Healthy Meal Idea/Recipe Thread (1 Viewer)

[Chemical X]

mini egg sausage quiches For you breakfast guys, make in advance and reheat. i mix ingedients in a pyrex mixing bowl with handle. makes it easier to pour.

Ingredients

6 oz reduced fat breakfast sausage

3/4 cup reduced fat Mexican cheese blend

4 large eggs - i use egg beaters yellow

4 large egg whites - i use egg beaters white

1 tsp garlic powder

1 tsp onion powder

1 dash black pepper

1 tsp salt

Directions

Preheat oven to 375 °F (190 °C).

Spray non-stick spray into muffin pan cups.

Cook and crumble the sausage according to the product's directions.

Drain and dispense into each of the muffin cups. Top with cheese.

Mix eggs and spices together. Ladle egg mixture into each of the cups until they are 3/4 of the way full.

Bake in the oven for 20-25 minutes, or until eggs are set and the top of the muffins are golden brown.

 

[Swing 51]

^^ Nice

 

[Chemical X]

i use the jimmy dean pre cooked turkey sausage crumbles.......also, a drop of tabasco or cayenne helps.

 

[RUSF18]

mini egg sausage quiches For you breakfast guys, make in advance and reheat. i mix ingedients in a pyrex mixing bowl with handle. makes it easier to pour.

Ingredients

6 oz reduced fat breakfast sausage

3/4 cup reduced fat Mexican cheese blend

4 large eggs - i use egg beaters yellow

4 large egg whites - i use egg beaters white

1 tsp garlic powder

1 tsp onion powder

1 dash black pepper

1 tsp salt

Directions

Preheat oven to 375 °F (190 °C).

Spray non-stick spray into muffin pan cups.

Cook and crumble the sausage according to the product's directions.

Drain and dispense into each of the muffin cups. Top with cheese.

Mix eggs and spices together. Ladle egg mixture into each of the cups until they are 3/4 of the way full.

Bake in the oven for 20-25 minutes, or until eggs are set and the top of the muffins are golden brown.

This sounds like an awesome healthier option to bring to breakfast tailgates. Reheat on the grill or over a sterno.

 

[Chemical X]

mini egg sausage quiches For you breakfast guys, make in advance and reheat. i mix ingedients in a pyrex mixing bowl with handle. makes it easier to pour.

Ingredients

6 oz reduced fat breakfast sausage

3/4 cup reduced fat Mexican cheese blend

4 large eggs - i use egg beaters yellow

4 large egg whites - i use egg beaters white

1 tsp garlic powder

1 tsp onion powder

1 dash black pepper

1 tsp salt

Directions

Preheat oven to 375 °F (190 °C).

Spray non-stick spray into muffin pan cups.

Cook and crumble the sausage according to the product's directions.

Drain and dispense into each of the muffin cups. Top with cheese.

Mix eggs and spices together. Ladle egg mixture into each of the cups until they are 3/4 of the way full.

Bake in the oven for 20-25 minutes, or until eggs are set and the top of the muffins are golden brown.

This sounds like an awesome healthier option to bring to breakfast tailgates. Reheat on the grill or over a sterno.

my experience has been that the liquid comes up a bit short with the recipe, so you can use an extra egg & white....I would rather be heavy than light.

side note: my dog flipped his lid over these things as well, but if you make them dog specific, limit the garlic & onion powder. also, I highly recommend non stick muffin pan or better yet, they sell silicone muffin 'pans'. the silicone are quite the awesome, they pop right out (kinda like bill cosby).

 

[Ministry of Pain]

Been discussed in other threads but can't say enough about a fancy blender (Vitamix, etc.).

So easy to put a bunch of veggies in there and blend them up for easy snack or meal that is 100% good for you.

We have a Vitamix, I use it occasionally.

