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  1. #21
    Senior Member
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    Nov 2014
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    These look good but are too complicated for me, have anything easier to make?
    In the butt

  2. #22
    Elite tunafisherman's Avatar
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    May 2015
    Nice try LE
    Thanked 683 Times in 382 Posts
    Any more recipes? I am working on cooking for the wife... something healthy and tasty.

    We use salmon filets quite a bit. We also have a lot of chicken recipes I can post up here later today.

  3. #23
    Member DJSMITH's Avatar
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    Nov 2015
    Thanked 20 Times in 12 Posts
    Starkist Albacore White Tuna in water + cholula

    Game over
    So full, So hungry.

  4. #24
    Elite saltylifter's Avatar
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    Jan 2016
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    Always looking for different ways to cook. good looking out. I am going to cook it tonight.

  5. #25
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    Feb 2016
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    I got so hungry after watching all photos. I had an omelet with salmon and grated cheese and after cottage cheese with banana - great lunch!

  6. #26
    Elite ToolSteel's Avatar
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    Mar 2015
    Squatting in the curl rack
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    ToolSteel's "Shut up and eat it" chilli:

    1lb ground beef
    2lbs ground turkey
    2 cans chilli beans
    1 can black beans
    2 large onions
    1 pack chilli seasoning

    1: cook the meat with onion
    2: drain fat
    3: add beans and seasoning
    4: shut up and eat it

    Macros: yes
    You can't inject wisdom

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  8. #27
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    Mar 2017
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    simple recipe, I am definitely making some! thx

  9. #28
    Lady Member Gwynn's Avatar
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    Jul 2017
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    This is awesome, thanks for the recipes! I will definitely make salmon this weekend!
    Cillian Murphy <3

  10. #29
    Lady Member Zombialja Bones's Avatar
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    Jul 2017
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    Buckwheat pizza, something that I've recently been experimenting with..


    Ingredients for the base dough..
    - 300g of pure buckwheat flour (150g is enough for one pizza)
    - pinch of salt
    - half of 1 yeast cube
    - pinch of sugar
    - bit of olive oil/regular oil (whatever suits you better)
    - water

    - take a bowl and put buckwheat flour, salt, oil in it, mix it.
    - take a regular 2dcl cup and pour warm to hot water in it, then add half of a yeast cube and sugar {when it starts reacting you pour it in the mix}
    - use a machine or stir it by hand until you get a mix that isn't clumped up.
    - cover it with a lid or put a small cloth over the bowl and let it rest for 45mins in a warm spot {preferably atop the stove with the oven beginning to heat up}
    [don't let any doors or windows open, it'll affect the rising of the dough signifigantly]

    Ingredients for the sauce..
    - tomato pulp
    - pinch of origano
    - pinch of salt
    - pinch of sugar
    - 2 garlic cloves (or more if you like)
    - table spoon of olive oil

    - take a small ceramic bowl
    - pour in the pulp and everything else, mix it with a spoon
    - while the douch is rising, place the ceramic bowl into the oven for 10mins
    - take out, mix again
    - to cool it down, pour cold water in the sink, just enough to not tip the bowl over

    Take a shallow baking dish, lay over it baking paper. Pour some olive/regular oil on it and spread it around evenly. The buckwheat dough isn't like the regular, so take a spoon and take as much as you'll need and spread it out - for avoiding sticking to the spoon & making holes in the process, pour a bit of oil over it. Once that's done, pour on the sauce and sread that out.

    The rest of the toppings are as follows:

    Regular pepperoni/ham/salami/chicken/minced meat/ etc. pizza
    - meat atop first, you put that in the oven for 6 minutes
    - taken out and then you put on cheese, mushrooms, olives, then eggs - and bake it for another 6 minutes. (you can place nacho cheese on a minute before you take it out)
    - take a plate and bon appetit.
    - origano is put on last, make sure you sprinke it manually for it to release the full flavour

    Seafood pizza:
    - tomato sauce and cheese first baked for 5&1/2 minutes
    - clams, squids, shrimps, etc, etc. on, baked for another 5&1/2 to 6 minutes tops.
    - origano [same as with regular]

  11. #30
    Moderator-San Jin's Avatar
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    Jan 2017
    Far East
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    Easy. Fast. Tastes good.

