Posted by Tom Talks on Nov 2, 2017
Print Recipe Chili + Baked Potato 490 Cal, 62g Carb, 11g Fat, 33g Protein Servings Servings Ingredients 3 lbs Ground turkey or other ground meat2 32oz cans Tomato sauce1 32oz can Kidney beans1 16oz can Black beans1 16oz can Pinto Bean1 16oz can Corn Critical Seasoning is a must. Other seasoning is optional. 4 tbsp chili powder (Critical)2.5 tbsp salt (Critical)1 tbsp cumin (Critical)1 tbsp black pepper (Critical)1 tbsp Mixed italian herbs (Optional)2 tbsp Worcestershire sauce (Optional)1 tbsp Cholula sauce, salt, black pepper, chili powder, cayenne, lemon pepper, cumin, paprika (Spicy) (Optional)0.5 tbsp Red pepper (Spicy) (Optional)0.5 tbsp Ground yellow mustard (Optional)1/2 cup Cholula (Optional) Servings Servings Ingredients 3 lbs Ground turkey or other ground meat2 32oz cans Tomato sauce1 32oz can Kidney beans1 16oz can Black beans1 16oz can Pinto Bean1 16oz can Corn Critical Seasoning is a must. Other seasoning is optional. 4 tbsp chili powder (Critical)2.5 tbsp salt (Critical)1 tbsp cumin (Critical)1 tbsp black pepper (Critical)1 tbsp Mixed italian herbs (Optional)2 tbsp Worcestershire sauce (Optional)1 tbsp Cholula sauce, salt, black pepper, chili powder, cayenne, lemon pepper, cumin, paprika (Spicy) (Optional)0.5 tbsp Red pepper (Spicy) (Optional)0.5 tbsp Ground yellow mustard (Optional)1/2 cup Cholula (Optional) Instructions Brown ground turkey Mix all ingredients and simmer for 30-45 minutes Taste chili as it is cooking and adjust seasoning as needed Recipe Notes For Calorie Light options, serve with a baked potato and/or Greek yogurt. For Calorie Dense options, serve with tortilla chips. For all my recipes, I recommend you find your own preferences for seasoning. I rarely put specific numbers since I personally eyeball it, smell the mixture, and adjust as needed prior to cooking. Chili does NOT freeze very well. The texture will come out a bit watery. It requires a lot of nuking in the microwave to get the water to reabsorb. For this reason, I think many people will be turned off to freezing chili. I don’t mind it much, but if texture bothers you, consider using the fridge only for this one. Powered by WP Ultimate...
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Posted by Tom Talks on Nov 2, 2017
Print Recipe Chicken Burrito Bowls 535 Cal, 48g Carb, 18g Fat, 46g Protein Servings servings Ingredients 6 cups Uncooked brown rice5 cups Raw pinto beans9 lbs Chicken thigh8 cups Shredded cheese Optional 4 cans Corn1 unit seasoning Cholula sauce, salt, black pepper, chili powder, cayenne, lemon pepper, cumin, paprika A unit consists of 2tsp to 2tbsp of each ingredient to taste Servings servings Ingredients 6 cups Uncooked brown rice5 cups Raw pinto beans9 lbs Chicken thigh8 cups Shredded cheese Optional 4 cans Corn1 unit seasoning Cholula sauce, salt, black pepper, chili powder, cayenne, lemon pepper, cumin, paprika A unit consists of 2tsp to 2tbsp of each ingredient to taste Instructions In a large mixing bowl, cover chicken with layer of cholula, then rub mixed spices all over it. Sous vide chicken at 160F for 1-1.5 hours and then dice chicken afterward. OR cook chicken however you want and dice chicken. Cook rice and pinto beans. Optional Assemble ingredients in containers and freeze. Thaw in fridge for 1-2 days prior to eating. Recipe Notes If you have never cooked raw pinto beans before, read the instructions the night before. Soaking beans + cooking beans is easy, but it can take hours. For all my recipes, I recommend you find your own preferences for seasoning. I rarely put specific numbers since I personally eyeball it, smell the mixture, and adjust as needed prior to cooking. Powered by WP Ultimate...
