What's for dinner tonight?
- Thread starter Brent S
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Brent S
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I’m going mostly for lower cholesterol but with twenty five lbs in mind as well. Lost about 5 in 4 days now but expect the rest to be slower. Weight loss isn’t what this thread was about to begin with though!
Brent S
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I’m living though others for now.....
WGregMiller
Demi-God
I’m with ya....
Maverick
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I'm having a simple dinner, gritz, eggs and bacon
WGregMiller
Demi-God
You’re making me hungry again. My gall bladder has been acting up so I didn’t eat anything yesterday and reasonable light tonight.
Maverick
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If I can't think of anything to eat but I'm hungry, that's alway's my fallback and seems to hit the spot. Eggs and gritz are light but filling. Alabama to far for me to drive and I can't guarantee it fresh by the time I got there in fact can't even guarantee I wouldn't eat it myself on my drive.
WGregMiller
Demi-God
Lol. Now I’m thinking shrimp and grits. Hell, we bought a pork belly a while back that got smoked and cut into bacon. That’d be good with it.....
Brent S
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I’m still living through others with food here. Two weeks in and about 7lbs down. I’ll splurge and eat out on Saturday somewhere. Hell it dosent even matter where.... just something with real good greasy, heart clogging food!
Waffle House. The Grease Palace.
Arcticdude
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Maybe a sandwich tonight, if the bread hasn't gone too mouldy.
All thats left is some zuccinni.
jimLE
A True Doomsday Prepper
I had bought 2 packages of boneless chicken breat on my last shopping trip.thawed 4 breast n cut them into chicken strips n breaded them yesterday. So today will be left over chicken strips.
Brent S
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I made a big batch of Greek potato wedges and pork loin kabobs with zucchini, onion, bell peppers and cherry tomatoes. All that was marinated for half an hour in a Greek marinade before skewering and put on the grill. Amazing! (Of course the fact that I’m still starving myself with the darned diet probably made it taste even better). I have two skewers left and a pile of the potatoes for a meal tomorrow.
Pot stickers! Which are basically pan fried dumplings, but the skin is tougher than regular steamed dumplings to hold up to the frying better.
We buy them by the case from a Chinese restaurant.
You pan fry them, medium to medium high heat, in a little bit of oil and add some water after cooking a little while. If you add the water too soon, they stick to the pan...even a non-stick pan. Then let the water cook off. Once they start to turn translucent, they are done, but best if you cook them until the bottoms start to turn brown and crispy. Keep them moving and they won't stick. Otherwise you have to scrape them off of the pan. I think they were invented when someone boiled dumplings and accidentally left them on the stove too long and water all boiled off
Dumpling sauce:
Fresh minced garlic soaked in balsamic vinegar, then mixed half and half with soy sauce (or Hoover sauce to thicken it up), and a dash of sesame oil. Put as much garlic as you dare (I tend to lay it on thick with the garlic) You could use soy paste instead of soy sauce.
We buy them by the case from a Chinese restaurant.
You pan fry them, medium to medium high heat, in a little bit of oil and add some water after cooking a little while. If you add the water too soon, they stick to the pan...even a non-stick pan. Then let the water cook off. Once they start to turn translucent, they are done, but best if you cook them until the bottoms start to turn brown and crispy. Keep them moving and they won't stick. Otherwise you have to scrape them off of the pan. I think they were invented when someone boiled dumplings and accidentally left them on the stove too long and water all boiled off
Dumpling sauce:
Fresh minced garlic soaked in balsamic vinegar, then mixed half and half with soy sauce (or Hoover sauce to thicken it up), and a dash of sesame oil. Put as much garlic as you dare (I tend to lay it on thick with the garlic) You could use soy paste instead of soy sauce.
Iv eat so many before I was miserable.Pot stickers! Which are basically pan fried dumplings, but the skin is tougher than regular steamed dumplings to hold up to the frying better.
We buy them by the case from a Chinese restaurant.
You pan fry them, medium to medium high heat, in a little bit of oil and add some water after cooking a little while. If you add the water too soon, they stick to the pan...even a non-stick pan. Then let the water cook off. Once they start to turn translucent, they are done, but best if you cook them until the bottoms start to turn brown and crispy. Keep them moving and they won't stick. Otherwise you have to scrape them off of the pan. I think they were invented when someone boiled dumplings and accidentally left them on the stove too long and water all boiled off
Dumpling sauce:
Fresh minced garlic soaked in balsamic vinegar, then mixed half and half with soy sauce (or Hoover sauce to thicken it up), and a dash of sesame oil. Put as much garlic as you dare (I tend to lay it on thick with the garlic) You could use soy paste instead of soy sauce.
Brent S
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Still on this damned diet! I’m not starving myself by any means, but really miss cheeseburgers! I allow myself to go out to eat at least once on the weekend and indulge, but still try to remain sensible. I hit 165.5 this morning on the scale! So am about 12.5lbs down so far! This is my first ever diet so I’m learning as I go here. I saw a commercial for outback with steak and lobster. I think that’s going to be my splurge this time. One thing I’ve been doing with the splurge too has been to just eat a third of the meal or so and have it again for leftovers. Funny, most of the world is facing hunger and as an American I’m trying to reverse years of over indulging. Damned lucky I guess....
Arcticdude
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In honor of all the local fires, I'm smoking chicken tonight.
Brent S
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I’m just about to pull the first apple pie of the season. The trees were loaded this year. I need to get busy before the birds eat the rest of them....
