Larrupin

Uncommonly Good

Salads, Baked Potatoes, Crackers and Cheese

Here’s what I’ve had for lunch the past few days.

Tuna on Salad

Tuna on Salad

Friday I put the leftover tuna salad on top of a bed of romaine and butter leaf lettuce topped with a few tomatoes, bread and butter pickles and honey mustard dressing.

I planned to get my lunches for the week organized over the weekend and have them read to go on Monday, but alas, I didn’t. I spent the weekend researching my family tree and editing a paper for my nephew so, nothing happened in the kitchen.

Baked Potato and Salad

Baked Potato and Salad

On Monday, I put together a pile of lettuce for a simple salad, grabbed an already baked potato, some sour cream, green onion, cheese and I was good to go. The salad was romaine, butter leaf lettuce, feta cheese, sunflower seeds, croutons, and honey mustard dressing. I cut the potato in half and zapped it in the microwave and then add butter, sour cream, green onion, and grated cheddar cheese.

The baked potato was planned, I just didn’t know when I would need it. One evening last week I baked about 5 potatoes. I doused them in olive oil and wrapped them in foil and put them in my toaster oven until they were tender. I ate one when they were done and turned a couple of small ones into hash browns sometime over the past few days and I had two left. I ate one Monday and had the last one today. Yesterday I had another salad and some crackers and cheese and tomato juice.

My desk is stocked with almonds, pistachios, peanuts, and dried apricots. I also have some crackers, cream cheese and Major Grey’s Chutney in the fridge at work in case of emergency. That has come in handy this week with my lack of preparation.

My crisper is running low, but I want to empty it before restock. If I buy too frequently I overlook something and end up having to toss it. With my slim budget I don’t need to be throwing food way.

I stopped by Target this evening for some dog food and got the very basics on my grocery list: milk, eggs, bananas, grapes, olive oil, yogurt… I think that’s about it. Tomorrow I’ll make a banana drink for breakfast. For lunch I think I’ll pull a frozen sloppy Joe patty out of the freezer and that for lunch. We’ll see if that pans out in the morning. 😉

April 28, 2010 Posted by | Brown Bag, Salad | , , , , , , | Leave a comment

Tuna Salad Sandwich

Tuna Sandwich

Tuna, tomatoes, lettuce, ready for the sandwich.

I know fish is good for your heart, and as hard as I try, I don’t get it into my diet as often as I should. But tuna is easy, so I add it to the menu when I think of it.

I make tuna salad with a recipe similar to most, but of course it depends on what I have in the fridge at the time.

One essential is celery, gotta have the crunch. This time I used bread and butter pickles, a few green onions, and mayonnaise. I had pickled peppers, tomatoes, a few almond slivers and lettuce on the side for building the sandwich.

Tuna Sandwich

Tuna Sandwich

I only used half the tuna today, so tomorrow I’ll make a green salad and add the tuna on top. One of my pet peeves is forgetting it’s in the fridge and having to throw it out, so I try to use it within a day or two.

What’s your favorite way to make tuna salad? Any favorite ingredients you can’t live without?

April 22, 2010 Posted by | Brown Bag, Sandwich | , , , , | Leave a comment

BLT Sandwich

BLT Sandwich

BLAT Sandwich: Bacon, Lettuce, Avocado, Tomato wit Mayo on Whole Wheat Toast

I know bacon is loaded with saturated fat, which is the one thing I’m cutting back on this year, but I’m tempted to dive into a pile of tater tots so this was a better choice. I also skipped my usual side of potato chips, so I’m still ahead of the game.

After I was ready for work this morning I started my coffee (to-go) and put the bacon in the skillet, the toast in the toaster oven and started pulling everything else together. I packed the toast and bacon in one container and the avocado, mayo and tomatoes in another.

I cut the avocado in half and left the pit in place. I put that half face down in a container of cottage cheese and put it back in the fridge for later. I smeared the other half with mayonnaise, which I would later put on my sandwich. I also put some grape tomatoes (it was all I had) in that container and sealed it.

BLT Prep

Toast and bacon, with a small paring knife, go in one container. Half an avocado, smeared with mayo, with a handful of grape tomatoes.

I put the sandwich together when I was ready to eat. It hit the spot.

Some suggestions:

Use 100% Whole Wheat Bread. I use real mayonnaise, but only enough to smear on one piece of bread.

Keep the toast on the light side. I let mine get too dark, and as it dried out during the morning it was plenty crunchy.

Don’t put mayo on hot toast. It will melt right in and I don’t know about you, but it that’s not what I want in  BLT.

Let the toast cool if you can before you seal it up. If it’s still warm it will steam a little inside the sealed container and that’s not what you’re after either.

The romaine fit perfectly in the container with the toast and bacon, but it will get limp if you let it get warm. Instead wash it, fold it inside a paper towel and seal it separately.

At work, I put the avocado and tomatoes in the fridge, because of the mayo, but I left the other container on my desk. I’m not a fan of cold bread, and certainly not cold toast.

I also had a hard boiled egg and some tomato juice as an afternoon snack. And I had some almonds and pistachios to snack on as well.

Tomorrow, a tuna sandwich.

April 21, 2010 Posted by | Brown Bag, Sandwich | , , , , , | Leave a comment

Roast Chicken Salad

Roast Chicken Salad

Roast Chicken Salad with Mandarin Oranges, Pecans, and Honey Mustard Dressng

This salad started out the same as the one I made yesterday, but it had a totally different taste. I added diced roast chicken, mandarin oranges, pecans and sliced almonds. I dressed it with store-bought honey mustard dressing.

