Pics of our meals.
Replies
-
Hi, where did you get the recipes? Can you post? Everything looks so good! Thanks!0
-
Roast Pig @ the Garlic Festival, Saugerties, NY0 -
Cauliflower hash, I had not thought of that. Sounds & looks good.0
-
100_5253 by maremare312, on Flickr
Double posting this from the thread I got the recipe from, but basically a MIM made into a slice-of-bread-shape, then cut in half and made into a grilled cheese. I used double Swiss cheese. Nom!
http://www.myfitnesspal.com/topics/show/530924-3-net-carb-grilled-cheese-sandwhich0 -
100_5253 by maremare312, on Flickr
Double posting this from the thread I got the recipe from, but basically a MIM made into a slice-of-bread-shape, then cut in half and made into a grilled cheese. I used double Swiss cheese. Nom!
http://www.myfitnesspal.com/topics/show/530924-3-net-carb-grilled-cheese-sandwhich
Yes that looks delish, I have done that before!0 -
Best Low Carb Pancakes
2 1/2 tablespoons vanilla whey protein powder (I used Body By Vi)*
1/2 teaspoon baking powder
Pinch salt
1 egg
1 teaspoon oil
These counts are using the Body By Vi Protien Powder. Yours will probably be different.
Per Pancake: 198 Calories; 12g Fat; 15g Protein; 6g Carbohydrate; 4g Dietary Fiber; 2g Net Carbs0 -
Something I knocked up these evening.
1/4 onion, diced
100g brussels, boiled, halved
200g tin of corned beef, sliced, quartered
40g kale
20g butter
30g hard cheese
Melt butter in pan, add brussels and onions, fry for a few mins. Add corned beef pieces and continue to fry for a few more mins. Add kale , season to taste ( I only added pepper at this stage as corned beef can be rather salty already) and continue to cook for another 3-4 mins. Serve onto plate and top with grated cheese.
Calories 792, Fat 58g, Protein 57g, Carbs 13g
0 -
Flax crust chicken alfredo "pizza"
0 -
I'm on my iPad. My pc crashed. I don't know how to add pics from my iPad. Took a pic of my yummy homemade broccoli cheese soup but can't post it!
0 -
back on the meatmobile. lol
breakfast by Rusty Clark, on Flickr
i chopped up the bacon, five slices and cooked it 30 seconds at a time in the microwave, tumbling it a bit in btwn until it got crunchy. makes nice baco-bits.
Rusty - where are all your recipes coming from?0 -
2 lbs tilapia fillets (orange roughy, cod or red snapper can be substituted)
2 tablespoons lemon juice
1/2 cup grated parmesan cheese
4 tablespoons butter, room temperature
3 tablespoons mayonnaise
3 tablespoons finely chopped green onions
1/4 teaspoon seasoning salt or Old Bay
1/4 teaspoon dried basil
black pepper
1 dash hot pepper sauce
Directions:
1
Preheat oven to 350 degrees.
2
In buttered 13-by-9-inch baking dish or jellyroll pan, lay fillets in single layer.
3
Do not stack fillets.
4
Brush top with juice.
5
In bowl combine cheese, butter, mayonnaise, onions and seasonings.
6
Mix well with fork.
7
Bake fish in preheated oven 10 to 20 minutes or until fish just starts to flake.
8
Spread with cheese mixture and bake until golden brown, about 5 minutes.
9
Baking time will depend on the thickness of the fish you use.
10
Watch fish closely so that it does not overcook.
11
Makes 4 servings.
12
Note: This fish can also be made in a broiler.
13
Broil 3 to 4 minutes or until almost done.
14
Add cheese and broil another 2 to 3 minutes or until browned.0 -
Wild Atlantic Salmon with skin , pan fried in bacon grease, covered with crumbled bacon.
Goat cheese, basil, baby spinach grilled zuchini roll-ups
Sweet Red pepper / sea tangle noodle stir fry (in bacon grease of course)0 -
0
-
Looks Yummy!!
