This thread has some recipes.

Slice onions/leeks, chop carrots, potatoes (veges can vary with whatever you like obv) and place in large roasting dish with lid (though i imagine anything that seals will work). Chuck in many sprigs of fresh thyme and a couple of bay leaves. Rub chicken with tablespoon of butter and season very well with salt and pepper (make it rain, a couple of teaspoons of salt). Add a glass of water and a glass of white wine. Place in 375F oven for 50mins with lid on. Remove lid, stir everything up and baste chicken with fat on top of gravy. Leave lid off and return to oven for 25-35 minutes until crispy on top and thigh juices run clear. Serve hot out of pan.

imo

ok bros here's some easiness. the first 2 especially take minimal time/effort.

this morning's random breakfast with **** I had

Ingredients:
-butter
-eggs
-tortillas
-mushrooms
-spinach
-swiss cheese
-hot sauce (optional)
-salt
-pepper

1. saute 1 or 2 sliced white mushrooms in butter on medium low-medium. add a handful of baby spinach when they're almost done (2 min?)and cook until wilted. remove everything and set aside.



2. beat 3 eggs with salt until uniform. don't overbeat.



3. microwave two flour tortillas for 20 seconds. throw the spinach and mushrooms on there.

4. using the same 9-10" nonstick as you did for the mushrooms, heat to medium low-medium and add some butter. when butter is about to turn brown, add eggs and run fork through eggs quickly and continuously while you move the pan back and forth. when eggs start to harden and don't replace themselves in the pan, add in shredded swiss (I forgot until after this time).

5. put eggs on tortilla and add sriracha if desired.








old bay blackened tilapia and roasted brussels sprouts

Ingredients:
-2 tilapia filets
-white rice
-brussels sprouts
-olive oil
-salt/pepper
-blackening mix
-grapeseed or vegetable oil
-sour cream or creme fraiche

1. cook white rice and set aside. I use a rice cooker for ultimate ease - you just add rice, add water, and wait 40 min.

2. get sprouts going. preheat oven to 400F and cut as many brussels sprouts as you want in half. dump them in a bowl, and add a healthy amount of salt, pepper, and olive oil. I didn't use measurements here but make sure you use enough salt. line a large baking sheet with foil, and spread the sprouts out. pop into the oven for 30 min, flipping once about 20 min into cooking.

3. after the sprouts are in the oven, make blackening mix. they're all similar. I used this one and added 1tbsp of Old Bay:

http://allrecipes.com/recipe/blackened-seasoning-mix/

rub the tilapia filets with the mix to liberally coat.

4. heat 2tbsp grapeseed/veg oil in large pan (stainless steel is what I used) on medium-high heat. cook tilapia for 2:30/side and don't move it around.



this dish could definitely be improved with a better sauce IMO, but this one is super quick/easy as is.



ribeye steak

OOT steak thread represent: http://forumserver.twoplustwo.com/34...-steak-836907/

Ingredients:
~1lb, ~1in thick ribeye
-grapeseed oil
-unsalted butter
-salt/pepper

there are several satisfactory methods detailed in that thread, but this is my preferred one.

1. take steak out of refrigerator and liberally rub with salt/pepper. let sit until close to room temp - about an hour.

2. preheat oven to 200F. put steak in oven until it reaches desired temp (use thermometer) - about 117F for me. remove steak and loosely cover with foil for 10 minutes.

3. heat 1tbsp grapeseed oil in stainless steel or cast iron pan on medhigh-high until oil is almost smoking. cook the edges of the steak for about 30s/edge to render some fat and get color, and then lay flat on one side. at the same time, tilt pan to one side and add 1tbsp of butter to where the oil pools up.

spoon the butter/oil over the steak continuously for about a minute, then flip and do the same for the other side. remove steak from heat and rest for 5-10 minutes.

Nuggetz--awesome.

I'll have to pop over to the OOT steak thread. Been eating tons of chicken and eggs lately. AND I've never really learned how to cook a good steak (gasp!)

nuggetz: I'm coming over to your place and eating some food. that all looks incredible. brt

Hilarious, yet predictable, that HF would sidetrack this thread into a discussion of the best way to eat protein powder. Nice that someone is getting it back on track (not that I ever ****ing cook anything myself).

I like to call this recipe Breakfast

Put some meat on a baking pan and put in oven for 15 minutes at 400°F



Cut some fruit, in this case tangelo and banana.



Take meat out of oven.



Laugh at fruit thief.



End up salvaging 4 slices of bacon and two sausage links for myself.

