Would a couscous salad fit the bill? Couscous is a Near East pasta. I have two boxes right now, and 1 says 43 carbs p/serving and the other 46. Until a few nights ago, I thought you had to boil water to make the couscous; then I saw the "Naked Chef" make it by just putting it in regular tap water and letting it fluff up.
Mix it with cukes, tomatoes, parsley, onions, green peas, whatever, and put a vinaigrette dressing on it, normally. You could do it with a low-fat dressing - Italian, Caesar, Red-wine or your choice. You could have a side of tuna, boiled or broiled chicken breast, thin-sliced beef. Sigh, the meats might change it to not meet your nutrition requirements.
Um, in one of our local grocery stores, I've seen cold salad made with spaghetti. Sounds atrocious but was actually tasty. Also a black-eyed pea salad - there you have proteins in the legumes. Course, you still have to cook the spaghetti or peas, but the peas could be done overnight in a crockpot.
Something that sounds strange but I've found works for me a lot is cooking later in the night for the next day. Get home, eat whatever, do the early evening stuff and then cook for the next or next few days. Or cook a lot on Saturday/Sunday for use during the next week.
Then you could do stuff outside on the grill and not heat the house up if you can bear being outside.
Jola Gayle - Lady of Forgets
(5/16/01)
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