Hi, Rhonda!
You're right about the disagreements.  And there are one or two posters who
take great pleasure in pointing out mistakes or bursting other's bubbles.
But I choose to remain positive and try to encourage my fellow
"low-carbers."

You didn't mention how much weight you want to ultimately lose.  This will
affect your weight loss rate.  I've been on low carb since Oct. and I've
lost 46 pounds, but I want to lose about 90 pounds more.  My weight loss has
slowed down to about 5 or 6 pounds a month.  Just take things one day at a
time and enjoy feeling better physically.  Keep up the walking and stay as
active as you can.  You're well on the way!

Good luck,
Linda

Welcome, Rhonda!  Here are some favorites of mine:

                     * Exported from MasterCook *

                            Cracklin'  Wings

Recipe By     :Pat (Cryambers)
Serving Size  : 12    Preparation Time :0:45
Categories    : appetizers                      chicken

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 24             whole  chicken wings
 1                cup  flour
 1           teaspoon  garlic powder
    1/2      teaspoon  celery seed
    1/4      teaspoon  chipotle pepper -- ground
    1/2      teaspoon  salt
    1/2      teaspoon  pepper
                       Optional:
    1/2           cup  butter
 4 1/2         ounces  hot sauce -- Frank's
 1         tablespoon  white vinegar
 1                     lime -- juiced

1.  Wash chicken wings and pat dry.  Separate drummies from paddles, and
cut off wing tips -reserve for another use.  
2.  Line 2 cookie sheets with foil and spray with nonstick cooking spray.
Put flour, pepper, garlic powder and salt  in ziplock bag; shake to mix.
Add wing pieces, a few at a time, and shake to coat.  Put flour-coated
wings on foil-covered cookie sheets.  Bake in preheated 375F oven for 1 1/2
hours, moving wing pieces around after 45 minutes so they won't stick to
the foil.
3.  When wings are done, melt butter in medium saucepan.  Add hot sauce,
vinegar, and lime juice.  Turn off heat.  Toss wings with sauce and serve.

Source:
 "adapted by Damsel in dis Dress"
Yield:
 "48 pieces"
Start to Finish Time:
 "2:15"

                                   - - - - - - - - - - - - - - - - - - -

Per serving: 328 Calories (kcal); 23g Total Fat; (65% calories from fat);
19g Protein; 9g Carbohydrate; 96mg Cholesterol; 520mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3
Fat; 0 Other Carbohydrates

Serving Ideas : Serve with celery sticks and blue cheese or ranch dressing

                     * Exported from MasterCook *

                            Drunken Chicken

Recipe By     :Damsel's Heirloom Recipes
Serving Size  : 8     Preparation Time :0:00
Categories    : low-carb                        poultry

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 1 1/2           cups  butter -- (3 sticks)
 4             pounds  skinless chicken breast halves
 1                     salt and pepper -- to taste
 1              large  bermuda onion -- chopped finely
    1/2           cup  slivered almonds
 1 1/2           cups  dry white wine

1. Melt butter slowly in a large skillet. Salt and pepper chicken breasts.
Brown the pieces in butter over very low heat, turning several times to
acquire a delicate golden color. Remove chicken to ovenproof glass baking
dish.
2. Add chopped onion to butter in skillet. Saute until very soft. Add
almonds and cook until almonds are golden. Pour wine into skillet, mix
well. When it starts to boil, pour over chicken in pan.
3. Cover pan with aluminum foil, crimping tightly around edges. Bake at
250F for at least two hours without peeking.
4. Remove the foil, baste, and raise oven temperature to 300 degrees and
bake until golden brown (15 to 20 minutes).

Source:
 "Pat Zastera" (my mother)

                                   - - - - - - - - - - - - - - - - - - -

Per serving: 594 Calories (kcal); 42g Total Fat; (66% calories from fat);
44g Protein; 3g Carbohydrate; 198mg Cholesterol; 1006mg Sodium
Food Exchanges: 0 Grain(Starch); 6 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2
Fat; 0 Other Carbohydrates

                     * Exported from MasterCook *

                         Mimi's Sticky Chicken

Recipe By     :Mimi Hiller
Serving Size  : 4     Preparation Time :0:15
Categories    : low-carb                        poultry

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 2          teaspoons  salt
 1           teaspoon  paprika
    3/4      teaspoon  cayenne pepper
    1/2      teaspoon  onion powder
    1/2      teaspoon  thyme
    1/2      teaspoon  white pepper
    1/4      teaspoon  garlic powder
    1/4      teaspoon  black pepper
 1              whole  roasting chicken -- about 3 pounds
 1                cup  onions -- chopped

Combine all spices (first 8 ingredients) in small bowl.   Rinse chicken,
inside and out. Drain well.   Rub spice mixture over skin and the inside of
chicken.   Place in a resealable plastic bag, seal and refrigerate
overnight.

