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Old 06-30-2012, 04:52 PM   #1411
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I love single serve eggs in muffin tin... Any recipes out there from the gurus? I think its time to buy some ramekins
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Old 06-30-2012, 04:57 PM   #1412
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Quote:
Originally Posted by iheartdi View Post
Home Made Frap



One Minute Chocolate Cake



TexMex Omelet

I need your recipe for the frap and the cake... And you also had mousse... My sweet tooth is taking over my mouth.
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Old 06-30-2012, 07:36 PM   #1413
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I have heard half and half with water in it to make it more like milk, coco powder and splenda.. not sure if thats his thing. You could put heavy whipping cream in a mixer and splenda and a bit of vanilla and whip it up and put it on top for an extra treat
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Old 06-30-2012, 07:38 PM   #1414
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Quote:
Originally Posted by Phizz50677 View Post
I need your recipe for the frap and the cake... And you also had mousse... My sweet tooth is taking over my mouth.
Well... Holy FRAP!
Must have that for sure How did you make this?
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Old 06-30-2012, 08:22 PM   #1415
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Atkin's choco shake

Phizz, try the Atkin's choco shake, I haven't had it but some ppl like it - it may be a decent sub
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Old 06-30-2012, 11:28 PM   #1416
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Crazy question... Where do i find turnips and what does one look like and might they be called anything else? I looked at the store today and found these round things called turnip root... Is that what you mean?
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Old 06-30-2012, 11:32 PM   #1417
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I have not figured out how to send a private message... Help?
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Old 07-01-2012, 12:42 AM   #1418
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Turnip root is indeed the same thing Phizz. You can also cook the greens if you are looking for a good leafy green veggie too. I like to cut turnips into the shape of fries and either fry them in veggie oil or roast them in the oven. My advice is to get the smaller turnips because the bigger ones tend to have a bit of a bitter taste to them and can also be tougher (more fibrous). You can also cut up turnips into cubes and boil them like potatoes, add butter, salt, and pepper, or get creative and add cream cheese or cheddar...whatever you like.
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Old 07-01-2012, 05:46 PM   #1419
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I made the cream cheese muffins last night and have promptly lost the recipe! I was hoping to make them tonight...

Also a thread suggestion... Recipes that are all made in muffin tins. I would adore that!
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Old 07-02-2012, 05:58 AM   #1420
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Quote:
Originally Posted by Phizz50677 View Post
I made the cream cheese muffins last night and have promptly lost the recipe! I was hoping to make them tonight...

Also a thread suggestion... Recipes that are all made in muffin tins. I would adore that!
Awesome idea!! Why not start it in the recipes and help forum???
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Old 07-02-2012, 08:05 AM   #1421
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Quote:
Originally Posted by NoSunNoFun View Post
Well... Holy FRAP!
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Old 07-02-2012, 08:06 AM   #1422
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Phizz~
Cream Cheese Muffins
8oz cream cheese
4 level tablespoons splenda
1 egg
half teaspoon vanilla
1 tablespoon lemon juice
1 tablespoon sour cream

sprinkle of cinnamon on top

Just mix it all up, put it in 6 greased muffin pans and bake 350 for 18 minutes, open the oven door, and allow to cool. Best if chilled for a few hours.

The lemon juice and sour cream are optional.
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Old 07-02-2012, 08:08 AM   #1423
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Phizz~
Crustless Muffin Quiche **a Misty original**

8 eggs slightly beaten
1 TBSP heavy cream
8 oz shredded cheese of choice
1lb hot breakfast sausage-cooked and drained
Induction friendly veggies of choice

Combine all ingredients and spoon into greased muffin pans. Cook in a 350 degree oven for 15-20 minutes. Test for doneness after 15 minutes so you don’t overcook the eggs.
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Old 07-02-2012, 12:45 PM   #1424
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Quote:
Originally Posted by Rbenz View Post
Phizz~
Crustless Muffin Quiche **a Misty original**

8 eggs slightly beaten
1 TBSP heavy cream
8 oz shredded cheese of choice
1lb hot breakfast sausage-cooked and drained
Induction friendly veggies of choice

Combine all ingredients and spoon into greased muffin pans. Cook in a 350 degree oven for 15-20 minutes. Test for doneness after 15 minutes so you don’t overcook the eggs.
Thanks for posting my recipe I'm going to try a variation on this...leaving out the meat and instead wrapping a piece of bacon in the muffin tin to form a cup..and then pouring the egg mixture in and baking for 30-35 minutes. I may pre-cook the bacon first. Will report back.

