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-   -   Another Cheesy Idea (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/661659-another-cheesy-idea.html)

beachguy 02-14-2010 07:09 AM

Another Cheesy Idea
 
I love bread and just about every grain flour there is. But when I eat anything with flour in it, I get overwhelming cravings and my weight balloons. I've tried the low carb breads, tried making my own bread with coconut flour, etc and my body reacts the same way.

So last night I was microwaving an American processed cheese slice (cut into 9 pieces) for a snack. I wondered what a slice would be like after microwaving, so I microwaved a whole slice. It came out somewhere between a cracker and a muffin. So I spread a little peanut butter on it to see how it would hold up. It worked out great and the cheese didn't break or crumble at all.

So this morning I tried making a bacon, egg, and cheese sandwich using 2 slices of cheese in place of the bread.

Cheese Before Microwaving
http://i181.photobucket.com/albums/x...eeseslices.jpg

Cheese after Microwaving
http://i181.photobucket.com/albums/x...rmicrowave.jpg

Bacon, Egg and Cheese Sandwich
http://i181.photobucket.com/albums/x...neggcheese.jpg

It held up great and the sandwich was just about perfect. The only thing I would change is to add some spice (garlic) to the cheese the next time.

If someone has already come up with this idea, I am not trying to take credit for your creation. I may have read about it a year or 2 ago and forgot about it. Anyway, it is a great substitute for bread and could be used for just about any type of sandwich or would make a great garlic bread to have with steak, fish, etc.

Joycelyn 02-14-2010 07:20 AM

This is a great bread substitute idea.

Happycat21 02-14-2010 07:38 AM

Very cool! How long did you nuke the cheese for? And is that parchment paper you put it on?

Happycat21 02-14-2010 07:39 AM

Also, I wonder if it would hold up if say I brought some nuked cheese to work and made a deli turkey sandwich for lunch?

beachguy 02-14-2010 07:43 AM

Quote:

Originally Posted by Happycat21 (Post 13134641)
Also, I wonder if it would hold up if say I brought some nuked cheese to work and made a deli turkey sandwich for lunch?

Microwaves vary, but for me, 1 slice takes about 55-60 seconds and 2 slices takes 80-90 seconds. Yes, you need to use parchmont paper.

I think the nuked cheese slices would tend to get soggy. The best bet would be to nuke them at work if possible or you might try putting them inside paper towels inside a plastic bag.

Teefie 02-14-2010 09:15 AM

cool idea...you could also use a 1 minute muffin, slice it into bread slice or you can also use the oopsie rolls as sandwich bread.

dantesmom 02-14-2010 09:23 AM

That looks really good! I am betting those cheese slices would be great with some ham in between too.

ravenrose 02-14-2010 09:29 AM

great idea! I first saw it suggested in Dr. Bernstein's Diabetes Solution. I would never have bought processed cheese otherwise.

word to the wise: this only works with either the processed cheese or something REALLY low fat, like Jarlsberg light. Regular cheese makes a different sort of cheese crisp, more like a cracker.

moonmirror 02-14-2010 09:34 AM

This is a great idea. Thanks!

I'd love it with a slice of tomato in between, too.

beachguy 02-14-2010 09:40 AM

I just tried this again as a cheeseburger and learned an important lesson. DO NOT nuke the cheese too long or it will become too crisp. It firms up as it cools, so you might have to experiment a little to get it just right with your microwave.

rayven 02-14-2010 12:07 PM

Quote:

Originally Posted by beachguy (Post 13135017)
I just tried this again as a cheeseburger and learned an important lesson. DO NOT nuke the cheese too long or it will become too crisp. It firms up as it cools, so you might have to experiment a little to get it just right with your microwave.

Saw this thread this morning and it prompted me to try it! the first attempt didn't go so well, the cheese wouldn't peel from the parchment lol, but not having bought cheese slices in years, I have to admit it was delicious! Thank you for sharing this great idea for making sandwiches!! :hugs:

souzac 02-14-2010 12:18 PM

I'm off to the store for some processed cheese slices and bacon!

beachguy 02-14-2010 12:29 PM

Quote:

Originally Posted by rayven (Post 13135563)
Saw this thread this morning and it prompted me to try it! the first attempt didn't go so well, the cheese wouldn't peel from the parchment lol, but not having bought cheese slices in years, I have to admit it was delicious! Thank you for sharing this great idea for making sandwiches!! :hugs:

It should peel right off if you are using parchment paper. Where I have run into trouble is if it is not American processed cheese or when I tried waxed paper.

rayven 02-14-2010 12:30 PM

Quote:

Originally Posted by beachguy (Post 13135658)
It should peel right off if you are using parchment paper. Where I have run into trouble is if it is not American processed cheese or when I tried waxed paper.

It was definitely parchment -- but not "american".. which I guess up here is just cheddar? lol I had cheddar, sharp, extra cheddar, swiss, mozzarella to choose from. I"ve gone through about 8 slices experimenting so far.. tasty experimenting, if not exactly what i'm trying to achieve :laugh: back to the drawing board!

krb 02-14-2010 12:33 PM

cool! thanks for the awesome idea!!

