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Old 09-08-2011, 06:48 AM   #61
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Old 09-08-2011, 07:45 AM   #62
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Has anyone tried this with mont. jack cheese? Or mexican melting cheese?
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Old 09-14-2011, 07:32 AM   #63
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Got this made Monday and put in containers to take to work for lunch. reheats great and agree this recipe is a winner!
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Old 09-14-2011, 06:02 PM   #64
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I'm not supposed to eat cabbage because it supresses thyroid and I need all the help I can get in that dept. Anyone think another veggie would do okay here?

I might make it anyway... cooking is supposed to remove SOME of the thyroid no-no.
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Old 09-14-2011, 11:12 PM   #65
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Originally Posted by PracticingMind View Post
I'm not supposed to eat cabbage because it supresses thyroid and I need all the help I can get in that dept. Anyone think another veggie would do okay here?

I might make it anyway... cooking is supposed to remove SOME of the thyroid no-no.
yeah, I thought all of the stuff that harms the thyroid ends with cooking. If not, i'm in trouble. I eat cabbage and broccoli all of the time.
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Old 09-15-2011, 02:09 AM   #66
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Originally Posted by fourstubbs View Post
yeah, I thought all of the stuff that harms the thyroid ends with cooking. If not, i'm in trouble. I eat cabbage and broccoli all of the time.
It's fine if it's cooked, that's the trick to it.

hypo/hashi's
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Old 09-15-2011, 12:48 PM   #67
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sounds like a winner dinner!!!
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Old 09-16-2011, 08:24 AM   #68
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It's fine if it's cooked, that's the trick to it.

hypo/hashi's
Good, then I am out of the woods! Thanks watcher513!
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Old 06-14-2013, 05:16 PM   #69
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This sounds good I think it would help the "naked" feeling of a lot of dishes I make.
Meaning I have to remove the noodles or rice, etc before I eat it.
This would be filling, too.
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Old 06-18-2013, 12:24 PM   #70
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Thanks for the Rotel info, cjack...I definitely want to try this dish!
The Rotel comes in regular as well as mild and hot. You can just chose your desired heat level. These days, several companies make a version of it, but the original (at least in my area) is Rotel.
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Old 06-18-2013, 12:27 PM   #71
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lMT 24... It's not soupy when I make it at all. I add the rotel tomatoes at the same time I add the cabbage and simmer it for about 15 minutes which cooks out most of the liquid. Also, I use the small can of Rotel.

Hope this helps.
I've seen Rotel in only one side (I think). How many ounces are in the small size?

thanks,
Jane
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Old 06-19-2013, 01:01 AM   #72
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I've only seen it in a 10 oz. can.
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Old 06-19-2013, 01:44 PM   #73
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I have also seen 10 ounce cans- also, there are some stores that carry their own brand.
It's just called diced tomatoes and chopped green chilies or something like that.

Anyway, this is our supper tonite- yumm!
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Old 02-01-2014, 08:47 AM   #74
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Making this today. Hopefully it's just as tasty as I remember!
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Old 03-10-2014, 06:00 AM   #75
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My 13 year old daughter asked me to make this tonight for dinner. She loves it!!
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Old 03-19-2014, 02:35 PM   #76
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What cheese are you using? Here in the DFW area they no longer sell the blue boxed Kraft american cheese that used to sit next to the Velveeta on the store shelves.

Thank you,
Mindy
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Old 03-19-2014, 04:01 PM   #77
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I use the American cheese Kraft deli deluxe brand, in the refrigerated section by the cheese slices.

I made this again for dinner tonight. It's tasty and easy to make.
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Old 04-15-2014, 02:46 PM   #78
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I used this to stuff peppers with yesterday and served it with a side of roasted cauliflower and garlic. Oh my goodness, was it ever good!

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