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MEADSBAY's Photo MEADSBAY Posts: 14,439
6/8/18 9:43 P

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May I just say again...I learn so much from this team!
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elizabeth

*I will never~ever~ever give up!


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-JAMES-'s Photo -JAMES- Posts: 11,993
6/8/18 8:46 P

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In meatballs I think holly is right about using grated cheese to "soften" or "moisten" the meatballs. I think the purpose of bread crumbs in this case is to soften the meatballs.

As for a coating on things perhaps the recipe I just posted:
www.sparkpeople.com/myspark/team_messagebo

ard_thread.asp?board=28626x58536x6
9200631


James


All time highest weight : 217 pounds

Starting weight : 195.0 pounds (June 7, 2012)
Final weight : 168.2 pounds (July 23, 2013)


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NIGHTSKYSTAR's Photo NIGHTSKYSTAR SparkPoints: (559,375)
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6/8/18 3:23 P

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i use finely grated parmesan. it gets crispy and tastes great..

Holly
Northern NY
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KDGIRL's Photo KDGIRL Posts: 3,678
6/8/18 9:43 A

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I second pork rinds. They come in all kinds of flavors, plus unflavored. You can crush them fine or coarse, and put the crumbs in the freezer to take away any flavors you don't want in your breading.



Karen "KD"





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PIPPAMOUSE's Photo PIPPAMOUSE Posts: 4,327
6/8/18 9:35 A

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Flax could work too. Its important to note they don't have zero carbs. They have 2 g carbs in a tbsp. They are almost all fiber, so for people who count net carbs that is true, but if you count total carbs (as many of us do) it is not zero. The same is true for chia. If it comes from a plant, there are carbs. Its just a matter of how you choose to count them.

Alesha
Minnesota
Central time zone


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MAUITN's Photo MAUITN Posts: 15,321
6/8/18 8:53 A

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Beside the things mentioned, you could use something like ground flax seeds = 0 carbs.

Earnie - Monteagle, TN
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I would love to live like a river flows, carried by the surprise of its own unfolding. -John O'Donohue

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If something is holding us back, today is the day to begin to push back. Today is always the best day


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PIPPAMOUSE's Photo PIPPAMOUSE Posts: 4,327
6/8/18 8:46 A

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I think this is an area that you will likely want to experiment. My meatballs/meatloaf I use almond flour or nothing (different texture, but works and is the lowest carb option. I don't like to "waste" my carbs on things I dont need). Ive also used dried mushrooms ground to a powder or or larger for more texture. I don't often coat chicken (or fish) but I've used almond and coconut flours, both were ok. Ive used crushed pork rinds (ive also used in salmon cakes) and I've skipped chicken breasts in favor of chicken thighs - roasted or grilled can make the skin super crispy, better than any breading does.

Alesha
Minnesota
Central time zone


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BETHUMZ's Photo BETHUMZ SparkPoints: (38,602)
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6/8/18 8:38 A

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Do any of you amazing people know of a good substitute for bread crumbs in recipes? I don't know what to use in meatloaf, meatballs or to coat "breaded" chicken.

(If this was the wrong place to post this, you can delete it and I can move it.)

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