What was the last meal you cooked?
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Low carb fried(baked) chicken drumsticks!!!!
Cover drumstick in sour cream, egg and mustard mixture then in seasoned(cayenne, garlic powder, salt and pepper) place on baking rack and cook for 45 min to 1hr.5 -
Pasta with pesto.2
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We had chili. I wanted cornbread. We had no corn!
This got me thinking; is there a similar dish for other sweet veggies? Hence the search for savory carrot bread recipes. OH MY GOSH.
This is Martha Stewart’s Savory Carrot-Asiago bread! It’s got cayenne pepper and garlic powder, and since I had to use only what I had in the house due to sheltering in, I used a mixture of sharp cheddar and fresh grated Parmesan. The topping is a mixture of toasted flakes almonds and more grated cheese.
It is SO DELICIOUS. the crust is crumbly and cheesy/buttery, and the inside is super moist, flavorful, sharp, cheesy, with a hint of cayenne.
It was also an incredibly easy process, in case you’re looking for something simple to do with kids.
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gallicinvasion wrote: »We had chili. I wanted cornbread. We had no corn!
This got me thinking; is there a similar dish for other sweet veggies? Hence the search for savory carrot bread recipes. OH MY GOSH.
This is Martha Stewart’s Savory Carrot-Asiago bread! It’s got cayenne pepper and garlic powder, and since I had to use only what I had in the house due to sheltering in, I used a mixture of sharp cheddar and fresh grated Parmesan. The topping is a mixture of toasted flakes almonds and more grated cheese.
It is SO DELICIOUS. the crust is crumbly and cheesy/buttery, and the inside is super moist, flavorful, sharp, cheesy, with a hint of cayenne.
It was also an incredibly easy process, in case you’re looking for something simple to do with kids.
That looks delicious.... a link to the recipe please. 😎 Thanks.1 -
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gallicinvasion wrote: »
Dare I ask how many calories in a normal slice?0 -
I made slow cooker Boca crumble spaghetti sauce and served it over spaghetti noodles. Used canned basil tomato sauce, half a can of Italian tomatoes, chopped onion, parmesan cheese, garlic and other italian spices.2
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Liver & onions for breakfast here.🍴4
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I am hoping I post this right because I'm doing it from my mobile. ..
Sausage lentil soup ....
Sorry picture won't load, but it was delicious2 -
Coffee.1
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Oven Baked Pasta--Large tubular pasta (12 min cooking time, cooked 6 min), Tomato sauce, brodo (broth), garlic, fresh basil, EVOO, mozzarella, and Parmigiano Reggiano. Baked half an hour in a very hot oven. Some of my family likes it slightly charred on top .3
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cheery tomatoes cheese and boiled egg salad with mayo, carrot cream soup2
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Prepping the Vegan Easter Nests!
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Oatmeal pancake made with quick oats, cottage cheese and an egg. Sugar free syrup on top. Delicious and filling!2
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Broiled turkey tenderloins, broccoli pasta with Parmesan, corn on the cob, grapes, Rhodes dinner rolls.2
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In my slow cooker now: Chicken thighs, Green onions, Portabella mushrooms, Celery, Sweet rice and Miso, dashi, ginger slices. Covered with water. I envision soupy risotto. It'll be dinner later today. Hope it turns out good!2
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Beef lok lak and a side of rice. Khmer lime pepper sauce not in shot.
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Sunday Night CV19 Lockdown Dinner: Shepherd's Pie
After three vegetarian nights of luxuriating in a fresh produce delivery this week, we went old-school comfort food tonight with this Shepherd's Pie using a mix of long-term stores and fresh items: fresh carrots and onions, canned beef and peas, and powdered potatoes, with condiments including tomato paste and a scratch bouillon-based gravy. Came out really well, very tasty and satisfying, but a bit fluid-y. Using the beef and potatoes involves some prep conversions I got a little wrong as to water content. But that's the learning curve; these are new-to-me items.
I'm still figuring my MFP macro counts per serving (the dish below is 12 or 14 servings, enough for the family for 2 nights plus extra). Served with a welcome side salad.
First picture is the meat filling ready for potato topping; second, the casserole as emerged from the oven. Most of the speckles in the potatoes are parsley. The loaf of bread is a fresh-baked whey-augmented whole wheat to start the week off right tomorrow morning. Since both bread and the pie baked at 400F, I did them one after the other.
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My breakfast smoothie: Almond milk, Banana, Orgain powder, Matcha, Peanut butter and ice.2
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just_Tomek wrote: »Safari_Gal_ wrote: »Liver & onions for breakfast here.🍴
WTH?!?! And I didn't get an invite???
@just_Tomek - you are always invited! I hope you bring some protein cheesecake for dessert haha
👍🏻2 -
Baked pork chops and rice with sautéed corn.3
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Tumeric and dill chicken with onions and mushrooms, roasted broccoli, aaaand homemade sweet potato fries.7 -
Scallops wrapped in bacon & cauliflower au gratin. Added in some red pepper flakes and garlic. 🍴
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Chicken wings, Kidney bean rice with celery sticks!4
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Basmati rice with chickpeas, EVOO, rosemary, and garlic.3
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Not very well butchered griddled lamb leg steak. Roasted green beans. Jacket potato. Microwaving potatoes that have been pierced with a fork for a few minutes significantly reduces oven time (more for drying out the texture than actual cooking).
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Pan fried ribeyes with baked sweet potatoes and green beans5
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Lockdown Vegan Stuffed Cabbage Rolls
After a couple of days' eating a beefy Shepherd's Pie (posted above somewhere), I transitioned to a vegan entree for the next couple of dinners. Other than fresh carrots and the cabbage, all items are from our pantry stores. Vegan stuffing of freshly-cooked dried lentils with a rice blend (Rice Select Royal Blend ["Texmati" brown and wild rice, wheat and rye berries], shredded carrots, flavorings - including the rice being cooked with a generous portion of mixed dehydrated vegetables for a good flavor boost. Similar in intent to Polish golabki. Very tasty and filling, but took a surprising amount of labor to produce (mostly around my novice attempts at peeling intact leaves off a head of cabbage). Admittedly, the cabbage was a little al dente, I won't win any awards for rolling skills and I over produced the amount of stuffing needed (which won't go to waste); these are lessons for next time. MFP approximates each roll at 248cals, 10g protein, 2g fat, 48g carbs [rolls vary slightly in the size of the leaf used to stuff]. Enough for the family for two nights' dinner, plus.
First pic is the stuffing ready to go, second are the rolls out of the oven.
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Udon for kids. Spinach, Wonton and half an egg as toppings.3
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