Day 104 - Chili Lime Chicken

Chili Lime Chicken, Sauteed Peppers and Onions, Rice, Blue Corn Chips, Wholly Guacamole, and Strawberries.

 
So, if it hasn't been apparent thus far, I've been in a mood for spicy food lately.  And today, I seemed to cram in as much pre-packaged stuff as possible...because it's just the end of the week and sometimes that's how that goes.  Last night I had chicken breasts baked with Chili Lime Fresh Takes, which is one of the pre-packaged foods I truly love, and a baked potato.  I cooked one extra chicken breast, so for lunch today I had chicken, leftover sauteed vegetables from fajita night, Uncle Ben's Spanish Rice, Wholly Guacamole 100 Calorie packs of guacamole, blue corn chips, and strawberries.

I ended up slicing up the chicken and peppers and eating it over the rice.  It was delightful!  Not as healthy as I would have liked, though.  I should have left out the rice, but it was so good.  Next lunch will be full of vegetables and fruit, promise!   Pin It Now!

Days 102 & 103 - Skirt Steak Fajitas and Burritos

Two lunches made from fajita leftovers!

Alright, friends, another day of two lunches from one set of ingredients!  Last night I made skirt steak fajitas for dinner, so I had the leftovers for lunch today and then made burritos for lunch tomorrow.  Obviously, I'm craving a little spice in my culinary life this week.  Both of these lunches can be made from one list:  marinated skirt steak, frozen fajita veggies, black beans, tortillas, shredded cheese, shredded lettuce, sour cream, and Uncle Ben's Spanish rice.

Skirt steak fajitas, tortillas, rice, cheese, lettuce, and sour cream.

The first lunch, Day 102, includes skirt steak and pepper fajitas, tortillas (wrapped in foil), lettuce, cheese, sour cream, and  Spanish Rice.  I intended to microwave this but ran out of time, so I ate it cold and it was still really great.

Two mini steak and black bean burritos, sauteed peppers and onions, sour cream.

The second day I had just a little bit of leftover beef and rice, so I chopped up the beef and mixed it with the rice, cheese, and some canned black beans.  I wrapped it up two fajita sized tortillas and had leftover pepper and onions on the side, and some sour cream.  Because sour cream makes everything better.  I microwaved this one so that the cheese got all melty and delicious.  Which reminds me of chimichangas...mmmmmm...Anyway, these burritos would be great with leftovers from restaurant fajitas, as well.

These both require a recipe for Skirt Steak Fajitas, which is below.  It is important that when you cook the skirt steak, you cut it against the grain.  What in the heck does that mean, you ask?  Check out the pic below.

Skirt Steak, in the skillet

Obviously, the first thing you notice is the cut  in the middle of the steak that I made with my knife.  If you look closer, though, you'll see natural stripes and grooves in the meat that goes against the line of the knife cut.  Those lines are the grain of the meat, and my cut is going against it.  In other words, cut it like that, in thin strips.  This will give you a more tender taste from a pretty tough meat.

Skirt Steak Fajitas

24 oz package of pre-marinated skirt steak (found in refrigerated meat section of the grocery - or, come up with your own marinade!)
2 cups frozen fajita vegetables (bell pepper and onions)
1 T olive oil

In a cast iron  skillet, heat oil over medium heat.  Take beef out of packaging; mine was rolled up, so I basically had to unroll it like wrapping paper and cut it into smaller strips to all fit flat in the skillet.  Once you've done that, if necessary, place steak in skillet; you should immediately hear it sizzle.  Cook on both sides for about 3-5 minutes each to get a medium rare steak.  Remove steak and place on a cutting board.  Add vegetables in the skillet and stir to coat with remaining oil.  Reduce heat to low and allow  to saute until tender, stirring occasionally.  While veggies cook, thinly slice steak against the grain.  Add back into skillet, mix with vegetables, and serve immediately in heated tortillas.  And ejoy! Pin It Now!

