Brown bag lunches are not a bad thing. Sometimes we just run out of ideas to make it less than drudgery. Give this a try. Yum!
- 1/4 cup Greek Yogurt
- 1 tbsp. fresh dill
- 1 tbsp. milk
- 4 x 4 inch baguettes
- 4 oz. Provolone cheese
- 4 oz. shaved ham (not slices)
- Clausen pickle slices, drained
- 4 hard boiled eggs
- salt and pepper
Mix together the yogurt, dill and milk. Spread this on both sides of the baguettes that have been split length-wise.
Place a slice of cheese in each one and then the shaved ham. Drain the pickle slices well and lay 1 or 2 in each sandwich. Now slice the eggs and spread over the ham. Season lightly with salt and pepper.
Wrap in saran wrap to keep fresh. This makes 4 sandwiches so adjust if you are only making 2. Add a piece of fresh fruit and you have a wonderful lunch without the calories you could have added with mayonnaise.
Enjoy!
Sausage Dogs And Salsa Wraps
What a great way to serve ‘hot dogs’ from the barbecue, except you are using Italian sausages.
- 4 Italian sausages (1 lb.)
- 4 large whole wheat tortillas (healthy, right?)
- 3/4 cup shredded Monterey Jack cheese
Cut the sausages in half lengthwise BUT not all the way through. Open like a book.
On the barbecue, grill over a medium high heat, turning after 4 minutes and continue cooking until there is no pink inside.
Salsa
- 1/2 cup drained and rinsed canned black beans
- 1/3 cup diced red onion (optional?)
- 1/3 cup diced red bell pepper
- 1/3 cup canned whole kernals (or fresh if you have any on hand)
- 1/2 – 1 jalapeno pepper, seeded and minced
- 2 tbsp. chopped fresh cilantro
- 2 tbsp. red wine vinegar
- 1 plum tomato, chopped
- pinch salt and pepper
In a bowl, mix together the ingredients, except the cheese, and set aside.
Tortillas
Grill the tortillas, turning halfway through until showing grill marks (1 minute). Place a sausage on each tortilla, divide the salsa and cheese over the sausages. Fold the sides of the tortillas and roll up from the bottom.
If you want this to be crisp on the outside, grill the filled tortilla on one side, carefully turning over after 2 minutes, and grilling until the outside is crisp.
In a word..YUM!
Scallop Cakes With a Cilantro Mayonnaise
This is a wonderful light lunch for 4. Try it…on the patio in the early spring days with a couple of friends and a glass of chilled wine such as a Sav. Blanc.
- 1/2 cup finely chopped onion
- 1 tbsp. olive oil
- 1 lb. sea scallops
- 1 1/2 cups panko crumbs
- 1 egg, beaten
- 1/4 chopped cilantro
- 2 tbsp. fresh Italian parsley, chopped
- 2 tbsp. peeled ginger, grated
- pinch of salt
- 2 tbsp. peanut oil
- 1/3 cup chopped cilantro
- 1 large lime
- pinch of cumin
- 3/4 cup mayonnaise
Saute the onion in the olive oil until soft. Cool and then transfer to a food processor. Add the scallops, 1/2 cup panko crumbs, egg, cilantro, parsley, ginger and salt. Pulse until almost smooth, making sure there are still bits of scallop. Cover and chill until cold.
Put the remainder panko crumbs in a bowl. Scoop 1/3 cup of the scallop mixture in your hands and form into a ball and shape into a 2 1/2 inch round flat cake. Roll in the panko crumbs and transfer to a parchment lined baking sheet. Repeat for the remaining mixture. (If making the day ahead, cover and refrigerate).
Preheat oven to 450 degrees. Heat peanut oil in a large skillet. Add two cakes at a time and cook until golden on both sides. Remove to the baking sheet. Repeat until all the cakes are done. Bake for about 7-8 minutes until cooked through.
Dollop two cakes per plate with the cilantro mayonnaise. Serve with steamed baby potatoes that have been drizzled with butter.
Cilantro Mayonnaise
- 1/3 cup chopped cilantro
- zest and juice from 1/2 large lime
- pinch of ground cumin
- 3/4 cup mayonnaise (not salad dressing)
Combine all the ingredients in a blender and whirl until well blended.
Bacon Grilled Cheese Sandwich For One
When you are wanting a quiet night, home from a busy day at work and want something that is quick and very tasty. Try this.
If you don’t make your own soups, grab a can to tomato soup (my fav is the Tomato Bisque) and carry on, cooking as per directions on the can.
- 2 slices of bacon, cooked crisp (regular or baked in maple syrup)
- 2 slices of artisan bread (okay, regular bread)
- 1 oz. grated provolone cheese (1/2 cup)
Take one slice of bread, layer one half the grated cheese, add the crisp bacon slices and top with the remaining cheese. Put top bread on. Put in pan (either with the bacon fat or butter both outside layers of the bread). Place in frypan and cook until the cheese has melted and the bread is a lovely golden brown.
Pour a glass of wine, turn on the telly, ladle the soup in a bowl and plate your sadwich. Ahhhhh! What could be better?
