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Finally caught up a bit - everything looks wonderful folks! Thanks so much for posting. I'm starting to feel lame for not participating lately!
Ok - I'll fix that! I'm cooking a boatload of stuff this weekend to make freezer-food for a friend who's having minor surgery next week. I'll keep my camera handy.0 -
For lunch today...
Turkey Tomato Panini
Eating Well Magazine
Dinner...
Beef and Mushroom Sloppy Joe's
Lexie Approved!!!
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Love Love Love all your pictures an recipes! And Your daughter is sooo cute!0
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[img]http://i132.photobucket.com/albums/q22/pixlamarque/Food Pics/2011-10-29_18-06-41_417.jpg[/img]
Shrimp, potatoes, corn, and mushrooms. Boiled in Zatarain's.
[img]http://i132.photobucket.com/albums/q22/pixlamarque/Food Pics/2011-10-29_19-15-38_47.jpg[/img]
Cinnamon-Apple Cake (Cooking Light). It may look over cooked on top, but that is just the cinnamon sugar topping. This was a very nice cake, not too sweet and fairly light in texture. I have a feeling it will be better after a day or two.0 -
Those look great!0
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[img]http://i132.photobucket.com/albums/q22/pixlamarque/Food Pics/2011-10-30_17-25-54_454.jpg[/img]
[img]http://i132.photobucket.com/albums/q22/pixlamarque/Food Pics/2011-10-30_17-39-13_898.jpg[/img]
Turkey Pot Pie. Not the prettiest photo, but you get the idea.
Recipe, as previously requested. Using the grams listed mine came up to 416 calories for one slice (1/8 of pie). I used Market Pantry pie crust.
Turkey Pot Pie
1 box of pie crust (2 crusts)
4 Tbsp. unsalted butter, divided
1 small onion, minced (~100g)
3 stalks celery, chopped (87g)
4 carrots, diced (153g)
4 Tbsp. dried parsley
Black pepper, garlic powder to taste
2 bay leaves
2 Tbsp. dried sage
Other seasonings as desired (cayenne, garlic and herb Mrs. Dash, etc)
2 tsp. Better than Bouillon (low sodium if possible)
2 c. low fat/low sodium chicken broth
3 med/lg red potatoes, peeled and cubed (350g)
1 ½ c. cooked turkey, cubed (350g)
3 Tbsp. all-purpose flour
½ c. milk (I use 1%)
*Note* The measurements in grams are what my actual ingredients today came out to and what I based my calorie count on. If you like more of one veg and less of another, fine, just keep the same proportions. The only thing I don’t play around with is the liquid and flour; otherwise it will not thicken properly. Feel free to do chicken or beef as well and just change the seasonings/broth to suit.
Melt 2 Tbs. butter in a large skillet. Add the onion, celery, and carrots. Sauté until softened. Add the parsley, pepper, garlic powder, bay leaves, sage, and other seasonings as desired. Sauté over low/med heat for a minute or two. Add the broth, better than bouillon (or water and regular bouillon if you don’t have them). Bring to a boil. Add the potatoes. Cook just until firm/tender.
In a medium saucepan, melt 2 Tbsp. butter. Add turkey and flour and stir. Cook for a minute or two, just to heat thoroughly. Add milk and heat through, scraping the bottom of the pan constantly. Add the turkey mixture to the vegetable mixture, stir, and cook until thickened (simmer). Cool 10-15 minutes. While the mixture is cooling, set your pie crust out to come to room temp.
Preheat oven to 425. Spray a 9” deep dish pie pan with cooking spray and line with one crust (there should be no need to roll the crust for this size pan, only if you have a 10”). Fill crust with turkey mixture (remove bay leaves and discard). Top with remaining crust. Work your way around the pie, turning the top crust under the edge of the bottom crust and pressing them together to seal. Cut 3-4 slits in the top to let out steam.
Bake at 425 for 15 minutes, then reduce the temp to 350 and continue to bake for 20-30 minutes or until crust is brown.0 -
Shrimp Ceviche---Not a great photo, but was putting leftovers away already when I remembered I wanted to take a picture!!!
Spicy shrimp over Pasta
And chocolate chip cookies and an UGLY, but delicious confetti cake with buttercream frosting!
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Looks Great! On a have to make the Tuerkey Pot Pie! Till gotta try thee Ceviche!0
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Ok so in onor of Halloween, I did some fun foods!
