Category Archives: Lunch

Chicken, Lunch, Sandwiches, Tex Mex

Southwest Chicken Panini

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Spicy hot and spicy good. You can tone this one down by using chili powder instead of chipotles, but it you like it hot, roll with it 🙂

Southwest Chicken Panini
Southwest Chicken Panini

4 servings
360 calories per serving

2 c finely chopped cooked chicken breasts (Perdue Shortcuts work great here)
1 ½ t diced chipotle peppers in adobo sauce (available in the Mexican section of your grocery store)
2 T Miracle Whip lite
2 T light ranch dressing
8 slices Italian bread
8 slices tomato
4 fat free cheese slices
ICBINB Spray

Heat Panini grill. Mix chicken, chipotles and dressings and fill bread slices, then add tomatoes and cheese and spray outside of bread with I Can’t Believe it’s Not Butter spray (about 5 squirts per slice of bread) and grill about 2 minutes per side or 4 minutes total in a Panini press.

Appetizers, Lunch, Pork, Snacks

Ham and Cheddar Loaf

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This is a great lunch, or when cut into smaller portions, appetizer or lunch. It is very similar to a Stromboli that you would find in most of your local pizzerias. You can easily change this up and use turkey pepperoni or smoked turkey for the meat, shredded mozzarella or some ricotta for the cheese – it’s very versatile and a definite family favorite.

Ham and Cheddar Loaf
Ham and Cheddar Loaf

6 servings
346 calories per serving

1 lb. prepared pizza dough, thawed
9 oz. deli shaved smoked ham or Canadian bacon
1 c low fat shredded cheddar cheese
¼ c Miracle Whip
¼ c Egg Beaters
1 T grated parmesan cheese
Pam

Heat oven to 350 degrees. Flatten dough on a floured surface and roll out into a 12×8 rectangle then put ham on it leaving a ½ inch border then mix cheese with Miracle Whip and spread that over the ham. Fold lengthwise into thirds (fold over twice) and pinch the seams to seal it then place on a baking sheet sprayed with Pam. Cut a few slits in the top to let out steam, brush with the Egg Beaters and sprinkle with parmesan then bake 35 minutes or until golden. Let sit 10 minutes before serving.

Asian, Fish, Lunch, Soups

Asian Shrimp Soup

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This is a great quick soup that does not skimp on flavor. I usually add in a teaspoon of Asian chili garlic sauce to spice it up, but it is just as good without it. If you know you are having a heavier dinner, this makes a great light lunch with a piece of garlic toast or a cheesy bagel on the side.

Asian Shrimp Soup
Asian Shrimp Soup

4 cups
63 calories per serving

4 c chicken broth
¼ c shredded carrot
2 c bok choy, coarsely chopped
¼ c water chestnuts, chopped
2 oz. sliced mushrooms
2 oz. popcorn (or other small) shrimp, cooked
2 T soy sauce

Bring broth to a boil and add carrots, bok choy, water chestnuts and mushrooms. Simmer 4 minutes then add shrimp and soy and heat through.

Dinner, Fish, Lunch

Tilapia with Lemon Pepper

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Tilapia is a great white fish that is farmed raised making it widely available in restaurants and grocery stores throughout the US. It cooks quickly, and has a nice texture when quickly pan fried. Even doubling this recipe to 6 oz. leaves you another 200 calories for a filling side dish such as Foiled O’Brien; potatoes and peppers steamed in a foil packet.

Tilapia with Lemon Pepper
Tilapia with Lemon Pepper

1 serving
100 calories per serving

3 oz tilapia
Pam
Salt to taste
Lemon pepper to taste (I pile it on!)

Heat a small skillet on medium low and spray with Pam. Place the fish in the pan and sprinkle with salt and lemon pepper. Cook 3 minutes. Gently flip the fish and sprinkle with more salt and lemon pepper. Cook another 3-5 minutes or until fish is done. It is done when the flesh is flaky and opaque rather than translucent.