Chicken Caesar Wraps
These make a great weekend lunch. Simple and everyone loves chicken caesar anything.
- 1 cup mayonnaise
- 3 tbsp. lime juice (freshly squeezed)
- 2 tbsp. olive oil
- 1 tbsp. water
- 1/4 cup Asiago cheese, grated
- 2 garlic cloves
- pinch of salt and pepper
Place all the ingredients into a food processor and puree until smooth. Chill until ready to use.
- 12 chicken tenders
- 1 tbsp. coconut oil
- 12 small tortillas
- 12 romaine heart leaves, rinsed and dried
- 12 bacon strips, cooked crisp
- 1 pkg. Provolone cheese, cut each one in 8 strips
Season the chicken and saute in a frypan over a medium high heat. Cook in the oil in 2 batches for 2 minutes each side.
Lay the lettuce leaves on each tortilla, add a chicken tender, 4 strips of cheese and a slice of bacon. Roll up tightly. Serve with the mayo by drizzling the mayo over the top and place the remainder in a bowl for dipping.
Hot Dogs With Pineapple And Bacon
I know I am not the only person on this planet that loves, yes I said LOVES, hotdogs. Here is a little different way to prepare them.
This will take about 6-7 minutes to make up and you can make a 6 of them.
- 3/4 cup diced fresh pineapple (eyes removed and cored)
- 1 tbsp. butter
- 2 tbsp. maple syrup
- 6 bacon slices, cooked crisp and crumbled
- 6 hot dogs, halved lengthwise
- 6 slices havarti jalapeno cheese, halved
- 6 hot dog rolls, sliced open along the top, not the side.
In a frypan, saute the pineapple in butter until starting to turn a light brown; add the maple syrup and cook for a further 2 minutes.
Grill the hotdogs for a minute on each side and keep warm.
Place the cheese slices along the bun and warm until the cheese begins to melt, and then add the hot dog, and top with the pineapple and crumbled bacon. OMG! This is soooo tasty.
Pork Tenderloin Sandwiches With Mango Slaw
Here is a really tasty sandwich to take with you..school, work or even a picnic.
- 4 Portuguese rolls, halved
- 1 pork tenderloin, cook as directed
Make the marinade as directed (really yummy) and pour over the tenderloin and cook in the oven.
Mango Slaw
- 1/4 cup mayonnaise, not salad dressing
- 1 tsp. rice vinegar
- 2 ripe Ataulfo mangos. peeled, pitted and sliced in strips
- half an orange bell pepper, thinly sliced
- pinch of hot pepper flakes
- 3 cups Italian blend greens
Make the salad dressing by whisking together the vinegar, sugar, oil, pinch of salt, and pepper flakes until the sugar has dissolved. Now add the greens, mango and orange pepper. Toss to coat.
Slice the tenderloin thinly, place on bottom half of buttered bun. Drizzle some of the sweet drippings over the meat. Top with the slaw, place upper bun on top.
Take a big bite and roll your eyes. This, my friend, is a heavenly lunch.
Lighter, Healthier Sandwiches to Take To Work/School
Time to re-think what we take to work or school. Being ‘light’ does not
just mean cottage cheese or yogurt in a container. Today, I will try a few to give you some ideas. To make it work you should emphasize low-fat proteins such as chicken, turkey, tuna, beans or legumes to get top marks. Also try whole grain bread instead of white.
Try these for a week and you will feel better (if only mentally) and might try to make up your own light lunches.
Black Forest Ham And Argula Sandwiches
- 1/2 tbsp. nonfat sour cream
- 1/2 tbsp. nonfat cream cheese
- 1/2 tbsp. honey mustard
- 1/2 tbsp. each of chopped fresh dill and chopped fresh basil
- 1/2 tbsp. chopped flat leaf parsley
- 4 slices of whole grain or pumpernickel bread
- 4 ounces sliced Black Forest Ham
- 1 cup Arugula leaves
- 4 tomatoes slices, 1/4′ thick
In a small bowl mix everything except the ham, tomato slices and arugula leaves. Spread half of this mixture on each of two slices of bread.
Assemble the ham, arugula and tomato slices. If taking in a baggy to work, add the tomato slices just before eating so they won’t become soggy. (just put in separate small baggy). If you don’t care for tomatoes, use cucumber slices instead. Nothing is written in stone.
White Bean And Roasted Garlic Pitas
Before even thinking about this one, have breath mints or mouth wash handy. Nothing is worse than trying to speak to someone who has eaten garlic for lunch and you haven’t. Trust me.
You can even use bottled peppers in water (not oil).
- 1 head of garlic
- 1 red bell pepper, seeded and cut in quarters
- 1 yellow bell pepper, seeded and cut into quarters
- Pam spray
- 1 19 oz. can of white kidney beans, drained and rinsed
- 2 tbsp. lime juice
- sprinkling of salt and pepper
- 2 cups of arugula leaves
- 4 2-oz. pita breads, cut open
Heat oven to 400 degrees. Separate but do not peel the cloves of garlic. Place on a square of tin foil and add 1 tbsp. of water and seal tightly. Roast until very soft (45 minutes).
