I don't know if your kids will like it, but I made the most amazing cabbage soup last night! It was just veggies I had in the fridge.
I boiled two large cut up chicken breasts in 2 quarts of water. Lots of granulated garlic, some cayenne, some salt.... cook until chicken is done. The veggies I used were: cabbage, onions, yellow bell pepper, zuchinni, yellow squash, can of stewed tomatoes, mushrooms, bean sprouts, broc, shredded carrot, I stir up 4 eggs and soft boiled them. I let it cook for about 20 minutes.
Last night, I grilled some garlic lemon chicken skewers, cooked up some whole wheat couscous with chicken broth and added a mix of roasted red onion, zucchini, bell pepper, and eggplant, and served with a side salad.
Tonight's dinner is whole wheat penne pasta, tossed with italian-seasoned ground chicken, more of the roasted veggie mix (I roasted a BUNCH off for use in both meals...makes prep easier to do it all at once), and spaghetti sauce.
Tomorrow: Ginger Garlic Chicken Stirfry - Chicken breasts, stirfried with a mess of vegetables (The mix for tomorrow is bell pepper, carrot, broccoli, shallot, baby bok choy, zucchini, and probably some leftover brussels sprouts), over a brown and wild rice blend.
Thursday - Bean, sausage, and veggie soup - I'll soak some multi-bean soup mix overnight, then in the morning, get those simmering in some chicken stock. Brown up some chicken sausage with onion, carrot, celery and garlic...about 20 minutes before serving I'll add in some chopped zucchini. Yum! We love soup so much we eat it even when it is 100 degrees out.
Friday - Extra lean ground beef hamburgers, stuffed with laughing cow and dijon mustard, with greens and caramelized onions, and a side salad.
Last night was Tortilla soup (from a dry mix--90 calories per cup) and pinwheel sandwiches made from reduced fat herbed cream cheese, turkey and ham, on ww flatout bread (less than 150 calories per log which was cut into about 7 or 8 pinwheels).
Tonight is eggs, scrambled with red and orange peppers and red onion, sliced cantaloupe and a piece of ham steak. If I'm really hungry, I might add a slice of ww bread.
Tomorrow night will be BLT and avocado sandwiches on ww bread.
Last night was homemade macaroni (ww) and cheese plus roasted broccoli.
Tonight I'm making Japanese food. Edamame, soup (dashi with scallions and tofu), brown rice, eggplant stir fried with a miso sauce, and kim chi (which is Korean, but we like it.)
Tomorrow I'm making salmon patties with canned salmon and making some sort of veggie side dish with whatever is left in the fridge (Thursdays are our farmer's market days.) We also have some basil I need to use, so I might make a small side of ww pasta with pesto.
I also have some tofu that I was planning on cutting into "fingers", breading and oven "frying". We use katsu sauce to dip. YUM!
Yesterday I threw in a flank steak with tomatoes, oj and lots of seasoning to make a sort of barbacoa beef (slow cooked it all day) shredded it for tacos.
Today I threw in dry rice and beans, more tomatoes, seasonings, salsa, chicken broth, canned tomatoes, diced carrots and red peppers and am slow cooking it to make a sort of burrito bowl for the leftover beef.
LOL - you guys are so sweet! We just LOVE (repeat...LOVE) food, so we found ways to make tasty things that we love just as much and can eat a lot of, with minimal calorie impact. I wouldn't be happy if I couldn't cook!
well, I have a ton of produce I have to eat before I get on the plane tomorrow...I may take some with me as a snack. So, a huge salad is in line with goat cheese. and maybe some stir fry with brown rice.
What's for dinner?
