The Lunch Bunch

This is a video I did for Twiniversity, the online Twins and Multiples magazine. www.twiniversity.com

The Lunch Bunch recipes

By: Courtney Hill of Country Kitchen Approved Blog

Being a mom of twins myself, I know that coming up with lunch ideas that my kids will actually eat can be quite a challenge.  Here are some tried and true recipes that my kids love and I hope yours will too.  Here is my Country Kitchen Approved motto, “Simple recipes with real ingredients that you will actually make”. 

Main Dish #1 Mini Meat Loaves

1. Preheat oven to 350 degrees

2. Combine:  1-2 shredded carrots

    ½ of a small onion, finely chopped
     1/2 lb of ground beef

1 beaten egg

2 Tbsp breadcrumbs

1-2 Tbsp Worcestershire sauce

½ tsp salt

¼ cup finely chopped spinach, sautéed (optional)

3. Mix together all ingredients and form patties

4. Place patties in a glass baking dish and bake for 15 min. 

5. Turn patties and squirt each with ketchup and bake for 15 more min. 

Main Dish #2 Homemade Hot Pockets

• Preheat oven to 350 degrees
• Defrost 16 Rhodes frozen Texas rolls, but don’t allow to rise.  
• Roll each out with a rolling pin until flat
• Add whatever fixings you like 
• Fold and seal dough around the fillings
• Place on a baking sheet and bake for 15 min
• Serve immediately or allow to cool completely and store in the freezer in a zip-lock bag.
• Heat in microwave for 45 sec 

Side Dish #1 Cheese Green Beans

• Preheat oven to 350 degree
• In a saucepan combine 1 Tbsp flour and 2 Tbsp butter over medium heat until smooth to create a rue. 
• Add 1 cup milk and ½ tsp of salt, stir to combine
• Add 6 oz. of finely chopped Velveeta cheese and stir until the cheese has melted and the sauce has become thick and creamy. 
• Add ¼ tsp chili powder and stir
• Cook 1 large bag of French cut frozen green beans according to the package instructions and place in a glass baking dish
• Pour on ½ of the cheese sauce and stir to combine

**You can either make double beans for freeze the extra sauce and have more later**

• Sprinkle with French fried onions and top with foil
• Bake for 15 min, remove foil and bake for an additional 15 min. 

Side Dish #2 Glazed Rainbow Carrots

• Peel and evenly slice about 1 lb of rainbow carrots
• Place in a skillet and pour on just enough water to cover the carrots. 
• Add 1-2 Tbsp butter, ½ tsp salt and 1 Tbsp sugar
• Turn heat to medium and allow carrots to simmer until all the liquid is gone leaving a glaze 
• Stir to coat and serve

Side Dish #3 Fruit Slush Cups

• Place a bag of frozen strawberries (16 oz) in a saucepan with ½ cup water and ½ cup sugar. 
• Allow to simmer until strawberries are thawed
• Meanwhile, finely chop 6 bananas and place in a large mixing bowl
• Once the strawberries are soft break them down with a spoon and add (with liquid) to the bananas
• Add:  1 sm can peach nectar

32 oz of any orange juice

1 large can crushed pineapple

• Stir to combine and pour into small paper cups
• Freeze for several hours. After frozen transfer to a zip-lock bag for easier storage
• Place in microwave for 15 sec to get a slushy consistency 

Pasta La Vista, Baby - Spinach and Artichoke Casserole

1. Boil 1 frozen chicken breast in water mixed with seasoned salt, until done. Let rest and chop.  (you can add more chicken or omit for a vegetarian dish)
2. Cook 1/2 lb of penne pasta to al dente
3. In a saucepan melt 1Tbsp of butter over medium heat. Add 1 Tbsp of flour and stir until a rue has formed.
4. Add 1 cup milk and 1 tsp salt, stir until the sauce starts to thicken
5. Add 4 oz cream cheese cut into cube and stir until it starts to melt
6. Add 1/2 cup of parmesan cheese and 1 cup of mozzarella or Italian blend cheese and stir until melted. Turn off heat.
7. Add 1/2 cup of sour cream, 2 Tbsp mayonnaise, 2 Tbsp Miracle Whip and stir.
8. Add 1 or more cups of chicken water (or chicken stock or pasta water) and stir
9. Add a pinch of red pepper flakes for a kick
10. Mix together chicken, artichokes, onions, spinach and sauce
11. In an oblong baking dish, spread out pasta and pour over sauce mixture, and stir
12. Crush 1/2 package of Ritz crackers and sprinkle over casserole, drizzle with 1/2 stick of melted butter.
13. Cover with foil and bake for 15 min, remove foil and bake for another 10-15 min.
Serve and enjoy

Fresh Whipped Cream

Making you own Fresh Whipped Cream is as easy as 1, 2, 3...

