Active Low-Carber Forums
Atkins diet and low carb discussion provided free for information only, not as medical advice.
Home Plans Tips Recipes Tools Stories Studies Products
Active Low-Carber Forums
A sugar-free zone


Welcome to the Active Low-Carber Forums.
Support for Atkins diet, Protein Power, Neanderthin (Paleo Diet), CAD/CALP, Dr. Bernstein Diabetes Solution and any other healthy low-carb diet or plan, all are welcome in our lowcarb community. Forget starvation and fad diets -- join the healthy eating crowd! You may register by clicking here, it's free!

Go Back   Active Low-Carber Forums > Main Low-Carb Diets Forums & Support > Kitchen: Low-Carb Recipes > Quick Meals & Snacks
User Name
Password
FAQ Members Calendar Mark Forums Read Search Gallery My P.L.A.N. Survey


Reply
 
Thread Tools Display Modes
  #16   ^
Old Sun, Jun-01-14, 14:42
SunnyDinCA SunnyDinCA is offline
Senior Member
Posts: 1,069
 
Plan: Atkins/Keto-Queen
Stats: 257/151.0/150 Female 5-8
BF:
Progress: 99%
Default

hmmm bet Thai would be good too in a chicken version...I have red curry
Reply With Quote
Sponsored Links
  #17   ^
Old Mon, Jun-02-14, 07:44
ParisMama's Avatar
ParisMama ParisMama is offline
Senior Member
Posts: 1,370
 
Plan: AIP (autoimmune paleo)
Stats: 235/185/165 Female 5'5"
BF:
Progress: 71%
Default

Judy, I'd love to see the Indian & Italian variations!

I've tried several variations but keep coming back to the main one (on www.crackslaw.com)

This is one of my staple foods - it freezes well and I don't get tired of it, I eat it for lunch more days than not...

I do try to replace some of the cabbage with bok choy - lowers the carb count a bit and ups the leafy greens...
Reply With Quote
  #18   ^
Old Mon, Jun-02-14, 07:52
SunnyDinCA SunnyDinCA is offline
Senior Member
Posts: 1,069
 
Plan: Atkins/Keto-Queen
Stats: 257/151.0/150 Female 5-8
BF:
Progress: 99%
Default

So nice to know it freezes well !!!
Reply With Quote
  #19   ^
Old Mon, Jun-02-14, 10:01
Judynyc's Avatar
Judynyc Judynyc is offline
Attitude is a Choice
Posts: 30,111
 
Plan: No sugar, flour, wheat
Stats: 228.4/209.0/170 Female 5'6"
BF:stl/too/mch
Progress: 33%
Location: NYC
Default

Quote:
Originally Posted by ParisMama
Judy, I'd love to see the Indian & Italian variations!

I've tried several variations but keep coming back to the main one (on www.crackslaw.com)

This is one of my staple foods - it freezes well and I don't get tired of it, I eat it for lunch more days than not...

I do try to replace some of the cabbage with bok choy - lowers the carb count a bit and ups the leafy greens...

While I don't have my recipes written out all nice and neat, I can tell you that the Indian one got Garam Masala seasoning one time and curry on another. I always use lots of crushed garlic and crushed red pepper flakes.
The Italian one got tomato sauce and paste, oregano, basil, garlic , crushed red pepper flakes and anything else I can think to put in for that flavor. I always use a fair amount of onion in all these dishes.

Bok choy is a nice idea!
Reply With Quote
  #20   ^
Old Mon, Jun-02-14, 18:58
SunnyDinCA SunnyDinCA is offline
Senior Member
Posts: 1,069
 
Plan: Atkins/Keto-Queen
Stats: 257/151.0/150 Female 5-8
BF:
Progress: 99%
Default

OH MY GOD! I will be making this at least 2 times a month!!! Easy, Cheap, and oh so very good! yay!!!!
Reply With Quote
  #21   ^
Old Tue, Jun-03-14, 02:45
ParisMama's Avatar
ParisMama ParisMama is offline
Senior Member
Posts: 1,370
 
Plan: AIP (autoimmune paleo)
Stats: 235/185/165 Female 5'5"
BF:
Progress: 71%
Default

Thanks, Judy, I'm an intuitive cook so that's enough for me to go on...

