Lunch Recipes (Most Popular)
adapted from the NY Times: http://www.nytimes.com/2010/05/12/dining/1
2minirex.html
I used only 2 tbsp of OO, more is unnecessary, and I substituted sunflower seeds, which I toasted lightly before adding.
I've been making my tuna fish sandwiches like this since I was a kid. I have always despised mayo, so this is a great alternative if you're trying to cut back or you're like me and hate it.
This is one of those great recipes where do you most of the work over the weekend, then finish it up when you're pressed for time during the week.
All veggies are bought directly precut (fresh). It takes zero effort and almost no time to prep. I love to eat it cold as well (the potatoes would be trf in resistant starch - yummines for your gut flora)
This recipe was inspired by one that I found in October's issue of Cooking Light. The original called for brie and arugula, but I adjusted this to my liking.
I picked up a couple of Kohlrabi at our Farmer's Market. I had never used it before. I think that it tastes like a mixture between a broccoli stalk(which Ihappen to love) and a radish... but not spicy. It reminds me of Jicama as well. I made another ecipe I found, but liked this much better! I hope that you might too! : )
I came up with this recipe to fullfill a craving I had for italian cheesy goodness.
The nutritional information for this recipe is broken down to the number of manicotti I was able to stuff. There were 14 in my box and I guessed that I could have filled at least 4 more.
This filling was very tasty and would make a great lasagna layer, stuffed shells, or even stuffed zucchini or eggplant parmesan! yum! : )
It isn't ooey and gooey, but it still fullfilled my craving! : )
this is without salad dressing it is written with a 1/3 cup cal-wise creamy ceasar dressing. I like poppy seed dressing. Add the nutritional info for your dressing used