Thread: Tonight's dinner.

both sound good, had a ham and cheese sand just a bit ago, won't eat more
until dh returns from work but needed a hold over, Lee
"Julie Bove" <[email protected]> wrote in message
news:ivdq4g$io2$[email protected]..
>
> Big salad of assorted greens, carrots, tomatoes, green onion, peppers,
> Kalamatta olives and Feta cheese. So almost Greek. Small cheese
> sandwich. Apple slices.
>
> Angela had taquitos with sour cream, Mexican rice and a salad of just
> greens and carrots.
>

"Storrmmee" <[email protected]> wrote in message
news:[email protected]..
> both sound good, had a ham and cheese sand just a bit ago, won't eat more
> until dh returns from work but needed a hold over, Lee

I don't eat sandwiches very often but after throwing out two full loaves of
bread, I decided I would make an effort to eat this one. I know some people
like bread that has been frozen, but I don't. I grew up eating that because
we weren't allowed to eat much bread. Mostly we had it for meatloaf
sandwiches eaten on road trips. So a loaf would last us a long time. OTOH
my dad ate 4 slices of bread in his lunch pretty much daily. He made
sandwiches with that Chinese hot mustard. Nothing else on it. Just the
mustard and wheat bread. Ick.

I had a wonderful and unusual (for me) lunch. I was out and about this
morning and stopped for a cappuccino. I noticed a nice fresh greek salad
bowl so got a takeaway carton full of that and then looked around for
something to go with it but it was the usual falafels, quiche,
spanakapita etc. The I noticed an omelet. It was a bit bigger than my
palm around and at least half an inch thick. I heated it up for lunch to
have with the salad and after the first cut I noticed it was packed with
finely chopped parsley, so thickly packed you could hardly see any
omelet. The only other stuff I could see in it was onion and what looked
like very finely chopped zuchini. It was very, very tasty. I bought some
lamb, garlic and rosemary sausages for myself from the butcher to have
with veggies. I got the kids some lollipop chicken. It is just boned
chicken leg pushed down to form a ball shape with a thick, short piece
of bone left in to form a handle of sorts, in each one. Then it was
crumbed with a spicy looking crumb mixture. I got some nice chicken and
sun dried tomato ravioli for them with a pouch of creamy bacon and
mushroom sauce from the fresh food section. Then steamed veggies for all
of us.

"Julie Bove" <[email protected]> wrote in message
news:ivdq4g$io2$[email protected]..
>
> Big salad of assorted greens, carrots, tomatoes, green onion, peppers,
> Kalamatta olives and Feta cheese. So almost Greek. Small cheese
> sandwich. Apple slices.
>
> Angela had taquitos with sour cream, Mexican rice and a salad of just
> greens and carrots.
>

"Ozgirl" <[email protected]> wrote in message
news:[email protected]..
>I had a wonderful and unusual (for me) lunch. I was out and about this
>morning and stopped for a cappuccino. I noticed a nice fresh greek salad
>bowl so got a takeaway carton full of that and then looked around for
>something to go with it but it was the usual falafels, quiche, spanakapita
>etc. The I noticed an omelet. It was a bit bigger than my palm around and
>at least half an inch thick. I heated it up for lunch to have with the
>salad and after the first cut I noticed it was packed with finely chopped
>parsley, so thickly packed you could hardly see any omelet. The only other
>stuff I could see in it was onion and what looked like very finely chopped
>zuchini. It was very, very tasty. I bought some lamb, garlic and rosemary
>sausages for myself from the butcher to have with veggies. I got the kids
>some lollipop chicken. It is just boned chicken leg pushed down to form a
>ball shape with a thick, short piece of bone left in to form a handle of
>sorts, in each one. Then it was crumbed with a spicy looking crumb mixture.
>I got some nice chicken and sun dried tomato ravioli for them with a pouch
>of creamy bacon and mushroom sauce from the fresh food section. Then
>steamed veggies for all of us.

