#1 cup of chopped dill pickles

[maximumeffort]

cheers to all who celebrate

[r1poutmygvtz]

low cal foods and my safe foods/ingredients:

(to remind myself when i go shopping so i don't panic and forget what to buy, *next to one means i haven't tried it yet but will try it eventually)

long list and i will most likely keep adding as i remember things :3

*kraft fat free shredded cheddar/mozzarella cheese (45c per 28g)

*great value cheese slices (30c per slice/21g)

philadelphia whipped cream cheese (50c per 22g)

*great value whipped cream cheese (50c per 21g [^^cheaper option])

hersheys unsweetened cocoa powder (10c per 5g)

choboni zero sugar lactose free strawberry greek yogurt (70c per 170g)

starkist tuna pouches (70-110 per pouch depending on flavor [ones not in oil])

hy-vee tuna pouch (60c per pouch)

starkist deli style tuna salad pouch (80c per pouch)

great value chicken pouch (70c per pouch)

ice sparkling water (5c per bottle)

c4 energy drinks (0-10c per can depending on size and flavor)

mission zero carb mini original/sriracha ranch tortillas (25c per 18g)

bettergoods keto wheat bread (30c per 28g)

great value cauliflower rice (15c per 76g)

great value frozen sliced carrots (30c per 85g)

great value frozen broccoli florets [32 oz bag] (25c per 85g)

great value frozen cauliflower (30c 85g)

great value frozen strawberries (50c 140g)

great value frozen blueberries (70c per 140g)

*wymans blueberry strawberry banana/yogurt strawberry raspberry bite cups (40c per cup)

great value eggs (70c per egg)

great value frozen small shrimp peeled and tail off (80c per 112g)

great value frozen chopped onions (35c per 85g)

jongga vegan kimchi (10c per 28g)

oceans halo seaweed (20g per pack)

pantry basix sweet teriyaki (5c per 15ml)

cucumbers (15c per 100g)

dannon light and fit yogurt cups (50c per cup)

miracle whip light mayo (20c per 15g)

kraft lite ranch (60c per 32g)

lee kum kee sriracha (5c oer 7g)

clover valley dijon mustard (5c per 5g)

*great value oven roasted turkey breast slices (50c per 56g)

marketside classic iceberg salad (15c per 85g)

vlasic kosher baby dill pickles (5c per 3 pickles)

great value unsweetened applesauce (50c per 122g)

torani sugar free coffee syrup (0c per 15ml)

*maple grove farms sugar free maple syrup (5c per 30ml)

crazy richard's peanut butter powder (50c per 12g)

*smuckers sugar free jam/preserves (10c per 17g)

great value sugar free jello (20c per box)

hyvee instant chicken bouillon powder (5c per 4g)

quaker lightly salted rice cakes (35g per rice cake)

laughing cow light cheese wedges (25c per wedge)

for you bagged radishes (10c per 75g)

*jell-o sugar and fat free vanilla/white chocolate/banana cream pudding mix (80c per box)

bettergoods unsweetened vanilla/original almond milk (30c per 240ml)

marcel's modern pantry unsweetened oat milk (20c per 240ml)

jack links teriyaki/original/sweet & hot mini jerky pouches (50c per pouch)

*skinny pop butter popcorn (140c per bag)

*skinny pop original/white cheddar popcorn (150c per bag)

*gerber toddler trays (120-160c per tray)

*gerber toddler pick-ups (60-140c per bowl)

gerber baby puffs (25c per 7g)

gerber yogurt melts (30c per 7g

gerber rice rusks/teethers (30c per 7g/2 packs)

gerber lil crunchies (35c per 7g)

*little bellies apple and berry softcorn (35c per bag)

pure protein shakes (140c per bottle, 30g protein)

great value pumpkin purée (40c per 120g)

*that's smart small curd low fat 1% cottage cheese (60c per 113g)

werthers sugar free hard candy (100c per bag)

*werthers sugar free chewy caramel (130c per bag)

*werthers sugar free chocolate caramel (100c per bag)

*werthers sugar free caramel coffee (130c per bag)

[backside-into-the-heavenly]

Pickled Cherry Tomatoes, Red Onions, and Cucumbers

Ingredients:

- 1 pint cherry tomatoes

- 1/2 red onion, thinly sliced

- 1/2 cucumber, thinly sliced

- 1 cup white vinegar

- 1/2 cup water

- 1/4 cup sugar

- 1 teaspoon salt

- 1/2 teaspoon dried oregano

- 1/4 teaspoon red pepper flakes

- 1/4 cup fresh dill, chopped

Instructions:

1. Prepare the vegetables: Wash and dry the cherry tomatoes, red onion, and cucumber. Thinly slice the red onion and cucumber.

2. Make the pickling liquid: In a small saucepan, combine the white vinegar, water, sugar, salt, oregano, and red pepper flakes. Bring to a boil over medium heat, stirring until the sugar and salt dissolve.

