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Old 01-09-2012, 02:57 PM   #91
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Old 01-11-2012, 04:33 AM   #92
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Wow lots of information...thanks everyone

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Old 01-11-2012, 06:36 AM   #93
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I'm not new to the board nor to low carb but I am loving these recipes!
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Old 01-11-2012, 10:55 AM   #94
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Don't forget about the wonders of String Cheese!
Put in hot pan, sprinkle with garlic powder, then flip. Enjoy with Pizza sauce and ranch.

I love Shrimp with Chive and onion cream cheese and SF cocktail sauce.

SF cocktail sauce
SF ketchup
worstershire- dash
horseradish
some add lemon juice
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Old 01-13-2012, 03:37 PM   #95
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Quote:
Originally Posted by 24Fan View Post
this was one of my first favorite and used over and over again recipes. Posted here by Cheri, it's a Stillman's recipe. I have used pork and also have made in crock pot.

Cola Chicken... omg is this ever good!!!

Cola Barbecue Chicken

Ingredients
4 boneless, skinless chicken breasts
1 cup catsup (There is a recipe for lowcarb catsup on the newbie site under must have recipes if you would like to try that)
12 oz. can diet cola (best if you use diet rite!)

Put chicken in nonstick skillet. I usually brown my chicken a little first before pouring the catsup and diet cola over the top. . Bring to boil. Cover, reduce heat and cook for 45 minutes. Uncover, turn up the heat and continue cooking until the sauce becomes thick and adheres to the chicken. It turns into the most incredible BBQ sauce.


Have you ever tried this with chicken wings? Is it doable and how long do you think I should cook it?
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Old 01-14-2012, 07:35 AM   #96
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Quote:
Originally Posted by lgpars View Post
Have you ever tried this with chicken wings? Is it doable and how long do you think I should cook it?
No but I bet it'd be delish! I would brown the wings first in oven or in a pan with oil maybe? then simmer with the rest of ingredients for about 30 mins with the cover off, so it thickens. Let us know!

I've done this recipe with all sorts of chicken cuts, from a whole (cut up) to just thighs etc, along with pork ribs, beef ribs. It's just one of those recipes that works.

Last edited by 24Fan; 01-14-2012 at 07:36 AM..
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Old 01-15-2012, 09:15 PM   #97
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Quote:
Originally Posted by 24Fan View Post
No but I bet it'd be delish! I would brown the wings first in oven or in a pan with oil maybe? then simmer with the rest of ingredients for about 30 mins with the cover off, so it thickens. Let us know!

I've done this recipe with all sorts of chicken cuts, from a whole (cut up) to just thighs etc, along with pork ribs, beef ribs. It's just one of those recipes that works.


Thanks, I'm going to try this soon. Will let you know how it turned out. But will 30 min. on high be enough time and leaving the cover off? I would not think it would cook enough in a crockpot with the cover off.
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Old 01-15-2012, 09:17 PM   #98
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Oh never mind. I see now that the Cola chicken you did was in a fry pan and not a crock pot. Definitely going to try this though. Sounds good.
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Old 01-15-2012, 09:26 PM   #99
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Quote:
Originally Posted by Truffles View Post
Don't forget about the wonders of String Cheese!
Put in hot pan, sprinkle with garlic powder, then flip. Enjoy with Pizza sauce and ranch.

I love Shrimp with Chive and onion cream cheese and SF cocktail sauce.

SF cocktail sauce
SF ketchup
worstershire- dash
horseradish
some add lemon juice


Can you be a little more explicit about the string cheese deal? You just lay it in a hot pan and sprinkle with garlic powder and then do you let it melt before you flip it or what? And are you spreading the sauce or ranch over it after it melts? Not familiar with this one.
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Old 01-16-2012, 12:16 AM   #100
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Put the seasoning on it right away while it is in the pan, let it melt a little, then flip, then I dip it in the sauces.

