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Old 11-30-2005, 12:35 AM   #151
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Flaxseed Cereal

Flaxseed Cereal
Serving Size : 1

4 Tablespoons Flax Seed Meal
3 Tablespoons Designer Whey -- vanilla
1/4 Cup Water
1/4 Cup DaVinci (your choice of flavor)
Sprinkle of Salt

Mix it all together in a bowl, and microwave 1 1/2 minutes (stirring half way through)

Add a little heavy cream ... YUMMY

Very filling ....due to all the fiber, drink LOTS of water.
Carb count for cream not included.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 53 Calories; 1g Fat (16.7% calories from fat); 10g Protein; 1g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 41mg Sodium. Exchanges: .

NOTES : This makes a very creamy cereal...and a large serving.
Add blueberry's, nuts, any flavor of sugar-free syrup, or seasoning you desire. Use your imagination.

I tried the White Chocolate .... Yummy Looking forward to trying a "berry" flavor, or the "cooking dough"

PS Sorry I've been gone so long ... moved twice !
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Old 12-10-2005, 12:36 PM   #152
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Key lime cheese cake

LOW CARB KEY-LIME CHEESECAKE
Makes (1) 9" Cheesecake. This cake has no crust. (A nut crust would work for low carb.)
1 cup splenda
3 eggs
3 cups Sour Cream
2 tsp. Lime (or Lemon) Extract
2 tsp. Vanilla Extract
2 T fresh Key Lime juice
Zest of 2 Key Limes, finely minced
Preheat oven to 375 degrees F.
In a large bowl, beat cream cheese and sweeteners until smooth, add eggs one at a time, beating after each addition. Add the lime extract, juice and zest, then beat in the sour cream just until blended. Pour into a 9" springform cake pan.
Prepare a "Bain Marie" by placing the pan into a large baking dish (or other utensil), then filling the dish 3/4 the way up the sides of the pan, with warm water. Bake for 50 minutes, then turn off oven and don't open the door for another hour.
Remove from oven, cool and then chill completely before serving. Dress with twisted thin slices of Lime fruit, and slice cake into small servings. Any leftovers can be frozen for later serving, but texture is best when fresh.
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Old 12-18-2005, 09:48 AM   #153
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This is for those maintaining or close to it.

Roasted Leeks and Patty Pan Squash
Serves 6 Active Time: 5 min Total Time: 35 min
4 Tbsp Wegmans Basting Oil, divided (I use melted butter or olive oil spiced by myself. )

3 pkgs (8 oz each) baby patty pan squash (Produce Dept)
1 pkg (8 oz) Food You Feel Good About Cleaned & Cut Leeks (Produce Dept)
Salt & pepper


Preheat oven to 450 degrees.

Coat bottom of large shallow baking pan with 2 Tbsp basting oil; add squash and leeks. Drizzle with remaining 2 Tbsp basting oil; season to taste with salt and pepper.
Roast 20-30 min, until tip of knife easily pierces squash.
Recipe featured in Wegmans Menu Magazine, Holiday 2005, on pg. 29.


Nutrition Info: Each serving (about 1 cup) contains 100 calories, 10g carbohydrate (2g fiber), 2g protein, 6g fat (1g saturated fat), 0mg cholesterol and 15mg sodium.
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Old 12-31-2005, 01:57 PM   #154
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Baked Spinach

1/2 cup butter
8 ounces cream cheese
20 ounces frozen chopped spinach
2 Tbs. toasted onion

Preheat oven to 350F.
Melt butter in a large frying pan.
Add spinach. Break up and stir.
Add cream cheese and onion. Stir well.
Place in a casserole dish. Bake for 45 minutes.
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Old 01-26-2006, 04:55 AM   #155
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Summer Squash Casserole

1/4 C. chopped onion
3 T. butter
3 hard cooked eggs, chopped
3 summer squash, diced, about 3 cups
2 eggs, beaten
1/3 C. heavy cream
1/4 C. parmesan cheese

