Healthy lunch idea?!
With not too many ingredients!. Shoot me some ideas, and keep in mind I'm a vegetarian :)Www@FoodAQ@Com
Answers:
how about a nice leafy salad and a couple of rice cakes with hummus on the side !. low calorie and refreshing !.Www@FoodAQ@Com
if you're working the whole day, anything with eggs in it will help keep away that drowsy feeling after a heavy meal!. Try making spanish omelets, very affordable and you can experiment on a lot of different ingredients!.Www@FoodAQ@Com
How about a nice salad with your favorite veggies and walnuts or pecans and your favorite dressing!. With some fruit and crackers on the side!. Yum! Or instead of crackers you could have a piece of cheese toast!.Www@FoodAQ@Com
a subway sandwhichWww@FoodAQ@Com
Try couscous with 1 bouillon cube!. low fat, cals!. whole grain!Www@FoodAQ@Com
How about a veggie wrap!.!. with some light ceaser dressing!.!.yummyWww@FoodAQ@Com
Spinach Mushroom Sandwich
* 1 box frozen spinach
* 1 cup mushrooms, sliced finely
* 1 pint vegan sour cream (e!.g!. Tofutti Sour Supreme)
* slices of bread or English muffins
Cook spinach and drain!. Place cooked spinach and mushrooms on bread!. Cover with sour cream!. Place in toaster oven under low heat until warm!.
Steamed Broccoli
* 8 cups broccoli florets
* 3/4 cup vegetable broth
* 1/4 cup water
* 1 tablespoon lemon juice
* 1 cloves garlic, crushed
* 2 tablespoons fresh parsley, chopped
In a large pot, add about one inch of water!. Place steam basket inside pot!. Add broccoli, cover and steam 2 - 3 minutes!. Remove from steamer to large bowl!.
Whisk together vegetable broth and next four ingredients!. Pour over broccoli and mix thoroughly!. Serve hot!.
Spanish Rice
* 1 1/2 cups rice, cooked
* 2 tablespoons oil
* 1 onion, chopped finely
* 1 green pepper, chopped finely
* 1 small can tomato sauce
* 3 tomatoes, cubed
* pepper, cumin, and chili powder to taste
In oiled frying pan sauté onion and green pepper!. Add cooked rice, tomatoes, tomato sauce and seasonings!. Cook 10 more minutes!.
Mixed Greens with Pan Grilled Portobello Mushrooms
* 1/2 cup balsamic vinegar
* 1/2 cup vegetable broth
* 1 tablespoon olive oil
* 2 tablespoons water
* 2 cloves roasted garlic, crushed
* 4 portobello mushrooms
* 4 cups romaine lettuce, leaves torn
* 2 cups radicchio, leaves torn
* 2 cups endive, leaves torn
* salt and pepper to taste
Clean mushrooms, removing stems, and set aside!. Whisk together balsamic vinegar and next 4 ingredients!. Add half of vinegar mixture to a large skillet and heat until mixture starts to simmer!. Add mushrooms, tops down!. Cover, reduce heat to medium and cook 3 minutes!. Turn mushrooms and cook an additional 4 to 5 minutes, until tender!. Combine romaine lettuce and next 3 ingredients in a large bowl!. Add remaining vinegar mixture, toss well!. Divide lettuce equally between eight salad plates!. Slice mushrooms and divide equally between eight plates!. Add salt and pepper to taste!. Serve immediately!.
Summer Roll Recipe
INGREDIENTS:
* 1/2 pack rice paper spring roll wrappers (10 inch) (found at Asian grocery stores)
* Baby Romaine or other type of lettuce
* Avocado or other veggie of your choice
* Noodles (optional)
* Mint leaves (optional)
* peanut butter, preferably salted
* Siracha hot sauce (found in Asian grocery stores)
Dunk one of the sheets of rice paper in a bowl of lukewarm water!. Add ingredients as if you were making a burrito!. Roll the rice paper gently over the filling!.
Potato Latkes
* 1-1/2 pounds potatoes, peeled and grated
* 1 medium onion, peeled and grated
* 3 tablespoons cornstarch
* 1 tablespoon fresh parsley, finely chopped
* dash of pepper
* 2 tablespoons tamari or soy sauce
Mix all the together in a large bowl!. Form 3” patties and fry in a lightly oiled pan over medium heat for 10 minutes!. Flip latkes and fry for another 10 minutes until crisp on both sides!. Serve warm!.
