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Southernfood.com, L.L.C.
1205 Johnson Ferry Rd Suite 136-419 Marietta, GA 30068

Secure On Line Ordering 24 hours a day.100% Satisfaction Guaranty - "If you don't like it send it back we will eat it"


A Full Day of Low Carbs

A Full Day of Low Carbs

Hello everyone. I am currently in sunny south California. The food here is dietetic, shall we say. Thus your next menu. I am having a blast though. Sometimes it's good just to chill. I'm leaving Saturday to go to New York. So much for chilling. Beth, you'd better be ready. I should return with some very entertaining stories, however. But you guys know me, you should not settle for less.

In the mean time, here is your low calorie, low carb menu. I personally hate low carb. Carbs are my favorite thing. But, alas, your buttt will be smaller without them. One must suffer from time to time. This is not my regular format, I'm giving you breakfast lunch and dinner with even a dessert!

Wesley's Full Day of Low Carbs

Florentine Eggs and Ham

Chopped Salad with Roasted Chicken

Salsa Smothered Tex-Mex Meatloaf with Avocado

Coffee Latte Whip

Florentine Eggs with Ham:

Serves 2

8 cups washed ready to eat spinach (10 ozs)

2 tablespoons freshly grated Parmesan cheese

Salt and freshly ground pepper to taste

1/2 lb sliced lean ham, cut into strips

2 teaspoons olive oil

2 eggs

Place the spinach in a microwave safe bowl and microwave on high for 5 minutes. Sprinkle with the Parmesan cheese and season with salt and pepper. Chop the spinach into bite sized pieces and divide between 2 plates. Set a medium sized nonstick skillet over medium heat. Add ham and sauté for 2 minutes or until slightly browned. Divide evenly over the beds of spinach. Add the olive oil to the same skillet. Break the eggs into the skillet and fry until set, about 1 minute. Using a spatula, gently turn them over. Sprinkle with salt and pepper. Serve the eggs over the ham and spinach.

One serving: 337 calories, 37 G protein, 10 G Carb

Chopped Salad with Roasted Chicken:

Serves 2

2 celery stalks chopped into 1/4 inch pieces 1 medium size green bell pepper, chopped into 1/4 inch pieces 10 large red lettuce leaves, sliced into 1/4 pieces 8 broccoli florets, chopped into 1/4 inch pieces 1/4 cup no sugar added oil and vinegar dressing 2 scallions, sliced into 1/4 inch pieces 1/2 pound roasted chicken breast, skin removed, and cut into 1/4 inch pieces.

Place the celery, bell pepper, lettuce, and broccoli in a medium sized bowl. Add the dressing and toss. Add the scallions and chicken, and toss again. Divide between 2 plates and serve.

One serving: 401 calories, 40 G protein, 14 G Carb

Salsa smothered Tex-mex Meatloaf with Sliced Avocado:

Serves 2

Olive oil spray

1/4 cup thinly sliced red onion

1 cup thinly sliced mushrooms

10 ounces ground veal

2 egg whites

Salt and freshly ground pepper

1 large tomato diced

1/2 cup chopped fresh cilantro

1 small jalapeno pepper, seeded and chopped

1/2 teaspoon ground cumin

1 tablespoon freshly squeezed lime juice

Preheat the oven to 400 degrees. Line a baking tray with foil and spray with olive oil. Heat a nonstick skillet over medium high heat and spray with olive oil. Add the onions and mushrooms and saute for 5 minutes. Combine the vegetables with the ground veal and egg whites in a medium sized mixing bowl. Add salt and pepper to taste. Place the meat directly on the baking tray and shape into 2 loaves about 6x3 inches each. Bake 20 minutes. While the loaves bake, combine the diced tomato, cilantro, jalapeno, cumin, and lime juice in a small bowl. Season with salt and pepper to taste. Spoon the salsa over the meatloaves and serve on 2 plates with the avocado.

 

Sliced Avocado:

1/2 small avocado, peeled, pitted, and sliced

1 tablespoon no sugar added oil and vinegar dressing

Salt and pepper to taste

Arrange the avocado slices next to the meatloaf and drizzle with the dressing. Season with salt and pepper to taste. Simple but good!

One serving: 521 calories, 46 G protein, 16 G Carb

Coffee Latte Whip:

Serves 2

1 envelope plain gelatin

1/4 cup cold water

1/2 cup boiling water

3 envelopes sugar substitute such as Equal

1/2 tablespoon unsweetened cocoa powder

1/4 cup strong black coffee (decaf)

2 tablespoons heavy whipping cream

Soak the gelatin in the cold water for 5 minutes. Pour the boiling water into the cold water to dissolve the gelatin. Stir in the sugar substitute, cocoa powder, and coffee. Pour into a bowl and refrigerate for one hour to set. Remove the gelatin from the refrigerator and whip with and electric beater. Add the cream and continue to whip until fluffy. Pour into 2 dessert dishes and refrigerate to gel, about 15 minutes.



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Southernfood.com, L.L.C. 1205 Johnson Ferry Rd Suite 136-419 Marietta, GA 30068 Local: 404-725-2933 Orders in before 2 P.M. E.S.T. will be shipped same day (normal business days, click on "About Us" for delivery times) Southernfood.com / southernfood.com customerservice:sales@southernfood.com
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