Tired. Recovering from the weekend. It seems to take longer to get my feet back under me after changes to my schedule, especially a short trip. I was out the door by 8AM for a good workout at the other rehab then spent the day with mom. We talked non-stopped. After a couple of stops for groceries, I was finally home, settled and taking a deep, relaxing breath at 4PM before making a breakfast casserole and starting dinner.
Below is my food for the week with recipes: non-starchy vegetables with 3-4 ounces of protein. Prednisone therapy makes processing sugars very difficult, thus massive weight gain. Sugar is in milk, fruit, yogurt, grains, starchy vegetables...you get the idea. Cheese? Fine, just watch the calories. Sour cream? No problem.
Breakfast and Lunch:
Low Carb Mexican Beef and Spinach Casserole - here I use low fat cream cheese and non-fat sour cream.
Scrambled Eggs wrapped in a La Tortilla Low Carb tortilla
Peanut Butter on a two Wasa Rye crackers
Dinner:
Sirloin Tips with Vegetables - here
Pan-Seared Fish with Shiitake Mushrooms - here
Pork Chops with Walnuts and Blue Cheese (with a side of cole slaw) - See below
Roasted Chicken (with a fresh vegetable) - here I don't use the Hoisin part of the recipe but add just a bit of a low carb BBQ sauce at the end.
Pork Chop with Walnuts and Blue Cheese
4 pork chops - 4 ounces each
1/4 cup chopped walnuts
2 ounces blue cheese (about 1/2 cup)
2 green onions, chopped
1/4 t. pepper
Heat skillet over high heat, add the nuts and toss until they almost begin to brown, about three minutes. Remove from the pan. Cook the pork chops. Add the rest of the ingredients to the walnuts and mix well. Spoon over the hot, cooked chops. Serves 4.
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