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Chicken and Spinach Timbales

Tuesday, February 05, 2013

Well, the Chicken and Spinach Timbales I made last night didn't turn out so good. They tasted ok, but they were supposed to stay molded, and they didn't. I thought maybe they needed more egg, as another recipe I have calls for 2 eggs, but then I noticed that it also calls for twice as much milk. I may try it again using another egg anyway. Or maybe I'll just make mini-quiche instead.

By the way a timable is a sort of individual mini-quiche sort of thing without any cheese. I got the recipe from Good Housekeeping's Book of Good Meals, copyright 1927. It calls for leftover cooked meat and leftover cooked vegetables, both chopped fine; and eggs and milk to make a custard. You put the meat and veggies in the bottom of timbale cases (or custard cups), then pour the custard over the top. Put the timbales or custard cups in a water bath and bake until set. It was an interesting experiment in using up leftovers, anyway. And the leftover timbales (I made two servings of two timbales each) were delicious today when added to some chicken broth to make a Chicken and Spinach Soup!

  Member Comments About This Blog Post:

BUDGETMAW 2/6/2013 9:55AM

  That's an idea. I'd still need to add another egg or maybe some pork rind crumbs or coconut flour or almond flour. But it's definitely an idea! I was really hoping to get the timbales to work, though. It just seems like a neat little old lady sort of thing to serve for a summer luncheon. Which is probably not at all the way they would have been served a hundred years ago, since they're made with leftovers.

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DIET_FRIEND 2/5/2013 4:49PM

    Sounds good. Maybe you could just make them in muffin tins.

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Monday, February 4

Monday, February 04, 2013

Today's food -

Pre-breakfast - egg with mayo
Breakfast - eggs fried in drippings; tea w/splenda, gelatin, coconut milk
Lunch - Taco Zucchini Casserole, cabbage (sort of a taco salad thing)
Snack - tea w/splenda
Supper - Chicken and Spinach Timbales, carrot salad (carrot, mayo, splenda, cinnamon, sunflower seeds)
Evening tea - tea w/splenda and gelatin

Total cost of food eaten today - $3.49


My public cookbook

Monday, February 04, 2013

I made a public cookbook collection with most of the recipes so far this challenge and some from prior challenges or just things I've made.


  Member Comments About This Blog Post:

DIET_FRIEND 2/4/2013 11:18AM

    Thanks for all the work you do.

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CASEYSAUER 2/4/2013 8:50AM

    Thanks for sharing!

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Recap - January 26 - February 3

Monday, February 04, 2013

This first "week" is really nine days, to get it to end on Sunday. And that means that the rest of the month is three real weeks.

Average daily nutrition:
Calories - 1553
Fat - 123 grams (71% of calories)
Protein - 92 grams
Total carbs - 35 grams
Fiber - 11 grams
Net carbs - 24 grams
About 12 oz of protein (meat, eggs, cheese) per day
About 15 oz of veggies per day

I lost 2.6 lbs during this 9 day period

Average daily cost of food eaten - $3.28, of which about 40 cents is tea/gelatin/etc. So I'm track to being under $100 for the month, but over my original goal of no more than $3 per day.


Sunday, February 3

Sunday, February 03, 2013

Today's food -

Breakfast - eggs scrambled in drippings; tea w/splenda, gelatin, coconut milk, cinnamon stick
Lunch - Emerald Soup, hardboiled egg, mayo
Supper - Curried Beef with Squash, broccoli
Evening tea - tea, splenda, gelatin

Total cost of food eaten today - $3.71, which includes 35 cents for tea and gelatin and stuff. It's a bit higher than usual because, among other things, I had some of the fresh broccoli that I got before starting this challenge, and it's pricey - about 50 cents for 100 grams.


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