In a saucepan, saute onion in butter.
In a large bowl, combine onions and butter with summer squash and chopped hard cooked eggs.
Place squash mixture in a greased 1 1/2 qt. casserole.
Mix beaten eggs with cream, pour over squash in casserole. Sprinkle top with parmesan.
Bake at 350 for 30 mins. Serves 6.
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Old 01-31-2006, 07:48 AM   #156
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Stuffed Buffalo chicken

4 boneless skinless chicken breast butterflied
1 block of cream chease
1 cup of ranch dressing
Hot sauce
grated cheddar cheese for topping

Once you butterfly your chicken breast, brown them until fully cooked.
Next soften the cream cheese and stir until creamy, add the cup of ranch dressing and mix until well combined. Put a good size spoonfull into each chicken breast and close one side of the breast over the other. Next place all of the stuffed chicken breasts in an oven safe casserole dish, I lined mine with foil, top them with hot sauce (a good amount to taste) and cheddar cheese and place under the broiler until the cheese if golden brown and crispy.


I'm going to use butter/Tobasco for the hot sauce. The one who posted it said she used Franks.
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Old 02-15-2006, 01:27 PM   #157
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ANGEL PIE

4 egg whites, room temperature
1 1/3 cups Splenda.
2 teaspoons cornstarch
2 teaspoons white vinegar
3/4 teaspoon vanilla extract
Filling:
1 (2-ounce) square unsweetened chocolate
4 egg yolks
1/2 cup sugar
1/8 teaspoon salt
2 tablespoons water
1 cup heavy cream, whipped
To finish:
1 cup heavy cream, whipped
Chocolate shavings
Preheat oven to 450 degrees F.
Grease a 9-inch pie pan.

To make the meringue, beat egg whites with a hand held electric mixer until soft peaks form. In a separate bowl, mix the sugar and cornstarch together, then add 2 tablespoons at a time to the egg whites, beating well between each addition. After the third addition, add the white vinegar. Before the last addition, add the vanilla extract. Place into the pie shell and press against sides to form a pie crust. Place in oven and turn off oven heat. Leave pie in oven at least 3 hours.
For filling, melt chocolate in a bowl over a double boiler. In another bowl, beat the yolks, sugar, salt, and water thoroughly. Stir mixture into melted chocolate. Cook mixture over double boiler stirring constantly until very thick. Cool mixture completely. Fold chocolate mixture into whipped cream. Pour into cooled shell and chill overnight.
Top with remaining whipped cream and garnish with chocolate shavings.

I topped instead with low carb chocolate sauce.
5 oz heavy cream
½ C Splenda
1T butter, 2 tsp. Vanilla extract.
1/4 C cocoa
Place cream, splenda, and cocoa into a medium saucepan. Over low heat mix and whisk to combine ingredients. Stir constantly for about 3 minutes …do not burn. Remove from heat and add extract and butter. Stir and allow to cool before drizzling on pie.
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Old 02-15-2006, 02:50 PM   #158
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Thanks Janie.
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Old 02-18-2006, 04:03 PM   #159
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Chicken Vino Bianco Recipe

Chicken Vino Bianco Recipe
This is DIRECTLY FROM THE OLIVE GARDEN WEB SITE. Cooking times approximate. The only carbs are from the Carbquik you use, and the spaghetti squash.

4 servings
50 minutes
30 mins prep

4 boneless skinless chicken breasts halves
2 ounces olive oil
2 tablespoons chopped green onions
1/2 cup small diced tomatoes
1/2 cup red onions, sliced
1 cup sliced mushrooms
1 tablespoon chopped fresh garlic
2 tablespoons chopped parsley
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon black pepper
1/2 teaspoon salt
1/2 cup butter, divided
1/4 cup fresh lemon juice
1/2 cup dry white wine
Spaghetti squash

FOR SEASONED FLOUR (for dusting)
3 cups flour (use Carbquik)
1/4 teaspoon pepper
1/4 teaspoon salt



Heat oil in large saute' pan.
Dust chicken in seasoned flour.
Cook chicken on both sides until golden brown and internal temperature reaches 165 degrees.
Remove chicken from pan and set aside.
Add 2 Tbsp butter to pan.
Add green onion, diced tomato, red onion, mushrooms, garlic, chopped parsley, crushed red pepper and salt to pan.
Let saute' for three minutes, stirring constantly.
Add chicken back to pan.
Add white wine, lemon juice and the remainder of the butter.
Allow to come to a boil.
Cook spaghetti squash according to directions.
Add drained cook spaghetti squash to the pan and toss together and serve.

