Since I've been dieting (2 weeks now), I've been trying to really pay attention to what I'm eating. Keeping an online food journal has helped. While helping me count calories, I'm also more aware of what I am eating throughout the day. No more mindless eating...well, for the most part. Old habits are hard to break!
I realize that a lot of my problem with getting in enough veggies servings is boredom. I'm sick of just eating the same old vegetables day in and day out.
Another problem is the cost of fresh produce. As with everything, the prices have gone up in the produce section of the grocery store. We tend to just stick to a few of the basic fresh produce items that we know we can finish before spoiling (peppers, onions, celery, carrots, potatoes) and supplement with frozen vegetables (mainly peas and corn). Even then, since Grace will only eat peas and corn, it's a challenge to use up all of those others before they spoil. (Yes, I know that produce can be chopped and frozen for later use. I just never seem to get around to it.)
When I decided to make Polish Cabbage Noodles, I asked Joe to pick up a head of cabbage while he was picking up some milk and other necessities. I used half of the cabbage and was really concerned that I wouldn't use up that other half before it made a puddle in the vegetable crisper.
Then I decided to make Cabbage Chicken Stir Fry to finish up that other portion of cabbage. It was wonderful! I loved the flavor and texture that the cabbage brought to the dish and since both meals yielded leftovers, I was very impressed with how far that one head of cabbage stretched! Definitely budget-friendly!
I added a head of cabbage to our next shopping list and made this meatless stir fry for myself for dinner one night while Joe ate something with higher calories.
I was really hungry, as you might be able to tell from the photo! I just dumped the whole wok of stir fry into my bowl not caring how it would look for the picture! See that carrot dangling off the side of the dish? Told you I was hungry!
Since I was so hungry, I was worried about not being satisfied with just vegetables. Not a problem! I was so full and the great flavors helped keep me from feeling deprived!
Veggie Stir Fry
Ingredients:
- 1Tbs. Olive Oil
- 1/4 head cabbage, sliced
- 1/2 cup carrots, sliced
- 1/2 large onion
- few shakes of crushed red pepper flakes
- 2 Tbs. La Choy Original Stir Fry Sauce
- 85grams frozen broccoli*
- 2-4 Tbs. water
Directions:
- In a hot pan or wok, heat oil.
- Add cabbage, carrots and onion.
- Cook until vegetables are tender, stirring often.
- Stir in a few shakes of crushed red pepper flakes. (more or less depending on if you like some heat added to your stir fry)
- When vegetables are just about tender, add stir fry sauce. Stir to combine.
- Add broccoli and water, stirring to scrape browned bits from bottom/sides of wok.
- Cook until broccoli is heated through.
Notes:
- Since I'm counting calories, I weighed the broccoli before adding it to my stir fry. The bag stated that one serving of broccoli was 4 florets (85 grams) but the size of the florets in the bag varied, so I weighed it to be more accurate. If you're not counting calories, just add as much as you want.
- The first time I made this, I ate the entire pan full as a single serving! I was really hungry!!! This works well as 2 smaller portions.
- I liked keeping the cabbage in longer slices rather than chopping. Since I wasn't planning on serving over rice or noodles, the slices of cabbage made me feel like I was eating noodles.
- When I made this a second time, I added some peas that were leftover from a previous meal. About a 1/4 cup (34 additional calories). Yum!
- Be sure to add calories if serving over rice or noodles or adding additional vegetables.
Total calories: 326*
Calories if divided into 2 servings: 163*
This post has been linked to the following blog carnivals and linky parties:
- Open Call Tuesday #9 hosted by Salt Tree
This sounds delicious =)
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