Dee

Calorie Counters- Fast food list Burger King®: Whopper®-3 carbohydrate, 3 protein, 4 fat, 670 calories Whopper® with cheese-3 1/2 carbohydrate, 4 protein, 6 fat, 760 calories Whopper Junior®-2 carbohydrate, 2 protein, 2 fat, 370 calories Whopper Junior® with Cheese-2 carbohydrate, 2 protein, 3 fat, 410 calories Hamburger-2 carbohydrate, 2 protein, 1 fat, 310 calories Cheeseburger-2 carbohydrate, 2 protein, 2 fat, 360 calories Chicken Sandwich-3 carbohydrate, 3 protein, 6 1/2 fat, 690 calories French Fries (regular order)-1 1/2 carbohydrate, 2 fat, 210 calories McDonald's®: Big Mac®-2 1/2 carbohydrate, 3 protein, 5 fat, 570 calories Cheeseburger-2 carbohydrate, 2 protein, 1 fat, 320 calories Hamburger-2 carbohydrate, 1 1/2 protein, 1 fat, 260 calories Quarter Pounder®-2 carbohydrate, 3 protein, 3 fat, 430 calories Quarter Pounder® with Cheese-2 carbohydrate, 3 1/2 protein, 4 fat, 525 calories Filet-O-Fish®-2 1/2 carbohydrate, 1 1/2 protein, 4 fat, 430 calories French Fries (regular order)-2 carbohydrate, 2 fat, 220 calories Chicken McNuggets® (6 pieces)-1 carbohydrate, 3 protein, 2 fat, 320 calories Pizza Hut: Thin and Crispy® Pizza (3 slices) Cheese-3 1/2 carbohydrate, 3 protein, 1 fat, 450 calories Pepperoni-3 carbohydrate, 2 1/2 protein, 2 fat, 430 calories Supreme-3 carbohydrate, 3 protein, 2 1/2 fat, 510 calories Thick and Chewy® (3 slices) Cheese-5 carbohydrate, 3 protein, 1 fat, 560 calories Pepperoni-5 carbohydrate, 2 1/2 protein, 2 fat, 560 calories Supreme-5 carbohydrate, 3 protein, 2 1/2 fat, 640 calories Taco Bell®: Bean Burrito-3 carbohydrate, 1 protein, 2 fat, 343 calories Beef Burrito-2 1/2 carbohydrate, 3 protein, 2 fat, 466 calories Burrito Supreme-3 carbohydrate, 2 protein, 3 fat, 457 calories Taco-1 carbohydrate, 2 protein, 0 fat, 186 calories Wendy's®: Single Hamburger-2 carbohydrate, 3 protein, 2 fat, 350 calories Double Hamburger-2 carbohydrate, 6 protein, 3 fat, 560 calories Single Hamburger with Cheese-2 carbohydrate, 4 protein, 3 fat, 420 calories Double Hamburger with Cheese-3 carbohydrate, 6 protein, 5 fat, 630 calories Chili (9 ounces)-1 1/2 carbohydrate, 2 protein, 6 fat, 260 calories Stuffed Potatoes: Broccoli with Cheese-3 1/2 carbohydrate, 1 protein, 4 fat, 500 calories Cheese-3 1/2 carbohydrate, 2 protein, 5 fat, 590 calories Chili and Cheese-4 carbohydrate, 2 protein, 3 fat, 510 calories Taco Salad-2 1/2 carbohydrate, 3 protein, 1 fat, 390 calories

Here are a few of the store-bought frozen treats that you can have on hand for hand-outs to your child and their friends and we big kids! Creamsicle - 1 bar = 1 carbohydrate + 1 fat Dole Fruit'n Cream Bar - 1 bar = 1 carbohydrate Dole Fruit'n Juice Bar, regular - 1 bar = 1 carbohydrate Eskimo Pie Pudding Bar - 1 bar = 1 carbohydrate Haagen-Dazs fat-free Sorbet 'n' Yogurt - 1 bar = 1 carbohydrate Fudgsicle fudge bar, no sugar added - 2 bars = 1 carbohydrate Popsicle - 1/2 twin pop = 1 carbohydrate Push-up - 1 bar = 1 carbohydrate Welch's Fruit Juice Bar, regular - 1 bar = 1 carbohydrate Welch's Fruit Juice Bar, no sugar added - 2 bars = 1 carbohydrate Weight Watchers Chocolate mousse bar - 2 bars = 1 carbohydrate Weight Watchers Orange Vanilla Treat - 2 bars = 1 carbohydrate Weight Watchers Ice cream sandwich - 1 = 2 carbohydrates + 1 fat

