Here's the list of my low carb dinners I promised to share. To be perfectly honest, my meals haven't changed drastically doing low carb, as I couldn't eat the typical dinner starches anyhow. It's my snacks, specifically the sugary ones, that I've had to cut out. It's not been hard so far, although I know I'm still in the honeymoon phase. The good news is with the band, I feel like I can have some sugar now and again without causing too many problems, because I ultimately cannot eat that much anyhow.
So, anyhow, here are my dinners from the last 2+ weeks. Breakfast is usually coffee with heavy cream and/or a protein shake. Lunch is usually leftovers, egg salad, bacon (I know, weird, but I can always eat bacon without problems), or soup.
1. Chicken in Garlic Cream Sauce
Cauli-rice
Garlicky Green Beans
Romaine Salad w. blue cheese & onion
2 Cilantro Lime Shrimp Tacos
Mexican Spinach Casserole
Romaine salad w. cheese & onion
3. Pizza Parmigian Patties (italian sausage, pepperoni, onions, garlic, parm cheese, and egg made into patties, cooked in tomato sauce and topped with provolone)
Buttered green beans
Romaine salad w. cheese, onion, & pepperoni
4. Bunless McDouble
Side salad
5. Hot dogs w. melted cheese
Pepper poppers
Side salad
6. Coney Island Chili Dog Pie
Roasted Brussel Sprouts
Romaine salad w. cheese & onion (can you tell I bought the big thing of romaine from Costco?!)
7. Cream of Mushroom Soup
8. Makhani chicken
Cauli-Rice
Grilled asparagus
9. Bratwurst cooked in buttery onions
Garlic green beans
Salad
10. Smothered burgers (grilled onions, bacon, and provolone and american cheeses)
Salad
11. Gyro Salad (spinach, homemade gyro meat, onions, tomatoes, feta cheese, and tzatziki)
12. Spinach Salad with hot bacon dressing and poached eggs
13. Pork cube steaks in garlic-mustard sauce
Cauli-rice
Spinach salad
14. Crab legs with butter
Roasted broccoli
15. Homemade low-carb sloppy joes
Cole slaw
16. Filet mignon medallions with goat cheese
Sauteed spinach
(this was at House of Blues)
Coming up this week, I'm thinking we'll be having chinese chicken lettuce wraps, crab cakes, taco salads, pizza, and something with pork tenderloin, most likely this recipe that I've made before and we love. Obviously, I'll need another meal or two, although there's a lot of pork tenderloin, so I'll probably come up with a second meal to use it up.
Hope this gives you some ideas!
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Friday, April 22
Tuesday, April 19
Spinach Salad with Hot Bacon Dressing and Poached Eggs
Oh my, was dinner tasty and easy. And low carb! This is definitely going in my regular rotation. Delicious wilty spinach with salty bacon and creamy eggs. How could you go wrong?! I mean, everything is better with bacon.
Spinach Salad with Hot Bacon Dressing and Poached Eggs
(This is written for one serving)
2 c. baby spinach
3 slices bacon
2 eggs, poached
2 T. vinegar
2 T. splenda
Other vegetables (onions, mushrooms, tomatoes, whatever you like on your salad)
Fry bacon. Drain bacon on paper towels. Reserve approximately 2-3 T.of bacon grease. With bacon grease warm but not too hot (it'll splatter), add vinegar and splenda. Mix thoroughly.
Arrange spinach and vegetables on plate. Add hot dressing and allow it to wilt spinach slightly. Crumble bacon over the top, and then add the poached eggs.
Enjoy!
(This is written for one serving)
2 c. baby spinach
3 slices bacon
2 eggs, poached
2 T. vinegar
2 T. splenda
Other vegetables (onions, mushrooms, tomatoes, whatever you like on your salad)
Fry bacon. Drain bacon on paper towels. Reserve approximately 2-3 T.of bacon grease. With bacon grease warm but not too hot (it'll splatter), add vinegar and splenda. Mix thoroughly.
Arrange spinach and vegetables on plate. Add hot dressing and allow it to wilt spinach slightly. Crumble bacon over the top, and then add the poached eggs.
Enjoy!
Tuesday, April 12
Low carb Cream of Mushroom Soup
Easy, peasy and super, duper tasty. Two BIG, BIG thumbs up from me.
