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Topics - suzlyn454

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1
Dinner Recipes / I called it Ham Chicken Casserole
« on: September 22, 2012, 08:13:56 PM »
Hi all..I haven't forgot you, just been busy.  We traded our travel trailer for a fifth wheel the end of August and feels like we've been moving LOL.  Just getting it ready for another road trip.  Welcome to all the new folks, I understand from TooSweet there are a few!   I made the following for dinner tonight and hubby asked what do you call this?  So anyway I have dubbed it Ham Chicken Casserole for the lack of a better name.  Just wanted to share because it was pretty tasty and very filling.  I added carbs for packaged meats although package indicated less.

I used two individual 5" ramekin dishes and layered the following in each:

1/4 cup cooked cauliflower cut into small pieces (1)
Layer of shredded cheddar cheese (0)
1 ounce of Oscar Mayer Carving Board Ham, cut into dime size pieces
   {2 ounces <1} (.5)
1 ounce of cooked chicken cut into bite pieces (0)
3 slices of Oscar Mayer Deli Fresh Black Forest Ham rolled and cut over chicken
   {6 slices 0} (.5)
1/4 cup raw broccoli chopped fine (1)
1/8 tsp celery flakes
1/4 cup Bertolli Alfredo Sauce (2)

Microwave above for 5 minutes on half power
Remove from microwave

Top with final ingredients
Layer of shredded Parmesan cheese (0)
1-2 Tbl of crushed BBQ pork rinds (0)

Microwave on high for 2 minutes
Total carbs 5 for each dish

P.S.  Yes I do still weigh and measure all my ingredients!  No guessing to avoid carb creep!

2
Product Reviews / Some like it HOT
« on: August 13, 2012, 08:50:57 PM »
Found these new 0 carb hot sauces while eating a Mexcian Restaurant in Clarksville, TN.  I feel in love with the Cholula suggested in one of Doug's video have a new found taste for "hot".  The link is just so you can see the product picture (I don't see a nutrition label but if your local Walmart carries these then you can get there).  I have used the Valentina hot sauce and both the green and red Yucateco Habanero sauces.  The Yucateco Habanero's are both HOT HOT HOT, the Valentina is a little milder hot but all extremely good.  I bought the Valentina and green Habanero at our local Walmart.  Our local Mexican restaurant has it available also!

http://www.hotsauce.com/Valentina-Hot-Sauce-p/1115.htm

3
Product Reviews / Sugar Free Relish - Kroger Brand
« on: August 13, 2012, 08:29:06 PM »
During our travels we stopped at a Kroger grocery in my quest to find Mt. Olive SF relish.  We happened onto Kroger brand SF relish.  I was shocked and confused that they claim that it is 0 carb.  I have gone to their website so I could link the label but alas I can't find it, nor can I tear the label off the jar so I could scan and paste here.  So here are the ingredients:
Cucumbers, water, cauliflower, vinegar, salt, dehydrated red peppers, spice, sucralose (Spenda), xanthum gum, calcium chloride, alum, sodium benzoate and potassium sorbate.  Serving size is 1 Tablespoon; Calories 0, Fat 0, Sodium 90mg, Total Carb 0g, Protein 0g.

I personally would think this would be at least 1 carb per Tbl just like Mt. Olive.  Any comments?

4
General Discussion / Interesting Comment from biggest loser
« on: August 13, 2012, 01:04:07 AM »
We were surfing tv channels this evening and caught the end of "The Biggest Loser" or "Extreme Makeover Loser" or whatever....anyway the lady lost a lot of weight BUT the comment she made sure caught my attention was  "I was digging my own grave with a fork".  Wow, I will certainly look at my flatware with a little more caution and especially pay attention to what's on the end of it!

5
General Discussion / 10 weeks and 10,000 miles
« on: August 07, 2012, 08:44:24 AM »
I'm back.  Got home about 2 weeks ago and still not caught up.  Saw the Badlands, Yellowstone, Old Faithful, Grand Tetons and much much more.  Traveled from South Carolina to California and back.  2 nights from home blew a wheel bearing on our travel trailer (including a fire) and spent 3 nights in a repair shop parking lot (us and the 3 cats!).  Stuck to FTS with a few small deviations but came back with no weight gain and smaller waistline as well. 

