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YOJULEZ SparkPoints: (15,605)
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12/17/12 12:38 P

Those chicken tenders done w/ taco seasoning sound good, I'll have to try that. Might even add some hot sauce to the egg to make it even spicier. I love making all sorts of flavors of chicken tenders.

Cornstarch is super cheap, and you don't use much of it so a box will last you a long time. But it really was a great meal, and reheated really well too, I had it for lunch for 2 days.

I have another pork recipe for you to try sometime, I made it last Thursday. It's for a tenderloin but you could easily do it for chops. I halved it and did it with 1 1.25lb tenderloin. We ate it all in one meal, I had 6oz of it, bf had the rest because he liked it so much. It's super quick and easy too, you just do the spice rub, cook it, then put the glaze after it's cooked. Hardly makes a mess too as long as you line your baking dish with foil. www.melskitchencafe.com/2012/06/sweet-and-
spicy-pork-tenderloin.html
I also made it with this hash (minus the egg), which was also good, although a bit more labor intensive, especially for a weeknight. Lots of chopping and stirring. I found it only required 1 sweet potato, but I had some monster ones left over from Thanksgiving. traceysculinaryadventures.blogspot.com/201
2/11/sweet-potato-and-bacon-hash.html<
/a>

Edited by: YOJULEZ at: 12/17/2012 (12:39)
KYLAR_STERN SparkPoints: (22,233)
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12/12/12 4:24 P

The pork chop recipe I used was this one recipes.sparkpeople.com/recipe-detail.asp?
recipe=694340
I just used panko instead of cornflakes and an egg instead of egg whites. Remember when we mentioned grilled pork chops dry out when re heated in a microwave? I just had the other one of these for lunch and it was still great. Then panko lost its crunch but it was still like a regular breaded pork chop. The spice combination with the moistness (i think) from the evaporated milk and egg were what made it good.

I had roasted maple sweet potatoes as a side to this. Tossed the cubed potatoes with some olive oil and cooked for 20 min, then tossed them with some maple syrup, lemon juice, and cinnamon and then another 15 min. They were so good. That lemon maple combination was great, and it didn't need much syrup at all to get the perfect flavor. Just 1T maple syrup and 1T lemon with some cinnamon sprinkled in there and mixed.

I also made some crunchy mexican chicken by rolling chicken tenderloins in panko mixed with taco seasoning. So easy and they were really good. Lot of things they could be put into. I put them in a taco salad but they'd be great in a wrap as well. Or just as chicken tenders for kids that are much better than McDonald's.

And that pepper steak recipe looks really good, can't wait to try it. Haven't ever bought cornstarch since I've never thickened anything before in my limited cooking experience, but I'll have to get some to do that. Don't know when I'll get a chance as I'm moving back home for 3 weeks over Christmas after this week and then moving back to college for spring semester. I might cook a few meals for the family, but generally I'll just be eating my mom's cooking. It isn't horribly unhealthy, but its all the desserts this time of year that get me.

YOJULEZ SparkPoints: (15,605)
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12/11/12 3:46 P

Of course! I always love talking about cooking.

For the pork chops, are you talking about the smitten kitchen ones? I actually used panko bread crumbs instead of making my own from bread, so maybe that's part of it. The crumbs should stick as long as you follow all the steps in Step 3. Be sure you let the egg etc drain of a bit before you bread it, so it's not too wet.

I've got a few more things to share with you that I've made recently that I think you'll like. These are on my Pinterest page too.

Red Chile Chicken and Rice: ellysaysopa.com/2009/09/01/red-chile-chick
en-and-rice-with-black-beans/
I made this last night minus the beans since I don't like them (added some frozen corn instead) and it was really good. My only problem with it was I used Chipotle Chile Powder instead of regular and it made it too hot, and I like a lot of spice. But I think with regular it would be fine.

Pepper Steak: www.skinnytaste.com/2009/07/pepper-steak.h
tml
I made this using a huge (36oz) piece of Top Round London Broil that I got for like 2.99/lb on sale. It was super super good and very easy. You don't need a wok really, a big frying pan/skillet is fine, and I skipped the rice wine since I couldn't find it. I used cooking sherry but you could also use like apple cider or red wine vinegar, or even just see what it's like if you leave it out altogether. As usual her portions are a little small for me, but I basically tripled the recipe since my meat was so big, and did it as 4 servings (which were huge), and I got 590 calories per serving with 61 grams of protein.

I also made a variation of that pesto and cheese stuffed chicken.... I stuffed w/ spinach and pepper jack, and then used a mixture of cajun seasoning and breadcrumbs on the outside. It was pretty tasty.

Also, I started posting my meal plans weekly in my blog if you wanted to check those out for recipes too.

We leave in 13 days to go to my BFs family, so I will not be around that whole week of Christmas really. I'm a bit nervous about it because his mom is not a healthy cook really, although she makes great food. But, I've actually lost 5lbs since starting maintenance in October so I do have a bit of wiggle room.



