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Archive for March, 2017

Sunday Lunch Prep

Each Sunday, we pre-make a set of lunches for the week and store them in gladlocks. Below are the bowls we’ve made so far. All of them have kept well throughout the week. We layer the ingredients to keep anything from getting smushy, and keep the dressings or any particularly-wet ingredients in a separate container. I always put the quinoa at the bottom because it won’t get soggy, and stuff the spinach/lettuce/kale at the top to fill whatever space is left. I haven’t included quantities because a) we don’t measure and b) it’s really up to your own preference!

Greek Salads
a. Quinoa (approx. ½ cup prepared per salad), after cooling
b. Sliced English cucumbers
c. Cherry tomatoes sliced in half
d. Diced red onion
e. Banana peppers
f. *beets
g. *olives
h. Feta cheese
i. Spinach
j. Dressing: Pink Greek: https://letsgettogetherandeat.wordpress.com/2016/08/25/pink-greek-salad-dressing/

Olympic Salads
a. Red Quinoa
b. Sliced red onion
c. Sliced avocado
d. Grilled chicken
e. Spinach
f. ½ orange, diced (in a separate container)
g. Dressing: Avocado dressing https://letsgettogetherandeat.wordpress.com/2016/08/24/olympic-salad/

3. Burrito Bowls
a. Quinoa
b. Black beans
c. Corn
d. Diced tomato
e. Jalapeno
f. Avocado
g. Grilled chicken
h. Dressing: Salsa

4. Shrimp Fajita with Roasted Veggies
a. Quinoa
b. Shrimp, oven-roasted with olive oil and seafood blackening rub
c. Red, yellow, orange peppers, onions and garlic oven-roasted with olive oil, Cajun seasoning, garlic salt, shallot pepper
d. Sliced avocado
e. Red cabbage/jalapeno slaw (dressing = mayo, lime juice, garlic, jalapenos, a little sugar)

5. Michigan bowl
a. Quinoa
b. ½ apple chopped, soaked in water with 1-2 tbs lemon first (prevents browning)
c. Toasted walnuts
d. Craisins
e. Crumbled goat cheese or bleu cheese
f. Spinach
g. Dressing: Homemade balsamic vinaigrette http://allrecipes.com/recipe/218337/our-favorite-balsamic-vinaigrette/

6. Kale Veggie Bowls
a. Quinoa
b. Chopped colored peppers
c. Chopped cucumber
d. Cherry tomatos sliced in half
e. Kale, pulled off stems and chopped
f. Dressing: Jalapeno vinaigrette: http://barefeetinthekitchen.com/jalapeno-vinaigrette-recipe/

7. Taco Salad
a. Ground beef, prepared as for tacos
b. Sliced tomatos
c. Diced Onion
d. Corn
e. Black beans
f. Jalapenos
g. Lettuce
h. Queso fresco (or cheese of your choosing) crumbled on top
i. Dressing: Salsa mixed with a little bit of ranch

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2 Tablespoons Olive oil
Salt Pepper
8 ounces sliced mushrooms
Creamy Parmesan Garlic Sauce:
¼ cup butter
2 garlic cloves, minced
1 tablespoon flour
½ cup chicken broth
1 cup heavy cream or half and half
½ cup grated parmesan cheese
½ teaspoon garlic powder
¼ teaspoon pepper
½ teaspoon salt
1 cup spinach, chopped

In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside.

To make the sauce add the butter and melt. Add garlic and cook until tender. Whisk in the flour until it thickens. in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt. Add the spinach and let simmer until it starts to thicken and spinach wilts. Add the chicken and ,mushrooms back to the sauce and serve over pasta is desired.

Recipe by The Recipe Critic

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