This week I’m prepping for two weeks since next week is Easter, and I will be out-of-town for a few days and don’t want to come back unprepared Plus, I welcomed back an old friend – cereal!
So, on the menu for this week and next are the following:
- General Tso’ tofu
- Marinated baked wings in a zesty dry rub
- Spring salad with crumbled feta
- Breakfast-stuffed peppers
- Low-carb muesli
General Tso’s tofu
To help keep some variety for this week, I thought I’d make a dish with tofu. I love tofu because of its versatility and it’s both low-calorie and low carb.
I was walking around the grocery store, and happened to see this seasoning packet for homemade General Tso’s chicken, and decided that would be a good idea to use with the tofu.
So for this dish, I used the following:
- Two blocks of extra firm tofu
- Green onion
- Olive oil
- Lite low-sodium soy sauce
- Sesame Seeds
- Sun Bird General Tso’s Chicken seasoning mix
- Sugar substitute (Apriva zero calorie sweetener)
I started off by draining the tofu for a few hours. Nothing high-tech – I put paper towels below the tofu on a plate, then placed several books on top of it to squeeze out the liquid.
Then I cubed the tofu and coated it in flour. I happened to have some Hodge’s Mill Potato Starch, which I thought might be a good idea to coat in the tofu because the label said that it works like corn starch…and then I mixed up the sauce according to directions.
I pan-fried the tofu in olive oil, and this is where things got a little sticky – the potato starch started to thicken a little too much…when the tofu was done, I added the sauce, as well as some green onion and sesame. I kept having to add more water to the mix to thin it out, as well as more soy sauce to give it more flavor. It came out good, but because of the thickness of the potato starch, it kept it from being a slam dunk. Next time I try this recipe, I’ll use almond flour.
Zesty marinated baked wings in a zesty dry rub
I got the idea from Low Carb Yum, but as I was walking around the store I saw an orange marinade that I thought would go well with it. So for this dish, I used the following ingredients:
- A 2.5 bag of chicken wings
- Drew’s Sesame Orange Dressing and Quick Marinade
- Olive oil
- chili powder
- cayenne pepper
- black pepper
- garlic powder
- ground cumin
- onion powder
I started off by marinating the wings for a few hours, and mixed up all the dry ingredients together. Then, I dipped each wing in the dry rub mixture, and placed on a baking rack on a cookie sheet lined with aluminum foil. Of course, I ran out of the dry rub and two didn’t get the coating, oh well.
I baked the wings for about an hour. They came out great, very juicy and moist, and flavorful. The sweetness of the marinade was a nice complement to the spicy dry rub.
Spring salad with crumbled feta
Nothing new here…I just re-made the same salad from last week because it was so good and easy to make, and will go well with both the wings and the tofu as a side dish.
I got the idea for this recipe from here on Pinterest. Bell peppers were on sale, and I decided to grab a few. For this recipe, I used the following ingredients:
- Bell peppers
- Sharp cheddar
- cayenne pepper
- black pepper
- diced tomatoes
- red onion
I started off cutting open the peppers and scraping out the insides. Make sure to leave on the stem so that the pepper is shaped like a bowl. Then I added some eggs to each pepper, then mixed in the other ingredients inside the peppers. I sprinkled a little paprika on top of each pepper.
I baked the peppers until done. I plan to serve the peppers with some sriracha in the morning. Note to self – make sure to set up the peppers to where the egg doesn’t spill out.
This is probably my favorite dish of the week, because I have not had any cereal since before surgery. Most cereal I used to eat is now on the no-no list because of the carbs, and I used to eat cereal for both breakfast and sometimes for dinner because I would be so busy. I found this recipe on Pinterest for low-carb muesli cereal and decided to give it a try. For this recipe, I used the following ingredients:
- Pumpkin seeds
- Unsweetened coconut flakes
- Sunflower seeds
- Ocean Spray Reduced Sugar Craisins
- Liquid Stevia
- Vanilla extract
- Folgers vanilla coffee flavoring (just for extra flavor)
- Diced pecans
- Sliced almonds (not pictured)
Basically, just mix up all the ingredients and place on a cookie sheet to bake.
Of course, while I was working on this, I saw the Jif Peanut Powder out of the corner of my eye. So I made half with the peanut powder, and half without.
Both versions came out great, but I love peanut butter so much and I feel like using just the Jif peanut powder on its own did not give it enough peanut butter taste. Again, both versions were great, but I’ll have to do some more experimenting to make it more peanut buttery.
Snacks for these two weeks are the usual – fresh fruit, nuts, greek yogurt, and fresh kale to make kale chips
I also have some of the low country boil packets leftover from last week, in case I get bored with what I made for this week.
What are you all having for this week? I’d love to know! And, have a wonderful and safe Easter!