Friday, August 22, 2008

Make Ahead - Lunch Recipes

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I've been trying out some new lunch recipes that I can make up ahead of time. These have been the best ones so far.
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Open Sesame Noodles
Hot or cold, the sauce on these whole-wheat noodles creates a delicious alternative to everyday spaghetti.
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Total Time : 15 minutes
Prep Time : 15 minutes
Servings : 1 (this can easily be double, tripled etc.)
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Ingredients
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2 ounces whole-wheat thin spaghetti
1 teaspoon sesame oil
1 teaspoon canola oil
1 Tablespoon reduced-sodium soy sauce
1 teaspoon rice wine vinegar
1 Tablespoon toasted sesame seeds
2 Tablespoons scallions, rinsed, roots trimmed, peeled and thinly sliced
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Optional
3 ounces cooked, diced chicken breast
1/4 teaspoon red pepper flakes
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Directions
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Step 1 - Bring 4 cups of water to a boil in a 1 1/2-quart pot and cook spaghetti according to package directions. When the spaghetti is done, pour it into a colander, rinse, strain well and then place it in a medium-size bowl.
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Step 2 - Add the remaining ingredients to the bowl (including the chicken breast and red pepper flakes if using) and mix well.
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Step 3 - Transfer to a medium-size re sealable container and refrigerate for up to three days until ready to eat, or serve immediately.
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Notes - This recipe can easily be doubled, triple, etc. It keeps up to three days if tightly covered and refrigerated. If you can’t find or don't have rice wine vinegar -- lime juice can be substituted in equal amounts. Be careful not to overcook the pasta. This recipe works best when the spaghetti is “al dente” -- that is, when it’s a bit firm on the inside.
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Nutrition Facts
Serving Size: 1 dish
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Calories 280 - Calories From Fat 120 - Total Fat 14g - Saturated Fat 1.5g - Trans Fat - 0g Cholesterol 0mg - Sodium 610mg - Total Carbohydrates 35g - Dietary Fiber 7g - Sugars 2g - Protein 9g
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Squiggly Wiggly Wrap
With just three tasty ingredients assembled in three simple steps, this lunch treat is as easy as—that’s right—one, two, three!
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Ingredients
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One 8-inch whole-wheat tortilla or wrap
2 Tablespoons reduced-fat cream cheese (1 ounce)
1 Tablespoon spreadable all-fruit preserves
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Variations
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Instead of cream cheese, try 2 Tablespoons of peanut butter.
Instead of preserves, try 2 Tablespoons of thinly sliced strawberries, peaches or apples.
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Directions
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Step 1 - Spread the cream cheese evenly onto the whole-wheat tortilla or wrap, working from the center outward and leaving a 1-inch border around the edge without cheese.
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Step 2 - Spread all-fruit preserves (or place thinly sliced fruit) on top of the cream cheese, leaving a 1/2-inch border of plain cream cheese.
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Step 3 - Roll up the wraps tightly, being careful not to push the filling out of the sides. Slice in half and serve. Squiggly Wiggly wraps will keep overnight in your fridge.
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P.S. A serrated bread knife makes cutting the wraps easier.
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Nutrition Facts
Serving Size: 1 wrap
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Calories 260 - Calories From Fat 70 - Total Fat 8g - Saturated Fat 3.5g - Trans Fat 0 - Cholesterol 15mg -
Sodium 260mg - Total Carbohydrates 37g - Dietary Fiber 2g - Sugars 13g - Protein 7g
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Recipes courtesy of Right At Home.
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6 comments:

Anonymous said...

Can you make my lunch too!!

Have a great weekend Sabina!!

Jennifer B.

Anonymous said...

Great lunch ideas. This blog has so many different things it offers...I just enjoy it all so much.

Hugs,
M.P.

Sabina said...

Thanks for commenting and for the email Maddie!!

:)

suchthings.ca said...

Sabina,
That wrap looks simple and delicious. My kids would like it too! I just read your bio on the sidebar and wow. That's quite a story and how wonderful that you are raising your sister's children.
Blessings!
Mary:)

Sabina said...

Thanks for visiting Mary!!

M.Kate said...

Dearest Sabina

I love this post!! I definitely want to try the recipe! You make me hungry now. happy week ahead :D

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