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Old 01-21-2010, 06:13 PM   #241
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Balsamic Glazed Salmon

Ingredients

* 1 tbsp olive oil
* 4 wild-caught salmon fillets (about 5 oz each)
* sea salt
* cracked black pepper
* 1/3 cup balsamic vinegar
* 1 tbsp honey


Directions

1. Heat oil in a large skillet over medium-high heat.
2. Season both sides of salmon with salt and cracked pepper.
3. Add salmon to skillet and cook 1 to 2 minutes per side, until golden brown.
4. While fish is cooking, in a small bowl whisk together vinegar and honey.
5. Add vinegar mixture to skillet and simmer until fish is fork-tender and liquid reduces and thickens, about 2 minutes.
6. For a thicker, reduced sauce, simmer for 3 to 5 additional minutes.
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Old 01-21-2010, 06:14 PM   #242
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Agave/Soy Salmon Fillets

Ingredients

4 salmon fillets or steaks (about 4 oz. each)
1 Tbsp pure agave nectar
1 Tbsp soy sauce



Directions
Place salmon in a large, shallow glass continer. In a small bowl, stir together maple syrup and soy sauce, and brush on both sides of salmon (or on skinless side only, if salmon has skini.), using entire amount. Let sit for 15 minutes.

Place salmon directly on grate over medium-high heat for 3 to 4 minutes. Flip with tongs or a spatula and grill for 2 to 3 more minutes, or until salmon is no longer shiny or translucent in the middle. The flesh should be firm and just slightly flaky. Serve immediately.
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Old 01-21-2010, 06:15 PM   #243
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Walnut-Crusted Salmon

INGREDIENTS:

• 4 4-oz filets of salmon
• 1/4 cup walnuts, finely chopped with a pinch of cinnamon
• Drizzle of olive oil



INSTRUCTIONS:

1. Coat salmon filets with walnut-cinnamon mixture.

2. In a nonstick pan with a drizzle of olive oil, sear the fish on both sides to desired temperature, or when fish begins to flake.

3. Serve with your favorite clean eating sides.


Makes 4 servings • Ready in 15 minutes

Nutrients per serving (1 fillet):

Calories: 228, Total Fat: 13 g, Sat. Fat: 2 g, Mono Fat: 4 g, Trans Fat: 0 g, Poly Fat: 6.5 g, Carbs: 3 g, Dietary Fiber: 1 g, Protein: 24 g, Sugars: 0 g, Sodium: 57 mg, Cholesterol: 62 mg
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Old 01-24-2010, 06:04 PM   #244
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Hey all! I don't want to make anyone drool, but does anyone know a good recipe for a low fat, healthier cake? I want to stay as close to plan as possible for my birthday. I've heard about substituting apple sauce for the eggs but wanted to ask.Thanks!
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Old 01-25-2010, 03:31 AM   #245
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Quote:
Originally Posted by pagirl83 View Post
Hey all! I don't want to make anyone drool, but does anyone know a good recipe for a low fat, healthier cake? I want to stay as close to plan as possible for my birthday. I've heard about substituting apple sauce for the eggs but wanted to ask.Thanks!
As long as you make your bday a D day - you can have any kind of cake you want and enjoy guilt free! Happy Birthday
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Old 01-25-2010, 03:02 PM   #246
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Baked Tilapia with Picante

This recipe was modified from one found on back of jar of picante sauce. Their recipe called for chicken breast & use of brown sugar. I subbed tilapia filets and Splenda. I don't know what the nutritional info would be, but it was yummy.

4 Tilapia filets (thaw if frozen)
1 C picante sauce (I used P*CE) Are we allowed to tell brands??
1 Tbsp dijon mustard
1-2 pkt Splenda, to taste
1 1/2 C finely diced (1/4" dice), mixed veggies, your choice (I used zucchini, bell pepper and scallion)
1 Tbsp EVOO

Pre-heat oven to 425F. Toss finely diced vegs. in a bowl with the EVOO to coat. Place on a small baking pan and roast in oven 10 mins. or so, til they soften & start to carmelize. Remove from oven & keep warm.

