Tuesday, July 16, 2013

Pack your Lunch with a Punch

Howdy Tuesday!

I could and need to be better at packing my lunch (and a lunch for Alex) since I check out bank account weekly to see where we are, and it kills me every time I see an expense of one of us paying for lunch, even if it's just $3-4... it still adds up quickly and we have so much we want to save for from traveling to home repairs... you name it, we probably have it on our "Master" to-do list (which includes both short and long term projects/ideas from landscaping our backyard to a must-need re-do of our bathroom to much larger.... and *secret* projects.. HEEE!)

I mean... freaky fast delivery + THIS Jimmy John's delicousness..... SO.VERY.HARD to resist!

 I'm highly considering going through 2013 bank statements and adding up how much lunch expenses costs just to really kick my butt into making us some food to eat!

I realized with this particular lunch I prepared that to want to stick with doin' it (for the days I do have to go into the office), you definitely gotta put some heart into it as opposed to throwing a bunch of random items into some baggies and tupperware and calling it lunch... which can really get old fast... or leave ya' saying... Um, this don't look so tasty...

That's why my new motto is PACK your LUNCH with a PUNCH

Get creative, think ahead as much as you can (and for any mommy reader's, I know this is not always doable!), and just do a little itty bitty tiny somethin' extra special to make you want to eat lunch (besides stomach growls and low blood sugar... I mean want to eat YOUR lunch and not the Wendy's next door)....

Lunch with a Punch

In the line up!

- 1 Tablespoon Vidalia Onion Vinaigrette 
(salad dressing/marinade in one)
- 1 Tablespoon Balsamic Vinaigrette
- 2 teaspoon extra virgin olive olive
- 2 slices of balled mozzarella cheese
- 2-3 handfuls fresh spring lettuce mix
- 1/4 cup chopped cherry tomatoes
- 1/4 cup sliced red onion
- 1/4 cup sliced cucumber
- Nonstick spray
- Salt & pepper


- Small handful croutons
- Small handful unsalted peanuts

Coach's Orders!

1. Marinate very slightly thawed Chik'n Cutlet in Vidalia Onion Vinaigrette and Balsamic Vinaigrette for 30-60 minutes.

2. Heat olive oil over medium heat in an oven safe skillet and then add marinated cutlet (should hear a slight sizzle).  Cook on one side for about 4 minutes or until browned and then flip and cover (not necessary but helps keep cutlets moist and cook through and faster).

 3. Meanwhile, slice 2 slices of enough to cover the cutlet from a fresh mozzarella ball.

4. Remove cover, turn off heat and place cheese on top of cutlet while still cooking in the pan and drizzle with a bit of the extra marinade.

5. To prevent cutlets from burning and help cheese melt, place skillet into oven under the broil setting (or a high heat oven, such a 450/500 degrees) for about 1 minute to let cheese melt over Chik'n and brown slightly.

6. Remove skillet from oven once cheese is slightly brown and then remove chik'n and place on cutting board to cool down before cutting. 

The extra "marinade" is the perfect dressing to use for the salad the next day, so either keep in the bag or put in a sealed & refrigerated container.

 7. Diced the chik'n in large, but still bit sized pieces.

8. Halve or quarter the tomatoes, slice the onion and cucumber and assemble the lettuce and veggies in a sealable container and refrigerate overnight (package dressing/marinade separately or salad will be soggy!) Dress when ready to serve the next day!

The next morning, I added popped in a small handful of croutons and unsalted peanuts and was ready to go!


HELLO ready-to-eat lunch... I'm about to devour you to pieces!...

The croutons, peanuts and onions added a salty & spicy crunch, and the tomatoes and cucumbers added a perfect freshness while the Chik'n was so flavorful and still moist and the hint of the marinade came out since I used it as the dressing so each bite really had a big punch no matter what you had on your fork! 

I am now in a salad binge for the rest of the week! .... Plus, these Chik'n cutlets are just as tasty when cold as when warm for an entree, so don't be shy to add these babies to your next salad!

Happy lunchin' :)

**Disclaimer: I do not receive endorsements or payment from Quorn, I just sincerely love their products and find them to be a good vegetarian substitute to share with fellow vegetarians or readers looking to cut down on meat.

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