Wednesday, June 12, 2013

Brain implosion

Read something on LCF last night that about made my brain implode.
Going to C&P - I swear there is no editing by me- this is how she wrote it:
I wonder if it would taste like a cold version 
of hot pumpkin cereal without the pumpkin?

Tuesday, June 11, 2013

After two months

I started lowcarbing on April 8,
then I added JUDDD rotations on May 20.
As of yesterday, I had lost 28 pounds!
Yeay, me!

Monday, June 10, 2013

Baked Beans - LC

1 1/2 cups dry black soybeans
1/2 cup broth, from pork shoulder bones
1 onion, chopped
3/4 cup lean pork shoulder
2/3 cup Bruce's LC ketchup
1 Tablespoon yellow mustard
1 teaspoon Worcestershire sauce
1 teaspoon blackstrap molasses
10 drops liquid Splenda
dash garlic powder
Package of hot dogs - optional

Soak beans overnight. Drain, discard soaking water, rinse and drain again.

Cover beans with water; bring to a boil. Turn off heat, let stand until cool.
Repeat this as many times as desired- I think I did it about half a dozen times.

Soften onion in pork broth over low heat; add meat, ketchup, mustard, Worcestershire sauce, molasses, Splenda and garlic powder. Bring to a boil. Stir in drained beans.

Transfer mixture to a 2-quart baking dish.

Optional- Arrange a package of hot dogs on top of casserole.

Cover and bake at 275 for 2 hours, checking after an hour and adding liquid as necessary.


Use slow cooker.

Baked beans only:
Per serving (based on 8 servings):  175 Calories; 6g Fat (30.0% calories from fat); 16g Protein; 15g Carbohydrate; 9g Dietary Fiber; 8mg Cholesterol; 724mg Sodium.

Baked beans with Kahn's bun-sized hot dogs added:
Per serving (based on 8 servings): 375 Calories; 23g Fat (56.3% calories from fat); 22g Protein; 18g Carbohydrate; 9g Dietary Fiber; 43mg Cholesterol; 724mg Sodium.

Monday, April 15, 2013

A week in...

... and I'd lost 10 pounds by Day 6. Messing around with ibuprofen the past two days means that this AM's weigh-in only showed me down 8 pounds. Heck, it's a week. 8 pounds? I'll take it! 

I have a little back problem, not sure what that's all about, but when it's over I'm going to start Callanetics again. (Ugh, that means taking progress pics) I've really only tried one new recipe this past week, for coconut pie, but it was GOOD! Originally they called for 2 cups heavy whipping cream, but I decided to substitute a can of coconut milk, for a savings of nearly 1000 calories!

* Exported from MasterCook *

Coconut Custard Pie

Recipe By : modified by Pami
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
13 1/2 ounces Chaokoh coconut milk -- or 2 cups heavy cream
1 cup unsweetened coconut meat
4 eggs
1/4 cup butter
2 teaspoons coconut flavoring
2 teaspoons vanilla
1/2 teaspoon baking powder
1/4 teaspoon salt
liquid Splenda equivalent to 1/2 cup sugar
whipped cream for serving -- optional

Pre-heat oven to 350F. Butter a 9 inch pie pan.

Place all ingredients in a blender and blend until smooth.

Pour into prepared pan and bake for approximately 1 hour until top is golden brown and set.


Store in refrigerator overnight to give the "crust" time to better set up.

Top with whipped cream prior to serving. (Optional)

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 247 Calories; 23g Fat (84.8% calories from fat); 5g Protein; 4g Carbohydrate; 2g Dietary Fiber; 122mg Cholesterol; 203mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates.

With 2 cups heavy cream: 362 Calories; 37g Fat (89.4% calories from fat); 5g Protein; 5g Carbohydrate; 2g Dietary Fiber; 203mg Cholesterol; 217mg Sodium.

With 13.5 oz can Chaokoh coconut milk: 247 Calories; 23g Fat (84.8% calories from fat); 5g Protein; 4g Carbohydrate; 2g Dietary Fiber; 122mg Cholesterol; 203mg Sodium.

I've also begun visiting the forums at again. Ack! There are just some people who will never get it. Seriously. I've been away for almost a year (50 weeks to be precise) and there are the same old people over there, trying to "modify" a diet one way or another, to suit themselves, and they are not losing an ounce. "IrateJenny", give it up! There is no diet that allows you to shove calories in your piehole 24/7, and guarantees you will lose weight. She's one who tried intermittent fasting, but could only make it about 6 hours without eating. Then tried to modify THAT plan. 300 pounds, diabetic, and not willing to follow any plan the way it's written. I predict she won't ever make goal. 

There's a whole array of less-than-role-model characters over there. There are the eternal tweakers, like our friend IrateJenny, then there are the debaters: it doesn't matter WHAT the topic is, they're going to argue about it. Leo41 comes to mind. She's like 70, 75- in that neighborhood, and had to lose like 200 pounds. She'd destroyed her metabolism so she had to do a lowfat diet, and now she preaches that bu****it to everyone. Yeah, when you're 100 years old, and need to lose 200 pounds, you DON'T do the diet of a 20-year-old who needs to drop about 15. Duh. Anyway.... more on them later....

Sunday, April 7, 2013

Resurrecting this old blog

A couple weeks ago, DBF had a routine doctor visit. He came home and announced that once the high-carb crap he had bought was finished up, he was hitting lowcarb again, hard. He said his weight, blood pressure, cholesterol and A1C were all up. I'm glad to see he's going back to lowcarb. I feel so much better on lowcarb myself, but since he buys the groceries, I'm not usually able to follow it too strictly. Well, I could, I guess, if I really wanted to. If I wanted to not eat, rather than having hot pockets, for example. I'm not going to say it's all his fault that I'm not in ketosis (wow, how long has it been???) but I do look for it to be a bit more achievable now.

