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  1. #1
    Diamond Phenster Keew's Avatar
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    Hey all.

    Gerry suggested a recipe post. Great idea Gerry!!
    *********************************
    "If your mind wasn't so narrow, your waist would be"
    -Dr.Atkins
    *********************************


    SW 387 CW 230 GW 175 LOW CARB FOR LIFE!!

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  3. #2
    Platinum Phenster Luvwater's Avatar
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    ((This one was posted by Hippie...I love it...you can also use a can of Coke or diet Coke if you want))

    Recipe Name: DRUNK CHICKEN
    Photo Not Supplied
    Submitted By: Dhoneybearp
    On: Nov-13-02 05:48 AM

    Email Recipe To A Friend
    Serves: 2 or 3
    Calories: 0 carbs
    Prep Time: 1 1/2 hours
    Occasion: Any
    Effort: Easy

    Ingredients:
    whole chickencajun seasoningcan of beer(can be lowcarb)
    1/4 onion cut in wedges

    How to Prepare:

    take the whole chicken was well and dry..open can of beer and pour about 1/3 of it out sprinke in some cajun season and add the onion wedges ino the beer can and set the can in a pan[i use a square cake pan] take your chicken and place it over the beer can[insert into the chicken] upright. then take your cajun seasoning and rub it into the skin of the chicken. i cook this on a grill but it can be cooked in the oven till nicely browned. the beer steams into the chicken but i really dont think it would add any carbs cause the beer stays in the can..but you may add a couple of carb counts if you are hesitant..
    Laughter is music to the soul...in every situation there is opportunity...The gift is to see it!!

    Started Phen 6-14-2002
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    gw 140
    height 5'8"

  4. #3
    Bronze Phenster
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    Ive got a no carb gummi worm recipe!!
    1 lg. pkg. sugar free jello
    4 sm.packets unflavored geletin
    1/2c. water
    cook over med. heat until all is melted
    pour over a plate and cool for 20 min.then cut into strips or if you have the jello jelly bean mold you can
    use that and it works even better.
    i keep mine in the fridge it keeps them firm
    very good even my 7 year old loves them!

  5. #4
    Diamond Phenster Keew's Avatar
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    YUMMY!! Dinner and desert!!

    Here's somethin' for the tryin'...

    Craving potatoes? Try using turnip (not the yellow one, the white and purple one = lower carbs)as an alternative. I hear soaking them in cream and water will take the "bite" out of them.

    Craving hash browns for your eggs and bacon in the morning?? Try this recipe...

    Hash Browns ... makes 2 servings

    1 Tbsp bacon drippings
    half a small onion, diced
    1 large bunch radishes, trimmed and diced
    salt & pepper to taste
    1/4 tsp dried thyme

    ~~~~~~~~~~~~~~~~~~~~~~~
    Saute onion in the bacon fat until soft, then add the radishes. Cook over medium heat until crisp outside, and soft inside, about 8 minutes. Add seasonings near end of cooking time.

    Carbs are 10.4 gm total, 8 gm fiber = 2.4 carbs total

    (by adding a Tbsp of water with the diced daikon, and covering the skillet for 5 minutes, then remove cover and crank up the heat will "brown" it a bit)
    *********************************
    "If your mind wasn't so narrow, your waist would be"
    -Dr.Atkins
    *********************************


    SW 387 CW 230 GW 175 LOW CARB FOR LIFE!!

  6. #5
    Diamond Phenster Keew's Avatar
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    Got the snacking blues? Need something to munch on?

    HOw bout Jalapeno poppers? (remove the seeds, this is where the heat comes from)

    Cut off tops of J peppers (and keep them aside)
    (about 4-6 cleaned out peppers) careful not to tear them.
    Roast them in oven until they are soft....

    Cook 3 slices bacon, crumble.
    Mix with 2 tblsp Cream Cheese
    2 oz Cheddar cheese

    Allow peppers to cool and then stuff with mixture.
    Replace tops onto peppers and heat in oven for about 15-20 minutes.

    -----------------------------------------

    Garlic Cheese Fritters

    2 Eggs
    1/4 cup heavy (whipping cream )
    1 ounce shredded cheese (cheddar or your favorite)
    Garlic powder to taste
    1/2 of a 3 oz. bag Plain Pork rinds.

