I have such a hard time with lunch. I always have, even for my kids. I don’t love lunch unless it’s leftover dinner or unless it’s breakfast for lunch. But, if we have no leftovers and if I have had breakfast for breakfast and don’t want it again for lunch, I get kind of stuck. Some days my work schedule is such that I can eat a late breakfast and skip lunch altogether. Other days I have to eat lunch for lunch and I often just don’t know what to have.
This week I had one of those days. I’d done breakfast for breakfast and I was working from home so I had to eat lunch at home and there were no leftovers. I opened and closed the fridge a half dozen times, and the pantry closet never had anything new in it no matter how many times I looked.
Finally, I was completely starving.
I opened the fridge again, and I saw two things that struck my fancy that I hadn’t noticed before: leftover cooked bacon, and a fruit dip from my mom (one of my all-time faves) that had just a little bit left in the container. Somehow those two things came together in my head and I knew I had a fabulous little lunch in store for myself.
Along with the leftover bacon, I pulled out some cheddar cheese. With the dip I pulled out a kiwi. I went to my potato bin and got myself the biggest baked potato I could find and I threw it in the microwave until it was cooked through. I opened it up, put in some butter, mixed it around and put the bacon crumbled on top. Over that, I grated the cheddar cheese.
I then put the whole thing in the toaster oven on broil for just a few minutes. When I took it out, it was crispy and piping hot.
It was delicious. I was in heaven.
And then, my mom’s almond fruit dip…this dip is so good! It’s great on strawberries, or on pineapple or on kiwi or really on just about anything. We’ve done grapes and cantaloupe too, it’s yummy.
There was just enough left for me to make a little side dish for myself with the dip and a kiwi, although I could’ve skipped the kiwi. I’ve been known to eat this dip with a spoon. The kiwi was healthy though, right? Right.
It was perfect.
You too, can have my perfect lunch at your house!
Here is the recipe for my mom’s Almond Cream Dip, which according to my recipe card, she got from a 1982 issue of Good Housekeeping Magazine.
One 3 1/2 to 3 3/4 ounce vanilla instant pudding
1 cup milk
1 cup heavy whipping cream, whipped
1 tsp. almond extract
Prepare pudding using only one cup of milk.
Fold in whipped cream and almond extract.
Refrigerate if not served right away.
Enjoy! And tell me, what do you like to eat for lunch?