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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.

Related: Top 5 Lunchboxes We’ve Tested

Vegetable Lo Mein

  • Author: MOMables
  • Yield: 4 servings
  • Cuisine: Lunch

Ingredients

  • 8 ounces spaghetti or angel hair pasta
  • 3/4 cup chicken broth (or vegetable broth to make this vegetarian friendly)
  • 1/4 cup soy sauce
  • 1 TB cornstarch
  • 2 TB peanut or vegetable oil
  • 1 cup chopped cabbage
  • 1 cup chopped carrots
  • 1/2 cup thinly sliced red onions
  • 1 cup broccoli florets
  • 1 cup snow peas
  • 1/2 cup bean sprouts
  • 3 cloves of minced garlic

Instructions

  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.

 

11

CSA Box Mystery Dip—Creamy Herb Radish Dip

Tired of mystery veggies in your Community-Supported-Agriculture (CSA) box? Don’t know what to make with your 4th straight week of radishes? 

Look no further. This creamy herbed dip is delicious and easy to pack in your school lunches!

We’re not big radish fans at my house. Neither my daughter nor I like their peppery bite when eaten raw, which were most of the suggestions I got when asking what I could do with them. And no, we don’t own a rabbit. So when faced with a bundle of them week after week in our CSA share, I had to find some way to make them palatable!

A friend mentioned that roasting them makes them taste sweeter. (Apparently this is the case with most vegetables. Mentally noted for future reference!) She also suggested making some kind of dip with cream cheese. Hmm. Using the food processor wouldn’t tax my limited culinary skills. And I like dip!

My kids also like dip. Dip means something yummy to eat with the rest of the veggies from our CSA box. Win, win! Since roasting veggies doesn’t involve carefully measured out amounts, like in baking, I can do it!

Some points to consider if you have a “Nuke ’em from orbit. It’s the only way to be sure” cooking mentality:

  • Not all radish bunches are the same size, so you might have to adjust creaminess with more (or less) Greek yogurt.
  • After 20 minutes, test for done-ness by using a fork. Apparently the radishes get hot when cooked for that long, and you might burn a finger. Not that any of us would do that—ahem!
  • Roasted radishes smell a bit funky. Don’t be alarmed.
  • I use low-fat cream cheese (or neufchatel) because it’s lower in fat although not great in flavor when eaten alone. Real cream cheese is not even considered in the dairy option of the food pyramid because of the high fat content.  It’s in the sweets/fats category!
  • Add any fresh herbs you might have on hand. Minced basil is my favorite, but I tend to forget to water my herbs, so rosemary and chives were the survivors for this recipe.
  • It helps if you let the cream cheese soften up first. I usually forget to take it out, but lately the baby will wake up and interrupt me while I’m cooking, and it softens on its own by being left on the counter too long. Oops!
  • Serving suggestions: as a veggie dip, with pita chips, spread on a toasted bagel, or with ham, lettuce, and tomatoes in a sandwich.

CSA Box Mystery Dip—Creamy Herb Radish Dip

  • Author: MOMables
  • Cuisine: Snacks

Ingredients

  • 1 bunch radishes, washed & quartered, or
  • 2 cups mystery veggies from CSA box
  • 1 8-ounce package low-fat cream cheese
  • 1/4 cup plain Greek yogurt
  • 1 tablespoon Italian seasoning
  • 2 cloves garlic, minced
  • 1-2 teaspoons fresh herbs (chives & rosemary shown here) (optional)
  • 1/2 teaspoon salt

Instructions

  1. Preheat the oven to 375F. Line a baking sheet with parchment paper or Silpat mat.
  2. Place the radishes on the baking sheet, and bake until they turn translucent and feel soft when poked. Remove them from the oven, and let them cool for 5 minutes while you gather the remaining ingredients.
  3. In a food processor, blender, or immersion blender, combine the roasted radishes and cream cheese. Blend to combine.
  4. Add the remaining ingredients, including the fresh herbs, if using. (You might have to add a little bit more yogurt until it reaches a creamy dip consistency. Not all radish bunches are created equal, and you don’t want your chip to break while dipping.)
  5. Refrigerate for an hour or more, and enjoy.
  6. Store in the refrigerator for up to 5 days.

 

 

Kendra Peterson, a.k.a.: Ludicrous Mama, occasionally remembers to feed her kids and even fakes a recipe once in a while (throws together stuff on hand and mostly doesn’t mess it up. Mostly.) She can be found sharing their fun lunches on her blog, Biting the Hand That Feeds You.

6 grilled pizza

How to Make Grilled Pizza

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grilled pizzaDoes your family love pizza but your house heats up when you turn on the oven during the hot summer months?  We have a solution for you.  Grilled pizza.  Yes, as in grilled in the bbq pizza. 

Mmm…pizza.  A favorite for many,  it can be counted on to satisfy each time you bring it to the table, especially kids.  Pizza offers the opportunity to be adventurous with a mix of seasonal veggies, or to keep it simple with a single topping.  It’s the easiest way to sneak in extra nutrition for the picky eaters in the house. 

If you are thinking: I just can’t make my own dough. Or, it’s too complicated!  We’ve got you covered. Seriously.

Part of our school lunch menus is to help you plan ahead what you are going to feed your family for the week.  We make suggestions and often provide a simple recipe everyone will love.  Of course, leftovers are repackaged in a lunch container and taken to school.  Viola! Cook once, eat twice.

Related: Top 5 Lunchboxes We’ve Tested

This quick pizza dough is basically a fool proof way of making dough. The way it should be: real ingredients and real simple. A full tablespoon of yeast takesout the wait usually involved with making pizza dough.  Bonus: kids won’t notice it’s whole wheat.

Quick Pizza Dough

grilled pizza

  • 1 tablespoon honey
  • 1 cup warm water
  • 1 tablespoon yeast
  • 3 cups whole wheat pastry flour
  • 1/2 teaspoon garlic salt
  • 1 tablespoon oil

In a pyrex measuring cup measure water and warm in the microwave for 15-20 seconds (about 130 degrees).  Make sure the water isn’t too hot or it will destroy the yeast.  Add in honey, yeast and stir.  Let yeast mixture sit for 10 minutes until yeast is activated (you’ll see a “froth” begin to form, about 1 inch in height).

Using a large bowl, measure out dry ingredients and mix well. Pour yeast mixture into dry ingredients and mix well.  Knead in mixer using dough hook for 2-3 minutes, or by hand until well combined.

Place dough on floured surface and divide into 4 equal sections.  Roll each into individual pizzas, to about 1/4 inch thickness. Lightly brush top side of each pizza with olive oil and place on a sheet of foil, oiled side down.  Then brush top side with oil.  Repeat for each piece of dough.

Set grill on medium-high heat.  Gently flip each piece of dough onto the grill from the foil.  Allow to cook for 2-3 minutes.  Dough will puff up to almost twice it’s original size.  Using tongs, flip dough so that grilled side is up.  Add toppings and cook an additional 2-3 minutes.  Again using tongs, move to baking sheet when pizza is finished grilling.

Save left overs in refrigerator and pack for lunch!

 


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