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Old 12-04-2011, 06:48 PM   #931
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Originally Posted by crazyone View Post
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!!
I don't know..lol ....It did puff a little but just a teensy bit...
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Old 12-05-2011, 06:07 AM   #932
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I think they 'fluff' up the more they are beaten or whipped.
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Old 12-05-2011, 08:28 AM   #933
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Quote:
Originally Posted by jerseygurl View Post
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)




Thanks for sharing this recipe. This looks wonderful. A must try for me. And back!
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Old 12-05-2011, 08:33 AM   #934
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Random question from the brit

what is escarole
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Old 12-05-2011, 09:13 AM   #935
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I think they 'fluff' up the more they are beaten or whipped.
oh ok thanks I will mix real quick..
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Old 12-05-2011, 02:08 PM   #936
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Random question from the brit

what is escarole
I knew it was a leafy green, but that's it so I hit google: Escarole is a variety of endive whose leaves are broader, paler and less bitter than other members of the endive family.
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Old 12-05-2011, 06:17 PM   #937
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Thanks Cookwithme65 I'm glad to be back..and you're welcome
Crazyone, I mixed it till they were completely mixed as in scrambled eggs...I don't think you will be disappointed..the weight of the escarole and bacon and cheeses seems to keep from puffin too much.
jacquirsw..SummerAnne answered better than I could..lol
SummerAnne, I never knew it was a member of the endive family. I just know of it because in Italian households it's used in Escarole soup or "schkarol" (rolling the R)..otherwise known as Italian wedding soup (the soup with the little meatballs, chicken etc, but sometimes non Italians put spinach in it instead.
Which by the way and come to think of it, would be a great soup for induction!! Minus the Orzo pasta of course..(and the breadcrumbs in the meatballs)
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Old 12-05-2011, 07:18 PM   #938
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I'm organizing my crazy amount of bookmarks into a recipe book in OneNote then I'm rereading these threads from the first one, determined to get out of this rut!
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Old 12-06-2011, 06:59 AM   #939
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Breakfast

Ranch Oven Baked Pork Chops & Cauliflower Rice...YUMMMMMM
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Old 12-06-2011, 07:01 AM   #940
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Jalapeno Poppers:


Dinner tonight: (steak fajitas, guac, poppers and ranch)

I am sooooooooooooo going to try to make the Jalapeno Poppers.
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Old 12-06-2011, 07:06 AM   #941
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Omg...my mouth is watering for this!!!!!

Last edited by jerseygurl; 12-06-2011 at 07:08 AM..
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Old 12-06-2011, 07:08 AM   #942
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Yup mines too and I don't know if all this food porn is helping...u girls are making me hungryyyyyyyyyy lol
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Old 12-07-2011, 04:14 AM   #943
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I am sooooooooooooo going to try to make the Jalapeno Poppers.
How did you fill your poppers?
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Old 12-07-2011, 08:58 AM   #944
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How did you fill your poppers?

I haven't made them yet and need to find the recipe, if I do I will share it with u.
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Old 12-07-2011, 10:10 AM   #945
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I just made poppers last week after seeing these posted a few weeks ago on this thread. I followed my recipe from the Pioneer Woman blog. It was very simple. Slice the peppers length wise, clean out seeds and ribs (where gloves if you can). Fill with softened cream cheese than wrap each one with a slice of bacon. Hold with a tooth pick if needed. Baked at 350 for about 20-25 minutes. On half of them, I mixed in mexican shredded cheese in with the cream cheese. They were yummy. I also baked them on top of a cookie cooling rack on top of a cookie sheet to allow the heat to wrap around the popper and crisp the bacon underneath vs. letting one side be a little less done with regards to the bacon. I wanted to take a picture but my BF and others gobbled them up to quickly. Very, Very low carb!!

