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Old 10-05-2009, 06:15 PM   #631
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Quote:
Originally Posted by sjl330 View Post
I make the stuffed jalapenos another way. I toast bacon bits. The kind you get in a bag that are soft, not Bac-O's. Then I add them to the cream cheese and mix it all up. Then I stuff fresh jalapenos that are cleaned and deseeded. No baking. Just eat 'em up. They never last long at a party and I'm always asked to bring them. You can't get much easier than this.
Never thought of toasting the "limp" bacon bits. Do you do this in a skillet or oven and does it make them crisp?
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Old 10-05-2009, 06:25 PM   #632
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I use a dry skillet. They don't get crunchy krispy but they're not limp anymore. You can toast them as long as you like though really.
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Old 10-11-2009, 10:26 AM   #633
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Quote:
Originally Posted by ScrapDragon View Post

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!

Thanks for this! My kids love this, they of course eat it on bread.

I usually buy twice the ammounts of meats and dice them all up, saving out 1/2 before proceeding to add in the rest of the ingrediants and I freeze it for a quick meal later.

It also inspired me to make a "Muffaletta Salad"
1 cup olive salad
1/4 lb sliced ham -- diced
1/4 lb sliced mortadella (could substitute bologna) -- diced
1/4 lb sliced Genoa salami (could substitute regular salami) -- diced
1/4 lb sliced provolone -- diced
1/4 lb sliced mozzarella -- diced

mix together, use 1/4 recipe on top of shredded lettuce

For the olive salad, I found a jar of this at my local Krogers. but, if you wanted to make your own...

3/4 cup pimento-stuffed olives
1/4 cup pitted Kalamata olives
1/4 cup giardiniera (Italian pickled vegetables)
2 lg. pepperoncini
3 - 4 pickled onions
2 Tbsp. capers
1 md. clove garlic, chopped
1 tsp. dried oregano
A couple of grinds of blackpepper
2 tsp. fresh lemon juice
2 Tbsp. olive oil

my jar of Gambino's Olive salad has been in the fridge since last Spring without going bad, so I think this version might last a few days to a few weeks.

Enjoy!
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Old 10-14-2009, 09:02 AM   #634
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thanks for all the great recipes!
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Old 10-14-2009, 08:56 PM   #635
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Cabbage and Eggs


Shred some good green cabbage into long strands. Do as much as you want. I was cooking for three, so I did a bunch.

Boil in a non stick sauce pan (water doesn't count right? lol). Stir it about until it gets to the level of cooked that you like. I like ours pretty well cooked.

Drain the cabbage, and return to the pan.

With the range still on high, and the cabbage sizzling away, crack three eggs into the pan. Turn off the heat, and stir the hell out of it. The eggs will scramble and cook almost immediately if you returned the cooked, drained cabbage to the pan fast enough.

Remove from heat, and season as desired. I like a little Tony's. Add some good oil or fat if you need it a little heartier.

Last edited by Jake; 10-14-2009 at 08:59 PM..
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Old 10-17-2009, 12:20 PM   #636
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Quote:
Originally Posted by MsDefessa View Post
Thanks for this! My kids love this, they of course eat it on bread.

I usually buy twice the ammounts of meats and dice them all up, saving out 1/2 before proceeding to add in the rest of the ingrediants and I freeze it for a quick meal later.

It also inspired me to make a "Muffaletta Salad"
1 cup olive salad
1/4 lb sliced ham -- diced
1/4 lb sliced mortadella (could substitute bologna) -- diced
1/4 lb sliced Genoa salami (could substitute regular salami) -- diced
1/4 lb sliced provolone -- diced
1/4 lb sliced mozzarella -- diced

mix together, use 1/4 recipe on top of shredded lettuce

For the olive salad, I found a jar of this at my local Krogers. but, if you wanted to make your own...

3/4 cup pimento-stuffed olives
1/4 cup pitted Kalamata olives
1/4 cup giardiniera (Italian pickled vegetables)
2 lg. pepperoncini
3 - 4 pickled onions
2 Tbsp. capers
1 md. clove garlic, chopped
1 tsp. dried oregano
A couple of grinds of blackpepper
2 tsp. fresh lemon juice
2 Tbsp. olive oil

my jar of Gambino's Olive salad has been in the fridge since last Spring without going bad, so I think this version might last a few days to a few weeks.

Enjoy!
WOW! This sounds awesome! I'm going to go look for the olive salad!