 

[Chemical X]

so, I am a big taco fan, especially from local food trucks. I love carnitas and came across the following recipe:

Ingredients

• 1/4 cup vegetable oil
• 4 pounds pork shoulder, cut into several large pieces
• 3 tablespoons kosher salt
• 1 onion, chopped
• 1 clove garlic, crushed

• 3 tablespoons lime juice
• 1 tablespoon chili powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 4 (14.5 ounce) cans chicken broth

Directions

1. Preheat an oven to 400 degrees F (200 degrees C).
2. Heat the vegetable oil in a large Dutch oven over high heat. Season the pork shoulder with salt, then arrange the pork in the Dutch oven. Cook until browned on all sides, about 10 minutes. Add the onion, garlic, lime juice, chili powder, oregano, and cumin. Pour in the chicken broth, and bring to a boil. Reduce heat to medium-low, cover, and continue to simmer until pork is very tender, about 2 1/2 hours.
3. Transfer the pork shoulder to a large baking sheet, reserving the cooking liquid. Drizzle with a small amount of the reserved cooking liquid and lightly season with salt.
4. Bake the pork in the preheated oven until browned, about 30 minutes. Drizzle more of the cooking liquid on the meat every 10 minutes, and use two forks to shred the meat as it browns.

what I've done here is sometimes use the boston butt ( I ask the butcher to butterfly and remove the bone, which you can then use for stock). when butterflied, its easier to remove the fat cap, which is really necessary here. then break down the pork into chunks and follow recipe. for step 3, I remove pork from liquid using a straining spoon (the Chinese wire one is great) and then I shred with 2 forks. the shred then gets me about 3 servings if the pork is around 6 pounds. its roughly 1 serving per 2 lbs. I then place the servings into Tupperware and cover with liquid. when ready to use, I follow step 4.

I use white onion, cilantro and make my own guacamole. then heat in oven on very low some white corn taco tortillas. 2 shells per taco if you use a sauce.

what I have found to get a bit healthier here is to substitute chicken thighs, already filleted. for the pork (trim the fat). I believe the same 1 serving/2 lbs. will apply. if you use chicken breasts, it will likely come up too dry if you go to step 4. you can always underbake with the breasts though.

also, I find that with the meat, its not just good as tacos, you can use the meat on its own and have a side of home made Cuban black beans.

get a 12-16 oz. can of seasoned black beans, pour into a small sauce pan, add a dash of salt, teaspoon of cumin and 1 garlic clove, simmer low and

wa la, another meal.

hint: some people don't like it, but I use the large jar of already minced garlic. 1 teaspoon is pretty much 2 cloves.

 

[RUSF18]

mini egg sausage quiches For you breakfast guys, make in advance and reheat. i mix ingedients in a pyrex mixing bowl with handle. makes it easier to pour.

Ingredients

6 oz reduced fat breakfast sausage

3/4 cup reduced fat Mexican cheese blend

4 large eggs - i use egg beaters yellow

4 large egg whites - i use egg beaters white

1 tsp garlic powder

1 tsp onion powder

1 dash black pepper

1 tsp salt

Directions

Preheat oven to 375 °F (190 °C).

Spray non-stick spray into muffin pan cups.

Cook and crumble the sausage according to the product's directions.

Drain and dispense into each of the muffin cups. Top with cheese.

Mix eggs and spices together. Ladle egg mixture into each of the cups until they are 3/4 of the way full.

Bake in the oven for 20-25 minutes, or until eggs are set and the top of the muffins are golden brown.

This sounds like an awesome healthier option to bring to breakfast tailgates. Reheat on the grill or over a sterno.

my experience has been that the liquid comes up a bit short with the recipe, so you can use an extra egg & white....I would rather be heavy than light.

side note: my dog flipped his lid over these things as well, but if you make them dog specific, limit the garlic & onion powder. also, I highly recommend non stick muffin pan or better yet, they sell silicone muffin 'pans'. the silicone are quite the awesome, they pop right out (kinda like bill cosby).

How many does this recipe end up making, assuming average muffin pan size?

 

[Chemical X]

mini egg sausage quiches For you breakfast guys, make in advance and reheat. i mix ingedients in a pyrex mixing bowl with handle. makes it easier to pour.

Ingredients

6 oz reduced fat breakfast sausage

3/4 cup reduced fat Mexican cheese blend

4 large eggs - i use egg beaters yellow

4 large egg whites - i use egg beaters white

1 tsp garlic powder

1 tsp onion powder

1 dash black pepper

1 tsp salt

Directions

Preheat oven to 375 °F (190 °C).

Spray non-stick spray into muffin pan cups.

Cook and crumble the sausage according to the product's directions.

Drain and dispense into each of the muffin cups. Top with cheese.

Mix eggs and spices together. Ladle egg mixture into each of the cups until they are 3/4 of the way full.

Bake in the oven for 20-25 minutes, or until eggs are set and the top of the muffins are golden brown.

