Kitchen Notes February 23 rd - February 27 th

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Alexandrina Long
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1 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 meal. Meal 1: Make crepes ahead of time. Warm in the morning and assemble with remaining ingredients. Meal 2: These wraps can be made the night before and stored in the refrigerator, covered in plastic wrap. The chicken mixture can be made 1-2 days ahead of time. Meal 3: 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. Family Sized 1: This menu item can be made ahead of time. You can cook them and consume them right away for a family dinner, or you can freeze leftovers and microwave them for approximately 30 seconds before packing in lunches. Family Sized 2: This is a delicious family sized meal that would also make excellent leftovers for lunches. Inside the Lunchbox: Meal 1- Peanut Butter & Banana Crepes Meal 2- Zesty Chicken Wrap Meal 3- Salmon Salad Bites Family Sized 1- Pizza Swirls Family Sized 2- Salami & Red Pepper Pasta COPYRIGHT MOMables

Peanut Butter & Banana Crepes Serves 4 Ingredients: 2 Tablespoons of butter (plus more for pan) 2 cups milk 2 large eggs 1 ½ cups all-purpose flour 1 Tablespoon granulated sugar ½ teaspoon baking

In a mixing bowl or blender, add milk, eggs, and melted butter. Blend together. 3. Add the flour, granulated sugar, baking powder, and salt. Blend briefly to mix.

2 Peanut Butter & Banana Crepes Serves 4 Ingredients: 2 Tablespoons of butter (plus more for pan) 2 cups milk 2 large eggs 1 ½ cups all-purpose flour 1 Tablespoon granulated sugar ½ teaspoon baking powder ½ teaspoon salt Powdered sugar, for dusting (optional) 1 ½ Tablespoons peanut butter ½ banana, sliced 1. Melt butter in microwave, about seconds. 2. In a mixing bowl or blender, add milk, eggs, and melted butter. Blend together. 3. Add the flour, granulated sugar, baking powder, and salt. Blend briefly to mix. Using rubber spatula, scrape down sides and remix until smooth. 4. Place a 10 crepe pan or non-stick pan over medium-high heat. When it s hot, grease with butter. Pour about ¼ cup of crepe batter all at once. Immediately, tilt and swirl the pan to make a very thin layer that covers the bottom of pan. In about 2 minutes, flip to cook underside. 5. While underside is cooking, take 1-2 Tablespoons of peanut butter and place on crepe. Lay sliced banana on top. Finish cooking and fold. Sprinkle with powdered sugar, if desired. MOM Tip: If you are purchasing already made crepes, you can skip the crepe making. Warm crepe in the morning and assemble with remaining ingredients. Gluten-Free Option: Use gluten-free crepes or see resource guide for recipe.

Zesty Chicken Wrap Ingredients: 1 tortilla or wrap ½ cup cooked chicken, chopped 1 ½ Tablespoons mayonnaise ¼ teaspoon lemon pepper seasoning OR 1 teaspoon lemon juice Handful lettuce (optional) 1.

3 Zesty Chicken Wrap Ingredients: 1 tortilla or wrap ½ cup cooked chicken, chopped 1 ½ Tablespoons mayonnaise ¼ teaspoon lemon pepper seasoning OR 1 teaspoon lemon juice Handful lettuce (optional) 1. In a small bowl, combine cooked chicken, mayonnaise & lemon pepper seasoning or lemon juice. 2. Lay wrap on a flat surface and spread the zesty chicken mixture. Add a handful of lettuce on top of chicken mixture, if desired. 3. Fold sides in and roll wrap tightly. Cut in half. MOM Tip: These wraps can be made the night before and stored in the refrigerator, covered in plastic wrap. The chicken mixture can be made 1-2 days ahead of time. Gluten- Free Option: Use gluten-free tortillas or see resource guide for recipe. Vegetarian Option: Replace chicken with boiled egg.

