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Getting from meal to meal

February 27, 2008 - Kathie Evanoff
I mentioned a few days ago that a snack is something that should take us from one meal to the next, so therefore it should be nutritious.

Some entire meals can have this affect as well, and in most cases, it is whole grains accompanied by a little protein and a small amount of fat.

I found this to be the case Tuesday when I didn’t feel like cooking my breakfast. It was basically a toss-up between eggs prepared any number of ways, cold cereal or hot oatmeal with banana and walnuts. I opted for the cold cereal but did add the banana. This day though, I left off the walnuts, and I’m not sure if it was the lack of their protein and fat that did it, but well before it was time for lunch, I found myself wondering if I was going to make it without a snack.

I did make it, but watched the clock as I worked, setting goals for myself. I could have lunch when this much work was completed. If it was still too early, I began another project and told myself I could eat when that was finished.

After a while, the feelings of hunger subsided, but it was the first time in several weeks that I felt that sort of hunger. I remember feeling so satisfied all the way to lunch when I had either eggs or a big bowl of oats.

By the time I allowed myself to have lunch, I was more than ready. On my last trip to the grocery store, I picked up a frozen Amy’s macaroni and cheese. This product is gluten free and the macaroni is made of rice instead of wheat. It was the best macaroni and cheese I’ve had in quite a while and I will definitely be adding this to my grocery list more often. To accompany the meal, I brought two of the crab cakes I made Sunday, as well as a container of yogurt and an orange. Tuesday is usually a long afternoon with no time for a snack, and I wanted something to carry me through until dinner. It did exactly that.

When my husband asked what I wanted for dinner, I told him chicken nuggets. I’ve had chicken nuggets from fast food restaurants and packaged, processed chicken nuggets from the freezer section of the grocery store, but nothing beats homemade, real chicken nuggets. My husband defrosted skinless, boneless chicken breasts only slightly, leaving them semi-solid for easily cutting into bite-size cubes. Once breaded, the chicken was baked until it was cooked through and the outer crust was golden brown. Accompanying the nuggets were baked, quartered sweet potatoes, broccoli, cottage cheese and a cup of milk.

After the third day, the sprouts are beginning to show signs they are bursting from their seedpods. In a couple more days, I will start another layer of sprouts so that I will have an ongoing crop. In the meantime, I continue to rinse them each night and then let the water drain. It won’t be long now.


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Breakfast: 1 ½ ounces grains; 1 fruit; 1 cup milk; 60 discretionary calories (sugar in two cups tea)