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Discussion Starter · #1 ·
Uh, I got none.
 

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Lentils and Rice:<br>
cook 1 cup (dry) lentils<br>
cook one cup (dry) brown rice<br><br>
In a large pan, carmelize 1 large onion. Once it is carmelized, add the rice and lentils, salt and pepper to taste and enjoy <img alt="smile.gif" src="http://files.kickrunners.com/smilies/smile.gif"><br><br>
Pesto Pasta:<br>
1 box wheat penne cooked<br>
add to that: pesto sauce, lightly cooked broccoli, carrots, and a drained can of garbanzo beans. This makes like a gazillion meals. you can also stir in some spinach.<br><br>
Rice & beans<br>
before i go to bed i throw 1 cup rice, 1/4-1/3 cup quinoa, and a cup of dry beans in to the rice cooker and set the timer for the morning. I have been making black soy beans recently, but any dry beans should work fine. They will cook up ok, and since they soaked over night, you do not need to worry about it.
 

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I think I will just move in with meri. <img alt="smile.gif" src="http://files.kickrunners.com/smilies/smile.gif"><br><br>
This would be a good place to mention that I need remedial instructions or a very detailed recipe to follow. So, meri, anything to do to get the dry lentils ready to cook? Do they need soaking or just cook them longer?
 

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lentils do not need to be soaked. All other beans should be soaked (hence letting them sit in the rice cooker overnight). You want to always check your beans for stones.
 

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Lasagna<br><br>
I make it on Sunday and then pop it i the fridge to do on either Monday or Tuesday night. I have started only making a small dish of it since there are two of us, and if I make more, we eat more. So I make mine about like this...<br><br>
1/2 lb ground turkey/beef/shredded chicken (lean)<br>
Spaghetti Sauce (I often times make extra when I cook spaghetti, and freeze it) - or you can use a canned version - I like the no sugar added one by Hunts - I add garlic to it.<br>
Lasagna noodles - 4<br>
FF cottage cheese or ricotta cheese - about half a tub<br>
Shredded mozarella cheese - maybe a cup?<br><br>
I cook the meat and add the sauce. Sometimes I use leftover sauce.<br><br>
Layer it in a small baking dish (mine is maybe 5x7) sauce/meat, then lasagna noodles, then ricotta/cottage cheese, then mozzarella. Repeat.<br><br>
This keeps in the fridge a couple days, and the leftovers are good, too. You can double the whole thing for a 9x13 pan.
 

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chili is also good.<br><br>
1 bag ground veggie burger<br>
a couple cans of different beans<br>
a few cans of tomatoes<br>
carrots, onions, corn, etc<br>
spices<br><br>
that will last you all week!
 

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What a concept!<br><br>
Why haven't I thought of this?<br><br>
Seriously. I always think I need to make a lot so we can have leftovers. And we end up eating a lot. <img alt="roll_eyes.gif" src="http://files.kickrunners.com/smilies/roll_eyes.gif"><img alt="sad2.gif" src="http://files.kickrunners.com/smilies/sad2.gif"><br><br>
tricia
 

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Here's a quick and easy one:<br><br>
Brown rice (already cooked)<br>
Beans (any kind; canned or cooked from dried beans)<br>
Jar of salsa<br><br>
Mix it all together. Eat.<br><br>
I'll also add some Morningstar crumbles to it. You can also add some corn. The possibilities and combinations are endless.
 

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Not really "make ahead," but so easy it doesn't matter<br><br>
Pita pizza-<br><br>
1 whole wheat pita<br>
dab of hummus (I like sundried tomato hummus, my roomie likes spicy hummus) or spag sauce<br>
Assorted veggies (we like red peppers, mushrooms, onion)<br>
A bit of cheese<br><br>
Broil in the oven. Tasty.
 

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Yeah for the first 7.5 years of our marriage (it will be 8 this next may) I made big pans for the 2 of us. It took me forever to come up with this brilliant plan! <img alt="smile.gif" src="http://files.kickrunners.com/smilies/smile.gif"><br><br>
And at least if I make a small pan that only has 4 servings, we limit ourselves to that. <img alt="biggrin.gif" src="http://files.kickrunners.com/smilies/biggrin.gif"> We looooooove lasagna!
 

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<b>My favorite Chicken Soup (sometimes its chickenless chicken soup)</b><br>
saute 1 cup of chopped onion with 2 cups of chopped celery in 2 or 3 Tblspns of Olive oil.<br>
Add 2 cups of sliced carrots to 4 cups of low fat chicken broth in a 4 quart sauce pan<br>
Add sauteed veggies to chicken broth and carrots<br>
Add 6 cups of water<br>
Add 1 cup long grain brown rice (uncooked)<br>
Add 4 cups baby spinach (raw)<br>
Add chicken or white beans and simmer for 1 - 2 hours<br>
Salt and pepper to taste<br><br>
With 2 pounds of chicken, this recipe is aprox. 190 calories per cup<br>
With 1 can of white beans its about 100 calories per cup<br><br>
I make this once or twice a week and take for lunch and sometimes eat it for dinner too... all week long.<br><br>
Jess
 

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I like using the crock pot and it makes so much I end up eating it for 4 days.<br><br>
I like to throw in roughly chopped onions, turnips (peeled), carrots, celery, and sometimes a potato and 1 boneless skineless chicken breast or some beef stew meat. Season and add some low sodium broth and you are good to go. Easy, low cost, and healthy.
 

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We love pinto beans! I make a 6-quart crockpot full and freeze the leftovers.<br><br>
Soak beans overnight. In the morning I season with season salt, chili powder, and cumin, and set to cook for 8 hours. When I get home with fresh tortillas, I churn up about 1/3 of the beans with my immersion blender to serve. The other 2/3 go in the freezer.<br><br>
These are also great with rice.<br><br>
I also buy breasts of chicken on sale. Put them in the crockpot with about a cup of salsa, cup of water, either some taco seasoning or some chili powder and salt for about 4 hours. This can be used as fajita or taco meat.<br><br>
The same can be done with 'diet stew meat.'
 

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the secret is LOTS of carmelized onion goodness <img alt="smile.gif" src="http://files.kickrunners.com/smilies/smile.gif">
 

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I love to make chili and eat leftovers all week. <img alt="smile.gif" src="http://files.kickrunners.com/smilies/smile.gif"> I have it in the crockpot right now, matter of fact!
 

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Oh, too right! Then you can have:<br><br>
chili on rice<br>
chili on a baked potato<br>
chili dipped out of the bowl with tortilla chips<br><br>
etc<br><br>
Some people like chili on macaroni, but I'm not a fan.
 

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--------------------------------------------------------------------------------<br><br><span>Lentils and Rice:<br>
cook 1 cup (dry) lentils<br>
cook one cup (dry) brown rice<br><br>
In a large pan, carmelize 1 large onion. Once it is carmelized, add the rice and lentils, salt and pepper to taste and enjoy</span><br><br><br>
Thanks for this - made it tonight with red lentils and brown rice, lots of onion - tasty!!
 

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no problem. i used to get lunch at Whole Foods every day when in grad school and it got pricey, so i decided to make the recipes myself instead of buying the prepared foods. This was one of the recipes <img alt="smile.gif" src="http://files.kickrunners.com/smilies/smile.gif"> It is so simple, so cheap, and sooooo good!!!!<br><br>
(butter makes it better, but i do not eat butter right now)
 

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Lots of carmelized onions can make any rice dish better.<br><br>
The trick is also using a little more than you think you need. Then cooking it a little longer than you think it should.
 
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