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Old 09-13-2010, 11:33 AM   #1441
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Thanks for the recipe, Lainie.
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Old 09-13-2010, 01:12 PM   #1442
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lainielou...thanx for the sauce recipe I must try it, it looks mouthwatering

aguamenti...hope you enjoy it
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Old 09-13-2010, 02:24 PM   #1443
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Thank you! Have been missing YUMMY EASY soups!
Made it w/ Cleo's Pot Pie for dinner.
AHHH! Can't wait for winter now! LOL

Quote:
Originally Posted by aguamenti22 View Post
Sure thing!

The recipe I made was enough for three half cup servings and it was sooooo good!

Ok

Half an onion sliced into strips
2 tbsp butter
1 can beef broth
1/8 teaspoon dried thyme
salt and pepper to taste, you wont need much salt cuz of the beef broth

Either swiss, provolone, or gruyere or a mixture of all three



Sautee the onions in the butter until they are a deep golden brown.
Add the salt and pepper to taste, and the thyme
Add the can of beef broth and simmer for about 20 minutes until the soup reduces a bit.

Serve in ramekins or oven safe bowls, top with the cheese and place under broiler for a few minutes until the cheese bubbles.

HTH!


Its very very good!!!
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Old 09-13-2010, 02:29 PM   #1444
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Has anyone made Jody's pumpkin bake w/ anything other then Splenda? Not a real fan of it. But want to try this bake:
To refresh memories this is the recipe in question
This is originally Jody's Pumpkin Bake from here I think, but I tweaked it, doubled it and put it in five half pint mason jars and baked it. VERY good, like pumpkin pie with a cake texture, hence the name!


Jody's Pumpkin Bake

1 15 oz. can pumpkin [1/4 cup (2 oz), 2.4 c; 152=7.5 c per can]
1 8oz block cream cheese [1 oz=0.8 c=8x0.8=6.4 c]
5 eggs
1/2 c. Splenda
1 1/2 t. p.pie spice
1 t. cinnamon

I soften the cream cheese then mix well.

Add pumpkin, mix well.

Add eggs, splenda and spices, mix well.

Spray a pie dish and dust with splenda (if you like-not necessary) Pour in batter and bake @ 350 for 30 minutes.

I got 5 1-cup individual servings, it comes to 2.8 carbs each.
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Old 09-13-2010, 02:41 PM   #1445
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Quote:
Originally Posted by Rosemarie View Post
Thank you! Have been missing YUMMY EASY soups!
Made it w/ Cleo's Pot Pie for dinner.
AHHH! Can't wait for winter now! LOL
You're
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Old 09-13-2010, 04:16 PM   #1446
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Quote:
Originally Posted by Mel 7 View Post
OMG this sauce is so good !

TY LainieLou
You're , Mel! So happy to hear you enjoyed it!

Tempted by Food and Monkee you're , too!

I love this thread so much. Pumpkin bake is definitely in my future!
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Old 09-13-2010, 04:39 PM   #1447
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Trying Jody's Pumpkin Bake this evening. Thanks!
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Old 09-14-2010, 06:25 AM   #1448
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Quote:
Originally Posted by Rosemarie View Post
Has anyone made Jody's pumpkin bake w/ anything other then Splenda? Not a real fan of it. But want to try this bake:
To refresh memories this is the recipe in question
This is originally Jody's Pumpkin Bake from here I think, but I tweaked it, doubled it and put it in five half pint mason jars and baked it. VERY good, like pumpkin pie with a cake texture, hence the name!


Jody's Pumpkin Bake

1 15 oz. can pumpkin [1/4 cup (2 oz), 2.4 c; 152=7.5 c per can]
1 8oz block cream cheese [1 oz=0.8 c=8x0.8=6.4 c]
5 eggs
1/2 c. Splenda
1 1/2 t. p.pie spice
1 t. cinnamon

I soften the cream cheese then mix well.

Add pumpkin, mix well.

Add eggs, splenda and spices, mix well.

