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Old 06-15-2010, 06:07 PM   #691
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yes- I was thinking that myself- I actually had rum on the counter- but I'm hanging today- had about a litre of wine yesterday (it was served in baby bottles 240 ml and I had 4) so was not going to test the rum today.
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Old 06-15-2010, 07:37 PM   #692
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Diet Coke Braised Beef Short Ribs

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Old 06-15-2010, 10:21 PM   #693
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Sorry skewers again! Prawns cooked on the griddle with mango chutney but for induction you could use coriander chutney instead

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Old 06-16-2010, 06:59 AM   #694
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Oh my! Ribs & Shrimp!
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Old 06-16-2010, 10:43 AM   #695
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Wow! Those Ribs and Prawns look way Nummy!
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Old 06-16-2010, 11:13 AM   #696
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Those ribs certainly do look yummy
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Old 06-16-2010, 11:41 AM   #697
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I just got my griddle/grill pan and I am so stoked to use it! woohoo!!!
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Old 06-16-2010, 12:33 PM   #698
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WooHoo!
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Old 06-16-2010, 08:32 PM   #699
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mmmm... ribs
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Old 06-17-2010, 06:38 AM   #700
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Mock Potato Soup- variation from linda sue's recipe Linda's Low Carb Menus & Recipes

I didn't add the onions, but used smoked bacon- cooked till crisp and added to the soup with its drippings while cooking to get that flavour in. I made a huge batch and froze them. Only 3.5 carbs /serving! Yummy and filling!
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Old 06-17-2010, 08:30 AM   #701
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the blue bowl makes it so pretty! looks like a magazine picture.
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Old 06-17-2010, 10:13 AM   #702
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Ok guys, I'm new here, but I've done Atkins for a few years (on and off). I've recently restarted, and stumbled upon your site when googling recipes! ALL of these pics look fabulous and remind me why I love low-carb!! Thanks for sharing, I can't wait to try some of these!
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Old 06-17-2010, 11:04 AM   #703
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Quote:
Originally Posted by PAOLISIMA View Post

Hi PAOLISIMA!
Those ribs sure do look delicious! Can you please post the recipe? Also, how do they taste? Are they sweet? Like BBQ-Y??

Thanks!
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Old 06-17-2010, 11:29 AM   #704
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Quote:
Originally Posted by aguamenti22 View Post
Hi PAOLISIMA!
Those ribs sure do look delicious! Can you please post the recipe? Also, how do they taste? Are they sweet? Like BBQ-Y??

Thanks!


Thank you and yes they are sweet but not to much as I use equal parts of beef stock and diet coke but if you want them either sweeter or salty just adjust the liquids.

Recipe:

Shallots
Red peppers
Mushrooms
Short ribs
Beef stock
Diet coke
Salt and pepper

Cook the shallots and red peppers until golden brown then cook at high temp the short rips (you want them crispy not completely cook) then put the shallots, peppers, mushrooms and the ribs in the pot again, add the beef stock and diet coke and finish in the oven at 350 for about an hour or so.
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Old 06-17-2010, 11:37 AM   #705
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Yum on the ribs. Yum on the shrimp. Yum on the soup. Yum on everything! I love food porn.
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Old 06-17-2010, 12:30 PM   #706
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Chicken Breasts stuffed with Bourisn, coated with pesto and breaded with seasoned parmigiana cheese. Served with a 'tomato sauce' I just diluted 1 tsp of tomato paste and seasoned it and microwaved it. Served with green bean bundles- wrapped with bacon.

And for dessert- 3 minute chocolate coconut cake with lightly whipped cream. Recipe form Linda Sue.
Linda's Low Carb Menus & Recipes

I altered it slightly. I used half butter half EVCO. I also added 2 Tablespoons of shredded coconut. I also divide the batter into to ramekins to get 2 servings. 3.7 nc total including cream. It would be just 2 nc for just the cake (half the recipe as shown) if I hadn't added the coconut and the cream.

* I follow NANY and on exteneded induction you are allowed nuts after 2 weeks so the pesto (pine nuts) and cake (almond flour, coconut) is permitted. I'm not sure about cocoa powder- don't know when that is allowed... but it's half a Tablespoon per serving.
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__________________
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< me at 155-160 in 2005
May -10.6 lbs June -11lbs July - 8.6 Aug- 6.8lbs Sept- 2.2 (preg/MC) Oct- 8.6 Nov-8.8lbs Dec -7.8lb
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Old 06-17-2010, 02:03 PM   #707
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can't weight ....."drouls" that looks mouth watering and to pretty to eat!!!
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Old 06-17-2010, 07:07 PM   #708
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Quote:
Originally Posted by can't weight View Post
Chicken Breasts stuffed with Bourisn, coated with pesto and breaded with seasoned parmigiana cheese. Served with a 'tomato sauce' I just diluted 1 tsp of tomato paste and seasoned it and microwaved it. Served with green bean bundles- wrapped with bacon.

