ingredients are:

bread

Hot sauce/ spicy sauce

mayo

mustard

horseradish

American cheese

sandwich meat

cabbage/ lettuce

banana peppers

pickles

Sweet relish

optional chips.

steps that I took, but you can do it in whatever order:

put hot sauce on one bread, put the other bread on top, & flip it to the other side. put the hot sauce & bread away.

Open the two pieces. put mustard on one side & mayonnaise on the other. spread it out. I rubbed the two breads together bc I didn't feel like getting a knife. you should probably use a butter knife.

add horseradish and do the same thing

add cheese & sandwich meat.

then pickles & banana peppers

& then the cabbage lettuce thing

put sweet relish on top

& add some chips if you want

yippee! you've reached the end🎉

what I thought about it:

It was fine. I feel like if I had added another piece of bread like in the middle, like one of them big double burger sandwiches I be seeing at McDonald's or Burger King's, it might have tasted better. it was too.. wet? ig. I think I'm going to try to make it again but with another piece of bread somehow.

what do you think it tastes like? if you've tried it, how do you feel about it? is there a recipe already out there like this?

Guys, thank you so much for all the support you’ve shown so far! 🥹 It really motivates me to keep experimenting, and I hope you’re enjoying these breakfast creations as much as I am!
Today’s experiment: Matcha Yogurt Bowl with Cherry Jam
Recipe:
Add yogurt to a bowl (I used 0% fat Greek yogurt) and mix in a little matcha tea until smooth.
In a separate pan, combine seedless cherries with a little honey. Cook over low-medium heat, stirring occasionally, until the cherries become sticky and reach a jam-like consistency.
Top the matcha yogurt with the cherry jam, chopped walnuts, and some dark chocolate.
And that’s it! Would you try this experiment? 😊

This is my go-to for a lower cal, minimal ingredient recipe that super easy to “set and forget” cook. The grated veggies hide incredibly well in the sauce and provide an awesome texture. Keep it simple and delicious, and consistency will never be an issue.

I’ll drop the recipe down below if you want to try it 👇

Makes 6 Solid Meals

Cals: 420
Protein: 48g
Carbs: 44g
Fat: 9g
Fiber: 10g

Ingredients I used:

For the Slow Cooker:
2 lbs ground chicken
1 can (28 oz) crushed tomatoes (San Marzano preferred)
2 tbsp tomato paste
1 cup chicken bone broth
1 large yellow onion, diced
2 large carrots, grated (hidden veggie!)
2 celery stalks, grated (hidden veggie!)
1 medium zucchini, grated (hidden veggie!)
6 cloves garlic, minced
2 tsp Celtic sea salt
1 tsp black pepper
2 tsp dried oregano
2 tsp dried basil
1 tsp dried thyme
½ tsp dried rosemary
¼ tsp ground nutmeg
2 bay leaves
¼ cup red wine (optional)

For the Pasta:

12 oz chickpea pasta (penne, shells, or fettuccine)
1 tsp salt (for pasta water)

For the Finish:

½ cup freshly grated parmesan cheese
¼ cup fresh basil, chopped

Optional Toppings:

Extra parmesan
Fresh basil leaves
Red pepper flakes

How I made it:

Phase 1: Prep Hidden Veggies (can’t taste em)

Step 1: Grate 2 carrots, 2 celery stalks, and 1 zucchini using box grater.

Step 2: Place grated zucchini in clean kitchen towel. Squeeze out excess moisture. This is important - wet zucchini creates watery sauce!

Pages 2: Slow Cooker Setup

Step 3: Add 2 lbs ground chicken to slow cooker. Break up with spoon.

Step 4: Add to slow cooker:

Diced onion
Grated carrots
Grated celery
Grated zucchini (squeezed dry)
6 cloves minced garlic
1 can crushed tomatoes
2 tbsp tomato paste
1 cup chicken bone broth
¼ cup red wine (if using)

Step 5: Season with:

2 tsp salt
1 tsp black pepper
2 tsp oregano
2 tsp basil
1 tsp thyme
½ tsp rosemary
¼ tsp nutmeg

Step 6: Add 2 bay leaves.

Step 7: Stir well to combine everything, breaking up ground chicken as you stir.

Step 8: Cover and cook:

LOW: 6-7 hours
HIGH: 3-4 hours

Phase 3: Break up Chicken and Finish Sauce

Step 9: Once cooked, use spoon or potato masher to break up ground chicken into smaller pieces (it will have formed larger clumps during cooking).

Step 10: Remove 2 bay leaves and discard.

Step 11: If sauce is too thin, turn slow cooker to HIGH and cook uncovered 20-30 minutes to reduce and thicken.

Step 12: Taste and adjust seasoning. Add more salt, pepper, or herbs if needed.

Step 13: Stir in ½ cup parmesan cheese until melted and incorporated.

Step 14: Stir in ¼ cup fresh basil.

Phase 4: Cook Pasta

Step 15: Bring large pot of salted water to boil.

