Kitchen Notes December 1 st - December 5 th

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Stephanie Lewis
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1 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 meal. Meal 1: This sandwich can be made the night before. Meal 2: This menu item is another great way to re-use chicken left overs! The entire lunch can be prepped and assembled the night before. Meal 3: This entire lunch can be prepped and assembled the night before. Family Sized 1: Make this soup 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. This is a great leftover to send in a thermos for lunch. Inside the Lunchbox: Meal 1- Avocado & Cheddar Sandwich Meal 2- Asian Samurai Meal 3- Hummus Pitas Family Sized 1- Crock Pot Enchilada Soup Family Sized 2- Chicken Broccoli Alfredo Pasta COPYRIGHT MOMables

Avocado & Cheddar Sandwich ¼ avocado 1 slice tomato (optional) 1 slice sharp cheddar cheese 2 slices whole grain bread 1. In a small bowl mash avocado. 2. Spread avocado mixture onto bread slices. 3.

2 Avocado & Cheddar Sandwich ¼ avocado 1 slice tomato (optional) 1 slice sharp cheddar cheese 2 slices whole grain bread 1. In a small bowl mash avocado. 2. Spread avocado mixture onto bread slices. 3. Top with sliced tomato, then cheddar cheese slice. 4. Close sandwich. MOM Tip: This sandwich can be made the night before. Gluten-Free Option: Use gluten-free bread or see resource guide for recipe.

Place BBQ in a small container for dipping. 3. Serve with fruit and veggies of your choice. MOM Tip: This menu item is another great way to re-use chicken left overs!

3 Asian Samurai In the MOMables kitchen we refer to skewers as swords. Kids love bringing swords to school! 2-4 sword skewers (see tip) Grilled chicken, cubed BBQ sauce, for dipping Fresh, snack sized or canned mandarins 1. Alternate poking chicken and mandarins. 2. Place BBQ in a small container for dipping. 3. Serve with fruit and veggies of your choice. MOM Tip: This menu item is another great way to re-use chicken left overs! The entire lunch can be prepped and assembled the night before. These swords are actually Starbucks hot drink toppers (can you tell I frequent Starbucks often?). They are flexible, and kids can t get hurt with them (unlike toothpicks; which many schools ban). Vegetarian Option: Substitute chicken for grilled tofu or your favorite protein. Or substitute chicken for vegetables and add a protein on the side. MOMables

4 Hummus Pitas You can purchase store bought hummus or make your own with our easy recipe below. 1-2 Tablespoons hummus (store bought or recipe below) 1-2 mini pitas (or regular sized) 1-2 lettuce leaves (inside or outside of pita) Shredded carrots 1. Open pita halves to allow filling. 2. Fill with lettuce and carrots. 3. Scoop 1-2 Tablespoons of hummus in each pita pocket. For Homemade Hummus: 15oz can garbanzo beans (chickpeas), drained and rinsed 3 Tablespoons sesame tahini 1 garlic clove ¼ cup extra virgin olive oil ½ teaspoon ground cumin Juice of 1 lemon ½ teaspoon salt Hummus Combine all ingredients in food processor and mix until it becomes a thick spread. Add 1-2 Tablespoons of water if it s too thick for your taste. Refrigerate up to 2 weeks. MOM Tip: This entire lunch can be prepped and assembled the night before. Gluten-Free Option: Use gluten-free pita or see resource guide for recipe.

Crock Pot Chicken Enchilada Soup Family Sized 3 Tablespoons butter 3 Tablespoons flour ½ cup chicken broth 2 cups milk 1 15oz can black beans, rinsed and drained 1 14.

5 Crock Pot Chicken Enchilada Soup Family Sized 3 Tablespoons butter 3 Tablespoons flour ½ cup chicken broth 2 cups milk 1 15oz can black beans, rinsed and drained oz can Rotel diced tomatoes and jalapenos 1 package (10oz) frozen corn ½ cup onion, chopped ½ cup bell pepper, diced (optional) 1 10oz can enchilada sauce 2 whole chicken breasts 1 cup shredded Monterrey Jack cheese 1. Melt butter in a saucepan over medium-low heat. Stir in flour; keep stirring until smooth and bubbly. 2. Remove from heat and add the chicken broth and ½ cup milk, a little at a time, stirring to keep smooth. Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens. 3. In a large bowl, whisk together the enchilada sauce and chicken broth mixture. Gradually whisk in remaining milk until smooth. Set aside. 4. In a crockpot, combine drained beans, tomatoes, corn, onion, and bell pepper. Place the chicken breasts on top of the mixture. Pour sauce mixture over ingredients in cooker. Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours. 5. When you are ready to serve, remove chicken and cut or shred into bite-sized pieces. 6. Add chicken back into the soup, mix together. Top with cheese, slices of avocado, sour cream, crushed tortilla chips, etc. MOM Tip: Make this soup for dinner one night for the whole family and pack leftovers for a thermos lunch the next day. Gluten-Free Option: Use all-purpose gluten free flour instead of all-purpose. Vegetarian Option: Omit chicken and use vegetable brother instead of chicken broth.

