Low Carb Friends  
Netrition.com - Tools - Reviews - Faces - Recipes - Home


Go Back   Low Carb Friends > Eating and Exercise Plans > Weight Loss Plans > Atkins Induction
Register FAQ Search Today's Posts Mark Forums Read


Closed Thread
 
LinkBack Thread Tools Display Modes
Old 05-31-2008, 07:56 AM   #241
Major LCF Poster!
 
Madam De Leon's Avatar
 
Join Date: Jul 2007
Location: Where student drivers are taught how to dodge road apples
Posts: 1,996
Gallery: Madam De Leon
Quote:
Originally Posted by jennbaker View Post
Tiff: Looks good, I wish the picture was bigger so I could see the details! I haven't played with spaghetti squash yet, is it easy or is it a lot of work?
It's not all that much work, but beware that the bigger the squash is (and some of them are pretty big), the more "spaghetti" you'll get from it. Either be prepared to eat a lot of it over the next few days, or have containers handy to freeze the leftovers for another time.

Some people prefer to bake them in the oven, but I always cook mine in the microwave. First you prick the tough skin all over with a knife... Actually I've had them explode a few times because I didn't prick it deeply enough, so now I stick a small, thin bladed knife in almost up to the hilt, just to make sure I'm pricking it deeply enough.

Then nuke about 12-15 minutes, turning over halfway through the cooking time.

The squash should give under gentle pressure when it's done.

Now, cut the squash in half, and scoop out all the seeds and darker yellow, slimy looking strands - that's like the insides of a pumpkin.

Then raking over the larger, lighter colored strands with a fork, pull out the "spaghetti". The very last strands that stick to the skin may have a tough woody texture, so just leave those.

That's really all there is to it. You can serve it with alfredo or tomato based sauce, or just butter and season it for a side veggie.

The flavor is slightly sweet since it's a winter squash, so most of the time I just use the less sweet tasting zuchinni instead - shredded or just long strips of zuchinni skin (I use a vegetable peeler on it).
__________________
Every time you make a typo, the errorists win.
Madam De Leon is offline  

Sponsored Links
Old 05-31-2008, 08:19 AM   #242
MAJOR LCF POSTER!
 
i.am.jenn's Avatar
 
Join Date: Apr 2008
Location: Nacogdoches, Tx
Posts: 2,619
Gallery: i.am.jenn
Stats: 341/341/We'll see when I get there. :)
WOE: None/Playing it by ear
Start Date: 05 September 2010
Madam: Thank you! I guess it's time to buy one and see what I can do with it! Your method sounds nice and easy. I like that!
i.am.jenn is offline  
Old 05-31-2008, 12:32 PM   #243
MAJOR LCF POSTER!
 
i.am.jenn's Avatar
 
Join Date: Apr 2008
Location: Nacogdoches, Tx
Posts: 2,619
Gallery: i.am.jenn
Stats: 341/341/We'll see when I get there. :)
WOE: None/Playing it by ear
Start Date: 05 September 2010


Hawaiian Pizza In A Bowl

Sauce - I found a bottle with 3g carbs per 1/2 cup
Canadian Bacon - I added 2 packages, would've been great with just one
Pineapple chunks - drained to get rid of the extra sugar, it was the small can
Onion - about 1 cup large chopped purple onion
Pizza Cheese - 1 bag

It made 4 bowls... you can only see 3 because I eated the other... nom nom!
i.am.jenn is offline  
Old 05-31-2008, 11:50 PM   #244
Senior LCF Member
 
TiffJake's Avatar
 
Join Date: Apr 2008
Location: Colorado
Posts: 140
Gallery: TiffJake
Stats: 277.7/232/165 Next Mini Goal: 225 by 2/16
WOE: Atkins
Start Date: 4/28/08
Quote:
Originally Posted by jennbaker View Post
Tiff: Looks good, I wish the picture was bigger so I could see the details! I haven't played with spaghetti squash yet, is it easy or is it a lot of work?
Sorry the pic is small, I kept getting the "your file is too large" error message, until I got REALLY small!??

And Madam is right, don't get one too big! Mind was about football size, and that was too much for me. I cooked it in the oven (following instructions I found when I googled "cook spaghetti squash"). It was great to have something like noodles with my meatballs!

And that pizza looks great!! I had something like that the other night with the pineapple (I measured out 4 carbs worth ) and pepperoni. It was YUM!
TiffJake is offline  
Old 06-01-2008, 04:13 AM   #245
Senior LCF Member
 
joshsmom2002's Avatar
 
Join Date: Feb 2008
Location: Virginia
Posts: 162
Gallery: joshsmom2002
Stats: 163/157/135
WOE: Atkins Induction
Okay, I'll play!! Here are a few pics of my recent food porn forays!

