Kitchen Notes June 1 st - June 5 th

Kitchen Notes June 1 st - June 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 entire lunch can be prepped and assembled the night before. Meal 2: You can make this sandwich ahead of time (even freeze for future use, not grilled). In the morning, take out from refrigerator and grill sandwich, toast in toaster oven, or pack as is. Meal 3: Make quesadillas ahead of time and let them cool. Store in the refrigerator. Cut quesadillas in the morning before school. Optional; warm in toaster oven before cutting. Family Sized 1: You can make this chicken salad mixture 2-3 days ahead of time and store in the refrigerator, covered, until ready to consume. Family Sized 2: This is a super easy dinner idea and the perfect lunchbox filler. Inside the Lunchbox: Meal 1- Hummus Stuffed Avocado Meal 2- Turkey on Baguette Meal 3- Shrimp Quesadillas Family Sized 1- Southern Chicken Salad Family Sized 2- Arriba! Pasta Salad COPYRIGHT MOMables

Hummus Stuffed Avocado 1 avocado, halved 2-3 Tablespoons hummus 1. Cut avocado in half. Remove pit. 2. Spoon hummus into the center of the avocado halves. Shown with: Caprese salad & strawberries MOM Tip: Another option for this menu item is to scoop out the avocado first, instead of sending it halved. This entire lunch can be prepped and assembled the night before.

Turkey on Baguette The French Picnic Sandwich 4-8 slices of French bread (cut cross wise about ¾ ) OR 2 slices of sandwich bread- your choice 2-4 slices of turkey 1-2 slices of cheese 1-2 teaspoons mayonnaise 1. Spread mayonnaise onto bread slices. 2. Layer turkey, then cheese onto bread. 3. Dress as desired. 4. Close sandwich. MOM Tip: This sandwich is also great grilled! You can make this sandwich ahead of time (even freeze for future use, not grilled). In the morning, take out from refrigerator and grill sandwich, toast in toaster oven, or pack as is. Gluten-Free Option: Use gluten-free bread or see resource guide for recipe. Vegetarian Option: Use avocado to replace turkey. MOMables

Shrimp Quesadillas 2 tortillas 3oz medium cooked shrimp (4-6 shrimp) 2 Tablespoons white cheddar cheese, grated ¼ avocado, diced ½ medium tomato, diced Butter, for grilling 1. Lay one tortilla on a cutting board and distribute shrimp, cheese, avocado and tomato evenly. Cover with second tortilla. 2. Heat pan & lightly coat with butter. Lay tortilla over pan and flip when it begins to brown (about 3 minutes on medium heat). 3. Cut tortilla with a pizza cutter, or knife, into 4 triangles. MOM Tip: Make quesadillas ahead of time and let them cool. Store in the refrigerator. Cut quesadillas in the morning before school. Optional; warm in toaster oven before cutting. Gluten-Free Option: Use gluten-free tortillas or see resource guide for recipe. Vegetarian Option: Make this a vegetable and cheese quesadilla. Remember to include some type of protein in this lunch.

Southern Chicken Salad Serves 6 1 whole roasted chicken, meat off and diced ½ cup finely chopped celery Juice from 1 lemon (about 2-3 Tablespoons) ⅓ - ½ cup mayonnaise ¼ teaspoon salt ½ teaspoon pepper 1 teaspoon Zatarain's Big & Zesty Creole seasoning (optional) 1. Put cooked chicken in a food processor and pulse a few times to rough chop. Continue pulsing for about 30 seconds until the chicken is finely chopped. *If you turn "on" the food processor, your chicken will become a "paste" instead of very finely chopped. Don't do this. 2. In a bowl, combine lemon juice, mayonnaise, salt, pepper and Big & Zesty (optional) and blend well. 3. Toss chicken into the bowl, combine a few times with a spatula and throw in finely chopped celery. 4. Serve with crackers or on top of a bed of lettuce. MOM Tip: You can make this chicken salad mixture 2-3 days ahead of time and store in the refrigerator, covered, until ready to consume. Vegetarian Option: Replace chicken with egg and make egg salad.

Arriba! Pasta Salad Serves 6-8 8oz penne pasta 2 cups frozen corn 15oz can black beans, drained & rinsed 1 pint grape or cherry tomatoes, halved OR 1 can fire roasted tomatoes, drained 4oz can sliced black olives ½ cup cheddar cheese, finely shredded Dressing: 1/3 cup Greek yogurt (or mayonnaise) 2 Tablespoons lime juice 2 teaspoons taco seasoning ½ teaspoon paprika ½ teaspoon ground cumin ½ teaspoon garlic powder ½ teaspoon onion powder ¼ teaspoon salt 1. Cook pasta according to package directions, drain and rinse. Set aside. 2. In a large bowl, whisk all the dressing items until well combined. 3. Toss in pasta on top of dressing. Then add corn, black beans, tomatoes, olives and cheese. Using two large spoons, combine all ingredients in the bowl until everything is evenly coated with the dressing. 4. Serve immediately or refrigerate until ready to serve. MOM Tip: I usually make this pasta early in the day so I have a quick dinner and use leftovers for lunch. Other days, however, I cook my pasta the night before, assemble the salad and refrigerate for the next day. Super easy dinner and the perfect lunchbox filler! Gluten-Free Option: Use gluten-free pasta.