12 fresh lean cow udders 1 pint of whipping cream 1 cup of brown sugar 1 can artichoke hearts 1 stick butter 1 small filleted smelt 1 container of Nair Soak the cow udders in Nair to remove the hair. Repeat several times if necessary until all hair is removed. Rinse in warm water. Place a stick of butter into a warm frying pan. Wait until all of the butter has melted, then add the cow udders. Fry them for 15-20 minutes until golden brown. Chop the artichoke hearts and smelt on a cutting board into fine pieces. In a large bowl, add the whipping cream, brown sugar and the chopped artichokes and smelt. With a mixer on low, whip until creamy with a consistency like vanilla pudding. Remove the udders from the pan and make a long slice down the side of each udder. Spread the pudding mixture into each slit. Serve warm or cold and have an "Udderly Wonderful" snack.

2 c Chopped onions 1 c Very strong coffee 1 c Worcestershire sauce 1 c Catsup 1/2 c Cider vinegar 1/2 c Brown sugar 3 tb Chili powder 1 Pureed Habanero pepper - -include seeds** 4 Garlic cloves, pressed 1 ts Pepper, freshly ground Combine all ingredients in a sauce pan and simmer for 15 minutes. Puree in a blender or food processor. Meanwhile, place 2 pint-sized jars in a large pot of boiling water. Boil for 15 minutes. Bring a small pan of water to a simmer and place two canning lids in the water; remove pan from heat. With tongs remove one jar from boiling water, empty water from jar and fill with barbecue sauce. Place a canning lid on top and seal with band. Repeat with other hot jar. This makes a nice gift when going to someone's house for a barbecue. It doesn't last very long! ** Habanero Peppers are the hottest. If you can't find them in your Mexican foods aisle at the grocery store, or you want less heat you can substitute Jalapeno Peppers.

8 oz. cream cheese, softened 1/3 C. roasted red bell peppers, drained well 2/3 C. pepper Jack cheese, grated 1/4 tsp. garlic powder 1 to 2 dashes cayenne pepper, or more to taste 1/2 C. chopped onion 1/4 C. pickled jalapeños, stemmed and drained well 4 chives, chopped fine 4 oz. pimentos, drained Blend everything but chives and pimentos together in food processor. After done, stir in the pimentos and chives for texture. Add salt to taste. Serve warm with grilled white pita bread triangles. Yield: Serves 6 to 8

Brownie Pudding For Taz and MF's Chocolate Fix Ingredients 1/2 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup white sugar 1 tablespoon unsweetened cocoa powder 1 tablespoon shortening, melted 1/2 teaspoon vanilla extract 1/4 cup milk 1/2 cup chopped pecans 1 cup brown sugar 1 tablespoon unsweetened cocoa powder 1 cup boiling water Instructions 1. Preheat oven to 350 degrees F (175 degrees C). 2. In a medium bowl, combine flour, baking powder, salt, white sugar and 1 tablespoon cocoa. Stir in shortening, vanilla and milk until smooth. Fold in nuts. Spread mixture in a 1 quart baking dish. 3. Stir together brown sugar, 1 tablespoon cocoa and boiling water. Pour carefully over pudding mixture in baking dish. 4. Bake in preheated oven 30 to 45 minutes, until set. Cooking Time: 30 minutes Serves: 6

My friend Bobo gave these recipes to me: 1/2 C. butter, melted 1/2 C. olive oil 1/2 C. minced fresh herbs (parsley, thyme, cilantro) 3 T. fresh lemon juice 4 garlic cloves, crushed 1 T. minced shallot Salt Freshly ground pepper 1 1/2 lb. medium to large shrimp (unpeeled) Combine all ingredients except the shrimp. Add the shrimp and mix. Marinate at room temperature for one hour, stirring occasionally. Prepare barbecue with medium-hot coals. Skewer the shrimp. Grill until opaque (about 2 minutes per side). Outback Dipping Sauce 2 C. mayonnaise 2 C. sour cream 1/2 C. tomato chili sauce 1/2 tsp. cayenne pepper