Mix picante, dijon and Splenda together. Spray a glass baking dish (8x12") w/cooking spray. Lay the filets in dish in 1 layer. Spoon picante mixture over all. Bake uncovered 12-15 minutes til fish flakes easily. Top with the roasted diced veggies and serve.

If you use chicken breast, as orig. recipe called for, adjust baking time accordingly.
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Old 01-25-2010, 03:25 PM   #247
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Ina Garten's Lemon Pasta with Roasted Shrimp

Got this from the Food Network Magazine & decided I HAD to have this for my very first Carb-up day dinner. It is so gosh-darn good (even tho' I changed it up a bit to fit me & DH)!

1 lb shrimp, peeled & deveined
1 Tbsp + 1/8 C EVOO
Kosher salt & black pepper to taste

1/2 lb Whole Wheat spaghetti
2 Tbsp unsalted butter, melted
Zest & juice of 1 lemon

Preheat oven to 400F. Place shrimp on a sheet pan with the EVOO, salt & pepper to taste. Toss well with hands, spread shrimp out in 1 layer. Roast 6-8 minutes, just until they are pink & cooked through. Remove and keep warm.

Add spaghetti to salted, boiling water & cook according to pkg directions, til al dente. Drain pasta but reserve 1/4 C or so of the cooking liquid. Quickly toss pasta with the melted butter, 1/8 C of EVOO, the lemon zest, lemon juice, salt & pepper to taste, and the 1/4 C pasta cooking liquid. Add the shrimp and serve hot.

I cut Garten's original recipe in half. This amount would serve 3--except my DH & I scarfed it all down!
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Old 02-15-2010, 11:05 PM   #248
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Great recipes. Helped a lot!
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Old 03-16-2010, 01:05 PM   #249
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1 min muffins

I am still new here.. am looking for the recipe... they sound delish!!
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Old 03-17-2010, 06:28 AM   #250
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Quote:
Originally Posted by SEE3ga View Post
I am still new here.. am looking for the recipe... they sound delish!!
Here's a whole thread dedicated to it: http://www.lowcarbfriends.com/bbs/lo...in-recipe.html
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Old 03-17-2010, 06:44 AM   #251
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thanks
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Old 03-19-2010, 10:35 AM   #252
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1 Minute Muffin -- Cracker Friendly.

I found this on the LC site and tweaked it a tad. I think it is Cracker Friendly.
This tastes very good and can easily take the place of a roll at dinner. It's nice with a salad at lunch. Very filling!

Can add in 2 tsp. Safflower oil, it tastes the same. That way you can get in your SO for those who are doing that.

This counts as a protein.

1- large egg (probably could use 1/4 cup egg whites)
2- pks Splenda
1- tsp cinnamon
2- tsp ff yogurt
1/2- tsp BP
3-TB flax meal

1. Spray a microwave safe ramekin or cereal bowl with Pam.
2. Mix the egg & Splenda using a fork.
3. Mix in cinnamon and yogurt and blend well again.
4. Mix in BP & Flax meal, blend again
5. Pour in ramekin and microwave on high 1.5 minutes. Bowl should only be 1/2 full, since they do tend to rise a lot. Using to small of dish, they will over flow. I use a larger size clear ramekin dish, I think it hold 3/4 cup.
6. These taste best serve warm.

Cream Cheese Frosting....(when you need a little sweet in your day)
4 oz of FF cream cheese
1 Splenda pck
1-2 TB SF Vanilla syrup.
Mix together.
Might not want to use frosting to often, just when you really want something sweet. Spread a little over muffin and have a cup of tea for a sweet snack.

I usually bake 3, let cool, and put in sandwich baggies. They're nice to have pre-made, or you can grab the bag and take with you when you "do lunch" out.

They've really hit the spot with me a few times.

I added 1 TB of Coco powder once, but couldn't tell the difference, maybe next time I'll try it with 2TB. I was trying for a Chocolate muffin.

Carol
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Old 03-24-2010, 07:38 PM   #253
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Tuscan Minestrone Soup

Tuscan Minestrone Soup

2 tablespoons olive oil
1 cup sliced zucchini
1 cup chopped onions
1/2 cup chopped celery
2 garlic cloves, minced
1 (15-oz.) can Cannellini Beans (or Northern), drained, rinsed
1 (15-oz.) can Black Beans, drained, rinsed
1 (14.5 oz.) can ready-to-serve chicken broth
= teaspoon dried thyme leaves

In 5-quart Dutch oven, heat oil over medium-high heat until hot.
Add Zucchini, onions, celery and garlic: cook 4 to 5 minutes or until onions are tender, stirring occasionally. Stir in all remaining ingredients.
Bring to a boil. Reduce heat to medium; simmer 10 to 12 minutes.

