Group photo
Author:
SIMPLEMAW Posts: 4,141
8/10/12 8:42 A

My SparkPage
Send Private Message
Reply
This is another very simple, use however much you have kind of a recipe. I used to make it often when I lived in coastal Northern California, where the summers were always cool enough for soup. I made it with the quantities I happened to have on hand. It's very variable. Use chard or other greens instead of kale, chorizo or any other sausage instead of the Italian sausage, links instead of bulk, add some cream or coconut milk at the end, add some tomatoes or mushrooms if you want to add some bulk... It's kind of similar to Tuscan Soup at Olive Garden, sort of, though theirs has potatoes and milk and a lot less kale or sausage.

SAUSAGE AND KALE SOUP

1 T lard or other oil/grease
1 very small onion (about 20 grams), chopped
125 grams raw kale, cleaned and chopped (less would be fine - that's just how much I happened to pick)
5 oz bulk Italian sausage, cooked (or start with uncooked sausage)
2 c broth of any sort (I used homemade chicken bone broth, I have used pork broth or beef broth, or commercial chicken broth
a dash or two of red pepper flakes

Heat lard in a medium saucepan. Add onion and kale, still wet from washing, but drained. It will fill the pan, but don't worry - it cooks way down. When the kale has cooked way down, add the sausage and broth and red pepper flakes and cook until you're ready to eat it. You can eat it pretty much right away or let it cook for an hour or so. If you're starting with raw sausage, add it at the beginning, before the kale. If you're adding cream or coconut milk, add them right at the end, then heat just to serving temperature. Don't boil.

SIMPLEMAW Posts: 4,141
8/9/12 2:11 P

My SparkPage
Send Private Message
Reply
By the way, there's a cookbook of 3 ingredient low carb recipes. Here's a link to it on Amazon, just because that's the easiest way to tell you about it. I think I read it a while back. Don't remember anything about it though.

www.amazon.com/Low-Carb-1-2-3-3-Ingr
ed
ient-Recipes/dp/159486165X/ref=sr_1_R>1?s=books&ie=UTF8&qid=1344535837&sr=
1-
1&keywords=low+carb+1-2-3


KOSHIE1's Photo KOSHIE1 Posts: 24,480
8/9/12 1:41 A

My SparkPage
Send Private Message
Reply
Thank you for the additional info!

 current weight: 214.0 
214
196.75
179.5
162.25
145
SIMPLEMAW Posts: 4,141
8/8/12 1:41 P

My SparkPage
Send Private Message
Reply
ITALIAN SAUSAGE AND TOMATO SALAD

150 g cauliflower
1 tomato, coarsely chopped (about 100 grams, or use a cup or so of cherry tomatos, halved)
1-1/2 very small red onions, finely sliced (about 30 grams, or use whatever kind of onion you happen to have)
1/3 lb bulk Italian sausage, cooked (or use thinly sliced links)
2 T mayo

Make caulirice by chopping the cauliflower in a food processor until it's about the size of rice. Nuke for about 2 minutes, covered, then remove the cover and let it cool.

Mix everything together. Eat it as is, or put it on lettuce. This has a little less than 10 net carbs. I eat the whole thing as a main dish salad. You could probably get 2 servings out of it if you added it to lettuce.

This is based on a recipe from Dana Carpender's 500 Low Carb Recipes, which calls for bacon instead of sausage and green onions instead of red onion. I had planned to make it with chorizo instead of Italian sausage, and maybe some salsa instead of or in addition to the mayo, but Italian sausage was what I had.

SIMPLEMAW Posts: 4,141
8/8/12 12:03 P

My SparkPage
Send Private Message
Reply
Koshie, I haven't been giving quantities because I've just been throwing stuff together. Most of the onion I have been using for these recipes is a little home grown one, less than ping pong ball size. I usually use 1 tomato for a recipe for just me. If the tomato is the main ingredient (like tuna/mayo/tomato) then it would be a big farmers market heirloom tomato.

For the Sausage, Peppers and Onion, I cooked 1 pound of bulk Italian sausage, but used about a third of it. I used the equivalent of about 1 large pepper (part of a red one and part of a yellow one), half a small commercial onion, maybe a teaspoon or so of dried Italian seasoning. I didn't put a tomato in it, but I will the next time I make it because it was a bit dry.

The Italian sausage is made locally, and I asked the butcher about what was in it. There are some spices, but no sugar and nothing that ends in -ose. But you're right - commercial sausage frequently does have carbs. I had a pig butchered (one I bought, not one I raised), and went over the ingredients in the sausage with someone at the butcher's. They have at least 5 different kinds of sausage, and the only 2 that don't have dextrose are the Sweet Italian and the Mexican chorizo. The sage sausage, breakfast sausage, and whatever the other one is all have at least dextrose, and I think at least of them had some other form of sugar. You definitely have to read labels.

I don't usually use as many tomatoes as I have been lately, but I can get big, vine-ripened in the field heirloom tomatoes at the Farmers Market during the summer and they are so good! My carbs are usually a bit higher than usual during the summer because of all the wonderful higher carb low carb veggies.

Edited by: SIMPLEMAW at: 8/8/2012 (12:06)
KOSHIE1's Photo KOSHIE1 Posts: 24,480
8/7/12 12:49 P

My SparkPage
Send Private Message
Reply
SimpleMaw, onions and tomatoes are rather high in carbs for many of us, AND there are frequently carbs in sausage. Could you give us quantities instead of just lists of ingredients? Also, in this last recipe, does it matter if it is bulk sausage or link sausage?

 current weight: 214.0 
214
196.75
179.5
162.25
145
SIMPLEMAW Posts: 4,141
8/7/12 8:37 A

My SparkPage
Send Private Message
Reply
Italian sausage (the kind I get has no sugar or -ose of any sort!)
peppers in mulitple colors
onion
tomato
Italian seasoning

Cook the Italian sausage most of the way done, then add the veggies and seasoning and stir fry it. Depending on how much fat there is in the sausage, you might need some grease. This is different from most of the recipes I've seen for sauge and peppers because it's stir fried instead of cooked to death in a lot of liquid.

KOSHIE1's Photo KOSHIE1 Posts: 24,480
7/30/12 7:25 P

My SparkPage
Send Private Message
Reply
I'm impressed! Thanks for sharing!

 current weight: 214.0 
214
196.75
179.5
162.25
145
SIMPLEMAW Posts: 4,141
7/29/12 8:08 A

My SparkPage
Send Private Message
Reply
Leftover roast beef
Great big, ripe, grown-in-the-field-not-in-a-factory heirloom tomato
Sweet red onion, very thinly sliced
Mayo
Horseradish
Salt and pepper

Cut the roast beef up into bitesize pieces. Same with the tomato, which you might want to drain if it's really ripe and juicy. Add everything, mix it up and eat it. You could put it over lettuce if you wanted to, but I didn't.


