msamy034's Journal, 06 May 10

How about fajitas, ribs, steak, taco salad (no tortillas), meatballs w/ zucchini noodles and low carb marinara sauce. 

Did that meatball recipe everyone was raving about show up on here? I LOVE zucchini as pasta! Have you ever tried the shirataki noodles? I just heard of them recently. 

Having spoke with a few food and nutrition specialists I can offer a few ideas on how to approach this creative dilemma. Keep in mind that all food share some common attributes: temperature, texture, taste, size, weight, etc. Perhaps shredded chicken enchiladas! Use whole grain tortitas as they are more nutrient rich. Texturing food differently is a creatively simple way to add variety to what you eat. I always like a chilled sugar free chocolate pudding topped with light whip cream for desert too!  

ok, I am leaning towards mexican food for tonight :) YUM 

Your journal speaks to me, lol - the bf and I eat a lot of the same meals for dinner over and over and I start to worry that that kind of repetition is going to make me fall off the wagon of my dieting!! Another good idea that we use a lot - if you like this stuff - is portabella mushroom pizzas. Get two big mushroom caps, use fat free mozzarella cheese, and turkey pepperoni, and tomato paste (we use stuff that has basil and garlic in it), maybe some spinach or something - and bake them. The mushrooms are meaty and it's really good and SUPER low calorie! 

I have the meatball recipe on my home computer. I will do my best to forward this tonight. Heres another one for enchiladas w/o tortillas. ENCHILADA BAKE Crust: 4 ounces cream cheese, softened 2 eggs 1/2 teaspoon Seasoning for Tacos 8 ounces cheddar cheese, shredded Beat or whisk the cream cheese and eggs until smooth. Add the seasoning; mix well. Stir in the cheese; mix well. Grease a 9 x 13" baking dish; spread the cheese mixture evenly over the bottom. Bake at 350º, 35 minutes or until browned, but not too dark. Let stand 5-10 minutes before adding the topping. Topping: 1 pound ground beef 3 teaspoons Seasoning for Tacos 8 1/2 ounce jar enchilada sauce 4 ounce can chopped green chiles 8 ounces cheddar cheese, shredded Brown the hamburger; drain fat. Stir in the seasoning, enchilada sauce and chiles. Spread over the crust. Top with the cheese. Bake another 20 minutes or so until hot and bubbly. Serve with the toppings of your choice (add additional carbs). Makes 8-12 servings Can be frozen Optional Toppings: Shredded lettuce Sour cream Salsa Ripe olives Pickled jalapeno slices Guacamole Per 1/8 Recipe: 411 Calories; 31g Fat; 27g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs Per 1/12 Recipe: 274 Calories; 21g Fat; 18g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs  

I hate the way these squish it all together. Msamy I will send in a message so you can read better. 

Good ideas ladies! Thank you all. I can probably come up with a good 5 days worth of dinner now LOL 

If you haven't yet, be sure to look at the recipes here or on Atkins. Between ya'll and these 2 sites I have a book full at home.