I'm hungry....What should I have for lunch??

Answer 1

Ok, here is what I reccomend....

Start with meatloaf covered Heinz 57 steak sauce, mashed potatoes covered with a dark, rich gravy, and brocolli, covered
with a mild cheese sauce. Add a whole wheat role, or two to help you clean your plate. To drink, may I suggest cold ,sweet ice tea with lemon? For dessert, I would have a great big bowl of chocolate chocolate chip ice cream with plenty of chocolate syrup on top. ENJOY! :)

Answer 2

if I had the to make the choice for you, I would choose my favorite lunch which is a torta sanwich. It's a mexican sandwich with (most commonly) carne asada or chicken(pollo) with lettuce, jalapeno avacado and sometimes onion and tomato. It's very good

Answer 3

me too I'm famished i gotta wait ill 12 to eat sux so much eat steak steak is the bomb you should order it form Italian restaurant the steak with potatoes and broccoli and get sum pasta fagiolli and sum San peligrino i

Answer 4

make a bagel sandwich:
take 2 halves of a bagel, and put lettuce, cheese, tomatos---anything you want!--- between the 2 halves

then u can make more with different stuff in it...its totally delish!!!!!!!

Answer 5

Corn & Lobster Chowder

To cut down on prep time, use cooked lobster meat, available in some fish markets and supermarkets, or follow the directions below for cooking frozen lobster tails.

2 10-ounce frozen uncooked lobster tails, thawed, or 1 pound freshly cooked lobster meat, cut into bite-size pieces
8 cups frozen yellow corn kernels (about 2 1/4 pounds), thawed
3 cups low-salt chicken broth
8 bacon slices, chopped
2 cups chopped onions
3/4 cup peeled finely diced carrots
2/3 cup finely diced celery
1/4 teaspoon cayenne pepper
3 cups bottled clam juice
1 1/2 cups whipping cream
6 tablespoons sour cream
2 tablespoons (1/4 stick) butter
3 tablespoons chopped fresh chives

If using thawed frozen lobster tails, cook in pot of boiling water until almost cooked through, about 6 minutes. Drain. Cool. Using kitchen shears, cut lobster shells open. Remove lobster meat; cut into bite-size pieces. Discard shells.

Puree 4 cups corn with 1 1/4 cups broth in processor until almost smooth.

Sauté bacon in large pot over medium heat until crisp, about 5 minutes. Transfer bacon to paper towels. Pour off and discard all but 3 tablespoons drippings from pot. Add onions to pot; sauté until light golden, about 5 minutes. Add remaining 4 cups corn; sauté 3 minutes. Add carrots, celery, and cayenne; sauté until vegetables soften slightly, about 5 minutes. Add clam juice and 1 3/4 cups broth; simmer 10 minutes. Stir in corn puree and whipping cream; simmer 5 minutes. Season with salt and pepper. (Lobster, bacon, and soup can be prepared 1 day ahead. Cover and chill lobster and bacon separately. Cool soup slightly; chill uncovered until cold, then cover and keep chilled. Bring bacon to room temperature and bring soup to simmer before continuing.) Remove soup from heat; stir in sour cream.

Melt butter in medium nonstick skillet over medium heat. Add lobster meat and sauté just until heated through, about 2 minutes. Ladle soup into bowls. Garnish each serving with lobster pieces, bacon, and chives and serve.

Makes 8 servings.

Answer 6

Soup and sandwich. My favorite is tomato soup with grilled cheese sandwiches...mmmmmmmmmm

Answer 7

hey im hungry too Ive eaten about every where hopefully if they give you a good idea please send it to me cause right now i was asking myself that same question

Answer 8

Hey its Friday make it easy on yourself and order out, have it delivered- you deserve it right..

Answer 9

fried chicken, pizza, mashed potatoes, hash browns, ice cream

Answer 10

salad!