#lunchtimecravings

This Antipasti Panini with Grilled Cheese is a delicious and flavorful sandwich filled with Italian-inspired ingredients. Perfect for a quick and satisfying lunch or dinner.

Ingredients: 4 slices of Italian bread. 4 slices of mozzarella cheese. 1/2 cup of roasted red peppers, sliced. 1/4 cup of black olives, sliced. 1/4 cup of artichoke hearts, chopped. 1/4 cup of sun-dried tomatoes, chopped. 2 tablespoons of olive oil. 1 teaspoon of dried basil. Salt and pepper to taste.

Instructions: Warm up a grill pan or a panini press. Put olive oil on one side of each piece of bread. On the side of two bread slices that isn't oiled, put a slice of mozzarella. Roasted red peppers, black olives, artichoke hearts, and sun-dried tomatoes should be put on top of the cheese. Put salt, pepper, and dried basil on top of the food. To make sandwiches, put the last two slices of bread on top, oiled side up. The panini press or grill pan should already be hot when you put the sandwiches on it. Put the sandwich on the grill for three to five minutes, or until the cheese melts and the bread turns golden brown. Take the sandwiches off the heat, let them cool for one minute, and then cut them in half. Get your Antipasti Panini with Grilled Cheese while it's still hot and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

A delightful combination of turkey, bacon, Swiss cheese, avocado, and tomato, packed into buttery croissants, creating a flavorful California-inspired club sandwich.

Ingredients: 2 croissants. 4 slices cooked bacon. 2 slices turkey breast. 2 slices Swiss cheese. 1 avocado, sliced. 1 tomato, sliced. 1/4 cup mayonnaise. 1 tablespoon Dijon mustard. Lettuce leaves.

Instructions: Cut the croissants in half across the middle. Put Dijon mustard on the top half of each croissant and mayonnaise on the bottom half. Cover the bottom half of each croissant with lettuce leaves. Put turkey breast, bacon, avocado slices, tomato slices, and Swiss cheese on top of the lettuce. For each sandwich, put the top half of a croissant over the fillings to close it. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

These chicken avocado ranch burritos are a delicious and satisfying meal that's perfect for lunch or dinner. They're packed with flavor from the creamy ranch dressing, fresh avocado, and tender shredded chicken, all wrapped up in a warm flour tortilla.

Ingredients: 2 cups cooked shredded chicken. 1 ripe avocado, sliced. 1/2 cup ranch dressing. 1/4 cup diced tomatoes. 1/4 cup diced red onion. 1/4 cup chopped cilantro. 4 large flour tortillas. 1 cup shredded cheddar cheese.

Instructions: Shred the chicken and mix it with ranch dressing in a bowl until it's well covered. Spread the chicken out evenly in the middle of each flour tortilla after putting them out on the table. Place avocado slices, tomato dices, red onion dices, cilantro chops, and cheddar cheese crumbles on top of the chicken. To make burritos, fold the sides of the tortillas over the filling and then roll them up tight. On medium heat, warm up a big pan. Lay the burritos on the pan seam-side down and cook for about two to three minutes on each side, until they are golden brown and crispy. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 6 minutes

This spinach torte is a delightful blend of spinach, cheeses, and spices encased in a flaky pie crust. It's perfect for brunch, lunch, or a light dinner, offering a savory and satisfying meal.

Ingredients: 1 package frozen chopped spinach, thawed and drained. 1 cup ricotta cheese. 1/2 cup grated Parmesan cheese. 1/4 cup chopped onion. 2 cloves garlic, minced. 3 eggs, beaten. 1/4 cup chopped fresh parsley. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon nutmeg. 1 pre-made pie crust.

Instructions: Preheat oven to 350F 175C. In a large mixing bowl, combine spinach, ricotta cheese, Parmesan cheese, onion, garlic, beaten eggs, parsley, salt, pepper, and nutmeg. Mix well. Line a pie dish with the pre-made pie crust. Pour the spinach mixture into the pie crust. Bake in the preheated oven for 45-50 minutes, or until the filling is set and the crust is golden brown. Allow to cool slightly before serving. Slice and enjoy!

Prep Time: 15 minutes

Cook Time: 45 minutes

These sweet potato biscuits are perfect for brunch or any meal! They have a slightly sweet flavor and a tender texture, making them irresistible. Serve them with butter, jam, or alongside your favorite savory dishes.

Ingredients: 2 cups all-purpose flour. 1 tablespoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/4 cup cold unsalted butter, cubed. 1 cup mashed sweet potatoes about 2 medium sweet potatoes. 1/3 cup buttermilk. 2 tablespoons honey.

Instructions: Warm the oven up to 425F 220C. Mix the flour, baking powder, baking soda, and salt in a large bowl with a whisk. Add the cold butter to the flour mixture and use a pastry cutter or fork to cut it in until it looks like big crumbs. Add the mashed sweet potatoes, buttermilk, and honey to another bowl and mix them together. Add the sweet potato mixture to the flour mixture and mix it in just a little. Put some flour on a surface and gently knead the dough a few times until it comes together. Shape the dough into a round that is 1 inch thick. Cut biscuits out with a biscuit cutter and put them on a baking sheet that has been lined with parchment paper. Roll out scraps of dough again and cut out more biscuits until all of the dough is gone. Bake the cookies for 12 to 15 minutes, or until they turn golden brown. Enjoy while still warm!

Prep Time: 20 minutes

Cook Time: 15 minutes

This Tortellini Chickpea Pasta Salad is a delicious vegetarian meal that's great for people who want something quick and easy. It's a healthy salad that's full of colorful vegetables, tangy feta cheese, and soft tortellini. You can eat it for lunch or dinner.

Ingredients: 8 oz tortellini pasta. 1 can chickpeas, drained and rinsed. 1 cup cherry tomatoes, halved. 1/2 cup cucumber, diced. 1/4 cup red onion, thinly sliced. 1/4 cup black olives, sliced. 1/4 cup feta cheese, crumbled. 2 tablespoons fresh basil, chopped. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the tortellini. Run cold water over the drain and rinse. To make a salad, put cooked tortellini, chickpeas, cucumber, red onion, black olives, feta cheese, and fresh basil in a large bowl. Salt and pepper should be mixed with olive oil in a small bowl. Give the salad a gentle toss to coat it with the dressing. Put it in the fridge for at least 30 minutes before serving so the flavors can mix. Enjoy! Serve cold.

Prep Time: 15 minutes

Cook Time: 10 minutes

Lunch in Santa Barbara