Healthy Lunch Recipes




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Healthy Lunch Recipes for you.

Posted by admin on February 25, 2009

Browse around to find the best and healthiest lunch recipes.

You will find something to your tastes, whether you’re in a hurry or need to cater for the whole family.

Have fun !

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apricot bread pudding

Posted by admin on June 18, 2010

apricot bread pudding

Apricot Bread Pudding

7 ounces whole eggs
15 ounces granulated sugar
1 ounce vanilla
extract
2 1/2 tablespoons ground nutmeg
1 1/2 teaspoons ground allspice
2
pounds day-old whole wheat bread cut into 1-inch cubes (2 loaves)
6 ounces raisins
3 ounces egg yolks
1 1/2
tablespoons lemon peel, grated
2 1/2 tablespoons ground cinnamon
68 ounces milk
1 (#10)
can apricot halves, drained and cut in half
Heavy cream, for garnish

Combine eggs and yolks. Add sugar, butter, vanilla extract, lemon peel and spices. Beat until well blended. Stir in milk; set aside.

Place bread, apricots and raisins in large bowl. Stir in egg mixture; let stand 30 minutes, stirring occasionally.

Divide mixture evenly among three buttered hotel pans (12 x 10 x 2-inches).

Bake at 325 degrees F for about 70 minutes, until set and golden brown. Cut into squares.

Serve warm or cold, with cream or whipped cream, as desired.

Serves 60.

One of the many ways of managing peers is to knock them down so heavily, whenever we find them on their wrong foot, that they loose the courage of raising their voice when we are wrong. — B. J. Gupta

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        Pineapple-Peach Salad

        Posted by admin on June 15, 2010

        Pineapple-Peach Salad

        6 Pineapple slices, fresh

        -lettuce 24 Slices yellow peaches,

        -fresh, -strawberries, cut in -quarters -watercress -mayonnaise Arrange pineapple slices on lettuce. Place four peach slices on each slice of pineapple in pinwheel fashion. Garnish with strawberries, watercress and mayonnaise. Makes 6 servings.

        If love is the answer, could you please rephrase the question — Edith Ann

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            ambrosia

            Posted by admin on June 9, 2010

            ambrosia

            Ambrosia

            Posted by Robin in MA at recipegoldmine.com 8/14/02 1:27:17 pm

            This is a recipe that my mom has been making for years so I don know where it originally came from.

            1 box Jell-O tapioca
            1 (16 ounce) can fruit cocktail drained
            1 small can crushed pineapple, drained or
                1 small can mandarin oranges, drained
            1 pint heavy cream
            1 cup miniature marshmallows
            1/2 cup shredded coconut (optional)

            Cook tapioca pudding as directed on box and set aside to cool.

            When pudding is cooled, stir in drained fruit and marshmallows.

            Whip heavy cream. Fold cream gently into pudding/fruit mixture. Stir in coconut if desired. Refrigerate for at least a couple of hours.

            Before everything else, getting ready is the secret of success. — Henry Ford

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                    CHICKEN FRIED STEAK AND GRAVY

                    Posted by admin on June 1, 2010

                    CHICKEN FRIED STEAK AND GRAVY

                    Ingredients
                      
                    4poundround steak, 1/2-inch thick
                    1cupmilk
                    1cupflour, unbleached
                    4teaspoonblack pepper
                    4teaspoonsalt 1 x milk
                      
                    4tablespoonfat
                    4tablespoonflour, unbleached
                    1qtmilk
                    1salt, to taste
                    1pepper, to taste

                    Directions:

                    Tenderize round steak. Dip in milk and then flour, salt and pepper to taste.
                    Fry in deep fat at approcimately 375 Degrees F. until golden brown. After
                    steak is done, pour off fat leaving about 4 T in pan. Add 4 T flour. Stir
                    until smooth. Add 1 qt milk. Stir and cook until thickened for steak gravy.
                    Enjoy!


                    I am treating you as my friend, asking you to share my present minuses in the hope that I can ask you to share my future pluses. — Katherine Mansfield

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                              Scotch Scones

                              Posted by admin on May 28, 2010

                              Scotch Scones

                              Ingredients
                              1 1/2cupsifted flour, all-purpose
                              1tablespoonbaking powder
                              3/4teaspoonsalt
                              1/4cupsugar
                              1/3cupshortening
                              1/2cupquaker oats, uncooked (quick or old-fashioned)
                              1/4cupcurrants
                              2/3cupmilk

                              Directions:

                              Sift together flour, baking powder, salt and sugar into bowl. Cut in shortening until mixture resembles coarse crumbs. Stir in oats and currants. Add milk; stir only until dry ingredients are moistened.

                              Turn out on lightly floured board or counter. Knead gently a few seconds. Roll out to 1/4 inch thickness. Cut with floured diamond-shaped cutter. Brush lightly with melted butter; sprinkle with sugar. Place on ungreased cookie sheet.

                              Bake in preheated hot oven (425 F.) 12 to 15 minutes. Serve piping hot.

