Pls be so kind as to post links to the fab DS recipies: .
The above is thanks to Lori B
Chicken Thighs
(I have to give total credit for this one to Elizabeth N. I've been making it since I read you talking about it on the Renegades board quite some time ago!)
Ingredients:
8 Chicken thighs
1/2 stick butter
1-2 onion
Lemon pepper seasoning (or favorite seasoning of your choice)
Directions:
I place the butter and chicken thighs in first, season with the lemon pepper, place one to two onions cut into slices on top, cover and cook on LOW for 6-8 hours. (I do not use water at all in my crock pot, the natural juices from the chicken are MUCH tastier)! The longer it cooks the juicier it is. It's ready at 6 hours, it's even better at 8.
Pot Roast
(I wait for my stores to put it on a super low price, like $5-$6 for a 3 pound roast and buy as many as my freezer can hold)
Ingredients:
Pot Roast, Rump roast, chuck roast (whatever is on sale. You're going to cook it so long it will be tender no matter what!)
1-2 pounds baby carrots
5-6 potatoes, skinned and cut in half length-wise (I only used potatoes now at goal, before I only cooked the meat and carrots to cut back on carbs...and would only eat one or two baby carrots usually).
1 can cream of mushroom soup
Place potroast in crockpot. Cover roast with mushroom soup. I then season mine with garlic and basil, this is totally your own preference. I then cover the crock and cook on low for 4 hours. After four hours I add in the baby carrots and potatoes and cover and cook for 5-6 more hours on low. Moist, delicious, and AWESOME!!!
Pulled Pork
Ingredients:
Pork Picnic Roast
(These go on sale all of the time and I get them for $5-$7 for a huge hunk of meat)
1 can of coke
1-2 onions sliced
Bottle (or 2) of your favorite bbq sauce
Place pork roast in crockpot and cover with coke. I add pepper and garlic powder as well. Cook on low for 8-12 hours. The longer the better in my opinion. Remove pork from crock and drain juices. Use two forks to shred and pull the meat apart. Onions remain in the mix and will pull and shred with your meat. Add bbq sauce of choice and taste. You can always add garlic, pepper, salt or whatever you like to adjust the taste. Cook for another 30 minutes on low and you'll have the perfect pulled pork.
Variation: If you'd rather do BBQ chicken, just use chicken instead. You can cook it in the crock the same way I did in the chicken recipe above and then add BBQ sauce.
Country Style boneless ribs:
These are cooked almost identically to the way I cook the pork roast above for pulled pork. Leslie and others have posted this as well.
Ingredients:
Country Style boneless ribs
can of coke
bbq sauce of choice
seasonings
Place bbq ribs in crock and cover with can of coke. I also add garlic powder pepper and about 1/2 of a bottle of bbq sauce at this point. Cook for 8-12 hours on low. (Again, the longer the juicer in my opinion). After they are cooked, drain and place meat in casserole dish or pan that can be placed in oven. Add desired amount of bbq sauce on top of your ribs and cook under your broiler in your oven on low until the sauce gets all carmelized looking. Usually just takes a few minutes so stay close by.
Salmon Cakes
2 cans of alaskan salmon, boneless and skinned (Usually around $5-6 for both)
2 eggs
2 T Mayo
1 tsp mustard
seasoned salt
a dash of old bay seasoning
1/2 of an onion. diced (very small)
8-10 Ritz crackers
Drain salmon and add to large bowl. Add in egg, mayo, mustard, seasonings, and onion. Stir well. Add 8 Ritz crackers and stir again. Add more Ritz crackers if the mixture seems too "wet" to hold together. Use spoon to make golf ball sized "cakes" and then smash between your hand to flatten and place in hot oil in skillet. Cook each side until it is golden brown and crispy. I place my salmon cakes on paper towels to soak up the excess oil. My family absolutely LOVES these!
Ham, Potatoes, and Green beans
(I just had this tonight, YUM!)
Ingredients:
1 ham shank (or whatever cooked cheap ham you can find would work)
potatoes (new potatoes are great, but regular ones can be used)
frozen green beans
1 can cream of mushroom soup
I cut around the bone of the ham shank and also removed some of the thicker skin and placed large chunks (size of a baseball to size of a softball) of ham in the crockpot. I then peeled 6 potatoes and poured the can of cream of mushroom over it all. I cooked that for 3 hours before adding the green beans. 2 hours before we ate I added the green beans, probably could've cooked those much less...but the taste was amazing! I stirred it all several time thru the day and also added pepper and a bit of salt as time went on.
I kept it in the crockpot on warm because I wasn't able to eat much and I'm going to have some more later! YUM!
Pizza Biscuits (For those at goal or who can afford the carbs for the day)
1 roll of Pillbury Grands ( I like the butter tastin' ones)
1-1.5 pounds ground beef
1/2 onion
1 jar favorite spaghetti sauce OR 1 can tomato sauce and italian seasonings (cheaper!)
shredded mozzarella
Brown ground beef and onion until cooked through. While that's cooking, open the biscuits and separate each biscuit into two in the middle of all of the flakey layers. (A roll of 8 biscuits will turn into 16 after you've separated them). Flatten and spread dough and form into a muffin tin leaving plenty of room for the insides. Place a small amount of mozz cheese into each biscuit. Once meat and onion is done, drain and return to pan. Pour in just enough spaghetti or tomato sauce to cover the meat, you don't want too much. Now spoon the meat sauce evenly into each biscuit and top with more mozzarella. Cook at 350 degrees for 12-17 minutes. I like to cook mine a little longer because when they are crunchier they hold their form better! Here's a picture of how they turn out!
