Low Carb Recipe Pictures

[Tilly]

When I have time today, I will certainly be viewing that one, thanks, Kent!

[sherrymyra]

these sound great. Might make them this weekend.

[tulipsandroses]

Originally Posted by cleochatra

Celeriac chips fried up for the Super Bowl. They're crispy and induction friendly (count them as an "other" vegetable).

Hi Cleo, Those look great. I'm amazed at how thin your chips are! What do you use to cut them so thinly? I love celeriac but they are such a pain to cut up.

[cleochatra]

We broke down and purchased a meat slicer since I can't stand big hunks of uneven meat. I know-- I'm a little autistic in that way. I'm super finicky with textures. We slice with a super slim setting. I found a vast jicama yesterday that would literally make BAGS of chips thin-sliced. It was at least the size of a softball.

[Jennifer Eloff]

EGG, HAM AND CHEESE MUFFIN
Similar to an Egg McMuffin®. This makes for a substantial and very tasty breakfast! It will be hours and hours before hunger strikes again.

English Muffin (this thread: English Muffin (GF) - ready in a jiffy! Photo included )

2 tsp butter (10 mL)
1 slice of cheese, OR
2 tbsp shredded Cheddar cheese (30 mL)
1 poached egg
1 slice of Canadian ham or bacon

Prepare English Muffin, page___ as directed. Toast halves well and butter. Place slice of cheese on one half and top with poached egg and Canadian ham. Top with remaining half.

Helpful Hint: I sometimes like to add a little mayonnaise as well.

[CincyDeb]

This is one of my whole family's favorite - even the non LCers. And it has bacon ... how can you not LOVE it!

[CincyDeb]

Saute mushrooms and garlic in olive oil - remove from pan.
Cook bacon in same saute pan (about 8 slices)
Remove from pan and place on paper towel.
Sprinkle chicken breast tenders with garlic salt.
Brown chicken in bacon grease until brown.
Remove chicken from pan.
Add chicken stock to pan to deglaze and add large package of fresh spinach and stir it around the pan until it cooks down.
Add the chicken and mushrooms back to pan and add heavy cream. Cook until it thickens.

The amounts vary. If I use 2 packages of chicken, then I normally use around 1 cup each broth and cream. I get the largest pack of spinach I can buy (normally from Sams). It looks like it won't fit but it's amazing how it cooks down.

At the end - sprinkle with cooked bacon.

[Tilly]

Thanks for sharing, here's another to add to my to bake list. WOW, all my favorite ingredients!!!!!!

[cleochatra]

Breadsticks made of chicken and cheese and a few other ingredients. You would never guess it's not real bread!

[Tilly]

That is amazing. I just looked at your site and could not believe what was in them. And more amazing I have a bunch of the ingredients already cooked and frozen and ready to go! Question, did you purchase that low carb tomato/pizza sauce or did you make it?

[cleochatra]

I purchased the sauce, Tilly. I buy the store brand pizza sauces because they are lower carb (look for ones that don't contain sugar) and they're thinner, so a little bit goes a long way! I really love those sauces.

Thank you so much for your kind words! I am shocked at how unlike the ingredients they really are. These even look like bread. I bought more chicken and plan to make more this weekend.

[Tilly]

Originally Posted by cleochatra

I purchased the sauce, Tilly. I buy the store brand pizza sauces because they are lower carb (look for ones that don't contain sugar) and they're thinner, so a little bit goes a long way! I really love those sauces.

Thank you so much for your kind words! I am shocked at how unlike the ingredients they really are. These even look like bread. I bought more chicken and plan to make more this weekend.

Just like everything else, I'll bet they taste like chicken!!!
(I just had to say it!!!!!) I can't wait to try them. Got some chicken thawing in the frig now. Thanks!

[cleochatra]

Haaaaaaaaa!!!!

[Jennifer Eloff]

B's Cinnamon Raisin Bread Pudding

[cleochatra]

Pan pizza is so easy. Just use a springform pan to bring the magic.



