Menu Ideas? Lunch and Dinner?

Karla, please put me on your email list for recipes.....

[email protected]

 Karla could you please send me the file of recipes also. 
Thank you
Cindy

[email protected]

I too am really getting tired of the same old same old......and just don't like to cook......:( 
But it is time to get butt in gear....................

BREAKFAST IDEA:
Crustless quiches ????

Scramble multiple eggs.......divide into a  muffin tin (6-8)......
add velveeta cheese,
shredded cheese,
pico de gallo, 
bacon pieces (different meats) and bake in oven, etc.........

freeze these and  1 a day wouldn't be too bad..

You guys are soooo awesome! Thank you! I am trying all of the ideas!
And Karen, I never thought about that before with the chicken and crockpot. I've got a yummy chicken tortilla soup recipe I'll have to post on here for you guys... My whole family loves it, but I wear it out on them because it is so healthy, yummy and easy! LOL..

Karla, my email is [email protected]

Meggie, I will send you those recipes via facebook in a little bit.

Love yall!!!  <3 

 Kim could you please send me the recipes for the Pizza Soup & Sandi's Hillbilly Sushi???
PLease Please Please
I'm gonna get my recipes out of my other lap top and I will send you some good ones that I have that are easy and have good amounts of protein.

Thank you
Cindy

My e-mail:

[email protected]

 

 

Lentil Quiche

 

Prep Time:
15 Min

Cook Time:
1 Hr 15 Min

Ready In:
1 Hr 30 Min

 

 

Original Recipe Yield 8 servings

 

 

Ingredients

• 1 cup chopped onion
• 2 tablespoons olive oil
• 1/2 cup dried lentils
• 2 cups water
• 2 cups broccoli florets
• 1 cup chopped fresh tomatoes
• 4 eggs, beaten
• 1 cup milk
• 1 teaspoon salt
• ground black pepper to taste
• 2 teaspoons Italian seasoning
• 1/2 cup shredded Cheddar cheese (optional)

 

Directions

1. Preheat the oven to 375 degrees F (190 degrees C). Place the onion and olive oil into a 9 inch deep-dish pie plate. Bake for about 15 minutes, or until onion is tender.
2. Place the lentils and water into a saucepan, and bring to a boil. Cook for about 20 minutes, or until lentils are tender. Drain most of the water off, then place the broccoli florets on top of the lentils. Cover and cook for about 5 minutes. This will dry the lentils, and cook the broccoli.
3. Transfer the lentils, broccoli and tomatoes to the pie plate with the onions, and stir to evenly distribute each item. Stir in cheese at this time if using. In a medium bowl, whisk together the eggs, milk, salt, pepper, and Italian seasoning. Pour over the ingredients in the pie plate.
4. Bake for 45 minutes in the preheated oven, or until the center is firm when the quiche is jiggled. Cool for a few minutes before slicing and serving.

 

Nutritional Information

Lentil Quiche

Servings Per Recipe: 8

Amount Per Serving

Calories: 165

• Total Fat: 9.1g
• Cholesterol: 116mg
• Sodium: 394mg
• Total Carbs: 12.4g
•     Dietary Fiber: 3.8g
• Protein: 9.7g

Chicken salad - deboned chicken, onion, celery, powdered Ranch dressing mix to taste and mayo or salad dressing - whichever one you pefer.  I haven't done low fat in years and it did not affect my weight loss, so I use regular mayo ;-)

I like those big crispy WASA crackers - dry enough not to get stuck LOL and you can load them up with chicken salad.



Also Goat Cheese Quesadillas - old WW recipe - haven't made them since surgery.  You can save the filling in the firdge and make one at a time and use the Carb Control tortillas.  Or use a corn tortilla and roll it up and nuke it for a quick snack.

Goat Cheese Quesadillas
Servings:  4

1 (4 oz) package goat cheese, softened
1 cup (4 oz) shredded reduced-fat Monterey Jack cheese
½ cup chopped fresh cilantro
1 Tbl. chili powder
1 (15-oz) can beans (red, pinto, black), rinsed and drained
8 (8-inch) flour tortillas
cooking spray

Preheat oven to 350.  Combine first 5 ingredients in a bowl; stir well.  Spread ¼ of the cheese mixture over each of 4 tortillas, leaving a ½-inch border.  Top each with a tortilla, pressing gently.  Place quesadillas on a large baking sheet coated with cooking spray.  Bake at 350 for 25 minutes or until cheese melts.  Cut each quesdailla into 4 wedges and serve with salsa.

(I made these and just used a skillet on the stove to cook them.  I saved the leftover filling and used it on 1 tortilla, rolled it like an enchilada and microwaved it for a quick lunch)