What was the last meal you cooked?
Cornish hen and corn..with rice
Honey Garlic Pork Chops
I steamed some chicken in the air fryer for my lunch tomorrow. If that counts.2
CaliValleyGirl wrote: »
Thanks it was really good. I added some onion to the sauce.
Grass-fed beef burgers with cheese, roasted brussell sprouts, and a salad.1
I made Green Salad (Romain, Cucumbers, Radishes, Shredded carrots, Green onions), Coleslaw(Cabbage, Shredded carrots, Green onions), Fruit salad(Cantaloupe, Red and Green grapes and Pomegranate) to take to the dinner at friends.3
Loaded cauliflower casserole. Roasted cauliflower, bacon, cream cheese, shredded cheddar, salt and pepper. Topped with green onions and sour cream. Quick, easy and delish!
Round challot for the Rosh Hashanah. The one on the right is plain and the one on the left is scallion "pancake" challah, with each strand containing scallions, sesame oil, and red pepper flakes. I replaced the granulated sugar with honey for both for the holiday. Yesterday I made Israeli salad for a potluck so tonight's dinner is that, some tabouli, and challah. I was going to make chicken, but I'm way too tired given how packed the last few days have been.5
I bought a box of premade shake at costco a while ago (Muscle Milk Light) which turned out to be nasty! Couldn't drink it and it was stilling in my garage fridge. I needed to use it or toss it. (taking too much space) So I opted to use it.
My 1st try making it into an Oatmel shake:
Dry Oatmeal, Frozen Black Berries, Frozen 1/2 Banana, Muscle Milk light - Blend with little ice.
Turned out pretty yummy! Still full. Looks like this will be my breakfast until I use it up
The houseguests who I thought were vegetarian have become pescetarian. Dinner tonight is:
Dessert is something I made in advance. There is pina colada sorbet in the freezer and some coconut macaroons lying around.
Georgian Chicken in Pomegranate and Tamarind Sauce is on the stove at the moment. I used a quarter of the chicken (because I don't need to make 20 pieces of chicken..). As of now it looks like the sauce is a little too spicy, but we'll see. I'll probably eat it with rice.2
just_Tomek wrote: »Georgian Chicken in Pomegranate and Tamarind Sauce is on the stove at the moment. I used a quarter of the chicken (because I don't need to make 20 pieces of chicken..). As of now it looks like the sauce is a little too spicy, but we'll see. I'll probably eat it with rice.
I had a dish like this during my last Euro vacation at a Georgian resto. Loved it. But then again, I love properly spiced / seasoned food.
I also love properly seasoned food (as I think is probably apparent from everything I've posted in this thread) and am typically fond of spicy food. When it was actually finished, it ended up not being too spicy. I did need to add more sweet paprika and salt, but it's delicious.1
@just_Tomek , I am marinating pork tenderloin for tonite! I added, Salt, Pepper, Sriracha Mustard, Maple syrup and Garlic. I'll serve with Baked zucchini I think.
Last night: Sauteed green beans, Teriyaki Salmon Patties, Salad and Rice (for son).1
Slowcooker BBQ chuck roast with onions on egg noodles and maple carrots, sides of steamed green beans and tomato salad. Low-and-slow: 10 hrs. for this chuck roast, transforming the Sweet Baby Ray's BBQ sauce into something much more sublime (and dark!) plus making the beef and onions meltaway tender. MFP thinks this plate is about 1500 calories, which I have in today's food budget.
Eggs and sausage.1
Spinach stuffed chicken breast, rosemary and thyme roasted potatoes, and green beans sauteed in garlic with a smidge of butter. 😍6
LyndaBSS Posts: 6,971 MemberBaked Halibut steak
Rice with rehydrated porcini mushrooms* and sweet onion
Steamed sugar snap peas
*If you haven't rehydrated dried mushrooms:
Put mushrooms into 2 cups of warm water. Let sit for between 30 - 60 minutes. Scoop out mushrooms and dice, then toss back into the water. Use the 2 cups of water as the base to cook your rice in. Delicious!5
Mexican Beef Crack Slaw with whole avocado.1
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