Re: pasta substitutes and other

January 22, 2004

fantastic ideas, ever thought of putting together a wls recipe book,

u could retire. (or a catering business comes to mind).

lori h.

> I cook my spagetti squash over the stove in about 1/2 inch of

water. I

> cook it for bout 10 minutes on each side covered on med-low heat.

it

> turns out really good. A tip for after it's cooked.... after you

scrape

> it gently out of the shell, put it into a large strainer then have

a pot

> of hot water on hand to dip them in real quick while in the

strainer if

> possible. It'll seperate them a bit more and get them strings

nice and

> hot!

>

> Don't forget to try some zuccini shavings as noodles also, it's

> awesome!!!!

>

> I had another idea for lasagna noodle substitute as I was cooking

tofu

> lastnight with my eggplant, I realized I could cut some really thin

> strips of this tofu and use it as noodles for lasagna! Dang!!!

>

> Don't forget about those 3 carb 12 gram protien pasta that can be

found

> at some nutrition stores around different areas. It's really good

for

> making baked ziti for the family and they'll never know the

difference.

>

> I discovered how to make low carb bread pudding.... use the low

carb

> bread!!! It's very good and only 7 carbs a slice, 7 grams

protien....

> so, with the eggs, it would make a great low carb high protien

dessert.

> it's something I'd take in small doses though, since it is bread.

We

> really don't want to depend on bread as we're changing our old

habits

> into good healthy habits and choices.

>

> Ok, I'm done..... Hugs to all!

>

January 22, 2004