It’s that time of the week, Jow Forums

Cooper Howard
Cooper Howard

It’s that time of the week, Jow Forums.

Attached: 39CB089D-5673-4813-9ED3-A028E788D66E.jpg (2.18 MB, 3264x2448)

Other urls found in this thread:

epicurious.com/recipes/food/views/chicken-and-sausage-jambalaya-364172
thekitchn.com/how-to-cook-moist-tender-chicken-breasts-every-time-cooking-lessons-from-the-kitchn-36891

Aaron Nguyen
Aaron Nguyen

10 for the glass containers
0 for creativity

Samuel Garcia
Samuel Garcia

Post body so we can laugh at what eating “clean” does

Eli Taylor
Eli Taylor

I am a creature of habit and I hate change. This was also the easiest to make after work today :/ thanks for the glass container appreciation tho

Levi Garcia
Levi Garcia

thinks broccoli is good for you
can't tell you why

Matthew Torres
Matthew Torres

broccoli, brown rice and chicken breast

Attached: 1544449766986-sp.jpg (134 KB, 496x496)

Carson Cooper
Carson Cooper

I didn’t come here to be bullied

Benjamin Thomas
Benjamin Thomas

Attached: 71BA8CB8-436C-40C1-B8F1-B06A28E23822.jpg (34 KB, 400x300)

Luis Gonzalez
Luis Gonzalez

I fell off during the holidays
Can’t wait for this thread to get 404’d

Attached: C554A1CF-3B23-41A1-9CF0-F7CBC0DB067A.jpg (200 KB, 971x720)

Chase Cox
Chase Cox

L O M D O M

Matthew Lopez
Matthew Lopez

But rice gets stale as fuck after a day and broccoli goes bad fast.

Jeremiah Evans
Jeremiah Evans

Brapped and thotpilled

Connor Clark
Connor Clark

Yeah, I’m not the biggest fan of rice but again it was easy. I think I’ll try some turkey chili next week to slow cook in the crock pot while I’m at work

Christopher James
Christopher James

COUNT STEP EVERY MAKE

Nicholas Wood
Nicholas Wood

show guitar

Jack Williams
Jack Williams

whats your chicken recipe?

Ryan Williams
Ryan Williams

The guitar is unimpressive, the only thing I remotely touch is the piano

Tyler Perez
Tyler Perez

BTFO

Xavier Watson
Xavier Watson

yes you did

Henry Evans
Henry Evans

Post glutes pls

Attached: duke-sweat.png (380 KB, 600x600)

Henry Martin
Henry Martin

I do all my meal prep into one container then shovel it into a smaller container as necessary

Oliver Richardson
Oliver Richardson

I tried meal prep like once 3 years ago and by day 3 of soggy refrigerated broccoli I was praying the bar would fall on my neck and end the suffering

Ian Thompson
Ian Thompson

Take the chicken breast, cover it in seasoning (i use a premixed seasoning, it’s easy and tastes good), roast it on 425° or convection bake for 27ish minutes at 350° on a nonstick cookie sheet. I put a little bit of avocado or olive oil on the sheet. It’s not hard but there’s probably better information online.

Carson Collins
Carson Collins

It’s too convenient for me to let go. I don’t mind eating shitty food, I just scarf it down to forget the pain. And if you cook it and season it well and can withstand the slightly old texture it’s a lifesaver.

Angel Watson
Angel Watson

Older pic will have to do. I’m already in pjs

Attached: DA7E6000-A494-4E6F-B5E0-183F5DB7B70B.jpg (131 KB, 1000x750)

Logan Thompson
Logan Thompson

MUH

Attached: 1541813599489.jpg (48 KB, 496x474)

Daniel Powell
Daniel Powell

Ate the other two portions for dinner tonight

Attached: IMG-0724.jpg (2.58 MB, 3024x4032)

Anthony Foster
Anthony Foster

You eat a lot of food for a woman... you must be a big girl

Kevin Sullivan
Kevin Sullivan

Bruh I ain't a woman

Attached: IMG-0725.jpg (241 KB, 1280x960)

Ryan Sullivan
Ryan Sullivan

Looks tasty user

Cameron Cooper
Cameron Cooper

I want to eat the same thing everyday as well, it'll simplify my life.

Anthony Moore
Anthony Moore

for you

Robert Cooper
Robert Cooper

Thanks man. Here's last week.

Attached: IMG-0709.jpg (2.84 MB, 3024x4032)

Austin Moore
Austin Moore

Are you a female (male)?

Attached: 08-chuck-berry-1958-billboard-1548.jpg (35 KB, 636x421)

Matthew Cruz
Matthew Cruz

are those alfalfa sprouts? I fucks with those

Nolan Morgan
Nolan Morgan

slow cook in the crock pot while I’m at work
Solid plan. You might try some pulled pork if you're into that sort of thing.

I'm a fan of big 'ol pots of stew or chilli or -MMmm- Jambalaya for a slightly higher effort but significant pay-off meal prep. You get a big pot of tasty shit that you could eat all week *or* you could do some regular meal prep along with it for extra variety throughout the week, and freeze half the stew/chili/whatever and have it at a later time with no more prep than thawing it out. Highly recommended.

nice ass.

