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Old 06-05-2013, 09:00 AM   #1291
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How do I get it to upload actual images? I got some crazy error message when I tried.
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Old 06-05-2013, 02:49 PM   #1292
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This might just work!
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Old 06-05-2013, 04:32 PM   #1293
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Misty, how did you make the biscuits?
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Old 06-06-2013, 05:11 PM   #1294
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Shrimp and Poached egg open face sandwich on an oat fiber roll

Sooooooooo yummy!
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Old 06-08-2013, 05:20 PM   #1295
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Originally Posted by vli1127 View Post
Misty, how did you make the biscuits?
2 1/2 cups almond flour
1/4 stick really cold butter cut into chunks
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 eggs

Combine the flour, powder, soda and salt..cut in the butter either with a pastry cutter or with a food processor. Stir in the eggs. It will be a very wet, sticky dough. Mound onto a piece of parchment paper and add just a bit of almond flour to the top to make it workable. Pat into a shape that's about 1 1/2 inch thick and use either a biscuit cutter, cookie cutter or glass to cut your desired shapes. Cook in a 350 degree oven. Start with 15 minutes and keep going until you reach your desired doneness.

you could also make these drop biscuits and save yourself a ton of time just by dropping onto a pan. I cooked mine on a silpat, but you can use parchment paper, a non stick pan or they may be ok without anything with all the butter in the recipe.
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Old 06-08-2013, 05:50 PM   #1296
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Wow these are very yummy looking.
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Old 06-12-2013, 03:46 AM   #1297
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Misty, those biscuits definitely look yummy. Thanks for posting the recipe.

Tracy
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Old 06-12-2013, 06:21 AM   #1298
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Misty, those biscuits definitely look yummy. Thanks for posting the recipe.

Tracy
My pleasure I'm actually thinking of different ways I can doctor them up. I've been craving Cheddar Bay biscuits or a while..and thought I would try that recipe with this dough and maybe put it on top of a chicken pot pie!
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Old 06-25-2013, 12:43 PM   #1299
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Originally Posted by MisticalMisty View Post
biscuits and gravy-low carb style!




Hi Misty, I have been gone for a while but am back for some inspiration. Am planning on doing low carb again. These biscuts and gravy are just perfect to kick it off Sunday with a smile on my face. Thank you!
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Old 07-04-2013, 09:44 AM   #1300
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I made this chicken parm last night using BTF to dredge the chicken before sauteeing. The crust was very crunchy and it came out delicious!



Diana’s Chicken Parmesan

Makes 4 servings

4 boneless, skinless chicken breast halves (4-6 oz each)
½ cup buttermilk

½ cup Better Than Flour mix
1/2 tsp salt
1/2 tsp black pepper
1/2 Tbsp dried Italian seasoning
2-3 Tbsp olive oil

½-1 cup grated Parmesan or Italian cheese mix
1 cup marinara or your favorite no-sugar tomato sauce (TJ’s is my favorite)

Beat the chicken breasts between sheets of wax paper or plastic until they are a uniform thickness, or use a Jaccard to tenderize.

Place in a zip-loc bag along with the buttermilk and let marinate for 2-4 hours. Any length of time will do, but the buttermilk will tenderize the chicken the longer it is left.

Drain the chicken breasts lightly, allowing a film of the buttermilk to remain.

Mix the flour and seasonings in a plastic bag and shake the breasts to coat well. Place the floured chicken on a rack to dry while heating the olive oil.

Heat the olive oil until it shimmers, and sauté the breasts until golden brown on each side. This will take about 4-5 minutes per side.

Remove the chicken to a plate when the internal temperature reaches 145o and cover lightly with foil to keep warm.

Pour the tomato sauce into the pan, and stir to incorporate all of the brown bits from the chicken.

Place the chicken pieces down in the sauce, leaving some of the browned surface above the sauce.

Sprinkle cheese on each piece and place under the broiler for a few minutes until the cheese is melted and bubbly.