Day 101 - Healthier Hash and Eggs

Healthier Hash and Egg

I had lots of leftovers in my fridge and freezer, and so after some Googling and pondering, I  decided that all added up to eggs and hash for brunch today!  Hash is not something I grew up eating, but I love the combination of potatoes, veggies, and meat.  Of course, hash of any sort is usually terrible for you - all that sausage, butter, bacon, and cheese.  Delicious, but fattening.

Now, I would not claim that this recipe for hash is "healthy," but it is certainly a lightened version of the traditional.  I served it with fruit and whole wheat English muffins, and felt very little guilt.  I'll also pack some for lunch tomorrow - I'll include the potato mixture, some eggs cooked in muffin tins, and fruit. Knowing my day tomorrow, though, I'll likely not have time to snap a picture...so what you see above is what you get!

The below recipe is pretty spicy in order to make up for the lack of salt and fat.  You're welcome to make it as spicy or non-spicy as you want, according to your tastes.  Adding a little extra salt probably won't kill you, either. :)

Healthier Hash and Eggs

20 oz refridgerated shredded hash browns
1/2 lb turkey kielbasa, chopped or sliced into bite sized pieces
6 medium eggs
2 cups frozen fajita veggies (bell pepper and onion; feel free to use fresh as well, it's just  more work to chop!)
1-3 T Louisiana Hot Sauce (or whatever brand you like; start with 1 T and add to taste)
1 t garlic
Cooking Spray

 Spray a large, non-stick skillet with cooking spray; place on stove over medium heat and add kielbasa.  Cook, stirring frequently, until kielbasa has browned.  While kielbasa is cooking, chop peppers and onions into smaller, confetti sized pieces.  Remove kielbasa and set aside.  There should be some fat rendered and left in the pan; to be really healthy, discard.  To be as flavorful as possible, leave in pan.

Use any cooking spray necessary and add fajita veggies and garlic.  Stir until wilted, and then add potatoes.  Cook over medium heat for about 10 minutes, flipping to make sure all sides are browned.  Stir in kielbasa and hot sauce and continue to cook until potatoes are the desired level of crispiness, for as long as 20 more minutes.

When ready to serve, turn heat to low.  In a seperate pan, cook eggs any style (I'd recommend sunny side up or poached - I love those oozing yolks!).  Divide hash onto 6 separate serving dishes and top with one egg each.  Serve immediately!

If you're not serving 6 at a time, the hash keeps well in the fridge to be reheated on the stove throughout the week.  Pin It Now!

Day 100 - Shrimp Pasta for Two

Shrimp Pasta, cookies, apples & grapes.

WOOOOOOOOOOOOOOOOOOHOOOOOOOOOOO! ONE HUNDRED DAYS OF LUNCHES!

Ahem.  Yes, I am excited.  Lunch #100  is finally here!  And to celebrate, we have an Operation: Lunch Box first packed for today:  Oreos!  Ok, not really oreos...the generic brand, fat free cookie that looks like Oreos.  But seriously, cookies for lunch!  And, you know, some fruit.

But, of course dear readers, I included a recipe for you as well.  Remember my thing about single servings and leftovers yesterday?  Well today, I'm using those same leftovers (cooked pasta, asparagus, feta cheese, and whatever I find in the pantry), but I'm making a different recipe...and this time, it makes TWO servings.  Yeah, you heard me right.  Two servings.  That way you can have a friend over, or just eat one serving for dinner and pack the other for lunch.   Enjoy!

Shrimp Pasta for Two

2 cups cooked pasta (I used a combination of spaghetti and vermicelli)
1 cup frozen shrimp, thawed and peeled
1/2 cup asparagus
1/2  cup feta cheese
2 T white wine (or broth)
2 T oil
1 T butter

1 T minced garlic

Heat oil and butter in a non-stick skillet over medium heat.  Add wine and garlic; bring to a simmer.  Place shrimp and skillet and cook until pink on both sides, about 2-5 minutes.  Toss in asparagus (raw or previously cooked) and cook for about 1 minute; stir in pasta and cook until heated through.  If pasta is still hot, then just toss to coat and serve; if your pasta has been in the refrigerator, then reduce heat to slow and stir constantly until heated through, about 3 minutes  Add in feta, toss, and serve hot.