KYLAR_STERN SparkPoints: (22,233)
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12/11/12 2:36 P

Hey there, wondering if you were interested in reviving this little cooking chat thread. Without having to cut weight I was able to cook and enjoy this weekend in relaxing mode. I made the autumn bowls and they were really good and so visually appealing, it's like one of those dishes I'd love to make for company. I think I'd use butter and actual flavored vanilla yogurt along with a little brown sugar for others who aren't as accustomed to the super healthy version of it, but it was still really good as is. Next day I reheated the squash bowl and added the maple greek yogurt as a light lunch becuase I was going out for a big dinner later.

Also loving the flavor combination of pesto, mozzarella cheese, and greek yogurt on chicken. I made these recipes.sparkpeople.com/recipe-detail.asp?
recipe=2313523
which were super easy and delicious and plan on making these soon www.skinnytaste.com/201

I think i found both those from click jumping around starting in your pintrest site so thanks!

I made a slow cooker cranberry pork chop recipe which I brought into the office potluck today and got a few compliments on (was completely blow away by the puerto rican Pasteles. Those were amazing, plus the desserts as always at these events)

And a question for you if you don't mind, I made that baked pork chop recipe down below and it was really good, but the breading fell of in places. Any tricks to make it stick? I soacked the chops in milk and an egg before hand but the breading stuck to itself and not to the pork all that well.

Oh, and I also had success making pancakes that were just 2 eggs and a large, smashed banana. Cooked a little thinner than pancakes, but added just a little butter and syrup and they were delicious. Plus awesome for you. Also made pumpkin pie "muffins" with splenda so its an awesome low cal treat for desserts this week with a drop of cool whip.

KYLAR_STERN SparkPoints: (22,233)
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11/12/12 12:43 P

Just stumbled across this recipe. This really does seem like autumn in a bowl haha

www.nomeatnom.com/2012/07/greek-yogurt-and
-maple-acorn-squash.html


Unfortunately not sure if I'll get a chance to try it out. Not really something you can make a single serving of or keep in a small tupperware in the fridge to eat later.

KYLAR_STERN SparkPoints: (22,233)
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11/7/12 2:21 P

Well it stayed good after being microwaved, which is suprising for being such a thick pork chop. I had it in a container with brown rice and some broccolo so after I ate about half the pork chop, I cut it into bite sized pieces and mixed it with the rice and broccoli. The thick paste was really good for combining all the flavors here.

And I've got some cheap knock off tupperware I always use. I just crack a corner of the lid up so that it vents, but isn't open to the top.

Gonna keep things lean this next two weeks in preparation for going absolutely overboard home for Thanksgiving. Gonna try the grilling chicken to use as sandwiches instead of using lunch meat. Little more work but I don't see why it won't work. Cheaper, and a LOT lower in sodium. Now if only low sodium cheeses tasted good. I can handle the part skim stuff no problem to save a little fat, but I tried a low salt brand once. never again.

YOJULEZ SparkPoints: (15,605)
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11/7/12 11:25 A

You're welcome, I'm glad they've been turning out for you! My recent recipe attempts haven't been working out so well so I don't have anything new these days.

For reheating at work, sometimes it helps to put a paper towel or something over the container (assuming you have them in glass/plastic containers)... that way the steam sorta stays trapped in and helps keep it moist.

Edited by: YOJULEZ at: 11/7/2012 (11:25)
KYLAR_STERN SparkPoints: (22,233)
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11/7/12 7:37 A

So I didn't end up fighting last weekend. It was so last minute getting all the details and then a friend who was traveling for work stopped by my city so I just decided to bail on this tournament and keep my ears open for the next one.

I made fajitas with the rest of the chipotles and a ton of crushed red pepper, chili powder, cumin, and oregano. The meat was almost too spicy for me! But they where so good. I had a pound and a half of steak strips, 3 colorful bell peppers, a whole onion, and a package of sliced mushrooms. Its a meal without even needing the tortilla.

The pesto chicken turned out really good, and it was pretty simple. Only downside was that the panko breading I used got mushy instead of crunchy after sitting in the fridge and then being re-heated in the microwave. It was amazing tho piping hot that first day, and still pretty good yesterday at work.

And the dijon itilian pork chops where good. I messed up the sauce a bit, I think I let the chicken broth boil away too much and/or added too much mustard. My sauce was more of a paste, but it was still really good spread over the pork. We'll see how it warms up today for lunch, that mustard/onion paste is probably gonna get even thicker haha.

Thanks for all the great recipe ideas, so far I haven't even butchered one!

YOJULEZ SparkPoints: (15,605)
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10/30/12 11:48 A

Good luck in your tournament! You can always freeze stuff like lunchmeat so it doesn't go bad, but I've found as long as it's sealed up pretty well it'll keep in the fridge for at least a couple weeks.

KYLAR_STERN SparkPoints: (22,233)
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10/30/12 8:42 A

Looks like I may have to put cooking plans on hold for a little bit. Just found out about a Bjj tournament this weekend. Should only have to drop 2-3 pounds by Saturday which is nice, but I'm gonna have to grill up some chicken for Thurs and Fri I think just to be safe. Then hope what leftovers and lunch meat I currently have in my fridge stay good until early next week. With the tourney, I'll only have time to cook something Sunday night, if I even feel up for that afterwords. Plus I don't want the stuff I already made to go to waste.

