High calorie healthy meals
Jo8807
Posts: 5 Member
So. I need to gain weight. I've lost alot since breastfeeding, and am going to have to stop if I can't put weight on. Anyone have any high calorie healthy meals please?
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Replies
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vanilla cupcakes with vanilla frosting and sprinkles0
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Do not use anything low fat or non fat. Cook with butter and olive oil.0
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oh and pasta, lots and lots of pasta. mmmmm pasta.0
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Pasta, rice, full fat dairy, nuts, nut butters, cooking with oil and/or butter...0
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Full fat dairy everything. Whole milk, full fat yogurt, cheese, etc. Veggies with dinner? Saute those veggies in generous butter. In fact anything you cook add butter or oil to it.
If you aren't a big dairy fan there's all sorts of tasty fats...olive oils, coconut oil, etc. But cheese and full fat dairy products and cream are easy calories.
Also nuts. Almonds, cashews, etc, nuts are very high calorie. If you're having a salad with your meal chop up some nuts and sprinkle them on the salad, easy way to bulk it up. Nut butter (peanut butter is my favorite, but there are other varieties) is also easy to add calories. A spoonful of peanut butter is my favorite "quick snack to last me until dinner" because of its protein and fat content.
Oh and ice cream. I prescribe generous helpings of ice cream
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None of these answers are really meals...
Here's a meal!
1 8 oz chicken breast, pounded lightly to 1/2" thickness - 250 cals 3/52/0
1 tbsp olive oil - 120 cal 14/0/0
Any spices you like (I use garlic,pepper, paprika, salt, cumin, and chili powder. Percentage wise, the things in the front of that list are the most prominent and the things at the end of the list are just dashes) - 0 cal 0/0/0
Throw the above in a plastic bag and allow it to marinate in the fridge for 4+ hours.
120g of Broccoli florets - 66 cals 1/3/9
1 tbsp olive oil - 120 cal 14/0/0
1 tsp red pepper flakes - 0 cal 0/0/0
1 clove garlic - 4 cal 0/0/0
Salt & Pepper - 0 cal 0/0/0
10 oz russet potato - 278 cals 1/7.5/63
.5 tbsp olive oil - 60 cal 7/0/0
Salt & Pepper - 0 cal 0/0/0
Preheat oven to 450 degrees. Rub potato with olive oil and generously apply salt and pepper to the skin. Wrap potato in aluminum foil. Throw it in the oven for ~1 to 1.5 hours. When potato is nearly done, proceed to next step.
Heat 2 pans to med-low heat. Add chicken breast to one skillet, let cook for 6 minutes, leave uncovered. You should hear a sizzle when you drop it. Add olive oil and garlic to other skillet, cover. When garlic cooks for 3 mins, add the broccoli and spices, keep covered. After chicken has cooked, flip it on the other side and continue cooking for 6 minutes. Let your chicken sit after cooking. You shouldn't see any translucency on the edges in the thickest part. If you do, keep cooking. 12-14 is typically all it takes for a .5" thick chicken breast on med-low heat.
This should leave you with perfectly cooked chicken and broccoli. If the broccoli is frozen, it can take slightly longer. If your potato for some reason is not done, you can throw it in the microwave (after removing the foil) to speed the process.
This recipe leaves condiments open, you can ramp up the calories there with some sour cream, cheese, and butter for the potato. If you need to limit your calories, I recommend mixing salt and pepper with 0% greek yogurt as a potato topper. This will also add more protein.
TOTALS:
898 cals
26 fat
62.5 protein
72 carbs
This type of recipe is interchangeable with other meats and vegetables. Marinating and tenderizing works with pork, chicken, beef. And a simple olive oil, garlic, red pepper flake, salt, and pepper preparation of just about any vegetable you can think of is delicious.
It takes a long time to cook a potato, but the difficulty and attention required in the time is minimal. If you don't have time for it, substitute minute brown rice.
I'm easily doing laundry, working, etc while preparing this stuff.
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Pasta, steak, pizza, risotto, pulled pork, ribs, add olive oil and butter to everything, cook dishes with coconut milk, whole milk, cream.0
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This content has been removed.
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None of these answers are really meals...
Here's a meal!
