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Old 11-07-2008, 06:11 AM   #421
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You just did. They don't realize you can go under thread tools and subscribe without posting.

"Subscribe" just means that when the post updates, it'll show for you under "User Control Panel"
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Old 11-07-2008, 08:51 AM   #422
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Quote:
Originally Posted by jennbaker View Post
You just did. They don't realize you can go under thread tools and subscribe without posting.

"Subscribe" just means that when the post updates, it'll show for you under "User Control Panel"
I realize it.... I just prefer to do it via the quickpost box.
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Old 11-07-2008, 09:07 AM   #423
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1 head cabbage, cut in about 6ths
1 can Rotel
1 lb link sausage.

Put in Crockpot. Cook as long as you like.
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Old 11-14-2008, 09:38 PM   #424
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Dijon Pork
Pork chops
Enough Dijon to cover both sides
crushed pork skins mixed with equal amount of parm cheese

Cover pork with mustard, roll in breading and fry


Mexicali chicken (sorry 4 ingredients)
chicken breast pounded flat
taco seasoning
jalapeno slices
cheese
Sprinkle pounded chicken with taco seasoning and let chill in the fridge at least a couple of hours. Then brown chicken in skillet or grill pan ( I use cast iron grill pan)
Top with jalapenos (to taste) and cheese ( I like queso blanco) but I've used cheddar jack, pepper jack ( in which case you don't need the jalapenos) Colby and monterey jack
Pop under the broiler until the cheese is melted.

Parm dip ( really good with veggie or pork skins)
1/2 cup mayo
1/4 cup sour cream
2 tbsp. parmesan cheese
1tsp. Italian season
Mix and chill before serving

Flax breakfast cereal
2 tbsp. flax meal
1 tbsp. DaVinci syrup of choice
1tsp. chopped nuts or 1 tsp. seed
Mix together and microwave 1-2 minutes depending on your machine

Sausage and cabbage
Cabbage
smoked sausage
salt & pepper
Chop cabbage, add to large pot add water and cook until just before it's tender season with salt and pepper
chop sausage and add to cabbage, let simmer until sausage is heated through and cabbage is nice and tender but not mushy.

Sausage and sauerkraut
Jar of sauerkraut
smoked sausage
Rinse sauerkraut and add to non stick skillet, cut sausage into serving sized pieces and place on top. Cover and steam until everything is good an hot. This is my favorite I'm too tired to cook dinner...giggle
Vikki

Last edited by coconutmilk; 11-14-2008 at 09:44 PM..
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Old 11-17-2008, 01:24 PM   #425
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I had the Ground beef, Green Bean, Cheese dish for lunch.

It was yummy!
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Old 11-17-2008, 02:00 PM   #426
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Quote:
Originally Posted by cgarza View Post
1 head cabbage, cut in about 6ths
1 can Rotel
1 lb link sausage.

Put in Crockpot. Cook as long as you like.
Hi. Would you please tell me what "Rotel" is? Thanks.
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Old 11-17-2008, 04:38 PM   #427
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Canned tomatoes ;]

HUGS!
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Old 11-17-2008, 04:38 PM   #428
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Quote:
Originally Posted by islesgirl View Post
Hi. Would you please tell me what "Rotel" is? Thanks.
Rotel is a canned blend of tomatoes and green chilies.

Rotel Main Page
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Old 11-17-2008, 04:41 PM   #429
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OMG where has this thread been all my life????????????????
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Old 12-14-2008, 07:48 PM   #430
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these recipes look good. sue
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Old 12-14-2008, 07:51 PM   #431
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Parm Porkloin

INGREDIENTS:
2 pound boneless pork loin
3/4 cup Parmesan cheese
2 tablespoons ground cumin



INSTRUCTIONS: Preheat the oven to 400 degrees. Rinse the porkloin and pat it dry with paper towels. On a plate, mix together the cheese, cumin. Press the porkloin into the cheese pretty hard, to get it to coat real well. Repeat on other side. Place in an ovenable dish, and bake for 30 minutes. At the 30 minute mark, flip it over, and bake on other side, for another 30 minutes or until done.
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Old 12-29-2008, 08:53 PM   #432
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bump!
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Old 12-29-2008, 09:39 PM   #433
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Dijon Salmon

Salmon fillet
Dijon Mustard
Optional -- Grill Seasoning like Montreal Chicken, Spicy Seafood Seasoning, OR dry dill

Spread a thick layer of mustard on the salmon. Sprinkle with optional seasoning if you like. Bake at 350 just until the salmon is done but not dry. This is better than some salmon I've had in restaurants, and so, so easy.

