Supper was a broiled pork chop with a cheesy spinach-noodle side dish.

Spinach dish was excellent. Drained a package of shirataki noodles, then heated in bacon fat with 10 oz. previously-frozen spinach. When heated through, added 4 oz full-fat cream cheese, 2 Tbsp butter, and 4 oz. shredded Italian cheese blend. Reduced heat to low and covered until spinach was thoroughly melted. Enough flavor from bacon fat and cheeses, no salt or other seasonings required. I ate about 1/4 of the entire pan with my pork chop.

Semi-boneless sirloin chops were $1.29/lb on sale. Noodles were $1.99/pkg. Spinach was 59¢. Cheeses used totalled $1.40. Butter, minimal (paid $1.79/lb.). Great supper for a great price!
 
 
Supper was delicious. I used a veggie mix that I get from GFS that had broccoli, cauliflower, yellow squash, zucchini, and carrots. I tossed it with olive oil and sea salt, spread it in a single layer in a baking pan, and roasted it at 425 for about 25 minutes. Then I cut up the remainder of the leftover pork roast from Sunday into bite-sized cubes and tossed it with the nearly-roasted vegetables, also adding some parmesan cheese. (There was still a lot of flavor from when I originally made the pork tenderloin also.) Returned it to the oven for another 15 minutes, during which time the vegetables browned nicely, and the pork heated through.

Can't really say the costs too easily. The turkey was 99¢ for 8 oz. on sale and the salad had maybe half an ounce. The cheese ran $2.50 for 8 oz, and I had maybe half an ounce of that. A couple Tbsp of ranch from an 8 oz, $1.19 bottle, and probably half a bag of ready-made greens that were on sale for 99¢ - a buck or less for lunch. Supper is harder; the entire pork tenderloin - about 10# - was $14.93. The big bag of vegetables, of which I used about a quarter, was $2.95ish. That last bit of roast was maybe 1.5 lbs, and I used a couple of Tbsp of olive oil which I bought for $14.95 for a gallon jug just for cooking. So supper for Pete, Casey, and I was somewhere around $3.00.
 
 
Supper was tilapia (no coating) fried fast in olive oil/butter so the outside was browned and lots of crispy bits, but the inside was flaky, tender, and moist. On the side was a package of shiritaki noodles heated in bacon fat and seasoned with sea salt, garlic and onion powder, thyme, and paprika (lots!), then mixed with a half-cup of peas (I wanted spinach but couldn't find it in the packed freezer...there were a few frozen peas left in the bottom of a bag in there though, so I just used those) and about a cup of full-fat sour cream...have I mentioned that I LOVE sour cream? It was the color of a lovely salmon from all the paprika but totally delicious!
 
 
Today I had a late breakfast at lunchtime of my own version of oatmeal. Into a microwave-safe bowl I put a spoonful of oatmeal, 2 spoonsful of oat bran, and a spoonful of SF shredded coconut, plus about twice as much water, and nuked it for 2 minutes. When it came out I added 2 spoons of brown sugar sub (Diabetisweet is the one I use), a Tbsp of butter, and a hefty amount of cinnamon, let the butter melt, then poured on some heavy cream. Breakfast nirvana!
 
 
Supper was a last-minute, thrown-together deal. I heavily seasoned some b/s chicken breast strips with garlic and chili powder, plus a little sea salt, then cooked them in a frying pan with olive oil. When they were done I cut them into big (2-bite) chunks and tossed them with the pan juices to coat all sides. I also made a simple dip of 2 parts ranch dressing and one part sour cream (full-fat of course). Buttered cauliflower with cheese sprinkled on top was our vegetable.
 
 
Beets. I love them! I buy them in a can that only contains water & salt with them. First I drain the juice into a saucepan, then I add a couple Tbsp of white vinegar and a couple Tbsp worth of sweetening. To that I add a Tbsp of butter with about 1/2 tsp of xanthan gum mashed into it. I bring it to a boil, stirring all the while; when it is thickened and boiling I add back the beets with just the tiniest pinch of cinnamon, lower the heat to medium low, cover, and let simmer for 10-15 minutes (or until I remember I have something on the stove!).

I love my beets this way, they pick up the flavors from the sauce quite well, although the sauce itself is too rich to eat...but it needs to be, to flavor the beets.

 
 
1 - When thickening a sauce or gravy, mash the xanthan or guar gum (they used flour of course) into a tablespoon of butter with the back of a fork. Once you add it to your hot liquid, the thickener is incorporated as the butter melts, so no lumps - and everything tastes better with butter! :)  That was something Giada said she learned from a chef in France...whatever she was making that day, she said that the butter would make it "glisten". I haven't had that effect, but it really is a wonderful tip that I use all the time now!

2 - Rachel made a very simple type of salsa or chutney that I made to serve with our roasted duck a couple of weeks ago. The duck is quite rich, so the combination of bite and sweet was a perfect complement to the meat. I cut up 3 slices of bacon into small bits, then fried it and drained off most of the fat for later use. Then I added a finely diced red onion and cooked it until soft. Then a can of crushed pineapple (yes, carby, but more on that in a minute) and mixed it with the onion until it was heated through. Seasoned with just a touch of cinnamon, added back in the crispy bacon at the last minute. Just a couple of spoonfuls over the meat, added on each person's plate, really made all the difference. I'd imagine it would be excellent with pork or other poultry also.

Here's my note for using crushed pineapple: There were 80g of carbs for the entire can, which is of course a lot. But if you drain off the liquid, which contains part of the sugars (even if it isn't added syrup, it still absorbs some of the sugar from the fruit - if you don't believe me, taste it *G*), and rinse the fruit in a colander. I don't know how much that reduces the carb count, but obviously it does remove some. Even adding the 14g for the onion, the amount I added to my plate was easily 1/10th or less of the entire recipe. Definitely not worth wringing my hands over :).

Enjoy!