What do your meals look like (show me pictures)....
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Dinner: beef heart stew 🍲
Beef heart, bell peppers, onion, garlic, tomato, spinach, herbs and seasoning.
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Breakfast
Lunch
Dinner
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@Athijade
My basic recipe is this https://deliciousnotgorgeous.com/vietnamese-garlic-butter-noodles/
but I added a little broccoli and prawns. I dropped the broccoli and prawns to fry with the garlic, adding oyster sauce and fish sauce when the garlic starts to colour to prevent it from burning. I took the pan off the heat once the prawns were cooked. I used Chinese egg noodle nests which cook in 3 minutes while making the sauce.1 -
Thursday dinner: Pork tenderloin, roasted redskin potatoes and baby peas
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@Athijade
My basic recipe is this https://deliciousnotgorgeous.com/vietnamese-garlic-butter-noodles/
but I added a little broccoli and prawns. I dropped the broccoli and prawns to fry with the garlic, adding oyster sauce and fish sauce when the garlic starts to colour to prevent it from burning. I took the pan off the heat once the prawns were cooked. I used Chinese egg noodle nests which cook in 3 minutes while making the sauce.
Thank you! This looks like a great simple yet flexible meal option. I appreciate it!1 -
Not offended. I love Fiesta Ware. I tried to imagine how fantastic it would have looked on turquoise, cobalt, or sunflower.0 -
Friday dinner: red leaf lettuce salad with avocado, jicama, chicken and 2 T peanut dressing (peanut butter, Tamari, lemon juice, sesame oil, ginger, minced garlic, water to thin, and I added 1 T of ground flaxseed)
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First time making soft shell crab!
I didn’t want to put a coating or crust on it. I found a super simple recipe with butter, evoo, sea salt, garlic & herbs .. came out fab!
Put on a bed of Cauli - shroom risotto mixed with some wakame.
🦀
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Saturday brunch: old fashioned oatmeal with flaxseed, cinnamon and 1/4 cup berries
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Beef rendang batch cooked 48 hours sous vide. What we didn't eat tonight was tossed in the freezer. Di San Xian with the potato, aubergine cooked separately in the air fryer and green peppers sauteed in the wok which is a lot less work than the traditional recipe which calls for deep frying the aubergine, potato, and green peppers separately before stir frying together in a sauce. Smashed cucumber with black sesame dressing. Rice.
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Quiche.. I added some fresh baby broccoli and it was bright green!
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acpgee Looks so good. recipe for tagliata di manzo1
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@NANCYLOCKETT
https://www.venturists.net/tagliata-di-manzo-beef-tagliata/
I don’t bother making the balsamic reduction and just drizzle some balsamic vinaigrette on the rocket. I cook the steak on a very hot cast iron pan for 3 minutes total for very rare steak. I prefer to oil the meat rather than the pan. After resting slice against the grain for the tenderness.
When I am in an Italian restaurant and don’t want a lot of carbs, I will order the tagliatta di manzo.1 -
@NANCYLOCKETT
https://www.venturists.net/tagliata-di-manzo-beef-tagliata/
I don’t bother making the balsamic reduction and just drizzle some balsamic vinaigrette on the rocket. I cook the steak on a very hot cast iron pan for 3 minutes total for very rare steak. I prefer to oil the meat rather than the pan. After resting slice against the grain for the tenderness.
When I am in an Italian restaurant and don’t want a lot of carbs, I will order the tagliatta di manzo.
https://www.tasteatlas.com/tagliata-di-manzo
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Sunday brunch: Ricotta parsley scrambled egg avocado wrap (almond flour tortilla) and coffee (not the best picture of the scrambled egg mixture)
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@Athijade
My basic recipe is this https://deliciousnotgorgeous.com/vietnamese-garlic-butter-noodles/
but I added a little broccoli and prawns. I dropped the broccoli and prawns to fry with the garlic, adding oyster sauce and fish sauce when the garlic starts to colour to prevent it from burning. I took the pan off the heat once the prawns were cooked. I used Chinese egg noodle nests which cook in 3 minutes while making the sauce.
Thank you! This looks like a great simple yet flexible meal option. I appreciate it!
https://cooking.nytimes.com/recipes/1024066-gochujang-buttered-noodles
I haven’t tried this yet, but it looks like another quick Asian inspired pantry pasta dish.
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Lamb shank cooked sous vide yesterday and browned in the air fryer today. Sweet potato mash, salad of celery, apple, toasted nuts and vinaigrette. Pomegranate molasses gravy.
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