What do your meals look like (show me pictures)....
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@fatoldladyonamission Sorry i didn't reply sooner. I just saw your comment about my meals. I would be happy to post recipes for my Cauliflower Lasagna and Veggie Scramble. Both are really simple!
thanks for the recipe, I will enjoy them1 -
"Clean out the fridge before Superbowl" night became "semi-Greek" night -- lemon-garlic baked chicken breasts with a pearl couscous-veggie salad side.
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@crazyravr ....If I ordered lasagna at a restaurant and my Cauliflower Lasagna came out instead, I would be thrilled. It has a delicious flavor, is not as heavy as regular lasagna and I am not personally a huge fan of pasta. My last name is Pappagallo, so you can imagine the amount of Italian food I have eaten in my lifetime.....and I rank this near the top of my favorites. One of the reasons I am not fond of pasta is because of how heavy it feels after you eat it...like a rock in your stomach. This dish doesn't do that, and yet you get all of the amazing flavors. Perhaps you should try it and let me know what you think. By the way...this is not actually low calorie at all....It is a low carb recipe with healthy fats and moderate calories. Thanks for your comments.3
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Cottage cheese salad and sammies for breakfast.
Your cottage cheese salad always looks so good, it inspired me to make some over the weekend, with dill pickle relish, fresh dill, garlic salt, parsley and chopped tomatoes! I am hooked on savory cottage cheese now. (I would insert an emoji but----lol)0 -
This is salmon with pumpkin & cauliflower salad (in the style of potato salad with mayo, dill, capers, whole grain mustard)
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Dangerously Good Ginger Hybrid Soup.
Here’s one to defy categories;)
72-hr bone broth, cooked with tons of ginger.
Strain.
Add lemongrass, dried chiles and more fresh ginger, cook another few hrs.
Salt, pepper.
Stir in a can of coconut milk.
This is your base.
To assemble:
Spiralized veg noodles: I use daikon and carrots.
Put these in the bottom of each bowl.
Add Veggie bounty:
Bean sprouts, mint, basil, cilantro.
Add fun fats: crushed spicy peanuts, avocado.
Add protein: I did seared salmon AND tofu because I’m a lush.
Top with hot broth.
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Lemon-pepper panko fresh fluke (flatfish) baked on a bed of baby spinach, sliced tomatoes and garlic. Side of baked sweet potatoes and broccoli-cauliflower mix with fresh made lowered-fat cheese sauce.
Picture is fish about to head into the oven. Fillets are slightly less than 8oz each, raw.
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purplefizzy wrote: »Dangerously Good Ginger Hybrid Soup.
Here’s one to defy categories;)
72-hr bone broth, cooked with tons of ginger.
Strain.
Add lemongrass, dried chiles and more fresh ginger, cook another few hrs.
Salt, pepper.
Stir in a can of coconut milk.
This is your base.
To assemble:
Spiralized veg noodles: I use daikon and carrots.
Put these in the bottom of each bowl.
Add Veggie bounty:
Bean sprouts, mint, basil, cilantro.
Add fun fats: crushed spicy peanuts, avocado.
Add protein: I did seared salmon AND tofu because I’m a lush.
Top with hot broth.
Looks devine...something I would totally love. Thanks for sharing how you would make it too! (so many people don't post their recipes!)2 -
@ladydy911
Next time try this.
200g broccoli cut up into small bite size pieces.
200g cottage cheese
100g onion finely diced
100g daikon finely dinced
Steam or roast broccoli for few minutes until soft and allow to cool.
Mix everything together and season with salt and pepper.
Try finish all in one sitting
Volume eating at its best.
What is daikon? Can I find it in the USA deep down south?
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Lunch-spinach artichoke hummus, light mozzarella stick, Kalamata olives with bruschetta on a slice of Italian bread. I'll have some Greek yogurt with a few fresh blueberries for my dessert
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Philly cheesesteak stuffed portobellos
(Dare I say) zucchini “lasagne” lol
Enchilada chicken rolls
Fisherman’s stew
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DowntonJul wrote: »
This looks delicious!2 -
"Brown Night" on a wintery, slushy, raw day: turkey burgers, brown rice, sauteed mushrooms, maple glazed carrots.
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crabbybrianna wrote: »DowntonJul wrote: »
This looks delicious!
Agreed!0 -
Those Philly cheesesteak portabellos look amazing. Did you just put the cheesesteak guts inside? How long did you cook the mushrooms? Those are happening in my life ASAP.1
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fitoverfortymom wrote: »Those Philly cheesesteak portabellos look amazing. Did you just put the cheesesteak guts inside? How long did you cook the mushrooms? Those are happening in my life ASAP.
Not to hijack your question, but I made these from Skinnytatse.com last night. I have made them a few times because they are AMAZING. I made a few changes though. I use a lb of meat instead of 6 oz. I use shaved eye of round that I get from my butcher (I phone ahead and he puts it in the freezer for about a half hour to make it hard enough to shave. It makes the best cheesesteaks ever!). I also use Greek yogurt in place of sour cream, but that's just because I do that for all recipes that call for sour cream. Okay, sorry, but I had to share. I hope the original poster still responds to your question 2 -
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Last night’s dinner! Lettuce wrapped bacon cheeseburger3 -
crabbybrianna wrote: »DowntonJul wrote: »
This looks delicious!
Agreed!
Thank you both! It was a America’s Test Kitchen recipe. I’ve been going through their book recently
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lporter229 wrote: »fitoverfortymom wrote: »Those Philly cheesesteak portabellos look amazing. Did you just put the cheesesteak guts inside? How long did you cook the mushrooms? Those are happening in my life ASAP.
Not to hijack your question, but I made these from Skinnytatse.com last night. I have made them a few times because they are AMAZING. I made a few changes though. I use a lb of meat instead of 6 oz. I use shaved eye of round that I get from my butcher (I phone ahead and he puts it in the freezer for about a half hour to make it hard enough to shave. It makes the best cheesesteaks ever!). I also use Greek yogurt in place of sour cream, but that's just because I do that for all recipes that call for sour cream. Okay, sorry, but I had to share. I hope the original poster still responds to your question
Yes! It’s pretty much just cheesesteak guts inside. Microwave the mushrooms for a couple minutes to soften. You cook the steak, onion and peppers in a pan and then put inside the mushrooms and top with cheese. Bake until the cheese is melted. This was the skinnytaste recipe but I swapped out the low fat items for full fat. My husband and I do low carb so anything with extra fat I add
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Tonight’s dinner! Keto-friendly chicken burrito bowl!1 -
lporter229 wrote: »fitoverfortymom wrote: »Those Philly cheesesteak portabellos look amazing. Did you just put the cheesesteak guts inside? How long did you cook the mushrooms? Those are happening in my life ASAP.
Not to hijack your question, but I made these from Skinnytatse.com last night. I have made them a few times because they are AMAZING. I made a few changes though. I use a lb of meat instead of 6 oz. I use shaved eye of round that I get from my butcher (I phone ahead and he puts it in the freezer for about a half hour to make it hard enough to shave. It makes the best cheesesteaks ever!). I also use Greek yogurt in place of sour cream, but that's just because I do that for all recipes that call for sour cream. Okay, sorry, but I had to share. I hope the original poster still responds to your question
That sounds awesome. I'm making them for Sunday night dinner. I will definitely increase the meat.1 -
For next days : fried salmon and shrimps with teryaki sauce
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