Showing posts with label Lunch Ideas. Show all posts
Showing posts with label Lunch Ideas. Show all posts

Spinach and Ricotta Stuffed Portobellos {Guest Post}

Wednesday, November 13, 2013

Hi all! I recently guest posted on The Best Blog Recipes and shared my yummy and healthy recipe for spinach and ricotta stuffed portobello mushrooms. Go checkout the recipe or check it out below!


Spinach and Ricotta Stuffed Portobellos
Prep time: 5 min        Cook Time: 20 min           Yield: 4 servings

Ingredients
- 4 large portobello mushroom caps
- Pinch salt and pepper
- 1 cup ricotta cheese
- 1 cup finely chopped fresh spinach
- 1/2 cup finely shredded Parmesan cheese
- 1/2 cup tomato sauce

Directions
1. Preheat oven to 450°F. Coat a rimmed baking sheet with parchment paper.
2. Place mushroom caps gill side up on parchment-covered pan. Sprinkle with salt and pepper. Bake in the oven until tender, about 25 minutes.
3. Meanwhile, in a small bowl, mash ricotta, spinach, and 1/4 cup Parmesan.
4. When the mushrooms are tender, take them out and pour out any water that is accumulated in the caps. Return the caps to the pan gill-side up. Spread 2 tablespoons tomato sauce into each cap. Spoon ricotta filling into each cap and sprinkle with the remaining 1/4 cup Parmesan cheese. Return to the oven and bake for another 10 minutes.

Variations:
During grilling season, take this recipe outdoors and grill it on your grill, following as per instructions.

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Warm Asparagus and Eggs with Onion Vinaigrette {Guest Post}

Thursday, October 10, 2013


Hi all! Today I am sharing my most favourite lunch recipe over at The Best Blog Recipes! Make sure to stop by and get the recipe or check it out below!

Warm Asparagus and Eggs with Onion Vinaigrette
Prep time: 5 min        Cook Time: 10 min           Yield: 1 serving

Ingredients
- 2 shelled eggs
- 1 tbsp vinegar
- 1/2 red onion, minced
- 3 tbsp extra-virgin olive oil
- Salt and pepper, to taste
- 2 lb. large asparagus spears

Directions
1. In a small saucepan, boil hard-shelled eggs until cooked to your liking. I boiled mine for 10 minutes until hard-cooked. Allow to cool, or submerge eggs in cold ice water.
2. In a small bowl, combine the vinegar, onion, olive oil, salt and pepper. Set aside.
3. Cut off the woody ends from the asparagus. Place the asparagus on a rimmed baking dish. Bake in the oven at 400°F until they are tender and slightly brown, about 10 to 15 minutes.
4. Arrange the asparagus on a platter or individual plates. Drizzle the vinaigrette over the warm asparagus, distributing it evenly. Chop up the hard boiled eggs into small cubes. Sprinkle over the asparagus and serve immediately with toast or warm bread.

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Tomato Salsa - Sataraš (Satarash)

Tuesday, October 8, 2013

Well folks, summer is officially done (since a couple weeks ago!) and we are slowly picking off the last remaining tomatoes and peppers we have before the growing season is over (if it isn't over already!). Every summer, we get so many tomatoes from our garden and from the grandparents' garden that I often find myself making this easy and super Vitamin C filled meal. It is a traditional Serbo-Croatian recipe called Sataraš (Satarash) that resembles salsa.

It is a great lunch option or even dinner. We eat it almost every week during the summer with some fresh cut up cucumber and feta cheese. We just cannot get enough of it! If you still have some tomatoes, pepper and onions left over in your garden, make sure to give this a try! If you have any salsa left over, you can try your hand at canning this recipe, or do what I do and just freeze portions to use for future dinners. Enjoy!

