healthy sandwich maker recipes image
Skylark
I have four papers that are each going to be in excess of forty pages to finish writing in addition to final exams to prepare for, so I'm planning to become a part-time hermit the next few weeks and have all weekday lunches and snacks in my room while working. I am fortunate to live in a sorority house that has a wonderful chef who makes dinner for us, so I'll continue to dine with my friends at night, but am going to skip eating out for lunch and snacks as much as possible until the end of the quarter. I'm planning a trip to Trader Joe's on Thursday to stock up on groceries, and am hoping to get suggestions for simple, healthy meals to make during my upcoming self-imposed solitary confinement sentence. I've been making either a fruit smoothie or corn on the cob and a salad whenever I stay in for lunch, but I think I need to diversify my diet a little.
What snacks and foods do you keep in your dorm room? What meals do you make most often? If you have a meal plan, how frequently do you eat in your room instead of in a dining hall or elsewhere?
I'd also welcome answers from non-students who might be able to provide recipes or ideas for relatively healthy vegetarian meals and snacks that I could make in my little room. I have a mini-fridge, blender, microwave, coffee maker, and a nifty toaster oven with a four-slice toaster built in, so I could set my culinary goals a bit higher than animal cracker and yogurt parfaits or smoothies.
Bonus Question ~ How much longer do you have until winter break? : )
Answer
hey- ouch! 4 papers! >.<
btw, 'a smoothie or corn on the cob' is NOT lunch!! does your mother know????? :D
when i first left home i survived for ages on a sophisticated diet of crisps, cheddar cheese on digestive biscuts (heaven) and milkshakes, and had ice cream and pizza for breakfast simply because i could (oh, youthful rebellion -_-). food groups- covered.
anyway, on my foundation course(pre uni) and first year i was in a house share, where my lovely house mate harriet introduced me to her sandwich toaster. i then graduated to living off bread with ANYTHING made molten and delish inbetween said bread. its actually a classic student staple- warm/hotter than the sun if you add chutney/tomatoes, so good in winter, and easy and quick. you can make a bunch then stack them sideways (otherwise the bottoms tend to get soft if left on a plate)- cheese, even avocado is fine, pesto mmmmm all becomes perfection. if you like toast, you will LOVE toasted sandwiches!! it seals the filling inside and is just *magical*.
~now i live alone and im more adult (ha!) i still dont really cook much unless i have someone round. busy food- soft wraps- im not sure what youd call them in the US- tortilla wraps? the soft wrap thingies- grill lightly then add hummous, baby spinich, watercress, rocket etc. chop some peppers, or add grilled from a jar.
~a good salad is grated carrot (some blenders can manage this), with sultanas, and a dressing of lemon and olive oil (not extra virgine)- its very sweet. roast chopped carrots in a pan covered w foil; makes a nice mash. stir in normal mash stuff- butter, cream, cheese, tofu etc, and sprinkle some chopped watercress or spinich.
~hummous is pretty cool cos you can add almost anything to it, and change its flavour beautifully, but its a good, filling, healthy carb. try pomegranete seeds (honestly!!), pesto, blitz with some sundried toms, or paste, avos too are good- good oils, but also filling. if you buy too many you can blitz one up w soy etc milk and grated nutmeg (sounds vile, tastes incredible), for a smoothie.
~scatter some assorted nuts on a tray and roast them- shake the pan to get them even; about 3 mins. drizzle some oil over then, and season. there are really nice tubs of nuts and seeds done this way from wholefoods etc, but its easy to make your own.
