Soup. Boil a chicken. Make your own broth from it + use carrots, celery, basil, salt + pepper to provide flavor.

Strain the broth, cut up the chicken. Use some of the chicken for chicken noodle or chicken rice soup.

On another night, use the chicken for a hearty salad.

And on another night, use the chicken for tacos.

Some of our favorites are: beans and barley soup, minestrone soup, lentils soup, beans burgers, eggplant Parmesan, Sheppard’s pie with no meat, zucchini oven baked frittata, stuffed peppers with just eggs no meat, and eggplants soufflé.

I tend to make the normal dinners (which are generally healthy and have lots of veggies) but focus on big salads, chili or tomato soup, and dense bean salads for lunches.

Brodo Bone broth with added frozen TJ shrimp gyozas or Lao Ban chicken + ginger frozen dumplings and throw in edamame and spinach. This broth comes in a variety of flavors so you don't need additional seasoning. Light in calories if that is your aim but still can get enough protein to support your muscles and keep you satiated.

I like the recipe website called skinny taste. I have gotten some great recipes from that website. It even has weekly meal plans.

Anonymous wrote:

Anonymous wrote:Hearty vegetarian soups.

Ok but give an actual suggestion. We all know what to eat in general (eg no meat soup) but are looking for specific recipes that pique our interest.

NYT red lentil soup - I made some today

We do a lot of slow roasted ribs after the holidays. Keeps the kitchen toasty warm. It makes you slow down while eating so you’re satisfied with less meat.

No joke, I have been eating this salmon every single Sunday since October.

https://www.recipetineats.com/lemon-garlic-salmon-tray-bake-easy-healthy/

I double the dijon mustard and use brussels sprouts instead of the asparagus. So good and so fast!

It’s soup season!

Anonymous wrote:Here's our meal plan for this week:
Monday: grilled salmon, orzo salad, roasted broccoli
Tuesday: going to a party, so probably finger foods and such.
Wednesday: vegetable soup
Thursday: chicken fajita salad (we put it all on a bed of lettuce instead of in tortilla wraps).
Friday: Sweetgreen or Mezeh

I’m copying this menu! (not OP)

Anonymous wrote:Why did you overindulge in the first place?

Because we are normal, healthy (mentally and physically) people who realize special occasion meals are called for on special occasions, and “lean protein and veg” are not appropriate or celebratory for every meal, year round.

God people like you are exhausting.

I eat a a lot of soup. Lentil, sausage and spinach soup,
Turkey, barley and vegetable soup, and Oh She Glows Lentil Soup

It's a great excuse to eat cheese and crackers on the side leftover from Christmas too.

Recipes below:
Lentil Soup (I add spinach)
https://www.foodnetwork.com/recipes/ina-garten/lentil-sausage-soup-recipe-1947054

Turkey, Barley Veg Soup (I grate my carrot)
https://cooking.nytimes.com/recipes/1023667-turkey-barley-soup

Oh she Glows Lentil Soup
https://ohsheglows.com/glowing-spiced-lentil-soup/

Anonymous wrote:Why did you overindulge in the first place?

Because NOBODY ever overindulges during the holidays!! Right, superior PP?

You’re ridiculous.

Here's our meal plan for this week:
Monday: grilled salmon, orzo salad, roasted broccoli
Tuesday: going to a party, so probably finger foods and such.
Wednesday: vegetable soup
Thursday: chicken fajita salad (we put it all on a bed of lettuce instead of in tortilla wraps).
Friday: Sweetgreen or Mezeh