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Old 06-10-2009, 03:02 PM   #61
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Susie

You may have anything that I have posted. The help you provide is certainly worth sharing our recipes with you and your cookbook. I want signed copy however when you get it published!
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Old 06-10-2009, 06:35 PM   #62
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Susie, huge kudos to you for reorganizing all the recipes. Amazing piece of work.

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Old 06-10-2009, 07:10 PM   #63
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Please! can someone answer my ?

Hello, I 'am trying to find out info on medi weightloss. I had a appointment for a consultation and chickened out. I was not sure if it would work and if I would spend alot of money and not lose weight. But I need something,I am just getting fatter and unhealthier. I would appreciate it so if someone could give me advice on this...Thanks,Susan
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Old 06-14-2009, 12:02 PM   #64
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Susie and Jo,

Thanks for the French Silk Recipe. I need to work on a tweak for that too. I think it can be done.

McBoo

Last edited by McBoo; 06-14-2009 at 12:06 PM..
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Old 06-14-2009, 12:15 PM   #65
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I think so too,McBoo! The way it states on the recipe I picked up was way too high, but it does have some definite possibilities!

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Old 06-14-2009, 05:34 PM   #66
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Hey, are we allowed pine nuts? I sometimes used them in salads and with sauteed veggies.
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Old 06-14-2009, 05:42 PM   #67
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Quote:
Originally Posted by hudiman View Post
Hey, are we allowed pine nuts? I sometimes used them in salads and with sauteed veggies.
Oh my, never mind, I just looked up the nutritional value and a little/lot high on calories.
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Old 06-14-2009, 07:24 PM   #68
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Originally Posted by hudiman View Post
Oh my, never mind, I just looked up the nutritional value and a little/lot high on calories.
Great job on the reasearch Hudiman.

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Old 06-14-2009, 08:56 PM   #69
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Has anyone tried those medi clinic brownies? I am thinking of trying them.
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Old 06-14-2009, 09:44 PM   #70
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Has anyone tried those medi clinic brownies? I am thinking of trying them.
Mimi,

I have not tried them. The clinic that I go to made them for a birthday celebration and said they were good as long as you did not overcook them and ate them shortly out of the oven. One of the posters said she had heard that they were not very good. If you try them please let us know what you think.

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Old 06-15-2009, 02:07 PM   #71
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Boneless Skinless Chicken Breast
Garlic Thai Chilli Paste
Sugar Free Davinci Gourmet Coconut Flavored Syrup
Walden Farms Peanut Spread (Or other medi legal peanut spread product)
College Inn Fat-Free/Low Sodium Chicken Broth

Coat skillet with butter flavored Pam and cook boneless skinless chicken breast over medium heat.

When chicken breast are thoroughly cooked remove from pan.
De-glaze pan with fat-free/low sodium chick broth.
Whisk in skillet 2 tablespoons of peanut spread, 1/2 cup davinci gourmet sugar free coconut syrup and garlic thai chilli paste to taste ( a little goes a long way very spicy).

Return chicken breast to skillet and turn a few times to coat chicken breast.

Plate chicken breast and either serve remainder of sauce over chicken or on the side. You can also use the sauce on your medi legal veggies.

Enjoy.

McBoo

McBoo, what is the nutritional value for this chicken dish?

Last edited by hudiman; 06-15-2009 at 02:09 PM..
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Old 06-15-2009, 02:57 PM   #72
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Quote:
Originally Posted by hudiman View Post
Boneless Skinless Chicken Breast
Garlic Thai Chilli Paste
Sugar Free Davinci Gourmet Coconut Flavored Syrup
Walden Farms Peanut Spread (Or other medi legal peanut spread product)
College Inn Fat-Free/Low Sodium Chicken Broth

Coat skillet with butter flavored Pam and cook boneless skinless chicken breast over medium heat.

When chicken breast are thoroughly cooked remove from pan.
De-glaze pan with fat-free/low sodium chick broth.
Whisk in skillet 2 tablespoons of peanut spread, 1/2 cup davinci gourmet sugar free coconut syrup and garlic thai chilli paste to taste ( a little goes a long way very spicy).

Return chicken breast to skillet and turn a few times to coat chicken breast.

Plate chicken breast and either serve remainder of sauce over chicken or on the side. You can also use the sauce on your medi legal veggies.

Enjoy.

McBoo

McBoo, what is the nutritional value for this chicken dish?
Hudiman,

Any calories and carbs come from the chicken and broth. The peanut spread, thai garlic chili paste and davinci sugar-free syrups are all zeros.

Maybe someone who uses one of the programs that you can plug a recipe into can take a look at it.

