The weather’s been crazy hot these days. So I’m trying to make lunch with as little cooking as possible. Makes sense, right? What’s even better is that I created this loaded croissant that’s simply out of this world.
Tada, our ‘hot’ favorite right now. A simple unassuming croissant loaded to overflowing with lettuce, tomato, guacamole and bacon. This is so so good I can’t even describe it.
Chicken Fingers are a perennial favorite in our household. When all else fails, chicken fingers to the rescue! I’m really not much of a stickler for recipes. I generally just make up the recipes as I go along depending on what I can find in my pantry or my fridge.
I created this version here when my oven refused to work.
It’s really simple and crunchy. You just need some chicken breasts cut into long strips and seasoned lightly with salt and pepper. Leave to marinate for an hour or so. Heat up a good amount of cooking oil in a wok or deep skillet.
Beat up an egg (or two, depending on amount of chicken breasts you’re using). In a plate, combine 1 cup of flour and 2 cups of bread crumbs. Dip the chicken strips in the beaten egg. Dredge them through the flour and breadcrumb mixture to coat evenly. Deep fry till golden brown. Serve with your favorite dipping sauce.
You may also like to check out another recipe I posted earlier for Finger-Lickin’ Good Chicken Fingers. These are oven-baked and probably won’t have you running out to look for the most effective fat burners because they’re less fattening.
You know why I love the baguette? There are countless ways you can eat them and they taste good no matter how you make them. If you’re rushed for time, like I often am, even the simplest baguette toast toppings – with garlic butter spread, kaya (coconut jam) spread, or any kind of canned tuna or salmon spread – will make a great meal.
Or if I happen to have bacon sitting around in the fridge, then bacon and cheese baguette it is! I like to make these when the kids have their friends over because let’s face it, nobody can say no to crispy, sizzling bacon!
If I have time for something a little fancier, I will make pizza baguette, another hot favorite with the kids and their friends.
Or if I have leftover chicken curry or Thai green curry, I will simply heat it up and turn it into a quick curry dip for my baguette. Warms the stomach instantly 
!
Whenever I’m just plain tired or lazy to figure out what to cook, the baguette is my savior. It’s not like I have to cram my day into some stuffy classroom furniture to learn these recipes, I just make them up as I go along and surprise myself and my kids with the wierdest, tastiest baguette ideas.
Now that school is back in full swing, I’m looking back at old lunchbox recipes I’ve posted and giving them a breath of fresh air. Good old school lunches like club sandwiches and toasties can be very easily put together using different veggies or deli meats each time, and a sandwich maker or oven toaster with grill guards.
And when I have time, I will make something more complicated like chicken pie or pita mexicana, or bake some blueberry muffins. The good thing about most of my lunchbox recipes is I can easily give them a new and exciting twist by substituting the ingredients, say chicken with beef, or blueberry with chocolate, and the kids still love them.
Valmg over at Fun, Crafts and Recipes has a new format to her Four Foods on Friday meme which I so love playing 
. Come join us with your food ideas and learn what the rest of us are cooking.
This week, our challenge is to “create a meal or share a recipe that uses four ingredients – olive oil, chicken, cheese (any type) and a vegetable.”
In my version of a stuffed pita, I use either chicken or beef. I used a beef filling in this recipe but chicken tastes just as good. It’s a pretty healthy meal too with a bit of each food type – carb, protein, veggies and calcium .
