INDUCTION FOOD PORN!!! - Page 85

dollkey · 03-02-2010, 05:19 PM

Quote:

Originally Posted by AngieCakes

Batty, I love your cat!!

You guys, I'm thawing out a pork tenderloin for tomorrows dinner. Any ideas what to do with it? LOL

the one I did was very easy. Give it a try. Just don't overcook the pork or it'll be tough.
I did a search for pork tenderloin recipes and found a lot. Some of them has fruit glazes though.

AngieCakes · 03-02-2010, 05:31 PM

Quote:

Originally Posted by dollkey

the one I did was very easy. Give it a try. Just don't overcook the pork or it'll be tough.
I did a search for pork tenderloin recipes and found a lot. Some of them has fruit glazes though.

I totally commented on your dish on the page right before this one

Blame it on my age please LOL! I do have bacon so I will attempt this and keep you posted!

batty · 03-02-2010, 05:33 PM

love yours to angiecakes ours look alike except for the color.Hes an old lazey cat,he started as my sons at 9,hes 17 now so the cat took up with me.Never was a big cat fan and now I wouldn't take nothing for him.
I cooked the sardines with porkskins mine fell apart,i think from to much oil or something.They were good though my dh liked them to.

Madam De Leon · 03-02-2010, 06:08 PM

Quote:

Originally Posted by bent_not_broken

What is Kal powder??? And can you use stevia instead of splenda for recipes that call for splenda such as the coconut bark???

Kal is just a brand of stevia - comes in a little jar, with a teensy scoop to measure it.

I use it in the coconut bark and a lot of other recipes where it's not important to have the volume of the splenda, but there are recipes that require the bulk of the splenda to make them work properly.

Just remember that stevia does have a different taste that you may not like in all recipes - some say it tastes a little like licorice.

Rosemarie · 03-02-2010, 07:12 PM

I ordered some of the powder & liquid today. Thank u for the taste warning & that explains the taste of my "clouds" LOL was wondering what it was. I will start small.

Maryposa · 03-02-2010, 08:00 PM

Quote:

Originally Posted by dollkey

NoSunNoFun, that looks sooooooooooo good!

Dinner tonight
Pork tenderloin medallions and stir fry veggies

YUMMM this is why Dr. Atkins called his diet indulgent and fit for a king. my my my!

dollkey · 03-03-2010, 06:18 AM

Green bean and cucumber salad with olive tapenade and the same chicken from the other night

bent_not_broken · 03-03-2010, 08:53 AM

Quote:

Originally Posted by Madam De Leon

Kal is just a brand of stevia - comes in a little jar, with a teensy scoop to measure it.

I use it in the coconut bark and a lot of other recipes where it's not important to have the volume of the splenda, but there are recipes that require the bulk of the splenda to make them work properly.

Just remember that stevia does have a different taste that you may not like in all recipes - some say it tastes a little like licorice.

Thanks for clearing that up...
So if you are using the Kal Powder what is your recipe for the coconut bark..???

Rosemarie · 03-03-2010, 09:22 AM

Quote:

Originally Posted by dollkey

Green bean and cucumber salad with olive tapenade and the same chicken from the other night

Minus the olives that looks incredible!!!! YUM!

Madam De Leon · 03-03-2010, 10:27 AM

Quote:

Originally Posted by bent_not_broken

Thanks for clearing that up...
So if you are using the Kal Powder what is your recipe for the coconut bark..???

I really have yet to figure out exactly what the little scoop is supposed to be equivalent to in sweetening power. I think it's the same as a packet of sweetener.

What I have written down on my coconut bark recipe is 1/4 tsp stevia for the 4 Tbsp coconut oil and 1-1/2 Tbsp cocoa powder. I hope I wrote it down right.

Fatbrat · 03-03-2010, 04:02 PM

Quote:

Originally Posted by dollkey

Green bean and cucumber salad with olive tapenade and the same chicken from the other night

Green Bean and cucumber salad looks awesome...

Are the green beans fresh, or frozen?? I want some of that NOW!!

Rosemarie · 03-03-2010, 04:04 PM

Quote:

Originally Posted by Rbenz

$13. Bucks! Ouch!

