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Old 09-08-2013, 07:09 AM   #1951
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I was never a fried chicken fan until recently when I started doing chicken this way ....

Poach chicken thighs with skin on bone in for about 25 mins. and remove from water to cool for approx. 15 mins.. Dip into a beaten egg and then roll in crushed pork rinds. Cook until golden in med. high bacon fat (approx 2 min. per side). Serve with dipping sauce of your choosing (I like mustard/mayo/sweetener).
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Old 09-09-2013, 02:58 PM   #1952
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Here is my typical lunch. A big salad with whatever meat was leftover from dinner. Today I had a hankering for chicken wings, so cooked some up with some spices.

Dressing on the salad is 1 tbsp Paul Newman Olive Oil & Vinegar, 1 Tbsp of olive oil drizzled on top.



I never get sick of this. It has a good variety of low carb veggies in very small quantities: spring lettuce mix, romaine, radish, green onion, red pepper, cauliflower, and a quick grating of carrot. The variety keeps me happy.
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Had two kids and kept eating for two even when they went to school. So here I go again...for the LAST time!

Mini goal 1: Onederland by October 27 (Met Oct 24!! )
Mini goal 2: 189 by November 30 (Met Dec 3!! )
Mini goal 3: 184 by December 30! (Met Dec 21!! )
Mini goal 4: No backsliding through Christmas, start New Year under 185!
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Old 09-09-2013, 03:47 PM   #1953
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Old 09-17-2013, 11:34 PM   #1954
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Quote:
Originally Posted by frogg View Post
The other day I opened my fridge and had to laugh at all the low carb items I had in in. I was a busy little bee that week!

May I present: My low-carb fridge



1. butter
2. low carb cheese sauce
3. low carb tomato sauce
4. cheddar cheese
5. low carb meatballs
6. sour cream
7. low carb mac & cheese & broccoli casserole made with shirataki noodles
8. organic baby spinach (you can barely see the number!)
9. leftover steak
10. low carb praline cheesecake with english toffee whipped cream topping
11. craploads of free-run eggs!
12. raw hamburger to be cooked
13. in drawer: cauliflower & zucchini
14. in drawer: broccoli & cucumber

It was a yummy week of eating!

This made me laugh!! Bcuz my fridge is starting to get there
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Old 09-21-2013, 07:37 AM   #1955
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Tofu Shirataki Noodles (Fettuccine), Linda's low carb Alfredo sauce, and a crab meat.

For the whole recipe I used 3 bags of noodles (parboiled), Linda's recipe makes 6 servings, and 16 oz of lump crab meat.
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Old 09-21-2013, 09:26 AM   #1956
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Originally Posted by pulchritudinous_j View Post
hope the same connotations can still be drawn from this edited post. *Climbs down from apologetic soap box, still clutching bacon in hand*
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Old 09-28-2013, 08:47 PM   #1957
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I love that quote. Too funny. I love Texas!!
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Old 09-30-2013, 03:18 PM   #1958
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All this food looks so yummy.
This is what I did on Saturday. Tell me if I am being cheap.
One of our local markets had assorted pork chops on sale for $1.39lb so I stocked up. While I packaged them up I trimmed them. At the end I had a pile of trimmings minus bones and such, so I used this to make a big pot of Chile Verde in the crock-pot. It was sooo good, put some in the freezer too.
Served it with sour cream and fresh avocado.
Chile Verde.jpg
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Old 09-30-2013, 03:36 PM   #1959
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yummy ! Good job !
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Old 09-30-2013, 04:33 PM   #1960
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Quote:
Originally Posted by pickles1010 View Post
All this food looks so yummy.
This is what I did on Saturday. Tell me if I am being cheap.
One of our local markets had assorted pork chops on sale for $1.39lb so I stocked up. While I packaged them up I trimmed them. At the end I had a pile of trimmings minus bones and such, so I used this to make a big pot of Chile Verde in the crock-pot. It was sooo good, put some in the freezer too.
Served it with sour cream and fresh avocado.
Attachment 51572

How did you make this?
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Old 09-30-2013, 04:38 PM   #1961
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mushroom "Risotto" super . Recipe is at Atkins 72 induction buddy
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Old 10-01-2013, 11:48 AM   #1962
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Originally Posted by pickles1010 View Post
Tell me if I am being cheap.
Attachment 51572
Nope...Not in my Book!
Looks Yummo!
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Old 10-01-2013, 11:49 AM   #1963
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Luv Shrooms!
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Old 10-01-2013, 11:50 AM   #1964
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Recipe for Chile Verde

2lb pork pieces, small cut
1/2 onion
1 anaheim chile chopped ( I had a Hatch chile )
2 gloves of garlic, smashed
2 bayleafs
2 c chile verde salsa ( I used "herdez brand "
2 c chickenbroth
1-2 tsp cumin
cilantro (can leave out )
salt and pepper to taste and anything else you can think of to make it mexican flavor just no tomato based products.

