What was the last meal you cooked?

atheistred89 wrote: »

bigbandjohn wrote: »

Sauerbraten with Red Cabbage, Green beans, applesauce, and spaetzle. All homemade.

I made Sauerbraten for the first time over Christmas myself. With red cabbage and mashed potatoes. Also had carrots and onions cooked up with the roast (which my husband said wasn't authentic but oh well, tasted good to me lol).


Yesterday's dinner was healthy request cream of mushroom chicken in the Crock-Pot with a container of baby bella mushrooms. Small boiled potato and a steamed veggie on the side.

Carrots and onions do go into the brine/marinade that the meat goes in for a week. After that you usually strain it, but I see no reason why you can't include the veggies while you cook... even fresh ones. It is a type of pot roast, after all.

Last night was a one pot beef stroganoff. Worked out well.

Cauliflower and potato soup with nutmeg and croutons made from NYE’s leftover crostini 🍲

Breakfast this morning:

6 egg whites scrambled with Mrs. Dash extra spicy seasoning and cracked black peppercorns with a slice of jalapeno cheese and turkey pepperonis topped with green jalapeno hot salsa. An eggo waffle with a little bit of low Sodium peanut butter on it and sugar free low calorie syrup. Under 400 calories and super filling!

Meal prepped on Monday night for 4 days (no pictures)

Breakfast- ground turkey sausage, scrambled eggs and hash browns
Lunch- vegan lentil chili (added seasoned and ground turkey to hubby’s prep bowls)
Dinner- slow cooker teriyaki chicken, coconut milk jasmine rice, stir fry veggies
Snack- sloppy “gyms” (ground sirloin + ragu) to be eaten with pita pockets

Non-cooked foods included avocado toast w/ hard boiled eggs, cottage cheese, honey crisp apples with sliced white cheddar

Rib Eye steaks with sauteed mushrooms and blue cheese crumbles, brussel sprouts w/ bacon, minced garlic & fresh grated Parmesan. Tonight we feast... low carb style!

Just joining in so no photos yet, but we are trying out lots of new recipes! This week we’ve had:

Veggie-Loaded Fried Rice
Ham and Bean Soup w/ Cornbread
Hong Kong Style Baked Pork Chop Rice
Spaghetti Squash w/ Sweet Potato Cream Sauce
Parmesan-Mushroom Quinoa

Much to my (pleasant) surprise, my 6yr old hasn’t turned up his nose to a single dish!

"Soup season" continues with a curried lentil-carrot soup. It's a wet, cool January day, and I'm not motivated to ride my bike in the rain, nor walk, so what's left for a guy to do? January household organizational chores and cook, obviously, LOL. This is a thick, hearty, filling, healthy soup.

Pics:
(1) prepped and going towards 60-min simmer
(2) done and blended with immersion blender
(3) served (this is my Food Magazine cover shot, LOL). That's a dab of greek yogurt as a garnish.

Mexican Squash Casserole for dinner tonight.
Frozen Blueberry and Greek Yogurt Bites for desserts for the week.

We felt like eating plantains, so we were inspired to make a south of the border meets Italian lasagna. We used annatto seeds oil to colour and flavor the minced beef, fried the slithers of plantain to mimick lasagna, used crema in place of ricotta and Oaxaca cheese instead of mixed Italian cheeses. Naturally, we add sofrito with sweet Mexican chili to add that layer of flavor above the nuttiness annatto lends. There is also pimento + blue cheese stuffed olives within the layers. Sooooo good!

Thai noodle dish with stir-fry veggies, chicken, and a spicy peanut sauce. c: