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Old 12-10-2011, 09:39 PM   #961
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Old 12-11-2011, 06:54 PM   #962
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Pioneer Woman's Short Ribs with Wine and Cream Sauce and Roasted, Fresh Brussels Sprouts.

I used diet cranberry juice and red wine vinegar in place of the wine. Pot roast would work just as well in this and would be a lot cheaper too.
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Old 12-11-2011, 07:34 PM   #963
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Oh Cryssi that looks great! I LOVE Brussell sprouts so anything with them is delicious
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Old 12-11-2011, 07:41 PM   #964
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It has been so long since I have had Brussels Sprouts. I have some frozen ones now- how should I cook them??
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Old 12-12-2011, 02:39 AM   #965
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Originally Posted by Truffles View Post
It has been so long since I have had Brussels Sprouts. I have some frozen ones now- how should I cook them??
One quick way is to half or quarter them, saute them in butter, and sprinkle parmesan cheese over them at the end. I like to cook them long enough to just slightly brown them around the edges.
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Old 12-12-2011, 02:55 AM   #966
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Originally Posted by RebaPan View Post
[IMG][/IMG]

this thread is awesome, love all the recipes, this is the cauliflower pizza so good I don't even miss real pizza.
Whoa! Where can I get the recipe for this? Please share!

[edit] Disregard, I should've read farther on before posting. Thanks for sharing the recipe!

Last edited by sidhartha; 12-12-2011 at 02:59 AM..
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Old 12-12-2011, 03:43 AM   #967
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Quote:
Originally Posted by Cryssi View Post


Pioneer Woman's Short Ribs with Wine and Cream Sauce and Roasted, Fresh Brussels Sprouts.

I used diet cranberry juice and red wine vinegar in place of the wine. Pot roast would work just as well in this and would be a lot cheaper too.
Chryssi, That looks wonderful. I do love her recipes. Smart of you to find a replacement for the wine. Might have to give this a try. Thanks for sharing.
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Old 12-12-2011, 03:51 AM   #968
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Quote:
Originally Posted by sidhartha View Post
Whoa! Where can I get the recipe for this? Please share!

[edit] Disregard, I should've read farther on before posting. Thanks for sharing the recipe!
Ok where can I find this cauliflower pizza recipe. I'd like to make it tonight.
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Old 12-12-2011, 04:59 AM   #969
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Originally Posted by cookwithme65 View Post
Ok where can I find this cauliflower pizza recipe. I'd like to make it tonight.
Go back to page three....
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Old 12-12-2011, 06:23 AM   #970
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Originally Posted by sidhartha View Post
Whoa! Where can I get the recipe for this? Please share!

[edit] Disregard, I should've read farther on before posting. Thanks for sharing the recipe!
What is the red sauce you used please??
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Old 12-15-2011, 07:12 PM   #971
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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.
Just an update - I tried the cream cheese in ziplock and it worked GREAT. So much neater and easier.
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Old 12-15-2011, 10:02 PM   #972
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Cheese chips with taco-like fixins'.

/the best chip is that burnt on at 2 o'clock.
So awesome that you made them. They look great. I'm glad they turned out for you. Thanks for posting where you got the recipe. I appreciate it...
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Old 12-19-2011, 10:59 AM   #973
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Sausage and mushroom omelet

1/4cup green onions
1/2 cup mushrooms
2 eggs
2 Bob Evens pork sausage links (removed from casing)
pinch of basil
salt and pepper
1 oz sharp Provolone cheese

4.1 Total net carbs

**If you can afford more cheese... I would suggest either 2 oz of the sharp Provolone or 1 oz of the Provolone plus 1 oz Parmesan.

Tastes more "porny" than it looks..lol






Last edited by jerseygurl; 12-19-2011 at 11:03 AM..
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Old 12-19-2011, 11:40 AM   #974
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everything always looks so great!
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Old 12-20-2011, 10:41 AM   #975
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Quote:
Originally Posted by sidhartha View Post
Whoa! Where can I get the recipe for this? Please share!

[edit] Disregard, I should've read farther on before posting. Thanks for sharing the recipe!
Quote:
Originally Posted by jerseygurl View Post
Sausage and mushroom omelet

1/4cup green onions
1/2 cup mushrooms
2 eggs
2 Bob Evens pork sausage links (removed from casing)
pinch of basil
salt and pepper
1 oz sharp Provolone cheese

4.1 Total net carbs

**If you can afford more cheese... I would suggest either 2 oz of the sharp Provolone or 1 oz of the Provolone plus 1 oz Parmesan.

