Low Carb Lunches for school?

[DeBora4BobbyL]

Fall is almost here and I have found myself coming and going with my school schedule. I found out yesterday that I have lost 9 pounds, but I would like to lose a little more.

My biggest hurdle is the fact that I am on the go and I need to eat. Does anyone have any ideas for low-carb lunches that I can either eat with my hands that isn't messy (I work in a lab about 10 hours a week) or something I can pour in a thermos and eat?

Thanks!

[ajrsmom]

Meat and cheese roll-ups ---can spread a thin layer of cream cheese and roll up around a dill pickle spear.


LC soups in a thermos

All kinds of salads

LC tortillas with eggs and bacon or tuna or chicken, salsa and cheese or egg salad

Munch on celery filled with natural p-nut butter or cream cheese

hard boiled eggs

veggies and Ranch dressing

LC yogurt or sugar free jello

if you have a wide mouth thermos, you could cook fresh green beans w/turkey ham. I love them that way!


I used to eat some weird combos. If I can think of more I'll post them :)

[Yummys_Girl]

I make my roll ups with just cream cheese and meat or laughing cow cheese. If I have pickles they are separate

Fresh veggies and laughing cow cheese wheels for dipping. or spread it on wheat crackers

sunflower seeds

popcorn with your choice of spices

Sandwhich on Low carb bread

if you like pork rinds, they are low carb and nice for something crunchy

if you have a microwave there, you can make cheese crackers by nuking shredded cheese piles on wax paper, and toppign with garlic or bacon or whatever spice you like. then cool and peel off paper. You can also do this with pepperoni to make pepperoni chips.

Peanut butter on wheat crackers

Turkey pepperoni slices and cheese cubes
small containers of sugar free jello or pudding. I make it at home and put it in yogurt containers.

small portions of peanuts or other low carb nuts

deviled eggs

tuna salad

chicken salad

cottage cheese and fruit

fresh fruits

if you can find the dreamfield pasta, you can put some of that in your thermos, with some cream of chicken soup or some other sauce of your choice

more theromos ideas:

ground beef, pizza sauce, pizzia toppings. seal up while steaming hot to melt cheese-crustless Pizza in a thermos

sloppy joes - eat plain or take low carb bread to put it on - can add cheese to the top

smoked sausage and saurkraut (if you like saurkraut)

cubed chicken with BBQ sauce

scrambled eggs with chopped up turkey bacon or sausage, green peppers or green chiles, onions, this is really good with mrs dash southwestern chipolte seasoning cooked in then sprinkled on top

[DeBora4BobbyL]

I like these ideas. Anyone have any recipes for low-carb soups? I can live on soup. I am a soup nut! I do have a wide-mouth thermos.

[Yummys_Girl]

Three-Cheese Chili with Cheddar Crust


Serving Size: 12


-= Ingredients =-

2 large onions ; diced
2 tablespoons butter
1/4 cup tomato paste
1 tablespoon chili powder
1 tablespoon cocoa powder
1 teaspoon cumin seed
2 ribs celery ; sliced
3 small jalapeno peppers ; seeded and minced
1 28-ounce can crushed tomatoes
2 cups canned Eden Black Soy Beans ; rinsed
6 -12 ounces dark beer or tomato juice
1 cup shredded Mozzarella cheese
1 cup shredded Monterey Jack cheese
1 cup shredded sharp Cheddar cheese

-= Instructions =-

Saute' onions in butter over medium high heat in large saucepan until translucent, about three minutes. Add tomato paste, chili powder, cocoa powder, and cumin, and cook until mixture caramelizes to a dark brown, about ten minutes.

Stir in celery and jalapeno and stir to coat. Add crushed tomatoes and black soy beans. Stir in beer to your preferred consistency.
Simmer for at least an hour, up to two hours. Preheat broiler. Stir Mozzarella and Monterey Jack cheese into chili and top with shredded Cheddar. Broil until cheese is bubbly, about four minutes.

