Back again
Oct 31st, 2010 by Sandra
I’m sure I’m not the only one who has a problem keeping up with my blog – mostly because I know I haven’t stuck to my WOE. But, as I said in a post awhile ago – gotta get serious.
Last Monday I weighed myself and I was 295. At least I hadn’t gone over the 300 mark. Today, Sunday, I got on the scale and was 289 or so. There’s two reasons for the big loss. One is that I was very good at keeping to my low-carb plan and also my doc upped one of my meds (water pill) and I think that accounts for a few pounds.
One think I’ve got to work on is simple recipes. I made a chicken and vegetable dish that took me about an hour to prepare and make. That would be ok if it was a slow-cooker recipe cause I’d have the day to recover – but I hate taking a long time to prep stuff and cook. I get so tired.
I didn’t think that the stroke had much of an effect, but I think it has. Anyway, time to work on getting recipes that are just a few ingredients or that I can cook in my slow cooker. My favorite recipe is what I call my “5 minute dinner.” It’s Kansas City Steaks steakburgers (love ‘em) and some kind of veggie that I can nuke. I use my Rocket Grill to cook the burgers – which take all of three minutes – and the veggies cook in about two. That’s my idea of great fast food.
If you happen to have a simple and easy recipe, please consider putting one or two into the comments – I’d appreciate it.
Hi
I just read your latest post and your request for quick, easy recipes. I’m thinking of starting a blog myself to post a lot of my favorite recipes. I’ve always loved quick easy recipes and think that they are essential to maintaining a low carb lifestyle, because we don’t always have the time or energy for a complicated meal, but want to eat well. This is from the Fast and Easy cookbook by Suzanne Somers and it is simple (6 ingredients plus salt and pepper), quick, and delicious.
Chicken in Balsamic Dijon Sauce
2 T butter
4 boneless/skinless chicken breasts (I buy frozen chicken tenders and always have them in my freezer for quick meals)
1/2 c chopped onion
1 c heavy cream
2 tablespoon balsamic vinegar
salt and pepper to taste
1/2 tsp Dijon mustard
Season chicken with salt and pepper and cook in butter until just done. Remove from pan and keep warm. Cook onion in same pan then add cream and balsamic vinegar. Bring to a boil then reduce heat and simmer 4 min. Stir in mustard. Serve sauce over chicken.
This is a recipe that I have made for over 25 years. Don’t be put off by the odd combination of ingredients. It is a really delicious and satisfying lunch with sliced ripe tomatoes, especially during the hot summer weather. It’s easy too, only 7 ingredients.
Tuna Lima Bean Salad
Ingredients:
1 10 ounce package frozen lima beans, cooked and well drained
2 6 /12 ounce cans of water packed tuna, well drained
1 cup chopped celery
1 cup sliced green onions
1/2 cup sliced black olives
1 cup low carb Italian salad dressing
3 cloves garlic, minced or pressed (or just use garlic powder to taste)
Directions:
1. Combine cooked beans, tuna, celery onions and olives.
2. Mix Italian dressing with garlic and stir into tuna mixture.
3. Cover and chill for for at least 3 hours but it’s best if you chill overnight.
Hope you try these. If you like do, let me know and I can send
more.
Deb
Thank you for the recipes, Deb. When you get your site up please post about it here so I can get up a link to you.