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Old 06-16-2009, 06:28 PM   #61
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Old 06-16-2009, 06:45 PM   #62
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My family is in with LS White Castle Hamburger Pie, so that's a staple. I am eating Broccoli Salad and Allie Cat's chicken cabbage baon casserole this week.
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Old 06-16-2009, 07:41 PM   #63
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Oopsies: buns, cakes, eclairs, pizza crust. The possibilities are endless.
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Old 06-16-2009, 08:35 PM   #64
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I have a lot of baked chicken with salads. I also will saute shrimp/prawns or grill a steak and have that with a salad too.

I absolutely adore Texas sweet onion pie - that's been my breakfast for the last while. Its fantastic.

Loaded cauliflower, mock danish, egg creams, cheesecake, oopsies, and anything of Linda Sue's!!!
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Old 06-16-2009, 10:18 PM   #65
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At work, I enjoy a chef's salad nearly every day for lunch.

In the office fridge, I keep a container of prepped spring mix, iceberg, cukes, carrots, bell peppers, and, in the warm months, plenty of herbs and cherry tomatoes from my garden. I also keep a carton of hard-boiled eggs there. In my desk drawer, I keep a bottle of homemade salad dressing.

Just about each workday, I arrange some salad fixin's in a big bowl and slice a hard-boiled egg and perhaps some cheese and lunch meat on top, then pour some dressing on.

So fresh-tasting and delicious. And satisfying, too. I never get tired of salad!
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Old 06-17-2009, 01:03 AM   #66
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Quote:
Originally Posted by weasel! View Post
At work, I enjoy a chef's salad nearly every day for lunch.

In the office fridge, I keep a container of prepped spring mix, iceberg, cukes, carrots, bell peppers, and, in the warm months, plenty of herbs and cherry tomatoes from my garden. I also keep a carton of hard-boiled eggs there. In my desk drawer, I keep a bottle of homemade salad dressing.

Just about each workday, I arrange some salad fixin's in a big bowl and slice a hard-boiled egg and perhaps some cheese and lunch meat on top, then pour some dressing on.

So fresh-tasting and delicious. And satisfying, too. I never get tired of salad!


Yumm, that sounds fantastic! Would you mind sharing your home made salad dressing recipe? I don't like using store bought ones due to the high amount of poly unsaturated fats, so was curious to see what you use. Thanks in advance!
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Old 06-17-2009, 01:53 AM   #67
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My new favorite lately has been the Low Carb Pancake for breakfast.

1 oz Cream Cheese, softened
1 Egg
1/2 Scoop Whey Protein Powder
Cinnamon
Splenda
Dash of Vanilla
I mix it all up an pour it into a hot skillet with melted Coconut Oil.
Cook till brown then flip over.
I serve this with strawberries. So yummy!!!
Not sure where I found this recipe, sorry to whoever deserves credit for it.
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Old 06-17-2009, 02:32 AM   #68
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Oopsies all the time, and the low carb black forest cake
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Old 06-17-2009, 02:39 AM   #69
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Oopsies all the time, and the low carb black forest cake
Where the heck is that recipe???
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Old 06-17-2009, 05:34 AM   #70
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Oopsies all the time, and the low carb black forest cake
There is a LC Black Forest Cake? please do share that recipe
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Old 06-17-2009, 05:42 AM   #71
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There is a LC Black Forest Cake? please do share that recipe



Bumping ...for the recipe too
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Old 06-17-2009, 05:54 AM   #72
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Quote:
Originally Posted by Seepferdchen View Post
Yumm, that sounds fantastic! Would you mind sharing your home made salad dressing recipe? I don't like using store bought ones due to the high amount of poly unsaturated fats, so was curious to see what you use. Thanks in advance!
Here's what I posted a while back:
http://www.lowcarbfriends.com/bbs/ma...ml#post8443079

I always use olive oil, but I alternate among vinegars. Most often I use red wine vinegar or apple cider vinegar. I usually cheat with some cheap white vinegar just to cut the cost.

The post mentions a 20-oz soda bottle, but I've long since found a couple of pretty glass dressing bottles that I enjoy handling.

I also keep a real metal fork and a pottery bowl I like in my drawer. I find that using real silverware and dishware enhances my eating experience by a tremendous amount.

Let me know if you need more specific instructions!
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Old 06-17-2009, 01:00 PM   #73
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Thank you so much Weasel, that is really helpful. I love the sound of that dressing.
Still thinking how I could feed salad to my boyfriend - he only likes creamy dressings such as ranch or blue cheese, but I cringe thinking about the amount of poly sats he is consuming that way. Since he has asthma, I think that isn't beneficial for him at all.

