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MORTICIAADDAMS's Photo MORTICIAADDAMS Posts: 67,250
2/5/13 7:20 P

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-American consumers have no problem with carcinogens, but they will not purchase any product, including floor wax, that has fat in it. - Dave Barry
-My doctor told me to stop having intimate dinners for four; unless there are three other people. - Orson Welles
-The food here is terrible, and the portions are too small. - Woody Allen

Co-Leader "Smart Carbing"
Co-Leader "Low Carb For Dummies"
Co-Leader "South Beach Diet"


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ROCKLADY39's Photo ROCKLADY39 Posts: 64
2/5/13 2:38 P

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Hot Crab Dip
This recipe is a huge family favorite.
In a crockpot or pan combine the following:
2 pkgs cream cheese
2 cans of crab (tuna can size)
2 hard boiled eggs chopped
1 heaping tsp onion chipped
1 tsp of mustard
1 tsp of powdered sugar
dash of tabasoc sauce

Heat stir and eat. Now you might be tempted to leave out the powdered sugar, and you can and it will still be good-however the powdered sugar is what makes the dish.


What if today we were just grateful for everything!
Week 1 Jan 28- 192.5
Week 2 Feb 4- 191.5
Week 3 Feb 11- 191
Week 4 Feb 18-
Week 5 Feb 25-
Week 6 March 4-
Week 7 March 11-
Week 8 March 18-
WeeK 9 March 25-
Week 10 April 1-
Week 11 April 8-
Week 12 April 15-
Week 13 April 22-


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KOSHIE1's Photo KOSHIE1 SparkPoints: (117,259)
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Posts: 6,633
9/26/11 6:26 P

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I sure hope this is the one! I've been trying to make (what seems like) this exact recipe for years since having it as a teen in a long-ago restaurant. I think perhaps my technique was at fault, as I never thought to cook the fish BEFORE spreading it with the mayo topping.

Darn it! Just had fish last night. I'll have to wait another week to find out if the technique works!

 current weight: 172.0 
 
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MORTICIAADDAMS's Photo MORTICIAADDAMS Posts: 67,250
9/25/11 6:14 P

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-American consumers have no problem with carcinogens, but they will not purchase any product, including floor wax, that has fat in it. - Dave Barry
-My doctor told me to stop having intimate dinners for four; unless there are three other people. - Orson Welles
-The food here is terrible, and the portions are too small. - Woody Allen

Co-Leader "Smart Carbing"
Co-Leader "Low Carb For Dummies"
Co-Leader "South Beach Diet"


Total SparkPoints: 308,290
 
300,000
312,499
324,999
337,499
349,999
SparkPoints Level 24
XANADUREALM's Photo XANADUREALM Posts: 7,243
9/18/11 10:45 A

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Spicy Grilled Shrimp

Perfect for a cookout, or use that George Foreman grill! Easy, tasty, low carb and free of all common allergens except shellfish.

recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=385723




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JOYCEANN2's Photo JOYCEANN2 SparkPoints: (0)
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6/2/11 7:02 A

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Parmed-Up Broiled Tilapia
PER SERVING (1/4th of recipe, 1 fillet): 153 calories, 5g fat, 298mg sodium, 3.5g carbs, 0g fiber, 0.5g sugars, 23.5g protein -- PointsPlus® value 4*

Confession time... This recipe's SO good, we've been known to eat two servings in one sitting!

Ingredients:
3 tbsp. reduced-fat Parmesan-style grated topping
1 1/2 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
1 1/2 tbsp. fat-free mayonnaise
1 tbsp. lemon juice
1/4 tsp. dried basil
1/8 tsp. onion powder
1/8 tsp. black pepper
1/8 tsp. salt
Four 4-oz. raw tilapia (or other flaky white fish) fillets

Directions:
Preheat broiler. Spray a baking sheet with nonstick spray and set aside.

In a small bowl, combine all ingredients except the fish. Mix well and set aside.

Arrange fillets in a single layer on the baking sheet. Broil for 3 minutes.

