What was the last meal you cooked?
Replies
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Veggie bin beef meatball stew. Added hot pepper & chili paste ( homemade) to give it a hot sweet n sour note.
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ChrysalisCove wrote: »Chicken potstickers just in time for Lunar New Year! I used this recipe (subbing chicken for pork) after being inspired by her days of dumpling posts on Instagram.
They came in at around 70 calories each including the oil used for pan frying. It's kind of crazy because they feel more oily than they let on, but there was only 1 tbsp of oil to cook 20 dumplings.
Thanks for the link! We’ve been in HK for nearly 4yrs and (sadly, embarrassingly) I haven’t learned much culinarily-speaking. Can’t wait to start trying my hand at some of our local favourites!
No worries! It honestly took less time than I thought. No more than two hours (I let the dough rise for maybe an hour and made the filling as the dough was rising). I thought I would have a little more time on my hands (I had intended to make it on predicted snow day), but I thankfully didn't have anything really pressing that needed to get done for the next day.2 -
Italian turkey quinoa stuffed peppers. So delicious and so simple! Mixed ground turkey, brown rice and quinoa, jarred marinara sauce and a variety of spices together, filled the peppers, topped with mozzarella cheese and then broiled until deliciously crispy on top! 😋
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Tuna fish mixed with cottage cheese + ezekiel bread.
Any lean meat and veg combo.
Natural yoghurts with berries.
Meat and brown rice or sweet pots.
Oatmeal and berries.
Whey Isolate shakes.
Slap yo mammas powder over everything, not even kidding
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I need to take more photos!!
Last night was grilled steaks topped with with blue cheese and sautéed mushrooms, side included steamed asparagus and whipped sweet potatoes.1 -
Made gluten free, lactose free mac and cheese for dinner tonight. Lactose free cheese and milk in a cheese sauce I made with corn flour, and Barilla corn and quinoa pasta. Even the gluten and lactose eating members of the family like it. First few attempt were kind of nasty but now I get repeat requests for it. 1
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lildickybarrett wrote: »Tuna fish mixed with cottage cheese + ezekiel bread.
Any lean meat and veg combo.
Natural yoghurts with berries.
Meat and brown rice or sweet pots.
Oatmeal and berries.
Whey Isolate shakes.
Slap yo mammas powder over everything, not even kidding
@lildickybarrett love slay yo mamma..stocked up when i was in NO1 -
Lasagna tonight for my five year olds birthday!1
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Went hiking with a senior group today, so made a simplistic dinner: braised chicken and veggies in a white wine reduction (sounds more impressive than the simple thing it is), served with spaghetti squash and sauce. Low sodium, very low fat, low carb, high flavor.
Pics:
1. Chicken, veggies braising.
2. Served, with squash and sauce.
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I made homemade chili for the first time last night. I never liked chili growing up because of the beans, but I've learned to like black beans now, so I made it with them. It turned out pretty good. My fiance even said it tasted better than his mom's, so I must have done something right.2
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Went hiking with a senior group today, so made a simplistic dinner: braised chicken and veggies in a white wine reduction (sounds more impressive than the simple thing it is), served with spaghetti squash and sauce. Low sodium, very low fat, low carb, high flavor.
Pics:
1. Chicken, veggies braising.
2. Served, with squash and sauce.
Yum!1 -
The last meal I made, was ham steak, with eggs, and hashbrowns. We've started to cut back the amount of gluten in our diets here, and breakfast for dinner was really low on the calories and carbs.2
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Posole for family, cheeseless calabacitas for myself.2
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Saturday: a big day for errands and ToDos, while the crockpot bubbles away for hours getting dinner ready. Tonight: Slowcooker Texas BBQ Chicken Stew served over spaghetti squash. Decent macros, good flavor (MFP Recipe Builder says this plate is 758cal, 54g protein, 17g fat, 17g fiber - with the cheese, but didn't count the cucumber).
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I did a keto version of chicken with cashew nuts. Just four ingredients: cubed boneless skinless chicken thighs, steamed broccoli, toasted cashews and a tablespoon of House of Tsang's classic stir fry sauce. So good.3
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Chicken wrap. Made with grilled chicken marinated in a paprika, cayenne pepper, salt, pepper, olive oil and lemon juice rub over night. With grilled onions, fried bell peppers, mushrooms, spring onions, a little yoghurt on the wrap and a sprinkle of spinach2
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Burmese style chicken coconut curry.2
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"French Lentil Soup," slowcooker version. I make it loaded with veggies, semi-thick and chunky. Could be made vegan-style, I used beef stock tonight.
