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Quinoa Fruit Salad

5 Mar

Don’t worry we won’t judge you if you can’t pronounce quinoa. We’ve heard a lot of different ways how to say this indescribable grain and honestly, it doesn’t really matter how you say it. Just walk on over to the bulk foods section of your grocery store, grab a scoop and start emptying quinoa into a small bag. We recommend getting between a quarter pound to a half a pound of quinoa, (there should be a scale in this section). If you’re grocery store doesn’t have a bulk section, then maybe a local co-op will have quinoa in bulk. We encourage you to try this new food out if you haven’t already because it’s definitely good for you and seriously easy to make.

Prep time: 10 minutes

Total time: 15 minutes

Ingredients

1/4 cup of quinoa

1/2 cup of water

4 strawberries

1/2 an apple

1 cutie or half of an orange

Directions

1. Empty water into a small or medium sized pot and put the stove on high. Let the water boil and while you wait for this to happen start rinsing and then cutting up the fruit into small pieces.

2. Once the water has boiled, lower the heat to medium low and empty the quinoa into the pot. Place a cover on top or just let it sit for about 10 minutes. Stir occasionally to make sure the bottom doesn’t become burned.

3. After it’s cooked all the way, empty the quinoa into a bowl and add your fruit into the bowl as well. You can use your hands or a fork to move the fruit around and then place in the refrigerator.

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I really prefer this salad cold but you can try it warm as well. You may need to leave it in the fridge for about 15-20 minutes. When I made this salad the first time, I made it about 3 hours before our meal and left it in the fridge for awhile. Before dinner I took the salad out of the fridge and presented it for one of our family dinners one night and it was really an unexpected hit. Try out this recipe and let us know what you think! Also, let us know if you substituted any of the fruit listed above for something else!

Kabobs, Anyone?

29 Feb

When I think of skewers or kabobs, I think of summertime! My mom would always make my brothers and I work like little assembly workers stacking marinated pieces of beef and vegetables on the bamboo sticks when we were little. Actually, I think I was also in charge of the skewers last year for my brother’s graduation party but regardless, it’s just a great, easy food to make for a bunch of people. Although, if you don’t plan on feeding 25+ people (even though this could be a great party food recipe!) we improvised a little and made this recipe to feed one person. So, to kick off the wonderful weather we have been having in the Midwest, we want to give everyone a taste of summer here at College Grubbin’! I have to add that this recipe does require the George Forman grill or real grill for the best results and a little bit of time to marinate the meat & veggies. Even if you’re stuck in the snow, kick back, make some skewers, grab a beer & reminisce about summer, it’s only a couple of months away!

Serving size: 1

Prep time: 10 minutes

Grill time: 5 minutes

Marinade time: 15 minutes

Ingredients 

2 bamboo skewer sticks or metal ones (we got ours at Kroger for $2)

1 chicken breast

8 cherry tomatoes

4 slices of mushrooms

¼ red pepper

¼ yellow pepper

¼ purple onion or white onion

3 teaspoons of Teriyaki sauce

Minced garlic

Directions

1. First things first, make the marinade. I grabbed a large Ziploc bag and poured 3 tablespoons of teriyaki sauce into the bag and about half a tablespoon of minced garlic in as well. You can gauge how much garlic you want in your marinade depending on your preference.

2. Cut medium-sized square pieces from your onion and chicken breast. I got about 12 cubes of chicken and 8 pieces of onion. Place these items plus the mushrooms in the Ziploc bag, seal it shut, shake up the mixture a little bit and put the bag in the refrigerator.

3. Once you let the chicken marinate, start cutting up the peppers into about 4 square pieces for each red and yellow pepper. You might think that there are a lot of pieces but when you put them on the skewer they tend bunch up together and shrink.

4. After the chicken, mushrooms, and onions marinate for 15 minutes (you can have them marinate for a lot longer too), open the bag and start arranging all of the veggies and meat on the skewer, (don’t forget the cherry tomatoes!). I like every 2 or 3 pieces of veggies and then one cube of meat. You should be able to fill up both skewer sticks!

5. Turn on the George Forman grill and let them sizzle for about 3 minutes and then flip the skewer over. Allow about 5 minutes of cooking time.  Make sure the chicken is cooked all the way before taking them off the grill!

Now, you are ready to enjoy your skewers! I kind of burned the second one and it was still amazing! They are so delicious, but a little messy, so I would not suggest making this meal for a date. You definitely  might scare your date a little while you are chowing down. Happy grubbin’!

Slammin’ Sammie: Peanut Butter, Banana & Agave

28 Feb

Okay so almost everyone likes peanut butter & jelly sandwiches. They are easy, (especially with the Goober’s combined PB&J which is brilliant), delicious & a lunch staple. Unfortunately, I have been eating PB&J sandwiches from ages 5 to 18 and I’m so sick of them. My mom would put them in my lunchbox almost everyday and I revolted a couple of times. When I did this, my mom would put a bunch of carrot sticks and apples instead, so I learned to just love the sandwich. While, I love picking up sushi, paninis, soups and salads from the business school’s cafe, it gets really expensive. Also, it’s hard to keep track of how many calories these items have because they only list the ingredients they use. So, to cut costs and the mystery of how much I’m consuming, I’ve challenged myself to come up with new ideas to pack for lunch.

Prep time: 3 minutes

Ingredients

Peanut Butter

1 sandwich round (we like to use Arnold’s 100 calorie sammies)

1 banana

Agave nectar

Directions

1. Grab a knife and open up your sandwich round. Spread a thin layer of peanut butter on each slice of bread.

2. Use that knife to cut thin slices of banana and place slices on each slice.

3. Drizzle a small amount of agave on top of the bananas. Put the slices together and you are ready to grub.

How easy was this recipe? I made this while I was making breakfast this morning, so it wasn’t a huge burden to pack a lunch. Lunch can be fun and different from the normal PB&J sandwich. We want to listen to your lunch recipes! Please let us know what you eat for lunch by going to the submit page or comment on the post! Grub on!

