This week’s meals were so good that I went ahead and had most of them a 2nd time. Always nice when you can make leftovers work in your favor. And I even have a recipe to share.
Please note – I was sent these products free of charge to sample. I was not provided with additional compensation for this post. All opinions are my own.
They recently introduced two new flavors: Double Chocolate Salted Caramel (salty and sweet, with the occasional extra-exciting pocket of caramel) and Very Berry Almond (sweet in an understated way; nice for breakfast). All three flavors have ~40 calories per cookie.
I packaged them up for breakfasts at work. With coffee, of course.
To encourage fans to experience the fresh-baked greatness for themselves, Nonni’s Biscotti is hosting a series of giveaways on their social pages. The “Who’s on top?” giveaway will begin July 14, where fans can help Nonni’s decide which of Nonni’s three Biscotti Bites flavors is the most favored, for a chance to win free products!
Lunches were all about the (chicken)salad. I made another Asian-inspired take on the classic. This time, I borrowed the flavors from our favorite Vietnamese sandwich – the Bahn Mi.
Bahn Mi Chicken Salad, Yields: 6 servings; Hands-on Time: 15 minutes
- 2 cups shredded carrots
- 1 and 1/2 cups chopped cucumber
- 1/2 cup granulated sugar
- 1/2 cup rice vinegar
- 1/2 tsp salt
- 16 oz cooked chicken breast, chopped
- 3/4 cup mayonnaise
- 1/3 cup chopped cilantro
- 1/4 cup Sriracha
- In a large bowl, combine carrots, cucumber, sugar, vinegar, and salt. Let sit, stirring occasionally, for at least 20 minutes.
- Drain all of the liquid off of the vegetables.
- Add remaining ingredients to the bowl and toss until well-combined.
On Monday, I brought a bigggg bowl of chicken salad, with a piece of baguette, and fresh cherries.
Wednesday was chicken salad on a bagel thin with butter lettuce, plus cherries, and McClure’s Bloody Mary Chips. <– the chips were spicy, but not as flavorful as I was hoping they would be
But then after a very quiet morning we were slammed all afternoon and I didn’t have time for lunch. I ended up eating coffee and a KIND bar at my desk while I worked.
Several slices of leftover pizza, which grew on me once it was cold.
The leftover ice cream sandwiches were not bad either.
Speaking of the gym, I’ve been keeping up with it! I realized that yesterday had been 20 days since I started getting activity back into my life; another ten days or so and hopefully a month of being consistent will help the habit stick!
I was tooting my own horn pretty loudly every evening this week; these dinners were all fantastic. That said, I apparently don’t have pictures from Monday night and I cannot for the life of me remember what we ate! Probably more chicken salad.
These bowls seem like a mishmosh of ingredients, but everything went together well. Kath’s low and slow sweet potatoes, roasted broccoli, and canned baked beans, topped with shredded cheese, pickled jalopeños, and plain Greek yogurt.
Butter lettuce and shredded cabbage topped with Hemp Hearts and Mahi Mahi – I baked the fish with lemon juice, coconut oil, and smoked paprika. For our dressing, I mashed together tons of ripe avocado with lime juice, hot sauce, salt, fresh cilantro, and evoo. Everything tossed together was ah-mazing.
We morphed our salad leftovers into tacos the next night.
Plus pineapple hard cider from ACE.
Does your family rely on leftovers or do you crave something new each night?