Print Page | Close Window


Printed From: Black Hair Media Forum
Category: Exercise, Fitness, & Health
Forum Name: Diets, Diets, and More Diets!
Forum Description: Discussions on Diets
Printed Date: May 26 2020 at 4:26am

Posted By: SeXxiLuV818
Date Posted: Jan 04 2009 at 12:16am
I noticed a few people interested in trying out Atkins but are not familiar with the many different types of foods you can eat. You dont gotta eat eggs and steak all the time,lol. So this is a motivation thread is to post induction food dishes that you can enjoy while losing weight at the same time.Big%20smileThumbs%20Up
I'll start out!Tongue
I LOVE Oopsie rolls, here's the recipe:" rel="no follow -

Posted By: SeXxiLuV818
Date Posted: Jan 04 2009 at 12:21am

Fried Cheese is a really good snack on Induction. They sell at the stores under the name Queso Blanco, Queso Fresco, and Panela. They're mexican frying cheese and taste so good with salsa or marinara sauce. They taste like the fried mozzeralla sticks u get at restaurantsTongue.

Posted By: SeXxiLuV818
Date Posted: Jan 04 2009 at 12:24am
Here is the low-carb pizza made with a Flat-Out wrap.

Here is mashed cauliflower with polish sausage and green beans.

French fries made from yams, low-carb cole slaw and diced spicy chicken breast.

A salad made with a hard-boiled egg in a Japanese egg mold.

Posted By: SeXxiLuV818
Date Posted: Jan 04 2009 at 12:24am
Shrimp Mozambique 

Posted By: SeXxiLuV818
Date Posted: Jan 04 2009 at 12:27am
3 cheese spinach bake

Posted By: SeXxiLuV818
Date Posted: Jan 04 2009 at 12:30am

All the HOT WINGS u can eat!

Posted By: SeXxiLuV818
Date Posted: Jan 04 2009 at 1:10am
BBQ Brisket with Salad

Posted By: SeXxiLuV818
Date Posted: Jan 04 2009 at 1:12am
Low carb taco pizza
Tacos in Crispy cheese shells
CHEESE SHELL RECIPE" rel="no follow -

Posted By: SeXxiLuV818
Date Posted: Jan 04 2009 at 1:14am
Grilled chicken with jack cheese, sauteed mushrooms and onion, bacon strips, salad and avocado slices

Posted By: SeXxiLuV818
Date Posted: Jan 04 2009 at 1:15am
swordfish with spinach and shrimp

Posted By: SeXxiLuV818
Date Posted: Jan 04 2009 at 1:18am
low carb pizza!!
Here is the recipe:" rel="no follow -
Wonderful low carb deep dish pizza!
Ingredients: 4 ounces cream cheese, softened
2 eggs
1/4 cup parmesan cheese, 1 ounce (I used the kind in a can)
1/4 teaspoon oregano or Italian seasoning
1/4 teaspoon garlic powder
8 ounces Italian cheese blend or mozzarella cheese, shredded
1/4 cup pizza sauce
4 ounces mozzarella cheese, shredded
Assorted toppings: pepperoni, ham, sausage, 4 ounce can mushrooms, green peppers, bacon, ground beef, etc.
Dash of garlic pepper or garlic powder and some Italian seasoning for top of pizza
4 ounces cream cheese, softened
2 eggs
1/4 cup parmesan cheese, 1 ounce (I used the kind in a can)
1/4 teaspoon oregano or Italian seasoning
1/4 teaspoon garlic powder
8 ounces Italian cheese blend or mozzarella cheese, shredded
1/4 cup pizza sauce
4 ounces mozzarella cheese, shredded
Assorted toppings: pepperoni, ham, sausage, 4 ounce can mushrooms, green peppers, bacon, ground beef, etc.
Dash of garlic pepper or garlic powder and some Italian seasoning for top of pizza

In a medium bowl, whisk cream cheese until smooth and creamy. Whisk in eggs until mixture is well-blended and smooth. Add the parmesan and seasonings, then stir in the 8 ounces of mozzarella until completely moistened. Spread cheese mixture evenly in a well-greased 9x13" glass baking dish or lightly greased and lined with parchment paper (see note below). Bake at 375º 20-25 minutes or until evenly browned, but not too dark. Let cool completely on a wire rack. When nearly cooled, take a metal spatula and carefully pry up the edges to loosen from pan. Ease the spatula under the whole crust to loosen. Keep crust in the pan. This makes it easier to remove the finished pizza later. Refrigerate, uncovered, until shortly before serving time.

Spread chilled crust with pizza sauce, then cheese and toppings of your choice. Lightly sprinkle with seasonings of your choice. Bake at 375º about 15-20 minutes or until toppings are bubbly. Let stand a few minutes before cutting.

Linda says,
I don't recommend making this in a metal baking pan as it will stick making the pizza very difficult to remove and the pan very hard to clean.

I think I may have discovered the secret to a crispy crust. I left the baked crust uncovered in the refrigerator for several hours. I think that allowed it to dry out a bit so that it became crisp during the second baking with the toppings. I was able to pick the pizza up in my hands.

NOTE: If you lightly grease the pan and line it with parchment paper, you'll have no trouble removing the pizza from the pan later. Greasing the pan makes the parchment stick to it so you can easily spread the crust batter.
Number of Servings: Makes 8 servings
Carbs per serving - include all nutritional information if known: Per Serving: 304 Calories; 25g Fat; 17g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs

Posted By: SeXxiLuV818
Date Posted: Jan 04 2009 at 1:34am
Low carb stuffed bell peppers:
Ingredients w/carb counts:
[0g] 1 lb lean ground beef
[12g] 4 Red Bell Pepper
[6g] 1/2 Yellow Onion
[1g] 1 tsp minced garlic
[8g] 1/2 cup Low Sugar Ketchup
[3g] 1 package Shirataki Tofu noodles
[1g] 1/2 cup shredded cheese
Beefy Cheesy Cabbage Casserole

Posted By: SeXxiLuV818
Date Posted: Jan 04 2009 at 1:40am
Thanksgiving Stuffing


3 cups stale oopsies
3 cups celery, chopped (make sure to get leaves in there, too!)
1 cup onion chopped
1 cup butter, melted
1 tsp salt
1/4 tsp pepper
1/2 tsp sage
1/2 tsp thyme
3/4 cup hot water

Preheat oven to 375 degrees F.

Toss all ingredients except water. Add water and toss. Transfer to a covered 2 quart casserole dish. Bake for 30 minutes.

Makes 6, 3/4 cup servings

Nutritional Information: Calories: 350, Carbohydrates: 5 g, Fiber: 1.5 g, Net Carbohydrates: 3.5 g, Protein: 4.5 g, Fat: 35 g

Posted By: SeXxiLuV818
Date Posted: Jan 04 2009 at 2:21am
Boiled eggs are always a good snack to have handy. Full of protein and helps with cravings.

