I was really stuck for dinner tonight. Our local grocery is going out of
business. The only edible-looking meat was a package of 6 cheap-cut pork
chops. Not wanting to do a 20 mile round trip to Publix, I bought them.
Since the store didn't have dish-soap ( believe that!) I went to the
Dollar store. That is the grand total of shopping in Polk City, FL!!

Anyway, I found a 7 oz can of La Costena Chipotle peppers in Adobo
sauce. Net carbs, 6 in the can.

Soooo I invented. In a dutch oven I put one onion in thick slices. The
equivalent of 2-3 cloves of garlic (too lazy to use the real thing, so
buy them crushed). I browned the chops on each side, and put them in the
dutch oven. Opened the can of peppers and sauce and dumped it on top. It
looked a bit low on liquid, so *forced* myself to open a bottle of Mich
Ultra amber beer. Put 1/3 cup in pot and drank the rest.

I sat it in the oven at 375, then 325, for a couple of hours. Served it
with cauliflower in cheese sauce, some Texas beans ( Hubby can handle
about 1/4-1/3 cup without spiking). Heated a couple of low-carb
tortillas............and it was great. Hot, spicy and relatively
low-carb. (BTW, he also got shrimp cocktail, with Saturday's left-over
steamed shrimp.)

Just an idea of how one can create something good when under pressure. I
think the rest of the meat and sauce will turn into another meal!! Maybe
soupy!

Gillian
Florida

"Gill Murray" wrote in message
news:A_I2j.30152$Xg.9719@trnddc06...
I was really stuck for dinner tonight. Our local grocery is going out of
business. The only edible-looking meat was a package of 6 cheap-cut pork
chops. Not wanting to do a 20 mile round trip to Publix, I bought them.
Since the store didn't have dish-soap ( believe that!) I went to the Dollar
store. That is the grand total of shopping in Polk City, FL!!

Anyway, I found a 7 oz can of La Costena Chipotle peppers in Adobo sauce.
Net carbs, 6 in the can.

Soooo I invented. In a dutch oven I put one onion in thick slices. The
equivalent of 2-3 cloves of garlic (too lazy to use the real thing, so buy
them crushed). I browned the chops on each side, and put them in the dutch
oven. Opened the can of peppers and sauce and dumped it on top. It looked
a bit low on liquid, so *forced* myself to open a bottle of Mich Ultra
amber beer. Put 1/3 cup in pot and drank the rest.

I sat it in the oven at 375, then 325, for a couple of hours. Served it
with cauliflower in cheese sauce, some Texas beans ( Hubby can handle
about 1/4-1/3 cup without spiking). Heated a couple of low-carb
tortillas............and it was great. Hot, spicy and relatively low-carb.
(BTW, he also got shrimp cocktail, with Saturday's left-over steamed
shrimp.)

Just an idea of how one can create something good when under pressure. I
think the rest of the meat and sauce will turn into another meal!! Maybe
soupy!

I had to learn to cook like that when I lived on Cape Cod. Yes, there were
a few grocery stores within a few miles of the house, but I usually shopped
at the commissary because most things were much cheaper there. Once the
only good looking meat they had was ham. Lots of ham! Couldn't always get
what I wanted in the way of produce either. They also put a limit on what
we could buy and that was no more than 3 of any item. I don't know what
people with large families did. The store was only stocked on a regular
basis on Friday nights. Saturday morning was the best time to go shopping
and the only time you could get good, fresh produce.

Julie Bove wrote:
"Gill Murray" wrote in message
news:A_I2j.30152$Xg.9719@trnddc06...

I was really stuck for dinner tonight. Our local grocery is going out of
business. The only edible-looking meat was a package of 6 cheap-cut pork
chops. Not wanting to do a 20 mile round trip to Publix, I bought them.
Since the store didn't have dish-soap ( believe that!) I went to the Dollar
store. That is the grand total of shopping in Polk City, FL!!

Anyway, I found a 7 oz can of La Costena Chipotle peppers in Adobo sauce.
Net carbs, 6 in the can.

Soooo I invented. In a dutch oven I put one onion in thick slices. The
equivalent of 2-3 cloves of garlic (too lazy to use the real thing, so buy
them crushed). I browned the chops on each side, and put them in the dutch
oven. Opened the can of peppers and sauce and dumped it on top. It looked
a bit low on liquid, so *forced* myself to open a bottle of Mich Ultra
amber beer. Put 1/3 cup in pot and drank the rest.

I sat it in the oven at 375, then 325, for a couple of hours. Served it
with cauliflower in cheese sauce, some Texas beans ( Hubby can handle
about 1/4-1/3 cup without spiking). Heated a couple of low-carb
tortillas............and it was great. Hot, spicy and relatively low-carb.
(BTW, he also got shrimp cocktail, with Saturday's left-over steamed
shrimp.)

Just an idea of how one can create something good when under pressure. I
think the rest of the meat and sauce will turn into another meal!! Maybe
soupy!


