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Old 01-04-2012, 05:52 AM   #991
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Quote:
Originally Posted by KDWJEH View Post
Vegetable Hash stuffed Pork Chops with Pepper Jack Cream Sauce



Working on typing up the recipe and then I will post it
the stuffed Pork Chops look awesome!
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Old 01-04-2012, 06:01 AM   #992
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Wow that ^ looks good!
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Old 01-05-2012, 12:33 AM   #993
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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.

I believe that's 1/2 cup granular Splenda equivalent. Sweetness equivalent. Check out this conversion chart for sweeteners:

Linda's Low Carb Menus & Recipes - Splenda Conversion Chart

Hope that helps.
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Old 01-05-2012, 08:01 PM   #994
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I made the same mistake I measured out 1/2 cup of packet sweetner....needless to say the 1st batch of cheesecakes went in the garbage!
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Old 01-07-2012, 06:57 AM   #995
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Quote:
Originally Posted by watcher513 View Post
I believe that's 1/2 cup granular Splenda equivalent. Sweetness equivalent. Check out this conversion chart for sweeteners:

Linda's Low Carb Menus & Recipes - Splenda Conversion Chart

Hope that helps.
Wow, nice chart!
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Old 01-08-2012, 11:16 AM   #996
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Lol. Yes mine went in the garbage too. In fact I served them to a friend and she said wow tastes like Splenda. I told her I only used 1/2 of what the recipe called for...she said maybe you should half that too. omg
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Old 01-09-2012, 06:02 PM   #997
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Originally Posted by Karra View Post
Lol. Yes mine went in the garbage too. In fact I served them to a friend and she said wow tastes like Splenda. I told her I only used 1/2 of what the recipe called for...she said maybe you should half that too. omg

lol...well I did remake them with1/2 cup of sugar free caramel syrup and 2 packs of sweetner and they were quite yummy!
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Old 01-10-2012, 03:20 AM   #998
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You girls make my stomach happy with all your food porn! Ha Ha. I love it all.

For the poster who had a diet sunkist in their pic.... I hate to be the one delivering bad news, but check the carbs. Its not a 0 carb soda, even if it is diet. Bummer, I know!
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Old 01-10-2012, 09:32 PM   #999
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Hello everyone,
this is BACON FETA CHICKEN BREASTS I only had Prosciutto so that's what I used instead of bacon and Soy sauce instead of salt. Plus, I added button mushrooms into the broth.

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Old 01-10-2012, 09:50 PM   #1000
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Ummmm...Yummy
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Old 01-11-2012, 02:28 AM   #1001
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I had something really similar to this last nice, it is gorgeous and I love the idea of adding mush to the broth
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Old 01-11-2012, 07:43 AM   #1002
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Quote:
Originally Posted by Jonika View Post
Hello everyone,
this is BACON FETA CHICKEN BREASTS I only had Prosciutto so that's what I used instead of bacon and Soy sauce instead of salt. Plus, I added button mushrooms into the broth.

That looks amazing I actually purchased some prosciutto last night. Do tell!!! What all did you do?
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Old 01-11-2012, 08:24 AM   #1003
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Here is the recipe:
Preheat oven to 350 degrees.
Ingredients:
4 boneless chicken breasts
8 slices uncooked bacon
1 cup crumbled Feta cheese

Preparation Method:
1
Place chicken breasts in an oven-safe baking dish, any size.

2
Divide the crumbled feta cheese between the 4 chicken breasts; top each one with the cheese.

3
Wrap 2 slices of bacon around each chicken breast with cheese.

4
Bake in a 350 degree oven for 1 hour, or until the juices run clear.

Carbs:
Less than one carb per serving.
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Old 01-12-2012, 05:40 AM   #1004
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Hello everyone,
this is BACON FETA CHICKEN BREASTS I only had Prosciutto so that's what I used instead of bacon and Soy sauce instead of salt. Plus, I added button mushrooms into the broth.

wowsers! This looks amazing!
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Old 01-12-2012, 07:19 AM   #1005
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Thanks It tastes amazing too. I have an update: you can use organic gluten-free Soy Sauce instead of salt...

Let me know, ladies, how you like the dish!
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Old 01-14-2012, 12:09 PM   #1006
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Blackened Shrimp Wrap! YUM!
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Old 01-14-2012, 02:20 PM   #1007
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Quote:
Originally Posted by Truffles View Post


Blackened Shrimp Wrap! YUM!
How did you make this please? I really am not very well on cooking shrimp Only have done it maybe 3 times and they are always rubbery chewy messes.
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Old 01-14-2012, 08:25 PM   #1008
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That's a bummer with the shrimp not turning out!

