Tonight’s dinner: small steak, creamy mashed mock potatoes and salad

I am surprised at the number of people who are interested in low carb eating and encourage me to post my meals.  I would have expected that to be horribly boring to most people.  I’m glad that’s not the case.

Before Ron went in the Army, he worked as a meat cutter.  He is gifted at choosing tender, juicy cuts of meat from otherwise tough cuts.  Although some chuck eye steaks can be tough and leathery, these little heavily marbled steaks were melt in your mouth.

They are a little overdone because I was listening to Willie Nelson sing “You Were Always on My Mind” while they were grilling.  🙂

The mock mashed potatoes are actually cauliflower — like you never tasted it before.  Properly prepared, it is mild, creamy and delightful.  Improperly prepared it can be watery and strong tasting.

I steam, never boil, either fresh or frozen cauliflower until it is just done, being careful not to overcook it.  For a 16 oz. bag of cauliflower, I add 1 oz. cream cheese, 1 T butter and 2 T heavy whipping cream and salt.   Everything goes into a food processor and I process it for 30 seconds.  It’s superb!  (My food processor is a mini–I’m not sure how long it would take in a heavy duty full size processor.)

Yummy no-cook LC blonde fudge with almonds

I have been falling behind in my job of keeping Ron supplied with low carb sweets.  He resorted to buying Atkins bars.  After he suffered tummy distress caused by the sugar alcohols, notably the maltitol, in the bars,  I felt guilty enough to make a huge batch of low carb blonde fudge with almonds for him.  So the refrigerator and freezer are now stocked, and that should keep him happy for a few days!

They are fat bombs!  Perfectly legal, but I have to leave them alone to keep from ODing on calories since my BMR is so low.

I found the recipe on one of my LC forums, but can’t find it now to provide a link.  Sorry!  But here’s how to make them:

(I doubled the following recipe so I would have plenty to freeze for later.)

No Cook Fudge

1/2 c. peanut butter
1 stick butter
2 oz. cream cheese
1 c. Splenda or erythritol (or combination)
2 scoops vanilla whey protein powder

I added a handful of almonds because I wanted more texture in the candy.

Put almonds in food processor and pulse until you have almond bits the size you want in your candy.  Melt peanut butter and butter in microwave for a couple of minutes.  Stir.  Microwave a little longer if needed.  Use a larger bowl than you think you need because the mixture can bubble up.  Stir in cream cheese.  Stir in sweetener.  Stir in protein powder.  Stir in almonds.

The recipe said to spread the candy in a buttered dish.  Instead, I put saran wrap over a cookie sheet and just spread the mixture on that.  Refrigerate for at least one hour to set.  Use pizza cutter to cut into small squares.

I kept half in the refrigerator so Ron could eat it immediately and froze the other half for later.

Well, I had some other ramblings to add, but this is getting too long, so I will save them for later.

Am really feeling desperate to get out camping, but it’s not an option right now.  I’m thinking about driveway camping in the Casita for a few nights.  🙂