Time:

10 min (5 min to prepare, 5 min to cook)

Meal type:

Lunch

Ethnicity:

American

Notes:

Makes 2 cups.

Ingredients:

0.5 teaspoon oregano
1 teaspoon garlic salt
0.5 cup red chile powder
2 cups vegetable broth
0.25 cup water
3 tablespoons flour
0.25 teaspoon ground cumin

Directions:

Mix flour and 1/4 cup water in a saucepan; stirring until smooth.
Add 2 cups of broth, chile powder, garlic salt, oregano, and cumin, and cook over medium heat, stirring constantly, for 5 minutes or until thick and bubbly.

Time:

10 min (5 min to prepare, 5 min to cook)

Meal type:

Lunch

Ingredients:

2 each packages (3 oz....
0.5 cups shredded chedder...
2 tablespoon chopped walnuts
1 teaspoon fresh grated...
0.125 teaspoon pumpkin pie spice
4 each bagels, sliced in...

Directions:

In a bowl, combine all the ingredients except the bagels.
Spread the mixture on the sliced bagels and press halves together.

Time:

10 min (5 min to prepare, 5 min to cook)

Meal type:

Lunch

Ingredients:

0.5 cups butter or margarine
0.5 each Sunkist®...
0.125 teaspoon salt
1 dash white pepper
3 each egg yolks

Directions:

Cut the butter into several pieces and bring to room temperature.
In the top of a double boiler, combine egg yolks, lemon juice, salt and pepper.
Add a piece of butter.
Cook, stirring steadily with a wooden spoon or wire whisk, over, but not touching, boiling water.
When butter melts and sauce begins to thicken, add remaining butter, stirring constantly until melted.
Continue cooking as sauce thickens, about 2 more minutes.
Immediately remove from heat.

Time:

10 min (5 min to prepare, 5 min to cook)

Meal type:

Lunch

Ingredients:

2 each cans (about 7...
1 each Sunkist®...
2 each Sunkist®...
0.5 cups mayonnaise or...
0.25 cups chopped green...
6 each (6-inch each)...

Directions:

In a bowl, combine the tuna, orange peel, orange pieces, mayonnaise, and green onions.
Spoon about 1/4 cup of the tuna mixture in the pocket of each bread half, fill with spinach.

TANGERINE VARIATION:
Substitute fresh grated peel of I tangerine and 3 medium tangerines, peeled, segmented, seeded, and cut in half for the orange peel and pieces.

APPLE VARIATION:
Omit the orange peel and pieces. Substitute fresh grated peel and juice of 1/2 l...

Time:

10 min (5 min to prepare, 5 min to cook)

Meal type:

Lunch

Ingredients:

1 each grapefruit
1 each large orange

Directions:

After cutting the grapefruit or large oranges for chrysanthemums and removing the "meat," scrape the peel clean with a spoon.
Use the bowls for fresh fruit or tossed salad.

Time:

10 min (5 min to prepare, 5 min to cook)

Meal type:

Lunch

Ingredients:

3 quarts metal bowl
0.5 quarts metal bowl
2 each (10 oz. each)...
1 each Sunkist® lemon...
1 each Sunkist®...

Directions:

Line the bottom of the 3-quart bowl with ice cubes. Place the 1-1/2-quart bowl on the ice cubes in the center of the larger bowl.
Holding the smaller bowl in place, fill the space between the bowls one third of the way up with ice cubes.
To prevent smaller bowl from sliding, weight it with 2 packages of frozen vegetables.
Pour 1 cup of cold water over ice cubes. Freeze until firm.
Arrange citrus slices against the sides of the outer bowl, holding them in place with...

Time:

10 min (5 min to prepare, 5 min to cook)

Meal type:

Lunch

Ingredients:

1 each grapefruit
1 each orange
1 each lemon
1 each tangerine peel

Directions:

Roses can be made from grapefruit, orange, lemon, and tangerine peel. With a vegetable parer or knife, cut a thin continuous spiral from the outer colored layer of the citrus peel, about 1 inch wide. If necessary, place the peel in near-boiling water for 1 to 2 minutes to make it more flexible; cool in cold water for easier handling.
To make a rose, wind the peel in reverse, with the colored side in. Starting with the center of the rose, form the peel into a tight "bud"; secu...

Time:

10 min (5 min to prepare, 5 min to cook)

Meal type:

Lunch

Ingredients:

Directions:

Use a citrus zester or SNACKER citrus peeler. Hold the stem and blossom ends of the unpeeled fruit between your thumb and middle finger. Pull the zester through the peel from end to end, leaving about 1/4 to 1/2 inch between each cut. Cut cartwheel slices of desired thickness. If you don't have a citrus tool, use kitchen shears or a knife to cut notches around the peel of each cartwheel slice.

