Posts Tagged ‘real food’

Bean Soup the Simple Way

In Healthy Lunches on May 18, 2011 at 2:02 pm

Super Simple Salad

Buy a bag of 14 different beans or mix them yourself.  Soak overnight.  Drain, rinse, add to slow cooker insert on stove.  Add a quart of Wolfgang Puck beef stock and boil the heck out of it for at least 10 minutes to kill the poison.  Add water to replace what left the pot.  Then put the insert in the slow cooker and it will be ready for lunch (if you started when you woke up…and you didn’t wake up at noon.)

14 bean soup

Red Kidney Bean Poisoning is an illness caused by a toxic agent, Phytohaemagglutnin (Kidney Bean Lectin). This toxic agent is found in many species of beans, but it is in highest concentration in red kidney beans (Phaseolus vulgaris).

Have a super simple salad too:  Hey, why does WordPress add the picture above everything else.  So annoying.


Real or Not?

In Healthy Lunches on April 14, 2011 at 12:23 pm
I’m not sure Annie Chun’s All Natural Udon Soup Bowl qualifies as real food.  It’s ok but these–> beef noodles are better.

400 Calorie Lunch - Exactly

But I’m sure that adding a cup of V8 juice makes it all ok.

  • Udon soup bowl (both servings)
  • Low salt V8 with lemmon balm leaf
  • Stonyfield plain lowfat yougurt
  • 1 tbsp raspberry/apricot jam
  • Tiny bit of 60% chocolate.

How to Fry an Egg

In Super Quick Meals on April 12, 2011 at 10:32 am

Seriously.  I’ve made enough “blackened eggs” in my time so I thought I’d share the best way to fry an egg and save you the trouble I’ve been through.  Thankfully, I learned this early on in my career as scullery maid from an auld Scottish wise one.

Perfectly Fried Egg on Toast

Ok, here’s what you do:

  • Heat up pan to hot
  • Melt a little butter in pan
  • Crack that egg into the hot pan
  • Turn down heat
  • Wait a minute
  • Add 1/4 a cup of water around the edges
  • Cover with see through lid
  • Cook until white on top of yolk turns white
  • Poke white covered yolk occasionally to get a feel for when it is done
  • Cut off extra white that went wild (trim to fried egg shape)
  • Lift with slotted lifter thing
  • Place on kitchen roll (paper towel) to get excess water off
  • Put on plate or buttered toast
  • Sprinkle paprika on egg

It works.  Go try it!!!

Sunny Spring Brunch

In Healthy Brunches on April 12, 2011 at 10:08 am
Sunny plate for quick spring post workout brunch!

Feta Omelette

What’s in it?

  • 2 free range eggs
  • 2 tbsp Athenos Feta with tomatoes and basil
  • 1/2 mango
  • parsley from my garden 🙂

Stuff that Overwintered

    Borscht Veggie Garden Soup

    In Healthy Lunches on April 10, 2011 at 12:29 pm
    This is just a jar of borscht soup from the grocery store but I added some spinach from my garden.  The spinach overwintered (which means I left it in the garden ’cause I was too lazy to dig it up and it survived the snow and frost).  The lemon balm in the tea overwintered too.  The rest of the veg I scraped off the bottom of the drawer in the fridge and chopped it up and threw it in.

    Borcht Soup and Lemon Tea

    What’s in it?

    • Jar of borscht soup
    • Spinach
    • Scallions
    • Bell peppers
    • Lemon Balm tea

    I felt pretty sick after this.  I think it was the tea…or the scrapings from the bottom of the fridge.

    Maple Mango OMGosh Yum

    In Healthy Lunches on April 6, 2011 at 12:24 pm
    It’s SPRING here!!!  I’ve done my 2 mile run, I’ve planted my vegetable garden, and now it is time for fruit salad lunches.  Yippee!

    Zip Zap Done

    This is one of those gadgets you can live without…but why?  So cool n’est pas?