6 Chicken Broccoli Alfredo Pasta Family Sized 1 box penne pasta 1 16oz jar alfredo sauce 2 cups cooked chicken, shredded 2 cups cooked broccoli, chopped 1 cup shredded cheddar cheese 1/4 cup shredded parmesan 1. Pre-heat oven to 350 degrees. 2. Cook pasta according to package instructions. 3. In a large bowl, mix alfredo sauce, chicken, broccoli, and cheeses. 4. Add to cooked pasta and stir until well mixed. 5. Grease 9x13 baking dish with butter or cooking spray. Pour pasta into dish. 6. Cover with foil and bake 35 minutes until heated through. MOM Tip: This is a delicious family sized meal that would also make excellent leftovers for lunches. This is a great leftover to send in a thermos for lunch. Gluten-Free Option: Use gluten-free pasta. Vegetarian Option: Omit chicken.

7 Weekly Menu Lunch item Ingredients Directions ¼ avocado 1 slice tomato (optional) 1 slice sharp cheddar cheese 2 slices whole grain bread Avocado & Cheddar Sandwich Asian Samurai Hummus Pitas Crock Pot Enchilada Soup 2-4 sword skewers (see tip) Grilled chicken, cubed BBQ sauce, for dipping Fresh, snack sized or canned mandarins 1-2 Tablespoons hummus (store bought or recipe below) 1-2 mini pitas (or regular sized) 1-2 lettuce leaves (inside or outside of pita) Shredded carrots 3 Tablespoons butter 3 Tablespoons flour ½ cup chicken broth 2 cups milk 1 15oz can black beans, rinsed and drained oz can Rotel diced tomatoes and jalapenos 1 package (10oz) frozen corn ½ cup onion, chopped ½ cup bell pepper, diced (optional) 1 10oz can enchilada sauce 2 whole chicken breasts 1 cup shredded Monterrey Jack cheese 1. In a small bowl mash avocado. 2. Spread avocado mixture onto bread slices. 3. Top with sliced tomato, then cheddar cheese slice. 4. Close sandwich. 1. Alternate poking chicken and mandarins. 2. Place BBQ in a small container for dipping. 3. Serve with fruit and veggies of your choice. 1. Open pita halves to allow filling. 2. Fill with lettuce and carrots. 3. Scoop 1-2 Tablespoons of hummus in each pita pocket. 1. Melt butter in a saucepan over medium-low heat. Stir in flour; keep stirring until smooth and bubbly. 2. Remove from heat and add the chicken broth and ½ cup milk, a little at a time, stirring to keep smooth. Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens. 3. In a large bowl, whisk together the enchilada sauce and chicken broth mixture. Gradually whisk in remaining milk until smooth. Set aside. 4. In a crockpot, combine drained beans, tomatoes, corn, onion, and bell pepper. Place the chicken breasts on top of the mixture. Pour sauce mixture over ingredients in cooker. Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours. 5. When you are ready to serve, remove chicken and cut or shred into bite-sized pieces. 6. Add chicken back into the soup, mix together. Top with cheese, slices of avocado, sour cream, crushed tortilla chips, etc. Chicken Broccoli Alfredo Pasta 1 box penne pasta 1 16oz jar alfredo sauce 2 cups cooked chicken, shredded 2 cups cooked broccoli, chopped 1 cup shredded cheddar cheese 1/4 cup shredded parmesan 1. Pre-heat oven to 350 degrees. 2. Cook pasta according to package instructions. 3. In a large bowl, mix alfredo sauce, chicken, broccoli, and cheeses. 4. Add to cooked pasta and stir until well mixed. 5. Grease 9x13 baking dish with butter or cooking spray. Pour pasta into dish. 6. Cover with foil and bake 35 minutes until heated through. 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 ¼ avocado 1 1 slice tomato (optional) lettuce leaves 3 Shredded carrots ½ c. onion ½ cup bell pepper (optional) 2 c. broccoli Deli/Meats 2,, Grilled chicken, cubed + 2 whole chicken breasts + 2 c. cooked chicken Bakery 1 2 slices whole grain bread mini pitas Dairy & Refrigerated 1 1 slice sharp cheddar cheese T. hummus 3 T. butter 2 c. milk 1 cup shredded Monterrey Jack cheese 1 c. shredded cheddar cheese ¼ c. shredded parmesan cheese Frozen 1 10oz pkg. frozen corn Canned/Bottled/Packaged 2 BBQ sauce 2 Fresh, snack sized, or canned mandarins ½ c. chicken broth 1 15oz can black beans oz can Rotel diced tomatoes with jalapenos 1 10oz can enchilada sauce 1 box penne pasta 1 16oz jar alfredo sauce Staples 3 T. flour

Kitchen Notes October 13 th - October 17 th

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