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Lunch menu suggestions

wendyinkenmore Mar 6, 2013 11:15 AM

I’m hosting some casual lunches for six hungry adults. Due to various restrictions, I’m looking for menus that:
1) Can be mostly made a day ahead and aren’t too complicated/fussy
2) Can be free of gluten and peppers
3) Is low in fat and simple carbs
Any ideas? Thanks in advance!

  1. l
    LP808 Mar 6, 2013 07:55 PM

    A modified to be lower fat crustless quiche or frittata with a salad would be good if brunch is appropriate. Unless your group is predominantly men. Men who love quiche seem to be a rarity in this neck of the woods.

    1. a
      asf78 Mar 6, 2013 03:47 PM

      grilled or poached salmon (can be made one day in advance and served cold or room temperature), Caesar or green salad, pilaf of brown rice and/or quinoa made with various vegetables (onions, mushrooms, diced carrots, etc.) tossed in a lemony vinaigrette.

      I'm not sure if this is an issue of simple carbs, but another option for an all-in-one might be
      roasted acorn squash filled with a black bean-tomato-corn (or brown rice) salad that had been tossed in a rice vinegar. I've seen similar with baked sweet potato and a black bean topping seasoned with spices like cumin. But, I'm not sure about the simple carb aspect of these dishes.

      Or soup and salad - say, a green salad and a bowl of lentil soup.

      3 Replies
      1. re: asf78
        wendyinkenmore Mar 6, 2013 05:47 PM

        Do you have a good recipe for that stuffed squash? Sounds tasty.

        1. re: wendyinkenmore
          asf78 Mar 6, 2013 06:17 PM

          I honestly can't remember where I found the recipe - I made it once a few years ago for a friend who was both vegetarian and Type 1 diabetic. I'll give a look through some of my cookbooks to see if I can find it; if I don't come back with it, it means I couldn't locate the recipe.

          However, this black bean and rice salad is pretty good, and I'm sure you can omit the pepper without a problem. Just make the salad, cut the squash in half and roast as you normall would, and combine (perhaps warm the salad slightly before adding to the squash): http://www.epicurious.com/recipes/food/views/Black-Bean-and-Rice-Salad-243130

          I haven't made this one yet (it's been bookmarked for a while), but it looks pretty good, too. http://www.nytimes.com/2011/08/22/health/nutrition/22recipehealth.html?nl=health&emc=healthupdateema8

          I haven't made this one yet, either, but it's definitely one I hope to make at some point. For this one, also, you can substitute a roasted acorn squash for the sweet potato. http://www.eatingwell.com/recipes/swe...

          1. re: asf78
            wendyinkenmore Mar 6, 2013 08:54 PM

            Thanks much!

      2. rcallner Mar 6, 2013 02:31 PM

        Salmon loaf with a side salad; chile; fish tacos; moussaka.

        1. h
          Heatherb Mar 6, 2013 12:05 PM

          -Fruit plate
          -Soup and salad combo - I think a nice pureed roast squash soup, with a side salad would be nice, in particular. Maybe serve with rice crackers?
          -A finely chopped chicken salad to spread on rice cakes or gluten-free crackers?

          The no-peppers is a killer for me to be honest. I can cut out gluten, meat, lactose, whatever - but peppers? Eek.

          1. e
            escondido123 Mar 6, 2013 11:55 AM

            How about a salad with a protein--chicken Caesar, steak with arugula, tuna with white beans. You could also consider vegetable soups including beans and cabbage.

            1. s
              sandylc Mar 6, 2013 11:43 AM

              That's a tall order! Maybe some whole-grain salads? Such as a wheatberry salad? Marinated vegetables?

              EDIT: Oops, just saw the gluten-free part - skip the wheatberries; maybe another gluten-free whole grain?

              1 Reply
              1. re: sandylc
                wendyinkenmore Mar 6, 2013 12:42 PM

                Thanks for the good ideas, everyone. Helpful!

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