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Old 02-16-2012, 02:36 PM   #31
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Oh, no I make them all the time. As long as you boil them forever before saucing them I see very little difference. Baked beans was one of those things I just couldn't fathom giving up and this is a really great replacement provided one doesn't have any reaction to soy which luckily I don't.
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Old 02-16-2012, 02:38 PM   #32
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Cool, good to know!!
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Old 02-19-2012, 04:46 AM   #33
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Quote:
Originally Posted by Speck333 View Post
MON: Slow-Cooked Spaghetti Sauce* over Spaghetti Squash
TUE: Happy Valentine's Day! Grilled Chicken Salad
WED: FFY - mother-son night, don't know what we'll be having
THU: Baked pork chops/salad
FRI: OUT - pizza (yes, regular pizza!)
SAT: Grilled Steak/salad
SUN: Herb & Garlic Roasted Chicken/ Green Chili "Rice" Casserole* (with cauliflower instead of rice)

*recipes from Taste of Home website. The sauce is my favorite of all time. The casserole tastes like chili rellenos! I'm going to see if it works with riced cauliflower. I didn't care of the Mexican caulirice I made a while back, so we'll see.
Those taste of home recipes sound great. Especial the mexican one, Thanks for sharing Speck.
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Old 02-19-2012, 04:49 AM   #34
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Originally Posted by kare30bear View Post
Mon. 2/6: Green Bean & Tuna Casserole + Oopsie Rolls
Tues. 2/7: Borsin Pork + Broccoli & Swiss Gratin
Wed. 2/8: Beef Lo Mein + Cauli "Rice"
Thurs. 2/9: Mustard Chicken + Swiss Veggie Casserole
Fri. 2/10: Sloppy Joe Casserole + Asparagus w/Garlic Butter & Parmesand Cheese
Sat. 2/11: Peach Glazed Pork Chops + Spinach Pasta Pie
Sun. 2/12: Flatout Pizzas + Side Salad
Hi Karen. I love your new picture! That sloppy joe casserole sounds great. I'll check out your blog to see if the recipe is there.
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Old 02-19-2012, 10:30 AM   #35
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Thanks Cook, they were good!
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Old 02-19-2012, 10:37 AM   #36
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Week of Feb 20 - 29

MON: Hamburgers/picked veggies/veggies and ranch dip
TUE: Grilled chicken over salad
WED: FFY
THU: Baked pork chops and salad
FRI: Linda's Spinach Lasagna
SAT: Grilled steak and salad
SUN: Linda's Deep Dish Pizza

Have a great week everyone!
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Old 02-20-2012, 10:07 AM   #37
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Week of Feb 20 - 29

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

MON = Taco's & Taco salads
TUE = Baked Teriyaki chciekn, butter noddles, salad
WED = Spaghetti, noodles, salad, Left over chicken for DH & me
THU = Garlic roasted chicken, rice, salad
FRI = Pizza, Linda's deep dish pizza
SAT = Bacon & cheese quiche, salad, diced fried potatoes
SUN = Rosemary roasted chicken, roasted veggies, apple cinnamon muffins
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Old 02-20-2012, 10:31 AM   #38
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After I posted my menu yesterday, I bought that pizza crust mix from the LC Foods Company. I was looking at Linda's website and saw her review of it, and just went for it. I hope it's as good as everyone says!
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Old 02-20-2012, 10:35 AM   #39
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Thanks Cook. The Sloppy Joe Casserole is from Linda Sue's site. Under ground beef main dishes.
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Old 02-20-2012, 07:29 PM   #40
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Mon. 2/20: Lemon Sherry Pork + Squash & Cheese Casserole
Tues. 2/21: Jalapeno Chicken (Linda Sue's site) + Swiss Vegetable Casserole
Wed. 2/22: Southwestern Pot Roast + Cauli w/Bacon & Mushrooms
Thurs. 2/23: Just Like the Real Thing Lasagna + Side Salad
Fri. 2/24: Cleo's Gluten Free Pizza
Sat. 2/25: Pork w/Peanut & Red Curry Sauce + Broccoli w/Orange Cream Sauce
Sun. 2/26: Zoodle Spaghetti + Garlic Oopsie Biscuits
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Old 02-20-2012, 07:58 PM   #41
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Karen, where can I find that Lasagna recipe?
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Old 02-20-2012, 08:26 PM   #42
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I got this from theroadfromfattofit blog.
(She originally made this as a pizza crust but later used them for the lasagna recipe)

For the "noodles":
2 Eggs
4 oz. Cream Cheese
1/4 Cup Grated Parmesan Cheese
1 1/4 Cup Shredded Mozzarella Cheese
1/8 Tsp Garlic Powder
1/8 Tsp Onion Powder
1/4 Tsp Italian Seasoning

Ingredients for the rest of the lasagna:
1 lb. Ground Beef
1.5 Cups Marinara (The Carb count below is for Classico Roasted Garlic Marinara)
3/4 Cup Shredded Mozzarella Cheese
6 Tbs Whole Milk Ricotta Cheese
1 Tbs. Minced Onion
1 Tsp Oregano
1 Tsp Garlic Powder
1 Tsp Dried Basil Leaves
Italian Seasoning

Make the "Noodles" first....
Preheat oven to 375

Spray a 9x13 Glass baking dish with non-stick cooking spray and line with wax paper. After lining the dish with the wax paper, also spray the paper with non-stick cooking spray

In a large mixing bowl, mix the cream cheese and eggs with a hand mixer on medium speed until well blended.

