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Old 09-14-2008, 07:13 PM   #61
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Debbie in VA’s Salad Nicoise

Sliced hard boiled egg, 1 per serving
green beans--I just thaw frozen French cut bean, or you could boil whole green beans, keeping them a little crisp
canned tuna (albacore is great)
a few really great olives, like Kalamata
Crisp romaine or leaf lettuce
Olive oil and lemon dressing with a little garlic
salt and pepper

Put the lettuce in your salad bowl and top with the remaining ingredients. Very, very easy and very, very quick. NOTE: Watch the amount of fat you are getting with the yummy olives and dressing.
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Old 09-14-2008, 07:14 PM   #62
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Carly’s Zero POINTS®-Value Vegetable Soup

(NOTE: Limit starchy veggies to Carb Up Day Only)

Servings: 12
Preparation Time: 50 min
Cooking Time: 13 min
Level of Difficulty: Easy

Some say that this soup is the secret to their weight-loss success. It's a great midday snack or premeal hunger-buster.

Ingredients
2 medium garlic clove(s), minced
1 medium onion(s), diced
2 medium carrot(s), diced
1 medium sweet red pepper(s), diced
1 medium stalk celery, diced
2 small zucchini, diced
2 cup green cabbage, shredded
2 cup Swiss chard, chopped
2 cup cauliflower, small florets
2 cup broccoli, small florets
2 tsp thyme, fresh, chopped
6 cup vegetable broth
2 Tbsp parsley, or chives, fresh, chopped
1/2 tsp table salt, or to taste
1/4 tsp black pepper, or to taste
2 Tbsp fresh lemon juice, optional

Instructions

Put garlic, vegetables, thyme and broth into a large soup pot. Cover and bring to a boil over high heat; reduce heat to low and simmer, partly covered, about 10 minutes.

Stir in parsley or chives; season to taste with salt, pepper and lemon juice. Yields about 1 cup per serving.

Notes
If you like thick soups, consider pureeing this recipe in the pot with an immersion blender.
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Old 09-14-2008, 07:14 PM   #63
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Jassy’s Butternut Squash Soup

I like to keep it simple.

Get a butternut squash, put it in microwave for lets day 5-10 minutes to get the skin soft so you can peel it easier.

Peel it and cut it in cubes. Also peel and cut 1-2 apples in cubes and put it all in pot of water (or broth) to boil and let it simmer on low heat.

When its done (squash will be kind of tender), just puree in blender and add whatever spices you like. I like nutmeg, salt and pepper.

Some people like to use squash, potatoes, carrots and celery. You would put all that in water to cook all together. But if you want to keep it simple, use just squash and apples.

Bon appetit!
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Old 09-14-2008, 07:15 PM   #64
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Fatima’s Fake French Toast

2 eggs
4 tbsp Ricotta or (cream cheese)
Cinnamon & dash of nutmeg
Splenda (optional)

Mix all together and put in a non stick pan. You may have to cut it in half to flip. She says it is excellent.
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Old 09-14-2008, 07:16 PM   #65
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Quandria’s Pumpkin Curry Soup

Here is a nice pumpkin curry soup recipe I altered a bit from the one on Allrecipes.com I wouldn't use it on a carb-down day because of the combined carbs in the pumpkin and cream, but don't see why it wouldn't be okay on a carb-up or baseline day (maybe skip the Free Food treat later that night, I don't know). I use canned pumpkin a lot to thicken homemade soups.
This is soooo good on a cold autumn night!

* 2 tablespoons butter
* 1 cup chopped onion
* 2 cloves garlic
* 1 1/2 teaspoons curry powder
* 1/2 teaspoon salt
* 1/4 teaspoon ground white pepper
* 3 cups vegetable broth (or chicken broth I suppose)
* 1 (15 ounce) can pumpkin (not pumpkin pie mix)
* 8 oz heavy cream (dilute with 8 oz water if you want...or not)

MELT butter in large saucepan over medium-high heat. Add onion and garlic; cook, stirring frequently, for 2 to 3 minutes or until tender. Stir in curry powder, salt and pepper; cook for 1 minute.

