I made a meatloaf using 1 lb of ground beef, half a bag of porkies crushed, about a Tbsp of worchestershire sauce, a quarter of an onion chopped finely and an egg.

In another baking dish I poured enough oil to cover the bottom, then mixed in some dry basil and garlic powder. Into that I tossed a bag of frozen cauli, and tossed to coat. S&P lightly.

Both of the above went into a 350 oven.

On the stovetop I put 2 drained cans of sliced shitake mushrooms into a pan with 2T butter (not fake oleo stuff), covered it, and set it on the oven-vent burner. (I don't keep fresh mushrooms because they spoil so quickly; I buy them specially if I have an immediate use for them, but keep canned and dried 'shrooms on hand.)

After 30 minutes I tossed the cauli and returned it to the oven. Then to the mushrooms (with now-melted butter) I added 8 oz of sour cream - full fat of course - a tsp of chili powder, and tsp of beef base, and a generous shake of dry basil. I stirred it all together, re-covered it, and put it on the burner set to its lowest setting.

10 minutes later I removed the meat loaf and roasted cauli from the oven, turned the burner off, and stirred the sour cream/mushroom sauce. I served it over the meatloaf. The cauli was plenty flavorful to stand on its own. The mushroom sauce had a good strong flavor - if I wanted it milder (I didn't) I would have added some cream and used just a half-tsp of the chili powder.
 
 
Today's late breakfast was so good...it's one of my favorite easy meals!

In a frying pan of hot bacon drippings over high heat I broke 3 eggs, then lowered the heat to low/medium and broke the yolks with a fork, spreading them over the whites. Onto the eggs I sprinkled some chopped frozen spinach pieces, letting a few fall into the fat to fry alone, then some quartered pepperoni slices, and finished it off with a handful of shredded mozzarella. Covered the pan and walked away for 10 minutes. After I slid it onto my plate I put the fried spinach bits on top, just for the sake of embellishment :).

When I haven't used pepperoni, I also like this with salsa and sour cream (full-fat, of course!) on top!
 
 
Root vegetables, other than carrots, weren't something I ate much of as I was growing up. As a result, I never really had an interest in them. But now, eating low carb, it's a whole 'nother story! I recently got some turnips on sale, and had to use them. Since my husband had roasted chicken for our dinner earlier and had left the pan on the stovetop, I peeled and diced a couple of turnips and tossed them in the chicken drippings with a few pieces of bacon, and put it back in the oven. About 20 minutes later I had THE most delicious vegetable dish I think I've ever eaten! The turnips were dark brown and caramelized...I put them in a bowl with a little (1 Tbsp or so) shredded cheddar cheese on top and had them for my afternoon snack-meal-thing. (Hubby is at work and I usually don't have full meals when I'm alone, I just sort of graze.) So sweet and tender, a little sticky...oh no, my mouth is watering just thinking about it! And about 12gN carbs for the whole thing.

As my dad used to say, "You can't beat that with a stick!"