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Best Comfort Foods to Pack On The Go – Braised Chicken with Vegetables

Braised Chicken

Braised Chicken with Vegetables – Back to School hot lunch recipe wagon presents a hot meal you can take to work or school.  Our recipes are quick, easy and less than 30 minutes to cook.  Cook our recipes the night before, refrigerate and reheat the next day.  Or, on the other hand, you can cook our meals and freeze them for next week’s lunch.  Our special today is Braised Chicken with Vegetables

BACK TO SCHOOL HOT LUNCH RECIPE WAGON: Braised Chicken with Vegetables

Flavor hello for French bread with garlic butter, made by sautéing chopped garlic and parsley and butter.

2 tablespoons vegetable oil

4 whole chicken legs (about 2 pounds)

1 pound small red potatoes

4 large carrots

2 small yellow onions

1 ½ cups can reduce sodium chicken broth

½ teaspoon dried thyme leaves, crumbled

¼ teaspoon ground black pepper

2 tablespoons water

1 cup frozen green peas, parsley thawed

2 teaspoons cornstarch

In a 5- quart Dutch oven or stockpot, heat oil over medium heat. Add chicken legs and brown well on all sides, about 15 minutes.

Meanwhile

cut unpeeled potatoes into quarters. Peel and cut carrots into 1 inch chunks. Peel and cut onions in half. Transfer the chicken into a plate; drain all but 1 tablespoon of the oil. Add the potatoes, carrots, and onions to the pan; sauté for three minutes.

Add

chicken broth, thyme leaves, and pepper to potato mixture. Increase the heat to high and bring the mixture to a boil. Return the chicken to the pan. Reduce the heat to low, Cover, and simmer until the chicken juices run clear, about 15 minutes. Using a slotted spoon, transfer the chicken and vegetables to a platter, keeping them warm.

In

a cup, combine water and cornstarch; stir it into the liquid in the pan. Increase the heat to high; add peas and cook until mixture thickens, about three minutes. Pour the sauce over the chicken. Pack in a heated lunch box for a hot lunch to go.

Keep Lunch Warm Legend Heated Lunch box
HEATED LUNCHBOX

You can carry your hot lunch in a heated lunch tote.

SCHOOL LUNCH CHEF

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Best Comfort Food to Pack On The Go: Beef Fajitas

Beef Fajitas

Beef Fajitas– Summer hot lunch recipe wagon presents a hot meal you can take to work, the beach or send to camp.  Our recipes are quick, easy and less than 30 minutes to cook.  Cook our recipes the night before, refrigerate and reheat the next day.  Or, on the other hand, you can cook our meals and freeze them for next week’s lunch.  Our special today is Beef Fajitas

SUMMER HOT LUNCH RECIPE WAGON: Beef Fajitas

Fajita is the Spanish word for “Little belt” or “Sash” and this this is so called because skirt steak resembles a cummerbund. Serve the meat with hot tortillas and cool salsa.

1 pound beef flank steak or skirt steak

¼ cup lime juice

½ teaspoon salt

1 large red bell pepper

½ teaspoon garlic powder

1 medium-size green bell pepper

½ teaspoon ground black pepper

1 medium size white or yellow onion

8 small (7 or 8 inch) flour tortillas

2 tablespoons vegetable oil

½ cup sour cream

Prepared tomato salsa (optional)

Keep Lunch Warm Legend Heated Lunch box
HEATED LUNCH BOX

 Preheat

the oven to 350° F. Transcend this record any excess fat from steak. In a large plastic food storage bag for shallow glass dish, place to stay. Sprinkle it on all sides with lemon juice, garlic powder, salt, and pepper. Let the steak stand at room temperature for 15 to 20 minutes to marinate.

Meanwhile,

core, and seed bell peppers into strips; slice the onion. Wrap flour tortillas in aluminum foil and he in the oven until warmed, about 15 minutes.

In

a large pot, heat vegetable oil over medium high heat. Add the marinated beef; Cook until one side is well browned about five minutes. Turn the steak over and continue cooking it to the desired degree of doneness, about five more minutes for medium rare. Transfer the steak to a carving board, cover it with aluminum foil to keep it warm, and set it aside.

Reduce

the heat to moderate. Add the onions and Bell peppers to the skillet. Cook the vegetables stirring occasionally, until they are crisp tender, about five minutes. Remove the pan from the heat and cover it to keep warm.

Cut

the steak cross wise into thin slices. Please an equal amount of the beef slices and the vegetables on each tortilla. Top each filling with a dollop of sauce sour cream and salsa if desired. Roll the tortillas up and place them on serving plates. Place in a heated lunchbox for a hot lunch to go.

You can carry your hot lunch in a heated lunch tote.

SUMMER LUNCH CHEF

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Best Comfort Food to Pack On The Go Skillet Paella

Skillet Paela

Skillet Paella – Our school lunch recipe wagon presents a school meal you can take to work or to school.  Our recipes are quick, easy and less than 30 minutes to cook.  Cook our recipes the night before, refrigerate and pack for the next day.  Or, on the other hand, you can make our meals and freeze them for next week.  Our special today is Skillet Paella

SCHOOL LUNCH  RECIPE WAGON: Skillet Paella

Emphasize the Spanish flavor by adding three or 4 tablespoons red wine in the last minutes of cooking.

