Some nights (okay, a lot of nights) I am just not in the mood to cook. I want something fast and easy. I don’t want to read a recipe. I don’t want to hover over the stove nursing some delicate creation… I just want it done.
If you feel like this, maybe you should grab a bag of farro. It’s good for you, it’s easier than rice, and it’s something a little different so it sounds cooler (that applies for almost anything in life– your welcome for the life lesson!). I added some water and chicken bouillon to mine. Some day I’ll break the bouillon habit –so much salt!– but for now, it makes my food tasty.
I grabbed a box of frozen fish… Already seasoned, already trimmed/prepped/whatever. Not too bad fat and calorie-wise, and you just open the box and stick it on a baking tray!
Good old Gorton’s. It was on sale at Meijer, which made it even better!
I added a bag of already washed and cut broccoli to the farro.
Once the everything was done, I added a little salt and pepper to the farro/broccoli mixture and it was ALL DONE! Woo hoo!!!
See? I told you it was easy!
Want something quick to eat? This can be a great breakfast, but if you’re a fan of breakfast-for-dinner like I am, it can also make a tasty evening meal!
Start with two servings of egg whites (about 6 T, I think this is equivalent to two egg whites?) in a nonstick pan. I sprayed it lightly with nonstick spray, even though you’re not supposed to do that. I sprinkled salt and pepper over it and let the bottom cook. Once it was pretty set, I put one string cheese over it (torn into thin strings).
Once the cheese was melted, I added several spinach leaves to it.
I folded the omelet in half and then browned it on both sides, adding a little more salt and pepper.
And THIS was my result… yummo!
Egg White Omelet
- 6 T egg whites (2 egg whites)
- 1 light string cheese
- Raw spinach leaves
- Salt and pepper
- 85 calories
- 2.5 g fat
- 13 g protein
Oh my goodness, this meal was SO GOOD and only about 400 calories! So fast, so easy, and my family loved it! My picky 3-year-old could not get enough. I didn’t realize how much of a steak fan he is. We don’t have it very often because my husband doesn’t really like it. Plus, I’ve been trying to keep our red meat consumption to about 1 meal per week.
Start with a steak:
Get some baby carrots simmering with some green onion, water, salt, and pepper (that’s all!).
Chop up some broccoli and stick it in the microwave for a couple of minutes with a little water, salt, and pepper.
Once the steak is done, take it out of the pan. Add mushrooms to the pan and cook for 5 minutes. Then add broth, flour, salt, and pepper. The recipe actually calls for red wine, but I didn’t have any open, and my husband hates it.
Put it all together, and ENJOY.
Oh yeah… and I forgot to mention the mashed potatoes because you don’t have to do anything! You buy them pre-made. I bought Meijer’s brand, and they were fantastic! I don’t normally like pre-made foods… But this? Yum-o!
See the full recipe HERE.
I’m a major fan of shrimp. Cooking Light has a fantastic collection of low-calorie recipes posted here. Here’s one that stands out as extra tempting!
Spicy Shrimp and Grits
Crank up the heat (in your weeknight meal, that is!) and serve a spicy version of this Southern favorite.
- 3 cups 1% low-fat milk
- 1 cup water
- 1 tablespoon butter
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 1 cup uncooked quick-cooking grits
- 1/2 cup (2 ounces) grated fresh Parmesan cheese
- 4 slices applewood-smoked bacon
- 1 pound peeled, deveined large shrimp
- 1 cup thinly vertically sliced white onion
- 2 cups grape tomatoes, halved
- 1 teaspoon hot pepper sauce or chopped chipotle chile, canned in adobo sauce
- 1/8 teaspoon ground or crushed red pepper
- 1/4 cup green onion strips
- 1. Combine milk, water, butter, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a saucepan over medium-high heat. Bring to a simmer; gradually add grits, stirring constantly with a whisk. Reduce heat to medium; cook 4 minutes or until thick, stirring occasionally. Remove from heat; stir in cheese.
- 2. While grits cook, cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings; crumble bacon. Add shrimp to drippings in pan; cook 2 minutes on each side or until done. Remove shrimp from pan. Add white onion to pan; sauté 1 minute. Stir in bacon, tomatoes, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper; sauté 2 minutes, stirring occasionally. Add shrimp, pepper sauce, and red pepper; cook 1 minute or until shrimp are heated. Serve over grits; sprinkle with green onions.
David Bonom, Cooking Light
Amount per serving
- Calories: 510
- Fat: 15.9g
- Saturated fat: 7.5g
- Monounsaturated fat: 4.9g
- Polyunsaturated fat: 1.8g
- Protein: 41.1g
- Carbohydrate: 49.5g
- Fiber: 2.4g
- Cholesterol: 206mg
- Iron: 5mg
- Sodium: 972mg
- Calcium: 481mg