Spray a pie dish and dust with splenda (if you like-not necessary) Pour in batter and bake @ 350 for 30 minutes.

I got 5 1-cup individual servings, it comes to 2.8 carbs each.
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I always use stevia, but that's an acquired taste. I don't dust the pie plate with anything, just spray it.

You could use whatever sweetener you prefer, just use the equivalent amount for 1/2 cup sweetness.
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Old 09-14-2010, 01:41 PM   #1449
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Quote:
Originally Posted by Madam De Leon View Post
I always use stevia, but that's an acquired taste. I don't dust the pie plate with anything, just spray it.

You could use whatever sweetener you prefer, just use the equivalent amount for 1/2 cup sweetness.
Thanks. I like stevia as well, just wasn't sure if it would bake well in it. Will try. Have been wanting to try for sometime.
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Old 09-14-2010, 02:52 PM   #1450
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Just made the Pumpkin Bake in little tart/quiche pans. I got six tarts out of the recipe. In addition to the Splenda, I also put in about 2 tsp of brown sugar flavored artificial sweetener. They look delish... haven't tried one yet.
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Old 09-14-2010, 05:16 PM   #1451
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West African Style Shepard's Pie

In trying to figure out things to do with Trader Joe's Peanut Flour. . . I came up with this. . it was excellent!
Attached Images
File Type: jpg West African Shepard's Pie.jpg (57.0 KB, 43 views)
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Old 09-14-2010, 05:41 PM   #1452
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Quote:
Originally Posted by Raini View Post
Just made the Pumpkin Bake in little tart/quiche pans. I got six tarts out of the recipe. In addition to the Splenda, I also put in about 2 tsp of brown sugar flavored artificial sweetener. They look delish... haven't tried one yet.
Okay... I tried one and it is fantabulous! I sprayed three of the little pans with Pam and filled three without spraying them first. They all came out of the pans as easy as... well, pie!
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Old 09-14-2010, 05:45 PM   #1453
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where does everyone get all of these different kinds of sweeteners? brown sugar flavored, etc?
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Old 09-14-2010, 08:06 PM   #1454
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Quote:
Originally Posted by lainielou View Post
In trying to figure out things to do with Trader Joe's Peanut Flour. . . I came up with this. . it was excellent!
Do tell... what is this yummy looking creation? And where do you get the peanut flour?
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Old 09-14-2010, 08:40 PM   #1455
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Quote:
Originally Posted by Cisalisa View Post
Do tell... what is this yummy looking creation? And where do you get the peanut flour?
Hi Lisa -

It's a West African Shepard's Pie - there is a West African peanut stew that I LOOSELY based this one. You can buy peanut flour, which is high protein and low carb, at Trader Joe's or even on Netrition. It tastes peanutty - and I was looking to figure out how to make something savory as all I had dancing in my head was sweets. It's got ground beef, lots of herbs and spices, cabbage, tomato, chiles, etc and the peanut flour thickens the sauce and adds a lovely flavor. Shepard's Pie is usually topped with mashed potatoes but I used mashed cauliflower - it was really good and super satisfying. My next savory peanut flour based treat will definitely be Thai chicken satay as I can imagine an amazing peanut sauce that I could make with that flour!
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Old 09-14-2010, 08:56 PM   #1456
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Thank you very much!
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Quote:
Originally Posted by aguamenti22 View Post
Hi Tanner! Thank you for the compliment! The chicken curry recipe I used is

2 pounds boneless chicken thighs cut in cubes (you can also use chicken breasts if you like)
Half a large onion sliced in strips
3/4 cup heavy cream
3 teaspoons curry powder (you can add more to taste but I felt this amount was just right)
4 cloves of garlic minced
salt and pepper to taste


Cook the chicken thighs in a pan until golden brown.
Remove the chicken to a plate and add the minced garlic, curry powder, and onions to the pan.
Cook until the onions are soft and the curry is fragrant.
Add the heavy cream and simmer for a few minutes, the sauce will thicken as it simmers.
At this point taste the sauce and see if the taste is right for you. If not season with salt to taste.
Add the chicken back to the pan and simmer for about 2 minutes just so the chicken gets covered in the sauce.

