Happy Friday, my friends!
First of all, please take a minute to pop over and check out my guest post on The Singing Runner! I made a very pretty parfait 🙂
Check out this antique lunchbox I found on Etsy! So cool.
Or how about this adorable Cookie Monster Lunchbox? Yes please…
And finally….I’m with Snoopy on this one 🙂
I took a little bit of a different approach to my lunch ideas this week…I used the same two staples and made 3 different lunches!
To start with, I threw some chicken breasts in the crockpot and let them cook all day on low. Then I shredded them up and I had a whole tupperware full of shredded chicken at my disposal for the rest of the week. Then I cooked a big batch of quinoa and stuck that in the fridge as well. I was ready to go!
On to the ideas…
1. Chicken Salad Stuffed Pepper
This first idea came from this amazing post by Miss Sarah @ The Smart Kitchen. She made a delicious looking combo to stuff in her red pepper and since I had some red peppers to use up, I whipped up my own combo.
I started by turning some of my chicken into chicken salad using plain greek yogurt, curry powder, ground mustard, cayenne pepper and green onions. Then, to bulk it up I added some quinoa, diced baby spinach, black beans, diced carrots and tomatoes. I cleaned out a red pepper, packed my chicken salad mix down inside and served it with a slice of toast.
2. Veggie Ribbon Salad with Chicken & Quinoa
A couple of years ago, my mom sent me a recipe for a ribbon salad that used zucchini and yellow squash. I never got around to trying it….but for some reason it came to mind this week so I made up my own version. I used my vegetable peeler to create ribbons of carrot, zucchini and red pepper. Then I topped the ribbon salad with some quinoa and shredded chicken and drizzled a little of my favorite Sesame Ginger dressing over the top. Serve cold and dig in!
3. Chicken & Quinoa Soup
I used the rest of the chicken broth that I didn’t use to cook the chicken to make a batch of chicken and quinoa soup for lunch. I sauteed some garlic, carrots, sweet potatoes and onions, added some chicken broth, a little water, shredded chicken and quinoa and topped it off with some baby spinach!
So there you have it. Three completely different lunches using the same base ingredients!
My lovely friend Sarah @ Sarah Learns recreated her favorite restaurant sandwich at home! She said:
“My favorite sandwich ever is from a little place near my lab called the library. it’s a portobello mushroom sandwich with goat cheese, pesto, and roasted red peppers! since i didn’t have everything, i made my own interpretation in a wrap form. it’s not the most photogenic meal ever, but it’s tasty! i put a couple portobello mushroom caps to marinate in balsamic vinaigrette for a while. then i roasted them at 400* for 15 minutes, turning once. i spread a little pesto and some goat cheese on my whole wheat tortilla and then put the roasted mushrooms on top! it was perfect!”
That’s all for this week. Remember- If you eat something good for lunch, snap a picture and email it to me at firstname.lastname@example.org so I can feature it in Lindsay’s Lunchbox. Help me share healthy lunch ideas!
PS. To see previous editions of Lindsay’s Lunchbox, click the recipe tab at the top of the page and then scroll down to the very bottom!