I've been pinning recipes to a board called "Looks Like I Can Low-Carb This!" for a little while, so if I am feeling bored, I will go and choose one to experiment with. We ate at Golden Corral today for breakfast/lunch (was around 11 AM) and kept it pretty starch-free and lower-sugar (he had cocktail sauce on his shrimp and I ate a couple tablespoons of cole slaw and some pulled pork with BBQ sauce). It wasn't great, but it was much better than we'd been doing.

So I'm going to start trying some new recipes and I will post the ones that meet with my approval. Ha, even if they don't meet with my approval, sometimes I can figure out how to modify it to make it edible. Most of my recipes come from mainstream recipes that I've converted to lowcarb- and a few from the Low Carb Friends Bulletin Board and/or their Recipe Rooms. (When I post a recipe that isn't my original, I give credit to the creator.) If you are interested in what I'm making next, you might want to bookmark this page and make it a point to check back every week or so. We are both full-time students, so cooking doesn't get as much attention as it used to. A hamburger patty is fast, edible and 0 carbs, but there's no reason for me to post that recipe. I do have some things in mind that I want to try, so I will be posting about them here.

There are plenty of Low Carb cooks out there, with websites, books, blogs, what have you. I have a couple books (not impressed - my own creations are much tastier!) and I've tried some recipes from some of the other people who claim they can cook. I can heartily recommend CarolynF from Low Carb Friends (if you find a recipe of hers- you can bet your bottom dollar it's gonna be good!) and Kevinpa from Low Carb Friends (God rest his soul- he passed about 2 years ago). Other than those two, I don't have any favorite LC cooks.

All that being said, I did make someone else's recipe Friday night. However, it was someone's recipe that someone else modified then I modified it further still. There were nine of us on Friday night, and we ate it all. No pictures. And not a one of them was a low-carber! I think that qualifies a recipe as a raging success! And it doesn't even sound good. It was one that I posted in November of 2010- and it didn't have a picture then, either. Anyway, it was called PhoebeHerself's Pumpkin Sausage Soup. Try it. It sounds very bad, but I'm telling you, nine of us went through a double batch of it, and there was PLENTY of other food to choose from. I'll get a picture of it next time I make it, but it probably won't be until fall. It is perfect cold-weather comfort food. 

Tuesday, May 8, 2012

Something like Mio

I'm trying to duplicate the Mio drops, for much less $$$ (that stuff is $4 for just a touch over three tablespoonfuls). Yikes. So here's where I am in the experimenting:

I used 3 Tablespoons of water
60 drops of liquid Splenda
2 envelopes unsweetened Kool-Aid

It's actually pretty good, but I'm going to tweak it a little more. I think it could be a little sweeter- if you were making Kool-Aid in the pitcher, with four quarts of water, you would add at least 48 drops of Splenda for two envelopes of powder. I think it needs about 50% more than that (some flavors, anyway). Anyway, following along that logic, my little batch of fake Mio should have at least 72 drops of Splenda. I used lemon Kool-Aid  and that is one of the flavors that I don't oversweeten. Next up will be grape- and I usually add extra sweetener to grape. I love lemon and grape together- but I don't know of anyone else who would use it, so that would take me forever to use on my own. Kool-Aid packets are on sale here this week for 16¢ (they're only 18¢ when they're not on sale). Good time to experiment anyway, summer is coming!

Monday, April 9, 2012

So many things I can't wrap my head around.....

I've been doing this JUDDD plan for 14 weeks as of yesterday. I have lost 23.5 pounds in that time, and believe that I could have lost much more. I believe my metabolism is slowed down for a few reasons- one of which is my OTC allergy medicine. I want to lose more, and I wouldn't mind losing just a little faster, but I am losing, so I'll take it. I have spent a lot of time at LCF's JUDDD forum these past three months, and I have seen people post things that just make me scratch my head and go "huh?". Just going to vent for a minute- and list a couple of these things that I don't really understand:

  • Why do people set a goal weight that is not only overweight, but obese even?  I mean, if you're on a diet, isn't the idea to get below the obesity threshhold??
  • OK, you get some 300-pounder posting over there about how s/he did all these modifications to whatever diet they were following, and then pissing & moaning about how they're not losing? Really?
  • I don't understand the people who complain that they can't stick to their WOE because they don't "feel full". Hello?  Dontcha think that maybe striving for a "full feeling" all the time might have contributed to your problems? Is feeling a little "empty" such a bad thing?  Try it sometime- I believe there are some people who have never experienced this sensation. And they weigh 300 pounds. Or more.
  • Which brings up the next point- people who complain that they're "hungry" on DDs. (On my plan, we alternate feasting and fasting. The fasting days are referred to as "down days" or DDs. Feasting days are "up days" or UDs.) In developed nations, there are so many people who have never experienced "hunger"- what they are complaining about is "appetite". I have no patience with these people.
  • I also have no patience with people who have had WLS, and not respected it, and are now trying to fix the damage they're done by eating past the capacity of their "pouch" or whatever modification they've had done. Actually, I have no respect for anyone who has had any WLS at all- but that's just me. I don't hate you if you've had surgery- just don't talk to me about it and we'll get along fine.
  • I understand about confession and all that, but seriously, if you've not respected your calorie ceilings, don't post about it, and expect me to be all compassion and kumbaya. It ain't gonna happen. You're a grown-up- act like one. You know what you did wrong, you know what you need to do to fix it. If you don't have the willpower to get back on track, I'm sorry, and that's the extent of the compassion you're gonna get from me.
OK, I said a couple, and I'm going a little overboard here, so I'm going to stop. Just felt like I needed to get that off my chest before I go off on someone on another website and get myself banned.

Sunday, February 5, 2012

A little common sense

I made the statement yesterday that "a little common sense goes a long way", especially when it comes to searching out answers to your questions, online and elsewhere. Below is an example of what I'm talking about. I found this when I was searching for some information for myself, and I was glad when I found out that someone had the same question I had:

Do you ever wake up the next day (your UD) and you're not hungry? I fasted yesterday (black coffee & iced tea), my tummy was growling when I went to bed and I thought "I can't wait to eat tomorrow!". Well here it is tomorrow and haven't eaten yet but I'm perfectly content. I feel that I could easily fast today but I know that's not how this WOE works.

