CUSTOM CONTEST PREP RECIPES

[tkav1980]

this mabe be good if ur on Phil's diet

from the pm i got from another member who is using a diet from phil i put together this recipe. I hope im accurate that this would be ok to eat on that diet.

get urself a nice tuna steak and just loffow the instrustions below.

1 tuna steak cut into 1 inch cubes
1 green bell pepper cut into strips 1 inch thick then cut into 1 inch by 1 inch squares
1 head of broccoli
1 red onion quartered

2 tbsp olive iol
1 tsp cajun seasoning
1 clove garlic minced


mix the oil garlic and seasoning in a big bowl then toss everything else in it until its coated.
stick it on a skewer and grill it. it makes awesome tuna kabobs. u can use chicken as well.

 

[tkav1980]

stuffed salmon!

4 salmon filets(sliced to make a pocket in each one)
1 lb jumbo lump crab meat
1 red bell pepper diced
2 shallots diced
1 ear of roasted corn cut off the cob
1/4 cup scallions chopped
2 tbsp old bay
1 egg
1 tsp worchestershire sauce
juice of one lime
1 tsp olive oil

first sautee all ur veggies in that olive oil for 2 or 3 min
in a big bowl combine everthing else including those veggies and mix by hand being careful not to break apart the lumps of crab meat.
carefuly spon the crab unto that pocket you made in the salmon.
on a non stick baking dish or one sprayed with pam season the salmon with salt and peper. swueeze a couple of lemons over top and sprinkle on some white wine.
bake for 25 min at 350.

 

[natabolic]

who ever said you have to eat eggs for breakfast. this is a pet peve of mine, come on lets be alittle adventerous..try this for breakfast.

2 large chicken breasts
1/2 cup feta cheese
1 cup raw spinach
1 red onion sliced into rings
1 red bell pepper (roasted = brush with olive oil, bake at 350 until soft) cut into strips.
salt/pepper
1 clove garlic minced.

cut each chicken breast almost in half and divide the rest of ur ingredients in 2.
stuff each breast with everything else and bake at 400 for 20 min.
this should keep you right on point with ur high fat high protien diet and its delicious.

BRO! That sounds great!

 

[ironman5151]

tkav: Your reciepes kick ass. Thanks for all your time.

 

[tkav1980]

shrimp and crab spring rolls.

1/2 lb shrimp, peeled, deveined, and roughly chopped
1/2 lb crab meat
1 pack vietnamise spring roll wrappers(theyre made out of rice, almost no carbs in each one theyre so thin)
1 head of cabbage chreaded
1 large carrot shreaded
1 shallot or small red onion finely diced
1 tbsp grated garlic
1 tbsp grated ginger
4 tbsp soy sauce
1 cup bean sprouts

take half the cabbage and everything else except the wrappers and mix it in a lagre bowl.
take one wrapper and soak it in HOT water for 20 seconds(now its ready to work with.
spoon the mix into the wrapper and roll it like a burrito.
use alittle extra water to seal it.
repeat until everything is gone.
now get a large skillet and add 1 tbsp of olive oil over high heat.
fry them until slightly brown.

sauce: sweet thai chilli dipping sauce.

1 tsp thai chili flakes
1 tsp red wine vinegar
2 tsp honey
1 tsp soy sauce
2 tsp sweet saki.
whisk them all together over low heat until thick like honey.

 

[ironman5151]

Have any decent pizza recipes with nutrtional facts?


