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Old 07-05-2013, 08:39 AM   #1291
MisticalMisty
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Quote:
Originally Posted by donnakay05 View Post
Misty - thanks what a great recipe - now, how did you make the gravy! Thanks!
I mixed about 1/2 a cup of hwc with a cup a water and added it to the left over bacon grease. Added salt and pepper and let it simmer until it thickened. I tasted..added a little more bacon grease and some crumbled bacon. It was amazing how close it was.

If you need to make more, I would just use a 1:2 ratio of hwc to water.
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Old 07-05-2013, 08:40 AM   #1292
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Originally Posted by cookwithme65 View Post
Hi Misty, I have been gone for a while but am back for some inspiration. Am planning on doing low carb again. These biscuts and gravy are just perfect to kick it off Sunday with a smile on my face. Thank you!
You are welcome! I hope you liked them
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Old 07-06-2013, 07:33 AM   #1293
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Pizza crust recipes

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Originally Posted by cleochatra View Post
Is this the place for sessy sessy low-carb food pics?

Pictured left to right: *Cauliflower pizza crust and *breadsticks, chocolate dipped cake, *cauliflower noodle lasagna, fruit pizza (almond crust), *breaded mozzarella sticks, crepes

* = induction friendly
I saw pictures of the cauliflower and zucchini crust recipes but can't find the recipes. Where do I look?
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Old 07-06-2013, 09:51 AM   #1294
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Old 07-06-2013, 10:28 AM   #1295
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Old 07-06-2013, 04:49 PM   #1296
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Quote:
Originally Posted by Lesley View Post
I saw pictures of the cauliflower and zucchini crust recipes but can't find the recipes. Where do I look?
Here's Cleo's cauliflower pizza:

http://www.lowcarbfriends.com/bbs/re...zza-crust.html

Great thread and I loved her lasagna.
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Old 07-08-2013, 07:05 PM   #1297
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DH has finally declared that he wants to reduce his carbs. I make and eat LC meals every night, but add bread, rice, potatoes, corn, etc. to round out his meals. So tonight I made this and he loved, loved, loved the whole dinner!

Melt in Your Mouth Chicken: my take
2 split bone in, skin-on chicken breasts or skin-on chicken thighs
For the coating:
¼ cup mayonnaise
¼ cup Greek yogurt (I use non-fat)
2 tsp Montreal Chicken seasoning or your favorite seasoning salt
¼ cup grated Parmesan cheese (I use freshly grated)

Mix all coating ingredients together and coat chicken well with the mixture. Roast in a 325 degree oven for 45 minutes or until the chicken reaches an internal temperature of 160 degrees. Let chicken rest for 5-10 minutes, lightly tented with foil. When serving time approaches, run the chicken under the broiler for a couple of minutes to brown and crisp up.

I served this chicken with local yellow squash steamed with onions, red peppers and carrots, and a salad with local artisan greens, cucumbers, avocados, and garden tomatoes. Best dinner ever!

Last edited by dianafoot; 07-08-2013 at 07:08 PM..
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Old 07-09-2013, 07:42 AM   #1298
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Oh, that does indeed sound good, Diana! Looks so good, too! And I'm so happy your DH has seen the light. Mine isn't there yet, though he needs to.
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Last edited by buttoni; 07-09-2013 at 07:45 AM..
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Old 07-09-2013, 08:41 AM   #1299
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Quote:
Originally Posted by dianafoot View Post


DH has finally declared that he wants to reduce his carbs. I make and eat LC meals every night, but add bread, rice, potatoes, corn, etc. to round out his meals. So tonight I made this and he loved, loved, loved the whole dinner!

Melt in Your Mouth Chicken: my take
2 split bone in, skin-on chicken breasts or skin-on chicken thighs
For the coating:
¼ cup mayonnaise
¼ cup Greek yogurt (I use non-fat)
2 tsp Montreal Chicken seasoning or your favorite seasoning salt
¼ cup grated Parmesan cheese (I use freshly grated)

Mix all coating ingredients together and coat chicken well with the mixture. Roast in a 325 degree oven for 45 minutes or until the chicken reaches an internal temperature of 160 degrees. Let chicken rest for 5-10 minutes, lightly tented with foil. When serving time approaches, run the chicken under the broiler for a couple of minutes to brown and crisp up.

I served this chicken with local yellow squash steamed with onions, red peppers and carrots, and a salad with local artisan greens, cucumbers, avocados, and garden tomatoes. Best dinner ever!
Diana that looks so yummy. My DH did low carb in the beginning but he
says he's "over it" But I have him eating a protein shake almost every day.
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Old 07-09-2013, 09:48 AM   #1300
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Fantastic breakfast!



