I have been trying to find some simple good food to prepare that are ok to eat with ww flex. I've found several good meals but they all have like a gillion ingredients. Not that I wouldnt love to make them , but somtimes when im hungry and dont have anything like that prepared, its hard to whip up some of the diffrent meals that i have seen recipies in here. Any one have any good quick and simple meals that dont require alot of prep time? Its not that im lazy because i do cook for my family. But they dont like half of the things that are ingredients in most of these meals. HELP ME .......im kinda tired of the smart ones and i dont always feel satisfied with one of those and a salad.

any info will truely be appreciated...........

lulu

I know the desire to do less work for yummy food! I love cabbage rolls, but they are a horrible amount of work. So I make a cabbage "casserole" that is much less work and very low in points. No guilt having dessert with this one! I use a countertop dutch oven, so this goes really quickly.

-start cooking some brown rice (important to do this first for time's sake)
-chop cabbage, peppers, and onion (most work is here...I chop the cabbage very coarsely)
-brown some ground turkey
-spice with garlic, sage, marjoram, thyme, and fancy pepper
-throw in a can of chicken broth, put cabbage and onions in
-when cabbage is softened, add 1 can of tomato soup (cream of tomato is also nice, more calories, but the rest of this is so low in points so it is worth it.)
-add rice when rice is cooked
-let it simmer until soupy stuff is not very runny anymore

In general, if you have an electric dutch oven, you can make a lot of nice 1-dish meals quite quickly. Brown and spice meat, add broth or soup, add veggies or fruit, simmer, add rice or taters or pasta. Most dishes won't take much more than 1/2-3/4 hour from start to finish, and there is lots of room for variety. If I start with chicken breasts, it can take a little longer, so I chop them so they will cook faster.

Hummm..never thought of ground turkey.......nice!
I had alot a beef left over from Atkins but, since its higher in fat its a small portion that i could have (not enough). So turkey would be alot better . How about ground chicken? I have a grinder on my mixer so i could do chix too. Sound like a great starter for many recp. thanks Lotsssssss. Btw how long u been doing ww?


thanks for the info

lulu

There is a whole forum of WW friendly recipes posted by the members here - lot's of good ideas

Actually lean ground beef is great and you can make your fattier beef more lean by rinsing it.

* Exported from MasterCook *

Ground Beef Information

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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A study in the Journal of The American Dietetic Association* has good news for beef eaters. Nutrition researchers found that a simple rinsing process reduced the fat content of cooked ground beef crumbles by as much as 50 percent. And, blotting can be used to reduce the fat content of cooked burgers, meatballs and meatloaf.
So whether you buy ground beef for taste, convenience or price, you also can enjoy the health benefits of lower-fat ground beef with a few easy steps. See Web-site for photo directions

Journal of The American Dietetic Association, Vol 92 No. 11 Nov.1992

Sources: Iowa State University, Dept. of Food Science and Human Nutrition, Nov.1992
USDA Nutrient Database for Standard Reference, Release 11-1(1997)

3-ounce cooked portion, pan-broiled to medium doneness
Ground Beef - 80% Lean/20% Fat

Pan-broiled patties* 228cals/ 15 g. fat = 6 WW points
Pan-broiled patties, after blotting 217cals/ 14 g. fat = 5 WW points
Pan-broiled crumbles, after blotting and rinsing 130 cals./ 5 g. fat = 3 WW points

Ground Beef - 73% Lean/27% Fat

Pan-broiled patties* 248 cals./ 18 g. fat = 6.5 WW points
Pan-broiled patties, after blotting 230 cals./ 16 g. fat = 6 WW points
Pan-broiled crumbles, after blotting and rinsing 135 cals./6 g. fat = 3 WW points


Ground Beef
Tips & Other Info


One pound of lean ground beef equals 2 1/2 cups of cooked ground beef.

Keep your freezer stocked with already browned ground beef for even quicker weekday meal preparation. Just brown it, drain, and seal in small freezer bags in one pound amounts.

When cooking large quantities of ground beef, try boiling it instead of browning it. Use a large pot of boiling water, crumble in beef, stir frequently. Not only is this an easier way to cook ground beef, it also removes practically all the fat (which is now in the water, so degrease the water before dumping it down the drain). This method doesn't work with ground turkey.


Ground Beef Nutrition Facts:

3-ounce patty, broiled to medium doneness*
Before blotting or rinsing and draining

Ground Beef Product Nutritional Values:

90% Lean/10% Fat 169 cals, 9 g. fat, 3.7g. sat. fat, 70 mg chol. = 4 WW points
85% Lean/15% Fat 204cals, 12 g. fat, 4.8 g. sat fat, 71 mg chol = 5 WW points
80% Lean/20% Fat 228 cals, 15g. fat, 6.0 g sat.,74mg chol = 6 WW points
73% Lean/27% Fat 248 cals,18 g. fat,7.0 g sat.,77 mg chol = 6.5 WW points

Source: *U5DA Nutrient Database for Standard Reference, Release 11-1(1997)

Description:
"Reducing fat by blotting and/or rinsing ground beef"
Source:
"http://www.beef.org/kitchen/nutrition/library/ground_beef.htm"

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I love chicken thighs or legs just sauteed in a pan on the stove, and I throw in some shopped veggies, with a can of diced tomatoes, and a little wine, a sprig of some spices, and voila!