Quick Cooking

My current cooking is skillet-based - stuff cooked quickly in a little omelet pan, had on rice/pasta/other grains. I cook up frozen dinner components, mostly from Trader Joe's (frozen vegetable mixes, meaty things). Toss in a half cup of this, a half-cup of that.

I'm developing a system of snacks and small meals that works for me at the moment. I read somewhere, probably several places, that the more predictable your menu is, the easier it is to not over-eat.

I make sure that I've had certain things during my day, then I don't feel like I missed out on anything. *shrug*

Needless to say, eating out more than once in a great while is WAY contra-indicated with this system.