Since I'm trying to lower my cholesterol and beans are good for that as well as good protein, I saute some onions in olive oil in a pan on the stove, I add a can of rinsed roman beans and throw in those leftover green beans.
After sauteeing a few minutes with some salt and freshly-ground pepper, I add some tomato sauce, and simmer until it thickens. I sprinkle some grated Parmesan cheese on top and scoop it into little jars to take to school for one of my snack breaks.
I pack some tortilla chips to munch with these.
Finally, I make some Butternut Squash Soup to take for my actual lunches. The recipe I use is below.
Walnuts make a tasty munchie to eat along with this soup.
Butternut Squash Soup
2 Tblsp. extra-virgin olive oil
1 large yellow onion, peeled and chopped
2 cloves garlic, peeled and minced
1 tsp. salt
1/2 tsp. freshly-ground black pepper
1/2 tsp. garam masala
dash ground ginger
dash ground cloves
1 butternut squash, peeled, seeded and diced (about 6 cups)
2 cans (14-1/2 oz. ea.) Vegetable Stock
In a heavy dutch oven, saute the onion and garlic in the heated oil. Add the spices. Stir. Add the squash and saute about 10 minutes. Add the stock and simmer until tender. Use a hand-held immersion blender to puree the soup. I like to leave some texture in the soup.
This makes about 4 servings.
Notice that I use small canning jars as my containers. They are great to eat out of cold, or remove the metal lids and microwave right in the jar and eat right out of it heated.
It looks like I took a lot of food to work, but it's all healthy--just brimming with color. Snacks don't have to be celery and carrot sticks. My quantities are small and so full of flavor, I don't need more.
After a day like this, all I want for dinner is a salad with a small piece of fish or lean meat.