Some brand of cheese sticks melt more than others! I use a brand I get from Aldi's mostly!
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Old 01-21-2012, 08:11 PM   #101
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Old 01-22-2012, 09:30 AM   #102
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One of my favorites

Alice Springs Chicken by Adrianna

4 large boneless, skinless chicken breasts, sliced in half for two thin pieces of chicken per breast
4 slices of thick cut bacon, each piece cut into two pieces
4 slices of Monterey Jack cheese OR 1 cup of shredded Monterey Jack Cheese
6 large mushrooms, sliced
salt and pepper to taste
2 tbsp olive oil

Honey Mustard Sauce:
1/2 cup of Mayo
5 tbsp Dijon mustard
2 tbsp sour cream
4 teaspoons of Splenda (I used liquid for less carbs)
2 tbsp heavy cream
pinch of salt

The sauce makes a little over a cup. You won't use all of it in this recipe, but you can store the rest covered in a plastic container in the fridge for up to a week. The sauce is really good! It would go great as a dip for veggies, low carb chicken tenders, or thinned out with a little extra heavy cream for a delicious salad dressing!


1. Preheat oven to 350 F
2. In a large frying pan over medium high heat, add olive oil. Season chicken with salt and pepper to taste and cook until cooked through and golden brown. (I did mine in several batches)
3. In a separate pan cook bacon until crispy. Remove bacon to paper towel lined plate. Add mushrooms to the pan with the bacon grease and sautee until cooked. Remove mushrooms to paper towel lined plate with the bacon
4. To make the sauce: Mix all the ingredients for the sauce in a medium bowl, and set aside
5. In a baking sheet or pan, place the chicken breast, top each piece with one piece of bacon, half a slice of Monterey Jack cheese, mushrooms, and drizzle with the honey mustard sauce.
6. Bake in the oven for 10-12 minutes until cheese is melted and bubbly.

I served mine with Garlic and Herb "rice" Very simple, I just added 3 tbsp of my Garlic and Herb Compound Butter to my Perfect Steamed Cauli Rice and Ta-Da! A super simple super yummy side! You could also steam some veggies, broccoli, zucchini, cauliflower, and top with the compound butter.


This recipe yields 4 servings of two pieces of chicken each.

Each serving has 2.3 Net carbs for the chicken dish, not any sides. It is also calculated with liquid Splenda.
Posted by Adriana


This is from Adriana's blog. I haven't seen her post in a long time, but I miss her recipes.

Luscious Low Carb
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Old 01-24-2012, 03:41 PM   #103
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I wanted the whopper in a bowl.
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Old 01-31-2012, 05:35 PM   #104
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Here's another one of my favorites!

DOTTIE'S BURGER SCRAMBLE FLORENTINE

2 pounds ground beef
1 1/2 ounces onion, chopped, about 1/2 a small onion
2 cloves garlic, minced (optional, not included in the counts)
10 ounce package frozen chopped spinach, thawed and well-drained
8 ounces cream cheese, softened and cubed
1/2 cup Parmesan cheese, 2 ounces
1/2 cup heavy cream
1/2 teaspoon garlic powder (optional, not included in the counts)
1 1/2 teaspoons salt
1/2 teaspoon pepper

Spray a 2-quart casserole with non-stick spray. Brown the hamburger and onion (and fresh garlic, if using) in a large pot or Dutch oven; drain the fat. Stir in the spinach; mix until well combined; add the salt and pepper (and garlic powder, if using). Add the cubed cream cheese and stir until blended, mashing it into the meat to blend well. Stir in the Parmesan and cream; mix well. Pour into a casserole dish. Bake, uncovered, at 350║ 30-35 minutes, until bubbly and browned.

Makes 6-8 servings
Can be frozen

Per 1/6 Recipe: 514 Calories; 40g Fat; 33g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs
Per 1/8 Recipe: 386 Calories; 30g Fat; 25g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs


If you haven't been to Linda's site yet, what are you waiting for?
Go look now, silly! Linda's recipes and menus were invaluable to me when I restarted low carbing.