Tomato Salsa - Sataraš (Satarash)
Prep time: 10 min        Cook Time: 45 min           Yield: 4-6 servings

Ingredients
- 2 tbsp vegetable oil
- 1 large onion, minced
- 1 yellow bell pepper, minced
- 1 red bell pepper, minced
- 8-10 large tomatoes, cubed
- 2 tsp salt (or vegeta)

Directions
1. Heat oil in a large pan (a wide and shallow one is ideal) over medium heat. Add onions and cook until translucent, about 5 minutes. Add peppers and cook until almost tender, about 8-10 minutes. Add tomatoes and cook uncovered until almost all of the liquid is evaporated. Season with salt or vegeta. Serve warm either on a slice of bread or alone.

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Crispy Chicken and Tabbouleh Wrap

Wednesday, September 11, 2013

Happy Wednesday to you all! Today I am sharing this yummy recipe I made with the left over tabbouleh I had from the other day. The tabbouleh gave this wrap such a fresh and juicy taste! Make sure to stop over at The Best Blog Recipes where I am sharing this recipe!

Tabbouleh

Thursday, September 5, 2013

Tabbouleh is such a nice and light salad that is packed with all things good for you. I love eating tabbouleh with either naan bread or as a side salad to meat. I just love the flavours that come together and using what I can from the garden during the summer makes it that much tasty! You can substitute rice or bulgur wheat for the quinoa for a different take. Enjoy!


Quinoa Tabbouleh
Prep time: 15 min        Cook Time: 20 min           Yield: 4 servings

Ingredients
- 1/2 cup quinoa
- 1/2 cup vegetable broth
- 1/2 cup water
- 2 tbsp extra-virgin olive oil
- 1/4 cup lemon juice (about 2 lemons)
- 1/2 small clove garlic, minced
- 1/2 English cucumber, diced
- 2 tomatoes, diced into 1/4-inch pieces
- 1/3 cup finely chopped fresh parsley
- 1/4 cup finely chopped fresh chives
- 2 tbsp finely chopped fresh Mint
- Salt and pepper, to taste

Directions
1. Bring vegetable broth and water to a boil. Turn the temperature down to a simmer and add the quinoa. Cover and cook until the water is absorbed and the quinoa is tender, about 15 minutes. Remove from heat and allow to cool.
2. In a large bowl, combine olive oil, lemon juice and garlic. Stir in cucumber, tomatoes, parsley, chives and mint until blended. Add quinoa and stir to combine. Season with salt and pepper.

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Spicy Green Beans and Spinach Toss

Wednesday, August 21, 2013

This dish is so yummy and nutritious to eat either as a main dish for lunch or as a side dish to your meats or pastas. With green beans still in season, this will surely be a hit to all your barbecue dinners. I will definitely be including this dish for future barbecues to come. I love how bright green the presentation is of the beans and spinach, with a subtle tone of the mushrooms, Parmesan cheese and chili flakes. I am sure everyone at your dinner table will be impressed when you bring this out! Enjoy!




Spicy Green Beans and Spinach Toss
Prep time: 10 min        Cook Time: 10 min           Yield: 2-4 servings

Ingredients
- 3 tbsp olive oil
- 1 onion, sliced
- 1/2 lb mushrooms, sliced thick
- 1 lb green beans, ends trimmed and cut into thirds
- 1 tsp Herbe de Provence
- 1 bunch spinach, rinsed
- 1 tsp chili flakes
- Salt and pepper, to taste
- 4 tbsp grated Parmesan cheese

Directions
1. Warm oil in a large pan over medium-high heat. Add onion and cook, stirring until translucent, about 4 minutes. Add mushrooms, green beans and Herbe de Provence. Cook until beans are almost tender.
2. Add spinach and cook until spinach is wilted, about 5 minutes. Add chili flakes and stir to combine. Season with salt and pepper.
3. Pour into serving dish. Garnish with Parmesan cheese. Serve immediately.