Baked Egg with Quark
1 tsp butter
1 large egg
1 tbs quark or goat cheese
1 tbs grated cheese (I used a blend of cheddar and Monterrey Jack)
dash hot sauce

Butter a small ramekin. Plop in a spoonful of quark or goat cheese and spread it in the bottom of the dish. Break an egg on top of that. Sprinkle a little grated cheese over all. Put ramekin in a slightly larger heatproof dish and pour water in until it comes about halfway up the sides of the ramekin. Bake at 325 degrees for 15 minutes or until the egg is just set. Add a few drops of hot sauce if desired.
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Old 07-21-2013, 08:07 AM   #1301
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Added cheese and some garlic to my biscuit recipe and made chicken pot pie!





Filling was onions sauteed in butter, added about a cup of chicken stock, 1/2 cup hwc, some thyme, salt, pepper, a cup or two of frozen mixed veggies and a couple of diced chicken breasts. It was so good!
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Old 07-21-2013, 03:35 PM   #1302
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beautiful!!! simply beautiful!!! Thanks for sharing Misty.
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Old 07-21-2013, 03:45 PM   #1303
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beautiful!!! simply beautiful!!! Thanks for sharing Misty.
My pleasure! Thank you!
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Old 07-27-2013, 03:43 PM   #1304
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Originally Posted by dawnyama View Post
beautiful!!! simply beautiful!!! Thanks for sharing Misty.
THIS

But Misty I cant find your biscuit recipe
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Old 07-27-2013, 07:48 PM   #1305
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Here you go Deb!

Quote:
Originally Posted by MisticalMisty View Post
2 1/2 cups almond flour
1/4 stick really cold butter cut into chunks
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 eggs

Combine the flour, powder, soda and salt..cut in the butter either with a pastry cutter or with a food processor. Stir in the eggs. It will be a very wet, sticky dough. Mound onto a piece of parchment paper and add just a bit of almond flour to the top to make it workable. Pat into a shape that's about 1 1/2 inch thick and use either a biscuit cutter, cookie cutter or glass to cut your desired shapes. Cook in a 350 degree oven. Start with 15 minutes and keep going until you reach your desired doneness.

you could also make these drop biscuits and save yourself a ton of time just by dropping onto a pan. I cooked mine on a silpat, but you can use parchment paper, a non stick pan or they may be ok without anything with all the butter in the recipe.
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Old 08-09-2013, 08:31 PM   #1306
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DianaFoot

You made a recipe for biscuits using BTF Mix.
They are in the oven. I ran out of HWC and used 1/2 buttermilk.
Cannot wait until they come out of that oven tonight.
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Old 08-09-2013, 09:39 PM   #1307
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Diana/Quiz

Your recipe for the biscuits is the BEST biscuit I have had on LC/GF

We loved loved loved them.

Now we must try to make them by the batch, either cut out or drop.
They browned on top and the bit of buttermilk gave them an edge.
Next time, using buttermilk, I shall try a pinch of soda.

Thanks Diana, we are so happy here to have a biscuit that we love!
Quizoid dear you are genius!.
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Old 08-13-2013, 06:14 AM   #1308
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Fried chicken! I first poached chicken thighs (skin on and bone in) and then let them cool for about 15 mins.. Then dunked them in a beaten egg, and then in crushed pork rinds and then in the fry pan with hot bacon fat for 2 minutes per side and voila! Served with sour cream, dijon mustard and sweetener as a dip. Really filled that desire for fried chicken!
Attached Images
File Type: jpg fried chicken.jpg (72.5 KB, 43 views)
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Old 08-13-2013, 03:59 PM   #1309
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Old 08-13-2013, 08:12 PM   #1310
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clacley, looks great! I am going to make it for dinner later this week.
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Old 08-14-2013, 05:46 AM   #1311
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Originally Posted by clackley View Post
Fried chicken! I first poached chicken thighs (skin on and bone in) and then let them cool for about 15 mins.. Then dunked them in a beaten egg, and then in crushed pork rinds and then in the fry pan with hot bacon fat for 2 minutes per side and voila! Served with sour cream, dijon mustard and sweetener as a dip. Really filled that desire for fried chicken!
That looks great! I haven't heard of doing fried chicken by poaching first, then coating and frying, but it sounds intriguing? Was the chicken tender? Seems like it would be.
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Old 08-14-2013, 05:51 AM   #1312
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yes, very tender and juicy!
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Old 08-15-2013, 02:58 PM   #1313
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Ham and cheese on almond flour biscuits!



opened up



yumm-o



Here's the recipe again for anyone that needs it!