Dottie's recipe is really easy and really delicious! You can cut down the onion and garlic if you want to reduce the carbs, but I love it with the full amounts of both. I did find it a little salty. I may reduce the salt to 1 tsp next time.
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Old 02-01-2012, 08:33 AM   #105
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This a wonderful thread. I am adding it to my favorites for a reference. So many great recipes and ideas; thanks to all of you!
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Old 02-01-2012, 02:42 PM   #106
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[QUOTE=Linnylamb;15378378]DOTTIE'S BURGER SCRAMBLE FLORENTINE

Yum!! Thanks for bringing this up! Made it tonight, halved it. Delish!
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Old 02-01-2012, 03:15 PM   #107
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I've done the cola or orange chicken recipe in the crockpot many many times and it works great.

I use lots of these recipes still.
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Old 02-06-2012, 01:08 PM   #108
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Thank you for all these links... I have been on induction again for almost three weeks & I'm so appreciative of these!
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Old 02-07-2012, 12:20 AM   #109
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Quote:
Originally Posted by Linnylamb View Post
Alice Springs Chicken by Adrianna

4 large boneless, skinless chicken breasts, sliced in half for two thin pieces of chicken per breast
4 slices of thick cut bacon, each piece cut into two pieces
4 slices of Monterey Jack cheese OR 1 cup of shredded Monterey Jack Cheese
6 large mushrooms, sliced
salt and pepper to taste
2 tbsp olive oil

Honey Mustard Sauce:
1/2 cup of Mayo
5 tbsp Dijon mustard
2 tbsp sour cream
4 teaspoons of Splenda (I used liquid for less carbs)
2 tbsp heavy cream
pinch of salt

The sauce makes a little over a cup. You won't use all of it in this recipe, but you can store the rest covered in a plastic container in the fridge for up to a week. The sauce is really good! It would go great as a dip for veggies, low carb chicken tenders, or thinned out with a little extra heavy cream for a delicious salad dressing!


1. Preheat oven to 350 F
2. In a large frying pan over medium high heat, add olive oil. Season chicken with salt and pepper to taste and cook until cooked through and golden brown. (I did mine in several batches)
3. In a separate pan cook bacon until crispy. Remove bacon to paper towel lined plate. Add mushrooms to the pan with the bacon grease and sautee until cooked. Remove mushrooms to paper towel lined plate with the bacon
4. To make the sauce: Mix all the ingredients for the sauce in a medium bowl, and set aside
5. In a baking sheet or pan, place the chicken breast, top each piece with one piece of bacon, half a slice of Monterey Jack cheese, mushrooms, and drizzle with the honey mustard sauce.
6. Bake in the oven for 10-12 minutes until cheese is melted and bubbly.

I served mine with Garlic and Herb "rice" Very simple, I just added 3 tbsp of my Garlic and Herb Compound Butter to my Perfect Steamed Cauli Rice and Ta-Da! A super simple super yummy side! You could also steam some veggies, broccoli, zucchini, cauliflower, and top with the compound butter.


This recipe yields 4 servings of two pieces of chicken each.

Each serving has 2.3 Net carbs for the chicken dish, not any sides. It is also calculated with liquid Splenda.
Posted by Adriana


This is from Adriana's blog. I haven't seen her post in a long time, but I miss her recipes.

Luscious Low Carb
Thanks for the honey mustard sauce recipe---I had been looking for a good one.
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Old 02-28-2012, 08:20 AM   #110
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I am sooooo glad that someone told me about LCF. I tried Atkins several years ago and got burned out eating the same BORING food over and over. I stumbled onto this thread while searching for " meatloaf ". This time my journey will NOT be boring. Thanks to all of you wonderful low carb recipe gurus.
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Old 04-29-2012, 04:00 PM   #111
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Your welcome Lonestar.
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Old 05-02-2012, 11:34 AM   #112
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Old 05-03-2012, 05:20 AM   #113
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most informative about the turkey.

