Lunch menu ideas
mtnrdredux_gw
3 years ago
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Menu planning help pls...Lunch
Comments (15)Glad to hear it went well. I love those kind of summer, salady meals! And I am a huge fan of anitpasta platters, where folks can pick and choose their own perfect little plates! As for lentils, like I said, I love lentil salad too and I always have to struggle getting the lentils just right--not too mushy, not to hard. I now special order French green lentil and also have tried the black beluga ones. They are both rounder and seem to be better for salads. But anyway, glad to hear the dinner went well. I knew it would! But I still love it when folks report back. What can I say, I am so busy and devoid of a social life I have to live vicariously through others, lol! So thanks for sharing the fun!...See MoreCost effective breakfast and lunch ideas
Comments (29)punamytsike, my kids are 15, 14, 12, 11 and 9...Plenty old enough to make their own breakfast...however, their attention to detail lacks a lot...plus they will make WAY too much if I am not there. By "attention to detail" lacking, I am referring to those important details like turning off the stove caps or oven...or taking the fork out of the bowl before putting it in the microwave. Or using the timer so that food doesn't burn. I have tried SO hard to teach them to pay attention to these things but after nearly 3 house fires, I had to make a "no baking for frying rule..." Especially since 4 of my 5 are up by 6:00 on the weekends and I don't get up until 7:30 or so. Their use of household appliances is limited to the toaster and microwave. I also have to set limits. Three waffles, one cup of juice and one cup of milk for breakfast. One banana. If I don't do this, one child will have 8 waffles and the late risers will get nothing. This makes it very difficult to buy in bulk. I shop often. No less than once per week...because if I shop for 2 weeks everything is still gone in one week. I blame this on the fact that I have 4 boys who could eat themselves through a brick wall. LOL! The macaroni dish is one my mother fixed when I was growing up. I have wanted to try it here but I'm afraid to. Two of my kids are very very picky...I think I'll try it this week though. I always LOVED that dish!...See MoreChicken lunch menu?
Comments (55)Just reporting back to let everyone know how the lunch went. Despite on and off showers, the temp was great so we were able to sit out on the deck, half of which is covered so we were dry and comfortable and enjoying the outdoors. Friend brought a hot appetizer with melted cheese that was delish. I had a Latin salami slices with cucumber slices; roasted red pepper hummus with pita chips, smoke gouda and jarlsburg cheese with crackers, and a dish with celery and carrot sticks. Lunch rec'd all kinds of compliments...grilled chicken breasts marinated in a lemon BBQ sauce and I served it with quinoa pesto (found it at TJs). Lentil salad with carrots and celery. Haricot vert with fennel and toasted pecans in a lemon dijon sauce (Martha Stewart). I sliced up a whole wheat ciabatta bread and had an herb package from which to make a dipping sauce with EVOO. For dessert I made a mixed berry crumble (blue and rasp) with choc chip ice cream from a local creamery. Coffee and tea. The beauty of it was that most of the cooking was done a day ahead so I was able to enjoy the company on the deck and not be a slave to the kitchen in prep....See MoreLunch ideas would be appreciated
Comments (12)Two recipes come to mind (posted by Ginger St Thomas on the Recipe Exhange years ago) and both are delicious - ITALIAN BEEF One 3-4 lb roast beef (rump roast or sirloin tip) 1 jar pepperochini peppers, juice & all 1 can beer 1 can beef bouillon Combine all ingredients in a large crockpot. Cook on high 30 minutes; reduce heat to low. Cook until beef is tender. For supper, start cooking before work. If you want it for lunch cook at bedtime.) Remove meat from juices, slice thinly & return to pot. Serve on hoagie buns & dip sandwiches in juice. CROCKPOT FRENCH DIP SANDWICHES 2 cups water 1/2 cup soy sauce 4 whole peppercorns 1 tsp dried rosemary 1 tsp dried thyme 1 bay leaf 1 tsp garlic powder (had none so used 1 minced garlic clove) 3 lb boneless beef chuck roast, trimmed 8 French or sourdough rolls, split Combine water, soy sauce, peppercorns, rosemary, thyme & garlic in a slow cooker, stirring until well blended. Place roast in cooker & cover. Cook on high for 5-6 hours or until beef is tender. Remove meat from broth & shred with a fork. Serve beef on rolls. Pour broth in small bowls for dipping.~~ Good topped with Swiss cheese or sauteed onions, peppers or both. I like mustard on the rolls, too....See Morelocaleater
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