Tag Archives: lamb

Menu, Week of 11/10

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mpm-chalkboard
I am going to a concert tonight! I am going to see Pink! My friend Billie is the greatest! Her husband gave her two tickets to see Pink as an early Christmas present, and she it taking me! Do you think I have used enough exclamation points? I am really excited!

All this excitement is making it hard to concentrate on boring things like menu planning, but I have to do something while I wait for the day to pass, right? Besides work, of course.

Sunday: Minted lamb burgers with feta cheese and avocado, steamed broccoli, cole slaw

Monday: Out with my friend before the concert

Tuesday: Coconut Shrimp soup, sauteed mushrooms, onions and asparagus

Wednesday: Pizza, salad

Thursday: Bratwurst, sauteed cabbage and bacon

Friday: Leftovers

Saturday: Salmon burgers, salad

As always, many more ideas can be found at orgjunkie.com

Low Carb Lamb Curry–Quick!

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This is not a fancy recipe. This is a “I need to use this lamb before it goes bad and I have a ton of zucchini from the garden and hey, look, there’s a can of coconut milk in the cupboard” type of recipe. It is not very pretty, either. But it was filling and good and I didn’t have to throw out expensive lamb or waste the fruit of my garden!

Quick and Easy Lamb and Zucchini Currylamb curry

1 TBSP coconut oil
1 large zucchini, sliced
2 large cloves garlic, minced
1 pound ground lamb
1-2 TBSP Bangkok Blend seasoning from Penzey’s
½ tsp ground ginger
1 tsp dried cilantro
1 can coconut milk

Heat a large skillet and add  the coconut oil to melt. Cut the zucchini into sections about 1 inch wide and slice, adding to the skillet as you go. Mince the garlic and add to the skillet as well. Sautee for a minute or two, then add the lamb, breaking up with the spoon.

There was a lot of liquid in the skillet at this point, so I had to stir a lot to get the lamb cooked. You could brown the lamb in a separate skillet and add to the zucchini when done, but I wanted this to be quick and easy, so I just worked through it.

Add all spices and simmer for a few minutes to reduce the liquid a bit. Add coconut milk, bring to a boil, and then reduce to a simmer. Taste for seasoning. Allow the mixture to simmer for 10 minutes or so to thicken and blend seasonings. Taste again and adjust spices as needed.

This turned out to be more a soup than a traditional curry, although it was thicker the next day. You could also add a bit of cayenne pepper if desired. Fresh herbs and spices are always better, but this was a quick lunch I threw together while working, so I used the dried for speed and ease.

As I have been making the switch to low carb eating, I have had to change a lot about the way I eat and cook. For a while, it seemed like I was eating far too many of what I call component meals–meat, veg, salad, all separate. I like more complex flavors and dishes, and I like to make everything in one skillet, especially if I am cooking for only myself. This kind of recipe really helps me to feel like I am eating interesting food while staying on the low carb diet that seems to be helping me so much.

Menu, Week of 5/5

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Last Saturday, April 27, I made a menu, I made a grocery list and I went to the store and bought all the things I needed to make that food. Then I came home and started reading my new book, Why We Get Fat: And What to Do About It, by Gary Taubes, and I realized my menu plan was not going to work for me. I was surprised how much sense the information I was reading about low carb diets made to me–both from a scientific standpoint, and as a way of explaining what I was noticing in my own diet and weight loss results (or lack thereof).

I’ve been eating low carb ever since, and I think it is going well. I’ve lost 2.5 pounds in the last week, and I am less hungry and my clothes seem looser. I have more energy, too.

It is a bit of a menu-planning challenge, though. It is just so different from my usual way of planning. We are eating a lot more meat (much to the kids’ joy!), and meals are just different. I am not a fan of component type meals–a hunk of meat and side dishes–but I don’t have a lot of low carb casserole type dishes. It is taking a bit of time to adjust, which is all the more reason to plan ahead, right? I am still serving potatoes and other starchy sides for the kids as they are growing. I am a bit worried about their veggie intake, too, as most of the vegetables they like are the starchy ones, although they are big fans of broccoli, so that is good.

Sunday: Hamburgers at a friend’s house (I had mine with no bun and sliced avocado, tomato, onion, pickles and spicy mustard to dip), bell pepper strips

Monday: BBQ pork chop filets, broccoli, sauteed mushrooms for me, fries for the kids

Tuesday: Chicken with artichoke hearts and mushrooms, salad

Wednesday: Sloppy Joes, avocadoes, bell pepper strips, fries for the kids

Thursday: Salmon noodle casserole–because the boy really, really wants it!, salmon filet for me, green beans

Friday: Pizza made with garbanzo bean flour and Daiya cheese, which is still going to be a bit high in carbs, but much lower than traditional pizza (thinking about pepperoni and Italian sausage for toppings, plus mushrooms and red onions on my part), salad

Saturday: Having friends over for a BBQ–minted lamb burgers with feta and hummus, grilled cabbage and bacon, mushroom skewers (although I will probably just toss them in a grill basket), salad, steamed broccoli, maybe grilled artichokes, because the boy loves those, too

Lots more menus available at orgjunkie.com