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PostPosted: Thu Jul 22, 2010 3:32 pm 
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Location: North Carolina
1 cut up chicken
1 onion, chopped roughly
1 TBS sage
1/2 cup oil
3 gloves garlic
1 TBS worcestershire sauce
2 TBS lemon juice
2 tsp yellow mustard
Sweet italian sausages

Mix everything, except the sausages, together in a plastic bag and let marinate at least 2 hours.

Spread out on a baking sheet with low sides. I put some of that non-stick Reynolds wrap on the pan first. Nestle the sausages in and bake on 425 for about 1.25 hours.

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Donna
5'4", 52 years old
204/184.6/175ish


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PostPosted: Thu Jul 22, 2010 4:37 pm 
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Location: Vermont
Yum! Will definitely be trying this. Thanks for sharing. :)

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Jane
Started Atkins 4/2003~198lbs. Fall/2003~151 lbs. Restarted 4/20/09~ 183/127/127 Maintenance
You don't get better at something by not doing it. (Mike Dirnt, Green Day)


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PostPosted: Fri Jul 23, 2010 11:35 am 
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Location: san francisco bay area, ca
Thanks, Donna!

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I recall what the past holds, but I won't beat myself up over it.
I don't know what the future holds, but I won't let myself become obsessed with it.
All I can do is take charge of my present and know I won't regret it.

start / present / goal
238 / 165 / 158
started 08MAR10


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PostPosted: Sat Jul 24, 2010 11:01 am 
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Looks delish! I'll definitely be making--when it's fall and I don't mind having the oven on, that is!

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Jessica
Low-carbing since 6-21-09
Simeon's Protocol
Loading 7/11-12, total lost: 24.6 pounds so far! (224/165/165)


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PostPosted: Sun Jul 25, 2010 3:30 am 
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Location: Massey, Ontario, Canada
Donna...
The only thing I don't understand is...

1.25 hours at 425 ????

That will turn the sausages into jerky.....

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I used to live to eat... ..I now eat to live...
Oiginally weighed 358
Weighed 252 at start on Jan. 2004
As of August 2008 ~ 215
Went up to 245 (lost control)
As of January 2011 weight is 222......
As of June 2011 weight ie 216... Total loss 142 pounds
Age 70 & (old enough to know better) ---


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PostPosted: Sun Jul 25, 2010 4:41 am 
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Ok, I made this last night. I used boneless chicken which I cut up into pieces. That is fine (and maybe easier for the marinating) but I had to take the chicken out of the pan in the middle of it so it wouldn't overcook (meanwhile the sausage wasn't done enough). Next time I would use "regular" chicken pieces and probably wouldn't cook it so long. I might try using other types of sausage. Maybe throw some veggies in it (I am thinking squash just because that is the first thing I have ready in my garden lol). Overall, it was good, very easy and convenient to make and it is something I would make again. :wink:

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Jane
Started Atkins 4/2003~198lbs. Fall/2003~151 lbs. Restarted 4/20/09~ 183/127/127 Maintenance
You don't get better at something by not doing it. (Mike Dirnt, Green Day)


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PostPosted: Sun Jul 25, 2010 5:43 am 
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That cooking temp and time worked great for me. The sausages came out fine too. Probably because there is so much juice in the pan from the chicken skin and the marinade. Yum...I'm going to make this again soon. Putting some veggies in there is a good idea too. Nigella had potatoes with her's but I don't eat potatoes. Celery would be nice to add and perhaps broccoli.

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PostPosted: Sat Sep 11, 2010 2:21 pm 
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Have just made this - looks yummy - somehow I forgot the garlic though :-#

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started 13.07.10 5ft 1in
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168 1st goal achieved 28.06.11
fantasy goal 112 - only 54 to go!


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PostPosted: Thu Jan 06, 2011 7:39 am 
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This continues to be a favorite in my house. I do cook it at a lower temp (375) and when I made it recently, I didn't marinate it for long..maybe an hour and it was still ok. I also don't like onions and skip that ingredient. :)

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Jane
Started Atkins 4/2003~198lbs. Fall/2003~151 lbs. Restarted 4/20/09~ 183/127/127 Maintenance
You don't get better at something by not doing it. (Mike Dirnt, Green Day)


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PostPosted: Sat Feb 26, 2011 7:28 am 
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Yes, I still make this too. Just made it a couple days ago. The flavors are so good and I love the roasted onions!

I seriously need to make myself a cookbook. I lose track of recipes and get in a rut.

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Donna
5'4", 52 years old
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PostPosted: Sun Feb 27, 2011 7:29 pm 
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I have done just that, and I swear it's the thing I'd run back into my burning house to save! I either copied and pasted or typed out all my favorites, including photos when I could get them, and put them into a looseleaf binder with notebook dividers. I CHERISH my LC cookbook!

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Jessica
Low-carbing since 6-21-09
Simeon's Protocol
Loading 7/11-12, total lost: 24.6 pounds so far! (224/165/165)


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PostPosted: Sun Feb 27, 2011 7:51 pm 
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Does it taste like mustard? I am wanting to make this tomorrow.

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PostPosted: Mon Feb 28, 2011 10:56 am 
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No, you can't taste any mustard. All the flavors go together so well. The sage is what makes it!

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Donna
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204/184.6/175ish


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PostPosted: Mon Feb 28, 2011 7:10 pm 
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Just finished this and it was delicious! No mustard flavor at all! I think next time I would add some veggies too. The squash is a great suggestion. I made mine with chicken breast and italian sausage. Baked it at 400 and turned the sausage over half way thru. Not mustard tasting at all. I think I'll add some fresh ground pepper as well.

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