~once in a while i treat myself to a ciabatta sarnie~ lightly toast a split loaf, then top with blue cheese- return to the grill til it starts to bubble. spread pesto over it and slices of tomato. SOOOOO good i want to marry it. bruschetta is also good, and you can eat the filling as a salad- chopped toms, garlic, basil and torn mozarella, w a splash of olive oil.
end of term is now as im off sick. catching up w Neighbours. i know, right- you're impressed w my stella levels of sophisticaton!
good luck with your work! X
hey- ouch! 4 papers! >.<
btw, 'a smoothie or corn on the cob' is NOT lunch!! does your mother know????? :D
when i first left home i survived for ages on a sophisticated diet of crisps, cheddar cheese on digestive biscuts (heaven) and milkshakes, and had ice cream and pizza for breakfast simply because i could (oh, youthful rebellion -_-). food groups- covered.
anyway, on my foundation course(pre uni) and first year i was in a house share, where my lovely house mate harriet introduced me to her sandwich toaster. i then graduated to living off bread with ANYTHING made molten and delish inbetween said bread. its actually a classic student staple- warm/hotter than the sun if you add chutney/tomatoes, so good in winter, and easy and quick. you can make a bunch then stack them sideways (otherwise the bottoms tend to get soft if left on a plate)- cheese, even avocado is fine, pesto mmmmm all becomes perfection. if you like toast, you will LOVE toasted sandwiches!! it seals the filling inside and is just *magical*.
~now i live alone and im more adult (ha!) i still dont really cook much unless i have someone round. busy food- soft wraps- im not sure what youd call them in the US- tortilla wraps? the soft wrap thingies- grill lightly then add hummous, baby spinich, watercress, rocket etc. chop some peppers, or add grilled from a jar.
~a good salad is grated carrot (some blenders can manage this), with sultanas, and a dressing of lemon and olive oil (not extra virgine)- its very sweet. roast chopped carrots in a pan covered w foil; makes a nice mash. stir in normal mash stuff- butter, cream, cheese, tofu etc, and sprinkle some chopped watercress or spinich.
~hummous is pretty cool cos you can add almost anything to it, and change its flavour beautifully, but its a good, filling, healthy carb. try pomegranete seeds (honestly!!), pesto, blitz with some sundried toms, or paste, avos too are good- good oils, but also filling. if you buy too many you can blitz one up w soy etc milk and grated nutmeg (sounds vile, tastes incredible), for a smoothie.
~scatter some assorted nuts on a tray and roast them- shake the pan to get them even; about 3 mins. drizzle some oil over then, and season. there are really nice tubs of nuts and seeds done this way from wholefoods etc, but its easy to make your own.
~once in a while i treat myself to a ciabatta sarnie~ lightly toast a split loaf, then top with blue cheese- return to the grill til it starts to bubble. spread pesto over it and slices of tomato. SOOOOO good i want to marry it. bruschetta is also good, and you can eat the filling as a salad- chopped toms, garlic, basil and torn mozarella, w a splash of olive oil.
end of term is now as im off sick. catching up w Neighbours. i know, right- you're impressed w my stella levels of sophisticaton!
good luck with your work! X
Is it possible to make healthy ice cream?
xXxCCHILLx
Can you make homemade icecream healthy enough were you can eat it everyday and not have to worry about it being bad for you and gaining weight from it? Using an icecream maker
Answer
Yes it is possible to make Healthy Homemade Ice Cream.
===========================================
Cherry & White Chocolate Chunk Ice Cream
Ingredients
1 1/2 teaspoons unflavored gelatin
1 tablespoon water
3 cups low-fat milk, divided
3 large egg yolks
1 14-ounce can nonfat sweetened condensed milk
1/4 cup unsweetened cocoa powder
2 ounces chopped unsweetened chocolate
1/2 cup fresh or frozen chopped cherries
1/2 cup white chocolate chunks
Preparation
Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you make the base for the ice cream.
Pour 1 1/2 cups milk into a large saucepan. Add cocoa and chocolate to the milk.
Heat the milk mixture over medium heat until steaming. Whisk egg yolks and condensed milk in a medium bowl. Gradually pour in the hot milk, whisking until blended. Return the mixture to the pan and cook over medium heat, stirring with a wooden spoon, until the back of the spoon is lightly coated, 3 to 5 minutes. Do not bring to a boil or the custard will curdle.
Strain the custard through a fine-mesh sieve into a clean large bowl. Add the softened gelatin and whisk until melted. Whisk in the remaining 1 1/2 cups milk. Cover and refrigerate until chilled, at least 2 hours.
