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Old 11-19-2011, 02:59 AM   #901
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I got the recipe from Peace, Love, and Low Carb (blog).

2 Cups Shredded Cheddar
1/2 Cup Parmesan Cheese
1 Tsp Cumin
1/2 Tsp Garlic Powder
1/4 Tsp Chili Powder

Line a cookie sheet with parchment paper and spray lightly with non-stick cooking spray. (It shouldn't stick to the paper anyway but I always give it light spraying.

Pour the cheddar cheese onto the parchment paper and spread out as thin as you can. (In the shape of a rectangle.)

Sprinkle the grated Parmesan evenly on top of the cheddar cheese.

Combine the Cumin, Garlic powder, and Chili powder and sprinkle evenly on top of the cheeses)

Bake on 400* on the middle rack for 8-10 minutes. Check on it constantly as it can go from zero to burnt in no time at all. Set cookie sheet on a cooling rack and let cool for 10 minutes.

Remove from the parchment paper and cut the cheese into strips. (I used kitchen scissors for this) After cutting the cheese into strips, then cut each strip into triangles.

Place "Chips" back on parchment paper and broil on high for 2 minutes. (keep an eye on them... Even though it is only 2 minutes, they can burn very fast)

Let the "chips" cool and crisp up - about 30 minutes
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Old 11-19-2011, 04:59 AM   #902
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I'm going to have to try these, they look great!
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Old 11-19-2011, 06:46 AM   #903
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Quote:
Originally Posted by NoDummy View Post
I got the recipe from Peace, Love, and Low Carb (blog).

2 Cups Shredded Cheddar
1/2 Cup Parmesan Cheese
1 Tsp Cumin
1/2 Tsp Garlic Powder
1/4 Tsp Chili Powder

Line a cookie sheet with parchment paper and spray lightly with non-stick cooking spray. (It shouldn't stick to the paper anyway but I always give it light spraying.

Pour the cheddar cheese onto the parchment paper and spread out as thin as you can. (In the shape of a rectangle.)

Sprinkle the grated Parmesan evenly on top of the cheddar cheese.

Combine the Cumin, Garlic powder, and Chili powder and sprinkle evenly on top of the cheeses)

Bake on 400* on the middle rack for 8-10 minutes. Check on it constantly as it can go from zero to burnt in no time at all. Set cookie sheet on a cooling rack and let cool for 10 minutes.

Remove from the parchment paper and cut the cheese into strips. (I used kitchen scissors for this) After cutting the cheese into strips, then cut each strip into triangles.

Place "Chips" back on parchment paper and broil on high for 2 minutes. (keep an eye on them... Even though it is only 2 minutes, they can burn very fast)

Let the "chips" cool and crisp up - about 30 minutes
for sharing the recipe NoDummy. I going to try this tomorrow. I have never heard of that blog. I absolutely love food blogs and it being low card even better!
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Old 11-19-2011, 08:42 AM   #904
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Quote:
Originally Posted by cookwithme65 View Post
I going to try this tomorrow.
Great! They're good, but I wish I would have cooked them under the broiler for one more minute. The ones that were a little more well done, were crispier.
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Old 11-19-2011, 12:43 PM   #905
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I cannot wait to try these chips, they look amazing! Thanks for sharing!
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Old 11-20-2011, 05:26 PM   #906
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Low carb noms!

mashed turnips, creamed spinach and chicken piards with bacon pan sauce!



a close up of the creamed spinach..cause it's boo-teful!




Oh, I also made some scotch eggs today. I halved the eggs..removed the yolk and replaced with pepper jack cheese..sealed them, covered them with sausage and baked..O.M.G..so stinking good!
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Old 11-21-2011, 05:23 AM   #907
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Quote:
Originally Posted by MisticalMisty View Post
Low carb noms!

mashed turnips, creamed spinach and chicken piards with bacon pan sauce!



a close up of the creamed spinach..cause it's boo-teful!




Oh, I also made some scotch eggs today. I halved the eggs..removed the yolk and replaced with pepper jack cheese..sealed them, covered them with sausage and baked..O.M.G..so stinking good!
Oh Misty this looks devine. Can you share the recipes.