YOJULEZ SparkPoints: (15,605)
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10/29/12 3:54 P

The original recipe calls for 22oz of meat I think, so I think that would be fine for your 24oz of meat. Last time I made it I had 11 or 12 oz of meat and there was plenty of sauce since I left it for 4.

I'm wondering if I should just start sharing the recipes I do in the builder, and just note where they came from. It says if they come from another website or cookbook you shouldn't but I noticed a lot of people do it anyway. Although mine are kind of messy since I don't use the cooking instructions, I just look at the original source for that. That one in particular you linked to bugs me because the person who posted it didn't link back to the original source, so they're basically claiming it as their own recipe. I'm probably starting a food blog in the next 6 months or so, and I've learned that is very bad to do :)

Edited by: YOJULEZ at: 10/29/2012 (15:56)
KYLAR_STERN SparkPoints: (22,233)
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10/29/12 3:20 P

Oh, and with the Dijon Pork chop recipe, looks like someone else already found it and entered it in spark which is convinient
recipes.sparkpeople.com/recipe-detail.asp?
recipe=813611


But how much meat is that amount of sauce/marinade/glaze for? I have 3 boneless, center cut pork chops that are a full 8 oz each (on sale for only 4 bucks. That's like $2.67 a pound for meat other than chicken! Haha, it had a sell by date of that day.)

But the Spark recipe has the same amount of glaze listed as the recipe, but only for a half pound of pork, so should I triple the sauce for my 1.5 pounds of meat?

KYLAR_STERN SparkPoints: (22,233)
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10/29/12 2:48 P

Ok, I'll keep that in mind for doing the spicy rice dish in the future.

And this:

so there's no way I could have subsisted on eating grilled chicken and steamed veggies every night, it would just get too boring and I'd end up eating out too much.

Is basically how I lost my weight. Grilled chicken and steamed veggies. 5-6 days a week, two meals a day. Couple months like that. Every other week I'd break, like you mentioned, and eat anything that wasn't tied down. I'd feel like crap the next day, but would manage to get back on track. Chicken, veggies, and brown rice got me to the body I have now but it defintely wasn't fun. Especailly the two times I fought so I'd have to cut 5-8 pounds the week of. Had to cut out pretty much all carbs and all sodium to drop the water. Meant no dairy either, and I even cheated and kept a couple strategically timed fruits in to give me energy to train. Now I really love eating, and when I make my own I can eat a lot more of it without the guilt. I'd rather make a 700 calorie pesto chicken dinner and be absolutely full, than have 3 slices of pizza and want more, while feeling like crap afterwords.

YOJULEZ SparkPoints: (15,605)
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10/29/12 2:27 P

Chicken stock is the same as broth basically... you can buy it either in cans or larger cartons in the soup aisle. A can of the Kroger brand is like 99 cents, just be sure you get the lowest sodium one possible. I've also found the organic ones in the cartons to be lower in sodium too, but those only fit the budget when they go on sale. I like the cartons because they keep in the fridge even after opening for a couple weeks, whereas a can you have to put it into another container.

The italian seasoning mix would be fine. Fresh herbs are best though, if you can get your hands on some of those. I grow some in a pot on my front porch since my yard is all rocks (don't ask, wasn't my idea). The plants only cost a couple dollars and it's convenient to have them... especially since fresh herbs at the store are expensive and usually end up going bad because you only need a little bit at a time.

Pestos are higher in fat because of what they're made with... olive oil and pine nuts... so they're mostly at least "good" fats. I got my latest jar at Costco, but at my regular grocery store, I've found the best pesto to be over in the deli section, like where they sell the hummus and fancier cheeses, versus the shelf-stable stuff that is in the pasta aisle. It's in a little plastic box versus a jar. It's a bit expensive, but a little goes a long way, and you can freeze it in smaller portions so it doesn't go bad, I used an ice cube tray wrapped in saran wrap to freeze, each "cube" is 2 Tbsp. Once frozen I emptied them into a plastic bag to keep in the freezer so it's easy to pop one out to use. I used it on a grilled cheese sandwich this weekend, yum! Next summer when basil is in season again I'll probably try to make my own.

For a side for that, pretty much anything would go with it, brown rice and veggie would be fine, or you could do a small portion of pasta mixed w/ a veggie too, I like to do orzo pasta w/ broccoli mixed together topped w/ a tiny bit of parmesan cheese.

It really is great you're learning to cook, I don't know how I would have lost all this weight (and am now keeping it off) if I didn't cook the dinners I did. I've mentioned before I'm a huge foodie, so there's no way I could have subsisted on eating grilled chicken and steamed veggies every night, it would just get too boring and I'd end up eating out too much.

I made that spicy chipotle chicken and rice dish I gave you awhile ago, for dinner last night and am having for lunch again today :) Some notes I made this time around that I forgot about from last time I made it: If you do end up making it, you'll need a 28oz can of tomatoes (realized the recipe didn't specify what size can), and you'll probably have to add an extra cup of water after adding the rice. Oh and turn the heat down after adding the rice, I forgot to and the bottom of mine burned to the pan. Didn't affect the flavor at all, but it just made it a bit more difficult to serve it up to avoid scraping the burned bits from the bottom.

