#L - Meatballs in tomato sauce 1 | Explore Tumblr Posts and Blogs

umichenginabroad · 3 months

Text

Stockholm Week 1: Uncovering Stockholm

Hi again! I am Jiwoo Kim, and I am back with new updates.

I journaled throughout the week to keep my memories fresh and in the hopes of using that as my blog post, but I want to let you know that it is A LOT of content (warning in advance). If this continues I will break down my week into two posts :(

Nonetheless, I hope you enjoy reading (or skimming) the adventures I had this week!

1/14 - Shopping Sunday

Surprisingly, I had no jet lag! Thanks to the laundry machine breaking down (check my previous post for more details), I slept around 12 am and woke up at 11 am. Day 2 and I was already set.

My friends and I visited Fern and Fika for our first fika. The fruit tea I got was amazing but my four friends, who all ordered the same thing, did not enjoy their chai latte. I didn’t get any desserts because it was early in the day but I am definitely planning to go back.

To familiarize ourselves with the metro, we traveled around proximal areas around the DIS building. There were abundant stores, both international (H&M, UNIQLO, Lush) and local, along the streets. We visited the following stores: Normal (cheap bath and body products), IKEA (meatballs were exactly what I was looking for), UNIQLO (I bought a cute cross bag and my friends got heat tech clothing), and ICA (grocery run again).

1/15 - First Day of Orientation

I discovered that A LOT of well-known companies and artists are from Sweden: the list includes H&M, IKEA, Spotify, ABBA, Ace of Base, etc. 300 students played trivia all at once with live music (piano and singing) from the DIS faculty!

After the trivia, we all went to faculty-led group workshops. They were 30-40 minute sessions where I met a lot of different students; it honestly felt like a freshmen orientation. We did some legos, played supposed Swedish games, and learned all about Swedish culture.

For dinner, I cooked with my roomie. Tomato pasta with cheese, sausage, diced onion, and premade sauce; doesn’t it look good?

I usually don’t like tomato pasta but the one we made was so good that I devoured it in seconds

1/16 - Second Day of Orientation

Second visit to the DIS building was much easier. We already got the hang of using the metro! I saw dogs in and out of the metro and they were all quiet and well-behaved. It was intriguing to see that even the dogs are different too!

The main event was going to apply for a physical Swedish visa/permit.

We woke up at 6:20 am (as a night owl, I had to suck it up) and quickly got ready. No one knew but we had to take a picture for the residence permit card and EVERYONE was crusty in the photos - weird orange lighting, no counting before the photoshoot. I am not ready to see the result yet and I don’t think I ever will be ready.

I had about 3 hours before Housing Info Sessions at the DIS building again so my apartment friends and I headed home. On the way back, we stopped at T-Central station to get a replacement guarantee for our Stockholm transportation card (also provided by the DIS). We saw a mart called AM Store across the street and decided to check it out too - it turned out to be a HUGE Asian mart! When I say HUGE I mean like a two-story store HUGE (0o0). It literally had everything I could think of - sauces, dumplings, Kimchi, seaweed, enoki mushrooms, rice, all types of ramen, noodles, hot pot broths, mochi, hoppang, fortune cookies, etc. Korean, Chinese, Japanese, Thai, and many more types of food were there.

This is a photo I took to assure my parents that I will be well-fed in Stockholm and that they don’t need to send me/bring me anything

I went back home afterward for lunch and did some work for my asynchronous online ChemE Reactions course and blogger post rough draft. So busy!

At the Hornstull station, which is the closest station to our apartment

During the housing info session, we wrote a letter to ourselves in order to practice writing our new address. It was unexpected but a good checkpoint for me to look back on my initial goals, worries, and plans for the study abroad. It’s going to be mailed to me in two months as a method to reflect how I am doing!

Stockholms Stadsmission was the second thrift store I visited in Stockholm, and it was by far the best! It had various options (shoes, bags, clothes, accessories) of good quality at good prices! I got a baby shirt for $5. You do have to dig in a bit, but you can definitely find *･+:*｡･ gold *｡･:*+*

When we got back home, my roommate and I cooked rice, sautéed Napa with oyster sauce, and roasted chicken breasts. It took us like 2 hours (LOL) but they were on point - we were so full after the dinner.

I am so proud of us

That night, a student posted on DIS Navigate, an online community shared among DIS Stockholm students, saying that some are going to Beer and Play at 9 pm to “hydrate” for field study tomorrow.

It was a short walk from Högalidsgatan so we all decided to go. It was a great decision. We all had SO much fun! DIS students kept rushing in one after another; we soon filled the entire pub. We all mingled and talked to each other, and I finally met someone in my core course. The number of followers and following in my Instagram shot up after this ;)

Pear cider was a popular choice

1/17 - Core Course Field Study

I woke up early to go to a cafe with a friend for a fika! Earl gray with two desserts for breakfast was an experience. Although the desserts were too sweet for my liking, I loved the decorations in the cafe. They were so pretty!

Taking pictures is a must in a cute cafe

Today was the first field study with my core course, Sustainable Engineering in Scandinavia. It took the whole 4 hours, but the time did fly when I was having fun. We had an introduction about the class structure inside and went outside for a field study in Stockholm Seaport. While walking around various structures covered with snow, we asked questions after listening to the connections between the construction area and the environment, society, and economy.

I couldn't open my eyes because snow was rushing in

Professor informed us that this weather is uncommon in Stockholm, but this was what I expected so I guess it worked out. I really think it snowed 10 cm today. My feet were surrounded with snow and my face was smacked by a snow blizzard. Although I was F R E E Z I N G more and more every second in the snow, I loved all of it. We stopped by a small store to have fika funded by DIS and I didn’t miss my chance for a free fika: I got green tea and a croissant with cheese and lettuce.

Having a small class gave me a chance to talk with almost everyone in the course, and it felt more like a close-knit community. Later in the trip we were making small snowmans and having snowball fights along the way. We even planned an informal class trip on a ferry to Finland!

1/18 - First Real Lectures

Thursday was the first real day of classes. We mostly did introductions and talked about expectations in class. Except for the fact that my core course went over two chapters worth of materials during the three-hours lecture, it was fine. I was mentally exhausted, so after lectures I went straight home and did homework for the rest of the night. I was saving energy for Friday 🙂

1/19 - TGIF

Friday! I thankfully got off the waitlist for the Swedish Language and Culture course, so I switched it with the 8:30am Philosophy course. I don’t have an 8:30am class anymore!

After my morning classes, I tried fika on my own. I walked around 10 minutes from the DIS building and went to a cafe with an interesting seating arrangement. I wandered around in a shopping mall nearby until it was time for the DIS cultural mingle event with high school locals.

My first Swedish cinnamon bun, Kanelbullar

The high school kids were so kind and eager to talk with us, which was unexpected but fun. I was informed that I need to go NORTH NORTH of Sweden to see the northern lights, which was a little disappointing :( I am still going to try though! Seeing the northern lights has been on my bucket list for quite some time now and I don’t want to miss the chance.

Right before heading home after class, I met a new friend who lives in Homestay. Rather than going home, we spontaneously decided to explore Stockholm together. First, we headed to a pop-up store of a Swedish artist. It turns out he was performing at the store like a small concert, and we were able to listen to all of his songs for an hour or so! Even though I couldn’t understand anything, I cherished every single part of that mini concert.

I had Shazam on the whole time

To celebrate the end of the week, my friends and I prepared to go out after dinner. After the pregame, we went to the Time Bar, a bar close to our apartment that accepts American IDs like driver’s licenses. The bar was so cute, and the Passion Sour drink was the best alcohol I had in my life.

We made friends with the bartender and the security it was so cute <;3

I was planning to stay home on Saturday but I somehow ended up in the Time Bar again. Two nights in a row but I still had so much fun.

A friend brought two cameras to the bar and we took cute photos of each other :)

1/21 - Gamla Stan

Waking up today was difficult after going out two nights in a row, but I didn’t give in to my extremely cozy and warm bedding.

I met my friends at the lobby around 10:30 am to head off to Gamla Stan, the Old Town! I was so excited to go because I've been only hearing good comments about it (even the locals recommended it). There were hundreds of aesthetic cafes, souvenir shops, jewelry/clothing shops, etc. There were multiple majestic towers too!

I had my hopes high and Gamla Stan still managed to exceed my expectations!

We were just in time for the Royal Guards Ceremony (basically changing of the guards) at the Royal Palace of Stockholm. My friend was being a tour guide and explaining that no one lives in the palace anymore but they do it as a tradition.

I basically got a free tour around Gamla Stan aren’t I so lucky ;)

We stopped at stores that caught our eyes and I was able to find a perfect scarf in one of the stores! I couldn’t get my hands off of the scarf ever since I touched it, so I just had to get it. I swear the scarf stuck to my hands. You’ll understand me the moment you touch the scarf. It is the softest thing I touched in my life and I love it. My hair doesn't stick to it or get frizzy either!

Okay, enough of the scarf ramble. Anyway, as we were getting ready to go back, we saw a churro place and couldn’t pass it. The owner started making a fresh batch of churros and it was so pleasantly painful to wait for them to be done as we stood outside, in the cold weather, smelling every single step of the baking process. The churros tasted like heaven and we were so happy with our decision.

Before I leave, I am definitely going back to Mr. Churros multiple times to try every single flavor. I highly recommend the cinnamon sugar flavor though!

This concludes my first week in Stockholm, and I can’t wait to experience more things!

Thank you for taking the time to read this lengthy blog and I hope to see you again!

Hey då,

Jiwoo Kim

Chemical Engineering

DIS Study Abroad in Stockholm, Sweden

#UmichEnginAbroad #IPEStockholm #JiwooKim #IPEWinter24 #Sweden

2 notes · View notes

fiftytwotwentythree · 5 months

Text

Wellness Wednesday:

Snacky Mood

Truly...

The highlight of my week was eating racks of BBQ Ribs... followed by meatballs... and Chicken Enchiladas... I probably should not of... but I did.

And don't forget about the deli meats and cheeses - lordy - you'd think I had guests to entertain with my charcuterie game.

And of course the week after I declare that I want to finish my Year of Wellness strong - I get in a snacky mood.

I will need to buckle down a bit more with my meals and portions.

Oh, well... c'est la vie feast, amirite?!

