u/ShakeItUpNowSugaree

I absolutely phoned it in this week. This was supposed to be a lot heavier on the eggplant, but apparently there was only one sad looking eggplant left when my grocery order got shopped. This is two bags of frozen grilled chicken breast cooked a few minutes less than the package says. At the same time, I roasted the eggplant that had been peeled and cut into thin-ish rounds. While those were cooking, I blended 16 oz of cottage cheese with 32 oz of garlic, basil, and oregano tomato sauce and some Italian seasoning. When the chicken and eggplant were done, I layer chicken, ten eggplant, then the remaining chicken into my containers and covered them with the sauce mixture. Topped each container with 1 oz parmesan and one oz mozzarella and stuck them back in the oven for 25-30 minutes. 5 servings, 570 calories, 70g protein, and 9 g fiber.

The yogurt pudding cups don't look like much, but holy shit are they good. It's 32oz nonfat Greek yogurt, a 1.7oz package of no sugar coconut lime pudding mix, and about 50g vanilla protein powder. I'll probably top it with about 10g Graham cracker crumbs each, but I think that Graham crackers that are a little chunkier than crumbs would be better. Or toasted unsweetened coconut flakes. As is, it's 4 servings, 270 calories, and 33g protein (depending on your protein powder brand).

Taco boats - 5 fresh zucchini cut in half and seeds scooped out. Roasted for about 20 minutes at 350 while the taco filling was cooking. Filling is 1 lb extra lean ground beef and 1 lb extra lean ground turkey, 100g frozen corn, a drained can of black beans, about half a jar of salsa, and 25g taco seasoning. Normally, I'd add a diced onion, but I forgot. Divide the filling on top of the par roasted zucchini, top each with 1 oz reduced fat cheese, and bake at 350 for another 25 minutes. 5 servings, 535 calories, 62 g protein, 11g fiber

Yogurt Pudding - very similar to last week's flavor. 32 oz Greek yogurt, 1.5 oz no sugar chocolate pudding, 4 oz peanut butter powder, some confectioners style Swerve, whipped together in the kitchenaid, divided I to 5 containers and topped with 7 g Lily's dark style chocolate chips. 5 servings, 270 calories, 29g protein, 3g fiber

Pizza frittatta - 12oz jar roasted red peppers, 10-ish oz fresh tomatoes, 2.25oz sliced black olives, and 4 turkey sausage patties cut up. Divide into 5 containers and mix. Fill each container with a mixture of 8 eggs, 32oz egg whites, 16oz blended cottage cheese, and a couple of tablespoons Italian seasoning. Cook 20-25 minutes, then divide an 8oz can of basil, garlic, and oregano tomato sauce over the top. Add 1.5 slices mozzarella and 14g turkey pepperoni and cook for another 10-15 minutes. 5 servings, 515 calories, 56g protein, and 3g fiber.

Butterscotch PB yogurt pudding cups - 32oz container of nonfat Greek yogurt, 4oz peanut butter powder, 1oz butterscotch no-sugar pudding mix, and about a quarter of a cup of Swerve confectioners style sugar replacement. 5 cups, each topped with 7g no sugar sark chocolate style chips.

I'm trying to get a Butterfinger like flavor. I added some Jordan's no cal chocolate sauce and that wasn't it. Will try some cocoa powder or chocolate pudding mix next time. Also, some puffed rice for crunch added right before eating might be good. As is, it's 260 calories, 29g protein, and 3g fiber.

Took a break from cleaning out the garage to throw this together. Is it pretty? No. Is it quick, easy, and tasty? Very much so.

Cook three pounds ground turkey with garlic and ginger and then add peanut butter, soy sauce, rice vinegar, and Sriracha to make a quick peanut sauce. Will eat with Romaine leaves (from local farm).

Curried chicken shepherds pie - not really sure shepherd's pie is the right thing to call it, but we're going to go with it. Sautéed 270g of onions in the Instant Pot until tender, then added 27g minced garlic and 50g ginger paste and sautéed for another minute of so. Next, I stirred in a 13.66oz can of lite coconut milk and a couple of tablespoons Thai red curry paste. Then I added 2 lbs of chicken breast and switched it over to the slow cook function. 8 hours on low. A couple of hours before it was done, I put three large sweet potatoes in the oven to bake. When the chicken is done, shred and return to sauce. Add two bags of frozen chopped spinach, one bag at a time (or both if you have the big IP, I guess). When the spinach is warmed through enough to stir evenly through sauce, divide into 5 containers. Take the baked sweet potatoes, that have hopefully cooled enough to handle by this time, and scoop out the middle. Mash well, and stir in one egg. Pipe or spread in top of the chicken Curry and bake at 350 for 25-30 minutes.

