everything atkins forums

Since we no longer have our recipe link, I thought maybe I'd try to create a thread where we could post our favorite recipes. We should probably try to keep them in categories, don't you think. And maybe only one recipe per reply?

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Linda

234.5/*219.2/212/149 (Low was 168.5) 64, 5"1"
DH 221/*211/205/?? 66, 5'10"
* As of 7/1/2011, we first started 8/23/03

"What would Jimmy Buffet Do?"
Search for "gooch47" to view my videos on www.youtube.com

Mexican Buffet

One of my favorite things to do when family is coming over for dinner is put out a mexican buffet. It's great for the lowcarbers, vegetarians, whomever is eating!

Ground beef fried with cumin, garlic, salt and pepper
A jar of salsa
A bag of corn tortilla chips
A package of flour tortillas
Chopped tomatoes
Chopped avocadoes
Chopped lettuce
Refried beans, warmed
Sour Cream
Mexican shredded cheese

I enjoy making a salad for myself with lots of beef, a couple tablespoons of refried beans, lots of lettuce, tomato, avocado, salsa, sour cream and cheese.

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

bump

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Linda

234.5/*219.2/212/149 (Low was 168.5) 64, 5"1"
DH 221/*211/205/?? 66, 5'10"
* As of 7/1/2011, we first started 8/23/03

"What would Jimmy Buffet Do?"
Search for "gooch47" to view my videos on www.youtube.com

Does anyone have an excellent burger recipe??

I have been making my burgers using:

300g of lean minced beef
Dash of worchester sauce
Chopped onion
Dash of steak spices
S & P to taste

I make 2 nice size patties and BBQ them.......

Getting kind of tired of the same way all the time... Not that they are bad...

_________________
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) ---

Steve

My local graocery store sold a burger in the meat case that I tried to replicate at home. My home version was pretty good but it kind of fell apart on the grill. I think next time I make it, I will use a fattier blend of hamburger. If that doesn't work, I may have to add an egg white to bind it together.

It was hamburger meat, minced onions, chopped mushrooms and then some unidentifiable seasoning. I used wostershershire but my DH thought it maybe was something like A-1 steak sauce. Whatever...they were good except for the aforementioned crumbling.

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Patty

exercise is NOT AN OPTION

"Muscle is hard to get and easy to lose.
Fat is easy to get and hard to lose."

F54 5'4" 163/150/130

I eye those burgers too in the stores. At that price I too, come home and prepare my own.

I sautee the onions a bit before I add them to the hamburger. Haven't tried mushrooms in there yet but that does sound good. I also add a little bit of water or beef broth to moisten them up, never had a problem with them crumbling. I have added shredded cheese but it just seems to disappear. We use the ground chuck type meat, sometimes ground round. We like to add dry ranch dressing to the hamburger as well for a different flavor or a packet of onion soup mix.

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Started Atkins 4/12/04

Restarted January 5 2009

I use the absolutely fattiest meat I can find--70% lean, if I can find it. Ground sirloin makes terrible hamburgers, in my humble view. I pat it into wide but really thin, flat patties--this way they don't have to be cooked long to be cooked through and they stay moist. I season the meat with plenty of soy sauce, garlic powder and fresh ground pepper. Soy sauce has a tenderizing effect and gives a great flavor, too.

Man, I LOVE a home-cooked burger with all the fixings! And I almost think they're better in a lettuce wrap than on a bun--that way all the toppings don't get absorbed into the bread and lost!

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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! (224/170.4/165)

Patty.. I have tried that way a few times and the meat didn't crumble at all.. Perhaps you added too much worcestershire sauce, I don't know.. If I have mushrooms, I chop one up fine and add it to the mixture..

Jessica.. I also make my burgers big and rather thin.. They taste much better that way.. I NEVER use the xtra lean meat either.. Awful burgers.. The regular is best..

As far as using dry onion soup mix, we don't like salt in our food.. I believe (I could be wrong) the dry onion soup mix is almost pure salt..

What I often do is add a bit (1/2 tsp) of Montreal Steak Spice to the mixture.. Once I tried adding 1/4tsp of oregano.. It wasn't bad if you like that taste..

Should I come up with something really different, I will let you know, however till then I will continue to experiment....

_________________
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) ---

Instead of the Onion Soup mix, I just put dried onion flakes in mine. You have to let them stand for a while before you cook them so the flakes have a chance to re-hydrate.

_________________
Linda

234.5/*219.2/212/149 (Low was 168.5) 64, 5"1"
DH 221/*211/205/?? 66, 5'10"
* As of 7/1/2011, we first started 8/23/03

"What would Jimmy Buffet Do?"
Search for "gooch47" to view my videos on www.youtube.com

George Stella's Meat Lasagna

Meat Layer:

2 T. olive oil
1/2 cup chopped red onion
2 cups diced celery
1 tsp. minced fresh garlic
1 tsp. garlic powder
1/2 tsp. each salt and pepper
1 15 oz can no sugar added tomato sauce

Heat olive oil in large frying pan. Saute onion and celery until tender. Add beef and cook until beef is browned. Drain excess fat. Add seasonings and tomato sauce to pan and simmer for several minutes. Remove from heat and place in greased 9x13" casserole. While meat is browning, prepare cheese topping.

Cheese layer:
15 oz container ricotta cheese
1 large egg
8 oz shredded mozzarella cheese (you will need 8 more ounces for top of dish)
1/2 cup parmesan cheese (I used green can kind)
2 tsp. dried Italian seasoning
1/2 tsp. chopped fresh garlic
1 tsp. garlic powder
1/4 tsp. pepper

Mix all ingredients well. Spread cheese mixture over meat mixture in pan. Top with 8 oz shredded mozzarella. Bake at 350 for 40-50 minutes until golden and bubbly. Allow to stand 10 minutes before serving.

My comments: I saw this posted on Facebook this morning and decided to make it. I was dubious about the notion of 2 cups of celery (that seemed like a LOT), but George is a renowned chef, so I decided to have faith in him. The meat layer is seasoned just perfectly, and to me was reminiscent of meatloaf--solid and thick, not at all juicy like spaghetti sauce. The cheese layer also sets up solid and thick, so this stuff does NOT run all over your plate. You can actually cut it into squares. The seasonings in the cheese are where the Italian flavor of this dish comes from. It tasted quite good, and living here by myself, I'll be eating it for a week, so it's a good thing!

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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! (224/170.4/165)

Mmmmm...I'll try it!

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

Donna...

Let me know, please.........

_________________
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) ---