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#1022 |
Junior LCF Member
Join Date: Sep 2017
Location: North Central Pennsylvania
Posts: 17
Gallery: htg2017
Stats: 224.8(285)/218(215.6)/140 - 5'1"
WOE: Atkins
Start Date: 09/04/2017
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Hi Mews, May I have your permission to share this wisdom with my daughters? Thanks Barbara, htg2017
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#1023 |
Junior LCF Member
Join Date: Oct 2017
Location: TN
Posts: 11
Gallery: Streampaws
Stats: 430/422/160
WOE: LC/MP/HF
Start Date: October 2017
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Wow, I love this thread. I am going to try so many of these recipes. Thank y'all for all the recipes to try. I have already started printing them off.
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#1024 |
Senior LCF Member
Join Date: Dec 2009
Location: California
Posts: 386
Gallery: NoSunNoFun
Stats: 158.6.0/153.0/140.0 (5'3)
WOE: Atkins
Start Date: 4-9-2018
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Giant mushrooms or large reg shrooms... Remove center cap. Fill with mozzarella and spinach leafs. Heavy amounts on both. Top with Olive oil drizzle and salt and pepper.
Bake at 425' 10-15 mins |
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#1025 |
Senior LCF Member
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I used to have a cabbage wedges and chicken recipe that didn't take much more than 3 ingredients and I can not find it now. I think melted butter was poured over cabbage wedges in a casserole dish, chicken added on top, and I can't remember what all this was seasoned with. Can some of you who are better cooks than me help me with spices and oven cook temp & time?
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#1026 |
Senior LCF Member
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Wonderbird: Could this be it?
CHICKEN - CABBAGE BAKE 1 broiler fryer chicken, quartered 1 sm. cabbage, cut in wedges 1 med. onion, sliced & separated into rings 2 tbsp. water 2 tsp. dry chicken consomme mix, divided 1 tsp. salt, divided 1/2 tsp. nutmeg, divided 1/4 tsp. pepper In deep 3 quart baking dish, arrange cabbage wedges. Top with half the onion rings and water; sprinkle with 1 teaspoon of the consomme mix, 1/2 teaspoon of the salt, 1/4 teaspoon of the nutmeg and 1/8 teaspoon of the pepper. Place chicken quarters on top and add remaining onion rings. Sprinkle with remaining consomme mix, salt, nutmeg and pepper. Cover and bake in 350 degree oven for 45 minutes. Remove cover, adjust temperature to 375 degrees and bake for 15 minutes more or until chicken is brown and fork can be inserted with ease. |
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#1027 |
Senior LCF Member
Join Date: May 2008
Location: St Augustine FL
Posts: 424
Gallery: Queenie324
Stats: 261.0/240.8/150
WOE: Atkins
Start Date: 10/10/2017
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Stuffed Portabella Mushrooms
Portabella Mushrooms Olive Oil Garlic (to your liking) Sweet Onion (to your liking) Tomato (Roma is best) Cheese (any kind you wish-Mozzarella is best) Clean out the bottoms of the mushrooms. Heat the olive oil in a pan and add garlic and onions. Sautee until onions are translucent. Add tomato. Cook for 5 to 7 minutes. Add the sautéed mixture into the portabella mushrooms. Top with cheese. Bake on a oiled/sprayed baking sheet 15 minutes at 350F, then broil on high for 2-3 minutes until cheese is brown. Enjoy!!
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Barb I can do all things through Christ which strengtheneth me. - Phillippians 4:13 I can be changed by what happens to me. But I refuse to be reduced by it. |
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#1028 | |
Administrator
Join Date: Sep 2000
Location: Illinois
Posts: 3,139
Gallery: cheri
Stats: 150 + pounds lost - 4' 11"
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Quote:
CRISPY CABBAGE 1 medium head cabbage, about 27 ounces before trimming 4 tablespoons butter, melted Salt and pepper Cut the cabbage into 1-inch wedges making sure to keep the core intact on every wedge. See the photo below. You may lose a few of the lose outer leaves that aren't attached to the core. Place the cabbage on a baking sheet and brush with the melted butter. Sprinkle with salt and pepper. Turn the wedges over and do the same on the other side. Roast at 450º until the cabbage is browned around the edges, about 20-25 minutes. Makes 6 servings Can be frozen
__________________
![]() I used to live to eat... now I eat to live! Don't be a victim of Dieters remorse.. Don't cheat.. stay on plan! Be sure to visit Netrition on Facebook for the latest products and deals!
https://www.facebook.com/Netritioncom-210889832433/ |
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#1029 |
Junior LCF Member
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My local Meat Market makes Beef Sticks. They make about 8 different flavors. I love the Jalapeno Cheddar ones. They are not hard like some but tender. Makes a great snack.
I also put small mounds of grated cheese on wax paper and microwave until they are crisp but NOT brown. I use them for my dips. They are yummy. I buy heads of lettuce and wash all the whole leaves. I use them instead of bread for my sandwiches. Tuna in a lettuce leaf is really good. Sometimes thin sliced Ham and grated cheese with chopped tomatoes. Actually anything you like. I will be starting up my low carbing the first of the year. Hopefully I will get back to the girl I used to be. Happy New Year everybody and thank you for the great recipes! Don't forget Beef and Vegetable Soup. You can make it up and divide it into several portions to take in your lunch or have as a meal. Just google Low Carb Beef Vegetable soup. I wasn't sure if I could bring recipes over here. Then again you can make your own version of this soup. Just leave the carbs out...potatoes, carrots, pasta. It's yummy on a cold day. Last edited by Jeanne 667; 12-31-2017 at 07:36 AM.. |
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#1030 |
Junior LCF Member
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This looks delicious. http://slowcooker.cooktopcove.com/20...en&rp=20180103
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#1031 |
Major LCF Poster!
