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	<title>Low Carb My Way Menus</title>
	<link>http://www.lowcarbmyway.com/menus</link>
	<description>Weekly menus, reports on sticking to them, future recipes to try</description>
	<lastBuildDate>Mon, 04 Aug 2008 16:47:07 +0000</lastBuildDate>
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	<item>
		<title>Cheese, Bacon, and Zucchini Breakfast Bites</title>
		<description><![CDATA[I found this on a mailing list I belong to, but am going to cut down the amount when I make it.
Cheese, Bacon &#038; Zucchini Breakfast Bites
3g Net Carbs+ per serving
4 slices bacon, chopped
1 cup chopped onion(s)
1 cup chopped zucchini
4 egg(s), slightly beaten
3/4 cup whipping or heavy cream
1 jar (1 lb.) Ragu&#8217;s Cheesy Creations sauce
1/8 teaspoon ground black pepper
1. Preheat oven to 325F. Lightly grease 12- cup muffin pan; set aside.
2. In 12-inch nonstick skillet, cook bacon until crisp. Remove bacon and reserve drippings. Add onion and zucchini to reserved drippings and cook over medium-high heat, stirring occasionally, 4 minutes&#8230;]]></description>
		<link>http://www.lowcarbmyway.com/menus/?p=10</link>
			</item>
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		<title>Menu &#8211; Aug 3 to 9</title>
		<description><![CDATA[Breakfasts &#8211; eggs, bacon, natural sausage, cheese, veggies, Wasa crackers
Lunches &#8211; Left overs, corned beef open faced sandwiches, salads, Lean Cuisine (I&#8217;ve found some really good LC frozen dinners that have low carbs and are good for me to have a few on hand)
Dinners -
Amy&#8217;s Terragon Chicken (recipe in video blog)
Grilled steaks and salad
Roast beef and roasted vegetables
Spaghetti and salad
Parm chicken and veggies
Grilled Hamburgers with fixings and a salad
]]></description>
		<link>http://www.lowcarbmyway.com/menus/?p=12</link>
			</item>
	<item>
		<title>Menu &#8211; July 18 &#8211; 24</title>
		<description><![CDATA[Breakfasts &#8211; eggs, bacon, ham, cheese &#8212; Work on learning to make an omelet
Lunches &#8211; Corned beef and Swiss cheese (Wrap of the Week), salads
Dinners -
Steaks and roasted vegetables
Hamburgers and roasted vegetables
Lemon Rosemary Chicken (in parchment paper)
Taco Salad
Grilled Chicken and salad
I&#8217;m going to work on the omelet and also roasted veggies.
]]></description>
		<link>http://www.lowcarbmyway.com/menus/?p=11</link>
			</item>
	<item>
		<title>Adjustment to Menu</title>
		<description><![CDATA[I took off the short ribs. Just too expensive. Guess we&#8217;ll be eating a lot more &#8220;steakburgers&#8221; that I get from QVC, which really are very good. Also, looks like I&#8217;ll have to start following the sales at Jewel and maybe even the big butcher shop in town. I&#8217;ve got steaks and steakburgers on auto delivery from QVC which is nice since the prices are locked in &#8211; atleast until they drop the configuration I&#8217;m ordering &#8211; which I can completely understand them doing. I&#8217;ve still got some things in the freezer from an Omaha Steak combo I was given&#8230;]]></description>
		<link>http://www.lowcarbmyway.com/menus/?p=9</link>
			</item>
	<item>
		<title>Week 1 July 6 to 12</title>
		<description><![CDATA[Breakfasts:
Scrambled eggs and bacon
Omelets with ham or bacon and cheese
Lunches:
Left overs from the previous night
Salads &#8211; chicken and/or egg with tomato, cucumber, lettuce, bacon, and dressing
Lunch meat and cheese roll ups with sauteed veggies
Dinners:
Short Rib Stew &#8211; Slow Cooker &#8211; Slow Cooker Recipe Cookbook &#8211; page 93
Alice Springs Chicken &#8211; Linda&#8217;s Low Carb Recipes &#8211; link to recipe
Cheeseburgers and salad
Chicken baked in Slow Cooker &#8211; All Recipes &#8211; link to recipe
Steaks on grill with salad 
I think that&#8217;s reasonable. We like to eat take out so much that I thought I&#8217;d easy into me cooking. I want to have atleast&#8230;]]></description>
		<link>http://www.lowcarbmyway.com/menus/?p=7</link>
			</item>
	<item>
		<title>Lemon Rosemary Chicken</title>
		<description><![CDATA[1 T grated lemon peel
1 T extra virgin olive oil
1/2 t dried rosemary, crushed
1/2 t sea salt
4 boneless, skinless chicken breast halves (4 to 6 oz. each)
1 pkg. (8 oz.) fresh sugar snap peas
1 medium yellow squash, sliced
1/2 cup sun-dried tomatoes
PREHEAT oven to 400Â°F.
MIX lemon peel, olive oil, rosemary, and salt in small bowl until well blended; set aside.
TEAR off four 15-inch sheets of Reynolds Parchment Paper. Fold each sheet in half and crease it in the center. Unfold.
Link to how to make the parchment package
PLACE 1 chicken breast half on one-half of each sheet near crease. Spread about 1/2&#8230;]]></description>
		<link>http://www.lowcarbmyway.com/menus/?p=6</link>
			</item>
	<item>
		<title>Chicken in Cast Iron Dutch Oven</title>
		<description><![CDATA[Various comments and suggestions: 
Cooks Illustrated mag. recently had an article about roasting chicken in a 5 qt cast iron dutch oven to get the moistest possible. 
French Chicken in a Pot 
First you brown the whole chicken breast side down on top of the stove (after seasoning with salt and pepper) in very little olive oil. Sprinkle 1/2 C medium chunk chopped celery, 1/4 C medium chunk chopped onion and 6 garlic cloves peeled and trimmed around the chicken, add a bay leaf and optional rosemary sprig. 
Stick a wooden spoon in the cavity to flip it over after&#8230;]]></description>
		<link>http://www.lowcarbmyway.com/menus/?p=5</link>
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