Delicious Stromboli really isn’t that difficult to make. Use store bought pizza dough or make your own. Serve it for lunch or dinner with a spinach side salad.
Pair this delicious rocket salad with grilled salmon and you’ll have an elegant meal in less than 30 minutes.
These spring sandwiches are perfect for lunch, brunch, or an afternoon tea.
Use leftover chicken for lunch wraps or look for plain rotisserie chicken in the deli section of your supermarket.
School is back in session and it’s so easy to fall into a boring lunch routine. I always made lunches for my kids because they said that the school’s lunch was “sooo gross.” It’s important to have a healthy approach for the lunch bunch as well as keeping it interesting. The guideline should be, however, to mix a lean protein with whole grains along with fresh fruits and vegetables. Make sure to add a sensible treat.
Mediterranean Chicken Wraps
It’s mid-week and I feel like eating a bit lighter. You can make my Mediterranean Chicken Wraps for lunch or dinner. Just make sure that you marinate the chicken for a few hours before cooking.
1 Pound Boneless & Skinless Chicken Breasts
2 Cups Italian Dressing For Marinade
6 Large Wraps
1 Cup Hummus
1 Head Romaine Lettuce
1 Cup Pitted Black Olives
1 Large Sliced Tomato
In a large-size bowl place the chicken breasts. Add the Italian dressing and cover with plastic wrap. Place in the fridge for 3 to 6 hours. When ready to cook remove from the fridge and grill the chicken thoroughly on a grill pan. Throw away the marinade. Remove from the heat and cut the chicken into slices. Spread hummus on each wrap. Place the lettuce leaves, tomato slices, pitted olives and chicken on top of the hummus. Roll the wraps and serve for either lunch or dinner. Serves 6
1 Pound Unpeeled Baby Eggplants
2 Garlic Cloves
1 Teaspoon Ground Paprika
1 Teaspoon Ground Cumin
3 Tablespoons Freshly Squeezed Lemon Juice
1 Tablespoon Olive Oil
1 Bunch Chopped Fresh Italian Parsley
Fill a large size pot with water and salt. Cut the eggplants into quarters (lengthwise). Place the garlic cloves and eggplants into the water and bring to a boil over a high heat. Boil until the eggplant pieces are tender. Drain and throw away the garlic. Place the eggplant pieces into a large size bowl. Combine with the paprika, cumin, lemon juice, olive oil and chopped parsley. Mix gently and place into the fridge for 2 to 4 hours. Remove from the fridge when ready to serve. Serve chilled. Serves 4
I love this Southern spread made popular by Louisville’s Benedict’s restaurateur, Jennie Carter Benedict, who opened her restaurant in 1893. It can be used as a dip or for a sandwich and is perfect for either an afternoon tea or a light meal.
1 Large Cucumber
8 Ounces Softened Cream Cheese
4 Tablespoons Grated Onion or 2 Minced Green Onions
1/2 Teaspoon Kosher Salt
1 Tablespoon Mayonnaise
Remove the cucumber skin and then grate it into a medium size bowl. Drain the cucumber and onion juice (unless using minced green onions). Add the cream cheese, grated onion, kosher salt and mayonnaise. Beat with a hand mixer on medium until all of the ingredients are combined. Place plastic wrap over the bowl and put into the fridge for 2 to 3 hours. If you are using for a vegetable dip then thin it out with a bit of sour cream. Makes about 1 1/2 Cups