Here's the Recipe:
MUSHROOM CHICKEN AND SAUSAGE CASSEROLE
3-4 cups diced cooked chicken
1 pound pork sausage (I used Italian Jimmy Dean)
1 stalk celery, chopped fine (I didn't have any, so I used celery salt)
1 tablespoon onion, chopped (I used grn onions and more)
1/2 pound mushrooms, sliced (I used more)
I added a chopped red bell pepper
8 ounces cream cheese, softened
16 ounce bag frozen cauliflower, cooked well and drained
8 ounces cheddar cheese, shredded
Salt
1/2 teaspoon pepper
I added minced garlic to the sausage mix.
Paprika to top casserole, optional

Brown the sausage with the celery, onion and mushrooms. Stir the softened cream cheese into the sausage mixture until well blended. Coarsely chop the cooked cauliflower. Mix all ingredients and spread in a greased 9x13" baking dish. If desired, dust the top with paprika. Bake, covered with foil, at 350º for about 30 minutes. Uncover and bake until hot and bubbly and top is lightly browned, about 10-15 minutes.
Makes 8-12 servings
Can be frozen

I had leftover rotisserie chicken, so picked the bones and used that.
Also, added chopped red bell pepper, chopped parsley and minced garlic to the sausage mixture.

Made this tonight & am in LOVE!!! So yummy!

Rbenz · 03-03-2010, 06:51 PM

Glad U Likey! I'm going to have to cook that one up again one of these days.

Thanks for the Crock Pot tip.

Nummy...on all those Pix!

Rbenz · 03-03-2010, 06:56 PM

I have a pic of those faux hash browns too...but, where the heck is it?
I have some radishes rt. now. But, skeered to eat them for BF before Yoga class. I think I may belch radishes during class or worse.

Yeah...Luv all the Cat Avis!

dollkey · 03-03-2010, 10:23 PM

Fatbrat, the green beans are fresh. But you can do it with frozen. I just blanched them.
Rosemarie, the olive tapenade is supposed to look smoother and almost like a paste but my blender hates me and I wanted to kill it last night. It can't even crush an olive! or parsley for that matter. My DH insists it's the user that has the problem not the blender. LOL Might need a real food processor.

Rosemarie · 03-04-2010, 04:41 AM

Quote:

Originally Posted by dollkey

Fatbrat, the green beans are fresh. But you can do it with frozen. I just blanched them.
Rosemarie, the olive tapenade is supposed to look smoother and almost like a paste but my blender hates me and I wanted to kill it last night. It can't even crush an olive! or parsley for that matter. My DH insists it's the user that has the problem not the blender. LOL Might need a real food processor.

I just do not like olives in any form. Have tried many times & they just gross me out.

vli1127 · 03-04-2010, 04:46 AM

I wondered what to do with the jar of olive tapenade. Any other suggestions???

dollkey · 03-04-2010, 06:34 AM

Quote:

Originally Posted by Rosemarie

I just do not like olives in any form. Have tried many times & they just gross me out.

Ohhhh okay heehee. Personal preference. I get it.

vli227, don't you just eat them by themselves? i got a recipe for an olive tapenade and it's really good but you need a food processor.

NeverGoinBack · 03-04-2010, 07:43 AM

Quote:

Originally Posted by bent_not_broken

Thanks for clearing that up...
So if you are using the Kal Powder what is your recipe for the coconut bark..???

Lets keep this on topic please! This thread is for pictures! Keep em coming!

JazzleBug · 03-04-2010, 07:46 AM

I wish I'd gotten pics of the deep dish pizza I made last night! It was a HUGE hit. Will be making it again soon and will post pics then.

Fatbrat · 03-04-2010, 10:27 AM

Quote:

Originally Posted by Rosemarie

I just do not like olives in any form. Have tried many times & they just gross me out.

I love olives, they used to laugh at me when I was a cook, I'd make the olive dressing for Muffalettas and save a small container and use for salad dressing it was awesome!!

Fatbrat · 03-04-2010, 10:30 AM

Quote:

Originally Posted by vli1127

I wondered what to do with the jar of olive tapenade. Any other suggestions???

roll up sliced ham and cheese with olive tapenade inside a large lettuce leaf

spread sliced cucumbers with cream cheese and top with olive tapenade(low carb caviar)

I'm sure if I thought about it I could come up with more but y'all have made me hungry...gotta go to the grocery store now and get some olives

sfachillesgirl · 03-04-2010, 03:39 PM

Lunch wasn't enough, so I had to come home and eat a little snack. I knew that I had squash, but didn't want to just steam it. Used the oil from deep frying my hot wings the other night and made some chips, which I then seasoned with sprinkles each of parmesan, herb blend, and garlic salt. They were pretty thin, so then I decided to fry up a few pieces of cheese to go along. VOILA, today's afternoon snack.

Fried.Snack.jpg

Fatbrat · 03-04-2010, 04:38 PM

We had burger salad tonight due to the fact that my child has a ding bat for a mother. I went to the grocery store because it was warm and sunny and I wanted grilled burgers. I got yummy tomatoes, lettuce, angus burgers, cheese, and bacon... Cooked the bacon, got the fresh veggies washed and ready, started the fire and grilled the burgers and then realized I forgot about Buns for him. He actually liked it better this way!! Good thing, I was not going back to the store again!!:blush:

Rbenz · 03-04-2010, 06:50 PM

I Luv Olives too! But, the sodium some days Kills me!
Olive tapenade is good on pork rinds. I put it in sour cream onion dip. On or in omelets. Really good on those L/C pizza crusts.