It becomes a 3-ingredient recipe when you say:

1 cup olive salad
3/4 lb. italian deli meats, chopped - varierty of your choice
1/2 lb. sliced cheeses, diced - variety of your choice


It's so sad ... I crack myself up!
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Old 10-17-2009, 12:22 PM   #637
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This is something I have for lunch very often. The prepared meat can be frozen, and the Portobello cooks very quickly, so it's quite convenient

you need:

1 roll of spicy sausage (you can use ground beef, or a mix of beef and sausage too)
Veggies (I like red/green bell peppers and onions)
1 cap of Portobello per person

Brown the meat/sausage
When it's brown-ish add the veggies and mix throughly
While the veggies cook, sautee or grill the mushroom cap with some butter or olive oil (I use my George Foreman)

Put a portion of prepared meat on top of the mushroom and enjoy!

A roll of sausage serves 3 or 4 persons, depending on how much veggies you use

I hope you guys enjoy it!!
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Old 10-17-2009, 12:23 PM   #638
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Quote:
Originally Posted by BB in MN View Post
FYI: Cream of Chicken Mushroom soup has a lot less carbs and is a great sub for cream of chicken or cream of mushroom soup!
I use this, but I wish it had more of the mushroom flavor and less chicken ... it just over powers some dishes.
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Old 10-18-2009, 06:14 AM   #639
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Translationmx,

That sounds really delicious, I am going to try that this week!
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Old 10-18-2009, 12:51 PM   #640
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Originally Posted by TinaBina View Post
Translationmx,

That sounds really delicious, I am going to try that this week!
Thank you, Tina! I hope you enjoy it
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Old 10-20-2009, 10:42 PM   #641
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Thank you, everyone
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Old 11-01-2009, 01:51 PM   #642
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I am so glad this post was left up for everyone! Ive gotten a lot of inspiration. Thanks to all.
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Old 11-02-2009, 10:09 AM   #643
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Blueberry Snack

1 cup frozen blueberries
2 Tbs. cool whip (or s/f whipped topping)
splenda to taste

Mix...enjoy!
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Old 11-04-2009, 11:35 AM   #644
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My Fave

This is my favorite thing now--comes from Linda's Low Carb site. I made some changes--although here is the original: (Sorry more than 3 ingredients)

JUST LIKE STUFFED BAKED POTATOES
16 ounce package frozen cauliflower
8 ounce cream cheese, softened
8 ounce cheddar cheese, shredded
4 green onions, chopped
1/4 teaspoon salt or to taste
1/4 teaspoon pepper
3 pieces bacon, chopped and fried until crisp
Paprika, optional
Cook the cauliflower until soft, about 8-10 minutes; drain very well and break up the florets a bit with a spoon. It's also very good if you leave the cauliflower a little chunky. Put in a greased 8 x 8" baking pan or a 2-quart casserole. Mix in the cream cheese, cheddar, green onion, salt, pepper and bacon. Dust the top with paprika, if desired. Bake at 350º for 20-40 minutes, until browned and bubbly. Or, microwave, loosely covered, for about 40 minutes on 50% power, turning the dish after 20 minutes.
Makes 6 servings
Can be frozen
Per Serving: 324 Calories; 27g Fat; 15g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs
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Old 11-04-2009, 11:48 AM   #645
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I make that for hubby, Kelly, but I put it in the food processor and make mashed potatoes out of it. Sometimes use mozzerella cheese too. Hubby loves it...I don't do cauliflower.
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Old 11-04-2009, 02:10 PM   #646
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I added chicken to the JLSBP last week and it was awesome, perfect quick casserole.
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Old 11-05-2009, 10:13 AM   #647
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I love the crockpot. What a life saver. Thanks for all the great ideas, everyone
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Old 11-06-2009, 09:51 AM   #648
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I love this....
1 cup cottage cheese
3/4 scoop whey protein powder (cookies and creme is my fav.)
sprinkle of walnuts

or just the cheese and walnuts with SF pancake syrup....

tastes like cheesecake and is so quick!
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Old 11-06-2009, 04:29 PM   #649
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Quote:
Originally Posted by Kingschild View Post
Blueberry Snack

1 cup frozen blueberries
2 Tbs. cool whip (or s/f whipped topping)
splenda to taste

Mix...enjoy!
Try subbing HWC or half/half in place of the cool whip. You will be in for a treat. Still need to add some AS though.
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Old 11-06-2009, 04:30 PM   #650
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Quote:
Originally Posted by ninjamom View Post
I love this....
1 cup cottage cheese
3/4 scoop whey protein powder (cookies and creme is my fav.)
sprinkle of walnuts

or just the cheese and walnuts with SF pancake syrup....

tastes like cheesecake and is so quick!
I like sprinkling cottage cheese with cinnamon and sweetner.
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Old 11-07-2009, 11:35 AM   #651
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full-fat greek yogurt
frozen raspberries
Vanilla and sweetener ( I use xylitol/stevia )

Mix with fork until well blended or in food processor if you want it extra blended. Maybe the MOST amazing thing in the world. Better than any frozen yogurt I've ever had!
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Old 11-09-2009, 12:49 PM   #652
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Wondering if I can take my old Chicken Spaghetti recipe and just leave out the spaghetti.

chicken breasts/strips cooked and shredded
can of mexican rotel
velveeta cheese

Could serve over refried beans (or black beans if not doing low low carb).
Also thought about adding in some artichokes.
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Old 11-09-2009, 03:15 PM   #653
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I love so many of these recipes! I think that more than a few will be staples for me!

