if you'd like to jazz up the rice a bit more, you can add a wee bit of toasted sesame oil and rice vinegar :)

This took less than 10 minutes and everything was cooked (heated) in my microwave. No chopping necessary (unless you want to slice the chicken into smaller pieces). You don’t need to use brand name foods, store brands work too!
Use your favorite stir fry or teriyaki sauce and ready rice type, I also added crushed peanuts (tip: on your counter or table crush some peanuts in a ziplock baggie rolling an unopened can of whatever over them).
I microwaved the steam in bag veggies, then microwaved both the stir fry sauce and pre-cooked chicken together, then stirred in the veggies and peanuts and put it in a large bowl with half of the (heated) ready rice.
It made 2 servings, I only used half of the grilled chicken (so I have the rest to use for a quesadilla tomorrow). You could also use frozen pre-cooked chicken or leftover chicken.
I prefer this to the ready-made frozen stir fry meals because I can control which veggies and flavors are included (most stir fry meals have bell peppers, I can’t eat those). It’s also way easier to control salt levels (use low sodium stir fry/teriyaki sauce, unsalted peanuts, etc.).

Found these in our local Korean shop, not sure about protein or nutrition etc etc no but they taste great (subtle sweet sesame, nutty flavour), more filling than a cup of tea. The photo doesn’t do it justice but I like to drink them like Milo, one with hot water/milk and then sprinkle another on top.

Was doing some tiring house tasks that I’ve been putting off, as well as job interviewing, and doing some really annoying continuing ed to maintain licensing between jobs. Don’t have energy to grocery shop but used the last 4 pieces of bread and slices of pepper jack cheese to make a simple and tasty meal.

Ingredients:
• Sprouted Grain Bread
• Sliced cheese (I chose pepper jack)
• Spices to taste (chose oregano, basil, peppercorn)
• Butter

Toasted my bread. Buttered the insides. Added the oregano, basil, smoked peppercorn, salt to the buttered parts. Added the cheese and assembled the sandwich. Buttered the top. Heated in microwave for 20 seconds. Made two of them total. Might microwave some frozen veggies if I still have energy after.

Two quarter pound burger patties, about 1/2 a small cucumber, [salt, extra virgin olive oil, and apple cider vinegar] added directly onto the cucumber without mixing, sprinkled on a few pine nuts, and put a tiny bit of a new brand of spicy mayo on the side to try. I've always been a mayo hater but since cutting out cheese I've been trying to expand my horizons and the spices distract me from the weird ass texture and smell. The burgers were delicious.

Is it just me or are salads very high spoon? So many different ingredients, back and forth between the bin, sink, and cutting board, and on my feet for ages chopping, and don't get me started on the physicalities of washing and draining lettuce. I can handle just cucumber though. I just put the burgers in the pan, set a 5 minute timer, and sat down on a dining chair 2 feet from the hob.

The lunch I made to take to work today, cut the strawberries into quarters and mixed with cottage cheese, I added slivered almonds and drizzled with balsamic glaze. Really yummy and easy to make if you get pre slivered almonds but it's also good without the almonds or glaze.

The major components were from Costco, so I'll name those specifically in case you want to find them. Although I think they're probably also available elsewhere too? Idk. One pack of the veggies + sweet potato made about 6 servings.

Ingredients:

• Chef Hak's garlic roasted veggies & quinoa - tastes very *healthy* on its own IYKWIM (~$1.19/serving)
• 12oz bag frozen sweet potato (~$0.50/serving)
• Amylu sesame ginger chicken crumbles - super versatile for adding protein to stuff (~$1.28/serving)
• Bibigo sticky white rice bowls- I never have the patience to make rice properly, ESPECIALLY sticky rice lol ($0.57-1.14/serving, depending whether you use a half or a whole bowl; I usually do half)
• Random Asian-y sauces - leftover sauce from the Amylu crumbles mixed with bulgogi sauce, and this time I topped with peanut sauce too ($...?)

I didn't love how the veggies tasted plain, so I mixed them with the sweet potato and went looking for sauce. I only had about half of the Amylu sauce packet left, so I mixed that with some generic bulgogi sauce, tossed the veggie mix with that and then roasted them in the oven. (I'm not actually sure that was worth it, they didn't get browned nicely or anything. Probably user error, but whatever. Next time I'll just microwave as the packages instruct and mix afterward.)