Roasted Veggies
This is one of my favorites in the winter. It's what I call a substantial side dish: it fills the part of your plate that used to be occupied by a worthless, nutritionally-deficient, tasteless starch!
About 1 1/2 cups assorted raw veggies: broccoli florets, cherry tomatoes, zuchinni chunks, tiny summer squash, red & green bell pepper, green onions, (optional, and somewhat carby: a few baby carrots, a few chunks of squash or pumpkin, OR a small onion cut in quarters)

1 -2 TBSP EVOO

Kosher Salt & Fresh Ground Pepper

Optional: Minced garlic, Mrs. Dash seasoning OR Balsamic Vinegar

Toss the raw veggies with the extra virgin olive oil until completely coated. Spread in a cookie sheet. Sprinkle with salt & pepper, and optional garlic. Roast for about 15 minutes at 400 degrees, until the veggies begin to brown on the edges. Sprinkle with optional Mrs. Dash or balsamic vinegar, if desired. Enjoy! Serves 3 to 4, reheats well in the micro.

I saw everybody else's cocktail sauce, so I couldn't resist. This is actually better as dinner in the summer, but it's also great party food or appetizer:

Shrimp & Cocktail Sauce

1/2 c. homemade LC Catsup or Heinz One Carb Catsup
2 TBSP Horseradish to taste (I like it to bring tears to my eyes)
12 oz. bag frozen cooked, peeled medium shrimp, thawed (cheap at Costco or Aldi, in the midwest)

Stir the horseradish into the catsup. Dip a shrimp into the sauce & eat. Repeat.

Last edited by JoniBGoode; 12-29-2008 at 09:51 PM..
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Old 12-30-2008, 06:45 AM   #434
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Thanks Joni. These recipes sound so good and easy. I have been on the lookout for easy fish recipes for ages. And I love shrimp cocktail and roasted veggies. Mmm - going to try these!!!

Sue.
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Old 12-30-2008, 07:55 AM   #435
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Just peeking in to check on new recipes.
Looks good!!

I love horsy mayo...

1 T. Mayo
1 t. prepared horseradish (to taste - it is hot)
dash of lemon juice

Stir, chill and enjoy.
I love this on roast beef

Have a Happy New Year!
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Old 12-30-2008, 09:45 AM   #436
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nice to see this thread up again one of my all time favs.
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Old 12-30-2008, 09:48 AM   #437
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I too love this thread... only now I'm trying to come up with another three ingredient recipe to add!

I'm a very very lazy cook so even with three ingredients I like to buy things precooked and chopped! Here's one I've been eating lately:

1/2 - 1 cup of pre chopped onions
1 can cooked roast beef

sautee onions in 2 tbs butter until translucent
add roast beef (shred with your fingers) cook until meat is browned.

NOM NOM NOM

I sometimes add mayo, tomato and or avocado to the finished mix.
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Old 12-30-2008, 11:29 PM   #438
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Quote:
Originally Posted by cgarza View Post
1 head cabbage, cut in about 6ths
1 can Rotel
1 lb link sausage.

Put in Crockpot. Cook as long as you like.
I cannot wait to try this!
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Old 12-31-2008, 02:59 PM   #439
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Glad I found this thread
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Old 01-01-2009, 08:24 AM   #440
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Wanted to Share a Few!

I hope I'm not posting duplicates - just a few that I enjoy.

Buffalo Strips

1 bag frozen Boneless/Skinless Chicken Strips (Sam's Club)
Texas Pete Hot Sauce
Melted Butter

Bake chicken strips until cooked through.

Put chicken, hot sauce & melted butter into a bowl with a lid that seals and shake, shake, shake! Then if you want you can grill them to make them a bit crispy - I skip this step in the winter.

Serve with bleu cheese dipping sauce & a green veggie.

--------

Easiest Egg Salad

12 Eggs - Boiled & Diced
Heavy Mayo
Pepper

Mix & serve. I eat it right from the bowl, others may want to add it to lettuce or LC bread.

--------

Easiest Deviled Eggs

12 Eggs - Boiled & Sliced in Half
Heavy Mayo
Pepper

Mix egg yolks, mayo & pepper. Pipe into egg white halves. Top with paprika & baby shrimps.

---------

Quiche

4 eggs
1-1/2 C heavy cream
2 C shredded cheese

Grease the bottom of baking dish with butter. Sprinkle cheese on bottom of pan (I don't think I did this and it was still great.) Mix together eggs and cream and whatever else you want to dump in. Pour over cheese.

Bake uncovered at 400 for 15 minutes. Lower temp to 350 and bake another 30 minutes. Let cool for 10 minutes before slicing.

Technically this has more than 3 ingredients - but I generally add frozen chopped broccoli or a can of mushrooms.

