OMAD Recipes Thread!!!
mistymeadows2005
Posts: 3,737 Member
I made the executive decision to start this, so here we go!!!
Cumin Chicken Dip/Pita Stuffing!
8 oz Cream Cheese
2 cans Chicken (12.5 oz each)
1 cup shredded cheddar
1 cup diced onion
1 cup diced jalepeno
6 tablespoons cumin
2 tablespoons black pepper
Mix all ingredients except chicken in a bowl with a hand/stand mixer - fold in chicken. Either stuff in pitas and bake until bubbly, or put in a casserole dish and bake until bubbly for dipping!
A few notes:
-If you're not REALLY into cumin you can use less, I just love cumin
-Same with the black pepper
-4/5 of the cheddar I used was fat free - you only need the cheddar flavor, the texture that's lacking in ff cheese normally is irrelevant for this dish
-For this particular combo of ingredients the serving size came out to 270 calories for appx 1 cup of filling. This will vary depending on what you use. I would have used 1/3 less fat cream cheese but alas, the one I had was past it's prime.
Enjoy guys! If you try this, post a picture! I'd love to see how it turned out!
Cumin Chicken Dip/Pita Stuffing!
8 oz Cream Cheese
2 cans Chicken (12.5 oz each)
1 cup shredded cheddar
1 cup diced onion
1 cup diced jalepeno
6 tablespoons cumin
2 tablespoons black pepper
Mix all ingredients except chicken in a bowl with a hand/stand mixer - fold in chicken. Either stuff in pitas and bake until bubbly, or put in a casserole dish and bake until bubbly for dipping!
A few notes:
-If you're not REALLY into cumin you can use less, I just love cumin
-Same with the black pepper
-4/5 of the cheddar I used was fat free - you only need the cheddar flavor, the texture that's lacking in ff cheese normally is irrelevant for this dish
-For this particular combo of ingredients the serving size came out to 270 calories for appx 1 cup of filling. This will vary depending on what you use. I would have used 1/3 less fat cream cheese but alas, the one I had was past it's prime.
Enjoy guys! If you try this, post a picture! I'd love to see how it turned out!
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Replies
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Great thread idea! Cracking up over your self imposed "executive decision", lmao. Thanks for sharing this delicious recipe, I'm definitely going to try it!0
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wsandy8512 wrote: »Great thread idea! Cracking up over your self imposed "executive decision", lmao. Thanks for sharing this delicious recipe, I'm definitely going to try it!
No problem! I'll go hunt down my quinoa taco meat recipe and copy/paste it in here too
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I've seen Joe state that beans should be the staple of your diet. Taking that advice I did some research and found an absolutely amazing low-calorie BBQ baked beans recipe. I made earlier this week and it was so good!
4 (15 oz) cans black beans - drained and rinsed (I used low sodium version)
1 sweet onion diced
1/2 cup splenda (or any no calorie sweetener)
2 tablespoons mustard
8 oz tomato sauce
1/2 cup sugar free maple syrup
1/4 cup balsamic vinegar
1 clove garlic minced
1/2 teaspoon cayenne pepper
2 teaspoons chili powder
1/4 teaspoon black pepper2 -
Here's the system I use for my lettuce tacos, although the taco meat can be used for anything you'd use "regular" taco meat. It's just 50/50 quinoa and ground beef (I use 80/20 but if you want it leaner I'm sure it'd be delicious).
Cook the quinoa about 3/4 of the way, add taco seasoning and pull off the heat. Cook equal parts of ground beef til about 3/4 done - DO NOT DRAIN. Add taco seasoning...add the par-cooked quinoa and finish them together. The quinoa will soak up the extra beef fat and make it yummy and unctuous. Plus makes the quinoa taste just like beef. It saves MONEY, add protein and more fiber, plus quinoa is VERY high is essential amino acids. Not only all that goodness BUT it also tastes WAY BETTER than any other taco meat I've ever had...I've been doing this for about 5 years and will never go back to regular taco meat. 1 cup of this meat mixture is 603 cals, 37 grams of fat and 20 carbs.
