unsweetened applesauce, green salad. Ummmm, that's not nearly 5!

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But you made an efford Maxibee.

Green apples microwaved with splenda and cinnamon for my own version of apple pie. For veggies I'll probably just have green beans.

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The baked apple sounds good, I will have to try that sometimes for the upcoming Holidays.

Okay, today I had peaches for fruit and veggies was brussel sprouts and green beans.

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Welcome back Maxi, you have been missed. Today was a travel day so it was tough to get the 5 in. Breakfast was Maggie's cereal w/a double helping of dried cranberries. Lunch, when we got back home and I got to the store was a couple of ham and cheese lettuce wraps w/onion and splenda swetened pickle relish. Dinner was a lettuce salad w/roma tomato, cucumber, green onion, and stuffed olives, and Dreamfield's linguini w/meat sauce.

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Henry

Veggies was cucumber and brussel sprouts

Fruits was apples and a banana

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Breakfast was cantaloupe and an Italian seasoned ground beef omelet w/onion and celery. Lunch was marinated cucumbers and onion, 1/2 of a corn OMM, and a serving of cabbage and pork sausage casserole. Dinner was roast pork, dijonaise and cheddar crusted baked cauliflower, splenda sweetened cranberry relish, and snow peas in sherry and butter.

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Henry

1/2 cup fruit salad, 1 cup cauli salad, 1 foil-topped "cup" of unsweetened applesauce. Sigh.....I used to be so much better at this!

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Breakfast was cantaloupe and Maggie's cereal w/dried cranberries. Lunch was marinated cucumbers and onion vinegrette, and the last of the pork sausage and cabbage casserole. Dinner was a lettuce salad w/roma tomato, cucumber, green onion, and stuffed olives, Dreamfields linguini w/meat sauce, and 25 grams of pomegranate seeds for dessert.

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Henry

Breakfast was cantaloupe and sausage and l/c pancakes. Today, the department had a celebration lunch catered in for my 20 years with the company. We had appetizers of shrimp wrapped w/bacon, and cucumber slices w/cream cheese & smoked salmon, a baby spinach salad w/red pepper, red onion, and goat cheese, baked chicken breast, portobello mushrooms stuffed w/asparagus, red pepper and cheese, broccoli, and green beans. For dessert I had the mixed fresh raspberries, strawberries, and blueberries that I removed from the tops of a couple of little tartlets. Dinner was roast pork, Dijonaise and cheddar crusted baked cauliflower, broccoli, and cranberry relish.

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Henry

Have any of you bought the Del Monte carb clever sliced peaches?(no real sugar added, it is sweetened with SPLENDA) My husband brought home some and they are great. The have 7g of carbs in them. I love them alone or with some cottage cheese.

We just picked some fresh oranges and tangerines off the trees so I plan to have one of them for a snack this afternoon.

I just had a can of them today Sunshine - I agree, they are great!

Fruit - those can of peaches and for veggies is green beans and brussel sprouts.

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Sunshine, I have not tried the carb clever line yet. I do know that Maxi has used them from time to time and likes them. Breakfast was cantaloupe and Maggie's cereal w/dried cranberries. Lunch was a lettuce salad w/roma tomato, cucumber, green onion, and stuffed olives and a serving of zucchini lasagna w/mushrooms, ground beef, cheese, and onion. Dinner was an eclectic collection left-overs. Marinated cucumbers and onion vinegrette, roast pork, cauliflower, and cranberry relish.

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Henry

Have you noticed how many low carb foods are out in the market now? Think the food companies have finally caught on to what we buy now.
I read once in the paper that some scientist are working on growing a low carb potato.
Now that sounds strange but anything can happen these days, can't it?
Maybe some day all foods will not be fattening and everyone can stay slim.

CAULIFLOWER AND CHESTNUT GRATIN Serves 6
Coarse salt
1head cauliflower (about 2 pounds), separated into stems and medium florets 2tablespoons unsalted butter 1/3cup finely chopped shallots 2tablepoons plus 1 teaspoon minced garlic
Freshly ground pepper
1/4cup dry white wine
1cup homemade or low-sodium store-bought chicken stock
1cup heavy cream
1tablespoon plus 1 teaspoon prepared horseradish
Freshly grated nutmeg
1tablespoon plus 1 teaspoon fresh thyme leaves
1 1/2cups shelled chestnuts (fresh, jarred, or thawed frozen), halved lengthwise
3/4cup grated Gruy?re cheese (2 ounces)

1. Bring a large pot of water to a boil; add salt. Add florets, and cook until just tender, about 6 minutes. Drain in a colander, and rinse under cold running water until cool. Let dry on paper towels. 2. Preheat oven to 400?. Finely chop stems to make 1 1/2 cups. Melt butter in a large skillet over medium heat; add stems, shallots, and garlic. Season with salt and pepper. Cook, stirring occasionally, until pale golden brown, about 4 minutes. Add wine, stock, and cream. Simmer, stirring occasionally, until liquid has reduced by about half, 10 to 12 minutes. Let cool slightly. Stir in horseradish, and season with salt, pepper, and nutmeg. Pur?e mixture in a blender until smooth. Stir in thyme. 3. Spread florets and chestnuts in a 9- by-12-inch oval gratin dish. Season with salt and pepper. Pour pur?e on top, and gently stir to combine slightly. Sprinkle with cheese. Bake until bubbling and just golden brown, 30 to 35 minutes.