Lovely #Lowcarb Spinach Salad...PLUS lunch!

Last night I made a lovely spinach salad. I finely chopped about 1/4c of onion and fried it in bacon fat until translucent, then added some already-cooked bacon, chopped. Then about 1/4c of coconut oil, 1T of granular splenda and 2T of Ideal sweetener (I mix the splenda with the ideal until the splenda is used up - then I will be an Ideal cook!), a few scrapings of nutmeg, and a splash of balsamic vinegar. This I tossed with spinach leaves and chopped hard-boiled eggs, and it was an amazing salad for supper!

The bacon was $1.49/lb. The whole bag of spinach leaves was $1.99 - I used half. The onion was about 50c. The eggs were 11c each, I used 4. Excellent generous-sized supper for 2, for about $4.00.

Today I spread some honey mustard on a slice of Flatout flat bread and loaded it up with more spinach leaves and leftover (warmed) bacon, then rolled it up - it was really loaded and really thick - and REALLY REALLY GOOD! Excellent lunch!

Tonight: Dreamfield's pasta with EVOO, butter, and cheeses (sauce for hubby but not for me). Leftover grilled ground beef patty on the side. Each of us will eat for about $2.

A Lovely Dish! Sausage & Shrimp

I'd mentioned to my husband yesterday that for supper I was going to fix ground pork and shrimp together, seasoned with just chili powder, and "dressed" with maybe some sour cream and/or butter. By dinnertime however, I couldn't stand long enough to fix supper, so Pete took off on my idea and added some baby corn and some shiritake noodles, and seasonings of his own. I just put some butter on it in my bowl and it was fantastic! I had the rest for lunch today.

Supper was simple tonight. Just sliced about 4" of a pork tenderloin into 4 slices, seasoned them, and layed them in the bottom of an olive-oil-greased baking dish. They took up about 3/4 of the surface. In the remainder I put some brussels sprouts, frozen, that I'd tossed with olive oil, sea salt, and garlic and onion powders. Then I roasted them all together. It is wonderful how something so simple can taste so amazing! What helped, I'm sure, was the thick layer of fat on the pork...oh yeah, baby!
Oh yeah, and the sandwich I put in Pete's lunch for work today: A piece of FlatOut Light (6gN) bread, with mayo spread on it, then a layer of romaine leaves, a layer of thin-sliced SF ham, and a layer of swiss cheese. Rolled up it is lovely, huge, and filling! A 1/4c serving of roasted peanuts, 2 sticks of string cheese, and he had a very filling lunch that held him all day. Sometimes I also give him dill pickle spears, and I need to make a big pot of hard-boiled eggs also, he loves those - especially when I devil them!

Every meal I eat, I marvel at how anyone can believe that eating low carb is boring, or unhealthy - or expensive!