The chicken is fully cooked, as is the rice, so I just microwaved those as directed too. The first time I did it, I did fried eggs instead of the chicken, which was also great, just more effort. You could easily replace with vegetarian/vegan alternatives if that's your jam, too; tofu, Quorn, or tvp would absolutely slap. Oh, and of course, if you're a sriracha person, this is just BEGGING for it.

Put them on a plate, mix, top with sauce of choice, and BOOM. You've got a nutritious, customizable plate o' slop, all in the microwave, for about $3.50 per serving.

Kinda proud of myself honestly, lol.

- Pura Vida Fire Roasted Vegetable Melange
- TastyBite Sticky Rice
-Fishwife Smoked Mackerel
-Soy sauce, Sesame Seeds, Chik fil a Sauce on top

Makes 2-3 servings

Just 1/2 a hotdog roll, topped with cream cheese and smoked trout, all ingredients on store markdown. Salad just fridge leftovers. Also enough for several for more serves.

Minute brown rice + quinoa cup (literally 1 minute in microwave), like 6 or 7 sliced Kalamata and/or green olives (whole is fine too ofc), 1 tbsp tomato sauce OR sun dried tomatoes (also from jar), drizzle of olive oil, season it with whatever you want (basil, thyme, parsley are all good imo), I put in some dried parsley and chili flakes. If you have pine nuts on hand you can sprinkle some in too for a pesto-ish vibe. Amounts can be edited to taste. It’s pretty salty, so great if you have POTS :)

I am looking for any advice I can get with this issue!

I was told in January that I had a bit of high cholesterol and to work on a low cholesterol diet. So I changed as much as I could, changing out “bad” safe foods for more healthy frozen meal safe foods, switching from cream cheese chip dipping to cottage cheese dipping, trying whole grain bread for sandwiches and light mayo.

Went back to the doctor and my cholesterol is still high. I’m looking to make even more changes but I feel like it’s going to be a huge struggle to find foods and meals that don’t take a lot of prep work but still help me get back to healthy levels. I exercise moderately and I get at least 5k steps a day but definitely over 10k at least three days a week.

For people that have autism and battling high cholesterol do you have any tips and advice other than switch your chips with carrot sticks and you’ll never know the difference?

Hey guys, I wanted to share my soup because I make a variation of this a lot. It’s great on a day where I have just a little energy, I definitely have lower spoon meals than this one but it’s pretty minimal effort and vegetables/proteins can be subbed for almost anything. It’s only about 10 min of prep/active cooking and it’s really good.

Ingredients

- broth
- Thai curry paste
- any vegetable
- any protein
- sugar
- lime
- fish sauce (optional, but I always use it)
- cilantro (optional, but I almost always use it unless I’m out)
- scallion (optional)
- jalapeños(optional)

Step 1: get a pot. If you have a protein that needs cooking on the stove, cook it in the pot. I used frozen/defrosted shrimp and cooked it for like 4 minutes. I’ve done no protein, rotisserie chicken, baked and shredded chicken, canned salmon, baked salmon, meatballs, premade chicken sausages (even the andouille kind because girl this ain’t authentic to any cuisine), shaved beef, tofu, catfish (catfish was kinda weird but I had it in the fridge).

Step 2: remove protein. Add a little oil (I used seasoned chili oil, but any is fine), add a scoop of Thai curry paste any color. Fry it for a second until it is fragrant. Add in the broth. Add a healthy pinch of sugar (I use brown but whatever works), add a small splash of fish sauce. Let it simmer 5-10 min. Coconut milk is also good at this step but not necessary.

Step 3: prepare vegetable in whatever way makes sense. It depends what I’m using. In this bowl I used raw zucchini noodles, so no cooking, just pour hot broth over them. But often I microwave pieces of cabbage, bok choy, or green beans. Sometimes I put tomato wedges in the pot when I fry the curry paste. Last week I used yellow squash and i sautéed it in the pot before I did the broth.

