Tuesday, October 19, 2010

Go-to salads for a quick meal...

My favorite quick tuna salad

Oh, yum!  Can I say that Fat Free Greek Yogurt is your friend?  IT SO IS!  If you haven't met her yet, say hello to a Greek Goddess!  You'll see why if you make this salad.  This was my lunch today...yum.  So this is what I do, I will share a secret or two here...let me whisper...

I boil a few eggs, usually about 6 or so and I mark them with a pencil and stick them in the fridge.  I substitute fat free Greek Yogurt for mayo...and I am a mayo snob, only really liking Hellman's.  Greek yogurt can separate a bit if you don't eat it right away so you wouldn't want to make this one day and eat it days later, in fact, here is how I do it when I am bringing it with me to work.

I put all the ingredients in the container and do not mix them until I am ready to eat!  That is  a secret y'all!

Here goes:

2 hard boiled eggs
1 can of white tuna, packed in water, drained
1 rib celery
1 green onion, sliced
salt and pepper
1 teaspoon fat free Mayo
2 TBSPs fat free Greek yogurt
Small cooked pasta, there is about 3/4 cup here but add what you wish, it is free!

Mix and eat!  So fast and easy and with ingredients you probably have on hand.  I enjoyed mine with a ruby red grapefruit, peel 'em and eat 'em!  I really love them, in fact I am rather addicted to ruby reds right now and they are super slimming.  I peel off the tough skin between the juicy flesh...they are fun to peel and so yummy to eat.  I have been eating them every day because I love them and I did lose 6 pounds this week!  I ate this tuna at least twice too, because it was very satisfying to me.

Why not try this too:

Curried Chicken Salad

Cooked chicken chunks, fresh or canned
2 eggs, hard boiled
celery, cut up
apple, cut up
1 tsp raisins, minced (syns)
Greek Yogurt
1 tsp ff mayo
salt, pepper and curry powder

This one is yummy too!  No need to be hungry at lunch time!  You can even throw cooked rice or pasta into this mixture and it is a meal in itself. Who needs bread for lunch!

Lentil Rice Salad

This salad makes a fast, easy lunch.  Throw some into a bowl, grab a piece of fruit and a bottle of water and you are set to go.  That is what I need.  I like to have left overs for lunch because they are easy.  But there are not always left overs to be had.  This one takes some preparation.  I would liken it to the Bean Salad recipe that I have already posted because you do the chopping and make it ahead of time.  Then you have it on hand for a fast meal or an addition to your dinner. I made a lot of this.  Lentils have loads of protein and are a slimming way to get protein.  I thought this was yummy. 

 Check it out and let me know what you think.  I will post the second go-to recipe in a day or so, hey, I am busy, why do you think I need a go-to salad anyways?  Speaking of that I am so excited to GO-TO weigh in this week at Slimming World because I got weighed today and I was lower than I have been, like, way lower...I am getting SMALLER! May be I should show you that too, huh?  My girls took this I am and  here they are too...

Sorry, some bad lighting here...I'll do more pictures later... just thought you wanted to see my smaller sized jeans ; - )

My girls took the pictures...aren't they the cutest!?! 

Lentil Rice Salad Recipe
(I doubled this because to me that is the whole point of making it ahead.)

1/2 cup lentils, washed and cooked per directions
1 1/2 cups water
1 cup chopped tomato ( I used grape tomatoes)
1/4 sliced green onions
1 cup diced carrots
1/4 cup lightly sauteed red onion
3/4 cup green pepper (I only had red on hand)
1 1/2 cups broccoli or cauliflower flowerets
1/4 cup chopped fresh parsley
3/4 cups brown rice (cooked, yeilds a larger amount)

3 Tablespoons Nakano, Marukan or other Seasoned Gourmet Rice vinegar
1 Tablespoon fresh lemon juice
1 1/2 teaspoon Dijon mustard
Salt and pepper to taste

Add lentils to water in a medium saucepan and bring to a boil; cover and simmer for 20 minutes. Drain.  Prepare rice according to package directions. Prepare vegetables while rice and lentils are cooking.  Mix lentils, rice and vegetables.  Whisk together dressing ingredients and pour over vegetable mixture.  Chill well before serving.

I can also envision this recipe with a few twists.  You could make it Mediterranean by adding fat free feta, cucumbers, mint, and olives. Or what about adding tuna and a small pasta?  How about fresh pineapple tidbits, chicken pieces and curry powder? 

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