What do your meals look like (show me pictures)....
Replies
-
Sorry, cameras got left behind when dinner was laid out and served. We hosted my brothers family, all adults, so there was a whirl of socializing.
We had all the "usual suspects": roast turkey, gravy, mashed potatoes, dressing (stuffing), roast mixed veg, homemade cranberry sauce. Dessert of pumpkin and apple/cranbery crumb pies. Assorted charcuterie appetizers. A constrained feast unlike bigger affairs when we were all younger and had a dozen or more people at the table.
A main concern was wine. This crowd has a red wine preference, even though it is a poultry meal. I was hot to get a nice German red after cruising through all those miles of vineyards along the Rhine last month (below). None to be had locally. 2nd choice … my wife is reading the "Blue Zone" books (longevity diets from various global locales), and was keen to try a Sardinian cannonau wine. Again, no luck. But Sardinian "cannonau" is the same varietial as grenache grape, and I was able to find that. Whew.
So we had a good holiday meal. Repeating with creative leftovers and new sides Saturday, as we are hosting my local daughter (one daughter is in Canada) and her boyfriend, who were at his family's gathering yesterday.
4 -
Same, doing a turkey at home, will make broth for soups and whatnot.
Dessert was an artisinal white pumpkin pie (overly sweetened) with a pumpkin spice whip.
Lunch today, a very rustic chicken soup over butternut squash and spaghetti squash roasted earlier.
Roasted these whole (poke with fork down sides as if preparing a large baker potato), roast until able to press. Usually do 350f, but did it with another dish at 380f, it was much quicker.
When cool enough to handle, I cut off the top 1/4 or so, clean the center, and scoop out the smaller piece into the cleaned out area of the larger piece, then storrefrigerate in skin.
Butternut squash is quite edible particularly when an ingredient in other dishes.
4 -
Tapas.
2 -
Turkey, veg stuffed dumplings with broccoli cauliflower medley for dinner.
Broth from bones for soup, bones pulled but before the strain.
3 -
I remembered to grab a camera this time, @acpgee . Granted, the meal wasn't entirely served out, but you get the picture. We served my daughter and her boyfirend a mix of leftovers from Thanksgiving day, with some new sides (some of each of their favorites, including a Malbec wine [for her choice]). This is our dining nook in our NJ-shore-area retirement home. The plant is "Phil," and we forgot to prep him for our Rhine cruise trip, but he's struggling to recover.
6 -
Looks lovely @mjbnj0001. Best wishes for recovery to Phil.
I had a bit of a stressy cook tonight. I was supposed to go to a reunion dinner with some colleagues from a former workplace. The girls were a bit flakey and after a few last minute cancellations, the organizer just called it quits and decided to reschedule after the holidays.
So cooking tonight was unplanned. Luckily we had some cappelletti in the freezer that gets cooked from frozen as well as ingredients for a starter of whipped feta and roast grapes on toast. Hubby picked up some spinach while was on my way home from work.
4 -
It's getting close enough to Xmas, that we are starting to try to empty the freezer. Sea bass fillets (skin side down 2 minutes, skin side up 1 minute), aji verde, frozen french fries done in the air fryer, frozen peas using my mom's method. She would heat up a tablespoon of oil and a clove or two of minced garlic, and tip in the peas as the garlic started to colour, and then cook through with a generous sprinkle of salt. Frozen peas done this way well with Asian food.
5 -
I started this evening's dinner with an objective (post-Thanksgiving fridge clearing of aging veg), but no set destination. I also had criteria - after a carb-heavy week, low carb. And no more cheeses for a day or two. So this is what I wound up with - a sauteed/stewed veggie mix (onion, a couple green peppers, tomatoes and tomato sauce, lots of broccoli, garlic, Italian herbs), topped by microwave-steamed savory green beans (for contrasting flavor and some crunch), and capped with (gasp - more turkey!) turkey burgers (from the freezer, the t-day bird had its farewell performance on the weekend). Pretty tasty for an ad hoc throw-together.
