I love the low carb meal threads. They are a great source of ideas. I'll just post once though since *ahem* I eat the same thing every day. Yesterday I had
Breakfast
2 Whole Deviled Eggs
Lunch
Balsamic Salad with Avocado
Buttered Pot Roast
I woke up feeling a little weak, so I ate a bit more than I usually do in the mornings. Breakfast/lunch combo of 3 Old Wisconsin Turkey Sticks (.5 ounces each, on sale for 25 cents at the store) and about 2 ounces of gruyere cheese, plus a cup of coffee with 3 tablespoons of heavy cream.
For dinner last night I had a lettuce wrap burger (about 1/4 pound) with mayonnaise, mustard, red onion, and lots of pickles.
I love the low carb meal threads. They are a great source of ideas. I'll just post once though since *ahem* I eat the same thing every day. Yesterday I had
Breakfast
2 Whole Deviled Eggs
Lunch
Balsamic Salad with Avocado
Buttered Pot Roast
Breakfast: avocado, 2/3 of a habanero and pepperjack cheese chicken sausage with choi sum (leftovers from Saturday night dinner, reheated in the microwave), coffee with cocoa and coconut oil (try Torani's SF salted caramel syrup--delicious!)
Lunch: small St. Tropez Express tuna salad (one scoop, instead of three, with smaller quantities of lettuce, tomato and cucumber), hard-boiled egg (dressed in olive oil), 1 oz. baking chocolate
Dinner: omelet with smoked salmon and onion (with sambal oelek on top), over kale; low-carb ice cream, SF jello, coffee with coconut oil
Throw a pot or chuck roast in the slow cooker. Season with salt and pepper. If you are feeling frisky, put some crushed tomatoes on the top (enough to cover or more if you want to make a sauce from the drippings).
I often will add 2 carrots so that I can have a piece of carrot in each portion. I don't add a lot due to the carbs but it makes it feel more like pot roast. If you are a cool person who eats vegetables, then add other stuff too like onions, etc.
Cook on low until the roast is falling apart. Ask yourself "can I cut this with my fork?" I buy a 3-4 lb roast and do about 6 hours.
Optionally flip over about 1/2 way through or whenever you get around to it. That way both sides get a chance to cook in the juices.
Take out the roast and let it rest for 15 minutes. Then slice or pull apart.
If you are like me, at this point you throw the roast and drippings* in the fridge and go to bed because you are terrible at timing things and it's late.
Put some pot roast in a bowl and then add butter until it looks Christmas. Reheat and stir to get butter on everything.
* The drippings may look icky but are full of flavor and fat. I just pour them over my sliced roast and throw it in the fridge.
Obviously you could do more fancy things, and make real pot roast adding cream of mushroom, etc. I guess I like this because it only requires 3 ingredients: meat, salt and butter.
This morning I had a poached egg, 1/2 of a ham slice and 2 magic rolls (Low Carb Comfort Food Cookbook) with butter. 2 16 oz, glasses of water. Meter reading 1 hour post meal - 107
I was too sick to eat yesterday. I'm still feeling unwell, but I force fed myself an ounce of gouda cheese and a sugar-free jello cup. I also had a cup of coffee with cream. At least my blood sugar has been normal through all this.
Breakfast: avocado, habanero and pepperjack chicken sausage, spinach, coffee with coconut oil
Lunch: Mediterranean salad with grilled salmon
Dinner: pepperoni omelet with 4 slices turkey bacon, mixed lettuce greens, sliced tomato, wine, low-carb ice cream with 2 oz.coconut milk beverage (egg nog ice cream with ground nutmeg, a little bit of coconut milk, and Torani's SF salted caramel syrup)
My breakfast/lunch was 2 deviled eggs & coffee with cream
dinner was a small hamburger steak smothered with mushroom cream gravy
evening snack was a bowl of blueberries in cream which was so good I got up & made another bowl, but came to my senses before it was too late, and gave it to the old woodchopper.
Well . . . let me see if I can remember what I did. I know I started with all the pan drippings from the hamburger steaks - no draining off of any fat.
I sliced a package of fresh mushrooms into the skillet & let them cook until they began to wilt, then I added water - prob'ly 5-6 ounces - with a small spoonful of beef bouillon, ounce or two of merlot and a generous splash of worcestershire sauce. After that came about a cupful of heavy cream and a sprinkling of freshly grated jack cheese just for thickening. It simmered for a few minutes & then we just ladled it over the steaks.
I think this is all it was . . . sorry I'm such a slap-dash cook!
Well . . . let me see if I can remember what I did. I know I started with all the pan drippings from the hamburger steaks - no draining off of any fat.
I sliced a package of fresh mushrooms into the skillet & let them cook until they began to wilt, then I added water - prob'ly 5-6 ounces - with a small spoonful of beef bouillon, ounce or two of merlot and a generous splash of worcestershire sauce. After that came about a cupful of heavy cream and a sprinkling of freshly grated jack cheese just for thickening. It simmered for a few minutes & then we just ladled it over the steaks.
I think this is all it was . . . sorry I'm such a slap-dash cook!
Next time you make this, make sure younger everything down and add it to the recipe section. I've been looking for a good gravy and this sounds wonderful!
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