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Brown Bagging It by: Patti Hosford
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Basic Hummus
2 cans (15-oz) garbanzo beans, drained
1/2 cup tahini (Asian section of most stores)
1/4 cup lemon juice
3 cloves garlic, minced
1/4 cup flat-leaf parsley
1/4 cup chopped green onion,
salt and pepper to taste
Combine ingredients in blender. Process until smooth the season with salt and
pepper. Water can be added to reach desired consistency.
Black Bean Hummus
(Similar to Brixx)
1 (16-0z) can black beans
1 tbsp tahini
3 tbsp pure olive oil
Juice of 1 lime
2 cloves garlic, crushed
salt and fresh pepper to taste
1 tsp ground cumin
Place all ingredients into a food processor and whiz until fairly
smooth...doesn’t have to be completely smooth, but you want to eliminate large
chunks of garlic. This is excellent served on warm pita wedges or tortilla
shells. Store in the refrigerator for one week and bring to room temperature
before serving.
Cilantro Jalapeno Hummus
2 cloves garlic
2 15-oz cans garbanzo beans, drained and rinsed
3 tbsp lime juice
1/2 tsp salt
1/2 cup olive oil
3/4 cup chopped fresh cilantro
2 jalapeno peppers, seeded and minced
Place garlic in food processor and process until minced. Add beans, lime
juice, and salt. Puree. Slowly add the olive oil in a steady stream. Process
until the mixture thickens (1-2 minutes). Add cilantro and jalapeno and pulse
for 10 seconds. Serve on breads, tortillas, or pita bread.
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Hummus Surprise Sandwich
2 slices of firm, chewy bread of choice
2 tbsp hummus of choice
a handful of assorted sliced or diced veggies
cukes, carrots, tomatoes, olives,
avocado, mushrooms, sprouts, beans
pickles, etc.
Spread hummus on each slice of bread. Top each slice with whatever you
decided sounds good. Eat as an open-faced sandwich. There are great hummus
flavors out there at the local supermarket.
Chick Pea Hummus
3 tbsp tahini
1 tbsp sesame oil (or olive or canola)
1/2 lemon, juiced
1/2 cup water (more or less)
1 large garlic clove, mashed
1 15-oz can chick peas
salt and pepper to taste
Slowly add water to tahini, oil, garlic, and lemon juice. Combine sauce,
chick peas, and salt and pepper in blender. Blend to desired consistency. Serve
with raw veggies or chips as a dip. Serve on crackers or tortillas as a spread,
or stuff into warmed pita bread with your choice of cheeses or veggies. Using
this basic recipe you can change the spices by adding cumin (Mexican spices).
You can also add red peppers, chopped olives, or sun-dried tomatoes.
Sage Butter
1 tsp salt
pinch ground pepper
1/4 cup fresh sage leaves
8 tbsp unsalted butter, softened.
Combine salt, pepper, and sage in food processor. Pulse until finely minced.
Add butter a tbsp at a time until well blended.
Most of the recipes come Wrom: TFJM
“Brown Bag Success” written by Sandra K. Nissenberg, MS, RD and Barbara N.
Pearl, MS
“The 50 Best Brown Bag Lunches” by Beath and Rick Renaud
Type in bag lunches and see what you come up with. FabulousFoods.com,
Allrecipes.com, or delections.com (recipes for flat-out wraps)
Roast Beef Salad Sandwich
1-2 tbsp mayonnaise
1 tbsp pickle or celery relish
2-4 slices roast beef
2 slices sourdough bread
1 leaf lettuce
Combine mayonnaise and relish with roast beef in a blender or food processor.
Blend until smooth. Spread on bread and place lettuce on top. Makes 1 adult
serving or 2 children servings.
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Chicken Caesar Salad Sandwich
1 cup cooked, chopped chicken
1-2 tbsp Caesar dressing
1 bulky roll
2 tbsp shredded Parmesan cheese
1 leaf romaine lettuce
Combine chicken and dressing. Spread mixture on bread, sprinkle with Parmesan
cheese and top with lettuce.
Sweet-and-Sour Chicken Salad Sandwich
1-2 tbsp spicy sweet-and-sour sauce
1 chicken breast
2 slices oat bread
1/8 cup chopped green pepper
1/8 cup chopped red onion
1 leaf lettuce
Salt and pepper to taste
Heat sweet-and-sour sauce over medium heat. Add chicken to skillet and sauté
until done. Set aside chicken to cool. Chop chicken and combine with peppers,
onion, and mayo. Spread evenly on each slice of bread. Top with lettuce.
Sprinkle lightly with salt and pepper.
Summer Ham and Swiss
½ tbsp mustard
½ tbsp mayonnaise
2 slices light rye bread
2-3 slices baked ham
2 slices Swiss cheese
4 slices cucumber, peeled
Combine mustard and mayo. Spread mixture on bread. Top with remaining
ingredients.
Swiss Tuna
½-1 cup water-pack & solid-pack tuna, drained
1-2 tbsp mayonnaise
2 slices light rye bread
2-3 slices cooked bacon
2 slices Swiss cheese
2 slices tomato
Combine tuna and mayo. Spread mixture evenly on each slice of bread. Top with
bacon, cheese, and tomato.
