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Brown Bag Makeover
Simple Strategies and Tips to Liven Up Lunch

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Chipotle-Honey Mustard Chicken
Mozzarella Pockets with Tomato, Basil, and Grilled Chicken

(Family Features) - With more than 8.5 million Americans brown bagging it to work*, Tyson Foods has teamed up with Food Network host Robin Miller to help families put a creative, convenient and budget-friendly spin on the traditional sack lunch. 

"All too often, people make the same things over and over and fall prey to brown bag boredom," said Miller. "But with some quick fix lunchtime ideas, such as using recipe-ready chicken, it's easy to make exciting, protein-packed lunches that are sure to get everyone at the office talking!"

Here are some quick and easy ideas to makeover your lunch while keeping an eye on your budget.

Morph Leftovers into Lunch: Save time and money by taking dinner and "morphing" it into tomorrow's lunch. For dinner, flip through Robin's new cookbook, "Robin Rescues Dinner," and make Chipotle Honey-Mustard Chicken using Tyson Grilled Chicken Breast Strips. Use the leftover chicken from dinner, combine with mozzarella cheese, tomato, balsamic vinegar, olive oil and basil leaves, and stuff everything into a whole wheat pita. At the office, cook on high for 30 seconds in the microwave for warm Mozzarella Pockets with Tomato, Basil and Grilled Chicken.

Bring Your Beverage: Avoid buying a drink for your brown bag lunch by bringing a beverage from home. Beverages are often one of the most costly lunch items, whether they're from a restaurant or a convenience store. Get creative and bring your own home-brewed iced tea, lemonade or even ice water in a reusable bottle.

Jazz It Up: Add pizzazz to your lunch by adding variety, color and texture to your meal. Fruits and vegetables, like baby carrots, red seedless grapes and cherry tomatoes, will add a splash of color and nutrients to your lunch. Nuts, sunflower seeds and almonds can add crunch to salads, soups and sandwiches. For example, sprinkle a small handful of pine nuts on Chicken Pesto Penne, made with Tyson Grilled Chicken Breast Strips, to add a crunchy, nutty taste.

For more information and to get more tips for quick and easy, protein-packed lunches, visit www.embracedinner.com.

* NPD Group, More Consumers Brown Bagging Lunch, July 2008

Chipotle-Honey Mustard Chicken

Recipe Adapted from Robin Miller's Cookbook, "Robin Rescues Dinner"

  • 1/2 cup honey
  • 1 tablespoon olive oil
  • 1 tablespoon minced chipotle chiles in adobo sauce, plus 1 teaspoon sauce from the can or jar
  • 2 teaspoons Dijon mustard
  • 4 packages (6 ounces each) Tyson Fully Cooked Grilled Chicken Breast Strips
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    1. In a small bowl, whisk together the honey, oil, chipotle chiles with their sauce, and Dijon mustard.
    2. Put the sauce and chicken in a skillet over medium heat and bring to a simmer. Simmer for 3-5 minutes, until hot.

Preparation Time
5 minutes

Cook Time
3-5 minutes

Serves 4*
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Notes, Tips & Suggestions
*With leftovers remaining to make Mozzarella Pockets with Tomato, Basil, and Grilled Chicken

Mozzarella Pockets with Tomato, Basil, and Grilled Chicken

  • 4 whole wheat pita pockets
  • 12 ounces Chipotle-Honey Mustard Chicken
  • 6-8 ounces sliced part-skim mozzarella cheese (regular or smoked)
  • 16 slices fresh beefsteak tomato (about 2 tomatoes)
  • 1/3 cup packed fresh basil leaves
  • 4 teaspoons balsamic vinegar
  • 4 teaspoons olive oil

    1. Halve each pita pocket.
    2. Stuff chicken into pita pocket halves, and then add mozzarella slices, tomato slices and basil leaves.
    3. Drizzle in balsamic vinegar and olive oil (1/2 teaspoon each per pita pocket half).
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Preparation Time
3-5 minutes

Cook Time
30 seconds (if heating in the microwave)

Serves 4
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Notes, Tips & Suggestions
NOTE: For a warm sandwich, microwave on high for 30 seconds.

Recipe Courtesy of Robin Miller and Tyson Foods

SOURCE: Tyson Foods

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