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Old 02-24-2009, 02:01 PM   #61
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That eggbake looks delicious! How do you make it Jake?
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Old 02-24-2009, 08:16 PM   #62
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Originally Posted by umabdullah View Post
I don't eat pork, it's against my religion but thanks anyway.
Maybe I could just put the tomato sauce and parm cheese and bake it without the breading/frying...?
Instead of pork rinds or almond flour, bread it with: PARMESAN CHEESE AND OREGANO OM NOM NOM!
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Old 02-24-2009, 08:59 PM   #63
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Quote:
Originally Posted by Zarabelle View Post
That eggbake looks delicious! How do you make it Jake?
Quote:

Chicken and Veggie Eggbake




My kid's school was out today, so that we could celebrate the solemnity of President's Day as a family. Like everyone does. As a result, I had the chance to make a nice lunch, and my son requested something with Brussels sprouts in it.


Brussels sprouts.

Yeah. I know. We immediately took him to the hospital for extensive blood testing that confirmed he is not possessed by a parasitic alien entity. He came up clean. Spiritual possession is not completely ruled out, but the doctor in the ER kind of poo-pooed the idea. It could be some time before we find an exorcist, as we live in the boonies, so in the meantime, I just busted out with the Brussels sprouts.


Chicken and Veggie Eggbake


1. Assemble your ingredients:






3 pre-cooked chicken breasts
3 green onions
1/2 cup chopped bacon
6 Brussels sprouts
10 eggs
3 Tbsp heavy cream
1 cup shredded cheddah
2 Tbsp bacon grease for frying
salt and pepper to taste


2. Cube the chicken.




3. Slice the Brussels sprouts, and chop the green onion (only use the green part). The bacon was already chopped up.




4. Beat the eggs, with 3 tablespoons heavy cream, and the cheese. This may be a good opportunity to procure photographic evidence of the possession victim, helping you cook, which is something your HUMAN son would never think of.




5. Saute the onions and sliced Brussels sprouts in bacon grease, until the smarmy little cabbages start to get a little bit tender.




6. Add the chicken and bacon, and continue to saute until it the meats are heated through. Salt and pepper to taste.




7. Pour the chicken mixture into the bottom of a greased up casserole dish, then top it with the egg and cheese mixture. Stir it up a bit to incorporate.




8. Bake in a pre-heated oven at 400° until you can prick it with a fork and the fork comes out pretty clean. For me, that took about 25 minutes.




This came out surprisingly well, and I was surprised how much flavor the Brussels sprouts added. I'll probably make it, or something like it, again.

Last edited by Jake; 02-24-2009 at 09:03 PM..
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Old 02-25-2009, 03:24 AM   #64
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Thanks for the recipe Jake. Like your son, I love brussel sprouts!! Zx
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Old 02-25-2009, 05:21 AM   #65
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I'm ashamed to say I was expecting naked people with fried eggs and bacon over thier naughty bits.... sorry.
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Old 05-18-2009, 12:18 PM   #66
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Old 05-18-2009, 12:24 PM   #67
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Yumm. Jake that looks awesome! Well, minus the brussel sprouts, but I can definitely see that with spinach or broccoli or asparagus!

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Old 05-18-2009, 02:25 PM   #68
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Old 05-26-2009, 02:32 AM   #69
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cleo, you are 'the examiner' right??
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Old 06-07-2009, 02:10 PM   #70
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Low-Carb Coconut Cheesecakes

16 oz. cream cheese (2 boxes)
1 tsp. vanilla extract
½ tsp. coconut extract
2 eggs
½ cup coconut milk
¾ cup unsweetened shredded coconut
12 packets Splenda

Crust:
½ cup almond flour
¾ cup ground nuts (pecans & macadamias)
3 Tbsp. melted butter
3 packets Splenda

Preheat oven to 350°F

Mix the coconut milk and shredded coconut in a bowl together first, so the coconut can hydrate. Let it sit for 1/2 hour.

Mix the almond flour, ground nuts, melted butter, and 3 packets of Splenda. Press the nut mix down into 12 muffin cups. Put the whole tray into the fridge to let the butter firm up.

