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What was the last meal you cooked?

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  • mjbnj0001mjbnj0001 Posts: 670Member Member Posts: 670Member Member
    Moroccan-style chicken with prunes, almonds, couscous. Pressure cook version. Served with side cucumber-tomato salad. Tastes great, even if the presentation isn't spectacular. Fast/easy in the cooker. Still have to figure the MFP macros. Tri-color couscous, by the way, accounting for the colored speckles.

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  • xoxvassyxoxxoxvassyxox Posts: 4Member Member Posts: 4Member Member
    These have been the last couple of days.. let me know if you need recipes.
  • xoxvassyxoxxoxvassyxox Posts: 4Member Member Posts: 4Member Member
  • rhaiinrhaiin Posts: 655Member Member Posts: 655Member Member
    Baked Caesar Chicken with Sauteed Yellow Squash
  • just_Tomekjust_Tomek Posts: 7,435Member Member Posts: 7,435Member Member
    Pork kebabs, buckwheat and mushrooms, home made sauerkraut.
  • mjbnj0001mjbnj0001 Posts: 670Member Member Posts: 670Member Member
    Another simple-ish, pre-Thanksgiving meal: slowcooker Italian-style chicken served over spaghetti squash and sauce, mixed veg on the side.

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  • just_Tomekjust_Tomek Posts: 7,435Member Member Posts: 7,435Member Member
    Turkey breast stuffed with mix (kalamatas, roasted tomato, feta) with leftover buckwheat risotto and beet salad.
  • weatherking2019weatherking2019 Posts: 336Member Member Posts: 336Member Member
    Rib eye steak and Asparagus
  • debrakgooginsdebrakgoogins Posts: 1,821Member, Premium Member Posts: 1,821Member, Premium Member
    Turkey smoked sausage with a sweet potato, pepper and onion hash.
  • BarbaraHelen2013BarbaraHelen2013 Posts: 801Member Member Posts: 801Member Member
    Very tasty (but a complete fail in terms of form!) sweet potato and harissa cakes.

    I’m experimenting with sweet potato because it’s something that I’ve always thought I didn’t really like but I’m discovering how good it is late in the day!

    I’ll take a tip from the post above me and use the rest of the mixture as hash! 😂
  • just_Tomekjust_Tomek Posts: 7,435Member Member Posts: 7,435Member Member
    Chili lime cod, steamed veggies with kimchi riced cauliflower.
  • eaglebob1960eaglebob1960 Posts: 8Member Member Posts: 8Member Member
    I had my usual breakfast of 12oz of instant coffee, oatmeal with Smart Balance, brown sugar, and raisins. For lunch I'll have roasted turkey with cornbread dressing and green beans with homemade cranberry sauce. I've never been much on gravy, so no temptation there!
  • weatherking2019weatherking2019 Posts: 336Member Member Posts: 336Member Member
    Last night's dinner: Salmon, Brussel sprouts cooked in bacon oil and mushrooms!
  • lporter229lporter229 Posts: 4,869Member Member Posts: 4,869Member Member
    Homemade French onion soup.
  • hesn92hesn92 Posts: 5,641Member Member Posts: 5,641Member Member
    bacon, potato and cheese quiche served w/ sausage patties
  • just_Tomekjust_Tomek Posts: 7,435Member Member Posts: 7,435Member Member
    Chicken schnitzel, curried pumpkin mash, cucumber and tomato salad.
  • acpgeeacpgee Posts: 4,229Member Member Posts: 4,229Member Member
    I get to cook tomorrow as I have an old school friend coming for dinner. I am the designated weekend and company cook in my household. Starter of chicken satay, compressed Malaysia rice with cucumber and red onion salad maybe with lalab dressing. Main of Vietnamese roll your own summer rolls with satay sauce. Dessert of Cambodian pumpkin custard.
    https://www.thelondoner.me/2015/05/the-greatest-chicken-satay.html
    https://www.nyonyacooking.com/recipes/compressed-rice-for-chicken-satay~r1TedPiwzcZ7
    https://pisangsusu.com/442-lalab-with-tomato/
    http://www.shinahchang.com/blog/2014/06/09/yum-vietnamese-summer-roll-party
    https://www.cambodiarecipe.com/recipe/cambodian-pumpkin-coconut-custard/
  • acpgeeacpgee Posts: 4,229Member Member Posts: 4,229Member Member
    I already messed up my first attempt at dessert. I tried cooking the Cambodian pumpkin custard in the microwave which used to work in my old machine but the new one is more powerful even on the lowest setting. It overheated and curdled. Also the butternut squash hubby bought was not big enough to serve four. I had the failed custard for lunch. Now have a second one steaming the conventional way.
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  • acpgeeacpgee Posts: 4,229Member Member Posts: 4,229Member Member
    Dinner party tonight started with chicken satay served Malaysian style with cold skewers of compressed rice, cucumber, red onion for dipping in warmed up commercial satay sauces. Hubby likes a mellow one with lots of peanut and coconut. I like a funky one that contains dried shrimp paste. Main was roll your own Vietnamese hand rolls. Produce was a soft lettuce, mint, thai basil and coriander. Protein was grilled turkey breast, grilled steak, and poached prawns. Main filler for the summer rolls was a mix of grated carrot and bean vermicelli. We used th leftover satay sauces for dipping and added classic nuoc cham. Dessert was my second attempt of Cambodian pumpkin custard, this time cooked the conventional way steamed instead of the microwave.
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  • aokoyeaokoye Posts: 3,246Member Member Posts: 3,246Member Member
    I brought Stella Parks' impossible pecan pie for Thanksgiving. Poor choice in terms of things not to do when baking for a bunch of people that you don't know (I was at my friend's aunt's house) but it worked out well.

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    The other pie is a bruleed pumpkin pie a chocolate crust (coco powder was added to the crust - it wasn't any sweeter than any other crust would be).

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    This afternoon I made baked salmon with fennel and a pistachio pan sauce. The recipe is from the NYTimes. Essentially you preheat a pan in a very hot oven, add a tbsp of butter and thinly sliced fennel and let it bake for 10 min. After said 10 min you put the salmon skin down on top of the fennel, turn the oven down to 255, and let it cook for 15 min.
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