Tastes more "porny" than it looks..lol





This looks wonderful. Thanks for sharing.
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Old 12-20-2011, 07:11 PM   #976
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First I have to say everything looks amazing! Thanks for all the ideas! But will someone be so kind to post Mistys Turnip Au Gratin recipe please? And also a recipe for crack slaw? Thanks =)
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Old 12-20-2011, 07:40 PM   #977
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Originally Posted by loop4yah View Post
First I have to say everything looks amazing! Thanks for all the ideas! But will someone be so kind to post Mistys Turnip Au Gratin recipe please? And also a recipe for crack slaw? Thanks =)
Here's the Au Gratin recipe. I've recently started salting the turnip slices to draw out the bitter..and I'm really happy with the results..just lay them in a single layer on paper towels...sprinkle liberally with salt and let them sit for about 20 minutes. Rinse really, really well and get all the salt off and finish the recipe! If you salt, you can skip the first step of cooking them in the microwave. If you don't salt, cook them in the microwave.

Turnip gratin **a Misty original**

2 turnips peeled and sliced very thin **I use a mandolin for mine**
1 pint heavy cream
4 oz cream cheese
16 oz shredded montery jack cheese **Use the block and not the bagged stuff. I’ve found that the pre-shredded cheese is way too greasy!**
Several slices bacon cooked and crumbled

1. Put turnips in a microwave safe boil and add 2 TBSP water. Cover and heat in microwave for 5 minutes
2. Meanwhile, combine the next 2 ingredients and stir until cream cheese is melted.
3. Add shredded cheese and bacon and stir until melted and combined.
4. Drain cooked turnips and layer in a oven safe dish. Spray bottom of dish for easy clean up.
5. Layer turnips and sauce. Make sure you end with sauce.
6. Top with more shredded cheese, cover and bake for 30 minutes. Remove cover and turn oven to broil and broil until cheese browns.

Last edited by MisticalMisty; 12-20-2011 at 07:42 PM..
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Old 12-23-2011, 10:16 PM   #978
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Hi all!
Do you know this recipe?? Have you ever tried it? I am planning to make this fudge tomorrow.
Low-Carb Chocolate Peanut Butter Fudge (Xylitol) by TapestryThreads



Ingredients:

Serves: 16

Directions:

4 squares unsweetened baking chocolate
1 cup natural-style peanut butter
3/4 cup xylitol sugar substitute
1 tablespoon artificial sweetener
1/2 cup half-and-half cream
1 teaspoon vanilla extract


1. Melt the baking chocolate in a double boiler over medium heat.
2. Add xylitol and half & half, and stir to blend well.
3. Heat the mixture, stirring occasionally, until dissolved, smooth, and very hot (no need to boil).
4. Remove from heat and stir in peanut butter and vanilla.
5. Press mixture into a flat container that gives the desired height for your fudge. I use a fairly small container so that when I slice the fudge, pieces will be square.
6. Chill until firm, then cut into 16 pieces. Store in refrigerator.




Serving Size: 1 (31 g)

Servings Per Recipe: 8

Total Carbohydrate 5.6 g
Dietary Fiber 2.1 g
Net carbs: 3.5 g
__________________
Trying to kill my sugar addiction.

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Old 12-26-2011, 04:16 PM   #979
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Crab cakes and tarter sauce

Crab cakes

16 oz of canned lump crab meat
2 egg yolks
1 whole egg
1/4 cup of chopped onion
1/8 cup of finely chopped green bell pepper
liberal sprinkling of old bay seasoning (approx 1/4 tsp or more..whatever you like)
sprinkling of celery salt (1/8 tsp or more)
as well as a sprinkling of salt, pepper, garlic powder, and onion powder


Mix egg yolks and whole egg together with fork then add to crab meat and mix thoroughly. Mix in the spices and the onion and green pepper.

Using a round cookie cutter placed on a platter or other flat tray, spoon crab mixture into cookie cutter and pat down. Remove cookie cutter and continue filling cookie cutter and making cakes until all crab meat is used. This method gave me exactly one dozen perfectly sized cakes. Refrigerate the platter of cakes for one hour.

Tarter sauce

2 Tbsp of Mayo
1/2 of a dill pickle spear cut into tiny pieces
Dill weed (a sprinkle)
A few drops of liquid Sweet N Low
a drop of yellow mustard

Mix and chill

Remove crab cakes from refrigerator after on hour and cook in olive oil in a nonstick pan until browned on both sides (approx. 5 min or so a side)

Top with the chilled tarter sauce...and ENJOY!!!