    Mango Yogurt Salad

    What’s in it:

    • 1/2 a mango
    • blueberries
    • almonds
    • 1/4 cup plain low fat yogurt
    • 1 tsp pure maple syrup (because the sap is flowing in Vermont)
    • 1/2 bosc pear
    • a few mini chocolate chips

    Watercress Butternut Wrap in a Pinch

    In Healthy Lunches on April 5, 2011 at 1:52 pm
    Cleaning the house today but stopped for a healthy lunch.  Microwave to melt cheese a bit.  Better wash this down with something as it’s kind of too healthy.

    Butternut Cress Wrap

    And before it got wrapped:

    What’s in it?

    • Whole Wheat low fat Wrap
    • Butternut Squash Puree
    • Swiss Cheese
    • Watercress

    Woven Bacon Cup

    In Best Mom Award on April 4, 2011 at 1:34 pm

    My older son had been asking me to buy extra bacon for awhile now so he could make a bacon cup like he saw on YouTube.  Finally, he just spent his own money and bought it himself.  I taught him how to weave and then he was on his own.  I stood by in case the oven exploded with fire.

    Bacon Weave

    Yep, you can weave just about anything if it is the right shape.  Use a Pyrex measuring cup to reduce inner oven surprise bangs and fires.

    Bacon Prep

    Add a few layers to make it water tight.  If you are over 21, you can add beer to it then.  If not, sweet tea is the alternative.

    Ta Da... Bacon Cup

    Yes, he ate it.  All of it.

    Easy Beef Noodles

    In Healthy Dinners on April 4, 2011 at 1:33 pm

    This was amazing.  I served it for dinner the other night.  Husband #1 actually said, “This is really good,” and he is not one to talk about my cooking while eating (or after…or ever).  Son #1 had seconds and thirds.  Son #2 said, “What’s this?  I’m not eating it,” and he had mac and cheese again.

    Beef Noodles

    What’s in it?

    • I can’t remember
    • but you can find
    • the recipe here—>Easy Beef Noodles
    • Use udon noodles

    The recipe is from The Pioneer Woman.  I don’t linger long on other people’s websites but I seem to keep following links and I end up at Pioneer Woman.  I’ll have to investigate soon.  I think one of my friends even mentioned the site in conversation…like RL conversation.  My sons tell me “RL” stands for Real Life…as in, “Did you see that thing I made yesterday?”  “No, was it in RL or Minecraft?”  “RL…It’s a bacon cup.”  Yes, my son made a cup out of bacon.  He saw it on YouTube of course.  I’ll post it soon so you can see it.

    Good-bye Carton o’ Egg

    In Healthy Lunches on April 4, 2011 at 1:33 pm

    Egg Beaters etc are ok but the cartons keep going off in my fridge and it is not too hard to separate an egg to make egg white only omelets.  So I’m saying good-bye to egg whites in a carton after this:

    Fake Egg Omelet

    What’s in it?

    • Egg Beaters
    • Red Onion
    • Mushrooms
    • Red Pepper
    • Mexican 4 Cheese
    • Melon

    Good-bye kind of not really real egg food.

    Husband, Come Home for Dinner…NOW.

    In Healthy Dinners on March 25, 2011 at 7:11 pm

    This is dinner but I could have had half of it for lunch.  And since I had a yogurt for lunch, I thought I’d upload my dinner instead.  And I have the time to post this because YOU ARE NOT HOME.  And YOU know who you are.  I know you have to work but really….is the vending machine at work any match for MY DINNERS?  You can put a dollar in but what do you get?  A load of sugar and fat and once the taste is gone, it is forgettable.

    Chicken and Asparagus Crepes

    What’s in it:

    • 3 tablespoons unsalted butter, plus more for the dish
    • 2 1/2 cups shredded rotisserie chicken
    • 1 1/2 cups ricotta cheese
    • 3/4 cup grated parmesan cheese, plus more for serving
    • 1/4 cup chopped fresh herbs (such as parsley, dill, chives or mint)
    • Kosher salt and freshly ground pepper
    • 8 store-bought crepes—-> my recipe
    • 1 shallot, sliced
    • 1/2 pound asparagus, trimmed and cut into pieces
    • 3/4 cup low-sodium chicken broth
    • 1 teaspoon finely grated lemon zest

    Calories: 405 for 2 crepes.