Lo-Carb Layered Egg Casserole
I have changed this thing a thousand times to get the perfect flavor and I think I have it now! This makes 12 servings and is a really easy way to get a protein packed breakfast every morning!
Ingredients:
2 8oz pkgs of Philly cream cheese
1 roll of ground sausage (I like Bob Evan's Sage flavored sausage, but any will do)
Onions
Mushrooms
1 can Rotel tomatoes with chili's, drained
Mexican blend shredded cheese
12 eggs
Heavy whipping cream
Here's how I make it:
Soften cream cheese and spread evenly as the crust of your casserole in the bottom of a greased 9X12 pan.
After browning ground sausage, spread this as the next layer in your casserole.
While my sausage is cooking, I have a separate pan sauteeing my onions and mushrooms in butter. Once that is cooked, place the onion and mushroom as the next layer in your casserole.
Drain the juice from the Rotel tomatoes and spread evenly as the next layer. (I spoon mine on to get it even).
The next layer is a BUNCH of Mexican blend shredded cheese. I don't measure this, I just put about a 1/2 inch thick of the shredded cheese all over the top of the casserole
In separate bowl, mix 12 eggs, about 1/2 cup heavy whipping cream, a dash of garlic powder and salt and pepper to desired amount. Whisk that until smooth and then pour on top of your casserole.
Bake this at 375 degrees for about an hour. The middle will not be runny when you slice a knife through it like you're cutting it. I cut this into 12 servings and I haven't done a nutrition breakdown on it. But I will claim that it's the perfect DSer food and it reheats wonderfully!
I know I'll think of more and I'll add them as I do!!
So, tell me some of your favorite cheap protein dishes and I'll cut and copy the ideas on my profile so we can refer back to it when we need it! I'd love to try some other cheap dinners that are still healthy and protein packed for my family!
Chicken Thighs
(I have to give total credit for this one to Elizabeth N. I've been making it since I read you talking about it on the Renegades board quite some time ago!)
Ingredients:
8 Chicken thighs
1/2 stick butter
1-2 onion
Lemon pepper seasoning (or favorite seasoning of your choice)
Directions:
I place the butter and chicken thighs in first, season with the lemon pepper, place one to two onions cut into slices on top, cover and cook on LOW for 6-8 hours. (I do not use water at all in my crock pot, the natural juices from the chicken are MUCH tastier)! The longer it cooks the juicier it is. It's ready at 6 hours, it's even better at 8.
Pot Roast
(I wait for my stores to put it on a super low price, like $5-$6 for a 3 pound roast and buy as many as my freezer can hold)
Ingredients:
Pot Roast, Rump roast, chuck roast (whatever is on sale. You're going to cook it so long it will be tender no matter what!)
1-2 pounds baby carrots
5-6 potatoes, skinned and cut in half length-wise (I only used potatoes now at goal, before I only cooked the meat and carrots to cut back on carbs...and would only eat one or two baby carrots usually).
1 can cream of mushroom soup
Place potroast in crockpot. Cover roast with mushroom soup. I then season mine with garlic and basil, this is totally your own preference. I then cover the crock and cook on low for 4 hours. After four hours I add in the baby carrots and potatoes and cover and cook for 5-6 more hours on low. Moist, delicious, and AWESOME!!!
Pulled Pork
Ingredients:
Pork Picnic Roast
(These go on sale all of the time and I get them for $5-$7 for a huge hunk of meat)
1 can of coke
1-2 onions sliced
Bottle (or 2) of your favorite bbq sauce
Place pork roast in crockpot and cover with coke. I add pepper and garlic powder as well. Cook on low for 8-12 hours. The longer the better in my opinion. Remove pork from crock and drain juices. Use two forks to shred and pull the meat apart. Onions remain in the mix and will pull and shred with your meat. Add bbq sauce of choice and taste. You can always add garlic, pepper, salt or whatever you like to adjust the taste. Cook for another 30 minutes on low and you'll have the perfect pulled pork.
Variation: If you'd rather do BBQ chicken, just use chicken instead. You can cook it in the crock the same way I did in the chicken recipe above and then add BBQ sauce.
Country Style boneless ribs:
These are cooked almost identically to the way I cook the pork roast above for pulled pork. Leslie and others have posted this as well.
Ingredients:
Country Style boneless ribs
can of coke
bbq sauce of choice
seasonings
Place bbq ribs in crock and cover with can of coke. I also add garlic powder pepper and about 1/2 of a bottle of bbq sauce at this point. Cook for 8-12 hours on low. (Again, the longer the juicer in my opinion). After they are cooked, drain and place meat in casserole dish or pan that can be placed in oven. Add desired amount of bbq sauce on top of your ribs and cook under your broiler in your oven on low until the sauce gets all carmelized looking. Usually just takes a few minutes so stay close by.
Salmon Cakes
2 cans of alaskan salmon, boneless and skinned (Usually around $5-6 for both)
2 eggs
2 T Mayo
1 tsp mustard
seasoned salt
a dash of old bay seasoning
1/2 of an onion. diced (very small)
8-10 Ritz crackers
Drain salmon and add to large bowl. Add in egg, mayo, mustard, seasonings, and onion. Stir well. Add 8 Ritz crackers and stir again. Add more Ritz crackers if the mixture seems too "wet" to hold together. Use spoon to make golf ball sized "cakes" and then smash between your hand to flatten and place in hot oil in skillet. Cook each side until it is golden brown and crispy. I place my salmon cakes on paper towels to soak up the excess oil. My family absolutely LOVES these!
Ham, Potatoes, and Green beans
(I just had this tonight, YUM!)
