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Old 06-09-2008, 01:56 PM   #331
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Quote:
Originally Posted by g8rchic View Post
This is delish!

Portabello mushrooms
hot italian sausage
cream cheese

brown sausage, add cream cheese and mix until combined. Fill portabello caps and put in oven 350 degrees

Add any spices you like to the filling, I like garlic, pepper, soy sauce. I also like to bake 10 minutes and top with mozzerella or provolone and cook another 10. All this adds a few more ingredients though.

It is very yummy!
Do you find the Portabello mushrooms themselves are done with just 20 minutes of cooking time? I seem to have trouble with cooking filled mushrooms as they don't seem soft and done but rather firm and have a somewhat raw taste.
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Old 06-09-2008, 02:00 PM   #332
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My recipe for stuffed mushrooms has you prebake the mushrooms for 10-15 minutes before you stuff them and finish the baking. That would solve your raw mushroom problem.
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Old 06-09-2008, 02:04 PM   #333
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Quote:
Originally Posted by g8rchic View Post
This is delish!

Portabello mushrooms
hot italian sausage
cream cheese

brown sausage, add cream cheese and mix until combined. Fill portabello caps and put in oven 350 degrees

Add any spices you like to the filling, I like garlic, pepper, soy sauce. I also like to bake 10 minutes and top with mozzerella or provolone and cook another 10. All this adds a few more ingredients though.

It is very yummy!
Ohhh, this sounds divine. Gotta try it.
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Old 06-09-2008, 02:24 PM   #334
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I brush the caps with melted butter, inside and out before filling and they are always nicely done in 20 minutes. Maybe the pre-baking will work for you?
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Old 06-09-2008, 06:24 PM   #335
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mmmmm, Rachael Ray is right about that! Everything is bettah with buttah! And we know Paula Deen loves the butter.... I love butter... lol.
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Old 06-09-2008, 06:29 PM   #336
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Originally Posted by gettinserious View Post
mmmmm, Rachael Ray is right about that! Everything is bettah with buttah! And we know Paula Deen loves the butter.... I love butter... lol.
unfortunately Paula Deen also loves flour...
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Old 06-09-2008, 06:55 PM   #337
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And sugar, chocolate and alcohol. What a woman!

I know all about them southern comfort foods she likes to prepare.
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Old 06-09-2008, 06:56 PM   #338
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And sugar, chocolate and alcohol.
I really want all of that.
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Old 06-09-2008, 06:58 PM   #339
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I really want all of that.
And not necessarily in that order.
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Old 06-09-2008, 07:04 PM   #340
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me too, you would think I'd learn!
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Old 06-12-2008, 03:55 AM   #341
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OK so this technically has 4 ingredients if you count the water but these are so easy and so good. I'm not sure who "Peg" is but I'd thank her if I knew. Tastes like peanut butter swirl ice cream.


Peg's Ice Cream Reese Cup

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package sugar free chocolate instant pudding
1 cup heavy cream
1 cup ice water
2 tablespoons peanut butter

Fill a mini muffin tin with small paper liners. Mix the pudding mix, heavy cream and ice water. Fill cups 1/2 full and then add 1/4 teaspoon peanut butter. Top with remaining pudding mix. Freeze until solid and then store in ziploc bag. Makes 24.


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

Per Serving (excluding unknown items): 42 Calories; 4g Fat (89.8% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 14mg Cholesterol; 11mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat.

NOTES : I don't use the paper liners.
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Old 06-13-2008, 05:29 PM   #342
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Quote:
Originally Posted by Itsanewme View Post
OK so this technically has 4 ingredients if you count the water but these are so easy and so good. I'm not sure who "Peg" is but I'd thank her if I knew. Tastes like peanut butter swirl ice cream.


Peg's Ice Cream Reese Cup

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package sugar free chocolate instant pudding
1 cup heavy cream
1 cup ice water
2 tablespoons peanut butter

Fill a mini muffin tin with small paper liners. Mix the pudding mix, heavy cream and ice water. Fill cups 1/2 full and then add 1/4 teaspoon peanut butter. Top with remaining pudding mix. Freeze until solid and then store in ziploc bag. Makes 24.