KYLAR_STERN SparkPoints: (22,233)
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10/29/12 2:05 P

That beef and broccoli does look good, I'll keep it in mind for future. I'm going to try and go low(ish) sodium this next week and seeing if I notice any changes in how I feel. So avoiding my overabundant use of soy sauce and salsa. I even bought chicken breasts to simply foreman grill and then use 4 oz of for my sandwich meat. I still have some sodium free seasonings from last time I had to make weight. Biggest culprit in my sodium intake was the convinience of deli turkey. Followed by soy sauce and salsa. I use olive oil and soy sauce as the base for every marinade pretty much. trying to get away from that. Racks up quick even when I by low sodium option.

I tried the honey glazed pork chop recipe here on spark. I marinaded for 4 hours and it was still pretty bland, but I didn't add any seasoning beyond what it called for. i gave it 2 stars.

Now the garlic dijon stove top baked pork chop might be the way to go with these to avoid the over drying aspect of the foreman. Only thing I don't know is: What is chicken stock? Haha, I'm still new at this cooking thing, but liking it. And I don't have thyme, but I have an itilian seasoning mix (I don't have any fresh spices, just canned stuff) which has oregano, thyme, and rosemary as ingredients along with a couple other I can't remember. Think that would work well for the seasonings?

I still have half a can of the chipotles left, so I'll use those with the fajitas. Those where awesome. Then just add other, non salt spices and jalepnos and plenty of bell peppers and onions and mushrooms to it. That way it can be a meal itself with out the tortilla for lunch, and leftovers as dinner after lifting and training make an actual fajita.

And I think I'll pick up another thing of chicken and make the pesto stuffed chicken from your first response. I have panko crumbs in my cupboard from making some fake buffalo wings that turned out really good. perfect Sunday afternoon football snacker
www.kalynskitchen.com/2005/04/chicken-stuf
fed-with-pesto-and-cheese.html


The store bought pestos (which I'll have to go with) seem really high in fat so I'll have to read my labels carefully. I was browsing once and saw one that had partially hyrdogenated oils listed in its ingredients list. But the picture on the recipe looks so good I have to try. What do you think would be a good side? Just brown rice and veggie of choice?

So looks like dijon pork chops, steak fajitas, and pesto chicken for the weekend. I love eating like this, feeling great, and all under control so I'm not getting fat again :) Thanks!

YOJULEZ SparkPoints: (15,605)
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10/29/12 11:25 A

Cool! I'm glad the chipotle chicken worked out.. I was pretty impressed w/ it too, lots of flavor for next to no work.

For your beef, I think doing fajitas sounds really good. Another thought is kind of an asiany beef and broccoli dish. I have this recipe www.melskitchencafe.com/2012/02/the-best-b
roccoli-beef.html
but I haven't tried it yet. It says to use flank steak but I think you could use yours no problem. The only problem w/ the recipe is it has a lot of asian ingredients so if you don't already have them on hand, it could get expensive. I also have this one for beef and broccoli, which has more normal ingredients, but the first one looks like it'd taste better :) www.muscleandfitnesshers.com/recipes/beef-
and-broccoli


With pork chops I only tend to make 2 at a time, because like you said, they dry out when you reheat them. So, not great for using for leftovers. They do work well eaten cold sliced up in sandwiches though. But, here's a few pork chop recipes I've tried and liked. I've also found that any recipe for pork tenderloin can be used on pork chops too.

recipes.sparkpeople.com/recipe-detail.asp?
recipe=59689
The recipe doesn't call for it, but I'd marinate the chops in the sauce mixture for at least a few hours or even overnight.

smittenkitchen.com/blog/2008/01/crunchy-ba
ked-pork-chops/
This is like a fancy version of "Shake & Bake"... but really juicy and flavorful, of course not as healthy as non-breaded options. I also would skip the brining step, it's not needed.

www.skinnytaste.com/2008/06/pork-chops-wit
h-dijon-herb-sauce-525-ww.html
This is probably my favorite way to make chops. Dijon mustard and herbs is one of my favorite flavor combos so that's probably why. I used rosemary and thyme since that's what I have growing. I cut this down for 2 but left the sauce for 4, and had it with potatoes, so I had extra to put on the potatoes.

www.thecomfortofcooking.com/2011/01/roast-
pork-loin-with-bacon-and-brown.html
This recipe calls for a pork loin, but I made it on pork chops and it was really really good... of course how can you go wrong w/ bacon and brown sugar topping? :)

KYLAR_STERN SparkPoints: (22,233)
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10/29/12 6:50 A

Very nice about the cheesecakes. I'll keep those in mind for the future. My mom just sent a care package full of homemade cookies, cinnamon rolls (surprisiningly not squished) and caramel coated popcorn. I took a couple of each and put in sandwich baggies, those are mine to eat. The rest I'm hoping make it until next Sunday when our church is doing a little cookout thing so I'll get rid of them then. If the temptation gets too much before then I'll either throw them out or bring them to work and set them next to the community coffee pot. I have a problem with eating one, and then not being able to stop.