Posted By: SeXxiLuV818
Date Posted: Jan 04 2009 at 2:37am
Jalapeno Poppers-also a really good snackTongue

8 fresh jalapeños
4 ounces cream cheese, softened
8 slices thin bacon, cut in half crosswise

Posted By: SeXxiLuV818
Date Posted: Jan 04 2009 at 2:41am" rel="no follow">Click%20to%20see%20a%20close-up
4 boneless chicken breasts
8 pieces bacon, coarsely chopped
8 ounces fresh mushrooms, sliced
1 tablespoon butter
1 clove garlic, minced
4 ounces cheddar cheese, shredded

Posted By: SeXxiLuV818
Date Posted: Jan 04 2009 at 2:43am
4 boneless chicken breasts
3 tablespoons butter
1-2 teaspoons McCormick Rotisserie Chicken seasoning *
3 ounces cream cheese, cubed
3/4 cup heavy cream
1 tablespoon lime juice, 1/2 of 1 small lime
1/2 cup cilantro, chopped, about 2 big handfuls

Posted By: SeXxiLuV818
Date Posted: Jan 04 2009 at 2:44am

1 pound ground beef
1 pound bulk Italian sausage
2 teaspoon dry minced onion
1/2 teaspoon granulated garlic
1/2 cup parmesan cheese, 2 ounces (I used the kind in a can)
2 eggs
1/2 teaspoon salt
1/4 teaspoon pepper

Posted By: SeXxiLuV818
Date Posted: Jan 04 2009 at 2:46am

Posted By: SeXxiLuV818
Date Posted: Jan 04 2009 at 2:50am

Posted By: StrayFish
Date Posted: Jan 04 2009 at 10:39am

Yummy! now if someone could do the cooking for me.

Posted By: bellpeppa
Date Posted: Jan 04 2009 at 11:49pm
OMG Sexiluv....Thank You lady, I can totally start this diet tomorrow. Thank you, Thank you, Thank You!!

Posted By: theyry89
Date Posted: Jan 05 2009 at 5:18am
i have a question... is yogurt ok to eat on the atkins diet??

Posted By: SeXxiLuV818
Date Posted: Jan 05 2009 at 6:01am
Originally posted by theyry89 theyry89 wrote:

i have a question... is yogurt ok to eat on the atkins diet??
I don't think it's allowed on the Induction Phase. It may be on the maintenance phase.
Here's a list of acceptable foods on Atkins Induction:" rel="no follow -
It's really important to follow Atkins by the exact rules, especially on the Induction phase, because if you try to freestyle the diet, you could end up either stalling on the weight loss or gaining weight. If followed correctly it is possible to lose 5lbs or more per week!
Hope that helpsBig%20smile

Posted By: SeXxiLuV818
Date Posted: Jan 06 2009 at 1:15am
Well, I guess nobody wants to post food porn but me, so here I go againLOLTongue...
Here's a grilled hamburger on an oopsie roll w/ low carb cole slaw and a veggie kabob

Posted By: SeXxiLuV818
Date Posted: Jan 06 2009 at 1:16am

Here's some low carb creole shrimp gumbo w/ingredients postedClapBig%20smile

Shrimp Creole

1 1/2 pounds uncooked medium shrimp
1 large onion chopped
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped celery
1/4 cup chopped green onions
3 garlic cloves minced
3 Tablespoons olive oil
1 16 oz can stewed tomatoes (no sugar added)**
1 8 oz can tomato sauce (no sugar added)
2 bay leaves
1 teaspoon Creole seasoning (no sugar added)
1/4 teaspoon ground red pepper
I'd probably add more meats to this recipe since we can have all the meats we want. I'd put some chicken and sausage to go with the shrimpsTongueBig%20smile

Posted By: SeXxiLuV818
Date Posted: Jan 06 2009 at 1:26am
Here's a really good link to a very good looking home-made low carb BBQ sausage recipe w/pictures. I don't think it would hurt to add some cheese if anyone decides to cook itWink. Looks yummy!Tongue" rel="no follow -
Here's some pics:

Posted By: SeXxiLuV818
Date Posted: Jan 06 2009 at 1:40am
Some suggestions for low-carbers on a budget:

My biggest suggestion is to shop a limited-service grocery store. In my area we have Aldi. They don't carry all the name brands, but they do carry all the basics, at extremely reasonable prices. Often the regular price at Aldi is the "loss leader special sale price" at larger stores.

And, buy cheaper cuts of meat, especially on sale. Remember that when you do low carb, you can buy the cuts with more fat, that cost less.

I'm sure you've already thought of most of these, but here are some ideas.

1) Eggs! While not dirt cheap, they are excellent protein and still the perfect breakfast. But they also make teriffic lunches and dinners: egg salad, omelets, quiche, egg crepes, blintzes and even bacon or sausage and eggs for dinner.

2) Hamburger. Low carbers can eat cheaper grades of hamburger, even 80% or 85% lean. These are excellent for burger patties, meat loaf, "Joe", sloppy joes on oopsies, etc.

3) Chuck roast, especially on sale. Throw it in the crock pot with half an onion, some garlic and cook on low for 12 hours. Make gravy with the drippings, a can or two of beef broth thickened with" rel="no follow - xanthan or" rel="no follow - guar gum . Serve over smashed cauli. Add some celery and a can of veg-all to the gravy for low-carb stew the second day. Then add a can of green beans, including liquid, any low carb veggies you like and at least one can of beef broth the third day, for low carb soup.

I also like to cook chuck roast in the crockpot with taco seasonings or bbq seasonings.

4) Oopsies. These are basically just eggs, but they are a great way to stretch the meat in a low-carb meal. I was amazed how much more filling a ham and egg oopsie sandwich was, with just one egg.

5) Chicken thighs. Almost any part of the chicken except the boneless, skinless breast is a bargain.

6) Stir-fry turns a small amount of meat and a bunch of low carb veggies (celery, shredded cabbage, greeen onion, bell pepper, broccoli, a few baby carrots) into a great meal. Season with soy sauce, a little vinegar and just a touch of,SUCR" rel="no follow - splenda .

7) Tuna and salmon are often cheap on sale. Tuna salad, tuna or salmon patties, even tuna or salmon cassaroles.

8) Cheese will really stretch any leftover meat. Just melt it on top. Or make faux macaroni & cheese with cauliflower, and add cooked ground beef, sliced hotdogs, tuna or leftover meat for a great cassarole.

9) Hotdogs, sausage and smoked sausage. Watch the carbs, but often the cheap brand is one of the lowest in carbs. I make chili sauce with one lb. of cheap hamburger. It tops at least 12 hotdogs. Put 'em in a bowl with a little chili sauce, cheese & onion on top.

10) Soup. Any broth-based soup with protein and low-carb veggies is going to be cheap and healthy. It's a great way to use leftovers.

11) Carolyn's homemade Calorie Countdown instead of store-bought milk substitutes. You can also add 1 to 1.5 TBSP of cocoa, plus splenda to taste, for chocolate milk -- delicious hot or cold.

12) Black bean brownies. Making your own treats at home is cheaper, especially when you can avoid expensive specialized ingredients. You can also use great northern beans for spice cake. Homemade cheesecake (esp. with cottage cheese) is in this category. I suspect floopsies are, too although I haven't tried them yet.

13) If you use splenda, Walmart has a house brand that is almost half the price. They also have great prices on a lot of items, including sugar-free pancake syrup to turn oopsies into dinner.

14) If you have a Trader Joe's market in your area, they have good prices on some items, like salad or baby spinach in a bag, and nuts.

