Lunch Recipes

Gorgonzola-Buttermilk Pasta with Arugula

admin — Wed, 01 Sep 2010 20:56:51 +0000

1 8-ounce pkg penne pasta, cooked according to package directions (add 1 Tbsp salt and a dash of olive oil in water for taste and to prevent sticking)
1/4 tsp salt
4 ounces Gorgonzola, crumbled
1/2 cup buttermilk
2 Tbsp fresh parsley, chopped
1/4 tsp black pepper
2 cups loosely packed fresh arugula – rinsed, dried and torn
2 Tbsp pine nuts, toasted

1. In a small bowl, stir together the Gorgonzola, buttermilk, parsley, salt and pepper. Pour over the hot, cooked pasta and toss to coat evenly.

2. Add the arugula and toss well. Top with pine nuts and serve immediately.

TIP: Add you favorite bread and top with freshly grated Parmesan cheese.

Turkey Ceasar Focaccia Wedges

admin — Mon, 05 Jul 2010 20:35:01 +0000

Want something quick for lunch without having to go with fast food? This recipe is so quick, made of only a few ingredients, that you will have people rubbing their tummies before they know what happened!

1 pkg (12 oz) cheese or garlic focaccia bread
3 cups torn romaine lettuce
9 oz (about 2 cups) cooked turkey, cut into bite-size strips
1/3 cup reduced-fat creamy Caesar dressing
1/4 cup grated Parmesan cheese
1/4 tsp coarse ground black pepper

1. Cut focaccia bread in half horizontally; set aside.

2. In large bowl, mix remaining ingredients.

3. Spoon turkey mixture evenly onto bottom half of bread. Cover with top half of bread. Cut into 6 wedges to serve.

TIPS: Chicken may be substituted for the turkey.

Navy Bean and Ham Soup

admin — Fri, 19 Feb 2010 22:04:52 +0000

Navy bean soup is one of those hearty winter soups that not only tastes wonderful but fills the house with an exceptional aroma, just like split pea with ham soup. This particula recipe is full of flavor with the use of chicken broth instead of water, and the addition of dice tomatoes. We tried this recipe using diced tomatoes with fire-roasted garlic and it was exceptional! Just remember to limit the garlic cloves so it’s not too overpowering.

Ingredients:
– (1) 16-ounce package dry navy beans
– 9 cups chicken broth
– 2 large, meaty hamhocks
– 2 large onions, diced
– 2 stalks celery, diced
– 2 garlic cloves, crushed
– 2 tablespoons olive oil
– 1 bay leaf
– 1/2 teaspoon salt
– 1/2 teaspoon pepper
– 1/8 teaspoon ground cloves
– (1) 16-ounce can diced tomatoes

Cooking Method
Rinse and soak beans overnight in a bowl filled with water (enough to cover beans).
Drizzle olive oil in a large pot over medium-high heat; cook onions and celery until softened (about 10 minutes) then add garlic, pepper, and cloves. Add chicken broth, ham hocks, and beans to pot; cover and simmer on low for 1-2 hours or until beans are tender. Remove ham hocks and cut meat from bone. Cut meat into smaller, bit-sized pieces and return to soup pot. Discard bones. Add diced tomatoes and salt; simmer an additional 30 minutes. Remove bay leaf, salt to taste and serve to hungry guests!

Chicken Bacon Ranch Wraps

admin — Wed, 09 Sep 2009 22:16:35 +0000

Everytime I make this recipe, I go back to Playa del Carmen where I had a delicious wrap just off 5th Avenue! The ingredients are all things found in your kitchen already, or if not, easily found in your local market. Go ahead and make this recipe that, oddly enough, goes great with a margarita! But then again, when you are in Mexico, what DOESN’T go with a margarita?

2 1/2 cups coarsely shredded deli rotisserie chicken
1 cup shredded Monterey Jack cheese (4 oz)
4 slices cooked bacon, crumbled (about 1/4 cup)
1/4 cup green onions, chopped (optional)
1 cup fat-free ranch dressing
8-inch flour tortillas
4 cups shredded romaine lettuce

1. In a large bowl, mix together all ingredients except tortillas and lettuce. Cover and refrigerate, at least a few hours but up to 3 days.

2. To make 1 wrap, microwave 1/3 cup chicken mixture, or if you plan to use it all at once, simply microwave entire bowl of chicken mixture. Spoon 1/3 cup heated mixture onto tortilla and spread evenly. Top with 1/2 cup shredded lettuce and roll up!

Tips: For a different taste, try using fat-free ceasar dressing in place of the ranch. Also, use your favorite wheat or other types of tortillas.

Company Salad

admin — Thu, 07 May 2009 01:50:26 +0000

“This Company Salad recipe is from a fantastic niece! Everyone insists that I bring it to all of our family gatherings.”

Salad Dressing Ingredients
3/4 cup canola oil
1/4 cup lemon juice
2 minced garlic cloves
1/2 teaspoon salt
1/2 teaspoon pepper

Salad Ingredients2 bunches of Romaine lettuce
2 cups choppe tomatos
1) 3 ounce jar real bacon bits or six strips of bacon, crisply cooked and crumbled
1 cup grated Swiss cheese
1/2 cup grated Parmesan cheese
2/3 cup slivered almonds, toasted
1 cup Caeser-style croutons

Cooking Directions
Prepare the dressing by combining the oil, juice, garlic, salt, and pepper. Mix well and refrigerate until ready to use.
For the salad, rinse, dry, and tear the lettuce leaves into a large bowl. Add the tomatoes, bacon bits, cheeses, almonds and croutons. Toss well. Add the dressing and serve to hungry guests!

Turkey Sandwich with Avocado and Bacon

admin — Thu, 16 Oct 2008 19:28:32 +0000

Photo by ptaillon

Ingredients
1 Croissant or Sourdough bread
6-7 slices of turkey
Lettuce & Tomato
1 Slice of Swiss Cheese
Avocado & Mayo
4 Bacon Slices

Directions
Slice the bread in half and Add the mayo on both side. On the bottom (in order) piece add lettuce, tomato, turkey, swiss, bacon and avocado. Put top bread slice on and eat. Enjoy!