And we're back! Heirloom Tomato Bruschetta!

Heirloom, Tomato Bruschetta, Blueberries, Hard Boiled Egg

.....aaaaaaand we're back after a much longer hiatus than I had anticipated.  I'm going to be honest, I was a little glad to take a break from having picture perfect lunches every single day...there may have even been a few days when I just threw a Lean Cuisine in my purse and pretended like I wasn't a slacker.

Anyway, I've decided to try to make it to at least 365 lunches - also known as a year's worth!  After that, we'll see.  I definitely won't be updating every day, but I'll try to update at least once a week.  I may also lean more on showing you recipes that would provide great leftover lunches rather than just showing you lunchboxes.  In other words, lots of ideas!

Now, this lunch I'm showing you is from over a month ago.  At the height of tomato season, I visited my mom and we got some heirloom tomatoes from Reyer Farms in Lena, Mississippi (thanks, mom!).  If you're anywhere near the area, you should go visit the Reyers (they also frequent the Jackson and Livingston Farmers' Markets).  We went to their farm and picked out a whole bunch of tomatoes.

Aren't they beautiful?!

When I mentioned that I liked to cook, and particularly loved caprese salad and bruschetta, they cut some fresh basil for me and let me take it home for free.  (Really, you should go visit them.  They are super nice.  And no, they're not paying me for this review.  In fact, I don't think they even know I have a blog to review them in!  They're just nice, and sell tasty vegetables).  Anyway, mom and I divided up the tomatoes.  I brought a bag full home and made caprese salad, spaghetti sauce, and some bruschetta for lunch.  It. Was. Delicious.

I packed the bruschetta for lunch with some fresh local blueberries, and a hard boiled egg for protein.  If you pack this for lunch, you've really got two options.  I like it when the tomatoey goodness soaks through my bread and I have to eat it with a fork, so I packed it as pictured above.  If you like your crostini to be actually, you know, crisp (like it's supposed to be outside of my crazy world), then I recommend packing the bread and tomato mixture separately and assembling at lunch. 

Now, go buy some fresh tomatoes before they're all out for the summer!

Heirloom Tomato Bruschetta

1/2  cup chopped heirloom tomato (about 1/2 large tomato, or 1 roma tomato)
2-3 leaves fresh basil, chopped
1 T chopped red onion
1 T crumbled feta cheese
1 T red wine vinegar
1-2 t olive oil
1 clove garlic, minced
dash of salt and pepper
dash of red pepper flakes, optional
2 slices Italian style bread (I used day old homemade rosemary focaccia - use whatever you have on hand)

Toast your bread until just golden on the edges, and let cool completely.  You may sprinkle on a little olive oil or butter if you like, but I find it unnecessary.

In a small bowl, combine remaining ingredients and stir well.  Let sit for at least 10 minutes to allow the flavors to mingle.  You may store this in an airtight container in the fridge for a couple of days, realizing that the tomatoes will get softer and the flavors stronger the longer you store them (not necessarily a bad thing, just a matter of taste).  When ready to eat, spoon tomato mixture onto toast and eat like an open faced sandwich with your fingers.  Enjoy as a snack, appetizer, or light meal. Pin It Now!

Day 206 - More Delicious Salad

Can you tell I bought a whole lot of spinach last week and I keep trying to think of inventive ways to eat it?  Well, today that resulted in a very simple spinach and tomato salad with a white wine vinaigrette, a scoop of pimento cheese, peaches, blueberries, and some poppy seed crackers. 

That's really all of interest I have to say about this lunch, other than it's delicious!  You can check out my Lunch Ideas Pinterest page if you need more ideas for the week.  Only two more lunches til I reach my one year goal!  


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Day 205 - Leftover Pork Shu Mai

Pork Shu Mai on Spinach, Teriyaki Ginger Dressing, Orange Slices, Dark Chocolate

 
Can you believe that this is my last week of lunches before meeting the one year mark?  One year, four lunches a week, 208 lunches total - crazy!

So, starting out this week, I've got some leftover pork Shu Mai from Sunday night take out!  I put them on a bed of spinach with a teriyaki ginger dressing on the side, orange slices, and two little dark chocolates!  I ate the shu mai cold, and it was so good! Pin It Now!

