That sounds fantastic, Adam. I'll have to make that!

It really is. Let me know how it comes out. Side choices are endless. Next time we make it I'll take a pic. Oh sautéed onions and or mushrooms are a fantastic addition

Just be prepared, Adam. I might have to "Wisconsin it up" with some lettuce and a dollop of sour cream! (I hope Lufkin isn't watching. )

Do it. it's fine with me and a lot of people put both on it along with quac or avocado, tomatoes etc... honestly garnishes are almost endless.

Here are our last two low carb suppers. Thursday night, we had salmon with Waggler sauce and some garden asparagus.


Last night, we had prime rib with a little creamed horseradish, and I made cauliflower rice pilaf for the first time.

I sauteed up butter, onion, minced celery, a little bit of minced carrot, chicken bouillon paste, saffron and almonds, and then steamed and added the cauliflower "rice" at the end. It turned out pretty good!

I've also been working my way through a layer salad.

This is like a seven layer salad, only it doesn't have peas. Just a family thing. Mom mom never made it with peas. I guess that makes it a six layer salad. Mine has iceberg lettuce, celery, green pepper, onion, mayo, Splenda, Colby cheese and bacon. I could live on that stuff.

Come to think of it, I will be having prime rib and layer salad for breakfast. Oooooh, that's tough.

Looks good as always.
I thought I took a picture of breakfast but I was mistaken. Had an egg casarole (quiche but way bigger) had spinach, maters, onions, cheese.

I made and ate way too much shrimp ceviche yesterday. Pretty much just protein and vegetables.
I should have taken a picture.
ingredients;

spot prawns, blanched not cooked
juice from 2 limes and 2 lemons
hot chili powder

tomatoes
onion
cilantro
avocado
cucumber
salt

Dice up shelled raw/blanched shrimp, marinade in citrus juice for two hours. Then add diced up vegetables for one more hour. Eat with tortilla chips, or my preferred method, with a large table spoon. I can't shovel it in fast enough just using chips.

Man all this is great ! I haven't been able to make the caulif. salad yet but I will. Its amazing that it can be prepared to resemble mashed potatoes, or rice. And bland enough to absorb any seasonings that also resembles taters or rice.

Come to think of it, most potatoes and rice types are pretty bland themselves-and so dressing them up with butter,sauces, seasonings, is key also.

Cool !

With this alternative, you can have your potatoes and eat it too

Thanks, Adam! Those eggs sound good. Have you ever tried making a recipe like that in a muffin pan so you have a bunch of single servings made up? That's a nice trick for low carb diets. Sharon has some great ideas there. Eggs and breakfast meats are great for low carb dieting, but people often find it tough to stop and and take the time to make them in the morning. If you precook some kind of egg/cheese/meat dish in muffin tins, you can bag them up and just grab a couple to microwave in the mornings. I think Sharon even freezes them too.

Waggler, I hate to correct you, but I'm not sure such a thing as "way too much shrimp ceviche" even exists! It's way too hot out here today and that sounds refreshing! Thank you for that recipe!

Sharon, I am working on a couple of pasta alternatives too ... You got me thinking about stuffed bell peppers again and I picked up a few things for those. Not enough time to make them today though so we're going to have a couple of ribeyes and a salad tonight!

Patrice, no I haven't thought about that great idea. I'll have to do it, especially since cooking can be a huge task for me.
Mmmmm ceivche. My best friends wife makes it with crab meat shrimp cucumbers lemon/lime and cilantro s&p

Stuffed bells sound good

When you're feeling up to it, it would probably be a great idea for you, Adam. Then you'd have something easy to grab for breakfast on a day when you feel kind of hungry but not quite up to cooking! When you do make some, I'll be looking for photos!

I finally found my pics of our dishes we made in an italian restaurant in the Bronx. 1 dad and myself from the Ronald McDonald house in NY and a couple from Make A Wish NJ had the opportunity to cook at a renowned Italian Restaurant. It was a private fundraiser event with about 20 people total and we not only enjoyed a sample menu of about 25 different plates each but also bottles of red wine at $2500 each bottle. It was a night that I won't forget. Made a couple of good friends too.

Fresh octopus which was grilled slowly.


Fried non breaded eggplant with a puttanesca sauce and we added some olives to it.



the mozzarella at this point was maybe 1-1.5 hrs old we bought it directly out of the broiler/kettle. Served on top of grilled tomatoes, grilled bells and button mushrooms.


By that time the other quests arrived so we mingled in the wine cellar while dinner was getting finished which also included fresh lamb 4 different ways. No pictures

That is exquisite, Adam. What an amazing sampling of foods and wine. I have to hear more about non-breaded eggplant. Zim grows a lot and we make a classic (breaded) eggplant parmigiana with fresh tomato sauce, but more lower carb options there would be wonderful. Anything with fresh mozzarella and olive oil and tomatoes like a caprese salad is something I look forward to for most of the year to enjoy for such a short time! Thanks for posting those photos! Wow!

Patrice, made your cauliflower potato salad. It was great, will be making more.
Thanks

Thanks! That's great to hear, Rpmartin! If you find any of the other dishes interesting but need a recipe, I think I can dig up any of them at this point.

Thanks Patrice it truly was amazing. Oh I forgot to take pics of the desserts just dessert alone was probably 7 different desserts. I don't think I'll ever have such amazing wine again. One day I'll share the whole experience.

If I recall correctly we sliced it "thick" maybe 3/4" orizontally/width wise had the grill smoking hot and cooked 1-2 minutes both sides just for grill marks, pan fried in Italian olive oil s&p to taste until el dente, topped with fresh hot from the pot puttanesca sauce. By the time you dig in it was tender moist and melted in your mouth.
You're welcome I'm blessed to share.

Just started the low carb thing.Easy breakfast recipes would be great. Maybe something that could made up in a large batch then frozen in portions so would be quick and easy. Always open to new ideas.

Thanks

Make quiche. Quick easy and large portions. For individual portions bake in cupcake/muffin tins (Patrice idea). Tons of recipes online.

Thank you, Adam! I think I'll have to hear more about that adventure too.

You're welcome, RP! I originally saw the muffin pan thing in some online recipes, but I know Sharon had made one and posted photos somewhere earlier. Hers looked great. The one I made and photographed was kind of bland and dry. I want to try a few different combinations of eggs, cheeses and meats done that way. I think part of the trick is to bake the things until they're just barely done, so you can microwave them later and not have the eggs overcooked too badly. I'll try some recipes out and report back ... In the meantime, eggs with ham, bacon or sausage is a good low carb breakfast. You can use ham to sop up yokes of fried eggs, or have one piece of a low carb bread toasted. That's always good. Getting a bunch of the muffins pre-made would sure save some time though!

OK !! Heres the breakfast menu that can be wrapped and frozen for easy meals later. Easy to prepare and good !

Ham, scallions or leeks,cheese and eggs . Make sure and oil the pan! I think oven temp is around 200-250 . Watch it to see when they're done.