Monthly Archives: January 2013

Let’s Consider YESTERDAY…

…my REST DAY!  No I didn’t get the daily eyeful of Billy in his spandex, the sweaty Tae bo girls or the experience of the cats and dog sleeping on the couch while I am sweating and yelling at the television screen.


I was tired.  I know my body. If I am so sore that it is difficult to blink, breathe, or sit…then this old bod needs a break!

Tonight will be 90 minutes of Ultimate Taebo and dinner will be a low carb version of meat loaf and macaroni and cheese.  I am the low carb Diva so I know how to get my comfort foods low carb style.

Actually I will share the recipe with everyone.  It is a great comfort meal that makes you feel all warm and fuzzy.  This is from Linda’s Low Carb

1 pound ground beef
1 pound ground pork
4 eggs
4 ounces parmesan cheese, 1 cup
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
2 tablespoons onion, chopped, or 1 1/2 teaspoons dry minced onion
4 slices raw bacon

In a large bowl, beat the eggs with a fork. Beat in the parmesan cheese and seasonings until well-blended. Add the meats and mix well with your hands until no streaks of parmesan are visible. Gently shape into a loaf in a foil-lined and greased 9×13″ baking pan or lightly pack into a 9×5″ loaf pan. Lay the bacon strips over the top lengthwise then spread the glaze over the whole meatloaf. Bake at 350º for 60-65 minutes or until the meat is done in the center. Let rest a few minutes before slicing.

1/2 cup Better “Heinz” Ketchup, or other low carb ketchup
1/4 teaspoon dry mustard
2 tablespoons granular Splenda

Mix all ingredients in a small bowl.

Makes 8-10 servings
Can be frozen

Per 1/8 Recipe: 342 Calories; 23g Fat; 30g Protein; 3g Carbohydrate; trace Dietary Fiber; 2.5g Net Carbs
Per 1/10 Recipe: 274 Calories; 18g Fat; 24g Protein; 3g Carbohydrate; trace Dietary Fiber; 2.5g Net Carbs

Enjoy!  I will be back with my exercise post.

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