Salmon Salad Bites Serves 3-4 (makes 2 cups of salad) Ingredients: 2 5oz cans salmon, drained 3 Tablespoons mayonnaise 1 rib celery, diced very small 1 Tablespoon lemon juice (1/2 lemon) 1/4 teaspoon

4 Salmon Salad Bites Serves 3-4 (makes 2 cups of salad) Ingredients: 2 5oz cans salmon, drained 3 Tablespoons mayonnaise 1 rib celery, diced very small 1 Tablespoon lemon juice (1/2 lemon) 1/4 teaspoon cumin (optional) Salt and pepper, to taste 4 8-inch tortillas Lettuce leaves, finely chopped (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 (about ½ cup) evenly onto each tortilla; top with chopped lettuce. Roll wrap, and cut into 1 inch pieces. 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 rice tortillas or seaweed sheet.

Pizza Swirls Yields 12 rolls Dough Ingredients: 1 large egg 3/4 cup lukewarm water 2 teaspoons instant yeast 3 Tablespoons soft butter 1 1/2 teaspoons salt 3 cups all-purpose flour 1/4 cup dry milk

5 Pizza Swirls Yields 12 rolls Dough Ingredients: 1 large egg 3/4 cup lukewarm water 2 teaspoons instant yeast 3 Tablespoons soft butter 1 1/2 teaspoons salt 3 cups all-purpose flour 1/4 cup dry milk OR 1 package prepared pizza dough regular crust Filling: 1/2 cup pizza sauce 1/4 cup grated Parmesan cheese If using prepared dough, skip steps 1 & 2 below 1. To make the dough: Whisk together the egg and warm water. Add the remaining dough ingredients, stirring to combine, then knead until the dough is smooth and elastic, 5 to 10 minutes. 2. Place the dough in a lightly greased bowl, cover with plastic wrap, and let it rise until doubled in bulk, about 2 hours. 3. Turn the dough out onto a lightly greased work surface or silicone rolling mat. Pat, then roll it into an 18" x 10" rectangle. Spread with the pesto and sprinkle on the Parmesan, leaving 1" free of filling along the long edge farthest from you. 4. Starting with the long edge closest to you, roll the dough into a log, pinching the seam closed. Cut the log into 12 slices. 5. Place the rolls on a piece of parchment (if you're using a pizza stone), or on a parchment-lined or lightly greased baking sheet. 6. Cover and let rise for about 1 hour, or until puffy. Sprinkle with additional cheese, if desired. Towards the end of the rising time, set a baking stone in the middle of the oven and preheat the oven to 350 F. 7. Transfer the rolls on the parchment to the baking stone (or the pan to the oven), and bake for 22 to 26 minutes, or until golden. 8. Remove the rolls from the oven, and serve immediately. Or place them on a rack to cool, then wrap airtight and store at room temperature for several days; freeze for longer storage. MOM Tip: This menu item can be made ahead of time. You can cook them and consume them right away for a family dinner, or you can freeze leftovers and microwave them for approximately 30 seconds before packing in lunches. Gluten-Free Option: Use gluten-free pizza dough or see resource guide for recipe.

6 Salami & Red Pepper Pasta Serves 4 Ingredients: 8oz pasta (your choice) 3 Tablespoons olive oil 1 red bell pepper, sliced 2 teaspoons fresh rosemary 3 cloves garlic, sliced 1 ¼ cups grated Parmesan cheese 1 Tablespoon red wine vinegar 2oz salami, sliced 1. Cook pasta until al dente; drain, reserving ¾ cup pasta water. 2. In skillet, cook next 4 ingredients over medium heat, 7 minutes. 3. Stir in remaining ingredients and reserved pasta water; cook 2 minutes. Season to taste. MOM Tip: This is a delicious family sized meal that would also make excellent leftovers for lunches. Gluten-Free Option: Use gluten-free pasta. Vegetarian Option: Omit salami.

