Desktop Dining Done Right
Need a healthy meal option to eat while at work? Want to do most of the prep work ahead of time, so you can save time in the morning before you head out the door?
Plain Yogurt, vegetables (of your choice), olive oil, cheese cloth, rosemary seasoning, 2 slices of bread, 1 slice of cheese (cheddar)
Cream cheese preparation: Prepare the cream cheese 24 hours
beforehand. While over the sink, place cheesecloth over the top of the yogurt container. Flip the container over so that the yogurt dumps onto the cheesecloth (some liquid will drain out into the sink).
Hang the cheesecloth (with the yogurt in it) in the refrigerator placing the yogurt container beneath it to collect the liquids that come out. Leave for 24 hours.
Vegetable preparation: This step can be done when the cheesecloth is hung. Preheat the oven to 350 degrees. Place a layer of tinfoil over a cooking pan. Slice vegetables to 1/4 inch slices. Place as many veggies can fit onto the tinfoil as possible (save the rest for the next round). Lightly pour olive oil over the vegetables (making sure not to coat the veggies entirely in oil). Next sprinkle rosemary over the vegetables. Place pan into the oven for 20 minutes. Remove from
the oven, flip each vegetable (using a fork) and return the pan to the oven for another 20 minutes (40 minutes total). Remove them from the oven (cook the remaining vegetables the same way) and store for later use.
Sandwich preparation: Toast 2 slices of bread. Place 1 slice of cheese on one slice of bread. Dump the liquids out of the container underneath the cheesecloth. Remove the yogurt (that is now cream cheese like) from the cheesecloth by plopping it into the container once the liquids have been dumped out of the container. Smear the cream cheese on the second slice of bread. Pile veggies in the middle and pack for lunch!