50th CHECK-IN:

Current Goals:

Lose 52 lbs: Completed

Loss 52 lbs as of 4/12/2023

Milestone: Loss 100 lbs as of 11/01/2023

New Goal: Maintain or Continue on The Weight Loss Path

Avoid "Junk Food"

Minimize Take-Out / Fast Food Consumption

Short Term:

Vegetarian-ish Diet: Completed

End Date: 4/09/2023 - 46 Days Total

Groundhog Day Diet: Completed*

10/01/2023 - 10/31/2023

Meal Tracker:

THURSDAY

Lunch:

Turkey & Swiss on Wheat Bread

Cup of Del Monte Diced Pears

Snack:

Meat, Cheese, and Crackers

- (12) Ritz Crackers

- (12) Slices of Summer Sausage

- (3) Slices of Marble Jack Cheese

- (3) Slices of Pepperjack Cheese

- (3) Slices of Monterey Jack Cheese

- (3) Slices of Mild Cheddar Cheese

(2) Glasses of Chocolate Milk

(1) Bowl of Wonderful's Shelled Salt & Pepper Pistachios

Bag of Orville Redenbacher Ultimate Butter Popcorn

Supper:

Birds Eye Sweet & Sour Veggie Stir Fry

- Annie Chun's Sticky White Rice

- Individual Bag of Planters Peanuts

(8) La Paloma Beef & Cheese Empanadas

FRIDAY

Lunch:

Turkey & Swiss on Wheat Toast

Cup of Del Monte Diced Pears

Snack:

Meat, Cheese, and Crackers l

- (12) Ritz Crackers

- (12) Slices of Summer Sausage

- (3) Slices of Marble Jack Cheese

- (3) Slices of Pepperjack Cheese

- (3) Slices of Monterey Jack Cheese

- (3) Slices of Mild Cheddar Cheese

Bowl of Wonderful's Shelled Salt & Pepper Pistachios

Serving of Kirkland's Signature Roasted Garlic and Herb Seasoned Almonds

(1) Glass of Chocolate Milk

Supper:

Appetizers

- Pepperoni

- Salami

- Cubes of Marble Cheese

- Cubes of Pepperjack Cheese

- Chunks of Pineapple

Small Plate of Tator Tot Hot Dish

(1) Glass of Chocolate Milk

SATURDAY

Lunch:

(4) BBQ Smoked Ribs Racks

(15) BBQ Meatballs

(1) Chicken Enchilada Topped with Ground Beef Cheese Dip

(4) Scoops of Spring Pasta Salad

Supper:

Bag of Orville Redenbacher Ultimate Butter Popcorn

(1) Glass of Chocolate Milk

SUNDAY

Lunch:

Turkey & Swiss on Wheat Toast

Cup of Del Monte Diced Pears

Snack:

(2 - 5/8oz) Bag of Smartfood's White Cheddar Popcorn

Bag of Ranch Corn Nuts

Bag of Orville Redenbacher Ultimate Butter

Meat, Cheese, Crackers

- (10) Ritz Crackers

- (10) Slices of Summer Sausage

- (10) Slices of Monterey Jack Cheese

(2) Bowls of Wonderful's Shelled Salt & Pepper Pistachios

(2) Small Oranges

Supper:

Can of Progresso Creamy Tomato with Penne Soup

- 10 Crackers

(2) Slices of Buttered Bread

(1) Glass of Chocolate Milk

MONDAY

Lunch:

Turkey & Swiss on Wheat Toast

Cup of Del Monte Diced Pears

Supper:

Can of Progresso Lasagna Style Soup

- 10 Crackers

(1) Glass of Chocolate Milk

(2) Small Oranges

(4) Handfuls of Orville Redenbacher Ultimate Butter Popcorn

TUESDAY

Lunch:

StarKist Smart Bowls Pasta & Beans with Tuna: Zesty Lemon

(2) Slices of Summer Sausage

Supper:

Can of Progresso Tomato Basil Soup

- 10 Crackers

(1) Glass of Chocolate Milk

WEDNESDAY

Supper:

(2) Cheeseburgers

- Potato Hamburger Buns

- Prime Rib Steak Beef Patties

- Cheese

- Top Secret Burger Sauce

(2) Small Oranges

(2) Glasses of Chocolate Milk

Bag of Orville Redenbacher Ultimate Butter Popcorn

Workouts:

THURSDAY

(400) Jumping Jacks [8 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Sit-Ups [5 Sets of 20]

(100) Reverse Leg Lifts [10 sets of 10]

(100) Leg Kickbacks [10 sets of 10]

(5 min) Planks [5 Sets of 1 min]

FRIDAY

(400) Jumping Jacks [8 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Sit-Ups [5 Sets of 20]

(100) Reverse Leg Lifts [10 sets of 10]

(100) Leg Kickbacks [10 sets of 10]

(5 min) Planks [5 Sets of 1 min]

SATURDAY

(400) Jumping Jacks [8 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Sit-Ups [5 Sets of 20]

(100) Reverse Leg Lifts [10 sets of 10]

(100) Leg Kickbacks [10 sets of 10]

(5 min) Planks [5 Sets of 1 min]

SUNDAY

* Morning Workout *

(400) Jumping Jacks [8 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Sit-Ups [5 Sets of 20]

(100) Squats [4 sets of 25]

(100) Reverse Leg Lifts [10 sets of 10]

(100) Leg Kickbacks [10 sets of 10]

(5 min) Planks [5 Sets of 1 min]

* Evening Workout *

(400) Jumping Jacks [8 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Reverse Leg Lifts [10 sets of 10]

(100) Leg Kickbacks [10 sets of 10]

(100) Sit-Ups [5 Sets of 20]

(5 min) Planks [5 Sets of 1 min]

MONDAY

(400) Jumping Jacks [8 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Sit-Ups [5 Sets of 20]

(100) Reverse Leg Lifts [10 sets of 10]

(100) Leg Kickbacks [10 sets of 10]

(5 min) Planks [5 Sets of 1 min]

TUESDAY

(400) Jumping Jacks [8 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Sit-Ups [5 Sets of 20]

(100) Reverse Leg Lifts [10 sets of 10]

(100) Leg Kickbacks [10 sets of 10]

(5 min) Planks [5 Sets of 1 min]

WEDNESDAY

(400) Jumping Jacks [8 sets of 50]

(100) Glute Bridges[4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Sit-Ups [5 Sets of 20]

(100) Reverse Leg Lifts [10 sets of 10]

(100) Leg Kickbacks [10 sets of 10]

(5 min) Planks [5 Sets of 1 min]

WEIGHT TRACKER:

Starting Weight (Noon, 1/01/2023): XXX.X lbs

Weight at Last Check-In, 12/06/2023: -1.4lbs

Weight As of Noon, 12/13/2023: 0.0 lbs

Total Weight Loss: -102.8 lbs

Closing Thoughts:

The Good:

Had some enjoyment reading - read a slew of Digital Comics and been burning through a hardcover book. Feels were that I made that distinction - "hardcover" book - but hey, I had to go all the way to local library for it.

The Bad:

With the end in sight - I am getting incredibly snacky... thus hurting my resolution to "finish the year strong".

The Ugly:

This Quest for Sleep feels Never Ending and making a little... cranky.

#52 in 23

2 notes · View notes

valgasnewsthings · 1 year

Text

Diet nr 2.

In chronic gastritis with secretion failure in out of acuting, or residual displaying are inflammation processes.

For normalization secretion and acidity forming stomach function, decreasing motor destroys, rising manufacturing stomach juice, suppressing fermenting processes in bowel, restoring compensatory-adaptive reactions for gastrointestinal highway, preventing progressing diseases.

Proteins 90-100 gr, fats 90-10 gr, carbohydrates 400-450 gr, calorie 3000-32000 kcal, liquid free is 1.5 l, salt cooking 15 gr.

A physically full value diet with enough proteins quantities, fats, carbohydrates with a calorie by a hard activity and your life method, rich with extractive substances high containing vitamin C, Nicotinic acidum, vitamins B6, B12, with a limiting milk, hard fibers, regime for eating are 4-5 times/day.

Leam dishes.

Cutlets of squids.

1 kg for fresh squids , 2 pieces of heads onions, 2 glasses of rusks grinded, salt, black pepper by taste, vegetable oil.

Squids as fresh or defrosting clean from insides and skin, rub with towel, for water remove, to mince meat for 2 times, half onion fry add squids, a half of mass to mince meat and add in force meat , salt, pepper, creams, good shake force meat. Form cutlets, roll in rusks and fry from both sides on vegetable oil.

Soups of meat broths are rich with extractive substances, rising secretion function of stomach, and improving appetite.On broth meat cook transparent and dressing soups with cereals, vegetables, borsh, shi, rassolnik, and serve theirs with meat balls, flour and macaronies, eggs. Such additions cook separately. Keep in warm place and add in plate , before serve on table. Decorate soups with chopped petroselinum, or dill.

Peas soup in bone broth.

Bone broth 300 gr, potato 240 gr, peas 70 gr, milk 10 gr.

Proteins 6.0 gr, fats 0.33 gr, carbohydrates 41.7 gr, energy value 168.8 kcal, use in diets nr 9,10,11, 15.

Diet nr 2 . Recommending products and dishes.

Millet bread, grey as by yesterday baking, lean pies, bans, cookies.

In fatness meat broth soups, fish, vegetable broths, with rubbing cereals, vegetables.

Fatness fish, meat, rubbing, baked, fried, chicken as boiling, eggs, eggs dishes soft-boiled, omelet.

Milk in tea, in dishes, sour milk, kefir, acidophilic milk, vegetables, puddings, cereal cutlets, fried without crust, chopped macarons boiled, boiling vermicellis.

In a diet using fish as cod, snapper, hake,zander , as boiling in diets nr 1,2,3.4 b, 4 a, 5, 5 a, 5 p, 7-10, 8,9 ,10 c, 11, 15, fat kinds using in diets 11,15. As for rising appetite, a few diets as 11,15 using eating fried fish. As salt her, roll in rusks, or flour, and fry in vegetable oil whole, or by pieces. Or bake, as put on form, greased with oil, pour over sauce and bake till forming pink crust, ready dish pour over sauce, sprinkle with grinded rusks.

