The Weekday Lunches & Breakfasts Cookbook: Easy & Delicious Home-Cooked Meals for Busy Families
192
The Weekday Lunches & Breakfasts Cookbook: Easy & Delicious Home-Cooked Meals for Busy Families
192eBook
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Overview
Making Cooking from Scratch Easy for Your Busiest Mornings&Afternoons
For families stuck in a rut of cereal or granola bars for breakfast and the cafeteria line for lunch, The Weekday Lunches&Breakfasts Cookbook saves the day! Mary Younkin, author of the bestselling Weeknight Dinner Cookbook and founder of BarefeetInTheKitchen.com, is back with smart recipes to help your family eat nutritious, homemade meals during the busiest times of day. Your bases are covered with quick and reliable recipes you can whip up at the last minute, plus plenty of make-ahead choices and a handful of snacks.
Try the Southwest Chicken Skillet with Corn and Zucchini or the Blackberry, Bacon, and Egg Salad with Maple Dijon Vinaigrette, and you won’t even be tempted to head to the deli or skip that lunch break. Kid-friendly options like Chicken Cordon Bleu Wraps or Smothered Green Chile Pork Burritos ensure that your kids are getting a wholesome lunch you can trust. Flip straight to How to Eat a Salad Every Day for a fuss-free strategy to guarantee every member of the family gets their greens.
If breakfast gets lost in the morning rush, throw Raisin Nut Oatmeal in the slow cooker when you wake up for a customizable hot breakfast that’s ready when you are. If you’re in the mood for savory, the Tortilla Eggs or the Cheddar, Chive, and Sausage Biscuits will become new staples. With so many delicious recipes and time-saving tricks, soon your go-to stop for lunch and breakfast will be your own kitchen.
*80 recipes&80 photos*
Complete your collection with these other books in Mary Younkin's highly-rated weeknight cooking series:
- The Weeknight Dinner Cookbook
- The Weeknight Dessert Cookbook
Product Details
| ISBN-13: | 9781624144998 |
|---|---|
| Publisher: | Page Street Publishing |
| Publication date: | 03/27/2018 |
| Sold by: | Macmillan |
| Format: | eBook |
| Pages: | 192 |
| File size: | 230 MB |
| Note: | This product may take a few minutes to download. |
About the Author
Read an Excerpt
CHAPTER 1
Quick and Easy Lunches
Lunches are often the hardest meal to plan, and whether you're at home or on the go, the meal in the middle of the day tends to be forgotten until hunger sends us to the kitchen or the drive-through for something quick and easy.
The recipes in this chapter are both simple and tasty and will be ready to eat in twenty minutes or less. Want something hearty with a little heat? Try the Creamy Cajun Pasta. Looking for a low-carb, high-protein lunch? Korean Turkey "Lettuce Wrap" Salad combines the flavors of my favorite lettuce wraps with the easy prep and convenience of a salad.
The Muffuletta Wraps and Chicken Cordon Bleu Wraps are a kid and adult favorite that you can make ahead of time and grab on your way out the door. Last Minute Chicken is on my menu at least once a week. You can serve it right off the stove with Better-Than-Store-Bought Ranch Dip with Vegetables, or slice it for sandwiches and salads.
SPINACH COUSCOUS SALAD WITH CHICKEN AND CRANBERRIES
Yield: 4 servings
Nutty pasta, crisp spinach, crunchy almonds, and sweet cranberries are tossed together in this sweet and tangy salad. While the salad is absolutely delicious when it is first made and served warm, it is even better after a rest in the refrigerator, making it perfect for lunches throughout the week. I serve this salad cold, warm, and at room temperature.
1 tbsp (15 ml) olive oil, divided
DRESSING
2 boneless skinless chicken breasts, about 1 lb (454 g)
In a medium-size saucepan over medium-high heat, warm 1 teaspoon of olive oil. Add the couscous and cook stirring frequently until lightly browned and fragrant, about 3 to 4 minutes. Add the water and cover the pan with a lid. Reduce the heat and simmer until the water is absorbed, about 10 minutes.
While the couscous is simmering, make the dressing. In a small jar or bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper, and set aside.
Heat a nonstick grill pan or large skillet over medium-high heat. Slice the chicken breasts in half lengthwise to make 4 thin fillets. Sprinkle with salt and pepper. Drizzle the remaining oil into the pan and swirl to coat. Add the chicken to the pan and cook without touching for 2 minutes. Turn the pieces over and cook for an additional 2 to 3 minutes. Remove from the heat and place on a cutting board. Chop the chicken into bite-size ¾-inch (2-cm) pieces.
Place the spinach in a large mixing bowl. Add the cooked couscous, chicken, cranberries, and almonds. Pour the dressing over the salad and toss well to coat.
