With the holidays approaching and those sumptuous meals and desserts awaiting us, we may want to consider eating lighter in the weeks before the holidays. Earlier this week I gave you some ideas for dinner and, in today’s post, I am sharing some lighter and easy to make lunch recipes. This is a busy time of year, so you do not want recipes that are very involved or time consuming to make in the weeks leading up to the holidays.
- 4 large eggs
- Salt and pepper
- ¼ teaspoon dried oregano
- 1 tablespoon olive oil
- 1/2 cup spinach
- 1/2 cup cherry tomatoes (halved)
- ¼ cup crumbled feta cheese
- 2 heated pita halves
Whisk eggs in a mixing bowl, add the oregano and season with salt and pepper.
In a skillet, heat the olive oil over medium-low heat. Cook eggs, stirring frequently, until just set, 1 to 2 minutes; stir in spinach and tomatoes.
Cook until the spinach wilts and the tomatoes are heated.
Place 2 tablespoons of crumbled feta in each warm pita half and divide the egg mixture between each pita half.
- 1 medium onion, chopped
- 1 tablespoon olive oil
- Two 14 ounce cans reduced-sodium chicken broth
- 1 ½ cups water
- One 15 ounce can cannellini beans, rinsed and drained
- 1 medium zucchini, diced
- 1 cup sliced carrots
- 3 cloves garlic, minced
- 3/4 cup elbow macaroni or other short pasta
- 6 cups coarsely torn, trimmed Swiss chard or 8 cups fresh baby spinach leaves
- One 14 1/2 ounce can no-salt-added diced tomatoes
- Fresh basil for garnish
In 5- to 6-quart Dutch oven cook onion in hot oil over medium heat until tender, stirring occasionally.
Add broth, water, beans, zucchini, carrots and garlic. Bring to boiling.
Add pasta and dried oregano. Return to boiling; reduce heat. Simmer, covered for 5 minutes.
Stir in Swiss chard. (If using spinach wait until you add the tomatoes.)
Simmer, uncovered, 5 to 7 minutes more or until pasta is tender, stirring occasionally.
Stir in tomatoes (and spinach if using in place of chard). Remove from the heat. Season with salt and black pepper. Garnish with fresh basil.
Warm Turkey, Pear and Cheese Salad
It you still have leftover turkey from Thanksgiving, this salad it a good way to use some of it up.
- 1 pound leftover sliced turkey or thin turkey cutlets
- 1 tablespoon honey mustard, divided
- ¼ cup olive oil, divided
- 2 tablespoons cider vinegar
- 2 pears, cored and sliced thin
- 4 slices provolone cheese, cut in half
- 5 ounces arugula (8 cups) or your favorite salad greens
- Salt and ground black pepper
Cut the turkey into eight pieces and brush each lightly with a ½ tablespoon of the honey mustard.
In a 12-inch skillet heat 2 tablespoons of the oil over medium-high heat. Cook turkey cutlets or heat leftover turkey in an even layer in the hot oil for 2 to 3 minutes on each side.
Layer pears on top of the turkey; top each with a half-slice of cheese. Reduce heat to medium-low. Cover and heat for 3 minutes or until cheese is melted and pears are warm.
Divide arugula among serving dishes; top with turkey slices.
For the dressing:
Whisk remaining mustard and oil along with the vinegar. Drizzle dressing on each serving.
Salmon Open-Faced Sandwiches
- 4 ounces light cream cheese
- 1/4 cup chopped fresh herbs (parsley, dill, chives, thyme)
- Freshly ground black pepper
- 8 thin slices of your favorite bread, lightly toasted (I like pumpernickel or rye)
- 4 ounces smoked salmon
- 1 cup arugula
- 1/4 red onion, thinly sliced
- 2 tablespoons large capers
Mix together the cream cheese and the herbs and season with pepper.
Spread mixture on each piece of toast and evenly top each with salmon, onion, capers and arugula.
Clementine Salad with Poppy Seed Dressing
Some markets sell loose pomegranate seeds in a cup as a time saver.
- 1/4 cup fresh lime juice
- 2 tablespoons olive oil
- 1 tablespoon honey
- 2 teaspoons poppy seeds
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 10 cups arugula or your favorite salad greens
- 8 seedless clementines, peeled and broken into segments
- 1/4 cup chopped walnuts, toasted
- 1/4 cup pomegranate seeds
To remove pomegranate seeds:
Score an “X” in the top of a pomegranate. Break pomegranate apart into quarters. Working in a bowl of cool water, immerse each quarter; use your fingers to loosen the seeds from the white membrane. Discard peel and membrane. Drain seeds in a fine wire mesh colander. Cover and chill for up to 24 hours before using.
To prepare the dressing:
In a screw-top jar combine lime juice, oil, honey, poppy seeds, kosher salt and pepper. Cover and shake well.
In a large salad bowl toss dressing with arugula. Add clementine segments; gently toss. Sprinkle with walnuts and pomegranate seeds. Serve.