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Old 01-14-2008, 07:10 AM   #211
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Originally Posted by pennylovesdarren View Post
I kept mine in the frig for 5 days and they were fine.
Thanks!
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Old 01-14-2008, 03:21 PM   #212
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Cucumber Salad

2-3 cucumbers
1 onion
1/2 c. mayo
1/4 c. heavy cream or half and half or water, carb countdown milk.. whatever your plan allows
couple packets of sweetener

Mix together mayo, liquid ingredient and sweetener to make a dressing. Slice cucumbers and onions into rounds and toss with dressing. Chill until ready to serve.

(this makes 4-6 depending on what you consider a serving. I consider 1 cooking spoonful (about a cup) as a serving)

Carbs per serving: 4 servings- 4.25 and 6 servings- 3 Totals for liquid not given due to variences
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Old 01-17-2008, 11:11 AM   #213
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This mornings breakfast...


1 pound hamburger
chopped red onion
sliced green olives
sliced black olives
handful of shredded co-jack
about 1 1/2 cups of shredded mozzarella
7 eggs
crushed red pepper
oregano
basil
pizza sauce

Brown and drain the hamburger. Put it in a greased pie pan. Sprinkle the hamburger with onion and olives. Top that with the cheese. Beat the eggs with the spices. Pour that on top of everything. Bake at 350* for about 25-30 minutes. Cut into 4 generous portions (I actually ate half of one of those, but DH ate one of the huge pieces). Top with a little pizza sauce and enjoy.

This was something that I just threw together, I don't really have exact measurements. It was very good, stayed together nicely, and should warm up well. Before the pizza sauce each piece (4 servings) adds up to 3 maybe 4 carbs.
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Old 01-17-2008, 02:34 PM   #214
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Tuna Appetizer

Tuna salad of choice
dill pickles

Drain pickles on paper towel well. Spoon some tuna salad on each pickle. Serve cold.


No counts are included because it depends on how you make your tuna salad. I would think no more than 5-6 per plate of appetizers though.
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Old 01-24-2008, 09:26 PM   #215
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Old 01-25-2008, 09:18 AM   #216
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Great snack, for me, is to slice up onion rings and cucumbers. Mix Splenda and white vinegar, to your taste, for a sweet and sour snack. Let them marinate in the fridge, for a while. I could sit and eat those, until I'm stuffed!
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Old 01-26-2008, 08:06 PM   #217
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This is a great thread Thanks for the recipes and pictures!

I make chicken fingers often. They are great to keep in the fridge as a quick snack. I also make a honey mustard sauce with them.


Chicken tenders or breast cut in strips.
Egg
Parm cheese
onion powder
garlic powder
oragano
basil
salt & pepper

Dip chicken tender in egg and then throw in a zip lock filled with parm cheese, galic powder, onion powder, salt, pepper, oragano & basil to coat and fry in oil.

Honey mustard:

I use brown spicy mustard mixed with mayo and then add liquid stevia to taste.
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Old 01-27-2008, 11:27 AM   #218
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Old 01-28-2008, 02:19 PM   #219
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I have a couple of recipes. One tried and one in my head that SOUNDS good in theory, but I believe wholeheartedly that it would work.

Elephant Ears (YES! on induction!)

1 batch Cleos Oopsies (recipe link in notes)
Extra sweetener (about 2 more packets)
1 tsp cinnamon
1/2 tsp pumpkin pie spice (opt)

Follow Cleos instructions, only add extra ingredients to yolk mixture and fold in as normal. Make the "rolls" into elephant ear size and bake the same amount of time. YUM!

Carb totals: 3 per ear

Notes: The Lighter Side of Low-Carb: The Sailor Scouts make my Revol-oopsie rolls!
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Old 01-28-2008, 02:31 PM   #220
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Chicken Pot Pie for 1 (can make more though, add 1 more breast and 1 c. veggies per person or for seconds. )

1 chicken breast
1 c. induction friendly veggies of choice
Thick n Thin Not Starch (enough to slightly thicken, I have never tried this stuff)
1 Cleos Oopsie Roll (recipe above) (premade is ideal, but can make fresh)
2 c. chicken broth
salt and pepper to taste
1-2 tbsp butter melted

Poach chicken breast in broth until done. Remove chicken and dice into cubes. Drain broth til 1 c. is left and add veggies in. Cook those down (about 10-15 mins) and add back the chicken. Mix up Not starch according to directions and add to mixture. Next comes salt and pepper. Cook down until everything is hot and thickened up to pot pie consistency.