Day 200 - Cold Shrimp Plate

Baked Shrimp, Berry Salad, Wasa Crispbread, Goat Chevre, Cucumber Slices

 
Two hundred days of lunches!  Woooohooo!

Let's celebrate with a grown up, classic cold lunch, shall we?

Scouring for leftovers last night, I came up with some leftover baked shrimp, berry salad, wasa crispbread, goat chevre, and cucumber slices.  I spread the goat cheese on the wasa and alternated topping it with berries, or a combo of shrimp and cucumbers.  Delicious! Pin It Now!

Day 195 - Avocados Stuffed wtih Shrimp Salsa

Avocados Stuffed with Shrimp Salsa, Mandarin Orange Segments, Wheat Crackers

 
I love walking into the farmer's market these days and seeing all the fresh, delicious produce.  I saw some avocados this week that looks delicious, and then I started thinking that a lot of the leftovers I'd have this week (shrimp, corn, tomatoes) and some of my pantry staples (oil, vinegar, lemons, frozen edamame) would make a delicious stuffing for those Avocados.  And so, the  "avocado stuffed with shrimp salsa" was born!  Ok, not born, I know other people have made them, too, but I made this recipe out of leftovers, and it's the first time I've made it!

So.  Delicious.


Had half for a snack last night, packed two halves for lunch today, and I have another half which I may feed to by boyfriend tonight, if he's really, really lucky!

I packed my two halves for lunch today with mandarin orange sections and some wheat crackers.  You definitely need to try this one!

Avocados Stuffed with Shrimp Salsa

2  ripe avocados
1/2 cup cooked shrimp
1/3 cup cherry tomatoes
1/3 cup cooked corn kernals
1/3 cup shelled edamame
1 T olive oil
1 T lemon or lime juice, divided
1 T minced jalapeno, optional
1 t finely chopped cilantro
dash of salt and pepper, as needed

Cut avocados in half and discard the pits.  Scoop out just a little of the center of each avocado to make room for your stuffing.  You may chop up this avocado and put it in your salsa, or just eat it as you scoop it out like I did!  Sprinkle about 1 teaspoon of the lemon juice over the faces of the avocado, coating the surface of the flesh well - this will prevent them from browning.  Chop shrimp and tomatoes into smaller pieces, about the size of the edamame.  Stir together shrimp, tomatoes, and remaining ingredients in a small bowl.  Spoon mixture in equal parts into avocados.  You may either serve immediately, or chill a few hours in advance of serving.

This is how open your avocado "cup" for the stuffing should be after you scoop out some of the avocado flesh.  Isn't that beautiful?!

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Day 194 - Baked Shrimp

Twice Baked Potato, Baked Shrimp, Grape Tomatoes, Orange Slices

This lunch is all leftovers, and wow were they good last night!  I'm hoping they're just as good for lunch today!  Last night I had a big green salad, twice baked potatoes (I'm on a kick with these that needs to end now), and baked shrimp.  So, for lunch today I packed a leftover potato, leftover shrimp, cherry tomatoes leftover from my salad making, and some orange slices.


I can't wait for lunch!

Baking these shrimp was super easy.  They'd be delicious on pasta, salad, or - as I had them last night - on their own.  These are so easy, even your culinarily-challenged friends could make them.  You should try it!

Baked Shrimp

1 lb raw shrimp, peeled and deveined
2 T olive oil
2 T adobo seasoning
1 T butter, melted

Gently toss together all ingredients and place in a single layer on a baking sheet.  Bake at 425F for 10 minutes.  Shrimp should be delicately pink, and the oil should be sizzling.  Serve hot, or chill in refrigerator for use in cold dishes.  Enjoy!

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Day 191 - Roasted Brussels Sprouts

Roasted Brussels Sprouts, Apricot, Herbed Rice, Pan Seared Pork Chop.

Still have leftover pork chops from the other day!  So I packed it for lunch with some herbed rice, another apricot, and roasted brussels sprouts.

Now, if you hate brussels sprouts when they're boiled and steamed, you absolutely must try them roasted.  I promise, it's like a totally different food!  They take on this sweet, nutty flavor and get all crispy and delicious!  Mine look very dark because they're covered in balsamic...and a little over-charred.  You should definitely cook them until they're visibly golden and crisp, at least!  Try it!

