Tag Archives for " Chef Corey "


How to freeze rice to pack for school lunch

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Want to save time when packing lunches? You’ll love this tip.

Here at MOMables, the #1 priority is to save YOU time making school lunches.

This MOMables tip is going to save you so much time AND stress.

Next time you make a batch of your favorite rice dish, double up that recipe.

Serve half to your family and freeze individual servings of the rest for future lunches. Let me show yow how easy this is!

Last night I had some leftovers of my family’s favorite rice recipe, MOMables  Cheesy Stop Light Rice.



Place individual servings of rice into ziplock baggies. Try to remove most of the air, and label with the date.

Rice dishes can be frozen up to 30 days. After that, they tend to dry out.

The morning you are ready to pack the rice for lunch, run water over the frozen bag for about 15 seconds.

This separates the food from the sides of the bag, allowing it to slide out.
Place frozen portion of rice in a microwave save bowl and reheat in the microwave.


MOMable TIP! Add 1-2 TBS of water to the dish before microwaving. This will prevent any dryness.

While waiting for the rice to warm up, prep a thermos for the warm rice (CLICK here to learn how to). Pack cooked rice in warm thermos and WHALA!  A nice warm lunch ready to go!



14 How to pack a smoothie for lunch

How to pack a smoothie for lunch

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Smoothies are great way to pack a ton of vitamins, antioxidants and nutrition into a lunch. Oh yeah, and they taste GREAT!

But how the heck do you pack a smoothie in your kid’s lunchboxIt’s a lot easier than you think.

How to pack a smoothie for lunch

The night before, simply place the thermos cup in the freezer.

In the morning, when you make the smoothie, remove the thermos from the freezer and fill with your delicious smoothie.

Next pack with your kid’s lunch. The chilled thermos will do it’s job keeping your favorite smoothie creation cold until lunch time.

Don’t have any smoothie recipes to try out? Here’s a peanut butter smoothie that EVERYONE in the family will love!

4 Turkey Broccoli Quiche Recipe

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Imagine how happy your family will be when you don’t serve them ANOTHER leftover turkey sandwich…

Yes, Thanksgiving is right around the corner. And we all know the overwhelming feeling of having waaaaaaaay too many leftovers crammed into our fridge the day after Thanksgiving.

Sure, it’s fun for a couples days, but then it’s like… How many leftover turkey sandwiches can one person eat?

I knew I had to work on a fun and fresh recipe that would use up some of those pesky Thanksgiving leftovers.

This Turkey Broccoli Quiche really does taste best warm, so it would be great to pack up for the adults to heat up at lunch, or serve the entire family for a great breakfast, lunch or dinner!

Turkey Broccoli Quiche
Serves 6-8
Cuisine: Breakfast
  • 1 9-inch pie shell, unbaked
  • ½ cup chopped cooked turkey
  • ¾ cup chopped fresh broccoli
  • ½ Cheddar cheese
  • 2 TB finely chopped onion
  • 1 garlic clove, minced
  • 1 TB butter
  • 3 eggs
  • 1 cup reduced fat milk
  • ¼ cups half-and-half
  • ½ tsp salt
  1. Over a medium heat, saute broccoli, garlic and onion in the 1 TB butter. Stirring frequently, until tender.
  2. Sprinkle cooked broccoli, garlic and onion, turkey, and cheese into the prepared pie shell.
  3. In a medium bowl, beat together eggs, milk, half and half, and salt. Pour egg mixture over turkey and broccoli mixture.
  4. Bake at 425° for 15 minutes.
  5. Reduce heat to 325° continue baking for about 20 to 25 minutes, or until a toothpick inserted in center comes out clean.



Mini Pumpkin Pancakes Lunch

Cook once, eat twice. That’s our motto. And when it comes to making pancakes for breakfast or dinner, more is better!

Dinner isn’t the only meal that creates leftovers.  Double up on this breakfast favorite to cheer up Monday’s lunch!

On Sunday morning  our kitchen is transformed into a pancake factory. I usually make a double batch of warm, fluffy pancakes, so I can freeze half for a quick and  easy breakfast later on in the week.  Just pop them in the toaster oven and BOOM, breakfast is served.

After visiting the pumpkin patch on Saturday, this pumpkin lovin’ mommy came up with the perfect Fall recipe. Pumpkin Pancakes! Instead of freezing ALL of the leftovers, I packed a fun Breakfast For Lunch!

Along with some fresh fruit and leftover sausage, I made sure to pack some syrup and fresh whipped cream for dipping.

Pumpkin Pancakes
Cuisine: Breakfast
Serves: 4-6 servings
  • 1¼ cups all-purpose flour
  • 1-2 tablespoons brown sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1 cup milk
  • ½ cup pumpkin puree
  • 1 large egg
  • 2 tablespoons butter, melted
  1. In a bowl, combine the flour, brown sugar, baking powder, salt and pumpkin pie spice and stir to combine.
  2. In a large bowl, combine milk, pumpkin puree, egg, and butter. Mix until there are few to no lumps left.
  3. Add the wet ingredients to the dry ingredients and whisk together just until combined.
  4. Over medium heat, grease skillet lightly and pour about 2 tablespoons of batter onto a heated skillet or large pan. When pancake starts to bubble slightly, carefully flip over.
  5. Serve with whipped cream and maple syrup.

4 Vegetable Lo Mein Lettuce Wraps

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Lo Mein Lettuce Wraps for Lunch #lunchrevolutionAm I the only one here who has a small addiction to Chinese food? I didn’t think so.

We usually have either a Thai or Chinese themed dinner once a week, so I am constantly dealing with leftovers of my homemade Vegetable Lo Mein.  

This recipe will take just as much time, if not less, to order and pick up food from your local Chinese Restaurant. However, it’s MUCH healthier AND cheaper!

The Lo Mein Dinner Transformed Lettuce Wraps are a fun way to use up any leftover you have, while adding a bright crunch of fresh greens! My girls absolutely love these in their lunch!

You can have fun with this recipe. Add different vegetables if the ones in the recipe aren’t your favorite. Sometimes I don’t have cabbage, so I’ll add mushrooms. Forgot to pick up the bean sprouts? Celery is a great substitute. Love broccoli? Add an extra cup. It‘s a very flexible recipe… so have fun!

The best part? Any leftovers can be re-used the next day in lettuce cups! These are the type recipes we suggest in our MOMables menus! Cook once, eat twice.

Vegetable Lo Mein
Cuisine: Lunch
Serves: 4 servings
  • 8 ounces spaghetti or angel hair pasta
  • ¾ cup chicken broth (or vegetable broth to make this vegetarian friendly)
  • ¼ cup soy sauce
  • 1 TB cornstarch
  • 2 TB peanut or vegetable oil
  • 1 cup chopped cabbage
  • 1 cup chopped carrots
  • ½ cup thinly sliced red onions
  • 1 cup broccoli florets
  • 1 cup snow peas
  • ½ cup bean sprouts
  • 3 cloves of minced garlic
  1. Cook pasta according to package for al dente. Drain and set aside.
  2. Next, in a small bowl, whisk together the chicken broth, soy sauce, and cornstarch. Set aside.
  3. Heat the oil in a wok or large frying pan over medium-high heat. Stir in onion,garlic, carrots, cabbage and broccoli. Cook for about 3-4 minutes. Add the broth mixture, bean sprouts, and snow peas. Stirring often, continue to cook for about 5-7 minutes, or until vegetables are tender but still a little crisp.
  4. Combine the vegetable mixture with the cooked pasta, toss and serve.

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