So, weekend cooking in review. Friday I made ground turkey stroganov after I got done with jiu jitsu. It was so easy to make, and exactly the kind of warm, little bland but still good, fall comfort food I was looking for. Simply browned the burger with some onions and mushrooms, drained it, then added a whole bunch of onions and mushrooms and a can of Campbell's heart healthy (lower fat, sodium, and no extra carbs) cream of mushroom soup. Then I replaced the cup of sour cream with a cup of nonfat greek yogurt. Tastes just the same and ups the protein while lowering the fat. Served over whole wheat egg noodles. Gonna be great as left overs.

Saturday I made sesame chicken. Another easy recipe. Just diced the chicken in the morning and coated in a marinade of soy sauce, olive oil, little honey and terriyaki sauce, and a bunch of red pepper flakes and sesame seeds. Left it in the fridge for a few hours and then 20 min in the oven and its sweet and spicy combination is perfect.

Then the highlight of it all was on Sunday after church I made the chipotle chicken and sweet potatoes you reccomended. So, so good. I may just turn around and make it again this weekend. I used 1 lb of chicken and 1 10 oz sweet potato to make 2 servings, but kept the amount of the chipotles the same so it was absolutely caked with the glaze. That was exactly the kind of spicy I was looking for! Thank you so much for this recipe here

Went to walmart and they had both boneless pork chops and thin cut, sirloin beef tip steak on managers special. So I have a pound and a half of each sitting in my freezer. Any ideas what to do with these? Right now I'm thinking just grilling the pork chops on my George foreman, and maybe fajitas? with the thin cut sirloin. They're huge, but pancake flat. Only problem with just simply grilling pork chops, on a foreman at least, is that they tend to dry out when reheated in the microwave.

So thanks mucho for the chipotle chicken recipe, that'll be a staple for me from now on. Glad to hear the mini cheesecakes worked out well.

YOJULEZ SparkPoints: (15,605)
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10/27/12 2:45 P

OK the little cheesecakes were awesome. I made them last night and chilled overnight, just ate the first one. I totally spaced and forgot to buy the cookies so I ended up making a graham cracker crust I found on Weight Watcher's site. That added a bit to the calories, making each little cake around 130 calories (recipe builder shows 137 but I didn't end up using all of the crust ingredients so I figure it's around 130). It also bumped the carbs up to 16.

OICURON2 Posts: 93
10/26/12 7:29 P

Wow very nice link to skinnytaste - glad I peeked - thanks

YOJULEZ SparkPoints: (15,605)
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10/26/12 11:09 A

I have way too much free time at work, which is why I have such a huge collection of recipes LOL

But yeah skinnytaste is awesome, I can attribute a lot of my success with food to that site, especially since she often takes a lot of "comfort food" type stuff that my BF likes, and turns it into something healthier so I can eat it too. I heard she's coming out with a cookbook also.

KYLAR_STERN SparkPoints: (22,233)
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10/26/12 7:07 A

That soup recipe from the other thread looks good again. If I double the chicken (my default for 90% of recipes I find) it looks like it would work well. You're always full of good ideas, and that skinnytaste website is looking better each time you send me there. I may have to create an acount there soon to save some of the recipes for future reference :)

YOJULEZ SparkPoints: (15,605)
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10/24/12 1:22 P

I'm making these cheesecakes this weekend to take to my aunt's house www.skinnytaste.com/2011/05/lemon-cheeseca
ke-yogurt-cups.html
I'll let you know how they turn out. I'm using gingersnaps instead of vanilla wafers for the base and am going to top w/ a little raspberry jam (I don't like whole berries). I built it in the builder and got 114 calories and 4.6 grams of protein, 12.6 grams of carbs (which would be less without the jam) so not bad for that little cake. The key will just be only eating one at a time :)

KYLAR_STERN SparkPoints: (22,233)
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10/24/12 12:45 P

Fair enough. There are things like that that I avoid as well just on a principle. Once I kill some stuff in my fridge/freezer I'm planning on trying to eat a little cleaner. Cutting out artificial sweetners .I just made an absolutley delicious protein cheesecake that's only 150 cals per slice, but has stevia in it, and then I'll be going no more splenda in coffee or pumpkin oatmeal.

And also will be trying to watch my sodium. Right now, because of my love for salsa/hot sauce and the convinience of deli lunch meat, I'm going over on sodium on those 2 alone anyway so I kinda gave up trying to keep it in check.

The can I grabbed was the full fat variety. Only 20 more calories per serving, but with half the carbs and half the ingredients list. So definetely seemed to me to be better than the 98% fat free version

YOJULEZ SparkPoints: (15,605)
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10/24/12 11:27 A

Well, this is my foodie snobbery coming out, but I don't think canned soups are "real" food, and I feel like it's cheating. I use very little canned foods (like I'll use canned tomatoes and maybe enchilada sauce if I'm pressed for time) so the idea of using canned soup to make a sauce that I could easily make myself seems wrong. I mean I'm sure they're a lifesaver for really busy folks like parents with small kids or for people who don't know how to cook that well, but for me, I have the time and the knowledge to do it myself. Maybe my thoughts will change once I'm busier and have kids. As of right now I've made 1 total recipe, ever, that involved canned soup.

