Lo-carb nachos

[moonmist]

alright i may be wierd or something (thats probably it) but i tried this and found it really good. you take some pork rinds:origonal or hot & spicy (i like the hot and spicy better) and put them into a bowl or a plate. them throw some shredded cheese on top along with some butter and microwave until the cheese and butter has melted. they turned out pretty good...

[donnaj]

Moonmist,
That sound great to me. The hot ones are a little to hot for me but I will try them with regular. Thanks.
Donna :wave:

[TeriDoodle]

Or how about some fresh salsa and plain pork rhinds?

[Kay]

Hi Moonmist

Thanks for sharing this idea. Who would believe it? I hardly ever eat pork rinds, but tonight I just wanted something crunchy.

Hot and spicy pork rinds with cheese and black olives, melted in the oven, came out pretty close to nachos. I used some diced avocado on top. :thup:

[Schwarz]

try throwing some pre-cooked, crumbled ground beef and some finely chopped red / green peppers on top of the cheese. Yum.

I even like to lightly sprinkle some powdered cumin, chili, garlic & onion on it too. :thup:

[Wendye]

G'day,

I have been away for a week and thought up this great idea - nachos using prork rinds - I tried it and loved it!! So I came to the forum to share it - and can you believe it you beat me to it, Moon mist!! - Great minds think alike.

On mine I also put a llittle salsa with or without chilli and some sour cream (after it's microwaved) YUMMO

Who cares who thought of it - it's great - even my non locarb freinds here 'downunder' love it.

It's better to do a couple of small plates-full rather than a big one I've found - they can be done in the oven too - just until the cheese has melted.

Wendye

[Lena gal]

pork rinds are allowed??? I love those !!!

[Wendye]

Hey Lena
Pork Rinds are zero carbs - eat 'em up - I love them too.
I started a thread for recipes - or uses for them - it may interst you too. It's in the Aus/NZ section and the thread is called uses for Pork Krackles.

Seeya
- I'm feeling like some right now !!!

[Lena gal]

I used to think Pork rinds were off limits, to me I love the crunch and although I eat apples, now well, no fruit during induction, so I am getting those pork rinds and I'm going to begin dipping and crunching and enjoying. great, thanks!

[shelxland]

Nachos are one of our favorite meals!!

I, too, like the spicy pork rinds the best. We top them with browned ground hamburger with just a 1/4 package of taco seasoning, sour cream, cheese, and a little salsa and avocado.

They are so very quick and easy!!

Shelley

[raindancer]

Hi ALL

It's amazing how much time I spend trying to find something to eat.....somthing DIFFERENT ,I should say. Thanks for the great ideas!

[mmoranmic]

Hello Ladies,
Not to burst your pork rind bubble but pork rinds do indeed contain carbs! Just because the label says zero they still have them. It's 2 grams per ounce so please make note. I can't believe I eat and enjoy them and they do make great nachos!
Take care,
Maureen

[coquina]

The plain pork rinds have NO carbs. It's the flavored ones (BBQ, Hot 'n' Spicy) that have added carbs.

I buy the plain and add melted butter and grated parmesan-romano cheese. It's my popcorn substitute.

Coquina

[MaryAnn]

I fixed the Pork Rind Nachos, with ground beef, for lunch today and the flavor was great. I found that the pork rinds had a tendency to soak up to much liquid and make them rubbery though. The next time I think I will just bake the beef, olives, peppers and cheese alone in a pie plate and dip it with the pork rinds. The flavor was great and I really have been missing my Mexican fare.

[Schwarz]

Another nice dip for pork rinds is:

-some sour cream (1/2 cup?) mixed with equal amount of softened cream cheese, a little (1/4 - 1/2 tsp?) onion powder, some (1/2 cup?)grated sharp cheddar cheese, a little cumin, some salsa or tabasco sauce, and a tiny bit of salt to taste. Mix. Then dip either your loaded or plain pork rinds in it. :thup:

[joanne42]

Another thing you might want to realize about pork rinds??? They are loaded with sodium... So if you are the type of person that retains a lot of water.. Drink drink drink lots of glasses of water...

[wangeci]

I had to share this. I was in a little mexican store/restaurant yesterday in what we call the area of Little Mexico in St. Paul and I was walking around the store, not only did they have pork rinds or cracklins everywhere you went. They sold one brand that was HUGE pork rinds. They were the size of a large dorito bag, there were about 4 pork rinds per bag, and yes they were the size of the bag, now those are some BIG DIPPERS if I ever saw them.

Cindy

[Sephy]

Woah :eek:

[JellyBeans]

HI there
I was just wondering (I am new to the LC program) how many pork rinds one should limit themself too? I am a BIG snacker...only the worst part is I like to snack at night :(
Just curious how many of these I could have?
Thanks a bunch
BTW~the recipes sound GREAT!!! I am definatley going to give them a try :)

[shreeree]

I'm new here but so happy to have found this website. Thank you all for the great tips. Being a advid fan of the pork rinds is one reason I decided lo-carb was the way to go. Pork rinds can be used for such much. You can put them in a plastic back and with a rolling ping gound them till they become like a soft poweder. Then you can dip meats or onions in a egg and cream mixture, then put them in the pork rind bag and shake. You then can place in the oven and pour melted butter over whatever you are cooking and fry it. You have your fried Chicken, Fried chicken steak, onion rings. I also use Pecan meal. something you can usually find it reasonably priced at your local health food store. It's a great firmer for cakes, dipping your chicken in and frying, give it a nutty flavor, yet, not over whelming.

Nice to meet you all again...

Ree

[grannybj]

have you tried the microwave pork rinds that come like microwave popcorn? I just found them at our local Wal-Mart and I was blown away by how fresh and crunchy they are. The bag is almost flat going into the microwave oven and all full comming out ....The only flavor they had was hot and spicy but the flavor was niether hot or spicy...just wonderful. I have an idea that the dip described in this thread would be all the better on warm really fresh crunchy pork rinds..
I bought only one package when I found them and since I made a trip back to buy the case. They are displayed in the checkstand beside the chips in case you have trouble should you look for them. The retail was .88 cents a package and worth every penny.
Love the wonderful ideas I get from this forum...it has helped me loose 52 pounds since February so keep them coming.
Granny BJ