Tangy Country-Style Ribs These are really good! 4 pounds boneless country-style pork ribs 1 medium onion, chopped 2 tablespoons vegetable oil 1 cup chili sauce 1/2 cup water 1/4 cup lemon juice 2 tablespoons brown sugar 2 tablespoons white vinegar 2 tablespoons ketchup 1 tablespoon Worcestershire sauce Dash salt and pepper Place ribs on a rack in a shallow roasting pan. Cover and bake at 325° for 30 minutes. Meanwhile, in a skillet, saute onion in oil until tender. Add the chili sauce, water, lemon juice, brown sugar, vinegar, ketchup, Worcestershire sauce, salt and pepper. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened. Drain ribs; brush with some of the sauce. Bake, uncovered, for 1 to 1-1/2 hours, brushing occasionally with sauce. Yield: 8 servings.

2 whole boneless skinless chicken breasts 1 can cream of mushroom soup 2 tablespoons sour cream 3 tablespoons crumbled blue cheese 1/2 cup white wine 1. Stir-fry the chicken breasts in a large skillet over medium heat until cooked through, seasoning with salt and pepper. 2. Combine the soup, sour cream, blue cheese, and white wine in skillet with the chicken, then reduce heat and simmer for about five minutes. 3. Serve with pasta or rice and veggies. 4. Makes 2 servings.

Cucumbers in Sour Cream Peel and thinly slice cucumbers. Sprinkle with salt, let it stand for few minutes, squeeze out liquid. Add a little bit of pepper. Dressing: for each 1/2 cup of sour cream add juice of 1/2 lemon (I personally add less lemon juice), 1/2 tsp of sugar, and copious teaspoon of minced dill (dried dill is fine).Mix cucumbers with dressing and place in a cool place half an hour before serving.

Paczki (Doughnuts) 1 1/2 cup of milk 2 yeast cakes 1 tsp salt 1/2 cup sugar 3 eggs 1 tsp vanilla 1/2 tsp nutmeg 1/2 cup butter 4 1/2 cups flour Scald milk and cool to lukewarm. Break yeast into the lukewarm milk. Beat sugar and butter until fluffy, add eggs, salt, and flavoring. Add flour and milk gradually, beating well. Let rise in warm place until double in bulk, about 2 1/2 hour. Punch down, knead and let rise again. Place dough on lightly floured board, stretch toward you and fill with thick filling - rose jams, apricot or peach preserves, prune butter. Fold over and cut into desired size and shape like a ball, place on lightly floured surface and let rise. Fry in deep hot fat, turning only once. Paczki should have a very dark brown color before turning, to insure baking thoroughly. Drain on absorbent paper. Sprinkle with confectioner's sugar.

Ingredients 1 (30 ounce) can chili with beans 1 (10.75 ounce) can condensed nacho cheese soup 1/2 (10.75 ounce) can milk 1 (12 ounce) package tortilla chips 1/4 cup chopped onion Directions 1 Heat chili in a medium saucepan over medium heat. Empty soup and milk into a small saucepan and heat through, stirring, until smooth and creamy. 2 Crush tortilla chips into bottom of individual serving bowls. When chili and soup are hot, scoop chili over chips and pour soup over chili. Sprinkle with chopped onion and serve.

Ingredients 1 pound pinto beans, boiled according to package directions 2 cubes beef bouillon water to cover 1 1/2 pounds ground beef 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1/2 onion, diced 10 (6 inch) corn tortillas 3 cups shredded Mexican-style cheese Directions 1 In slow cooker, combine boiled pinto beans with bouillon cubes and enough water to almost fill cooker. Let simmer on Low setting for 8 hours. 2 In a large skillet, brown beef with salt, pepper and onion. Drain well and set aside. 3 Assemble as follows: Top each tortilla with beef mixture, cheese and a ladel of beans with juice from slow cooker. Top with preferred garnishes as desired and serve.

