What do your meals look like (show me pictures)....
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Grilled baby gem with ranch to start. Rice with Cantonese fish/shrimp paste stuffed peppers and aubergines drizzled with black bean sauce as a main. We are having some repeat dinners this week to use up stuff in the fridge before we go on vacation Monday.
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A grilled baby gem with ranch as a starter, again. Hubby made Dutch zuurkool stampot (=mash with sauerkraut) and I warmed up some salt beef and peas we had in the freezer in the microwave. When I bother to do homemade salt beef sous vide I do a couple of kilos in a bucket and freeze the portions we don't eat on day one.
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Slow cooked leg of lamb with oven roasted vegetables: potato, carrot, Brussel sprouts & fresh thyme. Lamb slow cooked with onion, garlic and fresh rosemary.
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Our first dinner on vacation in Bologna. Ate at a traditional mom and pop trattoria. We shared the mixed veg antipasto followed by secondi and veg sides. Finished with shared panna cotta.
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Roasted Brussels sprouts and bacon over rice.4 -
Salad: iberian cured meats, manchego cheese, little gem lettuce, cherry tomatoes, castelvetrano olives spritzed with olive oil.
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Restaurant dinner on day 2 of Bologna holiday. Starter of vegetarian antipasti platter followed by steak with porcini. We also ordered the grilled vegetable side but won't be doing that again due to overlap with the vegetable starter.
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Fish tacos with refried black beans.
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Day 3 of vacation in Bologna. Tonight we shared of starter of deep fried julienned vegetables with little deep fried meatballs. My main was grilled veal. Shared veg side of sauteed chicory.
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Green Chile Chicken Enchilada Stuffed Peppers with Black Beans ~ It was delicious
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Day 4 in Bologna on vacation and the first time we had pasta at dinner time. We shared the vegetarian main as a starter, and I followed with tagliatelle with ragu.
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Reverse seared steak finished with butter, garlic & thyme with pan fried potato, carrot & onion. After searing the steak we poured the remaining butter/herb mix over the vegetables. We also marinated the steak with a smoked whisk(e)y.
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Day 5 in Emilia Romagna and we went to Modena where we went to a Puglian cafe for lunch. A nice change from that heavy Bolognese food.
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Day 6 in Bologna. We are leaving soon and feel the need to try the local specialities we haven't had yet. Starter of crescentina with cold cuts and a mild cottage cheese. These are little pillows of deep fried bread dough people cut open and stuff with cheese and meat. Heavy starter so I hardly touched my main of pork knuckle. We shared a side of friggione (=stewed onion and tomato) meant to be eaten on it's own.
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Last dinner in Bologna. We told the trattoria we were sharing the pasta (gnocchi with gorogonzola) and secondo (veal with asparagus) and they split the portion into two plates. Sides of sauteed spinach and roast onion.
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Chicken thighs pan fried in butter with fresh thyme, pesto spaghetti with artichoke hearts.
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Last meal in Bologna before heading to the airport. We shared the peasants vegetable side, and I had cappalletti with butter and parmesan. If you are in Emilia Romagna and want a cold coffee in hot weather a shakerato is great. Thats two shots of espresso shaken with ice with a tiny bit of sugar and topped with milk foam.
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We brought home a lot of charcuterie and a little cheese from our Bologna holiday. We weren't careful about checking sell-by dates and the two packs of smoked tuna need to be used up this week. I made a salade nicoise with one pack today. Will probably do sushi rolls tomorrow with the other pack. Any ideas for the two packs of smoked swordifsh slices that need to be used up before the end of the month?
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Went out for cajun food for lunch today: crawfish étouffé over rice, garlic bread and gater bites. Since that was fairly caloric dinner was light with a veggie salad with sliced almonds and a very small portion of brisket burnt ends pulled from the freezer.
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We brought charcuterie home from vacation in Italy on Monday and some of it needed eating this week. I made nori rolls using smoked tuna, and brined beef slices with some miso soup.
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