Cook's Notes: While Israeli couscous is my preference, any miniature pasta can be substituted for the couscous in this recipe. Simply cook it per the package directions, drain well, and add to the salad.
This recipe works well with pan-fried chicken, as written above, as well as with grilled or store-bought rotisserie chicken.
PAPRIKA POTATO SKILLET WITH KIELBASA AND CORN
Yield: 4 to 5 servings
Tender potatoes, corn, and kielbasa are seasoned generously with spices to make this simple skillet meal. The recipe comes together in about twenty minutes for quick and easy lunches, and it also reheats wonderfully. I've made this recipe many times just to have it in the refrigerator for reheating at lunchtime.
6 small red potatoes (2 to 3 inches [5 to 7.5 cm] in diameter), sliced thinly, about 4 cups
Rinse the potatoes, leaving them wet; do not pat dry. Place them in a medium-size glass bowl. Sprinkle the potatoes with ½ teaspoon of salt and ½ teaspoon of pepper. Stir or toss with your hands. Microwave the potatoes for 4 minutes and then stir. Microwave for an additional 2 to 4 minutes, until they are fork tender.
While the potatoes are cooking, warm the oil in a very large skillet over medium-high heat. Add the onion and kielbasa to the skillet and sauté for 4 to 5 minutes, stirring frequently. Add the hot potatoes and sprinkle with 1 teaspoon of salt, paprika, ½ teaspoon of pepper, and garlic. Stir to combine.
Lower the heat to medium and add the corn. Add the water and scrape any browned bits off the bottom of the skillet. Cook for 5 minutes, until everything is hot. Taste and add salt if needed. Sprinkle with parsley before serving, if desired.
Cook's Note: If you prefer not to use the microwave, the potatoes can be cooked in the skillet with the sausage and onions. Simply add them at the start and allow an extra 5 to 8 minutes' cooking time. Lower the heat as needed to prevent them from burning. When they are fork tender, continue with the recipe.
LEMON PARSLEY ANGEL HAIR WITH ASPARAGUS AND MUSHROOMS
Yield: 4 to 5 servings
This light lemony pasta is a quick and tasty way to get lunch on the table in not much more time than it takes to cook the pasta. The recipe will work well with most vegetables, so feel free to swap broccoli for the asparagus, or skip the mushrooms and add peppers. I love the crisp asparagus with tender mushrooms in this version. It has become my personal favorite. This pasta reheats well and will keep in the refrigerator for several days.
8 oz (227 g) angel hair pasta
Cook the pasta according to the package directions. Set aside ½ cup (120 ml) of pasta water before draining. Drain and do not rinse the pasta.
Warm the oil in a large skillet over medium-high heat. Add the garlic. Sauté for about 30 seconds until fragrant.
Add the mushrooms, asparagus, chili pepper flakes, and 2 tablespoons (30 g) of butter. Stir to coat and continue stirring and cooking for about 3 minutes, until the mushrooms soften and the asparagus is bright green and slightly tender. Add the parsley and cook for 1 minute.
Add the cooked pasta and sprinkle with ½ teaspoon of salt, pepper, and lemon juice. Toss to combine. Add a splash of the reserved pasta water, about ¼ cup (60 ml), if the pasta is dry. Add an additional splash of the reserved water only if it is needed. Taste the mixture and add more salt only if needed. Stir in 1 tablespoon (14 g) of butter, and top with cheese. Serve with lemon wedges, if desired.
CHEESY ITALIAN SLOPPY JOE SLIDERS
Yield: 6 servings
These hearty sliders come together in just a few minutes, making them perfect for a quick lunch any day of the week. The meat filling is also delicious stuffed into baked potatoes or served over pasta. Just top with cheese and dig in.
I considered calling these Vegetable Lover's Sloppy Joe Sliders because they are fully loaded with peppers and mushrooms. However, after one bite, my kids and husband voted unanimously for Cheesy Italian.
1 lb (454 g) ground beef or ground turkey
In a large skillet over medium-high heat, cook and crumble the ground beef. As the beef begins to brown, add the onion and the garlic and continue cooking for about 5 minutes. When the meat has browned, drain any grease. Add the pepper and the mushrooms, if desried, to the skillet, and cook for 3 to 4 minutes.
Add the tomato sauce, ketchup, Worcestershire sauce, Italian seasoning, salt, and pepper. Bring to a boil and then reduce to simmer for 5 to 10 minutes. Scoop the hot meat mixture onto the bottom half of the slider rolls and top with cheese. Cover with the top half of the rolls. Serve immediately.
Cook's Notes: For this recipe, you'll want to crumble the meat as finely as possible as it cooks.
The filling for these sliders freezes nicely. I often double or triple this recipe for future meals and freeze individual portions for reheating as needed.
