Turkeys in a blanket, with a fresh pasta salad. Lunchtime. Answered.
REAL Food Changes People. Something to chew on.
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Fresh spiced pineapple with a tomato/cheddar quesadilla. Simple. Delicious.
cold bar from the deli down the street. crispy tofu in fresh sweet chili sauce. snow pea salad. ginger wings. bet.
4 c. Gemelli Pasta
4 cloves of garlic, minced
1 tsp basil, shredded fresh or dry
3 c. of fresh Marinara
1 TBsp Olive Oil
1/4 tsp salt
Mozzarella Cheese *optional
Set a pot of salted water to boil on high heat.
Meanwhile, in a medium sauce pan, quickly saute (1 min) the minced garlic and basil in Olive Oil over medium-low heat – taking care not to burn or brown the garlic, that will make it bitter. Add the Marinara to the garlic, oil and basil and lower the heat to low. Stir well and cook for 12 – 15 minutes.
Check your salted water — when you have a rolling boil, add the Gemelli, stir to prevent sticking and cook until al dente (about 15 mins).
Drain the cooked pasta,
For packing to-go, scoop about 1 c. of pasta per container and top with 3-4 TBsp of Marinara, a few shreds of cheese or fresh herbs.
For dining-in, plate pasta and sauce — serve with crusty Italian Bread, that you can make ahead of time (like, the Sunday before) and a quick Romaine, Carrot and Tomato salad.
Delicious,
AND p.s. – you just got 4 servings of Vegetables in one meal!
REAL Lunch: Quick Gyro ~ Serves 5 ~ Substitution makes this Vegan Friendly
Unbelievably easy. Insanely delicious (I just finished mine).
I packed them for the kid’s lunches in a 2 ply to-go wrap. One sheet of wax paper, and one sheet of aluminum foil. Fold the sides in and roll the long end together along the top. Perfect.
//Ingredients//
1 lb chicken tenders OR 1 lb of seitan strips
Spice Blend, 1 TBsp each:
Turmeric, Paprika, Dill, Garlic Powder, Onion Powder, Salt, Cracked Black Pepper, Parsley.
1 pkg Pita Breads
Olive oil
Lettuce, Shredded
Tomato, Sliced
Shredded Cheese, optional*
Sliced Onions, optional*
Fresh Jalapeno, optional*
//Yogurt Sauce//
1 cup plain yogurt
1/4 cup chopped parsley or mint
1 tablespoon lemon juice
2 small garlic cloves, minced
1/4 tsp salt
1/2 tsp dark sesame oil
//Method//
In a medium bowl, coat the chicken tenders with your pre-mixed spice blend.
Turn your broiler to medium-high. Lightly coat both sides of your pita breads with Olive Oil, and either spread them out onto a cookie sheet and place under the broiler for 2 – 5 minutes each side OR using a frying pan, warm the pitas on each side for 2 – 5 minutes.
Pan-fry the spiced chicken (or seitan) on medium-high heat in a heavy bottom pan, using a teaspoon of olive oil. Cook until the meat is cooked through (or until the seitan is browned and crispy) about 10 – 15 minutes. Chop the chicken (or seitan) into chunks, while still in the pan – using a metal spatula.
If you’re packing to-go, grab your wax paper and foil sheets and layer them. Foil first, wax on top. Pita next.
Layer the cheese, chicken (or seitan), lettuce, tomato slices, sliced onions, jalapeno strips and yogurt sauce [feel free to use whatever you have on hand, use Ranch dressing, Bleu Cheeese Dressing, or any other favorite sauce].
Wrap and Pack, enjoy later.
For dining-in, just plate up with fresh fruit and call it a meal!
Happy eating!
