Food inspiration, or what's for supper?
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I'm working on precooking. Last night I put a pork shoulder in the crock pot with onion and lots of black pepper and a bottle of crisp hard cider. and I will pick that and pull that today. I also made a quichecake with bacon and spinach and mushrooms for Boyfriend's breakfasts. I also need to broil a steak for quichecake use (I do one that is steak, mushrooms, and grilled onions) and slice up and marinade another one for Beef Stroganoff tomorrow. And I need to do the other pork butt with seasoning for al pastor street tacos.4
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Oh to have meals at Alexandra’s home! Wow 😮3
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Artificially sweetened broccoli brownies with sriracha!? Recipe please
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Or - even - to have Alexandra describe my dinner to me! I think it would sound so much better in her voice.4
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I also have to batch-cook wild rice pilaf (there's this fantastic blend at the grocery store that makes amazing pilaf with a little broth and seasoning) and some plain white rice. One way I avoid eating too much rice with things and accidentally adding calories is to batch cook it and then put it up in small individual portions, each one weighed out. That way to get extra I have to thaw another bag, and I'm not going to do that accidentally, lol. I don't eat potatoes because they make my pain worse, so I have a lot of rice.
Waiting to do that till I deal with the pork shoulder, cause that is always messy and seems to use all the big work bowls in the kitchen in the process. I'm very glad it's one of those things I only do about once every 2 months.5 -
Feeling kind of peckish today. Didn’t sleep well. It’s rainy, cold and I’m achy. I have no idea what’s the matter - couldn’t even get my butt to the gym.
So today it’s canned soup and a piece of dry toast. I’ll work on some protein later.
Hope to feel feistier tomorrow.3 -
We are having chicken tenders,scalloped potatoes, fresh green beans, and salad!2
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Tonight is tacos, hard shell for Boyfriend and I, soft shell for Girlfriend. Nice and simple, though we are out of pico de gallo so I need to make some before dinner. 2 Roma tomatoes, one small onion, 1 jalapeno pepper, a teaspoon of cilantro, lime juice enough to moisten. Chop the veggies, and mix in the rest. That makes about two cups which is a week's supply for my household.3
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Two tomatoes and an onion... would NOT be a week's supply for ME!
I am not sure it would be a DAY's!!!!
So far my day... no comment (lean cuisine almost inedible thingy pretending to be chicken and traces of veggies with lots of cheap pasta and 33g of icy square chocolate type thingies--I used to like icy squares: not so sure anymore!) BUT... the plans improve!
Yesterday I coated two pork tenderloins with a mixture of paprika, mustard powder, brown sugar (14g in TOTAL), mushroom Knorr (salt basically), and pepper... 1g spray of canola oil... oven at 425F for 30 minutes ... and I still have the second one available for eating today!
The question is: potatoes and broccoli-slaw stir fried like yesterday... or something different today?!?!4 -
Why do we not have a disagree thingy anymore?…..
I have to say our dinner was so good this evening…..I mixed 4 tsp. of flour,a dash of dried thyme,pepper,salt,smoked paprika,chili powder, and parsley all together….coated 10 ounces of chicken tenders and fried in 4 tsp. of olive oil….it was crispy good!….I used boxed Betty Crocker potatoes but only used 1/2 cup of low fat milk, a little extra water and no butter which we didn’t miss at all …..an entire cup had 250 calories….the green beans were really good, too….for dessert John and I shared a large hot cross bun at 250 calories each but was well worth it….fresh and yeasty!3 -
PAV, whatcha gonna do, sit there and eat it with a spoon, lol? (giggles)
Tomorrow I have to go out and get a can of chipotles in adobo so I can puree it and introduce it to a pork butt roast to make pork al pastor for wraps, enchiladas, and street tacos.4 -
AlexandraFindsHerself1971 wrote: »PAV, whatcha gonna do, sit there and eat it with a spoon, lol? (giggles)
(hangs head) has happened you know...
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You should see the containers of pico de Gallo and salsas sold here in Texas. Gallon jugs are not uncommon especially for parties, holidays, tailgating and Super Bowl. The usual store shelf size is at least 16 ounces. Two cups might cover one family meal. It’s a vegetable course! On breakfast eggs, chilaquiles, tacos, tamales - even pizza.3
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Day 2 of maintenance and I've pre-planned my entire day from start to finish and it includes wine! I (just) squeak in under my 1750 maintenance budget.
