I eat low-carb(diabetes) and gluten -free (celiac), so subbed some ingredients. Makes 2 servings
Per Serving with my subs: 268 calories 12g carb 21g fat 13g protein 11g fiber

1/4 cup flour - I subbed golden flax meal....next time will sub almond or coconut flour as I'm really not thrilled with the taste of flax.

.5 tsp kosher salt - I didn't use salt as the parm is salty enough

1 large eggs, beaten - I used 1/4 c egg substitute

3/4 cups panko (Japanese bread crumbs) - I used 1/4 c grated parmesan

1 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges

Grated parmesan for serving (optional) - I didn't use since i breaded with parm



Preheat oven to 450.

Coat avocado slices in the four, then egg, then panko. Spread on a cooling rack that has been sprayed with non-stick spray, then place on a cookie sheet. Spray the top of the wedges with olive oil and sprinkle with salt, then bake for about 20 minutes at 450, or until they are golden brown.

Delicious!

I would love to try that. Unfortunately, I have been completely unsuccessful at finding pork rinds at ANy of my local grocery stores :-(

Anybody used crushed pork rinds as a sub for panko or bread crumbs? They're not terribly yummy to eat by themselves (in my opinion) but the uber crunchy could work for something like a cracker crumb replacement maybe? Maybe in a meatball or as a crunchy topping on a veggie/cheese bake?

Don't want to wreck a recipe without hearing how/if others have used. Ideas?

Sus

I would love to try that. Unfortunately, I have been completely unsuccessful at finding pork rinds at ANy of my local grocery stores :-(

I was in a not-normal store for me when I found them - it was in a largely hispanic populated area - so they had a whole aisle of 'hispanic foods' and this was in the treats section labeled as "Chicharrones". They also had them in a display with summer sausage, pepperoni and the jerky at that store. I will admit they are not so great tasting by themselves (the plain ones anyway - maybe the flavored ones are better) but the crunch is appealing. I need to find something else to do with them.

I was going to suggest trying local Hispanic grocery stores. Sometimes they even have fresh ones (sometimes called pork cracklins - not sure of the Spanish word for them, however). My local store has them at the deli counter, sold by weight. Sometimes they go stale, but I crisp them back up in the oven.

The flavored ones sometimes have added MSG or torula yeast (a by-product of paper-making?!), so I skip them. I've gotten used to the plain ones. Depends on the brand, too.

I have heard of others using crushed pork rinds as a "breading", but I haven't tried it yet, myself. I'm curious to try making my own mozzarella sticks like this,though!

I want some finger food tonight, Jalapeno Poppers, Stuffed Mushrooms, and Chicken-kabobs.

Yesterday...
B: eggs and ham
L: frozen veg (broc, caul, squash mix) and corned beef brisket leftovers
Snack: dried figs (Finally got rid of them! too many carbs) and some cheese
salad with some pepperoni and cheese on top (I've been craving pizza). Also had some salami & cheese cuz I was still hungry (haha)

Today...
B: eggs & ham (we have a lot of both!) and a T of almond butter
L: frozen veg, leftover turkey & ham, and some shredded cheese thrown on the veg
Snack: half an avocado, if I'm hungry
not sure yet, but there are some leftover lamb chops calling my name! lol

I feel like as long as I have some leftover protein to have for dinner, and some veggies readily available (bagged salad or some frozen, till more fresh are in season), I don't have to put a lot of thought into planning ahead too much, like I did eating lower fat & higher carb. (I'm also eating gluten free now..tummy issues) But I love seeing all the other ideas here! :happy:

That's what I want to know what's everybody doing for Easter meals?

I need quick low carb lunch ideas. I don't have a lot of time to prepare lunch and need something besides cabbage soup.