Posted By: SeXxiLuV818
Date Posted: Jan 06 2009 at 3:04am
My favorite breakfast is a big steak omelette with cheese, green peppers, white& green onions, salsa/tomatoes, with sour creamTongue

Posted By: SeXxiLuV818
Date Posted: Jan 06 2009 at 3:15am
And of course you can have a big salad with all the good stuffStar. Stick with salad dressings that don't have a lot of sugar. Read tha nutritional facts and make sure it is 3g of carbohydrates or less per serving. I always use Hidden Valley Ranch dressing. Use regular dressing instead of low fat dressing as low fat dressing tend to have more sugar and carbs.

Posted By: SeXxiLuV818
Date Posted: Jan 06 2009 at 3:29am
Low Carb hashbrowns made with Jicama instead of potatoesTongueBig%20smile
Easy Jicama Hashed Browns

1 cup shredded jicama
2 Tbsp canola oil
salt and pepper to taste

The day before (prep to soften): Slice jicama. Add hot water to a pan and let rest overnight, covered.

The morning of Hashing: Skin and shred jicama.

Heat oil in a skilled over medium-low heat.

Add 1 cup jicama to the pan and form a rectangle with the spatula. Gently chop along the length of the hashed brown. Set a timer for 10-15 minutes, checking jicama occasionally. When firm enough, flip the hashed brown. Cook for 5 minutes, or until golden.

If the patty falls apart (I tend to play with mine and then they do), scramble the contents for loose hashed browns, and stir occasionally until jicama has achieved a golden color. No worries, and it still tastes fantastic.

Nutritional Information (per 1 cup shredded jicama w/oil): Calories: 297, Carbohydrates: 11.5 g, Fiber: 6 g, Net Carbohydrates: 5.5 g, Protein: 1 g, Fat: 28 g

Posted By: SeXxiLuV818
Date Posted: Jan 06 2009 at 3:39am
Turnips make a GREAT substitute for potatoes when it comes to french fries. The flavor is sooo good!
here's the recipe :
Crispy Turnip 'Fries'
INGREDIENTS (" rel="no follow - Nutrition )
  • 3 pounds turnips
  • 1 tablespoon vegetable oil
  • 1/3 cup grated Parmesan cheese
  • 1 teaspoon garlic salt
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a piece of aluminum foil and lightly grease.
  1. Peel the turnips, and cut into French fry-sized sticks, about 1/3 by 4 inches. Place into a large bowl, and toss with the vegetable oil to coat. Place the Parmesan cheese, garlic salt, paprika, onion powder in a resealable plastic bag, and shake to mix. Place the oiled turnips into the bag, and shake until evenly coated with the spices. Spread out onto the prepared baking sheet.
  2. Bake in preheated oven until the outside is crispy, and the inside is tender, about 20 minutes. Serve immediately.

Posted By: SeXxiLuV818
Date Posted: Jan 06 2009 at 4:33am
Braised short beef ribs are my personal favorite. They're so tender and flavorful they just fall off the bone if made correctly. And you can have as many as you want on this dietBig%20smile.

Posted By: SeXxiLuV818
Date Posted: Jan 06 2009 at 4:35am

Rack of Lamb is another slow cooked meat that you can add to your low carb menu

Posted By: SeXxiLuV818
Date Posted: Jan 06 2009 at 4:39am" rel="no follow">

2 ounces cream cheese, softened
3 eggs
2 teaspoons granular Splenda or equivalent liquid Splenda
Cooking spray
Muffin top pan *

In a small mixing bowl, beat the cream cheese with an electric mixer until creamy. Add the eggs and Splenda; beat until there are no bits of white cream cheese left. Spray the muffin top pan well with cooking spray. Divide the batter between the 6 muffin cups. Bake at 300º for 20 minutes. Flip them over and bake another 2-5 minutes to brown the tops.


Posted By: SeXxiLuV818
Date Posted: Jan 06 2009 at 4:43am
Here's another sloppy cheeseburger with a low carb oopsie roll. I promise...Oopsies are the BEST low carb breads ever createdBig%20smileClapStar

Posted By: SeXxiLuV818
Date Posted: Jan 06 2009 at 4:46am
I'll post more low carb side dishes you can enjoy as well!

1 pound bok choy, about 1 medium bunch
1 pound broccoli, about 1 large bunch
1/2 cup water
2 tablespoons oil
1 clove garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons soy sauce


Posted By: SeXxiLuV818
Date Posted: Jan 06 2009 at 4:47am

1 pound fresh broccoli florets *
1 pound fresh cauliflower florets *
Salt and pepper, to taste
1 1/2 cups mayonnaise
4 ounces cheddar cheese, 1 cup
3 ounces parmesan cheese, about 1/2 cup
4 green onions, chopped
2 tablespoons Dijon mustard
1/4 teaspoon cayenne
3 tablespoons parmesan cheese, 1 ounce

Posted By: SeXxiLuV818
Date Posted: Jan 06 2009 at 4:48am" rel="no follow">Click%20to%20see%20a%20close-up

1 batch" rel="no follow - Dottie's Cream of Mushroom Soup for Recipes
24 ounces frozen broccoli florets
8 ounces cheddar cheese" rel="no follow -

Posted By: SeXxiLuV818
Date Posted: Jan 06 2009 at 4:50am

1 medium head cabbage, about 27 ounces before trimming
4 tablespoons butter, melted
Salt and pepper

Cut the cabbage into 1-inch wedges making sure to keep the core intact on every wedge. See the photo below. You may lose a few of the lose outer leaves that aren't attached to the core. Place the cabbage on a baking sheet and brush with the melted butter. Sprinkle with salt and pepper. Turn the wedges over and do the same on the other side. Roast at 450º until the cabbage is browned around the edges, about 20-25 minutes.


Posted By: SeXxiLuV818
Date Posted: Jan 06 2009 at 4:51am

3-4 pieces bacon, chopped *
1 pound cabbage, coarsely chopped, about 1 small head
1 small onion, coarsely, 2 1/2 ounces
Salt and pepper, to taste

In a large skillet, fry the bacon until almost crisp. Add the cabbage and onions to the skillet; cook and stir until the cabbage is wilted and lightly browned. Season with salt and pepper.

I love this recipe with sausage addedTongue

Posted By: SeXxiLuV818
Date Posted: Jan 06 2009 at 5:04am

4 slices bacon, chopped fine
2 ounces onion, coarsely chopped, a generous 1/3 cup
1 pound fresh Brussels sprouts, about 12 ounces after trimming
1/2 cup water
1/2 teaspoon salt
1 tablespoon butter
1 tablespoon red wine vinegar
Salt and pepper, to taste

Posted By: SeXxiLuV818
Date Posted: Jan 06 2009 at 5:06am

1 head napa cabbage, 1 to 1 1/2 pounds
1/4 cup kosher salt
1/2 cup rice vinegar
1 tablespoon granular Splenda or equivalent liquid Splenda
2 tablespoons chili paste
1 tablespoon ginger root, grated
2 cloves garlic, chopped fine
2 green onions, sliced fine

Posted By: SeXxiLuV818
Date Posted: Jan 06 2009 at 5:07am" rel="no follow">Click%20to%20see%20a%20close-up
1 cup cooked shredded cauliflower, about 4 3/4 ounces *
2 tablespoons onion, very finely minced, about 3/4 ounce
1 egg
4 ounces mozzarella cheese, shredded
1/4 teaspoon salt
1/8 teaspoon pepper

Mix all of the ingredients well. Pat this mixture evenly in a buttered a muffin top pan. Bake at 450º 8-10 minutes or until crispy and brown on the bottom. Flip them over and bake another 3-4 minutes to brown the other side.

