Posted by Tom Talks on Nov 2, 2017
Print Recipe Hobbit Pub Taters 310 Cal. 37g carb, 12g fat, 14g protein Servings servings Ingredients 5 lbs Red potatoes Diced into large chunks10-16 slices bacon2 cups Shredded mexican cheese30-50 slices Pickled jalapenos Diced1 bunch Green Onions Diced1/2tsp - 3tsp each Salt, Black pepper, Cayenne, Paprika, Garlic powder, Italian seasoning Servings servings Ingredients 5 lbs Red potatoes Diced into large chunks10-16 slices bacon2 cups Shredded mexican cheese30-50 slices Pickled jalapenos Diced1 bunch Green Onions Diced1/2tsp - 3tsp each Salt, Black pepper, Cayenne, Paprika, Garlic powder, Italian seasoning Instructions Bake the bacon for 20 minutes 400F. Afterward, take the bacon and rest on a cooling rack. Coat a baking dish with nonstick spray. Place potato chunks into the pan and sprinkle seasoning across potatoes. Bake potatoes for 60 minutes @ 400F. Dice cooled bacon into small bits. Once potatoes are done, sprinkle the cheese over the potatoes. Then sprinkle bacon bits over the potatoes and place back into the oven for 5-10 minutes, or until cheese is melted. Pull out pan and sprinkle with green onions and jalapeno slices over the potatoes. Recipe Notes If your oven is big enough, you can bake the bacon and potatoes at the same time. If you want to minimize clean up, use aluminum foil in the pan and use non stick spray on the foil. Optionally can add in extra banana peppers or other diced chillis. The key is to get some pickled vinegar flavors onto the potatoes. Optionally some pickled jalapeno juice can be sprinkled onto the potatoes prior to baking. This can add a little more spice and tangy flavors to the potatoes. If you don’t care about calories and want to make them taste even better, add more cheese. This is the bare minimum amount of cheese for it to be palatable for me. For the spicy lovers, serve with some ketchup mixed with sriracha. For the non spicy lovers, consider reducing the jalapeno slices. Powered by WP Ultimate...
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Posted by Tom Talks on Nov 2, 2017
Print Recipe Chicken Marinara Wraps 510 Cal, 54g Carb, 19g Fat, 38g Protein Servings servings Ingredients 1.5 - 2 lbs Chicken thighs1/2 - 2 tsp Salt, Pepper, Italian seasoning, Cumin, Garlic powder, Red pepper, Cayenne Add measurement of each seasoning3.5 cup Marinara sauce 1 Kirkland Marinara Sauce...
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Posted by Tom Talks on Nov 2, 2017
Print Recipe Kabocha Curry 435Cal, 69g Carbs, 7g Fat, 21g Protein - NOTE: Minimum 12L+ stock pot size Servings servings Ingredients 5 lbs Chicken breast About 8-10 large chicken breasts5 Bell peppers2 Yellow onions2 medium Kabochas Diced with seeds/insides scraped out4 Jalapenos1 bulb garlic1 Lime1/2 bunch Cilantro1 stalk Ginger About 3 inch piece3 stalks Lemongrass4-5 13oz can Coconut milk3 4oz can Thai red curry paste0-1 cup Water Depending on how thick the curry needs to be3 tbsp Fish sauce4 tbsp Soy sauce Seasoning 1/2 to 3 tsp Salt, Pepper, Turmeric Servings servings Ingredients 5 lbs Chicken breast About 8-10 large chicken breasts5 Bell peppers2 Yellow onions2 medium Kabochas Diced with seeds/insides scraped out4 Jalapenos1 bulb garlic1 Lime1/2 bunch Cilantro1 stalk Ginger About 3 inch piece3 stalks Lemongrass4-5 13oz can Coconut milk3 4oz can Thai red curry paste0-1 cup Water Depending on how thick the curry needs to be3 tbsp Fish sauce4 tbsp Soy sauce Seasoning 1/2 to 3 tsp Salt, Pepper, Turmeric Instructions Dice and saute onions, garlic, bell peppers, ginger until soft Add and saute chicken breasts, jalapenos, and seasoning OR Sous vide chicken for 140F for 1-1.5hrs with seasoning mixed inside. Add a little bit of coconut milk to mix seasoning in bag Transfer ingredients to a large pot and add the curry paste. Mix around until curry paste is evenly dissolved. Optionally add in extra water to thin the curry. Add kabocha, then add in coconut milk and bring to a simmer Add in lemon grass, fish sauce, soy sauce Simmer for 20-25 mins until kabocha is soft Add in lime juice and cilantro Serve over white rice Recipe Notes Kabocha is a Japanese squash that is sweet and savory at the same time. This is by far my favorite curry recipe of all time. If kabocha is too tough to cut, bake kabocha at 400F for 20 mins then dice and scrape out seeds. For those who cannot tolerate any spice, use less red curry paste and more coconut milk and omit jalapenos. Powered by WP Ultimate...
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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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