2  tablespoons olive oil

1 medium-size green bell pepper

4 chicken five (about1 ½ pounds)

1 small yellow onion

2 cloves garlic

1 cup long grain white rice

1/8 teaspoon saffron threads (optional)

1 teaspoon Tumeric

8 ounces cooked smoked sausage (kielbasa, garlic, sausage or chorizo), sliced

1 can (8 ounces) stewed tomatoes

Salt and ground pepper to taste

1 ½ cups water

In a 10 – inch skillet (nonstick coating) or a 5 quart Dutch oven, heat oil over medium high heat. Add chicken thighs cook them until browned on each side, about 10 minutes.

Meanwhile, cut bell pepper into ½ – inch wide strips. Chop onion and garlic. When brown, remove the size from the pan and set aside.

At

the pepper strips to the pan; sauté for one minute. Using a slotted spoon, remove the peppers and set them aside. Add the onion, Rice, and garlic to the pan; sauté for five minutes. Stir in and saffron, if desired. Add tomatoes and water; increase the heat to high and bring to boil. Continue boiling for two minutes, stirring occasionally.

Stir

Place the chicken over the rice. Reduce the heat to low, cover, and simmer until the chicken and rice are almost tender, 15 minutes.

sausage and the pepper strips into the rice. Cook until the rice is tender and the sausage is heated through, five more minutes. Season that paella with salt and pepper going to dish with parsley. Packing the heated lunchbox for lunch to go.

Keep Lunch Warm Legend Heated Lunch box
HEATED LUNCHBOX

Happy Back to School Year!!

SCHOOL LUNCH CHEF

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Best Comfort Foods to Pack On The Go – Pork Tenderloin with Pineapple Salsa

Pork Loin

Pork Tenderloin with Pineapple Salsa – Our school lunch recipe wagon presents a school meal you can take to work or to school.  Our recipes are quick, easy and less than 30 minutes to cook.  Cook our recipes the night before, refrigerate and pack for the next day.  Or, on the other hand, you can make our meals and freeze them for next week.  Our special today is Pork Tenderloin with Pineapple Salsa

SCHOOL LUNCH RECIPE WAGON: Pork Tenderloin with Pineapple Salsa

The tangy flavors of Hawaii our combined in pork and this unusual salsa. Try it on the barbecue.

2 tablespoons olive oil

1 ¼ pounds boneless pork tenderloin

¼ teaspoon ground cumin

1 teaspoon dried thyme leaves, crumbled

½ teaspoon salt

¼ teaspoon cayenne pepper

1 can (8 ounces) crushed pineapple pectin juice, drained

¼ cup finely chopped red onion

1 small red tomato, finely chopped

¼ cup chopped cilantro

Preheat

the broiler. Trim and discard excess fat from pork. To butterfly the tenderloin, with a sharp knife placed along one long side of the meat, cut it horizontally almost to the opposite side. Open the meat like a book and press it flat.

Place

the pork on the rack over a broiler pan. In a small bowl, combine oil salt, thyme, and Cayenne pepper.  Brush both sides of the pork what’s the mixture. Broil the pork 4 inches from the heat for five minutes. Turn the meat over and continue boiling until it is just cooked but still moist, about three more minutes.

Meanwhile, in a small bowl, combine pineapple, tomato, onion, jalapeno pepper, cilantro, and cumin.

Transfer

the pork to a carving Board and let it stand for several minutes. Slice the pork across the green. Place the pork slices on the warm serving platter, served with a pineapple salsa on the side. Place in a heated lunchbox for hot lunch to go.

Legend Heated Lunch Box Collection
HEATED LUNCHBOX

Happy Back to School Year!!

SCHOOL LUNCH CHEF

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Best Comfort Food to Pack On The Go: Stir Fried Scallops with Vegetables

Stir Fry

Stir Fried Scallops with Vegetables Fall hot lunch recipe wagon presents a hot meal you can take to work or school.  Our recipes are quick, easy and less than 30 minutes to cook.  Cook our recipes the night before, refrigerate and reheat the next day.  Or, on the other hand, you can cook our meals and freeze them for next week’s lunch.  Our special today is Stir Fried Scallops with Vegetables

FALL LUNCH RECIPE WAGON: Stir Fried Scallops with Vegetables

Complete this quick main dish with a steaming dish of egg noodles tossed with butter and ground pepper.

¼ cup vegetable oil

1 pound bay scallops or small sea scallops

4 Green onions, cut into 1 ½ inch lengths

1 tablespoon corn starch

2 Cloves garlic, chopped

4 small carrots, thinly sliced

½ cup water

1 tablespoon soy sauce

4 ounces snow peas, trimmed

Keep Lunch Warm Legend Heated Lunch box
HEATED LUNCHBOX

In

a large skillet or wok, heat oil over high heat. Until they just turn opaque, about two minutes. With a slotted spoon place the scallops in abowl and set them aside.

Reduce

the heat two medium. Add the onions carrots and garlic to the skillet. Stir fry vegetables until they are softened but not browned, about one minute.

Add

water to the skillet, reduce the heat to low. Covering the skillet and continue cooking the vegetables until the carrots are crisp tender, about two minutes. Meanwhile, in a cup, combine cornstarch and soy sauce until the mixture is smooth.

Increase

the heat two medium; stir the cornstarch mixture into the carrots and bring the mixture to a boil, stirring constantly. Return the scallops and juices to the skillet and cool until the scallops are heated through about one minute. Packing a heated lunchbox for a hot lunch to go.

You can carry your hot lunch in a heated lunch tote.

FALL LUNCH CHEF