Lunch

04/27-05/03

Shopping list

Meat/Seafood

1 lb boneless skinless chicken breasts

Produce

3 Serrano peppers

1 chili

1 red pepper

4 cloves garlic

4 Lg carrots

8-10 full leaves green cabbage

1 tbsp cilantro

1 tbsp mint

1 tbsp green onion

1 onion

Dairy

Sour cream

Seasonings/Spices/Condiments

Salt & Pepper

2 tbsp rice vinegar

4 tbsp fish sauce

6 tbsp lime juice

BBQ sauce

Guacamole

Baking

2 tbsp brown sugar

6 tbsp vegetable oil

Canned Goods/ Soups

15oz black beans

7 oz corn

Dry Goods

6 oz rice noodles

1 cup quinoa

Wraps

*If you plan to make these recipes more than once a week you may need to increase the above amounts.

Vietnamese Chicken Salad

pinchofyum.com/vietnamese-chicken-salad-with-rice-noodles

INGREDIENTS

FOR THE DRESSING

3 serrano peppers
4 cloves garlic
2 tablespoons rice vinegar
2 tablespoons brown sugar
4 tablespoons fish sauce
6 tablespoons lime juice
6 tablespoons vegetable oil

FOR THE SALAD

1 lb. boneless skinless chicken breasts
6 ounces rice noodles
4 large carrots, peeled
8-10 full leaves of green cabbage
one large handful of each - cilantro leaves, mint leaves, and green onions

INSTRUCTIONS

DRESSING: Thinly slice the serranos and set aside. Pulse all the remaining dressing ingredients in a food processor until smooth. Stir in the sliced serranos.
CHICKEN: Bring a large pot of water to boil over high heat. When the water reaches a rolling boil, add the chicken breasts, turn heat off, and cover with a tight-fitting lid. Let the chicken cook for 25-30 minutes - while it's cooking, you can prep the other ingredients. Remove from water, let cool slightly, and shred with two forks. Pour a small amount of the prepared dressing on the chicken to give it flavor and set aside or refrigerate until ready to use.
NOODLES: Soak the rice noodles in a large bowl of cold water for 15 minutes or until softened. Heat a small amount of the dressing in a large skillet over medium high heat. Add the drained noodles and stir-fry for 5 minutes (I found it helpful to grab the handle and give the pan a good shake every 30 seconds or so). Cut through the noodles with a kitchen scissors if you want them to be shorter and easier to eat.
VEGETABLES: Cut the carrots into pieces and pulse in a food processor for 10-15 seconds until finely chopped. Shred the cabbage. Mince the cilantro, mint, and green onions.
ASSEMBLY: Toss the chicken, noodles, vegetables, and remaining dressing (to taste) together. Serve immediately.

Mexican Quinoa Wrap

www.contentednesscooking.com/mexican-quinoa-wraps/print/8744/

Ingredients

1 cup quinoa, uncooked
15 oz black beans
7 oz corn
1 onion, chopped
1 chili, chopped, seeds removed (optional)
1 red pepper, diced
BBQ sauce
wraps
salt, pepper to taste
guacamole
sour cream

Instructions

Cook the quinoa according to the manufacturer's instructions.
In the meantime, prepare the vegetables. Peel and chop the onion, seed and dice the chili and red pepper.
Heat a sauce pan and add a little bit of oil. Transfer the onion, chilli, and red pepper and sauté for about five minutes until they begin to soften.
When the quinoa is ready, take a wrap and fill it with the vegetables mix, corn, and black beans. Add a bit of guacamole and sour creme, plus a dash of BBQ sauce, if you like. Roll and enjoy.