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Weight Loss, Fitness & Health Weight Loss, Fitness & Health
Has anyone ever tried this?? What are your thoughts on it?
by on Jul. 23, 2013 at 11:30 AM
Replies (41-50):
michiganmom116
by Rhonda on Jul. 24, 2013 at 12:48 PM
1 mom liked this


Beef & Cheese Spaghetti Squash Bake

1 Tbsp. olive oil

1 onion, chopped

2 garlic cloves, minced

1 carrot, peeled and shredded

2 stalks celery, chopped

1 lb. ground beef

28 to 32 oz. spaghetti sauce (I made my own from tomato sauce and herbs)

1 tsp. oregano

1 large spaghetti squash, cleaned and baked and strands scooped out into a large bowl

2 c. shredded cheddar cheese

1/4 c. grated Parmesan cheese

Preheat oven to 350°.

Heat olive oil in large pan; cook onion, garlic, carrot, and celery, stirring often until onion and celery are clear (not necessarily tender).  Add ground beef and cook until no pink remains.  Add sauce and oregano and simmer for about 15 minutes (I skipped the simmering step.)

Add beef & sauce mixture to spaghetti squash.  Stir to mix well.  Pour into baking dish (I used a 9 x 13 pan) and top with cheddar cheese.  Bake uncovered for 15 minutes, top with parmesan cheese, and bake another 5 to 10 minutes.  Serve.

michiganmom116
by Rhonda on Jul. 24, 2013 at 12:49 PM


Carrot Cake Pancakes

  • 1 c. almond flour
  • 1/4 c. coconut flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 - 1 1/2 tsp. cinnamon
  • 2 c. shredded carrots
  • 3/4 c. to 1 c. raisins
  • 1/2 c. chopped walnuts (optional)
  • 6 eggs, beaten
  • 1 c. coconut milk
  • 1/4 c. melted coconut oil or butter
  • additional coconut oil or butter to grease the griddle

Mix first 6 ingredients together.  Mix rest of ingredients in another bowl and add to dry ingredients.  Mix well with a spoon.  Spoon 1/4 c. of batter onto griddle for each pancake.  Fry until browned on one side, then flip and brown the other side. 

Makes about 16 pancakes.

michiganmom116
by Rhonda on Jul. 24, 2013 at 12:49 PM


Banana Pancakes

2 ripe bananas, mashed

4 whole eggs

1 tsp. vanilla

1/2 tsp. cinnamon

1 tsp. baking soda

1/3 c. coconut flour

Beat the eggs until frothy, then add remaining ingredients one by one, continuing to beat well to incorporate air.

Heat griddle to medium-low to medium heat.  Grease well.  Drop batter onto the hot griddle (I used an ice cream scoop) and allow to cook for 3 - 4 minutes until bottom is browned and edges are firm.  Carefully flip and cook on the other side for 3 - 4 minutes.

These flip easier if they're small enough that your spatula can get under the whole pancake.

michiganmom116
by Rhonda on Jul. 24, 2013 at 12:49 PM



Lime Grilled Chicken

Posted By Civilized Caveman Cooking Creations On August 10, 2011 @ 8:37 am In All Recipes,Chicken,Civilized Caveman

Cooking Time: 20 Minutes

Serves: 2

Ingredients and Cooking Steps

  • 2 Boneless Chicken Breasts
  • Juice of 4 limes
  • 2 Tbsp Extra Virgin Olive Oil
  • 2 Tbsp Chili Powder
  • 1 Tsp Dried Oregano
  • 1 Tsp Ground Cumin
  • 1 Tsp Dried Sage
  • Salt and Pepper to Taste


From our friend George at http://www.civilizedcavemancooking.com/!

