1 . Baked potatoes are great options for creativity and versatility. You can have them plain, with basic toppings such as yogurt, chili and cheese or even broccoli and baked chicken.
2 . Soups make a great quick-heat lunch. However, if you make a large pot of soup, you may become bored and tired of the flavor before you reach the end of the pot. Go ahead and freeze portion-size servings. This way, you can enjoy your healthful soup a few weeks from today without any extra effort.
3 . Look for fruits and vegetables that are in season to add variety to your lunch. Fall and winter fruits such as pomegranate, apples and pears make great additions to salads. Sweet potatoes and greens also make a bland lunch colorful and appealing.
4 . Make sure you follow food safety precautions when packing your lunch. Just because it is cold outside, doesn’t meant you don’t need your ice pack or cold source.
Homemade Vegetable Soup
2 tablespoons olive oil
1 chicken (3 pounds) boned, skinned, and visible fat removed, diced, (save
the bones and carcass)
Creole seasoning, (recipe below)
1-1/2 cups chopped onions
1 cup chopped celery
1 cup diced carrots
1/2 cup chopped green onions
2 tablespoons minced garlic
1/4 cup fresh parsley leaves
2 tablespoons chopped fresh basil
4 bay leaves
2 cups assorted chopped fresh vegetables, such has beans, zucchini yellow squash or cabbage, small dice
1-1/2 cups torn spinach leaves, cleaned and stemmed
Pinch crushed red pepper
3 quarts chicken stock
1 pound assorted small dried pasta shapes, such as stars, tubes, shells, etc.
12 small thermoses
1 cup finely chopped fresh parsley leaves
12 small resealable plastic snack bags
ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2-1/2 tablespoons paproka
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Directions:
In a large sauce pot, heat the olive oil. Season the chicken with Creole seasoning. When the oil is hot, add the chicken, bones, and carcass and saute for about 5 minutes, or until the meat and bones are brown. Remove the bones and carcass. Add the onions, celery, carrots, green onions, garlic, parsley, basil, and bay leaves. Season with Creole seasoning. Saute the vegetables for 4 minutes. Add the chopped vegetables, spinach and crushed red pepper and saute for 1 minute. Add the stock and bring the liquid to a boil. Add the pasta. Reduce the heat to a simmer, uncovered, for about 20 minutes, or until the pasta is tender. Reseason if necessary. Serve hot. Ladle the soup into thermoses and seal tightly with the lid. Place a spoonful of the parsley into each bag and seal completely.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Words of Wisdom :
I am determined to be cheerful and happy in whatever situation I may find myself. For I have learned that the greater part of our misery or unhappiness is determined not by our circumstance but by our disposition
I truly believe that everything that we do and everyone that we meet is put in our path for a purpose. There are no accidents; we're all teachers - if we're willing to pay attention to the lessons we learn, trust our positive instincts and not be afraid to take risks or wait for some miracle to come knocking at our door.
Work hard for what you want because it won't come to you without a fight. You have to be strong and courageous and know that you can do anything you put your mind to. If somebody puts you down or criticizes you, just keep on believing in yourself and turn it into something positive.
Take up one idea. Make that one idea your life - think of it, dream of it, live on that idea. Let the brain, muscles, nerves, every part of your body, be full of that idea, and just leave every other idea alone. This is the way to success.
A proud Grand-poppa
Thank you so much HB
ReplyDeleteLuv you
Butterfly