And in stewing nourishing substances are less loosing,than in other cooking kind, pumpkin, squash, tomatoes cook in an own juice, but beet, cabbage, carrot in water adding. Ready dish serve with oil, or milk sauce.For stewing meal cook,as potato, squash, pumpkin, as before fry onion and roots, beet and green peas boil.

Stewed potato with meat.

For 280 gr ready dish a potato 240 gr, meat first category 116 gr, onion ten gr, oil butter 8 gr, tomato pasta 5 gr.

Proteins 20.0 gr, fats 12.2 gr, carbohydrates 37.9 gr, energy value 337,2 kcal, use in diets 11,15.

Diet nr 2.Dishes and meal for you.

Tea with milk, coffee in water with milk, hibiscus drink, millet brands, fruit, berry juices in water diluting.

Avoiding are fresh bread, fresh pastry meal, rolled, fried in rusks, fat fish, meat, salted, canned meat, fish, mushroom, raw vegetables, fruits, pork, lard, goose, duck, smoked, gas drinks, very cold, hot drinks, dishes.

Of sticky porridges cook cutlets and meatballs, cooled till 90C porridge mix with raw egg, form cutlets or balls, fry, bake in oven, or stew cook.

Manna cutlets.

Water 175 gr, manna 80 gr, milk 50 gr, sugar ten gr, millet flour 7 gr, butter oil 5 gr, eggs 1/4.

Proteins 10.3 gr, fats 7.0 gr, carbohydrates 81.4 gr, energy value 340.1 kcal.

Use FOR DIETS NR 2, 11, 15.

from Valga s health news,gardening,and cooking ,and beauty . https://ift.tt/i2hdERV via https://ift.tt/zrQFel2

0 notes

howtomealprep · 2 years

Photo

B O L O G N E S E S A U C E

Ingredients

Olive oil

1 lb carrots

1 large red onion

1 lb chicken livers

3 lbs ground meat (I like to use beef and lamb)

6 oz can tomato paste

3 28 oz cans crushed tomatoes

1 bottle white wine

Liquid chicken bouillon (or a stock cube)

1 tbsp dried oregano

1 tbsp dried parsley

1 tbsp dried basil

1 tbsp dried thyme

1 tbsp garlic powder

1/4 cup balsamic vinegar

pepper

salt

Method

Peel and finely chop the carrots and onion. In a large pot (at least 7 quarts), fry the vegetables in olive oil on high heat until soft, stirring constantly. Dump them out into a bowl or plate.

Finely chop the livers until almost pureed.

In the big pot, fry the ground meat in olive oil on high heat, stirring and scraping constantly with a wooden spoon to keep meatballs from forming. Cook until most of the water evaporates and the pan starts to crackle. Put in the livers and the tomato paste and stir to combine.

When the brown stuff on the bottom of the pot looks like it's about to burn, pour in the wine and scrape to release everything on the bottom. Stir in a big spoonful of the bouillon. Reduce heat to a simmer and cook for two hours, stirring occasionally to make sure the bottom doesn't stick and burn.

After two hours, season the sauce with the herbs and vinegar. Simmer an additional hour. When it's the desired thickness, taste and adjust seasoning with salt and pepper.

Use, or freeze in ice cube trays, or both. After thawing and reheating, add a few more drops of balsamic vinegar.

#B O L O G N E S E S A U C E #bolognese #pasta sauce #freeze ahead #ice cubes #meal prep

0 notes

go-bodysolution1 · 4 years

Link

Ultimate Nacho and guacamole recipe l How to Make Fresh Homemade Guacamole Recipe | Homestaurante. Please SUBSCRIBE To Us: ↗️https://bit.ly/2IqKGtu This video is presented by Homestaurante. This video is for Ultimate Nacho and guacamole recipe l How to Make Fresh Homemade Guacamole Recipe. Great nacho recipe full of Mexican flavors d to make it even better why not add a guacamole recipe that also has the same Mexican heritage. Great favors with a nice heat to enjoy on weekends as an appetizer for taco nights or simply Mexican night at the comfort of your home. Creamy guacamole with fresh ingredients and ripe and creamy avocados for any picky taste. Ingredients for Nacho recipe : Chop one red onion and use half Roughly dice 1/2 cup cherry tomatoes Chop 2 jalapeno peppers One chopped bell pepper Preparation Mix all ingredients together in a bowl and load tortilla chips with cheese and chopped ingredients. Place in the oven for 15 minutes at 250 F and enjoy it. Ingredients for best guacamole recipe : 3 avocadoes 1/4 cup chopped jalapeno peppers 1/4 cup chopped cilantro 1/2 cup chopped red onion 1 tsp cayenne pepper 1/2 Tbsp salt Juice from lemon Preparation for guacamole recipe: Remove leaves from cilantro and in a bowl add all the above ingredients and mix well to end up with doughy texture and at the end squeeze half of the fresh lemon juice. This for chunky guacamole recipe. If you want a more smooth version use the food processor. Thanks for watching! Subscribe for more videos ↗️https://www.youtube.com/channel/UCsMI... Follow Us On Social Media: Instagram:↗️https://www.instagram.com/homestaurante/ Facebook:↗️https://www.facebook.com/Homestaurant... Twitter:↗️https://twitter.com/homestaurante?lan... Pinterest :↗️https://www.pinterest.ca/Homestaurante/ Chef's knife: ↗️https://amzn.to/2Iu3yYx Tripod used: ↗️https://amzn.to/30SsS0G Some Our Most Popular Uploaded: BEST Garlic Shrimp Pasta Recipe - Garlic Shrimp Fettuccine | Homestaurante ↗️https://bit.ly/31Y7vMU Grilled Honey-Ginger Chicken Simply tasty | Homestaurante ↗️https://bit.ly/30PFVA2 Pasta Primavera Recipe (easy but delicious spring vegetable pasta recipe ) ↗️https://bit.ly/2LwY5mL Philly Cheese Steak Wraps (quick tasty recipe for summer) | Homestaurante ↗️https://bit.ly/2LPR1k0 Quick and easy bok choy recipe (bok choy in 10 minutes) ↗️https://bit.ly/2VhDyVk spicy roasted potatoes ( my favorite roasted potato recipe that all my guests like to have) ↗️https://bit.ly/35c3bvc How to cook the tastiest Chicken Parmesan (chicken parmigiana) ↗️https://bit.ly/2nmw9aJ Best steak recipe (steak with oyster mushroom sauce) ↗️https://bit.ly/31Sfefj Free music: ↗️https://www.bensound.com Thanks for watching Easy meatball pasta recipe | Homestaurante Please don't forget to LIKE, COMMENT+SHARE our videos and SUBSCRIBE to our channel: ↗️https://bit.ly/2IqKGtu Thanks for watching Ultimate Nacho and guacamole Recipe | Homestaurante #GuacamoleRecipe #NachoRecipe #homestaurante#best_recipes #easy_recipes #lunch_recipes #recipes #fast_meals #cooking #tasty_recipes #how_to_make_food #meal_prep #cooking_channel #food #dinner_recipes #food_channel #taco #food #cooking #Ultimate_Nacho_and_guacamole_recipe #Guacamole_Recipe #Nacho_and_guacamole_recipe #easy_recipes

1 note · View note

abramsbooks · 6 years

Photo

RECIPE: Baked Rigatoni (from Matty Matheson: A Cookbook by Matty Matheson)

This is an incredible dish made straight from the heart. Crisp, burnt rigatoni edges; melted mozzarella cheese; rich, sweet tomato sauce; and little meatballs all nestled inside this beautiful mess. Dishes like this are low risk and high reward. Carol and Trish make different versions of this, and now I make my own too. How many renditions of this dish are out there, I have no idea: Every nonna or nonno or Italian American or Italian Canadian parent has his or her own version. Some may add basil leaves, dried oregano, more Parmesan, maybe even some Asiago, or all pork balls, all-beef, or a combination or the holy trinity: veal, pork, and beef. I want to make you my version, which is inspired by my mother-in-law and my lovely wife.

I had another mind-blowing experience the first time Carol made this for me. I thought pasta was powdered cheese and overcooked little noodles that were mixed with water instead of milk or cream, and not even a nice little knob of heavenly butter. But then I saw this bubbling, glowing, cheesy casserole coming out of the oven like a newborn rigatoni baby, and it was instant love. I knew I would fight for this dish if anyone ever disrespected it—I would stand behind it like an overprotective uncle who’s had one too many brown pops at a little league baseball game. I hope that when you pull this casserole out of the oven, it’s one of those moments like seeing the Sistine Chapel or the ocean for the first time.

Serves: 4 Prep time: 1½ hours

½ pound (225 g) ground pork

½ pound (225 g) ground veal

½ pound (225 g) ground beef

1 egg

1 cup (100 g) freshly grated Parmesan cheese

½ cup (50 g) dry bread crumbs

1 handful chopped flat-leaf parsley

Kosher salt

10 turns freshly cracked black pepper

1 tablespoon dried red chile flakes

2 tablespoons peeled and minced garlic

Olive oil

8 cups (2 L) Sunday Gravy (see below) without the meat

2 (16-ounce/455 g) boxes dried large rigatoni

2 balls mozzarella cheese, one cubed and one shredded

Place all the ground meat in a large bowl. Crack the egg on top and add the Parmesan, bread crumbs, parsley, 2 teaspoons salt, the pepper, chile flakes, garlic, 4 tablespoons (60 ml) oil, and 2 tablespoons water. Mix with your hands—make sure to dig deep with your fingers and use your shoulders to really work the mixture.

Line a baking sheet with parchment paper. Place two spoons in a cup of water; use one spoon for scooping and the other for scraping off. Make sure to dip your spoons into the water every other scoop. Scoop 1 tablespoon meat and scrape it onto the baking sheet; make little rows until done. Lightly coat your hands with oil and form the meat piles into perfect little balls.

Preheat the oven to 400°F (205°C). In a Dutch oven, pour ½ inch (12 mm) of oil and set over medium-high heat. Place the balls in the pot, but don’t overcrowd the pot. Brown the meatballs in batches and place on a rack while you build your casserole.

We are going to build the casserole hot so it just has to brown in the oven. In a small pot, heat the gravy. Meanwhile, bring a large pot of salted water to a boil; cook the pasta until al dente. Check the pasta every few minutes to make sure you’re not overcooking. Because we are baking in the oven, we don’t want mushy noodles! We want perfect rigatoni.