1 8 oz chicken breast, pounded lightly to 1/2" thickness - 250 cals 3/52/0
1 tbsp olive oil - 120 cal 14/0/0
Any spices you like (I use garlic,pepper, paprika, salt, cumin, and chili powder. Percentage wise, the things in the front of that list are the most prominent and the things at the end of the list are just dashes) - 0 cal 0/0/0
Throw the above in a plastic bag and allow it to marinate in the fridge for 4+ hours.
120g of Broccoli florets - 66 cals 1/3/9
1 tbsp olive oil - 120 cal 14/0/0
1 tsp red pepper flakes - 0 cal 0/0/0
1 clove garlic - 4 cal 0/0/0
Salt & Pepper - 0 cal 0/0/0
10 oz russet potato - 278 cals 1/7.5/63
.5 tbsp olive oil - 60 cal 7/0/0
Salt & Pepper - 0 cal 0/0/0
Preheat oven to 450 degrees. Rub potato with olive oil and generously apply salt and pepper to the skin. Wrap potato in aluminum foil. Throw it in the oven for ~1 to 1.5 hours. When potato is nearly done, proceed to next step.
Heat 2 pans to med-low heat. Add chicken breast to one skillet, let cook for 6 minutes, leave uncovered. You should hear a sizzle when you drop it. Add olive oil and garlic to other skillet, cover. When garlic cooks for 3 mins, add the broccoli and spices, keep covered. After chicken has cooked, flip it on the other side and continue cooking for 6 minutes. Let your chicken sit after cooking. You shouldn't see any translucency on the edges in the thickest part. If you do, keep cooking. 12-14 is typically all it takes for a .5" thick chicken breast on med-low heat.
This should leave you with perfectly cooked chicken and broccoli. If the broccoli is frozen, it can take slightly longer. If your potato for some reason is not done, you can throw it in the microwave (after removing the foil) to speed the process.
This recipe leaves condiments open, you can ramp up the calories there with some sour cream, cheese, and butter for the potato. If you need to limit your calories, I recommend mixing salt and pepper with 0% greek yogurt as a potato topper. This will also add more protein.
TOTALS:
898 cals
26 fat
62.5 protein
72 carbs
This type of recipe is interchangeable with other meats and vegetables. Marinating and tenderizing works with pork, chicken, beef. And a simple olive oil, garlic, red pepper flake, salt, and pepper preparation of just about any vegetable you can think of is delicious.
It takes a long time to cook a potato, but the difficulty and attention required in the time is minimal. If you don't have time for it, substitute minute brown rice.
I'm easily doing laundry, working, etc while preparing this stuff.
Thank you! Exactly what I'm looking for.
I thought adding butter to meals would be bad because they are fats?0 -
This content has been removed.
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"MrM27;31392760"]Seriously, what is going on with this weight gain section. [/quote]
Because im asking for advise on how to gain weight because my bmi is too low as apposed to bulking?0 -
zachbonner wrote: »None of these answers are really meals...
Here's a meal!
1 8 oz chicken breast, pounded lightly to 1/2" thickness - 250 cals 3/52/0
1 tbsp olive oil - 120 cal 14/0/0
Any spices you like (I use garlic,pepper, paprika, salt, cumin, and chili powder. Percentage wise, the things in the front of that list are the most prominent and the things at the end of the list are just dashes) - 0 cal 0/0/0
Throw the above in a plastic bag and allow it to marinate in the fridge for 4+ hours.
120g of Broccoli florets - 66 cals 1/3/9
1 tbsp olive oil - 120 cal 14/0/0
1 tsp red pepper flakes - 0 cal 0/0/0
1 clove garlic - 4 cal 0/0/0
Salt & Pepper - 0 cal 0/0/0
10 oz russet potato - 278 cals 1/7.5/63
.5 tbsp olive oil - 60 cal 7/0/0
Salt & Pepper - 0 cal 0/0/0
Preheat oven to 450 degrees. Rub potato with olive oil and generously apply salt and pepper to the skin. Wrap potato in aluminum foil. Throw it in the oven for ~1 to 1.5 hours. When potato is nearly done, proceed to next step.
