Sunday, July 30, 2006

8-Meal Sunday

Every Sunday, I try to make 4 meals to eat for dinner during the week (I usally eat one after I make it, so I actually have 3 left). I usually make pasta. For the week's lunches, I usually bring frozen dinners.

But this week, I had two ideas I wanted to try, so I made 4 of each, lunches and dinners. This should make for a good week.

First I made a pasta dish out of the following (all weights are raw):

6 oz whole wheat fusilli
1 jar marinara sauce (Whole Foods brand, which I don't like)
5 oz spinach
6 oz mushrooms
1 medium onion
1 can of garbanzo beans
1/4 cup olive oil
8 oz chicken breast

The olive oil & chicken breast need explanation. I usually make the pasta with cheese (parmesan or mozzarella), or I plan to add cheese later, but I'm trying to cut back on saturated fat. I added the extra olive oil to try to make it taste good enough that I'd want to eat it even without cheese.

Removing the cheese also made it too low in protein, despite the garbanzos. I prefer to cook without meat (because it is easier, cheaper, and kinder), but chicken breast was the easiest way to make up the lack there, and I had some in the freezer.

This dish has 531 calories per serving and is very healthy in general.

Once I was done with that dish, I washed the giant frying pan and made a stir-fry. For this, I used these ingredients:

2 cups cooked brown rice
16 oz (one of those bags of pre-washed, cut-up) broccoli
8 oz (half of a normal-sized bag) baby carrots
1 block of extra-firm tofu
1 tsp canola oil
1 medium onion

and, for the sauce:

6 T peanut butter
8 t sriracha hot sauce (the rooster bottle you sometimes see at cheap Vietnamese or thai restaurants)
cornstarch
water

I made a peanut sauce last week that was really delicious, with peanut butter and coconut milk, but coconut milk is basically nothing but saturated fat, so I left it out this week. This is what the sauce looked like after I whisked it together:

simple peanut sauce
And here is my final product:

tofu and veggies with peanut sauce
This dish has 461 calories per (large) serving.

5 comments:

sally said...

Your stir-fry looks delicious. I'll be interested to hear how the peanut sauce turned out without the coconut milk - still yummy enough to tempt you into eating it?

Tam said...

I would be more tempted by it if I left out the carrots, but I make a point of eating carrots a fair amount despite not liking them. I usually pick them all out and eat them first.

My one fear about the dish is that I may have put too much cornstarch in the sauce. It sure did thicken up rapidly once I put it in with the food. I may have one glutinous lump for lunch today :-)

Tam's momm said...

It looks yummy. I would really like it with tofu. I pick carrots out of everything too but then have a glass of carrot juice with spinach to make up for it. Somehow, it's easier for me to drink vegetables I don't like than eat them.

Tam's momm said...

Oops. I just realized the stir-fry is made with tofu. I wondered how you cut up chicken in such perfect little cubes.

Tam said...

Yeah, that would be a good trick with chicken. Especially the little wavy lines on the sides. (The picture expands if you click on it.)