#like bok choy and green onions and corn and shredded carrots

[tahdashi]

time to make ramen & watch business proposal

[rosiesravishingrecipeblog]

My Loves!

After this last extermination I’ve found myself with a lot of lean, dense, meat. For those who aren’t as aware, this isn’t the kind of meat we want to be cooking- however it’s rich in protein, calories, and has a knock out flavor.

I’ve decided the best way to cook some of this meat for Cannibal Towns 100th anniversary potluck is going to be an East Asian recipe called Hot Pot!

First thing to know is you need to have a hot plate, hot pot MUST be on a constant heat WHILE eating.

BROTH

Bring water to just shy of boiling, depending on how much water you put in (I recommend 3/4 of your cooking pot) you’re going to change how much “flavoring” will end up in your soup. I usually make pots of six cups so that’s the measurement I will be referring too. The only things not added from the beginning is the meat!

INGREDIENTS

MAIN

Meat (as much as you like, any kind (recommended a red meat) cut into thin strips.)

Noodles (Optional, they provide carbs which are needed to balance a good meal.)

Broth concentrate (Bones of your meat are recommended for unity of flavor, however a Dashi broth, Mushroom broth, or a Miso Broth are also acceptable, if needed you can turn to a Bullion broth.)

VEGETABLES

Bok Choy (Baby or other wise. Cut the bottom off (1-2 inches) rinse and put the leaves into your water, rinse the excess and you have a flower to decorate.)

Carrots (cut in either large ovals or in small chunks. These should go in early to allow them to soften as your broth cooks.)

Taro (cut and rinse by submerging in water for 5 minutes, unless you want a thicker broth, then skip submerging and put in your pot.)

Russet Potatoes (not something I particularly enjoy, however if cooked later in the dinner can be a lovely sensation. Cut into slices, keep your slices even.)

Enoki Mushrooms (chuck in. If your group enjoys mushrooms beyond their Umami flavor, leave some out as well. Mix only with Shitake.)

Shitake Mushrooms (Be light with these, an impressively over powering flavor.)

Extras: Baby Corn, Water chestnut, celery

SEASONING

in your broth add the following

Soy sauce (the richer/fattier your meat the less heavy handed. Considering the meat i’m using is tougher I use about a half cup. start smaller and work up.)

Myrin (The sweet to our salty, i use half of the Soy Sauce, in this case 1/4.)

Rice Vinegar/Sake/rice wine (if you want to break up the richness of your broth add the same as you do Myrin, otherwise half it.)

Garlic (2-4 cloves of garlic, do this with your heart love.)

Ginger (either a few chunks for seasoning OR some shredded.)

Chilie oil (I love a good kick of spice, but remeber who you’re eating with!)

Seaweed (Measure with your heart, it’s never too much.)

Green Onion (Measure with your heart.)

In hot pot you cook the meat as you want to eat it. Hence why it must be heated constantly. Take chopsticks or a small metal basket and hold your meat in your broth. eat once cooked. Take. bowl and fill it with soup, vegetables, and noodles. Season your bowl to taste!

With Love

Rosie

[doctorodyssey]

do you have some ~easy recipes to make? i want to learn how to cook but i always find myself too tired to make anything when i get home from work /:

hello my friend! so what i find the easiest to throw together is a stir fry bc you can really use any protein and veggies, and it’s usually done in the time it takes to cook the rice. 

here’s my stir fry ~formula:

1. start the rice first, bc it takes longest. i use sticky/sushi rice, but anything will work, and you can also do quinoa/another grain. here’s a rice cooking guide!

2. if you’re using tofu (which i usually do), press it right away to drain the water. i use extra firm tofu, and i wrap it in many paper towels, then i putting a cutting board with a heavy pan/book/whatever i can find on top. extra firm usually only needs 15 mins to press, but it won’t hurt to leave it until you’re ready to cook. you can use chicken/fish/shrimp/beef/pork/etc, whichever’s easiest.

3. cut your vegetables. you can literally use anything! i put garlic in everything, but everything else varies. some ideas: onions or green onions, broccoli, green beans, asparagus, bell peppers, carrots, bok choy, snap peas/snow peas, baby corn, water chestnuts (they come canned!), mushrooms, etc. frozen veggies or the pre-cut packs in the produce section are a good idea if you don’t want to chop or don’t have time. 

4. cook your protein. for tofu, i usually cut it into cubes and coat them in some flour seasoned with whatever spices i feel like (mine is usually salt, pepper, garlic powder, onion powder, cayenne, and smoked paprika). then i fry it in some vegetable oil. it usually takes like...5 mins on each side, but i generally get lazy and don’t cook every side of every cube lol. you can use pretty much any protein and there’s youtube tutorials for the best way to pan fry all of them. you can also buy a rotisserie chicken from the deli and shred it, or frozen pre-cooked meats, which’ll both save a lot of time.

5. while the tofu/whatever’s cooking, make a sauce. mine is usually a random, unmeasured combination of: soy sauce, honey, some kind of chili sauce (sambal is my fave), garlic powder, rice vinegar, and sesame oil. you can 100% buy a premade stir fry sauce to make your life easier (kikkoman makes good ones, they’re usually in the asian foods section). if you wanna make your own, just start with like...1/3-1/2 cup of soy sauce and add stuff until it tastes good. it’s honestly very hard to mess up. 

6. remove protein from pan and cook veggies. as a general rule, hard vegetables take longest. put stuff like broccoli and asparagus in first, then onions, then softer things like bok choy. if you can’t tell if something’s done cooking, stick a fork in and feel how soft it is. if you still can’t tell, taste it. if you’re using frozen, follow instructions on the package. put the garlic in LAST or else it’ll most definitely burn and you’ll be sad. 

7. put protein back in w the veggies and pour in the sauce. cook it for a few mins to thicken it up. if you want, you can combine a tablespoon of corn starch and a tablespoon of cold water to help it thicken, but i wouldn’t recommend that if you’re gonna eat it again the next day, bc the corn starch makes it kinda gummy later on. 

8. serve over rice. i sometimes add a fried egg on top! 

that was longer than i intended.........and i am not done

here’s some places i usually find easy recipes:

my absolute queen budget bytes

honestly...buzzfeed tasty has good & quick one pot recipes

binging with babish’s basics series is very good for learning how to cook

i don’t really like to give conde nast my money, especially bon appetit, but i use an ad blocker to go on their basically site. every recipe is 10 ingredients or less!

pro home cooks, which used to be called brothers green - he makes, like, everything, but a lot of his vids focus on cheap and easy meals. (i haven’t watched any of his meal prep vids but i bet they’re good)

if you have a day, or even a few hours, every week that you can set aside, you might wanna look into meal prep. you don’t even have to prep entire meals; just pre-cutting all your veggies and portioning them into containers makes cooking after work/school feel so much easier. 

here are some meal prepping youtubers:

mind over munch - i s2g this woman is like the queen of meal prepping. she’s also like way too perky but it’s fine bc her vids are VERY helpful even if you don’t wanna make the exact meals she makes

goodful’s professional meal prepper series - she gets paid to go to ppl’s homes and meal prep for them, and she shares a lot of easy recipes that are good for prepping and also just general tips for the best ways to cook and store stuff!

and finally here’s some easy stuff i make when i’m lazy:

i boil water for pasta, i chop up broccoli into tiny little pieces and throw it in the boiling water with the pasta when there’s like 4 mins left. i drain it, put it back in the pan, and add butter, italian cheese(s), garlic powder or a garlic herb seasoning blend, salt, and pepper. it’s so good.

premade gnocchi with jarred sauce or storebought pesto, served w whatever vegetable will take the least time to cook (i had this today with asparagus lol)

canned salmon burgers! 

tuna & mayo mixed w rice, top w eggs and nori if i have it (thank u @oddesteyecircle)

smashed chickpea salad - i take a can of chickpeas and smash em w a potato masher, then i add mayo, dijon mustard, lemon juice to taste, and whatever spices i feel like (usually salt, pepper, garlic powder, onion powder, cumin, cayenne, paprika, turmeric bc i like the color it adds lol). serve on toasted bread w/ whatever you like on sandwiches (i do tomatoes, hima usually does cucumber slices and spinach)

this doesn’t count as cooking really but the chipotle black bean burgers from don lee farms (we get them at costco) are incredible. i usually make em w frozen fries and microwave steamed broccoli (if u haven’t caught on i love broccoli)

bfast for dinner (pancakes from a box, scrambled eggs, bacon/sausage, maybe some potatoes)

aaaand i think that’s all i have to say! when in doubt, u can always ALWAYS find a recipe on youtube for literally anything. i hope this was helpful!!!!!!!

[nyc-uws]

Hacks For Ordering Healthy Takeout And Delivery, By CuisineChinese, Mexican, Italian and more — restaurant food can be made more nutritious with these tricks.

By Su-Jit Lin, Guest Writer 10/06/2020 05:45am EDT

As nutrition information becomes more widely available and ingredient transparency is more widely demanded due to food allergies and sensitivities, people are continually stunned at the amount of empty, nutritionally deficient calories they’re consuming when they dine out or order delivery.

But with a few easy fixes, you can hack your order and make it fit the ideal 1:1:2 ratio of carbs, protein and vegetables that professionals recommend.

After all, when you bring your food home, you’re free to make additions, subtractions and substitutions however you please to make it more beneficially nutritious, no matter the type of cuisine you order.

Let’s address some of the most common takeout and delivery cuisines you can easily make more nutritious.

Strategize Your Sandwiches

Every sandwich needs ― to borrow Ross Gellar’s term ― a “moist-maker.” For that reason, mayo is a must for many people. However, it’s a caloric bomb, especially if it’s slathered on with a heavy hand. The good news is, you have alternatives.

When ordering a sandwich, ask the restaurant to leave off the mayo so you can finish dressing it at home with your own. Sandwiches without mayo will be less soggy when you receive them anyway.

As registered dietician Casey McCoy reasons, “adding mayonnaise yourself allows you to choose how much goes on. If they do it for you, you may end up eating more than you normally would.”

The best recipes, kitchen tips and genius food factsSubscribe to HuffPost’s food email.Successfully Subscribed!Recipes and more delivered to your inbox!

Another reason to sauce up at home? You can cut calories with canola oil mayonnaise or get on trend with avocado oil. However, McCoy recommends olive oil as “a better fat choice.”