I remember having this issue the last time I did JUDDD. I eventually quit fasting on my DDs but couldn't keep my calories under 500. It's like once I start eating it's all downhill from there. I think fasting is a control thing for me. Anyone else screwed up like this? If so, what are you doing about it?

Well, the first answer came from one of the experts on the LCF JUDDD board:

 Yes and no. Yes in that I'm not usually hungry in the morning on my UDs, and as I'm really familiar with fasting, I know it's because of the extreme restriction the day before. No in that I don't pay any attention. Just eat SOMETHING now. Anything that you can manage, even if it's random and not perfect - for example, yesterday I had leftover Chinese food for breakfast!  If you do this, you'll "break the seal" and can carry on with the rest of your UD. But if you just keep waiting til you're hungry, you'll wind up eventually really messing with your metabolism.

WTH??? OK, this doesn't make any sense. If you wait until you're hungry to eat, you're really messing with your metabolism? Where did this answer come from? I mean, they're talking about Down Days being limited to a percentage of Up Day calories, only because people can't comply with a true fast every other day. In a perfect world, Dr. Johnson would have you alternate a rather generous calorie allowance with a 0-calorie allowance. And now we have some genius telling us that if we wait until we get hungry at 10, rather than eating at 6 when we roll outta bed, we'll destroy our metabolisms? Gotta go check this out- BRB

I'm back- and lo and behold- our expert has been at it for a grand total of NINE DAYS! At the time I had the question, I was a newbie of 3 1/2 weeks, so I really have no confidence in this person's opinion. Just one of many instances where "a little common sense goes a long way". Please be very careful when taking someone's advice. If it doesn't sound right, check it out in more depth. If you've never heard of the author, check him/her out and find out if they even have any business offering advice.

Saturday, February 4, 2012


Yep- after 11 years of low-carbing in one form or another, I'm doing something new. As of January 1, 2012, my new diet will be the JUDDD method. I can still eat low-carb, and I will eat relatively low-carb, but I won't be as strict about it as I have been in the past. I will be paying more attention to Glycemic Index and Glycemic Load than to carb count. JUDDD is sooooo easy (for me), and it works (for me)! Like I said, I started on January 1, almost 5 weeks ago, and as of this AM, I am down 13 lbs!!!  The biggest difference between low-carb and JUDDD is that JUDDD requires calorie counting- eek! But thanks to myfitnesspal, I'm doing OK in that area. I learned from the people at LCF that you don't need a book to do this WOE; everything you need to know is on the website. Tomorrow is the SuperBowl and I'm going to eat pizza- and it's going to be regular carry-out pizza from Little Caesar's- it's 280 calories a slice. On JUDDD I eat a lot of calories every other day, then only 20% (or less) of that amount on alternate days. The high-calorie days are known as "Up Days" and the low-calorie days are "Down Days". The inventor of this method is James Johnson, hence the JUDDD (Johnson's Up Day Down Day) diet. The same warnings come with this WOE as with any other WOE- be careful about where you get your information, a little common sense goes a long way, if you can't handle fluctuations on the scale, don't weigh every day, those sorts of things.

THIS is why I say if you can't  handle fluctuations on the scale, don't weigh every day!

Monday, January 2, 2012

Sausage-Stuffed Banana Peppers

* Exported from MasterCook *

Serving Size : 12
Categories : Miscellaneous

8 ounces Italian sausage -- crumbled, browned and drained
8 ounces cream cheese -- softened
4 ounces cheddar cheese -- shredded
1/2 medium onion -- chopped
1/2 teaspoon black pepper
1/2 teaspoon granulated garlic
1/2 teaspoon dried parsley
1/2 teaspoon dried chives
1/2 teaspoon Old Bay Seafood seasoning

12 banana peppers -- halved lengthwise, seeds and membranes removed

Preheat oven to 400F.
Combine all ingredients except banana peppers in medium bowl. Mix thoroughly.

Stuff each pepper half; place on greased baking sheet, or on a broiler rack.

Bake about 30 minutes, or until peppers are soft and filling is bubbly and beginning to brown.

Yield:   "24 pieces"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 184 Calories; 16g Fat (76.3% calories from fat); 7g Protein; 4g Carbohydrate; 2g Dietary Fiber; 45mg Cholesterol; 262mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 2 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Wednesday, December 7, 2011

Creamy Raspberry Jell-O Shots


1 small package (4 serving size) sugarfree raspberry flavored gelatin powder
1/2 cup boiling water
6 ounces (1 individual cup) CarbMaster raspberry flavored yogurt
6 ounces (3/4 cup) raspberry flavored vodka, chilled

Combine gelatin powder and boiling water in a small mixing bowl. Stir gently until combined.

Add the yogurt and vodka, and stir well. Yogurt should be well-incorporated, and shouldn't appear in clumps. Mixture will have a creamy pink appearance.

Pour into individual serving cups. Chill until set.

For 6 "shots", each with a whole ounce of vodka, use 1/3 cup of mixture per serving.
For 8 "shots", each with 3/4 ounce of vodka, use 1/4 cup of mixture per serving.


Saturday, November 12, 2011

November 12 ALREADY!

-and I haven't posted here in almost two months! School is really kicking my tail- and I figure I'll be able to post late on my blog without any repercussions, but if I do my assignments late, I'll pay for it. Therefore, I've been neglecting my blogs. Anyway, we're getting ready for the football games, so I want to share what we're making for lunch- because almost all the Big 10 games are at noon.

