This is so ME.

I am going to try this:

I'm going to cut chicken breasts into thirds, dip them in sugar-free maple syrup, sprinkle them with garlic and chili powder, wrap with a piece of bacon and grill them on the bbq. What do you think about that?

If I make enough, I can cut it up and use it in a salad with walnuts and lettuce, and maybe a few raspberries or strawberries.

Here's a converted recipe:

Zucchini Fritters
 
Serves 2, Yield=6
 
2 cups coarsely grated zucchini
 1/2 cup coarsely grated turnip
 kosher salt
 pinch of oat fiber (or soy flour - to absorb moisture)
 1 egg
 1 tablespoon chopped chives (or whatever herb you like)
 1 tablespoon chopped mint (or whatever herb you like)
 zest of one lemon
 1/8 cup diced white onion
 1 tablespoon unsalted butter
 

1. Place the grated zucchini and turnip in a colander. Spread the veggies out to allow for maximum surface area exposure and sprinkle all over with kosher salt. Let sit for at least 30 minutes to drain.

2.  After the 30 minutes, squeeze veggies out and wrap in paper towels. Squeeze again. [Note: The veggies will not drain out enough liquid on their own in the collander, so squeezing them with a paper towel is a critical step to mopping up that moisture.] Open up the paper towel and spread out your veggies. Sprinkle with a pinch of oat fiber to soak up leftover moisture.
 
3. In a bowl, whisk together egg, herbs and lemon zest. Add salt and pepper to taste. Add onion and grated zucchini-turnip mixture. Stir well.
 
4. Preheat over to 200˚F. Place a foil-lined cookie sheet in the oven. Heat a large skillet over medium-high heat. Melt 1 tablespoon of butter. When foam subsides, drop a spoonful of your fritter batter in. Gently pat with a spatula to flatten out the fritters, which will help make them crispy.
 
5. Cook about 3 fritters at a time until golden brown on each side. Place fritters in the oven while you make additional pancakes. Serve as soon as possible.

I found these delicious chicken burgers today - net 1 carb. I thought I'd never see a grab and eat product that was low carb again! Just over a dollar each - 8 burgers for about $10. I got the Spinach Feta Chicken... big burgers - 1/4 pound.

What would you use for the crescent roll wrap here, Umpa?

1/3 cup crushed pork rinds, use bbq or season with your favorite chicken herbs
1/4 cup finely chopped walnuts
3 ounces cream cheese, with chives
2 tablespoons butter, softened
1/2 tablespoon lemon pepper seasoning
1/2 chicken breast or thigh meat
4 ounces mushrooms, cut small
8 Pillsbury Crescent, reduced fat
3 tablespoons butter, melted

Combine the cream cheese, softened butter, seasoning and walnuts.  Stir in the chicken and mushrooms and set the mixture aside.

Separate the crescent dough into squares and put a dollop of the chicken mixture in the middle, trying not to get it on the edges.  Fold in half and seal the edges, wetting the edges with your finger dipped in a bowl of water.  Dip rolls in melted butter and then in the crumb mixture.  Place on an ungreased cookie sheet.  Bake at 375° for 20 minutes.

Suggestions welcome.

Yesterday I was grocery shopping and a Mexican woman saw me picking up some green beans. She asked me how to prepare them, and in the conversation, she mentioned that the doctor had given her a diet plan for her daughter. She asked me what beets were and seemed to be real old-country Mexican. She told me that her daughter is 16 and weighs 320 pounds. I wanted to tell her to go to FTS, but doubted that she has a computer - then thought about giving her a book, but there's the language barrier - after I got home, I thought about the Spanish version! It wouldn't do me any good now, but just in case I run into something similar (or maybe run into that woman again!), can anyone tell me if the Spanish version takes in the culture difference as well as having the language translation?

I have some business card blanks and I'm going to put FTS information on them - in English and Spanish- so I can give them out. I'm going to shop at the store where that woman was and keep an eye out for her. There are several reasons why I didn't talk to her about FTS yesterday - she had a DOCTOR's directions, was just getting started, and the culture and language thing being primary. The next time I run into a situation like that I want to be prepared!

Umpa, how about coming up with a nice Pâté (pah' tay)?

From Wikipedia: Pâté (French pronunciation: [pɑte]; UK: /ˈpćteɪ/, US: /pɑˈteɪ/) is a mixture of cooked ground meat and fat minced into a spreadable paste.
 
Common additions include vegetables, herbs, spices, and either wine or cognac, armagnac or brandy. Pâté can be served either hot or cold, but it is considered to develop its fullest flavor after a few days of chilling.

No fair throwing out the meat, fat, vegetables, herbs and spices and just using the wine, cognac, armagnac or brandy! (Ple-hic!-ase pass the Pah-hic!-tay'!)

I started to make some jerky today. I mixed up the marinade and got the meat out of the fridge. The boneless roast that I got (on sale) wasn't cutting well, partially froze it, no better...turned out to have too much fat to make good jerky anyway, so I dipped the chunks in the marinade with all that yummy liquid smoke and spicy stuff and peeled a couple turnips and cut up a chayote squash (my first ever) and put it in the oven! It made a wonderful smell all evening. When it was done, I had to take a taste of everything to see how it turned out. It was delish!

Then, when I took the slicer out to put it away, I decided to check what was in the overflow cupboard and guess what I found - Walden Farms Marshmallow dip and Chocolate dip! I had no idea it was there! I bought it way back before I started FTS and didn't even know about Walden Farms!

Thank You, Lord, for delightful little surprises! Make my day!