Category Archives: The Shopping List

Week 13: Middle East feast

My lovely Wifey Nadia is half Jordanian, so she grew up eating hummus, baba ganoush, kibbeh, sfiha and a host of other Middle Eastern delights.

She introduced me to so many great dishes, and I’m happy to be able to return the favor.

For Week 13, Chef Brian is taking influences from different Arab countries for a menu that adds some fine-dining flair to the usual Mid-East eats:

Week 13, Meal 1: Parsley and black pepper crusted ahi tuna over tabbouleh with mint yogurt and roasted bell peppers

Week 13, Meal 2: Marinated lamb kabobs with a pomegranate, pistachio, citrus and mint relish

Week 13, Meal 3: Grilled Chermoula marinated chicken over stewed chickpeas and tomatoes

Our list is good for two portions of each meal. I double the recipes so I always have leftovers for the next day. I do not double the amounts for ingredients in sauces. The amount listed is usually enough for four portions.

The shopping list is after the jump. Continue reading Week 13: Middle East feast

Week 12: Vietnamese, please

Not too long ago I thought Vietnamese food began and ended at Lee’s Sandwiches.

And, not that I don’t love the chain — it’s a great introduction to the banh mi — but there’s so much more to discover, especially when you live as close to Little Saigon as I do.

I’ve eaten fetal duck egg, and now I’m ready to tackle my next Vietnamese challenge — cooking it up at home. Here’s the menu Chef Brian has put together:

Week 12, Meal 1: Pho with ox tail, flank steak and filet mignon

Week 12, Meal 2: Grilled lemongrass chicken over yellow chile rice with snap peas and carrot slaw

Week 12, Meal 3: Pork banh mi

Our list is good for two portions of each meal, except for the pho. That makes more, but I can’t exactly tell you how much. My suggestion: Eat leftovers and freeze the broth of whatever you can’t eat.

Otherwise, I double the recipes so I always have leftovers for the next day.

The shopping list is after the jump.

Continue reading Week 12: Vietnamese, please

Week 11: Pastapalooza

Here at Fat Dude On A Diet we take requests.

We’ve already turned out three fantastic Crock Pot meals, and now we’re turning to blog reader Alison Danesh, who recently asked that we post pizza and pasta dishes.

Well, Alison, I don’t got any pizza pie for you, but I do have a lotta pasta. Check out the menu:

Meal 1: Penne with arugula and pistachio pesto, grilled shrimp, cherry tomato and fennel

Meal 2: Linguine with Italian salsa verde, green chicken, roasted cherry tomato and fresh mozzarella

Meal 3: Orecchiette with lamb ragu and ricotta cheese

Our list is good for two portions of each meal. I double the recipes so I always have leftovers for the next day. I do not double the amounts for ingredients in sauces. The amount listed is usually enough for four portions.

The shopping list is after the jump. Continue reading Week 11: Pastapalooza

Week 10: Fusion tacos

It’s late. I’ve got tacos in my belly. I’m ready to hit the sack. Whatever, whatever, whatever.

Fusion tacos. Food truck fare. Only you don’t have to stand in line for these street babies:

Meal 1: The Tandoori Taco (tandoori chicken, spiced rice, harissa yogurt and garnish)

Meal 2: Korean Steak Taco (marinated steak, kimchi sour cream, tomatillo salsa)

Meal 3: Spanish Shrimp Taco (grilled leeks, jalapeno-lemon shrimp, lemon sour cream, romesco sauce)

Week 9: Crock Pot cookin’

Chef Brian was on the Fat Dude on a Diet Facebook last week and asked what you guys wanted to see on the blog next.

We had several great responses including fusion food, pizza/pasta, Vietnamese and Mexican, but one preparation method — Crock Pot cookin’ — seemed to fit the season best. So dust off that ol’ cooker (like I should have before snapping this picture) and let’s go! Time for the menu:

Meal 1: Turkey and black bean chili

Meal 2: Red wine braised beef short ribs over spinach and cauliflower puree

Meal 3: Cuban braised pork shoulder with peppers and onions over black beans and rice

Recipes this week are good for FOUR SERVINGS.

As Chef Brian put it: “Who wants to cook something for eight hours and not have any leftovers?” Continue reading Week 9: Crock Pot cookin’

Week 8: Butternut squash

I tried to think of a sexy headline for Week 8, but how sexy can you get with butternut squash?