Chicken and Tortellini pasta salad - this was an "oh shit, the kid starts band camp this week and I need to throw an extra meal together" thing, so the measurements are guesstimates. It's 2 zucchini, 3 bell peppers, 5 oz container of feta, ~half a (16 oz?) bag of frozen tortellini, and a 16oz bag of frozen grilled chicken strips. Cooked the tortellini and ch8cken as per package directions. While they were cooking I diced up the veggies and mixed them with a container of feta. Let the chicken and Tortellini cool and mix that in as well. Dressing is balsamic, dijon, oregano, basil, thyme, and salt. I only made 4 servings of this one. Best guess is about 450 cal and 47g protein.

Chocolate Raspberry Yogurt Pudding Cups - 32oz plain, nonfat Greek yogurt, Swerve confectioners sugar substitute (to taste), a 1oz package of chocolate no-sugar pudding mix blended together. Divide into 5 cups and top with frozen raspberries (12oz bag). I'll add 14g of almonds to the top when I get ready to eat them, so each serving will end up around 245 calories, 23g protein, and 6g fiber.

One of the meals my parents used to make a lot when they were doing their low carb thing was a taco casserole that was basically a taco-seasoned ground beef frittata with heavy cream and maybe cream cheese. This is a cheeseburger version of that. 1 lb extra lean ground beef and 1 lb extra lean ground turkey cooked with Worcestershire, Montreal seasoning, ketchup (~60 g), and yellow mustard (I measured with my heart). Add the meat mixture to the bottom of 5 oven safe containers and cover with a mixture of blended cottage cheese (24 oz) and 8 eggs. Top each container with an ounce of reduced fat cheese. After reheating, top each with lettuce, tomatoes, and pickles. 5 servings at 500 calories, 58g protein, and 2g fiber (could add some fiber bread croutons, maybe?)

The yogurt is a 32 oz container of fat free Greek yogurt mixed with a package of no-sugar lemon pudding mix and topped with frozen blueberries. I made 5 cups, but 4 might have been better. Each is about 150 calories, 18g protein, and 1 g fiber.

2 lbs chicken slow cooked on low for 7 hours with 80g sundried tomatoes in olive oil, 30g minced garlic, salt, Italian seasoning, oregano, and chicken bouillon powder. Shred chicken add back to slow cooker with 16 oz cottage cheese and 5 oz parmesan and cooked on high for another 30-60 minutes. Roasted zucchini and bell peppers on the side. Makes 5 servings at 500 calories, 62g protein, and 2g fiber each.

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Please excuse my ignorance on the subject. This is for a hydroponics project, but I figured this would be the better place to ask about the pump/tubing sizing questions.

I'm wanting to run 2 rows of dutch buckets, 24 buckets in each row, 2 1GPH emitters in each bucket. Reservoir will be a 55 gallon barrel and the water will recirculate. I'm thinking 15' of 1" tubing coming off the pump and two 25' sections of 3/4" supply line with each line having 48 1GPH pressure compensating emitters (two side by side emitters every 10-12"). See shitty MS paint for better idea of what I'm talking about. Vertical lift should be negligible but let's call it 3 ft to be safe (unsure of bucket stand height right now).

I'm completely lost as to what size pump I need. Complicating matters is the fact that it's going to need to be a 24V pump because it's going to have to run off a solar system with battery bank. Any suggestions for sizing and/or specific pump would be great. Thanks!

1 lb 96/4 ground beef

1 lb 98/2 ground turkey

1 finely diced onion

Worcestershire sauce

Montreal seasoning

4 cubed zucchini

4 oz cooked protein pasta

16 oz 2% cottage cheese

4 tbsp tomato paste

4 tbsp cheddar cheese powder (I used healthier comforts brand)

2 tsp smoked paprika

2 tsp garlic powder

2 tsp onion powder

2 tbsp corn starch

Pickles

5 oz reduced fat Fieata blend shredded cheese

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Blend cottage cheese, smoked paprika, onion powder, garlic powder, tomato paste, and cornstarch together to make cheese sauce. I ended up adding a little pickle juice to thin it out a bit.

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Cook beef, turkey, and onion until almost done, add Worcestershire and Montreal seasoning and cook for another minute or so. Add zucchini and cook until zucchini is tender. Mix in pasta and cheese sauce. Divide into 5 containers and top each with pickles and 1 oz shredded cheese.

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I clocked it at 555 calories/65g protein/5g fiber per serving.