ADD broth and pumpkin; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes. Stir in diluted cream. Transfer mixture to food processor or blender (in batches, if necessary); cover. Blend until smooth.
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Old 09-14-2008, 07:16 PM   #66
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Fatima’s Broccoli

Just to let you know, to make my broccoli I place about 4 pounds in a baking dish (I use my pampered chef baking dish) I sprinkle it with Olive oil and my Broccoli comes out delicious. My 2 1/2 year old ate 3 cups yesterday so it can't be that bad and it is definitely better than boiling or steaming. If you like your broccoli a little bit hard, I would check it out after 1 hour. I hope this helps you to tolerate brocolli more. I actually look forward to it each day.

Cook it for 2 hours. You can almost get to the consistency of mashed potatoes if you want.
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Old 09-14-2008, 07:17 PM   #67
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Jen816’s EZ French Toast

I soaked some EZ bread in egg whites this morning and then cooked them in a skillet. Sprinkled a little cinnamon and Splenda on them, and I was in heaven.

And Kelley’s Suggestion

Just had mine - yummy! I used my full egg and 2 egg whites and after I dunked my bread in I used the leftovers to make scrambled eggs. I ate my eggs first (my new rule protein firs) and then started on my french toast and you know what I have 1/2 a piece left and I'm stuffed. Luckily my 16 mos old is up and likes it!
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Old 09-14-2008, 07:17 PM   #68
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Jen816’s Spinach Salad

Lunch was a spinach salad with 1/2 cup of black beans, cut-up chicken breast, homemade salsa and a sprinkle of fat-free cheese.
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Old 09-14-2008, 07:18 PM   #69
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Mischief1 Connie’s Stuffed Peppers

Serves 4

4 medium bell peppers (red, yellow, orange or green)
cooking spray
12-16 oz. lean ground beef or lean ground turkey
1/2 c. chopped red onion
1 cup grated zuchinni (or other veggie)
1 tsp. Worcestershire sauce
1/2 tsp dried basil or oregano S & P to taste
2 peeled, chopped tomatoes ( a little more than a cup)
1/4 cup grated cheddar or jack cheese (@ 1 oz)

Bring large pot of water to boil. Fill a bowl with ice and water. Cut the tops off the peppers; remove seeds. Immerse peppers in boiling water for 3 minutes. Remove and plunge into ice water. Place upside down on paper towels to drain while you get the filling ready.

Preheat oven to 375.

Brown meat over med-high heat, breaking into small pieces. Add onion and cook until tender. Drain off fat, and add spices, zuchinni and tomatoes.

Lightly coat an 8x8 baking dish with cooking spray, or use a piece of parchment paper. Place peppers into dish and fill. Bake for 20 minutes. Remove from oven, sprinkle with cheese. Let stand a few minutes until the cheese melts.

Serve with a green salad.

The original recipe calls for 1/2 cup long grain rice and 1 1/2 cups water; then cooking it with with the meat mixture for @ 15 minutes prior to filling the peppers. But to make it more WOE friendly, I am substituting zucchini.
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Old 09-14-2008, 07:19 PM   #70
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Mischief1 Connie’s Breakfast Monte Cristo Sandwich

Serves 4

8 slices EZ bread
4 oz sliced sliced turkey breast
4 slices low-calorie Swiss cheese
4 whole eggs*
1/3 cup 1% milk

Cover 4 slices bread with turkey and cheese and remaining bread.

Whisk together the egg and milk in a shallow bowl. Carefully dip each sandwich in the egg mixture to coat each side.

Heat a little EVOO in a large non-stick pan over medium-high heat. Cook the sandwiches about 3 minutes on each side, until the cheese is melted and the outside is lightly browned.

*I think I would add a touch more of egg/egg white.
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Old 09-14-2008, 07:19 PM   #71
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Lovewins Lisa’s Salsa Soup

Morning Ladies!! Here's my soup recipe that my Hub and I love!!