I was going to make the scotch eggs yesterday also for the first time but I realized it asked for carbquick to use in place of flour and I don't have any. I quess I could try with out it. What do you think?
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Old 11-21-2011, 05:34 AM   #908
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I do not have a picture of this but its wonderful! Made it last night and served it with cucumer thick slices.

Artichoke dip

1 cup parm shredded cheese
1 cup mayonaise
1 can choped artichoke hearts

Mix all together and put in a square baking dish. Bake 375 for 20-25 mins or until all hot and bubbly. I put hot pepers in mine and some on the top for a bit of heat. Great anytime or for company
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Old 11-21-2011, 05:36 AM   #909
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Quote:
Originally Posted by NoSunNoFun View Post
I do not have a picture of this but its wonderful! Made it last night and served it with cucumer thick slices.

Artichoke dip

1 cup parm shredded cheese
1 cup mayonaise
1 can choped artichoke hearts

Mix all together and put in a square baking dish. Bake 375 for 20-25 mins or until all hot and bubbly. I put hot pepers in mine and some on the top for a bit of heat. Great anytime or for company
I have made this before and can attest to it being really good. I have not added the hot peppers but will for sure next time - great addition!!
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Old 11-21-2011, 06:54 AM   #910
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Quote:
Originally Posted by NoSunNoFun View Post
I do not have a picture of this but its wonderful! Made it last night and served it with cucumer thick slices.

Artichoke dip

1 cup parm shredded cheese
1 cup mayonaise
1 can choped artichoke hearts

Mix all together and put in a square baking dish. Bake 375 for 20-25 mins or until all hot and bubbly. I put hot pepers in mine and some on the top for a bit of heat. Great anytime or for company
Sounds wonderful!
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Old 11-21-2011, 11:35 AM   #911
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I am so making these cheese chips to take to the families house this weekend!!!!! THANKS

Is the Parm cheese from the green can or the shredded kind?
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Old 11-21-2011, 11:41 AM   #912
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Quote:
Originally Posted by NoSunNoFun View Post
I do not have a picture of this but its wonderful! Made it last night and served it with cucumer thick slices.

Artichoke dip

1 cup parm shredded cheese
1 cup mayonaise
1 can choped artichoke hearts

Mix all together and put in a square baking dish. Bake 375 for 20-25 mins or until all hot and bubbly. I put hot pepers in mine and some on the top for a bit of heat. Great anytime or for company
I make this a lot but with about 1/4 to 1/2 cup parm, 3/4 to 1 cup monterry jack, 1 block cream cheese and 2 cans artichokes.

Its awesome on celery as well.
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Old 11-21-2011, 04:26 PM   #913
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Quote:
Originally Posted by cookwithme65 View Post
Oh Misty this looks devine. Can you share the recipes.

I was going to make the scotch eggs yesterday also for the first time but I realized it asked for carbquick to use in place of flour and I don't have any. I quess I could try with out it. What do you think?
On the Scotch Eggs, I just wrap the sausage around the eggs. I don't add anything to it..no carbquick, cheese or anything and they seem to work fine!

For the turnips-

Peel and cube and bring to a boil in just enough chicken stock to cover. Drain and continue like you would potatoes.

For the Spinach-

Ingredients
3 tablespoons butter
1 cup minced onions
salt
fresh ground black pepper
3 lbs fresh spinach, washed, stemmed and finely chopped **I used 2 boxes of frozen that I defrosted and drained well
2 tablespoons chopped garlic
2 cups heavy cream
12 ounces grated sharp cheddar cheese
Directions
Preheat the oven to 375 degrees.
Lightly grease a 6 cup casserole.
In a large saute pan, melt the remaining butter.
Add the onions and season with salt and pepper.
Saute for about 2 minutes, or until the onions are soft.
Add the spinach.
Season with salt and pepper.
Saute for 3 to 4 minutes.
Add the garlic and cream.
Mix well.
Season the mixture with salt and pepper.
Bring the liquid to a boil and reduce to a simmer.
Simmer the mixture for 6 minutes.
Remove the pan from the heat and turn into the prepared pan.
Add 1/2 of cheese to casserole and stir.
Sprinkle the top with the remainder of the grated cheese and place in the oven.
Bake for about 4 to 6 minutes or until the cheese is slightly brown and bubbly.
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Old 11-21-2011, 06:06 PM   #914
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Quote:
Originally Posted by MisticalMisty View Post
On the Scotch Eggs, I just wrap the sausage around the eggs. I don't add anything to it..no carbquick, cheese or anything and they seem to work fine!