Caramel Apples with M & M's
Pumpkin Pie Fudge and Peanut Butter Dark Chocolate Fudge
The Bloody Margaritas
And my crazy husband trying to eat me!0 -
Love all the pics...are most of the recipes found on your blog?0
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AWESOME Halloween foods... OMG @ fudge and apples--I WANT!0
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[img]http://i132.photobucket.com/albums/q22/pixlamarque/Food Pics/2011-10-30_17-25-54_454.jpg[/img]
[img]http://i132.photobucket.com/albums/q22/pixlamarque/Food Pics/2011-10-30_17-39-13_898.jpg[/img]
Turkey Pot Pie. Not the prettiest photo, but you get the idea.
Recipe, as previously requested. Using the grams listed mine came up to 416 calories for one slice (1/8 of pie). I used Market Pantry pie crust.
Turkey Pot Pie
1 box of pie crust (2 crusts)
4 Tbsp. unsalted butter, divided
1 small onion, minced (~100g)
3 stalks celery, chopped (87g)
4 carrots, diced (153g)
4 Tbsp. dried parsley
Black pepper, garlic powder to taste
2 bay leaves
2 Tbsp. dried sage
Other seasonings as desired (cayenne, garlic and herb Mrs. Dash, etc)
2 tsp. Better than Bouillon (low sodium if possible)
2 c. low fat/low sodium chicken broth
3 med/lg red potatoes, peeled and cubed (350g)
1 ½ c. cooked turkey, cubed (350g)
3 Tbsp. all-purpose flour
½ c. milk (I use 1%)
*Note* The measurements in grams are what my actual ingredients today came out to and what I based my calorie count on. If you like more of one veg and less of another, fine, just keep the same proportions. The only thing I don’t play around with is the liquid and flour; otherwise it will not thicken properly. Feel free to do chicken or beef as well and just change the seasonings/broth to suit.
Melt 2 Tbs. butter in a large skillet. Add the onion, celery, and carrots. Sauté until softened. Add the parsley, pepper, garlic powder, bay leaves, sage, and other seasonings as desired. Sauté over low/med heat for a minute or two. Add the broth, better than bouillon (or water and regular bouillon if you don’t have them). Bring to a boil. Add the potatoes. Cook just until firm/tender.
In a medium saucepan, melt 2 Tbsp. butter. Add turkey and flour and stir. Cook for a minute or two, just to heat thoroughly. Add milk and heat through, scraping the bottom of the pan constantly. Add the turkey mixture to the vegetable mixture, stir, and cook until thickened (simmer). Cool 10-15 minutes. While the mixture is cooling, set your pie crust out to come to room temp.
Preheat oven to 425. Spray a 9” deep dish pie pan with cooking spray and line with one crust (there should be no need to roll the crust for this size pan, only if you have a 10”). Fill crust with turkey mixture (remove bay leaves and discard). Top with remaining crust. Work your way around the pie, turning the top crust under the edge of the bottom crust and pressing them together to seal. Cut 3-4 slits in the top to let out steam.
Bake at 425 for 15 minutes, then reduce the temp to 350 and continue to bake for 20-30 minutes or until crust is brown.
Thanks!0 -
Love all the pics...are most of the recipes found on your blog?
Kelly, almost everything that FallenAngelLoves and I post are from Cooking Light unless otherwise specified. You can find all of Cooking Light's recipes at www.myrecipes.com or on cookinglight.com. I don't know about anyone else, but I'm sure if you ask they will post the recipe or the appropriate link.0 -
OK...thanks I will check out the sites0
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[img]http://i132.photobucket.com/albums/q22/pixlamarque/Food Pics/2011-11-01_19-31-58_380.jpg[/img]
Peccadillo empanadas (Cooking Light). I know it looks (and tastes) like ground beef, but these are made with Quorn. If you are not familiar with Peccadillo, there are raisins, green olives, slivered almonds, cinnamon, all-spice, cumin, onion, and jalapeno with a bit of lime juice. The almonds give a nice crunch. The filling was easy, it is a bit fiddly to make the empanadas, though. We ended up making them a bit larger than the recipe called for so I need to re-figure our calories. We also made some with real ground beef and cheese for the sweetie.0 -
Pan-Seared Chicken with Tomato-Olive Relish and Linguine0 -
The empanadas look great! I need to try those!0
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Baked Mac and Cheese from the November Cooking Light Magazine...instead of using sharp cheddar I used mozzarella.0 -
Yum! I took pics of the Tuscan bean stew I made yesterday - I'll post this weekend.
The empanadas look great! Quorn, you say?
Loooove mac 'n' cheese! Cook's Illustrated did a tasting of lowfat cheeses and found that Cracker Barrel and Cabot both had 50% less fat cheddars that were worth eating. I keep looking for them.0 -
Curried Shrimp over Garlic-Basil Coconut Rice
Weight Watchers0
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