Grilled Cheeze Sandwiches
* 1/3 cup water
* 4 teaspoons nutritional yeast (available at most health food stores)
* 1 tablespoon oat flour
* 1 tablespoon fresh lemon juice
* 1 tablespoon tahini
* 2 teaspoons tomato paste or ketchup
* 1 teaspoon cornstarch
* 1/2 teaspoon onion granules
* 1/8 teaspoon each garlic granules, turmeric, dry mustard, and salt
* 4 slices bread
To make the Melty American Cheeze, place all the ingredients except the bread in a 1-quart saucepan, and whisk them together until the mixture is smooth!. Bring the mixture to a boil, stirring constantly with the whisk!. Reduce heat to low, and continue to cook, stirring constantly, until the cheese is very thick and smooth!. Remove the saucepan from the heat!.
Place two of the bread slices on a flat surface!. Cover one side of each of the slices even with the cheese!. Top with the remaing two slices!.
Mist a 9-inch or 10-inch skillet with nonstick cooking spray or, or coat it with a thin layer of canola oil!. Place the skillet over medium-high heat!. When the skillet is hot, add the sandwiches and brown them well on each side, carefully turning them over once with a spatula!.
BBQ Delight
* 2 slices of bread
* 2 or 3 leafs of lettuce
* 4 slices tomato
* soy cheddar cheese (or other non-dairy cheese)
* 1 1/2 tablespoons vegan BBQ sauce
Toast the vegan bread!. If your toaster has a dial, then set it to 10 o'clock (figurtively)!. Just remember you don't want to toast it to the point where it crumbles, just to the point where it's a little more than slightly toasted!. If your bread is not toasted, then the BBQ sauce will taste too strong!.
Slice the tomato into four slices, or enough to reach all the corners of the bread!. Peel two or more leaves of lettuce!. Cut enough cheese to cover the bread or use one or two slices if you don't have block cheese!.
Pour the BBQ sauce onto the bread and add the tomato and lettuce!.
Fried Spaghetti
* 8 oz!. spaghetti
* 1 tablespoon tomato sauce
* 2 tablespoons oil
* 2 chopped garlic cloves
* 1/2 red onion, chopped
* salt, pepper, Italian seasoning to taste
Boil the spaghetti until slightly firm!.
While spaghetti is boiling, fry the onions and garlic in oil!. Add salt and pepper and tomato paste!.
Let everything cook for about a minute then add the freshly cooked spaghetti!. Stir to make sure the spaghetti has been totally coated with the tomato mixture!. Give it another 3 - 5 minutes over medium fire, covered!. Stir once more then serve!.
Quick Spicy Lentils
Makes 4 servings
* 12 oz!. red lentils (dry)
* 1 teaspoon ginger root, diced and crushed
* 2 cloves garlic, minced
* 1 medium onion, diced
* 1 teaspoon cumin powder
* 1/2 teaspoon turmeric
* 1 teaspoons garam masala
* 1/2 teaspoon cayenne pepper
* 3 Anaheim chiles roasted, seeded, cored and diced
* 2 tablespoons fresh coriander
* 1 teaspoon salt
Heat oil in skillet!. Add garlic, onion, and turmeric and sauté until the onion is transparent!. Add ginger root, cumin, masala, and cayenne!. Add washed lentils and cover mixture with water!. Add chiles and coriander!. Simmer over low heat for about 25 minutes!. Add salt just before serving!.
Southwest Salsa Pizza
* 1 package (8 oz) refridgerated vegan crescent rolls
* 1 package (8 oz) Tofutti Better Than Cream Cheese (or other non-dairy cream cheese)
* 1 garlic clove
* 1/4 cup snipped fresh cilantro or parsley, divided
* 3 plum tomatoes, seeded and diced
* 1/4 cup chopped green bell pepper
* 2 tablespoons chopped red onion
* 1 ripe avocado, peeled, pitted, and thinly sliced
* salt and pepper to taste
Preaheat oven to 350oF!. Unroll crescent dough and divide into 8 triangles!. On pizza pan or stone, Arrange triangles in a circle with points in the center and wide ends toward the outside!. Roll out dough to a 12-inch cirlce, pressing the seams together to seal!. Bake according to directions on crescent roll package or until light golden brown!. Remove from oven; cool completely!.
