That sounds like a nice easy recipe Tiki...I bet I could mix it in with regular burger too.
Rowan, I don't remember where I got that recipe from. I have a bad habit of surfing around for recipes (since cookbooks are so expensive) and then I forget where I found them. Also, the recipe is a combo of 2 different ones I think. Like the bit about putting the cheesecake in a pan of water came from some weird educational sort of program. Something about cheesecake is not really cake, more of a gellatin & the water makes it cook better without so much cracking. Also, the original recipe called for cooking at a higher temp then cutting it down but I found that made my stuff too dry & darkened so I experimented. I daresay temp & time varies a lot from pan type & oven, etc.

Ok, here is the curry recipe. It is from Fix-It & Forget-It Recipes which is a pretty good crockpot cookbook I got awhile back. This recipe is actually a combination of 2 recipes which happened when I forgot which one I was looking at halfway through cooking. When I made them both seperately though I found that I liked them better combined. lol.

Ingredients:
large can of tomatoes (i like diced & spiced)
4 chicken breasts (or whatever you've got)
1 chopped onion (i always use 2 though)
half a green pepper chopped (i use a whole one)
2 ribs of celery, chopped
1 cup of plain yoghurt (i use 2)
2 carrots, chopped
2 tbsp curry
3 tsp turmeric
1 tsp garlic salt
1 tsp pepper (i dump way more than that in)
1 tso ground ginger
1 tsp ground cumin
1tsp ground cloves
1 tsp ground cardamom
1tsp ground cinamon
1/2 tsp chilli powder (i like hot stuff so I usually put like 3 or 4 tbsp in, i figure 1/2 tsp is not even noticeable!)
1 tsp red pepper flakes (i use more like a tbsp)
The recipe does not call for fresh garlic but I always toss a big tablespoon of fresh diced garlic in. Garlic Is Good!

1. Place chicken in a big slow cooker with the tomatoes & their juice, add some water if they are not covered enough.
2. cook on high for 2 hrs. remove & cut or shred (i like it shredded) the chicken & put it back in the crockpot.
3. Put all the other ingredients in & cook on low for 4 to 6 hrs.

If I have to be gone all day I dump everything in at once with frozen chicken breasts even (yeah, i know, that is supposed to be bad but I've been doing it for a decade & no food poisoning, knock on wood), for 12 hrs & it tasted just fine. Not as spicey that way though. I serve mine over safron rice with a dollop of sour cream on top with some chives as an accent. I am thinking of sauteing a bunch of shredded cabbage & serving it over that as a low carb option next time though. I do that with chilli seasonings & beef & its a raging hit around the house.

Summer Soup

1 package of pre-cooked spicy chicken sausage, diced
2 diced leeks
1 cup sliced sweet onions
4 small-medium moon sliced zucchini
2 sliced garlic cloves
1 Tablespoon Fresh Thyme
2 Bay Leaves
60 ounces of water

Take a one count of olive oil, add the sausage and brown the sausage last few minutes, add the garlic and stir. Remove the sausage, add the onions, leeks, celery and just a splash of water. Cook down the mixture and add the zucchini, saute for about one minute, add the thyme, then add the water.....Cook until all is tender. It is very tasty and light. You could pour it over brown rice as well or a bit of parm cheese

Added: If you can't find flavorful sausage, add some chicken bouillion to taste...

Thanks for the recipe, Dawn!

I do have a springform pan but I dont know if that would work with this recipe, since it calls for immersing the pan in water.. im thinking it would seep through? So I'll have to modify. Probably by using a regular pie pan, since that works for you.

I had no idea vanilla extract had corn syrup in it, so thanks for the heads up. I already have the Splenda, I bought it a few months ago and havent even used it yet. Now I can finally use it with something. :0)

lilith

that summer soup sounds so good

I don't think I have every had chicken sausage, much less spicy & precooked. I will have to keep an eye out for it though I rather doubt the Commisary will have it. That sounds like a pretty low carb recipe too. I just bought a thyme plant a few days ago.

Lilith, the recipe originially called for springform even though it also talked about submersing in water. I saw a springform pan at the thrift shop before I made the cheesecake the first time....almost bought it but I kept thinking how much splenda costs & decided that I did not want to risk that much money....I could just see me opening the oven to a wet gooey puddle. lol.

Hey, here is a quickie snack before I head out the door to school. This one came from a friend who got it from a friend who copied it out of Stella's low carb cookbook which I really wanna buy some payday.

You take pepperoni (i have only tried regular but I bet you could use turkey) and lay it out on a cookie sheet, so they are not touching each other. Toss them in the oven on 400 degrees for a few minutes. Take them out, blott the grease up with paper towels then put them back in the oven until they are crispy & a little brown but not black obviously. Take them out, blott again & let them cool. they are a GREAT substitute for potato chips if you are doing low carb. We eat them with a dip I make that combines dry onion soup mix, cream cheese, sour cream & diced cucumbers. My bf actually swears he'd rather have pepperoni chips instead of regular. Supposedly you can store them in an air tight container & they stay crispy for several days but they never last long enough to store around here.