Next, add in the Parmesan cheese and all three spices. Stir in thoroughly. Stir in the mozzarella cheese until all of the ingredients are completely mixed together.

With a rubber spatula scrape the mixture in to the glass baking dish and spread around evenly, lining the entire bottom of the dish.

Bake on the middle rack for 20-25 minutes. If you like a crispier crust, you can leave it in the oven longer. Just be sure to keep checking on it so it does not burn.

When the "noodles" are done baking, cool in the fridge for about 20 minutes and then cut into thirds. I used a glass 8.5 X 4.5 X 2.5 loaf pan for my lasagna. This made three perfectly sized "noodle" layers for that size loaf pan. This part will take the longest so feel free to make the "noodles" the night before and just leave them in the fridge until you are ready for them.


Directions

Preheat oven to 400

Combine ground beef, minced onion, oregano, garlic powder, and a pinch of salt in a pan and cook on medium-high heat until the beef is browned.

Drain excess fat from pan and add 1 Cup marinara sauce and basil to the ground beef. Let simmer on low for 10 minutes

In your glass baking dish, pour 1/4 cup marinara and spread until the bottom of the dish is coated. On top of the sauce, place your first layer of "noodle"

Layer 1/3 of the ground beef mixture. On top of the beef, layer 1/4 cup shredded mozzarella and 3 Tbs of Ricotta Cheese

Layer with 2nd piece of "noodle. Spread 1/4 cup of marinara across the top of the layer of "noodle"

Layer 1/3 of the ground beef mixture. On top of the beef, layer 1/4 cup shredded mozzarella and 3 more Tbs of Ricotta Cheese.

Layer with 3rd "noodle" piece. Cover with the last of the ground beef. On top of the beef layer 1/4 cup of shredded mozzarella cheese and sprinkle with Italian Seasoning.

Bake for 20 minutes. Serve and Enjoy.

If made into 4 heaping servings - 8.5 grams net carbs per serving
If made into 6 servings - 5.25 grams net carbs per serving
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Old 02-20-2012, 08:43 PM   #43
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Hey, thanks! That's a really interesting idea! I think Cleo made "noodles" from her cauliflower pizza crust and used them in lasagna. Let me know how you like this recipe.

I found the original blog posting with the pictures. Wowsa! I want some of that!

Last edited by Speck333; 02-20-2012 at 08:46 PM..
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Old 02-20-2012, 08:53 PM   #44
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It sounds like a lot of work...I am definitely taking her advice on making the "noodles" ahead of time. Worth a try. If it fails, I don't mind sticking to Linda Sue's Spinach Lasagna... love that stuff!!
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Old 02-20-2012, 08:55 PM   #45
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Yes, but lasagna is always a labor of love! lol This week is my first time trying Linda's recipe. I've seen so many good reviews of it, I hope it's as awesome as people say.
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Old 02-21-2012, 05:54 AM   #46
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Speck it's very good You will be pleased.....
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Old 02-23-2012, 06:24 PM   #47
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Old 02-24-2012, 06:36 PM   #48
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Welcome Greengeeny!


SO! Made Linda's spinach lasagna tonight, with only minor tweaking. You all are right! It was easy and tasty! Everyone, even my ultra-picky kids ate it! It definitely hits the spot and relieves lasagna cravings. It will become part of the regular rotation. Next time, I think I will add black olives and mushrooms to mimic my regular lasagna recipe more.
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Old 02-26-2012, 07:11 AM   #49
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I skipped the salad for dinner last night. Worked so much yesterday that I had our chef at Macaroni Grill whip me up something. roasted garlic, roasted peppers, roasted tomatoes, bacon, broccolini and chicken on top of a bed of wilted spinach. He simply is amazing. I just told him I didn't want any pasta or potatoes, and whatever hemade me to put it on top of a bed of spinach instead.
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Old 02-26-2012, 10:18 AM   #50
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I skipped the salad for dinner last night. Worked so much yesterday that I had our chef at Macaroni Grill whip me up something. roasted garlic, roasted peppers, roasted tomatoes, bacon, broccolini and chicken on top of a bed of wilted spinach. He simply is amazing. I just told him I didn't want any pasta or potatoes, and whatever hemade me to put it on top of a bed of spinach instead.
That's great! I'm sure he welcomed the chance to be creative and cook off menu for you.



I'm going to start a March thread since I've got four days on March, and three days on Feb. this week. Here March 2012 Weekly Dinner Menus

Last edited by Speck333; 02-26-2012 at 10:34 AM..
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