Sandyfanny-the pfeffersteak sounds great!
Tonight will be chicken breast coated in pork cracklins and parmesean cheese with a salad & olive oil dressing

Success at the German Restaurant! YAY! Big victory over major temptation! I had the pfeffersteak, the house salad, and a double order of steamed veggies - broccoli, cauliflower, etc. - instead of German potato salad. I passed on the rolls and the German Potato Pancakes (which are AMAZING). Best of all: I didn't order dessert; their pastries are authentic Austrian/German deliciousness, and I didn't buy a streudel to take home or anywhere else!

Your chicken sounds really good. I'm learning (again!) to appreciate a simple dinner of a well-prepared protein and a salad. Yay for us!

Sandy...good for you! European desserts and pastries are SO hard to pass up, arent they?! The one thing I LOVE about Atkins is that you lose that desire to eat them. When Im satisfied with a meal, I find I dont really NEED to have a sweet finish to a meal.

Thank you, Simona. Your weight loss journey is an inspiration.

Tonight I'm having some of those yummy chicken tenders from my grocer. I'm making Dottie's Green Bean Casserole from Linda's Low Carb site; it's one of my favorite ways to eat the nice veggies. I might have a few cherry tomatoes too.

(My tweaks for the green bean casserole are on the "Recipes from 'What's for Dinner?'" thread.)

Tonight I'm having thick-cut grilled pork chops; I'm marinating them in ginger sesame salad dressing first. And I'm having the green bean casserole I made yesterday and maybe a small spinach salad with cucumber and cherry tomatoes. It's really too hot to cook inside today - glad I have the electric patio grill!

I had BBQ chicken and a salad with feta dressing. I BBQ'd between dips in my friend's pool-was very nice.

So hello chickies!
I've been on vacation in Mexico.
Tonight I made a salad with fresh mozerella cheese -cubed, cucumber - cubed, cilantro, jalepeno - diced, 1/3 tomato diced , lemn zest and leon juice with olive oil as the dressing.

Islandchick ypu lucky lady! Was it nice there? That salad sounds yummy.

Islandchick, your salad does sound perfect for hot, sticky summer weather. And, Tiff, your pool / barbecue fun sounds good too!

Hmmm, flying by the seat of my pants tonight.
Decided to make spaghetti and meatballs but in order to make it low carb I ground up the rest of my leftover spicy pork rinds (from breading the chicken) and put that in with my ground meat (w/eggs, garlic, onion, celery, seasonings). Making low carb spaghetti sauce with spinach in it as well.... I just hope that the meatballs stay together!
On the side I have some garlic Parmesan flax crackers that I just finished baking.

So glad that this meal will last a couple of days!

ETA: The meatballs and sauce turned out AMAZING! YAY for pork rinds lol

I have a question! I am just on induction right now and i know he says that 10-15 grams of carbs must come from veggies. So if i am eating 2 cups lettuce which is 3 grams and 1 small tomato which is 3 carbs. Does that mean i have another 10 carbs to use on veggies?? Because i've been just eating 2 cups of veggies a day plus 1 cup cucumbers or half a tomato as he has in the book. I would really appreciate an answer to this.

You should be eating 2-3 cups of leafy greens and up to 1 cup cooked veggies per day ( this may vary depending on which book you're following). So what you have listed there, you ate 6 grams of carbs which leave you with 14 left for the day. Of those 14 you can eat up to 10 (of the remaining 14) grams carbs from other sources (such as eggs, cheese, etc), or you can just eat 20 grams worth of veggies by eating a few more veggies into your meals. I have never gotten to 20 grams only from veggies though. Usually about 5 grams come from either eggs, cheese, splenda, etc.

Tiff, your spaghetti sauce with spinach sounds delicious. I love spinach almost any way. Would you post the recipe? Even it its "little of this, a little of that"?

Last night I had Dottie's Green Bean Casserole (I have a LOT of that left, but I really like it) and grilled pork chops left from Wednesday night. Haven't figured out tonight yet, but I have some lean ground beef I should use. Have a happy Saturday, everyone.

Sure Sandy!!
I processed 4 stalks celery, 1 medium onion, and about 8 cloves garlic together in a food processor (used between both the meatballs and sauce)

The meatballs: 2 lbs 80/20 ground chuck (was on sale), 1/2 bag of puffy spicy pork rinds processed, 1-2 T Italian seasoning, some Mrs. Dash, salt/black pepper/white pepper to taste, about 1/3 of the processed onion/celery/garlic mix, 2 eggs, parsley, ~ 1/2 tsp onion powder, ~ 1/2 tsp garlic powder... combined all ingredients until it was no longer sticky and baked at 375 for 20-25 mins. (my meatballs were kind of big)

Sauce: 2/3 of the garlic/celery/onion mix sauteed in some olive oil, then I added 1 can tomato sauce (no sugar added to any canned ingredients), 1 can diced tomatoes, 1 small can tomato paste (about 4-6 oz), 1 can mushrooms, a little garlic powder, dried italian seasoning (maybe 1 T), sprinkles of onion powder, parsley, black pepper, salt, about 1/6-1/4 cup splenda, cooked that on low for about 30 minutes then added a can of chopped spinach and cooked for another 15 minutes.

Normally after the meatballs were finished baking I would add them to my sauce and simmer for about 5-10 minutes but I used a small saucepan for the sauce and couldn't fit them in.

Served 4 meatballs with some sauce on top and sprinkles of Parmesan cheese.

To serve on the side I made a batch of Garlic Parmesean Flax Cracker dipped in a little garlic butter (wanted some garlic bread type side). I got that recipe from food.com and I used GOLDEN FLAX MEAL (the golden has less of a funky flavor), after I finished the bake time I followed a commentor's advice and turned off my oven, flipped the cracker over and let it dry out on the other side.

1 cup flax seed meal 1/3 cup parmesan cheese, grated 1 1/2 teaspoons garlic powder 1/2 teaspoon salt 1/2 cup water Directions: 1 Heat oven to 400°F. 2 Mix all ingredients together. 3 Spoon onto sheet pan which is covered with a silicone mat or greased parchment paper. 4 Cover the mixture with a piece of parchment or waxed paper. 5 Even out the mixture to about 1/8 inch. I find a straight edge, like a ruler, works well, though you can use a rolling pin or wine bottle too. The important thing is not to let it be too thin around the edges or that part will overcook before the center firms up. 6 So after you spread it out, remove the paper and go around the edges with your finger and push the thin part inwards to even it up. 7 Bake until the center is no longer soft, about 15-18 minutes. If it starts to get more than a little brown around the edges, remove from oven. 8 Let cool completely - it will continue to crisp up. 9 Break into pieces. 10 The whole recipe is 6 grams of effective carbohydrate plus 35 grams of fiber.



ETA: THE SAUCE & MEATBALLS WAS MORE THAN ENOUGH FOR 3 MEALS FOR 3 PEOPLE. I am probably going to end up freezing a good bit.