Momma’s Egg in a Nest

Peanut Butter, Berry & Honey Sandwich

Homemade Lunchables

Ingredients

• 2 slices white whole wheat bread
• 1 heaping Tablespoon Peanut butter
• 1 teaspoon honey
• 3-4 raspberries

Directions

1. Put 1 slice of bread on a cutting board. Place a dollop of peanut butter in the middle, drizzle the honey over the peanut butter and smash the raspberries on top.
2. Place the remaining piece of bread on top and cut out the center with a 4 inch round cookie cutter, discarding the crust.
3. With 2 fingers crimp the outside of the sandwich all the way around to seal the filling inside. Lightly press the center of the sandwich to spread out the filling.

Ingredients

• ½ teaspoon butter
• 1 slice whole wheat bread
• 1 egg
• salt and pepper

Directions

1. Lightly butter each side the bread. Cut golf ball size hole in the center of the bread.
2. Place the bread and the cut out hole into a small non-stick skillet over medium heat.
3. Crack the egg into the hole and cook until the egg white becomes opaque, about 1-2 minutes. Flip the bread over, so the other side of the bread gets toasted and the egg cooks.
4. Cook for about 1-2 minutes depending on how running you like your eggs. Sprinkle with salt and pepper and serve.

Ingredients

• 3, ¼ inch thick slices of smoked turkey breast, cut into 15, 2 inch squares
• 15, 1/8 inch thick X 2 inch wide squares, Cheddar cheese
• 30 whole wheat Ritz crackers
• 2 1/2 cups applesauce, unsweetened
• pinch of cinnamon
• 5 100% juice boxes

Directions

1. Place 3 cheese squares and 3 turkey squares in a small container with a lid.
2. Place 6 crackers in a small container with a lid.
3. Place ½ cup of applesauce and a pinch of cinnamon into a small container with a lid.
4. Repeat with remaining ingredients to make 5 complete lunches.

* You can also try ½ cup of vanilla non-fat yogurt and sprinkle some dark chocolate chips over the top, freeze it and by the time lunch rolls around it will be thawed.

Parmesan Pesto Quiche Bites Recipe

Homemade Pesto Recipe and Video Webisode

Here’s the video clip from the show:

Makes 36 Mini-Quiches
This is great on a brunch menu or accompanying an appetizer tray. You will need 3, 12 cup mini muffin tins or you can work in batches if you only have one.

How to Make Ahead: Up to 1 day ahead, follow steps 2-4, keep the egg mixture covered and wrap the puff pastry lined muffin tins with plastic, keep everything in the fridge.

Ingredients

• 4 eggs
• 1 Tablespoon mascarpone cheese
• 2 Tablespoons sour cream (light)
• 3 Tablespoons parmesan cheese
• 2 Tablespoons milk
• ¼ cup Pesto (recipe below)
• 1/3 cup cooked ground sausage, minced
• 3 sheets puff pastry, thawed, but chilled

Directions

1. Pre-heat your oven to 400.
2. In a medium mixing bowl whisk together all of the ingredients except the puff pastry. Set-aside.
3. Coat your mini muffin tin with non-stick spray
4. Lay the sheets of puff pastry out on a lightly floured board. Cut 9, 2 ¾ inch circles with a knife or cookie cutter out of each sheet of pastry. Push the circles in to the tin to create the shell of the quiche.
5. Fill each pastry shell ¾ full with the egg mixture. Bake for 10-12 minutes, serve warm.

Click here for my homemade Pesto Recipe or click here for the Make Ahead Meals Homemade Pesto video webisode and follow along with me in your kitchen.

I’d appreciate your vote, here’s how:

1. Goto http://www.youtube.com/foodnetwork and click on the VOTE tab at the top.
2. Find my video titled “Make Ahead Meals with Jill”.
3. Click on the GREEN THUMBS UP button to cast your VOTE.
4. VOTE Daily!

Here’s the video I submitted, How to Make Pesto, for you to check out!

Makes 4

This is the perfect lunch for a day at the beach, or a quick at work lunch.

How to Make Ahead:
Up to 1 day ahead, assemble and wrap in parchment, keep in the fridge. If you don’t have time to make the pesto homemade, you can purchase it from the store premade.