We're making baked wings, which I normally don't like, because I don't like wings (or any meat, for that matter) that have been baked in a pan, sitting in a pool of grease. So, to resolve that problem, we put a couple of cooling racks over the huge jelly roll pan we have, and the grease drips off. Problem solved! I like hot wings, but FatCat doesn't, so for seasoning, we found a recipe for a dry rub that is perfect on just about any meat you cook. I first tried it back in the summer, and it made a great big batch that has lasted us until maybe a couple weeks ago. So I made some more this morning:

It came from, and you can click anywhere on the recipe to be taken to the page where it is posted. Go read the reviews! This is one awesome rub- and like I said, you can use it on a variety of meats- or anything you season! I think a pinch of this in the yolks would make some delicious deviled eggs, though I haven't tried it yet. I did make a couple substitutions- and I've never made it exactly the way the recipe directs, so I don't know if my changes make it better, worse, or pretty much the same as the original. I've done this both times I've made this, so I guess I should document it here:

For the freshly ground black pepper, I used coarse-ground black pepper from a jar.
For the oregano, I used pre-mixed Italian seasoning.
For the thyme, I used a pre-mixed poultry seasoning.

This is very similar to the recipe for Emeril's Essence, which I have not tried. The ingredients are identical; the proportions are a little different.

Sunday, September 25, 2011

Low-er Carb Apricot Habanero Jam

Oh yeah!  That's what I'm talkin' about!

Original recipe appeared here, but this is what I did:

1/2 pound habanero peppers (a pound is 52 peppers, so I just counted out 26)
1/2 medium red onion - chopped
1 cup cider vinegar
2 cans apricots, packed in fruit juice, no sugar added, drained (reserve juice)
1/4 cup juice from apricots
2 drops red food coloring
6 drops yellow food coloring
2 cups Kevinpa's sweetener blend
1 teaspoon liquid Splenda (equivalent to 4 cups sugar)
1.75 oz. pkg. SureJell premium fruit pectin for less or no sugar needed recipes

Cut off stem ends of peppers and blend together with chopped onions, vinegar, apricots, apricot juice, and food coloring. Pour the pepper mixture into a large non-aluminum pan and bring to a simmer, stirring constantly.

Stir in the sweeteners and the pectin, and bring to a hard boil. Continue stirring.  Boil exactly one minute, still stirring, then remove from heat.

As soon as you are able to stir down the boil, pour into hot sterilized jars, leaving 1/8" headspace. Wipe down rim of jar and place lids. Screw rings on and leave to cool.

(The original recipe was for freezer jam.  You were supposed to pour the hot mixture into plastic freezer containers, let cool, then store in the freezer until needed.  My jars all sealed, so I'm just keeping them in the refrigerator.)

I got 5 (8-ounce) jars, with about 2 Tablespoons left over, for a cook's sample.

The recipe called for 4 drops of red food coloring, and that's what I used.  I think it's much too red, so next time I will use only a drop or two of red, and the same 6 drops of yellow that the recipe calls for.  Other than the color, I'm totally happy with this recipe.  I made a grilled cheese sandwich on LC whole grain bread, with American cheese, and used a scant teaspoon of this jam to spread on one of the slices of bread, and that was just about perfect heat.  Then we got little packages of cheese-filled snack crackers (not lowcarb) and spread the jam over about half the surface of the little cracker sandwich.  Seems the more of these we ate, the more jam we spread over the next one.  This might be just a touch addictive.

Thursday, September 22, 2011

Where are you going to find hidden carbs?


Oh wow, where do I start? Well, the obvious ones are protein bars, candy bars, ice cream; basically all the sweet stuff you would find in your store that says "sugar-free" on the label. Even Jell-O has hidden carbs. (It's a sure bet that there are hidden carbs in a product if a label states "net carbs, digestible carbs, impact carbs, effective carbs, etc". If they have to say that, then you know they are trying to hide something.)

Here's a short list of some of the hidden carbs (as well as carbs you may think you don't have to count) that I've found:

1- Cheese-

These vary, but for the sake of simplicity, count 1g per ounce.

2- Coffee-

Count .8g per 6-ounce cup of brewed coffee (keeping in mind that most cups these days are much larger than 6 ounces).

Count .7g per rounded teaspoon of instant coffee.

3- Crystal Light-

Count 1.25g per 8 fluid ounces.

4- Cream-

Count 6.6g per cup of heavy whipping cream, or .4g per tablespoon.

Count 10.4g per cup of half & half, or .6 per tablespoon.

5- Deli meats-

These vary w-i-d-e-l-y. Check the ingredients (most contain sugar in some form; corn syrup is very common) as well as the nutritional panel.

6- Eggs-

Count .7g per large egg, or 2g per 3 eggs.

7- Jell-O-

Count 1.5g per 1/2 cup (prepared).

8- Mayonnaise-

Count .25g per tablespoon of real mayonnaise. Mayonnaise-type salad dressings (Miracle Whip, SpinBlend) are 2g per tablespoon.


These vary, but most of them use starch fillers, and some of the liquid preparations have sugar. Check out Cheri's newbie site for a link to the carb counts of some of the more common medications.

10- Organ meats-

Beef liver has the highest carb count I've found, with 9g carbs per 4-ounce serving. As far as I'm concerned, this is just a happy excuse to get out of eating it.

11- Shellfish-

Count 2.9g for clams, .6g for lobster, .8g for Dungeness crab, 1g for shrimp, 2.7g for scallops. (All counts are for 4-ounce servings.)

12- Spices-

Red pepper, chili powder and cinnamon have over half their carbs coming from fiber, but most of the spices you use don't have significant amounts of fiber. For 1 teaspoon, count red pepper as 1g (.7g fiber), black pepper as 1.7g, garlic powder as 2.3g, Lite salt as .5g, chili powder as 1.4g (.9g fiber), cinnamon as 2.1g (1.4g fiber), ground cumin as .9g, oregano as .5g. A fresh garlic clove is 1g.

13- Splenda-

Liquid Splenda has 0g carbs, but if you use the packets or the granular variety, count 1g per packet, or 1g per 2 teaspoons (24g per cup) of the granular.

