.
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Old 02-25-2010, 07:37 AM   #2406
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Tuna Tomato Melt

DSCN0923.jpg

SOOOOOO good! I had it as breakfast this morning before going to play a round of golf. Hopefully, it's enough to get me through, as I wasn't too hungry.
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Old 02-25-2010, 09:00 AM   #2407
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Quote:
Originally Posted by Fatbrat View Post
Strain some of liquid out of skillet - dump Hotsalad into large bowl hand to 13 yr old with fork and napkin and Cajun seasoning and get out of way...

sigh...I'm going to hell...
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Old 02-25-2010, 09:01 AM   #2408
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Pulled Pork Romaine Tacos look Delish!
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Old 02-25-2010, 09:39 AM   #2409
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Yum. Pulled pork. I've been craving some with some vinegar based cabbage slaw. I'll have to make some soon.
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Old 02-25-2010, 01:25 PM   #2410
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Post-workout meal. Eggs w/ bacon, spinach, and a pepper/onion mix. Pork tenderloin on the side. No cheese - my son stole it! LOL
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Old 02-25-2010, 03:36 PM   #2411
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Barb, I also couldn't find any muffin top pans locally where I live (why are these things so hard to find??) so I purchased mine on Amazon. About the same price, $13 bucks, and if you're a prime member, no shipping. I use mine for Revolution Rolls too! Take that roll and turn the bumpy side inside and you'll swear you're eating a regular roll I swear. Especially if you do your version with protein powder.
Does anyone know where you can protein powder, and about what price it is? Does Wally World carry it?
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Old 02-25-2010, 03:38 PM   #2412
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Yes, Walmart has it. I can't remember the brand name but it runs about $15 or less for 2 lbs. You can get it maybe your local grocery store too. If you don't like the brand, you may need to try others to find what you like.
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Old 02-25-2010, 04:12 PM   #2413
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Yum!! Barb, can you give your recipe for the pulled pork and your LC BBQ sauce please???
I will get them and get back to you Fishergal! Might take me a day or 2. I'll be back!
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Old 02-25-2010, 04:15 PM   #2414
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Sausage Spinach Balls

1 package of ground sausage [1 lb]
1 cup
Spinach [5 c] [I used a small box of the frozen spinach]
3 Tbsp onions, chopped [5.7 c]]
1/2 cup shredded sharp cheddar cheese [I used a taco blend]
1/2 cup [4oz] cream cheese [4 c]
20 pepperoni rounds chopped [optional]

Mix and make 1" balls

Place on lightly oiled tin foil in baking pan (for ease of clean up)

Preheat oven to 350

Bake for 20-22 minutes or until sausage is thoroughly cooked.

NOTE: Mine were kind of bigger than 1 inch so I just cooked them for 30 minutes. There were EXCELLENT. I also tried dipping them in a bit of LC pizza sauce … also excellent.

Carb count came to 18 and I got 18 balls so 1 carb per ball! SWEET!!!
SENDING TO PRINT!!!!
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Old 02-25-2010, 04:24 PM   #2415
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I am running around in circles looking for the beef brisket recipe using Woody's Cook-In Sauce. Can someone direct me the page? And, is that corn beef brisket?
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Old 02-25-2010, 05:10 PM   #2416
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Those German Meatballs look yummy
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Old 02-25-2010, 05:11 PM   #2417
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Does anyone know where you can protein powder, and about what price it is? Does Wally World carry it?
Walmart carries some brand of whey protein that I buy and it is around $15 for 2 lbs. I also have purchased whey protein at my local grocery store.
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Old 02-25-2010, 05:28 PM   #2418
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Walmart carries some brand of whey protein that I buy and it is around $15 for 2 lbs. I also have purchased whey protein at my local grocery store.
Thank you Vicki!
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Old 02-25-2010, 05:51 PM   #2419
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Grilled pesto chicken, cheddar broccoli. Not bad for finally deciding 10 minutes beforehand. LOL
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Old 02-25-2010, 05:52 PM   #2420
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Walmart carries some brand of whey protein that I buy and it is around $15 for 2 lbs. I also have purchased whey protein at my local grocery store.
Forgive me if this has been answered..
What is this about whey protein? Do you use it as a filler when cooking like flour? What benifits are there using it? Not even sure what the heck it is?
Thinking back I think my mother in law used it in veggie shakes or berry shakes added some with yogart and frozen berries but not sure if that is even right?