    Mix eggs, cream and garlic.
    Crush pork rinds well and mix with above mixture. Add cheese and mix.
    Allow to soak until it becomes a very thick and goopy batter (3-5 minutes).
    Fry pancake style in butter.

    ---------------------------------------------

    Or my favorite, pepperoni in the oven until it is crisp!! YUMMY!!

    ------------------------------------------
    *********************************
    "If your mind wasn't so narrow, your waist would be"
    -Dr.Atkins
    *********************************


    SW 387 CW 230 GW 175 LOW CARB FOR LIFE!!

  7. #6
    The fire in your thighs. slowfoot's Avatar
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    Keew I wish I could hire you to be my personal chef! You have the yummiest recipes ever!

    I gotta try these pork rinds things... maybe

  8. #7
    Diamond Phenster Keew's Avatar
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    Ha Ha Ha!! Get on the pork rind kick!!

    You can do an internet search and look up low carb recipes. You'll find tons of them!! YUMMY!!
    *********************************
    "If your mind wasn't so narrow, your waist would be"
    -Dr.Atkins
    *********************************


    SW 387 CW 230 GW 175 LOW CARB FOR LIFE!!

  9. #8
    The fire in your thighs. slowfoot's Avatar
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    Ok I was curious and bought a bag of pork rinds tonite. Just plain I guess (the ingredients said "pork skins, salt"

    I opened the bag and told my husband he had to try one with me, but we both turned green when we opened it, it smelled like rotten meat!

    Then I tried one anyways lol and it sizzled on my tongue. These things are alien!

    But I'll still try your recipe, it sounds yummy

  10. #9
    Diamond Phenster Keew's Avatar
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    Ha Ha Ha!! Alien...

    I should have warned you, upno opening the bag this GAWD AWFUL smell arises.

    The plain is good for recipes. Tough to eat plain unless you really like them. Some night you may want them as a late night snack dipping them into ranch dip, or french onion, or spinach dip, or clam dip...
    *********************************
    "If your mind wasn't so narrow, your waist would be"
    -Dr.Atkins
    *********************************


    SW 387 CW 230 GW 175 LOW CARB FOR LIFE!!

  11. #10
    Diamond Phenster
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    Hi...I've been checking out Atkinsfriends dot com and found a bunch of induction recipes...

    Here's one I'm gonna try:

    Clouds
    Take out a cookie sheet and put some waxed paper or parchment on it.
    8oz cream cheese (room temperature)
    1/2c butter (room temperature)
    1/2c splenda
    Blend well. Drop by spoonfuls onto the paper. These are very rich and creamy so use small spoonfuls. You should get 40 dollops from this recipe. Freeze until firm and
    baggie. 32g carbs for the total recipe.

    I'm probably gonna quarter the recipe...or maybe half. I'll see...will make them tomorrow and let you know how I like them.

  12. #11
    Platinum Phenster Gerald Bostock's Avatar
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    Re pork rinds...

    The hot n' spicy bbq flavored ones aren't bad at all - they'll knock down a crispy-salty craving.

    I haven't tried them yet, but I've heard on good authority that the salt n' vinegar pork rinds are pretty good, too.


  13. #12
    Platinum Phenster Gerald Bostock's Avatar
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    I made this for dinner tonight and thought I'd share:

    Broccoli, Ham, Shroom Frittata

    1 pkg frozen broccoli spears, cooked and diced
    1 1/2 cups lean cooked ham, diced
    2/3 cup mushrooms (sauted in butter if using fresh)
    1/2 cup gouda, diced
    6 eggs
    1/3 cup heavy cream

    Spray a large ovenproof skillet with nonstick spray. Beat the eggs and cream and set aside. Saute the ham until warm; add the broccoli and mushrooms. Gently pour the eggs into the skillet and turn the heat to low. Tilt the pan and lift the edges of the eggs periodically as you would an omelet. When they're almost set, sprinkle the top with the cheese and place the pan under the broiler until the cheese begins to melt and the eggs begin to turn golden.

    4 servings, about 4.5 grams each
    Gerry
    ...

