#i made spinach and cheese quesadillas

[council-of-beetroot]

Took Eddy's advice and made myself an actual meal

I actually used the vegetables I bought from the store!

[ghostofasecretary]

i've been fucking winning at food lately

tonight i was like "eh i'll just have a smoothie for dinner" but i actually wanted HOT GRAIN SALAD so i. made a hot grain salad. it's got sweet potato and toasted sunflower seeds and fresh spinach and goat cheese and balsalmic dressing and 3/4s of a cup onion that i cooked with my whole grain cereal. and the mix itself includes *oatmeal* but i cooked it to be not mush! and since it looked bleh with onions so i added turmeric for color and the flavor is ALSO excellent. it took 35 minutes to assemble and i'm still eating it but it was easy to conceive of and make!

i'm chuffed that this is my life now

and earlier this week i made 1) fried quinoa veggie patties and 2) reasonably traditional pulak pulaw and dal, which took 2-4 hours each but they were/are SO GOOD

and the other day i had a napa cabbage/pear/walnut/goat cheese salad with a dijon/olive oil/apple cider vinegar/orange peel dressing that was ALSO delicious. and before that i made charred sweet potatoes and seasoned black beans into quesadillas in twenty fucking minutes and had enough leftover veggies to do the same meal the next day.

in general i've eaten real meals with fruits and veggies almost every lunch and dinner this month, and sometimes also for breakfast. and i, like, look forward to cooking dinner most days?? i'm so proud of myself. i'm so happy that i've lived deliciously in at least this one way lately

[tododeku-or-bust]

What is your opinion on cheese?

I LOVE it! Big fan. I prefer different types of cheeses on certain pizzas (depends on what place I go) but provolone & mozzarella are great. Love white cheddar for cheese sticks and casual consumption. Colby jack for my quesadillas and tacos. Sharp cheddar for my omelets. Feta for my salads (I love feta, esp with spinach and craisins, oranges and a good dressing?? 🔥🔥🔥) American cheese for my burgers and grilled cheeses (but tbh I'm very particular about who and how my grilled cheeses are made bc it could be so nasty if not done right). And Swiss/white American for my bagels and sandwiches. I think that's all the cheese I like.

Not a fan of blue cheese or brie. Y'all can keep those.

Thank you for the ask!

[toadbeast]

my friend L and I have started batch cooking breakfast burritos from whatever's left in the fridge every Sunday--him so as to actually eat breakfast, me because I want to steal his vegetarian, low-food-waste secrets. anyway, this week's breakfast burritos were garlic and mushrooms sautéd together, some frozen spinach (thawed, obviously), cilantro, tomatoes, some black beans I made (with anise, cardamom, cinnamon, some of the mysterious jar labeled "bbq seasoning", a stick of celery, and an onion), scrambled egg. he added lettuce, I added refried beans (I like them and don't care about double beans), canned roasted red bell peppers, some sprouts (I've been having a sprouts moment), and some cheddar cheese. Are one this morning with some smoked chipotle Tabasco (best kind); i think it turned out well. it would have been nice had we had regular flour tortillas left instead of the whole wheat ones; I mostly only like the whole wheat ones in quesadillas. i think it turned out well, but would have been better warm--we put the tomatoes in, which means you have to choose between a cold breakfast burrito (bad) or weird tomatoes (worse). i think next time I'll leave the tomatoes out of mine and just do burrito surgery if I feel like a tomato.

[aphroditestummyrolls]

I made lunch and dinner. A messy quesadilla with a whole wheat wrap, tomato, chili beans, chicken and cheese, with guacamole on top; and a couscous bowl with dill, spinach, tzatziki, broccoli and chicken.

Not pictured: a few dark chocolate digestive biscuits

[rustbeltjessie]

We’ve been making some amazing dinners in my house recently, and rather than spam your dashboard with individual posts for each meal, I decided to do a compendium.

