You are currently browsing the tag archive for the ‘Bacon Salt’ tag.
Breakfast: 1 cup of coffee with honey.
Lunch: Grits with Goat Cheese (leftovers). I had leftovers from yesterday….so a quick heat in the pan and lunch was ready! I had a few strawberries, so I sliced these and served on the side.
Dinner: Skinless Chicken Breasts with Red Potatoes. I sprinkled the chicken with Spike and J&D’s Bacon Salt and baked in the oven at 350 until cooked – 25 minutes. While the chicken cooked, I simmered the red potatoes (quartered) until done, drained, and added a small amount of butter, chopped chives (from my freezer) and a dash of lemon juice. Dinner was quite good and again,,,,simple!
Snack: a Banana and an Orange.
Late Night Snack: I needed more today…so I toasted 1/2 a bagel smeared with Naturally Nutty Peanut Butter!
Breakfast: 1 1/2 cups coffee with honey.
Lunch: Oatmeal with Honey. I cooked steel cut oatmeal, and served with honey from my brother’s hive. A real treat and fun to enjoy in March!
Dinner: Spinach Salad with Clementine Orange Dressing. I was in the mood for a salad, and fresh spinach and clementines were in the house, so…..I peeled 3 of the oranges, separated, and de-seeded. I cut each segment in half, placed in a bowl, and lightly mashed along with a few sliced sun-dried tomatoes. I added a little olive oil, salt and pepper, and set aside. I then washed and dried the spinach, dividing into two serving bowls and added a few slices of avocado. I tossed the dressing over each bowl, and to mine added about a tbsp of veganaise with bacon salt over top. This was quite a nice, simple salad, and on a night when not very hungry much enjoyed!
Spinach Salad with Clementine Orange Dressing
Snack: a Banana with Peanut Butter
Breakfast: 1 cup of coffee.
Lunch: Scrambled Egg Wraps. Feeling lazy this morning so scrambled egg whites and placed in a steamed soft taco shell. Before rolling, added a bit of shredded cheddar cheese, diced avocado sprinkled with J&D’s Bacon Salt, and a bit of hot sauce (my own – very hot, scotch bonnet sauce btw). Very good and very simple!
Dinner: Turkey Cutlets Stuffed with Swiss Cheese, and Red Lentils, Rice and Broccoli. I placed turkey cutlets in a pan and lightly seasoned with salt and pepper. I sliced pieces of swiss cheese (approximately 3″ long a nd 1/4″ thick) and placed them on each cutlet. I then rolled the cutlets, and put them seam side down in a pan heated with 2 tbsp high heat safflower oil and one tbsp olive oil. After cooking for a few minutes, I gently turned them over, covered pan and continued cooking on medium low heat for another 5 minutes or so. I heated some store bought chicken gravy, and when the turkey was finshed, I served with a tbsp or so over each cutlet. While working on the cutlets, I cooked one cup of red lentils in vegetable broth according to package directions. At the same time, I steamed broccoli and then chopped to make one cup. I added this to one cup of cooked medium grain white rice along with the lentils. Mixed all together and topped with Cypress Black Lava Salt. Just an ok dinner (rice, lentil broccoli mixture pretty good)….win some, lose some!
Breakfast: 1/2 cup coffee and 1/2 grapefruit juice, hand-squeezed.
Lunch: Open-Faced English Mushroom Egg Sandwich with Cheddar Cheese and Fakin’ Bacon. I had hard-boiled two eggs earlier in the morning, peeled and chopped. I added about 1 tbsp. to the eggs and a dash of Bacon Salt. For lunch, I toasted English muffins until lightly browned, topped with some of the egg mixture and a small amount of crumbled cheddar cheese. Placed this under the broiler for a minute or so. Meanwhile, I was pan frying in high-heat oil a couple pieces of Fakin’ Bacon until crispy. I then drained the “bacon” on a paper towel. When the egg/cheese mixture was warmed, I removed from the oven and topped with the bacon strips. Enjoyed a piece of sliced avocado on the side sprinkled with Murray River salt.
Dinner: Grouper Filet Tacos and Quinoa. I was alone tonight, and had driven most of the afternoon…..although tired, was still hungry! I had picked up grouper, so decided on tacos. I panko – crusted the filets (after halving lengthwise) and fried in a melted butter – yes butter! While cooking, lightly salted the fish with sea salt and squeezed with lemon juice. I steamed two flour tacos and placed the a piece of fish in each. I already had shredded cabbage on hand, so added a handful to both tacos. Topped with a bit more sea salt and a tsp. or so of Sudachi Ponzu. On the side I had cooked quinoa with butter and sea salt. Nice and tasty!
Snack: Banana
Breakfast: As usual, coffee and nothing else but water!
Lunch: Curry Cashew Pita Sandwich (again!) and a Banana. See my post of 1/10/2010. The only change I made was that I was out of Veganaise, so I used Labna Middle Eastern Yogurt.
Dinner: Turkey Chili, Marinated Cucumbers, and Peanut Butter Stuffed Jalapeno appetizers. Browned 3/4 lb. lean ground turkey meat and drained off the fat (very little, btw). I added one small diced onion to the pan and cooked for a couple of minutes. Tossed in one diced large tomato and two smashed garlic cloves. Earlier in the day I had cooked two cups of pinto beans – which had been soaked overnight – until tender. I added these to the pan along with a cup or so of water. My next happy addition? Two chopped, frozen scotch bonnet peppers and sea salt and pepper. Simmered on low for an hour or so, adding water and stirring as needed. As the chili cooked, I sliced one cucumber and tossed with Labna Yogurt, lemon juice, onion salt and pepper. Thinned the sauce with a tad of milk. Oh yes, the appetizer was ready! I had taken 4 jalapeno and removed the tops and seeds. I stuffed the peppers with a mixture of peanut butter, a small amount of raspberry jelly, and Bacon Salt. Wrapped in foil and baked in a 400 degree oven for 20 minutes. Hot, smooth, and just darn good!!! Dinner was a success and definitely hot!. The cucs helped cool us off 🙂
Snack: Glenn is enjoying his popcorn. Me? A glass of wine and watching The Bachelor. My niece is on the show tonight!!!
Foodieforager's Blog 
You must be logged in to post a comment.