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Mar. 1st, 2010 05:54 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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batchlunchGreetings, all, and welcome to batchlunch. I figured I would get things started with the recipe for the lunches I am eating this week.
I call it a recipe, but almost anything can be substituted. Certainly you can add other veggies (bell peppers might be good), and the protein is flexible. I would stick with something hearty like brown rice. Whole wheat orzo would probably be good, but regular orzo might get mushy. For me, at least, the garlic lemon vinaigrette is the key.
Ingredients:
3-4 cups cooked brown rice
1 small onion (I prefer red), diced
1 package grape tomatoes, halved
1 cucumber (I prefer English/seedless), diced
1 package feta crumbles
2 cans tuna, drained, OR 2 cups cooked salmon, OR 2 cups cooked chicken
Handful of cilantro, chopped (optional, but tasty if you like cilantro)
Vinaigrette:
1-3 cloves of garlic
1 cup lemon juice (bottled is fine)
1 cup vegetable oil or other light oil
I mix the vinaigrette in a mini food processor. Otherwise, mix everything and divide into 4-5 containers. About two cups of the final mix makes a good lunch, especially paired with a small apple. Can be eaten cold or warmed in the microwave, but I wouldn't heat it too much.
It keeps very well over 4-5 days. In fact, the peak of tastiness is about day three. You could add more tomatoes later on to freshen it, or even add some lettuce with a little extra lemon juice.
batchlunch. I figured I would get things started with the recipe for the lunches I am eating this week.I call it a recipe, but almost anything can be substituted. Certainly you can add other veggies (bell peppers might be good), and the protein is flexible. I would stick with something hearty like brown rice. Whole wheat orzo would probably be good, but regular orzo might get mushy. For me, at least, the garlic lemon vinaigrette is the key.
Ingredients:
3-4 cups cooked brown rice
1 small onion (I prefer red), diced
1 package grape tomatoes, halved
1 cucumber (I prefer English/seedless), diced
1 package feta crumbles
2 cans tuna, drained, OR 2 cups cooked salmon, OR 2 cups cooked chicken
Handful of cilantro, chopped (optional, but tasty if you like cilantro)
Vinaigrette:
1-3 cloves of garlic
1 cup lemon juice (bottled is fine)
1 cup vegetable oil or other light oil
I mix the vinaigrette in a mini food processor. Otherwise, mix everything and divide into 4-5 containers. About two cups of the final mix makes a good lunch, especially paired with a small apple. Can be eaten cold or warmed in the microwave, but I wouldn't heat it too much.
It keeps very well over 4-5 days. In fact, the peak of tastiness is about day three. You could add more tomatoes later on to freshen it, or even add some lettuce with a little extra lemon juice.