KOREAN TURKEY "LETTUCE WRAP" SALAD
Yield: 4 servings
Savory hot ground turkey in a rich and flavorful sauce tops a bowl of crunchy lettuce and cabbage, turning the classic lettuce wrap into an easy-to-eat Asian-inspired salad. Cook up a batch of the meat and portion it out for lunches all week long. To make this recipe make-ahead friendly, prep the vegetables and portion them into zip-top bags. Add a paper towel to absorb moisture and keep things fresh. Press the air out, seal, and the greens will stay fresh for several days.
1 lb (454 g) ground turkey
In a large skillet over medium-high heat, cook and crumble the turkey. Sprinkle with cornstarch. Add the ginger and garlic, and drain the meat if necessary.
While the meat is cooking, stir together the soy sauce, honey, sesame oil, and gochujang. Pour the sauce over the meat and cook for 2 minutes, until the meat is coated and the sauce has thickened. If you're adding peas, add them to the sauce now.
Divide the lettuce and cabbage into bowls. Scoop the hot turkey over the lettuce, and top with the cucumber and green onions. Drizzle with additional hot sauce or soy sauce, if desired.
Cook's Note: Chili paste may be substituted for the gochujang in this recipe. Ground beef or ground chicken may also be substituted for the turkey.
CREAMY CAJUN PASTA
Yield: 4 to 5 servings
Whether it's made slightly spicy or fiery hot, this pasta is a favorite with my entire family. My husband has never been a big fan of pasta, but he will happily eat a plate of this spicy pasta any time I make it. I use the full amount of the spices for my family, but if you are leery of the heat, start with the lesser amount.
This pasta reheats nicely for a make-ahead lunch. Simply portion it into containers and add about a tablespoon (15 ml) of water when you are ready to reheat.
1 tbsp (17 g) kosher salt, plus more to taste
Bring a large pot of water and 1 tablespoon (17 g) of salt to a boil. Cook the pasta, until it is tender and still a bit firm. Scoop out ½ cup (120 ml) of the pasta water and set beside the stove.
While the pasta is boiling, cook and crumble the sausage in a large skillet over mediumhigh heat, about 5 minutes. Move the sausage to a plate.
Add the bell pepper and garlic to the hot skillet. Cook for 2 minutes, until the peppers have softened. Transfer the peppers to the plate with the sausage.
Place the skillet back over medium-high heat. Carefully pour ¼ cup (60 ml) of the reserved pasta water into the hot skillet. Use a flat spatula to scrape up the brown bits and deglaze the pan. Add the cream and Cajun seasoning to the skillet and stir to combine. Reduce the heat to medium, and let it simmer for 1 to 2 minutes, until it thickens slightly. If the pasta hasn't finished cooking yet, move the sauce off the heat until the pasta finishes.
Drain the pasta and add it to the skillet with the sauce, stir to coat well. Add the sausage and peppers to the skillet with the pasta and stir to combine. Taste, and adjust the salt only if needed. If the pasta looks dry, add an additional splash of the reserved pasta water. Sprinkle with parsley before serving, if desired.
Cook's Note: Don't panic if you forget to save pasta water to deglaze the pan. Chicken broth or plain water will also work.
LAST MINUTE CHICKEN
Yield: 8 to 10 servings
With just a few minutes' prep, this Last Minute Chicken can be made in the oven. This flavorful chicken is my go-to protein for lunches through the week.
The chicken can be cooked either on the stove or in the oven. Directions for both cooking methods are given below. The chicken is great on its own with Better-Than-Store-Bought Ranch Dip with Vegetables. It can also be sliced thin for sandwiches or chopped bite-size for soup, salad, or pasta.
2 tsp (2 g) granulated garlic or garlic powder
Combine the garlic, onion, paprika, oregano, pepper, and salt in a small bowl. Sprinkle half the spices over the chicken. Turn the chicken pieces over and sprinkle the remaining spices over them. Rub the spices into the chicken, if needed, to coat well.
GRILL PAN DIRECTIONS
Heat a nonstick grill pan over medium heat. Place half the chicken in the grill pan, making sure there is a gap between the pieces. Cook the chicken without touching it for 5 minutes. Flip the pieces over and cook for 3 to 5 minutes until they're cooked through. Repeat with the remaining chicken.
BROILING DIRECTIONS
Preheat the oven to broil.
Place an oven rack 6 inches (15 cm) from the top of the oven. Put a wire rack over a large baking tray and arrange the chicken on the wire rack. Place the chicken in the oven and broil for 6 minutes. Remove the chicken from the oven, turn each piece of chicken over, and then broil for 5 to 6 minutes.
Let the cooked chicken rest for 5 minutes before serving. Sprinkle the pieces with cilantro, if desired.
