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Old 10-06-2012, 05:14 PM   #151
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[QUOTE=Buffy45;15996882]We like you too Debby

Ditto!
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Old 10-06-2012, 05:18 PM   #152
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Judy, did you see my posts about the Easy Mayo, wow, was it easy. Anxious for you to try it and see what you think.
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Old 10-06-2012, 05:42 PM   #153
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Ah, thanks for the hugs! Cute!
I made regular pumpkin pie for the 6 people that can eat that stuff... I do have pumpkin left, so I might heat it up & mix in some coconut oil & spices, would be tasty! I can't eat eggs, flour, or cream cheese, so the recipe's are out, for me.
I'll thoroughly enjoy the turkey tomorrow.
Wonder if your mayo recipe would work with egg whites only... can't have egg-yolks. Would love to have a base for making my own salad dressings.
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Old 10-06-2012, 06:16 PM   #154
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Yes I saw your post Buffy and am excited to try it! Especially since you hadn't had luck previously. That's the one I'll use. I am now saving my whey!!

Debby have you always had the food allergies? Or are they new?
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Old 10-06-2012, 06:30 PM   #155
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This is the second time I've made this - we really like this and Buffy I'm thinking your dd would too. Make sure she has sour cream (if she likes it) and avocado and shredded lettuce, some taco bell taco sauce and/or picante. We also add some TAMED jalapenos. It is so very very filling. I also added an onion and some garlic to the ground beef.

It's Linda Sue's Taco Bake, and I'll post it as she wrote it, but this time I used 12 oz. ground sirloin instead of 1 lb. And I reduced the shredded cheese to 1-1/2 cups in each instance. (instead of a total of 4 cups, I used a total of 3 cups). The recipe includes nutritional info, and I'll post mine below it using the lesser amount of beef and cheese (trying to cut down protein, but I don't think it was that significant)

TACO BAKE (Linda Sue)
Crust:
4 ounces cream cheese, softened
3 eggs
1/3 cup heavy cream
1/2 teaspoon Seasoning for Tacos
8 ounces cheddar cheese, shredded, 2 cups

Beat the cream cheese and eggs until smooth. Add the cream and seasoning. Grease a 9 x 13" baking dish; spread the cheese over the bottom. Pour in the egg mixture as evenly as possible. Bake at 375º, 25-30 minutes. Let stand 5 minutes before adding the topping.

Topping:
1 pound ground beef
3 teaspoons Seasoning for Tacos
1/4 cup tomato sauce
4 ounce can chopped green chiles
8 ounces cheddar cheese, shredded, 2 cups

Brown the hamburger; drain the fat. Stir in the seasoning, tomato sauce and chiles. Spread over the crust. Top with the cheese. Reduce the oven to 350º and bake another 20 minutes or so until hot and bubbly. Serve with the toppings of your choice (add additional carbs).

Makes 8-12 servings
Can be frozen

Per 1/8 Recipe: 443 Calories; 36g Fat; 27g Protein; 3g Carbohydrate; trace Dietary Fiber; 2.5g Net Carbs

Per 1/12 Recipe: 296 Calories; 24g Fat; 18g Protein; 2g Carbohydrate; trace Dietary Fiber; 1.5g Net Carbs

Optional Toppings:
• 1/4 cup shredded lettuce per serving (add .14 net carbs)
• 1 tablespoon sour cream per serving (add .5 carbs)
• 1 tablespoon salsa per serving (add about 1.5 carbs, depending on the brand)
• 1 teaspoon Taco Bell taco sauce per serving (0 carbs)
• Ripe olives, 3 slices per serving (.5 net carb)
• Pickled jalapeño slices, 6 per serving (1 net carb)
• Guacamole (varies by recipe - approximately 1 net carb per tablespoon)
- - -

With my changes, per 8 servings:
390 calories, 32g fat, total carb 3g, protein 23g
So.... not that big a difference
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Old 10-06-2012, 06:50 PM   #156
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Quote:
Originally Posted by JMCM1 View Post
Debby have you always had the food allergies? Or are they new?
I was born with allergies, then they disappeared (or so I thought). When I went to the Naturopath they did tests on me to see which foods I'm "intolerant" of... Most were things that I have cut from my diet on my own, but the dairy & eggs - she took away. I'm going to ask if/when I can add them back in, next appointment. (I forgot to ask, at my last appointment). I'd like the two of those things back... makes my diet extremely difficult.
The more I learn about thyroid/adrenal stuff... the more I realize I've had them most of my life.
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Old 10-06-2012, 06:57 PM   #157
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Oh now I remember - you'll only need to remind me 10 or 12 more times.

