What's on your OWL/Pre-Main menu today?

[not2late]

I can't wait for my lunch today!

It's raining and cold outside today. So I have a thermos filled with tortilla soup, the tortilla chips in a bag, and I have a little fruit salad.

What are you having?

[ShannonK]

Sounds so good, Megs. I am going to look for that recipe to try soon. Yum. I love the southwestern soup. Today, I had (late time zone) tuna salad at work. Wasn't real happy with it, not my favorite, but I didn't have time to cook myself.

[Georgiana]

We're having a party at the apartment tonight, so I will make Niki's Berry Cream Muffins, but I'll cut the sweetener to two or so. And use Stevia. I hope they'll come out sweet enough for everyone. This is the recipe: http://www.atkinsdietbulletinboard.c...m-muffins.html (Niki's Raspberry Cream Muffins)

And I moved to OWL Rung 6 today (jumped over Rung 5, which I think I'll try only before moving to Pre-Maintenance), so for lunch I had taco, with a cheese shell "buttered" with hummus. It's really nice to have hummus again.

[mizski]

I'm trying to use up leftovers today. I have all sorts of little odds & ends in the fridge which makes for really eclectic meals...or as I like to call it: my own personal buffet. LOL Mr. Ski is at the other house today so I'm on my own.

Breakfast was a small egg foo yung (no sauce) made with some leftover fried cabbage & onion and a little bean sprouts/cut up snow peas in it (I put these in a pile and then cut them up with the kitchen shears ).

Lunch is 3/4 of a homemade chicken sausage pattie (how'd we end up with this...oh yeah, I had a taste and put it back). I have about 2 TBS of leftover buffalo wing sauce so I'm going to reheat it with that and then have a celery rib dipped in some blue cheese dressing. Then....a small spinach salad with blueberries, a little crumbled feta, either some roasted pine nuts or sunflower seeds and some raspberry vinaigrette.

Dinner...I don't know. I have a nice Angus burger that I have to eat or freeze today. Maybe a cheeseburger with some leftover roasted peppers, eggplant, zucchini.

That still leaves the mashed turnip. That's just not doing it for me today. Maybe I'll try freezing it. I really want some of Meg's tortilla soup and one of Georgiana's muffins!

[JulieB]

Lunch was "leftover salad"...spinach, zucchini, cucumber, onion, bacon, boiled egg, mayo & lemon juice topped with maybe 1.5oz leftover steak from last night's dinner. I guess it was "accidentally" induction-friendly

Dinner will be Zucchini Noodle lasagne (with cottage cheese).

[not2late]

Originally Posted by ShannonK

Sounds so good, Megs. I am going to look for that recipe to try soon. Yum. I love the southwestern soup. Today, I had (late time zone) tuna salad at work. Wasn't real happy with it, not my favorite, but I didn't have time to cook myself.

I love it because it's Induction Friendly, if you leave out the tortillas. And as you go up the carb ladder you can vary it, like add a few pinto beans, add carrots, etc. Or instead of having the corn tortillas, you can put in some fresh/frozen corn kernels or use tortilla chips like I do.

I tweak a recipe from Cook's Illustrated to make mine:

Tortilla Soup
Tortilla Strips
8 corn tortillas (6-inch), cut into 1/2-inch-wide strips
1 TB vegetable oil
Salt

Soup
2 split bone-in, skin-on chicken breasts (about 1 1/2 pounds) or 4 bone-in, skin-on chicken thighs (about 1 1/4 pounds), skin removed and well trimmed of excess fat
8 cups low-sodium chicken broth
1 very large white onion (about 1 pound), trimmed of root end, quartered, and peeled
4 medium cloves garlic, peeled
8 to 10 sprigs fresh cilantro
1 sprig fresh oregano
Salt
2 medium tomatoes, cored and quartered
½ medium jalapeño
1 chipotle chile en adobo , plus up to 1 TB adobo sauce
1 TB vegetable oil

Garnishes
1 lime, cut into wedges
1 avocado, diced fine
8 ounces cotija cheese, crumbled, or Monterey Jack cheese, diced fine
fresh cilantro leaves
minced jalapeño pepper
Mexican crema or sour cream

1. FOR THE TORTILLA STRIPS: Adjust oven rack to middle position; heat oven to 425 degrees. Spread tortilla strips on rimmed baking sheet; drizzle with oil and toss until evenly coated. Bake until strips are deep golden brown and crisped, about 14 minutes, rotating pan and shaking strips (to redistribute) halfway through baking time. Season strips lightly with salt; transfer to plate lined with several layers paper towels.

2. FOR THE SOUP: While tortilla strips bake, bring chicken, broth, 2 onion quarters, 2 garlic cloves, cilantro, oregano, and ½ teaspoon salt to boil over medium-high heat in large saucepan; reduce heat to low, cover, and simmer until chicken is just cooked through, about 20 minutes. Using tongs, transfer chicken to large plate. Pour broth through fine-mesh strainer; discard solids in strainer. When cool enough to handle, shred chicken into bite-sized pieces; discard bones.

3. Puree tomatoes, 2 remaining onion quarters, 2 remaining garlic cloves, jalapeño, chipotle, and 1 teaspoon adobo sauce in food processor until smooth. Heat oil in Dutch oven over high heat until shimmering; add tomato/onion puree and 1/8 teaspoon salt and cook, stirring frequently, until mixture has darkened in color, about 10 minutes. Stir strained broth into tomato mixture, bring to boil, then reduce heat to low and simmer to blend flavors, about 15 minutes. Taste soup; if desired, add up to 2 teaspoons additional adobo sauce. Add shredded chicken and simmer until heated through, about 5 minutes.

TO SERVE: place portions of tortilla strips in bottom of individual bowls and ladle soup into bowls; pass garnishes separately.

Anyhow, for breakfast this morning I had hummus on rye crackers, plus a hard boiled egg. Lunch I had the leftover soup.

[Georgiana]

For breakfast I had crepes with raspberries and mint: http://www.atkinsdietbulletinboard.c...ries-mint.html (Crepes with Raspberries and Mint)

And for lunch I had Gazpacho con Tropezones, with crushed pistachios sprinkled on top. The recipe is from here (the pistachios are not in the original recipe): Gazpacho con Tropezones delicious:days. I wrote in my journal stats the amounts I used to make mine, if anyone is curious.

[liv]

G I love your recipes. You're turning into such a cook. I am envious (but I may come and visit)
My menu is still rung one so not too exciting. But I am trying to expand my veggie recipes a bit.
I have had chicken pate (it has a bit of veggies in it) with green been and my avocado red pepper pure today. Will also have some chicken with beet greens and some salad later. I think that will get me into my induction level veggies plus five. Anything over I may have some pumpkin later. I like pumpkin with cream cheese

[JulieB]

I had MUP (Mitzi's Ultimate Pumpkin) with almonds for breakfast.

I wasn't hungry before we left for the park for the afternoon, so I brought a pepperoni stick and some cheese (which I split with my husband).

Dinner was a Bison-burger patty on an oopsie with cheddar, red onion and lettuce; sauteed mushrooms & onions on the side.

[Georgiana]

Breakfast was two flax crackers topped with pesto made from radish greens, chevre and oven-dried tomatoes. The pesto had hazelnuts in it.

For an after gym snack I had two more flax crackers with hummus.

Dinner was stuffed Hokkaido pumpkin. There were a lot of veggies in it and some almonds.

I'll be working until late tonight, so I'll have some raspberries with ricotta cheese a bit later.