Kitchen Notes October 13 th - October 17 th

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Aileen Jackson
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1 Kitchen Notes October 13 th - October 17 th Unless otherwise noted at the top of the recipe, every lunch meal is for a single serving. Ingredients in the shopping list reflect the servings for that particular meal. Meal 1: This entire lunch can be prepped and assembled the night before. Meal 2: The ingredients for this lunch can be prepped and assembled the night before. Meal 3: Make pancakes ahead of time and freeze them for up to 2 months. In the morning, microwave for seconds and put it through one round in the toaster oven before packing them in the lunch box. Family Sized 1: Make this chili for dinner one night for the whole family and pack leftovers for a thermos lunch the next day. Family Sized 2: This is a delicious family sized meal that would also make excellent leftovers for lunches. Just warm these up in the morning. If your container is stainless steel they should remain room temp for lunch. Inside the Lunchbox: Meal 1- BBQ Chicken Swords Meal 2- Cobb Salad Lettuce Wraps Meal 3- Sunday Brunch Family Sized 1- Chili Recipe Family Sized 2- Chicken Parmesan COPYRIGHT MOMables

2 BBQ Chicken Swords In the MOMables kitchen we refer to skewers as swords. My kids love bringing swords to school! 2-4 sword skewers (see tip) 4oz grilled chicken breast, cubed 1/4 cup cherry tomatoes 1oz cheese, cubed (optional) 1 Tablespoon BBQ sauce 1. Alternate poking chicken, tomatoes and cheese on the swords. 2. Serve with fruit and veggies of your choice. 3. Store BBQ sauce in a small lidded container. MOM Tip: These swords are actually Starbucks hot drink toppers. They are flexible and kids can t get hurt with them (unlike toothpicks; which many schools ban). You can also get soft bento picks over in the MOMables Store. Always use the best deli meats available to you and nitrate free when found. For bigger appetites, serve with a grain free roll, scone, muffin, or a smoothie. This entire lunch can be prepped and assembled the night before.

Cobb Salad Lettuce Wraps Makes 2 Lunches 2 Tablespoons Italian dressing 2 bacon slices, cooked crispy and crumbled 4 leaves iceberg lettuce, outer leaves discarded 2oz smoked deli turkey breast

3 Cobb Salad Lettuce Wraps Makes 2 Lunches 2 Tablespoons Italian dressing 2 bacon slices, cooked crispy and crumbled 4 leaves iceberg lettuce, outer leaves discarded 2oz smoked deli turkey breast slices, sliced into bite sized pieces ½ cup cherry tomatoes, sliced in half ½ avocado, pitted and cubed ¼ small red onion, finely diced (optional) 1-2 Tablespoons crumbled blue cheese 1. Carefully separate lettuce leaves from head (do not tear) to use as wraps. 2. In a bowl, mix all ingredients until well combined. 3. Place 1 lettuce leaf inside another to create 2 (2-layered) wraps; fill with about 1/4 cup salad mixture. MOM Tip: Have bigger kids and need this to be more substantial? Shred the lettuce and turn this into a wrap inside a grain free tortilla. The ingredients for this lunch can be prepped and assembled the night before.

Sunday Brunch 1-2 grain free pancakes 1 egg, omelet or scrambled 1 slice of bacon or ham, cooked Pure maple syrup (optional) 1. Cook eggs according to preference.

Bacon and pancakes can be at room temperature. 5. Serve with fruit and yogurt or cottage cheese & maple syrup.

4 Sunday Brunch 1-2 grain free pancakes 1 egg, omelet or scrambled 1 slice of bacon or ham, cooked Pure maple syrup (optional) 1. Cook eggs according to preference. 2. While you are cooking eggs, toast pancakes. 3. Cook slice of bacon. Dry excess grease. 4. After you scramble eggs store them immediately in a preheated thermos. Bacon and pancakes can be at room temperature. 5. Serve with fruit and yogurt or cottage cheese & maple syrup. MOM Tip: Make pancakes ahead of time and freeze them for up to 2 months. In the morning, microwave for seconds and put it through one round in the toaster oven before packing them in the lunch box. MOMables

Paleo Chili Recipe Yields: 6 servings 1½lbs ground beef 2 cloves garlic, chopped 2 Tablespoons oil 1 large onion, diced 1 stalk celery, chopped 4 large carrots, peeled and diced 2-3 zucchinis, diced

5 Paleo Chili Recipe Yields: 6 servings 1½lbs ground beef 2 cloves garlic, chopped 2 Tablespoons oil 1 large onion, diced 1 stalk celery, chopped 4 large carrots, peeled and diced 2-3 zucchinis, diced 2 Tablespoons chili powder 1 teaspoon ground cumin 1 teaspoon oregano 1 teaspoon salt ¼ teaspoon cayenne pepper (optional) 15oz can tomato puree 15oz can diced tomatoes 1. In a skillet or 5-6 quart large cast iron pot, brown beef and garlic. Cook over medium heat until beef is thoroughly cooked and browned. Drain off excess fat, set aside. 2. Add oil, onions, celery, carrots, and seasonings to the skillet and cook until translucent over medium high heat, about 5-7 minutes. Once onions are golden and veggies are midway cooked, add zucchinis and cook for 2 minutes making sure you stir everything well. 3. Add cooked beef back into the pot, tomatoes, tomato sauce, and stir well. Bring everything to a boil, stirring frequently, reduce heat and simmer for 20 minutes. 4. Check on the mixture every so often and stir. Serve immediately. MOM Tip: Make this chili for dinner one night for the whole family and pack leftovers for a thermos lunch the next day.