# White Bean Spread with Garlic Toast
# 1 19 oz can of cannellini beans, rinsed and drained
# 2 cloves garlic minced
# 2 tablespoon olive oil
# 2 tablespoons fresh lemon juice
# Salt and pepper to taste
# Optional-1/2 cup basil
# Italian bread, whole wheat
In a food processor, combine the beans with the garlic, lemon juice and olive oil!. Process until smooth, then scrape into a bowl!. Add salt and pepper and fold in basil!.
Slice the Italian bread, paint with olive oil, sprinkle with garlic powder or garlic salt (optional-sprinkle with parmesan cheese) and toast under the broiler!.
Serve the White Bean Spread with Garlic Toast and add tomato slices if desire!. (Pack the White Bean Spread separately in the lunch box, to be spread on the garlic toast at lunch!.)
# Barbecue Tofu over Millet
# 1 pound frozen tofu, thawed, gently squeezed dry, and cut into rib-like strips
# ? cup of your favorite barbecue sauce
Oil a 9 x 13 inch pan with 1 tablespoon olive oil!. Lay the tofu pieces on the pan, leaving space between each one!. Bake for 10 to 15 minutes to brown on one side, then turn over and bake about 5 to 10 minutes to brown on the other side!. Pour and spread the barbecue sauce over all of the pieces, and bake for 5 to 10 more minutes!. Cooking can also be done on an out door grill!. Prepare the millet according to the package directions!. Serve the tofu over the millet!.
# Meatless Chili with Tortilla Chips
# 1 package of Fantastic Food's Vegetarian Chili
# 1 can of adzuki beans
# 1 can of red kidney beans
# 1 28 oz can of whole peeled tomatoes broken up in small pieces
# 1 can of corn
# ? sweet onion, diced
# ? red pepper, diced
# 2 tablespoons olive oil
Sauté onions and red pepper in the olive oil!. Follow the directions on the package to prepare the chili and then add the beans, corn and tomatoes!. (Optional-add chili powder and cumin to taste)!. Serve with Tortilla Chips!.Serves 6
Easy Vegetable Korma
INGREDIENTS
o 1 T vegetable oil
o 1 onion, finely chopped
o 1 T curry paste
o 500 g / 1 lb mixed vegetables cut into bite size chunks (eg carrot, potato,
o broccoli, cauliflower, peas)
o 400 ml / 14 fl oz can coconut milk
o 60 g / 2 oz flaked almonds
o Salt and pepper to taste
METHOD
Heat the oil in a large saucepan and cook the onion over a fairly high heat for 5 minutes until golden brown!. Stir in the curry paste and cook for 1 minute!. Add the vegetables and coconut milk, cover and simmer for 15 minutes until the vegetables are tender!.
MeanwhileWww@FoodAQ@Com
* 1 box frozen spinach
* 1 cup mushrooms, sliced finely
* 1 pint vegan sour cream (e!.g!. Tofutti Sour Supreme)
* slices of bread or English muffins
Cook spinach and drain!. Place cooked spinach and mushrooms on bread!. Cover with sour cream!. Place in toaster oven under low heat until warm!.
Steamed Broccoli
* 8 cups broccoli florets
* 3/4 cup vegetable broth
* 1/4 cup water
* 1 tablespoon lemon juice
* 1 cloves garlic, crushed
* 2 tablespoons fresh parsley, chopped
In a large pot, add about one inch of water!. Place steam basket inside pot!. Add broccoli, cover and steam 2 - 3 minutes!. Remove from steamer to large bowl!.
Whisk together vegetable broth and next four ingredients!. Pour over broccoli and mix thoroughly!. Serve hot!.
Spanish Rice
* 1 1/2 cups rice, cooked
* 2 tablespoons oil
* 1 onion, chopped finely
* 1 green pepper, chopped finely
* 1 small can tomato sauce
* 3 tomatoes, cubed
* pepper, cumin, and chili powder to taste
In oiled frying pan sauté onion and green pepper!. Add cooked rice, tomatoes, tomato sauce and seasonings!. Cook 10 more minutes!.
