A place to share your recipes - 0 week challenge - 2 veg!!!
marcelka77
Posts: 476 Member
cooking challenge
Also, I will be doing Cooking Challenge for week 0. It will run from today april 13th - april 20th . I need the pictures and recepie of 1 dish you were cooking this week for yourself . I will be judging on healthiness, calorie amount and presentation . It can be idea for lunch (pack lunch) , dinner , breakfast or even Snack!!!
You must send picture + recipe here . The requirment this week is you must have two different color vegetables in this meal. (IE, Carrots and Spinach together would work because they are different colors.. ) Any other questions, please feel free to message me here .
Also, I will be doing Cooking Challenge for week 0. It will run from today april 13th - april 20th . I need the pictures and recepie of 1 dish you were cooking this week for yourself . I will be judging on healthiness, calorie amount and presentation . It can be idea for lunch (pack lunch) , dinner , breakfast or even Snack!!!
You must send picture + recipe here . The requirment this week is you must have two different color vegetables in this meal. (IE, Carrots and Spinach together would work because they are different colors.. ) Any other questions, please feel free to message me here .
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Replies
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Jenn's Sunday Brunch Omelet
2 large eggs
1 tbs skimmed milk
1/4 C Shredded Low Fat Marble Cheese
1/2 C Chopped Steamed Broccoli
1/4 C Chopped Red Pepper
- Scramble 2 large eggs with 1 tbs skimmed milk.
- Pour in to preheated frying pan (low heat).
- Add cheese, broccoli, and red pepper.
- Let cook on low heat until able to slide the omlet around.
- fold omelet in half and serve.
**great with a slice of whole wheat toast
Yum Yum!!0 -
I'm on Team Purple.
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OK, I am not sure if this is going to count but I am unable to upload a picture of my lunch. Although, I will still share what I did.
I had my usual turkey ham sandwich today, but I had a left over salad mix sitting in the fridge, and I decided to put it on my sandwich.
My recipe:
Two slices of whole wheat bread-100cal
2 oz of turkey ham-60 cal
Salad mix with tomato, green pepper, and onion-50 cal
Mustard
In addition, I had some baked BBQ chips-110cal and 60 grams of cantelope 20 cal
I am on the purple team.0 -
Not the best picture but super yummy and only 238 calories for 2 cups (without rice). Lol, I don't think there is any shrimp in this picture either. This was a left over plate.... the good stuff always gets picked out before it hits the fridge
1 can Water Chestnuts
1 can Baby Corn
2 cups Sugar Snap Peas
1 small bag Baby Carrots
2 cups Spinach
1 can Pineapple Tidbits
1 Red Bell Pepper
2lbs Shrimp
1 container World Harbors - Sweet & Tangy Island Mango Marinade & Sauce
Sautee Shrimp in pineapple juice (from can) with carrots and peppers
Add remaining ingredients (excluding sauce) when carrots are close to your liking
Stir in sauce when veggies are at your desired texture
Serve over rice
*Sorry I can't be more specific about cooking times... It just depends on how soft or crispy you like your veggies0 -
Do we get extra points for using multi colours :laugh: I am on the BLUE TEAM!!! YEAH!
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I hope this works...never put pictures on a thread before; had to have my son help me! So here's what I made for supper tonight:
Grilled Herbed Dijon Chicken, Raw Broccoli Salad, and Roasted Squash and Peppers
We grilled the chicken breasts (outside over cedar & hickory) with minimal salt; here's the Herbed Dijon Sauce recipe:
4 garlic cloves
1 t. dried rosemary
1 t. dried thyme
1.5 T. white wine
2 T. olive oil
6 T. dijon mustard
Chop/puree all ingredients in chopper or mini food processor. Makes about eight tablespoons.
This sauce is also GREAT when baked on salmon fillets. If you don't like spicy/pungent, just use 2 garlic cloves...four was rather strong, but really yummy! (Two cloves seems to suit the salmon better.)
