Today's Lunch: Bruschetta Chicken Sandwiches

Well, we made it half-way through the week. Thank you! I feel like it's hard for me to stay motivated at work this week. Hopefully things will pick up tomorrow. At least my lunch hour was pretty good, mostly because I inhaled two of these babies:

Bruschetta Chicken Sandwiches Serves 2

1 or 1-1/2 tomatoes, diced, drained as much as possible
1/4 green pepper, diced
5-6 slices of deli chicken
2 whole wheat buns or rolls
1-2 tsp cilantro

1/4-1/2 tsp basil

1 clove garlic, minced
2tbsp balsamic vinegar

1 tbsp olive oil (optional)

Mix all ingredients in a bowl. Toast a bun and spread with garlic butter. Top with one or two pieces of deli-slices chicken breast. I used Natural Selections by Maple Leaf. Eat up.

Another option is to throw it on a wrap & add some feta:

I love bruschetta. So much so that I try to order it as an appetizer at almost any restaurant I visit. My absolute favorite version, which no one has been able to top, is at Jack Astors. They top theirs with this garlic aoli (fancy mayo stuff) and balsamic reduction that takes it over the top. I strongly recommend that you try it the next time you're there. You will not be disappointed!

The Scrap Mongrel

Love & tomatoes,

 Janelle

20-minute tomatoey soup for one!

I'm warning you that this post may sound like an info-mercial for the Magic Bullet, but I swear it's the easiest way to make soup. Since I seem to be coming down with a cold, I was really hoping to make some soup for supper. Add that to the fact that I had leftover canned tomatoes and you have a recipe for success! Here's how to make it happen:

1) Put about 1tbsp of olive oil in a saucepan or pot. Add about 3 tbsp of diced onion & a shake or two of basil and pepper. Cook on medium until onions are soft.

2) Dice up some green pepper, celery or whatever veggies you have on hand (zucchini, squash, carrots etc.) and add them to the pot. (You should add at least 1/4 c total). Then pour in about a half a can (or more) of tomatoes. Season with salt and add about 1tbsp of brown sugar.

3) Cover the pot and simmer on medium for about 15-20 minutes to soften the veggies and mix the flavours.

4) Blend the soup in your MAGIC BULLET! or just a regular blender. You can also use a hand (immersion) blender if you have one.

5) Serve with crusty bread dipped in balsamic vinegar & olive oil or a nice slice of garlic toast (like I did!).

*This made just enough for me, so if you're serving a group I would say to quadruple the recipe! Don't be afraid to adjust it according to what you like/have on hand.

Thanks for reading,
xo Janelle