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 meal. Meal 1: These crepes can be made ahead of time. Warm in the morning and assemble with remaining ingredients. Meal 2: This wrap can be prepped and assembled the night before. Meal 3: You can make these sandwiches ahead of time and store in the refrigerator, wrapped in a moist paper towel, to prevent bread from drying. Family Sized 1: This is a great leftover to send in a thermos for lunch. Family Sized 2: This is a great family sized meal that would also make excellent leftovers for a thermos lunch. Inside the Lunchbox: Meal 1- Berry Cheesecake Crepe Meal 2- Pizza Wrap Meal 3- Roast Beef Tea Sandwich Family Sized 1- Crock Pot Corn Chowder Family Sized 2- Hearty Mexican Beef & Vegetable Stew COPYRIGHT MOMables
Berry Cheesecake Crêpes Crepe 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) 1-2 Tablespoons whipped cream cheese Favorite preserve 1. Melt butter in microwave, about 15-20 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 cream cheese (or substitute) and place on crepe. Spread preserve. Finish cooking and fold. Sprinkle with powdered sugar, if desired. MOM Tip: If you are purchasing pre-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. MOMables
Pizza Wrap Ingredients: 2 Tablespoons pizza sauce 1 8 tortilla Baby spinach 2 Tablespoons shredded mozzarella cheese 1. Spread pizza sauce evenly over tortillas. 2. Top with spinach and cheese. 3. Microwave on high for 30 seconds, or until cheese starts to melt. 4. Roll up, and cut down the middle. MOM Tip: This wrap can be prepped and assembled the night before. Gluten-Free Option: Use gluten-free tortillas or see resource guide for recipe.
Roast Beef Tea Sandwich Ingredients: 1 Tablespoon cream cheese OR 1 slice of cheese (your choice) + 2 teaspoons mayo 2-3 slices of roast beef 2 slices sandwich bread of choice 1. Spread cream cheese on to bread, or mayo if using sliced cheese. Place sliced cheese on top. 2. Place roast beef on top. 3. Dress (lettuce, tomatoes, etc.) as desired. Close sandwich and cut into small triangles. 4. Serve with fresh fruit, veggies & treat of choice. MOM Tip: You can make a bunch of these sandwiches ahead of time and store in the freezer up to 1 month (un-dressed). In the morning, take out of freezer. Sandwiches will be room temperature by lunch and you won t need ice-packs! You can also make these ahead of time and store in the refrigerator, wrapped in a moist paper towel to prevent bread from drying. Gluten-Free Option: Use gluten-free bread or see resource guide for recipe. Vegetarian Option: Use thinly sliced cucumbers to replace roast beef. MOMables
Crock Pot Corn Chowder Family-Sized Ingredients: 1lb smoked pork sausage 3 cups frozen hash browns with onions and peppers 2 carrots, peeled and chopped 15oz can creamed corn 1 can cream of mushroom soup 2 cups water 1. Brown sausage in a skillet over medium heat; drain and cut into bite-size pieces. Place sausage in a slow cooker; top with hash browns and carrots. 2. In a medium bowl, combine corn, soup and water; mix until blended. Pour over sausage mixture. 3. Cover and cook on low setting for 8 to 10 hours. MOM Tip: This is a great leftover to send in a thermos for lunch. Vegetarian Option: Use meatless sausage in place of pork sausage.
Hearty Mexican Beef & Vegetable Stew Family-Sized Ingredients: 2-3 teaspoons olive oil 2lbs beef stew meat, trimmed of fat and diced 1/2"-3/4" in size 1 teaspoon kosher salt 1/2 teaspoon freshly cracked black pepper 2 1/2 lbs small red potatoes, diced 1/2"-3/4" in size 1 medium onion, diced into 1/2" pieces 2 cups carrots, diced into 1/2"pieces 1 cup celery, sliced into 1/2" pieces 1 Tablespoon beef base, I use Better Than Bouillon 6 cups water 1 Tablespoon taco seasoning Kosher salt, additional to taste only as needed 1. In the bottom of a large soup pot, warm the oil over medium high heat. Add the beef and stir to coat. Season with the salt and pepper. Cook for a few minutes, turning occasionally. Once the beef is browned on all sides, remove to a waiting plate. 2. Add the vegetables to the pot and stirring occasionally sauté for 3-4 minutes, until they begin to soften. 3. Add the remaining ingredients and the cooked beef back to the pot and bring to a boil. Reduce to a simmer and cook until the potatoes are fork tender. Taste the broth and adjust seasonings as desired. Remove from the heat when the potatoes have softened without falling apart. 4. Serve with a hearty bread or cornbread. MOM Tip: This is a great family sized meal that would also make excellent leftovers for a thermos lunch.
