Thread: not a recipe, exactly...

Alida, great idea to add sour cream. I wouldn't have thought of that.

Donna, the cookie recipe looks easy enough that even I could make it

Sus, I was been able to find the Masterpiece Classic the last time I shopped so I'm glad it hasn't disappeared, too. The Carbwell was better, but there don't seem to be any other prepared bbq sauce alternatives now until you order on line.

Amen on the stick blender. Can't tell you how much I use mine!

Donna,
I made that cookie recipe you posted above.
Except I omitted the flax seed meal(I don't like that mushy, oily-watery mouth feel of flax unless it's in a muffin...I know...call me crazy!)
I also don't have SFDV gingerbread, so I subbed sfdv vanilla.
Anyhoo...with my tweak, fitday gave me this (per cookie):

• 186 calories
• 15g fat
• 12g pro
• 5g carb
• 2g fiber
• 3g net carb

Dunno if I will make them again or not; mine came out a little dry, but they sure smelled heavenly while cooking! LOL!
Thanks for sharing!

Grape jello. Don't know if I've ever seen grape-flavored jello, but I made some, and I liked it.

I took a 4 cup Pyrex measuring cup, put in 2 envelopes of plain gelatin, then a container of grape drink (Great Value brand; yes, it's aspartame, but it tastes good), add boiling water to the 2 cup mark, stir until it's all dissolved, add cold water to the 4 cup mark, cover & stick in the fridge.

I've also used the orange drink mix, and fruit punch. Of course, you can do the same with KoolAid and Splenda, but I had these drink mixes and thought I'd try them. Makes a nice 0 carb snack.

Good ideas, Nita, for some different flavors than are available in the packages

Shell, you might try toasted flaxseed meal in recipes where you don't like the regular meal. By accident I got a package of toasted flaxseeds some time ago, but I ground them and now really prefer the flavor. Now I toast the raw golden flaxseeds myself.The ground meal is very tasty and doesn't get gooey, at least in the things I've tried with it. I've read (somewhere!) that toasting affects nutrient value minimally--and also lessens the possibilities of contaminants like atafloxin.

Making something called "Blasted Chicken" tonight.

Very simple to do and it's really better than the rotisserie chickens at the grocery.

Preheat oven to 425.

Rub chicken with salt & pepper. I used lemon pepper and that was all because salt is already in it. You might be a little conservative with dry herbs because they may have a tendency to burn in the high, dry heat.

Place chicken breast side down in pan, do not cover. Bake for 1 hour, 15 minutes. Don't open the oven door. You'll have wonderfully moist chicken with really crispy skin.

A chicken weighing around four pounds works well with this bake time and temp.

ahhhh...*blasted* with heat!

Well this one sounds EASY and DELISH!!!!

thanks for sharing, sistaSue!

Yummy

Sounds like my kind of recipe, Susie. Thanks for the tip.

***NOTE ON BLASTED CHICKEN***

If your chicken is 4lbs or over, I would recommend cooking it for an 1 hour and 20-25 minutes.

Thanks Sus, that makes sense. I have one of those thermometers that can stay in the oven and be read from outside.....I rarely use it, so it'd be fun to try that, too, for a bigger bird. I have to remember to bird shop this weekend.

Speaking of lemon pepper, I was out so picked up a bottle at trader joes. The bottle has its own grinder, and wow the flavor is SO fresh Can't wait to find a nice bird.

I did the blasted chicken last night for dinner. Wunnerful!!!

my chick weighed 4# 9oz; I cooked it 1hr and 28 min or so. ( reset the oven timer, and didn't write down what I did...duh...but I'm pretty sure that was my total cooking time). An even 90 min wouldn't have been to long. I probably put a little to much lemon pepper on the top side; it did get pretty brown, but overall it was most excellent!

s

Shell, glad you liked it! Thanks for the tip on cooking times

Today, I'm making my chicken thing I cook in the Crock-Pot with salsa. Since we like spicy I'll add some green chilies. I may have "one" small LC tortilla with my supper tonight with a dollop of Daisy light sour cream.

I still had a hankering for a spice like cookie with my tea(actually craving gingersnaps!) so I read a few recipes and came up with this tweak.
Let's call them:
Kinda Gingersnaps
1/4 cup + 2Tbsp almond flour
hearty dashes of:
ground cinnamon, ginger, allspice, lighter on the nutmeg.(I really didn't measure the spices...but I did go heavier on the ginger and cinnamon)
1 Tbsp erythritol
dash of steviaPlus
few drops of liq splenda
1 large egg white.

Mix all the dry stuff; then add the egg white and liq splenda. I also added just a tsp or so of water. Then put the *dough* on parchment paper by teaspoonfuls...got 6 cookies. Press each cookie flat with a square of wax paper, then prick with tines of a fork. Microwave for 60 sec; rotate paper and microwave another 30-45 sec. Remove from microwave, carefully turn each cookie over, and microwave another 30-45 sec. I took a towel and *dried* out the microwave where the moisture had collected under the parchment paper before I put the cookies back in for the *turned over* cooking time.
Allow the cookies to dry and they crisp up a little. Not to bad with a cuppa of hot green tea!

I ran it through fitday and got this, per cookie:
45 calories
4g fat
2g pro
2g carb
1g fiber
1 net carb

lunch for today was:
1 cup thinly sliced green cabbage(think slaw)
touch of minced garlic
2 oz boiled shrimp, defrosted and rough chopped(I used the frozen bagged kind)

I put about 1 T OO in a non stick skillet and stir fried the cabbage and garlic together for 2-3 minutes: scoot to the side in the skillet. Then add the shrimp and stir fry until the shrimp is hot through and through. Toss both together and top with 1T soy sauce. Put in a bowl, and it's like shrimp egg roll -hold the roll! I also had a packet of Chinese hot mustard so I put a big smear of that on top...pretty yummy.
Let's see...just ran it through fitday and it's about 6g net carbs. If you leave out the soy sauce, it would be 5g net carbs.
I've done this several times and even thrown in a little diced bell pepper and onion, but that does add a bit more carb.

Anyhoo...not a bad substitute if you are craving Chinese.

s

Neat idea, Shelley Doesn't everyone crave egg rolls now and then? I sure do