I roast a chicken every few weeks, usually when I see them on sale at the grocery store. I get at least one fresh meal out of it and then I have leftovers of the main meal, chicken for salads or sandwiches, chicken broth, and I set aside all the unappetizing “chicken parts” for the dogs. They love it when I add those “parts” to their bowls.

Roasting a chicken is easy. Just wash it inside and out and put it in a roasting pan. I season mine with a variety of herbs. Tarragon has a distinctive flavor, at least to me, so I don’t usually mix it with other flavors. I have a personal herb blend I use on almost everything especially on chicken. I’ll pour about a half-inch of white wine in the bottom of the pan. Sometimes I’ll add  mushrooms, celery tops, onions and garlic. It goes, uncovered, in an oven preheated to 400° for about 10–15 minutes. When the skin is crispy and golden I’ll put a lid on the pan, or cover it with foil and leave it for another 45 minutes or so.

Roast Chicken Before

Fresh chicken seasoned with rosemary, tumeric, stuffed with mushrooms, celery, and lemons.

As soon as I get it in the oven, I’ll put rice in my rice steamer and turn it on. When the rice is done, the chicken usually is as well.

When the chicken is done, I take it out of the oven and let it sit for a few minutes while I get everything together for serving. Then I’ll take the chicken out of the pan and put it on a plate for carving. My favorite fresh hot piece of chicken is the leg quarter so I’ll pull that of and add it to the rice.  I may make a gravy out of the pan juices, but if not, I’ll simply spoon the pan juices over the rice and chicken. Garnish with some slivered almonds and chow down.

Roast Chicken After

Rosemary Lemon Roast Chicken

After I eat, and the chicken is cool I’ll debone it and put the whole breasts and any other meat in a container for future use. I may toss the bones, but if I have time I’ll put the bones back in the roasting pan, add some more water and put them on the stove top and cook them down to make broth.

After the bones cook an hour or so, remove from the heat and let it cool enough to handle. Remove the larger bones with tongs or a slotted spoon . (Don’t feed them to your dogs or cats. They can splinter and cause internal injuries when your pets eat them.) After you think you have all the bones out, pour the broth through a strainer and remove the smaller bones. You can also strain it though cheese cloth if you want to get the rest of the chunks that are floating around.

When the broth is strained, pour it into a tall container. I frequently use a tall plastic to-go cup I’ve saved. Put it in the fridge and the chicken fat will form a layer and harden on the top making it very easy to remove before you use the broth.

I’m in the mood for a BLT tomorrow for lunch. I think I also have an avocado I can add to it. We’ll see if I can’t get around early enough to pull it off.  I’m also looking for my little sandwich maker so I can make grilled sandwiches at the office. At home, my trusty iron skillets are so much easier, but I just realized that little sandwich maker is just the ticket. If I can just remember where I put it. 🙂

April 20, 2010 Posted by | Brown Bag, Salad | , , , , , , , , , , , , , , , , , , , | Leave a comment

Eighteen Ingredient Salad

I took a few days off work last week, so I was out of practice when it came to getting my lunch together this morning, but it was worth it when it came time to eat. I’ll do better tomorrow. I listed all the ingredients below since it’s so deep you can’t see everything that’s there.

Salad, Monday, April 19

Eighteen ingredients plus a deviled egg made this tasty Monday salad.

For me, salads taste better when there is a lot of color, a lot of texture, and a variety of flavors. I like something unexpected in amongst the greens, something that pops when I bite into it. There were two pops in this salad. Craisins, and grape tomatoes.

I also prefer salads that aren’t a lot of trouble to eat.  I want to be able to stab my fork into the pile and pull up a little of everything, which is why I make paper thin slices of carrot, radishes, zucchini, yellow squash and cucumbers.

I don’t want to have to use a knife to cut my lettuce so I tear all the leafy greens into bite sized pieces. Broccoli or cauliflower gets cut or broken into small bites.

I use grape tomatoes for several reasons. They don’t make the salad soggy like cut tomatoes do, and they are bite sized. Sometimes even cherry tomatoes can be a mouthful.

The plastic bowl I used came from Target. They make a pretty good Salmon Mango salad with poppy seed dressing that I’ve enjoyed a few times. I put the lettuces, and sliced veggies in the bowl, usually piled separately instead of tossed to keep from crushing the lettuce. A small block of feta cheese goes in too. I break it up as I eat the salad. Craisins and nuts go in separate small lidded containers and are tossed on when I’m ready to eat.

To make sure this lasts me all afternoon I make sure to add some protein. Today I piled on no-fat cottage cheese, and a deviled egg. Other, more filling options are well-drained tuna, salmon, baked or roast chicken, turkey, steak… and I’ll get into all that in another post.

Here’s my list of ingredients:

  • Romaine
  • Spinach
  • Butter Lettuce
  • Red Cabbage, thin sliced like for slaw
  • Broccoli, small florets (better blanched than raw)
  • Zucchini, paper thin slices
  • Yellow squash, paper thin slices
  • Green onion
  • Carrot, paper thin slices
  • Radish, paper thin slices
  • Grape Tomatoes
  • Feta Cheese
  • Craisins, in a separate container
  • Cottage Cheese, in a separate container
  • Sunflower Seeds, roasted, but not salted
  • Almond Slivers
  • Croutons, rustic, homemade
  • Deviled Egg: picked peppers with jalapenos also added a kick to the salad
  • Dressing: homemade, of course.

Tomorrow will be similar. I already have the lettuce in the bowl ready to go. I’ll try to remember mandarin oranges for tomorrow. I also have some baked chicken I want to add. If I go with the chicken and oranges I’ll probably use walnuts and almonds for garnish.

April 19, 2010 Posted by | Brown Bag, Salad | , , , , , , , , , , , , , , , , | Leave a comment

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