Its a very easy recipe and its very good.

HTH!
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Old 09-14-2010, 09:01 PM   #1457
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Happy Labs- YUM! Thanks for sharing this recipe -- those tenders look excellent -- I know my kids would love them too!

Tanner,

Quote:
Originally Posted by happylabs View Post
Tonight I made oven fried chicken tenders. I combined ideas from a couple different recipes.

I dredged the chicken tenders in melted better which I had added some hot sauce to and then coated them with a combination of ground up pork rinds, canned parm, garlic and onion powder, salt and pepper and baked them for 30 minutes at 375. This was my first attempt at breading anything with the pork rinds and I was very pleased!
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Old 09-14-2010, 10:05 PM   #1458
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I have to keep an eye on this thread everything looks so amazing!
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Old 09-14-2010, 11:28 PM   #1459
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Quote:
Originally Posted by lainielou View Post
Hi Lisa -

It's a West African Shepard's Pie - there is a West African peanut stew that I LOOSELY based this one. You can buy peanut flour, which is high protein and low carb, at Trader Joe's or even on Netrition. It tastes peanutty - and I was looking to figure out how to make something savory as all I had dancing in my head was sweets. It's got ground beef, lots of herbs and spices, cabbage, tomato, chiles, etc and the peanut flour thickens the sauce and adds a lovely flavor. Shepard's Pie is usually topped with mashed potatoes but I used mashed cauliflower - it was really good and super satisfying. My next savory peanut flour based treat will definitely be Thai chicken satay as I can imagine an amazing peanut sauce that I could make with that flour!
Just a reminder that peanut isn't in the allowed food list for Induction. That sounds delish. Where did you use the peanut flour for, just as thickener? I've made shepherd's pie with mashed cauli instead of mashed potatoes and it was great.
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Old 09-15-2010, 12:55 AM   #1460
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Quote:
Originally Posted by lainielou View Post
where does everyone get all of these different kinds of sweeteners? brown sugar flavored, etc?
This was an old box of brown Sugar Twin that I've had in the cupboard. Not sure where they sell it now, if they still do.
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Old 09-15-2010, 06:47 AM   #1461
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Quote:
Originally Posted by dollkey View Post
Just a reminder that peanut isn't in the allowed food list for Induction. That sounds delish. Where did you use the peanut flour for, just as thickener? I've made shepherd's pie with mashed cauli instead of mashed potatoes and it was great.
Thanks . . I didn't realize that peanuts/peanut butter were not allowed in induction. . .my doctor told me to eat some peanut butter celery if I needed a crunchy snack. . .sorry all, I don't want anyone going off program.

The meat mixture is "juicy" with canned tomatoes and beef broth so, yes, the peanut flour thickens it up nicely.

the nutrition stats for the peanut flour is: per 1/4 c.: 110c., 4g fat, 8 g carbs, 4 g fiber, 2 g sugars, 16g protein
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Old 09-16-2010, 07:25 AM   #1462
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Just a reminder that peanut isn't in the allowed food list for Induction.
Good point. I always for get that peanuts aren't a nut!:blush:
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Old 09-16-2010, 07:26 AM   #1463
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Just a reminder that peanut isn't in the allowed food list for Induction.
Good point. I always forget that peanuts aren't a nut!:blush:
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Old 09-16-2010, 08:10 AM   #1464
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HELP! Can anyone who is an expert on Induction explain to me the peanut thing. . .there are quite a few Atkins bars that are peanut/peanut butter based that say they are suitable for all phases of Atkins. . .including induction - I just got DANDR but it doesn't really address it. Thank you.
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Old 09-16-2010, 09:13 AM   #1465
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Quote:
Originally Posted by lainielou View Post
HELP! Can anyone who is an expert on Induction explain to me the peanut thing. . .there are quite a few Atkins bars that are peanut/peanut butter based that say they are suitable for all phases of Atkins. . .including induction - I just got DANDR but it doesn't really address it. Thank you.
I'm not really an expert but when I did Induction, I only ate the foods on the allowed list. Peanuts are legumes and are not allowed. Nuts are not allowed either. I have no idea about the Atkins bars because they are not available where I am.

