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Old 10-31-2014, 12:18 PM   #421
Nigel
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black eyed peas
articholke and jalenpeno dip with red bell pepper strips
cucumber
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Old 11-01-2014, 07:46 PM   #422
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Tonight I'm having a boca burger on a LC Foods hamburger bun that I bought from Netrition. I will write a review tomorrow.

I 'm also sauteeing some napa cabbage.
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Old 11-02-2014, 07:53 PM   #423
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Chili(pinto beans, red beans and Gardein crumbles) and cornbread (flax as eggs). Was good for a cold night.
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Old 11-04-2014, 04:02 PM   #424
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Quorn Faux Chicken cutlets baked with sauteed artichokes, onion, and mushrooms in sauce.
Broccoli with cheese sauce.

Just thought I'd make something new for a change. And it was easy. lol
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Old 11-05-2014, 02:00 PM   #425
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Tonight I'm having LC Pizza Crust Pizza and salad with assorted veggies &
homemade thousand island dresiing
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Old 11-08-2014, 11:19 AM   #426
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Yves ground sloppy joes on 2 slices of LC Bread Company Plain bread
cucumber, tomato, onion, cilantro, & sour cream salad
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Old 11-09-2014, 06:17 AM   #427
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broccoli cheese casserole, sauteed cole slaw, mac & cheese, raw close slaw with dressing. Lots of veggies!
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Old 11-10-2014, 08:46 AM   #428
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Your dinner sounds great!

I make yellow squash fajitas with some refried beans in the lc tortillas.
Salt and peppered radishes and half a red bell pepper.
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Old 11-11-2014, 10:09 AM   #429
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2 egg omelette with cheese, red bell pepper, onion, mushrooms
avocado and tomato slices

breakfast for dinner lol
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Old 11-13-2014, 09:53 AM   #430
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Tonight I'm having a grilled Johnny Gringo's Veggie Burger.
I liked the burgers from this place so much and the manager let me buy 24 of the veggie patties...yipee!!
They are the best veggie burgers I've ever had.

I'll probably have some coleslaw or else green beans, can't decide.

Tomorrow I'm making cabbage rolls with leftover Yves Ground Meatloaf. The meatloaf kind of fell apart so I think it will be great in a cabbage roll.
I don't know what to have with cabbage rolls....need some ideas.
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Old 11-18-2014, 05:10 AM   #431
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Nigel, perhaps a cheesy cauliflower recipe would work as a good side dish with the cabbage rolls. I am wondering what you put in your cabbage rolls? Rice and ground beef do not sound like your cup of tea!

As for dinner, I am having 2 cups of slaw every day prior to dinner with a sour cream based dressing. I am trying to get rid of these 7 lbs now for what seems to be a very long time. I just hate to cut back on portions! The slaw provides the vegetables to fill me up so I can be more careful about whatever the main course is. Yesterday it was beef stew. Not vegetarian . I much prefer a vegetarian high carb diet if I am being honest! However, I really do not miss the starchy food.
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Old 11-19-2014, 12:27 PM   #432
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I stuffed the cabbage rolls with leftover meatloaf.

I use Yves ground Faux hamburger, some onion, celery, bell pepper, half a can of tomato sauce, an egg, ground up brazil nuts, some chopped black olives, and spices.

Sometimes I made it with ground boca crumbles or other crumbles I can find. Yves just taste the best to me but my walmart doesn't always have them.

Tonight I'm making homemade tomato soup and cheese chips. I might add cream; haven't decided but it's a cold night here so soup sounds good.
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Old 11-25-2014, 09:24 AM   #433
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Last night I had two LC hamburger buns with 3 veggie dogs
Had some blackeyed peas too.

I generally make coleslaw or some kind of salad, but it was a tired night.
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Old 11-26-2014, 08:59 AM   #434
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vegetable soup, mac& cheese, broccoli & cheese
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Old 01-14-2015, 01:58 PM   #435
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Tonight I'm having:

Ricotta and Yves Meatballs with bbq sauce
Yellow and Calabasa squash sautéed with onion and Anaheim pepper
Purple Coleslaw
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Old 01-23-2015, 11:03 AM   #436
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Tonight I'm making cauliflower crust pizza. I have the fake pepperoni but I haven't tried it yet so I'm not sure if I'll use it. Maybe I'll just use mushrooms, onions, and green bell peppers.
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Old 01-23-2015, 11:58 AM   #437
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Nice to see you here Sherril.
Please let us know how it turns out.
I have some Yves faux pepperoni but I always forget about it, so I don't know if its any good or not.
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Old 02-08-2015, 04:52 AM   #438
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Dana Carpenter's cabbage and crab soup. I use clams instead though. Sautéed cabbage. Sautéed red onions with parmesan and one baked potato sliced in. The potato baked the day before to increase resistant starch, although russets d no have much rs. This dinner is reminiscent of high carb days.
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Old 03-19-2015, 01:03 PM   #439
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This is not LC, but I'm making it anyway--it just looked so good on TV.

Vegetarian Fried Rice (from Sara Moulton and Grace)
Vegetarian Egg Rolls (frozen type)
Veggie Stir Fry with some quorn faux chicken added in

It's my splurge day. I have one every once in a while.