Definitely do not put the spring form pan in the water! Alton Brown (my ultimate TV crush) did a show on cheese cake and was very adamant about this. He preferred the water method, and suggesting lining the bottom and sides of the pan with wax paper to make it easier to get the cheese cake out.

Disclaimer: I have never actually made a cheesecake, although I do own a springform pan for some reason.

I'm going to make that curry crockpot chicken tomorrow, I believe. I like the ground turkey recipe above, too. I am usually famous for putting frozen vegetables in EVERYTHING but I hadn't thought about putting them in taco meat like that.

I've got a good low carb salmon, i've done this one multiple times and it can be done with either two large pieces of salmon if you're feeding a crowd, or you can just slice into a salmon steak for a good single serving. I got it from "low carb and lovin' it" and it is seriously delicious. It's even better if you grill it on the BBQ in some tin foil because it gets all carmelized and yummy.

Fet-Spinach Salmon Roast

3 ounces cream cheese, softened
3/4 cup crumbled feta
2 scallions, thinly sliced, including the crisp part of the green
1/2 cup fresh spinach, chopped
3/4 pound salmon fillets, cut into 2 pieces
Olive oil

Preheat the oven to 350 F degrees.
In a bowl, combine the cream cheese and feta, mashing and stirring with a fork until well blended. Add the scallions and spinach and combine well. Spread the mixture evenly over 1 salmon fillet. (The filling will be about 3/4-inch thick.) Top with the second salmon fillet. Brush both sides with olive oil, turning over carefully with a spatula, and place on a shallow baking pan. Bake for 20 minutes; test for doneness with a toothpick

Liz...do you actually own the low carb & lovin it cook book or are you getting your recipes from the show on foodtv? If you do have it, do you think its got enough stuff to warrant buying as opposed to just using the website recipes? I've been debating as my budget is tenuous at best. Thanks! The salmon sounds lovely...I really like salmon. Maybe I can get my bf to spring for a few pieces on payday. yummmmm.

Merg...I tried doing the wax paper thing with my cheesecake. lol..I think I need to go back to kindergarden...I could not seem to get the wax paper cut to just the right size...the cheescake oozed under the not quite fitting wax paper then I had to pick out the wax paper. lol. Now I just grease the heck out of it. Thanks for mentioning that the springfoam is a waste of time...so I won't be inclined to buy one...I had been thinking about it. Hope the chicken turns out good for you.

OK, I did the cheesecake in the springform pan, and it didn't occur to me that the pan would leak (ignorance can be bliss sometimes) however when I put the cheesecake in it did start to bubble and I almost pulled it out, but figured at that point I was going to just let it ride and it worked....

I would probably chalk it up as luck, so I don't want to say hey it works...maybe the splenda god was looking out for me....I also threw in a few splashes of limoncello and it did come out very yummy.

The Sausages are readily avialable here in California at Bristol Farms, Whole Foods, Trader Joes, etc....and they thyme really added something to it...and yes very low carb. It was really good, I brought some to work and everyone ate it, I only got a few bites...damn employees raving about how good I cook, I just think they do it to get free food........

Cook book!? What's that? Nah, I can't see buying anybody's cookbooks from food network when the website has all the recipes I could ask for. I'm not a big fan of the low carb and lovin' it recipes as a general rule, but I do really love that salmon.
I do like Juan Carlos Cruz (Calorie Comando) and would buy his book, if only he had one! I have copies several of his recipes and tried one or two and they are good. I like the idea of just lower cal, rather than omitting any main staple of your diet. Finding the balance is going to be the hard part though.

Rowan - is the soup recipe somewhat bland? I'm just wondering since there's no broth, just what comes from the veggies soaking in the water. I wonder how it would be if a few boullion cubes were tossed in with it. I've never tried Leeks,maybe they have a lot of flavor - are they onion-y? They look like it.

Liz
It did not turn out bland, but I think that it was due to the spices in the sausage. I did brown the sausage first and let it carmelize, and there was a lot of flavor in the sausages that added to the broth...If I was going to subsitute another less flavorful sausage I would add some bouillion cubes to taste, I use the powder broth, because it can add too much salt, and I like to monitor salt in my food.

The fresh thyme and I think that I may have ommitted the bay leaves added a ton of flavor...let me go make use I added those bay leaves before someone tries it...oops!

Liz
Added the bay leaves...Leeks are really great, they are a mild onion flavor, they add tons of flavor to soups. I cut them in half, wash well, toss with olive oil salt and pepper and just grill them. I top them with homemade vingarette...

Don't be afraid of leeks or shallots they are wonderful additivies!!!....Cut the leeks in half, rinse well...dirt does form in the folds. Then put the flat side down and slice them long ways, then dice them across for small pieces.....they can be tough in soups so the smaller the better.....