----------

Double-Decker Knox Blox

OK, ok - this recipe has 4 ingredients if you count the water, but well worth it!

3 envelopes Knox geletin
3 pkg Sugar Free Jello
2-1/2 c. boiling water
1 C heavy cream

In large bowl, combine Knox with flavored gelatin. Add boiling water and stir until gelatin in completely dissolved. Stir in cream.

Pour into shallow baking pan, chill until firm. To serve cut into one inch squares. Recommended pan size, 9 x 13 inch.

---------

Dilly Pork Chops

pork chops - thickness to your liking
Dill weed
lemon juice
butter

Melt butter in a frying pan add lemon juice & pork chops. Sprinkle dill weed on chops and simmer covered until juicy.

--------

Quesadillas

LC tortillas
shredded cheese

Heat frying pan on medium & coat with oil or spray. Lay 1 tortilla and "handful" of shredded cheese on half. Fold tortilla in half and heat until both sides are turning brown and cheese is melted. Cut into triangles.

Quesadilla Dipping Sauce

Sour cream
hot salsa
diced black olives

Mix to taste - some like a lot of sour cream and some like just a little. Use this to dip quesadilla triangles into.

----------

BLT Salad

Bacon - fried and diced
Tomato - diced
Mayo - to taste

Mix bacon, tomato & mayo together and pour over shredded lettuce.

----------

Special Chicken

Boneless/skinless chicken breasts or strips
bacon
dried beef - sliced

Wrap each breast with dried beef slice or 2 and then wrap with bacon. Bake in 400 degree oven until cooked through & juice runs clear.

Do NOT pour off grease. Pull chicken out of the over & pour sauce over sizzling chicken. Mix slightly with grease. If you pour off the grease, your chicken & sauce will end up dry. Put back in oven and cook for additional 15 minutes.

Special Chicken Sauce

1 small container sour cream
1 can cream of mushroom soup
fresh mushrooms

Mix sour cream, mushrooms & soup together. Pour over chicken as above.

----------

Instant Cheesecake

1 oz. Packet of philly cream cheese
1/2 packet of Splenda

Mix & eat. Cuts a sweets craving when you are on the go and away from home.

-------



I'm sure I have others - I am a plain cook, so most of my recipes have 5 or less ingredients.
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Last edited by ScrapDragon; 01-01-2009 at 08:31 AM.. Reason: Thought of another recipe!
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Old 01-01-2009, 08:27 AM   #441
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Great recipes Sande!
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Old 01-01-2009, 08:28 AM   #442
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Wow, Sande, thanks so much. These sound wonderful
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Old 01-01-2009, 08:30 AM   #443
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ScrapDragon I want a BLT salad right now!! Don't know why I never thought of that before We used to eat chicken like that as a kid, I forgot about that too! Thanks for posting!
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Old 01-01-2009, 08:39 AM   #444
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I'm glad you like them - here's another one I just remembered!!

Technically this also has more than 3 ingredients - but it's so fresh and tasty ... and a real breeze to whip together that I thought it would fit right in here.

Fresh Mozzarella Salad

Fresh mozzarella balls (I find the ones that are about an 1" in diameter work best - and then I sometimes cut them in half)
Tomato - diced
Cucumber - diced
Salad Oil
Vinegar

Mix, chill & serve.

I know some will want to add fresh basil. I prefer not to use prepared italian dressing because I can't be sure what the sugar content is, so I keep it simple. If you can't find fresh mozzarella (the kind you usually find stored in water), I guess you could try using regular mozzarella - although I never have.
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Old 01-01-2009, 08:42 AM   #445
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Quote:
Originally Posted by hadenuff View Post
ScrapDragon I want a BLT salad right now!! Don't know why I never thought of that before We used to eat chicken like that as a kid, I forgot about that too! Thanks for posting!
I agree!! It sure sounds good!!

I also have a wonderful recipe for "hoagie dip" and that's where this thought came from.

But Hoagie Dip has more than 3 ingredients!
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Old 01-01-2009, 08:44 AM   #446
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Quote:
Originally Posted by lindaokc View Post
Wow, Sande, thanks so much. These sound wonderful
You are more than welcome! I appreciate all the great ideas I've found here today - I need them!

Like I said, I'm a plain cook and enjoy spending my time doing other things than cooking ... so 3 ingredient recipes are DA BOMB!!
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Old 01-01-2009, 08:58 AM   #447
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Quote:
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I agree!! It sure sounds good!!

I also have a wonderful recipe for "hoagie dip" and that's where this thought came from.

But Hoagie Dip has more than 3 ingredients!
I don't think anyone will mind! Please share!
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Old 01-01-2009, 09:25 AM   #448
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I think I'm on a roll!