7 Weekly Menu Lunch item Ingredients Directions Peanut Butter & Banana Crepes Zesty Chicken Wrap Salmon Salad Bites Pizza Swirls Salami & Red Pepper Pasta 2 Tablespoons of butter (plus more for pan) 2 cups milk 2 large eggs 1 ½ cups all-purpose flour 1 Tablespoon granulated sugar ½ teaspoon baking powder ½ teaspoon salt Powdered sugar, for dusting (optional) 1 ½ Tablespoons peanut butter ½ banana, sliced 1 tortilla or wrap ½ cup cooked chicken, chopped 1 ½ Tablespoons mayonnaise ¼ teaspoon lemon pepper seasoning OR 1 teaspoon lemon juice Handful lettuce (optional) 2 5oz cans salmon, drained 3 Tablespoons mayonnaise 1 rib celery, diced very small 1 Tablespoon lemon juice (1/2 lemon) 1/4 teaspoon cumin (optional) Salt and pepper, to taste 4 8-inch tortillas Lettuce leaves, finely chopped (optional) Dough Ingredients: 1 large egg 3/4 cup lukewarm water 2 teaspoons instant yeast 3 Tablespoons soft butter 1 1/2 teaspoons salt 3 cups all-purpose flour 1/4 cup dry milk OR 1 package prepared pizza dough regular crust Filling: 1/2 cup pizza sauce 1/4 cup grated Parmesan cheese 8oz pasta (your choice) 3 Tablespoons olive oil 1 red bell pepper, sliced 2 teaspoons fresh rosemary 3 cloves garlic, sliced 1 ¼ cups grated Parmesan cheese 1 Tablespoon red wine vinegar 2oz salami, sliced 1. Melt butter in microwave, about seconds. 2. In a mixing bowl or blender, add milk, eggs, and melted butter. Blend together. 3. Add the flour, granulated sugar, baking powder, and salt. Blend briefly to mix. Using rubber spatula, scrape down sides and remix until smooth. 4. Place a 10 crepe pan or non-stick pan over medium-high heat. When it s hot, grease with butter. Pour about ¼ cup of crepe batter all at once. Immediately, tilt and swirl the pan to make a very thin layer that covers the bottom of pan. In about 2 minutes, flip to cook underside. 5. While underside is cooking, take 1-2 Tablespoons of peanut butter and place on crepe. Lay sliced banana on top. Finish cooking and fold. Sprinkle with powdered sugar, if desired. 1. In a small bowl, combine cooked chicken, mayonnaise & lemon pepper seasoning or lemon juice. 2. Lay wrap on a flat surface and spread the zesty chicken mixture. Add a handful of lettuce on top of chicken mixture, if desired. 3. Fold sides in and roll wrap tightly. Cut in half. 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 (about ½ cup) evenly onto each tortilla; top with chopped lettuce. Roll wrap, and cut into 1 inch pieces. *See menu item for directions. 1. Cook pasta until al dente; drain, reserving ¾ cup pasta water. 2. In skillet, cook next 4 ingredients over medium heat, 7 minutes. 3. Stir in remaining ingredients and reserved pasta water; cook 2 minutes. Season to taste. 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 ½ banana 2, 3 Handful lettuce (optional) + lettuce leaves (optional) 3 1 rib celery 3 1 T. lemon juice 1 red bell pepper 2 t. fresh rosemary 3 cloves garlic Deli/Meats 2 ½ c. cooked chicken 2oz salami Bakery 2, 3 1 tortilla or wrap inch Dairy & Refrigerated 1, F1 2 T. butter + 3 T. 1 2 c. milk 1, F1 2 large eggs + 1 F1, ¼ c. grated Parmesan cheese + 1¼ c. Frozen Canned/Bottled/Packaged 1 1 ½ T. peanut butter 2, 3 1 ½ T. mayonnaise + 3 T oz cans salmon F1 2 t. instant yeast F1 ¼ c. dry milk F1 ½ c. pizza sauce 8oz pasta (your choice) 1 T. red wine vinegar Staples 1 1 ½ c. all-purpose flour 1 1 T. sugar 1 ½ t. baking powder 1 Powdered sugar (optional) 2 ¼ t. lemon pepper seasoning OR 1 t. lemon juice 3 ¼ t. cumin (optional) F1 3 c. all-purpose flour 3 T. olive oil

Kitchen Notes December 29 th - January 2 nd

Kitchen Notes December 29 th - January 2 nd 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