Friday, May 28, 2010

Friday, May 28

Today's Lunch

Butternut Squash Soup
with thyme and prosciutto-stuffed pasta
Parmesan Toasts
Orange Slices
Snapea Crisps
(some items packaged)

Prosciutto-stuffed pasta from Trader Joe's

Thursday, May 27

Today's Lunch

Chicken Bastilla Empanadas
tiny versions of the savory Moroccan pastry seasoned with saffron, cinnamon, ginger and sweetened almonds
Moroccan Marinated Vegetables
veggies with white balsamic vinegar, olive oil, cinnamon sticks, star anise and cardamom
Pistachio-Date Spread with Cinnamon Grahams
Fresh Cantaloupe

Wednesday, May 26, 2010

Wednesday, May 26

Today's Lunch

Udon Noodles
with teriyaki chicken and hoisin-peanut sauce
Marinated Sesame Cabbage
Mandarin Oranges
Rice Cracker Mix

Tuesday, May 25, 2010

Tuesday, May 25

Today's Lunch

taco shells with seasoned ground beef (in thermos), lettuce, tomatoes, olives, grated cheese and sour cream
Cucumber-Mango Salsa
with yellow corn tortilla chips

Monday, May 24, 2010

Shrimp Louie Salad Recipe

1 small head of butter lettuce, washed, torn into bite-size pieces
½ pound salad shrimp, cooked
1 small tomato, cut into wedges (can substitute whole cherry or pearl tomatoes)
2 eggs, hard-boiled and cut into wedges
10-20 black olives
1 small lemon, cut into wedges


2/3 cup mayonnaise
1/3 cup catsup
2 Tbsp. parsley flakes
1 Tbsp. Worchestershire sauce
1 Tbsp. pickle relish
1 tsp. steak sauce
1 dash Tabasco sauce
white pepper to taste

On bed of butter lettuce, arrange shrimp, tomato, eggs and olives. Garnish with lemon wedges.

In small bowl, mix all dressing ingredients together. Serve aside salad, or spoon over shrimp just before serving.

Makes 2 servings.

Monday, May 24

Today's Lunch

Shrimp Louie
butter lettuce, salad shrimp, hard-boiled egg, olives and tomatoes
Fresh Pineapple
with fluffy fruit dip
Veggie Sticks

Thursday, May 20, 2010

Thursday, May 20

Today's Lunch:

Marinated Calamari
Rosemary Crackers with Salami & Cheeses
including swiss, asiago, panquehue
Fresh Strawberries
with lemony dip

Wednesday, May 19, 2010

Wednesday, May 19

Today's Lunch:

Chicken Salad Pita Pockets
chicken with curry, cilantro, celery and grapes, to be stuffed in mini pita pockets with red leaf lettuce
Bing Cherries
Celery Sticks
with whipped peanut butter dip
English Tea Cookies
(not pictured)

The Disposable Version

Today, one of my daughters happens to be departing on a multi-day school field trip, and one of the requirements was to bring a lunch with completely disposable packaging.  No insulated lunch box!?!  Oh, the horror!  Here is the same lunch as above, but packed for a landfill destiny.

It's just not quite as appealing, is it?  

I enclosed the peanut butter dip inside pairs of celery sticks to reduce the need for packaging.

This is a semi-disposable container from a previous lunchmeat purchase, so I felt a little better about its eventual demise.  To keep the chicken salad nice and cold, I wrapped a small bag of ice in a paper towel and placed it inside the container separated by waxed paper.

Tuesday, May 18, 2010

Tuesday, May 18

Today's Lunch:

Saucy Hot Dog Bites with Corn
(served in Thermos)
Soft Pretzel with Mustard
Mini Rice Cakes
Fudge Cookies
(some times packaged)

Saucy Hot Dog Bites with Corn

Monday, May 17, 2010

Monday, May 17

Today's Lunch:

Homemade Chicken Noodle Soup
(served in Thermos)
Rosemary Potato Artisan Bread
Honey Mustard & Onion Pretzel Pieces
Tapioca Pudding
(some items packaged)
Blackberry Lemonade
(not pictured)

Friday, May 14, 2010

Friday, May 14

Today's Lunch:

Shrimp Vietnamese Spring Rolls with Mango
served with chili peanut sauce
Mandarin Oranges
Flat Fortune Cookies
Rice Crackers
Botan Rice Candy
(some items packaged)

Thursday, May 13, 2010

Thursday, May 13

Today's Lunch:

Chinese Chicken Salad
with crispy chow mein noodles, peanuts, water chestnuts and mandarin oranges
Sesame Seaweed Rice Balls
Strawberry Pomegranate Iced Tea
(not pictured)

Mandarin oranges and water chestnuts were packaged with a layer of wax paper between the layers to keep everything fresh.

Wednesday, May 12, 2010

Wednesday, May 12

Today's Lunch:

Chicken Wings & Drummettes
with pepper-lime mayonnaise
Baby Carrots
with fresh herb cottage cheese dip
Strawberry Bread
spiced with cinnamon and cardamom
Pumpkin Seeds

Tuesday, May 11, 2010

Tuesday, May 11

Today's Lunch:

Fried Cheese Ravioli
with grated romano, frizzled basil leaves and marinara sauce
Fuji Apple Slices
with creamy cinnamon dip

Monday, May 10, 2010

Monday, May 10

Today's Lunch:

Tomato Soup with Spinach Tortellini
Rustic Bread
Pepper or Pickle Salami Rolls
slices of salami rolled up with cream cheese and banana peppers or pickles
Orange Slices

This photo features salami with banana peppers for Emily.  Sydney prefers the pickle version (not pictured).