Fish, Lunch

Tuna on Toast Lunch Plate

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This is a nice quick lunch that is satisfying and nutritious. Don’t like pickles? Try chopped celery or onion in the tuna instead. Change up the side vegetable for variety. But I like to keep the tzatziki (dip made of yogurt, garlic and cucumber) for dipping, it’s lo cal and yummy.

tuna on toast
Tuna on Toast Lunch Plate

2 servings
378 calories per serving

1 can solid white albacore tuna packed in water
3 slices pickles (Claussen Burger Slices)
2 ½ T mayonnaise with olive oil
¼ t onion powder
Salt and pepper to taste

4 slices (45 cal each) wheat bread

20 small green olives stuffed with pimento

2 c carrot chips
½ c Tzatziki (store bought) for dipping carrots

Drain the tuna and place in a bowl. Chop pickles into small bits and place in bowl with tuna. Add mayo, onion powder, salt and pepper. Mix with a fork.

Toast bread and put ½ of the tuna mix on each sandwich. Divide olives, carrots and tzatziki among plates.

Contests, Lunch, Mediterranean, Salads

Chickpea Salad with Feta Cheese

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I’m not a huge fan of plain salads. But when you add lots of fiber (chickpeas) and cheese, then they become special and they do fill you up. This one has both and has a great citrus dressing. Add a few squirts of fresh lime of orange juice to give it even more citrusy taste.

Chickpea Salad with Feta Cheese
Chickpea Salad with Feta Cheese

4 servings
178 calories per serving

1 15oz. can chickpeas, drained
2 scallions, sliced
1/2 c grape tomatoes, halved
3 T fresh parsley, chopped
3 C bagged salad mix (I like to use a mix of organic greens or mesclun mix)
2 oz. low fat feta cheese
1 t lemon zest
2 T lemon juice
1 t oil
1 garlic clove, minced
1/4 t salt

Mix zest, juice, oil, garlic and salt. Add chickpeas, tomatoes, scallions, parsley and salad and toss well to coat. Sprinkle with feta and serve.

Asian, Lunch, Soups

Egg Drop Soup

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This egg drop takes just 5 minutes to prepare and makes a great lunch portion. Pair it with a salad or sandwich for a nice, filling meal.

Egg Drop Soup
Egg Drop Soup

2 servings
50 calories per serving

3 cups fat free chicken broth
1 large egg
1/2 T soy sauce
2 T fresh chives, chopped
1/2 c sliced mushrooms
1 c water
Salt and pepper to taste

Mix all except egg in a saucepan. Bring to boil. Beat egg lightly and when broth is at a boil, slowly spoon in egg. Serve immediately.

Fish, Lunch, Soups

New England Cod Chowder

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This is one of the best chowders I have had ! The broth is just creamy enough without being too much – the chowder has just enough fish flavor (unlike some clam chowders that can really be too much) – and the potatoes and beans make it very filling. This mild chowder will be a favorite in your house in no time !

New England Cod Chowder
New England Cod Chowder

4 servings
380 calories per serving

16 oz. clam juice
1 C water
1 onion, chopped small
1 celery stalk, chopped
15.5 oz. cannellini beans, rinsed and drained
14/5 oz. can diced new potatoes, rinsed and drained
1 c frozen corn
1.2 t dried thyme
1/2 t salt
1/4 t pepper
1 t onion powder
leftover cod from Lemon and Herb Cod recipe
3/4 c fat free half and half

Place first 4 ingredients in a pan and bring to a boil. Cook, covered, 1 minute and then add beans, potatoes, corn, thyme, salt, onion powder and pepper and bring to a boil. Then reduce to a simmer and cook, covered, 10 minutes. Then break 1/3 of the potato and bean mixture with the back of a spoon and break the cod into large pieces and add to the chowder with the half and half. Reduce heat to low and simmer very gently about 5 minutes.

(If you haven’t made the cod recipe, you just need 1 1/2 lb. broiled cod for this dish)

Breakfast, Kid Friendly, Lunch, Snacks

Bacon and Cheese Muffin

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This is basically an eggless version of a great breakfast sandwich. This is so satisfying when you need something bacony and cheesy !

Bacon and Cheese Muffin
Bacon and Cheese Muffin

1 serving
245 calories per serving

1 light whole wheat muffin (100 calories)
6 sprays I Can’t Believe It’s Not Butter spray
2 slices fat free Kraft singles
3 slices turkey bacon

Cook the bacon according to package instructions. Toast the muffin and when done, immediately spray each half with butter spray and place the cheese slices on so they get melty. Top with the cooked bacon and eat open faced or make a sandwich.

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