Ingredients 1/4 cup lime juice 1/3 cup water 2 tablespoons olive oil 4 cloves garlic, crushed 2 teaspoons soy sauce 2 dashes liquid smoke flavoring 1 teaspoon salt 1/2 teaspoon cayenne pepper 1/2 teaspoon ground black pepper Directions 1 In a large sealable bag combine lime juice, water, olive oil, garlic, soy sauce salt and liquid smoke. Stir in cayenne and black pepper. 2 Add meat to this marinade and store in refrigerator overnight, or at least 2 hours.

Ingredients 2 green bell peppers, sliced 1 red bell pepper, sliced 1 onion, thinly sliced 1 cup fresh sliced mushrooms 2 cups diced, cooked chicken meat 1 (4.7 ounce) package dry Italian-style salad dressing mix 10 (12 inch) flour tortillas Directions 1 Cut peppers and onion into thin slices. Do not dice, leave slices long and thin. 2 Saute peppers and onion in a small amount of oil until tender. Add mushrooms and chicken. Continue to cook on low heat until heated through. Stir in dry salad dressing mix and blend thoroughly. 3 Warm tortillas and roll mixture inside. If desired top with shredded cheddar cheese, diced tomato and shredded lettuce.

A valentines day poem for your lass or laddie from one of my favorite poets. O MY Luve's like a red, red rose That's newly sprung in June! O my Luve's like the melodie That's sweetly play'd in tune! As fair art thou, my bonnie lass, So deep in luve am I; And I will luve thee still, my dear, Till a' the seas gang dry— Till a' the seas gang dry, my dear, And the rocks melt wi' the sun; I will luve thee still, my dear, While the sands o' life shall run. And fare thee weel, my only Luve! And fare thee weel awhile! And I will come again, my Luve, Tho' it were ten thousand mile.

I think the real hero in this book is nature and the authors imaginative description of the elements. The elements seem to play a big part in setting the tone for the different chapters. It also has undertones of sexually enhanced feelings aroused or scorned by the classes of the characters which creates a sense of sadistic hostility don't you think. . The author plays with the emotions of the characters as he writes about them. In ones minds eye the reader can almost imagine themselves as an observant character on the outside looking in at the turmoil and tension that takes place in this story. Marty's love is eternal for Giles even after his death while Grace's love for Giles was superficial so she flees to Fitzpier. Perhaps a fitting end is for Grace and Fitzpier, to be together, deserving each other.

I am not sure if you received my e-mail but I was wondering if we can have a separate forum for the freebies and coupons? It would make Simple living so much less cluttered .

6 potatoes 1 cup of dry parmesan cheese 3 tsp of Old Bay Seasoning 1 cup of crumbled extra sharp cheddar cheese. Wash and cub potatoes. Mix the parmesan cheese and old bay seasoning together in a plastic bag or mixing bowl. Put potatoes in bag or bowl and coat them then lay them on a baking sheet and cover them on both sides with Pam baking spray. Bake at 350 degrees for 30 to 40 minutes until soft and golden brown. Sprinkle the crumbled cheese on top and broil in the oven until the cheese is melted.

