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Old 04-19-2012, 07:23 PM   #661
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I've been experimenting with making my own "cheese wedges".

I tried using xanthan gum as a thickener...wasn't crazy about the texture.

Today's experiment:

1 cup whole milk (150 cal)
2 oz cream cheese (200)
1 tbsp gelatin (35)

Pour cold milk into pan, sprinkle gelatin on top and let sit 5-10 minutes. Heat milk gently and stir in cream cheese until smooth. Mixture does not have to boil. Pour into molds (small bowl, ice cube or candy trays, etc) and refrigerate.

1.5 tbsp = .75 oz, which is the size of a LCow wedge (the WW ones are .67oz).
Total recipe should yield approx 20 tbsp, so that's 13 servings.
Calories of above ingredients (before spices, etc) = 385;
385 ÷ 13 = 30 cals/serving

This came out rather sweet...I think I'll add some yogurt next time. It really needed some tang but I was worried something like vinegar would curdle it. However, it might be perfect if you wanted to add a little jam or syrup.

--I added smoked paprika, onion soup mix, and some cheddar cheese powder to this batch. It's TOO delicious!
Oh, and a couple dashes of Worcestershire sauce REALLY makes it tasty!

--In a previous batch, I added white cheddar popcorn seasoning. I've seen other flavors like Parmesan garlic...the fine texture of these is great; I tried adding Kraft-style Parm to one batch, but it was gritty and bland.
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Last edited by piratejenny; 04-19-2012 at 07:48 PM.. Reason: technical difficulties
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Old 04-20-2012, 11:07 AM   #662
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Oh, PJ, I was wondering about making gel.
When you stir the powder in, is it lumpy? Does it matter or does it absorb anyway?
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Old 04-20-2012, 11:49 AM   #663
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It is a bit lumpy but it doesn't matter....in a couple hours it should be a solid blob, like Jello.

If it is still lumpy or too stiff, I add a bit more water, chop up the pieces a bit (you don't have to make it smooth), and let it sit a while longer.
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Old 04-22-2012, 07:31 AM   #664
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DD "Tortilla" Soup (175 cals)

1/2 a low-carb pita (Joseph's brand) (30)
2oz boneless skinless chicken breast, diced small (50)
1 cup chicken broth (I use a packet of herb ox sodium free) (10)
1/2 cup water
2T red salsa (Herdez brand) (10)
2 green onions, sliced thin (6)
1/4 cup cilantro (reserve 1T for garnish)(4)
1/4 cup canned black beans (50)
To taste: chili powder, garlic powder, cumin, salt and pepper (10 cals)
Olive oil cooking spray (5)

To make the "tortilla": Cut the 1/2 pita into strips and spritz lightly with the cooking spray. Sprinkle with salt and a little chili powder, toss and microwave on parchment paper for 30 seconds, stir them around and go another 20 seconds until they're crispy. Set aside.

In a saucepan heat the 1/2 cup water and add the chicken and onions. Simmer for 5 minutes then add everything else, except the pita and reserved cilantro, and heat through.
Ladle into a bowl and top with the cilantro and the pita.

*for 30 more calories you can add 1/4 cup Juanita's hominy - or for 20 cals less, sub the hominy for the black beans.
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Old 04-22-2012, 09:53 AM   #665
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That soup sounds wonderful Dottie!!!! May have to make that today!!

I have found a shake on Dr Oz's site that is really filling and only 120 calories

Chia Seed Shake

Ingredients Makes 1 (24-oz) serving

2 cups unsweetened almond milk 2 tbsp chia seeds
1/2 tsp cinnamon 1/2 tsp vanilla extract powdered or liquid stevia to sweeten

Directions Stir chia seeds into almond milk in a glass. Let sit for 15 minutes to allow the chia seeds to absorb some of the liquid and begin to create a gel. Stir in the rest of the ingredients, making it sweet to suit your taste.
This REALLY tastes good and I sometimes will add strawberries to it for extra taste
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Old 04-23-2012, 09:02 AM   #666
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I 've been making gluc pudding w a combination of gelatin and gluc which makes for a less sticky pudding.

I dissolve 1 1/2 t gelatin in 1 c almond milk then let it set (I do this at night so it's set in the morning).
Then mix 1 t gluc in another c almond milk and let it thicken a bit....mix it all together w whatever flavor I want.

I've eaten it pretty soon after mixed but obviously it is better in taste and thickness if it sets for a little while.

I've been using a cup of strawberries but today will make chocolate since my DD tomorrow will consist mostly of gluc pudding as I drive up north.