Delicious Roasted Brussels Sprouts

1 lb brussels sprouts
2 T olive oil
1-T vinegar, your favorite type
salt and pepper, to taste

Wash brussels sprouts and pat dry.  Trim ends and cut in halves or quarters.  Place in a bowl and drizzle with oil and vinegar, tossing very gently with a spoon.  Lay sprouts (flat side up or down, I do both) on a lined baking sheet.  Sprinkle with salt and pepper.  Bake at 400F for 20-30 minutes, or until dark golden.  Serve immediately.

Party trick:  Soak toothpicks or wooden cocktail picks in water for 30 minutes.  Stack about 3 brussels sprout halves on each stick and bake that way.  Serve as a party appetizer with horseradish or a lemon-garlic aoli.  You're welcome! Pin It Now!

Day 189 - Tilapia and Rice

Tilapia, Rice Pilaf, Sugar Snap Peas, Apricot.

Had some delicious tilapia yesterday pan-fried with some Adobo seasoning and olive oil.  Made an extra piece and put it in the lunch box with some leftover garlic rice pilaf (from a box), sugar snap peas, and an apricot.  Tasty and healthy! Pin It Now!

Day 186 - Green Salads Are Good for You!

Green Salad, Cherries, Boiled Egg.

Had a nice, leafy green salad yesterday with some fish.  So I packed up the leftovers with some extras for lunch today.  Mixed greens with parmesan cheese, tomatoes, and pumpernickel croutons with a vinaigrette, served up with dark red cherries and a boiled egg.  Healthy!  Easy!  Delicious!  Yay! Pin It Now!

Day 185 - Baked Chicken Breast Leftovers

Baked Chicken, Feta and Pita Crostini, Caesar Salad, Orange Sections

Ah, leftovers!  My favorite part of Monday!

Last night had some tasty baked chicken which had been marinated in Italian Dressing - so I made an extra for lunch today.  Boxed it up along with some feta-pita crostini, caesar salad, and orange sections.

Chicken breast or fish filet and a big plate of salad is a weeknight regular in my kitchen.  I think I have it once or twice a week because it is easy and healthy.  And it's always good to get some greens in you!  They also make great lunch leftovers.  Many nights, I'll mix the salad together minus the dressing, spoon it in a box for lunch, then toss that's night salad with dressing and add a little dressing on the side in my lunch box.  Couldn't be easier, and that way I always have freshly dressed salads! Pin It Now!

Day 183 - Crispy Baked Cod

Crispy Baked Cod, Lima Beans, Rice Pilaf

This is one of the easiest recipes ever.  I've been trying to get over my dislike for frozen fish.  I grew up in an area where fresh fish was plentiful, and find myself now in a city where the "fresh" fish is literally described as "fresh (frozen)."  Seriously?

But fish is so good for you, and I love it so much, that I've been experimenting with frozen fish.  This isn't as good as fresh, but it's pretty darn good and so easy.  I made some last night and packed the leftovers for lunch today with some lima beans and rice pilaf.

Not my greatest recipe, but a good one nonetheless.  You can use either fresh or frozen, whatever you have on hand.

Crispy Baked Cod

2 six ounce filets of cod (thawed, if frozen)
6 oz. fat free, plain greek yogurt
1 T lemon juice
1 t hot sauce
1/4 cup panko bread crumbs

In a small bowl, whisk together the yogurt, lemon, and hot sauce.  Spread over fish filets and place in a shallow dish.  Wrap well with cling wrap and marinate, refrigerated, for at least four hours.  When ready to bake, shake off excess marinade from fish and roll in bread crumbs.  Place both pieces of fish on a greased baking sheet.  Bake at 400F for 15 minutes, or until fish flakes.  Serve hot. Pin It Now!

Day 179 - Twice Baked Potatoes

Twice Baked Potato, Orange Sections, Spinach Salad

I've lamented before that I just don't like potatoes reheated.  They just don't have their normal pizzazz.  There are some exceptions, though, and twice baked potatoes are definitely that for me!  Now, I prefer them reheated in the oven, but they do just fine in the microwave.  They are also ridiculously easy to make, but everyone gets excited when you bring them to a cook-out. 

I'm giving you my recipe for a lightened version of this classic, which makes about 8 of the serving you see above.  Feel free to play around with it, or use full fat versions of allt he ingredients.  I took some to a potluck tonight, and had this little leftover for lunch today with some spinach salad leftovers and orange sections.  Yum!

