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these sound soooo good. i am going to play around with these too. how good would lf monzerella be with a little jalapeno added to it. mmmmmmm
Lori - 36
- Posts: 2
- Joined: Mon Mar 07, 2005 2:18 pm
- Location: Gainesville, GA
Those sound yummy. I think I might give it a whirl for my afternoon snack, perhaps with a little salsa on the side.
- Posts: 221
- Joined: Mon May 10, 2004 2:50 am
- Location: Canada
A cheese crisp here in the SouthWest is a tortilla with cheese on it cooked in the oven.
You can call me Spaz or Tonya (short o)
- Posts: 1
- Joined: Mon Apr 04, 2005 2:48 pm
Cheese Crisps are good for all phases. I use a Corelle plate and spray it with an artificial butter flavor spray- use plenty- then Ill put a couple of ounces of low-fat mozzarella, sprinkle that with a little parmesan cheese and garlic salt and microwave it for 1.5 minutes. (I have tried using my Pfaltzcraft dishes and ended up chiseling it off for days!)
You can also take these with you- they last all day if you put them in a plastic bag/container
<img border="0" src="http://tickers.TickerFactory.com/ezt/d/3;42;3;0;1/c/145/t/145/s/170/k/d380/weight.png">
Who was the first person to look at a cow and say, "I think I'll squeeze these dangly things here, and drink whatever comes out!"
- Posts: 11
- Joined: Mon Mar 14, 2005 11:29 pm
- Location: Michigan
I've seen this done on 30-min meals on Food Channel
Spray nonstick pan w/Pam, drop spoonfuls of parm, swiss, or whatever hard cheese you want. Let melt down and brown up. She used them mostly as a salad topped instead of croutons.
- Posts: 22
- Joined: Wed Apr 20, 2005 5:49 pm
griffin wrote:Parchment paper works perfectly. I used a parmasean/romano mixture (about 1 tsp. per round) and they came out great! Microwave until browned. I saw these sold in a low-carb store for about $6.00 for a dozen!!
I'm going to try them with just parm as they'll be less salty next time.
What kinda paper is parchment and where do I get it?
GO RED SOX!!!
Started Diet 07/01/05
Started SBD 07/05/05
- Posts: 1
- Joined: Fri Jul 08, 2005 10:46 pm
- Location: Connecticut
I am in love with these. Today I shaped one like a taco shell and stuffed it with tuna salad. It was heavenly. I can't wait to try it with taco meat and veggies!!!
Wilton (the cake decorating company) sells rolls of parchment paper. You might be able to find it at WalMart or a craft store in the cake decorating aisle.
- Posts: 1
- Joined: Mon Jul 04, 2005 2:45 pm
- Location: MA
Yup. Perfectly legal for phase 1
- Posts: 3338
- Joined: Tue Nov 09, 2004 2:30 pm
- Location: PA
I buy parchment paper in the grocery store where they sell the aluminum foil and plastic wraps.
- Posts: 689
- Joined: Wed May 25, 2005 6:33 pm
- Location: Chino, California
Parchment paper is available in MOST grocery stores right by the wax paper, tin foil etc..
I take a piece of string cheese, cut it into 5 pieces, put them on a piece of parchment paper in the microwave on high for 1 minute...add more time if needed. These were my "toast" on PH 1 breakfasts, my "croutons" with lunch salads, my "tortilla chips (pepper jack)" with a taco salad. Experiment with the types of cheese.. but the parchment paper is a must!
raising Bichon Frise showdogs and loving it
- Posts: 31
- Joined: Thu Nov 04, 2004 1:05 pm
I liked mine baked in the oven over microwaved any day. You just have to watch them really closely because they can burn quick if you dont pay attention. Yep it great snack for Phase 1
- Posts: 3
- Joined: Sat Apr 24, 2004 10:32 pm
- Location: Michigan
how many of these should i eat for a snack in the pm....they sound great!
- Posts: 19
- Joined: Sat Mar 22, 2008 2:44 am
Anyone ever try this with an oven and a Silpat (silicone baking mat)???
Oh cheesecake how I miss you!!!
- Posts: 6
- Joined: Mon Jun 02, 2008 9:17 pm
Smurfette21498 wrote:Anyone ever try this with an oven and a Silpat (silicone baking mat)???
I use the Silpat all the time when I make my parmesan crisps. It works great. You just let them cool a little before trying to take them off.
I follow the directions in this foodnetwork.com link from the Italian Chef. It works great (picture included)
http://www.foodnetwork.com/food/recipes ... 60,00.html
- Posts: 2138
- Joined: Mon May 24, 2004 12:25 pm
Can I use any kind of cheese to make the cheese crisps? Or, am I limited to low fat or fat free cheeses? How long will they keep?
Libby Lou 2448
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- Joined: Fri Jul 25, 2008 2:24 am
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