Top row:

1. vegetarian calzones (cheese and sauce, plus mushrooms, spinach, fresh tomatoes, and fresh garlic) with a side salad

2. Thai green curry, and spring rolls (with radishes from our garden inside!)

Second row:

1. Southwest burger (chili lime aioli, guacamole, grilled peppered bacon, tomato, grilled red onion, roasted poblano and serrano peppers, pepper jack cheese) and corn on the cob

2. homemade ravioli (filled with ricotta, lemon zest, mushrooms, and asparagus) topped with homemade vodka sauce, served with bread, Italian sausage, and salad

Third row (all from the same evening):

1. mint julep

2. the first harvest of mustard greens from our garden

3. Carolina-style BBQ chicken, biscuits, greens (made with the greens from our garden!), mac and cheese (with bacon, green onions, sharp cheddar, and smoked gouda)

Bottom row:

1. grilled porterhouse steak, grilled asparagus, loaded baked potato

2. grilled quesadillas (cheese, chicken, black beans, jalapeños) and elote-inspired corn

[heatherdiariez]

What we've eaten, ever since we started going on our diet;

6/17/24-

BREAKFAST: Trail mix, 1/2 cup (340 cal)

LUNCH: N/A

DINNER: Quesadilla, 1 whole (760 cal) ]

WATER: 32 oz

TOAL: 1,100 cal - not good, i know, but we were just starting out.. trying to ease us into it

6/18/24-

BREAKFAST: N/A

LUNCH: Cashews, 0.5 oz (86 cal) Pickles, 3 spears (0 cal)

DINNER: Edamame, 1 1/2 cup (180 cal) Grilled chicken, 2 tenders (105 cal) White rice, 1/4 cup (95 cal)

WATER: 96 oz!

TOTAL: 466 cal - We went over our budget (444) a bit, but we said it is okay because originally we weren't gonna eat the rice, but we did, just to hide our ana eating from our partner. And we will take a few extra cal if it means we don't trigger them.. I still feel a little gross about it though.

6/19/24-

BREAKFAST: Bagel thin, 1 bagel (110 cal) Cream cheese, 0.5 oz (50 cal) Baby spinach, 0.2 oz (1 cal) Baby arugula, 0.2 oz (1 cal) Onion, 0.3 oz (3 cals) Cherry tomatoes, 1.2 oz (11 cal) Balsamic glaze, 1/2 tbsp (20 cal)

LUNCH: Boiled egg, 1 egg (78 cal) Cashews, 1 oz (172 cal) Strawberries, 4 strawbs (15 cal)

DINNER: Chili mac, 1 cup (200 cal) Fried rice, 1 small bowl (est 200 cal) Pickles, 1 1/2 spears (0 cal) Pineapple juice, 2tsp (6 cal)

WATER: 112 oz :)

TOTAL: 866 cal - Originally our budget was 666 for that day, but our partner made fried rice and we felt really bad not eating any. So we just ended up having a little... so we decided the next day we'd make our budget 666 instead.

6/20/24-

BREAKFAST: vape <3

LUNCH: Chicken, 2 tenders (74 cal) Pea pasta, 1 bowl (253 cal) Pickle, 1 spear (0 cal) Strawberries, 7 medium (27 cal)

DINNER: Salad, 1 bowl (294 cal) Halo top ice cream, 2/3 cup (109 cal)

WATER: 156 oz!

TOTAL: 757 cal - We went over our budget. AGAIN. I don't have an excuse for this. We just wanted a salad and we didn't want to skimp out on any ingredients because we wanted it to taste good. I regret it though.

6/21/24-

BREAKFAST: Oikos pro greek yogurt, 3/4 cup (160 cal) Oats & honey protein granola, 1 oz (118 cal)

LUNCH: N/A

DINNER: Wawa cheesesteak fries, 1 bowl (390 cal) Wawa double cheeseburger, 3/4 burger (705 cal) Wawa birthday cake cheesecake, 16 oz (530 cal)

WATER: 88 oz

TOTAL: 1,903 cal - We went WAY over budget today. Charlie begged us to stop doing any cal limits below 800, so we agreed to make that our consistent limit. The only reason I'm trying to not be too hard on us for what we ate is because a little was eating dinner and she was very, very upset. I'm just glad we at least didn't go OVER 2,000 cal, but we're gonna have to make up for it tomorrow.

