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-   -   What LC recipes do you use the most (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/207506-what-lc-recipes-do-you-use-most.html)

lcq 02-25-2004 04:46 AM

What LC recipes do you use the most
 
Hi ,

I wonder if any of you are like me. I find that I have about 2 favourite LC recipes that I use often. They normally take me through a week then I am at a blank........and what often happens is that I fall off the wagon cause I don't know what to eat. So I was thinking that if you folks don't mind sharing your most used (FAVOURITE) recipes maybe we could try and compile a LONG list of recipes and see if we can have a long list of food ideas to take us through a month or more:

I'll start..........................My most used recipes are:

1.) mock mashed potatoes- boiled cauliflower, grated cheese, sauteed onions...whipped all together in the food processor

2.) LC lasagne - make exactly as you would ordinary lasagne but just substitute EGGPLANT for noodles (I cut my eggplant in long lenghts. About four to five slices per eggplant)

jaysgirl 02-25-2004 06:08 AM

I recently grew to lov pepperoni chicken. I also make crustless pizza , low carb chocolate cheescake, Dotties texas chili, and low carb chicken parm. THese are my favorites!

kbgardengirl 02-25-2004 06:08 AM

For breakfast - Almond Breakfast Bread Pudding, mock danish, mock french toast

taco bake, deep dish pizza, taco salad using Linda's taco mix, beanless chili soup, dotties greenbean cassarole, Spongebob's flaxseen meal bread, Sherri's artisan (flatbread), Beachgirls cheesecake, stuffed mushrooms, Linda's sloppy joe's, unstuffed peppers, cabbage rolls

lcq 02-25-2004 06:14 AM

are most of your recipes from the recipe room?
if not I may have to beg you guys to post menus too...PLEASE.....:aprayer:

lcq 02-25-2004 06:14 AM

are most of your recipes from the recipe room?
if not I may have to beg you guys to post recipes too...PLEASE.....:aprayer:

RVgypsy 02-25-2004 06:15 AM

Mockaphony and Cheese, and Deep Dish Pizza Quiche are DH's favs. Lots of times I just tweak my BLC (Before Low Carb) recipes to make them low carb. For breakfast our favorites are Stove Top Custard and Mock French Toast made with crushed pork rinds.

dexmis 02-25-2004 06:24 AM

I basically eat the same things over and over, which tends to get boring, but with less choices I stay on track better too :D

Breakfast is always one of the following:
LC Baked Custard
LC Bread Pudding w/whipped cream
Eggs and bacon
Egg crepe filled with scrambled eggs, cheese, and either bacon or ham

I always have a mid morning snack of one serving of some kind of fruit.

My lunch is usually a 1/2 sheet of either wheat or oat flavor Mountain bread wrap filled with either deli meats & cheese & mayo, tuna salad, or egg salad.

Supper usually is a serving of meat, some cheese, and a salad or sliced cucumbers with Ranch or some boiled carrots or broccoli with lots of butter.

This is my standard menu ... only time I really deviate much from it is when we go out to eat ... then I might eat something completely off plan just because I feel like something different for a change.

mmorris 02-25-2004 06:27 AM

Yummy Cheesecake
 
Yup Cheesecake I eat everyday(almost everyday)....Chicken Salad with walnuts.....:up:

nino 02-25-2004 06:32 AM

My 2 regulars right now are crustless quiche with varying ingredients and 'deep-dish pizza'.

I also make broccoli casserole and fried cabbage but they're not really recipes. Yesterday I copied off a Taco Cheese soup recipe and choc-peanut butter cups that I want to try.

I tend to not make many special dishes or combos but lean more toward meats, salads, & veggies that don't require special recipes (don't like to cook).

But tonight I'm trying a new recipe seen on FoodTV Everyday Italian called chicken something that is boneless chicken breasts pounded flat, layered with prosciutto, spinach, parmesan and then rolled up, secured w/a pick, sauteed in olive oil, then simmered in chicken broth w/lemon juice. Sounds easy and looked delish on the show. It's a big deal for me to try something new. Everything in that dish is low-carb. Amazing. Wish me luck! :eek:

diatron 02-25-2004 06:58 AM

Chicken alfredo over spagetti squash and flax muffins are my current faves.

