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Old 04-17-2011, 03:00 PM   #1
mmorris
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Pork Rinds In My Meatloaf

So I bit the bullet and tried pork rinds (ground down) in place of bread crumbs in my meatloaf... and boy was it yummy.
It may sound strange since a lot of people use them .. I just couldn't get past the smell.... (smells yucky too me)
So now I will try them for coating chicken and things like that
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Old 04-17-2011, 03:06 PM   #2
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Absolutely try them with your chicken and fish. DH says it is better than flour. I love them in the meatloaf and I also use it in my fish cakes and salmon patties. I may try them in my dressing the next time I make it too. DH loves pork rinds so adding them wouldn't be a problem but to tell you the truth, you can't really taste them in anything I have tried them in.
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Old 04-17-2011, 03:16 PM   #3
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Believe it or not, I used crushed plain pork rinds, cinnamon, and Diabetisweet brown, plus 2 tablespoons of pecan meal, as a "crisp" topping last night for my faux apple crisp (using chayotes in place of apples) - it's pretty durn good!
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Old 04-18-2011, 10:14 AM   #4
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Hi, I don't like just plain pork rinds as my chicken and fish coating. I like to add parmesan cheese also.
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Old 04-18-2011, 05:53 PM   #5
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I used to refuse adding them to my meatloaf because I got sick of them. After I tried it I almost preferred it. They really aren't too bad of a snack.

When I ate them regularly, I would always make a dip with sour cream, mayo, onion, and a fresh herb. Sometimes I added feta or blue cheese. A good generic recipe for veggie dip too.
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Old 04-19-2011, 06:39 AM   #6
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I guess there are many uses for port rinds.. I can't wait to try them all
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Old 04-19-2011, 11:09 AM   #7
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Try "Healthy Life" bread crumbs

Quote:
Originally Posted by EveH View Post
Absolutely try them with your chicken and fish. DH says it is better than flour. I love them in the meatloaf and I also use it in my fish cakes and salmon patties. I may try them in my dressing the next time I make it too. DH loves pork rinds so adding them wouldn't be a problem but to tell you the truth, you can't really taste them in anything I have tried them in.
Toast a slice of their bread and make crumbs in your processor or blender. One slice will coat a chicken breast dip in an Eggbeater and then coat-only 5 carbs. Or toast 4 slices and process for meatloaf, makes 1 cup, only 20 carbs.
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Old 04-19-2011, 05:41 PM   #8
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Quote:
Originally Posted by oakdalemoe View Post
Toast a slice of their bread and make crumbs in your processor or blender. One slice will coat a chicken breast dip in an Eggbeater and then coat-only 5 carbs. Or toast 4 slices and process for meatloaf, makes 1 cup, only 20 carbs.
For many of us, it's not just the 'number' of carbs, but the type of carbs. While 5 carbs isn't much, the wheat based bread is a big problem. I'm curious though as to what kind of break you're using that only has 5 carbs. Even the diet bread has 10 or more.

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Last edited by Aomiel; 04-19-2011 at 05:43 PM..
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Old 04-19-2011, 05:49 PM   #9
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I love pork rinds in my meatloaf too. Sometimes I mix them with a little parm cheese. Had to reduce the salt in my old recipe though. Pork rinds are salty enough.
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Old 06-02-2013, 11:13 AM   #10
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Wow that is a great idea. who would have thought using pork rinds
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Old 06-02-2013, 03:36 PM   #11
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I just used pork rinds to bread crumb the top of a chicken recipe I made last night. So yummy!

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Old 06-02-2013, 04:06 PM   #12
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I use a combination of pork rinds and Parmesan cheese as a coating for my oven fried chicken. Delicious.
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Old 06-02-2013, 09:09 PM   #13
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I use pork rinds in my meatballs as well as meatloaf. Very good. I just wish they weren't so high in calories.
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Old 06-05-2013, 10:39 AM   #14
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Quote:
Originally Posted by Ntombi View Post
I use a combination of pork rinds and Parmesan cheese as a coating for my oven fried chicken. Delicious.
I did this last night with chicken breasts. You are right!!! It is sooooo delicious!

(I was craving crunchy -- fixed me right up lol).
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