Low Carb Friends  
Netrition.com - Tools - Reviews - Faces - Recipes - Home


Go Back   Low Carb Friends > Recipes and Menus > Low Carb Recipe Help & Suggestions
Register FAQ Search Today's Posts Mark Forums Read


Reply
 
LinkBack Thread Tools Display Modes
Old 04-28-2013, 08:27 PM   #31
Senior LCF Member
 
Lavender Blend's Avatar
 
Join Date: Feb 2013
Posts: 61
Gallery: Lavender Blend
Stats: 380/343/160
Quote:
Originally Posted by Charski View Post
How about bean salad? If you're not at a rung that includes garbanzos and pintos just use canned cut green beans and wax beans. I use diced celery, diced red pepper, sliced green onions, sliced Calamata olives, and a homemade Italian-type vinaigrette, with a little extra red wine vinegar.

I love a 3-bean salad which is similar to that. Delicious.
Lavender Blend is offline   Reply With Quote

Sponsored Links
Old 04-29-2013, 06:33 PM   #32
Way too much time on my hands!
 
Pami's Avatar
 
Join Date: Jul 2002
Location: Dayton, OH
Posts: 27,310
Gallery: Pami
WOE: LC JUDDD
Three Bean Salad

This is my Three Bean Salad:

1 pound canned green beans; drained
1 pound canned yellow wax beans; drained
1 pound canned black soybeans; drained and rinsed
1/2 cup Green pepper; chopped
1/2 cup Onion; chopped
1 cup Celery; sliced
1/2 cup Splenda bulk; or 12 packets, or equivalent liquid Splenda
1/2 cup White vinegar
1/2 cup Salad oil
1/4 teaspoon White pepper
1 teaspoon Salt

Three-bean Salad Preparation

Place beans in colander and set aside to drain while prepping fresh vegetables.

Combine green pepper, onion and celery in a large non-aluminum bowl.

Stir together sugar substitute, vinegar, salad oil, white pepper and salt in a small bowl.

Add beans to green pepper, onion, celery in large bowl and toss to combine.

Pour dressing over all and mix well.

Refrigerate 8 hours or overnight, stirring occasionally.

Serve with a slotted spoon.

Per Serving: 144 Calories; 11g Fat (64.0% calories from fat); 4g Protein; 9g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 297mg Sodium.

Directions state to let it stand overnight in fridge, and it's good by that time -
BUT - I really like it the day after that...
__________________
.

If at first you don't succeed, try doing it by the book...
It's not a stall when you're cheating!
If you don't want to do something, one excuse is as good as any other. (Yiddish Proverb)
~Proud to be a Famous Banta Babe~
Pami is offline   Reply With Quote
Old 04-29-2013, 06:45 PM   #33
Senior LCF Member
 
lazy girl's Avatar
 
Join Date: May 2009
Location: Amarillo, Texas
Posts: 437
Gallery: lazy girl
Quote:
Originally Posted by Pami View Post
This is one of those things that was accidentally low carb. My mom used to
make it when we were kids. She basically used her potato salad recipe (only
she never used a recipe for potato salad) but instead of potatoes she used
canned green beans, drained and pretty dry. I'm not sure if she patted the
beans dry between paper towels or if she just let them drain for a long time,
but her bean salad was never watery (one time mine was- so that's why I
mention that the beans need to be dry). So it's basically green beans, mayo,
onion, egg, pickle relish, yellow mustard, whatever you would put in potato
salad. It's good- I think I will make some this weekend. Really good side for
when you cook meat on the grill.
I've got to try this.
lazy girl is online now   Reply With Quote
Old 04-30-2013, 02:03 PM   #34
Senior LCF Member
 
Deb34's Avatar
 
Join Date: Jun 2005
Posts: 448
Gallery: Deb34
Quote:
Originally Posted by lazy girl View Post
I've got to try this.

me too, it sounds delicious and very creative too.
Deb34 is offline   Reply With Quote
Old 04-30-2013, 02:33 PM   #35
Senior LCF Member
 
Never Too Late's Avatar
 
Join Date: Mar 2013
Location: Los Angeles, CA
Posts: 160
Gallery: Never Too Late
Stats: HW 350/JUDDD 265/Goal 118 to 125
WOE: JUDDD, Flexitarian
Start Date: JUDDD 6/24/14
Only a few ingredients and so simple. My husband loves this side dish!

NOTE: Although the recipe does not signify, when I cook this I briefly blanch the asparagus (not the zucchini) and then plunge them in an ice bath to keep crisp.

