Salad, whole grain bread, and a bowl of vegetable chicken soup:

1 large sweet onion, chopped
1 c. sliced mushrooms
1/2 c. green pepper
1/2 c. sweet red pepper
5 garlic cloves, minced
1 Tbsp. butter
1 Tbsp. olive oil
3/4 lb. boneless skinless chicken breasts,cut into 1/2 inch cubes
1 can (49.5 oz) chicken broth
1 can (28 oz.crushed tomatoes, undrained)
2 medium carrots, cut into 1/4 inch slices
1 cup fresh spinach
1/2 c. medium pearl barley
1 3/4 tsp. italian seasoning
1.5 tsp. pepper
1/2 tsp. salt

In a large skillet, saute the onion, mushrooms, peppers, in garlic in garlic and butter until tender. Transfer to a 5 qt slow cooker. Add the remaining ingredients. Cover and cook on low for 5-6 hours or until chicken and barley are tender. Add spinach 10 minutes to cook before you eat this. Makes 7 servings. 214 calories per serving.

Teriyaki Salmon with Zucchini and possibly some brown rice or quinoa :-)

You've made me drool

A large chicken breast cooked on the George Forman grill with 1 tbsp of wing sauce on each side and a sliced cucumber . It hit the spot and I feel full.

I am herb challenged so I am trying to learn how to use herbs more in my cooking. Tonight I tried an experiment with McCormick Recipe Inspirations Rosemary Roasted Chicken with Potatoes and saluted cabbage. The family enjoyed it so I think it was a success.

Philly cheese steak:

One Steak Umm steak
bacon
onions fried in the bacon grease
toasted whole grain bread
mayo
slice of cheese


YUM!!!

everything sounds delish! My fried rice was a huge hit and my kids had SECONDS and there were no *sob* leftovers! My kids NEVER have seconds! lol!

Mine was a hit, too! It was soooooo good. Very hearty and filling, and so freaking nutritious (Kale! Carrots! Tomatoes! Fiber-rich beans and veggies!).

A definite replay for future menus...and I get to eat it for lunch tomorrow. Hooray! (we don't have kids to fight over our leftovers).