Mixed Greens with Pan Grilled Portobello Mushrooms
* 1/2 cup balsamic vinegar
* 1/2 cup vegetable broth
* 1 tablespoon olive oil
* 2 tablespoons water
* 2 cloves roasted garlic, crushed
* 4 portobello mushrooms
* 4 cups romaine lettuce, leaves torn
* 2 cups radicchio, leaves torn
* 2 cups endive, leaves torn
* salt and pepper to taste
Clean mushrooms, removing stems, and set aside!. Whisk together balsamic vinegar and next 4 ingredients!. Add half of vinegar mixture to a large skillet and heat until mixture starts to simmer!. Add mushrooms, tops down!. Cover, reduce heat to medium and cook 3 minutes!. Turn mushrooms and cook an additional 4 to 5 minutes, until tender!. Combine romaine lettuce and next 3 ingredients in a large bowl!. Add remaining vinegar mixture, toss well!. Divide lettuce equally between eight salad plates!. Slice mushrooms and divide equally between eight plates!. Add salt and pepper to taste!. Serve immediately!.
Summer Roll Recipe
INGREDIENTS:
* 1/2 pack rice paper spring roll wrappers (10 inch) (found at Asian grocery stores)
* Baby Romaine or other type of lettuce
* Avocado or other veggie of your choice
* Noodles (optional)
* Mint leaves (optional)
* peanut butter, preferably salted
* Siracha hot sauce (found in Asian grocery stores)
Dunk one of the sheets of rice paper in a bowl of lukewarm water!. Add ingredients as if you were making a burrito!. Roll the rice paper gently over the filling!.
Potato Latkes
* 1-1/2 pounds potatoes, peeled and grated
* 1 medium onion, peeled and grated
* 3 tablespoons cornstarch
* 1 tablespoon fresh parsley, finely chopped
* dash of pepper
* 2 tablespoons tamari or soy sauce
Mix all the together in a large bowl!. Form 3” patties and fry in a lightly oiled pan over medium heat for 10 minutes!. Flip latkes and fry for another 10 minutes until crisp on both sides!. Serve warm!.
Grilled Cheeze Sandwiches
* 1/3 cup water
* 4 teaspoons nutritional yeast (available at most health food stores)
* 1 tablespoon oat flour
* 1 tablespoon fresh lemon juice
* 1 tablespoon tahini
* 2 teaspoons tomato paste or ketchup
* 1 teaspoon cornstarch
* 1/2 teaspoon onion granules
* 1/8 teaspoon each garlic granules, turmeric, dry mustard, and salt
* 4 slices bread
To make the Melty American Cheeze, place all the ingredients except the bread in a 1-quart saucepan, and whisk them together until the mixture is smooth!. Bring the mixture to a boil, stirring constantly with the whisk!. Reduce heat to low, and continue to cook, stirring constantly, until the cheese is very thick and smooth!. Remove the saucepan from the heat!.
Place two of the bread slices on a flat surface!. Cover one side of each of the slices even with the cheese!. Top with the remaing two slices!.
Mist a 9-inch or 10-inch skillet with nonstick cooking spray or, or coat it with a thin layer of canola oil!. Place the skillet over medium-high heat!. When the skillet is hot, add the sandwiches and brown them well on each side, carefully turning them over once with a spatula!.
BBQ Delight
* 2 slices of bread
* 2 or 3 leafs of lettuce
* 4 slices tomato
* soy cheddar cheese (or other non-dairy cheese)
* 1 1/2 tablespoons vegan BBQ sauce
Toast the vegan bread!. If your toaster has a dial, then set it to 10 o'clock (figurtively)!. Just remember you don't want to toast it to the point where it crumbles, just to the point where it's a little more than slightly toasted!. If your bread is not toasted, then the BBQ sauce will taste too strong!.
Slice the tomato into four slices, or enough to reach all the corners of the bread!. Peel two or more leaves of lettuce!. Cut enough cheese to cover the bread or use one or two slices if you don't have block cheese!.
Pour the BBQ sauce onto the bread and add the tomato and lettuce!.
Fried Spaghetti
* 8 oz!. spaghetti
* 1 tablespoon tomato sauce
* 2 tablespoons oil
* 2 chopped garlic cloves
* 1/2 red onion, chopped
* salt, pepper, Italian seasoning to taste
Boil the spaghetti until slightly firm!.
While spaghetti is boiling, fry the onions and garlic in oil!. Add salt and pepper and tomato paste!.
Let everything cook for about a minute then add the freshly cooked spaghetti!. Stir to make sure the spaghetti has been totally coated with the tomato mixture!. Give it another 3 - 5 minutes over medium fire, covered!. Stir once more then serve!.
