What's On Your P3 Menu? Post Your Menus Here!

[torister]

B: Leftover beef ribs
L: Tuna salad with Feta
D: "Lasagna" (no noodles involved)

Snacks...if needed....tba

[jabbok]

Originally Posted by torister

B: Leftover beef ribs
L: Tuna salad with Feta
D: "Lasagna" (no noodles involved)

Snacks...if needed....tba

Are you maintaing your liw?

[Stevie Renee]

Holding my LDW - even after pork thingy, avocado, merlot

2 eggs, avocado, salsa
BLT: bacon, lettuce, tomato, mayo
Hamburger soup

Water and exercise today.

[torister]

Originally Posted by jabbok

Are you maintaing your liw?

I am in my window.....so I am stabilizing.....slightly above my LIW. Your weight won't stay the same weight everyday, but this is even better than last P3.

I ended up having a greek salad with home made dressing for lunch.

[jabbok]

Originally Posted by torister

I am in my window.....so I am stabilizing.....slightly above my LIW. Your weight won't stay the same weight everyday, but this is even better than last P3.

I ended up having a greek salad with home made dressing for lunch.

That is good that you are staying within your window it will make P3 easier. Are you adding in a new food everyday to see how it affects your weight?

[torister]

Originally Posted by jabbok

That is good that you are staying within your window it will make P3 easier. Are you adding in a new food everyday to see how it affects your weight?

Yup. So far so good. Haven't had any of the gastric "issues" that the raw almonds caused me in round 1.

Well, my Lasagna is in the oven. It should be interesting....uses cabbage leaves for noodles.

[Lost and Found]

Peggy, I hope that your "lasagna" was good!!!

An old Italian recipe, that I have, can, easily, be converted to a low carb woe too....and...it's delicious.

Peel and Slice Eggplant about 1/4 inch think..or so
Dredge in Egg
She coated the eggplant in Italian Bread crumbs, but I have used almond meal, or crushed pork rinds.
Fry in Olive Oil, or butter

Make lasagna as usual, except using fried eggplant as the noodles, and a no sugar spaghetti sauce. She always used slabs of provolone and mozzarella, ricotta, and freshly grated parm. for the cheeses, and a blend of hamburger/home-made italian sausage for the meat, and sometimes it was meatless. (I liked it better with the meat ) Usually, if it was meatless, it was used as a side with some sort of meat.

It is REALLY yummy!!!!

[Lost and Found]

Also, for those of you worried about mayo...I was thinking of making this recipe, and substituting the little bit of sugar for Splenda. Here is the recipe I found:


"You'll be amazed at the bright flavor of homemade mayonnaise. It's really very simple and fast to make with a blender or processor. Variations are given for flavored mayonnaises as well.
Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Ingredients:

• 2 egg yolks
• 3/4 teaspoon salt
• 1/2 teaspoon powdered mustard
• 1/8 teaspoon sugar
• Pinch cayenne pepper
• 4 to 5 teaspoons lemon juice or white vinegar
• 1-1/2 cups olive or other salad oil
• 4 teaspoons hot water

Preparation:

Beat yolks, salt, mustard, sugar, pepper, and 1 teaspoon lemon juice in a small bowl until very thick and pale yellow. (Note: If using electric mixer, beat at medium speed.) Add about 1/4 cup oil, drop by drop, beating vigorously all the while. Beat in 1 teaspoon each lemon juice and hot water. Add another 1/4 cup oil, a few drops at a time, beating vigorously all the while. Beat in another teaspoon each lemon juice and water. Add 1/2 cup oil in a very fine steady stream, beating constantly, then mix in remaining lemon juice and water; slowly beat in remaining oil. If you like, thin mayonnaise with a little additional hot water. Cover and refrigerate until needed. Do not keep longer than 1 week.

Yield: 1-1/2 cups

Blender or Processor Mayonnaise Place yolks, salt, mustard, sugar, pepper, and 3 teaspoons lemon juice in blender cup or work bowl of a food processor fitted with the metal chopping blade, and buzz 15 seconds (use low blender speed). Now, with motor running, slowly drizzle in 1/4 cup oil (use moderately high blender speed). As mixture begins to thicken, continue adding oil in a fine steady stream, alternating with hot water and remaining lemon juice. Stop motor and scrape mixture down from sides of blender cup or work bowl as needed."

[torister]

OK...the Lasagna was fabulous! I imagine it will be even better tomorrow reheated. The cabbage leaves work great as noodles!! I let this sit more like half an hour at least and it settles nicely.

