[carlo3b]

 
Here is your chance to GET ON or GET OFF this and other Carlo3B, all important..(Bwhahhahahh).. PING LISTS.

If you wish to remain* on it, just sit back and enjoy our wonderful exchange of ideas and you will be alerted whenever we start posting recipes and other valuable info re: various food management threads.
*If you have been flagged to this thread on post #2, you are already on our temporary ping list, other pings don't count... :(

To be removed** or added to the list, simply respond to this post publicly, on this thread, or Freepmail me with your preference.
**If you are annoyed that you were pinged in the first place, please accept my apology, I have lost my ping list because of a computer crash..Grrr, and be assured that your name will be expunged immediately upon your request.. :)

ALL ABOARD....The FUN FOOD TRAIN is leaving the FAT, BEHIND...
(Fat Behind, get it?)..  Hahahahhahaha...  {{{{{crickets}}}}}  *<]8^p~
 
 

[mrtysmm]

This should be interesting!

[Mears]

What series? I'm confused!

[Lovergirl]

Add me, please. Thanks. :>)

[carlo3b]

Here is a fabulous LowCarb recipe of a popular meal... Hope you love it! Low Carb Deep Dish Meat Crust Pizza      I don't believe anything can exactly replace a bread crust, however, in this case the flavor is pretty damned close.. Ha!

     CRUST
          3 lbs lean ground beef
          1 cup Parmigiano-Reggiano, freshly grated
          3 large eggs
          1 med. onion, finely chopped, or 1/2 cup dried minced onion
          2 cloves garlic, finely chopped, or substitute 1/2 tsp. garlic powder
          1 Tbs. salt
          3/4 tsp. black pepper
          3/4 tsp. fennel seed

     SAUCE
          2 1/4 cups plum tomatoes, chopped and drained , or 2 x 8 oz cans of tomato sauce
          1/2 tsp. crushed red pepper seed
          1 tsp. dried oregano, or 1 Tbls. fresh
          2 Tbs. fresh basil, or 2 teaspoons dry
          salt & pepper  to taste

     TOPPING
          1/2 lb. mozzarella cheese, shredded, or Provolone
          sausage or pepperoni (optional)
          oregano
          3 Tbs. Parmigiano-Reggiano, freshly grated

     Preheat oven to 375.
     1) Mix all crust ingredients. Separate into 2 pieces and flatten them onto cookie sheets.
     Each should be approx. 1/2" thick when finished.
     2) Bake for 20 min. Drain off accumulated liquids. Return to oven for 10 additional mins., drain again if necessary.
     3) Meanwhile, blend sauce ingredients. Spread over both crusts.
     4) Spread toppings evenly and place back in the oven for about 15 min, or until cheese is lightly browned.
     Remove and let sit about a minute, slice and serve.

[Scenic Sounds]

This sounds great. Please add me to your ping list.

[tiamat]

BUMP!

and thanks!

Tia

[kayak]

ping

[sarcasm]

Lobster Ravioli with Crab meat Cream Sauce?

[brewcrew]

OMG, Carlo! This is hugh!

[ncoaster]

Please add me to your ping list :)

[cyborg]

Okay add me to your PING list...

I am going out to have my last fling with Carvel ice cream... tata all!

[demkicker]

Ping me, puhleeeze!

[Keith in Iowa]

Crustless Pumpkin Pie


15 ounces pumpkin
12 ounces evaporated skim milk
1/2 cup Egg Beaters® 99% egg substitute (2 eggs equivalent)
2 egg whites
3/4 cup sugar substitute (Splenda)
1 1/2 teaspoons cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1 teaspoon vanilla extract
1/2 cup graham cracker crumbs

In a mixing bowl, combine the pumpkin, egg substitute, egg whites, and
sugar substitute; beat until smooth.

Add the spices; beat until well mixed. Feel free to substitute the spices from your favorite recipe - I happen to like these.

Stir in the graham cracker crumbs.

Pour into a 9" pie plate coated with non-stick cooking spray.

Bake at 325 degrees for 50-55 minutes or until knife inserted near the
center comes out clean. Cool.

Serve with a dollop of whipped cream and a sprinkling of cinnamon, if
desired.

Store in the refrigerator.

- - - - - - - - - - - - - - - - - - -

Per Serving: 125 Calories; 1g Fat (5.2% calories
from fat); 7g Protein; 22g Carbohydrate; 1g Dietary Fiber; 2mg
Cholesterol; 174mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat;
1/2 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates.

[MaggieMay]

I having been on a low carb diet of one type or another, for about 2 years.Please add me to your ping list.

[captnorb]

sign me up.

[plinker's2sense]

I got the recipe, not sure if I'm on the list.

If not - please add me!

[MozartLover]

Never, ever, EVER take me off any of your ping lists.!

*smooch*

[EggsAckley]

Ping me, ping me. This is ONE list I WANT on! These carb posts are wonderful. Bring 'em on!

[conservativeammom]

Carlo

Thank you so much for the recipe. I am always looking for these types of recipes. Keep em coming. ;o).

[Dutchgirl]

I have been on a low carb- hi protien diet since June and have lost over 20 lbs- my husband has lost over 30.

Towards the end of July, I became completely uninterested in food. I had no cravings, compulsions, temptations...in fact it was hard to get up the energy to cook in the evenings. Food was no longer a big deal.

I started doing something called "Once a month cooking" where I prepare meals for the next 30 days in advance. I found seven recipes I liked and spent all day cooking four batches of each and freezing them.

Now, when I get home from work, I throw something in the oven (chicken fajitas, spinach and steak, chili, buffalo wings, chic and broc alfredo, lasagna or meat rolls stuffed with ricotta) into the oven and an hour later- served with bread and salad, dinner is on the table for my boys.

I am happy to be added to your ping list because this diet is definately working for me. I am especially interested in any new smoker recipes, because I won a smoker as a door prize and I am clueless.

My big splurge these days is on seltzer water and Merlot. Not nutritious, but effective.

Ping on, Brother Carlos!!