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Old 02-28-2006, 06:09 AM   #160
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ADOBO

3 lbs meat
1/2 c. Soy sauce
1/2 c. White vinegar
1 small onion, sliced
3 cloves garlic, chopped.

Combine all ingredients in a pot or crock pot and cook. The longer it simmers, the more tender the meat will be. The recipe is also very forgiving, If you want to try it with ginger or hot peppers or anything else that you fancy, toss it in. Just don't mess with the soy, vinegar ratio. Don't add any water because it makes lots of gravy.
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Old 03-07-2006, 08:49 AM   #161
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There is a low carb pasta, Dreamfield's, most of the stores carry it in my area (NC) or go to dreamfields.com.
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Old 03-22-2006, 07:24 AM   #162
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Creole Hot Sausage

This recipe comes from EVERYDAY LOW CARB COOKING by Alex Haas

2 lbs. ground turkey*(recipe originally calls for pork)
2t garlic powder
2t salt
2t paprika
2t onion powder
2t italian seasoning
2t cayenne pepper(more or less added to your taste)
2t black pepper
4T water
2t sugar equivalent sweetener(I use Splenda)

Dissolve the sugar substitute completely in the water. Mix all ingredients thoroughly in a 1 quart bowl. Let this sit refrigerated and covered overnight if possible. Mix again just before using. Shape into patties and grill (or fry) to your taste. Do not overcook, the more you cook it the dryer it gets. Makes 8 servings 277 calories.(based on the use of pork).

per serving of one 4 ounce patty...1.1 net carbs, 21.7 grams fat, 19.3 grams protein. Now these nutrition values are based on the original recipe book using pork. If you use turkey the only difference would be less grams of fat.

*I originally used ground turkey breast for this recipe but ended up with a very dry end result, so I started using just regular ground turkey found in the 1 pound tubes in the frozen meat section of the grocery store.
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Last edited by Tyrone Bill; 03-22-2006 at 07:25 AM..
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Old 04-07-2006, 06:25 AM   #163
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Southwest Barbecued Chicken with Tomato Red Pepper Dressing

Southwest Barbecued Chicken with Tomato Red Pepper Dressing

Ingredients:
4 tbsp Tomato Red Pepper Salad Dressing (recipe follows)
1 tsp red chile powder
1 tsp canola oil
1/2 tsp honey (optional)
2 boneless, skinless chicken breast halves (about 8 ounces)

Instructions:
Preheat the oven to 375 degrees (or, fire up the grill).
Mix together the salad dressing, red chile powder, canola oil and honey, if using.
Pour half the dressing over the chicken breasts in a lightly oiled or nonstick baking dish.
Bake for 10 minutes. Baste with remaining sauce and cook about another 10-15 minutes or until done.
Be careful not to overcook.
2 Servings


Tomato Red Pepper Salad Dressing

1 small (6 ounce) can of tomato paste
1 whole roasted red pepper or pimento from a jar
2 tablespoons red wine vinegar
2 tablespoons water
1 clove garlic, chopped
1 teaspoon dried basil

Combine all ingredients in a blender container. Blend until well mixed.

*** I used light olive oil (and no honey of course. lol.)
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Old 04-14-2006, 07:21 PM   #164
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I use this recipe a lot:
4 boneless skinless chicken breast
4 slices bacon
4 slices swiss cheese
small can of mushrooms

Salt and pepper chicken breasts, wrap bacon around chicken, and use grill pan with a little EVOO and cook chicken on medium-low heat until done (about 20 min total). Add mushroom to top of chicken breast and cover with swiss cheese place under broiler about 1-1/2 min or until cheese is bubbly.
Serve with Salad or green vegetable.
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Old 04-23-2006, 05:04 PM   #165
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Roasted Salmon with Stir-Fry Vegetables

Roasted Salmon with Stir-Fry Vegetables

2 Servings

Ingredients:
12 ounces of salmon, cut into two fillets
1 teaspoon of herb blend
Half lemon
1 tbsp dark sesame oil (or canola oil)
2 cloves garlic (chopped)
1 tbsp fresh ginger (grated)
1/4 cup onions (chopped)
2 cups mushrooms, sliced
5 oz can of water chestnuts, drained
3 cups baby spinach leaves, steamed

Instructions:
Preheat oven to 350 degrees.