Drain the pasta and pour most of it into a 9 by 13-inch (23 by 33 cm) baking dish, then add enough sauce to cover the noodles and stir. You don’t want the casserole soupy and you don’t want it dry; you can always add, but you can never take away. That’s why I like building this by eye once all the ingredients are ready: You can add more sauce, meatballs, and rigatoni depending on your tastes. Stir the cubed mozzarella into the casserole, then add as many meatballs as you want. Stir to evenly disperse everything, then cover with a few ladles of sauce and the shredded mozzarella. Bake 20 minutes, or until the edges are almost burnt, the cheese is golden brown, and the sauce is bubbling. Remove from the oven and let rest 10 minutes.

RECIPE: Sunday Gravy

This is something I loved eating when I first started dating Trish. Her mother is Italian Canadian and comes from a long line of amazing cooks from Calabria. I never had real Italian food until I met Trish. Maybe that’s why I was so in love with her initially. It was her mother’s cooking! I remember the first time I was allowed to help make this meal. Her mother watched me like a hawk soaring in the bright blue sky, searching for trout. If I did something wrong, she let me know right away with a slap on the hand. If I overworked the meatballs, she would make a comment that cut deep. This was before I went to cooking school—I was just an eager kid looking for the secrets to this dish. A red sauce is the foundation of every Italian family, and it was a privilege to help. I had a duty to make the best meatballs I could so I didn’t let down Carol and Bill and the Spencer family. Making this sauce is like painting: You need to know when to stop. It’s a powerful sauce that still needs restraint.

I used to think that spaghetti sauce had green peppers and mushrooms in it. It took me a long time to understand the power in simplicity. This sauce is the cornerstone to most of the dishes in this section; once you’ve made this sauce, you can add it to so many dishes. When I make it, I like to take out all the meat and divide the balls, ribs, and sausage in containers and cover with just enough sauce. Then you can take as many of these little gems as you want and reheat for days to come, or you can make little bundles of meat and sauce and freeze for a special day. Serving the meat on a massive platter and then tossing fresh spaghetti in the sauce and topping with fresh grated Parmesan is the way to go!

Serves: A large Italian-Irish family and one white kid from the maritimes Prep time: 5½ hours

1 loaf day-old bread, torn into small pieces

1 cup (240 ml) milk

1 pound (455 g) ground beef

1 pound (455 g) ground veal

1 pound (455 g) ground pork

2 cups (200 g) freshly grated Parmesan cheese

1 cup (100 g) freshly grated Pecorino-Romano cheese

½ cup (70 g) peeled and minced garlic, plus 1 cup (145 g) whole garlic cloves, peeled and sliced thin

1 handful chopped flat-leaf parsley

1 cup (100 g) dry bread crumbs

4 eggs

2 tablespoons dried red chile flakes

Kosher salt and freshly ground black pepper

Olive oil

2 pounds (910 g) Italian sausage

2 racks (2 pounds/910 g) pork ribs

½ cup (15 g) tomato paste

6 (28-ounce/794 g) cans tomato puree

1 pound (455 g) any shape pasta

Grated Parmesan cheese, for serving

Line a baking sheet with lightly oiled parchment paper.

Soak the day-old bread with just enough milk. You don’t want soupy bread; you want milky bread.

In a large bowl, place all the ground meat and mix with your hands so it’s incorporated. Next, add the cheeses, minced garlic, parsley, bread crumbs, eggs, chile flakes, milk-soaked bread, salt, and pepper. This is the fun part: Deep-dive your hands into the meatball mixture, and with your fingertips, disperse all the ingredients evenly, using your full arm to reach down to the middle and flip the mixture. Imagine you are a human bread mixer. Keep pushing down and knead it almost like a dough. Once it is truly mixed, you’ll know—it will look like a piece of beautiful meat marble, with the cheese, parsley, and garlic all glistening through like rock layers.

With lightly oiled hands, roll the meat mixture into perfect 2-inch (5 cm) balls, making sure they are worked just enough. Do not squish the balls—just keep rolling so they stick together. Place on the prepared baking sheet. Drape a kitchen towel over the balls as you roll so they don’t air-dry at all.

In a large heavy pot, pour ½ inch (12 mm) of oil and set over medium heat. Sear the meatballs on all sides. As each ball is fully browned, remove and place on another baking sheet until needed. In the same pot, sear the sausages, about 8 minutes. Set aside.

Cut the ribs into 2-bone pieces and season with salt and pepper; sear them, about 5 minutes per side. You will find that there is a lot of crisp golden meat on the bottom of the pot. This is called fond. This is the gold.

Turn down the heat to low—there is enough residual heat to get the garlic cooking. Add the sliced garlic to the pot and cook until golden brown. Then add the tomato paste; cook 5 minutes to cook out the tin flavor and develop the rich, deep flavor tomato paste is made for.

Add all the meat and the tomato puree. If it’s a little thick you can add just enough water to make it easier for you to stir the meat. You don’t want it too thick right now, as it’s going to cook at least 3 hours, and as it cooks, it will concentrate. We will cook it to the consistency we desire.

Don’t turn the heat to high to bring it to a boil. We have to bring it up slowly to make sure nothing burns. It may take almost an hour to start bubbling and simmering the way we want it to. Once it starts simmering, turn down the heat even lower. Stir the pot gently, making sure not to break up the meatballs. Cook 3 hours.

Bring a large pot of salted water to a boil. Cook the pasta as the label directs; drain and return to the pot. Ladle in enough sauce to coat the noodles—you don’t want this to be saucy. Place the pasta on a platter, then ladle extra sauce into another bowl for those who want more sauce. Remove the meat and place on top of the pasta; add more sauce. Top with cheese.

Matty Matheson, star of Viceland’s It’s Suppertime and Dead Set On Life, reveals his favorite recipes and stories in a cookbook that his devoted fans have been waiting for.

Matty Matheson is known as much for his amazing food as his love for life, positive mental attitude, and epic Instagram account. This debut cookbook is about Matty’s memories of the foods that have defined who he is. With a drive to share his zest for life, he creates dishes within these pages that reinterpret the flavors of his youth in Canada, as well as the restaurant fare for which he has become so well-known. Interpretations of classics like Seafood Chowder, Scumbo: Dad’s Gumbo, and Rappie Pie appear alongside restaurant recipes like Bavette, Pigtail Tacos, and his infamous P&L Burger. This is a very personal cookbook, full of essays and headnotes that share Matty’s life—from growing up in Fort Erie, exploring the wonders of Prince Edward Island, struggling and learning as a young chef in Toronto, and, eventually, his rise to popularity as one of the world’s most recognizable food personalities. His no-nonsense approach to food makes these recipes practical enough for all, while his creativity will entice seasoned cooks. This book is like cooking alongside Matty, sharing stories that are equal parts heartwarming and inappropriate while helping you cook dishes that are full of love. Matty Matheson: A Cookbook is a new collection of recipes from one of today’s most beloved chefs.

For more information, click here.

#abramsbooks #abrams books #matty matheson #matty matheson a cookbook #it's suppertime #dead set on life #mattymatheson #matty matheson bookbook #baked rigatoni #recipe #free recipe

57 notes · View notes

portfoliokokkailuun · 3 years

Text

Final Mix recipes

Salmon soup that never was

Serves 6

1,5kg of potatoes 1l of water 2 cubes of fish stock 5-10 pimento peppers 2-5 white peppers 1kg of salmon, cubed 5dl of heavy cream 100g of butter salt

Recipe

1. Peel potatoes and cube them.

2. Make your stock by boiling your water and adding stock-cubes into the boiling water.

3. Add seasoning (peppers, salt)

4. Add potatoes to the seasoned water

5. Let potatoes boil on a low heat until they are almost cooked.

6. Add cubed salmon. Let the soup boil until the fish is almost cooked.

7. Add cream and butter to the soup. Stir carefully.

8. Wait until the soup boils again. Taste the soup. Add more seasoning if needed.

9. Serve with rye bread and fresh dill.

Sunset salmon pasta

Serves 2

300g of smoked salmon 2 cloves of garlic 2 teaspoons of lemon juice 1tl of oil 2dl of cream ½ teaspoons of black pepper dash of salt 25g of butter

500g of spaghetti

Recipe

1. Rip you salmon onto small chunks

2. Heat your pasta water, add a bit of salt and cook your pasta

3. On a pan, heat your oil. Add black pepper, lemon juice, garlic and a little bit of salt. Add the butter and let it melt.

4. Add the salmon to the pan. Add the cream and mix everything carefully. Let simmer on low heat.

5. Drain your pasta and return it to the pot.

6. Pour all the contents of the pan into the pasta pot and mix everything together.

7. Serve immediately.

Kairi's healthy veggie meal

Carrot patties with brussel sprouts and apples

Serves 2

For patties

500g of carrots 100g breadcrumbs 1dl of water 2 eggs 10 leaves of fresh basil 2 tl of black pepper dash of salt

For sprouts and apples

200g of brussel sprouts 200 g of apples, peeled and cut into wedges salt black pepper

Recipe

1. grate your carrots with a fine grater.

2. Soak your breadcrumbs in water for approximately 10 minutes

3. Mix you soaked breadcrumbs and eggs with carrots. Mix until evenly mixed.

4. Cut your basil leaves very finely and add them to carrots along with salt and pepper.

5. Let the mixture sit for 15-30 minutes.

6. Mold the mix into patties with your hands. One patty should weight approximately 100-150 grams.

7. Heat up a pan, and melt some butter on it.

8. Cook the patties on the hot pan until they are firm and light orange in colour. Cook on both sides.

9. Wash you brussels and chop them into halves.

10. On a pan, heat some butter and let it brown. When the butter is browned, add brussels and apple wedges into the pan.

11. Season with salt and pepper

12. Cook until the brussels have browned a bit and the apples feel a little bit soft.

13. Serve immediately.

Twilight pasta

Pesto pasta with chicken

Serves 2-3

500g of spaghetti 200 g of red pesto 250g of chicken, cut into strips oil salt pepper Parmesan cheese, to taste

1. Heat some oil in your pan and cook your chicken until fully cooked. Season with salt and white pepper.

2. On a pot, boil some water and salt it. Cook your pasta in the salted water acoording to the instructions.

3. Drain your pasta and return it to the pot. Pour in the pesto and mix well.

4. Add your chicken. Mix well

5. Serve with grated parmesan on top.

Flaming pasta sauce

Spicy tomato pasta

Serves 2

500 g of crushed tomatoes 50g of pureed tomatoes 50g of ketchup 2dl of water 1 tablespoon of onion powder 1 tablespoon of garlic powder 1 tablespoon of paprika powder 2 teaspoons of black pepper 1 tablespoon of dried basil 1 tablespoon of Dried oregano 10-20 drops of tabasco salt, to taste 400g of pasta

1. On a saucepan, mix together crushed tomatoes, pureed tomatoes, water and ketcup.

2. Add spices one at a time. The given amounts are just starting amounts, so you can always add more if you feel like it.