William Thomas
William Thomas

I also love stew, and chili is probably one of my favorite foods. You really can’t go wrong with it and I’d probably never get tired of it. And thanks

Austin Parker
Austin Parker

Broccoli sprouts for that sweet sulforaphane

Chase Miller
Chase Miller

You guys fell for the meme, thats not how you prepare your meals, they gotta be fresh amd ready to eat, you gotta hunt down a good wife for that. Also potatos are all the carbs i need, i add meat and spinch soup to that and your set for good meal.

Jaxson James
Jaxson James

I use this for juicy chicken breasts, and it's super simple:
Flatten the chicken breasts: Pound the chicken breasts to an even thickness.
(Seasoning happens here)
Prepare the pan: Heat the sauté pan over medium-high heat. When it is quite hot, add the olive oil (or butter, if using). Swirl the pan so it is lightly covered with the olive oil.
Cook the chicken breasts for 1 minute without moving: Turn the heat to medium. Add the chicken breasts. Cook for just about 1 minute to help them get a little golden on one side (you are not actually searing or browning them).
Flip the chicken breasts: Then flip each chicken breast over.
Turn the heat down to low: Turn the heat to low.
Cover the pan and cook on low for 10 minutes. Cover with a tight-fitting lid. Set a timer for 10 minutes, and walk away. Do not lift the lid; do not peek.
Turn off the heat and let sit for an additional 10 minutes: After 10 minutes have elapsed, turn off the heat. (If you have an electric stove, remove the pan from the heat.) Reset the timer for 10 minutes and leave the chicken breasts in the pan. Again, do not lift the lid; do not peek.
Remove lid and take temperature: After the 10 minutes are up, take the lid off, and your chicken is done. Make sure there is no pink in the middle of the chicken breasts. If you want to be absolutely sure it is cooked, you can use an instant-read thermometer to check (the chicken should be at least 165°F).

You can use a hot grill to get some marks on it if you're into that aesthetic presentation.

Luke Sanders
Luke Sanders

Is she a boy?

Attached: 1547340615401.jpg (27 KB, 450x370)

Asher Rodriguez
Asher Rodriguez

Trying to read this almost gave me a stroke. I understood it after realizing how you formatted it? I think I got it? Either way it sounds nice, I’m afraid of cooking with the pan because it requires a lot more effort and I get quite stressed while cooking. I’m also dealthy afraid of not fully cooking things so baking/roasting has always been my go-to. I really do need to branch out though

Oliver Smith
Oliver Smith

High proton vegetable

Cameron Cox
Cameron Cox

SNIIIIIIIIIIIIIIIIIIIIIIIFFFFFFFFFFFFFFFF

YYYYYYYYEEEEEEEEEESSSSSSSSSSSSSSS

Aaron Clark
Aaron Clark

Try Jambalaya for sure, it'll knock yer socks off:
epicurious.com/recipes/food/views/chicken-and-sausage-jambalaya-364172
my personal notes:
little less rice
Double the pork

There's so many recipes for Jambalaya out there though, I also like it with shrimp and other kinds of seafood. Also, if you're looking for something without rice cooked in, it's called Gumbo instead, same shit, no rice - kinda like a cajun stew.

I'm trying a high nutrient low calorie style diet lately. It consists of a lot of raw fruits and vegetables, high quality fats (avocado, good cheeses, nuts, etc). Along with organ meats (like liver) which takes only a few minutes to sear up fresh. It's a lot of little things in small portions to give a very complete nutrient profile.
It's pretty awful to be honest, but the prep is nothing, and all my meals are pretty damn fresh.

It's c/p from an old note pad and I didn't bother editing it much, I think someone complained the last time I posted it come to think of it, you'd think I'd learn. I didn't save the source, but I think this is it:
thekitchn.com/how-to-cook-moist-tender-chicken-breasts-every-time-cooking-lessons-from-the-kitchn-36891

Problem with baking chicken, especially breast is you're going to have a really hard time not drying them out. I baked 'em for a long time 'cause it's easy as fuck, but it got old eventually and I found that. Not really eating chicken breast at the moment though.

Benjamin Torres
Benjamin Torres

wtf where's the penis

Jack Torres
Jack Torres

who here /pyrex/ senpai

Lucas Nguyen
Lucas Nguyen

I’ll be sure to try that jumbalaya. I live in the south so I know about gumbo and all that, I’m not really the biggest fan of seafood though (it’s good, I like certain fish and all, but eating it multiple times a week isn’t my forte). And yeah, Ive had a few instances where the chicken turned out terribly dry, but I’ve found that convection baking it is one of the better options alongside roasting.

Chase Ramirez
Chase Ramirez

Post feminine penis

Henry Wright
Henry Wright

L O N D O N
O N T A R I O

Disable AdBlock to view this page

Disable AdBlock to view this page

Confirm your age

This website may contain content of an adult nature. If you are under the age of 18, if such content offends you or if it is illegal to view such content in your community, please EXIT.

Enter Exit

About Privacy

We use cookies to personalize content and ads, to provide social media features and to analyze our traffic. We also share information about your use of our site with our advertising and analytics partners.

Accept Exit