A quick meal can be a fast trip for sandwiches or pizza for those without food allergies. That is not an a option for me without driving and asking questions about cross-contamination. It is simpler to just prepare my own meals.
I haven't quite perfected gluten free bread baking, so I either make corn muffins or buy a loaf of Udi's bread. The cost of the purchased bread helps in preventing my eating a lot of sandwiches. That's not to say that I do not make cookies, brownies and cakes.
I haven't managed to reduce the amount cooked, because, in the past, I planned for enough to take to work for lunch. Now I am trying new ways to do 'left over make overs'.
I had tomatillos and 2 half cans of beans in the refrigerator. I had no idea what to do with tomatillos until someone used them in salsa. The light bulb popped and I decided to add them to bean soup!
So here's to my version of a complete protein meal without meat! note the amount of protein.
A view from the breakfast nook.
Complete Protein Bean Soup
1 cup black beans
1 cup kidney beans
2 cups red beans
2 cups corn kernels
6 medium tomatillos
2 cups low sodium vegetable juice
2 Tbs diced dyhydrated onion
1/2 cup canned chopped chili peppers
2 tsp sweetner (used sweetnlow)
2 tsp spanish paprica
1 Tbs salt free Cajun spice mix
1/2 tsp ground ginger
Remove outer skin from tomatillos, cut into cubes.
If using canned vegetables look for low-sodium varieties, rinse and drain.
Place all ingredients in a medium slow cooker on low at least 3 hours before you plan to eat.
Test for seasoning 30 minutes before serving. If salt is needed, sprinkle 1/2 tsp sea salt over the top, do not stir. replace top on slow cooker.
Serve with avocado cubes, if desired.
Note 16 ounces = 2 cups
Serving size: 1/4 of a recipe (17.1 ounces).
Nutrition information calculated from recipe ingredients.
Amount Per Serving - bean soup only
Total Fat 2.84g
Saturated Fat 0.49g
Total Carbohydrates 67.62g