We all here will agree that no other food tastes better than homemade food. Here is a list of 5 healthy easy to cook lunches.
ROASTED TOMATO BASIL SOUP
3 pounds ripe plum tomatoes, cut in halflengthwise
1/4 cup plus 2 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) canned plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leaves
1 quart chicken stock or water
Preheat the oven to 400 degrees F.
Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper.
Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown.
Add the canned tomatoes, basil, thyme, and chicken stock.
Add the oven-roasted tomatoes, including the liquid on the baking sheet.
Bring to a boil and simmer uncovered for 40 minutes.
Pass through a food mill fitted with the coarsest blade.
Taste for seasonings. Serve hot or cold.
SALAMI AND CHEESE SANDWICH
Low fat butter
Salami 2 slices
A slice of cheese
Slather your bread with butter
Assemble the rest of the ingredients and grill
WATERMELON AND TOFU SALAD
Low fat salad dressing
Pre-cut watermelon cubes
Throw all your ingredients together
Toss it around and dress for taste
HUMUS & PITA
15-ounce can chickpeas, rinsed
olive oil, plus more for serving
fresh lemon juice
tahini (sesame seed paste; optional)
In a food processor, puree the chickpeas and garlic with the olive oil, lemon juice, tahini (if using), cumin, and ¾ teaspoon salt until smooth and creamy.
Add 1 to 2 tablespoons water as necessary to achieve the desired consistency.
Transfer to a bowl. Drizzle with olive oil and sprinkle with the paprika before serving
SUN DRIED TOMATOES PASTA SALAD
1/2 pound fusilli (spirals) pasta
1 pound ripe tomatoes, medium-diced
3/4 cup good black olives, such as kalamata, pitted and diced
1 pound fresh mozzarella, medium-diced
6 sun-dried tomatoes in oil, drained and chopped
– For the dressing:
5 sun-dried tomatoes in oil, drained
2 tablespoons red wine vinegar
6 tablespoons good olive oil
1 garlic clove, diced
1 teaspoon capers, drained
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan
1 cup packed basil leaves, julienned
Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together
Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool.
Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.
Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.
A quick way to gain all the nutrients simultaneously. Veggie Sub Sandwich is very easy to make and a delicious simple sub for veggie lovers. You can make it at home easily with vegetable patty along with your favorite veggies wrapped in your choice of bread.