So this week was my choice and I chose Low-Carb. I did for a couple of reasons. The first is the husband and I try to low-carb it as much as we can during the week. Weekends are a completely different story. The second reason is I am always looking for new and different things to make.
I ended up making spaghetti squash with homemade spaghetti sauce. I love veggies so this was a lame excuse to add more to my life.
As for the spaghetti sauce. Roasting your veggies first. WOW!! what a difference. Very simple to make and oh so yummy..
I got stuck on kabobs as my low-carb meal after seeing the picture Georgia sent. MUST.HAVE.KABOBS. Lol. My hubby wasn’t available to grill on the day that I planned to make them, so into the oven they went. I did make some with pineapple instead of tomatoes per my husband’s request, negating the low-carb idea, but whatever.
The ingredients are fairly obvious from the picture. The steak was cut into pieces and marinated for 24 hours beforehand. And the skewers were soaked in warm water for about 10 minutes before loading them up. Easy and delicious. It was a fun dinner to make with my daughters. My 4-year-old stood on a chair and handed pieces of green peppers and onions to my older daughter and myself to load up. Cooking, and quality time. :)
Years ago (before I was diagnosed as Type 2 diabetic) I had been given a low carb cookbook. I wasn't trying to lose weight, I just wanted to eat healthier. I guess I was getting a head start. Anyway, there was a recipe that stuck in my head and I would make from time to time over the years. It's so easy and takes very little time that you'd just have to be straight up lazy to not make it. As I recall, the original recipe required a whole chicken but I used boneless, skinless chicken breasts.
Roasted Bacon-Wrapped Chicken and Cauliflower
(Recipe origin has been forgotten)
This week, we all ate low-carb meals, and I elevated the challenge to eat four low-carb meals; however, this Bruschetta Grilled Chicken Zoodle Bowl from whitneybond.com was the best of them all! I'm craving it now by just writing about it. The chicken marinades in a simple balsamic vinaigrette that I made mixing olive oil & balsamic vinegar with S&P. Matt, our mighty grill master, cooked the chicken thighs to perfection. It was served over spiraled zucchini. I recently bought a Spiralizer for $13 (great investment), and it turns your veggies into spirals or long noodles. But the best part of this dish is the bruschetta topping. Sweet tomatoes with spicy red onion and loads of garlic and basil. All the best parts of bruschetta without the bread. We've eaten this meal twice in two weeks, and my spidey senses tell me it's coming again. Great pick Aunt GA! It balanced all the calories I devoured from last Saturday's Crepe Cake and this week's Sunday Bake! Check it out.
As always these ladies amaze me. I LOVE how we have a challenge and manage to almost always make something different.
This we was low-carb, next week Jen has thrown down the BBQ sauce challenge.
Georgia, Jen, Amy and Nikita
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