Lunch challenge day one started with a switch of menu plans due to pantry depletion.
Surprise, surprise, but I didn't plan very well. Sweet and sour chicken and rice was on the menu for lunch today, but when I went to my pantry last night to get out the ingredients, I realized I was out of white rice. So I swapped Monday and Tuesday's lunch plans and made chicken strips instead. I've always followed the recipe before, but I decided this time to just eyeball it, and turned out great. All I did to prep was to defrost the chicken, cut it, coat it, then refrigerate it. Then when we got home at lunchtime today, I put the chicken in the oven and turned it on to 350 degrees and baked it for 35 minutes. I heated up some corn and green beans and we all enjoyed our most balanced lunch in ages. It was delicious!
Jeff picked up some rice this afternoon so I can go ahead with the sweet and sour chicken tomorrow.
Don't forget to check out how Amanda's lunch turned out today. You're also welcome to join Amanda and me in this Lunch Challenge. Just focus on preparing a lunch each day this week, then stop back by here next Monday and link up your lunch recipes. Even if you don't join us in our challenge, we encourage you to link up your recipes. We'd love to have some more recipes to choose from to add to our master menu plans at the end of June. Also, if you have breakfast recipes you'd like to share, you can link up to our breakfast challenge summary here.