Fat2Fit in the Kitchen - Recipes, Tips, and More!
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https://www.wholesomeyum.com/keto-ravioli-recipe/
Tip I use wonton wrappers instead of making ravioli dough1 -
I've been making protien waffles during the Christmas break. Super simple and easy.
1 Egg
1/2 to 1 cup of almond milk
1 scoop of protein powder - I use casein instead of whey. With whey the texture is a bit gritty.
You want the mixture to look like pudding, bigger egg, less milk, smaller egg more milk. Make sure you get all of the clumps out. That's it, put the mix in your waffle iron and it comes out delicious. I typically use vanilla protein, but my husband ordered some cookies and cream flavor protein and it has come out pretty tasty.
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I made this recipe last week and it was delicious.
https://thepounddropper.com/lightened-up-copycat-outback-steakhouse-alice-springs-chicken/#mv-creation-434-jtr
I only used 3 slices of bacon instead of 6 and 3 was plenty for this recipe. When it put it in the MFP recipe builder with that change it is 239 calories per serving, 12G net carbs, 9.3g fat, 32.4G protein.
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I made this last night and it was delicious. I doubled the sauce and let the browned chicken cutlets simmer in it for about 15 mins before adding the cooked onions and cheese. I used reduced fat cheddar since that's what I had on hand.
https://www.skinnytaste.com/french-onion-chicken/2 -
Here's a tip that I learned during my brief foray into WW. It's become my favorite after dinner snack, especially if I need more grams of protein to balance my macros for the day.
Mix about 3/4 cup of plain non-fat greek yogurt with fruit of choice and about 2 tsp instant pudding mix (flavor of choice). There are so many combinations you can do. My favorite is 1/2 cup of chopped bing cherries and pistachio pudding mix mixed with the yogurt, then I add a drizzle of chocolate syrup. Instance Spumoni! Sometimes I add a tbsp of chopped pistachios if I have the calories available. I use SF instant pudding mix for mine.
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peanut butter powder is also great - if you don't want the chemicals and sugar from the pudding mix. Of course a few chocolate chips never do any harm in that combo...Here's a tip that I learned during my brief foray into WW. It's become my favorite after dinner snack, especially if I need more grams of protein to balance my macros for the day.
Mix about 3/4 cup of plain non-fat greek yogurt with fruit of choice and about 2 tsp instant pudding mix (flavor of choice). There are so many combinations you can do. My favorite is 1/2 cup of chopped bing cherries and pistachio pudding mix mixed with the yogurt, then I add a drizzle of chocolate syrup. Instance Spumoni! Sometimes I add a tbsp of chopped pistachios if I have the calories available. I use SF instant pudding mix for mine.
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@trooworld - I've had that recipe on my list to try but haven't made it yet. I look forward to trying it. I love most of the skinnytaste recipes. Another good one is the Lasagna Soup. I made it Sunday using the slow cooker method. It was delicious.
https://www.skinnytaste.com/lasagna-soup/
I used turkey sausage and farfalle for the pasta. I added half a bag of baby spinach a few minutes before serving.0 -
I've been doing higher protein breakfasts and sometimes on the mornings I work I don't have a ton of time...usually make a protein smoothie but recently came up with a quick breakfast sandwich I can throw together quickly if I make the protein pancakes ahead of time to keep in the fridge to warm up in the microwave with the veggie sausage patty. When I make the protein pancakes I add in a tablespoon of milled flax seed and a little cinnamon.
So the sandwich is 2 protein pancakes, 1 Morning star breakfast sausage patty and 3 tablespoons of liquid eggs cooked.
It has about 360 calories and 30 or 40 grams of protein (I can't remember...dang perimenopause brain fog). Keeps me full until lunchtime.2 -
30-40 grams of protein is HUGE. I hope that normal, non-Olympic level athletes can see that you do not need this level of protein. I think there is a problem with the idea that people with a normal activity level need these kinds of amounts of protein. Relax! Enjoy food - vegetables, fibre, not too much of anything!3
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I made this recipe yesterday and it was really good. I used sirloin steak but I think it would be good with chicken, tofu, or just more veggies instead of the meat. https://www.eatingwell.com/recipe/7890433/steak-vegetable-stir-fry-with-black-bean-garlic-sauce/
I cut back on the oil to 1 tbsp, 1/2 to cook the steak and the other 1/2 to cook the veggies. I also added mushrooms.