14- Vinegar-

This one surprised me. I would have never guessed that vinegar has twice the carbs of cream! (Well, I knew about the balsamic vinegar, but never thought about white vinegar, cider vinegar or wine vinegar having so many carbs.) Count .8g per tablespoon (12.8g per cup) of white vinegar, .9g per tablespoon (14.4g per cup) of cider or wine vinegar, and 2g per tablespoon (32 per cup) of balsamic vinegar.

Monday, September 5, 2011

Coconut Chocolate Squares

This was super easy and very scrumptious!  

5 ounces unsweetened shredded coconut
1/3 cup water
8 drops liquid Splenda (from the .5 ounce bottle)

2 ounces unsweetened baking chocolate

2 Tablespoons butter

This may take a little while, so plan ahead.

First, put coconut in a jar with a screw-on lid.  Measure water and add Splenda to water in measuring cup.  Add water to coconut in jar and shake well.  Let jar stand for a few hours, shaking on occasion, until all liquid is absorbed.  At this point, you will have sweetened coconut.

Take about half the sweetened coconut and put in a dry skillet over medium heat.  Stirring frequently, cook coconut until moisture evaporates, and coconut turns a toasty brown.  Remove from heat and let cool for a few minutes.  (This part is optional, but it's what I did, so I'm including it here:  dump the toasted coconut into bowl of food processor and process at highest speed for a few seconds until coconut is pulverized.)

Place both squares of unsweetened chocolate in microwave for 30 seconds or so; you don't want it to lose its shape, but it should soften up a little.  

If you're not pulverizing the coconut, just find a cereal bowl or something to hold it for a few minutes while you use the skillet again.  Melt the butter over low heat, and stir in sweeteners.  Keep cooking and stirring until sweeteners are dissolved.  Turn off heat, and add chocolate to skillet.  Stir until chocolate is completely melted, and everything is blended well.  

Return coconut to pan and stir with a rubber spatula until all is well combined and every piece of coconut is chocolate-coated.  Pour into a square sandwich keeper and pack down well with rubber spatula.  Using a knive or the edge of the spatula, cut mixture into 16 squares.  

Chill until set.  Remove from refrigerator and serve at room temperature.

Friday, September 2, 2011

Adriana's Pizza Bites

I ran across this recipe some time ago, don't remember what I was looking for at the time, but I bookmarked it, and actually got around to making it today.  This is exactly the kind of food I look for from September thru November (NCAA football season).  I did not follow Adriana's recipe, but I don't imagine there is anything any better or worse with the way either one of us did it.  It appears to be the basic cream cheese muffin recipe, minus any sweetener, with savory ingredients added.  This is Adriana's version, and my changes are in blue and in parentheses:

8 oz. pkg cream cheese, softened
2 eggs
1/4 cup pizza or pasta sauce, the lowest carbs you can find. The one I used had 2 net carbs per 1/4 cup
(I used a ripe Roma tomato from the garden)
1 cup mozzarella cheese, shredded
(I used shredded Italian blend cheeses)
2 fresh basil leaves, chopped or torn into small pieces
(I used a rounded teaspoon of dried "spaghetti seasoning")
2 tbsp parmesan cheese, grated
32 slices of pepperoni, plus an additional 1/4 cup chopped pepperoni
(I did one batch with chopped pepperoni and one batch without)
2 slices of canadian bacon or ham, chopped
(I used 1/3 cup of browned, drained, crumbled Italian sausage)
2 tbsp sliced black olives
(I did not use this- DBF will not touch olives)
2 tbsp chopped green bell pepper
(I used half a hot banana pepper from the garden, seeded and membrane removed)
2 tbsp chopped red onion

1 mini muffin tin, preferably a 24 capacity one


1. Preheat the oven at 350 F.

2. Place one pepperoni in the bottom of each mini muffin tin. Press down on them to make them stay.
(Rather than pressing down into the cups, I microwaved them, 16 at a time, for 45 seconds, before I used them.  They shrank up a little bit PLUS it got rid of much of the grease PLUS when they cooked, they got a little bowl-shape, so I used that to my advantage in the bottoms of the cups.)

3. In a large mixing bowl, mix the cream cheese and eggs until thoroughly combined. Add the pizza or pasta sauce, mozzarella, parmesan, basil, chopped pepperoni, ham, green peppers, olives and onions.
(I started with the onion, tomato, pepperoni, pepper, sausage, Parmesan and spaghetti sauce seasoning in the food processor.  Pulsed it until it was very finely chopped.  Then I added the cream cheese and blended that in until it resembled store-bought ham salad, and finally, the eggs.  Once that was all chopped and blended, I added the Italian cheeses.)

4. Fill each mini muffin space to the top with this mixture. Be careful not to overfill.
(I used a 1-Tablespoon cookie scoop to fill the cups.  It didn't come to the top, but I got 36 snacks out of the mix- BOTH times I made it.)

5. Bake in the preheated oven for 12-15 minutes or until lighly golden brown and set.
(Mine baked for 18 minutes.)

6. Remove them from the pan by passing a small knife around the edges. They should pop right out with no problem but if you know your pan tends to stick then add pam before baking.
(I let them cool for 15 minutes before I tried removing them from the pan.)

7. Place remaining pepperoni's in the bottom of the tins and add remaining mixture and bake as directed.

Mmmm, mmmm good!

Thursday, September 1, 2011

Black Bottom Buckeye Pie

Start with a baked 10" pie shell

Black bottom-

This is easy.  I am just doing a simple half-and-half and chocolate chip ganache for the bottom of my pie.  However, I do not use half-and-half, therefore I don't buy it.  Therefore, I don't have any.  So, I faked it with CarolynF's LC milk and a little butter.

2/3 cup LC milk
1 Tablespoon butter

Heat milk and butter over medium heat until just ready to boil.  Remove from heat and stir in chocolate chips until completely melted.  Allow to cool for about 10 minutes, then spread evenly over bottom of baked pie crust.  Refrigerate until well-chilled.