That omelet sounds interesting!

i eat less and less sands, now instead of a meal they are for a
snack/holdover. without health considerations i could eat bread and little
else, we all know thats not good even for some with no health issues, i have
been slowly weaning myself off crb type food, i can proudly say that
potatoes, formerly on my top five list is now be tween seldom and rare, and
while i need some starch with most meals its less and less and often now is
more complex than white, Lee
"Julie Bove" <[email protected]> wrote in message
news:ivdrbg$nvi$[email protected]..
>
> "Storrmmee" <[email protected]> wrote in message
> news:[email protected]..
>> both sound good, had a ham and cheese sand just a bit ago, won't eat more
>> until dh returns from work but needed a hold over, Lee
>
> I don't eat sandwiches very often but after throwing out two full loaves
> of bread, I decided I would make an effort to eat this one. I know some
> people like bread that has been frozen, but I don't. I grew up eating
> that because we weren't allowed to eat much bread. Mostly we had it for
> meatloaf sandwiches eaten on road trips. So a loaf would last us a long
> time. OTOH my dad ate 4 slices of bread in his lunch pretty much daily.
> He made sandwiches with that Chinese hot mustard. Nothing else on it.
> Just the mustard and wheat bread. Ick.
>

"Storrmmee" <[email protected]> wrote in message
news:[email protected]..
>i eat less and less sands, now instead of a meal they are for a
>snack/holdover. without health considerations i could eat bread and little
>else, we all know thats not good even for some with no health issues, i
>have been slowly weaning myself off crb type food, i can proudly say that
>potatoes, formerly on my top five list is now be tween seldom and rare, and
>while i need some starch with most meals its less and less and often now is
>more complex than white, Lee

Funny thing is, prior to diabetes I rarely ever had bread in the house.
When I did, I usually made it myself and ate it with soup. If I had a
sandwich, it was in a restaurant. Thinking back on it now, I remember going
to a place called Sandwich Isle sometimes when I was at work because they
were right across the street. I only did this a few times because not long
after eating I would get sick to my stomach and have to go home. I now
realize it was probably the mayo they put on there. I have that egg allergy
but didn't realize it then. Since I didn't have a very long lunch break I
opted to take the sandwich the way they normally made it because I got it
quicker. But if I ordered a sandwich in a regular restaurant I would always
ask for no mayo.

I started buying the bread because back when I was diagnosed they kept
referring to the starch or carb choices as breads. And they weren't the only
ones to do this. I remember a friend who is not so bright looking at a
Weight Watcher's eating plan and telling me that she didn't know peas were
bread! Anyway... I guess I kept hearing the word bread so much I felt I
should buy it. I still don't eat a lot of bread but I think I eat more now
than I did before diabetes.

lol sorta like pizza for me, before ww i only ate it when dh insisted on
having it, after ww i realised i could get a cheese fix and feel like i was
getting more if it were melted on a crust so its a bit more regular if not
the traditional sort of pizza, Lee
"Julie Bove" <[email protected]> wrote in message
news:ive1c9$ie4$[email protected]..
>
> "Storrmmee" <[email protected]> wrote in message
> news:[email protected]..
>>i eat less and less sands, now instead of a meal they are for a
>>snack/holdover. without health considerations i could eat bread and
>>little else, we all know thats not good even for some with no health
>>issues, i have been slowly weaning myself off crb type food, i can proudly
>>say that potatoes, formerly on my top five list is now be tween seldom and
>>rare, and while i need some starch with most meals its less and less and
>>often now is more complex than white, Lee
>
> Funny thing is, prior to diabetes I rarely ever had bread in the house.
> When I did, I usually made it myself and ate it with soup. If I had a
> sandwich, it was in a restaurant. Thinking back on it now, I remember
> going to a place called Sandwich Isle sometimes when I was at work because
> they were right across the street. I only did this a few times because
> not long after eating I would get sick to my stomach and have to go home.
> I now realize it was probably the mayo they put on there. I have that egg
> allergy but didn't realize it then. Since I didn't have a very long lunch
> break I opted to take the sandwich the way they normally made it because I
> got it quicker. But if I ordered a sandwich in a regular restaurant I
> would always ask for no mayo.
>
> I started buying the bread because back when I was diagnosed they kept
> referring to the starch or carb choices as breads. And they weren't the
> only ones to do this. I remember a friend who is not so bright looking at
> a Weight Watcher's eating plan and telling me that she didn't know peas
> were bread! Anyway... I guess I kept hearing the word bread so much I
> felt I should buy it. I still don't eat a lot of bread but I think I eat
> more now than I did before diabetes.
>

