*Chuck also has to get an MRI today because he has lost some strength and range of motion in his arm. He's had two neck surgeries because he was in a car accident with some
*Saw Cruz Pendregon's race car at Bass Pro Shop last night. Had to stop for a picture. These cars are so fast! I got his autograph at a racing event once. You can feel the rumble in your bones when these cars light up. Love it!
*We were at Bass Pro Shop because Rachel needed some new shorts. She is now wearing a size 10! That's down from a size 14/16. Now I get her size 12s. Hand me downs. :)
*Weight: no weighing. Once a week only. Felt strange not getting on the scale.
*Eats: feeling snacky; 33.4 grams carbs for the day
Breakfast- coffee/cream; Muffin in a Minute with 1/4 cup pumpkin; almond milk with protein powder
Lunch-(on the go) 28g almonds (yep, I still measure everything); Atkins bar; almond milk and protein powder
Dinner: Breaded pork chops with pan gravy, mashed cauliflower, salad with Italian dressing, and a cheesecake
Snacky-low carb ice cream bar, 5 oz red wine, 1 small sugar free peanut brittle.
*I don't like getting the snackies. It's probably because I didn't eat a good lunch? Perhaps the breading on the pork chops? Perhaps I just wanted a freakin' snack!? :)
*Breaded Pork Chops
from The Low Carb Comfort Food Cookbook
3/4 cups breadcrumbs made from stale magic rolls
1/2 tsp garlic powder
1 Tbs parmesan cheese
1 egg, beaten
4 pork loin chops, 1" thick
2 Tbs. coconut oil
Preheat oven to 325*. Lightly grease a casserole dish with coconut oil or butter.
In a small bowl, mix bread crumbs, garlic powder and cheese. Put beaten egg into anoter bowl. Remove all fat from pork chops; clean and pat dry. Dip each chop in egg then bread crumbs. Coat well.
Heat skillet on medium low with the coconut oil. Add chops when oil is hot. Turn down heat and briefly fry chops until light brown on both sides, about 2-3 minutes per side. Place chops in casserole dish and bake for 40-45 minutes or until done. If desired make pan gravy.
1 cup broth and 1 cup heavy cream; salt & pepper to taste
Add broth to hot skillet where you cooked pork chops. Scrape up loose bits and simmer for about 8-10 minutes of until liquid is reduced to 2/3rds. Add cream and continue to simmer until further reduced and has desired thickness. It will continue to thicken once removed from heat. Season with salt and pepper. Will be a thin gravy but tasty.
Per pork chop: 2.6 grams carb; 30.4 grams protein
*Hope you have a wonderful Easter. Any plans? We'll probably hang around the house, grill some steaks, resist the kids' candy, hide some eggs, and visit my in laws. See ya on Monday. :)