General Discussion Triathlon Talk » Protein for the cooking-impaired Rss Feed  
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2005-12-13 11:45 AM

Expert
1085
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New Orleans, LA
Subject: Protein for the cooking-impaired

I know it. I know I need to eat more protein. As a person who does not cook I eat a lot of carbs - sandwiches, cereal and such. But I need to get more protein in my diet. The most protein I get in my meals is my morning shake - Instant Carnation Breakfast mixed with Vanilla Soy Milk - 10g protein.

Any ideas of what foods I can eat that do not require me to have a culinary degree that are high in protein (low in fat preferably - i'm sick of peanut butter)?



2005-12-13 12:02 PM
in reply to: #304567

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Science Nerd
28760
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Redwood City, California
Subject: RE: Protein for the cooking-impaired
Check out dairy products - there are lots of yogurts and cheese that have high protein (I think Carb Countdown is one of the brands).  You can also eat nuts or sunflower seeds as a snack.
2005-12-13 12:48 PM
in reply to: #304578

Expert
1085
1000252525
New Orleans, LA
Subject: RE: Protein for the cooking-impaired
Artemis - 2005-12-13 12:02 PMCheck out dairy products - there are lots of yogurts and cheese that have high protein (I think Carb Countdown is one of the brands).  You can also eat nuts or sunflower seeds as a snack.
Yeah, I've been eating almonds, but I'm worried about all the fat.
2005-12-13 1:00 PM
in reply to: #304567

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Expert
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Subject: RE: Protein for the cooking-impaired
(Note: I can't eat beef so these recommendations don't contain it.)

I just bought some frozen turkey burger patties that are easy to throw on the Foreman and ready in 7 minutes.

Frozen, boneless, skinless chicken breasts are good. It's been a while since I've done this but I used to grease up a few pans and stick the whole bag-full into the oven. Then I'd put them back in the freezer, already cooked, and I'd only have to warm them up in the microwave to eat. I also like the frozen, pre-cooked and peeled shrimp. These are both good to throw into a stir-fry along with frozen veggies (cut the chicken into small chunks after pre-warming).

Canned tuna is a good source of protein. Do you know how to make tuna salad? I like the canned turkey chili, which is nice this time of year. I also like pre-made split pea soup in a can.

I hope this helps.

Mike
2005-12-13 2:07 PM
in reply to: #304567

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T1
Subject: RE: Protein for the cooking-impaired
I live on Egg Beaters and non-fat Cottage Cheese. Seriously. My breakfast has 25 g of protein and is 130 calories.

For the rest of the day: canned tuna (mix with cottage cheese), crab, chicken breasts, black beans
2005-12-13 7:16 PM
in reply to: #304567

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Master
2314
2000100100100
Gulf Shores, AL
Subject: RE: Protein for the cooking-impaired
Winner Winner Chicken Dinner!!!!

I don't know how to cook it but I love saying that.

Edited by Manatee Express 2005-12-13 7:21 PM


2005-12-14 12:59 AM
in reply to: #305040

Elite
3650
200010005001002525
Laurium, MI
Subject: RE: Protein for the cooking-impaired
go buy a crock pot. Do it. Just throw meat in it with some sort of flavored liquid (stock, water + powdered soup, broth, ceam of mushroom soup) and you have real good food, really easy.

Best ones I've found are Beef roast + powedered onion soup and enough water to cover it. Throw some salt and pepper in too. Set to low for 24 hours. Is REALLY good if when done, you pull it apart and mix with barbque sauce. Another good one is pork chops with cream of mushroom soup.

You can also cook just about any meat by searing it (putting it in a frying pan until the surface is cooked and then throwing it in a 350 degree oven. A good steak like this in the oven for 10 min after searing is a nice medium well. Soak the meat in marinade over night and it will taste gourmet.

It's also really hard to screw up hamburger helper.
2005-12-14 2:10 AM
in reply to: #304567

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Subject: RE: Protein for the cooking-impaired

Something I used to do when I had a short amount of time, was go to the grocery deli, get a few slices of ham or turkey and a couple of slices of cheese, just wrap the deli meat around the cheese and have a quick low carb meal.

I have some other quick high protein ideas but that would require a pan, stove, flame, and such....