[Yummys_Girl]

Southwestern Taco Soup
Serving Size: 8


-= Ingredients =-

1 pound ground beef
1/2 cup onion ; chopped,
2 cloves garlic ; minced
1 tablespoon cumin
1 teaspoon chili powder
2 10-ounce cans Ro-tel tomatoes ; undrained
(tomatoes ; with green chilies)
2 cans beef broth
1/2 cup heavy cream
8 ounces cream cheese ; cubed
Salt ; – to taste

-= Instructions =-

In a large soup pot, brown the beef with the onion and garlic; drain. Add spices and cook a couple minutes before adding the tomatoes, broth and cream. Bring to a rolling boil and gradually add the cream cheese, stirring until completely melted and smooth. Season with salt, to taste.

[Yummys_Girl]

Mock Potato Soup

Serving Size: 6


-= Ingredients =-
1 head cauliflower
1 small onion
3 cups chicken broth
3 slices thick bacon diced
3 slices ham ; diced (optional)
3 tablespoons butter
1/2 cup heavy cream
salt ; and pepper to taste
shredded ; cheddar cheese

-= Instructions =-

Separate cauliflower and cut into small pieces. Boil with chopped onion in chicken broth until tender. Place aprox 2 cups of cooked cauliflower in food processor with 1/4 cup of chicken broth. Add butter and cream and pulse until creamy. Combine remainder of cauliflower with cooked bacon (and ham if you're using that as well) salt, pepper and shredded cheddar cheese. Mix with pulsed mixture.
Note: To get a somewhat thicker soup, a pinch of "not/Starch" from Expert Foods may be used.

[Yummys_Girl]

Beef Vegetable Soup

Serving Size: 8


-= Ingredients =-

2 tablespoon butter
1 teaspoon dried thyme
8 ounces mushrooms ; sliced
1 portabello mushroom ; diced
1 1/2 teaspoons salt ; divided
3/4 teaspoon freshly-ground black pepper ; divided
1/2 cup red wine
2 tablespoon olive oil
1 1/2 pounds stew meat ; trimmed, and
cut into dice
1 small onion ; diced
2 garlic cloves ; pressed
1 small carrot ; diced
1 celery stalk ; diced
1 cup canned diced tomatoes
2 cans beef broth - (14 1/2 oz ea) ; plus
2 cans water
1 bunch escarole ; washed, tough ribs
trimmed, cut into 1/2" strips

-= Instructions =-

In large non-stick skillet melt butter over medium-high heat; add thyme and mushrooms; sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper. Cook 10 minutes or until almost dry. Add wine; cook 3 minutes until syrupy.

Meanwhile, toss meat with remaining teaspoon salt and teaspoon pepper. In large pot over medium-high heat, heat olive oil; add onion and garlic. Cook 3 to 5 minutes until onions are translucent, stirring occasionally.
Raise heat to high; add stew meat. Cook 10 minutes until browned. Add carrots, celery tomatoes, broth and water. Bring to boil, reduce heat, simmer 15 minutes; add escarole and skillet mixture. Simmer 10 minutes until escarole is cooked.

This recipe yields 8 servings.

Carbohydrates: 7 grams
Net Carbs: 4 grams
Fiber: 3 grams
Protein: 19.5 grams
Fat: 12.5 grams
Calories: 231

[Yummys_Girl]

Ancho Macho Chili

Serving Size: 8



-= Ingredients =-

5 pounds boneless beef chuck stew meat
2 teaspoons kosher salt
1/2 teaspoon freshly-ground black pepper
2 tablespoon olive oil ; divided
= (or vegetable oil)
1 medium onion ; chopped
3 tablespoon ancho chile pepper powder
= (or Mexican-style chili powder)
1 can diced tomatoes with green chiles - ; (14 1/2 oz)
3/4 cup dry red wine
= (or chicken broth)
4 large roasted garlic cloves ; minced

-= Instructions =-

Heat oven to 325 degrees.

Toss beef with salt and pepper. Heat 1 1/2 teaspoons oil in a Dutch oven over high heat. Add one-third of the beef and brown on all sides, about 5 minutes. Transfer to a bowl and repeat two more times with beef and oil.
Add the last 1 1/2 teaspoons oil to Dutch oven and cook onion until lightly browned. Stir in chile powder, tomatoes, wine and garlic; bring to a simmer.

Return beef and accumulated juices to Dutch oven. Cover and bake 2 1/2 hours, stirring once halfway through cooking time, until beef is very tender.

