Jbr043

My NUT reccommended it. It only has 5 absorbable carbs per serving and tasted exactly and I mean exactly like regular pasta. Check out the box it explains the carb calculation. The only place I can find it where I live is at Kroger's which is a grocery store.

So I saw the sign for Frozen Hot choclate at D&D and my mouth started watering. I didn't even ask for the nutritional information cause I knew it would have been a whole days calories for me. I decided I was going to make one on my own, I had to or I was going to break down and buy one. Mission accomplished....Here's what I did
1 Eas Carb control Choco shake
1 pack swiss miss No Sugar Added Hot Choco mix
1 serving benefiber
1 serving beneprotein
and ice (I used 6ish cubes)
Blended in the blender, poured in a frozen mug and added some fat free whip cream......
(not including the FF WC)
Cal 210
Fat 4
Carb 18
Dietary Fiber 6
Sugar 7
Protein 24
Enjoy!!!!!
*ETA*
Ok I'd say total win......I looked up the D&D verison
Cal 430
Fat 45
Carb 95
Dietary Fiber2
Sugar 77
Protein 7

I just made Burbon chicken. It is wonderful. I wanted to try this receipe however it was carb loaded for my taste. So I subsituted the brown sugar with splenda brown sugar and omited the apple juice. Not sure how much the carbs were lowered. By using the receipe the way it is the carb count is 23.4 grams. So I figured what the hay, and give it a shot. Also I used the low sodium soy sauce. (no rice or noodles. I did use green pepper, mushrooms, celery, onion and broccoli. Once sauce is ready place the veges in and simmer for 5-8 minutes. Then add chicken and simmer another 10-15 minutes) Enjoy!!!
Deb
2 lbs boneless chicken breasts, cut into bite-size pieces
1 -2 tablespoon olive oil
1 garlic clove, crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup Water
1/3 cup soy sauce
1 Heat oil in a large skillet.
2 Add chicken pieces and cook until lightly browned.
3 Remove chicken.
4 Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
5 Add chicken and bring to a hard boil.
6 Reduce heat and simmer for 20 minutes

I think it's a few places on there, but I know it's on her purees page
http://theworldaccordingtoeggface.blogspot.com/2007/08/pureed-foods.html
Shelly's Baked Ricotta

8 oz of Ricotta Cheese
1/2 cup grated Parmesan
1 large Egg, beaten
1 teaspoon Italian Seasoning
salt & pepper to taste
1/2 cup Marinara Sauce
1/2 cup shredded Mozzarella Cheese

Mix ricotta cheese, parmesan, beaten egg, seasonings together and place in a oven proof dish. Pour marinara on top and top with mozzarella cheese. Bake it in the oven @ 450 for about 20-25 minutes (best) or nuke it till hot and bubbly. I usually made it first in the oven and heated the leftovers in the microwave.

I'm not a huge fan of meatloaf, but it does typically go over fairly well in my household. Plus, John likes Meatloaf sandwiches the next day. So, I thought I would share this with everyone.
Everyone knows by now that I'm pretty carb conscious. Well, this will be good for those of you who are on the soft food/regular food stage, or for those who want an alternative to the typical "bread crumb, oatmeal, or crackers" that meatloaf recipes use as a binder.
I followed the reviews advice, skipped the salt, and used reduced sodium tomato sauce to cut down on the salt content.
I also don't add the chili powder. I use Garlic Powder, cayenne pepper, parika, onion powder and coarse ground black pepper. I also used lean ground venison so the Protein count was a bit more. You can also substitute with Ground Turkey.
eggs

2 1/2 tablespoons chili powder
1 tablespoon garlic salt
1 tablespoon garlic pepper seasoning
Directions
Preheat the oven to 375 degrees F (190 degrees C).
In a large bowl, mix together the ground beef, Worcestershire sauce. tomato sauce, crushed pork skins, and eggs. Season with chili powder, garlic salt, and garlic pepper. Mix until well blended. Form into a loaf, and place into a greased loaf pan.
Bake, uncovered for 35 to 40 minutes in the preheated oven. Let stand for at least 5 minutes before slicing and serving.
Here's the nutritional information for the base recipe. I'm sure the sodium content would be less if you modify the recipe.
Nutritional Information
All Protein Meatloaf
Servings Per Recipe: 8
Amount Per Serving

