If there’s more than one step it’s cooking. Pop-Tarts: place in toaster, remove from toaster = two steps = cooking! 
I used to do that at McDonald’s back in the day: two chicken sandwiches, ditch one bun. If you ask for extra pickles, sometimes you’d get three. Gotta volumize those veggies.
We have a go-to meal I call “The World’s Best Turkey/Chicken Sandwich.” I’ll post it along with pics once we get to the turkey tenderloins in the freezer.
“Fast Foods Hacks for Lifters” would make a fun new thread.
There was cheddar melted on the chicken.
It was awesome!
Its a few months back in the food porn thread.
Start it up! As a traveler, I’d appreciate it.
Ever spatchcock a chicken? “Spatchcock” just means butterfly. (It’s also TC’s high school nickname.) This allows all the parts to cook evenly and faster. You can do a whole turkey this way too to speed up Thanksgiving.
Basically, use kitchen shears to remove the spine, then flip it over and smash it flat. I sear the whole birdy a minute on the stovetop in a cast iron pan, then pop it into the oven at 425 degrees for around 45 minutes.
There are a lot of recipes and videos out there, but that’s the gist of it.
Or just go a buy a rotisserie chicken. 
Amazing thread.
Because of his tanning routine at the beach?
Given the rise in prices these days, the $4.99 rotisserie chicken (3 lbs?) alone will pay for the price of a regular Costco membership.
This was fun. Cooked up some chickpea pasta and added it to a pound of cooked grass-fed beef. Added tomatoes and some pre-made “clean” pasta sauce (no added sugar or seed oils). Hit it with garlic, onion, and some organic cheese at the end.
Here’s the chickpea pasta I’ve been using. Comes in all the shapes. Now, will your Italian grandmother love it? Nope. She’d probably have a stroke. But I dig it.
I make some variation of these almost every weekend. Our weekends are busy, so we always keep some grab-and-go healthy snacks handy.
I added some dark chocolate bits to this batch, but here’s the base recipe:
Made these today.
My photo skills are not Chris level but working on it.
These are delicious. Left the cinnamon out since wife is allergic.
Looks great! Made a chocolate Metabolic Drive version today with black cherries and dark chocolate bits.
These things are awesome:
Gotta love parsnips. Yeah, parsnips – carrots with white privilege. Sorta. Kinda.
I like parsnips better than carrots. Although you get a hint of carrot flavor with this root vegetable, it’s much lighter, less sweet, and even a little spicy.
I oven-roast these just like french fries: spritz with coconut, olive, or avocado oil, then salt and pepper. Pop them into the oven at 400 degrees (middle rack then top rack) until they get a little tan and crisp at the edges. Maybe 15-20 minutes depending how thick or thin you cut them. They’re almost like fluffy potato wedges when they’re done.
Had these with some thin-cut sirloins and a little homemade ketchup.
More parsnip porn from last week:
Had some salmon last night and decided to jazz up the rice. You can skip the first two steps here, but it gave it a little something extra.
Pan fry a salmon (with skin) using coconut oil. Remove from pan.
Add a bit of vegetable, chicken, or beef stock – or bone broth – to the pan and deglaze it. (Scrape up the little bits of stuck fish and fish seasoning as the stock boils and reduces a bit.)
Add an egg and scramble it 80% of the way through. Use one egg per cup of rice. That said, I’m going to see what 2 eggs per cup does on the next batch.
Add pre-cooked rice, pre-boiled peas, green onion (I use dehydrated), garlic, onion powder, salt.
Get everything reheated and serve.
Soy sauce is usually part of this but I didn’t have any handy. Was awesome anyway.
Is it even fried rice without oyster sauce?
I thought that was the secret ingredient.
It might just be! I’ve never used oyster sauce.
These micro-cabbages have tons of health benefits… which you can Google because I have work to do. 
Preheat oven to 400 degrees F. (If my math is right, that’s either -14 degrees Celsius or 5376 degrees Celsius, give or take 9 billion degrees.)
Cut sprouts in half. Lightly spray with healthy oil of choice.
Add salt, fresh-ground pepper, garlic, and onion powder.
Roast on the top rack until delicious. Just keep an eye on it. Flip 'em once if needed.
Dog approved:
Look at those sweet babies! The second one’s eyes says it all.
Are these fresh or frozen? I want to make myself like brussel sprouts but… I’m.not there yet. It’s worth another shot!
Fresh. I’ve never worked with frozen brussels sprouts. Frozen veggies can be hit or miss. For example, I always get frozen peas and riced cauliflower, but never frozen broccoli. (Seems to be mostly woody stalks.)
Thanks! I don’t think I have ever seen fresh ones at our little, way over priced, store in town. I will look next time I go.
I will buy frozen broccoli but only the florets. The other is just stems like you said.
Instead of tomato sauce, this one has a foundation of avocado creme. First time we tried that and it worked out great. The rest is ground turkey, tomatoes, provolone, pickles (!), and a little parm to top it off. Used a Nudo crust again.
