What's cookin' for dinner?
DawnInOhio
Posts: 211 Member
I love to hear what everyone else is eating, gives me great ideas! Ah-huh, moments...like I "coulda had a V-8" but only with all your dinners.
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Replies
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I love to hear what everyone else is eating, gives me great ideas! Ah-huh, moments...like I "coulda had a V-8" but only with all your dinners. 0
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I put frozen chicken breasts in the crockpot with a packet of taco seasoning and chicken broth. I'll take 2 forks to shred them and put the chicken in ww tortillas with romaine, tomatoes, and reduced-fat cheese. Taco Tuesday!!0
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Yesterday I made low-cal pinapple chicken with FRESH pinapple. Oh my, that was yummy! Lots of red and yellow peppers, celery, green onion, lean chicken breast, and a little cornstarch. I indulged and had white rice with it, but even so, it came out pretty good for calories.0
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I made some Boneless skinless chicken, with broccoli & spinach...
With a huge Spring mix salad with pickles...
Funny Dinner but We all ate great!!! :flowerforyou:0 -
Roasted Honeysuckle White Turkey Breast Tenderloins Tomato Basil flavored along with fresh frozen peas with a few diced scallions and some garlic and sliced roma tomatoes with grated parmesan and Florida spiced pepper sprinkled over them.0
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Marinated chicken breast in balsamic vinegarette with yellow and red bell peppers. when it was almost done, threw in broc and pea pods.
cooked in the stir fry pan....yummo!
Oh yea and brown rice!
:drinker:0 -
Check this out... for the spicy food lovers (spicy foods like Jalapeno peppers are also a great way to keep that metabolizm up up up!!!)
40 medium shrimp (raw & deveined) steamed just until pink then set aside.
2 tbsp of pure Canadian Maple syrup
2 tbsp of Barbados Hot sauce (Nupak brand...mmmm yellow goodness)
3 green onions chopped
2 jalapeno peppers chopped add seeds as well
2 cups green giant Valley selections frozen veggies "Japanese Mix" (use fresh if ya want, I dont have tonnes of time around dinner so I usually keep things like this around for dinner meals)
**simmer these ingredients together in a wok for about 10 mintues (dont make the veggies mushy or it's gross)
2 cups minute rice brown rice.
once the rice is done toss the shrimp in the veggies and put it on a bed of rice (about 2/3 cup or so)
so good so satisfying so healthy. You can sub the shrimp out for other meat or just leave the meat out entirely. Ill get back to you with all the nutritional info in a minute.0 -
Ummm . . . last night I had grilled cod, brown rice, and sauteed/steamed zucchini and yellow squash. (thinly sliced and with lots of seasonings!) Yum!
You know what's funny - I hated this kind of stuff as a kid. I would eat the normal peas and corn kinda thing but when it came to zucchini and squash and stuff - I hated it! But now that I prepare it myself, I really, really like it. (maybe my mom didn't do it the way I liked it or something?!)
I could sit down and eat a whole plate of steamed veggies now - they gotta be soft and seasoned well, though. (garlic or lemon-pepper and some salt!) 0 -
I realized a while ago why I never liked veggies as a kid, my mom almost always used canned. I hated asparagus and spinach, even green beans and peas...think about it? How gross are all those canned?:noway: Now I love them, and have taught my mom to use fresh, also!Ummm . . . last night I had grilled cod, brown rice, and sauteed/steamed zucchini and yellow squash. (thinly sliced and with lots of seasonings!) Yum!
You know what's funny - I hated this kind of stuff as a kid. I would eat the normal peas and corn kinda thing but when it came to zucchini and squash and stuff - I hated it! But now that I prepare it myself, I really, really like it. (maybe my mom didn't do it the way I liked it or something?!)
I could sit down and eat a whole plate of steamed veggies now - they gotta be soft and seasoned well, though. (garlic or lemon-pepper and some salt!)0 -
Check this out... for the spicy food lovers (spicy foods like Jalapeno peppers are also a great way to keep that metabolizm up up up!!!)
40 medium shrimp (raw & deveined) steamed just until pink then set aside.
2 tbsp of pure Canadian Maple syrup
2 tbsp of Barbados Hot sauce (Nupak brand...mmmm yellow goodness)
3 green onions chopped
2 jalapeno peppers chopped add seeds as well
2 cups green giant Valley selections frozen veggies "Japanese Mix" (use fresh if ya want, I dont have tonnes of time around dinner so I usually keep things like this around for dinner meals)
**simmer these ingredients together in a wok for about 10 mintues (dont make the veggies mushy or it's gross)
2 cups minute rice brown rice.
once the rice is done toss the shrimp in the veggies and put it on a bed of rice (about 2/3 cup or so)
so good so satisfying so healthy. You can sub the shrimp out for other meat or just leave the meat out entirely. Ill get back to you with all the nutritional info in a minute.
Ok grand totals for anyone interested in the above meal, keeping in mind that for one serving I used 13 shrimp, 1 cup of the cooked veg and 2/3 cup of the brown rice:
346 calories, 61g carbs, 4g fat and 21g protein.... Im super full!!!0 -
leftover home made chili mixed into some smart choice pasta for a nice chili-mac - and salad on the side.
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Yesterday I was a little bad, but not too much. I put my rice in a rice cooker with a roma tomato, and onion, then boiled chicken with garlic and onlion. Then I shredded it all up. It was my spanish rice and chicken, that i just mixed together in a bowl with no tortilla. I had a small portion, but it was very filling. I have school tonight, so I am just having a smart one :frown:0
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Ummm . . . last night I had grilled cod, brown rice, and sauteed/steamed zucchini and yellow squash. (thinly sliced and with lots of seasonings!) Yum!