Aside from this simple swap, bringing a sandwich home also opens up a plethora of add-on and change-up choices, allowing you to deconstruct and customize it in the privacy of your own kitchen. There, no one will look at you askance if you take off a slice of bread to replace it with a few leaves of lettuce. And you won’t get any odd looks, either, for completely taking apart your sandwich and putting it on a bowl of salad greens. Both are great ways to increase your vegetable intake, the nutritional value of the meal, and inch up to that 2:1:1 ratio.

Healthier Salad Hacks

If a salad typically doesn’t fill you up, it’s easy to convert it into something substantial that’s still nutritious. Consider turning your salad into an overstuffed wrap using tortillas, lavash bread or pitas with better nutritional value than what is offered at most restaurants. Eschew the side of bread that usually accompanies a salad, and instead, look for whole grains, high fiber, higher protein and low sugar on the nutritional labels of home pantry staples.

Another great tip for salads is to ask for the cheese and/or sweet toppings like dried fruits and nuts on the side. Although “these additions are a great choice for a salad to actually be satisfying and fill you up appropriately,” according to McCoy, getting the high-calorie ingredients on the side can help you personalize and control how much you’re consuming.

For takeout, salad dressing is usually separated, so that’s one less ask you have to make. This allows you to use just enough so that your greens aren’t drowning in it. “Toss it in a big bowl at home while you add the dressing to make sure it’s well-dressed,” McCoy recommends, “or use some lemon for extra flavor instead of using more dressing.”

Asian Takeout Additions

It’s easy to increase the nutritional value of your Asian restaurant takeout when you order. For one, tofu is a nutritional superstar McCoy calls “a great and inexpensive source of protein that is very easily absorbed, and a rich source of isoflavones, which research has shown to have protective effects against cardiovascular disease and some cancers.”

But even better, across the continent, vegetables feature heavily in most wok-fired dishes. Her pick is often Thai, which “tends to be a pretty healthy takeout pick because they have a lot of vegetable-heavy offerings.”

You can also steam-crisp or stir-fry your own vegetables and then toss them in the sauce that came with your takeout. This can help re-proportion the dish to better fit the ideal ratio.

Boosting your vegetable quotient with a quick homemade sauté works for many of the more indulgent noodle dishes, too. Matchstick vegetables like carrots, broccoli stalks, bell peppers and cabbage blend in well with lo mein, drunken noodles, chow fun, mei fun, yaki udon, and more. For no-cook, no-fuss toss-ins, bean sprouts can contribute a refreshing bite to heavier noodle mains, as can sliced snow peas or chopped sugar snaps. For soups, adding baby bok choy is actually quite traditional, or add Chinese or nappa cabbage or romaine lettuce (don’t knock it until you try it!).

Finally, you can ask for brown rice instead of white. McCoy says “you’ll be adding fiber and nutrients that will make you feel more satisfied than refined grains like white rice.”

Italian Updates

Pizza is often considered a cheat food, but there are multiple ways to make it more nutritious.

You know that slice is going to taste better after a few minutes in the toaster oven, so why not add some vegetables to it while you’re at it? Ordering a plain cheese pizza (or a vegetable one) gives you wiggle room to control your ratios. You can add grilled chicken, turkey pepperoni, turkey sausage, or sautéed and drained lean ground beef to make the proteins lean, or steam spinach or broccoli to toss on top of a white pizza and let them get toasty. Alternatively, zucchini is a nice add-on for red-sauce pies, and peppers, onions, and mushrooms are classics.

“I like to order a Caesar salad with my pizza and/or add lots of vegetable toppings to it,” McCoy said. “It sounds simple, but romaine is higher in vitamin A, folate, and fiber than kale or spinach, and anchovies have omega-3s, while olive oil is a monounsaturated fat, both of which can reduce the risk of heart disease.”

Caesar and other salads are typically on the menu at any Italian restaurant or pizza parlor, but what isn’t often advertised is that customers can usually request a side of steamed vegetables instead of the usual pasta side. This is typically some variation of a medley that may feature broccoli, zucchini, cauliflower, carrots and green beans. Sautéed or steamed broccoli, spinach and broccoli rabe are also often on offer, and they go better with marsala wine sauce dishes, française or piccata preps than clashingly sauced pasta.

Latin American Twists

Food from this corner of the world is also easy to make healthy when you order. Two effortless changes would be to request no cheese or sour cream on your dish. Instead, add your own pre-grated cheese at home — it typically comes in nonfat, part-skim, 2% or whole fat options, but McCoy suggests forgoing fat-free options for something 2% or more. “Your body needs fat,” cautions McCoy, “and fat-free isn’t as satisfying and may cause you to overeat later.”

To substitute for the sour cream, 2% Greek yogurt is an easy edit that keeps the flavors and mouthfeel indulgent while introducing helpful live and active cultures to your gut flora as well as increasing protein.

Establishments can often make other substitutions for you. Swapping white rice for brown, when available, is one of them. You can ask to swap rice for beans or request twice the peppers and onions in lieu of rice or in addition to it. Lettuce is also typically available, so just ask for it if you don’t want a whole side salad!

When it comes to Mexican food like tacos, say “yes” to all the vegetable accompaniments: the pico de gallo, the charred green onions, the shredded cabbage or lettuce. In fact, while you’re at it, dice up some more fresh tomatoes for their many vitamins and minerals and chop up more cabbage at home to bury your taco filling in, adding fiber as well as a palate-cleanser for the salt and char. Consider it more of a side than an accent.

You can also ask for corn tortillas instead of flour, which typically have far fewer calories. Corn is “less refined and contains more fiber,” than flour, McCoy said. Another alternative? Skip the tortillas entirely in dishes like fajitas, and turn them into rice and salad bowls.

The same applies for other types of Latin American food: Get a side salad with your Cuban or medianoche sandwich; ask for grilled veggies instead of rice or beans; add versatile sautéed zucchini to your ropa vieja or arroz con pollo; put your roasted pork on a salad; ask for your crema on the side and save your sweet plantains for dessert.

A Sweet Finish

And what’s dinner out without dessert? You can slightly moderate your indulgence by asking the restaurant to pack your dessert plain, skipping the restaurant’s embellishments such as whipped cream, ice cream, caramel sauces, chocolate drizzles, and the like. Instead, add your own at home. Use frozen yogurt, light ice cream or lighter whipped cream. Choose reduced sugar, no-sugar-added or added-fiber jams or jellies for accent flavors. Or just go with some fresh fruit. When you’re finishing the dish in your own kitchen, the choice is entirely yours.

As you can see, ordering in doesn’t mean having to leave your nutrition by the wayside. Go ahead and have that taco night, order the pizza after a busy day, call for Chinese, and get that dessert to split. You deserve it, and with these dietician-approved simple swaps and additions, you don’t even have to earn it.

https://www.huffpost.com/entry/ordering-healthy-takeout-delivery-cuisine_l_5f6224ebc5b65fd7b857cfb8

[leopardwrangling101]

There’s a leopard in the fridge

Leopards get into everything.

You would think it was impossible because a leopard is a very big thing and some of these spaces are super small, but they manage.

Leopards however seem to like the fridge.

When leopards arrive they mess with food.

Can’t eat, don’t want to eat, over eat, eat only junk food, only eat take out.

Can’t walk through the grocery store without disassociating

Can’t place an on-line grocery order because everything just seems to be closing in and the thought of trying is just TOO MUCH

Can’t chose something off a menu to save a life.

Disassociate in the fast food parking lot (if you’re lucky, the drive through like if you’re not)

Time for preplanning.

If you’ve read anything in this tumblr you should know that my leopards are pseudo controllable with preplanning. Organization, structure, lists, kits…these things seem to befuddle my leopards and give me a little breathing room.

Keeping leopards out of the fridge requires three to four lists.

List one- typical meals or types of meals that you eat each week, - breakfast, lunch, dinner, snack. If you are a hobbit, fill in the other meals, no judgement here.

Example:

Breakfast schedule

Monday - yoghurt and cereal

Tuesday - eggs

Wednesday - yoghurt and cereal

Thursday - eggs

Friday - yoghurt and cereal

Saturday - something easy

Sunday - something special

Lunch schedule

Monday - themed lunch (make it special)

Tuesday - vegetarian plough man’s lunch

Wednesday - afternoon tea

Thursday - salad

Friday - tuna sandwich

Saturday - picnic (even if indoors)

Sunday - popcorn and a movie

Evening Meal schedule

Monday - vegetarian

Tuesday - Fish

Wednesday - new recipe

Thursday - dinner with friend (after work, going out to eat)

Friday - Ethnic option - self-made, take out or frozen

Saturday - Soup and Grilled Cheese

Sunday - Something special

List two - core foods in the fridge and freezer that you typically eat.

I keep to a pescatarian diet and my core list looks like this:

Dairy

Eggs

Heavy cream

Cheese (shredded, chunk, sliced)

Butter (stick and spread)

Yoghurt (Greek or French)

Horseradish

Sour cream

Cottage cheese

Hummus

Cream cheese

Milk (nut and/or small amount regular)

Produce

Salad materials:

Lettuce

Spinach

Tomatoes

Peppers

Cucumber

Radish

Carrots

Celery

Sprouts

Cooking vegetables:

Ginger

Garlic

Shallots

Mushrooms

Peas

Bok Choy

Broccoli

Cauliflower

Kale

Leeks

Fennel

Zucchini

Asparagus

Beets

Swiss chard

Yellow squash

Onions

Potatoes

Small eggplant

Corn

Green beans

Fruit in season

Lemons

Apples

Berries

Oranges

Clementines

Blood oranges

Plums

Peaches

Grapes

Avocado

Fish

Shrimp

Squid

Snapper

Perch

Scallops

Swordfish

Cod

Trout

Other fish/shellfish when on sale, in season

Frozen

Appetizers

Quick entrees - vegetarian and pescatarian

Veggie sausage

Veggie burgers

Frozen vegetables

List three - typical core pantry items

This is my list:

Pantry Items

Pasta

Pasta sauce (pesto, marinara, vodka, Alfredo)

Rice (jasmine, long grain wild)

Soup (jarred preferably)

Olives

Artichoke hearts

Roasted red peppers

Salsa (red and green)

Tea

Flour

Chocolate chips

Cocoa

Corn meal

Pickles

Vegetable stocks

Fish stock

Yeast

Mustard

Mayonnaise

Sugar

Herbs

Spices

Popcorn

Cereal

Bread

Crackers

Canned fish

Canned vegetables

Canned beans/lentils

Nuts

Specialty items

Salad dressing

Oils

Vinegars

List four is for specific leopard foods, either foods that scare off leopards or foods that soothe leopards. So sometimes these foods are in the cupboard, sometimes they are in your leopard wrangling kit. Sometimes they are what you serve yourself on a relaxation night.

