There is nothing that says “comfort food” like pot roast! Make it on Sunday morning in a crock pot and by the time it’s ready the whole house smells WONDERFUL!
Many people will try to “fancy” the recipe up. That’s OK – that’s their choice. But I think that a chuck roast combined with water and some root vegetables is really all you need.
I have to admit that I love, love, LOVE deviled eggs. And I hate, hate, HATE to make them!
I think it’s because it’s such a tedious process. Boil the eggs – cool them off … shell the eggs. Sigh … I always manage to mess up a few that now look pitted and diseased with big chunks out of them. Then I can’t stand it when the inside of the egg whites are wet, so I have to dry them out and I must pipe the yoke filling back in once it’s made – so there’s more mess that has to be cleaned up.
But they taste so darned good ………
Ahhhhhh! Fall is here and with it brings my desire … no, my need … for a big pot of veggie soup.
There is a way to make veggie soup in a low-carb way. It won’t work for induction, unless you opt for a chicken/beef stock instead of tomato juice, but that’s not “my mama’s veggie soup.”
There is just something about convenience foods that bother me. Mostly it’s that they are very expensive (more expensive than the ingredients should cost), but also because you never know what additives that have been added. In many cases, making homemade mixes cost less and are healthier – and are lower carb (not to mention that they usually taste better).
This Baking Mix can be used in place of Bisquick, Jiffy Mix or Carbquik.
