I don’t have a dessert recipe this week so I thought I would share my current lunch recipe. This is what I eat most days when I am home. It’s healthy and filling. It also make a large portion. No skimpy portions here. You can also find these ingredient very easily. Nothing fancy. You can use a different condiment than I am. However, that may change the stats a bit.

For the tofu that I use, I prep that ahead of time. I cut the tofu into squares and place them on a foil lined baking sheet. Then bake them at 350F until they are dried out and browned slightly. Then I cool them. Place on another baking sheet and place in the freezer until solid. Then place in a bag and store in the freezer.

I like this lunch because I can swap things around to use up food that may need to be eaten quickly. It definitely reduces wasted food in our house.

Here are the stats:

Here is the recipe:

Kerry’s Current At Home Lunch

Serves 1

• 4 ounces pre browned tofu
• 6 ounces frozen Italian cut green beans, thawed
• 150g cabbage, chopped
• 1 ounce mushrooms, chopped
• 7 ounces shirataki noodles, drained and rinsed
• 2 tablespoons plain yogurt
• A good squirt of calorie free barbeque sauce
• Salt, pepper and other spices to taste

1. Add the tofu through shirataki noodles to a pan coated with cooking spray. Cook on medium heat until the excess moisture is gone and the ingredients start to brown.
2. Turn the heat off and sprinkle in salt, pepper, and other spices and stir.
3. Take the food out of the pan and place in a bowl. Mix in yogurt and sauce.
4. Serve