Wednesday, January 2, 2002
I made Dottie's Stuffed Mushrooms for our family gathering last Saturday night. Everyone loved them. I doubled the recipe and used 1 1/2 lbs. of mushrooms, but there would have still been enough filling for 2lbs. of mushrooms. I mixed the leftover filling with some beaten eggs for some sausage scrambled eggs. Everyone liked that too. Yesterday, I chopped up the leftover stuffed mushrooms and added to scrambled eggs. Even better! Check out the recipe, it's under Appetizers.
Monday, January 7, 2002
2 scrambled eggs with onion, peppers and 1/2 oz. cheese - 4 carbs
Spinach Lasagna (from freezer) - 6 carbs 
Small salad - 2.5 carbs
"Nachos" - 1 carb (a quick snack)
1 cup homemade chicken broth - 0 carbs
Grilled chicken breasts with Mushroom Sauce - 4 carbs
Small salad - 2.5 carbs
TOTAL CARBS = 20
I've found it very convenient to keep a variety of pre-chopped vegetables and things in the freezer. That way, I can just measure out a little onion or green pepper, etc. as I need it and nothing goes to waste. Here's a list of things to keep on hand in the freezer. After chopping your vegetables, etc., arrange them in a single layer on a baking sheet and put in freezer. When frozen solid, break up and put in ziploc bags or plastic containers.
KEEP ON HAND IN FREEZER:
Chopped green and red peppers
Chopped jalapeno and other hot peppers
Diced, raw or crisp-cooked bacon
Diced ham
Crumbled, cooked breakfast sausage (nice to add to eggs in the morning)
Chopped onions
Sliced mushrooms
Chopped celery
Chopped leeks
Chopped green onions
Cilantro (wash, dry well and chop)
Parsley (wash, dry well and chop)
Lemon or lime juice (freeze in ice cube trays, then store in plastic bag)
Lemon, orange or lime peel (peel in large pieces, then chop frozen, as needed)
Nuts
Sesame seeds
Sunflower seeds
Individual servings of leftover main dishes (pizza, lasagna, casseroles, etc.) - very handy for a quick meal
Strawberries, blueberries and raspberries
We just bought a scale yesterday so I can start weighing myself. I had no idea how much I weighed, but it turns out my guess wasn't too far off.
Tuesday, January 8, 2002
Chicken Salad, 1/6 recipe - 1 carb
Salad - 2.5 carbs
Hamburger - 0 carbs
Mexican Quiche, 1/6 recipe - 3 carbs
1/2 serving vegetables - 3 carbs
String cheese - 1 carb
Make Me Stuffed Peppers - 7.5 carbs
Small salad - 2.5 carbs
TOTAL CARBS = 20.5
Wednesday, January 9, 2002
Mexican Quiche, 1/6 recipe - 3 carbs
Verde burger - 1 carb
1 serving vegetables - 6 carbs
Chicken Salad with Shredded Lettuce Salad - 3 carbs
Broiled Fish - 0 carbs
Yellow squash - 6 carbs
TOTAL CARBS = 19 carbs
Thursday, January 10, 2002
Chicken Salad, 1/6 recipe - 1 carb
Mexican Quiche, 1/6 recipe - 3 carbs
1 serving vegetables - 6 carbs
Make Me Stuffed Peppers - 7.5 carbs
Fajita Skillet (Denny's - 2 eggs, cheese, grilled chicken breast, sauteed peppers and onions) - 6 carbs
TOTAL CARBS = 23.5
Friday, January 11, 2002
Early Rise Breakfast - 3 carbs (from freezer)
Rutabaga with butter - 6 carbs
Mexican Quiche, 1/6 recipe - 3 carbs
Salad - 2.5 carbs
Chicken Salad, 1/6 recipe - 1 carb
BLT Chicken Salad - 4.5 carbs
TOTAL CARBS = 20
Saturday, January 12, 2002
Mexican Quiche, 1/6 recipe - 3 carbs
Rutabaga with butter - 6 carbs
Chicken Salad, 1/6 recipe - 1 carbs
BLT Chicken Salad - 4.5 carbs
Rouladen - 0 carbs
Just Like Stuffed Baked Potatoes, 1/6 recipe - 5 carbs
TOTAL CARBS = 19.5
The Stuffed Baked Potato recipe is definitely better with cream cheese than with sour cream. Sour cream is too liquidy and the chives from the cream cheese give it a great flavor. I left the cauliflower a little more chunky this time and I liked the texture better. I also added another 4 oz. of cheese and that was nicer too (add another .5 carb to the count per serving). Since I had my meat in the oven, I cooked this in the microwave instead. I set it to 50% power and did it for about 40 minutes (turning the dish after 20 minutes). You have to watch it though, because it gets a little crusty and brown in the corners.