3. When you have added all the spices, put a lid on top of the saucepan and leave you sauce to boil on low heat. This sauce can simmer 10-30 minutes. The longer you let it simmer, the better it will be.

4. Check regularly to make sure that all the liquid has not boilet out of the pot. Add water if needed.

5. While your sauce simmers, cook you pasta. Salt the pasta water well and cook your pasta according to insturctions. When it is done, drain the pasta and return it to the pot.

Serve the pasta and pour the sauce on top.

Tip! If you'd like this to be more filling, you can add textured soy granules, different kinds of veggie balls, vegan cheese or other extra fillings to the sauce. This sauce tastes great with almost anything, so don't be afraid to play around!

Aqua's comfort

Breaded chicken, bechamel sauce and potato-sweet potato mash

Serves 4

For the chicken:

4 chicken breasts

2 eggs

200g of breadcrumbs

200 g of wheat flour

teaspoon of salt

teaspoon of black pepper

For the bechamel

2 tablespoons of butter

3 tablespoons of wheat flour

5 dl milk

dash of salt

dash of white pepper

dash on grinded pimento pepper

For the mash

1 kg potatoes

0,5 kg sweet potatoes

200g butter

3 dl whole milk

White pepper

salt

1. Peel your potatoes and sweet potatoes. Fill a pot with cold water, salt the water and add potatoes and sweet potatoes. Bring to boil and let them boil until soft.

2. While potatoes boil, prep you chicken. Take four plates or bowls. On one of them, mix together flour and seasonings. On the second one, crack the eggs and whisk them until they are evenly mixed. Pour the breadcrumbs on the third plate. Take your chicken breasts. Dip them in flour, then egg and finally breadcrumbs. Make sure that the breast gets completely covered in each of the steps. After the dipping, set all of your breast on the fourth plate and set them aside.

3. Make your sauce. In a saucepan, melt the butter but do not let it brown. Add the flour and mix until butter and flour have mixed evenly. Add the cold milk gradually while whisking. Mix until the sauce thickens and bubbles lightly. Add seasoning and let the sauce boil on low heat for 5-10 minutes.

4. When your potatoes are done, take them away from the heat and drain them. Move them to a bowl and mash them using a masher or a stand mixer. Add the butter, cream and seasoning. Make sure that everything is evenly mixed.

5. On a pan, melt some butter on low heat. Cook your breaded chicken breasts for 15-20 minutes or until the chicken is fully cooked.

6. Serve immediately.

Replica lasagne

Lasagne done with the basic sauces

For the cheese-bechamel

2 tablespoons of butter

3 tablespoons of wheat flour

5 dl milk

500g of cheese of your choosing

dash of salt

dash of white pepper

dash on grinded pimento pepper

For the red sauce

400g minced meat

500 g of crushed tomatoes

50g of pureed tomatoes

50g of ketchup

1 tablespoon of onion powder

1 tablespoon of garlic powder

2 teaspoons of black pepper

salt, to taste

Plus

15 lasagna sheets

grated mozzarella

1. First, make the bechamel. In a saucepan, melt the butter but do not let it brown. Add the flour and mix until butter and flour have mixed evenly. Add the cold milk gradually while whisking. Mix until the sauce thickens and bubbles lightly. Add cheese and mix until it is fully incorporated into the sauce. Add seasoning and let the sauce boil on low heat for a short while.

2. Make the meat sauce. On a pan, cook the mince until it is cooked. Season it with onion powder, garlic powder, salt and pepper. Add rest of the ingredients and bring to boil. If the sauce feels too thick, add a little bit of water.

3. Taken one deep, square oven pan and grease it. Preheat your oven to 200 degrees celcius.

4. On the bottom of the pan, pour 2-3cm layer of meat sauce. Cover it with lasagne sheets. Pour a layer of bechamel on top of the sheets and cover it with pasta sheets. Fill your oven pan this way, alternating between meat and cheese sauces. The last layer should be cheese sauce.

5. When the pan is filled, sprinkle a large handful on grated mozzarella on top of the lasagne.

6. Cook your lasagna in the oven for 35-45 minutes, or until the pasta sheets are soft. If it seems that your lasagna is browning too much, you can cover it with foil while it cooks.

7. Let lasagna rest for 5-15min under foil before serving.

Stuffed Paopu leaves

Stuffed vine leaves with roasted tomatoes and feta

Serves 3-4

For the stuffing

2-3 tablespoons of oil

4dl basmati rice

250g minced meat

1 finely chopped onion

1 chili pepper, finely cut and seeds removed

salt

black pepper

20 mint leaves

dash of powdered ginger

half a lime zest

few leaves of coriander

few leaves on parsley

2-3dl of water

15-25 vine leaves

For the side

400g of cherry tomatoes, still on the vine

200g of feta

olive oil

salt

coarse black pepper

1. On a pan, heat oil. Add the rice, and cook it for a couple of minutes. Add the minced meat and cook it until it it fully cooked. Add onion, chili, salt and pepper.

2. Finely chop all the herbs. Add the herbs, water, lime zest and ginger to the pan. Let boil on low heat until the rice is almost cooked.

3. Rinse the vine leaves under running water and check them for rips or tears. Throw away possible damaged ones.

4. Lay the leaf flat in front on you on the table. Put a tablespoon of filling in the middle of the leaf.

5. Start rolling the leaf away from yourself, tucking the sides in on the process to create a tight roll. Do this with all the leaves and filling.

6. Put all the rolls in a oven pan, and sprinkle them with olive oil. Let them cook in 175 degrees celcius oven for 15 minutes.

7. For the side, place the tomatoes on the oven pan. Crumble the feta and evenly spead it around.

8. Season with black pepper and coarse salt. Spritz a fair amount of olive oil on top of the pan.

9. Cook the feta and tomatoes in 200 degrees celcius for 10-20 minutes, on until the feta has browned slightly and the tomatoes have softened. Serve immediatly.

Terra's meatball surprise

Meatballs, brown sauce and mash

Serves 4

For the meatballs

400g of minced beef

100g of breadcrumbs

2 eggs

1dl of beef stock

black pepper

salt

for the sauce

3 tablespoons of butter

1dl wheat flour

1 l beef stock

2dl cream

black pepper

salt

For the mash

1kg potatoes

200g butter

3dl whole milk

white pepper

salt

1. Preheat oven to 200 degrees celcius. In a small bowl, mix together beef stock and breadcrumbs. Let them sit.

2. On another bowl, mix together beef, eggs, pepper and salt. Add the soaked-through breadcrumbs. Mix until everything is evenly mixed.

3. Cover an oven pan with a baking parchment. Mold small balls out of the meat and put them on the pan. Make sure to make all the balls as even-sized as possible, so they'll cook evenly. When all the balls have been molded, move the pan to the fridge while you prep other things.

4. Peel your potatoes and put them on a pot. Fill the pot with cold water and salt the water. Bring to boil and let boil for 15-25 minutes until potatoes are fully cooked.

5. While the potatoes boil, make the sauce. On a saucepan, melt the butter. Add the flour and cook the mixture 5-15 minutes until it is browned. Gradually add hot beef stock while mixing to make sure that all the liquid mixes evenly. Add the salt and pepper. Let the sauce boil on low heat for 10-15 minutes. Add the cream just before serving.

6. Put your meatballs into the oven at this point and let them cook for 10-15 minutes.

7. Drain your cooked potatoes and move them into a bowl. Mash them using a stand mixer or a masher. Add the butter, milk and seasoning while mixing vigorously. When everything is evenly mixed, the mash is ready to serve.

0 notes

juilojio753 · 3 years

Link

Spicy chicken mince vegetable spaghetti. Tasty Chicken Spaghetti Recipe,Chicken Vegetable Spaghetti. Spicy Chicken And Sweetcorn Pasta Recipe Stir-Fried Vegetable Spaghetti Recipe (vegetarian / vegan recipe).

How to make Spaghetti with Chicken Mince. Description : Boiled spaghetti topped with spicy chicken mince mixture and cheddar cheese cubes. Reviews for: Photos of Spicy Chicken Spaghetti.

Hello everybody, hope you're having an incredible day today. Today, we're going to make a special dish, spicy chicken mince vegetable spaghetti. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Spicy chicken mince vegetable spaghetti is one of the most popular of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They're fine and they look fantastic. Spicy chicken mince vegetable spaghetti is something that I have loved my whole life.

Tasty Chicken Spaghetti Recipe,Chicken Vegetable Spaghetti. Spicy Chicken And Sweetcorn Pasta Recipe Stir-Fried Vegetable Spaghetti Recipe (vegetarian / vegan recipe).

To begin with this recipe, we have to prepare a few ingredients. You can have spicy chicken mince vegetable spaghetti using 15 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Spicy chicken mince vegetable spaghetti:

{Take 1 packet of bake parlour spaghetti.

{Get 300 grams of chicken minced (qeema).

{Get 1 of small cabbage.

{Prepare 1 of carrot.

{Make ready 1 of green capsicum.

{Get 1/4 cup of green cluster beans.

{Prepare 1/2 cup of tomato sauce.

{Make ready 1 of tspn red chilli flakes.

{Make ready 1 of tspn salt.

{Prepare 1/4 of tspn oregano.

{Take 1/4 of tspn thyme.

{Take 3-4 tbspn of soya sauce.

{Get 4-5 cloves of chopped garlic.

{Prepare 1 cup of chicken stok (using knorr).

{Prepare 2 tbsp of oil for cooking.

