What's Cookin?
fallenangelloves
Posts: 601 Member
Continued from:
http://www.myfitnesspal.com/topics/show/345939-foodies-unite
Although I posted it in the other thread, thought I would start this one off with dinner tonight
Grilled Chicken with Queso Verde Sauce and Cilantro Lime Rice
Weight Watchers
http://www.myfitnesspal.com/topics/show/345939-foodies-unite
Although I posted it in the other thread, thought I would start this one off with dinner tonight
Grilled Chicken with Queso Verde Sauce and Cilantro Lime Rice
Weight Watchers
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Replies
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Uhhhmmm, YUM!!!! I love the idea of the group---I guess I better find the time to get my butt in the kitchen more frequently
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I should have come to your house.0
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So are we going to start posting here instead of the other thread? I would have copied my post from there but the pic is ugly and it is seriously pissing me off because I resized, cropped, and saved and for some reason it is still posting the original version (even after I edited the post to fix it). Grr.0
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I was going to start posting here with a link to this group on the other one. I figured I would post occasionally there to keep t active and let other foodies know we exist!0
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Lemon-Raspberry Cupcakes I made for my daughters 2nd Birthday!0 -
Purdy!0
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Those are lovely! As soon as I can get back into the kitchen I will get something posted. I think today and tomorrow we are living off of yogurt, hot dogs, and sandwiches. I have a couple of things planned for next week, but nothing super exciting.0
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Thanks to pixlamarque's suggestion I made the Honey-Pecan Chicken Thighs..... OMG delish!
I also made Ina Gartens Roasted Winter Vegetables
Great meal!0 -
Decadent Sunday dinner!
Filet with garlic butter (grill pan seared, then oven roasted), roasted rosemary-garlic potatoes, roasted orange-rosemary carrots.
Yum!
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I'm so glad you liked them. I'm hoping to get my blog back up and running in the next week or two and I will be posting that recipe (the trimmed down amounts). Now that we have a floor again I'm not going to mind being in the kitchen, so I will get some things posted very soon.0
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Looking forward to trying those pecan chicken bits too! Thanks for posting 'em pixlamarque! And for the redux, fallenangelloves. 0
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I felt like a kid today so I made this dish...I didn't have spaghetti so I used what I had penne...so delicious! Fresh parm makes a difference too!0 -
I felt like a kid today so I made this dish...I didn't have spaghetti so I used what I had penne...so delicious! Fresh parm makes a difference too!
I totally
pasta... yum! 0 -
Whole frying chickens were on sale last trip to the grocery so I bought 3. At <$3 each, why not?! I usually just roast them whole or cut them up to bake but I decided last night to do it pot roast style. The chicken was too small for my regular roasting pan and too big for my little cassarole dish. As I pondered how to do it, I spotted my dutch over on the counter, freshly cleaned from the lentils the other night, and thought, "this could work".
Pot roasted chicken was amazing! It didn't look that pretty so I didn't take pictures but it was so moist and tender. I didn't baste it, just left the lid on, a little cracked and it cooked in about 2 hours on med-low heat. That's a lot faster than my usual oven roast method.0 -
You know you can always take the los off for like 20 min and it will brown! In case you wanted it to...
But sounds delish!0 -
Nikki's Baked Tuscany Bean Soup was as deliscious as she described and photo'd
Thanks Nikki!0 -
Sooooup! Yummo! Love kale too!0
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Ok, first try uploading photos. I will edit with the recipie if it works.
This was last night's awesome Better Butter Chicken over Green Rice
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Yay! I'm so proud of myself for figuring ou the picture thing!
Recipe for Better Butter Chicken (pictured above) adapted from Eat, Shrink, and Be Merry Cookbook.
The recipie says to use the meat from a whole rotisserie chicken but that was not in our budget this month. I used 5 chicken thights and just cooked them in a large frying pan with ~1/2 of a 12oz jar of chicken broth. Cook through, remove from pan, and set aside to cool off. Leave the broth in the pan.
