Getting sick of salad for lunch

Sick of salad? You must be crazy! :wink: I absolutely LOVE salad (well - lo-carb salads, that is!) Mix it up using different dressings, different meats, etc...

I often get a subway sald for lunch. Bloody lovely.

I too am never sick of salad. All those lovely fresh flavours and crisp textures. Since we are only 2 people at home, I do cheat and buy ready prepared leaves. I make my own vinaigrette, which I flavour with Italian herbs.
What could be better?
However. I also find cauliflower a versatile vegetable. Florets coated in flaxseed/parmesan mix and baked it's delicious! tastes like fried, which I love too, but is more work.
I also love French beans dressed with crumbled crozzled streaky bacon.
My quiche..ish is more substantial and keeps in the fridge until it's all eaten.
Hana

Chicken stir fry with oyster and spring onion sauce (Blue Dragon sauce and Tesco ready made stir fry veg.)

Beef and broccoli with soy and garlic sauce (from Netmums.com) only cook both the beef and brocolli before you actually stir fry. The recipe seems to imply the beef strips are already cooked but I use Tesco raw ones. Part steaming the broccoli first is a good idea too.

The chicken and coleslaw was one of my first coping meals and I still like it.

Matteson's smoked pork sausage (very low carb) and a mushroom omlette. Make sure to sprinkle the mushrooms with white pepper as they are cooking and you can have lots of eggs.

SamJB said:

Mmm quiche, I love quiche! Is that without a base? Those beans sound nice too

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Yes, you make it without the base, there are some recipe's on the forum, I think Hana did a thread with her quiche recipe on it. They really are nice, and you can make them as luxurious as you want. Loads of cream and cheese. Naughty but very, very nice.

To be honest I hate preparing salad and whenever I buy those ready prepared bowls of salad in the supermarket I always end up throwing them out because although I love looking at them sitting there in my fridge, I very rarely manage to fancy them before the sell by date is up and if I buy half a cucumber it's off by the time I go for it. But tomatoes I could eat til the cows come home.

I get fed up of ordinary mixed salad but I absolutely loooooooooooooooove tomatoes with a little bit of chopped spring onion, topped very simply with salt, pepper and soured cream with a tiny sprinkling of dill on top. DEEEEEELICIOUS. I never get sick of eating it.

Last night I was eating a bowl of that with some little chopped up pieces of roast beef thrown in at 2am!!! Mmmmm.

I don't like salad either, but I do eat it at least twice a week. I have mackeral with olives etc bit like a tapas. Humous with veggie sticks is nice too, I tend to snack rather than eat.

Its a lower GI, 100grams is about 9 ish in carbs but thats quite a lot.

Morrisons Brussels Pate 175g

with celery. Scoop up the pate with the sticks

The whole tub of pate is 9.1 g of carbs.

Geoff

I love pate Geoff, scooped with anything, even a finger will do. Naughty girl I am. :lol:

I love salad. Ham, sardine, cheese, chicken, steak, lamb steak, the list goes on and on. Make different dressings, a simple oil and vinegar or oil with balsamic vinegar (I love this) an olive oil with an infusion (Sainsbury's do a fantastic garlic infusion) avocado oil, or mayo with added flavours again like garlic (I like garlic :lol: ). Salad never need be boring, just chop and change things a bit. I sometimes add spinach (very good for your eyes) or kale or mixed lettuce. I don't buy pre thingied ones, I like to do my own and it gives salad so much variation.

Gonna shurrup now, I'm making myself hungry. :lol:

Defren said:

SamJB said:

Mmm quiche, I love quiche! Is that without a base? Those beans sound nice too

Click to expand...

Yes, you make it without the base, there are some recipe's on the forum, I think Hana did a thread with her quiche recipe on it. They really are nice, and you can make them as luxurious as you want. Loads of cream and cheese. Naughty but very, very nice.

Click to expand...

Use a muffin or Yorkshire pudding baking tray and line it with ham and bake your quiche in that, makes a lovely case....

I've had a Halogen oven shoved in the back of a kitchen cupboard for about 12 months now. I bought it, read the manual but never actually used it yet. I tend to use my microwave for making my own soups and stews and my George Foreman for my steaks but after reading this forums wealth of delicious foodstuffs I feel the need for something roasted and basted in butter very soon. :lol:

I cooked a load of chicken drumsticks the other day and then took a bagfull of them cold with me for lunch the next day, yummy but messy! Lots of kitchen roll needed

Many people dont want to eat salads during the winter months, a post made by phoenix telling us that the French cook lettuce with peas prompted me to search for cooked lettuce recipes.

Yesterday at work, we found we had lots of leftover bits of various cheeses, too good to waste, I drew the short straw, I was in charge of making cheese and chive omelettes (there are 8 of us in the office).
Normally we would have salad with our omelettes, but thiFs time I tried something a little different and boy was it good!!

For 4 people:

2 gem lettuces (you need a lettuce with a firm heart for this or else it wont work), cut in half, lengthways
1 bunch of spring onions, finely sliced
1 red pepper, quartered and finely sliced
8 cherry tomatoes, halved
fresh chives, finely chopped
butter
splash of double cream
bouillon powder or Maggi liquid seasoning or Worcestershiresauce

Melt a good knob of butter in a frying/sautee pan (with lid, if you havent got a lid for your frying pan just put a baking tray over it), add spring onions and red pepper, fry for a couple of minutes, add lettuce and tomatoes, cut side down, fry for another minute or so, add a small amount of water, cover and sautee for 3 - 5 minutes. You want the lettuce cooked but still with a bit of bite (al dente).
Take off the heat, stir in some double cream to thicken, season with freshly ground pepper, bouillon powder/Maggi or Worcestershiresauce.

jacket potatoes?