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Topics - SarahC

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Dinner Recipes / Anniversary Chicken
« on: November 28, 2012, 02:12:17 PM »
I found this recipe on - looks FTS friendly so I'm sharing. I'm making this as we speak.

Anniversary Chicken

2 tablespoons vegetable oil
6 skinless, boneless chicken breast halves
1/2 cup teriyaki basting sauce
1/2 cup Ranch-style salad dressing
1 cup shredded Cheddar cheese
3 green onions, chopped
1 1/2 ounces bacon bits
1 tablespoon chopped fresh parsley, for garnish

1.Preheat oven to 350 degrees F (175 degrees C).
2.In a large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
3.Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits.
4.Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve.

General Discussion / Those dirty-dog scales!
« on: November 16, 2012, 10:44:38 PM »
Ain't it the truth!

Desserts and Sweets / Pumpkin Nut Bread
« on: November 13, 2012, 08:38:08 PM »
I tried this today. It was great hot, better cooled off! I put butter on mine. It would be good with whipped cream or cream cheese frosting, too.

Pumpkin Nut Bread

 cooking spray
1/2 cup unsalted butter, softened
48 drops ZERO (or 1 cup xylitol)
2 eggs
1 (15 ounce) can pumpkin puree (not pie filling)
1/2 teaspoon ground cinnamon
1/8 teaspoon Chinese five-spice powder (I used a mixture of ginger, cardamom, cloves, ground fennel, pinch cayenne pepper - and didn't measure - prob 1/8 t ea. I'll put a recipe for Chinese 5-spice powder below)
1/8 teaspoon ground allspice
2 cups almond flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup chopped toasted walnuts

1.Preheat the oven to 325 degrees F (165 degrees C).
2.Spray a 9x5-inch loaf pan with cooking spray.
3.Mix butter and sugar in a large bowl until light and fluffy.
4.Whisk in eggs one at a time until combined.
5.Whisk in the pumpkin puree, cinnamon, Chinese five-spice powder, and allspice until combined.
6.Stir flour, salt, baking powder, and baking soda into the pumpkin mixture and mix until just combined. Stir in chopped walnuts.
7.Pour batter into the prepared loaf pan.
8.Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

Chinese Five-Spice Powder
•1 tsp. ground Szechwan pepper
•1 tsp. ground star anise
•1-1/4 tsp. ground fennel seeds
•1/2 tsp. ground cloves
•1/2 tsp. ground cinnamon

Breads and Crackers / TORTILLA SUCCESS!
« on: May 23, 2012, 04:01:26 PM »
I made one of these and had a taco for lunch - it worked!

1/2 cup  soy protein
1/8 cup  Vital Wheat Gluten
1/3 teaspoon  salt
4 teaspoons lard
1/4 cup  water (I just added a little at a time until the dough came together - it was still crumbly looking until I squished it together with my hands, so check after adding a couple tablespoons)

Stir dry ingredients together, cut in lard until all the powdery stuff is incorporated and then add enough water to make a soft non-sticky dough, knead for about 5 mins (or use the dough hooks on a kitchen aid if you have one), let it rest, covered, for about 30 mins, pinch off the size of a golf ball (I got 3 portions from this) and roll out thinly (I used a silicone sheet and a glass), cook for 1 minute each side in a pre-heated skillet. These are not the soft tortillas that you can wrap around your filling, but the ones that you fold in half (while still warm) and stuff the filling inside. They taste good, don't fall apart and are only 4g carbs for the whole batch.

I don't know how they'll keep and if you want a wrap, I guess you'd have to roll them right after cooking.

Ask Umpa / New Assignments
« on: May 20, 2012, 12:58:54 PM »
If zero is made from regular sugar (and I LOVE zero), why can't we have a great BROWN sugar replacement equal to zero? Sometimes maple syrup just doesn't cut it...

And how about a granular zero?

I sent a note asking them why they don't carry zero. Maybe a barrage of inquiries would put zero on netrition...

Ask Umpa / Banana Cookies, Umpa?
« on: May 19, 2012, 08:21:15 PM »
How can I make these cookies if I don't have any FTS Banana Butter, Umpa? How do I know if it will work? What to do, what to do...


1 1/2 cups almond flour
1/2 cup xylitol or 24 drops ZERO
1/2 tsp Baking Soda
1/2 tsp salt
1/4 tsp nutmeg
3/4 tsp cinnamon
3/4 cup shortening
3/4 cup FTS Banana Butter
1 egg
1 cup unsweetened coconut
3/4 cup pecans

1. Preheat oven to 400 F
2. Sift dry ingredients together.
3. Once dry ingredients are sifted, cut in shortening.
4. After shortening is completely cut in, add banana butter, eggs, coconut and nuts and blend together well.
5. Spoon drops onto cookie sheet and bake at 400 F for 8-10 minutes (Note: this is a lot softer than normal cookie dough and will not form balls, hence spoon “drops”).

Frost with cream cheese frosting if you want them frosted.

General Discussion / Carbs in marinade
« on: May 13, 2012, 10:20:02 PM »
Does anybody know about how carbs in marinade effect the marinated food? How do you count the carbs in the end meal when most of the marinade is still in the bowl? Do you measure the marinade in the beginning and then measure it in the end and take a percentage?

