BeeZee

Leftovers from dinner, ginger/peanut pasta with carrot ribbons and RBP.

Agreed. First reaction was "yuck", but I guess in the Social Media Age, novelty is King.

TJ's giant beans in tomato sauce with some feta crumbles

Scored some very ripe marked down fruit at an Asian supermarket near my office, mango with skyr and toasted cashews for lunch.

Helpful tip if anyone has kitchen cabinets with Blum hardware...they have an excellent warranty and will replace any that fail at no cost for the hardware ($12 processing/shipping fee). There is an online form and you upload photos of the items. I have soft close hinges on all of my cabinets and the most frequently used ones are failing after 10+ years (there is a plastic insert inside that breaks), I asked for 12 new hinges. My hinges are a discontinued model, so I guess they are sending the current version.

The spinach and feta mina was really good, like spanokopita with matzoh instead of phyllo (missing the crunch, but not the flavor). Photo of the leftovers.

Orange date coconut macaroons, prior to dark chocolate drizzle

They are 59 cents/lb at my local Shoprite, which would make an individual banana less than 24 cents. Maybe just a Trader Joe’s pricing adjustment?

We aren't having our family dinner until the end of next week due to my parents being away. Mom will make brisket and bring in the crock pot to reheat at my house. I am not inclined to make matzoh ball soup this year, I'm feeling like a pureed carrot-based soup would be nice for a change. I've never made one before, but I'm looking at recipes for minas (layered dish made with matzoh, think of the format of lasagna without noodles). Maybe one with spinach/feta. Then some plain roasted yukon golds for the brisket eaters.

Clearing out the freezer of leftovers, we had turkey roulade, gravy, and roasted squash/apples from Thanksgiving. Cut up some red potatoes and shallot and roasted them fresh as a side.

I add it to oatmeal to increase the protein content. I have mixed it into plain Greek yogurt with some berries for a PB&J vibe, also.

Some of the things you've noted above gain "palatability" due to texture (raw tuna = unctuous mouthfeel "fatty-like") or strong flavor blanketing the protein (chicken teriyaki, shrimp cocktail) (shrimp may be low fat, but they are high in cholesterol, so I wouldn't lean too hard on those). What about the idea of developing a roster of highly flavored marinades and sauces to make the proteins more interesting? Fresh salsas/chutneys would be helpful, also. If working with something like chicken, poaching it keeps it moist, then you can add sauce/garnish. I bet if you find a vintage 1980's Weight Watcher cookbook (or something "Nouvelle Cuisine"), you'll find some ideas, since that era was all about low fat dieting.

Based on an email I got from the Princeton store (more like $1/mango), I think the deal I got was specific to the Cherry Hill, NJ store. Lucky me, they must have been overstocked!

Whole Foods has yellow (altulfo) mangoes on sale, with Prime they are 5 for $1. Yes, 20 cents each.

Thanks for sharing...(uh oh, saw some of the dreaded c*rn!). What a fun way for kids to learn about traditions, food displays and the ethnic costumes are very impressive!