Combine all the above ingredients except your chicken in a bowl and mix well
Place your chicken breasts in a shallow dish and pour your marinade over the top and cover. Place in the refrigerator for at least 3 hours but up to 48 hours
When ready to cook, pull your chicken out of the fridge and let it come to room temperature
Place chicken breasts on a plate and pour your marinade into a sauce pan
Heat your marinade on the stove and bring to a boil and then reduce to a simmer for 10 minutes until it thickens up so you can baste the chicken while cooking
Preheat your grill on medium heat and then go cook your chicken breasts, should be about 10 minutes per side
While your chicken is cooking keep basting them with your marinade reduction
Your chicken is done when it reaches an internal temperature of 165 Degrees
Enjoy :)


Article printed from Fast Paleo: http://fastpaleo.com

URL to article: http://fastpaleo.com/lime-grilled-chicken/

michiganmom116
by Rhonda on Jul. 24, 2013 at 12:50 PM


Spicy Roast Chicken: (can be made in oven or crockpot)

  • 1 whole chicken
  • 4 tsp. salt
  • 2 tsp. paprika
  • 1 tsp. cayenne pepper
  • 1 tsp. onion powder
  • 1 tsp. thyme
  • 1 tsp. black pepper
  • 1/2 tsp. garlic powder

Combine spices and rub all over chicken, being sure to get under the skin wherever possible and the inside cavity. Bake in oven (covered) at 325 for 1 1/2 to 2 1/2 hours depending on size of chicken OR place in crockpot, cover and cook on low for 8 to 10 hours.

jlmc
by on Jul. 24, 2013 at 12:50 PM

My cousin does it, she lost 20 pounds since nov and feels great about herself. 

michiganmom116
by Rhonda on Jul. 24, 2013 at 12:51 PM


Paprika Pork Roast

Combine garlic salt, ginger, pepper and paprika; rub over the entire roast.  Place roast with fat side side up on a greased rack in a roasting pan.  Top with onion.  Pour water into pan.  Bake uncovered at 325° for 2 - 2 1/2 hours until a meat thermometer reads 160° - 170°.  Let stand for 10 - 15 minutes before slicing.

You can also put this in the crock pot but reduce water to 1/4 cup.  Cover and cook on low for 7 to 9 hours.

hoping413
by on Jul. 24, 2013 at 12:52 PM
1 mom liked this
All of those sound so yummy!! I am going to have to try them all! Thanks!

Quoting michiganmom116:



Spicy Roast Chicken: (can be made in oven or crockpot)


  • 1 whole chicken
  • 4 tsp. salt
  • 2 tsp. paprika
  • 1 tsp. cayenne pepper
  • 1 tsp. onion powder
  • 1 tsp. thyme
  • 1 tsp. black pepper
  • 1/2 tsp. garlic powder

Combine spices and rub all over chicken, being sure to get
under the skin wherever possible and the inside cavity. Bake in oven
(covered) at 325 for 1 1/2 to 2 1/2 hours depending on size of chicken
OR place in crockpot, cover and cook on low for 8 to 10 hours.


michiganmom116
by Rhonda on Jul. 24, 2013 at 12:53 PM

This is an easy and delicious way to get a variety of veggies in your diet!

Roasted Vegetables

  • your choice of veggies, cut into bite sized pieces
  • olive oil
  • garlic powder
  • salt
  • pepper

Place veggies in a resealable plastic bag or in a bowl with a tight-sealing lid.  Drizzle with 1 to 2 Tbsp. olive oil, seal bag or bowl, and gently shake until veggies are coated with olive oil.  Pour onto an oiled cookie sheet in a single layer, sprinkle with desired seasonings, and bake at 375° - 400° until veggies are fork-tender.  The time will vary with the kind of veggie and the size of the pieces, but generally this takes 25 to 40 minutes.


We love to roast beets, green beans, broccoli, cauliflower, carrots, asparagus, brussel sprouts, zucchini, peppers, and winter squash this way!












michiganmom116
by Rhonda on Jul. 24, 2013 at 12:53 PM


GREEN BEANS WITH BACON & MUSHROOMS
6 pieces bacon, chopped
1/2 cup onion, chopped
4 ounce can mushrooms, drained
16 ounce bag frozen whole green beans, thawed
Salt, to taste

In a large skillet, cook the bacon until crisp; set aside and reserve 2 tablespoons drippings in the pan. Sauté the onion in the drippings until tender. Add the mushrooms; cook and stir 2 minutes over medium heat. Stir in the beans and salt to taste. Go easy on the salt because the bacon will add salt. Cover and cook 10 minutes on low until the beans are done, stirring occasionally. Toss in the bacon.

Makes 6 servings
Can be frozen

Per Serving: 113 Calories; 8g Fat; 3g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs

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