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Old 03-17-2014, 04:41 AM   #991
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In honor of St. Patrick's day, lunch will be Linda Sue's Emerald Isle soup. Dinner will be Green Enchilada Chicken Casserole
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Old 03-17-2014, 05:59 AM   #992
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How do you make your clouds???
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Old 03-17-2014, 06:02 AM   #993
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That italian casserole looks amazing! Was it really good??? Did your son like it?

It always fills good when they brag on us! It doesn't seem to happen often. You have great kids!
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Old 03-17-2014, 09:32 AM   #994
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I did one brick of cream cheese, one stick of butter and 3/4 c splenda. Mixed all together, then split it in half. To one half, I added 1/4 tsp almond extract and about 7 almonds chopped up. To the other half, I added 1/4 tsp lemon extract and a little yellow food coloring. After I shaped the twelve out of the lemon flavored, I opened a lemonade crystal light and sprinkled just a little bit onto each one. Put about 2 tsp of each mixture onto wax paper and froze them.

For the peanut butter ones, I did those a little bit differently. I did 1/3 c peanut butter and 2/3 c coconut oil and 2 tsp splenda. Mixed until it was smooth and dropped it like "bigger clouds onto waxed paper". I didn't measure how big they were.
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Old 03-17-2014, 09:34 AM   #995
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The italian casserole was amazing. I still have a little bit of it in there. We have been eating it all weekend long lol.
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Old 03-17-2014, 09:54 AM   #996
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Old 03-17-2014, 11:17 AM   #997
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THANK YOU GIRL!!!!!!!!!
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Old 03-17-2014, 11:38 AM   #998
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So...I made that yummy soup and decided to have just a little bit of it with an atkins mocha latte shake. I had finished (about 1/4 c) of the soup, and half the shake when Andrew walks in from school and says everyone is going to Hooley House (a local pub) for corned beef. He invited me to go, so ofcourse I said yes! I had a vodka soda w/lime and a burger w/corned beef and swiss on top( no bun). BUT...now I am STUFFED. I put the other half of the shake in the fridge for later, no way I could finish that now! I don't know if I am still going to make the chicken enchilada casserole for tonight. The only good thing is that I do work tonight, and I will be running around (probably cleaning, who eats Italian on St. Paddy's day??). While the burger wasn't huge, that on top of half a shake and some soup really did me in. I need a nap.
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Old 03-17-2014, 06:28 PM   #999
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Well, unfortunately, not too many people like to eat pasta on St. Paddy's day. I was home over an hour ago, but atleast I get to tuck Christian into bed tonight

B~1/4 c Emerald Isle soup
L~1/4 c Emerald Isle soup, 1/2 mocha latte shake, absolute and soda w/lime, burger patty topped w/ corned beef, swiss and small drizzle of 1000 island
S~2 sf russell stover candies
D~rotisserie chicken w/sriracha sauce wrapped in an lc tortilla, the rest of mocha latte shake
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Old 03-17-2014, 07:24 PM   #1000
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Ah, well can't win every holiday... Nice you can be home for your boys.
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Old 03-18-2014, 07:43 AM   #1001
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Lisa,

The soup looks amazing! I made Linda Sue's crockpot Chicken alfredo with mushrooms and spinach yesterday. I was home with the kids we had gotten 8 inches of snow.

Have a great LC day!
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Old 03-19-2014, 01:56 PM   #1002
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Went to panera today, and picked what I thought was a great lc choice. When I got home, I looked it up and it's 16 carbs!!! Chicken Cobb Salad with Avocado. On the plus side, my 1 year old niece was with us, and she kept begging for small pieces of meat, tomato, avocado and cheese out of my salad, so hopefully that whittled it down a little bit on the carbs. Geez. The salad only had romaine, dressing, chicken, bacon, egg, tomato, avocado and cheese on it!! Just a little disappointed htat they snuck that many carbs into it.
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Old 03-20-2014, 05:11 AM   #1003
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A lot of restaurant salads are higher in carbs & calories than one would think. It was probably the avocado and the dressing.
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Old 03-20-2014, 06:41 AM   #1004
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OH that salad sounds yummy though! You shared at least 1/2 of those carbs!
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Old 03-21-2014, 10:51 AM   #1005
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Today is the day!! I have that turtle cheesecake in the oven right this minute. And, even though it has raw eggs, I kept licking the spoon! It tastes so freaking good!!!
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Old 03-21-2014, 07:19 PM   #1006
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So, the cheesecake tastes yummy, but it could have cooked longer The directions said up to 90 minutes...I baked it that long, plus 20 more minutes, and it still isn't quite as firm as I would like. But, I don't care It chilled the whole day while I was at work, and I am enjoying the first piece right now!

