Help, moved and lost all my L.C. recipes & hints..

[loveak]

Help, I was just getting into this low carb cooking, and was getting healthier, but I moved and all my belongs are stranded on an island, have to wait for high tide to get my 40 foot shipping container with all my belongings. But that won't be till Nov. but so want to continue cooking healthy, so am asking if you all could post your favorites and hints, do need some encouragement right now. Thanks

[Charski]

Boy, that's a bit of a pickle!

Have you visited our own Recipes forum? There are SO many good ideas there and so many helpful cooks!

[Diana]

Visit the Recipe section and the forum... you'll find lost of ideas there!

Hope you get your stuff before Novemeber... thats a ways off

[metqa]

Baked Lemon Chicken Wings-
Mix Lemon PEPPER, not lemon pepper salt, with parmesan, italian seasoning, basil, onion powder, garlic powder, nutritional yeast (if you have it) , and a dash of salt or no salt seasoning, and put the seasoning mix into a quart or gallon size bag. put the wing sections (you can buy them frozen and pre-cut) into the bag and shake it up till it all seems coated. Toss it into the fridge till dinner or lunch time. Then preheat your oven, line the pan with foil, and set the coated wings on the pan and bake like 30 minute or longer till juices run and coating lookes toasted. BF turns flips over these!

[metqa]

Valentine Spinach Salad
You'll need a bag of fresh baby spinach (or regular spinach, torn to size) fresh strawberries, sliced almonds, and blue cheese (or some other crumbly white cheese, like feta or that other one ) plus your favorite homemade dressing that has a light taste like Olive oil with red wine vinegar and spices.

The only fancy prep is to pluck the green leaves off of the strawberry and slice the strawberry thinly so it looks like little hearts, reserve a few slices and toss everything with the dressing, then decorate the top with the rest of the slices of berry. You'll have pink hearts with snowy looking cheese bits on a verdant green background. If you like crisp bacon you can toss that in too!

[metqa]

Easy Bacon

Cook the entire package of bacon:
line your cookie sheet with foil so that extra stick up at the edges (to make sure the lard that melts won't run under the foil, loosely separate the bacon. It is o.k. if it overlaps, it won't stick together. Put your oven to about 300 - 350. Set the pan in the oven. After about 15 minutes, carefully lift the pan, make a funnel shape with one of the corners of foil, and pour off the melted lard. Rearrange the bacon, which has shrunk a bit, and place back in to the oven. Bake to your doneness, I prefer crispy but still bendable. Pour off remaining fat, and let cool

Transfer bacon to gallon size freezer bag and stash in the freezer. Now you can pull out one or two slices when you need.

[metqa]

Baba Ganouj (sp) for those who like eggplant, and for those who don't know it yet.

Sorry I don't have measurements, whenever I use measurements it seems to come out weird. You'll need a food chopper/blender.

You'll need, 1 or 2 large eggplants, tahini (sesame paste) minced garlic, lemon juice, and salt. you serve it with really good olive oil and fresh parsley leaves.

Set your oven to broil. Cut any bad portions of the eggplant off and I chop off the crown too. prick the eggplant all over and rub olive oil all over the skin. ( Last time I used salted oil) broil the eggplant for an hour, turning it over after half an hour.

let it cool. about half an hour is good. strip the skin off, and scoop the flesh into the food chopper . For one large eggplant I wouldn't use more that a big serving spoon of tahini, you can always add more, but too much tahini enhances the bitters in the eggplant. I add about a tablespoon of lemon juice and garlic ( I love garlic) and blend it all up. Taste and adjust the ingredients.

It should be a smooth texture, not too thick like mayo but kinda loose like ketchup.

pour onto a plate, and make a shallow indention in the center, in which you drizzle your olive oil, and sprinkle the parsley leaves around.

Serve with raw sliced zuchinni, red bell pepper sliced into squares, fresh green beans, whole cherry tomatoes, Low carb pita bread sliced into small wedges, etc.

It serves well warm or cold. But room temperature is best. You can taste all the flavors and aromas.

[metqa]

Hello Loeveak. How've you been? Have you recovered your lost recipes yet? Just checking up on you.

If you haven't already, try the Hearty Artisan bread recipe.
FABULOUS: Easy Hearty Artisan Bread

Artisan Flat Bread (Ciabatta/Foccacia)

Preheat oven to 350

8 oz cream cheese
4 eggs
1/2 C almond flour
1/4 C parmesan cheese
3/4 C Atkins bake mix (I use the knock off homemade fake mix instead of his - recipe to follow)
1 tsp fresh minced garlic
salt and pepper (this can get salty so watch it - 1 tsp maybe too much in the salt area)
1 tsp baking powder

Mix this in the food processor until smooth. Then add and stor by hand

1 C shredded Italian cheeses (I use preshredded from the store)

Pour out onto a jelly roll pan lined with parchment and spread from edge to edge evenly with a spatula - it is sticky and this will take some time (if you use a smaller pan it will be very thick and you can't make sandwiches with it)

Sprinkle with:

2 tsp of assorted herbs (I used basil, oregeno and garlic)

Bake until nicely browned on top (my oven is about 30 minutes, but watch it from 20 on)

Remove from oven and brush with

1 Tbl of olive oil

Pop out of pan and cool on a wire racks.

For 12 servings I get the following per serving:

Cals 192, Fat: 16, Carbs: 3, Fiber: 1, Net Carbs 2, Protein: 9

THANK YOU SHERRIELEE!!!

[Kisal]

Links to Kevinpa's are all on a Sticky at the top of this forum, just in case you hadn't noticed that. Good luck! I hope you get your belongings soon!

[Barbo]

Low Carb Chicken Pot Pie
Paula Deen made me hungry with her Hurry Up Chicken Pot Pie yesterday on her show so I thought I'd give it a whirl. Tweaked of course. Kevin of PA

6 servings approx 7 carbs each

2 cups chopped cooked chicken breast
3 hard-boiled eggs, sliced (1.5 carbs)
1 (16 ounce) bag of frozen stir fry veggies (10 carbs)
1 (10 3/4-ounce) can cream of chicken and mushroom soup (7.5 carbs)
1 cup chicken broth
Salt and pepper, optional
1 1/2 cups carbquik (18 carbs)
1 cup hood calorie countdown milk (3 carbs)
1 stick softened butter

Stir fry veggies until fork tender and set aside.
In a greased 2-quart casserole, layer the chicken, eggs, veggies. Mix the soup, chicken broth, and season with salt and pepper, if desired. Pour over the layers. Stir together the CarbQuik, milk, butter and pour this over the casserole.
Bake until the topping is golden brown, 40 to 50 minutes.