"Storrmmee" <[email protected]> wrote in message
news:[email protected]..
> lol sorta like pizza for me, before ww i only ate it when dh insisted on
> having it, after ww i realised i could get a cheese fix and feel like i
> was getting more if it were melted on a crust so its a bit more regular if
> not the traditional sort of pizza, Lee

Pizza was never a favorite food. Angela doesn't like it either. But my
husband does and he will eat any kind.

my dh is a pizza snob, cheese only he often makes it from scratch including
dough , his grandfather was cicilan, sp, for me i get tortillia shells and
fat free with some veggies, Lee
"Julie Bove" <[email protected]> wrote in message
news:ive4gl$1ha$[email protected]..
>
> "Storrmmee" <[email protected]> wrote in message
> news:[email protected]..
>> lol sorta like pizza for me, before ww i only ate it when dh insisted on
>> having it, after ww i realised i could get a cheese fix and feel like i
>> was getting more if it were melted on a crust so its a bit more regular
>> if not the traditional sort of pizza, Lee
>
> Pizza was never a favorite food. Angela doesn't like it either. But my
> husband does and he will eat any kind.
>

"Storrmmee" <[email protected]> wrote in message
news:[email protected]..
> my dh is a pizza snob, cheese only he often makes it from scratch
> including dough , his grandfather was cicilan, sp, for me i get tortillia
> shells and fat free with some veggies, Lee

MIL made it from purchased dough. That used to be uncommon here unless you
count that stuff in a tube. But now it is common here.

She would put tomato sauce on it and use cheese ends from the deli. If she
didn't have any cheese ends she would use whatever cheese she had in the
house. It was never the same twice. They are Sicilian too.

i otally rrelate, Lee
"Julie Bove" <[email protected]> wrote in message
news:ive708$dtb$[email protected]..
>
> "Storrmmee" <[email protected]> wrote in message
> news:[email protected]..
>> my dh is a pizza snob, cheese only he often makes it from scratch
>> including dough , his grandfather was cicilan, sp, for me i get tortillia
>> shells and fat free with some veggies, Lee
>
> MIL made it from purchased dough. That used to be uncommon here unless
> you count that stuff in a tube. But now it is common here.
>
> She would put tomato sauce on it and use cheese ends from the deli. If
> she didn't have any cheese ends she would use whatever cheese she had in
> the house. It was never the same twice. They are Sicilian too.
>

English muffin pizza, best there is I had all these WW tricks lol.
Half a muffin lightly toasted, spread with a little ketchup, doesn't
need to be much or bottled pasta sauce (although usually not something
one wants to take a spoon full out of just for a muffin, lol. Sprinkle
with dried Italian herb mix and add some toppings (which I preheat in
the micro). Little bits of finely chopped mushroom, garlic, peppers,
ham, olives (or just olive juice if you like) etc. I like to add a
little chopped canned, unsweetened pineapple as well. Then top with a
bit of grated cheese and finally very thinly cut onion over that plus a
few dried chili flakes. Then put your little creation under the griller
to melt the cheese and semi cook the onion. A nice green salad and that
was lunch!

