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

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  • BarbaraHelen2013
    BarbaraHelen2013 Posts: 1,940 Member
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    My first foray into PB2 cooking.

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    It won’t be the last! Amazingly minimal calories but maximum taste.
  • MinTheKitCat
    MinTheKitCat Posts: 173 Member
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    @BarbaraHelen2013 did you use the pb2 in the curry sauce? Did you have any issues with it clumping?
  • BarbaraHelen2013
    BarbaraHelen2013 Posts: 1,940 Member
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    @MinTheKitCat - I mixed up the PB2 with water until it was smooth and the thickness of standard Peanut Butter, then added the soy sauce and lime juice to that, plus a little mirin, minced garlic and ginger.

    I think if I’d tried to just add the PB2 powder to the sauce it would be difficult to get it to mix in smoothly.
  • Safari_Gal_
    Safari_Gal_ Posts: 1,461 Member
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    acpgee wrote: »
    The prep work for pad thai. Stir frying goes so quickly my cookbook recommends to have everything prepped and measured out prior to cooking.
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    Wow! That looks awesome! Can’t wait to see the finished product 💫
  • PAPYRUS3
    PAPYRUS3 Posts: 13,259 Member
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    @acpgee - Curious what cookbook you were using. Yummy dinner I'm sure.
  • o0Firekeeper0o
    o0Firekeeper0o Posts: 416 Member
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    Safari_Gal_ wrote: »
    Soba on a snowy day...

    •buckwheat soba
    •koikuchi shoyu dipping sauce

    This is one of my FAVORITE foods. I don’t eat it often but it’s always a joy when I do get to have it

  • LazyBlondeChef
    LazyBlondeChef Posts: 2,809 Member
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    Grilled pork chop, Palmini linguine w/pesto and a sprinkle of grated parm, salad of romaine, tomato, olives, provolone & Caesar dressing.

    This was my first time trying the Palmini linguine (made of hearts of palm). The packages suggests rinsing and eating as is or boiling for 8 minutes or so to soften. I rinsed but warmed it in a pan with the pesto. It was al dente but it has a weird acidic flavor that I didn't care for so I won't be buying it again. On the plus side at 20 calories for a 4oz portion it is a nice balance with the highly caloric pesto. Tomorrow I'll try boiling it to see if that gets rid of the acidity.

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  • MinTheKitCat
    MinTheKitCat Posts: 173 Member
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    Sunday brunch day😊
    Savory French toast with eggs and sautéed veg
    Dinner was a salad with some leftovers of my first attempt at masala dosa and some guacamole in honor of the Super Bowl

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  • acpgee
    acpgee Posts: 7,607 Member
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    PAPYRUS3 wrote: »
    @acpgee - Curious what cookbook you were using. Yummy dinner I'm sure.

    For Thai I used David Thompson. Google him for his credentials as an Aussie chef who had a Michelin starred Thai restaurant in Bangkok). I like his first cookbook "thai food" the best. Recently got his newer "Thai Street Food" for my birthday and that's where the picture is from. However the second book is a massive, cumbersome coffee table book with lots of photos and a whopping 34cm x 27cm x 4.5cm, so it doesn't fit on the shelf I keep other cookbooks on. The recipe for Pad Thai is in both, and the same, except that the newer version gives quantities for 2 servings instead of 1 and measurements got more accurate (weights instead of handfuls).
  • AlettaJean
    AlettaJean Posts: 23 Member
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    o0Firekeeper0o wrote: »
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    My great-aunt’s chicken casserole recipe from the back of a chip bag in the 60’s. Even with a few clever calorie-saving tricks by yours truly, a big huge portion is about 640 calories, so you can imagine how delicious the “fully authentic” version is ;)

    Glad you are enjoying your aunts recipe.This looks a bit like a casserole my mom used to make with Fritos in it. I'd hate to guess the calorie hit of that one.

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