4 (1-cup) servings.

I can't remember where I got this but it looks pretty Cracker Friendly.
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Old 03-31-2010, 04:10 PM   #254
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No Grain Pizza Crust

3 1/2 cups coarsely grated, unpeeled zucchini squash
3 eggs, lightly beaten
1/3 cup almond flour
1/2 cup grated brick cheese
1/2 up grated, 100% pure parmesan cheese
1 tablespoon fresh basil leaves, minced (may substitute with 1/4 tablespoon dried)
1/4 teaspoon salt

Salt grated zucchini squash with 1/4 teaspoon salt and let stand 15 minutes to draw out excess water. Squeeze zucchini with hands to get rid of as much water as possible. Mix all ingredients well and spread onto an oiled pizza pan or small cookie sheet. Pat smooth. Bake for 30 minutes at 325 degrees F or until crust is dry and browned. Brush the top of the crust with evoo and broil it under moderate heat for 5 minutes
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Old 03-31-2010, 04:14 PM   #255
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No Grain Pizza Crust #2

1/2 cup almond flour (add more as necessary for a workable dough consistency)
1 egg
1 teaspoon extra virgin olive oil
1/4 teaspoon salt
Italian spices such as oregano and basil to taste

In a bowl mix the above ingredients together and add more flour as needed to form a ball. Oil a pan with olive oil. Add the dough ball pressing down with hands to form the shape of a small pizza crust. Do not worry if it is not as big as the pan. With the pizza crust pan in the oven, preheat the oven to 350 degrees F (this allows the crust to setup and brown a bit). By the time the oven heats up, the crust should be crisp and ready for toppings.
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Old 04-05-2010, 11:54 PM   #256
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Thanks for the recipes all!

Jackie, for pizza#2, can other flours be used? And on what day are we allowed this? Would it be considered a protein? Can't wait to try it!
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Old 04-05-2010, 11:57 PM   #257
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Plan friendly Stuffing??

Does anyone have a recipe for stuffing? Maybe using 1 minute muffin and cauliflower? I really miss stove top...
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Old 09-02-2010, 06:13 AM   #258
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Carb Friendly Chicken Divan (Single Serving)

I threw this together for dinner last night and really enjoyed it.

Carb Friendly Chicken Divan (Single Serving)
1 Large serving of steamed broccoli (large chop)
4 0z lean turkey breast (I used turkey from the deli.)
1 Oz grated cheddar cheese
Curry powder (to taste)
Poultry seasoning (to taste)

Place the steamed broccoli in a small microwave safe dish. I used a single serving Pyrex dish. Top with diced turkey. Sprinkle with poultry seasoning and curry power to taste. Top with grated cheese. Cover and heat in the microwave 1 to 2 minutes.
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Old 10-29-2010, 05:23 PM   #259
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Waiting for the stuffing recipe
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Old 05-29-2011, 10:36 PM   #260
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Originally Posted by kajpen View Post
Crockpot Cola Chicken

Chicken (any part – I used thighs)
Diet cola (I used Diet Rite)
1 cup of low sugar or low carb ketchup
Splash of apple cider vinegar
Couple dashes of Worcestershire sauce
Couple dashes of hot sauce
1 teaspoon of chili powder
1 teaspoon of salt
Couple dashes onion powder
One quarter of an onion, sliced
Xanthan gum
Do you think this would work for baby back ribs as well?

Thanks!
Erica
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Old 11-03-2011, 03:18 PM   #261
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bump
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Old 08-31-2012, 01:56 PM   #262
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Does the pancake batter with oatmeal and cottage cheese keep well if you make a batch of it so you can just pour and go in the morning.
sandy

Last edited by Sandy; 08-31-2012 at 02:13 PM..
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Old 08-31-2012, 04:56 PM   #263
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Got to BUMP for later
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