Calorie Counter

Message Boards Recipes
You are currently viewing the message boards in:

What was the last meal you cooked?

1108109111113114163

Replies

  • snowflake954snowflake954 Member Posts: 5,096 Member Member Posts: 5,096 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.
  • snowflake954snowflake954 Member Posts: 5,096 Member Member Posts: 5,096 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.
  • just_Tomekjust_Tomek Member Posts: 9,104 Member Member Posts: 9,104 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.

    is this what I would call rapini? If so, could you please share your recipe?
  • just_Tomekjust_Tomek Member Posts: 9,104 Member Member Posts: 9,104 Member
    Ras el Hanout spiced halibut with same spiced mixed veggie tajine and added preserved lemons.
    edited January 15
  • snowflake954snowflake954 Member Posts: 5,096 Member Member Posts: 5,096 Member
    just_Tomek 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.
    edited January 15
  • just_Tomekjust_Tomek Member Posts: 9,104 Member Member Posts: 9,104 Member
    just_Tomek 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.
  • snowflake954snowflake954 Member Posts: 5,096 Member Member Posts: 5,096 Member
    just_Tomek wrote: »
    just_Tomek 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!
  • snowflake954snowflake954 Member Posts: 5,096 Member Member Posts: 5,096 Member
    Cream of celery soup.
    Boil cleaned celery plus leaves and peeled potatoes in a saucepan until a little tender. Pour off most of the water and save. Puree' with a hand mixer. Add milk and vegetable broth crystals. I also like pepper and paprica. Simmer on low and add some of the cooking water if too thick. Taste and adjust spices. I don't add oil, but you can and I do add freshly grated Parmigiano Reggiano cheese.
  • snowflake954snowflake954 Member Posts: 5,096 Member Member Posts: 5,096 Member
    Adding to my cream of celery soup notes, it's very low-cal if you use low fat milk--32 cal before cheese. I make it when I need to cut calories because it's filling.
  • just_Tomekjust_Tomek Member Posts: 9,104 Member Member Posts: 9,104 Member
    Cauli'flour red pepper pizza base, mozzarella, pepperoni and green kale salad.
  • kali31337kali31337 Member, Premium Posts: 949 Member Member, Premium Posts: 949 Member
    Zucchini and Spinach casserole
    https://skinnyms.com/baked-zucchini-spinach-feta/

    It was so much better than I expected it would be!
  • crystalme1crystalme1 Member Posts: 7 Member Member Posts: 7 Member
    I made chicken soup for lunch, and my husband and I made chicken Marengo for dinner. I am not really new to MFP but I am wanting this time to be different. I tried to put my recipes in and was extremely frustrated! I find it very tricky after the third time putting in the recipe for chicken Marengo I gave up. any suggestions? also as I have been on and off MFP for years, this is my longest streak and I am also new to seeking support which so if you read this and feel inclined please add me to friend.
  • aokoyeaokoye Member Posts: 3,497 Member Member Posts: 3,497 Member
    Simple pasta tonight. A blistered cherry tomato sauce with caramelized onions, garlic, and well - cherry tomatoes (which were very clearly grown in a greenhouse). That topped casarecce (my new favorite pasta shape for sauces like this) along with some freshly grated parmigiano-reggiano (aka one of two cheeses that I like).
  • epangiliepangili Member Posts: 816 Member Member Posts: 816 Member
    Roasted pepper soup and gluten free open faced cheese toast
  • missysippy930missysippy930 Member Posts: 2,021 Member Member Posts: 2,021 Member
    French onion soup. I caramelized the onions in the slow cooker. Takes a while, but super easy, and delicious. Low calorie without the French bread and cheese on top the rest of the family had.
    Great for the winter storm we are in the midst of this weekend.
    edited January 18
  • snowflake954snowflake954 Member Posts: 5,096 Member Member Posts: 5,096 Member
    Shrimp and pea risotto. Made with arborio rice, cream, frozen shrimp, frozen peas, EVOO, veg broth and freshly grated Parmigiano Reggiano.
  • Bluejay61Bluejay61 Member Posts: 28 Member Member Posts: 28 Member
    The last thing I cooked (as in not from frozen or cans!) was a batch of turkey chili yesterday. I use Jenny-O extra lean ground turkey, fresh yellow corn, red sweet peppers, organic no-salt crushed tomatoes, sweet Vidalia onions, fresh garlic cloves, olive oil, oregano, basil, and parsley. I store it in my fridge fresh, and it's good for about three days.

    No added salt or pepper, so people can just season to taste. This has become my go-to, super easy food for convenience, great nutrition, low-fat, low-cal, no salt favorite food this winter. Awesome!

    9qv3qxjj04r0.jpg
Sign In or Register to comment.