Thanks for your time you spend posting recipes because I suck at cooking

 

[tkav1980]

Whole wheat pizza

4 1/2 cups King Arthur White Whole Wheat Flour
1 3/4 teaspoons salt
1 teaspoon instant yeast
1/4 cup olive oil
1 3/4 cups water, ice cold
a few tablespoons chopped herbs (optional)
Semolina flour or cornmeal for dusting
Stir together the flour, salt, and instant yeast in the bowl of an electric mixer. By hand stir in the oil and the cold water until the flour is all absorbed. Add the herbs. Switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl (to me it looks like a tornado). Add a touch of water or flour to reach the desired effect. The finished dough will be springy, elastic, and sticky, not just tacky.
Transfer the dough to a floured countertop. Cut the dough into 6 equal pieces and mold each into a ball. Rub each ball with olive oil and slip into plastic sandwich bags. Refrigerator overnight.
When you are ready to make pizza (anytime in the next few days), remove the desired number of dough balls from the refrigerator at least 1 hour before making the pizza. Keep them covered so they don't dry out.
At the same time place a baking stone on a rack in the lower third of the oven. Preheat the oven to 450 degrees (you can go hotter, but I like the results I get at 450). If you do not have a baking stone, you can use the back of a sheet pan, but do not preheat the pan.
Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal and get ready to shape your pizza dough. Uncover or unwrap the dough balls and dust them with flour. Working one at a time, gently press a dough round into a disk wide enough that you can bring it up onto your knuckles to thin out - you should be able to pull each round out to 12-inches or so. If the dough is being fussy and keeps springing back, let it rest for another 15-20 minutes. Place the pulled-out dough on the prepared sheet pan, and jerk the pan to make sure the dough will move around on the cornmeal ball-bearings (you don't want it to stick to the pan).
Add your toppings (less is more!) and slide the topped pizza onto the baking stone. Bake until the crust is crisp and nicely colored. Remove from the oven. I always finish with more freshly grate parmesan and a small drizzle of good quality extra-virgin olive oil.
Makes six 6-ounce pizza crusts.

next for the sauce

4 large ripe on the vine tomatos diced
2 cloves of garlic minced
1 tsb each of basil and oregano
1 small onion minced
1/4 cup red wine
1/2 small can tomatoe paste
2 tbsp olive oil
1/4 cup sugar or 2 whole peeled carrots

start in a big pot on medium high head with just the olive oil.
add onions and sautee for 2 min.
add garlic and sautee for 1 min.
next add the tomatoes and tomatoe paste.
once the tomato's start to break down add the rest of the ingredients.
if it gets to thick at any point just add alittle water.
your going to want to let this cook down for a good hour or so.
if you used carrots instead of sugar(to cut the acidity) remove them before you serve it.

no take the raw dough and roll it out onto a baking pan dusted with flour.
add as much sauce as you like then start thinking toppings.
any mixture of fresh veggies and meat will work great.
just remember all meat must be pre cooked before it goes on the pizza.
i use a mix of 1/4 cup of romano cheese with 1 cup of low fat mozzarella.
bake it at 450 for at least 10 min.
nutritional info for this kind of thing is tough because i dont know what your going to top it with, especially when your dealing with so many ingredients at such odd proportions. but i feel that this is the healthiest recipe for pizza i can come up with.

 

[ironman5151]

u rock dude thanks :f;od-smil

 

[tkav1980]

home made marinade for meat.(roasted shallot demiglaze)

3 large shallots peeled
3 cups veal stock
1 cup dry white wine
1 tbsp butter
salt and peper to taste
slurry(1 tsp water and one tsp corn starch whisked together)
1 bay leaf
1 minced clove of garlic
1 pinch of taragon
1 pinch of rosemary
1 pinch of thyme

first get your oven to 450. place the shallots whole on a non stick baking sheet or use alittle pam.
roast them at 450 for 10-15 min
in a stock pot(big ass pot) add the butter, then once it melts throw in the shallots and stir on high heat for 3-5 min.
next deglaze the pan with the white wine.
now add everything else starting with the veal stock, except for the slurry.
once everything is in the pot take a look at how high up the pot the liquid comes.

your going to reduce that liquid be 1/2 on low to medium heat.

once its reduced add the slurry, it acts as a thickening agent, and bring it to a boil for 3 min.

the butter and corn starch are neglegible in this recipe because of the small amount used compared to the other liquids. this demiglaze has alot of flavor so use it sparingly. if you want to use it on lamb however, substitute the white wine with port wine.

