Friday breakfast

This morning, I’m having a cup of cottage cheese mixed with fruit and some Bran Buds, which add a nice crunch!

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February 21, 2008 at 8:39 pm Leave a comment

Baked Chicken and Pepperonata

Baked Chicken

  • 3-4 boneless skinless chicken breasts
  • 1 onion (reserve 1/2 cup for pepperonata recipe)
  • 4 cloves garlic, minced
  • 1 can diced tomatoes
  • 2 tsp oregano
  • 2 Tbsp parsley

Saute onion and garlic in olive oil.  Add tomatoes (undrained) and herbs.  Pour over chicken breasts in a baking dish.  Cover with foil and bake 30 minutes at 350.

Pepperonata

  •  2 red peppers, sliced
  • 1 can diced tomatoes
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 Tbsp basil

Saute all but the basil until peppers are soft.  Mix in basil and serve.

February 21, 2008 at 8:38 pm Leave a comment

Thursday breakfast and lunch

Oops – I kind of forgot to post earlier.  Sorry!

Breakfast today is 2 eggs and three strips of turkey bacon.

Lunch is:

Breadless Sandwich

  • 2 slices deli turkey or chicken
  • low-fat or fat-free mayo
  • lettuce
  • tomato
  • 1 carrot, shredded

Combine all ingredients except the meat, then layer the meat on top.  Eat with a fork and knife.

February 21, 2008 at 12:28 pm Leave a comment

Broiled Salmon with Steamed Broccoli

Spray your broiling pan with non-stick cooking spray and place the salmon fillets on it.  Sprinkle fillets with lemon pepper or coarse sea salt, or seasoning of your choice.  Broil 4-6 inches from heat until fish flakes and is opaque.  Meanwhile, steam broccoli florets 5-8 minutes or until tender.  Serve with a green salad.

It’s a simple dinner, but the kids love it!

February 20, 2008 at 3:26 pm Leave a comment

Wednesday lunch

I’m having a Greek Salad today, minus the onion.  But feel free to add it to yours!

February 20, 2008 at 1:47 pm Leave a comment

Wednesday breakfast

We’re supposed to have snow here today, and what better on a cold winter morning than a nice hot bowl of steel-cut oats?  Add some fruit and a scoop of protein powder for a tasty, filling breakfast.

February 20, 2008 at 8:04 am Leave a comment

Grilled chicken and Beet Salad

To prepare the chicken, place 3 or 4 boneless skinless breasts in a frying pan with about 2 Tbsp olive oil. Brown on each side, then continue to flip the chicken every five minutes or so over medium heat until no longer pink. Meanwhile, prepare your salad:

Beet Salad

  • 2 cups cooked diced beets
  • 1 chopped onion
  • 1 tsp basil
  • 2 Tbsp cider vinegar (more or less to taste)
  • 1-2 Tbsp olive oil

Combine all ingredients.  Add more vinegar and oil to taste.

February 19, 2008 at 4:21 pm Leave a comment

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