Packable Lunches

-salad in a jar- make salad I a mason jar, put dressing in bottom with heartier ingredients, like chick peas, black beans, etc, layer with lettuce on top so it doesn't get soggy.
-pasta salad in a jar-put a little pepperoni, olives, cheese, tomatoes, in the  bottom of jar with Italian dressing, put pasta on top, shake and mix before eating.
-taco salad in a jar: layer beans, chicken or beef (optional), salsa, sour cream, lettuce, top with a few tortilla chips
-lettuce wrap with chicken salad
-tortellini kebab- with leftover tortellini from night before, skewer tortellini, cheese, pepperoni, tomatoes
-hummus and pitas
-pita or naan bread pizza
-cucumber and cream cheese sandwich, or tortilla wrap
-egg salad sandwich
-make your own grown up lunchable, cheese, crackers, sliced hard boiled eggs,lunch meat, nuts, etc.
-greek pita sandwich: chick peas, chopped lettuce, tomatoes, onions,  oil and lemon juice
-calzone: make or buy pizza dough, cut into small rectangle, fill with sauce and cheese, other toppings if desired. fold dough over and seal edges - bake at 350° for 20 min. Freeze, then just pull one out in the morning to take for lunch - also can fill with ham and cheese.
-plan at dinner and alter leftovers into a packable lunch
-pizza pinwheel- make pizza dough, roll out into rectangle, spread with sauce and cheese, roll and slice like cinnamon rolls - bake and freeze to put into lunch in the morning

Elevated Ramen

Source: Tami

Variation 1-
Thai Peanut Ramen

1 pkg chicken ramen noodles
2 Tbsp peanut butter
1 tsp or less sriracha sauce
green onions, cilantro, chopped peanuts (optional)

Cook noodles according to package using seasoning packet (do not over cook!). In small bowl mix PB and sriracha. Drain about 3/4 of liquid. Stir in PB sauce. Garnish if desired.

Variation 2-
Teriyaki Veggie

1 pkg ramen noodles, any flavor
frozen stir fry veggies
bottled Teriyaki sauce

Cook noodles according to package do not use seasoning packet. Stir fry veggies on high in 1 Tbsp oil. Top noodles with veggies, coat  with Teriyaki sauce.

Variation 3-
Cook noodles according to package. Add soft boiled egg, cilantro, lime juice.

Variation 4- Boil ramen for 2 minutes, do not use seasoning packet, drain and stir fry with store bought stir fry sauce for 2-3 minutes.

Stir Fried Rice

Source: adapted from thechipperchef.com

1 Tbsp hoisin sauce (optional)

2 Tbsp soy sauce

1 Tbs butter

3 eggs, beaten

2 Tbsp oil

1 cup frozen peas and carrot combo

3 scallions, sliced (or white onion)

2 cups cooked rice, cold

1 cup diced ham
salt and pepper to taste

Add oil and butter (oil keeps butter from burning)to wok or large frying pan on medium high heat. Add peas, scallions, and carrots. Cook until softened, 2 or 3 minutes. Add cold rice, ham, hoisin and soy sauce. Let it cook until bottom gets golden, stir cook a few minutes longer. Make a well in center of rice for eggs. Scramble, then mix through. Salt and pepper to taste.

*Variations: add chicken or shrimp, or leave meat out. Experiment with other veggies. This is a super fast, 10 minute meal. The rice must be cold, use left over rice or cook earlier in the day and refrigerate.

Mac and Cheese

Source: Tami Richardson

1 lb macaroni or cavatappi

4 Tbs butter

¼ cup flour

2 cups milk

3 cups grated sharp cheddar cheese

2 tsp salt

½ tsp pepper

Cook pasta according to package directions in salted water.

Meanwhile, melt butter in a large saucepan and add the flour. Cook over low heat for 1 minute. Whisk in small amount of milk until smooth. Whisk in remaining milk until thickened and smooth. Off the heat add cheese, salt, and pepper. Stir gently until cheese is fully melted and sauce is smooth. Drain macaroni and stir into sauce.

*Variations- Gruyere, Gouda, or Swiss are great additions to use half and half with the cheddar. A little blue cheese is also delicious sprinkled in. Lobster or crab are fun occasional additions. Sometimes I add a few tablespoons of cream cheese to make it extra creamy. For baked macaroni, pour into casserole dish, top with buttered bread crumbs, bake at 375° for 30 min. Sliced tomatoes under the bread crumbs is another great variation.

Spanish Rice

Source: Tami Richardson

2 Tbsp. oil

½ chopped onion (I use frozen, pre-chopped)

2 cups chicken broth

1 cup chunky salsa

1 ½ cups uncooked white rice

Heat oil in large skillet over medium heat. Saute onion until tender, about 5 minutes. Mix rice into skillet stirring often, until rice begins to lightly brown. Add chicken broth and salsa, bring to a boil. Reduce heat to low, cover and simmer 20 minutes, stirring once half way through, until liquid has been absorbed.

*I know you are not supposed to stir rice while cooking, but this always sticks to the bottom if I don’t. Add chicken or black beans to rice for a complete meal.

Miracle Soup

Source: Zonya’s Healthbites

2 Tbsp olive oil

6 cups water

4 cups vegetable juice

1 large onion (I use pre-chopped, frozen)

2 bags Western Family Mediterranean Mixed Frozen Vegetables, or combo of cauliflower, carrots, green beans 

2 cans (14½ oz each) diced tomatoes

4 cups shredded cabbage (I use a bag of coleslaw mix)

½ cup salsa

¼ tsp garlic powder

¼ tsp pepper

1 tsp salt

1 tsp dried basil

2 tsp dried oregano

1 envelope dry onion soup mix
Parmesan cheese for topping

Sauté onion in olive oil, add remaining ingredients. Simmer until vegetables are tender about 20 minutes.

