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Old 04-15-2014, 01:56 PM   #1081
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Already changing up the recipes lol. I am making the all meat chili. I had some extra bacon in the fridge that I needed to use up, so I cut it up and browned that to add to the chili.


Then I added the ground meat, browned it and added all of the seasonings, tomatoes, onions and garlic. It has been simmering for about half an hour now, and has about another half hour left to go. My house is smelling so delicious. I will let you know how it all turns out after we eat.



I plan on putting about a teaspoon of sour cream on top, with some raw onion and a little shredded cheddar. My mouth is watering

So, a few other things I changed up. I added about two jelly jars full of water. It was way too dry following the recipe exactly. No "chiliness" to it. Then, it was very bland. So, I added a little bit of cayenne pepper, salt and black pepper. It is still simmering, but I keep tasting it to make sure it tastes like chili now. So, after all my tweaks, it is starting to come together.

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Old 04-15-2014, 02:22 PM   #1082
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I skipped adding the extra onion, and this is the final outcome!
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Old 04-15-2014, 05:36 PM   #1083
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Looks yummy!!!!
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Old 04-16-2014, 05:36 AM   #1084
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That's one of the books I have. Glad to see what you think of the chili. I have made "all meat chili" before, but not her recipe. I used chuck roast instead of hamburger....and did it in a slow-cooker. Not sure I'd like the oregano or the cocoa powder, but ya never know.

Have a great day and


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Old 04-16-2014, 07:36 AM   #1085
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I couldn't even tell that there was cocoa powder in it. I added it because she said it was a "secret" ingredient. The chili tasted great! BUT, I did have to adjust it a little bit.
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Old 04-16-2014, 07:37 AM   #1086
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I am so happy that I was able to get Andrew baseball tickets for the Indians v. White Sox game. He is going to be so happy to open his Easter basket
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Old 04-18-2014, 07:23 AM   #1087
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Oh boy oh boy oh boy!!!! Just got my order from netrition. Got 3 cans of black soy beans, another package of mama lupes tortillas and a new item...CARBQUICK! I can't wait to test it out.
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Old 04-18-2014, 07:32 AM   #1088
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Okay...so I started attempting to make the jello deviled eggs yesterday. They stuck to the pan So, today I am starting fresh, and spraying it with Pam before putting the jello in. I will keep you updated if this works. Got the eggs boiling today, and made some cream cheese muffins yesterday for easter. (although I ate two already)

Appetizers
Szechuan shrimp
Dip shaped like a bunny, surrounded by veggies and crackers (I am making some lc crackers, and getting some regular ones too)
Deviled chick eggs

Menu
Ham (glazed w/ sugarfree marmalade and sf gingerale)
Macaroni salad (I am doing it with dreamfields...I miss mac salad!)
Green beans w/bacon
Potato slices topped w/bacon, cheese and chives(for the non lcers...requested by my children)

Dessert
Cream cheese muffins
Sf jello deviled eggs
Easter decorated cupcakes (for the non lcers)
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Old 04-18-2014, 09:44 AM   #1089
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Oh man that chilli looks really good. Today is my Up day, so I am planning on lettuce tacos tonight (maybe even some nachos with a few real chips. Not sure) and for breakfast I was alll about an omelette last night...but now. i want chilli. LOL

Your easter menu looks pretty good I found a recipe for LC gluten free vanilla cupcakes last night you might like. Let me go get it.

GLUTEN FREE LOW CARB VANILLA CUPCAKES

INGREDIENTS:
1/4 C. Swerve Granular (or sugar if you weren't doing low carb)
1/4 C. Unsalted Butter or Coconut Oil (melted, and I prefer butter for this recipe, but if you need to go dairy free, go with coconut oil)
3 Eggs
2 tsp. Vanilla Extract
1/4 C. Coconut Flour
1 tsp. Baking Powder
1/4 C. Unsweetened Vanilla Almond Milk
1/4 C. Water
1/8 tsp. Sea Salt

DIRECTIONS:
Preheat oven to 350║ F and line muffin pan with paper liners or spray pan with non-stick spray.
In medium bowl, sift together, coconut flour, Swerve (or sugar), baking powder and salt.
In another bowl, whisk eggs and slowly drizzle in melted butter (or coconut oil), along with vanilla extract, milk and water.
Add wet ingredients to dry ingredients and beat with hand mixer until well incorporated.
Fill each cupcake cavity with equal amount of batter and bake for 22 minutes.