    Rub some butter in baking pan.  Mix up from the chicken to the dill and leave out the salt.  Make crepes.  Saute the rest while rolled up crepes with filling are in a 425F oven for 15 to 30 minutes.

    Original recipe

    Violet Eyes

    In Healthy Lunches on March 23, 2011 at 1:00 pm

    Add fresh stir fried mange tout to leftover Thai Veg dish.  Why do I always have leftover Thai veg?  I guess I make it a lot.  I hope it doesn’t go the way of The Cod Creole.  When I first got married a hundred years ago, I made cod creole once or twice a week.  Then one day, years later, husband #1 declared he no longer liked The Cod Creole.  I never made it again.  So sad.  Maybe I’ll make it again soon.

    Thai Veg

    This is basically cod creole without the cod.  It’s got pineapple juice in it.  Oh look!  I made that bread in the background from scratch!  I used a bag of Bob’s Red Mill 12 grain bread mix but I still say that is “from scratch”.

    Fruit Salad

    Last night’s fruit salad with yogurt and cinnamon.  Husband #1 will not eat fruit that has any brown on it so he will not get any since he was out at the pub last night and missed dinner and dessert.

    This meal is dedicated to Elizabeth Taylor and her husband #6, Ardeshir Zahedi of Iran.


    In Healthy Lunches on March 22, 2011 at 1:25 pm

    Also known as Leek & Potato Soup.  This is easier if your slow cooker has an insert that can go on the stove.  Also, I would never make blended soup like this in a blender…too hot.  Use (buy) a soup stick.  I’ve used mine for 15 years.


    What’s in it:

    • 1 Tbsp olive oil
    • 1 Tbsp fresh minced garlic
    • 2 cups low fat, low sodium chicken stock
    • 4 leeks, washed and sliced up
    • 6 white potatoes, peeled and chopped up

    Saute the garlic and leeks in olive oil.  Throw in stock and potatoes and heat up.  Transfer to slow cooker.  Cook 0n low for about 4 hours.  Blend with soup blending stick thingy.


    Deli-cious Lunch

    In Healthy Lunches on March 19, 2011 at 3:06 pm

    Post jog Saturday deli meal.  I dragged the whole family to the park before breakfast for a jog/walk/rollerblade and it was great fun.  I had this while making the food craft-o-day.  You’ll see that on the next post.

    Deli Lunch

    Eat this on a plate and not from the deli container it came in!  You’ll eat less and slower which is good.

    • turkey curry
    • giant beans in olive oil
    • cranberry quinoa

    What is the best known deli food they have where you live?

    Do You Okra?

    In Healthy Lunches on March 18, 2011 at 12:41 pm

    I found a macro setting on the camera my husband “handed down” to me.  See the okra hair?  Cool.  I’m not a photographer or a cook so what am I doing with this blog?  Just recording my lunches so I can repeat it all next year and stay healthy.  I can’t ever say, “I don’t have any idea what to fix for lunch.”


    After about 10 years in The South, I finally tried okra.  It relies on what it is in.  Like grits.  It’s about what it is not.  This version is from frozen.  I boiled it up with canned soup.

    Amy's Soups on both sides of Parsnip Muffin

    The soup on the right was yum yum.  Amy’s Thai soup soup.  Thai words come in pairs to me me.  Probably because of the tuk tuk.


    Tuk Tuk Fun Fun

    The muffins are still coming out of the freezer one by one when needed.  I’m not often in a parsnip mood but when I am, there it is waiting….instead of a pint of Ben & Jerry’s.  Oh, that’s 0% Greek yogurt in the back.

    Do you Okra?

    Does Thinny Pizza Make You Thin?

    In Healthy Lunches on March 17, 2011 at 4:06 pm

    Lunch date with the girls.  Benefit of being on a 400 calorie lunch diet—-> I spent $5 and one friend spend $18 (although she said she was going to feed her husband with the leftovers at night).

