Weirdo lunches

[Moochiecat]

There is rarely a day when we don't have Atkin's friendly food in our place...I make darn sure of that.
There are those days though that the fridge has a collection of odds and ends, and I have to do some interesting pairings to make up a lunch!

Today's lunch is 3 leftover chicken legs, an assortment of mixed olives, an ounce of delicious smoked cheddar and some raw cauliflower.

Bf gets last nights leftover pork chop and turnip fries. He's got a proper lunch area to go to at lunch, and I've just got a tiny spot in our back store room so finger-type foods are best for me.

Anyway, I'm not unhappy with my lunch in the least, but it did strike me as being a little..uh...eclectic!

[BabyDreamer]

Re: Weirdo lunches

It does sound like you have an odd little lunch there, but hey it will work. How do you cook your pork chops? I am a pork chop lover, but I only know how to make them like my Mom--with breading and fry. Can you help me?

Deb

There is rarely a day when we don't have Atkin's friendly food in our place...I make darn sure of that.
There are those days though that the fridge has a collection of odds and ends, and I have to do some interesting pairings to make up a lunch!

Today's lunch is 3 leftover chicken legs, an assortment of mixed olives, an ounce of delicious smoked cheddar and some raw cauliflower.

Bf gets last nights leftover pork chop and turnip fries. He's got a proper lunch area to go to at lunch, and I've just got a tiny spot in our back store room so finger-type foods are best for me.

Anyway, I'm not unhappy with my lunch in the least, but it did strike me as being a little..uh...eclectic!

[Chris]

Re: Weirdo lunches

If I may chime in, here, about the pork chops. I put them in a frying pan and then almost fill it to the top with water! When the water has just boiled off, I add a bit of olive oil and brown them on both sides. (If you want, you can then remove the chops, add a bit more water, and whatever seasonings, and make a nice sauce to poor over them.) Starting them in water like this makes them SO tender.

[BabyDreamer]

Re: Weirdo lunches

Chris,

Thanks so much~ I am such a pork chop lover!

Deb

If I may chime in, here, about the pork chops. I put them in a frying pan and then almost fill it to the top with water! When the water has just boiled off, I add a bit of olive oil and brown them on both sides. (If you want, you can then remove the chops, add a bit more water, and whatever seasonings, and make a nice sauce to poor over them.) Starting them in water likes this makes them SO tender.

[reneewl123]

Re: Weirdo lunches

Pork Chops? *L* I microwave them!

[ladyinred]

Re: Weirdo lunches

How about weirdo breakfasts? DH made scrambled eggs on the weekend with leftover onions, pork tenderloin and chicken wing meat. Lots of times we just take whatever's leftover and scramble it with eggs. It's usually pretty good. Or I make a quiche out of it. But yeah, there's times when I go off to work with the last hardboiled egg, a tablespoon of tuna, my bag of veggies, a pepperette and the last bit of cheese. And that's lunch. No boring old sandwiches for us, eh?

[2big4mysize]

Re: Weirdo lunches

if you had some garlic and olive oil you could had smashed up your olives with them and made a great dip for your cauliflower and chicken. I posted it for Bren's party back in 2003 so it should be in the data base.

My wierdest lunch had to be coleslaw rolled up in egg crepes cause somebody ate my cooked turkey as a snack ands didn't tell me.

[Moochiecat]

Re: Weirdo lunches

We do pork chops in a multitude of ways and our favourite cooking method is baking. I'll line a baking sheet with foil for easy clean-up and depending on how I'm doing them, I may or may not use a rack. My general rule of thumb is 400 F for at least 45 minutes. Sometimes the chops are thicker and take longer.

Some of our favourites are:
I'm in OWL, so I mix ground almonds with whatever flavour I want (cajun spice or rosemary and garlic powder or seasoning salt and pepper..whatever you are in the mood for) and use that as my coating and bake on a rack. If you used Shake and Bake pre-Atkins, this is a close match. Great on chicken too.

Inductionfriendly things that I do are:
Coat chops in finely shredded parmesan cheese, rosemary and pepper and bake on a rack.
Smear both sides with mayo, S&P, lay them on the foil-lined sheet and top with chopped onion. These come out just super yummy!
You can also use ranch dressing for this.

Bf uses the frying pan and water method (I think that's called braising) and when they are halfway done he adds in fresh mushrooms and cooks till the liquid is gone and everything is done. His choice of seasoning there is seasoning salt.

If you used to enjoy chops in canned mushroom soup, you can do something similar with alfredo sauce in a jar. I forget who it is that makes it...I think it's Classico here in Canada, but there are probably other brands. I like the four cheese for this. I'll cook them in the pan till they are good and browned, then I'll throw them in a caserrole with the sauce, cover and bake for a half hour, then take the cover off and bake for another 15 or so to reduce the liquid.

Enjoy!

It does sound like you have an odd little lunch there, but hey it will work. How do you cook your pork chops? I am a pork chop lover, but I only know how to make them like my Mom--with breading and fry. Can you help me?

Deb