A 10" pizza



Look at that texture. I mean seriously:

[drjlocarb]

Cleo, you are just BAD!!!!


Chicken?? REALLY??

[cleochatra]

Chicken: It's the cauliflower of the meat kingdom.

[soon]

Where can I find Dotties thread for the biscuit recipe?

[sherrymyra]

I can't imagine how those bread sticks don't taste like chicken. Or do they. Well that wouldn't be so all bad I suppose. The texture does look like real bread sticks.

[sherrymyra]

That bread pudding looks awesome.

[LindaSue]

Cleochatra, can you give me a rough idea of how many ounces of chicken breast you need to make 1 cup? Would that be about one average size breast?

[dianafoot]

kl
I am a bit of a barbecue snob (if you live in the South, you know "barbecue" means slow-cooked, smoked pork, shredded or chopped, with a sauce). I've experimented with dozens of recipes and have finally found one that almost rivals my granddaddy's famous barbecue from his restaurant "Rollins Barbecue" in Wilmington North Carolina. Yay!

[SCOTTSDALEJULIE]

Originally Posted by dianafoot

kl
I am a bit of a barbecue snob (if you live in the South, you know "barbecue" means slow-cooked, smoked pork, shredded or chopped, with a sauce). I've experimented with dozens of recipes and have finally found one that almost rivals my granddaddy's famous barbecue from his restaurant "Rollins Barbecue" in Wilmington North Carolina. Yay!

aRE YOU GOING TO SHARE?

[Tilly]

Originally Posted by SCOTTSDALEJULIE

aRE YOU GOING TO SHARE?

No kidding you can't just leave us hanging here with our tongues out, drooling on the keyboard.

[dianafoot]

hahahah, yes, I will definitely share! I have to go back through my notes and my adjustments to the recipe I used (from America's Test Kitchen) and put it all together. I will start a thread, probably tonight, with the words barbecued pork in it. the buns, by the way, were made using kevinpa's last flour mix and I will give that recipe, too.

[Tilly]

Originally Posted by dianafoot

hahahah, yes, I will definitely share! I have to go back through my notes and my adjustments to the recipe I used (from America's Test Kitchen) and put it all together. I will start a thread, probably tonight, with the words barbecued pork in it. the buns, by the way, were made using kevinpa's last flour mix and I will give that recipe, too.

Thank you and are you kidding about the buns? I thought they were some HC buns that were put there just to show off the bbq! Wow, and from Peggy's recent recipes (thanks, Peggy!) I have some of Kevin's flour mix made up. Yeah! Thanks for sharing, I will be on the lookout for both.

[dianafoot]

recipes for barbecue pork and buns are now posted on old style southern barbecue, here we come!
Enjoy! Diana

[heatherwagnon]

Originally Posted by GTBraveGirl

I am on a low carb journey. I take in less than 20 grams a day. However, my WOE isn't strictly Induction. I would love to get pics and recipes of low carb meals that will fit into that life style. Here is my sausage and cheese floopsie to start it off. It was delicious and I can't make oopsies.

Floopsie Recipe (taken from a post by Diana)
4 eggs (separated? NAH!!)
4oz cream cheese
1/4 tsp salt
1/4 tsp cream of tartar
2tsp [COLOR="Red"]worth[/COLOR] of sweetener (splenda, stevia.. whatever equivalent)
2TBS coconut flour (I might try almond next...)

blend in magic bullet or blender and pour into a well greased 9x13 pan. there will be small lumps of cheese that's OK.

bake at 300 for 25 minutes

I did use almond flour which makes it induction nonfriendly.

It would be me to quote the very first post on this thread but does anyone know if you can freeze these?

[cleochatra]

You can freeze them. My oopsies freeze great, and this is just essentially a flat oopsie.

[cleochatra]

This is a pizza crust for vegetarians: Mushroom, mozzarella and parm. The mushrooms are nice because it gives a good protein-y mouthfeel, but the chicken crust is still my absolute fave. This is a good option if you don't eat meat but you still want a "beefy" crust.