Week 2 and 4: Thursday's Menu and Recipes

Breakfast

Kashi with 1 sliced banana and 1 cup of milk milk

snack

Lunch

Leftover South of the Border Chicken stew,fruit

Snack

Dinner

Chickpea Curry, milk, fruit

1 tbsp extra-virgin olive oil

1 c chopped onions

1 1/2 tsp chopped garlic

1 1/2 tsp chopped fresh ginger

1 1/2 tsp curry powder

1/2 tsp ground turmeric

1/8 tsp crushed red pepper flakes

1/2 tsp salt

4 c canned chopped tomatoes

1 1/2 tsp sugar

3 c chickpeas, drained and rinsed

1 c frozen spinach

1 1/2 c chopped cauliflower

1/2 tsp garam masala

1.5 c cooked brown rice

1. Heat the oil in a 4 - 5 quart pan over medium heat. Add the onions and saute 5 minutes. Stir in the garlic, ginger, curry powder, turmeric, red-pepper flakes, and salt. Cook 2 minutes, stirring.

2. Stir in the tomatoes and sugar and cook on medium-low heat 10 minutes, stirring occasionally.

3. Stir in the chickpeas, spinach, cauliflower and garam masala. Simmer, covered, 10 minutes, stirring occasionally.

4. Divide the curry in half - save one half for week four, divide the rest and the rice between two bowls.