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We had onion soup from the freezer.
There are frost warnings out for parts of SE Nebraska tonight and the low on Sunday is currently forecast to be 29. BRRRRR! And just a few days ago it was in the high 80's here.
We had deviled eggs and tuna salad on a bed of lettuce.
We had left over coq au vin for supper, but what I really wanted was a big hunk of bread to soak up the sauce!
Last night I made two batches of coq au vin, same recipe (Child's) but with two different wines, to take to the wines class at UNL today.
We had mozzarella cheese crust pizzas again, our pizza urgings are being sated.
I don't think I've ever seen the equivalent of the 6 week bran muffin recipe for banana muffins.
(These days most experts recommend against the 6 week bran muffin recipe because it can grow bacteria in the refrigerator.)
That having been said, I think the biggest challenge would be the bananas, I think they would start to turn a bit funky. It might be possible to mix up everything except the bananas and just add them in when you want to make a batch of banana muffins. The nuts might soften up over time, too.
Banana muffins freeze very well, before I went on the keto diet I was making as many as 120 mini-muffins at a time and freezing them in small bags of 2 or 3. My wife would grab a bag out of the freezer, stick it in her lunch bag and have them during the day. (They're pretty good if they're still a bit frozen, too.)
I haven't found a good recipe for keto banana muffins, bananas are not a low-carb food. I did find one that used banana extract, but we didn't like them. I might try it again some time using less of the extract, so that it has just a hint of banana flavor, not BANANA!!! (Putting in only a small amount of banana might work, too.)
I've been playing around with recipes for keto-friendly blueberry muffins. (3 or 4 blueberries in a mini-muffin only add about 5 carbs.) They seem to freeze well, too.
We had tacos.
We had mozzarella crust pizzas again tonight, this time with some red bell pepper slices on them. We've been going through pizza withdrawal on the keto diet, these hit the spot.
We had the mozzarella crust pizzas again, with mushroom and pepperoni but no tomato slices, they get too sloppy. I bought some 6" silicone cake pans to make them in, a lot easier getting them out of the pan and cleaning up! I probably need to set them on a paper towel to drain off the grease, though.
I had a small salad to go with it, under 20 carbs for the whole meal and very satisfying.
I keep tomato paste in a tube on hand in the fridge for dishes that need some tomato flavoring but not a big can of it. Sometime even just a tablespoon or two of ketchup is enough.
My wife always called dishes like your a concoction. These days I think of them as a "Chopped" special. 🙂
We had more of the beef stroganoff on cauliflower rice, and a small bowl of 4 bean salad (not low-carb but OK as an occasional side dish).
I've always thought Thin Mints are mis-labeled as to the size in a serving. Isn't it one stack?
We had beef stroganoff on cauliflower rice, tasty and 10 carbs/serving.
I had a sandwich made with keto bread, salami, cheese and turkey, Diane had eggs and bacon.
I made two related pizza recipes out of "The Wicked Good Ketogenic Diet Cookbook" by Amanda Hughes tonight.
One used a mozzarella crust, which I made by putting a cup of shredded mozzarella cheese in a 6" ring (2 cups for an 8" ring) and putting it in a 400 degree oven to melt and brown around the edges and on the bottom. Then put a little tomato sauce on it and sprinkle it with oregano and some Parmesan cheese. I also put a few mushrooms and a few thin slices of tomato on them. Put it back in the oven or under the broiler for a minute or two.
The other recipe used a slice of Genoa salami or pepperoni as a base, with sauce, mozzarella and any toppings, then put it under the broiler long enough to melt the cheese.
We liked the mozzarella crust one better, so I made a second round of them, another 6" one and an 8" one. I probably didn't leave them in the oven long enough and then I put too much toppings on them, so they were a bit sloppy to eat, but still tasty. We had enough left over for Diane's lunch tomorrow.
Total carbs were probably 6-8 carbs for the 6" one, 16 for the 8" one and 1-2 carbs each for the ones on the salami or pepperoni.
I'm sure we'll be making the mozzarella crust one for supper again, and I could see making the pepperoni or salami one as a quick lunch for me.
BTW, the Walmart deli has a 'sandwich pepperoni' that has no garlic in it and is just a bit spicy not overpowering.
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