Fit Mom: Easy Lunch Ideas

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by MEAGAN HARRIS

wfaa.com

Posted on April 8, 2013 at 4:40 PM

Updated Wednesday, Oct 30 at 5:45 AM

Courtesy: Chris Wilson, Corporate Chef United Supermarkets

Lite Deviled Egg Salad

8 servings
12 Hard Boiled Eggs
½ C. Light or Nonfat Mayonnaise
1 T. Dijon Mustard
¼ tsp.Kosher Salt
  1. Thinly slice or chop eggs.
  2. Place Mayonnaise, Dijon, & salt in a small mixing bowl and blend until smooth.
  3. Fold eggs into the mayonnaise mixture.
  4. Chill salad. Garnish with ground paprika if desired.

 

Lite Fruited Chicken Salad
8 servings
 
1 C. Light or Nonfat Mayonnaise
1 T.  Honey
¼ tsp. Kosher Salt
1 lb.  Cooked Boneless Chicken Breast (1/4” dice)
¼ C. Celery (1/4” dice)
¼ C. Dried Apricot (1/4” dice)
¼ C. Dried Cranberries (whole)
¼ C. Pecan Pieces
  1. In a medium size mixing bowl whisk mayonnaise, honey and salt together until smooth.
  2. Add diced cooked chicken breast, diced celery, diced apricots, cranberries, and pecans to the mayonnaise mixture.
  3. Mix all ingredients together until everything is evenly blended.
  4. Chill & serve.

 

Heirloom Tomato & Feta Salad
8 Servings
 
3-4 Heirloom Tomatoes or Your Favorite Variety Tomato (cut into bite size wedges)
2 large Ripe Avocados
½ Sweet Red Onion
 
8 oz. Greek Feta Cheese (cut into cubes)
½ C. Vinaigrette (if store bought use Feta Vinaigrette)
¼ tsp. black pepper
Juice from ½ Squeezed Lemon
 
Optional: Crumbled Crisp Cooked Bacon over the top of the salad
 
  1. Wash and cut the tomatoes into bite size wedges and place in a medium size mixing bowl.
  2. Cut avocado in half, remove the seed. Using a small knife cut avocado into slices lengthwise in the peel. Using a large spoon carefully remove from the peel leaving slices whole. Place in a medium mixing bowl
  3. Peel and slice the onion into 1/8” slices and add to the Avocados.
  4. Cut Feta into ½” cubes. Add to the bowl
  5. Add all remaining ingredients to the bowl and lightly toss mixture together.
  6. Serve chilled over crisp Butter Lettuce
This is one of my favorite summer time Salads. It is very simple and goes with a wide variety of grilled dishes and a glass of your favorite white wine.

 

Healthy Turkey Meatballs
Serves 4
 
1 lb ground turkey (93% lean, dark/white mix)
1/3 cup egg beaters
2/3 cup pasta sauce
1/3 cup plain oats
1/3 cup Knorr’s vegetable soup mix
¼ tsp black pepper
 
Directions
  1. Mix all meatball ingredients in a large mixing bowl.
  2. Form mixture into 8 meatballs and place in a large muffin pan sprayed with non-stick cooking spray. Cover pan with foil.
  3. Bake covered in a 375 degree oven for 25-30 minutes, or until meatballs are cooked through. Remove foil and cook for an additional 5 minutes to brown if needed.
  4. Top with your choice of favorite sauce. For a healthy alternative, top with fresh pasta or pomodoro sauce. Also great for sandwiches using whole wheat bread or pitas along with your favorite toppings.
 
 
 
Chicken & Greek Chopped Salad Wrap
4-6 servings
 
Dressing:
1/3 C. Red Wine Vinegar
2 T. Extra Virgin Olive Oil
1 T. Fresh Herbs (chopped)
1 tsp. Chopped Garlic
¼ tsp. Kosher Salt
¼ tsp. ground black pepper
 
Salad:
6 C. Chopped Romaine Lettuce
2 Roma Tomatoes (1/4” dice)
1 C. Cucumbers (peeled, seeded, diced)
¼ C. Red Onion (1/4” dice)
½ C. Ripe Black Olive Slices
½ C. Crumbled or Diced Feta
2 1/2 C. pulled or Shredded Cooked Rotisserie Chicken (chilled)
 
4-6 Your Favorite Wrap (100% whole grain for a healthy version)
  1. In a large bowl whisk vinegar, olive oil, herbs, garlic, salt and pepper.
  2. Add all remaining ingredients for salad, excluding the wrap.
  3. Portion desired amount of prepared salad in the wraps, roll up, and enjoy. 

 

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