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Posted by Tom Talks on Nov 2, 2017
Print Recipe Basil Egg McThinMuffins 260 Cal, 18g Carb, 10g Fat, 23g Protein Servings servings Ingredients 24 pack Multi Grain Sandwich Thins Toast or Croissants also work24 Eggs24 slices Cheese I used Low Fat Swiss Cheese24 slices Ham5 tablespoons Kirkland Basil Pesto10 tablespoons Low Fat Mayo Servings servings Ingredients 24 pack Multi Grain Sandwich Thins Toast or Croissants also work24 Eggs24 slices Cheese I used Low Fat Swiss Cheese24 slices Ham5 tablespoons Kirkland Basil Pesto10 tablespoons Low Fat Mayo Instructions Fry the eggs. Season with salt and pepper. Keep the egg shape contained to fit the size of the bread. Create the Basil Pesto Mixture — Create this sauce spread by using 1 part basil pesto and 2 parts mayo. I prefer a thin sandwich spread, but you can always increase the sandwich spread amount. Toast the sandwich thins. Assemble the sandwich ingredients. Use about 1 tsp of the Basil Pesto Spread per sandwich. Freeze extra sandwiches. Recipe Notes To keep the calories low, the goal is to use as little sauce as possible, but still making it taste good. I personally am fine with about 1tsp of the spread. Any form of bread can be used for the sandwich. English muffins are only 20 calories more and provide a tasty substrate. To turn this into a Calorie Dense recipe, swap out the bread for a croissant and add in extra sauce. Powered by WP Ultimate...
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Posted by Tom Talks on Nov 1, 2017
Print Recipe Baked Bacon Chop w/ Brussel Sprouts 545 Cal, 55g Carb, 17g Fat, 44g Protein Servings servings Ingredients 3 lbs Pork Chops About 8 pork chops, ½” thick3 units Pork Marinade Pork Marinade (1 unit) 8 oz Shiitake Mushrooms Or 16 diced mushrooms with stems removed1 lb Brussel Sprouts About 30-40 halved brussel sprouts6 cups Cooked Sticky Rice1 bunch Green Onions About 6 green onions8 slices bacon Cut in halves1/2 cup Chicken Broth Servings servings Ingredients 3 lbs Pork Chops About 8 pork chops, ½” thick3 units Pork Marinade Pork Marinade (1 unit) 8 oz Shiitake Mushrooms Or 16 diced mushrooms with stems removed1 lb Brussel Sprouts About 30-40 halved brussel sprouts6 cups Cooked Sticky Rice1 bunch Green Onions About 6 green onions8 slices bacon Cut in halves1/2 cup Chicken Broth Instructions In a mixing bowl, mix marinade with pork chops and marinade for 1-2 hours Sous vide the pork chops for 1 hour at 140F. Optionally add marinade in sous vide bags In a non stick skillet, stir fry the onion, brussel sprouts, and shiitake mushrooms until soft and then put in a large mixing bowl In the same large mixing bowl, add in the green onions, rice, and 1-2 more units of marinade. Mix thoroughly. In a 9×13” baking dish, lay down a bed of the stir fry rice mixture Place cooked porkchops on top of the bed of rice. Then lay bacon strips across pork chops Pour the chicken broth across the bacon and try to evenly spread the broth around Bake at 375 for 10-15 minutes Broil on low for 5 minutes or until the bacon is crispy Recipe Notes Instead of using a sous vide, you can bake the pork chops for 375F in the final baking dish for 20-30 minutes and then broil 5 minutes or until the bacon is crispy. The marinade is very strong. Individual preferences will vary, so add as much or as little as you’d like. Powered by WP Ultimate...
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