Traveling mainstays were parmesan cheese crisps, chicken salad, soy bean salad, frosted cauliflower, salads, cheeses and meats.  Anxious to check any new recipes and videos from Doug and Umpa.

Just wanted to say hi everyone, missed all of you!

Suz

6
Sides and Snacks / Frosted Cauliflower
« on: May 28, 2012, 10:23:49 AM »
While visiting friends in Wichita, KS I made caulimash and took to their invite for dinner.  We had it with our steaks and salad.  They had never had it that way and were very impressed.  I took a suggestion from TooSweet and added bacon bits and cheddar cheese to the top before reheating for the meal.  Absolutely delish!  In turn they gave me one of their cauliflower recipes as follows:

Frosted Cauliflower
1 medium head cauliflower
1/2 cup mayo
1/4 tsp salt
1-2 tsp prepared mustard (I used French's yellow)
1 tsp dry mustard (optional)
1/4 cup sour cream added at last minute (optional)
3/4 cup grated cheddar cheese
paprika
bacon bits or bacon would be great on the top with the cheese

Remove woody base of cauliflower but leave whole.  Aerate base with knife to make more porous.  Place in 1 1/2 quart glass dish and cook covered for 6 minutes per pound.  Rest covered for 5 minutes.  In 2 cup container mix mayo, salt and mustard.  Heat mayo mix for 45 seconds to 1 minute (uncovered at 70% power).  Spread heated mixture on cauliflower head and sprinkle with grated cheese.  Heat at 70% power for 1 minute or until cheese melts.  Sprinkle with paprika and serve.

Sounded FTS friendly so I gladly accepted the recipe.

Now, since we are in the camper I have opted to fix this for cookout this afternoon.  The BUT here is I don't have room for a whole head of cauliflower so I have cut up the cauliflower and precooked it like I was making cauliflower potatoe salad.  When we get to the cookout I will complete the process by pouring the heated mixture over the chunked cauliflower.  Don't have any idea how this will work or taste but thought we would give it a shot.  More later LOL.

Suz


Okay, cook out is over and this was a great big hit!!  I did make a minor modification.  I was afraid that I didn't have enough of the heated mixture to cover the amount of cooked cauliflower I had so I added 1/4 cup sour cream.  TooSweet was there when we able to taste this dish and we discussed that this dish would also taste great if you added some bacon or bacon bits.  I also had to cook it longer since the cauliflower had been pre cooked and was chilled.  It actually took about 5 minutes on half power to get the dish totally hot and melt the cheese.  I will definitely fix this dish again and will need to thank my friend for her recipe.

7
Sides and Snacks / Tuna Casserole Sauce
« on: May 08, 2012, 09:01:12 PM »
I was making a tuna casserole using brocolli, cauliflower, green beans and wax beans.  Because of the carbs I was trying to figure out a "quick sauce".  I love Doug's Alfredo but was in a hurry and had some stuff to use up.  I used approximately 3/4 cup mayo, 1/4 cup zero carb chicken broth and 4 Tbl Ken's Creamy Ceaser Salad Dressing  (1 carb for 2 Tbl).  I mixed these ingredients together until they were creamy and poured it over the meat and veggies.  It wasn't bad and was great for a quick creamy sauce.  Sprinkled with salt and pepper and a little paprika.

8
Sides and Snacks / Mom's Kidney Bean Salad
« on: April 24, 2012, 04:22:05 PM »
I want to thank Kim for making me think of this recipe when I made her delicious Three Bean Salad a week ago.  

http://www.fattoskinny.net/index.php?topic=4256.msg42185#msg42185

KIDNEY BEAN SALAD

Ingredients:                                          

Kidney Beans             1 can                  I used 1 can Soy Beans here (3)
Hardboiled eggs         3-4 cooled
Onion                        1/2 cup               I only use 1 Tbl diced (.5)
Celery                       1/2 cup               I used 1 tsp celery salt
Sweet Relish              1/4 cup               I used 4 Tbl SF sweet relish (4)
Mustard                     1 teaspoon
Mayonnaisse              1/4 cup
I added 1 Tbl diced sweet green peppers (.5)

(optional ingredients to taste:  sweet green peppers, radishes, ham, cheese)

Kidney beans replace kidney with soy beans! may be used as is but prefer them cooked about 20 minutes on medium heat before draining and rinsing with cool water.  Place on paper towel to dry.