Heat 2 pans to med-low heat. Add chicken breast to one skillet, let cook for 6 minutes, leave uncovered. You should hear a sizzle when you drop it. Add olive oil and garlic to other skillet, cover. When garlic cooks for 3 mins, add the broccoli and spices, keep covered. After chicken has cooked, flip it on the other side and continue cooking for 6 minutes. Let your chicken sit after cooking. You shouldn't see any translucency on the edges in the thickest part. If you do, keep cooking. 12-14 is typically all it takes for a .5" thick chicken breast on med-low heat.
This should leave you with perfectly cooked chicken and broccoli. If the broccoli is frozen, it can take slightly longer. If your potato for some reason is not done, you can throw it in the microwave (after removing the foil) to speed the process.
This recipe leaves condiments open, you can ramp up the calories there with some sour cream, cheese, and butter for the potato. If you need to limit your calories, I recommend mixing salt and pepper with 0% greek yogurt as a potato topper. This will also add more protein.
TOTALS:
898 cals
26 fat
62.5 protein
72 carbs
This type of recipe is interchangeable with other meats and vegetables. Marinating and tenderizing works with pork, chicken, beef. And a simple olive oil, garlic, red pepper flake, salt, and pepper preparation of just about any vegetable you can think of is delicious.
It takes a long time to cook a potato, but the difficulty and attention required in the time is minimal. If you don't have time for it, substitute minute brown rice.
I'm easily doing laundry, working, etc while preparing this stuff.
Thank you! Exactly what I'm looking for.
I thought adding butter to meals would be bad because they are fats?
no your body needs fats to function
Thank you so much xx I appreciate all the advice I can get0 -
This content has been removed.
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None of these answers are really meals...
Here's a meal!
1 8 oz chicken breast, pounded lightly to 1/2" thickness - 250 cals 3/52/0
1 tbsp olive oil - 120 cal 14/0/0
Any spices you like (I use garlic,pepper, paprika, salt, cumin, and chili powder. Percentage wise, the things in the front of that list are the most prominent and the things at the end of the list are just dashes) - 0 cal 0/0/0
Throw the above in a plastic bag and allow it to marinate in the fridge for 4+ hours.
120g of Broccoli florets - 66 cals 1/3/9
1 tbsp olive oil - 120 cal 14/0/0
1 tsp red pepper flakes - 0 cal 0/0/0
1 clove garlic - 4 cal 0/0/0
Salt & Pepper - 0 cal 0/0/0
10 oz russet potato - 278 cals 1/7.5/63
.5 tbsp olive oil - 60 cal 7/0/0
Salt & Pepper - 0 cal 0/0/0
Preheat oven to 450 degrees. Rub potato with olive oil and generously apply salt and pepper to the skin. Wrap potato in aluminum foil. Throw it in the oven for ~1 to 1.5 hours. When potato is nearly done, proceed to next step.
Heat 2 pans to med-low heat. Add chicken breast to one skillet, let cook for 6 minutes, leave uncovered. You should hear a sizzle when you drop it. Add olive oil and garlic to other skillet, cover. When garlic cooks for 3 mins, add the broccoli and spices, keep covered. After chicken has cooked, flip it on the other side and continue cooking for 6 minutes. Let your chicken sit after cooking. You shouldn't see any translucency on the edges in the thickest part. If you do, keep cooking. 12-14 is typically all it takes for a .5" thick chicken breast on med-low heat.
This should leave you with perfectly cooked chicken and broccoli. If the broccoli is frozen, it can take slightly longer. If your potato for some reason is not done, you can throw it in the microwave (after removing the foil) to speed the process.
This recipe leaves condiments open, you can ramp up the calories there with some sour cream, cheese, and butter for the potato. If you need to limit your calories, I recommend mixing salt and pepper with 0% greek yogurt as a potato topper. This will also add more protein.
TOTALS:
898 cals
26 fat
62.5 protein
72 carbs
This type of recipe is interchangeable with other meats and vegetables. Marinating and tenderizing works with pork, chicken, beef. And a simple olive oil, garlic, red pepper flake, salt, and pepper preparation of just about any vegetable you can think of is delicious.
