Living The Lifestyle - Monday 8/7/23
crewahl
Posts: 5,169 Member
This is a thread for everyone. If you're new to GoaD, or to weight loss, your questions and comments are always welcome. If you're maintaining, or a long-term loser, your thoughts on the topic may be just what someone else needs to hear. If you're reading this, join in the discussion!
Each weekday, a new topic is offered up for discussion.
Monday - crewahl (Charlie)
Tuesday – Wildcard
Wednesday-misterhub(Greg)
Thursday -imastar2 (Derrick)
Friday - Wildcard
Today's Topic: New recipes
What new recipes have made their way into regular rotation lately?
Each weekday, a new topic is offered up for discussion.
Monday - crewahl (Charlie)
Tuesday – Wildcard
Wednesday-misterhub(Greg)
Thursday -imastar2 (Derrick)
Friday - Wildcard
Today's Topic: New recipes
What new recipes have made their way into regular rotation lately?
0
Replies
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Latest is a sheep pan recipe of sausage, onion and potato. The prep is fairly easy, and with parchment paper the cleanup is a breeze. My one tip? Use a garlic chicken sausage, and you won’t have to add the closes of garlic.
https://www.weightwatchers.com/us/recipe/sheet-pan-sausage-peppers-onions-potatoes/615b5f20f47aed6fbeecb4ac3 -
I've experimented with refrigerator pickles for several years. This variation is my favorite.
Bourbon Maple Refrigerator Pickles
4-5 pickling cukes, sliced about 1/4 inch thick
Fresh dill, roughly chopped
1/4 tsp crushed red pepper flakes
2 tsp whole black peppercorns
1/3 cup bourbon
1 tbsp maple syrup
2/3 cup white vinegar
3/4 cup water
1 tsp garlic powder
1 tbsp fine sea salt
Fill a 16 oz canning jar with sliced cucumbers until the jar is about 3/4 full. Fill the jar to the top with sprigs of fresh dill, then add the red pepper flakes and peppercorns. Stir the remaining ingredients together in a measuring cup and pour into the jar. Close the top, cover with a towel, and gently shake to combine all the ingredients. Store in the refrigerator overnight - ready to enjoy the next day!
It's recommended to eat refrigerator pickles within 7-10 days.2 -
Nothing particularly new, but I'm in love with sheet pan roasting. Usually meat or fish, and potatoes. Don't do much "fresh" vegetables, at all, so haven't tried them.2
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Spicy Egg & Chorizo Burrito Filling
1 tube Soyrizo or other soy chorizo product
1 can of black beans
1 small onion
1 can mild green chiles
6 eggs
Note: The soy chorizo products taste like the meat product versions, but have none/little of the fat. If it tastes the same, and it's healthier, I am all for it.- Dice onion. Sautee until soft.
- Mix in and chorizo product.
- Mix in black beans and green chiles. I don't usually drain the beans or chiles. The aquafaba from the beans adds texture to the meal, and the liquid from both products helps to deglaze the pan.
- Either scramble your eggs in a different pan, or simply push aside the chorizo mixture and scramble the eggs in the same pan.
- Mix the eggs and the chorizo mixture.
About 8 servings.
I usually use it as a burrito filling, but you could do tacos, or a breakfast bowl. Avocado is a great addition to this. Pico de gallo is good, too.1 -
About 8 servings.
I usually use it as a burrito filling, but you could do tacos, or a breakfast bowl. Avocado is a great addition to this. Pico de gallo is good, too.
Does it freeze and reheat well? For our household, I'd likely be the only one eating it, so id need to be able to portion and freeze it. Also, do you have a points calculation per serving?2 -
About 8 servings.
Does it freeze and reheat well? For our household, I'd likely be the only one eating it, so id need to be able to portion and freeze it. Also, do you have a points calculation per serving?
I have frozen it and reheated it with good success.
I do not have a points calculation since I don't do WW. Do they still have the recipe maker/calculator in WW? I haven't even figured out the actual full calorie count, which I should do. I usually count the calories based on the individual components - which is not the most efficient way to do it. Sorry.1 -
I have frozen it and reheated it with good sI do not have a points calculation since I don't do WW. Do they still have the recipe maker/calculator in WW? I haven't even figured out the actual full calorie count, which I should do. I usually count the calories based on the individual components - which is not the most efficient way to do it. Sorry.
It’s is three WW points or 220 calories (fair amount of zero point foods in there), assuming the two cans are 14.5 ounces each and the chorizo is a 12 ounce tube from Trader Joe.2 -
I have frozen it and reheated it with good sI do not have a points calculation since I don't do WW. Do they still have the recipe maker/calculator in WW? I haven't even figured out the actual full calorie count, which I should do. I usually count the calories based on the individual components - which is not the most efficient way to do it. Sorry.
It’s is three WW points or 220 calories (fair amount of zero point foods in there), assuming the two cans are 14.5 ounces each and the chorizo is a 12 ounce tube from Trader Joe.
The green chiles would be much smaller...the small can that is available. The black beans would be the 14.5oz size. But that would be a meaningless change to your arithmetic.
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Not new exactly. Low carb tortilla pizza. Call it reintroduced. Different brand of tortilla. Toast the tortilla first. An important step. Some marinara sauce and some mozzarella and you got pizza.
I think this is a great piece of reframing work. I know that’s not pizza but I can call it that and my brain doesn’t object. So it works.3 -
Pretty much same old same old. We have been getting a cauliflower crust pizza lately. Spice it with some turkey crumble sausage cheese maybe a couple of other little treats. We're enjoying them just don't do them very often. DW and I are going to stir up some new recipes and will let you know what we come up with.1