6/22/24-

BREAKFAST: Bertolino Bridgford salami, 1 serving (130 cal) Cracker Barrell yellow cheddar, 1/2 serving (55 cal) Whole grain garden salsa chips, 1/2 serving (70 cal)

LUNCH: Crepe, 1 crepe (108 cal) Hazelnut spread, 1 tsp (33 cal) Strawberries, 2 medium (8 cal) Whole grain garden salsa chips, 1/2 serving (70 cal) Pickle, 1 spear (0 cal)

DINNER: Crepe, 1 crepe (108 cal) Wawa double cheeseburger, 1/4 burger (353 cal) Edamame, 1.8 oz (62 cal) Salad, 1/2 bowl (37 cal)

WATER: 178 oz!

TOTAL: 1,046 cal - We only went slightly over budget today, which is better than yesterday at least. If it weren't for that damn cheeseburger we probably could've stayed under budget. 353 for that tiny ass quarter of a burger... fucking ridiculous.

6/23/24-

BREAKFAST: Planters trail mix cajun, 19.3 grams (~110 cal)

LUNCH: N/A

DINNER: Fried Rice, 2 servings (~400 cal) Cottage Cheese, 1 cup (160 cal)

WATER: 96 oz

TOTAL: 670 cal - Much better today!!! The fried rice was real hard to calorie count bc our partner made it, but I just kinda threw an estimate out there. But bc we were like, 330 cal under budget today I can pretty much guarantee we were not over that day.

6/24/24-

BREAKFAST: Bagel Thin, 1 bagel (110 cal) Philidelphia cream cheese, 1/2 serving (50 cal) Dominos marinara sauce, 1 serving (8 cal) Boiled egg, 1 large (77 cal) Basil, 4 leaves (0 cal)

LUNCH: Sour cream & chive instant mashed potatoes, 2 servings (220 cal) Corn, 54 g (36 cal) Crepe, 2 medium (216 cal) Hazelnut spread, 1 tsp (33 cal) Strawberries, 2 1/2 medium (10 cal)

DINNER: Chicken tenderloins, 7.8 oz (195 cal) Baby bella mushrooms, 1.5 oz (10 cal)

WATER: 98 oz

TOTAL: 965 cal - Doing alright. Still under budget so it's fine. Thank god for mashed potatoes!!

6/25/24-

BREAKFAST: N/A

LUNCH: Chik-fil-a chicken sandwich, 1 serving (490 cal) Chik-fil-a waffle fries, 1 serving (420 cal) Honey mustard, 1/2 serving (50 cal)

DINNER: Dominos parm spinach pizza, 1/2 pizza (900 cal) Dominos honey bbq pineapple bacon pizza, 1/2 pizza (810 cal)

WATER: 94 oz

TOTAL: 2,670 cal - This was the worst day yet. I'll cut us a little slack, because it was El who was high and eating pizza. Ann wouldn't have gotten chik-fil-a if she knew we were gonna have pizza though, so shit happens I guess. ugh.

6/26/24-

BREAKFAST: N/A

LUNCH: N/A

DINNER: Fried calamari, 3 rings (36 cal) Spider sushi roll, 1 serving (404 cal) Hawaiian sushi roll, 1 serving (342 cal) Crab rangoon, 2 pieces (92 cal)

WATER: 48 oz?

TOTAL: 874 cal - We did okay I guess. We were originally gonna OMAD from yesterday but Kris+Apollo wanted to go on a sushi date. The restaurant also didn't have calories so these are all estimates.. but it's sushi, I highly doubt we went over 1,000 cal.

6/27/24-

BREAKFAST: N/A

LUNCH: Oikos pro greek yogurt, 8 oz (213 cal) Hazelnut spread, 6 g (32 cal)

DINNER: Dominos mushroom pepper pizza, 3 slices (540 cal) Cashews, 1.3 oz (211 cal)

WATER: 56 oz?

TOTAL: 996 cal - We've been real bad about tracking water recently but oh well. Also we were just BARELY in the budget and Eli ate a fuck ton of gochujang but didnt count it so we probably were over. :,)

.💟🌹.

