This quarter is proving to be a rather insane one in terms of work, but I’m powering through it. No matter what happens at work, lunches still need to get made every night—and I try not to be a slacker when it comes to feeding my two sweeties. Here’s a little roundup of the last four lunches I made:
Last Thursday, I made little baked taquitos filled with black beans, spinach and cheese. I even made some of these for the grownup lunches, and they were delicious.
Last Friday’s lunch was a colorful Lunchables [but better] inspired assortment of small bites: TJ’s version of Wheat Thins, Dubliner cheese, Canadian bacon, and a dried apricot with veggies and apple slices. It may sound insane, but the tomatoes are from our garden. Even by central coast standards, it’s pretty rare to have tomatoes still growing in January. We’ve beaten last year’s record of tomatoes in December.
Check out this sandwich from yesterday’s lunch: smoked turkey, pepperoni, cucumber slices and mustard on soft pretzel bread. It looked so good I just had to take a close-up.
That gorgeous pretzel bread sandwich was served with more garden tomatoes, cucumbers, and apple slices.
Last night I went on a salad chopping kick and made salads for the whole family. For the kids I mixed up tomatoes, cucumbers, carrots, and garbanzo beans with a little ranch dressing. I used a similar mix for the grownups but I added lots of spinach and leaf lettuce. Mmm, yummy salads all around. I also packed some cheese, crackers and apple slices for the kids.