Whisk the ice cream mixture and pour into the canister of an ice cream maker. Freeze according to manufacturer’s directions. During the last 5 minutes of freezing, add cherries and white chocolate chunks to the ice cream maker. If necessary, place the ice cream in the freezer to firm up before serving.
Nutrition
Per serving: 307 calories; 10 g fat ( 6 g sat , 3 g mono ); 91 mg cholesterol; 47 g carbohydrates; 11 g protein; 2 g fiber; 115 mg sodium; 627 mg potassium.
http://www.eatingwell.com/recipes/cherry_white_chocolate_chunk_ice_cream.html
****************************************************************
Chocolate Cookie & Walnut Crunch Ice Cream
Ingredients
1 1/2 teaspoons unflavored gelatin
1 tablespoon water
3 cups low-fat milk, divided
3 large egg yolks
1 14-ounce can nonfat sweetened condensed milk
1/4 cup unsweetened cocoa powder
2 ounces chopped unsweetened chocolate
3/4 cup chopped chocolate sandwich (or wafer) cookies
1/4 cup chopped toasted walnuts, (see Tip)
Preparation
Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you make the base for the ice cream.
Pour 1 1/2 cups milk into a large saucepan. Add cocoa and chocolate to the milk.
Heat the milk mixture over medium heat until steaming. Whisk egg yolks and condensed milk in a medium bowl. Gradually pour in the hot milk, whisking until blended. Return the mixture to the pan and cook over medium heat, stirring with a wooden spoon, until the back of the spoon is lightly coated, 3 to 5 minutes. Do not bring to a boil or the custard will curdle.
Strain the custard through a fine-mesh sieve into a clean large bowl. Add the softened gelatin and whisk until melted. Whisk in the remaining 1 1/2 cups milk. Cover and refrigerate until chilled, at least 2 hours.
Whisk the ice cream mixture and pour into the canister of an ice cream maker. Freeze according to manufacturer’s directions. During the last 5 minutes of freezing, add chopped cookies and walnuts to the ice cream maker. If necessary, place the ice cream in the freezer to firm up before serving.
Tips & Notes
Make Ahead Tip: Store in an airtight container in the freezer for up to 1 week. | Equipment: Ice cream maker
Tip: Toasting chopped nuts: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. Cool toasted nuts completely before adding them to the ice cream maker.
Nutrition
Per serving: 308 calories; 11 g fat ( 4 g sat , 3 g mono ); 89 mg cholesterol; 46 g carbohydrates; 11 g protein; 3 g fiber; 151 mg sodium; 607 mg potassium.
http://www.eatingwell.com/recipes/chocolate_cookie_walnut_crunch_ice_cream.html
***************************************************************************
Key Lime Pie Ice Cream
Ingredients
1 1/2 cups 2% reduced-fat milk
1/2 cup bottled Key lime juice (such as Nellie and Joe's)
1/2 cup whipping cream
Dash of salt
1 (14-ounce) can fat-free sweetened condensed milk
6 graham crackers (1 1/2 cookie sheets), coarsely crushed, divided
Key lime wedges (optional)
Preparation
Combine first 5 ingredients, stirring with a whisk. Pour mixture into freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions. Stir 1/3 cup graham crackers into ice cream. Spoon ice cream into a freezer-safe container, and cover and freeze for 1 hour or until firm. Sprinkle each serving with 1 teaspoon graham crackers. Garnish with lime wedges, if desired.
http://www.health.com/health/recipe/0,,10000000682960,00.html
Yes it is possible to make Healthy Homemade Ice Cream.
===========================================
Cherry & White Chocolate Chunk Ice Cream
Ingredients
1 1/2 teaspoons unflavored gelatin
1 tablespoon water
3 cups low-fat milk, divided
3 large egg yolks
1 14-ounce can nonfat sweetened condensed milk
1/4 cup unsweetened cocoa powder
2 ounces chopped unsweetened chocolate
1/2 cup fresh or frozen chopped cherries
1/2 cup white chocolate chunks
Preparation
Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you make the base for the ice cream.
Pour 1 1/2 cups milk into a large saucepan. Add cocoa and chocolate to the milk.
