I love spring with it's crazy swings from winter to summer weather with brief stops in-between. It can make dinner planning a challenge though
Tonight I'm making a frittata, sweet potato home fries, and side salads. I'll pick the veggie for the frittata when I get to the Co-op. Maybe someone will have early greens?
A frittata sounds pretty good, Cyndi. I haven't made one in a while, and I have the makings for a spinach and feta cheese one. That would go good tonight along with butternut squash fries.
I have a pack of lean ground chicken I have to use tonight. I am thinking maybe a chicken burger(no bun) with tzatiki sauce over it with a tomato salad and butternut squash "fries".
jenne...you are looking great! I remember your pic from last year and you can really see the weightloss in your face. Congrats!
I am taking the crack slaw plunge here! I will add a small portion of brown rice to my serving and adding some additional veggies to it also. Broccoli on the side.
It's 2:54 pm and I have NO CLUE what we're having. I was supposed to have thawed out some meat and started the crock pot this morning, but yesterday was crazy and I completely forgot about dinner tonight.
I'm headed to the store after work and will probably pick up the fixin's for big salads w/ some lean grilled protein on top. I'll just have to wait and see what looks good at the store.
Eggplant, zucchini, yellow squash and a red pepper chopped and baked in tomato sauce with some shredded mozzarella added before serving. Also spinach salad and ww rolls for Fergie.
We missed our roasted chix by 5 min so we're having black beans with fresh salsa from the salad bar, cauliflower, radishes and jicama. DH bought a 69 cent ramen but I'll pass.
Next year we'll bring more food. We didn't realize how expensive it would be here.
I gave myself one table spoon of vegetable oil to make my whole dinner tonight. I'm trying to eat less fats.
So, I seasoned some tilapia with Old Bay and adobo seasoning (brushing it lightly with veggie oil), then baked it at 450 degrees for 25 minutes. Then, in the toaster oven, I roasted asparagus with some of the leftover oil, along with some shallot salt. I took what was left of my tablespoon (almost half!) and put it in a pain, where I sauteed about a cup of mushrooms.
I was shocked I could make one tablespoonful go so far! This will teach me to let the oil glug glug and think I was being healthy, haha.
Heidi - We love greens and baby bok choi cooked this way so I'm sure we will love it. I'm still debating tofu or veggie chicken strips. I'll figure that out tonight