3 ingredient recipes

[MKE_Cheesehead]

Originally Posted by Laura in Arizona

Yumm, I am going to do that this weekend. Are your frozen meatballs precooked? Do you use a whole piece of bacon? Do you need a toothpick or something to attach it or do they stay wrapped. Thanks!

Sorry for such the generic original recipe/instructions.

You take one pre-cooked, frozen (but thawed) Italian meatball and wrap with a 1/2 slice of bacon.. Yup and you can use a toothpick to keep the bacon wrapped and can then just pick it up by the toothpick and eat it too.

I never tried it but I'm sure you could use your own favorite meatball recipe with fresh meats and they would be even better. We just like the frozen ones for the convenience. Next time we make them I will try it with fresh meat.

To cook them it's either on the smoker at like 250 degrees, or on the grill using indirect heat. If done in the oven maybe 350ish?

Before Low-Carb we would sprinkle them with a BBQ rub that had a decent amount of brown sugar and would glaze them with BBQ sauce the last 20 mins. Just thought maybe you or anyone would like to know in case you make them for non-low carbers and wanted to try that out for them.

Edit: Low Carb BBQ sauce would work for us to right? Is there a brown sugar substitute like splenda or something? I want to stay as far away from sugar substitutes as I can for the time being tho. I seen a really good sounding low carb BBQ sauce recipe online some where yesterday and will have to try and find it... I did, it was posted by, Charski on another board. I'll post the recipe. Hope that's ok?


Char's BEST (low carb) BBQ Sauce Ever!

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
14 ounces canned tomatoes with green chiles -- diced style
2 tablespoons cider vinegar
1 tablespoon Splenda
1 Tablespoon liquid smoke flavoring -- hickory flavor
1 tablespoon garlic -- minced (from a jar)
1 teaspoon Worcestershire sauce
1 tablespoon DaVinci Gingerbread flavored sugarfree
syrup
1 teaspoon browning sauce -- Kitchen Bouquet
1 teaspoon Tabasco sauce -- chipotle flavor

Place all ingredients in blender. Blend til smooth.

Place in saucepan and simmer til thickened and slightly reduced. Should yield about 2 cups.

Cool, refrigerate; use on BBQ'd pork ribs, chicken, etc.

Description:
"serving = approx 1/4 cup at 3 g. carbs per serving"
Yield:
"2 cups"

[Laura in Arizona]

Hey thanks for the expanded directions, that helps a lot. I will probably make my own meatballs and a bbq sauce sounds good to go with these so will have to come up with that. I also am staying away from artificial sweeteners right now. Char's BBQ sauce posted looks good but I will need to tweak it some. If I have success I will let you know. Thanks again for posting a great idea. I don't know why I never thought of it (duh!). I love easy, fast and simple meals. If you got any more ideas, be sure to post them!

[MKE_Cheesehead]

You're welcome. Laura. I would love to hear how your homemade meatballs and sauce turn out.

We had a early dinner and I was craving a snack tonight and all we really had was pork rinds and they just didn't cut the snack craving at all. I remembered reading about using pork rinds for breading and chicken nuggets sounded great. We had chicken breast out to grill tomorrow so I cut two of them up into about 2 bite chunks & crushed up about a half a bag of Hot 'N Spicy rinds from, Aldi. Dunked the chicken in one egg seasoned and then rolled in the rinds. Deep fried them in the fryer for about 4 or 5 mins until a golden brown. Made a basic buffalo sauce with Crystal hot sauce, butter, and grated some Parmesan cheese to add in.

All I can say is, OMG - Yum-Oooooo! Probably some of the best nuggets I ever had. Gonna be hard not to want to make these a few to many times.

Happy TGIF, yall and try and stay strong this weekend!

[vli1127]

Do you suppose this would qualify as a sticky, if so, how do you go about asking?

[Ilpirata]

Originally Posted by vli1127

Do you suppose this would qualify as a sticky, if so, how do you go about asking?

I DEFINATELY think it should be. I think one asks the moderators? Another method is to "flag" your own post asking the question. The moderators check out all "flagged" posts.

ETA: I don't know where I got the term flag... what I meant was check the exclaimation point that reports the post to moderators.

[why soitenly]

Hi eveyone. gotten some really delicious recipes here so I thought I would contribute one. Diet Coke Sloppy Joes

Ingredients

16 oz. ground beef
1 cup diet coke (tried with most dark cokes and they all taste good)
10 tbsp heinz one carb reduced sugar ketchup or Walden Farms Kechup (for 0 carbs!)
2 tsp dry mustard



Directions

Brown ground beef in skillet. Drain beef and add back to skillet. Add remaining ingredients and stir well. Simmer until sauce gets thick (or to your liking).

[vli1127]

YAHOO, we are a STICKY, thanks mods.

[Ilpirata]

Right on!

