Sorry to say, but this site has been so depressing for a few days. I thought I'd ask an average, everyday question....to make us all feel a little more normal today.
I made Eggplant Lasagna, and my BIL and SIL are coming for dinner. They leave for Cali tomorrow to see their beautiful grand daughter.
Sorry, sometimes we just need some REGULAR conversation.......or at least THIS caregiver does.
I used to parboil drumettes
a bit before throwing bar b q sauce on them and baking in the oven
Perfect every time
But they smell heavenly, mmmmmmm!!!
I made steak on a small bed of steamed rice, and a side of nopales. Shared some steak and bone with poodle for her dinner.
(Credit to website called holistacallyengineered - I won't put the link to avoid it being deleted, but you can find it...)
Low Carb “Apple” Crisp:
6 Chayote Squash (or 10 medium zucchinis), peeled and cored
1/4 cup + 2 Tbsp lemon juice
3/4 cup equivalent sweetener of choice (I used Swerve)
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1 cup almond flour
3/4 cup sliced almonds
3/4 cup walnuts, chopped
4 Tbsp equivalent sweetener of choice (I used Swerve)
1 1/2 tsp cinnamon
1/2 tsp vanilla
1/8 tsp salt
4 Tbsp coconut oil
Preheat oven to 350 F. Using a mandolin with a medium thickness setting, slice the Chayote squash (or cut the zucchini into large chunks). Add the squash, lemon juice, sweetener, 1 1/2 tsp cinnamon, and nutmeg to a large sauce pot. Cover and cook over medium-high heat for 15-20 minutes, stirring occasionally. Add the squash (try not to add too much of the liquid) to a baking dish (I used a 9″ pie plate). Bake for 45 minutes (I stirred the squash every 15 minutes).
While the squash is baking, making the crisp topping. Combine the remaining ingredients. After the squash has baked for 45 minutes, add the crisp topping and bake for another 20 minutes or until the topping is golden brown and the squash is tender.
Net Carb Count*:
Low Carb “Apple” Crisp: 50 net carbs (for the entire recipe–yields 8 servings–6.25 net carb per serving)
*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts and gluten information.
Comments: To shorten the bake time of the “Apple” Crisp cook the apples longer on the stove-top or microwave until tender. If you have sensitive skin, be sure to wear gloves when dealing with the Chayote squash as it can have a drying effect on the skin. If you use zucchini it will not take as long to cook so watch the baking time. You’ll be able to fool your family with this “Apple” Crisp. They’ll never know it’s made from squash.
Devilled eggs
Sliced up eggs to top salads
Packaged up 7 individual salads (will add toppings when I eat them)
Sliced up meats & cheeses for salads
Tuna salad
Sliced up some ring bologna for snacks
Loaded cauliflower casserole
"Apple" crisp (made with zucchini)
Crack slaw (kind of like an inside-out eggroll - hamburger, seasonings, cabbage, etc - served hot)
I'll eat well this next week - and have some for the freezer too!
Going to do a bit of food prep today and tomorrow for the coming week so I can stay on track with my eating and not have to cook when it's hot. I already know I'm going to cheat a little bit tomorrow on my trip north and have some foods I love but don't eat often, because I can't get them around here. :-)
I was struggling with trying to figure out how to get those favorite foods and not have to leave my dog in the vehicle, since he travels with me on these cat transports. My A/C isn't working right now, and it's supposed to be 90 tomorrow, though it will be cooler where I'm going (close to 2 of the Great Lakes, always at least 10 degrees cooler by the water). Found a solution - I forgot all about the retro-style drive-in restaurant that's only 1/2 mile from where I'm going. Good prices too! We'll see how the food is tomorrow - people rave about their burgers, but I'm not going for burgers, so we'll see how they do with other things. :-)
Of course, inevitably I eat one too many chili peppers and I'm wishing I hadn't
I had a chopped salad with chicken tonight- left most of the chicken
I'm still hungry and there's an in n out on my way home from hoca
I like In-n-Out. The only complaint I have is how thin their patties are. I have to order at least a double and sometimes a tripple to get enough meat.
That's what a hamburger is
All about
Sounds like another delicious meal. It was rice, sausage and stuff tofu today. I'm thinking pizza for tomorrow.:-)
I am going to the library today if the book Eat to live isn't available there I'll go to Amazon and also check out Pinterest for the Weight Watchers recipes. Wish me luck!
Also, Thank you for the Well wishes for her upcoming 100th Birthday on June 6th TripleG
I use to like BOCA burgers until I read up on them. Be careful with the veggie burgers.
TripleG! Happy Birthday to your amazing mother!
The first guide I used to give me ideas of what to eat was a borrowed Weight Watchers booklet that I xeroxed and studied closely. This was in 1968. There were good ideas for complete meals, quick breakfast, light lunch, snacks and a chart telling which were the most nutritious foods. I’d never heard of some of the foods but tried some and liked them. Broccoli and zucchini were trendy then like kale and quinoa are now!!
Of course, look through Amazon where there are numerous simple nutrition, cooking and meal ideas in short book form. See if there are any children cookbooks, since you said you are inexperienced. Take your time, anyone can learn to cook. Keep a list of foods that have given your mom a stomach ache and those are off limits. I’ve cooked for 55 years.
I'd like to offer her some variety but am new to cooking. I've always had a kitchen because they came with the house I bought.
I could use some help with recipes without Milk (dairy), Breading on the meat, Gravy, Grease /fried, or hard to digest vegetables such as broccoli, cauliflower, asparagus,
cabbage.
Any help would be greatly appreciated.