3. Pour the pickling liquid over the vegetables: Place the cherry tomatoes, red onion, and cucumber in a jar or container. Pour the hot pickling liquid over the vegetables, making sure they are completely covered.

4. Add the dill: Stir in the chopped fresh dill.

5. Seal and refrigerate: Seal the jar or container tightly and refrigerate for at least 2 hours, or up to 2 weeks. The pickled vegetables will become more flavorful the longer they are refrigerated.

6. Serve: Serve the Pickled Cherry Tomatoes, Red Onions, and Cucumbers as a condiment or appetizer. Enjoy!

[lowspoonsfood]

Mock Tuna Salad

This is one of my favorite recipes, great for an anytime no-cook meal with high protein and some veggies as well as a good way to add a little variety to your packed lunches. My family calls it mock tuna salad, since it’s a vegetarian version with familiar flavor notes (and it can be vegan if you use vegan mayo alternatives).

I will say 2.5/5 spoons since you do have to chop some vegetables, but otherwise it’s just mix and eat. If you have a food processer, you could probably throw the onion, celery, pickle, and chickpeas in and zhuzh them. Feel free to eyeball the amounts to your preference!

Mock Tuna Salad

1 can (15 oz.) chickpeas

¼ cup mayonnaise (or vegan mayo)

¼ cup finely* chopped onion

¼ cup finely chopped celery

1 tbsp finely chopped pickle

2 tsp spicy brown mustard

¼ tsp salt

¼ tsp garlic powder

¼ tsp dill weed (or splash of pickling liquid)

optional:

¼ tsp dried parsley

pinch (1/8 tsp) cayenne

Instructions

Drain chickpeas and place in a medium bowl.

Mash chickpeas with a fork or potato masher until few whole chickpeas remain.

Mix in all other ingredients until fully incorporated

Add more mayonnaise if needed. 

Serve as a dip with crackers or pita bread, or use as a sandwich filling. Enjoy!

[forkfulofflavor]

Quick & Easy Blackened Shrimp Ingredients: For the Remoulade Sauce (Optional): 1/2 cup mayonnaise 2 tablespoons whole grain mustard (preferably Creole mustard) 1 teaspoon sweet paprika 1 teaspoon Cajun or Creole seasoning (Louisiana, Tony Chachere's, etc.) 2 teaspoons capers (roughly chopped) 1 teaspoon horseradish 1/2 teaspoon pickle juice (dill or sweet) 1/2 teaspoon hot sauce (Tabasco, Crystal, Louisiana, etc.) 1 clove garlic (minced or smashed) For the Blackened Shrimp: 2 teaspoons paprika 1/4 teaspoon salt 1/8- 1/4 teaspoon cayenne pepper (adjust for heat preference) 1/2 teaspoon cumin 1/2 teaspoon dried thyme 1/2 teaspoon black pepper 1/4 teaspoon onion powder 1 pound raw shrimp (26 to 30 count, peeled and deveined) 1-2 tablespoons olive oïl Directions: For the Remoulade Sauce (Optional): In a medium bowl, whisk together the mayonnaise, whole grain mustard, sweet paprika, Cajun or Creole seasoning, capers, horseradish, pickle juice, hot sauce, and garlic until fully combined. Serve immediately with the blackened shrimp or refrigerate for at least one hour to let the flavors meld (preferred). For the Blackened Shrimp: In a small bowl, mix the paprika, salt, cayenne pepper, cumin, thyme, black pepper, and onion powder until the spices are well-blended. Place the shrimp in a medium bowl and toss them with the spice blend until evenly coated. Set aside. Heat a large skillet over medium-high heat. Once hot, add the olive oil and swirl it around to coat the pan. Add the seasoned shrimp to the skillet in a single layer and cook for 1 minute without disturbing. Flip the shrimp and cook for an additional 1 minute, or until the shrimp are opaque and curled into a J shape. Be careful not to overcook. Remove from heat and transfer the shrimp to a serving dish. Serve warm with the remoulade sauce (if using) and your favorite sides. Prep Time: 10 minutes | Cooking Time: 5 minutes | Total Time: 15 minutes Kcal: 180 kcal | Servings: 4 servings This Quick & Easy Blackened Shrimp is a perfect way to bring big, bold flavors to your weeknight dinners. The shrimp are coated in a smoky, spicy blend of paprika, cayenne, and herbs, then quickly seared to perfection. Each bite delivers a satisfying punch of heat, balanced by the creamy, tangy remoulade sauce. It’s a simple yet impressive dish that can be on the table in just 15 minutes! Whether you’re looking for a fast weeknight meal or something special for a gathering, this blackened shrimp dish is sure to be a hit. Pair it with rice, vegetables, or even serve it on a salad for a light, delicious meal packed with flavor.

[posttexasstressdisorder]

Celebrating July 4th in Strange Times, Pt 2

Of a Too-hot Kitchen, the Sauce, the Meatballs, and the Tater Sallid.

