BACK TO SCHOOL! WEEKLY SCHOOL LUNCHBOX IDEAS – Week 5

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RECIPES:
Monday: Mac and Cheese
Ingredients:
8 oz elbow pasta
2 Tbsp butter
2 Tbsp all-purpose flour
2 cups whole milk
3 cups shredded medium or sharp cheddar
1 teaspoon salt
1/2 tsp black pepper
1/2 tsp seasoned salt, optional
1/2 tsp dry mustard, optional
1/4 cup grated parmesan
Instructions:
Into some salted boiling water, cook your pasta al dente then drain.
Into a skillet on medium heat, melt the butter then sprinkle in the all-purpose flour. Whisk for a minute then slowly add the milk. Continue whisking until there are no more lumps and mixture has slightly thickened about 5 minutes or so. Lower the heat if it starts to simmer. Add the shredded cheese one handful at a time and whisk until it melts before adding more. Add the seasoning and stir, adjust seasoning to your liking. Add the pasta and grated parmesan, stir to combine.

Tuesday: Seasoned ground beef for tacos
Ingredients:
1 Tablespoon olive oil
1/2 onion, diced
4 garlic cloves, minced
1 lb lean ground beef
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp chili powder
1 tsp smoked paprika
1 tsp dried oregano
1 tsp cumin
2 Tbsp tomato paste
1/2 cup beef broth or water
Instructions:
Into a skillet, add the olive oil and sautee the diced onion until translucent, about 4 minutes. Add the ground beef and break it apart as it cooks. Once beef is no longer pink, add the minced garlic and cook for 1 minute.
Add the seasoning and tomato paste, stir an cook for 3 minutes until the tomato paste has slightly darkened in color. Add the broth and let simmer on low for a few minutes, add more if it seems too dry.

Wednesday: Honey Garlic Chicken
Ingredients:
For the chicken:
4 boneless skinless thighs
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon white pepper
3 Tablespoons corn starch
For the sauce:
1/4 cup frying oil
6 garlic cloves
1 Tablespoon ginger paste or fresh minced ginger
1/4 cup honey
1/4 cup soy sauce
1 Tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon dark soy sauce, optional
Instructions:
For the chicken: cut chicken into bite-sized pieces and place into a bowl. Add the salt, garlic powder, white pepper and cornstarch. Toss and set aside. Add oil into a skillet and heat on medium high, add the chicken pieces in one layer and cook for 4 minutes, if its stuck to the skillet after 4 minutes, reduce heat slightly and cook for another minute. Flip then cook for 4 more minutes or until cooked completely. Transfer to a plate and discard all but 1 Tablespoon of the oil. Add the garlic and ginger, cook for a few minutes. Add the honey, soy sauce, rice vinegar, sesame oil and dark soy sauce if using. Stir and let simmer until slightly thickened then add the chicken back into the skillet. Toss until evenly coated. Serve with rice.

Thursday: Garlic Butter Shrimp with Pasta and Broccoli
Ingredients
For the shrimp
1 lb. shrimp, peeled and deveined
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon black pepper

8 oz pasta of choice
8 oz broccoli florets
1 head garlic, minced
6 Tablespoons butter, divided
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon lemon pepper seasoning, optional
Pasta water, as needed

Instructions:
For the shrimp: toss ingredients together and set aside.
Cook the pasta in salted boiling water until al dente and add the broccoli florets during the last 3 minutes of cooking. Save 1 cup of pasta water before draining, this is important. Into a skillet, melt 4 Tablespoons of butter and cook the garlic for a few minutes. Add the shrimp and add the seasoning. Add 1/4 cup pasta water and let simmer for a minute. Add the pasta and broccoli along with the remaining 2 Tablespoons of butter, toss together, add more pasta water if necessary.

Friday: Home Fries with Sausage
Ingredients
2 large russet potatoes, peeled and cubed
13 oz turkey kielbasa, or any sausage of choice cut into 1 inch thick rounds
2 Tbsp butter
1 cup bell peppers, cut to your liking
1 tsp seasoned salt or regular salt
1 tsp black pepper
1 tsp onion powder
1 tsp garlic powder
1 tsp smoked paprika
Instructions:
Place the peeled and diced potatoes into a microwave-safe bowl and cover with a damp paper towel. Microwave for 4-5 minutes until it is fork tender but still firm.
Into a skillet, sear the sausage just to give it color, if you are using turkey kielbasa you may need to add oil or in my case, leftover bacon grease. After a few minutes remove from skillet and add the butter. Add the potatoes in a single layer if possible and let cook undisturbed for 2 minutes. Toss and add the bell peppers. Cook for a few more minutes until it has reached your desired crispiness. Add the sausage back into the skillet and cook until warmed through.

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