Weekly Menu Lunch item Ingredients Directions Berry Cheesecake Crepe Pizza Wrap Roast Beef Tea Sandwich Crock Pot Corn Chowder Hearty Mexican Beef & Vegetable Stew 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) 1-2 Tablespoons whipped cream cheese Favorite preserve 2 Tablespoons pizza sauce 1 8 tortilla Baby spinach 2 Tablespoons shredded mozzarella cheese 1 Tablespoon cream cheese OR 1 slice of cheese (your choice) + 2 teaspoons mayo 2-3 slices of roast beef 2 slices sandwich bread of choice 1lb smoked pork sausage 3 cups frozen hash browns with onions and peppers 2 carrots, peeled and chopped 15oz can creamed corn 1 can cream of mushroom soup 2 cups water 2-3 teaspoons olive oil 2lbs beef stew meat, trimmed of fat and diced 1/2"-3/4" in size 1 teaspoon kosher salt 1/2 teaspoon freshly cracked black pepper 2 1/2 lbs small red potatoes, diced 1/2"-3/4" in size 1 medium onion, diced into 1/2" pieces 2 cups carrots, diced into 1/2"pieces 1 cup celery, sliced into 1/2" pieces 1 Tablespoon beef base, I use Better Than Bouillon 6 cups water 1 Tablespoon taco seasoning Kosher salt, additional to taste only as needed 1. Melt butter in microwave, about 15-20 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 cream cheese (or substitute) and place on crepe. Spread preserve. Finish cooking and fold. Sprinkle with powdered sugar, if desired. 1. Spread pizza sauce evenly over tortillas. 2. Top with spinach and cheese. 3. Microwave on high for 30 seconds, or until cheese starts to melt. 4. Roll up, and cut down the middle. 1. Spread cream cheese on to bread, or mayo if using sliced cheese. Place sliced cheese on top. 2. Place roast beef on top. 3. Dress (lettuce, tomatoes, etc.) as desired. Close sandwich and cut into small triangles. 4. Serve with fresh fruit, veggies & treat of choice. 1. Brown sausage in a skillet over medium heat; drain and cut into bite-size pieces. Place sausage in a slow cooker; top with hash browns and carrots. 2. In a medium bowl, combine corn, soup and water; mix until blended. Pour over sausage mixture. 3. Cover and cook on low setting for 8 to 10 hours. 1. In the bottom of a large soup pot, warm the oil over medium high heat. Add the beef and stir to coat. Season with the salt and pepper. Cook for a few minutes, turning occasionally. Once the beef is browned on all sides, remove to a waiting plate. 2. Add the vegetables to the pot and stirring occasionally sauté for 3-4 minutes, until they begin to soften. 3. Add the remaining ingredients and the cooked beef back to the pot and bring to a boil. Reduce to a simmer and cook until the potatoes are fork tender. Taste the broth and adjust seasonings as desired. Remove from the heat when the potatoes have softened without falling apart. 4. Serve with a hearty bread or cornbread. Printer Friendly Menu
Shopping List Lunch Items Only Lunch # Grocery Item Other Groceries Fresh Produce 1- Fresh fruit for the lunch box 1- Fresh lunchbox veggies 2 Baby spinach F1, 2 carrots + 2 c. 2 ½lbs small red potatoes 1 medium onion 1 c. celery Deli/Meats 3 2-3 slices roast beef F1 1lb smoked pork sausage 2lbs beef stew meat Bakery 2 1 8 tortilla 3 2 slices sandwich bread Dairy & Refrigerated 1 2 T. butter 1 2 c. milk 1 2 large eggs 1, 3 1-2 T. whipped cream cheese + 1 T. OR 1 slice cheese + 2 t. mayonnaise 2 2 T. shredded mozzarella cheese Frozen F1 3 c. frozen hashbrowns with onions and peppers Canned/Bottled/Packaged 1 Favorite preserve 2 2 T. pizza sauce F1 15oz can creamed corn F1 1 can cream of mushroom soup 1 T. beef base 1 T. taco seasoning Staples 1 1 ½ c. all-purpose flour 1 1 T. sugar 1 ½ t. baking powder 1 Powdered sugar (optional) 2-3 t. olive oil