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Old 02-26-2006, 03:47 PM   #181
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Unless my math skills have totally gone to h*ll, that is only 6 net carbs per slice - 11 carbs minus 5 fiber.

Kinda like the Ezekiel bread which I love, which DOES have yeast but everything else is sprouted grains. So tasty and filling! And sometimes I have a piece of that with SF peanut butter (homemade or Trader Joe's, just peanuts and salt) and that will hold me for breakfast.

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Old 03-12-2006, 02:39 PM   #182
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chef's salad

I'll have a chef's salad at the local diner some mornings.
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Old 03-22-2006, 06:03 AM   #183
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2 burger patties centered with mushrooms and melted cheese.....amazing makes a good sandwhich, also good centred with tomato and cheese or bacon and cheese.
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Old 03-22-2006, 06:13 AM   #184
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Tacos!

I took Mama Lupe's lc tortillas this morning and put some shredded roasted pork in them with salsa, nopalitos(cactus) and a smidgen of cheese for something different. I needed a break from eggs and Eggbeaters! Needed to finish up those tortillas before they got stale (that's my excuse anyway!!!! )
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Old 03-23-2006, 06:44 AM   #185
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Since chicken pot pie is my daughter's favorite food, I make it often. I use a combination of the Atkins recipe, the Carbquik recipe and my old standard, Fanny Farmer. I was in a hurry the other morning and heated up the leftovers for breakfast and everybody loved it -- very comforting and filling on a very cold March morning! I usually give everybody else some applesauce with cinnamon on the side and add some rhubarb for me. I suppose leftover chicken and gravy on lc biscuits would be the same thing if you didn't want to go to the trouble to make chicken pot pie!
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Old 03-23-2006, 07:11 AM   #186
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Yum!

Great idea Oliveoyl - Tell me, what do you do with your rhubarb? I bought some recently and ended up just stewing it and eating it like that with Splenda in it but am looking for more ideas...I LOVE rhubarb, having eaten it a lot in a Crumble while growing up overseas.

As for breakfast this morning, I ended up having one slice of Spongebob's bread toasted with some butter on it and 4 oz of Greek style yogurt with 1/4c of unsweetened mixed berries & 1TBSP flax meal mixed into it. Very filling and a nice change from eggs.
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Old 03-24-2006, 07:46 AM   #187
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I also like to make a nut crust and put stewed rhubarb in that and top it with a little custard or some whipped cream. A friend of mine makes a rhubarb custard pie with bananas that's really good, although I realize bananas are high-carb. Maybe a few slices wouldn't hurt! I love stewed rhubarb with vanilla and lots of cinnamon. Some cookbooks recommend a pat of butter on top, and although I love butter, I don't really like it on rhubarb. Another favorite breakfast (from Joy of Cooking) is lc biscuits, rhubarb and sausages. I've been thinking along the lines of a rhubarb chutney lately, but I haven't got around to trying that yet!
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Old 03-24-2006, 07:51 AM   #188
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One more idea in my long, long list of things to try someday: there's a Peaches and Cream omelet in the Atkins Cookbook: a sweet cream cheese omelet filled with stewed peaches that I thought might be really good filled with stewed rhubarb instead. If you haven't tried them, the omelet recipes in the Atkins Cookbook are out of this world!
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Old 08-09-2006, 06:19 PM   #189
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Breakfast is most difficulty for me too because I don't like the texture of scrambled eggs. I usually eat leftovers but I never thought about eating the low carb cheesecake. I have a good receipe for it if anyone needs it.
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Old 08-09-2006, 06:52 PM   #190
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Quote:
Originally Posted by geechigirl
Breakfast is most difficulty for me too because I don't like the texture of scrambled eggs. I usually eat leftovers but I never thought about eating the low carb cheesecake. I have a good receipe for it if anyone needs it.
We always need GOOD recipes, that's what keeps us going
Please share your recipe.
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Old 11-02-2006, 10:45 AM   #191
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I sometimes make shredded cabbage with cripsy bacon. It's good
with roast chicken also. Eggs don't always agree with me. Maybe I've eaten too many. I like leftover homemade
soups too.
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Old 11-02-2006, 12:36 PM   #192
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How about a nice bowl of strawberries and cream oatmeal? Sounds good, huh?
I just bought a package from Netrition. It has only 190 gms sodium(9% MDR), 0 gms cholesterol, [COLOR="SeaGreen"]14 gms carbs MINUS 12 gms fiber = 2 net gms carbs[/COLOR], and [COLOR="seagreen"]12 gms proteins[/COLOR]! O gms sugar!