Ingredients

• 4, 10 inch flour tortillas
• 3 on the vine tomatoes, cut into 4 equal slices
• 3 large fresh mozzarella balls, cut into 4, ¼ inch slices
• ¼ cup pesto (recipe below)
• 1/3 cup balsamic vinegar, reduced (see below)
• 2 ½ cups lightly packed green leaf lettuce
• 8 large basil leaves

Directions

1. Have 4, 14 inch sheets of parchment paper ready to wrap the tortillas with.
2. Lay the tortillas on clean work surface. Lay 3 tomato slices on the bottom third of each tortilla. Top the tomatoes with 3 slices of mozzarella. Spread 1 Tablespoon of pesto over the mozzarella. Drizzle the balsamic reduction evenly over the pesto. Top each with ½ cup of lettuce and 2 basil leaves.
3. To wrap: tuck one side in and roll the tortilla tightly over itself, keep rolling until the edge of the tortilla. Place on parchment sheet ad wrap tightly. Keep in the fridge until ready to picnic or eat. It can be at room temperature for about 1 hour.

Balsamic Reduction Recipe:
Pour balsamic into a small sauté pan over medium heat, allow the balsamic to reduce for about 6-10 minutes. Remove from the heat.

Ingredients

• Pesto, Makes 2 cups
• ¼ cup pine nuts
• ½ cup walnuts
• 1 cup parmesan cheese, grated
• 4 medium garlic cloves
• 4 cup or about 6 oz basil
• ½ teaspoon salt
• 2 Tablespoons lemon juice
• 1/2 cup olive oil

Directions

1. Add pine nuts and walnuts to a medium sauté pan over medium heat. Toast for about 2-4 minutes, stirring frequently (look for slightly browned and nutty smelling nuts).
2. In a food processor blend, nuts, cheese and garlic together. Add basil, salt and lemon juice and olive oil to the cheese mixture, blend until well combined.

Makes 4 Wraps

How to Make Ahead:
Up to 1 Day Ahead, make the wraps and keep in the fridge until ready to eat.

Ingredients

• 2 cups cooked chicken, shredded
• 2 cups peanut sauce (recipe below)
• 1/3 cup carrot, shredded
• 1/3 cup red cabbage, shredded
• 1/3 cup napa cabbage, shredded
• 3 Tablespoons cilantro, roughly chopped
• 1/3 cup green onion, ¼ inch slices
• 1/3 cup red bell pepper, small dice
• 2 Tablespoons lime juice
• 4 red pepper wraps (or flour)
• ½ cup white or brown rice, cooked

Directions

1. In a small bowl, mix the chicken and 1 cup of the peanut sauce together.
2. In a medium bowl, mix the carrot, red and napa cabbages, cilantro, green onion, bell pepper and lime juice together.
3. Lay the tortillas out on a clean surface and on the bottom third, spread the remaining peanut sauce evenly over each tortilla. Top the peanut sauce with rice, slaw and chicken.
4. Roll up and wrap in parchment paper.

Peanut Sauce
Makes 2 cups

I like to make a double or triple batch and freeze it for a quick make ahead meal.

Ingredients

• 3 Tablespoons olive oil
• 1 cup yellow onion (minced)
• 2 Tablespoons clove garlic (minced)
• 2 Tablespoons ketchup
• 3 teaspoons red chili paste
• 4 teaspoons hoisen
• 1 teaspoon soy sauce
• 1 teaspoon lime juice
• ¼ cup + 2 Tablespoons coconut milk
• ¼ cup creamy peanut butter

Directions

1. In a small sauce pan, on medium/low heat, sauté oil, onion and garlic together until fragrant and translucent about 2-3 minutes, stirring occasionally.
2. Whisk in remaining ingredients and bring to a simmer. Take off heat and serve.

Makes 8

This is a simple yet fun way to present delicious summer fruit.

Ingredients

• 1 1/2 cups watermelon, 1 inch cubes
• 2 cups pineapple, 1 inch wedges
• 16 strawberries, tops cut off
• 4 kiwis, peeled and cut in half inch slice
• 2 cups cantaloupe, 1 inch cubes
• 8, 12inch skewers

Directions

1. Skew fruit in any order on to each skewer. Make sure to top the skewer with a pineapple wedge, for the torch flame.