This sounds like an awesome healthier option to bring to breakfast tailgates. Reheat on the grill or over a sterno.

my experience has been that the liquid comes up a bit short with the recipe, so you can use an extra egg & white....I would rather be heavy than light.

side note: my dog flipped his lid over these things as well, but if you make them dog specific, limit the garlic & onion powder. also, I highly recommend non stick muffin pan or better yet, they sell silicone muffin 'pans'. the silicone are quite the awesome, they pop right out (kinda like bill cosby).

How many does this recipe end up making, assuming average muffin pan size?

when I get home I will answer......I need to look at my pan to see how many it holds. I think 6-8 is the standard muffin pan size?

the first time you make these, bake on your lowest oven rack and take a peak starting at 20 mins......the tops will start to brown and get crusty. when they look about right, note your cooking time (all ovens are different). I tend to use convection which moves the clock a bit when I bake.

 

[coyote5]

mini egg sausage quiches For you breakfast guys, make in advance and reheat. i mix ingedients in a pyrex mixing bowl with handle. makes it easier to pour.

Ingredients

6 oz reduced fat breakfast sausage

3/4 cup reduced fat Mexican cheese blend

4 large eggs - i use egg beaters yellow

4 large egg whites - i use egg beaters white

1 tsp garlic powder

1 tsp onion powder

1 dash black pepper

1 tsp salt

Directions

Preheat oven to 375 °F (190 °C).

Spray non-stick spray into muffin pan cups.

Cook and crumble the sausage according to the product's directions.

Drain and dispense into each of the muffin cups. Top with cheese.

Mix eggs and spices together. Ladle egg mixture into each of the cups until they are 3/4 of the way full.

Bake in the oven for 20-25 minutes, or until eggs are set and the top of the muffins are golden brown.

This sounds like an awesome healthier option to bring to breakfast tailgates. Reheat on the grill or over a sterno.

my experience has been that the liquid comes up a bit short with the recipe, so you can use an extra egg & white....I would rather be heavy than light.

side note: my dog flipped his lid over these things as well, but if you make them dog specific, limit the garlic & onion powder. also, I highly recommend non stick muffin pan or better yet, they sell silicone muffin 'pans'. the silicone are quite the awesome, they pop right out (kinda like bill cosby).

How do you reheat them, microwave I assume? How long before they start to go bad? If you make them on Sunday are you good for the whole work week or do they start to get a bit funky by Thursday-Friday?

 

[eoMMan]

Pimping my sister's blog, but she has a lot of easily prepared meals that can be frozen and quickly completed for busy folks.

http://detoxinista.com/2015/09/easy-vegetarian-freezer-meals/

She is working on her 2nd cookbook and I am helping her by taste testing the recipes.

You should encourage her to post here.

 

[Chemical X]

mini egg sausage quiches For you breakfast guys, make in advance and reheat. i mix ingedients in a pyrex mixing bowl with handle. makes it easier to pour.

Ingredients

6 oz reduced fat breakfast sausage

3/4 cup reduced fat Mexican cheese blend

4 large eggs - i use egg beaters yellow

4 large egg whites - i use egg beaters white

1 tsp garlic powder

1 tsp onion powder

1 dash black pepper

1 tsp salt

Directions

Preheat oven to 375 °F (190 °C).

Spray non-stick spray into muffin pan cups.

Cook and crumble the sausage according to the product's directions.

Drain and dispense into each of the muffin cups. Top with cheese.

Mix eggs and spices together. Ladle egg mixture into each of the cups until they are 3/4 of the way full.

Bake in the oven for 20-25 minutes, or until eggs are set and the top of the muffins are golden brown.

This sounds like an awesome healthier option to bring to breakfast tailgates. Reheat on the grill or over a sterno.

my experience has been that the liquid comes up a bit short with the recipe, so you can use an extra egg & white....I would rather be heavy than light.

side note: my dog flipped his lid over these things as well, but if you make them dog specific, limit the garlic & onion powder. also, I highly recommend non stick muffin pan or better yet, they sell silicone muffin 'pans'. the silicone are quite the awesome, they pop right out (kinda like bill cosby).

