MM where you at!!1 I need some ideas
**walks in, bleary eyed, stumbling a lil bit** ~hic~ heyyyy gurlllll!!!!
WHEWWEEEE!!!! Damn partying is no JOKE!!! Feel like I could sleep till tomorrow! But I got way too much **** to get ready today for next week!
I'm going to do baked chicken breasts - seasoned with sage and thyme and smothered in cream of chicken soup after I pan sear them. And also some spaghetti mac - kicked up sauce w/ground turkey and extra italian seasoning - will use elbow pasta or rotellini.
And umm - DATS ALL FOLKS!!!!
WHEWWEEEE!!!! Damn partying is no JOKE!!! Feel like I could sleep till tomorrow! But I got way too much **** to get ready today for next week!
I'm going to do baked chicken breasts - seasoned with sage and thyme and smothered in cream of chicken soup after I pan sear them. And also some spaghetti mac - kicked up sauce w/ground turkey and extra italian seasoning - will use elbow pasta or rotellini.
And umm - DATS ALL FOLKS!!!!
I don't just have issues, I have subscriptions! I'm saving on the newsstand price....... 
Check out my dating mis - adventures at: http://1macdatinggame.blogspot.com/
My feezer is low so I'm cooking today whether I like it or not. I'm going to stew down some boneless pork chops Trinidadian style.
I'll also be doing meatballs, meat loaf, and burger patties with a combo of ground chicken, lean ground beef and ground turkey. All for the freezer. I have skinless boneless chicken thighs too but I'm not sure what I'll do with them yet. Last, some of Ms #1MM's salmon croquettes.
Sounds like a lot but most of it goes in the oven together then to the freezer. With oven roasting bags and aluminum foil, clean up is simple.
I'll also be doing meatballs, meat loaf, and burger patties with a combo of ground chicken, lean ground beef and ground turkey. All for the freezer. I have skinless boneless chicken thighs too but I'm not sure what I'll do with them yet. Last, some of Ms #1MM's salmon croquettes.
Sounds like a lot but most of it goes in the oven together then to the freezer. With oven roasting bags and aluminum foil, clean up is simple.
MSW Roux-En-Y Gastric Bypass: Eat sensibly & enjoy moderation
Links: Are you a compulsive eater? for help OA meets on-line Keep Coming Back, One Day At a Time Overeaters Anonymous
L
V'N MY RNY. WORKING FOR ME BECAUSE I WORK FOR IT.
Not so much a recipe as back to my West Indian roots. I've just altered it a little post op. I use a family pack of chops 6-8, percision is not important. you can use any meat you prefer. Makes a nice brown stew chicken, beef, pork, or lamb even liver.
Traditional
*Meat, any kind
*Thyme, 1 sprig fresh or about a tsp ground
*1 Bay leaf
*1 Onion, medium sliced thin
*1 garlic clove, minced
*Salt to taste
*Black pepper to taste
*Cooking wine or wine vinegar
*Tbsp cooking oil
*2 Tsps sugar or browning sauce
*Optional - 1 Tomato small, peeled and diced, or a tbsp of tomato paste, or a qurter cup canned chopped tomato product
Traditional
*Trim and rinse meat. Moisten with wine or wine vinegar and add seasonings except tomato. Let marinade at least four hour or over night for best flavor.
*Heat pot with oil on medium high --works best with a cast iron dutch oven or any pot that takes high heat well
*meanwhile, Separate meat from seasonings in marinade
*When the oil is good and hot sprinkle sugar and let it carmelize into a browning sauce or add browning sauce
*When the sugar darkens or immediatly after adding browning sauce, swirl the contents around the bottom of the pan to coat
*Immediately add meat only stirring freqently to brown all sides
*Reduce heat to medium, continue to stir until you have desired darkness in color
*Add marinade and all seasonings then rinse marinading dish with a cup of water and add the liquid to pot
*Add tomato
*Reduce heat to medium low, cover allowing steam to vent, coo****ill tender and liquid becomes gravy, add more liquid during cooking if you desire more gravy
*remove thyme and bay leaf before serving
My Post op variation:
*Trim all visible fat from meat
*Substitute onion and garlic powder if low carbing
* Use only 1 tsp browning sauce if low carbiing
*Substitute Pam instead of oil
*Trim and rinse meat. Moisten with wine or wine vinegar and add seasonings except tomato. Let marinade at least four hour or over night for best flavor.
