Kitchen Notes January 6th - January 10th

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1 Kitchen Notes January 6th - January 10th Below are some kitchen tips to save you time and help you plan for the week ahead. Happy Lunch Making! Time saving tips: Lunch 1: You can prepare these the night before. In the morning, you can heat them up, or package in container directly. They should be room temperature by lunch. Lunch 2: Make pancakes for dinner. Double recipe if you think you might need extras. An electric griddle will make pancake cooking much faster. In the morning, toast pancakes, spread cream cheese and pack in lunch box. Lunch 3: This sandwich can be made ahead of time. If you are worried about the bread becoming soggy, add the tomato slice right before packing. Lunch 4: This entire lunch can be made ahead of time. This is a great way to use your thermos and let your kiddos enjoy a hot lunch. Lunch 5: Make this salad for the entire family to enjoy one night, double the recipe, and use leftovers for lunches. You can refrigerate this salad for up to 3 days. It s a great dish to have on hand for busy days when you need a quick bite to eat. Inside the Lunchbox: Lunch 1- Apple Cheddar Crescent Rolls Lunch 2- Blueberry Pancake Sandwiches Lunch 3- Honey Mustard Chicken Sandwich Lunch 4- Chipotle Black Bean, Corn, & Rice Bowl Lunch 5/Family Sized- Greek Tortellini Salad MOMables

2 Apple Cheddar Crescent Rolls Yields 8: 2-3 Lunches 1 can (8oz) Pillsbury Simply Crescent Rolls OR homemade crescent rolls 4oz sharp cheddar cheese, cut into 8 slices 2 small apples, thinly sliced 1. Heat oven to 375 F. Line cookie sheet with foil or cooking parchment paper. 2. Separate dough into 8 triangles. Place 1 cheese slice and several apple slices on wide end of each triangle. Roll up, starting at shortest side of triangle. Place rolls point side down on cookie sheet; curve into crescent shape. 3. Bake 10 to 12 minutes or until golden brown. Serve warm. Gluten-Free Option: Use gluten free bread or see resource guide for recipe. MOMables

3 Blueberry Pancake Sandwiches For Pancakes: 1 cup flour 1 Tablespoon baking powder 1 teaspoon sugar 1/4 teaspoon salt 2/3 cup milk 1/3 cup vanilla Greek yogurt 1 large egg, lightly beaten 1 pint blueberries For Sandwich Assembly: Whipped cream cheese 1. Whisk together flour, baking powder, sugar and salt in a medium bowl. 2. Whisk together milk, yogurt, and egg in another bowl until smooth; add to flour mixture, stirring just until combined. 3. Heat a large nonstick skillet or griddle coated with cooking spray over medium heat. 4. Pour 1/4 cup batter onto skillet for each pancake and sprinkle blueberries over batter. 5. Cook 2 minutes or until bubbles form on the top. Flip and cook 2 minutes or until cooked through. 6. Spread 1-1 1/2 Tablespoons whipped cream cheese between 2 pancakes. Pack in lunch box with fresh fruit. Gluten-Free Option: See resource guide for basic pancake recipe, add blueberries. MOM Tip: Make pancakes for dinner. Double recipe if you think you might need extras. An electric griddle will make pancake cooking much faster. In the morning, toast pancakes, spread cream cheese and pack in lunch box.

4 Honey Mustard Chicken Sandwich 1 Tablespoon honey mustard 2 slices whole wheat bread 2-3 slices thinly sliced deli roasted chicken 1 slice American cheese 1 leaf green leaf lettuce ¼ medium tomato, sliced 1. Spread about ½ Tablespoon mustard over each slice of bread. 2. Layer chicken, cheese, lettuce, and tomato. 3. Top with remaining slice of bread. Gluten-Free Option: Use gluten-free bread or see resource guide for recipe. Vegetarian Option: Replace chicken with hard-boiled egg sliced. MOMables

5 Chipotle Black Bean, Corn, & Rice Bowl Serves 2 1 Tablespoon olive oil ½ medium onion 1 green pepper ½ cup corn kernels ½ cup black beans (drained and rinsed if using canned) 1 chipotle pepper in adobo sauce 1-2 Tablespoons of adobo sauce 1 cup brown rice, cooked Optional Toppings: Sour Cream Cilantro Lime 1. In a medium skillet, heat olive oil over medium heat. Dice onion and add to olive oil. Let onion cook until fragrant, 3-4 minutes. Stir in diced pepper and continue to cook for 2-3 more minutes. Stir in corn, black beans, chipotle pepper, and adobo sauce. Continue to cook until corn and black beans are warm, another 2-3 minutes. 2. Place rice in bowls and add black bean mixture. Top with your favorite toppings. MOM Tip: Know your kids heat limits. If they do not tolerate spicy foods well, consider omitting the chipotle pepper and using less adobo sauce. Pack this rice bowl in a thermos after warming.

