I've given up my sliced ham, provolone, and long, sliced dill pickle rolls - (a favorite, processed meats are bad, sigh...) - so that leaves...
Soup - (7 vegetables, canned diced tomatoes, kidney beans, chicken broth, topped with grated parmesan)
Tuna salad - (tuna, sweet pickle, mayonnaise) - topped with a slice of melted cheddar, with a side of a steamed vegetable
Chicken salad - (chicken, celery, walnuts, green onion, and mayonnaise) - with a side of a steamed vegetable
Sometimes, for breakfast or lunch, I'll slice 5 - 7 brussell sprouts and steam/pan fry them in butter, with a side of walnuts
If we have spaghetti squash with fresh pesto the night before, I'll have that for lunch, topped with grated parmesan
I saved half my steak tonight, so will have that tomorrow, probably sliced thin and topped with swiss cheese and a side of a steamed vegetable.
For lunch today, I had a ground beef patty with sliced green and red pepper and a small slice of a yellow onion, sauted in butter, all cooked in the same fry pan.
All of these things can be prepared the night before, then heated in the microwave at work, if needed.
I really like a salad for lunch with a simple vinaigrette - (2 tablespoons extra virgin olive oil, 1 tablespoon red wine vinegar) - but my salads are full of color, flavor, and textures, and I use a
big bowl:
- mixed baby greens
- a 1/2 inch slice of red cabbage, cut in 1 inch lengths
- sliced red and green pepper, a quarter pepper of each color
- a quarter of a carrot peeled and cut julienne style
- 2 cherry or grape tomatoes quartered
- sometimes sliced mushrooms
- a really good topping is boiled egg: separate the cooked white from the yolk. Using a metal sieve and a spoon, force the egg white through the sieve onto the salad, then repeat with the yolk. It adds a creamy texture.
I keep all these vegetables bagged in my salad drawer in the fridge. It goes together quickly.
Oops, now I'm hungry.