I would have a difficult time without dairy & eggs. I guess you do what you have to do. It's so hard to be perfect - not that I'd know!
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Old 10-06-2012, 07:36 PM   #158
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I'm home! 5# heavier but I know it's mostly water. It's so cool here! It's just making me miss the beach even more! You all have been busy little chatters this past week! I think I've pretty much caught up. I hope I didn't miss anything.
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Old 10-06-2012, 07:38 PM   #159
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Sandy!!
Welcome back!

It IS cold, isn't it? Hope to hear more from you after you get all settled in.
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Old 10-06-2012, 08:10 PM   #160
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Quote:
Originally Posted by JMCM1 View Post
It's so hard to be perfect - not that I'd know!


Quote:
Originally Posted by sjl330 View Post
I'm home! 5# heavier but I know it's mostly water. It's so cool here! It's just making me miss the beach even more! You all have been busy little chatters this past week! I think I've pretty much caught up. I hope I didn't miss anything.
home Sandy!
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Old 10-07-2012, 06:20 AM   #161
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Yesh, Sandy, love the freeze we had last night?? I was going to cover my coleus but didn't. I should have as it is early in Oct but was tired of the long summer so I euthanized them!
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Old 10-07-2012, 09:28 AM   #162
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Originally Posted by sjl330 View Post
I'm home! 5# heavier but I know it's mostly water. It's so cool here! It's just making me miss the beach even more! You all have been busy little chatters this past week! I think I've pretty much caught up. I hope I didn't miss anything.
Home Sandy! We missed you! Which beach did you vacation at? We've had some mighty hot weather but today feels more like Fall.

I'm making my huge salad for the bbq today. Our family is in town for church gathering and today will be our day for our gathering at the place they are staying. Soon they will be packing up and heading back to Colorado so we will be catching up on all there happenings.

Have a nice Sunday

Last edited by Shalbrihil; 10-07-2012 at 09:29 AM..
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Old 10-07-2012, 09:31 AM   #163
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Hmmm, I thought I had posted this morning, I know I wrote one, where did it disappear to? Anyhow, Welcome home Sandy, you were missed!

Sharon, a nice big salad sounds good, I try to make it ahead to have several servings but it never seems as good as it is the first go round. Have fun at your events today.

Chilly here but supposed to be 80 again by Tuesday.

DGS spent the night and wants the computer, BBL
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Old 10-07-2012, 10:36 AM   #164
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Have a wonderful Sunday!
Me... I'm having a slave day... oops? Did I say that out-loud? Actually, its Thanksgiving in Canada...
I went back to my old menu today, my system can't make it without the grains... oh well, I tried.
Have a good one!
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Old 10-07-2012, 11:00 AM   #165
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Judy, the Taco Bake sounds great, passed it on to DD
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Old 10-07-2012, 11:02 AM   #166
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HAPPY Thanksgiving!
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Old 10-07-2012, 12:52 PM   #167
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Buffy I made your easy mayo loved how it turned out and so good. No more buy at the store for me now that I can do it so easily at home (and healthier too!)
Thanks so much for sharing that one.

It's time to get ready for the bbq so will check back in later. Have a nice Sunday ladies
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Old 10-07-2012, 01:18 PM   #168
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Hi gang..

Welcome home, Sandy...I know how much you love that beach..

Need to check out that Easy Mayo recipe..I do think homemade is so much better and no soybean oil..

Debby: Happy Thanksgiving Day to you...Classic menus for holidays are my "go tos"..

Hugs all around..Back on track this week..That new Atkins doctor lady won't be in the office when I have my appointment on Tuesday, so I will call back and change it..
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Old 10-07-2012, 01:32 PM   #169
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HI Carolyn, know you have been busy, busy, but you have been missed. Bet you are tired too.

Sharon, glad you liked that mayo, I still am amazed at how easy it is. And it is so mild that as you use it, you can doctor it up with whatever you would like to add. I used EVOO LIGHT, the light has hardly no taste, I think that is why I liked this so much. And yes, wanted to get away from all the bad oils.