[Katrin]

I wanted to add this one that has tons of reviews on recipe zaar, this is so simple and one of my favorite lunches:

Fusion Avocado! Recipe

2 min | 2 min prep

SERVES 2

* 1 avocado, pitted and halved
* 1 teaspoon soy sauce

Garnish

* wasabi (optional)
* pickled ginger (optional)

1. Take a spoon between the meat and skin to loosen.
2. Pour 1/2 teaspoon soy sauce over each half of avocado.
3. Scoop out with a spoon and enjoy!
4. Using Optional wasabi or ginger to taste is a great healthy option!

[Jennyl]

here is my easiest, and very tasty, crock pot recipe...

in crock pot put,

one cup of salsa
one hunk of meat

cook all day long.

[Kaarren]

Just found this thread & it is wonderful. THANKS EVERYONE.

[vli1127]

Originally Posted by Jennyl

here is my easiest, and very tasty, crock pot recipe...

in crock pot put,

one cup of salsa
one hunk of meat

cook all day long.

What do you mean a "hunk of meat". Can you give a bit more detail as to what type of meat and it is ground or not, any kind??

[MaryN]

Me, too. Sounds Yummy.

[Bissonnettemi]

I think I'll try it with a pork roast today and see how that turns out for us.

[Malapert]

Someone posted this as a topping for the cream cheese muffins...
2 C heavy whipping cream
1/2 packet (or more, to taste) SF chocolate jello pudding mix
sweetener to taste (they said 1/4 cup Splenda...I used about 1/2 packet of Organic Zero, which is erythritol)

Whip until very thick but not butter! This right here is FABULOUS for my sweet tooth. But I took it a step further...

The treat I miss most is ice cream. So I took a couple tbsp's of it and put in a small plastic container and shoved it in the fridge for a couple hours. Y. U. M. It's that creamy ice cream texture (maybe a little bit too hard, so watch it as it freezes) and tastes really fabulously like "real" chocolate. mmmmm....

[Tecnokitty]

A gal, MariaMaria, posted this on her menu the other day and it sounded so good I asked her for the recipe. I haven't tried it yet but figured I'd post it over here.

Kalua Pig in a Slow Cooker

1 (6 pound) pork butt roast
1 1/2 tablespoons Hawaiian sea salt
1 tablespoon liquid smoke flavoring

DIRECTIONS
Pierce pork all over with a carving fork. Rub salt then liquid smoke over meat. Place roast in a slow cooker.
Cover, and cook on Low for 16 to 20 hours, turning once during cooking time.
Remove meat from slow cooker, and shred, adding drippings as needed to moisten.

It is from allrecipes.com. Here's the link in case you'd like to read the reviews:

Kalua Pig in a Slow Cooker - All Recipes

I already did my grocery shopping for this week. I'll probably pick up the roast next week to give this a try. If any of you try it please let me know what you think!

[BLUTTO66]

We must keep this thread rolling for all the newbies out there. Read and eat my fledgelings.....lots of great ideas.

[Wifey]

I'm sure ya'll have made this but I love it!

2 cans of Cream of Chicken or Cream of Mushroom soup
2 cups of shredded cauliflower
2 chicken chicken breasts


Mix 1 can with with cauliflower add little garlic salt put thawed chicken on top and pour other can mixed with garlic salt on top. Cover with foil and bake at 350 till chicken is done. Add shredded cheese to the top if you want and bake some more till melted.

[delonewolf]

whoops, trying to delete a duplicate

[delonewolf]

[QUOTE=lindalou343;8765801]I have several recipes - all very easy and most done by using the crockpot.




Mexican Chicken
1 bag - 2.5 to 3 lb bag of frozen chicken breasts
1 package cream cheese
1 Jar (large) salsa

Place all in crockpot and cook all day.


This one in particular is up my alley!! Have to dig out the crockpot. So many other yummy entries! Down about 3 lbs or so since starting over ... plugging away ... These message boards are going to get me through!

[BLUTTO66]

A quick note for everyone who uses cream soups in their recipes. If you use Campbells Cream of Chicken & Mushroom, it only has 7.5 net carbs per can (7g total carbs - 4g fiber x 2.5 servings) The Cream of Chicken soup has 25 net carbs (10g total carbs - 2g fiber x 2.5 servings) and the Cream of Mushroom soup has 17.5 net carbs (9g total carbs - 2g fiber x 2.5 servings)

[Ilpirata]

Originally Posted by BLUTTO66

A quick note for everyone who uses cream soups in their recipes. If you use Campbells Cream of Chicken & Mushroom, it only has 7.5 net carbs per can (7g total carbs - 4g fiber x 2.5 servings) The Cream of Chicken soup has 25 net carbs (10g total carbs - 2g fiber x 2.5 servings) and the Cream of Mushroom soup has 17.5 net carbs (9g total carbs - 2g fiber x 2.5 servings)

Great Note! So stick with the Campbells Cream of Chicken & Mushroom flavor.

[lori121]

Lots of great recipes.. Just what I need.

