A new Asian market opened up in my neighborhood a few months ago and I finally ran in to check it out. An hour (and an overflowing cart) later, I came home with frozen mini Chinese buns to add to my lunch arsenal. I ended up dragging them out on a day I needed a quick fix, and threw together a low-rent version of chicken “banh mi.” The kiddo loved it and I used up some leftovers and death-row veggies from the crisper in the process. This might be my version of #winning.
Chicken Banh Mi
2 mini Chinese buns
1 small cucumber
4 baby carrots, shredded or sliced
1/2 shredded chicken
1/2 Tsp. hoisin sauce
Defrost mini buns, slice veggies and chicken, assemble sandwiches, squirt with a little hoisin, and go!
1 onion, minced
2 cloves of garlic, minced
1 Tablespoon ginger, peeled and minced
1/2 Tablespoon olive oil
1 box of chicken stock
4 cups of water
3/4 cup carrots, shredded
1 large bunch of bok choy, kale, or any other green leafy vegetable, chopped into small pieces (I used bok choy)
2 Tablespoons soy sauce
1 cup firm tofu, cut into small pieces
1 cup cooked chicken breast, diced
4 packets prepared udon noodles (or one pound dried)
Heat olive oil in a large heavy-bottomed pot and sauté garlic, onion, and ginger until translucent. Add the box of chicken stock, carrots, your leafy vegetable, and cook over medium heat for 10 minutes. When the vegetables have cooked down a bit, add 4 cups of water, the tofu, chicken, and soy sauce — allow the soup of to cook for about 15 minutes more. Taste the soup and add a bit more soy if it needs more flavor or tastes too watery. Add the udon noodles and cook until they break apart and expand in the soup. Remove from heat and add 1 Tablespoon each chopped mint and cilantro; let them to wilt into the soup. I served the soup tonight with additional fresh chopped herbs, but I’ll omit those in the thermos tomorrow.
I love this soup because I can make it with anything I have in the fridge — miso paste instead of stock, kale, spinach, or salad greens instead of bok choy, fresh or frozen veggies, vegan, vegetarian, or meat-based — you name it. You can also control the time — taking it from this 30-minute soup to a 10-minute quickie with just a few items. The kiddo loves the thick, supremely slurpable udon noodles, along with the tender veggies, chicken, and tofu.
The only thing missing was a perfectly boiled egg on top. Next time…
Last week, the kid and I made a tray of chicken meatballs for school lunches. It turns out that working with raw poultry is a preschoolers’ dream — so many opportunities to wash your hands! While I’m a former vegetarian and often choose veggies (and, yes, I admit it, carbs) over meat a lot of the time, my daughter is all carnivore, just like her dad. The only thing that trumps meat in her personal codex of dietary laws is chocolate, which reminds me that I really should order mole next time we go out for Mexican.
When my in-laws were in town a few weeks ago, I made a big pasta dinner — and I struck meatball gold with a recipe I came up with based on what I had in the fridge. I prefer to use ground chicken or turkey in my meatballs, but the meat often dries out because it’s so lean so I improvised a little. The secret to these amazingly light, moist, reheat-able meatballs is the combination of three simple ingredients I always have on hand: milk, bread, and pesto. Here’s my recipe for foolproof chicken or turkey meatballs that are as easy as they are delicious:
Chicken or Turkey Meatballs
1 pound ground lean chicken or turkey
2 slices of whole grain bread, torn into bits
1/2 cup of milk (whatever you have — skim, 2%, whole)
2 cloves of garlic, minced
1 small onion, diced
1 Tbsp pesto
1 Tsp olive oil
1/4 Tsp salt
A few turns of fresh cracked pepper
Preheat oven to 400 degrees. Ask your kid to make a (controlled) mess by tearing up both slices of whole grain bread into tiny pieces in a small-to-medium size bowl. Pour the milk over the bread until every piece is coated; set aside for 15 minutes to allow the bread to absorb the milk. Add 1 Tsp of olive oil to a skillet on medium heat. Add garlic and onion and cook until golden brown. In a large bowl, combine ground meat with the bread mixture, prepared pesto, onions, and garlic. Use a spatula or your hands to incorporate all of the ingredients into the meat. Shape mixture into 20-24 small meatballs and place 1 inch apart on lightly greased baking sheet.
Bake uncovered 18 to 22 minutes or until no longer pink in center.
I serve them with what I call my “basic marinara” — one can of San Marzano crushed tomatoes, a little sauteed garlic or onion, salt and pepper. If I have pesto on hand, I’ll throw that in, too. Pesto is one of my favorite flavor short cuts and just having a little jar of in the fridge inspires me to use it in everything from pasta to rice to sauces to egg dishes.
Guess what? 1 whole chicken can = 5 great lunches for kids
I know about whole chickens and their magical ability to provide a Sunday dinner, plus several dishes later in the week. Sometimes on a particularly hectic weeknight, a store-bought rotisserie chicken is the only healthy thing standing in the way of me and a frantic call to Chinese takeout joint. Still, I need to be reminded about the power of the chicken every once in a while.
As part of our Brown Bag Challenge at Everyday Health, Melissa d’Arabian blogged about her favorite ways to use one whole chicken to make five work lunches for the rest of the week. There are some great ideas here for kids, too. My favorite is the Slow Cooker Tortilla Soup, which essentially make itself and cooks while I’m work — how magical is that?
It got me thinking about other things I could do with a whole chicken that would be perfect for Lady M’s lunch box. Here are four more ideas I know my daughter will love. A couple of these ideas include pasta — particularly spaghetti noodles — so it might be a good idea to make a pound of pasta while the chicken’s in the oven.
Vietnamese Chicken Salad: Shredded chicken, chopped mint, shredded carrots, shredded cabbage, thinly sliced onion (more for flavor than bulk), the juice of one small lime, and a tiny bit of agave syrup for sweetness. Let sit in the fridge overnight and add a sprinkle of chopped peanuts before packing in a thermos.
Sesame Noodles With Chicken: Boil spaghetti noodles, coat with a 1/4 cup of peanut butter, 2 Tbsp. of sesame seeds, then add shredded chicken. I try do this when the noodles are still warm so it “melts” the peanut butter. I’ll probably sprinkle some chopped cilantro or green onion on top, which she will promptly pick off.
Cheesy Chicken Quesadillas: This one is so simple you can prepare it in the morning before school starts. Grab a whole-wheat tortilla, fill with shredded chicken, mashed black beans or avocado, and shredded cheese. Fold the quesadilla over and toast in a toaster oven or “grill” in a frying pan with a small amount of oil. Cut into triangles and pack it up.
Chicken and Cheese Pesto Noodles: Similar to my pasta dish last Sunday, the hardest thing about this dish is boiling the noodles. Just add a Tbsp. of pesto, shredded chicken, and some grated cheese to the pasta and you’re good to go (er, pack).
What are your favorite ways to use up a whole chicken?