Last edited by cookwithme65; 12-07-2011 at 10:11 AM..
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Old 12-07-2011, 10:13 AM   #946
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Quote:
Originally Posted by Lacreadora View Post
Ranch Oven Baked Pork Chops & Cauliflower Rice...YUMMMMMM
Looks wonderful. I love eating dinner/leftover foods for breakfast. I need to try and make that rice. Do you buy the cauliflower fresh or frozen. I have a bag of frozen but don't think it will shred as nicely. Is the ranch porkchops just with dry ranch dressing on it?
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Old 12-07-2011, 10:22 AM   #947
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Originally Posted by cookwithme65 View Post
Looks wonderful. I love eating dinner/leftover foods for breakfast. I need to try and make that rice. Do you buy the cauliflower fresh or frozen. I have a bag of frozen but don't think it will shred as nicely. Is the ranch porkchops just with dry ranch dressing on it?

I have only done it with the frozen cauliflower have not had a chance to get it fresh so use ittttttttttttttt....even my BF likes it he says it feel like he is eating rice. I add heavy whip cream, butter n salt n pepper n smash it like mashed potatoes. As for the pork chop I seasoned them and cooked covered, when they were almost done I added Ranch dressing on both side and let them brown up. I have never bought the dry Ranch I like it better with the dressing.
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Old 12-07-2011, 10:23 AM   #948
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Quote:
Originally Posted by Lacreadora View Post
I have only done it with the frozen cauliflower have not had a chance to get it fresh so use ittttttttttttttt....even my BF likes it he says it feel like he is eating rice. I add heavy whip cream, butter n salt n pepper n smash it like mashed potatoes. As for the pork chop I seasoned them and cooked covered, when they were almost done I added Ranch dressing on both side and let them brown up. I have never bought the dry Ranch I like it better with the dressing.
Good to know I will use up that bag before I buy anything else.
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Old 12-07-2011, 12:34 PM   #949
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Lunch: Brisket with Melted Cheese and Homemade Coleslaw & a Diet Orange Soda (was wanting one)

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Old 12-07-2011, 01:35 PM   #950
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MMMMmmm everything looks so good!!
I've never tried cauliflower rice!
Gotta try it soon!
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Old 12-08-2011, 09:36 AM   #951
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Dinner last nite from 2 recipes from here

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Old 12-08-2011, 03:49 PM   #952
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How did you fill your poppers?
I mix cheddar into cream cheese and normally use a spoon, but it got so annoying last time I think I'm going to try putting the cream cheese mixture in a ziplock and snip the corner to pipe it in.
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Old 12-09-2011, 11:32 AM   #953
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Dinner last nite from 2 recipes from here

Looks yummy. What is the name of that spinach dish. So I can find the recipe.
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Old 12-09-2011, 12:03 PM   #954
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U can find it on: Linda's Low Carb Menus & Recipes

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
__________________________________________________ _____________
I used cottage cheese n not cream cheese b/c that is what I had at the time and I used more SPINACH but that was my taste.
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Old 12-09-2011, 01:08 PM   #955
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Quote:
Originally Posted by Lacreadora View Post
U can find it on: Linda's Low Carb Menus & Recipes

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
__________________________________________________ _____________
I used cottage cheese n not cream cheese b/c that is what I had at the time and I used more SPINACH but that was my taste.
I have ground turkey in the fridge. I think I will give this a try tonight.
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Old 12-09-2011, 08:06 PM   #956
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Hi everyone, My name is Mandy. I am obviously new here. I started out a recently on the Thyroid Sub board but lurking around here has intrigued me so much that i plan on starting Atkins on Monday...All of this food is making me drool!!

One question??? Why or what does it do or mean when I see people say they are marking their spot or subscribing?
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Old 12-09-2011, 09:05 PM   #957
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If you post in a thread, you subscribe. Then when you go to your control panel, all the threads you have posted in are there. So when someone wants to subscribe but dont have anything to say they will just say marking my spot or subscribing.
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Old 12-09-2011, 09:22 PM   #958
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fantastic! thank you
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Old 12-09-2011, 09:58 PM   #959
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You can also subscribe by clicking the "thread tools" link at the top right of the thread. Then you don't need to post.
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Old 12-10-2011, 05:48 PM   #960
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once you have subscribed to a thread, if you click in " quick links " them " subscribed threads " You can see when there are new posts available to view , You can also delete certain threads if you no longer wish to follow them, or if they are old
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