I had to learn to cook like that when I lived on Cape Cod. Yes, there were
a few grocery stores within a few miles of the house, but I usually shopped
at the commissary because most things were much cheaper there. Once the
only good looking meat they had was ham. Lots of ham! Couldn't always get
what I wanted in the way of produce either. They also put a limit on what
we could buy and that was no more than 3 of any item. I don't know what
people with large families did. The store was only stocked on a regular
basis on Friday nights. Saturday morning was the best time to go shopping
and the only time you could get good, fresh produce.


You must have been at Otis!! LOL.

The commissaries these days are awesome; however it is about an hour's
drive to McDill from here, and at $3 a gallon for gas, it really isn't
worth it. I shop the loss-leaders at the local chains!

Gillian

"Gill Murray" wrote in message
news:LUJ2j.31511$9h.28005@trnddc07...

You must have been at Otis!! LOL.

The commissaries these days are awesome; however it is about an hour's
drive to McDill from here, and at $3 a gallon for gas, it really isn't
worth it. I shop the loss-leaders at the local chains!

That was it!

I've been to some other commissaries since then and they are nothing like
that old dinosaur was.

Here, it doesn't pay to shop at the commissary because of the price of gas
to get there. We do go there maybe once or twice a year. I can get a good
deal on Fruit Rollups, some cereals, juice boxes, olives, meat and a few
other things. But given our food allergies, there's not a lot we can buy
there. So we tend to go once at the start of school and load the garage up
with juice that has far off expiration dates on it. This year she decided
she wanted water instead of juice so we didn't bother to go.

On Mon, 26 Nov 2007 23:52:00 GMT, Gill Murray
wrote:

I was really stuck for dinner tonight. Our local grocery is going out of
business. The only edible-looking meat was a package of 6 cheap-cut pork
chops. Not wanting to do a 20 mile round trip to Publix, I bought them.
Since the store didn't have dish-soap ( believe that!) I went to the
Dollar store. That is the grand total of shopping in Polk City, FL!!

Anyway, I found a 7 oz can of La Costena Chipotle peppers in Adobo
sauce. Net carbs, 6 in the can.

Soooo I invented. In a dutch oven I put one onion in thick slices. The
equivalent of 2-3 cloves of garlic (too lazy to use the real thing, so
buy them crushed). I browned the chops on each side, and put them in the
dutch oven. Opened the can of peppers and sauce and dumped it on top. It
looked a bit low on liquid, so *forced* myself to open a bottle of Mich
Ultra amber beer. Put 1/3 cup in pot and drank the rest.

I sat it in the oven at 375, then 325, for a couple of hours. Served it
with cauliflower in cheese sauce, some Texas beans ( Hubby can handle
about 1/4-1/3 cup without spiking). Heated a couple of low-carb
tortillas............and it was great. Hot, spicy and relatively
low-carb. (BTW, he also got shrimp cocktail, with Saturday's left-over
steamed shrimp.)

Just an idea of how one can create something good when under pressure. I
think the rest of the meat and sauce will turn into another meal!! Maybe
soupy!

Gillian
Florida

Sounds great; we think alike:-)



Cheers, Alan, T2, Australia.
d&e, metformin 1500mg, ezetrol 10mg
Everything in Moderation - Except Laughter.
--
http://loraldiabetes.blogspot.com
Psyllium, Fibre, Muesli and Nuts

On Tue, 27 Nov 2007 04:53:44 GMT, "Julie Bove"
wrote:


"Gill Murray" wrote in message
news:LUJ2j.31511$9h.28005@trnddc07...

You must have been at Otis!! LOL.

The commissaries these days are awesome; however it is about an hour's
drive to McDill from here, and at $3 a gallon for gas, it really isn't
worth it. I shop the loss-leaders at the local chains!

That was it!

I've been to some other commissaries since then and they are nothing like
that old dinosaur was.

Here, it doesn't pay to shop at the commissary because of the price of gas
to get there. We do go there maybe once or twice a year. I can get a good
deal on Fruit Rollups, some cereals, juice boxes, olives, meat and a few
other things. But given our food allergies, there's not a lot we can buy
there. So we tend to go once at the start of school and load the garage up
with juice that has far off expiration dates on it. This year she decided
she wanted water instead of juice so we didn't bother to go.

The commissary at Keesler AFB Biloxi was brilliant in 1967,
bigger than any supermarket I had seen in Australia at that
time. In fact, I'm not sure we even had them then.

It was even bigger and better in 2003; I'm not sure it's
still there after Katrina.




Cheers, Alan, T2, Australia.
d&e, metformin 1500mg, ezetrol 10mg
Everything in Moderation - Except Laughter.
--
http://loraldiabetes.blogspot.com
Psyllium, Fibre, Muesli and Nuts

On Mon, 26 Nov 2007 23:52:00 GMT, Gill Murray
wrote:

Just an idea of how one can create something good when under pressure. I
think the rest of the meat and sauce will turn into another meal!! Maybe
soupy!

Sounds really good. I particularly feel for your beer decision

Nicky.
T2 dx 05/04 + underactive thyroid
D&E, 100ug thyroxine
Last A1c 5.6% BMI 25