Today...
B~green enchilada chicken w/ lc tortilla
L~3/4 c dreamfields pasta w/butter, garlic salt and pepper
S~jello w/whipped cream
D~shrimp w/ curry butter
s~Turtle cheesecake
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Old 03-22-2014, 11:35 AM   #1007
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Breakfast today was leftover Broccoli Crunch Salad, and right now, I am making LindaSue's stuffed pepper recipe. They are baking in the oven. I am so excited to try these!! Tomorrow I will finally be posting my stats again. I have been very lazy about it, but I have been doing great on eating. I think I am out of my carb blues moment. lol. It didn't hurt me too bad. PLUS...I now have a new lc cheesecake in the fridge to munch on for the week
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Old 03-22-2014, 11:51 AM   #1008
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That's good news! Glad you are feeling better. Is spring coming where you are?
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Old 03-23-2014, 06:22 PM   #1009
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Spring can not come fast enough! It actually snowed again today. BUT...nothing stuck to the ground, so that is a start!

Today I went to the International Film Festival with my girlfriend. We saw a Swedish movie entitled "It's all Make Believe". Very good movie!!! I loved it and didn't want it to end~

Today...
B~atkins shake
L~green enchilada chicken casserole w/ 1 lc tortilla
S~atkins treat
D~1/2 lb shrimp sauteed w/sriracha sauce, garlic, splenda, salt and pepper with a little bit of green onions on top
S~turtle cheese cake
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Old 03-24-2014, 07:04 AM   #1010
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Hey girl! Where is the recipe for the cheesecake??? I am thinking I need some!
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Old 03-24-2014, 07:40 AM   #1011
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Cleochatra’s Gourmet Chocolate Caramel Turtle Cheesecake

For the Crust:
1/3 cup macadamia nuts
1/3 cup cashews
1/3 cup pecans
2 Tbsp erythritol
4 Tbsp butter, melted

1 cup low carb Caramel Sauce*
4 Tbsp heavy whipping cream

1 c chopped pecans

For the Filling:
4 8 ounce packages cream cheese
1/2 cup erythritol
1 cup xylitol
4 eggs
˝ cup sour cream
1 tablespoon vanilla extract
1 cup (4 ounces) low carb chocolate chips or four ounces Lindt 85% chocolate bar**
4 Tbsp cream
2 Tbsp butter

Making the crust:
Process nuts together until resembling coarse crushed graham crackers. Mix nuts, butter and sweetener. Press in bottom of a 9”-12” spring form pan. Place in fridge to cool for 30 minutes.

Blend caramel topping with cream. Spread over crust. Sprinkle 1 cup chopped pecans over caramel.

Making the Filling:
Heat oven to 325 degrees Fahrenheit.
In a mixer, beat cream cheese with erythritol and xylitol on medium for about one minute. On low, add eggs, one at a time, until just blended. Finally, add sour cream and vanilla and beat just until blended (10-30 seconds).
Melt chocolate chips with heavy whipping cream and butter in microwavable bowl on high for 30 seconds. Stir until a thick chocolate liquid forms. Add to cheesecake batter and blend.
Pour into crust. Bake until set, 75-90 minutes. Cool on rack for 15 minutes before moving to chill in the refrigerator.(I usually remove the sides of the spring form after it’s been in the fridge for an hour or so).

Optional: Pipe room temperature chocolate ganache and caramel sauce over cooled cheesecake to decorate. You can also add a chopped Russel Stover Sugar Free Pecan Delight to each slice as garnish (see image below).
Makes 16 servings.
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Old 03-24-2014, 08:13 AM   #1012
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I'm in the mood for wings!!! Sounds so good right now
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Old 03-24-2014, 08:33 AM   #1013
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sounds yummy !