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

Per Serving (excluding unknown items): 42 Calories; 4g Fat (89.8% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 14mg Cholesterol; 11mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat.

NOTES : I don't use the paper liners.

I have a SF Cheesecake Pudding. I am going to try this with that and some cream cheese instead of PB. (I just cannot do PB). I'll let ya know!
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Old 06-13-2008, 09:12 PM   #343
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I made them (I love PB and chocolate!). They are very tasty. It was suggested to me that butterscotch would be good too. I love butterscotch!!
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Old 06-14-2008, 06:54 AM   #344
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Quote:
Originally Posted by Itsanewme View Post
OK so this technically has 4 ingredients if you count the water but these are so easy and so good.
If you sub 2 cups Calorie Countdown for the water & cream, you're right back to 3 ingredients!
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Old 06-14-2008, 07:28 AM   #345
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Mary's Mini Microwave Cheesecake

If you don't count the cooking spray or the optional items, it's only 3 ingredients - cream cheese, Da Vinci's and egg.

It is essential that you leave it alone and let it sit in the fridge overnight, so make it the night before or early in the day! Delish.

Mary's Mini Microwave Cheesecake

Cooking spray
8-ounce cream cheese
1/4 cup lemon Da Vinci's SF syrup (or your favorite flavor)
1 egg
Almonds, thinly sliced, optional
Strawberries, optional

Generously spray a 2 cup capacity microwave safe baking dish with cooking spray. If desired, sprinkle bottom of dish with sliced almonds. Set aside.

Cut cream cheese into chunks into a separate microwave safe bowl and soften for about 30 seconds. Remove and stir well. Add syrup and egg, mix well and beat with a wire whip until very smooth, removing any lumps. Slowly pour mixture over the almonds into prepared dish. (I used a 2-cup mini Corningware baking dish).

Cook in microwave on high about 4 to 5 minutes or until well set. Remove and allow to cool in dish for about 10-15 minutes, or until it begins to pull away from the edges of the dish. Invert onto a serving plate and place into the refrigerator to cool overnight or for several hours.

Top with berries if desired. I’m gonna call it 4 servings. YMMV.

Can also do silicone muffin cups, custard cups or ramekins.
Attached Images
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Old 06-14-2008, 11:03 AM   #346
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Blackened Slaw

Cabbage - shredded
Onion -chopped
Tomato - diced

Sautee in bacon fat and season the hell out of it with cajun spices. Yummo.
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Old 06-14-2008, 11:24 AM   #347
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turkey burger patti
sliced avacado
slice of cheese

cook burger until almost done
put avacado and cheese on top to melt

it's a quick, satisfying snack!
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Old 06-14-2008, 02:06 PM   #348
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If you like Asian noodles ...

Shirataki Chicken Tom Yum Soup
*Shirataki
*Chicken
*Tom Yum paste

Low-Carb Chicken Lo Mein
*Soybean "noodles"
*Chicken
*Eggs
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Old 06-14-2008, 02:22 PM   #349
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I made something g ood today its probably in this thread haha. I put skinless boneless chicken thighs and canned green chilis in crockpot. When getting ready to eat I mixed sour cream in the sauce yummers. I think I will add green enchilada sauce as well next time I really wanted more sauce
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Old 06-15-2008, 07:03 PM   #350
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Quote:
Top with berries if desired. I’m gonna call it 4 servings. YMMV.
My milage says 1 serving.
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Old 06-15-2008, 08:30 PM   #351
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JosieK

I am a fellow fan of the noodles of which you speak.

Can you please tell me what is in Tom Yum paste.