Happy eating OMADers!
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Yummie I am also introducing the beans in my diet (Used to eat them but not lately). I wash them and put them on my salad...or else I tried Joe´s dish (beans, cheese, eggs).0
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Yummie I am also introducing the beans in my diet (Used to eat them but not lately). I wash them and put them on my salad...or else I tried Joe´s dish (beans, cheese, eggs).
I love beans as well - they have a great mouthfeel and I find them very satisfying - my only problem is I find that most of the time bean recipes lend themselves toward the sweet side, and Im not a fan - so like traditional baked beans? HARD PASS lol. But a bean and cheese burrito? ALL DAY EVERY DAY hahaha.0 -
Here you go @brendagaudette If you have questions let me know!!!
Spaghetti Squash Mac ‘n’ Cheese (SS MnC as I shorted it to) CALS 250/cup if made with ½ 2% milk ½ half n half
1 whole medium-large spaghetti squash
Appx 12 oz of your choice of cheese (I’ve used them all - literally, but my faves are sharp cheddar, asiago, muenster…all the good sharp melting cheeses) *sometimes I use more cheese than this…depends on what I have and what I feel like…it’s flexible*
1 cup parmesan (I like grated for the texture, but you could use fresh or shredded)
8-10 oz milk or half n half
2-3 tbsp butter/oil
3-4 tbsp flour
Salt/pepper to taste
Accoutrement suggestions – bacon, jalapenos, protein of some sort, veggies…the possibilities are endless
Directions:
Cook your SS – I stab mine like a baked potato and microwave it for 8 minutes, but you can certainly open it, scoop out the seeds, add some olive oil and roast it in the oven…that takes about 45 min to an hour
While it’s cooking, grab a saucepan and start it heating to med-high heat.
Add butter and melt.
Once melted add flour and stir continuously…this makes the roux to thicken your cheese sauce
Once it’s a dark golden brown brown colored, whisk in your milk/hlfnhlf
Crank up the heat to high and stir CONSTANTLY – it will start to bubble and thicken.
Once it’s thickened to a cream sauce constancy, pull it OFF THE HEAT and alt and pepper to taste
Add cheese in small handfuls, constantly whisking until melted in *NOTE: DO NOT add cheese if cream sauce is still bubbling…your cheese sauce will break and become grainy and gross. *OTHER NOTE: the sauce will seem WAY TOO THICK…it’s not – the SS has tons of water that will be released once you mix it into the sauce
Mix the stringed spaghetti squash into the cheese sauce
Put in an oven-safe casserole dish and top with parmesan
Bake at 425 for 30 minutes or until bubbly
Let cool, serve, and enjoy!
TO REHEAT – put in oven-safe dish, top with a little more parm, and put in the oven or toaster oven (I MUCH prefer the toaster oven, but that’s just me)
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NOTE * I rarely use a recipe so all of the measurements are approximate but should turn out just fine...I eyeball everything unless I'm baking (which I hate doing, because I hate measuring lmao)0
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Steph how about black beans paté? its made with finely chopped onions and the black beans on the pan and then smashed with some sort of machine its awesome with some cheese or on a toast...and great source of fiber!
But I get your point with sugar are you doing a keto type Omad?0 -
Steph how about black beans paté? its made with finely chopped onions and the black beans on the pan and then smashed with some sort of machine its awesome with some cheese or on a toast...and great source of fiber!
But I get your point with sugar are you doing a keto type Omad?
I am not keto at all LOL - I restrict NO kinds of food....I just try to eat balanced, but if I don't *shrug* oh well LOL.