This recipe yields 8 servings.

Carbohydrates: 6 grams
Net Carbs: 4 grams
Fiber: 3 grams
Protein: 58.5 grams

[Yummys_Girl]

Bacon-Cheddar Cheese Soup

Sharp cheddar combined with the bite of dry mustard and the smoky taste of bacon makes a quick, tasty and filling soup.

Serving Size: 4


-= Ingredients =-

4 strip bacon
1 small onion ; chopped
1/2 teaspoon dry mustard
1/4 teaspoon pepper
1 can ; (14.5 oz) reduced-sodium chicken broth
4 teaspoons thickenthin not starch thickener
2 cup half-and-half
12 ounces cheddar cheese ; shredded
1/2 teaspoon paprika ; optional

-= Instructions =-

1. In a large saucepan over medium heat, cook bacon 6 minutes, until crisp.

Remove and drain on paper towels. Crumble bacon.

2. Add onion to bacon fat in saucepan; cook 3 minutes, until onion just
begins to brown.

3. Add mustard, pepper and broth. Bring to a boil. Reduce heat to low.
Whisk in thickener. Add half-and-half, cheese and paprika; stir until
cheese is melted. Ladle soup into four heated soup bowls.
Garnish with crumbled bacon.

*9g of carbs per serving

[Yummys_Girl]

Country Cabbage Soup

This is a soup that gets better a few days after originally cooking it.

* Country Cabbage Soup 1 pound ground beef
* 1 clove garlic, minced
* 2 1/2 ounces onion, chopped, 1 small
* 28 ounce can diced tomatoes
* 1 pound cabbage, chopped, 1/2 medium
* 3 stalks celery, coarsely chopped
* 2 cups chicken or beef broth
* 1 teaspoon beef bouillon granules
* 1 teaspoon Mrs. Dash
* 1 teaspoon salt, or to taste
* 1 teaspoon pepper
* 2 teaspoons granular Splenda

In a large soup pot, brown the ground beef, garlic and onion; drain. Add remaining ingredients and bring to a boil. Simmer, uncovered, until vegetables are tender, about 30 minutes. Adjust seasonings to taste.
Makes 6 servings.

NUTRITION:

Per Serving: 196 Calories; 9g Fat; 17g Protein; 12g Carbohydrate; 4g Dietary Fiber; 8g Net Carbs

[Yummys_Girl]

Gouda Vegetable Soup

2 tablespoons butter
1 medium onion, chopped
2 cups chopped cauliflower
2 cups chopped broccoli
2 cans of chicken broth
2 cups heavy cream (whipping cream)
1 1/2 to 2 cups grated Gouda cheese
Salt and pepper to taste

Melt butter in large saucepan. Cook and stir onion over medium heat until soft. Add vegetables and chicken broth. Bring to boil. Reduce heat, cover, and simmer 12 to 15 minutes until vegetables are soft. Add cream. Cook and stir over medium heat until mixture returns to a boil. Remove from heat and add gouda cheese. Stir until melted and add salt and pepper.

The total carb content for the whole recipe is 55 grams.

[Yummys_Girl]

Marion’s Sour Cream Mushroom Soup with a Kick
1/2 lb mushrooms, sliced

1 med onion, sliced
1 clove garlic, minced
1/2 teaspoon dried tarragon
1/4 teaspoon nutmeg
3 tablespoons butter
2 tablesppons arrowroot (i used xanthan gum)
28 ounces beef broth
1/2 cup cream
2 cups water
1 teaspoon lemon juice
dash of Tabasco
Salt and Pepper
1 cup sour cream

Melt butter and saute mushrooms, onion, garlic, tarragon and nutmeg till veggies are tneder. Gradually add the broth, bring to a boil, stirring constantly. Reduce heat to low and slowly add sour cream. In a small bowl mix arrowroot and tiny bit of water to make thin paste.(with xanthan gum, I just sprinkle a little on top of soup at this point) Add to soup and cook on low till smooth. Stir in cream and water, add lemon juice, Tabasco, salt and pepper. Heat thru but DO NO BOIL.

Makes 6 servings, 6 carbs per serving.

