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Old 03-12-2012, 08:31 AM   #1201
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I wonder if a Foil tent would work too?
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Old 03-12-2012, 01:37 PM   #1202
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Cleochatra:

one of your links on your lighter side site opens incorrectly. At least i think it does. LOL> Under Pork there is a link for Loaded Andouille. Not sure what it is but it opens Chicken Parmesan. I was looking for a great recipe for Pork Tenderloin roast.
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Old 03-12-2012, 01:57 PM   #1203
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Dinner tonight! Pizza with ground beef "crust"
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Old 03-12-2012, 02:11 PM   #1204
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Man that looks good...is there pizza sauce under that???? LOL
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Old 03-12-2012, 02:53 PM   #1205
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Bacon, lettuce, tomato and avocado salad. Dressing is full fat greek yogurt*, redwine vinegar, fresh chives, salt, pepper, and garlic powder



*greek yogurt is NOT induction friendly. You can sub out some sour cream instead.
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Old 03-12-2012, 03:42 PM   #1206
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Originally Posted by crazyone View Post
Man that looks good...is there pizza sauce under that???? LOL
I used low carb tomato sauce actually. The grease from the meat thinned it out a bit but it's under there!
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Old 03-12-2012, 03:43 PM   #1207
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Originally Posted by Cryssi View Post
Bacon, lettuce, tomato and avocado salad. Dressing is full fat greek yogurt*, redwine vinegar, fresh chives, salt, pepper, and garlic powder



*greek yogurt is NOT induction friendly. You can sub out some sour cream instead.
THAT looks wonderful!
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Old 03-12-2012, 11:49 PM   #1208
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I wonder if a Foil tent would work too?
Well shut the frOnt door! Never thought of that but hell yes
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Old 03-13-2012, 04:01 AM   #1209
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yeah that IS such a simple answer that seems like it would work
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Old 03-13-2012, 04:37 AM   #1210
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Quote:
Originally Posted by kepro View Post
I used low carb tomato sauce actually. The grease from the meat thinned it out a bit but it's under there!
Where did you find lo carb tomato sauce? What brand.. please tell
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Old 03-13-2012, 07:01 AM   #1211
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Where did you find lo carb tomato sauce? What brand.. please tell
Well it isn't actually labelled as "low carb" but it's the lowest plain tomato sauce I've found in my area. It's Primo and it's about 3 net carbs per 1/4C.
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Old 03-13-2012, 08:03 AM   #1212
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Kepro, that pizza looks amazing!!! Totally impressed!
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Old 03-13-2012, 08:37 AM   #1213
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pizza sauces in general are lower carb than spaghetti sauces.
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Old 03-13-2012, 08:52 AM   #1214
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I was thinking couldn't you cook off the hamburger crust first and then throw off the grease??? I can't eat greasy fat like that..my tummy doesn't like it.. but I need to make one of those pizzas on Sunday...
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Old 03-13-2012, 09:24 AM   #1215
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Thanks for the feedback!
Yes, crazyone, I cooked the "crust" for about 10-15 minutes and then drained off as much of the fat as I could before adding the toppings. (Be warned that the meat did shrink quite a bit so it wasn't the full size that I had anticipated). That said, the top of the meat was still pretty slick so the sauce didn't stick too well. The next time, I might put a layer of cheese down first, then sauce, then more cheese and toppings, so I get more of the sauce flavor.
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Old 03-13-2012, 09:33 AM   #1216
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awww ok....thanks for heads up!! it looks so good..or you know what I was thinking that some of the sauce could be a dipping sauce on the side.. I don't know but I am definitely making it!!!! yours looks amazing...
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Old 03-13-2012, 12:57 PM   #1217
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Pizza sauces are thinner versions of other sauces, so they tend to spread more easily and cost fewer carbs; it's also easier for me to find a jarred pizza sauce without added sugar than a jarred spaghetti sauce without added sugar.
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Old 03-13-2012, 02:53 PM   #1218
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Quote:
Originally Posted by cleochatra View Post
Pizza sauces are thinner versions of other sauces, so they tend to spread more easily and cost fewer carbs; it's also easier for me to find a jarred pizza sauce without added sugar than a jarred spaghetti sauce without added sugar.
Good to know. Thanks! I used plain tomato sauce.. so neither pizza sauce or spaghetti sauce this time around. I haven't had any luck finding "no sugar added" of either of those in my area.
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Old 03-13-2012, 02:53 PM   #1219
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eating the pizza with ground beef crust now. my mistake was making the 'crust' too thick so it just taste like a pizza burger. im not complainging though but keep it thin if you want it to taste like pizza, or so im assuming...