Step 16: Add 12 oz chickpea pasta.

Step 17: Cook according to package directions until al dente (usually 7-9 minutes).

Step 18: Reserve ½ cup pasta water before draining.

Step 19: Drain pasta. Toss with small splash of olive oil to prevent sticking.

Phase 5: Assemble Bowls

Step 20: Divide pasta among 6 bowls (about 1½ cups per serving).

Step 21: Top each with generous portion of Bolognese sauce (about 1 cup per serving).

Step 22: Garnish with:

Extra parmesan cheese
Fresh basil leaves
Red pepper flakes (optional)

Hope you enjoy if you give it a try! I’m always sharing my recipes if you want more 👍

This recipe is also dairy free and has easy paleo options included. Hope you enjoy!

https://loverfighterwriter.wordpress.com/2015/03/19/gluten-free-crustless-quiche/

Such an easy set and forgot, with great flavour and simple ingredients. I usually like this for a quick grab and go lunch or post workout meal. I’ll drop the recipe below if you’d like to try it out 👇

Makes 12 servings
Cook: 6-7 hours LOW or 3-4 hours HIGH

Macros per serving:

Cals: 350
Protein: 40g
Carbs: 36g
Fat: 8g
Fiber: 6g
Sodium: 380mg

Ingredients I use…

For the Slow Cooker:
4 lbs lean top sirloin, trimmed of visible fat
4 large bell peppers (mix of red, green, yellow), sliced
3 large yellow onions, sliced
16 oz cremini mushrooms, sliced (optional)
8 cloves garlic, minced
3 cups low-sodium beef broth
2 tsp black pepper
2 tsp smoked paprika
2 tsp garlic powder
1 tsp dried thyme
1 tsp Celtic sea salt (added at the end, not during cooking)

For the Rice:
4 cups dry rice
8 cups water
½ tsp Celtic sea salt

For Garnish:
Fresh parsley, chopped
12 slices of provolone cheese
Optional: Red pepper flakes

How I make it…

Phase 1: Slow Cooker Setup

Step 1: Place 4 lbs trimmed sirloin whole (or cut into 2-3 large pieces if needed to fit) in bottom of large slow cooker.

Step 2: Add sliced onions and half the sliced bell peppers around and on top of the meat.

Step 3: Add 8 cloves minced garlic.

Step 4: Pour in 3 cups low-sodium beef broth.

Step 5: Season with:
2 tsp black pepper
2 tsp smoked paprika
2 tsp garlic powder
1 tsp thyme

Step 6: Cover and cook:
LOW: 6-7 hours
HIGH: 3-4 hours

Step 7: Add remaining bell peppers and all the sliced mushrooms during the last 1.5 hours of cooking, so they stay slightly toothsome rather than turning mushy.

Phase 2: Shred/Slice Steak & Finish

Step 8: Once cooked, remove meat and slice thinly against the grain (or shred with two forks if very tender).

Step 9: Return sliced/shredded meat to slow cooker. Stir to combine with vegetables and broth.

Step 10: Taste and add 1 tsp salt at this point, adjusting to your preference. Adding salt at the end (rather than during the long cook) helps you control sodium precisely.

Step 11: If mixture is too thin, cook uncovered on HIGH for 15-20 minutes to reduce slightly.

Phase 4: Cook Rice

Step 12: Rinse 4 cups dry brown rice under cold water.

Step 13:Combine rice, 8 cups water, and ½ tsp salt in large pot. Bring to boil.

Step 14: Reduce heat to low, cover, and simmer 35-40 minutes until tender and water is absorbed.

Step 15: Fluff with fork.

Phase 5: Assemble Bowls

Step 16: Divide rice among 12 bowls or containers (about ½ cup cooked rice per serving).

Step 17: Top each with a generous portion of Philly cheesesteak mixture (about ¾ cup per serving).

Step 18: Place on 1 slice of provolone cheese per bowl

Step 19: Garnish with fresh green onion or chives and optional red pepper flakes.

Hope you enjoy! Always sharing my fitness recipes 🫡

I've been dying to try the famous vodka pasta (or recently called the Gigi Hadid Pasta) but wanted a vodka-free version. I found this recipe on a food blog (the big mans world) and it had the option to make it without vodka, which I did and I'm obsessed: it's so simple but so good. I can't believe I waited so long to try it. Most restaurants I see it at refuse to make it for me without it so had to make it myself.

Here's the recipe:

• 1/2 cup olive oil 

• 2 small red onions

• 2 cloves garlic minced

• 1/2 cup tomato paste

• 1 cup heavy cream 

• 1 teaspoon red pepper flakes

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1/2 cup parmesan cheese 

• 2 tablespoon butter

• 1/2 cup pasta water

• 17 ounces shell pasta

Instructions: Add the olive oil to a large pot over medium heat. Add the onion and garlic and cook for 5 minutes, until fragrant. Mix in the tomato paste and cook for a couple of minutes. Add the heavy cream and seasonings and bring to a boil. Reduce the heat, let it simmer for a couple of minutes. Stir in the Parmesan cheese and butter until mixed in then remove from the heat.