May I ask why you eat the Atkins bars? For convenience? Sweets? If you let us know maybe we could suggest an induction-friendly recipe to take its place.
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Old 09-16-2010, 10:58 AM   #1466
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I bought a box once and didn't like them and they were a trigger food - I guess 'cause of the sweetness. They are SUPER sweet. No, I am just actually quite fond of the peanut flour. .I can find many uses for it but want to stay on the right path in induction. . .I am just confused because if there are no peanuts/nuts/legumes in induction, I don't understand why the Atkins bars are labeled as safe for all phases. Maybe I am being too literal.

Thanks for your help, tho.
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Old 09-16-2010, 11:16 AM   #1467
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Quote:
Originally Posted by lainielou View Post
I bought a box once and didn't like them and they were a trigger food - I guess 'cause of the sweetness. They are SUPER sweet. No, I am just actually quite fond of the peanut flour. .I can find many uses for it but want to stay on the right path in induction. . .I am just confused because if there are no peanuts/nuts/legumes in induction, I don't understand why the Atkins bars are labeled as safe for all phases. Maybe I am being too literal.

Thanks for your help, tho.
Lainielou- Try calling the 800 number on the box, or maybe their website if you don't have the box anymore.

I didn't like the bars they had for quite awhile, but they've come up with some better ones. I don't like to rely on them too heavily, but I've been using them when I just can't get to a meal (like out in the sailboat or when in town shopping and dh isn't hungry because he ate so much for the last meal!) Surprisingly, the newer ones have a more normal sweetness to them instead of the artificially over-the-top sweetness, and they aren't a trigger food for me at all. They are a "Wow, this was really good, filled me up and took care of my sweet tooth" thing for me. And I've lost 6 pounds in the last 9 days, where I'd been stalled for months before. (I'm sure that wouldn't be the same for everyone, but they work for me!)

I know what you mean about the contradictions, though. DANDR clearly says to avoid cottage cheese during induction, but then lists it in one of the induction menus. Go figure...
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Old 09-16-2010, 11:47 AM   #1468
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Quote:
Originally Posted by Raini View Post
Lainielou- Try calling the 800 number on the box, or maybe their website if you don't have the box anymore.

I didn't like the bars they had for quite awhile, but they've come up with some better ones. I don't like to rely on them too heavily, but I've been using them when I just can't get to a meal (like out in the sailboat or when in town shopping and dh isn't hungry because he ate so much for the last meal!) Surprisingly, the newer ones have a more normal sweetness to them instead of the artificially over-the-top sweetness, and they aren't a trigger food for me at all. They are a "Wow, this was really good, filled me up and took care of my sweet tooth" thing for me. And I've lost 6 pounds in the last 9 days, where I'd been stalled for months before. (I'm sure that wouldn't be the same for everyone, but they work for me!)

I know what you mean about the contradictions, though. DANDR clearly says to avoid cottage cheese during induction, but then lists it in one of the induction menus. Go figure...
Thanks, Raini. . .I am just going to do my thing. . the peanut flour didn't trigger anything and I felt good and the meal i made with it was really satisfying and delicious. I just am trying my best to adhere to induction but I don't and won't drive myself crazy with it. I appreciate your help.
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Old 09-16-2010, 09:24 PM   #1469
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Mmmmm! Just made jalapeno poppers wrapped in bacon, and we ended dinner with them. What a treat! Dh was impressed! They'll be a great appetizer to take to potlucks while we're on our trip.
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Old 09-16-2010, 10:41 PM   #1470
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I love poppers! My fav is filled with cream cheese and pepper jack. Yum yum!
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