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Old 10-18-2013, 11:44 AM   #451
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Quote:
Originally Posted by BulldogMom View Post
mycattaz, I like your attitude about things. I'm hoping that you get your whoosh soon!
thank you... he is refusing to eat again today... smh
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Old 10-18-2013, 11:52 AM   #452
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cheat days

Quote:
Originally Posted by mycattaz View Post
Laura thanks for sharing the recipies with me, can't wait to try them



the scales are the same this morning... for the first time yesterday I ate off plan... I have alittle mashed potatoes and about 1/2 of a chocolate pie slice... hoping that this works in my favor and gets the scales to moving down again... maybe even a whoosh in a few days.... I call it my plan cheat for that one hour I ate what I wanted... although it was less then one hour and I didn't eat that much.. told dh that today stricked Akins today and for a few days.... that is for me anyway... have to see if he follows along... .He finally agree to staying off the scales for at least a week before he weighs again....
"cheat days" are not that bad, so long as you get back on track. A while ago, I succumbed to the cupcakes at a kid's birthday party. Although they were "mini cupcakes", I could not stop with just one...stopped counting after 3...then figured I had blown it, so ate some pizza, then said what the heck, I will have some fries also! Well I felt sick the next day. I was up 5 lbs on the scale. Then I just re-focussed and got back on track and actually did lose the 5 plus 2 more, at the end of the week. Keep on keeping on! You can do it
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Aug 01, 2013 - 200 (3 yrs after having 2 kids in 2 yrs)
Sep 01, 2013 - 190 (goal = 140 in 6 months by March)
Oct 01, 2013 - 185
Nov 01, 2013 - 170
Dec 01, 2013 - 160
Jan 01, 2014 - 155
Feb 01, 2014 - 150
Mar 01, 2014 - 145
May 01, 2014 - 140!
June 01, 2014 - 146 (time to get back on track)
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Old 10-18-2013, 02:15 PM   #453
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Skinny over the years I have learn that if I eat off track to get right back on track... long time ago I would have just gave up if I ate off plan... but now I just count it as a plan cheat day and just do it and get it over with.... I did feel sick after I ate the carbs yesterday... I have trouble with my blood sugar dropping after eatting something high in carbs or sugar so I figured I would... so I grab a marshmellow for the road and slowly ate it on the way home... my sugar will go from 83 up to 155 and then suddenly drop to 34 in just alittle bit of time... so I have to be careful... that is why I am loving being back on Atkins I do not have those spikes when I am staying on it
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Weight changesJanuary 2014- Day 1 - 233

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Old 10-18-2013, 02:33 PM   #454
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Ok chicken recipes... where to start?

Chicken Primavera Casserole
Primavera
OMG thank you! This is in the oven as I type My non-LC hubby didn't even feel the need for pasta!
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Old 10-18-2013, 04:56 PM   #455
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Passion let me know how it turns out
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Old 10-18-2013, 05:11 PM   #456
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Thank you glad everyone liked the recipe. I just love creating low carb dishes from hc stuff that looks good. I have salsa chicken in the crockpot but I had to add pico de gillo and diced green chilies to it. Then there's chicken stock on the stove simmering so the house smells

mycattaz I know a higher carb day for me helps too. Mine are just usually v-8 binge days though.

yeagerdee you can do this!

MtherGoos love new lows! I getter step it up or you're gonna pass me. Onederland is in your near future.

pinkcadillac hang in there.


Bulldogmom do share your pumpkin recipe... and yer welcome here anytime I'll whip something to eat up!
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Old 10-18-2013, 05:42 PM   #457
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Here you go Laura. I just took a pumpkin pie recipe off the back of the can and modified it a little. It taste like the regular version to me so I'm happy.