Thought of another one - not sure how most people would eat this. Since going low-carb, I just eat it as a soup. It is originally intended to be eaten over rice.

The original also calls for making a chili rue, but I didn't want the added flour, so I just started putting all the ingredients in together at the same time and I couldn't tell the difference in taste and the time saved was worth it.

Chicken Mole'

Shredded chicken (your choice of how you get it - I used to crock pot a whole chicken, now I open a can)
1/2 C. onions - diced
Mole' Seasoning
2 cups chicken broth (I save mine from when I actually do crock pot whole chickens and freeze it)

Mole' Seasoning
1/2 t. nutmeg
1 t. cumin
2 T. chili powder
salt & pepper to taste

Add everything together, bring to a boil then reduce heat to a simmer for 30 minutes or so to give the flavors time to meld.

-------

S.O.S.

This is the way that my Mom used to make S.O.S. and I like it much better because hamburger can be found everywhere and dried beef can't.

1 lb. hamburger
CC milk (or heavy cream diluted with water - I've done it both ways)
celery salt to taste
Thicken/Thin

In large frying pan, cook hamburger until crumbled - drain grease. Add milk until the hamburger meat is covered with liquid. Add celery salt to taste. When mixture is just starting to boil, turn down the heat and add Thicken/Thin until mixture is a thick gravy consistency.

This dish was originally intended to be eaten on "shingles" - slices of toasted bread. But since I don't do "shingles" I just try to make sure that the mixture is thick enough so it can be eaten "shingle-less!"

It's really thicker the next day, so I often make enough for leftovers.

--------

Cream of Broccoli Soup

1-1/2 lb. Frozen broccoli (I buy the big bags at Sam's)
5 C chicken broth
1 C heavy cream

Combine broccoli & broth and cook until broccoli is tender.
Using a potato masher or wand mixer (carefully or you'll have soup all over the walls) mash up all the large broccoli pieces. This helps thicken the soup without the use of a thickening agent. Turn heat down to simmer and add heavy cream. Add salt & pepper to taste. Some people also like to add nutmeg. Cook on low for 30 minutes or so & enjoy!

---------
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Old 01-01-2009, 09:40 AM   #449
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OK - You got it! Hoagie Dip coming up!

Quote:
Originally Posted by hadenuff View Post
I don't think anyone will mind! Please share!
Here's my friend Michele's Hoagie Dip - she gets credit because I'd never had it before she made it. For those of you who really miss eating a real italian hoagie, this is the next best thing if you are doing low carb!!

Hoagie Dip - or - Hoagie Salad

Use 3 of the following meats - any combination
1/4 lb. bologna
1/4 lb. salami (I use hard salami)
1/4 lb. turkey breast
1/4 lb. ham
1/4 lb. roast beef
1/4 lb. slicing pepperoni

1/4 lb. provolone cheese
1/4 lb. munster cheese (or american)
2 tomatoes
shredded lettuce
heavy mayo

Dice up all the meats, cheeses and tomatoes.

Non-low carb: Mix everything together (including lettuce) with heavy mayo and eat with italian bread cubes as a hoagie dip.

Low Carb: Mix everything but the shredded lettuce together with heavy mayo and pour on shredded lettuce for a hoagie salad.

It's recommended (if you can wait that long) to make the dip (without lettuce) the night before and let the flavors meld together. Then add the lettuce right before serving if using as a dip.

Yummmmmm!
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Old 01-01-2009, 12:45 PM   #450
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Quote:
Originally Posted by ScrapDragon View Post
Here's my friend Michele's Hoagie Dip - she gets credit because I'd never had it before she made it. For those of you who really miss eating a real italian hoagie, this is the next best thing if you are doing low carb!!

Hoagie Dip - or - Hoagie Salad

Use 3 of the following meats - any combination
1/4 lb. bologna
1/4 lb. salami (I use hard salami)
1/4 lb. turkey breast
1/4 lb. ham
1/4 lb. roast beef
1/4 lb. slicing pepperoni

1/4 lb. provolone cheese
1/4 lb. munster cheese (or american)
2 tomatoes
shredded lettuce
heavy mayo

Dice up all the meats, cheeses and tomatoes.

Non-low carb: Mix everything together (including lettuce) with heavy mayo and eat with italian bread cubes as a hoagie dip.

Low Carb: Mix everything but the shredded lettuce together with heavy mayo and pour on shredded lettuce for a hoagie salad.

It's recommended (if you can wait that long) to make the dip (without lettuce) the night before and let the flavors meld together. Then add the lettuce right before serving if using as a dip.

Yummmmmm!
Thank you! I am going to try this one today and go to the store for tomatoes tomorrow for a BLT salad.

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