Calories: 318

Total Fat: 25.5g
Cholesterol: 129mg
Sodium: 1124mg
Total Carbs: 3.2g
Dietary Fiber: 1.1g
Protein: 18.5g
VIEW DETAILED NUTRITION
About: Nutrition Info
Powered by: ESHA Nutrient Database

Super easy and full of Protein and very little carbs!
1 lb Jimmy Dean Breakfast Sausage
1 lb Ground Beef (93/7 or 80/20)
1 cup of shredded cheese
Mix all together in a bowl, roll into balls and baker on 400 for about 20 minutes! It makes about 30, and they freeze amazingly! Serve with eggs or a tbsp of sugar free jelly! Yum!

I subscribe to a local food co-op so every two weeks I get a bag of fresh veggies delivered to my door. This week's box had some fresh yellow squash but other than sautee it, I had no idea how to prepare. Since I am on mushies I started looking for a casserole that had a lot of flavor. This is what I found:
2 lbs of squash (could mix with zucchini if you like)
1 medium onion
1 can cream of mushroom soup
2 eggs
2 cups of cheddar cheese
1 cup seasoned bread crumbs
Here is where I made some changes...
1 - Slice the squash and onion either steam or boil or sautee until soft. I chose to steam the squash in my microwave steamer until it was soft. I didn't have any onion so I swapped for a packet of onion soup mix.
2 - Drain the squash/onions and mix with the soup, eggs, and cheese. I wanted a really mushy texture so I used one egg and mozzarella cheese. I love garlic so I used a can of cream of mushroom with roasted garlic campbell's soup.
3 - Spread the mixture in a casserole dish (I used 8x8 but I doubt it matters much). Bake on 350 degrees for 25 minutes.
4 - After 25 minutes, sprinkle the bread crumbs over the top and bake for another 20 minutes or until brown. I had plain bread crumbs and seasoned them with onion and herb Mrs. Dash, parsley, and cracked black pepper. I spread them on the casserole and then sprayed them with ICBINB spray.
It was kinda ugly to look at but it was a great flavorful departure from cottage cheese, yogurt, pudding, and applesauce. Plus I used up my squash!

2 turkey breast or 4-6 split chicken breast
2 fresh jalopeno's
cumin to taste
about 1 tsp of minced garlic
1 jar of your favorite picante sauce
salt and pepper (red or black) to taste.
8-12 oz of Mexican beer for liquid....
1/2 squeezed lime and 1/2 squeezed lemon...
Add all ingrediants to crock pot cook 6-8 hours
(on high if your watcing it on low if you putiing it on and leaving it)
or until all chicken/turkey is falling apart tender.
shred with a fork and mix well.
Serve in: Hard corn or Soft flour shells..
Garnishes: Bar-b-que sauce, sour cream, pico de gallo, tomatoes, lettuce, shredded cheese.
Sides: mexican rice, refried Beans, tortilla chips and queso dip
You could also use flank steak or pork tenderloin, if you prefer... I have used all and it works great either way...

Ingredients
1 cup cauliflower, grated
1/2 cup shredded light mozarella cheese
1 egg
1 tsp oregano
2 tsp basil
2 tsp parsley
1/2 tsp fennel
1 green pepper
1 onion
1 tomato
Garlic powder, to taste
Directions
Chop pepper, onion and tomato. Set aside. Steam the cauliflower, let it cool and then grate it.
Combine grated cauliflower with the mozzarella and egg in a large bowl. Spray a circular or rectangular metal pan with cooking spray before spreading the dough evenly. Sprinkle the dough with fennel, oregano, parsley and basil. Add garlic powder.
Bake at 450° F for 12-15 minutes. Remove the dough from the oven and sprinkle chopped green pepper, onion and tomato, as well as the remaining mozzarella cheese on top. Return the pizza to the oven. Turn the heat up to broil and leave in until the cheese has melted and the crust is crispy.