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I actually tried a recipe today! I usually just fake it. I had a big bag of parsnips, which I love, and wanted to try something new and use up a bunch of them. Here is what I found, and it was wonderful:
https://food52.com/recipes/19408-vegan-lentil-shepherd-s-pie-with-parsnip-and-and-potato-mash
I did not use any broth - it would have been too much liquid, and I upped the mushrooms and herbs. It would work well with regular milk and butter in the mashed potato/parsnip topping as well, if you are not aiming for totally vegan.
I served it over a big helping of steamed kale. My taller half put ketchup on his! We have different vegetable tastes
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We have been on an asparagus kick hear lately. Asparagus is currently in season. This is a fast, simple way to prepare it in the air fryer. The end result is slightly crunchy and very tasty.
Bundle of fresh asparagus
1 Tbs Olive Oil
Pinch of garlic powder
Grated Parmesan cheese
Pre Heat Air Fryer, 370 for 5 minutes
Clean and trim asparagus
Toss in olive oil to coat.
Cook at 370 for 7 minutes.
Sprinkle on grated parmesan to taste
Cook for an additional 5 to 7 minutes based on the size of the stalks
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I keep the following ingredients on hand for a quick and easy "casserole"
Cauliflower Rice Frozen 19oz
Brocoli Frozen 10 oz
John Souls Chicken Strips 16oz
Cream of Mushroom Soup - large can 98% fat free
Parmesan 1/2 cup
Cheddar Cheese (I use about a cup)
Salt/Pepper to Taste
Thaw the chicken
Prepare the Cauliflower rice and broccoli according to package instructions
Mix Chicken, Rice, Broccoli together.
Stir in cream of mushroom soup.
Add 1/2 the cheddar and all the parmesan
Salt and pepper
pour into casserole dish
Top with remaining cheese
Bake in 350 over for about 40 minutes or heated thoroughly
*You can add more cheese to your taste and calorie allowance
6 servings at 260 calories per MFP recipe
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This works really well in any kind of oven too - I often do a small pan of them in the countertop oven (toaster oven) or a full sheet pan in the regular oven. 375F/190C works well, and you do not need much oil at all. I just rub it with my fingers and then salt and pepper, herbs if you're in the mood. Sometimes with the parm as well, but it tastes great just as is.TexanMom8152 wrote: »We have been on an asparagus kick hear lately. Asparagus is currently in season. This is a fast, simple way to prepare it in the air fryer. The end result is slightly crunchy and very tasty.Bundle of fresh asparagus
1 Tbs Olive Oil
Pinch of garlic powder
Grated Parmesan cheese
Pre Heat Air Fryer, 370 for 5 minutes
Clean and trim asparagus
Toss in olive oil to coat.
Cook at 370 for 7 minutes.
Sprinkle on grated parmesan to taste
Cook for an additional 5 to 7 minutes based on the size of the stalks
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This works really well in any kind of oven too - I often do a small pan of them in the countertop oven (toaster oven) or a full sheet pan in the regular oven. 375F/190C works well, and you do not need much oil at all. I just rub it with my fingers and then salt and pepper, herbs if you're in the mood. Sometimes with the parm as well, but it tastes great just as is.TexanMom8152 wrote: »We have been on an asparagus kick hear lately. Asparagus is currently in season. This is a fast, simple way to prepare it in the air fryer. The end result is slightly crunchy and very tasty.Bundle of fresh asparagus
1 Tbs Olive Oil
Pinch of garlic powder
Grated Parmesan cheese
Pre Heat Air Fryer, 370 for 5 minutes
Clean and trim asparagus
Toss in olive oil to coat.
Cook at 370 for 7 minutes.
Sprinkle on grated parmesan to taste
Cook for an additional 5 to 7 minutes based on the size of the stalks
@jugar ~ I've done with with broccoli in the oven as well.
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Making chicken enchiladas today for Cinco De Mayo.