Sunny, I make a HUGE batch of this, and freeze. I use a big bag of baby bok choy (no idea the weight of it, it's from the Asian grocery and sold in a bag), and usually half a small red cabbage, then onions (scallions if I have them, regular onions if not) and 2 pounds of ground beef. Grate lots of ginger and garlic into it too, and season. If I have any greens on hand that need to be used up I throw those in too (spinach, kale, radish leaves, etc) I then portion it out into 8 servings and freeze many of the portions (the ones I won't eat in the next couple of days).

When I first started making it I kept it in one giant tub but I would serve myself seconds... and huge portions, and all those cabbage carbs add up after a while. Now I find that one portion is fine to "satisfy" me - I'd still eat more than that if I was eating from a big container.

I have this for lunch usually 4-5 times a week, or maybe a quick dinner if my DH is working late or traveling... It's my "fast food". I also make ahead and freeze low carb/paleo meatballs, but with those I need to forage for veggies to go with it so they are not quite as easy.
Reply With Quote
  #22   ^
Old Tue, Jun-03-14, 06:59
SunnyDinCA SunnyDinCA is offline
Senior Member
Posts: 1,069
 
Plan: Atkins/Keto-Queen
Stats: 257/151.0/150 Female 5-8
BF:
Progress: 99%
Default

I totally "get" the name now....and I will definately double the recipe and freeze as suggested. And YES PORTION CONTROL....oyyyyy! I made the mistake of tasting it first when I was plating it. And so easy! This will DEFINATELY be a staple in my home now! I will be spending time in the "Quick Meals and Snacks" section and look for those meatballs
Reply With Quote
  #23   ^
Old Tue, Jun-03-14, 07:25
Judynyc's Avatar
Judynyc Judynyc is offline
Attitude is a Choice
Posts: 30,111
 
Plan: No sugar, flour, wheat
Stats: 228.4/209.0/170 Female 5'6"
BF:stl/too/mch
Progress: 33%
Location: NYC
Default

Quote:
Originally Posted by ParisMama
Thanks, Judy, I'm an intuitive cook so that's enough for me to go on...

Sunny, I make a HUGE batch of this, and freeze. I use a big bag of baby bok choy (no idea the weight of it, it's from the Asian grocery and sold in a bag), and usually half a small red cabbage, then onions (scallions if I have them, regular onions if not) and 2 pounds of ground beef. Grate lots of ginger and garlic into it too, and season. If I have any greens on hand that need to be used up I throw those in too (spinach, kale, radish leaves, etc) I then portion it out into 8 servings and freeze many of the portions (the ones I won't eat in the next couple of days).

When I first started making it I kept it in one giant tub but I would serve myself seconds... and huge portions, and all those cabbage carbs add up after a while. Now I find that one portion is fine to "satisfy" me - I'd still eat more than that if I was eating from a big container.

I have this for lunch usually 4-5 times a week, or maybe a quick dinner if my DH is working late or traveling... It's my "fast food". I also make ahead and freeze low carb/paleo meatballs, but with those I need to forage for veggies to go with it so they are not quite as easy.

Ahhh, you cook like I do.
That's a great idea to store it in small containers. I was using the 3 cup containers for freezing.
Quote:
Originally Posted by Sunny
I totally "get" the name now....and I will definately double the recipe and freeze as suggested. And YES PORTION CONTROL....oyyyyy! I made the mistake of tasting it first when I was plating it. And so easy! This will DEFINATELY be a staple in my home now! I will be spending time in the "Quick Meals and Snacks" section and look for those meatballs

Yup! I hear ya on the portion control aspect of this very tasty dish.
Reply With Quote
  #24   ^
Old Tue, Jun-03-14, 07:39
SunnyDinCA SunnyDinCA is offline
Senior Member
Posts: 1,069
 
Plan: Atkins/Keto-Queen
Stats: 257/151.0/150 Female 5-8
BF:
Progress: 99%
Default

Quote:
Originally Posted by Judynyc
Ahhh, you cook like I do.
That's a great idea to store it in small containers. I was using the 3 cup containers for freezing.

Yup! I hear ya on the portion control aspect of this very tasty dish.


