Monday, February 25, 2013

Menu Plan Monday: Week of February 25th 2013


So I am spillin ketones again.  Why, because after eating so much of the birthday cake I made for my niece this weekend I am no longer using them.  I could and should have created her a new paleo type lemon cake using the chocolate cake I have here.  The starch is so minimal that it still works well for our diet, yet normal enough to feel like regular cake in your mouth.  Hard work ahead for me this week getting my body back to where it was supposed to be burning ketones.  Week, maybe month.  Cheaters never win!! LOL.....

Oh hey, good news.  After four years I finally found a job to apply to that really think I will enjoy.  As long as my 10 year back ground check comes back clean (it will) I will be hired as a Plant-People vendor at Lowes to take care of our little towns garden center. You all KNOW i will love that right???  It is part time and flexible.  So I literally can only work the hours between dropoff and pickup at school.   I am so excited!!

I actually did not get to a few meals last week (spaghetti squash and pork chops).  One day we drove though and got bunless burgers at BK and another day we had a bring a dish Girl Scouts event that I forgot about so I sent in mini meatballs in sauce.  My daughter loved it!!!!

Monday:

Tuesday:

Wednesday:
Rosemary Chicken and Cauliflower Rice

Thursday:
Photo Credit: The Pioneer Woman
Country Fried Round Steak with Sautéed Cabbage

Friday:
Lenten Soup Supper at church.


Saturday:
Shopping in town, Out to Eat

Sunday:


Looking for inspiration? I can help in three different ways.
  1. Head on over to Orgjunkie.com and visit Laura's Menu Plan Monday.
  2. Visit Heather at Celiac Family, the Gluten Free Menu Swap headquarters!
  3. You can also view my past menu plans here 

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Monday, February 18, 2013

Menu Plan Monday: Week of February 18th, 2013


Still can't loose those last 10 pounds.  Truth is, I keep cheating.  Making stuff with sugar that I should not be.  Summer is coming, I need to push forward.

This week a few locals have asked me to type up this diet for them along with some suggested meal plans.  It was a massive undertaking, but I feel worthy material to have available.  It will be finished today.  Let me know if you are interested and I will send you a copy.


Monday 
Photo Credit: Kalyn's Kitchen

Tuesday:
Photo Credit: Peace, Love and Low Carb

Wednesday:
Photo Credit: Food Lover's Kitchen

Thursday:
Photo Credit: GreatFood360

Friday:


Saturday:

Green Leaf Lettuce Taco Dinner

Sunday:




Looking for inspiration? I can help in three different ways.
  1. Head on over to Orgjunkie.com and visit Laura's Menu Plan Monday.
  2. Visit Heather at Celiac Family, the Gluten Free Menu Swap headquarters!
  3. You can also view my past menu plans here 



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Fried Pork Chops with Sherry Mustard Sauce

This savory sauce is so incredibly good that you won't want to leave a bit behind on your plate.  I love how quick this dish is to whip up and the end result is guest quality.  Enjoy!

4 Pork Chops
1 tablespoon olive oil
3 Tablespoons Onion, minced (dried can be used)
1/4 cup sherry cooking wine (found at grocery store)
1 tablespoon yellow mustard
1 teaspoon Honey
1 cup chicken stock
1/4 cup Sour Cream
Salt and pepper to taste
  • Warm the oil in a large sautee pan over medium heat. 
  • Fry pork chops until done.
  • Sauté the onions until soft.
  • Add the sherry and cook for a minute. If using dried, add them at this time instead of step above. 
  • Add the mustard and honey. 
  • Stir, until the liquids thicken. 
  • Add the chicken stock and season with Salt and Pepper to taste. 
  • Bring the mixture up to a boil and reduce.
  • Stir in the Sour Cream, add the pork pieces.
  • Allow the sauce to simmer on low a second uncovered until reduced for a few more minutes.
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Sunday, February 10, 2013

Menu Plan Monday: Week of February 11th, 2013



Hey Guys, I'm Baaaaacccckkk!!! Sorry it has been so long.  Classes started back up and Algebra swallowed my January!

True story, hubby has not fit into his denim jacket since College.  BEFORE he know me in fact.  He decided to put this jacket on over the weekend, feeling like its time to, at least, try it on in private.  The coat closet is one place I rarely purge.  Especially not his side.  The kids perhaps, but definitely not the hubs or myself.  So the jacket fit.  What did he find in his pocket?  Three pay stubs dated 1994. Just before he met me in fact. Pay stubs from before ATM machines when you had to go to the bank and cash your payroll checks.  Neat huh?  What is especially neat is how he made less than what my mom makes now at Walmart.  LOL!!!

The Meatloaf we had Saturday sure was good.  I used my Old Fashioned Meatloaf recipe and swapped out Almond Flour for the oats and a half the mount of tomato sauce for the tomatoes.  Very good!  Not sure why I decided on the Almond Flour since it really is nothing like oats, except I had to use SOMETHING.  It had been a long time since I had Meatloaf on the menu and I forgot just how much I loved this savory dish!


Monday:
Hungarian Pot Roast (crockpot recipe)

Tuesday (Fat Tuesday):

Wednesday:
Spaghetti Squash with Bolognese meat Sauce

Thursday:
Eating Out

Friday:
Photo Credit: Peace, Love and Low Carb Blog

Saturday:
Fried Pork Chops with a Mustard Cream Sauce and Sauteed Onions



Looking for inspiration? I can help in three different ways.
  1. Head on over to Orgjunkie.com and visit Laura's Menu Plan Monday.
  2. Visit Heather at Celiac Family, the Gluten Free Menu Swap headquarters!
  3. You can also view my past menu plans here 



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Tuesday, February 5, 2013

Paleo Chocolate Cake

Do you know how you can tell if a "specialty diet" cake is good?  Take it to the superbowl party full of wheat eaters and look to see half eaten cupcakes laying around.  There were none.  Maybe they were too drunk to tell if the cupcake was good or not?  LOL.  No... Try the cupcake.  It is good.  I promise.


1/3 cup Coconut Flour
1/3 cup Almond Flour (Honeyville)
1/3 cup unsweetened Cocoa Powder
1/4 cup Arrowroot Starch
1 teaspoon Baking Soda
1/2 teaspoon Salt

4 Eggs
1/3 cup Honey
1/3 cup Coconut Oil, melted (or butter,softened)
2/3 cup Almond Milk
1/4 cup Sour Cream
1 tablespoon Vanilla

Preheat oven to 350 degrees.
  • Combine dry ingredinets and mix well. 
  • Add in wet ingreidnets and fully combine.
  • Add 1/3rd cup into regular sized muffin papers.
  • Bake at 350 for 20 to 22 minutes.
 
 
Frosting
 
1 cup Dark Chocolate chips
1/2 cup Coconut Oil
2 Tablespoons Honey
2 Tablespoons Coconut Nectar Sugar
1 teaspoon vanilla
1/8th teaspoon Salt
 
Melt, Chill, Whip
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