Lo-Co Meal Planning

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Meal Planning. “UGH” I can almost hear you say. Who has time? Who wants to plan?

I hear ya. And I’ve gotten so lazy about meals and meal planning… and my weight is starting to creep up so I’m concerned my cholesterol probably is as well.  I need to start meal planning again so I did a little research for some tips.

I got a little help from the folks over at Kitchenda. After reading my 2020-2025 Dietary Guidelines Published post, they suggested their article, Why Experts Recommend Meal Planning For Every Home, might be helpful.

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Amazing Heart-Healthy Broccoli Salad

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If your family is like mine, the ‘Broccoli Salad’ brought to family events is a dish laden with mayonnaise and sugar, not to mention bacon. Delicious, sure, but not at all heart-healthy.

Recently, a friend brought Cookie + Kate’s Favorite Broccoli Salad to a dinner party and I was WOWED.  Not only was it delicious, I loved it even though the recipe includes raw red onion, which I ordinarily despise.

My friend Lisa, who made this dish, explained her take on the recipe: she always makes the dressing the day before (or at least many hours before) and adds the onions to the dressing.

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Ina’s Baked Cod with Garlic & Herb Ritz Crumbs

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First, an apology for my absence. November and December were crazy—had a gall bladder attack which resulted in surgery and then a virus (not Covid) masqueraded as a surgical complication… It’s been a crazy past two months with a LOT of medical testing. But the good news is things are finally sorted, so I am back to writing.

If you’ve never had a gall bladder attack (and I hope you don’t) here’s one irony: it’s very important to eat a LOW FAT diet. And if you blog about cholesterol and already do that, well, then it’s a waiting game until surgery.

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Ideas for Plant Based Meals

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One of the best things you can do to lower cholesterol is to eat less (red) meat AND more greens…but for many of us a vegetarian or vegan diet is too large a shift. One small step that can pay big dividends is to incorporate more ‘plant-based’ (aka vegetarian or vegan) meals into your meal planning.

But I’m often at a loss for vegetarian meal ideas—it just feels so much easier to throw chicken on the grill. So when the New York Times recently launched a newsletter called THE VEGGIE I decided to give it a try.

The newsletter is written by Tejal Rao,

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Heart-Healthy(ish) Gnocchi

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While searching for an easy dinner to make while on vacation (why I’m cooking on vacation is another story), I found an article in the New York Times by Ali Slagle, with a recipe for Crisp Gnocchi with Brussels Sprouts and Brown Butter. I tried it because the opening line said:

“For a fantastic meal that can be ready in 20 minutes…”

That was all I needed to hear.

That said, I almost didn’t try this recipe as it calls for 6 tablespoons of butter (and, um, has ‘butter’ in the title). But when I scanned the recipe comments,

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