quote:

ORIGINAL: lusciouslips19

Also buying in bulk can mean going to Wholefoods and buying bulk brown rice, grains, falafil mix and other vegetarian stables like beans and taking them home in the baggies.

Its almost always cheaper to buy fruits and veggies at a fruitmarket as opposed to a chain grocer too.

quote:

ORIGINAL: FawneTwo

I like recipes that can be reheated for lunch

Chicken with Mushrooms and Brown Rice

Ingredients

2 tablespoon(s) olive oil
1 1/4 pound(s) skinless, boneless chicken thighs
1 package(s) (10-ounce) sliced cremini mushrooms
2 medium stalks celery, thinly sliced
1 teaspoon(s) chopped fresh thyme leaves
1 can(s) (14- to 14 1/2-ounce) chicken broth
1 cup(s) instant brown rice
1/2 cup(s) dry white wine
1/4 teaspoon(s) salt
1/4 teaspoon(s) coarsely ground black pepper
8 baby summer squash, halved and steamed

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Directions

1.In 12-inch skillet, heat oil on medium-high until hot. Add chicken and cook, covered, 5 minutes. Reduce heat to medium; turn chicken and cook, covered, 5 more minutes. Transfer to plate.
2.To same skillet, add mushrooms, celery, and thyme; cook 5 minutes or until vegetables are softened, stirring occasionally. Add broth, rice, wine, salt, and black pepper; heat to boiling.
3.Return chicken to skillet. Reduce heat to low; cover and simmer about 12 minutes or until juices run clear when thickest part of chicken is pierced with knife, and rice is cooked. Serve with squash.

Chicken thighs are inexpensive and moist and tasty.