ok, now when are people going to start posting these lovely recipes in my lc recipe contest, hmmmmmm?

(taps foot. )

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EatSmart Nutritional Scale Review

Wow, low carb khachepuri - wouldn't THAT revolutionize the Caucasus!! It would certainly reduce the weight of the average Tamuna in the average village here, THAT's for sure... poor gals - by the time they are in their 40s - they are round from all the puri/khachepuri! {have you lived here?}

Goddess! I checked out your contest a little while ago (I have loads and loads of recipes) but I thought the deadline for submission was finished! I should check it out again. Also, I am not good about total nutritional values for my recipes - even when I add them to fit day I add each ingredient (and the amount I estimate I had of each) - I usually overestimate AND since I cook soooo many different foods - I don't have to spend hours building hundreds of custom foods into the fitday list... (am I just a lazy slob or what!! )

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Hugs, Rachel







(the horn is in honor of DH!)
Quien canta, sus males espanta... ("She who sings fightens away her ills") Miguel de Cervantes

Hi
I have just started induction again to try and get my sugar cravings under control,after just 3 days back on 20g I am noticing a difference.I think I may have had a bit of carb creep and not been diligent enough counting up. I feel back in control again now.
Hope going back to induction helps you sort out your cravings.
Liz

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hey rachel-nope, the deadline is another month off. i may end up pushing it back some, because it's been slow getting entries. the site's still fairly new and building traffic.

and i can help with nutritionals. i'm not the best at it myself, but am working on it because i know it's important if i'm keeping recipes on the site. i'll have to see what software i can find that may help...

i've been delighted, though, to get the chance to start building up recipes and have new stuff to try. while i'm not a "chef-type," i'm learning more to cook and experiment and finding it really paying off in terms of enjoying what i am eating and staving off the evil food boredom. i'm learning!

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EatSmart Nutritional Scale Review

rachel -

Didn't make it to Georgia, but I lived in St. Petersburg, Russia for two years and I found Georgian food. It was fabulous! Russian food was cabbage, potatoes, mushroom, cream and meat wrapped in something (blini or pasta or whatever), but it was pretty boring stuff (with too much dill!). Georgian food tasted great and had plenty of variety.

Satsivi (cold chicken in a nut sauce)
Phaliuli (eggplant or sweet peppers wrapped in a different textured nut paste)
Hachipuri (A white pizza-like, practically chicago style cheese-bread. so good...)
Red Peppers stuffed in farmers cheese and tomatoes and roasted...
Sauteed/pickled mushrooms

Of course, all followed by Shashlik (grilled meats), but who had room for entrees after those appetizers.


Goddess-

I would enter recipes, but I feel like all of my cooking is derivative of other recipes. I have something in a restaurant and then, find the recipe on the web somewhere, or I just modify a recipe that looks good to me. Most of the time, I just look in my fridge and see what I've got and come up with some combination that usually works all right.

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Sven
305/218/200
Start Date: 1/1/06

Welcome to low-carb eating.
The food's not bad here.

I'm afraid I'm more likely to try *other* people's recipes than create one myself. Adding a bit, subtracting something, tweaking a little - sure. But nothing that I can claim to be "my own" recpie. Maybe someday.

But for ground beef recipes, here's some of the current favorites at our house. All from Linda's wonderful website of low-carb recipes:

Atkins Meatloaf
Sloppy Joes (this is unbelievable on a bed of lettuce!)
Cheesy Hamburger & Broccoli Casserole

Tonight we're having taco salads. Just take a lb. of ground beef and cook with some taco seasonings. We use Gringo Billy's brand of low-carb seasonings, but you could probably make your own. Make a salad bowl shell out of 2 oz. of shredded cheese --> spread cheese in a circle on parchment paper and microwave for 2 minutes or so, then drape over the bottom of a bowl to get a bowl-like shape. Fill the cheese bowl with lettuce shreds, your beef mixture, a little bit of your favorite salsa, a dollop of sour cream, some peppers - or whatever taco toppings you like. Wonderful. Yum!

Hope that helps.

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~Kim
75lbs lost in 7 months, first time around
Going ALL The Way This Time!!
305/248.5/150
BP drop!: 145/93 (Jan06) --> 110/71 (Feb06)

the other night, i made stuffed peppers. did mock rice with a head of califlower (cut off florets, nuked, allowed to dry a bit and run through a food processer). then you do your reg. stuffed pepper gig, except drain the liquid from your tomatoes and don't add any in since your "rice" doesn't need it. dh snarfed down 3, so it must have been a winner.

most of my recipes start out with other peoples, too. but i often will look at several for what i'm wanting and then combine them together in whatever way sounds good.

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EatSmart Nutritional Scale Review

Goddess, May we have your recipe for stuffed peppers? That sounds delicious!

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271/214/150

To answer the initial question: I still, after 4 years, find myself wanting some type of dessert after dinner. I usually whip something LC up, so it's legal. I DO not, and WILL never run to the store and buy something "regular" ever again. As for donuts, I'm SOOOO lucky I never got into them in the first place. They always gave me terminal heartburn and it wasn't worth it. Now milkshakes are another matter. Now I usually make a chocolate shake with ATkins Choc canned shake as a base, then I add cocoa powder, a little more sweetener and some choc. protein powder and whiz it up with my stick blender. If I have choc. s/f syrup on hand I will throw a little of that in too.

I made a meatloaf the other day that DH raved about!!!! I didn't measure anything, so this is all approximate. (haven't figured out the counts yet either.)

about:
2 lbs ground beef
2 mild Italian Sausage links-squeezed out of the casings
2 eggs
2 TBS. Worcestershire sauce (I don't worry about the sugar in this)-can be omitted
2 crushed garlic cloves or 2 tsp. of dried minced garlic
2 TBS dried minced onion
1 package of Knorr Vegetable soup mix
2 slices of LC bread-ripped into little pieces.
2 tsp. of dried basil

Make sure your meat is thoroughly thawed. Glop everything together in a big bowl and gush it all up with your hands until it's all mixed. Form a loaf and place into a loaf pan. (I use one that has slots in an upper pan and another pan it fits into..........drips out the grease.....NICE!!!) Bake at 350 degrees for at least an hour. (If you like ketchup on yours, you could put some LC type on top too [or tomato paste], but I don't care for it that way. If you like bacon on yours you could add that on top too.)

The mild Italian sausage and Knorr soup add a different dimension to it and is what makes it unique. It made GREAT meatloaf sandwiches with LC bread too!!!!!

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rhonda-i'll write it up more specifically and post it on my site. i'll let you know when it's up...

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EatSmart Nutritional Scale Review

I made the cabbage lasagne for dinner tonight and it was YUMMY, will definately make it again, and try some of the other recipes too.
Goddess your stuffed pepper with the cauliflower sounds great too. Some good ideas on this site.

Liz

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