1. 1st Oopsie try - they were a bit flat, but delicious!! Subsequent attempts have yielded higher buns!!




2. Cauliflower cakes - reminded me of the potato pancakes my Gramma made when she was alive - the key to getting them crisp was using coconut oil!!!


3. I made this low-carb, crustless cheesecake for a potluck lunch at Church this afternoon. I hope it tastes as good as it looks!!

__________________
Angie
joshsmom2002 is offline  
Old 06-01-2008, 07:30 AM   #246
MAJOR LCF POSTER!
 
i.am.jenn's Avatar
 
Join Date: Apr 2008
Location: Nacogdoches, Tx
Posts: 2,619
Gallery: i.am.jenn
Stats: 341/341/We'll see when I get there. :)
WOE: None/Playing it by ear
Start Date: 05 September 2010
I've been at work all night but I really wish I had the attention span to work on my oopsies. I've been making the crepes and I <3 them sooo much! My last attempt at oopsies were disasterous. I bought a cookie sheet only to find out I have the worlds smallest oven (the cookie sheet was too big) so I ended up cooking them like pancakes in a pan. Like I said, a disaster. I'm hoping next time will be better.

Your cheesecake looks SINFUL!!! I can't have anything that delicious around without sectioning it out into what's legal per day.

Now, the fauxtatoe pancakes... tell me about this recipe! I'd actually really like to make that. My best friend is a freak for potatoe pancakes and I'd like to make them in her honor.
__________________
Life should not be a journey to the grave with the intention of arriving safely in a well preserved body, but rather to skid in sideways, chocolate in one hand, margarita in the other, body thoroughly used up, totally worn out and screaming "WOO HOO! WHAT A RIDE!"

"I'm not crazy, M'Lynn, I've just been in a very bad mood for 40 years!" Ouiser Boudreaux
i.am.jenn is offline  
Old 06-01-2008, 08:40 AM   #247
Senior LCF Member
 
Diorskin's Avatar
 
Join Date: Apr 2008
Posts: 227
Gallery: Diorskin
Way to go Jenn...my DH will love that pineapple recipe! Thanks.

Joshmom,
that is the most beautiful ooopsie roll I have ever seen. Not that i have seen a lot! But yeah, your pix look awesome. Thanks for posting.

I too would like the cali recipe.

Last night I made Shepards Pie. Chicken, califlour, green beans, olives, red peppers, onions. All layered in a casserole dish with a bit of cheese ( ran out). It was good.
Diorskin is offline  
Old 06-01-2008, 04:25 PM   #248
Senior LCF Member
 
joshsmom2002's Avatar
 
Join Date: Feb 2008
Location: Virginia
Posts: 162
Gallery: joshsmom2002
Stats: 163/157/135
WOE: Atkins Induction
AWWW SHUCKS!! Thanks for the compliment on the Oopsies!!

The cauliflower cakes are easy, breezy!!!

1 16 oz. bag frozen cauliflower (you could certainly use fresh, I just happened to have a bag in the freezer), cooked for about 8 minutes until soft, drained well then riced or smashed really good
1 egg
1/2 cup shredded cheddar cheese
1/4 cup grated parmesan cheese
salt & pepper to taste
1/4 tsp. red pepper flakes
1/2 tsp. garlic powder (or 1-2 cloves of garlic minced)
1/2 tsp. onion powder
1-2 T. expellar pressed coconut oil

Mix all ingredients (except coconut oil) together in a bowl. Heat coconut oil over med-high heat in a large skillet. Shape cauliflower mixture into 4 round patties and fry in oil until nicely browned (~3-4 minutes), then flip and cook other side.

Enjoy!!
joshsmom2002 is offline  
Old 06-02-2008, 04:08 PM   #249
Senior LCF Member
 
pickles1010's Avatar
 
Join Date: Feb 2004
Location: GOLDEN VALLEY, ARIZONA
Posts: 194
Gallery: pickles1010
Stats: 198 /190.5 /160 5'8
WOE: ATKINS 72
Start Date: Jan. 2004/ Restart:Jan 2014
[COLOR=Blue]These are my just picked Tomatoes drying in the hot AZ Sun
and those are Peach trees. Lots of Peaches on there this year.