4 chicken breasts- cooked and diced or shredded

16 oz. jar of salsa (I like the thicker kind)

1 can corn (optional for our plan)

1 can black beans- rinsed and drained

1 cup (or so- what ever!!) of Great Northern White beans - rinsed and drained
I will often blend up a portion of these beans to make it a thicker consistency

1 Lg. can of Chicken broth (Swanson's my fav- no msg anymore!!)
Keep a few smaller cans for reserve to bring to desired consistency.

1 tsp. chili powder

Garlic--- I give no quantity 'cause I LOVE it!!

1 tsp. ---or to taste--- ground cumin (I also don't measure this)

2 tbs. Lemon Juice

you can also customize this by adding more chopped onion, more salsa and more Swanson's for consistency.

Toss in a pot and let simmer for how ever long- the spices blend well with a little cook time but good right now!

Top with a little montery jack or sour cream- serve with some tortillia chips (optional)

YUM!!!

Lisa
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Old 09-14-2008, 07:20 PM   #72
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Carly’s Tater Tot Hot Dish

POINTS® Value: 7
Servings: 6

Cheese is 2% shredded cheddar, Soup is 98% fat free, Hamburger is diet lean 95% fat free

Ingredients:

10 3/4 oz Campbell's 98% Fat-Free Cream Of Mushroom Soup
1 bag Ore-Ida Tater Tots
3/4 cup 1% low-fat milk
1 cup celery -chopped
1 cup onion(s) -chopped
1 pound raw extra lean ground beef
6 oz Kraft 2% Milk Natural Cheese Mild Cheddar Cheese, (1.5 cups)

Instructions:

Brown hamburger in skillet with onion and celery,add salt and pepper to taste. Mix soup, cheese, milk, and hamburger mixture in baking pan and spread evenly across the bottom. Place tater tots on top of hamburger mixture. Bake for 1 hour at 350 degrees until tator tots are brown. Serving size is 1 Cup.
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Old 09-14-2008, 07:21 PM   #73
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Driving Mrs Daisey Renee’s Hamburger Salad Thingy

I tried something new for dinner. I've been having the same ol' salad for weeks now and found a recipe for something different. It was simple and really good, so here goes if anyone's interested:

SERVES 4 , 4 salads

1 lb ground beef
1/4 cup chopped onion
4 cups chopped lettuce
1 medium tomato, chopped
20 hamburger dill pickle slices (coarsely chopped)
1/2 cup mayonnaise
2 teaspoons yellow mustard
1 tablespoon heavy cream (more or less)
salt
pepper
garlic powder

Brown ground beef and onions with salt, pepper, and garlic powder until cooked through. Toss while hot with lettuce, tomato and pickles. You want the lettuce to slightly wilt.

In a small bowl, mix together mayo and mustard, then thin it out with heavy cream until thin enough to pour.

Stir dressing into salad mixing everything together well.

This salad tasted best when ingredients are warm or at least room temperature I sometimes heat for about 30 seconds in the microwave.
Be sure to adapt ingredients to include your favorite hamburger toppings.

I changed the recipe a little slince it was for one serving (me). I used fat free mayo, and half and half instead of heavy cream. I pust a silice of 2%American cheese on top of the mixture and then microwaved it for a few seconds - Dee-Lish!!!
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Old 09-14-2008, 07:21 PM   #74
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Kelley’s First Egg Popover Recipe

Ok - I tweaked these from another poster - Prozak

Egg Popovers
Makes 10
Preheat oven 350

10 slices of turkey breast (not too thin)
6 eggs
6 egg whites
1/2 cup of shredded cheddar
and I added 3/4 cup of salsa but you could probably go with just salt and pepper

Spray a muffin tin with cooking spray and place one slice of turkey in each cup (you could probably add another egg and egg white to make all 12)

Scramble eggs, egg whites, and mix in cheese and salsa if desired. Use ladel to fill turkey cups with egg mixture. Bake in oven for 30 minutes. Take out and run knife around rim of each cup. Let cool for 5 mins and remove from tin. Great to eat right out of oven, but I threw mine in a zip lock after they cooled and into the fridge.

