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Food
totameafox
Posts: 896 Member
Breakfast: cottage cheese & eggs
1/2 cup cottage cheese , 1 tbsp chia seeds, touch of strawberry jello~172 cal, 12g protein, 4g fiber, 4g sugar
this is what i eat if plan to eat out
add 2 eggs 140 c, 12g protein
Opinion: My first version of this used flax seed which basically tasted like strawberry dirt. While this doesn't make the taste buds dance, it is palatable and filling. I fry the eggs because I like warm yoke but they can be scrambled or boiled. I've done either way.
I haven't found any other options that work better for my particular situation of having diabetes and an aversion to oats
so please share what works for you.edit: microwave scramble - cottage cheese blended with 2 eggs. 1 minute segment then stir repeat 3 times. Added chia seeds after. No jello.
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Stuffed Peppers
I really over estimated what I needed. As made:
20 oz ground turkey
Minced Garlic (to taste)
Italian spices (to taste)
Dash Garlic & Herb Seasoning Blend, Salt Free (to taste)
2 packs Knorr No Artificial Flavors Herb & Butter Parboiled Rice
1 1/2 cups of Great Value Tomato Basil Garlic Pasta Sauce
224 grams of pepper jack cheese
12 bell peppers
directions:
cut bell peppers in half and clean them
Make the rice
brown the turkey with the garlic and spices
add the rice and pasta sauce to the turkey
add cheese to the turkey
spoon the mixture in the cut bell peppers
note: this is rough. if i am not sure if it has enough pasta sauce as i actually didn't measure it this time. nor do i know how long to bake if you want the pepper to be cooked or reheated. Some peppers in the picture are over stuffed. I had 9 bell peppers not 12.
servings 24
Calories 133
Fat 5g
carbs 15g
fiber 1g
protein 8g
Opinion: I definitely didn't season it enough. Hamburger would have likely been better but when i make it again I will still use Turkey. It's a pleasant enough taste. Don't expect to dance in your seat over it though. Pepper jack cheese was the right choice.
edited: I baked them at 350 for 20 minutes and it seemed good1 -
How did you upload photos on here? Were you able to on the app? I tried to on the app but it didn't work so maybe I need to be on the computer0
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I'm on a computer. I'm fairly home bound. I don't work, limited income and don't have a car of my own. So it doesn't really make since for me to use my phone to track things.1
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Makes sense. Maybe that's why I couldn't upload any photos!0
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I skipped breakfast today because i needed to go get my phone from my mother's house. So this is what a nearly 700 calorie salad looks like from the top down (it's about 3 inches deep).
we have lettuce, spinach, cracked pepper, cucumbers, zucchini, onion, chia seeds, cheese, eggs, tortilla strips my mom just gave me and tuna. my back hurt the entire time making this and I had to sit down and rest while making it. At least i can sit down while eating it
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Rice-A-Roni Chicken Broth and Herbs Flavor Rice & Vermicelli , Chicken & Cheese
1 box of Rice-A-Roni Chicken Broth and Herbs Flavor Rice & Vermicelli (family size)
32 oz skinless chicken breast
196g of shredded cheese
5 tsp minced garlic
directions:
cut up the chicken
place chicken and contents of rice-a-roni in large cooking pan following directions on the box
after rice is cooked, add the cheese
Servings 8
404 calories
11g fat
37g carbs
1 g fiber
34g protein
Not all meals can look pretty...
technically you don't have to mix all of this together. I'm not big on cooking so putting it together just makes it simpler to portion out and reheat later.
In this version I cooked the chicken first but I think the chicken would have time to cook in the 25 minutes it takes for the rice to be done and likely would have made the chicken more tender. As it is, the taste is good. It just needs veggies on the side for a bit more fiber.
edited: I cooked the chicken with the rice and it didn't feel any different in the texture of the chicken. It might be because it cooked longer than it needed to because I got into a conversation with the boyfriend but I might try putting the chicken in half way through the rice cook time to see how that works.
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One of my favorite healthy breakfast is an egg scramble because I don't have the patience to make a real omelette. I chop up some onions and peppers saute till soft. In a separate bowl I scramble eggs with a splash of milk and Sriracha sauce. Then I add roughly chopped spinach and the eggs to the pan. Cook till the eggs are done then add a pinch of sharp cheddar cheese (I grew up in the Midwest where cheese is seasoning).
I typically eat a couple of clementines on the side.0 -
Cheese is a meal
sounds delicious though I still can't bring myself to cook spinach.
So my mother sent bacon home with me because it would be back by the time she got back from vacation. Not gonna lie 1) I love bacon 2) this would have been better with bread, mayo, cheese and ketchup. I switched up lunch today and cooked bacon with my eggs. The brilliant part was that I only cooked what fit into the calorie plan... basically half the pack. I only ate twice today so I had the calories to play with.
this is what 10 slices of bacon look like (though I only ate 9). I cooked the eggs in the bacon grease since I'm eating under mfp's suggested calorie allowance anyway. One less pan to wash to repeat this tomorrow.
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I'm pretty sure I've never had a past life as a cook. but I am learning.Tuna Casserole
2 bags of great value frozen veggies
4 five oz cans of tuna in water
2 cans of cream of mushroom soup
8 servings of shredded cheese
1 box Barilla + protein pasta
I probably should have added water because the soup was condensed. I also not a fan of the green beans. If i make this again I will likely use individual cans of corn, peas and carrots. Over all it gets a pass. It's not the best tuna casserole I have made but the other was so long ago I have no idea what I put in it.
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@totameafox i love tuna casserole. This looks so yummy. I use peas and add mushrooms and celery to mine. Will also use about 4 ounces of 2% milk to thon the soup a bit (for 2 cans )0
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I made mini crustless quiche on Sunday so I would have some pre made breakfast.
6 eggs
1 cup milk
Salt and pepper (to your preference)
I added a few squeezes of Sriracha sauce
Prepare what ever filling you want (I used onion pepper and spinach)
Prepare whatever type of cheese you want ( I used sharp cheddar)
Preheat oven to 350 F
Grease a muffin tin
Whisk egg, milk, and seasoning together
Divide egg mixture between the muffin tin
Add filling and top with a pinch of cheese
Bake for 15-20 min or until cooked through.
Keeps on the fridge for up to a week, or frozen for a few months.
I warm them up in the toaster oven.0 -
New recipe time!Zucchini Pizzahttps://www.thecomfortofcooking.com/2013/09/zucchini-pizza-bites.html
I have determined 2 things.- this can be a 1 meal only day
- I do not have the patience to make it pretty
I made this last night. I had gone all day with only a couple of sugar free jolly ranchers. I was going to measure everything out but that went out the window fairly quickly. This is delicious though. Funny thing is I thought I would use 3 zucchinis.. nope all that cheese went on 1. Oh well. I needed the zucchini for other meals anyway.0 -
this is lunch today (well two days ago but today is the same thing) 2 stuffed peppers, 2 eggs (cause i skipped breakfast) some lettuce and cucumbers. i used to do zucchini and cucumbers. now just more of one or the other. ~450 cal
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