**Note:I don't know what the little orange dot is on the pic of the tarter sauce//perhaps something on my camera lens ??

Last edited by jerseygurl; 12-26-2011 at 04:18 PM..
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Old 12-28-2011, 08:57 AM   #980
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Quote:
Originally Posted by jerseygurl View Post
Crab cakes and tarter sauce

Crab cakes

16 oz of canned lump crab meat
2 egg yolks
1 whole egg
1/4 cup of chopped onion
1/8 cup of finely chopped green bell pepper
liberal sprinkling of old bay seasoning (approx 1/4 tsp or more..whatever you like)
sprinkling of celery salt (1/8 tsp or more)
as well as a sprinkling of salt, pepper, garlic powder, and onion powder


Mix egg yolks and whole egg together with fork then add to crab meat and mix thoroughly. Mix in the spices and the onion and green pepper.

Using a round cookie cutter placed on a platter or other flat tray, spoon crab mixture into cookie cutter and pat down. Remove cookie cutter and continue filling cookie cutter and making cakes until all crab meat is used. This method gave me exactly one dozen perfectly sized cakes. Refrigerate the platter of cakes for one hour.

Tarter sauce

2 Tbsp of Mayo
1/2 of a dill pickle spear cut into tiny pieces
Dill weed (a sprinkle)
A few drops of liquid Sweet N Low
a drop of yellow mustard

Mix and chill

Remove crab cakes from refrigerator after on hour and cook in olive oil in a nonstick pan until browned on both sides (approx. 5 min or so a side)

Top with the chilled tarter sauce...and ENJOY!!!



**Note:I don't know what the little orange dot is on the pic of the tarter sauce//perhaps something on my camera lens ??
Oh these look so good. Sadly last month I had an allergic reaction to stuffed mushrooms I made with crab and the Dr ran a blood test and said I am allergic to crab now. How sad, very sad as this dish is right up my alley.
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Old 12-28-2011, 09:34 AM   #981
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Cookwithme65...Awe I am so sorry to here that you're allergic!!
I bet you could substitute canned salmon, tuna and shrimp, or even lobster meat?
I say you treat yourself to some lobster..mmmmm yum!!
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Old 01-01-2012, 06:13 PM   #982
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What kind of oil do you use for frying?
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Old 01-01-2012, 07:36 PM   #983
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Cookwithme65...Awe I am so sorry to here that you're allergic!!
I bet you could substitute canned salmon, tuna and shrimp, or even lobster meat?
I say you treat yourself to some lobster..mmmmm yum!!
Great idea. I have been wanting to try canned salmon. Thanks for the idea.
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Old 01-01-2012, 08:15 PM   #984
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Originally Posted by iheartdi View Post
and how do they taste? i'm really not too big a fan of tofu...but i mean, it's pasta...that's lo mein and carbonara...i miss carbonara so much! (which, ironically, it's perfectly low carb on itself) :P
Try spaghetti squash...it tastes just like spaghetti to me. Top with anything you normally would on noodles. Yum!!!

How To Cook Spaghetti Squash Recipe - Food.com - 77554
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Old 01-03-2012, 08:24 AM   #985
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Cookwithme65...you're welcome..and good luck!
Karra...I used xtra virgin olive oil.
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Old 01-03-2012, 09:50 AM   #986
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Vegetable Hash stuffed Pork Chops with Pepper Jack Cream Sauce



Working on typing up the recipe and then I will post it
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Old 01-03-2012, 01:34 PM   #987
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Originally Posted by jouette View Post
2 packages cream cheese
2 eggs
1/2 cup splenda
1 teaspoon Vanilla
Cinnamon

beat all together in mixing bowl & pour evenly into 12 muffin tins lined with the paper liners.

Bake at 350 for 20 mins

SO easy! & so yummy
1/2 cup splenda??? I thought the individual packets were 1carb ea. and it took me alot of packets to make 1/2 cup (at least 50)?!?! Very good but think I might be missing something with the Splenda.
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Old 01-03-2012, 06:32 PM   #988
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Decided to post this here as well as the thread I posted it on today..just in case anyone is in the mood for soup...

I used the stems from two bunches of broccoli
about a cup and a half of the tops of the broccoli
1 large can of chicken broth (48 oz)
1/16 cup of onion chopped
1/16 cup green bell pepper
3 cups of water
1 small zucchini (sliced)
1 clove of garlic (minced)
2 cups of washed escarole leaves torn into pieces and added to broth.
2 slices of cooked crumbled bacon with about 2 Tbsp of the grease as well.
1 Tbsp of walnut oil. (not sure if this added very much in the way of flavor to the taste of the soup which I had hoped for, but it does help with fat intake)
Cooked chicken breast meat
1 oz of grated sharp Provolone cheese
1 oz of grated Parmesan cheese


Last edited by jerseygurl; 01-03-2012 at 06:34 PM..
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Old 01-03-2012, 08:37 PM   #989
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Old 01-03-2012, 09:10 PM   #990
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Hi! HAPPY NEW YEAR TO ALL OF YOU!
SS I've been MIA! But, just taking a break. See all of U soon!
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