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

crabbybrianna wrote: »

DowntonJul wrote: »

This looks delicious!

Agreed!

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

Last night’s dinner! Lettuce wrapped bacon cheeseburger

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

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.

I guess this is a hamburger helper type of meal but a couple things might make it worth the post.

1. Those are about two ounces of radish greens sautéed with the rest of the dish. First time I've cooked with them. They are surprisingly nutritious, taste good in this kind of preparation, and in a sense they're free; I've been throwing them away all my life. Nutritional data and more information can be found here. I won't be tossing radish greens out anymore.
2. I gave up processed meat the first of the year and assumed that was the end of my sausage days. This is fresh chorizo made in a chain produce/grocery/health food store called Sprouts which is becoming my favorite place. It is uncured and made with 85% lean ground chuck. You have to add fat to cook with it but I used one tablespoon of olive oil, pretty healthy I think.

JL2513 wrote: »

Birthday cake round 2: matcha black sesame

Lucky girl! Happy 2nd birthday:)

Beans and Rice

Andouille sausage, poblano pepper, tomatoes, and black beans over brown rice.

For a rainy February Sunday dinner ... appetizer of fresh-made slowcooker cauliflower soup, entree of baked-broiled marinated barbecue chicken breast, roast gold potatoes and microwaved frozen veggie mix.