And for dessert- 3 minute chocolate coconut cake with lightly whipped cream. Recipe form Linda Sue.
Linda's Low Carb Menus & Recipes

I altered it slightly. I used half butter half EVCO. I also added 2 Tablespoons of shredded coconut. I also divide the batter into to ramekins to get 2 servings. 3.7 nc total including cream. It would be just 2 nc for just the cake (half the recipe as shown) if I hadn't added the coconut and the cream.

* I follow NANY and on exteneded induction you are allowed nuts after 2 weeks so the pesto (pine nuts) and cake (almond flour, coconut) is permitted. I'm not sure about cocoa powder- don't know when that is allowed... but it's half a Tablespoon per serving.
yum!

I want to post the flourless chocolate and hazelnut ganache cake I made yesterday but obviously ita not induction friendly, so if you want a look its on the atkins food porn thread
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Old 06-17-2010, 09:14 PM   #709
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of course I wanna look!!! following you there!
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Old 06-18-2010, 12:00 PM   #710
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Hi all!

Yesterday for lunch I had baked tilapia coated in olive oil, salt, pepper and lemon juice and topped with tomato, onion, zucchini, and jalapenos. Boy were they hot!




For dinner last night I made bacon wrapped chicken thighs coated in low carb bbq sauce (1 carb per tablespoon) I used 2 tbsp for the whole batch. Served with roasted onion and mushrooms. It was really good!








I had leftovers from the bacon wrapped bbq chicken so today for lunch I made bbq chicken pizza!!! It was soooooooo good! I used cleo's pizza crust and topped it with 1 tbspn pizza sauce and 1 tbsp low carb bbq sauce mixed together. Topped it with cheddar cheese, leftover roasted onion and mushrooms, and leftover bbq bacon wrapped chicken!





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Old 06-18-2010, 12:53 PM   #711
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yum- that pizza looks delish!!
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Old 06-18-2010, 02:24 PM   #712
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Hot & Spicy wings, with sweet peppers, and ceasar dip.
(sorry the photo is a bit blurry)
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Old 06-18-2010, 03:12 PM   #713
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I am so hungry right now, not sure what to do...all these pics drive me nuts at the moment...
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Old 06-18-2010, 03:51 PM   #714
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cook!! And then post pictures so we can drool over them!
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Old 06-19-2010, 02:13 AM   #715
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Hot & Spicy wings, with sweet peppers, and ceasar dip.
(sorry the photo is a bit blurry)
They look delish
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Old 06-19-2010, 07:51 AM   #716
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Porterhouse steak cooked on the griddle with roasted veggies & a creamy garlic & bacon sauce

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Old 06-19-2010, 11:47 AM   #717
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Had a few friends over and made these for appetizer. I believe they are procutto ham that i filled with cream cheese and parsley

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Old 06-19-2010, 12:08 PM   #718
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Cerise- i will need a recipe for that creamy bacon garlic sauce. Do you just deglaze the bacon fat with cream? Looks delish over a nice steak.
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Old 06-19-2010, 01:39 PM   #719
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Yeah...that sauce looks way Nummy!

I made a 1MM sausage sammie for Brekkers.
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Old 06-19-2010, 02:37 PM   #720
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Originally Posted by ironic44 View Post
I have a question...I tried make those cheese chips that people talk about. I don't think I'm doing it right.....I told you I don't know how to cook....lol
Last night i took a piece of wax paper and put a slice of american cheese all broken up on it......It smell and looked great...I couldnt get them off the paper.
Today i sprayed the wax paper with pam........they didn't crisp up......i then tried a paper plate with pam.....same thing.......what am I doing wrong
The secret is using parchment paper. Be sure the parchment paper is as large as your turntable and then tuck the corners under. I put the parchment paper in the microwave, then cut the cheese on a cutting board, then place the pieces of cheese on the parchment paper. It's hard to lift a loaded piece of parchment paper into the oven without dropping bits of the cheese.

Cut each slice of American cheese into 16 equal pieces and place them about 1 1/2 inches apart on the parchment paper, then cook them on high for about 2 minutes, or until they turn brown. They taste so much like Cheese-Its or Cheese-Nips that it amazed me.

Be very careful when lifting the parchment paper out of the oven - the turntable can get VERY hot!
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