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Best Comfort Food to Pack On The Go: Festive Mexican Rice

Festive Mexican Rice

Festive Mexican Rice– Our summer lunch recipe wagon presents a summer meal you can take to work or the beach.  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 Festive Mexican Rice

SUMMER RECIPE WAGON: Festive Mexican Rice

With flour tortillas on the side, this colorful rice dish rounds out a meal of beef or chicken deliciously.

2 tablespoons vegetable oil

1 cup long-grain white rice

2 cloves garlic, chopped

1 small yellow onion, chopped

¼ cup canned chopped green chilies

1 can (8 ¼ ounces) whole, peeled tomatoes, chopped

½ cup frozen green peas

1 large carrot, cut into short strips

1 ¼ cups canned reduced-sodium chicken broth

In a big pan, heat oil over moderately high heat.  Add rice and cook it until it is golden, stirring constantly, about 3 minutes. Add onion and cook for 2 minutes, stirring occasionally. Stir in garlic and tomatoes with their juice until well mixed.

Add broth, carrot, and chilies.  Increase the heat to high and bring to a boil.  Reduce the heat to low, cover, and simmer for 10 minutes

Add peas; cover and cook until the rice is tender and the liquid has been absorbed, about 5 more minutes. Pack in a heated meal tote for a hot lunch to go.

Keep Lunch Warm Legend Heated Lunch box

Happy Summer!!

SCHOOL LUNCH CHEF

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Best Comfort Foods to Pack On The Go – Crusty Oven – Baked Chicken

Baked Chicken

Crusty Oven – Baked ChickenSummer 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 Crusty Oven – Baked Chicken

SUMMER HOT LUNCH RECIPE WAGON: Crusty Oven – Baked Chicken

A crisp green salad with cucumber and snow peas makes a light accompaniment to this crunchy chicken

¼ cup ((1/2 stick) Butter or margarine

1 clove garlic, finely chopped

3 tablespoons grated parmesan cheese

1 cup fresh bread crumbs

½ teaspoon dried marjoram, crumbled

1 tablespoon finely chopped parsley

¼ teaspoon dried thyme leaves, crumbled

1/8 teaspoon ground black pepper

4 large boneless, skinless chicken – breast halves (about 1 ½ pounds)

Preheat

the oven to 400F. Lightly grease a baking sheet.  In a small saucepan, melt butter over moderate heat.  Add garlic, and saute for 10 seconds.  Remove the pan from the heat.

On

a sheet of wax paper, combine bread crumbs, cheese, parsley, marjoram, thyme, and pepper. One at a time, dip chicken breasts into the garlic butter, letting the excess drain back into the saucepan. Roll the chicken breasts in the crumb mixture, coating them evenly.  Pat the crumb mixture onto the chicken to make it stick, if necessary.

Arrange

the chicken pieces in a single layer on the prepared baking sheet.  Pat any remaining crumbs onto the top surface of the chicken breasts and drizzle them with any remaining crumbs garlic butter.  Bake until the chicken is lightly browned and cooked through, about 25 to 30 minutes.  Pack in a heated meal tote for a hot lunch to go.

Keep Lunch Warm Legend Heated Lunch box
HEATED MEAL TOTE

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

SUMMER LUNCH CHEF

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SUMMER RECIPE WAGON: Chicken with Apple Rings

Apple Chicken

Chicken with Apple Rings– Our summer lunch recipe wagon presents a summer meal you can take to work or the beach.  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 Chicken with Apple Rings

SUMMER RECIPE WAGON: Chicken with Apple Rings

Serve a dish of steamed new potatoes with butter and chopped parsley alongside this quick entrée.

¼ cup all purpose flour

¼ teaspoon each salt and ground black pepper

4 large boneless, skinless chicken-breast halves (about 1 ½ pounds)

2 tablespoons ( ¼ stick) butter or margarine, divided

1 tablespoon vegetable oil

2 Granny Smith apples unpeeled, cored and cut into ¼ inch thick rings

½ cup canned reduced-sodium chicken broth

¼ cup half and half

½ teaspoon dried thyme leaves, crumbled

½ cup apple juice

1 teaspoon cornstarch

On

a sheet of wax paper, combine flour, salt and pepper.  Dip chicken breasts into the flour until well coated, shaking off the excess

In

a large skillet, heat 1 tablespoon butter over moderate heat. Add apple rings and cook for 3 minutes, turning once, until slightly softened.  Using a slotted spoon transfer the apples to a bowl and keep them warm.

