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Fit at Five: Lunchbox Makeover

9:46 AM, Oct 9, 2012   |    comments
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  • For this Fit at Five Guiding Stars expert Erin Dow gives Michelle Belanger a lunchbox makeover. Michelle tries to pack a healthy lunch everyday for work, but she is stuck in a rut on how to make healthy exciting. Erin shows her two fantastic recipes that are easy to make and delicious. Say goodbye to the boring turkey and cheese sandwiches and hello to a yummy lunchbox makeover.

    Asian Lettuce Wraps
    Serves 4

    1# boneless skinless chicken breast, finely minced or ground (or substitute finely chopped cooked chicken)
    1 head of Romaine or Bibb lettuce, leaves separated and washed
    1 c. Diced cucumber
    1/3 c. Sliced green onion
    1/4 c. Lime juice
    1/4 c. Chopped cilantro
    2 T. Low sodium soy sauce
    2 t. Vegetable oil
    2 t. Sesame oil
    1/8 t. Crushed red pepper flakes (optional)
    Pinch black pepper

    Heat vegetable oil in a large sauté pan over medium-high heat. Add chicken to pan and sauté until meat is just cooked through but not browned, about 6 minutes. Remove pan from heat and allow chicken to cool for 15 minutes. Move chicken to a plate and refrigerate until cold, about 1 hour.

    In a medium bowl, combine the cold chicken and the remaining ingredients and toss to coat evenly. Transfer mixture to a serving dish and refrigerate for 30 minutes to allow flavors to meld. Serve with lettuce leaves.


    "Leftover" Pasta Salad
    Serves 4 as a Side Dish

    4 cups cooked pasta such as tortellini or penne
    2 cups baby spinach leaves
    1 cup cherry tomatoes, sliced in half
    1/2 cup low fat Feta cheese
    1/3 cup pitted Kalamata olives
    1/4 cup bottled low fat balsamic vinaigrette
    fresh basil leaves (optional as garnish)

    Combine all ingredients in a large bowl and stir to combine. Serve immediately.

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