Day 7 of "Carb Lite"
While almost everyone I know got to sleep late this morning, I had to get up at 5:30 am. I had a meeting to go to in La Quinta, which is about an hour and a half's drive. But it was a good meeting - I learned a lot more about processing grievances, and heard updates about what's going on at the state and national levels of CTA and NEA. In addition, I got to talk to colleagues from other chapters that are also in crisis, and we're planning some joint activities. I was home in time to watch the U.S. men's soccer team defeat Denmark, and one of the goals was scored by a Los Angeles Chivas player, Jacob Bornstein. At halftime, we switched over to the Texas Tech-Kansas basketball game, in time to watch Tech upset the 5th-ranked Jayhawks. Way to go Tech! (my alma mater)
Dinner tonight was a pork chop dish that I copied down from either Cooking Light or Light and Tasty, along with a salad and a dish from Kalyn of Kalyn's Kitchen. The whole dinner had only 44 carbs, so it was an easy day to keep the carb total under 200.
Pork Chops with Tangy Cherry Sauce
1/3 cup dried cranberries
½ cup apple juice, divided
2 boneless pork chops
½ teaspoon butter
½ teaspoon olive oil
¼ teaspoon salt
2 tablespoons balsamic vinegar
In a small saucepan, bring cherries and 3 tablespoons of the juice to a boil. Remove from heat; cover and let stand.
In a large nonstick skillet over medium heat, cook pork in butter and oil 3-4 minutes on each side or until juices run clear. Sprinkle with salt and pepper. Remove and keep warm. In the same skillet, bring the vinegar and remaining juice to a boil; cook until liquid is reduced by half. Stir in cherry mixture; heat through. Return pork to pan; turn to coat.
Cauliflower with Bacon and Mushrooms
from Kalyn's Kitchen
4 slices pre-cooked bacon (or use regular bacon)
small head cauliflower, cut into small bite-size pieces
8 ounces mushrooms, cut in half, then into thick slices
½ red onion, diced into small pieces
½ cup chopped fresh parsley
salt and pepper to taste
Cut bacon into small crosswise strips, then cook in large frying pan until quite crisp. Pour off most of bacon fat, but don't wipe out pan. Add cauliflower and mushrooms and cook over very high heat, stirring constantly, for about 5 minutes. Add onions and cook about 2 minutes more, or until veggies seem nearly done and are starting to brown a bit. Add bacon and parsley and cook 2-3 minutes more. Add 1/4 cup water, then scrape pan to get browned bits off and cook until water has evaporated. Season with salt and pepper and serve hot.
Carb Lite Update
Fat: 75 grams
Fiber: 10 grams
Protein: 93 grams
food & drink