[/COLOR]

Last edited by pickles1010; 06-02-2008 at 04:12 PM..
pickles1010 is offline  
Old 06-02-2008, 04:17 PM   #250
Big Yapper!!!!
 
2big4mysize's Avatar
 
Join Date: Nov 2006
Posts: 8,307
Gallery: 2big4mysize
Stats: 313 to current goalie 169-173
WOE: Atkins 2002
Start Date: june 1 2002
Quote:
Originally Posted by jennbaker View Post


Hawaiian Pizza In A Bowl

Sauce - I found a bottle with 3g carbs per 1/2 cup
Canadian Bacon - I added 2 packages, would've been great with just one
Pineapple chunks - drained to get rid of the extra sugar, it was the small can
Onion - about 1 cup large chopped purple onion
Pizza Cheese - 1 bag

It made 4 bowls... you can only see 3 because I eated the other... nom nom!

Yikes !

pinapple isn't induction foods and while botanically it is a berry Dr Atkins counts it as other fruits so save those for OWL porn food eating
2big4mysize is offline  
Old 06-02-2008, 06:16 PM   #251
Junior LCF Member
 
coolmomles's Avatar
 
Join Date: Apr 2008
Location: NW Houston, Tx
Posts: 24
Gallery: coolmomles
Stats: 375 (2/08) / 260 (11/09) / 199 (under 200)
WOE: Diabetic- Moderate Carbs
Start Date: 02/26/08
Almost Paula Deen's Brisket

Texas Oven-Roasted Beef Brisket


**** her recipe calls for 4 lb brisket trimmed, but if you're baking all day, you might want to double it and freeze half.. or feed a party!!! i always do a bigger one, and then roast for 1.5 hrs, and then bake for 7 -8 hrs. and, i always buy one not trimmed cuz it's cheaper. you could certainly cut some of that fat off, but i'd hesitate to slice it all off - the secret to the juicy, tender brisket in my opinion is that the fat cooks down through the meat. also, you can sub splenda but 2 T over 8-9 pounds of meat isn't too much for us since we're not doing true atkins (diabetic diet), but to keep this induction / atkins friendly...



Ingredients:

* 2 tablespoon chili powder
* * 2 tablespoon salt --- i omit salt completely
* 1 tablespoon garlic powder --- i double amt
* 1 tablespoon onion powder --- i double amt
* 1 tablespoon ground black pepper
* 1 tablespoon sugar --- you can sub splenda but 2 T over 8-9 pounds of meat isn't much
* 2 teaspoon dry mustard
* 1 bay leaf, crushed --- optional, i've never added it
* 4 lb beef brisket, trimmed
* 1 1/2 cup beef stock




Directions:

Preheat the oven to 350 degrees F.

Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast fat side up, uncovered, for 1 hour.

Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.

Trim the fat and slice meat thinly across the grain. Top with juice from the pan.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. We have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Prep Time - 10 minutes
Cook Time - 4 hours
Yield - 10 servings
Difficulty - Easy
*Recipe courtesy Tom Perini
coolmomles is offline  
Old 06-03-2008, 09:57 AM   #252
Senior LCF Member
 
Lotpodz's Avatar
 
Join Date: Jul 2002
Location: NY
Posts: 180
Gallery: Lotpodz
WOE: Atkins
Start Date: 5/21/08
Yum coomom, cant wait to try this! Thanks for posting
Lotpodz is offline  
Old 06-03-2008, 10:02 AM   #253
Big Yapper!!!!
 
2big4mysize's Avatar
 
Join Date: Nov 2006
Posts: 8,307
Gallery: 2big4mysize
Stats: 313 to current goalie 169-173
WOE: Atkins 2002
Start Date: june 1 2002
Quote:
Originally Posted by coolmomles View Post
Texas Oven-Roasted Beef Brisket


**** her recipe calls for 4 lb brisket trimmed, but if you're baking all day, you might want to double it and freeze half.. or feed a party!!! i always do a bigger one, and then roast for 1.5 hrs, and then bake for 7 -8 hrs. and, i always buy one not trimmed cuz it's cheaper. you could certainly cut some of that fat off, but i'd hesitate to slice it all off - the secret to the juicy, tender brisket in my opinion is that the fat cooks down through the meat. also, you can sub splenda but 2 T over 8-9 pounds of meat isn't too much for us since we're not doing true atkins (diabetic diet), but to keep this induction / atkins friendly...