2005-12-14 11:36 AM
in reply to: #304567

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Champion
8936
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Subject: RE: Protein for the cooking-impaired
The fat in almonds is good for you and is cardioprotective.  Various nuts should be part of everybody's diet.
2005-12-15 4:20 PM
in reply to: #304567

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Master
1397
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Granvile, Ohio
Subject: RE: Protein for the cooking-impaired
I add protein powder in my oatmeal every morning. 
2005-12-16 11:03 AM
in reply to: #304567

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Extreme Veteran
522
500
MN
Subject: RE: Protein for the cooking-impaired
I would not worry about the fat in nuts as posted above. It will not hurt you. I have a box of almonds by my desk. I also keep beef jerky sticks at my desk.

I cant cook anything but my favorite is buffalo chicken. Just take those babies plop them on tray, 20 mins in the oven and presto chicken. Add in blue cheese dressing, yum.

Tuna comes in cans. Not so tasty but easy and portable. I like to eat plain non fat yogert with my protein powder mixed in for a late snack.


2005-12-16 11:48 AM
in reply to: #306920

Elite
3650
200010005001002525
Laurium, MI
Subject: RE: Protein for the cooking-impaired
not knowing how to cook is no excuse. Just put 1/4 of the effort you are putting towards tri training towards learning how to cook and you'll see how easy it really is. You may have to explain the situation to the fire dept a few times during the first week, but once you get the feel for things, you'll be glad you did. If you can boil water and heat stuff in the oven, you have the pre-reqs to learning how to cook.
2005-12-16 12:20 PM
in reply to: #306983

Expert
1085
1000252525
New Orleans, LA
Subject: RE: Protein for the cooking-impaired
vortmax - 2005-12-16 11:48 AMnot knowing how to cook is no excuse. Just put 1/4 of the effort you are putting towards tri training towards learning how to cook and you'll see how easy it really is. You may have to explain the situation to the fire dept a few times during the first week, but once you get the feel for things, you'll be glad you did. If you can boil water and heat stuff in the oven, you have the pre-reqs to learning how to cook.
You would be proud, I am getting one of those betty crocker cookbooks that everything I need to know about cooking Although I am going to need a lot of help. I burnt my spatula (sp) to my beautiful new wok-type pan thing. (so upsetting)I can get really strapped for time though, and need quick and easy protein fix.
2005-12-16 12:32 PM
in reply to: #307028

Elite
3650
200010005001002525
Laurium, MI
Subject: RE: Protein for the cooking-impaired
awesome! I am proud of you.

Don't worry, I've burnt a few of those myself, as well as a few other stupid moves that I don't care to elaborate on at the moment. Lets just say when you're making holiday fudge, and the stuff in the pot is hotter then the melting point of plastic, a plastic mixing spoon is NOT what you want to be stirring it with. It was like in the cartoons when someone is mixing a super spicey bowl of something, and they pull the spoon out and nothing is left but part of the handle....
2005-12-16 12:34 PM
in reply to: #307046

Expert
1085
1000252525
New Orleans, LA
Subject: RE: Protein for the cooking-impaired

vortmax - 2005-12-16 12:32 PM awesome! I am proud of you. Don't worry, I've burnt a few of those myself, as well as a few other stupid moves that I don't care to elaborate on at the moment. Lets just say when you're making holiday fudge, and the stuff in the pot is hotter then the melting point of plastic, a plastic mixing spoon is NOT what you want to be stirring it with. It was like in the cartoons when someone is mixing a super spicey bowl of something, and they pull the spoon out and nothing is left but part of the handle....

Ha! that's so so funny. I am a great baker though!

2005-12-16 12:55 PM
in reply to: #307052

Elite
3650
200010005001002525
Laurium, MI
Subject: RE: Protein for the cooking-impaired
I try to be too. I can manage cheese cake and bread pretty well. Unfortunatly my kitchen in this apt is tiny and not all that great. It's tough making stuff when you don't have a mixer... I can't wait to get home for the holidays. My mom has a GREAT kitchen.

The funniest thing about the fudge was that I managed to fish out the main lump of plastic, but there was still enough in there that you were picking little pieces of it out of your teeth as you ate it.


2005-12-16 1:09 PM
in reply to: #304567

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Subject: RE: Protein for the cooking-impaired

Here is an easy item,,,, Pasta LESS Lasagna, my own creation

In a small non stick pan put a little red pasta sauce in the pan, then add a little pepperoni and or some cooked itallian sausage, add some motzorella cheese,,, put the pan on low heat after adding the red sauce, add another layer of sauce, meat, cheese, top with some parmasian, then put it under the broiler until the top is bubbly and a little brown. depending on the temperature of the ingredients you add you may want to let it simmer on the stovetop for a few minutes before putting it under the broiler,,,,, Ohh, one of my lessons learned is be sure your non stick pan has an oven proof handle....