Serve over lightly sautéed zoodles for a fancy touch!
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Old 07-04-2013, 12:30 PM   #1301
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Looks delicious, Diana!
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Old 07-04-2013, 01:40 PM   #1302
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Quote:
Originally Posted by MisticalMisty View Post
2 1/2 cups almond flour
1/4 stick really cold butter cut into chunks
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 eggs

Combine the flour, powder, soda and salt..cut in the butter either with a pastry cutter or with a food processor. Stir in the eggs. It will be a very wet, sticky dough. Mound onto a piece of parchment paper and add just a bit of almond flour to the top to make it workable. Pat into a shape that's about 1 1/2 inch thick and use either a biscuit cutter, cookie cutter or glass to cut your desired shapes. Cook in a 350 degree oven. Start with 15 minutes and keep going until you reach your desired doneness.

you could also make these drop biscuits and save yourself a ton of time just by dropping onto a pan. I cooked mine on a silpat, but you can use parchment paper, a non stick pan or they may be ok without anything with all the butter in the recipe.
Misty - thanks what a great recipe - now, how did you make the gravy! Thanks!
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Old 07-04-2013, 01:47 PM   #1303
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Diana - what is Better Than Flour? I'm back on this LC wagon again and I'm looking for good recipes to keep me this time!

Thanks
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Old 07-04-2013, 01:55 PM   #1304
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Originally Posted by donnakay05 View Post
Diana - what is Better Than Flour? I'm back on this LC wagon again and I'm looking for good recipes to keep me this time!

Thanks
http://www.lowcarbfriends.com/bbs/lo...flour-mix.html

I make up this mix using unflavored whey protein powder instead of vanilla. Her fantastic flour mix got changed to "better than flour" (BTW) at some point along the way. This thread is great to read, and everything I have made with this flour mix has turned out great. I make 12x this mix and keep it in a zip-loc bag within easy reach. It's that good!
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Old 07-04-2013, 03:11 PM   #1305
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Meatloaf (used parmesan as a binder and low carb ketchp, liquid smoke, and splenda as a glaze.) Mashed cauliflower, green beans with mushrooms and bacon.

SO GOOD
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Old 07-05-2013, 08:39 AM   #1306
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Quote:
Originally Posted by donnakay05 View Post
Misty - thanks what a great recipe - now, how did you make the gravy! Thanks!
I mixed about 1/2 a cup of hwc with a cup a water and added it to the left over bacon grease. Added salt and pepper and let it simmer until it thickened. I tasted..added a little more bacon grease and some crumbled bacon. It was amazing how close it was.

If you need to make more, I would just use a 1:2 ratio of hwc to water.
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Old 07-05-2013, 08:40 AM   #1307
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Originally Posted by cookwithme65 View Post
Hi Misty, I have been gone for a while but am back for some inspiration. Am planning on doing low carb again. These biscuts and gravy are just perfect to kick it off Sunday with a smile on my face. Thank you!
You are welcome! I hope you liked them
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Old 07-06-2013, 07:33 AM   #1308
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Pizza crust recipes

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Originally Posted by cleochatra View Post
Is this the place for sessy sessy low-carb food pics?

Pictured left to right: *Cauliflower pizza crust and *breadsticks, chocolate dipped cake, *cauliflower noodle lasagna, fruit pizza (almond crust), *breaded mozzarella sticks, crepes

* = induction friendly
I saw pictures of the cauliflower and zucchini crust recipes but can't find the recipes. Where do I look?
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Old 07-06-2013, 09:51 AM   #1309
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Google her name.
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Old 07-06-2013, 10:28 AM   #1310
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Old 07-06-2013, 04:49 PM   #1311
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Originally Posted by Lesley View Post
I saw pictures of the cauliflower and zucchini crust recipes but can't find the recipes. Where do I look?
Here's Cleo's cauliflower pizza:

You won't believe it's cauliflower pizza crust!

Great thread and I loved her lasagna.
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Old 07-08-2013, 07:05 PM   #1312
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DH has finally declared that he wants to reduce his carbs. I make and eat LC meals every night, but add bread, rice, potatoes, corn, etc. to round out his meals. So tonight I made this and he loved, loved, loved the whole dinner!

Melt in Your Mouth Chicken: my take
2 split bone in, skin-on chicken breasts or skin-on chicken thighs
For the coating:
¼ cup mayonnaise
¼ cup Greek yogurt (I use non-fat)
2 tsp Montreal Chicken seasoning or your favorite seasoning salt
¼ cup grated Parmesan cheese (I use freshly grated)

Mix all coating ingredients together and coat chicken well with the mixture. Roast in a 325 degree oven for 45 minutes or until the chicken reaches an internal temperature of 160 degrees. Let chicken rest for 5-10 minutes, lightly tented with foil. When serving time approaches, run the chicken under the broiler for a couple of minutes to brown and crisp up.