but by far one of the easiest recipes!
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Old 03-13-2012, 04:50 PM   #1220
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i made one in a glass pie dish with a cream cheese and italian sausage base....more of a pizza dip....pizza by spoon....but good!
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Old 03-13-2012, 05:02 PM   #1221
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What and why am I marking my spot? If I need to, then I'm marking it! lol
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Old 03-14-2012, 03:55 AM   #1222
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im not much of a dip fan unless there is going to be some chips to dip with!

i love easy recipes like that though. i am not one to care how pretty it looks or how many different ingredients there are- i just like something simple i can give my family! im sure when the kids are older ill care more about other things but sometimes its so hard to follow recipes that take 2 hours or have a million ingredients. so i lurk here for the occasion quickie people post so no one be too shy to post the simple ones!!

my birthday is coming up, want to make the cake (or pie or cupcake or something of the sort). anyone have a favorite birthday dessert for me? (keeping in mind the simplicity but ill go a little out for my birthday )
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Old 03-14-2012, 07:49 AM   #1223
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I hear there is a low carb cheesecake. If anyone has a good recipe, please share!! :-) mmmmm
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Old 03-14-2012, 07:49 AM   #1224
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steak with a candle on it?
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Old 03-14-2012, 09:47 AM   #1225
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Ha, ha Drdrew!!! I use Cleo's (of the lighterside blog fame) recipe by the name of 'Ultimate Cheesecake'. Here it is but if you visit her blog, you get to see the results...

Cheesecake Ultimate by Cleo

5 8-ounce packages cream cheese, softened
1 cup erythritol
1/2 cup xylitol
1 Tbsp ThickenThin/Not Sugar (or 1-2 tsp xantham gum)
3 eggs
½ cup sour cream
1 Tbsp lemon juice
1 ½ tsp vanilla extract

For the crust
1/3 cup macadamia nuts
1/3 cup cashews
1/3 cup almonds
2 Tbsp erythritol
¼ cup butter, melted.


Making the crust:
Process nuts together until resembling coarse crushed graham crackers. Mix flour, butter and erythritol. Press in bottom of a 9” springform pan. Place in fridge.


Making the Filling:
Heat oven to 325 degrees Fahrenheit.

In a mixer, beat cream cheese with erythritol and xylitol on medium for about one minute. Add ThickenThin until just combined (10-30 seconds). On low, add eggs, one at a time, until just blended. Finally, add sour cream, lemon juice and vanilla and beat just until blended (10-30 seconds).

Pour into crust. Bake until set, 1 hour 15 minutes-90 minutes. Cool on rack for 15 minutes before moving to chill in the refrigerator.

Makes 16 servings.


Nutritional Information for one serving: Calories: 73, Carbohydrates: 25g, Fiber: 1g, Sugar Alcohols: 21g, Net Carbs: 3.5g, Protein: 1g, Fat: 6.5g
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"The energy content of food (calories) matters, but it is less important than the metabolic effect of food on our body." Dr. P. Attia

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Old 03-14-2012, 10:18 AM   #1226
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Has anyone tried the Velasic Bread and Butter Pickles made with Splenda? I had roasted chicken thighs the other night and decided to have a couple of pickle slices as an accompaniment, and boy are they good! The vinegar cuts through the monotonous chicken taste and the sweet and crunch keep the mouth happy! They are great rolled up in some deli meats, with burgers or thrown in a little tuna. Stop n Shop has them by me. A definite staple now for induction.
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Old 03-14-2012, 06:28 PM   #1227
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Well shut the frOnt door! Never thought of that but hell yes
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Old 03-14-2012, 06:33 PM   #1228
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I make these muffin cheesecakes and freeze them. They are easy and delish. Swizzle some SF choco syrup on top and a wow easy small dessert.

Cheesecake Muffins
8 ounce pkg of cream cheese
6 packets of Splenda
1 large egg
1/2 tsp vanilla
Dash of lemon & almond extract


Soften cream cheese about 40 seconds in microwave. Add other ingredients. Beat with mixer till smooth. Pour into muffin pan (makes 6) lined with the papers. Bake at 350° for 20 min.
I use one of those rubber muffin pans...no need for the papers.

Cals 145
Fat 14
Carbs 2
Protein 4

These little things are so yummy and they really satisfy a rich and creamy craving
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Last edited by Rbenz; 03-14-2012 at 06:35 PM..
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Old 03-14-2012, 06:38 PM   #1229
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Roasted Pork Tenderloin in a tangy/mater sauce & Faux Taters:
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Old 03-14-2012, 06:40 PM   #1230
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Quote:
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Dinner tonight! Pizza with ground beef "crust"
Wow! Never thought of making a Hamburger crust!

Cryssi~Yummo Salad. Likey your choice of China!
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