Learn how to make Chicken-Vegetable Spaghetti. Garlic Herb Spaghetti with Baked Chicken Meatballs is SO GOOD! lots of lemon, butter, parsley, and a handful of Parmesan. It's like spaghetti and meatballs got a spring makeover - you get the comforting, satisfying, not-messing-around texture of spaghetti and meatballs with some lightness. Chicken Spaghetti and Stir Fried Vegetables.

Steps to make Spicy chicken mince vegetable spaghetti:

First of all make chicken mince ((qeema) in a frying pan add 1 tbsp oil add chopped garlic,make it light brown add qeema, tomato sauce,soya sauce,red chilli flakes and salt cook it for 5 minutes keep it aside.

Then cut all the vegetables in julian or as you like stir fry it keep it aside.

Then in a pot make chicken stok add red chilli powder, soya sauce, tomato sauce,1 tspn dissolved cornflour.

In separate pot boil 80% spaghetti add salt and 1 tbspn oil in it.

Now assemble all first in the bottom of pot pour chicken stok mixture then put spaghetti,then all the vegetables then sprinkle some soya sauce on top and put on the stove cover the lid for 10 minutes in medium flame.

Now dish out the spaghetti and put cooked chicken mince (qeema) in the center of spaghetti and serve hot !.

Provided by: Nazia Malik in Sehat Lazzat on Zaiqa TV Channel Category Italian style chicken spaghetti made with chicken mince l. Add salt and oil to water and boil pasta. The main deal while preparing pasta is to prepare a perfectly spiced chicken mince. Please also prepare a similar step by step chicken vegetable spaghetti recipe because I am looking.

So that's going to wrap this up with this special food spicy chicken mince vegetable spaghetti recipe. Thanks so much for reading. I'm sure you will make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!

#recipesfood

0 notes

gelasssoek · 3 years

Link

Meatballs with mushrooms in coconut sauce.

Hello everybody, hope you are having an amazing day today. Today, we're going to prepare a distinctive dish, meatballs with mushrooms in coconut sauce. It is one of my favorites. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

Meatballs with mushrooms in coconut sauce is one of the most popular of current trending foods on earth. It's simple, it is fast, it tastes delicious. It's enjoyed by millions daily. Meatballs with mushrooms in coconut sauce is something which I have loved my entire life. They're nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can cook meatballs with mushrooms in coconut sauce using 13 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Meatballs with mushrooms in coconut sauce:

{Take 200 g of minced meat.

{Make ready 1 tablespoon of wheat flour.

{Take 1 tablespoon of garlic.

{Take 1 cup of Break crumbs.

{Take to taste of Salt.

{Prepare 1 of egg.

{Take 1/2 l of cooking oil.

{Prepare of Gala masala.

{Prepare 4 of mushrooms.

{Make ready 3 of tomatoes/3tablespoons tomatoes paste.

{Get 1 of onion chopped.

{Get 1/2 l of water.

{Take of Coconut powder.

Instructions to make Meatballs with mushrooms in coconut sauce:

Put your meat on the bowl.

Add salt, egg, bread crumbs, garlic, wheat flour, gala masala, mixed herbs, black pepper and mix well.

In a pan boil cooking oil and the deep fry the meat balls for about five minutes.

Cut your mushrooms into half.

In a pan fry onions and mushrooms for about two minutes.

Add tomato paste, pan fried coconut powder and water and let it Cook for about a minute and add some salt to taste.

Add meat balls and let it cook till it forms a thick soup and it's ready to serve.

So that's going to wrap it up for this special food meatballs with mushrooms in coconut sauce recipe. Thanks so much for reading. I'm confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!

#recipesfood

0 notes

itsmekimmateo · 4 years

Text

P A L E O

Paleo diet is becoming popular nowadays because of its great results to losing and maintaining weight. This kind of diet is based on a prehistoric human diets during the Paleolithic era. Paleo diet is also known for other terms like Stone Age diet, caveman diet and Paleolithic diet.

So what is Paleo Diet?

It is a diet that includes eating food that are only lean meat, fruits, fish, and vegetables. Nuts and seeds can also be eaten in this diet. This idea came with how the past hunters or caveman hunt and gather their food. And so with this, processed food, dairy, grains and legumes are not to be included here. It is like a way of looking back and returning to how past humans eat their food and said to be effective in weight loss or maintaining healthy weight for good appetite, glucose tolerance and blood pressure control although, the benefits and potential risks of this have no long term clinical studies proven yet.

FOOD TO EAT:

Lean Meat

Vegetables

Fruits

Fish

Nuts and seeds

FOOD TO AVOID:

Grains ( wheat, oats and barley)

Dairy Products

Processed food

Legumes (beans, peas, peanuts

Potatoes

Salty food

MY MEAL PLAN:

For this particular diet, I have avoided the eating of tree nuts but I substituted it instead to having seeds like sunflower and pumpkin seeds. This part of diet is a bit challenging because it somehow limits the menu and the food that you are craving for. There is also a need for extra care to see the food I am preparing ensuring that this allergen doesn’t include any of these dishes and have not been in contact with it.

With this, I learned that one should always be aware and familiar with what food to prepare and eat. In addition it is also a good learning experience to explore on this and consider it on my future restaurant someday and a great way to look for better substitution.

A PALEO RECIPE:

Grilled Prawn and Sea Bass Ceviche

Yield: 2 servings

Ingredients:

1/4cup Ginger, peeled and cut in strips

1/4 cup Garlic, peeled and pound

1/4 cup Shallots, peeled and julienned

2/3 Cup Vinegar

1/3 Cup Lime juice

1/4 cup Rocoto Paste

2 tsp Salt

4 tsp Sugar

5pcs Shrimp, peeled and deveined

1 fillet of Sea Bass, large diced

TT Salt and Pepper

1 tsp Avovado oil

Garnish:

3 stems. Micro Cilantro

2 pcs. Taro chips

Procedure:

1. In a bowl combine ginger, garlic and shallots.

2. Add vinegar and lemon juice.

3. Add salt and sugar. Set aside the pickling solution.

4. Season shrimp with salt, pepper and avocado oil. Pat with paper towel.

5. Prepare grill on high heat, grill the head of shrimp until charred. Then grill shrimp(body)half cook only. Slice shrimp in half.

6. Transfer pickling solution in a saucepan over medium heat. Add the shrimp head. Cook pickling solution for 5 mins.

7. Slice fresh sea bas fillet into cubes/large dice and set aside in the fridge.

8. Remove from heat and transfer to a bowl. In a bowl, add the shrimp and the sea bass to the solution. Chill for for 20 mins.

9. Strain and remove the shrimp head, garnish and serve.

OVERALL EXPERIENCE

Paleo diet is quite an interesting yet challenging diet for me because I grew up in Asia, Philippines, to be exact and we are known to eat rice as it is our staple food, main starch and is really part of our everyday meal.

With the experience of having no grains in my meal, It was really hard to adapt because I am not used to not eating rice and I feel not satisfied that much. The absence of dairy products as well seem difficult for me. I love butter and butter is life! HAHA

Although eating meat is not a problem for me and I love vegetables and fruits too. However, I am also a bit concern because I know grains and wheat are good source of fiber and vitamins as well as dairy products which are also good source of calcium and proteins. So with this, I would still continue with my normal/regular eating pattern for now.

One note on the diet to choose is that, one may follow a certain diet but one can also successfully achieve and maintain it with proper exercise as well.

REFERENCES:

Mayo Clinic Staff. (August 8, 2017). Paleo diet: What is it and why is it so popular?. Mayo Clinic. Retrieved from https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/paleo-diet/art-20111182

Image (1st) form Google Images retrieved from https://foodinsight.org/what-is-the-paleo-diet/

All other images by me :)

Additional links for as basis for the paleo meal plan:

https://www.aspicyperspective.com/paleo-pancakes/

https://www.mynaturalfamily.com/creamy-sun-dried-tomato-chicken/

https://sarahfragoso.com/easy-and-delicious-sausage-frittata/#more-4653

https://fashionablefoods.com/2015/10/13/easy-turkey-meatballs-whole-30/

https://cookingperfected.com/paleo-omelette/

https://www.allrecipes.com/recipe/13768/roasted-pumpkin-seeds/

https://eatthegains.com/healthy-carrot-fries-with-curry-dipping-sauce-2/

0 notes

ifunnymemess · 4 years

Text

7-Day Weight-Loss Meal Plan (February 10-February 16)

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.

7-Day Weight-Loss Meal Plan

Valentine’s Day is this week, and while I have some recipes included in this weeks plan, if you need to plan for a party at school, don’t forget to check out my recipes for Red Velvet Cupcakes, Chocolate Covered Strawberries, and all my other Valentine’s Day Recipes. I hope every enjoys their day! 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! 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 (2/10) B: Greek Yogurt with Berries, Nuts and Honey (5B 8G 5P) L: Chicken Waldorf Salad (3B 4G 3P) D: Vegetarian Enchiladas with Butternut Squash and Black Beans (3B 3G 3P) with 1 tablespoon light sour cream (1B 1G 1P) and Chipotle’s Cilantro Lime Rice* (6B 6G 6P) Totals: Freestyle™ SP 18B 22G 18P, Calories 868** TUESDAY (2/11) B: Greek Yogurt with Berries, Nuts and Honey (5B 8G 5P) L: Chicken Waldorf Salad (3B 4G 3P) in 2 slices thin whole grain bread (4B 4G 4P) D: LEFTOVER Vegetarian Enchiladas with Butternut Squash and Black Beans (3B 3G 3P) with 1 tablespoon light sour cream (1B 1G 1P) and Chipotle’s Cilantro Lime Rice (6B 6G 6P) Totals: Freestyle™ SP 22B 26G 22P, Calories 1,001** WEDNESDAY (2/12) B: Avocado Toast with Sunny Side Egg (4B 6G 4P) L: Chicken Waldorf Salad (3B 4G 3P) D: Lasagna Soup (7B 9G 5P) with a green salad # (1B 1G 1P) Totals: Freestyle™ SP 15B 20G 13P, Calories 801** THURSDAY (2/13) B: Avocado Toast with Sunny Side Egg (4B 6G 4P) L: LEFTOVER Lasagna Soup (7B 9G 5P) D: Waffle Crusted Chicken with Spicy Maple Sauce (3B 5G 3P) and String Beans with Garlic and Oil (2B 2G 2P) Totals: Freestyle™ SP 16B 22G 14P, Calories 871** FRIDAY (2/14) B: Heart-Shaped Chocolate Chip Banana Pancakes (6B 6G 6P) with ½ cup raspberries (0B 0G 0P) L: LEFTOVER Lasagna Soup (7B 9G 5P) D: Perfect Filet Mignon for Two (5B 5G 5P) (Recipe x 2) Skinny Garlic Mashed Potatoes (5B 5G 1P) and Easy Garlic Broccolini (1B 1G 1P) Totals: Freestyle™ SP 24B 26G 18P, Calories 958** SATURDAY (2/15) B: Eggs and Tomato Breakfast Melts (3B 3G 3P) with 1 cup grapes (0B 0G 0P) L: Chickpea Salad (1B 5G 1P) D: DINNER OUT! Totals: Freestyle™ SP 4B 8G 4P, Calories 446** SUNDAY (2/16) B: Cinnamon Apple Yogurt Bowls (6B 9G 6P) (recipe x 2) L: The Skinny Tuna Melt (4B 5G 4P ) (recipe x 2) with an apple (0B 0G 0P) D: Cheesy Turkey Meatball Skillet (8B 9G 8P) with Roasted Asparagus (0B 0G 0P) and 2 ounces multigrain baguette (3B 3G 3P) Totals: Freestyle™ SP 21B 26G 21P, Calories 1,120** *Double rice for leftovers on Tuesday **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. # Green salad includes 6 cups romaine, 2 scallions and ½ cup each tomatoes and carrots plus ¼ cup light vinaigrette. (more…) The post 7-Day Weight-Loss Meal Plan (February 10-February 16) appeared first on Skinnytaste. Source link Read the full article

