<p>^Good for you!
My after work hobby is also sedentary.</p>
<p>Ok, here’s another quick recipe, didn’t think about it earlier, I mostly cook it in the summer:</p>
<p>Chicken breasts (boneless, Skinless, cubed)
bean sprouts
snap peas
mushrooms (or not in no one likes them)
carrots (sliced on diagonal)
zucchini (sliced on the diagonal, and generally not peeled)</p>
<p>Put some olive oil in the fying pan, add chicken and stir fry. Remove chicken add vegtables except bean sprouts, cook until crisp/tender. Add chicken, heat through. Add soy sauce and bean sprouts. Serve with rice. </p>
<p>Lemon Chicken
Chicken breast fillets (thin or pound them out)
flour
egg
bread crumbs
lemons
chicken broth</p>
<p>Coat chicken in flour, then egg, then bread crumbs (you could use egg substitute). Flash in hot frying pan with olive oil, a couple at a time, then remove to casserole dish. I cook in batches, then stick the foil covered casserole in a low oven to stay warm while I make the sauce. To make the sauce: Wipe out the fry pan with a paper towel, but not too clean. Add some flour, then whisk in the juice of one lemon and oh, about a cup or so of chicken broth. Cook it down until it thickens. Season, maybe add more lemon. Serve over orzo with broccoli. (sorry, I cook this one on the fly, and don’t really measure anything).</p>
<p>I cook the chicken fillets that way and then use whatever flavor sauce I am in the mood for (and have ingredients on hand). DH and DD prefer the lemon version and we have a couple lemon trees, so it’s generally lemon.</p>
<p>I think as well as considering individual recipes, it’s helpful to think of menu planning. If you can get into a weekly rotation so you don’t have to think so hard about what you’re going to cook you’ll be less likely to fall back into less healthy habits. If we are home on Saturday night we usually grill something (fish, shrimp, chicken) and have a big salad with it and a few roasted potatoes or yams. For Sunday nights you might make a big pot of soup every week; you can make some really thick, rich soups by pur</p>
<p>This is * really* good & fast!
[Sparkling</a> Cider-Poached Fish](<a href=“http://projects.eveningedge.com/recipes/sparkling-cider-poached-fish/]Sparkling”>http://projects.eveningedge.com/recipes/sparkling-cider-poached-fish/)
I have used [Organic</a> Scrumpy](<a href=“Toto Macau Agen Pasaran Togel Online Dengan Hadiah Terbesar”>http://www.organicscrumpy.com/) & cod- I have used plain apple cider & I have used white wine- with chicken breast- all very good.</p>
<p>Yesterday what we had was Bittman’s roast pork. Take a boneless pork roast and make a hole through the center. Stuff it with 1 cup of dried fruit (he suggests half prunes and half apricots), and a tsp or so grated ginger, or a little bit of dried ginger. Dust with salt, pepper and a tsp of cinnamon. But some wine, juice or water in the bottom of your roasting pan and roast for 1-2 hours. (Timing will depend on the size of the roast.) Baste every 20 minutes or so, add water if it dries up. It’s ready when the internal temp (of meat not fruit is 155.)</p>
<p>I served it with brussel sprouts and carrots that had been parboiled then browned in a tsp or so butter and salt.</p>
<p>I just looked at ek4’s recipe; it is a Bittman, too.</p>
<p>( yes it is from the minimalist cooks @ home)
I really like his recipes cause you don’t have to measure exact & he has lots of suggestions for substitutions- I also appreciate food that is quick to put together.
They also aren’t real heavy & use ingredients that are easy to find.</p>
<p>Here comes my regular salespitch:</p>
<p>[Our</a> recipe box | PCC Natural Markets](<a href=“Recipes | PCC Community Markets”>Recipes | PCC Community Markets)</p>
<p>PCC’s recipe box is a goldmine for tasty, healthy meal recipes that feature lots of veggies!</p>
<p>How 'bout a broiled/baked salmon meal? I pick up some salmon steaks or a filet, put a little Italian dressing on it and bake at 325 for 20-30 minutes. Serve with cooked peas and onions, some boiled little red potatoes and green salad. Have tartar sauce, margarine, salad dressing on the side so that everyone can decide how much fat they want to add to the meal.</p>
<p>Or I will buy one or two pieces of Mash’s ham slices which broil up in about 12 minutes. I will bake some sweet potatoes in the oven at 425 for an hour ahead of times. Boil up some frozen green beans and fix a green salad. You can use cinammon, splenda, or low-carb syrup to sweeten up the potatoes. Sometimes I will substitute butternut, acorn or delicata squash for the sweet potatoes. The squash typically takes about 1 hour in the oven at 350.</p>
<p>I also marinate flank steak in an Italian type dressing for about thirty minutes and then broil it. I will serve it with brown rice and a broccoli stir-fry. I spray a frying pan with Pam and saute broccoli florets, adding a little soy sauce and water to keep things from burning. When broccoli approaches tenderness, I dump into 1 or 2 tablespoons of frozen orange juice concentrate into the pan for a little sweetness. And of course, serve the steak, rice and broccoli with a green salad!</p>
<p>I also like to roast chicken even though roasting takes 2 hours or more depending on the weight of the roaster. While the chicken is roasting, I chop up carrots, parsnips, onions
and a few red potatoes in 1 inch pieces and toss the mixture in olive oil, salt and pepper. I stick the vegies in a casserole dish to roast along side the chicken. I will brush the vegies with a little oil as they cook to keep them moist. When the chicken is done, you have some yummy roasted vegies to go with it!</p>
<p>Bunsen- D2 has taken several of the cooking classes 2 PCC when she was little- we were disappointed they didn’t offer more for pre-teen age.</p>
<p>I go to PCC a lot, but I often cheat & get something from the deli.
Both my lab & I * loved* their lemon fennel chicken. About 6mo before she died, I had a container too close to the edge of the table - where she could get it anyway& when I found it, it had been licked so clean it looked like it was brand new!
:(</p>
<p>Lots of chicken heavy stuff here. My family is veggie with some fish. I just made a “cream” of mushroom soup from Rachel Ray. Lowfat milk and a potato instead of the cream.
Easy and good. Add a salad and a piece of bread for a treat and it is still low cal. The soup is 235 per serving. You can google the recipe. It’s long to post here…
Probably already known but beware of salads with lots of cheese. It adds up.</p>