[COLOR="DarkOrchid"]Try it, you'll like it! [/COLOR]


Lee
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Old 08-19-2008, 09:32 PM   #193
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egg cremes

on another thread, someone mentioned egg cremes....anyone know what these are?
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Old 07-30-2009, 06:29 AM   #194
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Time to revisit this forum......been looking for some new breakfast ideas for me and hubby. Here are a few of my additions too:

MY NOTES: I made this a tad bit different and to what ingredients I had on hand. For the canned chilies and salsa, I just drained a can of Rotels really well and added the whole can in place of those 2 ingredients and it turned out excellent this way. I also sprinkled about 1/2 tsp cayenne pepper in the eggs, which now gives it a nice bite without too much heat.

I generally top mine with Tabasco Green Jalapeno Sauce.



Southwestern Breakfast Squares

Similar to a strata/frittata ~ serve with additional salsa and sour cream if you like.

10 eggs
4 TBS cream
1 (4oz) can diced green chilies
2 TBS salsa
1/4 tsp salt
1/2 cup green or red bell pepper, diced
1 TBS onion, diced
1/2 cup Monterey Jack cheese, shredded ~ divided
1/2 cup Cheddar cheese, shredded ~ divided

Preheat oven to 350*

Beat eggs and cream. Add all ingredients except 1/2 of each cheese. Blend well. Pour into an 8x8 buttered non metal baking dish. Sprinkle with remaining cheese and bake for 40 minutes.

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Old 07-30-2009, 06:31 AM   #195
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MY NOTES: I added 8 eggs instead of 6 because most of my recipes call for 8-10 eggs so I thought 6 was being skimpy. I also doubled the bacon and used grape tomatoes (those are really sweet). In place of milk, I used heavy cream and I added a heavy sprinkle of cayenne pepper. This is excellent topped with a little sour cream.


Bacon Tomato Frittata

My DH is the breakfast maker in this house and this is one of his specialties. I hope you enjoy it as much as I do....by Boca Pat

25 min | 5 min prep

SERVES 4

* 6 slices bacon
* 7 eggs
* 1/4 cup milk
* 1 teaspoon Dijon mustard
* 1 cup coarsely chopped seeded tomato
* 1 garlic clove, minced
* 1 cup shredded cheddar cheese

1. Cook bacon in large skillet;remove reserving 1 tbsp drippings in skillet; break bacon into bite sized pieces; set aside.
2. In medium bowl, combine eggs, milk and mustard; blend well.
3. Heat reserved bacon drippings over low heat; add tomato and garlic; cook 2 minutes or until tomato is warm Stir in bacon.
4. Pour egg mixture into skillet; cook over low heat 4 minutes; as edges set run spatula around edge of skillet and left egg mixture to allow uncooked egg to flow to bottom of skillet Cover; cook an additional 4 to 5 minutes or until top is set but still moist.
5. Sprinkle with cheese; cover tightly; remove from heat; let stand 1 to 2 minutes or until cheese is melted cut into wedges to serve.

4 servings each with: 417 calories, 34.1g fat, 23g protein, 4.1g carbs and a trace of fiber

Source: Recipezaar

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Old 07-30-2009, 09:11 AM   #196
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Sounds real good, Linny, and nice photos! I make something similar to those Southwestern Breakfast Squares.
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Old 12-10-2009, 07:57 PM   #197
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Scotch Eggs are hubbies new favorite...made w/o any bread crumbs works fine. Served with a quart of fresh milk (we have a cow) and a piece of fruit and he's good ta go
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Old 05-26-2010, 01:43 PM   #198
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Here's my new experiment that works both as a breakfast or a dessert, and it's under 2 minutes to fix and under 4 carbs, as the only carbs ae in thee walnuts.