Ingredients:
1 ham shank (or whatever cooked cheap ham you can find would work)
potatoes (new potatoes are great, but regular ones can be used)
frozen green beans
1 can cream of mushroom soup
I cut around the bone of the ham shank and also removed some of the thicker skin and placed large chunks (size of a baseball to size of a softball) of ham in the crockpot. I then peeled 6 potatoes and poured the can of cream of mushroom over it all. I cooked that for 3 hours before adding the green beans. 2 hours before we ate I added the green beans, probably could've cooked those much less...but the taste was amazing! I stirred it all several time thru the day and also added pepper and a bit of salt as time went on.
I kept it in the crockpot on warm because I wasn't able to eat much and I'm going to have some more later! YUM!
Pizza Biscuits (For those at goal or who can afford the carbs for the day)
1 roll of Pillbury Grands ( I like the butter tastin' ones)
1-1.5 pounds ground beef
1/2 onion
1 jar favorite spaghetti sauce OR 1 can tomato sauce and italian seasonings (cheaper!)
shredded mozzarella
Brown ground beef and onion until cooked through. While that's cooking, open the biscuits and separate each biscuit into two in the middle of all of the flakey layers. (A roll of 8 biscuits will turn into 16 after you've separated them). Flatten and spread dough and form into a muffin tin leaving plenty of room for the insides. Place a small amount of mozz cheese into each biscuit. Once meat and onion is done, drain and return to pan. Pour in just enough spaghetti or tomato sauce to cover the meat, you don't want too much. Now spoon the meat sauce evenly into each biscuit and top with more mozzarella. Cook at 350 degrees for 12-17 minutes. I like to cook mine a little longer because when they are crunchier they hold their form better! Here's a picture of how they turn out!
Lo-Carb Layered Egg Casserole
I have changed this thing a thousand times to get the perfect flavor and I think I have it now! This makes 12 servings and is a really easy way to get a protein packed breakfast every morning!
Ingredients:
2 8oz pkgs of Philly cream cheese
1 roll of ground sausage (I like Bob Evan's Sage flavored sausage, but any will do)
Onions
Mushrooms
1 can Rotel tomatoes with chili's, drained
Mexican blend shredded cheese
12 eggs
Heavy whipping cream
Here's how I make it:
Soften cream cheese and spread evenly as the crust of your casserole in the bottom of a greased 9X12 pan.
After browning ground sausage, spread this as the next layer in your casserole.
While my sausage is cooking, I have a separate pan sauteeing my onions and mushrooms in butter. Once that is cooked, place the onion and mushroom as the next layer in your casserole.
Drain the juice from the Rotel tomatoes and spread evenly as the next layer. (I spoon mine on to get it even).
The next layer is a BUNCH of Mexican blend shredded cheese. I don't measure this, I just put about a 1/2 inch thick of the shredded cheese all over the top of the casserole
In separate bowl, mix 12 eggs, about 1/2 cup heavy whipping cream, a dash of garlic powder and salt and pepper to desired amount. Whisk that until smooth and then pour on top of your casserole.
Bake this at 375 degrees for about an hour. The middle will not be runny when you slice a knife through it like you're cutting it. I cut this into 12 servings and I haven't done a nutrition breakdown on it. But I will claim that it's the perfect DSer food and it reheats wonderfully!
I know I'll think of more and I'll add them as I do!!
So, tell me some of your favorite cheap protein dishes and I'll cut and copy the ideas on my profile so we can refer back to it when we need it! I'd love to try some other cheap dinners that are still healthy and protein packed for my family!
Take care and GOD BLESSErin
My ANGEL is SLEEPYJULES
Heres the pizza recipe and the fluff recipe is on vals profile
I was in serious shock, because I wanted pizza forever! I've tried the low carb crust with the Parmesan cheese, while it was good it doesn't compare to this one. I did some calculations on the carb and protein stats:
The entire Pizza is:
20g of carbs: for the crust and sauce that I used. I used a pack of Mozzarella and half pack of cheddar for the crust.
119g of protein: Just in the crust alone! The whole bag of cheese that I used had 7g of protein per serving. There were 8 servings in a bag. That's 56g of protein! The crust also has 3 eggs which is 6 grams of protein an egg.
8 ounces mozzarella cheese, shredded
4 ounces cheddar cheese, shredded
3 eggs
1 teaspoon garlic powder
1 teaspoon basil, optional
Toppings of your choice *
Mix the cheeses, eggs, garlic powder and basil well. Line a 16-inch pizza pan with parchment paper or nonstick foil. Evenly spread the cheese mixture in the pan, almost to the edge, making it as thin as possible. Bake at 450º 15-20 minutes until golden brown. I suggest checking it after about 10 minutes. If it's getting very dark on the edges and top, turn the oven down to 400º and continue baking until brown all over and no longer pale on the bottom. Pat off any excess grease then add your toppings. Keeping the oven rack in the center position, put the pizza under the broiler until the toppings are hot and any cheese you added is melted and bubbly, about 4-5 minutes.
Makes 8 servings
Can be frozen
* You may want to sauté your mushrooms, peppers and other vegetable toppings before using because the pizza will only be baked briefly with the toppings on. I also recommend pre-warming any meat toppings as well. I put all of my toppings, except the sauce and cheese, in a big skillet and heated them up together.
I was in serious shock, because I wanted pizza forever! I've tried the low carb crust with the Parmesan cheese, while it was good it doesn't compare to this one. I did some calculations on the carb and protein stats:
The entire Pizza is:
20g of carbs: for the crust and sauce that I used. I used a pack of Mozzarella and half pack of cheddar for the crust.
119g of protein: Just in the crust alone! The whole bag of cheese that I used had 7g of protein per serving. There were 8 servings in a bag. That's 56g of protein! The crust also has 3 eggs which is 6 grams of protein an egg.
