Little's Lunches

 Happy Monday!

Today's post is super short since I only had to pack 2 lunches last week! All of the 5th graders went to overnight Camp Champions in Marble Falls TX and even though my daughter begged and cried not to go, she ended up having a blast! 

  Monday: hard boiled egg with garlic salt, mini naan bread, red grapes, mini chocolate cookies, cucumber slices and yellow bell peppers, Trader Joe's Spinach and Kale Yogurt Dip 

Tuesday: sliced turkey and English muffin sandwich, yellow kiwi, cucumber slices and yellow bell peppers, salsa ranch dip

I use Yumbox (here) lunchboxes and I love them! They make it SO easy to put lunches together, keep everything separated and are leak proof!! Also, the little Animal Food Picks (here) keep things cute and so colorful!! These Sistema dip containers are the perfect size to include wet or runny items to dip into. I frequently use these Silicone muffin cups to separate items that aren't exactly messy but I still want to keep from touching everything else in the box. The height of the dip containers and muffin cups are perfect in the Yumbox Panino and the Yumbox Original

*Disclosure: This post contains affiliate links, which means, at no additional cost to you I can earn a commission on purchases made through my site

Grilled Steak and Mushroom Salad with Horseradish Ranch

I know that it's October and Fall and pumpkin everything has invaded the grocery store but it's still the temperature of the surface of the sun here in Texas. Cozy stews and Chilis are going to have to wait a while and until Mother Nature gets the memo to match the weather to my calendar I'll be grilling and making dinners that are a little more summery. 

This salad is so hearty yet still light and fresh! Flank steak is such an affordable and easy cut to cook, it stretches to feed a crowd and the leftovers are great in tacos or quesadillas the next day!

The real star of the show today is the Horseradish Ranch dressing though! I am in love and have been making this weekly to top or dip almost everything I can get my hands on in it! Cut up veggies, roasted carrots, boiled shrimp, grilled smoked sausage- I can't get enough!

Grilled Steak and Mushroom Salad with Horseradish Ranch

1 1/2-pound Flank steak

1 1/2 Tablespoons Montreal steak seasoning

1 cup bottled Buttermilk ranch dressing

1/4 cup prepared jarred horseradish

8 ounces button mushrooms, halved

2 Tablespoons balsamic vinegar

1 Tablespoon soy sauce

1/4 teaspoon garlic powder

3 cups mixed salad greens

3 cups chopped romaine lettuce

1 ripe avocado, sliced thinly

Lay the steak in a shallow baking dish and evenly coat with the steak seasoning. Set aside and allow to marinate and come to room temperature for about 1 hour.

While the steak is marinating make the dressing. In a small mixing bowl whisk together the ranch dressing and horseradish. Set aside to chill.

Heat a gas grill to medium high heat and bring the temperature up to 400 degrees.

In a medium mixing bowl stir together the mushrooms, balsamic, soy sauce and garlic powder and set aside. Allow the mushrooms to marinate for 15-20 minutes. Once marinated, thread the mushrooms on metal skewers.

Once the grill is ready, place the steak and mushrooms cut side down on the grill. Cover and cook for 3 minutes. Flip the steak over and continue to cook for another 3 minutes.

Pull the steak and mushrooms off the grill, tent loosely with foil and allow to rest for 5 minutes. Once the steak has rested slice thinly on a bias against the grain.

Place the salad greens and romaine on a large serving platter. Top with the sliced steak, grilled mushrooms and sliced avocado. Drizzle evenly with half of the dressing. Serve with the remaining dressing on the side.

Serves 4

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You can find my latest recipe postings and  updates on Beignet and Roux!

BBQ Chicken Pizza Spaghetti Squash

Whether you're low carb, gluten free or just got home from a week long endless poolside margaritas and non-stop guacamole vacation like I did, I really think you're going to love this BBQ Chicken Pizza Spaghetti Squash! These beauties only require 7 ingredients and pack in so much flavor!

The spaghetti squash rings make the perfect bowl for all the smoky sweet BBQ shredded chicken to sit in while it's smothered in bacon, cheese and diced red onion.

BBQ Chicken Pizza Spaghetti Squash

1 spaghetti squash (about 8 inches long)

1 teaspoon salt

1 teaspoon pepper

4 cups shredded cooked chicken

1 cup barbecue sauce

1/3 cup chopped red onion

8 ounces shredded pepper jack cheese

6 slices cooked bacon, chopped

1/3 cup chopped cilantro

Preheat oven to 400 degrees.

