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Old 08-25-2009, 11:02 AM   #601
love-flip-flops
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I have finall looked at all 21 pages WOOHOO saved atleast 21 recipes.
THANKS ALL
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Old 08-25-2009, 04:19 PM   #602
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Originally Posted by love-flip-flops View Post
I have finall looked at all 21 pages WOOHOO saved atleast 21 recipes.
THANKS ALL
Now, you just have to give them a try LOL. And, maybe experiement yourself and contribute one
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Old 08-26-2009, 02:37 AM   #603
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What did you serve your orange chicken with?
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Old 08-27-2009, 07:56 AM   #604
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bump for subscribe
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Old 08-27-2009, 01:46 PM   #605
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I personally hated the orange chicken. I threw it all out
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Old 08-27-2009, 01:50 PM   #606
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I personally hated the orange chicken. I threw it all out
I've been collecting recipes for the last month, and that is one that just sounded yucky to me. I'm glad to know I was right!
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Old 08-29-2009, 08:43 AM   #607
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Originally Posted by gettinserious View Post
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.
I just made this with a sprinkle of hidden valley ranch powder...mmmmm GOOD!
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Old 08-30-2009, 05:05 AM   #608
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Quote:
Originally Posted by donia View Post
I've been collecting recipes for the last month, and that is one that just sounded yucky to me. I'm glad to know I was right!

Funny, I made it and did not like it either. I ate it though, but will never make it again.
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Old 09-01-2009, 10:30 PM   #609
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great ideas!

I really appreciate all these great, quick ideas. I am really struggling w/ lunch and taking time to cook. So I am marking my spot so I can do some planning!
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Old 09-02-2009, 09:05 AM   #610
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I really appreciate all these great, quick ideas. I am really struggling w/ lunch and taking time to cook. So I am marking my spot so I can do some planning!
Are you doing induction or owl now?
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Old 09-03-2009, 08:02 AM   #611
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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.

Just made this, and it is GREAT! Thanks, Epix!

Lovin' this thread! Can't wait to try more of these awesome-sounding recipes!
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Old 09-06-2009, 08:03 PM   #612
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I absolutely love this thread and am finally finished reading over it all. I found several recipes I want to try but am sure I missed a few good ones.

For those who didn't like the orange chicken, what was it you didn't like? I make orange chicken but I use garlic, pepper, salt, pure orange extract and a little sweetener. It tastes like the good stuff without the breading.

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Old 09-06-2009, 09:01 PM   #613
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I love the orange chicken recipe!
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Old 09-07-2009, 08:38 AM   #614
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Asian Chicken & Broccoli (i.e. Chinese Take-Out Brown Sauce)

Not sure if this one is on the thread yet, but I just made it and it's almost like the Chicken & Broccoli I get at America Chinese take-out restaurants. (My favorite!)

It has 4 ingredients instead of 3, so it's a bit harder to make!

Chinese Take-Out Brown Sauce

3 T. Soy Sauce
2 T. Oyster Sauce
3 T. Cooking Oil
1/2 cup chicken broth (or beef broth if making a beef dish)

Put first 3 ingredients in skillet or wok and heat on medium high. Add your protein and cook til mostly done. Add veggies. Add broth slowly and only add entire amount if it's ok for the sauce to be thin or unless you want to add a thickener like ThickNthin.

I use this sauce for Asian Chicken & Broccoli:
Chicken breast meat - cooked & cut into chunks or thin slices
Broccoli spears (fresh or frozen - I use frozen & buy at Sam's in the huge bag)
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Old 09-07-2009, 08:58 AM   #615
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Originally Posted by Low Carb Mommy View Post

CABBAGE AND HAMBURGER
I just browned some ground beef, drained it, then stir-fried it with chopped cabbage. I cooked it until the cabbage was tender then seasoned to taste.

Makes about 8 servings
This could be a Low Carb Bubble & Squeak Recipe (since we can't do potatoes)! I always LOVED the name of that dish (tasted good too).

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Old 09-16-2009, 11:38 PM   #616
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Making this tonight! Can't wait.