-SPIRITSEEKER2-'s Photo -SPIRITSEEKER2- Posts: 32,102
7/27/12 12:42 P

My SparkPage
Send Private Message
Reply
emoticon emoticon

Fluffy in SC

EST


 current weight: 150.0 
260
232.5
205
177.5
150
SIMPLEMAW Posts: 4,141
7/24/12 1:46 P

My SparkPage
Send Private Message
Reply
Tuna Pesto Salad - a can of tuna, a blob of pesto and some celery. Mix it up and eat it.

Caprese Salad I - tomatoes, mozzarella, basil, olive oil, balsamic vinegar.

Caprese Salad II - tomatoes, mozzarella, and pesto. Mix it up and eat it.

SIMPLEMAW Posts: 4,141
7/18/12 5:55 P

My SparkPage
Send Private Message
Reply
Another quick and easy supper dish --

oil/lard/butter/bacon grease/whatever
chopped onion
sliced mushrooms
diced cooked chicken
salt/pepper
parsley or tarragon or other seasonings if you feel like it

Heat the fat in a large skillet. (The mushrooms cook way down, so you'll need a big pan.) Add the mushrooms and onions and cook over medium to high heat until browned. Add the chicken and the salt and pepper and heat through. If the parsley, etc. are dried, add them with the onions and mushrooms. If they are fresh, add them right before serving. You could fancy it up a bit with some heavy cream or coconut milk or sour cream or something. Be sure not to let the sour cream boil, though, or it will separate or curdle or do something nasty. The cream and coconut milk are ok boiling.

This is a go to recipe when I can't think of anything else to have and/or I'm too lazy to cook. I usually have leftover chicken in the freezer and fresh mushrooms and onions.



KOSHIE1's Photo KOSHIE1 Posts: 24,480
7/15/12 11:10 P

My SparkPage
Send Private Message
Reply
Yes, I used to make them a lot. Essentially they are scrambled eggs (this is NOT a recipe!) spread very thin, baked, and cut into noodles. They hold their shape. They freeze well but are fairly fragile while frozen. They taste like bland scrambled eggs--which is to say that they have a fairly neutral flavor profile. They are not grain-based, or fiber-based; so they are not going to have certain characteristics that that type of product would have. E.g. they are not going to get "crisp".

I enjoyed them in soups mostly. But sometimes I would cut them into largish squares to use as wrappers, crepes, and for enchiladas, stuffed pastas, and lasagna.

Compared to Miracle Noodles? MN are sturdier and obviously more convenient. MN are more filling. I PREFER the taste of DAEN, and DAEN is cheaper and the ingredients are easy to find. While easy to make, you do have to MAKE them -- and sometimes that is just too much to ask! (...which is why I would keep a zip-loc baggie of them in the freezer...) And with DAEN, you can cut the freshly made large pan of flat cooked egg "noodle" into the size and shape you want--hence, great versatility.

In sum, there is a place in your LC diet for both MN and DAEN. Use MN for speed, convenience, and getting that "stuffed" feeling fast. Use DAEN when you want something more versatile, and more delicate in taste and texture.

Edited by: KOSHIE1 at: 7/15/2012 (23:21)
 current weight: 214.0 
214
196.75
179.5
162.25
145
MORTICIAADDAMS's Photo MORTICIAADDAMS Posts: 110,875
7/15/12 10:38 P

Community Team Member

My SparkPage
Send Private Message
Reply
I'm sure I probably have seen the recipe but don't remember it.

 June SparkPoints: 3,716
0
1000
2000
3000
4000
T-BOZ79's Photo T-BOZ79 Posts: 12
7/15/12 4:35 P

My SparkPage
Send Private Message
Reply
Has anyone tried the recipe for Dr. Atikins egg noodles? I have made zucchini "pasta" and am a HUGE fan of Miracle Noodles, but...

Edited by: T-BOZ79 at: 7/15/2012 (16:35)
3,289 Days since:  Wheat
0
825
1650
2475
3300
KOSHIE1's Photo KOSHIE1 Posts: 24,480
7/12/12 11:19 A

My SparkPage
Send Private Message
Reply
SimpleMaw, those recipes sound yummy! That salad is summer-perfect and I am a HUGE fan of anything with sausage. Love eggplant too, so I think I'll be eating both soon!

 current weight: 214.0 
214
196.75
179.5
162.25
145
SIMPLEMAW Posts: 4,141
7/10/12 2:06 P

My SparkPage
Send Private Message
Reply
Here's another quick and easy summer salad

1 tomato, cut into small-ish pieces
1 cucumber, cut into small-ish pieces
2 oz (or thereabouts) of crumbled feta cheese
1 T or so of olive oil
1 t or so of red wine vinegar or balsamic vinegar

Mix it all together and eat it.

If you want to get fancy, you could add olives or basil or oregeno or peppers or onions or scallions. But I usually don't unless I feel I need to use them up.

SIMPLEMAW Posts: 4,141
7/9/12 11:13 A

My SparkPage
Send Private Message
Reply
Here's one for summer. Last year I looked for recipes that used zucchini and/or eggplant, which I only get in the summer when they're available at the Farmers Market. I made a whole bunch of zucchini and eggplant casseroles and froze them in individual containers so I'd have them all year long.

EASY UNSTUFFED EGGPLANT

1 eggplant, peeled and cut into 1/2" dice (about 1 pound after peeling)
1 lb sausage
1/2 c onion
1 egg

Cook the sausage for just a minute to get some grease going in the pan, then add the eggplant and onion and cook until everything is done. I use my Dutch oven because there's too much at the beginning for my skillet. Remove from heat, add the egg and mix thoroughly. Put in a baking dish (I used a 9x9 cake pan) and bake for about 25 minutes or until bubbly and hot.

Makes 3 generous servings. It is a bit greasy (yum!), so if that bothers you, you could cook the sausage first and drain off some of the grease.

I have adapted other "stuffed" recipes for zucchini, eggplant, peppers, etc. by just cooking the veggie with the stuffing and it's worked out fine. And it's a whole lot easier. Just decide for yourself whether you want to peel the veggie first. I do for zucchini and eggplant, but wouldn't for peppers, for example.

JUSTMAXINE55's Photo JUSTMAXINE55 SparkPoints: (0)
Fitness Minutes: (3,885)
Posts: 282
7/8/12 7:22 P

My SparkPage
Reply
OMG! Have you all tried Cream Cheese Pancakes? I made these for dinner tonight and I thought I'd died and gone to heaven!
2 oz cream cheese
2 eggs
1 packet stevia sweetener
1/2 teaspoon cinnamon (optional)


Put all ingredients in a blender or magic bullet. Blend until smooth. Let rest for 2 minutes so the bubbles can settle. Pour 1/4 of the batter into a hot pan greased with butter or pam spray. Cook for 2 minutes until golden, flip and cook 1 minute on the other side. Repeat with the rest of the batter. Serve with sugar free syrup (or any syrup of your choice) and fresh berries. A surprisingly satisfying substitute for the real thing. Tastes like skinny fried cheesecakes!



