Archive for the ‘Recipe’ Category

Rainbow Fruit Salad & Simple St. Patrick’s Day Lunches

Sunday, March 16th, 2014

rainbow fruit salad collage

Here in New England we are finally starting to see glimmers of spring arriving, faint glimmers but they are there! I’ll take what I can get! Heck enough snow has melted now that we can actually reach the grill on our deck! Now that is progress! Let’s not get too excited however, it is still only 28 degrees out today.

With St. Patrick’s Day upon us though I thought, why not manufacture a little sunshine and rainbows for myself now? Why wait? I think this dish does just that. Sunshine, rainbows and a subtle nod to St. Patrick’s Day all in one colorful bowl! So full of rainbow color in fact, I want to search for the pot of gold at the end!





I used my rainbow fruit salad in the 2 lunches below to evoke a subtle nod to St. Patrick’s Day. Although I have added a special touch with a clover in each lunch, I believe that each lunch would still give you that hint of the Irish holiday without the obvious detail just by the colors alone!


st Patrick's day lunch

Lunch One: Packed in an Easylunchboxes container this lunch features the rainbow fruit salad as well as Angie’s Boom Chicka Pop popcorn. Also included are steamed broccoli and a pepperoni, broccoli, bagel pizza. I used a mini heart cookie cutter to make my clover. You could place your pepperoni however you like or skip it altogether. No clover shape is required although it is very easy to do!

st. Patrick's Day Lunch Two

Lunch Two: Packed in an Easylunchboxes container this lunch also includes the rainbow fruit salad and the steamed broccoli. Alongside is a chicken and swiss sandwich. I made a clover impression on the bread by first covering the bread with cling wrap then pressing down with a clover stamp I found in a dollar bin at the craft store. I have never actually used the stamp for crafting. You could skip this altogether or use a clover cupcake pick or ring instead.

This fruit salad filled out 5 lunch boxes in total (not all shown here). If any were left however, the fruit can easily be frozen to be used later in smoothies or frozen pops. I also tried to keep my lunch packing efficient by using the same ingredients more than once; fruit salad, broccoli and lettuce all make an appearance in both lunches pictured as well as in the ones not pictured.



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Super Simple Strawberry Salsa

Thursday, February 6th, 2014

super simple strawberry salsa


It is not strawberry season, yet I find myself on a strawberry kick. I suppose with Valentine’s Day on the horizon and my online feeds filled with strawberry hearts and chocolate covered strawberries it is only natural to find myself longing for that luscious red! Maybe even a sign of hope that summer isn’t so far away?!

Today’s post features Strawberry Salsa with Cinnamon Sugar Tortilla Chips. There are quite a few strawberry salsa recipes out there on the web but I wanted one that was super simple! That meant minimal chopping, minimal ingredients and all around minimal effort but it still had to be good, right? After viewing a few recipes I decided to just wing my own!

Strawberry Salsa

1 lb of strawberries (cleaned, hulled and diced)
1 jalapeño pepper (cleaned, deseeded and diced)
1 Lime (all juice and all zest)
1 tsp orange all fruit spread
1/4 cup of green onions (I use scissors to easily snip my green onions)

Mix all ingredients above in a bowl and serve! That is it! This works best if you make ahead a few hours and refrigerate. It allows the flavors to mingle.


Cinnamon Sugar Tortilla Chip instructions

I chose a sweeter chip to serve with my salsa and I wanted them to be heart shaped (just for kid appeal fun!). Cinnamon sugar chips however, are pretty easy to find in local stores. Actually Stacy’s makes a cinnamon pita chip which I really like (see link below). For mine, I started with store bought tortilla chips. I used a medium sized heart-shaped, cookie cutter to cut out my chips. I laid the shapes flat on a foil lined cookie sheet, sprayed them with coconut oil spray and then sprinkled with prepared cinnamon sugar (see note below). I flipped them over and repeated the process. I baked my chips at 275 degrees (low and slow so the sugar doesn’t caramelize and burn) until toasted. I did flip them a couple of times. The amount of cooking time depends on how crisp you like them. I recommend you experiment! Enjoy!

NOTE: Cinnamon sugar is usually made on a 4:1 ratio but you can adjust it however you like.

Speaking of hearts… did you know February is American Heart Month? Check out American Heart Association to learn more!


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Fruited Chicken Salad with Pesto Scrolls

Thursday, August 29th, 2013

fruited chicken salad

I decided to switch up my chicken salad and try something a little different. So I mixed together in a bowl: 1/4 cup greek yogurt, 2 teaspoons honey and 1 tablespoon of orange juice. I tossed the yogurt mixture with cooked chicken, cubed fresh peaches and red grapes sliced in half. I added a pinch of black pepper on top because honestly I love black pepper (you could skip this). This is really a pretty kid friendly salad since it has a lot of fruit and tastes somewhat sweet.

To pack this lunch I first threw in a handfull of lettuce in my Easylunchboxes (affiliate link) container. I then placed a square cookie cutter on top. I filled the cookie cutter with chicken salad and surrounded by sliced tomatoes. I then removed the cookie cutter to leave the square shape. Honestly I don’t care if it gets all tossed around because it will taste the same. I added 2 parmesan cream cheese pesto scrolls (instructions below) and some fresh raw green beans. A friend recently dropped off the green beans which were purchased at a local organic farm and I was excited to use them. Since I made the scrolls in advance this was a VERY fast, easy lunch to pack.

pesto parm scrolls


Simple Parmesan Cream Cheese Pesto Scrolls

  • Roll out 1 can of refrigerated crescent rolls (Immaculate Baking brand used here)
  • Spread a mixture of cream cheese and pesto on with a table knife or rubber spatula
  • Sprinkle cream cheese mixture with grated parmesan cheese
  • Roll the 2 long edges towards each other like a scroll
  • Cut into 1 inch approximate sections and lay flat on your cookie sheet
  • Bake as instructed on package until rolls are browning
  • (I sprinkled with black pepper before baking because… I love black pepper)

I prepared food including these scrolls in advance of Evan’s (my 2 year old) tonsil and adenoid removal surgery. I am glad I did so since he has been very crabby these first couple of days post surgery. I am told days 5 and 6 are the worst… oh no! Wish me luck!



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