INDUCTION FOOD PORN!!! #3

[Rbenz]

Hmmm...buy fresh Spinach to put in the Freezer!
I'd rather make fresh smoothies, salads...and such before I freeze? JMO.

[clackley]

Originally Posted by amlyjo

You can also buy fresh spinach in bags and just toss it in the freezer. I do this for smoothies for my kids. It won't thaw back to fresh of course, but when you put it into a smoothie it kind of shatters. And I toss it into other dishes like omlettes and soups too. Not sure of the advantage over the bagged kind shown above except that I have tried that in a smoothie and it's gross, so freezing thd fresh works great. I buy the humongous bags a Costco and simply toss them in the freezer when I get home.

I started doing this as well. Mainly because I can't find organic frozen spinach. I buy the prewashed organic baby spinach and toss it in a large freezer bag and have what ever amount I need on hand. Works out great for me!

[Rbenz]

Kewl! Gotta try it!

[socaligirl714]

Originally Posted by Rbenz

Whacha use instead of rice as your filler? Or is it all Beef?

all beef

i have never had these while not on LC.. i thought my mom was crazy when she asked me if i put rice lol

[Myles]

Originally Posted by tskb

Restaurant Jalapenos stuffed with mozzarella, wrapped in bacon and fried


These look wonderful! I had not thought about deep frying them. Any instructions on keeping the mozzarella intact?

sorry i just had them at a restaurant, i have no idea about making them, i have never deep fried anything myself

[Myles]

Originally Posted by socaligirl714

What did you season the short ribs with?? Me and DH can tear up some korean bbq short ribs... are they good with basic seasonings?

they're from costco pre marinated :P

[Rbenz]

Originally Posted by socaligirl714

all beef

i have never had these while not on LC.. i thought my mom was crazy when she asked me if i put rice lol

Most Stuffed peppers have rice incorporated in them.

[jiggy66]

Holy hell I made this for dinner tonight and it was SOOOO good! I didn't have a lot of shrimp left, but next time I will make an entire bag of it (I think there were probably 10-12 medium shrimp in the bag). The broccoli was sooooo good, I have never roasted it and OMG is was EXCELLENT. I needed to use a green bell pepper before it went bad (I know, weird combo right?) and it all tasted great. Thanks for sharing

Originally Posted by Cryssi

Roasted Shrimp and Broccoli:

Preheat oven to 425*
Cut up about 2lbs of broccoli and toss with a little bit of oil (I used plain veg oil) and some salt and pepper
Roast broccoli for about 10-15 mins
Add 1lb raw shrimp tossed with a bit of salt, pepper and garlic powder
Mix together with broccoli and roast another 10-15 mins (until shrimp is done)
Squeeze a little bit of lemon juice on top and serve.

*You can really use whatever spices you want - red pepper flakes, onion powder, cumin, etc. Next time I am going to add a bit of sliced red bell peppers in with the broccoli.

[Deb]

First post on this thread
this is our pork-roast after being on the bbq rotisserie

[BarbDe]

Yummm!

[buttoni]

Your roast looks lovely, Mel 7.

[joycee]

Originally Posted by JMCM1

Joycee - how much mayo?

Thanks!

Okay, I found the recipe just now!! Here it is.
6 egg whites (separate in another bowl then add to mixer bowl one white at a time - then if yolk breaks into white you only lose 1 egg)
1/2 tsp cream of tartar
Beat till stiff in large bowl.

6 egg yolks
6 Tbsp mayonnaise
1 1/4 tsp splenda (to taste)
3 1/2 Tbsp Sprouts whey protein powder (I like the Sprouts Whey Isolate bulk whey protein powder in the bulk bin -0 carbs - about $9 per pound)
Gently blend egg yolks before adding other ingredients. Then add remaining ingredients one at a time and mix well.
Gently fold yolk mixture into egg whites till well blended. Take care not to whip so mixture stays fluffy.
Drop by large spoonful onto pan onto extremely well greased cookie sheet or sheet covered with parchment paper. (I prefer the parchment paper because nothing sticks and I reuse it many times.)
Another option is to pour the batter onto the cookie sheet about enough batter to cover half the cookie sheet. The less you fool with the batter, the lighter and fluffier the rolls will be.
I have also added a dollop of cream cheese to the center before baking - for sweet rolls. Atkins and other sites have great variations.

Enjoy!!!!
Joycee

[JMCM1]

You are so kind - I hope you and your family are well.

Thank you so much!

[joycee]

Originally Posted by JMCM1

You are so kind - I hope you and your family are well.

Thank you so much!

