Great minds think alike, Rob.

Another member of the paper plate brigade tonight. But, I did you one better ... I baked (yeah, baked. It cooled off BIG TIME this afternoon, so lighting the oven was no big deal) a couple of thick pork chops, basting with lc bbq sauce. Mixed up some cole slaw in a plastic container to have with it.

I lined the little baking pan with aluminum foil, and used it to wrap the second chop for lunch tomorrow. No clean up for pan. (YAY!) Leftover cole slaw will come along for lunch, too, in the same container. I do have to wash a fork and knife and my iced tea glass (shoulda hadda beer, LOL) ... and there will be the cole slaw container tomorrow ...

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I ended up having a last minute Presbytery meeting scheduled for after work tonight, so I will be getting home late. However, since I had planned on a Taco salad for Thursday's dinner on my weekly menu planning, DW will be able to have her Taco salad when she wants and I will have mine when I get home.

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Henry

Love it when leftovers make a great lunch the next day.

Making a stir fry with broccoli, pea pods and water chestnuts with jumbo shrimp. Though taco salad might be tomorrow's dinner. Thanks for the idea!

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For dinner tonight, I am going to make a Deep Dish Pizza Supreme (Cheese & egg crust topped with sausage, ground beef, pepperoni, mushrooms, onion, green pepper, roasted red pepper, ripe olives, and cheese), and serve a piece of it with a lettuce salad. This is probably my non-low carb wife's favorite l/c meal.

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Henry

Wow, Henry, that sounds delicious! Care to share the crust recipe?

Tonight we're having southwestern chicken (a preseasoned chicken breast with about 7 carbs) and broccoli/bacon/cheese salad.

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Joyful hugs,
..· ´¨¨)) -:¦:-
¸.·´ .·´¨¨))
((¸¸.·´ ..·´ Connie -:¦:-
-:¦:- ((¸¸.·´*

Connie, I found this recipe when I first started this WOE. I tinkered with it only slightly. It has become a regular on my menu planning.
Crust:
4 oz. cream cheese (softened)
3 eggs
1/4 cup parmesean cheese
1/2 t garlic powder
1/2 t ground oregano
1/3 cup cream
2 cups shredded mozzerella

Beat eggs and cream cheese until well blended. Add garlic powder, oregano, and parmesean cheese and beat to combine. Add cream and beat for 2 minutes. Spray a 9x13 pan with cooking spray. Spread shredded mozzerella over the bottom of the pan. Pour batter over the mozzerella and spread, using a rubber spatula, to combine. Bake in a pre-heated 375 degree oven for 30 minutes. Remove from the oven and let stand for 5 minutes. Spread 1/4 to 1/2 cup of your favorite l/c marinara sauce on top of the crust and pile on your favorite l/c toppings (All toppings should be ready to eat), ending with additional cheese. Bake until the cheese is melted and let stand for 5 minutes before serving.

DW and I will usually have 3 meals with this recipe and I will then freeze the rest. I often take this frozen on an airplane and have it for lunch on-board when it thaws out.

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Henry

wow that sounds yummy! Thanks, Henry!

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Joyful hugs,
..· ´¨¨)) -:¦:-
¸.·´ .·´¨¨))
((¸¸.·´ ..·´ Connie -:¦:-
-:¦:- ((¸¸.·´*

Tonight's dinner will be a hamburger steak embedded with diced onion and jalepeno, twice baked fauxtatoes, and broccoli.

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Henry

I just can't get past substituting cauliflower for my beloved potatoes.

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Joyful hugs,
..· ´¨¨)) -:¦:-
¸.·´ .·´¨¨))
((¸¸.·´ ..·´ Connie -:¦:-
-:¦:- ((¸¸.·´*

Connie, haveyou tried the twice baked fauxtatoes?

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Henry

Henry.... how do fix twice baked fauxtatoes? I tried to find the recipe (probably not hard enough). Anyway... HELP.

Thanks

Berta, except when baking, I tend to cook by just throwing things together. As a result, take the measurements in this recipe as a guideline and adjust the components to fit your taste. This is how I make my "Twice Baked Fauxtatoes":
6 strips of bacon
3-4 sliced green onions
8 oz shredded cheddar cheese
1 pound frozen cauliflower
2-3 heaping tablespoons oat fiber (optional) - I find that adding oat fiber makes the final product have a thicker consistency more like regular mashed potatoes or mashed baked potatoes in regular twice baked potatoes, besides adding additional fiber.
4 oz cream cheese
2 Tbls sour cream
Fry bacon until crisp, reserving the grease
cook the cauliflower until done and drain well in a collander
Put the cream cheese, sour cream, 4 oz of cheddar and the oat fiber in a food processor. While processing this mixture, add the reserved bacon grease. Add the cooked cauliflower and process until smooth.
In a mixing bowl, add the crumbled/diced crisp bacon and green onions and add the cauliflower mixture. Stir to mix thoroughly and put in a 9x9 casserole dish. Sprinkle the remaining cheddar on top and bake uncovered in a 350 degree preheated oven for 20-25 minutes.
(My non-low carb wife's eyes light up when I tell her we are having these twice baked fauxtatoes)

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Henry

Actually, no. LOL! Maybe I should.

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Joyful hugs,
..· ´¨¨)) -:¦:-
¸.·´ .·´¨¨))
((¸¸.·´ ..·´ Connie -:¦:-
-:¦:- ((¸¸.·´*

Thanks, Henry, for the recipes. I always check your menu..it's good that I don't live next door I would be at your house every evening for
dinner.

I've been reading these recipes. Henry the "Twice Baked Fauxtatoes" and the pizza crust is definately something I am going to try. Thanks so much for sharing.