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ATKINS INDUCTION FOOD PORN

 
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Benni View Drop Down
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    Posted: Mar 18 2014 at 9:00pm
Are any of you members of the Atkins Forum ???


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mzbhaven View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote mzbhaven Quote  Post ReplyReply Direct Link To This Post Posted: Mar 14 2014 at 7:54pm
I just started low carb on the 10th of March,so far so good.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote spencer4hire Quote  Post ReplyReply Direct Link To This Post Posted: Jan 28 2014 at 6:57am
Hi PG....I'm in.      I began on Jan1...still going strong.        I am dealing with major hormone issues and have been prescribed Synthroid.    Most hypethyroid sufferers say low card is the only way to lose.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Phattygyrl Quote  Post ReplyReply Direct Link To This Post Posted: Jan 26 2014 at 6:47pm
I need to start back ladies is anyone going to do a 2014atkins diet challenge? I need some motivation I keep putting ot off and its basically February.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote luvurself Quote  Post ReplyReply Direct Link To This Post Posted: Jan 13 2014 at 8:23pm
I'm preparing to start next Monday ( pay day) Smile Keep the food coming... I'm making a cook book and a plan!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote spencer4hire Quote  Post ReplyReply Direct Link To This Post Posted: Jan 11 2014 at 7:47am
started back on Adkins on Jan 1....anyone else?       
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Post Options Post Options   Thanks (0) Thanks(0)   Quote StylingArabella Quote  Post ReplyReply Direct Link To This Post Posted: Oct 24 2013 at 10:02pm
Originally posted by shantel75 shantel75 wrote:

I am the #1 Fan of Costco steak as of tonight. Brushed with garlic butter after being cooked under the broiler. 



Simply because of this photo I am going back on Atkins! This diet needs to become a lifestyle for me. Atkins is the only diet that helped with my hypoglycemia and keeps me from gaining too much.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote missyo67 Quote  Post ReplyReply Direct Link To This Post Posted: Sep 13 2013 at 10:44am
Woooooosahhhhhhhhh...........  Yummy
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Post Options Post Options   Thanks (0) Thanks(0)   Quote shantel75 Quote  Post ReplyReply Direct Link To This Post Posted: Sep 13 2013 at 10:39am


Our Version of Outback’s Alice Springs Chicken

Honey Mustard Marinade:
1 c. Grey Poupon Dijon mustard
1 c. honey
1/2 c. mayonnaise
1 tsp. lemon juice
Chicken:
4 skinless, boneless chicken breast halves
1 Tbsp. vegetable oil
2 c. sliced mushrooms (10?12 mushrooms)
2 Tbsp. butter
salt and pepper
paprika
8 slices bacon, cooked
1 c. shredded Monterey Jack cheese
1 c. shredded Cheddar cheese
2 tsp. finely chopped fresh parsley
Instructions

Use an electric mixer to combine the mustard, honey, mayonnaise, and lemon juice in a small bowl. Whip the mixture for about 30 seconds. Place chicken in a Ziploc bag and pour in about 1/3 of the marinade. Seal the bag and press out as much air as you can and marinate in the refrigerator for about 2 hours.
Chill the remaining marinade until later. After the chicken has marinated, remove chicken from bag and discard the marinade that it has been soaking in. Preheat the oven to 375 degrees and heat an ovenproof frying pan large enough to hold all four breasts and 1 Tbsp. oil over medium heat. (If you don't have an ovenproof frying pan, transfer the chicken to a baking dish).
Sear the chicken in the pan for 3-4 minutes per side or until golden brown. Remove pan from heat but keep chicken in the pan. As the chicken is cooking, in a small frying pan saute the mushrooms in the butter. Brush each seared chicken breast with a little of the honey mustard marinade being sure to save a little extra that you can serve on the side later with the dish.
Season the chicken with salt, pepper and paprika ( I am usually pretty generous with the paprika, I love the flavor). Stack two pieces of cooked bacon, crosswise on each chicken breast. Spoon the sauteed mushrooms onto the bacon, being sure to coat each breast evenly. Sprinkle 1/4 cup Monterey Jack cheese evenly onto each breast followed by 1/4 cup of cheddar.
Bake the pan of prepared chicken breasts for 7-10 minutes or until cheese is thoroughly melted and starting to bubble. Sprinkle each breast with 1/2 teaspoon parsley before serving. Put extra honey mustard marinade into a small bowl to serve on the side.
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shantel75 View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote shantel75 Quote  Post ReplyReply Direct Link To This Post Posted: Sep 11 2013 at 8:24pm
dp
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