[TiffNeedsChange]

OH I just had an amazing idea!!!!
I am going to make some big mac sauce, 2 hamburger patties and a slice of cheese.... I will slice thick "buns" from a head of iceberg lettuce and have a big mac for one day's lunch... Can't wait to give this a shot and see how it goes.

[sandyfanny]

My go-to-work lunch is chicken salad. I buy a rotisserie chicken and make chicken salad; the meat from one chicken takes care of lunch for three or four days easily.

I just add mayonnaise, chopped celery, freshly ground pepper, sea salt, and anything else that strikes me right...sometimes sliced black olives or sugar-free pickle relish. Then I don't have to think about lunch for several days since I keep it in the refrigerator at work all ready to eat. Enjoy your lunch!

[TiffNeedsChange]

Yummy chicken salad!!

[Serenity100]

Thanks for the heads up about the oopsie bread! This is the first I've heard of it. I have been loving my Muffins in a Minute, but I'm going to add this to my foods to eat list.

You know what I find so weird? When I googled oopsie bread it brought me to the website with all the recipes, but then there have been no more posts in four years. I wonder why.

[sandyfanny]

That's not a typo. Sometimes I put my chicken salad on a bed of spinach and cherry tomatoes and top it with sugar-free honey mustard dressing. Then I call it "Chicken Salad Salad."

[TiffNeedsChange]

I think that the thread google brought you to may have neen closed because it had so many posts. Speaking of oopsie rolls I need to make some tonighy for my hamburger tomorrow. I hope you like the oopsies, they are best the next day so don't get discoraged if it tastes strange hot out the oven.

[TiffNeedsChange]

Where have you found sugar free dressings sandyfanny? Last week I made my own honey mustard with mayo, yellow mustard, and stevia.

[sandyfanny]

This recipe is from Sugar-Free Sheila's site. When I make it, I use less mustard (1/4 c. at most) and add 2 T. cider vinegar to the recipe. I have my recipe on a recipe thread someplace. I also add Splenda and red pepper to taste - once you put too much in, you can't get it out! I use a whisk to get the ingredients mixed well. When I find the thread, I'll bump it up.


3/4 cup mayonnaise
½ cup mustard
¼ tsp. red cayenne pepper
¼ tsp. garlic powder
3 packets Splenda

Mix well & chill in refrigerator.