    ...
    The electricity used by this hand dryer comes from precious FOSSIL FUELS and dangerous NUCLEAR power. Tell the manager you want paper towels, which are renewable, recyclable, and far better for the environment.

  14. #13
    Platinum Phenster Gerald Bostock's Avatar
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    Hey, Keew, remember we discussed today how to mimic a quiche crust? Found this on a Canadian site:

    ...crustless quiche...I do mine using grated mozarella for the crust.

    Just spread a layer of the mozarella over the bottom of the pan you are planning to bake it in.

    Followed it with all of the goodies you are putting in it (mushrooms, brocolli, cheese cubes, shrimp...whatever)

    Finally, pour the egg/cream mixture over the top. (number of eggs depends on size of quiche)

    Bake at 375 degrees for about 45 minutes or until the center is set. Let stand about 10 minutes before cutting and serving.

    I've found that quiche is a pretty forgiving recipe and you can have success with all kinds of combinations.


    Worth a try, I think.

  15. #14
    Platinum Phenster Gerald Bostock's Avatar
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    One more tonight...this sounds soooooooo good:

    MOCK DANISH

    2 oz cream cheese (soften in microwave)
    1 egg
    1 tblspn splenda
    1 tsp lemon concentrate
    1/2 tsp vanilla

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

    Nutrition Facts of Original Recipe

    Amount Per 1 serving
    Calories 167.76
    Calories from Fat 117

    Total Fat 13g 20%
    Saturated Fat 6.87g 34%
    Polyunsaturated Fat 0.987g
    Monounsaturated Fat 4.28g
    Sodium 210mg 9%
    Potassium 170mg 5%
    Total Carbohydrate 4g 1%
    Dietary Fiber 0g 0%
    Protein 11.43g 23%

    Variations and Hints:

    I added some 50 fifty jam in the centre before nuking.. delicious.

    It tastes better if you don't totally mix the egg and cream cheese; you get little pockets of crm cheese.

    We had it again this morning but with cinammon and some butter in the centre when it came out of the microwave (omitted the lemon). Tasted just like french toast.

    I tried it with quark instead of cream cheese (trying to cut down on dairy fat). It was yummy - more like custard than anything else. I used cinnamon and Splenda. It'd be great spooned warm over berries, or for those days when you're not feeling well and want something warm, eggy, and soothing.

    I just made this with cinnamon and brown sugar twin instead of lemon and put some E.D. Smith no sugar maple syrup on it.

    I made this several times! i just love it! i increased the cheese to 3 oz. I use davinci syrop and brown sugar twin to replace the splenda. i've done sevaral different flavours! very yummy! and fast!

    Adding a teaspoon of cocoa gives you a brownie like dish. This could be dangerous!

    Today for breakfast i made it savoury! i didn't want sweet for brekkie. i added parmesan cheese and dill. i also added a little salt, which i won't do next time. it was delicious! i just cook it in my regular soup/cereal bowls. then off to the dishwasher! this recipe is soooo versatile!

    This recipe is fabulous! I have tried all kinds of variations. Sure beats eggs & bacon every day. 2 tblspns pumpkin & pumpkin pie spice sure makes a nice one. The small amount of sugar free jam in the middle is real nice.

  16. #15
    Diamond Phenster Keew's Avatar
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    Mmmmm mock danish with pumpkin spice...Mmmmm ::drooling::
    *********************************
    "If your mind wasn't so narrow, your waist would be"
    -Dr.Atkins
    *********************************


    SW 387 CW 230 GW 175 LOW CARB FOR LIFE!!

  17. #16
    Silver Phenster delta's Avatar
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    Question

    What is splenda?

    I have a recipe for a smoothie (my kind):

    -Sugar free gelatin, already prepared or make your own
    -ice
    -diet sprite or mountain dew
    -heavy cream

    Blend all these in a blender. It is delicious!!!
    Delta
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    CW 184
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  18. #17
    The fire in your thighs. slowfoot's Avatar
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    Splenda is a no calorie sweetener that is made from real sugar.

    If you're doing atkins you have to count a packet of splenda as 1 carb though.

    www.splenda.com

    ~angela

  19. #18
    Diamond Phenster
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    I've been searching for sweet cheating recipes cause I know eventually I'm gonna need something a little sweet.