Peanut butter crumbles-

3/4 cup of some sort of granular or powdered sugar substitute (something with substance, SA or some blend of various SAs- I used a mix that Kevinpa developed, which does actually sweeten chocolate) 
1/2 cup creamy peanut butter

Place 1/2 cup of sweetener in bowl of food processor.  Drop spoonfuls of peanut butter over sweetener and lock processor lid.  Pulse several times, until sweetener and peanut butter are well-combined, but still appearing as small peanut butter cookie dough pellets.  Remove lid and sprinkle remaining sweetener over pellets and replace top.,  Process very briefly until pellets break up into much smaller pellets.

Sprinkle peanut butter crumbles evenly over the chilled chocolate layer.  Leave the last tablespoonful or so of crumbles in the processor if you wish to sprinkle them over the finished pie.

Puddin' layer-

This is just two (4-serving size) boxes of sugarfree instant vanilla pudding (I used the store brand), mixed with 3 cups of ice-cold LC milk.  You pour it evenly over the crumble layer, then sprinkle with reserved crumbles (if you saved them).  .

Either way, stick it in the fridge until tomorrow.  After it's thoroughly chilled and set, cut into small servings.  This is a rich pie!


Wednesday, August 31, 2011

Trying a Pie Crust

Got the original from Cooks Illustrated- this is my first attempt at lowcarbing this recipe.  It's probably not complete in its conversion, but this is where I started:

1 1/4 cups Carbalose flour, divided
6 Tablespoons salted butter, ice cold, cut into at least 6 slices
4 Tablespoons solid vegetable shortening, ice cold, cut into at least 4 slices
2 Tablespoons unflavored vodka, straight from freezer
2 Tablespoons ice cold water

Place 3/4 cup flour in work bowl of food processor.  Drop butter and shortening slices on top of flour and process about 15 seconds, or until mixture resembles small-curd cottage cheese.  Using a rubber spatula, scrape down sides of work bowl and incorporate scrapings into mixture in work bowl with a few quick pulses.  Add remaining flour and pulse about 5 times, just to evenly distribute dry flour into the shortening mixture. 

Transfer mixture to a medium mixing bowl.

In a small cup, combine vodka, ice water and Splenda.  Sprinkle liquid over the flour mixture.  Using a rubber spatula and a folding motion, mix liquids in until dough is slightly tacky, and sticks together.  

Form mixture into a flattened ball and wrap in plastic wrap.  Chill for several hours before rolling out to fit in a pie tin. 

At this point, I have the dough mixed, and chilling.  I will update this post when I've rolled it out and baked it.
OK, I tried to roll this out, but it's 95+ degrees here, and it's not rolling well at all.  Very moist dough.  Ultimately, I patted it into my pie pan, and pricked the bottom and baked it (~20 minutes @  425F).  It's cooling now, so no opinions yet on flavor and/or flakiness.

You can see that I didn't get it patted out evenly, by the uneven color:

Monday, August 22, 2011

Jalapeno Poppers


The jalapeno plant is FULL of peppers, and this is the easiest thing in the world, so why not?

jalapeno peppers 
8 slices bacon 
4 ounces cream cheese -- softened 

Slice peppers lengthwise; remove as much seed and membrane as desired. (The seeds and membranes are where the "hot" is.) 

Fill each pepper half with cream cheese. 

Cut bacon slices in half crosswise, wrap each stuffed pepper in 1/2 slice of bacon. Secure with toothpicks. 

Arrange on broiler rack and place in cold oven. Set oven temperature to 375 and bake for 30 to 35 minutes, until peppers are soft and bacon is crisp.

- - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 180 Calories; 16g Fat (80.6% calories from fat); 6g Protein; 2g Carbohydrate; 1g Dietary Fiber; 42mg Cholesterol; 286mg Sodium. Exchanges: 1 Lean Meat; 1/2 Vegetable; 2 1/2 Fat.


Monday, August 8, 2011

Mocha Cappuccino Brownie Pie

Not a recipe- but I'll outline what I did here:

I used an Atkins brownie mix- the old ones that are discontinued- I bought a bunch at a discount and froze them.  I would imagine that you could use any lowcarb brownie mix that you like.  The package calls for 1/3 cup oil, 1/3 cup water and an egg.  I used Torani coffee flavored syrup in place of the water and baked it in a greased glass pie pan.  The baking time was similar to the baking time for the 8" square, but because I was baking in glass, I reduced the oven temperature to 325F.  When it was done, I let it cool at room temperature overnight.

Next morning- I put 1 1/2 cups of ice cold water in a small, deep mixing bowl, sprinkled over a rounded tablespoon of Nido milk powder, and let it dissolve for a minute.  Then I put in both envelopes of a package of Sans Sucre Mocha Cappuccino mousse mix, and beat it for 5 minutes.  Piled it on top of the brownie base in the pie pan, and stuck it in the fridge until serving time.


Wednesday, July 20, 2011

Stringy Barbecue

When I was a kid, we always called it "stringy barbecue", I guess to differentiate it from sloppy joes? I don't know for sure, but this was always my favorite. I think my mom got the recipe from a leaflet published years ago (maybe even before I was born) by Swift and Company, It always felt like an "occasion" when she made this for us:

4 pounds boneless beef stew
9 cups shredded cabbage
2 cups ketchup (use Bruce's ketchup here- you will need about 1 1/3 batches, so go ahead and double it)
2 tablespoons horseradish (I have to leave this out- FC won't touch horseradish)
2 tablespoons lemon juice
1 tablespoon prepared mustard
3/4 cup Worcestershire sauce
1 tablespoon salt
1 1/2 cups water

(may add liquid smoke, if desired)

Place beef in large kettle with water to cover. Simmer two hours, until meat is very tender. (I simmered it for more than two hours, until the meat fell apart- because that's the way I like it.)

Remove meat from broth ; cut into small pieces.

Place meat and remaining ingredients in kettle with broth, and simmer for 45 to 60 minutes.

* Exported from MasterCook *
Bruce's Ketchup
6 ounces tomato paste
1/2 cup water
1/4 cup white vinegar
1 teaspoon salt
1/4 teaspoon onion powder
liquid Splenda -- 1 or 2 drops

Combine all ingredients in a small bowl.
Refrigerate for several hours before using.

