Cooking with Brandon

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  1. Cooking with Brandon

    I know a lot of you need some good recipes. So here are some macro friendly recipes for everyone. I'll add pics for each recipe the next time I cook each one. I'll put the macros per serving for each recipe. They're not exact, just rounded to the closest whole number. If you change any part of the recipes, the macros will change a bit.

    @bighulksmash @FireTitan @ryane87 @Alpha1agreda @ChocolateClen Feel free to tag anyone I'm forgetting that wanted recipes.


    Hawaiian Chicken - (370/43/30/9)

    1 lb boneless skinless chicken breast or 6 breasts (165/31/0/4)
    2 cans diced pineapple (the kind in pineapple juice NOT syrup, very important!!!) (85/1/22/0)
    3 bell peppers (assorted) (31/1/6/0)
    1 lb mozzarella cheese (shredded) (80/10/1/5)
    1 onion (7/0/1/0)
    5 tbsp oil
    Montreal Seasoning - OPTIONAL but recommended

    1 baking dish (atleast 3 inches deep)
    1 frying pan
    1 pot
    aluminum foil

    1. Prep
    Preheat oven to 375 degrees. Take full chicken breast and cut slices 2/3 to 3/4 of the way through down the length of the breast (so it cooks the middle easier). Slice or dice all of the bell peppers and onion. Mix and set aside.

    2. Brown chicken on frying pan (doesn't have to be cooked completely through but I'd recommend full cooking). Season chicken before cooking if your going to. Put bell pepper/onion mix in pot on low heat.

    3. Once all the chicken is cooked, place in baking pan side by side. Open both cans of pineapple. Pour all of the juice over the chicken but leave the pineapple pieces in the can for now. Take the heated bell pepper/onion mix and spread evenly over the chicken. Cover with aluminum foil. Place in oven for 30 - 35 minutes @ 375 degrees.

    4. After 30 -35 minutes, take out the baking dish. Spread 1 lb mozzarella evenly over eveything. Place back in oven until melted (about 5-6 minutes). Once cheese is melted, take baking dish back out of oven. Spread the pineapple pieces on top of the cheese. Place in oven (JUST UNTIL PINEAPPLE IS WARM).

    5. Eat
    Whole Wheat Flatbread Gyro - (400c/30p/23f/20c)

    1lb lamb/beef/chicken (300/26/21/0)
    1 head lettuce (0/0/0/0)
    1 package whole wheat flatbread (100/4/2/20)
    1 onion (0/0/0/0)
    1 teaspoon black pepper, salt, oregano, rosemary, thyme
    Traditional Greek Seasoning
    1 clove garlic
    Tzatziki Sauce

    1. Slice meat about 2-3mm thick and as long as possible. Dice onion. Mince garlic. Mix the spices together and add 1-2 teaspoon Greek seasoning (or however much you like for flavor). Prep and clean lettuce like usual.

    2. Grab saute pan, add 2 tbs oil if its not non-stick. Put in the meat you chose and add seasoning sparingly so there's enough for all of the meat. Cook the meat until its cooked through.

    3. Take the flatbread, add the seasoned meat, lettuce, onion and a little bit of garlic. Add Tzatziki Sauce.

    I just buy the Tzatziki Sauce from the store. Never personally made it. But this recipe takes about 30 minutes total and makes 3-4 gyros that can be taken with and eaten later. You can always add more meat for more protein. I use Lamb because its high in protein and not much else. I use 2 lbs per 4 servings.
    Mexican Chicken - (620/46/55/22)

    2 lb chicken breast (166/35/0/2)
    1 can cream of mushroom soup (80/2/9/5)
    1 can cream of chicken soup (80/2/12/3)
    1 can Rotel Original (63/0/13/0)
    1 cup chicken broth (11/1/0/0)
    1/2 lb Velveeta cheese (80/4/3/5)
    1 bag Toasted Corn Doritos (140/2/18/7)

    1. Preheat oven to 400 degrees. Cut chicken into smaller pieces so it will cook easier (no smaller than 3x2 in). Boil water in large pot. Add chicken and cook. Crumble entire bag of Doritos in a bowl. Set aside.