[kimlou]

Bacon Wrapped Pork Chops With Seasoned Butter

4 6-7 oz boneless pork loin chops 1 ¼ inch thick
4 slices thick bacon (I use 2 slices for 1 thick on)
Garlic mustard butter


Dry chops with paper towel and season generously with salt and pepper. Wrap a strip of bacon around each chop, securing with toothpick.
Cook to desired doneness. Remove toothpick serve with pat of butter
Sometimes I grill, (6-7 min turn 5-6 min)broil(160 degrees 6-7 min) and sometimes pan-broil (grill pan med-hi heat6-7 min turn cook another 5-6 min)


Butter
Normally I soften butter add a bit of garlic powder to taste, mustard . Versatile so I change it up a bit

Sometimes I marinate in the same mixture before cooking and add more after cooking if it needs more flavoring

[TinaBina]

Kimlou, that sounds yummy, I can't wait to try it!

[vli1127]

[quote=delonewolf;12220275]

Originally Posted by lindalou343

I have several recipes - all very easy and most done by using the crockpot.




Mexican Chicken
1 bag - 2.5 to 3 lb bag of frozen chicken breasts
1 package cream cheese
1 Jar (large) salsa

Place all in crockpot and cook all day.


This one in particular is up my alley!! Have to dig out the crockpot. So many other yummy entries! Down about 3 lbs or so since starting over ... plugging away ... These message boards are going to get me through!

This sounds yummy!!

[Ilpirata]

CAULIFLOWER "POPCORN"
1 pound fresh cauliflower
2 tablespoons oil
4 teaspoons Mrs. Dash Table Blend seasoning
Salt, to taste
Pinch granular Splenda, to taste, optional

Cut the cauliflower into bite-size pieces. Put in a large plastic storage bag or a large mixing bowl. Drizzle the oil over the cauliflower then sprinkle with Mrs. Dash and a little salt. Close bag and shake until florets are coated as evenly as possible or toss well in bowl. Spread in a single layer on a baking sheet (I lined mine with nonstick foil). Bake at 400º 50-60 minutes, turning them over every 15 minutes. Bake until very dark brown, but not completely burnt. Taste and sprinkle with more salt, if needed, and a very light dusting of granular Splenda, if desired. The Splenda helps cut the bitterness of the charred cauliflower.

Makes about 4 servings
Do not freeze

Per Serving: 97 Calories; 7g Fat; 3g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs

[Ilpirata]

HISKEYD'S CHEESE FILLED BACON ROLL
12-16 ounces bacon, you'll need 12 or 16 strips *
4 ounces cheddar cheese, shredded

Line a large baking pan with heavy foil. Arrange half of the bacon slices side by side. Weave the other half of the bacon slices into a lattice as shown in the photo below. I suggest pushing the slices as close together as possible once you've done the weaving.

Bake at 400º until the bacon is well browned but still flexible and not crisp. The baking time will depend on how thick your bacon is. I baked mine about 25 minutes but I think that was a little too long. It had started to get crisp which made it difficult to roll up without it cracking. I'd check the bacon after 15-20 minutes. Blot off any excess grease on top of the bacon with paper towels. Sprinkle the cheese over the bacon then very carefully roll up like a jelly roll. I found it helpful to use tongs to roll the hot bacon. Bake about 5-10 minutes longer until the cheese has melted but isn't oozing out. Place the roll on a cutting board and slice with a very sharp knife.

Makes about 4 servings
Freezing not recommended

* I used Rath brand bacon which is sliced very thin.

Per Serving: 286 Calories; 23g Fat; 19g Protein; trace Carbohydrate; 0g Dietary Fiber; .5g Net Carb

[Ilpirata]

CHEESE ROLL-UPS
2 ounces mozzarella cheese, shredded
Garlic powder
Marinara or pizza sauce, optional

In a 10-inch nonstick skillet over medium-high heat, spread the cheese to cover the entire bottom of the pan. Sprinkle with garlic powder to taste. Once the bottom of the cheese is golden brown, start gradually prying it up with a spatula. Starting from one side, push and roll the edge inward with a spatula to roll the cheese up jelly roll fashion then remove to a plate. Serve as is or dip in marinara or pizza sauce, if desired. The sauce is not included in the count.

Makes 1 serving
Do not freeze

Per Serving: 159 Calories; 10g Fat; 16g Protein; 2g Carbohydrate; 0g Dietary Fiber; 2g Net Carbs

[Ilpirata]

Recipe - World’s Easiest Low Carb Crock Pot ChickenPosted сен 12 08 8:19am It doesn’t get any easier than this. Or cheaper.

4 to 5 lbs chicken quarters (I paid $.59/lb - $3.00 total)
1/2 bottle Ken’s Italian Dressing (the 1g carb per serving variety)
1 can chicken broth
In a large crockpot, place the chicken, pour in the can of broth, then cover the chicken with the dressing. Cook on high for 4 hours or low for 8 hours. That’s it.

I added some pepper and a few tablespoons of butter, but it was totally unnecessary in my opinion.

The chicken came out fall-off-the-bone tender and juicy. The chicken can be eaten with the soup as a chicken soup, the meat can be put over a salad, or eaten plain. It’s not ‘finger food’ so use a fork.

Total prep time was 5 minutes. Maybe less. Total cost was maybe $4.00 for a massive amount of chicken.

Who said Atkins is expensive?