Wednesday, March 24, 2010
Tuesday, March 23, 2010
Friday, March 19, 2010
Thursday, March 18, 2010
1 can of lentils
1tsp. of olive oil
1 small onion, thinly sliced
1TB. of minced garlic
1/2c. of diced tomatoes
1c vegetable stock
Salt/pepper to taste
2 cups of cooked brown rice
1 package of sliced button mushrooms, chopped very small
Heat a saute pan on medium heat. Once hot, add the oil. Add the onions and garlic and saute for a minute. Add the tomatoes and saute for another minute. Add the lentils and vegetable stock. Stir in the salt and pepper. Allow this to come to a boil, and then simmer for 10 minutes.
Mix the chopped mushrooms with the brown rice (this adds A LOT of volume for very little calories). Set aside.
Portion out the rice and mushrooms into 4 servings and add the hot lentils on top.
This fiber filling, protein packed meal has only 4 WW points!!
Note: This recipe is also posted on my weekly column for The Ajnabee on theajnabee.com.
Wednesday, March 17, 2010
Tuesday, March 16, 2010
Monday, March 15, 2010
Friday, March 12, 2010
Thursday, March 11, 2010
Wednesday, March 10, 2010
- 13oz. of whole wheat rotini pasta, cooked
- 1TB. of extra virgin olive oil
- 4 cloves of garlic, thinly sliced
- 1 yellow bell pepper, diced
- 1/2 head of broccoli florets
- 1 pint of grape tomatoes
- 1TB. of fresh oregano
- 2TB. of balsamic vinegar
- Salt/pepper to taste
- Shredded pecorino romano, to top
In a large sauté pan, add the olive oil and place on medium heat. Once hot, add the garlic slices, bell pepper and broccoli. Let the vegetables brown on both sides, about 5 minutes. Add the cherry tomatoes, oregano, balsamic vinegar and stir for about a minute. Add the pasta and toss. Top with the Pecorino Romano cheese.
This recipe and article is also posted on TheAjnabee.com!