6c/40p/28f 580cal.

nuggetz vs Soulman cookoff FTW!!!! (?)

crash,

LOL

Shrog,

Tried this recipe today. JFC. I used smaller portions than you recommended and still struggled to finish the meal. Wasn't until I left the gym that I felt at all hungry again.

This is what I like to call Food that food eats to grow up to become food

I'll eat it because you guys tell me I have to.

2 small tomatoes, 4 carrots, handful of sweet peppers, one english cucumber, 3 ribs of celery.



Cut that ish up and put it in a container to travel with. Add hot sauce when eating.



59c/9p/2f 270 cal

Where F you find sausage/bacon with those macros?

I've made this twice now and it's really good...even people who don't care about macros/paleo loved it.

Beef Pot Roast, with Yams

I use a crock pot and it's real easy to put together - started one in a morning (Super Bowl day) and this weekend threw it in before bed for lunchtime (just kept it on warm in the AM).

You can use a crock pot or a dutch oven for this recipe; I used a crockpot. If using a dutch oven, steps 1 through 6 can be done in the dutch oven, then covered and transferred to a preheated 325°F for approximately 4.5 hours. Feel free to substitute another root vegetable for the yams—carrots or winter squash would work well.



Prep Time: 15 minutes
Cook time: 09h 00min
Yield: 3-4 servings

Ingredients:
bacon strips - 4, sliced into one-inch pieces
boneless beef chuck roast - 2 pounds
yams - 2 pounds, peeled and cut into one-inch cubes
prepared salsa - 16-ounce jar
chicken stock or water - 1 cup
sea salt - 1 Tbsp
freshly ground black pepper - 1 Tbsp

Preparation:


1.In a large skillet over medium heat, add bacon and cook about half way.
2.Season the roast with salt and pepper. Add the roast to the heated skillet with the bacon and brown, about 5 minutes. Turn the roast over and brown the other side, another 5 minutes. Remove skillet from heat.
3.Use tongs to remove the roast from the skillet and transfer to crock pot. Add yams to the skillet and toss in bacon fat until they are coated.
4.Transfer yams and bacon bits to the crock pot, lifting roast to set on top of the yams.
5.Top the roast with salsa and stock (or water).
6.Cook in crock pot on low for 9 hours or until roast is fork tender and easily pulls apart. (Cooking time will vary depending on the size of your roast and crock pot temperature.)
7.Using a slotted spoon, transfer roast and yams to a serving platter or plates. Garnish with the reserved salsa.

NOTE: Yams will be very soft, I usually fork mash them prior to eating. If you prefer firmer yams, add them to the crock pot half way through the cook time.

I'd be in for an H&F cook off.

Entries must have at least 33/33/33 p/c/f

MFP. I went and readded from the package and came up with:





4c/30p/38f 480cal.

Obv. trusting MFP is a mistake. Or the bacon package is wrong. Contains sugar yet has zero carbs. ok.

At least eh?

I'll make sure to snap some pics of the next gourmet meal I make. My current apartment is too damn small to have dinner guests so I'm reduced to making dinners at my friends' place if I wanna go all top chef.

Awesome. I usually only have it with one serving of some cereal. Occasionally when I refeed on Fridays, I'll pack it up with some more carbs. Love this stuff.

Maybe we should go tournament style and do matchups that involve you, nuggetz, and crash in separate standoffs? Leads up to the ultimate faceoff.

We can even shop each final challenger's face into this image.

Simple Salad

120g strawberries, 170g smoked salmon, couple big handfuls of spinach, balsamic vinegar.



23c/36p/16f 405 cal

I've been having one of these with lunch lately. I've never been a big veggie person, so I've slowly built in salads, broccoli, and asparagus into what I eat over the last 6 months. I honestly love eating this one:



It's just greens with a fat free honey dijon dressing and walnuts. Macros for one serving of each are 5p/14c/18f. Since I often plan my meals for the next day the night before in MFP, I just add whatever amount of walnuts I need to hit my fat goal.

Also, I'm going to make these this week, review to come:

http://mouthwateringmotivation.wordp...esecake-bites/

Cmon, man. Buying salad greens and putting bought dressing on them is not a recipe

Aidan confirmed jelly

Yeah, it's really hard to find sausage or bacon with a better than 1:1 protein:fat ratio. If carbs are < .5 manufacturers can round down to 0 iirc, which you see with a lot of stuff (notably Pam rounding cals down to 0). Since the bacon is only cured in what I suspect to be a fairly small amount of sugar I suspect that to be the case. Package is >>>>>> MFP.

Sorry about the derail. Will be following this thread closely, I want to become a much better cook than I am.