Cabbage/Hamburger, Blt Salad, Chicken Broc w/ Chili sauce, Olive dip, Cheesesteaks, Cottage Chs/Orange dessert, Peanut Butter cookies! Can't wait for more and trying to find all of Linda Sue's recipes in one place too!
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Old 11-09-2009, 03:37 PM   #654
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Quote:
Originally Posted by BaileysGirl View Post
I love so many of these recipes! I think that more than a few will be staples for me!

Cabbage/Hamburger, Blt Salad, Chicken Broc w/ Chili sauce, Olive dip, Cheesesteaks, Cottage Chs/Orange dessert, Peanut Butter cookies! Can't wait for more and trying to find all of Linda Sue's recipes in one place too!
FYI Linda Sue has her own wonderful website:

Linda's Low Carb Menus & Recipes - Recipes
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Old 11-10-2009, 10:47 AM   #655
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subscribing
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Old 11-10-2009, 01:57 PM   #656
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Awesome thread!!!
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Old 11-11-2009, 06:45 AM   #657
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Quote:
Originally Posted by BaileysGirl View Post
Wondering if I can take my old Chicken Spaghetti recipe and just leave out the spaghetti.

chicken breasts/strips cooked and shredded
can of mexican rotel
velveeta cheese

Could serve over refried beans (or black beans if not doing low low carb).
Also thought about adding in some artichokes.
or eat it with zoodles or spaghetti squash... think i may make this over the weekend
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Old 11-11-2009, 09:06 AM   #658
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Quote:
Originally Posted by epix View Post
Stir Fry Chili Garlic Chicken

1. Chicken Breast Strips
2. Chili-Garlic Sauce (usually near the asian/soy sauce at the grocery store)
3. Broccoli

Just put a little vegetable oil in a pan, add chicken till its brown, add sauce, stir, add broccoli and stir until chicken and broccoli is done.

not sure if you can freeze it but its simple and quick to make.

Thank you SO much for this delicious recipe! I fixed for DH and I today and served it over riced cauliflower, It was the BOMB!!!
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Old 11-11-2009, 02:22 PM   #659
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Quote:
Originally Posted by DENMW View Post
great thread.

TUNA MUFFINS
1 can tuna drained
3 eggs
2 cups cottage cheese
grated onion for taste
salt and pepper
mix together put in sprayed muffin tins and bake for 30 minutes at 350
Calories 65 Fat 1.9, carb 1.17, prot 10g

Anyone try these? Mine didnt turn out as muffins just warm tuna and cottage cheese.
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Old 11-11-2009, 03:05 PM   #660
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Anyone try these? Mine didnt turn out as muffins just warm tuna and cottage cheese.

hmn... that cottage cheese does look odd.

Try these (they're Linda Sue's):

TUNA OR SALMON MUFFINS
2 6-ounce cans tuna or salmon, drained well
2 eggs
1/4 cup celery, chopped fine, 1 ounce
2 tablespoons onion, chopped fine, 1/2 ounce
1/4 cup green pepper, minced, 1 ounce
2 ounces cheddar cheese, shredded
Salt and pepper, to taste
Pinch Old Bay seasoning

Mix all of the ingredients and spoon into 6 well-greased muffin cups. Bake at 350º for 30 minutes until puffed, set and lightly browned around the edges.

Makes 6 servings
Can be frozen

Per Serving: 109 Calories; 8g Fat; 12g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carbs



I serve these with Tartar Sauce or Chipotle Mayo. They are also really good topped with sautéed peppers, onions and mushrooms, then a bit of the Chipotle Mayo. Click the photo to see a close-up.

Here's a slightly larger recipe:

TUNA OR SALMON MUFFINS
Three 6 ounce cans tuna or salmon, well-drained
3 eggs
1 stalk celery, chopped fine
1/2 medium green pepper, chopped fine, 2 1/4 ounces
3 tablespoons onion, chopped fine, 2 ounces
1/4 teaspoon Old Bay seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
6 ounces cheddar cheese, shredded

Mix all of the ingredients and spoon into 12 well-greased muffin cups. Bake at 350º for 30 minutes until puffed, set and lightly browned around the edges.

Makes 12 servings
Can be frozen

Per Serving: 109 Calories; 8g Fat; 12g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carbs
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