Posted By: SeXxiLuV818
Date Posted: Jan 06 2009 at 5:10am" rel="no follow">Click%20to%20see%20a%20close-up
2 tablespoons oil
1 medium onion, slivered, 4 ounces
12 ounces coleslaw mix with carrots, about 6 cups
1 tablespoon soy sauce
1 tablespoon oyster sauce
Dash pepper
Pinch crushed red pepper

Posted By: SeXxiLuV818
Date Posted: Jan 06 2009 at 5:11am
1 cup cooked cauliflower
1 teaspoon butter
Salt and pepper, to taste
1 ounce cheddar cheese, shredded
1 tablespoon ranch dressing or sour cream
1 strip bacon, crumbled
1 teaspoon chives

Butter and season the cauliflower. Place in an individual-serving baking dish, then top with the cheese. Microwave or broil until the cheese is melted. Top with ranch dressing, bacon and chives.

Makes 1 serving

Posted By: SeXxiLuV818
Date Posted: Jan 06 2009 at 5:12am


From fresh cauliflower:
1 small-medium fresh cauliflower, about 16 ounces
1 tablespoon water
1 tablespoon butter
1-2 tablespoons heavy cream
Salt and pepper, to taste

Chop the cauliflower into small pieces and place in a large covered casserole dish. Add 1 tablespoon water; cover and microwave on HIGH 5 minutes. Stir and cook another 5 minutes. Let stand covered 5 minutes; drain briefly. Place in a food processor along with the butter and heavy cream. Process until smooth and creamy, scraping down the sides of the processor occasionally. Season to taste with salt and pepper and reheat in the microwave, if necessary.

Posted By: SeXxiLuV818
Date Posted: Jan 06 2009 at 5:13am

16 ounce bag frozen cauliflower
4 ounces cream cheese
2 tablespoons heavy cream or low carb milk
4 ounces cheddar cheese, shredded
2 green onions, finely chopped
1 teaspoon minced chives, optional
1/2 teaspoon salt, or to taste
1/2 teaspoon pepper, or to taste
2 ounces cheddar cheese, shredded

Cook the cauliflower until tender; drain well. In a 1 1/2 quart casserole; soften the cream cheese in the microwave about 30-40 seconds on HIGH. Whisk in the cream until smooth, then stir in 4 ounces cheddar cheese. Microwave on MEDIUM about 2-3 minutes or until the cheese is melted. Stir well until creamy and smooth, microwaving a little longer if necessary. Stir in the green onions, chives, salt and pepper. Add the cauliflower and gently fold into the cheese sauce to coat well. Adjust the seasonings if needed. Top with the remaining 2 ounces cheese and bake at 350º for 35 minutes, until bubbly and brown on top.

Makes 4-6 servings

Posted By: SeXxiLuV818
Date Posted: Jan 06 2009 at 5:15am" rel="no follow">Click%20to%20see%20a%20close-up
2 14-ounce cans cut green beans; drained
8 slices bacon, cooked and crumbled
1/2 cup low carb barbecue sauce *
1/4 cup onion, chopped

Posted By: SeXxiLuV818
Date Posted: Jan 06 2009 at 5:16am

1 tablespoon cooking oil
1 green onion, cut on the bias
Freshly grated ginger, to taste
2 cloves garlic, minced
1/2 teaspoon sambal oelek (Asian chili paste)
1 1/2 tablespoons sesame oil
1 tablespoon granular Splenda or equivalent liquid Splenda
1/4 cup natural peanut butter
1 1/2 tablespoons rice vinegar
1 1/2 tablespoons soy sauce
3 tablespoons hot water
1 teaspoon toasted sesame seeds
4 servings" rel="no follow - Zucchini Pasta or 2 8-ounce packages shirataki noodles, prepared

Posted By: SeXxiLuV818
Date Posted: Jan 06 2009 at 5:18am

9 ounce bag fresh spinach, washed and chopped fine
1/4 cup butter
3 tablespoons cream cheese, 1 1/2 ounces
1 teaspoon heavy cream
4 ounces cheddar cheese or Monterey jack cheese, shredded, 1/2 cup
Salt and pepper, to taste

Posted By: SeXxiLuV818
Date Posted: Jan 06 2009 at 5:19am

1 pound fresh asparagus *
1 tablespoon oil
Salt and pepper, to taste
1 tablespoon butter, melted optional

Posted By: SeXxiLuV818
Date Posted: Jan 06 2009 at 5:21am

10-12 large jalapeño peppers
8 ounces colby-jack cheese

Posted By: SeXxiLuV818
Date Posted: Jan 06 2009 at 5:22am

12 ounce package Wisconsin Farms Frying Cheese or Mexican Frying Cheese

Heat the oil in deep fryer according to the manufacturers instructions. Cut the cheese into 3/4" cubes. When the oil is ready, carefully drop a few cubes of cheese into the hot oil. Don't put too many in or they will stick together. I fried 4 cubes at a time and kept moving them around with the spatula to keep them from touching each other. Remove them as soon as they turn golden brown. Drain on paper towels and eat while hot with marinara sauce, if desired.

Posted By: SeXxiLuV818
Date Posted: Jan 06 2009 at 5:32am


Deluxe American cheese slices (not cheese food or cheese product)

Cut one square of cheese into 16 tiny squares. Arrange on a sheet of parchment paper in somewhat of a ring around the edges of the paper. Don't place the cheese squares too close together or they'll stick to each other. Don't place any in the center of the paper or they will burn before the outer squares are done. Carefully place the sheet of parchment on the tray of a microwave oven. Microwave on HIGH about 65 seconds, or until the crackers are well-browned, but not burnt. Watch closely and add more time if needed. Remove the parchment from microwave and let the crackers cool slightly before removing them from the paper. Peel them off the paper and store in an airtight container. Repeat this process one cheese slice at a time. These will keep quite well in an air-tight container at room temperature for several days or longer.

Each slice of cheese makes 16 crackers

Posted By: Chyna_Li
Date Posted: Jan 07 2009 at 7:23am
some of this looks appealing but its fried. how good is that in the long run?

Posted By: Goop Hair It Is
Date Posted: Jan 07 2009 at 10:33am
thanks a lot Sexxiluv....I am not on the atkins but I wanted to start watching my carbs and such and all this food looks good and gives me more options to make...

Posted By: Gospelsongbird
Date Posted: Jan 07 2009 at 3:41pm
 I see someone else is also a fan of Linda Sue.

