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Old 01-29-2010, 07:26 AM   #91
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Originally Posted by JazzleBug View Post
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.

you have convinced me to try it! Thank you!
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Old 01-29-2010, 07:33 AM   #92
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you have convinced me to try it! Thank you!
You know, it took me a while to do it because I thought it was going to take too long, be too labor intensive ('cause, well...lasagna tends to be), or not quite good enough to be worth the effort, but it was so easy and so worth it. Very satisfying. Am making it again this weekend, but adding some ground pork/sausage to it to make it go a bit further (my men were lickin' their plates! LOL).
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Old 01-29-2010, 07:44 AM   #93
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That's my issue with alot of these recipes. They look delicious BUT time consuming so I get turned off. I will try it this weekend tho'
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Old 01-29-2010, 07:53 AM   #94
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you have convinced me to try it! Thank you!
I have made this twice and love it. I thought it is pretty easy
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Old 02-20-2010, 05:15 AM   #95
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Originally Posted by cleochatra View Post
More pizza (Can you tell I like pizza?)

All are induction, so long as you don't go nuts.

Cauliflower pizza crust and bread sticks with marinara.

Taco pizza on a zucchini crust

Papa Murphy's Type Cowboy Pizza


And for dessert: Fruit pizza on an almond flour crust. (Good for the fruit rung of Atkins, and only 6 net carbs per whopping slice--serves 8)
What kind of marinara do you use? Thanks
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Old 02-22-2010, 06:43 AM   #96
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I use Great Value pizza sauce from WalMart. It's the cheapest stuff out there, and it's the lowest in carbs.
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Old 02-23-2010, 06:01 PM   #97
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Tonight is a low carb reuben wrap:



Only 7 net carbs. The recipe and nutritional information are here.

Note: Not Gluten Free or Induction friendly...
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Old 02-23-2010, 06:07 PM   #98
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Mmmmm....reuben sounds soooo good right now! Yum, Cleo!
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Old 02-23-2010, 06:08 PM   #99
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I blame my friend Robin. She was telling me about a reuben casserole she was making and I started drooling. I love Reubens. Robin reuben! LOL!! (I'm easily amused)
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Old 02-23-2010, 07:38 PM   #100
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I LOVE reubens!!!!! I may try making one with oopsies!!!


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Old 02-23-2010, 07:49 PM   #101
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Just watch the sauerkraut. It might turn the oopsie floopsie. I'd coat the oopsie with the mayo and then the cheese and encase the sauerkraut in there somewhere. I was going to experiment with making Rye oopsies by using rye seed and the like, but I never got around to it.
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Old 02-23-2010, 08:08 PM   #102
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I never used Rye bread even when I ate regular reubens so that's no problem for me.

And I make a lc thousand island dressing so that'll work too cause thousand island dressing is what I normally used before anyhow.

I drain the sauerkraut really well too.

Man, now I'm HUNGRY!!!


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Old 02-23-2010, 09:06 PM   #103
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Nothing worse than floopsie oopsie's.
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Old 02-26-2010, 10:51 PM   #104
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Ginger Sesame Chicken
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Old 02-27-2010, 05:50 AM   #105
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Ginger Sesame Chicken
Okay, I want that RIGHT.NOW. Soooo yummy. Recipe?
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Old 02-27-2010, 09:30 AM   #106
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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 02-27-2010, 10:49 AM   #107
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Oh, yum. Seriously, yum. I'll see if I can do this this weekend. Thank you!!
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Old 02-27-2010, 11:30 AM   #108
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Missy, I follow your blog...I love that you're posting your stuff here too!
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Old 03-05-2010, 09:58 PM   #109
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Twinkies.
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Old 03-06-2010, 08:49 AM   #110
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I use Great Value pizza sauce from WalMart. It's the cheapest stuff out there, and it's the lowest in carbs.
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Old 03-09-2010, 07:08 AM   #111
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Officially inspired
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Old 03-09-2010, 03:32 PM   #112
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Dinner: Andouille w/sauerkraut, my mock potato salad, deviled eggs and fresh peas.
Attached Images
File Type: jpg IMG_4488.jpg (49.8 KB, 27 views)
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Old 03-15-2010, 07:38 PM   #113
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We made our own "chunky monkey" ice cream. This ice cream maker was an awesome investment!



Basic ice cream (3 egg yolks, 1/2 cup Splenda, 1 cup heavy cream, 2 cups half-and-half, 1 tsp vanilla extract) with an additional 1 Tbsp banana flavor, chopped up pecans, and chopped up chunks of coconut "chocolate" bark.

The verdict: not enough chunks. More next time!
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Old 03-15-2010, 07:54 PM   #114
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That looks so pretty and buttery!
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Old 03-15-2010, 07:55 PM   #115
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We made our own "chunky monkey" ice cream. This ice cream maker was an awesome investment!



Basic ice cream (3 egg yolks, 1/2 cup Splenda, 1 cup heavy cream, 2 cups half-and-half, 1 tsp vanilla extract) with an additional 1 Tbsp banana flavor, chopped up pecans, and chopped up chunks of coconut "chocolate" bark.

The verdict: not enough chunks. More next time!
This looks beyond amazing ... !!!!!!!!!!!!!!!!!!!!!!!!!!
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Old 03-16-2010, 03:00 PM   #116
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I added some yellow food coloring as well, to make it more bananarific.

I did the nutrition calculations for a batch of vanilla, so without the nuts and chocolate, it's:

(full batch [8 servings] / per serving)
1672 calories / 209 calories
157 g fat / 20 g fat
40 g carb / 5 g carb
27 g protein / 3.5 g protein

We're maintenance, so 5 grams per serving is no problemo.
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Old 03-16-2010, 03:17 PM   #117
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We made our own "chunky monkey" ice cream. This ice cream maker was an awesome investment!



Basic ice cream (3 egg yolks, 1/2 cup Splenda, 1 cup heavy cream, 2 cups half-and-half, 1 tsp vanilla extract) with an additional 1 Tbsp banana flavor, chopped up pecans, and chopped up chunks of coconut "chocolate" bark.

The verdict: not enough chunks. More next time!
*THUD* gotta get an ice cream maker OMG i can almost taste thaat as i ick the screen!!
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Old 03-24-2010, 05:30 AM   #118
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Bump!
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Old 03-24-2010, 11:11 AM   #119
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totally subbing
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Old 03-28-2010, 05:50 AM   #120
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Hi all

This is my first post! (don't you hate being the newbie )
Anyhoo, I'm always taking photos of what I eat for my online diary.......

Here are some of them.........


This is a cake I made following Cleochatra's recipe, it was delicious!


Chicken goujons fried in pork crackle breadcrumbs with tomato salsa, melted cheese, sour cream and jalapenos


Crispy-skinned salmon with lime & coriander butter, asparagus


Chocolate mousse


Spicy chicken burgers with lime, chilli and coconut mayo


Spicy vegetable cauliflower pizza


Creamy/cheesy cauliflower and brocolli bake


Zucchini nachos (though you can barely see them under all that!)


Mini lemon cheesecakes


Salt and Chilli pork


Creamy bacon and leek soup


Spanish-style sizzling garlic prawns


Oopsie roll with bacon and egg


Phew, that's a lotta food!
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