Ingredients:

* 2 tablespoon chili powder
* * 2 tablespoon salt --- i omit salt completely
* 1 tablespoon garlic powder --- i double amt
* 1 tablespoon onion powder --- i double amt
* 1 tablespoon ground black pepper
* 1 tablespoon sugar --- you can sub splenda but 2 T over 8-9 pounds of meat isn't much
* 2 teaspoon dry mustard
* 1 bay leaf, crushed --- optional, i've never added it
* 4 lb beef brisket, trimmed
* 1 1/2 cup beef stock




Directions:

Preheat the oven to 350 degrees F.

Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast fat side up, uncovered, for 1 hour.

Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.

Trim the fat and slice meat thinly across the grain. Top with juice from the pan.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. We have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Prep Time - 10 minutes
Cook Time - 4 hours
Yield - 10 servings
Difficulty - Easy
*Recipe courtesy Tom Perini

sounds yummy, but if you are omitting the salt and using Splenda you are not getting any of the osmotic pressure gradient action to drive the rub flavors inside your beef so you could omitt the 1 hour standing time to speed things up too.
2big4mysize is offline  
Old 06-03-2008, 11:01 AM   #254
jgw
Blabbermouth!!!
 
Join Date: Jan 2006
Location: The Magnolia State
Posts: 5,305
Gallery: jgw
Stats: SW229 CW185 GW150
WOE: Low carb
Start Date: Everyday!
I love this thread also.
jgw is offline  
Old 06-03-2008, 11:21 AM   #255
Senior LCF Member
 
iamcrazy's Avatar
 
Join Date: May 2008
Location: Canada
Posts: 995
Gallery: iamcrazy
Stats: 299/299/150
WOE: Keto
Start Date: September 23, 2012
Quote:
Originally Posted by Diorskin View Post
Jenn,
cool. Let me know what ya think of it.

So I made Cleo's cali pizza...I really used very little sauce. It worked out well but I wanted to eat the whole thing. lol

PS: Whoever posted the spinach recipe, thanks. I am going to make it today. Looks great.


I must have missed the cali recipe, does anyone mind repeating it for me please
iamcrazy is offline  
Old 06-03-2008, 04:40 PM   #256
Senior LCF Member
 
pickles1010's Avatar
 
Join Date: Feb 2004
Location: GOLDEN VALLEY, ARIZONA
Posts: 194
Gallery: pickles1010
Stats: 198 /190.5 /160 5'8
WOE: ATKINS 72
Start Date: Jan. 2004/ Restart:Jan 2014
[COLOR=Blue]more Oopsie Rolls[/COLOR]

pickles1010 is offline  
Old 06-04-2008, 10:16 AM   #257
Junior LCF Member
 
Afrikahneagle's Avatar
 
Join Date: May 2008
Location: Atlanta, GA
Posts: 30
Gallery: Afrikahneagle
Stats: 218/177/150
WOE: Atkins
Start Date: 05/2008
Posting just to look at the recipes and imagine myself cooking them LOL!!!
Afrikahneagle is offline  
Old 06-04-2008, 06:03 PM   #258
MAJOR LCF POSTER!
 
i.am.jenn's Avatar
 
Join Date: Apr 2008
Location: Nacogdoches, Tx
Posts: 2,619
Gallery: i.am.jenn
Stats: 341/341/We'll see when I get there. :)
WOE: None/Playing it by ear
Start Date: 05 September 2010
Diana: Here is a link to Cleos Cauliflower Pizza

The Lighter Side of Low-Carb: I Can't Believe it's Cauliflower Pizza Crust!

Enjoy!
i.am.jenn is offline  
Old 06-04-2008, 09:06 PM   #259
Senior LCF Member
 
MyJourney's Avatar
 
Join Date: Feb 2007
Location: SF Bay Area
Posts: 92
Gallery: MyJourney
WOE: IF 23/1 - Atkinsish - BFL (parts)
Start Date: Long ago
I love taking pictures of my food. I started because it helped me explain to online friends how to cook and now I just like looking at it. I also try and take pictures of my food almost daily because it helps me feel accountable in some way.

Here are my induction friendly meals for the last 3 days.


Grilled chicken with jack cheese, sauteed mushrooms and onion, bacon strips, salad and avocado slices.


Cleos Cauliflower Pizza


Cleos Cauliflower Breadsticks




Rack of lamb


Artichokes


Greek salad
__________________
[COLOR="DarkRed"]Arguing with a stubborn person is like mud-wrestling with a pig. After awhile, you realize that the pig likes it.[/COLOR]

Last edited by MyJourney; 06-04-2008 at 09:09 PM..
MyJourney is offline  
Old 06-05-2008, 09:16 AM   #260
Blabbermouth!!!
 
