What do your meals look like (show me pictures)....

LazyBlondeChef

Langostinos mixed w/Primal Kitchen Chipotle Lime mayo, capers & celery over a salad of romaine, spring mix, cucumbers, avocado and cherry tomatoes.

EyeOTS

Zucchini from the garden, onions, kidney beans, colby jack cheese, garlic, carb control torilla. Thai Red curry paste instead of enchillada sauce.

acpgee

Panna cotta and blueberries for breakfast. We were planning to have this as a dessert last night but were too full after dinner.

EyeOTS

First fries I've had in a year

acpgee

Dak dori tang from a batch in the freezer. Rice and a bunch of little namuls. Courgette, cucumber, beansprout, and natto. Discovered my palate is not adventurous enough for natto. The hubby dragged some home from the Japanese grocer out of curiosity. I now remember this was a thing I once tried to order in an authentic Japanese canteen and the waitress refused to serve it to me, claiming you won't like it if you didn't grow up with it. She was right.

Safari_Gal_

acpgee wrote: »

Dak dori tang from a batch in the freezer. Rice and a bunch of little namuls. Courgette, cucumber, beansprout, and natto. Discovered my palate is not adventurous enough for natto. The hubby dragged some home from the Japanese grocer out of curiosity. I now remember this was a thing I once tried to order in an authentic Japanese canteen and the waitress refused to serve it to me, claiming you won't like it if you didn't grow up with it. She was right.

@acpgee - Natto is one of those foods that none of my friends can agree on what exactly it tastes like! I say old foie gras. 😉

LazyBlondeChef

EyeOTS wrote: »

First fries I've had in a year

You went all out. Those look so good but what a calorie bomb.

acpgee

@Safari_Gal_
Smell is ammonia. Taste is unidentifiable to me and not like any other food I've had, but unpleasant and slightly bitter. But that slimey texture is what I object to most.

EyeOTS

My more reasonable lunch. Thai peanut wrap, about 350 calories

LazyBlondeChef

One sheet oven baked chicken legs, red potatoes and asparagus w/lemon slices. Asparagus was a little too cooked in spite of adding it to the pan later. I probably should have sautéed it. Side salad of romaine, celery, cherry tomatoes and olives. Dressed with the Primal Kitchen Caesar dressing.

EyeOTS

LazyBlondeChef wrote: »

EyeOTS wrote: »

First fries I've had in a year

You went all out. Those look so good but what a calorie bomb.

And even more sodium, but I think I can balance it out.

BarbaraHelen2013

Vegetarian Jambalaya from the freezer with salad and some leftover Aji Verde from a Peruvian chicken dish I made for my husband this evening. Mix of cuisines but the sauce worked strangely well! 😂

acpgee

Egyptian goulash and greek salad.

BarbaraHelen2013

Possibly an odd combination - Roasted Courgettes & Tomatoes mixed with Broad Beans & Peas, all tossed in an oil free vegan Pesto. Couple of vegan Smoked Sausages and a big dollop of Dijon.

janicemlove

Pasta with ground beef, some Parmesan and goat cheese. Veggies on the side.

o0Firekeeper0o

In whatever order MFP deems worthy:

Cherry cobbler

Homemade falafel with tzatziki and Greek-ish salad

Southwestern quinoa and black bean salad

Roasted tomato cornbread

Safari_Gal_

Frittata — used some diced sausage, sweet pea greens, grape tomatoes, spinach. Lots of herbs and some misfit leftovers. 🤗

BarbaraHelen2013

Penne with Asparagus,Spinach & Tomato tossed in Oil Free Pesto.

Safari_Gal_

Happy Thursday!

Brunch: grilled liver with grape tomatoes, onions, harissa & garlic. Duck egg & side of fresh beets w/ arugula.
Açaí-dragonfruit- blueberry greens/flax shake on side.

EyeOTS

Make a whole small chicken

Then use it in weekly prep


With apple, cinnamon, honey onion, apple cider vinegar and right rice (3 of these)


In a salad


With potatoes and random vegtables (2 of these)

Maybe I could have done a soup with the bones? Idk, I only had half of a plan

Safari_Gal_

EyeOTS wrote: »

Make a whole small chicken


With potatoes and random vegtables (2 of these)

Maybe I could have done a soup with the bones? Idk, I only had half of a plan

That roast chicken looks great!!!

You just reminded me I want to get a new crock pot - I use the bones for flavor.

I tried making bone broth .. never works for me. I leave it to the professionals lol

acpgee

Caesar made with grilled romaine and garnished with some salmon mi cuit pulled out of the freezer. Followed by a little linguine alla vodka.

EyeOTS

Safari_Gal_ wrote: »

That roast chicken looks great!!!

You just reminded me I want to get a new crock pot - I use the bones for flavor.

I tried making bone broth .. never works for me. I leave it to the professionals lol

Thanks! It was tasty and lean (maybe a little dry). I don't know what to do with bones either, so that's a good quest for next time.

acpgee

@EyeOTS
Roast chicken breast can be a bit dry because the cooking time for legs and breasts are different. By the time the legs are done, the breasts are overcooked and dry. This can be solved by spatchcocking the chicken. This means with a pair of strong scissors cut down one side of the back bone. You might need to tear a little where the thigh meets the back bone. Place skin side up on your oven tray and with your palm press down on the breasts until you hear a crack and the bird flattens out. Roasting in this position makes use of the fact that a conventional oven is cooler in centre (where the breasts are) and hotter along the perimeter (where the legs are).

I save all my chicken bones in a ziplock in the freezer I call the "bone bag". When it is full, I roast off the bones in the air fryer for 20 minutes then dump in a big pasta pan with a quartered onion (skin and all). If you keep a bag in the freezer for saving up clean veggie waste such as peels and stems toss that in too. Gently simmer with water on low for 5 or 6 hours to extract maximum flavour. The last 30 minutes turn up heat to a furious boil to concentrate the stock so that it takes up less room in the freezer. Strain, portion and freeze. I mostly use my broth for risottos. If you will be using it for consome and want a cloudless stock, google "egg white raft" for instructions on how to clarify homemade stock.

EyeOTS

@acpgee that's very helpful, I will have to look into it. This came out good enough to give another try, but that sounds like an improvement.

BarbaraHelen2013

Ginger & Lemon Stirfry Veg (leek, red pepper & mushrooms) with Quorn. Served with extra lemony couscous! 🍋

Safari_Gal_

Extra crispy skin - Copper River salmon with a blueberry scallion compote and sautéed red kale.

acpgee

Salad of romaine, honey dew melon and smoked chicken with vinaigrette as antipasto. Primo of macaroni with the leftover vodka sauce from last night. Motivation for doing pasta alla vodka last night was leftovers management. We had some double cream leftover from making panna cotta to use up.

acpgee

EyeOTS wrote: »

@acpgee that's very helpful, I will have to look into it. This came out good enough to give another try, but that sounds like an improvement.

I forgot to mention that spatchcocking a roast chicken cuts down oven time dramatically. Use a meat thermometer, ideally. Chicken is safe to eat at 72C but if you are going to rest it for 5 minutes before carving the internal temperature will continue to rise so you can pull the chicken out at 69C if you keep an eye on thermometer after it is out of the oven.

When I spatchcock a whole chicken it takes maybe 25-40 minutes in the oven depending on size as opposed to 45-60 minutes. in the usual position.

acpgee

Dinner party at my place. Beef lok lak, Cambodian street corn, English summer pudding.