No, not into the cookie jar but when you’re cooking. Plan your low calorie low fat menus so you double what you cook and use the extra food for a brand new dish! Here are some ideas to get you started.

Baked chicken breasts with brown rice and steamed broccoli is a hearty satisfying dinner. Pull the skin back from the chicken breast but don’t remove. Sprinkle with lemon juice, freshly ground black pepper, and a bit of salt. Add a touch of dried herbs such as oregano, parsley and thyme. Replace the skin over the herbed chicken breasts and bake until the meat is no longer pink. Remove the skin before serving. Serve with brown rice and steamed broccoli.

Right after dinner, but before you’re tempted by the leftovers, make a tasty chicken and broccoli soup. Place the left over chicken breasts without the skin but with the bones in a large pot and cover with one quart of chicken broth. If you have a few extra carrots, onion, or celery stalks throw them in the pot as well. Simmer for 30 minutes. Cool and strain the broth into a clean storage container. Discard the veggies, their flavors are played out. Remove the meat from the chicken and chop into bite size pieces. Add the chicken and broccoli to the broth. Refrigerate the soup. When you’re ready for dinner, add the brown rice, heat the soup through, and serve with a salad.

Here’s another idea. Shred the chicken, chop the broccoli into bite size pieces and set aside. Mix ¼ cup rice wine vinegar, the juice of one lemon, a tablespoon of low sodium soy sauce, a bunch of chopped scallions, one chopped clove of garlic and a ½ teaspoon of grated ginger in a large storage container. Add the chicken and broccoli. Refrigerate. When you’re ready to serve, reheat the brown rice separately from the chicken and broccoli. Serve the chicken and broccoli over the brown rice.

With just a little effort you’ve made another satisfying, low fat, low calorie dinner.

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