Cobb Sandwich
6” baguette or large crusty roll
2 tbsp mayo or lite mayo
1 tsp Dijon mustard
3-4 slices bacon, cooked
3 sliced cooked turkey breast
3-4 leaves Romaine lettuce
3-4 slices avocado
1 tbsp crumbled bleu cheese
3-4 slices red bell pepper
4-5 thin onion slices
salt and pepper to taste
Italian dressing (optional)
Slice bread and spread with mayo and mustard. Layer on lettuce, tomatoes,
bacon, and other ingredients. Drizzle with Italian dressing.
Hawaiian Sunrise
½ cup shredded cabbage
¼ cup shredded carrots
¼ cup raisins
1 tbsp Miracle Whip Light Salad Dressing
2 slices whole wheat bread
2 slices or chunks pineapple
2 slices Havarti cheese
2 thick lettuce leaves
Combine cabbage, carrots, raisins, and dressings. Spread mixture evenly on
each slice of bread. Layer with pineapple, cheese, and lettuce.
Chicken Fajita Pita
1/4 cup chopped cooked chicken
pinch of fajita seasoning
1/2 large or 1 small pita
1/4 cup shredded lettuce
2 tbsp shredded cheese
Mix chicken with seasoning. Stuff chicken mixture into pita pocket. Add
remaining ingredients. Top with salsa if desired.
Mexican Lettuce and Tomato Sandwich
1 tbsp salsa
1 tbsp sour cream
1 pita pocket
2-3 slices Monterey Jack cheese
2-3 slices tomato
2 leaves crisp lettuce
Combine salsa and sour cream. Cut a 1-inch section from one side of the pita
bread to open a pocket. Place cut sections of bread inside pocket. Stuff
remaining mixture and ingredients into pocket. (Try adding beans or rice to this
pocket)
Lunch at the Waldorf
3-4 cups shredded iceberg lettuce
1 McIntosh or red apple, diced
¼ cup raisins
1/8 cup red cherries OR
1/8 cup grapes, halved
1-2 heaping tbsp Miracle Whip
Combine lettuce, apple, raisins, cherries or grapes, and walnuts. Add
dressing and toss.
Cheezy Pretzelz
1.5 cups flour
1/2 cup shredded cheddar cheese
2/3 cup lowfat milk
2 tbsp margarine
2 tsp baking powder
t tsp sugar
1/2 tsp salt
cooking spray
1 egg, beaten
coarse or kosher salt
Preheat oven to 400*. In a large bowl, combine ingredients except egg and
coarse salt. Remove dough from bowl and knead for 1-2 minutes on lightly floured
board. Break dough into pieces. Roll into thin ropes. Twist into pretzel shapes.
Spray cookie sheet with cooking spray. Place pretzels on cookie sheet. Brush
dough with beaten egg and sprinkle with coarse salt. Bake 10-15 minutes or until
browned.
Geez-O-Cheez Kabobs
4 cubs of cheese (any kind)
4 chunks peppers (any kind)
4 cherry tomatoes
4 melon balls
4 cubes cooked turkey
6 wooden toothpicks
Be creative with this. You can add or subtract any ingredients you and yours
enjoy.
Italian Pasta Salad
1 cup cooked pasta
1/2 pound bag frozen vegetables, cooked
1/4 cup Italian dressing (lo-fat or regular)
Combine cooked pasta and vegetables. Toss with dressing. Refrigerate.
Soft Pretzels
1 pkg dry yeast
1.5 cups warm water
1 tsp salt
1 tbsp sugar
4 cups flour
cooking spray
1 egg, beaten
coarse or kosher salt
Preheat oven to 425*. In a large metal bowl, dissolve yeast in warm water.
Add salt and sugar. Add flour and knead until smooth. Break dough into small
pieces. Roll into thin ropes. Twist into pretzel shapes or your own design.
Spray cookie sheet with cooking spray. Place pretzels onto cookie sheet. Brush
with beaten egg and sprinkle with coarse salt.
Bake 15 minutes.
California Veggie Flatout Wrap
1 Harvest Wheat Flatout
1/2 oz fat free peppercorn ranch dressing
1-2 Romaine leaves
2-3 slices tomatoes
2 tbsp shredded carrots
3 half slices cucumbers, peeled
1/4 oz alfalfa sprouts
1 1/2 tsp sunflower seeds
2 tbsp guacamole
1 slice Swiss cheese single
Spread dressing on flatout. Add ingredients in order given. Roll up tightly,
cut and serve.
Roast Beef and Cheddar Flatout Wrap
1 Italian Herb flatout
1/2 oz FF Catalina dressing
1/2 oz horseradish sauce
1-2 Romaine lettuce leaves
6 mild pepper rings
2-3 slices tomatoes
4 thinly sliced red onions
4 thinly slices lean roast beef (2-3 oz)
1 slice LF Cheddar cheese
Mix Catalina and horseradish. Spread across flat-out. Layer other ingredients
in order given. Roll up tightly. Cut and eat.
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