I have breckfast covered. Any ideas out there for a healthy lunch or dinner. Prefer low fat does not have to be low carbs. This will be our first year traveling eating really healthy.
Golden Lover, Hubby & Memory of our Golden Retriever 2007 Arctic Fox 27 5L 5th Wheel,
2001 F-250 PSD,
From the number of responses you're getting, healthy eating may not be a popular topic with this crowd. When I look at the pre-programed settings on our microwave, none are low fat!
Anyway, we have a bunch of cookbooks by Joanna Lund that are a good starting point. "Cooking Healthy With A Man In Mind" is pretty good. She also has "Open Road Cookbook: A Healthy Exchanges Cookbook". I havn't read it, though.
just take your favorite recipes and reduce or remove the stuff that's not good for you-- sugars, processed foods, high salt, refined starch.
Look for fresh fruits and vegetables, lean meats, whole grain products, low fat cheeses, healthy carbs like beans, etc. And lots of water.
The prepackaged things are the worst-- rice or noodle mixes with sauces, etc., and breakfast cereals. There are a few good healthy breakfast cereals out there, lower in sugars and higher in fiber.
Well,a lot of us "try" to eat healthy but where do you start? There are a lot of ideas and recipes,but don't really know what golden lover is exactly looking for! For lunch today we had one of our favorites,left over tossed salad,topped with Louis Rich south western grilled chicken strips,a boiled egg up cut up and topped with lite salad dressing,satisfying enough for my big meat and potatoes man! We also like tuna salad and tomato soup for a light quick lunch. I try to stick with lite salad dressings and mayos and even then go light on the amount I use.I love Greek salads and make my own using low fat feta cheese and a drizzle of low fat Italian dressing. I don't fry a lot,never have eaten the skin on chicken.I like to use McCormick grill mates marinades for boneless skinless chicken breast, I also broil pork chops,then brush with barbeque sauce the last few minutes of cooking time.Canned green beans are great seasoned only with a beef bullion cube,bring to a boil,lower the heat and simmer at least 30 minutes.I always have people asking what I have done to make the beans so good! I also love what I call "fruit soup". I add lite fruit cocktail(drained),canned pineapple in its own juice,canned mandarin oranges(drained) or fresh orange slices in season and add whatever fruits are in season or easily available-grapes,bananas,apples,and melons,peaches,etc in season.This is great for breakfast,dessert or in between.Oh,another favorite is:
Mexican Chicken dinner packets
place a boneless skinless chicken breast on a piece of foil(12x18 inches),spoon salsa over chicken,top with black beans(Optional).Bring up foil sides,double top and ends to seal packet,leaving room for heat circulation.Repeat to make as many servings as needed..Bake 15 to 18 minutes on cookie sheet in 450 degree oven,or grill 11 to 13 minutes on covered grill. Sprinkle with cheese before serving. Serve with tortilla chips and additional salsa.(I use Snyders 40% lower fat chips).I have more but thats enough for a start!
Dianne
Unfortunatly most people on the forum are not into healthy eating. Like the green bean idea and also the McCormick grill mates on the chicken. I have a couple of foil packet recipies already. Would like lunch ideas besides the salads we have been having. We do either canned tuna or chicken with a little bit of lite mayo on lettuce with tomato and fresh veggies. Also sometimes have drained canned kidney beans instead of the tuna or chicken. We have really cut back on our bread intake.
what about wraps made with left over chicken, roast beef or ham? I will make and freeze chilis and soups to take along when we go on a 3 week trip. I also freeze chicken fajitas and then just reheat. I buy the whole wheat tortillas and pita bread. Oh and what about tuna salad or chicken salad...can be made with Ceasar dressing as well.
I have a small grill similar to a George Forman that I will use. I can always cook some extra chicken and then have it for left overs.
I tend to keep lunch light when traveling because we aren't burning off as many calories. Now I'm hungry!!!!
I had a battle with cancer and as a result my husband and I try to eat as healthy as possible. We try to avoid prepared food and eat lots of fresh fruits and vegetables, organic when possible. and whole grain breads, chicken and pork grown without antibiotics and homones, and fish from the pacific nothwest. For lunch, soups and salades are great with fruit for dessert. We have lots of fun when on the road stoping at farmers markets and farm stands. On our last long trip (2 months cross country, 23 states) we found them in most every state we traveled in. We also look for natural food/organic supermarkets. There are many of these very large supermarkets that carry great fresh foods-like Fairway, Wild By Nature, Wild Oats, Trader Joes, to name a few.
Cathy
If you travel in anything other than a pop up, you probably have a decent fridge and stove with an oven and probably a microwave, too. So whatever you eat at home, you should be able to eat on the road.
I switched from canned creamed soups to a dry creamed soup substitute. We actually like it better. It has no fat and can be used in any recipe calling for cream soup of any kind.
To use for any recipe calling for a can of cream of mushroom, chicken or celery soup can be replaced with 2/3 C mix and 1-1/4 C water. Boil for a few minutes, stirring often. Add vegetables as desired, such as celery for cream of celery soup, mushrooms for cream of mushroom, etc.
Make sure you have interesting things to do while you're traveling, so that when you stop for the day, you don't get bored and start eating. Read a book or do some other hobby, play cards, go for a walk, etc.
Keep a zipper bag full of fresh veggies in the fridge for quick snacks. Keep fruit around, too.
Spirit Deer
One husband
Two huskies
Three kitties
1983 Itasca Sunflyer moho (Arvie) (big toy)
2005 Chevy Astro
2005 Palomino Mustang (Sally) (slightly smaller toy)
Golden:
Due to some health concerns, we changed our diet to low fat almost 2 years ago. Some of our favorite lunches include homemade soups, jambalya (with chicken), vegan casseroles and various ethnic foods (ie. bean burritos, samosas, lentil/rice dishes). Many of the recipes I use have been culled from the web. Search for "low fat recipes" and you will be surprised how much you find. The American Heart Association has some wonderful recipes on their web site. The most significant change I made was to decrease the amount of meat and increase the amount and type of vegies in anything I usually made. For example: my pasta sauce now has onions, garlic, celery, carrot, mushroom and red peppers in it instead of meat or sausage. If I want a "meat" sauce I will add about 1/2 the amount I used to along with careful precooking and draining. I, additionally, freeze our "low fat" favorites in "portion controlled" sizes for quick heat and eat.
Hope this helps.
TN Traveler
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