What do your meals look like (show me pictures)....
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Went out for happy hour (Mexican food place) and had papas locas. Fries with beef, shredded cheese, guac and sour cream. I ended up only eating about half of it. My partner will eat the leftovers with a couple of fried eggs tomorrow morning.
I love that this restaurant uses fiestaware like I do
@cmsienk looks like you too like fiestaware
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I was too lazy to really cook today. Frozen chicken and veggie dumplings in a pack of egg drop soup base, without the egg added. Threw in some green onion because I had it. It ended making so much I had to use a salad bowl for it. Not bad for 320 calories.
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Dinner party at a friends. Tapas spread. Their 12 year old did a dessert of apple crumble that wasn't photographed.
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Beef rendang cooked sous vide, Thai pomelo salad, rice. We had some leftover tofu so I air fried that and pulled out some roasted shallots I made earlier this week from the freezer to test whether it is a veggie side that freezes well. They warmed up well in the microwave.
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Red beans and rice w/andouille sausage.
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Grilled whole seabass, salsa verde and a salad with toasted quinoa, tomato, cucumber, olives, red onion. Toasted grain salad based on this idea: https://tastecooking.com/best-thing-make-air-fryer-isnt-fried/
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Tagliatelle with meat sauce. Salad of little gem lettuce, olives, cherry tomatoes & pecorino spritzed with olive oil
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My lunch today
(Vanilla bean ice cream, Walden Farms zero calorie caramel, 24 g sea salt dark chocolate)7 -
Air fryer copycat chicken thighs using the spice mix from the Chicago Tribune recipe. Air fryer roast potatoes and roast turkish peppers, sauteed spinach. Leftover salsa verde from last night remained untouched.
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Went out for dinner. This place has a limited menu with some weekly specials. Tuesday is pork chop day. They deep fry the pork chop. It was tender, juicy and flavorful. Served with fries. Also had banana pudding for dessert but I forgot to snap a photo.
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300 Year Old British Chicken Curry recipe (from Townsends channel on youtube). Recently moved to a new area with few Indian restaurants, and wanted a simple/aromatic/nonspicy (hot) curry to help usher in Autumn. Ginger, turmeric, salt, pepper, plus lemon juice at end of cooking were the only recipe flavorings. Swapped in coconut oil and coconut milk for butter and dairy milk, used boneless/skinless thighs, included blanched broccoli, added some granulated garlic and dried cilantro to the classic recipe. Chose to grate fresh garlic rather than use powder, which led to a gingery dominance. Served over plain brown rice. MFP recipe calcs about 600 calories per generous serving. Townsends is a youtube channel and retail outlet / re-enactor organization specializing in 18th century Americana. I have made a number of their recipes over the years, although I translate to modern kitchen practices. I was active on previous threads in Recipes section about 2 years ago, getting tuned in again.
Complete, as served, over rice:
Ready to start cooking. Used 1/2 the chicken, only 2 of the lemons, only the large onion:
Underway, about 30 minutes into the stewing phase. I favor a pressure cooker for whole grains.
Curry after addition of coconut milk and broccoli at end of stewing phase:
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Chicken and snow pea stir fry, Japanese cucumber salad with black sesame dressing, Cambodian roasted baby corn, rice.
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We went to an English pub. I ordered the English Breakfast but it was nothing like what I've had in England but still OK for the US. I had fried eggs, banger, potatoes, beans, grilled mushroom/tomatoes and English muffin. I didn't eat the bread and only ate about half of the beans and mushroom/tomatoes. I also had a Guinness.
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Wednesday dinner in my hotel room (ordered to go at the hotel restaurant): brisket tacos with chips and queso
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Thursday (travel day): early morning Honey Nut Cheerios with strawberries and blueberries (hotel club room); 10 am snack of coconut yogurt and a latte while I wait for my Lyft), pbj for the plane (same latte in the background; not a 2nd one)
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Duck confit pulled out of the freezer from a batch I cooked sous vide last month and crisped up tonight in the air fryer with roast potatoes and carrots. Green salad made with vinaigrette we made a couple of weeks ago and kept in a squeeze bottle in the fridge.
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Mishmash of cuisines for dinner: ramen, green beans story fry w garlic chili oil, silken tofu w a gochujang concoction.
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Cantonese fish/prawn stuffed (turkish) peppers with black bean sauce. Air fryer tofu. Cambodian roast baby corn. Rice. I made extra of the fish/prawn stuffing which I threw in the freezer so hope that works out for stuffing another batch of peppers or aubergines.
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