Group Forum: Recipes

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atriel2

Joined: May 12
Posts: 370

        
Posted: 13 Feb 2013, 18:54
It's on page 8, sweetie.
- Toni


Starting weight 212 on 1/10/14
Mini goal: 182
Mini Goal: 162
Mini Goal: 142
Mini Goal: 125

My Perfume Shop: http://www.etsy.com/shop/deconstructingeden?ref=si_shop
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angiekae68

Joined: Aug 12
Posts: 899

        
Posted: 13 Feb 2013, 20:19
Thanks for the suggestions guys! I'll let ya know what I decide to make with them and how it turned out Smile

"This one step - choosing a goal and sticking to it - changes everything." - Scott Reed
MorePlease

Joined: Jan 13
Posts: 55

        
Posted: 13 Feb 2013, 21:19
I found a recipe that I am in love with. Us southern gals do love our pimento cheese. I made it earlier and got a small taste of it just now. LOVE, LOVE, LOVE. The entire recipe makes 3 1/2 cups. At a 1/4 cup per serving that is 1.03 net carbs. I also love that the ratio is perfect for the fat fast, however, that serving size is 3 Tbsps in order to get the calories down to 200.
Anyway, the recipe is in my cookbook if you want to snag it there. But I originally found it here http://www.aspicyperspective.com/2012/04/pimento-cheese-recipe.html

Let me know if you like it!!

**April
angiekae68

Joined: Aug 12
Posts: 899

        
Posted: 13 Feb 2013, 21:23
Sounds and looks delicious! I may use it as a dip for my pork skins. Thanks for posting it Smile

"This one step - choosing a goal and sticking to it - changes everything." - Scott Reed
angiekae68

Joined: Aug 12
Posts: 899

        
Posted: 14 Feb 2013, 00:34
For those of us doing Atkins Induction, here's a recipe of mine that will really help get those required 12-15 veggie carbs in. These are things I eat every day, either all together, as pictured below, separate, or mix-n-match. I don't have a name for it, so this is the:

Nameless Recipe



(I've listed the exact ingredients I use because most brands have different amounts of carbs. So, as with any recipe, be sure to go by the nutrition values listed on the package if you use different brands.)

1 - 12 oz. bag Food Club Steamin' Easy Cut Broccoli
1 serving (3/4 cup or 84g) Birds Eye Steamfresh Brussels Sprouts
1 large slice onion (about 1/4" thick or 30g)
1 serving (2 pan-fried slices) Corn King Bacon
1 serving (106g) Food Club Boneless, Skinless Chicken Tenderloins
1 serving (1 ounce) Kraft Extra Sharp Cheddar Cheese
1 Tablespoon (15g) Ken's Steak House Chunky Bleu Cheese Dressing

I put everything, except the broccoli, in a covered skillet with some Olive Oil and cook it all together on low-medium heat. The broccoli steams in the microwave in it's package.

Top with cheese and dressing.

Nutrition Values for entire dish:

Calories: 553
Fat: 25.07
Cholesterol: 125
Sodium: 1061
Carbs: 27.63
Fiber: 11.4
Sugars: 11.83
Protein: 41.29

Total Net Carbs: 16.23 - All veggie carbs except for the 1/2 carb in the dressing, and still room for 3-4 more net carbs and meat.

"This one step - choosing a goal and sticking to it - changes everything." - Scott Reed
lbsgoner

Joined: Nov 12
Posts: 67

        
Posted: 14 Feb 2013, 15:05
OMG Angie, I would call that 'Satisfaction"! Filling, nutritious, toothsome. I am going to fantasize about this until I get some broccoli and brussels sprouts for the freezer, everything else is stuff I eat pretty constantly and have on hand. This would be great for breakfast lunch or dinner. Love me some bacon! Thanks for sharing (especially photo helps!).
"There is a reason the rearview mirror is so small and the windshield is so big, where you are headed is more important than where you have been.'
Sunkeeper

Joined: Jan 13
Posts: 382

        
Posted: 14 Feb 2013, 15:58
Has anyone ever made Mock Danish? I just found the recipe on another board and tried it, WOW!
2 oz cream cheese (soften in microwave a bit)
1 egg
1 tbsp splenda
1 tsp lemon concentrate
1/2 tsp vanilla

Mix softened cream cheese and egg. Add remaining ingredients and microwave on high for 2 minutes.

