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600 calories of stuff that no one is the least but interested in hearing about





Safety, Situational Awareness and proficiency.



Neck Ties, Hats and ammo brass, Never ,ever touch'em w/o asking first
 
Posts: 52320 | Location: Henry County , Il | Registered: February 10, 2004Reply With QuoteReport This Post
Eye on the
Silver Lining
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Bendable, why would you write that without the actual meal? I think there are quite a few of us that have been quietly watching your progress on your new diet with interest.
For my fam, I made a chicken pot pie from “scratch”, using chicken juices from a bird I made a few days ago, and the leftover meat mixed with veggies (carrots, onions, corn, etc). The crust was prefab, though. No good at pics, sorry.
There was a guy here that did some amazing meal platings.. sounded good and looked great..I’ll have to look back and see who it was.


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Posts: 4763 | Registered: October 24, 2005Reply With QuoteReport This Post
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Tonight I'm going to cook a pot of Red Beans seasoned with smoked sausage , Tasso , and Onion .
 
Posts: 2962 | Location: Down in Louisiana . | Registered: February 27, 2009Reply With QuoteReport This Post
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Tonight I made a new recipe I found and decided to try and it was pretty good. It is called “One Pot Mexican Chicken and Rice.” Basically onions, garlic, chicken, rice, enchilada sauce, can of tomatoes and chiles, and cheese. Then topped with what you want and I topped with sour cream and avocado. Nothing fancy; just easy to make and tasted good.





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Posts: 7848 | Location: The Lone Star State | Registered: July 07, 2008Reply With QuoteReport This Post
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Now THAT looks quite tasty Mike. Might have to give that a shot although I'd have to either find very mild green chilis or skip them entirely as I don't tolerate chili spice very well. Roll Eyes



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Posts: 14672 | Location: Black Hills of South Dakota | Registered: June 20, 2010Reply With QuoteReport This Post
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quote:
Originally posted by bald1:
Now THAT looks quite tasty Mike. Might have to give that a shot although I'd have to either find very mild green chilis or skip them entirely as I don't tolerate chili spice very well. Roll Eyes


It wasn’t spicy; however, I can tolerate very spicy food. My wife can’t anymore so I now make things mild. I used mild enchilada sauce and mild tomatoes and chili. HERE is the recipe.




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Posts: 7848 | Location: The Lone Star State | Registered: July 07, 2008Reply With QuoteReport This Post
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quote:
Originally posted by StorminNormin:

It wasn’t spicy; however, I can tolerate very spicy food. My wife can’t anymore so I now make things mild. I used mild enchilada sauce and mild tomatoes and chili. HERE is the recipe.


Got it. Thanks!

Here for the weekend meals we've got teriyaki-pineapple marinated pork tenderloin, Southern fried cabbage, and Spaghetti aglio e olio dishes planned. Nothing real fancy. Just good eats. Big Grin



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Posts: 14672 | Location: Black Hills of South Dakota | Registered: June 20, 2010Reply With QuoteReport This Post
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Following up on the previous post above, here are the pork tenderloin and fried cabbage dishes getting prepped for an early dinner today. Big Grin






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Posts: 14672 | Location: Black Hills of South Dakota | Registered: June 20, 2010Reply With QuoteReport This Post
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That cabbage looks amazing. Any chance of getting a recipe?

Jim


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Posts: 9663 | Location: The right side of Washington State | Registered: September 14, 2008Reply With QuoteReport This Post
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Hickory smoked pork(Boston Butt) with mashed spuds and pork gravy, baked spinach casserole, and finished with some Southern Blackberry cobbler ice cream. Maybe even a "combat nap" in my recliner after supper.
 
Posts: 6230 | Location: Az | Registered: May 27, 2005Reply With QuoteReport This Post
always with a hat or sunscreen
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quote:
Originally posted by Jimbo54:
That cabbage looks amazing. Any chance of getting a recipe?


Jim,
It is quite simple. For mine I used 5 very thick slices of bacon, one whole sweet onion, and a small head of cabbage in a cast iron skillet. I waited until the cabbage was about half cooked before adding the crumbled crisp bacon back in though.