I served this chicken with local yellow squash steamed with onions, red peppers and carrots, and a salad with local artisan greens, cucumbers, avocados, and garden tomatoes. Best dinner ever!

Last edited by dianafoot; 07-08-2013 at 07:08 PM..
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Old 07-09-2013, 07:42 AM   #1313
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Oh, that does indeed sound good, Diana! Looks so good, too! And I'm so happy your DH has seen the light. Mine isn't there yet, though he needs to.

Last edited by buttoni; 07-09-2013 at 07:45 AM..
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Old 07-09-2013, 08:41 AM   #1314
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Quote:
Originally Posted by dianafoot View Post


DH has finally declared that he wants to reduce his carbs. I make and eat LC meals every night, but add bread, rice, potatoes, corn, etc. to round out his meals. So tonight I made this and he loved, loved, loved the whole dinner!

Melt in Your Mouth Chicken: my take
2 split bone in, skin-on chicken breasts or skin-on chicken thighs
For the coating:
¼ cup mayonnaise
¼ cup Greek yogurt (I use non-fat)
2 tsp Montreal Chicken seasoning or your favorite seasoning salt
¼ cup grated Parmesan cheese (I use freshly grated)

Mix all coating ingredients together and coat chicken well with the mixture. Roast in a 325 degree oven for 45 minutes or until the chicken reaches an internal temperature of 160 degrees. Let chicken rest for 5-10 minutes, lightly tented with foil. When serving time approaches, run the chicken under the broiler for a couple of minutes to brown and crisp up.

I served this chicken with local yellow squash steamed with onions, red peppers and carrots, and a salad with local artisan greens, cucumbers, avocados, and garden tomatoes. Best dinner ever!
Diana that looks so yummy. My DH did low carb in the beginning but he
says he's "over it" But I have him eating a protein shake almost every day.
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Old 07-09-2013, 09:48 AM   #1315
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Fantastic breakfast!



Baked Egg with Quark
1 tsp butter
1 large egg
1 tbs quark or goat cheese
1 tbs grated cheese (I used a blend of cheddar and Monterrey Jack)
dash hot sauce

Butter a small ramekin. Plop in a spoonful of quark or goat cheese and spread it in the bottom of the dish. Break an egg on top of that. Sprinkle a little grated cheese over all. Put ramekin in a slightly larger heatproof dish and pour water in until it comes about halfway up the sides of the ramekin. Bake at 325 degrees for 15 minutes or until the egg is just set. Add a few drops of hot sauce if desired.
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Old 07-21-2013, 08:07 AM   #1316
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Added cheese and some garlic to my biscuit recipe and made chicken pot pie!





Filling was onions sauteed in butter, added about a cup of chicken stock, 1/2 cup hwc, some thyme, salt, pepper, a cup or two of frozen mixed veggies and a couple of diced chicken breasts. It was so good!
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Old 07-21-2013, 03:35 PM   #1317
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beautiful!!! simply beautiful!!! Thanks for sharing Misty.
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Old 07-21-2013, 03:45 PM   #1318
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beautiful!!! simply beautiful!!! Thanks for sharing Misty.
My pleasure! Thank you!
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Old 07-27-2013, 03:43 PM   #1319
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beautiful!!! simply beautiful!!! Thanks for sharing Misty.
THIS

But Misty I cant find your biscuit recipe
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Old 07-27-2013, 07:48 PM   #1320
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Here you go Deb!

Quote:
Originally Posted by MisticalMisty View Post
2 1/2 cups almond flour
1/4 stick really cold butter cut into chunks
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 eggs

Combine the flour, powder, soda and salt..cut in the butter either with a pastry cutter or with a food processor. Stir in the eggs. It will be a very wet, sticky dough. Mound onto a piece of parchment paper and add just a bit of almond flour to the top to make it workable. Pat into a shape that's about 1 1/2 inch thick and use either a biscuit cutter, cookie cutter or glass to cut your desired shapes. Cook in a 350 degree oven. Start with 15 minutes and keep going until you reach your desired doneness.

you could also make these drop biscuits and save yourself a ton of time just by dropping onto a pan. I cooked mine on a silpat, but you can use parchment paper, a non stick pan or they may be ok without anything with all the butter in the recipe.
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