Yummo on the squash chips and the Bunless burger!

Oh...I cooked up some fried radishes today. I was too lazy to grate them for faux Hash browns. Instead, I sliced and rough chopped a bunch of them up. Chopped up some onions and then poured them in a pan w/canola/salt/pepper. They were nummy. I even had L/C Ketchup w/them.

On a salad plate w/sliced BBQ pork:

Rbenz · 03-04-2010, 06:55 PM

Quote:

Originally Posted by sfachillesgirl

The cauliflower is one of those concoctions that we all come with at spur of the moment right before dinner!
Attachment 28621

Faux Pesto mash took delish!
Thought it was Guacamole @ first.

sfachillesgirl · 03-04-2010, 06:58 PM

Quote:

Originally Posted by Rbenz

I Luv Olives too! But, the sodium some days Kills me!
Olive tapenade is good on pork rinds. I put it in sour cream onion dip. On or in omelets. Really good on those L/C pizza crusts.

I LOVE olive tapenade. Got a recipe, there, Rbenz?

Rbenz · 03-04-2010, 07:04 PM

Easy Olive Tapenade:
20 pitted Kalamata olives, coarsely chopped
1 Tbsp rinsed, drained, and chopped capers
1 tsp fresh lemon juice
2 tsp olive oil
1/2 tsp anchovy paste (optional)
Optional: minced garlic and chopped pimientos
Fresh cracked black pepper

Preparation:
Combine Kalamata olives, capers, lemon juice, olive oil, anchovy paste, and pepper. Mix well. Refrigerate and use within two weeks.

It you are too lazy to chop up Kalamata olives just used a can of chopped black olives. I've done that before.

I always kept some small cans in my pantry.

sfachillesgirl · 03-04-2010, 08:02 PM

I'm all over it! Thanks!

Erica L. Butler · 03-04-2010, 08:13 PM

Quote:

Originally Posted by Selahgal

Something else I find very useful to have:

McDonald’s Copycat Big Mac Sauce
A secret no more! The recipe for McDonald’s Big Mac sauce has been unlocked…and tweaked for Atkins!

1 cup Miracle Whip*
1/3 cup sweet relish [homemade low carb OR store bought with splenda]
1/4 cup French dressing [homemade low carb or store bought LC]
1 Tablespoon sugar [splenda or stevia]
1/4 teaspoon black pepper
1 teaspoon minced onion

Mix all ingredients in a bowl. Refrigerate in a sealed container.

Yield: 2 Cups

*Low Carb Miracle Whip
1 cup mayo
2 TB vinegar
2 TB splenda or ½ tsp stevia

Blend well, keep in frig.

Dear Selahgal,

Thanks for all these hints. I'm re-inducting (this is day 3) and this is REALLY helpful! (((HUGS!)))

03-04-2010, 03:39 PM	#2543
sfachillesgirl Senior LCF Member Join Date: Feb 2010 Location: San Francisco, CA Posts: 225 Gallery: sfachillesgirl Stats: 16w/12w/8-10, no W! WOE: Atkins Start Date: 2/8/2010	Some Fried Snacks Today Lunch wasn't enough, so I had to come home and eat a little snack. I knew that I had squash, but didn't want to just steam it. Used the oil from deep frying my hot wings the other night and made some chips, which I then seasoned with sprinkles each of parmesan, herb blend, and garlic salt. They were pretty thin, so then I decided to fry up a few pieces of cheese to go along. VOILA, today's afternoon snack. Fried.Snack.jpg

03-04-2010, 06:50 PM	#2545
Rbenz Big Yapper!!!! Join Date: Apr 2004 Location: In the Mountains of Northern Ca. Posts: 9,210 Gallery: Rbenz WOE: Trying to resist anything white.	I Luv Olives too! But, the sodium some days Kills me! Olive tapenade is good on pork rinds. I put it in sour cream onion dip. On or in omelets. Really good on those L/C pizza crusts. Yummo on the squash chips and the Bunless burger! Oh...I cooked up some fried radishes today. I was too lazy to grate them for faux Hash browns. Instead, I sliced and rough chopped a bunch of them up. Chopped up some onions and then poured them in a pan w/canola/salt/pepper. They were nummy. I even had L/C Ketchup w/them. On a salad plate w/sliced BBQ pork: __________________ Patricia