1/4 c walnuts (chopped to about the size of unpopped popcorn kernals)
1 to 2 T of Coconut oil or Butter
1 T. sugar free pancake syrup (or davinci syrup of your choice)
optional: top with half & half or whipped cream)

Melt oil or butter in a small skillet, add walnuts and stir for about a minute being careful not to scorch the nuts. Take off heat and add the syrup and stir before putting in your bowl. I like to eat this with a tiny spoon to savor the flavor...kinda reminds me of oatmeal and it fills me up the same way. But let me know what you think!
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Old 07-11-2010, 08:28 PM   #199
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Pancakes! I just had these this morning and I can't wait until tomorrow morning to have them again!!! These have ricotta instead of cream cheese.

FRENCH PANCAKES!

1/2 C. Ricotta cheese
1 whole egg 1 egg white
1 packet of Splenda
1/2 t. (or more) vanilla extract
1/2 t. (or more) cinnamon

Mix and cook like regular pancakes. Just be careful not to try to turn them over too early or they'll break up. This made four small pancakes. I put butter on them and enjoyed them!!!!
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Old 07-17-2010, 08:58 AM   #200
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Bumping this up.

I made this today, but wanted more of a single serving custard. Used 2 eggs, and cut everything else in 1/2. Didn't have nutmeg, but did have pumpkin pie spice. I also added a packet of Splenda. I don't know what the texture was supposed to be but my eggs kind of scrambled.

I added some half & half, cinnamon, and a few slivered almonds, and ended up with something very much like a soft oatmeal. Delish! Quick 2 minute breakfast.

Quote:
Originally Posted by EveH View Post
TWO OF MY FAVORITES.....

STOVETOP CUSTARD

5 eggs
1 tablespoon nutmeg
2 tablespoons butter
2 tablespoons heavy cream
1 teaspoon vanilla



How to Prepare:

Mix together eggs, heavy
cream and nutmeg. Melt
butter in small pan of
stovetop.
Pour egg mixture into hot
butter- stir till done. Sprinkle
with a little more nutmeg.
I like mine with a few
teaspoons of milk- like a
hot cereal. Yields 1 serving.

This makes a rich, warm,
sweet mock custard that is
heavenly. Does NOT taste
like eggs!
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Old 08-08-2010, 09:02 AM   #201
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yogurt!!!!!!!

So excited!!! I have not been able to find a low carb yogurt as everywhere around me has stopped carrying, blue bunny. I walked into Fry's and low and behold....carb masters low carb yogurt!!!!!!!!!! I had to do a double take! It only has 3 net carbs and 3 grams of sugar, 12 grams of protein and 1.5 grams of fat. I am celebrating a 25 lb. loss and I am going to need to start adding things here and there when I reach my goal weight soon. This is perfect and so nice for on the go breakfasts! maybe even a smoothie! oh yeah!
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Old 08-11-2010, 01:35 PM   #202
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When the weather gets warmer, we really enjoy Linda Sue's Blender Coconut Pie with a little blueberry sauce on top -- it's very filling (and nutritious) with all that coconut in it and it's very nice when other foods seem too heavy.

We also like George Stella's Breadless Bread Pudding, with maybe some syrup and sausage on the side -- but that's a cold weather breakfast.

Both of these have to be made ahead as they take a while to bake, but then you just take them out and serve them in the morning.
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Old 09-28-2010, 06:13 AM   #203
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Looking for more ideas ~ one of my favorite threads here at LCF
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Old 05-16-2011, 04:31 PM   #204
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Quote:
Originally Posted by EveH View Post
STOVETOP CUSTARD

5 eggs
1 tablespoon nutmeg
2 tablespoons butter
2 tablespoons heavy cream
1 teaspoon vanilla



How to Prepare:

Mix together eggs, heavy
cream and nutmeg. Melt
butter in small pan of
stovetop.
Pour egg mixture into hot
butter- stir till done. Sprinkle
with a little more nutmeg.
I like mine with a few
teaspoons of milk- like a
hot cereal. Yields 1 serving.

