Lunch

05/18-05/24

Shopping list

Meat/Seafood

1/2 cup shredded chicken

Produce

1/2 tsp ginger

1 Lime

1 avocado

spicy sprouts

Dairy

1/2 cream cheese

Seasonings/Spices/Condiments 

Salt & Pepper

1 tsp sesame oil

2 tsp soy sauce

Sesame seeds

chicken stock concentrate

1 tsp Thai curry paste 

1/3 cup hummus

1 tbsp chili garlic sauce

sriracha sauce

Baking

1/2 tsp brown sugar

Canned Goods/ Soups

1/2 cup chickpeas

1/4 cup full fat coconut milk

Dry Goods

1 cup whole wheat spaghetti (2 oz dry pasta)Roasted peanuts

Frozen

 1/2 cup of your favorite frozen vegetable mix

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

Healthy Homemade Instant Noodles

sweetpeasandsaffron.com/healthy-sesame-ginger-instant-noodle-cups/

Ingredients

Sesame Ginger (serves 1)

  • 2 teaspoons chicken stock concentrate (I recommend Better Than Bouillon)
  • 1 teaspoon sesame oil
  • 2 teaspoons soy sauce
  • 1/2 teaspoon ginger finely grated
  • 1 cup whole wheat spaghetti cooked al dente and cooled (2 oz of dry pasta)
  • 1/2 cup frozen vegetables
  • 1/4 cup shredded chicken
  • sesame seeds (to garnish)

Chickpea Zoodle (serves 1)

  • 2 teaspoons chicken stock concentrate (I recommend Better Than Bouillon)
  • 1/2 cup chickpeas
  • 1 cup whole wheat spaghetti cooked al dente and cooled (2 oz of dry pasta)
  • 1/2 cup frozen vegetables
  • sesame seeds (to garnish)

Thai Chicken Curry (serves 1)

  • 1/4 cup full fat coconut milk
  • 2 teaspoons chicken stock concentrate
  • 1 teaspoon Thai curry paste (red or green)
  • 1 teaspoon lime juice
  • 1/2 teaspoon brown sugar
  • 1 cup whole wheat spaghetti (cooked al dente and cooled; 2 oz dry pasta)
  • 1/2 cup frozen vegetables
  • 1/2 cup shredded chicken

Instructions

  1. Add ingredients to a portable stoneware mug with lid in the order listed above.
  2. When you are ready to enjoy, fill with boiling water up to an inch below the top of the mug.
  3. Put the lid back on and steep for 2-3 minutes.
  4. Stir for a few minutes to ensure that all stock concentrate has dissolved.

Thai Stuffed Avocados

www.eatliverun.com/thai-stuffed-avocados/

Ingredients

  • 1 large avocado, ripe but still a little firm
  • 1/2 cup cream cheese
  • 1/3 cup hummus
  • 1 tbsp chili garlic sauce
  • spicy sprouts 
  • roasted peanuts
  • sriracha sauce

Directions

  1. In a bowl, mix together the cream cheese, hummus and chili garlic sauce until well combined.
  2. Slice the avocado in half and remove the pit. Slice the avocado but keep it in it's skin -- you want it easily scoopable so the easiest way to do that is to make a checkerboard pattern with your knife. 
  3. Top each avocado half with a generous amount of the cream cheese mixture. Top with sprouts, peanuts and sriracha sauce. Enjoy immediately!






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