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3 medium summer squash chunked. 1 pound ground Turkey browned. 1 can tomato juice. Salt and pepper. Boil squash in tom juice until semi soft. Add browned turkey simmer till squash is soft and juice has slightly thickened. 1 cup is 204 cals. 23 protein. 7 carbs. 2 fiber. 5 sugars. 8 fat. I used to make this with macaroni elbows. With the squash in the place of that you don't even miss the carbs.
Angie1973 
Special K protine water, frozen jello pops, Crystal light, gator aid, I'm ordering something from my friend in Detroit it's called Daily essentials isotonix vitamins they are powder you mix with 2 oz of water and drink like a shot it's a multi vitamin, opc 3, activated B and calcium
Good stuff
Elia Maria Saenz
Can you post a photo of them?
Orientation @TWH Jan 26 2015 // Social Worker March 9 2015 // Nurse Practitioner March 11 2015 // Psychology April 28 2015 // Nutrition Class May 19 2015 // Dietitian June 9 2015 // Meet Dr.Penner July 3 2015 // OptiFast start Aug 5 2015 // Surgery @ TWH August 25 2015!
I found a recipe on pin interest for provolone cheese taco shells. they come out the size of street taco size.
50 cals no carbs, and 7 grams of protein
temp 375
use parchment paper sprayed with cooking spray
cook 10 mins
use a small spauala to take off tray
use a tall pot with tin foil around the side to fold the cheese over.
this will form the shell
the taco stayed together did not break or tear when i bit into it.
it was great....
Bonnie RNY 2/11/15 by Dr. Takahaski
5'3" SW 230 pounds, GW per Dr. Takahaski 150 pounds, CW 132 pounds (10/1/17)
BMI 19% Bod Pod test 1/29/17 13.1 mile half marathon, 1 hour 59 mins (8/21/2017)
I'm not sure if this has been posted anywhere, but I made "cheese nip crackers" last night that were wonderful! I took slices of Sargento Ultra Thin Cheddar Jack cheese slices (40 calories each) and broke them into four pieces each. I cooked them at 250 degrees for 35 minutes. They are delicious! Nice and cheesy and are carb free and then on 10 calories per "cracker"!
I never said it would be easy. I said it would be worth it.
M1: -15, M2: -14, M3: -8, M4 -11, M5 -8, M6 -7, M7 -8, M8 -4
I'm not a huge fan of the cauliflower crusts. They're just too soggy for me. I've tried several different ways and they still turn out soggy. Yuck. I just ran across this recipe and I will be trying it soon. Ground chicken for the pizza crust!!! Hello protein and an unsoggy crust!
Chicken Crust Pizza
Ingredients
-
1 Pound of Ground Chicken
-
¼ Cup Parmesan Cheese
-
¼ Cup Shredded Mozzarella Cheese
-
¼ Teaspoon Black Pepper
-
1 Teaspoon Italian Seasoning Blend (or just a bit of Oregano and Basil)
-
Sauce and toppings of your choice. I used BBQ sauce, Cheddar Cheese, Bacon and Red onion.
Instructions
- Pre-heat the oven to 400*.
- In a medium bowl combine the ground chicken, cheeses and spices. Line your pizza pan or cookie sheet with parchment paper sprayed with non-stick cooking spray.
- Place the ground chicken mixture onto the pizza pan. Then Place a piece of parchment paper or plastic wrap on top of the chicken mixture. Evenly press the mixture into the pizza pan. If you want you can even use your rolling-pin to get it nice and even. Remove the parchment/plastic wrap once done.
- Bake in the oven for 20 min or until the crust is golden.
- place whatever sauce, toppings and cheese you like on the chicken crust then return to the oven to bake for an additional 10 min until the cheese and toppings are melted heavenly goodness.
Someone on the boards the other day posted using a half of a Joseph pitz bread for their crust . the whole pitz is only 50 calories and 5 grams of protein. I looked and looked for these an just found them tonight at Walmart on a shelf in the bakery area.
Doingitright2015
HW in life 282 HW265 at start SW 244 CW170
Has anyone here tried using the CarbQuick low carb flour? How does it taste what were your results how did it affect your weight loss/maintenance?
ReginaL · 3 replies · 877 views
