Tuesday, 1/16/18 – Lost a pound! Breakfast: 1 Atkins Ham & Cheese Omelet, 1 Great Value Sausage Patty, 2 Tbsp. Homemade Pimiento Cheese Spread, 5 small black olives. I FINALLY got my husband, Alan, to meticulously MEASURE the ingredients he uses to make his Pimiento Cheese Spread, and I’ve submitted the recipe for approval. If you can’t access it anywhere else from my page, here’s the recipe in a format I THINK will post better than the last recipe I tried to share:
ALAN’S PIMIENTO CHEESE SPREAD
(Serving Size = 2-Tbsp. – Carbs = 0.95g – NET Carbs = 0.85g)
INGREDIENTS:
1. Duke’s Mayonnaise – 3/4 cup.
2. Lemon Juice – 2 Tbsp. (fresh-squeezed or bottled).
3. Louisiana Hot Sauce – 1 Tbsp. (this is a “mild” sauce, just for a little “zing”).
4. Diced Pimiento – 2 small 2-oz jars, drained (NOT a large jar, which is 7 oz.)
5. Cheddar Cheese – 10-oz., finely-shredded (this is an 8-oz. pkg. plus 1/2-cup packed).
INSTRUCTIONS:
6. In medium mixing bowl, whisk together the 3/4-cup Mayonnaise, Lemon Juice and the 1 Tbsp. Louisiana Hot Sauce (or Texas Pete, or hot sauce of choice).
7. Drain Diced Pimiento, and add to mayo mixture.
8. Add the Cheese and mix with electric mixer until fully combined.
9. Place covered in refrigerator overnight for flavors to fully meld and consistency to become creamier.
10. Yield is 2-1/2 cups, which is TEN 1/4-cup servings, or TWENTY servings of 2-Tbsp. each.
11. NOTE: Delicious served on top of omelets or hot vegetables, and great for dipping with celery or carrot sticks.
NUTRITION INFO:
Calories = 117;
Total Fat = 11.73g;
Calories from Fat = 106;
Saturated Fat = 3.904g;
Polyunsaturated Fat = 4.212g;
Monounsaturated Fat = 1.502g;
Cholesterol = 18mg;
Sodium = 152mg;
Potassium = 12mg;
CARBS = 0.95;
Dietary Fiber = 0.1g;
Net Carbs = 0.85g;
Sugars = 0.24g;
Protein = 3.08g;
Vitamin A = 120%;
Vitamin C = 208%;
Calcium = 201%;
Iron = 13%;
Calorie Breakdown = 87% Fat, 3% Carbs, 10% Protein
