I’m not the biggest fan of at-home Mexican-inspired meals, but this one is pretty decent for making several servings so there are leftovers for lunch.
1 can cream of chicken soup (make your own)
1/2 cup of sour cream
1 tbsp butter or margarine
1 medium onion, chopped
1 tsp. chili powder
2 cups chopped cook chicken (or turkey)
1 can chopped green chiles (about 4oz)
1 cup shredded cheese (your choice!)
8 flour tortillas
HEAT butter in saucepan
ADD onion and chili powder and COOK until tender
ADD chicken, chiles and 2 tbsp of soup-sour cream mixture
SPREAD 1/2 cup soup-sour cream mixture in 2-qt shallow baking dish
SPOON about 1/4 cup chicken mixture down center of each tortilla, roll up and place seam down in pan
SPOON remaining soup-sour cream mixture on top
SPRINKLE with cheese
BAKE at 350 degrees for 25 minutes
* 2 cans refrigerated pizza dough
* 8 oz block mozzarella cheese
* 4 oz thin sliced pepperoni
* 2 tsp Italian seasoning (combine oregano, basil, parsley, and garlic)
* 1/4 cup olive oil
* 3 tbsp grated Parmesan cheese
* pizza or marinara sauce
Preheat oven to 400°F. Grease 3 pie pans.
Roughly chop pepperoni.
Cut block of mozzarella into 48 cubes.
Roll one dough out into a large rectangle and cut into 24 pieces. Repeat with 2nd pizza dough.
In each dough piece place a couple pieces of chopped pepperoni and a cube of cheese. Seal dough around meat and cheese and place seam side down in pie pan.
Repeat, placing approximately 16 dough balls in each pie plate.
Once assembled, combine oil and spices and brush over the dough.
Sprinkle with Parmesan cheese.
Now you can cover with plastic wrap and refrigerate or freeze or you can bake right away.
When ready to bake: bake at 400°F for 16-20 min. Serve with warm pizza or marinara sauce.
My friend sent me this recipe and said I would like it because in Cincinnati our chili is served as a topping on spaghetti noodles and finished with cheese.
This recipe is very easy to complete and the extra servings work well as a packed lunch.
2/3 pound uncooked lean ground beef
Medium uncooked onion, chopped
29 oz canned stewed tomatoes, Mexican-style (undrained)
2 1/2 cup canned tomato juice
4 oz canned green chili peppers, diced, drained
2 tsp chili powder
1 1/2 serving uncooked macaroni, elbow-size
31 oz canned pinto beans, rinsed and drained
1/2 cup shredded cheddar cheese
Use cooking spray in a large skillet and set on medium heat.
Cook onion and beef, breaking up meat with a spoon as you go. About 10 minutes.
Drain off fat.
Stir in undrained tomatoes and juice, tomato juice, chili peppers and chili powder.
Bring mixture to a boil.
Stir in pasta and return to a boil.
Reduce heat and simmer until pasta is tender.
Spoon into bowls and top with cheese.
When people hear I write a blog about packed lunches they often say they could use help packing a lunch. This perplexes me partly because I pack a lunch out of necessity and forget that others don’t work in areas without food options. For me, no packed lunch means no lunch and I like my meals!
To get started, be honest with yourself about what you like to eat. If you don’t usually eat salads as an entree, don’t expect that packing one is going to make you excited to eat it as lunch. If you like making dinner, consider taking the leftovers for lunch. If you usually eat out, you probably get a dinner that is actually two servings, portion part out for the next day’s lunch.
From there, keep a list of foods you would eat in a packed lunch, this is everything from the main attraction to sides, like fruits and vegetables.
Make sure you have the proper lunch packing supplies: lunch tote, reusable sandwich or snack bags, containers with lids.
Plan to pack your lunches the night before, that way you haven’t added any tasks to your morning routine.
Once you find your groove and try it a couple days and then a week, you’ll be an old pro!
I’ve said it twenty times over, I don’t get my lunch packed unless I do it the night before. As we tick down toward the holiday season, now is a good time to make a plan to help reign in the holiday calorie consumption.
As for lunch, if you like to take soup or chili for lunch, check out the stackable lunch pot. It is two pieces so you could have rice and chicken in one piece and your vegetable or fruit salad in the other. Plus, it comes with a spoon so you don’t have to worry about utensils. It is a self-contained lunch solution. I actually use this for oatmeal.