I posted about my experiment in eating dense over on Eat Our Brains. Do you know how much easier it is to make a big pot of something and stick it in the fridge for a week than it is to think of something to eat for lunch every day? I'm really serious about thinking about good dinners, but lunch often comes in under the radar.
This is turkey bean soup. It's easy to make and it takes substitutions gracefully.
Turkey Bean Soup (base recipe)
1 lb. italian turkey sausage, removed from casing
2 teasp. olive oil
1 medium onion, diced
2 cloves of garlic, smashed and minced
1 can of chopped tomatoes
1 can of beans (I used Great Northern)
2 cups of chicken broth
Brown the sausage like it was hamburger and add the onion and garlic and saute until onion is transparent.
Add everything else and simmer for 15 minutes.
It's high in fiber, low in calories.
For today's batch, I doubled the chicken broth and added chard and whole wheat macaroni. Sometimes I added a chopped Serrano chili. That's good, too. If it needs a little more body, add some tomato paste. It's good with more vegetables, too.
It hits a certain sweet spot in my taste palate--I really really like it. Can eat it for breakfast. And it makes me feel virtuous. Most important of all, it takes about four days for me to get tired of it. Since this week I'm headed out to AggieCon on Friday, that about covers the week, lunchwise.