Kitchen Notes February 9 th - February 13 th

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Jessica Neal
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1 Kitchen Notes February 9 th - February 13 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: You can make salad ahead of time and fill wraps in the morning. You can also make wraps the night before, store in an airtight container, and cut in the morning. Meal 2: Cook the sausage the night before and re-heat in the morning. Meal 3: You can family-size this meal and save leftovers for lunch. Family Sized 1: If you have extra time you can prepare extra crescents and freeze uncooked for another time. Bake according to directions or until golden brown. If you make these the night before, you can heat up in the morning or package in container directly. Family Sized 2: This is a delicious family sized meal that would also make excellent leftovers for lunches. Inside the Lunchbox: Meal 1- Salmon Salad Wraps Meal 2- Ballpark Lunch Meal 3- Asian Stir-fry over Rice Family Sized 1- Crescent Pizza Family Sized 2- Spinach Tomato Tortellini COPYRIGHT MOMables

Salmon Salad Wraps Serves 2-3 1 14oz can salmon ¼ cup mayonnaise ½ teaspoon lemon pepper seasoning 3 wraps/tortillas Chopped lettuce (optional) 1. Drain salmon and place salmon meat in a bowl.

Divide salmon salad evenly onto each wrap/tortilla. Top with chopped lettuce (optional), tightly roll wrap, and cut in half. MOM Tip: You can make salad ahead of time and fill wraps in the morning.

2 Salmon Salad Wraps Serves oz can salmon ¼ cup mayonnaise ½ teaspoon lemon pepper seasoning 3 wraps/tortillas Chopped lettuce (optional) 1. Drain salmon and place salmon meat in a bowl. Using a fork, mash/break up large chunks into smaller flake-like pieces. 2. Add remaining ingredients into the bowl and mix until thoroughly combined. 3. Divide salmon salad evenly onto each wrap/tortilla. Top with chopped lettuce (optional), tightly roll wrap, and cut in half. MOM Tip: You can make salad ahead of time and fill wraps in the morning. You can also make wraps the night before, store in an airtight container, and cut in the morning. If using gluten-free wraps, you might want to make the salad the night before but wait until the morning to wrap. Gluten-Free Option: Use gluten-free tortillas or see resource guide for recipe. MOMables

3 Ballpark Lunch 1 good quality sausage (hot dog)- cooked 1 teaspoon mayonnaise, ketchup if desired Shredded cheese Whole-wheat bun 1. Spread mayonnaise on both sides of bread (& additional condiments as desired). 2. Place cooked hot dog/sausage on the bun. 3. Sprinkle with cheese. 4. Serve with fruit & veggies and snack/treat of choice. MOM Tip: If your grocery store does not have good quality hot dogs (nitrate free, preservative free) or your child does not like hot dogs, you can buy a healthy smoked turkey or chicken sausage. Gluten-Free Option: Use gluten-free bread/bun or see resource guide for recipe. Vegetarian Option: Use a tofu/veggie dog to substitute the sausage. MOMables

Asian Stir-fry over Rice ½ cup cooked rice 1 ½ Tablespoons Asian dressing of choice ¼ cup shredded grilled chicken ¼ cup Asian stir fry vegetables 1.

4 Asian Stir-fry over Rice ½ cup cooked rice 1 ½ Tablespoons Asian dressing of choice ¼ cup shredded grilled chicken ¼ cup Asian stir fry vegetables 1. In a bowl, mix dressing, grilled chicken and vegetables. Toss well to evenly coat with Asian dressing. 2. Warm rice, and place on bottom of thermos or lunch container. 3. Warm chicken and vegetables, and place on top of rice. 4. Serve with fresh fruit, veggies and treat of choice. MOM Tip: You can family-size this meal and save leftovers for lunch. Gluten-Free Option: Use tamari, vinegar, honey & sesame oil in place of Asian dressing to be sure there is no gluten, or buy gluten-free Asian dressing. Vegetarian Option: Substitute chicken for grilled tofu or your favorite protein. MOMables

5 Crescent Pizza You can make these with homemade crescent roll dough (in our recipes section) or use store bought crescent roll dough. 1 can crescent rolls (or make your own dough) 4-6oz shredded cheese (cheddar, mozzarella, or provolone) 6-8oz sliced genoa salami or pepperoni 1. Prepare dough. Cut dough into triangles (or unroll crescent dough). 2. Sprinkle cheese on center of triangle. 3. Lay sliced salami or peperoni on top of cheese. 4. Roll from base of triangle (widest point) to top, forming a croissant shape. 5. Bake according to directions on crescent roll dough or recipe. 6. Serve with fruit and vegetables for lunch. MOM Tip: If you have extra time you can prepare extra crescents and freeze uncooked for another time. Bake according to directions or until golden brown. If you make these the night before, you can heat up in the morning or package in container directly. They should be room temperature by lunch. Salami or pepperoni can be substituted for any deli meat or cooked vegetable. Gluten-Free Option: Use gluten-free dough or see resource guide for recipe. MOMables