Weekly Menu Lunch item Ingredients Directions 1 avocado, halved 1. Cut avocado in half. Remove pit. 2-3 Tablespoons hummus 2. Spoon hummus into the center of the avocado halves. Hummus Stuffed Avocado Turkey on Baguette Shrimp Quesadillas Southern Chicken Salad Arriba! Pasta Salad 4-8 slices of French bread (cut cross wise about ¾ ) OR 2 slices of sandwich bread- your choice 2-4 slices of turkey 1-2 slices of chees 1-2 teaspoons mayonnaise 2 tortillas 3oz medium cooked shrimp (4-6 shrimp) 2 Tablespoons white cheddar cheese, grated ¼ avocado, diced ½ medium tomato, diced Butter, for grilling 1 whole roasted chicken, meat off and diced ½ cup finely chopped celery Juice from 1 lemon (about 2-3 Tablespoons) ⅓ - ½ cup mayonnaise ¼ teaspoon salt ½ teaspoon pepper 1 teaspoon Zatarain's Big & Zesty Creole seasoning (optional) 8oz penne pasta 2 cups frozen corn 15oz can black beans, drained & rinsed 1 pint grape or cherry tomatoes, halved OR 1 can fire roasted tomatoes, drained 4oz can sliced black olives ½ cup cheddar cheese, finely shredded Dressing: 1/3 cup Greek yogurt (or mayonnaise) 2 Tablespoons lime juice 2 teaspoons taco seasoning ½ teaspoon paprika ½ teaspoon ground cumin ½ teaspoon garlic powder ½ teaspoon onion powder ¼ teaspoon salt 1. Spread mayonnaise onto bread slices. 2. Layer turkey, then cheese onto bread. 3. Dress as desired. 4. Close sandwich. 1. Lay one tortilla on a cutting board and distribute shrimp, cheese, avocado and tomato evenly. Cover with second tortilla. 2. Heat pan & lightly coat with butter. Lay tortilla over pan and flip when it begins to brown (about 3 minutes on medium heat). 3. Cut tortilla with a pizza cutter, or knife, into 4 triangles. 1. Put cooked chicken in a food processor and pulse a few times to rough chop. Continue pulsing for about 30 seconds until the chicken is finely chopped. *If you turn "on" the food processor, your chicken will become a "paste" instead of very finely chopped. Don't do this. 2. In a bowl, combine lemon juice, mayonnaise, salt, pepper and Big & Zesty (optional) and blend well. 3. Toss chicken into the bowl, combine a few times with a spatula and throw in finely chopped celery. 4. Serve with crackers or on top of a bed of lettuce. 1. Cook pasta according to package directions, drain and rinse. Set aside. 2. In a large bowl, whisk all the dressing items until well combined. 3. Toss in pasta on top of dressing. Then add corn, black beans, tomatoes, olives and cheese. Using two large spoons, combine all ingredients in the bowl until everything is evenly coated with the dressing. 4. Serve immediately or refrigerate until ready to serve. Printer Friendly Menu

Shopping List Lunch # Grocery Item Other Groceries Fresh Produce L1- Fresh fruit for the lunch box L1- Fresh lunchbox veggies L1, L3 1 avocado + ¼ L3 ½ medium tomato F1 ½ c. celery F1 Juice from 1 lemon 1 pint grape or cherry tomatoes 2 T. lime juice Deli/Meats L3 3oz medium cooked shrimp (4-6 shrimp) F1 1 whole roasted chicken Bakery L2 4-8 slices of French bread or 2 slices of sandwich bread- your choice L3 2 tortillas L1 L2 L2 L3 L3 Dairy & Refrigerated 2-3 T. hummus 2-4 slices turkey 1-2 slices cheese 2 T. white cheddar cheese Butter, for grilling ½ c. shredded cheddar cheese 1/3 c. Greek yogurt Frozen 2 c. frozen corn Canned/Bottled/Packaged L2, F1 1-2 t. mayonnaise + 1/3 ½ c. 8oz penne pasta 15oz can black beans 4oz can black olives 2 t. taco seasoning Staples F1 1 t. Zatarain sbig & Zesty Creole seasoning ½ t. paprika ½ t. ground cumin ½ t. garlic powder ½ t. onion powder