I never made it to the grocery store this weekend, so tonight was leftovers out of the freezer - roasted pork with gravy. I put it over mashed cauliflower - yum!
I will be getting home late tonight and baked some chicken last night so I will have it ready when I get home. I tried a new marinade and it smelled SO GOOD I can't wait to eat it tonight.
1/4 C olive oil
1/4 whole clove garlic (minced)
1/8 C lemon juice (I only had lime)
Microwave 15 seconds.
2 Tbs honey
2 Tbs soy sauce
1/4 tsp salt
1 tsp pepper
a pinch of curry
coat chicken and bake as usual.
It didn't sound all that great but it was quick and simple and didn't require hours of marinading so I tried it. I was surprised how good it smelled! I am having that with roasted veggies tonight.
I love any kind of fajitas. We have then, usually, once a week, lol... DH doesnt complain, so it must be okay with him too. And that's why I made this thread, because I look at so many recipes, I figured others did too, we might as well post them and help people (and ourselves!!) out!
That marinade sounds tasty! I love new marinades... <3
I've been eyeing that shrimp taco recipe, but I only make seafood on weekends when I have other people to eat it. I will say, however, that my daughter loves teriyaki salmon on the grill, so that's the one seafood that I can make when it's just the two of us.
I'm going out of town this weekend so I'm not going to be cooking or using ingredients. I just realized I have two huge produce bags full of broccoli and a butternut squash that needs to be cooked. I'm making a homemade macaroni and cheese with broccoli (more broccoli, less macaroni and some calorie adjustments) and freezing it in portions, so I may have that.
I'm going to make some curry lentil soup and Chilean butternut squash casserole to freeze too, so it's going to be whatever floats my boat tonight
My husband and his friends meet at a diner for late dinner on Wednesdays. I often tag along. I plan to have the chef salad minus the hard boiled egg and croutons. I'm bringing my own 0g carb salad dressing.
Tonight will be spaghetti... I'll be having mine with mostly spaghetti squash with some whole wheat linguini mixed in... and lots of veggies in the sauce.
Also our daily spinach salad. Yum!
And that mac & cheese recipe is being saved! Thanks Munchy!
Tonight will be spaghetti... I'll be having mine with mostly spaghetti squash with some whole wheat linguini mixed in... and lots of veggies in the sauce.
Also our daily spinach salad. Yum!
And that mac & cheese recipe is being saved! Thanks Munchy!
I adjusted it so that there are 2T of butter, 1% milk, only 4oz of (whole wheat) pasta, about 5 heads of broccoli florets and 6oz of extra sharp cheddar. I also found the sauce to be a little bland at first so I added some low sodium adobo to add that garlic and salt that it needed.
I think for the six servings it came out to be 316 calories each, but I'd have to double check at home.
It is seriously awesome. Maybe the best mac and cheese I've ever made.
I make mac and cheese with cauliflower puree mixed half and half with a cheese sauce made with a little blue cheese and RF cheese for my daughter. She loves that, but she wouldn't eat this one. So weird! This is a child who loves broccoli too...
Tonight will probably be a freezer meal since I have about a million now. I think I'll go with the dal with cauliflower and some quick brown rice.
Trying something out of a new low carb cookbook tonight - fake shrimp fried rice. You grate up raw cauliflower to replace the rice. I don't have a link, but here it is -
Mock Shrimp Fried Rice
2 cups raw cauliflower
2 T vegetable oil
2 T finely diced red bell pepper
4 T thinly sliced scallions
1/2 c cooked salad shrimp
1/4 t minced fresh garlic
3 T soy sauce
3 large eggs, beaten
Grate the cauliflower on the largest holes of a cheese grater, or in a food processor with a grating blade
Heat the oil in a large skillet over medium-high heat
Add the bell pepper and 3 T of scallions and cook for 1 minute
Add the cauliflower, shrimp and garlic - cook, stirring constantly for 4-5 minutes, til the cauliflower is tender
Add soy sauce and stir
Add eggs to a corner of the pan - don't stir for 1 minute, so the eggs don't completely break up and disappear
As soon as the eggs are soft cooked, remove skillet from the heat and gently fold eggs into the shrimp - cauliflower mixture
Add salt or more soy sauce to taste, garnish with remaining scallions
I'm going to tweak it some - more veggies, less oil and soy sauce, more shrimp. I'll probably add some ginger, too.
Yum, Riddy. Let us know how that turns out! I love me some cauliflower..
And tonight were having crablegs, lol.. There was a super seafood sale at our local grocery store. Since they have about 20 cals per leg, I can count fairly easily. So well have that, our daily spinach salad, and roasted cauliflower for me and some red skin potatoes for DH. YUM.
Tonight is probably a version of the Fettuccine HungryGirlfredo from the Hungry Girl Cookbook. I modify it some by adding chicken and broccoli. I can't remember what the original recipe was anymore, but can pretty much make this one from memory.
So the shrimp "fried rice" was really good. I only used about a tablespoon of soy sauce because I was worried about it being too salty. I did add a little more at the end, maybe another 2 teaspoons. I cut the oil to 1 tablespoon. I bumped up the bell pepper to 1/2 a pepper, used an 8oz bag of salad shrimp, and added basil. The grocery store was out of ginger.
Shredding the cauliflower on the knuckle-buster was a little messy. I was wishing I had a food processor. I will definitely make it again, though.
I have tomorrow off, so I'm going to peruse my cookbooks and hit the grocery store.
So the shrimp "fried rice" was really good. I only used about a tablespoon of soy sauce because I was worried about it being too salty. I did add a little more at the end, maybe another 2 teaspoons. I cut the oil to 1 tablespoon. I bumped up the bell pepper to 1/2 a pepper, used an 8oz bag of salad shrimp, and added basil. The grocery store was out of ginger.
Shredding the cauliflower on the knuckle-buster was a little messy. I was wishing I had a food processor. I will definitely make it again, though.
I have tomorrow off, so I'm going to peruse my cookbooks and hit the grocery store.
I hate "ricing" cauliflower. It's very messy and I always feel like I'm going to grate my finger off! The end result (I use riced cauliflower in a pizza crust recipe - it's AWESOME) - is always worth it though.
So Riddy - I'm glad the fried rice turned out well though, I may make that recipe with some homemade hibachi chicken later this week.
Tonight I am making the shrimp fajitas that kate posted a week ago.
Last edited by grneyedmustang; 02-28-2012 at 08:53 AM.
I get into "cooking ruts" sometimes, where I cook the same thing over and over. This thread definitely gives me new ideas.
I will definitely make it again, though. 
