Since the kids have been home for a few weeks, I've had to get back into the routine of making lunch in the middle of the day. I really don't enjoy packing school lunches but it is convenient to prepare lunch for the kids the night before or early in the morning instead of stopping whatever activities I am engaged in, in the middle of the afternoon. Yes, they could prepare lunch for themselves but when left to their own accord, they don't always make healthy choices. I have started to combine my lunch and dinner cooking so that I only have to start the grill (or the oven) once during the day. These open faced artichoke chicken sandwiches made a great lunch and I grilled up some extra chicken breasts for dinner at the same time. Open Faced Artichoke Pesto Chicken Sandwiches 6 ounce can of artichoke hearts (Packed in brine instead of oil) 2 ounces parmesan cheese 1/4 cup walnuts 2 Tablespoons light mayonnaise 1 teaspoon olive oil 1 clove garlic 1/4 teaspoon salt 1/4 teaspoon pepper 1/2 grilled chicken breast multigrain bread fresh parsley Combine artichoke hearts, 1 ounce of parmesan cheese, walnuts, mayonnaise, salt and pepper in food processor. Pulse until finely ground.
Top with a 1/2 of a grilled chicken breast, grated parmesan cheese and fresh parsley. Weekday afternoon lunch - oh yea!
Ciao!
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It's pool season which means that I need to keep a supply of healthy snacks that we can take to the pool in the house. These butter crunch pretzels make great pool snacks. Butter Crunch Pretzels 16 cups small pretzel twists 1 cup brown sugar ½ cup butter ¼ cup corn syrup 1 teaspoon butter-nut flavoring ½ teaspoon baking soda Butter sides of saucepan. Combine brown sugar, butter and corn syrup. Cook over low heat, stirring constantly until sugar dissolves. Cook on medium without stirring 5 minutes. Remove from heat and stir in flavoring and baking soda.
Here's to a summer full of lazy days at the pool.
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