"Storrmmee" <[email protected]> wrote in message
news:[email protected]..
> lol sorta like pizza for me, before ww i only ate it when dh insisted
> on having it, after ww i realised i could get a cheese fix and feel
> like i was getting more if it were melted on a crust so its a bit more
> regular if not the traditional sort of pizza, Lee
> "Julie Bove" <[email protected]> wrote in message
> news:ive1c9$ie4$[email protected]..
>>
>> "Storrmmee" <[email protected]> wrote in message
>> news:[email protected]..
>>>i eat less and less sands, now instead of a meal they are for a
>>>snack/holdover. without health considerations i could eat bread and
>>>little else, we all know thats not good even for some with no health
>>>issues, i have been slowly weaning myself off crb type food, i can
>>>proudly say that potatoes, formerly on my top five list is now be
>>>tween seldom and rare, and while i need some starch with most meals
>>>its less and less and often now is more complex than white, Lee
>>
>> Funny thing is, prior to diabetes I rarely ever had bread in the
>> house. When I did, I usually made it myself and ate it with soup. If
>> I had a sandwich, it was in a restaurant. Thinking back on it now, I
>> remember going to a place called Sandwich Isle sometimes when I was
>> at work because they were right across the street. I only did this a
>> few times because not long after eating I would get sick to my
>> stomach and have to go home. I now realize it was probably the mayo
>> they put on there. I have that egg allergy but didn't realize it
>> then. Since I didn't have a very long lunch break I opted to take
>> the sandwich the way they normally made it because I got it quicker.
>> But if I ordered a sandwich in a regular restaurant I would always
>> ask for no mayo.
>>
>> I started buying the bread because back when I was diagnosed they
>> kept referring to the starch or carb choices as breads. And they
>> weren't the only ones to do this. I remember a friend who is not so
>> bright looking at a Weight Watcher's eating plan and telling me that
>> she didn't know peas were bread! Anyway... I guess I kept hearing
>> the word bread so much I felt I should buy it. I still don't eat a
>> lot of bread but I think I eat more now than I did before diabetes.
>>
>
>

"Ozgirl" <[email protected]> wrote in message
news:[email protected]..
> English muffin pizza, best there is I had all these WW tricks lol. Half
> a muffin lightly toasted, spread with a little ketchup, doesn't need to be
> much or bottled pasta sauce (although usually not something one wants to
> take a spoon full out of just for a muffin, lol. Sprinkle with dried
> Italian herb mix and add some toppings (which I preheat in the micro).
> Little bits of finely chopped mushroom, garlic, peppers, ham, olives (or
> just olive juice if you like) etc. I like to add a little chopped canned,
> unsweetened pineapple as well. Then top with a bit of grated cheese and
> finally very thinly cut onion over that plus a few dried chili flakes.
> Then put your little creation under the griller to melt the cheese and
> semi cook the onion. A nice green salad and that was lunch!

I used to make these but daughter and husband didn't like them. For the
sauce I bought those tubes of tomato paste. I would mix a small amount of
that with a couple of drops of olive oil, a little water and Italian herbs.

"Julie Bove" <[email protected]> wrote in message
news:iveg58$r9j$[email protected]..
>
> "Ozgirl" <[email protected]> wrote in message
> news:[email protected]..
>> English muffin pizza, best there is I had all these WW tricks lol.
>> Half a muffin lightly toasted, spread with a little ketchup, doesn't
>> need to be much or bottled pasta sauce (although usually not
>> something one wants to take a spoon full out of just for a muffin,
>> lol. Sprinkle with dried Italian herb mix and add some toppings
>> (which I preheat in the micro). Little bits of finely chopped
>> mushroom, garlic, peppers, ham, olives (or just olive juice if you
>> like) etc. I like to add a little chopped canned, unsweetened
>> pineapple as well. Then top with a bit of grated cheese and finally
>> very thinly cut onion over that plus a few dried chili flakes. Then
>> put your little creation under the griller to melt the cheese and
>> semi cook the onion. A nice green salad and that was lunch!
>
> I used to make these but daughter and husband didn't like them. For
> the sauce I bought those tubes of tomato paste. I would mix a small
> amount of that with a couple of drops of olive oil, a little water and
> Italian herbs.

One of the many things that weren't available here back then. Pasta
sauce wasn't, tomato paste came in large jars and often went moldy in
the fridge before it was all used up.

