Tuesday, December 7, 2010

Stic Lunch Ideas

Pasta La Vegroni
Pasta La Vegroni
You are probably thinking, I've never heard of Pasta La Vegroni, that's because I just made up the name. It's a twist on the normal pasta salad.

Whole wheat pasta (2 cups)
Zucchini (1 whole)
Red onion (1/4)
Green pepper (1/2)
Pepperoni (10 slices)
Balsamic vinaigrette salad dressing

How to make it:
Boil water and make pasta (I would suggest splashing some salt and olive oil in the pan), then strain under cold water. Leave the pot on low heat and put all the cut up veggies and cook for about 5 minutes. Then through it in the refrigerator for 15 minutes, then add cold pasta, finally splash on the balsamic vinaigrette dressing and mix.

Holiday Casserole
Holiday Casserole
Sure everyone loves the green bean casserole?!  Why not make something a little different!? I decided it needed a little twist and turns out its great for lunch and keeps really well in the fridge.

Ingredients:Green beans (4 cups of fresh green beans, no canned or frozen)
Red onion (1/2 small onion)
Chicken strips (4)
Carrots (10 baby carrots)
Cream of mushroom soup (1 can)

How to make it:
Preheat oven to 400 degrees, then put the chicken strips on a pan(with salt and pepper), cook strips for 20 minutes. Cut up green beans, carrots, and onion, put in pot and boil for about 10 minutes. Strain the vegges or scoop out with spoon with wholes. Put all the veggies in a cooking pan and scoop out half the can of cream of mushroom soup. Take chicken out of oven once cooked, and cut chicken in bite size pieces and put in pan and empty the rest of the can of soup. Put back in oven (400 degree) and bake for 5 minutes. In those five minutes, crush up pretzels (in zip lock bag, just use wooden spoon to crush), then take out of oven and spread the pretzels on top on the casserole, then bake for a other 5-10 minutes.

Suggest music to listen to, FREE Christmas music download brought to you by Target.

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