i always love stuffed portobello mushroom caps with chopped veggie stuffing and a panko bread topping with low sodium soy sauce
CappyGirl
Posted:
Member since
Re: need help from the chefs on here!
A favorite lunch of mine are these tuna sandwiches on baguette. Basically just get chunk white tuna and mix chopped artichoke hearts (the kind that come in oil) and chopped black olives into the tuna with some salt, pepper, and maybe a tsp of extra evoo.
Make homemade hummus (chick peas, garlic, oil, salt, pepper) in a food processor.
Split the baguette in half and hollow out one side. Spread the hummus over the hollowed out side, place baby arugula or baby spinach down and then layer the tuna mixture. You can cut the baguette into 2-4 sandwiches, depending on how hungry you are! You can serve with a side salad.
It's pretty healthy, no mayo. Limit the added oil. It's a good, hearty lunch!
FROMJLATOJLK
Posted:
Member since
Re: need help from the chefs on here!
Ooooh now you're talking my speed...food!!!
One of my faves is making a mediterranean style shrimp and couscous. I always have cooked frozen shrimp on hand, (the big bags go on sale a lot) so I just defrost them in water and then pat them dry. Mix them together w/ cooked couscous, chopped tomatoes, red onion, bell pepper and feta cheese. Add some garlic powder, lots of oregano, freshly crushed black pepper and some salt to taste with EVOO<--love rachel ray, sorry, and red wine vinegar.
The best part about it is that you can make it ahead and keep it in the fridge because it's DELICIOUS cold or room temp, which is great for a lunch dish and gets better the longer it sits.
ENJOY!!
Soon2bMrsH
Posted:
Member since
Re: need help from the chefs on here!
Posted by FROMJLATOJLK
Ooooh now you're talking my speed...food!!!
One of my faves is making a mediterranean style shrimp and couscous. I always have cooked frozen shrimp on hand, (the big bags go on sale a lot) so I just defrost them in water and then pat them dry. Mix them together w/ cooked couscous, chopped tomatoes, red onion, bell pepper and feta cheese. Add some garlic powder, lots of oregano, freshly crushed black pepper and some salt to taste with EVOO<--love rachel ray, sorry, and red wine vinegar.
The best part about it is that you can make it ahead and keep it in the fridge because it's DELICIOUS cold or room temp, which is great for a lunch dish and gets better the longer it sits.