    1kg 90% lean ground chicken.
    3/4 large head of cabbage thinly cut/shredded.
    2 TBLS Olive oil
    1/2 cup whole grain mustard (Maille)

    cook the chicken with oil. Add cabbage and mustard when close to fully cooked. Stir.

    Cook cabbage until just wilted.

    Salt to taste.

    That plus rice= days worth of eating for me.

    On my third kilo in 10 days. Still liking it.

    Freezes/reheats well.

    We live on an island of knowledge surrounded
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    As our island of knowledge grows,
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  13. #31
    Elite HollyWoodCole's Avatar
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    Apr 2012
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    HWC's Company is Coming Grilled Salmon

    I typically buy a 2lb filet of salmon so I can cut it up as I see fit. Some of these items I've never actually measured, I just make it on the fly and have never been disappointed.

    Sauce Prep:
    3/4 cup of mustard
    Sea Salt
    Crushed Black Pepper
    Touch of dill seasoning (don't overdo this one)
    1/2 cup of bourbon
    1 tsp of honey
    Cut up your salmon filet, and brush on the sauce.

    Grill Prep:
    1 hour before firing up the grill, soak apple wood chips in water
    Stack up and fire up charcoal as usual
    Allow coals to get gray/white for the most part
    Push coals to the outside of the grill in a ring
    Shake off the water and put apple wood chips in a few places around the coal ring, I only use a couple of handfuls.
    In the center of the ring put down a large aluminum pie pan
    Fill pie pan with water

    Place your seasoned filets over the pan to cook
    I typically use this opportunity to make sure the meat is fully coated with sauce
    Allow to cook for 6 minutes, flip, re-brush sauce onto the salmon
    Allow to finish for the last 6 minutes and boom you've got some bad ass salmon on your hands
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    Jin (08-14-2018)

  15. #32
    Senior Member notsoswoleCPA's Avatar
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    Mar 2018
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    My wife is currently down and out with a cold, so I made a vegetable soup with beef in the Instant Pot.

    Olive Oil to coat pan
    1.5 pounds of stew meat
    1 bottle of spicy V8 juice - 64 ounces
    Frozen mixed vegetables (I'll explain how I measured them later)
    2 tablespoons of better than bullion

    1. Set the Instant Pot to Sautee, add olive oil, then brown the stew meat (I purchased mine cubed). Note, I did brown the meat in batches to make it easier versus overcrowding the bottom of the pot.
    2. After all the meat is browned, turn off the instant pot, return all the meat to the pot, and add in the better than bullion and V8 juice
    3. I added frozen mixed vegetables until my liquid level hit the 10 cup point on the Instant Pot. Sorry for the imprecise eyeball method, but it works
    4. Cover, set for manual, high, 35 minutes, then let cook. After the timer goes off, unplug the instant pot and let the pressure release naturally (about another 30 minutes)
    5. After the pressure has released naturally, serve up and enjoy

    Now, the V8 Juice in a vegetable soup trick was taught to me by a nutritionist because she claimed it was healthier than just using tomato juice as a base. IDK if she is telling the truth or not, but this comes out pretty good for a quick meal during cold and flu season.

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  17. #33
    Elite Texan69's Avatar
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    Nov 2017
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    • Below is a decent clean eating carrot cake protein bar recipe, taste delicious
    • 1 cup oat flower
    • 2 scoop vanilla protein powder (whey isolate)
    • 2 tablespoons cinnamon
    • ½ tsp baking soda
    • ⅛ tsp allspice, ground
    • ⅛ tsp nutmeg
    • 4 large egg whites
    • ¾ cup powdered Stevia
    • 1 cup grated carrots, raw
    • 4 oz water
    • Preheat oven to 350
    • Mix flour, whey protein, cinnamon, allspice, nutmeg, baking soda and salt together in a bowl.
    • Mix egg whites, Splenda, baby food carrots and water in bowl.
    • Add wet ingredients to dry ingredients and mix together.
    • Spray glass pyrex dish with non-stick butter spray.
    • Pour ingredients into dish.
    • Bake 20-30 minutes.