It takes a long time to cook a potato, but the difficulty and attention required in the time is minimal. If you don't have time for it, substitute minute brown rice.
I'm easily doing laundry, working, etc while preparing this stuff.
Thank you! Exactly what I'm looking for.
I thought adding butter to meals would be bad because they are fats?
NO, nothing wrong with fats…
unless you are in a hot tub time machine and have traveled back to the 1980's0 -
OP here are some foods I would suggest…full fat dairy and cottage cheese, steak, pork, pasta, rice, ice cream, cookies, etc….
basically anything high in calories…just make sure that you hit your calorie/micro/macro targets...0 -
None of these answers are really meals...
Here's a meal!
1 8 oz chicken breast, pounded lightly to 1/2" thickness - 250 cals 3/52/0
1 tbsp olive oil - 120 cal 14/0/0
Any spices you like (I use garlic,pepper, paprika, salt, cumin, and chili powder. Percentage wise, the things in the front of that list are the most prominent and the things at the end of the list are just dashes) - 0 cal 0/0/0
Throw the above in a plastic bag and allow it to marinate in the fridge for 4+ hours.
120g of Broccoli florets - 66 cals 1/3/9
1 tbsp olive oil - 120 cal 14/0/0
1 tsp red pepper flakes - 0 cal 0/0/0
1 clove garlic - 4 cal 0/0/0
Salt & Pepper - 0 cal 0/0/0
10 oz russet potato - 278 cals 1/7.5/63
.5 tbsp olive oil - 60 cal 7/0/0
Salt & Pepper - 0 cal 0/0/0
Preheat oven to 450 degrees. Rub potato with olive oil and generously apply salt and pepper to the skin. Wrap potato in aluminum foil. Throw it in the oven for ~1 to 1.5 hours. When potato is nearly done, proceed to next step.
Heat 2 pans to med-low heat. Add chicken breast to one skillet, let cook for 6 minutes, leave uncovered. You should hear a sizzle when you drop it. Add olive oil and garlic to other skillet, cover. When garlic cooks for 3 mins, add the broccoli and spices, keep covered. After chicken has cooked, flip it on the other side and continue cooking for 6 minutes. Let your chicken sit after cooking. You shouldn't see any translucency on the edges in the thickest part. If you do, keep cooking. 12-14 is typically all it takes for a .5" thick chicken breast on med-low heat.
This should leave you with perfectly cooked chicken and broccoli. If the broccoli is frozen, it can take slightly longer. If your potato for some reason is not done, you can throw it in the microwave (after removing the foil) to speed the process.
This recipe leaves condiments open, you can ramp up the calories there with some sour cream, cheese, and butter for the potato. If you need to limit your calories, I recommend mixing salt and pepper with 0% greek yogurt as a potato topper. This will also add more protein.
TOTALS:
898 cals
26 fat
62.5 protein
72 carbs
This type of recipe is interchangeable with other meats and vegetables. Marinating and tenderizing works with pork, chicken, beef. And a simple olive oil, garlic, red pepper flake, salt, and pepper preparation of just about any vegetable you can think of is delicious.
It takes a long time to cook a potato, but the difficulty and attention required in the time is minimal. If you don't have time for it, substitute minute brown rice.
I'm easily doing laundry, working, etc while preparing this stuff.
Thank you! Exactly what I'm looking for.
I thought adding butter to meals would be bad because they are fats?
Fat is very essential to proper nutrition and a balanced diet and needs to be consumed in appropriate amounts. It is likely that you're going to have to re-evaluate your perception of "healthy."
In RE to gaining weight, full fat dairy, full fat salad dressings, cook with oils and butter (I tend more towards avocado oil and coconut oil, but occasionally butter when it's called for). Eat nuts and avocados and nut butters (all of this stuff is good, healthy fat).