Thank you and we are doing very well! Here is an awesome link I watched several times when I first made the rolls. The Original Atkins Diet Revolution Roll and Tweaks

and it was from low carb friends!!

[Portia]

I don't even have a recipe - just marking my spot on this awesome thread.

[cmwitt03]

Haven't been on in a while, but here's what we had the past 2 nights for dinner.

Spinach Lasagna



And tonight we had bacon wrapped shrimp, sauteed shrimp, roasted broccoli, and low carb yum yum sauce. Nothing was left over! I'd say it was a hit.

[BarbDe]

Really? I can't believe I never thought of this before! I have so missed Philly Cheese Steaks!


Philly Cheese Steak Stuffed Peppers!

Here is the original recipe:
Ingredients
• 8 oz. Thinly Sliced Roast Beef
• 8 Slices Provolone Cheese
• 1 Medium Sweet Onion
• 6 oz. Baby Bella Mushrooms
• 2 Green Peppers
• 2 Tbs. Butter
• 2. Tbs. Olive Oil
• Salt and Pepper - to taste
Cooking Steps
DIRECTIONS
Slice peppers in half lengthwise, remove ribs and seeds.
Slice onions and mushrooms. Saute over medium heat with butter, olive oil, minced garlic and a little salt and pepper. Saute until onions and mushroom are nice and caramelized. About 25-30 minutes.
Preheat oven to 400*
Slice roast beef into thin strips and add to the onion/mushroom mixture. Allow to cook 5-10 minutes
Line the inside of each pepper with a slice of provolone cheese.
Fill each pepper with meat mixture until they are nearly overflowing.
Top each pepper with another slice of provolone cheese.
Bake for 15-20 minutes until the cheese on top is golden brown.
Serve and Enjoy!!
Makes 4 servings – 6 net carbs per serving

I used more beef, probably about 12oz. (Publix has Boarshead London Broil on sale this week). Also, used 3 green peppers.
I baked for about 20 minutes then broiled for about a minute or so. After putting on the plate and cutting up, it seemed like the cheese disappeared though. So I took another slice and laid it on top of the chopped up food and microwaved for 30 seconds. YUMMM!

[Rbenz]

Yummo...Mel,Barb & CM!

Portia

Thx for the Link Joycee!

[cmwitt03]

Brunch today was quiche! Sausage, egg and cheese. The cheese is monterey jack with leek and morel mushroom. Delish!



Plated... I couldn't wait. I HAD to take a bite out of it!

[cmwitt03]

Originally Posted by BarbDe

Really? I can't believe I never thought of this before! I have so missed Philly Cheese Steaks!


Philly Cheese Steak Stuffed Peppers!

Here is the original recipe:
Ingredients
• 8 oz. Thinly Sliced Roast Beef
• 8 Slices Provolone Cheese
• 1 Medium Sweet Onion
• 6 oz. Baby Bella Mushrooms
• 2 Green Peppers
• 2 Tbs. Butter
• 2. Tbs. Olive Oil
• Salt and Pepper - to taste
Cooking Steps
DIRECTIONS
Slice peppers in half lengthwise, remove ribs and seeds.
Slice onions and mushrooms. Saute over medium heat with butter, olive oil, minced garlic and a little salt and pepper. Saute until onions and mushroom are nice and caramelized. About 25-30 minutes.
Preheat oven to 400*
Slice roast beef into thin strips and add to the onion/mushroom mixture. Allow to cook 5-10 minutes
Line the inside of each pepper with a slice of provolone cheese.
Fill each pepper with meat mixture until they are nearly overflowing.
Top each pepper with another slice of provolone cheese.
Bake for 15-20 minutes until the cheese on top is golden brown.
Serve and Enjoy!!
Makes 4 servings – 6 net carbs per serving

I used more beef, probably about 12oz. (Publix has Boarshead London Broil on sale this week). Also, used 3 green peppers.
I baked for about 20 minutes then broiled for about a minute or so. After putting on the plate and cutting up, it seemed like the cheese disappeared though. So I took another slice and laid it on top of the chopped up food and microwaved for 30 seconds. YUMMM!

Oh my word this looks awesome. Yum yum!

[joycee]

These recipes look so very yummy!! Love the philly cheese recipe!! Will try that! The quiche also looks great! Wanna share how you made it?

[Rbenz]

Originally Posted by cmwitt03

Plated... I couldn't wait. I HAD to take a bite out of it!

[cmwitt03]

Originally Posted by joycee

These recipes look so very yummy!! Love the philly cheese recipe!! Will try that! The quiche also looks great! Wanna share how you made it?

Sure!