Next you take an Oopsie Roll and dip top side into a bowl of melted butter. Pour contents of pan into a bowl and top with buttered roll. Enjoy your pot pie.. even on induction!

Carbs: 7-8 depending on the veggies you use.

Note: Since this recipe is not tried, I must adhere to the try at your own risk, it sounds wonderful and I intend to make it ASAP (cash shortage). I intend to use broccoli, cauliflower, onions and mushrooms for my veggies.
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Old 01-28-2008, 04:41 PM   #221
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That pot pie sounds delish! I may give it a shot using Xanthan gum as a thickener cause that is what I have. Thanks again gettinserious
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Old 01-29-2008, 09:04 AM   #222
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This needs to be made into a sticky thread.

Could we get the administrator to do that if we beg hard?


Can we please get this as a sticky, mods?
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Old 01-30-2008, 08:06 PM   #223
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Old 01-31-2008, 01:51 PM   #224
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Old 01-31-2008, 05:52 PM   #225
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Ok, I got the chance to make the pot pie recipe and it turned out GREAT! Just as awesome in real life as in my mind. It really is that butter soaked oopise that makes it special though.
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Old 02-06-2008, 05:39 PM   #226
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Thank you so much for starting this thread

It is so motivating for me to see the pics when I get discouraged and want to eat things that are not on my plan
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Old 02-07-2008, 11:27 AM   #227
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Thanks so much for this thread. I am usually on induction most of the time to loose and this thread is filled with fantastic ideas to try. Great Work!

Ann
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Old 02-07-2008, 11:23 PM   #228
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This needs to be a sticky
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Old 02-08-2008, 03:56 PM   #229
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Chocolate Toffee Bar (induction friendly )

1 stick of butter
1/2 c. splenda granular (yes it has to be Splenda and it has to be granular or no "toffee")
1 heaping tsp cocoa powder


Heat butter in a saucepan on med/high heat, allowing it to brown a bit (not much about a golden hue) and bubble. Add Splenda and cook for a few minutes, stirring at 20 second intervals. Then add cocoa powder. Stir constantly and cook a couple more minutes. Remove from heat.

Line a pan with foil or parchment, something to prevent sticking to pan. Pour into pan and freeze.

Notes: Additions can be made to this like PB, raspberry flavor, etc... There really is no limit.


Now, this is in the middle of freezing at the moment, so it very well COULD or NOT set up like coconut butter. When I checked and taste tested it, it was more fudgy with a toffee crunch running through it. YUM!
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Old 02-08-2008, 06:27 PM   #230
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Quote:
Originally Posted by gettinserious View Post
Chocolate Toffee Bar (induction friendly )

1 stick of butter
1/2 c. splenda granular (yes it has to be Splenda and it has to be granular or no "toffee")
1 heaping tsp cocoa powder


Heat butter in a saucepan on med/high heat, allowing it to brown a bit (not much about a golden hue) and bubble. Add Splenda and cook for a few minutes, stirring at 20 second intervals. Then add cocoa powder. Stir constantly and cook a couple more minutes. Remove from heat.

Line a pan with foil or parchment, something to prevent sticking to pan. Pour into pan and freeze.

Notes: Additions can be made to this like PB, raspberry flavor, etc... There really is no limit.


Now, this is in the middle of freezing at the moment, so it very well COULD or NOT set up like coconut butter. When I checked and taste tested it, it was more fudgy with a toffee crunch running through it. YUM!
Is the splenda supposed to stay kinda chunky? Mine frothed up never completely melted! It sure smelled like toffee! I added SF french vanilla syrup....cant' wait to try it!
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Old 02-08-2008, 09:17 PM   #231
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Yes, it is supposed to stay chunky so it turns into little toffee crystals.
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Old 02-09-2008, 02:14 PM   #232
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Theresa- You'll have to let me know how it turned out.