Thankfully, Chef Brian is a better chef than I am a headline writer. I’m awestruck at the menu he’s come up with to celebrate one of winter’s most bountiful vegetables.

Check out this insanity:

Meal 1: Sauteed sea scallops over butternut squash and pear puree topped with arugula, hazelnut, and pears in a honey cider vinaigrette

Meal 2: Duck, butternut squash, apple, and Parmesan risotto

Meal 3: Curried Butternut squash soup with black lentils and shredded chicken

Our list is good for two portions of each meal. I double mine so I always have leftovers for the next day.

The shopping list is after the jump. Continue reading Week 8: Butternut squash

Week 7: Burgers. (That’s right, BURGERS.)

And for my next trick, watch me lose weight eating burgers.

That’s right, BURGERS.

I didn’t think it was possible, but Chef Brian says it’s so, and he’s put together a menu that exercises portion control over leaving out the good stuff (like bacon).

Talk about an early Christmas present! Check these burgs out:

Meal 1: Beef burger with bacon, caramelized onion compote, arugula and over-easy egg

Meal 2: Turkey burger with balsamic onions, basil yogurt, tomato, and greens

Meal  3: Lamb burger with grilled red onions, feta, bell pepper yogurt, tomato, and greens

Our list is good for two portions of each meal. I double mine so I always have leftovers for the next day.

The shopping list is after the jump. Continue reading Week 7: Burgers. (That’s right, BURGERS.)

Week 6: Viva Mexico!

Chef Brian and I were debating what to make this week, and after sticking to a whole week of Asian flavors, we decided to leave the East and head South for a little border eatin’.

That’s why you can’t go wrong with Week 6: Viva Mexico:

Meal 1: Shrimp Tacos with shaved green cabbage, pasilla pepper salsa, lime sour cream, and queso fresco

Meal 2: Red chicken enchiladas with queso fresco and pickled red onions

Meal 3: Tortilla soup

Our list is good for two portions of each meal. I double mine so I always have leftovers for the next day.

The shopping list is after the jump. Continue reading Week 6: Viva Mexico!

Week 5: Asian inspiration

I saw Chef Brian on Friday afternoon during a food truck fundraiser in Orange County (dude was visiting from Vegas).

Over tacos from the fantastic Piaggio on Wheels, we threw around ideas of what we’d be cookin’ come Week 5.

At first I said pizza (but I always say pizza) and he told me to save up some money for a pizza stone before we do that. We had other ideas — seafood, Mexican, Italian –- but we were looking to shake things up after eating breakfast all week and we’ve had meals from all three food genres before.

Finally, on Saturday morning I had a revelation, which I sent to him via text: “Asian.”

Three hours later I got a reply: “Menu is in your inbox.”

Can’t knock that hustle. Here’s what he came up with for Week 5:

Meal 1: Shredded chicken with honey and lime lettuce wraps with rice, mango, cucumber and creamy ginger soy dressing

Meal 2: Sesame crusted ahi tuna wrap with cucumber and carrot salad in honey rice wine vinaigrette, watercress, avocado and wasabi ginger aoili

Meal 3: Marinated and grilled kalbi shortribs over Thai mango and peanut slaw

Our list is good for two portions of each meal. I double mine so I always have leftovers for the next day.

The shopping list is after the jump. Continue reading Week 5: Asian inspiration

Week 4: Breakfast for dinner

One of my absolute favorite things (well, other than sandwiches) is breakfast for dinner.

Partly because the rush of cheating on dinner with breakfast is kinda hot, but also because French toast kicks ass no matter what time of day it is.

It didn’t take much convincing on my part when I asked Chef Brian to whip up a menu featuring morning favorites and he’s come through with some yummy (and quick!) dishes for Week 4:

Meal 1: Frittata with spinach, mushroom, tomato and feta

Meal 2: Cinnamon French toast with blueberry compote

Meal 3: Huevos Rancheros

While we’re on the subject, are there any other “theme weeks” you’d like to see on Fat Dude on a Diet? Let us know in the comments and we’ll see what we can do.

Anyhoo … our list is good for two portions of each meal. I double mine so I always have leftovers for the next day.

The shopping list is after the jump. Continue reading Week 4: Breakfast for dinner

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