Posted by Tom Talks on Nov 2, 2017
Print Recipe Five Cheese Spinach Lasagna 1000 Cal, 60g Carbs, 53g Fat, 74g Protein Servings servings Ingredients 3/4 lb Lasagna noodles About 12 12" strips4 lb Spaghetti sauce About 7.5 cups1.5 lbs Ground beef5 cups Spinach Chopped1 Onion Diced1 bulb garlic Diced4 cups Mushroom Diced - About 2 packages of mushrooms from grocery store2 Eggs32 oz Ricotta cheese2.5 lbs Mozzarella cheese Strong Cheeses 3/4 cup Grana Padano3/4 cup Parmesan cheese3/4 cup Parmigiano Reggiano1/2 - 2 tsp of each seasoning Salt, Pepper, Italian seasoning, Red pepper Servings servings Ingredients 3/4 lb Lasagna noodles About 12 12" strips4 lb Spaghetti sauce About 7.5 cups1.5 lbs Ground beef5 cups Spinach Chopped1 Onion Diced1 bulb garlic Diced4 cups Mushroom Diced - About 2 packages of mushrooms from grocery store2 Eggs32 oz Ricotta cheese2.5 lbs Mozzarella cheese Strong Cheeses 3/4 cup Grana Padano3/4 cup Parmesan cheese3/4 cup Parmigiano Reggiano1/2 - 2 tsp of each seasoning Salt, Pepper, Italian seasoning, Red pepper Instructions Saute the onions, garlic, and mushrooms Add the ground beef to the veggies and brown Once the ground beef begins to brown, add in spinach Once the meat is fully cooked, transfer to a stock pot and add in spaghetti sauce and seasoning. Bring to a simmer for about 5 minutes Cook lasagna noodles, but make sure they are undercooked. During the baking process they will absorb the liquid from the meat sauce In a mixing bowl, mix ricotta cheese with the eggs using an electric mixer In another bowl, mix the 3 strong cheeses together Begin layering the lasagna in a 9”x13” pan. From bottom to top: A thin layer of meat sauce (about a ¼” – ⅛” thick layer) A layer of lasagna noodles (about 4 noodles) A layer of ricotta cheese (about ⅓ of the cheese mixture) 3 ⅓ cup mozzarella cheese ¾ cup of the strong cheese mix Repeat the layers for a total of 3 times Spray foil with nonstick spray to prevent sticking. Cover pan and bake at 375F for 25 minutes Remove foil and bake for another 25 minutes Recipe Notes 2 of the strong cheeses could be removed and instead use only 1 strong cheese with a total of 2.25 cups. Make sure you have a deep lasagna baking dish OR do not do 3 layers high lasagna. Powered by WP Ultimate...
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Posted by Tom Talks on Nov 2, 2017
Print Recipe Peanut Butter Banana Shake 450 Cal, 68g Carbs, 8g Fat, 30g Protein Servings 12oz Drink Ingredients 1 Banana1 cup Milk1/2 cup Fat free greek yogurt4 tbsp Peanut butter powder1 tbsp Honey Optional - Nutella- Ice To desired texture Servings 12oz Drink Ingredients 1 Banana1 cup Milk1/2 cup Fat free greek yogurt4 tbsp Peanut butter powder1 tbsp Honey Optional - Nutella- Ice To desired texture Instructions Blend all ingredients together Recipe Notes The peanut butter powder is key to reduce the total calories in this smoothie. Substituting peanut butter powder for regular peanut butter is a perfectly fine alternative. Powered by WP Ultimate...
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Posted by Tom Talks on Nov 2, 2017
Print Recipe Horseradish Deli Wraps 625 Cal. 50g Carb, 25g Fat, 49g Protein Servings servings Ingredients...
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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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