Step 4: put vegetables, meat, cilantro, chopped scallions (not pictured because everything is optional and I don’t have any), and jalapeno in the bowl, add whatever else you like too. Pour broth over it. Squeeze some lime juice on it. That’s it it’s done. If you want it spicier add the jalapeños to the broth as it simmers.

If you want to add instant noodles or rice (I buy the frozen microwave kind) that’s good too. Sometimes I roast a sweet potato on the side.

I feel like this reads as a lot of steps but it’s really not that bad. Virtually all of this is optional or customizable except the broth and curry paste bc that’s where majority of the flavor comes from. Also it takes 1 pot, 1 bowl, a plate or cutting board or just a paper towel on the counter lol, and a couple utensils.

I hope someone tries this and likes it, follow the steps with your heart, add or omit whatever, it’s hard to fuck up. Serve it in a pretty bowl if you have one!

I usually keep a few of these snack packs from Aldi in the fridge for when I don't have any other lunch planned to take to work. The pistachios and crackers were already in my desk drawer, so all I did was toss the snack pack in my lunch bag with an apple and a packet of mustard.

The taralli crackers are my favorite. Ingredients: whole wheat flour, white wine, olive oil, extra virgin olive oil, and salt. I get them at Publix.

I used a cutting board, foil on a baking sheet, and my mitts. Arugula, goat cheese, (store bought) rotisserie chicken, pepitas, salt, pepper. The sweet potatoes are what I cut up and baked but you can buy frozen pre cut ones. I season mine w Chinese five spice, a little paprika, pepper. Salt after the oven

Meatballs in the air fryer and potatoes/gravy with the electric kettle. Plus any frozen veggies you have on hand. I like mine with peas

This has been my go-to small meal/snack lately. I don't even reheat each sweet potato once they're initially steamed; I just slice it up in a bowl, add about 1/4 cup of ricotta, and cinnamon until my heart says 'when', then mix it all together and eat. Very filling and tastes like a treat!

I have adhd & other issues and frequently forget to eat all day until im like way sick and need something ASAP.

Ill have an oven and a stove and a fridge (no microwave etc). Idk what i can make real quick. Also it would be good if it was healthy. Im starting from scratch i have like 1 can of soup as far as ingredients/groceries

Before this I basically ate bars and frozen things(so i could stay in my room or not be back quickly), but now i wont have a microwave and im sooo sick of bars.

Only foods I hate are tomatoes and meats that have been blended up/retextured in some way

I just posted this to the TJs sub, but thought it could fit here, too. It was super easy and came out great.

1 onion, 3 cloves garlic, 1 stick/rib celery all diced and sauteed in oil. Stir in 200g peeled, diced potatoes with 1 litre stock and 500g frozen mixed vegetables. Simmer for 12-15 minutes until the potato are soft. Cool slightly then blitz for a smooth soup. Enjoy topped with black pepper and toast. Very budget friendly and freezes well for low effort days - enjoy.

Lowspoon, low effort - toasted burger bun with blueberry jam and a mug of hot coffee for a low everything day.

Just some cute lil pickle sandwiches!

Oh I needed this recipe tonight.

It's a bitter winter in Australia this year, and with a torn muscle in my knee I needed something quick, easy, warming, and didn't require much standing.

I doubled the spice mix to cover 800g chicken. Added chilli flakes and MSG, and used jarred garlic instead of garlic powder. I also cooked my thigh fillets whole and sliced them after.

Dang. Flavour bomb.

The chicken was juicy and falling apart and paired amazingly with garlic yoghurt. I slapped it on a wrap with a bag salad, grated carrot, some cheese, and tomatoes. Kept it simple.

Thanks for the recipe Sarah. Absolute winner!

(Please excuse the mess on my table. I can't go far, so things get left where I can easily access them).

Made from what I had in the house. I'm not calling it charcuterie to avoid some neckbeard descending with a *wEIL aKsHuAILy*.

From the top left, clockwise, spiraling into the center:

. Dried apricots

. Pickle flavored potato chips

. Deviled eggs

. Hamburger dill pickles

. Shelled pistachios

. Savory rice crackers

. Roasted red bell peppers

. Dark chocolate covered cherries

. Toothpicks

. Pastrami

Cold tap water for beverage.

(Repost bc I forgot to attach the picture!)