Daily Low Carb Chat ~ 5/13

Good morning everyone ~

 

Thanks Margaret & Carol for sending me the links from yesterday & over the weekend.  I've been too busy to read them, but once I get my bulletin done today, I'll do just that.  Hope everyone had a great weekend.  Saturday was a busy one for me, but Sunday was nice & quiet.  Got lots of yard work done, which is exactly what I love to do.  It's a whole lot more fun than housework.  Yuck!

 

Just wanted to get this started.  Will try to get back back here later.  Enjoy your day!

 

Barb

Hi Barb- and all to follow!

A special wave to Connie today, as you get ready for your surgery tomorrow! I'll keep a good thought for you!   I know your school kids will miss you the rest of the year...and you know you'll miss them!

In between errands, so I'll check back in later...sunny here and warm...

My thoughts are with the people of China, Burma, people near the fires in CA. ...wow...how sad!

 

Margaret

 

I have't been on this post before, but I have been on low carb since it first started.  I have always liked the Blue Bunny low carb ice cream, in the last months it has been a sugar free ice cream and was low carb...now they have discontinued it.  I also liked the low carb yogurts.  When we were in AZ for the winter, I could Frye's grocery store brand of low carb, and it was fine, and very reasonable.  Now that we are back in Iowa, I am having trouble finding any at all.  Does anyone have any suggestions.  I really don't mind the low carb diet.  I have lost the weight that I wish to, but would like to maintain. 

Hi, alphy, and welcome!  Here's a place to start:

http://lowcarb.betterrecipes.com/lowcarbdesserts.html - it has some good looking recipes! I haven't really eaten any low carb ice creams, so I can't suggest any to you.

I do enjoy a sugar free freeze pops that I have found. They are refreshing, and very l/c.

 Please plan to join us here- we have a great group - friendly, full of info, support and good recipes!

Here's a very good site, too!

See you later.

Margaret

 

 Where is everybody today?!! Must be out enjoying this great weather....it's cloudy, but nice a warm here today so I'm really enjoying it.  Went to a Bible study this morning and did my laundry this afternoon, so the rest of the day is mine

Here is the recipe that I shared yesterday and review.  It was fabulous! We all liked it and I told John that I'm never fixing a beef roast any other way.  It was so good.  Do not salt and pepper your roast before hand because the onion soup mix is plenty salty and then I added 1/4 tsp. of black pepper instead of the red pepper and to us it was spiced perfectly.

Zesty Italian Beef

1/4 tsp. paprika

1/2 tsp. red pepper or cayenne (I just used 1/4 tsp. black pepper cause I don't like hot food)

1/2 tsp. garlic powder

1/2 tsp. oregano

1 tsp. basil

2 lb. rump roast

Combine soup mix and spices with 2 cups water in a roasting pan. Add roast, cover and bake at 350 degrees for 3 hours. Remove from oven, cool slightly and slice.

**I put my roast in the crock pot and only had a short time to cook it. Started at 9:30 a.m. and wanted it finished by 5:30 p.m.  I think my roast was larger than 2 lbs. too.  I added 1/2 cup of water or so to the crock pot and after cooking on high for 3 hours there was about 2 cups of water in the pot.  So I just mixed the spices up in a bowl and then added it to my pot and turned it down on low and cooked until 5:30. I turned the meat ever now and then so the whole roast sat in the seasoned water and jucies. It was tender and delicious! 

Alphy, welcome to our group and please come visit us again!  I used to eat low carb ice cream a long time ago, but haven't bought any recently so I really can't help you there.  Walmart used to carry low carb ice creams and lc yogarts but not sure if they do anymore or not.  Have you tried the big chain stores like Schunks or Deirbergs? They will usually carry things like that when the other smaller ones may not. And you may find it at a Health Food Store, but they are usually so much more expensive.  I hope that helps and do check out the site Margaret posted because you may find something there that you can make yourself.

Barb, thanks for getting this going today!  Sounds like you are busy as usual...but glad to hear that you were able to enjoy your weekend and get out in the yard on Sunday.  As much rain as we have had here, it's kind of hard to get anything done in the yard.

Margaret, I agree with you...I feel so sorry for all the terrible weather they are having around the world and so many lives have been lost.  And I'm worried China will have big after shocks and may take more lives.  Just so sad.  The total of people now who died in the tornados here in Missouri is 14.  There was a whole family of 4 that died in it and that included their two children. Terrible natural diasters this year.   

Jessie has some of her honeymoom pictures on her flicker account if anyone wants that just let me know.  But no wedding pictures yet!  We'll just have to wait.

Smiling and waving at all who follow!

Linda  

Hi Girls,

 

We have been in and out a couple of times already today and I have DGD #2's school concert tonight yet. Today is #1 DD's birthday we did celebrate in on Friday and again on Sunday but she'll get the rest of her present this week end since I don't have it yet.

Thanks for starting this today Barb and sending it M. Did your party go like clockwork Barb? Mexican is a favorite of mine but no longer seems to like me.

 

I have a recipe for the fish eaters. Well for some reason I can't put it on here, that's weird. I'll try in a separate post later.

 

Connie good luck with your surgery tomorrow I'll be keeping good thoughts.

 

Alphy I use to get Blue Bunny L/C ice cream too but haven't checked my Wal Mart in a while. Do come visit often.

 

Linda we are all waiting for the wedding pictures and yes I would like to see the honeymoon ones. How is Jessie feeling after the food poison or flu whatever she had?

 

Margaret how did your try outs go last night? Are you acting as well as directing?

 

Waving and smiling,

Carol

 

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Moroccan Grilled Salmon

Weinstein, Bruce & Mark Scarbrough

Tangy plain yogurt mixed with the classic ingredients for chermoula—a Moroccan spice mix—serves as both the marinade and the sauce in this salmon dish. If you like your food on the spicy side, add a pinch of cayenne to the mixture.

Servings: 2 servings
Total Time: 40 minutes
Ease of Preparation: Easy
Health: Low Calorie, Low Carb, Low Sat Fat, Low Sodium, Heart Healthy, Healthy Weight


Ingredients:

Moroccan Grilled Salmon
2 tablespoons low-fat or nonfat plain yogurt
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro
1 tablespoon lemon juice
1 1/2 teaspoons extra-virgin olive oil
1 clove garlic , minced
3/4 teaspoon paprika
1/2 teaspoon ground cumin
1/8 teaspoon salt
Freshly ground pepper to taste
8 ounces center-cut salmon fillet , skinned and cut into 2 portions
2 lemon wedges


Steps:

1: Combine yogurt, parsley, cilantro, lemon juice, oil, garlic, paprika, cumin, salt and pepper in a small bowl. Reserve 2 tablespoons of the sauce; cover and refrigerate. Place salmon in a medium sealable plastic bag. Pour in the remaining yogurt mixture, seal the bag and turn to coat. Refrigerate for 10 (or up to 30) minutes.

2: Meanwhile, preheat grill to medium-high.

3: Oil the grill rack (see Tip). Remove the salmon from the marinade, blotting any excess. Grill the salmon until it is browned and just cooked through, 4 to 5 minutes per side. Top the salmon with the reserved sauce and garnish with lemon wedges.

Nutrition: (Per serving)

Calories - 290
Carbohydrates - 2
Fat - 20
Saturated Fat - 4
Monounsaturated Fat - 10
Protein - 23
Cholesterol - 68
Dietary Fiber - 0
Potassium - 481
Sodium - 184
Nutrition Bonus - Selenium (60 daily value), Vitamin C (20 dv), high omega-3s.

To skin a salmon fillet: Place a fish fillet on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.