[Yummys_Girl]

Tuscany Style Soup

1 pound Italian sausage
1 small onion, diced
2 cloves garlic, minced
3 cups chicken broth
10 ounce package frozen chopped spinach, thawed
1/2 cup heavy cream
Salt and pepper, to taste

Freshly grated parmesan cheese, optional for garnish

Remove sausage from casings, if necessary. Brown sausage in a 4-quart soup pot along with onion and garlic; drain fat. Add broth and undrained spinach; bring to a boil.

Cover and simmer 30 minutes. Add cream and simmer a few minutes until cream is heated. Season to taste. Sprinkle a little parmesan cheese over each serving, if desired.

[Yummys_Girl]

Low-Carb Cauliflower Leek Soup

This is a blender recipe

* 2 tablespoons olive oil
* 3 tablespoons butter
* 3 leeks, cut into 1 inch pieces
* 1 large head cauliflower, chopped
* 3 cloves garlic cloves, finely chopped
* 8 cups vegetable broth
* salt and freshly ground black pepper to taste
* 1 cup heavy cream (optional)

DIRECTIONS:

1. Heat the olive oil and butter in a large pot over medium heat, and saute the leeks, cauliflower, and garlic for about 10 minutes. Stir in the vegetable broth, and bring the mixture to a boil. Reduce heat, cover, and simmer 45 minutes.

2. Remove the soup from heat. Blend the soup with an immersion blender or hand mixer. Season with salt and pepper. Mix in the heavy cream, and continue blending until smooth.

[Yummys_Girl]

This is a blender recipe

Cream of Chicken Soup

Yield: 4 servings

1 1/3 cups cottage cheese
1 cup heavy cream
1 cup mushrooms, sliced
3 teaspoons instant chicken bouillon
3 cup water
2 tablespoons dried chives
1 teaspoon paprika
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg
8 ounces cooked chicken, cubed

In a blender, combine cottage cheese and milk. Blend until smooth, then pour into a saucepan. Add mushrooms, broth mix, water, chives, paprika, pepper and nutmeg. Heat, stirring, over low heat until boiling. Add chicken; heat through.

Per Serving: 239 Cal (67% from Fat, 28% from Protein, 5% from Carb); 17 g Protein; 18 g Tot Fat; 3 g Carb; 0 g Fiber; 46 mg Calcium; 1 mg Iron; 24 mg Sodium; 81 mg Cholesterol

[Yummys_Girl]

Canadian Cheddar Soup

Yield: 6 servings

2 tablespoons butter
1/4 cup onion, chopped
1/4 cup chopped celery
2 tablespoons soy flour
1/4 teaspoon dry mustard
1 pinch nutmeg
1 pinch pepper
3 cups chicken stock
1 1/2 cups heavy cream
1 cup water
1 1/2 cups Cheddar cheese, shredded
1 dash Worcestershire sauce

In a heavy saucepan, melt butter, cook onion and celery for about 5 minutes or until tender; do not brown. Stir in flour, mustard, nutmeg and pepper; cook for 2 to 3 minutes. Stir in chicken stock; simmer for about 20 minutes or until vegetables are tender. If desired, puree until smooth in blender or food processor. Add cream and water and bring almost to a boil. Add cheese; heat until just melted, stirring constantly. Add Worcestershire and a little salt.

Makes 6 servings.

Per Serving: 292 Cal (81% from Fat, 16% from Protein, 3% from Carb); 11 g Protein; 27 g Tot Fat; 2 g Carb; 0 g Fiber; 268 mg Calcium; 1 mg Iron; 642 mg Sodium; 86 mg Cholesterol

[Yummys_Girl]

Low-Carb Vegetable Cream Soup

Makes approximately 12 cups

* 1 lb. cauliflower
* 1 1/2 lbs. broccoli, or one of the suggestions above
* 2 Tbsp. extra-virgin olive oil
* 2 cloves garlic, minced
* 10 cups chicken stock
* 1 tsp. salt
* 1 Tbsp. Dijon mustard
* 1 tsp. dried tarragon leaves, or herb of your choice
* sea salt and freshly ground black pepper
* heavy cream, optional

Trim the broccoli and cauliflower and chop coarsely. The core of the cauliflower and the broccoli should be used too. Save a few tiny florets of broccoli to add later.

