HealingWell
Search Close Search
☰

What did you have for dinner?

Support Forums
>
Ulcerative Colitis
✚ New Topic ✚ Reply
12
❬ ❬ Previous Thread |Next Thread ❭ ❭
Posted 4/21/2015 1:16 AM (GMT 0)
I need ideas, fast easy gut friendly:

wanna share?

Tonight I mixed ground turkey with lean ground pork and made patties, green beans and a few no sugar added peaches?

Sitting well!

What did u have?
Posted 4/21/2015 1:18 AM (GMT 0)
roast chicken covered in herbs de provence and lemon juice, roasted carrots in duck fat, a few bubbie's pickles, and some raw potato.

i could live off of trader joe's chicken parts. it honestly beats the fresh farm chicken and organic whole foods chicken ANY DAY and is so much cheaper.
Posted 4/21/2015 1:21 AM (GMT 0)
B-girl is it already cooked, in the freezer or? How do you make it? I love herb de p!!!
Posted 4/21/2015 1:25 AM (GMT 0)
Shrimp sautéed with garlic and yellow onion in bacon fat, served over roasted acorn squash.

Bananagirl, is Trader Joes chicken parts fresh or frozen? I'd like to try it! I bought my shrimp from Trader Joes.
Posted 4/21/2015 1:39 AM (GMT 0)
I'm on FODMAP no fructose right now (since April 6) so I had chicken breast pan fried with EVOO and seasoned with salt and pepper, Rosemary and Thyme, mashed potatoes with butter, lactaid milk salt n pepper, Thyme with cucumber slices salted. I still get gassy after I eat my supper but I start getting a bit gassy usually just before supper anyway, it's all gut friendly this FODMAP but I expected that I wouldn't be so gassy or still have so much frequency so it kinda scares me that I'm this far into eating this particular diet and the only noticeable thing I've noticed is that I'm no longer as constipated for the most part, just the odd time here and there.

I don't know if I'm still suppose to be having all my other IBS symptoms this far into the diet but I'll be seeing my dietitian to give her my journal I've been keeping for her to assess me...it'll be interesting to see what she has to say about nothing much changing...I miss cooking with garlic and I'm getting so sick of cooking 3 meals a day but I'll see what she has to say about things....she did say after 4-6 weeks that I'd be starting to do re-introduction of foods that I normally have so hopefully by then my guts will be better behaved with this IBS issue.
Posted 4/21/2015 2:09 AM (GMT 0)
Roast half chicken with soy-ginger-brown sugar glaze, potatoes Anna (first time-so easy) and green beans. One of the benefits of retirement is having time to cook real food.
Easy? Yes. Fast? No, an hour in oven and then at the end 6 minutes to cook the green beans.
We have potatoes about 5 times a week because my gut loves them (and I'm head cook).

Most dinners are both fast and easy, no patience for complicated recipes. Longest prep recipe is once-a-week stir fry but spouse does the cutting of veggies which helps.
Another favorite is slow-cook low-temp lamb stew. Put meat in at lunchtime at 250 degrees, add veggies an hour or 2 before dinner. Easy peasy.
Posted 4/21/2015 2:14 AM (GMT 0)
How do you cook potatoes Anna? These are great ideas! I did fodmap and it really helped me figure out what my gut hates. ESP during a flare. Lately I can't get enough sugar and it scares me,
Posted 4/21/2015 2:14 AM (GMT 0)
the chicken parts (fresh) are over with all the other fresh meat (ground beef, sausage, bacon, turkey). i just cooked 7 lbs worth and i am probably only getting 3 meals out of it haha i am obsessed. i buy all the skin on, bone in breasts, drumsticks, and thighs and cook them together on a big pan lined with foil.

here is my "recipe"

preheat oven to 415 F.

get chicken out of fridge an hour before hand and bring up to room temp. pat it really dry with paper towels (this ensures super crispy skin) and place in a huge bowl. in a little bowl, i add a few tbsp of herbs de provence, lots of course sea salt (1-2 tbsp), a few pinches of dried rosemary (because HDP doesn't have enough haha) and zest of 2 lemons and mix together. pour this over all the chicken parts and really rub it in there. place the chicken parts on the foil lined pan along with the 2 lemons (cut those in wedges).

roast for 35 minutes and then drop temp to 375 F for another 25 minutes. my chicken is perfectly done at this time and none of the parts are under or over cooked (165F) but always check with your meat thermometer. let rest for about 10 minutes and then move chicken to platter and then squeeze all that glorious lemon juice over the hot chicken.
Posted 4/21/2015 2:21 AM (GMT 0)
Potatoes Anna is sooo easy (if you have a mandolin slicer).
Slice potatoes very thin and layer them in an oven proof pan or dish.I used a square pyrex 8x8. Brush each layer of potatoes with melted butter and put in 400 degree oven for an hour, uncovered.

I had to put potatoes in with the chicken at 350 degrees and after chicken was done raised the temp for the last 15 minutes. Bottom of potatoes get crispy and yummy.
Way easier than scalloped potatoes and a few less calories (maybe).
Posted 4/21/2015 2:21 AM (GMT 0)
Fish Tacos! yum.
Posted 4/21/2015 2:26 AM (GMT 0)
I made fajitas tonight.