Time:

10 min (5 min to prepare, 5 min to cook)

Meal type:

Lunch

Ingredients:

1 each lemon
1 each cucumber or zucchini

Directions:

To prevent tipping, cut a thin slice from one side of the lemon. Make 12 to 16 vertical cuts, three-quarters of the way through the lemon. Insert half-slices of unpeeled cucumber or zucchini into the cuts. This is an attractive garnish for large serving platters.

Time:

10 min (5 min to prepare, 5 min to cook)

Meal type:

Lunch

Ingredients:

3 tablespoon 3 tablespoon...
3 tablespoon pasteurized egg...
0.125 cups freshly ground...
1 tablespoon Dry mustard
5 tablespoon Vegetable oil

Directions:

Place lemon juice, egg substitute, and pepper in a blender or food processor; blend until smooth. Add the dry mustard and blend to mix.
With motor running, add oil in a very slow and steady stream until mixture becomes creamy. Use mayonnaise immediately, or refrigerate for up to two days.

Time:

10 min (5 min to prepare, 5 min to cook)

Meal type:

Lunch

Ingredients:

0.5 cups mayonnaise
1 tablespoon freshly squeezed...
1 teaspoon lemon zest
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh...

Directions:

Combine all ingredients in a medium bowl.
Season to taste with salt and pepper.
Divide into 4 equal portions and serve
Also try our vegetarian

Time:

10 min (5 min to prepare, 5 min to cook)

Meal type:

Lunch

Ingredients:

2 each lemon

Directions:

Cut a lemon in cartwheel slices. With a knife or your fingers, carefully remove the "meat" from the lemon, leaving the peel intact. Use lemon rings as napkin rings or to encircle small bunches of cooked asparagus, broccoli spears, green beans, or carrot sticks. (Use the peeled lemon slices as desired for cooking or garnishing fish).

Time:

10 min (5 min to prepare, 5 min to cook)

Meal type:

Lunch

Ingredients:

1 each shallot, minced
0.5 cups fresh-squeezed...
1 tablespoon Dijon mustard
0.75 cups extra virgin...
1 tablespoon salt, fresh...

Directions:

Whisk together the shallot, lemon juice, mustard, salt and pepper in a small bowl.
Continue whisking while slowly adding the olive oil in a thin stream.
Check for seasoning and store in the refrigerator for up to one week.
Shake well before using.
Yields approximately 1 1/4 cups.

Time:

10 min (5 min to prepare, 5 min to cook)

Meal type:

Lunch

Ingredients:

0.75 cups White Wine
2 tablespoon shallots, minced
1 cup Heavy Cream
1 teaspoon turmeric
1 teaspoon salt
1 tablespoon cornstarch +...
1 each Sunkist®...

Directions:

In a small saucepan over medium heat, combine the white wine and shallots and reduce by half.
Wisk in the heavy cream, turmeric and salt and bring to a simmer.
While whisking, slowly add the cornstarch and water mixture.
Continue simmering to thicken, about one minute.
Remove from the heat and mix in the lemon juice.
Serve over eggs benedict, fish, asparagus or other recipes that call for hollandaise sauce.

Time:

10 min (5 min to prepare, 5 min to cook)

Meal type:

Lunch

Ingredients:

0.5 cups whipping cream
0.5 tablespoon prepared...
1 tablespoon freshly squeezed...
0.5 teaspoon Sunkist®...

Directions:

Beat whipping cream in small, chilled bowl until stiff peaks form.
Gently fold horseradish, salt, Sunkist grapefruit juice and peel, into whipped cream.
Cover and refrigerate until ready to serve.
For a new taste treat, scoop on a warm baked potato.

Time:

10 min (5 min to prepare, 5 min to cook)

Meal type:

Lunch

Notes:

Sunkist orange peel...

Ingredients:

1 cup whipping cream --...
3 tablespoon powdered sugar
0.5 teaspoon cinnamon
1 tablespoon Sunkist®...
2 tablespoon Sunkist®...

Directions:

Beat 1 cup whipping cream, 3 tablespoons powdered sugar, 1/2 teaspoon cinnamon and 1 tablespoon Sunkist tangelo peel in chilled bowl until stiff peaks form.
Fold 2 tablespoons Sunkist tangelo juice into whipped cream mixture. Cover and hold refrigerated until served.
Per Serving: 58 Calories; 6g Fat (83.3% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 20mg Cholesterol; 6mg Sodium.
Serving Ideas : Serve with Tangy Sunkist Tangelo Pumpkin Pie, t...

Time:

10 min (5 min to prepare, 5 min to cook)

Meal type:

Lunch

Ingredients:

1 each California Avocado
2 tablespoon mild salsa, pinch...

