@ SLIMMERKIWI, Love Polenta! I don’t prepare it that often, and I like that you add nutrional yeast to it, for protein. In the past, I have put into a small baking pan once cooked to firm up and cut into slices. Thanks for sharing!
Edited by: LUVSCLASSICS at: 4/29/2019 (21:39)
Eastern Standard Time zone ( EST)
“ Love yourself to live a healthy lifestyle” 5% Spring Challege 2019- Cloverleafs
current weight: 199.0
Fitness Minutes: (6,030)
4,004 4/29/19 3:05 A
I often bulk cook Polenta and chopped parsley, and at the end add Parmesan to it and often Savoury Yeast (Nutritional Yeast) as well. Then I put it into a tray to that is lined with baking paper, to set, then cut it into portions. It then goes into the freezer. When I want to use it I take it out and crisp it up in a pan and have it with a variety of salads and sometimes cold meat and/or hard boiled egg/s
I was just thinking about this! I make a Greek Chicken but use lettuce wraps or a salad as I am gluten free. I marinate the chicken overnight in Greek yogurt, lemon juice Greek Seasoning (McCormick makes it I think) and garlic. Then I grill it in batches to use for meals for the week. It can also go with rice, or veggie sides depending on your diet.
Jmaican jerk chicken or pork is also great to use the same way...marinate overnight, grill, and use it in salads or with rice or veggie sides.
Burgers of any kind, a great turkey burger is a Greek one with spinach, feta, roasted red pepper, and green onions. Tsatziki and lettuce on top.
Here is my version of Gazpacho (no bread, no olive oil). It is fantastic in the summer and very low calorie. Requires a lot of dicing (my hand always aches a little when finished) but so worth it. Below is from my Spark Recipe Box:
Gazpacho (no bread, no olive oil) Lime Juice or lemon juice 0.50 fl oz Garlic, 3 cloves, minced very fine Celery, raw, 124 grams Onions, red, raw, 153 grams Green Peppers (bell peppers), 190 grams Red Ripe Tomatoes, 648 grams Red Bell Pepper (Peppers, sweet, red, raw) (USDA) (1 large, 164g), 146 grams Cucumber - English, 252 grams Red wine vinegar, 4 tbsp V8 Low Sodium 100% Vegetable Juice, 24.8 oz Jalapeno Peppers, 1 pepper Fresh herbs if desired (parsley, cilantro, etc) Salt and pepper to taste
Since there is no bread in this recipe, I take 2 or 3 cups of the completed soup and puree, then add back to the soup. This adds some body. A dash or two of hot sauce and a splash of lime juice brightens it all up.
Dice all vegetables into small even dice (may be chopped in food processor but be careful not to over-process. Combine all vegetables in large bowl and add the garlic, juices, vinegar, salt and pepper. Mix well and chill before serving. The longer this soup sits, the more the flavors develop and marry.
Serving Size: Makes approximately 8 1-cup servings at 56 calories per cup as written
A lot more salads, tomato,cucumber and red onion salad is a favorite! I will grill chicken more too. I try to avoid heavy meals and anything to do with the oven if I can because it gets so hot and humid here.
a no mayo chicken salad is another favorite too and can be made ahead of time.
current weight: 179.0
Fitness Minutes: (883)
4/18/19 1:21 P
I go for foods that take little effort. Spring is nice but summer is humid and awful and I don't want to cook or spend a lot of time on dinner.
- tuna or egg salad sandwiches - cold thai spring rolls (lettuce, cucumber, carrot sticks rolled in rice paper wrappers) with mint vinegar for dipping - grocery store rotisserie chicken, warm or cold, can be sandwiches, wraps, tacos, chicken salad... - hummus plate and greek salad from local mediterranean deli, comes with grilled chicken and pita
My all time favorite recipe: https://vanillaandbean.com/lemon-garlic-orzo-with-roasted-vegetables/
Best room temperature or slightly chilled. I've eaten it alone as my whole meal many times, and it also goes really well with grilled meats! You have to roast the vegetables at a pretty high heat to get them nice and caramelized so I wouldn't make it during a heat wave, but it's a nice springtime recipe, especially while asparagus is still in season!
I am so excited - the weather is improving where I live (Chicago area), and I was finally able to do little things like walk around in bare feet outside!
What are some of your favorite warm weather recipes?
I made one of mine on Saturday: Greek Chicken in a Pita.
It's just chicken breasts that have been marinated in a paste of cilantro (or mint, if you prefer), garlic, olive oil, lemon juice, cumin, coriander, and some salt, then grilled over very high heat. The homemade tzatziki is nonfat Greek yogurt, a little fresh garlic, cilantro (or mint), salt, and diced cucumber. I serve it in whole wheat pita with tomatoes, onions, and sliced cucumber.
It's one of those recipes that makes me feel like spring is actually here, and summer might be just around the corner!
Take life one day at a time - enjoy today before you worry about tomorrow.