|
Today's dinner is totally experimental, but the taste should be mind blowing. I'm pretty good at cooking corned beef, but the experimental part, of the way I cooked it this time, is by adding smoked pig tails to the cooking water. I cooked them until they were just about fork tender, and then placed the corned beef in a shallow roasting pan, added a sugar free honey mustard glaze to it, and let it cook the rest of the way, for another hour and a half, to finish tenderizing. I didn't discard the smoked pig tails, I added those, and some applewood smoked bacon, to some fried cabbage, and then let that cook to perfection. The taste test is next. :-)
Diet Calendar Entry for 20 March 2017:
|
2589 kcal
|
Fat: 183.79g | Prot: 201.02g | Carb: 27.78g.
Breakfast: Kerrygold Ballyshannon 100% Natural Cheese, Hoffman's Super Sharp Cheddar Cheese, Butterkase Cheese, Black Label Cherrywood Thick Cut Bacon, Kroger Unsalted Butter, Kroger stevia blend,, Kroger Eggs (Extra Large), Wright Brand Naturally Applewood Smoked Sliced Bacon, Kirkland Signature Glucosamine with MSM, Bayer VitaCraves Men's Multi Gummies, Atkins Cafe Caramel Shake, Blue Diamond unsweetened almond breeze almondmilk coconutmilk blend,. Lunch: Hoffman's Super Sharp Cheddar Cheese, Ken's Steak House Buttermilk Ranch Salad Dressing, sugar free imitation honey, Fresh Express Sweet Butter Tender Lettuce Mix, Pork Chops or Roasts (Sirloin, Boneless), Kroger Unsalted Butter. Dinner: Fried Cabbage with Smoked Pig tails, and Applewood Smoked Bacon, corned beef. Snacks/Other: Jell-O Sugar Free Lime Gelatin. more...
|
|
 Comments
20 Mar 17 by member: RoseFlorida
|
As expected, delicious! The honey mustard glaze, baked on, gives the corned beef a kicked up level of deliciousness, that I'll continue use from now on. I used a Beer'n Brat mustard, Boar's Head Yellow mustard, and a sugar free honey as my glaze; and the flavor cooked right into it. The fried cabbage turned out good, but next time I'll use a head of cabbage, instead of the cole slaw mix, that I used so it could get used up, before it outlived it's usefulness. All in all, I think I did a pretty good job, and I'm truly enjoying my meal. :-)
20 Mar 17 by member: ShyGuy
|
I'm dance'n in my chair as I'm eating this. :-)
20 Mar 17 by member: ShyGuy
|
|
|
LOL! Glad you are having fun with your culinary experiments. You got this!
21 Mar 17 by member: Mom2Boxers
|
Thanks ladies. If I don't keep things interesting, and tasting good, then I run the risk of falling prey to high carb temptations. That just ain't gonna happen. I got a freezer full of meat, a pantry full of seasonings, and an imagination to put it all together in delicious combinations. :-)
21 Mar 17 by member: ShyGuy
|
That does sound good. I do the same thing. Have some problems logging food because of it though.
21 Mar 17 by member: Horseshu1
|
22 Mar 17 by member: JovialJ
|
I have problems logging food with some of my experimentation too, but I get around that by, using substitutes, and getting as close to the ingredients that I'm using as possible, and using those values. That way, at least, I have some idea of the net carbs, protein, and calories in what I'm eating.
23 Mar 17 by member: ShyGuy
|
I do the very same thing Shy Guy. I have to keep trying out new ways to make meals more nutritious and fun to make but taste incredible too. I don't always succeed but I have to keep changing up things.
24 Mar 17 by member: Mom2Boxers
|
I do the same thing with logging. When in doubt I take the higher carbs, protein and calories.
24 Mar 17 by member: Horseshu1
|
| |
|
|
| |
Submit a Comment
You must sign in to submit a comment
|
|
|
Other Related Links
Members
|
ShyGuy's weight history
|