Raw Broccoli Salad:
10g red onion
100g broccoli
8g slivered almonds
10g dried cranberries
Chop these ingredients fairly small and combine; I even cut up my cranberries with kitchen shears. Then for the dressing, combine:
3 T. nonfat greek yogurt
1/2 t. zulka cane sugar
splash of apple cider vinegar
Mix dressing ingredients well and stir into broccoli mixture. Refrigerate for a while for the flavors to marry! Makes 1-1/2 cups (2 servings)
Roasted Squash and Peppers:
I just sliced red bell pepper and yellow squash into strips, threaded through a red onion ring, brushed them with a teaspoon of olive oil, sprinkled a very-little salt on and roasted them in a 400 degree oven for 15 or 20 minutes. Serve with fresh cracked black pepper!
My plate from above is four ounces of chicken with 1-1/2 tablespoons of dijon sauce; 3/4 cup of broccoli salad with raw red bell pepper garnish; and not-quite-enough roasted squash and peppers! (I was VERY full, but the roasted veggies were soooo tasty!)
Nutritional info for the plate:
Calories: 304
Carbs: 16g
Fat: 11g
Protein: 28g
Sodium: 880mg0 -
Looks awesome!! Yum Yum!!0
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Veggie stir-fry
all fresh veggies
yellow squash
zucchani
red pepper
onion
broccoli
Stir fry in a little bit of olive oil till tender crisp. This pictures shows with Morning Star Crumbles but I have used diced chicken, shrimp - whatever you have a craving for.0 -
Simple easy and one of my favorites
Whole wheat wrap
sauteed chicken
sauteed red and green peppers
and onions
half salt and pepper Yum!
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My easy-to-pack lunch salad:
Pre-bagged lettuce mix
1/2 cucumber - pre-sliced
red, yellow, and orange peppers, pre-sliced
1 package 100-calorie Emerald natural almonds
fat-free dressing of choice (my choice - Maple Grove fat-free honey dijon dressing)
Just mix it all together in a bowl, grab and go!
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Renee
I am on the Yellow Team
Greek Pasta with Tomatoes and White Beans found on AllRecipes.com
Greek Pasta with Tomatoes and White Beans found on AllRecipes.com
Ingredients - Serves 4
2 (14.5 ounce) cans Italian-style diced tomatoes
1 (19 ounce) can cannellini beans, drained and rinsed
10 ounces fresh spinach, washed and chopped
8 ounces penne pasta
1/2 cup crumbled feta cheese
Directions
1. Cook the pasta in a large pot of boiling salted water until al dente.
2. Meanwhile, combine tomatoes and beans in a large non-stick skillet. Bring to a boil over medium high heat. Reduce heat, and simmer 10 minutes.
3. Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly.
4. Serve sauce over pasta, and sprinkle with feta.
This is my healthy spring pasta salad
I substitute less beans, whole wheat noodles, and a smaller serving size for better nutrition.
Calories = 395
Carbs = 63
Fat = 6
Protein = 20
Fiber = 130 -
Farro and roasted butternut squash
1 cup Farro
2 tsp salt
5 cups water
3 cups squash
1 onion
1 T thyme
1 T balsamic vinegar
3 T olive oil
The short version of the recipe is:
you cook the farro according to the package
Toss the onion and squash in the oil and balsamic and roast in a 350 oven for 20 minutes
Then mix it all together.
I was supposed to have Walnut oil and Goat cheese, but I had neither of these.0 -
I love making this dish - my version of southwest chicken salad - for lunch or dinner. I love that it has crunch, flavor and is fulfilling. When I feel like a sandwich version, I use the same ingredients (just less spinach) and put it into a brown rice wrap.