In a large pot, heat the oil over medium heat. Add the garlic and sizzle until it smells fragrant. Add the broccoli, cauliflower, stock and salt. Bring to a boil, turn down and cook at a lively simmer until the vegetables are tender, about 20 minutes.

Puree in batches in a food processor or blender - a blender works best for this - with the mustard and tarragon add the broccoli florets and season to taste. Thin with stock or water if the soup is too thick. Add the cream if desired.

The dairy is optional and not included in the count.

* Total Calories: 566
* Fat: 31 grams
* Carbs: 63 grams
* Fiber: 33 grams
* Protein: 31 grams

[Yummys_Girl]

Cream of Tomato Soup

8 oz can tomato sauce (plain, like Hunt’s)
1/2 cup water
1/4 cup heavy whipping cream
1 pkg splenda (optional)

Mix together in saucepan or microwavable container heat and serve

[DeBora4BobbyL]

Oh Wow Yummy, I don't know where to start. They all sound so good! The 3 chili cheese crust or something like that sounds similar to mole with the chocolate. I look forward to trying them all out.

[Yummys_Girl]

Here is a few more

Pepperoni Pizza Soup
Ingredients:
1 can chunky pasta-style stewed tomatoes (14 1/2 ounce)
1 can chicken broth (14 ounce)
2 cups zucchini -- optional, sliced (1/4-inch thick)
1 can olives (2-1/4 ounce) drained, sliced ripe
2 ounces pepperoni -- thinly sliced
1-1/2 cups fresh mozzarella, grated, (6 ounces)
Basil sprigs (optional)
Parmesan -- grated (optional)
Directions:
In large saucepan, combine tomatoes, chicken broth, and zucchini. Heat to a boil. Reduce heat and simmer uncovered about 5 minutes or until vegetables are crisp-tender. Stir in olives and pepperoni; simmer 1 minute.
Spoon into bowls and top with mozzarella. Garnish with basil sprigs and/or grated Parmesan, if desired.
NOTES : Variations: You can make this soup with various additions, such as chopped onion and bell pepper, spicy Italian sausage cooked and crumbled into the soup or you could add mushrooms, hamburger, diced ham, or anything else you could top a pizza with.
Nutrition information per serving:
Calories: 243
Fat: 17g
Calories from fat: 63.3%
Protein: 15g
Carbohydrates: 8g
Fiber: 1g

[Yummys_Girl]

Mulligatawny Soup
3 medium carrots, pared and sliced
1 cup cauliflower flowerets
6 cups chicken or turkey stock
3 cups diced chicken or turkey
1 medium onion, chopped
2 ribs celery, chopped
¼ cup butter
½ cup unsweetened apple sauce
2 tbsp. curry powder
1 tsp. salt
1 tbsp. lemon juice
½ cup heavy cream
Cook carrots and cauliflower in 2 cups of the chicken or turkey stock for 20 minutes or until tender. Meanwhile, sauté onion and celery in butter in Dutch oven, stir in apple sauce, curry powder, and salt. Sauté until soft. Gradually add in the remaining stock, add diced chicken, bring to a boil and reduce heat. Simmer for 15 minutes. Add carrots and cauliflower with their cooking liquid. Stir in lemon juice.
Remove from heat and cool slightly. In batches, puree the soup in a blender or food processor. Stir in heavy cream, and reheat to serving temperature.
Makes 10 1-cup servings.
Total recipe = 1420 calories, 86.2 grams of carbohydrate and 17.9 grams of fibre
1 serving = 142 calories, 8.6 grams of carbohydrate and 1.8 grams fibre

[Yummys_Girl]

CREAM OF CELERY SOUP
1 small bunch celery (with leaves), finely chopped
1 tablespoon butter
1 onion, chopped
4 1/2 cups chicken or vegetable stock
1 1/2 cups heavy cream
salt, celery salt and pepper to taste

Serves 4-6
Note: Reserve a few chopped celery leaves for garnish before starting.
Heat butter in a small soup pot. Add onion and stir over medium heat until softened, about 3-4 minutes. Add celery and cook over low heat, stirring frequently, until celery is softened but not brown, about 6 minutes. Add stock, cover and simmer for 20 minutes, or until celery is tender.
Purée soup until smooth in a blender or food processor, working in small batches. Return puréed soup to pot and stir in cream. Season to taste with salt, celery salt and pepper. Stir soup over medium heat until just heated through. Serve immediately. Garnish with chopped celery leaves.

