Whole wheat bread, filled with grilled asparagus, zucchini, squash, eggplant, caramelized onions, one thin slice of low-fat cheese, and pesto on one side. Then grilled, without oil, in a panini grill.
YUM!
Great for parties, too. Just grill up all the veggies ahead of time, caramelize the onions, then have "make your own panini."
Other good spreads -- good brown mustard, chopped chipotle blended with low-fat mayo, yogurt cheese.
I don't have a name for it-- but I like to take a can of Diced tomatos, a can of mushrooms (or fresh!), some onions, some celery and a few chunks of garlic and let it all simmer together until the onions and celery are soft. It can be served over brown rice or I've chunked a chicken breast into it. I also like it with a can of Kidney Beans in it.
I almost always have leftover brown rice in the fridge, so I like to make "fried" rice with whatever bits and pieces are left in the fridge (usually tofu & veggies.) I use water instead of oil to "fry" and I add just a smidge of sesame oil for flavor plus low sodium soy sauce. I usually use one egg and one egg white for four servings.
Omelettes - I saute up whatever filling sounds good to me that night, usually spinach, mushrooms, shallots, garlic, zucchini, sun dried tomatoes, a few kalamata olives, a small jar of artichoke hearts and use 2 eggs. I top the whole thing with salsa (if I'm feeling wild - and have the calories available - I like to add a little feta cheese or goat cheese). I usually have enough filling for 3-4 days, so it's super easy to make omelettes for several nights in a row.
Roasted vegetables over a whole grain - I get a huge roasting pan and add a diced sweet potato, thinly sliced carrots (I put these in first since they take a little longer to cook), a big sliced onion, garlic, diced zucchini, chunks of red pepper, a can of chickpeas (fresh green beans are good too), whatever else I am in the mood for. I drizzle a little olive oil, add any appealing herbs/spices and roast at 400 for 40 minutes. I like to serve it over whole wheat couscous, brown rice or quinoa with a few shakes of spicy stir fry sauce. I usually have enough roasted vegetables for several days. If I get bored with it over grains, I can wrap it up in tortillas, stick it in pitas or make an omelette out of it.
Veggie tacos - Ultimate easy food for when I'm just too tired. I nuke a couple of morning star veggie patties for 2 minutes, then dice. I warm up 3 whole wheat 50 calorie tortillas, add filling, salsa, a little low fat cheese, some spinach leaves. Filling and good. I also like to use the morning star farms steak strips and make fajita-like things.
Home made pasta sauce - I have a great recipe for quick/easy pasta sauce. It is 3 cans of tomatoes, 1 can of tomato paste, splash of red cooking wine, onion, garlic. I sometimes make it with morning star farms veggie crumbles. I have also made it with a package of fake crab. It's also good with spicy chicken sausage (and I use the leftovers to make meatball subs on whole wheat hotdog buns which are really good and taste like cheating).
Home made pizza - Boboli whole wheat crust, spicy tomato sauce, spinach, mushrooms, olives, onions, sun dried tomato, low fat feta cheese. Enough for 3 nights. It's so good, it's really easy to overeat.
Super food power meal! Blackened salmon, steamed broccoli, baked sweet potato.
My "sure thing" meal is tasty enough so I'll clean my plate, but not so good that I want to pig out I saute mushrooms and onions with extra firm tofu, sundried tomatoes, roasted red bell peppers and either a lot of spinach or broccoli. I add in black forbidden rice (the best rice IMO) and sprinkle with balsamic vinegar (less sodium than soy sauce). It's also really quick, if you keep cooked rice in the fridge or freezer.
These all sound good! Mine are boring by comparison- desserts are really my specialty...
I buy a whole tenderloin so I can control the size of the steaks. I cut my portions and spray both sides with olive oil (dip them in olive oil if you want them to sear) then season with salt, pepper and garlic powder. I throw them on the grill, turn once, zap some steam-in-the-bag veggies and voila! It's almost like I enjoy cooking!
I agree, Suzanne, the forbidden rice is wonderful and also very filling. I boil a ton of rice whenever I make it and freeze portions in freezer bags to take out and zap whenever I want to eat NOW!
I saute mushrooms and onions with extra firm tofu, sundried tomatoes, roasted red bell peppers and either a lot of spinach or broccoli. I add in black forbidden rice (the best rice IMO) and sprinkle with balsamic vinegar (less sodium than soy sauce). It's also really quick, if you keep cooked rice in the fridge or freezer.