Gently flip the fillets over and broil for 2 more minutes. Remove sheet from broiler, but leave broiler on.

Evenly spread the Parm mixture over the fillets, about 1 heaping tablespoon each. Broil until fish is cooked through and topping is lightly browned, 5 - 7 minutes, checking often to ensure it doesn't burn. Serve and enjoy!

MAKES 4 SERVINGS



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JOYCEANN2's Photo JOYCEANN2 SparkPoints: (0)
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6/2/11 7:01 A

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Teriyaki Salmon-Mango Wrap


Ingredients:
One 2.6-oz. pouch boneless skinless pink salmon, roughly flaked (about 1/3 cup)
1 tsp. thick teriyaki sauce/marinade
1 La Tortilla Factory Smart & Delicious Low Carb High Fiber Large Tortilla
1/2 cup chopped romaine lettuce
1/2 cup mango cut into thin strips
1/4 cup thinly sliced red onion
1/4 cup jicama cut into thin strips

Directions:
In a small bowl, combine salmon with teriyaki sauce and mix well. Set aside.

Place tortilla on a microwave-safe plate and microwave for 10 seconds, or until just warm.

Evenly place lettuce over the bottom half of the tortilla. Evenly top lettuce with salmon mixture, mango, onion, and jicama.

Carefully and tightly roll up tortilla over the filling from bottom to top. Secure with toothpicks, if needed.

Slice in half and enjoy! (Don't eat the toothpicks.)

MAKES 1 SERVING

HG Alternative! If you can't get your hands on the 80-calorie La Tortilla Factory tortilla called for in the recipe, just seek out the lowest-calorie medium-large flour tortilla you can find and adjust the calorie count accordingly. No problem


Support our troops
2/07 191 highest 197 on 2008
3/3/11/09 188
my.sparkpeople.com/JOYCEANN2 leader of lcr plus teams.sparkpeoplecom/LowCarb
also north shore ma teams.sparkpeople.com.NorthShoreMassachuse
ttes


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KOSHIE1's Photo KOSHIE1 SparkPoints: (117,259)
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3/3/10 10:46 P

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Gamberini Scampini serves 3 (maybe 4) at ~ 7 g carb per serving

1 T olive oil
1/2 onion, sliced thin
1 stalk celery, diced
1/4 c butter
1/2 lb sliced mushrooms
2 garlic cloves, minced
1/4 c dry sherry
1/4 c water
8 oz canned, fire-roasted diced tomatoes
1/4 t salt
1 lb shrimp, peeled
1/4 lemon, juiced and zested
xanthan gum

In large skillet, saute the onions and celery 5 minutes. Add the butter, garlic and mushrooms and saute 1 more minute. Add ingredients down through salt, and simmer 5 minutes. Add shrimp and lemon juice and zest and continue to simmer until shrimp turn pink. Sprinkle with xanthan gum and stir, adding more gum as necessary until sauce is as thick as desired.

Serve with Revolution Rolls to soak up the sauce, or over Zucchini Noodles; and with rapini on the side.

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JOYCEANN2's Photo JOYCEANN2 SparkPoints: (0)
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10/31/09 8:25 A

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TANDOORI SHRIMP
Yield: 6 servings
Source: "200 Healthy Recipes in 30 Minutes or Less!"
Info: http://diabeticgourmet.com/book_archive/de
tails/74.shtml

INGREDIENTS

- 3 tablespoons coarsely chopped ginger
- 1 medium onion, coarsely chopped
- 6 garlic cloves
- 1/4 cup olive oil
- 1-1/4 cups plain low or nonfat yogurt
- 2 tablespoons ground cumin
- 1 teaspoons turmeric
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 1-1/2 pounds shelled and deveined large shrimp

DIRECTIONS

Combine all marinade ingredients in a food processor or
blender. Marinate the shrimp for 4 hours. Grill the shrimp
for 3 minutes 6 inches from the heat source.

