henry... you need to do a cookbook for low carb...
people would be aMAzed to see how well ya can eat doing it.

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Let's call it:

Henry's Heavenly Hash....
and Other Recipes for Living in Low Carb Hog Heaven

(With his picture on the back of the book...)

About the author: (just some exerpts)

"Henry is a man that likes to eat....and to cook. In this book, our friend will show you how to eat healthy, low carb, exciting, new, different, and colorful meals EVERY DAY!"

"Not only will you love this food, but you can be assured that you will always get more than your minimum 5-A-Day fruit and vegetable serving requirements."
"There is no room for Krispy Kremes or Frankenfoods in this man's kitchen...so take notes and be ready to head for the grocery store for some fresh ingredients."

"There is also a chapter titled: "Cleaning out your refrigerator *"
*This is not just a challenge, it's a meal.....or 2! Just follow the 5 easy steps and you will have great meals on your last day before you leave on vacation AND... have nothing going to waste in your fridge when you return home!

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Just me being silly, Henry. We do enjoy reading your menus....even if it does make us (ME!) feel like I'm a boring eater. LOL!

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That is great Maxibee! I'd buy your book Henry! How can this be a diet cooking the way you do? Have a good day everyone while I enjoy brussel sprouts and peaches.

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Maxi, you could be my literary manager. LOL.
At Thanksgiving I had intended to make a real sweet potato casserole but use some l/c marshmallow fluff that I would make. However, I decided to make a few changes in the recipe, principally using erythritol instead of maltitol. However, I was not able to get the erythritol processed as fine as I could the maltitol, so the end result while very tasty, did have a slight granular consistency. As a result I abandoned my plan for the sweet potato casserole and stored, what I would characterize as a vanilla icing, in the refrigerator. Last night I was thinking how the icing was close to the filling on a Oreo cookie and that gave me an idea for breakfast.
Breakfast was a bowl of warm "Oreo" pudding. (Otherwise known as Maggie's cereal, fixed thick with my cocoa blend of jet black and high fat dutched cocoas. I used the same amount of cocoa as if I were making a 3 minute chocolate cake using Maggie's dry mix as the almond flour. It was flavored with vanilla, brown sugar splenda syrup and some Davinci French Vanilla syrup and topped with a dollop of the failed marshmallow fluff icing. It was like having a dessert for breakfast.
Lunch was a mixed lettuce salad w/roma tomato, cucumber, green onions, & stuffed olives, and some italian seasoned ground beef and onion w/marinara sauce & cheese. Dinner was an oven fried chicken breast, eggplant parmesean and some of the first asparagus of the season to show up here.

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Henry

Oh, Henry, fresh asparagus. Yum!

I had the leftover roasted rutabaga and onion with the roast for lunch, and some spinach to round it out.

For supper we had chili, which had bell pepper, onion, and tomato, and black soybeans.

And, Henry, I don't blame you for not liking mashed rutabagas. The first time I had some was when my sister made pork and rutabagas. It was nasty. Ruined the good pork. She had stewed them all together. However, when you roast them, it brings out the natural sugar, and tastes nothing like that mashed c**p. They are actually extremely good. I have also diced them very small and browned them like hashbrowns and put them in a tortilla with scrambled eggs and bacon, and salsa. That makes a perfectly acceptable breakfast burrito. When I put them in soup, I make sure not to overcook them, and my family really can't tell them from the gold potatoes.

The first time I had asparagus (it wasn't something Mama ever cooked) was when it was served in the hospital. It was obviously canned, soft and slimy, and tepid, and, needless to say, disgusting. I wouldn't try it for many, many years, but when I did, and just steamed it tender, it was heavenly. A few weeks ago I found white asparagus that was so tender you could eat it raw, and it was divine.

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Nita

Okay, Henry....I could use a change of pace. If our owner, who is a KC nieghbor of yours would just go back home, life would be better! LOL!

Yesterday, I had a nice Jack-in-the-Box side salad for lunch. I ordered it when I got my breakfast (Meaty Breakfast Burrito)in the drive-thru. Don't worry, I don't eat the tortilla. So, for lunch I had 2 cheese hot dogs and the salad. Dinner was lemon-pepper baked chicken and salad. So, just greens yesterday.

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by popular demand... we want the BOOK henry..
sunshine(maxi) yall HAVE a flair for that book jacket cover now...dont ya lady!

nice!

bowl of oreos for breaky? mmmmmmmmm not so much *L*

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Breakfast was another bowl of the "oreo" pudding. Lunch was a couple of lettuce wraped steak fajitas w/red bell pepper, onion, & celery, and 1/2 a Granny smith apple. For dinner, I was going to make shiritaki pork lomein w/vegetables. However, as often happens when I stir fry, I lose quantity control of the dish. As a result, dinner ended up being a wok full to the brim of shiritaki vegetable lomein w/pork. The veggies were bok choy, onion, mushrooms, broccoli, and carrot.

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Henry

Today I had a huge salad with salsa for dressing and 3 servings of delicious strawberries with my light and fit yogurt for dip and light cool whip. Great day for fruits and veggies!

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We had green beans at lunch with pastrami and swiss cheese, dh's in a sandwich.
For supper, we finished off the chili, that had onion, tomato, peppers and soybeans.
Kind of pathetic today, isn't it?

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Nita

Kim, maybe that is my calling....I'm sure managing a warehouse for a coffee/vending company isn't it! LOL!

We just need to include one other chapter.....
Chapter 11: Portion control.
Part A: On your plate....your guide to how much is one serving.
Part B: As you cook, how much is too much in the wok....

Include me in the pathetic department, Queen...some asparagus and a small apple ain't up to snuff!

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oddly enough sunshine, MY copy of the book was MISSING the chapter on portion control *sly grin*...

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Actually, Part B should probably be "How to stretch the cost of low carb meals without overflowing the wok."

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Henry

Breakfast was a chipolte seasoned ground beef omelet w/onion, celery, jalepenos & cheese. Lunch was a couple of lettuce wrapped steak fajitas w/onion, red bell pepper, & celery, and a serving of cole slaw w/cabbage, onion, red bell pepper, & carrot. Dinner was BBQ pork ribs, baked beans (black soybeans), wilted lettuce w/hot bacon-vinegar dressing, and a couple of servings of the cole slaw.

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Henry

black bean baked bean recipe puhleeze henry?

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