I made a naan pizza with broccoli and feta

chicken breast, no skin, green beans

Monday's food experiment, already posted on another thread but I'll share it here, too: Too-full soft taco stuffed with a layer of thin-sliced browned potato, egg, cheese, cubed smoked tofu, and way too much pan-browned onion/raw brussels sprout slaw (dressed with lime juice, white wine vinegar, salt, and a seasoning of spicy oven-browned smashed garlic/black pepper/chile pepper flakes/residual butter that was left on the baking pan after I made garlic almonds the day before, and saved because too tasty to throw away 😆). The tomatoes were not integral, just a side.

I love lentils too. A friend gave me her family's recipe for dhall and its the one I still use.



I haven't made it for awhile but definitely will now.🙂

ridiculous59 wrote: »

Friday is pizza and a glass of wine night at our house and has been for over 20 years. Its evolved over time and my pizza is now a tortilla shell base, with tomato sauce, mushrooms, green peppers, red onions, shredded mozza, and some spices. If I have spinach or asparagus in the fridge then I'll throw that on too. Including wine, it comes in at about 600 calories. I'm retired now so Friday doesn't have the same signifance as it did when I worked, but its surprising how much I still look forward to it 🙂

Same at my house when my kids were young and at home. I still LOVE pizza on Friday with wine. Problem for me is I overindulge in both! Have not had either in 3 weeks and I sure miss it.

I made eggplant lasagna ...it was delicious! They didn't have ricotta at the store so I used cottage cheese and it was just as good. In the good ole days I would have had a big piece of Italian bread to go with it. Miss those days.

Homemade mac and cheese, with my own pickled beets from last summer = 375 calories. Comfort food at its finest for a cold, snowy night 🙂

njmomma7422 wrote: »

Tonight is a Crust less Spinach Quiche with a green salad.

I actually make crustless quiche a lot and love how using a different cheese or adding something like spinach or bacon can stop it from becoming boring. I even started making them for breakfast if we have friends or family staying over night. It doesn't require any watching or fussing over which is perfect when you have company.

I had lentil stew (had it in the freezer) and roasted eggplant. So good!

I made an experimental thing for dinner last night (invented, I don't mostly do recipes). It doesn't photograph appealingly, but I'll include a photo, anyway.

By intention, it was something over in the general direction of a custard or crustless quiche, but much more airy (lighter, fluffier texture), and based on a can of pumpkin I wanted to use up (bought over the holidays, didn't use at the time). Rather than being sweet or pie-filling-like, it was savory: Pumpkin, eggs, onions, garlic, sage, cottage cheese, mixed together and baked in a 6"x8" tempered glass rectangle dish.

Half the pan was 263 calories, 21g protein, 6g fiber, and some nice micros. It tasted good, and was filling (and was super quick prep).

This is a quarter pan serving; I ate two for the calories mentioned above.



Normally I might add a salad, but I just had an apple as dessert and called it fine: I'd already had a bigger lunch than usual, red lentil spaghetti with spinach, roasted cauliflower (from a big batch roasted a couple days ago), a roasted-garlic sauce, parmesan cheese. This came in at 506 calories, 35g protein, so after the two meals mentioned and my usual oatmeal breakfast, I had my nutrition goals covered, with discretionary calories left for a glass of Malbec.



Probably obvious that I'm vegetarian. 😉

AnnPT77 wrote: »

ridiculous59 wrote: »

Homemade mac and cheese, with my own pickled beets from last summer = 375 calories. Comfort food at its finest for a cold, snowy night 🙂

@ridiculous59, do you make sweet-pickled beets, or savory? Back when we grew beets, I made savory ones (with garlic and onion), which I really liked, but all the commercial ones seem to be sweet (with cinnamon/cloves kind of stuff). Both are good, but I've concluded that if I want savory, I probably have to buy beets in season & make my own.

I make sweet. My mother-in-law used to make them with cloves and to me, it overpowered the lovely earthy beet flavour. Plus anything with a hint of cloves takes me back to my childhood and visits to the dentist *shudder*