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Old 01-14-2008, 09:11 AM   #271
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Yummy dip for vegetables:

cream cheese (I usually use soft, light cream cheese)
soy sauce (I use less sodium)
toasted sesame seeds

Soften cream cheese and add soy sauce and sesame seeds, stir until well combined and creamy. Refrigerate and serve!

I don't measure anything, I just add and taste.
I would guess about 12 oz cream cheese, 1/4 C soy sauce and 1/4 C sesame seeds.

Enjoy!
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Old 01-14-2008, 09:17 AM   #272
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Ohh that sounds tasty AND easy.
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Old 01-14-2008, 09:18 AM   #273
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marking this spot! Yummy recipes!
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Old 01-14-2008, 09:52 AM   #274
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Tecnokitty's Italian Chicken with "Noodles"

Chicken breast or tenders (can either be frozen or not)
Spaghetti Squash
1 bottle kens lite Italian dressing

Put chicken in baking dish and pour dressing over the top. Cover baking dish and bake in the oven till done. Cut Spag squash in half and scoop out seeds. Microwave till you can easily pull out the "noodles" with a fork. Take the chicken out and put on a plate. Dump all the dressing and sauce over the "noodles" and stir well. Put on serving platter and lay the chicken on top. This is really good and even better cold the next day out of the fridge!
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Old 01-14-2008, 02:05 PM   #275
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Love this thread, but Dang it has gotten long. I've tried to go back through to find something and just been lost. Maybe we could spin off our ideas by main ingredient + 3 ingredients. Start new threads like: Chicken + 3 ingredients or Fish + 3 ingredients,you get the idea.

What do you all think?
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Old 01-14-2008, 02:42 PM   #276
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Chicken/Mushroom Mocktatoes

1 can cream of Chicken & Mushroom soup (Low carb count)
Ż cup cream (Milk)
1 small to medium head of steamed cauliflower lg. diced (not too done, it still has to bake.)


Combine ingredients and pour into a lightly greased casserole. Bake, uncovered, at 350 degrees for about 30 minutes.

You can add diced ham or top with cheese if you want it to be more of a meal.
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Old 01-14-2008, 02:58 PM   #277
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B. Prieto- I know what you mean, it makes my head spin sometimes. I usually print off the ones I like.
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Old 01-14-2008, 03:08 PM   #278
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I save mine as text docs on my desktop. That also reminds me to try making them
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Old 01-14-2008, 06:46 PM   #279
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All good ideas, that will require me to get more organized,
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Old 01-15-2008, 09:27 AM   #280
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I made "fish eyes" (also known as pinwheels) to take as a snack/lunch today while running around town.

sandwich sliced ham
cream cheese
dill pickle

I smear softened cream cheese all over the piece of ham. Then put a spear of pickle (split in half lengthwise) across that. Roll it, slice it into 12 pieces.

I also did some of these with green onion.

I have tried it before with pepperocini, but didn't like it too much. I would like to try it green olives. Or maybe an olive mix.
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Old 01-17-2008, 01:42 PM   #281
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Tuna Appetizer

Tuna salad of choice
dill pickles

Drain pickles on paper towel well. Spoon some tuna salad on each pickle. Serve cold.
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Old 01-29-2008, 08:11 AM   #282
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I stole this one from someone here (can't remember who!), and even if it's been mentioned, it needs to be mentioned again. It's so good!

Cabbage Sidedish

coconut oil for frying
bagged coleslaw mix

Fry it up! Very delicious. I've added mushrooms, onions, anything you can think of. One night I added a splash of cream to make it saucy and ate it with a bunless burger. So nummy.
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Old 01-29-2008, 05:18 PM   #283
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Bprieto.....I'm TOTALLY with you on the need for separate "Protein + 3 Ingredients" thread.....

1 for Chicken
1 for Beef
1 for Pork
1 for Seafood

BRILLIANT!

If you have chicken available for dinner, you hit THAT thread.....If you have beef, you go there.....

We can start the threads here and just hope the FABULOUS mods will let us take point!...*LOL*
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Old 01-30-2008, 07:59 PM   #284
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if you name them
* Three Ingredients + Chicken
* Three Ingredients + Pork
etc... they'll kind of sort up and search more easily...

Great idea.
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Old 01-30-2008, 10:53 PM   #285
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Oh, duh, I see you'all have already done that! Good going, and now I'm leaving
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Old 02-08-2008, 03:06 PM   #286
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Chocolate Toffee Bar (induction friendly )

1 stick of butter
1/2 c. splenda granular (yes it has to be Splenda and it has to be granular or no "toffee")
1 heaping tsp cocoa powder


Heat butter in a saucepan on med/high heat, allowing it to brown a bit (not much about a golden hue) and bubble. Add Splenda and cook for a few minutes, stirring at 20 second intervals. Then add cocoa powder. Stir constantly and cook a couple more minutes. Remove from heat.

Line a pan with foil or parchment, something to prevent sticking to pan. Pour into pan and freeze.

Notes: Additions can be made to this like PB, raspberry flavor, etc... There really is no limit.


Now, this is in the middle of freezing at the moment, so it very well COULD or NOT set up like coconut butter. When I checked and taste tested it, it was more fudgy with a toffee crunch running through it. YUM!
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Old 02-10-2008, 08:58 PM   #287
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Quote:
Originally Posted by gettinserious View Post
Chocolate Toffee Bar (induction friendly )

1 stick of butter
1/2 c. splenda granular (yes it has to be Splenda and it has to be granular or no "toffee")
1 heaping tsp cocoa powder


Heat butter in a saucepan on med/high heat, allowing it to brown a bit (not much about a golden hue) and bubble. Add Splenda and cook for a few minutes, stirring at 20 second intervals. Then add cocoa powder. Stir constantly and cook a couple more minutes. Remove from heat.

