Скачать или смотреть WEEKLY SCHOOL LUNCHBOX IDEAS - DINNER LEFTOVERS

Chicken Pot Pie
Ingredients
3 boneless skinless chicken breasts
2 TBSP olive oil, divided
4 cups chicken broth
2 carrots
3 celery stalks
1/2 onion
4 garlic cloves
3 TBSP butter
3 TBSP all-purpose flour
1 cup milk or more
1 cup frozen peas
2 sheets puff pastry

Seasoning
1 tsp salt, more for chicken
2 tsp black pepper, more for chicken
1 tsp dried thyme

Instructions
Let puff pastry unthaw on the counter. Season the chicken with salt & pepper on both sides. Heat 1 TBSP of olive oil in a large pot & sear the chicken for 3 minutes on each side until browned. Add enough broth into the pot to submerge the chicken. Let it come to a boil, lower the heat, cover & cook for about 10-12 minutes.
In the meantime, peel & dice carrots, celery stalks, onion & mince the garlic.
Transfer the chicken to a plate & keep the broth warm in the pot.
Into a deep skillet heat 1 TBSP olive oil & add the diced carrots, celery & onion. Cook until softened, about 7 minutes. Add the minced garlic & cook for a minute. Create a well in the center of the skillet & add the butter. Once it has melted sprinkle the flour on top & stir. After a minute slowly add the broth about 1 cup at a time. After adding about 3 cups, add 1 cup of milk. Stir & let texture thickened, about 5 minutes. Then season with salt, black pepper & dried thyme & stir. Cut the chicken into bite sized pieces. Add the chicken & frozen peas. Stir together.
Place the chicken pot pie mixture into 4 small pie dishes. Flatten the puff pastry with a rolling pin & cut a circle that is the same size of the pie dishes. Place on top and brush with whisked eggs. Cut small slits into the puff pastry & bake at 375F for about 25 minutes or until golden brown. Let cool before serving.

Pasta with Meat Sauce
Ingredients
4 oz bacon/pancetta
1 lb mild Italian sausage
1 lb ground beef
3 carrots
2 celery stalks
1 onion
6 garlic cloves
28 oz peeled plum tomatoes
3 TBSP tomato paste
1 cup beef broth or more
2 bay leaves
Bouquet garni (fresh rosemary, thyme, basil & parsley)
1 parmesan rind
1 cup milk, optional

Seasoning
1 tsp salt, more to taste
1 tsp black pepper, more to taste
1 tsp Italian seasoning
1 tsp sugar, optional
1 tsp garlic powder
1 tsp onion powder

Instructions
Add the bacon/pancetta pieces into a cold skillet, cut the heat on to medium & cook until crispy & fat is rendered. Add the sausage & ground beef into the skillet & break it apart as it cooks. Once meat is no longer pink, transfer to a plate. Cut carrots, celery stalks & onion into small pieces & add to a food processor. Blend until texture is fine but still crumbly then add into the skillet. Cook for about 10 minutes on low heat. Stirring often to prevent burning. Create a well in the center, add the tomato paste. Cook until it turns into a dark color, stirring occasionally, combine with the veggies. Add the minced garlic & return the meat back into the skillet. Add the seasoning & stir.
Place the peeled plum tomatoes into a bowl then crush with your hands. Add into the skillet along with the broth & stir. Add the fresh herbs & parmesan rind. Cook on low heat for an hour or more. The longer the better
Once done, remove the herbs and parmesan rind and add the milk (optional). Cook for another 5-10 minutes if using milk. Serve with pasta, grated parmesan & chopped parsley.

Curried Turkey Meatballs
Ingredients for the meatballs:
2 lbs ground turkey
4 garlic cloves, minced
1 TBSP ginger paste
3/4 cup panko
2 eggs
1/4 cup sliced green onion
2 tsp salt
1 tsp white pepper
2 tsp curry powder
1 tsp garam masala
1 tsp ground cumin

Ingredients for the sauce:
Olive oil
1 onion, diced
2 TBSP tomato paste
4 garlic cloves, minced
1 tsp turmeric powder
2 tsp curry powder
1 tsp garam masala
1 tsp smoked paprika
1 tsp cumin
1tsp salt or to taste
1 tsp white pepper
14 oz can coconut milk
water or broth

Instructions:
For the meatballs: combine all the ingredients into a large bowl & give it a gentle toss. Form into meatballs using a small ice cream scoop to measure. Place in the fridge for about 15 minutes.
Add enough olive oil to cover the bottom of a large skillet. Once hot add the meatballs & cook for about 2-3 minutes on all sides. You may have to do this in separate batches. Remove meatballs from the skillet & discard all but about 1 tablespoon of the oil.
Add the onion & cook until translucent. Add the tomato paste & cook until it turns dark red. Add the minced garlic and seasoning (turmeric powder, curry powder, garam masala, smoked paprika, cumin, salt & white pepper). Stir & cook for a minute. Add the coconut milk then fill the can with water or broth & add to the pan. Let mixture simmer then return the meatballs into the pan. Cover & cook for 15 minutes. Check for seasoning & adjust to taste.
Serve with rice & sliced green onion on top.