6 Chicken Parmesan Serves boneless skinless chicken breasts 2 cups almond meal 1 ½ Tablespoons Italian seasoning 2 teaspoons salt 2 teaspoons garlic powder 2 eggs, whisked 4-5 Tablespoons grated parmesan cheese (optional) 1. Preheat oven to Dip chicken breasts into whisked eggs. 3. Dip chicken into dry mixture (almond meal, Italian seasoning, salt, garlic powder). 4. Bake in oven for minutes. 5. Take out chicken and top with Parmesan cheese. Place back in oven for 2 minutes. MOM Tip: You can serve this with spaghetti squash and tomato sauce. This is a delicious family sized meal that would also make excellent leftovers for lunches. Just warm these up in the morning. If your container is stainless steel they should remain room temp for lunch.

7 Weekly Menu Lunch item Ingredients Directions BBQ Chicken Swords Cobb Salad Lettuce Wraps Sunday Brunch Chili Recipe Chicken Parmesan 2-4 sword skewers (see tip) 4oz grilled chicken breast, cubed 1/4 cup cherry tomatoes 1oz cheese, cubed (optional) 1 Tablespoon BBQ sauce 2 Tablespoons Italian dressing 2 bacon slices, cooked crispy and crumbled 4 leaves iceberg lettuce, outer leaves discarded 2oz smoked deli turkey breast slices, sliced into bite sized pieces ½ cup cherry tomatoes, sliced in half ½ avocado, pitted and cubed ¼ small red onion, finely diced (optional) 1-2 Tablespoons crumbled blue cheese 1-2 grain free pancakes 1 egg, omelet or scrambled 1 slice of bacon or ham, cooked Pure maple syrup (optional) 1½lbs ground beef 2 cloves garlic, chopped 2 Tablespoons oil 1 large onion, diced 1 stalk celery, chopped 4 large carrots, peeled and diced 2-3 zucchinis, diced 2 Tablespoons chili powder 1 teaspoon ground cumin 1 teaspoon oregano 1 teaspoon salt ¼ teaspoon cayenne pepper (optional) 15oz can tomato puree 15oz can diced tomatoes 3-4 boneless skinless chicken breasts 2 cups almond meal 1 ½ Tablespoons Italian seasoning 2 teaspoons salt 2 teaspoons garlic powder 2 eggs, whisked 4-5 Tablespoons grated parmesan cheese (optional) 1. Alternate poking chicken, tomatoes and cheese on the swords. 2. Serve with fruit and veggies of your choice. 3. Store BBQ sauce in a small lidded container. 1. Carefully separate lettuce leaves from head (do not tear) to use as wraps. 2. In a bowl, mix all ingredients until well combined. 3. Place 1 lettuce leaf inside another to create 2 (2- layered) wraps; fill with about 1/4 cup salad mixture. 1. Cook eggs according to preference. 2. While you are cooking eggs, toast pancakes. 3. Cook slice of bacon. Dry excess grease. 4. After you scramble eggs store them immediately in a preheated thermos. Bacon and pancakes can be at room temperature. 5. Serve with fruit and yogurt or cottage cheese & maple syrup. 1. In a skillet or 5-6 quart large cast iron pot, brown beef and garlic. Cook over medium heat until beef is thoroughly cooked and browned. Drain off excess fat, set aside. 2. Add oil, onions, celery, carrots, and seasonings to the skillet and cook until translucent over medium high heat, about 5-7 minutes. Once onions are golden and veggies are midway cooked, add zucchinis and cook for 2 minutes making sure you stir everything well. 3. Add cooked beef back into the pot, tomatoes, tomato sauce, and stir well. Bring everything to a boil, stirring frequently, reduce heat and simmer for 20 minutes. 4. Check on the mixture every so often and stir. Serve immediately. 1. Preheat oven to Dip chicken breasts into whisked eggs. 3. Dip chicken into dry mixture (almond meal, Italian seasoning, salt, garlic powder). 4. Bake in oven for minutes. 5. Take out chicken and top with Parmesan cheese. Place back in oven for 2 minutes. Printer Friendly Menu

8 Shopping List Lunch Items Only Lunch # Grocery Item Other Groceries Fresh Produce 1- Fresh fruit for the lunch box 1- Fresh lunchbox veggies 1, 2 ¼ c. cherry tomatoes + ½ c. 2 4 leaves iceberg lettuce 2 ½ avocado 2 ¼ small red onion 2 cloves garlic 1 large onion 1 stalk celery 4 large carrots 2-3 zucchini Deli/Meats 1 4oz grilled chicken breast 2, 3 2 bacon slices oz smoked deli turkey breast slices 11/2lbs ground beef 3-4 boneless skinless chicken breasts Homemade Bakery grain free pancakes Dairy & Refrigerated 1 1oz cheese, cubed T. crumbled blue cheese 3, 1 egg T. grated Parmesan cheese (optional) Frozen Canned/Bottled/Packaged 1 1 T. BBQ sauce 2 2 T. Italian dressing 3 Pure maple syrup (optional) 15oz can tomato puree 15oz can diced tomatoes Staples 2 T. oil 2 T. chili powder 1 t. ground cumin 1 t. oregano ¼ t. cayenne pepper (optional) 2 c. almond meal 1 ½ t. Italian seasoning 2 t. garlic powder

Kitchen Notes December 1 st - December 5 th

Kitchen Notes December 1 st - December 5 th Unless otherwise noted at the top of the recipe, every lunch meal is for a single serving. Ingredients in the shopping list reflect the servings for that particular