What did everyone have for dinner? 2023
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Tonight’s dinner was Orange Roughy, oven roasted with sweet spuds and asparagus. I’d never had orange roughy before. It was really really good. 👍😋1
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@norajean611 - Those look so so good:)0
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You've successfully motivated me to make some stuffed peppers!1
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This week's menu:
Saturday - homemade pizza
Sunday - chicken spaghetti
Monday - pork schnitzel
Tuesday - spicy peanut chicken with rice
Wednesday - chili
Thursday - lasagna
Friday - home grilled burgers1 -
Last night red velvet cake/coffee, but I ate really good for lunch!
Tonight a homemade Hungarian stew
Wednesday- Chef John egg noodles with deviled egg sauce and a salad
Thursday-Red Beans and Rice
Friday- Restaurant?
Saturday-Shrimp and Oklahoma style baked grits
Sunday- probably pizza1 -
Last night we had grilled chicken drumsticks, sautéed zucchini and quinoa.
Tonight I’m gonna make a gluten free pad thai out of leftover pork loin from sundays dinner.1 -
I had home made turkey burgers with roasted broccoli2
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Feeling a little mellow yellow (turmeric) last night - Indian-style baked chicken breast with roasted veg (cauli, bell peppers, onions) over brown rice. MFP calcs this as about 500 cals, 50g protein, 10 fat, 52g carb. On the chicken, plain yogurt served as a base for a spice mix. On the veg, spices with a dash of oil to mix them onto the veg.
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This week's menu:
Saturday - Thanksgiving redux: turkey, brown sugar ham, sweet potatoes, green beans, rolls, stuffing, mashed potatoes
Sunday - pot roast
Monday - French dip sandwiches
Tuesday - spaghetti
Wednesday - BBQ pork chops with baked potatoes
Thursday - stroganoff
Friday - baked chicken with egg noodles2 -
Tonight (Sunday): Baked chicken breast, "parm style" (not fried, no breading), roast spaghetti squash, peas. Chicken cooked on onion trivets which become part of the meal (wire rack holds them all above their pan drippings). MFP computes this plate as approx. 651 cals, 72g protein, 21g fat, 47g carb, with 11g fiber (keeps within daily goals). Additionally, took advantage of the active oven and popped out 2 loaves of fresh whole wheat bread for the upcoming week.
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Last night - turkey sandwich with 11 bean soup.
Tonight - pot roast
Tomorrow - Tortellini soup
Thursday - lasagna
Friday -clean the fridge night
We have salad and veggies on the side. Most of our veggies are frozen or canned from our garden. I use canned tomatoes from our garden a lot too.1 -
Tonight I'll be cooking crispy pork mince with chili, green beans and cherry tomatoes, and lots of garlic and ginger. Add a bit of ricewine vinegar and soy sauce in the end, and then serve with rice. thinking of it, I might also add a sweet/sour pickle to it at the end.
Or I might go for pasta with young goats cheese, chili and cherry tomatoes. Still a bit undecided on that.
(btw, have a new favourite cookbook with quick weekday dinners, Melissa Clack, Dinner in One. It's perfect for my way of cooking)1 -
Tuesday a bbq chicken ranch sandwich with cole slaw and fries from a restaurant
Yesterday swedish meatballs with spaghetti
Tonight Burrito bowl
Friday Fish tacos maybe0 -
Tonight I had a bagged Asian-style chopped salad with wonton strips, crispy tofu, and ginger-sesame dressing. It was so easy and so tasty! I'd been wanting a salad for a few weeks now. I also had some canned peaches with cinnamon and hot tea for dessert.1
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This week's menu:
Saturday - hotdogs and s'mores cooked over burn pit
Sunday - ribs with mashed potatoes
Monday - stir-fried steak with rice and veggies
Tuesday - Taco Tuesday
Wednesday - parmesan chicken with baked potato
Thursday - pan-seared sausage with au gratin potatoes
Friday - date night (probably to a steak house)
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Tonight (Sat, 04 March) - Chicken and Vegetable Curry (from scratch, using a 300+ year-old recipe as seen on Townsends Youtube Channel, see below). Modified the recipe to swap coconut oil for butter, coconut milk for dairy cream, added some granulated garlic, cilantro and, blanched in the sauce at the end, fresh broccoli and green pepper and emptied out the fridge of some leftover frozen mixed veggies. MFP approximates this serving as 621 cals, 48g protein, 20g fat, 65g carb. Townsends has a number of traditional/18th century recipes worth trying in a modern kitchen. This is the 2nd time I've tried this dish since January; for some reason it came out more watery than the first time, but still tasty.
https://youtu.be/Zgi4Gbu1ZFE
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Ramen with thai basil dumplings and the last of my chopped salad with sesame-ginger dressing on the side. It's a pretty high-calorie meal, but ramen with dumplings is one of my favorite foods of all time and I'm thrilled I was able to work it into the calories today! ^_^1
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This weeks menu.
Sunday - Fanta Chicken, Rice & Veg
Monday - Diet Coke Chicken, Potatoes & Veg
Tuesday - Naked Cheeseburger, Wedges
Wednesday - Cajun Dirty Rice, Veg
Thursday - Honey & Mustard Chicken, Potatoes & Veg
Friday - Meatballs, Potatoes & Veg
Saturday - No plan, as will be out for a party.
All meals will be part of my batch cooking week to stock my freezer1 -
Two shake n baked chicken thighs air fried a little bit of rice and a ton of steamed broccoli. Man no where near as exciting as everyone else here.
Tonight is baked salmon with maple glaze on cauliflower rice and whatever vegetables we have kicking around.
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