A Week of Low-Carb Meals
Table was all set and waiting patiently for the arrival of the food.
Sooooo worth the wait!
Thick sliced, cooked bacon, adorning a simple serving of asparagus roasted with garlic and olive oil.
George’s recipe for Fearless Roast Rack of Lamb with Roasted Vegetables from p. 133 of the Good Carb Family Cookbook.
More repurposing! We had stayed too long at the Farmer’s Market, chatting away, so we arrived back home starved. No problem. Havilah whipped up a quick marinara sauce and cut leftover meatloaf into bite size pieces. Instant appetizer!
Remember the zuchini and yellow squash we ate the night before? For lunch, Havilah layered prosciutto, then provolone, then squash, and kept going, topping with a little parmesan. She baked it a bit, taking it out before the vegetables lost their crunch, but after the cheese was melted. It could have been the main dish!
Grilled chicken sausages with multiple colors of roasted sweet peppers.
Chicken Paillard — pounded chicken dressed with herbs, lightly fried.
We tweaked a previous tablesetting a bit, but kept it bright and happy.
Omelet bar. From sauteed spinach to mushrooms, salsa, peppers, cheese, bacon, tomatoes, ham, avocado. What’s not to like?
Poached eggs on roasted tomato halves. Ready to drink in their hollandaise sauce. Bacon on the side.
Closeup of the omelet ingredients. (Note to self: Those would be good all thrown into a bowl with a little salad greens and dressing!)