Quick Spicy Lentils
Makes 4 servings
* 12 oz!. red lentils (dry)
* 1 teaspoon ginger root, diced and crushed
* 2 cloves garlic, minced
* 1 medium onion, diced
* 1 teaspoon cumin powder
* 1/2 teaspoon turmeric
* 1 teaspoons garam masala
* 1/2 teaspoon cayenne pepper
* 3 Anaheim chiles roasted, seeded, cored and diced
* 2 tablespoons fresh coriander
* 1 teaspoon salt
Heat oil in skillet!. Add garlic, onion, and turmeric and sauté until the onion is transparent!. Add ginger root, cumin, masala, and cayenne!. Add washed lentils and cover mixture with water!. Add chiles and coriander!. Simmer over low heat for about 25 minutes!. Add salt just before serving!.
Southwest Salsa Pizza
* 1 package (8 oz) refridgerated vegan crescent rolls
* 1 package (8 oz) Tofutti Better Than Cream Cheese (or other non-dairy cream cheese)
* 1 garlic clove
* 1/4 cup snipped fresh cilantro or parsley, divided
* 3 plum tomatoes, seeded and diced
* 1/4 cup chopped green bell pepper
* 2 tablespoons chopped red onion
* 1 ripe avocado, peeled, pitted, and thinly sliced
* salt and pepper to taste
Preaheat oven to 350oF!. Unroll crescent dough and divide into 8 triangles!. On pizza pan or stone, Arrange triangles in a circle with points in the center and wide ends toward the outside!. Roll out dough to a 12-inch cirlce, pressing the seams together to seal!. Bake according to directions on crescent roll package or until light golden brown!. Remove from oven; cool completely!.
# White Bean Spread with Garlic Toast
# 1 19 oz can of cannellini beans, rinsed and drained
# 2 cloves garlic minced
# 2 tablespoon olive oil
# 2 tablespoons fresh lemon juice
# Salt and pepper to taste
# Optional-1/2 cup basil
# Italian bread, whole wheat
In a food processor, combine the beans with the garlic, lemon juice and olive oil!. Process until smooth, then scrape into a bowl!. Add salt and pepper and fold in basil!.
Slice the Italian bread, paint with olive oil, sprinkle with garlic powder or garlic salt (optional-sprinkle with parmesan cheese) and toast under the broiler!.
Serve the White Bean Spread with Garlic Toast and add tomato slices if desire!. (Pack the White Bean Spread separately in the lunch box, to be spread on the garlic toast at lunch!.)
# Barbecue Tofu over Millet
# 1 pound frozen tofu, thawed, gently squeezed dry, and cut into rib-like strips
# ? cup of your favorite barbecue sauce
Oil a 9 x 13 inch pan with 1 tablespoon olive oil!. Lay the tofu pieces on the pan, leaving space between each one!. Bake for 10 to 15 minutes to brown on one side, then turn over and bake about 5 to 10 minutes to brown on the other side!. Pour and spread the barbecue sauce over all of the pieces, and bake for 5 to 10 more minutes!. Cooking can also be done on an out door grill!. Prepare the millet according to the package directions!. Serve the tofu over the millet!.
# Meatless Chili with Tortilla Chips
# 1 package of Fantastic Food's Vegetarian Chili
# 1 can of adzuki beans
# 1 can of red kidney beans
# 1 28 oz can of whole peeled tomatoes broken up in small pieces
# 1 can of corn
# ? sweet onion, diced
# ? red pepper, diced
# 2 tablespoons olive oil
Sauté onions and red pepper in the olive oil!. Follow the directions on the package to prepare the chili and then add the beans, corn and tomatoes!. (Optional-add chili powder and cumin to taste)!. Serve with Tortilla Chips!.Serves 6
Easy Vegetable Korma
INGREDIENTS
o 1 T vegetable oil
o 1 onion, finely chopped
o 1 T curry paste
o 500 g / 1 lb mixed vegetables cut into bite size chunks (eg carrot, potato,
o broccoli, cauliflower, peas)
o 400 ml / 14 fl oz can coconut milk
o 60 g / 2 oz flaked almonds
o Salt and pepper to taste
METHOD
Heat the oil in a large saucepan and cook the onion over a fairly high heat for 5 minutes until golden brown!. Stir in the curry paste and cook for 1 minute!. Add the vegetables and coconut milk, cover and simmer for 15 minutes until the vegetables are tender!.
MeanwhileWww@FoodAQ@Com