#10February #7Day #February #Meal #Plan #WeightLoss

0 notes

danteonhigh · 7 years

Text

Answer the question in a new post and tag 10 blogs you would like to get to know better.

I was tagged by @newtsachaser

A: Age: 19

B: Birthplace: Poland

C: Current time: 1 pm

D: Drink you last had: tea

E: Easiest person to talk to: my girlfriend

F: Favorite song: probably Hallelujah by Leonard Cohen or Whitney Houston’s I Wanna Dance With Somebody

G: Grossest memory: i don’t know how to answer to this because you can interpret gross in so many different ways

H: Hogwarts house: Hufflepuff (also my ilvermorny house is Horned Serpent)

I: In love?: ya

J: Jealous of people: sometimes

K: Killed someone: no

L: Love at first sight or should I walk by again: srry i’m taken

M: Middle name: Beata,after my mom

N: Number of siblings: 2

O: One wish: i wish i could teleport

P: Person you called last: my mom

Q: Question you are always asked: the most popular is probably “where is [name of the place]?” when i walk down the street, i know.how interesting.

R: Reason to smile: there is so many

S: Song you sang last: already love by great good fine ok and i say that because i’m listening to it rn but earlier i sang some songs by this polish band called LemON cause i’ve been obsessed with them lately

T: Time you woke up: like 7 am idk

U: Underwear color: white

V: Vacation destination: anywhere but poland would be nice

W: Worst habit: i can’t think of anything rn but i’m sure there is so many

X: X-rays: i don’t think i had any

Y: Your favorite food: i love meatballs in tomato sauce or any food that involves cheese pretty much

Z: Zodiac sign: pisces

I tag no one cause i’m tired

1 note · View note

cordpolo6-blog · 5 years

Text

Skinnytaste Meal Plan (November 26-December 2)

posted November 24, 2018 by Gina

A free 7-day flexible meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and Weight Watchers Freestyle™ SmartPoints®.

Hope everyone had a wonderful Thanksgiving! A few notes, I will be doing a book signing in Long Island, Sunday, December 9, 2018 from Noon – 2:00 p.m. at Stew Leonard’s, 1897 Front Street, East Meadow, NY. Hope to see some of you there!

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!

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 (11/26) B: 6 ounces nonfat plain Greek yogurt (0), 1 teaspoon honey (1), ½ cup blackberries and 1 tablespoon chopped pecans (2) L: Greek Turkey Meatballs (5) with ⅓ cup chickpeas (0), ½ cup cucumbers (0) and ½ cup halved cherry tomatoes (0) and Skinny Tzatziki (0)* D: Minestrone Soup (2) with green salad** (0) with 2 tablespoons light balsamic vinaigrette (2) and 2 ounces multigrain baguette (3) Totals: Freestyle™ SP 15, Calories 1,000***

TUESDAY (11/27) B: ⅓ cup quick oats (3) with 1 teaspoon honey (1), ½ cup blackberries (0), 1 tablespoon skim milk (0), 1 tablespoon chopped pecans (2), pinch salt L: Greek Turkey Meatballs (5) with ⅓ cup chickpeas (0), ½ cup cucumbers (0) and ½ cup halved cherry tomatoes (0) and Skinny Tzatziki (0) D: Chicken and White Bean Enchiladas with Creamy Salsa Verde (5) with Cilantro Lime Cauliflower “Rice”***(1) (Double “rice” for Wed leftover) Totals: Freestyle™ SP 17, Calories 899***

WEDNESDAY (11/28) B: 2 hard-boiled eggs (0) and a pear (0) L: Greek Turkey Meatballs (5) with ⅓ cup chickpeas (0), ½ cup cucumbers (0) and ½ cup halved cherry tomatoes (0) and Skinny Tzatziki (0) D: LEFTOVER Chicken and White Bean Enchiladas with Creamy Salsa Verde (5) with Cilantro Lime Cauliflower “Rice”(1) Totals: Freestyle™ SP 11, Calories 934***

THURSDAY (11/29) B: ⅓ cup quick oats (3) with 1 teaspoon honey (1), ½ cup blackberries (0), 1 tablespoon skim milk (0), 1 tablespoon chopped pecans (2), pinch salt L: Greek Turkey Meatballs (5) with ⅓ cup chickpeas (0), ½ cup cucumbers (0) and ½ cup halved cherry tomatoes (0) and Skinny Tzatziki (0) D: Spaghetti Squash Sausage Lasagna Boats (7) Totals: Freestyle™ SP 17, Calories 853***

FRIDAY (11/30) B: 2 hard-boiled eggs (0) and a pear (0) L: LEFTOVER Spaghetti Squash Sausage Lasagna Boats (7) D: Naked Salmon Burgers with Sriracha (3) with Crispy Air Fryer Sweet Potato Fries (7) (Recipe x 2) Totals: Freestyle™ SP 17, Calories 997***

SATURDAY (11/1) B: Spinach, Feta and Artichoke Breakfast Bake (1) with an orange (0) L: Navy Bean, Bacon and Spinach Soup (1) with 2 Easy Garlic Knots (4) D: DINNER OUT! Totals: Freestyle™ SP 6, Calories 575***

SUNDAY (11/2) B: LEFTOVER Spinach, Feta and Artichoke Breakfast Bake (1) with an orange (0) L: Chicken and Zucchini Noodle Caprese (3) (Recipe x 2) D: Turkey Meatloaf (3) with Instant Pot Mashed Potatoes (5) and Easy Garlic Broccolini (1) Totals: Freestyle™ SP 13, Calories 976***

*Prep Mon-Thurs lunch on Sunday, if desired

**Green salad includes 6 cups romaine, ½ cup each: carrots, tomatoes, cucumber, and 2 scallions.

***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

1 dry pint blackberries

2 medium pears (any variety)

3 small limes

8 medium oranges

1 large head Romaine lettuce ****substitute Butter or Iceberg lettuce due to the Romaine recall

3 medium spaghetti squash

2 small jalapeños

2 medium heads cauliflower (or 8 cups “riced)

1 (5-ounce) bag/clamshell baby arugula

1 (5-ounce) bag/clamshell baby spinach

2 bunches broccolini

2 medium and 2 large zucchini

2 pounds Russet potatoes

3 large heads garlic

1 small bunch/container fresh oregano (can sub 2 teaspoons dry in Greek Meatballs, if desired)

1 small bunch/container fresh mint

1 small bunch/container fresh dill

1 large lemon

1 (4-ounce) Hass avocado

1 large red bell pepper

1 small yellow bell pepper

2 medium bunches scallions

1 small bunch carrots

1 small bunch celery

1 small bunch/container fresh basil

1 large bunch fresh Italian parsley

1 small bunch fresh cilantro

2 small and 1 large cucumber

2 dry pints grape or cherry tomatoes

1 small bunch/container fresh rosemary

1 small red onion

1 small white onion

2 small and 1 medium yellow onions

Meat, Poultry and Fish

1 ¼ pounds 93% lean ground turkey

1 1/3 pounds 99% lean ground turkey

1 package center-cut bacon

1 ¾ pounds boneless, skinless chicken breasts

1 pound wild salmon

14 ounces Italian chicken sausage

Grains

1 container quick oats*

½ a loaf whole wheat bread (can sub extra breadcrumbs or panko in Greek Meatballs, if desired)*

1 package seasoned whole wheat breadcrumbs*

1 package small pasta, such as ditalini*

1 (8 ounce) multigrain baguette*

1 small bag all-purpose or whole white wheat flour*

1 small package container panko breadcrumbs*

1 package (8-inch) flour tortillas (you need 8)

Condiments and Spices

Extra virgin olive oil

Cooking spray

Olive oil spray (or get a Misto oil mister)

Kosher salt (I like Diamond Crystal)

Pepper grinder (or fresh peppercorns)

Honey

Bay leaves

Light balsamic vinaigrette

Chicken bouillon

Cumin

Light mayonnaise

Sriracha

Reduced sodium soy sauce*

Oregano

Crushed red pepper flakes

Ketchup

Worcestershire sauce

Marjoram

Garlic powder

Paprika

Dairy & Misc. Refrigerated Items

1 (6-ounce) and 1 (17.5-ounce) container nonfat plain Greek yogurt

1 18-pack large eggs

1 small box butter

1 wedge fresh Parmesan cheese

1 (8-ounce) tub light sour cream

4 ounces fresh mini mozzarella balls

1 small container feta cheese

1 (8-ounce) container skim milk

1 pint 1 % buttermilk

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

1 (8-ounce) bag whole milk shredded mozzarella cheese

1 (15-ounce) tub part-skim ricotta cheese

Frozen

1 (10-ounce) package frozen chopped spinach

Canned and Jarred

5 (15-ounce) cans white beans (such as Cannellini or Navy)

1 (15-ounce) can crushed tomatoes

1 (15-ounce) can and 2 (32-ounce) cartons reduced sodium chicken broth

1 (28-ounce) can petite diced tomatoes

1 (4.5-ounce) and 1 (7-ounce) can chopped green chilies

1 (8-ounce) can or 1 (4.5-ounce) tube tomato paste

1 (15-ounce) can chickpeas

1 jar chopped artichokes

Misc. Dry Goods

1 small bag chopped pecans

Baking powder

*Can sub gluten-free, if desired.

posted November 24, 2018 by Gina

Source: https://www.skinnytaste.com/skinnytaste-meal-plan-november-26-december-2/

0 notes

valgasnewsthings · 1 year

Text

Diet nr 2.

