Today's menu - 1/17/09

Breakfast - One small egg and a slice and a half of bacon.

I guess I need to call that brunch for today because I didn't officially have anything for lunch. I did make a pretty substantial snack. I had been craving this dip that I had a party a couple of months ago - Buffalo Chicken Dip. The hard part on a low carb diet is what to dip in the dip. Since this was similar to buffalo chicken, I used celery. Not a bad option I guess. I ate a bunch.

Dinner - Almond and Pecan encrusted catfish, bacon wrapped shrimp and over-the-edge broccoli slaw.

ALMOND AND PECAN ENCRUSTED CATFISH
--2 catfish filets
--1/2 cup ground almonds and pecans
--salt, pepper, TSG Chipotle Chili Seasoning

Filets were pan-fried in a little butter. Lesson - Don't bother trying to season the pecans and almonds before cooking. Might as well sprinkle a little seasoning on after the fish cooks.





OVER THE EDGE BROCCOLI SLAW
--1 bag chopped broccoli slaw
--1 - 2 Tbls. TSG Over The Edge Herbed Spinach Seasoning
--4 - 6 slices of bacon, cooked and chopped
--1/8 - 1/4 cup of mayo (use light if you'd like) I never measure.
Combine everything and refrigerate for about an hour before eating.