For the turnips-

Peel and cube and bring to a boil in just enough chicken stock to cover. Drain and continue like you would potatoes.

For the Spinach-

Ingredients
3 tablespoons butter
1 cup minced onions
salt
fresh ground black pepper
3 lbs fresh spinach, washed, stemmed and finely chopped **I used 2 boxes of frozen that I defrosted and drained well
2 tablespoons chopped garlic
2 cups heavy cream
12 ounces grated sharp cheddar cheese
Directions
Preheat the oven to 375 degrees.
Lightly grease a 6 cup casserole.
In a large saute pan, melt the remaining butter.
Add the onions and season with salt and pepper.
Saute for about 2 minutes, or until the onions are soft.
Add the spinach.
Season with salt and pepper.
Saute for 3 to 4 minutes.
Add the garlic and cream.
Mix well.
Season the mixture with salt and pepper.
Bring the liquid to a boil and reduce to a simmer.
Simmer the mixture for 6 minutes.
Remove the pan from the heat and turn into the prepared pan.
Add 1/2 of cheese to casserole and stir.
Sprinkle the top with the remainder of the grated cheese and place in the oven.
Bake for about 4 to 6 minutes or until the cheese is slightly brown and bubbly.
Thanks Misty. I think the creamed spinach will be on the Thanksgiving menu. If not the turnips also. Wishing you a great holiday!
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Old 11-22-2011, 05:28 AM   #915
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You could use the green can but it does not quite have the right texture. You do need the parm in the bags, not the plastic cup shreds they are do hard. Its amazing trust me, I eat these with celery, cucumbers and my other fav bell pepper spears, DELISH!! I have a batch cooking now and its only 5:28 am, house smells amazing!! lol
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Old 11-28-2011, 09:17 AM   #916
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Request for Quiche recipes

Quote:
Originally Posted by Dedivah View Post
Here are 2 quiches I made the other night! I use quiches for a quick breakfast.


Bacon & Cheddar ( I put in a little red onions)


Broccoli & Cheddar
Would love to have the recipes as I have never made quiche, but would work well for me for breakfast! They look really yummy!

Thanks!
Cheryl
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Old 11-28-2011, 02:18 PM   #917
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Probably in my top 5 of favorite dishes!! Shrimp and Mushroom Alfredo with Zoodles!



Lunch today, prepared by my wonderful boyfriend his "Spicy Rice-y Beef" What you see here is beef marinated in soy sauce, ginger, garlic etc with red peppers and onions mixed with cooked cauliflower rice. He made his with regular rice today- but tried mine and was Truly impressed!! I may convert him yet!
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Old 11-28-2011, 05:52 PM   #918
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What are Zoodles and where can I find these? I tried to google it but it only brings up kids games?
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Old 11-28-2011, 05:59 PM   #919
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My Zoodles are yellow squash that are cut in to a Spaghetti shape then I saute them in butter and olive oil, then add the sauce. You can also use zuchinni, but I have found that the yellow squash has a "milder" flavor. I bought a spirooli. I believe mine was cheaper but I had to search for it.
Spirooli by Paderno for making veggie noodles - $45.00 : Elaina Love Pure Joy Living Foods: Raw, Vegan and Nutritional Cuisine

I have found this tool worth it! But some will "slice" each zoodle. I have also found this tool at Goodwill once. - Wish I found it before I ordered it would have saved $20.

My non low carb boyfriend even liked this dish!
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Old 11-28-2011, 06:02 PM   #920
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What are Zoodles and where can I find these? I tried to google it but it only brings up kids games?
Zoodles are zucchini noodles that are made with a spiral cutter. Alternatively, I think some have used a vegetable peeler to make strips of zucchini . It is a replacement for pasta.
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Old 11-28-2011, 07:35 PM   #921
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I use a vegetable peeler with a julienne cutter on it - just use it on the full length of the squash like if you were peeling it using a regular vegetable peeler. Just keep working your way around the zucchini until you reach the seeds.