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SIMPLE, BUT YUMMO!
any critter pizzaiola. for example, chicken breast with a small amount of tomato based sauce ( I use Victoria low sodium marinara sauce-1 tsp). add whatever spices you like (I use minced garlic, oregano, and pepperoncino). after the aforementioned is heated up, I add a slice of mozzarella to be melted. Love & Profits: FLATFERENGHI
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#1032 |
Senior LCF Member
Join Date: Apr 2011
Location: Georgia
Posts: 776
Gallery: Heidinem
Stats: 130/111/105 (5')
WOE: mostly pescetarian, moderate carbs
Start Date: November 1, 2009
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Sweet potatoes, eggs & cheese. A bit carby but surprisingly good! Slice 2 sweet potatoes in rounds, toss with olive oil & salt. I use the copper chef pan to bake for about 30 minutes. Then stir the potatoes, top with 4-5 eggs & mozzarella. Bake a bit longer before turning on the broiler to finish the eggs & cheese.
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To lengthen thy life lessen thy meals. Ben Franklin "obesity is a complex problem and it will not be shoehorned into simplistic hypotheses" Stephan Guyenet |
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#1033 |
Junior LCF Member
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Favorite stuffed mushrooms
1# breakfast sausage, crumbled and browned 3/4 block of cream cheese 1/4 cup parmesan cheese garlic powder Mix all ingredients and top either big portobellos or small button mushrooms. Place in baking dish. Bake uncovered for about 25 minutes at 350 or until the top is golden brown. |
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#1035 |
Senior LCF Member
Join Date: Dec 2009
Location: California
Posts: 386
Gallery: NoSunNoFun
Stats: 158.6.0/153.0/140.0 (5'3)
WOE: Atkins
Start Date: 4-9-2018
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1 cup mayo
1 cup parm cheese (can, shredded or shaved) 1 can drained artichoke hearts chopped Mix all in a bowl and bake 375 till hot and bubbly. I let it brown up a bit and its amazing spread on cucumber. For extra pop you can toss in drained washed chopped spinach. Canned, frozen or fresh. Top with chopped Jalapeno peppers if like. Huge hit and amazing!!! |
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#1036 | |
Senior LCF Member
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Quote:
That sounds totally yummy!
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LCF Member since March 2001 "No great cook is without great friends."
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#1037 | |
Senior LCF Member
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Quote:
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LCF Member since March 2001 "No great cook is without great friends."
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#1038 | |
Senior LCF Member
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Quote:
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#1039 |
Senior LCF Member
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This is my adaptation of a recipe I found. -The original uses cream cheese and garlic powder.
Easy Creamed Spinach INGREDIENTS 10 ounces frozen chopped spinach 4 ounces boursin type creamy garlic cheese spread (i.e., Boursin Garlic & Fine Herbs, Alouette Garlic & Herbs, Rondele Garlic & Herbs.) parmesan cheese DIRECTIONS Thaw and cook spinach til most water is gone. Add creamy cheese spread. Stir over medium heat until cream cheese is melted. Put parmesan over the top. Cover and set off the heat until cheese melts. |
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#1040 |
Major LCF Poster!
Join Date: Mar 2004
Location: OKC, OK
Posts: 1,064
Gallery: lindaokc
Stats: 196/153/140?
WOE: atkins/hcg/learning
Start Date: Continual restarting :)
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I also hate mayo. I was wondering if some cream cheese spread and a little added milk would work?
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Be Healthy! Everything else you can shop for. |
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#1041 |
Senior LCF Member
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Easy Tomato Lentil Soup
Ingredients: 24.5 ounce jar of your favorite marinara sauce 32 ounce carton of chicken broth 2 cups dry brown lentils Optional: Juice of one lemon Shredded Mozzarella or Parmesan cheese for topping Directions: Add the lentils, sauce and broth to a pot. Bring to a boil, reduce heat to low and let simmer for at least 45 minutes, stirring occasionally and adding water if needed. If using, stir in lemon juice before serving. (This really brightens the flavor.) Top each bowl with a little cheese, if desired. |
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#1042 | |
Senior LCF Member
Join Date: Dec 2009
Location: California
Posts: 386
Gallery: NoSunNoFun
Stats: 158.6.0/153.0/140.0 (5'3)
WOE: Atkins
Start Date: 4-9-2018
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This sounds great for a cheat day
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#1043 |
Gadget Gal
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It will definitely depend on what plan you follow and at what point you are - being in maintenance for years now, I'd eat this, no problem at all. I might go lighter on carbs other meals of the day though.
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It's easy to be miserable. Being happy takes more work. ~~from Ondine, the movie~~ Veni, vidi, velcro - I came, I saw, I stuck. I reject your reality and substitute my own! ~~ Adam on Mythbusters |
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#1044 | |
Senior LCF Member
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Quote:
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#1045 |
Senior LCF Member
Join Date: Dec 2009
Location: California
Posts: 386
Gallery: NoSunNoFun
Stats: 158.6.0/153.0/140.0 (5'3)
WOE: Atkins
Start Date: 4-9-2018
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I want to try this. I have 2 bags of lentil beans in my cupboard. Can you tell me does this turn out like a soup or is all the broth/liquid absorbed?
Any other lentil recipes? Thank you! |
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#1046 |
Senior LCF Member
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You can make it as thick or thin as you want, by adding, or not adding, water during the simmering process. (I like mine to be stew-like.) You can even cook it all the way down and serve it over zoodles, if you like. You can also make it thinner and keep the carb count down by cutting the amount of lentils you use. -I often just use one cup of lentils. It is very flexible!
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