Also, here's the ingredients list of cream of mushroom soup:

Water, Mushroom, Vegetable Oil (Corn and/or Cottonseed and/or Canola), Modified Food Starch, Wheat Flour, Contains less than 2% of: Cream (Milk), Salt, Dried Whey (Milk), Natural Sea Salt, Monosodium Glutamate, Soy Protein Concentrate, Yeast Extract, Spice Extract, Dehydrated Garlic.

They're actually pretty low in fat for the most part... this one I looked up has 6 grams for the whole can. But, the only reason they're able to get it to be low fat etc, is because they're using chemicals (like what is modified food starch and why is it 4th on the list?). I'd rather just make my own cream sauce that might be higher in calories/fat but at least I know what went into it. Also I really do have to watch my sodium because of a history of high blood pressure issues in my family (my dad died at 52 due to brain hemmorhage/strokes caused by high blood pressure and he wasn't even that overweight and he worked manual labor his whole life so he got plenty of exercise. His grandmother, who owned/worked on a farm died of the same thing at the same age back in the 1940s so doctors think it's a genetic problem), and canned soups have a lot of sodium in them. It's hard enough to keep below the 2300 in a day, without adding in stuff like canned soup :)

KYLAR_STERN SparkPoints: (22,233)
Fitness Minutes: (23,806)
Posts: 1,053
10/24/12 8:43 A

Is there any reason do avoid cream of soups? I realise they are high in fat, but any reason to avoid other than that? I'll just make up for it by not using cheese on a different meal or something. I generally plan out my days ahead of time. Makes reaching in the fridge for leftovers easier and also what to bring as an afternoon snack to work haha.

Planning on making a ground turkey stroganoff ( since ground turkey was dirt cheap and is filling my freezer). Nice warm meal :) lots of mushrooms, and also a cream of mushroom can

YOJULEZ SparkPoints: (15,605)
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Posts: 2,171
10/22/12 5:06 P

Cool thanks, those breaded ones look really good. The ranch ones do too but I am one of those snobs who doesn't use cream of anything soups in my cooking :)

KYLAR_STERN SparkPoints: (22,233)
Fitness Minutes: (23,806)
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10/22/12 4:57 P

Well pork chops haven't been on sale recently so i haven't actually tried these, but without a grill this looks like a good way to make a pork chop

recipes.sparkpeople.com/recipe-detail.asp?
recipe=694340


And this might not be the healthiest thing on this site and more of a brunch, but the picture had my mouth watering and I really want to do this

recipes.sparkpeople.com/recipe-detail.asp?
recipe=163839


YOJULEZ SparkPoints: (15,605)
Fitness Minutes: (120)
Posts: 2,171
10/22/12 4:27 P

I've been looking for creative uses of pork chops. I have your hawaiian stir fry saved, but I have like 8 more chops (so 4 more meals) to come up with. All the other stuff I have saved is sorta boring looking to me at the moment, or it requires grilling which is hard to do these days, our weather is very unpredictable. Supposed to be 75 tomorrow, then snow on Wednesday :-P Guess I could try them on the foreman grill.

Also looks like I'm in charge of Thanksgiving dinner this year, ack!

KYLAR_STERN SparkPoints: (22,233)
Fitness Minutes: (23,806)
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10/22/12 4:22 P

Hey there :) great suggestions. I'm just gonna reply here for both of them. Interesting chili recipe, its almost more like a mexican soup. I made a pot of chili on friday, turned out good for having to use burger as opposed to roast chunks. I like my chili extra thick and it took a while, but I finally got it hot enough.

The chipotle adobe chicken with sweet potatoes looks awesome. Pretty sure I'll be making that soon. I'll let you know how it goes. I'm thinking a pound of chicken and one sweet potato should give a good 2 servings.

And the potatoes and chicken sausage recipe gave me an idea of what to do with the bratwurts I have (since it's good and flavored and I'd rather not just eat it on a bun with ketchup and mustard) I think I'll do some shish kabobs with it. Onions, peppers, pineapple chunks and some potatoes would be good. Unfortunately I don't have a real grill here, just a George Foreman, but I could find a way to get that kind of idea to work in the oven. Or just combining all the parts and heating on the stovetop.

Any recipe ideas you'd want from me? I've run across quite a few that look good recently.

Edit: Oh, and my spaghetti squash turned out great. There was so much more inside there than I expected. After I forked it all out, I sauteed it in olive oil with garlic and a dash of pepper. So good.

Edited by: KYLAR_STERN at: 10/22/2012 (16:25)
SOCPAGE Posts: 234
10/22/12 4:02 P

dump chili: dump a can of white kidney beans (cannelini), can of red beans, can of black beans, can of drained corn, can of tomato product (diced, chipped, sauce, stewed, rotel, crushed). add ground beef (brown first , rinse and drain of you want to lose some of the fat), we have tried ground turkey or chicken in varying amounts, you just have to see if you like it) and to boost the protein, a handful or two of TVP (texturized veg protein or soy bits or whatever they are called in your store. we find them all over in this area including whole foods and the regular grocery stores). I like to add chopped onions, garlic and green peppers. to season, I use taco or chili seasoning and straight up chili powder. we like it spicy, so I go fairly heavy on the chili powder. you can adjust it with a little salt and black pepper to taste. simmer as long as you want or leave in crock pot.

the recipe as written is almost all protein and low in fat.

we sometimes serve it over rice, pasta or a baked potato.

we threw chick peas in there once, ok. black eyed peas, not so good because I don't like them and I was trying to hide them, didn't work. lima beans (see black eyed peas).

