Serves 8.

Ingredients:

• 4 large boneless, skinless chicken breasts, cut in halves
• 1 lb canned black beans, drained and rinsed
• 2-15oz cans diced tomatoes with chiles
• 2 cups frozen corn
• 8oz tomato sauce
• 2 tsp. cumin, or to taste
• 2 tsp. chili powder, or to taste
• hot sauce to taste (optional
• 2/3 cups uncooked brown rice
• 1/2 cup fat-free or soy cheddar cheese
• fat-free sour cream (optional)

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Serves 4.

Ingredients:

• cooking spray
• 15 oz canned chickpeas, drained and rinsed
• 4 tbsp balsamic vinegar
• 1/2 tbsp fresh parsley, chopped
• 1/2 tbsp fresh basil, chopped
• 1/2 tbsp fresh mint leaves, chopped
• 1/2 tbsp fresh cilantro, chopped
• 2 tsp olive oil
• 2 cups fresh broccoli florets
• 2 cups fresh cauliflower florets
• 1 cup shredded carrots
• 5 oz baked tofu, diced
• 1/2 cup fat-free shredded cheddar cheese or soy “cheddar” shreds
• 4 cups romaine lettuce, torn
• 8 tbsp fat-free balsamic vinaigrette dressing

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Serves 1 – 2.

Ingredients:

• 1 apple, cored and diced (red or green depending on your preference)
• 1/2 cup seedless grapes, halved (red or green depending on your preference)
• 1 tbsp walnuts, chopped
• 2 tbsp fat-free feta crumbles or soy “Feta” crumbles
• 1/3 cup broccoli slaw
• 3 – 4 cups mixed greens
• 2 tbsp fat-free raspberry vinegraitte

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Serves 8.

Ingredients:

• 32 oz plain nonfat yogurt
• 2 small boxes of a berry-flavored sugar-free fat-free Jell-O (ie. strawberry, raspberry, cranberry)
• 1 cup berries
• non-fat Cool Whip (optional)

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Serves 4.

Ingredients:

• 2 large leeks, white parts only, finely chopped
• 2 cups shitake mushrooms, diced
• 1 cup carrots, diced
• 3 cups vegetable broth
• 1 cup uncooked brown wild rice

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As you may have realized, I have a rather large collection of cheap and expensive plastic storage containers to aid in my pre-portioning of meals and t.v. dinners. My cabinet had become unsightly and I couldn’t open it without something falling out. Straightening it every week or two had become a chore. I needed a better system. It all became clear to me one Saturday morning while I was watching the weekend informercials.

Smart Spin.

Each set contains 24 containers ranging from 4oz to 24 oz all in the same shape and all using the same lids. Plus, it all comes with a handy storage system built on a Lazy Susan. They are microwavable and freezer-friendly. I bought two sets and ditched all the cheap disposable plasticware and anything else that looked like it had been overused. No more sorting through a box of mismatched lids trying to find the one that actually fits the container I’ve just dumped my leftovers in.

It’s been a wonderful three weeks since they arrived on my doorstep. The 16oz containers are perfect for my morning yogurt and berries. The 4oz containers are great for taking pudding as a snack to work. Everything fits neatly in my lunch box and the clear containers make it easy to see what I’m grabbing from the refrigerator or freezer in the morning. It’s easy to put away and when I open my cabinet I no longer have to worry about what might fall out.

I might buy another set I love them so much.

The only problem I’ve encountered is that I can’t situate a whole meal all pretty and flat for microwaving at work and I still need my larger Tupperware containers for transporting large salads, but really those aren”t a big deal.

(The cheapest I’ve found the Smart Spin has been at AsSeenOnTV.com for under $15 each, which is where I purchased mine. However, I have seen them at both Wal-mart and Target for around $17 a set.)

Serves 6

Ingredients:

• 2-1/2 tablespoons bulgur wheat
• 2 1/2 tablespoons brown rice
• 2 tablespoons barley
• 2 tablespoons quinoa
• 2 tablespoons cornmeal
• 1/4 cups rolled oats
• 1 cup diced apple
• 1 1/2 tsp ground cinnamon
• 3 cups water
• 1 tablespoons vanilla extract

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