I'm good with regular cookout fare ... hot dogs, burgers with lettuce, tomato, mayo and mustard. I can live without dessert. But I decided a while back I can't do without local tomatos and corn. So I'm having one ear of silver queen corn slathered with butter, salt, and pepper. (19g carbs, 2g fiber, net carbs=17) ... I'll still keep my total carb count at around 25 for the day.

I'm going to eat it slowly, savoring it, before eating anything else. Then I'll fill up on burgers and ribs ... ribs grilled with just a rub are fabulous btw.

Homemade lemonade with Splenda is my other indulgence ... yum.

We always have a cook out here. This year I plan on making BBQ chicken with a blueberry BBQ sauce that I have adapted to be low carb. Blueberries are in season, and it is a shame not to eat them.

Also picking up some IC Light....I miss beer. At 2.9 carbs per bottle, I can live with a 6 pack.

Well, my daughter was born on the 4th of July, so we are going to my dad's for a cookout/birthday party and fireworks, so there will be cake there. On my WOE, I get a reward, so I will be eating the cake. Yeah, I love this WOE I'm on!!!!

I am heading out to New Orleans for the 4th. It is going to be cajun / creole food this weekend. Not sure about the carbs but I am pretty good at watching what I eat.
Have a wonderful Holiday everyone!

Hi CWC,

Would you min d sharing your recipe for blueberry BBQ sauce? It sounds wonderful.

TIA,
Magic

We always have a big get together at my sister's lake home. Grilled meat, veggies & dip, cheese, deviled eggs, cream cheese & bacon stuffed hot peppers, 7 layer salad, lots of iced tea, water and Diet Rite. At least half of my family are on diets at any given time so I'll just fill my plate and watch the WWers trying to add up their points.

My sister is onweight watchers and it is sooooo funny watching her count points while my mom and I just eat! LOL I need to make Deviled Eggs....forgot about those! LOL

The New England Boiled Dinner sounds wonderful. So does the corn with lots of butter pepper and salt. Brings back memories of my childhood when Daddy would cook this meal.

As a matter of fact everything sound good today

I use to be a points counter and was always hungry. sheesh!! Atkins is the only way to go for not being hungry.
hugz
Nancy

Tubby-
Yes that is the Beachgirl cheesecake recipe, however with one big change. Instead of the Splenda, use 1 C of Davinci SF syrup and you reduce the carb count greatly as Splenda has lots of carbs per cup and Davinci syrup has zero. Plus you can alter the flavors of the cheesecake.
I made coconut with coconut syrup and coconut extract and some unsweetened coconut. I have used Kahlua syrup and coffee extract. I have used almond syrup and strawberry, and dulce de leche!!! The ideas are ENDLESS and it is delicious. BE SURE to use the waterbath method and cool it slowly and it won't crack and it is a beauty.

Here is a crust you can use:
Here it is:

1 1/2 cups macadamia nuts (raw)
1/3 cup vanilla protein powder
4 tablespoons melted butter.

Combine above ingredients and press into bottom of springform pan. Bake at 350 degrees for just about 8 minutes. Allow to cool while preparing the cheesecake. This crust is the perfect complement to Beachgirl's cheesecake.
Beachgirl's Basic Cheesecake

32 ounces cream cheese
1 cup splenda (may substitute 1 cup of Davinci Syrup which reduces carb count to 3 for each serving!)
1 teaspoon vanilla extract
1 teaspoon lemon juice
4 eggs plus 1 egg yolk
3 tablespoons sour cream


With an electric mixer, combine the cream cheese and splenda at slow to medium speed, scraping sides often. Add all other ingredients except eggs. When completely mixed (with no lumps), add the eggs and egg yolk, one at a time, beating very slowly. When eggs are incorporated, do not mix any more. Over-mixing the eggs is a contributing cause of cracked cheesecakes. (The leading cause of cracking is over-cooking, so don¡¦t believe any one who tells you it is normal for a cheesecake to be cracked; it isn¡¦t.) Always treat the batter gently.

Pour the mixture into the springform pan. Place the pan on a very large piece of aluminum foil, and fold the foil up around the pan to create a watertight barrier around the cheesecake. Then place the barrier pan in an even larger pan and fill the larger pan halfway with water. This is called a water bath. It is a gentler way to cook the cheesecake.

Place the entire water bath containing the cheesecake in a 300-degree preheated oven. Cook for 1 hour and reduce heat to 200 degrees for 1 more hour.

Turn oven off and leave cheesecake in until the oven is completely cool. The cheesecake can even be left overnight at this point. Cracks can also occur when a cheesecake cools too quickly.

It may be beneficial to run a knife around the edge of the cheesecake, separating it from the sides of the pan. If your goal is to serve the cheesecake on a different dish without the bottom of the spring form pan, then the pan can be lined with parchment paper before the batter is poured in. Make sure to grease both sides of the paper. This will make for easy removal of the cheesecake later. It works best if the cheesecake has been refrigerated fully before trying to remove it from the bottom pan.

Per Serving (based on 12 servings per cheesecake): 308 Calories; 29g Fat; 8g Protein; 5g Carbohydrate; trace Dietary Fiber; 165mg Cholesterol; 244mg Sodium.