makes 6
NUTRITION FACTS (for 1/6 of batch, NOT including frosting):
Cals: 130
Fat: 10
Carbs: 3 (net 1)
Fiber: 2
Protein: 4



Found it on facebook.
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Old 04-19-2014, 06:53 AM   #1090
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Well...after several attempts to make the jello deviled eggs, I am hanging it up. It's not happening. I am convinced if you don't own the "jello brand egg molds" this is NOT going to work. I am just going to make layered jello. And, it will be beautiful
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Old 04-19-2014, 06:55 AM   #1091
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I made lc cupcakes for Christmas, and they were OK. They had more of a muffin consistency due to the coconut flour. This recipe is different, the one I used had a lot more expensive ingredients in it. I have all of those ingredients, but have my menu pretty much set for Easter. I might make these the week after Thanks for the new recipe!
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Old 04-19-2014, 11:32 AM   #1092
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So...I went with my own chicken ball recipe, and turned it into a bunny



And, ofcourse...Easter cupcakes for the kiddos...

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Old 04-19-2014, 11:33 AM   #1093
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As soon as the "layered jello" is done, I will post a pic. I made it in my trifle bowl, so I don't have to worry about unmolding it, and you can still see all the pretty colors. It just takes a long time to make. I was really wanting the deviled jello eggs, but it was not in my destiny this holiday!
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Old 04-20-2014, 10:24 AM   #1094
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lol love the bunny!

So cute!
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Old 04-20-2014, 11:14 AM   #1095
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Just wanted to say that you are SO inspiring. I keep toying around with LC (going back and forth) but I really want to stick to it. I just had a baby 6 months ago and want this weight off!

Love your food pics, too!
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Old 04-21-2014, 06:14 AM   #1096
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The bunny is too cute....and the cupcakes look yummy!!
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Old 04-21-2014, 09:17 AM   #1097
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Dropping in to say "hey!" instead of messaging you! lol Love the selfies, can certainly see the weight loss throughout the pages.
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Old 04-21-2014, 10:12 PM   #1098
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Hi I am new today I have been on this woe about 1 week and so far 5 lbs. I did medifast 1 week before that but didnt want to continue. I did Medifast last yr and lost 24 lbs gained 13 back so now I am trying to get back off the weight I gained so I can feel better. so 165 is my first goal. I want to post with you since we are close in weight. I am also doing the same LC under 30 a day

How will I know if you reply?

Steph
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Old 04-21-2014, 10:14 PM   #1099
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I wanted to tell everyone that Suzanne Somers woe. He protein fats meals are carb free.

good recipes too
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Old 04-21-2014, 10:20 PM   #1100
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I just ordered on Netrition a big order and got Kevinpa's ingredients for his flour mix for cookie cakes and pies etc. I hope it not unhealthy these ingredients. Poor guy passed away recently so all his recipes are posted as a Memorial to him. Are you familiar with his recipes?

Steph
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Old 04-21-2014, 10:22 PM   #1101
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I am a stay at home mom of 2 boys. Married 22 yrs.
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Old 04-22-2014, 03:56 AM   #1102
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Looks like a good easter!!! Love the bunny!!!
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Old 04-22-2014, 05:33 AM   #1103
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I am not familiar with him Steph. But, I will look into it. I am always looking for new things to try!

Vanilla Latte, I did get your message, and I have been meaning to respond, but I have been so busy with work and the holiday Preparing to go into work right now lol.

I had so much fun on Easter. My dad even said the ham was the best he had ever eaten. I ended up using Dana Carpender's ham glaze recipe, and everyone was asking for it!! ha ha. I have to say, I have been feasting on the dreamfields macaroni salad all weekend long. It is just TOO good. My parents took half of it home with them. My dad had no clue that it was a low carb mac salad. What he doesn't know won't hurt him! My szechuan shrimp appetizer

I ended up going with traditional deviled eggs instead of decorating them into chicks...we were just too impatient to eat them!!!

And...my crowning glory. Layered jello. It was amazing. And beautiful.

