MEAT Me at the Beach: 7/14-7/17 weigh-in

BUMP

My computer crashed at home this weekend so I had to wait until I got to work today to post this. I weighed in at 182, down .2 pounds. Getting a new computer this week so I'll be able to post again this weekend.

bump. FYI- I was at no gain or loss as of last week as well...

Sorry I have been missing, been going through some stuff.

Thanks,
Michelle

bumpity bump.
bumping my chart as well.
Current Weight (As of today): 218.0
Challenge Goal Weight (for Sept. 1st): 207
Weight Category: reduce....getting rid of plenty...trimming 16-20

6/9: **start of challenge** 227
6/16: 225
6/23: 223.7
6/30: 220.5
7/7: 218.0 <<<reached and passed mini goal weight of 220 >>>
7/14:
7/21:
7/28:
8/4: <<<mini goal weight _214__>>>
8/11:
8/18:
8/25:
9/1: <<<challenge goal weight _207__>>>

bump

Happy Monday :flowerforyou:

Bump

Oooh, cool challenge, I'm looking forward to seeing everyone's recipes. I'm going to share my favourite "use up all the miscellaneous half-veggies in the fridge" recipe - my healthy version of fried rice.
It's great with an egg on top, or some avocado. Add chili sauce or diced chillies if you like it hot. This makes a decent sized batch so it makes great leftovers for lunch.
I've included the nutrition stats from my recipe but yours might vary depending on which veggies you use and whether you include the chorizo.

Bella’s Special Fried Rice

500g chicken tenderloins, diced
50g chorizo sausage, diced
1 brown onion, diced
1 tsp crushed garlic
1 carrot, diced
1 tsp fennel seeds
1 red capsicum (bell pepper), diced
1 medium zuccini, diced
1 cup button mushrooms, diced
1 cup cabbage, sliced finely
3 cups brown rice, cooked
1 tbsp soy sauce

Heat a non-stick wok or frypan, spray with spray oil and cook chicken over medium heat until brown and cooked through. Remove chicken from pan, set aside.
Add chorizo, onion, garlic, fennel seeds and carrot, cook until onion is tender.
Add capsicum, zuccini, mushrooms, cook until just tender.
Add cabbage, cook for a few minutes. Add chicken back to pan.
Add rice and soysauce, stir it all up until heated through.

Serves 6. Stats per serve:
Cals: 261
Carbs: 31
Protein: 25
Fat: 7
Sodium: 367

Handy hints:
- Serve with an egg on top (I cook them in non stick pan with no oil) - add 70 cals.
- Also great with prawns (shrimp) instead of chicken. Or leave the meat out for a vegetarian dish. I'd add some chilli sauce for extra flavour in a veggie version.
- It is a little high in sodium, you can leave the chorizo out to cut this almost in half.
- Use whatever veggies or leftover meat you have. Frozen veggies would be OK too, though I think it will be tastier with fresh if you have them.

anyone else here on a high calorie diet??

how high are we talking - my cal goals are 1580 (were 1620 a couple of weeks ago)....

no, am talking more 3,500-4,000 calories usually (occasionally more)

This Week's Challenge: What's for dinner?

Prawney Tomatoey Vegetabley Sauce for pasta/spaghetti.

Ok, so this is a homemade recipe that I use all the time, I make it slightly different every time, so feel free to play around with what you like/don’t like about it, throw in whatever veg you have in your fridge/like, Chuck chilli/paprika/herbs in to suit your palate…for me it’s always slightly different but this is the basis of it.
It’s not an exact science at all.
For example if I need more cals one day I add in frozen peas, or cherry tomatoes too.
The sauce serves 4 HUGE adult portions at about 200cals each (depending on exactly what you put in) but you could totally serve 6 or 8 if you wanted smaller portions or were watching the cals.
Oh and the timings are all kinda approximate, if it looks right it’s probably fine – there’s nothing in here that’s uncooked so there’s nothing to go wrong by over/undercooking.

I apologise if I’ve used British words and havn’t provided a suitable translation… the measurements are all in grams but, it doesn’t have to be exact if the quantities are different in the USA…I normally just use measurements in whole vegetables or cans or whatever.


TOMATO VEG SAUCE WITH PRAWNS (for spaghetti)

Serves 4
1 large onion (diced)
2 cloves garlic (crushed/finely chopped)
2 x large peppers (I normally use 1x red and 1x yellow) (diced)
2 x courgette (zucchini) (diced)
1 x 400g can chopped tomatoes
140g (ish) tomato puree
1 x stock cube (I try to use vegetable or fish, I dissolve it in the can the tomatoes in a little boiling water and then throw in)
400g frozen (cooked) prawns (these might be called shrimp in the USA?)
A few sprays of less than 1cal spray fat (FryLight in the UK)

Method
1. Chop all the veg.
2. Spray a large pan with the spray fat over the heat, add the onions and the garlic and soften (3 mins?)
2. Add the courgettes and peppers, soften (4 or 5 mins?)
3. Add the can of tomatoes, and the tomato puree. Dissolve the stock cube in a little boiling water in the can to get all the remnants from the can of tomatoes out into the pan. Simmer for about 4 or 5 mins.
4. Check the seasoning, add chilli/herbs/pepper/whatever takes your fancy to make it taste right. Add the prawns. Simmer for about 5 mins. Make sure the sauce is lovely an hot and the prawns are warmed through.
5. Serve over spaghetti/pasta/rice/whatever takes your fancy.