Lunch Is Served

We love our light Sunday lunches.  This one is no exception.  The cucumbers add an element of crunch to the dish, while the plums are juicy and sweet, and the fresh mozzarella and slicing tomato are creamy and soft.  Each bite delights your taste buds in different ways, but all ways are good ways!

The Meat

- 2 chicken apple sausages, sliced

The Veggies 

- 8-10 stalks of asparagus

- bacon grease as needed

- 1 1/2 cups of raw spinach

- 1 slicing tomato, sliced (duh)

- 2 balls of boccioni mozzarella, sliced

- 2 teaspoons olive oil

- salt, pepper, basil, oregano, marjoram to taste

- 1/2 large cucumber, sliced

- 2 tablespoons Greek yogurt

- lemon juice, salt, pepper, dill to taste

The Fruit

- 1 plum, sliced

Slice the plum, cucumber, and tomato.  Place the cucumber and plum on the plate.  Mix together the lemon juice, salt, pepper, and dill into the Greek yogurt and spoon it over the cucumbers.  Toss the tomato with the mozzarella slices, olive oil, and seasoning, then put that onto the plate next to the cucumbers.  Place the plum on the other side of the plate so it doesn't sit in the olive oil from the tomato salad.  

I precut my sausages to make sure they cooked quicker and also to let each piece have that delicious dark brown grilled coating on it.  It took around 5-7 minutes to make the meat, flipping the pieces 1-2 times to prevent charring.

At the same time, I put a small dot of bacon grease and my asparagus on the same griddle pan, rolling them so they cooked evenly.  They also only took around 5 minutes to be soft and ready to eat.  Then I lowered my heat to a low setting and wilted my spinach in the leftover bacon and sausage grease.  

Put the cooked ingredients on the plate and serve!  It doesn't take much time and it is so enjoyable to nibble on every aspect of this dish!

Turkey Patties with Dill Yogurt Sauce

This is a light dinner, it tastes amazing and the ground turkey tastes soooo good with the Greek yogurt sauce.  We have been enjoying fresh cucumber in all sorts of ways this summer, and putting the diced cucumber into the Greek yogurt is a great way to lighten up your dinner and add some zesty crunch!

The Meat

- 1 pound ground turkey, divided into 4 patties
- curry spice, salt, pepper, dill, crushed red pepper to taste

The Veggies

- 1 head of broccoli, chopped

- 1 small head purple cauliflower, chopped
-lemon juice to taste

2 summer squashes, sliced

- 1/2 cup red grapes, sliced in halves

- 1 large slicing tomato, chopped

- 1 tablespoon dried cranberries
- salt, pepper to taste
- 1/4 cup water
- 1 teaspoon olive oil

The Sauce

- 1/2 cup Greek yogurt

- 6 slices cucumber, diced

- 1 teaspoon lemon juice

- salt, dill, pepper to taste

- 1/2 green onion, sliced


Preheat the oven to 380 degrees.


Slice the squash and tomatoes and put them into your small baking dish.  Then add the water, seasoning, cranberries, and oil.  Pop it all in the oven and bake it for around 35 minutes.





Put the broccoli and cauliflower into your steamer and steam for 15 minutes.  Splash them with the lemon juice when they are all done.  I like to keep them a little firm, I feel like the vegetables taste better when they aren't too mushy.  The lemon is a nice way to give them a tangy kick without relying on too much seasoning.





The patties I cooked on my griddle pan at high heat, flipping them after 4 minutes.  While they cooked I whipped up my sauce, folding in all the ingredients and spooning it together until it is creamy and consistent.

Lunch To Go

I send my husband to work with a home packed lunch every day.  Usually he gets a salad loaded with goodies, and he loves it!  He also gets some mixed nuts and fruit to round out his meal, or save them for snacks throughout the day.  This is a pretty typical salad that he gets, and it goes in our awesome Klip-it containers that we got at the Container Store.  

The Meat

- 1 spicy turkey potato sausage

The Veggies

 - 1/2 cup shredded romain lettuce

- 1/2 cup raw spinach, shredded

- 1 heirloom carrot, sliced

- 6-8 cherry tomatoes

- 1 mushroom, sliced

- 1/2 green onion, sliced

- 1/2 slicing tomato, sliced

- 5 slices cucumber

- 1/3 cup broccoli

- parmesan to taste 

- 2 tablespoons Caesar dressing 

The Fruits

- 3-5 strawberries

- 1 handful red grapes

- 1 handful blueberries

The Nuts

- 1/2 cup salted almonds

- 1/2 cup cashews

- 1/4 cup hazelnuts

- 1/4 cup pecans

- 3 dried apricots, chopped

I cut up the sausage first and put in on the griddle pan while making breakfast's bacon.  By precutting the sausage it cooks quicker, which means I get to make breakfast, lunch, and hang out with my husband before he leaves for work.  I'm big on multi-tasking.

I put the romaine and spinach in the bottom of the salad container and layer the carrot, sausage, and parmesan on top.  The upper level of the salad container gets the other goodies, and the dressing goes in the sweet little dressing pot (in the middle).  When it is time for lunch, my husband will toss the salad with the dressing so everything will still be fresh and crispy, versus wilted and slimy from sitting in the dressing for hours.

I cut the tops off the strawberries and mix together the grapes and blueberries, and toss the nuts into the second half of the split container.  I make sure to include a napkin for him and that's it.  It only takes around 10 minutes to pack this lunch and everything in it is healthy and delicious.  It's perfectly portioned out thanks to the cool containers, and it's so good for you to eat raw veggies like this.