Add to the same pan 2tbsp butter 1 chopped onion and ~3-5 chooped garlic cloves until onion is soft. Add ~2-3tsp graded ginger. Add ~1-2tsp of the following spices: Chili powder, coriander, tumeric, cinnamon, cumin, salt, and black pepper. I used more like a tbsp of the coriander, tumeric, and cumin. I also added cardoman and garam masala. Cook while stirring ~1min. Do not let the spices burn. Add 1can drained diced tomatoes, the rest of the chicken broth and 1tbsp brown sugar. Simmer ~10min so that it thickens a bit. While that's cooking, remove the skin and bones from the chicken. Do not shred the chicken too much or the final product will not look so great. Remove sauce from heat. Transfer to blender and puree. Pour it back in the pan and add the chicken. Cook until chicken is heated through. Remove from heat and add ~1/2 cup of sour cream and ~4tbsp chopped parsley. They specifically recomend using full flavor sour cream rather than light or fat free. It will make it creamier and have a richer flavor.
Makes 5 servings at 225cals/serving
I served over Green Rice, which is just regular rice with a little butter to which I add spinach and basil that I chop up in the food processor.
This chicken was super awesome delicious!0 -
Recipe for Better Butter Chicken (pictured above) adapted from Eat, Shrink, and Be Merry Cookbook.
This chicken was super awesome delicious!
Looks great - sounds wonderful! I'm biased. I'm a little partial to any recipe that has butter in it. Or bacon. LOL0 -
I made this Pumkin Soup the week before Halloween but it's taken me a while to figure out the picture thing
. WARNING: It makes a ton! I still have several servings in the freezer.
Cut 1~5lb pumpkin in half, remove seeds and inerds with a spoon. Rub it with some olvie oil and salt & pepper. Roast @ 400 in oven along with onion, 2 red pepper, and ~4 sticks of celery (roughly chopped and also rubbed with oil and S&P). The pumpkin will take longer so keep an eye on everything but it's ok if they get a little blackened, you just want everything to be soft. I didn't even put the pumpkin on a pan but the other veg, yes. Let everything cool off. Blend into a puree with a blender. You will have to add some liquid. The pumpkin was suprisingly thick. I used some chicken stock, carrot juice (I would have roasted carrots if I had them) and water. I also added A LOT of garlic, fresh basil, and fresh thyme, also in the blender. You will have to blend in steps, it will not all fit at once. Add everything into a LARGE pot (I had to upgrade twice) and just warm it on medium. I added ginger, nutmeg, allspice, and some more S&P. We had it with some cheesy garlic toast and it was terrific!
It made ~15 servings @ 82 cal/serving.0 -
Balsamic-glazed steelhead on a bed of pan-wilted garlicky rainbow chard, and brussel sprouts steamed and sauteed in butter.
I'm tickled to death with this dinner! So glad I have leftovers for lunch. Yum!
Balsamic glaze recipe: http://allrecipes.com/recipe/balsamic-glazed-salmon-fillets/detail.aspx0 -
Everything looks great! Gonna have to try the steelhead and the pumpkin soup!0
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A very sexy salad (as Jamie Oliver might say).
I know, on this thread we celebrate real food, rather than "diet food" and salad is the quintessential "diet food". However, I believe this to be an exception. You decide!
This salad is a bed of mixed greens and romaine ('cause I happened to have both).
Topped with
- English cucumber
- Asian pear
- pomegranate
- gorgonzola cheese
- home-candied pecans
- warmed lemon-pepper chicken
- drizzled with a homemade orange-poppyseed dressing
Please imagine a dusting of chopped scallions on top. I forgot them for then photo, tossed my salad and added them later. I was hungry! 0 -
After a crazy 2 days of cooking... It was nice to prepare something simple for me and my Husband for a quiet dinner...
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Lovely bruschetta! I don't blame you a bit for wanting a light meal after your 'marathon of food prep'. LOL0
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that salad looks phenomenal !!!!!!!!!!!!!!0
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Doesn't it?! I'm so making that!0
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I've posted this in the other forum, but this one is a staple for us!
Ina Gartens Roasted Sausages and Grapes!
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Nikki, that salad look gorgeous! I love pomegranate seeds. Loves, I have been meaning to try that recipe for sausages and grapes. I never met a grape I didn't like (and not all of them were in a bottle). I think it will have to wait until after Thanksgiving, though.0
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