Recipe: lunch ideas

here's some recipe ideas...

Apple and Sweet Potato Sandwich Spread
Recipe By : Love in a Lunchbox
1 cup baked, peeled and mashed sweet potato
1 med size apple, peeled and diced
1 pinch allspice
1/2 teaspoon cinnamon
1 teaspoon lemon juice
1/4 cup apple juice

Mix together all. Spread on toasted bread or crackers. Makes enough for 3-4 sandwiches.

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Artichoke Hearts Delight Spread*
Recipe By : The Vegetarian Lunchbasket
6 artichoke hearts
1/3 cup cream
1/2 cup mayonnaise
2 tablespoons parmesan cheese
1 tablespoon capers, drained
sprinkle garlic pepper
sprinkle dill weed

Heat artichoke hearts in saucepan. Add the mayonnaise, cream, parmesan and capers. Remove from heat and mash slightly. Season to taste. Use as sandwich or bagel spread, or as dip for crackers or chips.

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B-Rocks *
Recipe By : Judy Williams

DOUGH:
1 package yeast
2 cups water (lukewarm)
2 tablespoons sugar
1 tablespoon salt
6 cups flour
2 tablespoons oil
FILLING:
1 1/2 pounds ground beef
fine chopped onions
1/2 cabbage, shredded

Mix dough and let rise once, about 2 hours. Cut into 16 squares. Cook beef and add veggies; cook 10 minutes longer. Divide filling into dough squares, wrap filling and seal dough. Bake at 400 F for 20 minutes.

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Bagel Works -- bagel topper ideas

Orange Peanut Butter: Mix 2 Tbl. peanut butter w/ 2 Tbl. orange juice concentrate. Spread onto a slice of bread. Dot with sliced bananas and top with second bread slice.

Garbanzo Lemon Spread: combine one can drained garbanzo beans (reserve liquid), juice from half a lemon, 1 chopped green onion, 2 Tbl. chopped parsley, and 2 cloves chopped garlic. Process in food processor til smooth (add some of reserved liquid if too thick). Yield: 1 1/2 c. spread. (can be used in pita also)

Peanut Date Spread: combine 2 oz cream cheese, 5 Tbl. peanut butter, 3 Tbl. honey, 1/4 c. chopped walnuts, and 1/4 c. chopped dates. Mix all well.. Enough spread for 2 sandwiches. Good on bagels.

Pepperoni Pizza Bagel: Split bagel, and spread generously with pizza sauce and pepperoni. Cover with Italian spice shredded cheese. Toast in toaster oven until cheese is melted and bagel is crisp.

Cheese Bagel: Split bagel, and coat with pesto sauce. Sprinkle with desired seasonings, then cover with sliced Swiss, mozzarella, or provolone. Toast in toaster oven until cheese is melted and bagel is crisp.

Cheese Olive Spread: Combine well desired amount of cream cheese, chopped black olives, seasonings, and shredded cheese (jack or cheddar), can also add chopped walnuts. Good for bread, bagels or crackers.

Chicken Apple Spread: Combine 1 c. chopped cooked seasoned chicken with 2 Tbl. nonfat yogurt, 1 tsp minced parsley, and 2 Tbl. apple juice. Can add chopped walnuts, apples and raisins if desired. Use on bagels or eat plain.

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Buffalo Chicken Macaroni Salad *

Recipe By : Healthy Exchanges
1/2 cup blue cheese dressing
1/4 cup fat free mayo
1 teaspoon Tabasco sauce
1/4 teaspoon paprika
1 1/2 cups diced chicken breast (cooked)
1/2 cup chopped celery
2 cups cold cooked elbow macaroni, drained
1 cup diced fresh tomatoes

In large bowl, combine dressing, mayo, Tabasco and paprika. Add chicken, celery and macaroni. Mix well to combine. Add tomatoes. Cover and refrigerate at least 30 minutes. Hint: 1 1/2 c. macaroni cooks up to about 2 cups.

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Cream Cheese and Olive Sandwich

Recipe By : Ultimate Lunchbox

2 ounces cream cheese, softened
1 soft roll, sliced
1 teaspoon dill
1 small cucumber, peel and slice
8 green olives, sliced

Spread cream cheese on both slices of roll. Sprinkle with cream cheese. Layer lettuce, cucumber and olives on bottom half of roll. Yield: 1 sandwich

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Cup A Lasagna

Recipe By : The Vegetarian Lunchbasket
flour tortillas
tomato sauce
grated mozzarella or cheddar
grated parmesan cheese
ricotta cheese
fresh spinach (optional)

Break flour tortillas into pieces the size of thermos bottom. Heat the sauce very hot. Layer tortillas, cheeses and sauce (and optional spinach, which will wilt nicely). Cap quickly and by lunchtime, you'll have warm, melty lasagna.

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Lunchbox Salads*

Recipe By : Love in a Lunchbox

Banana Salad: slice bananas, seedless grapes, chopped dates and dress with nonfat raspberry or peach yogurt.

Tabouli: Put 1/2 c. bulgur in bowl, and pour 1 c. boiling water over it. Let stand 1 hour. Drain water. Refrigerate overnight. In morning, add 1/2 c. chopped parsley, pinch of dried mint, 2 Tbl. lemon juice, 1/4 c. chopped green onion, and 1/2 c. cooked garbanzo beans.

Indian Curry Salad: 1 1/2 c. cooked brown rice, 2 sliced pitted prunes, 1/4 c. raisins, 1/4 c. crushed pineapple, 1/2 c. applesauce, 1/4 tsp cinnamon, 1/2 tsp curry. Combine all and chill.

Chicken Salad: Cold seasoned chicken, kidney beans, tomato chunks, red pepper slivers, squeeze of lemon juice; season with pinch of cumin and mint.

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