This morning when I got up I put a couple (one for each of us) in the toaster oven while I dressed the kiddies and had a quick breakfast in about 4 mins that I could eat with my hands while I ran around the house and finished getting ready. It kept me satisfied. Hope you enjoy. I will be making these just about every Sunday for the week.
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Old 09-14-2008, 07:25 PM   #75
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Violet Skye's Brisket Recipe

Here's the brisket recipe. Of course I had to use an artificial sweetener (love those adaptations!) but it was superb! My mom's tip is to precook the brisket and slice it when it's cold, then reheat in the sauce. Works every time!


Sweet and Sour Braised Brisket Recipe courtesy Dave Lieberman

1 (6-pound) brisket, upper portion
Salt
Vegetable oil
1/2 pound carrots, peeled and cut into 2-inch pieces
Few stalks celery, cut into big chunks
3 medium onions, peeled and cut into eights
Cloves from 1 head garlic, peeled and lightly smashed
26-ounce box strained tomatoes (recommended: Pomi)
1/3 cup light brown sugar
1 cup chicken stock
2 tablespoons red wine vinegar or apple cider vinegar

Preheat oven to 200 degrees F.

Rub brisket generously with salt and vegetable oil.

Heat a large saute pan over medium-high heat. Add vegetable oil to evenly coat pan and when the oil is hot and is just beginning to smoke, add the brisket and brown on both sides. Transfer the brisket to a shallow baking dish. Add the vegetables to the saute pan. Cook until they brown and start to soften, about 5 minutes. Then pour the vegetables over the brisket.

Whisk together the tomatoes, sugar, stock and vinegar in a mixing bowl then pour it into the same saute pan. Cook for a few minutes to get all the flavor out of the skillet, and then pour over the brisket. It should be at least 3/4 of the way submersed in the liquid. Cover the dish loosely with aluminum foil and bake for 8 to 10 hours until tender and the meat begins to fall apart. Slice thinly and serve with veggies and cooking liquid.
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Old 09-14-2008, 07:39 PM   #76
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Sunny’s 5 Minute Chocolate Mug Cake Post

Ladies - I just saw this recipe on another message board and thought it was an ingenious idea and just wanted to pass it along. With the modifications, it wouldn't be TOO bad for a carb up or cheat day.

5 MINUTE CHOCOLATE MUG CAKE

4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional) a small
splash of vanilla extract
1 large coffee mug

Add dry ingredients to mug, and mix well. Add the egg
and mix thoroughly. Pour in the milk and oil and mix
well. Add the chocolate chips (if using) and vanilla
extract, and mix again. Put your mug in the microwave
and cook for 3 minutes at 1000 watts. The cake will
rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if
desired. EAT! (this can serve 2 if you want to feel
slightly more virtuous).


You could try using Splenda instead of the sugar, egg beaters, skim milk, and applesauce instead of the oil.

Cut out a bunch of fat that way!
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Old 09-16-2008, 08:30 AM   #77
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FAHITA DIP AND BLUE CORN CHIPS
CUT UP CHICKEN BREAST WITH FAHITA SEASONING
AVACADO W/LIME TO KEEP COLOR
BLACK BEANS RINSED
RICE
SOURCREAM
SALSA

MIX IT ALL UP AND SCOOP WITH CHIPS
I DONT DO MEASUREMENTS I JUST EYEBALL IT. CAN MAKE ONE SERVINF OR MANY.
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Old 09-17-2008, 05:19 PM   #78
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Stuffed Bell Peppers - Well Kind OF

