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

i made some ricotta gnudi with basil and swiss chard. served them with a bit of marinara and it was awesome - my first time making gnudi.

spaghetti squash marinara bake (layer marinara, spaghetti squash, sauteed mushrooms, garlic, broccoli, spinach, ricotta, mozzarella, parmesan - layer again and top with marinara and mozzarella, bake at 350 until cheese melts)


not meals, but desserts i made for thanksgiving dinner at my job tomorrow with our residents. i am lazy though and i also am doing a frozen sweet potato pie and frozen apple pie. i don't like baking THAT much, cooking is way better

cannoli dip, chocolate chips not added yet:


homemade cinnamon sugar tortilla chips for the cannoli dip:


no bake pumpkin cheesecake recipe from skinnytaste.com


cinnamon swirl bread, used applesauce instead of oil:

Your Spaghetti Squash Marinara sounds, and looks amazing! Going to give this a try. How do you make Spaghetti Squash?

thanks so much for posting the no bake pumpkin cheesecake recipe.... i just stalked skinnytaste.com for said recipe and ended off printing 10+ pages of recipes. i hate you.

lol i love her blog! chocolatecoveredkatie is another favorite of mine and our own goudamonster from mfp her recipes are bomb too! lol sorry but glad you found some good recipes!

drool, i LOVE ricotta!
share recipe? :flowerforyou:

It's pretty simple, but not exactly low calorie. I calculated the recipe as making 4 servings but we ended up splitting it 3 ways instead (I originally planned on having 1/4 with a salad).

I sauteed a clove of garlic and about a cup of swiss chard in maybe 1/2-1 teaspoon of olive oil. Let it wilt down, then take it off the heat and let it cool (I popped it in the freezer to hasten the process). Strain 1 pound of good whole milk ricotta cheese and pop it in the food processor with the sauteed and cooled chard, a couple of tablespoons of fresh basil, 1 1/2 teaspoons of egg replacer or corn starch, 1 teaspoon of salt, 1/2 teaspoon fresh black pepper, 1/4 cup grated parmesan. Blitz all this together until smooth and creamy. Transfer cheese mixture to a bowl and sprinkle about 1/2 cup of flour over the top. Gently mix it in until a ragged dough forms. Oil your hands and shape approx. 1 tablespoon of dough into an oblong oval shape. Cook them in gently boiling salted water. Remove when they float to the top. After I removed them I transferred them into a hot oiled skillet to sear the edges a bit.

1/4 of the recipe as I logged it (which includes pan frying in a teaspoon of oil and about a half a cup of marinara per plate) was 384 calories. 1/3 would be around 500. Omitting the sauce and pan frying makes 1/4 of the recipe just under 300 calories and 1/3 of the recipe 388.

Dinner, pork and spicy sausage crockpot chilli

Another tasty salad, but added some bacon bits on this one and am drinking a cup of hot chocolate to warm up

drool, i LOVE ricotta!
share recipe? :flowerforyou:

It's pretty simple, but not exactly low calorie. I calculated the recipe as making 4 servings but we ended up splitting it 3 ways instead (I originally planned on having 1/4 with a salad).

I sauteed a clove of garlic and about a cup of swiss chard in maybe 1/2-1 teaspoon of olive oil. Let it wilt down, then take it off the heat and let it cool (I popped it in the freezer to hasten the process). Strain 1 pound of good whole milk ricotta cheese and pop it in the food processor with the sauteed and cooled chard, a couple of tablespoons of fresh basil, 1 1/2 teaspoons of egg replacer or corn starch, 1 teaspoon of salt, 1/2 teaspoon fresh black pepper, 1/4 cup grated parmesan. Blitz all this together until smooth and creamy. Transfer cheese mixture to a bowl and sprinkle about 1/2 cup of flour over the top. Gently mix it in until a ragged dough forms. Oil your hands and shape approx. 1 tablespoon of dough into an oblong oval shape. Cook them in gently boiling salted water. Remove when they float to the top. After I removed them I transferred them into a hot oiled skillet to sear the edges a bit.

1/4 of the recipe as I logged it (which includes pan frying in a teaspoon of oil and about a half a cup of marinara per plate) was 384 calories. 1/3 would be around 500. Omitting the sauce and pan frying makes 1/4 of the recipe just under 300 calories and 1/3 of the recipe 388.

that doesn't sound too crazy. could i do that by wilting spinach leaves too?
thanks for sharing!

Stuffed peppers with cauliflower rice, pinto beans, corn, ground beef, hot salsa and cheese mmmmm

broccoli and three mushroom (brown butter, shiitake, white beech) stir fry with grilled tofu topped with spicy peanut sauce.

Salmon and potato omelette (455 calories)


Salmon and mushroom stir fry (341 calories)


Egg crunch salad made with half a block of uncooked maggi noodles (LOL) (423 calories)

BUMP

thanks, meagalayne i'm just taking these with my cell phone, but i can't help but try and make it look a little pretty, hehe.

i had a fair amount of leftover peanut sauce from last night. north texas froze over last night which means it's perfect hot soup weather. i took the leftover peanut sauce, added some coconut milk, diced tomatoes, swiss chard, roasted peanuts, and a few extra spices to make a kind of thai inspired peanut soup. served it with wild rice and farro. it was really awesome. not low calorie - but delicious and warming. :]

Take out yellow chicken curry with peppers and homemade cauliflower rice




Taco salad from Whole Foods

can you share the cinnamon bread made with apple sauce? Yours looks great!

made pumpkin pancakes with a brown butter maple syrup glaze for breakfast. 400 cals for 3 pancakes.