We’re stretching thin on groceries!! When we’re out of milk and bananas, it’s panic time, and we used up both with breakfast! But because we’re trying to budget our groceries, we have to wait until tomorrow to go shopping and are required to improvise. Dinner tonight should be interesting. We have leftover navy beans and a giant sweet potato, plus a few veggies in the drawer. No idea what we’ll be doing with these yet!
But somehow I managed to make a delicious lunch!
We had a piece of thawed cod leftover from Wednesday’s dinner so we split it and seared it in a pan with a little olive oil. Then the fish got plopped on some homemade bread with the last of an avocado and a slice of low-fat provolone cheese and into the oven for 5-7 minutes. The result? I delicious fish sandwich!
I also had some sliced carrot (my appetite for raw carrots has returned!)
And the last of our TJ’s Greek yogurt with the last of a bag of sliced almonds!
Luckily we still have a few of Tracy’s Ruby Reds!! I had half of one broiled because it was too cold to eat it any other way –
All together –
This lunch was about 550 kcal, 9 grams fiber and 41 grams protein!! 13 grams from fish and 13 from yogurt made the biggest contributions.
I also had a bite of leftover cheesecake (just a bite so I didn’t photograph it) when the husband had a bit for dessert.
OK, at the risk of being accused of bragging, I gotta share with you all that I got a 97 on the Physiology test – the highest grade in the class!!! (So she wrote on my exam). Thanks to all of your well wishes, of course 🙂 Chem is still outstanding.
I also just realized that although I’m doing a 3 months summer of summer school, I’m going to have 3-day weekends all summer since almost all of the courses are only M-Th. SWEEEEEEEETTTTTTTTTTTTTT!!!!!!!!
I’m off to do a few hours of school work, and then get this weekend started! Too bad the sky is cloudy and despite it being in the 50s, I’m freezing!!