I got goin' as soon as I felt caffeinated, glad I did, as far as time required to get things done. Had to tell my self not to lose focus or get distracted a few times, and things are done, except the oven-roasting of the chicken thighs slathered with The Sauce, which can happen about 5pm. By 1pm kitchen was too hot, so cooling breaks of running back to my room for five-ten mins and back out ensued.

First things first today: Start The Sauce & The Tater Sallid.

for The Sauce:

1 lg yellow onion, finely sliced, and then minced...very finely chopped!

Start clarifying that in about 2 tblspns butter over medium heat. Sprinkle in a teaspoon of salt and about the same in coarse-ground pepper.

6 -8 large cloves of garlic, finely minced, thrown into the pot with the butter and onion mix. Stir and don't let burn. You want extremely clarified onion/garlic bits, speckled with black pepper.

Once you get there, dump in 16 oz tomato sauce, stir and mix thoroughly.

Now pour in 1/2 cup Grandma's Molasses, stir in.

Add in 1 cup Heinz ketchup, and 1/4 cup white vinegar, stir vigorously.

Stir in 1 heaping teaspoon of coarse-stone-ground mustard.

Now pour in 1 cup strong black coffee. Stir it in until you've got a mixture that's pulling together.

Now keep on the back burner to "cook down" until it is a thick, viscous and clingy goo. Perfect for stickin' to da chicken.

Now throw on the potatoes to boil: 4 or 5 lbs of either red potatoes or goldens. You want a waxier tater for this, rather than a gritty one like a russet. Yeah...boil them quickly, salted water to cover by at least a couple inches. Twenty -thirty minutes tops. Until the skins are cracking. Drain and allow to cool for about 20 minutes.

While that's happening, hard-boil 4-5 eggs, depending on what size they are. These were tiny mediums, so I'm using 5. Bring to a boil, cover, remove from heat and let sit for 15 minutes. Voila. Peel.

Meanwhile, chop one big-ass RED onion, and 3 or 4 garlic dill pickles.

Once the taters have cooled some, hold them with a hot-pad in your palm, and roughly chop them. You want them still MOSTLY hot, but cool enough you don't hurt yourself. It's that mid-point that will give you the texture/feel you want.

Now, pour and sprinkle 2 handfulls of the dill pickle juice over the taters. Add the red onion, pickles and a jar of diced pimientos, plus some of the juice as well. Put the eggs in and the use a knife to rough-chop them as they sit atop the rest of the ingredients.

Now, add 1 1/4-1 1/2 cup HELLMAN'S or BEST FOODS MAYO. Period.

Now stir. Keep stirring, as you are folding all the ingredients together.

That's about the halfway point. Keep goin'...what you're lookin' for is this:

Now, Cover tightly and fridge for the rest of the day, until dinnertime.

Now make The Meatballs (which are tasty dipped in The Sauce!):

Do as you did for The Sauce, the clarified onion/garlic mix. Set aside to cool

In a big bowl, pour the following:

2 cups Progresso Italian Breadcrumbs

1 cup grated parmesan

1/2 cup finely chopped parsley

Stir to mix.

Take a 2-cup Pyrex measure, and pour in 1 cup cold water.

Crack in 4 eggs...use a fork and break the eggs up, and distribute through the water. Pour into the bowl and stir into the dry ingredients. Add the onions and garlic (now cooled down.)

Crumble in a pound of ground beef and a pound of hot Italian Sausage. Now comes the fun part. Be four again and squish and squish until it all comes together as a solidly distributed mix.

Form into balls and bake at 350 for about a half hour and you get this:

Did I mention they're killer dipped in The Sauce?

lulz. OK. SO: Meatballs? Check! Sauce? Check! Tater Sallid? Check! It's about ten til four. I'm gonna shoot for a seven-seven-thirty eat time, so I'll start roasting the chicken about 5pm.

Which means I got an hour to CHILL in THE AC.

Will follow up with Pt 3 later.

Y'all chill.

[necromancelena]

may we look upon thine potato salad and perchance gain knowledge of its recìpe

ummm i just put the potato salad in some Tupperware in the fridge so i don't think I can show you the potato salad. but basically what i did was

cut up and boil an. amount of potatoes. however much was in my fridge drawer. i think it came to a pound. I used our funny little scale. let's say pound of potatoes! we're gonna pretend it's a recipe. I boiled it for 25 minutes

hard boil an egg also . at the same time. don't be like me and do it after.

in a bowl mix greek yogurt and mayonnaise (ratio 2/1) which was a half cup of yogurt for the pound of potato. and then squirt yellow mustard in there.

chop up the hard boiled egg, add a dill pickle and a lil bit of red onion and add it in the yogurt mix.

and then sprinkled dried dill and paprika and dried parsley too.

then glopped the yogurt stuff onto the potatoes. and then put some salt and pepper.

I don't actually know if this is any good but I really liked it.