Cut off the ends of the spaghetti squash with a very sharp knife. Then cut the spaghetti squash into 1-inch-thick rings.  (my spaghetti squash was about 8 inches long, so I was able to make 8 rings) Scoop out and discard the seeds from the middle and place the rings on a large cookie sheet. Spray the rings on both sides with olive oil spray and sprinkle evenly with salt and pepper.

Place in the oven for 20 minutes, turn the rings over and continue to cook for another 20 minutes.

While the squash is roasting, stir the chicken and barbecue sauce together in a medium mixing bowl until evenly coated.

Once the squash rings are roasted, top each ring equally with the shredded chicken mixture. Sprinkle each with red onion, shredded cheese and crumbled bacon. Place back in the oven for 5-7 minutes, until the cheese is melted and bubbly.

Remove from the oven and sprinkle with cilantro. Serve immediately.

Are you following me on Instagram yet? If not, please do! 

You can find my latest recipe postings and  updates on Beignet and Roux!

Little's Lunches

Good morning! After a gorgeous week in Puerto Vallarta I'm back home and wishing I was still in a hammock with a margarita on the beach! Lazy pool days at the swim up bar, snorkeling, visiting secluded beaches, catamaran rides and holding a falcon isn't in the cards today but at least I have lunches figured out! I'd love to know- where is the prettiest beach you've ever been to?

I posted a ton of our pics on Instagram so if you're interested in seeing some of the gorgeous beaches we got to explore hop on over there and check it out!

 Monday: broccoli, mini naan bread, baby tomatoes and black olives, ranch, grilled Meyer's garlic sausage, green and red grapes

 Tuesday: cucumber sticks, mini naan bread, salsa ranch, pepperoni, baby tomatoes and black olives,  red grapes

 Wednesday: Garden Salad (romaine lettuce, carrot, celery, Meunster Cheese squares), red grapes, yellow kiwi, blue cheese dressing

 Thursday: cheddar bay biscuit, edamame, yellow kiwi, ranch, celery and cucumber slices

Friday: Trader Joe's Spinach and Kale Yogurt Dip, mini naan bread, cucumber slices, moon cheese, edamame, red grapes

I use Yumbox (here) lunchboxes and I love them! They make it SO easy to put lunches together, keep everything separated and are leak proof!! Also, the little Animal Food Picks (here) keep things cute and so colorful!! These Sistema dip containers are the perfect size to include wet or runny items to dip into. I frequently use these Silicone muffin cups to separate items that aren't exactly messy but I still want to keep from touching everything else in the box. The height of the dip containers and muffin cups are perfect in the Yumbox Panino and the Yumbox Original

*Disclosure: This post contains affiliate links, which means, at no additional cost to you I can earn a commission on purchases made through my site

Corn and Edamame Salad

A few weeks ago I went to the Winery I am a member of for their quarterly pick up party. After seeing the plates of food being served I did not have high hopes of how it would taste. The chicken, sauce and grits looked questionable at best but on the side there was a fresh salad of edamame, corn, red onion and okra that I could not stop eating! It was so simple but really delicious and I haven't been able to get that combo off my mind. Perfect on it's own as a side, added to a pasta or green salad this dish has loads of potential!

I think it earns bonus points for being gluten free, vegetarian and only 6 ingredients!

Corn and Edamame Salad

1 ½ cups edamame

1 ½ cups fire roasted corn and peppers

2 Tablespoons minced shallot

2 Tablespoons olive oil

¼ teaspoon salt

¼ teaspoon pepper

Combine all ingredients together in a medium mixing bowl and stir until well mixed. This salad is equally delicious served at room temperature or made ahead and chilled.

Are you following me on Instagram yet? If not, please do! 

You can find my latest recipe postings and  updates on Beignet and Roux!

Little's Lunches

Good morning!!
This weeks worth of lunches was declared some of the best I've ever sent by my daughter! She absolutely loves guacamole and after seeing a boy at lunch make it at the table she insisted she wanted to do that herself too. She said he came to school with an avocado, salt and lime juice and made it right there at the table. We compromised and I let her make it at home, filled it in the yumbox and then pressed saran wrap on top of it to be sure it didn't brown. She said it was perfect and didn't brown at all.

