I usually plan my meals out pretty much each week---but I do have some staples that stay in the house just in case I'm not in the mood for what I have on my menu for the day----today was gonna be some chicken thighs cacciatore style---but got a good bunch of recipes in my email today so here's what I'm having for dinner

Chinese Chicken Wings

* 18 chicken wings
* 1/2 cup soy sauce
* 1/2 cup white wine
* 1/4 cup vegetable oil(coconut oil for me)
* 3 cloves garlic, minced
* 1 tablespoon fresh grated ginger
* 1 1/2 teaspoon Chinese five spice powder

PREPARATION:
Mix all ingredients together except wings. Place wings and marinade in a resealable bag and refrigerate for at least 1 hour. Preheat grill. Place on grill (a grill basket works great for this) and cook until done.


Baked Belgian Endive

* 1 tablespoon olive oil(coconut oil here too)
* 2 tablespoons butter
* 1 1/4 to 1 1/2 pounds Belgian endive (about 6 to 8)
* Salt and pepper
* 3/4 cup chicken broth
* 2 tablespoons crumbled cooked bacon
* 2 tablespoons diced roasted red bell pepper

PREPARATION:
Heat oven to 375°. Grease a baking dish or spray with a cooking spray.
Trim a thin slice from the root end and remove outer leaves. Rinse the endive well, then cut in half lengthwise.
Heat the olive oil and butter in a large skillet over medium-low heat.
Place the endive in a single layer in the skillet (you will need to do this in batches), cut side down, and sprinkle with salt and pepper. Cook the endive for about 5 minutes, or until lightly browned. Turn and cook on the other side for 2 minutes longer. Transfer to the prepared baking dish, cut side up. When all of the endive are cooked and in the baking dish, add the chicken broth and bacon to the skillet; bring to a boil. Pour chicken broth mixture over the endive; sprinkle with roasted red pepper. Bake for 30 minutes. Remove foil and continue cooking for about 10 minutes longer.

Serves 4.


I use endive raw alot---the little "boat-shaped" leaves are perfect for stuffing with things, like shrimp salad etc---

then all the leftovers will be divided up and frozen for a later day---

so what's on the menu for you tonight???

[FONT=Courier][SIZE=7][COLOR=green] The wings sound delish!! I may just have to try em out!! We had dreamfields pasta and homemade sketti sauce, Not a clue what the totals were on the sauce,, but I did use ground chicken, and a BUNCH of veggies in it,, mushrooms and onions and green peppers and diced tomatoes,, I like a chunky sauce! It turned out pretty good,, I hate how jarred sauced have all the sugar.

Taking the given advice though, i'm going to start leaving out some of the fiber stuff i've been having,, (ie,, south beachy) I just don't really feel like it's working for me,, I'll know more Monday when I weigh in.

Yesterday was baked chicken breast, with a barbque seasoning rub, mashed sweet potatoes (with a couple T heavy cream and some butter) and green beans,, was yummo!!

I don't have wings at the moment,,, wonder if legs would work? Or are they to fatty?

Yum The endive sounds yummy to me and the chicken sounds delish but I don't eat skin(even before while gaining all the weight, you wouldn't think I'd be this heavy as picky as I am ), maybe I will try it with skinless thighs

I' had chicken italian sauasage(Amy's ) sliced up with peppers and onions sauteed in olive oil
Salad with italian dressing
Pretty basic no frills dinner

Hope I get more creative, Stomach was still feeling weird but thought I better try to eat anyway
HAve a great tomorrow!
Tria

I am the weird one I guess I do not eat Chicken or Fish so my meals can get boring to others I suppose.

I made a Pepperoni Calzone with Josephs Lavash Bread I usually use the Pita's but they have been sold out at Super Wal-mart the last few times I have been there. This is super easy to make just Ricotta Cheese, Pepperoni and some mixed Cheese and I use some Lower Carb sauce to dip it in. I had Classico Florentine Spinach & Cheese it is 5 carbs a half cup but I only use about a 1/4th

Reesie---pasta was always a mainstay for me prior to weight loss---I could eat it 24/7---I did try the dreamfields early on in my journey---too big of a trigger for me---would end up binging and felt miserable---I do the spaghetti squash route now---I can my own tomato sauce for the past couple of years---then to it I add other things like italian sausage, ground beef, zucchini, peppers and onion and mushrooms---I love chunky style too

