Food inspiration, or what's for supper?
Replies
-
What was the casserole, Athijade? I don't recall seeing it / can't locate it.
I'm lucky. I can eat the same thing day after day after day. So if I make sure to have it available I can usually talk myself out of take out. Also helps to have that low budget thing going on. There is often not enough change in the dish to cover take out. The blessings of a simpler life
(as in less work - less hassle - less money - less options) 2 -
Only high cal veggies in the freezer!
nuked 750g baby peas with 750g mixed crushed and diced tomatoes and some 90 Cal worth of garlic powder/onion powder and lemon pepper and chili flakes! Insane amount of Cal for "veggies" but a good quantity... eating it over a couple of meals with seitan based "bratwurst" @ 160 to 200 Cal each.
Contemplating making another attempt at finding fish that was on sale with zero availability!2 -
But peas have more protein than most (I’m pretty sure 😜)2
-
lauriekallis wrote: »What was the casserole, Athijade? I don't recall seeing it / can't locate it.
It was chicken and broccoli in a sauce and topped with stuffing. Great in concept but my execution was not on par this time around.
1 -
Peas and veggie sausages have great protein numbers. Even the calories were ok in the end. Still have quite a bit left
Fish is not for me, even though it should be when I think about it. It's for the girl.... old lady actually.
Have discovered that she arrived 7+years ago now after spending two years in jail and having been surrendered back to the shelter four times. She is probably closer to 11 than 9/10
Did come back after almost catching the coyote last night....1 -
10C morning weather means I took the opportunity to scarfe down a bowl of kimchi noodles with some of my leftover peas thrown in!✅
It's like weight watchers free food🤣😹 (I counted all the peas yesterday and moved everything that would have put the day above maintenance to today. So the peas are "free food" today--and my available calories lower than expected--but free food!!!🙈 🫣)1 -
Ain’t no free foods! 😢😥 Sad but sooo true. Well maybe celery but who wants loads of that?
I’ll trade your 10C (50F) for my 35C (103F) 🥵2 -
You confused me there, PAV 🙂2
-
lauriekallis wrote: »You confused me there, PAV 🙂
I will be happy to assist... if you tell me how!
Trying to keep things to a dull roar today i view of having sushi with dad yesterday and planning on brunch for tomorrow!1 -
Wonder what Dante is eating theses days?1
-
The friend who has brought me over the delicious bean dishes and salads told me that she was going to try making a Bolognese sauce… a vegetarian version made with tofu. She sent me a link and on the same site I found this delicious looking recipe for a red lentil sauce. It looks ridiculously simple something even I can make at this point… No chopping a Dyson or anything like that. Hopefully that is today’s dinner for me 😁🤞🏻
I have included a link here in case anybody else wants to see this exciting/interesting/satiating looking dinner.
https://itdoesnttastelikechicken.com/the-best-ever-lentil-ragu/
0 -
lauriekallis wrote: »The friend who has brought me over the delicious bean dishes and salads told me that she was going to try making a Bolognese sauce… a vegetarian version made with tofu. She sent me a link and on the same site I found this delicious looking recipe for a red lentil sauce. It looks ridiculously simple something even I can make at this point… No chopping a Dyson or anything like that. Hopefully that is today’s dinner for me 😁🤞🏻
I have included a link here in case anybody else wants to see this exciting/interesting/satiating looking dinner.
https://itdoesnttastelikechicken.com/the-best-ever-lentil-ragu/
That lentil sauce looks really interesting and like something I would love to try, but I doubt I would ever make myself because it is a lot of food if I don't like it. Too bad we are so far apart Laurie! You always have some of the most interesting looking meal ideas and I am trying to have at least 1 meat free dinner a week.0 -
I will let you know what it’s like, Athijade. If the sauce is good I plan on freezing single serving portions. I’m a gambler - and I’m also not terribly reluctant to eat food that I’m not that keen on. Lol3
-
This week went a bit differently than I expected - so no sauce yet - but tonight I'm have a salad with half a large container of field greens - in the hopes of using them before they are not so great. Delicious - nothing exciting in it - a carrot an apple and hummus - but perfect for dinner tonight.
2 -
I'm trying to keep things to a dull roar. Medium to successful so far. No new sauces!
2 -
No new sauces
1 -
@Yoolypr , when you get a minute, what is your yogurt and sugar free pudding combo? I.e. what do you mix together? Any instructions? Do you use Greek or regular yogurt... all that stuff!
One serving is about 80-100 calories depending on type of yogurt:
3/4 cup nonfat Greek yogurt and 1 tablespoon dry sugar free pudding. Whisk together. Yes whisk!!! Add fruit/berries?
I’m not sure how that translates to grams. 183 grams yogurt to 21 grams pudding powder? Don’t use more dry pudding because it gets pasty! I like the cheesecake or pistachio puddings but chocolate with some raspberries is pretty darn good.
I recommend doing individual servings until you figure out proportions you like. Then you can do a larger batch and refrigerate individual portions.3 -
Oh - use INSTANT sugar free pudding not the kind you have to cook.1
-
I'll have to try both ways I guess
First of all, we are gimpy. In terms of flavors that we have available for sugar-free pudding, I generally am able to find only chocolate, butterscotch, vanilla and white chocolate.
No instant sugar-free pistachio
The butterscotch that I opened Yesterday was 30 g/ 100 calories and I believe would dissolve in 500 mil off milk under normal conditions
I did use way less than you did and I can't say that the flavor was there. I used 1/4 of the satchel 7.5 g in 750 g of yogurt which is the most common family size tub sold around town. 0% Greek
Of course I confounded the experiment because I also used all bran buds that also tend to absorb any moisture when left in the yogurt
Consistency was quite good actually, but the flavor was underwhelming probably because I didn't use enough and I definitely did not whisk because I was just mixing it with the spoon inside the container2 -
Still sounds pretty good2
-
The Greek yogurt and instant pudding mix is called fluff - cause you got to fluff it up by whisking or use an electric mixer. It whips air into the mix.
3 -
Ahhhhhhh2
-
Habanero mango baked chicken thigh and some Mexican pasta salad. Pretty spicy stuff! I find that spicy seasoned food tends to require less quantity. A little goes a long way. 🌶️🌶️🌶️2
-
Sounds like an exciting dinner, Yooly!0
-
lauriekallis wrote: »Sounds like an exciting dinner, Yooly!
Definitely memorable! I do like spicy food.
What’s Laurie been eating lately? PAV needs to create some weird concoctions for our reading amusement. And what about Athijades Chicago adventures? Or Dante’s Greek feasts?
I can’t be the only one cooking .......0 -
3 -
Okay - but how did it taste?? As for the mess - don’t try to mix it in the yogurt container for heavens sake! Dump the yogurt and pudding into a deep bowl or even deep sauce pan and then mix. Obviously in a shallow small container it will splatter the walls 🤯
Try these two sites for more help. Otherwise I’ll be forced to come to your house for personal instruction.
https://simple-nourished-living.com/2-ingredient-greek-yogurt-pudding-fluff/
https://healthbeet.org/2-ingredient-instant-cheesecake-greek-yogurt-and-sugar-free-pudding-mix/
0