[smallbusinessesbiglegacies]

Local Restaurants Built on Small Town Charm

Viking Pizza and McGuiggan’s Pub  may not share all of the same menu items and follow similar design aesthetics, but they do encompass the same small town charm aspects that attract countless local residents daily. One specializes primarily in takeout serving pizza, salads, sandwiches and calzones and the other stems from Ireland serving comfort pub dishes in a cozy and warm environment. Despite Viking Pizza and McGuiggan’s Pub looking like polar opposites on the outside, they seem to inhabit numerous similar aspects that have turned them into all time towny favorites.

Viking Pizza- 34 Bedford St, East Bridgewater, MA

Located in the center of town, Viking Pizza is a local favorite for all EB residents. This hotspot is named after East Bridgewater’s beloved mascot, The Vikings, and emulates the town’s spirit in every way. For low prices ranging from $10-$20 for a meal, you’ll receive a lot of bang for your buck at Viking. Since 1988, Viking Pizza has made it easy for customers to enjoy their meal in comfort by offering quick delivery and takeout services as well as smaller in person dining options. With pizza being a prominent aspect in their name, it’s no surprise that pizza is their specialty dish. 

Viking Pizza offers 36 large specialty pizzas for the appropriate price of $16.95, as well as customizable options, and $3.50 giant slices of any pie you could dream of. Some of their most intriguing pizzas include the California BLT pizza - alfredo sauce, mozzarella, cheddar, tomatoes, bacon, and romaine lettuce with house dressing, as well as the Amore Pizza - white, mozzarella cheese, ricotta, and spinach and artichoke hearts, and their Pizza Spanko - white, mozzarella, cheddar, garlic, chopped spinach, red onion, gyro style beef, black olives and feta cheese crumbles. On top of their perfectly crafted pizzas, Viking offers a variety of calzones, salads, subs, sandwiches, chicken wings, french fries, quesadillas, wraps, gyros, pastas, and beverages. With their lengthy menu, you’re guaranteed to find something you like regardless of allergies or dietary preferences. Viking Pizza is the perfect option when you want an easy meal on the couch, on the go, or out on the town.

Although I love the amazing food Viking has to offer, I value the customer service even more. Like many other East Bridgewater residents, my family and I order takeout and delivery from Viking at least once a week (sometimes even more). Everytime we encounter an employee, they simply exude kindness and respect. Tony Mamouzellos, long time owner of Viking Pizza, even goes out of his way to make relationships with his patrons. Oftentimes, my family and I will have long and meaningful conversations with Mamouzellos when picking up our food, and will find out when we get home that he slipped in extra slices of pizza, calzones, and pockets of pita bread, free of charge. Even though the food at Viking Pizza is absolutely incredible, the staff and their kindness encourages us to keep coming back.

McGuiggan’s Pub - 546 Washington St, Whitman, MA

Inside the heart of Whitman, MA lies a small restaurant that simply exudes charm. McGuiggan’s Pub may be little with only fifteen tables and three hightops, but it is the perfect place to make memories. I can recall visiting the pub after countless dance recitals and birthday celebrations, and sitting down to enjoy the most consistently delicious bar pizza in the world. McGuiggan’s Pub is entirely Irish, from the name to the obsessive interior design. The pub is stacked full of shamrocks that will entice you to sit at the 54 foot mahogany bar and order a traditional Guinness out of their famous ‘boot’ glass. Not to mention, the staff is extremely friendly from the bartenders to the chefs, with two servers working the dining room at all times, and a host that greets you with a smile at the front door. Although, I may have a slight bias as hostessing at McGuiggan’s Pub was my first ever job. However, this provides me with all the more accuracy in my review.

Moving on to the dishes, you’re guaranteed to find at least one meal you like, with a five page long menu. My personal favorite dish of theirs is the classic cheese pizza, which is objectively the perfect size for one customer priced at just $8.75. The sauce to cheese ratio is unmatched by any other nearby pub which makes it a consistent crowd favorite. Another fan favorite is the traditional Irish shepherd’s pie. There’s something enlightening about the mashed potato and minced meat combination that patrons of McGuiggan’s Pub go crazy for, especially for the affordable price of $18.99.

