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Old 04-22-2014, 11:03 PM   #1111
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I must google pumpkin bake. It all looks beautiful, Green. Great job...
Maybe I will try some of that Dreamfields pasta for a mac salad this summer. I weigh for the first time since starting this woe in 2 days...
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Old 04-23-2014, 02:11 AM   #1112
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Ugh had too much dairy today. I had a Greeks salad with feta for lunch then for dinner I made chicken breast with mushroom cream sauce and then later had some cheese salami and Greek olives and red wine. Ugh it gave me indigestion. Ya know put food in front of me and I eat it!!! Just because it's carb free doesn't mean I have to over indulge. I haven't felt this way in a while. I haven't been drinking much at all then because I can I am having some. Ugh. I need to regroup. I've been going overboard with the sugar free crap too. Need to regroup. I have gained 2 lbs. but haven't been real regular either. And my water is definitely not up to par. Time to regroup like I said. This is a pep talk. Oh and for my am coffee I had cream. Well I am all out of cream now and cottage cheese so I will lay off. Just want to eat cleaner.

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Old 04-23-2014, 11:13 AM   #1113
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I just saw this article.

Dreamfield's Pasta has been fined 8 million dollars. I know I couldn't tolerate it.
Here is the article:

"Let this be a warning to all companies shamelessly selling “low-carb” fake products.

Dreamfields, the biggest brand of “low-carb” pasta, has for a long time lived on a blatant lie. I tested their pasta several years ago and found that it raised my blood sugar dramatically, much like regular pasta. When scientists later examined the matter, they found no difference at all between the “low-carb” pasta and regular pasta from the grocery store!

The pasta was included as an example of low-carb frauds in my presentation ”The Food Revolution”, with over 400,000 views on YouTube.

American lawyers filed a class action lawsuit this summer against Dreamfields, and the settlement papers were filed on Monday. The company gave up even before the trial and confessed. Their fine will be $7.9 million. Most of the money is reserved for reimbursing customers. If you bought the fraud pasta between 2004 and 2014 you are entitled to get your money back.

Law360: Pasta Maker Forks Over $8M In Low-Carb Labeling Deal

You read the time frame right. Dreamfields has continued with this blatant fraud for TEN YEARS and the brand has been a best seller. The makers have destroyed health and weight effects from a low-carb diet for countless people.

Dreamfields will now change the labeling for their product to something less deceptive. But there are still thousands of low-carb frauds out there that are just as bad from other companies."

I'm glad you can eat it without difficulties, but apparently some people do have problems with it. I'm not saying it is bad for you, it just isn't what it says it is.
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Old 04-24-2014, 01:05 PM   #1114
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Yeah, Seabreezes, it does affect some people badly. I have even read some articles that aren't very carb friendly in regards to dreamfields, but for me, it works just fine. I don't eat it very often, but when I have an inkling for pasta, that is what I eat
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Old 04-24-2014, 01:06 PM   #1115
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Party of 7...pumpkin bake is a Linda Sue recipe.

JODY'S PUMPKIN BAKE - Linda's Low Carb Menus & Recipes

It is amazing, and very low carb A great treat. Original recipe says 4 servings, then Linda adapted it to 6 servings, but I have to say I bake it in my 9 x 9" pan, and cut it into 9 squares, and they are pretty big servings. Even less carbs per serving.

Tonight I am making her chicken divan recipe with a salad for dinner. I have made it before, and it is one of my faves.

So sorry about the dairy Stephie I had to learn the hard way a while ago about too much dairy, and too much sf foods in one day lol. On the plus side, even though you over indulged, you did stick to low carb items. This is a process, and it takes time. We have to relearn our eating strategies. Hell, for lunch today, I thought I was doing good having Sriracha wings, but then my niece got nachos, and I found myself picking at them ugh. Eh...it is what it is. I would have rather over indulged with cheese than picked at the nachos after all was said and done.

B~mcDonalds sausage egg cheese mcmuffin without the muffin
L~8 sriracha wings, about 8 nacho chips w/nacho stuff on them (atleast the toppings were lc)
D~Chicken Divan, Red leaf romaine w/tomato, cucumber, chives and italian dressing
S~sf cordial cherries (about 4)
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Old 04-24-2014, 02:05 PM   #1116
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Lisa....I made your Chan's Special and I "love" it. Definitely going in my recipe box. Thanks so much for posting the recipe. The only change I made was since I really like bean sprouts, I threw in the whole can instead of using just 1/2 of the can and I sprinkled some Soy sauce on just before I ate it. YUMMO!!!
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Old 04-24-2014, 03:50 PM   #1117
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Sooo..my fave dressing ever. If you can get Ken's dressing near you, this stuff is amazing. And, I never use the full serving size...2 tbsp (!).



And, then ofcourse, the Chicken Divan It is so freaking good. The sauce on this dish is amazing. It has been a fave in our house for quite some time!!!



