A can of FF refried beans, topped with a can of mexican tomatoes. Microwave. Sprinkle on low fat cheddar cheese. Serve with a salad.
When you get a good deal on ground beef, boil it until it's no longer pink. (Break it up into just enough water to cover, bring it to a boil, stir, drain) You now have cooked ground beef that's low in fat - no matter how it started. Let it cool. Put into freezer bags 1-2 cups --two pounds make about 2 scant cups, flatten out the bags, and freeze.
Now you can come home and make any recipe that calls for you to start by browning ground beef quickly an with minimal mess. Remove it from the bag an microwave it or if you're heating other ingredients in a pan, since it was frozen flat, it will reheat quickly.
Taco salad
Chili
Stir fry
spaghetti sauce (serve on shredded cabbage or zuchinni chunks)
Stuffed cabbage - no rice
Cook a large amount of lean meat on the weekend and have plans for it during the week.
Grill extra boneless skinless chicken breasts
shred with mexican seasonings for taco salad
Chop. Add caesar dressing and chopped cucumber & tomato and roll in a large lettuce leaf as a wrap.
Slice an put on salad with black olives, a crumble of feta, scallions, radishes, tomatoes, etc. for Greek salad
Mix with onion, celery and a little mayo to make chicken salad - stuff in a tomato (make the chicken salad while you're preparing dinner the night before and it will be even faster)
Make a roast beef (round or loin) or London Broil for one meal. Slice it cold on salad. Or serve slices of cold beef, slices of tomato, with hot or cold veggie sides.
Cut leftover cooked beef in strips. Add to onion and pepper strips (and mushrooms) in a pan with a little olive oil. Cook until veggies are tender.
Cut zuchinni, portobello mushrooms and eggplant in slabs. Brush lightly with olive oil, grill on each side until tender.
Stir fry fresh green beans with fresh or jarred garlic. Add leftover cooked chicken chunks for the last couple of minutes.
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