Low-fat, low-carb and preferably vegetarian lunch ideas?!


Question: We have a microwave at work and a freezer cabinet that no-one uses, so I'm thinking of bringing in frozen veg just so I can cook them in the microwave and toss with something to make them a bit more interesting. I thought of this because a bowl of frozen peas cooked and tossed with olive oil and salt is delicious and surprisingly filling, but I figure I'll get sick of it. Basically, I want some ideas where I can bring frozen/dried goods into work in bulk and store them so I can make something more nutritious than but nearly as fast as canned soup which is what I'm currently living on! And yes, post-Christmas, I'm trying to drop a couple of kg, so want to keep fat/carb content right down - don't worry, I eat porridge for breakfast and full meat/veg/carb balanced meals for dinner! Thanks to all you creative food-lovers out there!


Answers: We have a microwave at work and a freezer cabinet that no-one uses, so I'm thinking of bringing in frozen veg just so I can cook them in the microwave and toss with something to make them a bit more interesting. I thought of this because a bowl of frozen peas cooked and tossed with olive oil and salt is delicious and surprisingly filling, but I figure I'll get sick of it. Basically, I want some ideas where I can bring frozen/dried goods into work in bulk and store them so I can make something more nutritious than but nearly as fast as canned soup which is what I'm currently living on! And yes, post-Christmas, I'm trying to drop a couple of kg, so want to keep fat/carb content right down - don't worry, I eat porridge for breakfast and full meat/veg/carb balanced meals for dinner! Thanks to all you creative food-lovers out there!

I like to cook things in bulk then freeze them in tupperware containers or plastic bags in 1 serving portions so I can take them to work. One of my favorites is coconut curry stir fry with tofu and cashews... It's really easy to make- for 4 servings use one can of light coconut milk, any veggies you desire (I usually use brocolli, snow peas, asparagus, peppers), some curry powder- or if you don't like curry use red pepper flakes and some Cayene pepper, chopped garlic, cashews (good fat) and about 1/2 pack of tofu. Cook it all up in a wok (undercook slightly so that it doesn't get mushy in the microwave), cool and separate into containers for work. This can be served alone or over rice. I usually eat it alone or with some pita to keep things lower carb. Also, frozen edamame is a great thing to bring into work. Put it in a ziplock steamer bag or a bowl full of water, zap it for a few minutes, throw a little salt on it and you're done. If you are interested in pre-made frozen I would suggest the bean burritos and enchiladas at trader joe's. The enchiladas are only 130 calories each (a whole pack is 260) and totally vegatarian. The burritos are about 260-300 calories each, but quite filling.

Make a variety of different things, vegetable pasta, vegetable curry. Even just take a selection of veg & buy some ready made sauces

http://immuneweb.org/lowcarb/recipes/
Try this site I think you'll find a few you can use.

Why not you try Boiled Rice with curd?
Salad is also one of the most suitable alternate.

I would bring in some wraps, humus, frozen broccoli to make a nice delicious wrap...For the broccoli, I would microwave it until tender, mash it in a bowl with a fork and smear it onto the wrap as well as the humus

you could make a veggie salad wrap. get a large flour tortilla, and fill with shredded lettuce, cheese,diced tomato and add your favorite dressing(apply at time of eating). you can enhance this with tuna, turkey, ham or roast beef or even chopped hard boiled egg.

get some of those section plastic containers and at the end of the day after dinner put your leftovers from dinner the night before to take the next morning.

Open a tin of mushroom soup, tip in a tin of tuna, serve with noodles. Yummo. My then fiancee made this for me when I was doing my finals in Oxf. Sadly she later got killed, so I always cry into the soup.

Spicy Peruvian Pork

INGREDIENTS
2 1/2 pounds boneless pork shoulder, cubed
1/4 cup white vinegar
1 tablespoon ground cumin
1 tablespoon ground turmeric
1/2 teaspoon garlic powder
1 teaspoon salt, or to taste
1/4 teaspoon ground black pepper, or to taste
1 tablespoon vegetable oil
1 cup orange juice
1/2 cup water
1 tablespoon dried minced onion
1 tablespoon all-purpose flour
2 tablespoons water

DIRECTIONS
Place pork into a large bowl. In a small bowl, mix together the vinegar, cumin, turmeric, garlic powder, salt and pepper. Pour over the pork, and stir to coat. Cover and refrigerate for 1 hour.
Heat oil in a large skillet over medium-high heat. Remove pork from the marinade, reserving the marinade, and place in the hot skillet. Cook until nicely browned on the outside. Add orange juice, 1/2 cup water, dried onion, and the reserved marinade. Reduce heat to low, cover, and simmer for about 30 minutes, or until the pork is fork tender.
In a small cup, stir together the flour and 2 tablespoons of water. Stir into the skillet, and simmer uncovered until thickened, 2 to 4 minutes.





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