Lunchtime at work is supposed to be a time for refreshment and relaxation; however, on some days, it seems just like more work. Another sandwich? Terrific. I’ll add it to the other 10,000 I’ve eaten in my life already. Another container of yogurt? Fabulous. If only the lunchroom gods would shine upon me and there will be a clean spoon available in the silverware drawer instead of challenging me to eat yogurt with a fork, once again.So, when I saw recipe for Potato, Chicken, and Fresh Pea Salad in this month’s Cooking Light, I felt like lunch could be reborn! I made the recipe over the weekend and it came together quickly and easily thanks to the precooked and chopped chicken. The resulting dish filled the kitchen with an appetizing aroma thanks to the dressing of mustard, onions, and French-style seasonings. Eating it the next day during lunch was a welcome break from the sandwich monotony! With chicken and potatoes to add substance, snap peas to give it a crunchy texture, and a flavorful dressing to punch up the taste, I would recommend this salad for lunches or potlucks! One thing to note, if your job requires interacting with people, you might want to pack a breath mint along with this in your lunch. Gotta love onions!Weeknight meals can also fall into a rut and this weekend’s new recipe, Chicken Tamale Casserole, was a delicious remedy for dinner boredom. The bottom layer, made of corn bread, diced chilies, and cream corn, was baked and then topped with enchilada sauce, shredded chicken and cheese. The combination of flavors and textures was very satisfying and we will be making this again soon!