Wednesday, May 25, 2011
I took this recipe that Tracy shared on her daily blog. This works as a low carb recipe so I posted it here. I don't particularly like Asparagus so I was thinking you could use fresh green beans from your garden this summer as a substitute!
1 lb. asparagus, trimmed and cut in 1-inch diagonal slices
2 T. olive oil
1/4 c. beef broth
4 to 5 slices bacon, crisply cooked and cut into bite-size pieces
pepper to taste
2 T. sesame seed, lightly toasted
In a skillet over medium heat, cook asparagus in oil for 2 to 3 minutes. Add beef broth; cover, reduce heat and simmer for 4 to 5 minutes, until asparagus is cooked to desired tenderness. Stir in bacon, pepper and sesame seed. Serves 4.
Monday, May 16, 2011
Other good snack options are:
Deviled Eggs made with mayonnaise not miracle whip
Celery with just a taste of peanut butter on top
Celery with cheese
Any Atkins candy bars
Any kind of nut or seed
What are your favorites?
Monday, May 9, 2011
All I did for this recipe was to exchange the noodles for broccoli. This was delicious. Just make your lasagna like normal, taking care to watch the carb count in the tomato sauce that you use. Instead of layering the lasagna noodles with the meat sauce and cheeses, I just dumped the broccoli, cottage cheese, meat sauce and the mozarella cheese all together and mixed them up. Then I added more mozarella cheese on top to make a nice crust. Cook it until the cheese is melted and everything is warmed through at 400 degrees.
My husband liked this better than the pan of lasagna I made for the boys. It stayed more moist and had a great flavor. I think you could use cauliflower or any other vegetable you would like.