done it also, good, Lee
"Ozgirl" <[email protected]> wrote in message
news:[email protected]..
> English muffin pizza, best there is I had all these WW tricks lol. Half
> a muffin lightly toasted, spread with a little ketchup, doesn't need to be
> much or bottled pasta sauce (although usually not something one wants to
> take a spoon full out of just for a muffin, lol. Sprinkle with dried
> Italian herb mix and add some toppings (which I preheat in the micro).
> Little bits of finely chopped mushroom, garlic, peppers, ham, olives (or
> just olive juice if you like) etc. I like to add a little chopped canned,
> unsweetened pineapple as well. Then top with a bit of grated cheese and
> finally very thinly cut onion over that plus a few dried chili flakes.
> Then put your little creation under the griller to melt the cheese and
> semi cook the onion. A nice green salad and that was lunch!
>
> "Storrmmee" <[email protected]> wrote in message
> news:[email protected]..
>> lol sorta like pizza for me, before ww i only ate it when dh insisted on
>> having it, after ww i realised i could get a cheese fix and feel like i
>> was getting more if it were melted on a crust so its a bit more regular
>> if not the traditional sort of pizza, Lee
>> "Julie Bove" <[email protected]> wrote in message
>> news:ive1c9$ie4$[email protected]..
>>>
>>> "Storrmmee" <[email protected]> wrote in message
>>> news:[email protected]..
>>>>i eat less and less sands, now instead of a meal they are for a
>>>>snack/holdover. without health considerations i could eat bread and
>>>>little else, we all know thats not good even for some with no health
>>>>issues, i have been slowly weaning myself off crb type food, i can
>>>>proudly say that potatoes, formerly on my top five list is now be tween
>>>>seldom and rare, and while i need some starch with most meals its less
>>>>and less and often now is more complex than white, Lee
>>>
>>> Funny thing is, prior to diabetes I rarely ever had bread in the house.
>>> When I did, I usually made it myself and ate it with soup. If I had a
>>> sandwich, it was in a restaurant. Thinking back on it now, I remember
>>> going to a place called Sandwich Isle sometimes when I was at work
>>> because they were right across the street. I only did this a few times
>>> because not long after eating I would get sick to my stomach and have to
>>> go home. I now realize it was probably the mayo they put on there. I
>>> have that egg allergy but didn't realize it then. Since I didn't have a
>>> very long lunch break I opted to take the sandwich the way they normally
>>> made it because I got it quicker. But if I ordered a sandwich in a
>>> regular restaurant I would always ask for no mayo.
>>>
>>> I started buying the bread because back when I was diagnosed they kept
>>> referring to the starch or carb choices as breads. And they weren't the
>>> only ones to do this. I remember a friend who is not so bright looking
>>> at a Weight Watcher's eating plan and telling me that she didn't know
>>> peas were bread! Anyway... I guess I kept hearing the word bread so
>>> much I felt I should buy it. I still don't eat a lot of bread but I
>>> think I eat more now than I did before diabetes.
>>>
>>
>>

Storrmmee <[email protected]> wrote:
: done it also, good, Lee
: "Ozgirl" <[email protected]> wrote in message
: news:[email protected]..
: > English muffin pizza, best there is I had all these WW tricks lol. Half
: > a muffin lightly toasted, spread with a little ketchup, doesn't need to be
: > much or bottled pasta sauce (although usually not something one wants to
: > take a spoon full out of just for a muffin, lol. Sprinkle with dried
: > Italian herb mix and add some toppings (which I preheat in the micro).
: > Little bits of finely chopped mushroom, garlic, peppers, ham, olives (or
: > just olive juice if you like) etc. I like to add a little chopped canned,
: > unsweetened pineapple as well. Then top with a bit of grated cheese and
: > finally very thinly cut onion over that plus a few dried chili flakes.
: > Then put your little creation under the griller to melt the cheese and
: > semi cook the onion. A nice green salad and that was lunch!
: >

This sounds good, but i use low car tortillas and eat with a knife and
fork. I do use the jarred pasta sauce when I have made some kind of
eggplant parmigiana, or eggplant/zuchinni lasagna and have tons of sauce
left over going mouldy in the fridge. I will make enouh of the fake pasta
dish for two to thre days for me, but that still leaves quite a bit of
sauce left over so fake pizza is a great way to use it uup. I wonder how
a portobello mushroom whoud work as a base? I must try that one!!!

I am u in the country for a long week and kosher meat is not readily
avaiable so I grabed a pound of ground turkey(hence that meatloaf I sent
the recipe for) and a whole fresh chicken for the week and 2 weekends.
part of the meatloaf is currently in the freezer for later in the week adn
last night I roasted the whole chicken, just like i used to for a nice
family dinner, after removing as much fat as possible. I have most of a
breast/wing quarter, carved off the bird last night. there is NOTHING
like freshly roasted chcken! I will use the rest in various kinds of
reheataing or even a cold salad during the week. alernating it with the
turkey meatloaf.