[nurjahanbegum]

Healthy Chopped Vegetables and White Bean Spread @eatcolor #shorts #food...

I love healthy, quick and easy recipes. This vegetable spread features an abundance of Italian colorful vegetables both pickled and fresh.  The spread is vibrant, crunchy and has contrasting flavors and textures. Using canned white beans pureed with lemon juice and dill weed is a healthy and tasty sauce!  Full recipe in the details. Please LIKE, SHARE and SUBSCRIBE! 🔔 Make sure you have the bell turned on, so you won’t miss any videos! ▶ Instagram: https://www.instagram.com/eat_color__/ ▶ Facebook: https://www.facebook.com/EatColorwithClaudia INGREDIENTS: 8 large romaine lettuce leaves 1 cup micro rainbow greens 1 12oz. or 16oz. jar Italian Mixed Crunchy Pickled Vegetables (Giardiniera) drained, but not rinsed 1 large roasted red pepper taken from a jar of roasted red peppers 1 tomato cut into slices 1 shaved zucchini 1 avocado 1 can white beans drained and rinsed ½ lemon, juice only 1/3 cup water ½ teaspoon dried dill weed Salt and pepper to taste Recipe: Lay romaine lettuce on a large cutting board. Make the vegetable spread: Start with the romaine lettuce leaves and then build the vegetables on top - one full drained jar of mixed Italian crunchy vegetables, one large roasted pepper half from jar, two avocado halves, one shaved zucchini (just the outer layers), a sliced tomato and 1 large handful of micro greens. Keep on the large cutting board and set aside. Make the white bean sauce: In a separate medium mixing bowl, combine one can of drained and rinsed white beans with lemon, water, dill, salt and pepper. Using an emergent blender, whip the beans up until well blended. Pour the white bean sauce onto the vegetable spread. Using a straight edge cleaver knife, chop the vegetables until everything is well blended and all the ingredients are chopped into very small pieces. Serving suggestions:  Add a cup full to any salad. Use as a sandwich filler; we love it in a croissant! Serve with bread crisps or crackers. Enjoy! #saladrecipe #saladrecipes #easysaladrecipe #healthyrecipes #italianfood 

[nbula-rising]

Spicy Cajun Potato Salad Total Time Prep: 20 min. Cook: 10 min. + chilling Makes 20 servings

Ingredients

5 pounds medium Yukon Gold potatoes, peeled and cut into 3/4-inch cubes 1 large yellow onion 1/2 medium lemon 1/2 teaspoon salt 8 hard-boiled large eggs, chopped

1-1/2 cups mayonnaise with olive oil and coarsely ground pepper 1 cup dill pickle relish 1/4 cup yellow mustard 1 to 2 tablespoons Cajun seasoning 1/4 cup minced fresh parsley Paprika

Directions

Place potatoes in a Dutch oven; add water to cover. Cut onion in half crosswise; add one half to saucepan. Bring to a boil. Add lemon and salt to cooking water. Reduce heat; cook, uncovered, until potatoes tender, 5-6 minutes. Meanwhile, chop remaining onion. Combine with eggs, mayonnaise, dill pickle relish, mustard and Cajun seasoning. Drain potatoes; rinse under cold water. Discard onion and lemon. Add potatoes to egg mixture; gently toss until well mixed (do not overmix, or potatoes will break down). Refrigerate, covered, 1-2 hours. Just before serving, sprinkle with parsley and paprika.

Tip Adding lemon juice or vinegar to the water when boiling potatoes will help keep them on the firm side. This is a great tactic for potato salads, but not so much for mashed potatoes.

[qwerty-between-the-lines]

Announcer: ...and our four contestants are ready. They will have 1 hour to put together their dishes. Before we get started, let's go to the floor and put our contestants in the hotseat.

Interviewer: First up, hailing from the US's very own NYC. Perseus ssss Jackson! How are you feeling, Percy?

Percy: I'm doing alright, thanks.

Interviewer: What do you have planned for the judges today?

Percy: I'm doing seafood.

Announcer: Seafood. No surprises from the son of Poseidon. Let's go now to Leo Valdez.

Interviewer: Hailing from the southern metropolis of Houston, Texas. It's the senior counselor of the Hephaestus cabin at Camp Half-Blood. Give it up for Leo Valdez!

Leo: WASSUP everybody!?

Interviewer: You seem excited.

Leo: Nah, that's just how I roll. I'd like to take a moment to say - let's everybody do the Team Leo!

Interviewer: What you have planned for us Leo?

Leo: Hispanic food! I do it best...

Interviewer: Confident, ain't he?

Announcer: That's Leo Valdez, folks. Now we go to our third contestant.

Interviewer: Let's all put our hands together for Athena's own daughter, Annabeth Chase. How're you feeling Annabeth?

Annabeth: I'm feeling great.

Interviewer: Psyched to win it?

Annabeth: You know it!