In

the same skillet, heat 1 more tablespoon butter and 1 tablespoon oil over moderate heat.  Add the chicken breasts, cook until golden brown on both sides, 2 to 3 minutes on each side.  Using a slotted spoon transfer the chicken to a warm serving platter.

Add

chicken broth, half and half, and thyme to the skillet, bring the mixture to a boil. In a cup, combine apple juice and cornstarch.  Stir the cornstarch mixture into the broth mixture.  Return the sauce to a boil, stirring constantly.  Cook until thickened and bubbly, about 1 minute.  Pour the sauce over the chicken, top with apple and serve warm in a heated meal tote.

Keep Lunch Warm Legend Heated Lunch box
HEATED MEAL TOTES

Happy Summer!!

SUMMER LUNCH CHEF

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Best Comfort Foods to Pack On The Go – Haddock Creole

Haddock Creole

Haddock Creole – 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 isHaddock Creole

SUMMER HOT LUNCH RECIPE WAGON: Haddock Creole

1 frozen haddock or pollock fillet

2 tablespoons (1 ¼ stick) butter or margarine

1 small celery stalk

2 tablespoons all purpose flour

1 small yellow onion

2 tablespoons of water

1 Clove garlic

½ teaspoon sugar

1 small green pepper

Celery leaves for garnish

1 can (14 ½ or 16 ounces) stew tomatoes

Bay leaf

Place

frozen haddock in a heavy-duty plastic food storage bag, and seal the back tightly. Place the wrapped haddock in a large pan containing very hot water. Thaw the fish until it can be cut through. (Alternately, thaw the fish in the microwave oven)

Meanwhile chop onion, celery, and garlic. Core and seed bell pepper and cut it into strips.

In

a large skillet, melt butter over medium high heat and cook until lightly browned. Add the chopped celery, onion and garlic and sauté until lightly browned. About five minutes

Stir

flour into celery mixture until well mixed. Stir in tomatoes, water, sugar, and bay leaf, Bring to boil stir occasionally. Reduce the heat to low, simmer for five to 10 minutes stirring occasionally.

Using

a sharp knife, cut the fish cross wire into four pieces. Place the fish in the simmering tomato mixture. Add the pepper strips and cover the skillet. Cook the fish until it flakes easily when tested with a fork and it is cooked in the center, 12 to 15 minutes. Discard the bay leaf and garnish with celery leaves.  Place in a  heated lunch box 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 Foods to Pack On The Go – Shrimp in Tomato Wine Sauce

Shrimp In Wine Sauce

Shrimp in Tomato Wine Sauce –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 isShrimp in Tomato Wine Sauce

SUMMER HOT LUNCH RECIPE WAGON: Shrimp in Tomato Wine Sauce

1 couple of long grain rice

2 medium sized tomatoes

¾ couple can reduce sodium chicken broth

1 tablespoon cornstarch

¼ cup dry white wine

3 tablespoons butter or margarine

12 ounces large uncooked shelled and diveined shrimp, thaw if frozen

1 tablespoon of capers rinsed and drained

Prepare rice according to package directions. Meanwhile, cut tomatoes into1/2 inch pieces. In a small bowl, combine chicken broth, wine, and corn starch.

In a large skillet, milk butter over medium high heat. Add shrimp and sauté until they begin to turn pink, about two minutes.

Add the cornstarch mixture to this shrimp in the skillet, stirring thoroughly. Bring the mixture to a boil, stirring constantly; continue boiling until the sauce thickens. Add the chopped tomatoes and rinsed capers to the shrimp; continue cooking until the tomatoes are just heated through.

Transfer the cooked rice to a serving bowl; pour the shrimp and sauce over Rice PAC in the heated lunchbox 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.

SUMMER LUNCH CHEF