Pics of our meals.
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pepper burgers for dinner:
bacon cheeseburgers with mushrooms by Rusty Clark, on Flickr
i used sour cream on top. it was great.0 -
Cedars low carb rollup wrap filled with smashed avocado and smoked Atlantic salmon.
GC Scandanavian Bran Crisps topped with smashed avocado, smoked salmon, capers and coarse ground pepper.
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10 hour roasted caujin pork butt, and roasted zucchini0 -
Grilled Salmon w/ Lemon Pepper
Chopped Cherry Tomatoes, cucumber and cilantro
Avacado0 -
Teriyaki marinate pork tenderloin, wrapped in bacon and smoke baked on the grill.
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Bump0
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This was my lunch at Noodles and Co. today. You can get a nice low carb meal even at a place with "Noodles" in the title, and they don't even blink an eye at your order. Love it!
Caesar Salad, no croutons, with marinated steak and the Thai Curry soup without the rice noodles. Very tasty. It didn't look like there was much steak in the salad, but there was a nice serving, and it was super tender and yummy,0 -
pepper burgers for dinner:
i used sour cream on top. it was great.
Um, those burgers look awesome!0 -
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digital camera images are always too big for this site, arg!0
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Oven Roasted Smokey Brisket
Adapted from Paula Deen at Food Network
Ingredients
4 lb. beef brisket, trimmed
2 teaspoons liquid smoke (a little goes a long way)
2 Tablespoons salt, kosher
2 Tablespoons chili powder
1 Tablespoon Chipotle chili powder
1 Tablespoon garlic powder
1Tablespoon onion powder
1 Tablespoon black pepper, freshly ground
2 teaspoons dry mustard
1 Tablespoon sugar (splenda)
1 bay leaf, ground
1½ - 2 cups beef stock
Directions
Preheat oven to 350° F.
Start by rubbing brisket with the liquid smoke.In a small mixing bowl, combine the salt, chili powder, chipotle chili powder, garlic powder, onion powder, black pepper, dry mustard, sugar, ground bay and mix well. POur and rub in this seasoning mixture on both sides of the brisket, covering well. Place brisket into a roasting pan, uncovered, and roast for 1 hour.
After 1 hour, lower oven to 300° F. Add enough beef stock to coome up about ½ inch in pan. Cover tightly with aluminum foil and continue to cook for 3 hours, or until fork tender.
Trim any excess fat and slice thinly. Serve accompanied by pan juices.
Serves 10
Cloud Bread
3 eggs, separated
3 tablespoons whole milk cottage cheese or 3 tablespoons cream cheese
1/4 teaspoon cream of tartar
1pk (1 g) packet artificial sweetener
Directions: 1 Preheat oven to 300 degrees. 2 Separate the eggs very carefully, there must be no yolk in the white. 3 In one bowl, mix together the egg yolks, the 3 T. of Cottage Cheese OR Cream Cheese and the one packet of Sweetener until smooth. 4 In the other bowl add 1/4 teaspoon of Cream of Tartar to the whites and beat the whites on high speed until they are fluffy and form nice peaks. 5 Very carefully fold the egg yolk mixture into the egg whites until mixed, but try and not break down the fluffiness of the egg whites too much. 6 Spray two cookie sheets with Pam or other fat-free cooking spray. 7 With a large spoon, "scoop" the mixture into 10 even rounds on the sheets (about the size of the top-half of the McDonalds hamburger bun; roughly 3/4 inch thick and 4 to 5 inches across). 8 Bake on the middle rack. Here is when you have to watch them, because the cooking time the same on any two batches. It is somewhere around 1/2 hour, but it could be less or more. You just need to watch them until them become nice and golden brown (again, the color of a McDonalds bun). 9 Remove from the pans and cool on a rack or cutting board. 10 While warm they are crumbly and similar to cooked meringue - but don't let this fool you! Once completely cool, seal them in a ziplock storage baggie or a tupperware over night. They will totally change their consistency, to something much more like bread - a softer texture that is nice and chewy. If you do not like softer chewy bread, then eat them as they are, nice and crisp. 11 Since the sides that were facing the pan are perfectly flat, you use these to spread things on, or make sandwiches, or even as a burger bun! The choice is up to you, and you will be quite amazed at how much like a bun these really are!0 -
BUMP!0
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When I was in HS one of our regular eating joints was the Gateway Breakfast House, a small little cafe type place with good food, large portions, and only open for breakfast and lunch. We don't live as close to it now as we used to, so hadn't been in a while. But President Obama was in town a few weeks ago, and he ate there and seeing that in the news reminded us of how yummy it is. Plus, I remembered getting awesome omelets and salads there when I did low carb in the 90's.
