A Week of Low-Carb Meals
This is a closeup of the shredded brussel sprout dish, reworked a second day to include some crispy proscuitto, parmesan cheese, and a bit of golden bell pepper.
Before virtually every meal, there was a platter of appetizers, usually vegetables, that we could use to take the edge off our appetite.
There was also almost always a salad at each meal, each time with a new twist, whether it was a different type of greens, the addition of some sprouts, or a different dressing. Havilah made sure we never tired of getting our veggies.
The night before, we had had a platter of caprese salad. The next day, Havilah repurposed the leftovers by making bite-sized skewers for appetizers with the tomatoes, mozzarella and basil, and allowing each person to drizzle on the dressing.
This is George’s Meat Lasagna I mentioned. Who the heck needs noodles?
You will never believe what these are. Havilah, the master of repurposing and using up leftovers, took the leftover apricot bourbon chicken and pulsed it a couple of times in the Ninja with mayo, parmesan cheese, green onions, and artichoke hearts, then spread the mixture on low carb tortilla crackers and baked until bubbly. They made great appetizers!
Spiced tortilla crackers were also served with a cool dip.
The dip involved sour cream, parmesan cheese, a handful of herbs, finely chopped, and a dash of paprika on top for color.
This is George’s Original Cauliflower Mac and Cheese. Unbelievably good!
Simple herbed pork. Secret recipe? Nope, just lots of olive oil, garlic, fresh herbs and a little butter.