MarcyDarcy 02-14-2010 12:34 PM

I've used shredded cheddar on foil in the regular oven and it came off fine. Maybe even on a flexible metal sheet it would work without foil.

rayven 02-14-2010 01:02 PM

Quote:

Originally Posted by MarcyDarcy (Post 13135678)
I've used shredded cheddar on foil in the regular oven and it came off fine. Maybe even on a flexible metal sheet it would work without foil.

Another great idea, thank you! :)

Capt. Carnivore 02-14-2010 01:10 PM

Quote:

Originally Posted by beachguy (Post 13135658)
It should peel right off if you are using parchment paper. Where I have run into trouble is if it is not American processed cheese or when I tried waxed paper.


Why does it "have to be processed" cheese?

beachguy 02-14-2010 01:57 PM

Quote:

Originally Posted by Ace-of-Steak (Post 13135764)
Why does it "have to be processed" cheese?

You have real cheese and you have pasteurized process cheese and pp cheese food and pp cheese spread and pp cheese product. As you go down the list, the moisture content goes up and the milkfat content goes down. So its a milkfat/moisture problem.

Cynthia2005 02-14-2010 03:02 PM

Quote:

Originally Posted by MarcyDarcy (Post 13135678)
I've used shredded cheddar on foil in the regular oven and it came off fine. Maybe even on a flexible metal sheet it would work without foil.

Hey Marcy - how long and what temp? Thanks!

crystalgriffon 02-14-2010 03:06 PM

What a cool idea! :) I was looking for something crunchy and cheesy to munch on at school.

MarcyDarcy 02-14-2010 03:12 PM

Quote:

Originally Posted by Cynthia2005 (Post 13136142)
Hey Marcy - how long and what temp? Thanks!

mmm, trying to remember. I think maybe 350. Since you're just melting and drying it out a bit it probably doesn't have to be too specific. I think there's a sticky about this in the recipe forum and that's where I got this from.

Editing: (found my notes)

Cheese Crisps

Place mounds of cheese on a baking dish. Sprinkle with garlic powder, onion salt and chili powder. Bake at 350 for 12-15 minutes until crisp. Serve when cool.

MarcyDarcy 02-14-2010 03:15 PM

Not trying to hijack this thread, but there's also Almond Thins. Oops, maybe I am hijacking it. Hopefully not.

Almond Thins this is the one I made on January 30, 2010, I really like it.-- ms

1 cup almond flour
1 packet of Splenda
1 egg white
pinch of salt, garlic powder, & onion powder

Preheat oven 325. Mix ingredients well. Place mixture onto a well greased piece of tin foil. Spray a piece of wax paper with cooking spray and lay over top of mixture. Use a rolling pin to roll out to a cracker thickness. Gently remove wax paper. Sprinkle more salt on top if desired and press lightly into dough. Score with knife or pizza cutter into squares. Lay tin foil on rack in oven. Bake until golden brown about 10 minutes. Makes around 50 crackers.

Carb count is about 13 for the whole batch. You can also vary the flavor-use ranch powder, ground bacon bits, season salt...




Here is some stuff I've learned

I like them salty - to me it makes them taste more like a cross between Wheat Thins and Wheatable crackers.

I made a triple batch and this is what I did:

Instead of the Pinch of salt, I added 1tsp. garlic powder, 1.5 tsp of onion salt. After rolling them out I sprinkled more onion salt on top. I cooked them for 10 min, took off any of the browned edges and put them in the container. Then I put the rest back in for another 5 min. and kept watching every 3-5 min until the middle parts were nicely browned too. That way all the thins came out crunchy and not just the edges.

Oh, I like the ground sesame seed idea. I was also thinking that if you like them spicy that red pepper flakes would heat things up a bit.

DeltaSierra 02-14-2010 03:28 PM

I do this with american cheese (one sice divided into 4 pieces) and then dip them in sour cream mixed with salsa. Its a wondeful treat. I'm going to have to try it your way!

wenchzilla 02-17-2010 03:31 AM

yummm...marking my spot

beachguy 02-17-2010 08:53 AM

Since the op, I have made turkey sandwiches and today I made bacon, lettuce, and tomato sandwiches. The cheese holds up really well.

The trick is to take the cheese out of the microwave a little undercooked. It will firm up in just a couple of minutes after taking it out of the microwave. I find that 60 seconds for 2 slices is the right amount of time in my microwave.

Sprinkle a little garlic or onion powder on before you put them in microwave. I made 1 slice to have as garlic bread with my steak the other night. Very good.

About 70 calories and 0 carbs per slice.

DeeLen 03-05-2010 01:03 PM

bumping this thread so I can check out the pics at home.

graciejean 03-05-2010 03:14 PM

Marking my spot

jdennysgirl 03-06-2010 06:37 AM

Great Idea!! I like mine nuked a little longer when I have it with sausage and an egg because it is more "toast" like.

I want to try it with a burger next. I did notice that you may have to let whatever you are using to put inbetween the cheese slices cool down just a tad because when I took my sausage patty out of the frying pan and put it on the cheese, before I got half way done the cheese started melting again in my hands! lol

tempted_by_food 03-06-2010 06:55 AM

What a great idea I have to give it a go.


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