Made a low carb Shepherd's Pie/Cottage pie for lunch today.

I used some leftover mashed turnips and sauteed zucchini I had from earlier in the week. Here's my recipe for the mashed turnips and then my recipe for the pie


Mashed turnips:

2 medium turnips peeled and cubed. After cubing, I place them in a bowl and cover them liberally with salt. I mean a lot of salt. Like possibly 1/4 cup of salt. You want to draw the bitter out.

After about an hour..their texture changes completely. You have to rinse them really well and then cook them like you would mashed potatoes. The texture won't be quite there and even after salting they have a good amount of liquid in them, but after adding my mashing ingredients..I let them continue cooking on really low heat to evaporate some of the liquid out of them.


Pie:

Mashed turnips
2 lbs ground beef
1/2 yellow onion diced
1 lb mushrooms sliced
1 zucchini diced
3 cloves of garlic
2 cups beef broth
salt
pepper

I sauteed the mushrooms in butter and olive oil until they were brown, adding salt and pepper after seeing some brown on the mushrooms and added the onions and cooked until they were softened. *You'll need to cook your zucchini as well * Removed them from the pan and added the ground beef and garlic. Once cooked, I drained the meat and added the vegetables into the meat mixture and added 2 cups of beef broth. Bring to a boil, turn the heat down to the simmer and let the broth thicken. Taste for seasoning.

Once the meat mixture was to my liking, I poured it into a pyrex and spooned my mashed turnip mixture on one side. I didn't have enough to cover the entire dish..plus this was an experiment and I didn't want to ruin all of it..lol

I cooked it at 400 for 30 minutes and then bumped it up to broil for another 5.

It tasted delicious. The only thing I would do differently next time will be to make the layer of turnips thicker so they will get crispy!

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Old 07-02-2012, 02:03 PM   #1425
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beef cauli mash

Quote:
Originally Posted by MOKEWEEBLE View Post
How do you make the mashed cauliflower? It looks great!
When I boiled my cauliflower yesterday, I added a couple tablespoons of Knorr's beef bouillon to the water. I know this is probably not the best way, but I boil the heck out of it - till it's mushy. I am not crazy about the taste of the cauliflower, so I try to disguise it anyway I can. Sugar Free Sheila's recipe is the one I first used - called Mock Mashed Potatoes.
She adds a handful of cheese and sour cream at the end...YUMMY!
Go Sheila!

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Old 07-02-2012, 05:20 PM   #1426
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Is the Frap induction friendly. Can we get the recipe?
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Old 07-03-2012, 08:51 AM   #1427
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Short ribs


Cioppino with Shrimp, Mussels, Clams, etc (no i didn't eat the bread)


Arugula, Onions, Tomatos, Blue cheese and blue cheese dressing salad


Local farmers sausage that i grilled


Restaurant Jalapenos stuffed with mozzarella, wrapped in bacon and fried


Grilled slightly overcooked porkchops


Pig - yes there is a cigar in his mouth
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Old 07-03-2012, 08:54 AM   #1428
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also lobster

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Old 07-03-2012, 01:50 PM   #1429
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NICE Goolash !
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Old 07-03-2012, 04:33 PM   #1430
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WOWSA! Where is your place I have my knife and fork and I am ready!!
Poor little pig sure do't like the knife in his belly either
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Old 07-03-2012, 08:36 PM   #1431
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I love these threads!

In the original thread there is a ginger sesame chicken recipe... I made it tonight with bok choy cooked in a little salt, pepper and balsamic vinegar, and it was maybe the best chicken I've ever had. LOVE these threads and all the recipe ideas. I know these recipes will keep me interested and trying new things for a very long time. Thanks everyone! I don't think I'm ever going to finish surfing all the recipes people have posted!
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Old 07-04-2012, 07:11 AM   #1432
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Quote:
Originally Posted by NoSunNoFun View Post
WOWSA! Where is your place I have my knife and fork and I am ready!!
Poor little pig sure do't like the knife in his belly either
the guy was about to start carving, but i told him i wanted to take a pic so he just stopped.

