Frodo, I usually put about 2 big tbsp of salsa in mine that is 2 carbs, it mixes with the juice of the meat and covers it just fine. :)

I'm back!
This thread is just what I needed. 6 months off program, up 10 pounds. :o I was really so tired of the meat, cheese, eggs, salad. But I've seen alot of new products at the grocery, on TV, then saw this thread. Just in time for summer!

How'd everyone do this week so far ?

I'm making healthier choices but still eating to much. Next week I will be determined to do better.

Get this crap girls, I'm even exercising :censored: yeah me of all people lol.

BARBMARIE !!!!!!!!!!!!

WELCOME BACK :grouphug:

Ok. I've got to admit. I suck at induction. I don't know why I can't just make myself stick w/the induction foods. The first day (Tuesday) I had the LC candy bar. Wednesday I was on strict induction (OMG how'd I manage THAT??), then last night I ate LC ice cream. ARGH!!!!!! I just consider myself :censored: lucky I lost what I gained over Memorial Day weekend!!! Today and this weekend is going to get worse I'm afraid.

You know, green salsa has lower carbs then the red kind, maybe you could try that out? Or, what about making your own?

I live in Vegas, Frodo so feel free to PM me with any questions. Is this your first time coming here? Are you coming with friends? ;)

I love mexican food too! Oh wait, I will PM you with a low carb chili con carne recipie I just saw yesterday on the food network channel. :)

Ok, here are some LC recipies that I got from a show called Low Carb and Lovin it!

Tequila Chicken Quesadillias

3 tablespoons canola oil
1 pound boneless skinless chicken breast, julienned
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 dashes cayenne pepper
1 1/2 tablespoons cumin
1 clove garlic, minced
1 red bell pepper, julienned
1 green bell pepper, julienned
1 small red onion, thinly sliced
1 ounce tequila
8 ounces Colby Jack cheese, Monterey Jack, or Cheddar, shredded
2 tablespoons unsalted butter
2 tablespoons finely chopped cilantro leaves
2 tablespoons sliced scallions

All-purpose soy flour flat bread (makes 2, but only use 1 for this quesadilla recipe):
1 1/2 cups soy flour
1/4 cup sugar substitute (recommended: Splenda)
1/2 teaspoon salt
3 eggs
3/4 cup heavy cream
1/3 cup club soda
Non-stick vegetable oil cooking spray

Special Equipment: 2 (12-inch) round aluminum pizza pans


Preheat oven to 375 degrees F.
Make the soy flour flat bread: In a medium bowl, whisk together the soy flour, sugar substitute, salt, eggs, heavy cream, and club soda to make a smooth, thick, pancake-like batter. Spray pizza pans generously with the vegetable oil spray. Using a rubber spatula, spread the batter as thinly and evenly as possible over the 2 pans. Bake for about 12 to 15 minutes, or until lightly golden brown and firm to touch.

In a large saute pan or wok, heat oil over high heat. Season the chicken with salt, pepper, cayenne, cumin, and garlic, and add to the hot oil. Next add the peppers and onions, and remove pan from the heat and add tequila. Cook for about 5 minutes, or until chicken is cooked thoroughly. Keep warm.

Cut 1 flat bread into 4 pieces. On 2 pieces, layer cheese, cooked chicken mixture, and more cheese, and cover with the other 2 pieces. (Wrap the other flatbread and freeze for another use).

Lastly, melt butter until very hot in a saute pan over medium-high heat. Add quesadillas and cook for about 2 minutes on each side until toasty and the cheese is melted. Cut quesadillas into 3 pieces each and serve. Garnish with cilantro and scallions, and serve with salsa picante, guacamole, and sour cream, if desired. Makes 4 servings.

Calories 707 Total Fat 50 grams
Saturated Fat 23 grams Carbohydrates 15 grams
Net Carbohydrates 10 grams Fiber 5 grams


Southwestern Chili Con Carne

2 tablespoons vegetable oil
1 green bell pepper, large diced
1 red bell pepper, large diced
1/2 cup red onion, large diced
2 1/2 pounds ground chuck
4 tablespoons chili powder
3 tablespoons ground cumin
2 cloves garlic, minced
1/4 teaspoon cayenne pepper
2 teaspoons kosher salt
1 teaspoon ground black pepper
1/2 teaspoon garlic powder
3 Roma tomatoes, diced
1 (15-ounce) can soy black beans, drained and rinsed, optional
2 tablespoons chopped fresh cilantro leaves


Heat oil in a large skillet over medium-high heat. Add peppers and onions and cook until slightly tender. Add the ground beef and spices and cook until browned. Skim off excess grease. Add the diced tomatoes and soy black beans and simmer for about 10 minutes, stirring occasionally.
To serve, garnish chili with cilantro. If desired, top with shredded Cheddar or Jack cheese, sour cream, and sliced scallion tops. Makes 8 large servings.

Calories 561 Total Fat 45 grams
Saturated Fat 16 grams Carbohydrates 10 grams
Net Carbohydrates 4 grams Fiber 6 grams



No Bake Key Lime Cheesecake

1 tablespoon wheat germ
2 cups plus 1 tablespoon sugar substitute (recommended: Splenda)
16 ounces real cream cheese, room temperature
1 cup sour cream
1 cup whole milk ricotta cheese
3/4 cup Key lime juice (fresh or bottled)
2 tablespoons no sugar added vanilla extract
1/4 cup hot water
2 limes, zested, divided
3 envelopes unflavored gelatin (recommended: Knoxx brand)
3/4 cup boiling water

Special Equipment: 10-inch deep pie plate or cake pan


Sprinkle the wheat germ and 1 tablespoon sugar substitute over the bottom of the pie plate to create a "faux" crust.
In the bowl of an electric mixer, beat the softened cream cheese, sour cream, ricotta cheese, lime juice, 2 cups sugar substitute, vanilla extract, 1/4 cup hot water, and zest of 1 lime on medium speed until well combined.

