I am short on time but I want to make the most out of my new workout plan but focusing on better meals. One meal that I tend to overdue it with is dinner. I get home from work and and workout. I don’t want to spend an hour in the kitchen after that. I want simple recipes that are good after you workout in evening hours.
Have you considered cooking things in advance and just freezing them yourself? You can do meal prepping with items that can be frozen in freeze safe containers and then just pop them in the microwave. You get a good meal without needing to cook several times a week.
I like to do pasta and vegetables. You just use more vegetables than pasta. You can throw this meal together in less than 10 minutes if you use angel hair pasta and frozen vegetables. You can also grill up some chicken breast and freeze it to add to this meal too.
If you really don't want to cook, you can do takeout easily but you have to go with healthier options or smaller portions. I think for me, the best dinner meal when I am trying to lose weight is a protein, a serving of white rice, and a ton of veg.
This is a very easy but very healthy meal you can try for yourself. It takes 30 minutes total to make but only 15 minutes of the time are you doing anything.
Mushroom Shawarma ( http://www.eatingwell.com/recipe/280314/mushroom-shawarma-with-yogurt-tahini-sauce/ )
3 tablespoons extra-virgin olive oil
1 ½ teaspoons ground cumin, divided
1 teaspoon ground coriander
½ teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon chipotle chile powder
½ teaspoon salt plus 1/8 teaspoon, divided
1 pound portobello mushrooms, stemmed, gills removed, halved and sliced (see Tip)
1 medium red onion, halved and sliced
½ cup low-fat plain Greek yogurt
2 tablespoons tahini
1 tablespoon lemon juice
4 pitas, warmed
1 cup chopped romaine lettuce
1 cup chopped tomatoes
½ cup cilantro leaves
Preheat oven to 425 degrees F. Combine oil, cumin, coriander, garlic powder, smoked paprika, chile powder and 1/2 teaspoon salt in a large bowl. Add mushrooms and onion; stir to coat well. Transfer to a large rimmed baking sheet and roast, stirring once or twice, until the vegetables are tender, about 20 minutes.
Meanwhile, combine yogurt, tahini, lemon juice and the remaining 1/2 teaspoon cumin and 1/8 teaspoon salt in a small bowl.
Spread pitas with the yogurt sauce, then top with the mushroom mixture, lettuce, tomatoes and cilantro.
Tip: To prepare portobello mushroom caps, gently twist off the stems of whole portobellos. Using a spoon, scrape off the brown gills from the underside of the mushroom caps. If you prefer, purchase portobello mushroom caps, rather than whole mushrooms.
Serving Size: 1 Pita
281 calories; 15.9 g total fat; 2.5 g saturated fat; 3 mg cholesterol; 541 mg sodium. 759 mg potassium; 28.7 g carbohydrates; 5.1 g fiber; 7 g sugar; 10.4 g protein; 1814 IU vitamin a iu; 12 mg vitamin c; 83 mcg folate; 78 mg calcium; 3 mg iron; 57 mg magnesium;
I don't have any recipes I can share off the top of my head but if you don't have to watch your salt intake, canned soups are a great option that is quick and easy plus low in calories. I was eating soup for dinner all week a few months ago because I was having stomach issues and I ended up losing weight.