How do you reheat them, microwave I assume? How long before they start to go bad? If you make them on Sunday are you good for the whole work week or do they start to get a bit funky by Thursday-Friday?

amazingly, we've had great success saving these for close to 2 weeks. we keep them in a plastic Tupperware with tight lid.

the liquid eggs in their own state are good for around a month and the sausage comes pre cooked.

reheat in microwave for about 20 seconds (depends on wattage). don't over reheat, they get rubbery.

what I do is open the jimmy dean package and use a 1/8-1/4 measuring cup to scoop and portion into muffin pan. then I sprinkle on the cheese. in the pyrex I mix the eggs and spices, then pour over. the sausage bag can then be frozen (you should have about half left).

 

[AcerFC]

Pimping my sister's blog, but she has a lot of easily prepared meals that can be frozen and quickly completed for busy folks.

http://detoxinista.com/2015/09/easy-vegetarian-freezer-meals/

She is working on her 2nd cookbook and I am helping her by taste testing the recipes.

Im just going to come out and say it

Your sister is pretty hot

 

[RUSF18]

mini egg sausage quiches For you breakfast guys, make in advance and reheat. i mix ingedients in a pyrex mixing bowl with handle. makes it easier to pour.

Ingredients

6 oz reduced fat breakfast sausage

3/4 cup reduced fat Mexican cheese blend

4 large eggs - i use egg beaters yellow

4 large egg whites - i use egg beaters white

1 tsp garlic powder

1 tsp onion powder

1 dash black pepper

1 tsp salt

Directions

Preheat oven to 375 °F (190 °C).

Spray non-stick spray into muffin pan cups.

Cook and crumble the sausage according to the product's directions.

Drain and dispense into each of the muffin cups. Top with cheese.

Mix eggs and spices together. Ladle egg mixture into each of the cups until they are 3/4 of the way full.

Bake in the oven for 20-25 minutes, or until eggs are set and the top of the muffins are golden brown.

This sounds like an awesome healthier option to bring to breakfast tailgates. Reheat on the grill or over a sterno.

my experience has been that the liquid comes up a bit short with the recipe, so you can use an extra egg & white....I would rather be heavy than light.

side note: my dog flipped his lid over these things as well, but if you make them dog specific, limit the garlic & onion powder. also, I highly recommend non stick muffin pan or better yet, they sell silicone muffin 'pans'. the silicone are quite the awesome, they pop right out (kinda like bill cosby).

How many does this recipe end up making, assuming average muffin pan size?

when I get home I will answer......I need to look at my pan to see how many it holds. I think 6-8 is the standard muffin pan size?

the first time you make these, bake on your lowest oven rack and take a peak starting at 20 mins......the tops will start to brown and get crusty. when they look about right, note your cooking time (all ovens are different). I tend to use convection which moves the clock a bit when I bake.

Thanks. I'm envisioning making about two dozen of these.

 

[Chemical X]

also,

spaghetti squash can be your friend. I am not a big squash fan, but learning to eat healthier items is all part of weight control.

pretty easy to roast spaghetti squash then add the red sauce I previously posted. I was a skeptic at first, but use it this way, also as a side dish adding some cinnamon or a bit of lite maple syrup.

 

[Chemical X]

Pimping my sister's blog, but she has a lot of easily prepared meals that can be frozen and quickly completed for busy folks.

http://detoxinista.com/2015/09/easy-vegetarian-freezer-meals/

She is working on her 2nd cookbook and I am helping her by taste testing the recipes.

Im just going to come out and say it

Your sister is pretty hot

it moved

 

[RUSF18]

also,

spaghetti squash can be your friend. I am not a big squash fan, but learning to eat healthier items is all part of weight control.

pretty easy to roast spaghetti squash then add the red sauce I previously posted. I was a skeptic at first, but use it this way, also as a side dish adding some cinnamon or a bit of lite maple syrup.

We roast spaghetti squash, scrape a bunch of strands to get it started and then top with turkey meatballs and sauce.

 

[Chemical X]

I will also say that chicken and turkey sausage should be subbed always for pork snausage. you wont miss it.

I make a red sauce with snausage and put over polenta.