    That danish sounds really good...is lemon concentrate the same as lemon juice or lemonade concentrate out of the freezer?? or what??

    So here are some I found:

    Chocolate kissesI'm making these before bed...and putting them in the fridge for a rainy minute.)
    1oz unsweet baking chocolate
    2oz cream cheese
    1/2 tsp heavy cream
    1 1/4 TB sugar substitute

    Melt chocolate in microwave for about one minute. Then put cream cheese on top of chocolate and heat for 11-15 seconds. Add the sugar sub. and cream and mix well. Spoon drop onto plastic wrap covered surface (plate or cookie sheet) and refrigerate til firm. didn't write carb count down.
    --------
    Cream Cheese Jello Delight:
    one pkg cream cheese
    one pkg sugar free jello

    Mix both in bowl. Add 2 cups HOT water. Mix for 2 minutes and put in fridge til set. carb count not listed.
    --------
    Ziploc Icecream:
    1TB Splenda
    1/2 tsp vanilla
    1/2 c heavy cream
    6 TB salt
    3c of ice

    Mix first 3 in small ziplock baggie. Add salt to ice in big ziplock. Place small bag inside big bag and shake 4 minutes til desired firmness. Remove small baggie and rinse off salt before opening...or you could get salty icecream. 1 carb
    --------
    Egg Custard:
    1 egg
    60 ml water
    3 drops vanilla
    1TB splenda

    Mix well, pour into microwave safe dish and bake 15-20 minutes at 180c....2 carbs.

    I played with this one tonight...used a medicine "squirter" I use for the kids to measure the water. I did about a 1/4 tsp vanilla...and I baked it at 350...took much longer than15-20 minutes...more like 40...so I guess it needs to be baked at a higher temp. I would add cinnnamon to it next time...and maybe a TB of creamcheese just to see how it turns out.
    --------
    Cream Cheese Balls:
    8oz cream cheese
    6pkg sweetener
    1/4 c chopped pecans
    1oz unsweet baking chocolate
    2TB butter
    2TB heavy cream
    1/2 tsp vanilla
    6 pks sweetener

    Cream cream cheese and 6 pks sweetener & add pecans. Chill mix til firm enough to form balls. Melt chocolate and butter together slowly on stove. Take off heat. Add cream, vanilla & sweetener and mix well. Drizzle chocolate over cream cheese balls. Chill til chocolate is hard.
    35 gr carbs total...2 per ball.

  20. #19
    The fire in your thighs. slowfoot's Avatar
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    I'm off sweet cheat treats til induction is over I thought I could have an atkins bar (peanut butter ones are too tasty!) or make a sweet treat from the book, but then 1 bar turned in to 2 or 3 a day and even though it said to count as 2 carbs, I stalled on my weight loss and even gained a couple of lbs when I added those treats.

    I am so much an all or nothing girl dag nabbit! But Ger and Deltha, those recipes sound goo-ood.

    Keep em comin!

    [ January 08, 2003, 12:38 AM: Message edited by: slowfoot ]

  21. #20
    Platinum Phenster Luvwater's Avatar
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    Ok guys...I accedently got ya'll a breakfast recepe..
    I saw the stuffed mushrooms recipe and just had to make them last night and I had so much stuffing left over that this a.m. I added an egg to the mix put it is asmall oven proof dish and baked added cheese on top and baked til done...Yum!!!

    Ann
    Laughter is music to the soul...in every situation there is opportunity...The gift is to see it!!

    Started Phen 6-14-2002
    sw 196 6-14-02
    cw 172 04-01-03
    gw 140
    height 5'8"

  22. #21
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    YUMMY!!! Luv!!!

    I had the jello and chocolate kisses...jello is better than than the chocolate though. In fact I put some in a bowl this evening...brought it to the couch...Carissa (2.5) got a bite of it and then got mad cause I wouldn't let her have the whole thing. I had to get her some for herself...she was doing a dance while I put it in the bowl...I think I'll call the dance "Carissa's Jello Jiggler!!"

