This ultra low fat thing is quite a challenge, especially while also being diabetic friendly and vegetarian. So far it's been a whole lot of recipes using "beef" or sausage crumbles because Gimme Lean is very low fat. Tonight I branched out.
We had: Mexican scrambled tofu with light silken tofu (and no cheese!), sauteed broccoli rabe, and mock cornbread. Full, happy tummies here
Wanted to post in the on plan thread but its not running in synch with the calendar week. Meals for this week are old favorites: Greek salad with chicken, chicken spinach & zucchini casserole, mexican slop, meatball casserole & spaghetti squash, chicken & chickpeas with cauliflower.
I meant to whip up some egg muffins for breakfasts and broccoli & cheese soup for lunches, but never got around to it tonight, whoops. I think I'll make those tomorrow along with some pork pesto patties for lunches as well.
Last night was lazy. I got busy late in the day then rushed a dinner. We had mashed cauliflower (from frozen), steamed Brussels sprouts, and veggie burgers
I cooked! (As opposed to defrosted, or reheated!) Nothing very exciting -- a meatloaf -- but it was full of onions, mushrooms, celery and green pepper -- nothing resembling bread -- and was quite good. I used a mixture of ground pork, veal and beef. Spinach on the side.
Tomorrow I'll roast a chicken breast, which will be dinner and lunches all week. Now back to the 64 papers I have to grade! 12 down....
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