While not vegetarian, some of my favorite "just me" dinners are:
1) A veggie burger on a sandwich thin, with lots of lettuce and tomato to top it.
2) My lunch all week this week is a vegetarian chili. It works great in a slow cooker, or make on the weekend and portion out through the week.
1/2 cup diced onion
1/2 cup diced bell pepper
1/2 tbsp. olive oil
1 cup (dry) red beans
1 cup (dry) black beans
1 large can tomato sauce (make your own if feeling ambitious)
1 bag veggie "meat" crumbles
chili seasoning to taste
Prepare dried beans in advance (soak the night before).
Heat the 1/2 tbsp. olive oil in the bottom of chili pot while dicing onion and pepper. Toss in and sauté.
Rinse beans and add to veggies along with tomato sauce and seasonings.
Cook until beans are tender (took me about 3 hours - hence, weekend - but I cheated on preparing the beans and did not do an overnight soak, instead, boiled for a few minutes and rested 1 hour so they were not as prepared).
Add veggie "meat" crumbles and bring temp up again.
It made 8 - 1 cup servings, where each serving was 200 calories, 20g fiber, and just under 20g protein. And, it's super yummy. Reduce ingredient quantities to reduce total serving count as needed, but I needed 5 lunches and two dinners this week for myself while my boys are doing something else.
Edited by: KASTRA at: 6/10/2014 (17:13)
Starting: 41.1 BMI and extremely sedentary
Current: 30.4 BMI with strength-training and low-impact cardio
Mini-goal: 29.9 BMI (about 164 lb) and 5K walk or run
Mini-goal: 24.9 BMI (about 136 lb) and half-marathon walk or run
GOAL: 23 BMI (about 125 pounds) and marathon run!
| current weight: 165.6