Another interesting aspect of McGuiggan’s is the live music and bingo events they’re constantly holding. Every Friday and Saturday Night, the pub has local singers and bands perform live to bar and restaurant guests which instantly brings the restaurant’s spirits up. Although the performances usually start late at night around 8 or 9 p.m., the bar fills up fast with customers excited to enjoy their meal while receiving live entertainment. Not to mention, Wednesday nights McGuiggan’s holds SINGO competitions, in which an entertainer comes in and hosts bingo games with famous hit songs instead of calling out numbers. In my two years hostessing during SINGO nights, it’s safe to say Wednesdays are extremely packed, and customers of all ages go absolutely crazy for this game. Owner, Richard Rosen, guarantees a different experience at McGuiggan’s Pub than other nearby restaurants with numerous exciting aspects for his customers to enjoy. From the familiar comfort food, to the nightly entertainment and inviting environment, McGuiggan’s Pub is a charming local spot for both food and fun.

Despite only existing in the realm of Plymouth County, Viking Pizza and McGuiggan’s Pub have made a reputation for themselves based on their all around fantastic aspects. Whether you’re trying out the food, looking to socialize, or are in need of a fun night, Viking Pizza and McGuiggan’s Pub are the perfect restaurants for you.

[icleanedthisplate]

Dine-Out Meals of December 2023, Ranked

I ranked the following based on taste alone. I made no consideration for ambiance or the general dining experience or whatever. I included meals I got to go. I included food trucks, catered meals, and fast food.

Overall, a mediocre month.

Should you be interested in the pictures or reading the few words I had to say about each meal, click on the home page and scroll down or see the archives.

Sushi Rolls (Furikake, Zaragani, Kemuri). Kemuri. Little Rock, Arkansas. 12.30.2023.

Kimchi Ramen. Gold Bowl. Little Rock, Arkansas. 12.5.2023.

Fried Chicken Vermicelli Bowl w/Hot Honey Vindaloo. MOPHO. New Orleans, Louisiana. 12.27.2023.

Boudin Balls App (shared), Pork Poboy w/Caesar Salad. The High Hat Café. New Orleans, Louisiana. 12.29.2023.

Christmas Party Buffet (Prime Rib, Macaroni & Cheese Martini, Chicken w/Tapenade). Arkansas Museum of Fine Arts Catering. 12.15.2023.

Chicken Leg Quarters, Baked Beans, Broccoli & Cheese Casserole. Platnum BBQ (River Market). Little Rock, Arkansas. 12.1.2023.

Pizza (Arti-Garlic, Hawaii Five-O) and Wings (shared all). Theo’s Pizza (Canal). New Orleans, Louisiana. 12.26.2023.

Southern Style Chicken & Shrimp Gumbo w/Green Beans. Jamie’s Restaurant. Harrison, Arkansas. 12.18.2023.

Build Your Own Bowl Catered Buffet (Chicken, Salmon, Veggies, Rice, etc.). Green Leaf Grill (Catering). Little Rock, Arkansas. 12.13.2023.

Christmas Party Buffet (Pizza, Salad, Pimento Cheese, etc.). Lost Forty Brewing Company. Little Rock, Arkansas. 12.8.2023.

Ranchero Special w/Shrimp. Casa Mojitos. Beebe, Arkansas. 12.9.2023.

Flank Steak Sandwich w/Caesar Salad. Buenos Aires Grill & Café. Little Rock, Arkansas. 12.7.2023.

Famous Ferdi Sandwich. Mother’s Restaurant. New Orleans, Louisiana. 12.28.2023.

Smashed Avocado Turkey Burger w/Sweet Potato Fries. Big Orange. Little Rock, Arkansas. 12.1.2023.

Za’atar Bagel Breakfast Sandwich w/Sausage. The Bagel Shop. Little Rock, Arkansas. 12.14.2023.

Veggie Frittata, Egg Bite. Nexus Coffee & Creative. Little Rock, Arkansas. 12.13.2023.