Directions:

1. Whip it up with a fork.
2. Salt to taste.

Time:

10 min (5 min to prepare, 5 min to cook)

Meal type:

Lunch

Ingredients:

1 each California Avocado
2 each to 3 tablespoons...
1 tablespoon sour cream

Directions:

1. Cut up and mash the inside of a ripe soft California Avocado, and discard seed and peel.
2. Put this in a small bowl.
3. Add 2 to 3 tablespoons of graded Monterey Jack Jalapino Pepper cheese
4. Add 1 tablespoon of sour cream.
5. Mix well with a fork.
6. Use this to dip corn chips or put on top of salad or tacos or add to anything else.
7. Takes about 5 minutes to make.

Time:

10 min (5 min to prepare, 5 min to cook)

Meal type:

Lunch

Ingredients:

1 each Avocado and...

Directions:

Quick and easy

Time:

10 min (5 min to prepare, 5 min to cook)

Meal type:

Lunch

Ingredients:

4 slices multigrain bread
2 teaspoon grey poupon honey...
12 slices chicken
4 slices tomato
2 slices cheddar
4 tablespoons butter

Directions:

1. Butter bread on outside and combine remaining ingredients in inside of sandwich.
2. Cook on skillet, med heat, 2 mins each side.

Time:

15 min (5 min to prepare, 10 min to cook)

Meal type:

Lunch

Ethnicity:

American

Ingredients:

2 each or three jalapeno...
1 each fresh bunch of...
1 can of Del Monte...

Directions:

You can make this recipe under 15 mn, just have all the ingredients ready.

Dice the tomatoes into smaller pieces.
Keep juice.
Mince the leaves of the cilantro bunch
(use the whole thing)
chop one medium size onion coarsly
chop the jalapeno pepper fine (can use more to taste)
1 small garlic glove chopped very very fine
salt and pepper to taste.

Time:

15 min (5 min to prepare, 10 min to cook)

Meal type:

Lunch

Ingredients:

0.5 each Sunkist®...
1 each Sunkist® lemon...
0.5 tablespoon Vegetable oil
1 tablespoon Honey
0.25 teaspoon each ground...
1 cup shredded cooked...
1 cup cooked orzo pasta
2 each Sunkist®...
2 each medium bananas,...
1 each apple, cut into...
1 cup seedless green or...
0.5 cups sliced celery

Directions:

In large bowl, combine lemon peel and juice, oil, honey and spices. Stir in remaining ingredients; chill. Serve on salad greens and garnish with lemon wedges and fresh mint, if desired.
1.5 Cups of Fruit and Vegetables per Serving
Color Group(s): Green, White, Yellow/Orange, Red*
Nutrition Information per Serving: calories: 215, total fat: 4.9g, saturated fat: .7g % calories from fat: 21%, % calories from saturated fat: 3%, protein: 11g, carbohydrates: 36g, cholesterol: ...

Time:

15 min (5 min to prepare, 10 min to cook)

Meal type:

Lunch

Ingredients:

4 each English muffins
4 each slices Monterey...
2 each Sunkist®...
4 each slices cooked ham
0.25 cups orange marmalade

Directions:

Split the muffins; place on a baking sheet. On 4 muffin halves, arrange cheese, orange cartwheel slices, and ham.
Brush the top of the ham and the remaining 4 muffin halves with marmalade. Broil 6 inches from heat for 5 to 7 minutes, or until heated through.
Press muffin halves together.

Time:

15 min (5 min to prepare, 10 min to cook)

Meal type:

Lunch

Ingredients:

0.5 each lbs. bay or sea...
3 tablespoon toasted sesame seed
6 each slices bacon
1 each Sunkist® lemon...
2 teaspoon Cornstarch
2 tablespoon chopped parsley

Directions:

Rinse the scallops well; drain and pat dry with paper toweling. In a bowl, combine the scallops and sesame seed, stirring to coat evenly. In a large skillet, cook the bacon until crisp; remove, drain, and crumble.
Pour off and reserve drippings. Wipe the skillet clean. Sauté the scallops (in two batches) in reserved drippings about 4 to 5 minutes.
Return all the scallops to the skillet; stir in lemon peel and crumbled bacon. Gradually blend the lemon juice into the cornstarc...

Time:

15 min (5 min to prepare, 10 min to cook)

Meal type:

Lunch

Ingredients:

2 teaspoon prepared mustard
1 teaspoon freshly grated...
2 teaspoon freshly squeezed...
0.125 teaspoon dried oregano...
0.25 cups Vegetable oil
1 loaf (about 12 inches...
4 each oz. sliced...
4 each oz. sliced Swiss...
1 each medium tomato,...
1 cup alfalfa sprouts

Directions:

To make the dressing, thoroughly combine the mustard, lemon peel, lemon juice, oregano, and onion salt; gradually stir in the oil.
Cut bread in half lengthwise; spread mustard dressing over bread halves. Layer with salami, cheese, tomato slices, and alfalfa sprouts. To serve, cut in half.