Healthy Lunch Recipes




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Chilled Avocado Soup with Shrimp

Posted by admin on 28th February 2010

Chilled Avocado Soup with Shrimp

1 1/2 lb Avocados

2 1/2 c Stock, chicken

1/2 c Buttermilk

1 tb Lemon juice

1/2 ts Lemon peel, grated

1 lg Garlic cloves, crushed

1/2 lb Shrimp

Peel, pit, and cube avocados. Puree in blender or food processor. Add stock, buttermilk, lemon juice, peel, and garlic and process until smooth. Salt and pepper to taste. Cover and refrigerate until well chilled. Rinse and drain shrimp. Ladle soup into chilled bowls and garnish with shrimp and parsley. Serve with a wedge of lemon. Posted by G.ATTWOOD [GUYEA], Wed Jul 01, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005

George The official toxicity limit for humans is between one and one and half grams of cocaine depending on body weight. I was averaging five grams a day, maybe more. I snorted ten grams in ten minutes once. I guess I had a high tolerance. — Blow

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        fajita pasta salad

        Posted by admin on 28th February 2010

        fajita pasta salad

        Fajita Pasta Salad

        Posted by kdipaolo at recipegoldmine.com 6/4/01 6:54:45 pm

        Dressing
        1/4 cup lime juice
        3 teaspoons cumin
        1/2 teaspoon chili powder
        1/2 cup packed fresh cilantro
        1/2 cup olive oil

        Combine first 5 ingredients in food processor or blender. Process until almost smooth. With machine running, drizzle olive oil in a steady stream.

        Salad
        8 ounces bowtie pasta, cooked and drained
        1 (15 ounce) can black beans, drained
        1 (10 ounce) can shoe peg corn
        2 medium tomatoes, chopped
        1 cup favorite salsa
        2 cups crushed tortilla chips
        1 cup shredded Mexican or Cheddar cheese

        Combine pasta with beans, corn, salsa, tomatoes and dressing. Toss to combine. Mix in cheese and tortilla chips.

        In order to find a good quotation in a dictionary of humorous quotations, I didn leave any stone unturned. — B. J. Gupta

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            Red Wine Sauce - Great Chefs

            Posted by admin on 28th February 2010

            Red Wine Sauce - Great Chefs

            1/2 c Oil, olive

            1 lb Bones, salmon

            1 lb Butter

            2 c Mirepoix

            4 ea Bay leaves

            1/2 ts Oregano

            1/2 ts Thyme

            1/2 ts Peppercorns, white

            4 tb Puree, shallot **

            1/4 c Cognac

            2 c Wine, red

            1 c Stock, fish **

            ** See recipes for Shallot Puree, and Fish Stock. In a saute pan, heat the olive oil. Add the salmon bones to the pan and saute for about 1 minute. Add butter (about 2 tablespoons), 1 cup mirepoix, 2 bay leaves, 1/4 teaspoon of thyme, 1/4 teaspoon of peppercorns, and 2 tablespoons

            of the shallot puree. Add cognac and flame. Deglaze with 1 cup of red wine and cook over high heat for 5 to 10 minutes.

            Meanwhile, in a second saute pan, melt 2 tablespoons of butter. Add 2 tablespoons shallot puree, 1 cup mirepoix, 2 bay leaves, 1/4 teaspoon peppercorns, 1/4 teaspoon oregano, 1/4 teaspoon thyme,

            and 3 cups of red wine. Reduce over medium heat to dry. Add 1 cup fish stock to saute pan with salmon bones. Cook about 5 minutes.