Tria---the thighs would do great for this---so would the legs-Reesie---the endive is one of my staples in the house but this is the first time I have ever had it cooked---it turned out real well---instead of doing it as the recipe called for---I grilled it while doing the wings and then put it in the oven---I have a saute pan just for using on my grill---the charcoal gave it an added flavor---sausage with peppers and onins is something I haven't had in awhile---maybe I'll put it on my menu in the upcoming weeks

Jann---that calzone sounds pretty good---I'm a pepperoni fiend---I make the pepperoni "chips" all the time---I just could not do any of the bread part---even the low carb wraps don't sit well in my pouch---too heavy feeling

I have plenty of leftovers from cooking a couple of days this week so I'll be having some of them tonight---thisis a recipe I made from the Tropical Traditions website--


Sautéed Vegetables with Beef

* 1 lb. organic lean beef, sliced into thin strips
* 4 tablespoon Virgin Coconut Oil
* 1/2 c green onions, cut into 1-inch pieces
* 2 tablespoon soy sauce (organic, traditionally fermented)
* 1 teaspoon ginger root, thinly sliced
* 2 tablespoon sherry, or dry wine, or gourmet vinegar
* Pinch of whole sugar(of course I sub stevia here)
* 1/2 cup beef broth
* 1 cup mushrooms, sliced
* 1 cup bean sprout
* 1 medium carrot, thinly sliced
* 1 cup green beans cut in 1 inch pieces
* Himalayan Salt to taste( I use sea salt)

Procedure:

* Heat Virgin coconut oil in a wok or pan. Fry beef until browned. Remove and drain.
* Stir-fry ginger and onion in 2 tablespoons of Virgin coconut oil for 1 minute.
* Add beef broth and stir.
* Simmer for 2 minutes. Season with soy sauce, sherry and stevia leaf.
* Add green beans, mushrooms, carrots, and bean sprouts, stirring constantly until crisp. Add salt to taste.
* Serve it while still hot.

Optional: Serve on a bed of alfalfa sprouts

4-6 servings


I like variety in my eating---but sometimes I feel like I get into such a rut---that's why I look for ideas from others and from the net----the only meal I never stray from is my eggs for breakfast---if I try to do something else---say like a flax muffin or something---I'm hungry all day long----so I just stick with the eggs---luckily there are about a million ways to fix them

Hey ladies, you know those French's french fried onions that go on top of green bean casserole? Well this is really quick b/c I've got to run to the store...
But if you're looking for something to crisp up your chicken, fish, or chops, this recipe on the French's website looked good to me in my BHG mag today. So I had to find the carb counts and here they are:

Original or Cheddar, 2 tablespoons (1/4 oz) 3 Carbs
Original or Cheddar, 1/4 cup (1/2 oz) 6 Carbs


You crush up the onions, then coat your meat in mayo, mustard, or egg and then bread your meat with the onions. I'm going to try it, I think chicken that way with some cheddar on top would be outta this world...mmm maybe a little bacon too.

BEEF.....It's what for dinner tonight! LOL I couldn't resist. When I saw this thread and every time I have seen it thereafter, I always hear that running through my head in Sam Elliot's voice.

Sue

I made a Meatloaf and Veggies My Meatloaf is pretty basic a pound of Ground beef I mix in about half a cup of mixed peppers and onions, an egg, and about 4 ounces of a low carb Tomato sauce I used the Hunts no sugar added, Then I top it with Cheddar Cheese

It is one of my favorite meals and always fills me up fast You can add ground pork rinds or something for a filler but I have never needed it.

My dinner tonight was some leftover BBQ that I put in the freezer on Labor Day. Didn't really want anything else. Haven't been too hungry today. I've been really busy the past couple of days. When I'm busy---I get where I don't really want to eat---but I still stick with the schedule. Even if it is only a couple of ounces. If I miss a meal--I tend to overeat later on.

Jann---I'm a big fan of meatloaf. I got a bunch of recipes the other day in my newsletter from the Food Network. Many are nowhere near LC friendly---but I'll tweak them around eventually. I tend to make mini meatloaves. I put them in a muffin tin, then freeze them. Then all I have to do is pop one i the toaster oven or microwave and instant dinner.