Marinating ribs for DH to grill .........
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Old 03-24-2014, 08:46 AM   #1014
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Laura, I can not wait for it to warm up...I will be grilling almost everyday!!! Unfortunately, because I like a charcoal grill, I can't grill year round. One...they don't sell charcoal here year round. Two...it is too cold and snowy to stand outside waiting on it to heat up!!!
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Old 03-24-2014, 11:27 AM   #1015
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I haven't really vented about it lately, but work still has not been doing so well. It's been slow since before Christmastime, with a few great shifts tossed in. One good shift per week does not pay the bills though. I finally told my manager that I am looking for another job. He is not happy. He says that I am in a higher position, I am his training coordinator, but it really doesn't matter. Business is declining, and I have heard rumors that the company isn't doing so well. I need to find another job before I have nothing at all. So, this Thursday, I am filling out applications. I am excited and nervous at the same time. I need to do something though, I have ridden this horse too long.
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Old 03-24-2014, 08:19 PM   #1016
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Today...
Jello w/ whipped cream
1 irish egg roll (not lc)
5 911 wings
steak pieces sauteed w/ seasoning, mushrooms and garlic, splash of beef broth and sour cream
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Old 03-25-2014, 07:17 AM   #1017
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Lisa....that cheesecake sounds yummy. You are such a good cook. Sorry to hear that the place you work isn't doing so well. With this economy I suppose more and more people are needing to eat out less and less to save money. It seems like every time I go to the grocery store, prices have gone up some....or the containers have gotten smaller for the same price....and I won't even mention gas prices.

I hope you find something that you will enjoy doing, somewhere close to home and that where you can stay.
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Old 03-25-2014, 07:21 AM   #1018
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Good luck on your job search ! You are a valued employee so maybe they will give you a raise to stay there ?
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Old 03-26-2014, 01:24 PM   #1019
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What Laura said! They obviously respect and admire you. I hope things work out with your present situation or that you may find something even better.

I was interested in the fact that they don't sell charcoal year round where you live. Too much snow too often, I suppose. Down here we can buy it during all the seasons and my DH actually does grill out most evenings. He makes some mighty good dinners on that grill and even smokes turkeys for Thanksgiving on it. Spring has been visiting us in spurts and we've had some lovely warm days in between winter storms and cold winds every week. Trees, flowers, and shrubs have come into bloom so I think full spring may be just around the corner. Hope yours arrives in full force soon as well.
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Old 03-27-2014, 11:50 AM   #1020
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Parisfox, restaurants here are still booming. Lots of business, just not at ours unfortunately. I think that is what tends to happen when ownership changes hands one too many times too quickly. Also, when the core of the restaurant is changing constantly. They do not want me to leave. I'm not just a regular server there, I am also their Training Coordinator. I get paid more hourly (not a whole lot more, but more) and I have other "extras" too. My biggest fear is that I will go into work one day and the doors will be locked and our store will be closed. The worst part is that our store is considered #4 out of 220 restaurants!! We do THAT much more business than any other Macaroni Grill. And, that is scary. Because lately, we aren't doing so well, makes me wonder how the others are staying a float?

Today is my day off Ran around with Christian doing errands. Found a bbq restaurant called Dickeys Barbecue. WOW. All I have to say. I ordered the two meat plate. Got brisket and pulled pork, with green beans cooked in bacon and a caesar salad (no croutons). Both meats came naked, and you choose your sauce from 3 to drizzle on top. I picked hot and spicy and used about a tbsp on each meat. Not sure how many carbs are in it, but it was not sweet at all, and the meat was so good, I could have probably even skipped the sauce! Right now I have Delmonico steaks marinating for dinner. I am making creamed spinach and broiled asparagus with them. YUM YUM YUM

Creamed spinach (my easy way)
Defrost two boxes of chopped spinach. In a little bit of butter in a frying pan, heat up the spinach. Once it is warm throughout you add one small container of flavored boursin cheese. Stir it up until it's all melted. Top with parmesan cheese. So good!!

Broiled asparagus
Snap the ends off of the asparagus. Place on rimmed baking sheet. Drizzle with olive oil. Season with garlic salt and pepper. Sprinkle parmesan cheese (shaved or shredded is best) on top. Place under the broiler for about 7 minutes. They come out tender, and crispy with the broiled cheese on top!

Marinade for steaks (Makes them taste like they were grilled, even though they aren't!)
1/4 c water
1/8 tsp onion powder
1/4 tsp pepper
1 tsp olive oil
1 tsp accent seasoning
1 garlic clove, minced
1 tbsp hickory liquid smoke

Mix this in a bowl. Pour over your steaks in a gallon sized freezer bag. Marinate. The longer the better! Then broil until it's how you like it cooked.

We are having a feast tonight Just me and Christian though. A "new girl" asked Andrew over to dinner at her parents house.

Last edited by greengeeny; 03-27-2014 at 11:52 AM..
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