And, ofcourse, the seal of approval from my little love, Christian <3
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Old 04-24-2014, 07:16 PM   #1118
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Every year, NOrtheast Ohio has an all star football game for graduating seniors. Andrew just got picked to play in it! So did one of his friends in his class. This is such a huge honor. I am so proud of him.
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Old 04-25-2014, 07:26 AM   #1119
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Congrats to Andrew....you must be so proud of your boys.

OK...you know if you post something as delicious looking as the Chicken Divan you must post the recipe. So...how about it? I "love" chicken recipes and that Divan looks Divine....LOL
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Old 04-25-2014, 07:43 AM   #1120
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CHICKEN DIVAN
3-4 cups diced cooked chicken
16 ounces frozen broccoli florets
4 ounce can mushrooms, drained
8 ounces cheddar cheese, shredded
3 ounces fresh mushrooms, minced
1 stalk celery, minced
2 tablespoons onion, finely chopped
2 tablespoons butter
1 cup chicken broth
1 cup heavy cream
1/2-1 teaspoon xanthan gum, optional *
Salt, to taste
1/4 teaspoon pepper
1/4 cup mayonnaise
1/8 teaspoon curry powder

Cook the broccoli according to package directions for 7-8 minutes; drain. In a large non-stick skillet, sauté the fresh mushrooms, celery and onion in the butter until soft and lightly browned. Season with salt and pepper. Add the broth; bring to a boil and reduce by half. Add the cream and xanthan gum at this point, if using, and simmer on medium heat until thickened. Gradually whisk in the mayonnaise until well blended. Stir in the curry powder.

In a greased 9x13" glass baking dish, mix the chicken, broccoli and canned mushrooms. Season to taste. Mix in the cheese. Pour in the mushroom sauce and mix well. Cover with foil and bake at 350º for 30 minutes. Uncover and bake another 10 minutes until bubbly and a little browned on top.

Makes 8-10 servings
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Old 04-25-2014, 12:24 PM   #1121
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So...I believe the snow has finally passed No more snow!!! Yay...which means time for spring and summer cookouts!! This will be hard for me because fresh fruit always accomodates our cookouts. Nothing like ice cold watermelon. Or juicy, warm peaches. I will do my best though. Maybe have some strawberries and blueberries once in a while

Be prepared, I am rewriting summertime recipes. I will be looking for new ones too. And, I will be sharing them on here.

Southwest Grilled Pork

2 whole pork tenderloins (about - 1 1/2 lbs. total) or 6 pork chops
4 teaspoons chili powder
1 1/2 teaspoons dried oregano
3/4 teaspoon ground cumin
1/8 teaspoon dried garlic powder

Directions

1. Mix together chili powder, oregano, cumin, and garlic powder. Rub over the surface of pork. Cover and refrigerate 2-24 hours.

2. Grill over medium hot coals, or broil. Turn occasionally. Tenderloins will take 25-20 minutes, pork chops will be ready in 10-15 minutes. Meat thermometer should read 155-160° F. Pork is done when there is still a hint of pink in the center.
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Old 04-25-2014, 01:28 PM   #1122
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Tonight I made Linda Sue's Taco Bake for dinner. Another winner!



TACO BAKE
Crust:
4 ounces cream cheese, softened
3 eggs
1/3 cup heavy cream
1/2 teaspoon Seasoning for Tacos
8 ounces cheddar cheese, shredded, 2 cups

Beat the cream cheese and eggs until smooth. Add the cream and seasoning. Grease a 9 x 13" baking dish; spread the cheese over the bottom. Pour in the egg mixture as evenly as possible. Bake at 375º, 25-30 minutes. Let stand 5 minutes before adding the topping.

Topping:
1 pound ground beef
3 teaspoons Seasoning for Tacos
1/4 cup tomato sauce
4 ounce can chopped green chiles
8 ounces cheddar cheese, shredded, 2 cups

Brown the hamburger; drain the fat. Stir in the seasoning, tomato sauce and chiles. Spread over the crust. Top with the cheese. Reduce the oven to 350º and bake another 20 minutes or so until hot and bubbly. Serve with the toppings of your choice (add additional carbs).

Makes 8-12 servings
Can be frozen
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Old 04-25-2014, 01:30 PM   #1123
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B~Pumpkin bake w/redi whip
L~Leek and Goat cheese tart, slice of pumpkin bake w/redi whip
S~atkins granola bar topped w/peanut butter
D~Taco bake topped w/ guacamole, tomato, lettuce, jalapenos and taco bell fire sauce
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Old 04-25-2014, 10:38 PM   #1124
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Had a much better day today.
B. coffee Greek yogurt vanilla syrup 2 banana slices. 5 bites
S. Almonds
L. Carne asada taco salad. Sc guacamole ranch.
D salad ranch 3 bites pork 2 bites veggies cooked
D. Carb smart ice cream bar

Felt good tired in the am. Sore from workout but a good sore.

