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Old 03-04-2013, 09:13 AM   #31
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Quote:
Originally Posted by flagman1776 View Post
I am switching to real butter... Cooking with it. Tonight I had more skinless chicken... this time I cooked in butter with my salad (mostly letuce & cucumber, with a couple of grape tomatoes cut up for color) & a couple of walnuts for desert. (There are less than 5 carbs in 1 oz of (baking, nothing added) walnuts but I'm very sensitive so am limiting to 1/2 oz.)
Atkins (1972) I see 40% fat/ 60% protein. Sorry, I should have stuck a bookmark in. If you are hungry, you need more fats... fats kill the hunger.
I'm curious why you are using skinless chicken? Is it on purpose? I have noticed it is almost impossible to find chicken breasts on the bone, much less with the skin still attached. Chicken cooks so much better on the bone, and from what I've been reading, we really do need the essentials that come from the bone when cooked (for joint health, among other things).
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Old 03-04-2013, 09:21 AM   #32
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Originally Posted by Heheher View Post
Melted butter goes great with any meat.
and it goes great on veggies, too! I just bought my first jar of ghee (clarified butter) to add to the mix.
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Old 03-04-2013, 09:45 AM   #33
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Quote:
Originally Posted by Pippa View Post
I'm curious why you are using skinless chicken? Is it on purpose? I have noticed it is almost impossible to find chicken breasts on the bone, much less with the skin still attached. Chicken cooks so much better on the bone, and from what I've been reading, we really do need the essentials that come from the bone when cooked (for joint health, among other things).
I agree with you and I have gotten into more of a habit of buying a whole chicken and cooking it in the oven for a couple of hours, skin on. Much tastier and better for us. It lasts a few meals also.
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Old 03-04-2013, 10:54 AM   #34
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Because I'm on my own for breakfasts & lunches. My DW does dinners. It was on sale this week.
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Old 03-04-2013, 11:56 AM   #35
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Quote:
Originally Posted by Pippa View Post
I'm curious why you are using skinless chicken? Is it on purpose? I have noticed it is almost impossible to find chicken breasts on the bone, much less with the skin still attached. Chicken cooks so much better on the bone, and from what I've been reading, we really do need the essentials that come from the bone when cooked (for joint health, among other things).
That's weird. I only buy split chicken breasts, which are on the bone and have skin. The brand I buy (Foster Farms--no "enhancements") is often on sale for $.99/lb here in SoCal. I love cooking it on the bone. Even if I choose to take it off the bone later, like for stir fry, I prefer to keep the bones for broth.

I can't remember the last time I bought boneless skinless chicken breasts. They're not my cup of tea.
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Old 03-04-2013, 12:33 PM   #36
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Originally Posted by Rod View Post
and it goes great on veggies, too! I just bought my first jar of ghee (clarified butter) to add to the mix.
Have you ever made your own ghee?
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Old 03-04-2013, 03:28 PM   #37
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I never heard of Ghee? I don't think it's Yankee Cuisine. I like my butter fresh from the farm.
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Old 03-04-2013, 03:56 PM   #38
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Quote:
Originally Posted by flagman1776 View Post
I never heard of Ghee? I don't think it's Yankee Cuisine. I like my butter fresh from the farm.
Ghee is butter that has been clarified and cooked a little so it has a nutty taste. It is solid at room temperature and does not need refrigeration (because the milk solids have been removed through the clarification process). It is the fat of choice in Indian cooking, and can be purchased in jars in Indian and Asian groceries.
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Old 03-04-2013, 07:12 PM   #39
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I'm finding it is difficult for me to get enough fat in my day. I no longer eat dairy other than organic butter & eat very simple foods.

I'm using extra coconut oil when cooking but I still come up short. I'm going to have to get more creative.
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Old 03-04-2013, 10:56 PM   #40
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You could try the coconut oil candies or coconut bombs. What are they called y'all?

Anyway, I use unsweetened coconut and coconut oil, sweeten with a little stevia (you could use you favorite sweetener) whirl it all in a ninja or blender and pour into the little mini cup cake papers and chill. You can add almonds or pecans or even do a little of the coconut bark (coconut oil, cocoa powder and sweetener) on top.
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Old 03-06-2013, 07:18 AM   #41
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Quote:
Originally Posted by synger View Post
I make an herb/garlic butter than I keep on hand to top lean meat like fish or chicken (or even red meat that's gotten a little dry). It's also great on veggies.

Just soften a stick or two of butter, crush a clove of garlic, mix the butter and garlic and some herbs (I like rosemary and savory), and then put in a small bowl and refrigerate.

Or use a cardboard roll (toilet paper for one stick of butter, paper towel for two), and cut the upper third off it. Line it with waxed paper and put your softened herb butter into it. Wrap the waxed paper around the top and refrigerate. This gives you a "log" of herbed butter that's very easy to cut a pat off for flavoring and topping food.
This is a great idea!! Thanks!! I always wondered how I could shape herbed butter... I always just make it in a little bowl.
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Old 03-06-2013, 07:41 AM   #42
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Quote:
Originally Posted by DiamondDeb View Post
I'm finding it is difficult for me to get enough fat in my day. I no longer eat dairy other than organic butter & eat very simple foods.

I'm using extra coconut oil when cooking but I still come up short. I'm going to have to get more creative.
I don't eat dairy anymore either, and I find that using bacon fat, EVOO, and CO are plenty to keep me up on fat. I find that using about 3 tbsp CO in my Coffee everyday and that along with having the fattier cuts of meat and using EVOO to make my own salad dressings or even drizzle over my veggies is enough fat for each day for me. I don't snack much so nuts are not something I rely on to help up fat intake. I just make sure I use good quality oils on salads and veggies.

Make some of the fat bombs if you are still falling short. Just don't feel like you have to force it down! Try some different oils like walnut oil, macadamia oil, toasted sesame oil in homemade sauces to add variety and enough fat. I also incorporate Coconut milk into recipes instead of cream and that helps too!
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