Here's an alternative to stuffed peppers. The original recipe had used rice, but I think ground meat or turkey would work fine. Saute onion, diced zucchini, diced yellow squash, fresh diced or canned diced tomatoes, garlic and whatever spices you want. Mix with a litlle pepper jack cheese and stuff your peppers (make sure you steam them a little before you stuff them). Top with more cheese and bake till heated through and cheese is melted. The recipe reserved some of the veggie mixture and pureed it in a food processor and spooned some on a plate and then set the pepper on top of it. Gave it a littlle "sauce" to dip it in.
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Old 09-18-2008, 08:12 AM   #79
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Crustless Low Carb Pumpkin Pie

Serves 8

1 1/2 cups fresh or canned pumpkin (1 smaill can, but not pumpkin pie mix)
3 eggs
3/4 cups Splenda baking mix
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon cloves or 3/4 teaspoon pumpkin pie spice
3/4 cup cream ( I used 1/2 cup regular half & half)

1. Mix all ingredients together.
2. Pour into well greased 8" pie baking dish (spray with non stick spray first)\
3. Bake at 350' for 30-40 minutes


One half cup of regular half & half had approx. 18g fat. So I counted one serving as 1/2 protein, 1/2 vegetable serving, and 1 "B' fat serving with 2.5g towards my daily limit. I ate this as a snack, but made sure to eat it with a protein. So yummy!!!!
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Old 09-18-2008, 06:28 PM   #80
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Mary’s Crockpot Carnitas

Made this for dinner today ... soooooo good!!

Mary’s Crockpot Carnitas

Adapted from a recipe posted by LeighDear at LCF

2 to 4 pound boneless pork roast or beef roast
1 medium red onion, roughly chopped
1 clove of garlic, grated
garlic powder, chili powder, cumin, salt & pepper, as desired
1 can Rotel Tomatoes with Lime & Cilantro, undrained*
1 can (14.5 oz.) diced Tomatoes, undrained
Corn (or flour) tortillas, softened (optional)
Optional Garnishes: Shredded cheese, raw onion, guacamole or plain avocado, shredded lettuce, salsa

Put half the onion in the bottom of the crock. Liberally season the roast with garlic powder, chili powder, cumin, salt & pepper. Put the roast on top of the onions, throw the rest of the onions on top of the roast, grate in garlic, add Rotel and diced tomatoes.

Cook on high for 4 to 6 hours (depending on size of roast) or until internal temperature reaches 170 degrees. Remove roast, set aside and let cool slightly. Meantime, transfer all of the liquid into a food processor and liquify it, taste and adjust seasonings as needed. Return sauce to crockpot, shred roast and add it to the crockpot, giving a stir, keep warm on low heat until ready to serve.

Serve low carb style with meat and sauce alone on plate, topped with garnishes and a side spoonful of sour cream to cool heat. Or, if desired, spray corn tortillas with cooking spray, wrap in paper towels and warm stack in microwave approximately 60 seconds, or simply warm flour tortillaa, place a scoop of meat on the tortilla, sprinkle with cheese, add additional garnishes if desired and roll up or fold over. Serve with a side of sour cream, if desired.

*Omit or make a substitution if you don’t like spicy foods.
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Old 09-18-2008, 06:51 PM   #81
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Stuffed French Toast Omelet

I thought this sounded crazy when I first found it! Sweet eggs??? And, while this version isn’t something I would want to eat every morning, when you get tired of regular eggs and want something different, give it a try!

Stuffed French Toast Omelet

Three eggs or equivalent egg/egg white combo
Big splash of SF Da Vinci Vanilla syrup
Cinnamon, as desired (lots!)
One ounce or less of low fat or fat free cream cheese, cut up

Warm a non-stick skillet over medium heat. Combine eggs, Da Vinci’s syrup and cinnamon and beat together well.

Spray skillet with PAM and pour eggs in, allowing to set slightly, then lifting edges to allow egg to run underneath to cook through. Continue to do this until there is no runny egg left on top. When almost set, top one half with the cream cheese, fold other half over top of cream cheese, turn off heat and let sit for a few seconds so cheese will melt, then slide omelet off onto plate.

Drizzle with SF pancake syrup or SF jam.