*Heat pot sprayed liberally with Pam --works best with a cast iron dutch oven or any pot that takes high heat well
*meanwhile, Separate meat from seasonings in marinade
*When Pam begins to darken add browning sauce
*When swirl the contents around the bottom of the pan to coat
*Immediately add meat only stirring freqently to brown all sides
*Reduce heat to medium, continue to stir until you have desired darkness in color
*Add marinade and all seasonings then rinse marinading dish with a cup of water and add the liquid to pot
*Add tomato
*Reduce heat to medium low, cover allowing steam to vent, coo****ill tender and liquid becomes gravy, add more liquid during cooking if you desire more gravy
*remove thyme and bay leaf before serving
Variation for liver:
*Omit oil
*Fry bacon and remove when crisp
*Pour off excess bacon grease
*Cook liver per above
*Crumble bacon over finished liver
Variation for curry:
*Omit sugar, browning sauce, tomato
*Add 1 Potato, large diced
*Add 1 tbsp curry to seasoning marinade
*Heat pan on medium heat
*Brown curry in oil or Pam before adding meat being careful not to burn it
*Cook per above adding potato with marinade
Let me know how it turns out.
Traditional
*Meat, any kind
*Thyme, 1 sprig fresh or about a tsp ground
*1 Bay leaf
*1 Onion, medium sliced thin
*1 garlic clove, minced
*Salt to taste
*Black pepper to taste
*Cooking wine or wine vinegar
*Tbsp cooking oil
*2 Tsps sugar or browning sauce
*Optional - 1 Tomato small, peeled and diced, or a tbsp of tomato paste, or a qurter cup canned chopped tomato product
Traditional
*Trim and rinse meat. Moisten with wine or wine vinegar and add seasonings except tomato. Let marinade at least four hour or over night for best flavor.
*Heat pot with oil on medium high --works best with a cast iron dutch oven or any pot that takes high heat well
*meanwhile, Separate meat from seasonings in marinade
*When the oil is good and hot sprinkle sugar and let it carmelize into a browning sauce or add browning sauce
*When the sugar darkens or immediatly after adding browning sauce, swirl the contents around the bottom of the pan to coat
*Immediately add meat only stirring freqently to brown all sides
*Reduce heat to medium, continue to stir until you have desired darkness in color
*Add marinade and all seasonings then rinse marinading dish with a cup of water and add the liquid to pot
*Add tomato
*Reduce heat to medium low, cover allowing steam to vent, coo****ill tender and liquid becomes gravy, add more liquid during cooking if you desire more gravy
*remove thyme and bay leaf before serving
My Post op variation:
*Trim all visible fat from meat
*Substitute onion and garlic powder if low carbing
* Use only 1 tsp browning sauce if low carbiing
*Substitute Pam instead of oil
*Trim and rinse meat. Moisten with wine or wine vinegar and add seasonings except tomato. Let marinade at least four hour or over night for best flavor.
*Heat pot sprayed liberally with Pam --works best with a cast iron dutch oven or any pot that takes high heat well
*meanwhile, Separate meat from seasonings in marinade
*When Pam begins to darken add browning sauce
*When swirl the contents around the bottom of the pan to coat
*Immediately add meat only stirring freqently to brown all sides
*Reduce heat to medium, continue to stir until you have desired darkness in color
*Add marinade and all seasonings then rinse marinading dish with a cup of water and add the liquid to pot
*Add tomato
*Reduce heat to medium low, cover allowing steam to vent, coo****ill tender and liquid becomes gravy, add more liquid during cooking if you desire more gravy
*remove thyme and bay leaf before serving
Variation for liver:
*Omit oil
*Fry bacon and remove when crisp
*Pour off excess bacon grease
*Cook liver per above
*Crumble bacon over finished liver
Variation for curry:
*Omit sugar, browning sauce, tomato
*Add 1 Potato, large diced
*Add 1 tbsp curry to seasoning marinade
*Heat pan on medium heat
*Brown curry in oil or Pam before adding meat being careful not to burn it
*Cook per above adding potato with marinade
Let me know how it turns out.
Hey Everybody!
Kinda last postin - but better late than never right? lol - okay todays menu chiptole pepper flavored pork chops, baked potatoes, gourmet chopped salad. And Trina you are having way to much fun on Saturday nights - lol - i just wish i could hang out with you. My night out is Friday and on Saturday's is when I usually stay in and do movie night. Anyways hope everyone is enjoying their Sunday and I wish everyone a blessed week.
DJ
Kinda last postin - but better late than never right? lol - okay todays menu chiptole pepper flavored pork chops, baked potatoes, gourmet chopped salad. And Trina you are having way to much fun on Saturday nights - lol - i just wish i could hang out with you. My night out is Friday and on Saturday's is when I usually stay in and do movie night. Anyways hope everyone is enjoying their Sunday and I wish everyone a blessed week.
DJ
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