Q. My issue is that I get tired of the same things all the time. I usually take left over homemade pizza, sandwiches, fruit, trail mix.... but, I've run out of ideas and nothing sounds good. I'm trying to be healthy: organic/natural/non-canned foods when possible. This makes it difficult. Any ideas!?? I'll take them all. Thanks everyone!
A. Whenever I cook - which is about every day, from scratch, usually organic & healthy - I will put some individual portions into a lidded container & freeze it, labeled & dated. That way I always have ready an interesting variety to choose from, whether for lunches or those times I don't feel like cooking.
Usually it's single dishes like lasagna, enchiladas, chicken or beef pot pies (slices or indiv.), quiche (slices or indiv.), jumbo savory corn meal muffins (add cheese, cooked sausage /ham, sauteed onion, corn, green chile), soups (pureed black bean, chicken tortilla, cream of asparagus, gingered butternut squash), spanakopita, etc.
Sometimes I'll put together several items for a frozen meal-to-go, usually an Indian meal with cooked rice, dal, & a curry.
Sometimes I'll make in individual portions in a small dish, besides jumbo muffins, such as pot pies & quiche.
Breakfast burritos are a delicious favorite - they freeze well & easily reheat in a microwave. Because I'm in the southwest of USA, I always have New Mexican green chiles in my freezer (already roasted, peeled & chopped), so I always use that + cooked diced/grated potatoes + sauteed onions + grated cheese (kept in freezer) + cooked bacon or sausage + scrambled eggs, wrapped in a flour tortilla. Sometimes I add chopped tomatoes. Optionally add: refried beans, sauteed bell peppers, mushrooms. Try this large quantity recipe & then eat them whenever you want!
http://allrecipes.com/recipe/southwest-breakfast-burritos/detail.aspx?event8=1&prop24=SR_Title&e11=breakfast%20burrito&e8=Quick%20Search&event10=1&e7=Home%20Page
Bon appetit!
Usually it's single dishes like lasagna, enchiladas, chicken or beef pot pies (slices or indiv.), quiche (slices or indiv.), jumbo savory corn meal muffins (add cheese, cooked sausage /ham, sauteed onion, corn, green chile), soups (pureed black bean, chicken tortilla, cream of asparagus, gingered butternut squash), spanakopita, etc.
Sometimes I'll put together several items for a frozen meal-to-go, usually an Indian meal with cooked rice, dal, & a curry.
Sometimes I'll make in individual portions in a small dish, besides jumbo muffins, such as pot pies & quiche.
Breakfast burritos are a delicious favorite - they freeze well & easily reheat in a microwave. Because I'm in the southwest of USA, I always have New Mexican green chiles in my freezer (already roasted, peeled & chopped), so I always use that + cooked diced/grated potatoes + sauteed onions + grated cheese (kept in freezer) + cooked bacon or sausage + scrambled eggs, wrapped in a flour tortilla. Sometimes I add chopped tomatoes. Optionally add: refried beans, sauteed bell peppers, mushrooms. Try this large quantity recipe & then eat them whenever you want!
http://allrecipes.com/recipe/southwest-breakfast-burritos/detail.aspx?event8=1&prop24=SR_Title&e11=breakfast%20burrito&e8=Quick%20Search&event10=1&e7=Home%20Page
Bon appetit!
I'm on a diet and need ideas on food i can take to work other than sandwiches?
Q. I want to eat more healthily. Have already cut out oil and sugary things from my diet but want to stop eating as much bread. Any ideas on healthy low cal food that could take to work as a packed lunch? Thanks!
I'm not on a specific "diet" just cuttin out the crap!
Happy birthday bettyboop!
I'm not on a specific "diet" just cuttin out the crap!
Happy birthday bettyboop!
A. You can make little home made california rolls. (sushi rolls)
Easy to make and delicious to eat.
You could have your sandwich ingredients made up in a lettuce leaf instead of bread.
If you have access to a fridge and microwave at work, try taking a lunchbox with your left over healthy dinner!
Eating rice cold is generally seen as a big NO NO, but actually its pretty tasty, and I have had pretty serious food poisoning before, but never because of the rice.