Desserts and Sweets / Chocolate No-Bake Cookies
« on: May 05, 2012, 09:10:33 PM »
I modified this recipe so it's REALLY good!

My mouth is so happy! These get even better as they cool.

Chocolate No-Bake Cookies

1 tablespoon butter
1 tablespoon heavy whipping cream
3 tablespoons xylitol or16 drops FTS zero
1 tablespoon unsweetened cocoa - 1 carb
2 tablespoons beanit butter
1/8 teaspoon vanilla
1/4 cup smashed pecans -1.2 carb
1/4 cup unsweetened coconut - 1 carb

1. In a saucepan over medium-high heat, melt butter.
2. Add the cream, cocoa, and sweetener to the melted butter and mix it well, bringing the mixture to a boil.
3. Let it boil for 1 minute, stirring constantly; remove from heat.
4. Stir in the beanit butter and vanilla, mix well.
5. Add nuts and coconut and stir until fully combined.
6. Drop by spoonfuls onto waxed paper, and let it cool.  The cookies will harden as they cool. I made 16 two-bite cookies. 3.2 carbs for the entire recipe.

Dinner Recipes / Mexican Meatloaf
« on: May 02, 2012, 11:09:56 PM »
Well, doesn't that sound good?! Slightly tweaked from pinterest.

Mexican Meatloaf
2 lbs ground beef
 1 egg (1 carb)
 1 cup Rotel Chunky Tomatoes and Green Chilies, drained (6 carbs)
 1 package taco seasoning (check the carbs on the package or make your own, recipe follows) (5 carbs)
 1 cup pork skin crumbs (grind pork skins into crumbs)
 1 cup grated cheddar cheese
1. Preheat oven to 350 degrees F.
 2. Mix egg, hamburger, pork skin crumbs, beef and 1/2 container of salsa (about 1 cup) until combined.
 3. Press half of the meat mixture in a standard bread pan. Cover with 1/2 of the cheese.
 5. Press remaining meat mixture over cheese.
 6. Bake for an hour or until meat begins to shrink from pan sides.
 7. Carefully pour out any excess liquids that might be bubbling around the edges of the dish.
 8. Add the rest of the cheese.
 9. Cook for five minutes more, or until cheese is bubbly.
 10. Let rest 10 minutes and serve.
Serve with sour cream, guacamole, shredded lettuce, chopped tomatoes and black olives.
Makes a 2 pound meatloaf. Serves 8 with 1.5 carbs per serving.

Homemade Taco Seasoning (I believe this is from TooSweet?)
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon onion powder
1/2 teaspoon crushed red pepper

General Discussion / CD Case Lunch Box
« on: May 02, 2012, 05:20:58 PM »
I just saw this on pinterest - those people think outside the box! So creative and smart!!!

General Discussion / Where's my double chin going?
« on: April 30, 2012, 02:32:02 PM »

I'm watching this program on TV today - They got it about half right. This is a very interesting program, but almost 2 hours long. Showing the real problem as big bucks swaying food choices, both in school vending machines and school lunches, the cost of food in grocery stores, and advertising. One school nutritionist said that the problem in schools is that the federal gov't will only reimburse them for lunches that are over a certain number of calories, and the healthy foods don't come up with enough calories to be reimbursed, but the unhealthy foods get the bucks coming in.

They showed a 12 yr old having lipo to get rid of 35 lbs of fat. She gained it all back within 7 years. So sad. Just think - we can dump 35 pounds with FTS and it doesn't cost us thousands of dollar$. We know how to keep it off. Thank you, AGAIN, Doug and Umpa!

Breakfast Recipes / Cream Cheese Pancakes
« on: April 28, 2012, 11:40:00 PM »
I found this recipe online (pinterest):

Cream Cheese Pancakes
2 oz cream cheese
2 eggs
1 packet stevia sweetener
1/2 teaspoon cinnamon (optional)

Put all ingredients in a blender or magic bullet.  Blend until smooth.  Let rest for 2 minutes so the bubbles can settle.  Pour 1/4 of the batter into a hot pan greased with butter or pam spray.  Cook for 2 minutes until golden, flip and cook 1 minute on the other side.  Repeat with the rest of the batter.  Serve with sugar free syrup (or any syrup of your choice) and fresh berries.  A surprisingly satisfying substitute for the real thing.  Tastes like skinny fried cheesecakes!  Even if you aren't watching your carbs these are a delicious departure from the traditional doughy stack of pancakes.  And you won't have the sleepy feeling that usually comes afterwards!

General Discussion / I see this in my future...
« on: April 28, 2012, 04:01:47 PM »
I'm going to make Smokey Salmon Chowder and Strawberry Sushi. Doesn't that sound good?

I have cod out for Doug's Bacon-Wrapped Fish recipe for tonight, and I don't have any liquid smoke, so I'll have to fix the Smokey Salmon Chowder later. The salmon is in the freezer... Here's a picture of the Strawberry Sushi and the Chowder:

General Discussion / Uh oh!
« on: April 26, 2012, 05:11:13 PM »
I have two powdery products and have mixed up labels (one is now labeled "cocoa"). One is very fine and dense like wheat flour and one is very fine and kind of 'fluffy'. Neither is brown and chocolatey looking or cocoa smelling... I think the fluffy one may be wheat protein? Can you tell by taste?

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