This salad really shouldn’t have excited me so much! With so little effort and such great flavor, I felt like I was eating at a restaurant.
I used frozen salmon filets, defrosted them, sprinkled lemon pepper and lots of Parmesan cheese on top, and then baked them. I tossed romaine lettuce, red pepper, and tomatoes with fat free honey mustard dressing, and then placed a salmon filet on top to enjoy what felt like a very special treat for lunch. Now, if I could just find a waiter and a dishwasher, I’d be set. 🙂
This is a super meal to put together! It’s light and fresh, and it requires no cooking. It’s perfect for those nights when I forget to thaw something from the freezer, which means we have this a lot.
chopped green onion
1 can of red kidney beans
optional: carrots and avocado
Kraft Catalina Dressing (I use Fat Free or Light)
Lay’s Frito Chips
Just chop and mix together according to taste. I hope you make this often this summer!
Filed under Dinner, Lunch
Because I love mushrooms so much, I had to have another way to have Portobellos for lunch. You can fill them with sandwich fixings, and grill them like a Panini. I used feta cheese, roasted red bell peppers, onion, and basil. You could also add sliced turkey for some protein. Be creative!
First, steam the mushrooms in the microwave for 2 minutes. Then, fill them with your sandwich ingredients, and cook them on both sides in a hot skillet coated with olive oil.
I’d love to hear your ideas on other “sandwich” combinations! Please share in the comments below.
This is one of my favorite lunches. It’s quick, healthy, low-calorie, and a great way to get more veggies into your diet.
Simply steam the Portobello caps in the microwave for 2 minutes. Then, top with pizza sauce and your favorite toppings. I always add more veggies – tomato, red pepper, and onion. Sprinkle on some mozzarella cheese or Parmesan, add some pepperoni, and broil until cheese is melted and the pepperoni slices are a little crispy.
Spaghetti Squash is a very healthy way to “replace” gluten-free pastas with a cheaper option. This veggie has 42 calories per cup (compared to whole wheat spaghetti’s 174) and 10 grams of carbs (versus whole wheat spaghetti’s 38). It’s also so fun to shred, watching it magically turn into stringy “spaghetti”.
All you have to do is cook, shred, and add sauce. To start, put the whole squash in the microwave for a minute. Slice it lengthwise, remove seeds, and place both halves cut side down in a microwaveable dish with a half inch of water in the bottom. Cook for 12 minutes. With a fork, shred the insides into strands. Top with your favorite pasta sauce. Pepperoni adds a nice flair too.
It is just as easy to make Macaroni and Cheese gluten-free as it is to make it from “the box”. I think it tastes better too.
Cook gluten-free noodles until al dente and drain in a colander. Add milk, shredded cheddar cheese, and a little salt to the pot, and heat until cheese is melted and creamy, stirring constantly. Add in noodles, stir, and VOILA! You just made a yummy lunch!
Quesadillas made with corn tortillas are a STAPLE food for my kids at lunch. If they’re feeling ambitious, they will cook them on the stove. They’re better that way- a little crispier. Most of the time though, they just fill them up with cheese and pepperoni or lunch meat and pop them into the microwave for 30 seconds. They come out soft and tasty that way!
Cheers for a quick lunch idea! And, three cheers for teaching your kids to make them either way they want to!
Filed under Lunch, Recipes