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Red, yellow and orange peppers, (1 ea), sliced
Grilled chicken
Hummus (we used Steve’s from the deli case at Meijer)
Garlic spread (we used Steve’s from the deli case at Meijer)
1 sliced red onion, pickled (see post on how to pickle)
(These amounts made 9 wraps, with garlic left over).

In divided tupperware, put a plop of hummus and garlic in the small side and some chopped chicken, peppers and pickled red onions on the other.  Fold up a tortilla on top and tah-dah.  (Some assembly required before eating, but it keeps the tortilla from getting mushy).

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Ingredients:

Pie:
1 sheet refrigerated pie pastry
2/3 cup sugar
2 eggs
2 ounces unsweetened chocolate, melted
1 teaspoon vanilla extract
1/3 cup butter, softened
2/3 cup heavy whipping cream
2 teaspoons confectioners’ sugar

Whipped Cream:
1 c heavy whipping cream
2 tsp vanilla
4 tsp confectioner’s sugar

  1. Cook pie shell as directed
  2. Cook sugar and eggs in a saucepan over low heat, stirring constantly, until mixture reaches 160 degrees.
  3. Melt baking chocolate (double boiler or microwave) and add to egg/sugar mixture, along with the vanilla and allow to cool to room temperature, stirring occasionally.
  4. Meanwhile, cream butter until light and fluffy (ideally in the mixer but I just do it by hand because I use the mixer for the whipped cream and don’t want to have to wash it twice!).  Combine cooled chocolate mixture with the butter and whip until light and fluffy.
  5. Put heavy cream in mixer and beat on a relatively high speed until it begins to thicken, then add vanilla and sugar and continue to beat until peaks form.  It only takes a minute or two – if you overdo this, it starts to look like cottage cheese … don’t do that.
  6. Fold whipped mixture into chocolate gently, and pour into pie shell.
  7. Make the whipped cream topping the same way as you did in #5 (except with the larger amounts) and then carefully spread on top of the pie.  (Also I read online that it’s easier to make whipped cream if you put your mixer bowl in the freezer for 20 minutes first.  Mine came out ok without doing this but just in case you want to try it.)
  8. Chill before serving so pie can set.

This is a large recipe — this much chicken salad gave us about 10 lunches worth, 3 of which were larger, dad-sized portions.

Ingredients:

6 small chicken breasts, grilled and chopped
1/2 cup craisins
6 slices bacon, crumbled
2 avocados, diced
1/5 cups grapes, halved
1 red onion
1/2 cup whole milk greek yogurt
1 lemon worth of lemon juice
1.5 TBS honey
1 tsp Pepper

Combine all the stuff in a (really) big bowl. Pack for lunch with tortillas, crackers, lettuce wraps, or chopped veggies.
 

 

Ingredients:

2lbs boneless skinless chicken thighs cut into one inch cubes
2 TBS olive oil
2 TBS butter
4 carrots, diced
4 celery stalks, diced
1 yellow onion, diced
16 oz mushrooms
4 cups chicken stock
1/4 cup flour
1/2 cup Half and Half
Thyme
Parsley

Instructions:

  1.  Heat oil in stock pot over medium heat.  Season chicken thighs with salt and pepper and cook until golden, 2-3 minutes.  Remove from pot and set aside.
  2. Heat butter in same pot, add the carrots, celery, onion and mushrooms.  Cook until tender, 3-4 minutes.  Add thyme and parsley (wing it) and cook one more minute.
  3. Add flour and stir until flour begins to brown
  4. Add chicken stock, whisk continuously until soup begins to thicken.  Season with salt and pepper to taste.
  5. Add half and half and cook until heated through, do not boil.
  6. Serve

 

  • 2 small garlic cloves, minced
  • 1 teaspoon anchovy paste
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup mayonnaise
  • 1/2 cup Olive Oil
  • 1/2 cup grated Parmigiano-Reggiano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce. Add the mayonnaise, olive oil, Parmigiano-Reggiano, salt and pepper and whisk until well combined. The dressing will keep well in the fridge for about a week.

 

 

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

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