Maybe I could use partly cream instead of the olive oil, a third or so? I must admit I am a pretty clueless cook, so any advice is appreciated.

Thank you!
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Old 06-17-2009, 02:20 PM   #74
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Great thread to bump, Lisa!

My LC standards/favorites are:

Hot Italian Sausage & Peppers (not all sausages are created equal...check your recipes)

Salmon steak with Basil butter & lemon...marinated artichokes on the side

Taco salad sans the tortilla chips, of course!

Seared scallops with Dijon Cream Sauce & wilted spinach (pork chops are fantastic as well, instead of the scallops)
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Old 06-17-2009, 05:24 PM   #75
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Great thread to bump, Lisa!


Seared scallops with Dijon Cream Sauce & wilted spinach (pork chops are fantastic as well, instead of the scallops)
Will you share the recipe for Dijon cream sauce, please! Sounds like something I'd like. Thanks.
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Old 06-17-2009, 05:45 PM   #76
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Vesna, you make me want to come have lunch with you girlfriend!
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Old 06-18-2009, 05:12 AM   #77
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Fawn, right back atcha!

Sleep, have you been following that Creamy Parmesan Dressing thread? It looks fantastic to me.

Blue cheese dressing is wonderful, too, and easy to make. Crumble blue cheese, add to olive oil, lemon juice and salt and pepper to taste. That's it! I'm sure you can find homemade, wholesome versions of all you and your boyfriend's favorite dressings, and that they'll be so good you'll never waste your money on the bottled kind again.

(Sorry, I don't know anything about the special health needs of asthmatics, so I don't know if my suggestion is unhelpful. I'm just following my general guideline that from-scratch, whole-foods, full-fat foods are good for just about everything.)

Last edited by weasel!; 06-18-2009 at 05:39 AM..
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Old 06-18-2009, 05:49 AM   #78
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low carb black forest cake

It's metric, but I hope you can cope...

pre-heat oven to 160 degrees Celsius

80 g butter,. melted
5 eggs
sweet equivalent of 100g sugar, I use 100g sorbitol (keeps the cake nice and moist, too) and half a tea spoon of liquid sweetener
60-70 g of protein powder
1 1/2 tablespoon cocoa, the unsweetended kind
150 g mascarpone
1 packet of baking powder
200 g almond flour

mix well, I use a food processor that grinds the almonds first, then add the other ingredients.

I put it in a springform baking mould the bottom of which I cover with non-stick paper

bake for 45 min, let cool, remove from form

cut horizontally in half, cover bottom half with diet cherries (we get them as a preserve here) or use fresh cherries, take a little non-starch and some water or dripped-off juice of the cherries, and prepare a glaze. Let cool, cover with whipped cream, put top on, cover the whole thing with whipped cream and decorate.

I use DaVinci sf Vanilla Syrup to sweetend the whipped cream

That's the kids' version, for grown ups I put a bottle of Kirsch on the table to sprinkle the individual piece at will - otherwise it wouldn't be a real black forest gateau...


My family loves it, it's by now a low carb birthday standard for us
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Old 06-18-2009, 06:04 AM   #79
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Quote:
Originally Posted by Josuanna View Post
It's metric, but I hope you can cope...

pre-heat oven to 160 degrees Celsius

80 g butter,. melted
5 eggs
sweet equivalent of 100g sugar, I use 100g sorbitol (keeps the cake nice and moist, too) and half a tea spoon of liquid sweetener
60-70 g of protein powder
1 1/2 tablespoon cocoa, the unsweetended kind
150 g mascarpone
1 packet of baking powder
200 g almond flour

mix well, I use a food processor that grinds the almonds first, then add the other ingredients.

I put it in a springform baking mould the bottom of which I cover with non-stick paper

bake for 45 min, let cool, remove from form

cut horizontally in half, cover bottom half with diet cherries (we get them as a preserve here) or use fresh cherries, take a little non-starch and some water or dripped-off juice of the cherries, and prepare a glaze. Let cool, cover with whipped cream, put top on, cover the whole thing with whipped cream and decorate.

I use DaVinci sf Vanilla Syrup to sweetend the whipped cream

That's the kids' version, for grown ups I put a bottle of Kirsch on the table to sprinkle the individual piece at will - otherwise it wouldn't be a real black forest gateau...


