Tag Archives for " Chef Corey "

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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.

Related: Top 5 Lunchboxes We’ve Tested

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!

 

 

6 Turkey Broccoli Quiche Recipe

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!

Related: Top 5 Lunchboxes We’ve Tested

Turkey Broccoli Quiche

Serves 6-8

  • Author: MOMables
  • Cuisine: Breakfast
Scale

Ingredients

  • 1 9-inch pie shell, unbaked
  • 1/2 cup chopped cooked turkey
  • 3/4 cup chopped fresh broccoli
  • 1/2 cup cheddar cheese
  • 2 TB finely chopped onion
  • 1 garlic clove, minced
  • 1 TB butter
  • 3 eggs
  • 1 cup reduced fat milk
  • 1/4 cups half-and-half
  • 1/2 tsp salt

Instructions

  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.

Turkey Broccoli Quiche

Serves 6-8

Scale

Ingredients

  • 1 9-inch pie shell, unbaked
  • 1/2 cup chopped cooked turkey
  • 3/4 cup chopped fresh broccoli
  • 1/2 Cheddar cheese
  • 2 TB finely chopped onion
  • 1 garlic clove, minced
  • 1 TB butter
  • 3 eggs
  • 1 cup reduced fat milk
  • 1/4 cups half-and-half
  • 1/2 tsp salt

Instructions

  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.

 

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 1x
  • Cuisine: Lunch
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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.

 

Ranch Chicken Wraps

Need a school or office lunch idea? Check out these ranch chicken wraps!


One of our local grocery stores sells the BEST rotisserie chicken.  It is one of my favorite go-to meals. What’s not to love? It’s pre-cooked, seasoned to perfection, and can be used in so many ways.

Related: Top 5 Lunchboxes We’ve Tested

Knowing ahead of time that I’ll need cooked chicken to make a lunch in a MOMables menu is a huge time-saver. I usually blame it on the menu but the truth is that my entire family loves rotisserie nights. 

Thankfully there are always leftovers from our rotisserie chicken feast, so I can make these delicious Ranch Chicken Wrap Ups.

These wraps are easy to put together and are much more fun than the usual chicken salad wrap.  Pair the Ranch Chicken Wrap Up with your choice of  fresh fruit and some crunchy chips. Ladies and gentleman…..we have a most lovely, Dinner Transformed!

Ranch Chicken Wrap Up

Yields 4-5 wraps. For one wrap, use about 1/2 cup of chicken (think half a chicken breast).

  • Author: MOMables
  • Cuisine: Lunch
Scale

Ingredients

  • 2 cups of shredded rotisserie chicken
  • 1/2 cup shredded cheese (whatever you have on hand)
  • 23 slices of cooked bacon, chopped
  • 1 small green onions, diced
  • 1/2 cup ranch dressing (or light ranch dressing)
  • 45 wrap tortillas
  • 2 cups of lettuce

Instructions

  1. Mix together all ingredients except for lettuce and tortillas.
  2. Spoon chicken mixture into tortillas. Top with lettuce, wrap up and serve.

 

7

Gourmet Steak Salad with Creamy Avocado Dressing

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My favorite way to pack leftover steak is to TRANSFORM it into a gourmet grilled steak salad.

When my vegetarian husband is away on business trips, my daughters and I take full advantage of that time to tame our steak cravings. Nothing like a freshly seared steak, right off the grill….. Am I right?

There’s usually leftovers from our “girls only” grilling nights, so I make sure to put them to good use and pack them in a lunch for me to enjoy the next day.

Related: Top 5 Lunchboxes We’ve Tested

All you have to do is cut your leftover steak into thin slices and place on top of your favorite greens.

Toss in any leftover vegetables and cheese you have laying around in the fridge and  BOOM….you have a beautiful lunch.

Remember to pack your favorite dressing, or give the Creamy Avocado dressing a try (recipe below). It is light, fresh and pairs perfectly with the grilled steak.

Creamy Avocado Dressing

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Ingredients

  • 23 ripe avocados, chopped
  • 2 Scallions, finely diced
  • 1 clove garlic, minced
  • juice of 1 lime
  • 1/2 tsp salt
  • 1/2 tsp cinder vinegar
  • 3 tbsp water (may add more or less to achieve desired consistency)

Instructions

  1. Place onions, garlic, lime juice, salt, vinegar and avocado in blender.
  2. Blend until creamy.
  3. Add water until desired creaminess.

10

How 1 piece of leftover pizza becomes an amazing lunch

Tired of packing that one lonely slice of pizza in the lunchbox the same way every week?

How 1 piece of leftover pizza becomes an amazing lunch - MOMables.com

If you check out our AMAZING Grilled Pizza recipe we posted last week, you’ll want to make extra and make sure you have some left over to make a lunch like this one.

