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Old 11-13-2007, 09:20 PM   #241
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Ok...I miss a good reuben on rye, so I used the Crock Pot and got close enough that your tongue will beat your eye's out before you get the first plate...

One medium corned beef and head of cabbage. Place the corned beef, the little seasoning package and the cabbage in the crock pot. Cook on high for several hours and serve with a little spicey mustard. Have NO idea what the carb content would be, but man is it good
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Old 11-14-2007, 09:02 PM   #242
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Originally Posted by bswear View Post
Ok...I miss a good reuben on rye, so I used the Crock Pot and got close enough that your tongue will beat your eye's out before you get the first plate...

One medium corned beef and head of cabbage. Place the corned beef, the little seasoning package and the cabbage in the crock pot. Cook on high for several hours and serve with a little spicey mustard. Have NO idea what the carb content would be, but man is it good

What seasoning packet? Are you using can corned beef?
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Old 11-28-2007, 02:22 PM   #243
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So many great ideas here! Thanks everyone for contributing.
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Old 12-01-2007, 09:59 PM   #244
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I can't believe how many good recipes are in this thread! I need quick and easy stuff when I get home from work.

Mexican steak
Cube steaks
Salsa or Rotelle tomatoes or a combination of both
Shredded cheddar cheese

SPray a baking dish with Pam and lay cube steaks in it. Sprinkle with salt and pepper. Pour salsa/rotelle over to cover steaks. Place in a 350 oven. Sprinkle a nice, kind of thick layer of cheese over the top the last 10 minutes of cooking. I'm not really sure how long to cook-maybe 30 minutes? I just play it by ear, depending on how thick the steaks are.

This is good for using cheaper, tougher steaks. The acid in the tomatoes helps to tnederize them a bit. You could even let them sit in the salsa for 30 minutes or so before cooking to help tenderize them a little more.
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Old 12-02-2007, 09:46 AM   #245
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Mexican steak

Cube steaks
Salsa or Rotelle tomatoes or a combination of both
Shredded cheddar cheese

SPray a baking dish with Pam and lay cube steaks in it. Sprinkle with salt and pepper. Pour salsa/rotelle over to cover steaks. Place in a 350 oven. Sprinkle a nice, kind of thick layer of cheese over the top the last 10 minutes of cooking. I'm not really sure how long to cook-maybe 30 minutes? I just play it by ear, depending on how thick the steaks are.

This is good for using cheaper, tougher steaks. The acid in the tomatoes helps to tnederize them a bit. You could even let them sit in the salsa for 30 minutes or so before cooking to help tenderize them a little more.
YUM!
Sounds great; thanks for sharing!!!
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Old 12-04-2007, 12:30 PM   #246
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YUm, thanks for so many recipes, I was getting in a slump of what to eat!

And I make my sloppy joe's just like the ones posted with ketchup and mustard, excellent with chips when you're not LC!
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Old 12-04-2007, 02:09 PM   #247
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And I make my sloppy joe's just like the ones posted with ketchup and mustard, excellent with chips when you're not LC!
well shoot, for that I'll put it on a whole wheat bun
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Old 12-04-2007, 05:53 PM   #248
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double post?

Last edited by realityjunkee; 12-04-2007 at 05:55 PM.. Reason: premature posting!
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Old 12-04-2007, 05:55 PM   #249
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Tried tonight:

1/2 pkg sliced radishes
2 slices bacon
1/4 c sliced onions

fried them up together and served them with chicken wings. They were not exactly like fried potatoes in taste, but the consistency was similar. They were kinda like a really mild cabbage. Not bad though!
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Old 12-05-2007, 10:04 AM   #250
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Tried tonight:

1/2 pkg sliced radishes
2 slices bacon
1/4 c sliced onions

fried them up together and served them with chicken wings. They were not exactly like fried potatoes in taste, but the consistency was similar. They were kinda like a really mild cabbage. Not bad though!
I have done this for breakfast and added sausage or chopped bacon to it, added a fried egg and cheese on top. Pretty darn good.
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Old 12-05-2007, 11:25 AM   #251
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Quote:
Originally Posted by realityjunkee View Post
Tried tonight:

1/2 pkg sliced radishes
2 slices bacon
1/4 c sliced onions

fried them up together and served them with chicken wings. They were not exactly like fried potatoes in taste, but the consistency was similar. They were kinda like a really mild cabbage. Not bad though!

I've done this with shredded jicama - it's a little sweeter than real potatoes but very much like hashbrowns. I fry it in butter with lots of onions, salt and freshly ground pepper and top with some sf ketchup. Yum. I tried radishes too but prefer the jicama.
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Old 12-05-2007, 08:39 PM   #252
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I've got a good one from my daughter:

Buffalo Chicken Dip

Spread cream cheese in the bottom of a baking dish
Top with cooked shredded chicken (boiled or rotisserie is good)
Add Wing sauce on top of chicken
Top with Mozzarella cheese

Bake in 350 degree oven until cheese on top is melted and dish is bubbly.