0 -
JIMMY MOORE'S UH-OH OOPSIE LOW-CARB FRENCH TOAST
6 large eggs
2 packets of Splenda
2 dashes of salt
2 pinches of cream of tartar
1 8-ounce box of cream cheese
Cinnamon to taste
Sweetener to taste
Butter
Sugar-free pancake syrup
Whipped topping
Preheat oven to 300 degrees.
In a bowl, mix the eggs, Splenda, salt, cream cheese, cream of tartar, cinnamon, and the sweetener of your choice (I used erythritol, but any sweetener--besides SUGAR!--will do) together with a mixer until blended and creamy.
Spray a baking pan (I used a 10 X 7) with non-stick spray and pour the mixture into the pan. Bake for about 30 minutes until it resembles a cake. Let cool for a few minutes and then cut into squares. Put desired amounts of butter, sugar-free pancake syrup, and whipped topping on top and ENJOY!
Serves 6-8 and the net carb counts per serving are around 4-6 grams.0 -
Zucchini Wrap (which didn't hold up to well left over but still tasted good)
Avacado
Ham
Lettuce
and Tomatoe0 -
Looks really good.0
-
0 -
Cabbage "spaghetti"0
-
Low carb cauliflower or spinach crust pizza! (topped with sausage, mushroom, pepperoni, and cheese)
http://yourlighterside.com/recipe-the-original-cauliflower-pizza-dough-2/ Cauliflower crust recipe
http://yourlighterside.com/spinach-pizza-crust-recipe-induction-friendly/ Spinach crust recipe0 -
Bump0
-
Everything looks sooo good!!!!0
-
These recipes look so yummy! Looking forward to great cooking! Thanks...0
-
Bump0
-
OMGunness.........I lead a sheltered life or live in a cave or something. I dont even know what half the foods y'all have listed or posted pics of are. Never heard of most of it.
....:::::this is me slinking off to that cave in embarrassment::::::.......
0 -
everything goods great!0
-
Baked Chicken Leg Quarters and Spinach Carbornara Stuffed Mushrooms0 -
One of my favorite summer meals is tri-tip and a tomato and cucumber salad. Tri-tip is the poor man's rib roast. Cooked right, it is as flavorful, juicy and tender (almost) as a great standing rib roast is. It is also a tradition in and around Santa Maria in central California. Santa Maria is where California grilling, highly influenced by the old Mexican cowboys, originates. I love tri-tip and you can get 2 of them, about 2 1/2 pounds each, at Costco for less than $25. $5/lb for quality beef is nothing to sneer at with today's grocery store prices.
Grilling tri-tip right is not particularly difficult, but does take some patience. You need a good digital instant read thermometer and a grill that can be set up for two-zone cooking.
1. About 2 hours prior to cooking, very liberally salt the meat. Put in refrigerator for an hour plus. This is a simple marinading and dry aging process that will greatly improve the meat.
2. About 1 hour prior to cooking, coat with olive oil and whatever rub you are planning to use. Traditional in central California is to just use cracked pepper, kosher salt and garlic powder. However, any good beef rub that you like will be great.
3. Set your grill up for 2 zone cooking, get the direct side nice and hot, indirect side should be 225-250 degrees.
4. Put the tri-tip on the indirect side and cook there until the internal temp is 125 degrees.
5. Bring the temp on the direct side to the highest level that you can (have the tri-tip resting off the grill while doing this, it won't cool off)
6. Put the trip on the direct heat and sear for 3-4 minutes until you get good, dark, carmelized grill stripes. Do same on other side.
7. Let the tri-tip stand for 10 minutes under tented foil. Internal temp will rise to medium-rare
8. Carve and serve. Carve by doing this: cut the tri-tip in half across the narrow portion of the roast. Turn each half 90 degrees, then slice.
Accompany with favorite salad. Traditionally it should be served with garlic bread, too. We'll forgo that guilty pleasure
0 -
Maybe if I start cooking like this I could loose some weight0
-
Grilled meat and salads are one of my favorite ways to eat. My favorite website to learn how to cook really well on the grill is Amazing Ribs: http://www.amazingribs.com.0
This discussion has been closed.