  23. #22
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    Lightbulb

    Carbolite has " chocolate" bars with almonds or peanut butter or crispies all around 0.2 effective carbs you can get them at walgreens and riteaid

  24. #23
    Platinum Phenster Gerald Bostock's Avatar
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    OMG! I made the mock danish this morning - the pumpkin version. Mmmmmmmmmmm!!! It was like a pumpkin custard, very close to pumpkin pie filling. Yum!!

    I used 2 oz cheese, 1 egg, 1 T. Splenda, 2 T. pumpkin, and a hefty dash of pie spice.

    I'm definitely doing this again!

  25. #24
    Silver Phenster delta's Avatar
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    I tried the mock danish. I do not think I can get with that!!!!
    Delta
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  26. #25
    Diamond Phenster Keew's Avatar
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    I made this and it rocked!! My non low carbing sister made it and loved it!! And it is even better leftover the next day!!

    DEEP DISH PIZZA QUICHE

    4 oz softened cream cheese
    4 eggs
    1/3 cup heavy cream
    1/4 cup parmesan cheese (grated)
    1 tbs chives
    1/2 tsp Itlaian or pizza seasoning
    2 cups shredded cheese (I use mozzarella /cheddar mix)
    1/2 tsp wet garlic or 1/4 tsp garlic powder
    1/2 cup lowest carb tomato or pizza sauce
    1 cup mozzarella cheese
    Toppings to taste (I use pepperoni, sausage, onion, green pepper, mushrooms, whatever!)

    Beat together cream cheese and egs till smooth.
    Add cream, parmesean cheese and spices
    Spray 13x9 glass baking dish with oil
    Put 2 cups of shredded cheese in dish and pour egg mixt. over Bake at 375 for 30 minutes
    Spread with sauce and then add your toppings
    Cover with mozzarella cheese
    Bake till browning and bubbly
    Let stand for 5 minutes or so.

    DEEP DISH PIZZA QUICHE

    4 oz softened cream cheese
    4 eggs
    1/3 cup heavy cream
    1/4 cup parmesan cheese (grated)
    1 tbs chives
    1/2 tsp Itlaian or pizza seasoning
    2 cups shredded cheese (I use mozzarella /cheddar mix)
    1/2 tsp wet garlic or 1/4 tsp garlic powder
    1/2 cup lowest carb tomato or pizza sauce
    1 cup mozzarella cheese
    Toppings to taste (I use pepperoni, sausage, onion, green pepper, mushrooms, whatever!)

    Beat together cream cheese and eggs till smooth.
    Add cream, parmesean cheese and spices
    Spray 13x9 glass baking dish with oil/mazola
    Put 2 cups of shredded cheese in dish and pour egg mixture over cheese
    Bake at 375 for 30 minutes
    Spread with sauce and then add your toppings
    Cover with mozzarella cheese
    Bake till browning and bubbly
    Let stand for 5 minutes or so.

    I doctored it up a tad, and used a little more cheese on the bottom, and added a litt;e more parmesan cheese in the mixture. And it was so dayum good!! It does not taste like quiche, it tastes like deep dish pizza. Or it has been ages since I had pizza, ha ha ha
    *********************************
    "If your mind wasn't so narrow, your waist would be"
    -Dr.Atkins
    *********************************


    SW 387 CW 230 GW 175 LOW CARB FOR LIFE!!

  27. #26
    The fire in your thighs. slowfoot's Avatar
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    I'm trying this tonight, it sounds yummay. I know I'm sposed to be cutting out the cheese, but I haven't eaten any in 2 days so thats good huh?

    I'll edit with my review after supper

    YUM!

    A little too yummy ya know? Theres barely a scrap left after me and my husband chowed down.

    Very good, 4 stars and 2 thumbs!

    [ January 14, 2003, 09:37 PM: Message edited by: slowfoot ]

  28. #27
    Platinum Phenster Gerald Bostock's Avatar
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    Wooohooo - we're having it tomorrow night!!

  29. #28
    Platinum Phenster Gerald Bostock's Avatar
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    O
    MY
    GAWD.

    How often can I eat this pizza and still lose? Can I give it a name, like "Bruce"? Can I marry it?

    With food like this, I can do this low-carbing stuff, noooo problem.

    MJ, if you haven't made this pizza yet, you need to! It's not Papa John's, but it makes a mighty fine substitute.