Help and or suggestions for this product please
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Old 02-25-2010, 08:33 PM   #2421
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Chicken with ham and mozzarella (I just brushed some HV Ranch DIP (not the dressing the sour cream based dip) over both sides of the chicken, baked till done then topped with ham and mozzarella and threw under the broiler till melted)


Rachael Rays Spinach Stuffed Tomatoes (I am not sure if I can post the link to the recipe on her site but if you google it, it's easy to find.)


Her recipe calls for onions which I left out because Mike doesn't like them and bleu cheese on top which neither of us like so I used parm instead.
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Old 02-26-2010, 03:21 AM   #2422
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That tomato looks good!
That is going on my list. I am really loving this thread.
Lots of ideas.
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Old 02-26-2010, 04:28 AM   #2423
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Cryssi, I have modified many recipes based upon likeness and what I have on hand. I am such a tweaker. I have used quite a few of Rachel Ray recipes too. YUMMO!
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Old 02-26-2010, 05:45 AM   #2424
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The chicken looks so good. Will give it a try, need to get some ham....Beautiful pics!
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Old 02-26-2010, 02:36 PM   #2425
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Yes, Walmart has it. I can't remember the brand name but it runs about $15 or less for 2 lbs. You can get it maybe your local grocery store too. If you don't like the brand, you may need to try others to find what you like.
Thanks Vickie!
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Old 02-26-2010, 04:24 PM   #2426
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Couldn't take a pic because my camera is being bizarre.

Just made this to go with my steak.

Linda's Low Carb Menus & Recipes

Let me just say this: YOU WILL NOT BE DISSAPOINTED!! It's like a baked potato, seriously! True comfort food and a nice way to remix your veggies!
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Old 02-26-2010, 04:43 PM   #2427
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Couldn't take a pic because my camera is being bizarre.

Just made this to go with my steak.

Linda's Low Carb Menus & Recipes

Let me just say this: YOU WILL NOT BE DISSAPOINTED!! It's like a baked potato, seriously! True comfort food and a nice way to remix your veggies!
there is an equal amount of cheese to cauliflower... that sure is cheesy!! hehe I can see how in the note if you double the cauliflower you will still have enough cheese in it

I wonder if you double the cauliflower, if 1/8 of that recipe is a bigger serving than 1/6th (makes sense that it would be a bigger serving) of the original, if so, it seems worth a try, since they have the SAME net carbs

Last edited by Maryposa; 02-26-2010 at 04:45 PM..
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Old 02-26-2010, 04:45 PM   #2428
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I'm on a budget this week so here's what i did:

I used one bag of cauli and only 4 oz of cream cheese. I did use the whole bag of cheddar though. I also used chiles instead of green onion (thats all I had lol).

It was very cheesy and I had about one and a half mixing spoons full. There is a little over half of the dish left (which surprised me LOL).

I think if I should make this again, i'm going to use just one bag of cauli, and half of the cheddar and cream cheese too.
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Old 02-26-2010, 05:01 PM   #2429
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Forgive me if this has been answered..
What is this about whey protein? Do you use it as a filler when cooking like flour? What benifits are there using it? Not even sure what the heck it is?
Thinking back I think my mother in law used it in veggie shakes or berry shakes added some with yogart and frozen berries but not sure if that is even right?

Help and or suggestions for this product please
I was asking about it for the oopsies...
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Old 02-26-2010, 05:10 PM   #2430
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Anyone ever tried using turnips or jicama or parsnips or a blend of any of these in place of potatoes? You know, cook em, mash em, bake em, add cheese, sour cream, bacon bits, etc.???




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