What was the last meal you cooked?
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DancingMoosie wrote: »That looks so yummy!
The macaroons were made by beating egg whites and a half and half mix of sugar and splenda, adding dessicated coconut and spooninhg onto a silicon paper lined cookie sheet and baked maybe 15 minutes.
Google recipes for exact quantities.4 -
Zucchini and feta fritters
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Slow cooked Beef Chuck with Spaghetti squash and Banana Peppers. I served it over brown rice.
It was a tad too sour for the kids. Maybe less banana peppers next time.2 -
Im taking baby steps into eating healthier. Trying to swap my starchy foods for more healthier options. But not gonna lie I absolutely love my potatoes so instead of getting rid of them completely just gonna have them less often. Anyways last night's dinner was baked wings and salad
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Spinach and arugula pizza with red sauce, mozzarella, and goat cheese. After tonight’s piece, I have two lunches and two dinners pre prepped!2 -
Doguet's rice, jalapeno and black pepper chicken thighs, and veggie stir fry--all cooked with coconut oil.3 -
Cauliflower steaks and Grilled cabbage! I made these sides for the BBQ on the weekend. It was a hit! Seasoned with Olive oil, Salt and Pepper. So simple, so good!!2
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Lean ground turkey burrito bowl with brown rice.2
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Pesto Jack chicken, zoodles with ragu and mushrooms, broccoli with carrots3 -
Tonight's supper. ... I decided to cook Pan Seared Chipotle Mustard Quail Breasts with Parmesan Crusted Roasted Asparagus & Cherry T'maters.... Heaven on a plate! 😍
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I haven't made it yet, but so looking forward to cooking this on Saturday when a girlfriend comes over for dinner. I ordered a Txuleton steak, a ribeye traditional in Basqueland and Galaicia (Chuleton in Spanish) made from retired dairy cows that have been put to pasture for a year after menopause to fatten up and de-stress.
Some people claim these are the best steaks in the world. The Txuleton delivered today is certainly very well marbled. Apparently the taste of older animals are much beefier but the trade off is less tenderness, but the marbling looks very promixing. Hoping that the stronger taste is not an acquired one. I would welcome a more sustainable way to eat the occasional steak.
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Salad for lunch: Romaine, Red Cabbage, Cucumber, my garden Tomatoes, half of Avocado, Green olives, Smoked salmon, some cheese and sprinkled Hemp hearts dressed with Italian dressing.
So delicious!
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Happy to report I liked the Txuleton steak from retired dairy cow. Not tougher than regular rib eye as the mature meat was very well marbled. The taste of the older animal was stronger and gamier than normal beef, similar to venison. In the future, beef in this household will come from retired dairy cows..
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Chickpea pasta, pan seared chicken seasoned with garlic, thyme, rosemary, and basil, a white wine reduction sauce with cream, mushrooms, cherry tomatoes, brussel sprouts, topped with fresh grated parmesean cheese. So yummy. Leftovers for dinner tomorrow1 -
No pic, but I made beef stroganoff with rice and yellow beans.2
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Dinner today was a bit geographically confused. A starter of ryvita and smoked mackerel pate I made and some creamed spinach the hubby made. Main was simplified peking duck breast, but served with all the trimmings.
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last night I made: Corned beef with veggies and madajura. It was so good1
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Steak, egg and mushrooms2
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Farro with roasted carrots- SO good, healthy, low cal and vegetarian: https://cookieandkate.com/roasted-carrots-recipe-with-farro-chickpeas/
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Breakfast tacos1
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