Lunch Ideas [via fitness magazine]

Chili and Chips

Ingredients

1 cup canned turkey or vegetarian chili

1 1/2 cups frozen broccoli

3 tablespoons shredded cheddar cheese

1/4 cup crushed corn chips

Make It

Mix together chili and broccoli and microwave for about 5 minutes, until broccoli is tender. Top chili mixture with shredded cheese and crushed chips.

Pizza Burger

Ingredients

1 vegetarian burger

1 whole-grain hamburger bun

2 tablespoons canned pizza sauce

1 slice part-skim mozzarella cheese

2 tablespoons chopped fresh basil

1 small apple

Make It

Warm burger and place on bun; top with pizza sauce and cheese. Microwave sandwich for 20 to 30 seconds to melt cheese; add fresh basil. Serve with apple on the side.

Grilled Cheese with Turkey and Tomato

Ingredients

2 slices whole-grain bread

1 slice cheddar cheese

2 ounces sliced turkey

1 slice tomato

Cooking spray

1/2 cup pea pods

2 tablespoons low-fat ranch dressing

Make It

Make sandwich with bread, cheese, turkey, and tomato. Coat a skillet with cooking spray and toast sandwich for about 3 minutes on each side, until bread is golden brown and cheese is melted. Serve with pea pods and ranch dressing.

Spicy Bean and Guacamole Burritos

Ingredients

1/2 cup canned low-fat refried beans

1/4 cup salsa

3 tablespoons prepared guacamole

1 cup shredded romaine lettuce

2 small (6-inch) whole-grain tortillas

1 cup red grapes

Make It

Stir together beans and salsa. Microwave for 1 to 2 minutes. Place warm bean mixture, guacamole, and lettuce on tortillas and roll up. Serve with grapes on the side.

Curried Tuna & Apple Pita

from trainer for healthy meal

• Mix 3 oz can tuna + 1/4 chopped, unpeeled apple + 2 tbsp greek yogurt + 1/4 tsp curry powder + 1/2 tsp dijon mustard + 1/2 tbsp chopped unsalted peanuts + sea salt
• Line whole-wheat pita with shredded lettuce and spoon in the tuna salad

Zucchini Carpaccio

Found on Framed Cooks

Zucchini Carpaccio, from Bon Appetit

• 5 medium zucchini, trimmed

• Coarse kosher salt

• Freshly ground black pepper

• 2 green onions, thinly sliced

• 3 tablespoons fresh lemon juice

• 3 tablespoons extra-virgin olive oil

• One cup ricotta cheese, preferably fresh

• 2 tablespoons chopped fresh basil

1. Using knife or mandoline slicer, cut zucchini into paper-thin rounds.

2. Arrange rounds, slightly overlapping, on large platter. Sprinkle lightly with coarse salt and pepper, then green onions.

3. Whisk lemon juice and oil in small bowl. Drizzle dressing evenly over zucchini.

4. Drop small spoonfuls of cheese all over zucchini. Sprinkle with basil and serve.

Monte Cristo

Ingredients to serve four:
Ultra thin sliced deli meat of your choice
Cheese or combination of cheeses of your choice. Sliced or shredded. Same diff.
Pillsbury Crescent rolls. One can makes four sandwiches. Plan accordingly.
Jam. We are boysenberry fans here, but raspberry or strawberry would work fine too. But boysenberry is better.
Powdered sugar.

Line your baking sheet with foil.
Spray it with Pam.
These guys tend to stick, or the cheese melts out the sides. Who wants to scrape melted cheese?
Unroll the crescent rolls, making sure to keep them in rectangles. See how two triangles make a rectangle? Your high school geometry teacher was right, you will use it in the future.
With your finger, lightly press together the seams where the triangles meet.

Sprinkle or tear the cheese so it fits on each rectangle.
Layer on a few pieces of meat.

Fold over the neat little pile of cheese and meat.
Seal edges by pressing down with your fingers.

Bake until golden brown at 375º for 15-18 minutes.
(Aren't you glad you used foil?)

Serve with a dusting of powdered sugar and a heaping spoonful of jam.
From http://www.joyshope.com/

Crunchy Baked Mozzarella Sticks

1 egg

2 tsp water

1/3 cup panko (japanese bread crumb)

1 tsp itallian seasoning salt/pepper

4 pieces mozzarella string cheese

1 tbs flour

handful raw sugar snap peas

1. beat egg and water 2. coat cheese in flour, dip in egg, dip into panko, itallian, pepper 3. cover and chill for 4 hours 4. bake 450 for 5 minutes 5. serve with snap peas