Have lunch, will travel
I often drive to visit my family on long holiday weekends. I used to not enjoy the trips because when I got hungry I would have to pull over at a rest stop and buy fried food that I would spend the latter half of my drive regretting. So now I pack a cooler with healthy lunches that keep me satisfied for the entire trip. When I stop, I find a picnic bench and enjoy a sandwich or salad that I packed and I don't have to deal with swarms of people, greasy food or regrets.
BBQ Chicken Sandwich (recipe below) - Toss leftover cooked chicken with barbecue sauce and crunchy carrots for a quick and healthy lunch.
Greek Tofu Salad - This quick tofu salad is flavored with feta, onion, olives and lemon. Make it a meal: Spoon the salad into toasted whole-wheat pitas and add lettuce leaves.
Londoner's Egg Sandwich - A simple egg sandwich gets added zing from whole-grain mustard and fresh dill.
Crab Salad-Stuffed Pitas - This bright and easy breakfast packs two servings of fruit plus soy protein and fiber.
Orzo Salad with Chickpeas & Artichoke Hearts - Quintessential Greek flavors-feta, lemon and dill-combine perfectly in this hearty salad.
BBQ Chicken Sandwich
Active time: 10 minutes | Total: 10 minutes
1/2 cup shredded cooked chicken
1/4 cup shredded carrots
2 tablespoons barbecue sauce
2 teaspoons light ranch dressing
1 small whole-wheat sandwich bun
1 leaf romaine lettuce
Combine chicken, carrots and barbecue sauce in a bowl. Spread ranch dressing on the bun. Top with the chicken mixture and lettuce.
Makes 1 serving.
Per serving: 323 calories; 8 g fat (1 g sat, 2 g mono); 62 mg cholesterol; 38 g carbohydrate; 26 g protein; 4 g fiber; 729 mg sodium; 456 potassium.
By Hilary Meyer
EatingWell assistant editor Hilary Meyer spends much of her time in the EatingWell Test Kitchen, testing and developing healthy recipes. She is a graduate of New England Culinary Institute.
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