Get series about HEALTHY, and LOW CARB FOOD

CookingWithCarlo.com ^ | A Dad, Chef, Freeper

[jellybean]

LASAGNE!!!! YUMMMMMMMMMMMMM!!!! Does it taste like the real thingie???

I admit I cheated last night... it was Taco Twos-day at Taco John's--2 crispy chicken tacos with all the fixin's---HEAVEN!!!

[carlo3b]

Does it taste like the real thingie???

NO, but bless it's heart..it's great in it's only little way.. *<]8^)~

[Fawnn]

I'm already on the ping list. (But thanks for thinking of me!)

[jellybean]

NO, but bless it's heart..it's great in it's only little way.. *<]8^)~

Hey...So am I!!! smirk Looks like a match made in Heaven! I'll have to try it!!

[Maigrey]

You goober! I made that post 6 months ago! LOLOLOL

[Library Lady]

I lost 30 lbs. last fall on Atkins and have been able to keep it off all winter. That's great for me because I usually gain during the cold weather when I'm sitting around eating. I have much more to go, but will worry about that in the spring when I can get outside and walk.

My husband has an ulcer and acid reflux. He was always taking medicine and complaining. I finally convinced him to try Atkins for one week. Well, he's been on it for about 2 1/2 weeks and feels great. He has lost 22 lbs, and I think he looks younger.

Thank you for all the great recipes. This can be a life-style change for us, if I can keep variety in our diet.

[Fawnn]

I feel like I'll never get caught up on this thread! LOL (Ya snooze ya lose on Carlo's threads!)

...you can just change your definition of snack.

I love to snack on pieces of celery or a few pork rinds spread with almond butter or NATURAL peanut butter!

11 Ghiardeli semi-sweet chocolate chips (that still contain the healthful cocoabutter instead of nasty hydrogenated fats that's substituted in cheaper chocolate chips) = 3 grams carb. I occasionally allow for 11 a day. I can satisfy my chocolate craving by letting them melt in mouth, one at a time, throughout the day. ... I also make an improvised chocolate mousse/cheesecake substitute by melting the chocolate chips in some cream and cream cheese, and then stir that mixture into some whipped cream sweetened with a little powdered Whey Low™. (More on Whey Low™ in a bit.)

Giving up my Dew has been difficult, and I confess, I've snuck in a few here and there on occasion. On those days when I'm Dew-FREE (which this year, for the first time in years, has been far more days WITHOUT DEW than with Dew) and feel I need a bit of caffeine, I simply dissolve about a half teaspoon of good quality instant coffee or espresso powder in a tablespoon of cold water and add a tablespoon or two of cream to the mix. I sip that mixture and have a bottle of chilled water close by as a "chaser." (It's like sipping coffee ice cream!) ;)

For those meals where nothing else but "pop" will do, I drink a can of Canada Dry (NATURALLY FLAVORED) lemon-lime or raspberry sparkling water. (You can also get it unflavored.)

I can't handle artificial sweeteners, so I've done a lot of improvising to satisfy my soft drink cravings. (I still haven't come up with a perfect solution for a Mountain Dew substitute, but I have hopes!)

I've mentioned this on other threads: Whey Low is a wonderful, all-natural sugar substitute. It isn't totally carb-free (like sugar alcohols such as Malitol or Xylitol) or YUCK YUCK YUCK artificial sweeteners; however, if you religiously follow Atkin's advice and allow for 1 carb per pack of Splenda, Whey Low™ will get you the same measure-for-measure results as if you had used sugar for the same Net Carb count as Splenda. Here's the carb update about Whey Low™ from the FAQ page on that Web site:

Is Whey Low™ effective for low-carbohydrate dieters?
Because of their low glycemic index, Whey Low™ Granular, Whey Low™ Granular Packets, Whey Low™ Gold, Whey Low™ Powder, and Whey Low™ for Ice Cream are all ideal for low-carb dieters. The available carbohydrate count or impact carbohydrates for Whey Low™ in combination with dietary carbohydrates is only 1 gram of carbohydrates per 1 teaspoon serving. The carbohydrate count for table sugar is 4 grams per teaspoon.

