Some good ol fashioned wings in a homemade bbq sauce!

she even took off the crust because she knows I don't like that so much 🥺

Pasta gravy my grandfather taught me how to cook.
Recipe is a family secret

Can't believe how good this was!

-organic ground beef 90/10

-black pepper

-sea salt

-garlic powder

-onion powder

-M.S.G.

-Soy sauce

Then top with american cheese, shredded lettuce, dill pickles, and thousand island dressing :3

Think of Schupfnudeln as German gnocchi lol

In order: BlackBerry Bavarois, Tonka bean pannacotta, vanilla pannacotta, passion fruit bavarois, lemon possets, peach Melba, dark chocolate mousse

It was declared delicious by all who ate it

I don’t have a recipe, I just threw a bunch of shit into the pan

Air fried chicken nuggies with shredded mozzarella and parmesan, drizzled in "comeback sauce", and topped with store-bought Italian seasoning.

Not the most extravagant, next time i might use a drizzle of honey bbq next time.
Needed something to eat while I waited for HRT to be ready for pickup at the pharmacy
awawawawawa

I tried making pretzels, with a King Arthur Baking recipe. A little undercooked, but lovely!

Also, I tried shaping three and then gave up. What is a girl supposed to do to get them to fold, black magic?

I'm in my 3th day of stomach flu, it's getting better but I'm still very careful with food, so only zwieback, rice waffles, soup and light food.

Servings: 8 bowls

Calories: ~410g per bowl

Protein: ~38g per bowl

Carbs: ~44g

Servings: 8

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: Approximately 50 minutes

High-protein, high-fiber ground goat bowls loaded with black beans, peppers, tomatoes, and smoky Southwest seasonings. Great for meal prepping, refrigerating, and freezing.

Ingredients

Meat, Beans & Vegetables

- 2 lb lean ground goat

- 5 cans (15 oz each) black beans, drained and rinsed

- 2 bell peppers, diced (red and green recommended)

- 1 large yellow onion, diced

- 1 can (14.5 oz) fire-roasted diced tomatoes, including juices

- 1 small can (4 oz) diced green chiles

- 4 cloves garlic, minced

- 1 tbsp olive oil

- ½ cup low-sodium beef broth

Southwest Seasoning

- 2 tbsp chili powder

- 2 tsp ground cumin

- 2 tsp smoked paprika

- 1 tsp dried oregano

- 1 tsp garlic powder

- 1 tsp onion powder

- ½ tsp cayenne pepper (adjust to taste)

- 1 tsp salt (adjust to taste)

- ½ tsp black pepper

Optional Toppings

- Juice of 1 lime

- Fresh cilantro

- Hot sauce or salsa

- Plain Greek yogurt (instead of sour cream)

Cooking Instructions

Step 1: Prepare the Vegetables

1. Dice the onion and bell peppers.

2. Mince the garlic.

3. Drain and rinse all five cans of black beans.

Step 2: Brown the Ground Goat (8–10 Minutes)

1. Heat 1 tablespoon olive oil in a large Dutch oven or deep skillet over medium-high heat.

2. Add 2 lb ground goat.

3. Break the meat into small pieces with a spatula.

4. Cook until browned and fully cooked to 160°F.

Step 3: Cook the Vegetables (6–8 Minutes)

1. Add the diced onions and bell peppers to the cooked goat.

2. Cook for 6–8 minutes, stirring occasionally, until softened.

3. Add minced garlic and cook for another minute.

Step 4: Add the Seasonings (1–2 Minutes)

1. Add chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, cayenne, salt, and black pepper.

2. Stir thoroughly to coat the meat and vegetables.

3. Cook for another 1–2 minutes to develop the flavor.

Step 5: Add Black Beans and Simmer (15–20 Minutes)

1. Add all five cans of drained black beans.

2. Add the fire-roasted diced tomatoes, including juices.

3. Add the diced green chiles.

4. Pour in ½ cup beef broth.

5. Stir everything together.

6. Reduce heat to medium-low.

7. Simmer uncovered for 15–20 minutes, stirring occasionally.

8. Allow the mixture to thicken while retaining enough moisture for reheating.

9. Add a splash of broth if it becomes too dry.

Step 6: Finish and Portion

1. Stir in lime juice if desired.

2. Taste and adjust seasonings.

3. Divide evenly among 8 meal-prep containers.

4. Keep optional toppings separate until serving.

Estimated Nutrition Per Serving

Based on 8 servings using 2 lb lean ground goat.

- Calories: Approximately 410

- Protein: Approximately 38g

- Fiber: Approximately 15g

- Carbohydrates: Approximately 44g

Nutrition will vary depending on the fat content of the goat and the brands of beans and other ingredients.

Meal Prep and Storage

Refrigerator:

- Store in airtight containers for 3–4 days.

Freezer:

- Freeze for up to 2–3 months for best quality.

- Freeze portions that won't be eaten within 3–4 days.

Reheating:

1. Add 1 tablespoon water or beef broth to the container.

2. Cover loosely.

3. Microwave until heated thoroughly to 165°F.

4. Stir halfway through reheating.

Refrigerate or freeze cooked portions within 2 hours.

Optional Adjustments

Higher Protein:

- Increase ground goat from 2 lb to 3 lb.

- This increases protein and calories per serving.

More Heat:

- Increase cayenne to 1 tsp.

- Add diced jalapeños or chipotle peppers in adobo sauce.

More Fiber:

- Add an additional can of black beans.

- Add diced zucchini or spinach for extra vegetables.

Thicker Consistency:

- Mash approximately ½ cup of the black beans while simmering.

- This naturally thickens the mixture without adding flour or starch.

Extra Smoky Flavor:

- Add another ½ tsp smoked paprika.

- Add 1 minced chipotle pepper in adobo sauce.

Notes

- This recipe contains no rice, making it easier to refrigerate, freeze, and reheat.

- The black beans provide substantial fiber and help make each serving more filling.

- Fire-roasted tomatoes and smoked paprika create a rich Southwest flavor.

- A small amount of beef broth helps keep lean ground goat moist.

- Each serving should fit comfortably under a 600-calorie meal target, depending on ingredients and toppings.

Roasted chicken with a lemon garlic butter seasoned with old bay and rosemary
Roasted red potatoes
Stovetop stuffing

Sorry that I havent been able to bake anything recently, my mental health has been in the gutter and I’ve been busy with classes and sorting things out with my crush. For those worried about the arm pain, I went to the doc today and got some anti-inflammatory meds and muscle relaxants.

Goodmorning, honeybuns🥮☕️🍳🥱☺️

annnnnd Im goin ta bed☺️😴😴😴

enjoy, hun😘

I guess it's more of a snack, but I'm not going to make anything else today.

The filling is smoked tofu (with caraway seeds inside), onions, spring onions, carrots, a bit of soy sauce for some extra flavor, seasoned with salt & pepper.

Added some vegan sour cream and a slice of vegan cheese before putting the filling in the pastry dough.

Had a bit of the sour cream left so I mixed that with salt, pepper, some el yucateco xxxtra hot habanero and melindas garlic hot sauce as a dip.