    2. Once chicken is fully cooked, drain and shred with 2 forks. Mix both soups, Rotel and chicken broth. Set aside. Grab a baking dish (atleast 9x9x6) and layer in this order from bottom to top.
    Chicken, Velveeta, Doritos, soup/Rotel mix, Doritos

    3. Put in oven for 15 minutes @ 400 degrees. Cut down to 350 degrees until cheese is melted and the Doritos on top have browned.

    4. Eat
    Crispy Ranch Chicken - (1713/292/52/30) <- Total | Per serving -> (221/37/7/2)

    8 boneless skinless chicken breasts - (1243/261/0/14)
    2 cups Rice Crispy Cereal - (220/4/50/1)
    1/2 cup grated parmesan - (216/19/2/15)
    1 packet ranch salad dressing mix - (0/0/0/0)
    2 egg whites - (34/8/0/0)

    1. Preheat oven to 350 degrees. Grab a baking sheet and spray with non-stick cooking spray. Combine rice cereal, parmesan and ranch dressing mix. in a bowl.

    2. Put egg whites in another bowl and beat them. Dip each breasts in the egg white then into the cereal/parmesan/ranch mix and coat evenly.

    3. Put chicken on baking sheet and bake until golden brown and fully cooked. About 25 minutes.

    4. Eat.
    Baked Parmesan Mac & Cheese - (3282/158/392/116) <- Total | Per serving -> (656/32/78/23)

    1lb elbow pasta - (1677/60/335/7)
    4 tbsp light butter - (200/0/0/24)
    4 tbsp flour - (182/5/38/0)
    1 cup cheddar - (455/28/1/37)
    1 1/2 cup parmesan - (646/57/6/43)
    1 cup 2 % milk - (122/8/12/5)

    1. Preheat oven to 375 degrees. Boil pasta with a little bit of salt. Drain and put back in pot.

    2. Melt butter in a pot on medium (5 out of 10). Once melted, stir in flour. It'll basically turn into dough. Whisk in milk. Slowly add cheese while whisking constantly. Once smooth, you can add a little salt if you want and cook another 2-3 minutes.

    3. Take a casserole dish and spray with non-stick cooking spray. Pour the melted cheese into the cooked pasta and stir. Then transfer into the casserole dish. Put more parmesan on top and bake for 22-25 minutes. Top should be light brown and lightly bubbling.

    4. Eat.
    Chicken Bechamel w/ Bacon and Onions - (1255/156/100/35) THIS IS 1 SERVING!!!

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    1 lb chicken breast (497/105/0/6)
    5 strip bacon (215/15/0/15)
    1/4 onion (15/0/4/0)
    1/4 lb protein pasta (380/20/76/4)
    2 tbsp flour
    2 tbsp butter
    2 cups 2% milk (148/16/24/10)
    Salt & Pepper

    1. Start off dicing chicken breast. Cook chicken completely in non-stick pan. Chop onion and add to chicken. Set aside and keep warm.

    2. Cook bacon and set aside on paper towel to dry.

    3. Cooking Bechamel:
    a. This can be difficult the first time because you will cook it on low and be constantly paying attention to it so it doesn't burn.

    b. Put 2 tbsp butter and 2 tbsp flour in big sauce pan on low heat. Whisk together. Warm milk in microwave. Pour warmed milk into sauce pan and whisk to a boil. Once boiling, reduce heat (2 out of 10) and whisk occasionally. Let thicken and add salt & pepper to taste.

    4. Once Bechamel has thickened, reheat chicken and onion then add to bechamel sauce. Then take bacon and crumble. Add to everything.

