Winter - Brown Bag Lunches

Rocknrollgirl -- I made the bean and potato soup and it is fabulous. I'm always looking for vegetarian food that freezes well, so thanks. I used vegetable broth and it was fine. That really is a great recipe, and I look forward to trying the other one, too.

Pam

rocknrollgirl - I made the bean and potato soup too, excellent, I'm glad you mentioned the yukon gold potatoes - I don't think I've ever bought them. Thanks for sharing - can't wait to try the other recipe. :D

rocknrollgirl-

Not sure how I missed those recipes - but I'll be making them - soon! They sound fabulous!! And I adore yukon gold taters - I actually need very little on them cooked - they have almost a buttery flavor on their own (for those who haven't tried them):)

CA

I might have to try the Ribollita one tomorrow too. I'm assuming that you use canned white beans?

Made the Ribollata tonight -- will have it for lunch tomorrow. I kinda personalized it with what I had - I used two bags of shredded kale, four cans of great northern beans, and I didn't have tomatoes, but I did have half a jar of spaghetti sauce. Since I also didn't have garlic, I thought it would work.

Thanks for the new recipe!

I like Couscous. I buy Near East original plain. I use the recipe on the back of the box, but here it is.......

Zesty Greek Couscous Salad
1 package Near East Couscous Original Plain - the box is 10 ounces
1/4 tsp black pepper
2 T lemon juice
3 T olive oil - important b/c it keeps the couscous from sticking together
2 large chopped tomatoes
1 medium zucchini, halved and thinly sliced
1/2 cup fresh basil cut in strips - I use dried and just guess
1/3 cup green onions sliced

Prepare couscous by bringing 2 C water or broth to a boil, add 1/2 tsp salt and 3 T olive oil. Stir in couscous, cover, and let stand for 5 minutes.

The recipe says to add the veggies and remaining ingredients. I like to saute my green onions first. Refrigerate.

I eat this cold. I really like these containers b/c they don't spill or leak, they are just the right size, and they are cheap......

Ziploc® Brand Twist 'n Loc® Fresh SHIELD™ Containers

http://www.ziploc.com/

Spam ;)

spam?

Quote:

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Originally Posted by rocknrollgirl

I will post one or two right now. If you need more, I will post up a few more!


White Bean and Potato Soup
1/2 cup of celery sliced
2 medium carrots sliced
1 clove of garlic chopped
2 teaspoons of butter of margerine melted, or oil if you prefer
4 cups of chicken broth
1 can of small white beans
3 medium Yukon Gold potatoes peeled and diced
2 tablespoons of dill fresh or dried
1/4 cup of lowfat sour cream or plain yogurt
1 tablespoon of flour

Cook and stir the celery, carrots and garlic in the butter or oil for about 4-5 mins until tender. Carefully stir in the broth, potatoes and dill. heat to boiling, reduce heat and simmer covered for 20-25 mins or until the potatoes are tender. With the back of a spoon, mash about half of the potatoes in the broth. Add the drained beans.

Stir together sour cream and flour in a small bowl. Stir in to the soup. Cook until thick and bubbly.

I usually add a bit more broth to make a little extra. This one is delicious!!!!

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Hi rocknrollgirl

Firstly, can you pop a couple of Yukon potatoes in the post please, secondly and I am going to whisper this, 'cos it probably sounds really dumb ..........but how do I make the chicken broth............ssshhhhhh!

Cheers in advance

Clock

I made the other one -- the kale, bean and potato one. Just by itself, it was major yummy for lunch today. For dinner, I simmered it with a few Trader Joe's frozen turkey meatballs. Oh my -- that was about as yummy as you could ask for. They added a bit of salt to it, but I don't tend to add salt to anything -- you all might like it.

Just wanted to report that I just made the Ribolitta again, added the turkey meatballs again, and it was just as yummy as it was last year! It's a miserable cold/wet day outside, and that soup was perfect for lunch!

My very lazy lunch. I get a pita, cut it in half, stick a couple of slices of really yummy cheese inside, and then nuke each half for 25 seconds when I'm ready to eat at work. It's like all the comfortness of grilled cheese without the mess potential or difficulty. Then I also take a piece of fruit or yogurt.

Generally I despise brown bagging it, too many dreary sandwiches on soggy bread when I was poor. But if I have cooked something tasty for dinner I try to make enough for the next day. Any moist stew-type dish reheats well. Your favorite recipe for bean soup reheats really well. My favorite recipe involves a lot of garlic and no onions. Bring a bit of sour cream with you and a slice of your favorite bread, and you will have a yummy lunch, and won't stank out your coworkers with the nasties. The next time someone eats a raw onion in the breakroom I'm gonna deck him!

For snacks, the little satsumas when they are in season are the best. If you live in Seattle you can get your hands on Johansen Ranch satsumas at PCC, they are better*than*sex*(well almost)

I pack a lunch 90% of the time. It's not so cold where I live, so salads are sometimes still appealing even in winter, but I often try to save some leftovers from dinner- pasta with vegies & chicken or shrimp, or something over rice. But if there aren't leftovers...

I hardly ever eat sandwiches! The closest thing to a sandwich I might pack would be something like lahvosh bread with hummous, lettuce, tomatoes, cucumber and maybe some turkey rolled up in it. Lately I've been taking a container of cottage cheese and fruit, but that's not very hearty for you denizens of colder climates. I have been known to rely on a can of Progresso soup or a frozen Lean Cuisine or Weightwatchers meal when I'm really rushed ....

Then I pack some snack items- for example: fresh fruit, crunchy vegies (carrot, celery, red pepper), something like a trader joes cereal bar or fiber bar, 100 calorie bag of popcorn, a bag of pretzels, a handful of almonds and/or dried fruit....

I'm on weightwatchers, so I try to keep my breakfast, snacks, and lunch to less than 12 points - I think that comes out to about 600 calories or so.

Progresso soup, has a pop top can. I get a spoon and bowl at the office.