That black bean pate sounds delish! I do love me some black beans, especially smashed...they have a great texture and mouthfeel
EDITED: OHHHHHHHHH I know what you were referencing now...no I'm just not a "sweets" person...I'll do some candy or a popsicle but sweet "savory" foods? Not ma' thing LOL1 -
Thanks for posting this recipe @mistymeadows2005 I've never cooked mine in the microwave but I'm going to now 0
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brendagaudette wrote: »Thanks for posting this recipe @mistymeadows2005 I've never cooked mine in the microwave but I'm going to now
It's so much easier/faster and tastes exactly the same, so why not?! LOL
Let me know how it turns out if/when you make it 1 -
I printed that recipe and will try it sometime. I'm growing some spaghetti squash in the garden and hopefully I will get some. Thanks0
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@mistymeadows2005 I haven't cooked spaghetti squash in the microwave YET but I did cook my zucchini in it last night and it only took 5 minutes 0
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Brendalea69 wrote: »@mistymeadows2005 I haven't cooked spaghetti squash in the microwave YET but I did cook my zucchini in it last night and it only took 5 minutes
YESSSSSSSSSSSS if it doesn't mess with the flavor or texture, I'm all about shortcuts!
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mistymeadows2005 wrote: »Brendalea69 wrote: »@mistymeadows2005 I haven't cooked spaghetti squash in the microwave YET but I did cook my zucchini in it last night and it only took 5 minutes
YESSSSSSSSSSSS if it doesn't mess with the flavor or texture, I'm all about shortcuts!
I just cut it in half and wrapped each half in plastic wrap and then nuked it and I only had to scrape out a very little bit because I dont like the middle of them and it was delicious 0 -
Brendalea69 wrote: »mistymeadows2005 wrote: »Brendalea69 wrote: »@mistymeadows2005 I haven't cooked spaghetti squash in the microwave YET but I did cook my zucchini in it last night and it only took 5 minutes
YESSSSSSSSSSSS if it doesn't mess with the flavor or texture, I'm all about shortcuts!
I just cut it in half and wrapped each half in plastic wrap and then nuked it and I only had to scrape out a very little bit because I dont like the middle of them and it was delicious
NOM NOM NOM I love squash of all sorts! I'll have to do some zucchini boats soon, because now I have a taste for them 1 -
I have never seen spaguetti squash in Spain...uh?... is that spaguetti-zuccini?0
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This is spaghetti squash
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This is a zucchini
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Yes I know zucchini but never saw the spag squash amazing ... thank you Brenda! 0
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arguablysamson wrote: »
With the skin? Is it cooked or raw?0 -
Brendalea69 wrote: »arguablysamson wrote: »
With the skin? Is it cooked or raw?
Yes I'd like to know too! It's packed full of nutrients and minerals and vitamins and it's so low calorie that I would totally drink that with my omad (in I could resist eating it lol)..
Also @barbheart spaghetti squash is literally probably my favorite vegetable, and the mac and cheese recipe above is a good way to ease your way into it... But I even like it just plain with a little butter salt and pepper yummy!0 -
Just rinse and smoothie the whole thing raw. Bam--done with your daily greens requirement, and it's non-goitrogenic and no oxalates.1
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Some squash like buttercup are very sweet. Tastes like you put some honey on it! I've got pumpkin, hubbard (blue and green), pink banana, butternut, buttercup, sweatmeat, dellicata, acorn, spaghetti, and maybe another one or two kinds of squash growing right now. We love squash! Also have summer squash growing (zuchinni and yellow crook-neck) yum, yum!0
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Some squash like buttercup are very sweet. Tastes like you put some honey on it! I've got pumpkin, hubbard (blue and green), pink banana, butternut, buttercup, sweatmeat, dellicata, acorn, spaghetti, and maybe another one or two kinds of squash growing right now. We love squash! Also have summer squash growing (zuchinni and yellow crook-neck) yum, yum!
This is true.0 -
I don't know how you all deal with those spaghetti squash. I tried them a couple times, used everything short of a chainsaw to get it open.0
