Pesto Toast

This is one of my favorite lunches folks! It's just so hearty, fresh and filling, but doesn't make you feel gross after eating it. My kind of meal! And really, you can make it your own. Add whatever toppings sound good at the time. I've even done a pizza twist to it and added pizza sauce instead of pesto with peppers, onions and pepperoni as toppings. I have to give a big shout-out to my sister in law, Jen, for steering me toward this gem. I don't know what I would do without it in my life:)

1 slice of bread (I use Dave's Killer Bread)

2t pesto (or as much as you want!)

Handful of Spinach

Fresh Garden Tomato (OK store bought is good too)

Diced grilled chicken

Sprinkle of Mozzarella Cheese

Dash of Italian Seasoning

Place your oven setting on high broil. Put bread on a cookie sheet. Spread on pesto and then layer your toppings in whatever order you want. I layer this way: spinach, tomato, chicken, mozzarella, Italian seasoning. It's best if the cheese is on top so that it gets nice and bubbly and brown. Broil in the oven for a few minutes. I usually just keep an eye on it until it looks perfectly bubbly. Remove and sit and enjoy your healthy, filling lunch!

Salsa Verde Honey Lime Chicken and Rice Bake

How about that title? Haha!! It’s a mouthful. Just like this casserole. Oh. My. Gosh. This is to DIE for!! It made a whole bunch and we were just fine with that because we ate it for lunch and dinner for almost a week. I love how the sweetness of the honey shines through while still being a savory dish. 

Honey and lime together…a match made in heaven.

I’ve been on a mission to find dinners I can make ahead and bake later or ones that are portable. You’ll probably see a lot of those from me in the next several weeks:) Soccer is in full swing and I’m trying to figure out how dinner works into that schedule. This casserole is a total homerun and a definite keeper!

1 pound chicken breasts, cooked and chopped
1 1/2 cups long grain rice or brown rice, cooked (measured uncooked)
1 16 oz. bottle salsa verde
1/2 cup sour cream
1 1/2 cups shredded Monterrey Jack cheese
1 1/2 cups sharp cheddar cheese
1 15 oz. sweet corn, rinsed and drained, or you can use frozen
1 4 oz. can green chilies

10 Minute Marinade
1/3 cup honey
1/2 cup lime juice
2 teaspoons chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon cumin
dash - 1/2 teaspoon chipotle powder
dash - 1/4 teaspoon cayenne pepper (optional for more heat)

Preheat oven to 350 degrees.

In a very large bowl, whisk together the 10 Minute Marinade ingredients. Add cooked chopped chicken and let marinate at least 10 minutes.

Mix cheeses together and add 2 cups cheese, salsa verde, rice, sour cream, green chilies, and corn to the chicken and marinade. Stir until evenly combined. It will seem a little “wet” which is normal.

Add chicken/rice mixture to a 9 x 13 casserole dish and top with remaining cheese.

Bake for 30 minutes or until hot in the center then broil until cheese is golden.

Serve with desired garnishes. Enjoy!!

*From Carlsbad Cravings