I make my own home made pasta sauce so I know what's in it and then freeze it in 1/4 lb ziplock bags about 16oz each. I stick them in the freezer and either break off a pice of sauce or just use it in a couple of meals over a couple of days.

I keep the pepperoni in the freezer it lasts a long time

I usually cook several extra itallian sausage links and keep them in the freezer for easy nukeability.

2005-12-16 2:29 PM
in reply to: #307075

Expert
1085
1000252525
New Orleans, LA
Subject: RE: Protein for the cooking-impaired
crusevegas - 2005-12-16 1:09 PM

 add some motzorella cheese,,,

motzorella , eh?

2005-12-16 3:26 PM
in reply to: #307174

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Subject: RE: Protein for the cooking-impaired
justalittletri - 2005-12-16 12:29 PM
crusevegas - 2005-12-16 1:09 PM

 add some motzorella cheese,,,

motzorella , eh?

Spellin nut mi bst supbject.....

2005-12-16 7:27 PM
in reply to: #307075

Elite
3650
200010005001002525
Laurium, MI
Subject: RE: Protein for the cooking-impaired
crusevegas - 2005-12-16 12:09 PM

Here is an easy item,,,, Pasta LESS Lasagna, my own creation

In a small non stick pan put a little red pasta sauce in the pan, then add a little pepperoni and or some cooked itallian sausage, add some motzorella cheese,,, put the pan on low heat after adding the red sauce, add another layer of sauce, meat, cheese, top with some parmasian, then put it under the broiler until the top is bubbly and a little brown. depending on the temperature of the ingredients you add you may want to let it simmer on the stovetop for a few minutes before putting it under the broiler,,,,, Ohh, one of my lessons learned is be sure your non stick pan has an oven proof handle....

I make my own home made pasta sauce so I know what's in it and then freeze it in 1/4 lb ziplock bags about 16oz each. I stick them in the freezer and either break off a pice of sauce or just use it in a couple of meals over a couple of days.

I keep the pepperoni in the freezer it lasts a long time

I usually cook several extra itallian sausage links and keep them in the freezer for easy nukeability.



That sounds really good. Have you ever tried adding some ricotta to it?
2005-12-16 8:50 PM
in reply to: #307425

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Subject: RE: Protein for the cooking-impaired
vortmax - 2005-12-16 5:27 PM
crusevegas - 2005-12-16 12:09 PM

Here is an easy item,,,, Pasta LESS Lasagna, my own creation

In a small non stick pan put a little red pasta sauce in the pan, then add a little pepperoni and or some cooked itallian sausage, add some motzorella cheese,,, put the pan on low heat after adding the red sauce, add another layer of sauce, meat, cheese, top with some parmasian, then put it under the broiler until the top is bubbly and a little brown. depending on the temperature of the ingredients you add you may want to let it simmer on the stovetop for a few minutes before putting it under the broiler,,,,, Ohh, one of my lessons learned is be sure your non stick pan has an oven proof handle....

I make my own home made pasta sauce so I know what's in it and then freeze it in 1/4 lb ziplock bags about 16oz each. I stick them in the freezer and either break off a pice of sauce or just use it in a couple of meals over a couple of days.

I keep the pepperoni in the freezer it lasts a long time

I usually cook several extra itallian sausage links and keep them in the freezer for easy nukeability.

That sounds really good. Have you ever tried adding some ricotta to it?

Actually I have, I have also put some fresh spinach in it as well,,,,, I have to sneak that in when Pam isn’t looking though. We came up with that for a good flavorful low carb dish,,, but man with some really good garlic bread,,,, yummmm!!



2006-01-02 11:33 PM
in reply to: #304567

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Extreme Veteran
493
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Bay Area, CA
Subject: RE: Protein for the cooking-impaired
I am often lacking in protein, as well. I try to keep hardboiled eggs in the fridge, as well as cottage cheese, tuna salad, and I enjoy this little snack a friend of mine (marathoner) introduced me to. Open a can of Ortega's whole green chilies, slice them up into, oh, 1/4 inch slices, and roll lunch meat (I usually use roasted turkey) around it. I keep the rolls in tupperware to snack on for a few days. A little spice, a lotta protein. Voila, no cooking.

Edited by Mottyl 2006-01-02 11:35 PM
2006-01-03 12:03 AM
in reply to: #304567

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Master
2033
200025
Subject: RE: Protein for the cooking-impaired

deli meat, tuna, chicken, beans,

I Love to make bean soup in the crock pot. just take some 15 bean soup mix, ham bullyou mrs dash, diced onion, parsley, and a shot in vinagar let it cook for about 12 hrs on low... Yummy!

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