6 Spinach Tomato Tortellini Yields 4 servings 12oz tortellini pasta 1 1/2 cups heavy cream 2 Tablespoons all-purpose flour 1 Tablespoon olive oil 3 cloves garlic, minced oz can petite diced tomatoes 3 cups spinach, roughly chopped 2 teaspoons dried basil 1 teaspoon dried oregano 1/2 teaspoon dried thyme 1/4 teaspoon crushed red pepper flakes, optional Kosher salt and freshly ground black pepper, to taste 1/4 cup grated Parmesan 1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well. 2. In a small bowl, whisk together heavy cream and flour; set aside. 3. Heat olive oil in a large skillet over medium high heat. Add garlic, and cook, stirring frequently, until fragrant, about 1 minute. 4. Stir in tomatoes, spinach, basil, oregano, thyme and red pepper flakes, if using; season with salt and pepper, to taste. Cook, stirring occasionally, until spinach begins to wilt, about 2 minutes. 5. Gradually whisk in heavy cream mixture and Parmesan, and cook, whisking constantly, until slightly thickened, about 3-4 minutes. 6. Stir in tortellini and gently toss to combine. MOM Tip: This is a delicious family sized meal that would also make excellent leftovers for lunches. Gluten-Free Option: Use gluten-free rigatoni or penne pasta. Use all-purpose gluten free flour instead of all-purpose.

7 Weekly Menu Lunch item Ingredients Directions 1 14oz can salmon 1. Drain salmon and place salmon meat in a ¼ cup mayonnaise bowl. Using a fork, mash/break up large ½ teaspoon lemon pepper chunks into smaller flake-like pieces. seasoning 2. Add remaining ingredients into the bowl and 3 wraps/tortillas mix until thoroughly combined. Chopped lettuce (optional) 3. Divide salmon salad evenly onto each wrap/tortilla. Top with chopped lettuce Salmon Salad Wraps Ballpark Lunch Asian Stir-fry over Rice Crescent Pizza Spinach Tomato Tortellini 1 good quality sausage (hot dog)- cooked 1 teaspoon mayonnaise, ketchup if desired Shredded cheese Whole-wheat bun ½ cup cooked rice 1 ½ Tablespoons Asian dressing of choice ¼ cup shredded grilled chicken ¼ cup Asian stir fry vegetables 1 can crescent rolls (or make your own dough) 4-6oz shredded cheese (cheddar, mozzarella, or provolone) 6-8oz sliced genoa salami or pepperoni 12oz tortellini pasta 1 1/2 cups heavy cream 2 Tablespoons all-purpose flour 1 Tablespoon olive oil 3 cloves garlic, minced oz can petite diced tomatoes 3 cups spinach, roughly chopped 2 teaspoons dried basil 1 teaspoon dried oregano 1/2 teaspoon dried thyme 1/4 teaspoon crushed red pepper flakes, optional Kosher salt and freshly ground black pepper, to taste 1/4 cup grated Parmesan (optional), tightly roll wrap, and cut in half. 1. Spread mayonnaise on both sides of bread (& additional condiments as desired). 2. Place cooked hot dog/sausage on the bun. 3. Sprinkle with cheese. 4. Serve with fruit & veggies and snack/treat of choice 1. In a bowl, mix dressing, grilled chicken and vegetables. Toss well to evenly coat with Asian dressing. 2. Warm rice, and place on bottom of thermos or lunch container. 3. Warm chicken and vegetables, and place on top of rice. 4. Serve with fresh fruit, veggies and treat of choice. 1. Prepare dough. Cut dough into triangles (or unroll crescent dough). 2. Sprinkle cheese on center of triangle. 3. Lay sliced salami or peperoni on top of cheese. 4. Roll from base of triangle (widest point) to top, forming a croissant shape. 5. Bake according to directions on crescent roll dough or recipe. 6. Serve with fruit and vegetables for lunch. 1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well. 2. In a small bowl, whisk together heavy cream and flour; set aside. 3. Heat olive oil in a large skillet over medium high heat. Add garlic, and cook, stirring frequently, until fragrant, about 1 minute. 4. Stir in tomatoes, spinach, basil, oregano, thyme and red pepper flakes, if using; season with salt and pepper, to taste. Cook, stirring occasionally, until spinach begins to wilt, about 2 minutes. 5. Gradually whisk in heavy cream mixture and Parmesan, and cook, whisking constantly, until slightly thickened, about 3-4 minutes. 6. Stir in tortellini and gently toss to combine. Printer Friendly Menu

8 Shopping List Lunch # Grocery Item Other Groceries Fresh Produce 1- Fresh fruit for the lunch box 1- Fresh lunchbox veggies 1 Chopped lettuce (optional) 3 cloves garlic 3 c. spinach Deli/Meats 2 1 good quality sausage 3 ¼ c. shredded grilled chicken F1 6-8oz sliced genoa salami or pepperoni Bakery 1 3 wraps/tortillas 2 Whole-wheat bun Dairy & Refrigerated 2, F1 Shredded cheese + 4-6oz F1 1 can crescent rolls 12oz tortellini pasta 1 ½ c. heavy cream ¼ c. grated Parmesan cheese Frozen 3 ¼ c. Asian stir fry vegetables Canned/Bottled/Packaged oz can salmon 1, 2 ¼ c. mayonnaise + 1 t. 3 ½ c. cooked rice 3 1 ½ T. Asian dressing of choice oz can petite diced tomatoes Staples 1 ½ t. lemon pepper seasoning 2 T. all-purpose flour 1 T. olive oil 2 t. dried basil 1 t. dried oregano ½ t. dried thyme ¼ t. crushed red pepper flakes

Kitchen Notes February 23 rd - February 27 th

Kitchen Notes February 23 rd - February 27 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