What do your meals look like (show me pictures)....
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My lunch today, prosciutto coverd basa fillet, with green salad and stuffed olives. I don't know how good it looks but it's pretty delicious!0 -
bump!0
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BUUUUUUUUUUUUUUUUUUMP!!!0
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BUMP!0
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Bump for later!0
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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!0 -
Today I made the following:
Turned yesterdays garlic spinach and cherry tomato polenta into polenta cakes
Pan fried polenta cakes
Topped the polenta cakes with eggs in purgatory (eggs poached in a spicy tomato sauce)
OMG!! That looks so good!0 -
white fish fillet, squid and rice. 621 calories
Filo pastry pizza with ham, mozarella, tomato, salsa and spring onion 533cals
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no doubt double bump looks amazing!1
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bump0
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Bumpity bump........0
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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 phone1 -
Value Time - Enriched Long Grain White Rice Uncooked
Latortilla Factory - Smart & Delicious Tortillas High Fiber
Dairy - Kraft - Monterey Jack Cheese
Bush's - Best Black Beans Frijoles Negros* (Corrected)
Tostido's - Chunky Salsa1 -
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.html1 -
Sesame Chicken recipe from here (it was delish, I super duper recommend it):
http://www.food.com/recipe/healthy-sesame-chicken-82915
It looks delicious! Thanks for the link, I will try it someday!
Stuffed baked potatoes, "viande des grisons" & salad with yoghurt dressing - 330 cal
Baked gnocchetti with tomato, spinach & parmesan cheese - 265 cal (for 125g gnochetti)
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Cannolis
Tray of chipotle and lime chicken and cheese enchiladas
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Tonight's meal - Orange-Soy Chicken and Veg StirFry with scallions and sriracha. Super easy and great post-run meal.
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It's not a salad!!
Prawns with lime/chilli caramel.0 -
Some nice posts here . I’m looking for inspiration as my boyfriend doesn't really like many vegetable's (He's more of the meat/ takeaway lover and can handle foods like that because of his job) I’m trying to incorporate healthy foods.0
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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 think1
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