Quitting is NOT an option!


 Pounds lost: 42.0 
0
20.25
40.5
60.75
81
KOSHIE1's Photo KOSHIE1 Posts: 24,480
7/7/12 6:04 P

My SparkPage
Send Private Message
Reply
Here's one I like!

1 egg, poached or soft-boiled
1 artichoke bottom
1 T cream cheese, softened
1 T sour cream
1/2 T lemon juice

Mix the lemon juice, sour cream, and cream cheese together. Heat the artichoke bottom in the microwave machine. Top with the still-warm poached egg, and top that with the cream sauce.

Optional: Sprinkle with chopped tomato, chopped ham, or chopped cooked bacon. This is a savory combination of hot and cold, acidic and creamy. I love it!

 current weight: 214.0 
214
196.75
179.5
162.25
145
JUSTMAXINE55's Photo JUSTMAXINE55 SparkPoints: (0)
Fitness Minutes: (3,885)
Posts: 282
7/7/12 3:35 P

My SparkPage
Reply
Here's one I tried on July 4th. I found it on Pinterest and really enjoyed it.
Key West Chicken

•2 lbs chicken breasts, pounded to 1/2″ thickness, fat trimmed off
•1 lime
•salt & pepper
•garlic powder
•poultry seasoning

Directions:
1.Pound chicken to 1/2″ thickness and trim off fat. Cut lime in half and squeeze juice from one half onto chicken on both sides. Season to taste with salt & pepper, garlic powder, and poultry seasoning.
2.Grill at 500° for 4-5 minutes on each side, or until chicken is cooked through.
3.Drizzle with juice from remaining lime half, if desired, and serve.


Quitting is NOT an option!


 Pounds lost: 42.0 
0
20.25
40.5
60.75
81
KOSHIE1's Photo KOSHIE1 Posts: 24,480
7/6/12 10:20 P

My SparkPage
Send Private Message
Reply
So.... I made the Zucchini "Carbonara". I could see that it was going to turn out to be more like a frittata and the name "Carbonara" just had me hankering for something creamier -- so I added some cream and only allowed the eggs to cook until very soft -- and I thought it was delicious, SIMPLEMAW. And quick and easy to make!

I adore and miss Carrot Raisin Salad. I shall have to give your "UNrecipe" a try.

 current weight: 214.0 
214
196.75
179.5
162.25
145
SIMPLEMAW Posts: 4,141
7/6/12 3:40 P

My SparkPage
Send Private Message
Reply
Another unrecipe. I eat a lot of main dish salads during the summer. Here's a real easy one.

cauliflower, in bit size chunks
hard boiled eggs, in whatever size chunks you like
ranch dressing
salted sunflower seeds (optional, but good)

Mix it all up together and eat it.


And my take on a low carb Carrot and Raisin Salad (without the raisins)

carrots, grated, chopped or shredded
mayo
splenda
cinnamon
slivered almonds

Mix it all up and eat it.

KOSHIE1's Photo KOSHIE1 Posts: 24,480
7/5/12 11:28 P

My SparkPage
Send Private Message
Reply
Simplemaw, THAT is MY kind of cooking! All in one pan, no measuring, maximizing what you use, and who doesn't love bacon!

AND I happen to have everything... guess what I'm having for lunch tomorrow!?

Thank you!

 current weight: 214.0 
214
196.75
179.5
162.25
145
MORTICIAADDAMS's Photo MORTICIAADDAMS Posts: 110,875
7/5/12 10:49 P

Community Team Member

My SparkPage
Send Private Message
Reply
It sounds delicious!!

 June SparkPoints: 3,716
0
1000
2000
3000
4000
SIMPLEMAW Posts: 4,141
7/5/12 8:23 P

My SparkPage
Send Private Message
Reply
Not really a recipe, but here's what I fixed for lunch. Sort of a Zucchini a la Carbonerra (probably misspelled).

bacon
onion
zucchini
eggs
parmesan

Cut the bacon into pieces and start cooking over medium heat while you chop a bit of onion. Add that to the bacon and cook it while you grate the zucchini. Add the zucchini to the bacon and onions and cook it while you grate the parmesan.

When the zucchini is done, add the eggs and scramble it all together. Add the grated parmesan and toss until the parmesan is melted.

CD11008064 SparkPoints: (0)
Fitness Minutes: (1,954)
Posts: 78
4/16/12 8:36 P

Send Private Message
Reply
Hi
I live in Canada and I buy it at the Bulk Barn.
100 grams
190 cal
3 gr fat
44 gr carbs
38 gr fiber
8 gr net carbs
19 gr protein
1 tbs (rounded) +- 8-9 gr

I also use it to make a hot morning cereal
4 tbs spelt bran
Sweetner
Salt
Water to get it very soupy (1 cup? I never measure)
Nuke for 90 sec
Add
2tbs flax meal
3-4 tbs vanilla protein powder (enough to get 20 gr protein)
More Sweetner to taste and a pinch more salt to taste.
Mix and add water to desired consistently
I make this almost in my sleep so measures are approximate.
You could add more vanilla extract to taste
Very filling, tasty and fast.
I love to cook up something to replace the high carb items in my diet. I function better on a low carb "diet" than I do when off it.
But it's convenient to make a sandwich for lunch or to have a burger with a bun :) i also make a version of the tvp oatmeal recipe that I love and is super quick. I used to eat so much carb based items and I forever will tinker to find low carb version to use instead. There is too much of an association in my head to carbs and comfort food.
Cheers ;)

KOSHIE1's Photo KOSHIE1 Posts: 24,480
4/16/12 7:38 P

My SparkPage
Send Private Message
Reply
Thx, Sweetanny! Bread substitutes is something that fascinates me and I'm always trying new ingredients/recipes out. I haven't heard of spelt bran. Where do you get it and do you have a carb count for this ingredient?

 current weight: 214.0 
214
196.75
179.5
162.25
145
CD11008064 SparkPoints: (0)
Fitness Minutes: (1,954)
Posts: 78
4/16/12 10:13 A

Send Private Message
Reply
Hi again you got me thinking about my baking powder.... Well It was getting old.... Opened my new one.... Yep. My previous can was old. The new can, well I only need 1 tsp max. Same result as twice as much from the old can.....
emoticon emoticon emoticon
Thanks for picking up on that!
Anne

CD11008064 SparkPoints: (0)
Fitness Minutes: (1,954)
Posts: 78
4/15/12 6:15 P

Send Private Message
Reply
Hi Koshie1 I do put 1 - 2 tsp but this gives me a good result suited to my taste. When I used less I did not get such an even and high rise. It may look like a lot but hey it works for me :)
Mind you i don't mind because of the texture this bread has is better than all other combo I tried before. I tried wheat bran,oat bran, coconut flour almond meal with flax meal and never got a really bad result but this is my fave. The ratios here work for the closest texture to regular carb heavy bread I could achieve.
Anyone wants to play with it and come up with another version is warmly invited to post. I'm always looking to improve a good thing or find a better one.
Cheers xoxo emoticon

KOSHIE1's Photo KOSHIE1 Posts: 24,480
4/14/12 11:59 A

My SparkPage
Send Private Message
Reply
Sweetanny, I'm flabbergasted. Is that a typo in your bread recipe below? One to two teaspoons of baking powder for a yield of 4 slices of bread? Or do you mean one HALF teaspoon? (using flour substitutes is an approximate science for me so I can't be sure, but it seems excessive!)

 current weight: 214.0 
214
196.75
179.5
162.25
145
MORTICIAADDAMS's Photo MORTICIAADDAMS Posts: 110,875
4/12/12 11:02 P

Community Team Member

My SparkPage
Send Private Message
Reply
Sounds great!!