Posted By: SeXxiLuV818
Date Posted: Jan 07 2009 at 11:34pm
Originally posted by Gospelsongbird Gospelsongbird wrote:

 I see someone else is also a fan of Linda Sue.
Yes! Linda has the BEST low carb recipes. I love her site and's recipe room when it comes to looking for recipesBig%20smile

Posted By: SeXxiLuV818
Date Posted: Jan 08 2009 at 12:06am
Originally posted by Chyna_Li Chyna_Li wrote:

some of this looks appealing but its fried. how good is that in the long run?
That's the good part about Atkins! Low carb/high fat diets are actually really healthy. Your body starts burning fat for energy since you are no longer eating large amounts of carbs.  This diet has also been proven to lower cholesterol, insulin, and glucose levels and speed up your metabolism.
Here's a link that can explain the health benefits of living a low carb lifestyle:" rel="no follow -" rel="no follow -

Posted By: SeXxiLuV818
Date Posted: Jan 08 2009 at 12:32am
Originally posted by Lameke Lameke wrote:

Thanks so Much Sexxi....I've been tired of eating my tuna with pork rinds, Ima try that Oopsie Bread....and some other of the porn that You posted.....
Are You Hip to the Protein Cookies? I call em My Protein Sandies
Vanilla Protein Powder (2 Tablespoons)
Butter (I usually put in a big dollup)
Brown Sugar Splenda (As much as I wan)
Pecans (As much as You want)
I melt the butter in microwave for 10-20 seconds then put the protein powder in and sugar then the pecans last....
Then I form them into cookie shapes and microwave for 30 seconds.....Girl, it feels so good to eat these knowing that they totally legal....and they're so satisfying I only hafta eat one....
That actually sounds really good! lol!! I'mma try that once I buy some protein powder. I heard it was Induction friendly. Have you tried low carb cheesecake with buttery cinnamon crust?! I thought it was too good to be true but I made it and I am in LOVE!!LOL
For crust:
1 1/2 cup ground almonds
1/2 stick melted butter
cinnamon (how ever much u want)
2 packets of splenda

For filling:
2 (8oz) pks cream cheese
1/2 cup sour cream
1/2 cup heavy cream
2 eggs (add last)
2 tsp vanilla
Splenda to taste
Juice from half a lemon
Combine ingredients for crust in 8 in springform pan. pre-Bake the crust for 20 minutes. Remove and let cool in fridge for 20 min. Blend ingredients for filling until VERY smooth and pour on top of the cooled crust. Bake at 350 for about 30 min (in a water bath) or until set. Let the cheesecake chill in the fridge for about 2 hours before eating!
SOOOO GOOD!!!TongueTongue The almond crust tastes better than the graham cracker crust to me. The flavor is more rich, plus the texture is still really good and crunchy. You would think u were cheating on ur diet eating this but ur not,lol.LOL

Posted By: SeXxiLuV818
Date Posted: Jan 08 2009 at 2:05am
You can, it's called Almond Meal but it is WAY over priced IMO. A small bag is like $10-$15 and that's crazyConfusedLOL. I just get a big jug of whole Almonds from Sam's Club for $15 and ground them up in the food processor or a blender myself. Just ground it up as fine as possible.
ETA: You are gonna LOVE the Oopsie bread. I really think it tastes just like crissants if u make it right. It has the same texture IMO.  I messed up my first batch so badDead. I think I deflated the egg whites when I mixed in the yolk/cream cheese mixture. I ended up with some thin stale cracker tasting mess,lol. I had to give it to my dog and try it againLOL. But once you get a good batch, you'll be wanting to eat them with everythingLOL.  I keep tuna salad and oopsies handy for a good to-go snack. 
U can even make waffles out of the oopsiesTongueBig%20smile

Posted By: innovativelace
Date Posted: Jan 08 2009 at 8:51am
Sexxi, I can attest to alot of these recipes!!!!
I attribute alot of them to my weight loss. Check out my fotki.
I especially love the Stuffed peppers, and I tried Ellens Noodless Lasagna last night and hubby absolutely loved it.
another recipe that is awesome is the deep dish pizza which I'm making tomorrow night. I like to add bacon pieces and italian sausage to mine.

Posted By: flawless1
Date Posted: Jan 08 2009 at 9:59am
Originally posted by innovativelace innovativelace wrote:

Sexxi, I can attest to alot of these recipes!!!!
I attribute alot of them to my weight loss. Check out my fotki.
I especially love the Stuffed peppers, and I tried Ellens Noodless Lasagna last night and hubby absolutely loved it.
another recipe that is awesome is the deep dish pizza which I'm making tomorrow night. I like to add bacon pieces and italian sausage to mine.
Innovative, I just checked out your fotki and you are amazing. A true inspiration. Also I did not realize how pretty you were....Wink
Sexxi thanks for the Atkins Porn, I start induction all the time only to fall off but with the food you have posted, I know it's possible I just need to stick to it.  Thanks again...

Posted By: quenquen
Date Posted: Jan 08 2009 at 9:20pm

I love LindaSue's site and lowcarbfriends:)

Posted By: SeXxiLuV818
Date Posted: Jan 14 2009 at 10:44pm
Congrats on the weight loss Innovative!! you look great!!!
And no problem Flawless!!
I'm resurrectin this thread with more PORN!!!LOL
Grilled chicken with jack cheese, sauteed mushrooms and onion, bacon strips, salad and avocado slices.

Cleos Cauliflower Pizza

Cleos Cauliflower Breadsticks

Rack of lamb


Greek salad

Posted By: SeXxiLuV818
Date Posted: Jan 14 2009 at 10:46pm

Posted By: SeXxiLuV818
Date Posted: Jan 14 2009 at 10:49pm
CRUSTLESS QUICHE w/Ham, cheddar, feta, spinach, peppers and onions!!
6 eggs
1 cup heavy cream
1 cup grated cheese (I used cheddar)
salt and pepper

Then I added some stuff
1/2 cup crumbled feta cheese
a handful of frozen pepper/onion medley
a handful of frozen spinach
a handful of diced ham
about 1/2 tsp. garlic powder

Preheat oven to 350F and butter your baking dish. Beat eggs, cream salt, pepper, garlic powder together in a large bowl. Add cheeses. In a large skillet, saute veggies and ham until the veggies are thawed and everything is warmed through. Add to egg mixture. Pour in prepared baking dish and bake for 40 min. or until set and nicely browned.

Posted By: SeXxiLuV818
Date Posted: Jan 14 2009 at 10:55pm
Clockwise from top right: Flax cracker with cream cheese and fresh dill, pastrami wrapped in Swiss cheese, cherry tomatoes, dill Havarti, green olives, pepperoni, dill pickle, string cheese.

Posted By: SeXxiLuV818
Date Posted: Jan 14 2009 at 10:58pm
RECIPE:" rel="no follow -

Posted By: SeXxiLuV818
Date Posted: Jan 14 2009 at 11:06pm

Zucchini dough (1 large zucchini, shredded, 1 large egg, 1 cup pepper jack cheese)
Taco flavoring for the shell (add more or less to taste):
1/2 tsp cayenne pepper
1 tsp cumin
1/4 tsp pepper
1 tsp onion powder

Preheat oven to 450 degrees.

After mixing the dough, make three circles on a greased cookie sheet (you can make more if you use smaller bowls). Sprinkle either with your own taco seasoning mix, use what I've listed above as a recommendation, or use a scant amount of pre-prepared taco seasoning mix from the store (storetaco mix renders the recipe not induction friendly due to sugar).

Bake for 12 minutes, or until edges begin to brown.

Posted By: SeXxiLuV818
Date Posted: Jan 14 2009 at 11:07pm" rel="no follow - Lemon Cream Meringue Pie" rel="no follow">
Oh boy, this one is good! Another attempt to make a key lime pie that
worked better as a lemon pie....

