What was the last meal you cooked?
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frittata with spinach, homemade chicken broth with small meat ravioli and freshly grated PR.2
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Spaghetti squash and meatballs2
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Sous vide beef rendang, sautéed spinach, sticky rice.
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Lamb rubbed with rosemary & elderflower-mint infused olive oil/ roasted cauliflower & crispy artichoke leaves.
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Vegetable frittata for breakfast this morning. I had a lot of veggies that weren't eaten in a veggie tray and they were less than delicious looking so I chopped them and combined them with eggs, onion, garlic and Montreal steak spice with a sprinkling of asiago cheese to make a frittata. It was either that or make vegetable soup, but there probably wasn't enough left for that. It was very tasty.5
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Saturday, navy beans, porkchops, seasoned greens and corn bread. Leftovers Sunday! Yumms1
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Poached cod & shrimp with a saffron brodo. 🌿 Mixed in cauliflower, broccoli, carrots and green onions... 👩🍳2
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Starter was baby gem salad with halved grapes, feta, candied pecans and red onion. Main of pan fried sole, oven chips and kewpie mayonnaise.
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Total comfort food - Ricotta and Asparagus Bake with a baby plum tomato, onion and peashoot salad.3
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Chicken (and jalapeno) quesadillas for lunch. I am a lightweight and just had the chicken, Boyfriend had jalapenos in his as well.1
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I just made some Quinoa-Black Bean burgers that weren't too bad.1
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Dinner, Monday evening: baked sockeye salmon, roasted brussels sprouts, steamed broccoli, brown rice and mixed veg salad. MFP says approx. 957 cals (2000 cal/day plan), 83g protein, 45g fat, 51g carb.
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CREAM OF ZUCCHINI SOUP! Made it last night for today. Only 60 cals per serving!3
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Sous vide lamb shoulder. Unfortunately not impressed by butchery skills of the halal butcher who left on a lot of fat and sinew, never mind the awkward bone. Was impressed by texture left by sous vide cooking. A batch cooked gratin dauphinois pulled out of the freezer. Haricots almandine. Gremolata and port reduction. I am off sick with a chest infection so other than napping I have plenty of time to spend in the kitchen.
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Tubular pasta with a mixed mushroom medley, EVOO, garlic, red pepper flakes, broth crystals and white wine. Freshly grated PR on top.2
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Clean out the refrigerator soup - and told MFP it was vegetable beef soup.6
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An egg white omelette with goat cheese which was laying beside two cups of steamed veggies.2
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Today's lunch: Taco Salad, 488 calories and 30 grams of protein. Delicious!
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