Reserve boiled egg for garnish (1 or 2 depending on size of serving dish).  If round slices are used, use only those with nice yellow centers.  Chop excess white into salad.  Quarter of egg may be used also.

Place beans, onion, celery, relish and mustard into mixing bowl.  Add any optional ingredients as desired.  Chop and add 2 boiled eggs plus any extra not used as garnish.  Mix in mayonnaise.  Taste.  Add more of any ingredient to suit taste.  I also added 1 pack of Stevia to make it a little sweeter

Pour into serving dish and garnish.  After I garnished the top with the extra egg I then sprinkled it with a dash of paprika.

Served this to my test taster (hubby) and he said this was one to add to the Kindle Fire Recipe List, pretty tasty if  say so myself!  Enjoy

 

9
Sides and Snacks / A new twist for the deviled egg
« on: April 17, 2012, 02:54:01 PM »
I came up with this by accident..I had originally intended to eat 0 carb chicken vienna sausage but happened to grab some Armour potted meat (0 carb also) instead.  Surprisingly enough this is pretty tasty.

Boil 4 eggs (I use Egglands 0 carb)
Peel and separate eggs as usual
Place egg yolks in a bowl and chop them up like for deviled eggs or egg salad....
Now the mix:
Open a can of potted meat and add the following
1 Tbl mayo
1 Tbl SF relish (1)
2 Tbl grated cheddar cheese
1 Tbl grated parmesan cheese
1 tsp mustard
1 tsp dried minced onion
2 tsp Cholula hot sauce
Mix well and add to your egg yolks, then fill your eggs
Personally I thought this was tasty BUT you might taste the potted meat mix BEFORE you add it to your egg yolks and make deviled eggs like I did

10
Dinner Recipes / Hellmann's Parmesan Crusted Chicken Modified
« on: March 14, 2012, 07:50:02 PM »
I've been seeing this advertisement on TV a lot lately so tonight I printed off this recipe and changed it just a little to fit my FTS.

http://www.hellmanns.us/promotions/ChickenChallenge/recipe-parmesan-crusted-chicken.aspx

I used the following:
1/2 cup grated parmesan cheese
1/2 cup ground bbq pork rinds
1/4 cup Hellman's mayo
8-10 chicken tenders thawed

1) Preheat oven to 425 degrees
2) Line baking sheet with aluminum foil (easy cleanup) sprayed with cooking spray
3) Mix grated parmesan cheese and bbq pork rinds together in one bowl
4) Wash and drain chicken tenders
5) Rub mayo on both sides of chicken tenders and place on aluminum foil lined baking sheet
6) Sprinkle parmesan cheese and pork rind mixture over the top of mayo covered tenders
7) Bake at 425 for 20 minutes.  Lower temperature to 400 degrees and bake for another 10 minutes.

This is extremely good.  Husband had turned up his nose when I told him what I was fixing but after dinner he said "this is a keeper and you should post it on the forum" LOL  ;D

This tasted so much like fried chicken it's not even funny.  Yummity Yum Yum
Suz

11
Sides and Snacks / Parmesan Chips great snack
« on: March 08, 2012, 08:48:55 AM »
I had some shredded Parmesan that I had purchased at Sam's.  It was a large container and I didn't want it to go to waste.  I experimented with the cheese chips idea and this is what I came up with.  Each chip is only a 1/8 cup melted for 45 seconds in my microwave.  I keep them in the fridge in an airtight container and they are great.  They are very crispy and have a great flavor.  I also experimented with adding a sprinkle of cayenne pepper, garlic powder or onion powder.  None seem to do too much for me LOL...think I like the plain the best.