Mix together the coconut, coconut milk, eggs, vanilla, cream cheese, and 12 packets of Splenda. Mix well.

Divide the cheese/coconut mix between the 12 muffin cups. They’ll fill up pretty much to the tops.

Bake at 350°F for 25-30 minutes, until they’ve puffed way up and are getting golden brown on top.

Let the cups cool on the countertop for an hour (they will settle down in size), then put in the fridge for another hour.

Serves 12

For each cheesecake:
Calories 265
Fat 25 g
Carbs 4.5 g
- Dietary Fiber 1 g
Protein 5.5 g
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Old 06-07-2009, 02:17 PM   #71
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Low-Carb Cookie Sandwiches

Cookies:
1 cup ground nuts (I threw a handful of macadamias and a handful of pecans into my food processor, then pulsed until they were finely done.)
1/2 cup almond flour
1/2 cup unsweetened shredded coconut
1/2 cup Splenda (12 packets)
1 Tbsp tasty spices (I opted for 2 tsp. allspice and 1 tsp. cinnamon)
2 Tbsp butter, softened
2 eggs

Mix everything together, then refrigerate for 30 minutes.

Scoop out onto a parchment paper-lined cookie sheet; flatten the scoops with the bottom of a drinking glass.

Bake for 15-20 minutes at 325°.

Frosting/Filling:

4 oz cream cheese, softened
1/4 cup butter, softened (1/2 stick)
1/2 tsp vanilla extract
1/3 cup Splenda (8 packets)

Mix with a hand mixer. This is a basic cream cheese frosting. Any leftovers can be dropped in spoonfuls on a sheet of waxed paper and put into the freezer, for cream cheese clouds.

Makes 20 cookies or 10 cookie sandwiches.

Per 2-cookie sandwich:
230 calories
22 g fat
6 g carb
- 2.5 g dietary fiber
4.5 g protein
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Old 06-07-2009, 03:37 PM   #72
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Old 06-07-2009, 06:12 PM   #73
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Marking my spot....with drool......yum yum
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Old 06-08-2009, 04:59 AM   #74
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Quote:
Originally Posted by themissy View Post


Low-Carb Coconut Cheesecakes

16 oz. cream cheese (2 boxes)
1 tsp. vanilla extract
½ tsp. coconut extract
2 eggs
½ cup coconut milk
¾ cup unsweetened shredded coconut
12 packets Splenda

Crust:
½ cup almond flour
¾ cup ground nuts (pecans & macadamias)
3 Tbsp. melted butter
3 packets Splenda

Preheat oven to 350°F

Mix the coconut milk and shredded coconut in a bowl together first, so the coconut can hydrate. Let it sit for 1/2 hour.

Mix the almond flour, ground nuts, melted butter, and 3 packets of Splenda. Press the nut mix down into 12 muffin cups. Put the whole tray into the fridge to let the butter firm up.

Mix together the coconut, coconut milk, eggs, vanilla, cream cheese, and 12 packets of Splenda. Mix well.

Divide the cheese/coconut mix between the 12 muffin cups. They’ll fill up pretty much to the tops.

Bake at 350°F for 25-30 minutes, until they’ve puffed way up and are getting golden brown on top.

Let the cups cool on the countertop for an hour (they will settle down in size), then put in the fridge for another hour.

Serves 12

For each cheesecake:
Calories 265
Fat 25 g
Carbs 4.5 g
- Dietary Fiber 1 g
Protein 5.5 g
I just wanted to say Welcome!! Thank you for these recipes they look wonderful!! I KNOW you will love it here!

HUGS
Christina
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Old 06-08-2009, 03:37 PM   #75
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Christina, thanks for the greeting! I usually hang out in the main lobby, and have always been more of a reader than a poster. But I'm also crazy obsessed with taking pictures of food. So this was a perfect thread for me.
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Old 06-08-2009, 04:17 PM   #76
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Quote:
Originally Posted by themissy View Post


Low-Carb Cookie Sandwiches

Cookies:
1 cup ground nuts (I threw a handful of macadamias and a handful of pecans into my food processor, then pulsed until they were finely done.)
1/2 cup almond flour
1/2 cup unsweetened shredded coconut
1/2 cup Splenda (12 packets)
1 Tbsp tasty spices (I opted for 2 tsp. allspice and 1 tsp. cinnamon)
2 Tbsp butter, softened
2 eggs

Mix everything together, then refrigerate for 30 minutes.