5 -
breakfast skillet:
🍳 Chicken breast, Romanescu, peas, haricot vert, broccoli, red bell pepper.
🧂Dressed it up with Dulse and nutritional yeast for a hit of iron and b vitamins.
5 -
Cheat’s soupe au pistou. Air fryer wings tossed in Vietnamese fish sauce caramel. Frozen french fries done underneath the the wings.
4 -
Turkey weddingbell stoup (stew/soup, homemade broth, craisins.) Dinner salad.
Later, crudites veg (snap peas, cucumber rounds, baby carrots with dip & an egg.
4 -
Chilli from a batch in the freezer. Cucumber with ranch. Brown rice. Some aji verde and pickled cabbage we had in the fridge.
4 -
I managed to make dinner in just under 20 minutes after work. I had a piece of pork tenderloin that had been sous vide with jarred char siu sauce last month, and frozen. Pork was defrosted overnight and dried off with paper towels. Roast potatoes were par boiled for 3 minutes, tossed in the last of the goose fat from the Christmas 2024, and air fried for 15 minutes. The pork browned on top. In the meantime I sauteed a courgette and made my mom's frozen peas stir fried with garlic and a generous pinch of salt.
6 -
I worked from home today so had a little more time to make dinner. Cheat's soupe au pistou was part of the programme for emptying the freezer before Xmas. Same for the tiny serving of cappelletti filled with pumpkin and a sauce of brown butter, fried capers and sage. The chicken breast used for saltimbocca was part of the freezer emptying program too. Unfortunately the hubby came home with red wine instead of white so the sauce for the saltimbocca looked horrible.
4 -
It's been a few days, eating out while on pre-Christmas errands. So tonight, at home: another simple, whole-foods dinner this evening: oven-roasted BBQ chicken breasts, with roasted potato and baby carrots, steamed garlic green beans. For the chicken, I season and fully cook them, pull them out to brush some sauce on, then back in for finishing. For the potatoes, which cook at different speeds than the carrots, I put them, cut up, into the microwave to pre-heat (about 8 or so minutes on my 700-watt countertop unit), combine them with the carrots, season for effect, then bake. This gives a soft center with crispy exterior on the spuds. The red onion just went along for the ride with the chicken, LOL.
8 -
Turkey, mixed veg, mac & spicy cheese. Ditched the salad for requested cauliflower. Peppered. Hot tea.
3 -
Tried some rosemary & olive oil crackers. Rang my bell. Have never used dried, nor fresh. Are there foods you prepare that rosemary is a go to spice for you?
Lunch - Brie & cheddar nut cheese ball on 1/2 bagel with turkey slices. Cut veg with dip.
4 -
@yakkystuff I usually stud focaccia with fresh rosemary.
A girlfriend came over for dinner after a museum visit. We went to my place afterwards, so I didn't want to spend too much time in the kitchen while she was here. Pulled out a serving of beef rendang from the freezer, started the rice cooker, and made 3 easy asian salads while the rice was cooking. Indonesian tomato lalab from the Beb Fuyk recipe, Sichuan aubergine salad, cucumber with bottled Japanese sesame dressing.
4 -
@acpgee - ty! I don't know how you manage work and so much scratch cooking - inspiring - sincerely appreciate your shares.
Last night, 2 trays thin crust, loaded pizzas with leftovers for dh breakfasts.
3 -
Tonights meal were all easy components but handling 3 stir fries at the last minute made it too stressful. If I had skipped the peas it would have been fine. Peas were added at the last minute because I feared the last of the frozen fries were too small a serving.
Pan fried sea bass, air fried oven chips, tartar sauce cheated out of ranch dressing, yoghurt, relish and chopped capers, stir fried garlic and celery, my mom’s stir fried frozen peas with garlic, leftover aubergine salad from yesterday.