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Barbeque Pulled Chicken Sandwiches

Thursday, May 30, 2013

I absolutely love making this recipe during the summer months. I tried a pulled pork sandwich at this one local restaurant two years ago. It was a really savoury sandwich, so I wanted to replicate it at home. Unfortunately, my recipe never turned out quite like theirs, so I gave up. Then a couple weeks ago, I had a few chicken breasts sitting in the fridge and I had no clue what to make for lunch. So I decided to try my attempts at a pulled chicken sandwich instead, using the new Kraft Brown Sugar barbeque sauce we bought to try this summer.
Barbecue Pulled Chicken Sandwich

While my intention was to just make a sandwich, I think I accidentally made a really great tasting pulled chicken sandwich! While I had a hard time "shredding" the chicken, I ended up cutting it up by the end, which worked good still! This sandwich is perfect for the summer months, combined with a nice tall cold glass of iced tea and a side of sweet potato fries! Enjoy!
Barbecue Pulled Chicken Sandwich

Barbeque Pulled Chicken Sandwiches
Prep time: 15 min        Cook Time: 30-40 min           Yield: 6 - 8 servings

Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup barbecue sauce (I used Kraft Brown Sugar bbq sauce)
- Salt and pepper
- 6-8 buns (hamburger, kaiser, Hawaiian)
- Lettuce (romaine, iceberg, red leaf, etc)
- 6-8 slices Monterey Jack cheese (or mozzarella, gouda, cheddar, havarti)


Directions
1. Preheat BBQ grill to medium heat.
2. In a medium bowl, combine salt and pepper and 1/2 cup barbeque sauce. Add chicken breasts and ensure they are coated with sauce.
3. Cook chicken on grill until thoroughly cooked, about 15 minutes.
4. Shred chicken. In a frying pan over medium heat, add remaining barbeque sauce. Add shredded chicken and allow the sauce to brown a bit. This adds more flavour to the chicken.
5. Open buns and place cheese on bottom bun. Heat on grill for a bit. Add chicken and top with lettuce.

Variations:
Cook chicken breast using your own method on stove top instead of on barbeque.
Add more barbeque sauce on the top bun for added flavour.

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Easter Weekend Recap

Tuesday, April 2, 2013

Happy Tuesday everyone! Hope you all had a lovely weekend. We had a family lunch on Easter Sunday at our house. We ended up setting up the table in the basement since we have limited room upstairs.

I was finally able to use some of the serve-ware, crystal and dinnerware that I received as wedding gifts! And a table isn't complete without some beautiful fresh flowers!

I found these cute plastic Easter eggies at Walmart and decided to buy them for a place setting.

I filled them with some yummy chocolate eggs.

Some real colourful eggs were served as well!

Some yummy homemade desserts were made and served! I forgot to take pictures of the lunch menu. But these are better to look at anyways :)

We even had a surprise visit by the Easter bunny himself!

Hope you all have a great day!

Homemade Tomato Soup

Monday, January 14, 2013

Hello all! Hope you had a great weekend! I went shopping for some veggies at the local farmer's market this weekend. I ended up buying some celery, carrots, bell peppers, and onions. When I came home and saw the beautiful colours of the veggies I was so inspired to make some minestrone soup for this week. And that is what I plan to do! With so many flu's and colds going around I wanted to make sure to get some vitamins into both of our systems so we won't come home sick. And what is better than a bowl filled with some fresh homemade minestrone soup. I will share the recipe with you later on this week.

Today I am sharing a homemade tomato soup recipe that is sure to please your tummy, warm you up inside, and help boost your cold-fighting defenses with some vitamin C packed in a bowl. Enjoy!