Okay, that said, I'm now back to trying to get through the 500+ posts I need to read to catch up. ;)

[Fawnn]

I substitute steamed (and well-drained) cabbage for lasagna noodles. Delicious!

[Fawnn]

Ping to http://www.freerepublic.com/focus/f-news/974172/posts?page=748#748 re lasagna noodle substitute.

[Fawnn]

See my post here about Whey Low™. (I can't use artificial sweeteners and I have trouble if I consume too much of the sugar alcohols, so I love Whey Low™!!!)

I also have more info about Whey Low™ on my cooking Web site (and have lots of good intentions to get more low carb recipes online soon™). ;)

[jellybean]

Thanks, Fawnn!! I LOVE!! cabbage! Have you posted your recipe somewhere?? I'd love to try it. :)

[Fawnn]

I wish Minor's still made their concentrated global sauces because the way I make my "instant prime rib" is so much easier using the concentrate. However, my daughter has the sauce itself and uses it to marinate boneless rib eye steak. Which sauce you ask? ;)

Check out this page, then click on the "Global Sauces" link, and check out "Chinese Black Bean & Garlic." Strange to think that using an Oriental sauce will mimic the flavor of slow-roasted prime rib but it does! I use boneless rib steaks when I make them on the George Foreman grill. Bone-in is fine if you're grilling the steaks normally.

1 ounce of the sauce has 3 grams of carbs, but I doubt that even that much carb makes it into each actual serving. (You'll want to wipe the sauce off the steaks after they're marinated; otherwise, the sauce will burn on the grill.)

I have a picture of a steak prepared this way on this page; however, if you have time, the flavor will be more intense if you marinate the steaks in the sauce for a few hours rather than use the method I describe on that page. The quick method is still delicious though! (I don't always plan all that far ahead and/or just don't have the patience to mess around with marinating something.) ;)

[Fawnn]

My next cookbook is a low-salt one. ;)

In the meantime, switch to sea salt! I'm salt-sensitive, and at least for me, I don't get the blood pressure problems when I use sea salt. (Little bits of regular table salt triggers surges in blood pressure for me. Besides, sea salt tastes better! Table salt tastes metallic. Ugh!)

[Fawnn]

When I roast my chicken I take a lemon and jab it with a fork two or three times and place it in the cavity of the chicken and roast. The chicken is very moist and has a faint lemon taste that is luscious and the lemon tenderizes the chicken as well.

Slather a little butter over the skin of the chicken and sprinkle on some marjoram, rosemary, and thyme and you've got Mr. T Lemon Butt Chicken -- so named to help you remember the ingredients:

M = marjoram
r = rosemary
T = thyme
Lemon = lemon (duh! LOL)
Butt = butter (and politely reminds you where to place the lemon) ;)

[glock rocks]

In the meantime, switch to sea salt

I will! Let me know when your book is available, I'd like a copy.

[lysie]

Thank you.

[Fawnn]

You goober! I made that post 6 months ago! LOLOLOL

That's what I get for trying to catch up on my pings when I have a headache! No idea how that one showed up. ... It took me until last night -- when I'd reached something like post #600 -- to realize (duhhhhhhhh!!!) that this was a Sept. 2003 thread!!! ... I may not be timely, but I'm thorough. ;)

Just as well: I wasn't on Atkins last Sept. I am now. I guess I was meant to read the stuff NOW. LOL

[VOA]

bump for ref.

[paulat]

"I am especially interested in any new smoker recipes, because I won a smoker as a door prize and I am clueless."


I would recommend you NOT use any smokers who liked menthols. Tends to overpower any of your other spices....

I think that's why they're giving away the KOOL guys as door prizes....

[WestCoastGal]

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