We are trying to eat more fiber and are doing 1-2 dinners per week without meat. That's a HUGE deal for us, especially me. I almost always eat lean meats (boneless skinless chicken breast, turkey hot Italian sausages, turkey sausage links, 93/7 ground beef once in a while), but I think it will be good to cut down a little bit if I can. I love my meat, though, so it's tough!
On Monday I tried a garbanzo bean recipe I found and made lots of changes adding some extra veggies to help fill us up. It ended up being really yummy! We both liked it. I had it for lunch yesterday at work with a peach and then my afternoon Kashi bar. I was hungry at dinner (around 7:30) but not starving like I mostly am, so I was really excited about that!! Phil has it leftover for lunch today so I'm anxious to see if it keeps him full longer too. So here we go...
Ingredients:
- Instant brown rice
- White onion (chopped for the brown rice and then I did some more strips of it for the vegetable mixture)
- Broccoli
- 2 cans garbanzo beans (low sodium - rinsed)
- 1 can petite tomatoes (or fresh cherry tomatoes would be really yummy too!)
- Peppers (I used red, orange, and yellow - they were on sale - cut into strips)
- Fresh, minced garlic (probably about 1 Tbspn)
- Extra virgin olive oil
Directions:
In one pan make the brown rice. I added some extra water and after 5 minutes put in some broccoli and onion to give it some added flavor (I think plain brown rice is a little too bland).
At the same time, heat EVOO in a pan over med-high heat. Saute onions and garlic for about 2 minutes and then add peppers and tomatoes. Cook for about 5 more minutes and then add garbanzo beans. I probably cooked it for about another 10 minutes.
Top veggies/bean mixture over rice.
That's it! It was really easy and delicious! We were nervous but were both very satisfied. I will definitely make it again...and soon!!
Okay, so if you really want meat, I'll do one more I made recently that was delicious! My sister came for lunch the day after I made it and had some leftover and really liked it!
Ingredients:
- Whole wheat noodles (I like the Ronzini ones for this recipe, but it really doesn't matter)
- Extra virgin olive oil
- White onion, chopped (probably about 1/2 onion)
- Hot Italian turkey sausage (I used 3 links) **these go on sale at Bi-Lo a lot! When they do, I stock up and put them in baggies of 3 in the freezer since I use them for a lot of different recipes.
- 1 tspn. thyme
- 1/2 tspn. oregano
- 1 tspon. basil
- Dash of crushed red pepper
- Red/yellow peppers cut into strips (about 1 cup or however much you want!!)
- Fresh cherry tomatoes cut in half (it called for a can of whole tomatoes but I like fresh better)
- 1/4 cup low sodium chicken broth
- Parmesan cheese
Directions:
- Cook pasta according to instructions
- Heat oil over med-hot heat and saute onions
- Add sausage, thyme, oregano, basil, red pepper and cook about 5 minutes (or until sausage is cooked - break apart)
- Drain and set aside
- Wipe skillet w/ paper towel
- In skillet, add oil and heat over med-high heat
- Saute peppers for about 4 minutes
- Add sausage mixture, tomatoes, and chicken broth and stir well. Bring to boil and reduce heat. Simmer about 25 minutes, stirring occasionally.
- Serve over pasta w/ a little Parmesan cheese sprinkled on top.
Yum! We both loved this one too.
I'll share some more another day. I've been trying a lot of new ones lately. Again, my main criteria are 1 - healthy, 2 - quick, and 3 - easy!!
Happy Wednesday!! I had hoped to run today but my knee has been hurting me so I think it would be wisest to take a rest day. I iced it last night...hoping it's nothing serious!
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