Asparagus and Zucchini Crudi by Giada De Laurentiis, Food Network

Ingredients:

2 zucchini, trimmed
1 bunch asparagus, trimmed
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 ounce shaved Pecorino Romano, for garnish

Directions

Using a vegetable peeler, shave the zucchini into long thin strips. Thinly slice the asparagus on a diagonal. Toss the slices together and place the salad in a serving bowl.

In a small bowl, combine the olive oil, lemon juice, salt, and pepper. Stir to combine and drizzle over the vegetables. Toss to coat. Garnish with the pecorino shavings. Serve.
__________________
"Live as if you were to die tomorrow. Learn as if you were to live forever." -- Mahatma Gandhi

"Tell me what you eat, and I will tell you what you are." -- Brillat Savarin

Last edited by Never Too Late; 04-30-2013 at 02:35 PM..
Never Too Late is offline   Reply With Quote
Old 04-30-2013, 02:34 PM   #36
Senior LCF Member
 
Lavender Blend's Avatar
 
Join Date: Feb 2013
Posts: 61
Gallery: Lavender Blend
Stats: 380/343/160
Quote:
Originally Posted by Pami View Post
This is my Three Bean Salad:

1 pound canned green beans; drained
1 pound canned yellow wax beans; drained
1 pound canned black soybeans; drained and rinsed
1/2 cup Green pepper; chopped
1/2 cup Onion; chopped
1 cup Celery; sliced
1/2 cup Splenda bulk; or 12 packets, or equivalent liquid Splenda
1/2 cup White vinegar
1/2 cup Salad oil
1/4 teaspoon White pepper
1 teaspoon Salt

Three-bean Salad Preparation

Place beans in colander and set aside to drain while prepping fresh vegetables.

Combine green pepper, onion and celery in a large non-aluminum bowl.

Stir together sugar substitute, vinegar, salad oil, white pepper and salt in a small bowl.

Add beans to green pepper, onion, celery in large bowl and toss to combine.

Pour dressing over all and mix well.

Refrigerate 8 hours or overnight, stirring occasionally.

Serve with a slotted spoon.

Per Serving: 144 Calories; 11g Fat (64.0% calories from fat); 4g Protein; 9g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 297mg Sodium.

Directions state to let it stand overnight in fridge, and it's good by that time -
BUT - I really like it the day after that...
Thanks. Sounds good. I'm going to try yours.
Lavender Blend is offline   Reply With Quote
Old 04-30-2013, 04:00 PM   #37
Senior LCF Member
 
Jakelilydad's Avatar
 
Join Date: Aug 2012
Location: New York's Hudson Valley
Posts: 395
Gallery: Jakelilydad
WOE: low carbs
Start Date: Feb 2012
How about a Rattatouille?

Take 1 eggplant, slice into 3/4 inch slices and sprinkle slices liberally salt. Set aside to drain for 1/2 hour or so.

Slice 2 zucchini in half lengthwise, then halve each piece again lengthwise. Cut each quarter into 1/2 inch pieces crosswise.

Take 2 bell peppers (any color or combo), remove seeds and membranes and cut into 3/4 inch pieces.

Dice 1/2 large yellow onion into 1/2 inch dice.

When the eggplant have released some of their juices, rinse each slice under cool water (to remove the salt), and dice into 3/4 inch pieces.

In a large saucepan over medium heat, cover bottom with olive oil and add 2 garlic cloves, crushed. When garlic is sizzling, add diced onion and stir until translucent but not browned. Add rest of vegetables, a teaspoon of dried oregano, teaspoon of dried thyme, and 2 or 3 bay leaves. Add 1 14 oz. can diced tomatoes. Mix well and partly cover.

When boiling, reduce to simmer, partly cover, and let simmer, stirring occasionally, until vegetables are cooked through, about 1/2 hour. Add Salt and Pepper to taste.

You can serve hot as is, or I actually prefer it cold. Sometimes I will put the hot into a casserole dish, grate cheese over the top, and put it under the broiler until the cheese is melted and slightly browned. Yum! Good cold, too.

I also sometimes add pitted green olives to the dish, sliced lengthwise in half.