Take care and GOD BLESSErin
My ANGEL is SLEEPYJULES
I ganked this from egg face and made it last night:
Shelly's Cowboy Chicken Rollatinis
2 Boneless, Skinless Chicken Breasts, sliced into 3-4 pieces each and pounded flat
4 slices of Bacon, cut in half & cooked till bendy not crispy
1/4 cup BBQ Sauce
1 Red Onion, sliced
2-3 cloves Garlic, minced
1/2 teaspoon Kosher Salt
a few twists of Black Pepper
3-4 Slices of Swiss Cheese
a Tablespoon or so of Olive Oil for sauteing
Pound chicken breast pieces flat between plastic wrap. Place 1/2 slice of cooked bacon on the end of each pounded chicken breast and roll-up. Heat a little olive oil in a shallow non-stick fry pan. Place seam side down in hot pan. Saute 5 minutes on one side, flip and saute 3 minutes on other side. Remove from pan and place rollatinis in a Pyrex casserole dish. Brush a little BBQ sauce on each rollatini *. Saute red onion till golden. Season with salt, pepper, and garlic cook 1 more minute. Pour over rollatinis.Place cheese on top. Bake for 30 minutes in a 350 oven.
* I cooked a whole package of bacon and used four chicken breasts (I made enough for me, husband, two kids, and a guest) and I had enough bacon to, like a good DSer, crumple some up at this stage and sprinkle it lovingly onto the top of the bbq brushed chickens. >:D
Shelly's Cowboy Chicken Rollatinis
2 Boneless, Skinless Chicken Breasts, sliced into 3-4 pieces each and pounded flat
4 slices of Bacon, cut in half & cooked till bendy not crispy
1/4 cup BBQ Sauce
1 Red Onion, sliced
2-3 cloves Garlic, minced
1/2 teaspoon Kosher Salt
a few twists of Black Pepper
3-4 Slices of Swiss Cheese
a Tablespoon or so of Olive Oil for sauteing
Pound chicken breast pieces flat between plastic wrap. Place 1/2 slice of cooked bacon on the end of each pounded chicken breast and roll-up. Heat a little olive oil in a shallow non-stick fry pan. Place seam side down in hot pan. Saute 5 minutes on one side, flip and saute 3 minutes on other side. Remove from pan and place rollatinis in a Pyrex casserole dish. Brush a little BBQ sauce on each rollatini *. Saute red onion till golden. Season with salt, pepper, and garlic cook 1 more minute. Pour over rollatinis.Place cheese on top. Bake for 30 minutes in a 350 oven.
* I cooked a whole package of bacon and used four chicken breasts (I made enough for me, husband, two kids, and a guest) and I had enough bacon to, like a good DSer, crumple some up at this stage and sprinkle it lovingly onto the top of the bbq brushed chickens. >:D
HW/ SW/ CW/ GW
453/380/160/165I'm pretty sure bacon tastes as good as thin feels!
*Feel free to call me "Pen" or "Nic" I'll even answer to "hey you" *
colene
on 10/23/09 2:44 pm
on 10/23/09 2:44 pm
This is the link that Kristin posted for our DS friendly recipes....theres so many on here!
http://www.obesityhelp.com/forums/DS/3898774/I-created-a-pla ce-for-us-to-keep-recipes/
http://www.obesityhelp.com/forums/DS/3898774/I-created-a-pla ce-for-us-to-keep-recipes/
Thanks everyone. I copied a bunch of recipes in June. They are from many people so please don't get offended if you're name is not attached. I think you will find brok's pizza which I tried and I'm not a chees person and it did satisfy my pizza craving! I'll add Val's ricotta fluff too.
Brok's Low Carb Pizza Recipe[Edit Post]
on June 24, 2009 6:05 am
Published 8 ounces mozzarella cheese, shredded (I used mexican blend shredded cheese)
4 ounces cheddar cheese, shredded (I used pepper-jack cheese here)
3 eggs
1 teaspoon garlic powder
1 teaspoon basil, optional
Toppings of your choice * (I used spag sauce, sauteed mushrooms and onions and pepperoni, and more cheese, of course! Mix the cheeses, eggs, garlic powder and basil well. Line a 16-inch pizza pan (I had to use a 9 inch cake pan, worked great, just sprayed it with Pam) with parchment paper or nonstick foil. Evenly spread the cheese mixture in the pan, almost to the edge, making it as thin as possible. Bake at 450º 15-20 minutes until golden brown. I suggest checking it after about 10 minutes. If it's getting very dark on the edges and top, turn the oven down to 400º and continue baking until brown all over and no longer pale on the bottom. Pat off any excess grease then add your toppings. Keeping the oven rack in the center position, put the pizza under the broiler until the toppings are hot and any cheese you added is melted and bubbly, about 4-5 minutes. Makes 8 servings (Unless you're me, and then this is more like one serving! Lol!)
Can be frozen * You may want to sauté your mushrooms, peppers and other vegetable toppings before using because the pizza will only be baked briefly with the toppings on. I also recommend pre-warming any meat toppings as well. I put all of my toppings, except the sauce and cheese, in a big skillet and heated them up together.
I was in serious shock, because I wanted pizza forever! I've tried the low carb crust with the Parmesan cheese, while it was good it doesn't compare to this one. I did some calculations on the carb and protein stats:
The entire Pizza is:
20g of carbs: for the crust and sauce that I used. I used a pack of Mozzarella and half pack of cheddar for the crust.
119g of protein: Just in the crust alone! The whole bag of cheese that I used had 7g of protein per serving. There were 8 servings in a bag. That's 56g of protein! The crust also has 3 eggs which is 6 grams of protein an egg.
