Gourmet Meals

What are some healthy gourmet meals I can make for lunch?

I feel like cooking something....it doesn't have to be gourmet but I don't want it to be one of those easy things to cook...like macaroni and cheese. I'm also trying to eat healthy. Have any healthy, not so easy to make meals I can make for lunch? Thanks!

Public Comments

1. Chicken salad or tuna wraps are yummy and healthy. Panini sandwiches with mozzarella and tomato are delicious too. Why don't you pan-fry some chicken thigh without oil, in it's own juices and sprinkle some lemon pepper on it and then slice it up and put it on a bed of lettuc. Add some croutons and enjoy.
2. This website is amazing when it comes to food. It also includes the nutritional values of their recipes. http://www.epicurious.com/ Here's a good recipe! CHICKEN BREASTS STUFFED WITH FONTINA, ARTICHOKES, AND SUN-DRIED TOMATOES Servings: Makes 4 servings Ingredients 1 12-ounce jar marinated artichokes, drained, coarsely chopped 1 cup grated Fontina cheese 1/2 cup (packed) drained, coarsely chopped oil-packed sun-dried tomatoes 1 tablespoon dried basil 4 5-ounce skinless boneless chicken breast halves 2 tablespoons olive oil Preparation Preheat oven to 375°F. Mix artichokes, cheese, tomatoes, and basil in medium bowl. Using small sharp knife and working with 1 chicken breast at a time, cut 2-inch-long slit horizontally into 1 side of chicken breast. Move knife back and forth in slit to form pocket. Divide 1 cup cheese mixture among chicken pockets (reserve remainder for frittata). Press edges to seal. Sprinkle chicken with salt and pepper. Heat oil in heavy large ovenproof skillet over high heat. Add chicken; cook 2 minutes. Turn chicken over; transfer skillet to oven. Bake until cooked through, about 10 minutes. Nutritional Information Per serving: 483 cal, 32g fat (9g saturated), 100mg chol, 618mg sod, 9g carb, 1g fib, 35g pro (analysis by Nutrition Data)
3. Healthy choice or weight watchers has meals and they are really good.
4. Salad.
5. Portobello "Philly Cheese Steak" Sandwich Recipe courtesy EatingWell.com Cheese steaks are a Philadelphia tradition: thin slices from a rich and very fatty slab of beef, fried up and topped with a heavy cheese sauce. We've cut down on the fat considerably - but not on the taste. All it needs is a cold beer or a glass of pinot noir on the side. Make this vegetarian by using vegetable broth in place of chicken stock. 2 teaspoons extra-virgin olive oil 1 medium onion, sliced 4 large portobello mushrooms, stems and gills removed (see Tip), sliced 1 large red bell pepper, thinly sliced 2 tablespoons minced fresh oregano or 2 teaspoons dried 1/2 teaspoon freshly ground pepper 1 tablespoon all-purpose flour 1/4 cup vegetable broth or reduced-sodium chicken broth 1 tablespoon reduced-sodium soy sauce 3 ounces thinly sliced reduced-fat provolone cheese 4 whole-wheat buns, split and toasted Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until soft and beginning to brown, 2 to 3 minutes. Add mushrooms, bell pepper, oregano and pepper and cook, stirring often, until the vegetables are wilted and soft, about 7 minutes. Reduce heat to low; sprinkle the vegetables with flour and stir to coat. Stir in broth and soy sauce; bring to a simmer. Remove from the heat, lay cheese slices on top of the vegetables, cover and let stand until melted, 1 to 2 minutes. Divide the mixture into 4 portions with a spatula, leaving the melted cheese layer on top. Scoop a portion onto each toasted bun and serve immediately. The dark gills found on the underside of a portobello are edible, but if you like you can scrape them off with a spoon.
6. how about some poached salmon with a fresh tomato & basil dressing.......for the dressing....to a basic vinaigrette of white wine vinegar & EVOO (1:3) add some skinless, seedless dice of tomato, lemon zest & finely chopped basil leaves....for the salmon...take a portion of bonless,salmon fillet, cut into 3 long strips.... put the salmon into a shallow saucepan that has a lid & add the dressing. Bring the liquid to the boil, turn the heat off & cover the pan with a lid & set aside for 5-8 minutes...the salmon will continue to cook & absorb the flavours of the dressing.....serve the slamon with some of the dressing spooned over the top & accompany with a green salad & some boiled baby potatoes....i recommend the vivaldi variety...get the really small ones