Thank you, secrdoid and Veggie Sue. The wife and I need to find easier and quicker lunches that stay compliant with the MWL. We both work full-time and both have significant commutes in opposite directions.
The Facebook page is great and can pull a few things from that, but did notice that not all of the pictures have recipes. Maybe they are so simple, we can just look and figure out what is in the dishes. We will buy the DVD, but I wanted to pull something together for today's grocery shopping list.
Buy the video. You will be glad you did. As your tastes change, you can adjust how you season the simple "recipes" and McDougalling suddenly becomes tasty, easy, and affordable.
Lots of people find the Longevity Soup to be the core recipe in their repertoire, but the Potato/Cauliflower Curry was the one that opened my eyes.
It is less about the specific recipes and more about the concept -- base of no-salt canned tomatoes (28-56 oz) along with some frozen veg (16 oz or more), 14 or 28 oz no-salt or rinsed/drained beans, pasta/rice/potato to add calories and/or bulk, some frozen greens (collard/kale/mustard/spinach) and seasonings (Italian/Mexican/Indian) to make it interesting. Minimal to no salt. No need to measure. Cook to taste. Variations aren't just allowed; they are highly desirable!
Novick uses frozen veg -- no waste, chopping, etc. Fresh, if you have them and time, work a bit better.
Novick uses Success quick cooking brown rice (fast and easy). If you have the time, cook a pot of regular brown rice on the weekend and use through the week. Freezes well, too.
Cook a big pot of dried beans on the weekend. Freezes well. No salt, cheaper than canned, tastes better. Or, if time is an issue, use canned no-salt.
"Throw together" SNAP style recipes during the week using your weekend stockpile, frozen veg and canned tomatoes.
Novick makes hummus (chickpea dip/wrap ingredient/salad dressing ingredient) using canned chickpeas, bottled lemon juice, supermarket tahini (sesame paste/butter) and garlic powder. I use home cooked chickpeas, fresh lemons, fresh garlic and no tahini. Lower fat, better taste, more work. Hummus tastes great and endless variations are possible -- chiles, red peppers, etc.
Hummus Salad Dressing - submitted by Ann Esselstyn
Mix a no fat hummus with lemon/lime or any vinegar until the consistency you wish. It sticks to lettuce well.
Comments: Rice wine vinegars are mild and nice just plain on salad. You may like the seasoned vinegars but know they have added sugar and salt.