1. Sweet BBQ Beef for crockpot -------------------------------------------------------------------------------- Beef-- however much you want. I used about 2 lbs of cheap round steak 1 can diced tomatoes or tomato puree (either would work) 1 tsp ground ginger 1 tb liquid smoke 1 tb onion powder 1 tb garlic powder 1/4-1/2 tsp cayenne pepper 2 tbs some sort of fat (i used coconut oil. The meat cut I used was very lean so it needed it) I used 1/2 tsp accent (a lot of people don't like msg. I do. i think it really brings out the flavor, but i don't use it often. but don't use it if it bothers you.) 1/8-1/4 cup granular splenda 1-2 cans water Brown the meat in a pan (or don't. i didn't.) throw all the ingredients in the pot. stir so they're mixed. cook overnight or all day in the crockpot on low. 2. Salisbury Steak and Mushroom Gravy~4CP -------------------------------------------------------------------------------- This is a family favorite! The gravey is very simple but tasty. I usually double it so I have leftovers! It's great with Turnip whip! *Salisbury Steak and Mushroom Gravy * Servings: 4 1 lb. ground beef 1/2 onion, divided (1/2 finely diced, 1/2 sliced ) 1 clove garlic, minced 1 egg 1/2 cup pork rind crumbs 1 Tbsp. approx. Worcestershire sauce 2 tsp. beef base or a boullion cube 1 cup water 1/2 lb. mushrooms sliced Place ground beef in mixing bowl. Add diced onion, garlic, egg, pork rind crumbs, Worcestershire sauce, salt and pepper to taste. Mix well but gently. Form meat into 4 oblong patties. Set aside. Place in hot skillet to brown. While browning, boil 2 cups water, add the beef base, pour into the crockpot. When meat has browned on both sides, place into crockpot. Add sliced onion and mushrooms to skillet drippings and heat through. Add to crockpot. Cover and cook all on high for about 3 hours or LOW for 6. Gravy can be thickened with guar gum. 3. Thai Chicken ~4CP -------------------------------------------------------------------------------- Mellisa's Thai Chicken 16 chicken thighs or 10 breasts boneless, skinless 3/4 cup hot salsa 1/4 cup SF peanut butter 4 T. splenda 2 T. soy sauce 1 t. grated ginger root 1 Tbs Thai chili garlic paste (optional but adds great flavor) 1/4 cup chopped peanuts 2 T. chopped fresh cilantro Place chicken in 3 1/2 to 6-quart slow cooker. Mix remaining ingredients except peanuts and cilantro; pour over chicken. Cover and cook on low heat setting 8 to 9 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from cooker, using slotted spoon; place on serving platter. Remove sauce from slow cooker. Pour over chicken. Sprinkle with peanuts and cilantro. I served this over chopped broccoli and cauliflower. NOTE: The hot salsa doesn't make this dish very hot but I have made it with mild before and the flavor just wasn't up there...kind of bland...so try the hot or a medium style. Yesterday I put this together kind of late so I cut the chicken into thin strips and it cooked on high for 2 1/2 hours then I turned it to low until dinner time. In my pre LC days I would make rice cooked in coconut milk and spooned the chicken and sauce on top. It is really good by itself but the coconut rice enhances the dish. If you are cooking for non LCers try it with the coconut rice...it is awesome! 4. Florentine meatballs -------------------------------------------------------------------------------- *FLORENTINE MEATBALLS* 1 package frozen -- (10 oz) chopped spinach, thawed and moisture squeezed out 3 eggs ¼ cup pork rind crumbs 2 teaspoons dried parsley flakes 1/4 cup parmesan cheese -- grated salt and pepper -- to taste 1 clove garlic -- minced 1 1/2 pounds ground chuck 1 small onion -- finely minced 1 tablespoon olive oil 1/2 cup beef broth 1/2 cup red wine 1/2 teaspoon dried oregano Beat eggs and mix with pork rind crumbs, parsley, cheese, salt, pepper, and garlic. Add meat, spinach and onion, mixing well. Shape into 1-inch balls, brown in olive oil. Remove meatballs, and in the same pan add the beef broth and wine. Boil until reduced about 1/2. Add oregano. Put meatballs in the crock pot and pour sauce over them. Cook for 2 to 4 hours on low. I like to double the broth and wine..to get more sauce. Pork in verde sauce 3 lbs country style ribs 8 oz green salsa canned or homemade Cut the meat into cubes and brown over high heat with salt, pepper, cumin and oregano. I usually add spices about half way thru the browning spices so they don't burn. Crockpot the meat on high 4 hours or 6 to 8 low. The last hour add the salsa. This gives the sauce a fresher taste. Shred the cooked meat and warm meat in sauce. Serve with sour cream and guacamole. Salsa Verde 1 lb tomatillos green chiles hot or mild 3 green onions large handful of cilantro garlic to taste salt and pepper I like to grill all the veggies till lightly charred then puree with the cilantro. If too thick add a splash of water tho usually the