Here area couple things I have been eating lately.
I make up a batch of very lowfat, low carb, soup once a week, then save it in the fridge to reheat for dinners or lunches. The trick for me is having it in the fridge ready to heat whenever I am hungry, that keeps me from eating other stuff that's on hand here :)
Another thing I have been enjoying is Sesame Cabbage Salad. I thinly chop a head of cabbage, could use a head of lettuce instead, and keep it in the fridge in a gallon zip baggie. It will keep well for at least a week or longer. Then I have containers of minced red onion and carrots in my fridge. I mix up a batch of my own sesame dressing, I always double it at least so I have enough for the week at least. With those all in my fridge this salad take just a minutes toss together. I love topping mine with some, dry roasted, chopped almonds and some sunflower seeds.
A few weeks ago I watched Alton Brown on FN talk about how he lost 50 lbs, it was really neat. I liked his system, he divided foods into eat every day, eat once a week, eat once a month and eat never. 1 thing that totally stuck with me is that Fast Food is on the list of foods that you should NEVER eat. I don't think I had been out for fast food for at least 2 months before I started losing weight and haven't been since. The link is here to his show on this if you are interested.
Lissaloo's Low-Carb Asian Salad Dressing
1/4c. olive oil
1/4c. sesame oil
1/2c. rice wine vinegar
1t. onion powder
1t. ground ginger
Put all ingred in a bottle and shake together, store in the fridge. This recipe doubles well and stores in the fridge for a couple weeks just fine, you will need to shake before using.
Lissaloo's Low-Carb Soup
1/2c. cubed steak meat
1/2c. chopped carrots
1/2c. chopped onions
2T. olive oil
1c. chopped celery
1c. chopped mushrooms
2c. chopped spinach
4c. V8 juice
salt and pepper
Heat a large pot, saute the meat, carrots, onions, celery and mushrooms with the olive oil.
When the meat is cooked through stir in the water and V8, bring to a boil and simmer for about 25 minutes, stir in the spinach and cook another 5 minutes, or until all the veggies are cooked through. Season with salt and pepper. Keeps well in the fridge for 1 week.