Don't feel bad. In order for something to live, something else must die.
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Old 07-04-2012, 10:14 AM   #1433
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Quote:
Originally Posted by Avy View Post
In the original thread there is a ginger sesame chicken recipe... I made it tonight with bok choy cooked in a little salt, pepper and balsamic vinegar, and it was maybe the best chicken I've ever had.
Hi there Avy - do you mind posting the recipe? I tried looking but couldn't find it. I hate to pass up something that is the best chicken you've ever had!
Thank you!
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Old 07-04-2012, 10:44 AM   #1434
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Quote:
Originally Posted by NoSunNoFun View Post
Poor little pig sure do't like the knife in his belly either
I agree. I am ok eating it if i cant tell what it was, but man, i had to quickly move past that poor piggy.
If i didnt have to cook, i would totally be vegetarian... Have my own chef and all... I dont like to eat anything i would keep as a pet (yes... My son wants a mini pig for his birthday...)

I have been dicing turkey, pork chops, left over steak, etc and seasoning it with salt free greek seasoning, frying in olive oil. Then i make a big freaking salad, cheese, peppers, onion, sunflower seeds, thousand island dressing, cucumber, etc and top it with the warm meat. Meat cooks fast when dices plus the salad is great for these ungodly hot days.
I sincerely hope i have this induction friendly, because thats what i am on... Lol!
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Old 07-04-2012, 02:23 PM   #1435
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Sesame Ginger Chicken

Atkins Food Porn

it's at least have way down the page, with a nice pic too.

Hi Judy, this is where the recipe is in the forums. Takes me forever to navigate around lol! I didn't really follow it to a tee, since I couldn't find the recipe for a while after I started making it, but it turned out great So many great ideas, I don't have enough meals in a day to try everything I want to. In time i guess.
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Old 07-04-2012, 06:11 PM   #1436
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Sounds Yummy!

Quote:
Originally Posted by Rbenz View Post
Phizz~
Cream Cheese Muffins
8oz cream cheese
4 level tablespoons splenda
1 egg
half teaspoon vanilla
1 tablespoon lemon juice
1 tablespoon sour cream

sprinkle of cinnamon on top

Just mix it all up, put it in 6 greased muffin pans and bake 350 for 18 minutes, open the oven door, and allow to cool. Best if chilled for a few hours.

The lemon juice and sour cream are optional.

Are these induction friendly?
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Old 07-04-2012, 09:04 PM   #1437
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I wondered the same thing
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Old 07-04-2012, 09:20 PM   #1438
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I sure as hell hope so!
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Old 07-05-2012, 07:36 AM   #1439
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Avy thank you so much! I appreciate your time!

Quote:
Originally Posted by kitkat36 View Post
Ginger Sesame Chicken

I put the following in to a gallon freezer bag:

pack of chicken thighs - I usually buy a 5 pack
ginger - fresh chopped fine, has carbs so adjust to suit you (3.6 carbs per 1/4 cup)
sesame seeds - has carbs so adjust to suit you (varies depending on carb counter site)
garlic salt - I love Lawry's.
sesame seed oil - about 5 fast shakes does it for me
soy sauce - enough to wet the chicken but not enough to pool at the bottom

Close the bag leaving air in it then shake around the bags contents till mixed. Let out the air then reseal and let sit. The longer the better. At least an hour but I usually leave it overnight or 24 hours.

Cooking: I am afraid of having undercooked or dry chicken but I like the grilled taste so I grill then bake. I pre-heat the grill on med-high heat and set my oven to 350F.

I grill on med-high till they look like they do in the picture. I then bring them inside, place them in a baking dish and cover them with aluminum foil, tightly. Bake for 15-20 minutes. I turn off the heat and let them sit in heat for another 20 minutes, usually. This last step isn't necessary but it will make the chicken fall apart.

It's perfect to eat with cauliflower rice. I add soy sauce, sesame oil and green onions to replicate fried rice.
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Old 07-05-2012, 10:56 AM   #1440
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Quote:
Originally Posted by Kristall View Post
Are these induction friendly?
Yes
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