1. Pour 2 cups of heavy whipping cream to your stand-up mixer
2. Using the whisk attachment, whisk on med-high for several mins
3. Add 1/4 cup sugar about 1/2 way through and continue to whip until stiff peaks form.

Store in an airtight container in the fridge.

Caramel Blended Coffee

Caramel Blended Coffee

1/2 cup cold coffee (I just use some left over from my morning brew)

1/4 cup half-n-half

1/4 cup milk

2 oz caramel syrup (Starbucks sells it by the bottle if you ask for it)

2 cups ice

Blend in a blender for 30 seconds, pour in a glass and top with whipped cream and caramel sauce

**Makes 2 regulars or 1 extra large drink

Breakfast Yo! - Fresh Cream Butter and Microwave Strawberry Jam

Fresh Cream Butter

1. Put 2 cups heavy whipping cream in a stand up mixer

2. Attach the whisk and mix for 4-5 mins, while mixing add up to 1 tsp of salt for salted butter

3. Mix another 3-4 mins until the butter bits form and liquid separates. 

4. Grab a handful of butter bits and squeeze as much of the liquid out as possible. 

5. Repeat until you gotten as much of the butter out as you can and discard the liquid. 

Use right away or store in refrigerator 

Microwave Strawberry Jam

1. Empty a 16oz package of frozen whole strawberries into a large glass microwaveable mixing bowl

2. Sprinkle strawberries with 1 1/2 Tbsp of powdered pectin

3. Microwave for 12 mins

4. Remove bowl and add 1 1/4 Tbsp lemon juice and 1 1/4 cup sugar.  Stir until the sugar is melted. 

5. Microwave for another 12 min on 60% power. 

6. Skim off foam that has collected and stir once more.  If it sheets off the spoon you have done it correctly. 

7. Transfer to a sterilized jar and allow to cool. Top with lid (and fabric square) and store in the refrigerator.  

Pasta La Vista, Baby! - Tuscan Chicken Pasta

Tuscan Chicken Pasta

1. Cook 1/2 lb of corkscrew or penne pasta to al dente

2. saute 1/2 jar of sun-dried tomatoes in the oil they came in and 2 whole cloves of garlic

3. Remove from pan and chop up tomatoes

4. Lightly dredge 1/2 lb of chicken breast cut into pieces in flour mixed with seasoned salt

5. Fry chicken in the tomato oil on both sides for several min (until chicken is done)

6. Pour in 1 cup milk and 4oz (1/2 package) of cream cheese cut into small pieces

7. Stir and break up cream cheese with spoon

8 Add 1/2 cup shredded mozzarella cheese and 1/2 cup shredded cheddar cheese, stir until melted
9. Add 1/2 tsp salt, 1/2 tsp basil and chopped tomatoes
10. Add pasta and stir to coat
**If sauce gets too thick add some of the salted pasta water to skillet and stir

Breakfast Yo! Peanut Butter Banana Muffins

Peanut Butter Banana Muffins

1.     Preheat oven to 350 degrees

2.     Peel and mash 4 overripe bananas with a fork

3.     Place in a stand up mixer (you can always mix by hand if you don’t have a mixer)

4.     Add ½ cup agave nectar or honey

½ cup packed brown sugar

2 eggs

½ cup softened butter

1 cup natural peanut butter

1 tsp vanilla

5.     Place on the paddle attachment and mix to combine

6.     Sift in 2 cup of flour (white or wheat or a combo of the two)

½ tsp baking powder

¼ tsp salt

7.     Mix to combine

8.     Add 1/3 cup milk and mix a final time

9.     Place 24 cupcake liners in muffin trays and spray with baking spray

10. Bake for 22 min

11. Let cool and enjoy!

**Optional Rum Sugar Glaze.
1. In a saucepan melt 2 tbsp butter, add 1/4 cup brown sugar and 1-2 tbsp milk
2. Add 1/4-1/2 tsp rum extract
3. Stir and drizzle over muffins.
4. Sprinkle with chopped pecans.