Food inspiration, or what's for supper?
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Here's the yummy pan-seared zucchini, just before I put dinner together.
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Looks so much tastier than the oven-roasted that ends up soggy and wilted3
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This is how that zucchini was used. Two spoonfuls of Alfredo sauce, two ounces of cooked grilled chicken, and a tablespoon of cooked chopped bacon. My portion is behind him so you see how little I eat at a time, lol.
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I so enjoy your meal posts. How you organize your food prep - how you manage to eat relatively high calorie foods - in small portions! Wow. That is something so alien to me. It is good to see how it is done.2
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And that zuchinni looks delicious.2
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I don't have a choice because all the vegetables that most people use to bulk a meal out to volume eat make me apologize for existing if I eat them. (grin) So small portions, and your body gets used to it. I can gain but to do it I have to nibble constantly, so if I eat the three meals about the same size and about the right calorie count, I lose.3
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Good work, Alexandra. I tend to volume eat and I know it would be beneficial if I learned to reduce my portions - but so far no go.2
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I'll start taking pics of my meals, then, so people can see how I do it day to day.5
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Yes - it sort of normalizes what a reasonable portion is. I found that last image with the fettucine and alfredo sauce fascinating.1
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I go mostly for volume I think…..last night I used my chicken thighs in a cacciatore….I fixed johns over spaghetti and I had mine with zucchini…..it was delicious but I probably had 3 cups of it….I could have eaten less but it was too good to stop!…
Yesterday I bought some ground Turkey ( I never use ground Turkey SMH ) but I am determined to lower my fats and lose more weight…now the question is, what am I going to make with it?….I am thinking maybe a Cuban Piccadilly ( sp ) or some kind of casserole…2 -
conniewilkins56 wrote: »
Yesterday I bought some ground Turkey ( I never use ground Turkey SMH ) but I am determined to lower my fats and lose more weight…now the question is, what am I going to make with it?….I am thinking maybe a Cuban Piccadilly ( sp ) or some kind of casserole…
I find ground turkey to be pretty dry, so what I do a lot of times is to mix it with another meat and that way I get more protein for less total fat. I do that with Italian sausage for my pizza, and fry them up together. The turkey gets all the flavor of the Italian sausage, and I get enough meat to be happy, but that stretches it nicely, and I can't tell when I eat it.
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Looks like today I will be making a new quichecake, since we have started on the steak one, and I like having one in the freezer to just thaw overnight and start on the following morning.
The next one will be pulled beef, green and red pepper and onions grilled, and Mexican spicing. I may stir some salsa into the batter. Boyfriend and Girlfriend both love Mexican food, so this will be popular. I did the pulled beef some time ago and put it up in packets, and I have a packet of that and a block of cream cheese thawed out and at room temperature. Working with cold cream cheese is an exercise in frustration. Just need to go get another dozen eggs out of the secondary fridge.4 -
So instead of slicing rounds I'll maybe quarter the zoo your way next time and I still have two! I too found the pan fried better3
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Ground turkey? I am wondering if that is what we call Turkey mince? Makes a great turkey bake with onion, tinned toms, green peppers & courgettes (bit of grated cheese on top, of course 😬 🐹)4
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I think I am going to go buy some pork chops and save the turkey for another night….I am not feeling creative!3
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I find that ground turkey can be substituted for ground beef in most recipes. Bit drier and lighter in color. But for casseroles, meatloaf, meatballs, tacos etc. it’s fine because it’s seasoned anyway.2
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I'm eating a most terrible lunch...my fridge seems to have gone a bit crazy and for some reason I thought eating a salad of frozen (still frozen not soggy thawed) field greens with slices of frozen cucumber and fresh from the store (not frozen!) peppers and strawberries would work.
But, I didn't have time or chutzpah to go back to the store for not frozen greens.
Supper will be better!2 -
frozen greens... is interesting... are you guys snowing? we've been snowed, but not as badly as many other places I hear. Wet coast was getting hailed... I was told 4 times yesterday after I complained about the snow!2
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Alas for terrible lunches. I didn't take a picture of mine, but it was a simple hamburger on a white hamburger bun and a single-serve package of Fritos. But I promise to take a picture of the crab cake plates tonight for you all.4
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Well we didn’t have tubs for tea! They were not defrosted - not sure if I am relieved or not! Will have them tomorrow. Turned out OH is delayed with work and will get them to sub his tea. I had leftover veggie rice with some flalafels and Nandos Lemon & Herb sauce, that was okay. Fancied a sweet so had a strawberry yoghurt. Calories to spare, but was bit over yesterday, sinit’ll even things out …. Probably🐹3
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No snow here - was supposed to be 22! But didn't quite make it. Grey and rainy though (except in the refrigerator where things were frost
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All my "walking" today so far has been brooming snow off the driveway!
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Yuck2
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I don't just pan roast zucchini/courgettes. Asparagus likes it too. A little butter rubbed over, coarse sea salt, and fresh ground black pepper.
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And the meal itself: Crab cakes, wild rice pilaf, pan-seared asparagus, and a homemade roll with butter. Two people are having asparagus and two people are not. The rice is a weighed out two ounces, and the crab cakes are between 4-5 ounces each. Two people are indulging in an ounce of chipotle mayo as dipping sauce, and one is having the same mount of ketchup. I don't like dips, so I'm not having any.
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Pan fry is obviously the way to go! I’ve been disappointed with sheet pan roasted veggies in the oven.
Sorry about the snow up there in the great white north! Here in Texas it’s 93F (34C) and sunny. Way above normal temperatures for the season. 🌞 The AC is pumping away. Hoping for a bit of cool down although Easter is predicted to be 100F (35C). The chocolate bunnies will be melting 🥵3 -
If it's not frying as fast as you like, you can add a couple ounces of water, and let that steam the recalcitrant ones. You don't even need a timer if you listen; the water boiling off sounds different than the vegetables on the iron skillet.
I do think you need a cast iron skillet or griddle for this because you need high heat and to get the pan hot enough and I'd be worried about warping a regular skillet. But I do like cast iron.3 -
It’s 90 here today….air is blasting away!4
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We're not spending electricity on air-conditioning... we have windows
With snow coming in if you were to open them... gas on heating... that's a different story! 
Alexandra I used a large t-fal deep oven/stove top casserole pot... but I might try the "grill" which is cast iron anyway...2 -
Alexandra I used a large t-fal deep oven/stove top casserole pot... but I might try the "grill" which is cast iron anyway...
If it works, go with it! I don't have any T-Fal myself. All the skillets are cast iron, the Dutch oven is cast iron, and the small egg pan is heavy aluminum. The pots are all copper-bottomed heavy bright steel. I think the only non-stick things I have and have to baby are the electric griddle and the electric rice cooker.
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