12
Sides and Snacks / Japanese White Sauce
« on: March 04, 2012, 03:56:53 PM »
It had been over 6 months since I was strong enough to eat Japanese without craving the rice.  Thanks to FTS now I can.  I stick with meats and vegetables (zuchinni, broccoli, mushrooms, little onion).  I take my "to go" condiment cups of Seal Sama, Walden Farms Sesame Ginger Salad Dressing, bacon bits and cheeses.  Last week when we ate at the Japanese I watched hubby put the Japanese White Sauce on his rice and veggies.  I remembered how much I liked the sauce on my veggies and sometimes on my salad too.  Today I experimented with a FTS Japanese White Sauce.  It's very close and the color of that served at our local restaurant is almost a match.  TooSweet tasted it this afternoon and suggested I post it on the forum...so here it is:

Japanese White Sauce

1/4 cup plus 2 Tbl sour cream (6 total Tbl) (3)
1/4 cup sugar free ketchup (4)
1 Tbl mustard
6 Tbl mayo
1 Tbl heavy whipping cream
2 Packs Stevia sweetener (2) (xylitol might work here...duh brain fart)
tsp garlic powder
1/4 tsp paprika
dash cayenne pepper
dash onion powder    (1) extra for seasonings

10 total carbs
Yield = 1 cup or 16 Tbl
.625 carbs per Tbl

If anyone makes this and has any suggestions as to additions or subtractions please let me know!

13
General Discussion / Alfredo Sauce
« on: February 11, 2012, 04:26:01 PM »
I had made some meatballs today and was searching the forum to see what recipes were here.  I happened on this earlier post.  I made this Alfredo Sauce and OMG.  I am so excited to serve for dinner tonight.  Meatballs with Alfredo Sauce, small salad and cheesy cauliflower bake. Yummmm
Thanks for another FTS wonderful recipe, as well as all of them here.

http://www.fattoskinny.net/index.php?topic=3063.0

14
Desserts and Sweets / Lemon Pudding
« on: February 07, 2012, 10:28:11 AM »
I posted a recipe for banana pudding on January 22, 2012.
Here I have changed the recipe to make it lemon versus the banana.  It needs to be really cold to bring out the lemon flavor.  A quick chill doesn't give you the flavor, best if made the day before.  

Low Carb Lemon Pudding



12 drops FAT TO SKINNY Zero Sweetener
1/2 and 1/4 tsp xantham gum
1/4 tsp salt
1/2 cup unsweetened almond milk (.5)
1 cup heavy whipping cream
1/4 cup egg beaters (replaced 3 beaten egg yolks) (1)
1/2 tbl butter
4 tsp Lemon extract (I like a strong lemon flavor)

Follow Doug's directions of combining xanthum gum and salt in large mixing bowl.
Gradually stir in heavy whipping cream, sweetener and almond milk.
Transfer mixture to saucepan, cook on medium heat, stirring constantly until thickens and boils.
Boil for 1 minute and remove from heat.
Put egg beaters and lemon extract in bowl and whisk.
Slowly add 1/2 cooked mixture to eggs while whisking.
Stir egg mixture back into pot (I added butter here too)
Place pot back on medium high heat and bring back to a boil for 1 minute stirring constantly.

Makes 4 small servings or 2 larger servings.  Got the thumbs up from hubby!!


15
General Discussion / Baked La Choy Stir Fry
« on: February 07, 2012, 08:17:56 AM »
I had some leftover chicken that I wanted to use and came up with this fast and easy recipe for dinner.  Hubs gave it the thumbs up and likes these vegetables cooked this way rather than with soy sauce.

1 can of La Choy Stir Fry Vegetables (1/2 cup = 1 net carb) 7 servings
6-8 oz of cooked chicken
1/2 cup frozen broccoli cut up (2 carbs)
Parmesan Cheese (about 1/4 cup)
Shredded Sharp Cheddar (about 1/4 - 1/2 cup)

I sprayed a baking dish with cooking spray and layered the whole can in the bottom, then the chicken and topped with frozen broccoli.  I sprinkled the Parmesan and Cheddar cheeses on the top.  Baked at 350 for about 30-45 minutes.  Just has to be good and hot and the cheeses melted.  Total carb 9 for whole thing, makes about 3 servings at 3 carbs each.  Would be good if you want soy sauce on it.

The can label indicates 7 servings but I am going on the high side here since I don't think there are actually 7 servings in the can but better safe than sorry.  Here's the link...be sure to only use the Stir Fry Vegetables as some of the other products are higher in carb count.
http://www.lachoy.com/products/vegetables.jsp

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