Avocado Toast w/Egg. Fidel & Co. Little Rock, Arkansas. 12.11.2023.

Spicy Chicken Deluxe Pizza, Caesar Salad. Pizza Café. Little Rock, Arkansas. 12.4.2023.

Bacon, Egg, & Cheese Hashbrown Bowl, Pecan Waffle. Waffle House. Hazelhurst, Mississippi. 12.30.2023.

Yaka Mein. Three Muses. New Orleans, Louisiana. 12.28.2023.

Spicy Chicken Deluxe Combo. Chick-fil-A. Little Rock, Arkansas. 12.15.2023. (No photo.)

Chicken, Spinach & Artichoke Sandwich w/Broccoli. Town House Café. Harrison, Arkansas. 12.18.2023.

Vegetarian Shiitake Mushroom Burger. The Root Cafe. Little Rock, Arkansas. 12.12.2023.

Chicken Quesadilla w/Rice & Beans. Habana Outpost. New Orleans, Louisiana. 12.29.2023. (No photo.)

King’s Breakfast Bowl. Kingfish. New Orleans, Louisiana. 12.27.2023.

Seafood Lettuce Wraps. Landshark Bar & Grill. Branson, Missouri. 12.18.2023.

The Round-Up Pizza (to-go). Roper’s. Beebe, Arkansas. 12.9.2023.

Two Filet-O-Fish Sandwiches. McDonald’s. Lake Village, Arkansas. 12.26.2023.

Veggie Breakfast Burrito. Blackberry Market. North Little Rock, Arkansas. 12.12.2023.

Sashimi Plate w/Salad, Soup. Kanpai Japanese Steakhouse & Sushi. North Little Rock, Arkansas. 12.16.2023.

[council-of-beetroot]

I'm moving ro university soon, any easy and cheap recipe you could give me?

(I know you were probably hoping for hetalia anons but here you go anyways.)

Alright so here is my go to.

Kiełbasa z ziemniakami

You need for about 2 servings, I don't really measure so I apologize for that.

1/3 Kiełbasa (really you could use any sausage, I use turkey kiełbasa because I'm nationalistic when it comes to my sausage and it's turkey because I don't eat pork) My Nepali roommate uses Oscar meyer hotdogs cheese and rice if you want a cheaper version.

1-2 Potatoes

About 1/3 of an onion

Herbs and spices whatever you have on. (Today it's the kamis package of potato seasoning because that's all I have

Olive oil

Preheat oven to 200°

Chop up potatoes and onions and put onions aside. Mix potatoes in seasoning.

Cook these in oven for about 10 minutes. The Onions and the delectable polish schlongs will be added later

After those ten minutes put the onions in and then after ten minutes put in the sausage then cook for about 22 ish minutes depending on how you cut the potatoes.

Wait and get noticeably hangry to the point where your sister's presence and ramen making is really beginning to piss you off.

After the food is done then you can eat just like wait a few minutes because the oil is hot. If you want more vegetables serve with kapusta or pickled vegetables.

I am currently making this right now so I will take a picture when done!

Now for a dairy meals I usually go with premade pierogi or I will make spinach and cheese quesadillas.

I have an oven at my dorm so I'm sorry if you don't have a kitchen because fuck microwaves.

The spinach and cheese quesadillas are quicker and easier and probably could be made in a microwave.

[laurkamkitchen]

I still have vegan cheese to use up from the last quesadilla I made and was looking for something quick and simple to throw together after spending the day in London, so this recipe truly seemed ideal. If you've never had a quesadilla with mashed sweet potato in the mix, then you are seriously missing out.

I made about half of this using a smallish sweet potato, corn tortillas, and of course that Violife vegan shredded cheese. I left my sweet potato to sit in the oven for an hour to get it nice and fleshy — thankfully I remembered to do this almost as soon as I got home.

I will admit that I at first accidentally added cinnamon to my spinach rather than cumin. There was unfortunately no way to get rid of it, as I was otherwise out of spinach, so I just decided to go for it and hope for the best.

I assembled the way I always do with quesadillas, putting half the toppings on one half of one tortilla, folding the other side over, and then doing the same with the other one. This seriously does make them way easier to flip.