Pics:
1. Veggie/lentil mix ready for stock and seasonings to be added.
2. Completed/served product.
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Made turkey in plum sauce.
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Yesterday I made an herb rubbed sirloin tip roast with salt potatoes and green beans. We'd been living on soup and sandwiches for like a week, so to have a home cooked meal was glorious.3
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Last night was buffalo chicken wraps. First I brined two chicken breasts (Large saucepan of water, bring to a boil, add quarter cup of salt, garlic, basil, oregano, and pepper), let the brine cool and then let the chicken soak in the brine for a few hours. I threw the chicken in the crockpot along with a cup of buffalo sauce, turned to high for about 3 hours then shredded it. Served on a wrap with lettuce, blue cheese, tomato and onion.2
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This instant pot recipe called Tuscan Chicken . It's basically Chicken Alfredo with penne and it was freaking AMAZING. Not exactly low-cal, but I tried to lighten it up a little bit using low-fat cream cheese and skim milk. I love my Instant Pot. SO. MUCH.
https://tastesbetterfromscratch.com/instant-pot-tuscan-chicken-pasta/comment-page-2/#comment-4911081 -
I made a mesquite marinated pork loin, sauteed spinach with umami seasoning, and blue cheese mashed potatoes for dinner last night.2
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I made a chicken & waffles casserole last night for dinner.. it was pretty good, nothing outstanding though. Not sure if I'd make it again.1
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Orange chicken with Asian stir fry and jasmine rice3
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runnermom419 wrote: »Last night was buffalo chicken wraps. First I brined two chicken breasts (Large saucepan of water, bring to a boil, add quarter cup of salt, garlic, basil, oregano, and pepper), let the brine cool and then let the chicken soak in the brine for a few hours. I threw the chicken in the crockpot along with a cup of buffalo sauce, turned to high for about 3 hours then shredded it. Served on a wrap with lettuce, blue cheese, tomato and onion.
When you are throwing meat in the slow cooker to stew for few hours, you absolutely do not have to brine it. It does nothing at all.
Except add flavor and keep the chicken from being dry AF.1 -
runnermom419 wrote: »runnermom419 wrote: »Last night was buffalo chicken wraps. First I brined two chicken breasts (Large saucepan of water, bring to a boil, add quarter cup of salt, garlic, basil, oregano, and pepper), let the brine cool and then let the chicken soak in the brine for a few hours. I threw the chicken in the crockpot along with a cup of buffalo sauce, turned to high for about 3 hours then shredded it. Served on a wrap with lettuce, blue cheese, tomato and onion.
When you are throwing meat in the slow cooker to stew for few hours, you absolutely do not have to brine it. It does nothing at all.
Except add flavor and keep the chicken from being dry AF.
Nope. Not in the slow cooker. Nothing will come out dry out of a slow cooker cooking in liquid.
I'm sorry, I didn't realize this was a "criticize what the person above you cooked" thread. *I* liked what I made and couldn't care less what some wanna be Gordon Ramsey thinks. Have an AWESOME evening!!!
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Tonight (Tuesday): saute/braised Italian-style chicken breast with veggies (mushrooms, onion, garlic, tomato, olive), pasta with sauce with additional veg (frozen broccoli and cauliflower, steamed).
Pics:
(1) as served.
(2) beginning of braise stage. I misjudged the liquid requirement, so I tossed in a half handful of rice to soak some of it up. When reduced, the liquid made a nice pan sauce.
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Mussakhan - a Palestinian chicken dish with onions, sumac, and allspice (among other things) served with flatbread. I ended up eating it with pita that I bought from the Lebanese grocery store near my house - they make it to order. I am also kicking myself for not buying sumac there but instead of going to Penzeys. It was half the price at the local place.
It was my first time making it and it's definitely a keeper. I was initially planning on using an entire chicken but decided to not use the breasts (will be using them for chicken stock tomorrow - thanks to another thread that has me lusting after matzo ball soup). I'm now kicking myself for that decision because leftovers will go fast! I also omitted one of the three tbsp of olive oil as well as the pine nuts (not a big fan of pine nuts). There's a nearly identical recipe on the NYTime's cooking website which is adapted from the same book.1
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