When ready to roast, stuff cavity with onions.   Place chicken breast side
down in roasting pan.   Roast uncovered at 250ºF (that's not a typo...it's
really 250º! Anything over 225º is safe as long as the chicken reaches an
internal temperature of at least 155º, which this does, and more) for about
5 hours. Baste occasionally with pan juices or until pan juices start to
caramelize on bottom of pan and chicken is golden brown.

Source:
 "www.cyber-kitchen.com"
Copyright:
 "©Mimi Hiller, 1985-2001"
Start to Finish Time:
 "5:00"

                                   - - - - - - - - - - - - - - - - - - -

Per serving: 743 Calories (kcal); 53g Total Fat; (65% calories from fat);
58g Protein; 5g Carbohydrate; 244mg Cholesterol; 1295mg Sodium
Food Exchanges: 0 Grain(Starch); 8 Lean Meat; 1/2 Vegetable; 0 Fruit; 6
Fat; 0 Other Carbohydrates

NOTES : This is the best and easiest roast chicken you've ever tasted. It
seems a little strange, but it's the only one my family will eat, and
company loves it, too!

                     * Exported from MasterCook *

                            Tarragon Chicken

Recipe By     :Damsel in dis Dress
Serving Size  : 4     Preparation Time :0:00
Categories    : low-carb                        main dish

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 1         tablespoon  butter
 4              large  chicken breast halves without skin -- 1-inch pieces
 1             medium  onion -- finely chopped
 1              large  garlic clove -- minced
 2        tablespoons  chopped fresh parsley
 1 1/2    tablespoons  chopped fresh chives -- or 2 teaspoons dried
 4 1/2      teaspoons  dried tarragon
 1                cup  dry white wine
 1         tablespoon  lemon juice
    1/4      teaspoon  salt
    1/8      teaspoon  black pepper -- freshly ground

1.  Melt butter in a large frying pan over medium-high heat.
2.  Brown chicken pieces lightly on all sides.
3.  Add onion, garlic, and parsley and cook, stirring, for 3-4 minutes
longer, or until onion is limp.
4.  Stir in chives, tarragon, wine (or apple juice), lemon juice, salt and
pepper, and bring to a boil.  Lower heat and simmer, covered, for 10
minutes.
5.  Remove cover and simmer for 10-15 minutes longer, or until chicken is
just tender.

Source:
 "based on a recipe in _Don't Tell 'Em It's Good for 'Em_  by Nancy
 Baggett, Ruth Glick, & Gloria Kaufer Greene"

                                   - - - - - - - - - - - - - - - - - - -

Per serving: 214 Calories (kcal); 5g Total Fat; (23% calories from fat);
28g Protein; 5g Carbohydrate; 76mg Cholesterol; 245mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates

Carol

Hey, Rhonda...

Sounds like you are off to a good start! Whatever you're doing, keep it
up! :)

Stan

PS: What part of AL? I'm in MS, myself, but I lived/worked three years
in Florence.

Hey Rhonda,
 Welcome to the group.  It sounds like you're well on your way.  The
best advice I can give you from my experience is don't give up, just
keep your mind on your goal and you will do great.  If you hit a
plateau or anything you might consider lowering your carb intake. Of
course it depends on how much you weigh and how well your body
metabolizes carbs but 50 grams a day is quite a bit but if it's
working for you so far that's great.  Just something to keep in mind
if your weight loss starts to slow down.  Just keep moving and stay
positive.  You can do it!

Nikole
http://www.geocities.com/tater7712001/nikoleslowcarbadventure.html?1078386019830

Welcome,

I have not stopped drinking coffee either, I have still lost 12 pounds in
three weeks.  So it does not seem to be a big factor for me.  I tried to
quit caffeine a year ago.  My body hurt so bad for two days that I could not
stand it, drank 1/2 cup of coffee cured.  Since I am 51 and don't think the
caffeine police will come to my house if I keep drinking the stuff, guess
I'll just continue.

Enjoy.

Ross

Hi Rhonda, welcome to the group!  Several people here do low-carb according to
their own plan and adhere to general principles, so you aren't alone.  Sounds
like it's working for you!