Certifiable member of the gun toting, septuagenarian, bucket list workin', crazed retiree, bald is beautiful club!
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Posts: 14672 | Location: Black Hills of South Dakota | Registered: June 20, 2010Reply With QuoteReport This Post
Crusty old
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quote:
Originally posted by bald1:
quote:
Originally posted by Jimbo54:
That cabbage looks amazing. Any chance of getting a recipe?


Jim,
It is quite simple. For mine I used 5 very thick slices of bacon, one whole sweet onion, and a small head of cabbage in a cast iron skillet. I waited until the cabbage was about half cooked before adding the crumbled crisp bacon back in though.



Thanks, we'll give it go.

Jim


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Posts: 9663 | Location: The right side of Washington State | Registered: September 14, 2008Reply With QuoteReport This Post
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Jim,
Also some folks like adding smoked sausage or other protein they like to augment the bacon in the fried cabbage.
--Bob



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Posts: 14672 | Location: Black Hills of South Dakota | Registered: June 20, 2010Reply With QuoteReport This Post
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Tonight I’m making crock pot pot roast.
2 1/2 pound of roast
Three potatos cut into chunks
Half an onion
Baby carrots (but my picky eaters won’t eat them-so none today)
Little (1/2 tsp) minced garlic
One jar of pace picante sauce (mild- picky eaters here also hate spices)

All of it goes into the crock pot in the order given, and set on low all day

Sometimes I cut the meat into chunks if the meat is more then 3 lbs -so it’ll fit.




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Posts: 10008 | Location: Temple, Texas! | Registered: October 07, 2006Reply With QuoteReport This Post
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quote:
Originally posted by bald1:
Following up on the previous post above, here are the pork tenderloin and fried cabbage dishes getting prepped for an early dinner today. Big Grin


Looks fantastic! I really love fried/sautéed cabbage side dishes. I have a recipe for one I really like and the leftovers of it go great as a side with scrambled eggs and toast for breakfast. I will give this one a try!




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Posts: 7848 | Location: The Lone Star State | Registered: July 07, 2008Reply With QuoteReport This Post
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quote:
Originally posted by MikeinNC:
Tonight I’m making crock pot pot roast.
2 1/2 pound of roast
Three potatos cut into chunks
Half an onion
Baby carrots (but my picky eaters won’t eat them-so none today)
Little (1/2 tsp) minced garlic
One jar of pace picante sauce (mild- picky eaters here also hate spices)

All of it goes into the crock pot in the order given, and set on low all day

Sometimes I cut the meat into chunks if the meat is more then 3 lbs -so it’ll fit.



I have done crock pot recipes, but never seen some type of bag liner used. Please educate me on the purpose. Thanks!




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Posts: 7848 | Location: The Lone Star State | Registered: July 07, 2008Reply With QuoteReport This Post
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Crockpot stays clean, toss bag when done.




 
Posts: 10969 | Location: Texas | Registered: January 29, 2003Reply With QuoteReport This Post
אַרְיֵה
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quote:
Originally posted by StorminNormin:

I have done crock pot recipes, but never seen some type of bag liner used. Please educate me on the purpose. Thanks!
You can find them at Walmart or your grocery store, same aisle as wax paper, Saran Wrap, etc.

Amazon has them too.

Cleaning the crockpot is a quick wipe with a damp cloth.





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Posts: 27716 | Location: Central Florida, Orlando area | Registered: January 03, 2010Reply With QuoteReport This Post
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Just cut a ton of New York strips… Sharpened the knives and went to work this morning.



Next up, a dozen brisket blended burgers on the grill along with some homemade potato salad.





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Posts: 25877 | Location: dughouse | Registered: February 04, 2003Reply With QuoteReport This Post
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quote:
Originally posted by bald1:
quote:
Originally posted by Jimbo54:
That cabbage looks amazing. Any chance of getting a recipe?


Jim,
It is quite simple. For mine I used 5 very thick slices of bacon, one whole sweet onion, and a small head of cabbage in a cast iron skillet. I waited until the cabbage was about half cooked before adding the crumbled crisp bacon back in though.





I will have to give this a try, as I love all of the ingredients.
 
Posts: 6230 | Location: Az | Registered: May 27, 2005Reply With QuoteReport This Post
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