i have only made a whole turkey twice, once in the oven, and once on the Ronco. They both came out excellent. I like my fowl well done, but not dry. I got it MY way. It was a bit challenging for me to get the the bird safely tied on the Ronco, but once I got it in the machine, I did not have to do anything. I put extra foil on the bottom and up the sides to collect the juices. I got a dozen meals out of it. Oh, and while i am still here, my recipe for TROLL SLAW. Shredded cabbage. white vinegar, mayo, black pepper and celery seed. Mix and put it in the fridge for at least a few hours. I am only 1 being, so i only make enough for a few times. Love & Profits: FLATFERENGHI
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Old 05-14-2012, 07:53 AM   #114
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Bumping - I'm restarting today and there is some great info here. I'm hungry now!
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Old 05-14-2012, 11:10 AM   #115
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Thanks everyone for posting

I'm restarting after being off plan for a couple of years and regaining all my weight back.
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Old 05-14-2012, 04:07 PM   #116
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things that go bump in the night.........
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Old 05-17-2012, 03:29 AM   #117
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Quote:
Originally Posted by rosethorns View Post
I found this one invaluable when I was a newbie.It's from Linda Sue.WE Love it. This the large batch and no sugar.

I like to make a huge batch and store it in a large spice jar. This recipe makes enough for about 12 batches of taco meat:

LINDA'S TACO SEASONING - BIG BATCH
4 tablespoons chili powder
3 tablespoons paprika
4 tablespoons cumin
2 tablespoons onion powder
2 tablespoons garlic powder
3 teaspoons ground coriander
1 1/2 teaspoons cayenne
2 tablespoons salt
3 teaspoons xanthan gum
1 1/2 teaspoons MSG, optional

This makes enough for about 12 pounds of ground beef. It will fill a container about the size of one of those cans of parmesan cheese with the green label about 3/4 full. I bought my container at The Container Store but an old parmesan cheese jar would be ideal.

--------------------------------------------------

This one I've used so many times and still do. I mix bacon bits to this when I make the dressing.

RANCH-STYLE SALAD DRESSING MIX
1 tablespoon buttermilk powder
1 packet True Lemon *
1/2 teaspoon granular Splenda
1/8 teaspoon xanthan gum
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon celery salt
1/2 teaspoon pepper
1/2 teaspoon dill
1 teaspoon freeze-dried chives
Pinch cayenne

Mix well and store in an airtight container in the refrigerator (see my comments below). This makes about 7 teaspoons dry mix. To prepare the dressing, whisk the mix into:

1 cup mayonnaise
1/4 cup sour cream
1/4 cup heavy cream
1/2 cup water

Chill a couple hours to allow the flavors to develop and for the dressing to thicken. Add 1 tablespoon minced fresh parsley, if desired.

Makes about 2 cups dressing

* The equivalent of 1 1/2 teaspoons lemon juice or vinegar. If you can't get True Lemon, just add 1 1/2 teaspoons real lemon juice or white vinegar when you add the wet ingredients.

NOTE: 1 packet of dry Hidden Valley Ranch Dressing mix has 16 net carbs.

Per Batch Dry Mix: 42 Calories; trace Fat; 2g Protein; 9g Carbohydrate; 1g Dietary Fiber; 8g Net Carbs
Per Batch Prepared Dressing: 1948 Calories; 209g Fat; 8g Protein; 19g Carbohydrate; 1g Dietary Fiber; 18g Net Carbs
Per 1 Tablespoon Dressing: 61 Calories; 7g Fat; trace Protein; 1g Carbohydrate; trace Dietary Fiber; .5g Net Carb
Per 2 Tablespoons Dressing: 122 Calories; 13g Fat; trace Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carb

---------------------------------------------

come on now dig in your own archives and find some good ones.

I've never seen buttermilk powder where do I find it in the store?
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Old 05-17-2012, 04:43 AM   #118
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It's usually in the baking aisle.
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Old 05-17-2012, 10:00 AM   #119
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I noticed buttermilk powder last time I went shopping it was next to the baking stuff like baking soda and the just whites egg white powder. I think I will pick some up now that I have a recipe to use it in!!
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Old 05-17-2012, 02:55 PM   #120
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Thanks. I will try this recipe now.
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