4 -
We got about 6" of snow overnight here in coastal NJ. So, being a bit hungry for dinner and not in an overly creative mood (after attending to outside), I made stovetop turkey burgers with baked zucchini/yellow squash spears and a side chopped salad. Flavored up the squash with granulated onion and garlic, paprika and black pepper. Dessert is a fresh fruit salad, my wife's contribution to a small (cancelled due to road conditions) dinner gathering (staff, not spousal attendees only).
4 -
Peppered cauliflower with lasagnesque turkey, pasta & cheese tortelini, several cheeses.
It's been a few years, so made a large, oval 8x12" pan and will freeze half to have on hand.
4 -
I freeze uncooked lasagna’s. If you don’t have enough household portion sized casserole dishes, buy some of those foil takeaway boxes that can go in the oven or fit in the air fryer. I got my last stack from amazon.
One strategy of mine is to quadruple any recipe that freezes well for quick weeknight meals. Quadrupling a recipe is not 4 times the work if you use the food processor for tasks such as dicing onions.
4 -
So I got home late from work. Dinner was a portion of chilli con carne from a batch cooked last month that was pulled out of the freezer. Hubby put on the rice cooker as `i was leaving the office. I just chopped up some carrot and celery sticks and adjusted seasoning of the chilli. It had been cooked with a buddy who needed to make it kid friendly with respect to heat. We had aji verde (for the chlli) and ranch (for the veggie sticks) and quick pickled cabbage in the fridge. The pickles are a weird colour due to the addition of some red onion that was languishing at the bottom of the produce drawer.
5 -
Mixed leftover vegs with craisins into a savoury cold salad or hot dish. Warmed some of it up with leftover pasta from night.
5 -
I tried beef short with the sous vide wand, and it was a revelation. I only bought one pack but must do a big batch next time to freeze as it cooked for 48 hours at low temperature. Next time I will brown afterwards in the air fryer rather than on a cast iron skillet at high heat. The air fryer is hands off and doesn't smoke up the kitchen. With mash and air fryer roast courgette. Gravy was the liquid that came out of the sous vide reduced with red wine and beef drippings from browning the meat.
5 -
wow that looks really good!!!!
1 -
Tonight's (Wednesday, 12/16) dinner. Tried out a new dish, recipe poster calls it "Mediterranean Chicken." I'd probably just say, "marinated lemon garlic honey dijon baked chicken with veggies," LOL. Zucchini, yellow squash, tomatoes, onion, sweet potatoes (rather than white; it's what I have on hand this week). Pretty tasty, might zing it up next time, and do it earlier in the day so that I might take the time to reduce the cooking marinade into a serving sauce (wife has an early work start tomorrow, so we fast-tracked the service). Might do that for the leftovers for tomorrow …
5 -
… so I did reduce it. Made a great gravy. Took a while, so it wouldn't've helped for dinner at that time. Will help tomorrow night …
4 -
Yum! Mediteranean chicken looks fine @mjbnj0001
@acpgee - sous vide sounds divine! Have not had anything prepared that way, yet.
Accidentally set crockpot to off on my way out this morning. Nicely thawed, transferred to oven roaster. Peppered beef with a ranch bbq packet cooked spicy & tender, a lot of pan drippings for tomorrow.
Served with the last of a cauliflower, carrot, nuts & craisins savoury salad, and last of the tortellini pasta. Tangerine after.
4
Categories
- All Categories
- 1.4M Health, Wellness and Goals
- 398.8K Introduce Yourself
- 44.4K Getting Started
- 261.1K Health and Weight Loss
- 176.5K Food and Nutrition
- 47.7K Recipes
- 232.9K Fitness and Exercise
- 469 Sleep, Mindfulness and Overall Wellness
- 6.5K Goal: Maintaining Weight
- 8.7K Goal: Gaining Weight and Body Building
- 153.5K Motivation and Support
- 8.4K Challenges
- 1.4K Debate Club
- 96.5K Chit-Chat
- 2.6K Fun and Games
- 4.9K MyFitnessPal Information
- 13 News and Announcements
- 22 MyFitnessPal Academy
- 1.6K Feature Suggestions and Ideas
- 3.3K MyFitnessPal Tech Support Questions