Last night I worked until after 8 and when I got home I was famished so I whipped up a quickie chili with Laura's Lean Beef, some no salt added canned diced tomatoes, dark red kidney beans, a little green onion, and some spices. It was very good topped with a little shredded cheddar and there's enough for our lunch today. It isn't as low in carbs as I wish, thanks to the kidney beans, but all in all it's a healthy dish.
Tonight we're having Mexican Chicken from The Everyday Low-Carb Slow Cooker Cookbook made with Sanderson Farms chicken breasts. I don't know if that brand is available where you are but if it is, you really should try it. The chicken is always juicy, meaty, and tasty without having added hormones, additives, and other garbage. And the breasts are huge! One is usually enough to feed the two of us and trust me, we can put away some chicken! We'll have this savory-sounding dish with some leftover Chipotle Cauliflower and low carb tortillas.
The rest of the week we'll have, in no particular order:
Vegetable stir fry with riced cauliflower
Triple decker vegetable omelets (from The Low-Carb Bible but also found online) served with zucchini fries
Salt-Baked Rosemary Chicken (modified from the original recipe to use less salt), steamed green beans, and tossed salad
Breakfast burritos made with low carb tortillas
You're On Your Own (YOYO) night when we clean out the fridge, eat leftovers, or go out for dinner.
And that's it for this week's upcoming evening meals. Some of them are a little more interesting than our usual fare and that's a good thing. I hope your culinary week is a great one and join us over at Menu Plan Monday for more great recipes and menu plans!