Low carb & no carb shopping list
- Thread starter ladyfelsham
- Start date
ladyfelsham
Back to SW again
Hi FJ and welcome
See how long you can last without them - and then keep them as a special treat as they can give some people the runs
For a sweet treat that's guilt free try sugar free jelly with cream (you can whisk them up before completely set for mousse mmm)
Susie
See how long you can last without them - and then keep them as a special treat as they can give some people the runs
For a sweet treat that's guilt free try sugar free jelly with cream (you can whisk them up before completely set for mousse mmm)
Susie
coffeelover
Gold Member
Hi -FJ- Welcome. I eat the bars if I'm craving chocolate but only 1/3 at a time. I find them very filling.
I love the M&S Tomato and Porcini Mushroom Pasta Sauce. It's probably not ideal, but only has 2.9 grams carbs per 100 grams. I slice a courgette with carrot peeler to make "pasta" fry it in olive oil and add the pasta sauce and parmesan. I never miss pasta now. Also love the Black Farmer sausage. I get them from Morrisons.
I love the M&S Tomato and Porcini Mushroom Pasta Sauce. It's probably not ideal, but only has 2.9 grams carbs per 100 grams. I slice a courgette with carrot peeler to make "pasta" fry it in olive oil and add the pasta sauce and parmesan. I never miss pasta now. Also love the Black Farmer sausage. I get them from Morrisons.
-FJ-
Full Member
Ooh Coffeelover thats a good idea!
I had scrambled egg with cottage cheese in yesterday....3 or 4 eggs....about 50g of cottage cheese with chive and onion in.....3g carbs per 100g....and it was lush! Really gooey and tasty....nice break from plain eggs like.
Me and my partner have been trying out new recipies for the last week...nicest one I found was a 'pie' type one....
Basically, large-ish casserole dish (with lid), frankfurters ( we used 4, 1.8g carbs per 100g, 8 in the jar, 350g drained weight), sliced mushrooms, grated mozzarella and red onion.....all chopped up and put in the dish....then covered with whisked peppery eggs and baked for about half an hour on gas mark 4 (lid on).
Surprisingly tasty...and filling!
I had scrambled egg with cottage cheese in yesterday....3 or 4 eggs....about 50g of cottage cheese with chive and onion in.....3g carbs per 100g....and it was lush! Really gooey and tasty....nice break from plain eggs like.
Me and my partner have been trying out new recipies for the last week...nicest one I found was a 'pie' type one....
Basically, large-ish casserole dish (with lid), frankfurters ( we used 4, 1.8g carbs per 100g, 8 in the jar, 350g drained weight), sliced mushrooms, grated mozzarella and red onion.....all chopped up and put in the dish....then covered with whisked peppery eggs and baked for about half an hour on gas mark 4 (lid on).
Surprisingly tasty...and filling!
flutter-by-us
Silver Member
Hi FJ and welcome!
coffeelover
Gold Member
That sounds yummy -FJ- Thanks.
foodjunkie10
Silver Member
MMMMMMM did someone mention jelly
-FJ-
Full Member
YUMS!
ladyfelsham
Back to SW again
Nice one FJ I'm off to Iceland
BTW the Red Dog franks are half price at Tesco online £1 per pack
Susie
BTW the Red Dog franks are half price at Tesco online £1 per pack
Susie
ladyfelsham
Back to SW again
How do you make your burgers Vicky? Mine always come out as tough as tyres!
Susie
Susie
LVLLM
Gold Member
just found this.....
Don't use lean beef. Fat is your friend for juicy burgers.
Don't add too much to 'em; garlic, parsley, dijon, salt "n pepper, that's it.
If adding onions to the meat, caramelize them, raw onions are always better as a slice on top with fresh tomato and lettuce.
Don't add fillers (oatmeal, bread-crumbs, etc) it turns your burgers into meat-loaf.
Don't mix it too much, they get tough.
When making patties, make the centre thinner than the edges. As the burgers contract with the heat they won't turn into rugby balls.
If you want to get fancy, chop up some smokey bacon into little bits and fry it crisp. Cool it with some of the fat. Mix the bacon and some of the fat with grated cheddar cheese and make a 2" diameter log. Freeze it. Slice thin. Build your patties around these slices. As the burgers come off the grill they will have molten bacon & cheese cores. Yum!
Don't use lean beef. Fat is your friend for juicy burgers.
Don't add too much to 'em; garlic, parsley, dijon, salt "n pepper, that's it.
If adding onions to the meat, caramelize them, raw onions are always better as a slice on top with fresh tomato and lettuce.
Don't add fillers (oatmeal, bread-crumbs, etc) it turns your burgers into meat-loaf.
Don't mix it too much, they get tough.
When making patties, make the centre thinner than the edges. As the burgers contract with the heat they won't turn into rugby balls.
If you want to get fancy, chop up some smokey bacon into little bits and fry it crisp. Cool it with some of the fat. Mix the bacon and some of the fat with grated cheddar cheese and make a 2" diameter log. Freeze it. Slice thin. Build your patties around these slices. As the burgers come off the grill they will have molten bacon & cheese cores. Yum!
coffeelover
Gold Member
OMG they sound great thanks for sharing it.
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