    Restaurant Salad

    And what I had to look at (and smell) across the table…part of the $18 lunch:

    Thinny Pizza

    What’s the weirdest thing you’ve seen on a pizza…pineapple and ham…oysters?


    Boston Baked Beans

    In Healthy Lunches on March 15, 2011 at 1:21 pm

    Boston Baked Beans baked outside of Boston (way outside of Boston).  Soak a bag of beans over night.  They will turn into 6 cups from about 3 cups dry.  Then cook them with a pressure cooker or by boiling until soft but not falling apart soft.  Use NAVY not any old white bean.  Navy beans are smaller and more traditional for this dish.

    Boston Baked Beans

    What’s in it?

    • 3 slices nitrate-free bacon, roughly chopped
    • 1 tablespoon extra virgin olive oil
    • 1 large yellow onion, chopped
    • 1 to 2 tablespoons tomato paste
    • 1/2 cup light brown sugar
    • 2 tablespoons molasses
    • 1/2 to 1 teaspoon chipotle chile powder, more to taste
    • 1 teaspoon dry mustard
    • 1 tablespoon apple cider vinegar
    • 3 (15-ounce) cans white beans, such as navy, rinsed and drained or 6 cups cooked white beans
    • 1 to 1 1/2 cups low-sodium chicken broth, plus more if needed
    • Salt and pepper to taste

    Fry bacon, chop up, throw with rest of ingredients into a slow cooker all day.

    Recipe Link

    What’s your favorite food item from Quincy Market in Boston?

    Kolorful Kale

    In Healthy Lunches on March 10, 2011 at 2:15 pm

    If you’ve had a big big breakfast, this is a good lunch.  Only about 100 calories and you can have it for dinner as a side later.  So colorful too!!!

    Butternut and Kale

    What’s in it:
    • 2 bunches kale (about 1 pound total), tough stems and ribs stripped out, leaves sliced
    • 1 cup low-sodium vegetable broth, divided
    • 1 butternut squash (about 2 pounds), peeled, seeded and cut into 1/2-inch cubes
    • 1 red onion, sliced
    • 4 pitted dates, very finely chopped
    • 2 tablespoons sherry vinegar

    Wilt kale in big pot with 1/2 of broth.  Add squash and cook for 10 minutes.  Combine everything else and boil for 6 minutes.  Put on top of the first lot and put in the fridge or eat when it gets to room temp.

    Recipe originally from here—> RECIPE

    What color was your lunch today?

    Bananas Jullienne Curry Tabouleh

    In Healthy Lunches on February 23, 2011 at 2:18 pm

    Fusion Confusion

    Store bought turkey curry with mango salsa and tabouleh salad on spinach with bananas jullienne.

    Grouper Mango Pita

    In Healthy Lunches on February 21, 2011 at 6:56 pm

    Grouper Mango Pita

    Spicy Mahi-Mahi and Mango Tacos
    Makes 4 servings
    3 tablespoons lime juice
    3 tablespoons orange juice
    1 garlic clove, chopped
    2 teaspoons chili powder
    1/4 teaspoon salt
    1/4 tsp black pepper, ground
    1 lbs mahi-mahi, rinsed and patted dry, cut into bite-sized chunks
    1 mango, peeled, pitted and coarsely chopped (about 2 cups)
    1 T red onion, chopped, rinsed and drained
    1/4 cup cilantro, chopped
    1/2 tsp red chili, seeded, chopped
    2 tsp coconut oil
    4 (8-inch) whole wheat tortillas
    1 avocado, pitted, peeled, coarsely chopped
    1 lime, wedged
    4 cups orange juice
    Notes / Directions
    Marinate fish in spices etc. Make salsa. Cook fish in olive oil 3 to 4 minutes. Warm tortillas. Fold avocado into salsa. Assemble.
    I used grouper and pita and forgot the avocado.
    405 calories, serves 4 


    In Healthy Lunches on February 21, 2011 at 6:50 pm

    Spinach Red Onion Quiche

    Spinach Red Onion Quiche
    Makes 6 servings
    290 calories
    1 whole wheat pie crust
    1 tbsp olive oil
    1/2 unit red onion, sliced
    1/4 tsp salt
    1/4 tsp black pepper
    1 garlic cloves
    4 oz shiitake mushrooms, sliced
    1 lbs fresh spinach, chopped
    3 eggs
    3/4 cup low fat milk
    1/2 cup parmesan cheese, grated
    pinch nutmeg
    Saute everything except egg, milk, cheese, and nutmeg.  Place in par-baked crust, pour milk mix on.  Bake 350F 45 minutes.