Line a pan with foil or parchment, something to prevent sticking to pan. Pour into pan and freeze.

Notes: Additions can be made to this like PB, raspberry flavor, etc... There really is no limit.


Now, this is in the middle of freezing at the moment, so it very well COULD or NOT set up like coconut butter. When I checked and taste tested it, it was more fudgy with a toffee crunch running through it. YUM!
That sounds really good. I think that I will give it a try.
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Old 02-11-2008, 02:21 AM   #288
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This site is awesome. I can't wait to try some of the recipes. It will be wonderful not to have to cook everynight.....
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Old 04-02-2008, 12:01 PM   #289
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Bump!
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Old 04-03-2008, 11:09 AM   #290
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I came here looking for something else, but stumbled upon this thread instead. What a lot of GREAT recipe ideas here! Thanks for sharing!
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Old 04-24-2008, 09:07 AM   #291
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bump
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Old 04-24-2008, 10:07 AM   #292
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was looking for this thread the other day it was a great one than died out thanks for bumping maybe it will revive. Actually I did a kind of linda sues gren enchillada casserole chicken , green enchillada sauce bake chicken for 45 min add green enchillada sauce mixed with 1/2 c sour cream pour on chicken and bake for 15 min. Melt pepper jack chicken on top of chicken in microwave. You may have to adjust baking time on chicken I used boneledss skinless thighs. Hmm this is 4 ingredients anyone counting?
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Old 04-24-2008, 11:14 AM   #293
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Wonderful thread! Thank you!
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Old 04-24-2008, 02:07 PM   #294
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Nothing like simple recipes to motivate one to stay on plan. We're all so busy and look for things simple and good.

Here's one when you are looking for easy and lots of flavor.

1 jar dried beef
several small whole dill pickles
pkg cream cheese
worcestershire sauce

Open jar of dried beef and fan out the slices. Take the cream cheese and blend it with the worcestershire sauce to your taste. Lay out the dill pickles, dry with paper towel.

Take 1 slice of beef, spread with the cream cheese mixture, wrap it around the dill pickle. Take a sharp knife and slice into slices. Yummy

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Old 04-25-2008, 06:31 AM   #295
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This has probably been posted before but it's new to me.

1/2 cup cottage cheese (I like Friendship brand 1%- only 3 carbs
2 tablespoon of your favorite DaVinci syrup (more of less to taste)
1-2 teaspoons water

Put this into a blender or Magic Bullet and blend until smooth. It makes it creamy like a pudding and really curbs my sweet tooth. I've been having this almost every evening for dessert. So far I've tried pineapple, raspberry, French vanilla and English toffee syrup.
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Old 04-26-2008, 06:15 PM   #296
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FYI....whole fryer chickens and small turkey breasts can be done in your crockpot frozen.

Yes, frozen.

Just be sure to get the type that does not have the giblets and junk stuffed in the cavity.

It really works great if you are going to be gone more than 8 hours. I'm a teacher and leave at 0700 to get to school. I put this in the crockpot and turn it on high. We don't usually eat until after 5...so, it's good to go. Enough liquid comes off the frozen bird to not need to add any.

So, put the foil on the bottom, your seasonings on the frozen bird, and let 'er rip.

Falls off the bone.
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Old 04-27-2008, 11:37 AM   #297
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Quote:
Originally Posted by gettinserious View Post
Chocolate Toffee Bar (induction friendly )

1 stick of butter
1/2 c. splenda granular (yes it has to be Splenda and it has to be granular or no "toffee")
1 heaping tsp cocoa powder


Heat butter in a saucepan on med/high heat, allowing it to brown a bit (not much about a golden hue) and bubble. Add Splenda and cook for a few minutes, stirring at 20 second intervals. Then add cocoa powder. Stir constantly and cook a couple more minutes. Remove from heat.

Line a pan with foil or parchment, something to prevent sticking to pan. Pour into pan and freeze.

Notes: Additions can be made to this like PB, raspberry flavor, etc... There really is no limit.


Now, this is in the middle of freezing at the moment, so it very well COULD or NOT set up like coconut butter. When I checked and taste tested it, it was more fudgy with a toffee crunch running through it. YUM!
How many servings does this make?
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Old 04-27-2008, 08:36 PM   #298
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It was 3 servings. I poured it into an 8 inch round pan and froze it, then broke it into 3rds.
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Old 04-28-2008, 10:35 AM   #299
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excellent thread!
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Old 04-28-2008, 11:18 AM   #300
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Hope this is not something old hat to you all but I just tried this at a friends house & loved it! So fast & easy & I don't even like cooked spinach!! You could easily add mushrooms or a few grape tomatoes etc to extend it a bit & add color. (Friend added cooked Penne pasta to make it a complete meal for her & her husband)

ROASTED CHICKEN & BABY SPINACH with Parmesan Cheese

Chicken (cooked & sliced in thin strips)
cellophane bag of Baby Spincah leaves
1/4 of a sweet onion (thin sliced)
1-2 cloves garlic minced

Purchase either a rotissere chicken OR in the deli departmnet they often sell Boars Head Brand (I believe) of a cooked chicken they can slice to any thickness.

I quickly saute the entire bag of baby spinach leaves plus thinly sliced onion & my minced garlic in approx. 1 Tbsp. bacon grease OR olive oil. Add salt, pepper. Cook a minute or two. Add in as much of the cooked chicken you like (I used a breast plus a few extra bits that I pulled from the backbone). Add some italian seasoning to taste & lots of Parmesan cheese. VOILA!!!!

Like I said earlier... you can add mushrooms, tomatoes etc!
Julie
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