            Deglaze reduction (shallot-red wine) in the second saute pan with about 3 cups of strained liquid from the first saute pan (salmon bones and fish stock). Reduce ingredients in second saucepan by two-thirds (not dry). Add remainder of the butter, whisk, and add salt and pepper to taste. Strain and reserve. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Masataka Kobayashi, Masas, Vintage Court Hotel, : San Francisco, CA

            If little else, the brain is an educational toy. — Tom Robbins

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              Kiwi Pie

              Posted by admin on 28th February 2010

              Kiwi Pie

              Kiwi Pie

              6 to 8 medium size kiwi fruit
              1 baked pie shell
              1/3 cup granulated sugar
              1/4 cup cornstarch
              1/4 teaspoon salt
              2 2/3 cups milk
              2 tablespoons butter
              1 teaspoon vanilla extract
              1/4 cup finely chopped nuts

              In medium size saucepan mix sugar, cornstarch and salt. Gradually stir in milk until smooth. Over medium heat, stir until mixture comes to a boil. Boil only 1 minute. Remove from heat and stir in butter, vanilla extract and chopped nuts. Fill a baked pie shell and let cool.

              Peel the kiwi fruit and slice in round slices, about 1/4 inch thick. Starting from outer edge of pie, add kiwi fruit slices in a circle, until surface is completely covered. Refrigerate until ready to serve.

              We would rather die on our feet than live on our knees. — Franklin Delano Roosevelt

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                  Cornbread-Apple-Sage Stuffing

                  Posted by admin on 28th February 2010

                  Cornbread-Apple-Sage Stuffing

                  Ingredients
                  1 1/2cupbutter
                  3cuponions, chopped
                  3eachgranny smith apples, not peeled, chopped
                  9cupcornbread
                  7tablespoondried sage or fresh equivalent
                  1 1/2cuppecan halves
                  1salt and pepper, to taste

                  Directions:

                  Melt half of the butter and saute the onions and apples. Move to a large mixing bowl. Melt the other half of the butter and add to bowl with other ingredients.

                  Any stuffing that is not used to stuff a fowl can be baked in a covered casserole for 30-45 minutes at 325.


                  Begin somewhere you cannot build a reputation on what you intend to do. — Liz Smith

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                    Rhubarb and Melon Salad

                    Posted by admin on 28th February 2010

                    Rhubarb and Melon Salad

                    400 g Rhubarb

                    1 1/2 dl Granulated sugar

                    1 1/2 dl White wine

                    500 g Melon of various kinds

                    1 x Fresh mint leaves

                    Cut the rhubarb in 2 cm (about 1 inch) pieces. Put in a sauce pan together with sugar and white wine. Let the rhubarb melt in low heat. Chill. Make melon balls, or cut in pieces. Put the melon and chopped mint leaves into the sauce pan and mix with the rhubarb. Chill for a couple of hours. Put the salad in small bowls and garnish with fresh mint leaves. Serve with Lemon sticks. Annica

                    To harken to evil conversation is the road to wickedness.. — Anonymous

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                      hot hot habanero wings

                      Posted by admin on 27th February 2010

                      hot hot habanero wings

                      Hot Hot Habanero Wings

                      2 pounds chicken wings
                      1 (18 ounce) bottle honey teriyaki barbecue sauce
                      1/4 cup fresh honey
                      2 tablespoons Liquid Smoke
                      1 1/2 to 2-inch piece fresh ginger, grated
                      6 cloves garlic, crushed
                      8 habanero chile peppers, chopped*
                      4 chile peppers, your choice, chopped
                      3 tablespoons fresh horseradish
                      1 (18 count) package chicken wings

                      Cut wings into thirds, and discard the tips. There should be about 36 pieces.

                      In a medium saucepan combine barbecue sauce, Worcestershire sauce, honey, Liquid Smoke seasoning, ginger, garlic, habanero peppers, chile peppers and horseradish. Stir all together, and simmer over low heat for 1 hour.

                      Put chicken wings in a large glass bowl, and cover with 3/4 of the sauce. Cover, and refrigerate for at least 6 hours.

                      Preheat grill for low heat.

                      Lightly oil grate. Remove chicken from marinade, and place on grill. Cook over low heat for 45 minutes to 1 hour, turning occasionally.

