Low Carb Teen Update

C

carianna-in-wa

Well-known member
We just got back from a week in Nevada - and my little girl worked so hard at staying as low-carb as possible while we were on vacation. It wasn't easy, and there weren't always great options, but she did her best.

To date she's down 5 lbs. and feels good about everything.

This morning I made her a baked egg with cheddar cheese and bacon crumbles. "I'd eat THAT again!" was the response. smileys/smile.gif

Tonight we're having Chicken Thighs and Shallots simmered in a red wine vinegar sauce and Parmesan & Asiago Crusted Asparagus Spears along with a side salad.

Still to check out - Dreamfield's pasta for that gotta-have-pasta craving.

**edited to say that my "little" girl is 5'9" and taller than I am!

 
She did good. I'm glad she's already getting great results

Dieting when the scale isn't moving is so hard. Sometimes, doing your best is good enough. I would be very proud of her.


Let us know how the Dreamfield's pasta turns out smileys/smile.gif

 
This is a really good low carb recipe.

The base recipe can be played with a lot. It freezes very well also.
I do not know where I got this recipe, but I have adapted it. I made it for Weight Watchers, so I used a non-fat cottage cheese and left out the Bisquick. I have used many different types of cheeses and assume to make it low carb, you would use a high-fat cottage cheese, as I recall. These are one of my best sellers at the market, both to WW and non-WW.

Mini Greek Quiches

1 1/2 cups cottage cheese, non-fat
1/2 cup cheddar cheese, shredded
1/2 cup feta cheese, crumbles (the flavored ones would be good, but I just use regular to keep costs down)
4 eggs
1 box of frozen spinach, squeeze out excess water
1/2 teaspoon dried basil (or fresh)
1/2 teaspoon dried oregano (or fresh)
1/2 teaspoon ground black pepper
2 Roma tomatoes

Preheat oven to 400 degrees and move rack to a high position.
Spray a jumbo 6-muffin pan with non-stick cooking spray.
Slice each tomato into 6 perfect slices and set on a paper towel to drain.
In a large mixing bowl, combine all ingredients except the tomatoes.
Spoon about a 1/4 cup of mixture into the muffin tin. Place a tomato slice on top of mixture. Evenly divide the rest of the spinach mixture and place on top of the tomato slices.
Place in oven for 10 minutes. Pull muffin tin out and top with the remaining tomato slices. Sprinkle a little more feta cheese on top of the tomato slice, and bake for 10 minutes more, or until slightly golden browned.
Let sit for a few minutes, then using an offset spatula, slide it around to loosen the quiche and lift it out. Serve warm. These freeze beautifully and are very forgiving. I have used many different cheeses including colby, parm, etc. They look very pretty and I recently served them at a ladies luncheon.

 
Carianna--Would U mind printing yr recipe for the Parmesan & Asiago Crusted Asparagus Spears? TIA

 
Sure! REC: Parmesan & Asiago Crusted Asparagus Spears

1 bunch of asparagus spears (thickish) snapped off of their tough ends.
2 T. mayonnaise
1 lg. egg
1 t. dijon mustard
1/4 t. freshly ground pepper
1/4 c. grated parmesan cheese (real stuff)
1/4 c. grated asiago (or pecorino - which is what I used when I discovered I was out of asiago)

Whisk Mayo, egg, and dijon, and pepper in a shallow container long enough to hold the asparagus spears.

Mix the cheeses in a separate similar container.

Roll the asparagus spears around in the mayo mixture until they're coated. One by one, set gently in the cheese mixture and sprinkle some from the sides on top of the spears.

Place on a Pam-coated wire rack over a cookie sheet and then spray the tops of the spears.

Bake at 400 degrees for around 13 minutes, or until crisp-tender. Rotate the spears around half-way through the cooking process. YUM!

 
Dawn, This looks really good! Tx for sharing the rec. This looks nicer than the SB diet quiche

rec. He was bored w. the spinach quiches. Tx much, will make this soon!

 
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