Monday: deli sliced turkey, parmesan cheese star crackers, black olives and baby tomatoes, ranch, raisins, cucumber slices

Tuesday: sliced grilled smoked sausage, mini naan bread, BBQ sauce, baby yellow tomatoes, mini sweet bell pepper rings, guacamole, cucumber slices, black olives

Wednesday: sliced havarti cheese, edamame corn salad, raisins, sliced deli turkey, veggie chips, crackers

Thursday: broccoli, baby tomatoes, mini naan bread, edamame corn salad, ranch, grapes, turkey and havarti cheese rolls

Friday: deli sliced turkey, mini naan bread, ranch, edamame corn salad, sliced mini sweet bell peppers, grapes

I use Yumbox (here) lunchboxes and I love them! They make it SO easy to put lunches together, keep everything separated and are leak proof!! Also, the little Animal Food Picks (here) keep things cute and so colorful!! These Sistema dip containers are the perfect size to include wet or runny items to dip into. I frequently use these Silicone muffin cups to separate items that aren't exactly messy but I still want to keep from touching everything else in the box. The height of the dip containers and muffin cups are perfect in the Yumbox Panino and the Yumbox Original

Are you following me on Instagram yet? If not, please do! 

You can find my latest recipe postings and  updates on Beignet and Roux!

*Disclosure: This post contains affiliate links, which means, at no additional cost to you I can earn a commission on purchases made through my site

Hatch Green Chile Pimento Cheese

Now that football season is officially here you're going to need some easy appetizers to snack on while cheering for your favorite teams! This Hatch Green Chile Pimento Cheese is packed with flavor, can be made in advance and only requires 5 ingredients to put together!

Are Hatch Green Chiles a big deal where you live?

Our local store has an entire week where they highlight a whole line of Hatch Green Chile items- salsa, sausage, queso, even cookies! Now, I really am not interested in chile flavored cookies but make this cheese dip and I am there for it!

If you can't find fresh Hatch Green Chiles feel free to use canned chopped green chiles

Hatch Green Chile Pimento Cheese
4-ounces sharp cheddar cheese, shredded

4-ounces pepper jack cheese, shredded

 ¼ cup mayonnaise

2 Tablespoons grated red onion

1/3 cup diced Hatch green chiles

Mix all ingredients together in a small mixing bowl and pour into a serving dish. Best served at room temperature with pita chips, baguette or tortilla chips.

Are you following me on Instagram yet? If not, please do! 

You can find my latest recipe postings and  updates on Beignet and Roux!

Broccoli, Bacon & Cheddar Stuffed Chicken

Now that the school year is in full swing I don't think you can have too many quick and easy dinner recipes ready to go on those crazy busy weeknights. Especially on days that your dog decides to get sprayed by a skunk

On days like that all I want is something quick, easy and loved by everyone in the family.  Luckily this Broccoli, Bacon & Cheddar Stuffed Chicken is an absolute winner! Melty cheese inside and on top of Cajun seasoned chicken, chopped up broccoli and salty, crispy bacon.....yes please! Equally delicious served with a green salad, rice or dinner rolls, these cheesy chicken rolls are delish!

Broccoli, Bacon & Cheddar Stuffed Chicken

4 boneless, skinless chicken breasts (about 2 1/2 pounds)

2 teaspoons Cajun seasoning 

3-ounces smoked sharp cheddar cheese, cut into small cubes

1 cup frozen chopped cooked broccoli, thawed

1 cup chopped cooked bacon

4-ounces sharp cheddar cheese, shredded

Preheat your oven to to 400 degrees and spray a 9x13 inch baking dish with cooking spray.

To butterfly the chicken, use a sharp knife and slice each chicken breast in half, starting at the thicker end and slowly working down to the pointy end, leaving an outer edge connected so it can be opened like a book. Gently press down to flatten and even out the meat slightly. Once the chicken breasts are all butterflied, sprinkle both sides evenly with Cajun seasoning. 

In a medium mixing bowl combine the cubed smoked cheddar cheese, broccoli and half of the bacon.

Top each open chicken breast with an even amount of the broccoli mixture. Roll the chicken like a burrito around the filling and tuck in all the seams. Place the rolled chicken in the prepared baking dish, seam-side down. 

Place the pan in the oven and bake for 25 minutes. Remove the pan from the oven and top with the shredded cheese and remaining bacon. Place back in the oven for 5 minutes or until the cheese on top has melted and the chicken is cooked through.

Are you following me on Instagram yet? If not, please do! 

You can find my latest recipe postings and  updates on Beignet and Roux!

Little's Lunches

Happy Monday!! We had an eventful weekend that was super busy. We had friends in town for the LSU / UT game and had so much fun cheering the Tigers on to win. Our seats were fantastic and I was so glad we were sitting on the side of the stadium that got shade - man was it HOT!!

 

So, because of Labor Day and the kids not having school on Monday there are only 4 lunches to share this week, but as always they are super easy to throw together, nut free and colorful! 

