Archive for the ‘Lunch’ Category

Recycling Dinner

As I mentioned before I turned my Turkey Stuffed Peppers into Sloppy Joes the next day for lunch. In our house we love Sloppy Joes. It is always so comforting and delicious. It reminds me of living in San Francisco. I don’t know why but there you go.


So how did I do it?

Easy. I just took a pepper and chopped it up. I put it in a small fry pan and added ½ cup of Amy’s Organic Marinara Sauce, 1 tsp. of Worcestershire Sauce, 1 Tbsp. Dijon Mustard, and a dash of hot sauce. I cooked it until it was gooey. I split it between two sandwich thins and added a slice of soy cheese to mine and Kraft singles to David’s. With a side of pickles yum!!



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Chicken and Apricot

As you may have noticed I hate heat the kitchen up when the AC is pumping. I feel like it is wasteful and I hate to be hot. That means that this has been a week of salads. I made a chicken and apricot salad on Wednesday that I liked a lot. It had some very interesting flavors and all together it was very refreshing.  David said it was just “so, so,” But what does he know. Now that I think about it, he probably didn’t care for the tarragon. He is not a big fan of licorice flavors.

I adapted it from a Cooking Light Recipe. Their version had 5 points and mine had only 3 points!
Chicken and Apricot 2

Chicken and Apricot Salad

4 Servings
3 Points/Serving

14 oz chicken breast tenders
1 Tbsp fresh parsley, chopped
2 Tbsp fresh tarragon, chopped
½ tsp Kosher salt
¼ tsp ground pepper
cooking spray
1 tsp olive oil
4 Tbsp red wine vinegar
2 tsp Dijon mustard
8 cups of salad greens
3 medium apricots, thinly sliced
¼ medium red onion, thinly sliced

  1. Heat your gill up (I used the George Foreman) and sprinkle the chicken with the salt and pepper and herbs, reserving a bit of the herbs to add to the salad greens.
  2. Spray the grill pan with cooking spray and place the chicken on the grill. It takes about 3-4 min per side on a regular grill but the Foreman makes things go much faster.
  3. While the chicken is cooking start making the dressing. In a large bowl combine olive oil vinegar, mustard, and salt and pepper to taste and whisk well.
  4. Add the greens, leftover herbs, apricots, and red onion to the bowl and toss.
  5. Divide the salad between the 4 plates and top with grilled chicken.

This is a great quick meal for a hot summer evening. I hope you like it as much as I did.

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Roast Beef Sandwich

This recipe is from Weight Watchers Five Ingredient 15 Minute Recipes on news stands now. It was so good and so quick and easy. I didn’t change it much I just used more horseradish in my sauce and used the sandwich thins which lowered the point value. It was spicy the way I made it and that is just the way I like it. I served it with a yummy cucumber and tomato salad and a pickle.

Roast Beef Sandwich Dinner

Horseradish Sauce

1/4 cup Best Foods Light Mayo
2 heaping Tbsp prepared horseradish
1/4 tsp ground black pepper
1 pinch kosher salt

1. Combine all the ingredients and mix well.

Roast Beef Sandwich

1 Serving
3 Points/Serving

1 Oroweat sandwich thin (If you haven’t tried these you must)
3 oz thin sliced roast beef
1 tsp horseradish sauce
2 tsp good BBQ sauce

1. Toast the sandwich thin.
2. Pile the roast beef on top and microwave for 20 seconds.
3. Spread the horseradish sauce and BBQ sauce on the bread and enjoy.

The salad was equally as simple and can be made in advance so dinner is ready in a flash when you get home. When I teach till 7:30 a fast dinner is a must.

I am watching Boy Meets Grill and I am totaly inspired to make a Cevechi. Does anyone know a great recipe? Or have you ever tried to make it?

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Sweet Chicken Salad

Half a left over sweet potato with chicken salad on top!!!! Amazing this is one of the most delicious flavor combinations I have ever enjoyed. By the way my chicken salad was just what the doctor ordered. It totally hit the spot.

Speaking of just what the doctor ordered remember how I was sick? Well, I am sure this is what healed me.
Hannah Note
My little niece Hannah missed me at church so she wrote me a letter. How great is that? She is so cute. As my mother-in-law says, “She is very satisfactory.”

