Posted by Tom Talks on Jan 18, 2019
Print Recipe Spicy Sausage Alfredo Bake 671 Cal, 67g Carb, 27g Fat, 43g Protein Servings servings Ingredients 6 lbs pasta4 lbs broccoli7 lbs fully cooked sausage, sliced1 cup flour6 cup Chicken Broth12 cup whole milk1 cup butter2 bulb garlic, sliced3 cup grated parmesan cheese12 cup grated mozzarella cheese Optional 2 lbs frozen green peas1 bunch fresh parsley, chopped Seasoning 1.25 tbsp salt1.25 tbsp pepper0.5 tbsp red pepper flakes1 tbsp italian seasoning Servings servings Ingredients 6 lbs pasta4 lbs broccoli7 lbs fully cooked sausage, sliced1 cup flour6 cup Chicken Broth12 cup whole milk1 cup butter2 bulb garlic, sliced3 cup grated parmesan cheese12 cup grated mozzarella cheese Optional 2 lbs frozen green peas1 bunch fresh parsley, chopped Seasoning 1.25 tbsp salt1.25 tbsp pepper0.5 tbsp red pepper flakes1 tbsp italian seasoning Instructions Cook pasta and set aside. Consider rinsing off the pasta after cooking it to minimize pasta sticking together. Cook Broccoli and peas. Set aside to cool and dry. CREAM MIXTURE: In a large bowl or non-stick pot, mix together the chicken broth and milk. Slowly whisk in the flour. Add in the seasoning to the mixture. Melt butter in a large non-stick pan or pot. Simmer garlic for 3-5 minutes in the butter. Pour the CREAM MIXTURE into the large non-stick pan/pot with the butter and garlic. Gently simmer for about 5 minutes, or until the mixture starts to thicken. Stir in Parmesan and mozzarella until cheeses are melted together and smooth. OPTIONAL: Set aside about 20% of the mozzarella cheese on the side to use as a crispy cheesy layer on top. In a large non-stick baking dish, add in the pasta, broccoli, peas, sausage, and cheese mixture. Mix thoroughly. Consider greasing the baking dish to prevent sticking from the cheese. OPTIONAL: Top with remaining mozzarella cheese to get a nice crispy cheese layer. Broil on low for 5-8 minutes or until cheese is golden and crispy. OPTIONAL: Top with parsley Recipe Notes Use whatever method to cook the broccoli you prefer. You can steam, boil, bake, or microwave it. Depending on your preferences, green peas are optional. If you do not have enough cooking equipment, it is easier to bake the pasta dish in multiple batches. Parsley and herbs do not freeze well and may have a poor texture when defrosting. Consider adding fresh parsley on the pasta whenever you eat it. Powered by WP Ultimate...
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Posted by Tom Talks on Jan 17, 2019
Print Recipe Loaded Pulled Pork Potatoes 700 Cal, 75g Carb, 15g Fat, 66g Protein Servings servings Ingredients 6 lbs Pork loin or pork chops4 cups Dr. Pepper2 cups BBQ sauce1 White onion (chopped in half)1 tbsp onion powder1 tbsp garlic powder1 tbsp salt Servings servings Ingredients 6 lbs Pork loin or pork chops4 cups Dr. Pepper2 cups BBQ sauce1 White onion (chopped in half)1 tbsp onion powder1 tbsp garlic powder1 tbsp salt Instructions Cut pork into chunks about the size of your fist Coat pork with seasoning Place all ingredients into a pressure cooker or crock pot Pressure cook on Manual High for 50 minutes. (If using a crockpot, cook on low for 8-10 hours or high for 5-6 hours) Remove pork and shred with fork (or hand mixer) OPTIONAL: Top shredded pork with left over juices OPTIONAL: Assemble the pork with the other baked potato ingredients Recipe Notes Pork chops are similar to chicken breast. It tends to be dry. If your goal is weight loss, then only add the minimum amount of juices to the shredded pork to make it palatable. Pulled pork can be cooked in bulk and freezes well. It is very versatile in what it is served with, (tacos, baked potatoes, sandwiches, etc.). If you wish to increase calories and gain weight, consider adding extra sauce, BBQ sauce, and eat the pulled pork as a sandwich. My favorite way to eat pulled pork is over a baked potato for a calorie light meal that is incredibly filling. BAKED POTATO INGREDIENTS 300g/10oz potato 8oz pork loin 2 tbsp shredded cheese 2 oz fat free yogurt 1.5 tbsp bacon bits 1/4 cup diced white onions Powered by WP Ultimate...
