Recipes – 3 Great Cheap Light Energy Meals

I tend to cook my food on Sunday and eat it at work during the week. It saves me roughly $40 a week, and it’s a lot healthier than anything I can buy on the street. Try out some of these ideas I go with. They’re simple, healthy, and tasty. You can find most of these ingredients at the local supermarket.

TURKEY – BEAN CURRY

1lb of ground Turkey, salt and pepper to taste, garlic and onion rub (optional)
1/2 tablespoons virgin olive oil
1 can of beans (red/white/black), washed and drained
1 bag of sliced red/green peppers (alt. mixed vegetables)
1-2 cups of cooked brown rice (less is better)
Golden Curry Sauce Mix – Hot (found in major supermarkets)

Cook the turkey through, then add a pack of sliced red/green peppers. You can go with fresh produce, but this works just as well. Add enough water to compensate the vegetables (not too much!), and mix with the cooked turkey. Keep the heat on medium-high/medium. Take 2/3 cubes of curry mix and dissolve them in a little bit of hot water. Once broken down, add into the mix.

Add brown rice (less is better) in phases, stirring it into the turkey and vegetables. Then add the beans. Allow the entire mix to sit at a simmer for another 5 minutes, stirring occasionally. Allow to cool before serving.

CHICKEN LETTUCE WRAPS

1-1.5lbs of boneless chicken breasts, sliced into finger-long pieces, peppered (salt optional)
1 Bottle Salad Dressing
Hearts of Lettuce – Red Leaf / Green Leaf / Romaine

Cook through, lightly-brown the pieces and remove any excess water from the pan before adding a light salad dressing*. I have gone with a Roasted Garlic and Sun-dried Tomato dressing. Mix in with the chicken, and stir up the pieces so the dressing sinks in.

Within a couple minutes, the dressing will coat the chicken in a nice tasty glaze. Prepared in crisp leaves of lettuce, wrapped or folded, it’s an incredibly light and healthy, and doesn’t include bread! Get creative, add toppings, and make a lettuce burrito!

*Optimal course of action would be to marinade the chicken in the salad dressing overnight*

STIR-FRY TOFU

1 Pack of Tofu – Firm, sliced into little cubes
1/2 tablespoons virgin olive oil
1/2 cup of (light) Peanut Satay Sauce
1/4 cup of (light) Soy Sauce
1 Can of black beans
1 Bag of mixed vegetables, cooked and drained
1-2 cups of cooked brown rice (less is better)

I prefer baking my tofu before stir-frying it because it tends to fall apart when soft. Bake at 250-degrees for 20-30 minutes on a non-stick tray (or use olive oil), and set aside. Do not cook too long, it cooks in the stir-fry!

Blend the soy sauce and peanut satay sauce. In a pan on medium-high, cook the oil and then add the tofu in with the mixed vegetables. Once blended, mix in the sauce, more or less to taste, and then the rice (less is better). Add the black beans and allow the entire mix to sit at a simmer for another 5 minutes, stirring occasionally. Add water to help mix the ingredients/prevent overcooking. Allow to cool before serving.