My list

McCain smiley fries

Nacho cheese Doritos

Mexican hot chocolate disks with cinnamon

Spaghetti Os

Canned Clam Chowder

Oyster crackers

Goldfish crackers

Anise sponge cookies

Root beer

Dark chocolate covered almonds

As you can see this list is pretty carb heavy, these are comfort foods, things that I know specifically can lift me out of a leopard moment or can dissuade leopards from taking residence. But these are not my everyday foods. Some of my everyday foods, like tea, also work against leopards, but since that is a staple, it doesn’t need to be specifically on this list. If I am in a bad way leopard wise, this is a quick list for an online grocery order, a request to a friend or a specific short list for my own foray into the store. Only one item on the list is frozen, so even if I disassociate I don’t need to worry about a cart full of ruined food stuffs. The hot chocolate disks are a specialty item that most of my local grocery places don’t stock, so this is something I either have to keep on hand or pick up when I spot it and save it. This is a definitive leopard wrangling kit item and also requires that I keep some option of milk on hand.

How to use these lists.

List one: Having a routine for meals gives the day a bit of structure and helps keep leopards at bay for a bit. Meal routines also allow for prepping meals in advance, such as when the leopards are quiet. As you know from reading other posts, I also love to cook, so my lists are designed around that, but that doesn’t mean I don’t shove ingredients for a new recipe in the slow cooker to fulfill my need for food when avoiding a leopard. If the lists are too rigid and the leopards too loud, adjust the list. It’s just a list, it’s a reminder and suggestion to yourself.

Lists two through four: knowing your core needs and preferences for food makes it easier to grocery shop, keep track of what you need versus what is on hand and do alternative ordering when you cannot shop for yourself. You can print out your lists and keep them tacked on the fridge and puta mark next to things that are used up and need to be replaced. You can load all the items into an app on your phone and do the same.

[gelasssoek]

Fried rice and chicken salad. Rice Loaded with Crispy Brinjal Fry -Moong Daal -Shukto(Bengali Mix Veg)- Doi Katla(Spicy Curd Fish). Eating Show - Panta Vat (Water Rice) -Roasted Brinjal - Aam Pora (Mango Juice)-Mixed Salad. This versatile, flavorful chicken and rice salad makes a fabulous lunch or dinner dish, and variations are endless.

I used a grilled chicken breast I picked up at a local deli, but you could use a rotisserie chicken or your own roasted. While the chicken is roasting, cook the rice. Remove from the heat and leave to cool.

Hello everybody, hope you are having an amazing day today. Today, we're going to make a special dish, fried rice and chicken salad. It is one of my favorites. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

Fried rice and chicken salad is one of the most well liked of current trending foods on earth. It's enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Fried rice and chicken salad is something which I have loved my whole life. They are fine and they look fantastic.

Rice Loaded with Crispy Brinjal Fry -Moong Daal -Shukto(Bengali Mix Veg)- Doi Katla(Spicy Curd Fish). Eating Show - Panta Vat (Water Rice) -Roasted Brinjal - Aam Pora (Mango Juice)-Mixed Salad. This versatile, flavorful chicken and rice salad makes a fabulous lunch or dinner dish, and variations are endless.

To begin with this recipe, we have to first prepare a few components. You can cook fried rice and chicken salad using 18 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Fried rice and chicken salad:

{Take 3 cups of rice.

{Prepare of Chicken parts.

{Take of Curry and turmeric.

{Get 3 cubes of Seasoning.

{Prepare of Mix spices.

{Take 1 sachet of Benny Chicken.

{Prepare of Green pepper washed and chopped).

{Prepare of Peas.

{Prepare of Onion (diced).

{Make ready 1 of cooking spoon of Butter.

{Take 1/2 cup of soya oil.

{Get of For you the salad.

{Prepare of Small cabbage🥬(washed and shredded).

{Get of Little Carrot 🥕(washed, scraped and shredded).

{Prepare of Small tin of sweet corn 🌽.

{Make ready 1 of hard tomato 🍅.

{Make ready of Medium size Cucumber( washed and sliced 🥒.

{Make ready of Ketchup mixed with salad cream.

With its fruit, richness, and flavor, Australian Sémillon will match this dish blow for blow. Chicken stir-fried with a colorful array of vegetables and a bounty of rice with a scramble of eggs running throughout. A stir fry with chicken, rice, soy sauce and veggies like peas, carrots, celery and bell peppers. This is something my sister just sort of whipped up one day.

Steps to make Fried rice and chicken salad:

Wash rice and par boil, wash and set aside.

Spice and marinate chicken for a while and cook until done.

Remove few chicken for salad. Fry chicken with soya oil until golden brown.

Mix rice with enough curry, timeric, seasoning cubes, Benny chicken spices and chicken stock and cook half done.

Fry green pepper, green peas, carrot with little oil and butter, crumble seasoning cubes and salt to taste.

Mix rice bit by bit with fried veggies until done.

For the salad 🥗 shred some chicken and mix all the shredded veggies, sliced cucumber, sliced tomato and sweet corn. Sprinkle mixed salad cream.

Serve rice and salad 🥗.

Would you make fried rice more often but you never seem to have leftover rice to use? This One Pot Chinese Chicken A nifty tip to make this One Pot Chinese Chicken "Fried Rice" a complete meal by bumping up the greens is to place halved bok choys or other leafy. As you're crisping the rice for this chicken salad recipe, the leeks and carrots may look very dark. Don't be scared or angry at us; the veggies aren't burnt, they're just deeply caramelized and will add lots of flavor to the final dish. Home Recipes Salads Vietnamese Rice Noodle Salad with Chicken.

So that is going to wrap this up for this exceptional food fried rice and chicken salad recipe. Thanks so much for your time. I'm sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!

[weightlossfitness2]

Weeknight Rescue // February 2020 // Week 7

I’m pulling out some outdated favorites for this week’s meal plan, together with Spaghetti Squash Lasagna and Slow Cooker Ginger Soy Chicken. I made each up to now week to nice success. Happy weekending!

When it comes to those tacos, it’s all concerning the Chipotle Lime Crema that will get slathered on earlier than piling on the remainder of the goodies. The recipe features a crunchy slaw.  For a aspect dish, heat up selfmade or canned pinto or black beans and embellish with a giant spoonful of Mexican salsa. Consider contemporary minimize pineapple for dessert.  

This is a dinner constructed on leftovers. Rice, plus no matter greens you’ve within the fridge and no matter meat, tofu, or rooster is tucked in there too. You may decide up a rotisserie rooster if the fridge is close to empty. Leftover fried rice makes a terrific lunch.

Have dinner on the desk in a snap. This no-fuss meal seems kind of fancy, however is so much lighter than its extra conventional twin. Add roasted veggies, a easy grain dish, or a tossed salad to fill out your plate. IF you’ve any leftovers, lunch the following day will likely be equally scrumptious.

I do know I simply had this on the menu a number of weeks in the past, however squash season goes to be over quickly, so right here’s an opportunity to get pleasure from it. If you’re “over” this dish, you would possibly strive Vegetarian Zucchini Lasagna as a substitute.

This is a recipe from my earliest days of studying to make use of the gradual cooker. I’ve tinkered with it through the years, but it surely has stood the check of time. Serve it over brown rice and also you’ve bought an entire meal.

Add this easy smoothie to your morning routine. It’s standard for all ages and could be whizzed up utilizing frozen blueberries or wild blueberries this time of yr when contemporary isn’t in season.

Another oldie, however goodie, these bars are my tackle store-bought Larabars. You could make them as instructed or roll them into vitality balls, completed with a lightweight coating of shredded coconut.

    Print This!    

SHOPPING LIST // WEEK 7

Baja Style Shrimp Tacos three tablespoons low-fat or non-fat Greek yogurt 1/three cup mild mayonnaise half of chipotle pepper en adobo 1 pound medium peeled and deveined shrimp 2 limes 1/four teaspoons chili powder half of medium inexperienced cabbage 2 medium carrots three/four cup contemporary cilantro 1 tablespoon extra-virgin olive oil eight corn tortillas

Weeknight Fried Rice three tablespoons canola oil or different vegetable oil 1 small yellow onion four cups cooked rice 2 massive eggs 1 half of cups bite-size items cooked meat or fish 2 cups packed child spinach, 2 cup cooked small broccoli florets, or half of cup frozen peas 2 sprigs thyme three tablespoons oyster sauce

Easy Chicken Paillard 1 pound boneless skinless rooster breasts (2 massive half breasts) 1/three cup all-purpose flour 1 tablespoon grapeseed oil or canola oil 1 half of tablespoons unsalted butter 1 massive shallot 2/three cup dry white wine 2 tablespoons capers in brine

Spaghetti Squash Lasagna 1 massive spaghetti squash (~three.5 lbs) three teaspoons olive oil 1 medium onion three cloves garlic 1 can (28 ounces) crushed tomatoes 1/four teaspoon crimson pepper flakes 1 container (15 ounces) part-skim ricotta cheese 1 massive egg 5 ounces child spinach (steamed and chopped, can use frozen spinach) 1 half of cups shredded part-skim Mozzarella cheese 1/three cup grated Parmigiano-Reggiano cheese Parsley for garnish (non-obligatory)

Slow Cooker Vietnamese-Style Chicken and Bok Choy 6 skinless, bone-in rooster thighs 1 tablespoon soy sauce (or gluten free Tamari) 1 tablespoon fish sauce 1 tablespoon seasoned rice vinegar four massive cloves garlic 1 1/2-inch piece contemporary ginger 1 tablespoon canola oil 1 half of tablespoons packed brown sugar 1 half of kilos child bok choy Cooked brown rice or different favourite grain for serving Sriracha for serving (non-obligatory)

Blueberry Breakfast Smoothie 1 cup milk 2/three cup plain Greek yogurt 1 1/four cups frozen blueberries half of teaspoon vanilla extract 1/eight floor cinnamon 2 tablespoons maple syrup

Chocolate Coconut Copycat Bars 18 pitted medjool dates 2/three cup shredded unsweetened coconut 1 cup walnuts half of cup almonds 1/three cup unsweetened cocoa powder

The post Weeknight Rescue // February 2020 // Week 7 appeared first on Weight Loss Fitness.

from Weight Loss Fitness https://weightlossfitnesss.info/weeknight-rescue-february-2020-week-7/

[bestofrepices]

Skinnytaste Meal Plan (January 27-February 2)

posted January 25, 2020 by Gina

A free 7-day flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and updated WW Smart Points.

