WW website has lots of pretty easy and fast recipes that you can access for free. Also many people have made up "staples" shopping lists that help them stay OP. I try to make my staples on Saturday or Sunday so that I always have them on hand throughout the week. Pre-cooked mushrooms, pre-cooked veggies, cut up fresh veggies etc. Lately I've been grilling a big bag of frozen skinless, boneless chicken breasts and keep them for all week eating too. Good to go with wraps, pasta, rice toppings, eaten plain, in omelettes, etc. The thing that has
TOTALLY revolutionized my refrigerator are these keep fresh storage containers from the Sharper Image.
These. They were worth EVERY penny as my veggies and fruits and meats really do stay fresh all week and are ready to go!!! I am no longer throwing away uneaten, gooey produce which saves me money AND it is all washed and ready to eat which saves me time and helps me have something instantly ready to eat!
This is what I made for dinner last night, I put it along side 1 cup brown rice for DH--the pre-made frozen kind from Trader Joes. You can make your own rice ahead and freeze it tho I rarely do. I ate mine with a salad. I could eat salad every day too. When I lived by myself that is what I would do, eat the same stuff pretty much every week. My DH is not a fan of that practice either, as he has grown quite accustomed to me making delicious things to eat regularly. Now I am trying to make those both tasty AND healthy!
From Allrecipes.com (shared by my friend Trooworld)
Artichoke and Sun-dried Tomato Chicken
4 skinless, boneless chicken breast halves
salt and pepper to taste
2 teaspoons olive oil
1 (14.5 ounce) can diced tomatoes with green peppers and onions
1/4 cup sun-dried tomato pesto
1 (14 ounce) can artichoke hearts in water, drained and quartered
Season both sides of chicken breasts with salt and pepper. Heat oil in a large skillet over medium-high heat. Place chicken in skillet; cook, turning once to brown each side. Remove chicken from pan, and set aside.
Pour tomatoes into pan; cook for 1 minute, stirring constantly, and incorporating any brown bits from bottom of pan. Stir in pesto and artichokes, and return chicken to pan. Cover, and reduce heat to medium. Simmer for 5 to 10 minutes, or until chicken is cooked through.
According to their calculations, the nutritional info is:
makes 4 servings. 249 cals, 6.5g fat, 68mg cholesterol, 1193mg sodium (yikes!), 15.4g carbs, 4.8g fiber, 31.8g protein
Do some looking around thru the older threads here on the WW board and you will discover lots of great ideas!