Scoop out onto a parchment paper-lined cookie sheet; flatten the scoops with the bottom of a drinking glass.

Bake for 15-20 minutes at 325°.

Frosting/Filling:

4 oz cream cheese, softened
1/4 cup butter, softened (1/2 stick)
1/2 tsp vanilla extract
1/3 cup Splenda (8 packets)

Mix with a hand mixer. This is a basic cream cheese frosting. Any leftovers can be dropped in spoonfuls on a sheet of waxed paper and put into the freezer, for cream cheese clouds.

Makes 20 cookies or 10 cookie sandwiches.

Per 2-cookie sandwich:
230 calories
22 g fat
6 g carb
- 2.5 g dietary fiber
4.5 g protein
OMG!!!!!!!!!!!!!!!! (/fainting) I am bookmarking this. Like, pronto. I even think I have all the ingredients right now...hmmmmmmmmmm...
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Old 06-16-2009, 07:15 PM   #77
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I love pictures of "legal" goodies......YUMMO...can't wait to try to cook some of these things.
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Old 09-16-2009, 09:46 AM   #78
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Quote:
Originally Posted by themissy View Post


Low-Carb Cookie Sandwiches
These look amazing. I can't wait to try them.

I'm not a food picture taker, but I hope those of you who are keep adding to this thread!
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Old 09-25-2009, 05:04 PM   #79
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Hi Nicky! Nice to meet you. That looks like awesomeness!
Cleo, You had me at..... Taco Pizza! Are you kidding me! Where can I find those pizza recipes? I am a huge pizza lover, especailly Taco Pizza.
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Old 09-25-2009, 05:25 PM   #80
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You Guys are killing me! I'll be starting OWL on Tuesday.... I see some great ways to incorporate my 5 more carbs a day! I cant wait! Taco Pizza here i come
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Old 09-25-2009, 05:56 PM   #81
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Here's Cleo's Taco Pizza recipe.
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Old 09-27-2009, 09:36 AM   #82
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All of these look wonderful !!
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Old 09-30-2009, 12:31 PM   #83
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Old 01-26-2010, 06:09 PM   #84
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Originally Posted by SlimMoeDee View Post
Good holy moly! Those look great!
No kidding! Ok, how DO I do bread sticks on Induction?????
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Old 01-26-2010, 06:10 PM   #85
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Woohoo! *disco hip bump*

I'm making this today:

Breaded mozzarella cheese sticks

Ok, I definitely need the recipe for these!!!!!!!
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Old 01-26-2010, 06:19 PM   #86
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Holy crap, let's see if we can revive this thread! Gorgeous photos, folks!
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Old 01-26-2010, 06:38 PM   #87
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Gee whiz, I didn't even notice how long it had been since the last poster posted, until I read your post! HAHA. My, my, my!!!

Heck yeah, let's get it rolling again. I've only been here a week so I'm loving all this!!!


Marci
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Old 01-26-2010, 07:07 PM   #88
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Old 01-26-2010, 08:46 PM   #89
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Ok, I definitely need the recipe for these!!!!!!!
That recipe can be found on Cleo's blog which is here, along with a ton of other faboo recipes. You will not want to miss her blog. She no longer updates it, but what's there is really great.

She also has a cauliflower bread stick recipe there.
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Old 01-27-2010, 06:32 AM   #90
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Okay, just to share and to try to give this thread a jump start, I made Linda Sue's Spinach Lasagna last night. I used a whole onion instead of the original small amount, as well as 4 garlic cloves instead of the powder. And since I make my own spaghetti sauce, I added my own herbs and seasonings to some tomato sauce. It was absolutely to die for. Like, bang your head in a wall good.

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