Meal Plan

So did your favorite team make it to the Super Bowl? Honestly, I am not much of a football fan, but I love a good party- tailgate or otherwise! While I have a some great choices already on the plan for Sunday, make sure you check out all the Super Bowl recipes here. Which is your favorite?

WW has changed their plan to now include a Blue, Purple and Green Plan. All the recipes on my blog are updated for the Blue plan. I’ve been updating all my recipes (over 2000) and have completed 2019 with the other two colors, and I am working my way down so please be patient.

Why Should Everyone Meal Plan?

Meal planning is a great way to organize your meals for the week ahead. You also save time and money in the supermarket! And of course, planning ahead helps you stick to your goals!

About The Meal Plan

If you’re new to my meal plans, I’ve been sharing these free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc or swap recipes out for meals you prefer, you can search for recipes by course in the index. You should aim for around 1500 calories* per day.

There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track.

Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing! If you wish to get on the email list, you can subscribe here so you never miss a meal plan!

Also, if you don’t have the Skinnytaste Meal Planner, now would be a great time to get one to get organized for 2020! There was a print error last year, but it’s perfect now! You can order it here!

(embed)https://www.youtube.com/watch?v=X6RZHTD9AM4(/embed)

THE DETAILS:

Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. While we truly believe there is no one size fits all meal plan, we did our best to come up with something that appeals to a wide range of individuals. Everything is Weight Watchers friendly, I included the updated WW Blue SP for your convenience, feel free to swap out any recipes you wish or just use this for inspiration!

The grocery list is comprehensive and includes everything you need to make all meals on the plan. I’ve even included brand recommendations of products I love and use often. Cross check your cabinets because many condiments you’ll notice I use often, so you may already have a lot of them.

And last, but certainly not least, this meal plan is flexible and realistic. There’s plenty of wiggle room for cocktails, healthy snacks, dessert and dinner out. And if necessary, you can move some things around to make it work with your schedule. Please let me know if you’re using these plans, this will help me decide if I should continue sharing them!

MONDAY (1/27) B: 2 hard-boiled eggs (0B 4G 0P) and a pear (0B 0G 0P) L: Italian Chopped Salad (8B 8G 8P) D: Crock Pot Creamy Tomato Soup * (5B 7G 5P) with 2 Easy Garlic Knots (4B 6G 4P) Totals: Freestyle SP 17B 25G 17P, Calories 862**

TUESDAY (1/28) B: 2 hard-boiled eggs (0B 4G 0P) and a pear (0B 0G 0P) L: Italian Chopped Salad (8B 8G 8P) D: Chicken Chimichangas (6B 8G 7P) with Quick and Delicioso Cuban Style Black Beans (1B 3G 1P)

Totals: Freestyle SP 15B 23G 16P, Calories 1,016**

WEDNESDAY (1/29) B: Overnight Oats in a Jar (5B 5G 3P) L: Chicken Salad with Lemon and Dill (1B 4G 1P) in a whole wheat tortilla (1B 1G 1P) D: Kielbasa Veggie Sheet Pan Dinner (6B 6G 6P)

Totals: Freestyle SP 13B 16G 11P, Calories 803**

THURSDAY (1/30) B: Overnight Oats in a Jar (5B 5G 3P) L: Chicken Salad with Lemon and Dill (1B 4G 1P) in a whole wheat tortilla (1B 1G 1P) D: Easy Wonton Soup (3B 3G 3P) with Spicy California Shrimp Stack (5B 5G 3P) Totals: Freestyle SP 15B 18G 11P, Calories 894**

FRIDAY (1/31) B: Greek Yogurt with Berries, Nuts and Honey (5B 8G 5P) L: Chicken Salad with Lemon and Dill (1B 4G 1P) in a whole wheat tortilla (1B 1G 1P) D: Salmon Avocado Salad  (5B 8G 5P)

Totals: Freestyle SP 12B 21G 12P, Calories 876**

SATURDAY (2/1) B: Easy Bagel Recipe (3B 4G 3P) with 1 egg (0B 2G 0P), 2 strips bacon (2B 2G 2P), and an orange (0B 0G 0P) L: Chicken and Shrimp Laap (4B 4G 3P) D: DINNER OUT!

Totals: Freestyle SP 9B 12G 8P, Calories 566**

SUNDAY (2/2) B: Asparagus-Pancetta Potato Hash (4B 6G 2P) L: Buffalo Chicken Dip (2B 3G 2P) and Hot Mexican Layer Dip (4B 4G 4P) with 15 baked tortilla chips (4B 4G 4P) D: Slow Cooker Pork Carnitas (3B 3G 3P) with Best Guacamole (3B 4G 3P) and 2 corn tortillas (3B 3G 3P)

Totals: Freestyle SP 23B 27G 21P, Calories 1,026**

*Freeze any leftover you/your family won’t eat. **This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits, snacks, dessert, wine, etc.

*Google doc

Print Shopping List

Shopping List

Produce

2 medium pears (any variety)

5 medium oranges

5 medium limes

1 medium lemon

1 small banana

1 dry pint fresh blueberries

4 baby bok choy

2 medium heads garlic

1 small and 1 large shallot

1 pound Yukon gold potatoes

1 (1-inch) piece fresh ginger

1 large English cucumber

6 large Hass avocados

1 ½ pounds asparagus

4 ounces shiitake mushrooms

1 small bunch celery

1 small bunch carrots

2 medium bunches scallions

1 large bunch cilantro

1 small bunch/container fresh basil

1 small bunch/container fresh mint

1 small bunch/container fresh dill (can sub 2 tablespoons basil or parsley in Chicken Salad, if desired)

1 small bunch/container fresh chives (can sub 1 teaspoon scallion greens in Shrimp Stack, if desired)

1 small bunch fresh Italian

½ head red cabbage

1 head butter lettuce

2 large heads Romaine lettuce

2 dry pints cherry or grape tomatoes

1 medium and 1 large vine-ripened tomatoes

1 small red bell pepper

1 large orange bell pepper

1 small red onion

1 large yellow onion

Meat, Poultry and Fish

1 ounce sliced genoa salami

1 package turkey kielbasa (you need 14 ounces)

1 pound ground chicken

1 package center-cut bacon

2 ounces pancetta (can sub bacon in Asparagus-Pancetta Hash, if desired)

½ pound raw large peeled and deveined shrimp

½ pound cooked large peeled and deveined shrimp (can sub an extra ½ pound raw and cook yourself, if desired)

2 rotisserie chickens (can buy 1 rotisserie and sub an extra pound raw breasts and cook those for Chimichangas, if desired)

1 pound (4) wild salmon fillets

1 pound (2) boneless, skinless chicken breasts

1 pound 93% lean ground turkey

2 1/2 pounds trimmed, boneless pork shoulder blade roast

Grains*

1 package low-carb whole wheat tortillas (such as La Tortilla Factory)

1 package quick oats

1 small package dry brown rice (or 1 1/3 cup cooked)

1 package unbleached all-purpose or white whole wheat flour

1 package baked tortilla chips

1 large package corn tortillas

Condiments and Spices

Extra virgin olive oil

Canola or vegetable oil

Cooking spray

Olive oil spray (or get a Misto oil mister)

Kosher salt (I like Diamond Crystal)

Pepper grinder (or fresh peppercorns)

Red wine vinegar

Bay leaves

Cumin

Oregano

NuNaturals liquid vanilla stevia (or your favorite sweetener)

Cinnamon

Chili powder

Garlic powder

Paprika

Regular or reduced sodium soy sauce*

Sesame oil

Rice vinegar

Furikake (such as Eden Shake, or can sub sesame seeds)

Mayonnaise

Honey

Sriracha sauce

Dijon mustard

Dried parsley

Apple cider vinegar (I like Braggs)

Asian fish sauce

Cayenne pepper

Frank’s RedHot Sauce

White vinegar

Thyme

Smoked paprika

Sazon

Adobo seasoning

Bagel toppings (optional): everything bagel seasoning, sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes

Italian seasoning

Dairy & Misc. Refrigerated Items

1 18-pack large eggs

1 box regular or unsalted butter

1 (8-ounce) box reduced fat cream cheese

1 (32-ounce) container plain nonfat Greek yogurt (I like Fage or Stonyfield)

1 (8-ounce) tub sour cream

1 (8-ounce) tub fat-free sour cream

1 small package blue cheese

1 small package cotija cheese

1 small wedge Pecorino Romano cheese (can sub 1/3 cup Parmesan in Tomato Soup, if desired)

1 small wedge Parmesan cheese

1 (8-ounce) bag reduced fat shredded Mexican cheese blend (I like Sargento)

1 (8-ounce) bag part-skim shredded mozzarella cheese

1 small block pepper Jack cheese

1 (8-ounce) container unsweetened almond milk

1 pint 2% milk

Frozen

1 package mini wontons (I like Trader Joe’s Chicken Cilantro)

Canned and Jarred

2 (4-ounce) cans diced green chilies

1 (28-ounce) can whole plum tomatoes in juice

1 (15-ounce) can refried beans

1 (15-ounce) can black beans

1 small jar medium salsa

1 small jar/can chipotle peppers in adobo

1 small jar roasted red peppers in water

2 (32-ounce) cartons low sodium chicken broth

1 (32-ounce) carton reduced sodium chicken broth

Misc. Dry Goods

Baking powder

1 small package chia seeds (if buying from bulk bin, you need 1 ½ tablespoons)

1 small package coconut flour (if buying from bulk bin, you need 1 teaspoon)

1 small bag chopped pecans or walnuts

*You can buy gluten free, if desired

Print Shopping List

posted January 25, 2020 by Gina

The post Skinnytaste Meal Plan (January 27-February 2) appeared first on All Repices.

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[cookingawe]

Sesame Beef (Instant Pot or Slow Cooker)

New Post has been published on http://cookingawe.com/sesame-beef-instant-pot-or-slow-cooker/

Sesame Beef (Instant Pot or Slow Cooker)

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This Sesame Beef is so much better than takeout. Using a delicious sauce made with soy sauce, brown sugar, sesame oil, garlic, ginger, and the secret ingredient – applesauce! It pairs great with Healthy Fried Rice or Asian Zucchini Noodles.