McBoo
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Old 06-17-2009, 01:09 PM   #73
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Has anyone tried the all natural chicken sausages, buffalo style or apple maple? 1 link is 130 cal and 4g carb. The apple is yummy, haven't tried the buffalo style yet.
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Old 06-17-2009, 07:25 PM   #74
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There is a chicken sausage at my grocery...it is chicken and apple by Aidells:
Nutrition Facts
Serving Size: 1 link (85g)
--------------------------------------------------------------------------------

Amount per Serving

--------------------------------------------------------------------------------

Calories 210 Calories from Fat 150


--------------------------------------------------------------------------------

% Daily Value *
Total Fat 16g 25%
Saturated Fat 5g 25%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 90mg 30%
Sodium 740mg 31%
Potassium 0mg 0%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 16g 32%

--------------------------------------------------------------------------------

Vitamin A NULL
Vitamin C NULL
Calcium NULL
Iron NULL

--------------------------------------------------------------------------------

Est. Percent of Calories from:
Fat 68.6% Carbs 1.9%
Protein 30.5%



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Old 06-17-2009, 07:52 PM   #75
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Have you tried them? Very good. The brand I have is al fresco All Natural
My son ate the apple one which had a little more calories then the Buffalo Style, but this one is 130 Calories per link, 4g carb., 6g fat, 620mg sodium. Hope it is as good as the apple one.
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Old 06-24-2009, 10:50 AM   #76
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Miracle Noodles Q/A and Prep

Since there have been so many questions regarding the Miracle Noodles, I thought I would post this here so that it would be easy to find.


Quote:
Originally Posted by 2009ismyear
I am just in my first week but I am intrigued by these.. Hoping someone who eats them reguarly will post..


1) Can you only buy them online?
2) Can you eat in the acute phase of the plan?
3) Do they stall anyone?
4) How often you eat them?

Thanks in advance

There are 2 kinds of noodles; Shirataki Miracle Noodles and Shirataki Tofu Noodles. I haven't been able to find the Miracle Noodles in the stores in Orlando, so I buy mine online. I have a subscription, so I get them delivered every other month. These noodles have 0 calories. The Shirataki Tofu Noodles have 40 calories per bag. I have found these at Whole Foods and Publix here in Orlando.

I don't know if they are legal first week, but definitely after week 1. I have eaten them consistently since week 2 and have not noticed any stalling. I have lost 40 pounds since Nov. 20th. I probably eat them 4 times a week. They are especially helpful on those days when you are just plain hungry.

The prep that works best for me is to rinse them, then soak them in ice water with a splash of vinegar. The vinegar neutralizes the fishy smell. Then I drain them and towel dry them. I microwave them for 45-60 seconds and pat them dry a little more. From this point you can do all sorts of things with them like put them in broth, stir fry with them, make fettucini girlfredo (recipe in the recipe thread), but my favorite thing to do is spray them with butter spray, sprinkle a little bit of Johnny's garlic spread and seasoning, and top with 2 Tbsp of parmesan cheese. It's only 40 calories for the whole dish.

Enjoy!
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Old 07-06-2009, 12:30 PM   #77
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[quote=SDC2;12185530]I have been experimenting with the oopsie rolls. They are amazing. I found the post below at Revol-Oopsie Rolls - Protein Power Forums and have tried several of the ideas.

Susie

02-26-2008, 09:38 AM
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Re: Revol-Oopsie Rolls

-----------------------------------------------------

Hi Susie, I have a question for you, if you do not mind answering!

I tried the opssie rools and since I did not have the cream cheese, i used 1 egg and 1 1/2 edges of laughing cows - swiss light - and a pinch of cream of tartar (for 2 servings, I did not want to experiment with a whole batch and ruin them). They came out really good, savory and tasty, (I did not use splenda, I was looking for something salty instead of sweet) they were puffy but very soft. They did not crumbled when ate them, and the hold the ham very good, but as I said, they were very very soft.
When you make them with the cream cheese, do they come out very soft too? is there any way to make them crispier?

Even if they were soft, they were good dough! but since you are experiment, maybe you know how to get them crispiers ....

I left them 20 minutes in the oven. Maybe if I left them 30 minutes they will hard them a little bit?

Congratulation being in manteniance ..... you look great!

Thanks in advance

Silvia
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Old 07-06-2009, 01:28 PM   #78
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[quote=orlando2002;12189283]
Quote:
Originally Posted by SDC2 View Post
I have been experimenting with the oopsie rolls. They are amazing. I found the post below at Revol-Oopsie Rolls - Protein Power Forums and have tried several of the ideas.

Susie

02-26-2008, 09:38 AM
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Re: Revol-Oopsie Rolls

-----------------------------------------------------

Hi Susie, I have a question for you, if you do not mind answering!

I tried the opssie rools and since I did not have the cream cheese, i used 1 egg and 1 1/2 edges of laughing cows - swiss light - and a pinch of cream of tartar (for 2 servings, I did not want to experiment with a whole batch and ruin them). They came out really good, savory and tasty, (I did not use splenda, I was looking for something salty instead of sweet) they were puffy but very soft. They did not crumbled when ate them, and the hold the ham very good, but as I said, they were very very soft.
When you make them with the cream cheese, do they come out very soft too? is there any way to make them crispier?

Even if they were soft, they were good dough! but since you are experiment, maybe you know how to get them crispiers ....

I left them 20 minutes in the oven. Maybe if I left them 30 minutes they will hard them a little bit?

Congratulation being in manteniance ..... you look great!

