What Should I Make With This Stuff?

Question

I am the girl who usually goes grocery shopping and comes out with stuff like the following:
doritoes
beefaroni
hot dogs
cereal & milk
frozen dinners
diet soda
steak
canned soup

yeah... NOT healthy... I know......
Tonight I was inspired. I've gone through some healthy periods in my life and even done the weight watchers thing twice. I am a decent cook, but i lack interest and motivation, not skill..... I ADORE cooking shows above all....

So... here's what came home with me.... what would *YOU* do? Plz consider my past.....

Cannellini, Red, & Black Beans
FF Low Sod. Chk broth
LF Peanut Butter
Lite Itl. Dressing
Broccoli
Vidalia Onions
Cucumbers
Garlic
Celery
Baby Carrots
Plums
EV Olive Oil
Skless BNless Chk Breast

Also... tips on storing are welcome!

Answer 1

UMMM. How about a stew using any or all of the following...
Beans
Chk broth
broccoli
onions
garlic
celery
carrots
chicken

Or, make a 3-bean chicken chili

Or, try this white chili recipe...

http://allrecipes.com/Recipe/White-Chili-I/Detail.aspx


Bert

Answer 2

1. Take the red, black and cannellini beans and drain each can and rinse in water. Drain thoroughly.

1/2 Onion Diced
1 Stalk Celery Diced
1/2 C. Cucumber Diced

Mix all together with the beans and add about 1/3 C. of Italian dressing. Let marinate in refrigerator for a healthy salad. You can add more dressing as necessary but it shouldn't be swimming in liquid. Salt and pepper to taste.



2. Take your baby carrots and steam them until they are tender but, not overcooked. Add a bit of salt for flavor and a small amount of butter.

3. Pound the chicken until it is thin and cut into bite sized portions. Dredge in a dusting of flour.

Cut the broccoli into flowerettes (just enough for the amount of people eating the chicken). Blanch the broccoli in boiling water for about 4 minutes until par crisp.

Heat some Olive Oil in a skillet and add 2 cloves of minced garlic. Saute until golden. Add the chicken pieces and cook until golden on both sides. (It shouldn't take more than 2-3 minutes per side). Add a cup or so of chicken stock and then add to the pan, the broccolli. Cook until broccolli is just hot. You can add a squeeze of lemon to the chicken mixture before serving if you have it.

Serve a plum for dessert!!

For leftovers, just put portion sizes in those disposable plastic containers. You can use these portions for lunch or dinner. Enjoy!

Answer 3

Marinate the chicken in the Italian dressing with a bit of garlic - the grill or bake until done.
Side salad:
Marinated Carrots
5 cups sliced carrots (about 1 lb)
1 can (10 oz) tomato soup
2/3 cup sugar
3/4 cup vinegar
1/2 cup oil
1 tablespoon mustard
1 teaspoon pepper
1 teaspoon salt
1 small green pepper, chopped
1 medium onion, chopped
1-2 stalks celery, chopped
1 teaspoon Worcestershire
Optional:
1 cup broccoli flowerets
1 cup cut cauliflower

Cook carrots in small amount of boiling water until tender crisp, drain and
cool; place in large bowl. Add broccoli and cauliflower if including.

Combine tomato soup, sugar, vinegar, oil, mustard, pepper, salt, green
pepper, onion, celery, Worcestershire. Pour over carrots; mix thoroughly.
Place in refrigerator at least 24 hours before serving. May be kept in
refrigerator for one month.

Answer 4

Celery and PB would make a good snack or appetizer. Then for the main course, marinade the chicken in either the Italian dressing or the EVOO and garlic, and fry up the breast until it is cooked through. Just lightly greasy the frying pan with oil to keep it healthy. For a side, you could either boil the broccoli and carrots, or you could also sautee them (along with the onion and the beans) in garlic and oil. I would save the plums for desert. Leave them plain, or if you happen to have ice cream or whipped cream put it on the side.