Rinse the salmon well and rub with lemon juice. Place the fillets on a cake rack, laid on a cookie sheet, on the middle rack of the oven. You can place the the fillets directly on the cookie sheet, but raising them keeps the fish a little firmer. Bake for 20 minutes.

While the salmon is cooking, heat the oil in a non-stick frying pan and add the garlic, onion and ginger. Stir fry for 2 minutes, then add the mushrooms and fry for 2 to 4 minutes more. Finally water chestnuts, fry until heated through and fold in the steamed spinach. Serve alongside the salmon.

If you feel this dish needs additional flavoring, make a quick sauce by mixing 2 tbsp of low-sodium soy sauce with 2 tbsp of rice vinegar. Add to the stir-fry near the end of cooking.
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Old 04-23-2006, 07:59 PM   #166
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That sounds yummy.
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Old 04-25-2006, 07:53 PM   #167
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Joplin38 is right jezzie that does sound really good.
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Old 04-26-2006, 06:11 AM   #168
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Green Cabbage and Mushrooms
6 Servings

Ingredients:
1 small green cabbage, cored and diced, about 6 cups
1 cup vegetable stock
1 tablespoon extra-virgin olive oil
1 medium onion, diced
1/2 pound mushrooms (shiitake or oyster, if possible)
1 Tbs cornstarch mixed into 1/8 cup cold water
1 TBS fresh dill weed, chopped, (or 1 tsp. dried)
1 tsp. paprika

Instructions:
1. In a covered pot over high heat, steam the cabbage in the stock for 5 minutes until it is just wilted and still bright green. Remove from heat and remove cover.

2. While the cabbage cooks, heat the olive oil in a large skillet or wok, and sauté the onion and mushrooms until they brown. Add the cabbage and heat through, mixing well. Stir the cornstarch mixture well and add it to skillet. Bring mixture to boil, stirring, until liquid thickens. Reduce heat and season to taste with dill, paprika, salt, and pepper.
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Old 05-25-2006, 02:47 AM   #169
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Marinated Cauliflower Salad


4 C cauliflower, cut into small forets
1 C sliced black olives
3/4 C chopped bell pepper
3/4 cup onion, chopped
1/4 C vegetable oil
3 T white wine vinegar
3 T lemon juice
1/2 tsp. salt
1/4 tsp. pepper


Combine cauliflower, olives, pepper and onions. Mix remaining ingredients together well and pour over vegetables, tossing to coat. Cover and chill (or store in a zippered plastic bag) overnight, mixing occasionally.
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Old 06-19-2006, 09:28 AM   #170
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Saw some people talking about poached salmon on another thread and thought I would post a recipe. It is so good. I use leftovers for salad or to make salmon cakes.

ELEGANT POACHED SALMON

1/4 c. olive oil
2 cloves sliced garlic
3/4 c. white wine
1 can (10 1/2 oz.) chicken broth
Pepper to taste
1 tsp. parsley
2 lbs. salmon filet

Saute in large skillet olive oil and garlic. Add white wine and cover until it stops spitting. Cook 6 minutes covered. Add chicken broth, pepper and parsley and cook 6 minutes. Put in salmon, cover, and cook 6 minutes each side.
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Old 11-20-2006, 03:44 PM   #171
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Coconut Chicken Curry