Here is the recipe:
- 1.5 tbsp President's Choice Spicy Chipotle Dipping Sauce (90 cal)
- 75 grams Walmart Oven Roasted Fully Cooked Chicken Breast Strips, Rotisserie (105 cal)
- 4 tbsp Fresh Gourmet Tortilla Strips Tri-coloured (66 cal)
- 25 grams Joe's Tasty Travels Walnut Cranberry Salad Topper (115 cal)
- 3 cups baby spinach (30 cal)
- 1/3 cup carrots, chopped (16 cal)
Total calories: 422 calories
Notes:
- Calorie count can easily be modified for this salad by reducing the amount of dipping sauce, chicken, tortilla strips or salad topper.
- When I take this salad to work for lunch, I usually put each ingredient in separate containers and then mix it up at work. I also like to warm up my chicken a little bit before adding it to the salad.0 -
1 Square Brown Wrap
1 home made spread ( light Greek yoghurt with chives and little salt)
1/2 cup shredded lettuce
4 thin slices of cucumber
few tomatoes
some chicken breast0 -
I made this before I saw the challenge so i can't offer a picture of it.
Whole Wheat pasta with shrimp, tomatoes, and asparagus
4 oz whole wheat linguine (I was really hungry - you can definitely use less)
1 oz 31-40 cooked shrimp (the 31-40 means how many shrimp usually make a pound)
3 oz cherry tomatoes
3 oz asparagus cut up into pieces about 1.5" long
1 Tb garlic (I use the squeezy kind)
1 tsp olive oil
Juice of 1/2 lemon
Bake the asparagus pieces while you wait for your water to boil, 350F for about 8 minutes or so.
While that's happening, put the garlic, cherry tomatoes, and your olive oil in a pan over fairly high heat. Keep stirring them and then when the tomatoes are really hot and soft, smoosh them with a spatula or wooden spoon. When the asparagus is done, add them along with the shrimp to your tomatoes, and add the lemon juice. Just let it keep simmering while your pasta cooks and then when the pasta is done and drained you put the pasta back in the pot, and then add your veggies and shrimp and then take a bite and say "awwww yeah, that's tasty"
I am yellow team. Be jealous.0 -
I don't normally have time to cook and prepare meals like some of the one's everyone else post, but I did make a grilled chicken salad today.
I use chicken tenders, lettuce, tomato, cucumber, and avocado (none in tonights salad though the store didn't have any ripe ones).
The chicken is just grilled in the frying pan (with a little bit of lemon juice to prevent the meat from drying out)
I combined about 1 cup of lettuce, 2 slices of tomato, and a half of a cucumber into the bowl and added the grilled chicken atop the salad! I do not use salad dressing with my salads anymore - just lightly season with salt and paper.
I also make another amazing salad (will post a picture next time I make it.)
baby spinach, 1/2 an avocado, 2 slices of tomato, and feta cheese - seasoned with salt and pepper. ITS DELICIOUS!!!0 -
Late entry for black team okay i have to figure out how to do the picture will repost when i get to a computer
Simple dish :
1/2 red bell pepper
1/2 yellow bell pepper
1/2 green bell pepper
1/2 small onion
4oz lite polska kielbasa
4 oz spaghetti squash
Cook spaghetti squash separately
Sautee remaining ingredients I used pam
Then add the squash
1 serving size (very filling)
276 Cal 13 carbs 16 fat 20 protein
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I stewed a few thin sliced steaks with onions, tomatoes, garlic, and green bell peppers. Below I attached a before and after photo of this dish:
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wow so many nice tasty recipes !!!!
It was so hard to decide ...so at the end everyone who posted recipe got -1Lbs .There are 2 recipes I will definitely try pamcuster's chicken with broccoli salad and carate's girl chicken salad - this 2 recipe get 2lbs0 -
http://www.skinnytaste.com/2012/02/cilantro-lime-tilapia-tacos.html
Sorry this the only way I know how to post!0 -
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Grandma Jackie and itrevino ... Your recipes look very tasty but this challenge has finished yesterday ... There is new food challenge for 1st week http://www.myfitnesspal.com/topics/show/965956-place-to-share-fish-recipes-1st-week-cooking-challenge?page=1#posts-147405190
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I know but still wanted to share :-)0