So Just the Crust and Sauce alone is 20g of carbs and 119g of protein! I used Trader Joes Three Cheese Pasta Sauce. It has the least amount of carbs I've seen per serving! Only 4g of Net Carbs per 1/2 cup (all I used) and 3g of protein.
What I added to my pizza to make it even higher protein:
Since I don't eat pork, I found this spicy Italian sausage from Kroger. The entire roll (which I used) is 80g of protein and 4 g of carbs. I also put 17 turkey pepperoni on there which was another 9g and a serving of turkey bacon which was 2g of protein. So the toppings in itself added another 106g of protein!
So The entire Pizza was 24g of Carbs and 228g of protein!
So divide that into 8 Slices that is 3g of carbs per slice.
And 28.5g of protein per slice! I will take that any day!...lol!
And the pizza itself is extremely filling. I ate one slice, and I ate another one about 1 1/2 later. Seriously one slice can be your lunch and you would be just fine. This pizza also has copious amounts of fat beyond belief! Fabulous Ricotta Fluff Stuff
1 large container of ricotta cheese
1 box SF jello instant cheesecake pudding
dollop or two of sour cream (to taste)
A little bit of milk to lighten it up (about a cup-add last and gradually)
Mix it all up and enjoy however you want it. I love it with strawberries! It's a great fruit dip or just eating straight out of the bowl.
Variation for fluff: Do whatever flavor of pudding you like and add a little milk to get the texture you like.
Warning: Walmart's ricotta is very grainy in texture and never mixes to anything smooth and creamy. Tasty, but strange.
Fabulous Trail Mix
Base mix
1 jar peanuts
1 jar sunflower kernels
1/2 bag raisins or "berries and cherries"
1/2 small bag chocolate chips.
1 small bag macadamia pieces
1 small bag pecan halves
To this, I might add other nuts depending on what's on sale (walnuts, cashews, more pecans). I've also varied the fruit, too, so play around. Try to keep the proportions the same. It's so easy to load up the sweet stuff, but it's the nuts that are so valuable here. The balance makes the perfect sweet and salty snack and my daily breakfast. If proportions are kept, it's about 32g of protein for 8 oz.
Fabulous Custard -- full of protein, easy on new post-ops ~delicious!
3 cups milk
3/4 cup splenda
4-5 eggs (depending on size)
2 tsp vanilla
1/2 tsp nutmeg (optional)
handful of coconut (optional)
Preheat oven to 375'. Beat eggs, nutmeg and vanilla together in baking dish. On the stove, bring the milk and splenda just to a boil, then stir together to the eggs. Bake for 25 min
NOTE: when the milk is coming near to a boil, you'll get a little foam on the top. Remove this foam before stirring into the eggs, or it will get a weird texture on top.
God Bless Paula Deen for flourless peanut butter cookies!
1 cup peanut butter
1 egg
1 tbsp vanilla
1 cup Splenda
Mix and roll into balls (about walnut sized) and flatten with fork dipped in Splenda. Bake at 350 for 12 minutes.
Grilled Chicken Breasts With Lemon and Thyme
Serves 4
A spicy mixture used as a marinade livens up the familiar chicken breast in
this recipe. The recipe is designed for either grill or broiler. Use chicken quarters if preferred, extending the cooking time about five minutes per side.
1 1/2 tablespoons (22 mL) lemon juice
1/4 teaspoon (1 mL) dried thyme
1/2 teaspoon (2 mL) dried red pepper flakes
1 clove garlic, minced
1/4 cup (50 mL) olive oil
1/4 teaspoon (1 mL) salt
1/4 teaspoon (1 mL) freshly ground pepper
4 bone-in chicken breasts (about 2 1/4 pounds/1.2 kg in all)
In a shallow dish, combine lemon juice, thyme, red pepper flakes, garlic,
oil, salt and pepper. Coat the chicken with this mixture. If you want a
strong flavour, leave the chicken sitting in the marinade for an hour or
two. Preheat the grill or broiler. Grill the chicken over moderately high
heat or broil for eight to 10 minutes. Turn and coo****il the chicken is
just done, about 10 minutes longer.
Chicken in Tarragon Cream Sauce
Prep Time: 10 min.
Cook Time: 25 min.
4 skinless, boneless chicken breasts halves (about 1 pound)
lemon pepper seasoning
vegetable cooking spray
2 shallots, chopped (about 1/2 cup)
2 cloves garlic, minced
1 cup Swanson® Chicken Stock
1/4 cup light cream
1 tbsp. chopped fresh tarragon leaves
Season the chicken with the lemon pepper seasoning.
Spray a 12-inch nonstick skillet with the cooking spray and heat for 1 minute over medium-high heat. Add the chicken and coo****il it's well browned on both sides.
Add the shallots and garlic to the skillet and coo****il they're tender. Stir in the stock, cream and tarragon and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.
Serves 4.
Bacon-Wrapped Chicken
(4 servings)
8 boneless chicken thighs
8 slices of thick-cut bacon
4 Tbsps. softened butter
1/2 tsp. whole rosemary (use dried or fresh)
4 Tbsps. olive oil
Salt, pepper
Flour
Toothpicks
Combine softened butter with rosemary, then divide among chicken thighs,
spreading the mixture on the inside (not the skin side) of the thighs.
Season the inside of the chicken thighs with salt and pepper.
Loosely roll each chicken thigh (skin side out) and wrap each with a piece
of thick-cut bacon. Secure with a toothpick.
Coat each piece lightly with flour.
In a large frying pan or skillet on medium-high heat, add olive oil and
brown the chicken on all sides, removing the toothpick before browning the
final side. The bacon should stay attached to the chicken without the
toothpick at this point - if not, reinsert the toothpick.
Transfer the chicken to a small casserole or baking dish. Bake loosely
covered with foil at 350 for about 30 minutes or until cooked through.
