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Old 06-13-2011, 01:03 PM   #271
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My first Caprese Salad
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Old 06-13-2011, 01:05 PM   #272
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And for breakfast this morning eggs with sausage and cheese
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Old 06-13-2011, 04:16 PM   #273
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Quote:
Originally Posted by NoSunNoFun View Post
I want to make this but cannot find any pasta sauces that are a low carb. Can you please tell me the name brand or how you make your red sauce. Thank you so much, it looks delisious!
Well, I either make my own Marinara sauce or when I don't have any pre-made, I just buy the commercial ones. Most have 13Carb/grms per 1/2 cup. Some have fewer. The recipe calls for only 1/2cup (I used a bit more) and the recipe yields from 6 to 9 slices. So, per slice of lasagne is not much in the form of sauce carbs.
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Old 06-13-2011, 04:22 PM   #274
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Paolisima~Wowzer! That Tilapia looks Professional!
Yummo...on the Brekkers and Caprese.
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Old 06-13-2011, 04:23 PM   #275
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BBQ Chic & Mock Mash:


Oriental Style Dog soup:
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Old 06-13-2011, 04:47 PM   #276
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Originally Posted by Asiago View Post
Dinner tonight...

At lunch today, I mixed minced garlic, kosher salt, cracked pepper, red wine vinegar, olive oil and fresh rosemary, sage and thyme. Then I schmeared the whole mess on two 1 lb pork tenderloins and let marinate until 6:00 tonight. DH grilled them up and we had parmesan broccoli again (plain broc for picky DS).

I have never used this marinade before - got it in a new outdoor cookbook "Get Fired Up!" by the Deen Brothers - and it was amazingly tender and good. Definitely a do over!

After letting it rest and slicing:



My plate:



We ate outside on the deck and it was a very pleasant meal together!
Those look amazing!! I'm in Central FL too btw
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Old 06-13-2011, 04:48 PM   #277
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Originally Posted by PAOLISIMA View Post
Hamburger meat with caramelize onions, cheddar cheese and mayo
Girl your food pics ALWAYS make me huuunnnngrrrryyyyy!!!
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Old 06-13-2011, 05:10 PM   #278
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That's gorgeous - did you use a marinade or special seasoning of any kind? Did you deep fry, or pan fry in coconut oil? I love the crisp on it.
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Old 06-13-2011, 05:11 PM   #279
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Whole fried tilapia
Ooops - I mean, THIS is gorgeous (see my previous post) - I'd love to know your method of frying and spices you used.
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Old 06-13-2011, 05:39 PM   #280
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My try!

My first attempt at Food porn. Grilled Italian brats on a bed of garlic spinach that was sauteed in butter with a little red onion and topped with Feta.



Uploaded with ImageShack.us

Last edited by priori; 06-13-2011 at 05:45 PM..
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Old 06-13-2011, 07:23 PM   #281
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Quote:
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That's gorgeous - did you use a marinade or special seasoning of any kind? Did you deep fry, or pan fry in coconut oil? I love the crisp on it.
Thanks!! I just put some salt and lime juice all over it and I used corn oil to deep fry it . Hope it helps
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Old 06-13-2011, 11:31 PM   #282
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Hey there.. Fantastic food pictures! Where would I find the recipe for this "Spinach Lasagna"? Cheers!
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Old 06-14-2011, 11:18 AM   #283
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Angie~Here:
SPINACH LASAGNA
1 pound ground beef
2 tablespoons onion, chopped
1/8 teaspoon garlic powder
1/2 cup spaghetti sauce
8 ounces cream cheese
1 egg
1/8 teaspoon pepper
10 ounces frozen chopped spinach, thawed & drained
4 ounces mozzarella cheese, shredded
2 tablespoons parmesan cheese (I used the kind in a can)
Brown the hamburger with the onion; drain off the fat. Mix in the garlic powder and spaghetti sauce; season to taste and heat until bubbly. Meanwhile, soften the cream cheese in a medium-size microwaveable bowl for about 40-60 seconds. Stir until creamy; beat in the egg and pepper with a spoon until well mixed. Blend in the spinach. Spread half of the meat mixture evenly in the bottom of a greased, 8 x 8" glass baking pan. Spread the spinach mixture over the meat; top with the mozzarella, then the rest of the meat. It may not completely cover the top, but that's ok. Sprinkle with the parmesan cheese. Bake at 350? about 30 minutes until hot and bubbly. Or, cover with plastic wrap and vent one corner then microwave on HIGH for 3 minutes; then reduce to MEDIUM and cook for another 7-10 minutes until hot and bubbly. Let stand 3 minutes before serving.
Makes 6-9 servings
Can be frozen
Per 1/6 Recipe: 368 Calories; 28g Fat; 23g Protein; 5.5g Carbohydrate; 2g Dietary Fiber; 3.5g Net Carbs
Per 1/8 Recipe: 276 Calories; 21g Fat; 17g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
Per 1/9 Recipe: 245 Calories; 19g Fat; 15g Protein; 3.5g Carbohydrate; 1g Dietary Fiber; 2.5g Net Carbs
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Old 06-14-2011, 11:19 AM   #284
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Priori~Luv spinach!
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Old 06-14-2011, 11:26 AM   #285
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Brekkers this AM...Cinnamon Strawberry (Only around 4 sliced strawberries) Omelett/Crepe w/side of Bacon:


1 large (1-3/8") strawberry:
Calories - 6, Fiber - 0.4 grams, Carbohydrates - 1.4 grams

