I love lentils. I believe I have mentioned this numerous times. They are healthy, a great source of protein, and versatile.
This time of year as the weather gets warmer and I like to cook a bit less, I like batch cooking once or twice a week to have lunch for work or a quick meal to share. In comes Lentil Salad. You can put pretty much what you want and it will last about a week in the fridge.
Another great thing about it is that I don’t have a precise recipe. It’s really something I whip together. I think the only constant is lentils and a balsamic vinaigrette.
Here’s what I used in my salad:
- Greek Lentils (cooked al dente and cooled)
- Chicken Sauasage (sliced, browned in a pan with a little oil and cooled)
- Diced Cucumbers
- Olive Oil
- Balsamic Vinegar
- Italian Seasoning
- Salt and Pepper
Toss it all together and you have your meal! It can be served cool or room temperature. Feel free to experiment! Veggies, goat cheese, ham, other meats, different dressings…just have fun with it!
Now that I’m working in a mall I often am so busy I forget to eat. When I do it tends to be nasty mall food, which is just sucky.
So I had a super long day today but refused to buy something for dinner. Instead I did a quick fridge and freezer rummage and came up with this Chicken Parm Casserole. It was about 25 minutes of prep (mainly inactive) and about 10 minutes in the oven.
I baked two frozen chicken fingers while I boiled the pasta (I used half a cup of whole wheat elbow macaroni). When the pasta was done, I drained it and placed it into a small casserole dish. I mixed in about 1/2 cup Rao’s marinara sauce and a couple of dollops of part skim ricotta. I then took the chicken fingers out of the oven, diced them up, and covered with a bit more sauce and shredded Italian blend cheese. I then baked it in the oven about 10 minutes until the cheese melted.
It’s not a diet dish, but it is way more wholesome and natural than takeout!