3_cool_cats 02-25-2004 07:12 AM

There are alot of wonderful recipes on the recipe board and in the recipe rooms...sometimes, I am not much of a cook...I get tired of it FAST!!! One recipe that I found that I love is:
4 chicken breasts (with skin & bone...but I use boneless skinless)
1/2 c. mayonnaise
1/4 c. parmesan cheese (grated)
1 tsp. minced garlic
1/2 tsp. onion powder
1 Tbsp. Parsley Flakes
2 Tbsp. Heavy Cream

Broil chicken breasts for five minutes per side. Lower oven temp to 400 degrees and let cool down to temp. Mix up remaining ingredients...should be consistency of sour cream. Spread or brush the mayo mixture over the broiled chicken breasts. Bake at 400 until done. About 30-40 minutes with bone-in...only 20-30 minutes without a bone.

p.s. Thanks kdog (or was it Bruce?) for the recipe...it's my favorite!!!

Another one that I make almost every week is Shane's Chicken Alfredo w/ Parsley...recipe is in the recipe room. See my feedback on the recipe for what I do to tweak it and make it taste better to me.

Good luck!!:D

lcq 02-25-2004 07:23 AM

Thanks everyone for your menus/recipes so far.............now for a quick question........what is the difference between the recipe board and the recipe room please :confused:

aliabettina 02-25-2004 07:38 AM

I think the recipe room and the recipe board are the same thing.
I really like Linda's low carb recipes (just do a google search). Her spinach lasagna is to die for. I also like the key lime cheesecake.

On a weekly basis, we usually have baked chicken, hamburgers, lasagna, chicken chile rellenos bake, maybe a taco skillet. We do grilled steaks, roast pork...lots of plain stuff with a side of veggies. One of my fave ways to do meat is to boil it in a Chinese looing sauce. The recipe is fromthe Frugal Gourmet does three ancient cuisines. Basically it is a mix of soy sauce, I think some wine or vinegar, and seasonings. You boil meat in it, then save the sauce, and discard the fat after it cools. You can use it over and over again, and it just gets richer. I love to do that with a side of stir fried veggies.
If you ahve a crock pot, you might try using that for roast beef or chicken or pork. Make up a bunch and then season differently each night.
Hope that helps.
Alia

kaisergirl 02-25-2004 07:39 AM

flax muffins, flax pancakes or boiled egg for bfast

tilapia w/ bernaise sauce (I've already had this twice this week)
chicken caesar salad

I try to vary it but old stand-by pork cutlets breaded w/ almond flour and fried. Kind of like chicken fried steak, but way better! I did this with chicken last night. Very good too. I also make jalepeno chicken a lot.

3 minute choc cake, lemon bars, pb fudge, or cheesecake

Karsen 02-25-2004 07:55 AM

Linda's Deep Dish Pizza and Mexican Quiche are two I tried that are wonderful!!! Thanks to Linda!!

KimD66 02-25-2004 08:15 AM

Here you go
 
http://users3.ev1.net/~fontlady/index.html

Many wonderful, wonderful recipes.

Personally, I love her Spinach Lasagna best.

kbgardengirl 02-25-2004 08:36 AM

Quote:

Originally posted by aliabettina
I think the recipe room and the recipe board are the same thing.


The recipe board and the recipe room are different. You will find the recipe rooms on a tab at the top of the page. If you click on bulletin boards and scroll down the list and find the lowcarb recipe and help board. Click on that and it will take you to the recipe board where you can ask questions and receive information on cooking lowcarb.

Nicashel 02-25-2004 09:26 AM

Lisa, I am the salad queen by default. It is a goal of mine to get to the R.R. more often & follow thru...

Will keep an eye on this thread! I appreciate the 'research on a platter' eveyone is providing! Very valuable service!

Nics

BeeDott 02-26-2004 03:02 PM

My usuals: I just kinda rotate recipes weekly

Almost every chicken dish in dana carpender's 500 lc recipe book (chicken florentine, middle eastern chicken, alfredo chicken are my favorites).
All meat chili
shepherd's pie
linda's deep dish pizza
fish (tilapia, tuna) marinated, grilled, or with some form of sauce (bearnaise etc).
steaks, marinated, or just broiled per my cookbook instructions - I like the way dana does it since it tastes like a steak restaurant steak.
dottie's green bean casserole
3 minute chocolate cake
beachgirl's cheesecake (only make this on special occasions tho)

PM me if you want the recipes :)

