Okay, last week's menu was a wash. I planned 6 days and we ate 2 of them. I was running around like a chicken all week and cooking was low on the totem pole. The only things I made from last week were the Shrimp and Grits and the Pot Roast. The rest would have gotten bumped to this week, but now I am not in the mood for any of it.
So, here is the new week's menu!
Monday--Burger Florentine
Tuesday--Grilled Fish Tacos with Low Carb Tortillas and homemade Guacamole
Wednesday--BBQ Chicken with homemade Alabama White BBQ sauce
Thursday--Chili
Friday--Out for our 16th Anniversary
Saturday--Turkey Legs and Yard long beers at the Renaissance Festival--it got cancelled last weekend due to rain, but we would have eaten this twice anyway!
Burger Florentine
by Dottie at the Low Carb Friends board
2 lbs ground beef
1/2 cup diced onion
1 bag frozen spinach*
8 oz cream cheese
1/2 cup heavy cream
1/2 cup parmesan cheese
Salt and Pepper
Brown ground beef and onions. Add spinach and cook until meat is done.
Meanwhile, cut cream cheese into several small cubes (ie break it into little pieces with your fingers). Add to cooked meat mixture along with cream, parmesan and salt and pepper. Cover pan with lid and cook a few minutes until cream cheese is softened then mix everything together well.
You could now bake this in a casserole for 20 minutes on 350 like the recipe says, but i never do. This is like hamburger helper for me and gets served right out of the skillet. Make sure you use enough salt and pepper...this stuff is awesome.
*(sub chopped broccoli if you dont like spinach, but spinach is waaay better)
Alabama White BBQ Sauce
from Low Carb BBQ Book by Dana Carpenter
1/2 cup mayo
3 tbsp white wine vinegar
1 tsp spicy mustard
1/2 tsp creole seasoning
1 clove crushed garlic
1 tsp prepared horseradish
Just whisk this alltogether and baste chicken with it. Turns an amber color when you smoke it on the grill.
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