2 1/2 cups almond flour
1/4 stick really cold butter cut into chunks
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 eggs

Combine the flour, powder, soda and salt..cut in the butter either with a pastry cutter or with a food processor. Stir in the eggs. It will be a very wet, sticky dough. Mound onto a piece of parchment paper and add just a bit of almond flour to the top to make it workable. Pat into a shape that's about 1 1/2 inch thick and use either a biscuit cutter, cookie cutter or glass to cut your desired shapes. Cook in a 350 degree oven. Start with 15 minutes and keep going until you reach your desired doneness.

you could also make these drop biscuits and save yourself a ton of time just by dropping onto a pan. I cooked mine on a silpat, but you can use parchment paper, a non stick pan or they may be ok without anything with all the butter in the recipe.
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Old 08-19-2013, 11:03 AM   #1314
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I stumbled across this forum by looking for ULC tasty soup ideas and this one I have made three times in the past month, all family members love it and each bowl comes out to being around 8 carbs give or take depending on what you add.. Like I add even more shredded cheese on top with some bacon crumbles... yummy!



Here is the link (to the past! 2010) and here is the recipe

Quote:
Originally Posted by Linny View Post
Creamy Chicken Divan Soup

2 tablespoons butter
1 medium-size sweet onion, chopped
1 garlic clove, chopped
1/4 teaspoon dried crushed red pepper
1 (48-oz.) container chicken broth
2 (12-oz.) packages fresh broccoli florets (about 12 cups)
1 (8-oz.) package cream cheese, cut into cubes
4 cups chopped cooked chicken
1 (8-oz.) block sharp Cheddar cheese, shredded
Salt and pepper to taste
Toasted slivered almonds (optional)

1. Melt butter in a Dutch oven over medium-high heat; add onion, and sauté 5 to 6 minutes or until tender. Add garlic and red pepper, and cook 2 minutes. Stir in chicken broth and broccoli. Cover and bring to a boil; reduce heat to medium, and cook 10 to 15 minutes or until broccoli is tender. Stir in cream cheese.

2. Process mixture with a handheld blender until smooth. Add chicken and shredded cheese. Cook, stirring occasionally, 5 minutes or until cheese is melted. Season with salt and pepper to taste. Serve immediately with almonds, if desired.

Note: If you don't have a handheld immersion blender, let mixture cool slightly; process mixture, in batches, in a regular blender until smooth, stopping to scrape down sides as needed. Return mixture to Dutch oven, and proceed as directed.

Southern Living, OCTOBER 2010
An oldie but a goodies! A blast from the past...

Last edited by Spatz; 08-19-2013 at 11:06 AM..
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Old 08-19-2013, 03:55 PM   #1315
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^ UPDATE to my last post ^

I just made up a big stock pot full not ten minutes ago and added some celery, mushroom, cauliflower and cream. I also like to put some canned "chipotle peppers in adobo sauce" in it too and it adds a wonderful flavor.

This time I completely calculated and added the carbs in everything (82) and then measured out the volume when I was all done. (32 heaping ladles) For a two-ladle bowl (medium bowl size?) it came out to being about 5.5 net carbs (I didn't count fiber-carbs at all) and for a three-ladle bowl (filling that bowl to the brim with tasty soup..) it comes out to being about 8.2 net carbs.

So medium bowl - 5.5 net carbs.
Large bowl - 8.2 net carbs.
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Old 08-19-2013, 04:27 PM   #1316
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Originally Posted by Spatz View Post
I stumbled across this forum by looking for ULC tasty soup ideas and this one I have made three times in the past month, all family members love it and each bowl comes out to being around 8 carbs give or take depending on what you add.. Like I add even more shredded cheese on top with some bacon crumbles... yummy!



Here is the link (to the past! 2010) and here is the recipe



An oldie but a goodies! A blast from the past...
Oh, that's a fabulous spin on this simple soup! Thank you for sharing.
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Old 08-20-2013, 05:33 PM   #1317
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Man, that looks good! I've copied the recipe, I can't believe I missed it the first time around, thanks for bringing this back to our attention.
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Old 08-24-2013, 11:20 AM   #1318
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Chioppino from the garden--tomatoes, onions, peppers, basil, and local NC seafood.

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Old 08-24-2013, 06:42 PM   #1319
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Oh, Diana, that looks lovely! I'm so envious of your local seafood. I so miss what I could get when we lived in Galveston. Didn't realize just how much I'd miss that when we retired in Central Texas (to get away from all those hurricanes)
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Old 08-24-2013, 09:30 PM   #1320
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I'm cheating a little bit when I say "local" because the ocean is 150 miles from here (that's where I grew up and had fish my daddy caught 2-3 times a week). But we have a little seafood mart here that's open Thurs-Sun that is run by a guy who deep sea fishes Monday-Wed and brings his fresh catch here to sell. The local high-end restaurants buy from him as well as the die-hard seafood lovers like us.
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