This time of year I am left craving fresh food. Especially with all the winter and snow we have received the last two weeks. The vegetables and most fruits in the grocery store are sad looking. I’m tiring of soup and rice and canned goods. So to break my funk I’m kicking up my canned goods with anything fresh I can lay my hands on!
For lunch I pulled out some Campbell’s soup from my pantry:
Chicken Quinoa with Poblano Peppers!
I found a nice ripe avocado tucked away in my fridge so I diced it and threw into my soup:
The rich creaminess of the avocado really offset the heat of the poblano. The freshness also hit the right spot for my craving. I paired the soup with crisp sweet apple to give my meal something “crunchy”.
This meal was very very filling. It was spicy, warm, creamy, crunchy, and everything I was looking for. I got fruit, veggies, healthy grains, and healthy fats. And by rough estimates, around 500 to 550 calories. A little more than I like to eat at lunch, but trying to move around outside in almost two feet of snow should burn some calories!
Between my full time job and the husband working full time AND going back to school, we aren’t home much at night. But our waistlines shouldn’t suffer. So I have a plan!
Cook ahead Sundays! I spend a few hours in the kitchen on Sunday and fill the fridge for the week. This week we have Baked Beef N Macaroni and Spicy Salsa Chicken.
First the beef! I browned 2 lbs of lean ground beef with one large white onion. Drained and put in large bowl. Cook 1/2 of large box of macaroni noodles to al dente and drain. Add to beef. I then mixed in an extra large container of spaghetti sauce and 1 cup mozzerella. Stir to combine and pour into 9×13 pan. I then topped with 2 more cups of shredded mozzerella. Threw in the oven at 350 to bake for 15 minutes (or until cheese is baked and the whole thing bubbles)!
Now the Spicy Salsa Chicken! I steamed 1 1/2 cups white rice with 3 cups water. After the rice was done and tender I transferred to a large mixing bowl. I added one can of green beans, one can of sliced carrots, large can of chicken breast pieces, and finally 2-3 cups of homemade salsa. Stir to combine and pour into 9×13 pan. Bake at 350 for 15 minutes (or until casserole is bubbly and cheese is melted)!
This way we have home cooked meals to pack into our lunches AND ready to heat meals when we finally get home. Nice big pans of yumminess that keep us out of the drive thru lanes. Our favorite this week was definitely the salsa chicken! (I mixed in a little sliced fresh avocado to mine and it was to die for!)
It’s takes some time and I dirty a lot of dishes, but it’s totally worth it. Here’s hoping to win the battle of the bulge!