Skillet Pork with Cider Sauce
Makes 4 Servings
prep 5 min.
cooking 10 min.
4 (1/2 inch) thick boneless pork chops (about 1 lb.)
1 cup apple cider
1/4 cup FRENCH'S® Honey Dijon Mustard
2 tbsp. finely minced shallots or red onion
1 tbsp. dried bread crumbs
1 tbsp. brown sugar
1/8 tsp. dried thyme leaves
Heat large skillet over medium heat. Cook pork about 8 min. until lightly browned and no longer pink in center, turning once. Remove and set aside.
Stir in cider, mustard, shallots, bread crumbs, sugar and thyme. Simmer 2 min. until slightly thickened.
Add chops to skillet. Heat through.
Lori's Breakfast Casserole (Edited for changes)
2 rolls ground sausage (I used country style) (small rolls, mine were 10oz each)
6 slices whole wheat bread, toasted and buttered on both sides & cubed
4 cups shredded colby-jack cheese
8oz pkg Philadelphia cream cheese
8 eggs
1 1/2 c milk
1 T mustard (can use dry mustard)
1 tsp salt
1 tsp pepper
1 tsp garlic salt
1/2 of a green bell pepper, diced
1/2 of and onion diced
1 sm can mushrooms
Brown sausage and drain. Spray 13 X 9 pan. Spread cream cheese on bottom of dish. (Can soften first in micro) After toasting and buttering both sides of bread, (I made my toasted and buttered bread in the skillet like grilled cheese, w/o the cheese) cube bread and place on top of cream cheese. Sprinkle on one cup of shredded cheese. Spread onion, mushrooms, and green pepper evenly over top of bread. Sprinkle 1 more cup of cheese next. Now add sausage and then top with remaining cheese. Whisk eggs, milk, and other ingredients together and pour evenly over casserole. Cook at 350 degrees for 50-60 minutes. If casserole is still a bit runny, cook longer and check every 10 minutes. I like mine very brown and bubbly and cooked it today for 1 hour and 10 minutes.
8 Servings
Nutrition breakdown per piece: (not including butter)
Calories: 772
Carbs: 19
Fat: 60
Aggie's Post DS Shepherd's Pie!
BEEF LAYER
2lbs ground beef (I used organic beef)
1pkg Onion Soup Mix
1 small can of beef broth
Brown beef in a frying pan, no oil. Once browned add onion soup mix and broth. Spread in the bottom of a pan sprayed with Pam
CORN LAYER
1 small bag of corn niblets
1 large can of cream of corn
Mix the two together in a bowl and spread mixture on the top of the beef.
POTATO LAYER
8-10 small potatoes peeled
1/2 - 3/4 tub of sour cream
pepper to taste
plenty of summer savory (I used my mama-in-law's dried savory)
shredded mozzerella
shredded cheddar
Cook potatoes until soft. Mash them down with a masher.
Add the sour cream, pepper, and savory and beat until smooth with a beater.
Fold in the cheeses and spread mixture on top of corn layer.
Bake in an oven at 350 degrees for about 30-45 minutes.
This fed 4 chubby adult men, and me, and I had half left to freeze for future meals. other sources Protein Recipe sites etc....
http://www.recipezaar.com/recipes/high-protein
http://bodybuilding.about.com/od/healthyrecipes/a/proteinshakes.htm
http://www.homemakers.com/Health&Fitness/nutrition/10-high-protein-recipes-n237666p1.html
http://lowcarbdiets.about.com/od/whattoeat/a/highproteinfood.htm
http://www.cooks.com/rec/search/0,1-0,high_protein_food,FF.html
http://www.edenfoods.com/recipes/browse.php?tags_id=26
http://www.bodyandfitness.com/Information/Fitness/protein.htm
http://www.ifood.tv/r/indian-High%20Protein/recipes
http://nutrition.wegohealth.com/high-protein-recipe.html
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_31336,00.html
http://www.recipezaar.com/recipes/meat,high-protein
http://www.newcreations.net/kco/diet/recipes/highproteinindex.html
http://www.calorie-count.com/recipe/59224.html
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=175470
http://www.eatturkey.com/consumer/proteinrecipes.html
http://www.steviasmart.com/besprotbarre.html
http://www.mealsforyou.com/cgi-bin/recipeCategory?category.protein+orderBy.protein_o+dir.DESC+loHi.high
http://www.stellaskitchen.com/
http://www.101cookbooks.com/high_protein_recipes/
http://www.cooks.com/rec/search/0,1-0,high_protein,FF.html Keep them coming. Now all I have to do is learn to cook!!!! Debbie
Brok's Low Carb Pizza Recipe[Edit Post]
on June 24, 2009 6:05 am
Published 8 ounces mozzarella cheese, shredded (I used mexican blend shredded cheese)
4 ounces cheddar cheese, shredded (I used pepper-jack cheese here)
3 eggs
1 teaspoon garlic powder
1 teaspoon basil, optional
Toppings of your choice * (I used spag sauce, sauteed mushrooms and onions and pepperoni, and more cheese, of course! Mix the cheeses, eggs, garlic powder and basil well. Line a 16-inch pizza pan (I had to use a 9 inch cake pan, worked great, just sprayed it with Pam) with parchment paper or nonstick foil. Evenly spread the cheese mixture in the pan, almost to the edge, making it as thin as possible. Bake at 450º 15-20 minutes until golden brown. I suggest checking it after about 10 minutes. If it's getting very dark on the edges and top, turn the oven down to 400º and continue baking until brown all over and no longer pale on the bottom. Pat off any excess grease then add your toppings. Keeping the oven rack in the center position, put the pizza under the broiler until the toppings are hot and any cheese you added is melted and bubbly, about 4-5 minutes. Makes 8 servings (Unless you're me, and then this is more like one serving! Lol!)
