What's for dinner?
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turkey burgers made with taco seasoning and jalepenos0
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Pancakes, its fat Tuesday0
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Crockpot meatballs, broccoli and cauliflower.0
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enchilada casserol from cookinglight.com.
Made it a couple of weeks ago and it was delish - stuck one in the freezer, just need to throw it in the oven for 1/2 hr.0 -
chicken tournedos with steamed brown rice and steamed vegies, YES i will take off the bacon around it too0
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grilled chicken sauted zucchini with other mix veggies to be determined while cooking.
I like to sprinkle a bit of parmesan cheese over the top of the chicken and veg too.0 -
We're having Parmesan Crusted Pork Chops, Baked Potatoes, & Broccoli with Cheese Sauce.
Doesn't sound super healthy I know, but the total meal is just under 400 calories and super yummy
400!!!!!!!!!!! Please share the recipe! wow.
I'm having homemade hidden valley extra lean ranch burgers and baked fries
can i have the receipe too ?
i want the recipes of both your dinners!!!0 -
Fish tacos sounds soooo good! I think I will make some tonight too!
how to we make fish tacos ? what kind of fish are you using ?0 -
http://www.skinnytaste.com/2012/02/cajun-chicken-pasta-on-lighter-side.html
Having this tonight. Looks yummy.0 -
Im feeling guilty-everyone is eating healthy!! We are having fried talapia, baked potatoes and brocolli.....ok, maybe I will bake the talapia......0
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Turkey zucchini meatloaf, mixed vegetables and left over potato mash0
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Carrot and Leek Soup
Simple to make, this soup can be served hot or cold.
# 4 tablespoons (60 g) unsalted butter
# 1/2 teaspoon ground cardamon
# 3 medium leeks, white and light green parts only, washed well and cut across into 1/2-inch (1-cm) lengths
# 5 large carrots, peeled and cut across into thin slices
# 3 cups (750 ml) Basic Chicken Stock (page 345) or commercial chicken broth
# 1/2 cup (125 ml) heavy cream
# Kosher salt, to taste
# Freshly ground white pepper, to taste
In a medium saucepan, melt the butter over medium heat. Stir in the cardamom and cook, stirring, for 2 minutes. Stir in the leeks. Cover with a lid and cook, stirring occasionally, for 5 minutes. Stir in the carrots and stock. Bring to a boil.
Lower the heat and simmer, covered, for 13 minutes, or until the carrots are tender.
In a food processor or blender, purée the soup. If using a blender, work in batches of no more than 2 cups (500 ml). Stir in the cream. The soup can be made up to 2 days ahead and refrigerated.
Remove from the refrigerator and serve cold, or heat through to serve hot. Season with salt and white pepper.
Makes 6 cups (1.5 L); 4 to 5 first-course servings0 -
I have no clue! lol... Probably baked chicken with panko crust and some steamed veggies.0
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I will be making weight watchers eggplant parmesan, with ronzoni garden delight thin spaghetti. It is my husbands favorite.0
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2 oz smoked salmon with 1/2 cup egg whites, 1 cup mushrooms, and parmesan0
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Either Cincinnati Chili:
http://www.emilybites.com/2010/12/cincinnati-chili.html
Or Cheesy Taco Pasta:
http://www.emilybites.com/2011/11/cheesy-taco-pasta.html
I'm helping my whole family lose weight so I have to have creative recipes.0 -
It's Soup Tuesday, so we're having creamy potato leek soup with homemade French rolls.0
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Chicken something!!! Put three chicken breast in a crockpot last night.. Now i have shredded chicken goodness. Chicken tacos is the move!0
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Have to stop by Whole Foods on the way home to pick up a few things, so I'll probably grab something there. I've been craving salmon burgers, so I'm thinking that, with some avocado and leftover black beans on the side. Probably no bun on the salmon burger.0
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60z Blackened catfish, 1 cup steamed asparagus and 2 tsp of tarter sauce0
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