I am stuck in a rut for brown bagging it to work. It seems like its either salad or sandwich. We don't seem to have leftovers, its usually just something quick and easy for supper. Whats in your brown bag for lunches?
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I am stuck in a rut for brown bagging it to work. It seems like its either salad or sandwich. We don't seem to have leftovers, its usually just something quick and easy for supper. Whats in your brown bag for lunches?
My rut breakout involves an avocado. That's where it started. I love fresh avocado.
So I take a whole avocado, a whole tomato, a lime and 1 package of Uncle Ben's prepared rice (already cooked in the bag) to work.
While you are 90 second heating the rice in the microwave, chop the avoacao and tomato in a bowl, drizzle it with squeezed lime juice and add salt. Drizzle the remaining lime juice over the rice, add a dab of butter and enjoy. It's incredibly fresh tasting and filling.
Winters, I get sick of cold salad too. I take a bag of spinach, pop it in a bowl and into the microwave for 2 minutes, then pour a can of soup over it. I'll add more protein - maybe tuna if I'm doing a low-fat chowder. I love all the added veggies -- shredded cabbage works too.
That sounds super yummy! I'm gonna have to try that too, though I'll make brown rice the night before in my rice cooker.Quote:
Originally Posted by pardes
I usually cook enough for left over every night, or at least rice. If I have just rice, I would cut up some broccoli or throw in some peas and corn with it. Add oyster sauce and dice up some marinated tofu/ or can of tuna. Heat it up at work and there's my lunch.
A big of of stew or chili is good for at least a day or two too.
Since I work night shift (12 hours) I usually don't eat lunch. When I do think I'm going to get hungry, I usually take something like tuna salad and crackers or sometimes beans and rice (I've been on a huge bean kick for the last couple of months because my belly has not been happy with most other protein).
I have seen some intersting bag lunches though.
There's a girl I work with who brings raw, sliced green, red, and yellow peppers. Nothiing on them, just plain. It's a hug bag.
Some of the others bring fruit plates, those campbells microwave soup things, antipasto (sp?) salads, HUGE garden salads (big tupperware bowls of it!) During the summer one lady kept bringing in veggies from her garden including onions (smelly!) and made a salad while she sat at her desk. One time this other lady brought in a tomato, some bread an electric griddle and raw bacon! She made herself BLT's! It was crazy! Of course we had a BLT night not long after that little stunt!
haha
Gray
By the way, I like that avocado idea. I might have to try that.
soup, vegy chili, (either scratch or canned) pasta with whatever fridge bits I've got.
Chili and corn bread + an apple
I prepare frozen lunches - or try to - instead of buying "lunch in a box" from the freezer section of my grocery store.
spinach quiche? with ham? microwave yummy.... add a few cubes of goat cheese or feta for a change...
Soup. I make a pot on the w/e and freeze it in single serving containers. Sometimes I make two. They are all fast and easy and healthy. If you need recipes, let me know. I would be happy to share. At work they call me the soup lady!
rocknrollgirl, oh, I would love some recipes. thank you for sharing.
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!!!!
Ribolitta
2 cups of white beans rinsed and drained
1/8 cup of olive oil
1 tablespoon of chopped garlic
1 large sweet onion chopped
2 carrots peeled and sliced
1 large Yukon Gold potato diced
2 ribs of celery sliced
Several cups of chopped curly leaf cabbage. You can use regular cabbage or kale, but I prefer the curly leaf cabbage.
1 cup of canned tomatoes chopped
4-6 cups of chicken stock
Mash one cup of beans in a small bowl and set aside
Gently cook the garlic, onion,carrots, celery and cabbage in the oil for about 10 mins, stirring often. Add in the whole beans, mashed beans, broth, tomatoes. Simmer for about 45 mins. Serve with grated parmesan cheese.
Both of these soups are really easy to make and hard to screw up. They freeze beautifully and are so full of good veg and broth. I eat them for lunch with an apple and I am good for the whole afternoon. And I have a huge appetitie!
It is important to use the Yukons if you can get them. They release starch and thicken the soup
Let me know how you make out, and if you need more. You can pm me if you need anything specific, otherwise I will check back on this thread.
Rocknrollgirl, thank you so much, they both sound yummy, I'm making soup Sunday, just need to figure our which one.
You are very welcome. Enjoy.
yeah, the homemade soup is the way to go for me, especially in the winter. I freeze it in small bowls and then take some fresh french or sourdough bread slices along and some type of fruit. So much cheaper and healthier than the frozen dinners. You can crock pot something and freeze it too. Then you don't have to feel like you are spending your day around the stove. If you work with others that make soup too, you can do an exchange. That way you aren't stuck eating the same soup for a whole week. :D
I made the avocado/ tomato and brown rice for lunch yesterday. All my co-workers were ooohing and ahhhing over what I was eating. I think Pardes has started a trend in my workplace now :DQuote:
Originally Posted by pardes
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:
Originally Posted by rocknrollgirl
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.
I sort of snack throughout the day.
10:00am - fruit & nuts
12:00pm - homemade yogurt w/ honey or blue agave nectar
2:00pm - more fruit & baby carrots
3:30pm - whatever is left
When I'm in training for something, I add some extra carbs like a plain bagel.
I made this last night. Very good! Interesting that I use very, very recipes that use dill. But it made the soup! Thanks.Quote:
Originally Posted by rocknrollgirl
Its not that hard to have left overs. Just double the amount you make for dinner, and voila, you have leftovers.