Thanks in advance

Silvia
Silvia,

The Oopsie rolls I have made so far are delicate, but not wet. I'm not sure what you mean by soft. They are about the consistency of a pancake. They hold together fine, but if I am using them for a burger I need to make sure I get all the excess grease off the burger or the roll will get soggy.

I have a feeling that the cream cheese acts better as a binding agent then the laughing cow wedge as it is a thicker consistency.

You can toast them for a very short time as they burn very easily. They still don't get crisp. I don't know what would happen if you cooked them longer. I haven't tried that, but probably will soon. I would like to see if there is a way to make crackers out of them. I will let you know how my experiments go. Please keep me posted on your findings as well.

Susie

Last edited by SDC2; 07-06-2009 at 01:30 PM..
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Old 07-06-2009, 02:03 PM   #79
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Hi Susie, thanks for the reply.

Yes, they are delicate, but it holded the ham very good. Indeed their consistence were like panckages.

I will try to bake them longer to see if what happens ...

They did not break apart or crumbled. so I think the laughing cow cheese worked great when you do not have a ff cream cheese around. Since I used the swiss with herbs, it tasted great.

I will make them with FF cream cheese and I will see if there is any difference.

It is a great option for like a "sandwich" in the morning!

Have you tried making them with egg whites and egg beaters to cut the colestherol? I might try this also ... I do not know if the packed egg whites will stiff dough.

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Old 07-07-2009, 06:54 PM   #80
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Today I made the Oppsie rolls with the FF cream cheese, some garlic with parsley and the eggs and they were INSANELY good!!!

I made some hamburgers on the grill and used the Oopsies as buns and OMG, they were great! Even my husband ate one hamburger in my MEDI way and he was impressed!

Thanks Lord for the Oopsie rolls!!
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Old 07-10-2009, 06:53 PM   #81
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Where do you find cream of tartar? Is this in the baking aisle? Can the oopsie rolls be frozen?

Thanks,
Lorraine
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Old 07-10-2009, 08:59 PM   #82
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Where do you find cream of tartar? Is this in the baking aisle? Can the oopsie rolls be frozen?

Thanks,
Lorraine
At my local grocery store the cream of tartar is with the spices and they are stocked alphabetically. McCormick makes a cream of tartar.

Yes, oopsie rolls can be frozen. I freeze mine all the time.

Susie
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Old 07-16-2009, 01:02 PM   #83
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Susie - Does your recipe for Oopsie rolls use extra egg whites to lower the calories compared to Cleochatra's Oopsie Rolls? I made my first batch last night with the 3 eggs and separated the egg whites...I just wasn't sure if your recipe required additional egg whites are just the ones from the 3 eggs. I saw that Cleochatra's recipe is 87 calories per serving and yours are far less.

Btw, do you how many messages I need to post before being able to PM?

Thanks,
Lorraine
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Old 07-16-2009, 01:09 PM   #84
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Hi Lorraine

I copied the Oopsie Rolls from Cleochatra's website and modified it. She uses regular cream cheese and we are using FF cream cheese. Also it is the whites from the 3 eggs. Another thing ours are smaller, the original recipe makes 8 ours is 16. Hope this clears up the confusion!

Robyn
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Old 07-16-2009, 01:19 PM   #85
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Quote:
Originally Posted by crobyninc View Post
Hi Lorraine

I copied the Oopsie Rolls from Cleochatra's website and modified it. She uses regular cream cheese and we are using FF cream cheese. Also it is the whites from the 3 eggs. Another thing ours are smaller, the original recipe makes 8 ours is 16. Hope this clears up the confusion!

Robyn
Thanks Robyn! I really enjoyed my sandwhich today with deli meats and the oopsie rolls. I didn't use splenda, added italian herb blend, garlic salt, and FF cream cheese. My batch came out with 9. I guess I like my sandwhiches bigger I'm going to figure out the calories base on your nutritional guidance to make sure I don't go over 500 today!

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Old 07-16-2009, 02:47 PM   #86
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LOL, I know what you mean about the bigger sandwich, and I do make mine in 8 and just double the cals. You got me thinking and I just made a batch where I used an additional 1/4 cup of egg whites, which only adds 30 cals. They are much fluffier and therefore bigger. I will post how they work as a bun. Enjoy!

PS, these oopsies are just awesome for the need for a sandwich!
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Old 07-25-2009, 09:49 AM   #87
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Cucumber Raita

Thanks for the Cucumber Raita!

It is great and I have shared with several friends!
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Old 07-25-2009, 10:00 AM   #88
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You are most welcome, Nikki! Glad you enjoyed it!

Jo
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Old 07-26-2009, 07:27 PM   #89
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Anyone in Mass. find the One Carb Ketchup anywhere? If so, which grocery store? I think it is pretty good, but I can't remember where I bought it. I think I might have sent for it from Netrition. Would like to find it in a regular store. Thanks, Ginny
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Old 08-10-2009, 04:35 PM   #90
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Crustless Pizza

So, tried the crustless pizza tonight and am pretty convinced I did something wrong. It was SOOOOOOOOO good!!!!! There's NO WAY that stuff's legal!

I decided to try making it cause my husband had made regular pizza for our kids tonight and I walked into the door not knowing the serious temptation lying behind it. This recipe was a great substitute.
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