In chronic gastritis with secretion failure in out of acuting, or residual displaying are inflammation processes.

Proteins 90-100 gr, fats 90-10 gr, carbohydrates 400-450 gr, calorie 3000-32000 kcal, liquid free is 1.5 l, salt cooking 15 gr.

Leam dishes.

Cutlets of squids.

1 kg for fresh squids , 2 pieces of heads onions, 2 glasses of rusks grinded, salt, black pepper by taste, vegetable oil.

Peas soup in bone broth.

Bone broth 300 gr, potato 240 gr, peas 70 gr, milk 10 gr.

Proteins 6.0 gr, fats 0.33 gr, carbohydrates 41.7 gr, energy value 168.8 kcal, use in diets nr 9,10,11, 15.

Diet nr 2 . Recommending products and dishes.

Millet bread, grey as by yesterday baking, lean pies, bans, cookies.

In fatness meat broth soups, fish, vegetable broths, with rubbing cereals, vegetables.

Fatness fish, meat, rubbing, baked, fried, chicken as boiling, eggs, eggs dishes soft-boiled, omelet.

Milk in tea, in dishes, sour milk, kefir, acidophilic milk, vegetables, puddings, cereal cutlets, fried without crust, chopped macarons boiled, boiling vermicellis.

Stewed potato with meat.

For 280 gr ready dish a potato 240 gr, meat first category 116 gr, onion ten gr, oil butter 8 gr, tomato pasta 5 gr.

Proteins 20.0 gr, fats 12.2 gr, carbohydrates 37.9 gr, energy value 337,2 kcal, use in diets 11,15.

Diet nr 2.Dishes and meal for you.

Tea with milk, coffee in water with milk, hibiscus drink, millet brands, fruit, berry juices in water diluting.

Of sticky porridges cook cutlets and meatballs, cooled till 90C porridge mix with raw egg, form cutlets or balls, fry, bake in oven, or stew cook.

Manna cutlets.

Water 175 gr, manna 80 gr, milk 50 gr, sugar ten gr, millet flour 7 gr, butter oil 5 gr, eggs 1/4.

Proteins 10.3 gr, fats 7.0 gr, carbohydrates 81.4 gr, energy value 340.1 kcal.

Use FOR DIETS NR 2, 11, 15.

from Valga s health news,gardening,and cooking ,and beauty . https://ift.tt/i2hdERV via https://ift.tt/zrQFel2

0 notes

biteblue81-blog · 5 years

Text

Skinnytaste Meal Plan (December 17-December 23)

posted December 15, 2018 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 Weight Watchers Freestyle™ SmartPoints®.

The holidays are always so crazy, so I hope these meal plans can help simplify your life!

THE DETAILS:

MONDAY (12/17) B: Loaded Baked Omelet Muffins (2) with an orange (0) L: Slow Cooker Salsa Chicken with Black Beans and Corn (3) with Cilantro Lime Cauliflower “Rice” (1) and 1 ounce avocado (1)* D: Three Cheese Tortellini and Mushroom Soup (4) and a green salad (0) with 2 tablespoons light balsamic vinaigrette (2)** Totals: Freestyle™ SP 13, Calories 1,036***

TUESDAY (12/18) B: Loaded Baked Omelet Muffins (2) with a pear (0) L: Slow Cooker Salsa Chicken with Black Beans and Corn (3) with Cilantro Lime Cauliflower “Rice” (1) and 1 ounce avocado (1) D: LEFTOVER Three Cheese Tortellini and Mushroom Soup (4) and a green salad (0) with 2 tablespoons light balsamic vinaigrette (2) Totals: Freestyle™ SP 13, Calories 1,071***

WEDNESDAY (12/19) B: Loaded Baked Omelet Muffins (2) with an orange (0) L: Slow Cooker Salsa Chicken with Black Beans and Corn (3) with Cilantro Lime Cauliflower “Rice” (1) and 1 ounce avocado (1) D: Filipino Adobo Chicken (5) with ¾ cup brown rice (5) and Asian Cabbage Mango Slaw (1) Totals: Freestyle™ SP 18, Calories 1,149***

THURSDAY (12/20) B: Loaded Baked Omelet Muffins (2) with a pear (0) L: Slow Cooker Salsa Chicken with Black Beans and Corn (3) with Cilantro Lime Cauliflower “Rice” (1) and 1 ounce avocado (1) D: 1 ¼ cup No Bean Turkey and Sweet Potato Chili (6) with 2 tablespoons light sour cream (1) Totals: Freestyle™ SP 13, Calories 1,108***

FRIDAY (12/21) B: Greek Yogurt with Berries, Nuts and Honey (5) L: Orange and Arugula Salad with Red Onion and Gorgonzola (4) with a small multigrain roll (3) D: Tequila Lime Shrimp (2) with Chipotle’s Cilantro Lime Rice (6) and 1 ounce avocado (1) Totals: Freestyle™ SP 21, Calories 990***

SATURDAY (12/22) B: Banana Cranberry Bread (3) and a hard-boiled egg (0) L: Chicken, Shiitake Mushroom and Wild Rice Soup (7) D: DINNER OUT! Totals: Freestyle™ SP 10, Calories 366**

SUNDAY (12/23) B: LEFTOVER Banana Cranberry Bread (3) and a hard-boiled egg (0) L: LEFTOVER Chicken, Shiitake Mushroom and Wild Rice Soup (7) D: Salisbury Steak Meatballs (5) with Skinny Garlic Mashed Potatoes (5) and Roasted Asparagus (0) Totals: Freestyle™ SP 20, Calories 828***

**Prep lunch for the week Sunday night.

**Green salad makes enough for leftovers Tuesday. It includes 12 cups mixed greens, 4 scallions, 1 can drained chickpeas and 1 cup each: carrots, tomato, and cucumber.

**google doc

Shopping List:

Produce

1 small and 2 medium oranges

2 medium pears

9 ounces shitake mushrooms

8 ounces baby bella mushrooms

5 ounces sliced white mushrooms

1 small and 2 medium heads garlic

2 pounds (4 medium) Yukon gold potatoes

1 (6-ounce) container fresh berries (your choice)

1 medium sweet potato

1 (slightly under-ripe) mango

2 medium (1 ½ pound each) heads cauliflower

1 small bag (or 1 cup loose) fresh cranberries

3 small (4-ounce each) Hass avocados

3 medium (ripe) bananas

1 large bunch scallions

1 jalapeño (optional, for Adobo)

½ small head green cabbage

5 medium limes

1 pound fresh asparagus

1 small bunch celery

1 medium bunch carrots

1 large bunch cilantro

1 small red bell pepper

1 (10-ounce) clamshell mixed baby greens

1 (5-ounce) bag or small bunch baby arugula or baby spinach

1 small cucumber

1 small and 2 medium vine-ripened tomatoes (or 1 dry pint cherry tomatoes)

1 small red onion

2 small and 1 large yellow onions

Meat, Poultry and Fish

1 package center cut bacon

1 pound (2) boneless, skinless chicken breasts

1 pound (24) peeled and deveined jumbo shrimp

1 ¾ pounds 93% lean ground turkey

½ pound 93% lean ground beef

14 ounces boneless, skinless chicken thighs

30 ounces (8) chicken drumsticks

Grains

1 package three cheese tortellini (Buitoni)

1 large bag dry brown rice

1 small multigrain roll

1 small bag white whole wheat flour

1 package long grain and wild rice combo (I used Carolina)

1 small package whole wheat seasoned breadcrumbs

1 small bag long grain or Basmati rice (can sub 1 cup brown rice in Chipotle Lime Rice, if desired)

Condiments and Spices

Extra virgin olive oil

Cooking spray

Olive oil spray (or get a Misto oil mister)

Kosher salt (I like Diamond Crystal)

Pepper grinder (or fresh peppercorns)

Adobo seasoning

Cumin

Garlic powder

Light balsamic vinaigrette (or make your own with ingredients in list)

Reduced sodium soy sauce*

Sesame oil

Black sesame seeds (can sub all white in Asian Slaw, if desired)

White sesame seeds

Chili powder

Paprika

Bay leaves

Apple cider vinegar

Rice vinegar

Red wine vinegar

Worcestershire sauce

Mustard powder

Honey

Balsamic vinegar

Crushed red pepper flakes

Vanilla extract

Dairy & Misc. Refrigerated Items

2 dozen large eggs

1 (8-ounce) container light sour cream

1 (6-ounce) container nonfat plain Greek yogurt

1 small container crumbled gorgonzola (or bleu) cheese

1 small wedge Parmigiano Reggiano (optional, for Tortellini Soup)

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

1 small box butter

1 (8-ounce) bottle skim milk

Frozen

1 (10-ounce) package corn kernels

1 small package frozen spinach

Canned and Jarred

1 (15-ounce) can reduced sodium black beans

1 small jar chunky mild salsa

1 (15-ounce) can chickpeas

1 (8-ounce) can tomato sauce

1 (10-ounce) can RoTel mild tomatoes with green chilies

4 (32-ounce) cartons reduced sodium chicken broth

1 (15-ounce) can reduced sodium beef broth

1 (8-ounce) can or (4.5-ounce) tube tomato paste

Misc. Dry Goods

1 small bag chopped walnuts

1 small bottle tequila

1 small bag granulated sugar

1 small bag turbinado sugar

Baking soda

1 small bag/box light brown sugar

posted December 15, 2018 by Gina

Source: https://www.skinnytaste.com/skinnytaste-meal-plan-december-17-december-23/

0 notes

go-bodysolution1 · 4 years

Link

0 notes