We had a dinner invite last night to eat out at the local "Bow Thai" restaurant.  I was worried that it would be hard to find something to eat, it had been over a year since we had eaten there.  I opted for the stir fry mixed vegetables that had cabbage, broccoli, bean sprouts and carrots.  I had them add chicken to it without any sauce.  I made sure the server knew I didn't want anything put in the stirfry that had sugar.  Surprisingly it was edible (didn't eat the carrots) or the side of white rice that came with it.  I had taken my own 0 carb soy sauce just in case and a tablespoon of the seal sama, glad I did.  I felt so good when my friends commented on the fact that they could tell I had lost (it's been a while since I saw a few of them).  Yippee!! Life is sooooo good.

We eat out on Tuesday evenings; hubby and I share a hamburger steak.  I get tired of plain SF ketchup and mustard.  Lately the hamburger steak seems to be kind of bland.  One night I thru these ingredients together and now it's a staple in my traveling condiment cups.  Yesterday we were out of town while at a doctor's visit.  We ended up eating at Red Lobster and I used this on the tilipia I had ordered.  It's great on meats and veggies too.  I use it on my chicken vienna sausages a lot.

2 Tbl Ken's Buttermilk Ranch Dressing (1)
2 1/2 tsp Cholula hot sauce
1 tsp Walden Farms original BBQ sauce
1 tsp mustard

I usually make a double or triple batch

I had purchased 2 jicamas and was trying different ways to cook them.  I wanted turkey (I know...I couldn't wait 1 week LOL  )...anywho...thought Jicama mashed pototes and turkey, why not?  Below is how I cooked the Jicama and husband suggested the modification to make it taste like dressing.  It is a little higher in carbs than I would want for turkey day so I plan a trial run with Joagain's cornbread dressing soon.  But, for flavor and texture this isn't bad.

The diced onion, the celery salt and the poultry seasoning are the suggested seasonings that hubby came up with (go figure).  I cooked mine in the microwave on 50 percent power and it was crusty around the outside edge.  Made 2 servings.


FTS HOLIDAY JICAMA DRESSING

1 Cup      Diced Jicama
2 Cups   Chicken Broth
1 Cup   Water
3 Tbl   Frozen Diced Onion   

2 Tbl   Heavy Whipping Cream
2 Tbl   Butter
Pinch   Celery Salt
1/8 tsp   Poultry Seasoning (more if you prefer)
Pepper to taste

            
Cook first 4 ingredients in sauce pan on high for about 15 minutes then turn to low and simmer on medium heat until all but 2-3 Tablespoons of liquid has cooked off.  Jicama will be mostly cooked but still a little crunchy.

Place butter in food processor and pour cooked jicama with broth over butter.  Add heavy whipping cream, poultry seasoning, pepper and celery salt.  Blend until creamy (like mashed potatoes).
Mix will be somewhat moist now but after baking in oven or microwave will have browned edges like dressing.

Place in microwave or oven safe dish.  Microwave on 50 percent power for about 10 minutes or bake in oven at 350 for about 15 minutes.

I like to pre cook my canadian bacon before using it on pizza.  The other day I had a package that I opened and put on foil in the oven at 350.  I forgot to set the timer and it cooked a little longer than I like but....it become a crispy "ham jerky" texture and was a wonderful 1 carb treat for 5 slices.  When I mentioned it to my husband he suggested marinating it with the low/zero carb teriyaki and then baking.  It's in the oven now.  Will report back on my new snack.

LOL because I am.  I had a bottle of Heinz SF Ketchup that had only 2-3 tablespoons left.  I didn't want to throw it out or "water" it down.  So I took some Waldens Farms SF Spicy BBQ sauce and poured into the ketchup.  It probably worked out to a 3 to 1 ratio.  After shaking the bottle it mixed well, which lowers the carbs from the ketchup and thickened the BBQ sauce at the same time.  It has a great flavor.  Just a way to "use the last drop".

Today when I was getting a hunger pain for lunch I took a can of the 0 carb chicken vienna sausages, topped them with 0 carb sauerkraut and used some of my sauce above on top.  Was pretty darn good.

Suz

Had a dr appt this week.  I had not been to his office since May 25 this year.  According to their scales I had lost 22 pounds (mine still say 20 lol).  When his nurse inquired as to how I was loosing the weight she was very excited and took the FTS website and forum information.  My doctor was very pleased and told me to continue FTS.  His only warning was that if you ever "quit" eating this way be prepared for a shocking weight gain.  I explained that I have learned that this will be a "forever" lifestyle change.  I may not be loosing as fast as I would like, but the other benefits outweigh the slow weight loss.  My clothes are falling off, my wedding ring is loose, my energy level has skyrocketed and I feel great.  Thanks FTS family.

By the way, anyone heard from beebs?

Suz

We join friends every Tuesday night for dinner.  My husband and I share a hamburger steak.  Since we are offered 2 sides we each get a salad.  So I have found a way to be prepared a little ahead.  I found these condiment cups (50 to a bag) at Walmart.  I usually make up about 3-4 trays so I can just grab one if we go out.  I have SF ketchup, cubed cheddar cheese, bacon bits and boiled egg in each condiment cup (sometimes I substitue Walden Farms BBQ for the ketchup).  This way I can really make that salad rock and am still eating FTS.

From a post by Katary on April 30, 2010

 >>> OK batter= you guessed it!!! 5oz ground pork rinds=0carbs
                                                    3 eggs=3carbs
                                                    2 tsp baking powder=0carbs
                                                    2 tsp cream of tartar=0carbs
                                                    4 oz cream cheese=4carbs
                                                    12 oz sugar free maple syrup=
                                                                  0carbs
                   for a total of 7 carbs..yield 12 cupcakes=.58 carbs per
                                                  cupcake!!!!!!!!!!!!!!!!!!!
i mixed all the dry ingredients in a large bowl,added eggs & cream cheese & maple syrup>>> then mixed with a hand held mixer until batter was creamy>>>then baked at 350 for 25 minutes  oh the aroma!!!!!

out of the oven until cool and iced each cupcake with Walden farms chocolate dip =0carbs(this dip also comes in caramel&marshmallow flavors) and there you have it!!!!!!!!!!!!!!!    

a passing thought was to top 1/2 with the marshmallow one and sprinkle with the almond meal...but just couldnt bring myself to spend that carb!!!!

I made these just now and wow I can hardly wait for them to cool I want one so bad! I didn't have sugar free maple syrup so I substituted 8 oz of Torani SF Brown Sugar Cinnamon syrup and 4 oz of Waldens Farms SF Pancake syrup.  I also added 1 tsp of cinnamon to the dry ingredients.  I plan to feed to hubby before I tell him what they are made of LOL.  Thanks Katary!