Lunch - Tuna, Asparagus, and Kraut

Asparagus 


6 stalks, sliced lengthwise
1 slice of lemon, juice only
1 pat of butter
3 tsps water

Saute in pan until tender.

 Tuna Salad

1 can Chicken of the Sea Tuna in Olive Oil
4 2-inch sticks of cucumber, diced
2 small slices onion, diced
salt and pepper
1 tsp Hellman's mayo

Stir and mash.





When I had to go without bread, I learned to like to eat "sandwiches" inside of a romaine lettuce wrap.

Dinner - Asian Broccoli with Salad

Asian Garlic Broccoli

1 head of broccoli, seperate crowns, and spilt crowns into 4

3 cloves garlic

½ tsp sesame oil

1 TB olive oil

1 tsp soy sauce

3 tsp water

Heat cast iron skillet until good a hot. Add oil, and toss garlic very quickly into the oil for a few seconds before adding broccoli. Stir fry. Add sesame oil, soy sauce. When broccoli is bright green and getting brown edges, turn off heat. Then add the water, stir a few times until broccoli is tender (should not take long), and serve.  

Lunch - Leftover Veggie Soup with Side Salad

Quick Side Salad

5 leaves romaine lettuce

1/3 cucumber, peeled, seeded, and sliced

1 tomato, juice squeezed out, and cut into bite size chunks.

2 TBS olive oil

½ tsp salt

1 TB white vinegar

Clean romaine, spin in salad spinner. Add remaining ingredients, toss, and serve.  

Dinner - Black Beans, Guac, and Cabbage Salad

Ate leftover black beans on tortillas, with guacamole and chips, and a side of cabbage salad.

Quick Guacamole

2 avocados

1 handful cilantro, diced

¼ lime slice

½ tsp salt

mash avocados in glass bowl. Mash in remaining ingredients, serve with corn chips.

Cabbage Salad

1 cup sliced cabbage

1 TB sugar

1 tsp sweetened rice wine vinegar

1 tsp olive oil

Stir together ingredients. Let sit at least 20 minutes, serve.

Lunch - Veggie Soup

Veggie Soup with Chicken

At breakfast time, I took the leftover Vegetable Saute from yesterday (about a sandwich ziploc full), put it into a crockpot with 1 container of Swanson Natural Chicken Stock, 2 handfuls of chopped kale, 5 1/2 inch slices of a large zucchini, 3 slices of a small cabbage, a tsp of salt, and enough water to cover the soup. Cooked on high until I was ready for lunch. It needed a bit more salt, but a few drops of soy sauce, and it was a perfect soup.

Dinner - Vegetable Saute w/ side of chicken

Vegetable Skillet w/ chicken

2 handfuls white mushrooms, caps only

1 medium onion, 1 inch pieces

2 handfuls bite size zucchini

1 red bell pepper, 1 inch pieces

2 TBS olive oil

Heat oil until hot. Add mushrooms and onions until mushrooms change color. Add remaining vegetables, sprinkle salt, and cook until tender. Remove vegetables from pan, and cook sliced chicken breast in same pan until brown, return vegetables and stir everything together until onions brown.

Asian variation: Add 2 cloves garlic to veggie mix, and sprinkle about 2 TBS soy sauce, and 2 tsps sweet rice wine vinegar while stir frying. When onions brown, add 1 tsp potato starch mixed into paste with water – this will make sweet gravy. Serve over rice.  

Breakfast - Black Beans and Eggs

Breakfast


Black Beans, Egg Whites, Chopped Cilantro, and Avocado on 2 Flour Tortillas

My husband makes a pot of black beans every week or so, and we eat some here and there throughout the week. I don't know his recipe, but it's something close to this:

Black Beans

1 can Wegmans Black Beans

2 TBS olive oil

2 TBS of (1 diced green pepper, 2 cloves garlic, and 1 med onion)

1 TB cumin powder

1 tsp salt

Boil ingredients together, then lower heat and cook until beans are tender, add water as needed.  

Doc Says No More Meat

My doctor has given me an ultimatum - I have got to cut the meat out of my diet, or else. This is the second time in my life I have had to change the way I eat - I was gluten intolerant for six years, and I have only just started eating wheat again a year ago. I thought I was free and clear to eat pizza, pasta, and bread again to my heart's content, but alas, I am gaining weight, and it's aggravating my health.

So...doc says I have to flip the ratio of  75% meat and 25 % vegetable (which is only sometimes true, since I sometimes forget the veggies all together) to 75% vegetable and 25 % meat. Hard for me to do since I plan meals around meat, but as long as I can have a PBJ now and again, I am totally game to try.