i need a quick and simple lunch?

Question

i would like a quick and simple (less than one hour) lunch just for myself. i'm sick of just sandwiches and raviol and salad and all that. i am really picky and i also don't want to have to buy anything to make the lunch. i am hungry please repond quickly, plus don't give me any ideas that is an Acquired taste....i don't do good on those recipes...ick.

i don't like spicy things and in general mexican
i don't want to eat a lunchable...never filling
no drinks...i have to fruits (i just got back from vaca)

i meant no fruit (look up)
i don't want soup

p.s. i'm also looking for dinner recipes...quick (less than 2 hrs) and perferably simple...also for picky eaters like me

Answer 1

Redbeard's BBQ Cinnamon Rolls


Instructions:

- Just buy your regular cinnamon rolls out of the can, whichever kind you like best.

- Put down some foil on the grill and grease the foil.

- Open up the cinnamon rolls and place them on the foil.

- Close or cover with the lid.

- Wait until they rise.

- Then add frosting and enjoy!

Enjoy, compliments of Redbeard!

Answer 2

Do you like pasta? If so, read on. When making spaghetti or your other favorite pasta cook too much. Store the left overs in the fridge in a ziploc container, with a drop of olive oil to keep it fresh....will last two to three days. When you need a quick lunch start to boil some water and cut up fresh veggies, whatever you like it doesn't matter. Saute the veggies in a hot skillet with a little olive oil, salt and pepper. When ready to eat put the cooked pasta into the boiling water for maybe two to three minutes. Pasta reheats very fast....if you leave the pasta in too long it will get mushy. When the pasta is hot drain it and add it to the veggies. Mix your veggies in pasta quickly while in the skillet and then serve on a plate. Pasta is very easy to cook with and reheat. Also, if you have not tried whole wheat pasta this is a healthy alternative.
For Dinner, try the following:
Tablespoon butter in a hot skillet, add red onions, touch of minced garlic (if you like), then add cooked bacon (can make before hand or reuse from breakfast), add green onions and cooked, diced chicken breast. All you are doing here is cooking the onions and garlic, reheating the bacon and chicken. Then add store bought alfredo sauce. As soon as the sauce bubbles, add some of that reheated pasta......bowtie or penne works best. Then enjoy. The cool part about this is that it uses leftovers to make a completely different meal. Or make your chicken and bacon ahead of time and then make this new meal. Hope you enjoy!

Answer 3

You've certainly limited the answers you're going to get by not wanting to have to purchase anything different then what you have on hand, of which we have no idea! Nevertheless, here goes:

1. Soup with some added ingrediants that you have on hand
2. Mac and Cheese with tuna and peas
3. Mac and Cheese with leftover meat and veges
4. Chef Salad
5. Quesadillas with veges and cheese
6. An omlette with veges, cheese and meat
7. French toast with syrup and sausage
8. Tuna melt
9. Potatoes fried with cheese and onion
10. Shrimp quesadillas
11. Fruit and cottage cheese
12. yogurt
13. pizza

Answer 4

I know '"exactly" how you feel. I don't ever really buy myself much for during the week. My husband takes left over dinner for his lunches the next day, my daughter has her school lunches, and I am left here with eating sandwiches, ravioli, salads and pasta most of the time. It's always a hard decision, especially depending on the ingredients in your home. Since you didn't mention pasta, that could be one idea. Like Mac n Cheese, or like a tuna casserole. I have Ramen noodles I fall back on, but they too get sickening after awhile. I don't like to go to any great lengths myself to make an elaborate lunch. Being the only one I don't see that point. But I have been known to get a little creative. Maybe try a pasta salad with melted cheese on toast (toasted in the oven). Instead of "just" the regular sandwich, try grilling it (like a grilled cheese) and then add lettuce, tomato, onion (or whatever). You could try putting pizza sauce, ham and mushrooms on a piece of bread and toasting it in the oven. I would need to know more of what you have in the home to give you more ideas. I am quite the "home-made" cook and don't like to fuss with recipes that are too time consuming on just myself. If you like, you can email me. Good luck.

Answer 5

Green Beans with Orange Vinaigrette

4 cups leftover cooked green beans
2 shallots, minced
3 tablespoons orange juice
1 tablespoon olive oil
1 teaspoon Dijon mustard
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Place green beans and shallots in a medium bowl.
In a small bowl, whisk together remaining ingredients. Add mixture to green beans and toss to combine.