Lemon Cream Meringue Pie (Level 1)

4 eggs separated (at room temperature)
1/2 teaspoon cream of tartar
1 cup and 1/2 cup sugar substitute (I use Whey Low)
2 teaspoons grated lemon rind
3 Tablespoons lemon juice
1 cup and 1 cup cream
1 Tablespoon sugar substitute

Beat the egg whites until foamy. Add the cream of tartar and beat
until they stiffen. Gradually add 1 cup of sugar, about 2 tablespoons
at a time.
Continue beating while adding the sugar until the meringue is glossy
and stiff enough to hold it's shape.

Spread the meringue on a lightly buttered 9 inch pie plate or cake
pan. Make the outside rim higher than the middle, kind of like a nest.
Bake at 300 for 40 minutes. Cool pan on wire rack.

While the cooked meringue is is cooling, beat the egg yolks until
thick and lemon colored. Beat in the 1/2 cup of sugar substitute,
lemon juice and rind. Cook in a double boiler over hot water for 15 to
20 minutes until thick. Cool.

Whip 1 cup cream. Fold it into the cooled lemon mixture blending well.
Fill the center of the cooled meringue shell with this mixture and
chill in the refrigerator overnight (at least 8 hours).

When ready to serve, whip the remaining 1 cup cream with the 1
Tablespoon sugar. Cover the top of the pie with the whipped cream and


Posted By: SeXxiLuV818
Date Posted: Jan 14 2009 at 11:10pm

Low Carb Crepes

3 eggs, separated
3 ounces cream cheese
1 tsp baking powder
1/8 tsp cream of tartar
1 packet Splenda
2 Tbsp Davincis Vanilla Syrup (Sugar Free)
2 Tbsp canola oil

1 cup whipping cream
3 packets Splenda
Frozen berries

Preheat oil in skillet over medium-low heat.

In a bowl, whip egg whites with cream of tartar until peaks are stiff (about 5 minutes).

In separate bowl, blend cream cheese, yolks, baking powder and davincis sugar free syrup. Adding half of the yolk batter at a time to the whites and using a tall spoon (I use an iced tea spoon), make a lazy sine wave through the batter once. Turn the bowl 90 degrees and repeat. Add second half of the yolk mix and repeat sine wave two more times.

Using scant ½ cup scoop, drop batter onto heated pan. Let cook until bottom is firm (the batter’s not yours) about 3-5 minutes. Flip and press lightly. Let cook for another 1-2 minutes, until crepe is set. Move to a plate to cool.

When ready to serve:

Arrange crepes on a plate (best looking side down).

In a bowl, whip heavy cream with two packets Splenda until still peaks form. Spoon cream into the center of each crepe. Roll and place seam-side down. Tuck fresh fruit in, on and around the crepes. Sprinkle one packet of Splenda along the top (optional).

Refrigerate leftovers.

Posted By: asianiis
Date Posted: Jan 22 2009 at 2:02pm

Early Rise Breakfast.....I'm starting the induction on MONDAY!!!!!!!!!!!

Posted By: asianiis
Date Posted: Jan 22 2009 at 4:55pm

6 boneless chicken breasts
Salt, pepper, and desired seasonings to taste
8 ounces fresh mushrooms, sliced
1 green pepper, chopped, about 6 ounces
1/2 cup onion, chopped, 2 1/2 ounces
1 clove garlic, minced
8 ounces cheddar cheese, shredded

Flatten the chicken, if desired; sprinkle with desired seasonings. Grill until done to your taste. Meanwhile, sauté the mushrooms, green pepper, onion and garlic in butter until tender. Place the grilled chicken on a baking sheet, cover with the vegetables, then smother with cheese. Bake at 350º about 5 minutes, until the cheese is melted.

Makes 6 servings
Do not freeze

Per Serving: 332 Calories; 18g Fat; 38g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs

Posted By: Adinkrah
Date Posted: Jan 23 2009 at 6:33am
Thanks so much for thid I fell off the wagon this week glad I got  some recipes

Posted By: lelepi
Date Posted: Jan 23 2009 at 12:11pm
 What about buffalo chicken dip?

FRANK'S® RedHot® Buffalo Chicken Dip

  • Prep: 5 minutes
  • Bake: 20 minutes
  • Makes: About 4 cups


1 pkg. (8 ounces) cream cheese, softened 1/2 cup crumbled blue cheese or shredded
1/2 cup blue cheese salad dressing mozzarella cheese (about 2 ounces)
or ranch salad dressing 2 cans (9.75 ounces each) Swanson® Premium
1/2 cup any flavor FRANK'S® RedHot® sauce Chunk Chicken Breast in Water, drained
Assorted fresh vegetables or crackers  


  1. Heat the oven to 350° F.
  2. Stir the cream cheese in a 9-inch deep dish pie plate with a fork or whisk until it's smooth.
    Stir in the dressing, pepper sauce and blue cheese. Stir in the chicken.
  3. Bake for 20 minutes or until the chicken mixture is hot and bubbling.
    Stir before serving.
    Serve with the vegetables and crackers for dipping.

Nutritional Values per Serving (per 2 tablespoon):
Calories 65, Total Fat 5g, Sodium
260mg, Total Carbohydrate 1g, Protein 3g

The first time I used the 2 cans and the second time I just boiled two chicken breat...which tasted much better.

Posted By: lelepi
Date Posted: Jan 23 2009 at 1:16pm
Any suggestions for Nachos?

Posted By: asianiis
Date Posted: Jan 23 2009 at 1:17pm
^^^^ I love this dip!!!!!!! The last time that I had it, it made my stomach bubble like corroded battery acid, but it was soooooooo good!

Posted By: SeXxiLuV818
Date Posted: Jan 24 2009 at 10:52pm
Originally posted by lelepi lelepi wrote:

Any suggestions for Nachos?
Here's a recipe for some MOCK DORITOSLOL. They're actually REALLY good, and taste great by themselves, or topped with cheese. I made a nacho/taco salad out of them, and they were delicious!

Zucchini Doritos-style chips

1 large zucchini, shredded
2 eggs
2 cups cheese

Preheat oven to 450 degrees F.

Grease 2 cookie sheets.

Cut ends from zucchini. Shred. Mix with egg and cheese. Make 6-8” circles on greased cookie sheet(s). Bake at 450 degrees for 12 minutes. Loosen and flip the circles. Bake for another 5 minutes at 450 degrees.

With a pizza cutter, cut rounds into triangles (about 6 per round).

Let cool on a rack for 6-8 hours in a cool oven. To store, keep loosely in a bag or a plastic container in the refrigerator or on the counter. Best used within a week of preparation.
After chips have dried substantially, in a plastic container toss with popcorn seasoning for desired flavor.

Makes 36 chips.

Nutritional InformationPer 12 chips, 1/3 of recipe): Calories: 151, Carbohydrates: 1g, Fiber: 0g, Net Carbohydrates: 1 g, Protein: 10 g, Fat: 13 g

Posted By: SeXxiLuV818
Date Posted: Jan 24 2009 at 10:59pm
Spicy Chile Chicken over Tomatoes and Cabbage

Serving Size : 4

-------- ------------ --------------------------------
Prep the chicken
1 pound boneless skinless chicken breast -- cut into 1" cubes
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
The Sauce
1 cup canned tomatoes with green chiles -- *use canned diced tomatoes if you don't like the heat; drain
1 tablespoon lime juice
1 tablespoon minced cilantro
1/4 cup finely chopped onion
1 tablespoon minced jalapeno pepper -- *for extra heat. Omit if desired.
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon minced garlic
The Base
3 cups shredded cabbage
2 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper

Toss chicken with chili powder, cumin and salt. Refrigerate, covered tightly, until ready to use- up to 2 days.
Mix the sauce ingredients and cover, set aside or refrigerate up to 2 days(covered tightly).
When ready to cook: Heat 1T olive oil in a non-stick skillet and cook chicken, browning well, until cooked through. Set aside. In the same pan, add the other 1T olive oil and saute the cabbage for 2 minutes or until it starts to wilt. Add the tomato sauce mixture and bring to a simmer until heated through.
Pile the cabbage and sauce on 4 plates and top with equal amounts of the chicken pieces.
Serve with a tossed green salad.

