Did you miss me? Probably not, because either a) you rarely come to this site; or b) you were one of my loyal followers which means you were also probably one of the friends or family riding the waves alongside me on a Mexican Rivera cruise last week (there was 50 of us total for my brother's wedding along the Carnival Splendor).
We got in last night, unpacked, and headed straight to bed. Since the life of a social media consultant is not the most lucrative position in the world, I'm pretty cautious about our spending, and made sure we did not spend a penny on groceries for the week and half prior to the cruise. So late this morning, when I realized I hadn't eaten anything more than a frozen springroll in 24 hours, I opened the fridge for some grub and this is what I found:
The story in the pantry was not much better...
Now, at this point, most people would have chosen to hit the Jack 'n the Box, Starbucks, or Deli for lunch. But after a solid week of processed food and take out, I'm three pounds heavier and feel like crap, so no take out for me.
Luckily, I have a secret talent: Making creative food concoctions from practically nothing. Case and point? What do you do with pepper jack cheese, Parmesan, olive oil, a can of soup, and two slices of bread? Make an olive oil pepper jack panini with tomoto soup! And to be honest, this may have been my favorite grilled cheese sandwich EVER!
Olive Oil Pepper Jack Panini
Ingredients:
Italian Bread (100 calories/slice)
Olive Oil (I have a Misto so I can use sparingly)
Pepper Jack Cheese
Specialty Salt granules (I have a seasoning salt blend from Savory Spice Shop that I LOVE)
Can of Tomato Soup
Pepper (from a mill)
Parmesan Cheese
Spritz the olive oil lightly over the inside of two pieces of bread. Add the pepper jack cheese, and salt granules and make into a sandwich, oiled sides in. Coat your pan with a light coating of olive oil and cook over medium high heat until pan is warm. Add sandwich and cook approx. three minutes on each side. Meanwhile, heat up tomato soup. Top with fresh pepper and Parmesan. Easy, delicious, and not-too-bad-for-you lunch.
We got in last night, unpacked, and headed straight to bed. Since the life of a social media consultant is not the most lucrative position in the world, I'm pretty cautious about our spending, and made sure we did not spend a penny on groceries for the week and half prior to the cruise. So late this morning, when I realized I hadn't eaten anything more than a frozen springroll in 24 hours, I opened the fridge for some grub and this is what I found:
Luckily, I have a secret talent: Making creative food concoctions from practically nothing. Case and point? What do you do with pepper jack cheese, Parmesan, olive oil, a can of soup, and two slices of bread? Make an olive oil pepper jack panini with tomoto soup! And to be honest, this may have been my favorite grilled cheese sandwich EVER!
Ingredients:
Italian Bread (100 calories/slice)
Olive Oil (I have a Misto so I can use sparingly)
Pepper Jack Cheese
Specialty Salt granules (I have a seasoning salt blend from Savory Spice Shop that I LOVE)
Can of Tomato Soup
Pepper (from a mill)
Parmesan Cheese
Spritz the olive oil lightly over the inside of two pieces of bread. Add the pepper jack cheese, and salt granules and make into a sandwich, oiled sides in. Coat your pan with a light coating of olive oil and cook over medium high heat until pan is warm. Add sandwich and cook approx. three minutes on each side. Meanwhile, heat up tomato soup. Top with fresh pepper and Parmesan. Easy, delicious, and not-too-bad-for-you lunch.
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