What was the last meal you cooked?

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Replies

  • epangili
    epangili Posts: 818 Member
    Tofu broccoli soyakki
  • AlexandraFindsHerself1971
    AlexandraFindsHerself1971 Posts: 3,106 Member
    Boyfriend had a pink salmon filet in a mustard-dill crust, with mashed cauliflower and green beans tossed with a little butter and cracked black pepper and sea salt.

    As I don't like salmon or mustard, I had a pasta casserole with ground beef in it, and two small slices (mini-loaf pan) of homemade garlic bread, toasted.
  • jlhalley7835
    jlhalley7835 Posts: 188 Member
    TheFitHooker wrote: »
    We had Fajitas on Low-Calorie Tortillas, pico de gallo, Light sour cream, and I'm stuffed! This was dinner

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    Steak fajita on mission’s carb balance tortillas has been my Friday night go to meal lately. So good!
  • snowflake954
    snowflake954 Posts: 8,399 Member
    Pasta fusilli (spirals) with zucchini and pesto, freshly grated Parmigiano Reggiano on top.
  • weatherking2019
    weatherking2019 Posts: 943 Member
    Flank steak with roasted Broccoli and Cauliflower
  • Sunshine_And_Sand
    Sunshine_And_Sand Posts: 1,320 Member
    Pancakes
  • hesn92
    hesn92 Posts: 5,966 Member
    Mississippi roast ... with mashed potatoes and green beans and a roll
  • acpgee
    acpgee Posts: 7,901 Member
    I am doing seafood laksa tonight and a salad of cukes and goma.
  • Womanvsweight
    Womanvsweight Posts: 258 Member
    Keto pork shoulder stir fry
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  • snowflake954
    snowflake954 Posts: 8,399 Member
    Risotto made with arborio rice, broth, low cal cream, peas, grated zucchine, EVOO, zaffron, and Parmigiano Reggiano.
  • BuffaloChixSalad
    BuffaloChixSalad Posts: 98 Member
    Womanvsweight wrote: »
    Keto pork shoulder stir fry
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    🤤🤤🤤🤤
  • snowflake954
    snowflake954 Posts: 8,399 Member
    edited January 2020
    For lunch, my husband's birthday: spaghetti with telline (a very small clam), EVOO, garlic, red pepper flakes, and white wine. Plus --salad, fruit, and a cake made with chantilly cream and wild strawberries.

    For dinner: vegetable barley soup with potatoes, and pinto beans. I made a frittata and then the usual: fruit, bread and desert.
  • acpgee
    acpgee Posts: 7,901 Member
    Party for hubby's work mates. Mostly warmed up deep freeze vegetarian dim sum from the Asian supermarket.
    The only thing I made from scratch was Cambodian street corn done in the air fryer.
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  • BarbaraHelen2013
    BarbaraHelen2013 Posts: 1,940 Member
    Jacket Sweet Potato, Mexican style Jackfruit and a big salad.

    First try of Jackfruit (very possibly the last!). The least enjoyable meal I’ve eaten in quite some time! 😢
  • BuffaloChixSalad
    BuffaloChixSalad Posts: 98 Member
    Roasted veggies with chicken
  • janicemlove
    janicemlove Posts: 459 Member
    I made some beef stew ahead of an ice/snow storm that was coming through the area. We ended up not getting much of either (parking lots and side streets were icy in spots, main roads were fine) which was perfect because I'm working nights this weekend!
  • aokoye
    aokoye Posts: 3,495 Member
    Pozole with chicken (thigh). Cooked the hominy (from dry - you can get it from Rancho Gordo, among other places/brands, in the US) yesterday and made the rest of it today. Apparently the stars have aligned in such a way that one of the soups of the day at one of the bakeries/cafes that I go to was also pozole (though with pork).
  • New_Heavens_Earth
    New_Heavens_Earth Posts: 610 Member
    Chicken parm and spaghetti casserole.
  • GreenValli
    GreenValli Posts: 1,054 Member
    Chili with a salad
  • corinasue1143
    corinasue1143 Posts: 7,464 Member
    Soup. I call it Stan’s soup cause Stan gave me the recipe, but it might be called lasagna soup?
  • corinasue1143
    corinasue1143 Posts: 7,464 Member
    BarbaraHelen2013 wrote: »
    Jacket Sweet Potato, Mexican style Jackfruit and a big salad.

    First try of Jackfruit (very possibly the last!). The least enjoyable meal I’ve eaten in quite some time! 😢

    Just bought jackfruit for the first time today. Bought the smallest piece I could find, in case I don’t like it. I’ll keep googling, but skip the Mexican recipes. Thx.
  • Aemely
    Aemely Posts: 694 Member
    I stuck some things together from the cupboard. It was pretty tasty, but would be better with real rice... From bottom to top of bowl:

    Tikka Masala Chicken Nugget Bowl (~600 cals.)