If you love Chinese food as much as we do, you have probably fallen in love with Sesame Beef along the way. This famous dish usually is made with crispy fried beef tossed in super sugary, soy sauce based sauce. Now I am not going to argue about how delicious it is, but it definitely isn’t a meal you can enjoy often if you are trying to eat healthier. In fact, the average serving of sesame beef has over 500 calories, 26 grams of fat, and 24 grams of sugar. 

Ready for the good news? This healthier Sesame Beef recipe still has all the amazing flavors but has less than half the calories and only 7 grams of fat and 7 grams of sugar! I promise you it still tastes incredible and this will quickly become one of your go-to recipes when you are craving Chinese food. It’s also a great recipe for meal prep.

How can I make this crispy?

If you are craving crispy Sesame beef, you can add some crispy parts by using your broiler. After the meat is cooked and shredded, place it in a single layer on a baking sheet covered in foil. Use a slotted spoon to transfer the beef so it is as dry as possible. It will never be completely dry, but you don’t want it swimming in liquid. Then place in under the broiler for 4-6 minutes until the edges begin to crisp up. Then drizzle the thickened sauce on top.

Can I turn this into a Sesame Beef Stir Fry?

If you prefer a quick and easy stir-fry to slow cooking, you can use the same sauce for your recipe. However, you will need to select a cut of beef that cooks much more quickly like lean sirloin or flank steak. Slice the steak nice and thin and then marinate in the sauce. Remove from the sauce, letting all the excess drip off. Cook in a very hot pan until the beef is just cooked through. Reduce the sauce from marinated in a saucepan until it is thick.

Ways to Serve with Sesame Beef?

There are so many ways to serve this and honestly, I choose something new every time. 

Tacos: Although completely untraditional, I love to stuff this sesame beef into warmed corn tortillas. Topped with some cabbage (or kimchi!), cilantro, chopped red onion, and a squirt of Sriracha, it really couldn’t be more delicious. Try it!

Lettuce Wraps: When I want something lighter, I love to wrap this up in lettuce wraps and top them with some chopped carrots and fresh cilantro. Again, hot sauce it always an option as well.

Over Rice with Veggies: For a more traditional take, serve this with some steamed white brown rice and vegetables. Broccoli, bok choy, green beans, or sugar snap peas are all good options.

With Cauliflower Rice, Spaghetti Squash, or Veggie Noodles: For a lower calorie option, you can always use a lower carb option like cauliflower rice, spaghetti squash, or zucchini noodles. You can make your own or now many markets offer pre-made noodles and rice along with the fresh produce or in the freezer section.

How can I use this for Meal Prep?

This is a great recipe for meal prep since the beef can be utilized in so many different ways. Make a big batch of the meat on the weekend and pack individual servings for lunches through out the week. You could pack one over rice with veggies, another with lettuce wraps and edamame on the side, and another with some tortillas for quick tacos. You could also pack the same thing for each day depending on how much variety you like.

Can this be prepped in advance and frozen?

Sesame beef is actually a great recipe to freeze for a future meal. The best option is to make the sauce, cut the beef into smaller pieces, and then add the sauce and raw beef to a freezer safe bag. Press out the extra air, label with the recipe name and cooking instructions, and place in the freezer.

When you are ready to cook, it can go right from frozen into the Instant Pot, just add 5 minutes of cooking. For the  Slow Cooker and you can follow the directions as written, but will need to add an hour of cooking. You can also place it in the fridge to defrost overnight and then cook according to the recipe directions.

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[anoopkam]

Back at Supreme’s Oriental Spice restaurant, at Kuravankonam again after a while… Its been more than a month since I’ve been there and I did end up having a bit of craving for the Kung Pao Chicken… Other than that, I decided to go for what I haven’t had before from there… So, this time, I went for their Spicy Chicken Soup first… Then because of watching too many of Mark Wein’s videos recently, I wanted to try something that I haven’t had for years : The Crab… The reason for the gap is because I didn’t think it was worth the effort of cracking open the shell to drag out the meat… So, on being informed by the waiter that they don’t serve with shell, I decided to try out the Singapore Chilly Crab starter… Then when checking the out the options for mains, one of the items that I have been meaning to try ever since I saw Anthony Bourdain’s episode on Penang i.e. the legendary Char Kway Teow, which is available in their menu as Kway Teow… So, I went for the seafood variant and ofcourse, along with it I ordered a Kung Pao Chicken as well…

So, to list them all, they are a portion each of the Spicy Chicken Soup, Singapore Chilly Crab, Seafood Kway Teow and Kung Pao Chicken… This is a place that I have been constantly complaining about having too much quantity per portion… So, I must mention here that I took the leftovers (more than half) as parcel and basically had enough for me, my dad and my grandma to eat for dinner… 🙂 So, if you who is reading this is an owner/manager of this restaurant, pls reduce the portion size or at-least have an option of 1/4 plate for single cover… This time, I happened to be heading directly home from there which is why I decided to go there in the first place… 🙂 Else, its a huge wastage of food…

Oriental Spice

Oriental Spice

Spicy Chicken Soup

Singapore Chilly Crab

Kway Teow (Seafood)

Kung Pao Chicken

So, once I placed the order, I was served a cup of hot Green Tea… After a few minutes, the soup arrived… The soup that I ordered was what they called as their Spicy Chicken Soup… When I asked the waiter about it, he merely said that its a soup with Chicken, Mushrooms, Chinese greens and Green-chillies for the spiciness… And when I asked for the spice level especially when compared to the spicy fried rice that I had from one of my previous visits, I was informed that it is only slightly spicy rather than full on spicy… Thats why I decided to try it out… So, the below pic is how I got it…

Spicy Chicken Soup

Spicy Chicken Soup

First of all, my only complaint regarding this soup is that they used corn starch and made it thick… However, the soup tasted awesome with a really nice taste of the Chicken broth along with a rich flavour of Green-chillies, Ginger, Garlic and Coriander leaves, seasoned absolutely perfectly with the right amount of salt and pepper… The soup contained shredded Chicken, Mushrooms (mostly Button and a little bit of Shiitake) along with some Chinese Lettuce, Bok Choy, Green Onions, Coriander leaves and grated Green-chillies and also a bit of Egg dropped as well… Its clearly one of the best Chicken based soups I have had… I only wish it was not thickened…

After I was done with the soup, the starter arrived and as mentioned above, it was my attempt at having the Crab after so many years… So, what I got was what they call their Singapore Chilly Crab and I got served as shown in the pic below…

Singapore Chilly Crab

Singapore Chilly Crab

First of all, I couldn’t quite figure out where the crab was, because all I could see were these noodle like things that even tasted exactly like noodles… So, I called up the waiter and asked if there has been any mistake but apparently those “noodles” are the crab meat… I couldn’t believe it cause not only did it not look even remotely to the crab meat that I had many years ago when I had to crack open a crab myself, it didn’t even taste like crab and it really tasted like noodles to me… So, when I enquired further, I got informed that what they use is “Crab Sticks” and when I googled about it, I found out that the noodle like look made sense… So, if you are the owner/manager of the restaurant reading this, I’ve got bad news for you… Crab Sticks are not made up of real crab meat… They are imitation crab meat (Don’t believe me? Click here to find out more) with an artificial crab flavour added to it… There are many versions of it and unfortunately none of them use actual Crab meat in it… I think what got served for me was the version where they use wheat flour fillers and hence what I was feeling to be noodles were indeed noodles… 🙂 It is my humble request to stop using this fake crab meat and use real crab meat instead…

Other than the fake crab, the Singapore Chilly Sauce tasted absolutely divine with some strong flavours of soy and chilly along with crispy juliennes of vegetables like carrots, green beans, red cabbage, bell pepper, green-chillies and coriander… Its the perfect sweet and spicy taste that I will definitely like to have again… Since I felt that if I eat the whole thing, I wouldn’t have room for the mains, I just had that bit which was served onto my plate and asked the waiter to pack the rest for home…

So, once that was all done, I got served a fresh plate and along with it the mains… What I got for the mains were their Kway Teow and ofcourse my all time favourite Kung Pao Chicken to go with it… For those who are not aware, the Kway Teow or rather Char Kway Teow is a Malaysian dish, made with thick flat noodle pastry (rice cake strips) stir-fried in high heat in a wok with vegetables (traditionally bean sprouts, Chinese chives and chillies), Soy (both light and dark), Shrimp paste and assortment of seafood… Here, however, they also offer a Vegetarian as well as a Chicken based version of the same… I went for their Seafood variant and that came with some Fish, Crab Stick and Prawns along with an egg in it along with Juliennes of Carrots, Green Beans, Onions, Bell Peppers, Chinese Lettuce and Spring Onion… I have been wanting to try this ever since I saw the old episode of Anthony Bourdain in Penang and hence was incredibly surprised to see it in the menu here as I had been looking for it for years in India… Essentially, Kway Teow is to Malay cuisine what Pad Thai is to the Thai cuisine…

Kway Teow (Seafood) & Kung Pao Chicken

Kway Teow (Seafood) & Kung Pao Chicken

Kway Teow (Seafood)

Kung Pao Chicken

Now coming to the taste, it felt exactly as what I imagined it to be… It can be considered sweet and spicy but indeed mildly with the nice flavour of the sea to it thanks to all the seafood in there which indeed was packed full as can be seen in the up-close pic… Every ingredient in it was cooked perfectly especially with the pieces of fish literally melting in my mouth… I loved it so much that I am looking forward to having it again in my next visit, when it happens…

Now, the Kway Teow was perfectly complemented by the Kung Pao Chicken, although considering the portion sizes, I wished for an option where I could just just the Kung Pao sauce alone without the chicken for it… Its not that there was anything wrong with Kung Pao Chicken, which rather tasted awesome – even better than before, its just that with all the seafood in the Kway Teow, having the chicken pieces felt a bit too much to eat 🙂 That being said, the Kung Pao Chicken was absolutely perfect… Perfectly cooked chicken pieces in the most amazing sauce with Smokey Peanuts and Cashews along with the sweet yet spicy taste of the Schezwan Chillies in it… Compared to last time, I felt that it had a bit more stronger flavours, which is good as I liked this version better, especially with the Kway Teow…

So, altogether yet another glorious meal from the Oriental Spice restaurant… Once again, I still have issue with the portion size… I mean, I could literally eat only 1/4th of what was served and if you’ve seen me personally, you will know why thats a big deal… Other than that, only complaint I have is regarding the use of Crab Sticks instead of real crab meat, which I hope they do make the shift to very soon… 🙂

Oriental Spice – Spicy Chicken Soup, Singapore Chilly Crab, Kway Teow, Kung Pao Chicken Back at Supreme's Oriental Spice restaurant, at Kuravankonam again after a while... Its been more than a month since I've been there and I did end up having a bit of craving for the Kung Pao Chicken...