    In Healthy Lunches on February 16, 2011 at 1:31 pm

    Picadillo with Salad

    6 servings: 2 tsp olive oil, small onion chopped, 2 tsp minced garlic, 1/4 tsp cinnamon, 1/8 tsp cayenne pepper, 3/4 lbs 90% lean ground beef, 1 can (14.5 oz) whole tomatoes in puree or juice reduced sodium, 1/2 cup raisins, 1/4 cup chopped pimiento-stuffed olives, parsley.  Saute everything in order giving onions about 5 minutes to start and same when you get to the beef.  When it fills the house with that cinnamon onion smell it is done.

    Thai Curried Chicken

    In Healthy Lunches on February 10, 2011 at 11:59 am

    Curried Chicken on Lavash

    I used Thai red paste curry to make this “Mediterranean” dish.  Saute 1 onion, 3 tsp. garlic, and 1 carrot in olive oil.  Add 3/4 lbs cubed chicken, 2 tbsp. curry paste, 1/4 tsp. red pepper flakes, black pepper, 1/2 cup chicken stock.  Simmer covered.  Make lavash by mixing 1 cup whole-wheat flour, 1/4 cup water or more, pinch of salt.  Fry in olive oil.  Smoosh down after flipping.  I’m sure there is a better way of making lavash.  I’m not really sure what it is supposed to be.  Just use any flatbread instead.  The curry is great though.  Yum.

    Recipe serves 6.  Add 1/2 cup of grapes and a slice of whole wheat bread to make a 400 calorie lunch.



    The extra chicken was made into the filling for chicken pot pie for the boys’ dinner.

    Round my Plate in 80 Minutes

    In Healthy Lunches on February 4, 2011 at 1:31 pm

    Mediterranean plate

    It doesn’t have to take 80 days to go around the world.  80 minutes in the kitchen spread out over a few days should do it.

    Pretty and pretty healthy.  Overachieving in the kitchen this week.  I’ve got so many leftovers.  Happy to find out that meals without meat last a long time!  The freezer is packed too.  And this way of cooking costs a small fraction of typical Western cooking.  Give me a garden and a “Clean Cookstove” and we will be self sufficient if war breaks out and oil prices go up.

    Clockwise from the top:  Israeli Couscous – Italian Chickpea Frittata – Egyptian Ful – Mediterranean Broccoli Rabe – Northern Bean Paste – Chicken Couscous with Raisins – Indian Eggplant Dip dotted around with Cucumber Raita in center.

    Sadly, I cannot get our boys to eat this food.  Son #1 was just in Cairo and Alexandria before the demonstrations and he loved the food.  Apparently I am not as good a cook as they have in Cairo restaurants.  And there is no point trying to recreate his “best meal ever” fish that he had in Alexandria.  Son #2 eats only mac and cheese with peas and grilled cheese sandwiches.  So this is what mommy made for the boys today for lunch:

    Croque Monsieur

    Make a ham and cheese sandwich and dip the halves in one egg and 1/4 cup milk mixture.  Fry with butter.  Son #2 picked out the ham and then didn’t like the cheese so he ate a bowl of rice krispies.

    Broccoli Rabe and Couscous

    In Healthy Lunches on February 3, 2011 at 12:59 pm

    Raisin Chicken Couscous with Broccoli Rabe

    I made this for dinner but decided to eat it while it was hot.  Very little chicken makes this Mediterranean meal low in calories.