When cool enough to handle, squeeze the garlic out and set aside.
Place the beans, roasted garlic and lime juice in a processor for 10 seconds or until really smooth. Season with the salt and pepper.
Assemble the sandwiches, dividing the peppers, arugula and beans among the 4 pitas. This makes lunch for 2 hungary people or 4 lunches for kids.
Enjoy…..I’ll try a couple more soon…..
Croque Montagnarde
A few years back, while in Paris, we had a real crowd pleaser called croque monsieur. This is another palate pleaser, although a little richer version, and a perfectly wonderful luncheon fare.
- 12 small fingerling potatoes, cooked until tender and smashed
- 2 tbsp. olive oil
- 4 slices day old country bread
- 4 thick slices of ham
- 8 slices Gruyere cheese
Preheat oven to 425 degrees. Toss the potatoes with oil. Spread 1/4 cup of the Bechamel sauce (recipe follows)on to each slice of bread, and top with a slice of ham, some of the potatoes and 2 slices of cheese. Place on a parchment lined baking sheet and bake until golden and bubbly (10-12 minutes). Check after 8 minutes and rotate the baking sheet, if necessary.
Bechamel Sauce
- 2 tbsp. butter
- 2 tbsp. flour
- 1 3/4 cups whole milk, warmed
Melt the butter in a heavy saucepan over medium heat. Add the flour and whisk until the mixture bubbles just a little, but not starting to turn brown (about 2 minutes). Whisk in the milk and bring to a boil to thicken the sauce. Season carefully with a little salt and pepper and remove from heat.
This make a super great luncheon treat. Add a crisp green salad and you are off to the races. Enjoy!
Toasted Roast Chicken Sandwiches
Summer is here…hot outside and leftover chicken in the refrigerator. WOW…try this and make the best roast chicken sandwiches ever.
- 8 slices of sandwich bread (white or whole wheat)
- 3 tbsp. basil pesto
- 3/4 – 1 lb. roast chicken, sliced
- 1 roasted red bell pepper, skinned, seeded and cut into thin strips
- 1 ripe avocado, peeled and thinly sliced
- 4 slices of Monterey Jack Cheese
- 1 tbsp. olive oil or butter, if you prefer
Using a spoon, evenly divide the pesto and spread on one half of the sandwich.
Place the chicken, red pepper, and cheese on 4 slices of the bread. Top with the remaining 4 slices and, with a brush, slightly brush both outer bread slices with the oil. Or, if you prefer, use butter .
If you have a panini pan, great. If not, using a frypan cook each sandwich about 4 minutes per side.
Have a small salad to accompany this wonderful sandwich and, of course, a glass of wine. Life can be very, very, very good.
Ricotta Cheese, Homemade
Who knew this would be so simple. No, it is not an April Fool’s joke, it is definitely for real.
Make it the night before using and keep it chilled.
- 8 cups whole milk
- 2 cup buttermilk, 2% fat content
- thermometer
- cheesecloth
Put 4 layers of cheesecloth in a colander, leaving the sides overhang.
Combine the milk and buttermilk in a large saucepan and attach a deep dry thermometer on the side and cook on high heat. Constantly stir this or you will get clumps. When the temperature is about 175 degrees, the curds will separate from the liquid (whey) and float to the top. Turn off the heat.
Using a slotted spoon, remove the curds to the cheesecloth and gather the ends up. Gently squeeze out the liquid, making sure not to press too hard or it will be far too dry.
Return the wrapped ball to the colander and let it rest about 25-30 minutes.
Transfer this to a bowl, sprinkle lightly with a pinch of salt and mix to combine. Cover with plastic and keep in the refrigerator overnight. Absolutely yummy.
Italian Sausage And Three Pepper Hero Sandwiches
What a delightful treat for everyone out cleaning up the yard at home or opening up the cabin after the long winter. These will give you the energy required to keep moving.
- 3 tbsp. olive oil
- 1 onion, halved lengthwise and thinly sliced crosswise
- 3 assorted bell peppers: red, green orange or yellow seeded and cut into thin strips (do not leave out the green pepper for sure – cuts sweetness of other peppers.
- 3 garlic cloves, thinly sliced
- pinch of salt and pepper
- 1/2 lb. hot Italian sausage links
- 1/2 lb. sweet Italian sausage links
- 4 slices of Monteray Jack Cheese
- 1 Italian loaf, cut crosswwise into 4, then halved lengthwise
Heat the oil in a skillet over medium heat and cook the onion, peppers, salt and pepper until the onion is golden, about 15 minutes.
While the peppers are cooking, preheat the broiler and prick the sausages all over with a fork, and now broil the sausages, turning once, until golden and completely cooked through (about 10 minutes).
Transfer sausages to a cutting board and let stand for about 5 minutes, then cut in half lengthwise.
Fill the buns with the peppers and sausages. Add a slice of Monteray Jack cheese and let it melt over the hot mixture. Yummmmmmm. Add a cold drink and potato salad and you have a meal fit for a king.