I made some fried chicken tenders last night using pork rinds parm cheese and italian seasoning for breading. They were soooo good. So what have you made lately?
Location: NW New Jersey But, My Heart's In Pittsburgh!! GO STEELERS & PENGUINS!!!
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"French Toast Scrambled Eggs"
3 eggs beaten
1 tsp. vanilla extract
1/2 tsp cinnamon
1/4 tsp nutmeg
1 packet Splenda
Mix all ingredients together in a bowl. Scramble in hot pan with butter. Top with melted butter & sugar-free syrup. I like Walden Farms sugar-free pancake syrup or their blueberry syrup. Tastes like french toast without the bread. I usually make this for breakfast on the weekends but, have been known to eat it for dinner now & then too.
gosh...all of that sounds delicious! thanks for posting! I need to get more creative with my low-carb meals! I guess I'm basically doing Atkin's this week...cause I am being very strict. I felt a little fatigued yesterday but today I'm much better. This is exciting for me as I feel less bloated already!
I made the Cauliflower Bisque from (Linda's Low Carb Recipes) to eat for lunches my first week...I just finished my second day. It is really good. Tonight I made up the Creamy Southwest Taco Soup and just had a taste when I finished it and it also tasted great! I love this web site, it has so many great recipes to try. I love to eat soup for lunch during the winter and am thrilled to have found so many quick yummy recipes to try! I could hardly believe it when I weighed this morning and was down almost 4 lbs...
I'm more of a pure food person and don't do much in terms of complex recipes (unless cooking for others). One thing I love is fish in a packet. I take a large piece of aluminum foil, place a piece of fish (usually salmon or tilapia) on it, add a whole bunch of low-carb veggies (broccoli, cauliflower, peppers, mushrooms, etc.) add a squirt of lemon and several (large) pats of butter and and then wrap it in a packet, sealing the foil at the edges....and put in the oven. Everything steams in the packet and it's delicious....not to mention no pots or pans to clean....and almost impossible to over-cook. If cooking for several people, just make each person their own packet.
I also love veggies and cook them all different ways....sauteed in butter, steam and add butter and cheese, toss in olive oil and roast in the oven.
I also steam a bunch of skinless, boneless chicken breasts (place in foil covered pan, top with foil and seal...and cook/steam in oven. I use these because they are easier to cut up (for straight eating, I use on the bone with skin...and usually, dark meat) for salad. Then cut up, add diced veggies (cukes, peppers, etc.) and add mayo. Also do this with hard-boiled eggs..add chopped bacon, diced veggies and mayo.
It is great to have containers of this in the refrigerator for a handy snack when you don't have time to cook something.
Location: NW New Jersey But, My Heart's In Pittsburgh!! GO STEELERS & PENGUINS!!!
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Found this recipe on a low carb site, tried it, LOVE it!
Better than the Boxed Stuff Homemade Low Carb Pancakes
No hidden carbs, great flavor, and a texture that is very close to the real thing.
The recipe below takes one egg and makes 2 pancakes. Double or triple it to make more.
2.5 tablespoons vanilla whey protein powder.
3/4 teaspoons baking powder
1 egg
1 teaspoon vegetable oil 1 tablespoon DaVinci Sugar Free Syrup, flavor of your choice. I use Vanilla, Caramel or English Toffee. (You can substitute 1 teaspoon Splenda with 1/2 tsp vanilla and 1/2 tablespoon water)
2 tablespoons water
Mix dry ingredients in a bowl. Add the egg, oil, Syrup or Splenda, and water. If batter is too thick to pour easily, add another tablespoon or two of water to thin out. Stir. Fry in a pan or griddle as you would regular pancakes. Turn when bubbles appear at edges.
Serve with Walden Farms Blueberry Syrup.
For two pancakes made with DaVinci syrup: 1 g carb 0 gm fiber.16 g protein. 14 g fat. 197 calories.
Now you have to like brussels sprouts to enjoy this recipe I improvised....but during the holidays, I saw several recipes for brussels sprouts that included brown sugar and bacon.
So yesterday, I steamed brussels sprouts (frozen)....then melted butter, added a pack of Splenda, and tossed in the brussels sprouts and chopped bacon....and it was delicious. By the end of the day, I'd finished it all. Can't wait to go and buy a few more packages of frozen brussels sprouts to make this again. It was worth splurging one of my precious 3 packs of Splenda daily on....in fact, I think using half a pack of Splenda would have worked just fine. I'll try using only a half pack next time.
Deena, I am addicted to Brussels sprouts. The way I make them is similar, only minus the Splenda:
1 pound Brussels sprouts (fresh or frozen, I use fresh in season)
2 slices bacon
olive oil
salt and pepper
Preheat oven to 425. Using kitchen scissors, cut bacon into pieces in the bottom of a baking dish. Wash and halve sprouts, toss in pan with bacon. Drizzle with olive oil, then salt and pepper to taste.
Cook about 40 minutes, stirring every 10, until bacon is cooked and sprouts start to caramelize.
SO GOOD. I haven't started Atkins yet (I will get the book out of the library when I get to work today and start after TOM is over) so I've just been lurking around here to see what I'm in for , but I thought I'd share this recipe since I'm pretty sure it's Atkins-friendly.
Anyway, I have been on 3FC forever, but have hit another wall with my weight loss which I'm 99% positive is carb-related, so I'll be joining you guys here. Looking forward to it! I think.
Ooh, that recipe sounds good too. Now we have a sweet and a savory version.
Congratulations on losing 90 lbs. That's really an accomplishment!
I stopped over at your blog but couldn't figure out what your eating plan is...though I see you do lots of exercise. Have you been doing calorie counting or some version of that (WW, etc.)?
I gather that now much closer to goal, you've sorta landed at a plateau. I think trying a totally different plan, like Atkins, could totally get you moving down again. In fact, once I got close to goal, I began (accidentally at first due to circumstances) to do some degree of calorie alternating....and I've not hit a real plateau yet. So switching it up can be immensely helpful, I believe. Is that what you've been thinking of trying (a different eating plan)?
Oh, my poor, neglected weight loss blog. I've been stalled since October so I've been ignoring it. I need to start posting there again.
I've been calorie counting as well as watching carbs, trying to keep my carb intake at around 130 grams or less. Clearly that has become too much now that I'm close to goal, though, so I think totally shocking my system is the way to go. Plus, I am going to have to eat low-carb for the rest of my life to keep the weight off, so I might as well do it the right way, instead of sort of faking it the way I have been.
I've hit plateaus before and changed things around, but this time not even crazy amounts of exercise has made a difference. So low carb it is, and I am keeping my fingers crossed that it works. I've got the 1992 version of the book in hand right now, and I'm reading instead of working. Good thing I work in a library so I can get away with it!
I would definitely try Atkins to get the weight loss moving again...but I would make sure I did strict induction and might even stay in induction for a while. Since you've been counting calories for so long, this would switch you over to a metabolic diet and should really shake up your metabolism in a big way.
Go to only 20 net carbs (net=carbs minus fiber) with NO sugar or simple carbs. Your carbs should come from low-carb veggies and limited dairy, that does contain a bit of carbs. Some people stall with cheese or too much cheese but that seems to be individualized.
Then once you really get the fat-burning mode going....you could try the rungs to see if you can maintain the weight loss....and if you run into a problem, go back to induction.
Atkins maintenance is fantastic....not to mention, extremely healthy.
What's the yummiest thing you have made recently?
, but I thought I'd share this recipe since I'm pretty sure it's Atkins-friendly.
