It is a challenge to make good lunches on a daily basis that meet my gluten free requirement and my low carb inclination. My husband is the only one that will eat leftovers most of the time. So I have decided to compile a list of lunch ideas that I can come back and add to from time to time. These are ideas I myself have come up with or searched the internet for.
Tuna Salad
Egg Salad
Crab Salad : serve over avocado!
BLAT's :Bacon, Lettuce, Avocado, Turkey sandwich roll up (this is also good with roasted chicken)
Ham, pickle and cream cheese roll up
Chicken, sweet pickle and cream cheese roll up
Salami, green chili and cream cheese roll up
Roast beef, asparagus (canned) and cream cheese roll up
Mushroom Pizza Bites (left overs served cold but can be microwaved)
Chicken, Beef or Pork: satay, strips, or cubes
Taco Salad (I prefer cold chicken taco salad over beef)
Hard Boiled Eggs
Crustless Quiche
Mexican Shrimp Cocktail
Baked Eggs in Canadian Bacon Cups
Chicken Wings: hot, teriyaki, plain (these are usually leftovers for us)
Mini Bell Peppers: cut in half as scoops or whole by themselves
Cucumber: in strips with dip or as chips to scoop up salads such as tuna or egg salad
Avocado: Cut in Half, remove pit and then put back together (browning will be slowed this way)
Snap Peas
Carrot: chips, baby or sticks
Celery: chips or sticks
Nuts: pecans, almonds, cashews, pistachio,
Seeds: pumpkin seeds, shelled sunflower seeds
Tomatoes: wedges, scooped out for egg or tuna salad, grape or cherry whole.
Fruit: strawberries, grapes, orange slices, pineapple, kiwi, cantaloupe, mango,
(I shy away from apple, pear and banana because they get brown and unappetizing)
Three bean salad (goes great with meat and cheese roll ups)
Cheese: String or Cubed or Cottage: try havarti dill, or baby swiss, marinated mozzarella
Black Olives
Dips: peanut sauce, tzetziki sauce, spinach dip, ranch dip, french onion dip, salsa, dressings, hummus, sriracha,
Serve salads such as egg, tuna or crab in tomatoes, avocados, or bell peppers.
Tuna Salad
Egg Salad
Crab Salad : serve over avocado!
BLAT's :Bacon, Lettuce, Avocado, Turkey sandwich roll up (this is also good with roasted chicken)
Ham, pickle and cream cheese roll up
Chicken, sweet pickle and cream cheese roll up
Salami, green chili and cream cheese roll up
Roast beef, asparagus (canned) and cream cheese roll up
Mushroom Pizza Bites (left overs served cold but can be microwaved)
Chicken, Beef or Pork: satay, strips, or cubes
Taco Salad (I prefer cold chicken taco salad over beef)
Hard Boiled Eggs
Crustless Quiche
Mexican Shrimp Cocktail
Baked Eggs in Canadian Bacon Cups
Chicken Wings: hot, teriyaki, plain (these are usually leftovers for us)
Mini Bell Peppers: cut in half as scoops or whole by themselves
Cucumber: in strips with dip or as chips to scoop up salads such as tuna or egg salad
Avocado: Cut in Half, remove pit and then put back together (browning will be slowed this way)
Snap Peas
Carrot: chips, baby or sticks
Celery: chips or sticks
Nuts: pecans, almonds, cashews, pistachio,
Seeds: pumpkin seeds, shelled sunflower seeds
Tomatoes: wedges, scooped out for egg or tuna salad, grape or cherry whole.
Fruit: strawberries, grapes, orange slices, pineapple, kiwi, cantaloupe, mango,
(I shy away from apple, pear and banana because they get brown and unappetizing)
Three bean salad (goes great with meat and cheese roll ups)
Cheese: String or Cubed or Cottage: try havarti dill, or baby swiss, marinated mozzarella
Black Olives
Dips: peanut sauce, tzetziki sauce, spinach dip, ranch dip, french onion dip, salsa, dressings, hummus, sriracha,
Serve salads such as egg, tuna or crab in tomatoes, avocados, or bell peppers.
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