Show notes
Today Jimmy and Mindy are joined by Scott Milford and Jerome Biggars as they discuss getting cheesed off by cheese, pizza as a vegetable and much more! So pull up a chair, grab a cup of coffee and sit a spell on our Virtual Porch as we chew the fat on another great episode of Low-Carb Conversations With Jimmy Moore and Friends!
LINKS MENTIONED IN EPISODE 32 - Support our sponsor: CarbSmart.com (get 10% off your order of $50 or more with coupon code "jimmy") - Scott Milford's "Quitting Sugar" blog - Scott Milford on Twitter - Scott Milford on Facebook - Jerome Biggars' "Watch Me Lose 300 Pounds" blog - "USDA Wants Potatoes Out Of School Lunches" - "My Take on the Potato Wars" by Monica Reinagel - "The Grim Reaper Wears a Cheesehead: Billboard Warns Packers Fans of Obesity Risk" - "Physicians group removes Cheesehead from anti-cheese billboard"
Recipes:
SPINACH LASAGNA 1 pound ground beef
2 tablespoons onion, chopped
1/8 teaspoon garlic powder
1/2 cup spaghetti sauce
8 ounces cream cheese
1 egg
1/8 teaspoon pepper
10 ounces frozen chopped spinach, thawed & drained
4 ounces mozzarella cheese, shredded
2 tablespoons parmesan cheese (I used the kind in a can) Brown the hamburger with the onion; drain off the fat. Mix in the
garlic powder and spaghetti sauce; season to taste and heat until
bubbly. Meanwhile, soften the cream cheese in a medium-size
microwaveable bowl for about 40-60 seconds. Stir until creamy; beat in
the egg and pepper with a spoon until well mixed. Blend in the
spinach. Spread half of the meat mixture evenly in the bottom of a
greased, 8 x 8″ glass baking pan. Spread the spinach mixture over the
meat; top with the mozzarella, then the rest of the meat. It may not
completely cover the top, but that’s ok. Sprinkle with the parmesan
cheese. Bake at 350º about 30 minutes until hot and bubbly. Or, cover
with plastic wrap and vent one corner then microwave on HIGH for 3
minutes; then reduce to MEDIUM and cook for another 7-10 minutes until
hot and bubbly. Let stand 3 minutes before serving.
Makes 6-9 servings Can be frozen
Per 1/6 Recipe: 368 Calories; 28g Fat; 23g Protein; 5.5g Carbohydrate;
2g Dietary Fiber; 3.5g Net Carbs
Per 1/8 Recipe: 276 Calories; 21g Fat; 17g Protein; 4g Carbohydrate;
1g Dietary Fiber; 3g Net Carbs
Per 1/9 Recipe: 245 Calories; 19g Fat; 15g Protein; 3.5g Carbohydrate;
1g Dietary Fiber; 2.5g Net Carbs NOW you CAN cut some of the carbs and calories by using Walden’s Farms
tomato & basil Pasta Sauce which is a zero carb, zero calorie sauce!
Broiled Tilapia Parmesan Ingredients: • 1/2 cup Parmesan cheese • 1/4 cup butter, softened • 3 tablespoons mayonnaise • 1-2 tablespoons fresh lemon juice • 1/4 teaspoon dried basil • 1/4 teaspoon ground black pepper • 1/8 teaspoon onion powder • 1/8 teaspoon celery salt • 1/2 teaspoon paprika • 1/4 teaspoon garlic powder • Old Bay Seasoning to taste • 2 pounds tilapia fillets Directions: 1. Raise oven rack. Preheat broiler. 2. Line bottom of broiler pan with foil. Spray top lightly with Pam olive oil spray. 3. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise, and all seasonings EXCEPT Old Bay Seasoning. Add lemon juice to achieve desired consistency. Mix well and set aside. 4. Arrange fillets top-side up on the prepared pan. Sprinkle top side with Old Bay. 5. Broil a few inches from the heat for 2 1/2 minutes. 6. Flip the fillets over, sprinkle with Old Bay, and broil for 3 more minutes. 7. Remove the fillets from the oven, flip them, and cover them with the Parmesan cheese mixture on the top side. 8. Broil for 2 1/2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to overcook. Cinnamon Pork Rinds Ingredients: • Pork rinds • Olive oil • Cinnamon • Artificial sweetener (granule or powder form) • 2 Ziploc sandwich bags Directions: 1. Pour a little olive oil into a Ziploc sandwich bag. Press out all the air from the bag to ensure that the oil coats the inside of the bag. 2. Open bag and drop in several pieces of pork rinds. Seal the bag and shake until pork rinds are coated. Remove the pork rinds and set aside. 3. Using a clean Ziploc bag, dust the inside of the bag lightly with cinnamon and your artificial sweetener of choice. 4. Drop the oil-coated pork rinds into the bag. Seal and shake bag until the pork rinds coated with cinnamon and artificial sweetener. Low-Carb Chilli Ground Beef (2 lbs) minced onion (1/2 cup) beef broth (1 box) I used a low sodium version Rotel diced tomatos (1 can) Salsa (1 jar medium and 1/2 jar hot Mama Lupe’s) Chili Seasoning (1/2 teaspoon) Cumin (1/2 tablespoon) Oregeno (1 tablespoon) Garlic Powder (1/2 tablespoon) Black Soy Beans (2 cans) When I serve it up for myself, I like to add a few jalapenos and grated cheddar cheese on top. Hope you like it! 
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