Hi all. I'll be returning to school soon, and I'm looking for "dorm friendly" lunch foods...not only will my only means of cooking consist of a microwave, but my fridge will be about 1/3 the size of the one at home!
Right now, at home, I'm eating "casserole" type dishes for lunch, because they're easy to make, and easy to figure out servings for...but I don't forsee any way to make them at school, so I'm looking for hints and tips on how to survive!
1 cup old-fashioned rolled oats
1 cup skim milk
1 Tbs raisins
½ tsp ground cinnamon
1 cup diced seasonal fruit (optional)
In a cereal bowl, combine the oats, milk, raisins, and cinnamon. Cover and refrigerate overnight.
In the morning stir in fresh fruit if you desire, and breakfast is ready!
Serve chilled.
Yogurt Fruit Shake
(not sure if you will have a blender or not)
¾ cup plain nonfat yogurt
1 cup chopped fruit (pear, pineapple, banana – the riper the better)
½ tsp vanilla
1 tsp sweetener (optional)
Place ingredients in blender and process until smooth
2 cups romaine lettuce
½ large orange
1 Tbs red onion, chopped
Tear greens into bite-size and arrange them on a plate. Top with the oranges and sprinkle with the red onion. Splash with Honey-Yogurt dressing (see recipe below) and season with salt and pepper.
Combine the ingredients in a small bowl.
If tightly covered and refrigerated, it will keep for about a week.
Marinated Vegetables
2 cups vegetables (i.e. carrots, broccoli, cauliflower, green beans, bell peppers)
¼ cup canned chick peas or kidney beans, drained
2 Tbs balsamic vinegar
1 clove garlic minced
¼ tsp basil
Microwave vegetable in a small amount of water for about 1 to 1 ½ minutes or until they are tender crisp (not mushy!). Drain.
Place vegetables and beans in a container and add remaining ingredients. Cover with a tight fitting lid. Refrigerate. Shake container from time to time to even coat the vegetables.
Pineapple-Orange Yogurt
2 servings
1 cup FF vanilla yogurt
¼ cup raisins
½ cup unsweetened pineapple chunks, drained
1 small orange, peeled and sectioned
Combine all ingredients in a medium bowl. Spoon into a serving dish and enjoy!
1 med. Tomato
2 oz corn (canned or frozen – if frozen be sure to defrost first)
1 Tbs green onion, chopped
salt & pepper to taste
1 Tbs breadcrumbs
1 Tbs lite parmesan cheese (optional)
Cut off tops of tomatoes. Scoop out pulp. Salt in inside of the shells. Turn over to drain.
Put remaining ingredients in a small bowl and microwave for about 2 minutes (stir after the first minute).
Fill tomato and microwave until warm, about another 2 minutes.
Eggplant Italiano
1 med eggplant
1 cup chopped onion
1 green pepper, chopped
1 can tomatoes, partially drained
1 tsp oregano
1 tsp basil
1 clove garlic, minced
salt and pepper
3 slices “lite” mozzarella cheese
Cut eggplant in half lengthwise. Scoop out pulp leaving shell about ½ inch thick. Chop eggplant pulp coarsely. In an 8x8 microproof dish add onion and green pepper. Spray with cooking spray. Microwave for 3 minutes or until onions are transparent and pepper is tender. Add eggplant, tomatoes, and seasonings. Cover and microwave 6 minutes until eggplant is tender, stirring after 3 minutes. Drain excess juices. Fill eggplant shells with vegetable mixture. Top with cheese and microwave until cheese melted (about 1 minute).
Here is my last is post for tonight. I try and dig up some more ideas for you tomorrow or Monday.
Tobey
Presto Pizza
1 English muffin
2 slices of tomato
Pinch of dried basil or oregano
2 slices of light Mozzarella cheese
Choose your own toppings: Veggie Pepperoni, mushrooms, etc. (optional)
Split muffin in half and place tomato slice on each half. Sprinkle tomato with basil or oregano. Top with cheese and toppings. Place on paper or microwave-safe plate. Microwave on Medium-High (70%) power for 2 to 3-1/2 minutes or until cheese melts.
Wow!!!! This is great!!! I've printed them all out and will give them a trial run-through here at home to see that I like them, and see what "accessories" (dishes, silverware, etc) I'll need!
I wasn't going to take my blender, but I might, now! Smoothies seem like a really good breakfast for those days I oversleep! LOL
1/4 c. Egg Beaters (1 points) or 1 egg (break yolk)
1 LF slice veggie cheese (1)
Could add any left over veggies or mushrooms, or ??
I like it between 2 slices of lite bread toasted or in a Wonder Lite Bun (1 point)
Spray a cereal/soup bowl with Pam (I like butter flavored). If you don't spray, it sticks and is hard to wash off.
Microwave covered a minute or longer until egg is set.
Add cheese and microwave just long enough for cheese to melt.
Here's one of my favorite breakfasts. It really sticks with me:
Cream Cheesy Eggs
2 hardboiled eggs (4 points)
2 T non or low fat cream cheese (1 point)
Boil eggs, and while still warm, mash together with cream cheese, spread it on 2 slices or Orrowwheat lite toast (1 point).
Total of 6 points.
If you microwave the whole eggs, be sure to puncture the yolk first and cover while cooking - then mash with cream cheese.
When I want to save points I microwave 1/2 c. Egg beaters (2 points) in a small bowl (spray with Pam first - I like the buttery flavored). When cooked, mash egg beaters up and mash the low fat cream cheese in with it. The texture and taste is just slightly different. (Using these variations makes it 4 points, rather than 6)
If you don't want to eat this cold, you could easily do a quick warm up in the microwave.
1/4 jalapeno pepper,
1/2 lb canned baked beans
1/4 lb canned corn kernels, drained
1/4 lb canned white beans, drained
1/4 lb canned black beans, drained and rinsed
1/4 lb canned chili style chunky tomatoes
1/4 small red onion, thinly sliced
Sliced the peppers in half lengthwise, remove the seeds.
Combine all ingredients in a bowl.
Cover tightly and refrigerate 1 hour allowing the flavors to blend.
4-8 Zucchini, depending on size of zucchini and appetite
1 can of chopped Italian style tomaotes
Cut up zucchini into about 1/2 to 1 inch pieces. Put into plastic lunch container. Add tomatoes. Mix.
Microwave for 3-5 minutes, depending on amount and on how soft you like the zucchini.
4-8 small zucchini in 1/2 inch slices (leave peel on)
1/4 - 1/2 pound frozen corn kernels (1/4 - 1/2 bag)
curry powder of your choice (I use 1-2 teaspoons)
salt (optional)
Fill a microwave container with the zucchini. Top of with corn. There should be more zucchini than corn. Generously sprinkle with curry powder. Add some salt, if you like. Before cooking, mix thoroughly. Microwave on high for about 8 minutes.
Canned pinto or black beans
1 yellow onion
garlic cloves
flour tortillas
Finely chop onion and garlic. Place in microwave dish and spray with cooking spray. Microwave until soft (about 1-2 minutes). Add canned beans, cook few minutes to soften and heat. Mash with fork to make beanie paste delight. Put in warmed flour tortilla and add toppings to taste (i.e. lettuce and salsa).
Dorm-friendly lunches?