Posted By: SeXxiLuV818
Date Posted: Jan 24 2009 at 11:02pm

Here'e another recipe for a pizza crust subsitute. I heard it was really REALLY good. It has gotten GREAT reviews. I'mma have to try it out sometime soon cuz it looks sooooo goodLOL.

You Won't Believe it's Cauliflower Pizza Crust

1 cup cooked, riced cauliflower**
1 egg
1 cup mozzarella cheese
1/2tsp fennel
1 tsp oregano
2 tsp parsley

pizza or alfredo sauce
mozzarella cheese

Preheat oven to 450 degrees farenheit.

Spray a cookie sheet with non-stick spray.

In a medium bowl, combine cauliflower, egg and mozzarella. Press evenly on the pan. Sprinkle evenly with fennel, oregano and parsley.

Bake at 450 degrees for 12-15 minutes (15-20 minutes if you double the recipe).

Remove the pan from the oven. To the crust, add sauce, then toppings and cheese.

Place under a broiler at high heat just until cheese is melted.

**I use frozen cauliflower prepared according to package directions. After cooked and slightly cooled, I shred cauliflower with a cheese grater, and then measure for the recipe. (Don't pack down the cup with cauliflower. Just fill it with a spoon or the cup itself.)

Here's the link for pictures!Big%20smile" rel="no follow -

Posted By: SeXxiLuV818
Date Posted: Jan 24 2009 at 11:11pm

^^ You can cut the pizza crust into cheesy "breadsticks" too!!!! I gotta make this ASAP,lol!!LOL

Posted By: SeXxiLuV818
Date Posted: Jan 24 2009 at 11:16pm
Picture of the Oopsie rolls made into some french toast with butter and sugar free maple syrup!Tongue

Posted By: SeXxiLuV818
Date Posted: Jan 24 2009 at 11:20pm

Chocolate Almond OopsiesBig%20smileBig%20smile

3 large eggs
3 pks splenda or 6 drops sweetzfree
1 TBLS" rel="no follow - Diabetisweet
1 TBLS" rel="no follow - Powdered" rel="no follow - Erythritol
1 oz unsweetened chocolate, melted
1 TBLS Dark Cocoa
dash of salt
pinch of cream of tartar
3 ounces cream cheese (not Tbsp!) Do not soften!

1pkg splenda or 2 drops sweetzfree

Sliced" rel="no follow - Almonds for garnish

Separate the eggs, add sweeteners, chocolate and cocoa, salt, and cream cheese to the yolks. Use a mixer to combine the ingredients together.
In a separate bowl, whip egg whites and cream of tartar and 1pkg splenda or 2 drops sweetzfree until stiff Using a spatula fold the egg yolk/chocolate mixture into the white mixture, being careful not to break down the whites. Spray a cookie sheet with non-stick spray and spoon the mixture onto the sheet, making 6 mounds. Flatten each mound slightly. Sprinkle with sliced almonds

Bake about 30 minutes at 300*

Chocolate Almond Blackberry Oopsie

Split a chocolate almond oopsie, spread whipped cream and a few blackberries or your berry of choice on the bottom layer. Top with top of oopsie, crush some berries with sweetener and spread most on plate add more whipped cream, drizzle with the rest of the crushed berries and 1 TBLS sugar free Chocolate sauce. Seriously

Posted By: SeXxiLuV818
Date Posted: Jan 25 2009 at 1:57am

 Pig-in-the-Blankets made with the Low Carb OOPSIE ROLLS and HotDogs with mustard sauceBig%20smile (people are coming up with all sorts of ideas for the oopsies. I love it!)

Posted By: SeXxiLuV818
Date Posted: Jan 25 2009 at 2:11am
Another mashed cauliflower recipe...this one is loadedBig%20smile
Who needs mashed potatoes when cauliflower can be had in nice, white bundles of floret happiness?

Nothing says love like disguising America's favorite Thanksgiving side by just throwing the bag away.

Mashed cauliflower

2 bags frozen cauliflower (about 15 oz each)
1/2 cup full-fat sour cream
4 Tbsp butter

On stove: Boil water. Add frozen cauliflower and cook until flowerettes are extremely tender, between 6-8 minutes. Pour off excess water.

In microwave: Place frozen cauliflower in a 4-6 quart covered, microwavable container. Cook for 8 minutes, or until cauliflower is steamed and extremely soft. Pour off excess liquid.

Throw the cauliflower sacks away if you're trying to steer kids to not ask questions about the 'potatoes' (it's our secret).

Place cooked cauliflower in blender. Add sour cream and butter. Blend, stirring occasionally (do not stir contents with tongue).

Serve with gravy. You can place bowl of piping hit goodness next to a prepared bowl of whole cauliflower. Kids may steer away from the cauliflower and grab what they think are the mashed potatoes!

*tapping my head* This is because we're smart, and sneaky.

Makes about 8, 1/2 cup servings

Nutritional information per serving: Calories: 114, Carbohydrates: 7 g, Fiber: 3 g, Net Carbohydrates: 4 g, Protein: 3 g, Fat:9  g

Posted By: SeXxiLuV818
Date Posted: Jan 25 2009 at 2:54am
LEMON VALENTINE (Oopsie) Cake topped with sugar free whipped cream and strawberriesShockedClapBig%20smile This was so creative! They used sugar-free lemon jell-o mix in the batter and made it one big cake!

Posted By: lelepi
Date Posted: Jan 26 2009 at 8:38am
Sexi -- have you made the oopsies?? Mine came of very that how its supposed to be??
Also I made this, this weekend and it was THE BOOMMMMMB OMG...
Soooo delicious....DO NOT SLEEP ON THIS RECIPE.
 I used jalapenos, italian sausage, bacon pieces, pepperoni and an italian pizza blend cheese. hmmmm.
Thin and Crispy Pizza Crust
Heat oven to 450 degrees
In a bowl thoroughly combine
3 eggs
3 cups shredded mozzarella cheese
1 tsp garlic powder
1 tsp basil
press evenly into Pam sprayed pizza pan or cookie sheet
(this makes one 16 inch pizza crust)
Bake at 450 degrees until golden brown (about 10 to 15 minutes)

Here is what your crust looks like after baking

It will completely lift off your cookie sheet. I patted the grease off of it, but that step is optional

add toppings of your choice

This one has the following toppings~

1/4 cup low carb marinara
1 cup Mozzarella cheese
2 links Italian sausage (browned and crumbled)
1/4 cup sliced back olives

After adding toppings, run the pizza under the broiler until cheese is melted and toppings are bubbly

This slices up beautifully and the crust is crispy and thin

Yes, you can hold it in your hand!

This was super easy to make!

The veggie crusts are much healthier, I'm sure! However, this is a very quick and easy alternative, especially if you want a crisper crust!

