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Old 05-22-2012, 05:56 PM   #31
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I will remember the 20 seconds tomorrow. I had an extra tortilla leftover from lunch.

P.S. Yes, I must finalize the animal cracker recipe, and do the photos for the jiffy cracker and the animal cracker recipes. I'm excited to share them soon, Gina.

Last edited by Jennifer Eloff; 05-22-2012 at 05:57 PM..
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Old 05-23-2012, 05:22 AM   #32
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I wish I had time to make some of these, we leave for camping in a few hours, but I am stuck at work till 12.. I did get some scones made to take and some of Jens cinnamon raisen bread, but I am thinking tuna or chix wraps.I do have a micro in the RV, maybe I will pack up the ingredients and take with me.. hmmm
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Old 05-23-2012, 09:25 AM   #33
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Originally Posted by Brendajm View Post
I wish I had time to make some of these, we leave for camping in a few hours, but I am stuck at work till 12.. I did get some scones made to take and some of Jens cinnamon raisen bread, but I am thinking tuna or chix wraps.I do have a micro in the RV, maybe I will pack up the ingredients and take with me.. hmmm
I like taking tuna muffins when we camp and then I can warm them up in microwave. Have fun camping!
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Old 05-23-2012, 09:30 AM   #34
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O..mmpnh..G!! So easy. I used the regular bake mix, not the GF (no oat flour). Now, taking me back to my Austin days, i'm feasting on a breakfast taco! Sausage, egg, avocado, MJ cheese and salsa.. my oh my. I will roll a bit thinner next time, but I will be making these till the cows come home!

Thankees
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Old 05-23-2012, 10:02 AM   #35
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LOL You are too funny - so glad you like it. If you find they are a bit thick with that bake mix, you can reduce the Splendid Low-Carb bake mix to 1/4 cup, because it is more robust than the Gluten-Free Bake mix. So happy it worked and that you liked it.

Brenda, yep, I pack some bake mix for my trips to the city and our apartment. I often whip up something quickly. I always need something carby-tasting to keep from feeling deprived. I'm weird that way. But this keeps me on track and skipping the many food temptations in the city. Have a good trip. Sounds like SO much fun!!

For lunch, I had a wrap waiting from yesterday in the refrigerator. I nuked it 20 seconds a la Gina's suggestion. Then buttered it and loaded it with tons of Mozzarella cheese, folded it over (ah, even with the whole egg in the recipe, the refrigerated tortilla cracked a bit, Gina, at the ends - never mind! Fresh, they typically are more flexible and don't crack, so keep that in mind as well) -fried it on both sides with light olive oil. Oh my, SO good! The tortilla is lightly crispy and very tasty and the inside was all melty, warm cheese. I had it alongside a cup of tea and was sorry when it was all eaten. I wished I had another in the refrigerator, but alas only a loaded one like yesterday's Chicken Bacon Ranch Wrap which I left there for DH.
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Old 05-23-2012, 11:02 AM   #36
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Wow, these torts must be a really good size! They look so good.

Jenn, any guesses on time and temp for putting them in the oven instead? I don't like using the microwave.
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Old 05-23-2012, 11:19 AM   #37
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I have no idea, Dreamchaser. If you try it, let us know. Thanks! You'd have to take it out after each minute in the oven and try folding it over from one side and keep doing that until you get the correct baking time. You may flop one of them, but in that case just keep baking it until you have a large cracker. I would think you could not bake the tortillas past 5 minutes and probably need less time at 325 deg. F.

P.S. Yes, the tortillas are a nice size - have not actually measured though - good idea. I will do that next time!
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Old 05-23-2012, 11:46 AM   #38
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I have no idea, Dreamchaser. If you try it, let us know. Thanks! You'd have to take it out after each minute in the oven and try folding it over from one side and keep doing that until you get the correct baking time. You may flop one of them, but in that case just keep baking it until you have a large cracker. I would think you could not bake the tortillas past 5 minutes and probably need less time at 325 deg. F.

