It's Lunchtime

Thes week for Eat. Live. Be we are talking about lunches. 

I'm pretty good about taking my lunch to work.  First off, it's cheaper.  Secondly, it's healthier.  I'm not fancy with my lunches but quite often get comments of "That looks so good!"  What are they commenting on?  Well...seriously......salads!  Yep, I can make a pretty mean salad.  Usually, I use either spinach or romaine.  Then I top it with tomatoes, olives, cottage cheese and/or hummus.  Then I'll add whatever other deliciousness that I have including cucumbers, onions, bell pepper, apples, berries, or any leftover veggies.  If I have squash or eggplant hanging around I somestimes use that, too.  If avacados are on sale then I may put those on there.  Sometimes I'll go for a Mexican theme and use refried beans and salsa with yogurt (Greek).  Usually this salad does have apples on it.  If I don't take a salad then I'll usually take a wrap.  Sometimes it's an avacado wrap, other times a Mexican wrap with refried beans.  Other times I do a fully veggie and hummus wrap.  All of them are delicious and quick and simple to make.  That is key for me!  I typically make my lunch the night before so that the next morning all I have to do is grab it. 

Speaking of simple, that's what these cookies are!  They are the second selection from my new cookbook.  The reason I chose to make them was...it's all I had the ingredients for and I didn't want to go to the store!  HA!  They remind me of a sugar cookie recipe (I thought I had made it on here but apparently not.  I'll have to sometime) that I've made before with butter and oil.  It lends to a pretty sandy cookie...seems to be a trend but I like it!  These were well received on call despite there simplicity.

Sugar Crinkles from Southern Living Incredible Cookies
1 cup shortening
1 1/2 cups sugar
2 large eggs
1 teaspoon lemon juice
1 teaspoon vanilla extract
2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup (I had to have used more) sugar

Cream shortening and sugar at medium speed until fluffy.  Add eggs, lemon, and vanilla.  Mix in dry ingredients.  Chill.  Preheat oven to 350.  Roll dough into 1-inch balls, roll in sugar and place on baking stones.  Cooke for 8-9 minutes or until just starting to turn golden.  Cool for 1-2 minutes then move to cooling racks.