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Death In The West - The Marlboro Story (Full Documentary)

What's For Dinner: Part 2

Leanna

By Leanna,
in Food For Thought

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scottinpa
scottinpa

Well they are not for dinner tonight... but last night I spent about 3 hours (and one bottle of wine) putting these turkey pot pies together. I had made the filling on two days before. they are all

sharonsiff
sharonsiff

Good old winter warmer for us. Sausage, mash and gravy with smoked pancetta and chopped spring onions.  

Colleen
Colleen

Tonight was Pork Tenderloin in Mustard Cream sauce with skillet roasted rosemary potatoes and baby carrots with a brown sugar/butter glaze.    

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Leanna Apprentice

Leanna

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Spaghetti squash and chicken scampi casserole...

 

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It was really good... I mixed in some mushrooms and some sun dried tomatoes into the chicken scampi and poured that over a bed of spaghetti squash and topped it off with mozzarella cheese and green onions.

Cooking the salmon tonight for lunch tomorrow. I woke up late because I haven't been sleeping well and wanted a quick, easy lunch without any cooking.

 

Since Steve is not a fish person, we're having roasted sweet potatoes, pan fried chicken, and steamed broccoli/carrots tonight. I'll post a picture later. :) 

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Leanna Apprentice

Leanna

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Yum Scott! Looks so good. I wish I could eat eggs. I have egg envy, lol.

 

Steve and I went out for lunch for our 3-year anniversary tomorrow, but I knew exactly what I wanted to eat and tracked all of my calories beforehand. I had soup, a sandwich, and rice for 890 calories. No soda. I was proud of myself.

 

For dinner, we made homemade meat sauce (garlic, pork, crushed tomatoes, vidalia onion) and brown rice fettuccine. Came to about 519 calories:

 

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scottinpa Newbie

scottinpa

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I see you are garnishing  Leanna... looks tasty!!!  How are you making out with the rice pastas???  I have been using them but try to only cook what I am going to eat for that meal. I find that saving leftover rice pasta sort of works if you are reheating it slowly to re-serve. The lasagna worked out really well but only if reheated in the oven, the microwave was not invented for rice pastas.  I will occasionally make a cold macaroni salad but cold rice pasta salads have a 24 hour or less window of good taste and texture. Got any secrets on how you deal with rice pastas??

 

Humbled... that looks really good. I am going to have to make a meatloaf soon, it is good fall season food. I will do a combo of beef turkey and pork.

 

 

On a less healthy note... I am now working on making a pumpkin cheesecake... My plan is to use honey and goat cheese instead of sugar and cream cheese... not sure what to do for the crust yet, but I am thinking maybe some different nuts and coconut with honey and GF oats... any ideas??

 

I will keep you posted

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Leanna Apprentice

Leanna

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The pumpkin cheesecake sounds delicious and so does your crust. I think you should go that route. Post lots of pictures!

 

I'm fairly new to rice pasta, so I don't really have any tips yet. I agree though -- rice pasta was NOT made for microwaves. I too only make enough for one serving, just so I don't have to reheat. I'm still not completely sold on the taste yet, but last night's dinner was pretty good. I think I'm starting to enjoy the pasta more. 

 

On a related note, I completely changed my eating habits this week (more veggies, eating slower) and I've lost 12 pounds! 

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