Tomato Soup
Prep time: 20 min        Cook Time: 20 min           Yield: 4 servings

Ingredients
- 1 284mL can tomato soup (I used Campbell's low sodium soup)
- 1 1/2 cups tomato juice (if you don't have any tomato juice you can use 1 cup water instead)
- 1/2 cup rice, rinsed well and uncooked

- 1 stick celery (you can either cut into small chunks or leave whole. It adds nice flavour to the soup)
- 1 tbsp flour
- 1 tsp vegetable oil
- Salt and pepper to taste

Directions
1. In a pot on medium heat, cook tomato soup, tomato juice, and rice covered. Half-way through the cooking add the celery. Cook until rice is done, about 15 minutes.
2. In a small frying pan, add the oil and flour. Mix to combine. This is your thickening agent. Add this to the soup to make it thicker. Stir until well combined. Season with salt and pepper to taste. Serve hot.

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Mushroom, Hot Dog and Onion Stir Fry

Thursday, January 10, 2013

Okay, I have to admit, this recipe was compiled after the hubby asked what I'm making for lunch and I told him "well we have hot dogs that are close to expiration date". Along with that, we had a pack of mushrooms that were supposed to be used in a stir fry. Since we had no hot dog buns. So he thought it would be a great idea to mix mushrooms, onions and hot dogs as a stir fry. In all honesty, this was actually really delicious! The mushrooms made the hot dogs more juicier, and the onions was a big dose of flavour. We added some spices to it as well, such as Herbe de Provence and chili powder. We both agreed that this is a very tasty camping meal since it is easy, quick and very filling! I didn't know what to really call this recipe, so I decided to name it after the three ingredients! Enjoy!


Mushroom, Hot Dog and Onion Stir Fry
Prep time: 15 min        Cook Time: 15 min           Yield: 4 servings

Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 450g mushrooms, sliced
- 8 hot dogs, uncooked and cut into cubes
- 1 tsp. Herbe de Provence
- 1 tsp. chili powder
- pinch of salt and pepper for taste

Directions
1. Heat olive oil in a frying pan. Fry the onions until translucent, about 4 minutes. Add the mushrooms and hot dogs and fry until mushrooms are soft and hot dogs are cooked. Add spices half-way through frying time. Serve hot with bread, if desired.

Variations:
Use your favourite sausages instead of hot dogs
Add other veggies for more flavour (peppers, asparagus, broccoli)

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Back-To-School Lunch Made Easy!

Monday, September 3, 2012

Happy Labour Day Monday to all! Hope you are enjoying your last day of summer vacation. While some of you may be running around getting those number 2 pencils that was urged by the teacher or purchasing a cart-load of ruled paper that you hope wont get turned into paper airplanes by the end of the month, you probably have little to no time to plan for lunches tomorrow (and you thought your vacation away from the kids is just starting?). Don't worry, you can breathe a sigh of relief! I have done the homework for you! I have prepared a list of some great (and can I say easy?) back-to-school lunch ideas from around the web. If you have any ideas of your own, share them in the comments section below!
Turkey Wrap with Cucumber Cream Cheese - four basic ingredients make up this super easy (and delicious) lunch!
Source: Rachael Ray website



Stuffed Crust Pizza Snack - made with Pillsbury refrigerated pizza dough, this recipe is as simple to make as it is to eat!
Source: Pillsbury.com



Corn Dog Mini Muffins - a healthy twist on the original corn bread (you know - the dog on a stick you would buy either in the refrigerated section of the grocery store or when the carnival came to town).
Source: Happy Good Time Blog



Apple, Turkey and Cheddar Grillers - what a neat way to mix in some dairy, meats and fruits into a tasty and easy sandwich!
Source: Best Health Magazine



Sandwich-on-a-Stick - what a neat idea to get your kids to choose their own fillings in a sandwich. So many possibilities to go with!
Source: Kraft Canada



Bagel Sandwich - turn a traditional sandwich modern by using a bagel instead of bread slices. So many alternatives to let you create a great lunch: Use 12 grain or cinnamon raising bagel instead of a plain bagel; use a variety of condiments such as mustard, mayo, or dressing; go wild by using the BBQ leftover meat instead of the regular lunch meat.
Source: Kraft Canada

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