[crossfit416]

New Post has been published on CrossFit 416

Short on Time? That's No Excuse.

I’ve decided to put together for you a list of Toronto’s best and healthiest take out restaurants that will help you stay on track while you’re on the go. These restaurants are scattered around the city so wherever you may be and wherever you’ve going, there’s an option for you.

IQ Food Co.

With multiple locations around the city and a few in the financial district, this is a great option for those running in between meetings who need a good pick-me-up.

http://www.iqfoodco.com/nutrition/

Location:100 King St. W 100 Wellington St. W 181 Bay St. 18 York St. 55 Avenue Road

What we’d order:

THE SPICY SALMON Oven roasted steelhead salmon, avocado, roasted sweet potatoes, shredded red cabbage, charred broccoli, pickled onions, organic microgreens, lime juice, spinach, brown rice, sriracha vinaigrette *This option is gluten free and also high protein with a great dose of Omega 3 to help with inflammation. *Ask for dressing on the side and dress with half the amount if you’re managing your fat intake

THE NOTORIOUS G.R.E. SMOOTHIE Spinach, kale, cucumber, parsley, celery, lemon juice, chia, coconut water + pineapple (pro tip: remove the pineapple if you’re looking for straight greens)

ADD A BOOSTER! PROTEIN (WHEY // VEGAN) |

For tracking purposes: add 1 tbsp olive oil to account for hidden fats potentially used to roast the potatoes or the salmon

Fresh Restaurants

Toronto’s original source for modern vegan food, made-to-order juice and organic, raw, cold-pressed juices and nut milks.

http://www.blogto.com/restaurants/fresh/

Location: 147 spadina ave.

What We’d Order:

PURE GREENS & PROTEIN Steamed kale, bok choy & swiss chard

, marinated tofu cubes & adzuki beans, toasted nuts, lemon and tahini dressing, dressing on the side *This dressing is high fat

. Ask for it on the side or simply sub with lemon juice and balsamic vinaigrette.

RADIANT KALE SMOOTHIE kale•romaine•spinach•apple•ginger•lemon•banana•raw almonds *Added Vega protein boost

Spark Fresh Bar

Spark, formerly Fueled Espresso and Fresh Bar, opened across from the Ossington subway station in place of an old convenience store. It offers commuters a bit of morning zing caffeine, fresh juice or smoothies, or stop by later in time for lunch and dig in to one of their rice boxes or hearty salads.

http://sparkfreshbar.ca

Location: 739 ossington avenue

What We’d Order:

CRUNCH BOWL Almond Lime dressing, carrots, fennel slaw, beets cucumber, tomatoes, pickled onion, smoked hummus, avocado, mixed nuts *add 1-2 eggs

*If you’re watching your fat intake, hold the mixed nuts, avocado or both. Dressing on the side.

BREAKFAST SMOOTHIE Oats, banana, peanut butter, cinnamon vegan protein agave, almond milk *add extra protein boost

  Flock Rotisserie and Greens

With multiple current locations and a couple new ones on the way, this is a fantastic choice for those who are looking for a great source of naturally raised, freeof hormone and antibiotic chicken.

http://www.eatflock.com

Locations: 330 adelaide st w 97 harbord st 67 richmond st 175 bloor st 661 university ave

What We’d Order:

POWER FLOCK

Romaine Hearts & Baby Spinach, Steamed Squash, Marinated Black Beans, Daikon, Pickled Onions, Shaved Brussels Sprouts, Soy Beans, Cilantro, Goji Berries, Crispy Chick Peas, Sunflower Seeds with Carrot/Ginger/Soy Bean/ White Miso Dressing *add chicken

On the side: Steamed Edamame * A great clean source of protein

Impact Kitchen

CrossFitters, Paleo lovers, this one’s for you. Impact Kitchen offered minimally processed, nutrient dense real food that’s paleo. They also offer lots of vegetarian, vegan and gluten free options. If you’re not following a paleo diet, Impact still offers great options providing you with balanced, wholesome meals on the go.

http://www.impactkitchen.ca

Location: 573 King St E, Toronto

What We’d Order:

BUILD YOUR OWN MACRO BOWL

Protein: steak or chicken or falafel or salmon

Greens: arugula or spinach

Carb: roasted sweet potato or quinoa or rice

Dressing: balsamic & olive oil or lemon & olive oil * dressing on the side – just balsamic hold the oil if you’re cutting fat

I also recommend checking out their collagen chocolate pudding. It’s nothing like anything I’ve ever had before and so delicious.

The Big Carrot

The Carrot Kitchen is The Big Carrot Natural Food Market’s new eatery and food service department. They are proud to serve our community fresh, local and organic dishes.

Daily our cooks create a healthy selection of fresh, innovative dishes with ingredients sourced from many local farmers and producers. They use organic ingredients when ever possible.

With a variety of dishes suitable for many specific dietary needs including vegan, vegetarian, paleo, made without gluten and/or dairy, there’s something for everyone.

In addition to traditional vegetarian dishes, theres a new  food service concept including:

Salad Bar, Hot Food Bar, Sandwich Bar, Taqueria, 4 daily soups and stews, Dozens of Grab & Go snacks and meals, Rotisserie Organic Chicken,Pastries and Desserts

https://thebigcarrot.ca/home/

Location: 348 Danforth Ave

  What We’d Order:

We’d go for a bowl filled primarily with greens and lean protein. Prioritizing nutrients and protein first will help keep you fuller, longer.  Thena carb source (roasted potatos, sweet potato or a half cup of a rice dish on the side, or a bean dish) with light balsamic dressing drizzled on top. Having access to a self serve salad bar provides you with tons of options but it’s easy to get carried away. Stick to simple foods so you know exactly what you’re eating.

The Goods

The Goods offers vegan, organic, gluten free and nut free options. They offer raw, paleo, low glycemic, sugar free, grain free, soy free options. Really, it couldn’t get cleaner.

https://thegoodsisgood.ca

Location: 1255 Dundas Street West

What We’d Order: THE DUWEST CHILI Spicy and hearty chili with tomato, peppers, spices, brown rice, black eyed peas, kale, corn, peas, celery, leeks and carrots *Black beans give you a good dose of protein while chili is the best for this time of year!

  XO Bisous

http://www.xobisous.com

Location: 60 Adelaide St. East, Toronto

What We’d Order: The frittata (subbed with egg whites, if available) The Harvest salad with addition protein and the vegan protein bar

The Grow Op

“This is the Grow Op. Where good juice isn’t bought, it’s grown. By farmers who produce better produce. The stuff nature intended. Because sometimes being better is just that simple“

http://www.thegrowop.ca

Location: 222 Ossington Ave Toronto

What We’d Order:

SMOOTHIE Pineapple/Spinach/Apple/Chlorella/Fresh Squeezed Orange Juice

*add 2x hemp protein for a boost

ZUCCHINI NOODLE SALAD raw zucchini noodles/ roasted almond slivers / green onion / sesame seeds / cilantro / baby spinach/ vegan bean ball / house made almond butter dressing *tip: for extra protein, ask for falafel balls on the salad *for less fat, ask for dressing on the side

Garden Gangsters

Previously called Evolution Food Co. you can walk in or Uber Eats from these guys providing you with anything from acai breakfast bowls, breakfast toast, salad bowls and smoothies.

  http://gardengangsters.com

Location: 12 Market St. 171 East Liberty st. 127A

What We’d Order:

CORFU CRUSH BOWL Quinoa, greens, cauliflower, tomato, caramelized onion, sweet pepper, feta, mint, roasted bell pepper vinaigrette. *add chicken for protein

SAPPHIRE SOLACE OAT BOWL Overnight oats, vanilla almond milk, greek yogurt, vanilla bean, blueberry, blueberry drizzle. *(pro tip, add your own protein powder into the mix and make it a high protein breakfast)

The Basil Box

The place is for those of you who like OPTIONS! With multiple locations (and even more soon), and the ability to create your own dish, Basil box provides us with tons of fresh ingredients you can put together into your own custom dish.

http://www.thebasilbox.com

Locations: 351 Yonge Street 441 Queen Street West 410-466 Bathurst Street opening soon 200 Bay St, Toronto opening soon

What We’d Build:

Spring Mix

This nutrient-rich mix of baby lettuces, greens, and radicchio blends slightly bitter flavours with soft, tender leaves and crisp textures. It’s a great place to begin your box.

Sautéed Peppers

Red and green bell peppers sautéed with a pinch of salt and pepper. Classic and colourful.

Roasted Edamame

Garden-fresh edamame oven-roasted to bring out the full flavour of these tasty vegetables.

Lemongrass Chicken

Tender chicken, marinated daily with an exotic blend of lemongrass, garlic and coriander.

or

Chili Lime Shrimp

We cook our succulent shrimp with Sriracha chili sauce and fresh lime juice for shrimp with a bit of a kick!

Our Sweet Chili Lime sauce packs a punch. We combine chili peppers and fresh lime juice to bring some heat to our sweet sauce. *on the side

Pickled Veggies

This colourful blend of pickled carrots & daikon radish is refreshingly sweet and tart.

  We hope that the next time you’re on the go, you choose one of these TASTY and QUICK options.

  For more ideas on how to live a more healthy, balanced lifestyle while living a busy life, contact robyn@416lifenutrition.com to book your FREE consultation to chat all things nutrition and lifestyle.

[hcgdietplanjoha]

Sample Menus for the 2nd 3 Weeks of HCG Maintenance

Sample Menus for the  HCG Maintenance

We have planned out two weeks of some HCG Phase 3 meals for the second 3 weeks, so you can see how to slowly incorporate sugars and starched into your food plan. If you are in the 1st 3 weeks of HCG Maintenance, please don’t follow the below sample menus.

