Congratulations to our Plum Organics giveaway winner, Kendra! Today's lunch is just a Easter wrap up one using another of those yummy Plum Kids snack. Everyone have a fantastic Easter weekend!
Plums, Naturebox garden tomato crunchies Almonds, spinach, orange bell pepper, mini Triscuits, cheddar and provolone cheese, Plum Kids Jammy Sammy, a Trader Joe's gummy bunny, and some TJ's roasted seaweed on top.
Well, I have finally worked out my part of Easter dinner...sort of. I typically am in charge of desserts, yet that is the only thing I am still torn on. I think because I love spring-y desserts, it's hard to decide what to make.. lemon tart, lemon poppyseed cake, something fruity, another regular favorite, or something new? Yes! Well, scratch that.. not only do I not want to make 12 different things, but there are only six of us seated at the holiday table this year, so it would be silly to do that. Decisions, decisions. In the meantime, I know I'm in charge of deviled eggs (yum) onion dip (a hot cheesy, delicious spread that at some point I will post), and bread. I'm thinking I had better work it out soon because I work on Saturday, so it leaves me only a little time for planning, shopping, and cooking. Rant over, and on to the lunches!
Brown Cow cream top Greek honey yogurt w/ sprinkles, strawberries, Trader Joe's honey roasted peanuts in the pink bunny container, turkey sausage, carrots, broccoli, grilled cheese bunny, and ranch in the orange container.
Hubby's little-too-cute-for-a-man lunch is strawberries, red and yellow bell peppers, Trader Joe's white bean hummus in the Mini Dipper, Graze's Summer Pudding in the egg, and a toasted cheddar, provolone, and Swiss with mustard sandwich.
No, no, no... not real rabbit soup. This is soup with a side of rabbit. Well, a rabbit egg. Yes, yes, I know rabbits don't lay eggs.. just see the lunch for yourself! As seems tradition, just as a holiday approaches, my kiddo gets a cold. Soup just seemed to hit the spot today!
Minestrone soup with cheddar cheese, hard boiled egg, Smart Puffs, and a fruit mix of watermelon, cantaloupe, honeydew, and blueberries.
Don't forget to enter our Plum Organics giveaway while you are visiting. The giveaway opportunity ends tomorrow!
Course, I forgot that today was Something On A Stick Day, and you can't exactly do much with soup to fit that theme, but be sure and pop over to Bent On Better Lunches for her fantastic lunch on a stick post, as well as links to lots of other fun foods on sticks, including some older ones from us. And, even though my post will be late for the occasion, stay tuned for a hot dog on a stick post first thing next week!
What is it about a holiday on the horizon that makes me lazy? Well, not lazy, rather my motivations are centered elsewhere this week. Holiday prep, yes. Holiday lunches, no. I did finally get some gifts sorted and baskets out and ready for the weekend, but no clue on food plans for Easter, much less tonight's dinner. Oh well. Perhaps tomorrow I will get around to accomplishing a bit more.
Chicken breast strip, baby spinach, cucumbers, strawberry, ranch in container, mini peanut butter & jelly, provolone cheese, and Chicago style popcorn mix.
For the egg, I used the FunBites Luv It cutter, and some food color pens. Ta-da!
I have a not so secret love affair with my slow cooker. I'm not ashamed to admit it. I am always on the hunt for fantastic new recipes, so when I have one that we love and use over and over, I want to share too! This Mexican stew can be served as is, over rice, with cornbread or warmed tortillas, or even with tortilla chips. Toppings are up to you too. We serve it with shredded cheddar, a bit of sour cream, and chunks of fresh avocado, but use what you like, and enjoy!
Crockpot Black Bean Mexican Stew
Ingredients - 2-15oz cans black beans (rinsed and drained), 2-4.5oz cans chopped green chilies, 1-14.5oz Mexican stewed tomatoes, 1-14.5oz diced tomatoes, 1-11oz can corn (drained), 4 sliced green onions (optional), 2-3Tbsp chili powder, 1 tsp cumin, 1/2 tsp minced garlic, 1-15oz can vegetable broth, plus optional topping ingredients like shredded cheese and sour cream
This is where it gets really easy! All you need to do is dump all your ingredients into your crock pot and mix it up. Cook on high 4-5 hours, then low until serving. As mentioned above, we like to serve ours with shredded cheddar, sour cream, and avocado by the bowl with warm buttered corn tortillas. Whatever way you serve it, I hope you love it!
Another great thing about recipes like this is that kids can help. I opened the cans and my 4-year-old did the rest. Don't mind the giant mess on the counter. It was that simple, and around here, if the kiddo helps out with dinner, she is always more eager to eat.