Hmmm. I need to check out the white castle pie recipe!
Today wasn't as balanced as I would have liked.
B: 3 eggs, 1 flax muffin cooked on a plate to make "bread" then toasted (trying to get used to the flax taste...)
L: 5 deviled eggs and a pickle
D: creamed spinach, pork ribs with low carb bbq sauce (was a bit too splenda-y for me, needs tweaking)

Tonight it's Linda's low carb German Potato Salad (link below), grilled asparagus, and thick bone-in pork chops marinated in Paul Newman's Sesame Ginger salad dressing. That's probably not a really great idea since there's sugar in the salad dressing, but I'm just marinating, not making a sauce with the marinade.

I can tell I'm on Induction, and it's working. I've started prepping for dinner at 4 p.m., and I'm HUNGRY, people. The good news: I'm grilling two pork chops, and a recipe of the German Potato Salad makes a big bowl. I'm all about cook once, eat twice.


http://www.genaw.com/lowcarb/german_potato_salad.html

Beef tips steak, balsamic roasted mushrooms with garlic, fresh green beans. DH will have the same along with 1/2 sweet potato left over from before I began Atkins (he's not fully on the program yet)

I made the german potato salad last week, it was yummy.
dinner tonight was 2 cheeseburger patties with some slices tomato and romaine lettuce on the side and dipped it all in homemade "big mac" sauce. It was pretty tasty- having leftovers for lunch tomorrow.

Tiff, how do you make the homemade "big mac" sauce?

Ladynred, your menu sounds excellent. I like the idea of roasting mushrooms in basalmic vinegar, must try that. And, yes, how do we make that "big mac" sauce?

Tonight it's grilled thick-cut pork chop, spinach salad with cherry tomatoes and bleu cheese dressing and cauliflower/bacon/cheese bake. Delicious!

The best: I made a big bowl of German "Potato" Salad yesterday. Last night I ate it as potato salad. Tonight, since I didn't put any dill pickle relish in it (I don't like dill pickles much), I sprayed a small ramekin with non-stick, filled it with the "potato" salad and added about an ounce of shredded cheddar cheese, popped it in the oven at 350 degrees until hot and bubbly. Instant cauliflower/bacon/cheese casserole. YAY!

The big mac sauce was an eyeball job - a mixture of yellow mustard, low carb ketchup, mayonaisse, amd dill pickle relish... I would say it was about 1to part mustard, 1 to 2 parts lc ketchup, 3 parts mayo, 1 part dill pickle relish. It tasted pretty good.
And sandyfanny- since you don't like dill I am sure sugar free sweet pickle relish would do fine

Ladynredd and sandy fanny-your menus sound yummy!

Dinner tonight was boiled seafood with melted butter and sauteed veggies (from a chinese buffet-I cannot believe that I resisted temptation!!!)

Good job, Tiff, on resisting temptation!

I had homemade Chinese last night -- 4 oz. shrimp & a boneless porkchop stirfried with Chinese pea pods, bean sprouts, asparagus, cauliflower, & broccoli with a dash of soy sauce. My weight went up just a tad this morning (.4 lbs.) so I may be holding on to some weight because of sodium, or my body may just be revolting a little because I'm losing so much, so fast. I'm not too freaked out about it, I'll just watch the carbs very carefully today and make sure I guzzle lots of water.

Ladynredd- your Homemade chinese sounds refreshing! I bet the gain is from water retention, it sounds like you're doing very well!!

Made "Spanish Rice" last night using cauliflower and couldn't believe how good it was. Cauliflower has never been my favorite vegetable but there was no cauliflower flavor at all and DH asked "Is there any more?" Topped it with shredded cheddar cheese, ground meat, avocado and a spoonful of sour cream. It will definitely show up on my table again!

Dinner last night was "I'm starving...what can I eat right NOW?" I shopped all afternoon with a friend, went to the grocery store on the way home, and by the time I got home...STARVING! I immediately ate rotisserie chicken dipped in bleu cheese dressing, flax crackers and havarti cheese! No veggies (my bad). Rotisserie chickens are so handy! I'm making chicken salad out of it today.

I'm having Pecan-Crusted Chicken tenders baked in butter, cauliflower/bacon/cheese casserole (I'm trying to finish up that big bowl of German "Potato" Salad), and roasted asparagus. Maybe a few cherry tomatoes too. I'm making up for the veggies I didn't eat last night.

The butcher shop in my grocery (Lowe's Foods) makes the Pecan-Crusted chicken tenders, ready to bake or fry. They're on "special" this week, so I'm trying them. It's really too hot to cook, people. (heat index: 105 -110 in the sunny, humid SE)