You know what's funny - I hated this kind of stuff as a kid. I would eat the normal peas and corn kinda thing but when it came to zucchini and squash and stuff - I hated it! But now that I prepare it myself, I really, really like it. (maybe my mom didn't do it the way I liked it or something?!)
I could sit down and eat a whole plate of steamed veggies now - they gotta be soft and seasoned well, though. (garlic or lemon-pepper and some salt!)
That's the total opposite of me. I have always loved zucchini and squash and despised peas and corn. I also hate green beans. I like weird vegetables. Eggplant, asparagus and spinach are favorites of mine.0 -
Subway here...6 inch turkey on whole wheat w/ tomatoes, onion, green peppers, cucumbers, lettuce, and mustard. Added in a clementine and 1/2 serving of mini pretzels.0
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I "browned" chicken breast with pam. added a sweet onion chopped, a few sliced mushrooms, baby carrots, garlic and italian spices. When this was cooked, I added a can of Healthy Request Cream of Chicken soup and water, as it started to bubble, I added frozen peas and corn (just a small amount for color mostly). Served it over a small amount (about an oz) of whole wheat linguine.
Good stuff! It served 6 of us with a little left over for my wife's lunch tomorrow.0 -
I'm doing a repeat of yesterday's lunch: poached cod, baby greens with blue cheese & pine nuts, brussels sprouts. Then I have ~350 cals left, will have to figure something out. :happy:
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I made delicious enchiladas. I used whole grain tortillas and low-fat ingredients. I can share the recipe, but don't have the calorie count figured out! They were yummy!
Jess0 -
Marinated chicken in fat free cesar dressing and cooked it on the grill
small baked potato with spray butter
and green beans
yum yum0 -
I'm staying late at work for the next few weeks, which means morning star chik patties on weight watchers bread
Hooray for simplicity!0 -
This recipe is really good, tastes like you're cheating on yummy comfort food. But I use fat free cream of mushroom soup and light sour cream.
STOVE TOP One-Dish Chicken Bake
Prep Time:
10 min
Total Time:
40 min
Makes:
6 servings
What You Need!
1-2/3 cups hot water
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
Make It!
PREHEAT oven to 400°F. Add hot water to stuffing mix; stir just until moistened. Set aside.
PLACE chicken in 13x9-inch baking dish or 2-qt. casserole dish. Mix soup and sour cream until well blended; pour over chicken. Top with stuffing.
BAKE 30 min. or until chicken is cooked through.
Serving Suggestion
Serve with a steamed, green vegetable such as broccoli and a glass of fat-free milk.
Special Extra
Prepare as directed, topping chicken with 1 cup frozen mixed vegetables before covering with soup mixture.
Nutrition Infomation
Calories
320
Total fat
12 g
Saturated fat
4 g
Cholesterol
80 mg
Sodium
880 mg
Carbohydrate
24 g
Dietary fiber
1 g
Sugars
3 g
Protein
29 g
Vitamin A
2 %DV
Vitamin C
0 %DV
Calcium
6 %DV
Iron
15 %DV0 -
I found this great Black Bean and Corn Chilli recipe today which i'm going to try out. Only 100 Calories per serving so I will probably add some chicken to it and eat it with brown rice or a corn tortilla.
Ingredients (makes 6 servings)
1 clove garlic or 1 tsp garlic powder
1/2 cup onion
15 ounce can black beans, drained, rinsed (95047)
15 ounce can tomatoes (97116)
17 g (1 Tbsp) tomato paste with salt (97138)
1 cup frozen corn (88830)
1 tsp sugar
1 tsp chili powder
1 tsp cumin
1/2 cup chopped green pepper
Saute onion and garlic until onion is clear, add beans, tomatoes, tomato paste, corn, sugar and spices. Mix and heat to boiling then reduce heat and simmer
Add green pepper and continue to simmer till tender.0 -
Tonight is brown rice, baked Talapia and green beans.0
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I'm making pork loin chops with brown rice and mixed vegetables. Boring maybe... but I havn't had pork chops in awhile and I am missing them :ohwell: :flowerforyou:0
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Tonight looking at Barley Risotto with cauliflower and red wine.
Last night was Cabbage with Lentils and pinto beans.
Both from Recipes for Health from the NYTimes.0 -
Tonight will be French Onion soup that I have simmering away in the crock pot. When every one gets home, I'll put the soup in bowls, add a crusty piece of WW bread and top with Gruyere cheese (or Mozzarella) then bake until bubbly. I'm serving this with a large fresh vegetable salad, lightly tossed in my own olive oil & ume plum vinegar dressing. Also have some homemade herbed Focaccia bread for the gang to dip in balsamic vinegar & olive oil.
The bread is easy ...
I throw this all in my kitchen aid mixer and knead for 10 minutes
2 c. hot water
1 TB of Agave Nectar or Honey
2 TB of yeast
splash of olive oil
2 tsp salt
5-6 c. of whole grain bread flour OR a mix of white & wheat flour
Let rise for 45 minutes
Then divide in 2, knead into 2 round disks and place on cookie sheets
Make finger dents in the top, drizzle with olive oil and sprinkle with dried, basil, oregano, rosemary, coarse sea salt & powdered garlic.
Bake @ 350 until it smells SO good you have to take it out of the oven
cut each disk into 8 wedges, 100 calories each0 -
Hi :flowerforyou:
I'm having one piece of Stouffer's French Bread Pizza. I've been craving it for days! I'm finally getting to eat it :drinker:0
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