Today was a one-meal day, consisting of pork chops marinated, with butternut squash medallions, and salad.

Recipes - for the marinade: dijon mustard, a few shakes of sesame oil, a few shakes of soy sauce, and a few shakes of liquid smoke, plus onion and garlic powder, ginger, sea salt, cinnamon, and diabetisweet brown sugar sub; marinated for 3 hours, then roasted on a rack @ 375 for 25 minutes. For the squash medallions, I peeled and sliced a butternut squash, then tossed the slices with olive oil, sea salt, ginger, cinnamon, nutmeg, and a touch of diabetisweet brown sugar sub. Laid the slices on a large sheet pan and roasted them at 425F for 20 minutes, then 375F for 25 minutes after I put the pork in the oven. I turned the medallions once, also at the time I put the pork in the oven.

Pork was $1.29/lb; our package was $2.37 and fed 4 adults with some left over. The squash was 69c/lb and cost under $1.00 (don't remember exactly how much); also fed 4 adults with some left over. Used a 50¢ bag of mixed greens. Add the salad dressing and seasonings for another $1 - a VERY liberal guesstimate, I'm sure it wasn't nearly that much - and all 4 of us had a great meal for about $5.00 total.

(Have I dispelled the "low carb is so expensive!" myth yet? :).)
Made a buttercup squash tonight, just sliced in half, seeded, and roasted, nothing special. Planned to have it with our pork steaks, but the timing wasn't exactly right so we ate the steaks (they were HUGE) alone.

After supper I scooped the squash out into my mixing bowl and started mashing it up with the KitchenAid. Thought I'd add some butter, cinnamon (great for blood sugar control!), and DiabetiSweet brown sugar sub. Hmmm, thought I, it looks almost creamy...maybe it can be dessert. So I added a generous scoop (1/2c or so) of full-fat ricotta to cream it up a bit, then some ground cloves, since I was out of pumpkin pie spice and nutmeg both (how could that happen??)...some SF vanilla syrup...a little xylitol (because a combination of sweeteners always tastes better)...and finally some heavy cream (1/4c-ish). Then I combined it and turned the mixer on high until it got almost fluffy - certainly much lighter.

This is DEFINITELY a keeper recipe. Made enough for 4 generous servings. I don't know the carb count but the carbiest part of it was the squash. Next time I'll try it with that can of pumpkin that's been sitting in the cupboard since last Thanksgiving.