Pics of our meals.
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I've stickied this thread so it will remain at the top of the forum for purveyors of food porn like myself!
Chood- whats in those peppers- they look great!
how did you do that?0 -
Cauliflower Crusted Pizza
White Alfredo with Chicken and Mushrooms
Did I miss where the cauli-crust recipe was posted? Love the white sauce pizza, would like to try this version.
Also, Muffin in a Minute? Where can I find the recipe for that one?
Thanks!!0 -
The more I read these messages, the more I am leaning toward giving this a try again. But I am concerned about the cholesterol and fat content.
The fat freaked me out when I first started too. As I read more and more about it I just was convinced that it was nonsense. I feel so much better eating high fat, and the studies back this up. Took me a good month or so to get comfortable with eating this way though, I still thought a heart attack was around the corner.
As for cholesterol, the cholesterol we eat (e.g. in eggs) has no bearing on serum cholesterol levels. Google it! Tis true!0 -
You Won’t Believe it’s Cauliflower Pizza Crust
1 cup cooked, riced cauliflower*
1 egg
1 cup mozzarella cheese
1/2 tsp fennel
1 tsp oregano
2 tsp parsley
**pizza or alfredo sauce
toppings (make sure meats are cooked)
mozzarella cheese
Preheat oven to 450 degrees Farenheit.
Spray a cookie sheet with non-stick spray.
In a medium bowl, combine cauliflower, egg and mozzarella. Press evenly on the pan. Sprinkle evenly with fennel, oregano and parsley.
Bake at 450 degrees for 12-15 minutes (15-20 minutes if you double the recipe).
Remove the pan from the oven. To the crust, add sauce, then toppings and cheese.
Place under a broiler (grill for the Europeans) at high heat just until cheese is melted **.
Notes:
*I use frozen cauliflower prepared according to package directions. After cooked and slightly cooled, I shred cauliflower with a cheese grater, and then measure for the recipe. (Don’t pack down the cup with cauliflower. Just fill it with a spoon or the cup itself.)
** The pizza sauce I use is Great Value Pizza sauce from Wal-Mart. At only 3 net carbs per quarter cup, you get a lot of punch for little carbohydrate pow.
*** You can try re-baking the pizza at 450 once you add toppings if desired, but the crust is not quite as crusty. There is a minimal difference, so see what works best for you.
Nutritional Information for the entire crust:
calories: 434, fat: 25 g, carbohydrates: 8 (net), 13 if counting all, fiber: 5 g, protein: 41 g.
Nutritional Information for one serving: 109 calories, 7 grams fat, 2 net carbs, 1.5 grams fiber, 10 grams protein.0 -
Cooked up a new stir-fry and had it for lunch all this week. Delicious! Thinking about putting it on the menu next week.
I saw a pic of a mushroom turkey hash and I'd love the recipe to if you have time to post it.
Ingredients include grilled chicken, scrambled eggs, bacon, green beans, red and green bell pepper, mushrooms, and a wonderful sugar-free bottled teriyaki sauce by Seal Sama which is sold on netrition.0 -
LOOKS DELISH!0
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Low Carb Casserole of Linda's Low Carb Recipes
This is a low carb meal I had over at my friends house. I think she said she got the recipes off of Linda's Low Carb
Pork Chop Marinated in Creamy Italian Lemon Pepper and Garlic Salt
And Cauliflower Casserole off of Linda's Low Carb Recipes0 -
Dang Alisha! You need to come be my personal low carb chef lol0
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Basic Muffin in a Minute
cooked in a square bowl, cut in half and toasted
Cheese, Bacon, Mayo, Tomatoe, Lettuce
love love love this idea!!!! Thank you!!!!0 -
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Ok, I'm hungry now. LOL0
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Could you please post the recipe ? 0
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You totally have to tell me how to make this!0 -
CREAM CHEESE CLOUDS
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
1/2-3/4 cup granular Splenda or equivalent liquid Splenda *
1/2 teaspoon vanilla or other flavoring
Beat everything with an electric mixer until fluffy. Drop by bite-size spoonfuls onto a wax paper-lined baking sheet. Freeze until firm, at least 1 hour. Store in the freezer and eat frozen.
Makes 24 clouds
NOTE: You can store these in the refrigerator and they will hold their shape quite well as long as they are good and cold.
With granular Splenda:
Per Cloud: 70 Calories; 7g Fat; 1g Protein; 1g Carbohydrate; 0g Dietary Fiber; 1g Net Carb
Per 2 Clouds: 140 Calories; 14g Fat; 2g Protein; 2g Carbohydrate; 0g Dietary Fiber; 2g Net Carbs
With liquid Splenda:
Per 2 Clouds: 134 Calories; 14g Fat; 2g Protein; .5g Carbohydrate; 0g Dietary Fiber; .5g Net Carbs
Per 4 Clouds: 268 Calories; 29g Fat; 3g Protein; 1g Carbohydrate; 0g Dietary Fiber; 1g Net Carb0 -
These taste just like the cheese off the top of a pizza hut cheese sticks....sooo yummy!0 -
Another zucchini crusted pizza!0 -
Could you please post the recipe ?
For the Tomatoes- Just slice tomatoes top with "Italian Seasonings" I used McCormick Grinder and Olive Oil Drizzle and Fresh Grated Parmesan Cheese. Bake at 400 for 5 min0 -
Another zucchini crusted pizza!
What recipe/method did you use for this? I have tried the flax crust, and the cauli crust but would love to try this one
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holy cow this is AMAZING!!! how do you post pics on here??0
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The food looks amazing....I might convert yet. I am trying a low fat diet, but not watching carbs. Can your diet be low fat?0
