What do your meals look like (show me pictures)....

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  • Karliemyalgia
    Karliemyalgia Posts: 146 Member
    edited August 2023
    Evamutt wrote: »
    Thank you for your replies, I will try those. forgot to mention the only way it's tender for me is pounding it thin, breading & frying it, but was hoping for non fry. I'll try yours too @acpgee & didn't know that about garlic

    Hi there, for my tender chicken breast/strips/nuggets - I air fry them at 390 for 15 minutes, flipping halfway through. I always check with the thermometer sometimes a larger nugget may need more time so you gotta make sure it's 165 internal temp. But that makes for juicy chicken every time !

    I usually take my chicken breasts and instead of pounding it, I slice it horizontally in the middle to make two thinner pieces. Not only is it thinner the way pounding it would be, but it is less grams of chicken per serving that way and it makes for quicker cook time. Overcooking chicken results in dry insides.

    If you're cooking it somewhere other than the air fryer my only suggestion would be to pay attention to the internal temperatures, going with strict "cook for 20 mins, cook for 40mins" whatever the recipe calls without actually checking the internal temperatures could be leading you astray into overcooking chicken since it's a big deal you can get sick eating it undercooked vs eating undercooked beef - but I used to overcook my chicken all the time and now it's super juicy. If you don't have an air fryer I highly recommend one.

    And if baking in the oven without breading I think I would try to cover it to avoid the outside becoming harder/rubbery. But if you're cooking to 165 without going much over then you probably don't need to worry much about it the outside should theoretically be soft too.

    Happy eating!
  • acpgee
    acpgee Posts: 7,963 Member
    Hubby made a salad of roast paprika and tomato with mozarella. Followed by linguine with pesto.
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  • acpgee
    acpgee Posts: 7,963 Member
    We ate at the pan-Asian restaurant downstairs because we in a hurry to get to an open air theatre performance that we ended up skipping anyway.
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  • takinitalloff
    takinitalloff Posts: 2,880 Member
    edited September 2023
    I made spiedies... that is, I made the meat that goes into the spiedie sandwich. I ate the meat with oven-roasted zucchini and some Turkish red pepper sauce (by which I mean, Turkish red pepper paste... but I left out the bread that the recipe calls for, so it was more saucy than normal). I wouldn't make the spiedies again, because I think there are far better ways to marinate & cook meat. But the red pepper sauce is amazing.

    Then I used some leftover red pepper sauce and the last of my Pecorino Romano as a dressing for tomato & arugula. Yum. Maybe I should have taken the photo before I covered everything in cheese :D

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  • takinitalloff
    takinitalloff Posts: 2,880 Member
    I'm continuing my quest to eat as many amazing summer tomatoes as possible :D so I tried this recipe for grilled flatiron steak with toasted spice vinaigrette. Not bad, but honestly the tomatoes and steak did not enhance each other and were in fact better eaten separately. So this recipe is not a keeper either.

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  • takinitalloff
    takinitalloff Posts: 2,880 Member
    ... and here's a snack: 2 Tbsp peanut butter, a couple small pieces of 100% dark chocolate, and a taste of banana. 50momkipk2ze.jpg
  • acpgee
    acpgee Posts: 7,963 Member
    Dinner party at my place. The same friends came over who visited the Nikkei restaurant with us a couple of weeks ago and we tried to re-create some of the flavours. Lamb shank with anticucho sauce to start. Main of salmon/avocado and california maki rolls with sides of wakame salad and edamame pods. Dessert of low fat pavlova made with yoghurt instead of whipped cream.
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  • MacLowCarbing
    MacLowCarbing Posts: 350 Member
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    lol I'm doing the 72 hour sardine challenge :D
  • acpgee
    acpgee Posts: 7,963 Member
    Leftover maki for breakfast. I wish I had taken them out of the fridge earlier, as they were too cold.
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  • Antiopelle
    Antiopelle Posts: 1,184 Member
    ddsb1111 wrote: »
    I volunteer as a Big Sis for 2 AMAZING boys, ages 10 & 14. They come over 2 days a week now and I’ve been thinking about how I can make dinners feel special and memorable and hopefully it will be something they’ll add to their lives when they get older. The tricky part is, my husband was the cook in the family so I figured, why can’t we learn together? I’ve been with them for about 7 months and they were incredibly picky eaters. They would only eat McDonalds, but would then dissect the burger and eat the pieces separately. Now, everything we bring to the table they’re SO EXCITED to try and never ask what the meal is beforehand. I’m just amazed by them and their resilience. Today we made home made bread and even though it will be in the fridge for 12-24 hours I wanted to share anyway. Here’s a pic after it’s been on the counter for 3 hours. And another pic of what we’re going for. I’ll post some more meals as we make them. Thanks for letting me share, it’s making my heart so full.
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    Wow, that bread looks so good !!!
  • ddsb1111
    ddsb1111 Posts: 872 Member
    edited September 2023
    Wow, that bread looks so good !!!

    That’s what we’re going for! 🤞🏻

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