My general directions for roasting a whole chicken-not a precise recipe as
I cannot state absolute ingredients.

Clean the bird and remove as much visible fat as possible. kosher birds
have been soaked and salted, kind of pre-brined, so I add no salt. You
can brine the bird if you like or else jsut salt it along with the other
seasonings. I then loosen the breast skin from the bottom and the top and
make some slits in the breast for seasonings and onion to get into.

Lemon Juice, from 1 lemon(jarred if fresh not available)

fresly ground pepper-to taste

mild curry powder

1 medium onion, half sliced and half diced

Herbs of your choice(last night I used some oregono and added stalks of
fresh rosemary inside the birs(remove before eating:-)

Peheat the oven to 425-450F

rub the seasonings all over the bird, under the breast skin and up the
thighs under the skin inside and all over. stick some thin slices of
onion under the brease skin and even into the slits if you wish. put the
diced onions up the thighs under the skin, inside adn under the bird. Any
slices can go under the birs too.
( I used to do this either the night before or a few hours before, but
now, often just do it right before cooking.

Place chicken, breast side up, in a roasting pan that it fits(not too big)
and put into the hot oven. Cook at this temperature about ah hour , or
until a thermometer inserted into the thickest part of the thigh reads
165-175 F (I prefer it slightly less rather than mor done. Remove from
pan and make a thin gravy from the onions and juices in the pan by simply
adding hot water to the pan cooking n the to of the stove, beign sureto
scrape off all the yummy bits tht are stuck to the pan. don't be afraid
of using too much water as you can alway s boil it down. Gravy is rady
when it tastes good. Be sure to add the accumlated juices on the platter
you have put the chicken on, as they add greaat flavor.

That's it.

I know there are recipes that cal for 500F or higher ovens, but I find
that gets just too smokey in the kitchen. This is my compromise.

Wendy

sounds nice, Lee
"W. Baker" <[email protected]> wrote in message
news:ivfgqb$qqd$[email protected]..
> Storrmmee <[email protected]> wrote:
> : done it also, good, Lee
> : "Ozgirl" <[email protected]> wrote in message
> : news:[email protected]..
> : > English muffin pizza, best there is I had all these WW tricks lol.
> Half
> : > a muffin lightly toasted, spread with a little ketchup, doesn't need
> to be
> : > much or bottled pasta sauce (although usually not something one wants
> to
> : > take a spoon full out of just for a muffin, lol. Sprinkle with dried
> : > Italian herb mix and add some toppings (which I preheat in the micro).
> : > Little bits of finely chopped mushroom, garlic, peppers, ham, olives
> (or
> : > just olive juice if you like) etc. I like to add a little chopped
> canned,
> : > unsweetened pineapple as well. Then top with a bit of grated cheese
> and
> : > finally very thinly cut onion over that plus a few dried chili flakes.
> : > Then put your little creation under the griller to melt the cheese and
> : > semi cook the onion. A nice green salad and that was lunch!
> : >
>
> This sounds good, but i use low car tortillas and eat with a knife and
> fork. I do use the jarred pasta sauce when I have made some kind of
> eggplant parmigiana, or eggplant/zuchinni lasagna and have tons of sauce
> left over going mouldy in the fridge. I will make enouh of the fake pasta
> dish for two to thre days for me, but that still leaves quite a bit of
> sauce left over so fake pizza is a great way to use it uup. I wonder how
> a portobello mushroom whoud work as a base? I must try that one!!!
>
> I am u in the country for a long week and kosher meat is not readily
> avaiable so I grabed a pound of ground turkey(hence that meatloaf I sent
> the recipe for) and a whole fresh chicken for the week and 2 weekends.
> part of the meatloaf is currently in the freezer for later in the week adn
> last night I roasted the whole chicken, just like i used to for a nice
> family dinner, after removing as much fat as possible. I have most of a
> breast/wing quarter, carved off the bird last night. there is NOTHING
> like freshly roasted chcken! I will use the rest in various kinds of
> reheataing or even a cold salad during the week. alernating it with the
> turkey meatloaf.
>
> My general directions for roasting a whole chicken-not a precise recipe as
> I cannot state absolute ingredients.
>
> Clean the bird and remove as much visible fat as possible. kosher birds
> have been soaked and salted, kind of pre-brined, so I add no salt. You
> can brine the bird if you like or else jsut salt it along with the other
> seasonings. I then loosen the breast skin from the bottom and the top and
> make some slits in the breast for seasonings and onion to get into.
>
> Lemon Juice, from 1 lemon(jarred if fresh not available)
>
> fresly ground pepper-to taste
>
> mild curry powder
>
> 1 medium onion, half sliced and half diced
>
> Herbs of your choice(last night I used some oregono and added stalks of
> fresh rosemary inside the birs(remove before eating:-)
>
> Peheat the oven to 425-450F
>
> rub the seasonings all over the bird, under the breast skin and up the
> thighs under the skin inside and all over. stick some thin slices of
> onion under the brease skin and even into the slits if you wish. put the
> diced onions up the thighs under the skin, inside adn under the bird. Any
> slices can go under the birs too.
> ( I used to do this either the night before or a few hours before, but
> now, often just do it right before cooking.
>
> Place chicken, breast side up, in a roasting pan that it fits(not too big)
> and put into the hot oven. Cook at this temperature about ah hour , or
> until a thermometer inserted into the thickest part of the thigh reads
> 165-175 F (I prefer it slightly less rather than mor done. Remove from
> pan and make a thin gravy from the onions and juices in the pan by simply
> adding hot water to the pan cooking n the to of the stove, beign sureto
> scrape off all the yummy bits tht are stuck to the pan. don't be afraid
> of using too much water as you can alway s boil it down. Gravy is rady
> when it tastes good. Be sure to add the accumlated juices on the platter
> you have put the chicken on, as they add greaat flavor.
>
> That's it.
>
> I know there are recipes that cal for 500F or higher ovens, but I find
> that gets just too smokey in the kitchen. This is my compromise.
>
> Wendy

