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

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Linguine alle vongole

Food porn...sorry gotta report this post ha ha seriously though that picture should have come with a warning of some kind!

white fish fillet, squid and rice. 621 calories


Filo pastry pizza with ham, mozarella, tomato, salsa and spring onion 533cals

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Had a hankering for some Mac & Cheese that night...this was from a few nights ago...happened to have the pic on my phone

I made "chips" for the first time in ages today.



A large serving is Approx Calories: 335cal
Approx Carbs: 78g
Approx Fat: 1g
Approx Sugar: 3g
Approx Fibre: 6g
Approx Protein: 9g

Recipe over on http://chunkyferret.blogspot.co.uk/2013/01/recipe-chunky-chips.html

I just realized that this thread seems to be a continuation of the other one? It's a little confusing as to which one is supposed to be used but I thought I'd post here as well, just in case.

i made a lentil stew, served it into individual ramekins, and baked it with a polenta and cheddar topping. the stew on its own is 156 calories a bowl. with the polenta and cheese it's 329 a bowl. super filling low calorie meal with protein and fiber. definitely going to make it again



Lentil Soup

2 cups dried lentils (i used spanish brown lentils)
4 cups water
1 tablespoon olive oil
1/2 onion, diced
3 cloves garlic, minced
1 serrano chile, minced (could use a jalapeno as well)
1 cup shredded carrots (i coarsely chopped them so none of the pieces would be too long)
1 large celery stalk, diced
1 can diced tomatoes (i used garlic and onion petite cut but fire roasted would be a nice spin on it too)
3 cups vegetable stock
1 bay leaf
1 teaspoon ground cumin
1 tablespoon chili powder

Put the lentils, 4 cups of water, and a decent pinch of salt into a sauce pan. Bring to a boil, reduce heat, and simmer, covered, for about 20 minutes. At that point the lentils should be softened up a bit and they will have absorbed most of the water.

In a large pot heat olive oil, then saute the garlic, onions, and pepper in it. When softened add in the carrots and celery, cooking for a few minutes.

Add in all of the lentils (with any remaining water) and all of the other ingredients into the pot. Cover and simmer for about 20 minutes. Depending on the sodium content of the things you use, feel free to salt and pepper more to taste.

When the soup is done cooking stick an immersion blender in the pot to puree 30-50% of the soup in order to make the "broth" nice and thick. If you don't have an immersion blender just transfer some of the soup to a regular blender and then puree it that way. You could skip the step all together if you're just eating the stew, but if you want the polenta topping you'll need it thick enough to bear a little weight - otherwise the polenta would probably just sink


Polenta Topping

1 cup polenta
3 cups water
1 tablespoon butter
1 cup shredded cheddar

I like to cook my polenta in the rice cooker but you can do it on the stove top as well. Cook this while you are simmering your soup, as it will take the same amount of time.

Combine polenta and water in rice cooker, along with a pinch of salt for flavor - I used a little less than a teaspoon. Cover and cook for 20 minutes, stirring occasionally, or until the polenta is a soft porridge-like consistency. Stir in a tablespoon of butter at the end.

You could spoon the polenta right onto the soup, but I actually filled mine into a piping bag and squeezed it into the bowls that way. Once the soup ramekins are topped with polenta, sprinkle a bit of cheese over each one.

I baked them at 400F for 15 minutes, but popping it under the broiler would work just fine too I think

This is the soup i make when i have greens i need to use up. We had two big bunches of swiss chard and spinach from our co-op basket, and I put both of them into this one pot of soup. It may sound (and look?) a little weird, but it actually tastes like a simple potato soup... just happens to be jam packed with veggies that give it a pretty color and nutritional value.



Here is what went into it (sub whatever greens you like):

1 tablespoon olive oil
1/2 onion, diced
4 cloves garlic, minced
1 bunch spinach, coarsely chopped
1 bunch swiss chard, coarsely chopped
1 russet potato, grated (you could dice it too, but I like how quickly it cooks when it's grated)
2 red potatoes, diced
2 light vegetarian italian sausage links, crumbled (obviously you could use regular sausage )
2 ounces of reduced fat cream cheese
3-4 cups of low sodium stock

For seasonings I used a fresh rosemary, one bay leaf, some fresh thyme, and a tooonnn of black pepper for a nice kick. I don't have exact measurements on the herbs but I'd guess roughly 1 tablespoon of rosemary and a teaspoon or two of thyme. I put the rosemary in the skillet while I'm heating the olive oil, everything else gets thrown in when the stock is added.

Cook the onions and garlic in the olive oil for a few minutes. Add the shredded russet potato and a dash of salt. Let it cook with the onions and garlic for just a couple of minutes before adding enough stock to just cover the potatoes - more liquid yields more soup but a thinner base.

In another skillet (I used nonstick so I didn't need more oil) cook your diced red potatoes and crumbled sausage. Since I use a vegetarian sausage it is pre-cooked and I can throw it in together. If you're using meat you'll probably want to brown it in the pan first to make sure it's thoroughly cooked through, then toss in your tators. Season with a little salt and pepper. I kept the heat sooort of high so everything got a little brown and crispy around the edges.

Add all of the greens to the soup pot, stir and let it wilt for a couple of minutes. Remove the bay leaf, stick an immersion blender in there and puree it up until it is nice and smooth. Alternatively you could transfer the soup to a regular blender for this step, but the immersion blender is much easier if you have one.

Stir in the cream cheese until melted and add in the red potatoes and sausage before serving.

Makes 4 nice sized servings at 258 calories each.

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What!!!!! All this hefty meals? Please indicate the amount of calories per plate so i am not misguided, because I'm planning for dinner right now & I'm dead hungry!

I just had this for lunch:



2 Cups Lettuce
About 3 ounces of shrimp cooked in bacon grease
1 slice of bacon
And dressing made from veganaise, lime juice, dill & chipotle sauce.

302 calories.

My favourite lunch at the moment - poached eggs on toast with goat's cheese and spinach and sauteed mushrooms, drizzled with truffle oil.

I'm drooling. That looks fabulous!