Day 5 - Too late for weight!

Okay, so I didn't weigh this morning. I've already had a soda and been snacking as I cook so I'm just gonna skip it today. I haven't eaten anything bad but I never trust my scale if I didn't do it first thing!

I've been cooking this morning to have some stuff to eat on today without counting. To be honest, I've just had my first week back to school, been doing paperwork and thinking.....I'm just not in the mood for thinking any more today!

I started off with a batch of guacamole. I used 3 avacados and a packet of McCormick's Produce Partners, Great Guacamole! It calls for 2 avocados but again, I thought I'd stretch it! You have to look near the fresh avacados sometimes because I overlook it everytime and think I'm going to find it with the other seasonings. It has 1 carb per serving, but you have to take note of the fact that the packet is supposed to be 16 servings. Who makes up this stuff??? Haven't these people ever sat down and eaten the bowl? Each avacado has about 3.5 net carbs according to Adkins http://www.atkins.com/Program/FourPhases/CarbCounter/Details13/Fruits.aspx. They actually have about 12 carbs but over 8 grams of fiber so they're great for a low carb diet. This comes out to about 26 carbs for the whole bowl of guac. SO....I don't get to eat the whole bowl. BUT, I can't keep going back for a bite:) So what am I dipping? Tortilla chips are not going to cut it unless I want my entire carb "allowance" to be taken up by 11am. Instead, I use pork rinds. I know, they seem so country and uncultured, but they crunch nicely! They don't have much flavor to be honest, but since really what I want to taste is the dip, they work perfectly. I just get the plain ones (traditional) made by Baken-ets....no desire for the spicy, but you might like them...The best part is...0 carbs:) You can also throw some on a plate and cover with shredded cheese. Microwave for a good nacho substitute:)

I'm also cooking a casserole this morning to snack on throughout the day. Again, I know I can't eat the whole thing, but if I set aside the max I can have, I know I won't go over but I won't feel like I'm counting every bite.

This is another recipe from Linda's that I changed a bit:

1 pound ground beef, pork or turkey (ground beef but I used almost 3 pounds - 2- 1 1/2 pound packs)
1/2 medium onion, chopped, 2 ounces (doubled)
8 ounce cream cheese, softened (doubled)
10 ounce package frozen chopped spinach, thawed and well-drained (kept this amount)
1/3 cup sour cream (doubled)
2 teaspoons Seasoning for Tacos (doubled)
10 ounce can Ro-tel tomatoes, drained (diced tomatoes with green chiles) (kept amount)
1/4 cup canned sliced pickled jalapeños (kept amount)
2 roasted red bell peppers, coarsely chopped (didn't use)
4 ounces mozzarella or Monterey Jack cheese, shredded ( I used monterey jack)
Salt and pepper, to taste

Brown the meat and onion; drain the fat. Blend in the cream cheese until completely incorporated. Put everything in a greased casserole and mix well. Bake at 350º for about 40 minutes or until bubbly and browned on top

Her version comes out to 7 net carbs per serving x 6 servings. So 42 carbs for the whole batch.
Mine would be more....but again I'm not looking to count today:) I think to keep it safe, I can set aside about 1/4 of the dish and make sure not to eat more than that. It really does make a big batch so I think that's plenty. We'll see.