Ingredients

4- 3.5 oz. boneless chicken breast

1 cup coconut milk

2 tsp curry powder

2 tsp lime juice

¼ cup corn oil

¼ cup chopped onion

2 cups asparagus

2 tsp corn oil

2 tsp butter

salt and pepper to taste



Directions

1. Saute chopped onion in corn oil and saute until onions are nearly transparent.

2. Add curry and cook 30 seconds more.

3. Add chicken and cook until chicken is approximately half done; turning chicken over.

4. Add coconut milk and lime juice and cook until chicken is cooked through.

5. Add salt and pepper to taste.

6. Meanwhile, place asparagus in skillet with corn oil, butter and 1/8 th inch water; steam until tender.



Servings: 4

Prep Time: 15 Minutes

Bake/Cook Time: 15 Minutes



Nutrition Information Per Serving

Carbohydrates
7 grams

Fiber
2 grams

Protein
34 grams

Fat
31 grams

Saturated Fat
13 grams

Cholesterol
88 mg

Sugar alcohol
0 grams

Calories
436
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Old 12-04-2006, 06:22 PM   #172
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Greek Lemon-Egg Soup

Avgolemono (Greek Lemon-Egg Soup)



6 cups low-sodium chicken broth
2 cooked chicken-breast halves, skin discarded and meat shredded
2 large eggs, at room temperature
1/3 cup fresh lemon juice
1 lemon, thinly sliced


Heat the broth in a sauce pan.
Add the chicken. Remove the soup from heat and cover. Whisk the eggs and lemon juice in a medium bowl until frothy. Remove about 1 cup hot broth from the soup and slowly add it to the eggs, whisking continually. Slowly stir the warmed eggs into the soup. Ladle into bowls and serve immediately with a slice of lemon.

Yield: 4 servings
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Old 01-28-2007, 03:40 PM   #173
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bump
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Old 01-28-2007, 05:43 PM   #174
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No need to bump. The thread is a sticky.
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Old 03-05-2007, 06:24 PM   #175
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Mr, Kokom's shake ideas again, from 2002

From MrK (3/2/02) - - -
I keep it simple 4 days a week Monday - Thursday and use the first one. My usual modification to the first one is to add a couple of fresh strawberries or raspberries when they are in season and then blend it. That is pure heaven.

1. I use 1 oz of cream, 8 oz of very chilled water (no ice cube needed) and one scoop of "Optimum, Vanilla Ice cream" flavor dry shake mix. I put all of this in a shaker and shake it about 30 seconds and it completely blends together. It is quite good satisfies me from 6:30 am to about 10:00 am with no hunger pains. I buy it in a 5 lb container from www.netrition.com <http://www.netrition.com>

2. Using Chocolate Protein Drink Powder, add 2 Tablespoons of Natural Peanut Butter, 2 Tablespoons Ricotta Cheese, 1 packet Stevia, 1 cup water, 1/4 cup 1/2 & 1/2, and 3 ice cubes. Voila! Chocolate Peanut Butter Shake!

3. Using Vanilla Protein Powder, add 2 Tablespoons Ricotta Cheese, 1/4 c. 1/2 & 1/2, 1 packet Stevia, 1 cup water, 3 ice cubes, one fresh peach, 1 teaspoon vanilla extract. Presto! Vanilla-Peach Shake!

4. Mounds Shake- DP chocolate, 2T cream cheese, coconut extract, 1 pkg Splenda. 1/4 c water, add ice and blend. Add a little cream, app. 2T to intensify the flavor.

5. Basic Shake 1/3 cup 1/2-N-1/2 2-3 Tb heavy cream + water or Sugar Free syrup of choice to equal 1/3 cup 1 oz. cream cheese
1/2 t. vanilla 1 packet white stevia powder (sometimes you can also add one packet of Splenda, 1 scoop of Protein Powder
4-5 Ice cubes, 1/8 t. Xanthan Gum (Add after all ingredients are well mixed)

6. Basic Yogurt Shake:
This is particularly good with berries/fruit. 1/2 cup water, 1/4 cup of Whole Milk plain, yogurt, 1 scoop Protein Powder, 1 package stevia/splenda or to taste
If the fruit is frozen, no ice cubes are needed, 1/8-1/4tsp Xanthan Gum if you like it thick.
Yogurt Note: I use Stonyfield Farm - 1 ecc for 1/4 cup - you can subtract 8 carbs from the label's number because the bacteria "eats" the sugar in the yogurt. Label states 12 -8 =4 per cup - cool huh?

