Low Carb Sandwich Fillings

Low Carb Sandich Fillings

(Could be a bowl)

BLT

Bacon

Lettuce

Tomato

Mayo/Mustard

BLAT

Bacon

Lettuce

Avocado

Tomato

Mayo/Mustard

Cuban

Ham

Swiss

Hot shredded pork

Dill pickles

Mayo/Mustard

Italian

Ham

Salami

Provolone

Tomato

Oil and Vinegar

Madam Cristo

Honey Ham

Gruyere

Top with a cooked egg (but runny yolk)

(possible jam between the ham and cheese)

Minnesota Sushi

Ham

Cream Cheese

Dill pickle

Roast Beef

Roast Beef

Swiss

Provolone

Lettuce

Pickles

Rueben

Sliced Deli Corned Beef

Sliced Swiss Cheese

Sauerkraut 

Broil and serve with Fry Sauce with Sweet Relish (Thousand Island Dressing)

Turkey Club

Turkey

Bacon

Tomato

Lettuce

Avocado

Mayo

Mustard

Xylitol Hot Fudge Sauce

Xylitol Hot Fudge Sauce

1 1/2 c         3/4 c            6 T        Xylitol

      1 c         1/2 c         1/4 c        Cocoa

      1 c         1/2 c         1/4 c        Heavy Cream/Half and Half/Milk

   1/2 c         1/4 c            2 T        Butter

      2 t             1 t          1/2 t         Vanilla

   1/4 t          1/8 t        1/16 t         Salt

Easiest Peach Cobbler (and probably the favorite)

Easiest Peach Cobbler

3 15-oz cans peaches

1 Tablespoon vanilla

1 cup brown sugar (divided: 1/4 c; 1/4 c; 1/2 c)

1 15.25-oz box yellow cake mix

1 stick butter, melted (8 Tablespoons)

Preheat oven to 350 degrees F.

Drain the peaches and pour them into a 9x13 baking dish.

Drizzle vanilla over the peaches.

Sprinkle 1/4 cup brown sugar evenly over the top.

Combine cake mix, melted butter, and 1/4 cup brown sugar until there is no powdered cake mix remaining and the mixture resembles a clumpy, dry batter.

Crumble the batter mixture evenly over the peaches.

Sprinkle the remaining 1/2 cup brown sugar over the batter. 

Bake for 45-50 minutes until browned and bubbly.  Let cool for 15 minutes, then enjoy warm!

Original Recipe here.

Jeff's Kabob Marinade

Kabob Marinade for 1 1/2 lbs Costco New York Strip* cut into generous bite size cubes

1 tsp minced garlic

1 tsp onion powder

2 1/2 Tbsp soy sauce

2 Tbsp Worcestershire sauce

2 Tbsp balsamic vinegar

1 Tbsp oil (Jeff prefers olive oil)

1/4 tsp black pepper

Broil 2-4 minutes or to desired doneness.

If you are going to put them on skewers, don't forget to soak them in water for 30 minutes.

Alternatives: rump, beef tri-tip, sirloin steak, or other steak cut

Avoid: flank, skirt, hanger, bavette and other steaks that need to be sliced thinly against the grain.

Also avoid: slow cooking cuts -- chuck, beef ribs, cheeks

Based on this recipe.

Story Videos

Story Videos

The Bear Snores On, by Karma Wilson

Millie Waits for the Mail, by Alexander Steffensmeier
SuperWorm, by Julia Donaldson
When Dinosaurs Came With Everything, by Elise Broach

Mustache Baby, by Bridget Heos

The New LiBEARian, by Alison Donald

The Watermelon Seed, by Greg Pizzoli

Blues Clue's

Book 1: Blue's Cool Idea

Book 2: Blue's Rainy Day Music

Book 3: Where Is Magenta

Book 4: Blue Makes Breakfast

Book 5: Home Sweet Home

Book 6: Blue's Garden

Book 7: Things That Fly

Book 8: Something to Say

Book 9: Blue's Windy Day

Book 10: Blue's Bedtime

Book 11: Blue Puts on a Play

Book 12: A Picnic with Blue

Book 13: Blue's Art Day

Book 14: Blue's Big Week

Book 15: Blue Skidoos to the Beach

Book 16: Blue Looks for Books

Book 17: Count and Save with Blue

Book 18: Blue's Frustrating Day

Classics

Curious George Gets a Medal, by H.A. Rey

So Long, by Helen and Alf Evers

I Can Read Books

The Case of the Cat's Meow, by Crosby Bonsall

Mac and Cheese, by Sarah Weeks (author of "Pie") 

Mac and Cheese and the Perfect Plan, by Sarah Weeks

Frog and Toad

Frog and Toad Together

A List

The Garden

Cookies

Dragons and Giants

Mercer Mayer

All By Myself

Tedd Arnold

Green Wilma

Parts

Family History

Grandma Ruth's Handkerchief Cradle

Snappy Stories

Shaken Roasted Potatoes

To make Shaken Roasted Potatoes:

Ingredients

• 3 lbs Yukon Gold or red potatoes
• Kosher salt (2 Tbsp for boiling, plus extra for seasoning)
• 3 Tbsp bacon grease (warmed to liquid--or olive oil)

1. Parboil: Cut Yukon Gold potatoes into 1-inch to 1.5-inch chunks. Place them in a large pot, cover with salted water (add the 2 Tbsp of kosher salt), and bring to a boil. Lower the heat and simmer for about 8 to 10 minutes until the surfaces are tender, but the centers are still firm.

1. Shake: Drain the potatoes thoroughly in a colander. Return the hot potatoes to the saucepan. Put on low heat just long enough to cook off the excess water (a minute or two). Put the lid on tightly, and shake the pot vigorously for 5–10 seconds. This will rough up and bruise the edges of the potatoes.
2. Season: Transfer the shaken potatoes to a rimmed baking sheet (lined with foil for easy clean-up). Toss with 3 tablespoons of bacon grease (warmed to liquid--or olive oil) and a generous helping of kosher salt. (You can do steps 1 and 2 earlier in the day, then step 3 just before serving.)
3. Roast: Preheat your oven to 425 degrees. Roast the potatoes for 25 to 30 minutes, tossing them occasionally so they get evenly golden and deeply crispy on all sides.

Electrolytes

 Small Batch Electrolyte Recipe

Description	Amount	Unit
Potassium Citrate Powder	19	g
Magnesium Bisglycinate Powder	5	g
Sea Salt	11	g
Glycine	4	g
Creatine	5	g
Total	45	g

 Large Batch Electrolyte Recipe

Description	Amount	Unit
Potassium Citrate Powder	120	g
Magnesium Bisglycinate Powder	44	g
Sea Salt	74	g
Glycine	28	g
Creatine	35	g
Total	300	g

1. Mix up a weekly batch in an airtight container.  Stir and shake to get an even consistency.   
2. Add half a teaspoon to your drinking water (I prefer broth) each day.  You can also sprinkle on your food as a salt replacement.
3. Back off the dosage if you experience any symptoms of gut distress.

From here.