Interviewer: What are you cooking up for us today?

Annabeth: I'm doing desserts.

Announcer: Desserts! A bold choice from the daughter of Athena. Time will tell if Annabeth's desserts blow the judges away and send her home with the grand prize. Now let's go to our last contestant.

Interviewer: Our last contestant is His Grace, the Ambassador of Hades. The Ghost King himself. Nico di Angelo! How are you doing Nico?

Nico: Okay, I guess...

Interviewer: What are you cooking up for us?

Nico: I'm doing dishes with black ingredients.

Announcer: Another bold choice from this son of Hades. I think it is safe to say that our judges can look forward to a diverse spread of food at the end of the night. Now, let's get it started. One hour on the clock! Contestants... GO!

Percy

-starts placing large lettuce leaves on plates

-chops up onions

-dices potatoes

-cuts deboned fish into thin slices

-squeezes mayo into a bowl

-finely chops up two whole dill pickles

-measures out 1/4 cup of lemon juice

Announcer: I think it seems obvious that the son of Poseidon is preparing some kind of fish dish and tartar sauce, but what are the diced potatoes and onions for? It's anyone's guess, folks.

Leo

-chops up two tomatoes and two bell peppers

-opens two cans of refried beans

-starts rolling out corn flour flat

-starts ground pork to frying on low heat

-makes a four-cheese blend

Announcer: Leo appears to have two dishes underway already. One is probably tacos, but the corn flour is an interesting choice. What's he doing now?

Interviewer: Can you tell us what you're planning with the corn flour?

Leo: Sure. I'm making pupusas.

Announcer: ...and it is! Pupusas! A rather unexpected pleasure for our judges.

Annabeth

-whips up chocolate pudding mix

-crushes up graham crackers

-starts whipping cream

-breaks 3 eggs into a bowl

-starts adding two tablespoons of peanut butter,

Announcer: It looks like the daughter of Athena might be making peanut butter cookies. Clearly the pudding and the graham crackers are intended for something else. What could the whipped cream be for?

Nico

-stirs together blackberries, amaretto, and corn starch in a bowl

-sets premade pie crust on the counter

-starts black beans on low in a food processer

-starts melting cheese

-slices up two egg plants

-pours rice into rice cooker

Announcer: The son of Hades is fast on his feet. Watch him go folks! He already has what appears to be at least three dishes in the works. It's a little early to call, but the competition starts with Nico clearly in the lead.

(in audience) Will: Go Nico! Yeah!

[sniffanimal]

Hey boss do you have an actual recipe for that gyro bowl? Or do you just cook by vibes? Literally have been thinking about that thang for a whole day, lol

So, I've cooked *similar* things from recipe but I was going off pure vibes alone, BUT I can type up what I did in a sort of recipe-esque format for you! This may not be 1:1 exactly what I cooked, but it might be close?

Recipe for Donnie's Gyro Bowl below:

Ingredience (amount of each fed 3 people in excess, so maybe 4 servings?):

1lb Ground Lamb (can be omitted for a vegetarian friendly recipe, or changed for Protein Of Choice)

2 roma tomatoes

1 cucumber

1 zucchini

2 cans of chickpeas

1 large white onion

Dill weed (I ended up having to get dry, but fresh is better!)

Pearl Couscous (1 box, was roughly 2 cups of dry couscous)

greek yogurt (1 little cup of it)

1 lemon, or a decent amount of lemon juice

white wine vinegar

feta

"tuscan seasoning blend" which seems to be mostly basil, oregano, rosemary, thyme, garlic, and fennel.

"taco seasoning" which I used mostly for its cayenne, i would have liked to use paprika and cayenne together instead of relying on taco mix

Garlic powder (again, would have liked at least minced garlic if not fresh)

onion powder

red pepper flakes

Olive oil, butter, salt, and pepper

preheat oven to 400f. Dice tomato and zucchini (keeping them separate), and halve then slice thinly the onion. Zest and halve the lemon then juice into a bowl/cup. Dice half the cucumber, then grate the other half on the medium/large size holes on a box grater (or really finely chop it into mush).

Put the diced cucumber and half the tomatoes in a bowl and add half a cup of white wine vinegar and some warm water. Add a few tsp of lemon juice, salt, pepper, and Dill. Allow to quick pickle while everything else cooks.

drain chickpeas well and mix in a bowl with olive oil and what feels like the right amount of tuscan seasoning and taco mix powder. the peas should look well coated but not like Caked with Seasoning. Toss to mix and then spread out in a single layer on a greased cookie sheet. Bake for ~25 minutes depending on your oven. They might make popping sounds while cooking, be not afraid.

Melt a little butter in a pot and then add the couscous to toast it a bit before adding the same amount in water and then a little extra, maybe 1/4 cup extra. Stir in a generous amount of garlic and onion powders and boil for uhhh a bit until all the water has been absorbed. If couscous is undercooked and all the water is absorbed then add some more and cook until done. Keep warm until ready to serve.

