[Jxlacvio]

so hey atkins-peeps, i'm just having a lovely snack of

shaved roast-beef slices, with olives and mayo inside (rolled up)

this is great, becasue i've gone a wee bit overboard with the dairy lately, and am now needing to tone it down! not going over on the NCs, but still missing out on a few veggie carbs due to the cheese etc.

anyway, a pretty much carbless snack is right up my alley for the mo!

what's your favourite??
tracy

[ONLINEPHARMACYCHEAPILLS]

Tracyred,
That sounds yummy. My favorite is pork rinds with egg salad as a dip. I was a big chip eater so need the crunchy part.

[tipokotap]

I make a similar "rollup" varying roast beef, ham, turkey or corned beef wafer thin with creamed cheese and like a hidden "surprise" like stuffed green olives in the roll! But that is "dairy".

Flax crackers to use as a base for a spread or to dip if the dip is thin. You CERTAINLY could have guacamole! Mexican spices can be added to the flax mixture. For the dairy folks, I like sour cream/onion dip a lot with my "crudites" (veggie snacks) or the crackers.

Olives and a pickle satisfy me when I want something sweet (yah, weird, isn't it!)

Use the food processor to grind up leftover cooked beef (steak, roast, etc), add a dab of mustard, mayo, pepper and diced SF sweet, or dill pickle and some minced onion. Meat paste...spread on flax crackers or zucchini rounds. I LOVE to use zucchini rounds as a base for a variety of things, instead of a Ritz cracker!

Buen provecho!!

Toni

[Jxlacvio]

hi Loleta - welcome!

hey Toni, with the zucc rounds, do you jsut mean raw???

and thanks for the suggestions!

Loleta, sadly (VERY sadly!) - the rinds here in australia are just awful!!
i love a crunch as well!

t

[tipokotap]

Yes, I just slice the zucchini and put a spread on it. Don't think of it as a cracker...more like you might enjoy stuffed celery

I'd pat them dry with a paper towel IF they are moist, but usually they are fine just to use as sliced. If I use daikon, or especially cucumber which IS wet, I pat them dry first.

The French call such things "crudites" (crew-dee-tays) so they MUST be fancy, right?

Today I added "smoked oysters" to my relish tray...we liked them. And smoked salmon (not lox) is GREAT as well, on top the salmon spread or even just plain creamed cheese . The thing about the little round is you need VERY LITTLE dairy with something else (like the smoked salmon) on top. Maybe this "little amount" of dairy will be OK for you soon.

Wafer sliced pepperoni and salamis are something I rely on as well. No dairy there. Cut into small pieces and eat one at a time. Takes a long time to finish, i.e. feeling satisfied.

Hope a suggestion works for you...

Toni

[ONLINEPHARMACYCHEAPILLS]

Tracy, Our dollar store carries the rinds so they're cheap as well as tasty.Sorry the ones there aren't good. Do they just taste badly? or is there some other reason?

Toni, I was an army wife in France for almost three years (back in the late 50's/early 60's) and trust me not all things French are fancy..no matter how fancy they name them..lol...I like your idea of using the zucchini rounds...will try it soon as I can get to the store.

[tipokotap]

Lynn, you can find anything you have either replied to OR initiated by clicking on the "Search" just under the black letters at the top. The second box says, "Author" and you can type in Loleta Lynn and see what pops up.

I often go to the main menu page (just click on where it says, "Low Carb Forum for Atkins... - in BLUE) and see who has posted on my thread last...for example, "Merlot's Fight to the Finish" is my progress thread. IF the last poster is me, then no one has added to it and nothing to reply to. However, I may post whatever is on my mind anyhow.

Feel free to play around back and forth, pushing buttons. You can't crash the system or anything, but you may be told you do not have access (like if you accidentally hit something on my profile that only I am allowed to change.)

[Jxlacvio]

the rinds here taste like the inside of a couch...not that i've ever tasted the inside of couch, but that was the first thoght that came to mind when i put one in my mouth...sigh! such a shame!

[tipokotap]

Indeed, it IS a shame because GOOD pork rinds are, well, GOOD!

I fondly remember many meals at Carne Europa in Baja, Mexico where they actually make the pork rinds on premises, and it is a true "show." Some short Mexican man came running out to a 50 gallon barrel full of boiling oil , wearing a full-length rubber apron, and tossed a section of pig, skin included, into the oil The meat was the "carnitas" sold by the portions of kilo; the skin became "chicharrones" and with a folded warm flour tortilla, lettuce, sliced radishes, sour cream and guacamole, was a feast!

If any of you ever travel to the Baja, just remember, the mariachis charge $5 bucks per song...they are NOT free, but the disclaimer (if given) is in native Spanish with such a big smile you don't know you are being warned!!

If you can find the UTZ brand, it is [not authentic] but OK. Might just be local East Coast US.

Toni