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What do your meals look like (show me pictures)....

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  • BarbaraHelen2013BarbaraHelen2013 Member Posts: 1,512 Member Member Posts: 1,512 Member
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    Brown Rice, chickpeas, edamame, asparagus, broccoli, black bean sauce.
  • acpgeeacpgee Member Posts: 5,853 Member Member Posts: 5,853 Member
    Tonight's meal tasted better than it looked. Overbrowned gratin dauphinoise, sous vide chicken breast where the skin got stuck to the pan while reverse searing, leftover onion and mustard gravy that spattered in the microwave, sauteed spinach with garlic. I had throat surgery yesterday and still need to eat things that are easy to swallow.
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  • joshchapojoshchapo Member, Premium Posts: 186 Member Member, Premium Posts: 186 Member
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    Marinated steak tips w/onions+peppers ( in Worcestershire sauce,teriyaki, and sesame ginger,with splash of balsamic vinegar)
    Over rice
    W/garlic bread
  • paxot69915paxot69915 Member Posts: 14 Member Member Posts: 14 Member
    Threw some fish on a bunch of kale.

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  • fstricklfstrickl Member Posts: 858 Member Member Posts: 858 Member
    Beets and Spinach salad (with cashews, craisins, and goat cheese) from my CSA and BBQ chicken!

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  • slimgirljo15slimgirljo15 Member, Premium Posts: 259,646 Member Member, Premium Posts: 259,646 Member
    mushrooms on toast. One of my favourite meatless dishes.
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    edited July 2020
  • mockchocmockchoc Member Posts: 6,547 Member Member Posts: 6,547 Member
    mushrooms on toast. One of my favourite meatless dishes.
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    I'd eat that a few times a week if I could but hubby isn't all that keen on mushrooms. Maybe I should make a batch up and have it with toast at work. Ohhh I love this idea! Mushies are so good for us too.

    What do you put in yours Jo? Mum use to saute the onion, garlic then mushrooms then add a bit of soy sauce and pepper. Thickened it at the end.
    edited July 2020
  • slimgirljo15slimgirljo15 Member, Premium Posts: 259,646 Member Member, Premium Posts: 259,646 Member
    mockchoc wrote: »
    mushrooms on toast. One of my favourite meatless dishes.
    6wnxj9u4hoe8.jpg

    I'd eat that a few times a week if I could but hubby isn't all that keen on mushrooms. Maybe I should make a batch up and have it with toast at work. Ohhh I love this idea! Mushies are so good for us too.

    What do you put in yours Jo? Mum use to saute the onion, garlic then mushrooms then add a bit of soy sauce and pepper. Thickened it at the end.

    I always make extra and freeze it for a quick easy healthy lunch and sometimes throw it on top of a steak.
    I put onion in mine, occasionally I'll put bacon in some batches too but usually just the onion , mushroom, cracked pepper then thicken with gravox.

  • joshchapojoshchapo Member, Premium Posts: 186 Member Member, Premium Posts: 186 Member
    A red wine shrimp pasta for tonight!
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    Shrimp pasta meals 😋😋. Yum!!!
    That sounds delicious
  • PKM0515PKM0515 Member Posts: 1,953 Member Member Posts: 1,953 Member
    acpgee wrote: »
    First meal out in ages. I had to switch starters with the hubby because the scratchy texture
    zucchini fritti irritated my throat, as I just had throat surgery on Tuesday. Main of tagliata di manzo was great. My go to order at an Italian if I don't feel like having a lot of carbs. Hubby had pizza marinara.
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    That zucchini and that pizza and, yes, that glass of red wine! I want it ALL! 😋😋😋
  • paxot69915paxot69915 Member Posts: 14 Member Member Posts: 14 Member
    Today I threw fish into some bread before throwing it all on kale.

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  • acpgeeacpgee Member Posts: 5,853 Member Member Posts: 5,853 Member
    Sous vide chicken breast, roast potatoes, sauteed asparagus. Leftover onion gravy.

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  • MistressPiMistressPi Member Posts: 513 Member Member Posts: 513 Member
    acpgee wrote: »
    Sous vide chicken breast, roast potatoes, sauteed asparagus. Leftover onion gravy.

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    That looks great. Did you brine the chicken before cooking it? I don't have a sous vide set up, but a friend of mine raves about it...I'm just reluctant to get any more kitchen gadgets/appliances... I think I must have fifteen different ways to cook chicken with the stuff I already have. :)
  • acpgeeacpgee Member Posts: 5,853 Member Member Posts: 5,853 Member
    MistressPi wrote: »
    acpgee wrote: »
    Sous vide chicken breast, roast potatoes, sauteed asparagus. Leftover onion gravy.

    That looks great. Did you brine the chicken before cooking it? I don't have a sous vide set up, but a friend of mine raves about it...I'm just reluctant to get any more kitchen gadgets/appliances... I think I must have fifteen different ways to cook chicken with the stuff I already have. :)

    I dry brine instead of doing a traditional brine which gives great results with less work.
    https://www.seriouseats.com/2019/12/how-to-dry-brine.html

    The modern sous vide set ups don't require a lot of room to store. Mine is a stick that is 13 inches long and 2 inches in diamter. So it equivalent to a handheld stick blender in terms of space it takes up in a drawer.

    The things I always cook sous vide nowadays are chicken breasts (best silky texture because at a slow cook with a controlled temperature is safe to take chicken it up to just 63C instead of the 72C it normally needs to be safe), thick steaks (you can get edge to edge perfect medium rare instead of well done on the edges and rare in the centre). For tender cuts I do an hour or so, so it does take more time.

    The other things I find sous vide useful for is tougher roasts such as silverside (eye of round in the US, I think) and pork tenderloin. Also good for getting firmer texture on cheap shin and braising meats, because I don't like that stringy pulled texture of stewed meats. But tough cuts need to go for 24 hours or so before searing.
  • acpgeeacpgee Member Posts: 5,853 Member Member Posts: 5,853 Member
    I just watched a you tube segment where a Japanese chef is cooking chuleton and explaining in perfect spanish how to sous vide this type of steak. He packs the meat in plastic, puts in a large pasta pan filled with water and sous vide's in a very low oven.
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