Close your eyes so you won’t know you’re eating eggs and you’ll swear you are eating a stuffed French toast!
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Old 09-22-2008, 03:54 PM   #82
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Protein Fiber Power Muffin

This is the Protein Power Muffin recipe. It does not have nutrition information, but last night I entered the ingredients in Living Cookbook and came up with about 238 calories and 6 or 8 grams of protein each. I accidently did not save the nutrition info.

Any suggestions or ideas would be appreciated.


1 cup whole wheat flour
3/4 cup ground flax meal
3/4 cup wheat bran
1/2 cup oats
1/4 cup wheat germ
1/4 cup soy flour
1/2 cup molasses
1/2 cup brown sugar
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1 1/2 cups shredded carrots
2 peeled and shredded apples
1/4 cup each raisins and dried julienned apricots(or dried fruit of your choice)
1/4 cup pumpkin seeds (or nuts/seeds of your choice)
3/4 cup milk
2 eggs
1 tsp pure vanilla extract

Directions
Preheat oven to 350. Spray 2 6-cup or 1 12-cup muffin pan with cooking spray or line with paper cups.
Combine all ingredients in large mixing bowl and mix together until just combined.
Spoon mixture into muffin pan(should be 12 large muffins) and bake in oven for 25 minutes or until toothpick inserted comes out clean.
I like to freeze these and then leave one out overnight to thaw for the next days breakfast.
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Old 09-23-2008, 06:00 PM   #83
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green tomato soup recipe

Just found this searching for what to do with the green tomatoes before the frost hits... will try it this week.

*************************************************

green tomato soup
Gourmet | September 2004

We love the flavor of Black Forest ham in this soup, but you can use any variety of ham, or even kielbasa, smoked turkey, or bacon. A dollop of sour cream rounds out the acidity of the tomatoes.

Makes 4 to 6 servings.


2 tablespoons extra-virgin olive oil
2 oz thinly sliced Black Forest ham, chopped (1/2 cup)
1 1/2 cups thinly sliced scallions (from 1 bunch)
1 tablespoon chopped garlic (2 cloves)
1 Turkish or 1/2 California bay leaf
2 lb green unripe tomatoes, chopped
1 cup low-sodium chicken broth
2 cups water
1/2 teaspoon salt
1/4 teaspoon black pepper
Garnish: sour cream (optional)


Heat oil in a 3-quart heavy saucepan over moderate heat until hot but not smoking, then cook ham, stirring occasionally, until beginning to brown, 1 to 2 minutes. Add scallions, garlic, and bay leaf and cook, stirring occasionally, until scallions are tender and lightly browned, 6 to 8 minutes.
Add tomatoes, broth, water, salt, and pepper and simmer, partially covered, until tomatoes are tender, 15 to 20 minutes. Discard bay leaf and season soup with salt and pepper.

Last edited by onexone; 09-23-2008 at 06:02 PM..
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Old 09-24-2008, 05:56 AM   #84
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Spaghetti Squash Pancakes

I LOOOOVVE potato cakes, so when I was done shredding my spaghetti squash ,I thought about when I would shred the potatoes and wondered if a cake was do-able. Worked out great, so here's what I did:

In case you don't konw, you have to steam your squash. Cut it in half lengthwise and spoon out all the seeds and pulp (like a pumpkin). Lay both halves cut side down in corningware type dish and fill with about an inch of water. Cover and steam in microwave for about 10 minutes. When somewhat cooled (cause they are REALLY hot!) use a fork and scrape out the inside. It comes out in noodley strands, like spaghetti. Lay on a paper towel or dishrag and squeeze out as much liquid as you can.

combine 1 cup of the squash, 1 egg, dash of onion powder,dash of garlic powder, salt and pepper. Mix all together until well blended. Add a couple of tablespoons of Low Fat parmasean cheese (in the shaker can, not the fresh stuff) to thicken up the cake, mix again. Heat 1 T canola oil in non stick skillet. Pour mixture into pan, evenly distributing the squah throug you pancake. Let cook for a couple of minutes then flip. Serve with sour cream and applesauce if desired - like a real potato cake. YUMMY!!!