Monday, January 14, 2002
Early Rise Breakfast - 3 carbs (from freezer)
Rutabaga with butter - 6 carbs
Rouladen - 0 carbs
Just Like Stuffed Baked Potatoes, 1/6 recipe - 5 carbs
Chicken Parmesan II - 3.5 carbs
Salad - 2.5 carbs
Diet cherry jello with 1/4 cup cream, whipped - 3 carbs
TOTAL CARBS = 23
Wednesday, January 16, 2002
Mock Danish - 3.5 carbs
Broccoli Quiche - 5 carbs
Salad - 2.5 carbs
Tuna Casserole II - 7.5 carbs
Salad - 2.5 carbs
TOTAL CARBS = 21
Friday, January 18, 2002
Tuna Casserole II - 7.5 carbs
"Whopper" with cheese - 3.5 carbs
Turkey - 0 carbs
Green Bean Casserole, 1/8 recipe - 6 carbs
Cranberry Relish, 1/6 recipe - 1.5 carbs
Pumpkin Custard with 1 oz. whipped cream, 1/8 recipe - 8 carbs
TOTAL CARBS = 26.5
This is the second time I've made Dottie's Green Bean Casserole. I made a change this time and it's better and doesn't get any liquid in the bottom of the dish. I left out the 1/4 cup cream and substituted another 4 oz. of cheese. The carb count remains the same and the whole thing holds together better. Yummy!
I learned something new about whipping heavy/whipping cream. I'd seen chefs do it on TV and wondered how they could do it by hand, but it's really easy and works great. Just put the cream in a large metal bowl and beat it with a wire whisk. It beats up thick in much less time than with an electric mixer and with much less splatter all over the place. It's easier to do if you put the bowl in the kitchen sink so you're not having to keep your arm so high. The great thing is that when it's broken down and gotten liquidy the next day, just whisk it again and it will become just as stiff as the first day in just a few seconds. I've got an ISI cream whipper, but I like to save the chargers for when I'm making a whole pint of cream. Sometimes the old-fashioned way is the way to go.
Saturday, January 19, 2002
Broccoli Quiche - 5 carbs
Chef Salad - 4 carbs
Turkey - 0 carbs
Green Bean Casserole, 1/8 recipe - 6 carbs
Cranberry Relish, 1/6 recipe - 1.5 carbs
Pumpkin Custard with 1 oz. whipped cream, 1/8 recipe - 8 carbs
TOTAL CARBS = 24.5
Tuesday, January 22, 2002
Broccoli Quiche - 5 carbs
Taco Bake, 1/8 recipe - 4.5 carbs
Turkey soup - 1 carb
Chicken Parmesan II - 3.5 carbs (from freezer)
Green Bean Casserole, 1/8 recipe - 6 carbs
TOTAL CARBS = 20
Saturday, January 26, 2002
Bacon & Swiss Quiche, 1/6 recipe - 3 carbs
Salad - 2.5 carbs
Rouladen - 0 carbs (from freezer)
Just Like Stuffed Baked Potatoes, 1/6 recipe - 5.5 carbs
Chinese Fried "Rice", 1/6 recipe - 3.5 carbs
Baked Sesame Chicken, 1/4 recipe - 2.5 carbs
TOTAL CARBS = 17
Tuesday, January 29, 2002
Chicken and Broccoli Casserole, 1/4 recipe - 7 carbs
Hamburger Gravy over cauliflower, 1/5 recipe - 8 carbs
Early Rise Breakfast, 1/12 recipe - 3 carbs
Salad - 2.5 carbs
TOTAL CARBS = 20.5
Wednesday, January 30, 2002
Early Rise Breakfast, 1/12 recipe - 3 carbs
Chicken and Broccoli Casserole, 1/4 recipe - 7 carbs
Even Greater Caesar Salad with grilled chicken, 1/4 recipe - 7 carbs
TOTAL CARBS = 21