[Yummys_Girl]

Chicken & Broccoli Cream Soup
Ingredients:
2 tablespoons butter
1 pound boneless, skinless chicken, cut into ½ inch pieces
1 large onion, minced
1 (14.5 ounce) can chicken broth
1 1/2 cups chopped broccoli
4 tablespoons oat bran
1/4 teaspoon white pepper
1/2 teaspoon salt
1/2cup heavy cream
3/4 cup shredded swiss cheese
Preparation: Heat butter in a large soup pot. Add chicken pieces and onion and saute until the onion is translucent. Add chicken broth, broccoli, oat bran, pepper and salt and simmer over very low heat for 20 minutes. Add heavy cream and stir. Heat for another minute or two. Do not boil. Place about 2 tablespoons swiss cheese in each individual serving bowl. Spoon soup into each serving bowl and serve.
Servings: 5
Fat: 20 g
Carbs: 10g
Fiber: 2 g
Protein: 26 g

[Yummys_Girl]

WEDDING SOUP

1 can chicken broth -- swanson low-salt
1/2 cup frozen spinach -- thawed and sqeezed
2 ounces chicken -- cooked, cubed or shredded
2 ounces ground beef -- in meatballs, cooked
1 tablespoon onion -- chopped
1 tablespoon celery -- chopped
1/2 egg -- beaten
6 tablespoons parmesan cheese
salt and pepper -- to taste
1 Dash hot sauce -- if desired
Simmer chicken, ground beef, onion and celery in chicken broth 5 minutes.
In small bowl, add parmesan to beaten egg and mix thoroughly. Add egg mixture, spinach and spices to soup. Stir to distribute egg mixture. Simmer 5 minutes and serve hot. Those on higher carb levels or Maintenance could add 1TBL uncooked tiny pasta (like stars, alphabet, orzo, acini de pepe) or rice at the beginning.

Nutritional Facts:
Servings: 2
Calories: 248
Carbs: <4g
Protein: 20g
Fiber: ?
Fat: 17g

[Yummys_Girl]

Chicken Stracciatella

6 cups chicken stock
3 large eggs
1/4 cup grated Parmesan
2 tablespoons fresh chopped parsley leaves
Salt and pepper
Bring the stock to a simmer in a medium saucepan.
With a whisk, mix the eggs and Parmesan cheese together in a bowl. Make sure the stock is not boiling and slowly pour in the egg and cheese mixture. Wait a minute for the eggs to just set. Gently stir in the parsley, slightly breaking up the cooked egg. Turn off heat and season with salt and pepper. Divide among bowls and serve immediately.


Nutrition Information
Nutritional Analysis per serving Calories 112
Fat 7 grams Saturated Fat 2 grams
Carbohydrates 2 grams Fiber 0

[Yummys_Girl]

Southwestern Chili Con Carne
2 tablespoons vegetable oil
1 green bell pepper, large diced
1 red bell pepper, large diced
1/2 cup red onion, large diced
2 1/2 pounds ground chuck
4 tablespoons chili powder
3 tablespoons ground cumin
2 cloves garlic, minced
1/4 teaspoon cayenne pepper
2 teaspoons kosher salt
1 teaspoon ground black pepper
1/2 teaspoon garlic powder
3 Roma tomatoes, diced
1 (15-ounce) can soy black beans, drained and rinsed, optional
2 tablespoons chopped fresh cilantro leaves
Heat oil in a large skillet over medium-high heat. Add peppers and onions and cook until slightly tender. Add the ground beef and spices and cook until browned. Skim off excess grease. Add the diced tomatoes and soy black beans and simmer for about 10 minutes, stirring occasionally.
To serve, garnish chili with cilantro. If desired, top with shredded Cheddar or Jack cheese, sour cream, and sliced scallion tops.

Carbohydrates 10 grams Fiber 6 grams
Net Carbohydrates 4 grams

[Yummys_Girl]

I love soups, too, obviously!

[DeBora4BobbyL]

You and me both!

[Bilby]

I love these ideas.