 

[WildBB]

Do you have any more chicken recipes for the crock pot/ slow cooker? I have been cooking chicken in the slow cooker for years... normally I like to leave it in there overnight - 6-8 hours. Any suggestions? I am open to anything that fits under TP4U's guidelines that set out earlier in the thread. The only thing I can't do is spicy

Thanks in advanced...

WildBB

 

[cjr04e]

yea im def in for some crock pot recipes as well....

 

[tkav1980]

well the first thing that comes to mind for me is a chicken stew.

2 lb chicken breast cut into cubes
1 cup baby carrots
1 large onion, diced
1 stalk celery chopped
4 large potatoes cut into 1 inch cubes
2 cups low sodium chicken stock
1 clove minced garlic
2 tbsp tomaote paste
1/2 tsp worchestershire sauce
salt, pepper, paprika, majoram, thyme, dill, to taste

you can finish up thos one in 2 hrs in the crock pot if you keep it on really low you can leave it to cook al night.

 

[WildBB]

Great TKAV1980...Thanks, I will try this!

 

[tkav1980]

no problem man im here to help. seriously guys keep firing away, with it being our busy season at work it might take me a day but i will get back to you.

 

[WildBB]

How about a new way to cook my egg whites?

 

[tkav1980]

egg white tamago!

get urself some sticky brown rice, and cook to package directions.

prep egg whites like your going to make an omlet and put them into a non stick baking dish with some fresh veggies chopped up(my favorite is red pepper, carrots, broccoli, and sharp provolove shreeded in).
bake slowly at 300 degrees until firm all the way through, about 15-20 min

get some seweed sushi wrappers, and slice the cooked eggs into 1 inch by 2 inch squares. make a football aboue 2 in long out of the sticky rice, and wrap around it with the seaweed that you cut into 1/2 inch thick strips. its like eggwhite and veggie tamago sushi.

 

[Designbuilt]

This is what I just had for lunch

I had a New York Strip and some Prawns on the BBQ. That's especially for Gooey because he showed that picture of the dessert he was eating and I was on two days of 0 carbs.

 

[tkav1980]

lol dude thats just not right

 

[WildBB]

egg white tamago!

get urself some sticky brown rice, and cook to package directions.

prep egg whites like your going to make an omlet and put them into a non stick baking dish with some fresh veggies chopped up(my favorite is red pepper, carrots, broccoli, and sharp provolove shreeded in).
bake slowly at 300 degrees until firm all the way through, about 15-20 min

get some seweed sushi wrappers, and slice the cooked eggs into 1 inch by 2 inch squares. make a football aboue 2 in long out of the sticky rice, and wrap around it with the seaweed that you cut into 1/2 inch thick strips. its like eggwhite and veggie tamago sushi.

I think I might try this one, but without the seafood. Thanks again definitely!

 

[tkav1980]

easy chicken recipe for guys that cant cook

this one is sooo easy and it tasts amazing.

1 lb chicken breasts
a couple of tomatoes sliced across like your going to put them on a burger
2 cloves of garlic finely chopped
8 leaves of fresh basil chopped
1 tbsp olive oil

put the chicken on a non stick baking sheet

put everything else in a large bowl and gently toss it, the tomatoes should be coated in garlic and basil.
lay the tomatoe slices slightly overlapping on the chicken and bake at 350 for 20 min.

this dish is so light and fresh, even for those guys eating so much chicken you want to puke when you look at the stuff, this will make you love chicken again.

if you want brown rice with it, mix this in the water of your rice before you put the water in the pot.

2 tbsp tomato paste
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika
1 tsp cumin
1 tsp olive oil
dash cayenne pepper.

this seasoned rice goes great with that chicken.