Sharon 02-26-2004 03:07 PM

My favorite is the crustless quiche lorraine. I have made it numerous times and freeze it for breakfast. Last week, I made my first Beachgirl's cheesecake and loved it but it was more work than I want so the next time I will make a no-bake cheesecake.

lcq 02-27-2004 04:51 AM

Thanks Everyone
 
For your ideas/recipes/menus....BEE......surprisingly I know where to get most of thoses recipes...but you are sure to get a Pm if I need ya:) ...i really have to try that dotties Green bean salad.too many people have raved about it

Actually i made the following recipe too last night and it came out great:

Peanut Butter Bars

Ingredients: Bottom layer:
1 1/4 stick butter
1 ounce unsweetened baking chocolate
2 cups pecans -- finely ground
sweetener to taste


Top Layer:
2 tablespoons butter
8 ounces cream cheese
1 cup heavy cream
1/2 teaspoon vanilla
sweetener to taste
1/2 cup natural peanut butter

How To Prepare: Bottom Layer:
Melt chocolate and butter in a sauce pan. Sweeten to taste. Mix in ground pecans. Spread in medium baking dish. Refrigerate while making the next part.
Top Layer:
Melt butter, cream cheese, and cream in sauce pan until smooth. Add vanilla, sweeten to taste. Take off heat and beat in peanut butter. Pour over chocolate layer and refrigerate until firm.Cut into squares.
Carbs per serving based on using the sugar(NOT) as a sweetener.

Number of Servings: 40
Carbs per serving (including complete nutritional information if known): 3.0
Preparation Time: Less than one hour
Effort (Easy, Average, Difficult): Easy
Recipe source: roro

lcq 06-15-2009 12:58 PM

reviving this thread:)

FloridaShell 06-15-2009 05:24 PM

I don't do a lot of recipes because I eat a lot of Sirloins, Ribeyes & salads.

LustfortheMoment 06-15-2009 05:30 PM

Too busy to cook. If I can't eat something on the fly, it doesn't get eaten...........:)

Houston Heather 06-15-2009 05:30 PM

My favorite is my own design; pumpkin pudding.

I wanted something desserty, without chocolate or nuts - because I get migraines. I came up with this:

Pumpkin Pudding
1 15 ounce can plain pumpkin
1 stick unsalted butter
4 eggs, beaten
1 t cinnamon (or I do 1/2 t each allspice and cinnamon)
2 T splenda

Melt the butter in the microwave (I use a large pyrex measuring cup). Blend in the canned pumpkin, and add spices and splenda. Add eggs and mix well. You'll have 3 cups of batter.

You can make 4 modest (3/4 cup) portions,
Three (one cup) portions, or
Heather's greedy favorite, 2 (1.5 cup) portions.

For the large portion, I microwave for 5 minutes each in a microwave safe-container. For the smaller portions, I'd go with 3-4 minutes. You want it to be a nice solid pumpkin all the way across, if the center spot is soft, brighter orange you need more time.

Cook until well done. The hardest part is waiting for it to cool.

Serve warm or cold, with your choice of topping (I've used whipped cream or coconut oil). Tasty!

Pumpkin pudding is great when I have an upset stomach, and it's wonderful when I'm craving a sweet. I LOVE it for breakfast, it's got eggs in it, why not?


I also BBQ at least once a week - or more. My husband is always asking me to make him "cheddar burgers".

Cheddar Burgers
1.5 pounds ground beef
1.5 cups grated cheddar cheese
1/4 t red pepper flakes
1 t BBQ spice (but keep the shaker around)
A few shakes each of onion powder, black pepper, and garlic powder
Wood chips - hickory or mesquite
"Light" or no-sugar BBQ sauce

Start coals. You need to do this on a grill. Mix all ingredients well as you wait for the coals. Form patties. When the coals are ready, add 3 handfuls of woodchips as you place the burgers on the grill. You should be gasping for air by now.

Close the grill and run in the house :laugh:. After about 10 minutes, check the burgers and flip. If the woodchips have burned up, add more. You want a good smoky flavor in the meat.

When a meat thermometer says they have reached an internal temp of 160 (Yes, I'm a food safety geek), brush on BBQ sauce and allow too cook in briefly, then remove from grill.

Grab a few burgers, stand back, and wait for the compliments to start rolling in!