Lighter Twice Baked Potatoes

4 small baking potatoes (Should be no longer than your hand)
4 strips turkey bacon
1/4 cup light sour cream
1/4 cup shredded, low fat cheddar cheese
2 T sliced green onions
1 T butter or butter substitute
1-3 t hot sauce, optional (but seriously, does wonders for the flavor!)
1 t garlic powder
salt and pepper to taste

Scrub potatoes well and pat dry.  Pierce skin of potatoes with the tip of a sharp knife in several places, and sprinkle with salt if desired.  Bake directly on the oven rack at 500F for about 1 hour.  Remove from oven and slice in half, lengthwise (be sure to use an oven mit or towel to protect your hands!)  Scoop out the baked potato goodness from the shells and place into a large bowl.  Add in remaining ingredients (reserving some cheese or green onion if you'd like to sprinkle those on top, optional).  Beat together ingredients with a hand mixer or fork until well blended (I prefer to use my stand mixer so the potatoes are nice and fluffy).  Spoon potato mixture back into skins evenly.  Sprinkle on any cheese or green onion you've reserved.  Potatoes and filling should still be very warm at this point.  Return to the oven and bake at 500F for 10 minutes, or until tops are just barely browned.  Serve immediately.

You can make these ahead of time.  Proceed through all steps until the second baking - let potatoes cool, and then wrap them tightly with cling wrap and freeze or refridgerate them.  When ready to cook, thaw if necessary and allow to sit on the counter for about 15 minutes til room temperature.  Bake at 350F for 15-20 minutes, or until hot throughout.  Pin It Now!

Day 178 - Aren't Salads Easy to Make?

Spinach Salad, Orange Sections, Toasted Pita Bread

Alright, friends, due to some unexpected rearranging of my week, today for lunch I just packed a regular, boring salad.

Who am I kidding, and good spinach salad is never boring!

Spinach, dried cranberries, almonds, and a delicious raspberry vinaigrette.  Added some orange sections and toasted pita for crunch, and I was good to go.  Going to be honest, I'm a little worried there's not enough protein in here (which usually leads me toward the vending machines around 3:00 - eek!), so if you decide to make this lunch then you should add some chicken!  Or, more nuts, or shrimp, or even a little beef, or some grilled tofu with a raspberry drizzle.  Yes.... Pin It Now!

Day 176 - Kielbasa and Couscous

Parmesan Couscous, Grilled Turkey Kielbasa, Broccoli, Strawberries.

So, this lunch was really easy.  I have some leftover parmesean couscous and broccoli from last night, so I just grilled up a little piece of turkey kielbasa and sliced up some strawberries.  Ate it cold for lunch.  Easy peasy.

Yes , I know I've been doing a lot of leftovers and easy stuff the past few weeks.  I'm just so tired lately - too much going on!  Hopefully I'm getting in some healthy food, and will have a little more culinary inspiration soon!

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Day 174 - Spicy Garden Pasta with Shrimp

Spicy Garden Pasta with Shrimp, Carrots, Grapes

Y'all, I made this up last night and it was so good. Spicy, full of vegetables, shrimpy.  Yummmmmm.  It's not overly pretty, but I promise it looks better in person, was super easy to make, and pretty healthy.  I'd definitely make this for company...but enjoyed not sharing it last night.  A lot.

Added some grapes and carrots with the pasta, which added a nice, bright, crunchy feel for lunch.  Delicious!

Spicy Garden Pasta with Shrimp

12 oz. whole wheat pasta shells
24 oz. vodka sauce
2 cups frozen shrimp, thawed and peeled
2 cups cherry tomatoes, halved
1 small onion, chopped
1 small red bell pepper, chopped
1 small zucchini, sliced thinly
2 T olive oil
2 t red pepper flakes
1 t minced garlic

In a  large, non-stick skillet, heat oil over medium-high heat.  Add in onion, bell pepper, and garlic, sauteing for about 5 minutes.  Add in tomatoes and zucchini, sauteing about another five minutes.  Pour in vodka sauce and pepper flakes, stirring well and simmering over medium heat for about 20 minutes.  Meanwhile, cook pasta according to directions.  When pasta is done, add in shrimp to hot water and pasta and drain immediately.  Add in sauce as desired, and let sit for about 2 minutes while shrimp steams in the pasta.  As soon as shrimp is pink, serve immediately.  