 June SparkPoints: 3,716
0
1000
2000
3000
4000
CD11008064 SparkPoints: (0)
Fitness Minutes: (1,954)
Posts: 78
4/12/12 11:25 A

Send Private Message
Reply
Hi guys,
here is a link to my latest tinkering with the muffin in a minute (MiM) basic idea:
recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=2073199&ff=1


My Best Low Carb Bread Ever Submitted by: SWEETANNY99

I've experimented A LOT with low carb bread and this is my best one ever!! bar none!
3 net carb for the whole thing, and I get 4 thick slices out of it!!

Minutes to Prepare: 2 Minutes to Cook: 2 Number of Servings: 1
Tips:
my usual "mold" is a large rectangular plastic container for my lunch, about 4.5" x 6.5" at the bottom with almost straight sides. I get 4 pieces, cuting the whole thing in 2 equal squares and then cutting each square in 2 slices.

Ingredients
Spelt bran, 10 gram (about 2 tbsp)
Bob's Red Mill Flax Seed Meal 2 Tbsp
Naturegg simply egg whites, 70 grams
LeanFit Whey Protein Shake, 10 grams
Baking Powder, 1-2 tsp
pinch of salt to taste.

Directions
in a microwave safe plastic container of the right shape for your application, mix the dry ingredients very thoroughly - this step is very important for proper rise. Pour in the egg white and mix well, it should be already bubbly if you put enough baking powder in.
microwave for about 90 seconds (i have a 1200W unit).
turn out from your mold, let cool for a minute. It will shrink slightly, but it should be nice and high enough for you to cut in 2, 3 or 4 slices depending on your mold size/shape. The inside should have no large bubles or holes, and be a rough bread texture. This will toast well as is, and the cut side will brown when buttered for a grilled sandwich.

Serving Size: 4 slices

MORTICIAADDAMS's Photo MORTICIAADDAMS Posts: 110,875
3/4/12 11:55 A

Community Team Member

My SparkPage
Send Private Message
Reply
sounds really good.

 June SparkPoints: 3,716
0
1000
2000
3000
4000
CD11008064 SparkPoints: (0)
Fitness Minutes: (1,954)
Posts: 78
2/28/12 10:07 P

Send Private Message
Reply
read the previous posts and loooooooooved all your ideas! used crushed pork rinds mixed with spices to make "shake and bake" spicy baked drumsticks for dinner! finger lickin' good!
- chicken drumsticks
- crushed pork rinds
- ClubHouse chipotle mango spice to taste (or use your favorite)
shake in a bag until coated and bake at 350 for 30 minutes.
Serve with a green salad dressed with creamy dressing.


LAURELEI's Photo LAURELEI Posts: 510
2/28/12 4:15 P

My SparkPage
Send Private Message
Reply
Pumpkin Desert
1/3 cup pumpkin
1 egg
1 Tbsp Cream
1 Tablespoon artificial sweetener(more or less to your taste)
Pumpkin pie spice to taste. I like a Tablespoon.
Mix in a coffee cup and makes one serving of a delightful desert.
Put in microwave for 1.5 minutes



"Our greatest glory is not in never falling but in rising every time we fall."
Confucius
Member Since:
10/22/2006


 current weight: 249.0 
263
246
229
212
195
LAURELEI's Photo LAURELEI Posts: 510
2/28/12 3:59 P

My SparkPage
Send Private Message
Reply
If you love mushrooms and or Pizza
1 large portabello mushroom (3-4" wide)
1/3 cup diced organic canned tomatoes
1/4 cup cooked spinach
2 slices mozzarella cheese
Cook mushroom until almost done in frying pan with a small amount of water in it.
Cook spinach until done(can do in same pan with mushroom)
Heat through the tomatoes (can do in the same pan)
remove from the pan and top the mushroom with the tomatoes(sprinkle with seasoning of your choice....(I use garlic and italian seasoning) top tomatoes with the spinach and place the mozzarella slices on top. Pop it in the broiler until cheese is slightly browned.
This is my version of a pizza.


Edited by: LAURELEI at: 2/28/2012 (16:00)
"Our greatest glory is not in never falling but in rising every time we fall."
Confucius
Member Since:
10/22/2006


 current weight: 249.0 
263
246
229
212
195
LINDAF49's Photo LINDAF49 Posts: 14,867
1/28/12 3:52 P

My SparkPage
Send Private Message
Reply
I'm so encouraged..started at the bottom of this thread and copying ideas and recipes
Learning, Learning, Learning!!! This is the kind of thread that is very helpful to me. Thanks for being here for me.

Linda in WA state ***John 10:10b Jesus came to give me life, an abundant life!
*Gluten free, Heart Healthy, Anti-inflammatory, Diabetic Low Carb way of eating and life structure
Jan 1 2021 immediate goal of 199.5# = ONEderland Long term goal of 170#


 current weight: 213.6 
238
218.5
199
179.5
160
GGMOM06's Photo GGMOM06 Posts: 9,253
1/23/12 3:03 P

My SparkPage
Send Private Message
Reply
I buy a sm. bag of almonds and grind it in my blender. It is just for me unless i put some on his ICE CREAM . I'm going to grind up the sunflower seeds i bought at the Amish store bc the dentist said i shouldn't eat them and it will break the last crown i have. emoticon
Now i need a recipe to use them in other than to replace or add to the flaxmeal bread.
Anyone have an idea ?



a sinner saved by God's Grace and Mercy


 current weight: 145.0 
159
153.75
148.5
143.25
138
MORTICIAADDAMS's Photo MORTICIAADDAMS Posts: 110,875
1/22/12 5:33 P

Community Team Member

My SparkPage
Send Private Message
Reply
I prefer almond flour but it's really expensive here.

 June SparkPoints: 3,716
0
1000
2000
3000
4000
GGMOM06's Photo GGMOM06 Posts: 9,253
1/20/12 11:18 A

My SparkPage
Send Private Message
Reply
THANKS KOSHIE, that's me day late and dollar short emoticon



a sinner saved by God's Grace and Mercy


 current weight: 145.0 
159
153.75
148.5
143.25
138
MISCHAKEO's Photo MISCHAKEO Posts: 5,605
1/19/12 7:08 A

Reply
Does anyone have a great low carb breading idea for oysters? One recipe said to use soy flour..but that can be strong. Then I thought of almond flour? Any ideas? Thanks.