tomas are plenty juicy. ENJOY Crock Pot Beef Goulash 4 pounds Beef -- cubed 5 tablespoons Olive Oil 2 cup Mushrooms -- sliced 1 Large onion -- chopped 1 large can crushed tomatoes 1/2 cup Water 2 Bay leaf 1 teaspoon Salt 1 teaspoon Pepper 2 teaspoon Paprika 1/2 pint Dairy sour cream Heat oil in skillet and brown meat on all sides. Place meat in crock pot and sauté mushrooms and onion a few minutes in a skillet. To the crock pot, add all remaining ingredients except sour cream and onions. Pour mixture over meat and stir together. Cook for 7-9 hours. Crock Pot Beef And Peppers 3 to 4 lb Round steak lean 2 Green peppers sliced thin 1/2 cup onions minced 2 cup Beef broth 3 tbsp soy sauce 1/2 tsp Ground ginger 1 Garlic clove -- minced 1 tsp Worcestershire sauce Cut the steak into serving size pieces. If desired you can brown the meat in a little hot oil before adding to crock pot. Place the thinly sliced pepper rings in bottom of crock pot, reserving a few to place on top of meat if desired. Arrange the meat on pepper, careful to not stack one piece directly on top of another. Mix all other ingredients and pour over meat and peppers. Cover and cook on low for 8-10 hours or on high for about 4 hours. Serve with feux cauliflower potatoes. Crock Pot Chicken Marengo 3 to 4 lb Chicken cut up. 1 c White wine dry 1/2 lb Mushrooms fresh 2 pkg Spaghetti sauce mix 1 can chopped tomatoes Place chicken parts in crock pot. Combine spaghetti sauce mix with wine; pour over chicken. Cover and cook on low 6-7 hours. Turn control to high. Add tomatoes and mushrooms. Cover and cook on high 30-40 minutes. CROCK POT CHICKEN PARMIGIANA 6 whole chicken breast (or 6 halves) 2 eggs 2 tsp salt 1 tsp ground black pepper 1 cup pork rind crumbs 1/2 cup Parmesan Cheese grated 1/2 cup butter or margarine 1 small eggplant, peeled, cut into 3/4-inch slices 1 can (10 1/2oz) low carb pizza sauce 12 slices Mozzarella cheese 1/4 cup Parmesan cheese to sprinkle on top Cut whole chicken breasts into halves. In bowl, beat egg, salt, and pepper. Mix pork rind crumbs and Parmesan Cheese into separate bowl for dredging the meat in. Dip chicken into egg then coat with crumbs. In large skillet, sauté chicken in butter or margarine. Arrange chicken and eggplant in crock pot with eggplant on bottom. Pour pizza sauce over chicken. Cover and cook on low 6 to 8 hours. Add Mozzarella cheese 15 minutes before serving. Top with Parmesan cheese. Crock Pot Spaghetti Squash Steamed with Peppercorns 2 cups water 1 tablespoon peppercorns -- assortment 3 pounds spaghetti squash Sauce -- your choice - (4-6 cups) 4 teaspoons grated Parmesan cheese -- optional Place the water and peppercorns in an electric slow cooker. Using a sturdy two-pronged fork or a paring knife, pierce the shell of the squash in numerous places so it doesn't explode. Plate it in the slow cooker. Cover and cook on low until the squash is tender, 7 to 9 hours. Split, clean, and scoop out strands. Serve with your choice of sauce. Southern Fried Chicken 12 pieces of Chicken (I used all thighs, there was enough to coat all pieces very well) 1/3 cup Wheat Flour (27) ¼ cup Almond Flour (2) ¼ cup Soy Flour (6) ¼ cup Wheat Bran (1) 1 tsp garlic powder (more or less as you like I love it so I use a lot) (2) Salt to taste Rex lard (I think it tastes the best, a lot better than Farmer Johns) Note: (I rinse in cold water and coat the chicken one piece at a time) Stir the Ingredients, coat the chicken and fry until done inside and golden brown. This tastes just wonderful! You wouldn't know it is low carb. (Carb count, approx 3 each) Enjoy! Tangy Oriental Chicken -------------------------------------------------------------------------------- This is easy, and very tasty. My tamari has 1g per Tbsp, so the entire recipe has about 8g, if you were to consume all the pan juices. Tangy Oriental Chicken 1/2 cup vinegar 1/2 cup tamari or soy sauce Dash black pepper Dash chives 3 lbs chicken parts 1. To a large skillet or dutch oven, add the vinegar, tamari, pepper, and chives. Bring mixture just to a boil. 2. Add chicken to the skillet skin-side-down. Reduce the heat and let simmer for 45 minutes to an hour, until chicken is tender. Turn the chicken pieces over halfway through cooking. Shrimp & Crab Cake with Tomatillo Relish 8 oz shrimp (peeled cleaned de-veined) 6 oz Dungeness Crab meat cleaned 1 tbsp minced onion 1 tbsp minced celery 1 tbsp minced red peppers 1 tbsp minced jalapeno peppers 1 tbsp chopped cilantro salt and pepper 1/2 tbsp parsley 1 scoop Atkins baking mix for dredging 2 tbsp oil for frying Chop the shrimp in a food processor, until smooth consistency. Combine the mixture in a bowl with the crabmeat and minced vegetables and season to taste with sale and pepper. Divide the mixture into 8 portions and shape into patties. Dredge the patties in the Adkins baking mix and pan fry them in olive oil until golden brown. 