YOJULEZ SparkPoints: (15,605)
Fitness Minutes: (120)
Posts: 2,171
10/22/12 3:05 P

Hey Cooking Buddy, one of my favorite cooking blogs put out this chicken chili recipe this weekend, looks like it's up your alley (not mine as I hate beans :)). I've not made it of course, but everything I have made from her site has been awesome, she knows what she's doing. budgetbytes.blogspot.com/2012/10/chipotle-
chicken-chili-or-c3-951-recipe.html


YOJULEZ SparkPoints: (15,605)
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Posts: 2,171
10/17/12 3:40 P

OK here's that Cauliflower and sausage casserole recipe:
http://www.thekitchn.com/recipe-cauliflo
wer-italian-sau-137481

My notes from last night after eating:
This was really good! I was doubtful but it turned out well. I used 13.5 oz of spicy italian pork sausage since that's what I had in the freezer. I also to bulk it up, I added 1.5 cups of mozzarella cheese. With the cheese, assuming 6 servings, this was 423 calories. Without it the cheese it's 342 calories. Very filling as well. Would be great with chicken sausage too.

My notes after reheating and eating more of it today:
It's just OK. I dunno, I kept wanting there to be pasta LOL Also upon further review, it really was kind of low in protein for the calorie count... only 26g for 423 calories. Really high on the sodium too. It was a good way to use up the higher calorie "unhealthy" pork sausage without the calories being really high as they would be w/ pasta, but I'm not sure I'd make it again. BF told me last night "it's just kind of weird, like it tastes good, but it's weird" LOL

KYLAR_STERN SparkPoints: (22,233)
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Posts: 1,053
10/17/12 11:26 A

Can anyone who has made spaghetti squash either describe in full detail how they make it or provide a link to the best way that they've actually done? I've seen a couple different ways of doing it in the oven and also, much quicker, in the microwave. I just want my first attempt to turn out good. (I recently failed sweet potato fries...)

Also, about how many cups or servings of "spaghetti" would I get out of an averaged sized squash picked up from walmart? And will it be labeled as spaghetti squash? Or is it just the winter squash?

Thanks, sorry for so many questions but I'd love to make a good meal Saturday. I found an easy oven marinara chicken recipe that I think spaghetti squash with olive oil, garlic, and pepper would be the perfect side for.

STELLASMYBEBE Posts: 869
10/17/12 10:57 A

I am on a low carb/ high fat & protein diet. I am out of veggies, so tonight is:
Grilled Kobe Burger (3 oz)
Poached egg
Bacon (2 slices)

Fall cooking will be a whole lot of soups/chili (minus noodles, rice, beans) and finding different ways to cook squash. :)

YOJULEZ SparkPoints: (15,605)
Fitness Minutes: (120)
Posts: 2,171
10/15/12 4:48 P

Ha! Cooking buddies for sure. I always liked cooking but I've really started a love for it this past summer. I have food ADD so I hardly ever cook the same dinner twice so I have a pretty good arsenal of recipes that I've tried out with a variety of ingredients. The only thing I don't have a lot of is fish, it's expensive and I don't like it that much. I keep track of them on Pinterest, and have been thinking about starting a food blog detailing my adventures haha. Here's my page there if you (or anyone else) is interested in perusing the collection. There's specific boards at the bottom for stuff I've actually made. I use it to meal plan also. http://pinterest.com/julieanneco/

Brats are a tough one though, like you said they're so not good for you (but oh so good! haha). A jambalaya or something might work. I tried one once but didn't like it so I won't recommend that recipe.

KYLAR_STERN SparkPoints: (22,233)
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Posts: 1,053
10/15/12 4:34 P

I've got 5 johnsonville hot italian brats sitting in my freezer... We were going to have a little football grillout so I'd have one and friends would eat the others but plans fell through. Wondering what to do with them (fat is indeed outrageous) Let me know how your califlower bake goes!

(Cooking buddies? I know this is strange as a guy, but I do actually enjoy cooking all of a sudden. Hope it lasts)

YOJULEZ SparkPoints: (15,605)
Fitness Minutes: (120)
Posts: 2,171
10/15/12 3:01 P

Cool! Tomorrow night I'm making a casserole that's similar to my pasta bake but with cauliflower (instead of pasta). I had a pound of spicy italian pork sausage to use up and doing that with pasta just made it too many calories. I'll let you know how it turns out, as it's only 24 carbs per serving vs the 50+.

KYLAR_STERN SparkPoints: (22,233)
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10/15/12 2:22 P

Wow Yojulez, seeing you around this site a couple times today and that is definitely a good thing! Those recipes look awesome, I think I'll even make the spicy Chipotle chicken one this weekend. I think making my 3 weekly meals with 2 as chicken as a base and one with a fattier meat will give me the right balanace I need. Saving this thread for ideas in the coming weeks too.

