I'm a woman who eats, not a lady who lunches!
Hey - I really do enjoy going out to lunch with friends! What I'm saying is, I've never been one to shy away from a full, tasty meal. (I borrowed the title saying above from an ad for a pop-up restaurant in New York that was promoting the new season of Netflix's The Marvelous Mrs. Maisel. The ad included the sandwich recipe below.)
While we are spending some time down in sunny Southern Florida again this winter, I have challenged myself to put together "healthyish" lunches. I've been snapping a photo each day or so, and posting them on Instagram. Someone asked me where they could find the recipes. So - here they are...
2. For each serving cook about 5 oz. plain ramen, soba, or spaghetti noodles according to package directions.
3. While noodles are cooking, thinly slice cucumbers and a carrot. Place in a bowl and sprinkle 2 tablespoons of rice wine or even just white vinegar on them. Toss.
4. Assemble by placing each serving of noodles in individual bowls. Top with the cucumbers, carrots, and some kind of protein such as shredded pork, chicken or a hard boiled egg. Drizzle the miso pesto sauce on top (freeze any unused sauce for another time) and dig in!
The Maisel "The sandwich worth the schlep"
1. Spread one side of two pieces of rye bread with Secret Sauce (Thousand Island Dressing).
2. On the bottom piece of bread, pile on 7 oz. of pastrami and 1 oz. salami.
3. Top with an overflowing 1/4 cup coleslaw and the second piece of bread.
4. Slice the sandwich in half and serve with sour pickles.
Lemony Roasted Cauliflower Salad
1.Preheat oven to 350 degrees. Rinse cauliflower and cut into florets. Place in a single layer on a baking sheet covered with parchment paper of aluminum foil. Sprinkle with lemon pepper and drizzle with olive oil. Place cauliflower in preheated oven and roast cauliflower for 50 minutes to an hour, until easily pierced with a fork and browning around the edges.
2. Mix 1/2 cup olive oil, 1/4 cup lemon juice, 1/2 teaspoon lemon pepper and 1/4 teaspoon of garlic powder.
3. Place a couple handfuls of spinach leaves on each serving plate.
4. Open a 15 oz. can of chickpeas. Drain and rinse. Place in a bowl and microwave for 1 1/2 minutes. Put 1/4 cup of warmed chickpeas on top of the spinach leaves.
5. Divide the roasted cauliflower among each serving plate.
6. Sprinkle a 1/4 cup chopped fresh tomatoes on each serving plate.
7. Drizzle a bit of the salad dressing above over each serving, reserving 2 tablespoons.
8. Add some protein such as shredded chicken or turkey if desired.
8. Mix 1 cup of yogurt and 2 teaspoons chopped parsley with the reserved dressing.Pour a heaping 2 tablespoons over the top of each salad.
Clean out the Refrigerator Veggie Soup
1. Dice an onion, peel and slice a carrot. Saute in 2 tablespoons oil until tender.
2. Add 1 (15 oz.) can chicken, beef, or vegetable broth.
3. Add 1 (15 oz.) can diced tomatoes including the juice.
4. Add 2 cups spinach leaves.
5. Add left over roasted cauliflower from recipe above or any random vegetables in refrigerator.
6. Add protein such as shredded chicken, turkey or pork if desired.
8. Add 1/4 teaspoon pepper, 1/4 teaspoon garlic powder and 1/4 teaspoon oregano.
7. Heat to a boil, turn down heat and simmer 5 to 10 minutes.
8. Ladle into soup bowls.
9. Top with 6 minute egg; place raw egg in boiling water and set timer for 6 minutes. Add the end of cooking time pour hot water out of pan and run cold water over the eggs. Tap egg at wide end to crack shell and peel it off. Slice egg in half.
10. Sprinkle egg with black sesame and caraway seed or just black pepper and serve.
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