Lasagna

1 pound Italian sausage
¾ pound ground beef
½ Cup minced onion
2 cloves garlic, crushed
1 (28 oz.) can crushed tomatoes
3 (6.5 oz.) cans tomato sauce
½ Cup water
2 tsp Truvia (optional)
1 ½ tsp dried basil leaves
½ tsp fennel seeds
1 tsp Italian seasoning
1 TBS Celtic sea salt
¼ tsp ground black pepper
4 TBS chopped fresh parsley
1 head of cabbage
16 oz. ricotta cheese
1 egg
½ tsp salt
¾ lb mozzarella cheese, sliced
¾ Cup Parmesan cheese

Boil water in a large pot. Clean cabbage and gently peel leaves. Place in water, boil for 5 minutes or until soft and tender...they won't soften when you cook the lasagna. Remove from water and drain.

Preheat oven to 425 degrees. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato sauce. Season with stevia, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 TBS parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 tsp salt. Preheat oven to 375 degrees F. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange cabbage noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese. Bake for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

[torister]

Here is what the lasagna looked like. It was really good. After letting it chill overnight, I cut it up and now I have 6 more servings in the freezer for quick dinners or lunches.

[torister]

Today's Menu

B: Bacon and Fried Eggs
L: Cheese Burgers covered with guac and salsa
D: Roast Turkey, sausage stuffing, sugarfree cranberry sauce, green beans

[Lost and Found]

Originally Posted by torister

Here is what the lasagna looked like. It was really good. After letting it chill overnight, I cut it up and now I have 6 more servings in the freezer for quick dinners or lunches.

*drool* That looks sooooo good!!!!

Originally Posted by torister

Today's Menu

B: Bacon and Fried Eggs
L: Cheese Burgers covered with guac and salsa
D: Roast Turkey, sausage stuffing, sugarfree cranberry sauce, green beans

Sounds REALLY good. Excited to hear how you make sausage stuffing...bread free of course. That is one thing that I REALLY love...and it will be nice to know that on Thanksgiving...I could still have "stuffing"!!!!

[jabbok]

Originally Posted by torister

Here is what the lasagna looked like. It was really good. After letting it chill overnight, I cut it up and now I have 6 more servings in the freezer for quick dinners or lunches.

Peggy your food always looks so good, keep showing the pics.

[torister]

Originally Posted by jabbok

Peggy your food always looks so good, keep showing the pics.

Thank you!

Well, here I am making some home made craisins. These are P3 friendly...no sugar added!! These will be great in so many recipes...or as a nice addition to a trail mix and in oatmeal in P4.



Just 8-10 hours from now they will be all dried out and delicious!

[Lost and Found]

Originally Posted by torister

Thank you!

Well, here I am making some home made craisins. These are P3 friendly...no sugar added!! These will be great in so many recipes...or as a nice addition to a trail mix and in oatmeal in P4.



Just 8-10 hours from now they will be all dried out and delicious!

YUMMO!!!!! *drool* I need to replace my food dehydrator. Those will be sooo good!!!! Do they add sugar to the store bought "craisons"? I, also, need to replace my food processor. So, many things that need replacing...after starting over!!!!

[Criosa]

Originally Posted by torister

Thank you!

Well, here I am making some home made craisins. These are P3 friendly...no sugar added!! These will be great in so many recipes...or as a nice addition to a trail mix and in oatmeal in P4.



Just 8-10 hours from now they will be all dried out and delicious!

Hi,
I was wondering if you just coat the cranberries as they are? I've always cracked the skin a little with blanching. I'm wondering if I really have to bother with that step.

[torister]

Originally Posted by Criosa

Hi,
I was wondering if you just coat the cranberries as they are? I've always cracked the skin a little with blanching. I'm wondering if I really have to bother with that step.

I blanched mine. If you don't they become hard little marbles.

[Chouter]

Yikes! I forgot about this thread, and look what I have been missing!

I made some hamburger buns with coconut flour today. I am going to try to post a photo.

[Chouter]

Here are photos of my coconut flour hamburger buns. I made them in a muffin top pan. They are thin, but sturdy enough to be able to slice right in half.

[jabbok]

Chouter those look really good, now you are going to have to give us the recipe

[BusyMomOf4]

Oohh... yes, please give us the recipe for the cocunut hamburger buns. I would love to have something to eat my turkey sandwiches on. I have some little quiche pans that I could use. Did they taste as good as they look?

[torister]

Originally Posted by BusyMomOf4

Oohh... yes, please give us the recipe for the cocunut hamburger buns. I would love to have something to eat my turkey sandwiches on. I have some little quiche pans that I could use. Did they taste as good as they look?

