Monday, January 28, 2019

Little's Lunches

Happy Monday! Here's another week of lunchbox ideas!
 Monday: sliced deli turkey, orzo pasta salad, triscuits, raisins, dried apple slices, salami and black olives
 Tuesday: Smoked Turkey, black grapes and pineapple, ranch, cucumber, carrot, yellow bell pepper, baby tomatoes, pepperoni and honey wheat pretzel sticks
 Wednesday: Turkey and cream cheese tortilla roll up, fruit on the go fruit strip, carrots, cucumber and red bell pepper, chocolate goldfish, cutie orange
 Thursday: baked ham cubes, triscuits, baby carrots, moon cheese, ranch, applesauce
Friday: Baked ham, triscuits, ranch, dried pears, Mexican corn salad, black olives and sliced carrots

Friday, January 25, 2019

Curried Apple Noodle Salad

My entry for New York Apple Association’s "NY Big Apple Salad Contest" is gluten free, vegetarian, packed with fiber and absolutely swoon worthy! How fun is it to spiralize something you usually just slice and have as a snack?! If you don't have a spiralizer, feel free to just julienne the apple, it will taste just the same. 
I used honeycrisp apples, but you can use any variety of crisp apple. Pick the biggest ones you can find and leave the skin on for extra vitamins and crunch!

Curried Apple Noodle Salad
3 ounces plain low-fat yogurt
½ Tablespoon mild curry powder
1/8 teaspoon salt
1/2 Tablespoon apple cider vinegar
1 teaspoons Dijon mustard
2 Tablespoons sliced green onion
1 extra large Honeycrisp apple, spiralized
4 cups mixed salad greens
¼ cup chopped pistachios

In a small mixing bowl, whisk together the yogurt, curry powder, salt, apple cider vinegar, Dijon and green onion.

In a large mixing bowl, gently stir together the apple spirals with the dressing.

To serve, place an equal amount of salad greens on 4 serving plates. Top with apple salad and chopped pistachios. Serve immediately.

Wednesday, January 23, 2019

Cauli-fredo Bisque with Roasted Caprese Relish

Need an insanely delicious, gluten free, super easy, vegetarian dish that will make your New Years resolutions that much easier to reach? I have just the thing! My Cauli-fredo Bisque with Roasted Caprese Relish. It literally couldn't be any easier to throw together. While the tomatoes roast their skins burst and the flavors of the sweet charred tomatoes pair perfectly with the ultra creamy cauliflower bisque. 
Cauli-fredo Bisque with Roasted Caprese Relish
1 (10.5 ounce) package NatureSweet Glory tomatoes
2 teaspoons olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper
1 large garlic clove, thinly sliced

 1 (12 ounce bag) frozen riced cauliflower
½ cup jarred light alfredo sauce
¼ cup milk
¼ cup parmesan cheese
¼ teaspoon kosher salt
1/8 teaspoon white pepper
 1 Tablespoon chopped flat leaf parsley
2 teaspoons minced chives

Preheat oven to 400 degrees. Stir the tomatoes, oil, salt and pepper together in a small mixing bowl and place the mixture onto a small parchment paper lined cookie sheet. Place in the oven for 12 minutes. Remove the pan from the oven and sprinkle with the garlic slices. Stir the mixture around until everything is evenly coated and return to the oven for 8 minutes, or until the tomatoes have burst and the garlic is lightly browned.

While the tomatoes are roasting prepare the bagged frozen cauliflower rice according to package directions. Add the cooked cauliflower rice, alfredo sauce, milk, parmesan cheese and white pepper to a blender or food processor and puree until smooth. Pour the mixture into a medium sauce pot over medium heat until warmed through.

Ladle soup into bowls, top with roasted caprese relish and sprinkle with parsley and chives.

Serves 2.
#NatureSweetHealthySwaps #contest

Monday, January 21, 2019

Little's Lunches

 Happy Monday!! I hope everyone had a great weekend cheering on their favorite football teams! Here's another full list of ideas to help with lunch packing to get you through the week. Feel free to mix and match to make it work for you!
 Monday: ham and cheese flatbread sandwich, mushrooms, dried apple slices, raisins, edamame and black olives
 Tuesday: Chopped Salad (lettuce, cheese, turkey, watermelon radish, cucumber, tomato and ranch dressing), dried apricots and raisins, triscuit crackers
 Wednesday: pepperoni and muenster cheese, focaccia bread, edamame and baby tomatoes, raisins, goldfish crackers, applesauce
 Thursday: pineapple cubes, mini naan bread, sliced sweet bell peppers, ranch, olives, cheese stick
Friday: mini cheese sandwich on a slider bun, prunes, goldfish crackers, carrots and red bell pepper strips, blueberry fruit bites

Monday, January 14, 2019

Little's Lunches

 Finally, the kids are back in school and in their regular routine! Here's a few lunchbox ideas to help you through the week!
 Monday: goldfish crackers, graham crackers, dried apricots, sliced olives and sweet mini bell peppers, cheddar cheese cubes, sliced deli ham
 Tuesday: edamame, applesauce, cheddar cheese cubes, muenster cheese, baby tomatoes and mini sweet bell pepper slices, Southwest Bean Salad Panzanella
 Wednesday: Chicken salad and bacon flatbread sandwich, dried apple slices, goldfish crackers, a Hershey kiss
 Thursday: Triscuit crackers, chicken salad, dried cranberries, broccoli and red bell pepper slices, Babybel Gouda cheese
Friday: My daughter packed this for herself! Grilled chicken sausages, triscuits, bell peppers, tomatoes, olives and cucumbers, ranch dip, dried fruit leather, leftover cheeses from our cheese tray appetizer and a mini milky way

Pickle Baked Chicken Tenders with Creamy Chili Honey Sauce

Thanks to Hellmann’s 100% Recycled Plastic Bottles and the “Real Taste, Less Waste” challenge I get to share with you a kitchen hack that...