1 lb bulk sausage
4 oz cream cheese
6 large eggs
1/4 cup HWC
8 oz shredded cheese (I used Publix brand morel and leek monterey jack)
seasonings to taste

Preheat oven to 350. While browning sausage, soften cream cheese in microwave for about 20 seconds and stir to smooth. Add eggs, heavy cream, and seasoning to taste. I added some Mrs. Dash onion and garlic herbs, pepper, and a tiny bit of dried minced onion. Whisk to combine.

Evenly spread sausage in the pan then layer half of the cheese over the sausage then cover with egg mixture. Top with remaining cheese. Bake for about 30 minutes or until done.

I put mine under the broiler for about 2 minutes after it was done just to brown up the cheese a bit. Layering it this way makes the sausage on the bottom crisp up really nice while baking. It serves as a crust! So good! I did mine in a cast iron skillet. One pot meal!

[cmwitt03]

Originally Posted by Rbenz

So you've done it too huh?

[jiggy66]

[JudyMS]

Just a suggestion for those looking to make stuffed peppers! When growing up my Mother always used the same mixture for stuffed peppers that she did to make meatloaf, which consisted of using crushed saltine crackers, and chopped onion. When I started low carbing, I changed my meatloaf up by omitting the crackers and subbing with a combination of crushed pork skins and grated parmesan cheese. So now when I make stuffed peppers, I use the same mixture - ground beef, chopped onion, crushed pork skins, grated parmesan, garlic powder, salt and pepper. Something else I started doing differently too, is cooking the peppers in my crock pot. Instead of cutting the peppers in half, I cut off the tops (removing core and seeds), then stuff with the meat mixture and stack in my crock pot. I can get 5-6 large peppers on mine. Then I pour one small sized can of tomato sauce over the top, cover and let cook on low for 3-4 hours. The peppers come out tender but still hold together when you take them out. I don't care for peppers that are crunchy when baked, so this is the perfect way to set em, forget em, and have nice tender peppers when ready!

Another tip - try making cabbage rolls with the same type meat mixture. I wouldn't try those in a crock pot but baked in the oven they come out perfect and you don't miss the rice at all.

[Rbenz]

Judy~Excellent suggestions! So, they don't come out 2 salty w/the pskins/parmesan?

Jiggy~Is that tri-tip sliced?

CM~Yep...

[cmwitt03]

I gotta try to make those peppers. The trick will be getting my family to eat them too.... or maybe I should hope they don't like them so I can keep them all to myself.

I have never in my life had a stuffed peppers OR stuffed cabbage. What's up with that!?! Both sound awesome.

I *LURVE* meatloaf but haven't made it while on lowcarb. Honestly I put so little breadcrumbs when I made it "normal", that I'm pretty sure I wouldn't miss them if they were left out.

How much crushed pork rinds do you put in yours Judy? And do you grind them up in the chopper or just by hand?

[angelface11]

Originally Posted by jiggy66

This looks so good!

[angelface11]

Originally Posted by BarbDe

Really? I can't believe I never thought of this before! I have so missed Philly Cheese Steaks!


Philly Cheese Steak Stuffed Peppers!

Here is the original recipe:
Ingredients
• 8 oz. Thinly Sliced Roast Beef
• 8 Slices Provolone Cheese
• 1 Medium Sweet Onion
• 6 oz. Baby Bella Mushrooms
• 2 Green Peppers
• 2 Tbs. Butter
• 2. Tbs. Olive Oil
• Salt and Pepper - to taste
Cooking Steps
DIRECTIONS
Slice peppers in half lengthwise, remove ribs and seeds.
Slice onions and mushrooms. Saute over medium heat with butter, olive oil, minced garlic and a little salt and pepper. Saute until onions and mushroom are nice and caramelized. About 25-30 minutes.
Preheat oven to 400*
Slice roast beef into thin strips and add to the onion/mushroom mixture. Allow to cook 5-10 minutes
Line the inside of each pepper with a slice of provolone cheese.
Fill each pepper with meat mixture until they are nearly overflowing.
Top each pepper with another slice of provolone cheese.
Bake for 15-20 minutes until the cheese on top is golden brown.
Serve and Enjoy!!
Makes 4 servings – 6 net carbs per serving

I used more beef, probably about 12oz. (Publix has Boarshead London Broil on sale this week). Also, used 3 green peppers.
I baked for about 20 minutes then broiled for about a minute or so. After putting on the plate and cutting up, it seemed like the cheese disappeared though. So I took another slice and laid it on top of the chopped up food and microwaved for 30 seconds. YUMMM!

***********
wow, yeah!!! a great Idea...