Per Serving (based on a two-tablespoon serving): 12 Calories; trace Fat (4.7% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 290mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Other Carbohydrates.


Wednesday, July 6, 2011

Microwave Beer Dogs!

I have been somewhat disappointed with the "beer brats" they sell in the stores; you have to use your imagination to try and find the beer flavor- and I don't like imaginary beer. I've been playing around with this idea in my head for a while- and I decided yesterday to try it. (It works!) 

I took a pound of hot dogs (it could be brats or metts or whathaveyou- but I thought it would be better to start cheaper) and put them on a platter and microwaved them for 12 minutes. That's right- one pound of hot dogs in the microwave for twelve minutes! I nuked them three minutes at a time, and rearranged them on the platter every time I went to re-start the microwave, so they all got cooked/dehydrated evenly. My thought was that if you dehydrate them enough, you can re-hydrate them with beer, therefore actually adding beer to the sausage, and you should be able to taste it- no imagination required.

At the end of twelve minutes, they were all shriveled up and dry and just the way I wanted them. They are pretty small too, so it wasn't hard to find a small covered baking dish that would hold them all in a single layer. I poured on a can of beer- just a regular 12-ounce can- I used Pabst Blue Ribbon because it's what was in the fridge. When I drink beer, I like Michelob Ultra, but FC likes his PBR, and I like it for cooking, because it does have a stronger flavor than a light beer.

Anyway, I covered the dish and back in the microwave it went. At this point, I used only 10% power, because I started way too early and FC wasn't due home for a few hours yet. (I think you would only need to heat it until the beer boils and then let it stand until the dogs rehydrate.) Anyway, I kept it at 10% power until about a half hour before he got home, and then removed it and let it sit at room temperature until we ate.

OMGosh!! There was actual beer flavor in there! Even FC said "I think they taste pretty darn good" which is huge- since his most flattering compliment usually comes in some form of "These aren't too bad". These weren't only "not bad"- they were good- and "pretty darn good" at that! Success!

Thursday, June 30, 2011

Aunt Deannie's Macaroni Salad

modifications for lower carbs shown in red

10 ounces frozen mixed vegetables -- cooked and drained

1 cup shell pasta -- cooked and drained
(I used Dreamfield's elbows)

1 cup sliced celery

1/2 cup chopped onion

1/2 cup chopped green bell pepper

15 ounces canned red kidney beans -- drained and rinsed
(I used black soybeans)

3/4 cup sugar
(I used 1/3 cup DiabetiSweet and 8 drops liquid Splenda from the 1/2 ounce bottle)

1 Tablespoon flour
(I used 1 teaspoon ThickenThin not/Starch*)

2 teaspoons prepared mustard

1/2 cup vinegar

salt and pepper -- to taste

2 Tablespoons butter

Combine first six ingredients in a covered 2-quart bowl.
Cook sugar, flour, mustard, vinegar and salt & pepper until thickened.
Remove from heat; stir in butter.
Pour over macaroni and vegetables. Toss to coat.
Cover tightly and refrigerate overnight before serving.

Per Serving (before modifications): 230 Calories; 4g Fat (13.5% calories from fat); 6g Protein; 45g Carbohydrate; 6g Dietary Fiber; 8mg Cholesterol; 258mg Sodium. 

Per Serving (using lower-carb modifications): 229 Calories; 6g Fat (25.3% calories from fat); 8g Protein; 32g Carbohydrate; 5g Dietary Fiber; 10g "protected carbs" from Dreamfields pasta ; 10g Sugar Alcohols; 8mg Cholesterol; 88mg Sodium. 

*I'm not absolutely convinced that a thickener is necessary- and Expert Foods went out of business so it's getting difficult (if not impossible) to find the ThickenThin anymore.  Dixie Diner has a similar product, available at Netrition, which I have not tried yet.

Saturday, April 16, 2011

Posh Squash

This recipe is the only reason I'm even trying to grow yellow squashes in my garden this year. I have six little squash sprouts from the eight seeds I planted. I found the recipe last summer on and tried it, and made it a few times. That just doesn't happen with me. I'm not a squash-lover. (Well, I guess I am now.) This is just an amazing combination that really hits the spot.

2 pounds yellow squash, crookneck (see Notes, below)
2 eggs
1 cup mayonnaise
1 small onion, finely chopped
1/2 green bell pepper, chopped
1/4 teaspoon thyme
3/4 cup grated Parmesan cheese
1 Tablespoon butter
salt and pepper, to taste

Cut off stem and blossom ends of the squash. Scrub but do not peel the squash. Cut into 1/2" slices.

Put squash into a small amount of boiling water. Use the salt and pepper to season to taste. Boil the squash until tender then drain and set aside. (see Notes, below)

Beat eggs, blend in the mayonnaise, onion, green pepper and thyme. Stir in the well-drained squash and season to taste if salt and pepper need to be added.

Spoon into 2 1/2 quart casserole, sprinkle with the Paremasan Cheese and dot with butter.

Bake uncovered at 375 degrees for 25 to 30 minutes. It is done when it is puffed up and brown.

Per serving (based on 8 servings): 291 Calories; 29g Fat (83.3% calories from fat); 6g Protein; 7g Carbohydrate; 3g Dietary Fiber; 72mg Cholesterol; 331mg Sodium


I used 3 big(ger) squashes- sliced from neck down until I started seeing seeds. Then halved them lengthwise, scraped out seeds w/ a spoon, then cut lengthwise again. Continued slicing these lengthwise quarters about the same thickness as the neck.

Also steamed, rather than boiled, the slices.

Saturday, March 19, 2011

Comfort Food

I'm feeling lousy- and in need of comfort food. Though this is lower in carbs than it would be using canned soup and regular bread, it is just as good. So I just finished my tomato soup and grilled cheese lunch, topped it off with a couple of cold pills, and am about to pop a cough drop and go lie down in front of the TV (Animal Planet).

