Food inspiration, or what's for supper?
Replies
-
Nics I've never thought of putting those ingredients in cottage cheese ! Salt pepper onion and garlic ! I might have to try that! Thanks for the comment !1
-
Blah running around. Part of 750g veg with random 260Cal frozen dinner. Random bread nabbed from the jaws of the K(11-2). Remainder of 750g of veg in 900ml of lower sodium broth with toasted random bread croutons!🤯 Assorted candy. Need protein. Hmmm 🤔0
-
no protein in candy????? say it ain't so, Jelly Bean!1
-
Greek peaches in little cups 250g with juice about 110 Cal and Greek yogurt 0% + 25g of cereal = large sized dessert for lots of Cal (600) but can also count as a meal😉 -- which it did!1
-
Lunch (with some few left overs for later) 508g of rice ready veg (mix of cauli, broccoli, yellow and orange carrots in tiny square shapes), "garlic" pasta sauce (410g), and a left over bratwurst sausage which was now or never (105g-definitely way too many calories for the benefit) plus 4g lemon pepper seasoning.
Also 501g 2% milk and 32.5g of "sugar free" butterscotch jello pudding (about half left for later).
That's it for now. (oh: breakfast was my leftover yogurt from yesterday plus 25g of all bran flakes stirred in).1 -
I picked up a shift today last minute, so last night I grabbed a Rotisserie chicken for use for dinner. Packed a cute as heck little quesadilla for my dinner at work. A street taco size low-carb soft Tortilla, 21g lite shredded cheddar and 40g diced Rotisserie chicken breast, no skin, mixed with half a tablespoon medium salsa. Made it in the pan so it was toasty on both sides. Reheated great, ate it with 1tbsp light sour cream mixed with 1 tbsp salsa.
Also had a fage 2% yogurt cup today mixed with a half scoop of vanilla protein powder and some finely diced ripe strawberries.
Yesterday at coffee with a friend, I got a mushroom and onion tart and ate about half of it, cutting off the bulkier part of the parry crust.
Upshot is, I am tolerating more foods, yay!4 -
Great news, Nic! How are you feeling?2
-
I was quite happy to see turbo Nic going! 😘2
-
Trying to come up with a meal plan for next week and failing. Nothing really sounds good. I have breakfast and lunch planned, but no dinners. Gonna read through some of this thread and see if I get inspiration. I would like 1 meat free meal and 2-3 meals in total. Making chicken spaghetti tonight and will eat that the next couple of night but then... no clue.
Breakfast: Greek yogurt, fruit, and granola
Lunch: Sandwiches, either veggie (with an avocado/white bean spread) or turkey
Dinners:
Chicken spaghetti
??????1 -
Athijade - have you tried making a weekly menu and then shopping the ingredients? It can be somewhat flexible. But at least that way you have a road map.
Meal inspiration often fails me too. So after assessing what I have on hand and what I need to buy, I know the general outline of future meals.1 -
I had my leftover veggies in (no sodium) broth from last night (YEAH FREE CALORIES FOR TODAY!
)
And I mixed in a partial nongshim kimchi noodle thingy! Cut the noodle pack by hand and removed 35g of it from the equation... some of the 35g went to the puppy and some ended in the compost bin.
Pretty much all of the sodium but only part of the calories
2 -
It’s cooler and windy today after a week of Upper 80s and 90. It won’t last of course. But it’s a good day for a big bowl of vegetarian pho. 🍲.2
-
Do you make it yourself? How? Or are you ordering out/going out to get? 🤔1
-
Surprised it was vegetarian!
1 -
Lasagna soup, but with finely shredded zucchini instead of noodle.2
-
zoodles! Have to start those up! kohlarbi and beets and carrots all worked out quite wall for me.1
-
-
Tonight is dry-brined garlic pork tenderloin (making 2 for the 3 of us, because I like the leftovers cold for work lunches and my grown son will eat leftover pork as well). Adding air-fryer roaster potatoes.0
-
Interesting re the disappearing trick. That's what I was after when trying for alternate brownies!
In the pasta/rice substitute front, personally I'm going for thet opposite a bit.
in that I like having the bite factor. It initially takes a moment to drop the expectation that it will taste like a pasta noodle. But then for me it becomes a sauce pickup vehicle that I can twirl in my fork. And since I actually enjoy the taste of most veggies (maybe because of exposure therapy!!🤣) it is fun to have2 -
I haven't had those alternate sauce pick up vehicles in a while. But on the same front I haven't had the sauce needing a pick up vehicle. That sounds like it might be fun!2
-
Tonight was my husband's birthday. I picked up some cupcakes from a local bakery this morning, then made chicken fajitas for dinner.
I had mine as a salad. 2oz roasted/seasoned chicken thigh, shredded Iceburg lettuce, half serving each of: light sour cream, shredded Mexican blend cheese, and guacamole, drizzle of taco sauce and about 1oz of sauteed peppers and onions.2 -
On a completely different trajectory I washed down the remainder of my 750g of veggies with a pouch of betty crocker garlic mash which even with the addition of greek yogurt, chili seasoning and laughing cow cheese.... all came to less than 700 cal... even when we include the veggies that were missing from the 750g! which of course allowed for the adequate consumption of brookside 20.5g on average pouches
That said... HAPPY BIRTHDAY in the Flying Circus household!!!!1 -
I don’t know PAV - are the mashed potatoes, cheeses, veggies all stirred together? Maybe layers? I’m thinking it might not be bad layered and put in the oven to brown up a bit. Somehow though I think you went the quick route and just stirred. 😜1
-
Or...if PAV "washed the veggies down" maybe first the veggies - then the mashed potatoes mixed with fermented laughing cows?2
-
Italian Veggie and Mashed Potato Bake
The Italian Veggie and Mashed Potato Bake is a delightful fusion of Mediterranean flavors and comfort food.
Picture this: layers of creamy mashed potatoes, vibrant mixed Italian veggies, and a surprise twist of tangy Greek yogurt—all baked to perfection.
Here’s what you can expect:
Layers of Goodness: Start with a base of velvety mashed potatoes, providing the ultimate comfort. On top of that, we arrange a colorful medley of Italian veggies—yellow and orange carrots, zucchini, green beans, red bell peppers—perfectly sliced and bursting with flavor.
Creamy Cheese Infusion: Our secret ingredient? The Laughing Cow Cheese wedges! They melt into the bake, creating pockets of creamy goodness that’ll make your taste buds dance.
Tangy Yogurt Drizzle: To balance the richness, we drizzle a blend of Greek yogurt and olive oil over the top. The yogurt adds a refreshing tang, elevating the dish to gourmet status.
Herbaceous Garnish: Fresh basil leaves crown this masterpiece, infusing it with a fragrant aroma. It’s like a mini herb garden on your plate.
Oven-Baked Perfection: We bake it until the veggies are tender, the cheese is gooey, and the flavors meld together harmoniously.
The result? A symphony of taste and texture.
Pairing Suggestions: Enjoy this hearty bake with a glass of chilled white wine or sparkling water. It’s a meal that warms your soul and satisfies your cravings.
Buon appetito! 🍽️🌿🧀2 -
Well there were coke Zero, 0.6g of oil, 80g Greek yogurt and 2.2g of spices, 114g garlic mashed granules, 15.6g laughing cow wedge, and about half the 751g of Italian veggies, plus awesome quality boiled water! 🤣1
-
PAV - you are just perfection
Was the colourful medley of Italian vegetables cooked before arranging? Or straight from the garden to the base of velvety mashed potatoes?1
