A Lazy, Sick Girl’s Lunch

During the past week I came down with a nasty cold. Could have been from a number of things, beginning school, having the Japanese kids stay at the house, being in a public pool, or the husband could have brought something home from his boat. Either way I was feeling under the weather.

 

I always want to optimize my sleep, but when I have a cold, sleep becomes even more important.  My body also tends to crave massive amounts of fruits, veggies and salt.

 

There is one must have easy lunch that I have up my sleeve. It’s even easier than fast food. A bowl of soup! Here is what I ate for lunch pretty much all week.

Pretzels, grapes, edemame, soup, orange and kiwi.

 

I use frozen edemame and just throw them in my lunch bag. By the time I am ready for snack or lunch, they are thawed out and ready to enjoy.

 

If you are on Weight Watchers, find a soup that has a low points value. Most soups that do not have a cream base are healthy, and will not make any congestion worse. Here is a close-up of my Campbell’s Chunky Savory Vegetable Soup.

There is one end all that ALWAYS helps all of my colds. The magic secret is a Cold Buster from Jamba Juice!

Not only is it tasty, but I wake up feeling better then next morning. Maybe not 100% better but able to function and carry on with my life.

Hoping to add more throughout the week.

Yes You Can Make Lasagna in a Crock Pot

At first I was not aware that one of my all time favorite meals could be made in a crock pot. As a kid I remember lasagna being one of my favorite meals, but also one of my mothers favorite meals. It was my favorite meal because I love anything pasta and cheese. It was one of her favorites because she could prepare it ahead of time and bake it later. I think if she knew this crock pot recipe she would like lasagna even more.

 

There are quite a few reasons why I made this Thursday evening. 1, I like it. 2, I knew I wanted leftovers for lunch. 3, my Japanese swimmers were arriving so I didn’t want to spend time cooking, and 4, I had made it for my American swimmers in the past for a team dinner and they loved it! Oh and it is also relatively healthy.

 

The recipe can also be found here, I borrowed it and changed it a little bit from the Weight Watchers website. It was a hit with the kids, and I did have enough left overs for lunch.

Ingredients:

1 lb lean ground beef (93% lean…or even leaner)

1 small onion, diced

2 cloves of garlic, minced

28 oz can of crushed tomatoes

15 oz can tomato sauce

1 tsp sea salt

1 tsp oregano

1 tsp basil

A little red pepper for flavor

1 zucchini chopped

1 cup lite ricotta cheese

1 1/2 cups part skim mozzarella

6 whole wheat lasagna noodles

1/2 cup Parmesan cheese

 

1. In a large pan, cook beef, onion and garlic together until meat is browned.

2. Add in 28oz canned crushed tomatoes, tomato sauce and spices. I allow this to cook on low as I complete the next step.

3.  In a medium bowl mix the chopped zucchini, ricotta, and 1 cup of the mozzarella cheese.

4. Spoon 1/3 of beef mixture into crock pot. Break 3 lasagna sheets in half and arrange over beef mixture; top with half of ricotta mixture. Repeat with another layer and finish with remaining 1/3 of beef mixture.

5. Cook in crock pot on low for 4-6 hours

6. Just before you are ready to eat sprinkle the rest of the mozzarella and the Parmesan cheese on top. You may also add whichever other spices you want.

 

It is great, the noodles don’t dry out, no body gets the dreaded end or corner piece, and it’s cheesy! It is only 10 points plus for 1/6 of the entire thing!

 

As I said earlier, I packed it for left overs. Here is my lunch and snacks.

As it turns out, I ended up leaving the yogurt and grapes at work for Monday.

Mexican Crock Pot Chicken

First of all, I need to apologize that I do not have a better picture. I actually forgot to take a picture as I was packing today. I ate lunch in another teacher’s room and didn’t have my phone. Luckily, another amazing teacher asked me about taking a picture! She snapped it on her phone for me! Thank you Taryn!!

 

As you can see, I ate my chicken as a salad again. This is one of the easiest and tastiest ways for me to ensure I am getting my daily veggies in.

 

I must warn you, this is one of the easiest, tastiest and husband friendly recipes. There was a time that we were making this at least weekly! It can be eaten all by itself, as a taco/burrito, or as a salad. Someone had shared this recipe with me when I first started Weight Watchers, and I just modified it a little bit.

 

Here is how simple it is!

 

2 boneless, skinless chicken breasts

1 can salsa (I buy whatever is on sale)

1 can black beans drained and rinsed (I use reduced sodium)

About 1 cup frozen corn

1 zucchini diced (optional, I like it because it makes the meal more hearty and in a healthy way)

Some ground cumin to taste (optional)

 

You literally throw it all in the crock pot, turn it on low and let it cook all day, or at least until the chicken is done. When you’re ready to eat, take 2 forks and shred the chicken. It will just fall apart.

 

Adding cheese, or some fat free sour cream makes it taste even better! It is also obvious that the left overs make a great meal for lunch 🙂

 

This time, I am trying to freeze it to see how it comes out. I will have to update if it works or not!