Yes you could easily use any other cheese: goat cheese or whatever you like. I liked the walnut oil flavor as I had never tried it.

Edited by: MISCHAKEO at: 1/19/2012 (17:25)
To decide on a weight is to decide on the life you want to live.
KOSHIE1's Photo KOSHIE1 Posts: 24,480
1/18/12 9:55 P

My SparkPage
Send Private Message
Reply
GG, I have two posts on this thread right next to each other. You stopped too soon and looked at the wrong post! I was suggesting that you go to the Low Carb Recipes team and look up their/our recipe for Focaccia, which uses flaxmeal.

And if it turns out that you ARE interested in the recipe that I typed out on this thread, it uses 6 eggs. AND 2 types of cheese! From your post, I think you missed the line of the recipe that calls for some hard cheese, like Parmesan or Adagio. Roughly, that recipe actually asks you to spread shredded hard cheese on a pan, and then mix the eggs and cream cheese, and pour that on top of the hard cheese.

But I do think the Focaccia recipe will suit your purpose better....

 current weight: 214.0 
214
196.75
179.5
162.25
145
GGMOM06's Photo GGMOM06 Posts: 9,253
1/18/12 11:16 A

My SparkPage
Send Private Message
Reply
THANKS KOSHIE, I checked it out but it says to blend egg and cream cheese and spread on pan and THEN pour EGG MIXTURE OVER THAT ?? How many eggs do you use with the cream cheese and still have some to pour over top ?

KANOE, COULD I USE ANY OTHER CHEESE ?

Edited by: GGMOM06 at: 1/18/2012 (11:22)


a sinner saved by God's Grace and Mercy


 current weight: 145.0 
159
153.75
148.5
143.25
138
KOSHIE1's Photo KOSHIE1 Posts: 24,480
1/13/12 4:06 P

My SparkPage
Send Private Message
Reply
oh man, that cauliflower recipe sounds GREAT, Kanoe! And I happen to have ALL the ingredients! hahahahahah......

GG, check my post earlier on this thread dated 12-31, for a pizza crust based on a foccacia recipe made of flaxmeal. There is no reason you can't use that recipe for a LC tortilla! Just spread it very thin, bake until almost done, roll flat with a rolling pin or smooth-sided glass. and return to oven to finish baking.

 current weight: 214.0 
214
196.75
179.5
162.25
145
GGMOM06's Photo GGMOM06 Posts: 9,253
1/13/12 1:30 P

My SparkPage
Send Private Message
Reply
emoticon KOSHIE, my recipes have pumpkin in them and then they are 6 emoticon i just requested a cookbook from the library that will have 3-4 ingred. recipes. emoticon



a sinner saved by God's Grace and Mercy


 current weight: 145.0 
159
153.75
148.5
143.25
138
GGMOM06's Photo GGMOM06 Posts: 9,253
1/12/12 10:13 P

My SparkPage
Send Private Message
Reply
emoticon KOSHIE, i just joined this team "again" to check out the recipes and low and behold here you are with a bunch of them. emoticon My only problem is SALT......does anyone know the name of unsalted bacon rinds ? I found a lc carb tortilla but wonder if you know how to make one from flaxmeal ? I'm hoping to try the brussel sprouts and if i can find unsalted cottage cheese, the salad/desserts, and the smoothie but could i use 1/2 and 1/2 instead of H.Cream ? My store doesn't carry heavy cream very often(Aldi's) have to shop there for $$ i have. Only i know there are 2 carbs in 2 TB, probably none in HC, right ? emoticon

I used 1/4 c of flaxmeal
1TB of Ranch dressing(going to try less)
1 TB sour cream
1 egg
1/2 tsp baking powder(optonal)
1 TB grated cheddar cheese(optional)......now it's 4 or 5 lol
mix everything and poured it into a square coring dish and nuked it for 3-5 min. let cool a little, remove, cut in 1/2 and made a grilled cheese sandwich on the griddle. Only complaint, to salty. So i will try less dressing and i eliminated the 1/2 tsp salt to begin with. Maybe ok for others to leave in. SURPRISE..... it was good and i could hold it like a sandwich. emoticon

Edited by: GGMOM06 at: 1/13/2012 (07:19)


a sinner saved by God's Grace and Mercy


 current weight: 145.0 
159
153.75
148.5
143.25
138
MISCHAKEO's Photo MISCHAKEO Posts: 5,605
1/12/12 10:05 P

Reply
Roasted cauliflower with feta cheese and walnuts

Cut 1 medium cauliflower into small bite size pieces.
Put 1/4 c walnut il on top.
Roast at 400 degrees..25-30 mins until done.
Mix with 1/2 c feta and 1/3 c walnuts.


Salt and pepper to taste.

To decide on a weight is to decide on the life you want to live.
KOSHIE1's Photo KOSHIE1 Posts: 24,480
1/5/12 12:59 P

My SparkPage
Send Private Message
Reply
that's EXACTLY what I'm looking for -- stuff you can make without really having to measure out ingredients, that tastes good! Thank YOU too!

 current weight: 214.0 
214
196.75
179.5
162.25
145
FAMILYINFILM's Photo FAMILYINFILM Posts: 146
1/5/12 12:42 P

My SparkPage
Send Private Message
Reply
Well, last night was Turkey Parmesan from the same recipe book. I hesitate to post full recipes due to copyright violations. I didn't have turkey breasts so I used chicken strips instead. You basically chop pine nuts and mix with fresh grated parmesan and seasoning for the coating to replace the bread coating of a traditional parmesan dish. You used prepared pasta sauce that didn't contain sugar. It was very tasty!

Oh, and I wanted to thank YOU for the roasted brussel sprouts recipe that you posted earlier in this thread. They were AMAZING! (I could have eaten them all myself! -- but didn't!) I have always just steamed or boiled brussel sprouts and these were so much tastier and so easy to make.

 current weight: 151.8 
152
147
142
137
132
KOSHIE1's Photo KOSHIE1 Posts: 24,480
1/5/12 12:30 P

My SparkPage
Send Private Message
Reply

wonderful! please let us know when you've tried others that fill the bill!

 current weight: 214.0 
214
196.75
179.5
162.25
145
FAMILYINFILM's Photo FAMILYINFILM Posts: 146
1/4/12 4:52 P

My SparkPage
Send Private Message
Reply
I've found many of the recipes in the South Beach Quick and Easy Cookbook to be not only easy but require few ingredients. They may not all be 3-5 ingredients, but that's because of the spices -- most you would have on hand already.