It took a little bit longer than I thought to get these the color I wanted, but, oh, my God, were they worth the wait — I seriously think these were the best quesadillas I've ever made. Something about the combination of flavors and textures, and the unpinpointable subtlety of the cinnamon really just blew me away here. This meal was unbelievably delicious, and one I will absolutely be making every time I have cheese to use up — perhaps I should just start adding cinnamon to everything I make!

[marionrav]

Fast cooking tips

First off, I’m basing this off of my own experience.  I’ve made dinner for my family for the past 10 years or so, and cook for my own breakfast and lunch options most days as well.

1) Dessert first.  If you’re planning to have a dessert, plan on what you want and how you want it first.  99% of fast desserts amount to things like “fruit, with some topping” or “prepared product”.

0 time: cookies,  parfait a likes (pudding / whipped cream / etc, crumbled something sweet like cookies / cake, fruit), ice cream (heat some nuts in butter, hot coffee, pre-prepared sauce, add a piece of cake / pie / cookies)

10 minutes: fruit crumble / crisp, fruit topped with pre-prepared biscuits or crust, pudding, chocolate melted with toppings and broken into a bark

20 - 30 : cake / pie

1 hour + cooling: sweet breads / rolls / flan

2) Plan your plan of attack.  Last night, I had 1/2 cup of leftover gravy, 3/4 of a cup of broth that was used to make the gravy and didn’t go in, some chopped green chiles, and some grilled chicken from the other day.  I planned a tortilla soup (peppers, some tomatoes, the chicken, bake some tortilla strips,) and added some cheese cubes.

Other options with the same starter could be Thai curry (peppers, curry paste in the fridge, coconut milk, chicken.  Vastly improved by a veggie option and maybe some tofu for variety.)  The broth and the gravy could vanish into the curry for added flavor.

You could also easily do a pot pie with gravy / chicken / some sort of crust, but you’d need to pre-cook the veggies to have them catch up with the cooked chicken.

3) What takes the longest?  Get a mental feel for “halfway done” or time frames on food.  So, let’s say you’re doing a salad, a pot roast, and mashed potatoes.  Pot roast takes as long as it wants, but it’s about 20 - 40 minutes in a pressure cooker, depending on how tough your meat is.  Potatoes take 30 minutes to boil on average, but you can check that the pot roast is tender before you put them on just to be safe.  Salad can be done in minutes.

Let’s say you’re doing a steak, baked potatoes, and spinach.  Steak is about 3 - 6 minutes a side, depending on grill heat and thickness.  Baked potatoes are 10 minutes in microwave + 10 minutes at 400 to crisp up, or 30 minutes in an oven depending on size.  Spinach is dependent on the type of greens, but can be almost instant or about 10 minutes.  I’d do the potatoes first, heat up the grill when they’re half done and make sure the spinach is either almost done, or ready to quickly cook before I put the steak on.  Ideally you want food that’s either you watching the stove, or it’s all waiting for you while you step away to watch something else.

4) Do the long stuff with variable timing that can hold and wait first, then do the quick last minute stuff or things that need your attention.  Don’t do a souffle and a steak on the grill and deep fried onion rings unless you’ve got a helper.

5) For quick meals, try to use leftovers or prepared food to fill out one of the categories of the meal.  So, for example, use bread / pasta / rice, or leftover meat.  Try to add interest with texture (brown some cheese on top of bread to go with your soup or make a quesadilla / nachos etc.,) or color (brown gravy, hamburger, and potatoes will look better with anything that isn’t brown, even if it all tastes good.)

6) The general rule for flavor is Sour / Salty / Sweet / Fat.  If something tastes bland, and you’re pretty sure it has all the usual spicing at a sensible amount, try a touch of soy sauce, a little butter, a drop of honey / a squeeze of lime.  Even if you’re rushing, try one of your “add flavor” options to a bit of something that tastes bland to you.  You might discover a flavor you like.