Pumpkin Pie

1 - 15 oz can pure pumpkin
12 oz hwc
2 eggs, slightly beaten
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
1/2 tsp salt..... next time I'm just going to use a pinch
sweetner... (recipe calls for 1/2 - 3/4 cup of sugar, I just used a liberal amount of liquid splenda)

1. Mix all ingredients together and pour into two greased pie plates. I just poured mine into a casserole dish.

2. Bake 15 min at 425 degrees. Then reduce oven temp to 350 degrees and continue baking for 35-40 minutes.

3. Keep refrigerated.
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Old 10-18-2013, 05:45 PM   #458
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sounds wonderful! Gonna try it after I get to the store next.
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Old 10-18-2013, 05:54 PM   #459
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Bulldog do you have a carb count for it?
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Old 10-18-2013, 06:06 PM   #460
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Awwww....I just found coffee because of this WOE. Now I bought a cappuccino machine the other day, well 2 one for home one for work, but I'm just loving it! Then found white chocolate, amaretto, and french vanilla Davinci syrups at Walmart, not the caramel that I was looking for but I can live with these new ones on top of the ones I already had.
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Old 10-18-2013, 07:07 PM   #461
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Quote:
Originally Posted by BulldogMom View Post
Here you go Laura. I just took a pumpkin pie recipe off the back of the can and modified it a little. It taste like the regular version to me so I'm happy.

Pumpkin Pie

1 - 15 oz can pure pumpkin
12 oz hwc
2 eggs, slightly beaten
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
1/2 tsp salt..... next time I'm just going to use a pinch
sweetner... (recipe calls for 1/2 - 3/4 cup of sugar, I just used a liberal amount of liquid splenda)

1. Mix all ingredients together and pour into two greased pie plates. I just poured mine into a casserole dish.

2. Bake 15 min at 425 degrees. Then reduce oven temp to 350 degrees and continue baking for 35-40 minutes.

3. Keep refrigerated.
I over count on the carbs just to be safe.

can of pumpkin = 38.5 total/ 28 net
12 oz hwc = 10
2 eggs = 1
1 tsp cinnamon = 2
1/2 tsp ginger = 1
1/2 tsp nutmeg = .5
salt = 0

sugar substitute = ? ......this will depend on what you use and how much.

Without adding the liquid splenda, I came up with 53 total/ 42.5 net. I just guessed for mine to be 60 carbs to be on the safe side. If its cooked in a casserole dish, its easier to guess how many carbs are in one portion. I cut up mine to make 12 portions at 5 carbs each. Hope this helps!
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Old 10-18-2013, 07:12 PM   #462
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Quote:
Originally Posted by LauraDavis View Post
Awwww....I just found coffee because of this WOE. Now I bought a cappuccino machine the other day, well 2 one for home one for work, but I'm just loving it! Then found white chocolate, amaretto, and french vanilla Davinci syrups at Walmart, not the caramel that I was looking for but I can live with these new ones on top of the ones I already had.
Me too! Dh has a keurig so I've been buying the little coffee cups and mixing in a protein shake as my creamer. Target sells a brand of coffee that is to die for! Some of the flavors are Mudslide, Butter Toffee, Caramel Almond Crunch and some other interesting flavors. I never used to be a coffee drinker but these things keep my sugar cravings in check.
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Old 10-18-2013, 07:40 PM   #463
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Going to Target! One of the new syrups is Kahlua so I NEED the mudslide flavored coffee!!!!!
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Old 10-19-2013, 04:59 AM   #464
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Oct 1.......202.0
Oct 2.......200.4
Oct 3.......199.4
Oct 4.......198.8
Oct 5.......197.6
Oct 6.......197.2
Oct 7.......196.2
Oct 8.......197.4
Oct 9.......198.0
Oct 10......197.4
Oct 11......196.4
Oct 12......195.0
Oct 13......194.8
Oct 14......194.4
Oct 15......194.0
Oct 16......193.8
Oct 17......194.0
Oct 18......193.0
Oct 19......193.0

