Lentil Granola

http://thestonesoup.com/blog/2012/05/lentilgranola/

This is really good. I think I boiled it too long, like 8 minutes instead of 5. I had to bake it an extra 30 minutes to get it dry because of the longer boil I think. This is calorie dense like granola tends to be, but more because of the almonds than anything else. It is mildly sweet. I made it with cinnamon, and had one serving mixed with some fresh blackberries I happened to have (rare occurrence) and two scoops of plain yogurt.

The finished product fits in a 1 quart yogurt container. (Mine is in a 1 kg container and has a tiny bit of extra room).

Servings: 12. Each serving 1/3 cup.
Calories 220 per serving

Quick Tilapia Taco

4 oz frozen tilapia filet
2 corn tortillas (6 inch)
shredded cabbage (fresh or from coleslaw mix)
Low fat Cilantro Ranch Dressing (or 2 T yogurt ranch dressing from the store)

Saute filet on both sides until cooked through. Maybe 6 or 8 minutes in all (2 min/side if thawed). The filet will split down the middle. Heat up tortillas in saute pan after fish is cooked. Put half a filet in each tortilla with a handful of shredded cabbage. Top each taco with tablespoon of dressing.

This is my current lunch favorite. I have the dressing in the fridge ready to go. It will last at least 2 weeks, as long as the buttermilk can handle. The expiration of buttermilk has always been a bit confusing for me anyway with it already being soured and all. So it lasts longer then you might think.

Calories: 280. Serves 1.

Almond Stuffed Chicken

http://www.myrecipes.com/recipe/almond-stuffed-chicken-10000001880000/

David loved this. I thought it was ok. There wasn't near enough stuffing in my opinion.

Serves 4. Calories: 288 per serving.

Cilantro-Lime Chicken with Avocado Salsa

http://www.myrecipes.com/recipe/cilantro-lime-chicken-with-avocado-salsa-10000001886432/
Cilantro-Lime Chicken with Avocado Salsa

This was really good. We ate it with Saffron Rice.

serves 4. Calories: 289 per serving.

Cornbread for two

1/4 c whole wheat flour
1/4 c cornmeal
1 tbsp sugar
1 tsp baking powder
1/4 tsp salt
1 egg
1/4 c milk
1 tbsp cooking oil

Mix. Put in small baking pan and bake. Or in muffin tins.

Serves 2. Calories: 243 per serving.

This is a filling meal when combined with half a can of chili (per person).

This is the Betty Crocker recipe divided by 4 (which is the same as the Albers one on the back of the cornmeal box!). Except for the egg. I made this actually with 1/8 c milk by mistake and it was good. I think adding more milk would be fine.

Mexican baked eggs and beans

http://www.kalynskitchen.com/2009/10/recipe-for-mexican-baked-eggs-with.html

David really liked this. It is also very fast and easy. I used an oven safe skillet. I put a ton of parsley in it (like a cup) because that's what I had. I think cilantro would be better, which is what the recipe calls for. David still liked it a lot with parsley, even with the bitterness associated with it. I also baked the dish for like 5-7 minutes which was way too long. The eggs were cooked solid (which I don't like). I'd try again for only 2 minutes next time.

Update: I made this again according to the recipe using chili powder and fire roasted bell peppers. It was so good, I liked it much more than last time. It wasn't too hot at all. I put cilantro on top and served with a little sour cream. One thing to note, I put  5 eggs on top this time, 4 on edge and 1 in center. They did not cook evenly. So make sure all eggs are the same distance from the edge. The 5 minutes bake and 2 minutes broil time was perfect for the egg in the middle, but the eggs on the edge were a little too solid. Next time put eggs on the edge and bake for 4 minutes only, plus 2 minutes broil and see what happens.

Update: I don't know what I was talking about with the fire roasted bell pepper in the last paragraph. I made it today just as the recipe instructed. I used a 10-inch oven proof skillet with 4 eggs. After simmering I dug out 4 holes around the skillet and put the eggs in it. It needed more baking time then I suggest in the last paragraph. the 4-2 thing was too short. I probably did more like 5 minutes bake and 4 minutes broil this time. But I am using a different oven now. Anyway, the eggs were cooked solid, which I guess is just how this recipe is going to be. It is still really good. We ate it this time with corn tortillas, salsa, and sour cream.

Calories: 275 per servings. 4 servings total. (calculated using 4 eggs)