Wednesday, July 9, 2008

What's for Dinner? Sausage and Cheese "Biscuits"

Who says you can't enjoy delicious breakfast sandwiches for dinner? These took me a little more time than a trip through a McDonald's drive-thru, but they were WAY more delicious, nearly ZERO carbs, and since I'm rarely up early enough to make the fast food breakfast cut-off time anyway, I've got nothing to complain about.

First, I took a little time this afternoon to whip up a batch of blogger Jamie Van Eaton's now-famous Revol-Oopsie Rolls. (Long story short: a mistake she made in the recipe for Atkins' Revolution Rolls ended up producing these durable and delicious "buns" which have answered the prayers of sandwich-yearning low-carbers everywhere.)

While the Oopsies were baking, I fried up a couple of Bob Evans sausage patties (the sandwich-sized patties are the perfect size for Oopsies, by the way), and after giving the Oopsies some time to "rest", I assembled a couple of sandwiches, each complete with a slice of cheddar cheese. (I considered adding egg to the sandwiches, but since the Oopsies are mostly made of eggs in the first place and that's never been my favorite breakfast sandwich ingredient, I decided not to go to the trouble.) Each sandwich went into a ziplock bag and into my lunch box for dinner, and all I had to do was pop them in the microwave for about twenty seconds for overall warmth and delightfully melted cheese.

As I suspected, these things were so FILLING that one was plenty for one sitting, but I like to always be prepared with extra food in case I need it, especially during the first few days of being back on my low-carb plan, when hunger and cravings are more likely to strike. And part of the beauty of this diet (compared with reduced-calorie/reduced-portion diets) is the freedom to always eat when hungry and to eat until full.


plumpdumpling said...

It's interesting–when you post things like this, I think excitedly, "I could DO this! I could make a whole bunch of those at the beginning of the week and eat them with lunch meat and peanut butter and pizza toppings on Fridays!"

But I worry that even if I lost a whole bunch of weight again, I wouldn't be able to keep it off once I switched back to a "normal" diet. And you know I'm going to switch back. Although maybe with a form of bread within reach, I wouldn't go bread-crazy once I switched like I did before. It's so hard to know, and now that I've gained my weight back, it doesn't seem worth it to try it again, knowing how deprived I felt the first time around.

I wonder if Oopsies are a good substitution for bread in any diet, though.

P.S. I like the name Revol-Oopsie Rolls way better than plain old Oopsies, especially knowing how they got that name. But it still sucks no matter what.

Tracey said...

Yeah, I guess when they say you can't switch back and keep it off, they mean it. I'm optimistic (for now), though, that it works to switch back and forth and be okay. The three weeks I just spent eating the old way felt like an extra-long indulgence and not something I need to do for that long again for a long time. And I feel like eating a high-carb meal here and there won't do too much harm.

I will say that although I think the Oopsies are great for breakfast sandwiches, hamburgers, or as desserty breads, I can't imagine eating lunch meat or pizza toppings on them and liking it. Something about the slight sweetness and egginess of them wouldn't mix too well with other stuff for me. Maybe that's just me, though. It seems like Jamie and a lot of her commenters have found tons of ways to use these by adding different spices to them, so maybe I just owe it to myself to experiment a little more.

Have you ever had any luck finding low carb bread out there? I've found about three different brands of high fiber or whole grain bread at Kroger that have carb counts as low as low-carb bread without being marketed as such.

plumpdumpling said...

I have found low-carb bread, although I haven't tried it in all of my enjoying everything NOT low-carb. That brings up a good point, though, about how New York isn't really the place for low-carbing. Not only do I have to deal with Kamran's tiny kitchen, but I can't find most of the products in the stores, and I don't have the money to buy them online. Excuses, excuses.