I started a new job where it's easier to pack my lunch each day, so stay tuned for what I'm having.
Today I'm having the tuna salad I made last night on a toasted bagels thin with spinach, pineapple chips, and green grapes. The tuna salad is water packed tuna that was drained, chopped hard boiled egg, shredded carrot, diced bell pepper (red, orange, and yellow), chopped yellow onion, chives, mayo, and mustard.
I travel to different stores daily for my job and hate eating fast food when I'm feeling munchy. I bought craisins and a deluxe nut mix (aka the one with no peanuts) today. When I got home I used snack sized baggies to make my own trail mix baggies with about a 1/4cu of each in a baggies. You could add in mini chocolate chips if you have Jo worries about them melting or mini pretzels. They're easy to just grab and go for light lunch with fruit and milk.
A tortilla spread with pb and rolled around a banana, orange, vanilla yogurt with strawberries, and snack mix of cherrios, craisins, and sesame cashews...
Super simple pasta salad that is perfect for summertime meals! I roasted the chicken with red onion, asparagus, zucchini, and yellow squash tossed with sun dried tomato vinegrette. When it came out the oven I added halved grape tomatoes and chopped black olives.
Boneless skinless chicken breast, cut into bite sized pieces
Oil based dressing
Choice of pasta
Choice of veggies
1. Preheat oven to 425*. Toss chicken and veggies with dressing on a baking sheet. Roast for 20-25min, stirring occassionaly.
2. Remove from oven and toss together on baking sheet with prepared pasta. Can be enjoyed warm or cold.