HCG Maintenance Sample Menus (2nd 3 Weeks): Day #1 Breakfast: Whole-wheat English muffin topped with low-sugar jelly or preserves. Snack: Apple Lunch: Tossed salad with pre-cooked chicken breast, cucumbers, tomatoes, green onions, shredded cheese, and dressing Snack: Raw yellow & orange bell pepper, dipped in hummus Dinner: Mexican Fajitas- Made with lean flank steak, low carb tortillas, with sautéed bell peppers, onions, tomatoes. Serve with pico de gallo or guacamole. Snack: Sugar-Free Jello with your favorite fruit inside

HCG Maintenance Sample Menus (2nd 3 Weeks): Day #2 Breakfast: Steel cut oatmeal with blueberries, stevia, walnuts, and almond extract. Lunch: Roasted Turkey wrap made with a low-carb tortilla, lettuce, tomatoes, and dressing Snack: Plain Greek Yogurt with Mixed Berries and Stevia Dinner: Chicken Fettuccini made with Miracle Noodles Snack: Cottage Cheese mixed with Diced Tomatoes, Salt, and Pepper.

HCG Maintenance Sample Menus (2nd 3 Weeks): Day #3 Breakfast: Low-sugar cereal (like Grapenuts or Kashi) with chilled almond milk Snack: Pork Rinds dipped in melted cheese Lunch: Taco Salad. Lettuce topped with cooked taco meat, sour cream, onions, tomatoes, and salsa. Snack: Pumpkin Seeds Dinner: Grilled chicken served with a roasted corn & and side salad. Snack: Low-sugar, Low-carb chocolate protein wafer / cookie.

HCG Maintenance Sample Menus (2nd 3 Weeks): Day #4 Breakfast: Breakfast scramble. Sauté your favorite veggies (onions, mushrooms, tomatoes, and bell peppers). Once the veggies are soft, add 2 eggs and stir until eggs are almost done, and add 2 tablespoon shredded cheese. Stir and serve. Snack: Apple with Peanut Butter. Lunch: Shredded chicken tossed with a mixture of hot sauce and ranch dressing served with HCG P3 Safe Jalapeno Peppers Snack: Small piece of dark chocolate Dinner: Meatloaf made without breadcrumbs, steamed asparagus, served with a very small serving of mashed potatoes Snack: Raw broccoli dipped in ranch

HCG Maintenance Sample Menus (2nd 3 Weeks): Day #5 Breakfast: High Protein Fruit Smoothie. Mix ice, Greek yogurt, small amount of water, blueberries, strawberries, raspberries and ½ of a banana in a blender until smooth. Snack: Strawberries dipped in stevia Lunch: Tuna Salad Tacos- Prepare Tuna Salad like normal, spoon the mixture onto large lettuce leaves. Eat like a taco. Snack: Honey roasted peanuts Dinner: Chinese Stir-fry. Sautee pre-cooked shrimp mini corn, snow peas, bok choy, onions. Mix in low-sodium soy sauce. Served with a small serving of steamed brown rice. Snack: Low-sugar, Low-carb protein bar.

HCG Maintenance Sample Menus (2nd 3 Weeks): Day #6 Breakfast: Protein shake. Snack: Sunflower seeds Lunch: Sliced turkey lunch meat, cheese slices, and grapes Snack: Cottage cheese with peaches Dinner: BBQ’ed Chicken served with low-sugar Simple Girl Sweet N’ Spicy BBQ Sauce, small side salad with lots of veggies and dressing. Snack: Raspberries sprinkled powdered stevia

 HCG Maintenance Sample Menus (2nd 3 Weeks): Day #7 Breakfast: Bagel Thin with Peanut Butter. Snack: Carrots dipped in plain hummus Lunch: Wrap made with a low-carb tortilla, roast beef deli meat, lettuce, diced tomato, and dressing Snack: Beef Jerky Dinner: Oven roasted chicken with a small sweet potato topped with olive oil, salt and pepper Snack: Mixed Nuts

HCG Maintenance Sample Menus (2nd 3 Weeks): Day #8 Breakfast: Ricotta and Strawberry Filled Flourless Crepes Snack: Handful of Mixed Nuts Lunch: Strawberry Spinach Chicken Salad (Baby spinach, sliced chicken, sliced strawberries, and a few walnuts all topped with a lower-sugar vinaigrette dressing Snack: Cottage Cheese with Berries Dinner: Baked Chicken served with a small Loaded Baked Potato (Topped with Melted Cheese, Bacon, Chives, and Sour Cream) Snack: Beef Jerky (be careful of sugar content)

HCG Maintenance Sample Menus (2nd 3 Weeks): Day #9 Breakfast: 2 Eggs and a Banana Snack: Beef Jerky (be careful of sugar content) Lunch: Tuna Salad, Served with Celery for dipping Snack: Trailmix (Mixed Nuts, Dried Cranberries, and Dried Cherries) Dinner: Un-sauced Chicken Wings served with Ranch or Bleu Cheese Dressing and HCG P3 Safe Jalapeno Peppers Snack: Kiwi Fruit

HCG Maintenance Sample Menus (2nd 3 Weeks): Day #10 Breakfast: Protein Shake and an Orange Snack: Sugar-Free Jello with sliced pears Lunch: Lunch Wrap made with a Low-Carb Tortilla, Sandwich Meat, Lettuce, Tomato, your choice of Dressing Snack: Cheese Slices with Grapes Dinner: Barbequed Chicken served with low-sugar Simple Girl Sweet N’ Spicy BBQ Sauce, Corn, and a small Side Salad with your choice of Dressing Snack: Applesauce with Cinnamon and Stevia Sweetener

HCG Maintenance Sample Menus (2nd 3 Weeks): Day #11 Breakfast: Oatmeal or Kashi Cereal with Fresh Berries, Chopped Walnuts, and Sweetener Snack: Deviled Eggs Lunch: Sandwich on Whole-Wheat Bread with your choice of Deli Meat, Vegetables, and Low-Sugar Condiment (i.e. Mustard, Mayo, etc) Snack: Cantaloupe Slices Dinner: Burritos- Ground Beef, Low-Carb Tortillas, Lettuce, Tomatoes, Onions, and Pico De Gallo. Snack: Pork Rinds dipped in melted Cheese Sauce

HCG Maintenance Sample Menus (2nd 3 Weeks): Day #12 Breakfast: Muffin Sandwich – 1 toasted Whole-Wheat English Muffin with Deli Turkey Meat and Sliced Provolone Cheese. Warm in microwave until Cheese melts Snack: Celery Sticks with Peanut Butter Lunch: Chicken Fettuccini made with Miracle Noodles Snack: Chilled Shrimp with Cocktail Sauce Dinner: Meatloaf, steamed Green Beans, and a small serving of Mashed Potatoes Snack: Low-Carb Protein Bar.

HCG Maintenance Sample Menus (2nd 3 Weeks): Day #13 Breakfast: Blueberry Nut Bread Made with made with a Flour Substitute Snack: Plain Greek Yogurt mixed with your choice of Jam or Jelly Lunch: Homemade Beef Vegetable Soup Snack: Side Salad with your choice dressing Dinner: Stir-fry made with Shrimp, Broccoli, Bell Peppers, Onions, Carrots, Snow Peas, and Napa Cabbage sautéed in Soy Sauce, served with White or Brown Rice Snack: Plain Greek Yogurt with Strawberries

HCG Maintenance Sample Menus (2nd 3 Weeks): Day #14 Breakfast:1 cup of a Whole-wheat Cereal (Such as Kashi, Grapenuts, or Unsweetened Shredded Wheat) with ½ Cup Milk Snack: Sliced apples with Peanut Butter Lunch: Zucchini Crust Pizza topped with Tomato Sauce, Shredded Cheese, and your choice of Pizza Toppings Snack: Cottage Cheese with Blueberries Dinner: Burgers on Whole-Wheat Buns served with Baked Sweet Potato Fries Snack: Greek Yogurt with No-Sugar-Added Canned Mandarin Oranges

              The post Sample Menus for the 2nd 3 Weeks of HCG Maintenance appeared first on The HCG Diet System South Africa - Lose Weight Fast.

from http://www.hcgdietsystem.co.za/sample-menus-2nd-3-weeks-hcg-maintenance/ from http://hcgdietjohannesburg.blogspot.com/2017/06/sample-menus-for-2nd-3-weeks-of-hcg.html

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Meal Plan (October 21-October 27)

posted October 19, 2019 by Gina

A free 7-day flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and WW SmartPoints®.

Meal Plan

I hope everyone has had a great week! For those of you who host Halloween parties or have to send treats in for school, Skinny Mummy Cake Balls or Spooky Spider Halloween Cupcakes are sure to please!

If you’re new to my meal plans, I’ve been sharing these free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc or swap recipes out for meals you prefer, you can search for recipes by course in the index. You should aim for around 1500 calories* per day.

There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track.

Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing! If you wish to get on the email list, you can subscribe here so you never miss a meal plan!

Also, if you don’t have the Skinnytaste Meal Planner, now would be a great time to get one to get organized for 2019! There was a print error last year, but it’s perfect now! You can order it here!

(embed)https://www.youtube.com/watch?v=X6RZHTD9AM4(/embed)

THE DETAILS:

Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. While we truly believe there is no one size fits all meal plan, we did our best to come up with something that appeals to a wide range of individuals. Everything is Weight Watchers friendly, I included the updated Weight Watcher Freestyle Points for your convenience, feel free to swap out any recipes you wish or just use this for inspiration!

The grocery list is comprehensive and includes everything you need to make all meals on the plan. I’ve even included brand recommendations of products I love and use often. Cross check your cabinets because many condiments you’ll notice I use often, so you may already have a lot of them.

And last, but certainly not least, this meal plan is flexible and realistic. There’s plenty of wiggle room for cocktails, healthy snacks, dessert and dinner out. And if necessary, you can move some things around to make it work with your schedule. Please let me know if you’re using these plans, this will help me decide if I should continue sharing them!