I love this with anything grilled, roasted meats, or fish. It is also wonderful as a filler for an omelet for breakfast!
Jakelilydad is offline   Reply With Quote
Old 05-02-2013, 02:00 PM   #38
Senior LCF Member
 
Deb34's Avatar
 
Join Date: Jun 2005
Posts: 448
Gallery: Deb34
Quote:
Originally Posted by Pami View Post
This is one of those things that was accidentally low carb. My mom used to
make it when we were kids. She basically used her potato salad recipe (only
she never used a recipe for potato salad) but instead of potatoes she used
canned green beans, drained and pretty dry. I'm not sure if she patted the
beans dry between paper towels or if she just let them drain for a long time,
but her bean salad was never watery (one time mine was- so that's why I
mention that the beans need to be dry). So it's basically green beans, mayo,
onion, egg, pickle relish, yellow mustard, whatever you would put in potato
salad. It's good- I think I will make some this weekend. Really good side for
when you cook meat on the grill.
made this for the family yesterday and even without time for the flavours to really meld, it was a winner. Everybody went back for seconds and I expect it is even better today.

thanks for this.
Deb34 is offline   Reply With Quote
Old 05-02-2013, 02:23 PM   #39
Major LCF Poster!
 
Join Date: Jan 2003
Location: Florida
Posts: 1,102
Gallery: puttchikins
Oh I love Rattatouille I must admit I didn't read everything but did anyone mention cucumber mousse I'd have to look up the recipe if you're interested
puttchikins is offline   Reply With Quote
Old 05-02-2013, 05:48 PM   #40
Way too much time on my hands!
 
Pami's Avatar
 
Join Date: Jul 2002
Location: Dayton, OH
Posts: 27,310
Gallery: Pami
WOE: LC JUDDD
Quote:
Originally Posted by Deb34 View Post
made this for the family yesterday and even without time for the flavours to really meld, it was a winner. Everybody went back for seconds and I expect it is even better today.

thanks for this.
I'm glad they liked it! I am kinda craving it again (been a while) but I have cole
slaw in the fridge that I need to finish before making any more salads.
Pami is offline   Reply With Quote
Old 05-03-2013, 05:50 AM   #41
Senior LCF Member
 
Deb34's Avatar
 
Join Date: Jun 2005
Posts: 448
Gallery: Deb34
Quote:
Originally Posted by puttchikins View Post
Oh I love Rattatouille I must admit I didn't read everything but did anyone mention cucumber mousse I'd have to look up the recipe if you're interested
now cucumber mousse sounds really interesting, if you'd like to post it.
Deb34 is offline   Reply With Quote
Old 05-03-2013, 07:15 AM   #42
Pam
Major LCF Poster!
 
Pam's Avatar
 
Join Date: Oct 2004
Location: Indiana
Posts: 1,028
Gallery: Pam
Stats: 181/150/145
WOE: moderate carbs
Start Date: March 2001
Quote:
Originally Posted by Pami View Post
This is one of those things that was accidentally low carb. My mom used to
make it when we were kids. She basically used her potato salad recipe (only
she never used a recipe for potato salad) but instead of potatoes she used
canned green beans, drained and pretty dry. I'm not sure if she patted the
beans dry between paper towels or if she just let them drain for a long time,
but her bean salad was never watery (one time mine was- so that's why I
mention that the beans need to be dry). So it's basically green beans, mayo,
onion, egg, pickle relish, yellow mustard, whatever you would put in potato
salad. It's good- I think I will make some this weekend. Really good side for
when you cook meat on the grill.
Pami......did you use sugar free pickle relish or dill?
Pam is offline   Reply With Quote
Old 05-03-2013, 08:19 AM   #43
Way too much time on my hands!
 
Pami's Avatar
 
Join Date: Jul 2002
Location: Dayton, OH
Posts: 27,310
Gallery: Pami
WOE: LC JUDDD
Quote:
Originally Posted by Pam View Post
Pami......did you use sugar free pickle relish or dill?
I'm not a fan of sweet relish- but- my mom always used Miracle Whip, and
I use mayonnaise, so I need a little bit of sweet to make it taste the way I
remember it. In this dish, I do use sugarfree sweet relish. I'm sure dill relish
with a pinch of Splenda would work, too (for me).

Basically, it's a potato salad with green beans subbing for the potatoes-
use YOUR favorite
Pami is offline   Reply With Quote
Old 05-04-2013, 06:38 AM   #44
Way too much time on my hands!
 
Pami's Avatar
 
Join Date: Jul 2002
Location: Dayton, OH
Posts: 27,310
Gallery: Pami
WOE: LC JUDDD
OK, I finished my cole slaw and got my bean salad put together. I even managed
to remember the ingredients that went in. So here goes:


* Exported from MasterCook *

Green Bean Salad

Recipe By :Pami
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
14 1/2 ounces canned green beans -- drained
1/4 cup mayonnaise
2 eggs -- hard cooked and diced
1/4 onion -- finely minced
1 stalk celery -- finely minced
2 Tablespoons sugarfree sweet relish
1/2 teaspoon yellow mustard

Combine all ingredients in medium mixing bowl.