 

[Chemical X]

what I try to do is have a bone in split chicken breast 3 times a week. I make in advance and freeze, then reheat.

in a pyrex mixing bowl add about 1/4-1/2 cup olive oil. 2 tbps each of paprika, smoked paprika & herbs de provence. 1-2 cloves of chopped garlic. I add a dash or 2 of liquid smoke. mix. get 4 split chicken breasts and trim. liberally season with salt & pepper and rub and tug the chicken. get 2, 1 gallon freezer bags and put chicken in, then add 1/2 mixture to each bag. refrigerate and flip to marinate both sides between 2-24 hours.

heat oven or grill outside to 450. cook for 55 minutes on highest grill rack or lowest oven rack (in oven use tin broiler pan).

me and my wife are able to split 1 breast for dinner with a salad each. so 4 breasts is 4 meals for us. we usually dip in texas pete hot sauce. you can simultaneously roast some ears of corn for a side. the breasts can be frozen for later use.

 

[RUSF18]

Can anyone recommend a good veggie spiralizer thing? Not looking to break the bank but want to avoid some As Seen on TV! crap that will break in a week.

 

[the moops]

4 large eggs - i use egg beaters yellow

4 large egg whites - i use egg beaters white

Why don't you just use 4 eggs?

 

[the moops]

Can anyone recommend a good veggie spiralizer thing? Not looking to break the bank but want to avoid some As Seen on TV! crap that will break in a week.

Posted above

http://www.amazon.com/Spiralizer-Tri-Blade-Vegetable-Strongest-Heaviest-Spaghetti/dp/B00GRIR87M/ref=sr_1_4?s=home-garden&ie=UTF8&qid=1452172297&sr=1-4&keywords=vegetable+spiralizer

 

[Chemical X]

Can anyone recommend a good veggie spiralizer thing? Not looking to break the bank but want to avoid some As Seen on TV! crap that will break in a week.

if you have the kitchenaid mixer, they now have an attachment...............

 

[RUSF18]

Can anyone recommend a good veggie spiralizer thing? Not looking to break the bank but want to avoid some As Seen on TV! crap that will break in a week.

Posted above

http://www.amazon.com/Spiralizer-Tri-Blade-Vegetable-Strongest-Heaviest-Spaghetti/dp/B00GRIR87M/ref=sr_1_4?s=home-garden&ie=UTF8&qid=1452172297&sr=1-4&keywords=vegetable+spiralizer

Thanks. For some reason my eyes couldn't find any link besides the one with Nugget's sister.

 

[Chemical X]

4 large eggs - i use egg beaters yellow

4 large egg whites - i use egg beaters white

Why don't you just use 4 eggs?

eggs have a bout 5g of fat, the liquids are fat free and cholesterol free.

 

[comfortably numb]

good job guys.

Lets take this to the next level

Upload some pics of what these dishes look like

use imgur.com to easily upload and link.

:foodporn:

 

[RUSF18]

This recipe from Nugget's sister is what finally got me to pull the trigger on the spiralizer. Add in some grilled chicken or maybe some shrimp and I'm good to go.

http://detoxinista.com/2012/01/sweet-potato-noodles-with-roasted-red-pepper-cream-sauce/

 

[Ramsay Hunt Experience]

4 large eggs - i use egg beaters yellow

4 large egg whites - i use egg beaters white

Why don't you just use 4 eggs?

eggs have a bout 5g of fat, the liquids are fat free and cholesterol free.

Even the government guidelines have removed cholesterol from the nutrients of concern list.

I get that your recipe will be lower calorie, but it doesn't seem healthier (I'm not sure how much of the choline and Vitamin D and other great stuff in egg yolks the Egg Beaters manage to add back in).

 

[RUSF18]

I would use real eggs in that recipe, FWIW. I stopped with the egg replacement stuff about 5 years ago.

 

[Chemical X]

no problem with real eggs, I just limit the fat generally.

 

[Northern Voice]

good job guys.

Lets take this to the next level

Upload some pics of what these dishes look like

use imgur.com to easily upload and link.

:foodporn:

Yep, glad to see this taking off - I will try to update the first post with a bunch of these recipes as well if I get a chance this aft.

 

[Northern Voice]

I will also say that chicken and turkey sausage should be subbed always for pork snausage. you wont miss it.

I make a red sauce with snausage and put over polenta.

Anyone use lean ground turkey regularly rather than beef? Looking at recipes it seems sometimes it doesn't give quite the right consistency? Maybe mix turkey and beef? #MeatsDontClash.

 

[E-Z Glider]

When it's time for a health kick in my house, I always start with a batch of Margon's Cuban Black Beans. These things are so good, I would submit them to any recipe thread, but they're especially appropriate for a vegetarian or healthy thread.