Cook's Notes: My preference and go-to cooking method for this chicken is my grill pan on the stove. When I'm in a rush, the oven method is a little faster simply because I can cook it all at once. This chicken can also be cooked in a skillet on the stove or on an outdoor grill.
This recipe can be made with chicken breasts as well. Simply watch the cooking time and adjust as needed. Chicken breasts will cook faster than thighs, depending on their thickness.
(Continues…)
Excerpted from "The Weekday Lunches & Breakfasts Cookbook"
by .
Copyright © 2018 Mary Younkin.
Excerpted by permission of Page Street Publishing Co..
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
Table of Contents
Title Page,
Copyright Notice,
Dedication,
Introduction,
QUICK AND EASY LUNCHES,
Spinach Couscous Salad with Chicken and Cranberries,
Paprika Potato Skillet with Kielbasa and Corn,
Lemon Parsley Angel Hair with Asparagus and Mushrooms,
Cheesy Italian Sloppy Joe Sliders,
Korean Turkey "Lettuce Wrap" Salad,
Creamy Cajun Pasta,
Last Minute Chicken,
Thick and Hearty Three Bean Chili with Sausage,
Cheater Japchae,
Muffuletta Wraps,
Southwest Chicken Fajitas,
Italian Pasta Soup with Beef and Cabbage,
Chipotle Lime Shrimp Bowls,
Nacho Taco Salad,
Hot Turkey Bagel Sandwiches,
Asian Chicken Chopped Salad,
Dill Pickle Chicken Salad Croissants,
Warm Mediterranean Pasta,
Cheesy Green Chile Chicken,
Spicy Cajun Cheesesteak Sandwiches,
Chicken Cordon Bleu Wraps,
Snack Tray Lunches,
Taco Rice,
Cheesy Chicken Enchilada Pasta,
Corn, Kielbasa, and Tomato Chowder,
Blackberry, Bacon, and Egg Salad with Maple Dijon Vinaigrette,
Southwest Chicken Melt Sandwiches,
Green Chile Pork Street Tacos,
In-a-Hurry White Chicken Chili,
MAKE-AHEAD LUNCHES,
Southwest Chicken Skillet with Corn and Zucchini,
Sticky Asian Chicken,
Slow Cooker Green Chile Pulled Pork,
Best Taco Meat,
Southwest Pasta Salad,
Tater Taco Casserole,
Asian Chicken and Broccoli Stir-Fry,
Vegetable Lover's Fried Rice,
Crispy Green Chile Pork Skillet,
Slow Cooker Chili Lime Chicken,
Sesame Steak Stir-Fry with Green Beans,
Three Bean, Beef, and Bell Pepper Soup,
Sticky Pineapple Chicken and Pepper Stir-Fry,
Smothered Green Chile Pork Burritos,
Lumpia Skillet,
How to Eat a Salad Every Day,
QUICK AND EASY BREAKFASTS,
Cheesy Italian Eggs in Purgatory,
Maple Cinnamon Granola Parfaits,
Chipotle Egg Salad Breakfast Sandwiches,
Breakfast Carbonara,
Tortilla Eggs,
Cheesy Egg French Bread Breakfast Pizza,
Tomato and Goat Cheese Skillet Soufflé,
Slow Cooker Raisin Nut Oatmeal,
Caprese Omelet,
Breakfast Tostada Stacks,
Savory Oatmeal with Mushrooms and Egg,
Fancy Breakfast Toasts,
MAKE-AHEAD BREAKFASTS,
Blackberry Almond Baked Oatmeal,
Scrambled Sliders,
Savory French Toast Bake,
Cheddar, Chive, and Sausage Biscuits,
Make-Ahead Fruit and Nut Oatmeal,
Cajun Potato Breakfast Casserole,
Grandma's Waffles with Waffle Sauce,
Cheesy Bacon and Spinach Egg Cups,
Perfect Pancakes,
Christmas Breakfast Enchilada Casserole,
Slow Cooker Nutty Coconut Granola,
Sweet and Savory Ham and Cheese Scones,
Blueberry Coconut Crisp,
SWEET AND SAVORY SNACKS,
Coconut Oatmeal Trail Mix Cookies,
Sweet and Spicy Roasted Mixed Nuts,
Better-Than-Store-Bought Ranch Dip with Vegetables,
Cinnamon Sour Cream Coffee Cake,
Cheddar Ham Cheeseball with Pecans,
Chocolate Chip Toffee Banana Bread,
Sweet and Salty Pretzel Nut Cereal Bars,
Pineapple Jalapeño Salsa,
Peanut Butter Chocolate Chip Cookie Dough Bites,
Perfect-Every-Time Brownies,
SEASONING MIXES,
Cajun Seasoning Mix,
Crazy Salt Seasoning Mix,
Italian Seasoning Mix,
Mexican Seasoning Mix,
Acknowledgments,
Index,
About the Author,
Copyright,