Related: Top 5 Lunchboxes We’ve Tested

The recipe is very easy to make and reminded me how much I LOVE grilling pizza.

With the three pieces left, I decided to make  pizza skewers for lunch -called “swords” in our  MOMables menus.

I had leftover olives and pepperoni from the pizza making session, so I simply layered a small piece of pizza, pepperoni and green olives on a food pick.

After adding a side of snap peas, and fruit salad…..I have a Dinner Transformed!

 

Our grilled pizzas

 

 

Dinner Transformed: Spaghetti & Meatballs

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I hate being a short order cook.
Do you?

Spaghetti and meatballs is one of those meals my entire family will eat without a single complaint. Therefore, I make it easy on myself and make this meal once a week.

When we have a lot of red sauce & meatballs leftover, I’ll freeze a batch for a mom-needs-a-break night.

Sometimes, we have one tiny portion left. You know, the kind that gets put away in a small container and ends up getting lost in the refrigerator shuffle.  Does this sound familiar?

Lets solve that problem with Dinner Transformed!

For this Dinner Transformed lunch, I packed the leftover meatballs and sauce with a baguette, some shredded mozzarella cheese and a cucumber from our garden. Warm up the sandwich or enjoy cold.

Related: Top 5 Lunchboxes We’ve Tested

Love our dinner and lunch repurposed ideas? You’ll find at least one dinner idea each week inside our subscriber menu.  Click here to sign up.

 

4 Dinner Transformed: Hawaiian Crockpot Chicken

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This Hawaiian Crockpot Chicken is a great way to keep the kitchen cool during this crazy heatwave. There are just a handful of simple ingredients, making this one a perfect recipe to have the kids help with.

I served this delicious chicken on our favorite rolls with a side of sweet corn for dinner. After dinner was over, I had a couple scoops of the chicken leftover. Not enough to make a whole sandwich, but way too much to just dump in the trash. Time for a Dinner Transformed!!!!

Serve that leftover scoop of Hawaiian Crockpot Chicken over a bed of rice and pack it up with a small side salad. Now those trash-bound leftovers have been transformed into a healthy, fun and filling lunch!

Related: Top 5 Lunchboxes We’ve Tested

Quick Tip: I always keep a couple packets of microwaveable quinoa & rice packets in my pantry for times where I need a quick fix.

 

Dinner Transformed: Hawaiian Crockpot Chicken

  • Author: MOMables
  • Cuisine: Lunch
Scale

Ingredients

  • 45 Boneless Chicken Breasts
  • 1 (18oz) bottle of your favorite honey bbq sauce.
  • 1.5 cup of chicken broth
  • 2 cups of frozen bell pepper strips
  • 1 (20 oz) can of pineapple chunks, drained
  • 1/2 cup of water

Instructions

  1. Place all ingredients in crockpot.
  2. Cook on HIGH for 2-3 hours or LOW for 4-6 hours.
  3. Use 2 forks to shred chicken while it is still in the crock pot. Let shredded chicken remain in crockpot sauce for 15 more minutes

Nutrition

  • Serving Size: 6

4 potato smashers recipe

Easy Baked Potato Smashers

Looking for another way to eat potatoes? These Baked Potato Smashers are a fun twist for a side dish or for lunch the next day!

Related: Top 5 Lunchboxes We’ve Tested

potato smashers recipe

These fun spuds are a marriage of two potato favorites…. mashed and baked potatoes. And the best part…you can season these with ANYTHING! Cheese, your favorite grill spice, dip in sour cream, french onion dip…. the list could go on forever. I made half of the batch tangy, with my favorite potato chip flavor (salt and vinegar) and the other half just with salt.
The kids had a blast making these. After I prepped the potatoes for smashing, my girls would yell, “SMASH” with every potato they pressed. So fun! Experiment with variety of dips!

Potato Smasher Recipe

  • Author: MOMables
  • Cuisine: Sides
Scale

Ingredients

  • 1.5 lbs one-bite round or fingerling potatoes
  • kosher salt to taste
  • extra virgin olive oil (about 2 tbsp)

Instructions

  1. Bring potatoes to a boil in a large pot, cook for 20 minutes or until you can easily stick with a fork, but not so long that the potato falls apart when it is stuck.
  2. Lay a clean dish towel on the counter and place potatoes on the towel in small groups. Using your fist smash each potato. The peel will split, but the potato will remain in one smashed piece. Repeat for all potatoes.
  3. Drizzle the first tbsp of oil on the bottom of a baking sheet.
  4. Place smashed potatoes on the sheet, then drizzle remaining oil over the tops of potatoes. Use a brush to spread the oil evenly.
  5. Roast in the oven at 450 degrees for 35 minutes.
  6. I tossed 1/2 with malt vinegar then sprinkled them all with kosher salt to taste. You could season this with anything you love!

Nutrition

  • Serving Size: 4-6
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