My dad and brother took me there today and I got this amazing taco omelet. It's so huge! They let me sub in a side salad for my hash browns and toast. I ate a little more than 1/3 of it. Yum!
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@ Alisha Gates
Your meals look delicious. Any chance you can share the recipes for them too?
Would also love to see some recipes to these delicious looking dishes0 -
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Not Low Carb but too pretty not to post. Smoked Salmon, Shrimp and Tuna.
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Bumping!0
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Oven Roasted Smokey Brisket
Adapted from Paula Deen at Food Network
Ingredients
4 lb. beef brisket, trimmed
2 teaspoons liquid smoke (a little goes a long way)
2 Tablespoons salt, kosher
2 Tablespoons chili powder
1 Tablespoon Chipotle chili powder
1 Tablespoon garlic powder
1Tablespoon onion powder
1 Tablespoon black pepper, freshly ground
2 teaspoons dry mustard
1 Tablespoon sugar (splenda)
1 bay leaf, ground
1½ - 2 cups beef stock
Directions
Preheat oven to 350° F.
Start by rubbing brisket with the liquid smoke.In a small mixing bowl, combine the salt, chili powder, chipotle chili powder, garlic powder, onion powder, black pepper, dry mustard, sugar, ground bay and mix well. POur and rub in this seasoning mixture on both sides of the brisket, covering well. Place brisket into a roasting pan, uncovered, and roast for 1 hour.
After 1 hour, lower oven to 300° F. Add enough beef stock to coome up about ½ inch in pan. Cover tightly with aluminum foil and continue to cook for 3 hours, or until fork tender.
Trim any excess fat and slice thinly. Serve accompanied by pan juices.
Serves 10
Cloud Bread
3 eggs, separated
3 tablespoons whole milk cottage cheese or 3 tablespoons cream cheese
1/4 teaspoon cream of tartar
1pk (1 g) packet artificial sweetener
Directions: 1 Preheat oven to 300 degrees. 2 Separate the eggs very carefully, there must be no yolk in the white. 3 In one bowl, mix together the egg yolks, the 3 T. of Cottage Cheese OR Cream Cheese and the one packet of Sweetener until smooth. 4 In the other bowl add 1/4 teaspoon of Cream of Tartar to the whites and beat the whites on high speed until they are fluffy and form nice peaks. 5 Very carefully fold the egg yolk mixture into the egg whites until mixed, but try and not break down the fluffiness of the egg whites too much. 6 Spray two cookie sheets with Pam or other fat-free cooking spray. 7 With a large spoon, "scoop" the mixture into 10 even rounds on the sheets (about the size of the top-half of the McDonalds hamburger bun; roughly 3/4 inch thick and 4 to 5 inches across). 8 Bake on the middle rack. Here is when you have to watch them, because the cooking time the same on any two batches. It is somewhere around 1/2 hour, but it could be less or more. You just need to watch them until them become nice and golden brown (again, the color of a McDonalds bun). 9 Remove from the pans and cool on a rack or cutting board. 10 While warm they are crumbly and similar to cooked meringue - but don't let this fool you! Once completely cool, seal them in a ziplock storage baggie or a tupperware over night. They will totally change their consistency, to something much more like bread - a softer texture that is nice and chewy. If you do not like softer chewy bread, then eat them as they are, nice and crisp. 11 Since the sides that were facing the pan are perfectly flat, you use these to spread things on, or make sandwiches, or even as a burger bun! The choice is up to you, and you will be quite amazed at how much like a bun these really are!