In another pan, melt a bit more butter then add the lamb, stirring to break it up and brown it. I added a lot of the seasonings in different amounts, and some chili pepper flakes. Once cooked through, add half the tomato to cook with it. Once the tomato is soft and the lamb is fully cooked, remove from the pan and keep warm.

To the ~juices~ from the cooked lamb in the pan, add the zucchini and onion and cook well until the zucchini is soft and charred and the onions are soft. Season with Salt, Pepper, and Dill. Add more butter or oil if you didn't have any animal fats left over from meat.

To the greek yogurt, add the shredded cucumber, some lemon juice, dill, salt, and pepper. Stir to combine and taste to see if it's balanced.

To serve, put a layer of couscous at the bottom of the bowl, followed by chickpeas, the meat mix, the cooked veggies, the cucumber tomato salad, and then tzatziki sauce. Top with crumbled feta cheese.

The dish has such a mix of great flavors and textures and temperatures and heat and cream and lemon sour and its all just really really delicious. It did take maybe 40 minutes for me to cook but was soooooo worth it new favorite thing to cook for people.

Also if you were wondering, I went to the grocery store to buy everything I needed to make it more or less and it was about $35 and fed 3-4. The real expensive parts were the dill and the lamb, so those comprised $20 of it. If you already have dill, and omit or change the meat, it's a lot cheaper. Also its 2024 and groceries are expensive as hell.

[spooniechef]

Emergency Calories - Potato Salad (0-1 spoon)

I've been largely out of spoons lately, with weather changes, unexpected absences at work and resulting overtime, and all associated pain flares making most things difficult to impossible. I'm feeling better at the moment, so the next few posts are going to involve how I've survived the last few weeks. Because aches or no aches, we still need to eat, and UberEats is too damn expensive for all the time (especially with gluten intolerances).

Now, I've spent a good portion of my adult life fucking up potato salad. Somehow, I thought it was just ... potatoes, mayonnaise, done. Except ... not quite, apparently, because the mayonnaise would always seem to separate and it was never quite right. So I eventually started looking up recipes to find the common thread that makes other people's potato salad work when mine didn't. Took a good bit of searching, but I finally found it: vinegar. Or lemon juice - something acidic, anyway. As well as adding a certain amount of tart zinginess to the potato salad, it also seems to keep the mayonnaise creamy and smooth even when refrigeraged a few days. So while I got recipes from a lot of sources, I've never strictly used any of them, preferring to figure out the best way to do it by guess and by gosh so I can just thow everything together without thinking about it too much. So I'll give a basic overview and some notes for potential additions to jazz it up a bit. The great thing about potato salad is its versatility. Plus, potatoes are relatively cheap.

Here's what you'll need:

~2lbs (or 1kg-ish) potatoes

~1 cup mayonnaise

~1-2 tablespoons vinegar

Additions to taste (see notes)

The easiest way to do this in terms of potatoes is use baby new potatoes, cut into quarters. If you're doing anything larger, you probably want cubes about an inch square. Making sure the pieces are of uniform size is helpful. And I don't know how it is in other countries, but if you're in the UK, get more potatoes than you think you'll need. Our produce has been shit lately, and it's pretty standard to have to cut away bits of yick or just throw whole potatoes away.

Here's what you do:

Chop your potatoes and put them in to boil. Once boiled to reasonable softness (not mashable-soft, but not too firm either), drain and leave to cool and dry.

In a separate bowl, add the mayonnaise, vinegar, and whatever else you're putting into the dressing.

Add potatoes and fold until everything is fully covered.

Serve immediately and/or put in the fridge for later.

As I say, these are largely approximates because I measure it all by eye at the moment. It's pretty easy to get the hang of. Basically you want just enough vinegar to not have the mayonnaise swimming but enough to suit your tastes. And obviously you can jazz it up to suit you - here's some things that have been suggested in various recipes or just sound nice:

Hard-boiled egg

Crispy bacon bits

Dijon mustard

Chunks of dill pickle

Herbs and spices in general (paprika is usually suggested, as are chives, and obviously salt and pepper to taste, but I like adding onion salt, garlic pepper, and a little bit of celery salt)

Onions (I prefer green onions/scallions, but thin-sliced red onion can add some nice colour)

Honestly, play around with it, because potato salad is wonderfully versatile. Googling for recipes showed me that there are as many potato salad recipes as there are people, so I just left it at the absolute basics as a sort of a blank canvas to experiment on.

Potato salad lasts about five days in the fridge, and can be a meal in itself if done right, so it's great for a source of emergency calories. Enjoy!

(Oh, and side note: if you are gluten intolerant, do not try this as pasta salad. I tried to make pasta salad by the same principles and the dressing was fine but gluten-free pasta is disgusting cold. Even the good kind of gluten-free pasta. Sorry, fellow gluten-intolerants; we're going to have to stick with potatoes.)