My family loves it, it's by now a low carb birthday standard for us

it was sounding promising until I got to the mascarpone........I don't have that...actually I don't even know what that is
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Old 06-18-2009, 06:07 AM   #80
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Tuesdays at my house is barnyard chili with grass-fed organic ground beef, organic chicken thighs, and uncured bacon. But one recipe that I just absolutely love is Linda Sue's cauliflower bisque. I add half a pound of uncured bacon, which I puree into the soup (tiny flecks of bacon throughout) and a bag of frozen shrimp from Trader Joe's. Even though it's June, it's still fairly cool here in New England. This is what we're having tonight.
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Old 06-18-2009, 08:42 AM   #81
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Originally Posted by Seepferdchen View Post
Thank you so much Weasel, that is really helpful. I love the sound of that dressing.
Still thinking how I could feed salad to my boyfriend - he only likes creamy dressings such as ranch or blue cheese, but I cringe thinking about the amount of poly sats he is consuming that way. Since he has asthma, I think that isn't beneficial for him at all.

Maybe I could use partly cream instead of the olive oil, a third or so? I must admit I am a pretty clueless cook, so any advice is appreciated.

Thank you!
You're right seep! Polyunsaturates are terrible for asthamatics. In fact, there is some evidence that they contribute to it. There is a suffractant layer lining the lungs and saturates are the best fat for the health of the lungs.
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Old 06-18-2009, 09:07 AM   #82
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Mascarpone is a soft gourmet cheese I think. Rachel Ray uses it. The black forest cake sounds yummy, but I am too lazy to figure the conversions LOL.
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Old 06-18-2009, 10:42 AM   #83
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Originally Posted by lcq View Post
it was sounding promising until I got to the mascarpone........I don't have that...actually I don't even know what that is
Giada uses it in Everyday Italian.. she says it is a mild cream cheese, creamier though. I saw a small container at Kroger the other day it was close to 4.00, I'll stick to cream cheese. If you are interested it is in the deli area with the specialty cheeses, at Wal-mart too.
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Old 06-18-2009, 10:47 AM   #84
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Fixed Linda Sues Spinach Lasagna today.... quite good !
I love Laurens (jackiemixedtape) but I have portion control issues ... so I fix and share.

You can't go wrong with thse ladies. bobous36 used to post he has yummy ones posted too.

I normally stick to the ones that have the ingredients I have on hand. But, there are things I must get from Netrition. You cannot hardly beat the prices and the shipping.
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Old 06-18-2009, 10:58 AM   #85
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Will you share the recipe for Dijon cream sauce, please! Sounds like something I'd like. Thanks.

EASIEST & most terribly delicious sauce...you will want to lick your plate:

2 tablespoons brandy (optional...good with or without)
1 Cup heavy cream
1/4 good dijon mustard
squeeze of fresh lemon
fresh chives to garnish

In the pan which you seared your meat (chops, chicken, scallops, whatever), turn the heat to high & add the brandy to deglaze the pan, scraping up any browned bits in the bottom of the pan. (Use water if you do not use brandy or a nice white wine...becareful when adding alcohol to a hot pan...it could ignite) Add the cream & mustard, bring to a boil. Reduce the heat & simmer until slightly thickened & the sauce nicely coats the back of a spoon. (If you are doing chops or any other meat that needs to be finished off in the sauce, add the meat back to the pan to simmer & cook the rest of the way thru. If doing scallops, only pour the sauce over the seared scallops at the end while plated on your spinach or you will over cook the scallops & they will be like erasers)

When the sauces is thickened, finish it off with the squeeze of lemon, salt pepper to taste & then garnish with chives.

You will LOVE this simple sauce!! Enjoy! *slurp*
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Old 06-18-2009, 11:23 AM   #86
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My staple has to be the oopsies, i make them a lot, i use them for the bun on the cheeseburgers and club sandwiches, and french toast but i also like big mac salad, crustless pizza, chicken thighs rolled in pork rind crumbs, i eat a lot of the same thing, i never really tire of it.
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Old 06-18-2009, 11:46 AM   #87
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depends on my mood..but i usually stick to:


bunless burgers
cheesecakes
egg creams/whips
meat and veggies with alfredo sauce
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Old 06-18-2009, 12:08 PM   #88
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Quote:
Originally Posted by kimlou View Post
Fixed Linda Sues Spinach Lasagna today.... quite good
Agreed. That's another one of my favorites.
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Old 06-18-2009, 02:30 PM   #89
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I guess my staple are flax muffins, I have one everyday for breakfast.
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Old 06-19-2009, 06:11 PM   #90
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Quote:
Originally Posted by fawn View Post
You're right seep! Polyunsaturates are terrible for asthamatics. In fact, there is some evidence that they contribute to it. There is a suffractant layer lining the lungs and saturates are the best fat for the health of the lungs.
Fawn, do you have any salad dressing suggestions for sleep's BF?
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