alright here we go lets start shareing what we are takeing or haveing for the picnic on memorial day.

I was thinking about makeing some kind of pasta type salad but useing spaggti squash, will proly add in some tofu or something to make it not so heavy, also going to make fautato salad(cauliflower)
I'm not sure what meats will be eaten but im sure there will be burgers or something like that ill just go bunless.
share any dishes u are maken i might barrow your idea.
ang

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01/02/04-248{ 4/29/04- 218} 6/30/04- 204
7-05-04 198 8/30/04 - 190 (got lost after that-)
4/03/08- 261 -
Goal-140-145

I don't know what memorial day is but here are some picnic ideas:

coleslaw
cheese balls
coconut macaroons
sausage balls

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DANDR

Starting weight: 196 lbs
Current weight: 149 lbs
Goal weight: 130 lbs

Memorial Day is a day of remembrance in honor for those who have died in our nation's service.

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My favorite picnic food is fried chicken and grilled pork ribs, LC coleslaw, Mock Potato Salad, and Pecan Sandies (these cookies are super good).

MOCK POTATO SALAD

Recipe By : Bruce

20 ounces frozen cauliflower
1/4 cup celery -- chopped
1/4 cup onion -- chopped
6 egg -- boiled and chopped
1 cup MAYONNAISE / MIRACLE WHIP
1/2 cup sour cream
1/2 cup cheddar cheese -- shredded
2 teaspoons yellow mustard

Bake frozen cauliflower uncovered at 325 for one hour to dry.

Let cauliflower cool and roughly chop.

Mix all ingredients together, cover and refrigerate overnight.

Add salt and pepper to taste.

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Count is for entire recipe: 3512 Calories; 348g Fat (87.5% calories from fat); 69g Protein; 43g Carbohydrate; 15g Dietary Fiber; 1420mg Cholesterol; 1248mg Sodium.
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http://users3.ev1.net/~fontlady/oven_fried_chicken.html

OVEN-FRIED CHICKEN
2 tablespoons butter
1/2 cup Carbquik
3 teaspoons Spicy Seasoning Salt or Seasoning Salt
8 chicken thighs, skin on

Place butter in a 9x13" baking dish and put in the oven to melt while preheating the oven to 425?. Keep an eye on it so it doesn't start to brown. It should only take a couple minutes. Remove from oven as soon as it's melted and set aside, keeping butter in the baking dish. Meanwhile, combine Carbquik and seasoning in a large plastic storage bag. One at a time add chicken pieces to bag. Close bag and shake to coat each piece of chicken with Carbquik mixture. Arrange chicken in baking pan, skin-side down, in the melted butter. Bake at 425? 35 minutes; turn chicken pieces over and bake another 15 minutes or until juices run clear.

Makes 8 servings

Per Serving: 248 Calories; 19g Fat; 18g Protein; 4g Carbohydrate; 3g Dietary Fiber; 1g Net Carbs


Carbquik is a low carb bake mix similar to Bisquick. You can buy Carbquik online at Netrition.

This tastes pretty much like my old Bisquick oven-fried chicken, except I used slightly different seasoning. I don't know if it's from the Carbquik or not, but the crust on the skin got very dark. I think that next time I might try lowering the oven temperature a little and baking it a bit longer and slower or maybe use part oil with the butter. It might also help to turn the chicken sooner because it was already very dark after 35 minutes. My husband said he liked the skin the way it was though. Also, I made 8 very large chicken thighs and I just barely had enough flour mixture to coat them all. Unless you're using small pieces of chicken, I think 3/4 cup of Carbquik would be better. You may not use it all, but it will give you better coverage.
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http://users3.ev1.net/~fontlady/pecan_sandies.html

LIZ'S PECAN SANDIES
3 ounces almond flour, 3/4 cup
1/4 cup Carbquik
1 ounce pecans, very finely chopped, 1/4 cup *
1 egg white
3 tablespoons butter, melted
1 tablespoon plus 1/2 teaspoon granular Splenda or 14 drops liquid Splenda **
1/2 teaspoon vanilla or caramel extract (I used caramel)
Dash cinnamon

In a small bowl, mix all ingredients well. Line a large baking sheet with parchment paper and drop dough in 24 small mounds. Place baking sheet in freezer 5-10 minutes to firm up the dough. Remove from freezer and roll dough into balls; put back on baking sheet making sure to space them evenly 6 across and 4 down. Cover the balls with plastic wrap and take a vitamin bottle cap, a little less than 1/2" thick, and press down firmly over each ball of dough. Be sure to press all the way down to the baking sheet. Peel off the plastic wrap and repeat until all the cookies have been shaped. Bake at 325? 20 minutes, or until golden brown.

Makes 24 bite-size cookies

* I used Fisher's pecan cookie pieces, which are very finely chopped.
** There is no noticeable difference in the carb count between granular and liquid Splenda.

Per Cookie: 46 Calories; 4g Fat; 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 1g Net Carb
Per 2 Cookies: 92 Calories; 9g Fat; 3g Protein; 3g Carbohydrate; 2g Dietary Fiber; 1g Net Carb
Per 3 Cookies: 138 Calories; 13g Fat; 4g Protein; 5g Carbohydrate; 3g Dietary Fiber; 2g Net Carbs


These really do have a similar flavor and texture of store bought Pecan Sandies. However, I think they could be a little sweeter. I will try using 1/4 teaspoon liquid Splenda next time or 2 tablespoons granular. Liz made hers into 20 cookies and I may try that next time since the net carbs are so low.