Tomorrow we are going to a buffet...*I need strength to pass on the mashed potatoes and gravy*...
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Old 03-23-2015, 06:04 AM   #440
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I have been using wax beans for various recipes replacing Dreamfields. It is a very good replacement! Makes pretty good mac & cheese, various casserole dishes.
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Old 03-23-2015, 11:17 AM   #441
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The wax beans is a good idea. I haven't eaten any in years, but I think they don't have much flavor, so I can see how they would work well. I'll add them to my grocery list and figure out what I can make with them. I'm always looking for new things to try or ways to try things I already use.
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Old 05-10-2015, 10:36 AM   #442
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Last night I made a big stir fry tofu and veggie dinner.
It was the first time I have tried tofu and it was okay, a bit soft.
I bought the baked tofu. It is very filling though...I see why people eat it.
I need to do some tofu experiments...I have collected lots of recipes using it.
What's everyone else eating these days?
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Old 05-10-2015, 03:17 PM   #443
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I really like fried tofu. I just pan fry it and it gets golden on the outside and firms up a bit. Then I use it in curry or stirfry. It makes great sandwiches and the best is after you have pan fried it, mix some shoyu, pepper flake, ginger, garlic or whatever strikes your fancy and pour it over allowing to simmer until it's soaked up.

When I was into macrobiotics, I started writing a tofu cookbook. I gave up the project along with macrobiotics.

Now I just find beans easier but if I really want to reduce carbs, tofu is the way to go.

Last night I ate left over lentil bread along with zucchini; whole zucchs with the ends removed, make a slice 'bout halfway through the length, stuff with thinly sliced garlic, roll around in a baking dish that has a can of dice tomatoes and plenty of EVOO, s & p. This goes in the oven for 30-40 minutes. Really good.
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Old 05-11-2015, 12:17 PM   #444
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I actually have an old tofu cookbook.
It tells all about making tofu and recipes, etc.
I have read thru it, but never tried any of the recipes.
I think its time to dig it out again.

Your dinner sounds good.
I bet the lentil bread is pretty filling too?
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Old 05-11-2015, 04:13 PM   #445
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Well Mother's Day was not as usual.
We do some volunteer work at a cat shelter so stop at Starbucks for coffee then on to the shelter.
After, we went to Costco and I foolishly tasted 2 oz smoothie from the Vitamix guy. It seemed harmless with only fresh apple, orange, pineapple and spinach but I got the worst buzz.

Finished the shopping and got a frozen yogurt which I'm sure you know are huge.

After all the running around, 'bout mid afternoon, stopped for a few things at TJ's and had a .99 pack of dark chocolate almonds.

You would think I'd rise and fall but the little bit of juice was the worst and probably because there's mostly sugar, no fat or protein to catch me.

I made up for all my fun with a delicious chic pea, cauliflower curry that I threw together for dinner. It was perfect!
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Old 05-15-2015, 04:27 PM   #446
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Last night I made green chile and cream cheese enchiladas with corn tortillas and canned enchilada sauce. I had a bowl of pinto beans on the side and half an avocado and a couple of cherry tomatoes.

I got some corn tortillas at whole foods that have 16 carbs for 3 tortillas.
I made 6 enchiladas, so I got 3 meals out of them.
I froze a couple just to see if they do well.

I'm desperately looking for ways to make my own TV dinners...so I can just heat and eat on late work nights.

Next time I make enchiladas, I think I'll chop up some quorn cutlets and see if they work out...like chicken enchiladas with a green enchilada sauce.
Off to find a sauce recipe.
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Old 05-18-2015, 11:48 AM   #447
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Last night I had MSF chickpea burger and some cauliflower potato salad
It was okay...still tasted like cauliflower to me, but it was okay.

I generally just steam cauliflower and eat it with butter and/or cheese sauce. I haven't tried very many recipes using it yet.
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Old 05-19-2015, 09:41 AM   #448
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Hi Nigel. I love vegies in place of potatoes in part because they have more flavor. When using cauliflower, it may be necessary to cook it a little longer because it mellows the flavor.
I once made a paleo porridge with grated cauli cooked in almond milk. I followed the time exactly but the concoction tasted very much like the vegie and was not soft enough. Really not worth the effort.
But I make mock potato salad regularly and really love it. I do think there is a line you need to cross with the cooking time.

We are clearing out the freezer in preparation for heading north. We had some Mediterranean cod from Costco that the hub wasn't crazy about so I made a spicy fish soup. It turned out great and I didn't get the bloated, awful feeling I get from meat....thank goodness.
I am not really a fish eater so probably not having this too often.

We volunteer at the local cat shelter tonight so will eat out.

Planning a Thai curry tomorrow in order to use up the tofu.
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Old 05-20-2015, 12:16 PM   #449
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Thanks for the tip on the cauliflower...I will try cooking it longer next time.

I have to work on using up stuff in my freezers too...I have 2 of them and both are full...freezer cleaning isn't one of my favorite chores either. My wife does a lot of it, but its easier when we both clean them. That's what she tells me anyway. LOL
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Old 05-29-2015, 08:04 PM   #450
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I made the Ultimate Vegetable Lentil Loaf from The Simple Veganista blog. It was delicious but did not go quite like the recipe.
I always soak beans and to make it come out the same, I measured the water that was discarded after soaking and added back only that amount for cooking.
When they were done there was no water left. They were not dry but the water was cooked away.
I continued to follow the recipe but only used about 1/3 cup oat bran in place of the rolled oats and flour. Firmed up nicely.

Hmmm. I'll have to give this more thought.

Still it was very good and probably really didn't need the glaze. Some of the commenters said the glaze really made it but I don't agree.

We are back on the Oregon coast and it is not so warm here so I have no reason not to use the oven so plan some farinata and red lentil bread this weekend.
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