You can add sugar free jam in the centre, cinnamon for more like French toast or a multitude of other combinations. Parm and herbs, endless possibilities and it's really really good.

Can also cook in the oven for 10 to 12 minutes.

BBD5

Joined: Oct 12
Posts: 382

        
Posted: 14 Feb 2013, 17:19
Goodness Gracious Angie!! THat looks delicious and ohhh so filling (minus the brussel sprouts) lol lol lol.. I am definitely going to try that one - real soon!

Sunkeeper - that sounds delicious as well.. My weakness - sweets.

Toni .. You're such a sweetheart.. Thank you for the reference, pg 8 (lol lol lol) I should have had my reading glasses on.... Would love to try that one as I stated before I am in love with the jalapeno popper Chicken.. btw... Thanks Linda for the recipe

Now I have 3 recipes to work on (wink wink) Very Happy
lbsgoner

Joined: Nov 12
Posts: 67

        
Posted: 14 Feb 2013, 21:14
Angie, I have been on a artichoke heart binge for several weeks. I make a garlic infused oil and butter in my skillet and then let it sit (off heat) to 'marry' the flavors. When you are ready, turn the oil mixture to medium-high. Then I add raw shrimp (I use frozen defrosted ones that are pre-shelled and deveined). Cook only for like 3-4 minutes. If they still haven't pinked, turn the heat down and finish cooking. Remove the shrimp. Heat the leftover oil/butter/shrimp drippings on medium high and throw in your artichokes and let them get some brown crisp places but not all over. Add the shrimp back in, remove from heat and top with shredded parmesan (or whatever floats your boat, parmesan just goes with artichokes good). So carb counts, fat etc will depend how many servings you are making. It is a quick and satisfying din-din. My son loves the shrimp so I make his plate before I add the 'chokes. He likes the garlic shrimp over rice. I use the frozen artichokes because you can just take out what you need and they are cheaper. But definitely use up the canned ones first. Let me know if you try it.Smile
"There is a reason the rearview mirror is so small and the windshield is so big, where you are headed is more important than where you have been.'
angiekae68

Joined: Aug 12
Posts: 899

        
Posted: 14 Feb 2013, 23:25
Darri and Dorothy, let me know if you try the "Nameless Recipe" lol. I tell ya, it's certainly filling. It took me two meals to finish it lol. Dorothy, do try the brussels sprouts! I know it took you forever to try cauliflower! LOL Razz

I made the Perky Pimento Cheese recipe and it turned out really good. I tweaked it a little to my liking. I'll take a pic of it and post the recipe and stuff later. It was really good with my pork skins.

And, Darri, thanks so much for the artichoke recipe. That sounds really good. I almost bought some shrimp at the store today. I'll pick some up on my next trip Smile

"This one step - choosing a goal and sticking to it - changes everything." - Scott Reed
atriel2

Joined: May 12
Posts: 370

        
Posted: 16 Feb 2013, 12:29
Sunkeeper - Oh dear Lord, the mock danish was incredible! It's definitely going into my regular rotation.
- Toni


Starting weight 212 on 1/10/14
Mini goal: 182
Mini Goal: 162
Mini Goal: 142
Mini Goal: 125

My Perfume Shop: http://www.etsy.com/shop/deconstructingeden?ref=si_shop
https://www.facebook.com/DeconstructingEden
atriel2

Joined: May 12
Posts: 370

        
Posted: 16 Feb 2013, 12:41
My Mother's Kimchi Recipe

Makes enough to fill a 1 gallon jar


1 Cup + 1 TBSP. of coarse salt or kosher salt

Water

2 heads of napa cabbage, roughly chopped

1 whole head of garlic, cloves separated and peeled

1 4 inch piece of ginger root, peeled

1/4 Cup of Asian Fish sauce

1 Daikon Radish, peeled and grated

1 bunch of green onions, cut into 1 inch lengths

1 bunch of mustard greens, chopped into 1 inch pieces

1/2 Cup of Korean Chili powder

Sesame oil and sesame seeds

Dissolve 1 cup of salt in th 1/2 gallon of water. Soak the cabbage for 3-4 hours.