  30. #29
    Platinum Phenster Gerald Bostock's Avatar
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    Ooo, found a recipe I haven't tried yet, but it sounds delish:

    Crab Cakes

    Ingredients:
    2 pounds lump crabmeat
    1/2 pound cod fillets -- fresh
    1/2 cup heavy cream -- (1/2 to 1)
    1 Tablespoon Dijon mustard
    2 teaspoons sesame oil
    2 Tablespoons parsley -- finely chopped
    2 Tablespoons chives -- finely chopped
    2 Tablespoons basil -- julienned
    Salt and pepper to taste
    Juice of 1/2 lemon
    Olive oil for sauteing

    Pick through crabmeat, removing all shells but being careful not to break up the large lumps too much. In a food processor, grind codfish until pureed. Add 1/2 cup of heavy cream and puree until incorporated. Then add more cream if needed. The mixture should be smooth and shiny, yet firm enough to hold its shape. Place this mousse in a metal bowl and add the other ingredients, except for the olive oil. Take a small portion of the crab-cake mixture and saute in hot olive oil until golden brown. Taste to adjust seasoning.

    Form the rest of the crab cakes and saute in hot olive oil until golden on both sides. Finish by baking in a 450-degree oven for 4-5 minutes.

    About 13 carbs for the entire recipe, including lemon juice (about 1.5 Tablespoons = 1/2 medium lemon). Should make 6 to 8 servings.

  31. #30
    Diamond Phenster Keew's Avatar
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    Mmmmm I was craving fish cakes....this rocks!! YUMMY!!
    *********************************
    "If your mind wasn't so narrow, your waist would be"
    -Dr.Atkins
    *********************************


    SW 387 CW 230 GW 175 LOW CARB FOR LIFE!!

  32. #31
    The fire in your thighs. slowfoot's Avatar
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    Ang's Curried Chicken & Broccoli

    (Remember, I'm no chef, but mmm this is good )

    4 chicken breasts
    2 C chopped broccoli
    Desired amount cheddar cheese (I used about 1.5 C)
    curry
    garlic salt
    poultry seasoning
    1/2c mayo
    1/2c heavy cream

    crushed plain pork rinds

    I cook chicken in the george forman grill and I seasoned it with curry, garlic salt and poultry seasoning.

    Then add to the chicken: the frozen broccoli, cheese & crushed pork rinds to cover the top.

    Put back in the oven til cheese is bubbly (about another 12 minutes)

    voila!

    edited because i left out the best freakin parts lmao sorry Keew !!!

    [ March 20, 2003, 04:54 PM: Message edited by: slowfoot ]

  33. #32
    Bronze Phenster Ivie's Avatar
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    Here is a recipe that got sent to me from the Atkins site. I haven't tried it yet, but it sounds (and looks) yummy!

    Lemon and Parmesan Turkey Cutlets
    (They look like breaded chicken fingers)

    4 slices Atkins Bakery Sliced White Bread
    1/3 cup grated Parmesan cheese
    2 tablespoons grated lemon rind
    1 teaspoon salt
    1/2 teaspoon pepper
    2 pounds turkey cutlets, cut into 2" wide strips
    1/4 cup freshly-squeezed lemon juice
    6 tablespoons olive oil, divided

    1. Heat oven to 350F. Put bread directly on oven racks. Bake until dried out but not browned, about 10 minutes. In a food processor, process bread until fine crumbs form (or use a box grater).

    2. Put crumbs, cheese, lemon rind, salt and pepper into a resealable plastic bag; shake to mix. Dip cutlets into lemon juice. One at a time, place cutlets in bag; shake to coat. Repeat until all cutlets are coated.

    3. In a large skillet, heat 2 tablespoons oil over medium-high heat until shimmering. Add about one-third of the turkey cutlets to the skillet, making sure they do not touch each other. Cook cutlets 5 minutes, turning once, until just cooked through and golden. Repeat twice more with remaining cutlets, wiping down pan with a paper towel between batches, if necessary. Serve cutlets with lemon slices.

