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I have two gigantic pots of eggplant spaghetti sauce cooking away -- the crockpot and the big dutch oven on the stove. Wow... what a lot of work: cut and roast the eggplant, cut all the other veggies, sautee the peppers and onions, and skin and seed the tomatoes. Then put it all together with both fresh and dry spices and cook it forever. Then I have to divide it up into small containers and let it cool before it goes in the freezer. Probably a good thing I only do this once a year, because between shopping, prepping, and cooking it's an entire day's event. Now I am looking for a bean-free chili recipe. I love chili, and I used to make it every year and freeze it like with the sauce -- but now I can't eat beans, so I need to find a good no-bean recipe. Starting to do the resarch. I have a pound of ground turkey and a pound of bison in the freezer, so there's plenty of meat to work with. Got to get to work...
Diet Calendar Entry for 24 September 2017:
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1433 kcal
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Fat: 51.32g | Prot: 120.72g | Carb: 131.28g.
Breakfast: Le Pain des Fleurs Buckwheat Crispbread, Sara Lee Maple Honey Ham, Trader Joe's Light Brie, Trader Joe's Whole Grain Dijon Mustard. Lunch: Florida Pink and Red Grapefruit, Sausages By Amylu Smoked Andouille Chicken Sausage, Tine Jarlsberg Lite Cheese, 2% Fat Milk, Cooked Egg White. Dinner: Acorn squash mash, Cooked Green String Beans (Fat Added in Cooking), Wegmans Wild Caught Sea Scallops. Snacks/Other: HEB Cantaloupe Chunks, Baked Chocolate Custard, Acme Smoked Fish Herring in Dill Marinade, Blueberries, Pineapple, Strawberries, Stiebs Pomegranate Seeds, Green Valley Organics Lactose Free Blueberry Yogurt. more...
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