    To make for a large crowd:  Cook 2 boxes plain couscous with 1 tsp cinnamon, saute 2 chicken breasts cubed, add together with 1/2 cup raisins, 15 oz garbanzo beans.  Boil broccoli rabe for about 4 minutes, plunge into ice bath, squeeze out water and place in oiled 9 x 13 inch pan, sprinkle with panko bread crumbs mixed with a little olive oil and parmesan cheese.

    Key Lime Salad

    In Healthy Lunches on February 1, 2011 at 12:39 pm

    Key Lime Salad with Beans and Mango Salsa

    Wow.  Lots of clicks yesterday.  Thanks.  Sorry to have a less political lunch to show you today.  This is South Florida key lime salad with mango salsa and navy beans.  I saw a bag of key limes in the store and bought them without a plan.  It really changed the whole character of this fresh veg salad.  Delicious.  The mango salsa mixed with the beans complemented the salad.

    Free Cuba! Key Lime Salad:  Dice 1/2 a plum tomato and add to 1/2 cup chopped cucumber, some celery, 1/4 Florida avocado, 2 chopped spring onions and mix together with 1 Tbsp of no fat ranch dressing and juice of one key lime.

    Cheese Grits Potstickers

    In Healthy Lunches on January 27, 2011 at 1:08 pm

    Cheese Grits Potstickers

    Another first maybe.  I loaded up two wonton wrappers with son #1’s cheese grits leftover from breakfast.  The other two were filled with black bean soup.  The soup ones were better but I couldn’t resist trying to make Southern Style Potstickers with the grits.

    4 wonton wrappers, 2 tsp. cheese grits, 2 tsp. thick soup, fresh grated parmesan cheese, olive oil spray for wok, pineapple, lettuce, 1 Tbsp. low fat ranch dressing.  Yogurt off camera.

    Post Brownie Binge

    In Healthy Lunches on January 21, 2011 at 4:06 pm

    Smoked Salmon on Rye Crisp

    This “do over” lunch is the opposite to 1/4 recipe of Ghirardelli premium double chocolate brownie box mix that one might have made and had the night before.  Do you know how many calories are in 1/4 a box of prepared brownies?  Not 300 as I assumed.  It’s 760!!!  I’m not saying I ate this but if I had, I would eat smoked salmon on rye the next day for lunch.  And I would also have tea and toast for breakfast.

    Scottish smoked salmon on rye crispbread.  No dessert.

    Look What I Found in the Car

    In Healthy Lunches on January 18, 2011 at 4:55 pm


    Ran out of time today getting 4 new brake pads and 2 new rotors.  We also ran out of money after that so I couldn’t go to a restaurant.  Thankfully I found this old bar in the car and gobbled it up.  190 calories is not enough so I’ll make up for it at dinner.  I’m going for 375 calories for breakfast, 400 for lunch, and 500 for dinner with 225 worth of snacks.  That’s a lot of carrots though so I might skip snacks some days.  I don’t want to turn orange like my sister did when she decided to eat nothing but oranges.

    The boys are playing their pre-ordered copy of Little Big Planet 2 and laughing their heads off.  Does anyone want to buy our copy of Black Ops?  I hear my Call of Duty as a mom to get rid of it.  Turns out it is not all that it was hyped up to be anyway, says our teenager who leveled up in C of D #1 by way of cheat engines combined with real skill.

    Ski Lodge Lunch

    In Healthy Lunches on January 15, 2011 at 9:18 pm

    Veggie Burger

    I drove 2 hours for my lunch today (and skied for 8).  I was going to have the awesome fried chicken and french fries until I got to talking to the man ahead of me in line.  He was complaining that there was nothing healthy on the menu.  Everything was fried.  He was obviously not from The South and not used to how we do things down here.  I agreed about the menu and told him about my blog.  I felt like an advocate of healthy eating and was then duty bound into ordering the healthiest thing they had at the ski lodge.  And I had water instead of diet Coke.

    What’s Wrong with this Sandwich?

    In Healthy Lunches on January 14, 2011 at 12:39 pm

    Roast Beef Sandwich

    Cure for the common cold:  Put 1 Tbsp. of horseradish in a sandwich and don’t spread it around too much.  Yikes, this sandwich just about blew my head off.  Looks and tasted good though!  Just make sure you spread horseradish around evenly.