MONDAY (10/21) B: Cinnamon Apple Yogurt Bowls (6) L: Chickpea Tuna Salad (0) over 2 cups mixed greens (0) D: Heather’s Buddha Bowl (7)

Totals: Freestyle SP 13, Calories 953*

TUESDAY (10/22) B: Cinnamon Apple Yogurt Bowls (6) L: Chickpea Tuna Salad (0) over 2 cups mixed greens (0) D: 1 ½ cups Crock Pot Chicken Taco Chili (0) with 2 tablespoons shredded cheddar (2) and 1 ounce avocado (1)

Totals: Freestyle SP 9, Calories 1,013*

WEDNESDAY (10/23) B: 2 hard-boiled eggs (0) and a banana (0) L: LEFTOVER 1 ½ cups Crock Pot Chicken Taco Chili (0) with 2 tablespoons shredded cheddar (2) and 1 ounce avocado (1) D: Roasted Spaghetti Squash with Meat Ragu (3) and Caesar salad** (2) with 1 ½ tablespoons Skinny Caesar Dressing (1)

Totals: Freestyle SP 9, Calories 962*

THURSDAY (10/24) B: 2 hard-boiled eggs (0) and a banana (0) L: LEFTOVER 1 ½ cups Crock Pot Chicken Taco Chili (0) with 2 tablespoons shredded cheddar (2) and 1 ounce avocado (1) D: LEFTOVER Roasted Spaghetti Squash with Meat Ragu (3) and Caesar salad (2) with 1 ½ tablespoons Skinny Caesar Dressing (1)

Totals: Freestyle SP 9, Calories 962*

FRIDAY (10/25) B: 1 cup plain yogurt (0) with ½ a chopped pear (0), 1 teaspoon honey (1) and 1 tablespoon chopped pecans (2) L: Avocado Toast (6) #  with 1 hard-boiled egg (0) and 1 teaspoon everything bagel seasoning (1) and an apple (0) D: Garlicky Shrimp Stir-fry with Shiitakes and Bok Choy (1) with ¾ cup brown rice (5) Totals: Freestyle SP 16, Calories 1,040*

SATURDAY (10/26) B: Healthy Avocado Egg Salad and Salmon Sandwich (4) L: Asian Chicken Lettuce Wrap Salad (8) D: DINNER OUT!

Totals: Freestyle SP 12, Calories 558*

SUNDAY (10/27) B: Easy Bagel (3) with 2 tablespoons light cream cheese (3) and an orange (0) L: 1 ¼ cup Baked Potato Soup (7) D: Instant Pot Indian Chicken and Rice Pulao (7) with 1 cup cooked green beans (0) Totals: Freestyle SP 20, Calories 843*

*This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits, snacks, dessert, wine, etc.

**Salad includes 16 cups chopped romaine, 1 cup tablespoons croutons (1) and ½ cup shredded parmesan (1) for 8 servings # Includes 1 slice whole grain bread and 2 ounces avocado

**Google Doc

Print Shopping List

Shopping List

Produce

2 medium apples (any variety)

2 medium bananas

4 medium oranges

3 medium lemons

1 small pear (any variety)

4 heads baby bok choy

1 pound shiitake mushrooms

2 medium spaghetti squash (about 6 pounds total)

1 small butternut squash (or 2 cups pre-cut)

1 small cucumber

2 medium Russet potatoes

3 medium carrots

1 small bunch celery

1 small head of cauliflower

1 pound green beans

1 medium head garlic

1 small and 2 large heads Romaine lettuce

1 head Boston or Bibb lettuce

1 (5-ounce) bag/clamshell mixed baby greens

1 medium bunch fresh cilantro

1 bunch/container fresh chives

1 small bunch scallions

1 5-inch piece fresh ginger root

2 small (4-ounce) and 1 large (6-ounce) Hass avocados

1 pound broccoli florets

1 large red onion

3 small yellow onions

2 hot green chiles (optional, for Indian Chicken)

Meat, Poultry and Fish

3 pounds (6) boneless, skinless chicken breasts

1 pound 95% lean ground beef

1 pound ground chicken

1 small package center-cut bacon

1 ½ pounds large shrimp

4 ounces wild Nova salmon (lox)

Grains*

1 medium package dry brown rice (or 5 cups pre-cooked)

1 small package dry basmati rice

1 bag multigrain croutons

1 small loaf whole grain sliced bread

1 small package all-purpose or white whole wheat flour

Condiments and Spices

Extra virgin olive oil

Canola or vegetable oil

Cooking spray

Olive oil spray (or get a Misto oil mister)

Kosher salt (I like Diamond Crystal)

Pepper grinder (or fresh peppercorns)

Ground cinnamon

Cinnamon sticks

Nutmeg

Red wine vinegar

Reduced sodium taco seasoning (or ingredients to make your own)

Ground cumin

Cumin seeds (can sub ground cumin for seeds in Indian Chicken, if desired)

Chili powder

Bay leaves

Mirin

Hoisin

Sriracha sauce

Reduced sodium soy sauce*

Sesame oil

Crushed red pepper flakes

Light mayonnaise

Dijon mustard

Unseasoned rice vinegar

Honey

Everything Bagel seasoning

Cardamom pods (or ground cardamom)

Dairy &  Misc. Refrigerated Items

1 18-pack large eggs

1 (32-ounce) container nonfat plain yogurt (I like Stonyfield)

1 (15-ounce) container nonfat plain Greek yogurt (I like Fage or Stonyfield)

1 (8-ounce) tub light cream cheese

1 small box butter

1 medium wedge fresh Parmesan cheese

1 (8-ounce) bag shredded reduced fat or regular cheddar cheese

1 (12-ounce) bottle 1% milk

1 small tub light sour cream

Frozen

1 (10-ounce) package corn kernels

Canned and Jarred

1 (15-ounce) can chickpeas

1 (28-ounce) can crushed tomatoes (I like Tuttorosso)

1 small can/jar anchovy filets

1 (8-ounce) can water chestnuts

1 (6-ounce) can wild albacore tuna

1 small jar capers

1 (15.5-ounce) can black beans

1 (15.5-ounce) can kidney beans

1 (8-ounce) can tomato sauce

2 (10-ounce) cans diced tomatoes with chilies

1 (4-ounce) can chopped green chili peppers

1 (15-ounce) can chicken broth

1 (8-ounce) carton chicken stock

Misc. Dry Goods

1 small package golden raisins (if buying from bulk bin, you only need 1 tablespoon)

1 medium bag chopped pecans

1 small package unsalted cashews (if buying from bulk bin, you need 2 tablespoons)

1 bottle white wine

Baking powder

Cornstarch

1 small package raw sugar (if buying from bulk bin, you need 1 ½ tablespoons)

*You can buy gluten free, if desired

Print Shopping List

posted October 19, 2019 by Gina

The post Meal Plan (October 21-October 27) appeared first on All Repices.

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Crock Pot Asian Pork with Mushrooms

Boneless pork roast slow cooked in Asian spices creates a aromatic pork dish with mushrooms and broth, perfect over noodles or rice with fresh chopped green onions, cilantro and sriracha.

Crock Pot Asian Pork with Mushrooms

Try this over cilantro lime cauliflower rice or brown rice.

I’m liking my crock pot more and more lately because I am understanding how to make it work and what not to do from some crock pot disasters in my past. Food cooked in the crock pot is blander than dishes made on the stove. To compensate, I learned to boost the seasoning and I usually have to add more at the very end to taste. Fresh herbs should always be added at the end of cooking. Searing the pork before adding it to the crock pot is a must, so don’t skip this step. If you want to do this the night before, you can set it all up and leave it refrigerated, then turn it on in the morning.

Because this makes a lot, I enjoyed this two nights with leftovers to spare. The first night we enjoyed it over rice noodles, soba or buckwheat noodles would also be great.

The second night, I reheated some of the pork and broth on the stove and threw in some handfuls of baby spinach and let it wilt. We had this over rice and my husband couldn’t stop raving. Next time I make this I will try adding chopped carrots, baby corn, or bok choy in the end for extra vegetables.

A few notes about the ingredients: I always buy sesame oil with cayenne at the asian grocery, it’s infused with cayenne and very spicy. If this is something not available to you, use regular sesame oil and add a pinch of cayenne or red pepper flakes instead.

Chinese five spice is available your spice aisle, it’s an exotic combination of anise, star anise, cinnamon, cloves and ginger, great for marinades in Asian dishes. I love the rich warm flavor it adds to this dish.

And since so many are asking, although I have and love my Instant Pot, I still love my slow cooker! I have the 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker (affil link). I love it because you can adjust the time you want it to cook, and it automatically turns to warm when it’s done. It also has a probe for meat that automatically shuts off when done. I hated my old crock pot, it burnt everything and my food had a weird taste. This slow cooker is so great, I actually own several!

Crock Pot Asian Pork with Mushrooms

Prep Time: 20 mins

Cook Time: 8 hrs

Total Time: 8 hrs 20 mins

Boneless pork roast slow cooked in Asian spices creates a aromatic pork dish with mushrooms and broth, perfect over noodles or rice with fresh chopped green onions, cilantro and sriracha.

2 lb lean boneless pork sirloin roast, aka pork center rib roast, pork center loin roast

kosher salt and fresh cracked pepper

Non-stick oil spray, I used Smart Balance spray

1 cup low-sodium fat-free chicken broth

1/2 cup reduced-sodium soy sauce, for gf use gf tamari

1/3 cup balsamic vinegar

3 tbsp agave, or sugar

1 tsp hot sesame oil, aji oil  (or use sesame oil + pinch red pepper flakes)

1/2 tsp Chinese five spice, I used McCormick

3 cloves crushed garlic

1 tbsp fresh grated ginger root

8 oz sliced mushrooms, I used baby bella

For topping:

1/4 cup chopped scallions

1/4 cup chopped cilantro

Season pork on all side with salt and fresh cracked pepper.

Heat a skillet on medium-high heat, spray with a little oil and brown the pork on all sides for about 7 – 8 minutes.

In the crock pot, combine the broth, soy sauce (or Tamari), balsamic, agave, sesame oil, Chinese five spice, garlic and ginger; add the pork and set the slow cooker to 8 hours on low.

Thirty minutes before the timer goes off, remove the pork and set aside to rest a few minutes; add the mushrooms to the crock pot, cover and cook on low for 30 minutes.

Meanwhile, shred the pork using two forks.

When the mushrooms are tender, remove about 1 cup of the broth and reserve if needed.

Add the shredded pork to the crock pot and mix well.

If adding baby spinach, add at the end and cover a few minutes until it wilts.

Soduim calculated since you don’t use all the liquid.

Serving: 3oz pork + mushrooms, Calories: 224.1kcal, Carbohydrates: 11g, Protein: 25g, Fat: 8.5g, Saturated Fat: 0.1g, Cholesterol: 79mg, Sodium: 854mg, Fiber: 0.4g, Sugar: 7.3g

Blue Smart Points: 5

Points +: 6

Keywords: asian pork, Crock Pot Asian Pork with Mushrooms, crock pot recipes, pork roast recipe slow cooker, slow cooker asian pork

posted October 19, 2011 by Gina

The post Crock Pot Asian Pork with Mushrooms appeared first on All Repices.

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