I always make two meatloaves at a time when we have meatloaf, so we have lunch for the next day. Instead of breadcrumbs, I use a mixture of ground flax and parmesan cheese. Super yummy.

Or make stuffed mushrooms, stuffed tomatoes, stuffed onions or stuffed bell peppers with ground beef, onion, peppers, spices, etc.

just getting back from a 3 day weekend at the lake- for the 2 dinners I had:

1. A small green salad with AMAZING home made blue cheese dressing
Shrimp cocktail
Crab stuffed mushrooms
Pinot Grigio

2. a small green salad with blue cheese dressing
crab dip with celery to scoop (shared with Mom)
an appetizer of lobster meat in butter (served in one of those boat dishes)
Chardonnay

yummmmmmmmmmmm

Y'all inspired me to cook salmon tonight instead of (yet another) steak. I just pan-fried it in Plugra butter with S&P and then topped it with the Dill Sauce recipe found in NANY. Also had roasted cauli with EVOO and my homemade Nature's Seasoning (no sugar) and half a cold, crisp, sweet red bell pepper. Delish!

Regarding those heroin wings, does baking them bake out most of the subcutaneous fat and leave a crispy crusted skin? Flabby fatty oven-baked chicken wings gross me out. I freaking LOVE ordering extra-crispy wings from Wingstop because the skin is super crispy and most of that fat has melted out.

chicarrones tostada w/tomatillo salsa, & mexican crema

Back bone salmon, baked on the oven till skin is crisp with chilli powder and salt.
ZOMG so yum.

when i make wings i put a cooling rack thingy into a cookie sheet and put the wings on the rack so that the heat can circulate and crisp the entire wing and so that the fat drips away into the pan. We always let the wings stay in the oven till they're crispy (or until the smoke alarm goes off hahaha j/k!) I'm also not a fan of squishy flabby wings. I do save the fat to cook with though lol.

Hey this is a great thread!

Tonight:

Chicken Parmesan
Roasted Cauliflower
Romaine Salad w/ Blue Cheese Dressing
Brown Rice Mostacioli (sp?) for the kids



Can you share the recipe? What brand of blue cheese do you like? I am so spoiled...we have the most delicioso Maytag Blue Cheese at work...and every kind I buy at the store is just meh...or even ick.

I wish i could- it was the restaurant's home made dressing, not mine

Feeling a little bloated after 3 3-day weekends in a row! So tonight will be simple:

omelet with swiss
orange jello "mousse" made with HWC

Keeping it simple tonight, taco salads all around! Wish I could find a good LC recipe for the taco seasoning. The ones I've tried haven't been very good.

I always wondered if we could put the cooling racks in the oven, I figured they wouldn't be heat resistant.

Have you tried this one from Low Carb Linda?
http://www.genaw.com/lowcarb/seasoning_for_tacos.html

grilling some boneless skinless chicken thighs that are marinating right now.

If you have regular stainless steel cooling grids, they are perfectly fine in the oven. I wouldn't use the coated ones, however. All of the coated ones I ever owned ended up having the coating flake off just from normal (non-oven) use. I definitely wouldn't trust them in the oven.

I can't believe I didn't think to put the wings on a cooling grid. *slaps head* That's the way I oven-bake bacon. Thanks, Walnut!

Tonight I am trying the deep dish pizza quiche. I actually read ALL 40 PAGES of that thread!

Hamburger patties on grilled slices of zucchini with grilled mushrooms, cheese and mayo/mustard. Side of sliced pickle.

i'm just on a mexican tostada kick this week.

i'm all out of pork. all that's left in the fridge is ribeye so tonight it ribeye tostadas and a salad.