The only problem I have is the constant begging - DH always wants me to make more! :laugh:


I also like to cook easy things like cube steak in my iron skillet, on the gas stove, in a little natural lard with plenty of garlic and pepper. Use a low heat setting, it makes them juicy!

Pork chops are really good on the grill too.

lcq 06-15-2009 06:25 PM

Quote:

Originally Posted by FloridaShell (Post 12108772)
I don't do a lot of recipes because I eat a lot of Sirloins, Ribeyes & salads.


actually I really have found when I eat steak that I don't eat as much for the rest of the day:)




Quote:

Originally Posted by Houston Heather (Post 12108802)
My favorite is my own design; pumpkin pudding.

I wanted something desserty, without chocolate or nuts - because I get migraines. I came up with this:

Pumpkin Pudding
1 15 ounce can plain pumpkin
1 stick unsalted butter
4 eggs, beaten
1 t cinnamon (or I do 1/2 t each allspice and cinnamon)
2 T splenda

Melt the butter in the microwave (I use a large pyrex measuring cup). Blend in the canned pumpkin, and add spices and splenda. Add eggs and mix well. You'll have 3 cups of batter.

You can make 4 modest (3/4 cup) portions,
Three (one cup) portions, or
Heather's greedy favorite, 2 (1.5 cup) portions.

For the large portion, I microwave for 5 minutes each in a microwave safe-container. For the smaller portions, I'd go with 3-4 minutes. You want it to be a nice solid pumpkin all the way across, if the center spot is soft, brighter orange you need more time.

Cook until well done. The hardest part is waiting for it to cool.

Serve warm or cold, with your choice of topping (I've used whipped cream or coconut oil). Tasty!

Pumpkin pudding is great when I have an upset stomach, and it's wonderful when I'm craving a sweet. I LOVE it for breakfast, it's got eggs in it, why not?


I also BBQ at least once a week - or more. My husband is always asking me to make him "cheddar burgers".

Cheddar Burgers
1.5 pounds ground beef
1.5 cups grated cheddar cheese
1/4 t red pepper flakes
1 t BBQ spice (but keep the shaker around)
A few shakes each of onion powder, black pepper, and garlic powder
Wood chips - hickory or mesquite
"Light" or no-sugar BBQ sauce

Start coals. You need to do this on a grill. Mix all ingredients well as you wait for the coals. Form patties. When the coals are ready, add 3 handfuls of woodchips as you place the burgers on the grill. You should be gasping for air by now.

Close the grill and run in the house :laugh:. After about 10 minutes, check the burgers and flip. If the woodchips have burned up, add more. You want a good smoky flavor in the meat.

When a meat thermometer says they have reached an internal temp of 160 (Yes, I'm a food safety geek), brush on BBQ sauce and allow too cook in briefly, then remove from grill.

Grab a few burgers, stand back, and wait for the compliments to start rolling in!

The only problem I have is the constant begging - DH always wants me to make more! :laugh:


I also like to cook easy things like cube steak in my iron skillet, on the gas stove, in a little natural lard with plenty of garlic and pepper. Use a low heat setting, it makes them juicy!

Pork chops are really good on the grill too.

Ok those sound delish:up:

Jannybunny 06-15-2009 06:31 PM

One that I make quite often is: I take ground turkey, brown it in olive oil with some garlic, drain and then I toss in lots of fresh spinach and cook until that's wilted. Season with kosher salt and fresh ground black pepper. Right before serving, I stir in lots of feta cheese. It's really fast to fix, satisfying and even my dh loves it :D

lcq 06-15-2009 06:36 PM

Quote:

Originally Posted by Jannybunny (Post 12109106)
One that I make quite often is: I take ground turkey, brown it in olive oil with some garlic, drain and then I toss in lots of fresh spinach and cook until that's wilted. Season with kosher salt and fresh ground black pepper. Right before serving, I stir in lots of feta cheese. It's really fast to fix, satisfying and even my dh loves it :D


ahh finally something else to do with my feta..thanks:D

emmyjane 06-15-2009 06:47 PM

Awesome recipe thread! I might try making the peanut butter bars (since I like the chocolate peanut butter Atkins bars). Anyone know if these will freeze okay?

sugarless4life 06-15-2009 06:51 PM

Anything and everything by Linda Sue. I have her recipes in a 3 ring binder and I use it all the time.

Betty


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