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Old 09-18-2017, 06:45 PM   #1021
htg2017
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What an incredibly great site. Thank you all.
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Old 09-20-2017, 05:17 PM   #1022
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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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Old 10-08-2017, 07:31 AM   #1023
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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. I am new to cooking this way so this will be a big help.
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Old 10-09-2017, 04:39 AM   #1024
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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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Old 12-18-2017, 10:34 PM   #1025
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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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Old 12-19-2017, 11:59 AM   #1026
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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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Old 12-19-2017, 12:46 PM   #1027
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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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Old 12-19-2017, 04:30 PM   #1028
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Quote:
Originally Posted by WonderBird View Post
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?
Since it is just a couple ingredients, it may be this one... It may have a separate chicken recipe added to it but the photos attached may jog your memory... As far as the technique on how to do the cabbage.

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
Attached Images
File Type: jpg Crispy Cabbage.jpg (25.8 KB, 18 views)
File Type: jpg crispy cabbage 2.jpg (41.0 KB, 9 views)
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Old 12-31-2017, 07:30 AM   #1029
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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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Old 01-04-2018, 07:37 AM   #1030
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This looks delicious. http://slowcooker.cooktopcove.com/20...en&rp=20180103
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Old 01-04-2018, 07:52 AM   #1031
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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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Old 01-05-2018, 05:08 AM   #1032
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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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Old 01-30-2018, 01:26 PM   #1033
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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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Old 02-18-2018, 06:43 PM   #1034
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Atkins Cordon Bleu

Chicken Breast pounded out a bit.
Filling (changes to my taste) (Cream cheese and bacon bits) Jalepeno and bacon, etc..
wrap up with toothpic.
dip in egg wash
roll in pork skins ground fine.
fry or bake
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Old 03-07-2018, 06:07 AM   #1035
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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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Old 03-07-2018, 07:30 AM   #1036
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Quote:
Originally Posted by Susan_C View Post
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.

That sounds totally yummy!
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Old 03-07-2018, 07:40 AM   #1037
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Originally Posted by NoSunNoFun View Post
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!!!
Sounds tasty!
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Old 03-07-2018, 08:51 AM   #1038
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Quote:
Originally Posted by NoSunNoFun View Post
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!!!
I despise mayo so I wonder if this would work using yogurt instead?
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Old 03-07-2018, 11:11 AM   #1039
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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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Old 03-07-2018, 03:09 PM   #1040
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I despise mayo so I wonder if this would work using yogurt instead?
I also hate mayo. I was wondering if some cream cheese spread and a little added milk would work?
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Old 03-09-2018, 07:58 AM   #1041
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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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Old 03-10-2018, 05:27 AM   #1042
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This sounds great for a cheat day but it would have way to many carbs I think.



Quote:
Originally Posted by Susan_C View Post
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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Old 03-10-2018, 09:38 AM   #1043
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This sounds great for a cheat day but it would have way to many carbs I think.
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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Old 03-10-2018, 09:45 AM   #1044
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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.
Yep; I am in maintenance and eat this with no problems. -It is wonderful on a wintry day!
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Old 03-11-2018, 06:00 AM   #1045
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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!

Quote:
Originally Posted by Charski View Post
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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Old 03-11-2018, 10:19 AM   #1046
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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!
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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