We've got recipes for brown bagging lunch
Nutritionist Theresa Albert shows us how to pre-plan meals for the week and looks at some new and interesting products for toting your lunch around.
- 4 boneless, skinless chicken breast halves
- ½ ground almonds
- 1 tbsp Dijon mustard
- 2 tbsp cornmeal
- White wine or water to thin
- 1 tsp dill seed
- 3 tbsp balsamic vinegar
- Lay breasts on a cookie sheet sprayed with cooking oil. Mix remaining ingredients together, using just enough wine or water to make a paste about as thick as mustard.
- Divide paste among breasts and smear evenly. Cover with foil. Bake in oven at 350 F, for 40-55 minutes (to an internal temperature of 165 F) depending on the thickness of the chicken. Remove foil about halfway through cooking. Cool and store up to 4 days in fridge or to 2 weeks in freezer. Serve for lunches with salad greens or veggies and dip.
Products on the show:
The stainless steel containers and neoprene bag: Lavish & Lime www.lavishandlime.com
The bento boxes: Zojirushi www.zojirushi.com