For the most part, I really do enjoy cooking, especially when I have another person to share my food with! Monday night I made an easy but delicious chicken pesto pizza. (I forgot to take a picture after it was done and then once again when I ate it for lunch the next day.) I did tweak the recipe slightly, adding chopped cherry tomatoes and using low fat mozz cheese instead of fontina and I only put artichokes on half since a certain someone thinks they are disgusting.
When it comes to using leftover ingredients from recipes, I am HORRIBLE. I wish I was better at it but I'm not. I really am trying to do better which leads me to today's post. Instead of my usual turkey sandwich for lunch I decided to pack a salad using some of the leftovers. Now the trick was how to pack it correctly so that the lettuce wouldn't be all soggy by the time I went to go eat it. At the very bottom I put the chopped tomatoes and artichokes since they have the most liquid, followed by my roasted garlic and white wine chicken strips, and a layer of shredded mozz cheese as a barrier and then the spinach on top. Then when it came time to eat I poured a little balsamic on top and then gave the tupperware a few good shakes to make sure everything was tossed together. The result, pretty darn good if I do say so myself! With a beach trip coming up and many weekends spent by the pool, I might try to start packing them more often!
My only issue was how to transport the salad dressing. My tupperware was rather large so next time I'm at Willy's or Moe's I will stock up on some of their salsa containers, the perfect size!
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