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I'm always so gung-ho to start and I do well after the first week, then I get lazy, I don't bring the right food to eat at work, I end up going out for food and before you know it, I'm back to my old bad habits.-
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Category Archives: Entrée
How To Make Low-carb Kabobs Indoors
When it’s grilling weather, beef kabobs are a great, quick dinner. But sometimes it’s raining. Then of course there’s that 8-month Cleveland winter, where you don’t want to be outside if you can help it. (Okay, fine, I’m exaggerating. A … Continue reading
Posted in Beef
7 Comments
BLT on fried cheese
There’s a farmers market down the street from my office once a week, and the tomatoes are coming in. Which means it’s BLT season.[1] Since I don’t eat toast, my first thought was to do it as a lettuce wrap. … Continue reading
Hell yeah, it’s low carb!
“Don’t you get tired of always being on a diet?” Okay, first: I’m not on a diet. School kids don’t stay up late on school nights. Grown-ups don’t get drunk during the week. I don’t eat carbs until the weekend. … Continue reading
Posted in Pork, Side
5 Comments
Crustless Pizza!
Recipe card and written directions available over on my other site.
Rotisserie Turkey Breast
I’ve seen 200 pounds of beef cooked over a spit before, so I know you can do really big meat that way. But a whole turkey falls into an awkward zone: Too big for the regular grill rotisserie, too small … Continue reading
Shrimp Scampi
Shrimp Scampi can be made a thousand different ways. But as long as you start with shrimp, garlic, butter and salt, how can you go wrong? Continue reading
Rotisserie Pork Loin
Start with a good cut of meat and don’t screw it up. And the rotisserie makes that easy. Join the undieters crew to download the printable recipe card.
Potted Chicken with Chicken Stock
This recipe is not just easy, it’s versatile. You can serve it as-is, and it makes a great hearty dinner. Or pick the meat off the chicken pieces, put everything back in the pot, add water and lentils and turn … Continue reading
Stickless Shish-Kabobs
The first kebabs — and I can’t even write that without hearing it in Jamie Oliver’s voice — were made by soldiers cooking meat by skewering it on their swords and holding it over camp fires. Well, that’s what the … Continue reading
Asparagus and Shrimp Salad
Jenn first had a version of this at a fancy brunch. It’s so easy to make, though, that there’s no reason to hold it for special occasions. Don’t skip the step where you blanch the asparagus. It only takes a … Continue reading