So you can make some rice salads, or have rice with a piece of lean meat, and some veges.
Always have a fruit bowl handy, dried nuts, rice crackers... all of which are good for when you get snack cravings.
Make some homemade muesli bars.
Eat flavoured tuna and rice.
South beach diet book has lots of non bread recipes
Easy to make and delicious to eat.
You could have your sandwich ingredients made up in a lettuce leaf instead of bread.
If you have access to a fridge and microwave at work, try taking a lunchbox with your left over healthy dinner!
Eating rice cold is generally seen as a big NO NO, but actually its pretty tasty, and I have had pretty serious food poisoning before, but never because of the rice.
So you can make some rice salads, or have rice with a piece of lean meat, and some veges.
Always have a fruit bowl handy, dried nuts, rice crackers... all of which are good for when you get snack cravings.
Make some homemade muesli bars.
Eat flavoured tuna and rice.
South beach diet book has lots of non bread recipes
What do you use your food processor for and what are your favorite recipes?
Q. I just bought a food processor and I'd like to use it soon. I'm not much of a cook, so I hope it will make it easier for me to prepare some good homemade meals at home. What things do you typically use your food processor for, and what are your favorite (preferably healthy) recipes? Dinner recipes especially -- thanks!
Mine is a large one, by the way - holds 10 cups.
Mine is a large one, by the way - holds 10 cups.
A. Food Processor Recipes You'll Love
1. You can make your own peanut butter or any other nut butter that you like in your processor. Cashews make wonderful nut butter too.
2. Speaking of peanut butter, peanut butter cookies are the easiest recipe in the world: 1 cup sugar, 1 egg, 1 cup peanut butter, and a teaspoon of vanilla if desired. Toss them into your processor; give it a whirl for a few seconds until well mixed. Scoop out a tablespoon of dough and scrap it on the side of the bowl to even the spoon, drop onto a cookie sheet and smash it down with a fork to make the cross hatch design. Bake at 350 degrees for 7 to 9 minutes and you have fabulous, gluten free peanut butter cookies.
3. Make steak sandwiches by chilling, but not freezing, leftover steak in the freezer until firm but not frozen. Slice with your processor and then add to a skillet in which you have been sauteeing bell peppers and onions. Put it all on a sandwich bun, top with jack cheese, and enjoy. I know, who has leftover steak? Plan for this and throw an extra steak or two on the grill next time.
4. Specialty butters are definitely a favorite of mine. In fact, I get ideas from many restaurants, constantly seeking new flavors to spread across bread. Armed with my food processor, making specialty butter has never been so easy. My favorite is basil-garlic butter. By processing a stick of butter with a couple cloves of garlic, I can then add some crushed basil leaves and let it sit in the fridge for a week or so in an air-tight container. Then, it's French bread and wine for dinner. Sometimes I even use it on grilled cheese with mozzarella, sliced tomatoes, and bacon. So delicious!
5. For fresh lemon sherbet, mix equal amounts sugar, milk, and half-and-half with freshly grated lemon rind and some lemon juice. Then pour into a pan and freeze it, covering it for at least two hours. After frozen, use your food processor to blend it until smooth. Four hours in the freezer later, you have a wonderful dessert to go with anything you can cook up!
6. Another great idea is to take blackberries and sugar, blending them with your food processor until they're smooth. Then, pour the mixture through a strainer into a pan and stir in some buttermilk. When frozen, break into chucks and beat with an electric mixer until smooth again, and then pour it back into a pan and cover it until firm. This is a great way to make a cold, berry concoction that the whole family will love, especially on hot summer days. And you can substitute blueberries or raspberries as well!
7. I am a huge fan of chocolate, and my food processor allows me to take melted chocolate chips, some tofu, salt, 3 egg whites, half a cup of sugar, and a quarter cup of water and turn it into a light, chocolaty masterpiece. My chocolate mousse is a favorite amongst all of my friends, and can be topped with either grated chocolate, whipped topping, or both!
8. My 14 cup processor will hold an 18.5 ounce cake mix. I can have the cake ready to bake in less time than it takes me to haul my big mixer out and find the correct beater.