So the story goes, there's a Cuban restaurant in NYC that's very close to the Food Network studios. Many of the chefs would frequent the place and several of them took a particular liking to their uniquely flavored black beans. They tried for years to get the secret recipe from the owner, but he refused to part with it. The chefs even went so far as to have a contest to see if anyone could re-create the recipe, but none of them could quite figure it out. After many years of trying, they eventually bribed the owner to give them the recipe. They were shocked to learn that it was so simple and comprised entirely of common/basic ingredients they already had in their pantry.

Margon's Cuban Black Beans

4 15.5 oz Cans Black Beans
2 TBLS Olive Oil
1 Small Onion finely minced
1 Small Red Bell Pepper finely minced
8 cloves of garlic minced
4 TBLS Cider Vinegar
2 Chicken Bullion Cube
4 Sazon Goya Packets
4 TBLS tomato paste
1 C Cilantro, chopped

Heat oil in a large pot. Add onions and peppers and saute for 10 minutes. Add garlic and saute for another 5 minutes. Add vinegar, boullion cube, goya seasoning, tomato paste, beans and heat. Add cilantro just before serving.

I made a big pot of this on Sunday and have been crushing it all week. Its very satisfying and I never get sick of the taste. Works great for breakfast, lunch or dinner.

Just had a bowl for lunch topped with a fried egg, avacado, and siracha.

 

[Chemical X]

I will also say that chicken and turkey sausage should be subbed always for pork snausage. you wont miss it.

I make a red sauce with snausage and put over polenta.

Anyone use lean ground turkey regularly rather than beef? Looking at recipes it seems sometimes it doesn't give quite the right consistency? Maybe mix turkey and beef? #MeatsDontClash.

for me, ground turkey doesn't work as a stand alone. like in a burger or even a taco. it seems to be a great mix in for chili, Bolognese, etc.

 

[Chemical X]

When it's time for a health kick in my house, I always start with a batch of Margon's Cuban Black Beans. These things are so good, I would submit them to any recipe thread, but they're especially appropriate for a vegetarian or healthy thread.

So the story goes, there's a Cuban restaurant in NYC that's very close to the Food Network studios. Many of the chefs would frequent the place and several of them took a particular liking to their uniquely flavored black beans. They tried for years to get the secret recipe from the owner, but he refused to part with it. The chefs even went so far as to have a contest to see if anyone could re-create the recipe, but none of them could quite figure it out. After many years of trying, they eventually bribed the owner to give them the recipe. They were shocked to learn that it was so simple and comprised entirely of common/basic ingredients they already had in their pantry.

Margon's Cuban Black Beans

4 15.5 oz Cans Black Beans
2 TBLS Olive Oil
1 Small Onion finely minced
1 Small Red Bell Pepper finely minced
8 cloves of garlic minced
4 TBLS Cider Vinegar
2 Chicken Bullion Cube
4 Sazon Goya Packets
4 TBLS tomato paste
1 C Cilantro, chopped

Heat oil in a large pot. Add onions and peppers and saute for 10 minutes. Add garlic and saute for another 5 minutes. Add vinegar, boullion cube, goya seasoning, tomato paste, beans and heat. Add cilantro just before serving.

I made a big pot of this on Sunday and have been crushing it all week. Its very satisfying and I never get sick of the taste. Works great for breakfast, lunch or dinner.

Just had a bowl for lunch topped with a fried egg, avacado, and siracha.

be careful on the sazon..........first ingredient is MSG, next is Salt........................4 packs may require HBP medication.

 

[E-Z Glider]

When it's time for a health kick in my house, I always start with a batch of Margon's Cuban Black Beans. These things are so good, I would submit them to any recipe thread, but they're especially appropriate for a vegetarian or healthy thread.

So the story goes, there's a Cuban restaurant in NYC that's very close to the Food Network studios. Many of the chefs would frequent the place and several of them took a particular liking to their uniquely flavored black beans. They tried for years to get the secret recipe from the owner, but he refused to part with it. The chefs even went so far as to have a contest to see if anyone could re-create the recipe, but none of them could quite figure it out. After many years of trying, they eventually bribed the owner to give them the recipe. They were shocked to learn that it was so simple and comprised entirely of common/basic ingredients they already had in their pantry.

