SIMPLE LIVING 101

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Lunch

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Strawberry Salad	Wash a 6 cups of mixed salad greens. Dry well. Slice 2 cups of fresh strawberries, chop one medium sized spanish onions and slice 1 cup of fresh mushrooms. Combine all the vegetables into the mixed salad greens. Toss with this delicious homemade dressing. Combine 1/2 cup of olive oil with 1/4 cup of red wine vinegar, 1/3 cup of white sugar and 3 tablespoons of poppy seeds. This recipes tastes wonderful and children will enjoy eating this salad thanks to the strawberries.
Grilled Apple Sandwiches	Peel,core and cut into wedges 1 apple. Cook over low heat for about 2 minutes to soften the apple slightly. Butter two slices of bread. Place a piece of cheddar or mozzarella on the unbuttered side of the bread. Place a few slices of apple on top of the cheese. Top with the other piece of bread, butter side up. Cook over medium heat, until both sides are browned and the cheese is melted. Great sandwich.
Cucumber Dip/Dressing	Soften 1 cup of cream cheese, finely chop or grate 1/2 cup of cucumbers, 1/4 cup of minced onion, 1 clove of garlic minced 1/4 teaspoon of salt,and 1/4 teaspoon of pepper. Mix all the ingredients well together. Add 3/4 cup of mayonaise to the cucumber mix. Let sit in the fridge a couple of hours before serving. To make into a dressing add 1/4 cup of oil and mix well, let sit in the fridge as well. Great for array of fresh vegetables or on a garden salad.
Cheese Melts	Cut a bun in half. Place a piece of ham, tomato and a squirt of mustard on the bun. Place a slice over the mixture and cook in the oven, until the cheese melts. Any mixture may be placed on the bun. Veronica, B.C. Nutritious and easy to prepare
Monte Cristo	Make a ham and cheese sandwich. Dip the sandwich into a beaten egg. Cook in a lightly greased pan until both sides are a nice golden brown. Serve with salad.
Tortellini Soup	Buy the prepackaged tortellini and leave in the freezer for easy use. Cook some vegetable or chicken broth. Once boiling reduce heat and toss a handful of tortellini in the soup, let simmer for 10-15 minutes until the tortellini is tender. At the last 5 minutes of cooking, place a handful of peas into the soup. Nutritious, fast and simple.
Quesidillas	Grate 1 cup of cheese. Chop up a mixture of vegetables (tomatoes,broccolli,green onion and mushrooms). Lay the quesidilla flat and sprinkle a small amount of cheese on one half of the quesidilla. Place a handful of vegetables on top of the sprinkled cheese. Place a few more pieces of cheese on top of the vegetables. Fold the quesidilla over and cook in the oven at 400 degrees, until the cheese has melted. Serve with sour cream and salsa. The quesidilla may also have cooked meat inside, and any combination of vegetables. Quesidilla may be accompained with a tossed salad, french fries, rice or beans. Great for lunch or dinner. Quesidillas may be made in advanced and stored in the fridge for a couple of days or frozen to be used at a later date.
Tuna Melt	Drain a can of tuna. Mix the tuna with 1/8 cup of shredded carrots, 1 chopped green onion, 1/4 cup of mayonaise, and salt and pepper to taste. Place the mixture on a piece of rye bread and sprinkle with cheese. Broil in the oven until the cheese has melted. Serve with a combination of cucumbers and tomatoes. A great Saturday lunch.
Cheese Melts	Finely chop 1 cup of almonds in a blender. Chop 5 pieces of bacon into very small pieces. Mix the almonds, bacon, 1 cup of mayonaise and 1/4 cup of freshly chopped chives together. Cut a piece of french stick in half. Spoon the mixture onto the french loaf and sprinkle with mozzerela cheese. Bake in a 350 degree oven for 7-10 minutes until the cheese has melted. Incredible taste.
French Onion Soup	Thinly slice 3 large onions. Melt 1/4 cup of butter and 1/4 cup of olive oil in a stock pot. Once the oils are melted, add the onion and cook on a medium heat for 3-5 minutes, until the onions are soft. Sprinkle 3/4 Tablespoon of sugar onto the onion mixture. Simmer for 20-30 minutes, stirring occassionally. The onions will be ready for the liquid, once they have turned a golden brown. Add 6 cups of beef stock and 3/4 cup of red wine to the onion mixture. Let simmer for at least 30 minutes. Place the soup into ovenproof soup dishes and top with fresh croutons and mozzarella cheese. Cook in the oven until the cheese has melted. Serve immediately.
Croutons	Chop up 4 slices of bread into small cubes. Heat 2 tablespoons of oil in a frying pan or skillet. Once heated add 1 tablespoon of dried parsley and 2 cloves of minced garlic. Let simmer for about 1 minute before adding the bread. Cook over medium heat until the cubes of bread are toasted on both sides. These are delicious in the french onion soup. Other great croutons are garlic and parmesan,or thyme,oregano and rosemary. The croutons are great for snacks on the run or for your soups and salads.
Pizza Sauce	Grab a can of tomato paste and let's liven it up. Mix 1/4 cup of red wine or water to the paste. Add more water until a smooth and thick sauce is reached. Mix in 1 tablespoon of olive oil, 1 clove of crushed garlic, 1 teaspoon of dry basil and 1 teaspoon of dry thyme. Spread this sauce on your pizza crust and top with wonderful toppings. This is great for nights you want take out.
Rutabaga Soup	Peel and cut one medium sized rutabaga into cubes. Slice one large leek. Sautee the leek slices for 5-10 minutes with 2 tablespoons of oil. Toss in the rutabaga cubes and cook for another five minutes on medium-low heat. Place the the rutabaga mixture into a crockpot with 2 cups of chicken stock. Let cook on low for 4-6 hours or on high for 6-8 hours. Puree the mixture in little sections at a time. Once the mixture is pureed place in a stock pot and stir in 1/2 to 1 cup of evaporated mixture to reach your desired thickness of the soup. Stir in 2 tablespoons of pure maple syrup and simmer for 20 minutes. Garnish with a spoonful of yogurt or sour cream. This soup is delicious,nutritious and very inexpensive to make.
Quick Chicken Noodle Soup	Boil 4 cups of water via the kettle or on top of the stove.Once boiled add 4 teaspoon of prepared chicken concentrate. Stir the water and concentrate together and simmer in a pot. Add 3/4 cup of fine noodles. Break up spaghetti noodles into small pieces and add to the soup mix. Add 1 cup of frozen peas or mixed veggies. Let simmer until noodles are soft and the vegetables are cooked through. Serve with multigrain bread and crackers. This is a fast, nutritious lunch that children of all ages enjoy.
Minestrone Soup	Mix 1 16oz can of tomatoes, 1 cup of precooked white pea beans, 1/2 cup of precooked kidney beans, 1 cup of peas, 1 cup of diced carrots, 1/2 cup of chopped onions in the crockpot. Add 2 tsp of tyme, 1 tsp of rosemary, 2 tsp of oregano, and salt and pepper to taste to the soup.

Favourite Lunch Links

Gourmet Lunch: Nice selection of recipes. Easy to follow directions.

All Day Recipes: Easy and fast recipes day and night.

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