    Servings: 4
    Prep time: 15 minutes
    Bake/Cook time: 25 minutes

    Carbohydrates: 9 grams
    Net Carbs: 4.5 grams
    Fiber: 4.5 grams
    Protein: 69 grams
    Fat: 25.5 grams
    Calories: 551
    See the beauty of Alaska!
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    SW: 239.5 11/11/02
    CW: 200.5 4/4/03
    STG: 200 (almost there!)
    LTG: 140

  34. #33
    Bronze Phenster Ivie's Avatar
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    Here's one for those who are fighting their sweet tooth:

    Mini Chocolate Chip Muffins

    A quarter-cup of ground pecans, or your favorite nut, can be added to these muffins to make them even yummier.

    1 cup Atkins Bake Mix
    1/4 cup granular sugar substitute
    1/4 teaspoon salt
    1/2 cup sour cream
    2 tablespoons butter, melted and cooled
    2 tablespoons heavy cream
    2 tablespoons water
    1 teaspoon vanilla extract
    1/2 cup sugar-free chocolate chips

    1. Heat oven to 350 F. Grease two 12-compartment mini muffin pans. In a bowl, whisk bake mix, sugar substitute and salt to combine. In another bowl, whisk sour cream, butter, heavy cream, water and vanilla to combine.

    2. Add the sour cream mixture to the bake mix mixture. Stir until well combined. Fold in chips. Divide batter in pan compartments, using about 1 rounded tablespoon per muffin.

    3. Bake 15 minutes, or until lightly browned on top and toothpick inserted in center comes out clean. Cool muffins in pans 10 minutes, then turn out onto wire racks to cool completely.

    Servings: 24
    Yield: 24 muffins
    Prep time: 10 minutes
    Bake/Cook time: 15 minutes

    Carbohydrates: 5 grams
    Net Carbs: 2.5 grams
    Fiber: 1 grams
    Protein: 3.5 grams
    Fat: 4 grams
    Calories: 65
    See the beauty of Alaska!
    Ivie's Alaskan Home
    For equipment repair in Northern California: Kirkland & Son
    24-hour service available in the Sacramento Metro area

    SW: 239.5 11/11/02
    CW: 200.5 4/4/03
    STG: 200 (almost there!)
    LTG: 140

  35. #34
    Platinum Phenster Gerald Bostock's Avatar
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    Crab-stuffed Shrooms

    1.5 pounds stuffer-sized mushrooms
    2 T. butter
    1 t. wet garlic
    1/4 t. black pepper
    1 t. finely minced celery
    2 T. grated Parmesan
    2 T. chopped green onion
    8 oz. cream cheese, softened
    6 oz. can lump crab meat, drained

    Clean the shrooms and pop out the stems. Mince the stems, saute with the butter, garlic, pepper, and celery until softened. Set aside to cool. Arrange mushroom caps on a baking sheet, stem side up. Mash cream cheese with a fork, then add the mushroom mixture, Parmesan, and green onion. Mix well. Add the crab meat to the cheese mixture. Stuff the mushroom caps, then back at 375 degrees for about 12 minutes (the shrooms will start to lose some liquid, and the crab mixture will start to turn golden brown).

    YUM!

  36. #35
    Bronze Phenster Krissi's Avatar
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    Hello, Atkins Goddesses!!

    Hubby & I have decided to try the Atkins lifestyle, & I have just a few questions for you guys.

    Keew - a while back, you posted a recipe for quick & easy stuffed mushrooms. I think you used fresh shrooms & sausage, but I can't find it on the recipe board. Can you PLEASE tell me how to make them - they sounded delish!!

    Also, do any of you guys take a multivitamin? If so, what kind can you recommend (lots of calcium, just a generic vitamin, etc)? Right now, I take prenatal vitamins, but don't know if they're the right kind.

    I started reading the book last night, but fell asleep!! At the ripe old age of 30, I go to school 2 nights a week & work 50-55 hours a week, so I just don't have the time to commit to reading the book cover to cover. Eventually, I will read it, but want to start cutting carbs now.

    And, what's the deal with cheese? Why do you need to limit it? I love cheese - string cheese should be a necessity in everyone's lives!

    Just one more thing - we do an AWESOME grilled salmon with butter & onion, but I usually use lemon juice. Do you guys know of any kind of "lemon substitute" without the carbs?

    Thank you thank you thank you!! :heart:

    Kris

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