I'm a terrible cook, I cook almost every night so that I've got dinner and then lunch for the next day. However I almost always dread lunch because I just can't cook for shit and thus it tastes like shit. Because of that I rarely finish my lunch and toss it in the freezer after I come home eating the rest on the weekends.
tl;dr how to tasty fit food ezmode
>>35261302
stay away from eggs - they give cancer
>>35261302
http://www.amazon.com/Joy-Cooking-Irma-S-Rombauer/dp/0743246268/
>>35261426
living is literally giving you cancer aswell
>>35261302
https://www.youtube.com/user/fitmencook/videos
>BOOM
Salsa
Cheap, variety of flavors, generally super low calories.
Easy way to add more flavor to bland dishes.
>>35261302
Baked chicken and steamed veg.
Brine chicken (let the chicken soak in water + salt + seasonings) for 30 mins. You can do this in bulk.
Take chicken out, dry it off with a clean paper towel, season to your liking (salt, pepper, garlic, onion, chili, cayenne, paprika, italian, cajun, its up to you senpai) and place in oven at 425 until internal temp is 160 (about 25 mins). Take out and let sit 10 mins.
Place bag of vegetable, frozen or fresh, in a steamer that is already boiling, let steam for around 5 to 10 mins or until veggies are tender. (This really depends on the veg and if it's fresh or not) season to your liking (salt +pepper, red chili + honey, a little butter, etc. Whatever you prefer) and serve with chicken. Mix with sauces to spice things up (buffalo, chili sauce, hot sauce, horseradish, etc.)
>>35261426
fuck off cunt
thanks for the suggestions so far, will look into them. also, should i invest in a cast iron pan or isn't there really any difference between a non stick pan and a cast iron pan as far as taste goes?
>>35261718
Cast iron pans can be used much hotter than non-stick. Good for searing stuff. But the non-stick ones are so much more slippery than even the best cast iron. I'd get one of each. Lodge preseasoned cast iron, and T-Fal non stick (the one with the red dot). 12 inch, preferably. Should be about $50 for both. ATK loves both of those.
https://www.youtube.com/watch?v=yjUW-p7iRLU
https://www.youtube.com/watch?v=HwJKDD6E7M0
>>35261718
http://www.amazon.com/Lodge-CRS12-Skillet-Seasoned-12-inch/dp/B005U93RYW/
Carbon steel, bitches.
This is delicious
>>35261718
Ceramic, obvs.
http://www.amazon.com/dp/B005473FMO/
>>35261302
http://www.amazon.com/4-Hour-Chef-Cooking-Learning-Anything/dp/0547884591/
Yeah, it's by Tim Faggot, but whatevs. It's a good survey of topics, including how to develop a palate. Torrent it if you don't want to give the shyster money.
Eating this right now
>>35261947
Agreed. Just don't go overboard with the oil when frying them or it'll taste like shit.
>>35262727
holy shit that chicken looks dry, thought it was pita bread
>>35261465
I second this. Pretty good channel
Spices/herbs add a lot of flavor. Here's one of my favorite blends I use when I cook chicken and rice:
Cayenne
Paprika
Cumin
Garlic powder, onion powder
MSG
Salt, pepper
Thyme
Once you've done it enough you can just arbitrarily throw spices onto stuff and have it come out great.
>>35262061
Ceramic is fucking bullshit. Stuff starts sticking like crazy after literally the second use. Dare to touch it with any non-plastic utensil or the hard part of the scourer, even if accidentally, and it's ruined forever
>>35263907
fatty detected
>>35264348
your asparagus also looks damp and overcooked.
>>35264282
I freeze a hunk of ginger then grate it into food at the end
try it out dude
it's amazing
>>35262727
Right there with you anon
