Low calorie lunches

[Cheba_Mami]

i should post something about it i know but lacked the time:

here is a small list of some simple ideas:

* fruits or fruit salads and you don't have to be smart to figure that out, fruits are water based have many vitamins and plenty of antioxidants. It's good too to mix and match, to vary with apples, oranges, peaches, pears, strawberries - let it depend on the season and place where you are. It does require some time to make a salad.

* bread with low calorie cheese, low calorie chicken fillet, turkey, or different types of cheeses for the vegetarians. Vary as much as you wish with slices of tomatoes, carrots, lettuce and onions on top of the cheese
- or low calorie fruitspread.

* bisquits & crackers: there are plenty of different types but dry does not look fancy and does not taste that good, thus keep a thin layer of cheese between the two plus some tomatoes, cucumbers, onions etc. to make it like a healthy snack

* dried fruits as a little extra, such as algerian dates, raisins, prunes, peaches (not too much!)

* some mixed nuts like almonds, hazelnuts, cashews but again not too much

* packed fruit juices or mixed mineral-fruit drinks if fresh is not easy to get

* tuna salad/ salmon salad, made at home and stored cool; make sure not to mix it with too much fat containing sauces
*salad based on olives and feta cheese:


Salad is a light meal - or part of a larger meal - consisting of mixed vegetables (usually including at least one leaf vegetable) or fruit, often with a dressing or sauce, occasionally nuts and the possibility of meat/fish/cheese on the side. It is usually seen as a healthy dish, although not always low in calories, salt, sugar, or fat due to the dressing that is often added.

The word "salad" comes from the French salade of the same meaning, from the Latin salata, "salty", from sal, "salt". (See also sauce, salsa, sausage.)

[Cheba_Mami]

LOW-CALORIE FRUIT SPREAD [for bread and bisquits] from cooks.com

Fruit
Unflavored gelatin
Low-calorie sweetener

Puree your choice of fresh or frozen fruit in a blender, food processor or food mill. Bring the puree to a simmer on low heat, then stir in 1 teaspoon unflavored gelatin that has been softened in 1 tablespoon cold water for each cup of puree. Stir and simmer until gelatin is thoroughly dissolved. If desired, add non-calorie sweetener to taste. Chill until thickened. Refrigerate in covered container and use it within two weeks.

LOW FAT, LOW CHOLESTEROL DIET SALAD
DRESSING [for the salads]

2 tbsp. sugar substitute
1/2 tsp. dry mustard
1/4 c. vegetable oil
1/2 tsp. salt
1/4 c. vinegar
2 tbsp. cornstarch
1 c. cold water

In bowl, combine sugar substitute, dry mustard, vegetable oil, salt, and vinegar. In small saucepan, combine cornstarch and water; cook and stir over low heat until thick and clear. Remove from heat and continue stirring about 1 minute. Pour hot mixture over ingredients in bowl. Beat vigorously with rotary beater until smooth. Add dash of paprika or 1 drop of yellow food coloring, if desired. 1 1/2 cups. 1 tablespoon = 30 calories.

[Cheba_Mami]

SIMPLE ITALIAN TUNA SANDWICH

1 (6 oz.) can Italian dark tuna
3-4 tablespoons extra virgin olive oil
1/2 small onion, chopped
1/4 1/2 stalk of celery, chopped
1/2 tomato, seeded and chopped
6 or 7 black olives, chopped or sliced thin
1 teaspoon balsamic or wine vinegar

NOTE: If you're not going to use Italian tuna (such as Pastene or Tonno), don't bother making this salad. It just won't taste right.
1, Drain off the oil that the tuna is packed in.

2. Place the tuna in a small bowl. Add the olive oil, and break up the tuna, mixing it together with the oil.

3. Add the chopped onion, celery, tomato, and olives, and vinegar.

4. Mix everything thoroughly.

Will make 2 or 3 sandwiches, depending on type and size of bread slices.

Submitted by: GUY MATTIA

[Cheba_Mami]

SANDWICH NICOISE

1 lg. roasted red bell pepper
1 8" round French or Italian bread loaf
1/3 c. olive oil
2 tbsp. red wine vinegar
1 tbsp. minced fresh basil or 1 tsp. dried basil
2 garlic cloves, minced
6 anchovy fillet
4 hard boiled eggs, sliced
2 med. tomato, sliced
1 (6 1/2 oz.) can oil packed tuna, drained
8 oil-cured black olives, halved & pitted
1/4 c. fresh parsley, minced
Pepper

Cut bread in half horizontally. Remove the center of each half leaving a 1 inch thick bread shell. Combine oil, vinegar, basil and garlic. Brush bread shells with dressing. Layer remaining ingredients in bottom of bread shell, season with pepper. Cover with top half and press. Wrap tightly in foil. Cover with a 3-5 pound weight and refrigerate 30 minutes. Cut into wedges. Serves 6.
p.s. do not use too much eggs, it contains lots of cholesterol.

[sania]

Sandwitch nicoise is the one for me, without 'tuna'

[Cheba_Mami]

ah yes, vegeterians can ajust

Fruitsalades takes time to make but are sooo tasty, and what fruit? let it depend on the season.

spring and summer: strawberries, apples, peaches, and watermelon ( i tried the last, cubes, washed, seeds removed and closed thightly in the morning, kept it in the fridge in my office and it was soo cooling & tasty in the hot sun during the lunch)

[Cheba_Mami]

list of stuff:

1/2 courgette in slices
small spoon olive oil
very small spoon dried thyme or spice
2 pieces of bread, can be italian can be normal sandwiches
75 gram smoked salmon
2 small pieces of citron
pepper and salt to taste (less than half a small spoon is healthy)


How to prepare:
put the courgette slices with olive oil and salt and pepper + thyme if wished. roast it on a hot grill for a few minutes (do not let it get very dark, thus keep an eye on it)
roast the bread few minutes and put the smoked salmon on it.
add the courgette slices and small pieces of citrone if wished.

let it cool (but do not dry out) and wrap in aluminiumfoil to keep it fresh, for the lunch.

salmon can be replaced by fresh olives and cheese or fresh tomatoes (wash and seeds removed).

by gerlinea.be/documents/receptenpaginas/lunch.xml