Date night with the hubby tonight. We're going to the Cheesecake Factory and a hockey game. I usually order a burger and side salad for dinner and will just take a quest bar to the game for dessert. But I must resist the cheesecakes!
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Old 10-19-2013, 05:31 AM   #465
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Passion let me know how it turns out
It was great! I quadrupled the sauce so we'd have left overs (and a second casserole to take to my parents) used 5 chicken breasts (next time I'll use more), 4 zucchinis, 1 red & 1 orange pepper, 1/2 bag of baby carrots and about 2 cups each of cauliflower & broccoli. This has been added to the rotation
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Old 10-19-2013, 06:50 AM   #466
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YAY! Glad it turned out good for ya! It's quite a compliment to be added to the rotation!
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Old 10-19-2013, 07:01 AM   #467
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Morning! Hubs and I both slept in this morning and it was wonderful! Usually up by 5:15am so sleeping in is such a luxury Lol!
October goal* 140 (met)
Oct 15th- 144.4
oct 16th- 142.2
oct 17th- 142.2
oct 18th- 142.6
Oct 19th- 141.1! So close to getting Back to 140!
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Old 10-19-2013, 08:19 AM   #468
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Happy Saturday,
Goal for October. 140lbs

October 1st..143lbs.
October 2nd 143lbs
October 3rd..143lbs
October 4th..142lbs (again)
October 5th. 141lbs
October 6th. 143lbs yoyo dancer.
October 7 th. 143lb still bloated.
October 8 th. 145lbs
October 9th. 145lbs
October 10th. 145lbs
October 11th. 144lbs this is the right direction.
October 14th. 144lbs doing well considering my medication, stress level and lack of sleep..
October 15th. 144lbs
October 19th. 143lbs.
We have been very busy here on the farm and at work...there is so much to catch up on here with my friends.. sorry will do much better on Monday..even when I don't post please know that I'm thinking if you
Still not enough sleep or water..working on both.
Enjoy your weekend everyone..
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Old 10-19-2013, 10:11 AM   #469
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thank you bulldog for the info..

anyone got a good recipe for stuff bell pepper... we have tons of them coming out of our garden still... I was thinking of using califlower instead of rice, but not sure what else to do...any idea's...

oh and still the same this morning...dh is still not weighing...
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Old 10-19-2013, 10:36 AM   #470
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mycattaz, I use whatever I have to make a meatloaf and stuff my peppers. It's a little different each time. I use ground beef, eggs, worcestshire, green onions, mushrooms, garlic, salt, and some sugar free ketchup. The vegetables I use in it will vary depending on what I have in the refrig.
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Old 10-19-2013, 11:01 AM   #471
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thanks Mthergoos.. .I think I am going to try to use some califlower in it for the rice... I have some fresh tomotoes... can't remember how much carbs the have in them
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Old 10-19-2013, 11:21 AM   #472
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Quote:
Originally Posted by mycattaz View Post
thank you bulldog for the info..

anyone got a good recipe for stuff bell pepper... we have tons of them coming out of our garden still... I was thinking of using califlower instead of rice, but not sure what else to do...any idea's...

oh and still the same this morning...dh is still not weighing...
There's an awesome recipe on pinterest for a steakum styled stuffed pepper. Basically just take the stuff you would make for a cheesesteak sandwich and stuff it into a green pepper.
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Old 10-19-2013, 11:47 AM   #473
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BulldogMom, I saw that recipe on Facebook too! Looks awesome. I actually ordered her cookbook. It has some GREAT recipes, but there's no pictures in the cookbook, which makes it a little harder. I need pictures to know what looks good! LOL
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Old 10-19-2013, 01:02 PM   #474
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There's an awesome recipe on pinterest for a steakum styled stuffed pepper. Basically just take the stuff you would make for a cheesesteak sandwich and stuff it into a green pepper.
I just seen these too.... I already have ground beef thawed so I guess I will do these first
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Old 10-19-2013, 02:22 PM   #475
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Stuffed Bell Peppers Recipe

