What was the last meal you cooked?
Replies
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Sorry no picturebut have a pot of beef barley soup on stove, lots of veg in it and light on the barley. Will eat this with a salad for a few days.2
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Crock pot cranberry meatballs, steamed broccoli and sweet potatoes
This weekend it was a quick chicken and dumplins (which was AMAZING), pork tenderloin and roasted green beans
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Baked Mediterranean-style lemon chicken. Served with brown rice and steamed mixed veggies. That's for the family. For me: this still being "soup season," I had the last portions of the curried carrot soup from the other day. The curry flavor gets better as time goes on. Of course, I *DID* have a piece of the chicken; you know, for strictly, um, quality-control purposes (LOL).
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Last night was yummy roasted chicken sausage with roasted squash, brussel sprouts and apples1
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OK, another "soup season" entry. Or entree, LOL. For lack of a better name, this is "Doctor's Winter Veggie Soup," and the recipe is one we have from our nutritionist. All fresh ingredients - acorn squash, redskin potatoes, celery, onion, garlic, tomatoes, kale, carrots) - except: chicken stock, canned beans and flavorings (cinnamon, basil, thyme). No salt or pepper. Lighter than the stew-y cabbage and carrot soups I've been making, as you might expect from a nutrition consult.
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Attempted to make piripiri chicken with roasted potatoes and carrots. Asked the OP to make slithered almonds green beans for variety.
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Last night was prawn chow mein, stir fry veg and wholewheat noodles1
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Making Dutch split pea soup now for dinner tomorrow. It's best when it has been standing for a day. We were gifted some lomos de bonito at Christmas that we need to use up before going on vacation Saturday. That's a Spanish salted cured wet tuna loin that tasted a lot like dutch herring, so we will make a traditional herring salad tomorrow as a starter. That's with gherkins, beet roots, apple and hard boiled eggs.1
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Last night was Thai chicken salad using this recipe which I've used in the past and adding salad greens. I scaled down the chicken (I am one person) and only used a tbsp of oil, but kept the rest of the marinade the same. I also probably used more garlic than called for.
For the dressing, I subbed a meyer lemon for the lime...which was a bad choice so I added more tamarind and then a bit more sugar. I also didn't use any rice powder as I'm not a fan of the texture in this context (nor in larb). Despite the dressing debacle, it turned out really good.1 -
Last night was Thai chicken salad using this recipe which I've used in the past and adding salad greens. I scaled down the chicken (I am one person) and only used a tbsp of oil, but kept the rest of the marinade the same. I also probably used more garlic than called for.
For the dressing, I subbed a meyer lemon for the lime...which was a bad choice so I added more tamarind and then a bit more sugar. I also didn't use any rice powder as I'm not a fan of the texture in this context (nor in larb). Despite the dressing debacle, it turned out really good.
I love SE Asian salads. This is the template I use. Skip the oil and frying the scallions and just buy ready made fried scallions or onions to use as a topping.
https://www.bonappetit.com/recipe/pomelo-salad-with-chile-lime-peanuts-and-coconut
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Tonight was grilled salmon, roasted Mediterranean veggies & new potatoes1
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96% lean ground beef + sea salt + Fage 0% Greek yogurt...an "ugly" abomination that tastes waaay better than it looks & is ridiculously low in kcals & is simple; added bonus = hot/cold contrast (re-occurring theme with my favorite food combinations) . Need to start taking pictures of these abominations/monstrosities...will do so next time1
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Last night was Thai chicken salad using this recipe which I've used in the past and adding salad greens. I scaled down the chicken (I am one person) and only used a tbsp of oil, but kept the rest of the marinade the same. I also probably used more garlic than called for.
For the dressing, I subbed a meyer lemon for the lime...which was a bad choice so I added more tamarind and then a bit more sugar. I also didn't use any rice powder as I'm not a fan of the texture in this context (nor in larb). Despite the dressing debacle, it turned out really good.
I love SE Asian salads. This is the template I use. Skip the oil and frying the scallions and just buy ready made fried scallions or onions to use as a topping.
https://www.bonappetit.com/recipe/pomelo-salad-with-chile-lime-peanuts-and-coconut
I'm also a big fan of SE Asian salads, and food in general. I typically skip fried shallots in general. I could just get store bought ones, but I know I would probably be tempted to snack on them, and I honestly don't miss them. The last time I made that salad I used the outdoor grill, but this time I brought out the grill pan which I typically am not a big fan of cooking on (clean up is a pain), but I'm glad I did. It's a great pan, heats really evenly, but cleaning between the grooves sucks.2 -
Zesty Lemon Pepper Salmon
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Dinner - Hong Kong Style fried chicken, sauteed veggies and cauli rice. Was taught to make the chicken dish by our Uncle David ( Family business partner who had migrated to Sydney, where collaboratively, our families have a "big'ish" share of the Chinese fish market.
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Taking a break from my January "soup season" entrees tonight, as I did a hike today and worked up a bit of an appetite. Served the family baked/broiled herbal chicken with roasted cherry tomatoes and brussels sprouts, sides of quinoa and steamed green beans.
Pics:
1. Served.
2. Prepped for initial baking period (tomatoes only - sprouts added later).
3. Done, from the broiler.
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I don't remember. I think it was sometime back in the 80s......2
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Leaving for vacation tomorrow and made a bunch of sandwiches to avoid overpriced yucky airport food. Homemade fresh brown bread, comte cheese, nduja, salami, cucumber for crunch, kewpie mayonnaise to stick it all together.3
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"Soup Season" entree number 5: "lentilstrone" (recipe from our nutritionist). A bit of Italian-Asian fusion by the ingredients (below). Maybe I should call this "Marco Polo" soup. Onions, carrots, garlic, celery, peas, bok choy, zucchini, scallions, lentils, tomatoes, basil, parsley, lemon pepper, miso paste, thyme, stock. Great for a cold Friday evening.
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Last night I cooked an extra spicy pork stir fry.
Today I whizzed up some black beans, sour cream and jalapeño's for wraps along with raw veggies for lunch and for breakfast for the week I scrambled eggs and sautéed some zucchini.
Tonight is chili rubbed steaks, Tex-Mex coleslaw and baked spicy sweet potato fries.1
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