Whats on your menu today?
Replies
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B- Coffee with Cream and Splends (no ime to fix food beore work, it was a rushed morning!URGH)
L- Romaine Lettuce nad chopped Broccoli salad with bufallo chicken and chipolte ranch dressing
D-Thru a roast wih carrots and potatoes in the crock pot this AM (before the rush) I will only have the pot roast and think i will fry some eggs on the side th a salad of course!0 -
Its burger night tonight!
I'm using 100% Beef quarter pounders, topped with melted cheddar cheese, a slice or two of smoked crispy bacon, a sliced gherkin/dill pickle & some yellow mustard.
Wrapped in a big lettuce 'parcel'
I'm serving it with turnip chips (Fries) and a good dollop of mayo.
wooooooo!!!0 -
Can I join in? I've been lurking.
B: MIM made like bread, cut in half, swiss cheese, leftover baked ham broiled and topped with two eggs.
L: Soup made with homemade chicken bone stock and leftover mock mashed cauliflour--springle of parm. Sliced tomatoesw/ mayo and fresh basil.
Boneless breast stuffed with leftover ham and this great champagne cheese. Steamed broccoli w/butter and spinkle of fresh lemon juice.
Snack--probably Barney butter (almond) on celery.0 -
For breakfast I had two eggs with feta cheese & left-over sauteed spinach from dinner last night.
Lunch will be a salad (what else is new?!)
Dinner will be left over London slivers with green beans & a bloody mary. :drinker:0 -
I always like to be a little indulgent on a friday:
Breakfast: Smoked salmon & Scrambled eggs
Lunch: Halloumi cheese, 1/2 a roasted red pepper, marinated artichokes, salad leaves & lemon dressing.
Dinner: 2 chicken thighs, marinated in tandoori paste served with cucumber & mint raitha (yoghurt,mint & cucumber dip) and palak paneer (Indian cheese & spiced spinach with a hint of tomato).
Topped off with a couple of gin & tonics and a home made ice lolly (made using sugar free apple cordial).0 -
B: MIM, Delmonte naturals citrus salad, cottage cheese
L: Soup made from homemade ham stock andf cauliflour w/ a touch of cream and nutmeg Grilled tenderloin, big salad w/ homemade dressing and a glass of good red wine(for my health of course)
I just broke a four week plateau and am celebrating.0 -
I am going to make some pork rind nachos -
with pork rinds and shredded sharp cheddar cheese, grilled red and green peppers, and taco seasoned turkey meat with sour cream.0 -
Breakfast- 2 poached eggs, 18 purple grapes
A.M. Snack- atkins bar
Lunch---?? not sure yet.
**going to grocery store on Saturday to stock up**0 -
What did you change to break it?0
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B: MIM, Delmonte naturals citrus salad, cottage cheese
L: Soup made from homemade ham stock andf cauliflour w/ a touch of cream and nutmeg Grilled tenderloin, big salad w/ homemade dressing and a glass of good red wine(for my health of course)
I just broke a four week plateau and am celebrating.
what did you change to break it?0 -
Lunch:
Salad: Lettuce, crispy bacon bits, avocado chunks, spring onions, mayo.
Dinner: Savoury crepe (made with soy flour, egg, whole milk, S&P) filled with shredded leftover roast pork in a creamy mustard sauce with leeks & mushrooms. Topped with a little cheese & baked.
Served with a side of grilled asparagus.0 -
I made these the other night. Can't remember what site I got the recipe from:
KIM'S FLAXMEAL CINNAMON MUFFINS
3 eggs
1/4 cup plus 2 tablespoons oil
1/4 cup sugar free syrup, such as Da Vinci or Torani
2 tablespoons water
1 tablespoon vanilla
1 cup flax meal
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 tablespoons cinnamon (the amount is correct)
In a medium bowl, beat the eggs with a fork. With a fork or spoon, beat in the oil, syrup, water and vanilla. In a small bowl, combine the remaining dry ingredients, then stir into the egg mixture. Let stand 5 minutes. Spoon into 12 well-greased muffin cups without paper liners. Bake at 350º 12-15 minutes, or until they are lightly browned and seem set to the touch. Remove from the tin at once to cooling rack. Store in the refrigerator.
Makes 12 muffins
Can be frozen
Per Serving: 130 Calories; 12g Fat; 3g Protein; 4g Carbohydrate; 3g Dietary Fiber; 1g Net Carb
They came out really small though. Next time I will just make 6 bigger ones and still will only have 2 net carbs. They are pretty good, kinda like a bran muffin. I used DaVinci SF Hazlenut syrup.
edit: when I put it in the recipe calculator mine only have 123 calories. 0 -
I love this group it is just what I did to continue to move forward~!0
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Last night I made an atkins friendly beef stroganoff for lunches this week - I'm kind've excited to try it, will have it with steamed broccoli. For lunch and breakfast, my 'usuals' - lunch is a rotisserie chicken breast with skin peeled off and a spinach salad with tomatoes and mushrooms.
This weekend I may try some flax seed muffins or bread. I have had it in the pantry for a couple of weeks, but haven't been home really much to experiment.0 -
Last night made a faux-tato salad with cauliflower, It was WAY yum! Plenty of non-low-carbers ate it at the picnic last night - and I was glad I had a leftover serving to have with my grilled pork chop for dinner tonight
Ingredients:
1 whole head of cauliflower chopped into pieces and steamed in the microwave. (Yields about 7.5 ounces)
5 pieces of bacon pan-fried, save the grease - about 1 ounce worth
about 3 ounces of bread-and-butter pickles (i found a no-sugar added option)
3 whole hard-boiled eggs
a little bit (about an ounce) of chopped onion
9 tbsp of mayo
5 tsp of yellow mustard
s&p to taste
dried dill to taste
toss steamed cauliflower with bacon grease, let cool. Mix the mayo, mustard and seasonings. Toss the cauliflower with the pickles, onion and chopped up eggs, then toss with the dressing. Add crumbled bacon at the end.
Served 8 good sized servings; about 220 calories per serving. 4 carbs (2 fiber - so 2 net), 394 kg sodium, 20 g fat.0 -
05-14-2012
Breakfast: 1 1/2 Chile Rellenos (left overs from last night) - freshly roasted poblanos stuffed with american and queso blanco cheeses, coated in egg whites and then pan-fried . Finely diced onions, peppers, tomatoes, cilantro, tomatillo sauce on top.
Two scrambled eggs
Lunch: Two hot italian sausage links, freshly roasted vegetables (eggplant, summer squash, zucchini, onions, rainbow peppers, garlic cloves), homemade marinara, Mozzarella-cheddar shredded cheese on top.
Dinner: Top Round steaks well seasoned, a balsamic reduction drizzled over those steaks, crumbled gorgonzola, freshly roasted vegetables (Same as lunch time), a baked potato for hubby, extra eggplant for me.0 -
salmon steak for me tonight! Yummy, I don't do a thing to it except add a bit of butter or olive oil to the pan. I'm going to keep it simple too, and have a big salad and maybe steamed veggies, or spinach.0
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I ate breakfast pretty late today,. just getting back from Vegas so I am supper tired.
'
* three scrambled eggs with onion and turkey ham topped off with a small amount of habanero salsa and a dollop of sour cream.
* Caldo de pollo for dinner
water throughout the day and a good nap!0 -
Hi y'all so excited to have discovered this site
My low carb dinner:
4 ounces of boneless/skinless chicken breast (precooked it yesterday)
1 package of Nooodles
1 tablespoon of onions
1 tablespoon of guacamole
1 tablespoon of newman's own low fat Asian organic dressing
Blend all in a pan til it's hot and enjoy. My favorite 0 -
4oZ Chicken
Mushrooms
Alfredo Sauce
Broccoli0 -
salmon steak for me tonight! Yummy, I don't do a thing to it except add a bit of butter or olive oil to the pan. I'm going to keep it simple too, and have a big salad and maybe steamed veggies, or spinach.
Ooops I totally forgot I was out of salad fixings... I had brussel sprouts and portobello mushrooms boiled in butter.0 -
Everything sounds good here!!
Today:
B: 3 small eggs (farmers market) scrambled in butter with 1 pork sausage patty (homemade), 1 T. almond butter
coffee with coconut milk
L: leftover pork chop with some broccoli
snack if I'm hungry: string cheese and half an avocado0 -
Save for later thanksTonights dinner: Pork Green Chilli
Slow cooked shoulder of pork (fat removed from top to make crackling/pork rinds). Cooked for 6 hours in the slow cooker/crock pot until tender, then removed & shredded with a fork.