I recently bought a tortilla press and made up some corn tortillas first, then I used my Wok to cook things quickly. I threw in onion, red pepper, green beans, peas, chicken strips, garlic, grated ginger, chilli flakes and a good splash of GF Soy sauce.

Its a fast, enjoyable and easy way to cook, and what doesnt get eaten up straight away is delicious the next day served on a plate with a bit of rice for lunch!
Posted 4/21/2015 2:34 AM (GMT 0)
I dredge skinless chicken breasts (butterflyed) in flour, then in 1/2 and 1/2 and egg, then in a mixture of flour, corn meal, breadcrumbs, some garlic powder, chili powder, then deep fry in hot olive oil.

I had that with a mixture of brown/white rice, butter, and fresh spinach slightly cooked. Oh...two Blue Moon beers just before that. :)
Posted 4/21/2015 2:42 AM (GMT 0)
The "white" diet is the way to go it seems :)

We actually had glorified sandwiches for dinner. You take a crescent roll, split in half, one half on the bottom of a greased 8x8 pan, one layer of turkey, bacon, Swiss cheese and tomato pour 2 mixed eggs over the layer, put another layer of turkey, bacon, Swiss and tomato. Put the other half of crescent roll over the layers and pour 2 more mixed eggs over the top. Cover with aluminum foil at 350 for 20 minutes. Remove foil and bake an additional 20-25 minutes. Let sit for 15. Cut and serve.

I've been cooking very gut friendly this week. I'm recovered from my bout of a gut virus brought on by contimated food but my husband got hit again 2 days ago and my son last night. This recipe seems to sit well with them.
Posted 4/21/2015 2:50 AM (GMT 0)
Another of my favorites: grease a cookie pan, chicken breast sprinkled with Hidden Valley Ranch powder add a little Parmesan or whatever cheese you like. Bake at 350 for about 1/2 hour to an hour depending on thickness. Serve with white or brown rice.

This same recipe can be applied to fish such as Tilapia or cod.
Posted 4/21/2015 4:20 AM (GMT 0)
You guys are the best cooks! sherry, it does seem like white is right for us. I have tried again to eat fruit but now back to canned! Food is even harder than meds!
Posted 4/21/2015 9:54 AM (GMT 0)
i had this yesterday:

fusilli pasta topped with cooked ground beef spiced with onion powder and salt and then a modified bechamel sauce on top made from coconut milk + flour + salt + olive oil + melted mozzarella.
Posted 4/21/2015 10:31 AM (GMT 0)
You guys had some tasty dinners! Joanna, I'm stealing that chicken recipe...haha.

We had burgers with no bun. I had mustard and organic sauerkraut with pickles with mine. We also did steamed asparagus- and I made my favorite, tostones fried in coconut oil. I could eat those every day- oh, and sometimes I do.:)
Posted 4/21/2015 12:51 PM (GMT 0)
Hi ck, what is to tostone?
Posted 4/21/2015 1:11 PM (GMT 0)
Tostones are the greatest things ever! They are unripe, green plantains. I cut them into slices and pan fry on both sides, then flatten them with the bottom of a can and fry again. A little sea salt and you have some starchy goodness! I grew up in Florida and they are popular in South American food. They are a great source of resistant starch and make my tummy happy.

You can also pan fry ripe plantains- they are soft and sweet, and don't get crunchy. They're called maduros and are good too, but I am obsessed with tostones.:)
Posted 4/21/2015 1:17 PM (GMT 0)
Yesterday, I had salmon broiled with butter and lemon pepper seasoning. Also peas and orzo.
Posted 4/21/2015 1:43 PM (GMT 0)
Ipoop that sounds like a meal I love
Posted 4/21/2015 3:25 PM (GMT 0)
Last night's dinner was homemade lentil soup with baked chicken.
Posted 4/21/2015 4:22 PM (GMT 0)
last night i had cooked a beef roast in the slow cooker with a brown gravy, i made a side of garlic mashed potatoes and steamed carrots and green beans.
Posted 4/21/2015 5:20 PM (GMT 0)
I had potato soup with some chicken stock and carrot, garlic, onion, butter, salt and pepper (and just a little cayenne), pureed it and added cream and a little ham. And biscuits. My bf said it was the best potato soup he'd ever had haha :)

Tonight it's either matzo ball soup or beans and ham, cornbread, and fried potatoes.

I also eat a lot of fried rice (probably not good for a flare?? lol) and that lentil soup I posted a while back.
Posted 4/22/2015 1:10 AM (GMT 0)
Ele you are so lucky you can have cream! The last 2 times I had clam chowder I threw up!

Your dinners are to die for,

Tonight I took a trader joes nitrate, hormone free sausage, mango and cut it small, added a leftover cup of rice with some butter and sauteed it up! So good! Organic green beans on the side, also from trader joes!
✚ New Topic ✚ Reply
12