Tomato soup with spinach tortellini...and a little basil and parmesan.

Side Note

This week is STAR testing at my daughters' school, and the students are encouraged to bring snacks to share.  Therefore, the next few menus might feature lighter fare and/or some items may not be included in the picture of the day.

Friday, May 7, 2010

Healthy lunch boxes for grown-ups

"People don't eat out at work just for the fun of it: they have de-prioritised food..." 

Article author Audrevea takes a closer look at packed lunches in the workplace:

Healthy lunch boxes for grown-ups: practical and stylish

Friday, May 7

Today's Lunch:

Israeli Couscous
pearl pasta with pine nuts, parsley, chicken, cinnamon and raisins
Naan O Panir O Sabzi
tandoori naan (flatbread), feta cheese and herbs (mint, basil and cilantro)
creamy garlic cucumber dip
Hummus with Pita Chips(packaged)

Thursday, May 6, 2010

Mexican Marinated Shrimp Recipe

1 cup tomato-clam juice
2 Tbsp. cocktail sauce
2 Tbsp. lime juice
2 Tbsp. white balsamic vinegar
1 clove garlic, minced
½ tsp. chili powder
¼ tsp. white pepper
1 pinch cayenne pepper
½ pound cooked shrimp, peeled and deveined
¼ cup red onion, finely chopped
½ cup corn kernels, fresh or frozen
2 small ripe avocados, peeled, pitted and coarsely chopped
¼ cup fresh cilantro, chopped
Salt to taste

In small bowl, combine tomato juice, cocktail sauce, lime juice, vinegar, garlic, chili powder, white pepper and cayenne pepper. In a large bowl, place shrimp, onion and corn. Pour tomato juice mixture over shrimp mixture; stir to coat. Gently stir in avocado and cilantro. Salt to taste.

Cover and chill for 2 to 3 hours to allow flavors to combine.

Makes 2 to 3 servings.

Fluffy Fruit Dip Recipe

¾ cup whipped cream cheese
½ cup marshmallow cream
1 cup whipped cream (not whipping cream, the already whipped version)
1 tsp. lemon juice

In small bowl, mix together cream cheese and marshmallow cream. Add whipped cream. Using a whisk, beat mixture until smooth. Blend in lemon juice.

Makes 3 to 4 individual servings.

Thursday, May 6

Today's Lunch:

Lox & Bagels
toasted mini-bagels with cream cheese, smoked salmon, cucumber slices, microgreens and capers
Fresh Strawberries
served with fluffy fruit dip
Marinated Mushrooms
Crunchy Green Beans

Wednesday, May 5, 2010

Yummy Pear Bread Recipe

¾ cup butter, softened
1 ¼ cups sugar
3 eggs
15 oz. can pears, drained, reserving pear juice
1/3 cup reserved pear juice (or combine pear juice with 2 Tbsp. lime juice to make 1/3 cup)
3 cups flour
1 ½ tsp. baking powder
½ tsp. salt
½ tsp. baking soda
½ tsp. ground ginger
¾ cup pecans, finely chopped
½ cup powdered sugar
2 Tbsp. reserved pear juice (can also be with lime juice)

Oven: 350 degrees

Cream together butter and sugar. Add eggs, and mix well. Drain pears, reserving pear juice. Puree pears in a blender or food processor. Stir pear puree and 1/3 cup reserved pear juice (with lime if desired) into sugar mixture.

In separate bowl, combine flour, baking powder, salt, baking soda and ground ginger. Stir flour mixture into pear mixture. Fold in chopped pecans.

Spoon or pour batter into two greased 4” x 8” loaf pans. Bake at 350 degrees for 50 minutes, or until bread is light brown and begins to pull away from sides of pan.

Meanwhile, in a small bowl, stir pear juice into powdered sugar in small amounts, stirring well. The glaze should be a thick liquid.
Brush glaze over bread immediately after removing loaves from oven. Let cool for 10 minutes. Remove loaves from pans and place on baking rack. Brush on remaining glaze. Cool completely before slicing.

Wednesday, May 5 -- Cinco de Mayo!

Today's Lunch:
Mexican Marinated Shrimp
shrimp, avocado and corn marinated in zesty lime, garlic and tomato sauce with cilantro
Chips & Salsa
blue corn tortilla chips served with fresh salsa
Pear Apple
Mini-Cinnamon Twists

Mint Iced Tea
(not pictured)

Tuesday, May 4, 2010

Tuesday, May 4

Today's Lunch:

Brie & Berries
double cream brie with strawberries, blackberries and raspberries, served with baguette slices
English Cucumber Tea Sandwiches
crustless sandwiches with English cucumber, cream cheese, microgreens, dill and capers
Berry Muffins
Summer Sausage

Monday, May 3, 2010

Monday, May 3

Today's Lunch:

Pulled Pork Sliders
slow-cooked with plenty of spicy, smoky sauce, served with a toasted bun
Zippy Red Coleslaw
red cabbage, carrots and green onion with garlic, dijon and thyme
Potato Chips
Strawberry Pomegranate Iced Tea
(not pictured)