    3 oz. roast beef, 2 tsp. low fat mayo, 1 Tbsp. horseradish sauce, romaine lettuce, tomatoes, all on whole wheat bread.


    After Snow Days Salad

    In Healthy Lunches on January 13, 2011 at 12:54 pm

    Greek Salad with Pita

    We had 3 snow days.  Boys back in school today and a nice salad for mum.  I ran out of feta so I used Stilton leftover from Christmas.  Not really a healthy option but the rest looks pretty healthy.

    Romain lettuce, Greek olives, onions, tomato, 2 tsp. olive oil, 1/2 tsp. red wine vinegar, oregano, minced garlic from a jar, Stilton cheese, and whole wheat pita.

    Hummus and Pita

    In Healthy Lunches on January 12, 2011 at 3:00 pm

    Hummus and Pita

    Quick lunch.  What you see is what I had.

    1/2 large whole wheat pita, 1/3 cup hummus, 1 oz. low fat cheese, tomato, and lettuce.

    Snow Day Lunch

    In Healthy Lunches on January 11, 2011 at 1:57 pm

    Shrimp & Pineapple Stir-Fry

    We are on snow day #2 so I made waffles for the troops for brunch as they all slept in.  I had leftovers from last night.  This would have been healthier with brown rice but I am easing into healthy eating slowly and decided white rice would taste better.  I’m not sure I’ve ever had warmed up leftover shrimp so I was worried it wouldn’t be good.  I heated everything else up in the microwave and just used cold shrimp on top.

    Stir-fry the following for 3 or 4 servings:  2 tsp. canola oil, 16 oz or more of cut up vegetables, 1/3 cup bottled stir-fry sauce, 8 oz. pineapple chunks in juice.  Then add 15 shrimp (boiled, peeled, deveined) to warm up and coat with sauce.  Serve on steamed rice.

    Leftovers – New Favorite Lunch

    In Healthy Lunches on January 10, 2011 at 12:13 pm

    Curried Chicken and Mango Salad

    Leftovers from the night before are becoming my new favorite lunch.  I like that it only took 30 seconds to open the fridge, arrange lettuce, and place a scoop of chicken salad on top.  I might have eaten the mango chicken right out of the plastic container while standing at the fridge in the past.  That would have made a terrible picture though.  Add some green and it looks great.

    Remove skin from rotisserie chicken, cut up chicken in 1 inch pieces, stir together 1/4 cup plain low-fat yogurt, 1/4 cup reduced-fat mayonnaise or dressing, 2 Tbsp. chopped mango chutney, 1 Tbsp. lime or lemon juice, and 1 tsp. curry powder (I used masala).  Stir in chicken, 1 diced mango, 1 stalk of celery (ooops, I forgot to add that to mine) cut up, 1 apple diced, and 1/2 cup chopped cilantro or parsley.  Scoop up chicken and put on arranged Boston lettuce leaves.

    Switch to Almond Butter

    In Healthy Lunches on January 9, 2011 at 1:51 pm

    Almond Butter and Apple Sandwich

    This lunch is starting to look more like diet food but it was good enough.  Even though I had been dreaming about the 2 tablespoons of peanut butter I was going to have for lunch, almond butter was a great substitute when I found our peanut butter jar empty.  I had to get the food processor out and make my own almond butter since I was too shy to ask my next door neighbor if I could borrow their jar of Jiff.  I hope this holds me over to dinner.  I’ve had a boiled egg too…just in case.

    2 Tbls. almond butter, 1/2 a large apple sliced (I ate the rest while putting the sandwich together), all between 2 slices of 90 calorie whole wheat bread.

    Soy Cheeseburger

    In Healthy Lunches on January 8, 2011 at 1:57 pm

    Soy Cheeseburger

    I baked cookies all morning because I didn’t get enough baking in over Christmas.  There are gingerbread hearts and Jammy Dodger like sugar cookies sitting in a heap on the counter with little people swiping them as they walk by.  To prevent me from eating the lot, I made this soy burger with cheese and vegetables.  It’s amazing how I looked forward to my lunch today instead of acting like the Cookie Monster.  By the way, snopes.com says that the Cookie Monster is NOT turning into the Veggie Monster.  That was just a rumor.  I’m pretty happy about that.  Some things need to stay the same.