NOTE*** The recipes for shakes numbers 7 through 16 are based on the basic yogurt shake above and modifying the flavoring.

7. Pumpkin: 2 blocks of frozen pumpkin (ice cube size), 1/4 t pumpkin pie spice , 1 t sugar free maple syrup, pinch of salt.

8. Pie spice: 2t Cinnamon, 1t ginger,
1/2t cloves.

9. Butterfinger:1 Tb Penzey's Dutch Cocoa powder, 2 TB Peanut butter

10. York Peppermint Patty: 1 Tb Penzey's Dutch Cocoa powder, peppermint extract to taste (usually 1/8-1/4t)

11. Mounds: 1 Tb. Penzey's Dutch Cocoa powder, 4 blocks of Coconut Milk(to replace the ice cubes), coconut extract to taste

12. Chocolate Banana: 1 Tb Penzey's Dutch Cocoa Powder, 1/2 t Banana Extract or to taste

13. Cantaloupe: 1/2 cup of Cantaloupe

14. Blueberry: 1/3 cup blueberries, Lemon extract to taste

15. Eggnog: 1 tsp. Rum extract, pinch of salt, You may want to add additional sweetner, top with nutmeg

16. Key Lime Shake: In place of the sugar free syrup/water/cream in the basic shake:
Disolve 1/2tsp sugar free lime jello in 3Tbs warm water. Add cream to equal 1/3 cup.
Any flavor of sugar free jello will work. The possiblities are endless....
NOTE*** The following is anothe example of a base shake mix and then modifying it for differing flavors.

17. Base: 1 scoop protein powder(plain, unflavored, 3/4 cup soy milk, 1/4 cup heavy whipping cream

18. Ginger-Canteloupe: 1/2 cup canteloupe, 1-2 chunks candied ginger, 1-2 packets Equal
(you can use powdered ginger too. It has a different flavor, but still good)

19. Pineapple-Mint: 1/2 cup pineapple (I used canned, but leave out the juice to cut carbs), 1-1/2 tablespoons dried mint leaves
1 packet Equal

20. Peach Cobbler: about 2/3 cup frozen peaches, 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1 tsp vanilla, 1-2 packets Equal
New set of shakes follows.

21. 1 scoop low carb chocolate whey protein powder (from Wal-Mart),1/2 cup water or 1/4 cup heavy cream and 1/4 water,3 raw eggs,
1/3 stick of butter melted or 2 tablespoons of liquid coconut oil, Dash of powdered Stevia for added sweetness Mix it all in a blender and drink up - it's good.

22. 16 oz. of half/half or 8 oz. H2O
and 8 oz. cream, 3 scoops of the chocolate stuff from Vitamin World (17 gr./scoop),
Heaping 16 oz. cup of ice from the fridge.
Blend and chug through a straw.

23. Blueberry Protein Shake: 1/2 Cup Fresh Frozen Blueberries, 1/3 Cup Half and Half,
1/3 Cup Heavy Cream, 1 T Cream Cheese, 1 T DaVinci Sugar Free Blueberry, 1 Heaping Scoop Optimum Nutrition Vanilla Ice Cream Whey Protein Powder, 1-2 Cups Crushed Ice. Blend.

24. Raspberry Protein Shake: 1/2 Cup Fresh Frozen Raspberries, 1/3 Cup Half and Half,
1/3 Cup Heavy Cream, 1 T Cream Cheese, 1 T DaVinci Sugar Free Raspberry, 1 Heaping Scoop Optimum Nutrition Vanilla Ice Cream Whey Protein Powder, 1-2 Cup Crushed Ice, Blend.