- Breakfast: 84g slice granary toast, 10g jersey butter, smear of Marmite
- Lunch: Five-bean chilli and a rainbow salad
- Dinner: 100g homemade egg pasta; 3 homemade polpette di salsiccia (garlicky sausagemeat, onion and herb meatballs), homemade tomato sauce, 15g freshly grated parmesan, 250ml glass Pecorino
- Other: Milk in tea; 18g Troo syrup stirred into a coffee for added fibre.
1737 calories of yumminess. Not much margin for error today, is there?! 7 -
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Potato broccoli stir fry sounds good! With a topping of pico de gallo?3
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It’s cold today. Probably one of the last cold days this spring- so we’re going to the local Thai restaurant for a big bowl of pho. I usually get the vegetarian tofu bowl. Not because I’m vegetarian but it’s so much lower calorie than the meat versions. I’d love the beef bowl but my calorie limits are so low there’s nothing left for the rest of the day. The veggie tofu is pretty tasty too. 👅4
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Nothing wrong with veg! As long as they don't increase the calories beyond meat 😉 (or beyond the leaner versions I would choose)
For a person who often mentions minimizing fat etc, it still represents my second source of calories well ahead of protein. Of course I do get enough protein. But it's not like I don't get a good 30%+ of my calories from fat with a saturated fat intake way above where it should be! 💩3 -
Not sure what dinner will be….we went out for lunch and I only have about 500 calories left today….the weather turned chilly and I can’t swim for extra food lol….maybe a Lean Cusine or a salad….2
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Oh, how I wish the middle of nowhere had a Thai restaurant! Most times, I love being somewhere where there are more cows than people. However, when I start wanting something like Thai or Indian... It's a solid 40+ minute drive. I'll be living vicariously through you!4
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There's always the make your own Indian or Thai or Vietnamese option?????3
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Must report that the vegan tofu pho was excellent as usual at our little Thai/Vietnamese restaurant. There are several fancier Vietnamese restaurants in town but this place is a gem 💎4
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There is scale payment for that lovely bowl of pho soup yesterday. It’s notoriously salty. So this morning I feel all puffy and the scale is up 2 pounds! There will be much water drinking and peeing today.3
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Great attitude, Yooly! Some vegan tofu pho sounds perfect....we have nasty cold day. Not just the temperature - but there is a spring dampness and wind that makes you feel like your eyeballs are freezing.
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I make my own Indian and Thai both because I can control the heat levels and because in this city there are both Indian and Thai restaurants on the north side, the southside, downtown, and on the west side.
I live on the east side. (sigh) Someone needs to open an Indian restaurant over here, but with the pandemic and all I doubt it will happen soon. We have plenty of good Mexican, though. Can't complain about that.4 -
I live in a city of 1million+ yet we have very few Italian restaurants. I miss the cozy Italian generational restaurants like they have back East. Our few are either counter sandwiches or Uber expensive tweezer food places.
Today is crustless quiche with salad. It’s getting warm, trees budding and blooming so oven foods will be shelved soon.3 -
The little family-run trattorias as the thing I miss most about Rome.
Luckily my husband has taught himself to become an amazing Italian chef. He also cooks pretty good Indian and Chinese food too, but his forte is Italian. He has lots of traditional Italian cookbooks, and he also learns a lot from skyping our Italian friends, several of whom are professional chefs in Rome and the Castelli Romani, and luckily only too willing to share their secrets with a keen amateur.
The main problem is getting authentic ingredients - we buy many ingredients direct from Italy (oils, vinegars, cheeses, salumi, flours etc) but it's not so easy for fresh ingredients such as flavourful juicy red tomatoes and fresh herbs which are the backbone of many simple Italian dishes. We grow our own tomatoes and herbs from Italian seeds, but we don't have the sunshine/warmth to give them the depth of flavour that the Italian-grown ones have.3 -
I love seasons....3
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lauriekallis wrote: »I love seasons....
Me too. I'd hate to live somewhere where it was always hot....4 -
Today we are having grilled chicken and jalapeno quesadillas for lunch, and roast beef, mashed cauliflower or wild rice pilaf, and brussel sprouts tossed in bacon drippings with a roll for dinner.4