                              A good man does not spy around for the black spots in others, but presses unswervingly on towards his mark. — Marcus Aelius Aurelius

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                                      Autumn Squash

                                      Posted by admin on May 12, 2010

                                      Autumn Squash

                                      1 sm Butternut squash

                                      2 ea Slices cubed white bread

                                      2 ea Green apples

                                      1 ts Salt

                                      1 md Onion; chopped

                                      1/4 ts Pepper

                                      1 pn Rosemary

                                      2 ea Egg yolks

                                      1 pn Marjoram

                                      1/4 c Heavy cream

                                      1 qt Chicken stock

                                      Use a small butternut squash, approximately 1 lb unpeeled, cut in half and seeded. Green apples should be peeled, cored and chopped. Combine squash, apples, onions, herbs, chicken stock, bread cubes, salt and pepper in heavy sauce pan. Bring to a boil and simmer uncovered 30-45 minutes. Scoop out flesh of squash and discard the skins. Return pulp to sauce pan. Puree the bisque in a blender until smooth. Return to sauce pan. In a small bowl, beat egg yolks and cream together. Beat in a small amount of the hot bisque, then return to the saucepan. Heat but do not boil.

                                      Its never to late to have a happy childhood. — Wayne W Dyer

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                                              Turkey Salad with Fruit

                                              Posted by admin on May 11, 2010

                                              Turkey Salad with Fruit

                                              3 c Cooked Turkey; Cut Up

                                              3/4 c Green Grapes; Sliced

                                              11 oz Mandarin Orange Segments;

                                              -Drained, 1 Can 8 oz Water Chestnuts; Sliced,

                                              -Drained, 1 Can 2 md Celery Stalks; Sliced, About

                                              -1 Cup 2 lg Green Onions; Thinly Sliced

                                              2/3 c Peach, Orange, Or Lemon

                                              -Low Fat Yogurt, 6 ounces 2 tb Soy Sauce

                                              Mixed Salad Greens Mix the turkey, grapes, orange segments, water chestnuts, celery and onions in a large bowl, blending well. Mix the yogurt and soy sauce, blending well. Pour over the turkey mixture and toss. Cover and refrigerate for about 2 hours or until well chilled. Serve on the salad greens. Nutrition Information Per Serving: Calories: 215 Protein: 23 Grams Carbohydrates: 20 Grams Fat: 5 Grams Cholesterol: 60 Milligrams Sodium: 430 Milligrams Potassium: 500 Milligrams

                                              Posted by Rich Harper

                                              America is closer to the year 2 than anywhere else on earth. — David Frost

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                                                      The Best Egg Salad

                                                      Posted by admin on May 9, 2010

                                                      The Best Egg Salad

                                                      3/4 cup mayonnaise

                                                      1/4 cup sour cream

                                                      3 tablespoons Dijon mustard

                                                      1/4 teaspoon Hungarian paprika — sweet or hot

                                                      12 large eggs — hard-boiled, peeled

                                                      – and chopped 8 ounces thick-cut bacon — cooked crisp and

                                                      – crumbled 6 scallions — minced

                                                      2 tablespoons prepared white horseradish — or to taste

                                                      salt — to taste pepper — freshly ground, to — taste

                                                      In a small bowl, whisk together the mayonnaise, sour cream, mustard and paprika. In a medium bowl, combine the eggs, bacon and scallions, and stir in as much of the mayonnaise dressing as you like. Add horseradish and salt and pepper to taste.

                                                      Notes: Serve on white, Pumpernickel or rye. From Ann Hodgmans BEAT THAT! COOKBOOK, 1995, Chapters Publishing Ltd., ISBN 1-881527-92-1, page 62.

                                                      Typos by K. Hudson Lipin, 09/04/98

                                                      Always set high value on spontaneous kindness. He whose inclination prompts him to cultivate your friendship of his own accord will love you more than one whom you have been at pains to attach to you. — Samuel Johnson

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                                                        creamy potato soup

                                                        Posted by admin on May 9, 2010

                                                        creamy potato soup

                                                        Creamy Potato Soup

                                                        2 cups/500 ml. chopped red potatoes
                                                        1 cup/250 ml. chopped celery
                                                        1 cup/250 ml. chopped carrots
                                                        1 teaspoon/5 ml. Watkins Minced Green Onion
                                                        1 cup/250 ml. Watkins Cream Soup Base
                                                        1/2 cup/125 ml. flour
                                                        2 cups/500 ml. milk
                                                        Water
                                                        1 teaspoon/5 ml. Watkins Bacon Onion Snack & Dip Seasoning

                                                        Boil potato, celery, carrots and minced green onion in 1 quart water for 10 minutes or until tender.

                                                        Double recipe for thin white sauce on cream soup can. Mix according to directions. Drain water off vegetables and add to cream soup. Stir in Snack & Dip Seasoning.

                                                        Makes approximately 6 cups/.15 liters.

                                                        Success in highest and noblest form calls for peace of mind and enjoyment and happiness which comes only to the man who has found the work he likes best. — Napolean Hill

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