What's on your Menu Today (Thursday) RNYers - Day 4 of AMAW/CAMAW!

Ooh I like that idea... maybe some avocado....

Ahh, I forgot that. There was a layer of avocado!

As long as I have my wasabi/soy sauce, and the pickled ginger... I think I could anything you made that even remotely sounded like sushi!

(Although, I haven't had any since surgery, the times I've been to a sushi place since, I've ordered the sashimi appetizer, and it's been perfect for me!)

I'm with you Pam on the Wasabi and pickled ginger. I just got an order in from Japan for the real Wasabi. 99% of the stuff we buy here in the states is cut with other products like horse radish. This stuff is so hot that one little droplet will clear your nose out in about 1/2 a second!

QOTD:  not doing AMAW/CAMAW, but one of my favorite dense proteins is TJ's turkey meatballs.  Three of those fill me up for hours.  I also like steak.  Sirloin.  My favorite way to cook it is grilling it.  In the winter, i use a grill pan (has ridges that the fat drips off of - and they make "grill marks" on the meat).  I have a gas stove, so using a grill pan on that pretty much mimics a gas grill (alas - not a charcoal grill though - the best!)

19 months out

B:  Triple Zero vanilla yogurt with 10 raspberries and 1 T Kashi Crunch granola

S:  coffee with half & half, peach melba protein shake (double)

L:  1 C cottage cheese

D:  probably turkey meatballs, coleslaw made with sesame-miso vinaigrette

maybe another Greek yogurt later if i can afford the calories

So, I don't get it... I've tried numerous types of meatballs... and even made some at home that didn't have ANY breading in them at all, and everytime I get STUCK!

I can eat ground beef, and ground sausage with no problem... but when I put them together with an egg and some cheeses/spices, they don't work! It's very frustrating!

Maybe whatever type of meat you are using to make the meatballs, you can use a fattier cut so that when you cook them they will come more moist. I'm not saying that you are over cooking your meatballs but if you are using a real lean cut of meat it's almost impossible for them to stay moist through the cooking process. I have had the same issues so I tried meats with more fat content and shazam! they came out great! Good luck. Let me know if this helps at all.

Do you have an Instant Pot? I had a bag of crappy turkey meatballs floating around my freezer that I wasn't eating because I didn't like them...had somewhere to go and needed to bring a dish, so pressure cooked them with teriyaki sauce and they came out amazing... the steam and pressure made them so much more tender and moist....

Meatballs can be dry, or too dense...small bites and chew, chew, chew.... that being said, somethings just don't agree, for me it is cold cuts...am I capable of eating them? yes, but never feels great.... that is why that thick sliced Turkey from Trader Joe's JB posted is gold- moist and yummy and convenient...

I'm starting to think I'm the last person on earth who's heard about the thick sliced turkey!   I'll head down to Trader Joe's this weekend and pick some up!

QOTD:  Fav dense proteins in order would probably be:  Good steak, bacon, shrimp, fish, crockpot roast beef, chicken, tuna, pork (sometimes pork doesn't sit so well in my pouch).

B:  Decaf coffee w/GNC vanilla cream protein powder

L:  3 oz. pulled pork

S:  Chocolate premier protein

D:  3 oz. stirfy beef & chicken (meat only picked out the veggies)

E:  Day off since I started work at 6 a.m. and have a meeting to go to tonight so no time in between work and meeting.