Yes, they look great! Please share the recipe. I have a muffin top pan and would love to make these..... I love cooking with coconut flour.

eta: Chouter, I love your new profile pic!

[torister]

I am bummed! I forgot about making my homemade sugarfree cranberry sauce, so it is not going to be jelled for dinner...oh well...more for the leftovers I s'pose

[Chouter]

This recipe is from Lisa's 24-7 Low-Carb Diner. For a while she was really using coconut flour, then kind of moved on. I liked these well enough to keep making them, but I did tweak them a bit. She starts with a base mix:

1 cup unflavored whey protein powder
2/3 cup coconut flour
1 Tablespoon baking powder
1/2 teaspoon salt

Blend everything together and store in an airtight jar or bag.


Coconut Buns

8 ounces cream cheese
6 eggs
1 cup Coconut Master Mix
5 Tablespoons Parmesan Cheese
1/3-1/2 c. sour cream

They take on the flavor of the seasonings, so add what you like, such as:

1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon Italian seasonings (for garlic bread!)

Beat cream cheese and eggs well. Stir in Parmesan, add seasonings. Add coconut flour and mix well. Let the batter rest for five minutes. Carefully fold in sour cream. Spoon into greased muffin top pan. Bake at 350 until golden brown. Makes 8-12 buns, depending on the size of your pan.

Edited to add: you can also cook these like pancakes. Savory ones, but still kind of yummy.

[torister]

Dinner was turkey, Grace's Sausage and Mushroom stuffing (YUM!), and green beans with butter. All that was missing was my sugar free cranberry sauce. I couldn't clean my plate that is for sure...but this is a definite "do again".

It was delish! Highly recommend the "stuffing".

[Chouter]

Originally Posted by torister

Dinner was turkey, Grace's Sausage and Mushroom stuffing (YUM!), and green beans with butter. All that was missing was my sugar free cranberry sauce.

It was delish! Highly recommend the "stuffing".

Holy cow, that looks fabulous! I think I am making that stuffing for TG.

[torister]

Originally Posted by Chouter

Holy cow, that looks fabulous! I think I am making that stuffing for TG.

Thanks! I love cooking. I am bringing that with me to my brother's on Thanksgiving along with a cauli-bean casserole and a pumpkin bake. I am betting they will all be eaten and I will be bringing home no leftovers! Who says you can't eat well and stay on plan?!?!

Here is the cauli-bean casserole:



and here is my version of the Pumpkin Bake:

[Chouter]

Your pumpkin bake looks fabu! What kind of frosting? I just posted this on another thread, but my experience with the pumpkin bake this weekend didn't go so well.

I got everything to make the pumpkin bake, but while I was napping, DH decided he would make it. Well, on the surface, yes, that was sweet of him to do that. But in reality, he didn't know that the vanilla is missing from my copy of the recipe, or that I use liquid splenda instead of the bulk kind. And if that didn't make it nearly inedible, he totally FORGOT to put in any pumpkin pie spice AT ALL!! And he made a DOUBLE batch!

Guess who is eating not-so-tasty pumpkin bake for breakfast, lunch, snack and dinner? (Hint: NOT me... )

[torister]

Originally Posted by Chouter

Your pumpkin bake looks fabu! What kind of frosting? I just posted this on another thread, but my experience with the pumpkin bake this weekend didn't go so well.

I got everything to make the pumpkin bake, but while I was napping, DH decided he would make it. Well, on the surface, yes, that was sweet of him to do that. But in reality, he didn't know that the vanilla is missing from my copy of the recipe, or that I use liquid splenda instead of the bulk kind. And if that didn't make it nearly inedible, he totally FORGOT to put in any pumpkin pie spice AT ALL!! And he made a DOUBLE batch!

Guess who is eating not-so-tasty pumpkin bake for breakfast, lunch, snack and dinner? (Hint: NOT me... )

Poor hubby! Oh well...he will be quite "regular" what with all that fiber You definitely need the vanilla and the pumpkin pie spice!

The "frosting" is good old fashioned whipped cream made with Heavy whipping cream and some stevia (or other sweetener of your choice) and wh ipped until quite stiff and then frost the bake and sprinkle some cinnamon on the top and refrigerate.

[Chouter]

Originally Posted by BusyMomOf4

Oohh... yes, please give us the recipe for the cocunut hamburger buns. I would love to have something to eat my turkey sandwiches on. I have some little quiche pans that I could use. Did they taste as good as they look?

They actually do taste really good. The trick is using herbs and spices to flavor them the way you like them, as they really soak up whatever flavors you use.