*This is called Miracle Soup because it takes more calories to burn than it yields. It is surprisingly addicting! Substitute fresh veggies if desired. I save the rind from parmesan cheese and throw it in my soups to add tons of flavor.

Lasagna Soup

Source: Parade Magazine

1 lb mild Italian sausage (I use Jimmy Dean)

1 14 oz can diced tomatoes

3 oz tomato paste

8 oz tomato sauce

½ Tbsp dried Italian seasoning

6 cups chicken broth

½ tsp onion powder

½ tsp salt

½ tsp pepper

8 oz dried pasta (campanelle or bowtie pasta)

½ cup ricotta cheese (I like Micell’s)

2 Tbsp grated Parmesan cheese

4 oz shredded mozarella cheese

In a large stock pot over high heat brown sausage. Add tomatoes, sauce, paste, Italian seasoning, onion powder, salt, pepper and chicken broth. Stir to combine. Cover and bring to a boil. Add pasta and boil, uncovered until pasta is al dente, 7-9 minutes. Turn off heat. Add ricotta, parmesan, and mozzarella cheeses. Stir to combine.

*I usually end up cooking the pasta (al dente) separately and add it to the soup right before serving. I have a really hard time making sure the pasta is not mushy otherwise. Not pleasant! If you don't have ricotta cheese, just stir something creamy in- a little cream cheese, or a bit of homemade white sauce. When we were first married and had no money, I would make a simple white sauce to stir into anything to make it creamy. I have also used leftover spaghetti sauce to replace the tomato paste and sauce to make it simple. Mozzarella cheese can be substituted for whatever shredded cheese you have on hand also.

Southwest Chicken Chili

Source: everydayfoodstorage.net

(My fastest dinner yet. Takes 15 minutes start to finish.)

1 cup chopped onion (frozen or ¼ cup dehydrated)

4 cloves minced garlic (or 4 tsp jarred)

2 tsp ground cumin

1 tsp oregano

3 15 oz cans great white northern beans, rinsed

1 4 oz can diced green chili peppers

4 cups chicken broth (or water with 4 bouillon cubes)

3 cups chopped cooked chicken (or 2 cans Costco chicken)

2 cups shredded Monterey Jack cheese

Combine all ingredients, except cheese, in a large stock pot. Simmer for 10 min, or leave in crock pot on low. Just before serving, slowly stir in cheese until melted and soup thickens. Serve with sour cream.

I sometimes add extra beans to make this feed more. Also, I sometimes omit the cheese, and puree one can of the beans to thicken this soup, and serve cheese on the side-to save calories. Most types of shredded cheese work well, doesn't necessarily need to be Monterey Jack.

Roasted Sausage and Vegetables

Source: Margie Reese

1 14 oz.Hillshire Farms Beef Smoked Sausage, sliced

5 carrots, peeled and rough chopped

3 stalks celery, rough chopped

4 potatoes, any kind, rough chopped

1 onion, sliced

3 Tbsp olive oil

1 pkg. Lipton onion soup mix

Preheat oven to 375 degrees. Toss vegetables with olive oil, then with soup mix. Place in 9x13 pan, roast for 30 min. Add sausage, roast for 10 more minutes.

*Other kinds of sausage work well also- I like the chicken apple sausage from Costco. If using raw sausage, add at beginning with veggies.

Zuppa Toscana

Source: Olive Garden

1 lb mild Italian sausage (I use Jimmy Dean Italian)

2 large Russet potatoes, chopped

1 large onion, chopped (I use pre-chopped, frozen)

2 garlic cloves, minced (I use jarred)

2 cups kale, chopped

16 oz chicken broth

4 cups water

1 cup heavy whipping cream

Brown sausage in large soup pot. Drain fat. Over medium-high heat, add chicken broth, water, potatoes and garlic. Cook until potatoes are tender, about 10 minutes. Add kale and cream. Heat through and serve.

Variations: Switch kale for spinach, half and half for cream to save money. (Heavy cream is definitely better!)

Black Bean Burritos

Source: Zonya's Health Bites

2 cups brown rice 

1 Tbsp olive oil

1 onion, chopped (I use pre-chopped, frozen)

1 bell pepper (I use pre-chopped, frozen)

1 tsp minced garlic (I use jarred)

2 cups medium salsa

2 cans black beans

2 cups frozen corn

½ cup parsley, chopped

2 tsp cumin

1 tsp dried oregano

Cook rice as directed on package. (I love Basmati brown rice. It smells like popcorn. I make lots and freeze it to make recipes like this super fast.)

Sauté onions, bell pepper, and garlic in olive oil. Add salsa, black beans, corn, rice, parsley, cumin, and oregano. Simmer 10 minutes. Serve in tortillas, top with cheese and sour cream.

If I don't have every ingredient, I just improvise. Peppers, corn, parsley, even oregano can be left out. The salsa gives it most of the flavor. The cumin makes it extra good though. This makes a lot. It freezes well individually portioned in zip lock bags.

Beef Curry

Source: Margie Reese

3.5 oz. box S&B Golden Mild Curry Sauce Mix

2 lbs stew meat

3 carrots, sliced

2 celery stalks

1 onion, sliced

2 potatoes, large dice

Combine all ingredients in slow cooker. Cook on low for 6-8 hours. Serve over rice.

(Yes, do put in the entire package of curry. I wondered at first.) Variations- replace beef with cubed raw chicken breast or thighs, or leave meat out. Chick peas would be a good source of vegetable protein in this recipe.