Last edited by Rbenz; 06-14-2011 at 11:32 AM..
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Old 06-14-2011, 11:29 AM   #286
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Quote:
Originally Posted by Rbenz View Post
Angie~Here:
SPINACH LASAGNA
1 pound ground beef
2 tablespoons onion, chopped
1/8 teaspoon garlic powder
1/2 cup spaghetti sauce
8 ounces cream cheese
1 egg
1/8 teaspoon pepper
10 ounces frozen chopped spinach, thawed & drained
4 ounces mozzarella cheese, shredded
2 tablespoons parmesan cheese (I used the kind in a can)
Brown the hamburger with the onion; drain off the fat. Mix in the garlic powder and spaghetti sauce; season to taste and heat until bubbly. Meanwhile, soften the cream cheese in a medium-size microwaveable bowl for about 40-60 seconds. Stir until creamy; beat in the egg and pepper with a spoon until well mixed. Blend in the spinach. Spread half of the meat mixture evenly in the bottom of a greased, 8 x 8" glass baking pan. Spread the spinach mixture over the meat; top with the mozzarella, then the rest of the meat. It may not completely cover the top, but that's ok. Sprinkle with the parmesan cheese. Bake at 350? about 30 minutes until hot and bubbly. Or, cover with plastic wrap and vent one corner then microwave on HIGH for 3 minutes; then reduce to MEDIUM and cook for another 7-10 minutes until hot and bubbly. Let stand 3 minutes before serving.
Makes 6-9 servings
Can be frozen
Per 1/6 Recipe: 368 Calories; 28g Fat; 23g Protein; 5.5g Carbohydrate; 2g Dietary Fiber; 3.5g Net Carbs
Per 1/8 Recipe: 276 Calories; 21g Fat; 17g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
Per 1/9 Recipe: 245 Calories; 19g Fat; 15g Protein; 3.5g Carbohydrate; 1g Dietary Fiber; 2.5g Net Carbs
I used fresh parmesan, added Italian herb seasoning, chopped fresh Basil and cracked pepper.
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Old 06-14-2011, 11:39 AM   #287
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Quote:
Originally Posted by Rbenz View Post
Brekkers this AM...Cinnamon Strawberry (Only around 4 sliced strawberries) Omelett/Crepe w/side of Bacon:


1 large (1-3/8") strawberry:
Calories - 6, Fiber - 0.4 grams, Carbohydrates - 1.4 grams
Just wanted to mention for newbies, strawberries are not induction friendly

But that looks good!
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Old 06-14-2011, 12:53 PM   #288
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RBENZ!!! Thanks so much! I am going to make this ASAP! I love spinach!
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Old 06-14-2011, 08:54 PM   #289
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I dont think I could do this WoE w/o spinach!
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Old 06-15-2011, 01:18 AM   #290
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Priori- Do you have a spinach preference? I have to admit, I love it, but the can stuff.. not a fan.
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Old 06-15-2011, 02:48 AM   #291
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I remember spinach as slimy from when I was young and cant bring myself to eat it cooked. (or even try it) What do you all think is the best way for me to attempt it again. (and so its not slimy!)
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Old 06-15-2011, 07:40 AM   #292
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What do you all think is the best way for me to attempt it again. (and so its not slimy!)
Fresh Spinach Salad.
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Old 06-15-2011, 11:51 AM   #293
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OLDFW- I know what you mean, I have a nasty memory of Spinach, but the slimy stuff was the tinned stuff. Use fresh and it cooks so nicely! Even frozen is so much better, but the can has a smell and texture that makes me ill to this day!
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Old 06-15-2011, 02:11 PM   #294
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U guys quit yakkin about Slimy Popeye Spinach!
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Old 06-16-2011, 09:10 AM   #295
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I have to use the bagged fresh stuff, it is a bit more expensive but it's really so easy to sautee (just a few mins) that the can stuff really isn't that much more convenient, and the canned stuff....is slimy and yuck. lol

I do use the frozen stuff in recipies though, and it always turns out fine!
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Old 06-16-2011, 03:47 PM   #296
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I made Jenny's Stuffed Chicken Fiesta from the old thread last night, it was great!

I topped it with pico de gallo after it came out of the oven instead of salsa when adding the cheese to the top because I was out of salsa. Next time I will butterfly the breasts and stuff them that way rather than pounding and rolling, all the stuff came out when removing from the cookie sheet, so I just scooped it up, put it on the plate and plopped the chicken on top.

I served mine with black beans, not induction friendly at all. I have a small amount of beans every couple of weeks, doesn't knock me out of ketosis if I stick strictly to one serving.


Quote:
Originally Posted by oldafw View Post
I remember spinach as slimy from when I was young and cant bring myself to eat it cooked. (or even try it) What do you all think is the best way for me to attempt it again. (and so its not slimy!)
I don't really like it cooked either, but I love it in the Tuscano Soup on Linda Sue's site. I'm trying to get up the courage to try sauteeing some fresh spinach to see if I like it cooked now that I'm older. I love it fresh as salad greens.
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Old 06-16-2011, 10:15 PM   #297
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Does sound like butterflying the chics would be easier and then "Plop" them on the plate!

Tri-tip roast and Mock mash:
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Old 06-16-2011, 10:40 PM   #298
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Quote:
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Does sound like butterflying the chics would be easier and then "Plop" them on the plate!

Tri-tip roast and Mock mash:
That looks amazing... especially the mash... do tell how you made it!
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Old 06-17-2011, 08:02 AM   #299
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Really easy recipe:
1 head of Cauliflower cut into small florets
Cover w/H20 add salt & Boil in a pot until fork tender (10min. or more)
Strain in a colander, then put back in the pot.
Heat and stir until all water is dissipated
Use an Immersion wand or hand masher to mash
Add a little Cream,Butter, salt pepper to taste
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Old 06-17-2011, 12:20 PM   #300
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A vote of confidence here for mashed cauliflower- my family loves it now!

Rbenz, can you describe your recipe/technique for that strawberry crepe?
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