12yrslater's Avatar
 
Join Date: Jan 2006
Posts: 7,415
Gallery: 12yrslater
Stats: UGH
WOE: Atkins
Start Date: Induction: 10/20/08
Quote:
Originally Posted by MyJourney View Post
I love taking pictures of my food. I started because it helped me explain to online friends how to cook and now I just like looking at it. I also try and take pictures of my food almost daily because it helps me feel accountable in some way.

Here are my induction friendly meals for the last 3 days.


Grilled chicken with jack cheese, sauteed mushrooms and onion, bacon strips, salad and avocado slices.


Cleos Cauliflower Pizza


Cleos Cauliflower Breadsticks




Rack of lamb


Artichokes


Greek salad
OH MY GOODNESS!!! MY MOUTH HASN'T WATERED THIS MUCH IN SOOOO LONG!

Could you please post the recipes to all!?!?!? Bless your lil' heart
12yrslater is offline  
Old 06-05-2008, 09:20 AM   #261
Senior LCF Member
 
Diorskin's Avatar
 
Join Date: Apr 2008
Posts: 227
Gallery: Diorskin
Myjourney,
wow, wow, wow. Looking great! I wanna know about the artichoke. How did you do that? Your pix/food look great.

I am just now making the cali patties. I am happy to be here. lol

I am also going to attempt making my 1st Oopsie rolls.

Last edited by Diorskin; 06-05-2008 at 09:31 AM..
Diorskin is offline  
Old 06-05-2008, 09:43 AM   #262
MAJOR LCF POSTER!
 
i.am.jenn's Avatar
 
Join Date: Apr 2008
Location: Nacogdoches, Tx
Posts: 2,619
Gallery: i.am.jenn
Stats: 341/341/We'll see when I get there. :)
WOE: None/Playing it by ear
Start Date: 05 September 2010
Myjourney: I love taking pictures of my food too!!! Yours are very pretty!!!
i.am.jenn is offline  
Old 06-05-2008, 10:38 AM   #263
Senior LCF Member
 
Diorskin's Avatar
 
Join Date: Apr 2008
Posts: 227
Gallery: Diorskin
Maybe this thread is a bad idea for me. I made the cali patties and ate the whole thing. lol - I am not kidding. I did not manage to make patties however. Mine looked more like a scramble. Perfect for a morning when we fry bacon. My black stove looked horrible from cooking with co! lol

Totally delish

Reminded me of hash browns.
Diorskin is offline  
Old 06-05-2008, 10:54 AM   #264
Senior LCF Member
 
MyJourney's Avatar
 
Join Date: Feb 2007
Location: SF Bay Area
Posts: 92
Gallery: MyJourney
WOE: IF 23/1 - Atkinsish - BFL (parts)
Start Date: Long ago
The dishes are all fairly simple.

The chicken I just threw some random stuff together. Probably something like salt, pepper, garlic powder, hot paprika, oregano, thyme, cumin, turmeric... just dumped the spices in a bowl and mixed them with a fork and then put a little olive oil and formed a paste and rubbed the chicken with it and seared it in the cast iron. The mushrooms and onions I sauteed in the bacon grease with a couple of pinches of the dry spices that I prepared for the chicken.

The salads are mixed baby greens, sliced grape tomato, a slice of red onion diced, kalamata olives, crumbled feta and when I eat more carbs I sometimes sprinkle some walnuts. I also play around with the cheese.. sometimes I use stilton or gorgonzola etc. and I just eat it with oil and vinegar.

The artichokes are easy to prepare and soooo good. Basic artichoke prep... cut about an inch off the top... slice a little off the bottom and peel the stem (or it gets a little stringy). Remove some of the tough outer leaves and then slice the tops (thorny part) from the rest of the leaves using kitchen shears. Then slice the artichoke in half lengthwise... using a spoon scoop out the fuzzy choke... rub each half with lemon or let it sit in lemon water or it gets brown quickly.

Then... once the artichoke is prepared I steamed it with some lemon and then sliced it into quarters, stuffed some garlic between the leaves... heated some butter and evoo in a pan... seasoned the pan with salt and pepper and then sauteed the artichokes in the mixture and then squeezed some more lemon juice on top.

Now I don't always steam the asparagus first, sometimes I just saute it raw and then pour some lemon juice or chicken broth or white wine and put the cover on for a few minutes.

Sometimes I also roast or grill the artichokes and dip in butter or in an aioli. I love artichokes!


