From Dinner to Lunch #2

For dinner we made cilantro pesto zucchini ribbons with tomatoes and artichokes.

I mixed leftover pesto with honey goat cheese in a bowl.

To make a delicious spread for veggies and crackers.

Cilantro Pesto recipe: 

In a food processor or blender mix fresh cilantro, cashews (they were in the pantry), garlic and olive oil until smooth.

From Dinner to Lunch #1

Honestly, I plan most of my meals based on what leftovers I can use in my lunch the following day. Hence, a new series "From Dinner to Lunch". I'm hoping this will become a weekly series to help you save time and energy.

For dinner we had: chicken apple sausage, steamed corn and zucchini, and quinoa.

I used the leftover corn, zucchini, and quinoa to create a salad when added with grape tomatoes and goat cheese crumbles. Maybe one of the best salads ever!

Happy lunching!