What was the last meal you cooked?
Replies
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Roasted Turkey legs. Then a side of Quinoa salad with Kale and roasted butternut squash with toasted pine nuts.4 -
Homemade miso ramen with one of the chicken thighs from Monday, homemade chicken broth that I had frozen, chicken fat that I saved from roasting the chicken thighs (bone in skin on), and I made a miso tare. The noodles were frozen Sun medium sized ramen noodles. The other toppings were scallions, nori, menma, and spicy chili crisp.
No pictures because I was too hungry to think about it, thus you got the very detailed description.2 -
Marinated chicken, vermicelli and roasted cauliflower & cabbage.2
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Last night I baked a spaghetti squash with homemade Sun Sugar sun-dried tomatoes, Kalamata olives, artichokes, herbs and garlic sauteed in olive oil and topped it with feta cheese. So delicious.3
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Italian wedding soup
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Tonight (Thursday 5th): this Stroganoff-ish Slowcooker Creamy Chicken with egg noodles, garnished with broccoli.
Due to time constraints, gave in to the "toss in" crockpot method and used a canned soup as the basis. Don't often do this, as many canned soups give my wife problems (usually MSG), and the rest I usually find more or less unpalatable. Tonight, I tried out "Health Valley Organic Cream of Chicken" soup; it was OK. The meal recipe called for a condensed soup (the usual suspect, I guess, LOL). and I had to fuss with liquid measurements to adjust, thus wound up tossing in many of the uncooked egg noodles to finish in the crock and soak up some of the excess moisture to thicken the result.
MFP recipe builder thinks this bowl (excluding the steamed broccoli garnish) is about 359cal, 35g protein, 11g fat, 28g carb, 3g fiber and 6g sugars. Lowered the fat and cal counts by using a Neufchatel-based cream cheese for the extra creaminess, rather than a regular cream cheese.
I made up 12 servings of this in the crock (excepting the broccoli). Looking forward to getting a new oven delivered tomorrow and needed an on-hand prepped meal as a contingency.
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just_Tomek wrote: »Cauliflower scrap soup with carrot ribbons and haddock fillet.
"scrap" LOL ... "waste not, want not" is something I like to follow in my kitchen.1 -
Pan sautéed Brussel Sprouts, garlic, vegan bacon lardons with a splash of white wine, honey & a large dollop of Dijon.
Served with a grain that was new to me - pearled spelt.3 -
Salad with grapes, candied walnuts, St Agur, ranch.
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Saturday dinner appetizer: Slowcooker Split Pea Soup (to go with last of leftover Stroganoff-like slowcooker Creamy Chicken from the other evening). Pretty good. Macros: 213 cal, 16g protein, 29g carb, 4g fat, but a bit of a hit, prob from the ham, of 501mg sodium per serving. Overloaded vs. the recipe with carrots and celery per our preference. Rather than buzzing it with an immersion blender for a thicker result, I left it "natural" this time.
Photos:
1. prepared and commencing cook cycle.
2. served.
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Shrimp ceviche. The first time I have made that at home - it will not be the last!3
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Proof that it is the simple things in life that matter.
Probably not obvious to folks reviewing my postings since midsummer is that fact that nothing was baked. Outdoor grill and stovetop only (including pressure cooking and slow cooker), as our ancient (30+ yrs) oven gave up the ghost. We got along without it, due to summer, activities and travel, but with the cold season onset, we just got a new oven delivered Friday.
Sunday evening, first full meal with it to commission the new unit: simple baked chicken with baked sweet potatoes, roasted brussels sprouts and side salad. Really hit the spot.
MFP computes this plate as 696cal, 63g protein, 20g fat, 63g carb (17g fiber).
Photos:
1. the whole spread just out of the new oven.
2. served.
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Arroz con pollo (Mexican Chicken and rice) with a salad. My husband's request.1
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I don't normally cook during the work week because I have the corporate job and hubby is a freelancer. However, I accidentally defrosted chicken thighs on Sunday when we were actually planning to use up leftovers. Dinner was pimped up leftover Thai pomelo salad, slightly disappointing air fryer salt and pepper chicken, rice.
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Chicken madras and rice. Poppadoms and chutney.1
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This is pretty common of how we eat. Made a Copycat recipe of the Carrabba's Sausage and Lentil Soup. If you've ever been to Carrabba's, you know which one I mean.
Made it with two lbs of Chicken Sweet Italian Sausage (from Sprouts) -- browned and set aside and chopped up when cooled.