Can be frozen * You may want to sauté your mushrooms, peppers and other vegetable toppings before using because the pizza will only be baked briefly with the toppings on. I also recommend pre-warming any meat toppings as well. I put all of my toppings, except the sauce and cheese, in a big skillet and heated them up together.
I was in serious shock, because I wanted pizza forever! I've tried the low carb crust with the Parmesan cheese, while it was good it doesn't compare to this one. I did some calculations on the carb and protein stats:
The entire Pizza is:
20g of carbs: for the crust and sauce that I used. I used a pack of Mozzarella and half pack of cheddar for the crust.
119g of protein: Just in the crust alone! The whole bag of cheese that I used had 7g of protein per serving. There were 8 servings in a bag. That's 56g of protein! The crust also has 3 eggs which is 6 grams of protein an egg.
So Just the Crust and Sauce alone is 20g of carbs and 119g of protein! I used Trader Joes Three Cheese Pasta Sauce. It has the least amount of carbs I've seen per serving! Only 4g of Net Carbs per 1/2 cup (all I used) and 3g of protein.
What I added to my pizza to make it even higher protein:
Since I don't eat pork, I found this spicy Italian sausage from Kroger. The entire roll (which I used) is 80g of protein and 4 g of carbs. I also put 17 turkey pepperoni on there which was another 9g and a serving of turkey bacon which was 2g of protein. So the toppings in itself added another 106g of protein!
So The entire Pizza was 24g of Carbs and 228g of protein!
So divide that into 8 Slices that is 3g of carbs per slice.
And 28.5g of protein per slice! I will take that any day!...lol!
And the pizza itself is extremely filling. I ate one slice, and I ate another one about 1 1/2 later. Seriously one slice can be your lunch and you would be just fine. This pizza also has copious amounts of fat beyond belief! Fabulous Ricotta Fluff Stuff
1 large container of ricotta cheese
1 box SF jello instant cheesecake pudding
dollop or two of sour cream (to taste)
A little bit of milk to lighten it up (about a cup-add last and gradually)
Mix it all up and enjoy however you want it. I love it with strawberries! It's a great fruit dip or just eating straight out of the bowl.
Variation for fluff: Do whatever flavor of pudding you like and add a little milk to get the texture you like.
Warning: Walmart's ricotta is very grainy in texture and never mixes to anything smooth and creamy. Tasty, but strange.
Fabulous Trail Mix
Base mix
1 jar peanuts
1 jar sunflower kernels
1/2 bag raisins or "berries and cherries"
1/2 small bag chocolate chips.
1 small bag macadamia pieces
1 small bag pecan halves
To this, I might add other nuts depending on what's on sale (walnuts, cashews, more pecans). I've also varied the fruit, too, so play around. Try to keep the proportions the same. It's so easy to load up the sweet stuff, but it's the nuts that are so valuable here. The balance makes the perfect sweet and salty snack and my daily breakfast. If proportions are kept, it's about 32g of protein for 8 oz.
Fabulous Custard -- full of protein, easy on new post-ops ~delicious!
3 cups milk
3/4 cup splenda
4-5 eggs (depending on size)
2 tsp vanilla
1/2 tsp nutmeg (optional)
handful of coconut (optional)
Preheat oven to 375'. Beat eggs, nutmeg and vanilla together in baking dish. On the stove, bring the milk and splenda just to a boil, then stir together to the eggs. Bake for 25 min
NOTE: when the milk is coming near to a boil, you'll get a little foam on the top. Remove this foam before stirring into the eggs, or it will get a weird texture on top.
God Bless Paula Deen for flourless peanut butter cookies!
1 cup peanut butter
1 egg
1 tbsp vanilla
1 cup Splenda
Mix and roll into balls (about walnut sized) and flatten with fork dipped in Splenda. Bake at 350 for 12 minutes.
Grilled Chicken Breasts With Lemon and Thyme
Serves 4
A spicy mixture used as a marinade livens up the familiar chicken breast in
this recipe. The recipe is designed for either grill or broiler. Use chicken quarters if preferred, extending the cooking time about five minutes per side.
1 1/2 tablespoons (22 mL) lemon juice
1/4 teaspoon (1 mL) dried thyme
1/2 teaspoon (2 mL) dried red pepper flakes
1 clove garlic, minced
1/4 cup (50 mL) olive oil
1/4 teaspoon (1 mL) salt
1/4 teaspoon (1 mL) freshly ground pepper
4 bone-in chicken breasts (about 2 1/4 pounds/1.2 kg in all)
In a shallow dish, combine lemon juice, thyme, red pepper flakes, garlic,
oil, salt and pepper. Coat the chicken with this mixture. If you want a
strong flavour, leave the chicken sitting in the marinade for an hour or
two. Preheat the grill or broiler. Grill the chicken over moderately high
heat or broil for eight to 10 minutes. Turn and coo****il the chicken is
just done, about 10 minutes longer.
Chicken in Tarragon Cream Sauce
Prep Time: 10 min.
Cook Time: 25 min.
4 skinless, boneless chicken breasts halves (about 1 pound)
lemon pepper seasoning
vegetable cooking spray
2 shallots, chopped (about 1/2 cup)
2 cloves garlic, minced
1 cup Swanson® Chicken Stock
1/4 cup light cream
1 tbsp. chopped fresh tarragon leaves
Season the chicken with the lemon pepper seasoning.
Spray a 12-inch nonstick skillet with the cooking spray and heat for 1 minute over medium-high heat. Add the chicken and coo****il it's well browned on both sides.