6 Greek Tortellini Salad Family Sized, serves (20oz) package refrigerated cheese tortellini 1 1/2 cups grape tomatoes, cut in half 1 large cucumber, chopped 1 cup Kalamata olives, pit removed and chopped 3/4 cup crumbled feta cheese For the Dressing: 1/4 cup extra virgin olive oil 3 Tablespoons red wine vinegar 1 clove garlic, minced 1/2 teaspoon dried oregano Salt and pepper, to taste 1. Bring a large pot of salted water to a boil. Cook the tortellini according to the package directions. Drain the tortellini and rinse with cold water. 2. Place the tortellini in a large bowl. Add the tomatoes, cucumber, olives, and feta cheese. 3. In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, salt, and pepper. Pour the dressing over the salad and stir until salad is well coated. Serve immediately or place in the refrigerator. Gluten-Free Option: Use gluten free tortellini. MOM Tip: This salad will keep in the fridge for up to 3 days.

7 Weekly Menu Lunch item Ingredients Directions 1 can (8oz) Pillsbury Simply Crescent Rolls OR homemade crescent rolls Apple Cheddar Crescent Rolls Blueberry Pancake Sandwiches Honey Mustard Chicken Sandwich Chipotle Black Bean, Corn, & Rice Bowl 4oz sharp cheddar cheese, cut into 8 slices 2 small apples, thinly sliced For Pancakes: 1 cup flour 1 Tablespoon baking powder 1 teaspoon sugar 1/4 teaspoon salt 2/3 cup milk 1/3 cup vanilla Greek yogurt 1 large egg, lightly beaten 1 pint blueberries For Sandwich Assembly: Whipped cream cheese 1 Tablespoon honey mustard 2 slices whole wheat bread 2-3 slices thinly sliced deli roasted chicken 1 slice American cheese 1 leaf green leaf lettuce ¼ medium tomato, sliced 1 Tablespoon olive oil ½ medium onion 1 green pepper ½ cup corn kernels ½ cup black beans (drained and rinsed if using canned) 1 chipotle pepper in adobo sauce 1-2 Tablespoons of adobo sauce 1 cup brown rice, cooked Optional Toppings: Sour Cream Cilantro Lime 1. Heat oven to 375 F. Line cookie sheet with foil or cooking parchment paper. 2. Separate dough into 8 triangles. Place 1 cheese slice and several apple slices on wide end of each triangle. Roll up, starting at shortest side of triangle. Place rolls point side down on cookie sheet; curve into crescent shape. 3. Bake 10 to 12 minutes or until golden brown. Serve warm. 1. Whisk together flour, baking powder, sugar and salt in a medium bowl. 2. Whisk together milk, yogurt, and egg in another bowl until smooth; add to flour mixture, stirring just until combined. 3. Heat a large nonstick skillet or griddle coated with cooking spray over medium heat. 4. Pour 1/4 cup batter onto skillet for each pancake and sprinkle blueberries over batter. 5. Cook 2 minutes or until bubbles form on the top. Flip and cook 2 minutes or until cooked through. 6. Spread 1-1 1/2 Tablespoons whipped cream cheese between 2 pancakes. Pack in lunch box with fresh fruit. 1. Spread about ½ Tablespoon mustard over each slice of bread. 2. Layer chicken, cheese, lettuce, and tomato. 3. Top with remaining slice of bread. 1. In a medium skillet, heat olive oil over medium heat. Dice onion and add to olive oil. Let onion cook until fragrant, 3-4 minutes. Stir in diced pepper and continue to cook for 2-3 more minutes. Stir in corn, black beans, chipotle pepper, and adobo sauce. Continue to cook until corn and black beans are warm, another 2-3 minutes. 2. Place rice in bowls and add black bean mixture. Top with your favorite toppings. Greek Tortellini Salad 1 (20oz) package refrigerated cheese tortellini 1 1/2 cups grape tomatoes, cut in half 1 large cucumber, chopped 1 cup Kalamata olives, pit removed and chopped 3/4 cup crumbled feta cheese For the Dressing: 1/4 cup extra virgin olive oil 3 Tablespoons red wine vinegar 1 clove garlic, minced 1/2 teaspoon dried oregano Salt and pepper, to taste 1. Bring a large pot of salted water to a boil. Cook the tortellini according to the package directions. Drain the tortellini and rinse with cold water. 2. Place the tortellini in a large bowl. Add the tomatoes, cucumber, olives, and feta cheese. 3. In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, salt, and pepper. Pour the dressing over the salad and stir until salad is well coated. Serve immediately or place in the refrigerator. Printer Friendly Menu

8 Shopping List Lunch Items Only Lunch # Grocery Item Other Groceries Fresh Produce 1-5 Fresh fruit for the lunch box 1-5 Fresh lunch box veggies 1 Apples 2 Blueberries 3 Green leaf lettuce 3 Tomato 4 Onion 4 Green pepper 5 Grape tomatoes 5 Cucumber 5 Garlic Deli Meats 3 Deli roasted chicken Dairy & Refrigerated 1 1 can (8oz) crescent rolls 1 Cheddar cheese 2 Milk 2 Vanilla Greek yogurt 2 Eggs 2 Whipped cream cheese 3 American cheese slices 5 Cheese tortellini (20oz pkg.) 5 Crumbled feta cheese Bakery 3 Whole wheat bread Frozen Items Canned/Bottled/Packaged 3 Honey mustard 4 Corn 4 Black beans 4 Chipotle peppers in adobo sauce 4 Brown rice 5 Kalamata olives Staples 2 Flour 2 Baking powder 2 Sugar 2 Salt 4, 5 Olive oil 5 Red wine vinegar 5 Oregano