Have never seen it.
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Old 06-15-2008, 09:26 PM   #352
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Tom Yum Paste | Temple of Thai

yum. you can also use any red curry paste just dbl check some have lots of sugar. this particular brand has a little but you can find some with none at all.
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Old 06-16-2008, 10:37 AM   #353
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Nikki is right. Check for carb content. The Tom Yum paste I use has 1 gram of sugar in each tablespoon.
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Old 06-17-2008, 02:34 PM   #354
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Coconut Bark

2 tbsp coconut oil
1-2 tsp. splenda
1 tbsp. cocoa

Melt coconut oil in small pan. Once clear (like water), add cocoa and let bubble for a few secs. Add splenda and mix well. Pour mixture into a shallow dish that is lined with tin-foil (a sandwich plate with a lip works well). Place in freezer and take out when solid. Break up into smaller peices.

*** This recipe can be increased in size -- I just can't stop eating it and don't dare make more at one time :-D
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Old 06-17-2008, 05:41 PM   #355
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I *may* have a sloppy joe sauce. I need to test it, but if you get to it before me, let me know. I need to get the davincis before I can try it. It is 4 ingredients, but I got this off of the RR show today and my mind instantly thought that this red sloppy sauce would be perfect and it could be subbed easy.

1 6-8 oz can Tomato sauce
1 tbsp smoked paprika
Worcestershire sauce
caramel davincis

Mix together in a bowl. Pour into pan with ground meat. I know she has more to the recipe, but I can't find it to link to her site, so anyways. With this base, you should be able to get a great sloppy sauce.
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Old 06-17-2008, 06:09 PM   #356
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Quote:
Originally Posted by Itsanewme View Post
OK so this technically has 4 ingredients if you count the water but these are so easy and so good. I'm not sure who "Peg" is but I'd thank her if I knew. Tastes like peanut butter swirl ice cream.


Peg's Ice Cream Reese Cup

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package sugar free chocolate instant pudding
1 cup heavy cream
1 cup ice water
2 tablespoons peanut butter

Fill a mini muffin tin with small paper liners. Mix the pudding mix, heavy cream and ice water. Fill cups 1/2 full and then add 1/4 teaspoon peanut butter. Top with remaining pudding mix. Freeze until solid and then store in ziploc bag. Makes 24.


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

Per Serving (excluding unknown items): 42 Calories; 4g Fat (89.8% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 14mg Cholesterol; 11mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat.

NOTES : I don't use the paper liners.
Quote:
Originally Posted by BarbDe View Post
I have a SF Cheesecake Pudding. I am going to try this with that and some cream cheese instead of PB. (I just cannot do PB). I'll let ya know!

Yes, this was !!
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Old 06-18-2008, 09:01 PM   #357
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Chicken parts (I use thighs bone in skin on)
Parm Cheese
Chili Powder

Mix Chili Powder into parm to taste
dredge chicken in parmesan
bake 400 degrees for 35 minutes

like shake n bake
use any seasoning you like.
LOVE the goodies in the bottom of the pan!
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Old 06-19-2008, 10:44 AM   #358
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My favorite recipes

Meat Stuff
brown hamburger meat (lean, 1lb) with your favorite spices
scramble 12 eggs
mix together and throw in enough of your favorite cheese to flavor

makes a ton, I can eat this for days. when it gets bland I mix in a couple tablespoons of salsa (habanero salsa is the best for super spice!)

Breakfast Burrito Guts
1 package ground sausage (I like the spicy)
12 eggs, scrambled
6+ slices of bacon
1 can refried beans
as much cheese as you like

I cook the sausage. Then I scramble the eggs in a little bit of the sausage grease. Then I cook the bacon till it's crisp reserving the grease. I add the can of refried beans to the grease and cook until it's heating through and soft. In a big bowl I mix it all together and then I add cheese (as much as you want). You can eat this in LC tortillas, but I prefer to eat it out of a bowl.
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Old 06-19-2008, 12:32 PM   #359
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I make the Meat Stuff recipe except that I add Spinach (2 10oz package, defrosted and well squeezed if using frozen) and specifically Parmesan cheese. Then it's called Joe's Special! (and I guess that's technically 4 ingredients, but I think of Parmesan as a seasoning, like salt and pepper).

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Old 06-19-2008, 02:43 PM   #360
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Yummy Islandgirl!!! I think I'll make it that way next time!!!

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