ElsieD

You give new meaning to "using every bit of available space".

Our fridge is an LG and is a couple of years old. It is non-magnetic stainless steel on the front, but magnetic on the sides. Ditto the stand-up Electrolux freezer. Since the fridge slides in to an area between cupboards, the sides are not accessible except for maybe an inch . The freezer sides are accessible and have various magnetic bits and pieces on them.

Tonight it was pork tenderloin with roasted apples and onions. The recipe called for pork chops, but we prefer tenderloin. The pork was cooked sous vide then seared. We had it with red cabbage, panko/parm roasted potatoes and carrots in reduced white balsamic vinegar.

Pork tenderloin with apples and onion, pan sauce, red cabbage, carrots pickled in reduced white balsamic and parm/panko potatoes. Pork was cooked sous vide @140 for 2 1/2 hours.

I finally found this and bought one. Haven't cooked it up yet, though.

Sort of looks like a chocolate fountain.

For how long did you cook the cake?

I have judged a number of competitions here. I can count on one hand the number of times I actually had edible brisket. You might want to work on that as well.

This is slow cooker Thai Beef Curry with roasted sweet potato wedges. Shichimi Togarashi sprinkled on the sweet potatoes. Anyone else make anything from the CLD plan?

Slow cooker Thai Beef Curry with roasted sweet potato wedges. I wasn't sure what to do with the sweet potatoes so I ended up rubbing them with some oil and shaking some Shichimi Togarashi on them.

@gfweb Nice!

@suzilightning did you manage to have a look blog at the blog I did on Newfoundland? It lists a lot of the restaurants we ate at. Are you staying on the western side and Labrador or are you also going to the Eastern side? We have taken two trips there and the first-year included the Northern Peninsula. If you want any tips on where to stay, let me know. We are going again on June 23 coming back July 1. Any chance we might run in to each other? We are flying in to Stephenville, on the western side but ending up In St. John's.

@Duvel That looks like one amazing feast!

Last night we had tge CLD maple-mustard chicken thighs.

Another Cooking Light Diet protein, maple-mustard chicken thighs with roasted potatoes and roasted broccoli.

We went once - as my late FIL used to say, "two visits in one". We had a dreadful experience.

I agree. Maybe Norm will share the recipe?

Shrimp arrabbiata.

Tonight we had shrimp arrabbiata. I had wanted to roast some broccoli for some veggie intake but I forgot about it until it was too late.the link to the recipe is below. http://www.myrecipes.com/recipe/shrimp-arrabbiata

@Smithy I just cut the green part of the bok choy into ribbons maybe 1/4 inch wide and put it in the pan with the chicken after the 20 minutes cook time was up. I wasn't sure how long it takes to cook bok choy but it worked out okay. I have made this before using spinach and that I add as per the recipe. I also had some of those little sweet peppers that I sliced and added. We like this dish very much - I hope you give it a try.

Last night we had Dak Bokkeum with spinach which became with bok choy instead. The link to the recipe should anyone want it is on the Cooking Light Diet thread.

My word, that looks good.

After a few days of not following the CLD but staying within my calorie limits I'm back on the program. Tonight we had a chicken dish, the link to the recipe if anyone is interested, is below. http://www.myrecipes.com/recipe/dak-bokkeum-spinach-korea

They had a seafood display there this week and I fleetingly thought about getting some shrimp but then i saw they were previously frozen ones from Thailand so passed.

Me three on the beets in the IP.