Stir Fry for Dummies

27 Feb

One of the healthiest and easiest dishes to make for either lunch or dinner is a stir fry. The beauty of this meal is that the technique is the same but you can make it a 1000 different ways with whatever you have in your kitchen. It is also virtually impossible to mess up, making it the perfect meal for those us sometimes cooking challenged.

Chicken Teriyaki Stir Fry

Prep time: 5 minutes

Cook time: 15-17 minutes

Ingredients

½ cup chopped onions

½ cup chopped zucchini squash

½ cup sliced Portobello mushroom

½ cup sliced red pepper

½ cup broccoli florets

1 sliced Chicken Breast

¼ cup reduced sodium Teriyaki sauce

Directions

  1. Spray large skillet with nonstick oil spray (PAM) and heat over medium heat
  2. Add chicken, onions, zucchini, mushrooms, red pepper, and broccoli and let cook for 15 minutes stirring occasionally
  3. Add Teriyaki sauce and cook for another 3 minutes or until chicken is cooked and stir in Teriyaki sauce

Serve immediately and Enjoy!

 

Now seriously how easy is this meal? Create your own stir fry and let us know what ingredients you used! Keep Grubbin’!

The Hummus Rollup

24 Feb

Since we have been in a tortilla mood we decided to go for it again but in a wrap style. This recipe is so easy to make and takes literally only a couple of minutes so we are going to make this short and sweet.

Ingredients

1 tortilla  (any type of wrap is fine)

¼ cup Hummus

½ cup mixed greens (we used spring greens but whatever you have is fine)

1/4 cup Avocado slices

3 slices deli turkey

1 Tbs of Pico De Gallo

Directions

  1. Spread a thin layer of hummus on the tortilla
  2. Add a layer of your greens and avocado then turkey and to top it off the Pico de Gallo
  3. Roll it up and if you want stick it on the George Foreman for a couple of minutes

Now Enjoy another Healthy and crazy easy  to make Lunch!

Don’t forget to submit your recipes to collegegrubbin@gmail.com and Keep Grubbin’

The Slammin’ Sammie!

23 Feb

All of us know that some food from your campus cafeterias can get straight up disgusting sometimes, and then they expect you to pay $8.50 for the atrocity on your plate. I will never forget the time I went to one of our dining halls to grab a chicken burrito and when I bit into it, I almost spit it back up immediately. I guess I have pretty high standards for Mexican food since all of the local restaurants I go to at home in Los Angeles are authentic and delicious but seriously, how do you mess up a burrito that badly? The sauce was off, the chicken obviously came from a can and the rice was crunchy. Don’t even get me started about the salsa… I thought about giving back a burrito with a bite mark to the lady who served it to me but that would have taken the situation to a whole other level. We all experience this and then get mad when we waste dining points or money on something that we really did not want. So now when I have long breaks in between my classes or I have to be on campus all day, I make a little 165 calorie sammie and I’m good to go.

Prep time: 5 minutes

Ingredients

1 sammie round (I used Arnold 100 calorie sandwich rounds)

3 slices of turkey

Spring Mix (a handful)

Lite Mayo (1 teaspoon)

Cucumber (5 slices)

Tomato (2 slices)

Directions

1. Basically you are making a sandwich, which is super easy right? Take your bread and toast it or just start by placing a thin layer of mayo on there.

2. Cut up that cucumber and spread 5 slices around one piece of bread. Then layer on two slices of tomatoes.

3. Place a handful of greens on top of that with a couple slices of turkey and you are done!

 

I love this sandwich because it’s fresh, tastes great and a definite upgrade to your regular turkey sandwich. Plus, instead of using regular slices of bread these bread rounds are smaller, don’t have a crust, (an added bonus!) and are super thin so you don’t have to load up on a lot of carbs during lunch time. I usually like baby spinach in my sandwich but this week the greens in our house are a spring mix which equally tastes just as great. Let us know what you think of these sammies & what you like to put in yours! Grub healthy gang! 

Time to Bail out Greece

22 Feb

Let me tell you the Greeks have some of the best ingredients in town. Last night I made the most delicious and EASIEST pizza ever. I came across this recipe as I was flipping through my “Healthy Cooking” magazine and I must give them credit for this although I altered the recipe just a bit.

Greek Pizza

Prep time: 5 minutes

Cook time: 12-15 minutes

Ingredients

1 Pita bread or round flat bread

½ cup of Low Fat Ricotta

1 tsp. of Garlic Powder

½ cup of baby spinach leaves (can use frozen but must 1st  thaw and dry)

1 whole tomato (sliced)

½ cup Crumbled Feta

Directions

1. Preheat oven to 400 degrees

2. Place pita or flat bread on a baking sheet

3. In a separate bowl combine ricotta and garlic powder and spread mixture onto pita covering the entire face of the pita

4. Lay the spinach all over the face of the pita on top of the ricotta

5. Place each tomato slice on the pita over the spinach covering the entire face of the pita again

6. Sprinkle crumbled feta over tomatoes

7. Place in oven for 12 to 15 minutes depending on how crispy you like your pita

And Enjoy!!

This meal is so quick and easy to make that you can eat this for lunch, dinner or as a snack. Also pita pizzas are a great and easy recipe to make with whatever you have in your kitchen. I encourage you to experiment making your favorite pizzas and then submit them to College Grubbin’. Keep Grubbin’