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 199 - Buffalo Turkey Sliders

Buffalo Turkey Sliders, Potato Salad, Fruit Salad

Ok, this is probably one of the more unappealing pictures for one of the more delicious things I've ever made.  I made up this recipe based on what I had in my fridge, and it was SO GOOD.  Turkey burgers stuffed with cheese and buffalo sauce, on slider buns with provolone and tomato.  Beyond tasty!  The provolone was totally unnecessary, but still appreciated!  Had two leftover sliders for lunch today with fruit salad and potato salad.  I ended up actually packing the burger patties in a separate container for microwaving, and at the rest cold.  Perfection!

I know these don't look pretty, but they are much prettier in person and delicious!  You should definitely try them.

Buffalo Turkey Sliders

1 lb ground turkey
8 slider buns, any kind (I used King's Hawaiian)
1 egg white
1/2 cup panko bread crumbs
1/2 cup shredded colby-jack cheese
1/4 cup buffalo sauce (I used mild)
toppings of your choice

In a large bowl, mix turkey, bread crumbs, cheese, egg, and buffalo sauce with your hands until well blended.  Shape into 8 slider patties, about the size of two golf balls.  Cook over medium high heat in a non-stick skillet until dark brown on both sides, about 4-5 minutes per side.  Place hot onto slider buns, add toppings of your choosing, and enjoy!

These burgers will fall apart on the grill, so be sure to cook these stovetop.  They will come out very soft and gooey - as long as there is no pink in the middle, you're burgers are fully cooked - enjoy how they melt in your mouth! Pin It Now!

Day 198 - I Really Just Want A Cookout

Turkey Hotdog with Wheat Bun, Berry Salad, Baked Beans, Potato Salad

 
So, in menu planning this week, I realized that I'm really just in the mood for a constant cookout.  Hotdogs, burgers, barbeque, whatever.  So, I made myself a big batch of potato salad and baked beans, and we'll see what else this week brings!

Today's lunch was a turkey hotdog on a wheat roll, potato salad, baked beans, and fruit salad.  I try in the summer to buy up lots of fruit, cut it up, and keep it in the fridge all week for healthy eating!  I try...I don't always succeed.  But I succeeded this week, making a delicious mix of strawberries, cherries, and blueberries.  Get ready to see a lot of this fruit this week.

Look at all that beautiful fruit!

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Day 197 - Shrimp and Grits

Shrimp and Grits

 
I love shrimp and grits.  It's shrimp!  AND grits!  What more could you ask for in a food? 

There is great debate as to whether Shrimp and Grits as a dish orginiated in Charleston or on the Louisiana/Mississippi/Alabama/Florida coast (affectionately known as the Gulf Coast to those of us from the area, even though we acknowledge that there are many other gulfs in the world!).  Now, I've lived both in Mississippi and in South Carolina, and I'm not sold on who actually invented this delightful dish...nor am I sold on which is better than the other.  The Charleston version always has bacon (yay!) and gravy (ew), while the Gulf version usually has sausage (ew) and creole spices (yay!).  So, mine is...a little of both.

I took some to lunch today, even though the picture I snapped was in the bowl last night before I devoured it.  If you're reheating grits, I recommend pouring a little milk or chicken broth over it before heating - grits dry out after a while, so the added moisture is needed.  And I always use the Southern Living Cheddar Cheese Grits Casserole when I'm cooking to impress - has never failed me!

Shrimp and Grits

1 batch of cheddar cheese grits
1 pound raw shrimp, peeled and deveined
2 slices thick cut bacon
1/2 cup baby bella mushrooms, chopped
1/2 cup yellow onion, chopped
1/2 cup bell pepper (I use red, but green is fine), chopped
1/2 cup white wine or light colored beer, whatever you have on hand
2 cloves garlic, minced
1-2 T olive oil
1-2 T creole seasoning

Bake up your grits.  Don't eat them too soon, even though you want to!  Slice bacon into small bits and cook in a non-stick skillet over medium heat.  As soon as bacon begins to crisp up, add in mushrooms, bell pepper, onion, garlic, and creole seasoning, cooking for about 5 minutes or until softened.  Pour in wine or beer and bring to a simmer.  Toss in shrimp and cook for about 2 minutes, or until shrimp is pink.  Spoon over grits and serve hot! Pin It Now!

Day 196 - I Love Spaghetti

Spaghetti with Meatballs, Corn, Orange Slices

I know I've posted spaghetti before, and sometimes I take it to lunch and just don't post so that y'all don't see how much I eat it - but really, I love it.  My boyfriend makes it for me about once every other week or so, not only because I love it but because we also both always have the ingredients for it at our houses.  As such,  he made some last night when I was just too tired to even look at a kitchen, and it was so tasty.  I "borrowed" some of the leftovers for lunch today, which I packed with corn and oranges.  Yum! 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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