we are having bbq chicken breast, corn on cob, and tomatoes

I had vietnamese style noodles with veggies and some grilled tofu.

loads of great ideas here ladies! thanks!

tonight i am making summer succotash, its a recipe i found in a ww magazine. i'm gonna serve it with some cous cous in a red wine vinegar dressing to bulk it out.

Last night I had chicken breast marinated in cilantro, lemon juice and black pepper, mini red and yellow peppers, fava beans with cilantro garlic and lemon juice, and sliced cucumbers with salt.

Trader Joe's Pomegranite nonfat yogurt for dessert. YUM!

I made homemade marinara sauce from my garden and tried an oven version of chicken parmesan. It was yummy and very easy.

Tonight's an Indian curry. My husband mixes a Patak's jarred Ginger & Garlic sauce with plain, nonfat Greek yogurt and a lot of spices. Simmers with tofu, broccoli, red bell pepper, sweet onion and shredded carrots. Then we cut it with our own, different servings of brown rice.

As it's Sunday here we'll do sirloin steak on the BBQ and serve it with corn. Yumm, can't wait for dinner!

That sounds awesome Anne!

I think we're doing homemade sushi rolls tonight. Easy on the soy sauce for me as I'm still carrying 3-5 lbs of water weight from my freaking period.

chicken breasts cooked in a skillet - first I sauteed tons of onions and celery, added the chicken which I had seasoned with garlic & onion powders, pepper and salt, added a little water, some wine and rosemary and thyme. Heavenly. Serving it with zucchini casserole and a large side salad.

I had a Caesar salad: bagged romaine, shredded Parmesan, light Newman's Own Caesar dressing, and a grilled salmon filet.

Tonight I am making a pork loin. Porbably will just simmer this with apple juice, apple slices, and fresh rosemary sprigs. Not sure of the sides yet. Maybe a caprese salad.

The 'company dish' this summer has been apricot ginger chicken. You brown the chicken breasts in a skillet (seasoned with pepper and salt), then dump in 1Tb chopped ginger, 3Tb apricot jam, and chicken stock (size of pan will determine how much stock). You cover it and simmer until the chicken is done, about 10-12 mins. Lift out the chicken onto a plate (for company I slice it) and cover with the pan lid to keep warm. Cook the pan contents on high until thickened. For company I then toss the slices back in the pan and serve over baked brown rice, with veggies on the side.

The reference to the 'company dish' is for people we don't see more than once a year, well, they get the dish of the year. Last year it was balsamic pork tenderloin, the year before a chicken dish with a tomato/wine sauce. Much simpler than trying to remember what you fed people the last time you saw them.

We're pretty much creatures of habit (ie. Sunday - steak, Friday - hamburgers, etc.), although part of that is because I love bulk cooking, and always stock up on raw meats when stuff is on sale.

Oh Anne thanks for the reminder. Yes, I add a little chicken broth to my dish as well.

The dish I mentioned is also company worthy. Your dish sounds divine. I love the fact that the great food that I'm eating on a daily basis is in fact - company worthy.

I agree Robin - I wouldn't hesitate to serve my 'diet' food to anyone, and pretty much always get compliments on it. Yours reminded me of the same concept (and it sounds good too). Well, except for the zucchini casserole - wouldn't go over well. Okay, I admit I'm not that fond of it either. Roasted is okay (as long as there are plenty of other veggies), but mainly I use it in a chocolate cake. Lower calorie of course, and ummm... protein powder and soy flour (no actual flour).

Love the sound of company chicken!

I had:
2 small onions fried off in 1 T oil
280 grams raw chicken breast, fried in the oil, with some cardamom pods and bay leaves
stirred in 1 T lemon juice, 1 can condensed mushroom soup, 1/4 pt white wine
simmered, then poured over 630 gms cookedweight macaroni (cos that was the amount I had)
and left to infuse a bit.
4 servings, 500 calories, yummy

enjoying the rest of the wine now......