Posted By: lelepi
Date Posted: Jan 26 2009 at 8:47am
I also made the tuna muffins late last night for my lunch today...I only had a chance to sample...they tasted ok....I concocted a little spicy tarter sauce...

Posted By: SeXxiLuV818
Date Posted: Jan 26 2009 at 10:53pm

^^I'm not sure the Oopsies are supposed to be crisp, mine always come out with the texture of a sponge cake or something light and airy like that. Only time mine came out crispy is when I messed up and deflated my egg whites when putting them on the cookie sheet. Those were nastyDead,lol. But if made right, they're firm enough to hold a big cheeseburger together, and the texture is like a light and airy bread.  Since the outside is sometimes flaky, I say it's like a crissant. Recently, I started adding  1 TBSP of flax seed meal and 1 TBSP of Soy Flour or Whey protein powder to the yolk mixture before folding them into the whipped egg whites. It gives the Oopsie Roll more of a "bread-ish" texture.

But that pizza u posted just made my mouth waterTongueLOL

Posted By: SeXxiLuV818
Date Posted: Jan 26 2009 at 11:01pm
Originally posted by lelepi lelepi wrote:

I also made the tuna muffins late last night for my lunch today...I only had a chance to sample...they tasted ok....I concocted a little spicy tarter sauce...
What are those? They sound very convenientThumbs%20Up, do u have the recipe? I just bought a bunch of canned tuna from Sam's Club, and I'm planning on making tuna salad to eat with my oopsies for lunch.

Posted By: SeXxiLuV818
Date Posted: Jan 26 2009 at 11:34pm
This is BY FAR my favorite low carb pizza recipe. It blew my mind when I realized the pizza crust I was eating was just cheese, eggs, and seasonings. SOOOO GOOD! I found some step by step prep picsBig%20smile!
Originally posted by low carb friends poster low carb friends poster wrote:

Hi Everybody! First I start with the deep dish pizza crust on this link:" rel="no follow -
 I like that recipe, but the pizza is in a baking pan and doesn't leave much room for toppings. So, I start with a huge pan (16"), multiply the crust ingredients by 1.5, and make a much thinner crust.

I also add about 2oz of chopped/diced pepperoni to the crust mixture. It adds a great flavor. I also try to use a different brand of pepperoni than the one that I top the pizza with, but the same brand would work too.

This looks thicker than it really is. It is actually a challenge to try to cover the whole pan. It is ready to go into the oven.

Here it is after baking. I might have left it in about one minute too long, but it turned out fine anyway.

Add your favorite toppings.

I use Trader Joes marinara. I used one cup, which added 10 net carbs. To be honest, the fresh tomatoes on top added waaaaaay more flavor than the sauce did. I think next time I will skip the sauce alltogether and add more fresh tomatoes instead.

Add 8oz of mozzarella

Add tomatoes

Add green pepper and onion

Add sausage. Make sure not to crumble the sausage too fine when pre cooking it. Leave some nice big chunks!

Add fresh ricotta. If you have never tried this before, you absolutely must!

Add pepperoni

Add mushrooms, and bake

Doesn't this look yummy????

You will never miss the crust!

This slice is about 450 calories, but it is HUGE! I only cut this whole large pizza into 8 slices because that is about how many calories I like per snack. You could easily cut this into 16 slices, or even smaller squares.

Posted By: kalenjin
Date Posted: Jan 26 2009 at 11:45pm
shoots op and walks out.... i am hungry now.. LOL

great recipes.. i dont do artkins but some of these look so damn good, i will have to try them out.

Keep posting.

Posted By: lelepi
Date Posted: Jan 27 2009 at 11:58am
Here is the recipe for the Tuna or Salmon muffins...there were actually VERY good too. I didn't have cheddar cheese so I used mozerralla...I made mayo and spicy mustard was YUMMY

2 6-ounce cans tuna or salmon, drained well
2 eggs
1/4 cup celery, chopped fine, 1 ounce
2 tablespoons onion, chopped fine, 1/2 ounce
1/4 cup green pepper, minced, 1 ounce
2 ounces cheddar cheese, shredded
Salt and pepper, to taste
Pinch Old Bay seasoning

Mix all of the ingredients and spoon into 6 well-greased muffin cups. Bake at 350º for 30 minutes until puffed, set and lightly browned around the edges.

Makes 6 servings
Can be frozen

Per Serving: 109 Calories; 8g Fat; 12g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carbs

I serve these with" rel="no follow - Tartar Sauce or" rel="no follow - Chipotle Mayo . They are also really good topped with sautéed peppers, onions and mushrooms, then a bit of the Chipotle Mayo. Click the photo to see a close-up.

Here's a slightly larger recipe:

Three 6 ounce cans tuna or salmon, well-drained
3 eggs
1 stalk celery, chopped fine
1/2 medium green pepper, chopped fine, 2 1/4 ounces
3 tablespoons onion, chopped fine, 2 ounces
1/4 teaspoon Old Bay seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
6 ounces cheddar cheese, shredded

Mix all of the ingredients and spoon into 12 well-greased muffin cups. Bake at 350º for 30 minutes until puffed, set and lightly browned around the edges.

Makes 12 servings
Can be frozen

Per Serving: 109 Calories; 8g Fat; 12g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carbs

Posted By: whawrongwiddat
Date Posted: Jan 28 2009 at 1:28pm

Posted By: SeXxiLuV818
Date Posted: Jan 28 2009 at 10:58pm
^^It's perfectly fine if that's what you prefer to do, you just have to count your carb intake. Eggs are only 1 carb each, and Bacon has zero carbs since it's meat. You have to stay under 20g of carbs per day on induction, but it is recommended to eat at least 10g of carbs in acceptable veggies.  And adding variety to your diet keeps you from getting bored easily as wellSmile." rel="no follow - lelepi -Those recipes sound so good! I had to print them off so I can take them homeLOL. Imma try them out tomorrowStar.

Posted By: Phattygyrl
Date Posted: Jan 30 2009 at 8:33am
Thanks, I'm getting back on Atkins. I did the low calorie thing, for a week and a half on to have lost 1 whole pounds. Last time I did the atkins thing I lost about 5 pounds in a wheek. Personally, I like counting carbs, as oppose to counting calories. Thanks for the great ideas. I'm starting this weekend.

Posted By: lelepi
Date Posted: Jan 30 2009 at 10:11am
Sexi - I tried your pizza..hmmm that was soo good too. I just made a personal pan...hmmm it was just enough though...I can believe we can still enjoy pizza....
Those muffins were soo yummy. I only made 6 I should have made..more...BUT, I can not believe I haven't lost more weight...I am stuck at only 6-7 lack of water in take could be hendering me. Do you think I should start the gla/cla to kick it up?

Posted By: goodm3
Date Posted: Jan 30 2009 at 12:59pm
^^ this is only my 2nd week on low-carb and i've made that pizza twice! I've found that longer i cook the crust..the crispy it gets so i more so like  real pizza.
This weekend, i'm going to make nachos using the pizza crust and tace meat seasoning, cheese, lettuce, and tomatoes. Instead of making the pizza crust in a 9X13 baking dish i'll use a baking pan.. that way the chips will be thin and crispy. I think that'll work?
For those muffins, can i just roll them in balls and bake them??? I don't have a muffin pan. Cry

Print Page | Close Window