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  19. #34
    Elite BrotherJ's Avatar
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    Feb 2018
    Surface of the Sun
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    Replying to this thread rather than starting a new one - there's already some excellent recipes here!

    When you're bulking and don't give a shit:
    Beef Stroganoff
    1 Package of Egg Noodles
    2-3 large steaks (any cut, usually the cheap ones suffice since we aren't grilling and marinate the shit out of it)
    1 bottle-ish of wine
    3-4tlbs of mustard (get the fancy deli mustard)
    3/4ish package of cream cheese
    1 stick of butter (for different uses)
    1 package of pre-sliced mushrooms
    3/4 onion
    1/2 tbsp of red pepper flakes
    1/2 - 3/4 cup of sour cream
    3/4ish cup approx of flour
    Beef broth (will need to eyeball it)
    Olive oil for frying

    Cut steak into small 1'' or .5'' pieces and marinate for 15-30 mins in 1/3 bottle of wine (or 2 cups whatever)
    Dice your onion and cook until translucent, set aside
    Brown your steak, set aside w/onions - save your wine marinade
    1-2 tbsp of butter and cook mushrooms, set aside separate from steak/onions
    Now the tricky part - use 1/2 stick or so of butter and 3/4 cup of flour and make a roux (cook until a nice brown color)
    Slowly add beef broth while stirring into your roux - keep going until the roux is now expanded and a good base for our stroganoff
    Add your wine marinade and slowly stir
    Add steak and onion mix
    Add red pepper flakes
    Add mustard
    Simmer on low for 1 hour
    With 15 mins to go finish boiling your noodles, drain under hot water and set aside
    Add mushrooms, sour cream, and cream cheese to your stroganoff now, stir and serve over the egg noodles. Add in french bread or sourdough if you want.
    Tips - salt and pepper things as you cook and you won't need to add any at the end

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  21. #35
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    Aug 2019
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    Here is one that is easy and you can modify it to your tastes.

    Breakfast protien bars

    2 cups chopped walnuts
    2 cups dried fruit
    1 cup rolled oats
    1 cup honey
    1 cup protien powder
    3-4 cups peanut butter
    Optional: 1 cup chocolate chips

    Mix all ingredents in bowl, put it in a baking pan and chill for one hour. Pull it out, cut into sqaures and put it in a container in fridge.

    Good for a quick bite out the door. Beware it is loaded in peanut butter, aside from that it will fuel you for a few hours curbing cravings of empty calories.

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  23. #36
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    Sep 2019
    Thanked 8 Times in 2 Posts
    I couldn't even make it past 3 recipe's before getting hungry. I'm making this tomorrow 👍

  24. #37
    Elite Thatgoodfellow's Avatar
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    Aug 2018
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    Revive this thread people I need more ideas in my life other then boring ass chicken thighs and jasmine rice!

  25. #38
    Elite Iron1's Avatar
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    Oct 2013
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    I made this one a few weeks ago and can confirm, it's the best tomato soup I've ever had. I simmered mine down to a thicker texture but you can adjust yours depending on your preference.

    Best Tomato Soup Ever


    1 medium white or yellow onion
    6 tablespoons (3/4 stick) butter (I did not use as much butter to sauté the onions)
    Two 14.5-ounce cans diced tomatoes (I find “Fire Roasted Diced Tomatoes are better)
    One 46-ounce bottle or can tomato juice
    3 to 6 tablespoons sugar
    1 or 2 tablespoons chicken base, or 3 chicken bouillon cubes
    Freshly ground black pepper
    1 cup sherry, optional (I did not add the sherry)
    1 1/2 cups heavy cream
    1/4 cup chopped fresh basil
    1/4 cup chopped flat-leaf parsley