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"Nothing can stop the man with the right mental attitude from achieving his goal; nothing on earth can help the man with the wrong mental attitude. " -Thomas Jefferson

Grilled veggies.

Nice thick slices of eggplant, zucchini (marrow for our UK members), red sweet peppers and portobello mushrooms. An hour or two before grilling, throw them all in a big zip-lock bag and add some extra virgin olive oil, salt & pepper, rosemary and some balsamic vinegar. Grill till done. Very yummy.

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Betty, the pecan sandies sound wonderful. Your note about not being sweet enough was interesting. I made about 10 different LC cookie recipes last Christmas and that was the universal complaint about all of them . . . not sweet enough and a tad dry. But they were COOKIES I and my diabetic husband could eat!

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Alida
5'1" ~ 59 years old
Highest weight: 165
Atkins 7/10/2004
160/126/125
RE-DO, January 2008:
167/162/135

Alida,
I'm planning on trying them today with some PolyD. I'll let you know how they turn out.

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"Nothing can stop the man with the right mental attitude from achieving his goal; nothing on earth can help the man with the wrong mental attitude. " -Thomas Jefferson

I found this one online, but I don't remember where, now...

Baked beans
1/2 cup onions,
32 ounces canned beans drained,
1/2 cup sugar free ketchup,
4 Tbs Sugar Twin brand brown sugar,
4 tsp mustard,
2 tsp Worcestershire sauce.
In a medium saucepan combine all ingredients, cook over low heat until desired consistency. May take as little time as 15 minutes.

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In the cookies of life, we are the chocolate chips.

uh... what KIND of beans ya talkin there LOU? i wonder if i could make those with the black soy beans i have...

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Well, my experiences with soybeans (black or white) is that they tend to resist taking on any flavor. I suspect that's because they're mostly protein and fiber. With other beans, it's the starch component that accepts the different flavors they may be cooked with. I've been unimpressed with how soybeans work in baked beans, chili, and other bean dishes where the beans are supposed to take on a certain flavor. Just my experience. Maybe I should be doing something different than what I am doing.

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WELLL... if i simmer my black soy beans in lots of spices and some pace picante sauce ... some onion and garlic.. bit of V-8.. i notice that they SEEM to have a better flavor... but i could be just fooling myself ...*L* i KNOW i dont like to just open the can and mix stuff in and eat it right away.. NASTY! NO FLAVOR! ..

resist is a NICE word for what they do mag..*L*

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I bought some small dried red beans at Whole Foods last weekend. They're called "Small Red Chili Beans" and according to the info on the bin, they have 9 net carbs for half a cup cooked. That's acceptable for me at this point of maintenance, so I bought them. I brought them to a boil, took off heat and let them soak for an hour, then drained and rinsed and put them into my digital electric pressure cooker for 2 - yes that's TWO - minutes on high power. I had started with 2 cups of dried beans, to those, soaked, in the PC I added a quart of chicken broth, half an onion, chopped, and a couple cloves smashed and minced garlic. They came out wonderfully!

I'm using 4 cups of those beans tonight in a pork chili. It smells heavenly. It should be pretty low-carb and better yet, with all the cubed browned pork, low glycemic load. Of course there are some canned tomatoes with green chiles in there, and half a diced onion, a 7 oz. can of chopped green (Ortega type) chiles, and various seasonings, plus a tablespoon of instant coffee powder and another of cocoa, and a LC beer. I brought it all up to a boil then let it simmer for a few hours. My 8 quart Revere pot is nearly full. I know it will be better tomorrow, but I will eat some tonight and report back!

If I eat a cup of this chili, it will have MAYBE 1/4 cup of beans in it, if that. So it should be pretty LC as chilies go!

AND it would be good on a picnic too!

Char

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Save the Earth - it's the only planet with CHOCOLATE!

Except for the devils food cake that I make with black soy beans, I am yet to find anything that really works. My experience is that right out of the can, they are too hard. The last thing I tried, I cooked the beans in liquid and some jalepenos, onions and celery. Cooking until the liquid evaporated helped the texture. I still have several cans that I got when they were on sale at Wild Oats, so I will continue to experiment with them. The next time I will add more liquid and cook them longer.

Those little red beans sound even lower than lentils, which seem to agree with my metabolism. I'm going to have a look around to see if anyone has them here locally.

I'm wondering if a pressure cooker wouldn't force some flavor into those soy beans.

I don't have one and I can't find one more hiding place for another gadget in here .... unless I sell/donate/toss my bread machine .... which after many years of disuse, wouldn't be a bad idea.

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wow... i am going to have to look for those babies TOO!

and thanks for the idea..
yep mag.. pressure might just do the trick.. i dont have one either tho..

if i cant pressure them... could i at least INTIMIDATE them? *LOL*

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You can find small red beans at Walmart, in the section where dried beans are located. A one pound bag sells for under $1.00. If I'm not mistaken, dried beans double volume when cooked.

The label states that there is 7 net carbs and 60 calories for 1/4C dry which is at least 1/2C cooked.

Someone correct me about volume if I'm off.

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Ozzie's Place