Brown pork and onions, deglase with chickenbroth. Add everything else and cook on crockpot for 6-8 hrs.
You may thicken it a bit with some Guar or Xantan.

Last edited by pickles1010; 10-01-2013 at 11:58 AM..
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Old 10-07-2013, 08:23 PM   #1965
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Now that I can post pics, I wanted to upload some of my recent meals. Roasted chicken quarters, cauliflower pizza (SO, so good!) and an easy dinner of leftover chicken salad, green beans cooked in butter, and a "wedge" salad with blue cheese and pepperoni. Yum!
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File Type: jpg plate.jpg (52.8 KB, 50 views)
File Type: jpg chicken.jpg (54.7 KB, 52 views)
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Old 10-07-2013, 11:12 PM   #1966
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those all look yummy !
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Old 10-12-2013, 11:00 AM   #1967
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I just found this post, and I have stolen some recipes from it already!!! This is an amazing site I plan on trying several new things this week!
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Old 10-12-2013, 01:57 PM   #1968
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Yummo!

Greeny!
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Old 10-15-2013, 10:18 AM   #1969
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Quote:
Originally Posted by NoSunNoFun View Post
Here you go

You Won't Believe it's Cauliflower Pizza Crust By: Cleochatra

1 cup cooked, riced cauliflower. 1 egg 1 cup mozzarella cheese 1/2 tsp fennel 1 tsp oregano 2 tsp parsley

Pizza sauce, lowest sugar you can find. Pep, sausage, onions and mozzarella cheese. *Toppings of your choice.

Preheat oven to 450 degrees.

In a medium bowl, combine cauliflower, egg and mozzarella. Press evenly on the pan, I use parchment paper as it does not stick. You can spray a tin with Pam if you like also. Sprinkle prior to baking the crust evenly with fennel, oregano and parsley.

Bake at 450 degrees for 12-15 minutes (15-20 minutes if you double the recipe). This should be golden brown or dark brown.

Remove the pan from the oven. To the crust, add sauce, then toppings and cheese.

Place under a broiler at high heat just until cheese is melted.
Ummm, I'm confused, what is riced cauliflower? How do I make that? Thanks!
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Old 10-15-2013, 12:07 PM   #1970
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Ummm, I'm confused, what is riced cauliflower? How do I make that? Thanks!
I use fresh cauliflower (I know some use frozen) and use a cheese grater to "rice" it. I think Linda Sue has directions on her website, as there are various ways to prepare it. A little messy, but SOOOO worth it!!!
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Old 10-15-2013, 08:41 PM   #1971
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I bought at our local fair a hand turned salsa maker. Put in the hot Cali and spin spin spin! Instant rice size bits! Love my 20.00 dolla purchace!

Add butter cheese and presto!
Or add butter, cream and nutmeg
Another wonderful thing is.. garlic LOTS of it, cream and chopped chives

OMG its the best eva!! I micro mine and toss it in my salsa maker so darn easy and so many variations you can make
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Old 10-16-2013, 03:42 PM   #1972
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I just threw my cauliflower in mini quisinart blender and let it go...I need to make that again!!!
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Old 10-16-2013, 08:02 PM   #1973
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CB83 what do you mix with yours?
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Old 10-16-2013, 08:16 PM   #1974
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Just 1 egg, 1 cup mozzarella cheese, and spices..

No pic but made flax meal crackers earlier. They turned out pretty well but could have been thin bread or pita like for a sandwich.

1/2 cup water
1 cup flax meal ground
Salt
Garlic powder
I put some cayenne and garlic salt in too

Spread thin in pan and I just used olive oil spray. It said use parchment paoer

15 min @400
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Old 10-18-2013, 12:21 PM   #1975
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Old 10-21-2013, 09:26 PM   #1976
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have to try that cauliflower pizza - looks so good and healthy! I've just recently learned that I like cauliflower!
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Old 10-24-2013, 03:46 PM   #1977
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I forgot they're actually garlic Parmesan flax meal crackers, added about 1/4 cup of Parmesan also. Mine have been too thick and not too crispy, but I eat them all quick.

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Old 10-25-2013, 06:42 AM   #1978
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I forgot they're actually garlic Parmesan flax meal crackers, added about 1/4 cup of Parmesan also. Mine have been too thick and not too crispy, but I eat them all quick.

Did you make these with the light flax? Yellow? Is it milder than the dark nutty tasting flax? Looks great and more like corn bread lol
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Old 10-25-2013, 10:32 AM   #1979
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what do you eat the flax crackers with? just dry?
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Old 10-25-2013, 08:33 PM   #1980
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Ground flax meal, not sure of the kind my sister gave me some to try.

I liked it plain, tried one piece w mozzarella melted in top. Mine did turn out like thin bread, I just need a bigger pan to spread thinner. A pizza digs would probably work good, or even smash some in muffin tins real thin.
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