    1. To begin, dice the onion. Melt the butter in a large pot or Dutch oven. Throw in the onion and cook until translucent.
    2. Now dump in the diced tomatoes and stir to combine. Add the tomato juice.
    3. Next - and this is important - in order to combat the acidity of the tomatoes add 3 to 6 tablespoons of sugar. Now, you'll want to start on the low side, then taste and add more as needed. Some tomatoes and juice have more of an acidic bite than others. (For what it's worth, and I realize it's not worth much, I use 6 tablespoons of sugar.)
    4. Next, add 1 or 2 tablespoons chicken base to the pot. I added 3, and it wound up being a little too much.
    5. Now you can add lots of freshly ground black pepper. Stir to combine, then heat almost to a boil. Then turn off the heat.
    6. Add in the sherry if desired. Stir in the cream. Add the basil and parsley.
    7. Use an immersion blender to completely puree the soup to your desired consistency. (I just used a normal blender for this)
    8. Let simmer for as long as you want, I went about an hour. Longer will infuse more flavor.
    9. Serve the soup warm!

    There's also a parmesean crouton recipe that went with it if you're interested:

    Parmesan Croutons

    A few of these sprinkled in the humblest soup makes it kind of spectacular.

    • 4 cups cubed good white bread
    • 3 tablespoons good extra virgin olive oil
    • 3 tablespoons finely grated Parmesan
    • ½ teaspoon minced fresh garlic
    • Kosher or coarse salt and freshly ground pepper to taste


    1. Preheat the oven to 375°F. Spray a rimmed baking sheet with nonstick cooking spray. In a large bowl toss the bread cubes with the olive oil, Parmesan, garlic, and salt and pepper.

    1. Spread the croutons on the baking sheet, leaving some space between them. Bake for about 8 to 10 minutes, until the outside in lightly browned and crisp. The middle should still be a bit soft. Remove them from the pan and cool.
    Last edited by Iron1; 01-14-2020 at 11:44 AM. Reason: Formatting
    My posts are for entertainment purposes only

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  27. #39
    Moderator-San Jin's Avatar
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    Far East
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    Shredded chicken and rice soup

    5lbs chicken breast with skin
    5 bay leaves
    Onion, diced
    carrot, sliced
    celery, sliced
    garlic, crushed
    2-4C uncooked rice depending on your macros
    (you don’t have to even add rice)
    bullion or consumé
    salt and pepper

    Chicken & bay leaves in pot.
    Cover with water
    Bring to boil. Reduce heat to simmer for 90min.

    Remove chicken breast to a tray to let cool. Discard skin/feed it to your dog/eat it. I don’t care.

    Once you can handle the chicken, shred it with the power of your grip. Crush it until it’s soft/shredded and put it back in the pot with the stock/broth.

    Congratulations, you are a man and have conquered that chicken.

    Add vegetables, garlic and thyme.

    Bring to a boil.

    Add rice and additional 3 cups of water per cup of dry rice. Add bullion/comsumé. (At least 8 cubes)

    Simmer for 30 minutes. Stir occasionally.

    Add bullion/comsumé, salt/pepper to taste.

    Easy to eat, easy to digest. Low fat, variable carb depending on your rice amount.

    I Make a pot every week.

    We live on an island of knowledge surrounded
    by a sea of ignorance.
    As our island of knowledge grows,
    so too does the shore of our ignorance.

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  29. #40
    Elite DEADlifter's Avatar
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    Did this Saturday. It turned out pretty good.

    Thanksgiving meatloaf

    2lbs ground turkey 93/7
    1 box stuffing mix
    2 large eggs
    12oz fresh cranberries

    Pretty simple;

    Combine the turkey, stuffing mix and eggs, mixing by hand, then put it loaf pan. 375 for about 2 hours.

    while that is cooking put the cranberries in a pot on the stove with just enough water to cook them down. Then use an immersion blender to make the sauce smooth. Once the meatloaf is done spread the cranberry sauce over it. Turn up the heat in the oven to 425 and give it about 15 minutes to get some good edges.

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