What was the last meal you cooked?
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I got out a can of soup, put the contents in a bowl, and then put that bowl in the microwave. That's the extent of my cooking skills!2
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We had a lot of feta cheese - so last night we crumbled some up, steamed spinach, added a couple of eggs, garlic, pepadews, some milk and baked the lot for half an hour. Delicious with a huge bowl of mixed salad.1
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Check out FoodWishes.com with Chef John. Adjust ingredients and portion size to suit your needs.1
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Baked chicken breast (salt, pepper, garlic) to go over caesar salad (the pre-mix costco version) because I'm incredibly lazy sometimes!2
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Last night I had a 6 ounce sirloin steak medium rare, with vidalia onion, baby bella mushrooms, and asparagus sautéed in olive oil.2
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My brekky this morn! Savoury oatmeal cooked in chicken stock, with garlic, cheese, oregano, caramelized onion, bacon and egg
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Tonight (Thursday, 14th) - Chicken Stroganoff over mixed rice medley and mixed veggies. Lower-cal chicken dish, as I used Greek Yogurt rather than sour cream. Your SO might like a little indulgent flavor on Valentine's Day, and might appreciate the lessened guilty pleasure of it, LOL.
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I'm doing a big cook tomorrow. My standard gift for new parents is an afternoon of batch cooking a bunch of freezer meals. I am doing Dutch split pea soup (served with dark rye bread) and Dak Dori Tang (served with rice).
https://www.thespruceeats.com/traditional-dutch-split-pea-soup-1129011
https://mykoreankitchen.com/spicy-korean-chicken-stew/1 -
Friday (15th): slowcooker black bean salsa chicken. Served over rice and mixed veggies (yes, leftovers from last evening's previous-post mixed veg mix).
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We’ve had a houseguest this week, so not many new meals being cooked... I did make this for my son’s birthday, though!
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Sweet potato soup.1
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Tagging @French_Peasant - matzo ball soup Made the stock this afternoon and the matzo balls in the evening. I used schmaltz from the last time I made chicken stock (I was going to use duck fat, but it while it smelled fine, it looked less than). 2
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ChrysalisCove wrote: »We’ve had a houseguest this week, so not many new meals being cooked... I did make this for my son’s birthday, though!
Looks like the snout of a sleeping Dragon!
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Beef stew, with meat so tender it cuts with a spoon. The meat simmered for ~3 hours. 15 grams of carbs, mostly from the potatoes, and 5 grams of sugar from the onion. I used a good size sweet onion but you could substitute an small yellow or eliminate altogether. You can leave out the potatoes or reduce the amount if you like. I made 6 servings but used only 10oz of potatoes so as to spread it thin. I need more fat and protein in my diet.
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Unstuffed cabbage soup(no rice). It was so yummy!2
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Israeli couscous with delicata squash and preserved lemons (homemade). I used this recipe, which is a take on a recipe from Gourmet Magazine apparently. I only used 2/3 a cup of couscous, subbed delicata for butternut (because I had no desire to peel a butternut squash and there were delicatas in the pantry), only used a tbsp of oil, and nix'd the raisins and the pine nuts, though I did include 42 grams of dried cherries.
It turned out really well and comes out to 245ish calories a serving (my version does not make 8 servings per the recipe given that I used significantly less couscous). This was really more of a solution the "I need to make sure my preserved lemons have finished have finished fermenting" situation I was met with. A very tasty solution.1 -
Spaghetti Squash Lasagna Casserole1
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Cheesy bacon bits jacket potatoes and grilled riblets. Started them out on the grill, but for some reason it just wouldn't stay hot enough. Transferred them to a baking tray to finish off in the oven.
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Chicken nachos with refried beans, cheese, sour cream, guacamole and salsa/pico1
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Slowcooked Italian-style chicken thighs with veggies, served on a bed of peas and a ring of couscous. Plated for pic to show all components.
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Vegan mac and cheese, broccoli ,spicy buffalo chikn' sandwich2
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baked chicken thighs...then just mixed up asian slaw to go with it, but no real cooking for salad.1
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Tonight (Tuesday, 19th): slowcooker honey-mustard chicken thighs over quinoa with Polish-style beets and side salad. "Polish-style" refers to the fact that these prepared beets are from Poland; I have a market specializing in Central and Eastern European foods somewhat nearby. The jar said, "Shredded Beets," and, as can be seen, these look more grated or mashed - I was expecting more of a "beet slaw," and suspect a translation bug. That being said, they were a good choice to pair with the mustard sauce, and were lighter or brighter than typical pickled beets. Plus the color was spectacular. Still have to compute the MFP macros for this meal, but they should be pretty moderate.
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Last night marinated Chicken breasts in Cesaer dressing then griddled and served over iceburg lettuce, cucumber, baby toms, sliced avacado, couple of croutons and grated parmesan with a side of Asparagus sauted in butter and more Cesaer dressing. On strict KETO! Tonight Chicken thighs braised in cream sauce flavoured with french mustard and garlic, served with kale sauted in bacon lardons and garlic butter. Both meals low calorie and low Carb.2
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(Wednesday, 20th): stovetop chicken breast "Creole" served in a brown rice ring with green beans. For anybody who's noticed, I've been posting a lot of slowcook or stovetop meals last couple of weeks - my oven baking heater element has cracked (I think perhaps I was too rough with it when cleaning the oven for Thanksgiving a couple of months ago, and it gave out). So, while we figure out "replace the old oven" vs. "replace the element," I have to strain my creativity for non-baked/roasted/etc. entrees.
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Eating for breakfast right at this moment:
Vegetarian tacos with last night's leftover roasted zucchini and yellow squash, with the addition of oaxaca cheese. Seasoned with garlic, chili powder, comino...no salt.
But it really didn't matter once I topped it with the salsa! 3 -
Baked salmon with oyster sauce on top over rice (last night's meal)1
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Turkey noodle soup with homemade turkey broth, carrots, celery, peppers, turkey chunks and egg noodles.2
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