Add the shallots and garlic to the skillet and coo****il they're tender. Stir in the stock, cream and tarragon and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.
Serves 4.
Bacon-Wrapped Chicken
(4 servings)
8 boneless chicken thighs
8 slices of thick-cut bacon
4 Tbsps. softened butter
1/2 tsp. whole rosemary (use dried or fresh)
4 Tbsps. olive oil
Salt, pepper
Flour
Toothpicks
Combine softened butter with rosemary, then divide among chicken thighs,
spreading the mixture on the inside (not the skin side) of the thighs.
Season the inside of the chicken thighs with salt and pepper.
Loosely roll each chicken thigh (skin side out) and wrap each with a piece
of thick-cut bacon. Secure with a toothpick.
Coat each piece lightly with flour.
In a large frying pan or skillet on medium-high heat, add olive oil and
brown the chicken on all sides, removing the toothpick before browning the
final side. The bacon should stay attached to the chicken without the
toothpick at this point - if not, reinsert the toothpick.
Transfer the chicken to a small casserole or baking dish. Bake loosely
covered with foil at 350 for about 30 minutes or until cooked through.
Skillet Pork with Cider Sauce
Makes 4 Servings
prep 5 min.
cooking 10 min.
4 (1/2 inch) thick boneless pork chops (about 1 lb.)
1 cup apple cider
1/4 cup FRENCH'S® Honey Dijon Mustard
2 tbsp. finely minced shallots or red onion
1 tbsp. dried bread crumbs
1 tbsp. brown sugar
1/8 tsp. dried thyme leaves
Heat large skillet over medium heat. Cook pork about 8 min. until lightly browned and no longer pink in center, turning once. Remove and set aside.
Stir in cider, mustard, shallots, bread crumbs, sugar and thyme. Simmer 2 min. until slightly thickened.
Add chops to skillet. Heat through.
Lori's Breakfast Casserole (Edited for changes)
2 rolls ground sausage (I used country style) (small rolls, mine were 10oz each)
6 slices whole wheat bread, toasted and buttered on both sides & cubed
4 cups shredded colby-jack cheese
8oz pkg Philadelphia cream cheese
8 eggs
1 1/2 c milk
1 T mustard (can use dry mustard)
1 tsp salt
1 tsp pepper
1 tsp garlic salt
1/2 of a green bell pepper, diced
1/2 of and onion diced
1 sm can mushrooms
Brown sausage and drain. Spray 13 X 9 pan. Spread cream cheese on bottom of dish. (Can soften first in micro) After toasting and buttering both sides of bread, (I made my toasted and buttered bread in the skillet like grilled cheese, w/o the cheese) cube bread and place on top of cream cheese. Sprinkle on one cup of shredded cheese. Spread onion, mushrooms, and green pepper evenly over top of bread. Sprinkle 1 more cup of cheese next. Now add sausage and then top with remaining cheese. Whisk eggs, milk, and other ingredients together and pour evenly over casserole. Cook at 350 degrees for 50-60 minutes. If casserole is still a bit runny, cook longer and check every 10 minutes. I like mine very brown and bubbly and cooked it today for 1 hour and 10 minutes.
8 Servings
Nutrition breakdown per piece: (not including butter)
Calories: 772
Carbs: 19
Fat: 60
Aggie's Post DS Shepherd's Pie!
BEEF LAYER
2lbs ground beef (I used organic beef)
1pkg Onion Soup Mix
1 small can of beef broth
Brown beef in a frying pan, no oil. Once browned add onion soup mix and broth. Spread in the bottom of a pan sprayed with Pam
CORN LAYER
1 small bag of corn niblets
1 large can of cream of corn
Mix the two together in a bowl and spread mixture on the top of the beef.
POTATO LAYER
8-10 small potatoes peeled
1/2 - 3/4 tub of sour cream
pepper to taste
plenty of summer savory (I used my mama-in-law's dried savory)
shredded mozzerella
shredded cheddar
Cook potatoes until soft. Mash them down with a masher.
Add the sour cream, pepper, and savory and beat until smooth with a beater.
Fold in the cheeses and spread mixture on top of corn layer.
Bake in an oven at 350 degrees for about 30-45 minutes.
This fed 4 chubby adult men, and me, and I had half left to freeze for future meals. other sources Protein Recipe sites etc....
http://www.recipezaar.com/recipes/high-protein
http://bodybuilding.about.com/od/healthyrecipes/a/proteinshakes.htm
http://www.homemakers.com/Health&Fitness/nutrition/10-high-protein-recipes-n237666p1.html
http://lowcarbdiets.about.com/od/whattoeat/a/highproteinfood.htm
http://www.cooks.com/rec/search/0,1-0,high_protein_food,FF.html
http://www.edenfoods.com/recipes/browse.php?tags_id=26
http://www.bodyandfitness.com/Information/Fitness/protein.htm
http://www.ifood.tv/r/indian-High%20Protein/recipes
http://nutrition.wegohealth.com/high-protein-recipe.html
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_31336,00.html
http://www.recipezaar.com/recipes/meat,high-protein
http://www.newcreations.net/kco/diet/recipes/highproteinindex.html
http://www.calorie-count.com/recipe/59224.html
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=175470
http://www.eatturkey.com/consumer/proteinrecipes.html
http://www.steviasmart.com/besprotbarre.html
http://www.mealsforyou.com/cgi-bin/recipeCategory?category.protein+orderBy.protein_o+dir.DESC+loHi.high
http://www.stellaskitchen.com/
http://www.101cookbooks.com/high_protein_recipes/
http://www.cooks.com/rec/search/0,1-0,high_protein,FF.html Keep them coming. Now all I have to do is learn to cook!!!! Debbie
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