SKINNYJEANS180 SparkPoints: (267)
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Posts: 55
10/15/12 1:17 P

Hi, I know this sounds silly, but when I wan to add more protien to a meal, without adding more meat or nuts, I add a some of my husbands protien powder to the reciepe no matter what it is..I know he buys it at GNC. My fall comfort food, baked sweet potatoes with a little cinnamon sugar!!

YOJULEZ SparkPoints: (15,605)
Fitness Minutes: (120)
Posts: 2,171
10/15/12 1:10 P

This kind of stuff is my FAVORITE to make... I love comfort foods.

One thing I did last week was a pasta bake. Super easy and was even better reheated the next day. It makes a lot too. High on the carbs of course, at 58 per serving (I counted 6 servings), but 31 g of protein and 16 grams of fat (which could be lowered if you use low fat cheese). Also packs 9 grams of fiber. Total calories was 494.

13.25 oz Barilla whole grain penne (this is the entire box)
5 chicken sausages (I used a roasted red pepper and spinach ones that I got at Costco, 5 is the whole package)
2.5 c marinara sauce (I used 1 jar of Ragu traditional sauce)
1 tsp red pepper flakes (sprinkled on the top of the cheese)
2 cup mozzarella cheese, divided

Cook the pasta per directions. While it's cooking, brown the chicken sausages as they are already pre-cooked. You can skip that to save time but I like browning them. Then after pasta is strained, put back in pot and mix in the sauce and sausages and 1 cup of the cheese. Dump all that into a 13x9 baking dish, then sprinkle the other cup of cheese on top, then the red pepper flakes. Bake at 375-400 until cheese is melted and bubbly, about 15-20 minutes.

Some others that I've made:
Spicy Chipotle Chicken and Rice
http://www.wittyinthecity.com/2012/02/sp
icy-chipotle-chicken-and-rice-in-a-sin
gle-pot/
I thought I put this in the recipe builder already but it looks like I didn't. I've calculated it before, I think around 500 calories. Each serving includes 2 chicken thighs. You could do it with breasts to save on the calories if you wanted. I used 3 peppers when I made it and I thought it was good, but my dining partners said it was a bit too hot for them, so you might just want to use 2 if you don't like a lot of heat. For the left over peppers, I froze them in baggies individually.

Pork Chops w/ Dijon Herb Sauce:
http://www.skinnytaste.com/2008/06/pork-
chops-with-dijon-herb-sauce-525-ww.html Nutritional info is listed on the page. This is probably my favorite way to make pork chops.

Roast Pork Loin with Bacon and Brown Sugar Glaze
http://www.thecomfortofcooking.com/2011/
01/roast-pork-loin-with-bacon-and-brow
n.html
I made it with pork chops and had cut the glaze recipe in half since I only made for 2. 1 6oz chop with glaze was 458 calories, 21g carbs, 20g fat, 48g protein

Bacon Topped Turkey Meatloaf
http://www.skinnytaste.com/2012/07/bacon
-topped-petite-turkey-meatloaf.html
I made it as 1 big loaf on a cookie sheet since I don't have a loaf pan like that. I divided it up into 4 servings instead of 5 and it reheated really well. Calories as I made were 381, 17g carbs, 10g fat, 35g protein.

Salisbury Steak w/ Mushroom Gravy
http://www.skinnytaste.com/2012/01/skinn
y-salisbury-steak-with-mushroom.html
I just used 1lb of ground beef to make 4 servings instead of 8. I would also keep the gravy for 8 if you're making for 4. I didn't think there was enough when I halved it. But, as I made it, it was 365 calories, 7g carbs, 26g fat, 23g protein. Had it with the skinny garlic mashed potatoes from the same site and it was SUPER good reheated. You could make it as written and just do 6 servings instead of 8 to have a larger piece of meat.

Chicken stuffed with pesto and cheese
http://www.kalynskitchen.com/2005/04/chi
cken-stuffed-with-pesto-and-cheese.html
I made using full fat sour cream, italian breadcrumbs instead of almond flour to coat, and I only needed 1 egg. As I made it: Calories 492, 12g carbs, 20g fat (could be reduced by using lower fat sour cream and cheese), 62g protein. Recipe is for 2 but it would be real easy to double.

OK I'll stop now... can you tell I like making stuff like this?





KYLAR_STERN SparkPoints: (22,233)
Fitness Minutes: (23,806)
Posts: 1,053
10/15/12 9:38 A

So what are some good, high protein fall comfort foods? I really love these. I just got the recipe for my mom's porcupine meatballs, I was able to make them and they turned out just like I remembered which was very nice. Too low in protein unfortunately, but a nice break from my copious amounts of chicken breast.
recipes.sparkpeople.com/recipe-detail.asp?
recipe=2264873


She's sending her goulash recipes as well (which I'm sure will be horribly high carb) but what are some other nice warm fall foods? Or a good chili recipe that's higher protein? I'm just starting to fall in love with cooking as well. Things that make about 4 real sized servings and can be reheated in a microwave for lunches are prefered.

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