Combine garlic, ginger and fish sauce in food processor or blender until finely minced.

In large bowl, combine radish, green onions, mustard greens, garlic mixture, chili powder and 1 tablespoon of salt. Toss gently but thoroughly. If mixing with your hands, wear gloves.

Remove cabbage from the water and rinse thoroughly. Drain the cabbage in a colander, gently squeezing as much water from the leaves as possible. Mix the above mixture with the cabbage, making sure to coat well.

Divide cabbage between 4 1 qt. jars or 1 1 gallon jar, pressing down firmly to remove any air bubbles.

Leave in refrigerator for 2 - 3 days to ferment. If serving kimchi that is not quite fermented, sprinkle with a little sesame oil and sesame seed.
- Toni


Starting weight 212 on 1/10/14
Mini goal: 182
Mini Goal: 162
Mini Goal: 142
Mini Goal: 125

My Perfume Shop: http://www.etsy.com/shop/deconstructingeden?ref=si_shop
https://www.facebook.com/DeconstructingEden
atriel2

Joined: May 12
Posts: 370

        
Posted: 16 Feb 2013, 12:45
I got the Low Carb Cheesecake recipe from: here
I did not make the crust. I also used fasweet for the sweetener, which dropped the carbs significantly. Also, because I used ramekins, I divided it into 16 equal portions and dropped the final cooking time to about 40 minutes. But I think I could have pulled them a little sooner.
They were delicious!
- Toni


Starting weight 212 on 1/10/14
Mini goal: 182
Mini Goal: 162
Mini Goal: 142
Mini Goal: 125

My Perfume Shop: http://www.etsy.com/shop/deconstructingeden?ref=si_shop
https://www.facebook.com/DeconstructingEden
Sunkeeper

Joined: Jan 13
Posts: 382

        
Posted: 16 Feb 2013, 12:49
Toni, it's already in my rotation and I've added cinnamon one time then put 3 raspberries on top but can use a spoon of no sugar added jams, any flavor or you can make a savory one with basil and such. So many variations of it it's mind blowing what can be done with it.

Fed my grandson one for dessert after he had a very low carb lunch and he's raving about everything he had.

lbsgoner

Joined: Nov 12
Posts: 67

        
Posted: 16 Feb 2013, 14:26
So Angie got me thinking in a 'One Bowl Frame of Mind" and this morning I had roasted a couple of boneless chicken thighs but wasn't sure which direction I was going. I wanted to include a large percentage of my daily vegetable minimum carbs. My options were open but I was divided between Mexican or Mediterranean. I knew that whatever I did, it would be one bowl with a goal (see what I did there?).
I ended up Medi not Mexi.




Similar to Angie, I am listing the ingredients by the brands that I used, but make sure you go by what you use. Your mileage may vary carb & calorie wise based on your choices.Bad Grin

1 serving - (7 tomatoes) Trader Joe's Mini Pearl Grape Tomatoes. Cut each in half.
1 large slice onion - about 1/4 inch thick or 30 g. Chop roughly
3 ounces Sliced Baby Bella Mushrooms
1 serving - (5 olives) Trader Joe's Kalamata Olives
1 serving - (1/4 cup) Athenos Feta Cheese Crumbles
2 tsps. bacon grease**
1 serving boneless skinless chicken thighs - 4 oz. Trader Joe's, baked according to pkg instructions, then chop in to bite-sized pieces.

Heat oil on medium high in skillet, add onion and cook stirring until it browns a little. Throw in the mushrooms, stir in good, cover skillet with lid and reduce heat to medium low. Allow the mushrooms to sweat and wilt, stirring occasionally for about 5 minutes. Remove cover, add in grape tomato halves and continue to cook over medium low until tomatoes start softening and giving up their juices. Sprinkle with a ltitle Greek seasoning if desired, then stir in the chicken. Top with the feta.

Nutrition Values for entire dish:

Calories: 396
Fat: 24.59
Cholesterol: 128
Sodium: 1061
Carbs: 12.84
Fiber: 4
Sugars: 3.63
Protein: 33.35

Total Net Carbs: 8.84 - from veggies about 6.5
** I had cooked bacon and thought I was going to do something with chicken and bacon so I used some of that grease. But in the next go round, I will use olive oil.