4 TBS EVOO
Two Large White Sweet Onions
Six stalks Celery
Four large carrots
Four cans of diced tomatoes
Red Pepper -- chopped
1 lb Portobellos
One Lb Frozen Spinach
Two boxes Organic Chicken Broth (ended up adding a bit of Vegetable Broth too).
One bunch of fresh garlic
1 lb of Green Lentils
Red Pepper flakes
Oregano
Basil
Black Pepper
Thyme
Salt to taste
Pretty simple to make. Just brown the sausage in EVOO, leave the drippings. Add in the onions, celery and carrots and cook for around five minutes. Add the rest of the ingredients except the salt (lentils don't cook well with salt). Cook around 30 minutes on simmer. Add back in your sausage. You can also add frozen spinach right at the end to cool the soup down. Salt to taste when done. Add Parm or Pecorino to garnish.
This would also be so easy in a Instant Pot but this is a double recipe and wouldn't likely fit. If you use an Instant Pot, half the ingredients.
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Cauliflower Arugula soup and Cheese melt (Havarti and Rye)
I also made a batch of Arugula pesto (Arugula, garlic, hazelnut, evoo, lemon juice and pink salt) which turned out very good!2 -
just_Tomek: How many meals do you cook a day? LOL1
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steak, redskin potatoes with arugula pesto, broccollini and radish, cucumber salad.1
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Vegetarian Sriracha Pasta with sauted veggies
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I forgot to put dinner in the crock pot yesterday so instead, for dinner I made a little egg scramble with bacon, onion and peppers. And brioche toast w/ butter.3
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(Thursday evening dinner): roasted split chicken breast, roasted asparagus, rice medley, side salad. MFP says about 686cal, 71g protein, 20g fat, 57g carb (10g fiber). Approximate: I didn't weigh the leftover chicken bones to net out the actual chicken meat, just estimated from the total package weight on two split halves (I think there's about 7oz meat on this plate).
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Pasta and Funghi---Pasta with mushrooms, white no tomato sauce.2
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Not really a meal, but a couple of components. My personal contribution to my wife's department's potluck holiday dinner this evening: two loaves of home-baked bread, just out of the oven and cooling. (L) caraway seed rye, (R) sesame seed artisanal white.
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NY strip steak with a side of baby potatoes and carrots. Melt in your mouth goodness!3
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I didn't cook tonight but am planning to tomorrow. We get our first delivery of Xmas season goose parts tomorrow. This is the only time of year you can actually buy goose in the UK. Will finish a confit goose leg to serve with roast celeriac and some pureed roast squash I've got in the freezer. Will do a starter of grilled romaine salad. Will probably make some goose breast prosciutto tomorrow as well. It's a great thing to have in the fridge to feed halal/kosher eating guests recipes that normally call for bacon or other charcuterie.1
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Oh, I hear ya.
When I started going to a nutritionist, he asked what foods i would find hard to part with. I said bread and cheese. So, if I'm going to include them, I budget them, and make sure I am getting a better food quality of them. I try to bake most of my own bread-type products.
1. these two loaves are for a dinner party.
2. my homemade bread starts with a real food base of only four ingredients: flour, water, yeast and a bit of salt. no commercial-bread dough conditioners, preservatives, sweeteners, and what-have -you.
3. these loaves are more "satisfying" per slice than commercial breads, so we actually eat less of it per day than other bread, and we incorporate it into our lower-cal, moderate-glycemic, lower-salt lifestyle. i don't have the other computer with me with the GI/GL spreadsheet I worked up for glycemic computations, but these loaves are a bit lower glycemic index and lower glycemic load than my comparative benchmark commercial breads.
4. MFP recipe builder on the rye loaf approximates, per slice: 72cal, 1g fat, 13g carb, 2g protein. For the white: 77cal, 16g carb, 3g protein. "Approximate" since these are manually sliced. Based on an average of 3 loaves portion yield.
5. the "white" bread, by the way, uses unbleached white bread flour. i use one of the "no knead" methods discussed at length on the internet/youtube. about 3hrs from start to out-of-the-oven with no mechanical tools/etc. and about 10 min of real, but easy, effort during that time.
i have tinkered around the recipe to get lower carb/higher protein bread using more varied ingredients (whey powder, for instance, as well as whole wheat and other grains' flours). i typically keep to my daily budget on carbs, and especially avoid simple processed carbs.
good luck on your path.
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Today's lunch was mushroom and zucchini risotto for the family.2
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