Cheap in calories and filling. I don't have to wonder what I'll eat.
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Old 04-23-2012, 11:01 AM   #667
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lynn--1 TBS of chia is 60 calories. 2 Tbs would be 120 plus 70 for two cups of Almond Milk = 190 for your shake
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Old 04-23-2012, 11:49 AM   #668
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Now chia seeds are 2T = 60 cals. Does it vary by brand?
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Old 04-23-2012, 12:32 PM   #669
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It shouldn't vary by brand.....
However, NOW Foods says 2Tbsp=15g=60 cal
and Bob's Red Mill says 1Tbsp=13g=60 cal


Last edited by piratejenny; 04-23-2012 at 12:39 PM..
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Old 04-23-2012, 01:47 PM   #670
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ahhh. Yes. My packet of chia said 1 Tbs 13 g 60 cals. Spectrum brand
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Old 04-23-2012, 09:09 PM   #671
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Yummy low cal ranch dressing

Ranch Dressing


1 clove garlic, very finely minced
1/2 Tsp salt
1 C Hellmans Light Mayo
1/3 C Buttermilk****
2 Tbsp fresh parsley, minced very fine
2 Tbsp fresh chives, minced very fine
1 tsp white wine vinegar (I tried another kind of vinegar, but didn't work as well as white wine vinegar).
Fresh ground pepper to taste.

Mix all the ingredients thoroughly with a whisk to make a creamy dressing.

**** I add a little extra buttermilk. I think that only using 1/3 cup makes the dressing too thick.


**my MIL made this for me the other day and it is wonderful - I'll even use it on my UDs. Yield is about 1 1/2 cups, and the best I can figure is it falls between 25-30 cals per Tbsp.
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Old 04-25-2012, 01:22 PM   #672
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Dill Pickle Wraps

6 slices deli ham (70) (I use Bar S that I get at the Dollar Store--and I just like it)
1 oz fat free cream cheese (30) (You may not even use a whole ounce)
3 dill pickle spears cut in half (0) (I know, sodium)

Spread cream cheese on ham. Wrap around the pickle. Stick with a toothpick. Yum.

Total of 100 calories for 6 or 17 calories each.

My kids actually ask for these as opposed to sandwiches.
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Old 04-25-2012, 05:41 PM   #673
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nothing artificial chocolate syrup
for those of us who don't do artificial sweeteners etc

in a good heavy saucepan over medium heat whisk together constantly

.75 cup best cocoa powder you can find/afford
1.5 cups filtered water
.5 cup organic erythritol
1 Tbsp organic agave nectar
.5 tsp glucomannan powder
dash each cinnamon and cayenne - you won't taste them really but it rounds the flavors
1 teaspoon espresso powder or instant coffee - sauce won't taste like coffee but it needs this to enhance the chocolate flavor
salt to taste (I ended up using almost half a teaspoon of coarse sea salt)
bring to low boil, turn to med low and keep simmering and whisking for five minutes, should be thick, smooth and glossy like the texture of hershey's syrup
turn off heat and add 1 tsp real vanilla, and about 20 drops of liquid stevia (vanilla if you have it)
this has to be sweeter than you would think if you want to add to cold things like smoothies, cold kills sweet
Pour into pint jar, cool, and keep in fridge for up to three weeks

14cal per fluid ounce
(calling it 16oz but it makes a bit more) with .5g fat, 3g carb, 1g is sugar, and almost a gram of protein. Makes nice chocolate milk or cocoa, is perfect in a frappucino, or drizzled on some fat free greek yogurt mixed with pb2 for down day decadence.
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Old 04-26-2012, 02:57 AM   #674
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Interesting you should post this...I just came up with my own recipe which is remarkably similar (I don't do agave, so that part is different). I'm not going to post mine; the differences aren't big enough to bother with and you did a great job here! But, I have a question, for you or anyone else who knows:

You know that Hershey's Special Dark cocoa? The nutritional label says it's 10 calories per tablespoon (regular cocoa is 30). I presume that's because they removed some of the fat from the cocoa to make it darker and more concentrated. BUT - is that for real, or is that creative selling? I keep wondering whether that's a misprint that they just haven't bothered to correct (although it's been years now).

Anybody know?

And when you figured the calories in this recipe, what calorie count did you use for the cocoa?