Put back into the crockpot with the following for a further 30 mins:
2 fresh green chilli peppers
2 cloves garlic, crushed
1 tsp ground cumin
0.5 tsp cinnamon
1 tsp paprika (hot smoked paprika preferably)
1 green bell pepper, sliced
4 spring onion (green onions/scallions) chopped
Kale or spinach- 2 cups
Black pepper
Salt (if needed, as pork can be salty)
1/2 cup fresh chopped coriander (cilantro)
To Garnish- Optional
shredded cheese
soured cream
extra chilli flakes or chopped jalapenos
Carb count- 6g per big serving, depending on size of pork shoulder, this will generally serve 4-6 people.0 -
Finally attempted a flax seed focaccia to have a BLT with tomatoes from the farmer's market. Not the best, but not bad. High cal though (in my opinion, but I guess that's the trade for virtually no calories.)
I also bought some fantastic looking zucchini - so will be making a lasagna using zucchini 'noodles' this week
Also will make some pounded chicken breasts wrapped around a stick of smoked string cheese, baked and served with a sauce made of cream cheese and green verde salsa.0 -
the other day i had some chicken left from the previous night...so the next day for dinner i sliced it up and then fried some spinach in a pan then put the chicken in then cracked 3 eggs on top so that its like an omelette except the yolks are still intact which is nice the have the yolk with chicken nom nom nom
usually i like to have like chicken, pork or beef as a steak seasoned with some "mexican chilli" powder and some garlic, and as a side i grill some asparagus or other greens with some seasoning then top it off with some aoili or whole egg mayo.... its quick, simple, easy to cook and low calorie aswell as really low carb...and i love steak of any kind so i love it haha0 -
http://yourlighterside.com/perfect-party-cheesecakes/
I made these the other day. They are oh-so-good! And each one is only 1 net carb. Also the recipe is easy to cut into 1/3, so I only made 6 to last me the week, so I wouldn't blow it and eat them all the first day. Here is the recipe:
Perfect Party Cheesecakes
3-8 ounce packages, cream cheese
3/4 cup sweetener substitute for sugar
1 tsp vanilla
3 eggs
Preheat oven to 325 degrees.
Mix cream cheese until whipped slightly in appearance. Add sweetener and mix until well blended. Add vanilla. Add three eggs and beat just until blended. Pour into 18 metal cupcake liners (remove the paper and save for another day).
Bake for 30 minutes or until the tops begin to lightly brown or crack. Remove from oven. Cool in refrigerator for 4 hours prior to serving. Can be made ahead and stored for up to a week, covered. These can be frozen as well!
Makes: 18 mini cheesecakes
Nutritional Information per cheesecake (sans toppings): Calories: 144, Carbohydrates: 1g, Fiber: 0g, Net Carbohydrates: 1g, Protein: 0g, Fat: 14g
I put the link to her blog on top of the post, because she has great stuff!0 -
Had a dreadful carb-fest weekend as was away with the in-laws and still struggling to stand up to everyone when they just don't get the way I want to eat! (mother-in-law had bought in pizza for dinner - arrrrggghhh!)
Back on track today:
* Breakfast: Bacon and eggs
* Lunch: Homemade broccoli and cauliflower soup (with cream and cream cheese)
* Dinner: Beef stirfry with Chinese leaf, broccoli, green pepper, coconut oil and sesame oil (made sauce with oyster sauce, stock, sesame seeds, nam pla and rice wine)
* Snacks: Austrian cheese, smoked sausage, square of dark chocolate and homemade sugar-free oatbran muffin
** 1,600 calories, 35 net carbs **
Made extra portions of the soup, stir fry and muffins so I can have them warmed up during the week.
Feeling good!0 -
I had a hunk of cheese with some french onion dip for breakfast (wasn't really hungry and I'm saving the eggs and bacon for tomorrow) and have just had 6 Chicken, Mango and Sweet Chilli sausages. I suppose I should get some greens in there but I'm in no hurry and don't seem to be keeling over
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We're camping this weekend and I made a 7 layer salad and it's only 5 carbs for 1 cup! Very low! I will be making this again!0
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We're camping this weekend and I made a 7 layer salad and it's only 5 carbs for 1 cup! Very low! I will be making this again!
yum! what all did you put in it? I've seen lots of variations, just curious what you did to make it so low carb 0
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