Let's see what you are eating.
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oh, my!0
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ssbeadlady wrote: »cmchandler74 wrote: »Breakfast for dinner! I tried that Tip Hero egg, bacon and cheese muffin recipe with a few modifications. Turned out yummy.
These look so good. I did a search but couldn't find this recipe. Where might it be located?
http://www.food.com/recipe/bacon-wrapped-cheddar-egg-bites-486479
This sounds like a similar recipe!
WOW This is great I have bookmarked it and will be making these once I get to this food phase0 -
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@cabennett99, that looks INCREDIBLE. Gotta find that recipe.
It's not really photoworthy, but I tried parsnips for the first time last night along with some grilled chicken fingers (marinated in Lawry's Herb and White Wine) and sweet peas. Parsnips were... interesting. Kind of like carrots but with a turnip-y kick. I mashed mine with a bit of butter, onion salt and garlic. Anyone have a better way to prepare these? I wasn't sure what to expect so I just treated them like mashed potatoes.0 -
My current lunch addiction http://www.organizeyourselfskinny.com/2014/10/07/turkey-avocado-and-hummus-roll-ups-no-bread/0
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Love the turkey/avocado roll-up idea - thanks for the reminder!0
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ssbeadlady wrote: »ssbeadlady wrote: »cmchandler74 wrote: »Breakfast for dinner! I tried that Tip Hero egg, bacon and cheese muffin recipe with a few modifications. Turned out yummy.
These look so good. I did a search but couldn't find this recipe. Where might it be located?
http://www.food.com/recipe/bacon-wrapped-cheddar-egg-bites-486479
This sounds like a similar recipe!
WOW This is great I have bookmarked it and will be making these once I get to this food phase
I made these using a mini cupcake pan as I had no other cupcake pan. I love them for breakfast and eat them on the 2 days I work. I had 2 of the minis as a serving. I have one serving left and finally found a regular size muffin pan. So next week I will be making more. Thanks for the link.0 -
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Super simple.
Chicken breast -
Usually, I buy the "perfect portions" ones, because they are individually wrapped and small. If you use a thicker breast, pound it thinner.
Egg wash-
Egg-Large, preferably chicken
Tsp Salt
Tsp Black pepper
Crack an egg in a bowl, whisk it up with the S&P.
Put this in a bowl big enough for your chicken breast to fit in easily.
Breading-
1 Cup crushed pork rinds-
1 TBS Italian seasoning- premixed, or not, just the usual suspects (oregano, thyme, garlic, sage, basil, rosemary)
1/3 Cup Grated Parmesan- the dry, shakey stuff.
Combine and blitz them in the food processor, or go all HULK-SMASH with all the ingredients in a quart bag. Food Processor gives more consistency than just smashing them, but both methods work. Spread out on a plate, or use a big bowl/cookie sheet.
Other stuff
Marinara Sauce- I went the low carb route and bought the Rao's brand. Watch out for sugars in the bigger brands.
Shredded Italian Cheese- I usually go with a 6 cheese blend, but whatever suits your tastes better.
Crushed Red Pepper Flakes
Preheat oven at 350*
Pound out chicken, if so desired.
Flip each breast around in the egg wash, then in the breading. get it as coated as possible.
Put breasts on a baking sheet (I use parchment paper underneath, but you could use foil, or just cooking spray/oil.
Cook the chicken breasts to an internal temp of 130*
Take out of oven, top the breasts with marinara and cheese.
Return to oven and cook to an internal temperature of 165*
Serve with Pasta Zero (Shirataki) Fettuccini, and veggies1 -
Oh, and while I'm thinking about it. I think I found a method to properly cooking the shirataki noodles. I was turned off by them at first, as they were kind of smelly, and had a rubber texture. Boil them in lightly salted water for about 7 minutes, then strain out the water and rinse. now, add them to a skillet with a little cooking spray/oil, and cook them for about 7-10 minutes. Times are not certain, i just snip a piece of and taste test.