Thanks for the recipe! Into Evernote it went!
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Old 04-26-2012, 07:31 AM   #675
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Georgene--I believe that they did change that Hersheys label at least once over the last few years. It used to say 10 cals/2Tbs and now it says 10 cals/1Tbs---which actually makes me trust the label more--
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Old 04-26-2012, 09:04 AM   #676
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DD Buffalo Chicken Salad

Makes 1 serving

Ingredients

4 oz Chicken Tenderloins: Boneless, Skinless
1 wedge Laughing Cow Light Blue Cheese
1 tbsp Light Sour Cream
1 tsp Tabasco Pepper Sauce
2 stalk Fresh GREEN ONIONS
6 oz Shredded Lettuce


Directions

In a small skillet bring the chicken to a simmer in a very small amount of salted water. Cook 3 minutes, flip and cook about 3 more minutes until the chicken is cooked through. Shred as soon as you can handle it and toss with 1/2tsp tabasco sauce, chill.
Soften the laughing cow cheese and then mix with the sour cream and remaining tabasco sauce. You can thin this with 1/2tsp vinegar if you like.
Toss the chicken, sliced green onions and lettuce with the dressing.
Salt and pepper as you like.

For the recipe: 176 cals; 3.25g fat; 8g carbs; 2g fiber; 26g protein
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Old 04-26-2012, 10:31 AM   #677
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30 calories that will fill you for hours

in shaker bottle:

1 tsp chia seed (20)
1 tsp glu powder
one single size packet crytal lite powder
2-3 cups water
opt: 1/2 cup almond milk (17)

20-37 cals depending on use of almond milk

shake shake shake to break up chia clumps. Let sit in fridge for awhile. the chia seems to make this shake even thicker and more filling
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Old 04-26-2012, 02:00 PM   #678
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I'm back w the final (I think) gluc/gelatine combo;

Dissolve 1 1/2 t gelatine in 1 c almond milk and allow to cool til room temp (still fluid)
Add 1 c almond milk, sweetener and flavor and start whisking.
Still whisking, add 1 tsp gluc whisk until thoroughly mixed (you can use a stick or mixer).
Put it in the fridge til set.

Todays version is w cocoa and it is like mousse!!
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Old 04-26-2012, 02:18 PM   #679
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I've just got to get some almond milk and try this, Jem51.
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Old 04-26-2012, 05:14 PM   #680
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Quizoid found today some of the packets for water but it was strawberry sweetend with stevia might try that in your recipe no almond milk though ewe.
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Old 04-26-2012, 06:56 PM   #681
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110 calorie breakfast shake. This is so yummy.

Half cup almond milk
half T flax meal
1T protein powder, mine is vanilla
half a grapefruit
1 large strawberry
tiny bit coconut extract
strawberry extract
liquid sweetener
half cup water
Half t gluc

I put it all in my magic bullet and blended for a while. I have tasted it and this is a keeper. I like to do a shake a sip on it at work thru the morning. I'm always experimenting. This is awesome. There is some pulp from the grapefruit and its nice and thick. I cant wait to have this in the morning.
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Old 04-26-2012, 11:58 PM   #682
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Quote:
Originally Posted by b_lou_who View Post
nothing artificial chocolate syrup
for those of us who don't do artificial sweeteners etc

in a good heavy saucepan over medium heat whisk together constantly

.75 cup best cocoa powder you can find/afford
1.5 cups filtered water
.5 cup organic erythritol
1 Tbsp organic agave nectar
.5 tsp glucomannan powder
dash each cinnamon and cayenne - you won't taste them really but it rounds the flavors
1 teaspoon espresso powder or instant coffee - sauce won't taste like coffee but it needs this to enhance the chocolate flavor
salt to taste (I ended up using almost half a teaspoon of coarse sea salt)
bring to low boil, turn to med low and keep simmering and whisking for five minutes, should be thick, smooth and glossy like the texture of hershey's syrup
turn off heat and add 1 tsp real vanilla, and about 20 drops of liquid stevia (vanilla if you have it)
this has to be sweeter than you would think if you want to add to cold things like smoothies, cold kills sweet
Pour into pint jar, cool, and keep in fridge for up to three weeks

14cal per fluid ounce
(calling it 16oz but it makes a bit more) with .5g fat, 3g carb, 1g is sugar, and almost a gram of protein. Makes nice chocolate milk or cocoa, is perfect in a frappucino, or drizzled on some fat free greek yogurt mixed with pb2 for down day decadence.
Calories? Am I missing them or are then not here? Thanks!!
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Old 04-27-2012, 03:42 AM   #683
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Quote:
Originally Posted by Beeb View Post
Calories? Am I missing them or are then not here? Thanks!!
You're looking right past them!