Want to try my hand at CO bark have u guys made it?
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Old 04-26-2014, 06:09 AM   #1125
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Lisa...Thanks for the recipes. I'll definitely try the Chicken Divan. Sounds really good.
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Old 04-26-2014, 07:32 AM   #1126
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I have never made coconut bark. Let me know how it turns out.
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Old 04-28-2014, 07:23 AM   #1127
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Ohhhhh I had forgotten about that taco bake recipe! DH loves taco's and I've just gotten accustomed to either using a LC Wrap (burrito style) or to just put all the topping on lettuce and skip the tortilla altogether. That Linda Sue! Such an inspiration.........thanks for the reminder of this great twist on taco's. I'll be making it VERY soon!!

Speaking of Linda Sue I made the no-bake jello cheesecake this weekend using bluebirders favorite pie crust. AH-Mazing!!!!

Ken's dressing is awesome!! Love the Ranch!!! It has to be BUTTERMILK though, the regular Ken's ranch is 2g carbs, the buttermilk is only 1g per serving and tastes awesome!

Happy Monday!
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Old 04-28-2014, 09:04 PM   #1128
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Made the bark it was easy and fast. And the cool thing it totally took my appetite away. I ate it for lunch.
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Old 04-29-2014, 04:49 PM   #1129
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I had a mexican feast tonight at the local restaurant, and it wasn't lc, and that is all I am going to say about it. On the plus side, we did walk there and back home
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Old 04-30-2014, 07:08 AM   #1130
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Originally Posted by greengeeny View Post
I had a mexican feast tonight at the local restaurant, and it wasn't lc, and that is all I am going to say about it. On the plus side, we did walk there and back home
...................
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Old 04-30-2014, 10:09 AM   #1131
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Lisa, you look fabulous! And your son is so ADORABLE!
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Old 04-30-2014, 11:13 AM   #1132
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Your meals always look so dang good.

Dust off the chip crumbs and Margarita salt ( ) and carry on your LC way!
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Old 05-02-2014, 12:06 PM   #1133
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Hi Green - I'm back. Had a kidney stone and whew..That was rough!
Just came to check back up on you and see how things are going ----looking wonderful as usual. Congratulations to your son...Have a beautiful weekend!
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Old 05-04-2014, 06:34 AM   #1134
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Kidney stones...yuck!!!

Sorry I haven't been checking in as much. Life has been crazy, and I also have been doing an lc group on facebook. So, Im still being accountable, and trying new things, just not posting as much.

We do have a new BW3 by our house, and I went with my sister and got Thai Curry wings. OMG. I thought I died and went to heaven. They were amazing@!!!
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Old 05-04-2014, 02:41 PM   #1135
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I love all things Thai. mmmm..
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Old 05-04-2014, 03:36 PM   #1136
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Originally Posted by greengeeny View Post
Sorry I haven't been checking in as much. Life has been crazy, and I also have been doing an lc group on facebook. So, Im still being accountable, and trying new things, just not posting as much.
Ah! That's what happened... what's the name of the fb group?
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Old 05-05-2014, 05:46 AM   #1137
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Was wondering why we were seeing less of you. I'd love to join you on the FB page if that's possible....or is it just for personal friends??
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Old 05-05-2014, 07:07 AM   #1138
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Lisa,
Where do you get alot of your recipe ideas from? I have tried Linda Sue's, but can always use more!
Marsha
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Old 05-08-2014, 06:34 AM   #1139
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You have to be invited to the group by email. If you are interested, send me your email, and I will send you an invite. The administrator has to approve you, but I got approved within a day. It's a pretty nice group of ladies, and lots of new recipe ideas.

Grilled Moroccan Chicken

1/2 cup extra virgin olive oil (the best quality you can get)
1/4 cup chopped scallion (, white part only)
1/4 cup chopped parsley
1/4 cup chopped fresh cilantro
1 tablespoon minced garlic
2 teaspoons paprika
2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon turmeric
1/4 teaspoon cayenne pepper
4 boneless skinless chicken breasts


Combine oil, scallions, parsley, cilantro, garlic, paprika, cumin, salt, turmeric and cayenne pepper in the container of a food processor.

Process until smooth.

Rub the mixture on both sides of the chicken breasts and let stand 30 minutes.

Preheat the grill to medium hot.

Grill chicken breasts 5-7 minutes on each side, or until done.

It is getting beautiful outside, and today is my day off, so I am firing up the grill and making this moroccan chicken! YUM
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Old 05-08-2014, 06:37 AM   #1140
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And, I finally found some black soy beans. Going to make my own bbq baked beans tonight with them. Probably chop some onion up and add some Guy's bbq sauce
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