Pasta and rice and potatoes, legumes, etc for side dishes...all calorie dense carbohydrates.0 -
You can always choose fattier type meats. For example, choose chicken thighs over breast, marbled steak, salmon with skin. Add butter or oil to your cooking methods or on your veggies, full-fat dairy, nuts, seeds, nut butters, avocados. Adding fats is the easiest way to add in calories, because fats have 9 calories per gram whereas carbs and protein have 4 calories per gram. Fats are not the enemy.0
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Avocados, nuts, nut butters. Eat bigger portions.0
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How has no one mentioned cheeseburgers? Some of the easiest food to get into a surplus is IMO burgers, pizza, and those oversized burritos you get from Chipotle/Moes. These cover all of the macros (fat, carbs, protein), taste fantastic, and don't normally make you feel stuffed until you've had a significant number of calories from them. I now know what I'll be eating after my workout today...0
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elfman5150 wrote: »How has no one mentioned cheeseburgers? Some of the easiest food to get into a surplus is IMO burgers, pizza, and those oversized burritos you get from Chipotle/Moes. These cover all of the macros (fat, carbs, protein), taste fantastic, and don't normally make you feel stuffed until you've had a significant number of calories from them. I now know what I'll be eating after my workout today...
have to make sure its a big cheeseburger. ive been eating cheeseburgers for lunch or dinner for the past few days and it hasn't always equated to that many calories when they were on the smaller side.0 -
Big fat bacon cheeseburger with avocado. Creamy pasta dishes (chuck some veg in the sauce). Steak with a jacket potato and sour cream. Pizza. Pretty sure you could make a 1,000 calorie salad if you use lots of meat/cheese/dressing/seeds. The smoothie/shake idea was a good one. Ice cream. Whole milk on cereal/in porridge. Full fat greek yogurt and granola. Banana & peanut butter on thick toast.
You could try big portions or lots of snacks, whichever you prefer.0 -
Eat all the foods, just more (but that's obvious
). I'm just at maintenance (almost psychologically ready for the bulk phase), but I had this for lunch (just increase the portions for your goal):
2 (or 3 or 4) whole eggs cooked in oil (pick one you like)
1/2 an avocado
add veggies and cheese as you like (I like spinach, as it cooks down to "nothing", but adds nutrition)
whole wheat toast or corn tortillas (for yummy energy-filled carbs and fiber)
Mine totaled just under 600 calories, but easily can be 1,000 calories by adding a couple more eggs or some beans on the side (I love homemade pinto beans/refried beans). Easy to eat, full of yummy AND nutrition.
And yes, do NOT be afraid of dietary fats. Completely necessary for our health. And especially as you're still nursing your little one, he/she needs mama to eat extra fats for milk production.0 -
None of these answers are really meals...
Here's a meal!
1 8 oz chicken breast, pounded lightly to 1/2" thickness - 250 cals 3/52/0
1 tbsp olive oil - 120 cal 14/0/0
Any spices you like (I use garlic,pepper, paprika, salt, cumin, and chili powder. Percentage wise, the things in the front of that list are the most prominent and the things at the end of the list are just dashes) - 0 cal 0/0/0
Throw the above in a plastic bag and allow it to marinate in the fridge for 4+ hours.
120g of Broccoli florets - 66 cals 1/3/9
1 tbsp olive oil - 120 cal 14/0/0
1 tsp red pepper flakes - 0 cal 0/0/0
1 clove garlic - 4 cal 0/0/0
Salt & Pepper - 0 cal 0/0/0
10 oz russet potato - 278 cals 1/7.5/63
.5 tbsp olive oil - 60 cal 7/0/0
Salt & Pepper - 0 cal 0/0/0
Preheat oven to 450 degrees. Rub potato with olive oil and generously apply salt and pepper to the skin. Wrap potato in aluminum foil. Throw it in the oven for ~1 to 1.5 hours. When potato is nearly done, proceed to next step.
Heat 2 pans to med-low heat. Add chicken breast to one skillet, let cook for 6 minutes, leave uncovered. You should hear a sizzle when you drop it. Add olive oil and garlic to other skillet, cover. When garlic cooks for 3 mins, add the broccoli and spices, keep covered. After chicken has cooked, flip it on the other side and continue cooking for 6 minutes. Let your chicken sit after cooking. You shouldn't see any translucency on the edges in the thickest part. If you do, keep cooking. 12-14 is typically all it takes for a .5" thick chicken breast on med-low heat.
This should leave you with perfectly cooked chicken and broccoli. If the broccoli is frozen, it can take slightly longer. If your potato for some reason is not done, you can throw it in the microwave (after removing the foil) to speed the process.