Using a fork to mix, thoroughly dissolve the 3 envelopes of gelatin in 3/4 cup boiling water. Do not let cool and move onto the next step immediately. (It is important that the water be boiling hot and that you mix the gelatin powder in quickly so it is completely dissolved. If not, you will have gummy bear-type lumps.) With the mixer on high and working very quickly so the gelatin does not set, blend the hot dissolved gelatin thoroughly into cheesecake mixture. Immediately pour mixture into the prepared pie pan and sprinkle with the zest of the other lime. Chill in the refrigerator for about 3 to 4 hours or until firm. Serve.

Hint: If you have any extra cheesecake mixture left over after filling the pie pan (I always do), put it in a pastry bag or heavy-duty plastic bag and put it in your freezer for about 7 to 10 minutes, just to firm it up a bit to the thickness of whipped cream. Then take it out and decorate the top of the Key Lime Cheesecake. (If it is in a plastic bag, snip the corner off.) Makes 12 servings.

Calories 238 Total Fat 19 grams
Saturated Fat 13 grams Carbohydrates 8 grams
Net Carbohydrates 8 grams Fiber 0 grams



Guacamole

1 ripe Hass avocado
1/3 cup sour cream
1 tablespoon chopped red onion
1 small clove garlic, minced
1 tablespoon finely chopped fresh cilantro leaves
1 teaspoon fresh lime juice
1 pinch cayenne pepper
Salt and pepper


Cut the avocado in half around the pit and remove pit. With a spoon, scoop the avocado pulp out of the skin into a medium bowl, and mash the pulp. Add all other ingredients and mix together until blended. Season with salt and pepper, to taste. Cover surface of guacamole with plastic wrap, and refrigerate until ready to serve. Makes 4 servings

Calories 119 Total Fat 11 grams
Saturated Fat 3 grams Carbohydrates 4 grams
Net Carbohydrates 2 grams Fiber 2 grams



Sangria

2 cups Burgundy wine
2 cups club soda or seltzer water
1/4 cup fresh lime juice
1/4 cup fresh lemon juice
1/2 cup sugar substitute (recommended: Splenda)
1 lemon, sliced into circles
1 lime, sliced into circles
1/4 cup diet Tang or any Crystal light fruit drink, optional


Mix all ingredients together in a punch bowl. Refrigerate until ready to serve. To serve, pour into glasses over ice. Makes 12 servings

Calories 46 Total Fat 0 grams
Saturated Fat 0 grams Carbohydrates 3 grams
Net Carbohydrates 3 grams Fiber 0 grams


Those were all George Stella recipes from that show. Hope you like them. I am going to make the chili recipe myself, it looked awesome!

I can't say I'm starting over on induction. But I WILL say I'm starting LC again. Danged if I didn't make a rhubarb pie (ate only one piece though). I couldn't figure out how to make the pie lowcarb. I also had extra crust, so baked that up, sprinked cinnamon and sugar on it. I DID eat that. So I figure if I go back to eating the way I was before Mother's Day I'm hoping to get back on track

Brenda, boy did I mess up yesterday ((((hanging head in shame)))) I'm back LCing today as well.

Sigh~

Okay girls, maybe we need a stickin to it thread instead of a starting over thread, I stayed with lost five pounds and the last three days have been carb he** for me. I just got up and ate a brownie for breakfast :( What is the matter with me :?:

So let's make a pact to start over right here right now and stay with this program and lose this weight, feel better, lose this weight, and exercise. ;)

I am off to Lowe's to get some prices on flooring, doors, and paint. Gonna fix my patio up so it more lush, we have a great big huge patio and it would be pretty all fixed up. I want to make the side piece into a bird sanctuary with plants and birdbaths but with eight cats I am afraid it will just be a cat feeder. I know there are some tricks for keeping cats out so will investigate those.

Everyone have a good day.

Thanks Leenie, really ready to be back. Hopefully for good this time.

How's everyone doing ?? Last week was rough but this week seems to be better for me.

Whats going on w/you all ?

Heyyyyy Ladies!

Just a quick hello, haven't posted in a while...work has been crazy, and I just melt into the couch when I get home these days!

As far as progress goes, I've been a bad girl, cheating here and there, I had TWO krispy kremes today :(

Yet ketosis continues, I've lost 22lbs so far! I really need to get back into exercise, I've been lazy cause it's quite cold here now, we're into winter!! It makes me want to curl up in a ball and sleep.

Good to see you're still slugging on, good work!

*raven**

Hey Raven !!

Oy, don't I know the winter months are the worst, thats when I screwed up royally w/my eating, I started to do better but then Easter screwed me up, haven't been the same since *sigh*

Hey 22 lbs is nothing to shake a stick at, I think thats pretty darn good. Krispy Kremes OH NO!! I would go hog wild if I started my day like that. There's a store by me that makes, no lie, like 2 lb donuts, they stuff em w/jelly or cream and oh lordy are they good. They are my downfall for sure.

What are your plans for the rest of the day eating? do you plan on being OP for lunch?

Hugs !!

Hey everyone! I started Atkins back in April and then I totally fell off the wagon. You guys have given me a boost so here I go again. I need to drop some weight by July 23rd for a family reunion.