This makes a rich, warm,
sweet mock custard that is
heavenly. Does NOT taste
like eggs!
Quote:
Originally Posted by njbowman View Post
I made this today, but wanted more of a single serving custard. Used 2 eggs, and cut everything else in 1/2. Didn't have nutmeg, but did have pumpkin pie spice. I also added a packet of Splenda. I don't know what the texture was supposed to be but my eggs kind of scrambled.

I added some half & half, cinnamon, and a few slivered almonds, and ended up with something very much like a soft oatmeal. Delish! Quick 2 minute breakfast.
Quote:
Originally Posted by DesertRoseQueen View Post
On the Stovetop Custard recipe I noticed there is no Splenda or Sweetner added. Where does the sweetness come from?
Quote:
Originally Posted by nikinakkinoo8633 View Post
I have been wondering that, too! And 1 Tblspn of Nutmeg??? hmmm...seems like a LOT of nutmeg!
I made this "stovetop custard" recipe and I did not enjoy it one bit. It ended up being bitter, over-nutmegged scrambled eggs. I added 9 million squirts of EZ Sweets and 8 extra gallons of heavy cream so that we could eat it, and we ended up throwing most of it away.

Ohhhh well.
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Old 08-24-2011, 01:30 PM   #205
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Stove Top Custard

Quote:
Originally Posted by EveH View Post
TWO OF MY FAVORITES.....


MOCK CHOCOLATE DANISH
(this is so versatile. You can leave out the cocoa, nuts, and protein powder and just add vanilla and it is still very good. ) My timing for my micro is different for this. I use 20 seconds to melt and 45 seconds to cook....you want it like custard not scrambled eggs........

2 ounces cream cheese
1 egg
2 Splenda packets -- if needed
the keto cocoa is sweet enough
1 1/2 tablespoons keto cocoa
3 tablespoons protein powder --
whey, or ground almonds or both


How to Prepare:

Put cream cheese in microwave for 30 seconds. Then put in all the rest. Stir with a whisk until well blended. Put in microwave for 1 minute. This is like chocolate sponge pudding with thick custard in the middle!

I found this on the recipe board. I use regular Hersheys's cocoa.



STOVETOP CUSTARD

5 eggs
1 tablespoon nutmeg
2 tablespoons butter
2 tablespoons heavy cream
1 teaspoon vanilla



How to Prepare:

Mix together eggs, heavy
cream and nutmeg. Melt
butter in small pan of
stovetop.
Pour egg mixture into hot
butter- stir till done. Sprinkle
with a little more nutmeg.
I like mine with a few
teaspoons of milk- like a
hot cereal. Yields 1 serving.

This makes a rich, warm,
sweet mock custard that is
heavenly. Does NOT taste
like eggs!
Do you add any sweetener to your Stovetop Custard??
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Old 09-06-2011, 07:13 PM   #206
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Here are a few I do when I'm sick of eggs:

Sausage Cheese Sliders
Smoked Gouda Breakfast Slider « Buttoni's Low Carb Recipes

A big sausage biscuit: Texas Sausage “Biscuit” « Buttoni's Low Carb Recipes

Leftover bits of dinner meat creamed on low-carb toast: Texas Sausage “Biscuit” « Buttoni's Low Carb Recipes

Classic southern sausage gravy (or bacon gravy) on low-carb toast:
Sausage Gravy « Buttoni's Low Carb Recipes

Lemon Curd on low carb biscuits: Lemon Curd « Buttoni's Low Carb Recipes
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Old 09-08-2011, 10:24 AM   #207
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Sorry, the link for the "leftover bits of meat" should have been this one: Chicken Bernaise on Toast « Buttoni's Low Carb Recipes
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Old 10-03-2011, 06:03 AM   #208
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Thanks for the links!!
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Old 10-03-2011, 09:26 AM   #209
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Loving those links Peggy! Now scouting out your blog for more! :-)
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Old 10-03-2011, 11:46 AM   #210
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MMMMMmmmm breakfast!
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