Cream of Mushroom Soup
1/2 medium onion - chopped
1/4 cup butter
2 cloves garlic - minced
2 cups chopped mushrooms (I used mini portabellas, as that's what was on sale.)
1 cup chicken stock
2 cups heavy cream
2 egg yolks
Pepper
1. Saute onions in butter until translucent, add garlic and saute until garlic is a bit soft.
2. Add mushrooms and saute until mushrooms are soft.
3. Add chicken stock and simmer for 15-20 minutes, until stock is reduced somewhat.
4. Add cream and bring to a slow boil.
5. Whisk egg yolks in a small bowl, and while whisking, add a ladle of hot soup mixture. Whisk that in and repeat this 2 or 3 times more. This will bring the egg yolks up to soup temperature, so it doesn't make scrambled eggs when you add them to the soup!
6. Allow the soup to simmer for about 10 minutes or so - the eggs will thicken it a bit.
7. Using an immersion blender, blend as much of the soup as you like.
8. Add pepper to taste.
I made the recipe as written, but next time, I will do probably twice as many mushrooms and blend the majority of the soup. It was a little on the thin side for me. I might also add an extra egg yolk.
As written, it's about 7 carbs per serving, and the recipe makes four servings.
I realize it's very calorie-heavy, but it would be easy to lighten up. Less butter (or sub a little olive oil), sub half-n-half or fat-free eval milk for the cream, etc.
Cream of Mushroom Soup
1/2 medium onion - chopped
1/4 cup butter
2 cloves garlic - minced
2 cups chopped mushrooms (I used mini portabellas, as that's what was on sale.)
1 cup chicken stock
2 cups heavy cream
2 egg yolks
Pepper
1. Saute onions in butter until translucent, add garlic and saute until garlic is a bit soft.
2. Add mushrooms and saute until mushrooms are soft.
3. Add chicken stock and simmer for 15-20 minutes, until stock is reduced somewhat.
4. Add cream and bring to a slow boil.
5. Whisk egg yolks in a small bowl, and while whisking, add a ladle of hot soup mixture. Whisk that in and repeat this 2 or 3 times more. This will bring the egg yolks up to soup temperature, so it doesn't make scrambled eggs when you add them to the soup!
6. Allow the soup to simmer for about 10 minutes or so - the eggs will thicken it a bit.
7. Using an immersion blender, blend as much of the soup as you like.
8. Add pepper to taste.
I made the recipe as written, but next time, I will do probably twice as many mushrooms and blend the majority of the soup. It was a little on the thin side for me. I might also add an extra egg yolk.
As written, it's about 7 carbs per serving, and the recipe makes four servings.
I realize it's very calorie-heavy, but it would be easy to lighten up. Less butter (or sub a little olive oil), sub half-n-half or fat-free eval milk for the cream, etc.
Thursday, April 7
First Low Carb Dinner - YUMMO!
I just wanted to share my dinner with you guys. Wow, was it good. And easy to eat for a bandster. I don't know why I didn't do this sooner!
We had chicken in garlic cream sauce over cauli-rice, garlicky green beans, and a romaine salad (no photo). The cauli-rice did NOT taste like cauliflower and was a great substitute for rice. I am in HEAVEN with this discovery, as I've really not eaten much rice in the last 16 or so months.
Recipes
Cauli-Rice
1/2 head fresh cauliflower
Pat of butter
1. Cut the cauliflower into florets
2. Add the florets to food processor with shredding blade on.
3. Add the riced cauliflower to microwave safe bowl.
4. Microwave for 3 minutes, stop and stir the rice every 1 minute.
5. Add a pat of butter, and enjoy!
Yields about 2 cups of cauli-rice
Garlicky Green Beans
3lbs fresh green beans
1 stick butter
1 t. garlic salt
Fresh cracked pepper
1 Lg onion, diced
2-4 cloves fresh garlic, pressed
Clean beans and snap into 1-2 inch segments. Boil in large pan until just cooked through.
In large sauce pan melt butter. Add garlic salt, pepper, and onions. Cook over med heat until carmelized. Add drained cooked green beans. Cook over med heat for about 15 min letting beans carmalize a bit.