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Day 99 - Mediterranean Pasta Toss for One!

Mediterranean Pasta, Grilled Chicken, Apple Slices

If you cook for yourself a lot, as I do, you find that you have lots of leftovers and a LOT of desire to revamp those leftovers for variety's sake.

Or, maybe you're always cooking for yourself and you dream of being able to cook that one, perfect meal by yourself.

But, of course, there are no recipes for one.  Ok, there are plenty, but not as many out there in the universe as I'd like, so I'm adding one more!  I had tilapia and a side of pasta and asparagus last night.  I had lots of leftover pasta, asparagus, and feta cheese, and so I made a couple of dishes for the remaining week.  For today, I made a single serving of a Mediterranean Pasta Toss, made of my leftovers and some random items I found in my fridge.  I put some leftover chicken from a few days ago on the side (which I mixed into the pasta while eating) as well as some apple slices.  It was good, fresh, and filling.

Tune in tomorrow for what I did with the rest of my leftovers. :)

Mediterranean Pasta Toss for One

1 cup cooked pasta (I used a combination of spaghetti and vermicelli)
1/2 cup fresh tomato, chopped (go ahead and use canned if that's all you've got)
1/2 cup fresh (or recently cooked) asparagus, chopped into one inch pieces
1/4 cup feta cheese
1 T olive oil
1 T dry white wine (or broth)
2 t capers
1 t minced garlic (I use the bottled kind)

In a nonstick skillet, heat oil over medium heat.  Add wine, garlic, tomato, and capers.  Bring to a simmer and cook for about 5 minutes, or until the garlic just begins to brown.  Stir in asparagus - if it is raw, cook for 3-5 minutes until tender; if it has already been cooked, then immediately proceed to the next step.  Stir in your pasta.  If pasta is still hot, then just toss to coat and serve; if your pasta has been in the refrigerator, then reduce heat to low and stir constantly until heated through, about 3 minutes.  Sprinkle in feta cheese and serve immediately.

Reheats well in the microwave.

I highly recommend a green salad and a good, crusty bread on the side! Pin It Now!

On Another Note...

Hey friends, check out this fun post about my site from the Easy Lunch Box makers!  It's almost like I'm famous!  Yeah, I know, not really.  Let a girl dream. :)

Even if you don't read about me, you should check out the site - lots of good lunch ideas, and a product I've really enjoyed. Pin It Now!

Day 98 - Salad with Dijon Vinaigrette

Started off 2013 with a big delicious salad yesterday, and packed the leftovers for lunch today!  Salad greens (yeah, I know they're not dark green, but they were on sale for a dollar.  A DOLLAR), carrots, radishes, red bell pepper, tomato, almonds, and feta cheese are all mixed together in the main compartment, accompanied by two medium sized boiled eggs and Nut-Thins.

Have you had Nut-Thins?  They're basically rice crackers with a little nut flour, and they come in a variety of flavors.  They're not flaking or crumbly like flour crackers, and they're super crunchy...almost like a compact rice cake.  Not too much healthier than a cracker, but they pack a lot more flavor and have a little more protein.

What made the salad today was just a little bit of homemade dressing.  This one is an old faithful for me, and you probably have all of the ingredients at home!

Dijon Vinaigrette

4 T Olive Oil
2 T Dijon Mustard
2 T Apple Cider Vinegar
1 t dried parsley
1/2 t sugar

Blend all ingredients together with an immersion blender.  If you don't have one, then just whisk or shake the ingredients together in a jar with a closed lid.  The blender makes it look creamy, as above, but it tastes just as good whisked or shaken!  Makes about 1/3 cup of dressing. 

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