Ambleside Classical

NEW! LUNCH MENU

I spent some time this afternoon making a lunch menu for next week. We usually do lots of soups and sandwiches, along with frozen South Beach or Kashi meals, but I'm getting a little bored with it. I thought I'd try my hand at a lunch menu and see how I like it. As Providence would have it, dh called to see if I wanted anything from the grocery store today. Just in time, hon!

Wild and Brown Rice salad (Tuesday) -- MMMmmm! Very yummy.

MONDAY

Mexican Wrap – whole wheat tortilla wrap or other flat bread, fill with heated, vegetarian refried beans or chilli beans (a can is fine but dry the beans well), crispy lettuce and some cherry tomatoes. Put a spoonful of guacamole on top (or natural yogurt for a low fat version). Wrap tightly.

TUESDAY

Wild & Brown Rice Salad – Toss together 2 1/2 cups of cooked and cooled Wild/Brown Rice Blend (I buy the pre-blended type so I can cook it altogether), 3-6 chopped green onions, 1/3 cup craisins, raisins, or dried cherries, 2 T chopped fresh cilantro, 1 T chopped fresh parsley with Raspberry Vinaigrette dressing (I love Paul Newman's). You can make this the night before and store in the frig. Just before serving, top with pecans or cashews.

WEDNESDAY

Soup and Sandwich - Egg salad with Cucumber on Whole Wheat paired with Tomato, Italian Wedding, or favorite low sodium soup

THURSDAY

California Wrap – Start with whole wheat tortilla, wrap or other flat bread. Top with turkey, ham, and a slice of tomato. In a small bowl, combine an avocado slice and 1 tsp lime juice, and then spoon onto the tomato (or use prepared guacamole). Top with the watercress or arugula and Ranch dressing. Wrap tightly in cling film and chill until required.

FRIDAY

Lunch Time Salad – Toss Spring Mix or other greens with pecans or almonds, chopped deli chicken, cherry tomatoes, seedless grapes, strawberries, sliced cucumber, cottage cheese, Raspberry Vinaigrette dressing (I love Paul Newman's).