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Old 06-16-2011, 06:05 AM   #1
Senior LCF Member
 
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Join Date: Apr 2011
Location: Roll Tide Roll Country!
Posts: 222
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Stats: 321/250.6/230's?
WOE: Mainly Atkins - My own body way.
Start Date: April 2011
Please help and give your opinions on my journey.

Hello everyone. I've been doing well so far on this LC thing. The weight is coming off in the right proportions and I like this WOE a lot. Lately my wife and I have been trying new things out instead of the 'same ol same ol'. The last three nights we've had

Linda's GREEN "ENCHILADA" CHICKEN CASSEROLE Linda's Low Carb Menus & Recipes

Linda's White Castle Hamburger Pie Linda's Low Carb Menus & Recipes

This Broccoli soup: http://www.lowcarbfriends.com/bbs/lo...eese-soup.html

All three were very very good. The bonus to the Casseroles are really nice, those being, I can take left overs for lunch the next day. Or have them for multiple meals.

What I am looking for are your favorite recipes that I can add to my list here.

My goal is to find 10 to 14 outstanding recipes that I can have on hand within the two week period to keep things lively and rotating. Throwing in meals besides the 'steak and salad' meal. So far I have three that I like and I am on the search for 10 or 11 more.

Some notes: I love spicy foods. The wife and I cook together so time to make the meal really isn't a 'big' issue. Of course, the lower the carbs, the better
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Old 06-16-2011, 08:22 AM   #2
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Join Date: Oct 2002
Location: Puyallup. WA
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WOE: atkins I eat non allergic food
Start Date: restarted 1-07
Here is a really good thread you. You could read all 30 pages but I suggest that you go to this page and see how bmshl put them all in catagories, chicken, beef, seafood and others. She did a great job.
3 ingredient recipes

Have fun.
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Old 06-16-2011, 08:33 AM   #3
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Join Date: Sep 2004
Location: Mostly in the kitchen!
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WOE: ATKINS, or a slight variation thereof
Start Date: May 2003
If you haven't already, check out LindaSue's website - she has a plethora of delightful dishes there, and she marks the ones that are suitable for induction, AND she has reviews and things she'd do differently the NEXT time.

Otherwise - some of my faves are ovenroasted short ribs of beef with the scalloped turnips recipe; spaghetti squash or Dreamfield's pasta with marinara and meatballs; any kind of Mexican food, like carnitas, chile verde, chile Colorado; Alliecat's Cheesy Chicken casserole.

If you like casseroles, try putting that word into the Search feature here, you'll come up with lots!

Also, at the top of THIS form, there is a "stickies" for lots of recipes - chicken breasts, crockpot, etc. Check those out too!
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Old 06-16-2011, 08:45 AM   #4
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Join Date: Jul 2008
Location: Texas Gulf Coast
Posts: 1,172
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Stats: Type 2 Diabetic
WOE: High Fat Low Carb Diet
Start Date: July 5th 2008
These are a few of our favorites...

Italian Beef Stew

6 pounds beef chuck roast (cut into stew meat)
1/2 of a stick of butter
2 cans of beef broth
2 cans of water
1-14oz can of chopped tomatoes
1-8oz can tomato sauce
1/2 cup chopped bell pepper
1 large onion (chopped)
2 teaspoons garlic salt
1/4-teaspoon pepper
1 tablespoon Italian seasoning
5 large carrots (chopped)
4 large zucchini squash

Cut the beef into 1-1/2 inch pieces.

Throw all ingredients, except squash, into a large pan.

Simmer uncovered, over VERY!! low heat until meat is very tender, about 3 to 4 hours, stirring occasionally to make sure it's not sticking.

Clean and chop squash, add to the stew and cook until tender.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Chicken Under a Brick

Ingredients:
2 – 1 pound Cornish game hens
(rinsed and patted dry with paper towels)
1 Tablespoon minced fresh Thyme leaves
2 teaspoons salt
1 Tablespoon coarsely chopped garlic
2 Tablespoons extra-virgin olive oil

With a pair of kitchen shiers, cut the hens down the breast bone, then open up and press the hens flat. Rub all over inside and out with oil and seasonings.

Preheat the oven to 450°F. Preheat a large oven proof skillet over medium-high heat for about 3 minutes. Put some olive oil in the pan and wait a minute for it to heat up.

Place the chicken in the pan, skin side down. Weight the chicken with another skillet or use a flat pot cover and a couple of bricks or rocks. The basic idea is to flatten the chicken by applying a fair amount of weight evenly over its surface.

