What's for dinner? A Place to Post?

sandyfanny · 07-28-2010, 09:56 AM

We can't let anything derail us...you handled that very well. Instead of saying, "I'll just stop and pick something up," you went home and made a healthy meal. I know those "somethings" I pick up are what piled on the pounds. No more!

sandyfanny · 07-29-2010, 05:30 PM

Yesterday afternoon I had minor dental surgery, but I can't chew anything, and I have a few stitches. Lunch today was an Atkin's all-phases friendly shake (coffee mocha - yummy!).

Dinner tonight:

Cauliflower soup...I love it. Even though it's been a hot day - so hot it's storming now - I want something substantial for dinner. Cauliflower and cheese soup is what I'm craving.

Shells · 07-29-2010, 07:17 PM

Would you mind posting your cauliflower and cheese soup recipe?? I love soup but finding one that doesn't thicken with cornstarch or flour is difficult.

Simona · 07-29-2010, 10:12 PM

For dinner tonight I made my moms meatloaf. I substituted the bread crumbs with Parmesan. She used to roll up hard cooked eggs in the loaf and I did that. It was so yummy! I hadn't eaten it since before she died 4 years ago. It was nice to whip it up again. I baked mine but she would fry it and then let it simmer in her tomato sauce for an hour or two. It reminds me of a giant Scotch Egg

sandyfanny · 07-30-2010, 08:32 AM

Cauliflower Soup

1/2 head of cauliflower, washed and cut into florets
2 T. olive oil
2 cups of chicken broth (I use reduced sodium)
1/2 - 1 c. heavy cream
grated sharp cheese (as much as you like - I use about 1/2 c.)
chopped onion (I use maybe 1/2 cup)

In a large saucepan, sautee the onion in olive oil 'til it's soft over med - low heat. *Add the cauliflower and sautee it with the onions 'til the cauliflower shows a little golden color (about 7 min.) Add the chicken broth, cover saucepan and simmer until the cauliflower is soft. Let the mixture cool off the heat and put it in a blender and puree. You may need to do this in two batches. Return the pureed mixture to the saucepan and add cream, reheating over med.- low heat. Stir in the cheese and ground black or white pepper and serve. Don't add salt until you taste it; the cheese may be enough salt. This makes 4 - 6 servings. You can refrigerate leftover soup and reheat for another meal.

*If you're in a hurry, microwave the cauliflower until it's soft. Then add it to the onion, add chicken broth and simmer about 15 min. But I think it's better to sautee it a little with the olive oil.

I also made the crispy cheese crackers to eat with my soup. Just what I needed to make me feel better.

countrycowgirl · 07-30-2010, 11:59 AM

Simona, when you have a minute, could you post your meatloaf recipe? My hubby loves meatloaf, so this is something we both could have.

Thanks

Simona · 07-30-2010, 12:16 PM

Meatloaf:

2lbs ground beef
1lb ground pork or sausage
2 eggs
1c. grated parmesan cheese
1/2 onion finely minced
1-2 jalapeno peppers finely minced [as much heat as you like]
1-2 cloves minced garlic [add as much or as little as you like]
salt/pepper to taste
4 hard cooked eggs

Mix all ingredients except hard cooked eggs.

On a piece of foil paper, lay the ground meat mixture and form into a rectangle about 1/2 inch thick.

Cut the hard cooked eggs in half lengthwise.

Place 2 eggs [4 halfs] in a row across the meat leaving at least 1" from the top.

Using the foil, roll the meat away from you once to cover the eggs. Where the rolled edge meets the meat [away from you] place the 2nd row of egg halfs.

Using the foil again, roll to close and seal the ends by pinching the meat together.

Cooking options:

Oven for 1hr. at 350F topped with low carb ketchup or BBQ sauce.

Fry in a shallow pan until browned on each side and then simmer in tomato sauce for 1-2 hours.

**Frying can be tricky. It can easily fall apart. I bake mine and then add it to the sauce for a quick 30 minute simmer.

sandyfanny · 07-30-2010, 12:22 PM

This sounds delicious. I have some ground beef in the frig I can use to make this. I'm leaving out the eggs, though. I'm not a scotch egg person. And the sausage 'cause I don't have any, and I don't want to go to the store. Bet it'll still be good, though.

sandyfanny · 07-30-2010, 06:24 PM

Rats! I was all set to make the meatloaf (minus eggs and sausage), but now I realize I used all of my parmesan cheese to make the yummy parmesan-crusted chicken the other night.

And I still have stitches in my mouth and feel as if I've been punched in the face, so limited chewing...

All of this is making me cranky. I guess I'll have some of my cauliflower soup from last night - delicious, but not nearly enough protein for dinner tonight. Maybe I can chew enough to manage a burger patty if I don't overcook it?

Sugar-free jello and whipped cream for dessert, for sure!

LTs girl · 07-30-2010, 09:32 PM

Chicken fajitas were so good the first time around I made them again.

Now what's for dessert?

Coffee with sugar free syrup,cream and CHEESECAKE! without the crust of course.

ghost girl · 07-31-2010, 04:29 AM

I had a large salad with chicken breast.

I love the recipe for the Parm chicken sounds really good, Think
I will make that for sunday dinner.
Thanks for the recipe.

sandyfanny · 07-31-2010, 08:18 AM

The parmesan-crusted chicken recipe is a good one; it's courtesy of Jerseygyrl.

Ltsgirl, which cheesecake recipe did you use? If you don't want to copy it or it's not on the internet, just give me a link. Was it good? I've made some low-carb cheesecakes that were a BIG disappointment...I'm looking for a really yummy one. Thanks!

sandyfanny · 07-31-2010, 08:44 AM

http://www.bigoven.com/165982-Cheese...ke-recipe.html

The recipe is from Suzanne Thighmaster's cookbook online at Big Oven's site. It's long, and I couldn't get it to "paste." I haven't tried it, but it sounds very good. It also must be refrigerated overnight before eating. I'm really looking for a quicker, easier recipe.

sandyfanny · 07-31-2010, 08:49 AM

http://www.hsn.com/suzanne-somers-re...a.aspx?&ccm=qc

This recipe looks a little faster, a little easier maybe. I'm skipping the springform pan business and buttering a large rectangular pan and cutting it out in squares. I haven't tried it, but I'm looking for one I don't have to refrigerate overnight. I like dessert NOW!

Simona · 07-31-2010, 03:28 PM

What I like for my cheesecake fix is 2tbsp of room temp cream cheese with a a bit of splenda and then add a few tablespoons of whipped cream (already whipped or sometimes I'll use Cool Whip). The whipped cream lightens it so you have a nice mouth-feel - the taste is that of cheesecake. Yummy! Had it last night as a snack