2 patties = 2.5 carbs Tomatillo Relish 1/2 cup water 8 oz Tomatillo canned 2 jalapeno peppers seeds removed 2 tbsp onions minced 2 garlic cloves minced 1 cup chopped cilantro 1 tbsp olive oil 1 tbsp lime juice Bring 1/2 cup water to a boil. to the water add half of the tomatillo's, jalapenos, onions, garlic cook at low heat for 5 minutes. Let cool. Puree in blender with the other ingredients along with 1 tbsp olive oil and 1 tbsp lime juice. 4 Servings @ 4.5 carbs per serving New Orleans Style Shrimp BBQ -------------------------------------------------------------------------------- Not your normal BBQ but Sooooo Good! 2 pounds raw large shrimp, peeled 4 Tbs butter 2 tsp chili powder 1 1/2 tsps black pepper 1/2 tsp dried oregano 2 large garlic cloves minced 1 Tbs worcestershire sauce 1/3 cup dry white wine 3/4 tsp salt Dash cayenne pepper(optional) Pre heat oven to 450 degrees. Arrange shrimp in a single layer in a baking pan. set aside. In a sauce pan combine remaining ingredience and simmer for 5 minutes. Pour over the shrimp stirring to coat and bake for 10-12 minutes until shrimp are firm and pink. Vegetable–Beef Soup -------------------------------------------------------------------------------- Vegetable–Beef Soup 1 lb ground beef or turkey, or half of each Oil, for browning 1 small can tomato sauce 14.5-oz can diced tomatoes in juice 2 Tbsp tomato paste 3 cans (use 14.5-oz can) water 1 bouillon cube 1/2 cup canned mushrooms 1-1/2 cup diced (or 1 small) zucchini 1/2 cup diced celery 1/2 cup thinly sliced onion 1 tsp salt 1/8 tsp pepper 1/8 tsp garlic powder In a large pot, brown the ground meat. Add the remaining ingredients. Let the soup simmer, covered, for an hour or so. Green beans would be a nice variation, but they have more carbs (11.8g in 1-1/2 cup). Makes 11 cups. Entire recipe has about 70g, if I figured right. CABBAGE SLOPPY JOES Ready in 45 minutes or less “Many friends think these tangy sandwiches are regular sloppy joes,” relates Darlene M. of Salem, Oregon. “The crunchy cabbage is a delicious and healthy way to stretch the number of servings.” 1 pound ground beef 1-1/2 cups finely shredded cabbage 1 medium onion, chopped (sub 1 tsp onion powder, or more to taste) 1 celery rib, chopped 1/4 cup chopped green pepper 1 cup ketchup (sub LC ketchup) 3 tablespoons brown sugar (sub Brown Sugar Twin or Splenda) 2 tablespoons lemon juice 1 tablespoon white vinegar 1 tablespoon Worcestershire sauce 1 tablespoon prepared mustard 1 teaspoon salt Dash pepper 8 sandwich rolls, split (sub Mela's pita bread or other LC bread, or just eat straight out of the frying pan like I did) In a large skillet, cook the beef, cabbage, onion, celery and green pepper over medium heat until meat is no longer pink and vegetables are crisp-tender; drain. Stir in the ketchup, brown sugar, lemon juice, vinegar, Worcestershire sauce, mustard, salt and pepper. Cover and simmer for 10 minutes or until cabbage is tender. Spoon 1/2 cup onto each roll. Yield: 8 servings. Broccoli–Tomato Quiche 10 oz frozen chopped broccoli 1 medium onion, finely chopped 2 eggs 8 oz Swiss or Jack cheese, shredded 1/2 cup cream 1/4 tsp salt 1/8 tsp pepper Small can whole tomatoes, drained 1. Preheat oven to 350F. Grease a 9-inch pan. 2. Cook frozen broccoli and onions in a little water until just tender. Drain well. 3. In large bowl, beat together eggs, cream, salt, and pepper. Add three-fourths of the cheese (reserve the rest). 4. Slice tomatoes carefully, reserving 5 or 6 of the best slices. Add the other tomato slices and the broccoli-onion mixture to the egg–cheese mixture. Mix ingredients gently; pour mixture into the greased pan. 5. Bake quiche for 45 minutes, until set; the top should be lightly browned. Arrange reserved tomato slices on top, and sprinkle the reserved cheese evenly over all. Return quiche to the oven for 2 to 3 minutes, until the cheese is melted. sweet n sour meatloaf -------------------------------------------------------------------------------- this is great and the sauce is great on top of the cauliflower mashies I serve it with hubby and kids went nuts over it I hope you all will like it too Meatloaf 2 pds lean grd beef 1 tsp old bay seasnoning garlic and chili powder to taste s&p 1/2 med red onion diced fine 2 peices of low carb bread torn into small peices(my lc bread is only 3 carbs each) 2 eggs slightly beaten 1/3 cup diced bell pepper mix and mold into loaf pan and then make the topping oven at 350 degrees topping 1 small can tomatoe sauce(the one with lowest carbs) 3 pkgs splenda 1 tb brown sugar twin 2 tb mustard(reg) 2 tb apple cider vinegar --bake for 1 1/2 hours basting a few times in the meantime boil your cauliflower I drain it well and let it cool a bit it seems to whip up better put the juice from the meatloaf on top of the cauliflower mashies ummmmmmmmm I got some of these off the net.. Hope you enjoy!