Also bumping so we can add more 3 ingredient recipes
this sounds pretty good- sue
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Old 09-22-2009, 03:12 PM   #617
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I LOVE this thread....totally making a note of some of these to try for later!!
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Old 09-29-2009, 01:55 PM   #618
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LOW CARB PEANUT BUTTER COOKIES

1 c. peanut butter
1 c. splenda
1 egg

Mix ingredients together, press with fork, and bake at 350 degrees until cooked through. This recipes has been used by my family for years just with regular sugar instead of the splenda. It makes for a really flavorful peanut butter cookie!
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Old 09-29-2009, 02:43 PM   #619
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Quote:
Originally Posted by cisforcaralyn View Post
LOW CARB PEANUT BUTTER COOKIES

1 c. peanut butter
1 c. splenda
1 egg

Mix ingredients together, press with fork, and bake at 350 degrees until cooked through. This recipes has been used by my family for years just with regular sugar instead of the splenda. It makes for a really flavorful peanut butter cookie!
Have you made it with Splenda, or just thinking the sub would work?
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Old 09-29-2009, 02:50 PM   #620
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Originally Posted by Jake View Post
Have you made it with Splenda, or just thinking the sub would work?
Don't know about the poster above, but many people have made it with Splenda. Personally I found I prefer it with some additions. The above recipe tastes good, but is VERY fragile!!!!
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Old 09-29-2009, 04:10 PM   #621
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Originally Posted by Jake View Post
Have you made it with Splenda, or just thinking the sub would work?
Yeah I've made this with splenda. I found it works just find with the splenda and I also use a natural peanut butter to cut the carbs a little more.
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Old 09-30-2009, 11:31 PM   #622
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Pizza Pocket
Spray pan with pam
Mozerella cheese
Pizza sauce
Pepperoni slice

This is yummy
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Old 10-02-2009, 04:59 PM   #623
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Linda Sues Sausage Cheese Muffins are a 2 ingredient super quick and inexpensive breakfast. I top them with some sour cream and salsa - this really makes the flavor pop!! I also add herbs and spices to the eggs before beating. I think next time I will try them with diced deli ham instead of the sausage and mozzerella or swiss instead of the cheddar!!


SAUSAGE CHEESE MUFFINS
1 pound pork sausage, browned and drained
12 eggs
8 ounces cheddar cheese
1/4 teaspoon salt
Dash pepper
Beat eggs and combine with remaining ingredients. Ladle into 18 well-greased muffin cups. Bake at 350║ 30 minutes until browned and set. Cool and remove from pan.
Makes 18 muffins
Can be frozen Per Serving: 182 Calories; 14g Fat; 12g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carbs
I make these, but I add a little bell pepper and onion.
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Old 10-02-2009, 06:59 PM   #624
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I personally hated the orange chicken. I threw it all out
me too....yuck
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Old 10-02-2009, 09:10 PM   #625
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I've spent a couple of hours going through this thread, saving recipes I want to try. This thread is awesome. Here is my contribution (although it's four ingredients):

Tex-Mex Chicken
Chicken breasts (I like to season it with Konriko Greek Seasoning - no MSG)
Top with diced bell pepper & onion
Bake @ 350 for 30 minutes.
Top with shredded cheddar cheese. Place back in oven until the cheese is melted (about 5 minutes).
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Old 10-04-2009, 11:45 AM   #626
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Thanks for the great recipes! I can't wait to try many of them!

The only one I can add right now is Buffalo Chicken wings. Marinate in Frank's Red Hot sauce. (1/3 cup butter optional) bake for 1 hour 425. Serve w/celery and blue cheese or ranch dressing.
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Old 10-05-2009, 09:29 AM   #627
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All of these recipes sound good to me! Great ideas.

I'm not much of a cook though. How do you stuff a chicken breast?
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Old 10-05-2009, 09:34 AM   #628
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These are so easy and so yummy. (i did a quick search to see if they were already posted, we can delete this if they are.)

Jalapeno Poppers

Ingredients:
Jalapeno Peppers
Cream Cheese
Bacon

Steps:

1) slice jalapeno's in half and deseed
2) fill with cream cheese
3) wrap with 1/3 or half (depends on ur size peppers) a strip of bacon (secure with toothpicks... i didn't do that and they came out fine)


Bake in over 350 degrees to desired crispiness. (i like my bacon crisp so i baked em for 45 min...)
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Old 10-05-2009, 09:45 AM   #629
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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.
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Old 10-05-2009, 07:15 PM   #630
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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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