Monday, September 29, 2008
What's for Supper?
It's that time again!
If you wondering why I shop for only 5 days at a time it is because I buy mostly fresh produce and then cook the meals first that use the veggies that will spoil more quickly.
Rice Fried Vegetables
This is a VERY healthy fried rice that is PACKED, and I mean PACKED with lots and lots of veggies. This meal is only 292 calories per serving. But it will make a PLATE FULL of yummy veggies with rice. Using sesame oil just makes the taste so much better. When cooking asian foods I used to just use my olive oil. Tried the sesame ONCE and I was HOOKED! Eggs, green onions, broccoli, green beans, carrots, garlic, kale, brownrice, soy sauce, and peas pack this with LOADS of nutrition! You can top the finished result with a little more soy sauce and cashews or almonds. YUM-O! I can't wait to eat this!
French Potage with Pistou
I have a list of soups that are used as cures/remedies to the colds of winter in different parts of the world. I plan to make one a week until Spring. Soups is my favorite food! My book says that they use soups like this one in hospitals in france as a starter to every meal. This soup is topped with a pistou (pesto sauce). A potage is a blended veggie soup. This soup serves 8 with my recipe and the calorie count is 199 a bowl! Of course you must serve this with a good slice of homemade wheat bread. YUMMY! Herbs are something that people think of in bottles and capsules. But I love using the tried and true in soups. This one has thyme and basil to dress up the leeks, garlic, potatoes, carrots, and broth. I think I will make a healthy dessert this night with the low calorie count.
Veggie Burgers with Cheese and light Lay's chips
YES, this is a cheat meal at 355 calories.
We have lots of breakfast odds and ends so we will have a breakfast night of our own choosing one night.
Barley Risotto with Spinach and Tofu
Instead of rice this recipe uses Barley. I had to try it and I had almost a whole box of barley in my cabinet. This is 373 calories a serving. The Barley is slowly infused with the broth over a period of time just like normal. This risotto has shallots, white wine, sun-dried tomatoes, baby spinach, baked tofu, and parmesan cheese. After you plate it top it with fresh chives and a small slice of homemade bread! Just like soups, I love a good risotto. I had to try this one.
If Eli finishes his book by Friday we will have pizza hut pizza. I may just get the pizzas and then fix something light with leftovers in the fridge for Matthew and I. Pizza is still something that makes me feel bad at just the thought of eating. All that cheese is not good! Add in that greasy dough...YIKES!