Mix 1 cup hot water with any sugarfree jello. Add 1/2 c sour cream to 1/2 c jello mixture and whisk together. Put into trifle bowl. Let it set for 30 minutes in the fridge. Add 1/2 c cold water to teh remaining jello. (This is the tricky part...) Take a wooden spoon and hold it over the "creamy jello layer" and slowly pour the regular jello layer onto the spoon. It lessens the blow onto the creamy layer and keeps them looking layered and beautiful. ONLY let the layers gel for about half an hour before putting the next one on. If you wait too long in between, then the layers seperate when you are serving. You want them to be just a little set, but not too set so they adhere to one another. It was a lot of work, but definitely worth it.
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Old 04-22-2014, 05:52 AM   #1104
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You did a great job! ALl of that stuff looks amazing!
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Old 04-22-2014, 06:05 AM   #1105
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I agree with Monica. Everything looks amazing. The layered jello does sound like quite a bit of work, but it's beautiful. It would make you think you were eating something super special and maybe fattening, but it's NOT!! (Not fattening, that is....it IS super special.) How wonderful!! I'd love the szechuan shrimp. YUMMO!!
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Old 04-22-2014, 10:38 AM   #1106
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Hey, don't worry about responding back. I was in "lurker" mode. I'm out now.
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Old 04-22-2014, 11:17 AM   #1107
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Wow ur photos and creations look beautiful. Watch that dream fields it's not as low carb as u think I think at least with my calculations. What did u come up with?
Steph
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Old 04-22-2014, 07:16 PM   #1108
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Steph, there is something about the way they process it, that makes the carbs protected. It does not work for everyone, but I have been eating it since I was about a month into this journey, and it has never stalled me, and it fills me up pretty fast. For a while there, I was eating 2-3 times a week, but now I have settled down on how often I eat it. I just make sure I measure it carefully and cook it exactly.

I was asleep, and just woke up. Think I am going to the store to stock up for teh rest of the week. My fridge is starting to look sparse after the leftovers have been eaten from Easter.
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Old 04-22-2014, 07:26 PM   #1109
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Chicken, Goat Cheese and Leek Tart

Ingredients:
- 2 Tbsp unsalted butter
- 2 leeks (you will use the green parts as well as the white)
- Salt and freshly ground pepper
- 2 whole eggs, plus 1 egg yolk
- 1 cup heavy whipping cream
- Pinch of freshly grated nutmeg
- 2 cups of shredded Swiss
- 3 tablespoons chopped fresh chives
- 6 oz (or 1/4 lb) fresh goat cheese, crumbled

In a large, heavy frying pan, melt the butter over medium-low heat. When it foams, add the leeks, reduce the heat to low, and cook slowly until the leeks are soft and golden, about 15 minutes. Season with salt and pepper and set aside to cool.

Position a rack in the upper third of the oven and preheat the oven to 350 degrees. Place a baking sheet on the rack below to catch any drips.

In a bowl, whisk together the whole eggs, egg yolk, and cream until blended. Season with the nutmeg, salt and pepper.

Sprinkle half of the shredded cheese evenly over the bottom of the pastry dish. Top with the leeks, then with the cihves, and finally the goat cheese. Pour in as much of the egg mixture as will fit, stopping within 1/2 inch of the rim. Sprinkle the remaining shredded cheese evenly over the top.

Bake the tart until the top is lightly puffed and golden and the filling jiggles only slightly when the pan is gently shaken, about 25 - 35 minutes. Remove the tart from the oven and let rest for at least 10 minutes. If using a tart pan with a removable bottom, place the pan on your outstretched palm and let the ring fall away, then slide the tart onto a serving plate. Serve hot or at room temperature. (Serves 6-8)
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Old 04-22-2014, 08:26 PM   #1110
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I apologize for the last post. I did not include the chicken in the recipe. The original recipe does not include chicken. When I have leftover roasted chicken, I layer it on top of the swiss cheese and leeks, then the goat cheese, egg mixture and extra cheese.

I am making this tonight as my go to breakfast for the week. Without the chicken.

Also, since I can't sleep tonight, I am making one of my ultimate fave lc desserts. Pumpkin bake YUM YUM YUM>

Last edited by greengeeny; 04-22-2014 at 08:27 PM..
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