[eatclean-bewhole]

“How do you prepare meals for your family when you are the only health conscious one?” Answer: Prepare the same meal for everyone, but make healthier substitutions for you. I also find build-your-own meals helpful. It gives everyone options, and it helps picky eaters feel more in control. For example, tonight I set up a bar so everyone could build their own tostado, taco, burrito, quesadilla, nachos or taco salad. I made mine vegan-style (shown). There’s always plenty of leftovers for the next day! ���

PROTEIN - Black beans, ground turkey, refried beans, cheese

CARBS - wild rice, refried beans, spinach tortilla, tortilla chips, black beans, taco shell

FATS - Avocado, olives, cheese

GREENS / FIBER - shredded greens, cilantro

GARNISHING - Pico de gallo & cilantro

#vegan #tostada #mealprep #vegetarian #plantbased #health #veganmeals #healthymeals #veganfood #healthyfood #food #nutrition #weightloss #diet #healthy #eatforyourgoals #healthtips #dairyfree #glutenfree #veganlife #foodie #healthylifestyle #veganathlete #eattherainbow #veganism #whatveganseat #veganfoodshare #vegano #nutritionist #healthcoach

[peanautbotors]

quorn pita pockets 🌶 (201c)

filling makes 3 pita pockets = 198c

one serving of filling = 66c

one pitta pocket = 201c

~ vegetarian | oil free

ingredients

1/4 onion (45g) ~ 18c

1 tsp garlic granules ~ 0

152g quorn chicken pieces ~ 150c

1 tsp tomato purée ~ 4c

2 tsp fajita seasoning ~ 0

1 tsp cajun seasoning ~ 15c

1 spring onion (4g) ~ 1c

half glass of water ~ 0

juice of 1/2 lemon ~ 10c

1 wholemeal pita per serving ~ 135c

method

dice the onion then wash it before adding to a pot with some water and start to sauté

add in the garlic granules and continue to sauté until the onions are translucent

mix in the tomato purée and the quorn pieces and cook until they’re warmed up (add more water if needed) ~ then add the rest of the seasonings, water and bring the mixture to boil before simmering for 10 minutes to thicken up the sauce

place the pita under the grill until heated and starting to go crispy on the top ~ squeeze the lemon juice and tear the spring onion into small pieces into the quorn mixture and stir everything well

take out the pita and slice it in two, gently open in to make a pocket and place 1/3 of the mixture into both halves then serve !

~ okay this is a really basic and easy recipe i kinda just made up 2 days ago bc i needed something for dinner so it’s really nothing special; i’d 100% recommend adding ur own toppings like cheese, salsa, guac & sour cream like i did and veg like spinach which i defs would have added to the recipe if i had it at the time….luckily a serving of the chicken is only 66c and instead of in a pita pocket u could serve it with rice, pulses, potatoes, in a fajita or quesadilla or even in a pasta salad or something cause it’s pretty versatile (:

recipe cr: my recipe

photo cr: my photo

my other recipies ➳ <3

[slowly-falling-tiny-angel]

4/6/22

Am Notes🌞:

This morning’s weigh in: 143.6🤩

I’m hoping I can keep this up bc if I can keep losing 1lb/day I’ll be at my gw in no time lol

Sending all you lovelies good vibes for your day🤍

Food Log:

Breakfast🍓

Venti iced coffee w sf vanilla + vanilla sc foam ~ 45 cal

Lunch🍓

Homemade ramen, tomoshiraga somen / 1 egg / chicken broth / red pepper flakes ~ 254 cal

Dinner🍓

New York cut steak, asparagus, mashed potatoes ~ 392 cal

Snacks🍓

Sugar free black cherry jello ~ 10 cal

Quesadilla, 1 carb balance spinach tortilla / 1/4 cup Mexican blend cheese / 1/2 small avocado ~ 240 cal

Cold brew w splash of sweet cream - 35 cal

Sugar free sparkling lemonade ~ 0 cal

Total: 976 cal

Burned: 257 cal

Net: 719 cal

Pm Notes🌚:

Disappointed I went over, but at least my net was within my limit. Considering how much I wanted to eat today, I’m glad I had enough self control to not over indulge.

We made it through another day🤍 here’s to tomorrow🌹