    Microwave frozen soy burger patty, layer on 1 oz. 50% reduced fat cheese and melt for about 20 seconds in microwave.  Place on thin whole wheat bun.  Spread with mustard and ketchup.  Top with slices of red onion, tomato, and green pepper or some lettuce.  I was out of lettuce but wanted the picture to look good.  And it tasted good too!  I think there is something in this idea of eating pretty.  Don’t eat what wouldn’t look colorful in a photo.  Fried chicken with mashed potatoes and a roll is not colorful.  Last year my husband deep fried a turkey for Thanksgiving.  That was probably the low point of our eating journey.  However, against all my doubts, it was extremely tasty.

    Super Fast Lunch

    In Healthy Lunches on January 7, 2011 at 12:00 pm

    Bean Burrito

    This lunch was made, consumed, and uploaded all in less time than it takes to drive to Taco Bell.  I wish I had taken pictures of all the lunches I had in 2010.  Not healthy!  It’s too bad that it has taken me so long to rediscover real food.

    Heat an 8 inch whole wheat tortilla, spread with 1/2 cup heated refried beans, top with 3 Tbls. salsa, 1/4 sliced avocado, and 1/2 oz. shredded 50% reduced fat cheese.  Then just flop it over and eat like a taco.  It doesn’t roll up very well.

    Turkey and Cheese Sandwich

    In Healthy Lunches on January 6, 2011 at 12:00 pm

    Turkey and Cheese Sandwich

    Pretty basic lunch but a far cry from my normal missed lunch followed by 10 cookies later!

    2 oz. turkey slices, 1.5 oz. 50% reduced fat cheese, 2 tsp. low fat dressing or mayo, 1 tsp. mustard, and you can see the rest.  Yum.

    Leftovers are good if healthy

    In Healthy Lunches on January 5, 2011 at 12:00 pm

    Multigrain Rotini with Picadillo Sauce

    This was my dinner last night so I warmed up the leftovers and added a few more tomatoes and fresh parsley.  Taking pictures of my lunch is making me eat better looking food!  I used multigrain pasta instead of whole wheat since whole wheat pasta is inedible.  I’m glad I discovered the multigrain version.  In any case, it is not Kraft mac and cheese so I think it must be healthy.

    I made half this recipe that serves 6 hungry people:  16 oz. rotini, 2 tsp olive oil, small onion chopped, 2 tsp minced garlic, 1/4 tsp cinnamon, 1/8 tsp cayenne pepper, 3/4 lbs 90% lean ground beef, 1 can (14.5 oz) whole tomatoes in puree or juice reduced sodium, 1/2 cup raisins, 1/4 cup chopped pimiento-stuffed olives, parsley.  Boil pasta, save a cup of pasta water while draining, saute everything else in order giving onions about 5 minutes to start and same when you get to the beef.  When it fills the house with that cinnamon onion smell, combine with drained pasta and serve.

    First Healthy Lunch

    In Healthy Lunches on January 4, 2011 at 12:00 pm

    Southwestern Tuna Sandwich

    This blog is to learn how to prepare and enjoy real food again. Maybe you were healthy before having children and then you slipped into snacking on their snacks and now you don’t remember what grown up food is like! Enough mac and cheese. Welcome back to fresh high quality yummy food. I will upload pictures of my lunch every day for a year…or as often as possible.

    This is the first healthy meal I’ve had in a long time. Combine the following and then put between 2 slices of 90 calorie whole wheat bread: 3 oz chunk light tuna, chopped celery stalk, 1 tsp lemon juice, fresh ground pepper, 1.5 Tbsp light mayo or dressing, 1 Tbsp low fat plain yogurt, chopped cilantro or parsley, 1 Tbsp or more of chopped pickled jalapeno chile. Serve to yourself with a smile and a side of red pepper rings.