In need of recipe ideas?

Question

Next week is going to be a busy week cause our county fair will be starting. I won't have time to make any family meals. So I'm looking for some on the go healthy recipe ideas (preferrably things like sandwiches, wraps etc).

My husband will be eating food at the fair but I won't be able to cause most of the food served at the fair doesn't agree with my acid reflux.

My question is does anyone have any fast, simple, healthy recipe ideas? The recipe needs to be acid reflux friendly and cannot have cheese, cream cheese, tomatoes, or anything spicy in the recipe.

Answer 1

Egg Salad spread

Mix a crumbled hard cooked egg w/1 TB of mayo & a TB of any or all of the following: diced cleery or onion, parsley.

Club style chicken salad

1 can (13oz) chicken breast, drained

3/4 c ranch salad dressing

3/8 C mayo

3/8 C crumbled bacon

1/8 (dash) ts. garlic powder

1/8 ts onion powdercrackers or bread

1. Shred the drained chicken.

2. Mix chx with salad dressing,mayo, bacon, powders. 3. Serve on crackers or bread.

Chicken Salad with Pineapple

This is a big chicken salad, enough for up to 20 people.

3 tablespoons curry powder

2 tablespoons soy sauce

2 cups mayonnaise

4 (3 lb) broiler chickens, cooked, meat diced

1 pound fresh seedless grapes, halved

2 cans water chestnuts, drained, sliced (8 oz each)

6 ounces sliced almonds

2 cans pineapple chunks in juice, drained (12 to 14 ounces each)

PREPARATION:

Mix curry, soy sauce, and mayonnaise; toss with other ingredients. Chill before serving.

Serves 15 to 20.

Ham Salads

2 cups finely chopped cooked ham

1/2 cup finely diced celery

1 teaspoon grated onion

1/3 cup mayonnaise

1 scant teaspoon prepared mustard

12 slices bread

butter for bread, optional

In a medium bowl, combine ham, celery, onion, mayonnaise, and mustard. Lightly butter the bread slices, if desired. Spread 6 slices of bread with even portions of ham salad mixture.

For 24 small luncheon or party sandwiches, cut each sandwich diagonally into quarters.

I like to add relish to mine

Fruity Tuna Salad Sandwiches

Ingredients:

1 can tuna, drained

1/2 cup red seedless grapes, halved

1/4 cup bottled olive oil and vinegar dressing

1/4 cup red onion, finely chopped

1/4 cup chopped celery

1 tbsp. light mayonnaise

4 pieces croissants for focaccia bread

4 leaves green leaf lettuce

Directions:Combine tuna, grapes, dressing, onion and mayonnaise in a medium bowl, just stir until combined. Cut open bread and place lettuce leaves on half bread pieces. Spread tuna salad over lettuce, pressing down slightly. Top with remaining bread. Serving Suggestions:Grapes and an olive oil-based dressing make this tuna salad a little out of the ordinary. Served on a flaky croissant or a savoury focaccia bread, this salad is pretty, as well as tasty.

* You can use bologna OR turkey instead of the meats in the recipes.

Answer 2

http://simpleindianrecipes.com/lunchboxr...

Answer 3

Use your crock pot.  Just start it when you're getting ready in the morning, and when you get home in the evening, dinner is ready - and you don't have to resort to a week of cold sandwiches or fast food.  You can have a great meal, with little to no work.

I made pork loin in my crock pot the other day - the meat was so tender it was falling apart.  All I had to do when I got home was make some potatoes and heat up some fresh beans - in less than 20 min I had a great dinner for hubby and myself.

You can make a nice stew, or even bake a turkey.  Anything is possible in the crock pot!  I know most people think of them as "Mom" or "Grandma" - old fashioned... but now a days, with people so busy, they are a life saver!  I have a pot of chili cooking right now, and I'm at work...  Gotta love cooking while you're not around  :)

Answer 4

u need eggs bagels salad seasoning garlic powder bbq sauce and butter and cheese. mix it all together and it only takes 5 min to make

Answer 5

4 fat-free flour tortillas, (6 to 8 inches in diameter)

2 cups sliced fresh mushrooms (5 ounces)

1 medium onion, cut lengthwise in half, then cut crosswise into thin slices

1 can (15 oz) Progresso® black beans, drained, rinsed

4 cups fresh spinach leaves

1/2 cup shredded reduced-fat Cheddar cheese (2 ounces)

1. Heat tortillas as directed on package. While tortillas are heating, spray 10-inch nonstick skillet with cooking spray; heat over medium heat. Cook mushrooms and onion in skillet about 4 minutes, stirring frequently, until onion is crisp-tender. Stir in beans; heat through. Stir in spinach; remove from heat.  

2. Divide bean mixture among tortillas. Sprinkle with cheese. Fold one end of each tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down.