This is a very good recipe https://www.skinnytaste.com/chicken-enchiladas/2 -
Does anyone know any really good recipes for napa cabbage? I made a slaw last week....and the CSA gave me another!0
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@melaniedscott so miss having a CSA nearby! Hope you’re enjoying all your produce! Napa cabbage is my go to over regular cabbage. I shred it and use to make air fryer egg rolls. If I don’t have time to roll. I’ll make egg roll in a bowl or egg roll soup. Also use it for stirfrys. If you want to keep the leaves whole, I’ve made stuffed napa rolls. Also used them for napa wraps instead of lettuce. Also something super simple is rough chopping and just sautéing like other greens. Hope whatever you decide to make is tasty! Happy Cooking!0
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Coastal Maine Botanical Gardens Dressing
1 can (15 oz) of sliced pears in juice; reserve 1/3 cup of the juice
3 Tbsp rice wine vinegar
3 Tbsp vanilla yogurt
2 Tbsp honey
1/2 tsp vanilla bean paste
whizz it up in a blender. Keeps a few days in the refrigerator. Best served on a salad that contains fruit, like berries or watermelon.
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My husband and I have really enjoyed using the app mealime (it's meal time without the "T"). Pretty much everything we've made from the app has been delicious.3
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Coastal Maine Botanical Gardens Dressing
1 can (15 oz) of sliced pears in juice; reserve 1/3 cup of the juice
3 Tbsp rice wine vinegar
3 Tbsp vanilla yogurt
2 Tbsp honey
1/2 tsp vanilla bean paste
whizz it up in a blender. Keeps a few days in the refrigerator. Best served on a salad that contains fruit, like berries or watermelon.
The Trolls Garden!!
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NouveauRee wrote: »@melaniedscott so miss having a CSA nearby! Hope you’re enjoying all your produce! Napa cabbage is my go to over regular cabbage. I shred it and use to make air fryer egg rolls. If I don’t have time to roll. I’ll make egg roll in a bowl or egg roll soup. Also use it for stirfrys. If you want to keep the leaves whole, I’ve made stuffed napa rolls. Also used them for napa wraps instead of lettuce. Also something super simple is rough chopping and just sautéing like other greens. Hope whatever you decide to make is tasty! Happy Cooking!
I'm enjoying the CSA. I ended up making a sort of spring roll/cabbage roll with half the second napa that were amazing. And then made coleslaw again with the rest. There is a place that does really lovely lettuce cups with chicken and water chestnut and...well, I don't know what else...that he likes and I'm thinking I need to figure that out. Maybe not with napa but generally.0 -
One of my sknnytaste favorites: I love this soup. I add some parmesean rind to the soup, delicious; makes the most flavorful soup. If they don't completely dissolve while cooking you can either remove, or just eat along with the soup. Sometimes the bigger pieces can be a bit chewy though. You could use ground turkey to make it even lighter. Some people say add garlilc, hot pepper - I've done both and both are delicious.
https://www.skinnytaste.com/beef-tomato-and-acini-di-pepe-soup/
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@trooworld I’ve made a very similar chicken kabob recipe in the past. It’s always a hit.
I’m celebrating Canada Day and making pulled pork and baked beans.1 -
@trooworld Canada Day is July 1st. We celebrate it the same way the 4th of July is celebrated in the US.1
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I'm a sweets person. I guess part is how I was raises, after supper you have dessert. I made some homemade fudge pops. Each were less than 100 calories each and only 5 g sugar. Definitely a keeper recipe!2
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@lindamartin27 I grew up with dessert too. I now have fruit instead of dessert.1
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lindamartin27 wrote: »I'm a sweets person. I guess part is how I was raises, after supper you have dessert. I made some homemade fudge pops. Each were less than 100 calories each and only 5 g sugar. Definitely a keeper recipe!
Me too. Always dinner then dessert growing up1 -
Does anyone know how to share recipes you have created in MFP to where can put them in discussions? I can't seem to do anything but type in the comment section.0
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lindamartin27 wrote: »Does anyone know how to share recipes you have created in MFP to where can put them in discussions? I can't seem to do anything but type in the comment section.
That's a really good question. I just went to my own recipe collection in MFP, clicked on "copy". It opened the recipe and I copied the URL. Here goes the paste -
https://www.myfitnesspal.com/recipe/edit_v2/58151364464317
Let's see if it worked!
It seems to work! I do not think I needed to click on "copy" at all, though. I'm sure that just opening up your recipe and copying the URL will do the job. Great idea!
Anyone have some good recipes to share?
ps - if anyone wants to make that soup recipe, just cook it all up until the beans are soft, hit the whole batch with an immersion blender to make it thick and smooth, and enjoy! I didn't put the cooking instructions in there...0