Transfer to refrigerator container; chill 8 hours or overnight.

Eat, then wish you'd doubled it yesterday.

Yield:
"3 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 162 Calories; 14g Fat (75.1% calories from fat);
5g Protein; 6g Carbohydrate; 2g Dietary Fiber; 111mg Cholesterol; 461mg Sodium.
Exchanges: 1/2 Lean Meat; 1 Vegetable; 1 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 901115 0



Yeah, it says 4 servings- but if I'm eating it, it's going to be more like 2 servings!
Those are just my ingredients- you use whatever you would normally use in potato
salad. The only thing I might use in potato salad that I don't use here is black pepper.
Pami is offline   Reply With Quote
Old 05-04-2013, 07:33 AM   #45
Major LCF Poster!
 
Join Date: Jan 2003
Location: Florida
Posts: 1,102
Gallery: puttchikins
Cucumber Mousse
pkgs sugar free lime jello
1 1/2 cups boiling water
2c ricotta
1 c mayo
2 grated cukes / optional slivered almonds or grated onions

whisk together pour in a mold

chill until firm

Last edited by puttchikins; 05-04-2013 at 07:36 AM..
puttchikins is offline   Reply With Quote
Old 05-04-2013, 07:39 AM   #46
Administrator
 
Dottie's Avatar
 
Join Date: Sep 2000
Location: S.E. Texas Gulf Coast
Posts: 71,802
Gallery: Dottie
WOE: 1400 cals/70g carbs/85% Primal
Quote:
Originally Posted by Pami View Post
OK, I finished my cole slaw and got my bean salad put together. I even managed
to remember the ingredients that went in. So here goes:


* Exported from MasterCook *

Green Bean Salad

Recipe By :Pami
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
14 1/2 ounces canned green beans -- drained
1/4 cup mayonnaise
2 eggs -- hard cooked and diced
1/4 onion -- finely minced
1 stalk celery -- finely minced
2 Tablespoons sugarfree sweet relish
1/2 teaspoon yellow mustard

Combine all ingredients in medium mixing bowl.

Transfer to refrigerator container; chill 8 hours or overnight.

Eat, then wish you'd doubled it yesterday.

Yield:
"3 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 162 Calories; 14g Fat (75.1% calories from fat);
5g Protein; 6g Carbohydrate; 2g Dietary Fiber; 111mg Cholesterol; 461mg Sodium.
Exchanges: 1/2 Lean Meat; 1 Vegetable; 1 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 901115 0



Yeah, it says 4 servings- but if I'm eating it, it's going to be more like 2 servings!
Those are just my ingredients- you use whatever you would normally use in potato
salad. The only thing I might use in potato salad that I don't use here is black pepper.
I make this, but I add diced sharp cheddar cheese. Kind of like pea salad but with green beans
Dottie is offline   Reply With Quote
Old 05-04-2013, 04:26 PM   #47
Blabbermouth!!!
 
shelby'snana's Avatar
 
Join Date: Oct 2011
Location: middle of nowhere, Tx
Posts: 6,236
Gallery: shelby'snana
Stats: 173.5/ ? / 127 5'2"
WOE: low carb
Start Date: LC 7/28/2011
Gotta sub ! These sound yummy !
shelby'snana is online now   Reply With Quote
Old 05-04-2013, 09:22 PM   #48
Very Gabby LCF Member!!!
 
Join Date: Nov 2005
Posts: 3,578
Gallery: Strawberry
Found a new favorite!!

Take grilled squash, onions, red peppers, and eggplant (I cheated and bought this from Central Market, they have simliar at Whole Foods) Chop into bite sized pieces.
Add sauteed mushrooms and asparagus. Dress with balsamic vinaigarette.

This keeps in the frig and is great cold or heated.

To serve, dump cold or warm mixture on a bed of baby greens, Add little balls of fresh mozarella or goat cheese crumbled. Can aslo add slices of grilled chicken (Ive been using Tyson frozen grilled chicken breasts that I microwave quickly) or steak on top. Drizzle more vinaigarette over everything! For extra goodness, add some avocado chunks- they taste surprisingly yummy with balsamic dressing and the rest of these flavors.

This has been my go to lunch for the past couple days... its super fast!
Strawberry is offline   Reply With Quote
Reply


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are On



All times are GMT -7. The time now is 02:15 PM.


Copyright ©1999-2014 Friends Forums LLC. All rights reserved. - Terms of Service | Privacy Policy
LowCarbFriends® is a registered mark of Friends Forums, LLC.