One that we tried this week was the Baked Pesto Chicken. All you needed to do was spread boneless skinless chicken breasts (sprinkled with salt & pepper to taste) with pesto (from a jar) and then sprinkle with mozzarella cheese and bake. I added a little cheddar and parmesan. The whole family liked it including my two teenagers. This was listed as a Phase 1 recipe.

 current weight: 151.8 
152
147
142
137
132
KOSHIE1's Photo KOSHIE1 Posts: 24,480
12/31/11 8:46 P

My SparkPage
Send Private Message
Reply
here is another: PIZZA CRUST: serves 8 @ 1.5 g carb, 11 grams protein, and 179 calories. I know this egg-based crust is going to sound strange, but I urge you try this. This really is the best one. No, it isn't like regular, but it is really good.
6 oz cream cheese at room temperature
1½ t oregano or other Italian seasoning
pinches of black and/or cayenne pepper
6 eggs
1 t garlic powder
½ t salt
1 c shredded Italian cheeses, half being a hard cheese (Parmesan, Asiago)

Heat the oven to 350°. Be sure the cream cheese is at about room temperature. Using a regular blender, food processor, or (my preferred) stick blender, mix the egg and cream cheese until well blended. Add the salt and spices and blend again. Spread shredded cheeses in bottom of well-buttered 9X13 pan. Pour egg mixture over the cheese, and bake for 22-25 minutes, or until the top is browning. Remove from oven, add pizza toppings, and bake until done - about another 10-15 minutes.


Edited by: KOSHIE1 at: 1/18/2012 (21:58)
 current weight: 214.0 
214
196.75
179.5
162.25
145
KOSHIE1's Photo KOSHIE1 Posts: 24,480
12/31/11 4:11 P

My SparkPage
Send Private Message
Reply
FOR A PIZZA CRUST:
on the low carb recipe team site, there is a recipe for foccacia made with flax meal.
Use that recipe to make the dough-batter. Use that dough to make a pizza circle -- VERY THIN. Brush with olive oil and bake until almost done. Remove; press down bread-crust as desired, leaving a rim at the edge. Top as desired and finish baking.
A mostly baked and pressed pizza crust can be well-wrapped and frozen for later topping. I suppose you could even pre-top your crust....

 current weight: 214.0 
214
196.75
179.5
162.25
145
MORTICIAADDAMS's Photo MORTICIAADDAMS Posts: 110,875
12/30/11 10:30 P

Community Team Member

My SparkPage
Send Private Message
Reply
I use a low carb tortilla.

 June SparkPoints: 3,716
0
1000
2000
3000
4000
CD8861339 SparkPoints: (0)
Fitness Minutes: (7,220)
Posts: 258
12/30/11 9:17 P

Send Private Message
Reply
I'm looking for a very fast/easy pizza recipes emoticon what do you use for your crust?

MORTICIAADDAMS's Photo MORTICIAADDAMS Posts: 110,875
11/9/11 2:52 P

Community Team Member

My SparkPage
Send Private Message
Reply
I chiefly use them as a snack plain, a breading, and I like to dip with them.

 June SparkPoints: 3,716
0
1000
2000
3000
4000
KOSHIE1's Photo KOSHIE1 Posts: 24,480
11/9/11 9:13 A

My SparkPage
Send Private Message
Reply
Morticia, do you have any recipes/uses for pork rinds not mentioned yet?

 current weight: 214.0 
214
196.75
179.5
162.25
145
MORTICIAADDAMS's Photo MORTICIAADDAMS Posts: 110,875
11/8/11 3:26 P

Community Team Member

My SparkPage
Send Private Message
Reply
I always have pork rinds on hand. They are very useful.

 June SparkPoints: 3,716
0
1000
2000
3000
4000
KOSHIE1's Photo KOSHIE1 Posts: 24,480
11/8/11 10:42 A

My SparkPage
Send Private Message
Reply
Well, I think it sounds weird! But the results are amazing!
I keep pork rinds at hand all the time now. They are crunchy and can be eaten by themselves, or used as "chips" for dipping into sauces. Broken into large-ish pieces, they work as croutons on salads or as "bread cubes" for a stuffing recipe I'm going to try for Thanksgiving. Crushed fine, they can be used as a breading instead of flour (they crisp up wonderfully, but they brown quickly!). The crushed "meal" can be mixed with eggs, etc, in baking, as a partial substitute for flour. They make a good thickener in stews, shakes, etc.

I'm totally impressed with pork rinds, both on their own and as an ingredient. AND THEY ARE CARB-FREE! ...Oh yeah, you're worried about FAT...Plain pork rinds can have ZERO grams fat, according to the label of some brands. If you are willing to try LC protein powder made from beans, made from milk (shake mixes), why not give pork rinds a try?

Edited by: KOSHIE1 at: 11/8/2011 (10:57)
 current weight: 214.0 
214
196.75
179.5
162.25
145
MORTICIAADDAMS's Photo MORTICIAADDAMS Posts: 110,875
11/7/11 3:37 P

Community Team Member

My SparkPage
Send Private Message
Reply
Sounds delicious!!

 June SparkPoints: 3,716
0
1000
2000
3000
4000
KOSHIE1's Photo KOSHIE1 Posts: 24,480
11/6/11 1:35 P

My SparkPage
Send Private Message
Reply
SO FAUX FRENCH TOAST serves 2 @ 3.3 g carb
I prefer to cook half the batter one morning; and half the batter the next morning.
A truly amazing, inspiring dish. It's really bread-like; and I can't wait to try other recipes using this surprising (not-so-secret) ingredient! Also, there is no reason that you can't eliminate the sweetener and use savory spices instead to make flavorful "sliced bread" -- just spread the batter a little thinner and into the desired shape when you fry it.

1 1/2 oz crushed bland pork rinds (crushed! You don't have to powder them!)
2 beaten eggs
1/4 c cream
1/2 t cinnamon
1/8 c sugar equivalent (I use 1/8 t stevia powder, which is 0 carbs!)
optional: 1/2 t flavoring extract (eggnog flavor is great!)

Combine all. Leave to soak/soften 5 minutes. Thin with 1 T water if too thick. Heat skillet with a little oil or butter. Fry batter pancake-style until golden brown on both sides. Serve with LC (low carb) syrup.

 current weight: 214.0 
214
196.75
179.5
162.25
145
MORTICIAADDAMS's Photo MORTICIAADDAMS Posts: 110,875
9/16/11 9:57 P

Community Team Member

My SparkPage
Send Private Message
Reply
emoticon

 June SparkPoints: 3,716
0
1000
2000
3000
4000
KOSHIE1's Photo KOSHIE1 Posts: 24,480
9/15/11 7:46 P

My SparkPage
Send Private Message
Reply
Maple-Glazed Salmon

4 pieces salmon filets
1/4 c rice wine vinegar ( make sure it is the unseasoned kind -- without sugar!)
2 T orange juice (sorry, no substitution here)
3 T LC "maple syrup" ( o.k., it HAS to be low carb. I suggest a maltitol syrup flavored with a bit of maple extract, or even better, Joseph's Brand All Natural Sugar Free Maple Syrup. I find Joseph's at World Market and also occasionally at my local grocery stores!)