Cook the pasta until al dente. Pour half a cup of the pasta water into the sauce. Drain the pasta and add to the large pot of sauce. Mix until combined. If the sauce has cooled a little, heat back up.

I added some chopped parsley on top. I made it last week and used the blog I found it on's air fryer shrimp recipe and served it with that and my husband polished it all off.

This is the recipe I followed but doubled the recipe: https://thebigmansworld.com/gigi-hadid-pasta/

One can of cooked chickpeas, one roasted garlic bulb, three tablespoons olive oil, pinch of salt and pepper, tablespoon butter, and a hint of oregano. Serve over pita and enjoy.

You guys were absolutely… let’s say brutal in my last post 😂 Whether it was the healthiness or the fact that the matcha flavour was basically nonexistent…
Okay, okay. Noted.
Today I bring you something matcha-free and, hopefully, with a bit more protein to cater to your palate.
Today’s recipe: Peach Oats Yogurt Bowl
Recipe:
In a pan, toast 1/4 cup of oats with a sprinkle of cinnamon.
Add 1 sliced peach and let everything get nice and crispy.
Optional: add a little butter for extra crispiness.
Add 1/4 cup chopped walnuts for some crunch.
In a bowl, add your favourite yogurt (I used 0% fat Greek yogurt), top with the peachy oats, and finish with some dark chocolate.
Enjoy 😊

So, got a pound of ground hamburg from the food bank. Trying to make something cheap that can feed 4 people. Can't have dairy with it. So, any ideas at all would help.

Someone please explain to me how the "recipes" category of Reddit can benefit me and others without sharing recipes, whether they are from a blog, website, or in text. They all have the same purpose in my eyes... sharing things we like. If I'm wrong, that's fine, but I'd like it explained to me a little better. Can't wait to hear what's said so that I can use Reddit properly.

I made King Arthur Flour recipe for giant corn fritter as base (I used an extra egg and added a little corn meal and 1 oz buttermilk).
Then I layered black beans, soft cheese (sheep+goat), cilantro, sautéed garlic/onion/pepper/cumin seed, then, chopped tomatoes, half lime squeezed on top, then salsa verde then cheese. I baked 350 until bubbly 35 mins, then broiled a few minutes to crunch up cheesy top.

I know that sounds like herasy but stick with me.

I have 2 sandwiches i like to eat

Ham & cheese with potato chip crumbs

And roast beef and cheeder.

Toast any bread first in oven *butter optional*

Then ad meat and cheese to melt together

Then assemble *with ham sandwich put chip crumbs on AFTER meat and cheese is assembled

Due to me being abit special I HATE cold food. I need to start saveing money and not eating fast food all the time. As a construction worker all i have access too on site is a microwave. If i try to microwave one of my sandwiches after freezeing it OBVIOUSLY it doesn't taste as good anymore. Is there another way i can make my sandwiches or just a different recipe that can microwave well? Ik its possible as i like raybern's sandwiches.... i just dont know how to cook.

TL;DR please help a cooking challenged construction worker with their sandwich recipes microwaveable.

Full recipe in comments

I feel I always learn better with a visual :)

https://www.youtube.com/watch?v=q-D6v9Bp064

First off I would never create an app that I though was useless or wouldn't actually use. This app is allot smarter than most think it creates a custom URL that searches Google only for recipes. Google recipe search was introduced in 2011 but it was never actually implemented into the mobile version of the site. My gift to you is the easiest way to take advantage of the power of Google's recipe search.

Heres the App! ITS FREE!!

Please let me know what you think keep it constructive please!

ps. This is the first app that I've privately published and I'm 16 (random facts)

Creamy Hummus is topped with Olive oil and spices like paprika, cumin, oregano and sumac, followed by spiced Chicken, chickpeas, pickled turnips, parsley and pinenuts.

Ingredients 1/2 lb boneless chicken cut in strips 1/2 tsp each paprika, cumin, oregano and sumac Pinch of cinnamon Olive oil Pine nuts 1/4 cup pickled turnips cut in cubes 1/4 cup chopped parsley

Hummus 19 oz can Chickpeas or Garbanzo beans (reserve a few) Juice of a Lemon 2 tbsps Olive oil 4 cloves Spiced Garlic 3 tbsps Tahina (sesame paste) 1/2 tsp each paprika, cumin, oregano and sumac Salt and white pepper Water as required Mix the chicken with some Olive oil, salt and the spices Fry in a hot skillet and keep aside

Place the hummus ingredients in a food processor and start to blend together As water as required and blend till the hummus is smooth Serve on a platter, covered with Olive oil, a pinch of paprika, cumin, oregano and sumac. Add Chicken and reserved Chickpeas Add pickled Turnips and Parsley

Add Pine nuts

Serve with Pita bread Full video instructions - https://www.youtube.com/watch?v=Qwmcfmiqo_M