25. Strawberry-Peach Shake: 1 scoop vanilla or strawberry protein powder, 2-3 T cream or half & half, 1 oz cream cheese or 1/4 cup ricotta cheese, about 1/2 - 3/4 cup fruit (combo of strawberries & peaches, (frozen or fresh), 1/4-1/2 t almond extract, 1 1/2 T dried mint (fresh would work, too), Splenda to taste, 2/3 cup water, 5-6 ice cubes. If you want your shake a bit thicker, add 1/4 t of xanthan gum after everything has been blended together.
That's it folks 25 differnt ways to find a way to have a delicious meal replacement. There are a few things I want to comment on about the shakes above:

1. They are all differing in amounts of ECC carb amounts.
2. They all differ in Protein amounts.
3. They all differ in fat content.
4. They all differ in total calories.
5. They all differ in the glycemic value of the foods used for flavoring.
Be careful and use ******.com or something like it so you know what you are consuming. That is why I keep it simple with the recipe in #1. I know what I am consuming and have control over the total amounts for the day.
With that said, ENJOY!
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Old 03-05-2007, 06:50 PM   #176
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Linda, that's for you for reposting this wonderful post of Kocom. Wonder what happened to him. I think of him everytime we get down to the ocean.
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Old 04-28-2007, 11:59 PM   #177
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Location: Hudson River Valley
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Stats: choosing to be scale-free;
WOE: (48% C; 33% Fat; 19% P; )
Start Date: 11/22/11 - MediterrAsian, Flexitarian, Oz-ish
For those who do eat bread

Heavenly Crab Sandwiches

4 artichoke hearts (canned in water), drained
2 cups precooked Dungeness crab
1 tablespoon lemon juice
2 tablespoons Parmesan cheese
2 tablespoons mayonnaise
1 tablespoon minced onion

4 slices sourdough bread (I use my 7 Grain w/Flax)
1 1/2 cups sunflower sprouts

Mash the artichokes into small chunks. Mix all the ingredients together, except the sprouts.

Divide evenly into 4 portions and spread onto the bread slices. Add sprouts.

Makes 4 open-faced sandwiches.
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Old 05-02-2007, 02:31 AM   #178
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Stats: choosing to be scale-free;
WOE: (48% C; 33% Fat; 19% P; )
Start Date: 11/22/11 - MediterrAsian, Flexitarian, Oz-ish
Slow cooker pork tenderloin

Ingredients:
1 pound pork tenderloin
1/2 ounce dry onion soup mix
1/2 cup water
1/4 cup and 2 tablespoons red wine
2 tablespoons minced garlic
1 tablespoon soy sauce
freshly ground black pepper to taste

Directions:

Place pork tenderloin in a slow cooker with the contents of the soup packet.
Pour water, wine, and soy sauce over the top, turning the pork to coat.
Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible.
Sprinkle with pepper, cover, and cook on low setting for 4 hours.
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Old 06-06-2007, 07:41 PM   #179
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Salmon Roll

1 71/2 ounce can salmon
8 oz cream cheese
1 1/2 tsp lemon juice
2 tsp grated onion
2 tsp horseradish
1/4 tsp salt
1/4 tsp liquid smoke
refrigerate for 1 hour roll in nuts & parsley
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Old 06-12-2007, 12:32 PM   #180
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Stats: 223/200/150 5'2
WOE: Atkins
Quote:
Key lime cheese cake

LOW CARB KEY-LIME CHEESECAKE
Makes (1) 9" Cheesecake. This cake has no crust. (A nut crust would work for low carb.)
1 cup splenda
3 eggs
3 cups Sour Cream
2 tsp. Lime (or Lemon) Extract
2 tsp. Vanilla Extract
2 T fresh Key Lime juice
Zest of 2 Key Limes, finely minced
Preheat oven to 375 degrees F.
In a large bowl, beat cream cheese and sweeteners until smooth, add eggs one at a time, beating after each addition. Add the lime extract, juice and zest, then beat in the sour cream just until blended. Pour into a 9" springform cake pan.
Prepare a "Bain Marie" by placing the pan into a large baking dish (or other utensil), then filling the dish 3/4 the way up the sides of the pan, with warm water. Bake for 50 minutes, then turn off oven and don't open the door for another hour.
Remove from oven, cool and then chill completely before serving. Dress with twisted thin slices of Lime fruit, and slice cake into small servings. Any leftovers can be frozen for later serving, but texture is best when fresh.
How much cream cheese?
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