How this Fast Diet Lifestyle works: Eat these meals tomorrow, for a calorie total of less than 600. On another day this week, eat the meals from a different post, another day of eating 600 calories or less. Eat sensibly the other days of the week. That’s it. Simple way to lose weight and be healthier.
“Savory” is the name for two different herbs: Summer Savory [Satureja hortensis] and Winter Savory [Satureja montana]. “Savory” connotes a rich blend of pleasing flavors. Today, we mean the latter. Here are three savory, succulent fillings, which are versatile enough to use for breakfasts, to flavor baked eggs or an omelette; or at dinner, when they are so easy to fold into crêpes.
BACON & LEEK FILLING: makes ~1.5 cups ¼ cup = 62 calories 1.8 g fat 0.6 g fiber 1.7 g protein 6.4 g carbs 57 mg Calcium This recipe is from Joanne Harris’s book French Market Cookbook and it is useful at breakfast as a bake or omelette filling and at dinner in gallettes/crêpes. It is SO good! 2 oz American/streaky bacon 3 cups sliced leeks 1 clove garlic ¼ cup Gruyère cheese, shredded 2 tsp mayonnaise Saute the bacon in a large skillet, remove and slice. Saute leeks and garlic in the bacon fat until limp. Off heat, stir Gruyère and mayo into the mixture.
HAM FLORENTINE FILLING makes 1.5 cups Coming to us from Peter Christian’s Recipes, it can fill crêpes or egg dishes. ½ cup no-cheese Béchamel Sauce [SIDEKICKS I, 17-Sept-’17] 1 cup ham in 1/4” dice 1 cup [5 oz] cooked spinach, fresh or frozen ½ cup chopped celery ¼ cup chopped onion celery salt + dill + granulated garlic + basil Be sure to squeeze the spinach until most of the liquid is out of it. [save the liquid] Spritz a sauté pan with non-stick spray and add some of the spinach liquid. Cook the celery and onion until the onions are transluscent, adding more spinach liquid as needed. Add the remaining ingredients and cook on low heat until warmed through.
MOUSSAKA SAUCE makes 3 cups; ¼ cup = 110 calories Mixed with eggs, it is a hit at breakfast. Or, have it as dinner. 1 pound ground lamb 1 pound eggplant ¼ cup onion, chopped 1 c. marinara sauce [Saucy 6-Dec-’17] 3/4 tsp [or more] ground cinnamon Cook the lamb without added fat. Pour off the fat that accumlates and put the lamb in a strainer. Run it under hot water to remove excess fat, then crumble the meat. Peel and cube the eggplant. Chop the onion. Cook the two vegetables in a pan sprayed with non-stick spray until the onion is transluscent. [Add a little water if needed.] Pour in the marinara sauce along with the cinnamon, and continue cooking slowly until the eggplant is soft. Run the sauce through the blender/food processor, then add the meat and adjust for seasonings.
Breakfast, single portion for Monday: ………………… single portion for Thursday:
|1 two-oz egg + American/streaky |
|1.5 two-oz eggs|
|tomato, fresh or puree + Cheddar||ground cumin|
|onion + sweet pepper + filé powder||paprika|
|creole seasoning + apple or pear||Bing cherries or apple|
|optional smoothie||optional smoothie|
|optional hot beverage||optional hot beverage|
Dinner, single portion for Monday: …………. single portion for Thursday:
|andouille sausage + chicken + ham||cubes of leg of lamb + zucchini|
|onion + brown rice + celery + |
|red bell pepper + garlic powder|
|sweet pepper + crushed |
tomatoes + chicken broth
|corn-tomato salsa [Second Fiddles Jan-9-’19]|
|red pepper flakes + Tabasco + |
cajun seasoning + filé powder
|rosemary + red onion + optional |
|Sparkling water||Sparkling water|