I thawed out some turkey cutlets.  They’re fairly thin so I thought I’d try another roulade. The important part about doing a roulade, no matter what meat you’re using, is to really pound it flat.  I place the meat between sheets of saran wrap and put a kitchen cloth on top.  Then pound firmly with… Read More Turkey Roulade

I had some precooked, deveined, shelled shrimp and didn’t want to cook another damn stir fry.  We’ve been liking stuff really spicy lately so Shrimp Fra Diavolo came to mind.  I looked around online for a non-diet recipe and adapted it to fit.  This time I followed Giada De Laurentiis’ recipe. I also used shiratake… Read More Dinner: Shrimp Fra Diavolo

As usual I wanted to cook eggs for dinner the night before our weigh in.  There’s no real logic to this but we’re just going to roll with it. I’d seen a sort of version of this in Janeva’s book using cauliflower and an ip omelet packet but I wanted to use real eggs. I… Read More Brinner: Egg Muffins

Can’t get any simpler than this.  Sprinkle some coarse salt and pepper and garlic salt on an 8 oz top sirloin steak that’s had the fat trimmed.  Grill it a few minutes on each side.  Saute some mushrooms and garlic in a pan using your olive oil and put them over the steak.  Steam some… Read More Dinner: Sirloin steak and mushrooms with broccoli

  In my cast iron frying pan I toasted the riced cauliflower with garlic, added the finely chopped mushrooms, sautéed a while. Added more garlic and chopped cilantro and parsley. Spooned in mushroom broth a little at a time and let it cook down. Added egg whites to make it creamy.  Cody thought it was… Read More Veggies: Mushroom “Risotto”

So Janeva posted a recipe on her facebook page that basically involves slicing large mushrooms very thin, spraying the hell out of a baking pan with olive oil, then baking the mushrooms at 375 until they look burned. And they magically taste like bacon. So I did that with some portobello mushrooms and used some… Read More Dinner: Bacon Double cheeseburger?

Tonight I made chicken salad with the leftover roast chicken. Shredded chicken, powdered NM red chile, lime juice, red onions, boiled eggs, green onions, fresh cilantro, 2 tsp homemade mayo, garlic powder, coarse sea salt. On spinach along with the leftover roasted red cabbage and fennel dish from Janeva’s Cookbook.  It was pretty tasty cold too.

An attempt at making a tandoori-style whole roast chicken in the convection oven. I always cut the skin off the whole chicken before roasting now so it was imperative to put a good amount of rub on to get a kind of crust. The rub was a gloppy mix of two kinds or dried red… Read More Dinner: Tandoori Roast Chicken

Today I made a red cabbage salad for munching on this week. Isn’t it pretty? Shredded red cabbage, chopped red onions, green onions, and celery. A small amount of cut fennel bulb. Fresh garlic and cilantro (of course), celery seed and poppy seed (just found out I can have a bit of those), apple cider… Read More Veggies: Red cabbage salad

So I tried to make a pizza crust following Janeva’s recipe using the ip potato puree. It was a mixed bag. Cody’s came out pizza like for the most part. Mine turned out to be more of a pizza crumble. The crust also wasn’t nearly big enough to hold the meat and veg we needed… Read More Dinner: A Pizza experiment