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Tuna Noodle Casserole Oven Roasted Lemon Shrimp on Linguine in a White Wine Lemon Sauce with Roasted French Beans Cheesey Turkey Meatball Marinara over Rigatoni (there's quite a bit of cheese, Parmesan and Pecorino, inside them) Snake and Flies (Thyme Garlic Butter basted Top Sirloin Steak with Oven Roasted Russet Potato…
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Made Oven Broiled Shrimp Scampi with Garlic White Wine Linguine and Roasted Green Beans
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Soy Glazed Refried Chicken with Kaffir Rice, and French Beans and Carrots
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Had a busy weekend, made Cherry Cheese Danishes: and Tarragon Potato Gnocchi in a Roasted Carrot sauce with Zucchini, Bacon and Pumpkin Seeds (yes that looks like a lot of bacon because it's also all the meat i was eating for the day, which amounted to only 3 strips.)
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Plain yogurt overnight marinades are a good option as well. It's a common technique for many middle eastern and indian dishes, you can add herbs and spices to it for flavor since the yogurt won't really have any, but the yogurt tenderizes the meat very well. And then you grill or roast the meat as you would normally.
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Chinese Greek Pork with Creamed Greens and Kaffir Lime Rice (first time using kaffir leaves, so I used them like a bay leaf or kombu piece as i'm not exactly sure how to use them, but my research told me they're mainly aromatic)
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Made Gnocchi for what I call a Gnocchi with Mushroom Tarragon Cream Sauce and Roasted Zucchini Spears
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Roasted Chicken and Spiced Butternut Squash with Garlic Wine Parmesan Spaghetti
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Greek Korean Pork Tenderloin, with Hot Honey Garlic Butter Green Beans and Rice
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Hot Honey Glazed Chicken Thighs on Roasted Green Beans with Smoked Cheese Creamy Pasta Planned this the day before but came down with a cold and my chicken was already marinating for 24 hours by that point so had to make it, but it still came out pretty good. 1233 calories, 67g Protein. I really only eat 1 meal a day to…
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For the work potluck today I made a Gruyere Egg Frittata. And I wrote up a recipe for it, with the nutrition block that MFP generated for me! (Sadly you can't attach PDFs or Word documents)
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I mixed Greek Yogurt and Gochujang paste to marinate pork tenderloins overnight and it came out amazingly tender. Got a bag of "power greens" at costco (spinach, kale and chard) and made a rice pilaf. All together I called it: Greek-Korean Pork Tenderloin with Saute'd Power Green and Rice Pilaf