[thepokeduck]

Pickled Carrots

To extend the life of leftover carrots, and for a quick refreshing snack, turn your carrots into pickled carrots. You only need 4 ingredients plus whatever flavor add ins you like.

Ingredients

1 lb carrots

1 tbsp salt

1 tsp sugar

2 cup vinegar

Optional Add-ins

Yellow mustard seed

Chili pepper flakes

Fresh dill, chopped

Directions

Warm 2 cups of water and add in 1 tbsp of salt and 1 tsp sugar. Stir till sugar and salt have dissolved. Taste and adjust balance to suit personal preference

Chop carrots into smaller pieces such as carrot sticks and fill jar or jars.

Add in any extra flavors you'd like to add such as mustard seed, fresh dill, or chili flakes.

Pour water to halfway point on each jar. Fill the jars the rest of the way with vinegar,

Seal jars and refrigerate, at least 1 hour.

[forkfulofflavor]

Dill Pickle Dip Ingredients: 1 cup sour cream 1/2 cup mayonnaise 1 cup chopped pickles (approx. 5 spears, plus extra for garnish if desired) 2 tablespoons pickle juice 1 teaspoon dried dill (or 1 tablespoon fresh dill) 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/8 teaspoon ground black pepper Directions: In a mixing bowl, combine sour cream, mayonnaise, chopped pickles, pickle juice, dill, garlic powder, onion powder, and black pepper. Stir until fully blended. Cover and refrigerate for about 1 hour to allow the flavors to meld together. Before serving, top with extra chopped pickles for garnish, if desired. Serve with your choice of tortilla chips, carrot and celery sticks, crackers, potato chips, or pita chips. Enjoy! Prep Time: 5 minutes | Refrigeration Time: 1 hour | Total Time: 1 hour 5 minutes Kcal: 100 per serving | Servings: 8 servings Dill Pickle Dip is a creamy and tangy treat that’s perfect for any gathering. Made with sour cream, mayo, and chopped pickles, this dip is infused with the delicious briny flavor of dill pickles and a hint of garlic and onion. The addition of pickle juice amps up the tang, making it a bold and refreshing dip that’s easy to whip up in minutes. Whether served with chips, fresh veggie sticks, or crackers, Dill Pickle Dip is an appetizer that’s sure to please. Its creamy texture combined with the crunch of pickles and the hint of dill makes it a versatile and crowd-pleasing choice for parties, picnics, or game days. Enjoy this delicious dip as a quick, flavorful addition to your snack table.

[crybaby98anna]

Snacks I've been meaning to try

Satisfy your sweet tooth 1. 1⁄2 medium apple, baked, topped with 1 Tbsp lowfat yogurt sprinkled with cinnamon (45 calories) 2. 1⁄2 small banana, frozen (45 calories) 3. 4 oz unsweetened applesauce sprinkled with cinnamon (49 calories) 4. 1 miniature box of raisins (45 calories) 5. 2 sugar-free ice pops (30 calories) 6. 1 sugar-free fudge ice pop (35 calories) 7. 12 cherries (48 calories) 8. 1 individual serving sugar-free gelatin with 3 Tbsp light whipped topping (40 calories) 9. 1⁄2 cup strawberries with 21⁄2 Tbsp nonfat yogurt (47 calories) 10. 14 seedless red grapes, frozen (48 calories)   Indulge a salt craving 11. 11⁄2 cups salted air-popped popcorn (46 calories) 12. 1⁄4 cup shelled edamame with sea salt (37 calories) 13. 8 oz miso soup (36 calories) 14. 1 pretzel rod (37 calories) 15. 1⁄4 small bag of Glenny's lightly salted soy crisps (35 calories) 16. 1 medium sliced cucumber mixed with 1⁄4 cup sliced onion, 1⁄2 cup chopped celery, 4 Tbsp vinegar and salt to taste (45 calories) 17. 6 oz eight-vegetable juice (39 calories) 18. 1 kosher dill pickle (10 calories)   Crunch and munch 19. 1⁄2 cup jicama with 4 oz salsa (49.5 calories) 20. 11⁄2 cups sugar snap peas (40 calories) 21. Small celery stalk smeared with 1⁄2 Tbsp natural peanut butter (49 calories) 22. 1⁄2 small apple with 1 tsp soy butter (46 calories) 23. 1 brown rice cake with 1 Tbsp sugar-free jam (44 calories)   Smooth and creamy 24. 1 Laughing Cow Light Garlic & Herb wedge spread on cucumber slices (35 calories) 25. 1 tsp almond butter (34 calories) 26. 1⁄2 cup fat-free Greek yogurt with 1 tsp sugar-free strawberry jam (43 calories) 27. 1 oz avocado (about 1⁄8 of an avocado) squirted with lime (45 calories) 28. 8 grape tomatoes dipped in 1 Tbsp light cream cheese (46 calories)   Cheesy whizzes 29. 6 pieces of endive filled with 1⁄2 oz reduced-fat feta cheese (49 calories) 30. 1 slice fat-free American cheese (30 calories) 31. 1 large tomato, sliced, topped with 1 Tbsp Parmesan, broiled (44 calories) 32. 1 oz fat-free cottage cheese on 1 slice caraway Finn Crisp Crispbread (38 calories) 33. 1 oz fat-free mozzarella dipped in 1 tsp marinara sauce (46 calories)   Power up on protein 34. Turkey rollups: 2 slices white meat turkey rolled in 2 lettuce leaves (46 calories) 35. 1 oz smoked salmon (about 1 slice) on 2 Wheat Thins crackers (Multi-Grain) (48 calories) 36. 1 tofu dog with 1 Tbsp sauerkraut (48 calories) 37. 1⁄2 cup plain fat-free yogurt sprinkled with 1 tsp sunflower seeds (49.6 calories) 38. 1.3 oz water-packed tuna with 1 tsp Dijon mustard (48 calories) 39. 2 large hard-cooked egg whites with 1 cup sliced cucumber (48 calories) 40. 1 slice Wasa Fibre Crispbread with 2 tsp hummus (45 calories) 41. 1 medium water-packed sardine with slice of red onion (35 calories)   Solid standbys 42. 1⁄2 cup melon with 2 Tbsp 1% cottage cheese (47 calories) 43. 1⁄2 small grapefruit (32 calories) 44. 1⁄3 cup blueberries with 1 Tbsp light sour cream (47 calories) 45. 1⁄2 cup carrots with 1 Tbsp light ranch dressing (45 calories)   Thirst quenchers 46. 1⁄2 cup nonfat milk with 1 Tbsp Walden Farms calorie-free chocolate syrup (40 calories) 47. 1 packet of sugar-free hot chocolate made with 1⁄4 cup skim milk and 3⁄4 cup hot water (47 calories) 48. 3⁄4 cup almond milk (45 calories) 49. 3⁄4 cup seltzer with 1⁄4 cup cranberry juice and a lime wedge (33 calories) 50. Homemade iced green tea (with artificial sweetener if desired) (0 calories)

