Scrumptious Lunches

This week let’s take a look at some lunch recipes that are healthy yet tasty! I hope you’ve been sampling some of the dinner and snack recipes. Please let me know what you like! If you are looking for more chicken, seafood, beef, vegetarian recipes or maybe you need more breakfast, lunch, dinner or snack ideas? Let me know!! I will find some delicious recipes for you to absolutely relish in yet not feel guilty about eating!

California Melt: QUICK AND EASY FOR THE DAY OF

Servings: 4 open faced sandwiches

Calories: 335 kcal

Cholesterol: 26 mg

Fiber: 7.2 g

Sodium: 170 mg

Carbohydrates: 21.1 g

Fat: 22.5 g

Protein: 15.6

Ingredients:

4 slices whole-grain bread, lightly toasted

1 avocado, sliced

1 cup sliced mushrooms

1/3 cup sliced toasted almonds

1 tomato, sliced

4 slices Swiss Cheese

Directions:

• Preheat the oven broiler

• Lay the toasted bread out on a baking sheet. Top each slice of bread with ¼ avocado, mushrooms, almonds and tomato slices. Top each with a slice of Swiss cheese.

• Broil the open-face sandwiches until the cheese melts and begins to bubble, about 2 minutes. Serve the sandwiches warm.

Other Ideas To Enhance Flavor:

If you’re looking for a little more protein, add a fairly thick slice of your favorite lunchmeat (e.g. ham, turkey, chicken).

Mexican Ceviche-PREPARE THE NIGHT BEFORE

Servings: 8

Calories: 387 kcal

Cholesterol: 86 mg

Fiber: 7.5g

Sodium: 733 mg

Carbohydrates: 57.6 g

Fat: 12.4 g

Protein: 17.7 g

Ingredients:

5 large lemons, juiced

1 pound jumbo shrimp, peeled and deveined

¼ cup chopped fresh cilantro, or to taste

tomato and clam juice cocktail

2 white onions, finely chopped

1 cucumber, peeled and finely chopped

1 large tomatoes, seeded and chopped

3 fresh jalapeno peppers, seeded and minced

1 bunch radishes, finely diced

2 cloves fresh garlic, minced

tortilla chips

Directions:

• Place shrimp in a bowl (You may either coarsely chop the shrimp, or leave them whole, depending on your preference.) Add lemon, covering shrimp completely. Cover and refrigerate for 30 minutes, or until opaque and slightly firm.

• Add tomatoes, onions, cucumbers, radishes and garlic; toss to combine. Gradually add cilantro and jalapenos to desired taste (jalapeno will grow stronger while marinating). Stir in tomato and clam juice to desired consistency. Cover and refrigerate for 1 hour. Serve chilled with tortilla chips.

Caribbean Crabmeat Salad-IF YOU’RE LOOKING FOR SOMETHING LIGHT AND REFRESHING!

Calories: 304 kcal

Cholesterol: 11 mg

Fiber: 3.3 g

Sodium: 629 mg

Carbohydrates: 50.1 g

Fat: 7.9 g

Protein: 9.8 g

Ingredients:

3 cups uncooked rotini pasta

1 (8 ounce) package imitation crabmeat, flaked

1 red bell pepper, julienned

1 mango – peeled, seeded and cubed

2 tablespoons chopped fresh cilantro

1 jalapeno pepper, seeded and minced

1 teaspoon lime zest

3 tablespoons fresh lime juice

2 tablespoons olive oil

1 tablespoon honey

½ teaspoon ground cumin

½ teaspoon ground ginger

¼ teaspoon salt

Directions:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water.

• Place pasta, crabmeat, red pepper, mango, cilantro and jalapeno in a large bowl and set aside.

• In a small bowl, whisk together the lime zest, lime juice, olive oil, honey, cumin, ginger and salt. Pour over salad, toss to coat and let sit in refrigerator for at least one hour before serving.