I use Yumbox (here) lunchboxes and I love them! They make it SO easy to put lunches together, keep everything separated and are leak proof!! Also, the little Animal Food Picks (here) keep things cute and so colorful!! These Sistema dip containers are the perfect size to include wet or runny items to dip into. I frequently use these Silicone muffin cups to separate items that aren't exactly messy but I still want to keep from touching everything else in the box. The height of the dip containers and muffin cups are perfect in the Yumbox Panino and the Yumbox Original

Tuesday: blueberries, parmesan cheese star crackers, mini bell pepper slices, baby tomatoes, mini mozzarella balls, popcorn, baked ham slices

Wednesday: popcorn, kiwi, havarti cheese, ranch, butter crackers, mini sweet bell peppers

Thursday: mini sweet bell peppers, celery sticks, baby tomatoes, butter crackers, Caesar dressing,  raisins, chicken salad, kiwi

Friday: chicken salad tortilla wrap, mini tomatoes, Caesar dressing, prunes, cucumber slices, kiwi

Are you following me on Instagram yet? If not, please do! 

You can find my latest recipe postings and  updates on Beignet and Roux!

*Disclosure: This post contains affiliate links, which means, at no additional cost to you I can earn a commission on purchases made through my site

Strawberry Churro Tostadas

These are my Strawberry Churro Tostadas – crispy sugar and cinnamon baked tostada shells are topped with sweet fresh strawberries and a light glaze for the perfect quick and beautiful summer snack! This recipe was my entry for California Strawberries recipe contest and it is now in the finals!! My recipe is up for voting and the entry with the most votes will win $1,000!!

If you would take a moment to vote for me I would so appreciate it! All you have to do is click on this LINK , scroll alllll the way down to the bottom and find my picture and press the vote button. Super quick and easy, just like these Tostadas!

Strawberry Churro Tostadas

4 flour tortillas

6 Tablespoons powdered sugar

2 teaspoons milk

1 Tablespoon cinnamon sugar

1 cup California strawberries, diced

Preheat the oven to 400°F 

Lay the tortillas on a large baking sheet and lightly spray both sides with olive oil cooking spray.

Bake for 5 minutes, flip them over and bake for another 5-10 minutes, until the tortillas are crispy like a chip.

While the tortillas are baking, stir the powdered sugar and milk together in a small bowl.

Once the tortillas are crisp, remove them from the oven, spray the tops very lightly with olive oil cooking spray and dust with the cinnamon sugar. Top each with an even amount of chopped strawberries and drizzle with the glaze.

Little's Lunches

 I hope everyone had a great Labor Day weekend!!
We had a fabulous busy long weekend that couldn't have been better. Full of live music, swimming, cook outs, winery time and the movies! Then this morning, as soon as the kids left for school Beignet got sprayed by a skunk. There are no words appropriate enough to tell you how horrible the aftermath of that was. This was the most Mondayist Tuesday that ever was, and I hope you all had a much better day back to the week than I did!

I use Yumbox (here) lunchboxes and I love them! They make it SO easy to put lunches together, keep everything separated and are leak proof!! Also, the little Animal Food Picks (here) keep things cute and so colorful!! These Sistema dip containers are the perfect size to include wet or runny items to dip into. I frequently use these Silicone muffin cups to separate items that aren't exactly messy but I still want to keep from touching everything else in the box. The height of the dip containers and muffin cups are perfect in the Yumbox Panino and the Yumbox Original

Monday: salami, cantaloupe, corn salad, celery sticks and baby tomatoes, ranch, broccoli

Tuesday: Pepperoni Pasta Salad (elbow macaroni, pepperoni, Italian salad dressing, tomato, celery, yellow bell pepper and broccoli), raisins, hard boiled egg with garlic salt, mango

Wednesday: yellow bell pepper slices, hard boiled egg with garlic salt, black olives, berry yogurt star crackers, deli sliced ham, celery, broccoli, mini sweet red peppers

Thursday: Pepperoni Pasta Salad (elbow macaroni, pepperoni, Italian salad dressing, tomato, celery, yellow bell pepper and broccoli), blueberries, hard boiled egg with garlic salt

Friday: veggie chips, hard boiled egg with garlic salt, mango, parmesan cheese star crackers, blueberries, deli sliced ham

Are you following me on Instagram yet? If not, please do! 

You can find my latest recipe postings and  updates on Beignet and Roux!

*Disclosure: This post contains affiliate links, which means, at no additional cost to you I can earn a commission on purchases made through my site