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Lunch Ideas

F

Fiona1973

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9
Am struggling to find things to eat at lunch time that doesn't revolve around a salad as its far too cold for that at the moment!!

Have settled on open sarnies at the moment, but I just wondered what everyone else ate for lunch?

Thanks

PS I used to have things like Sarnies, Jacket Potato with tuna or baked beans, toasted cheese and ham sarnie, canned thick soups your getting the message that I have been a high carber and am trying to lower my carbs!!
 
Fiona1973 said:
Am struggling to find things to eat at lunch time that doesn't revolve around a salad as its far too cold for that at the moment!!

Have settled on open sarnies at the moment, but I just wondered what everyone else ate for lunch?
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What's the difference between an open sandwich and salad?
 
If you're having one slice of bread anyway, (open sandwich), but want something hot, you could have cheese melted on toast (with marmite on top is good) or you could have things like chicken wings done in the oven with spices and a side salad with it. Or fish is good. We put some white fish in tin foil, with pesto, sliced tomato, sliced mushroom on top of fish, wrap in parcel and put in oven for 20 minutes. Yum! Can have it with some broccoli? or otjher veg. Becomes a main meal if you like.
 
Think an open sandwich is ONE bit of bread, a normal sarnie is two. A proper sarnie of course is 2 with bacon and brown sauce! :thumbup:
 
Oooh yes I meant to say that it was one slice of gluten free bread, with butter, ham, cheese and a load of salad on top, but I can see that I am prob not going to eat all that salad!!

Never thought about making my own soup to be honest!! I suppose the type of soups that are fresh are out of the question that you heat in the microwave?

Guess I will be in the kitchen this weekend cooking!
 
Fiona1973 said:
I suppose the type of soups that are fresh are out of the question
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Not sure what you mean by fresh! Fresh is home made I think - do you mean tins etc? If so, then be careful. They vary a lot. Packet soups seem to be far more carby than tins. Tins themselves vary from high to low. It depends on things like flour used to thicken as well as the normal ingredients. I only have half a tin at a time, and aim for 10 carbs or less per half-tin. Chicken and mushroom, broccoli and stilton and sainsburys (not heinz) chicken noodle all meet that. Baxters beef consomme is thin but tasty, and only about 3 grams per half tin I recall. The new Baxters aromatic chicken with Thai herbs is only 10. You need to look at the nutritional info on the side of the can.
 
Thanks for that Grazer, I meant the fresh pots of soup from the chiller section of the supermarket such as Covent Garden, but I will check the carb content and aim for as low as I can find that it also gluten free.
 
Soup is a great idea. You can make up a batch on Sunday and freeze it to last for all 5 lunches during the week.

Salads are great.

Omelettes are great if you have access to a microwave at work. (But I can happily eat an omelette cold!)
 
borofergie said:
So an open sandwich involves two bits of bread and a filling? What's the point in that? Do some of the carbs leak out when you "open" it up?
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An open sandwich is one slice with salad, eggs or cold meats added.


I often have an open sandwich with one slice of Burgen bread toasted with Italian salad leaves, rocket leaves, cucumber, beetroot and a tin of tuna mixed with mayo on top, sprinkle with ground black pepper and hey presto!
 
Cold omelette Patch? :sick:

Here's something I'm addicted to at the moment.
Slice up loads of leeks (I put about 3 big ones in the pot and a bit of garlic), put in a large saucepan with butter and fry until soft. Add a stock cube, boiling water and as much chicken as you can get in (I sometimes pull apart a whole, pre-cooked one). Add any seasonings you want and just leave to bubble away on the hob for a good 20 mins. The leeks become soft and delicate and it's like a cross between a stew and a soup. Sounds quite simple and boring but it's incredibly nice.

I do try and make it last a few days but sometimes fail and no, I've gone so long without bread, it doesn't seem strange anymore to eat soup without it.

Another staple is cauli rice. It's exactly like cous-cous but much tastier and I love it hot or cold with roasted vegetables and feta. It also soaks up a gravy like no other.

The choices are huge.

wiflib
 
Sounds nice - and similar to comething I make with Leeks, Chicken, Bacon, Cheese, and cream...
 
All in a pot together like a creamy soup?

wiflib
 
Not that much cream - think of more of a macaronni cheese consistency... (The cheese and cream make a thick-ish cheese sauce)...
 
Let's face it Patch. creamy, cheesy sauce make anything palatable :lol:

wiflib
 
Fiona1973 said:
Thanks for that Grazer, I meant the fresh pots of soup from the chiller section of the supermarket such as Covent Garden, but I will check the carb content and aim for as low as I can find that it also gluten free.
Click to expand...

Here is the Covent Garden site with all the information about nutritional values and special diets suitability.

http://www.newcoventgardensoup.com/sear ... O%20%2A%5D
 
Thanks for that Cathrerine, I have bought the leek & potato Soup and plan to have a third of the carton and have got some chicken to add to it so will see what effect that has on my sugars.
 
Just making the Chicken & Leek soup....going to add some sliced baby corn (4.6g carbs per 150g pack) and stir in some Philly cheese as it needs using. Making a HUGE panful and will divide leftovers into portions for the freezer once the four of us have eaten our fill.

Ju
 
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