Cook over medium-high to high heat for 10 minutes; transfer, still weighted, to the oven. Roast for 10 minutes more. Take the chicken from the oven and remove the weight; turn the chicken over (it will now be skin side up) and roast 10 minutes more. To check for doneness, insert an instant-read thermometer into the thickest part of the thigh; it should read 160°F to 165°F. Serve hot or at room temperature.

Serves 6. Zero carbs.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Chicken Spareribs

4 LBS chicken thighs-0
1-2 Tbs. veg oil-0
1 cup SF DV vanilla syrup-0
1/3 cup soy sauce (use a good quality 0 carb sauce)-0
4 Tbs. LC catchup-4
1-1/2 Tbs. Vinegar-1.5
1 clove Garlic finely chopped-1
1/2 Tsp. Red Pepper Flakes (the kind you put on pizza)-.5
1/4 Tsp. Ground Ginger-.3

Guar gum or Xanthan gum-0

Heat oil in a large non-stick skillet over med. high heat add chicken cook until lightly browned. (6-7 min) Set aside. Combine remaining ingredients (except the gum) in a bowl and mix well, pour over chicken and return to heat. Bring to a boil and reduce heat and cover, simmer for 20 minutes.

Sprinkle 1/2 teaspoon of one of the gums over the chicken and cook and stir until sauce is thickened and it glazes over chicken.

7.3 carbs for the whole recipe.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Meat Loaf

2 pounds ground beef
4 eggs
1/4 cup coconut flour
3 Tablespoons minced dried onions
1 1/2 teaspoons salt
1 teaspoon garlic powder
1/2 cup heavy cream

Preheat oven to 375°.

Whisk the eggs and the coconut flour together until you have the consistency of fluffy mashed potatoes. Mix egg mixture with the rest of the ingredients. Knead mixture until well combined.

Line a 9x13 inch baking pan with foil. Grease the foil with Pam.

Place meat mixture in the pan and form into a loaf.

Peel and cut an onion into thick slices and place on top of the meat loaf. Peel and cut some carrots, rutabagas, parsnips, or some other firm vegetables of your choice and place around the meat loaf.

Pour an eight ounce can of tomato sauce over the meat and onions. Spray a piece of foil with Pam and cover the whole thing tightly.

Place in a 375° oven for 2 hours.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Salmon Patties

1 can – drained – Wild Alaskan Sockeye Red Salmon (my favorite)
4 eggs, beaten
1/4 cup coconut flour
1/2 teaspoon Garlic Seasoned Salt
Pinch of Old Bay

Mix the eggs and the coconut flour together until you have the consistency of fluffy mashed potatoes. Mix egg mixture with the rest of the ingredients. Form patties, coat with popcorn meal or some other whole grain cornmeal and fry.

Makes 4 large patties.





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Last edited by The Chicken Lady; 06-16-2011 at 08:47 AM..
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Old 06-16-2011, 08:55 AM   #5
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Join Date: Oct 2002
Location: Puyallup. WA
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Stats: 252/140/150
WOE: atkins I eat non allergic food
Start Date: restarted 1-07
This is a great thread.
http://www.lowcarbfriends.com/bbs/lo...s-newbies.html
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Old 06-16-2011, 03:28 PM   #6
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Join Date: Dec 2006
Location: Massachusetts
Posts: 4,284
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WOE: Atkins
Start Date: September 2000
I love Linda's Mushroom Chicken and Sausage Casserole, her Coney Island Pie, and her Spinach Lasagna.
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Old 06-16-2011, 03:57 PM   #7
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WOE: Atkins Induction
Start Date: April 2011
bump
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Old 06-16-2011, 05:05 PM   #8
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Anything Linda Sue makes is GREAT. She is the low carb Martha Stewart.I love her Quiches,casseroles.My Favorite is el dorado casserole,Bacon cheesebuger quiche,Taco Bake.
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Old 06-17-2011, 04:49 AM   #9
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Stats: 240/171/150
WOE: hhCG, Low Carb
Start Date: In and out since 2003
A staple here is Linda Sues Alfredo sauce Linda's Low Carb Menus & Recipes, with meat (cooked cubed chicken or browned ground meat) with a veggie (broccoli, zucchini, green beans...). I make it on the stove top instead of baking it like a casserole. We have it plain, or over spaghetti squash or riced cauliflower. We have it just about every week, and never get tired of it.
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