Serve with pork rinds or celery sticks

4 ingredients, but yummy!
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Old 12-05-2007, 08:44 PM   #253
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^^What a good lc wing sauce? Can you find it at the grocery store? That sounds awesome.
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Old 12-05-2007, 09:20 PM   #254
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I do this one off the one in the RR. I might try it this way, the other one is too salty and definately not until maintenance and I can indulge in more cream cheese once in awhile.
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Old 12-05-2007, 10:27 PM   #255
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^^What a good lc wing sauce? Can you find it at the grocery store? That sounds awesome.
My favorite is the Hooter's wing sauce. You have to warm it a little before you pour it on but it is delicious. I believe it has 1 carb for 3 tablespoons.

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Old 12-16-2007, 06:56 AM   #256
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Bump. This is too good to let slide. I found so many simple, quick recipes to add to my quick and easy lc homemade cookbook. Any other good recipes lurking out there??

Bev
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Old 12-16-2007, 11:39 AM   #257
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Thanks for bumping. I haven't had any so far. Been working on induction recipes for that thread. I might have to think on this though and come up with some more.

I did think of a new twist on cheese chips that might be worth posting here for those that are missing regular chips.

Let me find it.
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Old 12-16-2007, 11:42 AM   #258
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Cheese Chips

Bag o mozzarella (or cheese of choice, but for this I pick the mild cheese)
cooking spray

Spray pan (even nonstick) with oil spray and add mounds of mozzarella cheese. Cook on one side til golden and movable without scrunching up (although scrunchers make excellent dipping chips, thats free advice there.. ) and flip it over. Cook other side til golden as well.

**See notes below for interesting variations**


** Ok, here is where the cheese chip sloughs off the bah humbug and gets revamped. There are a plethora of spices and flavors out there that you should NEVER have a problem duplicating a flavor of chip.

Want Hidden Valley Ranch Lays?- Hidden Valley Ranch dressing powder put into a spice container and sprinkled lightly over chips while first side is cooking.

Want Cheddar and Sour Cream? - Cheddar powder and sour cream mixed to a thick paste and added while first side is cooking. Simpler yet, would be if they have a sour cream powder, and they might... I have no clue.

**See where this can go? I love the cheese chip because for 1/2 the price of lays I can get a whole heck of a lot of whole chips (BIG ones at that) vs 1/2 bag of broken sad little chips with a few whole ones thrown in for the "gee my money wasn't TOTALLY wasted" factor.
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Old 12-16-2007, 09:03 PM   #259
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The Egg Bake I Make When I'm Too Lazy To Do Waffles

15 Eggs, beaten
About half a loaf of bread, torn into small pieces
Cheese, sprinkled two times to taste.


Grab a casserole or a cake pan (13x9) and grease it up. Cover the bottom with torn bread - tear it into small pieces. Sprinkle lightly with shredded cheese. Cover that with the beaten eggs. If any of the bread is dry yet, then dunk it around to get it all eggy, or it will burn. Sprinkle lightly with shredded cheese again. Bake in a pre-heated oven for 20 minutes.

For fun, and illegal giggles (as it adds more than three ingredients) you can add peppers, green chillis or pimientos. Or whatever.
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Old 12-17-2007, 10:13 AM   #260
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While baked anything with eggs in it sounds good, I so can't do bread.
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Old 12-17-2007, 11:36 AM   #261
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is it lowcarb bread?
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Old 12-17-2007, 11:57 AM   #262
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well he does say.. illegal giggles... lol. Guess that answers that question.
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Old 01-04-2008, 01:08 PM   #263
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I've printed out a ton of these recipes!

Mine isn't a main dish but it is a great, easy side dish

Swiss Broccoli:

One bag of chopped broccoli, thawed
Half a cup of mayo
Half a cup (or what the heck, how about a cup) of shredded Swiss cheese

Mix it all together, dump into an 8x8 pan and bake at 350 for about half an hour.

I don't even like Swiss cheese but I love this.
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Old 01-07-2008, 02:51 PM   #264
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I don't even like Mayo..but I love the swiss broc!
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Old 01-07-2008, 05:39 PM   #265
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Quote:
Originally Posted by itsmevkb View Post
I've printed out a ton of these recipes!

Mine isn't a main dish but it is a great, easy side dish

Swiss Broccoli:

One bag of chopped broccoli, thawed
Half a cup of mayo
Half a cup (or what the heck, how about a cup) of shredded Swiss cheese

Mix it all together, dump into an 8x8 pan and bake at 350 for about half an hour.

I don't even like Swiss cheese but I love this.
Quote:
Originally Posted by bprieto View Post
I don't even like Mayo..but I love the swiss
broc!
Well that sounds yummy. How many ounces are in the bag of broccoli?
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Old 01-07-2008, 07:50 PM   #266
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You know, I don't think I've ever really looked at how many ounces the bag is but I'm guessing it's probably 16oz. I just buy the regular bag of frozen, chopped broccoli and then let it thaw in the frig overnight.

I just found the original recipe and noticed that it says to add 2 tablespoons of dijon mustard too but I haven't done that in ages and still really enjoy it. The dijon does give it a nice extra flavor though.
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Old 01-07-2008, 08:54 PM   #267
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You know, I don't think I've ever really looked at how many ounces the bag is but I'm guessing it's probably 16oz. I just buy the regular bag of frozen, chopped broccoli and then let it thaw in the frig overnight.
OK, thanks. I'll try the 16 ounce.
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Old 01-11-2008, 11:32 PM   #268
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great thread!!!
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Old 01-12-2008, 09:46 AM   #269
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Awesome recipes!

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Old 01-14-2008, 09:41 AM   #270
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great thread!!
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