For your dining pleasure this evening we will be serving Bean and Cheese Taco's with those little delightful Baby Carrots and celery sticks as a side dish. For the sweet tooths palete fresh sweet orange slices along with the left over culinary cuisine of Mrs. Cat will be the focus of the chocolate connoseiur. You bill: .69 cents per plate of 2 tacos, veggies, fruit or cake.

I have the larger one and it works great. If you don't want to spend the extra for the larger one I say go ahead and get the small one. For that Price its worth its weight in gold. These are one of the best storage gadgets I have ever bought and it has really paid for itself many times over.

I hear you Llamamomma and everyone else. If I have forgotten things on the list or if you want to add to the list please do so. It has been suggested by the local authorities in our area to start stocking up on bottled water. We are not to far from the reservoir that supplies water to our area and to New York City and its subs. This reservoir is also located near a militant muslim camp in upstate NY that the FBI has been watching very closely since 9-11. They have received many weapons by mail and UPS and the FBI is monitoring that. This is the camp... ( they bought 400 or more acres of land and built homes, schools, mosques on the land, they also enclosed the area with barb wire so outsiders can't get in unless they go through guards) One of the 9-11 culprets who drove a car to Chicago for Al Quaida lived at this muslim camp.

I walked about 4 miles. Only a month plus out of surgery and I am still a little shaky legged but I keep on plugging.

Brig, I posted some instructions here earlier but I see they are not here now so I will give you a semi rundown of what I posted about dehydrating zucchini. You can dry 1/4 inch slices of zucchini in your oven on trays at 140 degrees until they are crisp. Also if you want to make a snack of dried zucchini before you put the slices in the oven you can put season salt or barbeque sauce on the zucchini slices and then put them in the oven to dry. You can serve them as is for a snack or add a dip you can dunk them into. The plain slices are good in soups and casseroles. Happy Drying! ps: if you want to wait till summer you can sun dry them. If you need those instructions let me know and I will post them for you.