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Posted by Tom Talks on Nov 3, 2017
Print Recipe Taco Bake Casserole 572 Cal, 41g Carb, 22g Fat, 54g Protein - Based off 10 servings Servings servings Ingredients 3 lbs Ground turkey2 packages Kraft Deluxe Mac & Cheese3/4 cups Light sour cream3/4 cups Fat free greek yogurt2 cup Pace picante hot salsa3 cups Shredded cheddar cheese40-60 slices Pickled jalapenos Diced Servings servings Ingredients 3 lbs Ground turkey2 packages Kraft Deluxe Mac & Cheese3/4 cups Light sour cream3/4 cups Fat free greek yogurt2 cup Pace picante hot salsa3 cups Shredded cheddar cheese40-60 slices Pickled jalapenos Diced Instructions Prepare mac and cheese according to package. When mac and cheese is done, Stir sour cream/Fage into mac and cheese. Stir fry ground turkey with jalapenos. When meat is cooked, use taco seasoning and follow directions on taco seasoning packaging. In the baking dish, make a layer of mac and cheese by spooning ½ of the mac and cheese mixture. Add another layer of the meat/jalapenos mixture. Add another layer using 2 cups of cheese, then another layer with remaining Mac and cheese. Heat oven to 400F, cover with foil, and bake for 15 mins. Add another layer with salsa and remaining cheese. Bake uncovered for 5 min or until cheese is melted. Recipe Notes This is a spicy dish! For the non spicy lovers, opt out for less jalapenos and mild/medium Pace picante salsa. You can swap out the ¾ cup sour cream and ¾ cup Greek yogurt for 1.5 cups of sour cream. Powered by WP Ultimate...
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Posted by Tom Talks on Nov 3, 2017
Print Recipe Spicy Chicken Fettuccine Alfredo 673 Cal, 78g Carb, 18g Fat, 49g Protein - Based off 10 servings Servings servings Ingredients 3 - 3.5 lbs Chicken breast Diced (About 5-6 large breasts)20-30 slices Pickled jalapenos Diced2 bulbs garlic Sliced4 cups Mushrooms Sliced (2 packages from grocery store)40-50 strips Sun dried tomatoes Sliced1 Yellow onion2 packages Italian style salad dressing Mixed with 1/2 cup water1 10 ¾ oz can Cream of mushroom soup1 10 ¾ oz can Cream of chicken soup16 oz Light cream cheese1 package Fresh parsley Diced2 1lb packages Fettuccine1/2 tsp - 3tsp each Salt, Pepper, Italian seasoning, Cumin, Garlic powder, Red pepper, Cayenne Servings servings Ingredients 3 - 3.5 lbs Chicken breast Diced (About 5-6 large breasts)20-30 slices Pickled jalapenos Diced2 bulbs garlic Sliced4 cups Mushrooms Sliced (2 packages from grocery store)40-50 strips Sun dried tomatoes Sliced1 Yellow onion2 packages Italian style salad dressing Mixed with 1/2 cup water1 10 ¾ oz can Cream of mushroom soup1 10 ¾ oz can Cream of chicken soup16 oz Light cream cheese1 package Fresh parsley Diced2 1lb packages Fettuccine1/2 tsp - 3tsp each Salt, Pepper, Italian seasoning, Cumin, Garlic powder, Red pepper, Cayenne Instructions Slow Cooker Method Mix water, salad dressing, chicken, onions, and garlic into slow cooker for 4 hrs on low. Add everything else for 1 hr on low. Boil fettuccine according to instructions. Serve with fettuccine on plate with Chicken Alfredo Sauce and some fresh parsley garnish. Freeze remaining sauce. Cook fettuccine as needed prior to serving. Sous Vide Method Cook all ingredients except chicken breast in sous vide bags at 190F for 1.5-2 hours. Add chicken breast to the sous vide bags. Cook at 140F for 1-1.5 hours. Boil fettuccine according to instructions. Serve with fettuccine on plate with chicken alfredo sauce and some fresh parsley garnish. Freeze remaining Chicken Alfredo Sauce either in separate containers or keep in the sous vide bags. Cook fettuccine as needed prior to serving. (Optional) If thawing form the sous vide bags, consider reheating sauce mixture in a sauce pan. Bring to a brief simmer and serve. Recipe Notes 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 3, 2017
Print Recipe Chicken Burritos 578 Cal, 46g Carb, 22g Fat, 46g Protein Servings servings Ingredients...
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Posted by Tom Talks on Nov 3, 2017
Print Recipe Bacon Chorizo Breakfast Burritos 380 Cal, 39g Carb, 17g Fat, 17g Protein Servings servings Ingredients 16 Eggs5 lbs Potatoes Diced to 1/2" cubes1.5 lb Chorizo2 lb Cheese (12 Cups)20 slices bacon40 8" Tortillas1tsp - 1tbsp each Salt, Pepper, Cayenne, Cumin, Turmeric Instructions Bake the potatoes for 60 minutes @ 400F Bake the bacon for 400F for 20 minutes and then put on a cooling rack to dry and harden Cut/break the bacon strips in half after they harden Cook the chorizo in a nonstick pan As the chorizo is nearly done cooking, add in the eggs and seasoning Scramble cook the eggs Assemble the ingredients in a tortilla with about this much of each mixture: ½ of a bacon strip ¼ cup of potatoes ¼ cup of eggs/chorizo 3-4 tbsp of cheese (or just under ¼ cup of cheese) Roll up the tortilla and store in foil to freeze. Recipe Notes If your oven is big enough, you can bake the potatoes and bacon at the same time. 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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