Margon's Cuban Black Beans

4 15.5 oz Cans Black Beans
2 TBLS Olive Oil
1 Small Onion finely minced
1 Small Red Bell Pepper finely minced
8 cloves of garlic minced
4 TBLS Cider Vinegar
2 Chicken Bullion Cube
4 Sazon Goya Packets
4 TBLS tomato paste
1 C Cilantro, chopped

Heat oil in a large pot. Add onions and peppers and saute for 10 minutes. Add garlic and saute for another 5 minutes. Add vinegar, boullion cube, goya seasoning, tomato paste, beans and heat. Add cilantro just before serving.

I made a big pot of this on Sunday and have been crushing it all week. Its very satisfying and I never get sick of the taste. Works great for breakfast, lunch or dinner.

Just had a bowl for lunch topped with a fried egg, avacado, and siracha.

be careful on the sazon..........first ingredient is MSG, next is Salt........................4 packs may require HBP medication.

I dont really watch sodium, but the Goya packets have 140mg each. 6oz of reduced fat sausage has around 1000mg.

 

[RUSF18]

I will also say that chicken and turkey sausage should be subbed always for pork snausage. you wont miss it.

I make a red sauce with snausage and put over polenta.

Anyone use lean ground turkey regularly rather than beef? Looking at recipes it seems sometimes it doesn't give quite the right consistency? Maybe mix turkey and beef? #MeatsDontClash.

for me, ground turkey doesn't work as a stand alone. like in a burger or even a taco. it seems to be a great mix in for chili, Bolognese, etc.

We use it all the time. Turkey burgers, turkey meatballs, turkey chili, taco meat, stuffed peppers, etc. Just season it well (worcestershire is key for burgers). Also, don't buy the "extra lean" versions that are only 1% fat or whatever. That stuff is awful and you can tell as soon as you try to work with it and it just sticks to your hands.

We buy the 93/7 kind. I'm not against red meat at all but would prefer to save it for a nice steak or a real burger at a restaurant if it's what I'm looking for.

 

[Chemical X]

When it's time for a health kick in my house, I always start with a batch of Margon's Cuban Black Beans. These things are so good, I would submit them to any recipe thread, but they're especially appropriate for a vegetarian or healthy thread.

So the story goes, there's a Cuban restaurant in NYC that's very close to the Food Network studios. Many of the chefs would frequent the place and several of them took a particular liking to their uniquely flavored black beans. They tried for years to get the secret recipe from the owner, but he refused to part with it. The chefs even went so far as to have a contest to see if anyone could re-create the recipe, but none of them could quite figure it out. After many years of trying, they eventually bribed the owner to give them the recipe. They were shocked to learn that it was so simple and comprised entirely of common/basic ingredients they already had in their pantry.

Margon's Cuban Black Beans

4 15.5 oz Cans Black Beans
2 TBLS Olive Oil
1 Small Onion finely minced
1 Small Red Bell Pepper finely minced
8 cloves of garlic minced
4 TBLS Cider Vinegar
2 Chicken Bullion Cube
4 Sazon Goya Packets
4 TBLS tomato paste
1 C Cilantro, chopped

Heat oil in a large pot. Add onions and peppers and saute for 10 minutes. Add garlic and saute for another 5 minutes. Add vinegar, boullion cube, goya seasoning, tomato paste, beans and heat. Add cilantro just before serving.

I made a big pot of this on Sunday and have been crushing it all week. Its very satisfying and I never get sick of the taste. Works great for breakfast, lunch or dinner.

Just had a bowl for lunch topped with a fried egg, avacado, and siracha.

be careful on the sazon..........first ingredient is MSG, next is Salt........................4 packs may require HBP medication.

I dont really watch sodium, but the Goya packets have 140mg each. 6oz of reduced fat sausage has around 1000mg.

I would ramp up the cilantro and watch the sazon.............just my .02

 

[NutterButter]

When it's time for a health kick in my house, I always start with a batch of Margon's Cuban Black Beans. These things are so good, I would submit them to any recipe thread, but they're especially appropriate for a vegetarian or healthy thread.

So the story goes, there's a Cuban restaurant in NYC that's very close to the Food Network studios. Many of the chefs would frequent the place and several of them took a particular liking to their uniquely flavored black beans. They tried for years to get the secret recipe from the owner, but he refused to part with it. The chefs even went so far as to have a contest to see if anyone could re-create the recipe, but none of them could quite figure it out. After many years of trying, they eventually bribed the owner to give them the recipe. They were shocked to learn that it was so simple and comprised entirely of common/basic ingredients they already had in their pantry.

