|
|
Post by bbbearsmom on Sept 5, 2019 23:59:12 GMT
Please post your easy go-to meal ideas.
|
|
|
|
Post by bbbearsmom on Sept 5, 2019 23:59:40 GMT
My big idea is to add cut up left overs to a big veggie salad. Although it takes a while to make a salad. If I know the end of the day will be hectic I make the salad ahead of time. Another quick one is tuna and mayo on rice cakes.
|
|
|
|
Post by cathygeha on Sept 6, 2019 6:26:59 GMT
* peanut butter and jelly on toast with a piece of fruit * a smoothie that has fruit in it and protein powder * leftovers * tuna on a baked potato with nonfat cheese (tuna patty melt using potato as the base) * baked potato with labne (Greek Yogurt) and blue cheese crumbles with a sliced tomato * egg sandwich with fruit or veg on the side...or an omelet * burrito heated in the microwave
|
|
|
|
Post by lani on Sept 6, 2019 15:43:31 GMT
I always keep some cooked rice on hand for rice and beans. Ditto fresh salsa and pre-made guacamole. The grocery store has tasty ones of both.
Always oatmeal for breakfast with fruit, almond milk and chia seeds.
I have a vegetable omelette several days a week for lunch. I can make it with my eyes closed. One whole egg and four egg whites. Trying to keep the calories and sat. fat down. Yes, I waste a lot of egg yolks.
DH has a spinach and tuna fish salad for lunch most days. And he can make it himself! A small miracle. It's those vacuum packed single servings of tuna that enabled him.
|
|
|
|
Post by surfgirl on Sept 6, 2019 18:20:06 GMT
lani , our breakfast and lunch meals are basically the same, minus chia seeds and using Egg Beaters for the omelet. I saute shredded carrots in the pan with green onions before I add the egg beaters and I stuff with a slice of LF Swiss cheese and fresh spinach, and I eat that with 2 soy sausage patties. Dinner go-to meals include: A soy 'meat' with steamed veggies (spiced up with butter or EVOO & flavored vinegar) and a salad. Home made low point Cheese & Veggie enchiladas Home made low point Veggie Lasagna Soft tacos made with lentils, cheese & steamed broccoli or whatever veggie we have at hand, with fresh salsa (I can make this more Indian by using curry spices and chutney) Large chef salad with LF cheese and soy 'lunch meats' like ham and turkey (usually in summer when it's really hot...like now!)
ETA: I think I mentioned this recently but we make batch lunches for my husband - 3 weeks at a time - and when we do that we usually have left over brown rice and steamed veggies and lentils. So I'll use those and make bowls the first night, then tacos the second night, then maybe an Indian spiced taco or bowl the third night, and so on. bbbearsmom, if you cook a batch of a few things in one cooking session, you can use them in different configurations and change them up with different spice profiles very easily, and with minimal effort once the initial cooking is done, and even that isn't too much effort.
|
|
