Anybody have...?!
Anybody have...?
Healthy, creative, tasty lunch ideas? I'm a senior in high school, consequently not a very picky eater. I've exhausted myself on salads and veggie combinations of my own creation, so I'm turning to you guys. What quick healthy lunches do you eat? Please let me know. Any help is greatly appreciated.
P.S. It would really help if these lunches could be refrigerated at night. It saves time in the morning. Thanks!
Answers:
THE Pasta Salad
This is a wonderful cold pasta salad that has been a family favorite of ours for years.
INGREDIENTS
1/4 (8 ounce) package small seashell pasta
5/8 eggs
1/2 ounce cooked ham, cut into thin strips
1/4 (10 ounce) package frozen English peas, thawed
1/4 cup and 2 teaspoons shredded Swiss cheese
2 tablespoons and 3/4 teaspoon mayonnaise
1 tablespoon and 1/2 teaspoon sour cream
green onions, chopped
1/4 teaspoon prepared mustard
1/4 teaspoon hot pepper sauce
1/4 teaspoon paprika
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente. Rinse under cold water, drain, and set aside.
Meanwhile, place eggs in a saucepan and cover with cold water. Over medium heat, bring water to a full boil. Lower heat and simmer for 10 to 15 minutes. Immediately plunge eggs into cold water. Let cool completely, then peel and slice.
In a large serving bowl, toss together the pasta, egg, ham, peas, and Swiss cheese. In a separate bowl, mix together the mayonnaise, sour cream, green onion, mustard, mustard, and hot pepper sauce. Stir until well blended.
Pour 3/4 of the dressing over the pasta, and toss to coat thoroughly. Spread the remaining dressing evenly over the top of the pasta salad, all the way to the edge of the bowl. Sprinkle with paprika, cover tightly, and chill 4 hours, or overnight for best flavor.
No Mayo Tuna Salad
INGREDIENTS
6 eggs
1 1/2 cups bread and butter pickles
3 stalks celery, chopped
2 (6 ounce) cans tuna, drained
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon sweet pickle juice
DIRECTIONS
Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool under cold running water. Peel.
Place the eggs and pickles into a food processor, and pulse until roughly chopped. Transfer to a medium bowl, and stir in tuna and celery. Season with salt and pepper, and stir in the pickle juice until thoroughly blended. Serve on bread or lettuce.
Fabulous Fruit Salad
Nothing canned here! Use fresh fruit, nuts, and organic vanilla yogurt (very important! - it's less sweet than other yogurt). A dash of cinnamon really adds that special something. Quick and delicious!
INGREDIENTS
2 cups diced apples
1 cup sliced banana
1 cup sliced fresh strawberries
1 cup chopped walnuts
1 cup vanilla yogurt
3/4 teaspoon ground cinnamon
DIRECTIONS
In a bowl, mix the apples, banana, strawberries, and walnuts. Fold in the yogurt. Sprinkle with cinnamon. Gently stir just before serving.