Here is what I do...
If you have a pan that is NOT non stick- use it.
Put 1-2 tablespoons of oil and 1-2 T butter in pan with some fresh garlic
when the garlic is fragrant and the pan is hot it is ready add the shrimp, do not crowd the pan make sure all the shrimp can lay flat.
Cook 2-3 minutes on one side, I then use tongs to flip them, the down side should be turning pink at this point.
Cook for 2-3 minutes on the other side.
The trick is to not OVERCOOK them, they don't really take any time at all!

I defrost my shrimp, de-shell them and then try to get the excess water off with some paper towel. This time after doing that I coated each side with Old Bay seasoning mixed with some extra garlic powder, onion powder, cayenne, and oregano.

DELICIOUS!!

Good Luck!

When I make Shrimp alfredo when the shrimp are "almost" done I add my sauce, then make sure to use a spatula and mix in all the "shrimp juices" for some really good flavor!
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Isn't that just kick-you-in-the-crotch, spit-on-your-neck, fantastic. -Rachel Green
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Old 01-15-2012, 05:16 PM   #1009
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Always a crowd pleaser, Cleo's original cauliflower crust pizza, LOADED with home made sauce, bacon, spicy italian sausage, pepperoni, onions, mushrooms, olives and of course tons of mozzarella. I ADORE losing weight eating like this.

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Old 01-15-2012, 05:28 PM   #1010
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Quote:
Originally Posted by Bobbin View Post
Always a crowd pleaser, Cleo's original cauliflower crust pizza, LOADED with home made sauce, bacon, spicy italian sausage, pepperoni, onions, mushrooms, olives and of course tons of mozzarella. I ADORE losing weight eating like this.

OMG...can I get this recipe and instructions so I can make this absolutely deliciously divine looking pizza please?
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Old 01-15-2012, 05:29 PM   #1011
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Quote:
Originally Posted by Bobbin View Post
Always a crowd pleaser, Cleo's original cauliflower crust pizza, LOADED with home made sauce, bacon, spicy italian sausage, pepperoni, onions, mushrooms, olives and of course tons of mozzarella. I ADORE losing weight eating like this.

Good looking pizza!!
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Old 01-15-2012, 06:50 PM   #1012
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Here's the recipe:

Cleos original cauliflower crust pizza


For sauce I just opened a can of tomato sauce and heated it up with powdered garlic, italian seasoning, onion powder and a bit of splenda. My stepdaughter stopped by and had some, she loved it!!
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Old 01-16-2012, 05:23 AM   #1013
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Gotta make pizza this week - looks sooooo good!!
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Old 01-16-2012, 06:23 AM   #1014
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Personally I liked the zucchini crust sooo much better than the cauliflower. I like the mashed cauliflower fauxtatoes, but the pizza crust was just too much for me. The zucchini crust is Cleo's recipe, too.
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Old 01-16-2012, 10:34 AM   #1015
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And I like Linda sue's Deep dish Pizza! To each their own!
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Old 01-16-2012, 10:47 AM   #1016
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I really love Linda's thin crust pizza!! LOL I don't like cauliflower and zucchini crust pizza. isn't that interesting all the different tastes...
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Old 01-17-2012, 04:04 PM   #1017
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Keeping it Old School.

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Old 01-18-2012, 05:58 AM   #1018
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John, looks delicious but you neglected to say what and how!
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Old 01-18-2012, 08:14 AM   #1019
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Sorry! LOL. I don't write down recipes and it is a mish mash of different low carb recipes that are out there, so please no one accuse me of stealing. I DO NOT claim it is my own original recipe.

Battered with 2 eggs, paprika, cayenne pepper, salt and pepper to taste.

After battered, I laid them on a flat pan and covered both sides with parmesan.

Fried in a skillet with oil about 1/2 inch deep. Turned once golden brown and cooked a little longer. Oil heated and then turned down to medium once hot. Total cooking time was about 10-15 minutes.

Dip is simply sour cream and a dab of Louisiana wing sauce (1 carb per tsp).

As far as carb/calorie counts, I'm not very good at that yet.
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Old 01-18-2012, 08:39 AM   #1020
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Now it looks and sounds delish! I am guessing you are using chicken?
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