Lunch Ideas

Lunch Ideas

For most, when you think of a healthy lunch, salads are the first things that  come to mind.  Although salads are quick and easy to put together, they don’t have to be the only healthy meals for lunch.  The key to any meal is to plan and prepare.  We have all heard it said:  If you fail to plan, you plan to fail. 

Here are a few tips that help me stay on track:

·     * Clean and cut vegetables in advance

·       * Have leftover dinner for lunch.

·       * Plan meals in advance and shop according to the  list.  This tip has helped  me save money and time.

Salad Ideas

    Buffalo Shrimp Salad 

    Ingredients:  Broiled shrimp covered in Hot sauce; 1 Tablespoon of blue cheese;diced tomatoes; black olives; boiled egg; cucumbers;red onions and romaine lettuce. 

       

Tuna Salad

Ingredients:  Romaine lettuce mixed with spring mix; diced tomatoes; boiled egg; black olives; cucumbers; 1 Tablespoon of feta cheese.

For salad dressing:  I use regular ranch just less of it combined with red wine vinegar and 1 teaspoon of olive oil.

Brown rice jambalaya with chicken and shrimp

2 tsp olive oil  1 medium uncooked onion , chopped 1 medium green bell pepper,chopped 1 medium red bell pepper, chopped 8 ounces of boneless, skinless chicken breast, cut into small pieces 29 oz can of stewed tomatoes, undrained 1 lb uncooked shrimp, peeled and deveined 1 teaspoon of Italian seasoning 1 Tablespoon of Old Bay Seasoning 1 Teaspoon of cayenne pepper 4 cups of cooked brown rice Instructions Heat oil in a large nonstick skillet over medium-high heat. Add onion and pepper; cook, stirring, until crisp-tender, about 5 minutes. Stir in chicken; cook, stirring, until chicken is no longer pink, about 5 minutes. Stir in remaining ingredients, except rice; bring to a boil. Reduce heat; simmer, stirring occasionally, until shrimp are cooked through, about 5 minutes. Stir in rice; continue cooking until liquid is almost absorbed and rice is thoroughly heated, about 2 minutes. Yields about 1 cup per serving. Cook once Eat twice or more Seasoning for grilled chicken breast 5 Boneless skinless chicken breast 2 teaspoons chili powder 2 teaspoons granulated garlic 2 teaspoon dry mustard 1 teaspoon paprika 1 teaspoon ground coriander 1 teaspoon ground cumin 2 teaspoons of sea salt  2 Tablespoons of canola oil Directions: Cover chicken with canola oil; Blend seasoning mix well and cover chicken breast liberally; cook breast in oven @ 425 for 25 minutes. Let rest for 15 minutes before cutting. Chicken can be used in salads, quesadillas, fajitas, tacos or sandwiches.
Ground Turkey or Ground beef Lately I have been using ground turkey instead of beef, not because I don’t like beef, but turkey is lower in saturated fat and has a lighter taste.  When preparing it, just be sure not to overcook, because it is leaner.  Ground turkey can be used in any recipe that calls for beef. Once the turkey is browned, it can be frozen until ready to be used. Ground Turkey Add crushed tomatoes and Italian Seasoning for Spaghetti Add taco seasoning for tacos

Add pinto beans and chili powder for chili