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Day 169 - Hot Dog Lunch!

Hotdog, Potato Upside Down Cake, Corn on the Cob, Cantaloupe.

I was inspired by this lunch from My Epicurean Adventures today.  She packed her daughter and herself hotdogs for lunch, and I thought "Well of course you can pack a hot dog for lunch, why didn't I think of that?!"  Also, I love hot dogs, a lot, so I was really excited.

So, for lunch today I packed a fat-free turkey dog on a white (gasp!) bun with leftover Potato Upside Down Cake, leftover corn on the cob, and cantaloupe.  I pulled out the cantaloup and bun for microwaving, and this was delightful!  Like a picnic, just at work...and not as cool, because I had to go back to work instead of taking a nap.  But for a minute there, it was all good! Pin It Now!

Day 168 - Breakfast in a Box

English Muffin, Blackberry Jelly, String Cheese, Cantaloupe, Yogurt Covered Raisins, Cashews.

Very easy lunch today, friends. And, mostly pulled randomly from my refrigerator (are you noticing that trend this week?).  English muffin for a carb with blackberry jelly, string cheese and cashews for protein, cantaloupe for vitamins, and yogurt covered raisins for dessert.  Super fast, easy, and relatively healthy!  And rather breakfasty, which you know I love. Pin It Now!

Day 167 - Cajun Pasta

Cajun Pasta, Strawberries, Dried Pineapple.

I had no idea what to cook for dinner last night.  NO idea.  I normally plan my menu in detail, but I just wasn't on my game last night.  But then I remembered this Cajun Pasta recipe that I found on Pinterest, and realized that I had the ingredients at home to make an altered version.  It was SO good.  Creamy, zesty, and still a little light.  Of course, like any pasta, it was less good heated up for lunch, but still quite tasty.  I'd definitely make this again, even for some company.  The leftovers today were packed with some strawberries and dried pineapple, which made a very nice lunch.

Feel free, when making this pasta, to play up or down the spice factor!

Cajun Pasta

8 oz egg noodles, cooked
1-2 lbs boneless, skinless chicken breast
12 oz frozen onion and pepper blend (also called fajita mix)
1 cup white wine
1/3 cup 2% milk
4 oz fat free cream cheese
2 t. Cajun or Creole seasoning (I use Tony Chachere's), divided
2 t. chicken bouillon
1 T olive oil
1 T minced garlic

Heat olive oil in a pan over medium heat.  Chop chicken into bite sized pieces, and place into pan when hot.  Cook until chicken is lightly browned and cooked all the way through, sprinkling with 1 teaspoon of cajun seasoning as you cook.  Remove chicken and place in a separate container.  Place frozen onions and peppers into pan, cooking until they are slightly soft, around 7 minutes.  You  may add more oil, as desired.  Stir in minced garlic and saute for another minute.  Pour in wine and bouillon, making sure to scrape up any drippings or brown bits from the bottom of the skillet.  Stir in cream cheese and remaining seasoning, stirring until cream cheese has melted.  Add in milk, chicken, and pasta.  Cook until heated through and sauce has thickened; serve hot. 

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Day 166 - Wasa and Toppings

Wasa Crispbread, goat cheese, pepperoni, strawberries, blackberries.

 I really like Wasa Crispbreads.  My parents always talked about them like they're the worst diet food in the world, but I find them to be an excellent vehicle for cheese, vegetables, and fruit.  I usually keep a pack or two around the house, and top them with goat cheese and apples when I need a quick, healthy snack.  Today for lunch, I packed sesame Wasa and goat cheese, as well as other things randomly selected from my fridge - blackberries, strawberries, and pepperoni.  Both the berries and the pepperoni were great toppings with the Wasa and goat cheese, so I got to have several little creative moments at lunch!

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Day 165 - Takeout Dumplings

Leftover dumplings, soy sauce, honeydew melon, dried pineapple, yogurt covered raisins.

I had leftover dumplings from takeout last night, so guess what I had for lunch today!  You guessed it, dumplings!  They were so good...little bits of shrimp and pork and vegetables and happiness!  I added in some honeydew melon, dried pineapple, and yogurt covered raisins, and I was one happy lunch-eater.

I promise to be more creative later in the week.  But today is Monday, and I'm proud of myself for even packing a lunch to begin with. :) Pin It Now!