We had some snow last week! And lucked out having some extra time off from work because of the snow. So that was nice. Bella LOVES the snow. Logan likes it but is a little more cautious. He’s not quite sure what to make of it. LOL
The first photo was the night before (last Tuesday) when the snow first started) and the other one was the next morning!
Even though it was nice to get some nice winter wonderland for a bit, I am kind of ready for spring.
So this recipe popped up in my Feedly list somehow and I wanted to try it. It says it’s “Paleo, Low Carb and Whole30”. I liked that it was a low carb meal made with stuff we usually already have on hand in the house. And what better night to do it then a cold, snowy, icy night when we don’t have a ton of time to cook?
This would be a good recipe to do on a work night when you don’t have a ton of time. It’s even easier if you can get the prep done earlier.
I gave Logan a bath and got him ready for bed while Michael made dinner. He toasted the sesame seeds, which was a nice addition. The only thing we didn’t have for the recipe was the green onion. I’m sure it would have been better with it, but the recipe was still good omitting it.
I’d gotten a bag of coleslaw mix so that made it even easier–just throw the bag in the skillet!
We both liked the dinner. I think it would have been better with something crunchy on top–like maybe some crunchy Chinese noodles as a garnish? Other than that, dinner was great! I loved that it was low carb and low in calories.
QUESTION: What’s your favorite super fast work night recipe for dinner?
In a small bowl, mix together course sea salt, dried rosemary, dried sage, garlic powder, onion powder, paprika, and black pepper.
Pat dry bone-in beef short ribs. Rub spice blend into both sides of the short ribs.
Heat a large skillet to medium high heat. Add coconut oil to pan and sear the short ribs for 2-3 minutes per side or until slightly browned.
Put the short ribs in a slow cooker with a tomato sauce, balsamic vinegar, whole dried dates, and smashed garlic cloves.
Cook for 4-6 hours on low or until beef is tender.
It doesn’t look pretty but it tasted really good! I made some sesame cucumber salads to go with it and the tartness of the salad was the perfect combo with the ribs.
We each had one (they were pretty big beef ribs) and then a few nights later had the leftovers and we both agreed that they were even better reheated as leftovers.
Michael made this dinner, even though crock-pot cooking isn’t something he likes to do, and it was really good! We both want to make it again in the future.
The second “recipe” wasn’t really a recipe but it was “lowish” carb and on the diet plan. I picked up the carrot “noodles” from Trader Joe’s a few weeks ago and we finally tried it.
Here are the stats on the carrot noodles:
8grams of carbs in a serving of carrot noodles. I also bought a jar of low carb spaghetti sauce. I hadn’t tried this brand before and another reader recommended a low carb marinara but it was really expensive when I finally found it! This particular bottle was half the price of the other one so I grabbed a jar to test it out.
A serving of this marinara was 5 grams of carbs. I also loved that it didn’t have a ton of sugar in it like a lot of red sauces have. We had some Trader Joe’s Turkey Meatballs on top with some fresh parmesan and opened a not-so-low-carb bottle of wine to go with dinner:
So how was the dinner? Really good! We both liked it a lot.
The carrots weren’t overpowering in flavor. They were slightly al dente, but I’m so used to eating spaghetti squash instead of real pasta noodles that it didn’t feel weird to me. The sauce? Fantastic! We both LOVED it! It was super spicy. We’d definitely make this dinner again.