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Old 10-02-2009, 02:28 PM
 
Location: Redondo Beach, CA
7,342 posts, read 7,109,320 times
Reputation: 7523

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Quote:
Originally Posted by rockky View Post

Jill, Thanks for the recipe. Sounds good! Do you know the carb count?
1/4 cup uncooked jasmine rice has 36 grams of carbohydrates, so 1/3 cup would have 48 grams of carbs.

Green bell peppers and red bell peppers have 6 grams carbohydrates each, so if you use 3, that would be 24 grams in the total recipe.

Tomato juice has 7.7 grams of carbs per 6 ounces, so 18 ounces would be 23 grams total carbs.

Tomato paste has 6 grams per 33 gram serving, so with a 6 oz can (170 grams) that would be 31 grams of carbs total.

Tomato sauce has 3 grams of carbs per 62 gram serving. With 882 grams in a 29 oz can, that equals approximately 40 grams of carbs total.

That brings the total carbohydrate count in the entire recipe to 166 carbs.

There are easily 6-8 servings in the entire dish, so 166/6 = 27.67 grams of carbs per serving, 23.7 if you make it 7 servings, and 20.75 if you stretch it to 8 servings. That's more than I would have guessed. I had no idea there were so many carbs in tomato products!

Oh well, nevermind.
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Old 10-02-2009, 02:57 PM
 
1,645 posts, read 4,456,679 times
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Jill, thanks for your time and kind effort. I know tomatoes have a lot of natural sugars. They are so darn healthy though!

Carrots and onions have sugars too. I ate a lottttttt of green beans.

Good ol' cabbage and their relatives are probably the lowest carb count. I do like them, so that helps.
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Old 10-02-2009, 05:25 PM
 
Location: SoCal desert
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They add corn syrup and other sugars to brand-name spaghetti and pasta sauce. If you check the labels on 'pizza sauce' - it's usually lower.
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Old 10-02-2009, 05:43 PM
 
Location: SoCal desert
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Zucchini pancakes are my answer to missing hash browned potatoes.

This one takes a little experimenting to get it the way you like it - Take 1 zucchini, clip the ends off and shred it. Not fine, use the big holes on the shredder. Mix the zucchini with 1 egg and sprinkle in some flax meal if you want. The more fiber the better! Maybe 1/2 a handful of your favorite shredded cheese. Some people put onion powder in it. The mixture will be really thick. Get some butter or grease sizzling in the pan, and pour in the squash mixture. Lower heat to medium. Cover and let it cook for about 4 - 5 minutes. Flip carefully. It should be dark brown and crispy. Cook another 1 -2 minutes. Throw some more cheese on it, or some butter, or just salt and pepper. Enjoy (I've never done a carb count on this, but the only thing that has carbs is the squash itself)


Flax Pancake
2 Net carbs
Serving Size : 1
1 egg
1/3 c Flaxseed meal -- up to 1/2
1/8 tsp. salt
1 tsp baking powder
1 tsp vanilla
1/2 tsp cinnamon
1 pkt splenda
water

Mix it all up. Add enough water to make a thick paste like a real thick oatmeal. Pour into a heated pan with melted butter and cook over medium heat. I usually put a lid on it for at least a couple of minutes. This makes one BIG pancake. Wait for the bubbles - this is the hardest part - then flip and finish cooking. These things are real hard to flip.

I'm trying to figure out a way to make them *moister*. They're very dry. Maybe I cook mine too long <shrug> Some people add cream.

Toppings - butter, SF syrup, SF jelly, softened cream cheese. Can add to batter before cooking - defrosted berries.
Per Serving : 596 Calories; 38g Fat ; 20g Protein; 24g Carbohydrate; 22g Dietary Fiber; 187mg Cholesterol; 832mg Sodium.
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Old 10-02-2009, 05:49 PM
 
Location: SoCal desert
8,093 posts, read 13,167,255 times
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Oh, and if you'd like to figure out nutritional values food by food, the USDA has a "USDA National Nutrient Database". You can put it right on your desktop. For Windows only, not for Macs.

And it's free

You can go here to read about it - they also have one for PDA's.

Nutrient Data Products and Services
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Old 10-02-2009, 05:52 PM
 
Location: SoCal desert
8,093 posts, read 13,167,255 times
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Quote:
Originally Posted by rockky View Post
I ate a lottttttt of green beans
Heat up a can's worth of french-style green beans in the microwave. Drain well. Add in a ounce or 2 of softened cream cheese. Sprinkle with onion powder. Mix like crazy.

It doesn't look appetizing, but it tastes good
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Old 10-02-2009, 05:58 PM
 
Location: SoCal desert
8,093 posts, read 13,167,255 times
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Beef - Cabbage "Stroganoff"
7 net carbs
Serving Size : 4
16 ounces lean ground beef
1 teaspoon garlic powder
2 tablespoons unsalted butter (unsalted because of the soy sauce)
5 cups shredded cabbage
1/4 cup soy sauce
1 cup sour cream
pepper to taste
Brown beef, drain.
Add garlic, butter, cabbage and soy sauce.
Cook on Medium-High until cabbage is wilted the way you like it..
Add sour cream and pepper, stir well.
Cook until well heated and not too liquidy.
I tend to double the recipe (but not the soy sauce) and reheat the leftovers for lunch.
Per Serving : 507 Calories; 41g Fat ; 24g Protein; 9g Carbohydrate; 2g Dietary Fiber; 126mg Cholesterol; 726mg Sodium.
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Old 10-29-2009, 01:24 PM
 
13,126 posts, read 20,658,416 times
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Default Crockpot mac and cheese recipe needed

A friend told me she had, but lost, a recipe for making mac and cheese in the crockpot that did not involve pre-cooking the pasta. She remembered it called for adding boiling water, as well as half and half and shredded cheddar. Does this ring a bell with anyone?
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Old 10-29-2009, 01:40 PM
 
507 posts, read 2,015,992 times
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This is somewhat different, but I heard it was delicious!

Slow-Cooked Mac'N'Cheese

1 package (16 oz.s) elbow macaroni
1/2 cup butter, melted
2 eggs, beaten
1 can (12 os.) evaporated milk
1 can (10-3/4 oz.s) condensed cheddar cheese soup, undiluted
1 cup milk
4 cups (16 oz.s) shredded cheddar cheese, divided
1/8 teaspoon paprika

Cook macaroni according to package directions; drain. Place in a 5-qt. slow cooker; add butter. In a bowl, combine the eggs, evaporated milk, soup, milk and 3 cups cheese. Pour over macaroni mixture; stir to comibine.

Cover and cook on low for 4 hours. Sprinkle with the remaining chese. Cook 15 minutes longer or until cheese is melted. Sprinkle with paprika.
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Old 10-29-2009, 02:20 PM
 
13,126 posts, read 20,658,416 times
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Thanks. I found lots of recipes that called for pre-cooking the pasta. What intrigued me about the one I am searching for is that you could skip that step.
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