Simply Filling/Core - Wonderful Wednesday Menu, November 8, 2006
11-08-2006, 11:11 AM
No menu yesterday! What's up with that?
Breakfast: Shredded wheat and bran, skim, double serving of peaches, equal
Lunch: 2 Hardboiled eggs
Snack: FF cottage cheese and double serving of pineapple
Dinner: Roast Chicken in my Showtime Rotisserie, Core mashed potatoes, corn
Snack: SF Hot Chocolate?
11-08-2006, 12:38 PM
Vickie, only 2 HB eggs for lunch? I'd be so hungry. :)
b: oatmeal, strawberries, milk
l: LO stirfry, milk
s: LF graham cracker, apple
d: New Orleans Red Beans and Rice, 1 dinner roll w/out butter, milk
11-08-2006, 12:42 PM
I'll be eating the FF cottage cheese and pineapple at the first sign of tummy growling! It's not enough for me either. I was just trying to be ecomomical and use up the eggs!
Nice menu by the way! Do you have a recipe for the NO red beans and rice? I need things for lunch and I thought I could make it maybe with barley instead of rice?
11-08-2006, 12:54 PM
The New Orleans red beans and rice is one of my favorites...I make a few modifications - I sometimes used turkey kielbasa instead of ham if I want to spend the points, and dh prefers if I substitute red pepper for the green. I prefer plain red beans instead of red kidney beans, they're smaller and have a thinner skin. Oh yeah, and I just stir it all together instead of serving the veggies/meat over the rice. It's super fast to cook, and so tasty. Let me know if you try it. (Plus, there are no tomatoes! ;) )
New Orleans Red Beans and Rice
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup brown rice
2 teaspoons healthy oil
1 onion -- chopped
1 green bell pepper -- seeded and chopped
3 cloves garlic -- minced
1 pound ham -- cut into 1/4" pieces
1 can red kidney beans -- rinsed and drained
1 teaspoon Cajun seasoning
1/2 cup chicken broth
Cook the rice according to package directions, omitting any fat.
Meanwhile, heat the oil in a large skillet over med high heat. Add the onion, bell pepper, and garlic; cook, stirring occasionally, till softened, 3-4 min. Add the ham and cook, stirring occasionally, until it starts to brown, 4-5 min. Add the beans and Cajun seasoning; cook, stirring occasionally, until heated through, 1-2 min. Add the broth and cook until the liquid is almost completely absorbed, about 2 min. Serve over the rice.
11-08-2006, 12:58 PM
Yummo! What are the plain red beans called? Do you get them in a can? I substitute red pepper all the time. Jim and I despise green peppers but can make ourselves eat red. They are way more expensive but worth it if it gets more veggies in us.
You are so sweet to remember the tomato overload!
11-08-2006, 01:07 PM
Well, the brand I buy is Mrs. Grimes and it just says "Red Beans" on the can. I'm not sure if you have that brand in Chicago, but maybe. They might be red kidney beans, but all I know is that they're different than the canned kidney beans I can buy. I'm not a bean expert, but whatever. :lol:
11-08-2006, 01:10 PM
Since I grew up in Cajun country, I'll tell you what we used. Around there, the terms pinto beans and red beans are used interchangeably. I would use pinto beans, Vickie.
11-08-2006, 03:21 PM
yummo is a great way to describe that recipe. i'll have to try that when we get home.
vickie, i guess we were all waiting for you to start tues menu thread. we need you, girl.
b--1 killer brownie/grapes
l--salmon, butter beans, spinach, ketchup