Asian Western Ribs (spicy, but not hot)

5 lbs western ribs
garlic powder
onion powder
chipotle chile powder
2 c. worchestershire sauce
1/2 c. low sodium soy sauce
1/2 c. olive oil halved
1/2 c. splenda
3 garlic cloves, cracked and removed from peels

Cut ribs into smaller portions about 1 1/2-2 inches long. Put into a crockpot 1 layer at a time, spicing each layer with desired amounts of garlic, onion and chipotle powders. Douse with 1/4 c. olive oil and set to cook for 3 hours on high.

Meanwhile combine remaining ingredients in a bowl and let sit out on counter to allow garlic cloves to permeate the sauce. When meat has cooked for 3 hours, pour in marinade and allow to cook 2-3 hours on low or until meat is done.

This is SOO delicious!

1-2 carbs per serving from the splenda. Makes about 4 servings.

Last edited by gettinserious; 02-09-2008 at 02:19 PM..
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Old 02-09-2008, 07:07 PM   #233
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Quote:
Originally Posted by gettinserious View Post
Yes, it is supposed to stay chunky so it turns into little toffee crystals.
Yes...it was like little crystals...it was good..but I dont think I need that much splenda...I have had a headache and been really thirsty all day! Thanks for the recipe!!!
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Old 02-09-2008, 08:24 PM   #234
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just getting back to low carb..started induction 3 days ago..feel better already...thank you for this thread..it will help me emmensly (sp)..just getting back to these boards as well..
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Old 02-10-2008, 06:10 AM   #235
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Theresa- You'll have to let me know how it turned out.
I forgot to ask you....how long is it SUPPOSED to last? Cuz anything related to chocolate in my house...doesn't last too long! It was very yummy....very yummy....I think I am just not used to the splenda since I have switched over to mainly stevia now....I LOVE the taste of toffee though...
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Old 02-10-2008, 10:29 AM   #236
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There are some great recipes here. Thanks so much!

I have a housefull of sick kids and a sick hubby. The chicken "noodle" soup is cooking right now.
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Old 02-10-2008, 12:51 PM   #237
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Theresa- Mine lasted til the next day... lol... BARELY though. I totally agree that the Splenda headaches are nasty, but its better than getting into the no bake cookies I made the family. lol.

Welcome all new inductees!
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Old 02-10-2008, 01:45 PM   #238
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Theresa- Mine lasted til the next day... lol... BARELY though. I totally agree that the Splenda headaches are nasty, but its better than getting into the no bake cookies I made the family. lol.

Welcome all new inductees!

OK, that baby in your avatar just has me
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Old 02-10-2008, 01:48 PM   #239
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Thanks, she is one of my true loves! And she does take a great pic.
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Old 02-11-2008, 06:23 PM   #240
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Originally Posted by lisabinil View Post
Try this recipe for Scotch Eggs. If you don't like them baked the traditional way they are made is to deep fry them.

LC Scotch Eggs
1 tube of breakfast sausage
5 peeled dry hardboiled eggs
1/2 cup porkrind crushed to a powder
1/2 cup shedded cheddar cheese
1/4 cup chopped Jalepenos or mild bannana peppers (optional)
1 tsp Garlic powder

Instructions

Mix all ingredients together like you would for a meatloaf, take 2 clumps of the meat mixture and press them out flat and thin about 1/4 inch. Take your hard boiled egg and place it between the 2 patties and seal the egg inside and roll it like a meatball and make sure its sealed inside.

Repeat with the rest of the eggs. I find this is enough meat for 5 large-you might be able to make 6 or 7 with smaller eggs. Place the eggs in a baking pan and bake at 350 for 30 mins.

Store in the fridge for a nice grab and go breakfast just microwave for 30 seconds to reheat. Also great topped with a spoon of Salsa or dipped in a mix of mayo & mustard.

Serves: 5

Carbs Per Serving: 2

I made these tonight, for dinner, using this recipe and they were really good! My dad was over and was intrigued by them so I gave him a taste test and needless to say, I have less scotch eggs for myself, now. Going to have to make some more, tomorrow.
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