    5. Stir and eat. Makes 1 serving

  2. More
    Chicken Carbonara - (703/70/42/12)

    1 lb boneless skinless chicken breast (165/31/0/4)
    1/2 lb bacon (270/20/1/20)
    8-10 portobello mushrooms (sliced) (8/1/1/0)
    1 lb penne protein pasta (190/17/38/2)
    1 bottle Bertolli Carbonara sauce (70/1/2/6)
    3 tbsp oil

    1 frying pan
    1 saute/regular pan
    1 small pot
    1 big pot

    1. Prep
    Dice chicken breast into bite size pieces. Grab frying pan and put 3 tablespoons of oil (up to 5 if its a bigger pan) for the chicken. Grab a saute pan (regular pan) for bacon. Put sauce in small pot on low heat (2 out of 10). Grab a Boil 6 or so cups water for the pasta in big pot. Slice mushrooms into normal bite size slices (about 2 mm thick).

    2. Once water is boiling, put 1 lb pasta in. Don't cover.
    Put diced chicken in frying pan and cook till brown on medium heat (6 out of 10). Make sure it's cooked all the way through but don't let it get crispy on the outside if possible. Cook bacon in saute pan like you normally would. Once bacon is cooked, place on multiple paper towels to dry. Wipe off excess oil if needed. Once chicken is done, place in a bowl and put to the side.

    3. Place mushrooms in the frying pan used for the chicken and cook on medium-low heat (4 out of 10). They just need to get warm and take on a light brown color. Once bacon is dry to the touch, chop/crumble it all (think bacon bites). Drain water from pasta through a colander (or whatever works). Put pasta back in big pot and put on medium-low heat (4 out of 10). Put chicken, bacon, mushrooms and sauce in with pasta. Cook another 5 or so minutes.

    4. Eat.
    Bacon & Egg Breakfast Bowl - (1505/107/20/103) These macros are for the entire amount made.

    10 eggs (780/60/6/50)
    1/2 lb bacon (270/20/1/20)
    1 cup red/green bell pepper (31/1/6/0)
    1/2 onion (24/1/6/0)
    1/2 cup shredded cheddar (400/25/1/33)
    Salt & Pepper for taste

    1. Scramble eggs in bowl and add salt & pepper if you want. Prep frying pan for eggs. Dice bell peppers and onions. Mix bell peppers and onion in a small pan and put on low heat (2 out of 10).

    2. Cook bacon normally. Cook scrambled eggs on medium-low heat (4 out of 10).

    3. Once bacon is cooked, put on paper towels to dry. Wipe off excess oil. Crumble bacon. Make sure the bell pepper/onion mix is heated but not over heated (should be warm and crunchy). Once eggs are cooked, add crumbled bacon and bell pepper/onion mix. Stir.

    4. Adjust heat to low (3 out of 10). Cook for 3 minutes so everything is warm again. Once warm, add shredded cheese. Heat until melted.

    5. Eat

    Orange Baked Ham - (9072/873/457/378) <- Total | Per 1lb serving -> (907/87/46/38)

    Fully Cooked 10+lb spiral ham - (7560/864/108/378)
    6 garlic cloves - (23/1/6/0)
    1/2 cup light brown sugar - (413/0/108/0)
    1 orange (zest) - (0/0/0/0)
    1/4 cup fresh orange juice - (62/0/6/0)
    8oz orange marmalade or jam - (787/1/212/0)
    1/2 cup dijon mustard - (227/7/23/0)

    1. Preheat oven to 350 degrees. Put ham in big roasting pan.

    2. Mince or chop the garlic into very small pieces. Put the marmalade, mustard, brown sugar, orange zest and orange juice into a blender or food processor and blend/process. Pour over the ham and bake for 1 hour. If needed, bake for an extra 5 minutes at a time until ham is heated in the middle and glaze is browned.

    3. Eat.

    Lemon Grilled Chicken - (1398/217/5/53) <- Total | Per serving -> (419/55/1/14)

    4 boneless skinless breasts - (1155/217/0/25)
    1 lemon - (0/0/5/0)
    2 tbsp olive oil - (238/0/0/28)
    1 garlic clove - (5/0/1/0)
    1 tbsp parsley - (0/0/0/0)
    1/4 tsp thyme - (0/0/0/0)
    1/4 tsp marjoram - (0/0/0/0)
    1/4 tsp salt - (0/0/0/0)
    1/4 tsp pepper - (0/0/0/0)

    1. Peel zest off of the lemon and cut into small strips. Set aside. Squeeze lemon juice into a bowl.

    2. In a big bowl, combine lemon zest, lemon juice, oil, garlic, parsley, thyme, pepper, salt and marjoram. Then put the breasts in and coat them. Cover and put in the fridge for about 30 minutes or more. Longer the better.