3 cups is 1 or 2 servings? I didnt measure my first time around ....
Reply With Quote
  #25   ^
Old Tue, Jun-03-14, 08:19
Judynyc's Avatar
Judynyc Judynyc is offline
Attitude is a Choice
Posts: 30,111
 
Plan: No sugar, flour, wheat
Stats: 228.4/209.0/170 Female 5'6"
BF:stl/too/mch
Progress: 33%
Location: NYC
Default

Quote:
Originally Posted by SunnyDinCA
3 cups is 1 or 2 servings? I didnt measure my first time around ....

I've used 2 servings from a 3 cup container. I try to stretch it to more but haven't been successful. oink!
Reply With Quote
  #26   ^
Old Tue, Jun-03-14, 09:36
ParisMama's Avatar
ParisMama ParisMama is offline
Senior Member
Posts: 1,370
 
Plan: AIP (autoimmune paleo)
Stats: 235/185/165 Female 5'5"
BF:
Progress: 71%
Default

I divide it into 8 portions using a ladle, knowing I've used 1 kilo (2 pounds) of ground beef, so each portion has 4 oz of meat, and then whatever that is in veggies each (I've never actually made it exactly the same twice, I use what I find at the market, what looks good, etc.)

I freeze as many single serving portions as I can, and usually several that are double-portions but then it's easy to divide that in half when I am eating. Any more dividing than just in half is asking for trouble... But of course I now know what one portion usually looks like in the bowl I usually eat it from... and I often also have a serving of bone broth soup at the same meal, that helps fill me up too.

The meatball recipe I use I found online somewhere else, not on this site. I started following a crazily restricted "autoimmune paleo" diet in March and many spices and eggs were out, so these are meatballs that meet the AIP criteria (with enough salt & garlic anything can taste delicious, though!). Here's the recipe I use... but I add a ton of garlic (and whatever fresh herbs I have on hand too). I also usually do half beef, half pork.

http://www.thenourishinggourmet.com...thy-1-menu.html
Reply With Quote
  #27   ^
Old Tue, Jun-03-14, 10:17
SunnyDinCA SunnyDinCA is offline
Senior Member
Posts: 1,069
 
Plan: Atkins/Keto-Queen
Stats: 257/151.0/150 Female 5-8
BF:
Progress: 99%
Default

going to 99 cent store after work today....fingers crossed they will have decent tupperware there today. Will look at the meatball recipe later. I've NEVER been so excited about cooking in my 43 yo life!
Reply With Quote
  #28   ^
Old Mon, Jul-28-14, 11:17
SunnyDinCA SunnyDinCA is offline
Senior Member
Posts: 1,069
 
Plan: Atkins/Keto-Queen
Stats: 257/151.0/150 Female 5-8
BF:
Progress: 99%
Default

OH MYYYYYYY.....its time for another triple batch!
Reply With Quote
  #29   ^
Old Sat, Sep-20-14, 15:40
forsythia forsythia is offline
Senior Member
Posts: 200
 
Plan: lo-carb, atkins
Stats: 202/195/130 Female 5ft. 1 1/2inch.
BF:
Progress: 10%
Location: michigan, usa
Default

Oh!! I tried it! I'm hooked. My hubby even liked it. It seemed a little dry so we added to our serving about 2T of salsa and I added to mine 2T of heavy cream. WOW was it good. Lots of flavor, satisfied our hunger. Making it again for supper tonight.
Reply With Quote
  #30   ^
Old Sat, Sep-20-14, 18:04
SunnyDinCA SunnyDinCA is offline
Senior Member
Posts: 1,069
 
Plan: Atkins/Keto-Queen
Stats: 257/151.0/150 Female 5-8
BF:
Progress: 99%
Default

Hi Forsythia. This is THE best! I always make a triple batch, at least once a month. It is so convenient too for when you are in a hurry ... even for work. throw it in your bag and micro it at lunch time. I will NEVER tire of the basic recipe.

And the nutrition values are priceless!
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

vB code is On
Smilies are On
[IMG] code is On
HTML code is Off



All times are GMT -6. The time now is 02:25.


Copyright © 2000-2024 Active Low-Carber Forums @ forum.lowcarber.org
Powered by: vBulletin, Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.