Blogging has been far too light lately. That’s due to my schedule. I’ve been on the road for the last couple of weeks visiting family. So to make amends, here is a recipe for crepes and sauteed strawberries. It is tasty, delicious and healthy. What more could you want?
I was never a big fan of meatloaf. Just too dry for my liking. Whenever my family had it, I’d secretly wish we’d just had burgers. Because Dad’s burgers were awesomely juicy. I always had to have a large beverage on hand with any meatloaf to try to choke it down. Ugh!
Well those days are gone. Just adding some of my tomato sauce to the mix did the trick. It smells and tastes like lasagna without the carb-loaded noodles!
I made this one for mom. She pretty much devoured it.
This video is actually two recipes in one. The first is for my lemon herb chicken. The chicken comes out so tender, juicy and delicious. Normally I use chicken thighs with skin. But the second recipe — a creamy chicken casserole — calls for no skin.
The casserole recipe is from The Ketogenic Cookbook and is wonderful. You can use any leftover chicken for the dish, but my lemon herb chicken a nice flavor.
Both are tasty and easy to make.
I’m down slightly this week. Or as I like to look at it, I dropped 2 sticks of butter from my thunder thighs. That’s half a pound baby. Not too bad considering I devoured a yummy strawberry short cake during mom’s birthday celebration.
Exercise Nil All Last Week
Hopefully the rain will finally stop so I can start running again. Or even go for a walk. We’ve had rain for nearly 2 weeks straight. So anything outside was a non-starter. Which means when the weather finally turns for the better I have to start my interval training from the beginning. Ugh!
Now I’ve run during sprinkles before. But this was cold, windy and sprinkles mixed in with heavy rain. Oh and puddles. Lots of big, deep puddles. Not fun if your shoes behave like a sponge.
Unfortunately I own gear for two particular seasons — freezing cold winters and hot humid summers.
I think it’s time to invest in running gear for the spring and fall rains.
Fearless In The Kitchen
This week I spent quality time working on some new recipes, including an awesomely tender pulled pork with homemade mustard sauce (with no sugars!). The husband went bonkers for it. Pictures and recipe coming later this week along with my sausage-egg bake. A casserole that the hubby enjoyed hot or cold.
I’m also working on some new recipes using my new Dutch oven as well as testing older recipes that my slow cooker ruined. With the Dutch oven I can control the cooking temperature. With my slow cooker, not so much as the “low” temperature is really “hot.” Unfortunately you can’t leave the house when cooking with a Dutch oven.
With summer around the corner I’m busy this week working on tasty, low carb breakfast smoothie ideas. I do miss smoothies. Unfortunately my favorites are loaded with carb-heavy fruits. So I’m noodling with ingredients like cacao and protein powders, avocado, coconut milk, coffee, green tea, cream, jalapenos, berries, cherries, leafy greens, flavor extracts, nuts and fresh herbs.
A lot can go wrong, but that’s part of the fun of being fearless in the kitchen.
My January 11 menu is now posted. This week’s menu features 7 new recipes I’m trying out. Since all but one recipe come from my cookbook stash, recipes will feature prominently in this week’s posts.
Maybe it’s the new year or a full moon, but this week I’ve got the urge to try something new. Clearly I’m in the mood to cook. Its funny, but I go through periods where I have to cook something new and interesting. It makes my time in the kitchen more fun. I’m also much more focused on measuring and weighing everything. And I’m more mindful of what I eat. Read More
I love baking muffins. But since I’m low carb, I no longer make these tasty treats. Oh, once I’m at my goal weight, I’m sure I’ll start baking them again. But for now they’re a no-no. Thankfully I stumbled upon this little recipe and it combines my love of baking and with a low carb take on muffins.
I present to you the Bacon Wrapped Omelet Muffin. It’s healthy, yummy and easy to make. What more could you possibly want in a recipe? How about they taste great the next day. Awesome.
Bacon Wrapped Omelet Muffins
Net Carbs: 3.6g
Weight Watchers PointsPlus: 7
Servings: Makes 4 servings (2 muffins/person)
- 8 slices of bacon
- 8 eggs
- 1/2 red pepper, chopped
- ½ green pepper, chopped
- 2 C chopped fresh spinach
- Salt and pepper
- Nonstick cooking spray
- Preheat oven to 350F
- Cook the bacon in a pan over medium heat until it’s cooked through, but not crispy, about 5 minutes.
- Spray a muffin tin with non-stick cooking spray and place one piece of the bacon in each tin, wrapping it around the outer edges.
- In a medium bowl, scramble the eggs. Add a pinch of salt and pepper. Toss in the chopped red and green pepper, and spinach. Combine thoroughly then pour the mixture into the muffin tins lined with bacon (I’d recommend a big spoon or even better, a ladle to even out the veggies in each tin well).
- Bake until eggs are fluffy and slightly browned on top, 30 to 35 minutes.
To make this dish even yummier, top your omelet muffin off with some diced avocado or tomato. Hmmmmm.
What do I love about going low carb? I can always find wonderfully simple and tasty recipes. While flipping through the pages of my Atkins cookbook, I found a pork tenderloin recipe for tonight’s dinner. I’m serving it with asparagus and a small mixed green salad. Because of the maple-mustard sauce, the tenderloin jumps from 0g to 3g of net carbs.
Roasted Pork Tenderloin with Maple-Mustard Sauce
Net Carbs: 3g
Weight Watchers Points Plus: 7
- 1-Pound pork tenderloin
- 1 Tbsp. virgin olive oil
- 1 Tsp. salt
- 1 Tsp. freshly ground pepper
- 2 cloves garlic, chopped
- 1 Tbsp. minced fresh sage
- 1/2C chicken broth
- 1/2C white wine
- 2 Tbsp. Dijon mustard
- 2 Tsp. sugar-free maple syrup
- 2 Tbsp. cold butter, cut into cubes
- Pre-heat oven to 450 F
- Pat tenderloin dry with paper towels. Combine oil, salt, pepper, garlic and sage in a bowl to form a paste. Rub paste over tenderloin and place in roasting pan. Roast until done to taste (20-minutes for medium; instant-read thermometer inserted into the center of loin will register 145 F). Transfer meat to cutting board and let rest while you prepare sauce.
- Set pan over medium-high heat on stove. Add broth, wine, mustard and syrup; cook and stir, scrapping up brown bits from bottom of pan, until reduced by half, about 10 minutes. Turn off heat. Add butter and swirl pan to melt.
- Slice tenderloin and serve with sauce.
Other than bacon (naturally), the tenderloin is my favorite cut of pork. Before going low carb, I cooked it once in a blue moon. Now pork tenderloin appears on our table once a week. It’s amazing and melts in your mouth if prepared the right way. Too bad I don’t have bacon in my fridge now, otherwise I might wrap the bacon around the tenderloin. Hmmmmmmmmmm…bacon wrapped pig.
- Pork Tenderloin with Bacon and Cherries (americanfood.answers.com)
- My Favorite Meal of the Week – Pork Tenderloin with Plum Chutney (thepetitecroissant.com)
The linked recipes above are not low carb, but look amazing and will go in my recipe book. I can’t make them now, but 90 lbs. from now…