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  #1081   ^
Old Thu, Jan-19-17, 11:57
bcbeauty's Avatar
bcbeauty bcbeauty is offline
Posts: 2,991
 
Plan: Dr. A's Diet revolution
Stats: 202/190.2/150 Female 5ft 3in
BF:34%
Progress: 23%
Location: Kelowna BC. Canada
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Last nights dinner was blackened chicken ceasar salad
tonight is grilled striploin steaks with grilled broccolini and cucumber salad
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  #1082   ^
Old Fri, Jan-20-17, 15:48
slwloser slwloser is offline
Registered Member
Posts: 87
 
Plan: LCHF
Stats: 210/179.6/160 Female 65 inches
BF:
Progress: 61%
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How much of each spice do you use. Would love the recipe.

Quote:
Originally Posted by alsmez
Last night - chicken salad made with mayonnaise and olive tapenade, wrapped in romaine lettuce, plus a wedge of Fournols (a pungent brie-style cheese). Night before that was oven-roasted spiced chicken thighs and drumsticks - made a spice rub of chili powder, cumin, garlic and onion powder, cinnamon, allspice, clove, nutmeg, salt and splenda and rubbed it all over the chicken with some olive oil, then blasted them in a 450 oven for 25 mins so the skins would crisp up. DELICIOUS. BF ate 8 (small) legs!
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  #1083   ^
Old Fri, Jan-20-17, 21:24
mviesprite's Avatar
mviesprite mviesprite is offline
Senior Member
Posts: 10,852
 
Plan: Suzanne Somers
Stats: 182.5/171.5/105 Female 5'
BF:Melting!
Progress: 14%
Location: Phoenix area, AZ
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Quote:
Originally Posted by bcbeauty
Last nights dinner was blackened chicken ceasar salad
tonight is grilled striploin steaks with grilled broccolini and cucumber salad

Beauty, what do you call broccolini? Is it a vegetable? I remember a dish served by a restaurant called that decades ago in OH...

YUM everybody!
tonight, a bowl of Southwestern Chili topped with Monterey Jack, and "cookie dough" for dessert - softened butter, some almond meal (flour), a tad of vanilla and sprinkle of sweetener....I call it my cookie dough dessert.
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  #1084   ^
Old Today, 02:03
pazia pazia is offline
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Posts: 374
 
Plan: Atkins
Stats: 00/00/00 Female 00
BF:
Progress:
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I'm pretty sure broccolini is the same as broccoli rabe, looks sort of like flowering broccoli on thinner stalks. It's very tasty, used a lot in Chinese cooking, the stalks are tender and I usually use it untrimmed. I often see it in produce at the supermarket, sometimes it looks fresher than regular broccoli.

Tonight baked half-chicken, plus baked baby bella mushrooms stuffed with cheddar cheese.
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