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All week I have been craving chicken salad. That is strange for me because I can’t ever remember having or liking chicken salad. I don’t know what came over me. I was thinking cranberries, celery, and mayo. So I started searching online…nothing. I ended up having a veggie burger for lunch.

After dinner tonight I still wanted my chicken salad.


So I made my own recipe.
Chicken Salad
Looks good, right? I think so. I am looking forward to lunch tomorrow. I need to bring it to work so I can take a yoga class at my break. I think this will be just the thing to fill my belly without weighing me down. I was also shocked by the low points calculation. You can have half of the recipe for just 4 points!!

Cranberry Chicken Salad

2 Servings
4 Points/Serving

12.5 oz TJ’s canned chicken
3 stalks celery, chopped
¼ cucumber, cubed
2 Tbsp dried cranberries
3 green onions, sliced
¼ cup Fage 0% Greek yogurt
1 Tbsp reduced fat mayonnaise
½ tsp kosher salt
pepper to taste
1 Tbsp fresh dill
1 Tbsp fresh mint, chopped
1 Tbsp apple cider vinegar

Put all ingredients in a bowl and mix. It turns out to be a little more than 1 cup per serving. I am going to have it with watercress. Yum.

TEASER: Coming soon 1 point oatmeal-antioxidant cookies.

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Shrimp and Quinoa 2
As many of you know David is starting Law School next week!! So, we have been taking advantage of having him home as much as possible. We live in beautiful Southern California and our home is just over the canyon from Malibu. How did we get so lucky?

Beach 1
This salad was the star of our beach picnic this Thursday. It packed nicely in Ziploc containers and was just what my body wanted to eat at the beach. The flavors were light and refreshing and the shrimp and quinoa filled me up without weighing me down. I think this would be a perfect recipe to take to a potluck. Let me know what you think.
Shrimp and Quinoa 1

Shrimp and Quinoa Salad

Servings 6
3 Points/Serving

1 cup quinoa, uncooked
2 cups water
½ tsp salt
½ pound shrimp, pealed, deveined and cooked
½ cup mint, chopped
1 cup parsley, chopped
2 Tbsp red onion, minced
1 medium tomato, diced
2 tsp extra virgin olive oil
juice and zest of one lemon
salt and pepper to taste

  1. Bring water, quinoa, and salt to boil in a saucepan. Reduce to a simmer and cover. Cook about 15 min. until water is absorbed and the look of the grain changes.
  2. Drain into a fine colander.
  3. Add the quinoa and rest of ingredients to a large bowl and mix well to combine.

Each serving is just under a cup but only 3 points. I liked it for lunch with carrots and hummus. You could also double the serving and have it as a whole meal in a bowl.

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Tonight I had a wonderful dinner planned. I was going to roast a pork tenderloin with a paprika spice blend. I have made this dish many times. It is one of our favorites and I was all set to post the recipe with pictures. I cooked the sweet potatoes for tonight while I made a bean salad and marinated tofu for tomorrow. I then pulled out the pork, unwrapped it and…well it smelled funny.  Okay, change of plans.  I can do this. The bean salad became tonight’s dinner.

Impromptu Dinner

It turned out great. I put the bean salad over a bead of spinach and added ¼ cup of purple rice from last night’s Thai food. I served that with the sweet potatoes and dinner was served.

Bean Salad with Balsamic Vinaigrette

Adapted from Cooking Books version of Bean Salad with White Balsamic Vinaigrette from Angela Tunner’s Simply Summer

Serves 8
3 Points/Serving

1 15oz can organic chickpeas, rinsed and drained
1 15oz can organic cannellini beans, rinsed and drained
1 15oz can organic kidney beans, rinsed and drained
2 cloves of garlic, pressed through a garlic press
1 tsp kosher salt
1/3 cup fresh Italian parsley, chopped
2 tsp fresh chives, chopped
1 Tbsp fresh mint, chopped
1 Tbsp extra virgin olive oil
1 ½ Tbsp Dijon mustard
1 ½ Tbsp balsamic vinegar
juice of 1 lemon
a generous amount of pepper

  1. Combine last ten ingredients in a large bowl and whisk together.
  2. Add the drained beans and stir gently so as not to break the beans.
  3. Each serving is 2/3 cup.

Served with rice and spinach

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