Couple of Recipes

This is my lunchbox.  Yes, I'm a 53-year-old low-level executive who takes his lunch to work in this box and puts it in the fridge.  Surprisingly, people still take me seriously in meetings.

This is my lunchbox. Yes, I’m a 53-year-old low-level executive who carries this Watchmen lunchbox and puts it in the office fridge. And yes, people still take me seriously in meetings.

It’s been weeks since I put up any recipes.  Here’s a couple I came up with last week — love ’em or hate ’em, these are both the product of my own kitchen genius. Or lack thereof.  You decide.

Brussels Sprouts with Ham

  • 1 pkg frozen Brussels sprouts
  • Several slices of spiral ham
  • 1/4 cup french fried onions
  • Salt and pepper to taste

Trim all fat and skin from ham and place in a 1 quart covered sauce pan with 1 cup of water.  Bring to a boil.  Add Brussels Sprouts and set timer for 10 minutes.  While that’s cooking, cube ham into strips and toss it into a non-stick skillet over medium-low heat.  Toss it around, allowing it to get warm and brown up a bit.  When the timer beeps, strain the sprouts and put them in a bowl.  Add ham, salt and pepper to taste, and toss.  Sprinkle with french fried onions and serve.

Veggie Dip

I needed a serving of veggie dip to put in my lunch box with some carrots.  So I got one of those really small resealable containers and put in 2 tablespoons of olive oil mayo, 1 tablespoon of sour cream, and about 1/2 teaspoon of salt-free seasoning (I used Mrs. Dash Original Flavor).  Stirred it up, capped it off, put it in my lunch box, and tucked it into the office fridge.  Four hours later the seasonings had softened and permeated the mix.  It was delish.

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