9. I always use my processor to make pie dough. I even chill the bowl and blade in the freezer to help keep my dough chilled and flaky.
10. One of my favorite uses for a food processor is making soup when I've had a hard day. Some chopped onion, garlic, milk, a bit of flour, chicken broth, broccoli, cheese, and pepper can be easily put together to make an excellent meal. After saut�ing the onions and garlic, add all ingredients except milk and flour and cheese, cooking over medium heat for 10 minutes. Afterward, combine with milk and flour and cook an additional 5 minutes, then let cool while adding cheese until it melts. Place in a food processor, and you have smooth, creamy broccoli-cheese soup that can relieve any stress-filled day.
1. You can make your own peanut butter or any other nut butter that you like in your processor. Cashews make wonderful nut butter too.
2. Speaking of peanut butter, peanut butter cookies are the easiest recipe in the world: 1 cup sugar, 1 egg, 1 cup peanut butter, and a teaspoon of vanilla if desired. Toss them into your processor; give it a whirl for a few seconds until well mixed. Scoop out a tablespoon of dough and scrap it on the side of the bowl to even the spoon, drop onto a cookie sheet and smash it down with a fork to make the cross hatch design. Bake at 350 degrees for 7 to 9 minutes and you have fabulous, gluten free peanut butter cookies.
3. Make steak sandwiches by chilling, but not freezing, leftover steak in the freezer until firm but not frozen. Slice with your processor and then add to a skillet in which you have been sauteeing bell peppers and onions. Put it all on a sandwich bun, top with jack cheese, and enjoy. I know, who has leftover steak? Plan for this and throw an extra steak or two on the grill next time.
4. Specialty butters are definitely a favorite of mine. In fact, I get ideas from many restaurants, constantly seeking new flavors to spread across bread. Armed with my food processor, making specialty butter has never been so easy. My favorite is basil-garlic butter. By processing a stick of butter with a couple cloves of garlic, I can then add some crushed basil leaves and let it sit in the fridge for a week or so in an air-tight container. Then, it's French bread and wine for dinner. Sometimes I even use it on grilled cheese with mozzarella, sliced tomatoes, and bacon. So delicious!
5. For fresh lemon sherbet, mix equal amounts sugar, milk, and half-and-half with freshly grated lemon rind and some lemon juice. Then pour into a pan and freeze it, covering it for at least two hours. After frozen, use your food processor to blend it until smooth. Four hours in the freezer later, you have a wonderful dessert to go with anything you can cook up!
6. Another great idea is to take blackberries and sugar, blending them with your food processor until they're smooth. Then, pour the mixture through a strainer into a pan and stir in some buttermilk. When frozen, break into chucks and beat with an electric mixer until smooth again, and then pour it back into a pan and cover it until firm. This is a great way to make a cold, berry concoction that the whole family will love, especially on hot summer days. And you can substitute blueberries or raspberries as well!
7. I am a huge fan of chocolate, and my food processor allows me to take melted chocolate chips, some tofu, salt, 3 egg whites, half a cup of sugar, and a quarter cup of water and turn it into a light, chocolaty masterpiece. My chocolate mousse is a favorite amongst all of my friends, and can be topped with either grated chocolate, whipped topping, or both!
8. My 14 cup processor will hold an 18.5 ounce cake mix. I can have the cake ready to bake in less time than it takes me to haul my big mixer out and find the correct beater.
9. I always use my processor to make pie dough. I even chill the bowl and blade in the freezer to help keep my dough chilled and flaky.
10. One of my favorite uses for a food processor is making soup when I've had a hard day. Some chopped onion, garlic, milk, a bit of flour, chicken broth, broccoli, cheese, and pepper can be easily put together to make an excellent meal. After saut�ing the onions and garlic, add all ingredients except milk and flour and cheese, cooking over medium heat for 10 minutes. Afterward, combine with milk and flour and cook an additional 5 minutes, then let cool while adding cheese until it melts. Place in a food processor, and you have smooth, creamy broccoli-cheese soup that can relieve any stress-filled day.
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