This was a great meal that I would have again. If you are so inspired, how about a one-bowl recipe challenge with chicken as the main ingredient? It works best to do it as one serving that can be multiplied. (Anybody ever look at those low-carb quiche recipes that you can only have one sixth of?, Just saying...)
"There is a reason the rearview mirror is so small and the windshield is so big, where you are headed is more important than where you have been.'
BBD5

Joined: Oct 12
Posts: 382

        
Posted: 16 Feb 2013, 14:26
Sunkeeper and Toni.. again that Mock Danish sounds good.. If I don't have the lemon concentrate - what would be some other good variations I could try? Might try that today..
Also Sunkeeper, when you added the cinnamon did you use the lemon concentrate as well?

EDITED:
Darri, that looks delicious! looks like I need to go to the store.. Neutral Smile lol lol .. I need mushrooms, tomatoes, fresh broccoli and salad greens.. Used them last night.. Only iceburg lettuce left! ... Gotta keep up with Toni and her veggies Wink
atriel2

Joined: May 12
Posts: 370

        
Posted: 16 Feb 2013, 16:03
I didn't have any lemon concentrate so I just left it out.
- Toni


Starting weight 212 on 1/10/14
Mini goal: 182
Mini Goal: 162
Mini Goal: 142
Mini Goal: 125

My Perfume Shop: http://www.etsy.com/shop/deconstructingeden?ref=si_shop
https://www.facebook.com/DeconstructingEden
LynCaro

Joined: Jan 13
Posts: 20

        
Posted: 16 Feb 2013, 17:49
Toni - Thanks for the kimchi recipe. I will give it a try! Meanwhile, the really mild variety that I have started with is fermenting away in its pretty new 1 gallon jar

If you have good thoughts they will shine out of your face like sunbeams and you will always look lovely." - Roald Dahl
MorePlease

Joined: Jan 13
Posts: 55

        
Posted: 16 Feb 2013, 18:20
Sugar Free Chocolate Chips

4 oz unsweetened chocolate, chopped
1/2 cup unsweetened cocoa powder
10 tbsp butter, cut into chunks OR 1/2 cup plus 2 tbsp coconut oil
1/4 cup erythritol (powdered, preferably) OR other sweetener
20 drops stevia extract
Optional: 1/2 tsp vanilla extract or other flavouring

Line an 8×8 baking pan with parchment paper
In a medium saucepan, combine chocolate, cocoa powder, butter or oil, and erythritol or other sweetener. Stir over low heat until sweetener has dissolved and mixture is smooth.

Off heat, stir in stevia and any other extracts or flavourings.

Spread in pan and chill in refrigerator until firm, about 2 hours. Lift parchment paper out of pan and cut into small chunks with a sharp knife.

Store in fridge or freezer.

We eat these as is, by the palmful. I like to get a spoonful of peanut butter and sprinkle with the choc chips and I added a 1/2 cup into my cheesecake.

I made them as the as the recipe is written except using EZ-Sweet instead of the stevia extract.

This is not my recipe, but you can find it and other great recipes here http://alldayidreamaboutfood.com/2010/09/make-your-own-chocolate-chips.html
**April
MorePlease

Joined: Jan 13
Posts: 55

        
Posted: 16 Feb 2013, 18:30
I made a cheesecake this weekend that was fabulous. It's not a tall cheesecake which is perfect for me because I tend to overeat cheesecake. Now, If I eat 2 slices, it's not quite so bad.

8 oz cream cheese, softened
1/4 cup xylitol
6 oz sour cream
1 large egg
1 tsp vanilla extract
10 drops EZ-Sweet
1/2 cup homemade sugar free choc chips

heat oven to 350. spray an 8 in springform pan with cooking spray. Gently beat cream cheese, xylitol and vanilla until smooth using an electric mixer. Gradually beat in sour cream and egg. Add EZ-Sweet and stir. Stir in choc. chips. Pour into pan.
Bake 25-30 minutes until center is almost set. Turn off oven and slightly open the oven door for about 15-20 minutes. Take out of oven and cool completely before refridgerating.
**April