    Uncle Ben's Ready Rice - Basmati (1/2 bag)
    PictSweet Creamed Spinach (1 x 4.5 oz. carton)
    Perdue Simply Smart Breaded Chicken Nuggets (5)
    Saffron Road Tikka Masala Simmer Sauce (1/3 bag)
  • mjbnj0001
    mjbnj0001 Posts: 1,216 Member
    Pretty plain and simple: turkey meatloaf with green beans, brown rice and side salad. MFP says this plate is about 800 calories.

    Pics: meatloaf baked, served.

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  • snowflake954
    snowflake954 Posts: 8,399 Member
    Pasta fagioli--pasta with beans, tomato sauce, tritato (finely chopped celery, onion, carrot, and parsely), garlic EVOO, veg broth and other spices.

    I also made chicken salad with leftover chicken breast, celery, onion, lemon pepper, maionese, lemon juice, chopped almonds and chia seeds.
  • snowflake954
    snowflake954 Posts: 8,399 Member
    Whole wheat pasta (Molisana) with broccoli di rape and EVOO. This is my favorite. It's seasonal because here this is the season of broccoli di rape. Once spring is on the way and the plant flowers out (yellow flowers) we won't be able to buy it anymore.
  • snowflake954
    snowflake954 Posts: 8,399 Member
    edited January 2020
    just_Tomek wrote: »
    snowflake954 wrote: »
    Whole wheat pasta (Molisana) with broccoli di rape and EVOO. This is my favorite. It's seasonal because here this is the season of broccoli di rape. Once spring is on the way and the plant flowers out (yellow flowers) we won't be able to buy it anymore.

    is this what I would call rapini? If so, could you please share your recipe?

    Sure!!!! It's the simplest thing. Clean the plant. Discard any yellowed or imperfect leaves or stems. I put the bigger leaves and tender stems in one pile and the buds and very tender leaves in another. Rinse the first group and set aside, rinse the second and set aside. Boil water and add double the salt you usually do. When the water is boiling throw in the first group and push under water with a slotted spoon, after about 3 minutes throw in the second group and boil about 2 minutes. Turn off the heat and fish out all the greens with the slotted spoon. I put them in a big bowl and set aside (they will finish cooking by themselves). the greens should be a bright green. In the same water used to boil the greens bring to a boil again and then throw in the pasta. Watch carefully. When the pasta is almost al dente throw in the cooked greens and give it all a stir. When the water comes to a boil again drain it all in a big colander. When drained immediately put it all back in the pot and pour EVOO on top. Serve.

    I take mine out first and put on less oil. You can save some of the water if you want your plate almost a soup. Some like red pepper flakes added. I have a double pot now so don't need a colander. The inside pot is made to drain. I like this dish using whole wheat pasta. The real traditional pasta is homemade orecchietti.
  • snowflake954
    snowflake954 Posts: 8,399 Member
    just_Tomek wrote: »
    snowflake954 wrote: »
    just_Tomek wrote: »
    snowflake954 wrote: »
    Whole wheat pasta (Molisana) with broccoli di rape and EVOO. This is my favorite. It's seasonal because here this is the season of broccoli di rape. Once spring is on the way and the plant flowers out (yellow flowers) we won't be able to buy it anymore.

    is this what I would call rapini? If so, could you please share your recipe?

    Sure!!!! It's the simplest thing. Clean the plant. Discard any yellowed or imperfect leaves or stems. I put the bigger leaves and tender stems in one pile and the buds and very tender leaves in another. Rinse the first group and set aside, rinse the second and set aside. Boil water and add double the salt you usually do. When the water is boiling throw in the first group and push under water with a slotted spoon, after about 3 minutes throw in the second group and boil about 2 minutes. Turn off the heat and fish out all the greens with the slotted spoon. I put them in a big bowl and set aside (they will finish cooking by themselves). the greens should be a bright green. In the same water used to boil the greens bring to a boil again and then throw in the pasta. Watch carefully. When the pasta is almost al dente throw in the cooked greens and give it all a stir. When the water comes to a boil again drain it all in a big colander. When drained immediately put it all back in the pot and pour EVOO on top. Serve.

    I take mine out first and put on less oil. You can save some of the water if you want your plate almost a soup. Some like red pepper flakes added. I have a double pot now so don't need a colander. The inside pot is made to drain. I like this dish using whole wheat pasta. The real traditional pasta is homemade orecchietti.

    Thank you. I love simple meals like this!!! I am seeing this with grated parm on top and roasted chicken breast.

    Try it first plain. You'll be surprised! Bon Appetite!

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