Quote:
14cal per fluid ounce
(calling it 16oz but it makes a bit more) with .5g fat, 3g carb, 1g is sugar, and almost a gram of protein. Makes nice chocolate milk or cocoa, is perfect in a frappucino, or drizzled on some fat free greek yogurt mixed with pb2 for down day decadence.
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Old 04-27-2012, 03:50 AM   #684
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Quote:
Originally Posted by ouizoid View Post
30 calories that will fill you for hours

in shaker bottle:

1 tsp chia seed (20)
1 tsp glu powder
one single size packet crytal lite powder
2-3 cups water
opt: 1/2 cup almond milk (17)

20-37 cals depending on use of almond milk

shake shake shake to break up chia clumps. Let sit in fridge for awhile. the chia seems to make this shake even thicker and more filling
This is one I actually will try as I have all of the ingredients and I really like Crystal Light. Thanks!
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Old 04-29-2012, 11:39 AM   #685
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DD Bacon Wrapped Shrimp
Ingredients
6 Walmart X-large Shrimp (about 3oz, slightly less)
2 slices Turkey Bacon (I used butterball brand)
1 Jalapeno Peppers (I didn't roast, I just de-capped, seeded and microwaved for 40 seconds to soften it)
3 second Organic Olive Oil Cooking Spray
1 tsp 30% Less Sodium Old Bay Seasoning
1 tbsp red salsa (I used Herdez brand)
2 tbsp Sour Cream, Fat Free, French Onion flavored (kroger brand)

Directions

Mix the 1T salsa and 2T fat free onion flavored sour cream together and set aside.

Peel and devein shrimp.
Cut a slit down the back and place a sliver of jalapeno in the slit.
Cut the bacon into 3rds.
Sprinkle half the old bay on the shrimp, then wrap each shrimp in a piece of bacon, then sprinkle with the remaining old bay.
Heat a non-stick skillet over medium heat and spray with cooking spray.
Place the shrimp, bacon seam side down, in the preheated skillet and cook until the bacon is browned and cooked on that side (about 3-4 minutes), then spray the shrimp with cooking spray and turn the un-cooked side down and cook an additional 3-4 minutes until it's all cooked through.
Dip in the salsa and sour cream sauce.(if not using, deduct 30 cals)

For the whole recipe: 146 cals; 2.86g fat; 4.5g carbs; 23.71g protein
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Old 04-29-2012, 12:04 PM   #686
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My, now THAT really sounds good, Dottie! No turkey bacon in the house yet, but I might just fix this for dinner tonight with real bacon. I skipped breakfast on my DD today and only had 3 c. stir-fry cabbage for lunch. I can probably do this tonight. But I think I may just do the broiled shrimp, bacon, jalapeno, some green onion and red pepper with a splash of soy and sesame oil and toss it all up into some shirataki tofu noodles and see what that's like.

Last edited by buttoni; 04-29-2012 at 12:16 PM..
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Old 04-29-2012, 12:14 PM   #687
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Quote:
Originally Posted by Dottie View Post
I just saw this on HG's foodtv show, though she revised it for TV because she used a whole wedge of laughing cow - so closer to 100 cals.
She also had a version that was shirataki noodles (I don't use the tofu ones, so it's not 40 calories for the noodles alone!) and the green giant broccoli in cheese sauce (1 tray is 40 cals).

Fettuccine Hungry Girlfredo!

(81 Calories, 3g Fat, 242mg Sodium, 9g Carbs, 4g Fiber, <1g Sugars, 4g Protein = 1 Point!!!)

Ingredients:

1 Package Tofu Shirataki Fettuccine Shaped Tofu Noodles
1/2 Wedge The Laughing Cow Light Cheese
1 teaspoon Fat Free Sour Cream
2 teaspoons Kraft Reduced Fat Parmesan Cheese
Salt & Pepper (if desired)

Rinse fettuccine noodles VERY well. Microwave them for one minute, then drain them and pat dry. Add cheeses and sour cream. Mix thoroughly. Microwave to help melt cheese further, and mix some more. Add salt and pepper to taste. Enjoy. Serves 1.

This Fettuccine Hungry Girlfredo has just 80 calories per serving, and is only 1 point on Weight Watchers (if you're counting). This is the guilt-free recipe of the century!

Dottie, made this today and added shrimp. I also use the black angel hair because it's not so rubbery. YUMMMM!! One delicious dish! Totally made my day!! Thanks so much for posting.
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Old 04-29-2012, 01:18 PM   #688
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Quote:
Originally Posted by Dottie View Post
DD Bacon Wrapped Shrimp
Ingredients
6 Walmart X-large Shrimp (about 3oz, slightly less)
2 slices Turkey Bacon (I used butterball brand)
1 Jalapeno Peppers (I didn't roast, I just de-capped, seeded and microwaved for 40 seconds to soften it)
3 second Organic Olive Oil Cooking Spray
1 tsp 30% Less Sodium Old Bay Seasoning
1 tbsp red salsa (I used Herdez brand)
2 tbsp Sour Cream, Fat Free, French Onion flavored (kroger brand)

Directions

Mix the 1T salsa and 2T fat free onion flavored sour cream together and set aside.

Peel and devein shrimp.
Cut a slit down the back and place a sliver of jalapeno in the slit.
Cut the bacon into 3rds.
Sprinkle half the old bay on the shrimp, then wrap each shrimp in a piece of bacon, then sprinkle with the remaining old bay.
Heat a non-stick skillet over medium heat and spray with cooking spray.
Place the shrimp, bacon seam side down, in the preheated skillet and cook until the bacon is browned and cooked on that side (about 3-4 minutes), then spray the shrimp with cooking spray and turn the un-cooked side down and cook an additional 3-4 minutes until it's all cooked through.
Dip in the salsa and sour cream sauce.(if not using, deduct 30 cals)

For the whole recipe: 146 cals; 2.86g fat; 4.5g carbs; 23.71g protein
This reminds me of bacon wrapped chicken with lot's of black pepper...I'll try this on shrimp soon. Thanks for posting the recipe, Dottie! My mouth is watering
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Old 04-29-2012, 08:01 PM   #689
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Shrimp Stir-Fry wiwth Tofu Shirataki Noodles

My dinner was so good tonight I thought I'd post the recipe on the DD recipe thread. Only 237 calories a serving and it was very filling!

INGREDIENTS:

24 medium shrimp, peeled and deveined
2 8-oz. packages of tofu shirataki noodles (well-rinsed in a strainer)
1½ T. coconut oil
2 oz. onion, slivered into thin strips
2 oz. red bell pepper, slivered into thin strips
1 very large jalapeno, seeded and slivered into thin strips
1 clove garlic, minced
¼ tsp. ginger root, peeled and minced
1 T. sherry or white wine (omit if on Induction)
1 T. low-sodium soy sauce
Pinch sesame seed seasoning (or toasted sesame seeds)
1 chicken bouillon cube
1 c. hot water
1/8 tsp. xanthan gum

DIRECTIONS: Open bags of noodles and rinse them for 3-4 minutes under hot water to get the fishy odor off of them. Trust me the shrimp topping will kill any remaining odor on the noodles after rinsing. Set aside. Prepare all the vegetables and have them at the ready by the stove. Crumble the bouillon cube into the hot water. Add soy sauce, garlic and ginger. Heat coconut oil in a non-stick wok or skillet. Stir-fry the onion, red pepper and jalapeno until just begins to get tender. Add shrimp and saute until they are curling and opaque. Pour chicken bouillon mixture into pan and saute 1-2 minutes. Sprinkle xanthan gum over top of mixture and stir/saute 1-2 minutes or until it begins to slightly thicken the sauce and the liquid is adhering to the shrimp and veggies, turn off fire. Plate half the noodles on each of two dinner plates and dip half the shrimp mixture up over the noodles. Serve with a lovely green salad.

NUTRITIONAL INFO: Makes 2 servings, each contains (using tofu shirataki noodles):

237 calories
13.15 g fat
11.7 g carbs, 4.1 g carbs, 7.6 g NET CARBS
17.8 g protein
1135 mg sodium
328 mg potassium
13% RDA Vitamin A, 25% B6, 71% C, 27% D, 10% E, 14% calcium, 31% copper, 35% iron, 15% magnesium, 13% manganese, 20% niacin, 28% phosphorous, 51% selenium, 10% thiamin, 13% zinc
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My recipe website: http://buttoni.wordpress.com/
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Old 04-30-2012, 07:02 AM   #690
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DD Tuna Pate on Cucumber slices

Ingredients

1 Tuna 1 Pouch 2.6 Oz
2 wedge Light Swiss Cheese Laughing cow (If using WW deduct 10 cals)
1 tbsp Lemon Juice, Canned Or Bottled
2 tbsp Parsley
1 tbsp Capers, Canned
1/4 tsp Black Pepper
2 stalk Fresh GREEN ONIONS
1 cup sliced Cucumber (about 12 thin slices or 3/4 of a regular cucumber)


Directions

Soften the cheese slightly then place everything except the cucumber into a food processor and pulse until smooth.

Serve: spread on the sliced cucumber.

Whole recipe: 180 cals; 4.41g fat; 10.7g carbs; 3.2g fiber; 24.16g protein

*Optional: add 1-2 T pickle juice if you want it more sour, but watch the sodium!
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