I think they need the boil time to soften up and de-scent, and they need the skillet time to dry and break down the texture.1 -
Anbrdr Thanks for the chicken breast recipe. I am only 8 weeks post op so I don't think I can have the pork rinds, besides I don't have any in the house. I do have bread crumbs but I think that is out also. Maybe just adding some seasonings and doing the marinara and some mozzarelli shredded cheese will be enough to change up my usual chicken tenders tonight.
As for the Shirataki I had them once pre-op and the rest hit the trash. I didn't care for the smell, texture, taste and far too much work for me. Being physically disabled I am simple and fast cook.0 -
You can straight substitute the pork rids for breadcrumbs. The pork rinds are just a zero carb option.0
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That sounds awesome!! I'm sooo maken it this week...THANKS! Ps: rao's sauce is my FAV!0
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You can straight substitute the pork rids for breadcrumbs. The pork rinds are just a zero carb option.
I was told for 6 months to stay away from carbs as much as possible. No breads, crackers, rice, potato, pasta, cereal yet I am allowed oatmeal. Do you all here at carbs? How often and at what month did you all start?
I did put the Marinara Sauce on and some shredded cheddar cheese and baked it. It was delicious and a nice change. I finally have been able to eat about 1 or 2 tablespoons of vegetables this week. I had cauliflower, carrots, green pepper and onions this week after my meats.0 -
I don't eat bread, rice, or pasta....but I have saltines occasionally or wonton wrappers. I make cloud bread.0
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angiemollison308 wrote: »I don't eat bread, rice, or pasta....but I have saltines occasionally or wonton wrappers. I make cloud bread.
Wonton wrappers have really become my go-to bread/cracker substitute. It's nice to have something crunchy besides almonds. Those taco wonton cups have become one of my favorite dinners, and I've also started using them to make mini-pizzas with pepperoni, sauce and cheese.0 -
I do eat carbs occasionally, however I try hard to make them tertiary0
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Today's lunch: an unwrapped Hormel Rev roll (sausage and pepperoni pizza) with some colbyjack cheese added and toasted in a toaster oven. Takes care of my pizza craving.
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Made a kickass Chicken, bacon, ranch, Avocado pizza for the weekend. A little high in the calories at 352/slice; but only 8g of carbs. The crust was dense, and filling. I could barely finish a slice, and it kept me full for a very long time.
Keto crust:
0.75 c Almond flour
2 c Finely shredded Mozzarella
1 tbs Milled Flax seed
1 Large egg
1 tbsp Italian seasoning
0.5 tsp salt
0.5 tsp pepper
3 tbsp cream cheese
* Preheat oven to 400*
* Microwave the cheese and cream cheese for about 30 seconds until it is mostly melted. Check it often, you do not want it to brown!
* Add in the rest of the ingredients, and kneed into a dough ball. (you may need extra flour/flax if the dough is too sticky.
* Cook for about 10-12 minutes. I used a pizza stone, but some people prefer to use an upside down cookie sheet.
* Remove from oven, and flip the crust over and cook for another 15 minutes.
* Remove from the oven , brush lightly with oil, then top with your favorite sauce, cheese, toppings. I used 8 tbsp Ken's light ranch, 1 c Mozzarella, 2.5 oz Roasted chicken breast from a rotisserie bird, 2 slices bacon, and added the avocado after cooking.
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That looks AMAZING.0
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Like others, I really try to avoid simple carbs, or make them a very small part of my meals. My carbs are nearly always under 50g per day, usually in the 20-30 range. Protein first, veggies, then carbs.
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Oooh, that looks great! I ate the insides out of scallop and pork belly tacos last night. It may be the first time I've eaten scallops. I'm a fan0
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I love scallops!!! Looks delish!
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I found this stevia sweetened dark chocolate at Whole Foods today. I've tried the almond and the coconut; tasty and a nice texture. 1/3 of a bar is about 115 calories and quite satisfying. Due to the addition of inulin, they also have 20 grams of fiber per whole bar. Total carbs, 40 per bar, can be on the high side for some but doable for most.
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I made some Chile Verde, I usually make it with pork but I made it with chicken breast this time. I made it a little spicy but it can be made mild.
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Oh I need to add Chile Verde to my list of things to make. That looks really yummy!0
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