* Exported from MasterCook *

Tomato Soup

Recipe By : LCF Recipe Room
Serving Size : 1 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces tomato sauce
1/2 cup water
2 Tablespoons heavy cream -- more if desired
1 drop liquid Splenda
salt to taste

Combine all ingredients in a 4-cup Pyrex measuring cup.

Microwave on HIGH for a minute at a time, stirring after each minute, until hot.

- - - - - - - - - - - - - - - - - - -

Per Serving : 171 Calories; 11g Fat (55.3% calories from fat); 4g Protein; 17g Carbohydrate; 3g Dietary Fiber; 41mg Cholesterol; 1387mg Sodium.

I made a grilled cheese with 2 slices of "HealthyLife" LC bread (from Kroger). Yeah! It hit the spot!

Thursday, January 13, 2011

Another Cole Slaw

So, I tried a new cole slaw dressing recipe tonight. It was posted as "Almost Marzetti's Slaw Dressing" and OMG, is it GOOD!! I did mine just a little differently, but I can't get over how good this was- for something that took about a minute to put together. If you're interested in the original posted version of this recipe, just click the link above. Here is how I did it:

1 cup mayonnaise
2 Tablespoons red wine vinegar
1 Tablespoon yellow mustard
1/2 teaspoon celery seed
8 drops liquid Splenda- from the .5-ounce bottle

2 pounds cabbage, shredded

Combine dressing ingredients in a large bowl. Mix well.
Stir in cabbage, tossing until all is well-coated with dressing.
Cover and refrigerate several hours or overnight before serving.

Per Serving (based on 8 servings): 228 Calories; 24g Fat (86.2% calories from fat); 2g Protein; 7g Carbohydrate; 3g Dietary Fiber; 10mg Cholesterol; 200mg Sodium.

Sunday, November 21, 2010

Vegetable Dip

So, I'm supposed to bring the relish tray as my contribution to Thanksgiving dinner. (When I make a relish tray, I use raw vegetables, as well as the traditional pickles, olives, pickled peppers, etc.) This is a dip recipe that I have made many times over the years, and it always goes over well. I will make this to accompany my veggies. It's from a 1985 cookbook, put out by the Dayton Philharmonic Women's Association, called Mud Pies and Silver Spoons. Never made a bad recipe out of that book. Some copies are still available- at Amazon and other sites.

1 cup mayonnaise
1/2 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon paprika
1 teaspoon dried salad herbs (I use Mrs. Dash)
1 Tablespoon grated onion
1 Tablespoon chives, or parsley
1/8 teaspoon curry powder
1/2 teaspoon Worcestershire sauce
1/2 cup sour cream

Combine all ingredients thoroughly in a small bowl.
Refrigerate several hours or overnight.
Serve with assorted raw vegetables.
ETA- Now I'm thinking about adding some Magic Penguins to my relish tray- I don't think my family has experienced them yet.

Monday, November 8, 2010

Pumpkin and Sausage Soup

Normally attributed to PhoebeHerself on the LCF bulletin boards, however she picked it up from another board and doesn't remember the original author. This is an awesome soup that doesn't taste anything like you would expect. I use Bob Evans' Zesty Hot sausage- and I usually make a double batch. I have tweaked this recipe a little bit for my own use. For example, I use canned mushrooms, in the liquid, and run them through the blender first. I use water and bouillon cubes instead of chicken broth. And I use CarolynF's low carb milk instead of half-and-half and water. You can find the original recipe here.

15 ounces canned pumpkin
4 cups boiling water
4 chicken bouillon cubes
1/2 cup onion -- minced
1/2 cup mushrooms -- finely chopped
1 cup LC milk
1 clove garlic -- minced
1 Tablespoon Italian seasoning
1/2 pound sausage -- spicy

Combine water and bouillon cubes. Stir to dissolve and set aside.

Brown sausage, drain, and then add the onion, garlic and herbs.

When the sausage is browned, stir in the pumpkin and mushrooms.

Stir in the broth and mix well.

Simmer 20-30 minutes.

Stir in the milk and simmer on low another 10-15 min.

Taste and add salt/pepper as needed.

8 servings.

Per Serving : 163 Calories; 13g Fat (71.4% calories from fat); 5g Protein; 7g Carbohydrate; 2g Dietary Fiber; 24mg Cholesterol; 590mg Sodium.


Thursday, November 4, 2010

Savory Swiss Cabbage Loaf

3 pounds green cabbage
3 Tablespoons butter
2 Tablespoons vegetable oil
1/4 dash diced yellow onion
salt and pepper, to taste
3 eggs
1/2 cup heavy cream
8 ounces Swiss cheese, shredded
1 Tablespoon caraway seeds, crushed

Preheat oven to 375F. Grease a standard 5 x 9 x 3-inch loaf pan. Wash, dry, and quarter the cabbage. Slice the cabbage into 1/4-inch strips.

Heat the butter and oil in a large sauté pan. Add the onion and sauté over medium heat until the onion is slightly translucent, 5 to 7 minutes. Add the cabbage and stir well to coat the contents of the pan with the butter and oil. Cover the pan and simmer until the cabbage is wilted and has released its liquid. Remove the cover and cook over medium-high heat for 2 to 3 minutes to evaporate the moisture from the pan. Remove the cabbage from the heat and season to taste with salt and pepper.

In a medium mixing bowl, beat the eggs and cream together. To the cabbage, add the Swiss cheese, caraway seeds and egg mixture.

Place the cabbage mixture into the buttered loaf pan. Place the loaf on the middle rack of the oven and bake for 40 to 45 minutes. The loaf should be fairly firm to the touch and golden brown on top. Let stand for 20 minutes before slicing.

Per Serving (based on 8 servings): 299 Calories; 23g Fat (68.3% calories from fat); 13g Protein; 11g Carbohydrate; 4g Dietary Fiber; 138mg Cholesterol; 180mg Sodium.

Pretty tasty, lowcarb and suitable for Atkins induction. Original version can be found here.