The rack of lamb is easy. I mix some olive oil, some McCormicks Greek seasoning, some fresh oregano, thyme, marjoram, mint, a couple of garlic cloves and some lemon juice or a packet of true lemon. I blend it all in the magic bullet and then marinate the lamb. Then I put some olive oil in the cast iron and sear on all sides (about 7-8 minutes) and then put it in the oven at 400 for 15 minutes for medium rare.
MyJourney is offline  
Old 06-05-2008, 11:59 AM   #265
Junior LCF Member
 
GonnaLose40's Avatar
 
Join Date: Jun 2008
Location: Cape Coral, FL
Posts: 24
Gallery: GonnaLose40
Stats: 248/166/135
WOE: Atkins
Start Date: 6/05/08
Ok so this is my 1st day on Atkins.... This stuff looks great! I didn't you could eat like this. I know not all of the recipes are for induction but they look great.

Can we eat fast food burgers with out the bun?
GonnaLose40 is offline  
Old 06-05-2008, 01:52 PM   #266
Senior LCF Member
 
ChaiLatté's Avatar
 
Join Date: May 2008
Location: Groton, MA
Posts: 510
Gallery: ChaiLatté
Stats: 267.5/230.5/155
WOE: Low cal, moderate/low carb
Start Date: May 2008
I can't believe that I am not the only person who takes pictures of their food! :-)

Here is my swordfish, spinach and shrimp dinner -


And this is my kielbasa and cheddar omelette


My 4pounder. . .


Thanks for all your pictures people, YUM !
ChaiLatté is offline  
Old 06-05-2008, 02:34 PM   #267
Blabbermouth!!!
 
BarbDe's Avatar
 
Join Date: Nov 2006
Location: SE Florida
Posts: 6,834
Gallery: BarbDe
Stats: Quit smoking 11/4/07; 16/10/10 on 11/30/12
WOE: Low carb/Paleo/& Crossfit!
Start Date: August 2004
Quote:
Originally Posted by ChaiLatté View Post
I can't believe that I am not the only person who takes pictures of their food! :-)

Here is my swordfish, spinach and shrimp dinner -


And this is my kielbasa and cheddar omelette


My 4pounder. . .


Thanks for all your pictures people, YUM !
Hey I just got those same plates for my BD!
Seafood, yummmmm!
BarbDe is offline  
Old 06-05-2008, 07:12 PM   #268
MAJOR LCF POSTER!
 
i.am.jenn's Avatar
 
Join Date: Apr 2008
Location: Nacogdoches, Tx
Posts: 2,619
Gallery: i.am.jenn
Stats: 341/341/We'll see when I get there. :)
WOE: None/Playing it by ear
Start Date: 05 September 2010
BarbDe: I just bought new plates too! I can't wait to cook and showcase pretty foods on them!!! (although they look like my small plates I've been using!) --- HAPPY BIRTHDAY!!!

GonnaLose40: You can eat them without the bun, watch out for ketchup (a lot of sugar in there). A lot of people use Cleo's Oopsies in place of hamburger buns. The Lighter Side of Low-Carb: The Sailor Scouts make my Revol-oopsie rolls!

I hope that helps!!!
i.am.jenn is offline  
Old 06-06-2008, 09:36 AM   #269
Junior LCF Member
 
GonnaLose40's Avatar
 
Join Date: Jun 2008
Location: Cape Coral, FL
Posts: 24
Gallery: GonnaLose40
Stats: 248/166/135
WOE: Atkins
Start Date: 6/05/08
Thank you! I'm defiantly trying those this Weekend!
GonnaLose40 is offline  
Old 06-06-2008, 10:10 AM   #270
MAJOR LCF POSTER!
 
i.am.jenn's Avatar
 
Join Date: Apr 2008
Location: Nacogdoches, Tx
Posts: 2,619
Gallery: i.am.jenn
Stats: 341/341/We'll see when I get there. :)
WOE: None/Playing it by ear
Start Date: 05 September 2010
There are a few threads on cleo's blogs with tips for the oopsies. If you underbeat the egg whites they'll be runny and flat. If you over mix the egg whites with the yolk/cream cheese mixture they'll be runny and flat. It's definitely worth reading up on to have a more successful first attempt.
i.am.jenn is offline  
Closed Thread


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are On



All times are GMT -7. The time now is 11:58 AM.


Copyright ©1999-2014 Friends Forums LLC. All rights reserved. - Terms of Service | Privacy Policy
LowCarbFriends® is a registered mark of Friends Forums, LLC.