03-04-2010, 07:04 PM	#2548
Rbenz Big Yapper!!!! Join Date: Apr 2004 Location: In the Mountains of Northern Ca. Posts: 9,210 Gallery: Rbenz WOE: Trying to resist anything white.	Easy Olive Tapenade: 20 pitted Kalamata olives, coarsely chopped 1 Tbsp rinsed, drained, and chopped capers 1 tsp fresh lemon juice 2 tsp olive oil 1/2 tsp anchovy paste (optional) Optional: minced garlic and chopped pimientos Fresh cracked black pepper Preparation: Combine Kalamata olives, capers, lemon juice, olive oil, anchovy paste, and pepper. Mix well. Refrigerate and use within two weeks. It you are too lazy to chop up Kalamata olives just used a can of chopped black olives. I've done that before. I always kept some small cans in my pantry. Last edited by Rbenz; 03-04-2010 at 07:07 PM..

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03-02-2010, 05:33 PM	#2523
batty Senior LCF Member Join Date: Jan 2008 Location: Tenn. Posts: 373 Gallery: batty Stats: 193/190/140 WOE: low carb Start Date: 5/5/08 ,7/08/10,09/19/11	love yours to angiecakes ours look alike except for the color.Hes an old lazey cat,he started as my sons at 9,hes 17 now so the cat took up with me.Never was a big cat fan and now I wouldn't take nothing for him. I cooked the sardines with porkskins mine fell apart,i think from to much oil or something.They were good though my dh liked them to.

03-02-2010, 07:12 PM	#2525
Rosemarie Junior LCF Member Join Date: Mar 2010 Location: Walpole, MA Posts: 25 Gallery: Rosemarie Stats: 250/190/150 WOE: Atkins Start Date: May 2009	I ordered some of the powder & liquid today. Thank u for the taste warning & that explains the taste of my "clouds" LOL was wondering what it was. I will start small.

03-03-2010, 06:18 AM	#2527
dollkey Major LCF Poster! Join Date: Feb 2010 Location: Philippines Posts: 2,937 Gallery: dollkey Stats: restart 06-11/150.2/150.2/108 ht 4'11" WOE: Dukan Attack Phase Start Date: 06/13/11	Green bean and cucumber salad with olive tapenade and the same chicken from the other night

03-03-2010, 06:51 PM	#2533
Rbenz Big Yapper!!!! Join Date: Apr 2004 Location: In the Mountains of Northern Ca. Posts: 9,210 Gallery: Rbenz WOE: Trying to resist anything white.	Glad U Likey! I'm going to have to cook that one up again one of these days. Thanks for the Crock Pot tip. Nummy...on all those Pix!

03-03-2010, 06:56 PM	#2534
Rbenz Big Yapper!!!! Join Date: Apr 2004 Location: In the Mountains of Northern Ca. Posts: 9,210 Gallery: Rbenz WOE: Trying to resist anything white.	I have a pic of those faux hash browns too...but, where the heck is it? I have some radishes rt. now. But, skeered to eat them for BF before Yoga class. I think I may belch radishes during class or worse. Yeah...Luv all the Cat Avis!

03-03-2010, 10:23 PM	#2535
dollkey Major LCF Poster! Join Date: Feb 2010 Location: Philippines Posts: 2,937 Gallery: dollkey Stats: restart 06-11/150.2/150.2/108 ht 4'11" WOE: Dukan Attack Phase Start Date: 06/13/11	Fatbrat, the green beans are fresh. But you can do it with frozen. I just blanched them. Rosemarie, the olive tapenade is supposed to look smoother and almost like a paste but my blender hates me and I wanted to kill it last night. It can't even crush an olive! or parsley for that matter. My DH insists it's the user that has the problem not the blender. LOL Might need a real food processor.

03-04-2010, 04:46 AM	#2537
vli1127 Very Gabby LCF Member!!! Join Date: Jun 2007 Location: Central Iowa Posts: 4,715 Gallery: vli1127 Stats: 258/254/180 WOE: LC my way Start Date: Restart everyday	I wondered what to do with the jar of olive tapenade. Any other suggestions???

03-04-2010, 07:46 AM	#2540
JazzleBug Major LCF Poster! Join Date: Nov 2009 Location: Kissin' Armadillos Posts: 2,815 Gallery: JazzleBug Stats: 235.7 \| 216.8 \| 135 @ 5'6" WOE: HCG/Primal Blueprint/Leptin Reset Start Date: 4/6/12	I wish I'd gotten pics of the deep dish pizza I made last night! It was a HUGE hit. Will be making it again soon and will post pics then.

03-04-2010, 08:02 PM	#2549
sfachillesgirl Senior LCF Member Join Date: Feb 2010 Location: San Francisco, CA Posts: 225 Gallery: sfachillesgirl Stats: 16w/12w/8-10, no W! WOE: Atkins Start Date: 2/8/2010	I'm all over it! Thanks!