Big bowl of pasta of choice mixed with sauce of choice. I like whole wheat spirals with TJ's marinara or Barilla tomato and basil sauce. I usually add a can of diced tomatoes, some fresh mushrooms, sauted onions, zucchini and peppers to the mix. Then, top it with veggie meatballs from TJ's.

Mock fried rice~ Combine fried rice, scrambled eggs, peas, carrots, onions, cubed meat of choice or shrimp.

Egg bake~ mix together 4-6 eggs, 1 cup milk, veggies of choice, cheese of choice, meat (ham, bacon, sausage) if you want it, 2 slices bread cut into 1" cubes. Pour into greased casserole dish. Bake at 350 for about 20 - 45 minutes. I'm not sure of the exact proportions, I usually just eyeball it.

Meatless jambalya~ 2 cups uncooked brown rice, 1 jar salsa, 8 oz. tomato sauce, 1 cup water or broth, 1-2blsp chili powder, 1 onion diced, 2 bell peppers any color, 1 cup corn kernels, 1 can drained kidney beans, 1 can drained and rinsed butter beans. Mix all ingredients together, adding beans last and fold into all the others. You might need more liquid so you could add a can of diced tomatoes, water or broth. You can add some diced chicken or spicy sausage if you want some meat in there. Pour into 13 x 9' baking dish. Bake at 350 for about an hour or until rice is done. We usually top w/shredded cheddar and a dollop of sour cream and eat with corn chips, corn muffins, or wrap in tortillas.

Lasagna or enchiladas would make a week's worth of lunches and you can get creative with what you combine (chicken, beef, veggie, etc....)

Make a homemade pizza for the week.

BBQ sauce of choice, bell peppers of choice, water chestnuts, diced onion, can of peaches either drained or undrained if in its own juice. Dump it into the crockpot and add about 4 skinless, boneless chicken breasts. Cook on low overnight. In the morning combine with rice for one dish meal.

Coat 9 x 13" pan with enchilada sauce. Layer corn tortillas on top. Top with refried beans and shredded cheddar. Pour sauce over it, repeat layers a couple of times ending with sauce and cheese. Bake at 350 for about 30 minutes. This is a basic recipe, feel free to add things like green chiles, salsa, black beans, corn, tomatoes, olives, etc...

Make a big salad with lots of veggies. Boil up some hard-boiled eggs. In the morning dish up some salad, throw a hard boiled egg in there, sprinkle on some beans and cheese or have these all in a seperate container already and grab and go. Frequently I use cottage cheese for dressing.

Hope this helps.

I'm not on weight watchers, but love their Cabbage Soup, or any vegetable soup. Google it..you will find it.

I like to eat it for breakfast.

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Bugs[/URL" target="_blank">

quote:<HR>Originally posted by Bugs34:

I also really like steamed green beans & diced tomatoes. You can make the green beans ahead of time, or I've seen special bags of green beans in the frozen section that steam right in the microwave. Then you heat up with the tomatoes, the kind with the basil & seasonings is really good. You just mix up. Really adds some zip to plain green beans. You won't believe how many woman I've got hooked on this.

<HR>

Mmmm this does sound good! A lot of times we have green beans as a side when we have spaghetti. Both my husband and I like to mix it into our spaghetti, so this is basically doing that without the spaghetti. I think a sprinkle of some fresh parm cheese would top it beautifully for me!

This is kind of lengthy--if you want it emailed I have it on Word. I've won contests with this chili recipe and it's totally healthy. I've made it for years and up until a few months ago I was the only person I knew that made this. I also modify it quite a bit to make a bigger recipe and to make it less soupy, more of a stew, which I didn't post because it is pretty lengthy but can email. The basic recipe is a pretty good size for one person, maybe a couple of meals, but even the basic needs more seasoning and a little salt sometimes, so at least double your seasoning mix so you can add more if needed.

White Chicken Chili

Spice Blend:
1 teaspoon garlic powder
1 teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon dried cilantro
1/8 to ¼ ground red pepper

Note: This is the proportions for the published recipe. I usually make a very large batch (multiply by at least 6) of this and store it in the cupboard and then add as needed. I also use the same spice mix instead of chili powder in my red chili. It has much more flavor than regular chili powder.

Chili

1 tablespoon olive oil (used for cooking the chicken, can be eliminated to reduce the fat)
1 and ½ pounds boneless skinless chicken breast cut into ½ inch cubes (can also use bnls. chicken thighs or leftover chicken)
¼ cup (at least) chopped fresh onion
1 cup chicken broth
1 can (4 oz.) chopped green chilies
1 can white kidney beans (cannelloni), undrained. Can use other white beans like great northern or navy.

Garnishes: sliced scallions or onions, any kind of cheese. Pepper jack is good.

Basic Recipe:

1.Place all ingredients for spice blend in small dish and stir until well blended. Set aside. See note above
2.Heat oil in large saucepan over medium-high heat. Add chicken cubes and onions and cook 4-5 minutes, stirring, until chicken is white.
3.Stir in chicken broth, chilies, and spice blend. Simmer over low heat 15 minutes.
4.Stir in beans and simmer, uncovered, 5 minutes. Top with cheese and scallions to serve.

This basic recipe makes 4 servings (1 cup or 1-1/2 cups I think)

quote:<HR>Originally posted by seattlegirl:
[b]This is tasty over brown rice:

Winter Squash and Red Lentil Stew
(Serves 8)
1 cup red lentils (masoor dal) or yellow split peas
4 cups water
1 onion, chopped
1/2 teaspoon each mustard seeds, turmeric, ginger, and cumin
1/4 teaspoon cinnamon
1/8 teaspoon cayenne
4 cups peeled and diced winter squash (about 2 pounds)
1 tablespoon lemon juice
1/2 teaspoon salt or to taste

Place the lentils and 2 cups water in a pot and bring to a simmer. Cover loosely and cook until the lentils are tender, about 20 minutes.
Braise the onion in 1/2 cup water until soft and translucent, then add the spices, the remaining 1-1/2 cups water, and the diced squash. Cover and cook over medium heat until the squash is tender when pierced with a fork, about 15 minutes. Stir in the lemon juice, cooked lentils, and salt to taste.

Nutrition information per 1-1/4-cup serving: 122 calories, 6 g protein, 23 g carbohydrate, 0.5 g fat, 4% of calories from fat, 0 mg cholesterol, 136 mg sodium [/B]<HR>

This looks great! I am going to try it over the weekend. Have you ever used the brownish green lentils, do you think that would work ok?

I just wanted to follow up up - I made the squash and lentil stew this weekend. It turned out wonderfully. The only changes that I made were throwing in some diced tomatoes and cooking the onion in a bit of oil. I also accidentally overcooked the lentils, but it didn't make too much of a difference.
I don't really cook much, but enjoying making this type meal (non-traditional stews, curries, etc) Does anyone have any more similar recipes that they like? Thanks.

thank you
I made the red lentil and squash stew and it was excellent...I do not think it would work with other lentils as the red ones kinda dissolve....I made it also by cooking onions in some olive oil, not that bad to add, I think
next time I think Id also add some tomatoe, or maybe some chicken boulion or chicken, then it would not be veg, but I think itd be great
thanks for the recipe...where did you find it? id love others like it