Margon's Cuban Black Beans

4 15.5 oz Cans Black Beans
2 TBLS Olive Oil
1 Small Onion finely minced
1 Small Red Bell Pepper finely minced
8 cloves of garlic minced
4 TBLS Cider Vinegar
2 Chicken Bullion Cube
4 Sazon Goya Packets
4 TBLS tomato paste
1 C Cilantro, chopped

Heat oil in a large pot. Add onions and peppers and saute for 10 minutes. Add garlic and saute for another 5 minutes. Add vinegar, boullion cube, goya seasoning, tomato paste, beans and heat. Add cilantro just before serving.

I made a big pot of this on Sunday and have been crushing it all week. Its very satisfying and I never get sick of the taste. Works great for breakfast, lunch or dinner.

Just had a bowl for lunch topped with a fried egg, avacado, and siracha.

be careful on the sazon..........first ingredient is MSG, next is Salt........................4 packs may require HBP medication.

I dont really watch sodium, but the Goya packets have 140mg each. 6oz of reduced fat sausage has around 1000mg.

I would ramp up the cilantro and watch the sazon.............just my .02

Any beans in a can are also going to be loaded with salt for the most part

 

[Chemical X]

you can rehydrate dried beans

 

[El Floppo]

.

 

[Da Guru]

Been buying these chicken breasts at Target. Three different flavors make for quick healthy meal options.

 

[sbonomo]

Pimping my sister's blog, but she has a lot of easily prepared meals that can be frozen and quickly completed for busy folks.

http://detoxinista.com/2015/09/easy-vegetarian-freezer-meals/

She is working on her 2nd cookbook and I am helping her by taste testing the recipes.

Im just going to come out and say it

Your sister is pretty hot

between a 6-7....good looking website though. Hope she is getting a good base of followers.

 

[17seconds]

This looked like something to try when I saw it posted on FB:

https://www.facebook.com/MrHealthyLife/videos/1640485872871626/?pnref=story

 

[NutterButter]

you can rehydrate dried beans

Now you tell me. All these years, I thought they were just the crunchy version of the canned stuff.

 

[bostonfred]

Anyone use lean ground turkey regularly rather than beef? Looking at recipes it seems sometimes it doesn't give quite the right consistency? Maybe mix turkey and beef? #MeatsDontClash.

I scramble the ground turkey with some onion it onion powder until it's fully cooked then add a little beef stock to get the flavor. Works well for recipes where you want the ground beef to be really soft. If you need the beef texture then turkey sucks.

 

[Nugget]

Pimping my sister's blog, but she has a lot of easily prepared meals that can be frozen and quickly completed for busy folks.http://detoxinista.com/2015/09/easy-vegetarian-freezer-meals/

She is working on her 2nd cookbook and I am helping her by taste testing the recipes.

You should encourage her to post here.

I'll send her a link to the thread. She has a lot on her plate right now so it may be a little while before she stops by.

 

[Mister CIA]

I don't have a recipe, but basically mix a can of salmon, an egg, a baked sweet potato and some rice; then shape into a patty and fry it up in a little oil. You decide the ratios.

It's easy to make a ####ton of these things and they can be frozen.

ETA: I should probably point out that I cook the rice first, separately.

 

[Jack White]

For breakfast, I usually eat in my car and make a quick breakfast sandwhich for the road.

It's not many calories (under 300) and is basically just:

100 calorie English muffin (toasted)

Canadian bacon

1 slice of American cheese

When combined, microwave for 30 seconds or so. If you have time and want to get fancy schmancy, make an egg to add to it or experiment with a different type of cheese (swiss, provolone, etc.)

There's nothing healthy about an English muffin and American "cheese."

Two rashers of bacon, a couple of organic eggs, and a half-avocado would be much better.

 

[Jack White]

I know that this is very person-specific, but skipping breakfast is a great way to be able to eat an out lunch and a health dinner snack while staying under your caloric goal.

I've been experimenting lately with a form of intermittent fasting. I eat two meals a day (sometimes a small snack between meals) between about 10 am and 6 pm.

What makes it possible is my own version of BulletProof coffee at around 7 am: about 12 oz. of strong coffee brewed in a a French press, and blended with 1 TBSP each of heavy cream, grass-fed butter and virgin coconut oil.