"W. Baker" <[email protected]> wrote in message
news:ivfgqb$qqd$[email protected]..

> This sounds good, but i use low car tortillas and eat with a knife and
> fork. I do use the jarred pasta sauce when I have made some kind of
> eggplant parmigiana, or eggplant/zuchinni lasagna and have tons of
> sauce
> left over going mouldy in the fridge. I will make enouh of the fake
> pasta
> dish for two to thre days for me, but that still leaves quite a bit of
> sauce left over so fake pizza is a great way to use it uup. I wonder
> how
> a portobello mushroom whoud work as a base? I must try that one!!!

Low carb breads and flatbreads etc are few on the ground here these
days. They did have a few on offer when "Atkins" diet was popular. There
was also a pack of low carb tortillas available in pharmacies at the
Tony Ferguson section but I noticed they haven't been there lately.

Ozgirl <[email protected]> wrote:


: "W. Baker" <[email protected]> wrote in message
: news:ivfgqb$qqd$[email protected]..

: > This sounds good, but i use low car tortillas and eat with a knife and
: > fork. I do use the jarred pasta sauce when I have made some kind of
: > eggplant parmigiana, or eggplant/zuchinni lasagna and have tons of
: > sauce
: > left over going mouldy in the fridge. I will make enouh of the fake
: > pasta
: > dish for two to thre days for me, but that still leaves quite a bit of
: > sauce left over so fake pizza is a great way to use it uup. I wonder
: > how
: > a portobello mushroom whoud work as a base? I must try that one!!!

: Low carb breads and flatbreads etc are few on the ground here these
: days. They did have a few on offer when "Atkins" diet was popular. There
: was also a pack of low carb tortillas available in pharmacies at the
: Tony Ferguson section but I noticed they haven't been there lately.


We have far fewer than we had in the "Atkins" day, but still enough so
that I can get some, even if not a big choice. I get a dryish bread that
has 4 carbs a slice and use that for toast or for bread crumbs for that
meatloaf. I use the pitas for sandwiches on long bus trips( I recently
gave up my driver's lisence as I really don't see well enough and
shouldn't put, not only myself, but others at great risk, particularly in
even just cloudy weather when the slightest fog makes the car in front of
me disappear. Very sscary!)

Wendy