I must make cloud bread! On my radar for the weekend. Thanks!0 -
Brussel Sprouts cooked in bacon, touch of green onions
Collard Greens
Cauliflower steamed with lemon pepper0 -
Alice Springs Chicken
Semi-clean broccoli casserole (made with home made cream of mushroom)
Avocado0 -
One of the best meal I've had in a long time.
Grilled zucchini roll-up with herbs and goat cheese. (recipe in the 8/24/2012 USA Weekend newspaper magazine )
http://www.usaweekend.com/apps/pbcs.dll/article?AID=2012308230003
a tumbler of warmed Sake.
Bacon Wrapped Fillet Mignon
A glass of Pino Noir
Coffee, cream, Laura's Chocolate Energy Truffles and whipped cream.
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would have been prettier for the pic if I would have had tomatoes to put on top for a splash of color. But they were nom nom!!0 -
Cauliflower Hash
Egg over easy
Sausage Links0 -
All looks so yummy!! I cooked cream cheese pancakes for the first time this morning but inhaled them so fast I for got to take a pic! lol0
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This is not my pic, But mine turned out looking exactly the same.
It tasted amazing!!
BROCCOLI SALAD WITH HAM
1 bunch fresh broccoli (about 1 pound before trimming)
8 ounces diced ham
4 ounces cheddar cheese, shredded
1 cup mayonnaise
2 tablespoons cider vinegar
2 tablespoons granular Splenda or equivalent liquid Splenda
Trim and peel the tough stalks and finely chop the broccoli. Place in a large bowl. Add the ham and cheese. In a small bowl, blend the remaining 3 ingredients. Mix into the broccoli mixture and chill several hours before serving. Season to taste with salt and pepper, if desired, but I usually find that no seasoning is needed.
Makes about 8 servings
Do not freeze
With granular Splenda:
Per Serving: 320 Calories; 30g Fat; 10g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
With liquid Splenda:
Per Serving: 318 Calories; 30g Fat; 10g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs0 -
This is just cheese I melted in a pan, and cooked till one side was crispy like crust. Then I ended up dipping it in marinara sauce. It was YUMO!0 -
1 lb ground turkey
1 lb ground beef
2 eggs
1/4 crushed pork rinds
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1-2 cloves garlic, finely minced
1 small onion, grated
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup grated Parmesan cheese
1/2 cup marinara pasta sauce I used Bella Vita Low Carb
1/2 cup shredded Italian cheese blend
minced parsley for garnish
Preheat the oven to 350 degrees. Lightly grease a loaf pan with cooking spray, set aside.
In a large bowl, combine the ground turkey and beef, eggs, breadcrumbs, thyme, oregano, basil, garlic, onion, salt, pepper and Parmesan cheese. Try not over handle the mixture otherwise it will get tough. Place the mixture in the greased loaf pan and form into a loaf. Top the meatloaf with pasta sauce.
Place filled loaf pan on a baking sheet and bake in the preheated oven for 45 minutes - 1 hour. Remove the meatloaf from the oven and sprinkle the top with the remaining shredded cheese, and some extra Italian seasoning mix if you want. Place the meatloaf back in the oven and bake until the cheese is melted.
Remove the meatloaf from the oven and allow to rest for 5-10 minutes before serving/slicing. Garnish with parsley if desired.
*(new cooking time added, mine usually takes 1 hr)0 -
This is a recipe I found and tweaked to make it low carb. It's YUMMY!!
1 cup real mayo
1/4 splenda
2 tablespoons distilled white vinegar
1 teaspoon dried dill weed
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 large cucumbers, peeled and thinly sliced
1 medium sweet onion, thinly sliced
2 medium tomatoes sliced
Directions:
1
In a mixing bowl, whisk together mayo, sugar, vinegar, dill, salt and pepper.
2
In a separate large mixing bowl, toss together cucumbers and onions and tomtatoes.
3
Pour mixture over top and mix together.
4
Chill at least 1 hour before serving.0 -
I love this idea. I think it will help me to be mindful of what I put on my plate.0
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