Christy... you have to have 30 posts before you can get the tracker. It updates like once an hour or so after you hit the 30 mark give it a little while and then try it.

Hey Christy: I use International Delight Sugar Free French Vanilla....1 carb per tablespoon. I am learning to enjoy smaller cups of coffee so I don't use as much. I could easily put 6 or 7 Tbs in one cup!!

Thanks for the flounder recipe, I'll have to try that sugar free creamer. Thanks.. Christy

ooo....so many flavors. Thanks I'm going to try it! Christy

jerseygyrl...........thanks for the flounder tip............it was delicous! christy

Hi, I only live about 40 miles from you - Southport, NC.

Flounder Baked with Lemon and Butter

Spray a foil-lined baking sheet with Pam. Place flounder filets skin-side down on foil. Sprinkle with lemon juice, dot with lots of real butter, a little salt, a little freshly ground pepper (I like using mixed peppercorns), and lay a slice of lemon on each filet. Bake in pre-heated 350 degree oven 10 - 15 minutes (or so). Check filets for doneness by flaking gently with a fork. Filets are done when the flesh is white and flakes easily. DO NOT OVERBAKE.

OR be fancy (and expensive, but impressive and worth it)

Top each filet with a generous dollop of fresh crab, mayonnaise, chopped scallions, finely chopped red pepper, salt, red pepper flakes, salt and pepper and top the crab with more butter. Then bake as in first recipe.

OR be even fancier and wrap the flounder filets around a scoop of crab and bake. Top the crab with more butter.

Let me know how it works out for you; flounder is delicious baked this way. The trick: lots of butter and don't over-bake!

I use a half tblsp of heavy cream (can't buy light cream here) in each cup of coffee and I have usually 3 cups each morning. Creamer is a no-no on Atkins.

Sorry I don't have a flounder recipe - while we like most fish, my DH and I both hate flounder.

I really like the Sugar-Free DaVinci's syrup in Vanilla. I found it in my local grocery store for $4.99 for a 20 oz. bottle (approx. size)

I make a SF vanilla iced coffee using 2 level tsp of instant coffee, 1/4 cup 1% milk, 2 splenda packets, 1 T of the syrup and about 15 oz of water. I put it in a big mug, mix it with a spoon and add lots of ice. It hits the spot and is a great substitue for the SF vanilla iced coffee that McDonald's sells. I got royally hooked on the stuff. Problem was it got expensive, the staff making the coffee seemed to be following different recipes, it never tasted that same twice in a row and I can save a lot of calories making it myself.

MizM

I used to crush unflavored pork skins and parmesan cheese together to fry. But it pops like mad. So you mix them together like bread crumbs and dredge your fish in a mixture of beat egg and cream them roll in the crushed skins/parmesan. Crunchy fish delight. I used it for my hot wings. It rocks. But it will splatter and burn you so watch out!