Really good on a carb down day. Made me think I was eating something carby, but I wasn't - WOO HOO!!!! Perfect for those tired of chewing on "grass" (what my hubby calls veggies) all week long Enjoy!!!
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Old 09-24-2008, 07:33 AM   #85
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Renee, that squash pancake sounds great. Thanks for thinking of it and posting it.
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Old 09-24-2008, 10:28 AM   #86
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SHREDDED CHICKEN CHILI

6 boneless whole chicken breasts
1 onion , chopped
1 onion in quarters, optional
2 stalks celery, chopped optional
32 oz can diced tomatoes, undrained and chopped
6 oz can tomato paste
6 oz can tomato sauce
4 tsp chili powder or to taste
1 1/2 tsp cumin
1/2 tsp pepper
2 Pkg. Splenda
Salt to taste
2, 32 oz cans pinto beans, drained. (I'm guessing this would be about 6 cups, but you might want to measure them to see how many 1/2 cup servings this would be.)


Saute chp. onion until tender and set aside. Then put chicken breasts in a large pot along with the celery and sliced onion. Cover with water and bring to a boil. Simmer until chicken pulls apart easily with a fork. Remove chicken and then discard the celery and onion. Save the broth to use as a soup base. Shred the chicken with 2 forks and combine it in a pot with everything else including the sauteed onions. Bring to a boil and simmer 20-30 minutes.

Divide into 12 servings. Each would be a protein and carb serving. Easy to freeze up in small containers and take to work with you.
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Old 09-24-2008, 10:37 AM   #87
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TUMERIC CHICKEN STIRFRY

2 tb cooking oil
1 medium onion sliced
1 cup mushrooms, sliced
2 cups broccoli chopped
2 cups cauliflower chopped
1/2 cup water chestnuts, drained
1 pound chicken or turkey breasted in strips
1 tsp tumeric
1 tsp cumin
salt and pepper to taste

Cooked rice, optional

Heat oil in a large skillet over medium heat. Saute onion 3 minutes. Add mushrooms and cook 1 more minute. Then add chicken and cook 5 more minutes. Add vegetables and seasoning and 6 minutes or until vegetable are just tender and chicken is cooked. Serve this over 1/2 cup cooked riceper serving if this is to be a carb meal.

Makes 4-5 servings.
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Old 09-24-2008, 10:42 AM   #88
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SPICEY "FRIED CHICKEN"

Boneless chicen breast tenders
egg whites
onion flakes
Mrs Dash Extra Spicey seasoning
salt to taste if desired

Dip chicken in egg whites. Combine onion flakes with seasoning and roll strips in them to coat.

Bake in 400 degree oven for 30-40 minutes

Try this with other types of Mrs Dash seasoning or other spice mixes too.
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Old 09-24-2008, 10:47 AM   #89
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FOREMAN RED WINE CHICKEN

4 skinless, boneless chicken breast
1/4 cup red wine vinegar
1/4 cup garlic red wine vinegar
1 1/2 tsp oregano
1 tsp pepper
1 tsp garlic
1 tsp paprika
pinch ceyenne pepper

Wash chicken in hot water, then place in 1 gallon zip lock bag or covered container. Mix the rest and pour it over the chicken. Marinate in refrigerator 30 minutes and grill on a Foreman grill or other grill 9 minutes or until done.
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Old 09-24-2008, 10:51 AM   #90
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MARINATED BAKED FISH

1/2 pound orange roughy or other fish
natural rice vinegar
juice of one lemon
2 cloves garlic, chp.
small piece ginger, chp.
2 pkg Splends or other sweetener
dash onion powder

Combine all and marinate fish 2 hours in the refrig. Place fish in a small baking pan and add some of the liquid to the pan. Bake at 350 for 7-8 minutes or until fish flakes easily.
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