Make it in a quart jar, then just put the lid on and save.
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Old 10-07-2012, 02:08 PM   #170
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Oh I'm going to go make that mayo right now!
Hello to all! Happy Thanksgiving Debby (my favorite holiday - all food, happy gathering, no pressure to buy gifts... all good except for your having to be the preparer of all good things )

Debby you SHOULD go back to your grains - you are at a healthy weight and you have a great number of other restrictions. If I could add grains back in I would. I just can't.
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Old 10-07-2012, 04:06 PM   #171
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How long do you think that mayo will keep? And can you use it in recipes that call for mayo? I've never in my life had homemade mayo so that will be really new for me. But it sure sounds easy and I'd like to do away with the soybean oil for sure!

I went to Isle of Palms beach. It's right outside Charleston. The weather was beautiful and we enjoyed every minute of it! I found a sand dollar the day before I came home. In about 2 feet of water! I found some other cool shells too. We ate delicious seafood every day. I don't think I'd ever get tired of it.

Cindy, DH brought in our potted plants last night and I didn't really have anything in the beds this year so everything survived here. I'm still freezing though!
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At the beach.... time you enjoyed wasting, is NOT time wasted. TS ELLIOT
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Old 10-07-2012, 05:37 PM   #172
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I'm not sure on how long the mayo will keep but I doubt too long, no preservatives in it, but I really don't know. I think next time though I will make 1/2 a batch since I am pretty much the only one eating it, will give half of this to DD.

Sandy, when I was in Charleston this May, we went to one of the Islands but I can't remember which one. Just to visit, not stay though.
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Old 10-07-2012, 05:41 PM   #173
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I haven't made it - found I didn't have enough light olive oil and did NOT want to use the extra virgin. HOWEVER I am glad to hear you will make half the recipe next time. That's what I'll try, too. I have some whey on top of some sour cream I'll mix in, too.

Sandy it's a jolt to have such a temperature change!
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Old 10-07-2012, 05:52 PM   #174
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Worth waiting Judy. I would try just half, it made 3/4 of a quart.
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Old 10-07-2012, 06:21 PM   #175
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Do NOT use extra virgin olive oil, it will taste awful, Honestly don't do it!!!
And this is not just a taste preference, I love EV olive oil, but the agitation will release some seriously yuccky stuff.....just trust me on this, don't use EV olive oil on anything that requires vigorous agitation or blending,I've ruined several dishes before I realized this.

Keep your EV olive oil for shaken and stirred recipes and use a light oil for the mayo.

Last edited by metqa; 10-07-2012 at 06:23 PM..
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Old 10-07-2012, 06:22 PM   #176
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Do NOT use extra virgin olive oil, it will taste awful, Honestly don't do it!!!
What she said!
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Old 10-07-2012, 07:12 PM   #177
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Oh that's why I'm waiting. I'm a good lurker! I saw what you or someone or two said earlier. The oil had to be neutral. I DO have walnut oil, which is neutral, but after Buffy liked what she made, I'm going to wait until tomorrow and I'll get some extra light olive oil - that's what I should get, right?
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Old 10-07-2012, 07:29 PM   #178
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Yes, that's it.

I am going to try the ranch dressing recipe right below it next. Ready to make it now but my egg isn't at room temp. Can't get either one of the cats to sit on it and "nest".
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Old 10-07-2012, 07:44 PM   #179
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Yes, that's it.

I am going to try the ranch dressing recipe right below it next. Ready to make it now but my egg isn't at room temp. Can't get either one of the cats to sit on it and "nest".


Darn cats........
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Old 10-07-2012, 08:17 PM   #180
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Ok, even without the cats helping, I made the Ranch dressing. I really love it. Maybe I am just hungry but both of these recipes are keepers and so darn easy. Here is the ranch dressing. If anyone runs the nutritional numbers on this, please share. I figured it pen/paper and I think I am right but always wonder.

Lazy Rinny's Low Mess Stick Blender Ranch Dressing
I started doing this because I hate measuring out mayo.

1 large egg at room temp
1 Tbsp white vinegar
1 generous tsp dijon mustard
1 Cup neutral oil of choice

1 packet Ranch dressing mix
1/2 Cup sour cream
1/2 Cup buttermilk or half & half or HWC with water
(If you don't keep buttermilk around, buttermilk powder is a good substitute.)

In a quart size Mason or canning jar, add the first 4 ingredients in order. Use the stick blender to make them into mayo. Take out the stick, add the packet, sour cream, and liquid, then put the stick back in and blend until fully mixed.

Woot! The only things I have to wash are the measuring cup and the stick blender!
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