Nutritional Information Per Serving (4 ounces):
Calories: 172, Fat: 7 g, Cholesterol: 171 mg, Sodium: 175 mg,
Carbohydrate: 3 g, Dietary Fiber: 0 g, Sugars: 3 g, Protein: 24 g
Diabetic Exchanges: 3 Lean Meat



Support our troops
2/07 191 highest 197 on 2008
3/3/11/09 188
my.sparkpeople.com/JOYCEANN2 leader of lcr plus teams.sparkpeoplecom/LowCarb
also north shore ma teams.sparkpeople.com.NorthShoreMassachuse
ttes


 current weight: 168.0 
 
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GOODSARGENT1226's Photo GOODSARGENT1226 Posts: 1,975
2/8/09 2:07 P

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Joyceann, can you use flounder or tilipia?

Dee



Do Not Worry

6:25-33 pp—Lk 12:22-31

Mt 6:25 “Therefore I tell you, do not worry about your life, what you will eat or drink; or about your body, what you will wear. Is not life more important than food, and the body more important than clothes?


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JOYCEANN2's Photo JOYCEANN2 SparkPoints: (0)
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2/2/09 4:37 A

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CRAB CAKES
6 ounces crab meat *
1 pound pollock, cooked and flaked **
1/4 cup mayonnaise
2 tablespoons fresh parsley, chopped fine
4 green onions, chopped fine
2 teaspoons Old Bay seasoning
1/2 teaspoon coriander
1/8 teaspoon cayenne
1/4 teaspoon pepper
1/2 teaspoon hot sauce
2 egg whites
1/2 cup unsweetened coconut, finely ground
Oil, for frying

In a medium bowl, break up the pollock with your fingers until it's finely shredded. Stir in all of the remaining ingredients, except the crab meat, coconut and oil, until well blended. Gently fold in the crab meat, trying not to break it up too much. Divide into 6 equal portions on a wax paper-lined baking sheet. Gently shape into patties with your hands; chill two hours. Put the coconut in a small shallow dish. Carefully set one crab cake in the coconut and gently turn over to coat the other side; place back on the wax paper. Repeat to coat all of the patties. Chill at least 1 hour. Heat the oil in a skillet over medium heat. Fry the patties 4-5 minutes per side, flipping carefully, until golden brown on each side.

Makes 6 servings
Can be frozen, but they get a little watery

* I used the fresh kind that's found in the seafood department, not canned. It comes in a foil pouch and contains no added liquid. If you use canned crab meat, you may need two cans to get a full 6 ounces after draining.

** You should end up with about 8 ounces of cooked fish. I used 2 fillets (12 ounces total) and came a bit short with only a 7 ounce yield. If you can't get pollock, any mild white fish will work.

Per Serving: 292 Calories; 22g Fat; 21g Protein; 2g Carbohydrate; 1g Dietary Fiber; 1g Net Carbs



These taste very nice and have a kick of heat from the cayenne. They're very delicate and you must turn them very gently when cooking. When you cook your fish, go easy on the salt or don't salt it at all. There is plenty of salt in the Old Bay. If you can afford to use all crab meat I'm sure these would taste even better.




Support our troops
2/07 191 highest 197 on 2008
3/3/11/09 188
my.sparkpeople.com/JOYCEANN2 leader of lcr plus teams.sparkpeoplecom/LowCarb
also north shore ma teams.sparkpeople.com.NorthShoreMassachuse
ttes


 current weight: 168.0 
 
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DEBBEV's Photo DEBBEV Posts: 5,272
12/9/08 8:30 P

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Clams Italiano

Yields: 6 servings

1/2 cup butter
5 cloves garlic, minced
2 cups dry white wine
1 tablespoon dried oregano 1 tablespoon dried parsley
1 teaspoon crushed red pepper flakes (optional)
36 clams in shell, scrubbed

Melt butter in a large skillet over medium heat. Cook garlic in butter briefly. Stir in wine, and season with oregano, parsley, and red pepper flakes.
Place clams in the wine mixture. Cover, and steam until all the clams have opened: discard any that do not open. Serve in soup bowls, and ladle broth generously over them.




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