Heat the milk mixture over medium heat until steaming. Whisk egg yolks and condensed milk in a medium bowl. Gradually pour in the hot milk, whisking until blended. Return the mixture to the pan and cook over medium heat, stirring with a wooden spoon, until the back of the spoon is lightly coated, 3 to 5 minutes. Do not bring to a boil or the custard will curdle.
Strain the custard through a fine-mesh sieve into a clean large bowl. Add the softened gelatin and whisk until melted. Whisk in the remaining 1 1/2 cups milk. Cover and refrigerate until chilled, at least 2 hours.
Whisk the ice cream mixture and pour into the canister of an ice cream maker. Freeze according to manufacturer’s directions. During the last 5 minutes of freezing, add cherries and white chocolate chunks to the ice cream maker. If necessary, place the ice cream in the freezer to firm up before serving.
Nutrition
Per serving: 307 calories; 10 g fat ( 6 g sat , 3 g mono ); 91 mg cholesterol; 47 g carbohydrates; 11 g protein; 2 g fiber; 115 mg sodium; 627 mg potassium.
http://www.eatingwell.com/recipes/cherry_white_chocolate_chunk_ice_cream.html
****************************************************************
Chocolate Cookie & Walnut Crunch Ice Cream
Ingredients
1 1/2 teaspoons unflavored gelatin
1 tablespoon water
3 cups low-fat milk, divided
3 large egg yolks
1 14-ounce can nonfat sweetened condensed milk
1/4 cup unsweetened cocoa powder
2 ounces chopped unsweetened chocolate
3/4 cup chopped chocolate sandwich (or wafer) cookies
1/4 cup chopped toasted walnuts, (see Tip)
Preparation
Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you make the base for the ice cream.
Pour 1 1/2 cups milk into a large saucepan. Add cocoa and chocolate to the milk.
Heat the milk mixture over medium heat until steaming. Whisk egg yolks and condensed milk in a medium bowl. Gradually pour in the hot milk, whisking until blended. Return the mixture to the pan and cook over medium heat, stirring with a wooden spoon, until the back of the spoon is lightly coated, 3 to 5 minutes. Do not bring to a boil or the custard will curdle.
Strain the custard through a fine-mesh sieve into a clean large bowl. Add the softened gelatin and whisk until melted. Whisk in the remaining 1 1/2 cups milk. Cover and refrigerate until chilled, at least 2 hours.
Whisk the ice cream mixture and pour into the canister of an ice cream maker. Freeze according to manufacturer’s directions. During the last 5 minutes of freezing, add chopped cookies and walnuts to the ice cream maker. If necessary, place the ice cream in the freezer to firm up before serving.
Tips & Notes
Make Ahead Tip: Store in an airtight container in the freezer for up to 1 week. | Equipment: Ice cream maker
Tip: Toasting chopped nuts: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. Cool toasted nuts completely before adding them to the ice cream maker.
Nutrition
Per serving: 308 calories; 11 g fat ( 4 g sat , 3 g mono ); 89 mg cholesterol; 46 g carbohydrates; 11 g protein; 3 g fiber; 151 mg sodium; 607 mg potassium.
http://www.eatingwell.com/recipes/chocolate_cookie_walnut_crunch_ice_cream.html
***************************************************************************
Key Lime Pie Ice Cream
Ingredients
1 1/2 cups 2% reduced-fat milk
1/2 cup bottled Key lime juice (such as Nellie and Joe's)
1/2 cup whipping cream
Dash of salt
1 (14-ounce) can fat-free sweetened condensed milk
6 graham crackers (1 1/2 cookie sheets), coarsely crushed, divided
Key lime wedges (optional)
Preparation
Combine first 5 ingredients, stirring with a whisk. Pour mixture into freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions. Stir 1/3 cup graham crackers into ice cream. Spoon ice cream into a freezer-safe container, and cover and freeze for 1 hour or until firm. Sprinkle each serving with 1 teaspoon graham crackers. Garnish with lime wedges, if desired.
http://www.health.com/health/recipe/0,,10000000682960,00.html
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