Combine all in a zip-loc bag. Squeeze out the extra air; seal; and place in fridge to marinate for 3-8 hours (no longer!). Remove fish. Pour marinate into a small sauce pan and reduce until it begins to thicken slightly. Meanwhile, heat a non-stick skillet until it is hot; then lightly oil it. Place the fish in the skillet and cook, flipping when the fish is cooked at least halfway through and not sooner! Brush the fish with some of the reduced marinade as soon as you flip it. Once cooked, plate your meal. Brush the fish with remaining marinade.
Serve.

 current weight: 214.0 
214
196.75
179.5
162.25
145
MORTICIAADDAMS's Photo MORTICIAADDAMS Posts: 110,875
9/8/11 10:47 P

Community Team Member

My SparkPage
Send Private Message
Reply
I've always loved this dish.

 June SparkPoints: 3,716
0
1000
2000
3000
4000
KOSHIE1's Photo KOSHIE1 Posts: 24,480
9/7/11 6:07 P

My SparkPage
Send Private Message
Reply
Asian Cucumber Salad

1 English cucumber (12 oz).
1 teaspoon salt
2 tablespoons distilled vinegar
1 tablespoon Asian sesame oil
2 tablespoons sugar equivalent
salt
pepper
1 tablespoons toasted sesame seeds

1. Rinse, peel (if desired) and thinly slice 1 English cucumber (12 oz.). In a bowl, mix cucumber with 1 teaspoon salt. Let stand until cucumber is wilted, about 45 minutes. Rinse and drain; squeeze excess liquid from cucumber and return to rinsed bowl.
2. Add 2 tablespoons white distilled vinegar, 1 tablespoon Asian sesame oil, 2 tablespoons sugar, and salt and pepper to taste. Serve at room temperature or cold.
3. Shortly before serving, sprinkle salad with about 1 tablespoon toasted sesame seeds.


 current weight: 214.0 
214
196.75
179.5
162.25
145
KOSHIE1's Photo KOSHIE1 Posts: 24,480
8/15/11 7:44 P

My SparkPage
Send Private Message
Reply
Mmmmmm!
Yum!

 current weight: 214.0 
214
196.75
179.5
162.25
145
XANADUREALM's Photo XANADUREALM Posts: 7,434
8/15/11 8:51 A

My SparkPage
Send Private Message
Reply
If you want something sweet; quick and easy:

Cream Cheese Fudge


recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=273500




 current weight: 148.0 
176
165.25
154.5
143.75
133
KOSHIE1's Photo KOSHIE1 Posts: 24,480
8/14/11 3:59 P

My SparkPage
Send Private Message
Reply
Not only yummy but ultra easy too!

 current weight: 214.0 
214
196.75
179.5
162.25
145
MORTICIAADDAMS's Photo MORTICIAADDAMS Posts: 110,875
8/13/11 10:20 P

Community Team Member

My SparkPage
Send Private Message
Reply
Sounds really yummy.

 June SparkPoints: 3,716
0
1000
2000
3000
4000
KOSHIE1's Photo KOSHIE1 Posts: 24,480
8/13/11 1:41 P

My SparkPage
Send Private Message
Reply
You've heard the news about how healthy most spices are? Here's one of my favorite side dishes. I didn't think of it as a recipe until my daughter insisted I write it down for her when she went off to college.

Cauliflower and Spices (use an EXTREMELY heavy hand with the spices here. Really.):

1 bag frozen cauliflower or portion thereof
turmeric
gr. cinnamon
salted butter (yes... or olive oil, but butter tastes better here!)
gr. cumin

Put a generous amount of butter in a saute pan -- enough to make you happy with the amount of cauliflower you are going to make. VERY heavily sprinkle in turmeric. Turn on the heat to high and saute the spice for 30 seconds. Add in the cauliflower and stir. Heavily sprinkle the cauliflower with the other spices. Your cauliflower should no longer appear white. Rather, it should be a yellowish brown. Keep stirring until the cauliflower is heated through. Enjoy hot.

Optional: Choose other spices (NOT HERBS!) like cardamom, curry, paprika... the yellow, red, and white ones tend to be better choices than brown ones.
Another option is to throw in a handful of peas near the end of the cooking time.

Edited by: KOSHIE1 at: 8/13/2011 (13:45)
 current weight: 214.0 
214
196.75
179.5
162.25
145
KOSHIE1's Photo KOSHIE1 Posts: 24,480
6/23/11 10:24 A

My SparkPage
Send Private Message
Reply
THAT sounds good!
Simple, colorful, protein and veggies in one.... and of course, easy!
I like stuffing things like that because it generally is a simple, quick, and easy step that adds SO much to presentation....! And I find if I make a nice presentation, my family enjoys it more, eats slower, and actually eats less (not that they realize it!). Thanks!

 current weight: 214.0 
214
196.75
179.5
162.25
145
GLC2009's Photo GLC2009 Posts: 1,305
6/22/11 4:07 A

My SparkPage
Send Private Message
Reply
thanks koshie.

i like to use sweet baby bell peppers and stuff them.
my favorite is:
canned salmon, mayonaisse, dijon mustard, pepper. mix together and stuff into a bell pepper.
also good, top with grated cheese and broil for a few minutes.
you can, of course use regular size bell peppers but i just love tiny food emoticon

Gail -- She believed she could, so she did.


 Pounds lost: 55.0 
0
16.5
33
49.5
66
KOSHIE1's Photo KOSHIE1 Posts: 24,480
6/22/11 12:59 A

My SparkPage
Send Private Message
Reply
it stands for Muffin In a Minute.

It is a muffin made of flaxmeal

 current weight: 214.0 
214
196.75
179.5
162.25
145
GLC2009's Photo GLC2009 Posts: 1,305
6/21/11 8:08 P

My SparkPage
Send Private Message
Reply
hi, i'm new and enjoying reading your recipes. one question karebear, what's MIM?

Gail -- She believed she could, so she did.


 Pounds lost: 55.0 
0
16.5
33
49.5
66
KOSHIE1's Photo KOSHIE1 Posts: 24,480
6/16/11 2:21 A

My SparkPage
Send Private Message
Reply
classic smoothie serves 2 at 8.5 g carb

2 c sugar-free orange soda
1 c frozen strawberries
1/2 c cream
1 c crushed ice
1 1/2 T flax seed

whirl all in a blender until smooth


 current weight: 214.0 
214
196.75
179.5
162.25
145
KOSHIE1's Photo KOSHIE1 Posts: 24,480
5/12/11 3:10 P

My SparkPage
Send Private Message
Reply
HOW creative, KareBear!