[curvycarbivore]

Skinny Potato Salad (Vegan)

Yield: 6 servings | Prep time: 15 minutes | Cook time: 15 minutes | Total time: 2 hr 30 minutes

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The perfect side dish to your summer picnic or BBQ! This vegan potato salad is creamy, flavorful, and bursting with fresh flavors. "Classic" potato salad typically calls for hard boiled eggs and celery but I'm not a huge fan of those flavors, so I opted for red onion, radish, and cucumber instead! It still has that classic tangy flavor, but with a much fresher twist. And at under 200 calories per serving, you can feel good about shoving more of it in your face.

Ingredients:

4 large gold potatoes (1 lb)

1 tbsp white vinegar

1/2 cup vegan mayonnaise

1 tbsp dijon mustard

1/4 cup red onion, chopped

1/4 cup radishes, chopped

1/4 cup cucumber, chopped

2 tbsp fresh dill

2 tbsp fresh chives

1/2 tsp salt

1/8 tsp black pepper

Directions:

Begin by cooking the potatoes. Wash, peel, and dice them into about 1/2 inch cubes.

Place them in a large pot and cover them with cold water.

Bring them to a boil on high heat, then boil them for about 10 minutes until they are just soft (they should be soft enough to stick with a fork, but not so soft that they crumble apart).

Remove the pot from heat and drain (do not rinse).

Remove about 1/3 cup of the potatoes from the pan for mashing. Set aside.

Drizzle the white vinegar on the rest of the potatoes and gently mix.

Transfer to a glass dish and place in the fridge to chill uncovered for at least 30 minutes.

Meanwhile, take that 1/3 cup of the potatoes and mash them using the back of a fork. Mash and mix until they become creamy. Place them in a mixing bowl.

Add the rest of the ingredients to the mixing bowl: mayo, mustard, red onion, radishes, cucumbers, dill, chives, salt, and pepper. Mix well until everything is combined.

After the potatoes have chilled, remove them from the fridge and pour the mayo mixture on top.

Gently mix the potatoes and the mixture together.

Place back in the fridge and chill for at least 1 hour, or even overnight. The longer it sits the better it gets!

Tips and Tricks:

Most recipes (vegan and non-vegan) I found online range from 300-600 calories and 15-40g of fat per serving.

This recipe is extremely customizable. If you don't like any of the ingredients, feel free to leave them out. You can replace the radishes with celery, or replace the cucumbers with pickles depending on your taste preferences. Try adding 1 tbsp of pickle brine or use yellow mustard instead of dijon for a more tangy flavor.

If you typically add boiled eggs to your potato salad, try adding minced uncooked tofu + a sprinkle of kala namak (black salt) to add that egg flavor + a pinch of turmeric for color.

Store the leftovers in an air-tight container in the fridge for up to 7 days.