Originally Posted by Cool The Kid
Any ideas for something with the macros of a Chipotle burrito (~90/100/50 PCF) that doesnt cost $9 or have 110% of my daily recommended cholesterol? I need a big combo breaker meal to come out of the fast for this IF BS. Chipotle def hits the spot but I cant do the shit every day; but a 1250 calorie brick is fucking perfect.
Not sure if this helps but here's a few recipes I go to. They all taste good and the best part is they can be adjusted for macros without compromising anything. Also, for the most part they can be eaten hot or cold and can be portioned out into individual servings for throughout the week. I usually eyeball measurements and adjust them depending on my requirements for the day so these are just guidelines.Quinoa Chicken Bowl:
Diced chicken breast or thighs
pumpkin seeds or pine nuts, sunflower seeds
vinagrette (olive oil, white wine vinegar or lemon juice, minced garlic and shallots)
Cook the chicken then combine with the remaining ingredients in a large bowl. Add the vinagrette and mix.Fritattas
Eggs and egg whites
Cheese - Feta,
diced sweet potatoesTuna and Chickpea salad
2 cans tuna mixed with whole grain mustard, mayo, capers, green onion
Chickpeas with marinated artichoke hearts, chopped spinach or kale, red onion and white wine vinegar
Combine tuna and chickpeasAsian Burrito
Sauce: Hosein, sriracha, garlic, ginger, rice wine vinegar, sesame oil - combine in a bowl
lb minced turkey breast
slaw - shredded carrot, napa cabbage, scallion, sesame seeds with oil and rice wine vinegar. Combine.
Sautee the turkey until cooked, mix in cooked quinoa stir in sauce and reserve some for drizzling
Place in high-protein whole wheat wrap, top with slaw and fold. Bake or cook in a pan seam-side down until wrap is toasted.Morrocan Lamb Tagine:
Spice Mix: ground coriander, dried thyme, ground allspice, ground nutmeg, ground cloves, ground cinnamon (or use a pre-packaged blend)
one onion chopped
four cloves garlic minced
can of diced tomatoes
cubed sweet potatoes
Sear off the lamb in a dutch oven until brown on all sides. Remove the lamb , drain excess fat then sautee onions and garlic. Once they're translucent return the lamb to the pot and add the tomatoes sweet potatoes and water or stock to just cover. Cook at a simmer for about an hour and a half until lamb is tender.
Serve over couscous, quinoa or rice garnished with almond slicesSmoked Mozzarella Stuffed Turkey Meatballs
Meatballs -- combine ground turkey with one egg, minced garlic and panko breadcrumbs soaked in milk. Form meatballs.
Place a cube of mozzarella in the center and form meatball around cheese until sealed.
Bake at 400 until done.
Place meatballs in your favourite tomato sauce and warm through. Serve with pasta.Chicken Greens and Roasted Poblano
2 fresh poblano chiles
3 boneless, skinless chicken breast halves
1/2 medium white onion, sliced
3 garlic cloves, peeled and finely chopped
5 cups (lightly packed) coarsely chopped, spinach
1 cup chicken broth
1/2 cup nonfat Greek Yogurt
Cook the chicken, set aside. Roast poblanos over flame or under the broiler then peel.
Sautee garlic and onions and spinach. Add broth, cook down for a minute then add the greek yogourt chicken and poblanos.
Cook for a few minutes until sauce consistency is achieved.
Serve over rice, quinoa, couscous or with pita, wrap, etc....Curried Chicken Salad
4 Chicken Breasts poached in stock until cooked through
Madras Curry Powder
Toasted pecans or walnuts
Shred the poached chicken breasts withtwo forks, or cube
Combine greek yogourt, mayo, curry powder, cayenne in a bowl. Mix into shredded chicken.
Add chopped green onion, shredded carrots and walnuts or pecans.
Serve in a wrap, or pita.