BROCCOLI SALAD
1 bunch fresh broccoli, finely chopped, raw
1/2 cup red onion, finely chopped
3/4 cup mayonnaise
2 tablespoons white vinegar
Sweetener equal to 2 tablespoons sugar
12 ounces bacon, chopped and fried until crisp
1/4 cup sunflower kernels
Put the broccoli and onion in a large bowl. Mix the mayonnaise, vinegar and sweetener; pour over the broccoli and mix well. Just before serving, stir in the bacon and sunflower kernels.
Makes 6-12 servings
You can get more information, tips and the nutritional counts on my main website HERE.
BLT CHICKEN SALAD
Per serving:
1 boneless chicken breast
4 ounces leaf lettuce, chopped, about 2 cups
1/2 small tomato
1/2 ounce Swiss cheese, julienned
1-2 crisp pieces bacon, crumbled
1/2 hard boiled egg, sliced in half
2 tablespoons Ranch dressing
Dash pepper
Pinch fresh parsley, chopped, optional
Grill the chicken; slice thinly. Arrange the lettuce on a large plate. Top with the chicken and remaining ingredients.
Makes 1 serving
Optional ingredients:
Sliced cucumber
Minced chives
Slivered green peppers
Avocado
Sunflower kernels
You can get more information, tips and the nutritional counts on my main website HERE.
Over the next week or so, I will post some of my favorite cold salads.
BLT "POTATO" SALAD
1 medium cauliflower, cut into bite-size pieces
1 cup mayonnaise
3 tablespoons sugar free sweet pickle relish
2 tablespoons Dijon mustard
1 tablespoon fresh parsley, chopped
3/4 teaspoon salt
3/4 teaspoon pepper
Sweetener equal to 1 tablespoon of sugar
1 cup grape tomatoes, halved, about 5 ounces
1/2 small red onion, minced, about 3 ounces
3 hard boiled eggs, chopped
4 pieces bacon, cooked and crumbled
Lettuce leaves, optional
Place the cauliflower in a casserole with one tablespoon of water. Cover and microwave on HIGH for 6-7 minutes, stirring after 3 minutes. Let stand 5 minutes.
Meanwhile, blend the mayonnaise, relish, mustard, parsley, salt, pepper and sweetener in a large bowl; set aside. When the cauliflower is ready, drain it well then add it to the mayonnaise mixture. To the same bowl, add the tomatoes, onion and eggs, tossing gently until blended. Cover and chill at least 3 hours. Stir in the bacon just before serving. Serve on lettuce leaves, if desired.
Makes 8-10 servings
You can get more information, tips and the nutritional counts on my main website HERE.
For those of you who like to plan your menus in advance, like I do, this morning I uploaded a PDF file with printable monthly calendar grids for 2024. Below you can see what the pages look like. You can download the file from my main website HERE.
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| NEW STOVE |
Almost ten years ago, I blogged HERE about getting a new stove after the oven in the old one had died. I was excited at the time because the new oven seemed to bake things much more quickly than the old one had done. Well, over the years I came to realize that there was a big problem with the new oven.
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| OLD STOVE |
Apparently, our landlord bought the cheapest stove he could find and it was likely a "scratch and dent" one. I did notice one large dent in a place that didn't really matter but it took some burnt food before I realized the extent of the damage. I bought an oven thermometer a few months ago and discovered that the oven temperature is off by over 100 degrees! For all these years, I could only guess where to set the dial and how long to bake things. It was extremely frustrating and I dreaded having to use the oven.
Determined to figure out where the various temperatures actually were on the dial, I spent a day figuring that out by setting the oven to each of the main settings and recorded what the actual temperature was for each of them. In the process, I discovered that the problem is even stranger than I thought, as you can see in the photo below of the dial. 300 and 325 degrees are actually well below the 200 degree mark and 350 degrees is off by 125 degrees compared to the dial!
As I progressed around the dial, jotting down the actual temperatures, the temperature difference gradually started decreasing. It eventually reached a point, somewhere between the 400 and 450 degree marks, where the oven was actually the correct temperature. After that point, it turns out that the oven doesn't get as hot as it is supposed to. In fact, it was a struggle getting it to go up to 500 degrees even after preheating it for over 20 minutes. The broiler works fine, by the way.
Each of the temperatures on the round stickers corresponds to one of the main markings on the stove dial even if they aren't lined up perfectly. I did place the 350 degree sticker in between though because I needed to know exactly where that one was since it's the most common setting. The little line on the 350° sticker is showing that the setting is on the smaller dot that is between 200° and 250° marks.
Baking is so much less stressful since I applied the stickers and I haven't had any more trouble with burning food in the oven.
DELUXE SLOPPY JOE STUFFED PEPPERS
1 pound ground beef *
1 pound ground turkey *
1 onion, chopped
1 clove garlic, minced
2 8-ounce cans tomato sauce
Sweetener equal to 1/2 cup sugar
1 teaspoon blackstrap molasses, optional
1/4 cup vinegar
2 teaspoons mustard
2 tablespoons Worcestershire sauce
2 teaspoons salt
1/2 teaspoon pepper
8 ounces cheddar cheese, shredded
4 large green peppers, halved vertically
Brown the ground beef, ground turkey, onion and garlic; drain the fat. Stir in all of the remaining ingredients except the cheese and green peppers. Simmer covered 30 minutes. Meanwhile, scoop out the seeds and membranes from the peppers. Parboil the them, 2-3 halves at a time, in a little boiling water for 3 minutes; drain well. Place the pepper halves in a 9x13" baking dish. Sprinkle a little bit of cheese in the bottom of each pepper half then fill the peppers with the meat mixture. Top with the remaining cheese. Bake at 350° 20 minutes until hot and bubbly and the peppers are tender.
* I use half ground turkey to save money. You can use 2 pounds of ground beef, if you like. I don't recommend using all ground turkey because it can be a little dry.
Makes 4-8 servings
This recipe is posted HERE at Linda's Low Carb Menus & Recipes. I have tweaked my old Sloppy Joe Stuffed Peppers recipe over time and this is how I make them now. I no longer have recipe software so I am unable to post the nutritional counts for this updated version.
