ixture just as you would for gravy.
This will make
er the top of the salad. A creamy blue cheese or
ith rice and or a simple salad.
For the beans:
Soak
Preheat oven to 350\u00b0F.
Lightly butter both sides of the bread and place on cookie sheet.
Layer ham then pineapple on one slice of bread.
Sprinkle with marjoram and top with cheese.
Bake for 7 to 12 minutes or until cheese is melted and sandwich is heated through.
Serve hot.
NOTE: The Germans eat this with a knife and fork. Try this with mayonnaise instead of butter (top side only), or 1000 Island or Ranch dressing. Serve with a fried egg for breakfast, or a salad for lunch or dinner.
ntil it shimmers. Fry chicken for 15-20 mins, until cooked
Cook the pasta as per package instructions. Rinse in cold water and toss with a little olive oil. Refrigerate.
For each day, whisk together the liquid ingredients, if there is more than one.
Mix the remaining ingredients with 1 1/2 cup of the cooked pasta, then toss with the liquid ingredients.
For the Chicken and Pesto version, I found that warming the pasta in the microwave just a bit helped it toss more evenly with the pesto. You do need to let it cool a bit before packing it up for your lunch.
inutes. (Check your pasta package for recommended times.).
Carefully drain
Canned chicken breast salad sandwich.
Drain the chicken
Microwave bacon for about five minutes (cover with
eans in salted boiling water for one or two minutes. Strain
Greek Salad: In a bowl, combine all the ingredients. Season with salt and pepper. Set aside. ?.
Sandwich: Spread the mayonnaise on the inside of the bread. Cover with the salad and close. ??.
Tips: For lunch, it is preferable to carry the Greek salad and bread separately and then assemble them at the last moment.
Hollow out centers of both halves of rolls.
Spread each half with butter or margarine.
Line bottom halves of rolls with lettuce or chicory leaves.
Drizzle with 1/2 of the salad dressing.
Top with layers of chicken, tomato, ham or bologna, cheese, and egg slices.
Cover with more lettuce or chicory leaves, drizzle with remaining salad dressing and garnish with strips of pimiento.
Cover with top halves of rolls.
Wrap and pack for lunch.
This dish is simple and you can be creative with the layers. Use the size of salad bowl for the amount of servings you would like from this salad.
prinkle with a little salt for flavour once tortillas are warm
Coat a large fry pan with cooking spray.
Heat and add the bacon, garlic and shallots.
Cook, stirring for 2-3 minutes.
To the pan, add the pasta spinach and cook until the spinach is just wilted.
Remove from the heat.
Stir in the cheese and dressing.
Serve garnished with the lemon wedges if desired.
This is good for lunch cold as well if you have leftovers.
For the marinated chicken, process all
he quinoa under running water for 60 seconds, until water runs
crew top jar combine vinegar, salad oil, sugar and celery seed
Cut chicken into small chunks.
Mix all ingredients into a large mixing bowl.
Season to taste.
Serve on lettuce.
Great to take for lunch if you're counting fat grams.
Toss together tofu, onion and parsley.
Mix last 4 ingredients (shoyu, oils and sugar) to make a dressing and pour over tofu mixture.
Arrange greens on a large plate, place tofu mixture in the center.
Sprinkle tuna over tofu.
Serve with sliced tomatoes and whole wheat bread, rolls or crackers for lunch or a light dinner.