The strands of "squashta" (there's more than one name for making pasta from squash) aren't as long as when using one of the spiral cutters, but you can buy a julienne peeler far cheaper than a spiral cutter.

As far as cooking my "squashta", I just saute the strands of zucchini briefly in some olive oil or butter to soften slightly so that they'll twirl nicely on the fork.
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Old 11-29-2011, 04:12 PM   #922
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Wow, I just discovered zoodles today and just finished making them. Incredible flavor!!

Recipe at the bottom of the page.
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Old 11-29-2011, 07:55 PM   #923
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I don't even cook my zoodles...just mix w the piping hot sauce and they wilt leaving a perfect texture.

Years of teaching macrobiotic cooking left me w pretty good knife skills so I just julienne.

Zoodles are so much more tasty than the flour variety, IMHO.
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Old 11-30-2011, 02:45 PM   #924
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Delicious!!
I forgot what yummy food porn ya'll put out.
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Old 12-03-2011, 01:53 PM   #925
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Quote:
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Probably in my top 5 of favorite dishes!! Shrimp and Mushroom Alfredo with Zoodles!



Lunch today, prepared by my wonderful boyfriend his "Spicy Rice-y Beef" What you see here is beef marinated in soy sauce, ginger, garlic etc with red peppers and onions mixed with cooked cauliflower rice. He made his with regular rice today- but tried mine and was Truly impressed!! I may convert him yet!
Truffles, these meals look wonderful. So creative. How lucky you are your boyfriend likes to cook. I'm going to half to try to make some zoodles myself. Thanks for the great ideas!
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Old 12-04-2011, 12:22 PM   #926
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Hi all,
I'm a returning member, after an absence of over 5 years.
I'm so glad to be back and to have "woken up".

Here's a recipe that I came up with, and used to eat a lot when on induction in the past.
I call it Italian breakfast pie..(the savory kind)

6 slices bacon ( cooked and crumbled)
4 cups escarole (washed to remove sand)
8 medium eggs (scrambled)
1 large clove of garlic (or 2 small)
2 Tb extra virgin olive oil
1/4 cup of grated Parmesan or Romano cheese
2 oz shredded sharp provolone cheese
salt and pepper to taste
pinch of dried basil

How To Prepare: cook bacon, cool, crumble, set aside. Wash escarole, removing any sand. cut up and measure 4 cups. Saute escarole in 2 tbl of olive oil with salt and pepper to taste, when escarole is tender add garlic and saute until garlic is just lightly browned, set aside. preheat oven to 350 degrees
Scramble eggs and then stir into eggs, the cheeses, pinch of basil and escarole. Butter bottom and sides of a 9" pie pan add the egg/ cheese mixture, top evenly with crumbled bacon, bake at 350 degrees for approx. 20 min. or until firmly set, cool for 2-3 minutes, slice into 4 servings....Enjoy!
Number of Servings: 4
Carbs per serving - 3.6

*This particular picture shows it made with only 3 1/2 pcs. of bacon (all I had) and cheddar cheese in place of the sharp Provolone. (It's better with the Provolone IMO)




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Old 12-04-2011, 12:25 PM   #927
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I cannot wait to try all of these delicious looking recipes!!!!
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Old 12-04-2011, 04:01 PM   #928
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Jerseygurl..how do you make your breakfast pie, not fluff up..everytime I attempt one of these they fluff up not like a quiche!! Yours looks so good!!
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Old 12-04-2011, 05:03 PM   #929
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I seriously need to go through each of these threads and make a meal plan. The recipe board is practically useless to me, with all the crazy ass ingredients you have to special order. I'm feeling aggravated, fallen into a rut of eating the same couple of meals all the time. I have a ton of bookmarked recipes, but that's the problem there's too many to go through! I've been bad about not updating my recipe binder with the recipes I've tried and liked too.
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Old 12-04-2011, 06:13 PM   #930
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I agree Anne, I just like regular ingredients myself... all of those other things I never buy...or can't find and don't feel like ordering online...coconut oil and flour and this and that for thickener...makes me crazy..
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