Apparently, Y'all Like Pinterest!

So, I posted yesterday with apologies for not updating more regularly and pointing you toward my Pinterest lunch page.  Apparently, y'all love Pinterest!  You can, of course, follow my Lunch Ideas board which I update almost daily.  If that's not enough, I have a few more food related boards.  I don't update them daily, but you may find them helpful.  Check them out below!

Follow Elizabeth's board Things I'd Like to Cook on Pinterest.


Follow Elizabeth's board Things I'd Like To Bake on Pinterest.


Follow Elizabeth's board Things I'd Like to Grill on Pinterest.


Follow Elizabeth's board Things I'd Like To Snack On on Pinterest.


Follow Elizabeth's board Kitchen Tips on Pinterest.


Follow Elizabeth's board Lunch Ideas on Pinterest. Pin It Now!

I'm late, I'm late, for a very important date

Follow Elizabeth's board Lunch Ideas on Pinterest.

You know how I said I'd keep updating?  Two years ago?  Well, in that time I got a new job, moved half way across the country, got engaged, got married, and am now six months into happily wedded not-so-new-job bliss.

In other words, not so much time for lunches!

I'll try to do better, I promise.  I've remained very active on my lunch Pinterest page, so while I get my act together, check me out over there!


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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 208 - One Year's Worth of Work Week Lunches!

Half Pimento Cheese Sandwich, Sugar Snap Peas, Peaches and Blueberries, Cracker Crisps.

A year ago this week, I started making lunches for work.  I said I'd make and document four lunches a week for a year, a total of 208 lunches.  And here we are!  I decided to end with a classic, cold sandwich lunch.  A half pimento cheese sandwich on toasted wheat bread, sugar snap peas, peaches and cracker crisps.  I took it to a brown bag lunch conference, and I definitely had the best looking lunch at the table!

So, I seem to be at a crossroads and need to decide what to do with this blog next.  Should I just leave it up as it is?  Keep documenting lunches?  Do something different?  I'd love to hear your feedback - whether or not you'd keep reading, if there are particular things you'd like to see, etc.  Let me know!

Either way, I'm taking a week off.  I am just a little tired of making lunches.  Don't worry, I'll still be having lunches at work, but I'll give myself a break from the photos and the creativity.  Heck, I may have a chicken sandwich every day this week!  Ok, probably not...

If you're distressed over the lack of lunches next week, just pop over to my Lunch Ideas Pinterest page. Pin It Now!

Day 207 - Cheesy Baked Chicken

Cheesy Baked Chicken, Broccoli, Orange.

I made a little too much pimento cheese this week, so we'll be using that up for the next two days.  Last night, in  a moment of desperation (because none of my regular recipes sounded appealing), I took a chicken breast, stuffed it with pimento cheese, rolled it in Ritz crackers, and baked it.  And it turned out really tasty!  I made an extra for lunch today, and cut into the side a little so you can see all the cheesy goodness inside.  I packed it with broccoli and an orange half, and it was a delightful lunch! 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 204 - Fourth of July Leftovers

Pigs in a Blanket, Orange, Bell Pepper Strips, Carrot Sticks

 Happy Friday!  And Happy (late) Fourth of July!  I had some delicious pigs in a blanket for the Fourth yesterday, and so I packed the leftovers for lunch today with half an orange, some bell pepper strips, and carrot sticks.  I wish I had packed some ranch for the vegetables, but it was probably healthier without it!

I think pigs in a blanket are a totally underrated food.  I made mine with turkey hotdogs, reduced fat crescent rolls, and about a teaspoon of dijon mustard rolled into each little blanket.  I baked mine, but I love these roasted over a fire - great for cookouts!  I've even seen them done on the grill, although I'm always worried that the heat is too high for the crescent roll dough.  But, you could try it, and let me know how it goes!

Need more lunch inspiration?  You should check out my Lunch Ideas Pinterest page over the weekend! Pin It Now!

Day 203 - Tarte aux Champignons

Tarte aux Champignons, Spinach Salad

 Today, we have another treat from the Trader Joe's freezer section.  This Tarte aux Champignons is very similar to the Tarte d'Alsace that I love so much, just with different toppings.  This one has mushrooms, emmental, and some other cheeses - still the tasty pastry crust, still a tasty bechamel base.  Y'all, these things bake in 10 minutes!  That's it!  Just enough time to get your plates, drinks, and salad ready!  I paired the leftovers today with a plain spinach salad (I threw some vinaigrette in the lunch box, not pictured), and it was a very tasty, quick lunch!  Pin It Now!

Days 201 & 202 - One Ingredient, Two Lunches - Trader Joe's Style!

Salad and Stir Fry, both made with mixed Asian Vegetables from Trader Joe's.

I went a little crazy at Trader Joe's this weekend.  I do that, from time to time.  It's far enough away from me that I don't get weekly groceries there, so I tend to just buy large quantities of wine and frozen food at once. 

For the next two lunches, I took advantage of the produce section!  They apparently sell a pound of mix, pre-cut Asian Vegetables in the produce section - red and green bell pepper, red onion, broccoli, carrots, mushrooms, watercress, and pickled corn.  So, what did I do?  Bought it, and used it for lots of meals this week, inlcuding two lunches! 

The first lunch is a tasty, French inspired salad with mixed greens, bell pepper, mushrooms, corn, broccoli, and carrots with a tangy honey mustard dressing that I made at home, along with a leftover dinner roll.

The second lunch is Trader Joe's Mandarin Chicken, amped up with all of the delicious veggies, over jasmine rice with orange sections and broccoli from the veggie mix.

And I still have some vegetables leftover - I'm going to use the peppers and onions in a pasta later this week (unlikely to show up for lunch), and then just snack on the carrots for the rest of the week! 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 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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Day 193 - Potatoes Benedict

Potatoes Benedict

 Alright, friends, I'm aware this is cheating - I did not take this to work, nor would I.  But I made it for brunch yesterday, and it was so good that I have to share.  I'm calling it...Potatoes Benedict!  Essentially, it's a bacon-hashbrown muffin topped with a poached egg and some hollandaise sauce.  A little different, and very tasty.

I'm going to give you the recipe details for the potato muffins, which I topped with poached eggs, and this hollandaise recipe.  This makes a dozen muffins, and I served two per person.  Enjoy!

Potatoes Benedict
1 lb shredded hash browns (I used Simply Potatoes)
1 cup shredded cheddar jack cheese
3 strips of bacon
1/4 cup sour cream
1 T salt
1 T black pepper
12 eggs, poached
Hollandaise Sauce

In a large bowl, mix together potatoes, cheese, sour cream, salt and pepper.  Cook bacon until crisp, crumble, and add to potato mixture, stirring well.  Spoon potatoes into a well greased muffin tin, filling each cup about to the top.  Bake at 400F for 30 minutes.  Remove from oven and run a knife around each cup.  Flip potato muffins over and let cool while you're poaching your eggs.  Top each muffin with one egg and a generous drizzle of hollandaise.  Serve immediately, perhaps with some grilled asparagus and toasted English muffins! Pin It Now!

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 190 - Pork Chop and Mushroom Pasta

Mushroom Pasta, Seared Pork Chop, Green Peas, Apricot.

Tried out a new recipe last night from Martha Stewart for Mushroom Pasta. Yummmm!  Creamy like alfredo sauce, but a little lighter.  I made mine with spaghetti instead of fettuccine, as called for, for the very important reason that I only had spaghetti in my pantry!  I served it last night with some pan seared pork chops and green peas.  Packed it all up for lunch today with some orange sections, and it was very nice for lunch indeed! Pin It Now!