P.S. Yes, the tortillas are a nice size - have not actually measured though - good idea. I will do that next time!
Thanks Jenn!
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Old 05-23-2012, 04:29 PM   #39
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I think mine measured about 7 inches.
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Old 05-23-2012, 06:41 PM   #40
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Sounds about right, Gina. Thanks!
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Old 05-24-2012, 02:01 PM   #41
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CHICKEN BACON RANCH WRAPS

Here is a tasty, simple-to-prepare wrap for lunch!

3 1/2 cups diced chicken (750 mL)
1 cup shredded Monterey Jack, OR (250 mL)
Mozzarella Cheese
8 slices cooked, chopped bacon
1 cup Ranch Dressing, page___ (250 mL)
1 Roma tomato, chopped
1/4 cup chopped green onions, (60 mL)
(optional)
2 tbsp chopped, canned jalapenos, OR to taste (30 mL)
Jiffy Flexible Microwave Tortillas, page___
(quadruple the recipe)
Mayonnaise, to taste
Light-tasting olive oil, as needed

In large bowl, combine chicken, Monterey Jack, OR Mozzarella Cheese, bacon, Ranch Dressing, page___, Roma tomato, green onions (if using) and canned jalapenos.

Prepare Jiffy Flexible Microwave Tortillas, page___. Fill tortillas and use mayonnaise to seal edges closed. Fry in light-tasting olive oil on both sides in nonstick skillet.

Helpful Hint: Mayonnaise and olive oil are not included in the nutritional analysis as people will use as much or as little as they prefer.

Yield: 8 servings
1 serving
479.0 calories
24.5 g protein
38.1 g fat
7.6 g carbs
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Old 05-27-2012, 02:53 PM   #42
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OK Jen!!! SUPERB!!!!!!!!!

This is so good. I'm loving this.

I have one left over. Mine is black forrest ham and white american cheese with lettuce and tomato. Yummy.
I used mayo instead of oil and I have no cracks.

Thanks Jen

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Old 05-27-2012, 08:16 PM   #43
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I will be home from camping tomorrow and I keep thinking about
These. I can't wait to make them.
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Old 05-28-2012, 06:45 AM   #44
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I'm such a dufus! I've been using the egg white powder/water replacement and I was using 2 tsp. powder and 2tsp water instead of 2 tablespoons water! I was wondering why I was having to add extra water. I love this recipe! I tried one with a little sweetener and toasted it on my George Foreman Grill w/butter and cinnamon. Yum!

The tortilla press works great and I just roll it out a little thinner.
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Old 05-31-2012, 12:18 PM   #45
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I had left over chicken so I made up some chicken salad and here it is being used in a low carb tortilla. So quick and easy!! Thanks again Jen!!

Shown on a dinner size plate.





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Old 05-31-2012, 01:37 PM   #46
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Lovely, Gina - no cracks!

Esther, thanks for the wonderful feedback. Glad you liked it.

Jeri, that's good to know. Interesting!
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Old 06-14-2012, 05:52 PM   #47
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Quote:
Originally Posted by Jennifer Eloff View Post
Hey, you're welcome, Gina. I think if one keeps the tortillas in the fridge - and then one reheats them, etc., they may be more prone to cracking. Fresh, they work fine. Just guessing, however, you never know if you add a bit more liquid. Apparently one large egg = 3 1/4 tbsp 1 tbsp = 3 tsp, so that would be 3 tbsp plus 3/4 tsp water equivalent.
Hi Jennifer,

In your recipe in this thread for the gluten-free tortillas, it mentions the gluten-free bake mix on page ___ several times. Is there a recipe on a page somewhere, or a link to order the bake mix? I am in need of low-carb gluten-free tortillas and SOON!

Thanks...

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Old 06-15-2012, 09:03 AM   #48
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Hey, are you the Raini I remember from way back when?

If you go to my blog you'll find my gluten-free bake mix, BUT just do a search on LCF's right in this room and it will come up. These are recipes I'm sharing that are going to be in the new cookbook - that's why you see page references. I do share a few of them; always have done.
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Old 06-15-2012, 08:05 PM   #49
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Thanks so much, Jennifer! I'll get to that as soon as we get some of the week-end stuff stuff done... a high school graduation for one thing!
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