Dinner, lunch and snacks ready to go. Paneer tikka masala and roasted red pepper spaghetti. Still 411 calorie wiggle room a day.
Dinner, lunch and snacks ready to go. Paneer tikka masala and roasted red pepper spaghetti. Still 411 calorie wiggle room a day.
by jennafromearth
1 Comment
jennafromearth
Tikka Masala: This is a really bastardized version and not authentic at all. I just throw all the ingredients into a crockpot for four hours, then throw it on top of rice. It’s really good with cauliflower rice but cauliflower doesn’t hold up well for meal prep.
Bell Pepper spaghetti: I broil the peppers skin side up for ten minutes then leave them in an airtight container for 30 minutes to steam themselves in their own heat. I peel the skins off. I usually use red bell peppers but I had a lot of yellow and orange peppers to use up. I also roast an entire head of garlic with the top cut off for 30th minutes at 450 F. The garlic needs to cool for 20ish minutes after before squeezing the cloves out of their skin. I sautée the diced onion in olive oil for a few minutes before adding the peppers and garlic in for a few minutes. This mixture goes into a food processor to be puréed. I sautée the mushrooms in a little bit of butter before adding the pepper mix, broth and cream into the pan that has the mushrooms. I add tomato paste to thicken the mixture, then add the spinach and only cook until it’s wilted. Add spaghetti, mix in until coated. Top with feta. I would add another head of garlic next time. I ended up putting garlic salt and pepper in this.
Broccoli is tossed in lemon olive oil, garlic salt and nutritional yeast. I don’t track my sodium so I usually don’t track the garlic salt.
Pocky is 60 calories and cheese vary from 35-70 calories.
1 Comment
Tikka Masala:
This is a really bastardized version and not authentic at all. I just throw all the ingredients into a crockpot for four hours, then throw it on top of rice. It’s really good with cauliflower rice but cauliflower doesn’t hold up well for meal prep.
Bell Pepper spaghetti:
I broil the peppers skin side up for ten minutes then leave them in an airtight container for 30 minutes to steam themselves in their own heat. I peel the skins off. I usually use red bell peppers but I had a lot of yellow and orange peppers to use up. I also roast an entire head of garlic with the top cut off for 30th minutes at 450 F. The garlic needs to cool for 20ish minutes after before squeezing the cloves out of their skin. I sautée the diced onion in olive oil for a few minutes before adding the peppers and garlic in for a few minutes. This mixture goes into a food processor to be puréed. I sautée the mushrooms in a little bit of butter before adding the pepper mix, broth and cream into the pan that has the mushrooms. I add tomato paste to thicken the mixture, then add the spinach and only cook until it’s wilted. Add spaghetti, mix in until coated. Top with feta. I would add another head of garlic next time. I ended up putting garlic salt and pepper in this.
Broccoli is tossed in lemon olive oil, garlic salt and nutritional yeast. I don’t track my sodium so I usually don’t track the garlic salt.
Pocky is 60 calories and cheese vary from 35-70 calories.