This recipe leaves condiments open, you can ramp up the calories there with some sour cream, cheese, and butter for the potato. If you need to limit your calories, I recommend mixing salt and pepper with 0% greek yogurt as a potato topper. This will also add more protein.
TOTALS:
898 cals
26 fat
62.5 protein
72 carbs
This type of recipe is interchangeable with other meats and vegetables. Marinating and tenderizing works with pork, chicken, beef. And a simple olive oil, garlic, red pepper flake, salt, and pepper preparation of just about any vegetable you can think of is delicious.
It takes a long time to cook a potato, but the difficulty and attention required in the time is minimal. If you don't have time for it, substitute minute brown rice.
I'm easily doing laundry, working, etc while preparing this stuff.
Is that really a gain meal tho?
Heck I eat meals like that right now, and I'm cutting.
Pretty tough to bulk on broccoli and chicken.0 -
This content has been removed.
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None of these answers are really meals...
Here's a meal!
1 8 oz chicken breast, pounded lightly to 1/2" thickness - 250 cals 3/52/0
1 tbsp olive oil - 120 cal 14/0/0
Any spices you like (I use garlic,pepper, paprika, salt, cumin, and chili powder. Percentage wise, the things in the front of that list are the most prominent and the things at the end of the list are just dashes) - 0 cal 0/0/0
Throw the above in a plastic bag and allow it to marinate in the fridge for 4+ hours.
120g of Broccoli florets - 66 cals 1/3/9
1 tbsp olive oil - 120 cal 14/0/0
1 tsp red pepper flakes - 0 cal 0/0/0
1 clove garlic - 4 cal 0/0/0
Salt & Pepper - 0 cal 0/0/0
10 oz russet potato - 278 cals 1/7.5/63
.5 tbsp olive oil - 60 cal 7/0/0
Salt & Pepper - 0 cal 0/0/0
Preheat oven to 450 degrees. Rub potato with olive oil and generously apply salt and pepper to the skin. Wrap potato in aluminum foil. Throw it in the oven for ~1 to 1.5 hours. When potato is nearly done, proceed to next step.
Heat 2 pans to med-low heat. Add chicken breast to one skillet, let cook for 6 minutes, leave uncovered. You should hear a sizzle when you drop it. Add olive oil and garlic to other skillet, cover. When garlic cooks for 3 mins, add the broccoli and spices, keep covered. After chicken has cooked, flip it on the other side and continue cooking for 6 minutes. Let your chicken sit after cooking. You shouldn't see any translucency on the edges in the thickest part. If you do, keep cooking. 12-14 is typically all it takes for a .5" thick chicken breast on med-low heat.
This should leave you with perfectly cooked chicken and broccoli. If the broccoli is frozen, it can take slightly longer. If your potato for some reason is not done, you can throw it in the microwave (after removing the foil) to speed the process.
This recipe leaves condiments open, you can ramp up the calories there with some sour cream, cheese, and butter for the potato. If you need to limit your calories, I recommend mixing salt and pepper with 0% greek yogurt as a potato topper. This will also add more protein.
TOTALS:
898 cals
26 fat
62.5 protein
72 carbs
This type of recipe is interchangeable with other meats and vegetables. Marinating and tenderizing works with pork, chicken, beef. And a simple olive oil, garlic, red pepper flake, salt, and pepper preparation of just about any vegetable you can think of is delicious.
It takes a long time to cook a potato, but the difficulty and attention required in the time is minimal. If you don't have time for it, substitute minute brown rice.
I'm easily doing laundry, working, etc while preparing this stuff.
Thank you! Exactly what I'm looking for.
I thought adding butter to meals would be bad because they are fats?
Fat isn't bad……… Fat is essential for proper body function/health.0 -
Just eat more of what you are already eating. It honestly isn't that hard. If you usually have one bowl of cereal, have two. If you usually have one glass of milk, have three. If you normally eat a two egg omelette, have a four egg omelette. Etc. Etc.0
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Slowly up your calorie intake, your stomache needs time to adapt to Large quantity's of food. Unsalted nuts are great calories too. Loving the almonds and cashews0
This discussion has been closed.
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