    3. Preheat griddle or grill on medium. Or you can use a broiler. Cook the chicken and coat it with the marinade multiple times. When its done, sprinkle some more parsley and zest on top.

    4. Eat.

  3. Protein Powder and Cheat Meals

    Chocolate Protein Milkshake - (700/64/51/28)

    2 scoops Chocolate Protein (240/46/6/7) <- This is with Modern Protein by USP
    2 scoops vanilla ice cream (277/5/32/14)
    1 1/2 cups 2% milk (183/13/18/7)

    1. Take milk and protein powder and mix normally.

    2. Put ice cream in blender with protein/milk mix. Blend.

    3. Drink
    Alaskan Salmon Dip - Family Recipe

    1lb Smoked alaskan salmon (can use non-smoked but smoked is best by far)
    8 oz cream cheese
    1 cup mayonnaise
    1/2 cup sour cream
    1 tbsp horseradish
    1 tbsp minced onion

    1. Shred salmon in a bowl. Combine all ingredients and mix thoroughly.

    2. Put in fridge for an hour or two.

    3. Serve with Ritz Crackers or your favorite crackers.

  4. Oh ****ttt this is a thread for me ! This should be a stickie lol
    Alpha20 - Chaos and Pain 20% off your order today.
    PM with any questions bros!

  5. Reserved #3

  6. You just became a favorite slot in my favorite folder !!! Congrats!!!!!

  7. Quote Originally Posted by bighulksmash View Post
    You just became a favorite slot in my favorite folder !!! Congrats!!!!!
    Thanks. Just trying to help you guys out. I'll add pics when I cook them. And I'll be adding a lot more recipes.

  8. You're like a fcking chef! Great thread!

  9. HELL YES!

    No more chicken and plain brown rice for me.

  10. Quote Originally Posted by ChocolateClen View Post

    No more chicken and plain brown rice for me.
    Oatmeal and turkey or oatmeal and hamburger here...haha

  11. Glad I can help guys.

  12. This fat a$& is in like a not as fat as he was kid in a fat free pie store
    Use rep code "FireTitan"
    [email protected]

  13. Amd @Brandinooooo Im doing the pancakes tonight. MTS apple pie protein
    Use rep code "FireTitan"
    [email protected]

  14. Quote Originally Posted by FireTitan View Post
    Amd @Brandinooooo Im doing the pancakes tonight. MTS apple pie protein
    That sounds good.

  15. Quote Originally Posted by Brandinooooo View Post
    That sounds good.
    Ill let you know
    Use rep code "FireTitan"
    [email protected]

  16. Added a Mexican Chicken recipe and Milkshake recipe. The Mexican Chicken is fire. My favorite meal of all time.

  17. Ok guys, your in for a treat.

    I added 4 new recipes including a special cheat meal;

    Crispy Ranch Chicken
    Lemon Grilled Chicken
    Orange Baked Ham
    Alaskan Smoked Salmon Dip

    The salmon dip is a family recipe. Its phenomenal. I'm from Alaska lol. Any questions about it just ask.

  18. Subbed

    Quote Originally Posted by Brandinooooo View Post
    Ok guys, your in for a treat.

    I added 4 new recipes including a special cheat meal;

    Crispy Ranch Chicken
    Lemon Grilled Chicken
    Orange Baked Ham
    Alaskan Smoked Salmon Dip

    The salmon dip is a family recipe. Its phenomenal. I'm from Alaska lol. Any questions about it just ask.

  20. Quote Originally Posted by bighulksmash View Post
    Hahahah yeah. My bad lol

    And no I'm not native or eskimo lmao

  21. yeah I see that white man

  22. Quote Originally Posted by bighulksmash View Post
    yeah I see that white man

  23. Quote Originally Posted by bighulksmash View Post
    Hell yeah

  24. Solid work again man!


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