Thinking this may help someone who is stuck for an idea today, here's my tonight's dinner menu. What's yours? It may help me for tomorrow
Skinless boneless chicken breasts, butterflied and pounded thin, stuffed with spinach, feta cheese and a little garlic. Served with quickie 'greek' salad (cubed english cukes and tomatoes, black olives, feta cheese and Renee's LF Mediterranean Greek dressing) and brown rice cooked in low sodium/fat chicken broth.
Salmon cooked on the Foreman grill, stir fried carrots, broccoli, peppers and mushrooms with a bit of light soy sauce served over brown rice, light soy milk
Quick Avgolemono Soup (made with brown rice instead of orzo--which makes it not so quick--and with two cups sliced celery and one cup sliced red pepper added).
Green salad (lettuce, chard, pea shoots, radishes, cucumber, argula blossoms, maybe some strawberries, sea salt, lemon pepper, low-cal dressing)
Dessert is no sugar added cherry pie filling with 1/2 serving of crushed Trader Joe's chocolate cats cookies.
Last edited by BlueToBlue; 03-24-2008 at 08:22 PM.
tuna with a little fat free Italian dressing on wheat pita-4
sliced cucumbers and baby spinach with low fat feta cheese-1 point
low fat soy chocolate pudding with fat free cool whip-3points
Wow, lots of interesting stuff, particularly the salads...I am totally unimaginative when it comes to green salads, and so I will eat them, but don't really like them.
SusanB: Care to share your tomato/avocado/onion salad recipe? We still have one avocado left on the counter...
Kate: I've been thinking about salmon on the George grill...how is it? Do you do anything to the salmon first in terms of seasoning?
Charisma: what are ginger cakes?
BtB, that dessert sounds like it could be served to guests...I'll keep it in mind.
Chickybird: how do you prepare the cukes, spinach 'n feta? Any dressing or seasonings?
I should have specified that my feta was LF...I can usually get my hands on some 13% MF feta, and I find no difference in taste. Rinsing takes care of the excess salt.
We should go fetch that poster who said she couldn't cook. This stuff is all wonderful and not too too difficult.
My salad? I chopped up an avocado, a tomato and half an onion In future I was would use a red onion.
I ended up mixing the lentils with that and put it all on my green salad.
Lentils? a can rinsed, with garlic salt and balsamic vinaigrette dressing.
Sounded fancy tho didn't it?
I find greens are what they are. The fun is in the fixings. I very seldom just have greens with dressing.
The ginger cakes I had are made by Morningstar Farms, and they are rice, veggies and ginger/other spices all made into little frozen patties. 1 patty is 110 calories. Yum.
I am pampering myself tonight... After work I am meeting a friend who is a massage therapist and will have an hour long massage... Oh yea that's going to feel sooooo good! For dinner tonight I have a package of frozen stir fry veggies (sugar snapped peas, water chesnuts, carrot, onion, mushroom), that I will thaw out in the microwave for a couple of minutes. I will use a little stir fry sauce (25 cal for 2T). Finish it with 1c brown rice.
I am also playing with a recipe for low calorie cookies. I want to make some ginger cookies using the same recipe. If your curious it contains the following:
1C Whole Wheat Flour
1/2C Splenda
1/4t baking soda
8T unsweetened applesauce
1/2C pure pumpkin
1/4C egg beaters
2T splenda brown sugar
3T minced ginger (this is the new add in)
Mix dry ingre. together. Mix wet ingre. together in seperate bowl. Then combine wet into dry. Batter will be really moist. Preheat oven to 375, place foil over baking sheet and spray with pam. Scoop out generous 1T batter onto sheet. Bake for 10-13 minutes.
I hope you enjoy this recipe. It is great as it is without the ginger but since I am a total ginger freak, I thought why not add it to the mix. We'll see how it turns out!
What's for dinner?
In future I was would use a red onion.