Roast Brussels Sprouts:
1 bag frozen brussels sprouts
about 1/4 c olive oil
1/2 t garlic salt, or to taste

Partially thaw sprouts and cut each in half through the stem end. Place in a bag and pour oil over, and sprinkle with garlic salt. Close and shake bag to distribute oil. Pour contents onto a baking sheet and spread out the sprouts. Roast in a hot (400+) degree oven until sprouts show some browning. Serve hot.

Sprouts may be pan-fried in a skillet if you prefer. Add as much as 1/4 c butter to the skillet.

 current weight: 214.0 
214
196.75
179.5
162.25
145
KAREGBEAR80's Photo KAREGBEAR80 Posts: 79
4/25/11 10:35 P

My SparkPage
Send Private Message
Reply
I take the MIM and add 1/4 cup Almond milk, put it in the microwave for about 20-30 seconds to warm and it's a SUPER yummy oatmeal. =) LOVE this stuff.

"TO be nObOdy but yOurself in a wOrld which is dOing its best, night and day, tO make yOu everybOdy else means tO fight the hardest battle which any human being can fight; and never stOp fighting."

~e.e. cummings, 1955





·.¸¸.···._.· kår€²8ßꪮ


 current weight: 208.8 
208.8
186.6
164.4
142.2
120
MORTICIAADDAMS's Photo MORTICIAADDAMS Posts: 110,875
4/7/11 8:21 P

Community Team Member

My SparkPage
Send Private Message
Reply
That is how we make our Italian Beef here.

 June SparkPoints: 3,716
0
1000
2000
3000
4000
SKINNYFOOT SparkPoints: (0)
Fitness Minutes: (0)
Posts: 2
4/7/11 3:32 P

My SparkPage
Send Private Message
Reply
It has a peppery vinegar taste but not to strong. I put the seasoning on pretty thick too. I add extra after pouring on the peppers in case it washed any off. It almost makes a crust. My husband and young daughter love it. I used to cook it before I was doing low carb and was excited that I wouldn't have to give it up. I have thought about trying it with a pork tenderloin also, but haven't gotten around to it yet.

KOSHIE1's Photo KOSHIE1 Posts: 24,480
4/7/11 3:26 P

My SparkPage
Send Private Message
Reply
Now THAT's what I'm talkin' about!

does it end up tasting pickled or vinegar-y?

 current weight: 214.0 
214
196.75
179.5
162.25
145
SKINNYFOOT SparkPoints: (0)
Fitness Minutes: (0)
Posts: 2
4/7/11 3:21 P

My SparkPage
Send Private Message
Reply
Greek Pot roast
Roast (cut of your choice)
Greek seasoning (any brand)
1 (16 ounce jar) peppercini's

Cover roast with greek seasoning and place in crock pot on high, pour peppercinis and all the juice in the crock pot. Cook till done...your preference on doneness. I

KOSHIE1's Photo KOSHIE1 Posts: 24,480
3/28/11 12:34 P

My SparkPage
Send Private Message
Reply
FAST Deviled Egg

1 hardboiled egg
Kraft Horseradish and Dijon flavored Mayo, in a squeeze bottle
1 cornichon (a tiny, sugar-free whole pickle)

Peel the egg and cut longitudinally. Squeeze a thick ribbon of mayo along the top of each half. Cut the pickle in half longitudinally and lay the halves on top of the egg halves. EAT!

 current weight: 214.0 
214
196.75
179.5
162.25
145
MORTICIAADDAMS's Photo MORTICIAADDAMS Posts: 110,875
3/27/11 9:59 P

Community Team Member

My SparkPage
Send Private Message
Reply
I need to try some more of these.

 June SparkPoints: 3,716
0
1000
2000
3000
4000
KOSHIE1's Photo KOSHIE1 Posts: 24,480
3/27/11 4:31 P

My SparkPage
Send Private Message
Reply
What can you do with cottage cheese?

c.c. + cinnamon + cream + nut meal + artificial sweetener, in a microwave = hot cereal

c.c. + spices + chopped cucumber + chopped tomato + chopped olives = salad

whirl the above in a blender = cold veggies dip

c.c + spinach + Parmesan cheese, in a microwave = hot veggie dip

c.c. + bacon + pepper = breakfast, lunch

c.c. + cinnamon + A.S. = snack

c.c. + dry jello powder + chopped fruit = dessert

c.c. + prepared lemon or lime jello + veggies = cold congeal salad

c.c. + prepared red jello + chopped fruit + chopped nuts = cold congeal dessert

c.c. + tomato + salt and pepper = snack



Edited by: KOSHIE1 at: 3/27/2011 (16:33)
 current weight: 214.0 
214
196.75
179.5
162.25
145
MORTICIAADDAMS's Photo MORTICIAADDAMS Posts: 110,875
3/27/11 3:17 P

Community Team Member

My SparkPage
Send Private Message
Reply
Sounds interesting. I've never tried something like this.

 June SparkPoints: 3,716
0
1000
2000
3000
4000
KOSHIE1's Photo KOSHIE1 Posts: 24,480
3/23/11 8:12 P

My SparkPage
Send Private Message
Reply
anybody?

 current weight: 214.0 
214
196.75
179.5
162.25
145
KOSHIE1's Photo KOSHIE1 Posts: 24,480
3/22/11 12:02 A

My SparkPage
Send Private Message
Reply
Dr. Atkins' Egg Noodles

2 eggs at room temperature, separated
1/4 t salt
3 T butter

Melt and spread the butter in a cookie sheet that has sides. Beat egg whites with salt until stiff. Beat yolks with a fork and fold them into the whites. Spread the mixture on the cookie sheet and bake at 350 º F for 10 minutes, or until slightly browned. When cool, slice into ribbons. Store in a plastic bag in the refrigerator. Keeps a very long time.


 current weight: 214.0 
214
196.75
179.5
162.25
145
KOSHIE1's Photo KOSHIE1 Posts: 24,480
3/10/11 12:33 P

My SparkPage
Send Private Message
Reply
I'm starting this thread asking for very simple 3-5 ingredient LC recipes. Salt, pepper, and water, don't count. Hopefully, they shouldn't be obvious, like scrambled eggs with cheese. You can be as exact, or general, as you like!

BACON SALAD serves 3 @ 2.8 g carb (fiber deducted)
1 c chopped green onion
1 lb bacon, fried and crumbled
1/4 c mayonnaise
6 hard boiled eggs, chopped
3 LC wraps or lettuce leaves

Mix first 4 ingredients together. Add pepper to taste. Eat plain or in a wrap. Keeps well 3-4 days in fridge.


 current weight: 214.0 
214
196.75
179.5
162.25
145
Page: 1 of (1)   1

Report Innappropriate Post

Other Low Carb Recipes, Plus More! (All Plans Welcome!) RECIPES Posts

Topics:
Last Post:
5/20/2021 7:25:25 PM



Thread URL: https://sparkrecipes.sparkpeople.com/myspark/team_messageboard_thread.asp?board=1551x14093x40470152

Review our Community Guidelines