Answer 6

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 7

Try this

Prep time: about 15 minutes

Ingredients:

1 standard-sized bagel, cut in half

tomato sauce

shredded mozzarella cheese

toppings like diced green pepper, chopped onion, or chopped tomato (whatever you like)

seasonings like oregano, basil, and pepper

Directions:

Set the oven to low heat.
Spread tomato sauce on each bagel half.
Sprinkle the shredded cheese all over the tomato sauce on each half.
Add your favorite toppings.
Put a light sprinkling of seasonings on each half.
Put your bagel halves on a baking sheet.
Bake in the oven on low heat for about 5 to 8 minutes. You'll know they're done when the cheese is bubbly.
Let cool for a minute, then enjoy your tiny pizzas!
Serves: 1

Serving size: 2 tiny pizzas

Answer 8

Here is a dinner idea and you can take the leftovers for lunch:

Foil Packet Southwest Chicken
2 cups instant brown rice, uncooked
1-3/4 cups warm water
4 small boneless skinless chicken breast halves (1 lb.)
1/4 cup Ranch Dressing
1-1/2 tsp. chili powder
1/2 cup Sharp Cheddar Cheese
4 cups small broccoli florets
1 medium red pepper, chopped



PREHEAT oven to 400°F. Combine rice and water; let stand 5 min. Spoon evenly onto centers of four large sheets of heavy-duty foil; top each with 1 chicken breast half. Sprinkle evenly with chili powder. Drizzle with dressing; top with cheese and vegetables.
BRING up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in single layer in 15x10x1-inch baking pan.
BAKE 25 to 30 min. or until chicken is cooked through (170°F). Place one packet on each of four dinner plates. Cut slits in foil with sharp knife to release steam before opening

Clean up is a snap with this recipe-Enjoy

Answer 9

Well, you'll have to buy something sooner or later...

You could prepare a fabulous dinner for yourself every night and bring the leftovers for lunch every day, adding fresh fruit or vegetables or some other kind of snack to make it new.

That's what I used to do anyway.

Answer 10

Lunch I usually have a good quality deli turkey or maybe a small can of tuna with some romaine, baby spinach, onion and green pepper wrapped in a La Tortilla garlic and herb wrap. The wraps are awesome - only 50 calories and 8g of fiber! Some assembly required, but super easy and healthy!

Otherwise I snack on a lot of fresh fruit which is always easy to travel with- apples, bananas, pears, cup of grapes, etc.

dinner
cheesy chicken parmesan
Boneless, skinless chicken breasts, a perennial kid favorite, are easy for a parent and child to prepare together. In this simplified version of a comfort-food classic, store-bought pasta sauce shortens the prep time. RECIPE INGREDIENTS:
4 boneless, skinless chicken breasts (about 6 ounces each)
2/3 cup fine dry bread crumbs
1/3 cup freshly grated Parmesan
2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon pepper
1 egg, beaten
2 tablespoons milk
1/2 cup flour
2 to 4 tablespoons olive oil for frying
3 cups pasta sauce
1 1/2 cups shredded mozzarella\a
1/3 cup freshly grated Parmesan
1. Rinse the chicken breasts under running water, then place them on a double layer of paper towels and blot them dry. (Be sure to wash your hands well in warm soapy water immediately after handling raw chicken; do the same for any cutting boards or utensils that the meat comes into contact with.)

2. Place 2 of the chicken breasts inside a large, heavy-duty plastic freezer bag. Partially seal the end of the bag, leaving a slight gap so air can escape. Using the smooth head of a tenderizing mallet or a rolling pin, pound the meat in even strokes, working from the center out (be careful not to tear the plastic), to a uniform thickness of about 1/3 inch. Repeat this process with the remaining chicken in a new plastic bag. Put the pounded cutlets on a plate and set them aside.

3. Combine the bread crumbs, Parmesan, basil, oregano, salt, and pepper in a shallow medium-size bowl. Stir them to mix. In a separate shallow bowl or pie plate, beat together the egg and milk. Set both of the bowls aside.

4. Spread the flour on a plate. Arrange the breading ingredients in assembly-line fashion in this order: cutlets, flour, egg mixture, crumb mixture, empty plate. Working one piece at a time, dredge both sides of the cutlet in the flour, knocking off the excess.

5. Dip both sides of the floured cutlet in the egg mixture.

6. Coat both sides of the cutlet with the crumb mixture. Set the breaded cutlet on a clean plate and repeat the process with the remaining pieces.

7. Set a large skillet over medium-high heat and pour in enough olive oil to coat the bottom of the pan, about 2 tablespoons. Heat the oil for 2 to 3 minutes, then add the cutlets. (If your pan isn't large enough to cook 4 chicken breasts at once, cook them in batches rather than overcrowd the pan.) Fry each side for 2 1/2 to 3 minutes, turning once, until the chicken is browned and cooked through. (To test, make a small cut in the center of the meat; there shouldn't be any traces of pink.) Remove the cutlets from the heat.

8. Heat the oven to 375°. Oil a shallow 9- by 13-inch baking pan. Pour 2 cups of pasta sauce into the pan. Add the chicken cutlets. Pour the remaining sauce over the chicken. Sprinkle the cheeses over the top, then cover the pan loosely with aluminum foil. Bake until the sauce is bubbly and the cheese is melted, about 20 minutes. Makes 4 servings.