Chicken in Garlic Cream Sauce
1 lb chicken breast, cut in bite-size chunks
4 oz. cream cheese
1/4 cup heavy cream
1 tbsp chives, fresh or dried
1/2 tbsp parsley, fresh or dried
1.5 cloves garlic, minced
1/2 tsp salt
1/4 tsp ground black pepper
2 tbsp butter
Fry garlic in butter until golden, then add chicken to pan and fry until done. Stir in cream cheese and cream until smooth, then add herbs and seasoning to taste. Add chicken back in, cover, and allow to cook on low for about 15 minutes. Serve over cauli-rice.
Friday, July 16
Recipes!
In case you aren't following our group bandster recipe blog, you should be! I just posted a yummy french toast casserole recipe over there. Check it out!
Friday, December 11
TGIF
It's Friday. Thank goodness. I have been so unfocused at work this week. We've been having troubles with DD sleeping in her own bed. I'm not really anti-co-sleeping in theory, but in reality, I cannot sleep with ten little toes digging in my side. So part of my unfocus-ness is due to lack of sleep, but a large part is just due to my obsession with my band. I'm sure that will lessen eventually.
We don't have much planned for the weekend, for which I am thankful. I do a bit of consulting on the side, so I have a meeting with a client tomorrow, but I think that's the only thing on the agenda. If it were nicer, we'd go see the holiday lights at the zoo, but it's supposed to be pretty cold, and I don't feel like dragging the kids out in it. Yes, I'm lazy.
Today is officially 1 month since I started pre-op, so I'll be taking my measurements tonight. I KNOW I've lost quite a few inches, and I'm anxious to see the new numbers. I guess I'll also take pics. I'll post both later tonight.
And for those who read the 700-calorie breakfast, you'll be happy to know I packed a much more reasonable breakfast today. (Oh, and I only hit 1700 calories yesterday, so I managed the rest of the day pretty well.) Here's my breakfast, which has about 275 calories and is VERY filling (I used to eat it when I was doing Weight Watcher's Core program a lot.)
Cream of Wheat Pudding
(18 grams of protein)
3 Tbsp Cream Of Wheat
1 cup skim milk
1 egg
1 packet Splenda or 2 T. of sf pudding mix (the dry stuff, not made!)
1 tsp vanilla extract
1. Spray small saucepan with cooking spray, add milk and heat until just about boiling. Be careful as it will burn and stick to the bottom of the pan.
2. Add cream of wheat and stir with a whisk for about 2 minutes.
3. In a small separate bowl combine egg, vanilla, and splenda.
4. Stirring rapidly to avoid "scrambled egg effect," add the egg mixture to the cream of wheat and cook for 1 minute longer or until thickened to your liking, and long enough for the egg to cook.
You can also just do this in the microwave, which is my preferred method. I cook the cream of wheat, add the egg, and then stick in the fridge. The next morning, I heat it up, which finishes cooking the egg.
We don't have much planned for the weekend, for which I am thankful. I do a bit of consulting on the side, so I have a meeting with a client tomorrow, but I think that's the only thing on the agenda. If it were nicer, we'd go see the holiday lights at the zoo, but it's supposed to be pretty cold, and I don't feel like dragging the kids out in it. Yes, I'm lazy.
Today is officially 1 month since I started pre-op, so I'll be taking my measurements tonight. I KNOW I've lost quite a few inches, and I'm anxious to see the new numbers. I guess I'll also take pics. I'll post both later tonight.
And for those who read the 700-calorie breakfast, you'll be happy to know I packed a much more reasonable breakfast today. (Oh, and I only hit 1700 calories yesterday, so I managed the rest of the day pretty well.) Here's my breakfast, which has about 275 calories and is VERY filling (I used to eat it when I was doing Weight Watcher's Core program a lot.)
Cream of Wheat Pudding
(18 grams of protein)
3 Tbsp Cream Of Wheat
1 cup skim milk
1 egg
1 packet Splenda or 2 T. of sf pudding mix (the dry stuff, not made!)
1 tsp vanilla extract
1. Spray small saucepan with cooking spray, add milk and heat until just about boiling. Be careful as it will burn and stick to the bottom of the pan.
2. Add cream of wheat and stir with a whisk for about 2 minutes.
3. In a small separate bowl combine egg, vanilla, and splenda.
4. Stirring rapidly to avoid "scrambled egg effect," add the egg mixture to the cream of wheat and cook for 1 minute longer or until thickened to your liking, and long enough for the egg to cook.
You can also just do this in the microwave, which is my preferred method. I cook the cream of wheat, add the egg, and then stick in the fridge. The next morning, I heat it up, which finishes cooking the egg.
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