INGREDIENTS
4 bell peppers, any color
Salt
5 Tbsp extra-virgin olive oil
1 medium yellow onion, peeled and chopped
1 clove of garlic, peeled and chopped
1 lb of lean ground beef
1 1/2 cup of cooked rice
1 cup chopped tomatoes, fresh or canned (if using can, drain of excess liquid first)
1 tbsp chopped fresh oregano or 1 teaspoon of dried oregano
Fresh ground pepper
1/2 cup ketchup
1/2 tsp of Worcestershire Sauce
Dash of Tabasco sauce

1 Bring a large pot of water to a boil over high heat. Meanwhile, cut top off peppers 1 inch from the stem end, and remove seeds. Add several generous pinches of salt to boiling water, then add peppers and boil, using a spoon to keep peppers completely submerged, until brilliant green (or red if red peppers) and their flesh slightly softened, about 3 minutes. Drain, set aside to cool.

2 Preheat oven to 350 degrees F. Heat 4 tbsp of the oil in a large skillet over medium heat. Add onions and cook, stirring often, until soft and translucent, about 5 minutes. Add the garlic and cook a minute more. Remove skillet from heat, add meat, rice, tomatoes, and oregano, and season generously with salt and pepper. Mix well. (You may find it easier to put the ingredients at this point into a large bowl and mix together with your hands.)

3 Drizzle remaining 1 tablespoon of olive oil inside the peppers. Arrange the cut side of the peppers up in a baking dish, then stuff peppers with filling. Combine ketchup, Worcestershire sauce, Tabasco sauce, and 1/4 cup of water in a small bowl, then spoon over filling. Add 1/4 cup of water to the baking dish. Place in oven and bake for 40-50 minutes (or longer, depending on how big the peppers are that you are stuffing), until the internal temperature of the stuffed peppers is 150-160°F.

The cheesesteak ones sound yummy
10/19- 194.6
10/18- 195.4
10/17- 197.8
10/16- 195.4
10/15- 196.4
10/14- 194.6
10/13- 193.6
10/12- 197.2
10/11- 196.0
10/10- 197.0
10/9 - moving day didn't weigh
10/8 - 194.6
10/7 - 196.0
10/6 - 198.6
10/5 - 197.6
10/4 - 198.6
10/3 - 202.0
10/2 - 205.6
10/1 - 200.4
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Old 10-19-2013, 02:39 PM   #476
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Hi everyone!
well my feet aren't swollen any longer, so I weighed this morning.
Hope everyone is doing well! the past few days i made some konjac noodles and they were pretty good!

Sept. 1: 138.5
Oct. 1: 137.75
Oct. 2: 136
Oct. 3: 138
Oct. 4: 138.2
Oct. 6: 136.75
Oct. 7: 136.8
Oct. 8: 136
Oct. 9: 136.2
Oct. 10: 137
Oct. 17: 138
Oct. 19: 136.5
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Old 10-19-2013, 02:47 PM   #477
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Oh and duh... replace the 1 1/2 Cups rice with riced cauliflower. I'm slow when I first wake up.
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Old 10-19-2013, 02:58 PM   #478
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The stuff Bell pepper was wonderful... a big hit I use the cauliflower... it was delish
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Old 10-19-2013, 04:16 PM   #479
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Ok if you like a little spicy this Chicken taco soup is just the thing.

Chicken Taco Soup
1 chicken breast cooked and shredded
1 pkg ranch dressing mix
1 Tablespoon taco seasoning
1 can rotel
1 cup chicken broth (more if you like it thinner)
1/2 cup salsa
1 teaspoon cumin
1 teaspoon chipotle chili powder (if you don't like it as warm as I do don't use)
2 oz cream cheese

Mix all indredients together and simmer for 30 minutes. Serve with sour cream, cheddar cheese, pico de gillo
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Old 10-19-2013, 04:23 PM   #480
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