                      * WARNING: Wear gloves, and do not let the oil get anywhere near your eyes.

                      The people and circumstances around me do not MAKE me what I am, they REVEAL who I am. — Dr. Laura Schlessinger

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                      cranberry turkey wrap

                      Posted by admin on 27th February 2010

                      cranberry turkey wrap

                      Cranberry Turkey Wrap

                      6 ounces sliced or diced cooked turkey
                      1 1/2 cups prepared stuffing
                      4 teaspoons cranberry sauce
                      1 cup dressed salad greens
                      Vinaigrette salad dressing
                      2 (10-inch) flour tortillas

                      Roll leftover turkey, stuffing cranberry sauce and salad greens tossed in vinaigrette into tortillas. Cut diagonally and serve.

                      Makes 2 wraps.

                      And so, my fellow Americans, ask not what your country can do for you — ask what you can do for your country. My fellow citizens of the world, ask not what America will do for you, but what together we can do for the freedom of man. — John Fitzgerald Kennedy

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                        cheese fondue savant

                        Posted by admin on 27th February 2010

                        cheese fondue savant

                        Cheese Fondue Savant

                        1/4 cup butter
                        3 tablespoons flour
                        1 1/2 cups milk
                        1 can Cheddar cheese soup
                        8 slices American cheese, cubed
                        Minced garlic
                        Minced onion
                        Seasoned salt

                        Melt butter in fondue pot, then stir in flour. Add milk gradually, cook, stirring constantly, until thickened. Add soup, cheese, garlic, onion and salt. Cook over low heat, stirring frequently, until cheese is melted. Place pot on stand over low flame.

                        Blindness and error can change a life as surely as judgment and reason can. — M. Morris

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                          apple cheesecake

                          Posted by admin on 27th February 2010

                          apple cheesecake

                          Apple Cheesecake

                          38% calorie reduction from traditional recipe

                          Crust
                          1 1/2 cups graham cracker crumbs
                          1/4 cup unsalted butter, melted
                          2 tablespoons Equal? Spoonful*

                          Cheesecake
                          2 packages (8 ounces each) reduced fat cream cheese, softened
                          1 cup Equal? Spoonful**
                          1 2/3 cups unsweetened applesauce
                          2 whole eggs
                          2 egg whites
                          2 tablespoons lemon juice
                          2 tablespoons cornstarch
                          3/4 teaspoon ground cinnamon
                          1/2 teaspoon apple pie spice
                          1 teaspoon vanilla
                          1 cup reduced fat sour cream

                          *May substitute 3 packets Equal sweetener

                          **May substitute 24 packets Equal sweetener

                          For crust, combine graham cracker crumbs, melted butter and Equal?. Press onto bottom and 1-inch up side of a 9-inch springform pan. Bake in preheated 375 degree F oven 10 minutes. Remove from oven and cool on wire rack while preparing cheesecake.

                          For cheesecake, beat cream cheese and Equal in mixing bowl on medium speed of mixer until smooth and well combined. Mix in applesauce, eggs, egg whites and lemon juice until blended. Blend in cornstarch, cinnamon, apple pie spice and vanilla until combined. Fold in sour cream, just until combined.

                          Pour cheesecake mixture over baked crust. Bake in preheated oven 60 to 65 minutes or until center of cake is just set. Remove from oven and cool completely on wire rack. Refrigerate several hours or overnight before serving.

                          To serve, carefully run sharp knife around edge of cheesecake. Carefully remove side of pan. Cut into wedges and serve.

                          Makes 16 servings

                          Nutrition information per serving: 171 cal., 5 g pro., 13 g carb., 11 g fat, 56 mg chol., 154 mg sodium

                          Food exchanges: 1 milk, 2 fat

                          Perhaps there is only one cardinal sin impatience. Because of impatience we are driven out of Paradise because of impatience we cannot return. — Franz Kafka

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